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All Journal Nusantara Science and Technology Proceedings AgriHealth: Journal of Agri-food, Nutrition and Public Health AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Jurnal Sains dan Teknologi Pangan
Dianita Kumalasari
Food Technology Department, Faculty Of Engineering And Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Identification of Formalin Content on Jambal Roti Salted Fish at Traditional Markets, North Surabaya, Indonesia Ratna Yulistiani; Jariyah; Yunita Satya Pratiwi; Dianita Kumalasari; Agi Ramadhan
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4506

Abstract

Jambal Roti, a well-known salted fish delicacy in Indonesia, has become a subject of concern due to reports of formaldehyde contamination. This research was conducted to investigate the presence of formaldehyde in Jambal Roti sold in traditional markets in North Surabaya and to analyze the physical characteristics of the contaminated fish. Using a descriptive research design with a survey approach, a total of 23 samples were collected and tested. The results showed that six samples, or 26%, contained formal--dehyde, with concentrations ranging from 0.125 ppm to 1.071 ppm. The highest formaldehyde level was found in sample JR18. The physical examination of contaminated samples revealed distinct characteristics that set them apart from uncontaminated ones. These samples had a firmer and more resilient texture, making them less susceptible to damage. In terms of appearance, they exhibited a paler yet more vibrant color compared to normal Jambal Roti. Moreover, the typical salty aroma that is characteristic of this fish was noticeably absent in the contaminated samples. These findings suggest that formaldehyde not only poses a health risk but also alters the physical and sensory qualities of Jambal Roti, affecting its overall quality as a food product. The presence of formaldehyde in food products is a serious concern, as it compromises both consumer safety and the reputation of the product. This study underscores the importance of stricter monitoring and regulation of food safety in traditional markets to prevent the distribution of contaminated food items like Jambal Roti, ensuring that consumers are not exposed to harmful chemicals.
Mass Balance and Yield Analysis of Apple (Malus sylvestris) Cider Drink Production in Batu City Kumalasari, Dianita; Dewi, Dian Ayuning Puspa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.749

Abstract

Batu City is recognised as one of Indonesia's primary apple production centres, boasting significant potential for the development of fruit-based processed products. This study aims to analyze the mass balance and yield at each stage of the apple juice production process to obtain optimal production efficiency. The production process involves washing, crushing, filtering, mixing, cooking, and packaging. The mass balance was analyzed based on the principle of mass balance, while the yield was calculated from the ratio of output to input at each process stage. The results showed that the filtering process produced the lowest yield of 91.6% due to the waste of apple pulp, while the crushing and mixing process showed a yield of 100%. The mass balance calculation showed a match between the input and output masses at each process stage. This study emphasizes the importance of applying process engineering principles in food processing to increase efficiency, reduce material waste, and ensure production sustainability. Contribution to Sustainable Development Goals (SDGs):SDG 12-Responsible ConsumptionSDG 9-Industry, Innovation, and InfrastructureSDG 8-Decent Work and Economic GrowthSDG 2-Zero Hunger
PENGEMBANGAN DAN EVALUASI SENSORI SELAI AMPAS APEL (Malus domestica) DENGAN PENAMBAHAN LEMON (Citrus limon) SEBAGAI INOVASI PRODUK DARI LIMBAH PANGAN Kumalasari, Dianita; Dian Ayuning Puspa Dewi
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/nwd1n378

