- Kudus, Indonesia
Serabi is Indonesian traditional food and has been widely known in Surakarta. However, its sensory profile has not yet been described. This study aims to characterize the sensory attributes of serabi products in Surakarta by combining... more
Serabi is Indonesian traditional food and has been widely known in Surakarta. However, its sensory profile has not yet been described. This study aims to characterize the sensory attributes of serabi products in Surakarta by combining quantitative descriptive analysis (QDA) and principal component analysis (PCA) methods. Ten samples of serabi produced by small medium enterprises (SMEs) in Surakarta were collected and evaluated. The sensory profile is categorized based on aroma, taste and texture. The focus group discussion (FGD) of eleven trained panellist agreed that the attributes of aroma are eggs, coconut milk, sweet, burnt and pandan leaf. Meanwhile the attributes of taste are coconut milk, sweet and salty, and softness, solid and crunchy particle, hardness, softness and creamy are the attributes of texture. The PCA result showed that two samples, J and I, were described as serabi that have intense burnt and hardness attributes while more shredded coconut texture were represented by sample H and A. Moreover, samples D, G, F fall in a quadrant that describes having dominant egg and flour taste, while the rest samples, E, C and B have more intense salty, sweet and pandan leaf aroma. This result can be used as a reference for describing the basic profile of traditional serabis in Surakarta.
Research Interests:
This study aims to design a valid instrument for measuring the satisfaction of internal and external users on service quality provided by an institute for research and community service (LPPM) at a university. The SERVQUAL model is... more
This study aims to design a valid instrument for measuring the satisfaction of internal and external users on service quality provided by an institute for research and community service (LPPM) at a university. The SERVQUAL model is applied and a case study was conducted at Universitas Muhammadiyah Surakarta. Twenty-eight research attributes and twenty attributes of community services have been developed to measure the LPPM service quality based on five dimensions criteria namely tangible, reliability, responsiveness, assurance, and empathy. The developed attributes were validated by experts, e.g., head of LPPM and his staff. Further, using bivariate Pearson correlation and Cronbach alpha those attributes were tested for validity and reliability using SPSS 23. The result showed that all attributes in the instrument were valid and reliable. Furthermore, based on the Actual SERVQUAL Score (ASC), all attributes have score more than 75%, which can be classified as better than “good” acco...
Research Interests:
This study aims to analyse the sensory profile of a low-fat chocolate drink. The chocolate drink is being developed in laboratory of food science and technology department at Universitas Sebelas Maret. The QDA was applied to characterize... more
This study aims to analyse the sensory profile of a low-fat chocolate drink. The chocolate drink is being developed in laboratory of food science and technology department at Universitas Sebelas Maret. The QDA was applied to characterize the sensory profile of the developed product (sample D) and four commercial products (sample A, B, C, and E). 13 panellists were trained to evaluate those samples based on appearance, odour, flavour, basic taste and texture. Further, ANOVA was utilized to differentiate the samples, while PCA and Spider web were applied to analyse the sensory profile of the samples. The results showed that sample D was quite similar to sample A (dominated by cocoa aroma, cocoa flavour, sandiness, undissolved particles, colour, white-cream layer, thickness texture and bitter taste), whereas sample C had similar characteristic to sample E (represented by milky aroma, milky flavour, vanilla flavour and creamy texture). Meanwhile, sample B differed from others for repres...
Research Interests:
Research Interests:
Retnati, Andriani MAM, Fauza G. 2009. The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt. Biofarmasi 7: 68-76. The aim of this research was to determine... more
Retnati, Andriani MAM, Fauza G. 2009. The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt. Biofarmasi 7: 68-76. The aim of this research was to determine the influence of addition of various sweet potatoes extract to the total count of cells and the antioxidant activity in yogurt. Yogurt was made from fresh milk, skim milk, white sweet potato, orange sweet potato, purple sweet potato, and pure culture of Streptococcus thermophilus 0040 and Lactobacillus bulgaricus 0041 in straight MRS agar. Fresh milk, skim milk powder (5%, b/v), and sweet potato extract (10%, v/v) was pasteurized at 90oC for 15 minutes, cooled to the temperature between 40-45oC, inoculated with 2.5% S. thermophilus and L. bulgaricus with a proportion of 1.4:1, and then incubated at a temperature of 40oC for 15 hours. Yogurt without an addition of sweet potato extract was used as control. The parameters measured in this experiment we...
