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All Journal HAYATI Journal of Biosciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan
Ajeng Astrini Brahmanti
Universitas Pembangunan Naional Veteran Jawa Timur
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Energy Environmental Science

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Leclercia adecarboxylata C12, The Newly Isolated Cellulose-degrading Bacteria from Indonesian Coffee Pulp Agustin Krisna Wardani; Ajeng Astrini Brahmanti; Erryana Martati
HAYATI Journal of Biosciences Vol. 30 No. 3 (2023): May 2023
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.30.3.588-595

Abstract

Culturable cellulose-degrading microorganisms were collected from Arabica coffee pulp in East Java, Indonesia. Fifty isolates were obtained, and thirty-three isolates showed hydrolyzing zone on Carboxy Methyl Cellulose agar plates after Congo-Red staining. The highest specific CMCase activity was observed by isolates C12, identified as Leclercia adecarboxylata based on 16S-rRNA gene sequence analysis. SDS-PAGE of Leclercia adecarboxylata C12 cellulase revealed two bands with a molecular mass of 95.49 and 81.28 kDa, respectively. Activity gel analysis showed the cellulolytic ability of Leclercia adecarboxylata C12 cellulase by clear zone formation. The optimal CMCase activity was achieved at 50°C and pH 9, and the activity retained 47% of its initial activity after incubation at 50°C for 90 minutes. The purified enzyme remains stable from pH 5 to 10, with 77% of its maximum activity. The activity of CMCase was stimulated by the presence of K+, Ca2+, Mg2+, and Fe3+, while SDS and EDTA reduced its activity. The current study shows that the thermostable-alkalophilic cellulase produced by Leclercia adecarboxylata C12 is very promising for industrial applications.
Karakteristik Fisiko-Kimia Bunga Turi (Sesbania grandiflora) dan Potensinya sebagai Ingridien Pangan: Kajian Pustaka Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Brahmanti, Ajeng Astrini; Permatasari, Nelsy Dian
Jurnal Teknologi Pangan Vol 18, No 2 : DESEMBER 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i2.4814

Abstract

Bunga turi (Sesbania grandiflora) merupakan salah satu edible flower yang banyak ditemukan di berbagai wilayah di belahan dunia, termasuk Indonesia, dan memiliki efek farmakologis menguntungkan bagi manusia. Namun pemanfaatannya masih terbatas dan kurang optimal.  Tujuan  penelitian ini mengulas mengenai karakteristik fisiko-kimia bunga turi dan produk turunannya, meliputi fitokimia, komposisi nutrisi, dan aktivitas antioksidan serta potensinya sebagai ingridien pangan menggunakan pendekatan studi literatur dengan berbasis data dari  open access sources, seperti Google Scholar, dan basis data online lain yang relevan. Hasil studi literatur menunjukkan bahwa  secara fisik, bunga turi memiliki 2 warna yang berbeda, yaitu turi merah dan putih dengan tipe bunga majemuk.  Secara kualitatif, bunga turi segar dan produk turunannya mengandung berbagai macam senyawa fitokimia, termasuk alkaloid, terpenoid, steroid, triterpenoid, tanin, fenol, sterol, flavonoid, dan saponin. Selain itu, bunga turi segar dan produk turunannya juga memiliki kandungan senyawa bioaktif beragam seperti fenolik, flavonoid, antosianin (terutama pada bunga turi merah), dan karotenoid, serta kaya akan karbohidrat, serat, protein, vitamin, dan mineral, rendah lemak, dan memiliki aktivitas antioksidan yang cukup tinggi, yang berpotensi menjanjikan untuk dijadikan ingridien pangan .Penelitian lebih lanjut diperlukan untuk mengeksplorasi aplikasi bunga turi dan produk turunannya pada produk pangan untuk pengembangan dan diversifikasi produk makanan berbasis bunga turi.
Unlocking Flavor Potential of Cheese Balls Enriched with Ipomoea batatas var. Cilembu Assessed by Quantitative Descriptive Sensory Analysis Brahmanti, Ajeng Astrini; Raditya, Al Raihan Katon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.736

