Itepa : Jurnal Ilmu dan Teknologi Pangan
Jurnal Ilmu dan Teknologi Pangan (ITEPA) is a peer-reviewed, open-access journal that publishes research articles and scholarly reviews in the field of food science and technology. Published four times a year, the journal focuses on key areas such as food processing technology, nutritional value and nutrition, food safety, food microbiology, and food biotechnology. It serves as a platform for scientific communication, innovation, and collaboration among academics, researchers, and practitioners in the food sector.
Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University
Pengaruh Waktu Ekstraksi Dengan Metode Microwave Assisted Extraction (Mae) Terhadap Aktivitas Antioksidan Ekstrak Daun Ungu (Graptophyllum Pictum L.Griff)
Abstract Phenolic secondary metabolite compounds such as flavonoids and anthocyanins contained in purple leaves function as antioxidants. One of the antioxidant properties of ethanol extract of purple leaves is the ability to capture DPPH free radicals. A possible method to obtain these compounds is Microwave Assisted Extraction (MAE). The MAE method is a method that utilizes rapid and efficient solvent heating involving microwave radiation. Extraction time is a factor that can affect antioxidant activity. Research on purple leaf extract using MAE method aims to determine the right extraction time in producing the highest antioxidant activity and the effect of purple leaf extraction time on antioxidant activity. This study uses a complete randomized design (CRD) with extraction time treatment consisting of five levels, namely; 1, 3, 5, 7 and 9 minutes. The treatment was repeated three times to obtain an experiment of 15 units. The data obtained were analyzed using variance analysis and the treatment influenced the test parameters followed by Duncan Multiple Range Test (DMRT). The results showed that the extraction time on purple leaves using the MAE method had a very significant effect on yield, total flavonoids, total phenols, total anthocyanins and IC50. Extraction time of 5 minutes can produce extracts with the highest antioxidant activity based on IC50 of 75.07 ppm and classified as strong antioxidants, yield of 37.74%, total phenols 56.06 mg GAE/g, total flavonoids 15.06 mg QE/g and total anthocyanins 43.29 mg/L. Keywords: Antioxidant, Purple leaves, Microwave Assisted Extraction, Time, Extraction Abstrak Senyawa metabolit sekunder golongan fenol seperti flavonoid dan antosianin yang terkandung dalam daun ungu berfungsi sebagai antioksidan. Salah satu sifat antioksidan ekstrak etanol daun ungu adalah kemampuan untuk menangkap radikal bebas DPPH. Metode yang digunakan untuk mendapatkan senyawa tersebut adalah Microwave Assisted Extraction (MAE). Metode MAE merupakan salah satu proses memanfaatkan radiasi gelombang mikro dengan cara memanaskan pelarut secara cepat dan efisien. Waktu ekstraksi merupakan faktor yang dapat mempengaruhi aktivitas antioksidan. Penelitian ekstrak daun ungu menggunakan metode MAE bertujuan untuk menentukan waktu ekstraksi yang tepat dalam menghasilkan aktivitas antioksidan tertinggi dan pengaruh waktu ekstraksi daun ungu terhadap aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan waktu ekstraksi yang terdiri dari lima taraf, yaitu; 1,3,5,7 dan 9 menit. Perlakuan diulang sebanyak tiga kali hingga diperoleh 15 unit percobaan. Data yang didapat dianalisis menggunakan sidik ragam dan perlakuan berpengaruh terhadap parameter uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa waktu ekstraksi pada daun ungu menggunakan metode MAE menunjukkan pengaruh sangat nyata terhadap rendemen, total flavonoid, total fenol, total antosianin dan IC50. Ekstraksi waktu 5 menit mampu menghasilkan ekstrak dengan aktivitas antioksidan tertinggi berdasarkan IC50 sebesar 75,07 ppm dan tergolong antioksidan kuat, rendemen 37,74%, total fenol 56,06 mg GAE/g, total flavonoid 15,06 mg QE/g dan total antosianin 43,29 mg/L. Kata kunci: Antioksidan, Daun ungu, Microwave Asissted Extraction, Waktu, Ekstraksi
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Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 BALI Terhadap Karakteristik Tempe Kedelai (Glycine max (L) Merrill)
Abstract Tempe is a fermented soybeans or other ingredients, utilizing various types of yeast including Rhizopus oligosporus and Rhizopus oryzae. This study specifically employed Rhizopus oligosporus DP02, which was derived from an inoculum and isolated from hibiscus leaves. The purpose of the research was to determine the impact of different concentrations of Rhizopus oligosporus DP02 Bali on the characteristics of soybean tempeh and to identify the optimal yeast concentration for producing tempeh with the best qualities. The experimental design used was a completely randomized design featuring five levels of yeast concentration: 1%, 2%, 3%, 4%, and 5%. Each treatment was replicated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance and if a significant effect was found, further testing would be conducted using the Duncan Multiple Range Test. The results indicated that yeast concentration significantly affected water content, ash content, protein content, fat content, carbohydrate content, color, taste, texture, and overall acceptance, but did not influence aroma. The findings revealed that a 4% yeast concentration yielded soybean tempeh with a water content of 38.09%, 1.15% for ash content, 17.68% for protein content, 17.18% for fat content, and 25.71% for carbohydrate content. Additionally, sensory tests for color, smell, taste, texture, and overall acceptance were positively received by the panelists. Keywords: Tempeh, soya bean, yeast, concentration, Rhizopus oligosporus Abstrak Tempe merupakan hasil fermentasi dari kacang kedelai ataupun bahan lain dengan memanfaatkan bermacam variasi kapang antara lain Rhizopus oligosporus dan Rhizopus oryzae. Penelitian ini scara khusus menggunakan Rhizopus oligosporus DP02 yang berasal dari inokulum dan diisolasi dari daun waru. Tujuan penelitian ini guna mengetahui dampak konsentrasi Rhizopus oligosporus DP02 Bali berbeda di karakteristik