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Destiana Adinda Putri
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Jurnal Teknologi dan Mutu Pangan
Published by Universitas Bumigora
ISSN : -     EISSN : 29627826     DOI : https://doi.org/10.30812/jtmp
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JTMP-Jurnal Teknologi dan Mutu Pangan merupakan wadah bagi akademisi, peneliti dan praktisi untuk mempublikasikan hasil karya orisinil yang belum pernah diterbitkan sebelumnya. Adapun fokus dan ruang lingkup topik yang diterbitkan pada jurnal ini meliputi: Ilmu pangan; Teknologi pangan; Mikrobiologi pangan; Nutrisi pangan; Pengolahan pangan; Pengawetan pangan; Pengemasan pangan; Kimia pangan; Analisis pangan; Keamanan pangan; Bahan tambangan pangan; Teknologi pascapanen; Pengendalian mutu; Pangan fungsional; Evaluasi sensori. Manajemen Rantai Pasok Manajemen Mutu Pangan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 106 Documents
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Pengaruh Modifikasi Tepung Okara melalui Fermentasi: Perbandingan Metode fermentasi dan Lama Inkubasi terhadap Sifat Fisikokimia: Fermentation Methods and Incubation Time: Their Effects on the Physicochemical Properties of Modified Okara Flour Rasmiyana Rasmiyana; Ade Galuh Rakhmadevi; Frengky Hermawan Hadi Prasetyo; Putu Tessa Fadilah; Putri Satika Dewi
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5883

Abstract

Okara, a by-product of soy milk and tofu production, is rich in fiber but is underutilized. One way to use okara is to convert it into flour for use as an ingredient in cookie production. This research aims to evaluate the effects of fermentation type and duration on the physical and functional properties of okara flour. The research used a Completely Randomized Design (CRD) with two factors: fermentation type (spontaneous, commercial yeast A, commercial yeast B) and fermentation duration (48 and 72 hours). The fermented okara was dried and analyzed for moisture, ash, solubility, and swelling power. The results showed that the type and duration of fermentation had a significant effect (p<0.05) on moisture content, ash content, and solubility, but did not affect swelling power (p>0.05). Fermentation with commercial yeast A for 48 hours (F2W1) yielded the highest solubility (39.87%), while spontaneous fermentation for 48 hours (F1W1) resulted in the lowest  oisture content (0.91%). All treatments produced a moisture content that meets the Indonesian National Standard (SNI) for wheat flour. It can be concluded that fermentation with yeast A and a 48-hour incubation period yields the best profile, as it shows the highest solubility. Consequently, it has the potential to be developed as a raw material for cookie production.
Analisis Kualitas Gizi MP-ASI Instan Berbasis Gembili dengan Fortifikasi Tepung Daun Kelor, Ikan Teri dan Telur Puyuh: Nutritional Quality of Gembili-Based Instant Complementary Food Fortified with Moringa Flour, Anchovy, and Quail Egg Destiana Adinda Putri; Sri Winarti; Anna Abdilla; Aulia Islamiati Yusuf; Muhammad Rosyid Wardianto; Candra Ayu Devi Lukitasari
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5926

Abstract

Stunting remains a chronic nutritional problem in Indonesia, highlighting the need to develop complementary foods (MP-ASI) based on local food resources. Gembili tubers are a potential source of carbohydrates and inulin, moringa leaves are rich in vitamins and minerals, and quail eggs provide a high-quality source of animal protein. This study aimed to develop and evaluate instant MP-ASI powder formulated from gembili flour enriched with moringa leaf flour and quail eggs, processed using the foam mat drying method. A factorial Completely Randomized Design was applied with two factors: moringa flour proportions (15%, 20%, 25%) and quail egg proportions (75%, 80%, 85%). Results showed significant effects (p≤0.05) and interactions between factors on moisture and carbohydrate levels. Moisture ranged from 2.18–6.56%, with the highest found in the 25% moringa and 85% quail egg combination. Protein content increased with both ingredients, and all formulations met national MP-ASI standards. Ash content decreased as moisture increased. Quail eggs significantly affected fat content, whereas moringa flour did not. Carbohydrates ranged from 59.72–71.92% and decreased as non-carbohydrate components increased. These findings suggest that this formulation has strong potential as a locally sourced complementary food to support stunting prevention.
Karakteristik Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat Menggunakan Metode Rate-All-That-Apply dan Product Characterization: Sensory Characteristics of Arabica and Robusta Cascara from West Nusa Tenggara Using the Rate-All-That-Apply Method and Product Characterization Lalu Danu Prima Arzani; Indah Nalurita; Destiana Adinda Putri
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5941

