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Iffah Muflihati, Iffah
Universitas PGRI Semarang
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Penyimpanan Minuman Serbuk Daun Sirsak Dengan Penambahan Jahe Menggunakan Kemasan Metalized Pada Variasi Suhu Dan Lama Waktu Penyimpanan Mughofar, Dzatul Kahfi; Umiyati, Rini; Muflihati, Iffah; Affandi, Arief Rakhman
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.17664

Abstract

Soursop leaf drink with the addition of ginger is a powder drink product which is developed into a functional food because it contains antioxidants which are good for health. Drinks in the form of powders have a low water content, so they last longer during storage. The quality of the drink can be maintained with proper packaging and storage temperature. The purpose of this study was to determine the effect of temperature and storage time of soursop leaf powder drink with the addition of ginger in metalized packaging to maintain product quality and extend shelf life. This study used a 2-factor Completely Randomized Design (CRD) with temperature treatment (10⁰C and 27⁰C) and storage time (1, 2, and 3 weeks), each treatment was repeated 3 times. Analysis was performed on 4 parameters, namely, water content, water activity, pH, and antioxidant activity. The results showed that there was a significant effect of temperature and storage time on water content, water activity, color, pH solubility, and antioxidant activity.Keywords: powder drink, antioxidant activity, soursop leaves, ginger
Karakteristik Fisikokimia Mi Instan Bebas Gluten Berbasis Labu Kuning (Curcubita maxima) Chapib Jamaludin; Iffah Muflihati; Arief Rakhman Affandi
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 1 (2025) Juni: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i1.7800

Abstract

Pumpkin is an abundant agricultural commodity that has not been utilised to its full potential. People's consumption patterns that are moving towards gluten-free processed foods are an opportunity for the development of processed pumpkin products. Instant noodles are one of the processed products that are in demand by the public. This study aims to determine the physicochemical characteristics of gluten-free pumpkin instant noodles. Gluten-free pumpkin instant noodles were tested proximate, colour and texture. This research used experimental method with 1 type of instant noodle formulation. The results of this study showed that gluten-free pumpkin instant noodles contained protein content of 4.87% protein, 4.09% water content, 19.47% fat content, 4.03% ash content, and 67.32% carbohydrate content. Texture analysis included hardness, stickiness and tackiness with values of 13.42 N, 0.03 mJ, and 4.62 N, respectively. Colour values showed a brightness of 53.29 with the colour of the noodles tending to brown.
Perbedaan Jenis Gula Terhadap Karakteristik Mutu Sensori Minuman Karbonasi Wedang Uwuh Silvia Dwi Suryani; Rosyanawati, Michelle; Lestari, Eri Yuni; Utami, Febe Celia Roseva; Muflihati, Iffah; Suhendriani, Sari
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 1 (2025) Juni: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i1.7916

Abstract

Wedang uwuh merupakan minuman yang terbuat dari berbagai rempah. Produk minuman karbonasi wedang uwuh sebagai inovasi dari minuman wedang uwuh. Pada penelitian ini pengolahan minuman karbonasi dengan faktor perbedaan jenis gula. Penelitian ini bertujuan untuk mengetahui karakteristik mutu sensori minuman karbonasi wedang uwuh dengan perbedaan jenis gula. Proses pembuatan minuman karbonasi menggunakan wedang uwuh dengan penambahan gula pasir, gula merah, gula aren, dan gula batu dengan menambahkan perbandingan konsentrasi asam sitrat dan natrium bikarbonat (1:2). Hasil penelitian menunjukkan bahwa minuman karbonasi wedang uwuh dengan penggunaan gula merah tidak disukai panelis dikarenakan penambahan gula merah memiliki rasa yang pahit dari proses pengolahan gula merah. Selain itu, adanya aroma yang ada pada gula merah menyebabkan gula merah tidak disukai oleh panelis. Perlakuan menggunakan gula pasir dan gula batu memiliki nilai warna dengan kecerahan yang berbeda nyata terhadap minuman karbonasi menggunakan gula aren dan merah. Perbedaan jenis gula berpengaruh nyata terhadap nilai pH yang dihasilkan pada minuman karbonasi wedang uwuh. Nilai karbonasi yang dihasilkan dari minuman karbonasi wedang uwuh dengan perbedaan jenis gula tidak berbeda nyata. Minuman karbonasi gula merah memiliki nilai tertinggi pada nilai total asam tertitrasi sebesar 0.045. kata kunci: wedang uwuh; minuman karbonasi; natrium bikarbonat; asam sitrat
PERBANDINGAN KARAKTERISTIK BISKUIT LIDAH KUCING DENGAN SUBSTITUSI JENIS CANGKANG TELUR YANG BERBEDA Setianingsih, Annisa; Fajriah Normawati, Zul’aidatul; Amanda Panjaitan1, Dea; Muflihati, Iffah; Suhendriani, Sari; Dwi Ujianti, Rizky Muliani
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1265