Abstract

The increasing demand for healthier and functional food products has driven innovations in snack development using nutrient-rich local ingredients. This study aimed to develop Potablu Cheese Ball by substituting potato with Cilembu sweet potato and evaluating its sensory characteristics. Three formulations with different potato-to-sweet potato ratios (75:25, 50:50, and 25:75) were prepared. Sensory evaluation was conducted using hedonic and descriptive tests involving 30 semi-trained panelists assessing aroma, color, taste, and texture. The 25:75 formulation (Sample 926) received the highest scores in aroma (4.1) and flavor (4.4), showing strong consumer preference. Descriptive analysis confirmed the dominance of sweet aroma and flavor from Cilembu sweet potato. The findings indicate that incorporating Cilembu sweet potato enhances sensory quality and provides additional nutritional benefits. This product innovation highlights the potential of underutilized local commodities in developing functional, appealing snacks that align with consumer trends toward healthier diets. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-being SDG 12: Responsible Consumption and Production
Identifikasi Senyawa Volatil Aroma pada Daun Lokio (Allium chinense G Don) Selama Penyimpanan Suhu Ruang Kumalasari, Dianita; Brahmanti, Ajeng Astrini
Jurnal Teknologi Pangan Vol 19, No 1 : JUNI 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i1.5285

Abstract

Daun lokio (Allium chinense G. Don) merupakan salah satu bahan rempah yang dikenal memiliki aroma khas dan banyak digunakan sebagai bumbu penyedap dalam kuliner Indonesia. Aroma khas tersebut berasal dari senyawa volatil dan asam amino bebas yang terdapat dalam jaringan daunnya. Penelitian ini bertujuan untuk mengkaji perubahan profil senyawa volatil daun lokio selama penyimpanan pada suhu ruang (25–30 °C) guna mengevaluasi stabilitas aromanya. Analisis senyawa volatil dilakukan menggunakan Gas Chromatography-Mass Spectrometry (GC-MS). Hasil identifikasi menunjukkan bahwa senyawa volatil utama yang terdeteksi selama penyimpanan meliputi acetaldehyde, propanal, methanethiol, 2-methylpropanal, 3-methylbutanal, dimetil disulfida, dan dimetil trisulfida. Perubahan konsentrasi senyawa-senyawa tersebut menunjukkan kecenderungan penurunan kualitas aroma seiring bertambahnya waktu simpan. Temuan ini menegaskan bahwa penyimpanan pada suhu ruang tidak direkomendasikan untuk mempertahankan mutu sensoris daun lokio sebagai bahan rempah, mengingat tingginya volatilitas senyawa aromatiknya. Studi ini memberikan kontribusi terhadap pengembangan strategi pascapanen untuk menjaga kualitas rempah berbasis daun aromatik.
Consumer-Based Sensory Profiling of Commercial Cascara Products Using Check-All-That-Apply (CATA): Key Attributes and Preference Segmentation Dita Yuliarti; Hadi Munarko; Luqman Agung Wicaksono; Ajeng Astrini Brahmanti; Tsania Rizqiya Rahawarin
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.960

Abstract

Cascara, a coffee husk by-product of coffee processing, has recently gained attention as a refreshing beverage. This study aimed to characterize the sensory profiles of commercial cascara products derived from different post-harvest processing methods using Check-All-That-Apply (CATA), to identify key sensory attributes driving consumer perception, and to segment consumer preferences based on sensory responses. Five commercial cascara products were evaluated, namely natural Arabica cascara, natural Robusta cascara, fully washed Arabica cascara, honey-processed Arabica cascara, and wine-processed Arabica cascara. The results revealed that cascara brews exhibited distinct sensory profiles, significantly influenced by coffee variety and post-harvest processing methods (p < 0.05). Lemon flavor, dried fruit aroma and flavor, and fermented aroma were identified as the main drivers of liking, whereas bitterness negatively affected consumer preference. Naturally processed cascara Arabica was most preferred among panelists, and preference was significantly influenced by gender. These findings provide new insights into the development of cascara-based beverages as refreshing drinks Contribution to Sustainable Development Goals (SDGs):SDG 3: Good health and well-beingSDG 8: Decent work and economic growthSDG 12: Responsible consumption and production
Application of Fuzzy Logic for Sensory Evaluation Analysis of Commercial Soymilks Wahyu Putri; Hadi Munarko; Ajeng Astrini Brahmanti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1097

