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All Journal Pro Food Journal of Food and Agricultural Technology
Siti Tamaroh Cahyono Murti
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Chemistry

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Pengaruh Cara Pengeringan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Seduhan Bubuk Bunga Telang Kering Aflah Athallah Majid Majid; Siti Tamaroh Cahyono Murti; Dwiyati Pujimulyani
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4960

Abstract

Butterfly pea flowers have potential as an herbal plant with benefits for the body. Butterfly pea flower tea is purple in color due to anthocyanin pigments, which have high antioxidant activity. Butterfly pea flowers are perishable, so drying can be used to extend their shelf life. In this study, drying was carried out using two methods, namely a cabinet dryer and sunlight. The dried blue pea flowers were then brewed with water at various pH levels to determine panelist preferences and antioxidant properties, with the addition of lime juice at varying pH levels. In this study, butterfly pea flowers were dried in a cabinet dryer for 9 hours and in the sun for 8 hours. The dried butterfly pea flowers were then brewed with water at pH 3, pH 5, and pH 7. The results showed that the brew from sun-dried flowers was preferred by the panelists. The brew with water at pH 3 was preferred over the other treatments. The brew had the following criteria: L*, a*, and b* values of 31.99, 13.94, and -2.87, respectively; moisture content of 5.53%; antioxidant activity of 33.12% (RSA); and total phenol content of 182.65 mg EAG/g.
Karakteristik Fisik, Kimia, dan Struktur Mikro Cookies Terigu-Mocaf dengan Penambahan Bubuk Teh Hitam Muhammar Akbar Danardi; Siti Tamaroh Cahyono Murti; Yuli Perwita Sari
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.539

Abstract

Cookies umumnya terbuat dari tepung terigu, namun juga dapat dibuat menggunakan bahan alternatif seperti tepung umbi-umbian, kacang-kacangan, atau buah-buahan. Salah satu alternatif tepung terigu yang menjanjikan adalah mocaf. Bubuk teh hitam kaya akan antioksidan sehingga berpotensi sebagai bahan pembuatan cookies bernutrisi. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan bubuk teh hitam dengan kualitas berbeda—Broken Orange Pekoe (BOP), Broken Orange Pekoe Fanning (BOPF), dan Pekoe Fanning (PF)—pada konsentrasi 2%, 4%, dan 6% terhadap sifat fisik, kimia, aktivitas antioksidan, serta mikrostruktur cookies terigu–mocaf. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap. Cookies diuji kekerasan, tingkat pengembangan, warna (nilai L*, a*, b*), aktivitas antioksidan, serta mikrostrukturnya. Hasil penelitian menunjukkan bahwa kekerasan meningkat seiring dengan penambahan konsentrasi bubuk teh hitam semua kualitas, dengan nilai tertinggi dicapai oleh BOP 6% sebesar 3.871,83 g. Peningkatan konsentrasi teh menurunkan daya kembang cookies pada semua kualitas teh. Penambahan bubuk teh hitam menurunkan nilai L*, a*, b*, sehingga produk menjadi lebih gelap, kurang merah, dan kurang kuning. Cookies terigu-mocaf dengan penambahan 4% PF menghasilkan cookies dengan mikrostruktur kompak dan aktivitas antioksidan tinggi sebesar 28,45% RSA. Dengan demikian, cookies terigu-mocaf dengan penambahan bubuk teh hitam memengaruhi karakteristik fisik dan kimianya serta meningkatkan nilai gizi, sehingga menjadikannya cookies fungsional.
Pengaruh Cara Pengeringan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Seduhan Bubuk Bunga Telang Kering Aflah Athallah Majid Majid; Siti Tamaroh Cahyono Murti; Dwiyati Pujimulyani
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4960

Abstract

Butterfly pea flowers have potential as an herbal plant with benefits for the body. Butterfly pea flower tea is purple in color due to anthocyanin pigments, which have high antioxidant activity. Butterfly pea flowers are perishable, so drying can be used to extend their shelf life. In this study, drying was carried out using two methods, namely a cabinet dryer and sunlight. The dried blue pea flowers were then brewed with water at various pH levels to determine panelist preferences and antioxidant properties, with the addition of lime juice at varying pH levels. In this study, butterfly pea flowers were dried in a cabinet dryer for 9 hours and in the sun for 8 hours. The dried butterfly pea flowers were then brewed with water at pH 3, pH 5, and pH 7. The results showed that the brew from sun-dried flowers was preferred by the panelists. The brew with water at pH 3 was preferred over the other treatments. The brew had the following criteria: L*, a*, and b* values of 31.99, 13.94, and -2.87, respectively; moisture content of 5.53%; antioxidant activity of 33.12% (RSA); and total phenol content of 182.65 mg EAG/g.
Karakteristik Fisik, Kimia dan Tingkat Kesukaan Keripik yang Disubtitusi Dengan Tepung dan Bubur Daun Katuk (Sauropus Androgynus) Hayria; Siti Tamaroh Cahyono Murti
Journal of Food and Agricultural Technology Vol. 3 No. 2 (2026): April (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/zsk51w64

