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All Journal Jurnal Ilmu Pertanian Indonesia Agrointek Journal of Tropical AgriFood Madaniya Prima Abdika: Jurnal Pengabdian Masyarakat Agroindustrial Journal Room of Civil Society Development Jurnal Teknologi dan Mutu Pangan Jurnal Kastara Communication in Food Science and Technology Room of Civil Social Development Jurnal Sains dan Teknologi Pangan
Muhammad Iqbal Fanani Gunawan
Universitas Tidar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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Optimization of drying and brewing conditions of cascara for kombucha production based on sensory characteristics Gunawan, Muhammad Iqbal Fanani; Arwani, Afif; Faradiani, Alifa Rahma; Reyhan, Akmal; Duhita, Nada Syahda Ratna
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26726.68-76

Abstract

Indonesia is among the largest global coffee producers, with an output of 786.19 thousand tons in 2021, largely contributed by smallholder coffee plantations. Coffee fruit is composed of approximately 40% beans and 45% cascara, the latter of which is often discarded and underutilized despite its high polyphenol content. Improper disposal of cascara may cause environmental problems because of its acidity and antinutritional compounds. Cascara represents a promising raw material for functional beverages, such as kombucha, to increase its antioxidant potential. This study focused on developing cascara kombucha from coffee harvested in Magelang, Central Java, a region with distinct geographical characteristics that influence coffee quality. The cascara was dried at different temperatures (35, 40, and 45 °C for 24 h), brewed for 5 and 10 min, and subsequently fermented with a 10% (w/v) kombucha SCOBY for 8 d before pasteurization and storage. Sensory evaluation was performed by trained panelists using Quantitative Descriptive Analysis, followed by a hedonic acceptance test with 26 untrained panelists. The results demonstrated that drying at 45 °C combined with 5 min brewing yielded the highest hedonic score (4.88), while drying at 35 °C with 5 min brewing provided a comparable result (4.73) without significant difference. A longer brewing time (10 min) increased the turbidity. Optimization using DX13 analysis indicated that drying at 35 °C for 24 h and brewing for 5 min achieved the highest desirability for more effective production. These findings suggest that cascara kombucha has potential as a novel functional beverage, although further optimization is required to maximize its antioxidant and phenolic retention.
Profil tekstur dan warna getuk dengan variasi lemak padat Muhammad Iqbal Fanani Gunawan; Soraya Kusuma Putri; Rizka Qurrota A'yun
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.22783

Abstract

Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatments, including control treatment and a combination of solid fats such as butter, and margarine. The analyses conducted include texture profile, color, and moisture content. The addition of solid fats has been shown to have a significant difference in the texture parameters of Hardness, Gumminess, and Chewiness, but it did not have a significant effect on the Resilience parameter. The combination of butter and margarine resulted in a significant decrease in the Springiness and Cohesiveness parameters. Overall, the addition of solid fats had an impact on increasing brightness (L*) and shifting the color towards yellow tendencies (positive b*). The addition of solid fats did not significantly affect the moisture content of getuk.
The Effect of Fermentation on The Physicochemical Properties and Antioxidant Activity of Arrowroot (Maranta Arundinacea L.) Flour Alifa Rahma Faradiani; Nabila Faradina Iskandar; Muhammad Iqbal Fanani Gunawan; Winangsit Sekar Mawarti; Geralddio El Nissi
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6455

Abstract

Arrowroot (Maranta arundinacea L.) is a gluten-free local starch source with high nutritional and bioactive compound potential, which is often found processed into flour. Modification through fermentation, either spontaneous or starter-assisted, may enhance its physicochemical properties and antioxidant activity. This study aimed to observe the effect of the fermentation process on arrowroot flour. The process included peeling, soaking, fermentation, drying, and milling, followed by proximate, color, acidity, phenolic content, and antioxidant assays (DPPH, IC50). The experiments employed a Completely Randomized Design (CRD) with two replicates. Results showed that both spontaneous and starter-assisted fermentation decreased the moisture and ash content significantly, but did not significantly affect the fat and protein content of the modified arrowroot flour. However, both fermentation processes decreased the total phenol content of modified arrowroot flours and ultimately reduced their antioxidant capacities, leading to the high IC50 concentration of modified arrowroot flour. Regardless of that, fermentation significantly improved the appearance of arrowroot flour, with starter fermentation resulting in a lighter colored flour (L* = 96.87 ± 0.45) and a slight red and yellow hue (a* = 1.63 ± 0.02; b* = 9.97 ± 0.43). This study concluded that fermentation, both spontaneous and starter-assisted, improved the color of arrowroot flour but did not enhance its chemical properties and antioxidant capacity. These results could be utilized to determine a more effective method to increase the functional properties of arrowroot flour.
Kreativitas Singkong Lokal untuk Kebangkitan Ekonomi Wanita Tani Desa Sambak Kabupaten Magelang Dinar Melani Hutajulu; Muhammad Iqbal Fanani Gunawan; Jihad Lukis Panjawa; Fera Febriana Sritutur; Putri Nisrina Damayanti; Aini Fadhilah Dzakirah
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 5 No. 4 (2025): Volume 5 Nomor 4 Tahun 2025 (Desember 2025)
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v5i4.6518

Abstract

Sambak Village is recognized for its abundant agricultural output, particularly cassava. The local Women Farmers Group (Kelompok Wanita Tani/KWT) of Sambak Village has actively engaged in processing cassava into ready-to-consume products, which are marketed within the surrounding areas. Initially, these products were well received by consumers. However, over time, increasing competition from similar products has led to a decline in consumer interest and a subsequent decrease in income for the group. To address this challenge, a community service team proposed product diversification to enhance the competitiveness and value of cassava-based products. The solution introduced new processed products—cassava-based brownies and soft cookies—that have higher market value. The program consisted of socialization, demonstrations, and mentoring. Participants in the program consist of 20 KWT members. They received socialization on the importance of product diversification for improving household income, calculating cost of goods sold, ensuring hygiene and product safety, and applying proper packaging techniques. The demonstration phase included the preparation of both steamed and baked brownies, as well as soft cookies using cassava as the main ingredient. Mentoring sessions focused on improving packaging quality to meet consumer expectations and enhance marketability. Based on ease of preparation and participant feedback, the group decided to focus on producing baked brownies as their primary follow-up product. The training sessions were met with enthusiasm, as participants acquired new knowledge and practical skills that they were eager to implement. Their motivation was further supported by the provision of baking tools and raw materials from the community service team. This community engagement initiative is expected to have a meaningful impact on the economic empowerment of the Sambak Village KWT by increasing their capacity to produce innovative, value-added cassava products that are more competitive in the local market.
Co-Authors Aini Fadhilah Dzakirah Anggistya, Kintan Sekar Arwani, Afif Dinar Melani Hutajulu Duhita, Nada Syahda Ratna Endang Prangdimurti Faradiani, Alifa Rahma Fera Febriana Sritutur Geralddio El Nissi Jihad Lukis Panjawa Listyorini, Kharisma Indah Nabila Faradina Iskandar Nugraheni, Martha Arum Pramono, Pradipta Bayuaji Putri Nisrina Damayanti Putri, Soraya Kusuma Rahayu Wulan Reyhan, Akmal Rizka Qurrota A'yun Sitepu, Sandy Haganta Soraya Kusuma Putri Soraya Kusuma Putri Tjahja Muhandri Winangsit Sekar Mawarti WULAN, RAHAYU