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All Journal Journal of Applied Food Technology
Rafli Zulfa Kamil
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia
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Effect of Time and Cycle Number of Hot Water Blanching on the Hardness of Waxy Granola Potato Setya Budi Muhammad Abduh; Rizki Nugraheni; Sri Mulyani; Ahmad Ni'matullah Al-Baarri; Rafli Zulfa Kamil; Tien Dat Huynh; Alaeldin Mohammed Ahmed Musa; Annisa Fitriati; Condro Wibowo
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.32178

Abstract

Texture is an important quality attribute of fried potatoes having the mealy as the common cultivar to use and pre-treated by blanching. Considering the scarcity of the cultivar, the use of the waxy is unavoidable. This study aims to evaluate the effects of cycled blanching on the hardness of waxy Granola potato. The study has been conducted through steps of potato preparation, determination of blanching interval, blanching experiments, texture analysis, and data analysis. Potato dices (1.3 mm in length side) were subjected to water blanching (1:4, w/v) at 90 °C for 1–5 min and 1–5 cycles with an interval of 16 min predetermined from the time required the for internal temperature of dices immediately after blanching to lower to room temperature (approximately 27­°C) prior to texture analysis. The results of the study show that depending on the time and cycle number, the hardness of blanched potato ranges from 82.67 to 928.80 g. Increase in hardness of potato (ranges from 534.14 to 928.80 g) was found on the potato mildly blanched, either at the time up to 2 min or cycle number up to 2 and a consistent softening (ranges from 753.00 to 82.67 g) was found on those beyond. Blanching for 1 min and cycled up to 5 consistently increased hardness (534.13–753.00 g), fitting to a linear regression (R2 = 0.97). It can be concluded that both time and cycle number significantly (p<0.05) affect the hardness of blanched potato. Blanching for 1 min and cycled up to 5 is proposed to be exploited in further study in potato frying optimization of Granola potato suggesting that cycled short blanching may serve as a suitable pretreatment strategy for improving the textural quality of the cultivar.
Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit Rafli Zulfa Kamil; Dimas Anugrahillah; Heni Rizqiati; Fariz Nurmita Aziz; Rangga Wasi Hastrawirid
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.30794

Abstract

Each fruit has a distinct nutritional composition physicochemical characteristics, creating specific ecological niches for microbial growth. To the best of our knowledge, this study is the first to report the isolation and phenotypic characterisation of native LAB from matoa fruit, thereby providing baseline mircrobiological data for this underexplored fruit matrix. This research aims to isolate and characterise native LAB from matoa. The Matoa sample was inoculated into de Man-Rogosa-Sharpe (MRS) Broth and isolated using the streak plate method. The isolate was then characterised based on its morphological, physiological, and biochemical characteristics. Results shows that isolated LAB exhibit cream-coloured, circular colony morphology with clear edges, convex elevation, an opaque internal structure, and varying colony sizes. Cellular characteristics of the isolate included rod-shaped morphology, Gram-positive staining, non-catalase activity, and non-motility. The isolate survived at pH 5 and 6, 6.5% salt content, and at 25°C, 37°C, and 45°C. the The isolate also fermented glucose, sucrose, maltose, fructose, and galactose, and also did not produce H2S or indole. The LAB isolate was identified as belonging to the genus Lactobacillus and is presumably identified to be Lactobacillus plantarum.
The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students Ratih Paramastuti; Yasmin Aulia Rachma; Rafli Zulfa Kamil
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.26985

Abstract

Nutritional status and dietary adequacy are fundamental to health and well-being, particularly among university students who often struggle to maintain balanced diets due to academic pressures and lifestyle constraints. Paradoxically, students enrolled in food and nutrition science programs, despite their academic exposure, may still exhibit suboptimal dietary behaviours. This study aimed to evaluate Indonesian undergraduate students' nutritional status and macronutrient adequacy in food and nutrition science. A descriptive cross-sectional survey was conducted involving 130 participants. Anthropometric measurements were collected to calculate Body Mass Index (BMI), and dietary intake was assessed using self-reported food records. Nutrient intakes were analyzed and compared against individual estimated requirements to determine adequacy. The BMI data showed that 17% of students were underweight, 45% had a normal weight, and 38% were overweight or obese. Mean energy intake (1287.66 ± 429.38 kcal) was substantially below the estimated requirement (1830 ± 323 kcal), with only 72.07% adequacy. Carbohydrate intake was critically low, meeting just 53.90% of the requirement, with 86% of students consuming inadequate amounts. Protein intake reached moderate adequacy (81.36%), while fat intake exceeded recommended levels in over half of the respondents (110.87% adequacy). Furthermore, 65% of students had inadequate energy intake and 55% consumed excess fat. These findings reveal the coexistence of undernutrition and overnutrition, reflecting a double burden of malnutrition in a population expected to possess greater nutritional awareness. The disconnect between knowledge and practice underscores the urgent need for strengthened nutrition education and campus-based interventions to foster healthier dietary habits and mitigate long-term health risks.
Co-Authors Ahmad Ni&#039;matullah Al-Baarri Alaeldin Mohammed Ahmed Musa Annisa Fitriati Condro Wibowo Dimas Anugrahillah Fariz Nurmita Aziz Heni Rizqiati Rangga Wasi Hastrawirid Ratih Paramastuti Rizki Nugraheni Setya Budi Muhammad Abduh Sri Mulyani Tien Dat Huynh Yasmin Aulia Rachma