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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 CHEMICA Jurnal Teknik Kimia 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 Food Science and Technology Journal (Foodscitech) Jurnal Teknologi Jurnal Optimalisasi ASEAN Journal of Chemical Engineering Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi Dedikasi: Jurnal Pengabdian kepada Masyarakat 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 Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology Composite Journal Of Chemical Process Engineering NAWASENA: Journal of Community Service Jurnal Sains dan Teknologi Pangan
Yuyun Yuniati
Department Of Chemistry, Ma Chung University, Malang 65151, Indonesia
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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.
Pengaruh Rasio Jantung Pisang (Musa Paradisiaca), Jamur Kuping (Auricularia Auricula-Judae), dan Tepung Edamame (Glycine (L.) Merrill) Pada Pembuatan Patty Nabati Yosua Wempy Simon Cristiawan; Yuyun Yuniati; Kejora Handarini
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.
THE EFFECT OF TEMPE FLOUR SUBSTITUTION AND THE ADDITION OF COFFEE GROUNDS ON PROTEIN, FIBER, CARBOHYDRATE CONTENT, AND ORGANOLEPTIC QUALITY OF DAHLIA COOKIES Elizabeth Angela Sitijo; Bambang Sigit Sucahyo; Yuyun Yuniati; Rachma Nur Devianti
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20682370

Abstract

Dahlia cookies are a food product generally made using wheat flour as the main ingredient and sugar as a flavor enhancer. Tempeh flour can be used as a substitute for wheat flour because it has a higher protein content, as well as containing essential amino acids and dietary fiber. Coffee grounds are coffee processing waste that still contains bioactive compounds and fiber so it has the potential to be used as an additional ingredient that can contribute to aroma and sensory characteristics. This study aims to determine the effect of tempeh flour substitution and the addition of coffee grounds on the protein, fiber, carbohydrate content, and organoleptic quality of dahlia cookies. This study used an experimental method with a factorial Completely Randomized Design (CRD), consisting of two factors: tempeh flour substitution (30%, 70%, 30%, 70%) and the addition of coffee grounds (6%, 6%, 12%, 12%). The parameters tested included protein content, fiber content, carbohydrate content, and organoleptic tests (color, aroma, taste, and texture). The data from the proximate content analysis were analyzed using ANOVA, while the organoleptic data were analyzed using the Kruskal-Wallis test.
CHEMICAL AND SENSORY CHARACTERISTICS OF ANALOGUE CHICKEN POPCORN BASED ON SHIITAKE MUSHROOMS, TVP, AND SEITAN Jessica Lukito; Yuyun Yuniati; Adhania Andika Prayudanti
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20322812

Abstract

Currently, plant-based foods are becoming a trend among the public, this is due to the increasing awareness of health and environmental sustainability. One potential innovation is analog popcorn chicken formulated from high-protein plant ingredients. This study aims to develop and analyze the characteristics of analog popcorn chicken based on shiitake mushrooms, TVP, and seitan as an alternative to meat. The study used a Completely Randomized Design (CRD) with four treatments in the form of variations in the concentration of the main ingredients. Chemical analysis included protein content, crude fiber, water content, and ash content, while organoleptic tests were carried out by 25 untrained panelists to assess color, aroma, taste, and texture. Chemical data were analyzed using ANOVA at a significance level of 5%, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that variations in the proportion of ingredients had a significant effect (p<0.05) on water content, protein content, crude fiber content, and texture preferences, but did not significantly affect ash content, color, aroma, and taste. The best treatment was obtained in formulation A3 (25% shiitake and seitan mushroom mixture: 75% TVP) with chemical characteristics of 15.67% protein content, 9.32% crude fiber, 41.59% water content, and 3.24% ash content. Organoleptically, the best treatment product had a "like" acceptance level for all parameters with the highest texture preference score of 4.04. This product has the potential to be developed as a nutritious plant-based food alternative to processed meat.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20566760

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20565440

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.
Integrasi AHP dan QFD dalam Penentuan Kualitas Bahan Baku Ayam untuk Mitigasi Risiko Supply Chain Silvana Mohamad; Moh. Ainul Fais; Sofiyanurriyanti Sofiyanurriyanti; Abdul Rasyid
Jurnal Optimalisasi Vol 12, No 1 (2026): April
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v12i1.15176