Abstract

Egg shell is the outer layer that protects the contents of the egg, egg shell contains a balanced mineral including calcium, besides being a natural source of calcium that is easily digested and absorbed by the body, therefore egg shells are good to add in making cat tongue biscuits. Biscuits are a type of dry biscuit made from wheat flour, egg whites, caster sugar and margarine. Lidah kucingbiscuits have the characteristics of being shaped like a lidah kucing, thin, has a crunchy texture, brown in color, brittle and has a sweet taste. This study aims to determine the effect of adding various types of eggshell flour to the characteristics of color, moisture content, and ash content of cat's tongue biscuits. The experimental design used was a completely randomized design with treatment of 3 different types of flour, namely chicken egg shell flour, duck egg shell flour, and quail egg shell flour. The test results showed that the highest water content and ash content were produced by the addition of chicken egg shell flour and quail egg shell with a water content of 3.30% and an ash content of 5.7%. The organoleptik test of Biscuit Lidah Kucing that is acceptable and preferred by the panelis the treatment of chicken flour.
The Effect of Lemon Juice and CMC Addition on Yellow Pumpkin Fruit Leather Characteristics Khasanah, Mulidati Mutya; Aviana, Devi Nurul; Rofiah, Aliyatur; Muflihati, Iffah; Affandi, Arief Rahman
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96383

Abstract

Pumpkin is a fruit that has the potential to be developed into a food product with high economic value. One of the food products is fruit leather with the addition from carboxy methyl cellulose (CMC) and lemon. This study aims to determine the effect of the concentration of addition of lemon juice and concentration of carboxy methyl cellulose on the characteristics of pumpkin. The method used was Factorial Completely Randomized Design with 2 factors, namely the concentration of lemon juice (25% and 12.5%) and the concentrations of it carboxy methyl cellulose (1% and 2%). The resulting fruit leather was observed for its quality including water content, total acidity, pH, descriptive tests including yellow color, sour taste, and texture, and hedonic values of color, taste and texture. The results showed that the addition carboxy methyl cellulose and lemon juice had an effect on water content, total acid, pH and organoleptic properties in both descriptive and hedonic tests. The best treatment based on hedonic and descriptive tests is on fruit leather with 5% lemon juice and 1% carboxy methyl cellulose. Based on chemical characteristics produce pumpkin skin with a moisture content of 11.46%, total acid 0.85%, pH 4.57%.
Effect of Modified Kimpul Flour Substitution and Glycerol Monostearate Concentration on The Physicochemical and Sensory Properties of Sweet Bread Setianingsih, Siti Nurlaela; Ujianti, Rizky Muliani Dwi; Muflihati, Iffah; Nurdyansyah, Fafa; Novita, Mega; Paramita, Diva Julia; Nofitasari, Shindi; Anggarini, Dola Mareta; Annajah, Abdillah Fathan Generus
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.679-683

Abstract

Wheat flour is the primary ingredient in sweet bread production, yet its import-dependent supply in countries like Indonesia prompts the need for alternative local ingredients. Kimpul tuber (Xanthosoma sagittifolium), rich in carbohydrates, presents a promising substitute, though its native starch properties are less suitable for baking. This study aimed to evaluate the effect of substituting wheat flour with heat moisture treatment (HMT)-modified kimpul flour and the addition of glycerol monostearate (GMS) on the physicochemical and sensory properties of sweet bread. A factorial completely randomized design was applied using three wheat-to-kimpul flour ratios (3:1, 1:1, and 1:3) and three GMS concentrations (2%, 3%, and 4%). Results showed that higher kimpul flour substitution increased moisture and carbohydrate content but reduced protein and fat levels. Textural properties such as hardness and adhesiveness also increased with kimpul content, but these were mitigated by the addition of GMS, particularly at 3%. The optimal formulation 1:1 wheat-to-kimpul ratio with 3% GMS produced sweet bread with the best overall sensory acceptance. The findings suggest that HMT-modified kimpul flour combined with GMS can serve as a functional and acceptable alternative to wheat flour in bread production. This supports food diversification strategies and promotes the utilization of local tuber-based flours in bakery applications.
NILAI INDEKS GLIKEMIK DAN BEBAN GLIKEMIK PRODUK OLAHAN SUWEG (Amorphophalus campanulatus BI) Nurdyansyah, Fafa; Retnowati, Endang Is; Muflihati, Iffah; Muliani, Rizky
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1513

