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Lamusu, Darni
Universitas Muhammadiyah Luwuk
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Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification Ramadhani Chaniago; Nursusmawati; Sitti Sabariyah; Darni Lamusu; Fitriani Basrin
Jurnal Penelitian Pendidikan IPA Vol 11 No 3 (2025): March
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i3.10518

Abstract

This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g and cassava flour 100g; A3 = Moringa flour 100g, purple sweet potato flour 125g and cassava flour 125g; A4 = Moringa flour 75g, purple sweet potato flour 100g and cassava flour 150g. Using a completely randomized design, four formulations with varying ratios of the three flours were evaluated for fiber content and antioxidant activity. The results revealed significant differences (p<0.05) in both attributes across formulations. The highest fiber content (3.55%) was observed in the formulation with 150 g purple sweet potato flour, 100 g moringa flour, and 50 g cassava flour, while the highest antioxidant activity (11.80%) was achieved using 100 g each of moringa and cassava flours and 50 g purple sweet potato flour. These findings underscore the potential of composite flours to produce analog rice with enhanced nutritional benefits, contributing to sustainable food security and local food innovation.
Preference Level Of Lauwon Soybean Coffee Ramadhani Chaniago; Winarto Ramlan; Darni Lamusu
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.10364

Abstract

Purpose: This study aimed to evaluate the composition and consumer preference level of Lauwon soybean coffee as an innovation in local soybean-based food diversification. The research is important to support the development of non-caffeinated alternative beverages based on plant protein and to increase the added value of soybeans through postharvest processing, while providing a scientific basis for the development of soybean coffee as a functional food product rooted in local wisdom. Methodology: The study was conducted in two phases: (i) production of soybean coffee by the community of Lauwon Village, Banggai Regency, involving sorting, washing, roasting, grinding, sieving, and packaging; and (ii) evaluation of consumer preference using a five-point Likert-scale organoleptic test. A total of 50 semi-trained panelists participated, assessing color, taste, aroma, and viscosity. The data were analyzed descriptively. Results: The results showed that soybean coffee had a dark brown color with a characteristic roasted aroma. Consumer preference scores were categorized as slightly liked/moderate for color and viscosity, and ranged from disliked to slightly liked/moderate for taste and aroma. Roasting was identified as the dominant factor influencing the sensory attributes. Findings: The findings indicate that Lauwon soybean coffee is moderately acceptable to consumers but requires process optimization to improve taste and aroma. Novelty: The novelty of this study lies in the utilization of local Lauwon soybeans as an analog coffee product and the direct evaluation of consumer preferences. Originality: Originality is demonstrated through the integration of community-based production processes with scientific sensory analysis. Conclusion: Lauwon soybean coffee has potential to be developed as an innovative alternative beverage based on local resources, with further optimization of the roasting process. Type of Paper : Research Article.
Co-Authors Abdul Rahim Bahidin Laode Mpapa Basrin, Fitriani Handila, Moh. Asyroto Haruni Ode Hasanuddin, Asrani Idan, Sarwan Irsam, Irsam Lasamadi, Rahman Dani Lutfi Samaduri Nasriadi, Nasriadi Nursusmawati Nurwijayanti Rahim, Mustafa Abdul Rahman Dani Lasamadi Ramadhani Chaniago Safitri, Yuyun Mira Sitti Sabariyah Winarto Ramlan