Jurnal Agroindustri Berkelanjutan

Karakteristik Karakteristik Sirup Buah Nanas (Ananas comosus L.Merr) dengan Penambahan Gum Arab sebagai Bahan Penstabil.

2026-05-24T10:15:55+00:00

Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia dan sensori sirup nanas denganpenambahan gum arab sebagai bahan penstabil. Penelitian dilakukan menggunakan metode kuantitatifdengan perlakuan variasi konsentrasi gum arab (0%; 0,25%; 0,5%; 0,75%; 1%; dan 1,25%) dengan tiga kaliulangan. Data yang diperoleh dianalisis secara deskriptif. Sirup nanas dibuat dengan kadar gula 65%.Parameter yang diamati meliputi viskositas menggunakan viskometer Ostwald, pH menggunakan pH meter,serta uji sensori hedonik skala 1–5 oleh 30 panelis tidak terlatih terhadap parameter aroma, warna, dan rasa.Hasil penelitian menunjukkan bahwa peningkatan konsentrasi gum arab menyebabkan peningkatanviskositas yang ditandai dengan bertambahnya waktu alir (47,6 - 56,6 detik) pada viskometer Ostwald. NilaipH sirup nanas mengalami peningkatan secara bertahap dari 5,43 (0%) menjadi 5,52 (1,25%). Hasil ujisensori menunjukkan bahwa tingkat kesukaan tertinggi diperoleh pada konsentrasi gum arab 1%, denganskor aroma 3,9 (suka), warna 3,7 (suka) dan rasa 4,1 (suka).
Kata kunci: sirup nanas, gum arab, penstabil, viskositas.

PENGARUH PENAMBAHAN PUREE WORTEL (Daucus carota L) PADA PATTY IKAN LELE (Clarias sp) TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI

2026-07-02T14:45:40+00:00

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan puree wortel (Daucus carota L) terhadap
sifat fisik, kimia, dan sensori patty ikan lele (Clarias sp). Penelitian dilaksanakan menggunakan Rancangan
Acak Kelompok Lengkap (RAKL) dengan enam perlakuan konsentrasi puree wortel: 0%, 10%, 15%, 20%,
25%, dan 30% dari berat daging ikan lele, masing-masing dengan empat ulangan. Parameter yang diamati
meliputi kadar air, sifat fisik (hardness, cohesiveness, dan springiness), analisis sensori (skoring dan hedonik),
serta analisis kimia untuk perlakuan terbaik. Hasil penelitian menunjukkan bahwa penambahan puree wortel
memberikan pengaruh nyata terhadap nilai hardness dan springiness, namun tidak memberikan pengaruh
nyata terhadap cohesiveness. Secara sensori, penambahan puree wortel berpengaruh nyata terhadap warna,
dan penerimaan keseluruhan. Perlakuan terbaik diperoleh pada penambahan 25% puree wortel (P4) yang
menghasilkan patty dengan kadar air, kadar lemak, kadar protein, serat kasar, dan aktivitas antioksidan yang
sesuai dengan standar mutu SNI 8503:2018. Penambahan puree wortel dapat meningkatkan kandungan serat
dan karotenoid patty, sekaligus memperbaiki mutu sensori tanpa menurunkan tekstur internal secara
signifikan.
Kata kun

ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) PADA UMKM PEMPEK XYZ DI KOTA BANDAR LAMPUNG

2025-06-03T05:02:39+00:00

Good Manufacturing Practice (GMP) merupakan standar dasar yang harus diterapkan dalam industri pangan untuk menjamin mutu dan keamanan produk yang dihasilkan. Penelitian ini bertujuan untuk menganalisis tingkat penerapan GMP pada UMKM Pempek XYZ di Kota Bandar Lampung berdasarkan 18 aspek yang diatur dalam Peraturan Menteri Perindustrian Nomor 75 Tahun 2010. UMKM Pempek XYZ memiliki izin edar dari BPOM, LPPOM MUI dan NIB. Penelitian ini menggunakan metode deskriptif dengan pendekatan kualitatif. Pengumpulan data melalui observasi, wawancara, dan studi dokumentasi. Data dianalisis menggunakan metode Gap Analysis untuk menilai tingkat kesesuaian dan Fishbone Diagram untuk mengidentifikasi penyebab ketidaksesuaian. Hasil penelitian menunjukkan bahwa tingkat penerapan GMP pada UMKM Pempek XYZ mencapai 71,92%, yang berarti masih memerlukan perbaikan agar memenuhi standar. Penelitian ini menghasilkan 33 rekomendasi perbaikan yang diharapkan dapat menjadi acuan dalam meningkatkan penerapan GMP di UMKM Pempek XYZ secara berkelanjutan, sehingga dapat membantu UMKM dalam meningkatkan kualitas produk serta menjadi acuan bagi pelaku usaha sejenis yang ingin menerapkan GMP secara optimal.

