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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Pangan Jurnal Ilmiah Pangabdhi Jurnal Sains dan Teknologi Pangan Indonesian Journal of Agricultural Research Food Science and Technology Journal (Foodscitech) BUANA SAINS Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal of Functional Food and Nutraceutical PLAKAT : Jurnal Pelayanan Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Advance Tropical Food (IJATF) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development
Ulya Sarofa
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Physics Social Sciences Veterinary Other

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The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips Bintang Safir Kelana, Mahatma; Sarofa, Ulya; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.381

Abstract

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Rahma, Sania Khoiri; Sarofa, Ulya; Anggreini, Riski Ayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.387

Abstract

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Completely Randomize Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6), and factor II is the additional sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1.39%, solubility of 93.13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85.66%, total phenol of 15.43 mgGAE/g.
The Effect of Tomato Paste Addition on the Quality of Catfish Nuggets and Estimation of Shelf Life by ASLT (Accelerated Shelf-Life Testing) Method Based on Arrhenius Approach. Dharmanto, Ernando Setyo; Ulya Sarofa; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.390

Abstract

Catfish nuggets are a type of processed restructured fish meat, namely catfish meat (Clarias sp) which is ground and seasoned, steamed then covered with flour adhesive, breadcrumb coating (breading), and fried. In this research, the manufacture of catfish nuggets with the addition of tomato paste was studied. Tomato paste is used to improve color, texture, fiber addition, and the addition of antioxidant compounds in catfish nuggets. The purpose of this study was to determine the effect of the addition of tomato paste on the quality and organoleptic properties of catfish nuggets, and to estimate the shelf life of catfish nuggets products with the addition of tomato paste in the best treatment. This study used a single-factor Completely Randomized Design (CRD) with three replications. Where the factor is the concentration of tomato paste added consisting of six levels (0%, 10%, 15%, 20%, 25%, 30% w/b). Data were analyzed using ANOVA and BNT further test at 5% level and organoleptic test using scoring test with 25 trained panelists. The treatment of adding 30% concentration of tomato paste is the best treatment that produces tomato paste catfish nuggets with moisture content of 59.974% ± 0.495, ash content of 1.991% ± 0.120, protein content of 7.840% ± 0.092, fat content of 1.583% ± 0.271, carbohydrate content 28.612% ± 0.742, crude fiber content 0.413% ± 0.025, vitamin C content 4.713 mg/100g ± 0.042, and organoleptic test color 4.36 (slightly yellow), texture 4.44 (slightly chewy), aroma 3.84 (slightly pleasant) and taste 3.92 (slightly savory). The best catfish nuggets with 30% paste addition had a shelf life of 12 days at 25°C, a shelf life of 94 days at 3°C, and a shelf life of 474 days at -12°C.
The Effect of the Proportion of Basil Leaf: Kenikir Leaf and Drying Time on the Physiochemical and Organoleptic of Herbal Tea Bag Cholifah, Milenia Fitria; Sarofa, Ulya; Kurnianto, M. Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.393

Abstract

Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This research aims to determine the effect of the proportion of basil leaves and kenikir leaves and the drying time on tea bags' physicochemical and organoleptic content. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is the proportion of basil leaves: kenikir leaves (25:75,50:50,75:25), and factor II is the drying time (120 minutes, 150 minutes, 180 minutes). The data obtained were analyzed statistically using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The best research results were obtained in the proportion of basil leaves and kenikir leaves of 25:75 with a drying time of 120 minutes producing tea bags with characteristics of water content of 7.79%, ash content of 6.2%, product antioxidant activity of 88.99%, the antioxidant activity of the brewed water was 73.31%, total phenols were 15.29 mg/GAE/g, flavonoids were 10.33 mgQE/g, and the color values L*, a*, b* were 45.97 respectively; 6.10; 21.70. With a color organoleptic characteristic value of 4.48 (Yellow); aroma of 3.52 (somewhat unpleasant); and taste of 3.48 (Slightly Bitter).
Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol: Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol Fauzi, Arini Rista; Sarofa, Ulya; Rosida, Dedin F
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.433

