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All Journal Jurnal Pangan dan Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Nurlaela, Raden Siti
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Karakteristik Kimia dan Sensori Crackers dengan Penambahan Tepung Campolay (Pouteria campechiana) dan Teping Ikan Teri Nasi (Stolephorus sp) Setiawati, Indri; Novidahlia, Noli; Nurlaela, Raden Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.10118

Abstract

ingredients can be added to the manufacture such as campolay flour and ground wheat flour to increase the nutritional content of the crackers. This study aims to make crackers with the addition of campolay flour and rice anchovy flour as a form of food diversification and to find the selected formulation from the ratio of wheat flour: campolay flour: rice anchovy flour. This study used a completely randomized design (CRD) with one treatment factor, namely the ratio of wheat flour : campolay flour : anchovy flour (80:15:5), (70:20:10), (60:25:15), ( 50:30:20). Product analysis includes chemical analysis of water content, acid insoluble ash content, and protein content as well as sensory and hedonic quality tests as a determinant of selected products. The selected treatment was then subjected to further chemical analysis including calcium levels and beta-carotene levels. Data analysis and research used (ANOVA) with Duncan's further test with a 95% confidence interval. The results showed that the selected crackers were treated with a ratio of wheat flour: campolay flour: anchovy flour (70:20:10) with a quality that did not smell of campolay flour, smelled of anchovy rice flour, had a yellow color, had a textured crunchy and salty taste. Crackers had a moisture content of 4,89%, acid insoluble ash content of 0,11% and protein content of 13,28%, an average calcium content value of 4339,19 mg/100g and an average value of beta-carotene content of 1,015 mg/kg
Karakteristik Kimia dan Sensori Permen Jelly Kopi Robusta (Coffea canephora P.) dengan Proporsi Sukrosa dan Isomalt Arista, Gita Martya; Hapsari, Distya Riski; Nurlaela, Raden Siti
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10301

Abstract

Jelly candy is a type of non-crystalline candy that is transparent/clear and has a certain degree of chewiness. Robusta coffee has a high content of caffeine, ferulic acid, chlorogenic acid and caffeic acid which are useful as antioxidants. Isomalt is an artificial sweetener that can partially replace sucrose because it has similar properties to sucrose. This study aims to determine the effect of the proportion of sucrose and isomalt on the chemical and sensory characteristics of robusta coffee jelly candy and find the selected jelly candy formulation. This study used a completely randomized design (CRD) with one factor, namely the ratio of sucrose and isomalt (100%: 0%), (90%: 10%), (80%: 20%), and (70%: 30%). Product analysis included chemical analysis of moisture content, ash content, reducing sugar content, sucrose content and sensory and hedonic quality tests. Selected treatments were then tested for antioxidant activity. Data analysis used was Analysis of Variance (ANOVA) with Duncan's further test at 95% confidence interval. The ratio of sucrose and isomalt affects the water content, reducing sugar content, sucrose content, as well as the sensory quality of color, sweetness and bitterness. The results showed that the selected formulation of robusta coffee jelly candy has a texture sensory quality towards chewy, dark brown in color, has an aroma towards typical coffee, has a taste towards sweetness and towards not bitter and in the hedonic test parameters of texture, color, aroma, sweetness, bitter taste and overall which leads to liking, has a moisture content of 25.77%, ash content of 1.84%, reduced sugar content of 11.68%, sucrose content of 34.45% and antioxidant activity of 74.53%. Keywords: robusta coffee, jelly candy, sucrose, isomalt.
Karakteristik Kimia dan Sensori Minuman Serbuk Instan Daun Saga (Abrus precatorius L.) Dengan Variasi Konsentrasi Sukrosa Dan Maltodekstrin Rohmayanti, Titi; Ulfah, Luthfia; Nurlaela, Raden Siti
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10413

