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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 Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar agriTECH 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 Journal of Telenursing (JOTING) Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma Indonesian Journal of Applied Research (IJAR) International Journal of Social Service and Research ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology
Dase Hunaefi
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknik Dan Teknologi Pertanian, IPB University
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Nursing Public Health Social Sciences Other

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Optimalisasi Proses dan Mutu Produksi, serta Kemasan pada UMKM Sari Buah Idaman Sudradjat; Tullah, Dewi Sarifah; Abdillah, Fatimah; Hunaefi, Dase; Febriyan; Siti Asyifa; Callista, Christine; Syarifullah, Nabila Nuralfia Zahrani; Jan Febrian
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 6 No. 2 (2025): ADMA: Jurnal Pengabdian dan Pemberdayaan Mayarakat: In-Progress
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v6i2.5122

Abstract

Pemanfaatan daging buah pala sebagai bahan baku untuk minuman sari buah yang dilakukan oleh UMKM Sari Buah Idaman (SBI) meningkatkan pendapatan usaha. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan proses produksi, kualitas produk, dan kualitas kemasan UMKM SBI di Kecamatan Ciampea, Kabupaten Bogor. Metode pengabdian dilakukan dengan cara melaksanakan pelatihan dan bimbingan teknis untuk meningkatkan kualitas produk dan kebersihannya, menyeragamkan proses produksi, dan menggunakan metode pengemasan yang tepat untuk memperpanjang masa simpan produk. Kegiatan ini berlangsung dari Juli hingga Desember 2024 dan melibatkan 20 pelaku UMKM. Hasil pengabdian menunjukkan peningkatan pemahaman dan keterampilan peserta tentang proses produksi, kualitas produk, dan kemasan. Penilaian dilakukan dengan metode pre-test dan post-test melalui kuesioner, dan uji beda Wilcoxon kemudian. Setelah pelatihan, nilai proses dan mutu produksi rata-rata meningkat dari 2,21 dalam kategori rendah menjadi 4,33 dalam kategori tinggi. Nilai kemasan juga meningkat, dari 2,45 menjadi 4,56. Dalam uji Wilcoxon, nilai signifikansi 0,00, yang lebih rendah dari batas 0,05, menunjukkan perbedaan yang signifikan antara hasil sebelum dan sesudah intervensi. Secara keseluruhan, pelatihan dan bimbingan teknis terbukti bermanfaat untuk meningkatkan kapasitas produksi, kualitas, dan daya saing produk UMKM SBI serta mendukung keberlanjutan bisnis yang lebih sehat dan terstandar.
Karakteristik Fisikokimia Tepung Talas Beragam Varietas Asal Jawa Barat dan Potensi Aplikasinya Laeli Dyah Tantri Cahyaningrum; Tjahja Muhandri; Dase Hunaefi; Vallerina Armetha; Ahmad Fadli Alghifari; Edi Santosa
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.9

Abstract

Taro (Colocasia esculenta, Xanthosoma sagittifolium, and Xanthosoma undipes) is a food crop with substantial genetic and morphological diversity, offering considerable potential for applications in the food industry. This study aimed to characterize the physicochemical properties of flours produced from 13 taro varieties cultivated in West Java, Indonesia, and to evaluate their potential uses in food processing. Comprehensive analyses were conducted, including proximate composition, functional properties, and pasting profile assessments. The results revealed significant variation among the varieties in both chemical composition and physical charac-teristics. The Belitung variety exhibited the highest amylose content (23.00%), the highest peak viscosity (5029 cP), and the lowest initial pasting temperature (81.35 °C), indicating strong potential for diverse food processing applications. The S28 variety had the highest protein content (11.50%) and the lowest oxalic acid level (1.07%), while the Beneng variety demonstrated the highest dietary fiber content (19.10%) and water absorption capacity (4.26 mL/g). The Pratama 3 variety yielded the highest flour output (29.67%). All varieties were deemed safe for consumption, with hydrogen cyanide (HCN) levels below 3 ppm. These findings highlight the considerable diversity among taro varieties and underscore their potential as alternative raw materials for developing a wide range of food products.
Product Development of High Carotenoids Chocolate Confectionery Based on Red Palm Olein Oleogel Tria Amanda; Nur Wulandari; Dase Hunaefi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1893-1904

