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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Teknologi Pertanian JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Edukasi: Jurnal Pendidikan Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Gorontalo Agriculture Technology Journal To Maega: Jurnal Pengabdian Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Jurnal Pengabdian UNDIKMA Indonesian Community Journal Abdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan Journal of Health and Nutrition Research Jurnal Agroindustri Pangan Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat
Oke Anandika Lestari
Ilmu Dan Teknologi Pangan, Universitas Tanjungpura, Pontianak, Kalimantan Barat
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Journal : Journal of Bioindustry

 1 
RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR IN THE MAKING OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2113

Abstract

Semprong is one of Indonesia's signature cookies with a crunchy texture and roll-like shape. The main raw material commonly used in kue semprong is white rice flour. Brown rice is an alternative to rice flour for making kue semprong because its utilization in the food industry sector is still very limited. Rice, which is included in the cereal group, is low in the amino acid lysine, so it would be better if it is paired with other raw materials, such as beans such as green beans. The objective of this study was to obtain the right ratio of brown rice flour and mung bean flour to produce the best abacus cake formulation based on physicochemical and sensory characteristics. Based on the results of the research, the best abacus formulation with the highest score is P3, which is a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, has a yellow color, distinctive aroma of brown rice, crunchy texture, and savory taste.
SWEETENER FORMULATION for MAKING JAM SHEETS COMBINATION of PINEAPPLE (Ananas Comosus L. Merr) and GREEN MUSTARD (Brassica Juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2112

Abstract

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment 120 g sucrose, 45 g honey, and 0,015 g stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.
THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS Sari, Diah Puspita; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 2 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i2.2058

Abstract

Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and sensory characteristics of melted banana chips. The research design used was a Randomized Block Design (RAK) with one factor, namely various types of chocolate content in melted banana chips (C) with 3 treatments, namely: 8% chocolate content (low), 13.5% chocolate content (medium) and chocolate content 18.5% (high). The results obtained by chocolate with a cocoa powder content of 8% (low) had the best physicochemical and sensory characteristics with a water content of 0.65%, ash content of 1.15%, fat content of 30.06%. The color of the melted banana chips is dark brown, has a chocolate aroma, the texture is crisper, and has a sweeter taste.
EFFECT OF THE RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2135

Abstract

Brown rice flour and mung bean flour are food ingredients that are rarely used but have potential as ingredients in making semprong cakes. The purpose of this study is to obtain the right ratio of brown rice flour and mung bean flour to produce the best semprong cake formulation based on physicochemical and sensory characteristics. The research was conducted using the Group Random Design (RAK) method with one factor, namely the ratio of brown rice flour and mung bean flour. The observed parameters include moisture content, protein content, ash content, color, and sensory analysis. The data obtained was analyzed using ANOVA and if it was effective, further tests were carried out using the honest real difference test (BNJ) with a level of 5%. Based on the results of the semprong research, the best formulation is semprong with a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, as well as sensory scores for color 4 (dark chocolate), aroma 3 (typical of brown rice), texture 4 (crispier), and taste 4 (more savory).
SWEETENER FORMULATION FOR MAKING JAM SHEETS COMBINATION OF PINEAPPLE (Ananas comosus L. Merr) AND GREEN MUSTARD (Brassica juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2136

Abstract

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment with a ratio of 50% sucrose, 37.5% honey, and 12.5% stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.
ANTIDIABETES ACTIVITY AND SENSORY OF TAPAK DARA LEAF TEA (Catharanthus roseus L.) IN VARIOUS TYPES OF SWEETENERS Saputri, Gian Melinda; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2130

Abstract

Tapak Dara Leaf (Catharanthus roseus L.) is a traditional herbal plant known for its alkaloid and flavonoid content which are included in its phenolic compounds that offer various health benefits such as antidiabetic. Antidiabetic is related to its activity as an anti-α-amylase and antioxidant. Its application in medicine can be consumed in the form of tea drinks. The purpose of this study was to study the effect of various types of sweeteners on the activity as an antidiabetic and sensory of Tapak Dara Leaf (Catharanthus roseus L.) drinks. The design of this study used a Completely Randomized Design with one factor, namely 4 types of sucrose sweeteners, kelulut honey, commercial honey, and stevia and 1 unsweetened control, so that there were 5 treatments and 5 replications were carried out to obtain 25 experimental units. The parameters observed in this study included Physicochemical Tests and Organoleptic Tests. The results of the physicochemical test data were analyzed using analysis of variance. The analysis was continued if there was a significant effect with a further BNJ 5% test. Sensory test data were analyzed using Kruskal Wallis to determine the effect of treatment on the sensory characteristics tested. The results of this study indicate that the types of sweeteners used, namely sucrose, stingless bee honey, commercial honey, and stevia, have an effect on the antidiabetic activity and sensory of tapak dara leaf tea drinks. Tapak Dara Leaf Drink (Catharanthus roseus L.) with benefits as an antioxidant can be consumed by adding stingless bee honey as a sweetener, while as an anti-α-amylase with commercial honey as a sweetener.
FUNCTIONAL AND SENSORY CHARACTERISTICS OF SOURSOP TISANE (ANNONA MURICATA L) IN VARIOUS TYPES OF SWEETENERS Fabiola, Vonny; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2131

