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This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.

This study aims to examine the application of mocaf flour as a partial or complete substitute for wheat flour in the preparation of dadar gulung, a traditional Indonesian delicacy. The research is grounded in the potential of mocaf, which is gluten-free, rich in dietary fiber, and supports efforts to diversify food sources based on local commodities. A quantitative experimental method was employed with three flour formulations 50% wheat : 50% mocaf, 25% wheat : 75% mocaf, and 100% mocaf evaluated through organoleptic testing by 25 panelists with varying levels of experience. The assessment parameters included color, aroma, taste, texture, and overall perception. The findings indicate that the formulation containing 100% achieved the highest overall score, followed by the 75% mocaf and 25% wheat blend, while the 50% mocaf and 50% wheat formulation ranked lowest. These results suggest that a dominant proportion of mocaf can maintain the sensory quality of the product, although full substitution requires further optimization to enhance consumer acceptance. This research contributes to the development of healthier innovations in traditional foods, offers a gluten-free alternative for individuals with dietary restrictions, and promotes the sustainable utilization of local resources.

This study develops an architectural design framework integrating fun and playful spatial characteristics with futuristic, science-based approaches to enhance children’s engagement with science and technology learning. Traditional learning environments are often rigid and fail to stimulate curiosity, especially among children aged 7–11. Utilizing a qualitative conceptual analysis, this research synthesizes architectural theory, neuroscience learning principles, children’s spatial psychology, and science-based design methodologies. The results show that playful spatial elements—dynamic forms, color contrasts, sensory interactions, and imaginative environments—significantly improve motivation, exploration, and conceptual understanding. Futuristic design components further support scientific literacy by projecting technological possibilities and integrating interactive digital tools. The study produces a conceptual architectural model linking playfulness, scientific experience, and future-oriented visualization. It concludes that learning environments must be intentionally designed to merge emotional engagement, cognitive stimulation, and technological representation. The implications extend to the design of children’s museums, science centers, and early STEM learning facilities.

Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in dietary fiber and preferred by consumers. This study used a two-factor Complete Randomized Design (RAL), with a ratio of wheat flour and mocaf 70:30, 60:40, 50:50 with the addition of the percentage of beet tubers 30,40,50. The results of burger buns with high-fiber formulations were obtained from the ratio of wheat flour and mocaf flour at 50%:50% with a percentage of beet puree at 50%, this treatment has a fiber content of 11.47%, the water content of 26.10%, ash content 1.58%, fat content 4.33%, protein content 6.53%, carbohydrate content 61.45%, calories 310.89%, specific development volume 4.42%. Of flavor 3,38, color sensory test 3.73, chewiness 3.81, tenderness 3.11. Burger buns with raw materials of mocaf flour and the addition of beet puree as a source of fiber can be one of the practical foods that have good nutritional value for health.

The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.

The addition of butterfly pea (Clitoria ternatea) extract which contains antioxidants into pasteurized milk is expected to increase the intake of antioxidants in the body. This research was conducted to evaluate the effect on pH, color, organoleptic chracteristic, and antioxidant activity of pasteurized milk. This study used a completely randomized design (CRD) with 5 treatments and 4 replications. The results of this study showed that increasing concentration of extract decreased pH, brightness, redness and yellowness. P3 was the most preferred treatment according to sensory evaluation. The antioxidant activity increased proportionally with extract concentration, reflected in decreasing IC50 values from 116.54 ppm (P0) to 19.06 ppm (P4). These findings indicate that the enrichment of pasteurized milk with butterfly pea extract effectively enhances its antioxidant capability while maintaining favorable sensory properties, particularly at moderate extract concentrations.

Adolescent girls are the most vulnerable group to iron deficiency during growth and menstruation. An innovative snack product gyoza substituted with tuna and added moringa leaves can be developed to increase protein and iron content. This study aimed to determine the effect of tuna substitution and moringa leaf addition on sensory evaluation of gyoza’s color, aroma, texture, and taste as a snack for adolescent girls with iron deficiency anemia. The research is a pure experimental research with a completely randomized design. The sensory test data collection technique was carried out on 35 untrained panelists. The 4 formulations developed, namely F1 (25g tuna substitution with the addition of 10g moringa leaves), F2 (50g tuna substitution with the addition of 10g moringa leaves), F3 (75g tuna substitution with the addition of 10g moringa leaves), and F4 (100g tuna substitution with the addition of 10g moringa leaves). Then it was analyzed using the Kruskal Wallis test and the Mann-Whitney test as a further test. The results of the four formulations showed that there was an effect of tuna substitution with the addition of moringa leaves on the texture and taste sensory test however, there was no effect of tuna substitution with the addition of moringa leaves on the color and aroma sensory test and the best product was obtained in F3. The results of the gyoza nutritional content test that was substituted with tuna and the addition of the best moringa leaves or F3 formula based on laboratory testing had a nutritional content of 11,25% protein and 0,022% iron per 100 grams of gyoza. It is hoped that further research will modify the amount of moringa leaves added to improve the organoleptic test of gyoza products by panelists and examine gyoza formulations for other nutritional content that has not been tested and economic value.