Abstract

This study aims to determine the priority of chicken raw material quality risks and formulate technical responses to support supply chain risk mitigation in restaurant operations. The research object was Restoran XYZ, Surabaya, which relies on chicken as its main raw material. This study used an integrated Analytic Hierarchy Process (AHP) and Quality Function Deployment (QFD) approach. Primary data were collected through observation, interviews, and questionnaires involving restaurant stakeholders responsible for procurement, inspection, and processing of chicken raw materials. AHP was used to determine supply chain risk priorities, while QFD was used to translate quality attributes into technical responses through the House of Quality matrix. The AHP results show that the highest priority risk was chicken quality not meeting standards, with a weight of 0.422, followed by delayed delivery at 0.254, price mismatch at 0.162, inaccurate weighing at 0.104, and quantity mismatch at 0.059. The inconsistency ratio was 0.09, indicating acceptable pairwise comparisons. The QFD results show that the main quality attributes were chicken freshness, followed by feather cleanliness, cutting condition, and chicken weight. The main technical responses were worker training at 26.87%, rechecking weighing results at 22.39%, preparing delivery invoices at 22.39%, careful weighing at 17.91%, and scheduling raw material delivery at 10.45%. These findings show that integrating AHP and QFD can support structured decision-making by linking risk priorities with operational quality improvement. The results can be used to develop standard operating procedures for raw material acceptance, supplier evaluation, and supply chain risk mitigation.
Marketing Strategy for Lely Gorden Interior MSME Using SOAR Analysis and Quantitative Strategic Planning Matrix (QSPM) I Gusti Ayu Sri Deviyanti; Moh. Ainul Fais; Nyoman Sri Widari; Suhatati Tjandra; Endang Sriwahyuni
Jurnal Optimalisasi Vol 12, No 1 (2026): April
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v12i1.15102

Abstract

Competition among interior-related MSMEs requires marketing strategies that connect internal capability with market opportunity. Previous studies have discussed MSME marketing strategies using SWOT, SOAR, and QSPM, but limited attention has been given to interior curtain MSMEs that rely on customization, product quality, installation service, and customer trust. This study aims to formulate and determine the priority marketing strategy for Lely Gorden Interior MSME by integrating SOAR analysis and the Quantitative Strategic Planning Matrix (QSPM). This research used a descriptive case study approach. Primary data were obtained through owner interviews and field observation, while secondary data were collected from business documents and relevant literature. The data were analyzed using SOAR, EFE, IFE, IE, and QSPM matrices. The EFE and IFE scores were 3.60 and 3.40, placing the MSME in Quadrant I of the IE matrix. This position indicates a growth-oriented strategy. The SOAR matrix produced four alternative strategies. QSPM results show that building a premium brand image through customized product quality and personalized service across online and offline channels obtained the highest Total Attractiveness Score of 3.70. The study contributes to MSME strategy literature by showing how SOAR and QSPM can convert qualitative business potential into measurable marketing priorities in an interior MSME context.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION Pamela Felita Tjendra; Yuyun Yuniati; Fadjar Kurnia Hartati
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20751573

Abstract

Pumpkin flour has the potential to be used as a substitute for wheat flour due to its high fiber and micronutrient content. This study aims to analyze the effect of pumpkin flour substitution on the physicochemical and sensory characteristics of almond crispy and to determine the best formulation. The study used a single-factor Completely Randomized Design with five substitution levels (0%, 30%, 40%, 50%, and 70%) and three replications. The parameters observed included moisture content, ash content, fiber content, and organoleptic tests (color, taste, aroma, and texture). Data were analyzed using ANOVA and the Kruskal–Wallis test . The results showed that pumpkin flour substitution significantly affected fiber content and sensory attributes, but did not significantly affect moisture and ash content. Increasing the proportion of pumpkin flour increased fiber content but tended to decrease panelists' preference level. Based on the effectiveness test, the formulation with 70% pumpkin flour substitution produced the best combination of chemical and sensory qualities, so it has the potential to be developed as a high-fiber functional food product.
Development of Gluten-Free Dried Noodles with the Addition of Anchovy Protein (Stolephorus insularis) Evan Michael Ariyanto; Yuyun Yuniati; Adhania Andhika Prayudanti
Eduvest - Journal of Universal Studies Vol. 6 No. 5 (2026): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v6i5.52885

