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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Teknologi Pertanian agriTECH Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services SEMAR Fruitset Sains : Jurnal Pertanian Agroteknologi

Setyaningrum Ariviani

Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret

Author-ID : 3764961

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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POTENSI CHITOSAN DAN ESSENTIAL OIL BAWANG PUTIH (Allium sativum) YANG DIINKORPORASIKAN PADA EDIBLE COATING SEBAGAI PENGAWET BAKSO Setyaningrum Ariviani; Miladyah Kusumawati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7898

Beef Meatball is a processed meat product that is susceptible to microbiological damage, thus requiring preservatives to extend their shelf life. Natural preservatives incorporated into edible coatings are more effective than those added directly to the food. This study aims to investigate the potential of chitosan and garlic (Allium sativum) essential oil (EO) incorporated into edible coatings as a natural preservative alternative of beef meatballs. Beef meatballs were coated with 4 variations of edible coatings, namely without incorporation (control), with the incorporation of chitosan, garlic EO, and chitosan-garlic EO. These coated beef meatballs were stored at 4 ± 10 0C and further analyzed for the evaluation of total microbe level (Total Plate Count) and texture measurement in the storage period of 0, 5, 10, 14, and 18 days. The potential of chitosan and EO of garlic as an antimicrobial agent was determined by MIC (Minimum Inhibitory Concentration) analysis of E.coli. The results showed that the chemical characteristics of beef meatballs which include the levels of moisture, ash, fat, and protein met to the National Standard of Indonesia (SNI). Garlic EO has a lower MIC value than chitosan, so the garlic EO incorporated in the edible coating is more effective as a preservative of meatballs than chitosan. The chitosan-garlic EO incorporation in edible coating provides an antagonistic effect in inhibiting the microbial growth of beef meatballs during storage. All treatments showed not significantly different on the rate of texture change of the beef meatballs during storage, although the differences in the total microbial levels were observed. The research results have important consequences in the use of natural preservatives to extend the shelf life of beef meatballs through incorporation into edible coatings.

Formulasi dan Stabilitas Mikroemulsi O/W dengan Metode Emulsifikasi Spontan Menggunakan VCO dan Minyak Sawit Sebagai Fase Minyak: Pengaruh Rasio Surfaktan-Minyak Setyaningrum Ariviani; Sri Raharjo; Sri Anggrahini; Sri Naruki
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to (1) formulate o/w microemulsion using different surfactant oil ratio, (2) determine the microemulsions stability toward centrifugation, heating and storage at room temperature, and (3) characterize microemulsions which were shown the best stability. Microemulsions were prepared using ternary food grade surfactant with low HLB (span 80), medium HLB (span 20 or span 40) and high HLB (tween 80), and surfactant oil ratio 2,3,4 and 5. VCO and palm oil were used as oil phase, whereas 10 μM phosphate buffer pH 7 was used as aqueous phase. O/W microemulsionwere formed at surfactant oil ratio 3 or more for VCO and at higher surfactant oil ratio (i.e 4 or 5) when palm oil was used as oil phase. Microemulsions with VCO as oil phase which were stable toward centrifugation, heating treatment and storage at room temperature i.e. microemulsions with surfactant oil ratio 4 or 5, while the use of palm oil as oil phase produce stable microemulsions at surfactant oil ratio 4. Microemulsions with surfactant oil ratio 4 showedthe best stability. This microemulsions have a monomodal particle size distribution, the mean particle diameter and viscosity reached 21.7 ± 0.02nm and 6.0 ± 0.10cp (VCO), 22.9 ± 0.15nm and 6.2 ± 0.05cp (palm oil).ABSTRAKPenelitian ini bertujuan untuk (1) formulasi mikroemulsi o/w dengan variasirasio surfaktan-minyak, (2) menentukan stabilitas mikroemulsiterhadap sentrifugasi, pemanasan dan penyimpanan suhu ruang, dan (3) karakterisasi mikroemulsi dengan stabilitas terbaik. Mikroemulsi dibuat menggunakan campuran tiga surfaktan food grade yaitu surfaktan HLB rendah (span 80), sedang (span 20 atau span 40), dan tinggi (tween 80), dengan rasio surfaktan minyak 2, 3, 4 dan 5. VCO dan minyak kelapa sawit digunakan sebagai fase minyak, 10 μM bufer fosfat pH 7 sebagai fase aqueous. Mikroemulsi o/w terbentuk pada rasio surfaktan minyak 3 atau lebih untuk penggunaan VCO dan pada rasio surfaktan minyak yang lebih tinggi (yaitu 4 atau 5) untuk penggunaan minyak sawit sebagai fase minyak. Mikroemulsi dengan fase minyak VCO yang stabil terhadap sentrifugasi, pemanasan maupun penyimpanan suhu ruang adalah mikroemulsi dengan rasio surfaktan-minyak 4 atau 5, sedangkan penggunaan minyak sawit sebagai fase minyak menghasilkan mikroemulsi yang stabil pada rasio surfaktan-minyak 4. Mikroemulsi dengan rasio surfaktan-minyak 4 memperlihatkan stabilitas terbaik. Mikroemulsi tersebut memiliki distribusi ukuran partikel monomodal, rerata diameter partikel dan viskositas mencapai 21,7 ± 0,02nm dan 6,0 ± 0,10cp (VCO), 22,9 ± 0,15nm dan 6,2 ± 0,05cp (minyak sawit).

