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All Journal Jurnal Keteknikan Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Buletin Ilmiah Sarjana Teknik Elektro Journal of Functional Food and Nutraceutical Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research Dinamika Kerajinan dan Batik: Majalah Ilmiah
Aprilia Fitriani
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EFEK PENGOLAHAN KONVENSIONAL PADA KARAKTERISTIK FISIK DAN ORGANOLEPTIK BIJI KABAU (ARCHIDENDRON BUBALINUM) Fitriani, Aprilia; Santoso, Umar; Supriyadi, Supriyadi
Jurnal Teknologi Pertanian Vol 22, No 1 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (759.931 KB) | DOI: 10.21776/ub.jtp.2021.022.01.4

Abstract

ABSTRAKBiji kabau merupakan polong-polongan asli Indonesia yang memiliki kandungan protein tinggi. Namun, biji kabau juga memiliki kandungan anti gizi yang tinggi. Oleh karenanya, proses pengolahan perlu dilakukan sebelum biji kabau dikonsumsi untuk menurunkan kandungan senyawa anti gizi di dalamnya. Proses pengolahan tidak hanya memengaruhi kandungan gizi dan anti gizinya, tetapi juga berpengaruh terhadap karakteristik fisik dan organoleptik biji kabau. Oleh sebab itu, penelitian ini bertujuan untuk mempelajari perubahan fisik dan organoleptik biji kabau yang telah melalui proses pengolahan konvensional, yaitu perebusan, pengukusan dan penggorengan. Biji kabau diperoleh dari Bengkulu. Ruang lingkup pengujian yaitu analisis warna menggunakan chroma meter dan tingkat kekerasan menggunakan universal testing mechine. Uji hedonik dan deskriptif digunakan untuk Analisis Organoleptik. Hasil penelitian menunjukkan bahwa proses pengolahan secara keseluruhan dapat meningkatkan nilai *L pada warna kulit ari biji kabau. Namun, peningkatan durasi pengolahan justru menurunkan nilai *L pada warna endosperma biji kabau. Peningkatan durasi pengolahan juga menurunkan tingkat kekerasan pada daging biji kabau. Berdasarkan parameter kesukaan secara keseluruhan, panelis menyukai biji kabau kukus 10 menit, biji kabau rebus 6 menit, dan biji kabau goreng 3 menit. Hasil penelitian tersebut dapat digunakan sebagai rujukan bagi masyarakat yang ingin mengonsumsi biji kabau agar memiliki karakteristik fisik dan organoleptik yang disukai. Berdasarkan parameter overall panelis menyukai kabau kukus 10 menit, kabau rebus 6 menit, dan kabau goreng 3 menit. Kata kunci: Kabau; Organoleptik; Tekstur; Warna  ABSTRACTKabau seeds are native to Indonesia legumes which have high protein content. However, kabau seeds also have high anti-nutrient content. Therefore, the processing needs to be done before kabau seeds are consumed to reduce the content of anti-nutrient compounds in them. The processing not only affects the nutritional and anti-nutritional content but also affects the physical and organoleptic characteristics of kabau seeds. Therefore, this study aims to study the physical and organoleptic changes of kabau seeds that have gone through conventional processing, namely boiling, steaming, and frying. Kabau seeds are obtained from Bengkulu. The scope of the test is the color analysis using chromameter and the level of hardness using universal testing mechine. Hedonic and descriptive tests were used for Organoleptic Analysis. The results showed that the overall processing can increase the * L value in the skin color of the kabau seeds. However, increasing the duration of processing decreases the * L value in the endosperm color of kabau seeds. Increasing the duration of processing also reduces the level of hardness in kabau seed. Based on overall preference parameters, panelists liked steamed kabau seeds for 10 minutes, boiled kabau seeds for 6 minutes, and fried kabau seeds for 3 minutes. The results of this study can be used as a reference for people who want to consume kabau seeds to the best physical and organoleptic characteristics. Based on the overall parameter, the panelists prefer steamed kabau for 10 minutes, boiled kabau for 6 minutes, and fried kabau for 3 minutes.Keywords : color; kabau; organoleptic; texture
Chemical Characteristics of Kepok Banana Bud (Musa Paradisiaca Linn.) Flakes with Variations of Mocaf Flour Fitriani, Aprilia; Toni, Denna Rianda; Rahmadhia, Safinta Nurindra
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.114

