Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
MORFAI This journal will publish research articles or studies that are multidisciplinary in nature, including: education, law, health, agriculture, engineering, energy, technology, and social science. This journal is dedicated to explore and socialize many creative and innovative thought who focus in: Humanities: Art, History, Languages, Literature, Music, Philosophy, Religion, Theater, etc. Social Science: Geography, Sociology, Education, Political Science, Law, Policy, Social Review, Arts, History, Philosophy, Anthropology Management: Commerce, Economics, Finance, Accounting, Corporate Governance, Human Resources Management, Marketing Management, Quality Management Training and Development Engineering: Information Technology, Computer Application, Civil Engineering, Machanical Engineering, Chemical Engineering, Electrical Engineering, Physics Medical Science: Medicine, Health, Nursing, Clinical Research, Pharmacy, Pharmaceutical, Pharmacognosy, Pharmacology, Phytochemistry Biology: Botany, Bioscience, Microbiology, Biotechnology, Clinical Biology, Molecular Biology, Biochemistry, Agriculture, Chemistry, Environment and Ecology, Food Science, Nutrition, Plant Science, Entomology, Zoology, Fisheries Physical Education: Sports, Yoga, Physiotherapy, Physiology, Exercise, Health
Articles
1,727 Documents
<![CDATA[FORMULATION OF BROWNIES COOKIES WITH THE ADDITION OF TEMPE FLOUR AND COFFEE GROUNDS AS FOOD PROCESSING ]]>
<![CDATA[Miguel Nathaniel Tirukan]]>;
<![CDATA[Bambang Sigit Sucahyo]]>;
<![CDATA[Kejora Handarini]]>;
<![CDATA[Rachma Nur Devianti]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[Brownie cookies are generally made using wheat flour as the main ingredient. Substituting wheat flour with tempeh flour has the potential to increase the nutritional value of the product because tempeh flour has a higher content of protein, essential amino acids, and dietary fiber. Coffee grounds are coffee processing waste that still contain bioactive compounds and fiber so they have the potential to be used as an additive that can affect aroma and sensory characteristics. This study aims to determine the effect of tempeh flour substitution and the addition of coffee grounds on the protein, fiber, carbohydrate content, and organoleptic quality of brownie cookies. The study used an experimental method with a factorial Completely Randomized Design (CRD), consisting of two factors: tempeh flour substitution (30%, 70%, 30%, 70%) and the addition of coffee grounds (6%, 6%, 9%, 9%). The parameters tested included protein content, fiber content, carbohydrate content, and organoleptic tests (color, aroma, taste, and texture). Proximate data were analyzed using ANOVA, while organoleptic data were analyzed using the Kruskal-Wallis test.]]>
<![CDATA[EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GLUTEN-FREE WHITE BREAD WITH VARIATIONS IN THE PROPORTIONS OF MOCAF FLOUR AND MUNG BEAN FLOUR ]]>
<![CDATA[Alfia Nur Rofida]]>;
<![CDATA[Kejora Handarini]]>;
<![CDATA[Bambang Sigit Sucahyo]]>;
<![CDATA[Dewi Mariyanah]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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DOI: 10.5281/zenodo.18811736
<![CDATA[Bread is a processed food product that is widely consumed as a substitute for rice or as a snack because of its popular taste in Indonesia. MOCAF (Modified Cassava Flour) is fermented cassava flour that has a smooth texture, white color, neutral aroma, and is gluten-free, while mung bean flour is a source of high vegetable protein (±22.9%) and is rich in vitamins and minerals so it has the potential to increase the nutritional value of processed food products. This study aims to determine the effect of the proportion of MOCAF flour and mung bean flour and to determine the best treatment on the physicochemical and organoleptic properties of gluten-free white bread. The study was conducted using a laboratory experimental method with a one-factor Completely Randomized Design (CRD) consisting of four treatments, namely P1 (100%:0%), P2 (85%:15%), P3 (80%:20%), and P4 (75%:25%), each with three replications. The parameters analyzed included swelling power as a physical property, water content , crude fiber, and protein as chemical properties, and color, taste, aroma, and texture as organoleptic properties. The results showed that treatment P2 produced the best characteristics with a protein content of 13.306%, fiber 2.436%, water content 37.546%, swelling power 1.726%, and an average organoleptic value of 3.2 (neutral). These results indicate that MOCAF flour and mung bean flour have the potential as alternative raw materials for gluten-free white bread based on local food.]]>
