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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 61 Documents
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PENGARUH WAKTU PENGASAPAN YANG BERBEDA TERHADAP KARAKTERISTIK KADAR AIR DAN SENSORI IKAN TONGKOL ASAP Febriadi, Deni; Jumsurizal, Jumsurizal; A, Sri Novalina
Leuit (Journal of Local Food Security) Vol 5, No 2 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i2.29995

Abstract

Smoking is a processing method that combines the drying process withthe provision of natural chemical compounds obtained from thecombustion of natural fuels. This process is influenced by various factors,including the generally high smoking temperature and time. This studywas conducted in three different smoking times with six fish samples. Thesmoking times were 60 minutes (D1), 80 minutes (D2), and 100 minutes(D3). The tests carried out included water content analysis andsensory/organoleptic assessment. Sensory assessment considers four mainquality aspects, including taste, color, aroma, and texture. The resultsshowed that smoked tuna with a smoking treatment of 100 minutes wasthe best treatment with the lowest water content value and the highestoverall organoleptic assessment.
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
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.

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