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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Pro Food Industria: Jurnal Teknologi dan Manajemen Agroindustri Majalah Ilmiah Pengkajian Industri Food Science and Technology Journal (Foodscitech) Asian Journal of Agriculture Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Food Engineering Jurnal Teknologi dan Mutu Pangan Journal of Food Safety and Processing Technology
Erni Sofia Murtini
Universitas Brawijaya
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Transportation Other

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Evaluating Sensory Quality of Instant Noodles Colored with Carbonized Black Glutinous Rice Straw Rahayu, Lisa Fitri; Murtini, Erni Sofia
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.740

Abstract

This study investigated the sensory impact of incorporating a liquid black colourant derived from black glutinous rice straw carbon into instant noodles. The colourant was formulated by dispersing fine carbon in fructose syrup and processed through sonication to enhance stability, then added to noodle dough at concentrations ranging from 0% to 6%. A sensory evaluation was conducted with 25 untrained panellists, who assessed colour, aroma, taste, texture, and overall acceptability using a nine-point hedonic scale. Results showed that the 4% concentration achieved the highest sensory scores, offering an appealing colour, a pleasant aroma, a good taste, and a consistent texture. Higher concentrations reduced acceptability due to off-flavor and aroma. These findings support the use of carbonised rice straw as a sustainable, natural colourant in instant noodle production. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Tempeh, a local plant-based ingredient, and its application in gluten-free noodles with potential as a VO₂Max booster : A review Yudhistira, Razzan Aldrich; Waziiroh, Elok; Tridtitanakiat, Pavalee Chompoorat; Murtini, Erni Sofia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.10

Abstract

The growing global demand for gluten-free products has positioned them as one of the most rapidly expanding trends in the food industry. Originally developed for individuals with celiac disease, gluten-free products have evolved into a wider market segment with significant development potential. In Indonesia, noodles represent an ideal medium for developing gluten-free food innovations due to their popularity and the availability of local raw materials. However, gluten-free noodles often face challenges related to poor texture and unbalanced nutritional composition, primarily due to the absence of gluten, which impairs dough elasticity and structural integrity. Beyond addressing these issues, gluten-free noodles can be further innovated as functional foods capable of enhancing VO₂Max. Emerging evidence suggests that the consumption of foods rich in the arginine amino acid, polyphenol and dietary nitrates can theoretically increase oxygen uptake, thereby enabling individuals to perform physical activities at elevated intensities and for extended durations without fatigue. Arginine and polyphenol is notably abundant in tempeh, a traditional Indonesian fermented soybean product, while nitrates are prevalent in leafy green vegetables such as spinach. By strategically selecting and combining raw materials with proven efficacy in improving gluten-free noodle quality, it is possible to develop products exhibiting favorable physicochemical and functional characteristics. In particular, the enrichment of arginine, polyphenol and nitrate contents holds promise due to their roles in nitric oxide synthesis and consequent enhancement of VO₂Max. The findings are expected to contribute to the advancement of nutritious and functional gluten free noodle products utilizing tempeh, a locally sourced Indonesian ingredients. This review not only advances gluten-free product innovation but also contributes to functional food development targeting improved physical performance.
Validasi Metode Gas Chromatography Mass Spectrometry (GC-MS) Untuk Penentuan kadar Nikotin Pada Rokok X Luluk Mahluhah; Erni Sofia Murtini; Widya Kartika Sari; Sho'irotul Hukmah
Journal of Food Safety and Processing Technology (JFSPT) Vol. 3 No. 2 (2026): APRIL 2026
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v3i2.10855