Research Interests:
Research Interests:
This study was aimed to investigate the total phenolic content and antioxidant activity of elicited pigeon pea (Cajanus cajan) sprouts prepared using various Na-alginate concentrations at different elicitation durations. The germination... more
This study was aimed to investigate the total phenolic content and antioxidant activity of elicited pigeon pea (Cajanus cajan) sprouts prepared using various Na-alginate concentrations at different elicitation durations. The germination power and yield of the sprouts were also examined. Elicitation proved capable to improve the antioxidant capacity of legumes sprouts but the yield and germination rates were decreased due to the elicitation stress. In this study, elicitation conducted by immersing pigeon pea seeds in Na -alginate solutions (250, 300, and 350 ppm) for various duration (16, 20, and 24 hrs). The seeds were then germinated for 48 hrs to produce Na-alginate elicited pigeon pea sprouts. The results showed that the total phenolic content (TPC) and antioxidant activity (Trolox equivalent antioxidant capacity, TEAC, and Ferric reducing antioxidant power, FRAP) of elicited pigeon pea sprouts were significantly increased along with the increasing elicitation duration in all Na-...
Research Interests:
Penelitian ini mengembangkan model persediaan untuk produk pangan pada sistem persediaan terintegrasi. Persediaan dalam sistem ini mengalami penurunan kualitas secara eksponensial. Disamping pengembangan model, dilakukan evaluasi... more
Penelitian ini mengembangkan model persediaan untuk produk pangan pada sistem persediaan terintegrasi. Persediaan dalam sistem ini mengalami penurunan kualitas secara eksponensial. Disamping pengembangan model, dilakukan evaluasi performansi model persediaan yang tidak hanya membandingkan dengan model sebelumnya namun juga membandingkan dengan kebijakan persediaan yang diterapkan oleh perusahaan. Hasil evaluasi diharapkan dapat memberikan kontribusi terhadap pengembangan model-model persediaan khususnya model persediaan untuk produk pangan pada sistem persediaan terintegrasi dan memberikan rekomendasi kepada PT So Good Manufacturing mengenai alternatif kebijakan dalam pengelolaan persediaan. Metode yang digunakan dalam penelitian ini adalah modeling dan optimasi model. Model yang digunakan merupakan model matematis dengan persamaan non linear sedangkan untuk mengoptimasi model digunakan Genetic Algorithm (GA) tool pada MATLAB. Variabel yang dipertimbangkan adalah frekuensi pemesanan...
Research Interests:
Telur asin merupakan salah satu produk olahan telur yang memiliki komposisi gizi yang tidak kalah di banding telur segar, memiliki umur simpan yang lebih lama dan bisa dikonsumsi oleh segala tingkatan usia. Proses utama dalam pembuatan... more
Telur asin merupakan salah satu produk olahan telur yang memiliki komposisi gizi yang tidak kalah di banding telur segar, memiliki umur simpan yang lebih lama dan bisa dikonsumsi oleh segala tingkatan usia. Proses utama dalam pembuatan telur asin adalah penggaraman menggunakan NaCl (garam sodium) yang selain akan memberikan cita rasa asin dan berperan sebagai pengawet, juga merupakan faktor resiko hipertensi. Penelitian terdahulu melaporkan bahwa konsumsi garam sodium meningkatkan resiko hipertensi 4,35 kali lipat dibandingkan yang tidak mengkonsumsi garam sodium. Penelitian ini mengkaji potensi telur itik intensif untuk produksi telur asin rendah sodium melalui inovasi proses produksi dengan subtitusi garam NaCl menggunakan KCl, penambahan ekstrak daun jati dan pengovenan. Kajian dilakukan dengan pengukuran kualitas sensoris, kadar sodium dan a w , sebagai pembanding digunakan telur asin konvensional yang berbahan baku telur itik semi intensif. Hasil penelitian menunjukkan bahwa te...