Abstract

Indeks glikemik produk pangan dipengaruhi oleh salah satu faktor yaitu cara pengolahan seperti pemanasan, pemanggangan, penggorengan, dan pendinginan. Tujuan dari penelitian ini yaitu untuk mengetahui nilaiindeks glikemik dan beban glikemik umbi suweg (Amorphophalus campanulatus BI) akibat berbagai variasipengolahan bertingkat yaitu pemanggangan, pemanggangan disertai penggorengan, dan pemanggangan disertaipendinginan serta mengetahui perubahan komposisi nilai gizi suweg akibat proses pengolahan tersebut. Desainpenelitian yang digunakan yaitu studi eksperimental yang dilakukan terhadap subjek relawan. Sebanyak 6 orangsubjek relawan diberikan produk olahan suweg berupa 3 jenis perlakuan olahan suweg yaitu : suweg panggang,suweg panggang yang kemudian digoreng, dan suweg panggang yang kemudian didinginkan dan dilakukanpengukuran kadar glukosa darah setelah mengkonsumsi produk olahan suweg untuk ditentukan kurva responglukosa dan indeks glikemiknya. Nilai indeks glikemik semua produk olahan suweg termasuk dalam kategori rendahyaitu kurang dari 55, secara rinci yaitu suweg panggang memiliki nilai indeks glikemik sebesar 41,2, sedangkansuweg panggang + goreng memiliki nilai indeks glikemik sebesar 27,0 serta suweg panggang + pendinginan sebesar33,0. Beban glikemik produk olahan suweg dengan besaran porsi 100 gram suweg olahan yaitu 16,3; 14,0; dan15,3 masing-masing secara berurutan pada suweg panggang, suweg panggang-goreng, serta suweg panggang-pendinginan termasuk kedalam kategori tingkat sedang. Proses pengolahan bertingkat menyebabkan indeksglikemik produk olahan suweg yang lebih rendah dibandingkan dengan pengolahan tunggal. Kata Kunci : suweg, pengolahan, indeks glikemik, beban glikemik DOI : https://doi.org/10.33005/jtp.v13i1.1513
Perbedaan Lama Sakarifikasi dan Konsentrasi Substrat Pada Pembuatan Gula Cair Dari Pisang Tanduk Lestari, Ayu Wiji; Muflihati, Iffah; Mariska, Nurul Putri; Anggraeni, Cerly Nurlita; Affandi, Arief Rakhman; Fitriyana, Vicha; Nurdyansyah, Fafa
Jambura Journal of Chemistry Vol 7, No 2 (2025): August
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jambchem.v7i2.27600

Abstract

Gula cair banyak dipilih oleh industri makanan dan minuman karena kelebihannya yang tidak mudah mengkristal, lebih praktis, dan mudah dilarutkan, serta dapat mempercantik tampilan produk seperti pada industri roti. Pisang, khususnya pisang tanduk, dengan kandungan karbohidrat dan pati yang tinggi memiliki potensi yang besar untuk dikembangkan menjadi gula cair melalui proses hidrolisis enzimatik dengan menggunakan enzim α-amilase dan glukoamilase. Tujuan penelitian ini yaitu untuk mengkaji pengaruh kondisi proses konsentrasi substrat dan lama proses sakarifikasi terhadap pembuatan gula cair dari pisang tanduk dengan menggunakan metode enzimatis dengan penambahan enzim glukoamilase pada proses sakarifikasi. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) model faktorial dengan 2 faktor. Faktor pertama adalah waktu sakarifikasi (6 jam dan 8 jam) dan faktor kedua adalah konsentrasi substrat (15%, 20% dan 25%). Penggunaan waktu sakarifikasi dan jumlah konsentrasi substrat berpengaruh secara signifikan terhadap viskositas, kadar abu, dan intensitas warna. Perlakuan terbaik adalah waktu sakarifikasi selama 8 jam dan konsentrasi substrat pati 25% (b/v) yang menghasilkan nilai viskositas sebesar 41,50 mPa.s, nilai kadar abu 0,35%, dan nilai L*, a*, dan b* berturut-turut sebesar 47,27±0,12cd, 0,30±0,03a, dan 2,25±0,03b.
Sensory Characteristics of Robusta Wine Coffee (Coffea canephora L.) Seklotok with Different Fermentation Time Setianingsih, Annisa; Nurdyansyah, Fafa; Muflihati, Iffah; Mahar Maligan, Jaya
Journal of Coffee and Sustainability Vol. 1 No. 1 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.01.03

