Article Per Year (5 Year)
p-Index From 2021 - 2026
2.567
P-Index
This Author published in this journals
All Journal Agrointek Pembangunan Pedesaan Jurnal Hasil Penelitian Industri Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Jurnal Gizi dan Pangan Soedirman (JGPS) Agrin : Jurnal Penelitian Pertanian Communications in Science and Technology Indonesian Food Science and TechnologyJournal Agroteknika Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Abdi Masyarakat Saburai (JAMS) Fruitset Sains : Jurnal Pertanian Agroteknologi Jurnal Farmasi Komunitas Indonesian Journal of Food Technology Nanggroe: Journal Of Scholarly Service Journal of Health Management and Pharmacy Exploration (JOHMPE) Nanggroe: Journal of Scholarly Service Jurnal Sains dan Kesehatan
Santi Dwi Astuti
Dept. Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Program Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Indonesian Journal of Food Technology

 1 
Optimization Of Carica Fruit Jelly Candy Formula: Study Of Proportions Of Carica Fruit Pure And Bovine Gelatin Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Rachmadhani, Syafa Athala
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.2024.3.1.12721

Abstract

Carica is one of the fruits that can be found in the Dieng Plateau, Wonosobo Regency. Carica fruit has a unique taste, distinctive aroma and chewy flesh. It has a sour, bitter and gum taste which can cause itching, so this fruit is only good for consumption if it has been processed first. One example is by processing it into jelly candy. This study aims to: (1) determine the proportions of puree carica and gelatine to produce carica jelly candy products that have a response of elasticity, cohesiveness, carica taste, softness, and maximum preference, yellow color in range, and minimum stickiness; (2) knowing the sensory characteristics of the jelly candy product with the formula recommended by the Design Expert program; (3) determination of the price of rubber between the optimum formula jelly candy product and the control. This study used the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) experimental design consisting of 2 factors and 2 blocks to obtain 14 treatment combinations. The data obtained were analyzed using Design Expert software V.10 and SPSS IBM Statistics V.25 using a 95% T-test. The results of this study were the optimum carica fruit jelly candy formula with the proportion of carica fruit puree 28.85% and gelatine 12.75% with a desirability value of 0.75. Increasing the proportion of pure carica fruit causes an increase in the intensity of carica taste and yellow color. While the addition of gelatin gave an increase in the elasticity, cohesiveness, stickiness and level of preference of the panelists. The results of chemical tests on carica fruit jelly candy with optimum formula and control were the optimum product had higher moisture content, ash content, protein content, and vitamin C than the control product.
Level of Importance and Consumer Satisfaction Analysis of Carica Strudel Products Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Haryanti, Pepita; Ardita, Andreas Dimas Fajar
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.13839

Abstract

Carica has now become a typical commodity of Wonosobo Regency. One of the Micro, Small and Medium Enterprises (MSMEs) engaged in carica processing in Wonosobo Regency is the Berkah Mandiri Joint Business Group (KUB). One of its products is carica strudel. Carica strudel is a food product in the form of a multi-layered pastry that is rolled and then filled with cooked carica fruit to form a fla-like shape. Strudel carica has been produced and distributed since 2021. Promotional activities carried out by strudel carica producers have not been maximized. This must be improved in order to increase business turnover. The purpose of this study is to determine recommendations for attribute strategies that need to be improved so that they can increase business turnover. This study used 100 respondents with the criteria that are at least 17 years old and have consumed strudel carica at least 2 times in the last 3 months. The aspects studied include pastry skin, strudel filling, packaging, and price & promos. The methods used to measure the level of importance and customer satisfaction are Importance-Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The results showed that each aspect has attributes with the highest level of importance, satisfaction, and suitability. The IPA matrix shows that there are 11 superior attributes of carica strudel, namely softness of the skin, comparison of skin to filling, chewiness, crispness, flavor, sweetness, size, sweetness of fla, packaging shape, ease of opening the package, and price compatibility with quality. There are 7 attributes recommended for improvement, namely the aroma of the skin, the savory taste of the skin, the sour taste of the fla, the type of packaging material, label design, completeness of label information, and promotion methods through social media. Based on the CSI method, a consumer satisfaction index value is obtained in the satisfied category.
Characterization of the Physical, Chemical, and Sensory Properties of Mocaf and Menir Analog Rice with the Addition of Skim Milk and Konjac Glucomannan Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Novitasari, Dian
Indonesian Journal of Food Technology Vol 4 No 2 (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.2025.4.2.18381

Abstract

Background: Food diversification based on local resources is essential to reduce dependence on rice while improving the nutritional and functional quality of alternative staple foods. Purpose: This study aimed to compare the physicochemical and sensory characteristics of four analog rice formulations: those based on modified cassava flour (mocaf) (BA1), rice grits flour (BA2), and both materials supplemented with skim milk and konjac glucomannan (KGM) (BA3 and BA4). Method: The experiment was conducted using a non-factorial Completely Randomized Design (CRD) with four treatments differing in base material and functional ingredient addition. Analog rice was produced through an extrusion process, followed by analyses of proximate composition, starch content, total sugars, dietary fiber, starch and protein digestibility, mineral content (sodium and potassium), color parameters (L*, a*, b*), water activity (Aw), and sensory evaluation by 40 untrained panelists. Result: The results showed that BA1 exhibited higher moisture content, dietary fiber, and potassium levels, along with lower Aw and sodium content, compared to BA2. In contrast, BA2 demonstrated higher protein content, energy value, and lightness (L*) than BA1. The incorporation of skim milk and KGM in BA3 and BA4 significantly affected most measured parameters, increasing moisture, ash, protein, total sugar, and soluble fiber contents, while reducing starch content, insoluble fiber, starch and protein digestibility, and energy value. Sensory evaluation indicated that BA1 outperformed BA2 in terms of texture and stickiness, whereas the addition of skim milk and KGM—particularly in BA3—significantly enhanced overall acceptability, flavor, and aroma. These findings suggest that the combination of mocaf, skim milk, and konjac glucomannan produces analog rice with improved functional and organoleptic properties, highlighting its potential as a locally sourced alternative staple food.
Co-Authors Adityo Nugroho, Adityo Aisyah Tri Septiana Al-Aula, Fina Hadina Ardita, Andreas Dimas Fajar Arsyistawa, Hadana Sabila Ayuningtyas, Laksmi Putri Berlilana Berlilana Budi Sustriawan Caecar, Desinta Afifah Dian Novitasari Elvira Syamsir Erminawati erminawati Ferliana, Agnes Friska Citra Agustia Furqon Furqon, Furqon Gunawan Pamudji Widodo Hanis Adila Lestari Herdian Farisi Ida Widiyawati Indah Nuraeni Indarto Indarto Isti Handayani istiqomah istiqomah Kiyat, Warsono El Lestari, Hanis Adila Luhsarandini, Bivannie MANDAMDARI, ALPHA NADEIRA Mardika, Dayatri Nur Mela, Ervina Melia Dianingrum Merbawinarni, Resti Noorhidayah, Ratri Nur Aini Nuri Andarwulan Octavia, Selly Dilla Octavia Pepita Haryanti Prihananto, Vincentius Purwiyatno Hariyadi Rachmadhani, Syafa Athala Rifda Naufalin Rumpoko Wicaksono Slamet Budijanto Suliman, Nageeb Mohammed Susanti, Norma Rahma Theedens, Maria Theodora Tri Wijayanti V. Prihananto Zanuar Rifai