<![CDATA[PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION ]]>
<![CDATA[Pamela Felita Tjendra]]>;
<![CDATA[Yuyun Yuniati]]>;
<![CDATA[Fadjar Kurnia Hartati]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[Pumpkin flour has the potential to be used as a substitute for wheat flour due to its high fiber and micronutrient content. This study aims to analyze the effect of pumpkin flour substitution on the physicochemical and sensory characteristics of almond crispy and to determine the best formulation. The study used a single-factor Completely Randomized Design with five substitution levels (0%, 30%, 40%, 50%, and 70%) and three replications. The parameters observed included moisture content, ash content, fiber content, and organoleptic tests (color, taste, aroma, and texture). Data were analyzed using ANOVA and the Kruskal–Wallis test . The results showed that pumpkin flour substitution significantly affected fiber content and sensory attributes, but did not significantly affect moisture and ash content. Increasing the proportion of pumpkin flour increased fiber content but tended to decrease panelists' preference level. Based on the effectiveness test, the formulation with 70% pumpkin flour substitution produced the best combination of chemical and sensory qualities, so it has the potential to be developed as a high-fiber functional food product.]]>
<![CDATA[CHEMICAL AND SENSORY CHARACTERISTICS OF ANALOGUE CHICKEN POPCORN BASED ON SHIITAKE MUSHROOMS, TVP, AND SEITAN ]]>
<![CDATA[Jessica Lukito]]>;
<![CDATA[Yuyun Yuniati]]>;
<![CDATA[Adhania Andika Prayudanti]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[Currently, plant-based foods are becoming a trend among the public, this is due to the increasing awareness of health and environmental sustainability. One potential innovation is analog popcorn chicken formulated from high-protein plant ingredients. This study aims to develop and analyze the characteristics of analog popcorn chicken based on shiitake mushrooms, TVP, and seitan as an alternative to meat. The study used a Completely Randomized Design (CRD) with four treatments in the form of variations in the concentration of the main ingredients. Chemical analysis included protein content, crude fiber, water content, and ash content, while organoleptic tests were carried out by 25 untrained panelists to assess color, aroma, taste, and texture. Chemical data were analyzed using ANOVA at a significance level of 5%, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that variations in the proportion of ingredients had a significant effect (p<0.05) on water content, protein content, crude fiber content, and texture preferences, but did not significantly affect ash content, color, aroma, and taste. The best treatment was obtained in formulation A3 (25% shiitake and seitan mushroom mixture: 75% TVP) with chemical characteristics of 15.67% protein content, 9.32% crude fiber, 41.59% water content, and 3.24% ash content. Organoleptically, the best treatment product had a "like" acceptance level for all parameters with the highest texture preference score of 4.04. This product has the potential to be developed as a nutritious plant-based food alternative to processed meat.]]>
<![CDATA[THE EFFECT OF THE PROPORTION OF PINEAPPLE SKIN AND APPLE TEA ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KOMBUCHA ]]>
<![CDATA[Sholikha Amalia Putri]]>;
<![CDATA[Kejora Handarini]]>;
<![CDATA[Adhania Andika Prayudanti]]>;
<![CDATA[Andreas Alvin]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[Pineapple peel contains flavonoids and acids, while apple tea is rich in polyphenols and tannins that can increase the functional value of fermented products. The purpose of this study was to determine the effect and determine the best ratio of pineapple peel with apple tea on the chemical and organoleptic properties of kombucha drinks . The study was conducted quantitatively experimentally using a completely randomized design (CRD) with one factor , namely the ratio of pineapple peel and apple tea in making kombucha, with four treatments : P1 (0%:100%), P2 (25%:75%), P3 (50%:50%), and P4 (75%:25%). Fermentation took place for seven days at room temperature (25–30°C). The chemical parameters tested included pH, total titratable acid, total dissolved solids, and total phenolic content, analyzed using Analysis of Variance (ANSIRA) and continued with the Least Significant Difference (LSD) test if there was a significant difference. Organoleptic tests were conducted using the hedonic method for color, aroma, and taste, using the Kruskal–Wallis non-parametric analysis. The results showed that treatment P2 (25% pineapple peel : 75% apple tea) provided the best chemical and organoleptic characteristics. Increasing the proportion of pineapple peel decreased pH and phenolic content and increased total acid and total soluble solids, while the proportion of apple tea produced an optimal balance between chemical and organoleptic properties, including preferred color, aroma, and taste. This indicates that the 25%:75% combination has great potential as an optimal formulation for making kombucha with balanced chemical and organoleptic characteristics.]]>
