Article Per Year (5 Year)
p-Index From 2021 - 2026
2.813
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian UNEJ e-Proceeding Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Agroteknika JAIM (Jurnal Abdi Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis International Journal on Food, Agriculture and Natural Resources (IJFANRES) JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Jurnal Pendidikan Kewarganegaraan dan Politik Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Azkiyah, Lailatul
Agricultural Product Technology Study Program, Universitas Jember, Jember, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Indonesian Food Science and TechnologyJournal

 1 
Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination Witono, Yuli; Masahid, Ardiyan Dwi; Belgis, Maria; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia; Majid, Nur Ika Okta
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.34095

Abstract

Sardinella lemuru is one type of fish with the highest population and the most widely caught fish in Indonesia. The protein content is very high, namely 17.8-20% contains various amino acids including glutamic acid, which can potentially be a smart flavor precursor. The research focuses on enzymatic smart flavor production by examining the effect of concentration and hydrolysis time of calotropin and papain combination on characteristics of the smart flavor produced and determining the best treatment to produce smart flavor. This research used two factors: the concentration of enzyme (3%, 4%, and 6% with a ratio of papain and calotropin of 70%: 30%) and hydrolysis time (1, 2, and 3 hours). The research showed that yield ranged from 50.15-50.69%; brightness 89.72-91.57; water 6.91-9.51%; soluble protein 1.13-1.56 mg/ml; antioxidant activity 48.40-54.47%; emulsion power 0.16-0.18 m2/g, emulsion stability 17.27-24.33 minutes; water holding capacity 83.44-89.27% and effectiveness 1.00 (enzyme 6% and time of hydrolysis 3 hours). The best treatment with effectiveness was Sardinella lemuru smart flavor (6% enzyme and 3 hours hydrolysis) with a yield 50.54%, brightness 89.72, water 6.91%, soluble protein 1.56 mg/ml, antioxidant activity 54.47%, emulsion power and stability 0.18 m2/g and 24.33 minutes, and water holding capacity 89.27%.
The Effect of Wall Materials and Drying Methods on The Encapsulation Sardinella lemuru Smart Flavor Azkiyah, Lailatul; Witono, Yuli; Taruna, Iwan; Choiron, Miftahul; Wahyuni, Livia; Nafi', Ahmad; Belgis, Maria; Masahid , Ardiyan Dwi; Aini, Anggita Arifatul
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37089

Abstract

Antioxidant compounds in food are generally less stable when applied to food, so technology is needed to help antioxidant compounds become more stable during storage, one of which is microencapsulation. The research aims to determine the effect of the wall material ratio and drying methods on the characteristics of Sardinella lemuru smart flavor microcapsules. The experimental design used was a two-factor Complete Random Design (CRD): ratio of wall materials (maltodextrin: Arabic gum) and drying methods (spray drying and freeze drying). The research showed that enzyme activity ranged from 14.81-52.64 U/mL; lightness 95.2-100; yield 4.00-17.19%; water content 2.26-9.15%; antioxidant activity 15.75-31.23%; encapsulation efficiency 69.06-78.47%. Microcapsules with the highest water content, lightness, antioxidant activity, and encapsulation efficiency were at the ratio wall materials (maltodextrin: Arabic gum) of 7:3 by spray drying, 9.15%, 100, 31.23%, and 78.47%. On the other hand, the highest yield (17.19%) was at the ratio wall materials (maltodextrin: Arabic gum) 8:2 by freeze-drying. The morphology of the microcapsules by spray drying is spherical, and freeze drying makes it flaky and sharp.
Co-Authors Abiyyuddin, M. Farras Achmad Subagio Agustia Dwi Pamujiati Ahmad Haris Hasanuddin Slamet Ahmad Nafi’ Aini, Anggita Arifatul Alfi Ngizati, Naila Brihatsama Brihatsama, Brihatsama Chairiyah Dwi Masahid, Ardiyan Eko Yuliarsha Sidhi Fitrania, Fathika Gading Rosiana Yunianto Galuh Salsabila Yusviva Giyarto Giyarto Giyarto Heru Kurniawan Indarto indarto indarto Indarto Indarto Iwan Taruna Kartikosari, Dini Indah Kresna Widigdo Margo Utomo Lestari, Ning Puji Livia Wahyuni Majid, Nur Ika Okta Maria Belgis Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Megawati, Ida Meilina, Lita Miftahul Choiron Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Ngizati, Naila Alfi Nina Lisanty Nofridha, Eka Ridha Nugraheni Hadiyanti Nugroho, Irfan Adi Nur Aini Nur Aniza Aprillia Nurud Diniyah Puji Lestari, Ning Putri Islami, Gadis Tiara Rasyadan Taufiq Probojati Rosiana Yunianto, Gading Sa'adah, Enik Nur Salsabila Yusviva, Galuh Shinjiro Ogita Slamet, Ahmad Haris Hasanudin Suryo Wibowo, Mochamad Agus Tomoyuki Yoshino Tutut Dwi Sutiknjo Wahyuni, Livia WIWIEK ANDAJANI Yukihiro Yamamoto Yuli Wibowo Yuli Witono Yuli Witono