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All Journal Journal of Applied Food Technology Jurnal Teknologi Pangan
Fariz Nurmita Aziz
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia
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Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages Ulil Afidah; Fariz Nurmita Aziz; Nurul Hasniah
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.26987

Abstract

The global demand for healthier meat products has increased due to consumer concerns over synthetic additives and interest in functional ingredients. This study investigated the effects of carrageenan and isolated soy protein (ISP) on the physicochemical and sensory properties of chicken sausages. Sausages were formulated with either 2% or 4% carrageenan or ISP and evaluated for moisture content, water activity (aw), water holding capacity (WHC), pH, color (L*, a*, b*), and sensory attributes (taste, aroma, texture, overall acceptability). Results indicated no significant differences in moisture content, aw, WHC, or color among treatments. However, the addition of 4% carrageenan significantly increased the pH. Sensory evaluation showed that while carrageenan treatments maintained favorable sensory scores, a high concentration of ISP (4%) resulted in a significantly lower texture and acceptability score. These findings suggest that carrageenan is a more suitable natural additive than ISP for improving certain quality characteristics of chicken sausages without compromising consumer preferences.
A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025) Nurul Hasniah; Fariz Nurmita Aziz; Rafli Zulfa Kamil; Tanjina Akter
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.27277

Abstract

Tempeh, a traditional Indonesian fermented soybean product, has garnered increasing global attention due to its rich nutritional profile, health benefits, and suitability as a sustainable alternative protein source. This study presents a bibliometric analysis of tempeh-related scientific publications retrieved from the Scopus database, aiming to map the evolution of research, identify leading contributors, and uncover prevailing and emerging research trends. A total of 897 documents published between 1928 and 2025 were analyzed using VOSviewer to generate visualizations of keyword co-occurrences and bibliographic data. The results show a notable rise in tempeh research after 2010, with significant contributions from Indonesian institutions and increasing global interest. Thematic clusters identified include microbiological fermentation, nutritional and technological applications, animal-based functional food studies, and clinical health research. This study highlights tempeh’s expanding role in functional food science and emphasizes opportunities for interdisciplinary collaboration and further research, particularly in underexplored health and sustainability dimensions.
Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach Fariz Nurmita Aziz; Nurul Hasniah; Ulil Afidah
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.26992

Abstract

This study aimed to evaluate the effects of bromelain and papain proteolytic enzymes on the physicochemical and sensory properties of beef steak. Treatments included a control (P0, without proteases, papain marination for 20 minutes (P1) and 30 minutes (P2), and bromelain marination for 10 minutes (P3) and 15 minutes (P4). Parameters measured were moisture content, pH, water activity (aw), water holding capacity (WHC), color (L*, a*, b*), and sensory attributes (aroma, taste, aftertaste, juiciness, tenderness, and overall acceptability). The results showed no significant differences (p > 0.05) in moisture, pH, aw, WHC, or color across treatments. However, significant improvements were observed in sensory attributes except for the aroma. Bromelain treatment, particularly at 15 minutes, resulted in higher scores for tenderness, juiciness, and overall acceptability. Its selective proteolytic action on collagen and elastin enhanced meat texture and moisture retention without excessive protein degradation. Conversely, papain treatment led to some off-flavor development and a softer texture due to its broader proteolytic activity. In conclusion, bromelain proved more effective than papain in improving the sensory quality of beef steak. Marination with bromelain for 10–15 minutes is recommended as a natural tenderization method to enhance consumer acceptance and meat quality.
Fermentasi Susu dengan Bakteri Asam Laktat untuk Meningkatkan Yield Krim Keju Fariz Nurmita Aziz; Sirly Nur Intan; Lutfi Purwitasari
Jurnal Teknologi Pangan Vol 9, No 2 (2025)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2025.52822

Abstract

Krim keju merupakan produk susu fermentasi berbasis emulsi yang memiliki potensi sebagai pangan fungsional, terutama jika diperkaya dengan bakteri asam laktat (BAL) probiotik. Salah satu tantangan dalam produksi krim keju lokal adalah rendahnya rendemen (yield) dan ketergantungan terhadap starter impor. Penelitian ini bertujuan untuk meningkatkan yield krim keju melalui fermentasi susu segar menggunakan kultur BAL dengan konsentrasi berbeda (0,1,3, dan 5%). Fermentasi dilakukan selama 24 jam pada suhu 37 °C dengan penambahan rennet sebesar 0,01% (b/v). Parameter yang diamati meliputi pH, kadar asam tertitrasi, berat hasil penyaringan, yield krim keju, dan jumlah BAL yang hidup. Hasil menunjukkan bahwa peningkatan konsentrasi inokulum menurunkan pH dan meningkatkan kadar asam tertitrasi secara signifikan. Jumlah BAL tertinggi ditemukan pada inokulum 1% sebesar 9,16 log CFU/g, sedangkan 3% dan 5% masing-masing sebesar 8,68 dan 9,01 log CFU/g. Inokulum 5% menghasilkan berat krim keju tertinggi (223,2 g) dan yield maksimum (29,76%). Temuan ini menunjukkan bahwa penggunaan kultur BAL probiotik berperan penting dalam meningkatkan viabilitas mikroba dan efisiensi fermentasi untuk menghasilkan krim keju dengan rendemen yang tinggi.
Co-Authors Lutfi Purwitasari Nurul Hasniah Rafli Zulfa Kamil Sirly Nur Intan Tanjina Akter Ulil Afidah