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All Journal JURNAL GIZI INDONESIA Journal of Applied Food Technology
Pangestika, Widia
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Rate of physical appearance changes on yellowness in salak during preservation in room storage Pangestika, Widia; Al-Baarri, Ahmad Ni’matullah; Legowo, Anang Mohamad; Hadipernata, Mulyana; Broto, Wisnu; Izzati, Laili
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.68-72

Abstract

Background: Discoloration was one indicator of food damage including in fruits, since the change may be used as a quality measurement. Salak became one of the commodities that often experience the browning reaction that may change the color. Since the yellow was close to the consumer preference along the preservation in salak, this color should be notified and may be represented as polyphenol change. Objectives: The focus of this study was to determine the pattern of inhibition of browning reactions in salak using HIO.Methods: This research determined the color level of yellow using digital color meter of salak that was stored in room temperature in aseptic treatment for 12 days. Result: Discoloration appeared in salak and it was clearly determined the change since a week of storage. The rate of discoloration was able to be detected highly after one week of storage. Conclusion: The discoloration of yellow color and the rate of salak could be detected specifically based on the day of storage. This research may open the information for the consumer to predict the storage time of salak based on the appearance of yellow color.
Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature Al-Baarri, Ahmad Ni'matullah; Mulyani, Sri; Abduh, Setya Budi Muhammad; Hadipernata, Mulyana; Kamil, Rafli Zulfa; Dzakiyalizz, Azka Nadiya; Ulayya, Ghina; Shaliha, Shabrina Nur; Yuliana, Tri; Mawarid, Ailsa Afra; Pangestika, Widia
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20916

Abstract

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.
Co-Authors Al-Baarri, Ahmad Ni'matullah Anang M Legowo Dzakiyalizz, Azka Nadiya Hadipernata, Mulyana Kamil, Rafli Zulfa Laili Izzati Mawarid, Ailsa Afra Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Setya Budi Muhammad Abduh, Setya Budi Muhammad Shaliha, Shabrina Nur Sri Mulyani Tri Yuliana Ulayya, Ghina