Aplikasi Mikroemulsi β-Karoten untuk Menghambat Kerusakan Fotooksidatif Vitamin C pada Sari Buah Jeruk Setyaningrum Ariviani; Sri Rahardjo; Pudji Hastuti
agriTECH Vol 31, No 3 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Orange juice were known have high ascorbic acid content, but susceptible towards photodegradation during storage and display. The objectives of this research were to determine β–carotene microemulsion inhibitory effect on ascorbic acid photooxidation in orange juice and to examine the effect of β–carotene microemulsion application on the sensory qualities. Results of this research showed that β–carotene microemulsion at β–carotene level of 6 ppm (2 % w/w of the system) efectivelly inhibited photooxidation of ascorbic acid in orange juice under 8 hours illumination of 2000 lux ﬂuorescent light. The β–carotene microemulsion was proved as potential inhibitor of asorbic acid photodegradation in orange juice, and the inhibitory effectiveness found to be higher than that of empty microemulsion and free β–carotene. Application of β–carotene microemulsion on orange juice enhanced the juice color and appearance quality when its added after pasteurization.ABSTRAKSari buah jeruk merupakan produk pangan yang kaya vitamin C, tetapi rentan terhadap kerusakan fotooksidasif selama penyimpanan dan display. Penelitian ini bertujuan menentukan kemampuan mikroemulsi β-karoten dalam menghambat kerusakan fotooksidatif vitamin C sari buah jeruk dan pengaruhnya terhadap karakteristik sensorisnya. Hasil penelitian ini memperlihatkan bahwa mikroemulsi β-karoten pada konsentrasi β-karoten 6 ppm (2 % b/b terhadap sari buah jeruk) terbukti efektif menghambat fotooksidasi vitamin C sari buah jeruk yang dipapar cahaya ﬂuoresen 2000 lux selama 8 jam. Mikroemulsi β-karoten terbukti mampu berperan sebagai penghambat kerusakan fotooksidatif vitamin C sari buah jeruk yang potensial, dengan penghambatan yang lebih tinggi dibanding mikroemulsi maupun β-karoten. Aplikasi mikroemulsi β-karoten ke dalam sari buah jeruk meningkatkan kualitas warna dan kenampakan sari buah jika penambahannya dilakukan setelah pasteurisasi.

