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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Ulya Sarofa
Food Technology Department, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips Mahatma Bintang Safir Kelana; Ulya Sarofa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.381

Abstract

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Sania Khoiri Rahma; Ulya Sarofa; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.387

Abstract

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Completely Randomize Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6), and factor II is the additional sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1.39%, solubility of 93.13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85.66%, total phenol of 15.43 mgGAE/g.
The Effect of the Proportion of Basil Leaf: Kenikir Leaf and Drying Time on the Physiochemical and Organoleptic of Herbal Tea Bag Milenia Fitria Cholifah; Ulya Sarofa; M. Alfid Kurnianto
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.393

Abstract

Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This research aims to determine the effect of the proportion of basil leaves and kenikir leaves and the drying time on tea bags' physicochemical and organoleptic content. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is the proportion of basil leaves: kenikir leaves (25:75,50:50,75:25), and factor II is the drying time (120 minutes, 150 minutes, 180 minutes). The data obtained were analyzed statistically using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The best research results were obtained in the proportion of basil leaves and kenikir leaves of 25:75 with a drying time of 120 minutes producing tea bags with characteristics of water content of 7.79%, ash content of 6.2%, product antioxidant activity of 88.99%, the antioxidant activity of the brewed water was 73.31%, total phenols were 15.29 mg/GAE/g, flavonoids were 10.33 mgQE/g, and the color values L*, a*, b* were 45.97 respectively; 6.10; 21.70. With a color organoleptic characteristic value of 4.48 (Yellow); aroma of 3.52 (somewhat unpleasant); and taste of 3.48 (Slightly Bitter).
Co-Authors M. Alfid Kurnianto Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Ratna Yulistiani Riski Ayu Anggreini Sania Khoiri Rahma