Kata Kunci: Fishbone Diagram, GAP Analysis, Good Manufacturing Practice,

Keamanan Pangan, Pempek, UMKM

CHARACTERISTIZATION OF WATER KEFIR MADE OF MESOCARP MELON (Cucumis melo L.) AND ITS PRODUCTION COST

2025-11-16T16:41:29+00:00

The study aimed to characterize the effect of the concentration of water-kefir and sugar types on the melon mesocarp water-kefir and to analyze the production cost. This research used a factorial Randomized Complete Block Design (RCBD) with 2 different treatments and 6 replications. The parameter included total soluble solids, total acid, total lactic acid bacteria, and organoleptic. The treatment factors used were starter concentration (5% and 1%) and sugar types (sucrose and xylitol). Data from the test results of total soluble solids, total acid, and total lactic acid bacteria were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% and continued with Duncan's Multiple Range Test (DMRT) if a significant effect. Data from the organoleptic test results were analyzed using Kruskal-Wallis and continued with Mann-Whitney U Test if a significant effect. The results showed that the concentration of water-kefir starter significantly affected total soluble solids, total acid, and total lactic acid bacteria, while the type of sugar significantly affected total soluble solids and total acid. In addition, the results of the hedonic sensory test showed that different starter concentrations and sugar types significantly affected the taste, color, soda sensation, and overall taste. The most preferred melon mesocarp water-kefir by the panelists was obtained with 5% starter concentration and xylitol. The cost of production obtained is IDR 11.430,33.

EVALUASI PENERAPAN 5R (RINGKAS, RAPI, RESIK, RAWAT, RAJIN TERHADAP KESELAMATAN KERJA DI PT XYZ.

2026-04-22T03:28:56+00:00

This study was motivated by the inconsistent implementation of the 5R culture in the workshop area of PT XYZ, which has the potential to reduce productivity and increase the risk of workplace accidents. This study aims to evaluate the implementation of the 5R and analyze its impact on workplace safety as a basis for formulating improvement recommendations. The method used is a mixed-methods approach with a cross-sectional design. Quantitative data were obtained through checklists, while qualitative data were collected through observation, interviews, and documentation. The sample was selected using purposive sampling, involving workers, managers, and OSH academics. Analysis was conducted using gap analysis to compare actual conditions with ideal conditions. The results showed that the implementation of the 5R principles was not yet optimal, with an average achievement of 65.45% (categorized as needing improvement). The “Diligence” component had the highest score (100%), while “Simplicity” had the lowest (25%). A gap of 34.55% was identified, primarily in the aspects of simplicity, neatness, and safety. Therefore, strengthening procedures, supervision, visual controls, and the integration of the 5R principles into the performance system is necessary to improve workplace safety and efficiency.

ANALISIS MODEL BISNIS PADA USAHA UWAW PARFUME DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC)

2026-05-04T00:10:40+00:00

Penelitian ini bertujuan menganalisis model bisnis Uwaw Parfume menggunakan Business Model Canvas (BMC) dan memberikan saran pengembangan. Metode yang digunakan adalah deskriptif kualitatif melalui wawancara, observasi, dan dokumentasi. Hasil menunjukkan bahwa usaha ini menerapkan pasar massal dengan keunggulan harga terjangkau, variasi aroma, dan pilihan konsentrasi, menggunakan saluran utama toko fisik dan media sosial, serta menjalin hubungan pelanggan melalui pelayanan dan promo. Pendapatan berasal dari penjualan parfum, didukung sumber daya, aktivitas operasional, dan kemitraan dengan supplier serta franchise, dengan struktur biaya meliputi bahan baku, tenaga kerja, dan operasional. Disarankan pengembangan segmentasi, peningkatan nilai produk, serta pemanfaatan digital untuk memperluas pasar dan meningkatkan kinerja usaha.

