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Leuit, Journal of Local Food Security
Published by Universitas Sultan Ageng Tirtayasa
ISSN : -     EISSN : 27160300     DOI : http://dx.doi.org/10.37818/leuit.v1i1
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Leuit, Journal of Local Food Security is peer-review and open access scientific journal that publishes significant and important research from all area food security. The scope of the research results published in this journal also relates to the main pillars of food security, such as food availability, food accessibility, food utility and food stability
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 6, No 1 (2025)" : 5 Documents clear
Karakteristik Organoleptik dan Fisikokimia Bolen dengan Substitusi Tepung Bayam (Amaranthus Hybridus L.) Kartika, Tati; Ningtias, Dinar Arum; Salma, Fitria Salsabila; Ulfuadah, Rachmawati Anisa; Alhazazie, Nauval; Nurtiana, Winda
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.32385

Abstract

Bolen is a cake generally made from banana slices wrapped in a layer of wheat flour dough. Bolen with spinach flour substitute is one form of food product development which is expected to provide better nutritional content. The aim of this research is to determine the physicochemical and organoleptic characteristics of bolen products. This research used 4 formulations of wheat flour and amaranth flour, namely 96.67%: 3.33%; 95.34%:4.66%; 94%:6%; and 92.67%:7.33%. The results of the organoleptic analysis showed that the best bolen formulation was found in the wheat flour and spinach flour substitution treatment of 96.67% : 3.33%. The results of the analysis of the best product treatment were obtained on physical characteristics including product color parameters showing a lightness value (L*) of 50.25, a redness value (a*) of 2.02, and a yellowness value (b*) of 21.60, chroma and °hue values of 21.69 and 84.66 with a yellow red color range. Meanwhile, the texture results for the bolen product showed a peak value of 26.76 N. The chemical characteristic results included water content of 28.99%, ash 2.22%, protein 1.69%, fat 27.42%, and crude fiber 0.05%.
KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA PIE UBI UNGU DENGAN CUSTARD PISANG Muthmainnah, Haura Nada; Delvina, Audrey Diana; Putri, Ade Amelia; Muthmainah, Sayyidah; Ardi, Fakhri Zuhdi; Nurtiana, Winda
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.32444

Abstract

Purple sweet potato pie with banana custard is an innovative product that uses purple sweet potato flour as a substitute. This research is an experimental study which aims to determine the acceptability of purple sweet potato pie products with banana custard formulations with different ratios of wheat flour and purple sweet potato flour (F1 (80:20), F2 (70:30), F3 (50:50), and F4 (40:60)). Samples with the best formulation underwent further analysis regarding chemical and physical characteristics. Based on sensory analysis, F3 is the formulation with the highest value for taste and aroma parameters, F4 for color parameters, F2 for texture parameters, and F4 for overall parameters. Formulation 3 (F3) is the selected formulation. Chemical analysis resulted in a water content of 20.15%, ash 1.68%, fat 30.3%, protein 5.05%, carbohydrates 37.74%, crude fiber 5%, and a calorific value of 443.86 kcal/g. Meanwhile, analysis of physical characteristics produces an L* value of 30.04 and a texture of 2.43 N.
PENGARUH SUBSTITUSI TEPUNG KEDELAI (Glycine max L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA CROISSANT Khairi, Wildan; Nabilah, Nurjihan; Kosmilia, Tri Ana; Wulandari, Dita Albarita; Saputri, Salsabila; Nurtiana, Winda
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.32746

Abstract

Croissant is a crescent-shaped bread that is soft inside and crispy outside which has a high market demand. The purpose of this study was to determine the effect of different percentages of soy flour substitution on the acceptability and physicochemical content of croissants. Selected treatments will be further analyzed regarding physical (color and texture) and chemical properties (moisture content, ash content, fat content, protein content, carbohydrate content, and crude fiber). Organoleptic test results showed that sample F4 (80%; 20%) obtained the highest favorability score on the texture parameter. Sample F4 is the selected treatment using the de Garmo method. The results of the physical characterization test include texture (37.26 and 56.46 N) and color in the yellow red color area. While the results of chemical characterization tests include protein content (9.58%); moisture content (0.2151%); ash content (2.1%); fat content (41.98%); carbohydrate content (46.09); crude fiber (5.78%).
KARAKTERISTIK DAN UJI ANTIBAKTERI GARAM HASIL TUNNEL DARI DESA PANIMBANG JAYA, KECAMATAN PANIMBANG, KABUPATEN PANDEGLANG, BANTEN Pratama, Ginanjar; Firmansyah, Alfito; Sandi, Akbar Kurnia; Khalifa, Muta Ali; Saad, Moch; Haryati, Sakinah; Adit, Rifki Prayoga; Alansar, Toufik; Sulistyono, Bakti
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.34264

Abstract

Usaha garam yang dilakukan oleh masyarakat di daerah Panimbang Jaya menggunakan teknologi tunnel garam belum diketahui kandungannya, sehingga perlu dilakukan pengujian untuk mengetahui karakteristiknya.  Penelitian ini bertujuan untuk menguji karakteristik garam hasil tunnel dan analisis antibakterinya. Penelitian ini dilakukan secara deskriptif komparatif yang membandingkan hasil karakteristik dengan SNI garam. Hasil yang diperoleh dari penelitian ini meliputi kadar air garam 1,45%, NaCl 96,76%, serta bagian yang tidak larut dalam air sebanyak 0,12%. Keseluruhan hasil tersebut masih dalam batas standar SNI. Hasil antibakteri didapatkan bahwa pada konsentrasi 10% garam dapat digunakan untuk mereduksi/membunuh bakteri. Berdasarkan hasil tersebut garam hasil tunnel yang diproduksi dari Desa Panimbang Jaya memiliki potensi untuk dijadikan garam konsumsi
NILAI GIZI DAN TINGKAT KESUKAAN OLAHAN DAUN JERUJU (Acanthus ilicifolius) DARI DESA UJUNGJAYA, KABUPATEN PANDEGLANG Aditia, Rifki Prayoga; Haryati, Sakinah; Khalifa, Muta Ali; Saad, Moch; Alansar, Toufik; Sulistyono, Bakti; Pratama, Ginanjar
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.34261

Abstract

Tujuan dari penelitian ini adalah untuk menentukan kandungan gizi dan tingkat kesukaan olahan daun jeruju yang diproduksi oleh masyarakat Desa Ujungjaya. Sampel yang akan diuji ada dua, yaitu keripik daun jeruju dan keripik nori daun jeruju. Pengujian yang dilakukan berupa analisis kandungan gizi dan tingkat kesukaan. Hasil analisis kandungan gizi dapat diketahui bahwa olahan daun jeruju memiliki kadar air 4,14-5,15%, protein 3,03-9,31%, lemak 25,75-32,49%, abu 1,62-2,39% dan karbohidrat 57,95-58,17%. Panelis memberikan nilai minimal 7 (suka) pada uji tingkat kesukaan produk olahan daun jeruju

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