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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 2 (2025)" : 5 Documents clear
KARAKTERISTIK PENYEDAP RASA DENGAN PENAMBAHAN KONSENTRASI TULANG IKAN BANDENG Chanos chanos YANG BERBEDA Anugrah, Nova Ratna; Permana, Leni; Fadhila, Jehan; Septiani, Nur Fitri; Adjiyati, Syahra Nur; Denita, Salsabila Putri; Syah, Valsya Aura Fahren; Setiawan, Kharisma Feri; Haryati, Sakinah; Aditya, Rifki Prayoga; Meata, Bhatara Ayi
Leuit : Journal of Local Food Security Vol 6, No 2 (2025)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/leuit.v6i2.34315

Abstract

Penelitian dilakukan untuk mengetahui potensi tulang ikan bandeng Chanos chanos sebagai bahan penyedap rasa alami melalui penambahan pada berbagai konsentrasi, yaitu P1 (0 g), P2 (20 g), P3 (40 g), dan P4 (60 g). Proses pembuatan penyedap meliputi tahap pengeringan, penggilingan, serta pencampuran dengan bahan alami seperti seledri, wortel, dan bawang. Evaluasi dilakukan melalui uji organoleptik (kenampakan, aroma, rasa, dan tekstur), kadar air, dan rendemen. Hasil menunjukkan bahwa perlakuan P1 dan P2 memberikan skor organoleptik tertinggi serta kadar air terendah dan rendemen terbaik. Peningkatan konsentrasi tulang di atas 20 g menyebabkan penurunan kualitas sensori. Dengan demikian, perlakuan P2 merupakan formulasi yang paling optimal. Temuan ini menunjukkan bahwa tulang ikan bandeng berpotensi sebagai bahan penyedap alami yang disukai konsumen serta berkontribusi dalam pemanfaatan limbah hasil samping perikanan. 
KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA ONDE-ONDE DENGAN SUBSTITUSI MODIFIED CASSAVA FLOUR (MOCAF) DAN TEPUNG TALAS BENENG Widyanto, Kadimas Wahyu; Azzahro, Fitri Oktavia; Khairunnisa, Athiya; Tyannisa, Fatiha; Nurfadillah, Safitri; Tampenawas, Russel Yehezkiel; Nurtiana, Winda
Leuit : Journal of Local Food Security Vol 6, No 2 (2025)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/leuit.v6i2.36025

Abstract

This study aims to evaluate the organoleptic and physicochemical characteristics of onde-onde substituted with Modified Cassava Flour (MOCAF) and beneng taro flour. The product was developed in four formulations with varying proportions of glutinous rice flour, MOCAF, and beneng taro. Analyses included organoleptic tests (taste, color, aroma, texture, aftertaste), chemical parameters (moisture, ash, protein, fat, starch, carbohydrate, oxalate), color analysis using a chromameter, and microbiological safety through Total Plate Count (TPC). The best formulation was F2, consisting of 150g glutinous rice flour, 100g MOCAF, and 30g beneng taro flour. F2 showed the best results in taste, aroma, texture, and aftertaste, while F3 had the best color. Nutritional analysis showed 17.34% moisture, 1.55% ash, 3.94% protein, 11.84% fat, 30.11% starch, 65.33% carbohydrates, and 260 mg/kg oxalate. The TPC value was 30,000 CFU/gram, which is within the safe limit. This study concludes that substituting MOCAF and beneng taro flour can improve the sensory quality and nutritional value of onde-onde while maintaining its safety for consumption
KARAKTERISTIK ORGANOLEPTIK, FISIKOKIMIA, DAN MIKROBIOLOGI DADAR GULUNG ES TELER DENGAN SUBSTITUSI TEPUNG TALAS BENENG Rahmayanti, Diana; Fathia, Aisha Shahrin; Rohmah, Vita Shofiyah; Haq, Dzulqornain Jihadul; Hendra, Fadhia Shafira Oktavia; Nuralifah, Balqis; Nurtiana, Winda
Leuit : Journal of Local Food Security Vol 6, No 2 (2025)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/leuit.v6i2.36026