tempe kedelai serta untuk mengetahui konsentrasi ragi maksimal demi hasil tempe berkualitas terbaik. Desain percobaan terpakai ialah desain acak lengkap berlima taraf konsentrasi ragi yaitu 1%, 2%, 3%, 4%, dan 5%. Pengulangan perlakuan tiga kali hingga didapat 15 satuan percobaan. Data dianalisa dengan analisis variasi ANOVA serta bila terdapat pengaruh akan diuji lanjutan memakai uji jarak berganda Duncan. Hasil penelitian memperlihatkan konsentrasi ragi berdampak aktual ke kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, warna, rasa, tekstur, serta akseptansi total namun tidak berdampak ke aroma. Hasil penelitian memperlihatkan konsentrasi ragi 4% menciptakan tempe kedelai berkarakteristik unggul yakni berkadar air 38,09%, 1,15%, kadar protein 17,68%, dan kadar karbohidrat 25,71%. Uji sensori warna, aroma, rasa, tekstur, serta penerimaan total diterima secara positif oleh panelis. Kata Kunci: Tempe, kacang kedelai, konsentrasi, Rhizopus oligosporus
Studi Penerapan Higiene dan Sanitasi Terhadap Tingkat Cemaran Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Babi Guling di Ubud, Gianyar
Abstract Roasted Pig is a Balinese dish that is highly popular in the tourist area of Ubud, Gianyar. Although Roasted Pig can be found in various regions of Bali, Ubud is known as one of the most prominent places for serving this dish. However, variations in the implementation of hygiene and sanitation practices in each restaurant may affect the safety and quality of the food, potentially leading to contamination by pathogenic microbes such as Escherichia coli and Staphylococcus aureus, which can pose risks to consumer health. This study aimed to assess hygiene and sanitation conditions and to identify the presence and quantify the levels of E. coli and S. aureus contamination in Babi Guling meat. The research employs a descriptive design presented in tabular form, using a interview method and purposive sampling method from the ten highest-rated eateries on Google Review by 2024. The parameter includes the implementation of hygiene and sanitation practices by food handlers and on eating utensils, total microbial count, coliforms, Escherichia coli, and Staphylococcus aureus. The results showed that sanitation practices at roasted pig restaurants include 70% of producers using groundwater as the water source, with none conducting accredited water quality testing. Swab tests on the hands of the food handlers and on equipment from five producers revealed that 100% were positive for E. coli. Additionally, 30% of vendors handled roasted pig without wearing gloves, and 80% did not use clean work clothing. All roasted pig samples exceeded the maximum allowable limit for total microbial count set by the Indonesian Food and Drug Authority (BPOM) (< 1 × 10⁶ CFU/g) and 100% did not meet the requirement for E. coli in heat-treated meat products (< 1 × 10² CFU/g). However, all babi guling samples were still within the safe threshold for S. aureus (< 1 × 10⁴ CFU/g).These findings highlight the importance of supervision and education on the implementation of hygiene and sanitation practices in the traditional culinary business sector. Keywords: Babi Guling, E. coli, Hygiene and Sanitation, S. aureus Abstrak Babi Guling merupakan-salah satu pangan tradisional khas Bali yang sangat populer di kawasan wisata Ubud, Gianyar. Meskipun babi guling dapat ditemukan di berbagai daerah di Bali, Ubud dikenal sebagai salah satu tempat yang paling menonjol dalam menyajikan hidangan ini. Namun, penerapan higiene dan sanitasi yang berbeda di setiap rumah makan dapat memengaruhi kualitas dan keamanan makanan yang berpotensi tercemar oleh mikroba patogen seperti Escherichia coli dan Staphylococcus aureus, yang dapat membahayakan kesehatan konsumen. Penelitian ini memiliki tujuan untuk mengetahui kondisi higiene dan sanitasi, serta mengidentifikasi keberadaan dan jumlah cemaran E. coli dan S. aureus pada daging Babi Guling. Penelitian ini menggunakan Rancangan Deskriptif yang disajikan dalam bentuk tabel dengan pengambilan sampel menggunakan Teknik wawancara dan metode purposive sampling dari sepuluh warung makan dengan rating tertinggi di Google Review pada tahun 2024. Parameter yang diamati adalah penerapan higiene dan sanitasi pada menjamah dan alat makan, Total Mikroba, Koliform, Escherichia coli, dan Staphylococcus aureus. Hasil penelitian menunjukkan bahwa praktek sanitasi pada rumah makan penjual Babi Guling diantaranya 70% produsen menggunakan sumber air tanah, dan semua produsen tidak melakukan pengujian kualitas air yang terakreditasi, lalu hasil swab pada tangan penjamah makanan, dan peralatan untuk sampling lima produsen menunjukkan 100% positif E. coli, 30% pedagang mengambil Babi Guling tanpa menggunakan sarung tangan, dan 80% pedagang tidak menggunakan pakaian kerja yang bersih. semua Babi Guling melebihi prasyarat maksimum Total Mikroba yang ditetapkan BPOM (< 1 x 106 koloni/g) dan 100% tidak memenuhi persyaratan E.coli pada daging olahan dengan perlakuan panas (<1x10² koloni/g), namun semua Babi Guling masih dalam ambang aman persyaratan S. aureus (< 1 x 104 koloni/g). Temuan ini menegaskan pentingnya pengawasan, dan edukasi tentang penerapan higiene dan sanitasi di sektor usaha kuliner tradisional. Kata kunci: Babi Guling, E.coli, Higiene dan Sanitasi, S.aureus
Pengaruh Perlakuan Autoclaving-Cooling Terhadap Karakteristik Tepung Kecambah Milet (Panicum miliaceum L.) Terfermentasi
