Jurnal Agroindustri Pangan

Susu Tempe sebagai Pangan Fungsional Masa Depan: Tinjauan Potensi Nutrisi, Manfaat Kesehatan, dan Peluang Agroindustri

2026-04-25T02:33:20+00:00

Susu tempe merupakan inovasi pangan fungsional berbasis fermentasi yang menawarkan keunggulan nutrisi signifikan dibandingkan susu kedelai non-fermentasi. Tinjauan ini bertujuan untuk mengevaluasi potensi susu tempe secara komprehensif ditinjau dari aspek profil nutrisi, manfaat kesehatan, dan peluang pengembangan agroindustri. Metode penulisan menggunakan studi kepustakaan dengan menelaah literatur ilmiah terkini dari basis data bereputasi. Hasil tinjauan menunjukkan bahwa proses fermentasi oleh Rhizopus sp. secara efektif menurunkan kadar anti-nutrisi seperti asam fitat dan trypsin inhibitor, serta meningkatkan bioavailabilitas mineral penting dan senyawa bioaktif, termasuk isoflavon aglikon, Gamma-Aminobutyric Acid (GABA), dan peptida bioaktif. Secara fisiologis, konsumsi susu tempe terbukti memberikan manfaat klinis dalam penanggulangan anemia defisiensi besi, percepatan pemulihan otot pada atlet, serta perbaikan profil lipid darah melalui mekanisme pengikatan kolesterol. Dari perspektif agroindustri, tantangan karakteristik sensoris dan umur simpan dapat diatasi melalui teknologi pengolahan modern, seperti penggunaan Enzymatic Membrane Reactor untuk produksi hidrolisat protein dan optimasi formulasi bubuk, yang membuka peluang diversifikasi produk menjadi minuman instan hingga es krim vegan. Kesimpulannya, susu tempe memiliki prospek strategis sebagai pangan fungsional berkelanjutan yang mampu mendukung ketahanan pangan dan kesehatan masyarakat.

Kata kunci: Agroindustri, senyawa bioaktif, fermentasi, pangan fungsional, susu tempe.

The CHARACTERISTICS OF BENGKULU TRADITIONAL FOOD BOLU SOM WITH MORINGA FLOUR VARIATION

2026-04-25T02:42:51+00:00

Bolu som is a traditional Bengkulu cake shaped like a long rectangle with varying sizes, layered with pineapple jam inside, and then covered again with cake on top. Bolu som is always served at community events in the city of Bengkulu. This type of cake is moist, and the main ingredient used in making bolu som is usually wheat flour. This research aims to determine the effect of using moringa flour on the physical, chemical, and organoleptic characteristics of Bolu Som, in addition to analyzing revenue and profit, as well as identifying the best treatment in the processing of Bolu Som. This study involves six treatments, each wit a different composition ratio of raw materials, specifically wheat flour to moringa leaf powder: (100:0), (85:15), (70:30), (55:45), (40:60), and (25:75). The analyses conducted include physical analysis (texture and yield), organoleptic tests (taste, aroma, and color), selection of the best treatment, chemical analysis (moisture content, fat content, carbohydrate content, protein content, and antioxidant content), along with revenue and profit analysis of Bolu Som. The research results show the yield of various moringa flour to be 59.57% to 66.4%, with a texture of 2.24 mm to 3.84 mm. The organoleptic test on the taste, aroma, and color of the som cake showed an average taste value ranging from 1.96 (dislike) to 3.88 (like very much), an aroma ranging from 2.04 (dislike) to 3.92 (like very much), and a color ranging from 2.20 (dislike) to 3.96 (like very much). For the best treatment results, the combination of 85% wheat flour and 15% moringa flour was obtained. The results of the chemical analysis with the best treatment showed a moisture content of 28.10%, fat content of 11.35%, carbohydrate content of 19.23%, protein content of 11,672.92 mg/L, and antioxidant content of 236.21 mg/L.