Abstract

Robusta coffee is the most widely produced type of coffee in Indonesia. About 87.1% of the total Robusta coffee production comes from Indonesia. However, not all types of Robusta coffee are included in the specialty coffee class. One of them is Seklotok robusta coffee with a natural process. It is necessary to do post-harvest processing that can improve the quality and taste of coffee. The wine process is one of the post-harvest coffee processes that can improve the taste because this process uses fermentation, which removes the slime layer and bitter taste and produces a mild impression on the coffee taste. This study aims to analyze and determine the effect of fermentation time on the sensory characteristics of Seklotok robusta wine coffee. Seklotok robusta coffee is fermented for 20 days, 30 days, and 40 days. Then, do the roasting and grinding. The results showed that Seklotok robusta wine coffee had a cupping score of 81.94–82.78. Fermentation treatment can improve the sensory characteristics of Seklotok robusta wine coffee so that it can be categorized as a specialty coffee.
Penggunaan Ekstrak Dari Tiga Jenis Daun Jati (Daun Jati Lokal, Daun Jati Super, dan Daun Jati Belanda) sebagai Pewarna Alami pada Sirup Syilwa Aulia Rizquna; Syifa Nur Maulida; Hannifah Hannifah; Ahmad Abdan Syakuron; Iffah Muflihati; Sari Suhendriani
JURNAL TRITON Vol 15 No 1 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i1.532

