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This study aims to determine adolescents’ acceptance of mackerel turbin quiche, identify the best formulation of the product, and analyze its nutritional content. This study used an experimental method. The results showed that the mackerel turbin quiche product that was well accepted by adolescents was F1, which used 250g of mackerel, 125g of tofu, and 375g of red beans. The best formulation of mackerel turbin quiche used ingredients divided into three (3) parts: crust, filling, and custard. The quiche crust consisted of 500g wheat flour, 300g margarine, 135g powdered sugar, 15g powdered milk, and 2 egg yolks. The filling consisted of 250g mackerel, 375g red beans, 125g tofu, and 100g onion. The custard consisted of 1000 ml UHT milk, 10 egg yolks, 6g salt, 3g ground pepper, and 3g ground nutmeg. Each 45g serving of mackerel turbin quiche contained 194.34 Kcal of energy, 21.60g carbohydrates, 10.09g fat, and 5.69g protein. It can be concluded that mackerel turbin quiche can be used as a healthy snack alternative for adolescents.

Meeting the nutritional needs of pregnant women requires innovative strategies through the provision of healthy snacks with balanced nutritional value. Donuts are popular snack foods; however, they are generally made from wheat flour and have limited nutritional content. This study aimed to analyze the nutritional content and acceptability of donuts enriched with red bean flour and Banggai yam flour as a healthy snack for pregnant women. This experimental study employed a Completely Randomized Design (CRD) consisting of three formulations: F1 (35% red bean flour : 15% Banggai yam flour), F2 (40% : 10%), and F3 (45% : 5%), with two replications. Nutritional analysis included protein using the Kjeldahl method, fat using the Soxhlet method, and carbohydrate using UV-Vis spectrophotometry. Acceptability was evaluated using a hedonic test. Data were analyzed using ANOVA and the Kruskal–Wallis test. The results showed significant differences in protein, fat, and carbohydrate contents among formulations (p<0.05). The highest protein content was found in F3, the highest fat content in F2, and the highest carbohydrate content in F1. Acceptability did not differ significantly among formulations (p>0.05); however, F1 obtained the highest preference score. Donuts enriched with red bean flour and Banggai yam flour have the potential to be developed as a healthy local food–based snack for pregnant women.

The high dependence of national food on imported commodities, especially wheat, creates vulnerabilities in the aspect of National Food Security. This study examines the position and role of Modified Cassava Flour (Mocaf) Micro, Small, and Medium Enterprises (MSMEs) in Padi Village as a pillar of local food diversification and its implications from the perspective of Constitutional Law (HTN) on the internal sector (community, MSMEs, and Village Government). Mocaf, as a gluten-free cassava derivative product, has the potential to be a substitute for wheat flour. The research method used is Empirical Normative Law with a conceptual and legislative approach, reinforced by primary data regarding the operational model of MSMEs in Padi Village. The results of the study indicate that Mocaf MSMEs at the village level act as strategic legal subjects in realizing Article 33 paragraph (3) of the 1945 Constitution (UUD 1945) and Law Number 18 of 2012 concerning Food. The implications of HTN are seen in the need for regulatory harmonization and strengthening village autonomy through budget policies and assistance that ensure the sustainability of production and marketing. The position of MSMEs demands stronger recognition of the internal role of villages in the national food governance structure.

Gluten-free flour-based cookie products face a major challenge in producing physicochemical and sensory characteristics equivalent to wheat-based products due to the absence of gluten as a structural component. One common approach to address this issue is the addition of hydrocolloids, such as glucomannan and xanthan gum. This study aims to systematically examine the effect of the ratio of glucomannan and xanthan gum on the texture characteristics, spreadability, and sensory properties of gluten-free flour-based chocolate cookies using the Systematic Literature Review (SLR) method. The literature search process was carried out on several scientific databases using keywords related to gluten-free cookies, glucomannan, xanthan gum, texture, spreadability, and sensory properties. Selected articles were selected based on inclusion and exclusion criteria, then analyzed and synthesized narratively with reference to the PRISMA guidelines. The results of the study indicate that xanthan gum tends to increase the hardness and structural stability of cookies, but can decrease spreadability and crispiness at high concentrations. Conversely, glucomannan plays a role in enhancing softness and mouthfeel through its high water-binding capacity, although it can potentially limit spreadability if used excessively. The combination of glucomannan and xanthan gum exhibits a synergistic effect in balancing textural characteristics and enhancing sensory acceptability. In conclusion, optimizing the ratio of glucomannan to xanthan gum is a key factor in developing gluten-free chocolate cookies with optimal physicochemical and sensory characteristics.

