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All Journal Jurnal Agritechno FoodTech: Jurnal Teknologi Pangan
MAULANA, HAMZAH AKRAM
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Engineering Environmental Science Immunology & microbiology

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Inovasi Formulasi Food Pairing Serbat Sparkling Minuman Tradisional Pendamping Sandwich Generasi Z Sebagai Moodbooster Fungsional MAULANA, HAMZAH AKRAM; Davin Goneril; Auliadini Febrianti; Vonny Fabiola; Fhebyta Solafidae M; Angelica Virginia; Yohana. S. Kusuma Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Sparkling serbat is an innovative traditional beverage derived from the serbat water of the Pontianak Malay tribe, enhanced with carbonation (soda) to increase its appeal as a cultural revitalization effort. This study utilized a Randomized Complete Block Design (RCBD) with one factor, namely the serbat-to-soda ratio (F), comprising 4 treatment levels (f0 = serbat:soda = 0:1, w/w; f1 = serbat:soda = 1:1, w/w; f2 = serbat:soda = 1:2, w/w; f3 = serbat:soda = 1:3, w/w; f4 = serbat:soda = 1:4, w/w), with five replications. The study aimed to identify the best ratio of soda to sparkling serbat suitable as an accompaniment to sandwiches, the favorite food of Generation Z. The research incorporated various spices, along with sodium bicarbonate and citric acid at varying concentrations, tested against several parameters (antioxidant activity, total flavonoid content, total acidity, total dissolved solids, pH, and color). The results showed that formulation F1, with sodium bicarbonate at 0.102 grams and citric acid at 0.123 grams, exhibited the highest antioxidant activity and total acidity, measuring 32.96% and 8.96%, respectively. The highest total flavonoid content was observed in formulation F4, with a value of 173.74%. The addition of sodium bicarbonate and the reduction of citric acid affected the antioxidant activity and total flavonoid content in the sparkling serbat. Consumer acceptance indicated that sample F3 was the best treatment in terms of antioxidant content and consumer preference.Keywords: Serbat, Pontianak, Sparkling, Soda
Formulation of Dairy-Free Imitation Cream Cheese with Fat Substitute Cocoa Butter Substitute (CBS) Fikri, Ilham; Priyono, Suko; Saputri, Nur Endah; Maulana, Hamzah Akram
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.100978

Abstract

Cream cheese is often used as a salad dressing, spread on bread, sauce, and beverage topping. This study aims to find out the appropriate ratio of soy milk curd with CBS for the best physicochemical and sensory dairy-free imitation cream cheese (DFICC). The design of this study used a Group Randomized Design (GRD) with 1 factor, i.e., soy milk curd: CBS ratio mass, consisting of 5 treatment levels. Each treatment was subjected to group replication for a total of 5 replicates, thus obtaining 25 experimental units. The data of observation results obtained will be statistically analyzed by using Analysis of Variance (ANOVA). If the treatment has a real influence, then followed by the Honest Real Difference (HD) test at the 5% level. Sensory analysis will be performed using a scoring descriptive test (Scoring Test), and the data obtained will be analyzed using the Kruskal-Wallis method. Determination of the best treatment using effectiveness index testing. The best chemical and sensory characteristics of dairy free imitation cream cheese were obtained in the formulation of 75g of soy milk curd: 25g of CBS which has a treatment value (NP) of 0.69 with water content of 46.23%, protein content of 4.73%, fat content of 36.46%, pH of 4.17, sensory value, color, sensory value, color 3.00, aroma sensory value 2.83, taste sensory value 2.83, smear power sensory value 3.17 and overall sensory value 3.10.
Co-Authors Angelica Virginia Auliadini Febrianti Davin Goneril Fhebyta Solafidae M Fikri, Ilham Saputri, Nur Endah Suko Priyono Vonny Fabiola Yohana. S. Kusuma Dewi