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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 96 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 Prasetyo, rengky Hermawan Hadi; Rasmiyana, Rasmiyana; Rakhmadevi, Ade Galuh; Prasetyo, Frengky Hermawan Hadi; Fadilah, Putu Tessa; Dewi, Putri Satika
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (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.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 Putri, Destiana Adinda; Winarti, Sri; Abdilla, Anna; Yusuf, Aulia Islamiati; Wardianto, Muhammad Rosyid; Lukitasari, Candra Ayu Devi
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (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.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 Arzani, Lalu Danu Prima; Nalurita, Indah; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (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.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 effectiv for comprehensively and systematically mapping the sensory profile differentiation of cascara.
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 Novitasari, Dian Rizqi; Yudhistira, Bara; Azarine, Cantika Aurellia; Ramadhani, Putri Wulan; Majida, Sechatabina Shahia; Gultom, Xaviera Angelica
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (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.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 Fernanda, Muhammad Tegar; Katherine , Nyayu Karina; Marsela, Adinda; Jannah, Syerina Raihatul; Putri, Rani Revina; Manurung, Nancy Eka Putri
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (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.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 Prameswari, Alizza Zahira; Hatiningsih, Sayi; Kenardi, Jason Patrick; Pradnyawangi, Ni Made Mutia; Hermayuli, Ida Ayu Agung Prapita; Artawan, I Putu Agus
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.

Page 10 of 10 | Total Record : 96

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