Article Per Year (5 Year)
p-Index From 2021 - 2026
3.817
P-Index
This Author published in this journals
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) 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

Published : 56 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 56 Documents
Search

 2   3   4   5   6 
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..
Pengaruh Konsentrasi Jahe dan Lama Infusing terhadap Karakteristik Fisik, Kimia, dan Sensori Honey Citron Tea: The Effect of Ginger Concentration and Infusion Time on the Physical, Chemical, and Sensory Characteristics of Functional Honey Citron Tea Lisa Fitri Rahayu; Erni Sofia Murtini
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
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.
Application of Edible Coating Based on Jackfruit Seed Flour and Alginate on The Quality of Tomato Fruits Alif Eva Mili Ani; Ahmad Zaki Mubarok; Erni Sofia Murtini
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.
DEVELOPMENT OF RICH PROTEIN SOURCE BREAKFAST FLAKES FROM MOCAF, ISOLATE PROTEIN AND COCONUT FLOUR USING SLIM AND LIGHT BAKING METHOD Ramadanti, Herdwilia; Erni Sofia Murtini; Elok Waziiroh
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.8

Abstract

Demand for convenient and nutritious breakfast products continues to rise, yet commercial flakes are typically wheat-based and relatively low in protein. Meanwhile, previous efforts to develop non-wheat flakes have faced limitations in nutritional quality and functional properties such as solubility, water absorption, and texture. Therefore, this study aimed to develop rich-protein-source flakes based on local ingredients through formulation and process optimization. Mocaf was selected as a gluten-free carbohydrate source with good digestibility; soy protein isolate was used to increase protein content and amino acid quality; and coconut flour was added as a dietary fiber source and to improve functional characteristics. However, the combination of these three ingredients has the potential to affect the product’s physicochemical properties, thus requiring optimization. This study employed the D-optimal mixture design method to evaluate the effect of formulation on protein content, Water Solubility Index (WSI), Water Absorption Index (WAI), and viscosity as primary quality parameters. The flake production process was carried out using the “slim and light” baking method at 125°C for 3 minutes to assess the effect of heat treatment on product characteristics. The results showed that formulation and process had a significant effect on flake quality, particularly on solubility, rehydration capacity, and texture. Physicochemical analysis revealed differences among the formulations. Protein content ranged from P1 (7.5%) to P4 (13.7%); formulations P3 (12.5%) and P4 (13.7%) met the criteria as a protein source (≥12g/100g). Evaluation of functional properties revealed that WAI ranged from 2.9 to 3.8 g/g; WSI ranged from 25.1% to 32.3%; Viscosity ranged from 2.1 to 3.8 cP. All formulations met the SNI 01-4270-1996 standard for milk cereals. This study successfully developed breakfast flakes from local ingredients as a protein source.
Co-Authors . Harijono . Qomarudin Adhamatika, Adhima AGUSTIN KRISNA WARDANI Ahmad Dhiaul Khuluq Ahmad Subagio Ahmad Zaki Mubarok Aji Sutrisno Alif Eva Mili Ani Aly Akbar Anang Lastriyanto Anastasia Intan Kurniasari, Anastasia Intan Andina Kristy Novitasari 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 Geyka Ken Sadewa Harianto Harianto Harianto Harianto Heri Purwoto Heri Purwoto Hesti Ramdayani Irawan Setya Wardhana Irsyad Ramadhan Ismawanti , Ratih Dwi Istiqomaturrosyidah Istiqomaturrosyidah Jaya Mahar Maligan Joni Kusnadi Juwita Ratna Dewi 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 Ramadanti, Herdwilia Ratih Dwi Ismawanti Ratih Dwi Ismawanti Ratih Kusumawardani Riyadlul Akbar Riyadlul Akbar H. ANR Rizky Ayu Diella Calista Sabilla, Nurrahmah Fitra Sarah Sri Damayanti Sho'irotul Hukmah SIMON BAMBANG WIDJANARKO Siti Narsito Wulan 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