Abstract Millet (Panicum miliaceum L.) is a cereal belonging to the Poaceae family whose utilization as a food ingredient remains limited. Processing millet grains into flour and applying physical modification techniques are required to improve its chemical and functional properties. This study aimed to determine the differences in characteristics of fermented millet sprouts flour before and after autoclaving–cooling treatment and to evaluate the effect of this modification. The experiment employed a paired t-test design with two treatments: fermented millet sprouts flour without autoclaving–cooling and with autoclaving–cooling at 121°C for 15 minutes, each performed in five replications. Parameters observed included yield, moisture content, starch content, amylose content, amylopectin content, water absorption capacity, oil absorption capacity, and swelling power. The results showed that autoclaving–cooling treatment significantly affected (p<0.05) all observed parameters. The treatment increased starch content, amylose content, water absorption capacity, oil absorption capacity, and swelling power, while decreasing amylopectin content and flour yield. In conclusion, autoclaving–cooling modification effectively improved the chemical and functional characteristics of fermented millet sprouts flour, indicating its potential application in various flour-based food products. Keywords: millet flour, sprouts, fermentation, autoclaving–cooling Abstrak Milet (Panicum miliaceum L.) merupakan serealia dari famili Poaceae yang pemanfaatannya sebagai bahan pangan masih terbatas. Pengolahan biji milet menjadi tepung serta penerapan modifikasi fisik diperlukan untuk meningkatkan karakteristik kimia dan fungsionalnya. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik tepung kecambah milet terfermentasi sebelum dan sesudah perlakuan autoclaving–cooling serta mengevaluasi pengaruh perlakuan tersebut. Penelitian menggunakan uji t berpasangan dengan dua perlakuan, yaitu tepung kecambah milet terfermentasi tanpa autoclaving–cooling dan dengan autoclaving–cooling pada suhu 121°C selama 15 menit, masing-masing diulang lima kali. Parameter yang diamati meliputi rendemen, kadar air, kadar pati, kadar amilosa, kadar amilopektin, kapasitas penyerapan air, kapasitas penyerapan minyak, dan swelling power. Hasil penelitian menunjukkan bahwa perlakuan autoclaving–cooling berpengaruh nyata (p<0,05) terhadap seluruh parameter yang diamati. Perlakuan ini meningkatkan kadar pati, kadar amilosa, kapasitas penyerapan air, kapasitas penyerapan minyak, dan swelling power, serta menurunkan kadar amilopektin dan rendemen tepung. Dengan demikian, modifikasi autoclaving–cooling dapat memperbaiki karakteristik kimia dan fungsional tepung kecambah milet terfermentasi sehingga berpotensi diaplikasikan pada berbagai produk pangan berbasis tepung. Kata kunci: tepung milet, kecambah, fermentasi, autoclaving–cooling
Pengaruh Perbandingan Terigu Dengan Tepung Milet (Panicum Miliaceum L.) Kecambah Fermentasi Terhadap Karakteristik Bakpia
Abstract Bakpia is a traditional Chinese pastry filled with a sweet or savory filling and made with a flour-based dough. With the increasing consumption of wheat-based products, the use of fermented millet flour (FMF) has emerged as a promising alternative to reduce dependency on wheat and enhance the nutritional value of the product. This study aims to evaluate the impact of varying ratios of wheat flour to FMF on the characteristics of bakpia and determine the optimal ratio for achieving the best quality. The research employs a Completely Randomized Design (CRD) with six different ratios of wheat flour to FMF: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. Each combination is tested three times, resulting in a total of 18 experimental units. The collected data are analyzed using analysis of variance (ANOVA), and if significant differences are found, the analysis is further extended with Duncan's Multiple Range Test (DMRT) to assess differences among treatments. The results indicate that the ratio of wheat flour to FMF significantly affects various parameters, including moisture content, protein content, crude fiber content, fat content, tannin content, hardness, and sensory evaluations such as color, aroma, texture, taste, taste scoring, and overall acceptance. The optimal ratio is found to be 80% wheat flour and 20% FMF, which produces bakpia with a moisture content of 9.93%, protein content of 9.78%, crude fiber content of 2.18%, fat content of 37.82%, tannin content of 0.09%, and a hardness level of 17.79 N. Panelists rated bakpia with this ratio as having a somewhat preferred color, a preferred aroma, a preferred texture, a slightly bitter and somewhat preferred taste, and an overall positive acceptance. Keywords : bakpia, wheat flour, fermented sprouted millet flour Abstrak Bakpia adalah kue tradisional China yang memiliki isian dan kulit berbahan dasar terigu. Dengan meningkatnya konsumsi produk berbasis terigu, penggunaan tepung millet kecambah fermentasi (TMKF) muncul sebagai alternatif yang potensial untuk mengurangi ketergantungan pada terigu serta meningkatkan nilai gizi produk, namum memerlukan konsentrasi tertentu. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terigu dan TMKF terhadap sifat-sifat bakpia, serta untuk menentukan rasio terbaik guna menghasilkan kualitas yang optimal. Desain penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan enam taraf perbandingan antara terigu dan TMKF, yaitu: 100:0, 90:10, 80:20, 70:30, 60:40, dan 50:50. Setiap kombinasi diuji sebanyak tiga kali, sehingga total unit percobaan mencapai 18. Data yang diperoleh dianalisis menggunakan analisis varians, dan apabila terdapat perbedaan signifikan, analisis dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengevaluasi perbedaan antar perlakuan. Hasil penelitian mengindikasikan bahwa perbandingan terigu dan TMKF secara signifikan mempengaruhi berbagai parameter, termasuk kadar air, kadar protein, kadar serat kasar, kadar lemak, kadar tanin, tingkat kekerasan, serta penilaian panelis terhadap warna, aroma, tekstur, rasa, skoring rasa, dan penerimaan keseluruhan. Variasi terbaik ditemukan pada rasio 80% terigu dan 20% TMKF, yang menghasilkan bakpia dengan kadar air 9,93%, kadar protein 9,78%, kadar serat kasar 2,18%, kadar lemak 37,82%, kadar tanin 0,09%, serta tingkat kekerasan 17,79 N. Panelis menilai bakpia dengan rasio ini memiliki warna yang agak disukai, aroma yang disukai, tekstur yang disukai, rasa yang agak sepat dan agak disukai, serta penerimaan keseluruhan yang positif. Kata kunci : bakpia, terigu, tepung millet kecambah fermentasi
Karakteristik Fisikokimia dan Sensoris Pada Roti Tawar Bebas Gluten Berbasis Tepung Mocaf Dengan Substitusi Tepung Biji Mangga Arum Manis (Mangifera indica L.)
