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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 Teknologi Pangan dan Industri Perkebunan 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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FORMULASI MASKING FLAVOR LEMON DAN KAYU MANIS PADA TEH HRBAL DAUN TAPAK DARA (Catharanthus roseus) Boangmanalu, Tania Roitona; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol. 15 No. 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.103608

Abstract

Minuman daun tapak dara (Catharanthus roseus) sebagai teh herbal memiliki rasa pahit dan aroma yang kurang disukai akibat kandungan alkaloid dan flavonoid, meskipun memiliki potensi fungsional sebagai antioksidan dan antihiperglikemik. Oleh karena itu, diperlukan penambahan bahan penutup rasa (masking flavor) yang sesuai digunakan untuk memperbaiki karakteristik flavor dan meningkatkan penerimaan konsumen terhadap teh herbal. Penelitian ini bertujuan menentukan rasio optimal sari lemon dan seduhan kayu manis sebagai masking flavor yang menghasilkan karakteristik fisikokimia dan sensori terbaik. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan lima perlakuan dan lima ulangan. Perlakuan berupa rasio masking flavor (20% dari total formulasi) sari lemon:seduhan kayu manis, yaitu 20:0, 9:1, 4:1, 7:3, dan 3:2. Hasil penelitian menunjukkan bahwa peningkatan proporsi seduhan kayu manis disertai penurunan sari lemon efektif sebagai masking flavor, karena mampu meningkatkan penerimaan panelis melalui perbaikan aroma rempah, rasa rempah, dan keseimbangan rasa secara keseluruhan.
KARAKTERISTIK SENSORI MINUMAN SARI KULIT BUAH NAGA MERAH-ROSELLA Fitriani, Wini Dwi; Lestari, Oke Anandika; Raharjo, Dwi
Jurnal Sains Pertanian Equator Vol. 15 No. 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.102085

Abstract

ABSTRAK Minuman sari adalah produk minuman berbahan dasar ekstrak buah yang ditambahkan air, Minuman sari dapat diformulasikan dari satu jenis buah maupun kombinasi dari beberapa jenis buah untuk memperkaya karakteristik produk. Selain daging buah, fraksi albedo juga berpotensi dimanfaatkan sebagai bahan campuran minuman sari guna mendukung upaya pengurangan limbah pangan. Penelitian ini bertujuan Menganalisis pengaruh perbedaan rasio formulasi antara kulit buah naga merah dan rosella terhadap karakteristik fisikokimia. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu variasi rasio sari kulit buah naga merah : sari rosella (100:0, 75:25, 50:50, 25:75, 0:100) dengan lima ulangan sehingga didapatkan 25 unit percobaan. Evaluasi sensori menggunakan metode deskriptif, dilakukan oleh 30 panelis semi terlatih menggunakan skala deskriptif, 1 hingga 5 berdasarkan lima parameter : warna, tekstur, aroma, rasa, dan keseluruhan. Formulasi terbaik diperoleh pada formulasi 50 kulit buah naga merah:50 rosella dengan karakteristik total padatan terlarut 13,78oBrix, pH 3,81%, total asam 0,11%, flavonoid 5,59 mgQE/mL, antioksidan 87,42%., serta skor organoleptik cukup disukai panelis Kombinasi kulit buah naga merah dan rosella berpotensi dikembangkan sebagai minuman sari fungsional berbasis pewarna dan antioksidan alami dengan penerimaan konsumen yang baik.
UTILIZING CORN AS A TEMPE INGREDIENT: DIVERSIFICATION INTO TAPIOCA TEMPE CHIPS Nurhasanah Nurhasanah; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2241

Abstract

Tempe tapioca chips are chips made from soybean or other raw materials and mixed with yeast and tapioca, then fermented to a solid form like tempeh, and fried before consumption. The legume group (soya) is high in the amino acid lysine, but low in the amino acid methionine, as opposed to cereals. Therefore, the combination of soya with corn in the manufacture of tempe tapioca chips can potentially complement the nutrition of the final product. The objective of the study was to obtain the addition of tapioca that produces the best physicochemical and sensory characteristics of tempe tapioca chips. This research used Randomised Group Design (RAK) with 4 treatment levels, namely 25g (20%), 50g (33%), 75g (43%), and 100g (50%). Based on the results of the study, the best tempeh tapioca chips were added with 50g (33%) tapioca with the results of moisture content of 2.69%, acid insoluble ash content of 0.03%, protein content of 14.72%, crispness of 45.71% and had descriptive sensory characteristics of yellow colour, mild flavour, mild tempeh taste, crisp texture and preference level.
DIVERSIFICATION OF TAPIOCA TEMPE CHIPS WITH MUNG BEANS Aruntari Junimdiyan; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2244

