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All Journal Jurnal Riset Industri Hasil Hutan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Abdimasa IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Abdimas Bina Bangsa Journal of Food and Agricultural Product Jurnal BETAHPA Prosiding Seminar Nasional Unimus MAYARA: Jurnal Pengabdian Masyarakat Journal of Food and Agricultural Technology
Retno Widyastuti
Universitas Veteran Bangun Nusantara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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THE EFFECT OF BOILING TIME VARIATIONS ON THE CHARACTERISTICS OF MILLET SEED SNACK BARS (PANICUM MILIACEUM) Retno Widyastuti; Novian Wely Asmoro; Anisya Febrianti
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6788

Abstract

Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Yenny Febriana Ramadhan Abdi; Niken Ayu Putri Pamungkas; Alfi Nur Rochmah; Dininurilmi Putri Suleman; Retno Widyastuti
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6196

Abstract

The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro.
Prebiotics Properties of Oolong Tea Alfi Nur Rochmah; Nurul Azizah Choiriyah; Yenny Febriana Ramadhan Abdi; Retno Widyastuti
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6311

Abstract

Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbiota and increasing SCFA production which have health effects on the body as antiobesity, improving colon inflammation and preventing cardiovascular disease. Keywords: Oolong tea, prebiotics properties
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Alfi Nur Rochmah; Widya Rafika Ningrum; Fitriyah Zulfa; Prajwalita Rukmakharisma; Yenny Febriana Ramadhan Abdi; Rizka Mulyani; Prakoso Adi; Dininurilmi Putri Suleman; Dini Nadhilah; Retno Widyastuti
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Keyword: antioxidant, black garlic, pecel sauce, sensory
Co-Authors A. Intan Niken Tari Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Agung Setyarini Agustina Intan Niken Tari Agustina Intan Niken Tari Alfi Nur Rochmah Andre Yusuf Trisna Putra Anggita Syahidah Aninda Nurul Aini Anisya Febrianti Ariyani Wahyu Wijayanti Wijayanti Asmoro, Novian Wely Azahery Insan Kamil Bovi Wira Harsanto Catur Budi Handayani Dini Nadhilah Dininurilmi Putri Suleman Dita Mufit Datun Ellsa Nur Fitrianingrum Erwan Adi Saputro Fajar Rasidin Weni Febrianto Ilham Santoso Fitriyah Zulfa Ifwarisan Defri Muharomah Nur Aini Muthi'ah Muthi'ah Niken Ayu Putri Pamungkas Nurul Azizah Choiriyah Prajwalita Rukmakharisma Prakoso Adi Rizka Mulyani Rofiqoh Husni Noormala Rosita Dewati, Rosita Salman Faris Insani Sekar Kusumawati Sri Hartati Widya Rafika Ningrum Yenny Febriana Ramadhan Abdi Yoesti Silvana Arianti Yos Wahyu Harinta