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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pengolahan Pertanian
Vallerina Armetha
Divisi Ilmu Dan Teknologi Pangan, Fakultas Teknik Dan Teknologi, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Public Health

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The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar Malau, Krisna Margaretta; Ataribaba, Yuliana; Armetha, Vallerina
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.264

Abstract

Chocolate producers need to know and understand the tastes of the Indonesian people specifically when making decisions to purchase chocolate bars. Research on the characteristics of the types of chocolate bars that consumers like is still needed to be able to reach a wider target market. The hedonic rating test requires panelists to measure the level of liking of the sample from most liked to least liked. The majority of teenagers and adult consumers in Indonesia are involved as panelists according to demographic research on chocolate consumers. The samples tested were six brands of chocolate bars circulating on the Manokwari city market. The panelists involved were 160 consumers (67 men; 93 women, aged 13–24 years). The sensory test method used was the hedonic rating test which was presented in two variants of serving method: (1) blind test (without additional information) (2) informed test (product variants and brand information accompanied by the product in intact packaging). To identify the influence of the variant of chocolate in the sample, the Friedman test and Duncan’s advanced test were used at a significance level of 5%. To identify the effect of information, intervention using non-parametric analysis using averages with the Mann-Whitney U test was used. The results of the chocolate preference level test showed that there was a significant difference in preference of variants chocolate (at a significance level of 0.05), whereas in the information intervention test of brand and variant of chocolate, there were samples that had significant differences in preferences.
Karakteristik Fisikokimia Tepung Talas Beragam Varietas Asal Jawa Barat dan Potensi Aplikasinya Laeli Dyah Tantri Cahyaningrum; Tjahja Muhandri; Dase Hunaefi; Vallerina Armetha; Ahmad Fadli Alghifari; Edi Santosa
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2026.13.1.9

Abstract

Taro (Colocasia esculenta, Xanthosoma sagittifolium, and Xanthosoma undipes) is a food crop with substantial genetic and morphological diversity, offering considerable potential for applications in the food industry. This study aimed to characterize the physicochemical properties of flours produced from 13 taro varieties cultivated in West Java, Indonesia, and to evaluate their potential uses in food processing. Comprehensive analyses were conducted, including proximate composition, functional properties, and pasting profile assessments. The results revealed significant variation among the varieties in both chemical composition and physical charac-teristics. The Belitung variety exhibited the highest amylose content (23.00%), the highest peak viscosity (5029 cP), and the lowest initial pasting temperature (81.35 °C), indicating strong potential for diverse food processing applications. The S28 variety had the highest protein content (11.50%) and the lowest oxalic acid level (1.07%), while the Beneng variety demonstrated the highest dietary fiber content (19.10%) and water absorption capacity (4.26 mL/g). The Pratama 3 variety yielded the highest flour output (29.67%). All varieties were deemed safe for consumption, with hydrogen cyanide (HCN) levels below 3 ppm. These findings highlight the considerable diversity among taro varieties and underscore their potential as alternative raw materials for developing a wide range of food products.
Potensi Daun Kelor (Moringa Oleifera) dalam Pencegahan Aterosklerosis: Kajian Mekanisme Biologis dan Aplikasi sebagai Pangan Fungsional Azzahra Putri Rialdi; Kartika Sari; Vallerina Armetha; Muhammad Farras Abiyyuddin
Jurnal Teknologi Pengolahan Pertanian Vol 8, No 1 (2026): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v8i1.14681

Abstract

Aterosklerosis adalah gangguan kardiovaskular progresif yang ditandai dengan akumulasi lipid, disfungsi endotel, dan peradangan kronis, yang pada akhirnya dapat menyebabkan komplikasi vaskular yang parah. Daun moringa (Moringa oleifera) secara luas dikenal sebagai sumber senyawa bioaktif, termasuk senyawa fenolik, flavonoid, dan antioksidan, yang dapat berkontribusi pada pencegahan aterosklerosis. Studi literatur ini bertujuan untuk (1) menganalisis senyawa bioaktif yang terdapat dalam daun moringa, (2) mengevaluasi peran potensialnya dalam mencegah aterosklerosis melalui bukti in vitro dan in vivo, dan (3) mengeksplorasi pengembangan produk makanan fungsional yang menggabungkan daun moringa. Referensi diperoleh melalui penelusuran sistematis jurnal nasional dan internasional menggunakan kata kunci yang berkaitan dengan daun moringa, senyawa bioaktif, makanan fungsional, dan aterosklerosis. Temuan menunjukkan bahwa daun moringa menunjukkan sifat antioksidan, antiinflamasi, antihipertensi, dan penurun lipid yang signifikan yang terkait erat dengan pencegahan aterosklerosis. Selain itu, berbagai inovasi makanan, seperti sosis berbahan dasar moringa, minuman, produk roti, dan produk susu, menyoroti penerapannya sebagai bahan fungsional. Namun demikian, sebagian besar penelitian yang ada terbatas pada model in vitro dan hewan, dan diperlukan studi klinis yang dirancang dengan baik untuk mengkonfirmasi khasiatnya pada manusia. Kesimpulannya, daun moringa memiliki potensi yang menjanjikan sebagai sumber makanan fungsional untuk mendukung kesehatan kardiovaskular dan mengurangi risiko aterosklerosis.
Co-Authors Ahmad Fadli Alghifari Ataribaba, Yuliana Azzahra Putri Rialdi Dase Hunaefi Edi Santosa Kartika Sari Laeli Dyah Tantri Cahyaningrum Malau, Krisna Margaretta Muhammad Farras Abiyyuddin Tjahja Muhandri