Abstract

Flakes are food products that have the shape of thin sheets, brownish yellow in color with a practical presentation. Flakes are easy to process and generally consumed for breakfast. Flakes that are rich in dietary fiber and protein can serve as a source of energy while also offering functional advantages. The objective of this study is to generate flakes with elevated levels of dietary fiber and protein by utilizing mocaf and yellow kepok banana bud flour. The use of mocaf flour in the manufacture of flakes intends to improve the fiber content, while the use of yellow kepok banana bud (YKBB) flour aims to boost the protein level. This research was conducted to determine the chemical characteristics of flakes with variations of mocaf flour and KBF. The chemical characteristics include moisture, ash, crude fiber, total protein, lipid, and carbohydrate content. This study used a completely randomised design (CRD) with 2 replications with a ratio of wheat flour, mocaf flour, and YKBB flour as much as the control (20g:0g:0g), F1 (10g:10g:0g), F2 (10g:2.5g:7.5g), F3 (10g:5g:5g) and F4 (10g:7.5g:2.5g). The results showed that the moisture content was 2.43–3.19% w.b., the ash content was 2.55–11.72% d.b., the crude fiber content was 2.17–8.40% d.b., the total protein content was 4.34–7.85% d.b., lipid content 2.46–3.17% d.b., and carbohydrate content was 76.91–87.98% d.b.
Texture Profile Analysis of Lamtoro Gung (Leucaena leucocephala ssp. Glabrata (Rose) S. Zarate) Tempeh Fitriani, Aprilia; Haliza , Miftah Nur; Utami , Nurul Putrie; Nyambayo, Isabella; Sanayei, Sanaz; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10226

Abstract

Lamtoro Gung seeds are low in fat content but rich in protein. Lamtoro Gung is often used as an alternative protein source. Lamtoro Gung is usually taken as a prepared meal containing grains and nuts. It is germinated and utilized in a variety of dishes, including the production of tempeh. However, nothing has been done to explain the textural profile of Lamtoro Gung tempeh, which is made by fermentation processes in various packaging materials such as plastic, banana leaves, and teak leaves. This study aims to evaluate the textural characteristics of Lamtoro Gung tempeh produced using different packaging materials and fermentation periods. This study contributes to understanding how packaging variations affect the texture of Lamtoro Gung tempeh. Tempeh made from teak leaf packaging and fermented for four days offered better texture profile hardness (195.38 N), cohesiveness (0.46), gumminess (81.57 N), and chewiness (54.99 N) higher than banana leaves; hardness (49.90 N), cohesiveness (0.29), gumminess (14.52 N), and chewiness (10.14 N) but similar to plastic; hardness (165.28 N), cohesiveness (0.45), gumminess (74.23 N), and chewiness (50.35 N). Therefore, packaging material impacts the texture profile of tempeh fermented from Lamtoro Gung seeds. Sensory evaluation of the tempeh would need to be investigated to check consumer acceptance of the product.
Mapping The Worldwide Knowledge of Jack Bean by A Bibliometric Approach Fitriani, Aprilia; Onyeaka, Helen; Agustia, Friska Citra
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10235