Pengembangan Rosella Ungu (Hibiscus sabdariffa) sebagai Minuman Isotonik Berpotensi Antioksidan dan Mampu Meningkatan Kebugaran Tubuh Setyaningrum Ariviani; Gusti Fauza; Cristiva Pawestri
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Exercise induces more body fluid loss and free radicals formation. Therefore, the body requires an intake of isotonic drink that rich in antioxidant. Plasma antioxidant has an effect on the human physical fitness. Having high level of anthocyanin and vitamin C, dark red roselle (Hibiscus sabdariffa L) has antioxidant capacity. However, the application of dark red roselle extract as an isotonic drink has not yet been reported. This research was aimed to develop red dark roselle as an isotonic drink with high level of antioxidant and ability to increase human physical fitness in exercise. This study was conducted in two stages. The first stage was extraction of dark red roselle with different solvent. The extract with highest antiradical activity was used for isotonic drink formulation. In the second stage, the antioxidant capacity and its effectiveness on improving physical fitness in exercise were evaluated on the isotonic drink with the highest level of consumer preference. The result showed that extraction technique using distilled water gave an extract with the highest antiradical activity. The isotonic drink containing 50% dark red roselle extract showed the highest consumer preference level. The drink showed to have potentially antiradical and capability for increasing physical fitness in exercise with the score of PFI (physical fitness index) reached 52.3 indicating a medium level of physical fitness. ABSTRAKOlahraga menginduksi kehilangan cairan tubuh dan pembentukan radikal bebas yang lebih banyak. Oleh karena itu, tubuh membutuhkan asupan minuman isotonik yang kaya antioksidan. Antioksidan plasma berpengaruh pada kebugaran tubuh manusia. Rosella ungu (Hibiscus sabdariffa L) memiliki kapasitas sebagai antioksidan karena memiliki kadar antosianin dan vitamin C yang tinggi. Aplikasi ekstrak rosella ungu sebagai minuman isotonik belum pernah dilakukan sebelumnya. Penelitian ini bertujuan untuk mengembangkan rosella ungu sebagai minuman isotonik yang berpotensi antioksidan dan mampu meningkatkan kebugaran tubuh pasca stress fisik. Penelitian ini dilakukan dalam beberapa tahap. Ekstraksi rosella ungu menggunakan pelarut yang berbeda dilakukan pada tahap pertama. Ekstrak dengan aktivitas antiradikal tertinggi digunakan untuk formulasi minuman isotonik. Pada tahap terakhir, minuman isotonik dengan tingkat kesukaan konsumen tertinggi dievaluasi kapasitas antioksidan dan efektivitasnya dalam peningkatan kebugaran tubuh pasca stress fisik. Hasil penelitian menunjukkan bahwa teknik ekstraksi menggunakan air sebagai pelarut menghasilkan ekstrak dengan aktivitas antiradikal tertinggi, yaitu mencapai ekuivalen 93,16 ± 3,94 mmol BHT/L. Minuman isotonik dengan penggunaan 50% ekstrak rosella ungu menunjukkan tingkat kesukaan konsumen tertinggi. Minuman isotonik rosella ungu terbukti berpotensi sebagai antiradikal dan mampu meningkatkan kebugaran tubuh pasca stress fisik dengan skor IKJ (indeks kesegaran jasmani) mencapai 52,3 yang mengindikasikan tingkat kebugaran sedang.

Karakterisasi dan Uji Stabilitas Digestif Nanoemulsi β-Karoten yang Dibuat dengan Metode Emulsifikasi Spontan Setyaningrum Ariviani; Windi Atmaka; Sri Raharjo
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