Abstract Gluten-free white bread not contain gluten, can consume for people with gluten intolerance. Mocaf is often used as an alternative flour in gluten-free bread but low in protein and bioactive compounds, necessitating the addition of arum manis mango seed flour. This study aims to determine the effect of substituting arum manis mango seed flour on the physicochemical and sensory characteristics of mocaf based gluten-free white bread and obtain the best characteristics of gluten-free white bread. This study used a completely randomized design with mocaf flour treatment and mango seed flour substitution at 5 levels: 100:0; 90:10; 80:20; 70:30; and 60:40, each repeated 3 times resulting 15 experimental units. The data were analyzed by variance analysis followed by Duncan's Multiple Range Test. The results showed that the substitution of arum manis mango seed flour significantly effected (P<0.05) chemical characteristics including moisture content, protein content, total phenols, antioxidant activity, physical characteristics including expansion capacity, hardness, colorimetric, sensory evaluation including hedonic aroma, texture, taste, overall acceptance, scoring texture. The best treatment was 80% mocaf flour and 20% arum manis mango seed flour, with moisture content 53.54%, ash content 1.01%, protein content 3.34%, total phenols 106.25 mg GAE/100g, antioxidant activity 15.92%, fat content 5.93%, crude fiber content 3.83%, carbohydrate content 35.15%, expansion capacity 44.20%, hardness 3.61 N, the color described as gray army brown (L* 66.0; a* 5.67; b* 20.67). The hedonic ratings for color, aroma, texture, and taste are slightly liked, with soft texture, also overall acceptance rated is slightly liked. Keywords : gluten free bread, mango seed flour, mocaf Abstrak Roti tawar bebas gluten tidak mengandung gluten sehingga dapat dikonsumsi oleh penderita gluten intolerance. Mocaf menjadi salah satu alternatif tepung pada roti bebas gluten yang banyak dimanfaatkan namun rendah akan kandungan protein maupun senyawa bioaktif, sehingga diperlukan penambahan tepung biji mangga arum manis. Tujuan penelitian ini untuk mengetahui pengaruh substitusi tepung biji mangga arum manis terhadap karakteristik fisikokimia dan sensoris roti tawar bebas gluten berbasis tepung mocaf serta mendapatkan roti tawar bebas gluten dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan tepung mocaf dengan substitusi tepung biji mangga yang terdiri dari 5 taraf: 100:0, 90:10, 80:20, 70:30, 60:40 yang diulang sebanyak 3 kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan dilanjutkan dengan Duncan’s Multiple Range Test. Hasil penelitian menunjukkan bahwa substitusi tepung biji mangga arum manis berpengaruh nyata (P<0,05%) terhadap karakteristik kimia meliputi kadar air, kadar protein, total fenol, aktivitas antioksidan, karakteristik fisik meliputi daya kembang, hardness, warna, serta karakteristik sensoris meliputi hedonik aroma, tekstur, rasa, penerimaan keseluruhan, skoring tekstur. Perlakuan terbaik pada 80% tepung mocaf dan 20% tepung biji mangga dengan kadar air 53,54%, kadar abu 1,01%, kadar protein 3,34%, total fenol 106,25 mg GAE/100g, aktivitas antioksidan 15,92%, kadar lemak 5,93%, kadar serat kasar 3,83%, kadar karbohidrat 35,15%, daya kembang 44,20%, hardness 3,61 N, berwarna gray army brown (L* 66,0; a* 5,67; b* 20,67), hedonik warna, aroma, tekstur, dan rasa agak suka, skoring tekstur empuk, serta penerimaan keseluruhan agak suka. Kata Kunci: roti bebas gluten, tepung biji mangga, tepung mocaf
Ida Ayu Agung Andina Niti Saraswati Manuaba
Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipes K.Koch) Dengan Maizena Terhadap Karakteristik Nuget Ikan Tuna (Thunnus sp.)
Abstract Fish nuggets are a popular ready-to-eat food, usually made with wheat flour and cornstarch as fillers and binders. However, the gluten in wheat flour is known to trigger celiac disease, thus encouraging the exploration of alternative flours such as beneng taro flour. This study aims to evaluate the effect of variation in the ratio of beneng taro flour and cornstarch on the physicochemical and sensory characteristics of tuna fish nuggets and to identify the optimal ratio to produce the best nuggets. This study was designed with a simple Complete Random Design (RAL) with the ratio of beneng taro flour and cornstarch (70%:30%, 75%:25%, 80%:20%, 85%:15%, and 90%:10%) as the treatment. The results showed that the treatment significantly affected sensory properties, hardness, ash content, protein content, fat content, and carbohydrate content but did not significantly impact moisture content. The sensory test showed that the tuna fish nuggets that the panelists liked the most were those produced from the formulation of a comparison of beneng taro flour and cornstarch 80%:20% with the average preference value on the color somewhat preferred, and the aroma, taste, texture, and overall acceptance were preferred. This formulation produces tuna fish nuggets with the following characteristics: hardness 8.59 N, moisture content 21.21%, ash content 2.19%, protein content 24.98%, fat content 15.50%, and carbohydrate content 36.12%. These findings indicate that the optimal ratio of beneng taro flour and cornstarch to produce gluten-free tuna fish nuggets with the desired characteristics is 80%:20%. Keywords: cornstarch, nugget, beneng taro flour, tuna Abstrak Nugget ikan merupakan makanan siap saji yang populer, biasanya dibuat dengan tepung terigu dan tepung maizena sebagai pengisi dan pengikat. Namun, gluten dalam tepung terigu diketahui dapat memicu penyakit celiac, sehingga mendorong eksplorasi tepung alternatif seperti tepung talas beneng. Penelitian ini bertujuan untuk mengevaluasi pengaruh variasi rasio tepung talas beneng dan tepung maizena terhadap karakteristik fisikokimia dan sensori nugget ikan tuna dan untuk mengidentifikasi rasio optimal untuk menghasilkan nugget terbaik. Penelitian ini dirancang Rancangan Acak Lengkap (RAL) sederhana dengan rasio tepung talas beneng dan tepung maizena (70%:30%, 75%:25%, 80%:20%, 85%:15%, dan 90%:10%) sebagai perlakuan. Hasil penelitian menunjukkan bahwa perlakuan secara signifikan mempengaruhi sifat sensori, kekerasan, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat, tetapi tidak berdampak signifikan terhadap kadar air. Uji sensori menunjukkan nuget ikan yang paling disukai panelis adalah yang dihasilkan dari formulasi perbandingan tepung talas beneng dan tepung maizena 80%:20% dengan rata-rata nilai kesukaan pada warna agak disukai, serta aroma, rasa, tekstur, dan penerimaan keseluruhan disukai. Formulasi ini menghasilkan nuget ikan tuna dengan karakteristik berikut: kekerasan 8,59 N, kadar air 21,21%, kadar abu 2,19%, kadar protein 24,98%, kadar lemak 15,50%, dan kadar karbohidrat 36,12%. Temuan ini mengindikasikan bahwa perbandingan tepung talas beneng dan tepung maizena optimal untuk menghasilkan nugget ikan tuna bebas gluten dengan karakteristik yang diinginkan adalah 80%:20%. Kata Kunci: maizena, nuget, talas beneng, tuna