THE ANALYSIS OF THE IMPACT OF SUBSTITUTING GRANULATED SUGAR WITH BROWN SUGAR ON ANTIOXIDANT LEVELS AND MICROBIAL STABILITY IN TRADITIONAL BEVERAGES

2026-04-25T02:46:25+00:00

This study aims to comprehensively analyze the impact of substituting granulated sugar with brown sugar on antioxidant levels and microbial stability in various types of traditional spice-based beverages, both fermented and non-fermented. Brown sugar is known to contain bioactive compounds such as polyphenols, flavonoids, and Maillard reaction products, which play an important role in increasing antioxidant activity and the functional potential of products. The research method used was a literature review, analyzing 15 scientific sources from national and international journals indexed by Sinta and Scopus published between 2017 and 2025. Data were obtained through searches on the Google Scholar, ScienceDirect, and SpringerLink databases using the keywords “brown sugar,” “granulated sugar,” “antioxidants,” and “traditional beverages.” A descriptive analysis was conducted on previous research results highlighting the effect of sugar type on the chemical, sensory, and microbiological quality of beverages. The results of the study show that substituting granulated sugar with brown sugar consistently increases the antioxidant content in various traditional beverages such as bir pletok, serbat, and instant powdered drinks, through the contribution of phenolic compounds and melanoidins produced during heating. However, microbial stability is influenced by process factors such as water content, pH, sanitation, and storage, so the use of brown sugar does not directly guarantee the microbiological safety of the product. Overall, substituting granulated sugar with brown sugar has the potential to increase the functional value and health benefits of traditional beverages without compromising sensory quality, provided that optimal processing control and hygiene are maintained to ensure product stability and safety.

Indonesia

2026-04-25T02:51:21+00:00

This research aims to examine the effect of a temperature-controlled incubator on the speed and quality of cassava tape fermentation compared to room-temperature fermentation. The incubator was constructed using a styrofoam box reinforced with cardboard, a light bulb as a heat source, and a digital thermostat for temperature regulation. The method involved visual observations of color, texture, and maturity level during fermentation under two conditions: fermentation using the incubator and fermentation at room temperature. The results showed that cassava tape fermented in the incubator reached optimal maturity within 40 hours, whereas room-temperature fermentation required 72 hours. This substantial difference indicates that stable temperature enhances the enzymatic activity of yeast, leading to faster and more uniform fermentation. Tape produced using the incubator exhibited more homogeneous yellow coloration, a softer texture, and consistent maturity, while tape fermented without an incubator showed uneven ripening. Therefore, the simple incubator effectively accelerates fermentation and improves product quality, making it a low-cost technological solution suitable for household-scale and micro-enterprise applications.

English Effect of Ekado Processing on the Nutritional Composition of Tuna Fish Based on Proximate Analysis (Protein, Fat, Carbohydrate, Water, and Ash Content)

2026-04-25T02:55:03+00:00

Ekado mackerel tuna is an innovation in the processing of mackerel tuna, developed with the aim of achieving good nutritional value and adequate shelf life. Mackerel tuna itself is recognized as a raw material for processed products with high nutritional content, particularly in terms of protein. This study aims to evaluate the nutritional composition of ekado mackerel tuna through proximate analysis, which includes protein, fat, carbohydrates, moisture, and ash content. The analytical methods applied involve determining moisture content using the oven method, ash content through ashing, protein content via the Kjeldahl method, fat content by Soxhlet extraction, and carbohydrate content calculated by difference. The research findings reveal that ekado mackerel tuna has a relatively high protein content, with balanced levels of fat and carbohydrates. Furthermore, its moisture and ash contents still meet the applicable quality standards for processed fish products. This nutritional profile indicates that the product has the potential to become a nutritious processed fish item and is worthy of further development. Through this study, it is expected to provide scientific information regarding the product's nutritional content, while also encouraging the advancement of value-added processed mackerel tuna products.