Abstract

Cascara, a by-product of coffee processing, can be developed into value-added products and possesses unique sensory characteristics. However, quantitative studies on cascara’s sensory attributes remain limited. This study aimed to map the sensory characteristics of Arabica and Robusta cascara from various locations in West Nusa Tenggara (NTB) using the Rate All That Apply (RATA) method and the Product Characterization (PC) method. Sensory attribute descriptors were established through Focus Group Discussion with trained panelists, followed by consumer testing of eight attributes with 100 participants. The RATA results indicated that Robusta cascara from the Rinjani and Tambora varieties exhibited a high intensity of sour taste, Arabica cascara from the Tambora variety showed strong bitterness, while Arabica cascara from the Rinjani variety showed strong sweetness along with green and earthy aromas. Product Characterization (PC) analysis confirmed that the sensory profile of Arabica cascara from the Rinjani variety was dominated by sweetness and green aroma, whereas Arabica Tambora emphasized bitter and earthy notes. Robusta Rinjani cascara tended to be balanced without extreme attributes, in contrast to Robusta Tambora, which was more acidic and dry. The integration of RATA and PC methods has proven for mapping cascara sensory profiles comprehensively and systematically.
Optimasi Mi Basah Daun Kelor dengan Penambahan Tempe dan Lele sebagai Pangan Padat Gizi: Moringa Leaf Noodle Optimization Enriched with Tempe and Catfish as a Nutrition-Rich Food Dian Rizqi Novitasari; Bara Yudhistira; Cantika Aurellia Azarine; Putri Wulan Ramadhani; Sechatabina Shahia Majida; Xaviera Angelica Gultom
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5987

Abstract

Wet noodles are a high-carbohydrate, flour-based product that is low in minerals and protein. Fortification efforts are carried out to improve nutrition by adding moringa leaves, tempeh flour, and catfish. This study aims to determine the nutritional value of modified wet noodles containing moringa leaves and tempeh flour, as well as catfish, and to identify total calories and the nutritional adequacy index. This study used a one-factor completely randomized design with the following treatments: Mo (2% moringa leaf flour); MoT (2% moringa leaf flour and 10% tempe flour); MoL (2% moringa leaf flour and 5% catfish); MoTL (2% moringa leaf flour, 10% tempe flour, and 5% catfish). The moisture, ash, fat, carbohydrate, and protein contents were then analyzed, and the total calories and the percentage of macronutrient adequacy were calculated. The results showed that the addition of moringa leaves, tempeh flour, and catfish significantly affected the proximate composition of wet noodles (p<0.05). MoTL contained the highest protein (6.99±0.12%) and fat (3.85±0.99%) content, while Mo contained the highest carbohydrate content (37.48±0.16%). Modified wet noodles with moringa leaves, tempeh flour, and catfish can meet 11.66% of the protein, 6.42% of the fat, and 9.31% of the carbohydrates, based on an energy requirement of 2150 kcal per day, in a 100g serving. The conclusion of this study is that the combination of moringa leaves, tempeh flour, and catfish can increase the nutritional content of wet noodles and has the potential to be a nutrient-dense food alternative.
Peningkatan Stabilitas Fisik dan Penerimaan Sensoris Es Krim Fermentasi Fungsional melalui Fortifikasi Mangga: Improvement of Physical Stability and Sensory Acceptance of Fermented Functional Ice Cream through Mango Fortification Muhammad Tegar Fernanda; Nyayu Karina Katherine; Adinda Marsela; Syerina Raihatul Jannah; Rani Revina Putri; Nancy Eka Putri Manurung
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6013