Abstract

Instant saga leaf powder drink with a ratio of sucrose and maltodextrin concentrations is a form of utilizing the saga leaf plant as an ingredient for making instant powder drinks. This research aims to study the effect of the comparison of sucrose and maltodextrin concentrations. The research was conducted using a Completely Randomized Design (CRD) with 1 factor, namely the influence of sucrose concentration: maltodextrin concentration with 4 treatment levels A1 (100%: 0%), A2 (85%: 15%), A3 (65%: 35%), A4 (50%:50%) and 2 repetitions. The data analysis used was ANOVA with Duncan's Advanced Test (α=0.05). Product analysis includes tests for water content, ash content, sucrose content, reducing sugar, solubility, total dissolved solids and organoleptics including color, aroma, taste1, taste2, viscosity and overall parameters. Determination of selected products is based on chemical tests according to SNI and organoleptic (sensory and hedonic). The research results showed that the selected product for instant saga leaf powder drink was A2 treatment with a sucrose and maltodextrin concentration ratio of 85%:15% and antioxidant analysis was carried out. The chemical analysis produced by the selected product was found to have a water content of 2.09%, ash content of 0.62%, sucrose content of 37.84%, reagent sugar of 4.93%, solubility of 97%, total dissolved solids of 19.15⸰Brix and antioxidant IC50 118.11 ppm in the medium category.
Pengaruh Konsentrasi Gula dan Waktu Pemasakan terhadap Karakteristik Kimia, Sensori, dan Aktivitas Antioksidan Selai Jeruk Mandarin Amalia, Rafishca; Haris, Helmi; Nurlaela, Raden Siti
Jurnal Ilmiah Pangan Halal Vol. 6 No. 2 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i2.15599

Abstract

Buah dan kulit jeruk mandarin selain dikonsumsi dalam bentuk buah segar, juga berpotensi untuk diolah menjadi berbagai macam produk yang memiliki nilai ekonomi tinggi tanpa menghilangkan khasiatnya seperti selai. Sejauh ini belum ditemukan penelitian mengenai pembuatan selai daging dan kulit jeruk mandarin sehingga belum diketahui karakteristik kimia, sensori, dan aktivitas antioksidan selai jeruk mandarin. Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi gula dan waktu pemasakan terhadap karakteristik kimia, sensori, dan aktivitas antioksidan selai jeruk mandarin. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor. Faktor pertama yaitu konsentrasi gula (A) yang terdiri dari 3 taraf, yaitu 64%, 67%, dan 70% dan faktor kedua waktu pemasakan (B) yaitu 11, 14, dan 17 menit. Selai jeruk mandarin yang terpilih adalah selai dengan penambahan konsentrasi gula 70% dan waktu pemasakan selama 11 menit yang memiliki kadar air 24,68%, pH 4,41, total padatan terlarut 50,4°brix, viskositas 10045 cP, dan aktivitas antioksidan 127,88 ppm. Hasil uji hedonik pada parameter warna 3,63, aroma 3,37, rasa 3,53, tekstur 3,63, dan daya oles 3,77. Hal ini menunjukkan bahwa panelis menyukai selai jeruk mandarin yang dihasilkan. Kata Kunci: antioksidan, jeruk mandarin, pektin, selai
Physical Chemical Characteristics of Crackers with the Addition of Catfish Bone Paste (Clarias sp) and White Oyster Mushroom Flour (Pleurotus ostreatus) Nurlaela, Raden Siti; Handayasari, Faridah; Kusumaningrum, Intan; Handayani, Delis
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.20907

Abstract

Crackers are a food made from tapioca where the nutritional content, such as protein, is still low. This research aims to study and analyze the effect of adding catfish bone paste and white oyster mushroom flour on the physicochemical properties and determine the selected product. The research design used was a one-factor Completely Randomized Design (CRD), namely the comparison of the addition of catfish bone paste and white oyster mushroom flour with six treatment levels, namely (0% : 0%), (5%: 25%), (10%: 20%), (15%: 15%), (20%: 10%), and (25%: 5%). Data analysis used Analysis of Variance (ANOVA) followed by Duncan's test with a 95% confidence interval. The analysis used is physical and chemical analysis, namely efflorescence, water content, ash content, acid insoluble ash content, protein content, and calcium content. The results of the physical and chemical test analysis of catfish bone paste crackers with the addition of white oyster mushroom flour are that the efflorescence ranges between 227.793 - 384.567%, the water content ranges from 4.76-6.53%, the ash content ranges from 1.15-7.07 %, acid insoluble ash content ranges from 0.19-0.28%, protein content ranges from 1.66-11.77% and calcium content ranges from between 0.46-3.72%. The selected crackers with the addition of 20% catfish bone paste and 10% white oyster mushroom flour had an efflorescence of 311.592%, water content of 5.79%, a total ash content of 6.42%, an acid insoluble ash content of 0.27%, protein content 7.46% and calcium content 3.24%.
Penentuan Umur Simpan Ikan Kembung (Rastrelliger kanagurta) Asin dengan Metode Accelerated Shelf Life Testing (ASLT) Puspasari, Erna; Nurlaela, Raden Siti; Hapsari, Distya Rizki; Rohmah, Salma Amiatri; Aprialdi, Muhammad Agung
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.17240

