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All Journal Journal of Tropical Food and Agroindustrial Technology
Dian P. Prabowo., Ivy
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Agriculture, Biological Sciences & Forestry

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Study of Storage Time on The Organoleptic Characteristics of Pineapple Drink Powder: Kajian Waktu Penyimpanan pada Karateristik Organoleptik Serbuk Minuman Nanas Dian P. Prabowo., Ivy; Nareswara, Sebastian Farell
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1630

Abstract

Pineapple (Ananas comosus) is one of the tropical fruits with relatively affordable and stable prices because pineapple is not a seasonal fruit and the amount of its harvest in Indonesia is quite high. Pineapple is a fruit that is easily rotten, therefore efforts are needed to extend the shelf life of pineapple. One of them is by making pineapple drink powder. This study was analyzed by a hedonic test using 30 untrained panelists who were asked to provide an assessment of the aroma, color, and taste of pineapple drink powder and pineapple powder solution stored for 1,2,3, and 4 weeks. The results of this study can show that the longer the storage time of pineapple drink powder can reduce the panelists' acceptance of aroma, color, and taste. The results of this study showed that the assessment of aroma, color, and taste decreased from liking to disliking in the 4th week for both pineapple drink powder and the dissolved pineapple.
Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh: Sifat Organoleptik Dendeng Analog Berbahan Nangka Muda dan Tempe Dian P. Prabowo., Ivy; Mahmudi, Mahmudi; Taufiq, Achmad
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1617

Abstract

Jerky is a meat-based food that is processed by drying to get a longer shelf life. Usually jerky is made from beef. The price of beef which continues to increase every year causes the price of jerky production to also increase. Therefore, it is necessary to make efforts to use foodstuffs that have low prices but are still preferred from an organoleptic point of view. The purpose of this study was to determine the appropriate formulation of the use of young jackfruit and soy tempeh raw materials for the production of jerky analogues which have the most favorable organoleptic properties (taste, texture, aroma, and appearance). The research method was a completely randomized design with four formulas, namely 100% young jackfruit, 80% young jackfruit, 20% tempeh; 60% young jackfruit, 40% tempe; 40% young jackfruit and 60% tempeh. Organoleptic test with an assessment of 1-7 (very very dislike - very very like). The data in this study were analyzed descriptively quantitatively using a t-test analysis with a significance level of 0.05. Proportions of young jackfruit and tempe affect the organoleptic assessment of taste and texture. The best analog jerky formula based on consumer acceptance assessment criteria based on organoleptic is analog jerky using 100% young jackfruit with a taste value of 5.65 (likes-really likes), aroma 5.83 (likes-really likes), texture 5.41 (like - really like), and appearance 5.81 (like - really like).
Substitution of Cow's Milk with Mung Bean in Instant Porridge Formulation: Nutritional Value and Organoleptic Characteristics Analysis: Substitusi Susu Sapi dengan Kacang Hijau dalam Formulasi Bubur Instan: Analisis Nilai Gizi dan Karakteristik Organoleptik Dian P. Prabowo., Ivy; Gunadi, Benyamin Klemens
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

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Abstract

This study aims to analyze the effect of substituting cow’s milk with mung bean powder in instant porridge formulation on nutritional value and organoleptic characteristics. Three formulations were tested: P1 (75% milk powder + 25% mung bean powder), P2 (50% milk powder + 50% mung bean powder), and P3 (25% milk powder + 75% mung bean powder). Organoleptic analysis included hedonic tests for appearance, taste, aroma, and texture, while nutritional value was assessed through moisture, ash, protein, and fat content analysis. The results showed that increasing mung bean substitution significantly decreased texture and fat content while increasing moisture content. Taste and aroma decreased but did not show significant differences. The most optimal substitution occurs at a formulation of 50% milk powder and 50% mung bean powder (P2), with appearance scoring 6.40, taste 6.00, aroma 5.93, and texture 5.97. Meanwhile, its nutritional values are 4.82% moisture, 4.68% ash, 22.98% protein, and 14.89% fat.
Co-Authors Achmad Taufiq Gunadi, Benyamin Klemens Mahmudi Mahmudi Nareswara, Sebastian Farell