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Jurnal Pangan dan Agroindustri
Published by Universitas Brawijaya
ISSN : -     EISSN : 26852861     DOI : https://doi.org/10.21776/ub.jpa
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Agriculture, Biological Sciences & Forestry
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Articles 1,080 Documents
 104   105   106   107   108 
Whey-Gelatin Edible Film: Gelation Time, Solubility and Microstructure with Incorporated Green Tea Powder: Edible Film Whey-Gelatin: Lama Gelasi, Solubilitas dan Mikrostruktur dengan Penggabungan Bubuk Teh Hijau Fahrullah, Fahrullah; Basriani, Basriani; Anita, Cis; Febryanti, Farah; Fitriyani, Fitriyani
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.4

Abstract

Abstract Edible film is a promising eco-friendly alternative to synthetic plastic packaging. This study evaluates the effect of green tea powder on the characteristics of whey-gelatin-based edible films using a completely randomized design with three treatments: P1 (5%), P2 (10%), and P3 (15%), each replicated three times. Results indicate that green tea powder significantly affects gelation time and solubility (P<0.01). Gelation time ranged from 9 minutes 56 seconds to 17 minutes 32 seconds, and solubility ranged from 43.31% to 45.87%. The incorporation of green tea powder altered the microstructure of the films, enhancing surface features and strengthening the polymer matrix. The optimal concentration of green tea powder was 5%, producing the shortest gelation time (9 minutes 56 seconds) and a solubility of 45.87%. These findings highlight the potential of whey-gelatin-based edible films as biodegradable and sustainable packaging for food products, promoting environmental conservation.     Abstrak Edible film adalah alternatif ramah lingkungan yang menjanjikan untuk menggantikan bahan kemasan plastik sintetis. Penelitian ini bertujuan mengevaluasi pengaruh bubuk teh hijau terhadap karakteristik edible film berbasis whey-gelatin. Penelitian menggunakan rancangan acak lengkap dengan tiga perlakuan: P1 (5%), P2 (10%), dan P3 (15%), masing-masing dengan tiga ulangan. Hasil menunjukkan penggabungan bubuk teh hijau secara signifikan memengaruhi waktu gelasi dan kelarutan film (P<0,01). Waktu gelasi berkisar antara 9 menit 56 detik hingga 17 menit 32 detik, sementara nilai kelarutan berkisar antara 43,31% hingga 45,87%. Penambahan teh hijau juga memengaruhi mikrostruktur film, memperbaiki fitur permukaan dan memperkuat matriks polimer. Konsentrasi optimal bubuk teh hijau adalah 5%, menghasilkan waktu gelasi lebih singkat (9 menit 56 detik) dengan kelarutan 45,87%. Temuan ini mendukung potensi edible film berbasis whey-gelatin sebagai bahan kemasan ramah lingkungan yang biodegradable.  
Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle Mohd Rozali, Nur Anisya Faten; Windayani, Neneng; Sunarharum, Wenny Bekti; Romli, Siti Rashima; MD Sikin, Adi; Wan Kamarudin, Wan Saidatul Syida
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.1

Abstract

The fermentation time plays a crucial role in the development of functional properties in fermented products, including kefir. This study investigates the effect of fermentation time on the nutritional, microbiological, and sensory properties of Roselle-based kefir popsicles. Fermentation times of 0, 18, 24, and 30 hours were analyzed for changes in acidity, viscosity, turbidity, fat content, ash content, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), anthocyanins, antioxidant activity, calcium concentration, and Lactobacillus spp. population. Sensory evaluation assesses consumer preferences based on appearance, mouthfeel, flavor, aroma, color, and overall acceptance. The results showed that longer fermentation times, especially 30 hours, increased acidity, viscosity, and other nutritional parameters. However, popsicles fermented for 18 hours were most preferred by consumers due to their balanced sensory attributes. This study highlights the role of fermentation time in enhancing both the nutritional value and sensory appeal of Kefir Roselle-based popsicles, suggesting their potential as functional foods.
The Effect of Chitosan-Based Edible Coating, Aloe Vera Extract with the Addition of Orange Pectin on the Shelf Life of Cut Pears: Pengaruh Edible Coating Berbasis Kitosan, Ekstrak Aloe Vera Dengan Penambahan Pektin Jeruk Terhadap Masa Simpan Buah Pir Potong Muryeti, Muryeti; Sadida, Koulan
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.6

