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All Journal Jurnal Sains dan Teknologi Pangan Darussalam Nutrition Journal Jurnal Kesehatan Komunitas Amerta Nutrition Jurnal Ipteks Terapan Jurnal Ilmiah Inovasi Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Unri Conference Series: Community Engagement Serambi Journal of Agricultural Technology Jurnal Abmas Negeri (JAGRI) pendidikan, science, teknologi, dan ekonomi Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat
Iza Ayu Saufani
Program Studi Gizi, Universitas Mohammad Natsir Bukittinggi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Amerta Nutrition

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Identifikasi Profil Sensori Ideal Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.): Ideal Sensory Profile Identification of Fermented Drinks Based on Pineapple Peel (Ananas comosus L.) Pratiwi, Caca; Saufani, Iza Ayu; Nurfaziah, Latifah Rahman
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.344-352

Abstract

Background: The inedible parts of pineapple account for 40% of its weight, including the peel, which can be utilized through fermentation into a beverage known as tepache. This probiotic drink holds significant potential for industrial development in Indonesia. However, there is limited information regarding the sensory profiles and consumer preferences specific to the Indonesian market. Objectives: This study aimed to analyze the ideal sensory profile of fermented beverages made from pineapple peel. Methods: This experimental study consisted of three stages: product formulation, sensory evaluation using the ideal profile method, and sensory evaluation using Quantitative Descriptive Analysis (QDA). A completely randomized design (CRD) with a single-factor approach was used, involving three treatments: sample A (500 g pineapple peel and 500 g palm sugar), sample B (500 g pineapple peel and 600 g palm sugar), and sample C (500 g pineapple peel and 700 g palm sugar). Each treatment was replicated twice. Data on sensory profiles were processed using Microsoft Excel. Results: The sensory profile of product code A most closely resembled the ideal profile, particularly with the peely attribute. The attributes requiring a decrease in intensity for product code A were rich, citric, bitter, astringent, and acidic. Conversely, the attributes needing an increase were light, sparkle, sweet, and fresh Conclusions: Consumer perceptions indicate that the product with sensory characteristics closest to the ideal profile is product code A.
Aktivitas Antioksidan Nanopartikel dari Ekstrak Daun Sembung (Blumea balsamifera L.): Antioxidant Activity of Nanoparticle Modified from Sembung Leaf (Blumea balsamifera L.) Extract Saufani, Iza Ayu; Rahmi, Azimatur; Afriani, Tika; Zikirzi, Widi Urdatullah
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.362-371

Abstract

Background: Dietary antioxidants are essential to prevent free radical-induced cell damage and maintain the body’s physiological functions. Sembung leaves are rich in polyphenols, which are known to have substantial antioxidant activities. The antioxidant efficacy of Sembung leaves can be enhanced by nanoparticle size. Objectives: To examine the enhancement of antioxidant activity of Sembung leaf (Blumea balsamifera L.) extract modified into nanoparticles. Methods: The extract used was an ethyl acetate fraction extract. The fresh leaves of Sembung ware macerated in 96% ethanol for 24 hours. Ethanol, n-hexan, and ethyl acetate solvents were used to fractionate the ethanolic extract. The extract of the ethyl acetate fraction was modified into nanoparticles through the ionic gelation method. The nanoparticles comprised three formulations, F1 (0.25% chitosan and 10 ml NaTPP solution), F2 (0.50% chitosan and 20 ml NaTPP solution), and F3 (0.75% chitosan and 30 ml NaTPP solution). The antioxidant activity was assessed by lipid peroxidation using ferric thiocyanate (FTC) followed by the thiobarbiturat (TBA) method. A Spectrophotometer UV-Vis was used to analyse the % inhibition values of the samples. Results: The antioxidant activity assay on the sample of ethyl acetate fraction using the FTC method showed 31.25% inhibition, and using the TBA method indicated 17.34% inhibition. Meanwhile, the % inhibition was 23.77% and 40.43% in the nanoparticle sample with the FTC and TBA methods, respectively. Conclusions: This study revealed that nanoparticles of Sembung leaves  can increase antioxidant activities. These findings offer potential applications in the development of existing antioxidant products.
Karakteristik Fisikokimia, Mikrobiologi dan Sensori Yogurt Susu Kambing (Capra aegagrus hircus) diperkaya Sari Kacang Hijau (Vigna radiata): Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment Firmansyah, Hardi; Rosmiati, Risti; Saufani, Iza Ayu; Hanifa, Zulfa Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.266-277

