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Laras Cempaka
Universitas Bakrie
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Pemanfaatan Jejaring Sosial dalam Mencari Referensi Resep Makanan Pendamping ASI bagi Working Mom Kurnia, Ari; Asiah, Nurul; Cempaka, Laras; Pujadi Susilo, Tri
Indonesian Journal for Social Responsibility Vol. 2 No. 02 (2020): December 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i2.21

Abstract

The babies are six months and over enter the fulfillment phase of complementary food. Working Mom often has difficulty in preparing the child's food, due to limited time and knowledge of food recipes, so using frozen food is an easy way to provide food. Apart from being considered more economical, cleanliness is also more guaranteed, and the most important thing is that nutrition is fulfilled and fresh when consumed even though you have to struggle with time. The purpose of this Community Service is to educate working mom in utilizing social media as a means of finding information, as well as a verified, trusted source. The method used was a Focus Group Discussion (FGD) with approximately 30 participants from the Mom Blogger Community and the City of Pelangi in Pancoran, South Jakarta. The FGD’s result, the Working Mom utilizes social media because of their network and the ease of making food, no longer looking for trusted sources because of their lack of understanding in using smartphones, so that even though the making of MPASI recipes is accessed through a number of mass media and social media, it is necessary to consider, composition, material handling, processing techniques, sanitation and storage techniques.
Pengembangan Ekonomi Masyarakat Melalui Pembuatan WA Group Bisnis dalam Meningkatkan Pemasaran Ibu-Ibu di Perumahan Puri Depok Mas, Depok Cempaka, Laras
Indonesian Journal for Social Responsibility Vol. 3 No. 01 (2021): June 2021
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v3i1.80

Abstract

Economic activities in society during this pandemic need to be increased. Among them is by moving the economy from small community groups in residential areas. There is a huge opportunity for economic activity in today's residential areas, especially after the government adopted the PSBB (Large-Scale Social Restriction) policy, which in the end, many community activities were transferred to their respective areas of residence. This is an opportunity for the surrounding community to build their economic passion. One of the strategies is to create a forum in order to improve marketing, increase capabilities through knowledge sharing sessions and rotate the economy between people. The activities carried out in this service area by creating a business community in the WhatsApp group (WAG) platform and managing the business activities in it. There are approximately 226 residents of the Puri Depok Mas (Depok) cluster area who are members of this community. PDM Market Partners, which are business communities in the cluster area, have been established since the pandemic, with members as members of sellers and buyers. Sellers are dominated by new businesses, some of which were established during the pandemic. With the existence of a business community through this WAG, it can accommodate all the needs of the seller with regard to the scope of his business and to the buyer for the goods he needs.
Yeast and Wrapping Materials on The Quality of Tempeh Rachmah, Annisa Nur; Cempaka, Laras; Mukaromah, Arnia Sari
Berkala Ilmiah Biologi Vol 15 No 2 (2024)
Publisher : Fakultas Biologi Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bib.v15i2.6341

Abstract

Abstract: Tempeh is one of the popular fermented soybeas products in Indonesia and in involves yeast in its manufacture. In addition to its delicious taste and relatively affordable price, tempeh has many nutritional values ​​including vitamin B6 (pyridoxine), vitamin K, protein and high essential amino acids. The good tempeh quality can be affected by materials preference and accuracy throughout making process. Besides soybeans, the tempeh quality is affected by type of yeast and packaging materials. Currently, tempeh making process commonly use instant yeast and plastic as wrapping material than either usar or other wrapping material in the market. The research objective was to elaborate the yeast types impact and wrapping materials on the quality and shelf life of soybean tempeh. The organoleptic assessment was carried out by the hedonic test analyzed by the Kruskal Wallis test and proceeded by the Mann Whitney test if there was a significant difference. Meanwhile, the observation of shelf life was carried out by means of a sensory test until the tempeh rotted. The results showed the type of yeast and packaging materials influencing on the quality of tempeh. Tempeh treatment P5 (using usar and banana leaves) had the highest score in color criteria (3.76±0.0737), smell (2.73±0.1447ceg), texture (2.93±0.1047ceg), taste (3.74±0.1407fj), shelf life (4 days) and faster mold growth than other treatment. According to the results, the panelists preferred tempeh fermented using usar and wrapped in banana leaves, because it was more natural and had the longest durability.
The preference mapping of rice bran tempe cookies Cempaka, Laras; Saraswati, Tiara Indra; Asiah, Nurul; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v8i1&2.57

