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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Indonesian Journal of Food Technology
Fishi, Ana Nadiya Afinatul
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Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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The Effect of Different Bases of Vegetable and Carrageenan Concentrations on The Quality of The Mix Vegetable Leather of Lettuce and Mustars Greens Sabila, Cut Putri Hadiati; Mujdalipah, Siti; Fishi, Ana Nadiya Afinatul
Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.1.9948

Abstract

The benefits of each vegetable are different, one vegetable cannot be substituted for another. Vegetable processing in Indonesia is still very limited to sautéed, boiled, steamed or eaten directly, meaning that people's interest in vegetable consumption is still relatively low. However, increasing public awareness of the use of vegetables encourages variations in vegetable processing. One of the processing that can be applied to vegetables is manufacturing mix vegetable leather. Vegetable leather is a processed product derived from crushed and dried vegetables. The diverse benefits of each vegetable encourage its creationmix vegetable leather orvegetable leather which uses more than 1 vegetable as the basic ingredient. Mustard greens and lettuce are vegetables with high production in Indonesia. Apart from that, the crude fiber from mustard greens is 51.07%, while lettuce contains 50.7% crude fiber. The purpose of this study is to obtain the effect of vegetable basis and carrageenan concentration variance on mix vegetable leather of lettuce and mustard greens. The increase of people awareness of vegetable utilization drives to variate the vegetable processing. Each vegetable has its own unique benefits thus they could not be easily subtituted and mixed. This study used RAL with two factors, those are variety of vegetable basis between lettuce and mustard greens (30,50,100) and carrageenan consentration (1% and 1,5%). The chemical respond in this study covers moisture content, ash content, and crude fiber, while the organoleptic respond covers color, aroma, flavor, and texture. The best treatment is found on A1B1, that has 30 g for vegetable basis and 1% of carrageenan consentration with 13,31 % moisture content, 12,29% ash content, 8,24% crude fiber, 3,7 score in color and 2,05 color quality; aroma 3.23 and aroma quality 2.80; taste 3.40 and taste quality 3.06; and texture 3.46 and texture quality 3.73.
Shelf life study of sweet potato cookies (Ipomoea batatas L.) with the incorporation of yellow pumpkin (Cucurbita moschata Durch) Fishi, Ana Nadiya Afinatul; Firdaus, Maisa Amatillah; Amelianawati, Mae; Khairiah, Khairiah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.10

Abstract

The shelf life of yellow sweet potato cookies was determined based on the desirable quality, primarily characterized by acceptable crunchiness to consumers. This study employed the Accelerated Shelf Life Testing (ASLT) model using a critical moisture content approach. Estimating shelf life begins with an initial moisture content test (Mi) and then continues with determining the necessary moisture content (Mc) through a hedonic test on cookies stored without packaging at a room temperature of 30℃ and 75% relative humidity (RH) over a period of 0-7 hours. Determination of equilibrium moisture content (Me) was carried out by measuring the moisture content of cookies at RH 30-83% which was conditioned using a saturated salt solution of MgCl2, NaNO2, NaCl, and KCI. The relationship between water activity (aw) and equilibrium moisture content was described in the Guggenheim-Anderson-de Boer (GAB), Brunauer-Emmett-Teller (BET), and Henderson isotherm sorption curve models. These models were tested for accuracy using the Mean Relative Determination (MRD) formula. The Mean Relative Determination (MRD) formula, with models having an MRD value of less than 5% being considered suitable for shelf life determination. The research results showed the findings revealed that the GAB model, with a type II sigmoid isothermic curve and an MRD value of 4.95%, was the most appropriate for predicting the shelf life of yellow sweet potato cookies. The best estimation of shelf life of yellow sweet potato cookies was at a temperature of 30℃ and 63-65 % RH using metalized plastic packaging with a shelf life of 10.6 months.
Co-Authors Amelianawati, Mae Firdaus, Maisa Amatillah Khairiah Khairiah Sabila, Cut Putri Hadiati Siti Mujdalipah