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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF) Nusantara Science and Technology Proceedings AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Health & Medical Sciences Indonesian Journal of Microbiology Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
anggreini, riski ayu
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Kajian Nutrisi Cookies Beras Hitam (Oryza Sativa L) dan Kedelai Hitam (Glycine Soja L. Merrit) Hartono, Sadrina Adsari Novita; Rosida, Dedin Finatsiyatull; Anggreini, Riski Ayu
Indonesian Journal of Microbiology Vol. 1 No. 4 (2025): January
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijm.v1i4.3382

Abstract

Cookies merupakan jenis biskuit dari adonan lunak, berkadar lemak tinggi, renyah, dan bila dipatahkan penampang potongannya bertekstur kurang padat. Pangan lokal seperti beras hitam dan kedelai hitam dapat diolah menjadi tepung yang kaya antioksidan sebagai substitusi tepung terigu. Tepung beras hitam dan tepung kedelai hitam mengandung antioksidan yang menjadi salah satu cara untuk mencegah risiko penyakit kronis. Tujuan penelitian ini adalah mengetahui pengaruh proporsi tepung beras hitam : tepung kedelai hitam dan penambahan minyak biji bunga matahari terhadap karakteristik cookies dan kemampuan aktivitas antioksidan pada cookies. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) pola faktorial yang terdiri dari 2 faktor dengan 2 ulangan. Faktor I adalah proporsi tepung beras hitam : tepung kedelai hitam yang terdiri dari 3 level, yaitu 65%:35%, 75%:25%, dan 85%:15%. Faktor II adalah penambahan minyak biji bunga matahari yang terdiri dari 3 level yaitu 35%, 45%, dan 55%. Analisis data yang diperoleh menggunakan ANOVA pada taraf 5%. Jika ada perbedaan nyata dilanjutkan dengan Uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menentukan bahwa perlakuan terbaik adalah pada proporsi tepung beras hitam : tepung kedelai hitam (85% : 15%) dengan penambahan minyak biji bunga matahari 55% merupakan cookies perlakuan terbaik dengan nilai kadar air 5,95%; kadar abu 1,02%; kadar lemak 12,41%; kadar protein 13,97%; kadar karbohidrat 57,31%.
Sensory Profiling of Mocaf (Modified Cassava Flour) Cookies with Substitution of Gomphrena globosa L. Powder Using the RATA (Rate-All-That-Apply) Method Widyanti, Erika Deva; Anggreini, Riski Ayu; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.763

Abstract

Gomphrena globosa L. flowers are edible flowers containing betacyanin and bioactive compounds that can contribute to the sensory attributes of food products, such as purple color and floral aroma. This study aimed to describe the sensory profile of mocaf-based cookies with Gomphrena globosa L. flower powder substitution (0%, 5%, 10%, 15%, and 20%) using the Rate-All-That-Apply (RATA) method. The evaluation was conducted by 70 untrained panelists using 22 sensory attributes, which were analyzed through the Kruskal-Wallis test and Principal Component Analysis (PCA). PCA results showed that sample F0 (100% mocaf) was dominant in sweet, caramel, fatty, and yellow color attributes; F1 (5%) in savory, crispy, light, and gritty attributes; F2 and F4 (10% and 20%) in firm, dry, bitter, burnt, throat irritation, and floral aroma attributes; whereas F3 (15%) was associated with floral, languid, ashy, roasted, purple, and brown color attributes
Pengendalian Mutu Mocaf (Modified Cassava Flour) dengan Metode Seven Tools Anggreini, Riski Ayu; Indriana, Devia Patsa
Jurnal Teknologi Pangan Vol 17, No 2 : Desember 2023
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v17i2.3862