Abstract

Ice cream is an innovative product made from cow’s milk that is widely favored by the public. One form of innovation in ice cream products is the incorporation of probiotic beverages, enabling the product to function as a functional food. This study aimed to analyze the effect of adding mango fruit at different concentrations on the physical properties and sensory acceptance of ice cream. The study employed a Completely Randomized Design (CRD) with three treatments: 0% mango (F1); 25% mango (F2); and 50% mango (F3), followed by fermentation using a fermented beverage containing Lactobacillus casei Shirota as the starter culture which were analyzed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of mango significantly reduced the overrun value from 75% (F1) to 40% (F3), while extending the melting time from 12 minutes and 1 second (F1) to 39 minutes and 52 seconds (F3). The pH value increased from 4 (F1) to 5 in the mango-containing formulations (F2 and F3). Sensory evaluation indicated that F1 had the best color and texture. In conclusion, the addition of mango improved the physical stability (melting time) and modified the sensory profile of fermented ice cream, but did not significantly alter the overall panelist preference. These findings are expected to serve as a basis for developing functional food products well accepted by the public.
Pengaruh Penambahan Bubuk Cascara Arabika Kintamani terhadap SifatKimia dan Organoleptik Cascara crispy: The Effect of Adding Kintamani Arabica Cascara Powder on the Chemical and Organoleptic Properties of Cascara Crispy Alizza Zahira Prameswari; Sayi Hatiningsih; Jason Patrick Kenardi; Ni Made Mutia Pradnyawangi; Ida Ayu Agung Prapita Hermayuli; I Putu Agus Artawan
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6024

Abstract

Cascara crispy is a thin, crispy biscuit product made from cascara that has the potential to be developed as a functional food derived from agricultural waste, with nutritional value due to its fiber and antioxidant activity. This study aims to determine the optimal level of cascara powder addition in producing Cascara crispy with the best chemical and sensory characteristics. This study used a completely randomized design with one factor and three replications. The treatments used were variations in the concentration of cascara powder at 0%, 2%, 4%, 6%, 8%, and 10%. The parameters analyzed included chemical characteristics (crude fiber content, total phenols, antioxidant activity, and caffeine content) and sensory characteristics (hedonic test and scoring test). The data were then analyzed using ANOVA and Duncan’s multiple range test. The results of the study showed that the best treatment was obtained with the addition of 10% cascara powder with a crude fiber content of 9.14%, total phenols of 25.61 mg GAE/100 g, antioxidant activity of 73.68%, and caffeine content of 0.26%. The product had a dark brown color, crispy texture, and slightly bitter taste, with color, aroma, and texture preferred by the panelists. In conclusion, the addition of up to 10% cascara powder produced Cascara crispy with the best characteristics and has potential as a basis for the development of functional food products.
Pengaruh Konsentrasi Jahe dan Lama Infusing terhadap Karakteristik Fisik, Kimia, dan Sensori Honey Citron Tea Lisa Fitri Rahayu; Erni Sofia Murtini
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6312

Abstract

Honey citron tea is a honey-based functional beverage with the potential to support the diversification of honey products in Indonesia. This study aims to analyze the effects of adding ginger (Zingiber officinale) and varying infusion times on the sensory, physical, and chemical characteristics of honey citron tea. The research method used was a two-factor completely randomized design (CRD), with ginger concentration (10%, 15%, 20% w/w) and infusion time (1 and 7 days) as the factors. Sensory data were analyzed using ANOVA, followed by the BNT or DMRT test at a 5% significance level. The results showed that the combination of 15% ginger and a 1-day infusion time was the best treatment based on panelists’ acceptance ratings. The best product-the concentrated honey citron tea sample-had antioxidant activity (IC50) of 930.90 ppm, vitamin C of 0.38 mg/100 g, total sugar of 43.19%, pH of 4.46, moisture content of 35.47%, total soluble solids of 65.33 oBrix, and viscosity of 4436 cPs. In conclusion, ginger concentration and infusion time had a significant effect on all sensory parameters, except for the color of the honey citron tea. These findings have the potential to support the development of honey-based functional beverages utilizing local food ingredients.
Efek Beras Analog dengan Substutisi Glukomanan Porang terhadap Fungsi Hati Mencit Diabetes Hasil Induksi Aloksan Melda Nurmaisari; Subeki Subeki; Sri Hidayati; Suharyono AS; Zuhrotul Mujayyanah
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6314

