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All Journal Jurnal Teknologi Dan Industri Pangan Buletin Peternakan The Journal of Experimental Life Sciences (JELS) agriTECH Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Fibri, Dwi Larasatie Nur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Neuroscience Veterinary Other

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FiberCreme Addition in Rice Increases the Dietary Fiber, Resistant Starch and Decreases Glycemic Index Fibri, Dwi Larasatie Nur; Marsono, Yustinus
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31589

Abstract

A study on the addition of FiberCreme in cooking of rice has been conducted. The aim was to evaluate the effect of adding FiberCreme when cooking rice on chemical composition, dietary fiber and resistant starch of cooked rice as well as the glycemic index of rice with FiberCreme added. FiberCreme is a non-dairy creamer composed of coconut oil as the source of fat and dietary fiber as source of carbohydrate substituting sucrose in the traditional creamer. FiberCreme with different fiber sources were used including isomalto oligosaccharides (FC01), inulin (FC05) and isomaltodextrin (FC14). The FiberCreme added was 12% of weight of the rice grain.  The addition of FiberCreme in cooked rice increase the total fat content from 0.33% (control rice) to 3.17%-3.33% (FiberCreme rice) but decrease the total carbohydrates content to 89.18%-89.43%, the total dietary fiber increase by 5.18%, 2.76% dan 4.5% in FC01, FC05 and FC14, respectively, and the resistant starch increase from 3.40% (control rice) to 5.11% (FC01 rice), 5.21% (FC05 rice) and 4.92% (FC14 rice), respectively. In human studies, it showed that addition of FiberCreme decrease the Glycemic Index (GI) of FiberCreme added cooked rice to 73.8 (FC01 rice), 70.7 (FC05 rice) and 76.5(FC14 rice) compared to 79.8 (control rice).
Sensory properties of gluten-free cookies high in dietary fiber Fibri, Dwi Larasatie Nur; Sunarti; Marsono, Yustinus; Murdiati, Agnes; Putro, Andika Wicaksono; Putri, Rhaesfaty Galih
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1252

Abstract

People with degenerative diseases require dietary and nutrient restrictions, necessitating the development of functional food products. This study aimed to develop gluten-free, high-fiber cookies using FiberCreme™, a commercial creamer containing oligosaccharides, as a substitute for coconut milk. Seventy-four non-trained panelists at the Sensory Laboratory of Universitas Gadjah Mada assessed the cookies using a 9-point Likert scale for attributes such as color, flavor, texture, and overall acceptance. The evaluation followed a randomized design. Sensory evaluation gave results that the level of chalky mouth coating and color uniformity of FiberCreme cookies and commercial cookies were not significantly different. Color, cheesy flavor, savory flavor, sweetness, hardness, and speed of melting in the mouth were not significantly different between FiberCreme and coconut milk cookies. Coconut milk products dominate in the attributes of density and color consistency, commercial items dominate in the attributes of melting speed and cheesy flavor, and FiberCreme cookies do not appear to dominate in any way but give close characteristics both with commercial and coconut milk cookies. Overall acceptance from the most liked were Commercial, FiberCreme and Coconut cookies respectively. These findings provide insights for the food industry in developing high-fiber functional cookies using FiberCreme™, potentially benefiting those with dietary restrictions.  
Evaluating Arrowroot Starch Modification and Application in Wet Noodles Puspitasari, Aprilia Bertha; Manuhara, Godras Jati; Fibri, Dwi Larasatie Nur; Muhammad, Dimas Rahadian Aji
The Journal of Experimental Life Science Vol. 12 No. 1 (2022)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2022.012.01.01

Abstract

Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steam-cooling treatment on the characteristic of arrowroot starch and to investigate the feasibility of arrowroot-based RS application on wet noodles. The study used a Completely Randomized Design (CRD) with one factor which was the steam-cooling cycle. Later, the substitution of 5%, 10%, and 20% of modified arrowroot starches on wet noodles was used, and then the consumer test was carried out. The results showed that the RS content of arrowroot starch remained after steam-cooling treatment. The treatment, however, reduced the water content and the brightness of the starch. Subsequently, arrowroot starch substitution without or with modification also reduced the lightness and tensile strength of wet noodles. Also, wet noodles with modified arrowroot starch substitution were significantly different in color, taste, and aroma parameters but were still acceptable to the panelists at a maximum substitution of 20%. The formulated wet noodles with modified arrowroot starch contained RS of 34.02% (d/b), and therefore they can be categorized as foodstuffs with high RS levels.
Karakteristik Amilografi dan Sifat Pengembangan Tepung Singkong pada Optimasi Modifikasi Kombinasi Asam Laktat-Perlakuan Panas Lembap Widanti, Yannie Asrie; Murdiati, Agnes; Pranoto, Yudi; Fibri, Dwi Larasatie Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.1

