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All Journal Jurnal Pangan dan Agroindustri Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Igoy Arya Bimo
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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 1 
A HEDONIC ANALYSIS OF TENGGER TYPICAL CHILI SAUCE (CASE STUDY IN NGADIWONO VILLAGE, TOSARI DISTRICT, PASURUAN REGENCY) Siska Septiana; Dego Yusa Ali; Teti Estiasih; Neza Fadia Rayesa; Alia Fibrianingtyas; Nevara Latansya; Igoy Arya Bimo
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.5

Abstract

Habanero-type pepper (Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies is potential to be processed into ready-to-eat products. The development of this product is expected to improve the Tengger local economy. This study aims to determine the level of acceptance of Tengger typical chili sauce made from habanero-type pepper with and without the shrimp paste. A 5-point scale hedonic test was conducted to analyze the liking score of the original Tengger chili sauce, chili sauce with shrimp paste and commercial chili sauce as reference. 30 untrained panelists participated in this test. There was a significant difference in the liking scores especially on color attribute (p<0.05). Panelists gave lower acceptance scores to chili sauce with shrimp paste in color, aroma, and taste attributes. In general, the original Tengger chili sauce without the addition of shrimp paste is competitive with commercial chili sauce.
The potentials of Robusta (Coffea Robusta L.) and Arabica (Coffea Arabica L.) coffee leaf by-product as anti-diabetic drinks Kiki Fibrianto; Azarul ‘Izza; Erryana Martati; Igoy Arya Bimo
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.974

Abstract

1) Background: It has been known that coffee leaf contain various bioactives and antioxidants. While diabetes can be indicated by the damage of pancreatic beta cells, numerous studies have reported that many kinds of antioxidants can recover the beta cells. As a result, coffee leaf tea has the potential to be developed as an anti-diabetic beverage. The current study used in vivo experiments to investigate the functionality of coffee leaf tea for diabetic therapy; 2) Methods: Robusta and Arabica coffee leaf were processed as oolong tea. All samples were soft-infused. Healthy and diabetic rats (induced with STZ intraperitonially at 80 mg/kg BW) were treated by injecting the softly infused coffee leaf tea 12 ml/kg BW/day for 28 days; 3) Results: Compared to the glibenclamide treatment, diabetic rats injected with Robusta coffee leaf tea were better at lowering blood sugar (p-value <0.05), as well as maintaning body weight. This is supported by the fact that the number of pancreatic beta cells in diabetic rats injected with Robusta coffee leaf tea was significantly higher than in glibenclamide treated rats (pvalue <0.05). Coffee leaf tea tend to have a lighter sensory profile than oolong tea; 4) Conclusions: It can be concluded that Robusta coffee leaf tea tends to be potentially developed as anti-diabetic drink since it can recover damaged pancreatic beta cells better than glibenclamide, thus helping to decrease blood sugar.
Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions Fibrianto, Kiki; Ferrasta, Onky Audika; Bimo, Igoy Arya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.04.5

Abstract

Traditionally, Robusta coffee is predominantly processed using the natural method. However, in certain regions, Robusta green beans are produced without removing their outer skin (pericarp) throughout the entire processing stages. This distinctive method is aimed at increasing yield, making the coffee more affordable for a broader consumer base. This study investigated the traditional production practices of Robusta coffee in three regions within the Bromo-Tengger-Semeru Mountains protected area: Benjor and Jabung in Malang Regency, and Wonorejo in Pasuruan Regency. The entire traditional green bean production process in these regions was observed and documented. Additionally, the roasting methods traditionally employed by farmers were compared to lab-scale medium-to-dark controlled roasting processes. A completely randomized block design was employed to evaluate the physical, chemical, and sensory quality of unpeeled Robusta coffee from Benjor, Jabung, and Wonorejo. The sensory quality was assessed using the Specialty Coffee Association of America (SCAA) official cupping test. The results showed that traditional practices in Benjor and Jabung produced coffee with a cupping score above 70, meeting the standards for good commodity-grade coffee. Interestingly, the coffee from Wonorejo, which initially had a lower sensory score, reached a comparable quality level when roasted under controlled lab-scale conditions. Gas chromatography-mass spectrometry (GC-MS) analysis further confirmed that lab-scale roasting enhanced sweet flavor notes compared to traditional farmer practices in Wonorejo.
The effects of drying temperature and duration on rose tea chemical and sensory profiles as a functional beverage Bimo, Igoy Arya; Ali, Dego Yusa; Sunarharum, Wenny Bekti; Mu’awannah, Nailul; Athirah, Clarissa Evanarda; Jatmiko, Naila Syakira; Pranita, Meylda Dyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.3

