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INDONESIA
Jurnal Pangan dan Agroindustri
Published by Universitas Brawijaya
ISSN : -     EISSN : 26852861     DOI : https://doi.org/10.21776/ub.jpa
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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Articles 1,086 Documents
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The Effect of Adding Cinnamon Extract on Total Phenol, Antioxidant Activity, and Organoleptic Characteristics of Tempeh Juice Drink: Pengaruh Penambahan Ekstrak Kayu Manis terhadap Total Fenol, Aktivitas Antioksidan, dan Karakteristik Organoleptik Minuman Sari Tempe Setiadi, Nur Mahdiyah Putri; Iswahyudi, Iswahyudi
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
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.2026.014.02.6

Abstract

Abstract Tempeh, a fermented soybean product, contains active antioxidants that can be developed into tempeh juice drinks. Cinnamon extract can improve the taste and reduce the unpleasant aroma of tempeh juice. This study aimed to determine the effect of adding cinnamon extract on total phenol content, antioxidant activity, and organoleptic characteristics of tempeh juice drinks. A Completely Randomized Design was used with three levels of cinnamon extract treatment: F1 (4%), F2 (8%), F3 (12%), and F0 as a control. Data were analyzed using ANOVA and Duncan test (95% significance). The results showed that tempeh juice drink F3 (12% cinnamon extract) was the most preferred, with a total phenol content of 775.62 mg GAE/L and antioxidant activity of 1980.405 ppm. The study suggests that adding cinnamon extract can improve the quality and antioxidant activity of tempeh juice drinks.   Abstrak Tempe, produk fermentasi kedelai, mengandung antioksidan aktif yang dapat dikembangkan menjadi minuman jus tempe. Ekstrak kayu manis dapat ditambahkan guna meningkatkan cita rasa serta mengurangi aroma langu pada sari tempe. Tujuan penelitian ini adalah mengetahui pengaruh penambahan ekstrak kayu manis terhadap total fenol, aktivitas antioksidan, dan karakteristik organoleptik minuman sari tempe. Variabel yang diuji adalah total fenol, aktivitas antioksidan, dan organoleptik (hedonik dan mutu hedonik). Desain Rancangan Acak Lengkap menggunakan tiga taraf perlakuan ekstrak kayu manis F1 (4%), F2 (8%), F3 (12%) dan F0 (kontrol). Data dianalisis menggunakan ANOVA dan uji lanjut Duncan (signifikansi 95%). Panelis yang digunakan adalah 50 orang panelis tidak terlatih. Hasil uji organoleptik menunjukkan minuman sari tempe F3 (konsentrasi ekstrak kayu manis 12%) paling disukai dengan kandungan total fenol dan aktivitas antioksidan secara berurutan 775,62 mg GAE/L dan 1980,405 ppm. Hal ini menunjukkan bahwa penambahan ekstrak kayu manis dapat meningkatkan kualitas dan aktivitas antioksidan minuman jus tempe.
Utilization of Yellow Sweet Potato Flour in Pumpkin Puree Pie to Increase Beta-carotene Content: Pemanfaatan Tepung Ubi Jalar Kuning Pada Pie Puree Labu Kuning Untuk Meningkatkan Kadar Beta-karoten Iswahyudi; Nurul Karima, Rafika; Mira Sofyaningsih
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
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.2026.014.02.5