Abstract

ABSTRACT Mackerel is a highly nutritious fish with significant economic value and is widely consumed in large quantities. Compared to other animal-based meats, fish is particularly perishable due to its high water content, ranging from 60% to 70%. This study aims to determine the shelf life of salted mackerel, estimate its shelf life, and asses changes in quality parameters. Salted mackerel was stored in polypropylene plastic packaging for four weeks at three different temperatures, namely room temperature (20-22°C), 30°C, and 40°C. Weekly tests were conducted to analyze moisture content, total plate count, sensory properties (color, the characteristic salted fish aroma, rancid aroma, and texture), and hedonic attributes (color, aroma, and texture). During storage, the quality of salted mackerel exhibited variation, with sensory and hedonic characteristics declining over time. In contrast,   moisture content and the total plate count showed an increasing trend. Among the sensory quality parameters, the characteristic aroma of salted mackerel emerged as a critical parameter. The shelf life of salted mackerel under varying storage temperatures was determined based on the lowest activation energy value, with a shelf life of 105 days at room temperature (20–22°C), 91 days at 30°C, and 84 days at 40°C. Keywords: ASLT, mackerel, salted fish, shelf life   ABSTRAK Ikan kembung merupakan ikan yang sangat bergizi yang memiliki nilai ekonomi yang signifikan dan dikonsumsi dalam jumlah banyak. Dibandingkan dengan daging hewan lainnya, bahan baku yang sangat mudah rusak adalah ikan karena mengandung persentase air yang tinggi antara 60-70%. Tujuan penelitian ini adalah untuk mengetahui umur simpan ikan kembung asin, memperkirakan umur simpannya, dan memeriksa perubahan kriteria mutu. Menggunakan kemasan plastik polypropylene, ikan kembung asin disimpan selama empat minggu pada tiga suhu berbeda, yaitu suhu kamar (20-22°C), 30°C, dan 40°C.  Setiap minggu tes dilakukan pada kadar air, jumlah piring total, sensorik (warna, aroma khas ikan asin, aroma, dan tekstur), dan hedonik (warna, aroma, dan tekstur). Selama penyimpanan, kualitas ikan kembung asin bervariasi sementara karakteristik sensori dan hedonik menurun dengan penyimpanan, ukuran kualitas kadar air meningkat dan Total Plate Count meningkat. Parameter kualitas sensori dari aroma ikan kembung asin yang khas menjadikannya parameter penting dalam ikan kembung asin. Umur simpan ikan kembung asin pada suhu penyimpanan yang berbeda dapat dipastikan dari nilai energi aktivasi terendah, yaitu 105 hari pada suhu kamar (20–22°C), 91 hari pada suhu 30°C, dan 84 hari pada 40°C.  
Chemical and Sensory Characteristics of Sugar-Free Lemon Flavored Ready to Drink Tea with Different Carboxymethyl Cellulose Concentrations: Karakteristik Kimia dan Sensori Ready to Drink Teh Berperisa Lemon Bebas Gula dengan Konsentrasi Carboxymethyl Cellulose yang Berbeda Utama, Naufal Saputra; Hutami, Rosy; Nurlaela, Raden Siti
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.6

