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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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Pengaruh Whey dan Ekstrak Buah terhadap Total Bakteri Asam Laktat, Nilai pH, dan Adhesiveness Yoghurt Wihardi Wihardi; Setya Budi Muhammad Abduh; Ahmad Ni’matullah Al-Baarri; Yoyok Budi Pramono
Jurnal Aplikasi Teknologi Pangan Vol 4, No 4 (2015): November 2015
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.756 KB) | DOI: 10.17728/jatp.v4i4.4

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh whey dan ekstrak buah, antara lain alpukat, salak, dan lengkeng dalam yoghurt untuk Bakteri Asam Laktat (BAL), pH, dan adhesiveness yoghurt bahan baku susu peternakan rakyat. Yoghurt dibuat melalui beberapa langkah, yaitu formulasi, inaktivasi bakteri oleh sistem Lactoperoxidase (LPOs) selama 30 menit, BAL inokulasi pada 3% (v/v), dan inkubasi pada 37°C selama 4 jam. Sebagai perlakuan, yoghurt diperkaya dengan whey dan ekstrak buah (3%, v/v) sebelum inaktivasi oleh bakteri. BAL, pH, dan adhesiveness diamati setiap jam. Kualitas yoghurt yang diperkaya dengan whey, alpukat, salak, dan lengkeng diukur pada jam ke-4 inkubasi. BAL untuk whey, alpukat, salak, lengkeng dan yoghurt kontrol masing-masing adalah 7,01; 7,21; 7,19; 7,13; dan 7,17 log CFU/ml. Nilai pH yang diperoleh untuk whey, alpukat, salak, lengkeng dan kontrol yoghurt masing-masing adalah 5,11; 4,61; 4,68; 4,67; dan 4,77, sedangkan adhesiveness masing-masing 2,56; 3,13; 2,70; 3,13; 2,96 gs. Semua hasil antar perlakuan tidak berbeda nyata. Dapat disimpulkan bahwa tambahan whey dan ekstrak buah-buahan di yoghurt memberikan kualitas yang sama (P> 0,05) dan memenuhi SNI. Selain itu, ekstrak alpukat di yoghurt mengakibatkan tingkat pertumbuhan tercepat spesifik inokulum, yaitu sebesar 0,67 CFU/s.
Efek Pemanasan Pada Susu Sapi Full Cream Dengan Penambahan Gula Sukrosa, D-Fruktosa dan D-Galaktosa Terhadap Intensitas Warna dan Aroma Dyah savitri; Ahmad Ni'matullah Al-Baarri; Setya Budi Muhammad Abduh
Jurnal Aplikasi Teknologi Pangan Vol 3, No 4 (2014): November 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.235 KB)

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui aktivitas intensitas warna dan aroma dan akibat proses glikasi susu dengan berbagai jenis gula: sukrosa, D-fruktosa dan D-galaktosa. Parameter yang diamati yaitu intensitas warna dan aroma pada susu sapi full cream akibat reaksi glikasi dengan adanya penambahan gula-gula tersebut sebanyak 4% (b/v). Hasil penelitian menunjukkan bahwa proses glikasi susu sapi melalui penambahan gula sukrosa, D-Fruktosa dan D-galaktosa memberikan pengaruh yang tidak nyata terhadap intensitas warna dan aroma.
Sifat Fisikokimia Roti yang Dibuat Dengan Bahan Dasar Tepung Terigu yang Ditambah Berbagai Jenis Gula Melati Citra Anggraeni; Nurwantoro Nurwantoro; Setya Budi Muhammad Abduh
Jurnal Aplikasi Teknologi Pangan Vol 6, No 1 (2017): Februari 2017
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1766.946 KB) | DOI: 10.17728/jatp.214