Abstract

Indonesia's indigenous inhabitants acknowledge the local legume plant known as jack bean. The Jack bean has various advantages, including increased production, a shorter lifespan, upright stems mimicking shrubs, and improved tolerance to biotic and abiotic stresses. Nonetheless, the jack bean plant is particularly vulnerable due to harmful compounds such as canavaline, choline, hydroziamine acid, trogonelin, and cyanide. A bibliometric study was performed to locate studies on jack beans. The data collection procedure includes executing an extensive search in Scopus-indexed journals using the keywords "Jack Bean." It could limit the search to the article abstract, title, keywords, and country. The articles included in this study were published between 2000 and 2023. The search yielded a total of 999 items. The data was obtained on September 10, 2023; any later alterations are not considered in this research. According to the published literature, over the last 23 years, many studies have been conducted to develop urease inhibition and antioxidants from jack beans. However, little research has been done into the functional benefits of jack bean bioactive components for enhancing bodily health, such as antidiabetic, antihypertensive, and anticancer properties. This article contributes to helping researchers fill jack bean-related research gaps and apply technology to the industrialization process of jack beans in the functional food and nutraceutical industries.
Production of Coconut Milk Cheese and Its Organoleptic Characteristics Halim, Judella Kusuma; Wangrimen, Gervasius Harwin; Fitriani, Aprilia
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6219

Abstract

Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product acceptability. Direct acidification using lemon juice is used to produce cheese with different coconut milk and soy milk composition (80:20; 70:30; 60:40). The properties assayed were yield, spreadability, and organoleptic. Yield of coconut milk cheese at composition 80:20; 70:30; 60:40 was 37.96%; 34.44%; 31.48%. Spreadability of coconut milk cheese at composition 80:20; 70:30; 60:40 was 9.83 cm; 9.65 cm; 9.53 cm. The difference of coconut milk and soy milk composition affects the physical and organoleptic properties of coconut milk cheese. Decrease in the level of coconut milk substitution and increase in the level of soy milk substitution led to decrease yield and cheese spreadability. Organoleptic score below 3 indicates that coconut milk cheese acceptability was still low.
Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment Yovani, Tania; Wangrimen, Gervasius Harwin; Fitriani, Aprilia
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6504

Abstract

Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.
Chemical Characteristics of Non-Dairy Cheese from Coconut Milk as an Alternative Ingredient for Lactose Intolerance Halim, Judella Kusuma; Hidayah, Nurul; Juwitaningtyas, Titisari; Mutmainah, Mutmainah; Fitriani, Aprilia
Journal of Agri-Food Science and Technology Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.8724

Abstract

Lactose-intolerant people are unable to ingest cheese since it includes lactose. Lactose-free cheese can be made using coconut milk as an alternative. Coconut milk can substitute milk as a raw material for cheese production because it is rich in proteins such as albumin, globulin, prolamin, and glutelin. This research aims to determine how different proportions of coconut milk and soy extract affect the nutritional value of coconut milk cheese. Cheeses with 80:20, 70:30, and 60:40 ratios of coconut milk to soy extract are made by directly acidifying soy extract with lemon juice. Protein, lipid, and moisture content were all evaluated. At compositions 80:20, 70:30, and 60:40, the protein content of coconut milk cheese was 3.85%; 4.80%; and 5.73%, respectively. Coconut milk cheese had lipid contents of 28%, 27%, and 25.74%, respectively; the moisture contents were 64.93%; 61.92%; and 60.49%. This research contributes to utilizing coconut milk as a milk substitute.
Physical Characteristics of Flakes with Variations Kepok Banana Bud (Musa paradisiaca Linn.) and Mocaf Flour Rahmadhia, Safinta Nurindra; Toni, Denna Rianda; Fitriani, Aprilia
Jurnal Keteknikan Pertanian Vol. 12 No. 1 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.1.77-92