Abstract

Soymilk is a plant-based beverage that widely consumed due to its nutritional value. However, differences in formulation among commercial products may lead to variation in sensory quality and consumer acceptance. This study evaluated the sensory characteristic and consumer preference of five commercially available soymilk using fuzzy logic approach. Sensory assessment was conducted with 26 semi-trained panellists who evaluated six quality attributes: colour, aroma, viscosity, taste, mouthfeel, and aftertaste, using linguistic scales. The collected responses were converted into triangular fuzzy numbers for analysis. The results showed that the commercial product exhibits differences in acceptance levels, with the preference ranking S4 > S2 > S3 > S5 > S1. Taste was identified as the most influential factor in consumer acceptance with a similarity value of 0,8426, followed by mouthfeel (0,8265) that categorized as highly important. Meanwhile, color (0,9702), viscosity (0,9497), aroma (0,8318), and aftertaste (0,7954) were categorized as important. These findings indicate that fuzzy logic is a useful analytical tool for handling uncertainty in sensory evaluation and can provide practical insight for the development and optimization of commercial plant-based beverages. Contribution to Sustainable Development Goals (SDGs):SDG 2: Sustainable Food Production And Resilient AgriculturalSDG 3: Good Health and Well-BeingSDG 12: Sustainable Management And Efficient Use Of Natural Resources
Sensory Profile Characterization of Commercial Tea and Kombucha Beverages Using Flash Profile and Check-All-That-Apply (CATA) Methods Tsania Rizqiya Rahawarin; Hadi Munarko; Andre Yusuf Trisna Putra; Ajeng Astrini Brahmanti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1132

Abstract

Tea-based beverages continue to evolve in response to growing consumer demand for healthier, more diverse drink options. Among these products, conventional brewed tea and kombucha represent two categories with distinct processing methods and sensory characteristics. Brewed tea is generally appreciated for its familiar taste and mild flavor, whereas kombucha offers a more complex sensory profile due to fermentation processes involving organic acid production and carbonation. Understanding consumer perception toward these beverages is important for product development and market positioning. This study aimed to characterize the sensory attributes of commercial tea and kombucha beverages and to evaluate consumer preference using rapid sensory profiling methods. Six commercial beverage samples, consisting of brewed tea and kombucha products, were analyzed using Flash Profile and Check-All-That-Apply (CATA) methods. Flash Profile evaluation was conducted by semi-trained panelists, while CATA assessment involved consumer respondents to capture product perception and preference patterns. The results showed clear sensory differentiation between brewed tea and kombucha beverages. Brewed tea products were generally associated with sweetness, tea aroma, brown appearance, and lighter mouthfeel, while kombucha samples were characterized by sourness, fermented aroma, sparkling sensation, and lingering acidity. Consumer preference analysis indicated that Kombucha D was closest to the ideal product due to its balanced sensory profile, particularly clarity, smoothness, and sweetness, and its lower dominance of sharp, fermented, and acidic attributes. The combination of Flash Profile and CATA provided complementary information for rapid beverage evaluation and may serve as a practical approach for sensory-based product development in the beverage industry. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9 : Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors AGUSTIN KRISNA WARDANI Andre Yusuf Trisna Putra Dianita Kumalasari Dita Yuliarti Erryana Martati Hadi Munarko Hadi Munarko Jatmiko Eko Witoyo Luqman Agung Wicaksono Nelsy Dian Permatasari Panggulu Ahmad Ramadhani Utoro Raditya, Al Raihan Katon Tsania Rizqiya Rahawarin Tsania Rizqiya Rahawarin Wahyu Putri