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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH AGROKNOW Heuristic AGROSCIENCE TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) MONSU'ANI TANO Jurnal Pengabdian Masyarakat Jurnal Pengabdian UNDIKMA Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi JURNAL AGROSAINS : Karya Kreatif dan Inovatif Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Pro-Stek Journal of Tropical Food and Agroindustrial Technology Jurnal Karya Abdi Masyarakat Indonesian Journal of Food Technology Enrichment: Journal of Multidisciplinary Research and Development Journal of Farming and Agriculture Jurnal Sains dan Teknologi Pangan
Kejora Handarini
Universitas Dr. Soetomo
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PENGARUH PENAMBAHAN TEPUNG AMPAS KEDELAI PADA PEMBUATAN DENDENG ANALOG BERBASIS AMPAS KURMA (Phoenix Dectylifera) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK Falesta, Pasyaura Ramadhani; Handarini, Kejora; Sucahyo, Bambang Sigit
Pro-STek Vol 6, No 1 (2024): June
Publisher : Fakultas Sains Terapan Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/prs.v6i1.4252

Abstract

Berdasarkan  nilai rata-rata hasil uji efektifitas seluruh metode pengolahan meliputi uji  kimia dan sensorik seperti terlihat pada Tabel 3, terlihat bahwa perlakuan daging kering (dendeng) merupakan  makanan  yang diolah dalam bentuk irisan yang biasanya dibuat dengan bumbu dan di keringkan, bisa ada penambahan bahan pangan lain atau tidak dan bahan tambahan pangan yang diizinkan. Tujuan dari penelitian ini adalah untuk mengetahui formulasi terbaik ampas kurma dengan penambahan jenis bubuk ampas kedelai yang berbeda dengan cara dikeringkan dengan food dehydrator dan untuk mengetahui pengaruh penambahan jenis bubuk ampas kedelai yang berbeda secara kimia dan sensorik. Rencana uji coba penelitian ini menerapkan rancangan acak lengkap (RAL) satu faktor yaitu penambahan tepung ampas kedelai dengan 4 taraf yaitu 0%, 10%, 20% dan 30%. Parameter pengujian yang dilakukan adalah uji sifat kimia yaitu kadar air, kadar protein, kadar gula total, kadar serat kasat dan uji sensorik meliputi rasa, aroma, warna dan tekstur. Merujuk hasil dari penelitian diperoleh bahwa metode perlakuan yang paling baik diantara semua metode perlakuan adalah perlakuan DK2 dengan konsentrasi 100 gram ampas kurma ditambah 10 gram bubuk ampas kedelai dengan nilai energi tertinggi sebesar 5,67.  Kriteria variabel pengolahan DK2 adalah kadar protein = 24,585, gula total = 2,746, serat kasar = 2,570, kadar air = 9,028, rasa = 4 (suka), aroma = 4 (suka), warna = 4 (suka) dan tekstur. = 4 (suka). Cita rasa terbaik terdapat pada perlakuan DK2 dengan konsentrasi 100 g ampas kurma ditambah 10 g tepung ampas kedelai, dengan  nilai rendemen (NH) tertinggi sebesar 0,69.
Administration of Different Doses of Basil Leaf Extract (Ocimum Sp.) as a Preventive Measure Against Disease in the Survival of 7-Day-Old Pearl Catfish (Clarias Gariepinus) Seeds Floranda Rahmadheny Gandesha; Didik Budiyanto; Sumaryam Sumaryam; Retnani Rahmiati; Kejora Handarini
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 12 (2026): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i12.638

Abstract

This study aims to determine the ability of basil leaf extract as a disease prevention measure in pearl catfish seeds aged 7 days. The research was conducted using experimental methods. The experimental design used was a Completely Randomized Design (CRD) with one factor, namely the difference in the dose of basil leaf extract, which consisted of six treatments with four replicates. The treatment tested was the difference in the dosage of basil leaf extract, namely treatment A (0 mL), B (20 mL), C (30 mL), D (40 mL), E (50 mL), and F (60 mL), in 3 L of rearing water. The data were analyzed using ANOVA. The test animals used were pearl catfish (Clarias gariepinus) aged 7 days that were indicated to be sick. The results of the study showed that the administration of basil leaf extract had a significant effect as a disease prevention measure on the survival of pearl catfish seeds aged 7 days, with the highest survival rate reaching 82.5%. The optimal dose of basil leaf extract as a disease prevention measure was the administration of 30 mL/3 L of basil leaf extract (Treatment C). Water quality data were still supportive of the growth of catfish seeds, with pH values ranging from 6.08–7.08, dissolved oxygen ranging from 3.07–4.00 mg/L, and a temperature of around 27.7 °C, which is still within the water quality standard for fish rearing, except for ammonia levels ranging from 0.13–0.44 mg/L, which exceed the optimum water quality standard.
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.
THE EFFECT OF CASHEW NUT PUREE ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOY MILK ICE CREAM FOR LACTOSE INTOLERANCE SUFFERERS Audry Azzahra Ikhsan; Kejora Handarini; Retnani Rahmiati; Dewi Mariyanah
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.20952032

