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Mahardika Darmawan Kusuma Wardana
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INDONESIA
Journal of Tropical Food and Agroindustrial Technology
Published by Universitas Muhammadiyah Sidoarjo
ISSN : -     EISSN : 25415816     DOI : https://doi.org/10.21070/jtfat
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Focus in this journal to communicating the results of research of professors, teachers, practitioners, and scientists in the field of food, food processing technology and agricultural industrial technology. Scope in this journal is: 1. Food processing technology / agricultural products 2. Food & nutrition 3. Food chemistry 4. Food microbiology 5. Post-harvest technology 6. Food biotechnology 7. Agricultural industrial technology
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 62 Documents
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Substitution of Cow's Milk with Mung Bean in Instant Porridge Formulation: Nutritional Value and Organoleptic Characteristics Analysis: Substitusi Susu Sapi dengan Kacang Hijau dalam Formulasi Bubur Instan: Analisis Nilai Gizi dan Karakteristik Organoleptik Dian P. Prabowo., Ivy; Gunadi, Benyamin Klemens
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1658

Abstract

This study aims to analyze the effect of substituting cow’s milk with mung bean powder in instant porridge formulation on nutritional value and organoleptic characteristics. Three formulations were tested: P1 (75% milk powder + 25% mung bean powder), P2 (50% milk powder + 50% mung bean powder), and P3 (25% milk powder + 75% mung bean powder). Organoleptic analysis included hedonic tests for appearance, taste, aroma, and texture, while nutritional value was assessed through moisture, ash, protein, and fat content analysis. The results showed that increasing mung bean substitution significantly decreased texture and fat content while increasing moisture content. Taste and aroma decreased but did not show significant differences. The most optimal substitution occurs at a formulation of 50% milk powder and 50% mung bean powder (P2), with appearance scoring 6.40, taste 6.00, aroma 5.93, and texture 5.97. Meanwhile, its nutritional values are 4.82% moisture, 4.68% ash, 22.98% protein, and 14.89% fat.
Physical Characteristics of Tofu Dregs Flour as a Functional Food Ingredient: Tofu Dregs Flour Ambar, Fidyasari; Zalzabilah, Hanum; Abimanyu, J Nelson
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1654

Abstract

Tofu dreg flour is a processed product derived from wet tofu residue, which is dried either by direct sunlight or using a mechanical dryer. Before a material can be utilized as a food ingredient, its physical properties and characteristics must first be understood to determine the appropriate direction for its potential application in food development. This study aims to characterize the physical properties of soybean dreg flour, including color analysis, bulk density, water and oil absorption capacity, and flour morphology. Data analysis was conducted descriptively using a quantitative approach. The physical analysis of the soybean dreg flour showed the following results: color values of a* 2.9, b* 17.6, L* 79.6, chroma (C*) 17.8, and hue angle (h°) 80.7. The bulk density was recorded at 1.83 g/mL. The water absorption capacity was 8.00 g/g (dry basis), and the oil absorption capacity was 2.80 g/g (dry basis). Morphological observations indicated the presence of protein bodies and fibers, with no starch granules detected in the flour. In conclusion, soybean dreg flour exhibits physical characteristics that suggest its potential application as a functional food substitute in the future.

Page 7 of 7 | Total Record : 62

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