http://repository.ipb.ac.id/handle/123456789/102 2026-06-22T17:05:15Z 2026-06-22T17:05:15Z AQMARINA, SITI SALMA http://repository.ipb.ac.id/handle/123456789/173579 2026-06-22T06:18:10Z 2026-01-01T00:00:00Z

Optimasi Formula Roti dengan Substitusi Tepung Ubi Jalar Ungu (Ipomoea batatas L.) menggunakan D-Optimal Mixture Design. AQMARINA, SITI SALMA Ubi jalar ungu merupakan salah satu komoditas pertanian dengan tingkat produktivitas yang cukup tinggi dengan produksi mencapai 2.416 ton dan terdapat kandungan antosianin yang cukup tinggi, namun hingga saat ini pemanfaatannya dalam bentuk produk olahan masih terbatas dan belum banyak dijumpai di pasaran. Salah satu produk pangan yang banyak dikembangkan oleh industri saat ini adalah roti. Seiring dengan meningkatnya kesadaran masyarakat terhadap pangan bergizi, kini mulai banyak dilakukan inovasi dalam pembuatan roti melalui substitusi bahan baku, salah satunya menggunakan tepung ubi jalar ungu. Penelitian ini bertujuan menentukan formulasi optimum untuk pembuatan roti substitusi tepung ubi ungu berdasarkan pengujian sensori hedonik dan sifat fisik sebagai parameter untuk mempertimbangkan pemilihan formula, serta membandingkan formula optimum dengan produk komersial untuk mengetahui posisi produk terhadap pasar. Formulasi menggunakan variabel bebas yaitu tepung terigu dan tepung ubi jalar ungu komersial. Optimasi dilakukan dengan mengukur respon dari 15 formula yang dirancang menggunakan Design Expert 13.0®. Berdasarkan hasil optimasi diperoleh 2 formula terbaik dengan komposisi tepung ubi jalar ungu 2-7%. Berdasarkan uji ranking produk formula optimal tidak terdapat perbedaan yang signifikan terhadap produk komersial sehingga dapat bersaing di pasaran. Selain itu, formula optimal memiliki kadar air sebesar 20,31%, kadar abu 1,36%, protein 2,47%, lemak 15,07%, dan karbohidrat 60,80%.; Purple sweet potato is one of the agricultural commodities with relatively high productivity, reaching 2,416 tons, and contains a considerable amount of anthocyanins. However, its utilization in processed food products remains limited and is not widely available in the market. One of the food products that is currently being extensively developed by the industry is bread. Along with increasing public awareness of nutritious foods, various innovations have been introduced in bread production through the substitution of raw materials, one of which is the use of purple sweet potato flour. This study aimed to determine the optimum formulation of bread substituted with purple sweet potato flour based on hedonic sensory evaluation and physical characteristics as parameters for formula selection, as well as to compare the optimum formula with a commercial product to determine its market competitiveness. The formulation employed wheat flour and commercial purple sweet potato flour as independent variables. Optimization was carried out by measuring the responses of 15 formulations designed using Design-Expert® 13.0 software. Based on the optimization results, two optimum formulations were obtained containing 2-7% purple sweet potato flour, respectively. The ranking test indicated that there was no significant difference between the optimum formulations and the commercial product, suggesting that the developed bread has the potential to compete in the market. Furthermore, the optimum formulation contained 20,31% moisture, 1,36% ash, 2,47% protein, 15,07% fat, and 60,80% carbohydrate.

2026-01-01T00:00:00Z Simamora, Carolina Asima http://repository.ipb.ac.id/handle/123456789/173560 2026-06-22T00:15:27Z 2026-01-01T00:00:00Z

THE EFFECT OF ACIDIFICATION AND PASTEURIZATION ON SHELF-LIFE OF VACUUM-PACKAGED TEMPE AT ROOM TEMPERATURE Simamora, Carolina Asima Tempe is a traditional Indonesian fermented soybean product characterized by its high protein content and relatively low production cost. Despite its notable nutritional value, fresh tempe has a very limited shelf life of approximately two days at room temperature, which poses a significant challenge to its wider distribution and commercialization. This study aimed to extend the shelf life of tempe through the application of hurdle technology, combining three preservation methods, which were acidification, vacuum packaging, and pasteurization. The study was divided into three stages: tempe acidification (immersion in a 6% glucono delta lactone solution for 90 and 105 minutes), pasteurization of the acidified and vacuum-packaged tempe (80°C for 20 and 25 minutes), and storage of the pasteurized tempe at room temperature for 8 days. During storage, observations were conducted at 2-day intervals to measure pH, hardness, total plate count (TPC), and sensory attributes by hedonic testing. Acidification decreased the tempe pH to 4.47 ± 0.07 (90-minute immersion) and 4.67± 0.32 (105-minute immersion). No significant differences were found between the two immersion durations. The acidified tempe remained sensorially acceptable; therefore, the shortest immersion was selected to proceed to the next stage. Pasteurization for 20 and 25 minutes yielded pasteurization values of 3.8 minutes and 9.4 minutes, equivalent to a reduction in Bacillus subtilis counts of 1.2log and 3.1log cycles, respectively. During storage, the pasteurized tempe showed no significant changes in pH, hardness, or TPC, indicating that both pasteurized tempe remained stable throughout the storage period. Based on the hedonic test, tempe that underwent acidification and pasteurization treatment had a shelf life up to 6 days, compared to only 2 days for the control tempe, at room temperature.

