Article Per Year (5 Year)
p-Index From 2021 - 2026
0.882
P-Index
This Author published in this journals
All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Composite
Bambang Sigit Sucahyo
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Veterinary Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Perbandingan jus kundur (Benincasa hispida) dan penggunaan gelatin terhadap mutu kimia dan organoleptik (jelly drink) Farrell Ricardo Tirtasatya; Bambang Sigit Sucahyo; Yuyun Yuniati
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.847

Abstract

Kundur (Benincasa hispida) juice has health benefits and rich nutritional and medicinal properties, making it a potential ingredient for high-quality jelly drinks. This study aims to determine the optimal formulation of kundur juice and gelatin using a completely randomized design (CRD) with four treatments: P1 (80% kundur juice, 0.5% gelatin), P2 (80%, 0.7%), P3 (100%, 0.5%), and P4 (100%, 0.7%), and three repetitions. Parameters observed included vitamin C content, crude fiber, viscosity, and organoleptic attributes (taste, texture, color). The results showed that the best formulation was P1, with the highest acceptance of taste (3.7067), texture (3.5733), and color (3.6400), although the levels of vitamin C (4.64) and crude fiber (2.48) were lower than P4. Formulation P1 was considered the most suitable.
THE EFFECT OF TEMPE FLOUR SUBSTITUTION AND THE ADDITION OF COFFEE GROUNDS ON PROTEIN, FIBER, CARBOHYDRATE CONTENT, AND ORGANOLEPTIC QUALITY OF DAHLIA COOKIES Elizabeth Angela Sitijo; Bambang Sigit Sucahyo; Yuyun Yuniati; Rachma Nur Devianti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Dahlia cookies are a food product generally made using wheat flour as the main ingredient and sugar as a flavor enhancer. Tempeh flour can be used as a substitute for wheat flour because it has a higher protein content, as well as containing essential amino acids and dietary fiber. Coffee grounds are coffee processing waste that still contains bioactive compounds and fiber so it has the potential to be used as an additional ingredient that can contribute to aroma and sensory characteristics. This study aims to determine the effect of tempeh flour substitution and the addition of coffee grounds on the protein, fiber, carbohydrate content, and organoleptic quality of dahlia cookies. This study used an experimental method with a factorial Completely Randomized Design (CRD), consisting of two factors: tempeh flour substitution (30%, 70%, 30%, 70%) and the addition of coffee grounds (6%, 6%, 12%, 12%). The parameters tested included protein content, fiber content, carbohydrate content, and organoleptic tests (color, aroma, taste, and texture). The data from the proximate content analysis were analyzed using ANOVA, while the organoleptic data were analyzed using the Kruskal-Wallis test.
FORMULATION OF BROWNIES COOKIES WITH THE ADDITION OF TEMPE FLOUR AND COFFEE GROUNDS AS FOOD PROCESSING Miguel Nathaniel Tirukan; Bambang Sigit Sucahyo; Kejora Handarini; Rachma Nur Devianti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Brownie cookies are generally made using wheat flour as the main ingredient. Substituting wheat flour with tempeh flour has the potential to increase the nutritional value of the product because tempeh flour has a higher content of protein, essential amino acids, and dietary fiber. Coffee grounds are coffee processing waste that still contain bioactive compounds and fiber so they have the potential to be used as an additive that can affect aroma and sensory characteristics. This study aims to determine the effect of tempeh flour substitution and the addition of coffee grounds on the protein, fiber, carbohydrate content, and organoleptic quality of brownie cookies. The study used an experimental method with a factorial Completely Randomized Design (CRD), consisting of two factors: tempeh flour substitution (30%, 70%, 30%, 70%) and the addition of coffee grounds (6%, 6%, 9%, 9%). The parameters tested included protein content, fiber content, carbohydrate content, and organoleptic tests (color, aroma, taste, and texture). Proximate data were analyzed using ANOVA, while organoleptic data were analyzed using the Kruskal-Wallis test.
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GLUTEN-FREE WHITE BREAD WITH VARIATIONS IN THE PROPORTIONS OF MOCAF FLOUR AND MUNG BEAN FLOUR Alfia Nur Rofida; Kejora Handarini; Bambang Sigit Sucahyo; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18811736