Abstract

Tempe is a traditional indigenous fermentation food from Indonesia. The addition of rice bran as raw material for soybean mixture aims to improve functional properties of tempe. The sensory description and sensory mapping of four formulations rice bran tempe were measured. Seventy-five consumers were recruited to participate in the projective mapping of rice bran tempe cookies at the sensory laboratory of Universitas Bakrie, one of the private universities in Indonesia. The test consists of a descriptive evaluation of products with sensory attributes: taste, color, flavor, texture and aftertaste. Data was used to develop a preference map for rice bran tempe cookies. The cookies formulation consist of rice bran tempe without any addition (RBT1), rice bran tempe with cocoa powder (RBT2), rice bran with dates extract (RBT3), and rice bran tempe with cocoa powder and dates extract (RBT4). Results from preference mapping showed that the position for each rice bran tempe cookies formulation show differently with commercial products. The map shows RBT1 and RBT2 cookies have higher consumer preferences (elevation 40) than RBT3 cookies (elevation 30) or RBT4 cookies (elevation 20). Average overall acceptance scores for the four samples ranged from 4.37 to 4.81 on a 1-9 scale. The addition of rice bran tempe to the cookies formulation has not been accepted by the consumers due to the sensory attributes of bitter taste, dark color, aroma like animal feed, hard texture and bitter aftertaste. The presence of cocoa powder and dates extract has not been able to increase consumer preference of the tempe rice bran cookies.
Textural evaluation of sausages as affected by partial meat substitution using okara tempe Ramadhan, Kurnia; Eka Rada, Febriana; Asiah, Nurul; Cempaka, Laras
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 10 No. 1 (2022): June 2022
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v10i1.144

Abstract

Okara tempe has been traditionally consumed as low-cost meat substitute. This study aims to evaluate the textural properties of sausage as affected by partial meat substitution using okara tempe. Two types of sausages were tested, namely cellulose-cased and collagen-cased sausages with the level of meat substitution at 0, 10, and 20 %. The scope of assessment includes texture profile analysis, scanning electron microscopy, and sensory evaluation. The results showed that increasing okara tempe concentration led to a decreasing hardness and resilience of sausage samples. Microscopy images revealed fractal structure on the inner surface of okara tempe-substituted sausages that might be responsible for weakening of the structure. Consumers’ appreciation on sausage texture tended to be decreased with the increasing concentration of okara tempe. Agglomerative hierarchical clustering analysis distributed the consumer panels into two clusters with slightly different hedonic scoring pattern. Lastly, although the okara tempe-substituted sausages had a weaker structure, the means of hedonic scores of all sausage samples were within positive response range indicating consumers’ acceptance to the okara tempe-substituted sausages.
Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA) Cempaka, Laras; Annisaa, Dhita Noor; David, Wahyudi; Ramadhan, Kurnia
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.209

Abstract

Chocolate drinks are widely consumed due to their rich flavor and polyphenol content. Previous research has highlighted the flavor richness and high polyphenol content of Arabica coffee. This study aims to examine the effects of adding Arabica coffee on the physical characteristics and sensory profiles of chocolate drinks. The composition of the chocolate drinks used in this study includes fermented cocoa powder, Java Preanger Arabica coffee powder, Cascara Arabica, and stevia sweetener. Physicochemical analysis methods encompass color testing, pH measurement, and total soluble solids (TSS) determination. The five tested formulations resulted in a slightly dark yellowish-red color, with pH values ranging from 5.82 ± 0.10 to 6.22 ± 0.08, and TSS content ranging from 5.17 ± 0.76 to 5.90 ± 0.46. In addition to physicochemical analysis, sensory analysis was conducted using the Check-All-That-Apply (CATA) method facilitated by XLSTAT. Although no formulations matched the ideal product, the most preferred formulation consisted of 80% cocoa and 20% coffee, attributed to its sweet flavor. With lower percentages of coffee addition, attributes such as chocolate flavor, sweetness, caramel flavor, and milk flavor became more prominent in the chocolate drinks.
Volatile Compound Profiles of Indonesia's 'Cilembu' Sweet Potato (Ipomea batatas L. var. Rancing): Impact of Storage Astuti, Rizki Maryam; Apriyantono, Anton; Cempaka, Laras; Adilah, Malikah
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.75

