Jurnal Teknologi & Industri Hasil Pertanian

Development of dadih powder through spray drying using maltodextrin and gum Arabic encapsulation

Mahfuzatul Khairani — 2026-03-26

Traditional fermented products such as dadih have great potential in addressing malnutrition among vulnerable
populations, including children, the elderly, and individuals with special nutritional needs. This study aimed to
develop dadih powder using the spray drying method with maltodextrin and gum arabic as encapsulating agents,
and to contribute to the development of functional foods derived from traditional fermented milk. A completely
randomized design (CRD) with a single factor was applied, consisting of five formulations of maltodextrin and gum
arabic, each replicated three times. The results showed that the optimal formulation of 70% maltodextrin and 30%
gum arabic produced a lactic acid bacteria viability of 9.0 × 107 CFU/g, protein content of 20.57%, moisture content
of 3.40%, and the highest sensory scores for texture and taste (3.88). Although the lactic acid bacteria count
decreased from the raw material (5.7 × 1010 CFU/g), the final product still exceeded the minimum threshold of 106
CFU/g required to provide probiotic benefits. With these characteristics, the product meets the criteria of a
probiotic food and holds potential as a functional food. These findings highlight that spray drying with a
combination of maltodextrin and gum arabic is an effective method to produce dadih powder with favorable
nutritional quality, probiotic viability, and sensory attributes, while also enhancing the value of this traditional dairy
product.
Keywords: dadih; spray drying; maltodextrin; gum arab; functional food

The development of noodles using modified cassava flour, konjac flour, and cassava leaf extract

Fitriyah Zulfa — 2026-03-26

Noodles are widely consumed across many countries, including Indonesia, and are typically made using wheat and
rice flour as the primary ingredients. However, since Indonesia is not a major wheat producer, the country depends
heavily on wheat imports. This reliance underscores the need to explore locally available food resources to reduce
dependence on imported raw materials. One promising alternative is cassava, which can be processed into
modified cassava flour (MOCAF). Despite its potential, a high proportion of MOCAF in noodle formulations tends
to reduce product elasticity. To address this issue, konjac flour, a hydrocolloid-rich ingredient containing
glucomannan known for its high viscosity, can be incorporated to improve texture. This study aimed to develop
Mojac instant noodles, formulated using MOCAF, konjac flour, and cassava leaf extract as a natural antioxidant
source. The Mojac noodle formulations consisted of four ingredients: wheat flour, MOCAF, konjac flour, and cassava
leaf extract, combined in the following ratios: F1 (50:20:7:23), F2 (45:20:10:25), and F3 (40:20:13:27). Analyses
performed included sensory evaluation, chemical composition testing (moisture, ash, protein, fat, carbohydrates,
hydrogen cyanide [HCN], and antioxidant activity), and physical property assessment (color and elasticity). Sensory
evaluation results indicated that the F1 formulation was the most preferred by panelists. The chemical composition
of F1 noodles was as follows: 41.24% moisture, 2.74% ash, 5.74% protein, 7.59% fat, 42.69% carbohydrates, 4.07%
antioxidant activity, and 18.72% HCN. In terms of physical properties, the color analysis of F1 noodles showed L*,
a*, and b* values of 58.42, -5.17, and 23.97, respectively.
Keywords: cassava leaf extract, konjac flour, mocaf, noodles

Reduction of tofu industry liquid waste pollutants using the electrocoagulation method, with the influence of the distance between electrodes and contact time

Elsa Windiastuti — 2026-03-26

Tofu production produces solid waste and liquid waste which can pollute the environment. Industrial wastewater
treatment has been carried out using various methods, one of which is the electrocoagulation method. The
purpose of this study was to analyze the effect of distance between electrodes and contact time on reducing TSS,
TDS, turbidity, and pH levels of tofu industrial wastewater and to obtain the best treatment in reducing pH, TSS,
TDS, turbidity, and COD levels. The research was conducted using a Factorial Randomized Block Design with 3
replications. The electrocoagulation process was carried out using variations of distance between electrode of 1.0,
1.5, and 2.0 cm and contact times of 30, 45, and 60 minutes. The experimental data were analyzed using Analysis
of Variance (ANOVA) and Honestly Significant Difference (HSD) test at a significance level of 5%. Based on the
results of the study, it was concluded that the distance between electrodes and contact time affected the reduction
of wastewater pollutants. The results showed that a distance between electrodes of 1.0 cm with a contact time of
60 minutes was the best treatment, which resulted in the largest reduction in TSS, TDS, and turbidity values of up
to 69.05 percent, 59.34 percent, and 98.15 percent, respectively, the largest increase in pH of up to 28.45 percent,
and reduction of COD of up 48.90 percent.
Keywords: electrocoagulation; electrode distance; contact time

