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All Journal Jurnal Penelitian dan Evaluasi Pendidikan IPTEK The Journal for Technology and Science Alchemy : Journal of Chemistry Pharmaciana: Jurnal Kefarmasian Abdimas agriTECH EduChemia: Jurnal Kimia dan Pendidikan Journal Of Chemical Process Engineering (JCPE) Syntax Literate: Jurnal Ilmiah Indonesia Indonesian Food Science and TechnologyJournal Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia AGROSCIENCE TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi ASEAN Journal of Chemical Engineering Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi Journal of Community Practice and Social Welfare (JaCiPS) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Locus Penelitian dan Pengabdian Pro-Stek JAPI: Jurnal Akses Pengabdian Indonesia Sainsbertek Jurnal Ilmiah Sains & Teknologi Journal of Global Pharma Technology Indonesian Journal of Food Technology Composite Journal Of Chemical Process Engineering NAWASENA: Journal of Community Service
Yuyun Yuniati
Department Of Chemistry, Ma Chung University, Malang 65151, Indonesia
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STUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OFSTUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OF PROTEIN, FIBER, F PROTEIN, FIBER, FAT, CARBOHYDRATE, AND ORGANOLEPTIC PROPERTIES OF CHICKEN NUGGET Jessica Novanti Kurniawan; Yuyun Yuniati; Retnani Rahmiati
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

The use of alternative plant-based food ingredients in processed meat products has the potential to increase nutritional value while diversifying raw materials . This study aims to analyze the effect of tofu dregs and okra flour substitution on the chemical and organoleptic characteristics of chicken nuggets and determine the best formulation based on effectiveness testing. The study was conducted as a laboratory experiment using a Completely Randomized Design (CRD) with four levels of substitution of tofu dregs and okra flour (0%, 25%, 50%, and 75%), each repeated three times. The chemical parameters analyzed included protein (Kjeldahl), fat (Soxhlet), fiber (gravimetric), and carbohydrate (by difference) levels . Organoleptic tests were conducted using the hedonic method by 20 trained panelists on color, aroma, taste, and texture attributes. Chemical data were analyzed using ANOVA at the 5% level and further tests, while organoleptic data were analyzed using the Friedman test. The results showed that the substitution of tofu dregs and okra flour significantly affected the chemical and organoleptic characteristics of chicken nuggets. Increasing the substitution level significantly increased protein and fiber levels and decreased fat and carbohydrate levels, but decreased the level of panelist acceptance of sensory attributes. Based on the effectiveness test, the treatment with the highest substitution showed the best total effectiveness value due to the superiority of nutritional parameters, although the control treatment had the highest organoleptic acceptance. Thus, the substitution of tofu dregs and okra flour has the potential to be used to increase the nutritional value of chicken nuggets, while still paying attention to formulation optimization to maintain the sensory quality of the product.
THE EFFECT OF TOFU DUMP SUBSTITUTION ON THE CHEMICAL CHARACTERISTICS AND SENSORY QUALITY OF CHICKEN SAUSAGE Vincentius Soeyoto; Yuyun Yuniati; Bambang Sigit Sucahyo
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Chicken sausage is a widely consumed processed meat product, but its relatively high production costs and low fiber content encourage the need for innovative formulations based on alternative ingredients. Tofu dregs, a byproduct of the tofu industry, contain vegetable protein and dietary fiber that have the potential to be used as a substitute ingredient in making chicken sausages. This study aims to analyze the effect of tofu dregs substitution on the chemical and organoleptic qualities of chicken sausages. The research method used was a laboratory experiment with a one-factor completely randomized design, namely tofu dregs substitution levels of 10%, 30%, 50%, and 60%. Parameters observed included protein, fat, and carbohydrate levels, as well as organoleptic tests for color, aroma, texture, and taste using a hedonic scale. Chemical quality data were analyzed using ANOVA, while organoleptic data were analyzed nonparametrically. The results showed that tofu dregs substitution affected the chemical quality and organoleptic acceptance levels of chicken sausages. Substitution at certain levels was able to increase fiber content without significantly reducing consumer acceptance. This study shows that tofu dregs have the potential to be used as a substitute ingredient in making chicken sausages to produce a more nutritious and sustainable product.
Pengaruh Konsentrasi Sari Buah Pala (Myristica Fragrans) dan Teh Hijau (Camellia Sinensis) terhadap Aktivitas Antioksidan Kombucha Tahir, Faleria Christin; Yuniati, Yuyun; Hartati, Fadjar Kurnia
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v11i3.63992

