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All Journal Jurnal Pangan dan Agroindustri Jurnal Agritechno
Haryanto Adhiwono, Enrico Valent
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

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KARAKTERISTIK BOBA OKRA MERAH DAN OKRA HIJAU DENGAN PENAMBAHAN PERBEDAAN TEPUNG SAGU DAN TEPUNG MAIZENA Haryanto Adhiwono, Enrico Valent; Fitriyana, Vicha; Nur Laila, Eka; Muflihati, Iffah; Suhendriani, Sari
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1344

Abstract

Boba, or bubble tea pearls, is a popular food with a chewy texture produced from a mixture of starch and binders. This study aims to develop boba by utilizing red okra and green okra as additional ingredients, and explore the effect of adding sago starch and cornstarch in different proportions on the texture characteristics of the boba produced. This study used two types of okra, namely red okra and green okra, in the formulation of boba dough combined with sago flour and cornstarch with varying ratios: 80% sago flour and 20% cornstarch, and 90% sago flour and 10% cornstarch. Red okra produced boba with a distinctive reddish color, while green okra gave a brighter green color. Boba using 80% sago starch and 20% cornstarch showed a softer and chewier texture compared to boba using 90% sago starch and 10% cornstarch, which tended to be hard and stiffer. Mucilage from okra contributed to the increased chewiness, while the different proportions of sago starch and cornstarch affected the stiffness level of the boba.
Physicochemical, Sensory, and Microbiological Properties of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha: Effects of Sugar Type and Starter Concentration Haryanto Adhiwono, Enrico Valent; Nurdyansyah, Fafa; Umiyati, Rini; Ferdiansyah, M. Khoiron
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.3

Abstract

Butterfly pea flower (Clitoria ternatea L.) is a promising substrate for functional kombucha because of its anthocyanin and phenolic contents. This study evaluated the effects of sucrose and palm sugar combined with starter concentrations of 2, 4, and 6% (v/v) on physicochemical, antioxidant, sensory, and microbiological properties after 7 days of fermentation at 25–27 °C. A completely randomized factorial design with three replications was applied. The beverages had pH values of 3.32–3.74 and lactic acid bacteria counts of 6.44–8.41 log CFU/mL. The formulation containing 10% palm sugar and 4% starter produced the highest total phenolic content (52.22 mg GAE/mL), while 10% sucrose and 6% starter resulted in the strongest DPPH radical-scavenging activity (70.39%). The highest bacterial count was obtained with 10% palm sugar and 6% starter. Overall, palm sugar favored phenolic retention and microbial viability, whereas sucrose at 6% starter promoted antioxidant activity.
Co-Authors fafa nurdyansyah, fafa Ferdiansyah, M. Khoiron Fitriyana, Vicha Iffah Muflihati, Iffah Nur Laila, Eka Sari Suhendriani Umiyati, Rini