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Mohamad Djali
Department Of Food Technology, Faculty Of Agroindustrial Technology, Padjadjaran University Jl Bandung-Sumedang KM 21 Bandung, Indonesia
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Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition: Pengaruh Penambahan Tepung Kulit Biji Kakao terhadap Karakteristik Fisikokimia dan Sensori Biskuit Lembong, Elazmanawati; Subroto, Edy; Djali, Mohamad; Nazhifa Az-Zahra, Nisrina
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
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.2026.014.02.3

Abstract

Abstract Biscuits are widely consumed convenience foods, but often have limited nutritional value. This study aimed to evaluate the effect of cocoa bean shell (CBS) flour as a partial substitute for wheat flour on the physicochemical and sensory properties of biscuits and to determine the best formulation. The study employed a Completely Randomized Design with five treatments: A (0% CBS/control), B (5%), C (10%), D (15%), and E (20%), each conducted in triplicate. The parameters analyzed included proximate composition, texture (hardness and fracturability), color (L*, a*, b*, and ∆E), and sensory evaluation. The results showed that increasing CBS concentration significantly (p<0.05) increased moisture, ash, protein, and fat content, as well as hardness and fracturability of the biscuits. In contrast, carbohydrate content and sensory acceptability decreased with higher CBS levels. The lightness value (L*) decreased, indicating a darker biscuit color. The best formulation based on sensory evaluation was treatment B (5% CBS), while treatment D (15% CBS) showed the best results based on proximate composition.   Abstrak Biskuit merupakan produk pangan praktis yang banyak dikonsumsi, namun umumnya memiliki kandungan gizi yang kurang seimbang. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung kulit biji kakao (KBK) sebagai substitusi parsial tepung terigu terhadap sifat fisikokimia dan sensoris biskuit serta menentukan formulasi terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan lima perlakuan, yaitu A (0% KBK/kontrol), B (5%), C (10%), D (15%), dan E (20%) dengan tiga ulangan. Parameter yang diamati meliputi analisis proksimat, tekstur (hardness dan fracturability), warna (L*, a*, b*, dan ∆E), serta uji sensoris. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi KBK secara signifikan (p<0,05) meningkatkan kadar air, abu, protein, dan lemak, serta meningkatkan nilai hardness dan fracturability biskuit. Sebaliknya, kadar karbohidrat dan tingkat kesukaan panelis (sensoris) menurun seiring peningkatan KBK. Nilai kecerahan (L*) menurun, menunjukkan warna biskuit menjadi lebih gelap. Formulasi terbaik berdasarkan uji sensoris adalah B (5% KBK), sedangkan berdasarkan parameter proksimat adalah D (15% KBK).
EFFECT OF BUFFALO MILK ADDITION ON THE QUALITY OF SWEET CORN FERMENTED BEVERAGE (Zea Mays L.) Lembong, Elazmanawati; Djali, Mohamad; Lara Utama, Gemilang; Pratiwi Ramadhani, Abbya
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.3

Abstract

Sweet corn based fermented beverages represent a promising innovation in cereal based products with potential as functional foods. However, the low lactose content in corn extract limits the growth of Lactic Acid Bacteria (LAB), thereby necessitating the addition of lactose sources from animal milk. This study aimed to evaluate the effect of buffalo milk addition on the physicochemical, microbiological, and sensory characteristics of a sweet corn based fermented beverage and to determine the optimal formulation. The study employed a completely randomized design with five levels of buffalo milk addition: 0%, 10%, 20%, 30%, and 40%. The parameters analyzed included ash content, protein content, fat content, titratable acidity, total LAB, and sensory properties. The results showed that buffalo milk addition significantly affected all measured parameters. Increasing buffalo milk concentration led to higher ash, protein, fat, titratable acidity, and LAB counts. However, none of the formulations met the minimum protein requirement specified by SNI 2981:2009. The formulation containing 30% buffalo milk was selected as the optimal treatment, as it provided the best balance among physicochemical properties, microbial quality, and sensory acceptability, although it did not yield the highest values for all parameters. The resulting product is more appropriately classified as a corn-based fermented beverage with buffalo milk addition and can be considered to partially meet the requirements of SNI 2981:2009.
Co-Authors Debby M. Sumanti, Debby M. Dewi, Dita Listya Edy Subroto Elazmanawati Lembong Endah Wulandari Endah Wulandari Fetriyuna Fetriyuna Gemilang Lara Utama Gradelia Gusti Rahayu Heni Radiani Arifin Herlina Marta In-In Hanidah Indira Lanti Kayaputri Jaluwardhana, Rivan Satria Kendra, Audrey Khairina, Zahidah Lucyana Trimo Mooira, Lumongga Nazhifa Az-Zahra, Nisrina Pratiwi Ramadhani, Abbya Robi Andoyo Rossi Indiarto Sri Fatimah Sylvia Harnah Tati Sukart Vira Putri Yarlina Yosini Deliana