Abstract

Kombucha merupakan minuman fermentasi berbasis teh yang dihasilkan melalui simbiosis bakteri dan khamir (SCOBY) dan dikenal memiliki aktivitas antioksidan. Pemanfaatan daging buah pala (Myristica fragrans) sebagai bahan tambahan berpotensi meningkatkan nilai fungsional kombucha karena kandungan senyawa fenolik, flavonoid, dan vitamin C. Penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi sari buah pala dan teh hijau (Camellia sinensis) terhadap aktivitas antioksidan, pH, total asam tertitrasi (TAT), dan karakteristik organoleptik kombucha. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu kombinasi konsentrasi sari buah pala dan teh hijau dengan lima taraf perlakuan: A1 (0%:100%), A2 (5%:95%), A3 (10%:90%), A4 (20%:80%), dan A5 (30%:70%) (v/v). Fermentasi dilakukan selama 8 hari pada suhu ruang. Aktivitas antioksidan dianalisis menggunakan metode DPPH (IC₅₀), sedangkan data parametrik dianalisis dengan ANOVA dan data nonparametrik dengan uji Kruskal–Wallis (α = 5%). Hasil penelitian menunjukkan bahwa konsentrasi sari buah pala berpengaruh nyata (p < 0,05) terhadap aktivitas antioksidan dan total asam tertitrasi, namun tidak berpengaruh nyata terhadap pH kombucha. Nilai IC₅₀ terendah diperoleh pada perlakuan A5 sebesar 56,50 ppm, menunjukkan aktivitas antioksidan tertinggi. Nilai total asam tertitrasi tertinggi diperoleh pada perlakuan A3 sebesar 0,75%. Uji organoleptik menunjukkan bahwa perlakuan A2 memiliki tingkat penerimaan tertinggi oleh panelis. Berdasarkan uji efektivitas, perlakuan terbaik adalah A2 (5% sari buah pala : 95% teh hijau), karena memberikan keseimbangan optimal antara aktivitas antioksidan, karakteristik kimia, dan penerimaan sensoris.
Assistance in Enhancing the Functional Value of the Yellow Tofu Production System through a Value Engineering Approach at UD SDD Kediri Yuniati, Yuyun; Mohamad, Silvana; Fais, Moh. Ainul
Journal of Community Practice and Social Welfare Vol. 6 No. 1 (2026): Journal of Community Practice and Social Welfare
Publisher : LPPM Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/jacips.2026.6.1.16-28

Abstract

Micro-scale tofu industries often operate using conventional production systems that evolve through habit rather than structured technical planning, leading to inefficiencies in energy use and workflow organization. This Community Service program was conducted at UD SDD Kediri to enhance the functional value of its yellow tofu production system through a value engineering approach. The activity focused on improving the combustion system and facility layout without requiring costly technological replacement. The methodology consisted of situational analysis, functional identification, process mapping, simulation of layout improvement, limited implementation, and evaluation. Initial observations showed a production cycle time of approximately 180 minutes per batch, material movement distance of ±22 meters, and high heat exposure due to an uninsulated traditional furnace. Layout simulation reduced movement distance to ±14 meters and shortened movement time from 25 to 15 minutes, indicating a potential efficiency improvement of around 36% in motion-related activities. Minor adjustments in airflow and heat direction improved combustion stability and reduced direct heat exposure. The findings demonstrate that inefficiencies were primarily associated with weak supporting functions rather than production capacity limitations. The program strengthened both technical configuration and managerial awareness of function–cost relationships, confirming that incremental value engineering interventions provide a feasible pathway for efficiency enhancement in micro-scale food enterprises.
Pengaruh Rasio Jantung Pisang (Musa Paradisiaca), Jamur Kuping (Auricularia Auricula-Judae), dan Tepung Edamame (Glycine (L.) Merrill) Pada Pembuatan Patty Nabati Simon Cristiawan, Yosua Wempy; Yuniati, Yuyun; Handarini, Kejora
Jurnal Locus Penelitian dan Pengabdian Vol. 5 No. 5 (2026): JURNAL LOCUS: Penelitian dan Pengabdian
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/locus.v5i5.5617

Abstract

Pengembangan pangan berbasis nabati semakin meningkat seiring dengan kesadaran masyarakat terhadap pola konsumsi sehat dan berkelanjutan. Patty nabati menjadi salah satu alternatif pengganti daging yang potensial, namun masih menghadapi tantangan dalam hal tekstur, rasa, dan nilai gizi. Penelitian ini bertujuan untuk menganalisis pengaruh variasi rasio jantung pisang, jamur kuping, dan tepung edamame terhadap mutu kimia dan organoleptik patty nabati serta menentukan formulasi terbaik. Metode yang digunakan adalah eksperimen dengan Rancangan Acak Lengkap (RAL) satu faktor dengan empat perlakuan dan tiga ulangan. Analisis meliputi uji kimia (protein, serat, karbohidrat, dan abu) serta uji organoleptik (warna, rasa, tekstur, dan aroma). Data dianalisis menggunakan ANOVA, uji Kruskal-Wallis, dan uji efektivitas De Garmo. Hasil penelitian menunjukkan bahwa variasi rasio bahan berpengaruh signifikan terhadap kadar protein, karbohidrat, abu, serta atribut tekstur dan aroma, namun tidak berpengaruh terhadap kadar serat, warna, dan rasa. Formulasi terbaik diperoleh pada perlakuan A1 dengan nilai efektivitas tertinggi sebesar 0,646 yang menunjukkan keseimbangan antara nilai gizi dan penerimaan sensoris. Kesimpulannya, kombinasi bahan lokal ini berpotensi menghasilkan patty nabati sebagai pangan fungsional yang sehat, bergizi, dan memiliki daya terima yang baik.
Pengaruh penambahan kacang tunggak (Vigna unguiculata) dan daun kelor (Moringa oleifera) terhadap sifat kimia dan organoleptik biskuit gluten free Chuardy, Valentino Adrian; Handarini, Kejora; Yuniati, Yuyun; Devianti, Rachma Nur; Wulandari, Imania Ayu
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/anq3fs88