Abstract

Native to the west Java Region, Indonesia, ‘Cilembu’ sweet potatoes (Ipomea batatas L. var Rancing) is highly valued for its unique taste. However, the volatile compound profile of Cilembu sweet potato (CSP) has not been fully characterized. Therefore, this study aimed to analyze volatile compounds in CSP after conventional baking and storage, compared to Manohara sweet potato (MSP). Volatile compounds were analyzed using Gas Chromatography Mass Spectrometry (GCMS). The result showed that benzaldehyde was a key volatile compound in fresh CSP tubers. In comparison, MSP was dominated by terpenes as the main components, including α-gurjunene, methoxy-phenyl-oxime, and cymene. During storage, the sugar content in CSP surged due to starch hydrolysis, leading to the formation of Maillard reaction products, such as furfural, benzaldehyde, and 2-furan methanol, and these compounds contributed to the distinctive flavor of oven-baked CSP.
Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) Misbakh, Nafila Chaerunnisa; Cempaka, Laras; David, Wahyudi; Asiah, Nurul
Jurnal Agro Industri Perkebunan Vol. 10 No. 2 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v10i2.2545

Abstract

Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa beans and shorten the fermentation time. The purpose of this study was to compare the starter cultures used in the cocoa bean fermentation process through a meta-analysis approach. Twenty-four related articles have been screened from the initial number of 110 articles. There are five starter cultures and six parameters that can be processed by Confidence Interval (CI) analysis. Calculating p and I2 values ​​using STATA software was performed to see variations between studies and test the significance of their effects during the fermentation process through p values. The variation test between studies showed that the profiles of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were heterogeneous. While the yeast profile, levels of lactic acid, acetic acid and pH between studies are homogeneous. The results of the study showed that the addition of starter culture will affect the levels of yeast profile (ES: 0.470; 95% CI: 0.371 to 0.569; p = 0.0); LAB profile (ES: 0.747; 95% CI: 0.600 to 0.894; p = 0,0); AAB profile (ES: 0.808; 95% CI: 0.663 to 0.953; p = 0.0); lactic acid (ES: -0.003; 95% CI: -0.162 to 0.156; p = 0.039); acetic acid (ES: 0.189; 95% CI: 0.01 to 0.368; p = 0.039) and pH (ES: 0.109; 95% CI: 0.001 to 0.218; p = 0.049). Using pure starter cultures can increase the number of microbes of the type added and increase metabolic activity by showing a decrease in acetic acid levels in cocoa beans at the end of the fermentation process. However, no changes were seen in pH or lactic acid levels.
KARAKTERISTIK SENSORI DAN ANALISIS MIKROBA TEMPE SEGAR BERANEKA RASA Cempaka, Laras; Widyana, Mitha Anggraeni; Astuti, Rizki Maryam
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 1 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i1.4633

