Pro Food

Physical, Chemical Characteristics, and Microstructure of Wheat-Mocaf Cookies with Addition of Black Tea Powder

Muhammar Akbar Danardi — 2026-05-31

Typically made from wheat flour, cookies can also be prepared using alternative ingredients such as tubers, nuts, or fruit flour. A promising substitute for wheat flour is mocaf flour. Since black tea powder is highly antioxidants, it can be a potential source as the ingredients in the nutritional cookies. This study aimed to determine the concentration of black tea powder addition Broken Orange Pekoe, Broken Orange Pekoe Fanning, and Pekoe Fanning (BOP, BOPF, and PF), and concentrations (2%, 4%, and 6%) specifically affected the physical and chemical properties, antioxidant activity, and structure of cookies. The experimental design of this study used a factorial complete randomized design, with the first factor being the concentration of black tea powder addition and the second factor being the grade of black tea. Cookies were tested for hardness, spread ratio, color (L*, a*, b*), antioxidant activity, and microstructure. The results reveal that hardness increases with the addition of black tea powder concentration at each grade, with the highest being BOP 6% at 3,871.83 g. The increase in tea concentration reduces the spreadability of cookies in all grades. The addition of black tea powder decreases the L*, a*, b* values, making the product darker, less red, and less yellow. Grade PF 6% produced the highest antioxidant activity at 34.24% RSA, as well as a compact microstructure. Thus, cookies made with mocaf substitution and the addition of black tea powder affect the physical and chemical characteristics and enhance the nutritional value, making them functional cookies.

Optimization and Quality Evaluation of Ohmic-Heated Gluten-Free Bread Formulated with Soybean, Sorghum, and Red Bean Flours Using Response Surface Methodology

Jenri Parlinggoman Hutasoit — 2026-05-31

Ohmic heating has emerged as an alternative volumetric baking technology capable of improving the quality of gluten-free bread; however, its effectiveness is strongly influenced by the starch and protein composition of the ingredients used. This study aimed to optimize the formulation of gluten-free bread processed by ohmic heating using soybean flour, sorghum flour, and red kidney bean flour as complementary protein–starch sources. A mixture design Response Surface Methodology (RSM) was applied to evaluate the effects of flour proportions on specific volume and proximate composition. Soybean flour (50-80%), sorghum flour (10-30%), and red kidney bean flour (10-20%) were selected as independent variables. The optimal formulation consisted of 71.39% soybean flour, 10.00% sorghum flour, and 18.61% red kidney bean flour, yielding a specific volume of 2.79 ± 0.07 cm³/g and a protein content of 22.68 ± 0.05%. Model validation confirmed no significant differences between predicted and experimental values (p>0.05). The results demonstrate that synergistic interactions between protein-rich and starch-rich flours under ohmic heating significantly enhance bread structure and nutritional quality. This study provides a systematic formulation strategy for developing high-quality gluten-free bread using ohmic heating technology.

Effect of Mocaf and Tempeh Flour Combination as Fillers on the Characteristics of Sea Grapes and Edamame Snack Bars

Amalia Wahyuningtyas — 2026-05-31

Snack bars are processed food products characterized by a solid, bar-shaped form, typically made from ingredients such as wheat flour, cereals, dried fruits, nuts, and other food ingredients that are combined using a binding agent. Snack bars have the potential to serve as a snack to prevent stunting due to their complete nutritional content. This study utilizes local food ingredients, namely high-fiber sea grapes and mineral-rich edamame as toppings. Additionally, mocaf and tempeh flour are used as fillers because they are gluten-free and serve as the primary nutritional sources for the snack bars. This study aims to determine the effect of the combination of mocaf and tempeh flour on the hardness, color, iron content, zinc content, crude fiber, and organoleptic characteristics of sea grapes and edamame snack bars. The method used in this study was a Completely Randomized Design (CRD) with five treatment combinations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) with two replicates in duplicate. The research data were analyzed using ANOVA, followed by DMRT at a 5% significance level. The results showed that the combination of mocaf and tempeh flour significantly affected color characteristics (L* and a*), iron content, zinc content, crude fiber, color organoleptics, texture, taste, and overall quality, but did not significantly affect hardness, color (b*), and aroma organoleptics in sea grapes and edamame snack bars. Thus, the combination of food ingredients can be used to produce nutritious snack bars with potential to serve as a snack alternative for stunting prevention.

Microbiological Quality and Sensory Characteristics of Sambal Petis from Fried Snack Vendors in Tambaksari District, Surabaya, Indonesia

Aulia Islamiati Yusuf Pangan — 2026-05-31

Sambal petis is a traditional Indonesian condiment that is frequently consumed with fried snacks. Nevertheless, the risk of microbial contamination may be elevated by an insufficient level of sanitation during the preparation and handling processes. This study aimed to assess sanitation practices, microbiological quality, and sensory characteristics of sambal petis from 26 fried-snack vendors in Tambaksari, Surabaya, Indonesia. Microbiological quality was assessed based on compliance with applicable microbiological standards, while sensory attributes were analyzed using one-way ANOVA followed by Tukey’s HSD test (p < 0.05). In general, sanitation during processing and equipment was moderate (mean score = 2), while food presentation and vending facilities sanitation were poor (mean score = 3). The total microbial count ranged from 5.17 to 6.25 log CFU/g, exceeding the maximum limit specified in SNI 2718:2013 of 3.69 log cfu/g. Furthermore, E. coli was identified in 50% of the samples, while Salmonella sp. Was identified in 46% of the samples. These results correspond to the observed hygiene behaviors, indicating that microbial contamination may be an implication of inadequate sanitation. Sensory evaluation indicated no significant differences for color, whereas texture and aroma varied significantly among samples. These findings emphasize the importance of effective hygiene, sanitation, and microbiological control measures throughout the food handling chain.

Effect of Wheat Flour Substitution with Kimpul Taro Flour (Xanthosoma sagittifolium) on Physicochemical Characteristics of Moringa Flakes

Ida Ayu Tisna Wahyuniari — 2026-05-31

Flakes are thin and dry food products which commonly consumed as a convenient breakfast option. Currently, the development of flakes is shifting towards functional foods by adding natural ingredients, such as moringa leaves (Moringa oleifera), which are rich in antioxidants. Along with growing health awareness, there is an increasing demand for gluten-reduced or wheat-free flakes. Therefore, local ingredients such as kimpul taro (Xanthosoma sagittifolium) hold great potential for development. Kimpul contains complex carbohydrates, fiber, and minerals, making it a highly nutritious alternative ingredient. This study examined the effects of different ratios of wheat and taro flour on the sensory and physicochemical characteristics of moringa flakes. A completely randomized design was used with flour ratio treatments of 100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100% (wheat flour: taro flour). The data were statistically analyzed using a T-test with Minitab 19 software. The results showed that 50% wheat flour:50% taro flour formulation produced the best characteristics, with average hedonic scores of 4.03 (slightly like) for color, 4.17 (slightly like) for aroma, 3.83 (neutral) for taste, 4.23 (slightly like) for texture, and 4.30 (slightly like) for overall acceptance. The flakes were 9.16 N in hardness, remained crisp in milk for over 10 minutes, and had color values of L* 60.2, a* 1.8, and b* 16.0. Their chemical properties included 4.22% moisture, 4.33% ash, 7.20% protein, 15.80% fat, 68.44% carbohydrates, 444.78 kcal, and 41.02% antioxidant activity. Moringa flakes with taro flour substitution have the potential to be functional food products that are antioxidant-rich and low in gluten.