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Pemanfaat Labu Siam (Sechium Edule) dalam Pembuatan Selai sebagai Alternatif Produk Olahan Lokal Salmaa Lutfi Azhari; Alip Suroto; Salam Setiyawan
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.632

Local food such as chayote (Sechium edule) has great potential as a healthy and environmentally friendly product that can support food security and improve the economic value of local communities. The innovation of processing chayote, particularly into jam, not only helps reduce agricultural waste but also opens up promising new market opportunities. This study applied an experimental design to produce chayote jam with variations in the use of granulated sugar, glucose, and the addition of mint leaves to enhance flavor. The production stages included grating fresh chayote, cooking until the water content was reduced, adding sugar and pectin to achieve a thick and stable texture, and finally packaging the product in sterilized glass jars. An organoleptic test was conducted with 32 panelists to evaluate the color, aroma, taste, texture, and overall acceptability of the product. The results indicated that jam dominated by granulated sugar (Sample A) gained the highest level of preference, with an overall acceptance of 81%. In contrast, jam made with full glucose substitution (Sample C) received the lowest score of 66%. Generally, chayote jam had a natural green color, distinctive aroma, and thick texture that were well accepted by consumers. The main factors determining jam quality were cooking techniques, the balance of thickening agents, and the proper combination of ingredients. Therefore, chayote jam has the potential to become an innovative, healthy, and value-added local food product. Support in the form of training, technology application, and promotional strategies is essential to strengthen its competitiveness, improve farmers’ welfare, and enhance food diversification based on Indonesia’s local resources.

PEMANFAATAN TEPUNG SORGUM DAN TEPUNG BEBAS GLUTEN DALAM PEMBUATAN MORINGA COOKIES TANPA GULA RAFINASI Cynzka Mulia; Darmaesti; Salam Setiyawan
Jurnal Kuliner Vol. 6 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v6i1.104157

Kemajuan teknologi pangan telah mendorong pengembangan produk inovatif yang tidak hanya mempertahankan cita rasa, tetapi memperhatikan aspek kesehatan. Salah satu permasalahan yang dihadapi masyarakat modern adalah tingginya konsumsi gluten dan gula rafinasi, yang dapat memicu intoleransi gluten, diabetes dan obesitas. Penelitian ini bertujuan menghasilkan moringa cookies berbasis tepung sorgum dan tepung bebas gluten, diperkaya bubuk daun kelor sebagai camilan sehat. Menggunakan erythritol sebagai pemanis pengganti gula rafinasi. Penelitian dilakukan dengan tiga formulasi. Seluruh formulasi menggunakan konsentrasi bubuk daun kelor yang sama. Uji organoleptik dilakukan oleh panelis terlatih untuk menilai aroma, rasa, warna, tekstur, dan tingkat kesukaan. Hasil pengujian menunjukkan bahwa sampel 1 memiliki warna pucat yang kurang menarik, tekstur agak rapuh, dan aftertaste pahit. Sampel 2 memperoleh tingkat penerimaan tertinggi pada hampir seluruh parameter, dengan warna menarik, tekstur lembut, rasa seimbang, dan aftertaste minimal dengan komposisi 120 gram tepung sorgum dan 120 gram tepung bebas gluten. Sementara itu, Sampel 3 memiliki rona warna gelap, rasa daun kelor yang cukup dominan, aftertaste pahit , serta tekstur sangat rapuh, bahkan paling rapuh di antara semua sampel

Inovasi Pemanfaatan Kurma sebagai Bahan Dasar Gummy Tanpa Tambahan Gula Ghasha Allahi Salam; Made Prasta Yostitia; Salam Setiyawan
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1220

The development of dates that have high nutritional value and have the potential to be developed as a substitute for granulated sugar in the manufacture of gummy. This study examines the use of Ajwa dates and Sukari Madinah dates as a source of natural sweetness in making gummy without added sugar. A quantitative experimental approach was used, with identical formulations in both treatments, namely 100 grams of date meat, 200 mL of water, 3 tablespoons of gelatin, and 1 tablespoon of lemon water, so that only the type of dates distinguished. The assessment was carried out through a hedonic test of 30 panelists on color, aroma, taste, and texture attributes, then analyzed with paired samples t-test. The results showed that gummies made from Ajwa dates obtained a higher acceptance score than Sukari Medina dates, with significant differences in aroma, taste, texture, and overall acceptance (p < 0.05), while the color did not differ significantly. This finding strengthens the potential of dates as a low-sugar functional food, as well as providing a reference for culinary business actors in developing healthy snacks based on natural ingredients.

Formulasi Snack Bar dengan Penambahan Ampas Kopi dan Uji Tingkat Penerimaan Konsumen Agustinus Patrick BL de Rozari; Jasanta Peranginangin; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6777

This study aims to formulate snack bars based on Arabica coffee grounds substitution (0%, 10%, 20%, and 30%), analyze their organoleptic characteristics, and examine their economic feasibility. The research method used a quantitative experiment through a hedonic test with a 1–10 scale, involving 103 untrained panelists, then analyzed using one-way ANOVA and food costing analysis. The analysis results showed that variation in coffee grounds substitution had a significant effect (p = 0.000) on all organoleptic parameters. Formulation P2 (20% coffee grounds substitution) was selected as the best treatment with the highest mean scores: color 8.73, aroma 8.96, taste 8.96, texture 8.90, and overall acceptance 9.04 (Highly Liked). Based on the financial analysis, product P2 has a Cost of Goods Manufactured (COGM) of Rp6,570.37/pcs and a selling price of Rp12,000.00/pcs, resulting in a profit margin of 45.25%. In conclusion, 20% coffee grounds substitution produces a functional snack bar with optimal organoleptic quality and business feasibility.

