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All Journal Agrointek Jurnal Pangan dan Agroindustri Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat)
Kamil, Rafli Zulfa
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Energy Engineering Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : Journal of Applied Food Technology

 1 
The Effect of Different Temperatures on Addition of Powdered Lactobacillus plantarum Dad-13 on Peanut Chocolate Jam Towards Total Lactic Acid Bacteria (LAB), Sublethal Injury, pH, and Total Acids Rahayu, Rizka Amalia; Kamil, Rafli Zulfa; Legowo, Anang Mohamad
Journal of Applied Food Technology Vol 11, No 1 (2024)
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.22183

Abstract

Lactobacillus plantarum Dad-13 is an indigenous probiotic that was isolated from Dadih. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, peanut chocolate jam involves a heating process which can affect the number of probiotics and their metabolic processes. This research aims to determine the optimal temperature of L. plantarum Dad-13 probiotic powder in addition to peanut chocolate jam products. The different temperatures of probiotic powder L. plantarum Dad-13 addition at 30 oC, 40 oC, 50 oC, and 60 oC were used to measure total lactic acid bacteria (LAB), sublethal injury, pH value, and total acids. Total lactic acid bacteria and sublethal injury were measured by Total Plate Count (TPC), pH value was measured by pH meter and total acids were analyzed using the titration method. Results show significant differences (p<0,05) on total lactic acid bacteria (LAB) and sublethal injury. Total lactic acid bacteria (LAB) resulting in a value of 8.04±0.02 to 7.67±0.05 and sublethal injury 0.04±0.01 to 0.26±0.03. Meanwhile, no significant differences (p>0,05) in pH value (7.20±0.16 to 7.30±0.15) and total acids (0.09±0.01 to 0.08±0.01). The best temperature of L. plantarum Dad-13 probiotic powder addition on peanut chocolate jam was at 30–40 oC because it showed the highest amount of total lactic acid bacteria (LAB) and the least sublethal injury. 
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.
Active Food Packaging Based on Coconut Coir Pulp with the Addition of Antimicrobial Oleoresin Substance from Ginger Dregs Septiani, Halimah Nisa; Utami, Amelia Regita; Putri, Ananda Salsabilla Fahma; Kamil, Rafli Zulfa
Journal of Applied Food Technology Vol 9, No 2 (2022)
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.15558

Abstract

The development of food packaging innovations is ongoing, from materials to varied shapes and designs. Paper packaging is one of the various types of packaging that are widely used as an alternative to plastic packaging. However, the high use of paper can damage the environment, such as deforestation and reduction of green land. Alternative raw materials for making paper need to be studied further, and the addition of active ingredients will be an added value compared to ordinary paper packaging. This narrative review will examine the potential of active food packaging from coconut fiber and the addition of ginger pulp oleoresin. Coconut coir is waste from coconut production that is underutilized, while 25% of one coconut is produced from waste in the form of coconut coir. Coconut coir can replace wood's cellulose fibers to manufacture biodegradable, environmentally friendly paper. Ginger flesh contains oleoresin as an antimicrobial agent. Oleoresin is a mixture of essential oils and resins obtained by extraction. Adding these antimicrobial substances will produce active packaging that effectively handles and prevents contamination and microbial growth in food. Therefore, paper made from coconut coir pulp with the addition of oleoresin has the potential to be developed into active food packaging as an effort to conserve the environment and utilize waste.
Influence of Fermentation Time on Total Lactic Acid Bacteria, pH Value, Water Activity, and Organoleptic Properties of Mutton Jerky Dwiloka, Bambang; Rizqiati, Heni; Susanti, Siti; Kamil, Rafli Zulfa; Mulyani, Sri; Susanto, Farrel Ihza Noer
Journal of Applied Food Technology Vol 11, No 2 (2024)
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.25148