Abstract

Bread is a processed food product that is widely consumed as a substitute for rice or as a snack because of its popular taste in Indonesia. MOCAF (Modified Cassava Flour) is fermented cassava flour that has a smooth texture, white color, neutral aroma, and is gluten-free, while mung bean flour is a source of high vegetable protein (±22.9%) and is rich in vitamins and minerals so it has the potential to increase the nutritional value of processed food products. This study aims to determine the effect of the proportion of MOCAF flour and mung bean flour and to determine the best treatment on the physicochemical and organoleptic properties of gluten-free white bread. The study was conducted using a laboratory experimental method with a one-factor Completely Randomized Design (CRD) consisting of four treatments, namely P1 (100%:0%), P2 (85%:15%), P3 (80%:20%), and P4 (75%:25%), each with three replications. The parameters analyzed included swelling power as a physical property, water content , crude fiber, and protein as chemical properties, and color, taste, aroma, and texture as organoleptic properties. The results showed that treatment P2 produced the best characteristics with a protein content of 13.306%, fiber 2.436%, water content 37.546%, swelling power 1.726%, and an average organoleptic value of 3.2 (neutral). These results indicate that MOCAF flour and mung bean flour have the potential as alternative raw materials for gluten-free white bread based on local food.
THE EFFECT OF THE PROPORTION OF SORGUM FLOUR (Sorghum bicolor) AND JACKFRUIT SEED FLOUR (Artocarpus heterophyllus) ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CRISPY GLUTEN FREE BROWNIES Angelie Lavionda; Bambang Sigit Sucahyo; Retnani Rahmiati; Yuda Agustian
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Crispy brownies are a popular bakery product innovation due to their crispy texture and distinctive taste. With the increasing interest in gluten-free foods, the use of local non-wheat raw materials such as sorghum flour (Sorghum bicolor) and jackfruit seed flour (Artocarpus heterophyllus) is important to develop as an alternative to wheat flour. Both ingredients have the potential to support the physicochemical and organoleptic quality of the product. This study aims to examine the effect of variations in the proportion of the two flours and determine the optimal formulation of gluten-free crispy brownies . The study used an experimental method with a completely randomized design (CRD) with one factor , namely the difference in the concentration of the combination of sorghum flour and jackfruit seed flour. The treatment consisted of 5 levels, namely P1 (90 %: 10%), P2 (80%: 20%), P3 (70%: 30%), P4 (60%: 40%), and P5 (50%: 50%), each treatment was repeated 3 times. The parameters tested included water content, protein content, breaking strength test, and organoleptic tests (color, aroma, taste , texture). Data were analyzed using parametric statistics through Analysis of Variance (ANOVA) with the help of SPSS 24 software. If there were significant differences between treatments, the analysis was continued using the Tuckey test . Organoleptic data with the hedonic test method based on the panelists' level of preference were tested with Kruskal Wallis. The results showed that variations in the proportion of the two flours did not have a significant effect ($p>0.05$) on all parameters tested, including water content, protein content, breaking strength, and organoleptic attributes (color, aroma, taste, and texture). All treatments had organoleptic characteristics in the "Neutral" category with an average score ranging from 3.44 to 3.98. Based on the effectiveness test, treatment P1 (90% sorghum flour: 10% jackfruit seed flour) was determined as the best formulation with the highest Yield Value (NH) of 0.738, which had a water content of 2.41%, a protein content of 7.38%, a breaking strength of 441.73 gf, and organoleptic scores of color 3.86, taste 3.84, aroma 3.78, and texture 3.98.
Co-Authors Alfia Nur Rofida Angelie Lavionda Dewi Mariyanah Elizabeth Angela Sitijo Farrell Ricardo Tirtasatya Kejora Handarini Miguel Nathaniel Tirukan Rachma Nur Devianti Retnani Rahmiati Yuda Agustian Yuyun Yuniati