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Ghaffar, Mufti
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Teknologi dan Mutu Pangan

 1 
PENGAPLIKASIAN EDIBLE FILM BERBASIS PATI SINGKONG YANG DIPERKAYA TEPUNG DAUN KELOR PADA PENYIMPANAN BUAH JERUK Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto; Pebrianti, Suci Apsari; Listyawardhani, Yana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5107

Abstract

Various approaches have been developed to address the issue of fruit deterioration during storage, including packaging technology. Among these, the use of edible coatings has gained increasing attention. The method of this study was a laboratory experimental research with a completely randomized design with two replications. This study aimed to evaluate the effectiveness of a cassava starch-based edible coating enriched with moringa leaf flour in preserving the quality and extending the shelf life of citrus fruits during storage at room temperature. The experiment was carried out in three stages: (1) preparation of edible coatings with varying concentrations of moringa leaf flour (0%, 1%, 2%, and 3%), (2) application of the coatings to citrus fruits, and (3) observation of fruit quality over a 21-day storage period. The parameters assessed included weight loss, moisture content, firmness, and sensory attributes such as color, aroma, texture, and flavor. A Completely Randomized Design (CRD) was employed with two replications. The results indicated that the edible coating treatments effectively reduced the rate of physical quality degradation in citrus fruits. In particular, the treatment with 3% moringa leaf flour (F3) resulted in the lowest weight loss and the highest firmness by day 14. Additionally, the peel color of fruits in the F3 treatment remained more stable compared to the control. This study concludes that, although no significant differences were observed in moisture content among the treatments, the application of the edible coating was effective in better preserving the sensory quality of the fruits.
Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning: Organoleptic Characteristics of Brownis Made from Wheat and Yellow Sweet Potato Composite Flour Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4247

Abstract

Brownis are a cake product that is widely consumed by the public, and is prepared traditionally. Brownis tend to contain unbalanced nutrients. So it is considered a food that has little health benefits. One way to increase the nutritional value of Brownis is to substitute other ingredients that have complete nutritional content, namely yellow sweet potato flour. It is known that yellow sweet potatoes contain carbohydrates, minerals, antioxidants and fiber. This research aims to determine the effect of the percentage of yellow sweet potato on organoleptic test results in terms of color, aroma, taste, texture and appearance. The method used is the hedonic test to determine the level of preference and the best formulation. The hedonic scale uses a score of 1: dislike very much, 2: dislike, 3: neutral, 4: like, and 5: like very much. Formulation of brownie products with substitution percentages for yellow sweet potato, namely 0%, 25% and 50%. Based on the research results, the 25% yellow sweet potato flour substitution formulation was the product most preferred by panelists based on the hedonic value of taste, texture, appearance and color. So it can be concluded that the brownie product with the addition of 25% yellow sweet potato is the best formulation in this study. This research contributes to providing practical solutions to improve the nutritional value of brownis products.
Co-Authors Aisyah, Iseu Siti Betaditya, Dika Faturahman, Yuldan Hidayanti, Lilik Husnul, Nisatami Iseu Siti Aisyah Khalidza, Wafiq Noor Listyawardhani, Yana Maerani, Maerani marwan, iis Neni, Neni Nurhamzah, Lutfi Yulmiftiyanto Pebrianti, Suci Apsari Prima Endang Susilowati Sukmawati, Heni Utami, Annisa Dwi Yulmiftiyanto, Lutfi