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Sensory and Physicochemical Evaluation of Muffin Substituted with Sorghum (Sorghum Bicolor L.) and Kepok Banana (Musa Paradisiaca L.) Khabibah, Lutfia Nur; Ramadhan Abdi, Yenny Febriana; Nadhilah, Dini; Suleman, Dininurilmi
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8051

nd a sweet taste. However, muffins have low fiber content because wheat flour contains lowfiber. One alternative to increase the fiber content in muffins is the addition of sorghum flour and bananapuree. This study aimed to determine the sensory and physicochemical characteristics of muffinssubstituted with sorghum flour and banana puree. Muffin in this study was formulated using wheat flour,sorghum flour and banana puree with ratios of 40%:0%:60%, 40%:15%:45%, 40%:30%:30%,40%:45%:15%, and 40%:60%:0%. The result showed that muffin with the formulation of 40% wheatflour, 15% sorghum flour, and 45% banana puree had the highest sensory acceptability, with a 3.91score for color, 4.02 score for aroma, 4.03 score for taste, and 3.97 score for texture. Thephysicochemical characteristics of the muffin were 93% swelling and 104.23% swelling stability, 27.32%moisture content, 1.52% ash content, 37.37% dietary fiber content, and 49.66% starch content.

Pembuatan Bank Agen Hayati Sebagai Dukungan Terhadap Sustainabilitas Produksi Beras Organik di Kabupaten Madiun Zulfa, Fitriyah; Abdi, Yenny Febriani Ramadhan; Riski, Prajwalita Rukmakharisma; Rochmah, Alfi Nur; Nadhilah, Dini; Suleman, Dininurilmi Putri; Mirlana, Dendy Eta
Jurnal Mandala Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v5i2.497

Kebutuhan pupuk para kelompok petani di Kabupaten Madiun mengalami peningkatan setiap tahunnya. Hal ini menjadi dorongan bagi para kelompok tani IPOJI di kecamatan Jiwan Kabupaten Madiun untuk memproduksi pupuk sendiri. Kelompok tani IPOJI merupakan komunitas tani memproduksi beras sehat yang ditanam menggunakan pupuk dan pembasmi hama organik. Kelompok tani ini membuat pupuk organik secara mandiri dari kotoran hewan, limbah rumah tangga, limbah toko buah, dan limbah pertanian sendiri. Namun, pupuk organik yang dihasilkan masih belum memenuhi semua kebutuhan dan harus sering dibuat sehingga terdapat keterbatasan pada tempat menampung pupuk yang dihasilkan atau bank agen hayati. Tujuan pengabdian masyarakat adalah menyediakan bank pupuk organic untuk mendukung produksi beras organic di Kabupaten Madiun. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah melakukan sosialisasi dan pelatihan pembuatan pupuk organik cair metode fermentasi serta pelatihan pembuatan bank agen hayati sebagai tempat penampungan pupuk organik baik padat maupun cair serta tahapan akhir adalah menyusun SOP proses produksi pupuk organik dan rencana pemasaran secara online dan offline. Hasil yang didapat dari kegiatan pengabdian masyarakat adalah peningkatan skill petani dalam memproduksi pupuk organik yang bernilai ekonomi yang mampu meningkatkan kesuburan tanah sehingga jumlah produksi beras organik akan tetap stabil. Jenis pupuk cair yang dihasilkan dari kegiatan pelatihan ini adalah ada tiga jenis pupuk organik yang terdiri dari pupuk organic cair A1 berbahan bonggol pisang, yakult, air leri, air kelapa, molase, trasi, ragi menghasilkan kadar N sebesar 0,013%, K 0,147%, P 0,029%. Pada pupuk organik A2 berbahan buah-buahan, air leri, air kelapa, molase, ragi, dan ragi. menghasilkan kadar N 0,04%, K 0,261%, P 0,009% serta pupuk organik cair ketiga A3 berbahan rempah-rempah (jahe, kunir, kencur, laos, dan rempah lain) menghasilkan N 0,114%, K 1,225, dan P 0,032%.

Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory

Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Zulfa, Fitriyah; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Suleman, Dininurilmi Putri; Nadhilah, Dini; Rizki, Prajwalita Rukmakharisma; Dewi, Ella Ela Puspa Dewi; Putri, Kurnia Risda; Aini, Syah ZInda; Alya, Zahra Nur
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6408

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum

Karakteristik Organoleptik dan Kimia Nugget Ikan Kembung dengan Substitusi Tepung Talas Prajwalita Rukmakharisma Rizki; Wardani, Ceut Halimah Heca; Abdi, Yenny Febriana Ramdhan; Nadhilah, Dini; Suleman, Dini Nurilmi Putri
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.12000

Nugget merupakan salah satu contoh olahan daging siap saji. Bahan baku yang sering digunakan untuk produk nugget adalah hasil hewani berupa daging ayam. Ikan kembung dapat dijadikan sebagai bahan baku olahan produk untuk mengurangi penggunaan ayam broiler. Nugget juga dapat diinovasi dengan pencampuran bahan pengisi (filler). Tujuan pensubstitusian bahan pengisi yang berupa tepung terigu dengan tepung talas karena tepung talas merupakan produk lokal dan memiliki serat yang lebih tinggi daripada tepung terigu. Tujuan dari dilaksanakannya penelitian ini adalah untuk mengetahui hasil organoleptik dan analisis kimia pada nugget ikan substitusi tepung terigu dan tepung talas. Menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat formulasi dan pengulangan sebanyak tiga kali. Pengujian sensoris menunjukkan formulasi terbaik terdapat pada sampel nugget dengan substitusi 30 g tepung talas dan 20 g tepung terigu. Hasil kimia nugget ikan dengan penambahan 30 g tepung talas dan 20 g tepung terigu memiliki karakteristik yaitu kadar air sebesar 46,27%, kadar protein sebesar 10%, dan kadar serat kasar sebesar 31,72%.

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abdi, Yenny Febriana Ramadhan; Maynar, Angel Lestari; Rochmah, Alfi Nur; Suleman, Dininurilmi Putri; Nadhilah, Dini
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.101-110

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abdi, Yenny Febriana Ramadhan; Maynar, Angel Lestari; Rochmah, Alfi Nur; Suleman, Dininurilmi Putri; Nadhilah, Dini
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.101-110

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).

Preservasi Vitamin C, Kapasitas Antioksidan, dan Sensoris Nanas (Ananas comosus) Segar Potong Proses Minimal menggunakan Blansir Suhu Rendah Rochmah, Alfi Nur; Lazuardi, Earlian Zaka Bintang; Mulyani, Rizka; Adi, Prakoso; Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Abdi, Yenny Febriana Ramadhan; Nadhilah, Dini; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Zulfa, Fitriyah
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.526

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.

Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Nugget Tinggi Protein Dalam Penurunan Prevelensi Stunting Desa Mojorayung, Kabupaten Madiun Rizki, Prajwalita RukmaKharisma; Yenny Febriana Ramadhan Abdi; Rochmah, Alfi Nur; Nadhilah, Dini; Zulfa, Fitriyah; Suleman, Dininurilmi Putri
Jurnal Mandala Pengabdian Masyarakat Vol. 6 No. 2 (2025): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v6i2.667

Desa Mojorayung merupakan salah satu desa di Kabupaten Madiun yang memiliki angka kasus stunting yang tinggi di Kabupaten Madiun, Provinsi Jawa Timur, yaitu sekitar 50 kasus di tahun 2022. Berdasarkan hasil analisis, permasalahan yang terjadi dikarenakan kurangnya pengetahuan tentang makanan bergizi dan beragam. Masyarakat kurang memahami tentang variasi olahan makanan sehat dan cara penyajiannya untuk pengolahan pangan yang bervariasi. Oleh karena itu, pemerintah Desa Mojorayung bersama PKK Sehat Lestari Berencana menciptakan serangkaian program untuk mendukung penurunan angka stunting, salah satunya adalah Rumpi Stunting. Program ini merupakan program yang berbasis ilmu pengetahuan kesehatan dan pangan untuk mendukung program berkelanjutan kolaborasi dengan Tim Akademis Prodi D3 Teknologi Hasil Pertanian, Universitas Sebelas Maret di Madiun perlu dilakukan dengan tujuan mengedukasi pentingnya gizi seimbang dan menu panganan kaya nutrisi untuk 1000 hari pertama masa kehidupan anak melalui kegiatan sosialisasi kepada masyarakat Desa Mojorayung dan mengimplementasikan keilmuan dalam bentuk pangan olahan siap saji yang digemari masyarakat dengan mengadakan pelatihan pembuatan nugget tinggi protein. Nugget dipilih karena bahan baku yang mudah didapatkan dan produknya digemari oleh anak-anak. Pelatihan pembuatan nugget tinggi protein pada masyarakat Desa Mojorayung diharapkan dapat meningkatkan informasi dan menjadi variasi bagi pola konsumsi harian keluarga untuk memenuhi kebutuhan energi dan protein. Tahapan pengabdian Tim UNS melalui sosialisasi B2SA, pelatihan produksi nugget tinggi protein di Desa Mojorayung, dan introduksi peralatan produksi. Luaran dari pengabdian ini adalah Jurnal Ber-ISSN, video kegiatan, dan publikasi media cetak.

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