Abstract

Pemanfaatan limbah pangan sebagai bahan baku produk baru merupakan pendekatan inovatif yang mendukung prinsip ekonomi sirkular. Penelitian ini bertujuan untuk mengembangkan dan mengevaluasi selai berbahan dasar ampas apel (Malus domestica) dengan penambahan lemon (Citrus limon) sebagai sumber asam alami. Tiga formulasi selai dengan rasio ampas apel:gula yaitu 1:1 (A1), 2:1 (A2), dan 3:1 (A3) dikembangkan dan diuji secara organoleptik oleh 25 panelis tidak terlatih. Evaluasi sensori dilakukan terhadap atribut warna, aroma, rasa, tekstur, dan penerimaan keseluruhan menggunakan skala hedonik 1–5. Hasil analisis ragam (ANOVA) menunjukkan bahwa atribut rasa (p = 0,006) dan penerimaan keseluruhan (p = 0,000) berbeda signifikan antar formulasi, sedangkan aroma, warna, dan tekstur tidak berbeda nyata (p > 0,05). Uji lanjut Duncan menunjukkan bahwa sampel A3 (rasio 3:1) memperoleh nilai tertinggi untuk rasa (4,04 ± 0,84) dan penerimaan keseluruhan (4,16 ± 0,77), serta berbeda nyata dari A1. Dengan demikian, formulasi A3 berpotensi menjadi produk unggulan selai dari limbah apel dengan karakteristik sensori yang paling disukai. Hasil ini mendukung potensi pemanfaatan limbah ampas apel sebagai bahan pangan bernilai tambah dan ramah lingkungan. 
Identifikasi Senyawa Volatil Aroma pada Daun Lokio (Allium chinense G Don) Selama Penyimpanan Suhu Ruang Kumalasari, Dianita; Brahmanti, Ajeng Astrini
Jurnal Teknologi Pangan Vol 19, No 1 : JUNI 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i1.5285

Abstract

Daun lokio (Allium chinense G. Don) merupakan salah satu bahan rempah yang dikenal memiliki aroma khas dan banyak digunakan sebagai bumbu penyedap dalam kuliner Indonesia. Aroma khas tersebut berasal dari senyawa volatil dan asam amino bebas yang terdapat dalam jaringan daunnya. Penelitian ini bertujuan untuk mengkaji perubahan profil senyawa volatil daun lokio selama penyimpanan pada suhu ruang (25–30 °C) guna mengevaluasi stabilitas aromanya. Analisis senyawa volatil dilakukan menggunakan Gas Chromatography-Mass Spectrometry (GC-MS). Hasil identifikasi menunjukkan bahwa senyawa volatil utama yang terdeteksi selama penyimpanan meliputi acetaldehyde, propanal, methanethiol, 2-methylpropanal, 3-methylbutanal, dimetil disulfida, dan dimetil trisulfida. Perubahan konsentrasi senyawa-senyawa tersebut menunjukkan kecenderungan penurunan kualitas aroma seiring bertambahnya waktu simpan. Temuan ini menegaskan bahwa penyimpanan pada suhu ruang tidak direkomendasikan untuk mempertahankan mutu sensoris daun lokio sebagai bahan rempah, mengingat tingginya volatilitas senyawa aromatiknya. Studi ini memberikan kontribusi terhadap pengembangan strategi pascapanen untuk menjaga kualitas rempah berbasis daun aromatik.
Comparative Assessment of Ohmic and Conventional Heating on Vitamin C, Antioxidant Activity, and Total Plate Count of Snake Fruit Juice (Salacca zalacca)” Dea Arda Citra Putri Pratama; Luqman Agung Wicaksono; Dianita Kumalasari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1142

Abstract

This study aimed to compare the effectiveness of ohmic heating and conventional heating on vitamin C retention, antioxidant activity, and total plate count (TPC) of snake fruit (Salacca zalacca) juice. The best ohmic heating treatment was determined using the De Garmo effectiveness index method and subsequently compared with conventional heating using an Independent Sample t-test. The best treatment was obtained at 80°C for 1 min (A3B1) with an effectiveness index value of 0.61. The results showed that the best ohmic heating treatment produced vitamin C content of 2.52 mg/100 mL, antioxidant activity of 65.88% inhibition, and TPC of 1.40 log CFU/mL. In comparison, conventional heating produced vitamin C content of 1.37 mg/100 mL, antioxidant activity of 62.22% inhibition, and TPC of 3.00 log CFU/mL. Statistical analysis indicated significant differences (p<0.05) in vitamin C, antioxidant activity, and TPC between ohmic heating and conventional heating. The results demonstrated that ohmic heating was more effective in retaining vitamin C and antioxidant activity while reducing microbial load than conventional heating. Therefore, ohmic heating has potential as an alternative pasteurization technology for producing high-quality and microbiologically safe snake fruit juice (Salacca zalacca).
Physicochemical Properties and Sensory Acceptance of a Bromelain-Hydrolyzed Oyster, Oyster Mushroom, and Tomato-Based Seasoning Powder Rich in Zinc and Glutamic Acid Florietta Sabrina; Yunita Satya Pratiwi; Dianita Kumalasari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i3.1147