Abstract

Abstract The objective of the study was to analyze the effect of different formulations utilizing yellow sweet potato flour and yellow pumpkin puree on the beta-carotene content and organoleptic characteristics of the pie. The study employed a Completely Randomized Design, with the treatment factor being the variation in formulation due to the substitution of yellow sweet potato flour and yellow pumpkin puree in each pie formula. The variables tested included beta-carotene content, organoleptic tests conducted by 50 untrained panelists, and proximate analysis only for the selected formula. Data were analyzed using an independent sample t-test, ANOVA, Kruskal-Wallis test, and follow-up Mann-Whitney test (with a 95% significance level). The results showed that the use of yellow sweet potato flour did not have a significant effect on moisture, fat, carbohydrate, and beta-carotene content (p > 0.05). The organoleptic test results indicated a significant effect on color and texture parameters (p < 0.05). The selected pie formulation was F2 (containing 40% yellow sweet potato flour), which had a beta-carotene content of 2672 mcg.   Abstrak Tujuan penelitian yaitu menganalisis pengaruh perbedaan formulasi yang memanfaatkan tepung ubi jalar kuning dan puree labu kuning terhadap kadar beta-karoten dan karakteristik organoleptik pie. Penelitian menggunakan Rancangan Acak Lengkap dengan perbedaan formulasi yang disebabkan oleh substitusi tepung ubi jalar kuning dan puree labu kuning pada setiap formula pie menjadi faktor perlakuan. Variabel yang diuji meliputi kadar betakaroten, uji organoleptik menggunakan 50 panelis tidak terlatih, dan kadar proksimat hanya pada formula terpilih. Data dianalisis menggunakan uji independent sample t-test, ANOVA dan uji Krusskal-Wallis serta uji lanjut Mann-Whitney (signifikan 95%). Hasil penelitian menunjukkan bahwa penggunaan tepung ubi jalar kuning tidak memberikan pengaruh nyata terhadap kadar air, lemak, karbohidrat, dan beta-karoten (p > 0,05). Hasil uji organoleptik menunjukkan terdapat pengaruh nyata terhadap parameter warna dan tekstur (p < 0,05). Formulasi pie terpilih yaitu F2 (tepung ubi jalar kuning sebanyak 40%), memiliki 2672 mcg beta-karoten.
Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition: Pengaruh Penambahan Tepung Kulit Biji Kakao terhadap Karakteristik Fisikokimia dan Sensori Biskuit Lembong, Elazmanawati; Subroto, Edy; Djali, Mohamad; Nazhifa Az-Zahra, Nisrina
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
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.2026.014.02.3

Abstract

Abstract Biscuits are widely consumed convenience foods, but often have limited nutritional value. This study aimed to evaluate the effect of cocoa bean shell (CBS) flour as a partial substitute for wheat flour on the physicochemical and sensory properties of biscuits and to determine the best formulation. The study employed a Completely Randomized Design with five treatments: A (0% CBS/control), B (5%), C (10%), D (15%), and E (20%), each conducted in triplicate. The parameters analyzed included proximate composition, texture (hardness and fracturability), color (L*, a*, b*, and ∆E), and sensory evaluation. The results showed that increasing CBS concentration significantly (p<0.05) increased moisture, ash, protein, and fat content, as well as hardness and fracturability of the biscuits. In contrast, carbohydrate content and sensory acceptability decreased with higher CBS levels. The lightness value (L*) decreased, indicating a darker biscuit color. The best formulation based on sensory evaluation was treatment B (5% CBS), while treatment D (15% CBS) showed the best results based on proximate composition.   Abstrak Biskuit merupakan produk pangan praktis yang banyak dikonsumsi, namun umumnya memiliki kandungan gizi yang kurang seimbang. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung kulit biji kakao (KBK) sebagai substitusi parsial tepung terigu terhadap sifat fisikokimia dan sensoris biskuit serta menentukan formulasi terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan lima perlakuan, yaitu A (0% KBK/kontrol), B (5%), C (10%), D (15%), dan E (20%) dengan tiga ulangan. Parameter yang diamati meliputi analisis proksimat, tekstur (hardness dan fracturability), warna (L*, a*, b*, dan ∆E), serta uji sensoris. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi KBK secara signifikan (p<0,05) meningkatkan kadar air, abu, protein, dan lemak, serta meningkatkan nilai hardness dan fracturability biskuit. Sebaliknya, kadar karbohidrat dan tingkat kesukaan panelis (sensoris) menurun seiring peningkatan KBK. Nilai kecerahan (L*) menurun, menunjukkan warna biskuit menjadi lebih gelap. Formulasi terbaik berdasarkan uji sensoris adalah B (5% KBK), sedangkan berdasarkan parameter proksimat adalah D (15% KBK).
Strategy for Maintaining the Quality of Fresh-Cut Melon During Cold Storage Through Corn Starch-Gelatin Edible Coating Enriched with Citric Acid: Strategi untuk Mempertahankan Kualitas Melon Potong Cucumis melo L. selama Penyimpanan Dingin melalui Edible Coating Pati Jagung-Gelatin yang Diperkaya Asam Sitrat Hong, Jennifer; Fanniya D. Rahmadania; A. Putri, Aysah; Sofiatin; Rosmiati, Mia
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
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.2026.014.02.2

