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All Journal Jurnal Teknologi Dan Industri Pangan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Amerta Nutrition Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Saraswati Saraswati
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Engineering Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Other

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Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap Vina Giovani; Nurheni Sri Palupi; Dian Herawati; Saraswati Saraswati
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.242

Abstract

Fish is one of the nine major food allergens. Avoiding consumption of fish is a common preventive measure to mitigate fish allergies. On the other hand, food processing may potentially alter the allergenicity of fish, and thus, it is important to identify the most effective fish processing methods that can reduce its allergenicity. This research aimed to characterize the nutritional value, intensity of allergens, and allergenicity from the processing of tenggiri fish processing to produce surimi as intermediate food and ready to eat (RTE) otak-otak. The processing steps consisted of washing and adding cryoprotectant during surimi processing, and using deep and air frying methods in RTE otak-otak processing. Changes in the nutritional value and intensity of allergens of fish meat and its processed products were measured using proximate analysis and SDS-PAGE electrophoresis, respectively. The alterations in the allergenicity were investigated using immunoblotting and ELISA. The results revealed changes in the nutritional value due to the processing. Surimi production successfully removed a protein band of 10-–13 kDa, which is suspected to be an allergen. Additionally, both deep and air frying methods effectively removed allergenic proteins with molecular weights above 100 kDa. Immunoblotting assay showed the allergen only appeared in fish meat absent in all of the processed products. The allergenicity rates of surimi and otak-otak was reduced by 90.78 and 98.68%, respectively, as compared to the fish meat. In conclusion, the nutritional value of air-fried otak-otak is superior while the allergenicity is lower than the deep-fried ones. Therefore, air frying processing method for tenggiri fish can be potently used to produce hypoallergenic fish products.
Product Formulation of Ready to Use Fish Food (RUFF) from Snakehead Fish Flour (Channa striata) Puspo Edi Giriwono; Safira P.A Haryanto; Saraswati Saraswati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2017-2025

Abstract

RUFF (ready-to-use fish food) is a nutrient and calorie-dense food with high protein and energy consumed by children under five years of age who suffer from severe acute malnutrition. RUFF in this study was designed to be the alternative product for RUTF (ready-to-use therapeutic food) using snakehead fish flour as skim milk substitute. This study aims to determine the suitability of snakehead fish flour as an animal protein alternative, obtain the RUFF formula that meets FAO and WHO standards, and determine the consumer acceptance. The research investigated different amount of snakehead fish flour in the RUFF formulation. There were 3 formulas with different snakehead fish flour, i.e. 20% (F1), 22% (F2), and 24% (F3). The results of the analysis showed that the highest protein content was found in formula F3 (14.35 ±0.72)% with moisture content of 2.32 ± 0.06%, ash content of 2.56 ± 0.04%, fat content of 29.39 ± 0.24%, and carbohydrate content of 51.37 ± 0.94%. All three RUFF formulations meet the nutritional standards set by the FAO and WHO. The hedonic rating test results and ranking showed that the most preferred formula by the panelist was formula F1 containing 20% snakehead fish flour with an average rate of 7.46 (like). Formula F1 is the formula of RUFF with the highest rate of consumer acceptance.
Persepsi Konsumen terhadap Kualitas Tempe di Pasar Lokal, Nasional, dan Internasional: Consumer Perceptions of the Tempe Quality in Local, National, and International Markets Angel Kurnilah Fitri; Dimas Wahyu Ekawananto; Made Astawan; Saraswati Saraswati; Tutik Wresdiyati; Wanida Tewaruth Chitisankul; Andi Early Febrinda; Songsak Wattanachaisaereekul
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.21-30