Abstract

Mutton is a type of meat that is rarely consumed by the public because it has a high saturated fat content. Mutton has good quality and characteristics and can be used as a functional product to improve body health by adding probiotic bacterial cultures. Mutton jerky can be an alternative to functional meat products. Mutton jerky is fermented utilizing a probiotic starter Lactobacillus plantarum for 6 hours (T1), 12 hours (T2), 18 hours (T3), and 24 hours (T4). The fermented mutton jerky is then dried in a cabinet for 8 hours and then examine. Total lactic acid bacteria was examined by dilution, pH value by pH meter, water activity by aw meter, and organoleptic properties by sensory test. The data of total lactic acid bacteria were analyzed descriptively. The data of pH value and water activity is processed with the ANOVA test and the nonparametric test with the Kruskal Wallis method. The result of this research show fermentation time on lowering the pH value and water activity. At the same time, the total lactic acid bacteria experienced a decrease in value which was analyzed descriptively. The conclusion of this research is that the longer the fermentation will cause a decrease in total LAB, pH value, and water activity and affect the panelist's assessment of the organoleptic test. Mutton jerky with the addition of L. plantarum bacterial starter, which was fermented for 18 hours, had the best treatment to produce low pH values and water activity.
Shelf Life Estimation of Probiotic Peanut Chocolate Jam by Accelerated Shelf Life Testing (ASLT) Method Kamil, Rafli Zulfa; Legowo, Anang Mohamad; Qatrunnada, Filzah Amanina; Sari, Yuli Perwita
Journal of Applied Food Technology Vol 11, No 2 (2024)
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.22990

Abstract

Probiotics are beneficial bacteria found in probiotic products that can maintain the balance of microflora in the gut. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, the shelf life of this product has not been determined so it is necessary to determine the shelf life using the Accelerated Shelf Life Testing method. This method uses the Arrhenius approach. Determination of shelf life through the calculation of total lactic acid bacteria, aw value, pH value, and total acid during storage. The storage of probiotic peanut chocolate jam used three temperature treatments: 4 ℃, 30 ℃, and 37 ℃. Observations of samples stored at 4 ℃ were made every 5 days until day 25, while samples at 30 ℃ and 37 ℃ were made every 3 days until day 15. The data were analyzed using Microsoft Excel 2016 through the presentation of data in the form of a scatter diagram accompanied by a trendline and then described descriptively. The shelf life of probiotic peanut chocolate jam based on best before stored at 4 ℃, 30 ℃, and 37 ℃ were 49.52 days; 10.98 days; and 7.64 days, respectively. The jam can still be consumed up to 255.29 days; 86.73; and 66.89 days but no longer has the benefits of the probiotics.
The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students Paramastuti, Ratih; Rachma, Yasmin Aulia; Kamil, Rafli Zulfa
Journal of Applied Food Technology Vol 12, No 1 (2025)
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.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.
A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025) Hasniah, Nurul; Aziz, Fariz Nurmita; Kamil, Rafli Zulfa; Akter, Tanjina
Journal of Applied Food Technology Vol 12, No 2 (2025)
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.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.
Co-Authors Akter, Tanjina Al-Baarri, Ahmad Ni'matullah Anang M Legowo Astuti, Ayu Tri Aziz, Fariz Nurmita Bambang Dwiloka Dwiamanta, Faisa Adiel Dzakiyalizz, Azka Nadiya Fahrezy, Mohammad Raihan Hadipernata, Mulyana Hanifah, Nadia Putri Hasniah, Nurul Heni Rizqiati Ikhwani, Regina Putri Lestari, Tiara Yunistha Mawarid, Ailsa Afra Nasution, Ghina Husna Ulaya Pangestika, Widia Puspita, Diyan Ayu Putra, Hega Bintang Pratama Putri, Ananda Salsabilla Fahma Putri, Deshinta Ramadhani Bastian Qatrunnada, Filzah Amanina Rachma, Yasmin Aulia Rahayu, Rizka Amalia Ratih Paramastuti Sa'adah, Ardiana Alifatus Sabella, Leony Dewi Santoso, Shane Ricardo Sari, Yuli Perwita Sa’adah, Ardiana Alifatus Septiani, Halimah Nisa Setya Budi Muhammad Abduh, Setya Budi Muhammad Shaliha, Shabrina Nur Silalahi, Sonia Tabitha Siti Susanti, Siti Sri Mulyani Susanto, Farrel Ihza Noer Tri Yuliana Ulayya, Ghina Utami, Amelia Regita Wulandari, Ana Yoyok Budi Pramono