Abstract

The food industry has increased so the need for food packaging has also increased. One of the packaging that is often used is Styrofoam, where Styrofoam contains chemical substances namely styrene, butyl hydroxytoluene, and polytyrene which can migrate to food and is harmful to humans because it is carcinogenic. One of the alternatives to styrofoam is bio-foam. Biofoam is an alternative packaging to replace styrofoam because it is made from natural raw materials, namely a mixture of starch, fibers, and synthetic polymers that are easily biodegradable. The natural ingredients used in the study were tapioca flour as a source of starch and yellow soybean hull flour as a source of fiber. The purpose of this study was to determine the effect of the ratio of proportions in opioids and yellow soybean hulls with the addition of glycerol on the characteristics of the bio-foam produced. This study uses a completely random design method with 2 factors. Factor I is the ratio of tapioca flour and yellow soybean hull flour, which is 70:30, 50:50, and 30:70. Factor II is the addition of glycerol by 5%, 10%, and 15%. The observation data was analyzed using ANOVA, if there was a real interaction or influence on the two treatments, then a DMRT test was carried out with a confidence level of 5%. The best treatment results were obtained through the Zeleny method, namely the treatment of the proportion of tapioca flour as a basic ingredient: yellow soybean hulls flour (30:70) and the addition of glycerol of 15% with the results of the analysis of moisture content of 15.76%, starch content of 17.53%, density of 1.13 gr/cm3, water absorption of 14.67%, biodegradability of 8.14% (±8 weeks) and tensile strength of 11.03Mpa
Effect of Substitution of Wheat Flour and Pedada Flour (Sonneratia caseolaris) to Characteristic of White Bread Irmawati, Irmawati; Jariyah, Jariyah; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.435

Abstract

White bread is a food product generally derived from wheat flour that is consumed by the majority of people around the world. Innovations continue to be made to increase the nutritional value of bread. The use of pedada fruit (Sonneratia caseolaris) as a local food rich in fiber is an alternative to mixing with wheat flour. This study was conducted to determine the physical and organoleptic properties of wheat flour white bread with pedada flour. Organoleptic quality assessment was conducted with the participation of 25 panelists. Sensory attributes that are referenced by panelists include color, aroma, taste, texture, and overall. Data analysis used a T-test to determine the real difference between two treatments with a significant level (<0.05) including development volume, number of pores, texture, and organoleptic test. White Bread with a proportion of 80% wheat flour and 20% pedada produced a loaf volume (138.04%), porosity (11,722/cm2), and texture with texture analyzer (5,892 gf). The organoleptic test showed that the bread with 80% wheat flour and 20% pedada flour received positive ratings in terms of color and aroma, but received low ratings in terms of texture and taste.
Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method Widianti, Erika; Sarofa, Ulya; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.440

Abstract

Sensory evaluation is a crucial activity in food product development and affects consumer preference, particularly for flake products. Flakes are foods in the form of thin or flaky pieces, generally made from cereal grains. The raw materials used in this study are purple sweet potato flour, which is high in starch (74.57%), and edamame flour, which is high in protein (36.15%). Different formulations will affect the formation of sensory attributes and characteristics of flake products. The sensory evaluation method used in this study is the Just About Right (JAR) method, aimed at analyzing the sensory attributes of flake samples that influence overall liking assessment (p-value < 0.05; panelist response percentage > 20%; and high mean drops), in order to determine the most optimal product formulation. Sensory evaluation of the product was conducted by testing 13 attributes using JAR and hedonic scales (overall liking). The data obtained were processed using XLSTAT 2024 software. Based on the analysis results, the F2 flake product formulation (80% Purple Sweet Potato Flour: 20% Edamame Flour) is the most optimal product formulation, where the attributes that need optimization are taste (Earthy – Sweet, p-value = 0.027) and aftertaste (Earthy, p-value = 0.0003).
The Effect of Different Stabilizers on the Characteristics of Gluten-Free Dried Noodle from Arrowroot and Mung bean Flour Rosano Darmawan, Stefanus; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.453

Abstract

Dry noodles are one of the foods made from wheat flour. The availability of wheat in Indonesia does not match consumer demand, necessitating the use of alternative ingredients such as arrowroot flour and mung bean flour. The use of stabilizers like CMC, STPP, and Xanthan Gum is needed to improve the characteristics of dry noodles. This research aims to determine the effect of the proportion of arrowroot flour and mung bean flour with different types of stabilizers on the physicochemical and organoleptic characteristics of dry noodles. The experimental design used was a factorial CRD with two factors. Factor I was the proportion of arrowroot flour and mung bean flour and Factor II was the addition of different types of stabilizers. Data were analyzed using 5% ANOVA and 5% DMRT. There was a significant interaction (p?0.05) on the moisture content, ash, protein, fat, starch, rehydration capacity, cooking loss, elasticity, and organoleptic characteristics of aroma, texture, and overall appearance. There were no significant differences in the organoleptic characteristics of color and taste. The best treatment was the proportion of arrowroot flour and mung bean flour (60:40) with the addition of CMC stabilizer, which resulted in dry noodles with the following characteristics: moisture 11.392%, ash 1.919%, protein 11.592%, fat 1.378%, starch 54.720%, rehydration capacity 110.266%, cooking loss 6.398%, elasticity 0.314 N, aroma 4.200, color 4.040, taste 3.800, texture 4.200, and overall appearance 4.160.
Optimization of Cassava Flour Cookies Characteristics Using Response Surface Methodology Rompis, Patricia Febriani; Sarofa, Ulya; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.577