Abstract

Abstract Indonesia has an abundance of fruit, but they are prone to damage from mechanical, chemical, and microbiological factors. The use of edible coating made from chitosan, aloe vera extract, and citrus pectin can serve as an alternative packaging to protect fruit from contamination. This study aims to analyze the effect of use of aloe vera extract and chitosan in making edible coatings from orange pectin on the characteristics of cut pears. This study used a Completely Randomized Design (CRD) with a 2-factor factorial design to test the combination of edible coatings on sliced pears, with quality parameters such as weight loss, pH, and total soluble solids (TSS) over 6 days of storage at room temperature, analyzed using Two-Way ANOVA. The research stages started with the preparation of chitosan solution, the manufacture of edible coating from aloe vera, chitosan, pectin and application edible coating on pears. Quality tests were then carried out, including weight loss, pH, vitamin C content, total dissolved solids and organoleptics.The results showed that edible coatings significantly reduced weight loss, maintained total soluble solid, pH, vitamin C content, and organoleptic quality, extending the shelf life of sliced pears compared to untreated pears (control). The percentage value of weight loss was obtained at 0.0389%, while pH 3.5, TPT 7.0°Brix, vitamin C content 24.75 mg/10g, color preference reached 3.3, aroma preference reached 1.9 and texture preference reached 2.4.The optimal concentration was determined to be 2% aloe vera and 2% chitosan (V1K2).   Abstrak Indonesia memiliki hasil buah yang melimpah, namun rentan rusak oleh faktor mekanik, kimia, dan mikrobiologi. Penggunaan edible coating berbahan kitosan, ekstrak aloe vera, dan pektin jeruk dapat menjadi alternatif kemasan untuk melindungi buah dari kontaminasi.  Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan ekstrak aloe vera dan kitosan dalam pembuatan edible coating dari pektin jeruk terhadap karakteristik buah pir potong. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial yaitu konsentrasi aloe vera dan kitosan untuk menguji kombinasi edible coating pada buah pir potong dengan parameter mutu seperti susut bobot, pH, dan total padatan terlarut (TPT) selama 6 hari penyimpanan pada suhu ruang, serta dianalisis menggunakan Two Way ANOVA.  Tahapan penelitian diawali dengan pembuatan larutan kitosan, pembuatan edible coating dari aloe vera, kitosan, pektin serta pengaplikasian edible coating pada buah pir. Setelah itu dilakukan pengujian mutu antara lain susut bobot, pH,kadar vitamin C, total padatan terlarut (TPT) dan organoleptik. Hasilnya menunjukkan bahwa edible coating dari ekstrak aloe vera, kitosan dan pektin berpengaruh dalam mengurangi susut bobot, mempertahankan TPT, pH, kadar vitamin C, dan kualitas organoleptik, memperpanjang masa simpan buah dibandingkan dengan buah pir tanpa perlakuan (kontrol). Nilai persentase dari susut bobot mencapai 0,0389%, pH 3,5, TPT 7.0°Brix, kadar vitamin C 24,75 mg/10g, kesukaan warna hingga skor 3,3, kesukaan aroma sampai skor 1,9 dan kesukaan tekstur mencapai skor 2,4. Konsentrasi optimal diperoleh pada konsentrasi 2% aloe vera dan 2% kitosan (V1K2).  
Optimization of Wet Noodle Formulation Fortified with Spirulina platensis L. Powder Using D-Optimal Mixture Design: Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina platensis L. Menggunakan D-Optimal Mixture Design Setyawan, Hendrix Yulis; Eka Wahyu Belianna; Afifal, Lana Izzatul; Damayanti, Devi Dwi; Shafira, Dhea Aura Bening; Wijayanti, Karlina
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.5