Abstract

Biskuit adalah kudapan yang digemari dan mudah diterima di Indonesia. Pemanfaatan kacang tunggak dan daun kelor pada biskuit gluten free berbahan tepung mocaf perlu dikaji sehingga dapat menghasilkan sifat kimia dan organoleptik yang serupa dengan biskuit berbahan tepung terigu. Kacang tunggak dan daun kelor merupakan sumber pangan lokal kaya protein yang bermanfaat sebagai bahan fortifikasi tepung mocaf dalam upaya pengurangan penggunaan tepung terigu. Tujuan dari penelitian ini adalah untuk menentukan pengaruh dan  perlakuan terbaik dari konsentrasi penambahan kacang tunggak (Vigna unguiculata) dan daun kelor (Moringa oleifera) terhadap sifat kimia dan organoleptik biskuit gluten free. Penelitian ini menggunakan metode eksperimen laboratoris dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 level perlakuan yakni perbandingan konsentrasi tepung kacang tunggak dan bubuk daun kelor yang terdiri dari perlakuan P1 (96% : 4%), P2 (92% : 8%), P3 (88% : 12%), P4 (84% : 16%). Penelitian ini dilakukan 3 kali ulangan. Parameter uji yang dilakukan adalah sifat kimia yang terdiri dari kadar air, kadar abu, kadar protein dan kadar serat kasar. Sifat organoleptik terdiri dari warna, rasa, aroma dan tekstur. Hasil penelitian menyatakan perlakuan terbaik adalah biskuit gluten free dengan perbandingan tepung kacang tunggak 92% dan bubuk daun kelor 8% (P2) dengan hasil kadar air 3,81%, kadar abu 2,35%, kadar protein 14,11%, kadar serat kasar 2,62%, dan rerata organoleptik dengan nilai 3 (Netral). Hal ini menunjukkan bahwa tepung kacang tunggak dan bubuk daun kelor dengan formula yang tepat memiliki potensi besar sebagai bahan fortifikan dalam pembuatan biskuit gluten free dalam mendukung pemanfaatan pangan lokal dan substitusi terigu.
Co-Authors Achmad Qodim Syafa&#039;atullah Adelia, Kezia Agung Rasmito Alfanaar, Rokiy Anitarakhmi Handaratri Aziza, S. Alfiyah Nur Bambang Sigit Sucahyo Bambang Sutejo Bambang Sutejo, Bambang Cahyani, Maulidya D. Christa, Amadea Chuardy, Valentino Adrian Dedy Kunhadi Devianti, Rachma Nur Dhiya Dini Azmi Donny Satria Bhuana Elizabeth Angela Sitijo Eric Nurandriea Fadjar Kurnia Hartati Fadjar Kurnia Hartati, Fadjar Kurnia Fahilah, Khoiriyah Farrell Ricardo Tirtasatya Febriana Kesuma, Ruth Heriyanto Heriyanto Jannah, Jumrotul Jessica Lukito Jessica Novanti Kurniawan Kejora Handarini Kestrilia Rega Prilianti Kusyairi, Achmad Lailatul Qadariyah Leny Yuliati M. Yogi Riyantama Isjoni Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Maria Agustini Melany Melany Melinda, Anna Moh. Ainul Fais Monica, Eva Natanael Anugerah Tuuk Natan Ningrum, Cicik Agustia Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Novidayasa, Ifra Nunuk Hariani Nunuk Hariyani Nur Aziza, S. Alfisyah NURUL HAYATI Pamela Felita Tjendra Pantjawarni Prihatini Perwirani, Nindya Ayu Leonita Pradipta Risang Ratna Sambawa Pramitha, Asti Rizkiana Prasiska, Revina Lusy Prayudanti, Adhania Andika Putra Siswoyo , Deddy Kurniawan Rachma Nur Devianti Rahmiati, Retnani Ramadhani, Mirza Retnani Rahmiati Rollando, Rollando Ruth Febriana Kesuma S. Alfisyah Nur Aziza Sandra Dewi Tansil Saras Nurani Putri Saraswati, Exist Selfina Gala Shafitri, Virginia Sholihah, Dewi Deniaty Silvana Mohamad Simon Cristiawan, Yosua Wempy Sri Rahajoe, Endang Sucahyo, Bambang Sigit Sultan Arif Rahmadianto Sultan Arif Rahmadianto Sumarno . Sumaryam Syafa’atullah, Achmad Qodim Tahir, Faleria Christin Tajuddin Noor, M. Trisbiantoro, Didik Vincentius Soeyoto Widodo, Evan Krisdian Wilujeng, Lilis Lestari Wulandari, Imania Ayu Zuri Rismiarti Zuri Rismiarti