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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Agrointek Jurnal Teknologi Pertanian Sains: Jurnal Manajemen dan Bisnis agriTECH Jurnal Litbang Industri Jurnal Tadris Kimiya Acta Aquatica: Aquatic Sciences Journal Indonesian Food and Nutrition Progress Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Litbang Industri Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology
Dede Robiatul Adawiyah
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Neuroscience Public Health Social Sciences Other

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Profil Sensori Minuman Yuzu (Citrus junos) Komersial Nurlela, Lani; Muhandri, Tjahja; Adawiyah, Dede Robiatul; Saraswati, Saraswati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.2.63

Abstract

The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing] Yulianti, Yulianti; Adawiyah, Dede Robiatul; Herawati, Dian; Indrasti, Dias; Andarwulan, Nuri
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.163-173

Abstract

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This  study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.    
Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt Rahmawati, Medina Alia; Patricia, Kezia; Adawiyah, Dede Robiatul; Prangdimurti, Endang
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.106

Abstract

Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1 109 CFU/g and basil yogurt reaching 1.2 109 CFU/g was higher than control 8.7 107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt.
Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach Rinaldi, Ahmad; Hunaefi, Dase; Adawiyah, Dede Robiatul; Sholehuddin, Zen Fauzan; Dwinawati, Elisabeth; Zeller, Yves Henri Marie
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.130

Abstract

White tea is a plant-derived product from Camellia sinensis L, which is processed without enzymatic oxidation and fermentation. The high identity traits (HITS) is a sensory evaluation method that identifies dominant attributes using five attributes to describe each sample. The sensory evaluation research on white tea uses the HITS method with an environmental approach aimed at identifying dominant attributes of white tea using both trained and untrained panelists, as well as at determining the intensity of these dominant attributes using an environmental approach with both trained and untrained panelists. The materials used were five samples of Gamboeng white tea, Heizl, Dandang, Pucuk, and Ennie1. The HITS method with trained panelists successfully identified dominant attributes as follows: yellow-brown brew color, rose aroma, rose flavor, astringent aftertaste, and light mouthfeel. Meanwhile, the experiment using untrained panelists showed dominant attributes as follows: yellow-brown brew color, jasmine aroma, jasmine flavor, astringent aftertaste, and light mouthfeel. The HITS method with an immersive approach for both trained and untrained panelists had an impact on increasing the intensity of aroma, flavor, and mouthfeel while decreasing the intensity of aftertaste.
Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur Putri, Permata Adinda; Rahayu, Winiati Pudji; Adawiyah, Dede Robiatul; Andarwulan, Nuri
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.172

Abstract

Red palm oil (RPO), processed without bleaching, has a higher total carotenoid content compared to commercial frying oil (CFO), at 500-700 ppm. The use of RPO in household cooking is not widespread due to its different characteristics compared to the commonly used cooking oil. This research aimed to determine the physicochemical characteristics (color, total carotenoid, iodine value, peroxide value, and acid value) and sensory attributes of RPO and CFO, followed by a comparison. Both oils were used in the preparation of pan-fried dishes, specifically pan-fried bean sprouts and pan-fried water spinach. Parameters observed in the pan-fried products included color, total carotenoid, sensory profile, and consumer’s acceptance. The results showed that the total carotenoid content in RPO (520.24±0.52 μg/g for pan-fried water spinach) was higher than in CFO (2.20±0.54 μg/g). However, CFO excelled in other chemical parameters, with a higher iodine value and lower acid and peroxide value. The total carotenoid in pan-fried products processed with RPO (34.52±0.25 μg/g for pan-fried bean sprouts and 37.83±0.05 μg/g for pan-fried water spinach) provided more than 15% of the daily vitamin A requirement per person. Pan-fried products made with RPO showed a sensory profile identical to the oil, and based on the obtained hedonic scores (neutral–slightly liked), products with RPO were not well-accepted by consumers. These results indicate that the application of RPO as a pan-frying medium can enhance its nutritional value due to its high carotenoid content, but it is not well-received sensorially.
Kajian Sistem Ketertelusuran dan Recall pada Usaha Mikro Kecil dan Menengah (UMKM) Pangan yang Telah Memiliki PIRT di Jakarta dan Bogor Frido, Salsabila Safira; Adawiyah, Dede Robiatul; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 1 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.1.34-44