Abstract

Abstract The productive life of Indonesian people encourages the consumption of cheap and practical instant noodles, with 3.8% consuming them more than once a day. However, the low protein content of instant noodles requires fortification, one of which is with Spirulina platensis powder which contains high protein up to 71.90%. This study aims to determine the optimum proximate conditions of wet noodles fortified with spirulina powder using Design Expert 13 software with the D-optimal mixture design method. The variables tested were spirulina powder with an upper limit of 3.75 grams and a lower limit of 0 grams, and tapioca flour with an upper limit of 7.5 grams and a lower limit of 3.75 grams. The results of statistical tests showed that spirulina powder was significant on protein and carbohydrate levels (F<0.05), but not significant on water, ash, and fat levels (F>0.05). The best formulation was obtained at 3.75 grams of tapioca and 3.75 grams of spirulina with a water content of 32.06%, ash 2.49%, protein 18.96%, fat 1.78%, carbohydrate 44.71% which met the wet noodle standards in SNI 01-2987-2015.   Abstrak Kehidupan produktif masyarakat Indonesia mendorong konsumsi mi instan yang murah dan praktis, dengan 3,8% mengonsumsinya lebih dari sekali per hari. Namun, kandungan protein mi instan yang rendah memerlukan fortifikasi, salah satunya dengan bubuk Spirulina platensis yang mengandung protein tinggi hingga 71,90%. Penelitian ini bertujuan untuk menentukan kondisi optimum proksimat mi basah terfortifikasi bubuk spirulina menggunakan software Design Expert 13 dengan metode D-optimal mixture design.  Variabel yang diuji adalah bubuk spirulina dengan batas atas 3,75 gram dan batas bawah 0 gram, serta tepung tapioka dengan batas atas 7,5 gram dan batas bawah 3,75 gram. Hasil uji statistik menunjukkan bubuk spirulina signifikan terhadap kadar protein dan karbohidrat (F<0,05), tetapi tidak signifikan terhadap kadar air, abu, dan lemak (F>0,05). Formulasi terbaik diperoleh pada 3,75 gram tapioka dan 3,75 gram spirulina dengan kadar air 32,06%, abu 2,49%, protein 18,96%, lemak 1,78%, dan karbohidrat 44,71% yang telah sesuai standar mi basah pada SNI 01-2987-2015.
Optimization of Sweet Sorghum (Sorghum Bicolor L. Moench) Clarifying Process Using a Centrifugation: Optimasi Proses Penjernihan Nira Sorgum Manis (Sorghum Bicolor L. Moench) Menggunakan Sentrifugasi Istianah, Nur; Fatmala, Yayank Ulfa; Ali, Dego Yusa; Putri, Widya Dwi Rukmi
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.3

Abstract

Abstract Sweet sorghum juice is currently widely used as raw material for bioethanol and can potentially be converted into liquid sugar. However, impurity particles from the extraction process are still an issue in fermentation and evaporation. This study aims to determine the optimal conditions for the sorghum juice clarification process through the centrifugation process by analyzing the effect of rotation speed (300-700 RPM) and centrifugation time (45-75 minutes) on turbidity and total dissolved solids (TSS) parameters using the Response Surface Methodology (RSM) method. The results showed that rotation speed and centrifugation time significantly affected turbidity and TSS values. The optimum conditions were obtained at a rotation speed of 500 RPM for 53.49 minutes with a turbidity value of 2.02 NTU and TPT of 17.93 °Brix. These results are expected to provide information on the best conditions for the sorghum juice clarification process using centrifugation. Abstrak Nira sorgum manis saat ini banyak digunakan untuk bahan baku bioetanol dan berpotensi untuk diolah menjadi gula cair. Namun, partikel pengotor dari proses ekstraksi masih menjadi permasalahan baik pada proses fermentasi maupun evaporasi. Penelitian ini bertujuan untuk menentukan kondisi optimal proses penjernihan nira sorgum melalui proses sentrifugasi dengan menganalisis pengaruh kecepatan putar (300-700 RPM) dan lama sentrifugasi (45-75 menit) pada parameter turbiditas dan total soluble solid (TSS) menggunakan metode Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahwa kecepatan putar dan lama sentrifugasi memiliki pengaruh signifikan pada nilai turbiditas dan TSS. Adapun kondisi optimum didapatkan pada kecepatan putar 500 RPM selama 53,49 menit dengan nilai turbiditas 2,02 NTU dan TPT 17,93 0Brix. Hasil ini diharapkan mampu memberikan informasi kondisi terbaik pada proses penjernihan nira sorgum menggunakan sentrifugasi.
Effect of Adding Different Active Substances on Inhibition Zone Diameter and Microstructural Properties of Composite Bioplastics Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko; Susilo, Donor Utomo M.; Saraswati, Ayu Rahayu; Masruri; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.2