Evaluation of physical, chemical, and microbiological characteristics of retort pouch packaged Malbi from Palembang under different storage conditions

Aulia Syahfitri — 2026-03-26

Malbi, a traditional beef dish from Palembang, was packaged using retort pouches to maintain its quality during
storage. This study aimed to evaluate the physicochemical characteristics (pH value and texture profile),
antioxidant activity, malondialdehyde (MDA) content, and microbiological quality of Malbi stored under different
temperatures (room, refrigerated, and frozen) and times (5, 10, and 15 days). The product was sterilized at 110°C
for 5 minutes. The results showed that storage time significantly affected (p<0.05) antioxidant activity,
malondialdehyde (MDA) content, and total plate count (TPC), while temperature only significantly affected TPC.
No interaction was found between storage temperature and time. Antioxidant capacity fluctuated on day 10 of
storage but increased again on day 15. All Malbi samples remained within acceptable safety limits for MDA and
microbe still had MDA content and TPC values below the safe limit for consumption. These findings indicate that
retort pouch packaging effectively preserves the overall quality and stability of Malbi for up to 15 days storage.

Keywords: Malbi, retort pouch, storage time, storage temperature

Physical and mechanical properties of egg tray made from rosella plant stems (Hibiscus sabdariffa)

I Gusti Agus Maha Putra Sanjaya — 2026-03-26

Roselle stems contain natural fibers that are rich in cellulose, which can be processed into pulp, which is the basic
ingredient in making egg trays. This research aims to determine the characterization of egg trays made from rosella
stem fiber at different concentrations of glue. The study uses six treatment variations of Rosella Stem and glue
percentages: P0 (100% stem pulp, 0% glue), P1 (97.5% stem pulp, 2.5% glue), P2 (95% stem pulp, 5% glue), P3
(92.5% stem pulp, 7.5% glue), P4 (90% stem pulp, 10% glue), and P5 (87.5% stem pulp, 12.5% glue). The use of
organically grown rosella stems at the Astungkara Way Foundation ensures that the material is free from
contaminants that pose a risk to food safety. The concentration of glue had a significant effect on the water content
and absorbency, but did not significantly affect the thickness of the paper. The optimal concentration of glue on
egg trays is 5%, as seen from the rigidity of the egg trays that meet the standard, which is 14,100 mN·m. Egg trays
with 5% glue (P2) showed a 9.746% moisture content, 19.136% water absorption, 3.870 mm thickness, 10.220 Nm/g
tensile strength, and 677.880 mN tear resistance. Roselle stem egg trays are light to dark brown in color, with
textures varying from loose to stiff depending on the glue concentration. All treatments showed that the egg trays
were odorless. Roselle plant byproducts have the potential to be used as an alternative material for egg trays.

Keywords: eco-friendly, egg tray, glue, Rosella stem

Formulation of a tempeh and mocaf flour-based analog nugget with the addition of red spinach