Aplikasi Oleogel dengan Oleogelator Candelilla Wax Berbasis Minyak Sawit sebagai Pengganti Margarin pada Produk Kukis
Abstract Margarine is an essential ingredient in cookie production, contributing to texture and flavor, but it contains trans fats that pose health risks. Palm oil-based oleogel with candelilla wax as the oleogelator has the potential to serve as an alternative due to its similar physical characteristics to margarine. This study aimed to evaluate the effect of palm oil-based oleogel with candelilla wax on cookie characteristics and to determine the optimal oleogelator concentration. A completely randomized design was used with six treatments: margarine (control), palm oil (control), and oleogels with 3%, 5%, 7%, and 9% candelilla wax, each repeated three times for a total of 18 experimental units. Data visualization employed a spider web chart for hedonic testing, principal component analysis (PCA) for intensity attributes, and analysis of variance (ANOVA) for texture analysis, followed by Duncan's test if significant differences were found. The best cookie formulation was further compared with the control using Kruskal-Wallis and Mann-Whitney tests. Results showed that different concentrations of candelilla wax in oleogels led to variations in the sensory profile (color, aroma, taste, texture, and overall acceptance), and had a significant effect on the physical characteristics (hardness and crispness) and chemical properties (moisture content). However, there was no significant effect on other texture parameters (fracturability and cohesiveness) or chemical components (ash, protein, fat, and carbohydrate contents). The best formulation was found in oleogel with 5% candelilla wax (R2), which achieved panelist preferences ranging from rather liked to liked. R2 exhibited a sensory profile similar to the control (margarine). This formulation had a hardness of 172.02 N, fracturability of 4.01 N, cohesiveness of 0.43, crispness of 140.27 Nmm, with 7.99% moisture, 1.44% ash, 14.55% protein, 11.47% fat, and 64.22% carbohydrate. Keywords: Cookies, margarine, oleogel, candelilla wax, palm oil Abstrak Margarin merupakan salah satu bahan baku penting dalam pembuatan kukis yang memengaruhi tekstur dan cita rasa, namun mengandung lemak trans yang berisiko bagi kesehatan. Oleogel berbasis minyak sawit dengan oleogelator candelilla wax berpotensi menjadi alternatif pengganti karena memiliki karakteristik fisik serupa margarin. Penelitian ini bertujuan mengetahui pengaruh penggunaan oleogel berbasis minyak sawit dengan oleogelator candelilla wax terhadap karakteristik kukis serta menentukan konsentrasi oleogelator yang optimal. Penelitian menggunakan rancangan acak lengkap dengan 6 perlakuan: margarin (kontrol), minyak sawit (kontrol), dan oleogel berbasis minyak sawit dengan candelilla wax 3%, 5%, 7%, dan 9%, masing-masing diulang 3 kali sehingga diperoleh 18 unit percobaan. Data ditampilkan menggunakan Spider Web untuk uji hedonik, dianalisis menggunakan Principal Component Analysis untuk uji intensitas, serta Analysis of Variance untuk tekstur dan dilanjutkan uji Duncan jika ada pengaruh signifikan. Kukis terbaik dibandingkan dengan kontrol menggunakan Uji Kruskal Wallis dan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan bahwa konsentrasi candelilla wax yang berbeda pada oleogel menghasilkan perbedaan pola terhadap karakteristik sensoris (warna, aroma, rasa, tekstur, dan penerimaan keseluruhan), serta berpengaruh signifikan terhadap karakteristik fisik (kekerasan dan kerenyahan) dan kimia (kadar air). Namun, tidak berpengaruh signifikan pada tekstur (kerapuhan dan daya kohesif) serta kimia (kadar abu, protein, lemak, dan karbohidrat). Formulasi terbaik terdapat pada oleogel dengan 5% candelilla wax (R2), yang menunjukkan tingkat kesukaan panelis agak suka hingga suka. Perlakuan R2 memiliki profil sensoris seupa dengan kontrol (margarin). Karakteristik fisik kukis pada formulasi ini meliputi kekerasan 172,02 N, kerapuhan 4,01 N, daya kohesif 0,43, dan kerenyahan 140,27 Nmm, dengan kadar air 7,99%, abu 1,44%, protein 14,55%, lemak 11,47%, dan karbohidrat 64,22%. Kata Kunci: Kukis, margarin, oleogel, candelilla wax, minyak sawit
Karakteristik Selai Cokelat Dengan Perbandingan Bubuk Kakao (Theobroma Cacao L.) Dan Minyak Kedelai (Glyncine Max Oil)
Abstract If chocolate jam was processed using cocoa butter, it resulted low spreadability. Therefore, it was necessary to investigate the use of liquid oils such as soybean oil as an alternative. The aim of this research was to determine the effect of ratio of cocoa powder to soybean oil and identify the optimal ratio for the best characteristics of chocolate jam. This study used Completely Randomized Design (CRD) with six treatment of cocoa powder and soybean oil ratios, 64%:36%, 61%:39%, 58%:42%, 55%:45%, 52%:48%, and 48%:52%. Each treatment was repeated three times, resulting 18 experimental. Data were analyzed using Analysis of Variance (ANOVA), and if a significant effect was observed (P<0,05), Duncan’s Multiple Range Test (DMRT) was conducted. Sensory evaluation were analyzed using Principal Component Analysis (PCA). The research results showed that the ratio of cocoa powder to soybean oil had a significant effect on the characteristics of the chocolate spread. Soybean oil improved the texture quality and spreadability of the chocolate spread without damaging the flavor and sensory acceptance. Chocolate jam with best characteristics was obtained from the formulation containing 55% cocoa powder and 45% soybean oil which corresponds to treatment P4, with characteristics of moisture content 16.79%, ash content 1.58%, fat content 25.26%, hardness 1,36 N, cohesiveness 