Abstract

Cara mewujudkan keamanan pangan di Usaha Mikro Kecil dan Menengah (UMKM) adalah dengan mengimplementasikan Good Manufacturing Practices (GMP) atau Cara Produksi Pangan yang Baik. Badan POM RI telah mengeluarkan kebijakan no HK.03.1.23.04.12.2207 tahun 2012 tentang tata cara pemeriksaan sarana produksi pangan industri rumah tangga yang dapat digunakan sebagai checklist praktik yang baik pada UMKM. Aturan tersebut mencakup 14 aspek dimana salah satu aspek kritis yang wajib terpenuhi berkaitan dengan penarikan pangan/recall, UMKM membutuhkan sistem ketertelusuran yang baik dan handal untuk memastikan konsumen terlindungi dari konsumsi makanan yang tidak aman. Tujuan dari penelitian ini adalah untuk mengetahui status penerapan ketertelusuran pangan pada UMKM pangan yang telah memiliki PIRT di Jakarta dan Bogor. Responden yang digunakan dalam penelitian ini adalah UMKM yang memiliki PIRT berlokasi di DKI Jakarta dan Kota Bogor. Tahapan penelitian ini melibatkan 92 pelaku industri rumah tangga yang memiliki produk PIRT yang selanjutnya dianalisa dengan uji chisquare. Hasil penelitian menunjukkan bahwa responden sudah memiliki pengetahuan tentang sistem ketertelusuran pangan. Namun dalam penerapannya, masih terdapat 30 (32,6%) diantaranya belum menerapkan sistem ketertelusuran baik dengan metode dokumen kertas, barcode, QR code, maupun metode lainnya.
Optimasi formula enkapsulasi ekstrak propolis Trigona menggunakan maltodekstrin-gum biji selasih dengan teknik spray drying Bendi Sabela; Dede Robiatul Adawiyah; Nur Wulandari
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.20901

Abstract

Propolis has the potential to be widely used in the food industry due to its biological activities that are beneficial for human health, including as an antioxidant. The objectives of this research were to produce encapsulated propolis extract powders (EPEP) in optimum formula using a combination of coating materials (maltodextrin and basil seed gum (BSG)) by spray drying technique, and determining the physicochemical characteristics of the optimum EPEP. The independent variables used for optimization were 1–10 g of liquid propolis extract (factor 1) and 0–0.5 g of dried crude BSG (factor 2). Maltodextrin (10 g) and aquades (100 ml) were set as fixed variables. The optimization used response surface methodology (RSM). The responses studied were moisture content, solubility, and total phenolic content (TPC). Based on the overall response, the optimum formula resulting from RSM was 10 g of liquid propolis extract and 0.5 g of dried crude BSG with a desirability value of 0.734. The optimum EPEP had a moisture content of 3.82%, solubility of 96.13%, and TPC of 901.84 mg gallic acid equivalent (GAE)/kg sample, water activity value of 0.41, hygroscopicity value of 16.82%, and fat content of 4.61%. The results of the antioxidant activity of the optimum product by 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay had an inhibition percentage of 17.61% at a concentration of 5000 µg/ml and antioxidant capacity of 2091 mg  ascorbic acid equivalent (AAE)/kg sample. The antioxidant activity of the optimum product by ferric reducing antioxidant power (FRAP) assay gave an antioxidant capacity of 2394 µmol AAE/kg sample. The optimum EPEP morphologically showed agglomerated particles.
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Consumer Preferences and Sensory Profiles of Commercially Processed Meat Analog Products in Indonesia Utami, Mutiara Siska Putri; Hunaefi, Dase; Adawiyah, Dede Robiatul
Eduvest - Journal of Universal Studies Vol. 5 No. 6 (2025): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v5i6.50233

Abstract

The increasing global demand for beef challenges the sustainability of traditional meat production, leading to the emergence of meat analogs as a promising alternative. However, consumer unfamiliarity and low sensory appeal remain key challenges to broader acceptance. This study aimed to identify key sensory attributes using the Rate-All-That-Apply (RATA) method, assess consumer preferences through hedonic testing, and explore the relationship between texture and preference using partial least squares structural equation modeling (PLS-SEM). Four commercial meat analog products available in Indonesia were evaluated through a Focus Group Discussion (FGD) with 8 consumer participants and sensory testing with 32 consumer panelists. Results showed that rendang was the most preferred product (hedonic score: 4.97), driven by attributes such as meaty flavor, rendang flavor, oily shine, and tender, fibrous, and juicy textures. Steak ranked second (4.37), with similar favorable characteristics. In contrast, beef slice balado (3.78) and jerky (3.44) were less preferred, mainly due to texture characteristics that did not align with consumer expectations. PLS-SEM analysis confirmed that texture is a major factor influencing consumer preference. These findings emphasize the importance of improving texture quality to support the acceptance of meat analog products.
Consumption Patterns and Perception Of Instan Chocolate Powder Drinks From Local and Imported Products in The Border Region Akbar, Dzifiar Yasykuri; Adawiyah, Dede Robiatul; Hunaefi, Dase
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.15810