Yanti Meldasari Lubis — 2026-03-26

Tempeh, a protein-rich ingredient, and mocaf flour and red spinach, which are high in dietary fiber, have potential
as functional food ingredients. This study aimed to determine the optimal ratio of tempeh to mocaf flour and the
appropriate concentration of red spinach to produce an analog nugget with desirable chemical, physical, and
sensory properties. A factorial Randomized Block Design (RBD) was applied, with two factors: the tempeh-to-mocaf
flour ratio (2:1, 3:1, and 4:1) and red spinach concentration (10%, 15%, and 20% per 300 g of dough). Analyses
included moisture, fat, fiber, protein, and cooking loss. Sensory attributes (color, taste, aroma, and texture) and
color value (L*) were also evaluated. Ash and carbohydrate contents were determined for the best treatment. The
results demonstrated that tempeh and mocaf flour can substitute chicken meat and wheat flour in nugget
production. The optimal formulation consisted of a tempeh-to-mocaf flour ratio of 4:1 with 20% red spinach,
yielding an analog nugget with 60.67% moisture, 2.93% fat, 14.96% fiber, 32.81% protein, 1.30% ash, 2.29%
carbohydrate, 19% cooking loss, and neutral sensory acceptance for color, aroma, texture, and taste.

Keywords: nugget, analog, tempeh, mocaf, red spinach

Characteristics of bioactive compounds, antioxidant, and anti- microbial of ginger (Zingiber officinale var.) sachets against Staphylococcus aureus and Escherichia coli

Dewi Sartika — 2026-03-26

Ginger has potential as a natural antimicrobial. Phenolic compounds such as zingerone, as well as bioactive
components gingerol and shogaol, are known to contribute to ginger’s biological activity. During peak harvest
seasons, ginger availability increased, leading to spoilage and price declines; therefore, ginger is processed into
ginger powder in sachet packaging. However, changes in the bioactive compound profile and the antioxidant and
antimicrobial activities resulting from processing into powder are not well understood. This study aimed to identify
bioactive compounds and to evaluate the antioxidant and antimicrobial activities of ginger powder products. The
test microorganisms were Staphylococcus aureus and Escherichia coli, and the ginger powder samples were
obtained from South Lampung. Bioactive compounds were identified using GC–MS, while FTIR was used to
characterize functional groups. Antioxidant activity was evaluated using the DPPH assay, and antimicrobial activity
was determined by the disc diffusion method. The FTIR spectrum showed absorption bands at 3853.61, 3743.68,
and 3285.40 cm−1 (O–H), 2925.00 cm−1 (C–H), 1633.52 cm−1 (C=C), and 1005.09 cm−1 (NO2), confirming functional
groups characteristic of ginger. The radical scavenging activity (DPPH value) of ginger was 15.63%. The inhibition
zones were classified as medium, measuring 8.53 mm against E. coli and 8.02 mm against S. aureus. GC–MS reveals
major compounds suspected to contribute to antimicrobial activity included 4-(3-hydroxy-2-
methoxyphenyl)butan-2-one (28.17%), n-hexadecanoic acid (24.90%), and oleic acid (13.70%).

Keywords: GC-MS, FTIR, natural antimicrobe, Ginger

The influence of consumer perceptions, preferences and purchase intentions deciding on purchasing organic rice in Pati District, Pati Regency

Mesiastri Prisnia Isabella — 2026-03-26

Demand for organic products, particularly organic rice, has been increasing as consumers increasingly pursue
healthier and more sustainable lifestyles. Organic rice, which is cultivated without the use of chemical fertilizers or
pesticides, is favored for its superior attributes, including a fluffier texture, a more fragrant aroma, and a sweeter
taste compared to conventional rice. Despite these advantages, the organic rice market continues to face
significant marketing challenges, such as difficulties in identifying potential consumers, limited distribution
channels, and unstable selling prices. To address these challenges, Pati Regency in Central Java, one of Indonesia’s
major agricultural regions, has committed to the development of an organic farming system. The region now
produces a diverse range of organic rice varieties, including fragrant red rice, pearl mentik, basmati, japonica, and
black rice, to meet growing consumer demand. This study aimed to analyze the influence of consumer perceptions,
preferences, and purchase intentions on organic rice purchasing decisions in Pati Regency. A quantitative research
approach with a descriptive design was employed. Data were collected using accidental sampling from 100
respondents who met the selection criteria, namely individuals aged over 17 years who had purchased and
consumed rice. The data were analyzed using Structural Equation Modeling (SEM) based on Partial Least Squares
(PLS) with the assistance of WarpPLS 7.0 software. The results indicated that perception, preference, and purchase
intention had a positive and significant influence on organic rice purchasing decisions. These findings highlight
the importance of marketing strategies that enhance consumer awareness, strengthen product image, and expand
market access to support the growth of the organic rice market.