Abstract

This study identifies the phytochemical compounds in ethanolic extracts of Syzygium myrtifolium leaves, applies it to developing composite bioplastics as a natural antibacterial agent, and compares it with composite bioplastics prepared with sodium benzoate, particularly regarding inhibition zone diameter and microstructure. The results showed that the phytochemicals were identified in the ethanolic extract of Syzygium myrtifolium leaves, like flavonoids, alkaloids, tannins, phenolics, terpenoids, and saponins. LC-MS confirming bioactive in it as auraptenol, calopiptin, quercetin-3-O-β-D-glucuronide, and quercetin-3-O-L-arabinopyranoside. Moreover, in vitro tests showed that composite bioplastics with the ethanolic extracts of Syzygium myrtifolium had inhibition zone diameter against E. coli, similar to those with sodium benzoate added. Additionally, the microstructure of the composite bioplastics with the ethanolic extracts of Syzygium myrtifolium was rougher, irregular, and more porous than those of another. It indicated that the ethanolic extract of Syzygium myrtifolium leaf could be used as a natural antibacterial agent to replace the chemical agent.  
Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute): Pembuatan Cokelat Bar Menggunakan Vco Sebagai Cocoa Butter Substitute Secara Conching dan Tempering (Ditinjau dari Waktu Conching dan Variasi Substitute) Zain, Raina Khoirunisa; Dewi, Erwana; Yerizam, Muhammad
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.5

Abstract

Abstract One of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction. Therefore, cocoa butter has a high price with limited and fluctuating supply. Cocoa butter also has characteristics that are difficult to replace by other vegetable fats. However, cocoa butter substitutes can be used as an alternative as a more economical substitute. One of them is VCO, which has a high lauric acid content, can soften the texture and has the potential to be a substitute fat in chocolate products. In this study, VCO: Cocoa Butter substitution was carried out with a composition ratio of 0:100, 25:75, 50:50, 75:25, 100:0 (%wt). Chocolate making is processed by conching for 8 and 16 hours with an optimum temperature of 50 ℃ and processed by tempering. From the analysis results, a ratio of 25:75 (%wt) was obtained which produced chocolate characteristics in accordance with SNI 3749-2009, namely with a melting point of 33.2 ℃, water content of 1.20%, ash content of 1.16%, fat content of 43.66%, protein content of 4.89%, and carbohydrate content of 49.09%. VCO tends to lower the melting point of chocolate bars.   AbstrakSalah satu komponen penting dalam pembuatan cokelat adalah cocoa butter karena berpengaruh terhadap tekstur dan titik leleh produk akhir. Proses produksinya melibatkan beberapa tahap, mulai dari fermentasi hingga ekstraksi. Maka dari itu, cocoa butter memiliki harga tinggi dengan pasokan terbatas dan fluktuatif. Cocoa butter juga memiliki karakteristik yang sulit digantikan oleh lemak nabati lainnya. Namun demikian, cocoa butter substitute dapat digunakan sebagai alternatif sebagai pengganti yang lebih ekonomis. Salah satunya adalah VCO, yang memiliki kandungan asam laurat yang tinggi, dapat melembutkan tekstur dan berprotensi menjadi lemak pengganti pada produk cokelat. Dalam penelitian ini, dilakukan substitusi VCO : Cocoa Butter dengan perbandingan komposisi yaitu 0:100, 25:75, 50:50, 75:25, 100:0 (%wt). Pembuatan cokelat diproses secara conching selama 8 dan 16 jam dengan suhu optimum 50 ℃ serta diproses secara tempering. Dari hasil analisis, diperoleh perbandingan 25:75(%wt) yang menghasilkan karakteristik cokelat sesuai dengan SNI 3749-2009, yaitu dengan titik leleh 33,2 ℃, kadar air 1.20%, kadar abu 1,16%, kadar lemak 43,66%, kadar protein 4,8928%, dan kadar karbohidrat 49,0872%. VCO cenderung menurunkan titik leleh pada cokelat bar.
Evaluation of Peroxide Value and Free Fatty Acid Content in Coconut Oil and Palm Oil under Different Heating Temperature Treatments using Reflectance–Fluorescence-based computer vision: Evaluasi Bilangan Peroksida dan Asam Lemak Bebas Minyak Kelapa dan Minyak Sawit dengan Perlakuan Pemanasan Temperatur Berbeda Menggunakan Computer Vision Reflektansi-Fluoresensi Oktaviana, Luluk; Nugroho, Wahyunanto Agung; Al Riza, Dimas Firmanda Al Riza
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.4