Abstract

S'teler roll is an innovative market snack in the form of a rolled pancake with es teler filling and substitution of beneng taro flour to increase nutritional value and utilise local food. This study aims to determine the effect of substituting beneng cassava flour on the physical, chemical, microbiological, and organoleptic characteristics of s’teler roll. Four formulations were tested (f1–f4) with beneng taro flour proportions of 20–35%. Analysis methods included organoleptic testing by 30 semi-trained panelists, chemical testing (moisture content, ash, fat, protein, starch, total sugar, and oxalic acid), physical (colour), and microbiological (alt) tests. The organoleptic results indicated that f1 (80:20) was the best formulation based on the de garmo method, with the highest scores for colour and texture parameters. Chemical analysis of f1 showed a moisture content of 62.71%, protein 2.73%, fat 4.5%, ash 0.63%, starch 16.78%, total sugar 46.73%, and oxalic acid 86.37 mg/kg. Physical analysis shows l* value of 54.21, a* 21.82, b* 6.47, and chroma 22.76, with a dominant pink colour. The alt result reached 5.9×10⁵ cfu/g, indicating the potential for microbial contamination due to fresh ingredients such as fruit and vla.
ANALISIS FISIKOKIMIA, MIKROBIOLOGI DAN SENSORI TERHADAP PRODUK KUE PUTU AYU SUBSTITUSI TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L.) Rahmadhania, Zira; Aulia, Ghina; Dujanah, Siti; Hashinah, Zulfa; Kurniauli, Nanda; Fauzan, Muhammad Zein; Khairunnisa, Khairunnisa; Nurtiana, Winda
Leuit : Journal of Local Food Security Vol 6, No 2 (2025)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/leuit.v6i2.36706

Abstract

Putu ayu is one of the traditional cakes that is very popular among Indonesians. Most of the main ingredients used to make it are wheat flour and coconut milk. The use of wheat flour in the country continues to increase in line with the development of the food industry and the diversification of processed products. The high demand for wheat flour in Indonesia does not match the country's production capacity, so it remains heavily dependent on wheat imports. This high dependence on imported raw materials necessitates a strategy to reduce wheat flour usage. One step that can be taken is to utilize local food ingredients as an alternative substitute, such as purple sweet potato flour. Based on the substitution effect on product characteristics, various analyses were conducted, including physicochemical tests measuring fat, protein, moisture, ash, and starch content to evaluate the nutritional composition and chemical properties of putu ayu. Physical tests involved color measurement using a chromameter to assess visual changes due to anthocyanin content in purple sweet potato flour. To ensure food safety and product shelf life, microbiological tests were also conducted, including Total Plate Count (TPC) to determine the total number of microorganisms in the sample. Additionally, hedonic tests using the de Garmo method were conducted to determine the best sample formulation preferred by panelists or consumers. The results of this study are as follows: moisture content on a dry basis (Db) of 83.31%, ash content of 1.29%, fat content of 8.87%, protein content of 4.306%, starch content of 13.10%, chromameter color test of 5.985 (Purple/Violet), Total Plate Count (TPC) test of 2.9 x 10⁴ CFU/mL, and the hedonic test using the De Garmo calculation method yielded the best formulation of 50g wheat flour and 13g purple sweet potato flour (213) with a score of 0.895, ranked first and preferred by 37 untrained panelists.
FORTIFIKASI TEPUNG TULANG IKAN LELE (Clarias batrachus) TERHADAP NILAI HEDONIK, KADAR AIR, KADAR PROTEIN STIK IKAN Tuffahati, Balqis; Khamilah, Dwi Ratna; Pratama, Izam Azis; Aprilia, Izzaty Nur Ayu; Maspudoh, Maspudoh; Rahmawati, Melinda; Pratiwi, Nandita; Utami, Wina Nur Octavia; Haryati, Sakinah; Aditia, Rifki Prayoga; Meata, Bhatara Ayi
Leuit : Journal of Local Food Security Vol 6, No 2 (2025)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/leuit.v6i2.34295

Abstract

ABSTRAKTulang ikan lele adalah sisa limbah pengolahan yang dapat dimanfaatkan kembali menjadi tepung tulang ikan lele. Tepung tulang ikan lele dapat disubstitusikan ke dalam camilan stik ikan untuk menambah nilai gizi dibandingkan camilan konvensional. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung tulang ikan lele ( Clarias batrachus ) terhadap nilai kesukaan, kadar air, dan kadar protein stik ikan. Tahapan yang dilakukan pada penelitian ini adalah pembuatan adonan stik, penggorengan stik ikan, dan pengujian sampel. Hasil pengujian hedonik, diketahui bahwa peningkatan konsentrasi tepung tulang ikan lele berdampak terhadap penurunan skor warna, aroma, dan rasa meskipun tekstur stik ikan tidak mengalami perubahan yang signifikan antar perlakuan, kadar udara mengalami peningkatan seiring bertambahnya konsentrasi tepung tulang ikan, pada uji protein untuk semua perlakuan menunjukkan adanya kandungan protein.Kata kunci: Jajanan Stik Ikan,  Tulang Ikan Lele

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