β-Carotene exhibits a wide range of health benefits, but its application in food formulation is very limited because of its instability and susceptibility to degradation. The stability of β-carotene can be improved by incorporation into an oil-in-water (o/w) emulsions. The objective of this research was to characterize β-carotene loaded nanoemulsions prepared with spontaneous emulsification method using ternary food-grade surfactants (Tween 80, Span 40, Span 80) and palm oil or VCO (virgin coconut oil) as oil phase with the surfactant-oil ratio of 4. The physicochemical stability of β-carotene loaded nanoemulsions during simulated digestions, which consist of the mouth, stomach, and intestine phases, was also evaluated using in-vitro digestion model. The results showed that β-carotene loaded nanoemulsions, prepared either using VCO or palm oil as the oil phase, had neutral pH (6.8±0.1), mean particle diameter of 129 -159 nm, showed monomodal particle size distribution with low polydispersity index (PdI) values (0.214 - 0.266), and were not significantly different in zeta potential values ([-6,59]–[-8,9]). The β-carotene loaded nanoemulsions with VCO as the oil phase had a smaller mean particle diameter than that of palm oil. The physical stability of the β-carotene loaded nanoemulsions against digestive simulation in the mouth, stomach or intestine phases was not influenced by the oil phase type. Both nanoemulsions were stable against simulated digestion in the mouth and stomach phases. After passing through the intestinal phase, the mean particle diameter increased and the particle size distribution changed from monomodal to bimodal. The β-carotene retention after passing through the mouth, stomach and intestinal phases of the β-carotene loaded nanoemulsion prepared using VCO were not significantly different from the palm oil. ABSTRAKβ-Karoten mempunyai berbagai manfaat kesehatan, namun aplikasinya dalam formulasi pangan sangat terbatas karena tidak stabil dan mudah mengalami degradasi. Stabilitas β-karoten dapat ditingkatkan dengan menggabungkannya dalam sistem penghantaran berbasis emulsi minyak dalam air (o/w). Penelitian ini bertujuan untuk melakukan karakterisasi nanoemulsi β-karoten yang dibuat dengan metode emulsifikasi spontan menggunakan kombinasi tiga surfaktan food grade (Tween 80, Span 40, Span 80), minyak sawit maupun VCO (virgin coconut oil) sebagai fase minyak dengan rasio surfaktan-fase minyak 4.. Penelitian ini juga mengkaji stabilitas fisikokimiawi nanoemulsi β-karoten selama pencernaan di mulut, lambung dan usus dengan menggunakan model digesti in vitro. Hasil penelitian memperlihatkan bahwa nanoemulsi β-karoten yang dibuat dengan fase minyak VCO maupun minyak sawit memiliki pH netral (6,8±0,1), rerata diameter partikel 129–159 nm, distribusi ukuran partikel monomodal dengan nilai indeks polidispersitas (polydispersity index, PdI) rendah (0,214–0,266) dan zeta potensial yang tidak berbeda nyata ([-6,59]–[-8,9]). Nanoemulsi β-karoten dengan fase minyak VCO memiliki rerata diameter partikel yang lebih kecil dibanding minyak sawit sebagai fase minyak. Jenis fase minyak tidak berpengaruh terhadap stabilitas fisik nanoemulsi β-karoten selama simulasi pencernaan di mulut, lambung maupun usus. Nanoemulsi β-karoten dengan fase minyak VCO maupun minyak sawit stabil terhadap pencernaan di mulut maupun lambung. Setelah melewati fase usus, terjadi peningkatan diameter partikel rerata dan perubahan distribusi ukuran partikel dari monomodal menjadi bimodal. Retensi β-karoten dalam nanoemulsi VCO setelah melewati simulasi pencernaan mulut, lambung dilanjutkan fase usus tidak berbeda nyata dengan retensi β-karoten dalam nanoemulsi minyak sawit.

Development of low sodium salted eggs and its antioxidant potential Setyaningrum Ariviani; Nur Hikmah Fitriasih; Dwi Ishartini
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, ISSUE 2, 2017
Publisher : Alma Ata University Press

ABSTRACTBackground: Salted egg is one of processed egg products which has a nutrient content that is comparable to the fresh egg, has a longer shelf life and can be consumed by all ages. The main process in the salted egg production is salting (NaCl) treatment that will give salty taste and acts as a preservative.Objectives: This study aimed to develop low-sodium salted eggs with an antioxidant potential through the innovations in the salting process.Methods: This was an experimental research. Salted eggs were produced with innovations in salting process using various concentration of teak leaf extract and potassium chloride (KCl) substitution. The sensory qualities of the salted eggs were determined using differential tests. Salted eggs with the best sensory quality were determined their nutritional quality with proximate measurements and their antioxidative potency by measuring total phenolic content and antioxidant activityResults: The research result showed that the KCl substitution did not affect the total phenolic content (TPC) of salted eggs, but it reduced the sensory qualities which include the quality of taste, color, flavor and overall. The addition of teak leaf extracts improved both the sensory quality and TPC of salted eggs produced with KCl substitutions. TPC increased along with increased of teak leaf extract concentrations. KCl substitution or addition of teak leaves extract proved to increase the radical scavenging activity of salted eggs. The low-sodium salted egg with an antioxidant potential which was made using selected salting formulation had nutritional and sensory qualities which comparable to the salted eggs produced using sodium chloride (NaCl)Conclusions: The low-sodium salted eggs have antioxidant potential that can be produced by salting process innovation using teak leaf extract and KCl substitution.KEYWORDS: salted egg, KCl, teak leaf extracts, antioxidants, sensory

