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All Journal Bioscientist : Jurnal Ilmiah Biologi Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Enrichment: Journal of Multidisciplinary Research and Development Jurnal Sains dan Teknologi Pangan
Retnani Rahmiati
Universitas Dr. Soetomo
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ANALISIS KARAKTERISTIK SENSORIK DAN NUTRISI SNACK BAR BERBASIS TEPUNG KEDELAI, TEPUNG UBI UNGU, DAN MULTIGRAIN Nazhifah Fairuzsyawal; Yuyun Yuniati; Retnani Rahmiati; Rachma Nur Devianti
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (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/fpb8fn12

Abstract

Tepung ubi ungu mengandung 84,4% karbohidrat dan memiliki rasa yang manis, namun tepung ubi ungu memiliki kandungan protein dan lemak yang rendah sehingga perlu dikombinsikan dengan dengan bahan kaya protein seperti multigrain. penambahan protein dilakukan dengan meningkatkan konsentrasi multigrain yang terdiri dari kacang merah, kacang hijau, kacang tanah, dan oat. Penelitian ini bertujuan untuk mengetahui variasi konsentrasi tepung kedelai, tepung ubi, dan multigrain terhadap kadar karbohidrat, protein, serat, serta uji organoleptik terbaik pada snack bar. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan rancangan acak lengkap (RAL) dan variasi substitusi tepung kedelai : tepung ubi ungu : serta multigrain dengan formulasi A1(100%:0%:0%), A2(75%:12,5%:12,5%), A3(50%:25%:25%), A4(25%:37,5%:37,5%), A5(0%:50%:50%). Data dianalisis dengan ANOVA dan data non-parametrik dianalisis dengan Kruskal Wallis. Hasil penelitian menunjukan snack bar dengan perlakuan A4 paling disukai panelis dengan hasil kadar karbohidrat 56,14g, kadar protein 19,71g, kadar serat 3,56g dan berdasarkan SNI 01-4216-1996 kadar karbohidrat dan protein memenuhi SNI, sedangkan kadar serat belum memnuhi SNI. Kesimpulan dari penelitian ini adalah semakin banyak penambahan subtitusi tepung ubi ungu dan multigrain maka kadar karbohidrat, protein dan serat akan semakin tinggi.
Administration of Different Doses of Basil Leaf Extract (Ocimum Sp.) as a Preventive Measure Against Disease in the Survival of 7-Day-Old Pearl Catfish (Clarias Gariepinus) Seeds Floranda Rahmadheny Gandesha; Didik Budiyanto; Sumaryam; Retnani Rahmiati; Kejora Handarini
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 12 (2026): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i12.638

Abstract

This study aims to determine the ability of basil leaf extract as a disease prevention measure in pearl catfish seeds aged 7 days. The research was conducted using experimental methods. The experimental design used was a Completely Randomized Design (CRD) with one factor, namely the difference in the dose of basil leaf extract, which consisted of six treatments with four replicates. The treatment tested was the difference in the dosage of basil leaf extract, namely treatment A (0 mL), B (20 mL), C (30 mL), D (40 mL), E (50 mL), and F (60 mL), in 3 L of rearing water. The data were analyzed using ANOVA. The test animals used were pearl catfish (Clarias gariepinus) aged 7 days that were indicated to be sick. The results of the study showed that the administration of basil leaf extract had a significant effect as a disease prevention measure on the survival of pearl catfish seeds aged 7 days, with the highest survival rate reaching 82.5%. The optimal dose of basil leaf extract as a disease prevention measure was the administration of 30 mL/3 L of basil leaf extract (Treatment C). Water quality data were still supportive of the growth of catfish seeds, with pH values ranging from 6.08–7.08, dissolved oxygen ranging from 3.07–4.00 mg/L, and a temperature of around 27.7 °C, which is still within the water quality standard for fish rearing, except for ammonia levels ranging from 0.13–0.44 mg/L, which exceed the optimum water quality standard.
THE EFFECT OF CASHEW NUT PUREE ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOY MILK ICE CREAM FOR LACTOSE INTOLERANCE SUFFERERS Audry Azzahra Ikhsan; Kejora Handarini; Retnani Rahmiati; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20952032

Abstract

Soy milk ice cream is an alternative food product for those with lactose intolerance who cannot consume cow's milk. The addition of cashew nut puree increases the fat content and improves the texture of the ice cream, making it smoother and creamier. This study aims to determine the effect of variations in cashew nut puree concentration on the physicochemical and organoleptic properties of soy milk ice cream. This study used a laboratory experimental method with a completely randomized design (CRD) with one factor consisting of four treatment levels, namely the addition of cashew nut puree of 0%, 10%, 20%, and 30%, each with three replications . The parameters observed included physicochemical properties consisting of protein, fat, overrun, melting speed, total solids, and organoleptic tests (color, aroma, taste, and texture). The results showed that the addition of cashew nut puree had a significant effect (p <0.05) on the physicochemical and organoleptic properties of soy milk ice cream. The treatment with the addition of 30% cashew nut puree showed the highest values in protein, fat, and total solids levels, and produced a slower melting speed and a higher level of sensory acceptance compared to other treatments. Although the highest overrun value was obtained in the treatment with the addition of 20% cashew nut puree, increasing the concentration of cashew nut puree to 30% generally resulted in an increase in the physicochemical quality and organoleptic characteristics of non-dairy soy milk ice cream.
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.
Co-Authors Audry Azzahra Ikhsan Dewi Mariyanah Didik Budiyanto Fadjar Kurnia Hartati Floranda Rahmadheny Gandesha Kejora Handarini Louissa Calista Liu Michelle Nazhifah Fairuzsyawal Rachma Nur Devianti Sumaryam Yuyun Yuniati