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Huda Oktafa
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PERANCANGAN PENGUJIAN PREFERENCE TEST, UJI HEDONIK DAN MUTU HEDONIK MENGGUNAKAN ALGORITMA RADIAL BASIS FUNCTION NETWORK M. Rizal Permadi; Huda Oktafa; Khafidurrohman Agustianto
SINTECH (Science and Information Technology) Journal Vol. 2 No. 2 (2019): SINTECH Journal Edition October 2019
Publisher : LPPM STMIK STIKOM Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31598/sintechjournal.v2i2.282

Abstract

Wheat Bread producers are required to produce quality products and are liked by consumers. Increasing the quality of bread will certainly have an impact on sales to be generated. One of the efforts in improving the quality is by doing Hedonic test and Hedonic Quality test. This study aims to develop a system capable of providing an assessment of new products to be released on the market. Hedonic quality is used as a variable for assessing bread products with 4 variables, which include flavor, taste, appearance, and texture. While the hedonic test using six classes is very very like, very like, like, rather like, and do not like, then this result will be used as a class of Knowledge Based (KB). This research uses Radial Basis Function Network (RBFN) algorithm, yielding 98,8% accuracy with 10 fold testing technique. The final goal of the development of this system will create a system capable of providing an assessment of a wheat bread product.
Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration Huda Oktafa; Agus Hadi Prayitno; Hatmiyarni Tri Handayani
Jurnal Ilmu Ternak dan Veteriner Vol 28, No 1 (2023): March 2023
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v28i1.3092

Abstract

Super-native chickens result from crosses between male native chickens and laying hens.  The diversification of processed products from super-native chicken can be developed into ready-to-cook products by marinating them with local herbs and spices.  This research was conducted on the effect of marination concentrations of different local herbs and spices on the hedonic quality of super-native chicken breast.  The research material consisted of super-native chicken breast, chili powder, sugar, salt, pepper, garlic, cinnamon, palm oil, lime juice, monosodium glutamate, and ginger.  The treatment levels of marination concentration were 10, 20, and 30% of the weight of the meat.  Physical quality parameters tested were color, pH value, moisture, cooking loss, water-holding capacity, yield, and hardness.  Each treatment consisted of 3 replications.  In addition, sensory quality was tested by a hedonic quality test by 40 untrained panelists.  The hedonic quality parameters tested were color, flavor, taste, texture, tenderness, and juiciness.  The data from the physical quality test were analyzed by analysis of variance.  The hedonic quality test results were analyzed by non-parametric analysis through the Kruskal-Wallis hedonic test.  If there was a significant difference (P0.05), the test was continued with Duncan's New Multiple Range Test.  The results showed that the concentration level of different local herbs and spices marination could affect the physical quality (redness, pH value, and moisture) and sensory (color and texture) of super-native chicken breast.  The marination concentration of local herbs and spices at 20% level was the best treatment based on hedonic quality with a smooth meat texture and a score of 3.98.
Kajian Pembuatan Cake Subtitusi Tepung Ampas Tahu Sebagai Alternatif Makanan Selingan Tinggi Serat Apriliana Fajariyanti; Huda Oktafa
HARENA : Jurnal Gizi Vol 3 No 1 (2022): HARENA: Jurnal Gizi (Desember 2022)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v3i1.3081

Abstract

Penyakit degeneratif merupakan penyakit tidak menular yang berlangsung kronis seperti penyakit jantung, hipertensi, diabetes, obesitas dan lainnya. Menurut data Riskesdas 2018 prevalensi penyakit degeneratif meningkat di tahun 2018. Salah satu faktor risiko penyebab penyakit degeneratif yaitu rendahnya konsumsi makanan yang mengandung serat. Di Indonesia konsumsi serat masih tergolong sangat rendah ditandai dengan prevalensi nasional kurang konsumsi sayur dan buah pada penduduk umur ≥ 5 tahun sebesar 95,5% (Kemenkes RI, 2018). Penelitian ini bertujuan mengkaji pembuatan cake dengan subtitusi tepung ampas tahu sebagai alternatif makanan selingan tinggi serat. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL), menggunakan 5 perlakuan yaitu P1=10%:90%, P2=20%:80%, P3=30%:70%, P4=40%:60% dan P5=50%:50%. Berdasarkan hasil penelitian kadar serat pangan tertinggi terdapat pada perlakuan P5 yaitu 7,36% sedangkan daya kembang tertinggi terdapat pada perlakuan P1 yaitu 56,75%. Perlakuan terbaik pada penelitian ini adalah perlakuan P2. Hasil uji hedonik perlakuan terbaik pada cake dengan persentase terbesar yaitu rasa 60% suka, warna 44% netral, aroma 52% netral, tekstru 48% netral dan kerapatan pori 54% suka. Hasil uji kimia cake dengan perlakuan terbaik memiliki kadar protein 8,56%, lemak 16,2%, karbohidrat 36,85%, dan serat pangan 3,11%. Berdasarkan peraturan BPOM, kandungan serat pangan pada perlakuan terbaik tidak dapat dikategorikan sebagai produk tinggi serat, melainkan produk sumber serat. Kata kunci: Penyakit Degeneratif, Serat Pangan, Cake
Peningkatan Kemampuan Petani Dalam Pemenuhan Standar Pasar Ekspor Mangga Melalui Penerapan GAP di Kelompok Tani Margi Mulyo Kecamatan Wuluhan Huda Oktafa; Dian Galuh Pratita; Hendra Yufit Riskiawan; Refa Firgiyanto
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1462