Abstract

Although original properties of local flour have limited their uses in bread making, modification potentially enables them to become a viable option in the making of bakery products, aiming to substitute wheat flour. This study aimed to determine the optimum condition of lactic acid-HMT treatments for cassava flour. The amylographic characteristics of the flour and its effects on bread expansion were observed. A five-factor Box-Behnken design (lactic acid concentration, reaction time, HMT temperature, HMT time, and flour water content) was used, while the resulting data were analyzed using linear regression in Minitab software at a 5% significance level. The results showed that the treatment yielding modified cassava flour with high baking expansion was obtained at 0.5% lactic acid, 60 min reaction time, 30% flour water content, and temperature 140 °C for 1 h. Moreover, remarkable changes in pasting properties were observed after modification. The treatment increased peak, trough, and final viscosity but decreased breakdown viscosity. The morphology of modified flour differed from native one, with the former exhibiting more hollow granules and a flake-like structure.
Snacking Habits and Level Acceptance of Freeze-Dried Probiotic Yogurt Snacks by Children Aini, Novia Nur; Yanti, Rini; Fibri, Dwi Larasatie Nur; Utami, Tyas; Rahayu, Endang
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90246

Abstract

Stunting in children is a significant problem worldwide, specifically in developing countries. One of the contributing factors to this condition is dysbiosis, characterized by an imbalance in gut microbiota and is commonly observed in affected patients. To reduce the prevalence of stunting, it is critical to provide products that are rich in protein, calcium, and probiotic. In this context, freeze-dried probiotic yogurt snacks can be used as an effective solution due to their high nutritional value, ability to preserve probiotic cell viability, and extended shelf life. Therefore, this study aims to determine snacking habits and level of acceptance of yogurt snacks among children through a sensory evaluation. The result showed that parents often considered taste, health benefits, and price when purchasing snacks. Meanwhile, children showed a high preference for freeze-dried probiotic yogurt snacks, particularly due to their appealing shape. Panelist parents also considered the products to be necessary, recommended, and an alternative to unhealthy snacks. Therefore, these products may be suitable for upper-middle-class consumers due to their higher prices and will require taste improvement to increase consumer acceptance among children.
The Effect of Education Intervention on Knowledge Levels and Consumption Pattern of Breastfeeding Mother with Baby 0-6 Months in Sidorejo Village, Ponjong, Gunungkidul Fibri, Dwi Larasatie Nur; Hidayah, Allaika Nur; Wijatniko, Bambang Dwi
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88287

Abstract

Indonesia has 17.3% of pregnant Chronic Energy Deficiency (CED) women who are at risk of CED while breastfeeding because they have poor nutritional status. Therefore, it is necessary to take corrective action to increase their knowledge about breastfeeding patterns to optimize nutritional intake through educational interventions. A quasi-experiment with a pre-test post-test with a control group and food recall 24h interview was employed. The knowledge score of the intervention group increased after the education intervention, while the control group didnot change, and there wasno significant difference (p<0.05)in the final score of the intervention and control group. The results of consumption patterns showed that there were significant differences in protein consumption between the initial and final mean scores in the intervention group (p<0.05), while there wasno significant difference in energy consumption, and in the control group, there wasno significant difference (p<0.05). The final mean of protein and energy consumption had a significant differencebetween the intervention and control groups (p<0.05). The relation of knowledge scores with the patterns of protein and energy consumption isnot related between them (counterclockwise) which means if the level of knowledge is good, an increased pattern of protein and energy consumption is not necessary.
Feasibility and sustainability evaluation of customary extraction methods of ginger bioactive compounds – A Review Ayouaz, Siham; Fibri, Dwi Larasatie Nur; Madani, Khodir; Muhammad, Dimas Rahadian Aji
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.31660

Abstract

Abstract— Zingiber officinale Roscoe (ginger) contains a high concentration of bioactive phytochemicals, which are desirable because of their important properties. The choice of suitable extraction methods is essential for practical applications of the bioactive compounds as it determine the properties of the extractable compounds. Several customary methods have been widely used by the scientists to extract the bioactive compounds of ginger. In this paper, a critical analysis of relative advantages and disadvantages was carried out for 6 types of extraction processes namely hydrodistillation, maceration, Soxhlet extraction, solvent-solvent extraction, decoction and infusion. This review discusses the different conventional methods, followed by a discussion of the importance of advancing the extraction techniques considering the environmental benefit and efficiency of the process. The application of innovative developed technologies is deemed environmentally beneficial, more efficient in terms of extraction yield and eliminate the issues connected with traditional extraction processes. The advanced extraction techniques discussed in this paper include microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction and supercritical fluid extraction. The technical data that are available in this review paper are beneficial for the scientist and the industry who work with ginger extraction. A clear direction of future studies is offered in this paper in which researchers must investigate the possibility of applying the advanced extraction method for retrieving bioactive compounds from ginger as well as study degrading effects of each new technique on phytochemical compounds and their metabolites intermediates.
Optimization of Incubation Time and Coagulant Concentration of Ficus carica L. Latex for Fresh Goat Cheese Production Nugraha, Widitya Tri; Murti, Tridjoko Wisnu; Erwanto, Yuny; Nurliyani, Nurliyani; Suranindyah, Yustina Yuni; Muhlisin, Muhlisin; Fibri, Dwi Larasatie Nur
Buletin Peternakan Vol 49, No 3 (2025): BULETIN PETERNAKAN VOL. 49 (3) August 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i3.106445