Abstract

This study examined rose tea's stress-relieving potential through its chemical and sensory characteristics. Aligned with Indonesia’s SDG point 3, the phenolics and antioxidants contents of rose tea reinforce its role as a functional beverage. Variations in Oolong withering duration (18 hours), drying temperature (60°C and 80°C), and drying duration (1-3 hours) affected key properties, including acidity, sugar content, phenolics, flavor, aroma, and mouthfeel. Sensory and chemical analyses revealed that optimal drying conditions enhance taste and aroma, increased acidity and phenolics sharpen flavors, while higher sugar content balances the profile. Sample A1 (dried rose tea at 60°C for 1 hour) achieved the highest consumer acceptance due to its balanced acidity (0.19 ± 0.02 g/L), sweetness (14.00 ± 0.61 g/L), and floral aroma (3.49 ± 1.14). The phenolic content (1.21 ± 0.16 mg GAE/g) enhanced flavor without excessive bitterness (3.95 ± 1.25), while higher sugar content improved sweetness (3.84 ± 1.12). The well-balanced astringency (2.94 ± 1.41), floral flavor (3.81 ± 1.18), and sweet aroma (3.27 ± 1.37) contributed to its high preference, despite its lower brown (1.61 ± 0.81) and red (1.12 ± 0.42) color intensity. These findings highlight the importance of optimizing processing conditions to enhance both sensory appeal and functional benefits of rose tea.
Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods Fibrianto, Kiki; Bimo, Igoy Arya; Sofa, Atika Muna; Putri, Azalea; Amelia, Devia; Lalilika, Ovirista Rachma; Genbrovit, Irha Putri; Haq, Ahmad Izzul
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.01.3

Abstract

Response Surface Methodology (RSM) has been widely employed for optimizing processes. However, the implementation of RSM in sensory studies is still limited. Moreover, most publications implementing RSM on sensory disregarded the validation stage as normally applied for process optimization. In this study, validating sensory overall acceptability with RSM was proposed by the Just-About-Right (JAR) technique. Coffee-leaf tea has great commercial potential as an ethnic beverage with unique sensory attributes but is still underutilized. Optimizing sensory acceptability level by modifying temperature and duration of brewing using the RSM was expected to obtain well-accepted coffee-leaf tea.  Robusta coffee leaf tea is brewed using combined Decoction - V60, French Press, combined French Press - V60, and V60 at 90oC to 100oC for 2 to 10 minutes. Evaluated by 110 untrained panelists, it was observed that the ideal brewing parameters for each technique were 96.6oC for 6.5 minutes for Decoction – V60, 96oC and 6.5 minutes for French Press, 90oC and 2 minutes for French Press - V60, and 90oC and 2 minutes for V60. All optimum brewing conditions based on RSM were successfully validated by overall acceptability on JAR (p-value 0.05). Thus, the JAR technique can enhance the overall sensory acceptability analysis and optimization.
Co-Authors Alia Fibrianingtyas Amelia, Devia Athirah, Clarissa Evanarda Azarul ‘Izza Dego Yusa Ali Erryana Martati Ferrasta, Onky Audika Genbrovit, Irha Putri Haq, Ahmad Izzul Jatmiko, Naila Syakira KIKI FIBRIANTO Lalilika, Ovirista Rachma Mu’awannah, Nailul Nevara Latansya Neza Fadia Rayesa Pranita, Meylda Dyah Putri, Azalea Siska Septiana Sofa, Atika Muna Teti Estiasih Wenny Bekti Sunarharum