The extruder-type floating pellet machine is a form of appropriate technology that works by using a screw system to push the raw material while applying pressure to form dense pellets. The main source of raw material for making these pellets comes from trash fish, which are small fish caught by fishermen that are unfit for consumption and have low economic value. Trash fish are relatively cheap because they are classified as non-economical, but they have great potential for use as fish feed. Their distinctive strong aroma can stimulate fish appetite, while their relatively high protein content makes them an ideal source of nutrition. Before use, the trash fish are first dried and then ground using a flour machine to achieve a fine texture. The floured material is then mixed and the moisture content is adjusted to around 42%, so that the extrusion process can run optimally when using the extruder-type pellet machine. The material formulation consists of 70% trash fish meal, 15% corn meal, and 15% wheat flour. The resulting pellets are then tested in a feed laboratory and show protein levels ranging from 30-40%, depending on the quality of the trash fish raw material used. This community service activity involves fish farmer groups in the Beji area, East Ungaran District, which is expected to increase fish farmer insight on how to make floating pellets using an extruder type pellet printing machine.

The global reliance on wheat flour has prompted the food industry to seek sustainable local substitutes. Sweet potato (Ipomoea batatas L.) emerges as a potential candidate due to its substantial starch content and beneficial bioactive compounds. This study explores innovations in sweet potato flour processing, emphasizing physical, chemical, and enzymatic modifications to enhance its functional properties. The research methods include hydrothermal treatments and fermentation (Modified Sweet Potato Flour/MOSPEF) and their impact on dough rheology and glycemic response. The findings indicate that modified sweet potato flour can effectively replace wheat flour by 30-50% in bakery items and up to 100% in gluten-free formulations without significantly altering sensory traits. This innovation represents a strategic step toward national food sovereignty and improved nutritional quality in the modern food industry, healthier and more nutritious. The use of modified sweet potato flour is expected to strengthen food security and provide economic benefits for local farmers and the domestic food industry.

Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The research design used a completely randomized design (CRD) with 2 experimental factors, namely pineapple peel flour concentration (0%,3%,5%) and chicken bone flour concentration (0%,5%,10%) with triplicate replication. Based on the optimal treatment by Zeleny method, sample N1T3 emerged as the most favorable formulation. This sample exhibited the following chemical profile: a moisture content of 8.77%, an ash content of 4.52%, a protein content of 14.45%, a fat content of 1.52%, and a fiber content of 0.4%. Furthermore, sensory evaluation of Sample C yielded scores of 3.11 for color, 3.11 for aroma, 3.00 for taste, 2.89 for texture, and 2.89 for overall acceptance.

This study aims to analyze the acceptability, nutritional content, and financial feasibility of processed food products based on kimpul flour (Xanthosoma sagittifolium) and milkfish (Chanos chanos) as a functional local food innovation with potential for development to support food security. Kimpul flour was selected as a substitute for wheat flour due to its complex carbohydrate content, low glycemic index, and dietary fiber beneficial for digestion. Milkfish was utilized as an economical animal protein source rich in omega-3 fatty acids and widely available in Indonesia. The developed products included milkfish risoles, milkfish satay lilit, and kimpul pancake with various substitution formulations, tested using an experimental laboratory method. A hedonic test was conducted with 30 semi-trained panelists to evaluate color, taste, aroma, and texture. Nutritional content was analyzed using the Fat Secret application, while financial feasibility was assessed through a two-year cash flow projection. The results indicated that kimpul flour substitution at 8% in risoles, 10% in satay lilit, and 50% in pancakes yielded the highest acceptability scores based on organoleptic evaluations favored by the panelists. Nutritional analysis demonstrated an increase in dietary fiber and a balanced macronutrient profile. Financial analysis showed that the business is feasible and profitable for development at the micro, small, and medium enterprise (MSME) scale. This study concludes that kimpul flour and milkfish have strong potential as functional food ingredients with high economic 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.

Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and preferred by consumers. The research used a two-factor factorial completely randomized design (CRD), namely the ratio of wheat flour: red sorghum flour ((90:10), (80:20), (70:30)) and the addition of Eucheuma cottonii seaweed puree/100ml water (5%, 10%, 15%). The results showed that the best treatment was found in the treatment of the ratio of wheat flour: red sorghum flour (80: 20) and the percentage of Eucheuma cottonii puree 10% with fiber content of 4.14% and protein content of 9.73% and organoleptic tests with the results of color 3.53 (neutral), taste 4.23 (like), aroma 3.83 (neutral-like), texture 3.63 (neutral-like), overall liking 4.20 (like). Red sorghum flour ice cream cone and seaweed puree (Eucheuma cottonii) can provide an alternative in increasing food products that are high in protein and fiber.

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.