Abstract

Background: Tempe, a fermented soybean product produced with Rhizopus spp., contains nutrients and bioactive compounds beneficial for health. Today's awareness of healthy living is driving increased consumption, production, and marketing of tempe. Several tempe producers are capitalizing on this opportunity by producing tempe on a larger scale, with greater hygiene, and with higher levels of marketing. Tempe is currently sold in local, national, and international markets. Research on consumer perceptions of tempe quality in local, national, and international markets has not yet been conducted. Objectives: The research analyzed consumer perceptions of the tempe quality circulating in the local Bogor market, national modern markets, and international markets (exports). Methods: Data collection was conducted through a Google Form, involving 292 respondents aged 25-55. Respondents were asked to assess the quality of tempe sold at three marketing levels: the local Bogor market, the national modern market, and the international (export) market. Data were analyzed using one-way Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) post hoc test. Results: Respondents generally preferred white tempe for its dense texture and distinctive aroma. The ranking test results showed that the three types of tempe differed significantly (p-value<0.05) in overall appearance, packaging design, and label completeness. The appearance of sliced ​​tempe from national and international markets did not differ significantly (p-value>0.05). Conclusions: The visual appearance of tempe from local, national, and international markets differed significantly (p-value<0.05). Tempe from national and international markets had a significantly better overall appearance, packaging design, and label completeness (p-value<0.05) than tempe from local markets. The study analyzed the quality of tempe in local, national, and international markets, and tempe producers can use the results to improve tempe quality standards and expand their market.
Evaluasi Kualitas Sensori Tiga Jenis Tempe yang Beredar di Pasaran dengan Menggunakan Metode Hedonik dan CATA: Sensory Quality Evaluation of Three Types of Tempe Available in the Market Using Hedonic and CATA Methods Rahmi Naily Maghfiroh; Dimas Wahyu Ekawananto; Made Astawan; Saraswati Saraswati; Tutik Wresdiyati; Wanida Tewaruth Chitisankul; Andi Early Febrinda; Songsak Wattanachaisaereekul
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.451-461

Abstract

Background: Tempe is a traditional Indonesian fermented soybean product that serves as a source of protein and is recognized in the national and international markets. The variety of tempe quality available on the market is greatly influenced by the facilities and production standards of each business unit. Until now, most tempe producers still use traditional methods and do not apply good hygienic practices. Consequently, adversely affects the quality and market value of their products. Objectives: To evaluate the sensory quality of three types of tempe available in the market, namely tempe for the international market (export), the national market (Indonesia), and the local market (Bogor). Methods: This study used a Completely Randomized Design. Sensory evaluation was conducted using the hedonic and Check-All-That-Apply (CATA) involving 73 consumer panelists. The data will be statistically analyzed using one-way ANOVA and Duncan's Multiple Range Test (DMRT). Results: The hedonic test showed no significant differences (p-value>0.05) between the sensory attributes of export and national tempe but had significantly better hedonic quality attributes (p-value<0.05) than local tempe, particularly in texture, color, appearance, and overall attributes. The CATA result indicated that the sensory attributes that should be present in fresh tempe include white color (p-value<0.001) and beany aroma (p-value<0.05). Conclusions: Export and national scale tempe showed the same level of acceptance, and both were significantly better (p-value<0.05) than local tempe in the attributes of color, appearance, and overall. In addition, export and national scale tempe had significantly higher scores for the attributes of alcoholic (p-value<0.001), beany aroma (p-value<0.05), brown-ebony (p-value<0.001), white color (p-value<0.001), yellow color (p-value<0.05), hard texture (p-value<0.05), and brittle texture (p-value<0.05).
Pelatihan Teknologi Pascapanen dan Pengolahan Kopi di Kabupaten Ponorogo Tjahja Muhandri; Dian Herawati; Fahim Muchammad Taqi; Saraswati Saraswati; Ahmad Junaedi
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.132-138

Abstract

Coffee is one of the agricultural commodities in Ponorogo Regency that has high potential for development. Farmer’s limited knowledge of technology and innovation in post-harvest and coffee processing is an obstacle to improving coffee quality. This activity aims to train coffee farmers and coffee entrepreneurs in Ponorogo Regency to improve coffee quality and standards according to consumer specifications using new technologies and innovations. The training was conducted offline at the Sooko Subdistrict Office in Ponorogo Regency. There were 30 participants in the training. The activity was evaluated through tests at the beginning and end of the training to measure participants understanding during the training. A total of 10 questions in multiple choice form were given to participants. Data was collected from 23 participants. The average score of the participants increased from 3,9 to 5,9 (20% increased). The aspect that was difficult for participants to understand was related to coffee roasting.
Profil Sensori Minuman Yuzu (Citrus junos) Komersial Lani Nurlela; Tjahja Muhandri; Dede Robiatul Adawiyah; Saraswati Saraswati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.63

Abstract

The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.
Co-Authors AHMAD JUNAEDI Andi Early Febrinda Angel Kurnilah Fitri Dede Robiatul Adawiyah Dian Herawati Dian Herawati Dimas Wahyu Ekawananto Fahim Muchammad Taqi Giriwono , Puspo Edi Lani Nurlela Made Astawan Palupi, Nurheni Sri Rahmi Naily Maghfiroh Safira P.A Haryanto Songsak Wattanachaisaereekul Tjahja Muhandri Tjahja Muhandri Tutik Wresdiyati Vina Giovani Wanida Tewaruth Chitisankul