Abstract

PT XYZ merupakan perusahaan yang memproduksi mocaf untuk memperkuat ketahanan pangan nasional. Mocaf yang baik memiliki kriteria mutu sesuai SNI 7622-2011, memiliki nilai kadar air maksimal 13%, kehalusan atau ukuran butir 80 mesh, warna putih, serta aroma dan rasa netral. Tujuan dari penelitian ini adalah untuk mengetahui jenis kecacatan dan faktor penyebab kecacatan pada mocaf guna meningkatkan kepuasan konsumen terhadap kualitas produk. Penelitian ini menggunakan sumber data kuantitatif yang berkaitan dengan data lapangan antara lain hasil pengujian kadar air, kehalusan dan pH. Teknik analisis data yang digunakan dalam penelitian ini adalah metode seven tools. Berdasarkan hasil analisis yang telah dilakukan, cacat pada mocaf produksi PT XYZ adalah cacat pada kriteria kadar air, pH dan kehalusan tepung. Faktor-faktor yang mempengaruhi terjadinya penurunan mutu atau cacat pada mocaf adalah karena kelalaian pekerja, perbedaan jenis bahan baku, bahan baku memiliki masa tanam yang tidak tepat, cara pengupasan dengan mesin peeler yang kurang efektif, mesin shifter mengalami kebocoran, dan gudang lembab.
Pengaruh Proses Pengolahan terhadap Senyawa Bioaktif Sorgum dan Potensinya terhadap Kesehatan Anggreini, Riski Ayu; Choiriyah, Nurul Azizah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11980

Abstract

Sorgum sebagai salah satu bahan pangan dari golongan serealia, sangat potensial digunakan sebagai pangan fungsional yang nantinya digunakan untuk pencegahan penyakit kronis. Beberapa penelitian menyampaikan bahwa sorgum memiliki senyawa bioaktif diantaranya adalah senyawa fenolik yang terdiri dari asam fenolik, flavonoid, dan tanin. Kandungan senyawa bioaktif tersebut diduga berpotensi terhadap kesehatan, namun demikian jumlahnya dapat mengalami perubahan akibat proses pengolahan. Review ini bertujuan untuk memberikan informasi terkait manfaat sorgum khususnya pada kandungan senyawa bioaktifnya. Pengaruh proses pengolahan sorgum terhadap kandungan senyawa bioaktif dan potensinya bagi kesehatan. Perendaman, pengukusan, peerebusan, pemanasan kering menggunakan microwave, dan perkecambahan secara signifikan dapat menurunkan senyawa fenolik dan aktivitas antioksidan sorgum. Sementara, proses fermentasi dan iradiasi sinar gama dosis 2,0 kGy mampu meningkatkan kadar senyawa fenolik dan aktivitas antioksidan sorgum. Senyawa fenolik merupakan senyawa berkontontribusi untuk kesehatan tubuh manusia diantaranya untuk mencegah stres oksidatif, antidiabetes, antiobesitas, dan memiliki efek positif terhadap mikrobiota usus.
Optimalisasi Ekstraksi Karotenoid Dengan Menggunakan Berbagai Jenis Pelarut Organik anggreini, riski ayu
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3086

Abstract

Color is one of factors that determine the quality of a food product, however it turns out that not all dyes are safe for consumption. The use of non-food grade synthetic dyes such as textile dyes and leather can be a long-term risk to health. Likuala palm fruit is considered to be a potential source of natural dyes because it has a carotenoids content. However, the type of suitable solvent for obtaining carotenoids extraction is still unknown, so the purpose of this study was to determine the right type of solvent for the extraction of carotenoids color in Licuala palm fruit peel. There are 2 stages in this research, color extraction of Likuala palm fruit and analysis color stability. The analysis carried out was color intensity, total carotenoids (mg/100ml) and yield (%). The results showed that extraction using hexane solvent: acetone with a ratio of 50:50 was able to extract color with intensity, total carotenoid (mg / 100 ml) and the highest yield (%)
Karakteristik Biskuit Tepung Mocaf dan Tepung Kulit Biji Kedelai Kuning (Glycine max) Wardani, Marisa Kusuma; Jariyah, Jariyah; Anggreini, Riski Ayu
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11934