Abstract

The increasing demand for natural flavor enhancers has encouraged the development of alternatives to synthetic monosodium glutamate (MSG). This study evaluated the physicochemical properties and sensory acceptance of a bromelain-hydrolyzed seasoning powder formulated from oyster (Crassostrea sp.), oyster mushroom (Pleurotus ostreatus), and tomato (Solanum lycopersicum) with the addition of spices. A completely randomized factorial design was applied using two factors: the proportion of oyster, oyster mushroom, and tomato, and spice concentration. The evaluated parameters included protein content, moisture content, ash content, water solubility index (WSI), yield, sensory acceptance, zinc content, and glutamic acid content. The results showed that raw material proportion significantly affected all physicochemical characteristics, while spice concentration significantly influenced protein content and WSI. Significant interactions between both factors were observed for moisture content, ash content, and yield. Sensory evaluation indicated significant differences in taste and overall acceptance among treatments. The optimum formulation consisted of oyster, oyster mushroom, and tomato in a 40:40:20 proportion, with a 3% spice concentration, producing a seasoning powder containing 15.30% protein, 3.98% moisture, 6.75% ash, 20.75% yield, 166.7 mg/kg zinc, and 18,307.70 ppm glutamic acid. These findings demonstrate the potential of bromelain hydrolysis to produce a natural seasoning powder rich in zinc and glutamic acid, with desirable physicochemical and sensory characteristics; the appetite-supporting potential suggested by these compounds remains hypothetical and requires confirmation through future biological or clinical studies. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Physicochemical and Organoleptic Properties of Analog Rice from White Corn Flour and Canna Starch with Glycerol Monostearate Addition Jariyah Jariyah; Dianita Kumalasari; Ratna Yulistiani; Salmaa Mardhotillah
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 6, No 2 (2025): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v6i2.107009

Abstract

Indonesia’s reliance on rice as a staple food is challenged by declining harvested areas, highlighting the need for alternative carbohydrate sources. Analog rice made from white corn flour (WCF) and canna starch (CS), with glycerol monostearate (GMS) as a texture modifier, offers a potential solution to promote food diversification and reduce dependence on conventional rice. The purpose of this study was to determine the ideal WCF–CS ratio and GMS level. This study employed a completely randomized design with two factors: the WCF to CS ratios (60:40, 70:30, 80:20) and the addition of GMS (2%, 3%, 4%), each replicated three times. Analog rice was prepared through a process of mixing, steaming, extrusion, and drying. Physicochemical properties (moisture, ash, protein, carbohydrate, starch, amylose, amylopectin, rehydration, bulk density, and cooking time), as well as sensory attributes, were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT) at a 5% significance level. The formulation containing 70% WCF, 30% CS, and 3% GMS yielded the most desirable product with 0.67 g ml-1 of bulk density, 98.27% of rehydration ability, 207.67 seconds of cooking time, 7.02% of moisture, 0.46% of ash, 0.24% of fat, 6.47% of protein, 85.82% of carbohydrate, 77.28% of starch, 26.45% of amylose, and 50.84% of amylopectin. The results of the organoleptic scores for color, taste, texture, and aroma were 3.12, 3.52, 3.84, and 3.60, respectively. This research highlights the potential of local carbohydrate sources such as corn and canna for analog rice production to support national food diversification.
Co-Authors Agi Ramadhan Ajeng Astrini Brahmanti Dea Arda Citra Putri Pratama Dewi, Dian Ayuning Puspa Dian Ayuning Puspa Dewi Florietta Sabrina Jariyah Jariyah Jariyah Luqman Agung Wicaksono Ratna Yulistiani Ratna Yulistiani Salmaa Mardhotillah Yunita Satya Pratiwi Yunita Satya Pratiwi