Abstract

Abstract Fresh-cut melon (Cucumis melo L.) is a popular minimally processed product widely consumed in Indonesia; however, peeling and cutting operations accelerate physiological deterioration, microbial spoilage, and quality loss, thereby shortening its shelf life. The application of edible coatings has emerged as a sustainable strategy to maintain the quality of fresh-cut fruits during cold storage. This study aimed to evaluate the effect of citric acid concentration on the physicochemical properties of corn starch-gelatin-based edible coating solutions and to assess their efficacy in maintaining the quality of fresh-cut melon stored at 10 °C for 12 days. A completely randomized design (CRD) with a single factor was employed, consisting of five citric acid concentrations (0%, 0.5%, 1%, 1.5%, and 2%, w/v). The citric acid-enriched coating solutions were characterized based on visual appearance, pH, and functional group analysis using FTIR, while the quality of fresh-cut melon was evaluated through weight loss, moisture content, firmness, browning index (BI), total soluble solids (TSS), titratable acidity (TA), and sensory attributes. The results revealed that the incorporation of 0.5% citric acid significantly reduced the pH of the coating solution and effectively suppressed weight loss to 9.40 ± 2.06%, while maintaining a titratable acidity of 1.18 ± 0.20% and a browning index of 2.16 ± 0.55 after 12 days of storage. These findings demonstrate that citric acid-enriched corn starch-gelatin edible coating, particularly at 0.5% concentration, is a promising eco-friendly approach for maintaining the quality of fresh-cut melon during cold storage.   Abstrak Melon potong (Cucumis melo L.) merupakan produk olahan minimal yang populer dan banyak dikonsumsi di Indonesia; namun, proses pengupasan dan pemotongan dapat mempercepat kerusakan fisiologis, pertumbuhan mikroba, dan penurunan kualitas, sehingga memperpendek masa simpannya. Aplikasi edible coating telah menjadi salah satu strategi berkelanjutan untuk mempertahankan kualitas buah potong selama penyimpanan dingin. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi asam sitrat terhadap karakteristik fisikokimia larutan edible coating berbahan dasar pati jagung-gelatin serta efektivitasnya dalam mempertahankan kualitas melon potong yang disimpan pada suhu 10 °C selama 12 hari. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima taraf konsentrasi asam sitrat (0%, 0,5%, 1%, 1,5%, dan 2% b/v). Larutan edible coating yang diperkaya asam sitrat dikarakterisasi berdasarkan penampakan visual, nilai pH, dan analisis gugus fungsional menggunakan FTIR, sementara kualitas melon potong dievaluasi melalui susut bobot, kadar air, kekerasan, browning index (BI), total padatan terlarut (TPT), total asam tertitrasi (TAT), dan uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan asam sitrat 0,5% secara signifikan menurunkan pH larutan dan efektif menekan susut bobot hingga 9,40 ± 2,06%, dengan nilai total asam tertitrasi sebesar 1,18 ± 0,20% dan browning index sebesar 2,16 ± 0,55 pada hari ke-12 penyimpanan. Temuan ini menunjukkan bahwa edible coating pati jagung-gelatin yang diperkaya asam sitrat, khususnya pada konsentrasi 0,5%, merupakan pendekatan ramah lingkungan yang menjanjikan untuk mempertahankan kualitas melon potong selama penyimpanan dingin.
Study On The Effect Of Different Carrageenan Concentrations On The Physical, Chemical, And Sensory Characteristics Of Pineapple Ice Cream: Studi Pengaruh Perbedaan Konsentrasi Karagenan Terhadap Sifat Fisik, Kimia, Dan Sensori Es Krim Nanas Hidayah, Nurul; Desi Lestari Dwi Putri, Wulan; Miftakhul Janah, Indah
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
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.2026.014.02.4