0,31, adhesiveness 6,36 Nmm and the treatment received "liked" ratings on all hedonic attributes and was rated as "weak" in the spreadability intensity test. Keywords: chocolate jam, cocoa powder, soybean oil Abstrak Selai cokelat jika dibuat dengan lemak kakao akan menghasilkan selai dengan daya oles yang kurang baik, oleh karena itu perlu diteliti menggunakan minyak cair seperti minyak kedelai. Tujuan penelitian ini untuk mengetahui pengaruh perbandingan bubuk kakao dan minyak kedelai serta untuk mendapatkan perbandingan tepat untuk memperoleh karakteristik selai cokelat terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan enam taraf perlakuan perbandingan bubuk kakao dan minyak kedelai, yaitu 64%:36%, 61%: 39%, 58%: 42%, 55%: 45%, 52%: 48%, dan 48%: 52%. Setiap perlakuan dilakukan pengulangan sebanyak tiga kali, sehingga terdapat 18 unit percobaan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan apabila didapatkan perlakuan yang berpengaruh secara signifikan (P<0,05) akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil pengujian sensoris dianalisis menggunakan Principal Component Analysis (PCA). Hasil penelitian menunjukkan bahwa perbandingan bubuk kakao dan minyak kedelai berpengaruh nyata terhadap karakteristik selai cokelat. Minyak kedelai meningkatkan kualitas tekstur dan daya oles selai cokelat, tanpa merusak rasa dan penerimaan sensoris. Selai cokelat yang memiliki karakteristik terbaik dihasilkan pada perbandingan 55% bubuk kakao dan 45% minyak kedelai dengan kadar air 16,79%, kadar abu 1,58%, kadar lemak 25,26%, hardness 1,36 N, cohesiveness 0,31, adhesiveness 6,36 Nmm, dengan kriteria suka pada seluruh atribut uji hedonik serta kriteria lemah pada uji intensitas daya oles. Kata Kunci: bubuk kakao, minyak kedelai, selai cokelat
Pengaruh Perbandingan Air dengan Jagung Manis (Zea mays saccharata) dan Penambahan Susu Skim Terhadap Karakteristik Yoghurt Jagung Manis Probiotik
Abstract Yogurt is one of the most widely consumed fermented dairy products due to its distinctive taste and aroma. The utilization of sweet corn milk in yogurt production can optimize the use of sweet corn varieties. The appropriate use of water can influence the nutritional content and sediment formation in sweet corn milk. Meanwhile, sweet corn has a relatively low protein content, so the addition of skim milk can improve the texture formation of yogurt. This study aims to determine the effect of the water-to-sweet corn ratio and the addition of skim milk, as well as to identify the optimal water-to-sweet corn ratio and skim milk addition on the characteristics of probiotic sweet corn yogurt. A factorial completely randomized design was used, with two factors: water-to-corn ratio (4:1 and 5:1) and skim milk addition (5%, 7.5%, 10%, and 12.5%), resulting in 8 treatment combinations with 2 replications, totalling 16 experimental units. Data were analyzed using ANOVA followed by DMRT if significant. Observed parameters included total lactic acid bacteria (LAB), total acidity, pH, viscosity, protein content, and sensory evaluation (hedonic and scoring tests). The results showed no significant interaction between the two factors on all parameters. The water-to-corn ratio significantly affected viscosity, protein content, aroma (hedonic and scoring), taste (hedonic), and color (scoring). Skim milk addition significantly influenced total acidity, pH, viscosity, protein content, texture (hedonic and scoring), taste (hedonic), overall acceptance, and aroma (scoring). The best results were obtained from the treatment with a 5:1 water-to-sweet corn ratio and 10% skim milk addition (A2S3), which produced yogurt with LAB count of 9.22 log CFU/g (1.65 × 10⁹ CFU/g), 0.57% total acidity, pH 3.6, viscosity of 10.5 Pa·s, protein content of 5.66%, and favorable sensory acceptance, characterized by a light yellow color, slightly non-corn-like aroma, slightly corn-like taste, and slightly firm texture. Keywords : Lacticaseibacillus paracasei RB210, probiotics, skim milk, sweet corn, yogurt Abstrak Yoghurt merupakan salah satu produk fermentasi susu yang banyak dikonsumsi karena rasa dan aromanya yang khas. Pemanfaatan susu jagung manis dalam pembuatan yoghurt dapat memaksimalkan penggunaan varietas jagung manis. Penggunaan air yang tepat dapat mempengaruhi kandungan nutrisi dan pembentukan endapan pada susu jagung manis. Sementara itu, jagung manis memiliki kandungan protein yang rendah sehingga penambahan susu skim akan mempengaruhi pembentukan tekstur yoghurt yang lebih baik. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan air dengan jagung manis dan penambahan susu skim serta perbandingan air dengan jagung manis dan penambahan susu skim yang tepat terhadap karakteristik yoghurt jagung manis probiotik. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu perbandingan air dengan jagung manis (4:1 dan 5:1), dan penambahan susu skim (5%, 7,5%, 10%, dan 12,5%). Terdapat 8 kombinasi perlakuan dengan 2 ulangan sehingga diperoleh 16 unit percobaan. Data dianalisis menggunakan ANOVA dan apabila berpengaruh nyata, dilanjutkan dengan DMRT. Parameter yang diamati meliputi total bakteri asam laktat (BAL), total asam, pH, viskositas, protein, serta evaluasi sensoris (hedonik dan skoring). Hasil penelitian menunjukkan bahwa interaksi antar faktor perlakuan tidak berpengaruh nyata terhadap seluruh parameter pengamatan. Faktor perlakuan perbandingan air dengan jagung manis berpengaruh nyata terhadap viskositas, protein, hedonik aroma, dan rasa serta skoring aroma dan warna. Sementara, faktor perlakuan penambahan susu skim berpengaruh nyata terhadap total asam, pH, viskositas, protein, hedonik tekstur, rasa, dan penerimaan keseluruhan serta skoring tekstur dan aroma. Hasil terbaik diperoleh pada perlakuan perbandingan air dengan jagung manis (5:1) dan penambahan susu skim 10% (A2S3) dengan karakteristik total BAL 9,22 log (; total asam 0,57%; pH 3,6; viskositas 10,5 pa.s; protein 5,66%; hedonik warna, aroma, rasa, dan tekstur disukai ; skoring warna kuning muda, aroma agak tidak khas jagung, rasa agak khas jagung, tekstur agak padat dan penerimaan keseluruhan disukai. Kata kunci : jagung manis, Lacticaseibacillus paracasei RB210, probiotik, susu skim, yoghurt
Karakteristik Fisikokimia dan Sensoris Bakso Ikan Tenggiri (Scomberomorus commerson) Melalui Substitusi Tapioka dengan Tepung Kacang Merah (Phaseolus vulgaris L.)