Abstract

Red palm oil (RPO)-based oleogel had potential as a substitute for cocoa butter substitute (CBS) in the manufacture of chocolate confectionery. This study aimed to obtain the optimum formula of chocolate confectionery with RPO-based oleogel and determine the physicochemical characteristics, sensory profile and hedonic rating, nutrition facts, and contribution to meet the vitamin A requirement. The methods used were: (1) manufacture and characterization of RPO-based oleogel, (2) optimization formulas of chocolate confectionery with RPO-based oleogel by D-optimal mixture design, and (3) characterization of chocolate confectionery with RPO-based oleogel. The result showed that RPO-based oleogel had a high carotenoid content of 545.87±3.39 mg/kg and slip melting point of 46.67‒47.83°C. The optimum formula was 17.780% CBS, 13.880% RPO-based oleogel, and 3.340% stearin which had a texture of 1861.49 gf and total carotenoids of 207.861 mg/kg. The sensory profile of chocolate confectionery with RPO-based oleogel based on the RATA method was yellow color; sweet, milk, fatty, and vanilla flavor; sweet, bitter, and fatty aftertaste; hard texture; melted, sandy, and sticky mouthfeel. The score of children panelists’ liking was 4.52 (liked extremely). One serving size of this product fulfilled 12% of the daily vitamin A requirement from the total requirement of 600 RE.
NIR-Based Predictive Modelling for the Quantification of Sucrose, Glucose, and Fructose in Brown Sugar from Oil Palm Trunk Sap Sharly Claudia Alghai Sani; Dase Hunaefi; Faleh Setia Budi; Yessie Widya Sari; Ilham Akbar Ibrahim; Noviani Rustanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.256-267

Abstract

Using oil palm trunk sap as a raw material for brown sugar is an innovative alternative for local product diversification. However, craftsmen's limited access to laboratory analysis methods is challenging to maintain product quality consistency. This study aims to evaluate the feasibility of using near-infrared spectroscopy (NIRS) combined with chemometric modelling for the estimation of sucrose, glucose, and fructose content in brown sugar derived from oil palm trunk sap. This method combines destructive analysis using high-performance liquid chromatography (HPLC) as a reference with non-destructive NIRS analysis and partial least squares regression (PLSR) modelling. The prediction model performed very well for glucose with an R² of 0.991, while for sucrose it was 0.850 and fructose 0.860. However, the relatively high values of SEC and SEP and the low prediction consistency (<20%) indicate that the current chemometric strategy is not yet fully adequate, suggesting the need for a larger and more process-representative sample set, more rigorous consideration of sample representativeness and laboratory reference uncertainty (SEL), and the inclusion of laboratory reference error (SEL) from HPLC data to enable more robust and reliable model development. These findings indicate that NIRS has potential as a fast and non-destructive method for brown sugar quality control, but further development is needed to make the model more reliable under various production conditions.
Antioxidant Activity and Sensory Profile Characterization of Herbal Tea Made of Melinjo (Gnetum gnemon L.) Peels and White Turmeric (Curcuma zedoaria) Alifah Lailatul Rahmah; Dase Hunaefi; Nancy Dewi Yuliana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.980-990

Abstract

Melinjo peel, a by-product of melinjo cracker production, has the potential to become waste if not utilized optimally. Howeever, it contains bioactive compounds that can be processed into herbal tea bags with health benefits. Melinjo peel has relatively low antioxidant activity; therefore, the addition of other ingredients, such as white turmeric is necessary to enhance the functional value of the herbal tea. Herbal tea bags generally have a slightly bitter and astringent taste; thus, stevia leaves were added as a natural sweetener. Formula optimization of the herbal tea was carried out using response surface methodology (RSM), with total flavonoid content and antioxidant activity as the measured responses. The optimal formula was further subjected to sensory profile characterization (RATA method and hedonic rating) to determine the selected formulation. The selected herbal tea formula consisted of 50% melinjo peel, 40% white turmeric, and 10% stevia leaves. Based on the RATA test, the herbal tea was characterized by attributes of licorice, sweet, floral, bitter aftertaste, astringency, and metallic aftertaste, with an average liking score of 3.51 (liked).
A multi-method sensory approach to characterize pasteurized ready-to-eat sausages in the Indonesian market: From attribut escreening totemporal dynamics Shaski Ghina Nurfauziyah; Dase Hunaefi; Faleh Setia Budi; Rifa Adawiyah Atmawanjaya; Dewi Sarastani; Andi Early Febrinda; Mrr. Lukie Trianawati; Rianti Dyah Hapsari; Philipp Lawrence Fuhrmann; Iryna Smetanska
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1878