This study aims to investigate the impact of packaging type and storage temperature on the physical, chemical, and sensory properties of chili blocks during storage. Additionally, the study aims to identify the optimal packaging and storage temperature combination, as well as to characterize the quality attributes of chili blocks. The experimental design employed was a Completely Randomized Design (CRD) in a factorial arrangement with two factors: packaging type and storage temperature. In this study, using aluminum foil as primary packaging, PP plastic packaging, and paper as secondary packaging, and 3 treatment storage temperatures, each repeated as many as 3 trials, so that it has 18 experimental units. Data analysis using ANOVA with Duncan's Multiple Range Test (DMRT)at a significant level of 5% using the SPSS18 program. The results showed that secondary packaging types and storage temperatures did not significantly affect physical properties (moisture content) and organoleptic properties (color, aroma, texture), but significantly affected the chemical properties (pH, vitamin C, ash content) and secondary packaging types the good for chili block is alufo + plastic packaging and refrigerator storage temperature (10oC), and good chili block characteristics are: Refrigerator storage (temperature 10oC) with alufo + plastic packaging: lowest physical properties (moisture content) 27.29, chemical properties (lowest pH 5.23, Vitamin C 12.91 and ash content 6.35).

This research presents the design and testing of an automatic color detection system using TCS3200 color sensor integrated with Arduino Uno microcontroller. The system was developed and tested using Wokwi virtual simulation platform before physical implementation. The TCS3200 sensor converts RGB light intensity reflected from objects into frequency signals, which are processed by Arduino Uno to classify colors into red, green, and blue categories. The system incorporates audio feedback using DFPlayer Mini module to provide sound notifications for detected colors. Testing results show that the system can accurately detect and classify primary colors with frequency-based thresholds: red (R<48 &R>37 & G<95 & G>85), blue (G<75 & G>65 & B<33 & B>23), and green (R<55 & R>40 & B<25 & B>5). The simulation validation demonstrates stable performance with consistent color recognition capabilities, making it suitable for industrial sorting applications and assistive technology for visually impaired individuals.

Mozzarella cheese is traditionally made using rennet, an enzyme derived from the stomach lining of ruminant animals that plays a key role in coagulating milk. While effective, rennet has certain limitations such as its limited availability, relatively high cost, and concerns among vegetarians and certain religious groups regarding its animal origin. As a result, alternative coagulants that are easier to obtain, plant-based, and more environmentally friendly have gained interest. One such natural ingredient is lemon juice, which contains citric acid and can mimic the coagulation effect of rennet. This study aims to explore the effectiveness of lemon juice as a rennet substitute in the production of mozzarella cheese, specifically when applied in a food product like cheese-stuffed potato balls. The research involved organoleptic testing by 30 panelists to evaluate five sensory aspects: color, aroma, taste, texture, and overall acceptance. Several formulations were tested, and the sample containing 20 ml of lemon juice, 2 grams of citric acid, and an additional herb mix (Sample C) was rated the highest in preference across most parameters. The findings suggest that lemon juice is a viable alternative to rennet in mozzarella cheese making, particularly for small-scale or home-based production. It not only delivers acceptable sensory qualities but is also more accessible and affordable. Moreover, using lemon juice supports the development of more sustainable and vegetarian-friendly food options. In conclusion, lemon juice can successfully replace animal-based rennet, making mozzarella cheese production more inclusive, cost-effective, and environmentally conscious.

Modern industries require automation to enhance operational efficiency and productivity. This study designs and implements an automatic sorting system based on the Internet of Things (IoT) using a mini conveyor, ESP32 microcontroller, TCS3200 color sensor, servo motor, and the Blynk application. The system is designed to accurately detect object colors, sort objects based on color, and enable remote monitoring and control via mobile devices. Testing results indicate that the system can detect and sort objects with a high level of accuracy, although some errors occur due to changes in lighting conditions. The conveyor speed is consistently recorded at 0.335 m/s, while the system's response time, including color detection, servo movement, and application updates, operates within an optimal range. The Blynk application enhances the flexibility of real-time system control. This study demonstrates that IoT-based sorting systems can serve as an efficient solution to support industrial automation. Further development is recommended to improve color detection accuracy and expand the system's application in more complex industrial scenarios.

