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All Journal SAGA: Journal of Technology and Information Systems Jurnal Sains dan Teknologi Pangan
Fadjar Kurnia Hartati
Universitas Dr. Soetomo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Library & Information Science

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Chemical and Organoleptic Quality of Free-Gluten Dry Noodles from Sorghum (Sorghum bicolor) and Modified Cassava Flour with Different Drying Temperature Ayyu Nisa’ Rizky N.F.; Fadjar Kurnia Hartati; Nunuk Hariyani
SAGA: Journal of Technology and Information System Vol. 1 No. 3 (2023): August 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/saga.v1i3.69

Abstract

Dry noodles are widely commercialized thanks to their durability and practicality for consumption as side dishes or staples to replace rice. The development of dry noodles is robustly conducted, mainly by substituting its main ingredient of wheat flour to local staple flour with similar or better nutritional value and characteristics compared to wheat flour and gluten-free as well. Some alternatives are sorghum (Sorgum bicolor) flour and mocaf (Modified cassava flour). Applying the correct drying temperature to produce dry noodles with good chemical and organoleptic quality. This research utilized a factorially formulated Completely Randomized Design with three levels for each actor. The first factor is the sorghum flour and MOCAF proportions with levels of 40:60, 60:40, and 80:20, and the second factor is the noodle drying temperature with levels of 500C, 600C, and 700C. Each treatment is repeated three times. Chemical quality aspects that would be analyzed are water, ash, fiber, and protein contents. Meanwhile, the organoleptic quality analysis is conducted by the organoleptic test based on the likeness level/organoleptic hedonic test that encompasses color, aroma, texture, and flavor. The P1S1 treatment, in which the flour ratio is 40 g: 60 g with a drying temperature of 500C is the best treatment, obtaining the highest Result Value of 0.699, with the research variable criteria as follows: chewiness 5.6, (like), water content 6.6733%, flavor: 5.3 (rather like), protein content: 9.7033%, coarse fiber: 5.2233%, ash content: 0.2767%, color: 5.4 (rather like), and aroma: 5.4 (rather like)
KOMBUCHA APEL SEBAGAI SUBSTITUSI VINEGAR PADA DRESSING VINAIGRETTE TERHADAP KARAKTERISTIK DAN ORGANOLEPTIK Gracia Julia Halim; Fadjar Kurnia Hartati; Yuyun Yuniati
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/p101wk21

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan kombucha apel sebagai substitusi cuka dalam dressing  vinaigrette dan dampaknya terhadap karakteristik produk (pH, kadar gula total, aktivitas antioksidan, dan kadar vitamin C)  serta sifat organoleptik (warna, rasa, aroma, keasaman, dan aftertaste). Metode penelitian ini menggunakan Rancangan Acak  Lengkap (RAL) dengan perlakuan variasi konsentrasi kombucha apel (5, 15, 25, 35, dan 45%) dengan tiga ulangan sehingga  didapatkan 15 unit perlakuan dalam penelitian ini. Data parametrik dianalisis menggunakan ANOVA dengan menggunakan  SPSS versi 23 dan data non parametrik menggunakan Kruskal Wallis. Berdasarkan uji efektivitas, substitusi vinegar dengan  kombucha apel kode perlakuan A3 yaitu konsentrasi kombucha apel sebesar 25% memperoleh hasil terbesar yaitu 0,74.  Kriteria parameter uji pH sebesar 4,33, gula total sebesar 71,93, antioksidan sebesar 69,73, dan vitamin C sebesar 11,00.  Kode perlakuan A3 paling disukai oleh panelis yaitu dengan perolehan warna sebesar 3,9 (suka), aroma sebesar 4,2 (suka),  rasa sebesar 4,2 (suka), keasaman sebesar 3,7 (suka), dan aftertaste sebesar 3,8 (suka). Substitusi vinegar dengan  kombucha apel dapat digunakan sebagai alternatif cuka yang disukai, sehat, dan berkelanjutan dalam dressing vinaigrette.
Co-Authors Ayyu Nisa’ Rizky N.F. Gracia Julia Halim Nunuk Hariyani Yuyun Yuniati