Abstract

Manufacturer of protein-enriched gluten-free dry noodles This research aims to develop the formulation and manufacture of protein-enriched gluten-free noodles using rice flour as the main base ingredient with the addition of anchovy protein (Stolephorus insularis) in flour. The demand for high-quality, high-protein gluten-free products is increasing rapidly. This is mainly due to the emergence of public awareness about the importance of maintaining health. The anchovies used in this study have been identified as one of the high-quality and economical sources of animal protein. The method includes the characterization of anchovy proteins, and the evaluation of the final product. Using a hedonic test, the results of the study are expected to show the optimal formulation of gluten-free dry noodles that have a significant increase in protein content without sacrificing texture quality and public acceptance. Based on the effectiveness test of the De Garmo method, the A2 treatment was selected as the best treatment with a total result value of 0.642.
Co-Authors Abdul Rasyid Achmad Kusyairi Achmad Qodim Syafa&#039;atullah Adelia, Kezia Adhania Andhika Prayudanti Adhania Andika Prayudanti Agung Rasmito Alfanaar, Rokiy Anitarakhmi Handaratri Aziza, S. Alfiyah Nur Bambang Sigit Sucahyo Bambang Sigit Sucahyo Bambang Sigit Sucahyo Bambang Sigit Sucianto Bambang Sutejo Bambang Sutejo, Bambang Cahyani, Maulidya D. Christa, Amadea Chuardy, Valentino Adrian Dedy Kunhadi Devi Natalia Devianti, Rachma Nur Dhiya Dini Azmi Donny Satria Bhuana Elizabeth Angela Sitijo Endang Sriwahyuni Eric Nurandriea Evan Michael Ariyanto Fadjar Kurnia Hartati Fadjar Kurnia Hartati Fadjar Kurnia Hartati, Fadjar Kurnia Fahilah, Khoiriyah Farrell Ricardo Tirtasatya Febihapsari Febriana Kesuma, Ruth Gracia Julia Halim Heriyanto Heriyanto I Gusti Ayu Sri Deviyanti Jannah, Jumrotul Jessica Lukito Jessica Novanti Kurniawan Jimmy Jimmy Juliana Kejora Handarini Kejora Handarini Kestrilia Rega Prilianti Kusyairi, Achmad Lailatul Qadariyah Leny Yuliati Lidwina Angelica Soetantijo Lilis Rosmainar M. Yogi Riyantama Isjoni Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Maria Agustini Melany Melany Melinda, Anna Moh. Ainul Fais Monica, Eva Mulani Jeni Lestari Tampubolon Muthowif Natanael Anugerah Tuuk Natan Nazhifah Fairuzsyawal Ningrum, Cicik Agustia Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Nixson Nusa Hidayat Wibawa Novidayasa, Ifra Nunuk Hariani Nunuk Hariyani Nur Aziza, S. Alfisyah NURUL HAYATI Nyoman Sri Widari Pamela Felita Tjendra Pandu Gizta Rapi Paksi Pantjawarni Prihatini Perwirani, Nindya Ayu Leonita Pradipta Risang Ratna Sambawa Pramitha, Asti Rizkiana Prasiska, Revina Lusy Putra Siswoyo , Deddy Kurniawan Rachma Nur Devianti Rachma Nur Devianti Rahmiati, Retnani Ramadhani, Mirza Rasidah Rasidah Ratna Yulianti Wijaya Renny Indrawati, Renny Retnani Rahmiati Retnani Rahmiati Retnani Rahmiati Rollando, Rollando Ruth Febriana Kesuma S. Alfisyah Nur Aziza Sandra Dewi Tansil Saras Nurani Putri Saraswati, Exist Selfina Gala Shafitri, Virginia Shodiq , Djaffar Sholihah, Dewi Deniaty Silvana Mohamad Silvana Mohamad Sofiyanurriyanti Sri Rahajoe, Endang Sucahyo, Bambang Sigit Suhatati Tjandra Sultan Arif Rahmadianto Sultan Arif Rahmadianto Sumarno . Sumaryam Sutejo , Bambang Syafa’atullah, Achmad Qodim Tahir, Faleria Christin Tajuddin Noor, M. Trisbiantoro, Didik Vincentius Soeyoto Wa Ode Nurul Azizah Nida Ul Haq Widodo, Evan Krisdian Wilujeng, Lilis Lestari Wulandari, Imania Ayu Yosua Wempy Simon Cristiawan Zuri Rismiarti Zuri Rismiarti