Jurnal Teknologi & Industri Hasil Pertanian

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food

Yenny Febriana Ramadhan Abdi — 2025-10-10

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).

Effect ginger (Zingiber officinale Rosc.) extract addition on antioxidant activity, phenol total content, overrun, sensory, and shelf life of Ice Puter [Efek penambahan ekstrak jahe (Zingiber officinale Rosc.) terhadap aktivitas antioksidan, kandungan total fenol, overrun, sensori dan masa simpan es puter]

Ahmad Ni'matullah Al-Baarri — 2025-06-29

Ginger is known to contain various bioactive compounds, including phenolics (gingerol, shogaol, paradol). Several studies have shown that ginger extract is often added to ice puter to obtain healthier food product. Therefore, this study aims to analyze the result of adding ginger (Zingiber officinale Rosc.) extract with different concentration on antioxidant activity, total phenol content, overrun, hedonic test, and shelf life of ice puter. The study were conducted from November 2023 - February 2024 at Diponegoro University. The research design was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, leading to a total of 20 experiment units. The experiment was conducted by adding ginger extract with different concentrations, namely P1 (0%), P2 (0.5%), P3 (1%), and P4 (1.5%). Shelf-life prediction was carried out with 3 replicates, leading to 9 experiment units for different storage temperatures (-5 °C, -18 °C, -22 °C). The sample selected from the hedonic test, P1 (0.5%) was evaluated for 28 days with changes in parameters of free fatty acid and emulsion stability. This result shows that the addition of ginger extract at various concentrations had significant effect on overrun, while, treatment P1 and P2 did not have significant effect on color and aroma. The addition of ginger extract increased antioxidant activity and total phenol content. In addition, the ice putter added with 0.5% ginger extract was the ice putter most preferred by panelists and had a shelf life of 210 days at -22°C, based on changes in free fatty acid during storage.

Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill)

Wahid Yulianto Nugroho — 2025-10-10

Meatballs are a popular processed meat product made from minced meat combined with various additional ingredients, commonly including flour. Tapioca flour is often used, although it has relatively low nutritional content. Edamame flour, by contrast, offers enhanced nutritional value. The study aimed to determine the optimal percentage of edamame flour addition to improve the physicochemical properties of beef meatballs. The experimental method involved processing back leg beef meatballs with varying levels of edamame flour. A Completely Randomized Design (CRD) was used, consisting of four treatments and five replications: T0 (control), T1 (3% edamame flour), T2 (6% edamame flour), and T3 (9% edamame flour). The results revealed highly significant differences (P<0.01) in protein content and water-holding capacity (WHC), significant differences (P<0.05) in water content and texture, and no significant differences (P>0.05) in pH and fat content. The addition of 9% edamame flour (T3) yielded the best outcomes: pH (6.58), WHC (54.72%), texture (4.54 N), protein (16.32%), water content (67.42%), and fat content (8.14%). These results indicate improvements in the nutritional and physicochemical quality of beef meatballs. Therefore, edamame flour can be recommended as a functional ingredient to enhance meatball quality. The 9% level appears optimal for increasing protein and moisture retention, contributing to better texture and overall product quality. Future research should investigate sensory properties and consumer acceptance to support the potential for commercial application.

Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter

Asti Nilatany — 2025-10-10

One way to extend shelf life and maintain the quality of fresh chicken meat is to implement an active packaging system. This research aimed to develop active packaging in the form of pads used in chicken meat with dual functions: Super Water Absorbent (SWA) as an adsorbent system and Ethanol Emitter (EE) as an antibacterial release system. The packaging in this study was first carried out by making SWA/EE with a ratio of 0, 4, and 2 (b/v). Furthermore, SWA/EE granules were inserted into non-woven PP bags to form an adsorbent active packaging pad. The experimental design used was a Randomized Group Design (RGD) with 2 factors, namely SWA/EE pad ratio 0, 4, and 2 (b/v) with non-pad as control and storage time (0, 1, 3, 5, and 7 days). Each treatment was repeated 3 times. The results showed that the SWA/EE ratio 4 (w/v) had better ethanol release and water absorption rate compared to other treatments. SWA/EE treatment with SWA/EE ratio of 4 (b/v) showed a significant difference on the anti-bacterial activity of S. aureus (34.58 mm) and total bacterial growth on storage days 3, 5, and 7, with the lowest value on day 3 (1.52 log CFU/g). SWA/EE treatment did not significantly different on the antibacterial activity of E. coli and total bacterial growth at day 1 storage. Packaging with an SWA-EE ratio of 4 (w/v) has the potential to be a double active packaging that can be used on fresh chicken meat.

Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method

Dharia Renate — 2025-10-10

Chili sauce is a semi-solid product made from high-quality, fresh chili peppers (with a moisture content of 90%) as the main ingredient. The raw material for chili sauce has a high moisture content, is thin, and easily spoils, so a thickening agent is needed to stabilize the sauce, prevent separation between the liquid and solid components, and achieve the desired viscosity. The use of cassava flour in chili sauce formulation can enhance resistance to storage processes, making it more stable during storage. The objective of this study was to determine the shelf life of red chili sauce with onggok cassava flour as a filler using the Extended Storage Studies (ESS) method. The parameters tested to estimate the shelf life of the sauce were moisture content, pH, viscosity, and color, stored for 20 days, with testing conducted every 4 days. The results of the study indicate that using the Extended Storage Studies method, chili sauce with the addition of 2.25% cassava flour has a shelf life of up to 44 days under specific storage conditions with quality criteria of moisture content 83%, pH 3.5, viscosity 1,200-2,400 cP, and color 34.9 °Hue. The results of the study indicate that onggok cassava flour has potential as an effective natural thickening agent to improve the quality and stability of red chili sauce products over a specific storage period.

Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker

Nancy Kiay — 2025-10-10

Glutinous rice has different aroma compounds according to its type and variety. Aroma compounds are volatile, especially during the heating process, which causes the loss of some aroma components, alters the chemical composition, and reduces antioxidant activity. This study aimed to identify aroma compounds, chemicals, and antioxidant activity of red and black glutinous rice processed into rice using the rice cooker method. The parameters observed in this study included the identification of aroma compounds, bioactives consisting of total phenols, anthocyanins, and antioxidant activity. Chemical contents of red and black glutinous rice, including amylose content, water content, ash, fat, protein, and carbohydrates were aslo anaalyzed. The results showed that the aromas compounds found in red and black glutinous rice after cooking were dominantly hydrocarbons, aldehydes, and alcohols. The results of the study showed that the highest anthocyanins content and antioxidant activity were found in black glutinous rice, with values of 17.60 ± 0.78 mg/100g and 51.03 ± 1.01%. Meanwhile, the results of chemical parameter observed showed significant differences (p< 0.05) in water content and ash content, with the highest values in black glutinous rice, namely 43.47 ± 0.01% for water and 0.96 ± 0.02% for ash. Red and black glutinous rice had protein contents of 4.84±0.64% and 4.76±0.03%, respectively, and fat contents of 1.44±0.03% and 1.14±0.01%, respectively. Carbohydrate contents were 51.93±0.06 % and 49.71±0.03 %. In comparison, the amylose content of red and black glutinous rice were 1.18 ± 0.06% and 1.22 ± 0.04%. Black glutinous rice processed using a rice cooker has a higher nutritional content compared to that of red glutinous rice.

Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy

Lya Agustina — 2025-10-10

Liquid waste management in the palm oil industry plays an essential role in minimizing environmental impacts and promoting the application of the circular economy concept. This research analyzed effective strategies for liquid waste management through a case study at two palm oil mills in Riau Province. Both mills implemented palm oil mill effluent (POME) treatment technology by converting it into renewable energy in the form of biogas, which was utilized either in biogas power plants (PLTBg) or directly as boiler fuel (co-firing). The results indicated that this technology was effective in reducing environmental impacts, particularly through lowering greenhouse gas emissions, while also improving energy use efficiency in both mills. The applied waste management strategy was based on the principles of reduce, reuse, recycle, and recovery, consistent with the circular economy framework. The environmental, financial, and social benefits derived from this approach are expected to encourage and serve as a reference for the broader adoption of this technology in other palm oil mills, thereby contributing to the realization of a circular economy in the palm oil industry.

Keywords: Biogas power plant, circular economy, palm oil mill, POME, wastewater management

Sensory profile of five superior salak varieties in Indonesia

Lerissa Aulia Siregar — 2025-10-10

Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading, Gula Pasir, and Sidempuan, using the Rate-All-That-Apply (RATA) sensory method and a hedonic rating test. The results showed that salak Madu was characterized by sweet, salak ID (typical salak aroma), juiciness, and mealy attributes. Salak Pondoh was described as sweet, fruity, floral/perfumy, and cohesive of mass. Salak Gula Pasir had sensory attributes such as crispness, firmness, chemical, and grittiness. Meanwhile, salak Gading and Sidempuan shared similar sensory profiles, including green, starchy, peel-like, fermented, sour, bitter, and astringent attributes. Salak Madu received the highest preference level, presumably due to its dominant sweet taste. Conversely, salak Sidempuan and Gading showed lower acceptance levels because of their high sourness and astringency intensities. Overall, varieties with sweet taste profiles, such as Madu, Pondoh, and Gula Pasir, aligned better with panelists' preferences than those with dominant sour and astringent characteristics, such as Gading and Sidempuan. These findings have important implications for product development and marketing strategies, particularly in selecting salak varieties that meet consumer preferences for fresh consumption and differentiation in processed products.