Abstract

Ready-to-eat (RTE) sausages have become increasingly popular in the Indonesian market due to changing consumer preferences and growing demand for convenient, high-quality protein sources and innovative food products. However, comprehensive sensory studies evaluating these products in the local context remain limited. This study aimed to characterize the sensory attributes and temporal flavor dynamics of five commercial pasteurized RTE sausage brands using a multi-method sensory approach. A total of 144 untrained consumers participated in a Check-All-That-Apply (CATA) and 24 trained panelists conducted Temporal Dominance of Sensations (TDS) evaluations. CATA results revealed distinct sensory profiles among products, with Product 4 showing the strongest alignment with the ideal profile, and Product 2 receiving the highest overall liking score. TDS results further complemented these findings, where Product 2 showed a more prolonged and intense meaty flavor. Product 4 displayed more dynamic sensory transitions during mastication, whereas the lower-liked Product 5 exhibited less intense and less clearly defined dominance patterns. Penalty analysis identified fishy aroma, starchy flavor, and bitter aftertaste as key drivers of disliking. The integration of CATA and TDS sensory data highlights not only which attributes are important, but also how and when they are perceived. These findings may support future food product reformulation and sensory-driven innovation to improve consumer acceptance of innovative RTE protein products.
Consumer Preferences and Sensory Profiles of Commercially Processed Meat Analog Products in Indonesia Mutiara Siska Putri Utami; Dase Hunaefi; Dede Robiatul Adawiyah
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.
Co-Authors Afriyanti , Ani Ahmad Fadli Alghifari Akbar, Dzifiar Yasykuri Alifah Lailatul Rahmah Andi Early Febrinda Andika Putra Pratama Anjani, Gemala Annisa Nazifa Salman Arief Mulyawan Ayunda Rachmawati Bangun Raharjo Bayu Ikhlasul Amal Bella Dwi Pasca Budi Nurtama C Hanny Wijaya Callista, Christine Dede Robiatul Adawiyah Dewi Sarastani Dias Indrasti Disty Septieni Duantra Bergas Ari Kunto Dwinawati, Elisabeth Dzifiar Yasykuri Akbar Edi Santosa Elisabeth Dwinawati Elvira Syamsir Endang Prangdimurti Erin Apriliani Wulandari Putri Fadhilah Nur&#039;azizah Fahim Muchammad Taqi Faisal, Andrian Ibnu Faleh Setia Budi Fatimah Abdillah Febriyan Firman Hadiansyah First Leisa Kurnia Fitriyah Ulfah Florentina Florentina Fuhrmann, Philipp Ilham Akbar Ibrahim Inas Zahidah Irmanida Batubara Iryna Smetanska Iryna Smetanska Jan Febrian Joko Hermanianto Laeli Dyah Tantri Cahyaningrum Linda Trivana Mala Nurilmala Melina Melina Mrr. Lukie Trianawati Mutiara Siska Putri Utami Nancy Dewi Yuliana Ning Ima Arie Wardayanie, Ning Ima Arie Noviani Rustanto Nugraha E. Suyatma Nugraha Susanto Nur Wulandari Palupi, Nurheni Sri Pamungkasany, Prinia Panuju, Sherly Papang Sulton Nularif Philipp Fuhrmann Philipp Fuhrmann Philipp Lawrence Fuhrmann Pramesti, Yuli Purwiyatno Hariyadi Puspitasari, Armina Meikyo Putri, Danica Rianti Dyah Hapsari Rifa Adawiyah Atmawanjaya Rinaldi, Ahmad Rosalina, Dian S. Joni Munarso Sharly Claudia Alghai Sani Shaski Ghina Nurfauziyah Shin Yasuda Sholehuddin, Zen Fauzan Sigit Suharta Siregar, Lerissa Aulia Siti Asyifa Slamet Budijanto Smetanska, Iryna Sri Rahayu Subarna Subarna Sudradjat Sugiyono Sugiyono Sures Setiadi Tarigan Sutrisno Koswara Syarifullah, Nabila Nuralfia Zahrani Tjahja Muhandri Tria Amanda Tullah, Dewi Sarifah Tunnisa , Fitra Vallerina Armetha Wicensky Marusiva Winiati Pudji Rahayu Yasuyuki Hashidoko Yessie Widya Sari Yusuf, Muhammad Shalahuddin Yves Henri Marie Zeller Zeller, Yves Henri Marie Zen Fauzan Sholehuddin Ziyad Muhammad Farhan Zulfa Nur Hanifa