Abstract

The purpose of this study was to determine the optimal composition of fat (butter-margarine) and cornstarch for the physicochemical properties (hardness, water content, starch content, and fat content) of cassava flour cookies using Response Surface Methodology (RSM). Additionally, this study aimed to evaluate the physicochemical characteristics of the optimized cassava flour cookies. The research employed RSM with a Central Composite Design (CCD) approach involving the fat composition (a mixture of butter and margarine) and cornstarch. 13 treatment combinations were generated and analyzed using Design Expert 13 software. The results showed that adding fat significantly influenced all responses. At the same time, cornstarch addition significantly affected hardness, water content, and starch content but did not significantly affect fat content. The optimal formulation was determined to contain 65% fat and 20% cornstarch, achieving the highest desirability value of 0.9490. The physicochemical parameters of the optimized cassava flour cookies were as follows: hardness (5.44 N), water content (4.54%), starch content (36.95%), fat content (34.91%), ash content (0.58%), protein content (8.13%), carbohydrate content (51.85%), and dietary fiber (7.78%). Contribution to Sustainable Development Goals (SDGs) SDG 2: Zero hungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
Effect of Lecithin Addition and Conching Time on the Physicochemical Quality of Milk Chocolate Couverture Andriani, Revina Catharina; Ulya Sarofa; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.599

Abstract

Couverture chocolate is a type of chocolate that uses a high percentage of cocoa butter to produce a better flavor. The method used was a completely randomized design (CRD) factorial pattern with two factors and two replicates. Factor I was lecithin concentration (0.5%; 0.7%; and 0.9%), and factor II was conching time (20 hours, 24 hours, and 28 hours). Data were analyzed using ANOVA and DMRT further test at the 5% level. The results of the study with the best treatment were obtained in the treatment combination of 0.9% lecithin concentration with a conching time of 28 hours which produced Milk Chocolate Couverture with a moisture content of 1.24%, fat content of 39.46%, melting point of 38oC, hardness 2.3 N, cohesiveness 0, 28, springiness 1.22 mm, gumminess 37.50 g, chewiness 0.22 mJ, color test (L* value 38.60, a* value 15.51 and b* value 47.66) and organoleptic test which includes color quality attributes 3.88 (neutral-like), aroma 3.76 (neutral-like), taste 4.04 (like) and texture 4.20 (like). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors -, Rosida .,, Latifah .,, Rosida .,, Sudaryati A, Syamsul Alfiyatus Sholichah Andre Yusuf Trisna Putra Andriani, Revina Catharina anggreini, riski ayu Ardini, Diza Lailuna Bahrul Ulum Bintang Safir Kelana, Mahatma Cholifah, Milenia Fitria Dadik Raharjo Dedin F Rosida Desimerina, Ranita Dewi Wulandari, Lina Putri Dharmanto, Ernando Setyo Didiek Tranggono DS, Ria Endang Yektiningsih, Endang Enny Karti Basuki Fauzi, Arini Rista Hadi Munarko Handoyo, Ahmad Maulana Fikri Hanum, Eva amelia Reza Hardiani, Esti Harnanda, Melinda Indah Herdianto, Ferly Wirawan Irmawati Irmawati Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Kurnianto, M. Alfid Kurnianto, Muhammad Alfid Mardiyah STP Mazidatu Zulfa, Nanda Moh Faizal Nuraini, Farida Prasetyo, Mohammad Rafi Pratama, Raka Adi Prihandayaningsingsih, Nur Cahyani Raharja, Wildan Taufik Rahma, Sania Khoiri Ratna Yulistiani Ratna Yulistyani Ratna, Rawiri Yunia rekapangan, Latifah Rhomadloni, Muchamad Rifky Andri Pratama Rompis, Patricia Febriani Rosano Darmawan, Stefanus Rosida Rosida Rosida Rudi Nurismanto Safa Asy’ari, Aidha Salsabila, Aurellia Sanjaya, Yushinta Arsitina Sopadeo, Peter Adeye Sri Djajati Sri Winarti Sudaryati Sudaryati Suyuti, Ahmad Syari, Ririef Mutiara Tri Mulyani Tri Redyta Febryanti Unut, Gita Urania, Samii’unida’ Llona Wardhani, Raden Roro Regita Prasetyo Widianti, Erika Yudda Arief Wibowo Yunita Satya Pratiwi Yushinta Aristina Sanjaya Zainal Abidin Achmad Zakaria, Khoirunnisa Zhalila Zhorif, Muhammad Naufal