Abstract

Tempe merupakan produk fermentasi yang umumnya terbuat dari kacang kedelai. Formulasi terhadap bahan baku dapat dilakukan untuk meningkatkan nilai fungsional dan mutu sensorinya. Penelitian ini bertujuan untuk mengetahui karakteristik dominan dan analisis mikroba pada tempe dengan bahan baku yang divariasikan. Pada penelitian ini menggunakan empat jenis tempe, yaitu tempe kedelai kuning (154), tempe dengan campuran kacang kedelai kuning, kacang kedelai hitam, kacang koro, kacang hijau (581), tempe kedelai kuning dengan penambahan kayu manis (943), dan tempe dengan campuran kacang kedelai kuning, kacang kedelai hitam, kacang koro, keju Gouda (489). Analisis karakteristik sensori dilakukan dengan metode Projective Mapping. Seluruh sampel diuji terhadap 75 orang panelis tidak terlatih. Principal Component Analysis dan WordItOut digunakan untuk mendapatkan konfigurasi posisi dan karakteristik dominan tempe. Analisis koliform menggunakan metode Most Probable Number. Jumlah mikroba pada tempe dianalisis dengan metode Angka Lempeng Total. Hasil analisis biplot menunjukkan bahwa 154 dan 943 berada pada satu kuadran, sedangkan 581 berada pada kuadran yang sama dengan 489. Karakteristik dominan pada tempe 154 adalah aroma tempe segar, warna putih kekuningan, rasa hambar, tekstur padat, pada tempe 581 aroma asam, warna putih kehijauan, rasa asam, tekstur padat, pada 943 aroma kacang-kacangan, warna putih kehijauan, rasa hambar, tekstur padat dan pada tempe 489 adalah aroma asam, warna putih kehijauan, rasa asam, tekstur padat. Seluruh sampel tempe tidak mengandung mikroba koliform. Seluruh sampel menunjukkan jumlah mikroba yang tinggi kemungkinan karena tingginya pertumbuhan kapang dan bakteri probiotik.
Impact of Okara Tempe powder concentration and particle size on color and sensory properties of cookies Ramadhan, Kurnia; Salsabillah, Syifa; Asiah, Nurul; Cempaka, Laras
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 2 (2024): December 2024
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v12i2.192

Abstract

Okara, a byproduct of soymilk production, is traditionally fermented into tempe and is rich in fiber, making it a cost-effective food ingredient. This study evaluates the color and sensory properties of cookies formulated with okara tempe powder (OTP) of varying particle sizes and concentrations. Results indicated that higher OTP concentrations and coarser particle sizes led to darker cookies, with significant changes in redness/greenness (a*), and yellowness/blueness (b*) values. Sensory attributes were evaluated using a hedonic scale, revealing that cookies with higher OTP concentrations received lower overall liking scores. Cookies with 30% OTP were the least favored, showing a wide range of scores. Conversely, cookies with 10% fine OTP particles were generally preferred, with no significant difference in mean hedonic scores compared to control samples. Principal Component Analysis (PCA) of hedonic data showed strong correlations among overall liking, aroma, texture, and taste, while appearance was distinct. Sensory descriptors highlighted differences in color, flavor, and texture between control and OTP-containing cookies. Control samples were characterized by "sweet" and "milky" flavors and a "smooth" texture, whereas OTP cookies had "nutty" flavors, a "coarse" mouthfeel, and a "crunchy" texture. Some panelists noted a "bitter" flavor and "gritty" sensation in cookies with 30% OTP. These findings suggest that OTP can influence the sensory properties of cookies, with potential applications in food product development.
Co-Authors Adilah, Malikah Ajeng Qonita Nugrafitri Akbar Annisaa, Dhita Noor Anton Apriyantono ARDIANSYAH ARDIANSYAH Ardiansyah, Ardiansyah Arnia Sari Mukaromah Dody Dwi Handoko Eka Rada, Febriana Eliza, Naila Eni Kusumaningtyas Handoko, Dody D. Hanifah Nuryani Lioe Kurnia, Ari Maggy Thenawidjaja Suhartono Maulidini, Tiara Maulidini, Tiara Misbakh, Nafila Chaerunnisa Muhammad Iqbal Ramadhan Naila Eliza Nurul Asiah Nurul Asiah Palupi, Nurheni Sri Pujadi Susilo, Tri Rachmah, Annisa Nur Ramadhan, Kurnia Ramadhan, Nadya Salsabila Rizki Maryam Astuti Rizki, Afifah Amalia Salsabillah, Syifa Saraswati, Tiara Indra Sylvia Oktavia Kusumawardani Tiara Maulidini Wahyudi David Widyana, Mitha Anggraeni