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All Journal Agrointek Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi dan Mutu Pangan
Mukhammad Fauzi
Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT

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Penentuan Komponen Flavor Kopi Luwak Robusta Artifisial Melalui Analisis Sensoris dan Gas Chromatography-Mass Spectometry (GCMS): Determination of Flavor Components in Artificial Luwak Robusta Coffee Through Sensory Analysis and Gas Chromatography-Mass Spectrometry (GCMS) Ikhwan Samsul Hadi Sidiq; Mukhammad Fauzi
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.v5i1.6474

Abstract

The high demand for civet coffee has led to the over exploitation of civets. The in vitro fermentation process aims to artificially mimic the enzymatic processes of the civet’s digestive system. This study aims to produce artificial Robusta civet coffee with sensory characteristics and flavor components similar to those of civet coffee. The method used was a factorial Complete Randomized Design with treatments consisting of civet feces yeast (B1) and a combination of α-amylase enzyme and civet feces yeast (B2). Fermentation times were set at intervals of 8 hours (A1), 16 hours (A2), 24 hours (A3), and 32 hours (A4). The results showed that the best treatment for the overall cupping test score was the combination of α-amylase and dried yeast at an 8-hour fermentation time (A1B2), which scored 8.13 (excellent). Additionally, the analysis using Gas Chromatography-Mass Spectrometry (GC-MS) analysis revealed major flavor components such as furan (28.28%), pyridine (8.98%), pyrazine (9.98%), benzene (9.02%), organic acids (3.48%), and alcohols (3.84%). Therefore, the conclusion of this study is that the addition of α-amylase and yeast during an 8-hour fermentation process has the potential to serve as an alternative to artificial Robusta civet coffee that mimics natural civet coffee without involving civet animals. It is hoped that this research can serve as a foundation for coffee development in the community.
Karakteristik Fisik Dan Kimia Chips Umbi Gadung (Dioscore hispida Dennst) Hasil Lama Perendaman Pada Berbagai Debit Aliran Air Mukhammad Fauzi; Nadillah Dyza Fisabilillah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 19 No. 1 (2024): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v19i1.7967

Abstract

Masyarakat desa Sidomulyo kecamatan Silo Jember mengolah umbi gadung menjadi chips dengan perendaman biasa yang kurang efisien selama 5 hari. Perendaman dengan air mengalir sangat memungkinkan mempercepat proses pengolahan umbi  gadung. Tujuan penelitian ini yaitu untuk mengetahui pengaruh lama perendaman dan debit aliran air terhadap karakteristik fisik. kimia termasuk kadar HCN chips umbi gadung. Penelitian ini menggunakan rancangan kelompok faktorial dengan 2 faktor, yaitu lama perendaman (24, 48 dan 72 jam) dan debit aliran air (0,05, 0,15 dan 0,25 L/jam/kg chips basah) yang diulang 3 kali. Hasil penelitian menunjukkan bahwa semakin lama perendaman dan tinggi debit aliran air menurunkan rendemen, daya kembang, kadar air, kadar abu chips gadung, sedangkan nilai kecerahan warna (L) meningkat. Kadar HCN chips kering semua perlakuan di bawah 50 ppm yang aman untuk dikonsumsi. Kadar HCN pada debit aliran air 0,05 L/jam/kg di jam 24, 48 dan 72 berturut-turut adalah 17,35 ppm, 15,34 ppm, dan 12,10 ppm. Kadar HCN pada debit aliran  air 0,15 L/jam/kg di jam 24, 48 dan 72 berturut-turut adalah 15,33 ppm, 12,19 ppm, dan 9,98 ppm. Dan kadar HCN pada debit aliran air 0,25 L/jam/kg di jam 24, 48 dan 72 berturut-turut     adalah 12,89 ppm, 10,29 ppm, dan 9,17 ppm.
Sifat Fisik dan Kimia Chips Gadung Rendah HCN Hasil Peyerapan Jenis Abu dan Lama Perendaman dalam Air Mengalir Mukhammad Fauzi; Adis Triska Ramadhanti; Muasyafah Qibtiyah
AGROINTEK Vol 20, No 3 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i3.25798

Abstract

Gadung tubers are a potential local carbohydrate source but contain naturally occurring hydrogen cyanide (HCN), which must be reduced before consumption. Traditional detoxification commonly combines ash application with prolonged soaking; however, a more efficient treatment is needed to produce safe gadung chips while maintaining their physical and chemical quality. This study aimed to evaluate the effects of wood ash and rice husk ash and different soaking durations in flowing water on HCN reduction and the physical and chemical characteristics of gadung chips. A two-factor randomized block design was used, comprising ash type (wood ash and rice husk ash) and soaking duration (24, 48, and 72 h), with three replications. Each experimental unit used 6 kg of fresh gadung chips. The evaluated responses were yield, lightness, expansion capacity, moisture content, ash content, and HCN content. Data were analyzed using analysis of variance at a 95% confidence level, followed by Duncan’s Multiple Range Test. Ash type, soaking duration, and their interaction significantly affected the evaluated characteristics. Rice husk ash increased yield, ash content, and residual HCN content but reduced lightness, expansion capacity, and moisture content compared with wood ash. Longer soaking increased lightness, expansion capacity, and ash content while reducing yield, moisture content, and HCN content. Yield ranged from 18.08% to 21.99%, lightness from 40.45 to 60.88, expansion capacity from 39.07% to 53.65%, moisture content from 11.75% to 14.49%, ash content from 2.21% to 2.53%, and HCN content from 7.43 to 20.55 ppm.
Co-Authors Adis Triska Ramadhanti Ikhwan Samsul Hadi Sidiq Muasyafah Qibtiyah Nadillah Dyza Fisabilillah