<![CDATA[THE EFFECT OF THE USE OF ARROWUT STARCH AND SATURATED LEAF EXTRACT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ICE CREAM ]]>
<![CDATA[Yastari Mufidah Rijanti]]>;
<![CDATA[Kejora Handarini]]>;
<![CDATA[Fadjar Kurnia Hartati]]>;
<![CDATA[Erna Nursiyah Tanoyo]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[sweet taste , soft texture, and refreshing cold sensation. This study aims to examine the effect of variations in the concentration of arrowroot starch and katuk leaf extract on the physicochemical and organoleptic properties of ice cream. The study used a quantitative experimental method with a one-factor Completely Randomized Design (CRD), consisting of four treatments: P1 (22.5 % : 2.5%), P2 (20%: 5%), P3 (17.5%: 7.5%), and P4 (15%: 10%), each repeated three times. Ice cream making includes preparation of ingredients, boiling, mixing thickener, cooling, stirring, and freezing. Observed variables include melting speed, overrun, protein content , fat, total solids, polyphenols, as well as organoleptic tests of color, aroma, taste, and texture. Data analysis was carried out using ANSIRA, significant difference test (LSD/LSD/Duncan), Kruskal-Wallis test for organoleptic, and effectiveness test to determine the best treatment. The results showed that variations in the concentration of arrowroot starch and katuk leaf extract had a significant effect (p < 0.05) on the melting speed, polyphenol, protein, fat, and total solids levels, but did not have a significant effect (p > 0.05) on the overrun and texture values. Organoleptic tests showed that all treatments were in the neutral category. The best treatment was P4 (15% arrowroot starch: 10% katuk leaf extract) with the highest yield value (NH) of 0.86, melting speed of 1.30 g/minute, protein 4.53%, fat 2.08%, total solids 33.89%, polyphenols 2.27%, and color 3.30, aroma 3.76, taste 3.40, and texture 3.58 (neutral). This study shows that the combination of arrowroot starch and katuk leaf extract can produce functional ice cream with high nutritional value and sensory quality acceptable to consumers.]]>
<![CDATA[EVALUATION OF THE THREE IN ONE (3IN1) BEREAVEMENT PROGRAM IN BENGKULU CITY ]]>
<![CDATA[Amin, Anshar]]>;
<![CDATA[Suharto, Sugeng]]>;
<![CDATA[Ramadhan, Adityo Pratikno]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[The 3in1 Bereavement Program initiated by the Bengkulu City Government is an innovation in population administration services that integrates the issuance of death certificates, updates to Family Cards, and renewal of electronic ID cards in a single process through a proactive service delivery mechanism. Although this program has been running since 2021 and demonstrates high effectiveness, it still operates without a formal legal foundation in the form of a Mayor's Regulation, relying solely on a Mayor's Decree. This study aims to evaluate program implementation using the Context, Input, Process, and Product (CIPP) model and identify factors contributing to delays in regulatory formalization. Using a qualitative case study approach, the research employs in-depth interviews, observations, and document analysis. Evaluation results show the program is effective across context, input, process, and product dimensions. However, delays in regulatory formalization are caused by four main factors: prioritization of responsiveness over legal certainty, limitations in legal human resources at the Department of Population and Civil Registration, complexity of regional regulation formation procedures, and weak momentum in the legislative process. The implications of the absence of formal regulation create vulnerabilities regarding program sustainability, limited accountability, and obstacles to policy replication.]]>
<![CDATA[THE EFFECT OF CASHEW NUT PUREE ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOY MILK ICE CREAM FOR LACTOSE INTOLERANCE SUFFERERS ]]>
<![CDATA[Audry Azzahra Ikhsan]]>;
<![CDATA[Kejora Handarini]]>;
<![CDATA[Retnani Rahmiati]]>;