Pengaruh Substitusi Daun Chaya (Cnidoscolus acinitifolius) terhadap Sifat Fisik, Kimia, dan Sensori Kue Kering (Kukis) Mocaf

2026-06-06T11:47:43+00:00

Tepung mocaf adalah bahan alternatif yang dapat menggantikan tepung terigu sebagai komponen utama dalam produksi kue kering (kukis). Tepung mocaf kaya akan karbohidrat, menunjukkan gelasi yang lebih rendah dibandingkan dengan tepung terigu, dan bebas gluten, sehingga cocok untuk individu yang alergi gluten. Tetapi, kadar zat besi dalam tepung mocaf tidak mencukupi, sehingga memerlukan penambahan bahan lain untuk meningkatkan asupan zat besi bagi individu yang mengonsumsi kue yang dibuat dari tepung mocaf. Tepung daun chaya (Cnidoscolus aconitifolius) adalah bahan pangan kaya akan zat besi, antioksidan, dan asam amino penting. Menggunakan tepung daun chaya sebagai substitusi tepung mocaf pada produksi kue kering (kukis) dapat meningkatkan konsumsi mineral besi bagi individu yang mengonsumsinya. Penelitian ini bertujuan mendapatkan formulasi terbaik untuk menghasilkan kue kering (kukis) mocaf dengan substitusi tepung daun chaya yang menunjukkan sifat sensorik terbaik dan untuk menentukan kandungan nutrisi dari kue kering (kukis) mocaf hasil perlakuan terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Lengkap (RAKL) dengan menggunakan 6 perlakuan dan 4 ulangan. Perlakuan penelitian adalah formulasi tepung mocaf dan tepung daun chaya, yaitu: P1 (100:0), P2 (96:4), P3 (92:8), P4 (88:12), P5 (84:16), P6 (80:20). Hasil penelitian menunjukkan bahwa penggunaan 92% tepung mocaf dan 8% tepung daun chaya (P3) adalah perlakuan terbaik untuk menghasilkan kue kering (kukis) mocaf yang ditambahkan tepung daun chaya. Perlakuan P3 merupakan perlakuan terbaik karena menghasilkan kue kering (kukis) dengan warna, rasa, aroma, tekstur, dan penerimaan secara keseluruhan yang paling disukai oleh panelis. Komposisi nutrisi dari kue kering (kukis) hasil perlakuan terbaik (P3), mengandung zat besi sebesar 47,38 mg/kg, protein sebesar 5,68 persen, lemak sebesar 28,56 persen, karbohidrat sebesar 62,75 persen, abu sebesar 0,96 persen, dan air sebesar 2,05 persen.

AKTIVITAS ANTIDIABETES MINUMAN HERBAL CAMPURAN DAUN EUCALYPTUS, KUNYIT DAN DAUN JAMBU BIJI

2026-07-09T02:13:44+00:00

Diabetes mellitus (DM) is a metabolic disorder characterized by high blood sugar levels in the body. The aim of this research was to study the effect of addition eucallyptus leaf in herbal beverage of a mixture of guava leaf and turmeric. The research was arranged in Randomized Complete Block Design (RCBD) with five treatments and five replications. The treatments were proportion of eucalyptus leaf in herbal beverage a mixture of guava leaf and turmeric that considered at 0%:72%:28% (C1), 5%:69%:26% (C2), 10%:66%:24% (C3), 15%:63%:22% (C4), 20%:60%:20%. The observations in this study include total flavonoid, phenol, inhibition of α-amilase enzymes activity, and sensory test. The data were analyzed for similarity of variance with Bartlett’s Test, the addition of data tasted by the Tukey’s test, then the data were analyzed by variance to determine the effect between treatments and further analyzed by the Smallest Significant Difference Test (LSD) at the level 5%. The results showed that the best treatment was the addition 20% of eucalyptus leaf, 60% of turmeric, and 20 % guava leaf, with total contain of flavonoids is an amount of 402,75 ppm (EGCE), total fhenol is an amount of 500,14 ppm (GAE), inhibition of α-amilase enzymes activity is an amount of 61,18%, and sensory test with score of 3,96 (like), aroma with score of 3,67 (like), colour with score of 3,08 (neutral), and overall acceptance with score of 4,06 (like). Total of flavonoids and phenol in herbal beverage have a positive correlation to enzyme inhibition, with the higher of total flavonoid and phenol content will increase inhibition of the α-amylase enzyme.