Abstract

Functional drinks are drinks that not only provide benefits for the body, but can also be enjoyed well when consumed. One of the functional drinks that has a good reputation among the general public is tea. Tea is the most frequently consumed drink and is generally followed by the addition of sweeteners to enhance the flavor. Soursop leaf tea is known to have bioactive content that is beneficial for health. This study aims to determine the effect of several types of sweeteners added to the physicochemical and sensory characteristics of soursop leaf tea functional drinks. This study design used a Completely Randomized Design (CRD) with 1 factor, namely the type of sweetener with 1 level of treatment, namely 4 types of sweeteners (sucrose (F1), kelulut honey (F2), commercial honey (F3), and stevia (F4)) and 1 unsweetened control (F0) with 5 repetitions each so that there were 25 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and continued with the Honestly Significant Difference (HSD) test at the 5% level. Sensory data were conducted using descriptive scoring test and data were analyzed using Kruskal Wallis method. The average anti alpha amylase activity ranged from 45.41% to 62.25%. Antioxidant activity ranged from 52.86% to 64.04%. Total phenolics contained in the sample ranged from 146.33 mg GAE/g to 188.26 mg GAE/g. The pH of the sample ranged from 4.41 to 5.91. While the TPT of the sample ranged from 0.68°brix to 7.64°brix. The results also showed that the sensory attributes of the five types of samples had different characteristics. Soursop leaf tea drink using kelulut honey as a sweetener has the best functional characteristics (antioxidants and anti alpha amylase), but has a low overall acceptance rate.
STUDY OF SEROJA FUNCTIONAL DRINK (LEMONGRASS-ROSELLA-GINGER) ON THE ADDITION OF VARIOUS TYPES OF SWEETENERS Emelda, Plaviana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2132

Abstract

Minuman fungsional Seroja merupakan minuman herbal yang telah diformulasikan dengan rasio serai:rosella:jahe 1:2:1. Akan tetapi, untuk lebih dapat diminati diperlukan penambahan pemanis terutama yang berpotensi meningkatkan efek fungsionalnya. Penelitian ini dilakukan untuk mendapatkan pengaruh jenis pemanis terhadap karakteristik fisikokimia dan sensori minuman fungsional berbasis serai (Cymbopogon citratus), rosella (Hibiscus sabdariffa Linn.), dan jahe (Zingiber officinale Rosc.) atau Seroja. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) yang tersusun atas 5 taraf perlakuan. Perlakuan yang digunakan dalam penelitian ini adalah penambahan pemanis: sukrosa, madu kelulut, stevia dan madu komersial, serta kontrol tanpa pemanis dengan 5 replikasi. Parameter penelitian meliputi warna, pH, TPT, antioksidan, fenol dan anti α-amilase. Parameter sensori akan dilakukan dengan menggunakan uji deskriptif skoring (Skoring Test) dan data yang diperoleh dianalisis dengan metode Kruskall Wallis. Hasil penelitian menunjukkan bahwa penambahan berbagai jenis pemanis pada minuman fungsional Seroja mempengaruhi karakteristik fisikokimia (pH, TPT, warna L*, a*, b*, antioksidan, fenol, anti α-amilase) dan karakteristik sensori (warna, rasa, kesukaan keseluruhan), namun berpengaruh tidak nyata terhadap sensori tekstur dan aroma. Aplikasi penambahan jenis pemanis madu kelulut pada minuman fungsional Seroja memiliki efek fungsional terbaik, yaitu aktivitas antioksidan 81,16% dan aktivitas anti α-Amilase 29,70%.
Co-Authors Agus Setiyono Agustina, Mulya Aju Tjatur Nugroho Krisnaningsih Aklisa, Seskia Amalia Nur Anggraeni, Wanda Putri Aprillia, Nelvy Regina Dwi Arif Hidayatullah Aurelia, Michelle Putri Billhaq, Sabila Meirizqina Brigita Ratna Harsanti brigitta ersa pancarwani Candra Wasis Agun CHANDRA, DEFRI ORCHIO Dewi, Yohana Kusuma Dhitasari, Rochmah Mira Didik Wahyudi Dwi Fatmawati, Dwi Dwi Gusmalawati Dwi Raharjo Dzul Fadly Emelda, Plaviana Erawati, Erawati Eva Mayasari Fabiola, Vonny Faiza, Arnida Nur Farahiyati, Lana Febrianti, Auliadini Feri Kusnandar Hadiani, Dimas Pratidina Puriastuti Hanief Dharmawan Dharmawan Hasbullah Hasbullah Ifwarisan Defri Komariyati Komariyati Komariyati Komariyati Kurniawan, Mikhael Ricky Leondro, Henny Lestari, Yessi Lucky Hartanti Lucky Hartanti, Lucky Maherawati Maherawati, Maherawati Mardiana Putri Maria Ulfa Marina, Aristawipana Mastira, Susi Musa Alfius Nabilah, Uray Ulfah Nancy Dewi Yuliana Nurmainah Nurmainah Oktaviani, Sulha Rahmi Palupi, Nurheni Sri Prihandini, Peni Wahyu purwayanti, sulvi Putri, Audy Fadzilla PUTRI, MARDIANA Rudin, Iswandi Sapta Sahid, Emif Rezqia Sakapani, Patricia Dayu Salsabhilla, Keisya Aura Sandytia Permata Sari Saputri, Gian Melinda Sari, Diah Puspita Satrijo Saloko SKD, Yohana SRI DEVI APRIANI Sri Widowati Stephanie, Akuilla Suko Priyono Surya Abi Alfariz Syafitri, Dhea Tanjung, Safrina Arsi Sekar Th. Candra Wasis Agung Sutignya Tri Rahayuni Utami, Dwi Warong, Sepiana Debora Widadi Padmarsari Soetignya Widoyo, Nurman Alif Yohana Kusuma Dewi Yohana S. Kusuma Dewi Yohana S.K. Dewi Yohana Sutiknyawati Kusuma Dewi Yohana Sutiknyawati Kusuma Dewi Yuli Arif Tribudi Zukhruf, Syaqinah Az