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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Jendela Pendidikan
Sari, Dwi Indah Permata
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Agriculture, Biological Sciences & Forestry Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Other

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Karakteristik Fisikokimia Nib Kakao dengan Berbagai Jenis Fermentasi dan Penyangraian Metode Puffing Gun Sari, Dwi Indah Permata; Purwanto, Eko Heri; Aunillah, Asif; Rosidah, Umi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.65

Abstract

Improving the quality of cocoa beans poses a great challenge when dealing with raw unfermented beans, as this process requires a relatively longer time. Furthermore, the roasting process, which is crucial in flavor development, can reduce the polyphenol content and antioxidant activity of cocoa beans. This study aimed to analyze the effects of different cocoa bean fermentation and puffing gun roasting methods on physicochemical characteristics of cocoa nibs. This research was carried out with two types of treatment: variations in puffing pressure (3, 4, and 5 Bar) and type of coco beans as raw material (unfermented, spontaneously fermented, and fermented using ragi tape). The results showed that carbohydrate content increased with increasing pressure of puffing gun; but otherwise, increasing puffing pressure decreased water content, fat content, total polyphenols, antioxidant activity, and hedonic scores for taste and aroma. The type of raw material treatment significantly influenced ash content, carbohydrates, L* (lightness) and a* (redness) color intensity, fat content, antioxidant activity, taste, and aroma. Cocoa nibs fermented spontaneously and roasted at a pressure of 3 Bar had the highest fat content, antioxidant activity, and the most favorable sensory scores for taste and aroma. The results of this study provide important insight for developing cocoa bean processing techniques that preserve desirable physicochemical properties and improve consumer preference.
Bioaksesibilitas Senyawa Fenolik Minuman Kakao Pasteurisasi dengan Penambahan Matriks Susu Sari, Dwi Indah Permata; Prangdimurti, Endang; Indrasti, Dias
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.28

Abstract

Cocoa beans and their derivatives are well-known for their health benefits, primarily attributed to phenolic compounds. While some research has explored the interactions of these compounds within food matrices, there were few reports on the release of cocoa phenolics in the gastrointestinal tract when consumed as part of complex foods. This study aimed to evaluate how incorporation of whole-fat milk powder (CF), skimmed milk powder (CS), and whey protein powder (CW) into pasteurized cocoa beverages impacts the in vitro release of phenolic compounds throughout gastrointestinal digestion. The initial analysis included quantifying total phenolics and flavonoids in the undigested samples. Subsequently, simulated gastrointestinal digestion was performed, followed by analysis of total phenolics and flavonoids at each digestion stage. The extent of compound release was expressed as the recovery index (RI) and bioaccessibility index (BI). The results showed that the addition of milk matrices (CF, CS, CW) significantly decreased the total phenolic content of cocoa beverages (p<0.05) across all digestion phases. CW had the highest RI for total phenolics (202.67±7.67%). This study suggests that although the addition of milk decreased the initial phenolic content in undigested cocoa beverages, an increase in RI of phenolics was observed after the gastric digestion phase, especially in the beverages containing whey protein.
Learning Agility of Gen Z Employees in Navigating the Workforce: A Meta Analysis Study Prayogi, Kukuh Ragil; Sari, Dwi Indah Permata; Nurmaseli, Tri
JURNAL JENDELA PENDIDIKAN Vol. 6 No. 01 (2026): Jurnal Jendela Pendidikan: Edisi Februari 2026
Publisher : CV. Jendela Edukasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57008/jjp.v6i01.2486

Abstract

This systematic literature review explores learning agility among Generation Z employees as they step into a workforce shaped by VUCA. Following PRISMA guidelines, we searched major databases including Google Scholar, ProQuest, SpringerLink, Taylor & Francis, Emerald Insight, and Sage Journals. Using keywords such as “learning agility,” “Generation Z,” and related terms, we selected eleven relevant articles published in English or Indonesian between 2020 and 2025. The findings show that Generation Z displays strong learning agility, seen in quick adaptation to digital tools, innovative behaviors, and resilience under pressure. At the same time, they face challenges from limited hands-on experience and interpersonal hurdles in early career stages. Learning agility stands out as a powerful predictor of work engagement, lower turnover intention, career adaptability, and overall performance. Organizations can strengthen this trait through supportive learning cultures, psychological safety, digital teaching methods, and tools that provide fast feedback. These insights highlight the strategic importance of nurturing learning agility to prepare for a workforce increasingly led by Generation Z and to build lasting organizational resilience.
Co-Authors Asif Aunillah Dias Indrasti Eko Heri Purwanto Endang Prangdimurti Nurmaseli, Tri Prayogi, Kukuh Ragil Rosidah, Umi