Abstract

Background: Goat milk offers more superior health benefits than cow milk, while mung beans possess high nutrient contents and promote probiotic growth. Enhancing goat milk yogurt with mung bean extract through fermentation can improve product quality and consumer acceptance by mitigating the off-flavors. Objectives: To determine the physicochemical, microbiological, and sensory characteristics of goat milk yogurt with mung bean extract enrichment. Methods: A Completely Randomized Design (CRD) was employed with four different formulation ratios of goat milk and mung bean extract at 100%:0%, 85%:15%, 70%:30%, and 55%:45%. Physicochemical properties, such as pH, acidity, ash, total solids, protein, fat, and total sugar were analyzed. on the total amount of lactic acid bacteria (LAB) was counted as microbiological analysis component. Sensory evaluations were conducted using hedonic and hedonic quality tests. All parameters were analyzed using a one-way ANOVA, and the best formulation ratio was determined using the De Garmo method. Results: pH of the product was 3.96 to 4.12, as acidity increased along with a higher mung bean extract. Ash, protein, fat, and total solids content varied moderately across samples, influencing the nutritional profiles of the yogurt. The amount of LAB peaked at 8.95 Log CFU/ml in the 85%:15% formulation ratio. Sensory evaluations showed the highest score of texture and overall assessments in the 85%:15% formulation ratio by achieving optimal tanginess, sweetness, and texture balance. Conclusions: Enriching goat milk yogurt with mung bean extract can significantly influence the physicochemical, microbiological, and sensory characteristics. The formulation of 85% goat milk and 15% mung bean extract provides the more enhanced nutritional value, probiotic potential, and consumer acceptance.
Korelasi Atribut Sensori dan Emotional Sensory Mapping Produk Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.): Correlation between Sensory Attributes and Emotional Sensory Mapping in Fermented Pineapple (Ananas comosus L.) Peels Beverage Pratiwi, Caca; Saufani, Iza Ayu; Nurfaziah, Latifah Rahman
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.242-250

Abstract

Background: The commercial development of tepache beverages requires systematic mapping of sensory attributes, such as the Check-All-That-Apply (CATA) method, to ensure alignment with consumer perceptions. However, integration of emotional responses during sensory evaluation remains relatively underexplored. Emotional profiling offers complementary insights alongside conventional sensory acceptance data, offering a more holistic understanding of consumer responses to the product. Objectives: This study aimed to identify the sensory profile of tepache beverages using the CATA method and to determine emotional profiling through the Emotional Sensory Mapping (ESM). Methods: This study was conducted in two stages: Sample preparation and sensory testing. The materials used included three formulations of tepache beverage (A, B, C), mineral water, and crackers. The tools utilized were stationery, questionnaires, cups, and the XLSTAT 2020 software. Results: Correspondence Analysis showed that product A is closely correlated with acidity, product code B with citrate, and product code C with sparkle. Emotional profiling in Cochran’s Q test revealed significant difference at 5% level, with relaxing, energy, plain, and satisfied influencing consumer perceptions. Conclusions The correlation between the mouthfeel sensory attributes and preference for the tepache beverage samples was found in sweetness and richness, while the sensory attributes at swallow were lightness and richness. Emotional profile mapping indicates that consumers prefer relaxing emotional response observed in product C.
Co-Authors Afriani, Tika Agustina Agustina Ali Djamhuri Azimatur Rahmi Dessy Angraini Fimansyah, Wira Firmansyah, Hardi Fransiari, Muhammad Edwin Gusmalini Gusmalini Gusmalini Gusmalini Gusmalini, Gusmalini Hardi Firmansyah Haryana, Nila Reswari Kanaya Yori Damanik Mirnawati Mirnawati Mutia Elida Mutia Elida Mutia Elida Natalina, Sucita Lestari Nurfaziah, Latifah Rahman Pratiwi, Caca Rahmadini, Fathia Risti Rosmiati Syahrial, Syahrial Umul Aiman Wina Dyah Puspita Sari, Wina Dyah Zikirzi, Widi Urdatullah Zulfa Nur Hanifa