The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quantitative experimental method was used to objectively and measurably assess the quality and consumer acceptance of the dim sum. The formulation of the dim sum involved young jackfruit, eggs, tapioca flour, and wheat flour, through processes such as washing, boiling, chopping, and steaming. Sensory analysis results showed that sample B excelled in aroma, taste, and overall evaluation, while sample A had the best color, and sample C had the best texture. Some challenges identified included color changes due to oxidation, sap affecting taste, and high air content affecting texture if not properly drained. The final dim sum product had a light brown color, chewy texture, and was sensorially accepted as a high-quality dim sum with potential for further development as an innovative culinary product. These findings indicate that utilizing young jackfruit as a filling ingredient can be an attractive alternative in developing traditional processed foods with high nutritional value and consumer appeal.

Indonesia, as an archipelagic nation, faces considerable challenges in meeting its food requirements in accordance with Law No. 18 of 2012 on Food Security. The country’s heavy reliance on wheat imports, ranking as the largest wheat importer globally, highlights the urgency of diversifying local food sources. This study aims to explore the utilization of jali flour (Coix lacryma-jobi L.), mocaf flour (Modified Cassava Flour), and soybean flour as raw materials for producing fettucini pasta, with the addition of green spinach extract for natural coloring and nutritional enhancement. A quantitative experimental method was employed, testing three formulations of jali and mocaf flour combined with soybean flour. Sensory evaluations were conducted with 35 panelists—comprising trained, semi-trained, and untrained participants—to assess color, aroma, taste, texture, and overall acceptability. The findings revealed that flour composition significantly influenced pasta’s sensory attributes. The F2 formulation (50% jali flour, 50% mocaf flour, 20% soybean flour) achieved the highest acceptance, with average scores across all parameters rated as “liked” to “highly liked.” The incorporation of spinach extract not only imparted an appealing natural green hue but also enhanced the product’s nutritional profile, particularly in iron and dietary fiber content. These results underscore the potential of combining jali and mocaf flours as a nutritious, gluten-free pasta alternative that supports local food diversification and reduces reliance on imported wheat.

Iron deficiency is one of the main causes of anemia, especially in women of childbearing age who have higher iron requirements. Preventive efforts can be done through functional food innovations based on natural iron sources. Beetroot (Beta vulgaris L.) and red spinach (Amaranthus sp.) are known to contain iron in high amounts so they have the potential to be used as alternative raw materials in the manufacture of gluten-free noodles. This study aims to determine the effect of beetroot flour and red spinach flour formulations on the organoleptic properties (color, aroma, taste, and texture) and iron content of gluten-free noodle products. The study used an experimental method with a Completely Randomized Design (CRD) consisting of four treatments: F0 (control), F1 (50:50), F2 (75:25), and F3 (25:75). Iron content analysis was carried out using the Atomic Absorption Spectrophotometry (AAS) method, while the organoleptic test involved 25 untrained panelists who were women aged 15–24 years. The results showed that treatment F3 produced the highest iron content of 12.092 ± 1.658 mg/100 g, while F2 achieved the highest sensory acceptability. Nevertheless, formulation F3 was determined to be the best formulation due to its optimal iron content. This gluten-free noodle product based on beetroot and red spinach has the potential to be developed as a functional food to prevent iron deficiency anemia in women of childbearing age.

Cake is a wheat flour-based food product that is popular because of its sweet taste, soft texture, and attractive appearance. This study aims to evaluate the effect of purple sweet potato (Ipomoea batatas) paste substitution on the sensory, chemical, and physical quality of chocolate cake decorated with character pudding. The study was conducted in May–August 2025 at the Makassar Health Laboratory Center and the Chemistry Laboratory of the Pangkep State Agricultural Polytechnic. The study design used a Completely Randomized Design (CRD) with five treatments of purple sweet potato paste concentration (0%, 10%, 20%, 30%, 40%) and two replications. The parameters analyzed included sensory tests (color, aroma, taste, texture, and overall), chemical tests (antioxidant activity, water content, protein, fat, ash, and carbohydrate), and physical tests (expandability and crumb morphology). Data were analyzed using ANOVA and Duncan's further test for parameters with significant differences. The results showed that the addition of purple sweet potato paste had a significant effect (p < 0.05) on sensory and chemical characteristics. Treatment A4 (40% purple sweet potato paste) obtained the highest score in the hedonic test with an average panelist preference level of 4 (like). The best chemical characteristics were also obtained in A4, namely antioxidant content of 25.6%, water content of 32.97%, protein 3.52%, fat 17.19%, ash 1.34%, and carbohydrate 45.05%. Physically, the rise power was not significantly different between treatments, but the crumb morphology showed pore irregularities at high concentrations.