Keywords: perception, preference, purchase intention, purchasing decision, organic rice

Texture profile of jelly agar cup products and evaluation of recommendation and warning labels related to choking risk

Nur Wulandari — 2026-03-26

Jelly agar in plastic cup packaging (jelly agar cup) is a practical, economical dessert with a chewy texture, but it can
cause choking. The texture profile of commercial jelly agar cups needs to be studied to obtain an overview of choking
risks that may occur. This risk is informed to consumers through recommendations and warnings on the label, so
consumer understanding is important to prevent undesirable conditions. The purpose of this study was to obtain
the texture profile of the jelly agar cup and see its relation with choking risk, and evaluate jelly agar cup label
information and consumer perceptions, especially recommendations and warnings. Texture profile was determined
on parameters of cohesiveness, hardness, adhesiveness, springiness, and chewiness. Label identification was carried
out on primary and secondary packaging. Consumer perceptions of the label were obtained through a survey. Data
showed that jelly agar cups that cause choking risk are products with jelly powder hydrocolloid (contains gum and
agar or carrageenan) and carrageenan at fairly high concentrations. The high hardness and cohesiveness values of
jelly agar cup produce a firmer texture, difficult to chew and swallow. Jelly agar cups that have included
recommendations tend to have high cohesiveness values and use konnyaku flour. Secondary packaging has higher
regulatory compliance than primary packaging. Warning information regarding choking risk prevention hasn’t been
regulated. Respondents’ perceptions of jelly agar cup label, especially recommendation and choking risk warnings,
and food additives, are dominated by agree and strongly agree choices more than 75%.

Keywords: choking risks, consumers, hydrocolloids, jelly agar cups, recommendation and warning information

The application of portable NIR spectroscopy for food authentication and quality control

Widyaningrum — 2026-03-26

Food authentication and quality control have become major challenges in the global food industry, particularly
due to issues of food adulteration that impact consumer health and product integrity in the market. Portable
Near-Infrared (NIR) spectroscopy has emerged as a rapid, non-destructive, and environmentally friendly
technology with great potential for detecting adulteration and ensuring product quality, directly at various points
along the supply chain. This review article discusses the application of portable NIR spectroscopy in the
authentication of four major categories of food products: liquids, powders, oils, and meats. The review highlights
the types of samples and adulterants used, as well as the classification and prediction performance reported
across studies. The results demonstrate that portable NIR can achieve high classification accuracy (>90%) and
predictive performance with R2 values exceeding 0.90 and Ratio Prediction Deviation (RPD) values above 3,
depending on the product type and analytical approach. Although the performance of portable devices is
generally slightly lower than benchtop instruments, their advantages in mobility and ease of use make them
highly promising for field applications. Future studies are recomended to develop more universal model, broaden
the range of commodities investigated, and integrate this technology with other digital approaches to strengthen
food quality control systems that are faster, more precise, and sustainable.

Keywords: food authentication, food adulteration, portable NIR spectroscopy, food quality control

Optimization of maltodextrin concentration in improving the stability and quality of instant butterfly pea flower powder beverage

Siti Sabariyah — 2026-03-26

As consumer awareness of health issues increases, demand for products that are not only tasty but also nutritious
is on the rise. Instant powdered butterfly pea flower drinks have attracted attention due to their appealing color
and potential health benefits, as they contain bioactive compounds such as anthocyanins, which have antioxidant,
anti-inflammatory, and neuroprotective properties. However, in the production process of instant powdered
drinks, product stability and quality often pose challenges, particularly in maintaining the integrity of bioactive
compounds and their attractive color. Therefore, research is needed to determine the optimal concentration of
fillers to ensure the stability and quality of instant powdered butterfly pea flower beverages. This study was
designed using a completely randomised design (CRD) with five levels of maltodextrin concentration treatment,
namely 5%, 7%, 9%, 11%, and 13%. Each treatment was replicated four times, resulting in 20 experimental samples,
which were tested for physicochemical properties (yield, solubility, moisture content, anthocyanin content,
antioxidant activity) and hedonic properties (taste, color, aroma). The test results were analysed using Analysis of
Variance (ANOVA) for physicochemical parameters and the Friedman test for hedonic parameters. The results of
the study demonstrated that the addition of 11 g of maltodextrin (11% concentration) produced the best instant
butterfly pea flower powder drink with very strong antioxidant activity (IC50 value = 2.62 ppm); anthocyanin
content of 1.75 mg/l; moisture content of 0.28%; solubility of 39.28%; highly preferred sensory taste (4.55 ≈ 5);
preferred sensory aroma (3.60 ≈ 4); preferred sensory color (4.00); and a yield of 12.90%.