Abstract

Abstract Ready to drink (RTD) beverages like lemon-flavored tea can be consumed without preparation. This study analyzed the effect of Carboxymethyl Cellulose (CMC) concentrations on sugar-free lemon tea's pH, dissolved solids, polyphenol, sensory attributes and hedonic ratings. A Completely Randomized Design (CRD) with one factor, namely the concentration of CMC used as the variable. The CMC concentration factor was divided into 5 levels: 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%. The results of the study indicated that the concentration of CMC affected pH levels, hedonic taste testing, sensory taste testing and organoleptic testing. However, total dissolved solids were not significantly affected. The optimal formulation was the lemon-flavored tea with 0.25% CMC concentration, which had a pH value of 3.34, total dissolved solids of 0.11, and a polyphenol content of 334 mg/kg. This research is beneficial for the beverage industry in developing sugar-free RTD tea with good taste and sensory stability.   AbstrakMinuman ready to drink (RTD) adalah minuman yang sudah siap untuk dikonsumsi tanpa memerlukan persiapan tambahan. Penelitian ini bertujuan untuk mengetahui karakteristik nilai pH, total padatan terlarut, kadar polifenol, dan sifat sensori pada minuman teh berperisa lemon bebas gula dengan penambahan konsentrasi Carboxymethyl Cellulose (CMC) yang berbeda. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) 1 faktor, yaitu konsentrasi CMC yang digunakan sebagai faktornya. Faktor konsentrasi CMC dibagi menjadi 5 taraf, yaitu: 0,10%, 0,15%, 0,20%, 0,25% dan 0,30%. Hasil penelitian menunjukkan bahwa konsentrasi CMC berpengaruh terhadap nilai pH, uji hedonik dan uji organoleptik. Sementara, dari segi total padatan terlarut tidak berpengaruh. Formula terpilih adalah minuman teh berperisa lemon dengan konsentrasi CMC 0,25% yang memiliki nilai pH 3,34, total padatan terlarut 0,11 dan nilai kadar polifenol 334 mg/kg. Penelitian ini bermanfaat bagi industri minuman dalam mengembangkan minuman RTD teh bebas gula dengan cita rasa dan stabilitas sensori yang baik.
Pengaruh Penambahan Pasta Tulang Ikan Lele dan Tepung Ampas Tahu Pada Kerupuk Lokal Terhadap Karakteristik Sensorinya Handayasari, Faridah; Kusumaningrum, Intan; Nurlaela, Raden Siti; Triyassari, Fiola
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.10199

Abstract

Crackers are snacks made from tapioca. This study aims to utilize catfish bones and tofu dregs flour as crackers. The research design used a one-factor Completely Randomized Design (CRD), with four treatment levels of the addition ratio: (0%: 0%), (15%: 15%), (20%: 10%), and (25%: 5%). The data analysis involved ANOVA with Duncan's Further Test, with a 95% confidence interval. The results showed that the sensory and hedonic properties of the crackers were significantly influenced by the color, aroma I (catfish bones), aroma II (tofu pulp flour), taste, texture, and overall experience. Additionally, increasing the concentration of tofu pulp flour led to a decrease in color, aroma, taste, and texture in the crackers. The selected product, A4 treatment crackers with the addition of 25% catfish bone paste and 5% tofu pulp flour, produces a brownish yellow color, aroma I towards not fishy, aroma II towards not languorous, taste towards salty, texture towards crispy. The hedonic results on all parameters lead to likes. The selected crackers had a moisture content of 5.41%, ash of 7.57%, protein of 5.40%, calcium of 3.801%, and physical test (chewability) of 465.34%.
Pengembangan Desain Kemasan UMKM Keripik Rempeyek dalam Studi Independen Bersertifikat di Yayasan Sekolah Ekspor Nasional Sari, Trifani Permata; Nurlaela, Raden Siti; Hapsari, Distya Riski
Karimah Tauhid Vol. 4 No. 7 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i7.18855

