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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) WIDYA LAKSANA Jurnal Kreativitas PKM Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Itekes Bali
Widnyani, Ida Ayu Putu Ary
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Mathematics Medicine & Pharmacology Nursing Physics Public Health Other

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Comparison of Protein Content and Physicochemical Characteristics of Fresh Noodles Enriched with Tuna and Mackerel Fish Flours Widnyani, Ida Ayu Putu Ary; Sintyadewi, Putu Rima
Jurnal Pijar Mipa Vol. 20 No. 5 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i5.9529

Abstract

Noodle products are classified as low-nutrient noodles because they have a high carbohydrate content but low protein, vitamins and minerals. Marine fish such as tuna and mackerel are food ingredients with high protein content, and they are abundant in Indonesia. The purpose of this study was to partially substitute wheat flour with tuna flour and mackerel flour and analyze the physical (rehydration power, cooking loss, elasticity power) and chemical (protein) characteristics of the resulting wet noodles. The data obtained were analyzed statistically using a simple group randomized design and repeated 3 times. The results showed that the physical and chemical characteristics of wet noodles with the addition of mackerel flour had a cooking loss value of 11.51-16.42%, elasticity value of 29.82-17.12 gf, rehydration power of 177.33-140.65%, and protein 11.25-15.24% db. The addition of tuna fishmeal to wet noodles has a cooking loss value of 15.11-20.03%, elasticity value of 30.12-19.22 gf, rehydration power of 183.15-160.72%, and protein 13.37-21.72% db. The addition of mackerel flour and tuna flour to wet noodle products increased protein content while affecting the product's physical properties. It is hoped that this research can provide comparative insights into the utilization of marine resources as fortification ingredients in noodle products.
Optimization of Functional Properties of Cocoyoghurt through Fortification with Moringa Leaf Extract (Moringa oleifera): Antioxidant Activity and Organoleptic Characteristics Sintyadewi, Putu Rima; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Wulansari, Nadya Treesna
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.9524

Abstract

Yogurt is a fermented milk product known as a functional food. Food diversification efforts by finding alternative yogurt raw materials to replace animal milk are necessary to provide products for people who want alternative non-dairy yogurt products. One of the plant-based milks that has a nutritional content similar to animal milk is coconut (Cocos nucifera). Moringa leaves (Moringa oleifera) are reported to contain antioxidant compounds and have therapeutic benefits, making them potentially suitable for use as a fortifier in cocoyogurt functional drinks. The purpose of this study was to obtain the most appropriate formula for adding moringa leaf extract to produce cocoyogurt products that are high in antioxidants and have physicochemical and organoleptic properties that are acceptable to consumers. The design used in this study was a completely randomized design (CRD) with 4 treatments, namely: P0 = without the addition of moringa leaf extract; P1 = moringa leaf extract 1 g/L; P2 = moringa leaf extract 2 g/L; and P3 = moringa leaf extract 3 g/L. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical method and continued with Duncan's Multiple Range Test if there was a significant difference (P ≤ 0.05) between treatments. Based on the results of the study, it is known that the addition of moringa leaf extract to coconut milk yogurt produces cocoyoghurt with a low acidity (pH) (4.5-44.3), which is in accordance with the SNI standard (2981-2009) for yogurt quality. Overall, the best treatment in cocoyoghurt was the addition of 3 g/L of moringa leaf extract with an IC50 value of 148.33 µg/ml, with free radical inhibitory activity in the moderate category, and the sensory properties of taste, aroma, color, and texture showed the most preferred values ​​by the panellists. These findings have broader implications for functional food innovation, particularly in developing plant-based, nutrient-enriched products that cater to lactose-intolerant populations and health-conscious consumers seeking natural sources of antioxidants.
The Effect of Mangrove Crab Shell Powder (Scylla serrata) Addition on the Iron Content of Cookies Anggraeni, Ni Kadek Ayu Rina; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.9528

Abstract

Increased awareness of healthy lifestyles has spurred the growth of functional food trends among communities. Iron deficiency causes anemia, a major nutritional problem in Indonesia. Mangrove crab shells are a local source of iron. In most cases, the edible portion of crabs is limited to the meat, while the shells are discarded, leading to their high potential as a source of waste. The purpose of this study was to determine the effect of adding mangrove crab shell powder on the iron content of cookies. This study employed an experimental design using a Complete Randomized Design (CRD), with treatments of adding different concentrations of mangrove crab shell powder (0%, 3%, 6%, 9%, 12%, 15%). The data were analyzed using ANOVA and Duncan’s multiple range test. Findings indicated that adding mangrove crab shell powder significantly affected the iron content of the cookies. The iron content of the modified cookies ranged from 64.13 to 187.54 mg. The higher the concentration of crab shell flour added, the higher the iron content of the cookies. It is recommended that further research be conducted, encompassing organoleptic evaluation, microbiological contamination analysis, and heavy metal contamination assessment, to ensure the product's safety and quality. It is hoped that this research can serve as a reference on the use of crab shell waste as a source of iron that is beneficial to health.
The Effect of Jackfruit Seed (Artocarpus heterophyllus Lamk) and Mung Bean (Vigna radiata) Composite Flour Fortification on Protein Content and Acceptability of Crackers Paramita, Ni Wayan Nadia; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.10021

