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All Journal Bioscientist : Jurnal Ilmiah Biologi Unram Journal of Community Service (UJCS) Eduvest - Journal of Universal Studies SAGA: Journal of Technology and Information Systems Jurnal Sains dan Teknologi Pangan
Fadjar Kurnia Hartati
Universitas Dr. Soetomo
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Neuroscience Social Sciences

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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.
The Effect of the Combination of Tempeh Flour and Kepok Banana Peel Flour (Musa paradisiaca Linn.) on the Chemical and Organoleptic Quality of Butter Cookies Nadya Allen Liefena; Bambang Sigit Sucahyo; Fadjar Kurnia Hartati
Eduvest - Journal of Universal Studies Vol. 6 No. 5 (2026): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v6i5.52901

Abstract

Butter cookies are one of the most popular food products due to their crispy texture and distinctive flavor. Tempeh flour, as a source of plant-based protein, and kepok banana peel flour (Musa paradisiaca Linn.), as a source of dietary fiber, have significant potential to be utilized as functional ingredients in cookie product development. This study aimed to determine the effect of combining tempeh flour and kepok banana peel flour on the chemical and organoleptic quality of butter cookies. This research employed a laboratory experimental method using a Completely Randomized Design (CRD) with one factor, namely variations in flour combination concentrations: T1P1 (90% : 10%), T2P2 (80% : 20%), T3P3 (70% : 30%), and T4P4 (50% : 50%), each with three replications. The observed variables included chemical quality (moisture content, ash content, protein content, and fiber content) and organoleptic quality (color, aroma, taste, texture, and overall acceptability) of butter cookies. Parametric data were analyzed using Analysis of Variance (ANOVA) with the assistance of Statistical Product and Service Solutions (SPSS) software, while non-parametric data were analyzed using Duncan’s Multiple Range Test (DMRT). Based on the effectiveness test using the De Garmo method, treatment T2P2 was selected as the best treatment with a total score of 0.626, producing the most optimal physicochemical and organoleptic characteristics.
Analisis Mutu Kimia dan Organoleptik Tepache Kulit Nanas (Ananas Comosus L. Merr.) dan Teh Kulit Kopi (Coffea Arabica L.) Lucia Angelline; Fadjar Kurnia Hartati; Bambang Sigit Sucahyo
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.19337

Abstract

This study aimed to evaluate the effect of pineapple peels combined with an aqueous infusion of dried coffee peels on the chemical and organoleptic quality of tepache and to determine the best proportion of both materials. The study employed a Completely Randomized Design (CRD) with four treatments and three replications consisting of variations of pineapple peels (F) and coffee peels (K): F1K1 (175 g:25 g), F2K2 (150 g:50 g), F3K3 (125 g:75 g), and F4K4 (100 g:100 g), with a total peel mass of 200 g and 3 days fermentation. Parameters analyzed included pH, total soluble solids, antioxidant activity, and organoleptic properties (color, aroma, and taste) evaluated by 25 panelists using a hedonic scale. The results showed significant effects on total soluble solids, antioxidant activity, and sensory attributes, but not on pH. The best treatment was F1K1, with antioxidant activity of 73.04 ppm and a taste score of 4.4. Tepache has the potential to be developed as a functional beverage based on food waste with added economic value.
Sifat Fisikokimia dan Organoleptik Bolu Gulung Gluten Free Berbahan Tepung Ketan Hitam (Oryza sativa L. var. glutinosa) dan Tepung Maizena (Amylum maydis) Michelle; Fadjar Kurnia Hartati; Retnani Rahmiati
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.19338

