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The Effect of Mungbeans and Skim Milk Concentration on The Nutritional and Sensory Properties of Corn Milk Sustriawan, Budi; Aini, Nur; Prihananto, V; Hardika, Yanuar
Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.1.10191

The research aims to determine the effect of adding mungbean and skim milk on the physical, chemical and sensory properties of corn milk as well as the best formula to produce the best corn milk. The experimental design used was a factorial randomized block design. The factors studied were the addition of green beans consisting of three levels, namely 10, 20 and 30% and the concentration of skim milk consisting of three levels, namely 3, 9 and 15%. Three repetitions were carried out to obtain 27 experimental units. The results showed that the higher the addition of green beans, the lower the viscosity and protein content. The higher the concentration of skim milk used, the higher the total dissolved solids, the lower the water content, and the higher the fat content. Determining the best treatment using the Multiple Attribute Method. Sweet corn milk with the addition of 10% green beans and 3% skim milk was the best treatment with total dissolved solids of 11.67oBrix; viscosity 27.9 cP; moisture 86.1%; ash content 0.357%; fat content 0.643%; protein content 1.69; whitish yellow color (3.35); slightly strong corn aroma (3.28); slightly thick (3.23); delicious flavor (3.67); and favorable (3.63).

Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut Handayani, Isti; Septiana, Aisyah Tri; Sustriawan, Budi; Sitorus, Ester Mastiur; Effendi, Nazmirafa; Geisha, Rahmania; Salsabila, Muna Verentsya
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.78-87

Annatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) using aquadest as a solvent. The pH of the aquadest was adjusted using citric acid and Ca(OH)2 to produce pH 4, 7, and 9. The control used only maceration with distilled water without pH adjustment. Annatto extraction began with maceration using a magnetic stirrer at a temperature of 80oC for 5 minutes. Further, the MAE method used 100 W of power for 2, 4, and 6 minutes. Bixin and norbixin were analyzed to determine the pigment. Color was measured using a colorimeter to assess L (brightness), a (redness), and b (yellowness), and the maximum wavelength was determined. The results showed that extraction using the maceration or a combination of maceration and MAE produced 1.5% pigment. Higher brightness was made by the combined method using pH 4 aquadest for 2 minutes. A higher intensity of red color was created by the combined method with pH 9 aquadest for 4 minutes, while there was no difference in the intensity of yellow color between maceration and the combined method. Aquadest as a solvent is effective for annatto extraction by maceration and a combination of maceration and MAE. The annatto extract has a maximum wavelength of 300 nm.

Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein Sustriawan, Budi; Aini, Nur; Ramadani, Nurista Riski; Handayani, Isti; Safitri, Eka; Mustaufik, Mustaufik; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.14580

The purpose of the study is to investigate how the kind of fat and the addition of whey protein affect the chemical and sensory characteristics of cookies made with modified Protani rice flour. The study used a Randomized Block Design (RBD). There were 2 factors studied, namely the type of fat and the addition of whey powder. The types of fat consisted of 3, namely margarine, a combination of margarine and virgin coconut oil (VCO) and VCO. The percentage of whey protein addition consisted of 3, namely 5, 10, 15%. The variables observed included water content, ash, fat, protein, reducing sugar, carbohydrates and sensory variables (color, aroma, texture, taste, and preference). Chemical and sensory variable data were analyzed using the Analysis of Variance (ANOVA) test and further using Duncan’s Multiple Range Test (DMRT) at the 95% level. The use of margarine can increase water, ash, protein and reducing sugar content, while virgin coconut oil (VCO) can increase fat and carbohydrate content. The higher the concentration of whey protein added, the higher the water, ash, fat, protein and reducing sugar content. The best cookies were obtained by using margarine and adding 15% whey protein, with a water content of 3.8%, ash 0.8%, fat 21.4%, protein 11.9% and reducing sugar 4.6%. The cookies have sensory properties of brownish yellow color (4.2), typical cookies aroma (4.4), slightly crumbly texture (3.7), slightly delicious taste (3.7) and liking (4.2). Cookies from fermented Protani rice flour have the potential to be developed into commercial products.

Sosialisasi dan Pendampingan Pelaksanaan Good Manufacturing Practices (GMP) di UD Annisa, Wonosobo Aini, Nur; Dwiyanti, Hidayah; Setyawati, Retno; Sustriawan, Budi; Alfiyah, Silma Darojatun
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2019): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v3i2.1699

This activity aims to find out the influence of socialization and assistance to the level of implementation of Good Manufacturing Practices (GMP) at UD Annisa, Wonosobo. Activities are conducted by the method of action research through the initial evaluation of activities, preparation of quality documents, socialization and assistance and final evaluation activities.

The color characteristics of annato from achiote seeds (Bixa orellana L.) extracted with the assistance of microwaves: Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut Handayani, Isti; Septiana, Aisyah Tri; Sustriawan, Budi; Sitorus, Ester Mastiur; Effendi, Nazmirafa; Geisha, Rahmania; Salsabila, Muna Verentsya
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.78-87

Annatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) using aquadest as a solvent. The pH of the aquadest was adjusted using citric acid and Ca(OH)2 to produce pH 4, 7, and 9. The control used only maceration with distilled water without pH adjustment. Annatto extraction began with maceration using a magnetic stirrer at a temperature of 80oC for 5 minutes. Further, the MAE method used 100 W of power for 2, 4, and 6 minutes. Bixin and norbixin were analyzed to determine the pigment. Color was measured using a colorimeter to assess L (brightness), a (redness), and b (yellowness), and the maximum wavelength was determined. The results showed that extraction using the maceration or a combination of maceration and MAE produced 1.5% pigment. Higher brightness was made by the combined method using pH 4 aquadest for 2 minutes. A higher intensity of red color was created by the combined method with pH 9 aquadest for 4 minutes, while there was no difference in the intensity of yellow color between maceration and the combined method. Aquadest as a solvent is effective for annatto extraction by maceration and a combination of maceration and MAE. The annatto extract has a maximum wavelength of 300 nm.

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