Abstract

Soy milk ice cream is an alternative food product for those with lactose intolerance who cannot consume cow's milk. The addition of cashew nut puree increases the fat content and improves the texture of the ice cream, making it smoother and creamier. This study aims to determine the effect of variations in cashew nut puree concentration on the physicochemical and organoleptic properties of soy milk ice cream. This study used a laboratory experimental method with a completely randomized design (CRD) with one factor consisting of four treatment levels, namely the addition of cashew nut puree of 0%, 10%, 20%, and 30%, each with three replications . The parameters observed included physicochemical properties consisting of protein, fat, overrun, melting speed, total solids, and organoleptic tests (color, aroma, taste, and texture). The results showed that the addition of cashew nut puree had a significant effect (p <0.05) on the physicochemical and organoleptic properties of soy milk ice cream. The treatment with the addition of 30% cashew nut puree showed the highest values in protein, fat, and total solids levels, and produced a slower melting speed and a higher level of sensory acceptance compared to other treatments. Although the highest overrun value was obtained in the treatment with the addition of 20% cashew nut puree, increasing the concentration of cashew nut puree to 30% generally resulted in an increase in the physicochemical quality and organoleptic characteristics of non-dairy soy milk ice cream.
THE EFFECT OF THE COMBINATION OF KEPOK BANANA HEART AND DRAGON FRUIT SKIN ON THE CHEMICAL AND SENSORY PROPERTIES OF HIGH-FIBER ANALOG DENGENG Shefannia Christy Wijaya; Kejora Handarini; Bambang Sigit Sucahyo; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 4 (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.21900617

Abstract

Food diversification based on local ingredients is needed to produce alternative food products that are high in nutritional value and environmentally friendly. Analog jerky is a plant-based processed product that resembles beef jerky and has the potential to be a high-fiber ready-to-eat food. This study aims to analyze the effect of the proportion of kepok banana blossom ( Musa paradisiaca ) and red dragon fruit peel ( Hylocereus polyrhizus ) on the chemical and organoleptic properties of analog jerky and determine the best proportion. The study was conducted experimentally in a laboratory using a one-factor Completely Randomized Design (CRD) with four treatments, namely the ratio of banana blossom to dragon fruit peel P1 (90%:10%), P2 (70%:30%), P3 (60%:40%), and P4 (50%:50), each with three replications. The parameters analyzed included water content, protein, and crude fiber, the data obtained were analyzed using Analysis of Variance (ANSIRA) and continued with the Least Significant Difference (LSD) test if there was a significant difference. Organoleptic tests were conducted using the hedonic method for color, aroma, and taste, using Kruskal–Wallis non-parametric analysis . The results showed that variations in the proportion of kepok banana blossom and dragon fruit peel significantly affected the water content and protein of analog jerky. Treatment P4 produced the highest protein and crude fiber content, while organoleptic tests showed significant differences in color attributes, but not in aroma, taste, and texture. Overall, treatment P4 was the best formulation because it increased nutritional value without reducing the level of sensory acceptance.
Co-Authors Achmad Kusyairi Achmad Kusyairi Adiansah, Amanda Aprilia Andi Athifa Putri Aprilianto, Richardus Arlin Besari Djauhari Arlin Besari Djauhari Aryani, Amalia Dwi Audry Azzahra Ikhsan Bambang Sigit Sucahyo Bambang Sigit Sucahyo Cahyani Tri Susilo, Regitha Pandu Chasanah, Dwi Asmaul Christian Theodorus, Fransiskus Chuardy, Valentino Adrian Devi, Yuni Astika Devianti, Rachma Nur Dewi Mariyanah Diana Puspitasari Didik Budiyanto Didik Trisbiantoro Djauhari, Arlin Besari Endang Retno Wedowati Endang Sri Rahayu Eni Harmayani Fadjar Kurnia Hartati, Fadjar Kurnia Falesta, Pasyaura Ramadhani Floranda Rahmadheny Gandesha Fungki Sri Rejeki Gultom, Sinta Febriyanti Husnul Khotimah Jannah, Jumrotul Jehandu, Maria Yuliana Permatasari Karimullah, RB. Moh. Kasmiati Kasmiati Kurnia Hartati, Fadjar Kusyairi, Achmad Madyowati, Sri Oetami Mekasari, Firsta Koesdyah Metusalach Metusalach Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Nunuk Hariani Nunuk Hariyani Nunuk Hariyani Nunuk Hariyani Nur ‘Azah Nurfaidah Nurfaidah Nursakinah Latuconsina Nurul Hayati NURUL HAYATI Ophirtus Sumule Orodiputro, Charolin Prajudanti, Adhania Andika Pramitha, Asti Rizkiana Prayudanti, Adhania Andika Rahmatang Rahmatang Rahmatul Khasanah Rahmiati, Retnani Ramadhani, Mirza Retnani Rahmiati Retnani Rahmiati Retnati Rahmiati Ricky Indra Nur Pratama Saraswati, Exist Shefannia Christy Wijaya Siregar, Rena Nirmala Sri Oetami Madyowati Sri Oetami Madyowati Sri Oetami Madyowati Sucahyo, Bambang Sigit Sumaryam Sumaryam Sumaryam Suriana Laga Tajuddin Noor, M. Tirtawan, Titus Trisbiantoro, Didik Tyas Utami Wa Ode Nurul Azizah Nida Ul Haq Wulandari, Imania Ayu Yudo, Wandoko Sungkowo Yuliani, Novia Dwi Yuyun Yuniati