Research Interests:
Penelitian ini bertujuan untuk mengetahui jenis jeruk dan konsentrasi pH asam sitrat yang paling disukai konsumen dan pengaruh serta lama daya simpan serabi dengan pretreatment santan menggunakan teknik hurdle . Penelitian ini terdiri... more
Penelitian ini bertujuan untuk mengetahui jenis jeruk dan konsentrasi pH asam sitrat yang paling disukai konsumen dan pengaruh serta lama daya simpan serabi dengan pretreatment santan menggunakan teknik hurdle . Penelitian ini terdiri dari empat tahap yaitu dimulai dari penentuan serabi yang paling disukai, pelatihan panelis, penyimpanan serabi yang terpilih, dan penentuan umur simpan. Rancangan percobaan penelitian tahap pertama menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi asam sitrat dari buah jeruk (jeruk nipis dan lemon) dan variasi konsentrasi pH (2,5 dan 3) dan penelitian terakhir menggunakan uji tahapan berjenjang ( Partially Staggered Design ) serta dilakukan uji nilai asam lemak bebas pada serabi terpilih setiap jam ke 12, 24, 36, 48, 60 dan 72. Serabi yang paling disukai adalah serabi dengan formula pretreatment santan menggunakan air jeruk lemon dengan pH 3 yang memiliki umur simpan 32 jam dengan persentase selisih waktu sebesar 113,33% dari s...
Research Interests: Physics and Food Science
Brownies are popular cakes made of some basic ingredients such as chocolate, eggs, butter, sugar, flour, salt, and vanilla extract by either baking or steaming. This study aims to explore and evaluate the sensory properties of steamed... more
Brownies are popular cakes made of some basic ingredients such as chocolate, eggs, butter, sugar, flour, salt, and vanilla extract by either baking or steaming. This study aims to explore and evaluate the sensory properties of steamed brownies produced by small-medium enterprises in Surakarta. It used the quantitative descriptive analysis (QDA) method through trained panelists. Moreover, this analysis was carried out in several phases. They include the selection and training of panelists, conducting focus group discussion (FGD) and sensory profiling test. During the first stage, 15 panelists were selected, while at the FGD phase, 5 sensory attributes including color, aroma, taste, softness and moist, were confirmed for describing the sensory quality of brownies. Finally, the steamed brownies were dominated by the attributes of sweet, bitter, burnt chocolate, mocha, salty, margarine and milk powder.
Research Interests:
Recently, the increased interest in the food business has led to fierce competition among players in the sector. Due to this condition, the quality of food produced needs to be evaluated and systematically designed. Conventionally, the... more
Recently, the increased interest in the food business has led to fierce competition among players in the sector. Due to this condition, the quality of food produced needs to be evaluated and systematically designed. Conventionally, the development of products such as ingredient formulation, re-engineering process, installation of new, and more sophisticated type of equipment is driven by technology. However, in a competitive business environment, customer satisfaction becomes the major theme, and the development of products that relies only on technology push may result in failure as the developed products may not meet the customer expectations. Therefore, controlling products that the customer needs is an important issue to be addressed. This research aimed to analyze the quality of a food product that met the customer’s needs. Moreover, the product was steamed brownies and was produced by small-medium enterprises (SMEs) in Surakarta (Indonesia). Kano model was applied to ascertain...
Research Interests:
The main issue in vehicle routing problem (VRP) is finding the shortest route of product distribution from the depot to outlets to minimize total cost of distribution. Capacitated Closed Vehicle Routing Problem with Time Windows (CCVRPTW)... more
The main issue in vehicle routing problem (VRP) is finding the shortest route of product distribution from the depot to outlets to minimize total cost of distribution. Capacitated Closed Vehicle Routing Problem with Time Windows (CCVRPTW) is one of the variants of VRP that accommodates vehicle capacity and distribution period. Since the main problem of CCVRPTW is considered a non-polynomial hard (NP-hard) problem, it requires an efficient and effective algorithm to solve the problem. This study was aimed to develop Biased Random Key Genetic Algorithm (BRKGA) that is combined with local search to solve the problem of CCVRPTW. The algorithm design was then coded by MATLAB. Using numerical test, optimum algorithm parameters were set and compared with the heuristic method and Standard BRKGA to solve a case study on soft drink distribution. Results showed that BRKGA combined with local search resulted in lower total distribution cost compared with the heuristic method. Moreover, the developed algorithm was found to be successful in increasing the performance of Standard BRKGA.