Abstract

Kulit biji kedelai kuning merupakan salah satu limbah yang dihasilkan dari produksi tempe yang belum digunakan secara maksimal, selama ini hanya dimanfaatkan sebagai pakan ternak padahal masih memiliki kandungan zat gizi yang banyak salah satunya adalah serat pangan. Kandungan serat pangan yang tinggi tersebut dapat dimanfaatkan sebagai bahan utama dalam pembuatan biskuit (dengan cara diolah menjadi tepung) bersama dengan tepung mocaf (pengganti tepung terigu) dan bahan pendukung lainnya seperti kuning telur sebagai sumber lemak, stevia dan sukralosa sebagai pemanis rendah kalori. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu perbandingan proporsi tepung mocaf dan tepung kulit biji kedelai kuning (90:10%, 80:20%, 70:30%, 60:40%, 50:50% dan 40:60%) dan faktor kedua yaitu penambahan kuning telur (4%,6% dan 8%). Data yang diperoleh di analisis menggunakan analisis ragam (ANOVA) dengan uji lanjut Duncans Multiple Range Test (DMRT) taraf kepercayaan 5%. Hasil penelitian menunjukkan bahwa biskuit terbaik diperoleh pada perlakuan perbandingan proporsi tepung mocaf : tepung kulit biji kedelai kuning (40:60) dan kuning telur 8% dengan kadar air 6,92%, abu 1,65%, lemak 11,83%, protein 7,46%, karbohidrat 72,15%, memiliki nilai skoring organoleptik warna 3,04 (sedikit coklat), aroma 3,48 (kuat khas kulit biji kedelai kuning), rasa 2,76 (tidak berasa kulit biji kedelai kuning) dan tekstur 2,92 (sedikit renyah). 
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Rahma, Sania Khoiri; Sarofa, Ulya; Anggreini, Riski Ayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.387

Abstract

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Completely Randomize Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6), and factor II is the additional sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1.39%, solubility of 93.13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85.66%, total phenol of 15.43 mgGAE/g.
The Effect of Japanese Papaya Leaf Powder (Cnidoscolus aconitifolius) as a Natural Preservative of Block Fish During Cold Temperature Storage Nazaruddin, Muchammad Vishal; Winarti, Sri; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.406

Abstract

Mackerel (Rastelliger Sp.) is a small pelagic fish commonly consumed as a source of animal protein. Due to its high susceptibility to spoilage, effective storage and the use of natural preservatives are essential to extend its shelf life. Japanese papaya leaf powder, which contains alkaloids, flavonoids, tannins, and saponins, has potential as a natural preservative due to its antimicrobial properties. This study aims to evaluate the optimal combination of Japanese papaya leaf powder concentration and storage duration on the quality of mackerel stored at low temperatures. A completely randomized factorial design was employed, with two factors: the concentration of Japanese papaya leaf powder (0%, 6%, 8%, and 10%) and storage duration (0, 2, 4, and 6 days). Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) at the same significance level. The results indicated that the best treatment combination was 10% Japanese papaya leaf powder and 4 days of storage. This combination yielded a moisture content of 64.51%, a total microbial count of 6.6 cfu/g, a total volatile basic nitrogen (TVBN) level of 23.28 mg/100g, a pH of 5.34, a trimethylamine (TMA) level of 6.15 mg/100g, and a water holding capacity (WHC) of 53.11%. The organoleptic assessment showed that the mackerel maintained acceptable color and aroma, indicating effective preservation.
Effect of Microwave Exposure and Cooling Time on Physicochemical Characteristics of Modified Sorghum Starch (Sorghum bicolor L. Moench) Putri, Ajeng Ananda; Anggreini, Riski Ayu; Rosida
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.v9i2.664