Abstract

Cheese coagulants from plant origin have emerged as promising alternatives to animal rennet in cheese production. Among them, latex from Ficus carica L. has shown potential as a natural milk-clotting agent for goat cheese production. This study aims to determine the optimal incubation time and fig tree latex extract concentration on the quality of goat cheese. The optimization of the production process of the goat cheese was carried out using Response Surface Methodology (RSM) with Central Composite Design (CCD). The independent variables were the concentration of the Ficus carica L. latex extract (0.2-0.5 mL/100 mL of milk) and the time of incubation (60-120 min). The goal was to achieve maximum protein content (%), ash content (%), and calcium content (%). The results of this study showed that the Ficus carica L. latex extract used in the study could coagulate milk with a strength of 354.69 MCU and a dominant protein molecular weight of about 20 kDa. The optimization results using RSM method with CCD design showed that the goat cheese was produced optimally in 0.5 mL/100 mL of milk for the concentration of Ficus carica L. latex extract, with 120 min incubation time. These optimal conditions resulted in a cheese with protein content of 18.56%, ash content of 2.32%, calcium content of 803.93 mg/100g, and desirability level of 0.93.
Characterization of High Protein and Instant Cereal Fiber Drink Enriched with Probiotic Milk Powder Tanuwijaya, Shania Angeline; Fibri, Dwi Larasatie Nur; Rahayu, Endang Sutriswati; Yanti, Rini; Saputra, Wahyu Dwi
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90659

Abstract

An alternate healthy snack for school-age children can be prepared by adding sorghum and tempeh flour, which are sources of protein and fiber, to instant cereal drinks. Probiotic-enriched snacks are well-known, and several clinical studies have shown significant benefits to humans. Therefore, this study aimed to assess the effects of various ratios of sorghum and tempeh flour (5:1, 2:1, and 1:1) on physicochemical and sensory characteristics of the flakes. The viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in an instant cereal beverage was examined for 56 days at three distinct storage temperature, i.e 20, 30, and 37 °C. The 2:1 sorghum: tempeh flour ratio formulation was the most widely accepted. According to chemical analyses, all probiotic instant cereal drink formulations have the potential to be sources of fiber (6.4–10.6 g/100 g) and proteins (14.5–16.3 g/100 g). Furthermore, the probiotic instant cereal drink contains more fiber and protein than a commercial product. This product has a minimum viable count of probiotic bacteria > 6.0 log CFU/g, which is substantial enough to have positive health effects on Indonesian school-age children.
Formulation, Characteristics and Viability Probiotics Cell of Biscuit Production from Hotong Flour (Setaria italica (L) Beauv.), Walnut (Canarium indicum L.), Enriched by Probiotic Cream Wattilete, Jeirel; Fibri, Dwi Larasatie Nur; Rahayu, Endang Sutriswati
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90687

Abstract

Hotong (Setaria italica (L) Beauv.) and walnut (Canarium indicum L.) are nutrient-rich local foods from Maluku Province, Indonesia, significant health. In this context, biscuit enriched with probiotic cream are a recommended snack for enhancing nutrition and promoting balance of the intestinal microflora, at a sufficient quantity of 107 log CFU/g. Therefore, this study aimed to objectively evaluate the physicochemical and organoleptic characteristics of biscuit, as well as assess probiotic viability. The used was a completely randomized design (CRD) with three different formulation treatments containing hotong flour and walnut at ratios of 40%:10% (F1), 35%:15% (F2), and 30%:20% (F3). Probiotic cell viability was analyzed at temperatures of 20 °C, 37 °C, and 45 °C. The results showed that F3 had the most favorable formulation regarding nutritional adequacy rate with 173 kcal energy, 10% fat,  4.41% protein, 5.20% carbohydrate, and 2 g sugar. It featured a crisp texture and increasingly darker colors, in line with the outcomes of sensory evaluations. F3 was the preferred, achieving high scores for color (5.38), taste (6.13), aroma (5.13), breakability (5.86), crispness (6), aftertaste (5.02), and overall quality (6.03). Cell viability for all treatments was higher at 20 °C and remained above 107 log CFU/g.
Co-Authors Agnes Murdiati Aini, Novia Nur Ayouaz, Siham Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Endang Sutriswati Rahayu Godras Jati Manuhara Hidayah, Allaika Nur Madani, Khodir Muhlisin Muhlisin Nugraha, Widitya Tri Nurliyani Nurliyani Puspitasari, Aprilia Bertha Putri, Rhaesfaty Galih Putro, Andika Wicaksono Rahayu, Endang Rini Yanti, Rini Saputra, Wahyu Dwi Sunarti Tanuwijaya, Shania Angeline Tridjoko Wisnu Murti Tyas Utami Wattilete, Jeirel Wijatniko, Bambang Dwi Yudi Pranoto Yuny Erwanto Yustina Yuni Surandiyah Yustinus Marsono