Abstract

Pengembangan produk UMKM keripik rempeyek melalui pembuatan desain kemasan merupakan salah satu strategi untuk meningkatkan dan mengoptimalkan  daya saing juga untuk meningkatkan nilai jual produk di pasar domestik maupun Internasional. Penelitian ini dilakukan dalam rangka Praktik Lapang melalui Program Studi Independen Bersertifikat (SIB) di Yayasan Sekolah Ekspor Nasional. Kegiatan ini bertujuan untuk membantu UMKM dalam mengembangkan produk mereka melalui inovasi desain kemasan yang lebih menarik, informatif, dan sesuai dengan kebutuhan pasar. Metode pengembangan melibatkan analisis kebutuhan UMKM, pembuatan prototipe desain kemasan, hingga implementasi desain akhir. Hasil penelitian menunjukkan bahwa desain kemasan yang kreatif dan fungsional mampu meningkatkan minat konsumen terhadap produk keripik rempeyek. Selain itu, program ini memberikan pengalaman langsung kepada mahasiswa dalam menerapkan teori yang dipelajari di bidang ekspor dan pengembangan produk. Dengan adanya program ini, UMKM mendapatkan dukungan untuk memperluas jangkauan pasar sekaligus meningkatkan citra produk mereka. Penelitian ini juga memberikan kontribusi nyata terhadap penguatan sektor UMKM sebagai salah satu pilar ekonomi nasional.
Karakteristik Fisikokimia dan Sensori Hard Candy Herbal Dari Gulma Suruhan (Peperomia Pellucida L. Kunth) Nurlaela, Raden Siti; Rifqi , Muhammad; Kartawiria, Rifky Fauzi Althafry
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.17114

Abstract

Hard candy merupakan produk konfeksi yang terutama terbuat dari gula atau bahan pemanis lainnya, yang dapat mencakup tambahan bahan pangan dan bahan tambahan pangan (BTP). Penelitian ini bertujuan untuk memanfaatkan bahan fungsional dari ekstrak tanaman Suruhan (Peperomia pellucida (L.) Kunth) dalam formulasi hard candy. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu konsentrasi ekstrak tanaman Suruhan (5 g, 10 g, 15 g, 20 g, dan 25 g) dengan dua kali pengulangan. Analisis kimia yang dilakukan meliputi kadar air, abu, gula pereduksi, dan kandungan sukrosa. Uji karakteristik sensoris meliputi aroma, warna, tekstur, rasa, flavour, dan aftertaste menggunakan metode penilaian sensoris dan hedonik. Aktivitas antioksidan juga diukur, dengan hasil dibandingkan terhadap Standar Nasional Indonesia (SNI) untuk hard candy yang mensyaratkan kadar air maksimum 3%, kadar abu maksimum 2%, gula pereduksi maksimum 24%, dan sukrosa minimum 35%. Hasil penelitian menunjukkan seluruh formulasi dengan ekstrak Suruhan memenuhi syarat SNI. Berdasarkan analisis Degarmo, formulasi dengan ekstrak Suruhan sebanyak 5 g menunjukkan hasil terbaik dari segi sifat sensoris dan kimia. Uji antioksidan menunjukkan nilai IC50 sebesar 7,15 µg/mL, yang tergolong aktivitas antioksidan sangat kuat dengan potensi tinggi dalam menangkal radikal bebas.
Co-Authors Amalia, Faridah Dieni Amalia, Rafishca Amanah, Lisania Aminullah Aminullah, Aminullah Aprialdi, Muhammad Agung Arista, Gita Martya Costa, Arkanjela Zirlany Da Distya Riski Hapsari Distya Rizki Hapsari Erna Puspasari Faridah Handayasari Handayani, Delis Helmi Haris Indriani Intan Kusumaningrum Januar, Dini Kartawiria, Rifky Fauzi Althafry Kurniawan, M. Fakih Lia Amalia Najma, Siti Noli Novidahlia Noordianty, Andina Syita Puspa, Nurkania Kresna Rachmalia, Dita Rahmani, Alifia Ramadhanti, Fairuz Irdina Rifqi , Muhammad Rohmah, Salma Amiatri Rosy Hutami Ruhiya, Fajar Salsabila Sari, Trifani Permata Setiawati, Indri Shafa, Putri Sukmaningrum, Devitri Titi Rohmayanti Triyassari, Fiola Ulfah, Luthfia Utama, Naufal Saputra Wisnu, Danu