Abstract Fish meatballs are fishery products made from a mixture of fish meat and binding agents. Tapioca is the most common binder, yet its low nutritional value limits its functional benefits. Partial substitution with red kidney bean (Phaseolus vulgaris L.) flour, which contains amylopectin similar to tapioca, can enhance nutritional value while maintaining binding and textural properties. This study aimed to determine the effect of tapioca substitution with red kidney bean flour on the physicochemical and sensory characteristics of Spanish mackerel (Scomberomorus commerson) fish meatballs and to identify the optimal substitution level. A completely randomized design (CRD) with five substitution levels—P0 (100% tapioca), P1 (75% tapioca : 25% red kidney bean flour), P2 (50% : 50%), P3 (25% : 75%), and P4 (100% red kidney bean flour)—was applied, with three replications (15 units). Parameters measured included moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, texture (hardness), and sensory evaluation (hedonic attributes: color, aroma, texture, taste, overall acceptability; and scoring of taste and texture). Data were analyzed by Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) when significant. Substitution significantly affected moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, and texture. All hedonic attributes were rated like to very like without significant differences. Taste scores increased with higher substitution levels, while texture scores ranged from slightly chewy to chewy. The best result was P4, with 64.4% moisture, 1.34% ash, 22.25% protein, 4.31% crude fiber, 21.94% antioxidant activity, 12.26% cooking yield, 6.28 N texture, and sensory acceptability well-received by panelists. Keywords: Fish balls, spanish mackerel, red bean flour Abstrak Bakso ikan termasuk produk olahan perikanan yang tersusun atas ikan dan bahan pengikat. Bahan pengikat yang umum digunakan adalah tapioka, namun karena kandungan gizinya rendah, sebagian penggunaannya disubstitusi dengan tepung kacang merah. Tepung kacang merah juga mengandung amilopektin seperti pada tapioka, sehingga tetap dapat berfungsi sebagai pengikat dalam pembentukan kekenyalan bakso ikan. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tapioka dengan tepung kacang merah (Phaseolus vulgaris L.) terhadap karakteristik fisikokimia dan sensoris bakso ikan tenggiri (Scomberomorus commerson) serta mengetahui konsentrasi substitusi tapioka dengan tepung kacang merah yang tepat untuk menghasilkan bakso ikan tenggiri dengan karakteristik fisikokimia dan sensoris terbaik. Metode yang dipakai ialah Rancangan Acak Lengkap (RAL) dengan perlakuan substitusi tapioka dengan tepung kacang merah dalam lima taraf. yaitu P0 (100% tapioka), P1 (75% tapioka : 25% tepung kacang merah), P2 (50% tapioka : 50% tepung kacang merah), P3 (25% tapioka : 75% tepung kacang merah), dan P4 (100% tepung kacang merah), masing‐masing diulang tiga kali sehingga diperoleh 15 unit percobaan. Parameter yang diukur dalam penelitian ini meliputi kadar air, abu, protein, serat kasar, aktivitas antioksidan, cooking yield, tekstur, uji sensoris kesukaan warna, aroma, tekstur, rasa, penerimaan keseluruhan, serta skoring rasa dan tekstur. Analisis data dilakukan menggunakan Analysis of Variance (ANOVA), dan jika berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Substitusi tapioka dengan tepung kacang merah berpengaruh signifikan terhadap komposisi kimia, aktivitas antioksidan, cooking yield, dan tekstur produk. Seluruh atribut hedonik berada pada kategori suka hingga sangat suka meskipun perbedaannya tidak signifikan, sedangkan skoring rasa meningkat. Perlakuan terbaik adalah P4 dengan kadar air 64,4%, abu 1,34%, protein 22,25%, serat kasar 4,31%, aktivitas antioksidan 21,94%, cooking yield 12,26%, tekstur 6,28 N, dan penerimaan sensoris yang dapat diterima panelis. Kata kunci: Bakso ikan, ikan tenggiri, tepung kacang merah, fisikokimia, sensoris.