Abstract

Sorghum (Sorghum bicolor L. Moench) is a cereal with high starch content. However, natural (native) starch still has many weaknesses in its characteristics. One way to improve it is to modify the starch to have good characteristics and increase its functional value. Physical modification of starch is often used to enhance the properties of natural (native) starch. The starch modification technique with microwave heating and cooling is one of the physical methods that can improve starch characteristics. This study aimed to determine the effect of microwave exposure time and cooling time on the physicochemical characteristics of modified white sorghum starch. This research used a completely randomized design (CRD) with 2 factors and 3 replications. The first treatment is microwave exposure time (2 minutes, 3 minutes, 4 minutes), and the second is cooling time (12 hours, 24 hours, 36 hours). Treatments with significant effect were further tested with the DMRT (Duncan's Multiple Range Test) 5%. The results showed that the best treatment in the sample was modified sorghum starch treated with microwave exposure time of 4 minutes and cooling time of 12 hours which had physicochemical characteristics of moisture content of 8.27%, ash content of 0.78%, starch content of 69.13%, amylose 32.41%, amylopectin of 36.70%, viscosity of 4.97 mPas, swelling power of 27.59 g/g, solubility of 10.68%. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Physicochemical and Organoleptic Characteristics of Jelly Drink Produced from Lamtoro Gung (Leucaena leucocephala) Seed Juice, Pineapple Juice, and Kappa Carrageenan Salsabila, Vania Tiara; Sarofa, Ulya; Anggreini, Riski Ayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.894

Abstract

In this study, jelly drink was produced using lamtoro gung seed juice as a plant-based protein source, proportioned with pineapple juice to enhance aroma and flavor, and kappa carrageenan as a hydrocolloid to form the gel texture of the jelly drink. This study was an experimental research aimed at determining the effects of the proportions of lamtoro gung juice and pineapple juice, as well as the addition of kappa carrageenan, on the physicochemical and organoleptic characteristics of the jelly drink. The study employed a factorial Completely Randomized Design (CRD) with two factors and two replications. Factor I was the proportion of lamtoro gung juice to pineapple juice (60:40, 50:50, and 40:60), while Factor II was the concentration of kappa carrageenan (0.2%, 0.3%, and 0.4%). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The best treatment was obtained from the proportion of lamtoro gung juice to pineapple juice of 40:60 with the addition of 0.4% carrageenan. This treatment exhibited favorable physicochemical and organoleptic characteristics, including moisture content (77.575%), total solids (22.675%), pH (4.69), total soluble solids (21 °Brix), protein content (0.935%), antioxidant activity (63.12%), vitamin C content (17.89%), syneresis (39.345%), viscosity (630), and hedonic scores for color 3.84 (neutral to slightly liked), aroma 3.36 (neutral to slightly liked), taste 3.84 (neutral to slightly liked), and texture 3.84 (neutral to slightly liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3 – Good Health and Well-BeingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Co-Authors Ajeng Ananda Putri Ajeng Ananda Putri Alifia Rosida Armita Athennia Caezario Budi Kurniawan Choiriyah, Nurul Azizah Cornelia, Maria Dedin Finatsiyatull Rosida Diana Aqidatun Nisa Dwi Mulyani Fatmala Nida'ul Khasanah Feni Kusumaning Arum Firsty Ainun Zalzabila Ansori Hartono, Sadrina Adsari Novita Indriana, Devia Patsa Jariyah Laksmi Diana Liveranny, Kartika Zenithia Luqman Agung Wicaksono Mardani Rizkia Pramudita Muchammad Vishal Nazaruddin Mufida Naima Rohmah Muhammad, Wardah Nabila Nazaruddin, Muchammad Vishal Noni Rahmadhini Nurul Azizah Choiriyah Pitaloka, Aura Fatimah Dyah Putra, Andre Yusuf Trisna Putri, Ajeng Ananda Rahma, Sania Khoiri Ratna Yulistiani Rezza Natori Rosida Rosida Rosida Safrina Salsabila Salsabila, Vania Tiara Sania Khoiri Rahma Sania Khoiri Rahma Sri Alam Syah Lihan Candra Asi Sri Winarti Sri Winarti Tria Puspa Sari Trianna, Nurul Widji Ulya Sarofa Ulya Sarofa Vania Tiara Salsabila Wardani, Marisa Kusuma Widhy Rahmat Nazaryan Widyanti, Erika Deva Zahrotul Chumairo Zelvia Dian Anggreini Zetta Rasullia Kamandang