Abstract

Nikotin merupakan senyawa alkaloid utama dalam tembakau yang bersifat adiktif dan berpengaruh terhadap karakteristik sensori rokok. Penentuan kadar nikotin secara akurat diperlukan untuk mengontrol kualitas dan keamanan produk tembakau. Penelitian ini bertujuan untuk melakukan validasi metode Gas Chromatography–Mass Spectrometry (GC–MS) dalam penetapan kadar nikotin pada produk tembakau rokok x. Sampel tembakau dikeringkan, digiling halus, kemudian diekstraksi menggunakan metanol dengan bantuan sonikasi selama 15 menit. Filtrat hasil ekstraksi disaring menggunakan membran 0,22 µm dan dianalisis menggunakan GC–MS dengan kolom SH-5MS (30 m × 0,25 mm × 0,25 µm). Suhu oven diatur bertahap dari 50°C hingga 280°C dengan gas pembawa helium bertekanan 1 mL/menit. Hasil validasi menunjukkan linearitas yang sangat baik pada rentang 1–60 ppm dengan koefisien korelasi (r) sebesar 0,9979. Nilai akurasi %recovery rata-rata 100,16 %, sementara presisi RSD 0,30 % kurang dari 2%. Batas deteksi (LOD) dan batas kuantitasi (LOQ) diperoleh masing-masing sebesar 2,5 g/g dan 7,8 g/g. Identifikasi spektrum massa menunjukkan nilai Similarity Index (SI) sebesar 96% terhadap pustaka referensi NIST, mengonfirmasi keberadaan nikotin secara spesifik. Berdasarkan hasil tersebut, metode GC–MS ini dinyatakan valid, sensitif, akurat, dan presisi, sehingga layak diterapkan untuk analisis kuantitatif nikotin dalam produk tembakau komersial seperti rokok x..
Supply chain analysis of agricultural and plantation commodities in North Maluku, Indonesia AJAM, M. RIDHA; RASULU, HAMIDIN; ASHARI, REYNA; TRIDTITANAKIAT, PAVALEE CHOMPOORAT; MURTINI, ERNI SOFIA; JABID, ABDULLAH W.; KAMALUDDIN, ABDUL KADIR; NURJANNAH, SITI; FATMAWATI, MILA; ROZAKI, ZUHUD; ABDULLAH, HAYUN
Asian Journal of Agriculture Vol. 10 No. 1 (2026)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/asianjagric/g100122

Abstract

Abstract. Ajam MR, Rasulu H, Ashari R, Tridtitanakiat PC, Murtini ES, Jabid AW, Kamaluddin AK, Nurjannah S, Fatmawati M, Rozaki Z, Abdullah H. 2026. Supply chain analysis of agricultural and plantation commodities in North Maluku, Indonesia. Asian J Agric 10 (1): g100122. https://doi.org/10.13057/asianjagric/g100122. North Maluku is an archipelagic province in eastern Indonesia where agricultural and plantation supply chains are shaped by dispersed geography and reliance on maritime transport. This study applied a qualitative approach, combining in-depth interviews and field observation. Thirty informants were purposively selected, consisting of 15 farmers, 5 intermediaries, and 10 local traders engaged in agricultural distribution. The research examined supply chain structures, transport modes, and logistical constraints across seven major islands-Hiri, Halmahera, Bacan, Obi, Morotai, Sula, and Taliabu. The results identified five distinct supply chain typologies. Types 1-3 are associated with local vegetable distribution and short intra-island flows from farmers to end consumers, local retailers, or collectors. Type 4 reflects inter-island trade networks, commonly used for locally abundant fruits and for imported products such as carrots, potatoes, and garlic. Type 5 is for the plantation crops, such as nutmeg, cloves, and coconuts, which are largely export-oriented and involve the longest chain with multiple intermediaries. Across all types, profitability is strongly influenced by transport costs and weather-dependent marine disruptions, affecting both the availability and price stability of agricultural products as essential commodities. To enhance food security and reduce dependency on external sources, there is a need to strengthen local agricultural production through crop diversification, infrastructure development, and targeted farmer support initiatives. The results provide insights into how archipelagic geography shapes agricultural supply chains and point to strategies for building more resilient and equitable food systems.
Aplikasi Edible Coating Berbasis Tepung Biji Nangka dan Alginat Terhadap Kualitas Buah Tomat Ani, Alif Eva Mili; Mubarok, Ahmad Zaki; Murtini, Erni Sofia
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.72260

Abstract

Enhancing post-harvest handling is crucial to boost productivity, preserve product quality, and enhance the competitiveness of food commodities. One effective approach to maintain product quality is by using edible coating, and in this case, alginate-based edible coating has been employed. The alginate-based edible coating exhibits a deficiency in terms of its inadequate mechanical properties. The addition of starch could improve the mechanical properties of alginate-based edible coating. Jackfruit seed starch has the potential to valorize as a cost-effective source of starch. Jackfruit seed flour has unique starch characteristics related to acid resistance, thermal properties, and mechanical properties when compared with starch from other sources. This study aims to optimize the concentration of alginate and jackfruit seed flour in the preparation of tomato edible coating using Response Surface Methodology (RSM). The effect of alginate concentration (1-2% b/v) and jackfruit seed flour concentration (1-2% b/v) on mass loss (%) and color difference (ΔE) were investigated. The optimum condition was obtained at an alginate concentration of 1.5% b/v and jackfruit seed flour concentration of 1.0% b/v with the resulting tomato quality value of mass loss of 5.43% and color difference (ΔE) of 0.70.
Pengaruh Konsentrasi Jahe dan Lama Infusing terhadap Karakteristik Fisik, Kimia, dan Sensori Honey Citron Tea Lisa Fitri Rahayu; Erni Sofia Murtini
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6312