PENENTUAN UMUR SIMPAN COOKIES DENGAN PENAMBAHAN TEPUNG DAUN SINGKONG METODE ACCELERATED SHEL LIFE TESTING (ASLT) DENGAN MODEL ARRHENIUS

2025-07-17T08:44:38+00:00

Cookies merupakan jenis kue kering yang berukuran kecil, berbentuk datar, dan memiliki cita rasa manis karena diolah dengan cara dipanggang. Penelitian ini dilakukan untuk menentukan umur simpan cookies yang diformulasikan dengan penambahan tepung daun singkong, menggunakan metode Accelerated Shelf Life Testing (ASLT) berdasarkan model Arrhenius. Cookies dibuat dengan formulasi 94% tepung mocaf dan 6% tepung daun singkong, kemudian dikemas menggunakan plastik OPP dan aluminium foil. Produk disimpan pada suhu 25°C, 35°C, dan 45°C selama 30 hari. Pengamatan dilakukan terhadap perubahan kadar air, warna, dan asam lemak bebas. Parameter kritis yang digunakan dalam penentuan umur simpan adalah asam lemak bebas, karena berkaitan langsung dengan tingkat ketengikan produk. Hasil menunjukkan bahwa cookies mengalami peningkatan asam lemak bebas selama penyimpanan, dengan pola kinetika reaksi mengikuti orde nol. Umur simpan cookies pada suhu 25°C berdasarkan parameter asam lemak bebas adalah 154 hari untuk kemasan alumunium foil dan 141 hari untuk kemasan kemasan OPP. Hasil ini menunjukkan bahwa aluminium foil lebih efektif dalam mempertahankan kestabilan mutu produk selama penyimpanan. Oleh karena itu, pemilihan jenis kemasan dan suhu penyimpanan berperan penting dalam menjaga kualitas dan memperpanjang umur simpan cookies berbasis tepung daun singkong.

PENAMBAHAN PATI KENTANG (Solanum tuberosum L.) UNTUK MENGHASILKAN BIODEGRADABLE FILM TERBAIK (STUDI KASUS CV. PANDA ALAMI)

2026-01-19T10:39:08+00:00

Biodegradable films based on starch could be made from various types of plants that contined starch or waste that contained starch. Potato starch waste from the potato stick chips industry could be utilized as basic material for biodegradable films. CV. Panda Alami produced 4 kg of potato starch waste per day, which had not been optimally utilized. This study aimed to determine the effect of adding potato starch waste on the characteristics of biodegradable films, including tensile strength, elongation, and water vapor transmission rate (WVTR). The amount of potato starch waste used in this study were P1 (1 g), P2 (4 g), P3 (7 g), P4 (10 g), P5 (13 g), P6 (16 g) and P7 (19 g). The results showed that the higher the addition of potato starch waste, the higher the tensile strength value of biodegradable films. However, the elongation percentage and water vapor transmission rate decreased. The addition of 13 gr of potato starch waste gave the best effect on the characteristics of biodegradable films. Biodegradable films with the addition of 13 gr of potato starch waste had a tensile strength value of 12,29 MPa, an elongation percentage of 0,95%, and a water vapor transmission rate of 5,17 g/m²/hour. The tensile strength and water vapor transmission rate values met the Japanese Industril Standard, with a minimum tensile strength of 0,392 MPa and maximum water vapor transmission rate of 7 g/m²/hour. However, the elongation percentage in this study did not meet the Japanese Industrial Standard minimum value of 70%.

SIFAT KIMIA DAN SENSORI SELAI KULIT KOPI PADA BERBAGAI KONSENTRASI ASAM SITRAT DAN GULA KRISTAL PUTIH

2026-04-27T06:48:31+00:00

Coffee skin is an agricultural byproduct that has the potential to be processed into value-added food products such as jam. Coffee skin can be made into jam because it has a pectin content of 27.20-57.24%. The study aims to determine the effect of the addition of citric acid and white crystal sugar, as well as their interaction on the chemical and sensory properties of coffee skin jam. The study was arranged in a Completely Randomized Block Design (CRBD) with two factors and three replications. The first factor was the addition of citric acid with 2 concentration levels of 0.5% (A1) and 0.9% (A2) and the second factor was the addition of white crystal sugar with 4 concentration levels of 40% (G1), 50% (G2), 60% (G3), and 70% (G4). Data homogeneity was tested using the Bartlett test, data addition using the Tuckey test, then the data were analyzed for variance to determine the effect between treatments and further analysis using Honestly Significant Difference (HSD) at the 5% level. The results showed that the interaction of citric acid and white crystal sugar had a very significant effect on water content, color (L*, a*, b*), color score, taste, texture and overall acceptance. The concentration of white crystal sugar had a very significant effect on the total soluble solids and spreadability of coffee skin jam. Treatment A2G3 (AS 0.9% and GK 60%) was the most preferred combination of citric acid and white crystal sugar coffee skin jam.