Abstract

This study aims to analyze the perceptions and consumption patterns of instan chocolate powder drinks in two border cities, namely Batam City and Pontianak City, both local and imported products. The method used was a questionnaire-based survey distributed to 100 respondents in each city. Data were analyzed using IBM SPSS Statisctics 25 software with a significance level of 5% to identifiy the factors influencing consumer perferences in choosing instant chocolate powder drink products. The results of the study indicate that respondent characteristics, such as gender, age, marital status, education level, and occupation, influence perceptions and consumption patterns among individuals in both regions. Respondents in Pontianak City tend to choose local products by considering price and the benefits offered by the product, while respondents in Batam City priotize quality and packaging. Consumption patterns in both regions are relatively low, with a frequency of once a month. Most respondents in this study chose locally produced instant chocolate powder drinks because they are more economical, of higher quality, and have a stronger brand image compared to imported products. Age, marital status, and education level influence respondents' preferences. This is evidenced by the fact that married respondents tend to consider health and economic aspects more when choosing products, while unmarried respondents are more influenced by trends and convenience. The results of this study can serve as a basis for local producers to enhance the competitiveness of local products in the domestic market, particularly in border areas with access to imported products.
Co-Authors Agustin, Denny Ahmad Johari Akbar, Dzifiar Yasykuri Akbar, Dzifiar Yasykuri Alfiyani, Novi Amalia Rakhmadani Amalia Shabrina Ramadhani Anggrei Viona Seulalae Angka, Stephanie Anis Khairunnisa, Anis Annisa Hayyu Fatmawati Astri Hermeinasari Ayunda Rachmawati Azis Boing Sitanggang Bambang Pontjo Priosoeryanto Bendi Sabela Budi Nurtama C Hanny Wijaya Dahrul Syah Dase Hunaefi Dase Hunaefi Denny Agustin Desty Gitapratiwi Dewi Sartika Saragih Dian Herawati Dian Puspitasari Dias Indrasti Dias Indrasti Dwinawati, Elisabeth Efendi, Darda Eko Purnomo Eko Purnomo Eko Yuniarsih Elvira Syamsir Endang Prangdimurti Erniati Erniati Erniati, Erniati Febby Setiawan Felia Prima Wefiani Feri Kusnandar Florentina Maria Titin Supriyanti Fransisca Zakaria Rungkat Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria FRANSISKA RUNGKAT ZAKARIA Fransiska Utami Frido, Salsabila Safira Gitapratiwi, Desty Hanifah Nuryani Lioe Henni Rizki Septiana Hermeinasari, Astri Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Kaoru Kohyama Kariska Iswari Yasa Kezia Patricia Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Liber Liber Liliasari , Lilis Nuraida Lince Lince Lince Lince Lince Lince Malik Abdul Azis Maria Afrida Masykur, Siti Fauziyyah Medina Alia Rahmawati Melina Melina Melzer, Guido MINTARSIH Mirlanda Miss Sathita Wisetsombat Mutiara Utami N. Nurjanah Namirah, Aisyah Maryam Ni Nyoman Puspawati Nova Kurnia Nugraha Edhi Suyatma Nur Wulandari Nur Wulandari Nur Wulandari Nuri Andarwulan Nurjanah Nurjanah Nurlela, Lani Olivia Mellyana Tjiptoputri Palupi, Nurheni Sri Patricia, Kezia Piyaporn Chueamchaitrakun Piyaporn Chueamchaitrakun Purwiyatno Hariyadi Putri, Permata Adinda Ramlan, H. Reno Irwanto Ria Noviar Triana Rinaldi, Ahmad Rini Kesenja Rini Kesenja Rohani Islami SARASWATI SARASWATI Sari, Ulfiana Anika Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Siti Fauziyyah Masykur Stephanie Angka Subarna Subarna Sugiyono . Sugiyono Sugiyono Suliantari Suliantari Tiara Indra Saraswati Tjahja Muhandri Tomoko Sasaki Triana, Ria Noviar Ulfiana Anika Sari Uswatun Hasanah Utami, Mutiara Siska Putri Weinreich, Bernd Winiati Pudji Rahayu Yogi Karsono Yulianti Yulianti Zeller, Yves Henri Marie