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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Agro Dedikasi Masyarakat (JADM) Teknologi dan Industri Pertanian Indonesia
Setya Budi Muhammad Abduh, Setya Budi Muhammad
Program Studi Teknologi Pangan, Fakultas Peternakan Dan Pertanian Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Other

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Journal : Journal of Applied Food Technology

 1 
Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs Abduh, Setya Budi Muhammad; Bintoro, V. Priyo; Nurwantoro, Nurwantoro; Yunianto, Vitus Dwi; Pramono, Yoyok Budi
Journal of Applied Food Technology Vol 10, No 1 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.18727

Abstract

Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (AA) and glucoamylase (GA) for starch hydrolysis tests and apply them to characterize steamed, baked, and fried wheat doughs. For optimization, hydrolysis was carried out at 37 °C with an enzyme-to-substrate ratio (E/S) of 100 mL/g for 120 min. Samples of wheat dough obtained from three major dough producers in Banyumanik, Semarang, Indonesia was then tested for starch hydrolysis, texture, chemical analyses, sensory, and hedonic test. The collected data were analysed using principal component analysis (PCA). Under the determined conditions, the optimal pH and AA/GA ratio were found to be 6.6 and 0.5. Regarding quality of processed doughs, the steamed dough exhibited a cohesive texture, a soft sensory profile with a pleasant aroma, sweet taste, and was most preferred by the panellists. The baked dough was hard in texture, high in ash content, and brown in colour. The fried dough poses high starch hydrolysis, chewy texture, adhesion, solid particles, protein content, and relatively high lipid. The sensory evaluation indicated that the fried dough poses an oily, rancid, foreign aroma, and bitter and salty taste. It can be concluded that at a temperature of 37 °C, an enzyme-to-substrate ratio of 100 mL/g, and a reaction time of 120 min, the optimal starch hydrolysis of processed wheat dough can be achieved at a pH of 6.6 and an AA/GA ratio of 0.5. Furthermore, steaming resulted in a unique property of dough compared to the baked and fried, while the latter two yielded products with similar properties.
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 : 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 Ahmad Ni’matullah Al-Baari Ahmad Ni’matullah Al–Baarri Al-Baari, Ahmad Ni’matullah Al-Baarri, Ahmad Ni'matullah Amalina Noor Shabrina Anang M Legowo Anggun Dwimarlina Antonius Hintono Ardiyani, Elfitri Sarah Astuti, Ayu Tri Bintoro, V. Priyo Dwimarlina, Anggun Dyah savitri Dzakiyalizz, Azka Nadiya Elva Hariana Puspa Fatmawati, Nabila Lathifah Felia Wahono Hadipernata, Mulyana Kamil, Rafli Zulfa Lestari, Tiara Yunistha Lutfi Amalia Shaliha Masykuri masykuri Mawarid, Ailsa Afra Melati Citra Anggraeni Muhammad As'ad Wibisono Muhammad Fareza Nur Azizah Nurwantoro . Pangestika, Widia Puspita, Diyan Ayu Putri, Deshinta Ramadhani Bastian Ririn Hidayanti Risa Fazriyati Siregar Savitri Diyas Prabaningrum Shaliha, Shabrina Nur Siringoringo, Rohayana Sri Mulyani Sri Mulyani Tri Yuliana Ulayya, Ghina Umi Insyiroh V. Priyo Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Widiyatun, Umi Nur Wihardi Wihardi Yanuar Adi Purbo Waskito Yanuar Adi Waskito Yoga Pratama Yoyok Budi Pramono