PENGARUH KONSENTRASI KITOSAN PADA EDIBLE COATING TERHADAP MASA SIMPAN BUAH PIR (Pyrus bretschneideri Rehd.) TEROLAH MINIMAL

2026-05-11T07:15:56+00:00

After being cut, pears tend to undergo quality degradation and damage such as enzymatic browning, moisture loss, and textural changes. The use of chitosan concentration in edible coating solutions is an innovation that can be applied to minimally processed (fresh-cut) pears to inhibit the rate of such degradation. This study aims to determine the effect of chitosan concentration in edible coatings on the shelf life of minimally processed pears (Pyrus bretschneideri Rehd.) and to identify the optimal chitosan concentration capable of extending their shelf life according to the star method. The research was structured using a non-factorial Completely Randomized Design (CRD) based on different chitosan concentrations. The study consisted of six treatment levels: CK as the control, C1 (polyvinyl alcohol + 0.5% chitosan), C2 (polyvinyl alcohol + 1% chitosan), C3 (polyvinyl alcohol + 1.5% chitosan), C4 (polyvinyl alcohol + 2% chitosan), and C5 (polyvinyl alcohol + 2.5% chitosan), with four replications each. The results showed that the concentration of chitosan in the edible coating solution significantly affected the parameters of moisture content, weight loss, firmness, total soluble solids (TSS), and color. Based on the star method, the chitosan concentration that best maintained the freshness of the pears was treatment C4 (2% chitosan), with the following characteristics: moisture content of 84.60%, weight loss of 1.68%, firmness of 874.60 gf, total soluble solids of 14.35°Brix, and a lightness (L*) value of 70.03. Additionally, the Vitamin C content test for the best treatment (C4) yielded 0.634 mg/g on day 8 of storage.

THE PHYSICAL, SENSORY, AND CHEMICAL CHARACTERISTICS OF PATIN FISH (Pangasius hypophthalmus) WITH THE ADDITION OF YELLOW PUMPKIN PUREE (Curcubita moschata)

2026-07-02T14:35:32+00:00

Catfish nugget is a highly nutritious processed product but low in dietary fiber. The addition of pumpkin puree, which is rich in fiber and beta-carotene, is expected to improve the nutritional quality and characteristics of the nugget. This study aimed to determine the effect of pumpkin puree addition on the physical and sensory characteristics of catfish nugget, as well as to identify the appropriate level of puree addition to achieve optimal chemical properties. The study used a Completely Randomized Design (CRD) with a single factor and four replications, consisting of seven levels: 0% (P0), 10% (P1), 15% (P2), 20% (P3), 25% (P4), 30% (P5), and 35% (P6) based on the weight of 200 g of fish. The data were statistically analyzed using Bartlett’s and Tukey’s tests, followed by ANOVA and the Honestly Significant Difference (HSD) test at 1% and 5% significance levels. The results showed that the addition of pumpkin puree significantly affected the sensory properties of both cooked and raw catfish nuggets in scoring tests (texture, taste, aroma, color) and hedonic tests (texture, taste, aroma, color, and overall acceptance). The optimal treatment was P4 (25% pumpkin puree), which yielded the following scoring test results: cooked texture 3.37 (slightly soft), raw texture 3.25 (slightly soft), cooked taste 4.75 (very savory), cooked aroma 3.33 (slightly fishy), raw aroma 3.62 (fishy), and both cooked and raw color 3.54 (yellowish white). The hedonic test scores were: cooked texture 3.64 (liked), raw texture 3.56 (liked), cooked taste 4.46 (very liked), cooked aroma 3.74 (liked), raw aroma 3.62 (liked), color (cooked and raw) 4.00 (liked), overall acceptance (cooked) 4.32 (liked), and overall acceptance (raw) 3.52 (liked). The product also had a hardness of 244.94 gF/cm², moisture content 57.52%, ash content 2.39%, protein content 13.3%, fat content 5.2%, crude fiber 2.2%, total carotenoid 90 µg/g, and antioxidant activity of 1.21%.