Pemanfaatan Tepung Tulang Ikan Tuna dengan Penambahan Kacang Tolo Sebagai Sumber Kalsium pada Pembuatan Snackbar Dio Rendra Mahesa; Darmaesti Darmaesti; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6806

This study aimed to determine the production process for tuna bone flour, assess panelist preference levels for Snack Bars containing black-eyed peas, and identify the most preferred formulation. An experimental method was employed using three formulations: Sample A (70% tuna bone flour : 30% black-eyed peas), Sample B (60% : 40%), and Sample C (50% : 50%). A 1-to-7 hedonic scale was used for evaluation by 30 panelists based on color, aroma, taste, texture, and overall impression. The results indicated that the tuna bone flour production process involved washing, boiling, drying, grinding, and sieving stages. Sensory test results showed that Sample A achieved the highest average scores across all attributes: color (6.00), aroma (5.33), taste (6.07), texture (5.83), and overall impression (6.00). Frequency evaluation also indicated that Sample A was the most preferred by panelists, with an overall positive acceptance rate of 76.67%. Therefore, Sample A represents the optimal formulation and holds potential for development as a Snack Bar utilizing tuna bone waste and local ingredients, offering a practical, nutritious, and value-added food alternative.

Formulasi dan Daya Terima Sereal Berbasis Tepung Gaplek dan Pisang sebagai Pangan Alternatif Adhelia Atarin Hananto Putri; Made Prasta Yostitia; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6824

This study was motivated by the potential of cassava as a local food resource that can be processed into gaplek flour for the development of alternative food products. However, the use of gaplek flour in food products still requires careful consideration of its physical and sensory characteristics, particularly the distinctive cassava aroma and product texture, which may affect consumer acceptance. This study aimed to determine the effect of different formulations of gaplek flour and banana on consumer acceptability and to identify the best cereal formulation. A quantitative approach was employed using two treatment formulations involving 30 untrained panelists. Data were collected through a hedonic test evaluating the attributes of color, aroma, taste, and texture. The data were analyzed using the Paired Sample t-Test. The results showed that formulation B obtained higher mean scores than formulation A for all sensory attributes evaluated. Statistical analysis indicated p-values of less than 0.05 for all attributes, demonstrating significant differences between the two formulations. Formulation B, which contained a higher proportion of banana, was identified as the best formulation and has the potential to be developed as a local resource-based alternative food product to support food diversification.

Pengembangan Snack Bar Berbasis Puree Ubi Jalar Ungu dan Kacang Almond sebagai Camilan Fungsional Penyandang Diabetes Yustisio Kurnia Pratama; Sugiman Sugiman; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 2 (2026): Juni: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i2.6853

Type 2 diabetes mellitus is a chronic disease requiring management through dietary regulation and appropriate food choices. Purple sweet potatoes and almonds contain fiber, bioactive compounds, protein, and unsaturated fats that can be utilized in food product development. This study aimed to develop a snack bar made from purple sweet potato puree and almonds and to evaluate consumer acceptance of the resulting product. A quantitative approach with a simple experimental design was employed, involving three formulations: F1 (70% purple sweet potato puree and 30% almonds), F2 (50% purple sweet potato puree and 50% almonds), and F3 (30% purple sweet potato puree and 70% almonds). Organoleptic testing was conducted with 30 untrained panelists using a five-point hedonic scale covering color, aroma, taste, texture, and overall acceptance. The results showed that F2 achieved the highest average scores for color (4.17), taste (4.37), texture (4.33), and overall acceptance (4.40). Meanwhile, F1 received the highest average score for aroma (4.27), whereas F2 scored 4.23. Overall organoleptic assessment results indicated that F2 was the best formulation, as it garnered the highest level of acceptance compared to F1 and F3. The research findings suggest that the snack bar made from purple sweet potato puree and almonds has the potential to serve as an alternative snack option. However, this study did not conduct analyses of nutritional composition or glycemic index, nor did it test blood glucose responses; therefore, further research is required to determine the physiological benefits of the product for individuals with type 2 diabetes mellitus.

Inovasi Produk Savory Snack Nori Berbasis Daun Katuk (Sauropus androgynus) Monika Destiavani; Afrilia Elizabet Sagala; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 2 (2026): Juni: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i2.6863

The high consumption of savory snacks in Indonesia is not yet balanced by the availability of snack products containing functional nutrients. This study utilized katuk leaves (Sauropus androgynus) as an alternative ingredient for producing an analog nori product. The study aimed to determine the optimal formulation and analyze product quality through organoleptic testing and consumer acceptance. An experimental method with a mixed-method approach was employed using three variations of katuk leaf concentration: Sample A (25%), Sample B (50%), and Sample C (75%). Data were collected through a descriptive test involving 6 trained panelists to evaluate product characteristics and a hedonic test involving 30 untrained panelists to measure preferences based on color, aroma, texture, and taste. The results showed that Sample B, with a 50% concentration or 100 grams of katuk leaves, was the optimal formulation. This sample produced an attractive green color, pleasant aroma without a grassy odor, and consistently crispy texture. The hedonic test showed the highest scores for color (4.2), aroma (4.1), texture (4.4), and taste (4.3). Overall, katuk leaf-based nori has potential as a healthy and economical snack alternative for the culinary industry. Shelf-life testing is recommended to ensure product stability before marketing.

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