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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Global Sustainable Agriculture Journal of Global Sustainable Agriculture
Ayu Dian Pratiwi Permatahati
Program Studi Agroindustri, Politeknik Negeri Ketapang, Kalimantan Barat, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science

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Changes in Reducing Sugar, Fat, Protein, and Sensory Characteristics of Chocolate Bar From The Addition of Clean Fermented Jackfruit Seed Flour Dian Fitriarni; Irfan Cholid; Ayu Dian Pratiwi Permatahati; Fitriani; Nenengsih Verawati
Journal of Global Sustainable Agriculture Vol 5, No 3 (December 2025)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v5i3.1482

Abstract

This study aims to develop chocolate products with low sugar content by adding jackfruit seed flour. The main ingredients are cocoa powder and jackfruit seed flour. The stages of the study include the stages of making chocolate, adding jackfruit seed flour with concentrations of 5%, 15%, 25% and control. Product analysis includes analysis of water content, ash content, fat content, protein content, reducing sugar content, and product hedonic test. The results of the analysis showed the range of values ​​for each parameter of water content 1,06-2,02%, ash content 1,87-4,48 %, fat content 5,8%-2,02 protein content 5,2-8,6% and reducing sugar content 20,34%-35,4%. The higher the percentage of jackfruit seed flour, the water content did not differ significantly (p>5%), the ash content differed significantly (p<5%) between treatments, the fat content and reducing sugar content showed a decrease. The results of the sensory test showed an average value for the taste and texture of chocolate ranging, aroma 5-7, and overall 4-7 on a scale of 9. Based on the results of the analysis, it can be concluded that jackfruit seed flour can be used as a substitute for chocolate bars with better nutritional and sensory characteristics.
Changes in Reducing Sugar, Fat, Protein, and Sensory Characteristics of Chocolate Bar From The Addition of Clean Fermented Jackfruit Seed Flour Dian Fitriarni; Irfan Cholid; Ayu Dian Pratiwi Permatahati; Fitriani; Nenengsih Verawati
Journal of Global Sustainable Agriculture Vol 5, No 3 (December 2025)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v5i3.1482

Abstract

This study aims to develop chocolate products with low sugar content by adding jackfruit seed flour. The main ingredients are cocoa powder and jackfruit seed flour. The stages of the study include the stages of making chocolate, adding jackfruit seed flour with concentrations of 5%, 15%, 25% and control. Product analysis includes analysis of water content, ash content, fat content, protein content, reducing sugar content, and product hedonic test. The results of the analysis showed the range of values ​​for each parameter of water content 1,06-2,02%, ash content 1,87-4,48 %, fat content 5,8%-2,02 protein content 5,2-8,6% and reducing sugar content 20,34%-35,4%. The higher the percentage of jackfruit seed flour, the water content did not differ significantly (p>5%), the ash content differed significantly (p<5%) between treatments, the fat content and reducing sugar content showed a decrease. The results of the sensory test showed an average value for the taste and texture of chocolate ranging, aroma 5-7, and overall 4-7 on a scale of 9. Based on the results of the analysis, it can be concluded that jackfruit seed flour can be used as a substitute for chocolate bars with better nutritional and sensory characteristics.
Pengaruh substitusi tepung MOCAF (Modified Cassava Flour) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap sifat kimia dan organoleptik brownies crispy Rina Kurniati; Ningrum Dwi Hastuti; Ayu Dian Pratiwi Permatahati; Nurimansyah; Rois Indriawan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4vzmfh71

Abstract

Brownies crispy adalah makanan manis berbahan dasar cokelat yang terbuat dari tepung terigu, ditandai dengan kandungan protein nabati yang rendah dan indeks glikemik yang tinggi, sehingga tidak cocok untuk siapa pun yang mencari pola makan bergizi seimbang. Penelitian ini bertujuan mengetahui pengaruh substitusi tepung MOCAF (Modified Cassava Flour) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap sifat kimia dan organoleptik brownies crispy, serta menentukan formulasi terbaik. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan tiga perlakuan: P1 (75% mocaf : 25% tepung kacang merah), P2 (50% mocaf : 50% tepung kacang merah), dan P3 (25% mocaf : 75% tepung kacang merah). Karakteristik yang dievaluasi meliputi analisis kimia kandungan air dan protein, serta penilaian organoleptik aroma, rasa, tekstur, dan warna menggunakan metode hedonik dengan 25 panelis yang tidak terlatih. Data dianalisis dengan menggunakan One-Way ANOVA pada tingkat signifikansi 5%, kemudian dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa peningkatan rasio tepung kacang merah secara signifikan memengaruhi kandungan air (1,33%–3,89%) dan kandungan protein (2,68%–10,93%). Seluruh perlakuan memenuhi standar kadar air SNI 2973-2011 (maksimal 5%), sedangkan P2 dan P3 memenuhi standar minimum kadar protein 5%. Dari segi organoleptik, tidak ada pengaruh yang signifikan terhadap atribut organoleptik, termasuk aroma, rasa, tekstur, dan warna. Semua perlakuan menunjukkan hasil yang sebanding di semua kriteria. Perlakuan terbaik adalah P2 (50% mocaf : 50% tepung kacang merah) dengan kadar protein 5,33%, kadar air 3,55%, nilai hedonik tekstur tertinggi (6,16), serta aroma dan rasa yang disukai panelis sesuai standar mutu SNI 2973-2011.
Co-Authors Dian Fitriarni Fitriani Irfan Cholid Nenengsih Verawati Ningrum Dwi Hastuti Nurimansyah Rina Kurniati Rois Indriawan