Abstract

Abstract This study aimed to evaluate the effect of the ratio of pineapple puree and carrageenan on the physical, chemical, and sensory characteristics of pineapple ice cream. The experiment was designed using a Completely Randomized Design (CRD) with four treatment levels of pineapple puree and carrageenan ratio: F0 (200 g : 0 g), F1 (194 g : 6 g), F2 (188 g : 12 g), dan F3 (182 g : 18 g) performed in triplicate. The evaluated parameters encompassed physical properties (melting rate, viscosity, and overrun), chemical properties (protein content, total soluble solids, pH, vitamin C content, and antioxidant activity), as well as hedonic sensory evaluation (taste, aroma, color, texture, aftertaste, and overall acceptability). The obtained data were statistically analyzed using One-Way ANOVA, followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level (α = 0.05). The results indicated that the variation in the ratio of pineapple puree and carrageenan significantly affected the melting rate, viscosity, pH, total soluble solids, protein content, antioxidant activity, and all sensory attributes. However, the treatments did not significantly affect the overrun value and vitamin C content of the ice cream. The formulation with an appropriate ratio showed improved texture stability and sensory acceptance, indicating its potential application in pineapple ice cream production.   Abstrak Penelitian ini bertujuan untuk mengevaluasi pengaruh rasio puree nanas dan karagenan terhadap karakteristik fisik, kimia, dan sensori es krim nanas. Eksperimen dirancang menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan rasio puree nanas dan karagenan: F0 (200 g : 0 g), F1 (194 g : 6 g), F2 (188 g : 12 g), dan F3 (182 g : 18 g) dan dilakukan pengulangan sebanyak tiga kali. Parameter yang dievaluasi mencakup sifat fisik (melting rate, viskositas, dan overrun), sifat kimia (kadar protein, total padatan terlarut, pH, vitamin C, dan aktivitas antioksidan), serta uji sensori hedonik (rasa, aroma, warna, tekstur, aftertaste, dan penerimaan keseluruhan). Data dianalisis secara statistik menggunakan One-Way ANOVA dan dilanjutkan dengan Duncan's Multiple Range Test (DMRT) pada taraf signifikansi 5% (α = 0,05). Hasil penelitian menunjukkan bahwa variasi rasio puree nanas dan karagenan memberikan pengaruh nyata terhadap melting rate, viskositas, pH, total padatan terlarut, protein, aktivitas antioksidan, serta seluruh atribut sensori. Namun demikian, perlakuan tersebut tidak memberikan pengaruh yang signifikan terhadap nilai overrun dan kadar vitamin C es krim. Formulasi dengan rasio yang tepat mampu meningkatkan kestabilan tekstur dan penerimaan sensori, sehingga berpotensi untuk diaplikasikan dalam pengembangan produk es krim nanas.
Characterization of Physicochemical and Functional Attributes of Purple Corn (Zea mays L. var. ceratina) Flour and Its Application in Gluten-Free Noodle Development Ayuningtyas, Laksmi Putri; Hidrotunnisa, Hidrotunnisa; Livianinda Elza, Aldila
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
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.2026.014.02.1

Abstract

Gluten-free noodles are increasingly important as alternatives to wheat-based products for consumers with gluten intolerance and for the diversification of functional foods. This study aimed to characterize the physicochemical and functional properties of purple corn flour and evaluate its application in gluten-free noodle development using modified cassava flour (mocaf). Purple corn flour was produced by drying and milling and formulated into noodles at different purple corn flour:mocaf ratios (20:80–60:40). Proximate composition, functional properties, color, and RVA pasting behavior were analyzed, while noodle quality was evaluated through cooking properties, texture profile, anthocyanin content, and antioxidant activity. Purple corn flour showed a peak viscosity of approximately 1750 cP and moderate setback viscosity (342 cP). Increasing purple corn flour significantly increased anthocyanin content (0.75–5.21 mg/L) and antioxidant activity (33.99–49.21% inhibition), while formulation ratio affected cooking time, cooking loss (1.54–4.66%), and hardness (53.59–132.47 g). These results indicate that purple corn flour is a promising functional ingredient for gluten-free noodles with acceptable technological quality and enhanced bioactive properties.

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