Keywords: anthocyanin, butterfly pea flower, maltodextrin, powdered beverage

Optimization of bioplastic production from nano-crystalline cellulose (NCC) oil palm empty fruit branch with sago starch matrix

Muhammad Zulfikar Luthfi — 2026-03-26

The development of the bioplastics industry addresses critical global challenges, specifically environmental
pollution and food safety concerns. Despite their potential, commercial applications of bioplastics remain limited
due to suboptimal physical and mechanical characteristics compared to synthetic polymers. However, bioplastics
derived from renewable resources offer significant potential as sustainable alternatives. This study investigates the
utilization of Nano-Crystalline Cellulose (NCC) derived from Oil Palm Empty Fruit Bunches (OPEFB) as a reinforcing
filler to enhance the performance of sago starch-based bioplastics. Additionally, the role of dispersing agents in
improving the stability of liquid NCC preparations was evaluated. This study aims to evaluate the optimization of
bioplastic formulation using a sago starch matrix reinforced with NCC derived from OPEFB and dispersing agents
for potential application in food packaging. Optimization was conducted using the Response Surface Methodology
(RSM) with a Central Composite Design (CCD) consisting of two blocks based on the type of dispersing agent (KCl
and NaCl) and two factors, namely NCC concentration (1–5%) and dispersing agent (DA) concentration (0.5–3%).
The results indicated that the optimal formula was achieved at an NCC concentration of 5% (X1) and a DA
concentration of 0.5% (X2). This optimized composition yielded a tensile strength of 37.612 MPa and a Water Vapor
Transmission Rate (WVTR) of 3.990 g/m2/day. These findings demonstrate that the mechanical and barrier
properties of the resulting bioplastics generally meet the stringent requirements for food packaging applications,
positioning OPEFB-based NCC as a viable reinforcing agent for sustainable material development.

Keywords: bioplastics, dispersing agent, NCC, optimization, RSM

Characteristics of the quality of Brahman Cross (BX) steer and heifer beef at various aging periods

Tri Avianti Alwinda — 2026-03-26

The consumption of premium beef in Indonesia has shown an increasing trend in line with the growth of meat-
based restaurants Brahman Cross (BX) cattle are considered a potential source of premium beef due to their high

growth rate, although meat tenderness remains a challenge. This study aimed to improve the tenderness of BX
beef through the wet-aging method. This study utilized meat samples from BX steers and heifers aged 2–4 years,
specifically the Longissimus dorsi et lumborum muscle. All samples were vacuum-packed and stored under
anaerobic conditions at 0–4 °C, and subsequently analyzed at aging periods of day 1, 14, 28, and 42, with four
replicates each. The data were analyzed using a split-plot design based on time with the General Linear Model
program in SAS OnDemand for Academics. The results indicated a highly significant difference (p<0.01) in
tenderness and drip loss, a significant difference (p<0.05) in pH, water-holding capacity, and TPC, and no significant
difference (p>0.05) in cooking loss. The best tenderness quality was achieved on day 42, as indicated by WBSF
value (4.98 ± 0.16kg/cm−2), while other physical characteristics, including pH (5.36 ± 0.05), drip loss (4.81 ± 0.33%),
cooking loss (41.95 ± 4.34%), and water-holding capacity (35.49 ± 0.68%), remained within normal ranges. The TPC
value increased at the end of the aging period (7.22 ± 0.19 Log CFU g-1 ). The aging process improves the physical
quality of BX beef. However, it requires strict sanitation practices to ensure microbial safety.

Keywords: aging, Brahman cross, tenderness, microbiology