Abstract

Adequate balance of nutrient intake is crucial due to its biological functions in supporting growth and muscle formation, particularly protein. Jackfruit seeds and mung beans are high-protein raw materials with potential for incorporation into protein-enriched foods, such as crackers. The purpose of this study was to determine the effect of jackfruit seed–mung bean composite flour fortification on protein content and sensory acceptability, and to identify the optimal fortification ratio in crackers. This experimental study employed a Completely Randomized Design (CRD) with five treatments representing different wheat-to-composite flour ratios. Data were analyzed using one‐way ANOVA to test for significant differences, followed by Duncan’s multiple range test to identify the best treatment. Findings indicated that the highest protein content (11.13 %) was achieved in treatment P5 (50 % wheat flour: 50% composite flour). Panellists rated color at 3.93 (like), aroma at 3.56 (like), texture at 3.86 (like), taste at 3.63 (like), and overall acceptability at 3.70 (like). The optimal fortification ratio was identified as P2 (80 % wheat flour: 20% composite flour). Fortification of crackers with jackfruit seed–mung bean composite flour enhances protein content and maintains favorable sensory attributes, with an 80:20 wheat-to composite flour ratio yielding the best overall results.
The Potential af Robusta Coffee Leaf Flour (Coffea canephora) as a Functional Food Ingredient: Antioxidant Activity Analysis Parwati, Ni Komang; Rabani RS, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima
Jurnal Pijar Mipa Vol. 20 No. 7 (2025): in Progress
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10200

Abstract

Functional food has become a rapidly growing segment in the global food industry, emphasizing the use of natural resources as sources of functional ingredients. One promising candidate for development is Robusta coffee leaf flour. The purpose of this study was to determine the optimal treatment and the effect of drying temperature on the antioxidant activity of Robusta coffee leaf flour. This study employed a one-factor randomized block design (RBD). The treatments consisted of combinations of temperature and time, with six levels: P1T1 = 50°C for 4 hours; P1T2 = 50°C for 5 hours; P1T3 = 50°C for 6 hours; P2T1 = 60°C for 4 hours; P2T2 = 60°C for 5 hours; and P2T3 = 60°C for 6 hours. Each treatment was repeated three times, resulting in a total of 18 experimental units. The data were analyzed using ANOVA and Duncan’s multiple range test for significant results. Findings indicated that the highest antioxidant activity was achieved at 60°C for 6 hours (P2T3), with a value of 73.51 ppm. Robusta coffee leaf flour demonstrates strong potential as a functional food ingredient, with optimal antioxidant activity achieved through specific drying conditions. Further research is recommended to investigate its bioactive compound profile and potential applications in food products.
Antioxidant Activity and Organoleptic Tests on Functional Drinks Made from Soursop Leaves (Annona Muricata) with a Combination of Sappan Wood (Biancaea Sappan) Eno, Kristina Febrianti; Sintyadewi, Rima; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Rabani RS, I Gusti Agung Yogi
Jurnal Pijar Mipa Vol. 20 No. 7 (2025): in Progress
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10363

Abstract

Functional beverages are popular because they have bioactive compounds that contribute to body health. This study aimed to determine the effect of combining soursop leaves (Annona muricata) and sappan wood (Biancaea sappan) on total phenolic content, flavonoid content, antioxidant activity, and sensory characteristics of a functional beverage. The study employed a Complete Randomized Design (CRD) with one factor consisting of seven treatment combinations, which represented different proportions of soursop leaves and sappan wood. The results showed that the 70% soursop leaves and 30% sappan wood combination (A7B7) produced the highest total phenolic content of 3335.97 mg GAE/100g, the flavonoid content of 2180.35 mg QE/100g, and the lowest IC50 value of 62.02 ppm, indicating strong antioxidant activity. Sensory tests showed that treatment (A1B1) in color parameters showed a significant difference (p<0.05), and treatment (A2B2, A3B3, A4, B4, A5B5, and A6B6) in taste, aroma, texture, and preference parameters did not show a significant difference (p<0.05). The A7B7 combination was identified as the best formulation based on antioxidant activity and panelist preferences.
Co-Authors Anggraeni, Ni Kadek Ayu Rina Ariani, Ni Komang Sri Eno, Kristina Febrianti Fitriani, Pande P Elza Fitriani, Pande P. Elza I Gusti Bagus Teguh Ananta Ida Ayu Purnama Bestari Krisnandari D, Anak Agung Istri Wulan Luh Putu Wrasiati Nadya Treesna Wulansari Ni Made Sri Rahyanti Ni Made Wartini Padmiswari, A.A Istri Mas Paramita, Ni Wayan Nadia Parwati, Ni Komang Putra, Anak Agung Ngurah Dwi Ariesta Wijaya Putu Rima Sintyadewi Rabani RS, I Gusti Agung Yogi Sintyadewi, Rima Yoga, Wahyu Krisna Yoga, Wahyu Krisna Yoga