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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Ilmiah Pangan Halal
Khoirina, Adhian Dini Khoirina
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering Other

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Effect of Sesame Flour Type and Percentation on the Physicochemical and Organoleptic Properties of Combro Chips Khoirina, Adhian Dini Khoirina; Susanto, Wahono Hadi
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.v9i2.725

Abstract

This research aimed to evaluate the application of the three types of sesame flour (white sesame flour, black sesame flour, and mixed sesame flour) and the addition of sesame flour at three different percentages (5%, 10% and 15%) on physicochemical and organoleptic characteristics of combro chips. Sesame flour has a potential functional seasoning alternative that could enhance nutritional value and consumer acceptability of traditional cassava-based snacks. This study uses a Completely Randomized Design (CRD) factorial with 2 factors. All quantitative data were analyzed using ANOVA (Analysis of Variance) with statistical software (?=5%). The study found that the type of sesame flour had no significant effect on the physical and chemical properties of combro chips, while increasing its percentage significantly influenced all attributes except moisture. Higher flour levels raised protein, fat, ash, and breaking force, indicating a firmer texture. Chips with 5% white sesame flour were most preferred for taste, texture, and color, whereas those with black and mixed sesame flour were less favored. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
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.
Co-Authors Alvianto, Dikianur Muzdalifah, Nuzlul Purba, Nova Solina Rahayu, Lisa Fitri Taufikkilah Romadhon Wahono Hadi Susanto