Abstract

One of the plants that is quite famous is katuk leaves. Katuk leaf plants by the community are only used as vegetable food and food coloring. Therefore, the effort that can be done is through a processing process, namely making katuk leaves into flour and katuk leaf pulp so that they are easily mixed in other ingredients and then processed into products in the form of chips. The purpose of this study was to determine and determine the effect of adding katuk leaf flour and katuk leaf pulp on physical and chemical properties and the level of preference for katuk leaf chips. This research was conducted by making chips made from wheat flour substituted with flour and katuk leaf pulp using a Completely Randomized Design (CRD) with research factors substitution of 20%, 25% and 30% of katuk leaf flour and pulp with physical analysis of color and texture, Chemical analysis of selected treatment included total phenolic content, water, ash, fat, protein, and carbohydrate as well as preference test. The data were tested using SPSS and if they were significantly different, the Duncan's Multiple Range Test continued with a significant level of 0.05. The results showed that 20% katuk leaf flour substitution chips and 25% katuk leaf pulp were the treatments chosen by the panelists. The physical characteristics tested include L, a*, b* and texture. Chemical characteristics include analysis of total phenolic content, which is 242.6 mg GAE/g and 66.3 mg GAE/g, water content is 5.25 %w/w and 5.85 %w/w, ash content is 1.47 %w/w. and 1.30 %w/w, fat content of 2.46 %w/w and 8.08%w/w, protein content of 8.77 %w/w and 8.10%w/w, carbohydrate content of 80.24 %w/w and 76.62 %w/w and favored by the panelists.
Pengaruh Subtitusi Tepung Uwi Ungu-Kacang Tanah dan Penambahan Cmc (Carboxymethyl Cellulose) terhadap Karakteristik Makaroni Siti Tamaroh Cahyono Murti; Marni Marni; Wisnu Adi Yulianto
Journal of Food and Agricultural Technology Vol. 1 No. 1 (2023)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i1.3378

Abstract

Pembuatan makaroni dengan bahan tepung baku uwi ungu, kacang tanah dan pembahan CMC merupakan pemanfaatan bahan pangan lokal. Tujuan penelitian ini adalah untuk mengetahui perbandingan tepung uwi ungu, kacang tanah dan penambahan CMC terhadap sifat fisik, kimia dan tingkat kesukaan makaroni yang memenuhi syarat dan disukai panelis. Pada penelitian ini membuat makaroni dengan perbandingan penambahan  tepung terigu, tepung uwi ungu dan tepung kacang tanah (100% : 0% : 0%) ; (85% : 10% : 5%) ; (70% : 20% : 10%) ; (55% : 30% : 15%) dan penambahan CMC ( 0,5%,  0,75% dan 1%). Analisa yang dilakukan pada penelitian uji fisik pada makaroni terdiri atas warna dan tekstur. Uji kimia terdiri atas kadar air, kadar abu, kadar protein, aktivitas antioksidan, fenol dan antosianin, serta tingkat kesukaan makaroni. Hasil penelitian menunjukkan bahwa perbandingan  penambahan  tepung terigu : tepung uwi ungu : tepung kacang tanah dan penambahan CMC terhadap makaroni berpengaruh nyata terhadap uji warna, tekstur, aktivitas antioksidan, serta  tingkat kesukaan makaroni. Makaroni dengan perlakuan terbaik yang paling disukai panelis dan memiliki aktivitas antioksidan tinggi yaitu pada perlakuan dengan perbandingan tepung terigu 55: tepung uwi ungu 30: tepung kacang tanah 15 dan penambahan CMC 0,75% memiliki kandungan kadar air  6,85%, kadar abu 3,19%, kadar protein 17,74%, aktivitas antioksidan 64,10 %RSA,  fenol 52,54 mg EAG/100 g dan antosianin 45,06 mg/100 g.
Substitusi Tepung Beras-Pati Garut dan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Karakteristik Cendol: Substitution of Arrowroot Rice-Starch Flour and Addition of Telang Flower Extract (Clitoria ternatea) to the Characteristics of Cendol Dhiah Rani Amalianti; Siti Tamaroh Cahyono Murti; Bayu Kanetro
Journal of Food and Agricultural Technology Vol. 1 No. 2 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i2.3829

Abstract

Cendol merupakan makanan khas Indonesia yang pada umumnya berbahan baku dari tepung beras. Pati garut mempunyai karakteristik yang menyerupai tepung tapioka dan berantioksidan. Bunga telang mengandung komponen antosianin yang bersifat antioksidan. Penelitian ini bertujuan untuk menghasilkan cendol tepung beras-pati garut dengan penambahan bunga telang yang disukai panelis dan memiliki antioksidan. Pada penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu tepung beras:pati garut (80:20, 70:30, dan 60:40) dan penambahan ekstrak bunga telang (5,10 dan 15 ml). Cendol yang dihasilkan diuji kemudia dianalisis fisik dan kimia. Data yang diperoleh dilakukan uji statistic One Way Anova dan jika terdapat beda nyata dilakukan uji DNMRT pada tingkat kepercayaan 95%. Penelitian ini menunjukkan bahwa substitusi tepung beras-pati garut berpengaruh nyata terhadap. Hasil penelitian terbaik adalah cendol dengan substitusi tepung beras-tepung garut 60:40 dan penambahan ekstrak bunga telang 15%, dengan aktivitas antioksidan 10,06% RSA, kadar fenol total 20,63 mg EAG/g bk, warna L* 30,03, a* 4,64 dan b* -11,64, kesukaan terhadap warna (3,96), aroma (4,00), tekstur (3,84), rasa (3,76) dan keseluruhan 3,96.
Co-Authors Aflah Athallah Majid Majid Bayu Kanetro Dhiah Rani Amalianti Dwiyati Pujimulyani Hayria Marni Marni Muhammar Akbar Danardi Wisnu Adi Yulianto Yuli Perwita Sari