The use of medicinal plants as herbal beverages has long been a part of Indonesian culture. However, the less preferred taste and aroma are obstacles to consumer acceptance. Cat's Whiskers leaves (Orthosiphon aristatus) are known to contain bioactive compounds that act as antioxidants, while Key Lime leaves (Citrus aurantifolia) have a fresh aroma and functional properties that can enhance flavor and health benefits. This study aims to evaluate the effect of adding Key Lime leaves (Citrus aurantifolia) on the chemical characteristics, sensory properties, and effectiveness of brewed Cat's Whiskers (Orthosiphon aristatus) leaf beverages.Five formulations with varying concentrations of Key Lime leaves (0%, 5%, 10%, 15%, and 20%) were tested based on the parameters of moisture content, ash content, pH, solubility, antioxidant activity, and organoleptic tests including color, aroma, taste, and texture. The results showed that the addition of Key Lime leaves significantly improved the chemical quality and sensory acceptability, with the best formulation obtained in treatment P4 (20% Key Lime leaves + 15g Cat's Whiskers), which provided an optimal balance between stability, nutritional content, and organoleptic quality. The addition of Key Lime leaves is recommended as an innovation in the development of functional herbal beverages based on Cat's Whiskers.

Diabetes Mellitus is a metabolic disorder marked by hyperglycemia resulting from the body's failure to synthesize insulin. Nutritional therapy is effective in controlling glucose levels by providing low glycemic index and high in antioxidant foods, including sweet potatoes and red beans. The primary objective of this study was to elucidate the influence of wheat flour replacement with composite flour consisting of sweet potato and red bean flour on anthocyanin content and the sensory preferences of muffins. A single-factor completely randomized approach was used in this experimental investigation. The treatment involved substituting wheat flour with a composite flour consisting of sweet potato and red bean flours, in the following ratios: 30:20:50 (F1), 30:35:35 (F2), 30:50:20 (F3), and 100:0:0 (F0, control). Anthocyanin content was analyzed using the differential pH method, while sensory preferences were evaluated by 30 semi-trained panelists using a hedonic scale test. The results showed that substituting wheat flour with composite flour high in sweet potato content increased anthocyanin levels. However, the substitution of wheat flour generally reduced the overall sensory preference for muffins. Despite this, formulations with a higher proportion of sweet potato flour improved the preference scores. In conclusion, the substitution of wheat flour with composite flour rich in sweet potato increased anthocyanin content and improved sensory preferences for color, aroma, and taste in muffins

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).

This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with a completely randomized design (CRD) and four treatments (0%, 10%, 20%, and 30% grated carrot substitution) with three replications. Sensory quality tests and hedonic tests were conducted with untrained panelists, and data were analyzed using one-way ANOVA. The results showed that muffins with 20% grated carrot substitution had the best scores in terms of shape and aroma, while 30% substitution produced the best color, texture, and taste in the sensory quality test. The hedonic test showed that 20% substitution was most preferred for shape and color, while 30% substitution was preferred for aroma, texture, and taste. Furthermore, the addition of grated carrots to muffins not only improves the organoleptic quality but also provides additional beneficial nutritional content, such as vitamin A and fiber. This study concluded that the addition of grated carrots can improve the overall quality of muffins and recommends using a 30% substitution for optimal results, as it can enhance the aroma, taste, and texture that consumers prefer without reducing the overall quality of the muffins.

Mochi-based food products are increasingly popular in Indonesia due to their chewy texture and distinctive sweet taste, making them a popular snack among various groups. As consumer interest in mochi increases, innovation in the production process is crucial, particularly in the selection of liquid ingredients as one of the main components. The use of different liquids has the potential to affect the organoleptic characteristics of mochi, such as color, aroma, texture, and taste, thereby increasing the product's appeal and selling value. This study aims to analyze the effect of the type of liquid used on the organoleptic quality of mochi. The study was conducted using a quantitative approach through an experimental method using a one-factor completely randomized design (CRD) with three replications. The study sample consisted of 30 untrained panelists selected through a total sampling technique from among students of the Culinary Arts Study Program, Padang State University. The four types of liquids used for treatment were water, soy milk, coconut milk, and coconut water. Assessment was carried out using an organoleptic test with a 7-point hedonic scale, covering five aspects: color, aroma, texture, taste, and overall acceptability. Data were analyzed using a one-way ANOVA test to determine the significance of differences between treatments. The results showed that mochi with coconut water scored the highest in color (5.88), texture (6.39), flavor (6.07), and overall acceptability (5.88), while the highest aroma was obtained from mochi with soy milk (6.50). Although statistical results showed no significant difference between treatments (p > 0.05), mochi with coconut water was subjectively preferred by panelists. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to improve mochi sensory. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to enhance the sensory qualities of mochi.