THE EFFECT OF CALCIUM CHLORIDE (CaCl₂) CONCENTRATION AND SOAKING DURATION ON THE CHARACTERISTICS OF CANDIED CRYSTAL GUAVA (Psidium guajava)

2026-01-09T11:45:33+00:00

Crystal guava is a fruit that can be processed into candied fruit. Calcium chloride (CaCl₂) is a food additive that functions as a firming agent and may affect the final quality of the candied guava. This study aimed to determine the effect of CaCl₂ concentration, soaking duration, and their interaction on the characteristics of candied crystal guava. A Completely Randomized Block Design (CRBD) was used with two factors and three replications. The first factor was CaCl₂ concentration: K1 (1%), K2 (3%), K3 (5%). The second factor was soaking duration: L1 (1 hours), L2 (2 hours), L3 (3 hours). The parameters observed included texture, moisture content, pH, sensory properties (texture, taste, and overall acceptance), and calcium content. Data were analyzed using Bartlett‟s and Tukey‟s tests, followed by ANOVA and HSD (Honestly Significant Difference) at a 5% significance level. The results showed that CaCl₂ concentration significantly affected pH and had a highly significant effect on moisture, texture, and sensory characteristics. Soaking duration had a highly significant effect on moisture, texture, and sensory properties, but not on pH. The interaction between both factors had a highly significant effect on sensory properties, but no significant effect on pH, moisture, or texture. The best treatment was 5% CaCl₂ with 3 hours of soaking (K3L3), resulting in a texture of 783.917 gf, moisture content of 79.83%, pH 4.21, texture score of 4.4 (crunchy), taste score of 4.12 (liked), overall acceptance of 4.46 (liked), and calcium content of 339.2 mg/kg.

ANALISIS KEPUASAN KONSUMEN PADA COFFEE FASTE DI KOTA BANDAR LAMPUNG

2026-04-22T03:22:58+00:00

The coffee shop industry in Indonesia has experienced rapid growth along with the increasing coffee consumption culture and changes in people’s lifestyles. This condition also occurred in Bandar Lampung City, which was marked by the emergence of many coffee shops that intensified competition among business actors. This competition required coffee shop businesses to understand consumer needs and expectations in order to maintain customer satisfaction and loyalty. Coffee Faste Signature, as one of the coffee shops in Bandar Lampung City, needed to evaluate the performance of product, price, service, and facility attributes provided to consumers. This study aimed to identify consumer characteristics, analyze the level of importance and performance of service attributes, and analyze consumer satisfaction with product, price, service, and facility attributes at Coffee Faste in Bandar Lampung City. The research was conducted from November to December 2025 and involved 100 respondents determined using the Slovin formula with a 90% confidence level and a 10% margin of error through an accidental sampling technique. The analytical methods used included descriptive analysis, validity and reliability tests, Importance Performance Analysis (IPA), and Customer Satisfaction Index (CSI). The results showed that social media promotion, cleanliness of rooms and equipment, and the availability and function of supporting facilities were positioned in Quadrant I as the main priorities for improvement. The average conformity level reached 101%, indicating that the overall performance of Coffee Faste Signature was categorized as good. The CSI value of 83.59% indicated that consumers were very satisfied with the products, prices, services, and facilities provided.

PENGARUH FORMULASI TEPUNG JEWAWUT DAN TEPUNG KEDELAI HITAM TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI FLAKES

2026-04-28T03:18:47+00:00

Millet is a local cereal rich in starch and dietary fiber, while black soybeans are known as a source of vegetable protein with high nutritional value. Utilization of these two ingredients in the form of flakes is expected to produce cereal products with good physical characteristics and balanced nutritional quality. This study aims to examine the effect of millet flour and black soybean flour formulations on the chemical, physical, and sensory quality of flakes, and to determine the best formulation that meets the requirements of the Indonesian National Standard for cereal milk (SNI No. 01-4270-1996). The study was arranged using a one-factor Randomized Complete Block Design (RAKL) with six treatment levels and four replications, namely the ratio of millet flour and black soybean flour: 100%:0% (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), 60%:40% (P4), and 50%:50% (P5). The data were tested for homogeneity using the Bartlett test and Tukey's addition test, then analyzed for variance and further Least Significant Difference (LSD) test at 5% level. Formulation P1 (90% millet flour: 10% black soybean flour) produced the best quality flakes with a water content of 4.50%, ash content of 3.20%, hardness value of 20.95 N, and water absorption of 51.00%, texture score of 3.65 (like), color 4.00 (like), aroma 3.50 (somewhat like), taste 3.69 (like), and overall acceptance 3.95 (like). The best treatment flakes contained 9.02% protein, 7.73% fat, 75.55% carbohydrate, and 25.21% crude fiber.