<![CDATA[Dewi Mariyanah]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[Soy milk ice cream is an alternative food product for those with lactose intolerance who cannot consume cow's milk. The addition of cashew nut puree increases the fat content and improves the texture of the ice cream, making it smoother and creamier. This study aims to determine the effect of variations in cashew nut puree concentration on the physicochemical and organoleptic properties of soy milk ice cream. This study used a laboratory experimental method with a completely randomized design (CRD) with one factor consisting of four treatment levels, namely the addition of cashew nut puree of 0%, 10%, 20%, and 30%, each with three replications . The parameters observed included physicochemical properties consisting of protein, fat, overrun, melting speed, total solids, and organoleptic tests (color, aroma, taste, and texture). The results showed that the addition of cashew nut puree had a significant effect (p <0.05) on the physicochemical and organoleptic properties of soy milk ice cream. The treatment with the addition of 30% cashew nut puree showed the highest values in protein, fat, and total solids levels, and produced a slower melting speed and a higher level of sensory acceptance compared to other treatments. Although the highest overrun value was obtained in the treatment with the addition of 20% cashew nut puree, increasing the concentration of cashew nut puree to 30% generally resulted in an increase in the physicochemical quality and organoleptic characteristics of non-dairy soy milk ice cream.]]>
<![CDATA[JURIDICAL ANALYSIS OF THE “STRONG” TRADEMARK DISPUTE BETWEEN HARDWOOD PRIVATE LIMITED AND PT UNILEVER INDONESIA TBK (A STUDY OF DECISION NUMBER 332 K/PDT.SUS-HKI/2021) ]]>
<![CDATA[Geby Sabita Panjaitan]]>;
<![CDATA[July Esther]]>;
<![CDATA[Roida Nababan]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[The “STRONG” trademark dispute between Hardwood Private Limited and PT Unilever Indonesia Tbk has led to overlapping ownership claims and divergent legal interpretations at different judicial levels. This research seeks to assess the implementation of the legal certainty principle for the initial trademark registrant and to evaluate the legal reasoning adopted by the Supreme Court in Decision Number 332 K/Pdt.Sus-HKI/2021 in light of Law Number 20 of 2016. Employing a normative legal research framework, this study applies qualitative analysis through statutory and jurisprudential approaches. The results indicate inconsistencies in applying the first-to-file doctrine, as the Supreme Court granted the trademark rights to PT Unilever by characterizing “Strong” as a descriptive common term that cannot be exclusively owned, notwithstanding Hardwood’s status as the earliest registrant. These findings underscore the importance of conducting thorough substantive examinations by the Directorate General of Intellectual Property during trademark registration to avoid overlapping rights. Additionally, there is a pressing need to reinforce regulations governing the use of common terms in trademarks to promote justice and legal certainty for prior registrants and to prevent monopolization of language in commercial practices. Keywords: Trademarks; Legal Certainty; Trademark Disputes]]>
<![CDATA[THE EFFECT OF GENDER DIVERSITY, PROFITABILITY, LEVERAGE, AND FIRM SIZE ON RISK-TAKING IN BANKING SECTOR COMPANIES LISTED ON THE INDONESIA STOCK EXCHANGE DURING THE 2019–2023 PERIOD ]]>
<![CDATA[Ahmad Kodri Fauzi Hasibuan]]>;
<![CDATA[Rizqi Husnul Khoiri]]>;
<![CDATA[Andy Mulia]]>;
<![CDATA[Siti Nurrahmawati]]>;
<![CDATA[Novitasari Hasyim]]>;
<![CDATA[Suci Indah Syafitri]]>
<![CDATA[ Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue ]]>
Publisher : <![CDATA[RADJA PUBLIKA ]]>
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<![CDATA[This study aims to determine the influence of Gender Diversity, Profitability, Leverage, and Firm Size on Risk-Taking in banking sector companies listed on the Indonesia Stock Exchange from 2019 - 2023. This research is associative, and the type of data used is secondary data obtained from financial statements and annual reports of companies published on the Indonesia Stock Exchange website (www.idx.co.id) and the respective companies' websites. The population of this study includes all banking sector companies listed on the Indonesia Stock Exchange from 2019 - 2023, totaling 39 companies. Based on predetermined criteria, the number of companies meeting the sample criteria is 27. The data analysis technique used is multiple linear regression analysis of panel data with a Fixed Effect Model approach. The results of the study indicate that Gender Diversity has a positive and significant effect on Risk-Taking, Profitability has a positive and insignificant effect on Risk Taking, Leverage has a positive and significant effect on Risk Taking, and Firm Size has a negative and significant effect on Risk-Taking.]]>