Abstract

AbstractThis study aims to develop a rapid method for assessing the quality of coconut oil and palm oil based on peroxide value and free fatty acid (FFA) content, using a reflectance–fluorescence-based computer vision system. The background of this research lies in the need for a more efficient analytical method compared to conventional laboratory testing, which is often time-consuming and costly. In this study, oil samples were subjected to heating treatments at 180 and 200 °C to simulate frying conditions. The peroxide value and FFA were analyzed using standard laboratory methods, while the computer vision system acquired image data of the oil samples using a reflectance and fluorescence imaging setup. A classification model was developed using a Convolutional Neural Network (CNN) algorithm to automatically extract color features contributing to oil quality classification. The results showed that the *a* (redness) and *b* (yellowness) values increased in samples treated at 180  and 200 °C, indicating Maillard reactions and thermal degradation. Conversely, the *L* value (lightness) decreased due to prolonged exposure to high temperatures. The CNN model was able to classify coconut oil quality with accuracies of 57.07% and 57.41%, while for palm oil, the model achieved accuracies of 85.77% and 94.22%. These findings suggest that the reflectance–fluorescence computer vision approach holds potential as an alternative method for evaluating the quality of cooking oils.   AbstrakPenelitian ini bertujuan mengembangkan metode cepat untuk penilaian kualitas minyak kelapa dan minyak sawit berdasarkan nilai bilangan peroksida dan kandungan asam lemak bebas (FFA), berbasis computer vision reflektansi-fluoresensi. Latar belakang penelitian ini didasari oleh kebutuhan akan metode analisis yang lebih efisien dibandingkan pengujian laboratorium konvensional, yang umumnya memerlukan waktu lama dan biaya tinggi. Dalam penelitian ini, sampel minyak diberikan perlakuan pemanasan pada suhu 180 dan 200 °C untuk mensimulasikan kondisi kualitas minyak yang berbeda. Nilai bilangan peroksida dan FFA dianalisis menggunakan metode laboratorium, sementara sistem computer vision memperoleh data dari citra minyak yang diambil menggunakan setup computer vision reflektansi dan fluoresensi. Model klasifikasi dikembangkan dengan menggunakan algoritma Convolutional Neural Network (CNN) yang akan mengekstrak fitur warna yang berkontribusi untuk klasifikasi secara otomatis. Hasil menunjukkan bahwa nilai a (kemerahan) dan b (kekuningan) meningkat pada sampel dengan perlakuan suhu 180 dan 200 °C, yang mengindikasikan reaksi Maillard dan degradasi termal. Sebaliknya, nilai L (kecerahan) menurun akibat lamanya waktu pemanasan pada suhu tinggi. Model CNN mampu mengklasifikasikan kualitas minyak kelapa dengan akurasi masing-masing sebesar 57,07% dan 57,41%, sedangkan akurasi pada minyak sawit mencapai 85,77% dan 94,22%. Temuan ini menunjukkan bahwa pendekatan computer vision reflektansi-fluoresensi berpotensi digunakan sebagai metode alternatif dalam evaluasi kualitas minyak goreng.
Chemical and Sensory Characteristics of Sugar-Free Lemon Flavored Ready to Drink Tea with Different Carboxymethyl Cellulose Concentrations: Karakteristik Kimia dan Sensori Ready to Drink Teh Berperisa Lemon Bebas Gula dengan Konsentrasi Carboxymethyl Cellulose yang Berbeda Utama, Naufal Saputra; Hutami, Rosy; Nurlaela, Raden Siti
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.6