THE EFFECT OF EXTRACTION TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT POTENTIAL OF AVOCADO WASTE OIL PRODUCED BY THE SOXHLETATION METHOD Dyah Widowati; Artini Pangastuti; Setyaningrum Ariviani
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.683 KB)

The avocado peels and seeds are potentially produced into vegetable oil through the soxhletation method. The soxhlet extracted oil characteristics are influenced by extraction time. The proper extraction time generated the oil standard characteristics. This research aimed to determine the effect of extraction time on yield, physicochemical characteristics, and antioxidant potential of avocado waste oil. The research was conducted through the extraction and characterization of avocado waste oil. This study used a Completely Randomized Design with one factor (extraction time: 4, 5, and 6 hours). An increase in extraction time caused an increase in yield and specific gravity, but the hydrolytic-oxidative stability and antioxidant potential were decreased. The 4 hours of extraction time was selected as the best treatment. The characteristics of avocado peel oil extracted for 4 hours were 6.25% of yield, 0.961 g/mL of specific gravity, 0.27% of free fatty acids (FFA), 0.44 mgKOH/g of acid value (AV), 0.98 mEq/kg of peroxide value (PV), 4.63 mEq/kg of p-Anisidine value (PAV), 8.86 mEq/kg of total oxidation (TOTOX), 68.786% of radical scavenging activity, and 523.96 mgTr/g of reducing power. The characteristics of avocado seed oil extracted for 4 hours were 4.59% of yield, 0.973 g/mL of specific gravity, 0.23% of FFA, 0.33 mEq/kg of AV, 0.48 mEq/kg of PV, 3.77 mEq/kg of PAV, 5.05 mEq/kg of TOTOX, 53.95% of radical scavenging activity, and 438.05 mgTr/g of reducing power. Altogether, avocado waste oil characteristics in each extraction time met the vegetable oil requirements and potentially developed in food industries.

PENINGKATAN KAPASITAS DAN MUTU PRODUK DI IRT ANEKA SNACK BU MARNI Siswanti, Siswanti; Ariviani, Setyaningrum; Fauza, Gusti; Muhammad, Dimas Rahadian Aji; Ishartani, Dwi; Atmaka, Windi
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 11 No. 6 (2024): February
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v11i6.4881

Industri Rumah Tangga (IRT) “Aneka Snack Bu Marni” telah beroperasi selama 2 tahun dengan kegiatan bisnis berupa produksi beragam makanan ringan atau snack (pangsit goreng, kue unca, kerak nasi, dll.). Permintaan produk meningkat beberapa waktu terakhir, namun kapasitas produksi rata – rata terbatas pada 30 kg/bulan untuk pangsit goreng, 15 kg/bulan untuk kue unca, dan 5kg/bulan untuk kerak nasi. IRT ini menghadapi beberapa kesulitan seperti terbatasnya kapasitas pembuatan adonan hingga alat penggorengan yang tidak memadai. Brand awareness masyarakat terhadap produk IRT ini juga masih rendah karena kurangnya pengetahuan pemasaran produk oleh pemilik serta karyawan. Tim pengabdian masyarakat dari Universitas Sebelas Maret memilih IRT ini sebagai mitra untuk di bantu dalam penanggulangan beberapa isu tersebut melalui introduksi teknologi tepat guna. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas produksi, menjamin kualitas produk, dan meningkatkan pemasaran produk di IRT Aneka Snack Bu Marni melalui introduksi-pelatihan beragam alat produksi (dough sheeter, kompor, fry-pan, dan sealer), introduksi meja stainless steel sebagai tempat bekerja, pelatihan pengemasan dan pembubuhan label produk serta pelatihan digital marketing. Kegiatan pengabdian masyarakat tersebut berhasil meningkatkan kapasitas produksi per hari (±30%), kualitas produk (elastisitas-homogenitas adonan dan pengemasan-label produk), nilai penjualan (±30%), dan jangkauan pemasaran (±2 kecamatan)