Abstract

The Margi Mulyo farmer group is one of the farmer groups in Wuluhan District, Jember Regency. The high potential for mango production in Wuluhan District is the main background for the implementation of service with the aim of increasing the capacity of human resources in cultivating mangoes to produce mangoes that can meet national and export market standards through the implementation of good agricultural practices (GAP). The main problem that occurs at the activity location is that mango cultivation is still not standardized by members of farmer groups so that the mango fruit produced does not fully meet market standards. Mangoes are only marketed in a slash system so farmers cannot get high returns on the fruit sold. So the high interest in mangoes as national fruit consumption is not accompanied by mango production according to market standards. The method used in this activity is the active participatory method, in three main activities, namely counseling, implementation, and mentoring. This activity was carried out from August to September 22024. The results of the service activity included an increase in the knowledge of members of the Margi Mulyo farmer group regarding the application of GAP, an increase in farmers' ability to apply mango flowering induction and the use of certified seeds.
Formulation of Fish Egg Snacks Substituting Tuna (Euthynnus affinis) Protein Concentrate: Sensory, Proximate, and Amino Acid Characteristics Stephani Nesya Renamastika; Firda Agustin; Huda Oktafa; Rusdiarti; Kurniawan Erman Wicaksono
Indonesian Health Issue Vol. 5 No. 1 (2026): FEBRUARY
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/inhis.v5i1.161

Abstract

Background: Tuna is a fish known for its high protein content and is widely consumed by the community. “Fish egg snacks” are popular among people from diverse backgrounds. Purpose: This study was to determine the acceptability, nutritional content, and amino acid profile of “fish egg snack” formulations with tuna protein concentrate substitution. Methods: This study used an experimental design. The subjects used in the organoleptic testing were 25 semi-trained panelists. The stages of this study included the production of tuna protein concentrate and the production of fish egg snack. The analyses conducted included organoleptic analysis, nutritional content analysis, and amino acid profile analysis. The data were analyzed descriptively. Results: F4 was the best formula based on the De Garmo assessment of organoleptic testing and protein content. F4 was found to have a total energy of 496.86 kcal, ash content of 2.35%, moisture content of 2.51%, carbohydrates of 50.97%, and total fat content of 23.26%. In addition, the most abundant amino acid found in F4 was L-glutamic acid. Conclusion: F4 is the best fish egg snack formulation, and L-glutamic acid is the most abundant amino acid found in F4.
Sifat Fisiko-Kimia dan Fungsional Tepung Umbi Talas Belitung Metode Pengukusan dan Fermentasi Oktavia Eka Muthia Bahari; Huda Oktafa; Heri Warsito; Dina Fitriyah
Indonesian Journal of Microbiology Vol. 2 No. 4 (2026): January
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijm.v3i1.5820

Abstract

Talas belitung merupakan umbi yang berpotensi sebagai salah satu sumber alternatif pangan lokal. Pengolahan umbi talas menjadi tepung dapat memperluas pemanfaatannya menjadi berbagai jenis produk olahan pangan. Tujuan penelitian ini yaitu mengetahui karakteristik sifat fisiko-kimia dan fungsional tepung talas. Penelitian menggunakan desain eksperimen sederhana dengan tiga perlakuan berbeda yaitu kontrol (P0), pengukusan 30 menit (P1), dan fermentasi spontan 72 jam (P2). Setiap perlakuan dilakukan pengujian sebanyak 2 kali ulangan untuk melihat perubahan karakteristik fisiko-kimia dan fungsional tepung yang dihasilkan. Hasil penelitian menunjukkan bahwa sifat fisik tepung dengan warna paling cerah (L=78,10) pada perlakuan fermentasi, sedangkan rendemen tertinggi pada kontrol (22,82%) dan densitas tertinggi pada pengukusan (0,48 g/ml). Sifat kimia pada perlakuan fermentasi memiliki beberapa nilai tertinggi dibandingkan perlakuan lain yaitu kadar protein (5,73%), lemak (1,42%), serat pangan total (4,14%), pati resisten (16,10%) dan abu (1,63%). Sedangkan kadar karbohidrat tertinggi pada kontrol (81,80%) dan kadar air terendah pada pengukusan (9,38%). Sifat fungsional pada perlakuan pengukusan memiliki nilai tertinggi dibandingkan perlakuan lain yaitu pada swelling power (360,64%) dan water holding capacity (213,75%), sedangkan nilai water holding capacity tertinggi pada perlakuan fermentasi (105,45%).  Perbedaan metode penepungan akan mempengaruhi karakteristik fisiko-kimia dan fungsional tepung yang dihasilkan. Perlakuan fermentasi spontan memiliki lebih banyak keunggulan dibandingkan perlakuan lain terutama pada sifat fisik dan kimia.
Co-Authors Agus Hadi Prayitno Apriliana Fajariyanti Dina Fitriyah Firda Agustin Hatmiyarni Tri Handayani Hendra Yufit Riskiawan Heri Warsito Khafidurrohman Agustianto Kurniawan Erman Wicaksono M. Rizal Permadi Oktavia Eka Muthia Bahari Pratita, Dian Galuh Refa Firgiyanto Rusdiarti Stephani Nesya Renamastika