Abstract

Abstract Ready to drink (RTD) beverages like lemon-flavored tea can be consumed without preparation. This study analyzed the effect of Carboxymethyl Cellulose (CMC) concentrations on sugar-free lemon tea's pH, dissolved solids, polyphenol, sensory attributes and hedonic ratings. A Completely Randomized Design (CRD) with one factor, namely the concentration of CMC used as the variable. The CMC concentration factor was divided into 5 levels: 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%. The results of the study indicated that the concentration of CMC affected pH levels, hedonic taste testing, sensory taste testing and organoleptic testing. However, total dissolved solids were not significantly affected. The optimal formulation was the lemon-flavored tea with 0.25% CMC concentration, which had a pH value of 3.34, total dissolved solids of 0.11, and a polyphenol content of 334 mg/kg. This research is beneficial for the beverage industry in developing sugar-free RTD tea with good taste and sensory stability.   AbstrakMinuman ready to drink (RTD) adalah minuman yang sudah siap untuk dikonsumsi tanpa memerlukan persiapan tambahan. Penelitian ini bertujuan untuk mengetahui karakteristik nilai pH, total padatan terlarut, kadar polifenol, dan sifat sensori pada minuman teh berperisa lemon bebas gula dengan penambahan konsentrasi Carboxymethyl Cellulose (CMC) yang berbeda. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) 1 faktor, yaitu konsentrasi CMC yang digunakan sebagai faktornya. Faktor konsentrasi CMC dibagi menjadi 5 taraf, yaitu: 0,10%, 0,15%, 0,20%, 0,25% dan 0,30%. Hasil penelitian menunjukkan bahwa konsentrasi CMC berpengaruh terhadap nilai pH, uji hedonik dan uji organoleptik. Sementara, dari segi total padatan terlarut tidak berpengaruh. Formula terpilih adalah minuman teh berperisa lemon dengan konsentrasi CMC 0,25% yang memiliki nilai pH 3,34, total padatan terlarut 0,11 dan nilai kadar polifenol 334 mg/kg. Penelitian ini bermanfaat bagi industri minuman dalam mengembangkan minuman RTD teh bebas gula dengan cita rasa dan stabilitas sensori yang baik.
Sensory Characteristics, Nutrient Content, and Microbial Load of Rice Eel (Monepterus albus) Tocino, Flavored With Fruit Extracts Ladipe, Halem Karenez Y.; Angeles Jr., Isagani P.; Pataueg, Arjay B.; Ame, Evelyn C.; Ballad, Emma L.; Castro, Marites R.; Asprec, Mary Joy L.
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.2

Abstract

This study aimed to evaluate the sensory characteristics, nutrient content, and microbial load levels of Rice eel tocino flavored with different fruit extracts. Four experimental fish tocino were formulated to contain O. niloticus + 0%fruit extract (C0), M. albus + 2.26% Philippine lime (T1), M. albus + 2.26% Lemon (T2), and M. albus + 2.26% Orange (T3). Sensory evaluation and descriptive analysis were used for sensory characteristics. FDA standards and aerobic plate count were used for nutrient content and microbial analysis. All treatments were done in triplicate and were subjected to ANOVA with a post hoc test. Results show that sensory attributes in all treatments were perceived as “liked very much”. Nutrient analysis in all formulated treatments has shown an acceptable protein content of 26%-30%. Total fat ranged from 0%-3%, while total carbohydrates ranged from 2%-4.7%. All treatment groups showed acceptable limits of microbial levels (<106 cfu/g) until 32 days of storage.

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