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All Journal Jurnal Teknologi Pangan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Aplikasi Teknologi Pangan
Wulandari, Eka Shinta
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT

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STUDI KOMPARASI EFEKTIVITAS PALATE CLEANSER UNTUK EVALUASI SENSORI PRODUK SUSU PASTEURISASI DAN TURUNANNYA Kiki, Kiki Fibrianto; Wulandari, Eka Shinta; Widya, Leonie Margaretha
REKAPANGAN Vol 11, No 1 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Palate cleanser merupakan komponen penting yang digunakan dalam evaluasi sensori untukmenetralkan mulut sebelum dan di antara sampel yang digunakan. Keefektivan palate cleanserditunjukkan melalui kemampuannya untuk meningkatkan sensitivitas panelis dalam mengenali danmembedakan sampel. Dalam studi ini, digunakan susu skim, susu full cream, dan krim sebagai sampeluntuk mengetahui efektivitas beberapa jenis palate cleanser, antara lain air soda tawar, teh hitam,mentimun dan air. Dari hasil penelitian terhadap 100 orang, diperoleh informasi bahwa penggunaan palatecleanser tidak dapat digeneralisasi untuk semua jenis sampel yang digunakan. Pada atribut flavor susu (pvalue<0.05) yang berkaitan dengan eksistensi lemak, mentimun lebih baik digunakan sebagai palatecleanser dibandingkan soda, teh, dan air. Namun, dalam mengevaluasi parameter tekstur berlemak dansensasi lengket di langit-langit mulut, soda lebih optimal (p-value<0.05) digunakan sebagai palatecleanser dari pada teh, mentimun, dan air.Kata kunci: evaluasi sensori, krim, palate cleanser, susu skim, susu full cream
Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Kiki Fibrianto; Elok Waziiroh; Eka Shinta Wulandari; Laila Yum Wahibah
Journal of Innovation and Applied Technology Vol 4, No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.082 KB) | DOI: 10.21776/ub.jiat.2018.004.02.7

Abstract

Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridonoretno coffee processing and producing unit in UPH Sekar Rindu. The approach in addressing those problems includes four steps. First step is the community empowerment through training on coffee quality and introduction on selective picking/harvesting method. Secondly, writing and documenting standard operating procedures for harvesting, for some common coffee post harvest processing methods as well as an appropriate storage procedure that could be applied by the community. Thirdly, the introduction of machinery including coffee huller and scale to improve coffee productivity. The last effort is to perform certification and grading of the quality of Sridonoretno green coffee beans.
The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea Kiki Fibrianto; Aswin Rizky Wardhana; Laila Yum Wahibah; Eka Shinta Wulandari
Jurnal Aplikasi Teknologi Pangan Vol 8, No 3 (2019): Agustus 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.214 KB) | DOI: 10.17728/jatp.4465

Abstract

The cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research was aimed at characterizing the sensory profile of beverage made from Ampelgading Robusta coffee leaves by considering different leaves age, processing method, and serving temperature applying the Rate-All-That-Apply (RATA) method involving 111 consumer respondents. It was observed that the coffee leaves tea were sensorially dominated by green aroma and flavor, bitter taste, and astringent mouth-feel. The leaves age significantly affected 6 sensory attributes, i.e. sweet taste, sour taste, bitter taste, sweet flavor, earthy flavor, and woody flavor. Meanwhile the processing method (oxidized and non-oxidized pre-treatment) as well as serving temperature had no significant effect on the sensory perception of consumer although significant influences were recorded on the changing of total phenolic content, caffeine content, pH, and color parameters. As conclusion, sensory characteristic of Ampelgading robusta coffee leave tea was strongly affected by the age of leaf, regardless the pre-treatment process and serving temperature.
Sensory Characteristics Of Pinogu Coffee From Bone Bolango Gorontalo Bambang Susilo; Gatot Ciptadi; Syahrul Kurniawan; Kiki Fibrianto; Rizki Putra Samudra; Eka Shinta Wulandari
Journal of Innovation and Applied Technology Vol 8, No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

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Abstract

Pinogu coffee is a superior coffee from the Gorontalo region. Pinogu coffee is a type of robusta coffee. From the results of the research conducted, this Pinogu coffee has sensory characteristics that tend to be bitter (taste and aftertaste) with the aroma of smoke and wood, followed by a burnt and roasted aroma and a slightly thick body or texture that coats the oral cavity. As for the chemical characteristics, ground Pinogu coffee contains a water content of 2.51%, caffeine content of 1.99%, and copper content of 13.86 mg/kg, for steeping the coffee contains a caffeine content of 0.06% and copper content of 0,39 mg/kg.
THE SHELF-LIFE PREDICTION OF SWEET SOY SAUCE USING ASLT METHOD WITH ARRHENIUS MODEL Sudarminto Setyo Yuwono; Fasandra Novi Liyundzira; Eka Shinta Wulandari
Jurnal Pangan dan Agroindustri Vol. 11 No. 4 (2023): October 2023
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.2023.011.04.4

Abstract

Sweet soy sauce is a typical Indonesian soy sauce. One of soy sauce producers in Malang Regency is Jawa Sehati Mulia SMEs. This SMEs has not yet estimated the shelf life of sweet soy sauce product so that the current shelf life refers to other commercial products. The purposes of this study were to determine the characteristics quality and to estimate the shelf life of Tugu Jawa sweet soy sauce. The product was stored at 31, 34, and 37 °C and the organoleptic, microbiological, physical, and chemical characteristics were analysed every seven days. The result showed that the critical parameter was pH because it has the lowest activation energy value. Changes in pH parameter values follow first order with a linear regression equation y = -4.115,68x + 7,33 so that the estimated shelf life of sweet soy sauce was 127,92 days or 4,26 months at room temperature (25 °C).
Co-Authors Aswin Rizky Wardhana Bambang Susilo Elok Waziiroh Erni D.Sofia Murtini Fasandra Novi Liyundzira Gatot Ciptadi KIKI FIBRIANTO Laila Yum Wahibah Laila Yum Wahibah Rizki Putra Samudra Sudarminto Setyo Yuwono Syahrul Kurniawan Wenny Bekti Sunarharum Widya, Leonie Margaretha