This study aims to describe: 1) Formulation of mackerel fish nuggets with the addition of seaweed (Eucheuma cottonii); 2) to detemine the level of panelists’ preference for the resulting product. This study uses a quantitative method with an experimental approach. Data colletion uses an observation method by distributing preference test sheet to the public (consumers). Then analyzed using quantitative descriptive. Research results: 1) Formulation using 350 gr mackerel surimi, 70 gr seaweed (Eucheuma cottonii), 60 gr eggs, 100 gr wheat flour, 15 gr garlic, 30 gr shallots, 2,5 gr ground pepper, 10 gr salt, 5 gr sugar; 2) The preference test results indicated that the inner color (4,38), outer color (4,58), solid inner texture (4,44), crispy outer texture (4,26), aroma (4,36), natural taste (4,48), and shape (4,6) were in the very liked category, while the chewy inner texture (4,08) and savory taste of the spices (4,14) were in the liked category. Overall, mackerel nuggets with the addition of seaweed (Eucheuma cottonii) were categorized as very liked and had the potential to become an innovative product that was accepted by the the general public.

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.

The rising demand for healthy food is driven by increasing along with public awareness of the importance of a balanced and nutritious diet. One innovation in healthy food products is the development of corn flour-based muffins as an alternative to wheat flour products. Corn flour is a good source contains fiber, B-complex vitamins, and antioxidants such as lutein and zeaxanthin, which are beneficial for health, particularly digestive health and vision. This research aims to formulate healthy corn flour-based muffins with a balanced texture, taste, and nutritional content. The method used includes partially or completely replacing wheat flour with corn flour, as well as adding natural ingredients such as palm sugar as a natural sweetener and vegetable oil as a source of healthy fats. Organoleptic tests were conducted on panelists to assess product acceptability based on appearance, taste, aroma, texture, and color. The results showed that muffins with a composition of 36.5% corn flour and 36.5% wheat flour scored highest in taste and texture, and met the criteria for a healthy food low in sugar and high in fiber. This research demonstrates that corn flour-based muffins are a potential healthy food alternative and can be further developed as part of a healthy lifestyle.

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.

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

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.

This study aims to develop tempeh (Rhizopus oryzae) into tempeh flour to be utilized as the main ingredient in the production of a traditional Indonesian cookie known as kastengel. Tempeh is a rich source of plant-based protein and dietary fiber, yet its application in the processed food industry, particularly in dry baked goods such as cookies, remains underexplored. This innovation is expected to serve as a healthy food alternative while supporting the diversification of local food products. The research employed a Research and Development (R&D) approach, encompassing several key stages: processing tempeh into flour through slicing, drying, grinding, and sieving; formulating kastengel dough using tempeh flour as the base ingredient; and evaluating the final product through both organoleptic (sensory) testing and nutritional analysis. Organoleptic testing involved 10 panelists, including lecturers and students, who assessed the product based on color, taste, aroma, and texture. Nutritional content was analyzed at the Manado Industrial Research and Standardization Agency. The results showed that kastengel made from tempeh flour had a light brown color, a savory-sweet flavor, a distinctive yet pleasant aroma, and a crunchy texture. Laboratory tests revealed the nutritional composition of the product to include 46.12% carbohydrates, 29.82% fat, and 3.92% protein, indicating its potential as a nutritious food option. Most panelists reported a favorable response toward the product. In conclusion, tempeh flour can serve as an effective substitute for wheat flour in the production of kastengel cookies. The final product, branded as “Kastengel Eka,” demonstrates that tempeh-based food innovations can be well-accepted in terms of sensory qualities and possess promising potential as a functional, nutritious, and marketable food product.

Number of vegetarians in Indonesia is rising. This increase may be attributed to improvement of people knowledge regarding health benefits of high fiber plant-based diet especially to reducing the risks of degenerative diseases. However, high fiber plant-based food especially mushroom-based food that being accepted by majority of panelists are limited to oyster and straw mushroom. Hence, the goal of this research is to get the best formula based on organoleptic and crude fiber content from Auricularia polytricha and red dragon fruit peel extract as a food for vegetarian diet. This study used experimental study with Randomized Block Design (RBC) method with two experimental factors: the concentration and volume of red dragon fruit peel extract (25 ml and 50 ml) and the proportions of wheat flour and Auricularia polytricha (30:70, 50:50, 70:30). Organoleptic test results data were analyzed using the Krusskal Wallis test and the Man-Whitney U test to test it further. The results showed that there was a significant effect of the nugget ingredient formulation on color, taste, and texture of the nuggets (p<0,05), and there was no significant effect on the aroma of the nuggets (p>0,05). The highest crude fiber content was found in nuggets with a composition of 70% Auricularia polytricha and 30% wheat flour with the addition of 50 ml red dragon fruit peel extract, which was 36.88%, and anthocyanin content of 0,99 mg/100 g. The best formula for Auricularia polytricha nuggets with the addition of red dragon fruit peel extract is J3E2 with a composition of 70% Auricularia polytricha and 30% wheat flour and the addition of 50 ml of red dragon fruit skin extract.