Abstract

Daun jati merupakan salah satu jenis tumbuhan yang dapat menghasilkan pewarna alami dan tumbuhan yang dianggap sebagai limbah karena pemanfaatannya yang masih kurang oleh masyarakat. Daun jati, dapat dijadikan sebagai pewarna alami dikarenakan adanya kandungan antosianin. Antosianin merupakan pigmen penghasil warna merah serta termasuk dalam senyawa turunan polifenol. Tujuan penelitian ini yaitu mengetahui dan mengkaji penambahan esktrak daun jati sebagai pewarna alami pada sirup. Daun jati diekstrak dengan menggunakan aquadest dan asam sitrat, dilakukan proses maserasi dan kemudian dipekatkan dengan menggunakan rotary evaporator. Hasil proses pemekatan ditambahkan gula dan dipanaskan sehingga menghasilkan sirup ekstrak daun jati. Analisis yang dilakukan yaitu pengukuran warna, pengukuran viskositas, pengukuran pH, pengukuran kadar gula, serta dilakukan uji sensoris. Intensitas kecerahan (lightness), daun jati belanda menghasilkan nilai lebih tinggi dibandingkan sirup dengan daun jati lainnya. Selanjutnya, sirup dengan ekstrak daun jati lokal menghasilkan tingkat kemerahan atau nilai a lebih tinggi dibandingkan dengan lainnya. Nilai b yang lebih tinggi, dihasilkan dari sirup dengan ekstrak daun jati belanda. Nilai viskositas sirup daun jati super menghasilkan nilai lebih tinggi dibandingkan dengan lainnya. Daun jati lokal memiliki intensitas warna yang lebih tinggi dibandingkan dengan jenis ketiganya. Sedangkan pada pengujian viskositas, pH, kadar gula daun jati super menghasilkan nilai yang lebih tinggi dibandingkan dengan daun jati lainnya.
Co-Authors Adhim, M. Fauzul Adinda Alifya Puspita Adryananda Nekstaria Affandi, Arief Rahman Afif Kholifah Ahmad Abdan Syakuron Ahmad Syifa'ul Qulub Akhmad Faried Yusuf Akhmad Mutohhar Aliyatur Rofiah, Aliyatur Alpin Hidayatulloh Alpin Hidayatulloh Hidayatulloh Amanda Panjaitan1, Dea Andre Geza H Anggarini, Dola Mareta Angger Mas Rizki Kusuma Anggraeni, Cerly Nurlita Anggun Desiana Sofa Annajah, Abdillah Fathan Generus Arief Rakhman Affandi Arinda Dwi Safitri Arinta Nisrina Hastri Avelia, Variska Aviana, Devi Nurul Aziz Prabowo Azura, Carisa Zahra Bambang Supriyadi Burhanuddin, Aan Chapib Jamaludin Chilmiati, Mely Cholidah, Nungky Rahmawati Dani Satrio Wicaksono Dani Satrio Wicaksono Deby Andrianty Deni Aji Saputra Desi Sekar Utami dewi novita Dewi Wulandari Dian Asmaranty Difa Nafisatur Roshifa Dina Ariani, Dina Dini Noviantikasari Diniari, Azza Djagal Wiseso Marseno Dwi Prastiyo Hadi, Dwi Prastiyo Dwi Ujianti, Rizky Muliani Dzatul Kahfi Salim Mughofar Elian Sanjaya Elly Masliha Endang Is Retnowati Enny Purwati Nurlaili Erwin Setiawan, Erwin Eva Elysa Oktaviya Eva Elysa Oktaviys Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Fajriah Normawati, Zul’aidatul Fardhani, Zidan Arief Farid Jabbar Al Alif Fatwa Dewangga Saud Febriyanti, Amanda Feronia Ferdiansyah, Mokhamad Khoiron Finda Evita Marviana Fitriyana, Vicha Hanannita, Annisa Salma Hannifah Hannifah Haryanto Adhiwono, Enrico Valent Hasanah, Nadlifatul Hayati, Rihma Nur Hidayah, Isti Nurul Hikmawati, Septiani Nurul Ika Widyaningrum Indah Sari Indrani, Retno Ingsan, Roies Nur Isti Nurul Hidayah Jamaludin, Chapib Khaqiqi, Taib Khasanah, Mulidati Mutya Khusnul Fajriyah Kumalasari, Aliftiya Dewi Nur Lasmini Yati Lestari, Ayu Wiji Lestari, Eri Yuni Listiana Pratiwi Lukman Anugrah Agung Lustika Eva Lusiana M. Hilmy Ammar M. Khoiron Ferdiansyah Mahar Maligan, Jaya Maolana, Fedo Alta Mariska, Nurul Putri Maulida Pangesti Maulida, Syifa Nur Mega Novita Mega Novita Mei Sulistyoningsih Meilia Wulandari Mirratunnisya Mirratunnisya Mochamad Nurcholis Mudzanatun Mudzanatun Mughofar, Dzatul Kahfi Muliani Dwi Ujianti, Rizky Muliani, Rizky Mulidavi Mutya Rochmah Muzakki, Tsaqif Nadlifatul Hasanah Nadlifatul Hasanah Nayla Maghfiroh Amalia Nayla Maghfiroh Amalia Nekstaria, Adryananda Nike Poppy Purwatti Niko Kurniawan Nofitasari, Shindi Noora Qotrun Nada, Noora Qotrun Nova Ellya Widiyati Novikasari, Nur Annisa Metya Nugroho, Muhamad Bayu Nur Annisa Metya Novikasari Nur Khikmah Nur Khikmah, Nur Nur Kholifah Nur Laila, Eka Nurazizah, Desi Oktaria, Taskiya Sindy Paramita, Diva Julia Pitaloka, Amanda Puspita Prisma Indah Adinda Putri Putri Fara Dilla Qulub, Ahmad Syifa'ul Ragil Ulfa Mariana Ratih Lido Prameswari Relita Indar Hapsari Reni Rakhmawati Repka Natalia Repka Natalia Retnowati, Endang Is Ria Ulfiasari Rita Dewi Kristiana Rita Dewi Kristiana Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Rizky Mulyani Dwi Ujianti Robiul Tsania Rohmah, Isyqi Aulia Rosyanawati, Michelle Sa'adah, Khoirus Saputra, Ardi Lesmana Sari Suhendri Sari Suhendriani Sari Suhendriani Septiyani , Lailatus Sa’diyah Setianingsih, Annisa Setianingsih, Siti Nurlaela Shintiya Diyah Ayu Mayang Sari Silvia Dwi Suryani Siti Mukhoiyaroh Siti Nur Kholishoh Sopiyan Amir Sri Indah Hati Suhendri Suhendri Suryani, Silvia Dwi Suryanti, Anik Susanti, Alifah Dwi Sutrisno, Sutrisno Syifa Nur Maulida Syilwa Aulia Rizquna Tala Desicha Amalia Mukmina Taufik Nor Hidayat Tiaraning Pitaloka Dewi Ujianti, Rizky Muliani Dwi Umar Hafidz Asy?óÔé¼Ôäóari Hasbullah Umiyati, Rini Utami, Febe Celia Roseva Visca Claudi Erezka Wafa, Alfan Najihil Wati, Anita Kurnia Wicaksono, Dani Satrio Widyastuti, Reza Yudi Pranoto Yusnia, Hanifa Zahra Fidela Zenny Zanuba Arifah Zidan Arief Fardhani