Journal of Innovation Food and Animal Science (JIFAS)

EFFECT OF DRYING TIME ON MOISTURE AND SENSORY QUALITY OF SAPODILLA SUGAR (Manilkara zapota)

2026-01-13T10:17:19+07:00

Sapodilla (Manilkara zapota L.) is a sweet fruit rich in dietary fiber and is known to help alleviate digestive disorders. In addition to being consumed fresh, sapodilla can be processed into various value-added products, making it a promising source of natural sweeteners. This study aimed to evaluate the effect of drying temperature and drying time on the quality of sapodilla sugar. The drying process was conducted at a constant temperature of 80 °C with five different drying times: P1 (60 minutes), P2 (90 minutes), P3 (120 minutes), P4 (150 minutes), and P5 (180 minutes). Analysis of variance (ANOVA) was used to determine the effect of drying time on sapodilla sugar quality, followed by Duncan’s Multiple Range Test (DMRT) to identify significant differences among treatments. The results showed that drying time had a significant effect on moisture content, yield, and sensory characteristics of sapodilla sugar. Organoleptic evaluation indicated that drying time influenced color, aroma, and taste. In the hedonic test, the highest preference scores were obtained for treatment P1, with values of 3.84 for color, 3.56 for aroma, and 3.58 for taste. Meanwhile, the scoring test showed the highest values for color in P5 (4.00), aroma in P1 (3.58), and taste in P5 (4.82). Moisture content was significantly affected by drying time. In terms of yield, drying time also had a significant effect, with the highest yield obtained in treatment P5 (2.04%) at a drying time of 180 minutes.

EVALUATION OF PLASTIC PACKAGING THICKNESS ON THE QUALITY OF CHILI (Capsicum frutescens L)

2026-01-13T10:17:15+07:00

Bird eye chili (Capsicum frutescens L) is a significant spice in Sumbawa because of its versatility in culinary. However, the increased production of this commodity in Sumbawa was not followed by the sufficient postharvest handling which leads to losses during this stage. Therefore, this study aimed to address this matter by evaluating the effect of polyethylene plastic thickness on the quality of the chili. The study was designed in completely randomized design with three packaging treatments (0.08, 0.12, and 0.18 mm) and three replications then stored at room temperature for 8 days. The data of weight loss, colour degradation, and spoilage were statistically analyzed. The results showed that different thickness of plastic packaging had significantly affected the quality of chili. The 0.18 mm plastic film proved most effective in minimizing weight loss and spoilage while maintaining the color quality of chilies throughout an 8‑day storage period, outperforming the 0.08 mm and 0.12 mm films. These findings emphasize the critical role of selecting appropriate plastic thickness in postharvest packaging practices for chili preservation.

THE EFFECT OF LAYERED COOKING METHODS ON THE SENSORY CHARACTERISTICS OF KAMPONG CHICKEN MEAT

2026-01-13T10:17:22+07:00

Kampong chicken (Gallus domesticus) possesses unique characteristics compared to commercial broilers, including more savory flavor, firmer texture, higher protein content, and lower fat levels. However, these favorable qualities are strongly influenced by the cooking method. Inappropriate cooking whether undercooked or overcooked can reduce meat palatability due to insufficient flavor development, toughness, or excessive dryness. This study aimed to evaluate the effect of the layered cooking method, which involves intermittent boiling with resting periods, on the sensory properties of kampong chicken meat. Four variations of the cooking sequence were applied, consisting A: 30-15-30’; B: 30-0-30’; C: 30-30-15’; and D: 30-15-15’. Sensory evaluation was conducted to assess color, aroma, taste, texture, and overall acceptability. The results indicated that the differences in the layered cooking method had no significant effect (P ≤ 0.05) on any of the sensory attributes tested. These findings suggest that kampong chicken meat maintains its sensory quality regardless of variation in the layered cooking sequence within the tested range.

SENSORY QUALITY EVALUATION OF GRILLED CHICKEN PRODUCTS AT KAMPUNG COKLAT RESTAURANT BLITAR

2026-01-13T10:17:12+07:00

Grilled chicken is one of Indonesia's signature dishes that has become an integral part of the archipelago's culinary culture. This study aims to determine the level of consumer preference for grilled chicken at Kampung Coklat Restaurant Blitar based on color, aroma, texture, and taste, as well as to identify the sensory characteristics most preferred by consumers. This research employed descriptive quantitative methods with hedonic and descriptive sensory tests involving 25 consumer panelists. The hedonic test used a 1-5 Likert scale to measure preference levels, while the descriptive test identified specific sensory attributes. Results showed that taste received the highest score (4.52), followed by aroma (4.28), color (4.16), and texture (4.04), with an overall score of 4.44, categorized as highly preferred. The descriptive test revealed that consumers preferred moderate and balanced sweet taste (60%), strong smoky aroma (56%), very tender and juicy texture (64%), and evenly distributed golden-brown color (52%). This study concludes that the sensory quality of grilled chicken at Kampung Coklat Restaurant Blitar is excellent, particularly in taste, which serves as the main strength, supported by appealing aroma, color, and texture.

CONSUMER ACCEPTANCE AND PERCEPTION OF NUGGET PRODUCT AS A NUTRITION EDUCATION MEDIUM INTRODUCED THROUGH FOOD FESTIVAL

2026-01-13T10:17:02+07:00

Background: Innovative approaches are needed to improve public nutrition awareness, particularly among children and families. Utilizing familiar food products as educational media in informal settings can enhance engagement and nutrition concepts understanding. Objective: This study aimed to evaluate consumer acceptance and perception of a nugget product introduced as a nutrition education medium during a food festival. Methods: The study employed a mixed-methods approach involving 22 participants. Consumer acceptance was assessed using a five-point hedonic scale evaluating visual appearance, taste, suitability with the nutrition concept, and clarity of nutrition explanation. Consumer perceptions were explored through open-ended questions addressing understanding of nutrition, perception of nutritious food, emotional responses, and suggestions for improvement. Data were analyzed descriptively and presented in quantitative and qualitative summaries. Results: The nugget product received high acceptance across all evaluated attributes, with mean scores exceeding 4.0 on a five-point scale. Taste showed the highest acceptance score, followed by clarity of nutrition explanation and suitability with the nutrition concept. Qualitative findings indicated that consumers associated nutrition with growth, health, and energy, and perceived the nugget as a nutritious food primarily due to its protein content. Positive emotional responses such as happiness and satisfaction were commonly reported, and children and families were identified as the most suitable target groups. Conclusion: The results suggest that nugget products can function effectively as nutrition education media when introduced through community-based events such as food festivals. Integrating sensory appeal with clear nutrition messaging may enhance consumer engagement and support nutrition education efforts in informal settings.