Abstract

This study aims to examine the effect of black glutinous rice flour and cornstarch on the physicochemical and organoleptic properties of gluten-free sponge rolls, and find the best combination of the two ingredients. This study was conducted using a Complete Random Design (RAL) which has one factor and consists of four treatments. The treatment consisted of varying the proportion of black glutinous rice flour (H) and cornstarch (M) with the same total amount of flour (60 g) in each treatment, namely H1:M1 (60g:0g), H2:M2 (54g:6g), H3:M3 (48g:12g), and H4:M4 (42g:18g) which were repeated three times each. The results of the study show that for the manufacture of gluten-free sponge rolls, the H4M4 treatment is recommended as the best formulation because it provides the most optimal results compared to other treatments. Statistically, the H4M4 treatment showed a marked difference in some of the parameters tested (p<0.05). The formulation in the H4M4 treatment contains a crude fiber content of 2%, a moisture content of 50.91%, a development capacity of 66.19%, and a stability of 100%. The results of the likability level test showed a taste value of 4.30 (likes), aroma 4.17 (likes), color 4.25 (likes), and softness of 4.45 (likes), and produced the highest effectiveness value of 0.82.
Analisis Mutu Fisikokimia dan Organoleptik Panna Cotta Cincau Hijau (Cyclea barbata Miers) Louissa Calista Liu; Fadjar Kurnia Hartati; Retnani Rahmiati
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.19341

Abstract

This study aimed to analyze the effect of green grass jelly leaf extract addition on the physicochemical and organoleptic properties of panna cotta. The research employed a laboratory experimental method using a Completely Randomized Design (CRD) with one factor, namely the combination of green grass jelly leaf extract and UHT milk concentrations at four treatment levels: P1 (20% green grass jelly leaf extract and 50% UHT milk), P2 (25% and 45%), P3 (30% and 40%), and P4 (35% and 35%). The evaluated parameters included Texture Profile Analysis (TPA), protein content, pectin content, and organoleptic assessment covering color, aroma, taste, and mouthfeel. The effectiveness test results indicated that treatment P1 produced the best overall quality with a Result Value (RV) of 0.55562. This treatment was characterized by balanced textural properties, protein content of 5.66%, pectin content of 8.92%, and good panelist acceptance, particularly in taste and mouthfeel attributes. In conclusion, green grass jelly leaf extract has strong potential as a natural gelling agent in panna cotta production, especially at a concentration of 20%, offering a practical local-based alternative to gelatin.
Optimizing the Creative Batik Industry in Situbondo and PKK Groups Through Innovation in Automatic Batik Pattern Machines and Food Dehydrator Machines in the Extremely Poor Area of Selowogo Village Suyanto; Liosten Rianna Roosida Ully Tampubolon; Fadjar Kurnia Hartati; Muhammad Hayyu Hani Nuril; M. Afrizal Adi Pratama; Andini Safitri; Hawari Abariyah Marasabessy
Unram Journal of Community Service Vol. 6 No. 4 (2025): December
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v6i4.1278

Abstract

This service activity aims to optimize the potential of the batik creative industry in Selowogo Village, Situbondo, and to empower the PKK Group through appropriate technology innovations in the form of an automatic batik pattern machine and a food dehydrator machine. This program focuses on extremely poor areas with an average income of below Rp50,000 per day. The activity approach includes socialization, training, technology implementation, mentoring, and sustainability evaluation. The results of the activities show significant improvements, including a 30% increase in batik production capacity, a 40% improvement in motif quality, and a 35% increase in sales revenue. For the PKK Group, skills in making batik and healthy food products based on moringa leaves increased by 50% and 70%, respectively. This program successfully promoted local economic empowerment, strengthened creative industry innovation, and contributed to achieving SDGs 1 (no poverty) and 3 (good health and well-being).
Co-Authors Andini Safitri Ayyu Nisa’ Rizky N.F. Bambang Sigit Sucahyo Gracia Julia Halim Hawari Abariyah Marasabessy Liosten Rianna Roosida Ully Tampubolon Louissa Calista Liu Lucia Angelline M. Afrizal Adi Pratama Michelle Muhammad Hayyu Hani Nuril Nadya Allen Liefena Nunuk Hariyani Retnani Rahmiati Suyanto Yuyun Yuniati