Authors:Destiana Adinda Putri, Indah Nalurita, Rina Heldiyanti, Zulkarnaen Zulkarnaen Pages: 109 - 121 Abstract: Cascara is a beverage derived from dried coffee cherry husks, known to have good functional value but with a short shelf life. Fermentation can be used to enhance the shelf life and quality of Cascara beverage products. Fermentation enhances the functional value of cascara tea due to the presence of probiotics and the increased antioxidant compounds. The study aimed to optimize the fermentation conditions of cascara tea with water kefir seeds to increase the microbiota content of Lactobacillus sp, Bifidobacterium sp, and Saccharomyces cerevisiae and the antioxidant activity of the beverage. The method in this study used Response Surface Methodology (RSM) with a design selection of Central Composite Design (CCD), using two independent variables, namely fermentation time (X1) and Grain Concentration (X2), with a response of antioxidant activity (%). The findings indicated that a fermentation period of 48 hours and a grain concentration of 8.58% resulted in a probiotic drink exhibiting the maximum antioxidant activity of 65.53%. This optimum treatment resulted in a drink with IC50 antioxidant activity of 173.66 ppm, total phenol 477.24 mg GAE/mL, brightness value (L*) 30.69, redness (a*) 14.06, yellowness (b*) 29.57, pH 3.57, TPT 8.80 (ᵒBrix), viscosity 1.62 mPa.s, total LAB 8.54 log CFU/ml, and total yeast & mold 10.93 log CFU/ml.
Authors:Nirmawaty Nunu, Lisna Ahmad, Siti Aisa Liputo Pages: 122 - 131 Abstract: Waxy corn is a versatile commodity that can be transformed into various processed foods, including instant porridge. Preparation of instant porridge does not require a long cooking process because it has undergone a previous processing process. The research aimed to determine the physicochemical and sensory properties of instant porridge made from nixtamalized waxy corn. The research used a factorial Completely Randomized Design (CRD). The first factor was the soaking time (30, 60, and 90 minutes), and the second was pre-gelatinization time (5,10, and 15 minutes). The results showed that soaking time and pre-gelatinization time significantly affected calcium, rehydration power, rehydration time, viscosity, and syneresis but there was no significant effect on the sensory test results. The best-nixtamalized corn instant porridge was made from 90 minutes of soaking and 15 minutes of pre-gelatinized time. This treatment gave the best physicochemical and sensory characteristics namely 5.78 ml/g rehydration power, 68.67 mg/L calcium content, 3850 cP viscosity, 26.3% syneresis, and short rehydration time (2.19 minutes). The nixtamalized corn instant porridge features a neutral taste, color, and texture, while also having a slightly pleasant aroma. Its sensory ratings were as follows: taste (4.53, neutral), color (4.93, neutral), aroma (5.03, slightly like), and texture (4.93, neutral). PubDate: 2024-05-25 DOI: 10.23960/jtihp.v29i1.%p Issue No:Vol. 29, No. 2 (2024)
Authors:Bambang Herry Purnomo, Ida Bagus Suryaningrat, Ilham Aulia Rachman Pages: 132 - 143 Abstract: Green tea production activities at PT Candi Loka indicated a time-consuming, which caused process efficiency to be less than optimal. Process efficiency improvements must be made to increase company competitiveness and consumer satisfaction. This research aimed to analyze the efficiency of green tea production time at PT Candi Loka by identifying the processing time required in each production activity, including the time consumption and formulating recommendations for improvement using a lean manufacturing approach using the VSM (Value Stream Mapping) method. There were 30 activities in 6 processes consisting of receiving raw materials, withering, rolling, drying, and packaging. Identification of value streams using the PAM (Process Activity Mapping) tool produced 9 Value added (VA) activities, 19 Necessary but Non-Value Added (NNVA) activities, and 2 Non-Value Added (NVA) activities in the form of delays in the withering and drying processes. In the current state map analysis, the production lead time value was 315.286 seconds. Recommended improvements to eliminate delays in the withering process were to set up the rotary panner machine earlier and increase the number of supervisors, while to eliminate delays in the drying process were to implement a piece rate system. Increasing efficiency was also carried out by improving NNVA activities by adding weighbridge facilities and using a conveyor system. The future state map proposed by implementing recommended improvements resulted in an increase in production time efficiency to 222.356 seconds and an increase in the process cycle efficiency value from 58.95% to 84.85%. PubDate: 2024-06-06 DOI: 10.23960/jtihp.v29i2.132-143 Issue No:Vol. 29, No. 2 (2024)
Authors:Endah Wulandari, Rossi Indiarto, Heni Radiani Arifin, Shabrina Gitta Talitha Pages: 144 - 156 Abstract: Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. This study aimed to determine the optimal balance of using sorghum flour, peanuts, and moringa leaves to produce high-protein biscuits with acceptable sensory values. The research method used is an experimental method with descriptive data analysis. The optimization method uses the Response Surface Methodology (RSM) experimental design with a central composite design (CCD). The best biscuit formula, as a result of the RSM experimental design optimization, has a protein nutrient content of 8.71%, 2.60% moisture content, 2.60% ash content, 32.99% fat content, and 53.85% carbohydrate content. The combination of using flour significantly affects the texture of the biscuits but does not significantly affect the color. Using composite flour consisting of 60% sorghum flour, 37% peanuts, and 4% moringa leaves to manufacture non-gluten biscuits can produce biscuits that are high in protein and have physicochemical properties and good sensory acceptability. PubDate: 2024-06-06 DOI: 10.23960/jtihp.v29i2.144-156 Issue No:Vol. 29, No. 2 (2024)
Authors:Ni Putu Sukanteri Pages: 157 - 167 Abstract: Chocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages. Implementing a marketing mix is used as a technique to increase sales. The company needs to identify the superior products favored by consumers to develop priority marketing strategies. This study aims to analyze the application of the marketing mix in the chocolate industry and generate prioritized marketing strategies for the superior chocolate products produced by a company in Bali. The research method used is the Analytical Hierarchy Process (AHP). The results indicate that the marketing mix includes chocolate products such as chocolate cream, chocolate bars, and liquid chocolate. Product pricing depends on the form, with the most apparent pricing being for chocolate bars, calculated based on weight in grams. The production site is located at the main factory, which processes cocoa into chocolate cream, chocolate bars, and liquid chocolate, allowing consumers to experience the chocolate processing firsthand and try packaging chocolate at the factory. Chocolate promotion is continuously carried out through offline and online media, such as the company's website, which provides background information on chocolate production to the industry in Bali. The priority in chocolate marketing, based on the Analytical Hierarchy Process, is chocolate cream, followed by chocolate bars and liquid chocolate.
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