Karakteristik Fisik dan Sensoris Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Probiotik Lokal
Abstract Tomme cheese is a type of ripened cheese with a semi-hard texture and is covered by mold and has the characteristics of a yellowish cheese rind, a dense structure with an elastic texture, an earthy aroma and a predominantly salty taste. Tomme cheese is suitable as a probiotic food because it can maintain sufficient probiotic cell viability. The types of local probiotic cultures that can be used are Lactiplantibacillus plantarum subs. plantarum Dad-13 and pH-lowering bacteria, namely Streptococcus thermophilus Dad-11. The purpose of this study was to determine the effect of the ratio of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 on the physical and sensory characteristics of probiotic tomme cheese and to determine the ratio that produces the best physical and sensory characteristics. This study used a Randomized Block Design (RBD) with a treatment comparison of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 cultures. plantarum Dad-13 and S. thermophilus Dad-11 with 3 levels, namely 1:1, 1:2, and 1:3. The treatment was then repeated 3 times, so that 9 experimental units were obtained. The data obtained were analyzed using Kruskal Wallis and continued with the Dunn test (with Bonferroni correction) in the SPSS application. The results showed that the comparison of local starter cultures affected the yield, hardness value, color intensity, and sensory characteristics of tomme cheese. Probiotic tomme cheese with a starter culture ratio of 1:3 had the best physical and sensory characteristics with a yield value of 10.63%, a hardness value of 33.89 N, color intensity L* 71.67, a* value of 0.97, b* value of 23.5 which indicated a yellowish cream color with the name butterscotch, with sensory characteristics of color that was very liked, aroma, texture, and taste that was liked with a very hard texture and a very salty taste and overall acceptance was liked. Keywords: tomme cheese, probiotic, Streptococcus thermophilus Dad-11, and Lactiplantbacillus plantarum subs. plantarum Dad-13 Abstrak Keju tomme merupakan jenis keju peram dengan tekstur semi-keras dan diselimuti oleh jamur dan memiliki karakteristik kulit keju berwarna kekuningan, struktur padat dengan tekstur elastis, aroma earthy dan didominasi oleh rasa asin. Keju tomme cocok dijadikan sebagai pangan probiotik karena dapat menjaga viabilitas sel probiotik yang cukup. Jenis kultur probiotik lokal yang dapat digunakan adalah Lactiplantibacillus plantarum subs. plantarum Dad-13 dan bakteri penurun pH yaitu Streptococcus thermophilus Dad-11. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh perbandingan Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 terhadap karakteristik fisik dan sensoris keju tomme probiotik serta untuk mengetahui perbandingan yang menghasilkan karakteristik fisik dan sensoris terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan perbandingan kultur Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 dengan 3 taraf yaitu 1:1, 1:2, dan 1:3. Perlakuan kemudian diulang sebanyak 3 kali, sehingga diperoleh 9 satuan percobaan. Data yang diperoleh dianalisis dengan Kruskal Wallis dan dilanjutkan dengan uji Dunn (dengan koreksi Bonferroni) pada aplikasi SPSS. Hasil penelitian menunjukkan perbandingan kultur starter lokal berpengaruh terhadap rendemen, nilai kekerasan, intensitas warna, dan karakteristik sensoris keju tomme. Keju tomme probiotik dengan perbandingan kultur starter 1:3 memiliki karakteristik fisik dan sensoris terbaik dengan nilai rendemen 10,63%, nilai kekerasan 33,89 N, intensitas warna L* 71,67, nilai a* 0,97, nilai b* 23,5 yang menunjukkan warna krem kekuningan dengan nama butterscotch, dengan karakteristik sensoris warna sangat disukai, aroma, tekstur, dan rasa disukai dengan tekstur sangat keras dan rasa sangat asin serta penerimaan keseluruhan disukai. Kata Kunci: keju tomme, probiotik, Streptococcus thermophilus Dad-11, dan Lactiplantbacillus plantarum subs. plantarum Dad-13
Pengembangan Minuman Tradisional ‘Loloh Cemcem’ Menjadi Minuman Instan Yang Berpotensi Sebagai Pangan Fungsional Sumber Antioksidan
Abstract Loloh cemcem is a traditional Balinese drink made from cemcem leaves (Spondias pinnata (L.f) Kurz), commonly consumed fresh and offering health benefits. The innovation of loloh cemcem in instant powder form simplified preparation and allowed the product to be consumed over a longer period of time. However, further research was needed regarding the combination of coating agents such as maltodextrin and gum arabic, as their usage varied depending on the characteristics of each ingredient. The objective of this study was to determine the effect of the maltodextrin and gum arabic ratio on the characteristics of instant loloh cemcem powder, as well as to identify the optimal ratio of maltodextrin and gum arabic to achieve the best characteristics. The study used a completely randomized design (CRD) with maltodextrin and gum arabic ratio treatments consisting of 5 levels (5:0, 4:1, 3:2, 2:3, and 1:4), each level repeated 3 times. Data were analyzed using Analysis of Variance (ANOVA) and post-hoc tests with Duncan’s Multiple Range Test (DMRT). The analysis of loloh cemcem instant powder showed that the maltodextrin and gum arabic ratio significantly affected (P<0.05) moisture content, ash content, total phenols, antioxidant activity, encapsulation efficiency, loading capacity, and sensory acceptability. The maltodextrin and gum arabic ratio of 2:3 (P3) produced the best characteristics with moisture content of 3.70%, ash content of 1.47%, total phenols of 66.93 mg GAE/100g, antioxidant activity of 74.84%, encapsulation efficiency of 53.03%, loading capacity of 35.49%, dissolution time of 51.70 seconds, and sensory preference for color, aroma, taste, and overall acceptance with values of 5.44, 5.20, 4.96, and 5.08, respectively. Keywords: gum arabic, loloh cemcem, maltodextrin, instant powder. Abstrak Loloh cemcem merupakan minuman tradisional khas Bali yang berbahan dasar daun cemcem (Spondias pinnata (L.f) Kurz), biasa dikonsumsi dalam bentuk segar dan memiliki manfaat Kesehatan. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian serta memungkinkan produk dikonsumsi dalam jangka waktu yang lebih lama. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian dan dapat dinikmati dalam jangka lebih lama. Namun, diperlukan kajian lebih lanjut terkait kombinasi bahan penyalut seperti maltodekstrin dan gum arab, karena penggunaannya masih bervariasi tergantung pada karakteristik masing-masing bahan. Tujuan penelitian ini yaitu mengetahui pengaruh dari rasio maltodekstrin dan gum arab terhadap karakteristik serbuk instan loloh cemcem, serta menentukan rasio maltodekstrin dan gum arab yang tepat untuk menghasilkan karakteristik terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio maltodekstrin dan gum arab yang terdiri dari 5 taraf (5:0, 4:1, 3:2, 2:3, dan 1:4), setiap taraf dilakukan 3 kali pengulangan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan uji lanjut dengan Duncan’s Multiple Range Test (DMRT). Hasil analisis serbuk instan loloh cemcem menunjukkan bahwa rasio maltodekstrin dan gum arab berpengaruh nyata (P<0,05) terhadap kadar air, kadar abu, total fenol, aktivitas antioksidan, efisiensi enkapsulasi, loading capacity, dan kesukaan sensoris. Rasio maltodekstrin dan gum arab 2:3 (P3) menghasilkan karakteristik terbaik dengan kadar air 3,70%, kadar abu 1,47%, total fenol 66,93 mg GAE/100g, aktivitas antioksidan 74,84 %, efisiensi enkapsulasi 53,03%, loading capacity 35,49%, waktu larut 51,70 detik serta kesukaan sensori pada warna, aroma, rasa, dan penerimaan keseluruhan disukai dengan nilai berturut-turut 5,44; 5,20; 4,96; 5,08. Kata kunci: gum arab, loloh cemcem, maltodekstrin, serbuk instan.