Abstract

Yellow Kepok banana buds (KBB) are well-known for their high dietary fiber content and prospective use as functional food additives. High fiber consumption has been linked to diabetes prevention. The production of flakes derived from KBB has the potential to facilitate individuals in incorporating high-fiber food items into their daily diets. Nevertheless, the utilization of just Yellow KBB flour yields flakes that are deemed undesirable by consumers due to their firm consistency and deep hue. The substitution of Yellow KBB flour with a combination of wheat flour and mocaf has the potential to enhance the physical characteristics of the resulting flakes. The objective of this study is to assess the physical attributes of flakes derived from KBB. This particular flake was produced using a series of five distinct formulations. The present study employed a completely randomized design (CRD) with three replications. The formulas consist the proportions of wheat flour (WF), mocaf flour (MF), and Yellow Kepok banana bud (KBB). The following are the five ratios: (100%:0%:0%), (50%:50%:0%), (50%:37.5%:12.5%), (50%:25%:25%), and (50%:37.5%:12.5%). The water absorption, swelling ability, texture, and color of flakes produced from wheat, mocaf, and KBB flour were examined. The F2 sample, consisting of a composition of 50% wheat flour, 37.5% mocaf flour, and 12.5% yellow KBB flour, exhibited the highest water absorption value (63.19%) among all the samples. In addition to this, F2 can be characterized as a specimen exhibiting a relatively low level of hardness (1.63 N) and a correspondingly low fracture value (2.08 N). The F2 flakes had a much higher brightness value (37.06) in comparison to the other samples used yellow KBB flour.
EVALUATION OF THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AT PT XYZ UNIT CENGKARENG Nahda, Jihan; Fitriani, Aprilia
Jurnal Pangan dan Agroindustri Vol. 11 No. 4: October 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.04.5

Abstract

The airline catering industry faces challenges in providing food due to diverse requirements and constrained space and resources on airplanes. This research investigates the application of Good Manufacturing Practices (GMP) in aviation catering production, exploring its potential to enhance product quality, adhere to safety and health standards, and satisfy customer expectations. The research methods employed encompassed observation, interviews, and a thorough examination of credible literature sources.The overall GMP implementation at PT XYZ demonstrated 93.59% compliance and 6.41% non-compliance. In conclusion, the adoption of GMP in aviation catering leads to enhanced product quality and compliance with health standards. Through this approach, airline catering companies can ensure that their products meet both customer quality expectations and health regulations.
Analysis of quality control on cassava emping “Super Telur Bu Siti” in Bantul Karang Yogyakarta Timur, Farradila Caesar Ratna; Fitriani, Aprilia
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.7418

Abstract

Cassava emping is a snack made from mashed cassava mixed with eggs, red chilies, green onions, and celery leaves. This research aims to analyze the quality control of cassava emping products and efforts to improve the production process of "Super Telur Bu Siti" Cassava Emping. Data collection methods in this research are interviews, observation, and literature study. Several problems are caused by facts that need to conform to standards in similar food production processes. From the analysis using affinity diagrams, several factors cause quality problems, namely materials, machines, methods, humans, and the environment. The alternative tree diagram analysis results are efforts or actions to improve the quality of cassava chip products in "Super Telur Bu Siti" Cassava Emping. This research concludes that quality control is carried out based on aspects of raw materials, processes during processing, and final products. The Cassava Emping product "Super Telur Bu Siti" does not meet the quality standard criteria based on the National Standards and the Indonesian Food and Drug Supervisory Agency regarding Good Food Production Methods for Home Industries or CPPB-IRT 2012.
Co-Authors Agus Haerudin, Agus Alghaniya, Aliyya Arta, Tin Kusuma Friska Citra Agustia Halim, Judella Kusuma Haliza , Miftah Nur Ibdal Jebreen, Ali Juwitaningtyas, Titisari Laela, Euis Masiswo Masiswo, Masiswo Mutmainah Mutmainah Nahda, Jihan Nurul Hidayah Nyambayo, Isabella Onyeaka, Helen Rahmadhia, Safinta Nurinda Sanayei, Sanaz Sari, Meta Supriyadi Supriyadi Timur, Farradila Caesar Ratna Toni, Denna Rianda Umar Santoso Utami , Nurul Putrie Wahyudi, Maulidya Eka Wangrimen, Gervasius Harwin Yovani, Tania