Abstract

Tapioca tempeh chips are chips made from fermented tempeh together with tapioca. As an effort to diversify raw materials, a formulation of soybeans with mung beans 80:20 was carried out. Thus, an optimum ratio of tapioca and total beans is needed in making soybean-mung bean tapioca tempeh chips. This study aims to obtain the best tapioca concentration based on the physicochemical and sensory characteristics of soybean-mung bean tempeh chips. The treatments used were the ratio of tapioca:total beans, namely 1:4, 1:2, 3:4 and 1:1. The best treatment in the study of soybean-mung bean tempeh chips with the addition of tapioca was the treatment of tapioca:total beans ratio of 1:2. The physicochemical and organoleptic characteristics of the best treatment (tapioca:total beans ratio of 1:2) had a water content of 2.81%, protein content of 15.24%, acid insoluble ash content of 0.009%, free fatty acids of 2.50%, crispness of 36.78. The best soybean-mung bean tempeh chips with the addition of tapioca have descriptive sensory characteristics, namely brownish color, typical tempeh taste, slightly unpleasant aroma, crunchy texture and overall preference.
UTILIZING CORN AS A TEMPE INGREDIENT: DIVERSIFICATION INTO TAPIOCA TEMPE CHIPS Nurhasanah Nurhasanah; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2241

Abstract

Tempe tapioca chips are chips made from soybean or other raw materials and mixed with yeast and tapioca, then fermented to a solid form like tempeh, and fried before consumption. The legume group (soya) is high in the amino acid lysine, but low in the amino acid methionine, as opposed to cereals. Therefore, the combination of soya with corn in the manufacture of tempe tapioca chips can potentially complement the nutrition of the final product. The objective of the study was to obtain the addition of tapioca that produces the best physicochemical and sensory characteristics of tempe tapioca chips. This research used Randomised Group Design (RAK) with 4 treatment levels, namely 25g (20%), 50g (33%), 75g (43%), and 100g (50%). Based on the results of the study, the best tempeh tapioca chips were added with 50g (33%) tapioca with the results of moisture content of 2.69%, acid insoluble ash content of 0.03%, protein content of 14.72%, crispness of 45.71% and had descriptive sensory characteristics of yellow colour, mild flavour, mild tempeh taste, crisp texture and preference level.
DIVERSIFICATION OF TAPIOCA TEMPE CHIPS WITH MUNG BEANS Aruntari Junimdiyan; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2244

Abstract

Tapioca tempeh chips are chips made from fermented tempeh together with tapioca. As an effort to diversify raw materials, a formulation of soybeans with mung beans 80:20 was carried out. Thus, an optimum ratio of tapioca and total beans is needed in making soybean-mung bean tapioca tempeh chips. This study aims to obtain the best tapioca concentration based on the physicochemical and sensory characteristics of soybean-mung bean tempeh chips. The treatments used were the ratio of tapioca:total beans, namely 1:4, 1:2, 3:4 and 1:1. The best treatment in the study of soybean-mung bean tempeh chips with the addition of tapioca was the treatment of tapioca:total beans ratio of 1:2. The physicochemical and organoleptic characteristics of the best treatment (tapioca:total beans ratio of 1:2) had a water content of 2.81%, protein content of 15.24%, acid insoluble ash content of 0.009%, free fatty acids of 2.50%, crispness of 36.78. The best soybean-mung bean tempeh chips with the addition of tapioca have descriptive sensory characteristics, namely brownish color, typical tempeh taste, slightly unpleasant aroma, crunchy texture and overall preference.
Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi; Mardiana Putri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): 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.2020.7.2.80

Abstract

This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).
Pemanfaatan Tepung Cangkang Kerang Simping (Amusium pleuronectes) sebagai Pensubstitusi Tepung Terigu dalam Pembuatan Mantau Neli Muflihah; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/5hpv6m74

Abstract

Bread is a food made from wheat flour and water that is fermented with yeast. In Indonesia, bread has been varied in shape, taste, color, and variety, one of which is mantau. Mantau is rich in nutrients, including protein, carbohydrates and fat, but the calcium content of mantau is still low. Utilization of scallop shell waste in the form of flour as a natural source of calcium in making mantau. This study aimed to obtain the concentration of wheat flour substitution with scallop shell flour needed to produce mantau with the best physicochemical and sensory characteristics. This study used a one-factor Randomized Group Design (RAK), namely scallop shell flour consisting of six levels, namely 0%, 5%, 10%, 15%, 20%, 25% of total flour. The results showed that 5% concentration produced the best sensory characteristics, namely color 3.20 (white), aroma 1.83 (not fishy), texture 3.53 (soft), taste 2.57 (slightly sweet) and overall liking 3.60 (like), and the best physicochemical characteristics with a moisture content value of 31.31% and expandability of 111.41%.
EFFECT OF RATIO OF YELLOW WATERMELON FLESH (CITRULLUS VULGARIS S.) AND SECANG WOOD EXTRACT (CAESALPINIA SAPPAN L.) ON THE QUALITY OF WATERMELON ALBEDO SHEET JAM Syarifah Nabila; Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2140