Production of Fatty Acid Methyl Ester Surfactants using Palm Oil with Various Reaction Temperatures and Duration Agatha, Stefanie Bernike; Ariviani, Setyaningrum; Yuliatun, Simping
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.85421

Most surfactants are made from petrochemicals, posing significant environmental concerns due to the non- biodegradable and non-renewable nature. To address this challenge, surfactants from biodegradable, non-toxic, and harmless materials are required, such as Fatty Acid Methyl Ester (FAME) derived from palm oil. Therefore, this research aimed to investigate the effect of reaction tempetarures and durations as well as the interactions on the yield of FAME surfactants. The characteristics of the highest yield of FAME surfactants were also examined, including HLB (hydrophilic-lipophilic balance) value, surface tension, CMC (critical micelles concentration), density, and pH values. The study was conducted using Completely Randomized Factorial Design with three (3) factors, namely temperature (50 and 60 °C), reaction duration (60, 90, and 120 minutes), and the interaction. The results showed that the highest yield of 82.43% was produced at an interaction reaction temperature of 60 °C and a duration of 120 minutes. The characteristics of surfactants obtained were HLB value of 5.47, surface tension of 30.49 dyne/cm, capable of reducing surface tension by 73.20% (from 72.80 to 19.52 dyne/cm), CMC, density and pH values of 1.50% (v/v), 0.8757 g/cm 3 , and 6.86, respectively. These characteristics suggested that FAME has the potential for application as a water-in-oil (w/o) emulsifier. Moreover, the results could be applied to produce biodegradable surfactants using tropical oils through easy and simple technology.

Developing the Quality Function Deployment Method by Integrating Kano Model and Sensory Profile Analysis into the House of Quality Matrix Fauza, Gusti; Wimaryana, Viska Wandhira; Prasetyo, Hari; Ariviani, Setyaningrum; Muhammad, Dimas Rahadian Aji; Affandi, Dian Rachmawanti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.2

This study aims to enhance the effectiveness of the Quality Function Deployment (QFD) method for food product development by integrating the Kano model and sensory profile analysis using Quantitative Descriptive Analysis (QDA) into the House of Quality (HOQ) matrix. The Kano model was applied to identify and categorize customer expectations, while QDA was used to characterize the sensory attributes of four steamed brownie samples—one of which was the target for improvement. Twelve quality attributes were identified, comprising both intrinsic (taste, aroma, texture, appearance) and extrinsic (packaging, labeling, branding, distribution) factors. Kano analysis revealed that two attributes were classified as Attractive, eight as One-dimensional, and two as Indifferent. Sensory profiling showed key differences between the developed product and a superior competitor. HOQ analysis indicated that improvements in formulation (composition of ingredients) and packaging design were critical for increasing consumer satisfaction. Unlike conventional QFD, which primarily translates customer requirements into technical specifications, the proposed integrative approach explicitly distinguishes attributes based on their impact on satisfaction (via Kano) and links them to measurable sensory characteristics (via QDA). This combination provides clearer prioritization and more actionable insights for product developers. Therefore, this study offers a structured and consumer-focused strategy that strengthens QFD’s applicability in the food industry by improving both accuracy and relevance in decision-making.

Co-Authors Agatha, Stefanie Bernike Artini Pangastuti Asri Nursiwi, Asri Cristiva Pawestri Dewi, Dyah Kartika Dian Rachmawanti Affandi, Dian Rachmawanti Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Ishartani Dwi Ishartini Dwiningtyas Padmaningrum, Dwiningtyas Godras Jati Manuhara Gusti Fauza Gusti Fauza, Gusti Hari Prasetyo Hawari, Muhammad Zulfan Juego, Bonn Karunia, Aulia Rahma Lia Umi Khasanah Mei Tri Sundari Miladyah Kusumawati Nastiti, Galih Poetri Nur Hikmah Fitriasih Prasetyo, Habib Achmad Pudji Hastuti Rafli, Sultan Sholihin, Nurul Hidayati Simping Yuliatun, Simping Siswanti Siswanti Siswanti Siswanti Sri Anggrahini Sri Naruki Sri Rahardjo Sri Raharjo Sri Raharjo Sugiharti Mulya Handayani Syamsul Arifin Wimaryana, Viska Wandhira Windi Atmaka Windi Atmaka, Windi

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