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Iffah Muflihati, Iffah
Universitas PGRI Semarang
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Effect of Modified Kimpul Flour Substitution and Glycerol Monostearate Concentration on The Physicochemical and Sensory Properties of Sweet Bread Siti Nurlaela Setianingsih; Rizky Muliani Dwi Ujianti; Iffah Muflihati; Fafa Nurdyansyah; Mega Novita; Diva Julia Paramita; Shindi Nofitasari; Dola Mareta Anggarini; Abdillah Fathan Generus Annajah
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.
Kajian Karakteristik Es Krim Kunyit Asam Dengan Pengemulsi Ester Sukrosa Dewi, Sinta; Afifah, Nur; Nur Hayati, Rihma; Jihad Al Akbar, Faiz; Muflihati, Iffah; Suhendriani, Sari
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 11 No. 1 (2026): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2026.v11.i01.p07

Abstract

Abstrak Penggunaan tanaman herbal di Indonesia sudah dipercaya oleh masyarakat zaman dahulu karena khasiatnya dalam bentuk obat herbal. Selain itu, tanaman herbal juga dapat digunakan dalam bentuk jamu, bumbu masak atau makanan. Salah satu bahan herbal yang cukup populer sebagai jamu adalah kunyit asam. Namun tidak semua masyarakat Indonesia menyukai jamu maka dari itu pengolahan kunyit asam perlu di diversifikasi menjadi produk es krim agar semua kalangan usia dapat menyukainya. Dalam pembentukan tekstur pada es krim tentu memerlukan suatu pengemulsi. Penggunaan ester sukrosa sebagai emulsifier dalam memperbaiki karakteristik es krim sawo matang menghasilkan peningkatan terhadap waktu leleh es krim dan overrun, serta stabilitas emulsi yang dihasilkan tinggi. Es krim merupakan tipe emulsi minyak dalam air, pada tipe ini membutuhkan HLB dengan rentang 15-16. Dalam hal ini ester sukrosa memiliki memiliki HLB (Hydophifil-lipophifil balance) dengan rentang 12-16 sehingga penggunaan ester sukrosa selaras untuk pembuatan es krim kunyit asam. Penelitian ini bertujuan untuk mengetahui pengaruh fisik dan organoleptik penggunaan emulsifier dari ester sukrosa pada pembuatan es krim kunyit asam. Rancangan percobaan yang digunakan adalah rancangan acak kelompok dengan 4 jenis konsentrasi ester sukrosa yang berbeda, yaitu konsentrasi 1%, konsentrasi 2%, konsentrasi 3%, dan konsentrasi 4%. Analisis yang dilakukan pada penelitian ini adalah analisis overrun, waktu pelelehan, stabilitas emulsi, total padatan terlarut dan organoleptik (uji deskriptif dan hedonik). Berdasarkan penelitian, konsentrasi ester sukrosa yang lebih tinggi (4%) secara signifikan meningkatkan nilai overrun, yang mengindikasikan penggabungan udara yang lebih baik dan menghasilkan tekstur yang lebih ringan. Dalam analisis, waktu leleh ester sukrosa tidak berpengaruh secara signifikan terhadap waktu leleh, di mana waktu leleh tetap konsisten pada konsentrasi yang berbeda. Analisis total padatan terlarut, semakin tinggi konsentrasi ester sukrosa menghasilkan total padatan terlarut yang lebih tinggi, meningkatkan kepadatan dan tekstur es krim secara keseluruhan. Analisis stabilitas emulsi menunjukkan bahwa semakin tinggi konsentrasi ester sukrosa akan meningkatkan stabilitas emulsi, mencegah pemisahan fase dan meningkatkan kelembutan es krim. Pada uji sensoris mendapatakan nilai kesukaan tertinggi pada konsentrasi ester sukrosa 4%.
Physical and Chemical Modification of Okara Flour and Its Effect on Chicken Nugget Rohmah, Isyqi Aulia; Muflihati, Iffah; Ujianti, Rizky Muliani Dwi; Affandi, Arief Rakhman
Indonesian Food and Nutrition Progress Vol 23, No 1 (2026)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.99525

Abstract

Okara is a by-product of soybean processing that remains underutilized. Okara flour requires physical and chemical modifications to improve its characteristics before it can be used in chicken nuggets. This study aims to determine the effect of physical and chemical modifications on the functional properties of okara flour and to determine the type and percentage of okara flour substitution on the characteristics of chicken nuggets. This research used okara flour treated with various modifications (autoclaving, cooling, acid hydrolysis, and a combination of acid hydrolysis and autoclaving-cooling) and applied it to a chicken nugget formulation at 5% and 10% flour substitution levels. Flour analysis results showed that autoclaving-cooling modification tended to improve emulsion stability and oil absorption. Acid hydrolysis modification and combination tended to increase flour emulsion stability but decreased oil absorption. The results of chicken nugget analysis showed that physical and chemical modification affected the proximate nutritional value. The type of flour modification tends to increase the emulsion stability of chicken nuggets but reduces water absorption. The best method, according to this study, is chicken nuggets, using a combination of methods, such as okara flour. 
Co-Authors Abdillah Fathan Generus Annajah 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 Diva Julia Paramita Djagal Wiseso Marseno Dola Mareta Anggarini 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 Jihad Al Akbar, Faiz 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 Muhammad Afif 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 Hayati, Rihma 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 Shindi Nofitasari Shintiya Diyah Ayu Mayang Sari Silvia Dwi Suryani Sinta Dewi Siti Mukhoiyaroh Siti Nur Kholishoh Siti Nurlaela Setianingsih 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