Abstract

Sheet jam is a semi-solid jam that is modified into a sheet shape according to the surface of the bread with an elastic and compact texture, one of which can be made from yellow watermelon albedo. Watermelon albedo, which is usually discarded, contains pectin which functions to form a gel. Sappan wood (Caesalpinia sappan L.) is used as a natural dye, producing yellow at acidic pH and red at neutral pH. Watermelon flesh can provide a natural fruit flavor (taste). This study aims to obtain the ratio of yellow watermelon flesh to sappan wood extract which has the best physicochemical and sensory characteristics of sheet jam. Randomized Block Design (RBD) with one factor, namely five ratios of watermelon flesh and sappan wood extract, 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%, each repeated five times. The best results were obtained at the ratio of watermelon flesh: sappanwood extract 75%:25% with a water content of 11.87%, reducing sugar 42.96%, color L* 40.07, a* 4.03, b* 4.10, total acid 1.66%, and sensory taste sweet, chewy texture, yellow watermelon aroma, yellow color and overall preference more. The presence of sappanwood extract can reduce the use of fruit flesh.
ANTIDIABETES ACTIVITY AND SENSORY OF TAPAK DARA LEAF TEA (Catharanthus roseus L.) IN VARIOUS TYPES OF SWEETENERS Gian Melinda Saputri; Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi
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.
Co-Authors Agus Setiyono Agustina, Mulya Aju Tjatur Nugroho Krisnaningsih Aklisa, Seskia Amalia Nur Aktavia, Risti Ananda, Dzikri Maizan Anggraeni, Wanda Putri Apriani, Sri Devi Aprillia, Nelvy Regina Dwi Arif Hidayatullah Aruntari Junimdiyan Aurelia, Michelle Putri Billhaq, Sabila Meirizqina Boangmanalu, Tania Roitona Brigita Ratna Harsanti brigitta ersa pancarwani Candra Wasis Agun CHANDRA, DEFRI ORCHIO Dewi, Yohana Kusuma Dharmawan, Hanief Dharmawan 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 Fitriani, Wini Dwi Gian Melinda Saputri Hadiani, Dimas Pratidina Puriastuti Hasbullah Hasbullah Hasbullah Ifwarisan Defri Komariyati Komariyati Komariyati Komariyati Kurniawan, Mikhael Ricky Leondro, Henny Lestari, Yessi Lucky Hartanti Lucky Hartanti Lucky Hartanti, Lucky Maherawati Maherawati, Maherawati Mardiana Putri Maria Ulfa Marina, Aristawipana Marito, Yohanes Mastira, Susi Musa Alfius Nabilah, Uray Ulfah Nancy Dewi Yuliana Neli Muflihah Nopita Sari Nopita Sari Nur Endah Saputri Nurhasanah Nurhasanah Nurmainah Nurmainah Oktaviani, Sulha Rahmi Palupi, Nurheni Sri Peruwany, Gabriela Plaviana Emelda Prihandini, Peni Wahyu purwayanti, sulvi Putri, Audy Fadzilla PUTRI, MARDIANA Rudin, Iswandi Sapta Sahid, Emif Rezqia Sakapani, Patricia Dayu Salsabhilla, Keisya Aura Saputri, Gian Melinda Saputri, Nur Endah Sari, Diah Puspita Sari, Sandytia Permata Satrijo Saloko Situmorang, Ruth Karen Vania SKD, Yohana Sri Widowati Stephanie, Akuilla Suko Priyono Suko Priyono Surya Abi Alfariz Syafitri, Dhea Syarifah Nabila Taneasy, Ian Tanjung, Safrina Arsi Sekar Th. Candra Wasis Agung Sutignya Tri Rahayuni Utami, Dwi Vonny Fabiola Warong, Sepiana Debora Widadi Padmarsari Soetignya Widoyo, Nurman Alif Yohana S. Kusuma Dewi Yohana S.K. Dewi Yohana Sutiknyawati Kusuma Dewi Yohana Sutiknyawati Kusuma Dewi Yohanes Marito Yuli Arif Tribudi Zukhruf, Syaqinah Az