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Purba, Nova Solina
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Pengaruh penambahan bubuk kayu manis terhadap akarakteristik fisikokimia, mikrobiologi dan sensori abon nabati bonggol pisang kepok (Musa acuminata x balbisiana) Purba, Nova Solina; Palupi, Pratiwi Jati; Putri, Vinka Adelina; Purbawati, Purbawati; Pratama, Muhamad Doddy; Prasetia, Retno; Fahrizal, Fahrizal
Journal of Tropical AgriFood Volume 7 Nomor 1 Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.1.2025.19335.59-66

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bubuk kayu manis terhadap karakteristik organoleptik (warna, aroma, tekstur dan rasa) abon nabati dari bonggol pisang kepok, serta kadar air, kadar serat kasar, dan mikroba totalnya. Penelitian ini merupakan percobaan faktor tunggal (penambahan kayu manis) yang disusun dalam Rancangan Acak Lengkap. Level perlakuan yang dicoba adalah 0,0 g, 0,5 g, dan 1,0 g. Setiap perlakuan diulang tiga kali. Jumlah bonggol pisang kepok yang digunakan adalah 100 g. Hasil penelitian menunjukkan bahwa penambahan kayu manis pada pembuatan abon nabati bonggol pisang kepok memberikan pengaruh nyata terhadap karakteristik organoleptik untuk semua atribut, kadar air, kadar serat kasar, dan angka lempeng total. Penambahan bubuk kayu manis sebesar 1,0 g menghasilkan abon nabati dengan respons organoleptik terbaik untuk aroma, rasa dan tekstur, sedangkan respons hedonik untuk warna terbaik adalah tanpa penambahan kayu manis.
Karakteristik Petis berdasarkan Bahan Baku dan Penambahan Bahan Pangan yang Berbeda: Artikel review Romadhon, Taufikkilah; Khoirina, Adhian Dini; Alvianto, Dikianur; Rahayu, Lisa Fitri Rahayu; Purba, Nova Solina; Muzdalifah, Nuzlul
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.18932

Abstract

The aim of this article is to review the effects of processing methods, raw materials, and food additives on the quality of petis. The method used in this study is a literature review by collecting and analyzing data from relevant national and international journals. The results indicate that thermal processing, particularly temperature and cooking duration, significantly influence the chemical and sensory quality of petis, including protein content, moisture level, taste, aroma, and texture. The choice of raw materials also affects the final product, with shrimp broth producing the highest protein content. Additionally, food additives such as flour serve as thickeners that impact the sensory properties, especially texture. Wheat flour has been reported to provide the best effect in improving both texture and protein levels in petis. Furthermore, the use of sugars—such as palm sugar and liquid sugars—contributes to the characteristic taste and color of petis through caramelization and Maillard reactions. Product innovation, such as the development of instant or powdered petis, is also being explored to extend shelf life and enhance convenience. A proper combination of processing techniques, raw materials, and food additives is essential for producing high-quality petis.
Comparative effectiveness of acid and water degumming methods in Crude Palm Oil (CPO) pretreatment Sumarna, Denny; Purba, Nova Solina
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26728.87-92

Abstract

Crude Palm Oil (CPO) is the primary raw material in the cooking oil industry; it must be refined to improve its quality and stability. Degumming is a critical pretreatment step in CPO refining, as it removes phospholipids that can affect the oil quality. This study aimed to evaluate the effects of two degumming methods, acid degumming and water degumming, on various quality parameters of CPO, including moisture content, free fatty acids (FFA), tocopherols, beta-carotene, and peroxide levels. The results showed that both degumming methods significantly reduced the FFA content and peroxide number. Acid and water degumming were effective in lowering the FFA content and removing impurities from crude palm oil (CPO). They reduced the FFA level by 79.8-80.7% and by 15.9-17.3% for the peroxide number. Although reductions in α-tocopherol were observed, they remained acceptable and did not affect nutritional value.
Effect of bread improver addition on preference, volume expansion, nutritional value, and total calories of sweet bread substituted with modified cassava flour (mocaf) Yuliani, Yuliani; Purba, Nova Solina; Musdalifah, Nuzlul; Sagita, Yupita Veby; Utarini, Christina Elvina
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26724.60-67

Abstract

Modified cassava flour (mocaf) can be used as an alternative to wheat flour to reduce wheat flour consumption. Previous research has shown that substituting wheat flour with mocaf to produce sweet bread with physical and sensory characteristics similar to those of sweet bread made from 100% wheat flour requires a maximum of 20%. Efforts to increase the mocaf substitution to 40% must be accompanied by product modifications, such as the addition of a bread improver, to ensure that the resulting bread remains soft and palatable. This study aimed to determine the effect of adding a bread improver on the preference, volume expansion, nutritional value, and total calories of sweet bread substituted with 40% mocaf. The study was designed using a non-factorial Completely Randomized Design. The amount of bread improver added was 0 g (control), 0.2, 0.4, 0.6, and 0.8 g. The results of the study showed that the addition of bread improvers had a significant effect (p <0.05) (based on the Duncan Multiple Range Test) on total calories, as well as water, ash, protein, and carbohydrate content, and preference for texture, outer color, and inner color of sweet bread (based on the Dunn post hoc test). There was an increase in water, ash, and protein content and a decrease in carbohydrate and total calorie content with increasing amounts of bread improver added to sweet bread, making it a healthier alternative to bread. Meanwhile, the fat content and bread volume expansion were not affected by the amount of bread improver. The panelists liked the color, aroma, texture, and taste of the sweet bread. The addition of a bread improver of 0.8 g / 100 g produced bread that could match the nutritional value and total calories of sweet bread made from 100% wheat flour (without mocaf substitution).
Co-Authors Alvianto, Dikianur Fahrizal Fahrizal Khoirina, Adhian Dini Khoirina Musdalifah, Nuzlul Muzdalifah, Nuzlul Palupi, Pratiwi Jati Prasetia, Retno Pratama, Muhamad Doddy Purbawati, Purbawati Putri, Vinka Adelina Rahayu, Lisa Fitri Sagita, Yupita Veby Sumarna, Denny Taufikkilah Romadhon Utarini, Christina Elvina Yuliani Yuliani