Research Interests:
Serabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However,... more
Serabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity can decrease quality of serabi during shelf life. Mold growth also affects food safety of this perishable food. Serabi Solo is developing as gift that has longer shelf life beside flavor and appearance variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on previous research, matcha green tea 1% made Serabi shelf life longer (24,66 hours). Other solution was coconut milk pretreatment. According to previous research, lemon juice pH 3 was used in coconut milk with hurdle technique made Serabi Solo has shelf life longer (32 hours). Therefore, this activity was to introduce matcha g...
Research Interests:
Research Interests:
Research Interests:
Industri Rumah Tangga (IRT) Telur Asin memiliki kendala terbatasnya telur itik pangon (semi intensif), sehingga mengganti bahan bakunya dengan menggunakan telur itik kandang (intensif). Produksi telur asin dengan bahan baku telur itik... more
Industri Rumah Tangga (IRT) Telur Asin memiliki kendala terbatasnya telur itik pangon (semi intensif), sehingga mengganti bahan bakunya dengan menggunakan telur itik kandang (intensif). Produksi telur asin dengan bahan baku telur itik intensif dengan proses yang sama menghasilkan telur asin dengan kualitas warna, tekstur dan rasa yang tidak sebaik penggunaan telur itik semi intensif. Kegiatan pengabdian kepada masyarakat (PKM) ini bertujuan untuk meningkatkan kualitas sensoris telur asin produksi IRT telur asin mitra yang dibuat dengan bahan baku telur itik intensif melalui inovasi proses produksi dengan penggunaan ekstrak daun jati dan pengovenan. Umur simpan dan kualitas mikrobiologis (total mikrobia kontaminan) serta kualitas gizi (proksimat) telur asin inovasi juga ditentukan. Hasil evaluasi kegiatan pengabdian menunjukkan bahwa terjadi peningkatan kualitas sensorsi, mikrobiologis dan umur simpan setelah introduksi inovasi proses produksi di IRT telur asin mitra. Penambahan ekst...
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
The majority research on inventory model for deteriorating items in multi-echelon system assumes that a physical depletion of some inventories occurred over time. It means that the inventory is depleted not only due to the demand but also... more
The majority research on inventory model for deteriorating items in multi-echelon system assumes that a physical depletion of some inventories occurred over time. It means that the inventory is depleted not only due to the demand but also due to some deteriorated items. In food products, however, during a certain period, its quantity remains the same while its quality does degrade over time. Therefore, this study is aimed at developing a more representative inventory model for mimicking food deterioration characteristics. A mathematical model is established to represent the integrated inventory policy of procurement-production-delivery in which the total profit of the whole system is the objective function. The length of the production cycle, the frequency of raw material procurement and finished goods deliveries over the production cycle are the controlling variables. The numerical test indicates that the proposed model yields to a better profit compared to the benchmark model.
Research Interests:
This paper presents a survey on studies devising biased-random key genetic algorithms (BRKGAs), a novel variant of the ordinary genetic algorithms (GAs) introduced in 2000s, for solving numerous optimization problems up to 2015. The aim... more
This paper presents a survey on studies devising biased-random key genetic algorithms (BRKGAs), a novel variant of the ordinary genetic algorithms (GAs) introduced in 2000s, for solving numerous optimization problems up to 2015. The aim is to provide a comprehensive picture of the development of the algorithms and the areas of implementation in literature yet. From the survey, a number of findings include: (1) number of studies tends to increase over the last five years dealing with various combinatorial optimization problems, however limited research deals with continuous variables, (2) local search procedure is the typical hybridization method used to enhance the performance of the algorithms, hence others improvement methods are still potential avenues for future research.