Abstract

Honey citron tea is a honey-based functional beverage with the potential to support the diversification of honey products in Indonesia. This study aims to analyze the effects of adding ginger (Zingiber officinale) and varying infusion times on the sensory, physical, and chemical characteristics of honey citron tea. The research method used was a two-factor completely randomized design (CRD), with ginger concentration (10%, 15%, 20% w/w) and infusion time (1 and 7 days) as the factors. Sensory data were analyzed using ANOVA, followed by the BNT or DMRT test at a 5% significance level. The results showed that the combination of 15% ginger and a 1-day infusion time was the best treatment based on panelists’ acceptance ratings. The best product-the concentrated honey citron tea sample-had antioxidant activity (IC50) of 930.90 ppm, vitamin C of 0.38 mg/100 g, total sugar of 43.19%, pH of 4.46, moisture content of 35.47%, total soluble solids of 65.33 oBrix, and viscosity of 4436 cPs. In conclusion, ginger concentration and infusion time had a significant effect on all sensory parameters, except for the color of the honey citron tea. These findings have the potential to support the development of honey-based functional beverages utilizing local food ingredients.
Co-Authors . Harijono . Qomarudin Adhamatika, Adhima AGUSTIN KRISNA WARDANI Ahmad Dhiaul Khuluq Ahmad Subagio Ahmad Zaki Mubarok, Ahmad Zaki Ajam, M. Ridha Aji Sutrisno Aly Akbar Anang Lastriyanto Anastasia Intan Kurniasari, Anastasia Intan Andina Kristy Novitasari Ani, Alif Eva Mili Anisa Leksono Arfat Gati Radite Az Zahra Nur An Shilbi Benediktus Hendra Perkasa Dewanti, Ratna Ayu Djafar , M. Jusuf Elok Waziiroh Ericha Nurvia Alami erika arisetiana dewi, erika arisetiana Faradilla Ramadhani Fatmawati, Mila Geyka Ken Sadewa Hamidin Rasulu Harianto Harianto Harianto Harianto Hayun Abdullah Heri Purwoto Heri Purwoto Hesti Ramdayani Irawan Setya Wardhana Irsyad Ramadhan Ismawanti , Ratih Dwi Istiqomaturrosyidah Istiqomaturrosyidah Jabid, Abdullah W. Jaya Mahar Maligan Joni Kusnadi Juwita Ratna Dewi Kamaluddin, Abdul Kadir Kasih, Geugeut Zahra KIKI FIBRIANTO kusnadi, joni kusnadi kusnadi, joni kusnadi Laila Yum Wahibah Lisa Fitri Rahayu Luluk Mahluhah M. Iqbal Prawira-Atmaja M. Jusuf Djafar Marningsih Doko Patty Muhammad Fitri Aji Nugroho Nadia Nareswari Nanda Triachdiani Nur Oktavia Suci Lestari Pratidina Andayani Purwoto , Heri Putri , Widya Dwi Rukmi Putri, Destiana Adinda Rahayu, Lisa Fitri Rakhmadina, Casilda Aulia Ratih Dwi Ismawanti Ratih Dwi Ismawanti Ratih Kusumawardani Reyna Ashari Riyadlul Akbar Riyadlul Akbar H. ANR Rizky Ayu Diella Calista Rozaki, Zuhud Sabilla, Nurrahmah Fitra Sarah Sri Damayanti Sho'irotul Hukmah SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Siti Nurjannah Sri Hastuti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sulthon Fathoni Sutrisno Adi Prayitno Syarifa Ramadhani Nurbaya Teti Estiasih Tiara, Eta Imeida Tri Susanto Tridtitanakiat, Pavalee Chompoorat Trifany, Lintang Ayu Nisa Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Widya Kartika Sari Wulandari, Eka Shinta Yudhistira, Razzan Aldrich Yunindya, Rizka Prima