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All Journal Jakadimas Journal of Innovation in Applied Natural Science
Ulfah Anis
Universitas Bengkulu
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics

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Replacing Fat with Soy Milk and Lecithin: Impact on the Quality of Steamed Sponge Cake Larasita Aulia Putri; Lukman Hidayat; Ulfah Anis; Md Zahidul Islam; Mohammad Qais Rezvani; Kugbere Emumejaye
Journal of Innovation in Applied Natural Science Vol. 1 No. 1 (2025): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v1i1.55

Abstract

Background of study: Steamed sponge cake is a type of cake that uses eggs as the primary raw material for foam formation, emulsification, and coagulation. Soybean flour, a plant-based protein source, has the potential to replace the functional roles of eggs in steamed sponge preparation. The addition of an emulsifier is also required to maintain the final product quality.Aims and scope of paper: This study aimed to analyze the effects of soy milk substitution, lecithin addition, and their interaction on the physical, chemical, and organoleptic characteristics of steamed sponge cake.Methods: The experiment was conducted using a factorial Completely Randomized Design with two factors: the egg-to-soy milk ratio (100:0, 75:25, and 50:50) and the level of soy lecithin addition (2% and 4%). Data were analyzed using two-way ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) to determine significant differences among treatments.Result: Soy milk significantly affected moisture content, volume, hardness, cohesiveness, springiness, chewiness, gumminess, resilience, protein content, and fat content. Lecithin addition significantly affected moisture content, volume, specific volume, hardness, springiness, chewiness, gumminess, resilience, and protein content. The interaction between soy milk substitution and lecithin addition significantly influenced specific volume, hardness, springiness, gumminess, and resilience.Conclusion: Soy milk substitution and lecithin addition, individually and in combination, significantly influenced multiple physical and chemical properties of steamed sponge cake. These findings demonstrate the potential for partial replacement of eggs with soy milk, combined with soy lecithin, to produce high-quality steamed sponge cake with possible cost benefits.
Chemical Characteristics of Bay Tat Traditional Cake at Various Levels of Foxtile Millet (Setaria italica) Flour Substitution Marietha Kristiani Br. Sinurat; Sri Wulandari; Laili Susanti; Ulfah Anis
Journal of Innovation in Applied Natural Science Vol. 2 No. 2 (2026): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v2i2.227

Abstract

Background:  Foxtail millet (Setaria italica) has great potential as a substitute for wheat flour due to its favorable nutritional composition and functional properties that support the processing of various food products. The utilization of foxtail millet flour in food products is important to promote food diversification, increase the added value of local commodities, and reduce dependence on imported wheat flour. One potential application of foxtail millet flour is as a partial substitute for wheat flour in a traditional cake known as Bay Tat. However, the effect of the percentage of foxtail millet flour substitution on the chemical quality of *bay tat* cake is not yet known. Aims: This study aimed to determine the effect of different proportions of wheat flour and millet flour on the chemical quality of traditional Bay Tat cake. Methods: The study employed a Completely Randomized Design (CRD) with a single factor, namely the combination of wheat flour and foxtail millet flour in five treatments: 100% wheat flour and wheat flour substituted with 20%, 30%, 40%, and 50% foxtail millet flour. The observed parameters included moisture content, carbohydrate content, protein content, and dietary fiber content. The data were analyzed statistically using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) for parameters showing significant effects. Result: The results showed that the substitution of wheat flour with foxtail millet flour significantly affected the chemical quality of traditional Bay Tat cake. Increasing the proportion of foxtail millet flour decreased moisture content (23.12%–16.57%) and carbohydrate content (43.24%–37.97%), while protein content increased (7.88%–14.88%) and crude fiber content increased (0.61%–2.56%). Conclusion: Millet flour has the potential to be used as a substitute for wheat flour in making Bay Tat to increase protein and fiber content and support food diversification based on local commodities.
Product Diversification of Herbal Coffee Sachets Based on Local Coffee and Spices in Bandung Jaya Village, Kepahiang Regency, Bengkuluegency, Bengkulu Sri Wulandari; Ulfah Anis; Vicka Andini; Tessa Zulenia Fitri
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 4 No. 1 (2026): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/se1kb572

Abstract

Kepahiang Regency is one of the main Robusta coffee production centers in Bengkulu Province, rich in potential local spice resources such as ginger, lemongrass, and cinnamon. However, the Kaba Indah Lestari Women Farmers Group (KWT) in Bandung Jaya Village still faces challenges regarding limited technical knowledge and skills in technology-based coffee processing diversification. This community service project aimed to empower KWT Kaba Indah Lestari through training and mentoring on diversifying local Robusta coffee and herbal spices into sachet-packaged herbal coffee products. The implementation method consisted of five main stages: preparation and problem identification, counseling, practical training (raw material selection, roasting, grinding, and formulation blending), packaging-labeling assistance (using aluminum foil), and monitoring/evaluation. The results demonstrated a significant increase in the participants' knowledge and skills, as evidenced by a 20.83% improvement in average score from pretest (72) to posttest (87). The most substantial understanding gains were achieved in the indicators of diversification objectives and herbal coffee benefits (increased by 20 points). Through this program, participants gained the ability to independently execute the production process, creating marketable and hygienic herbal coffee sachets with enhanced value added and high competitiveness
Co-Authors Kugbere Emumejaye Laili Susanti Larasita Aulia Putri Lukman Hidayat Marietha Kristiani Br. Sinurat Md Zahidul Islam Mohammad Qais Rezvani Sri Wulandari Tessa Zulenia Fitri Vicka Andini