Abstract

Diabetes melitus is a metabolic disorder that causes liver dysfunction. The use of functional foods made from local ingredients continues to be developed to help manage this condition. The objective of this study was to determine the effects of rice analogs substituted with porang glucomannan (Amorphophallus oncophyllus) and waxy cassava flour on liver function and body weight changes in diabetic mice induced by alloxan. The method used was a completely randomized design (CRD) with 6 replicates. A total of 24 male mice were divided into several groups: the healthy control group (AIN-93M diet), the diabetic group (AIN-93M diet), the diabetic group (porang analog rice), and the diabetic group (IR-64 rice). The results showed that feeding porang-analog rice resulted in a serum glutamate oxaloacetate (SGOT) level of 306±35.89 U/L, a weight loss of 0.92 g, and a Serum Glutamate Pyruvate Transaminase (SGPT) level of 180±14.96 U/L. In conclusion, consumption of porang glucomannan-based analog rice has the potential to maintain liver function while improving metabolic conditions in diabetic mice. It is hoped that this study can provide a scientific basis for the development of functional foods based on local ingredients to support liver health in cases of diabetes melitus.
Karakteristik Fisikokimia dan Organoleptik Cokelat Batang dengan Variasi Konsentrasi Tepung Kacang Merah (Phaseolus vulgaris L.) Risky Rahmaniar; Elok Pawening Maharani; Subekti Hartiningsih
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.5672

Abstract

Cocoa is a high-value commodity that can be processed into chocolate. One potential innovation is the addition of red beans as a source of plant-based protein in chocolate bars. The objective of this study was to analyze the effect of red bean flour on the physicochemical and sensory characteristics of chocolate bars. The research method used was a Completely Randomized Design (CRD) with red bean flour concentrations of 0%, 5%, 10%, and 15% (w/w). Based on the results, the use of red bean flour had a significant effect on reducing the hardness of the chocolate product from 4389.5 gf (0%) to 2672.3 gf (15%). However, the addition of red bean flour had no significant effect on moisture content and met SNI standards (<2%). The panelists’ acceptance scores ranged from 3.28 to 3.74, with the optimal treatment achieved at a 5% red bean flour content. In conclusion, the addition of 5% red bean flour produced chocolate bars with the best physicochemical and organoleptic characteristics; thus, it is expected to contribute as an innovative, value-added product alternative that supports the diversification and development of the chocolate industry.
Pengaruh Mutu Biji Kopi dan Lama Perendaman Sari Bonggol Nanas terhadap Sifat Fisikokimia dan Sensori Kopi Dekafeinasi: The Effect of Coffee Bean Quality and Pineapple Core Extract Soaking Time on The Physicochemical and Sensory Properties of Decaffeinated Coffee Zada Agna Talitha; Isnaini Rahmadi; Hafizh Fadlin Zilqarnain
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5829

Abstract

Robusta coffee is the dominant coffee commodity produced in Lampung Province and is known for its bitter taste, which is related to its high caffeine content. This study aims to evaluate the effect of coffee bean quality and the duration of soaking in pineapple juice on the physicochemical properties and sensory attributes of decaffeinated robusta coffee. The study was conducted using a factorial randomized block design with a combination of grade 1 and 4b coffee bean quality and a soaking time of 24 hours and 36 hours. The results showed that coffee bean quality had a significant effect on total titratable acidity, protein content, b value, and sensory flavor characteristics. The duration of immersion had a significant effect on total titratable acidity, b value, and overall sensory attributes. The combination of grade 4b coffee with 36 hours of immersion produced the best color characteristics based on L* value, while the combination of grade 4b coffee with 24 hours of immersion showed the highest panelist acceptance based on total sensory evaluation. In conclusion, pineapple core waste can be used as a safer and more environmentally friendly alternative method for decaffeinating Robusta coffee. Therefore, by utilizing pineapple core waste as a source of bromelain enzyme, it is expected to increase the added value of local coffee with sensory characteristics that remain appealing to consumers.

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