2026-01-01T00:00:00Z Isnaeni, Finanda Nurul Fitri http://repository.ipb.ac.id/handle/123456789/173462 2026-06-17T08:39:21Z 2026-01-01T00:00:00Z

Identifikasi Faktor Penyebab dan Strategi Pengendalian Food Loss akibat Cacat Fisik Mi dengan Pendekatan Six Sigma di PT XYZ Isnaeni, Finanda Nurul Fitri Konsistensi mutu mi blok berdampak pada efisiensi produksi PT XYZ karena penolakan produk cacat memicu pemborosan material (food loss). Penelitian ini mengevaluasi kapabilitas proses, mengidentifikasi penyebab dominan, dan merumuskan strategi pengendalian menggunakan Six Sigma berkerangka Define, Measure, Analyze, Improve, dan Control (DMAIC). Kapabilitas proses terukur pada 4,11 Sigma dengan yield 98,64%. Meskipun kinerja tersebut tergolong baik, akumulasi pemborosan masih terjadi dengan dominasi kategori Hancur Halus (HH) dan Cacat Kotor (CK). Kategori HH dipicu prosedur clearing line yang menyisakan rontokan pada dead zone celah konveyor dan praktik penanganan kemacetan secara manual. Solusi yang diusulkan berupa modifikasi baffle plate = 45° dan penggunaan guide tool silikon. Sementara itu, kategori CK diakibatkan subjektivitas pengaturan parameter kecepatan mesin serta belum terstandarisasinya pelaksanaan prosedur pembersihan awal (flushing). Oleh karena itu, diusulkan penerapan indikator Visual Management RPM dan standarisasi toleransi startup. Keberlanjutan perbaikan dikendalikan melalui SOP, instruksi kerja, dan lembar pengawasan harian.; The quality consistency of noodle blocks significantly affects production efficiency at PT XYZ, as the rejection of defective products contributes to material loss (food loss). This study evaluates process capability, identifies dominant causes, and formulates control strategies using the Six Sigma Define, Measure, Analyze, Improve, and Control (DMAIC) framework. The process capability was measured at 4.11 Sigma with a yield of 98.64%. Despite this relatively good performance, material loss still occurred, predominantly in the Fine Crushed (HH) and Gross Defect (CK) categories. The HH category was associated with line-clearing procedures that left residue within conveyor dead zones, as well as manual product handling during conveyor jams. Proposed improvements included modifying the baffle plate to an inclination angle of = 45° and utilizing silicone guide tools. Meanwhile, the CK category was attributed to subjectivity in machine speed parameter settings and the lack of standardized flushing procedures. Therefore, the implementation of RPM Visual Management indicators and the standardization of startup tolerances were proposed. The sustainability of the improvements is controlled through SOPs, work instructions, and daily monitoring sheets.

2026-01-01T00:00:00Z Karina, Hanna http://repository.ipb.ac.id/handle/123456789/173450 2026-06-17T04:42:20Z 2026-01-01T00:00:00Z

Karakteristik Fisik dan Sensori Telur Ayam Pakan Maggot (Hermetia illucens) di PT MIL Karina, Hanna Pemanfaatan maggot sebagai bahan pakan alternatif pada ayam petelur semakin berkembang, namun pengaruhnya terhadap mutu telur, khususnya karakteristik fisik dan sensori, masih perlu dikaji secara ilmiah. Penelitian ini bertujuan untuk menganalisis karakteristik fisik dan sensori telur ayam yang diberi pakan maggot serta membandingkannya dengan telur komersial. Penelitian dilaksanakan pada bulan September hingga Desember 2025 di PT Maggot Indonesia Lestari dengan menggunakan sampel telur pakan maggot (BSFL), telur pakan omega-3 (OME), dan telur pakan konvensional (KON). Pengujian meliputi kualitas fisik eksterior dan interior telur selama penyimpanan, serta evaluasi sensori menggunakan uji Rate-All-That-Apply (RATA), dan uji rating hedonik keseluruhan. Hasil penelitian menunjukkan bahwa perbedaan sensori antar telur terutama dipengaruhi oleh atribut visual, khususnya warna kuning telur, sedangkan atribut aroma, rasa, dan flavor relatif serupa. BSFL memiliki tingkat penerimaan yang sebanding dengan telur komersial. Secara fisik, lama simpan menjadi faktor utama yang menurunkan kualitas telur, namun BSFL menunjukkan stabilitas kualitas yang lebih baik selama penyimpanan dibandingkan telur lainnya. Temuan ini menunjukkan bahwa penggunaan pakan berbasis maggot berpotensi menghasilkan telur dengan kualitas yang kompetitif serta mendukung pengembangan sistem produksi pangan berkelanjutan.; The use of maggot as an alternative feed ingredient for laying hens is increasing; however, its effects on egg quality, particularly physical and sensory characteristics, require further investigation. This study aimed to analyze the physical and sensory characteristics of eggs from hens fed maggot-based feed and to compare them with commercial eggs. The research was conducted from September to December 2025 at PT Maggot Indonesia Lestari using eggs from maggot-based feed (BSFL), omega-3 feed (OME), and conventional feed (KON). The analyses included the evaluation of exterior and interior physical egg quality during storage, as well as sensory evaluation using the Rate-All-That-Apply (RATA), and overall hedonic rating test. The results showed that sensory differences among eggs were mainly influenced by visual attributes, particularly yolk color, while aroma, taste, and flavor were relatively similar. Eggs from the BSFL treatment showed comparable acceptability to commercial eggs. In terms of physical quality, storage duration was the main factor affecting egg deterioration; however, BSFL eggs exhibited better stability during storage compared to other eggs. These findings indicate that maggot-based feed has the potential to produce eggs with competitive quality and to support sustainable food production systems.

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