Abstract

Penelitian bertujuan untuk mendapatkan roti yang mempunyai sifat fisik yang lebih baik (warna lebih coklat, tekstur lembut dan empuk, kandungan air optimum, dan ɑw relatif rendah). Bahan yang digunakan dalam pembuatan roti manis yaitu tepung terigu protein tinggi 250 g; ragi 5,5 g; air es 50 ml; susu UHT 65 ml; susu bubuk 12,5 g; bread improver 1,5 g; kuning telur 2 buah; mentega 50 g; garam setengah sendok teh; sukrosa 50 g; fruktosa 50 g; madu 50 g; dan glukosa 50 g. Roti dibuat dengan empat jenis gula sebagai perlakuan yaitu sukrosa (T0), glukosa (T1), fruktosa (T2) dan madu (T3). Alat yang digunakan untuk uji warna (kecerahan) adalah colorimeter, alat uji tekstur (daya iris) dengan universal texture analyzer, alat uji kadar air dengan metode gravimetri, dan alat uji ɑw dengan ɑw-meter dan didapatkan hasil yaitu 18,275%; 0,8016; 0,9581 N/mm2; 70,6 (sukrosa); 18,652%; 0,7962; 0,9577 N/mm2; 55,5 (glukosa); 23,084%; 0,8358; 1,047 N/mm2; 58,4 (fruktosa); 22,941%; 0,8736; 0,7035 N/mm2; 67,1 (madu). Fruktosa dan madu menghasilkan kadar air yang tinggi. Sukrosa dan glukosa menghasilkan aktivitas air yang rendah. Madu menghasilkan tekstur paling empuk. Fruktosa dan glukosa menghasilkan warna paling gelap.The study aims to obtain bread with better physical properties (brown in color, soft and tender in texture, optimum moisture and relatively low water activity). High protein flour 250 g; yeast 5.5 g; 50 ml of ice water; 65 ml of UHT milk; 12.5 g of milk powder; bread improver 1.5 g; 2 egg yolks; butter 50 g; half teaspoon salt; 50 g sucrose; 50 g fructose; honey 50 g; and 50 g of glucose were used to prepare the bread samples. Four different sugars were used as the treatments i.e. sucrose (T0), glucose (T1), fructose (T2), and honey (T3). The bread were determined for their moisture by mean gravimetry, water activity by mean ɑwmeter, texture (slicing ability) by mean Universal Texture Analyzer, brightness by mean colorimeter resulted in 18,275%; 0,8016; 0,9581 N/mm2; 70,6 (sucrose); 18,652%; 0,7962; 0,9577 N/mm2; 55,5 (glucose); 23,084%; 0,8358; 1,047 N/mm2; 58,4 (fructose); 22,941%; 0,8736; 0,7035 N/mm2; 67,1 (honey). Fructose and honey resulted in high moisture content. Sucrose and glucose resulted in lowest water activity. Honey resulted in tenderest texture. Fructose and glucose resulted in darkest color.
Nilai pH, Keasaman, Citarasa, dan Kesukaan Susu Fermentasi dengan Penambahan Ekstrak Buah Nanas Umi Insyiroh; Masykuri Masykuri; Setya Budi Muhammad Abduh
Jurnal Aplikasi Teknologi Pangan Vol 3, No 3 (2014): Agustus 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (107.77 KB)

Abstract

Tujuan penelitian ini adalah untuk mempelajari nilai pH, keasaman, cita rasa, dan kesukaan susu fermentasi (yoghurt drink). Yoghurt drink dibuat dari susu skim melalui tahapan pasteurisasi suhu 80oC selama 15 menit, inokulasi bakteri campuan (L. bulgaricus,L. acidophilus, dan S. thermophillus) sebanyak 3% v/v dan inkubasi pada suhu 37°C yang dihentikan ketika keasaman susu mencapai 0,8-0,9%. Perlakuan penambahan ekstrak buah nanas (0%,1%,3% dan 5%) dilakukan pada jam ke-3 inkubasi. Percobaan dirancang secara acak lengkap dengan 5 ulangan. Nilai pH yoghurt drink diukur dengan pH meter, kesaman diukur dengan metode titrasi adapun citarasa asam, citarasa buah dan kesukaan diuji secara organoleptik dengan 25 panelis. Data pH dan keasaman dianalisa keragamannya dengan derajat kepercayaan 95%. Adapun data uji citarasa dan kesukaan dianalisa dengan metode Kruskal-Wallis. Hasil menunjukkan bahwa penambahan ekstrak buah nanas hingga 5% (v/v) dalam pembuatan yoghurt drink dapat menghasilkan yogurt drink dengan karakteristik pH dan keasaman yang sesuai standar yoghurt drink, citarasa agak asam dan citarasa buah nanas yang muncul di produk secara signifikan namun belum dapat meningkatkan kesukaan konsumen.
Pengaruh Konsentrasi Bahan Pengikat terhadap Nilai Rendemen, Kadar Air, Aktivitas Air dan Warna pada Nori Artifisial Daun Cincau Savitri Diyas Prabaningrum; Valentinus Priyo Bintoro; Setya Budi Muhammad Abduh
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.14367

Abstract

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi karagenan sebagai bahan pengikat terhadap nilai rendemen, kadar air, aktivitas air dan warna pada nori artifisial daun cincau. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa konsentrasi karagenan yaitu 0; 5; 10, dan 15% yang masing-masing diulang sebanyak 5 kali. Parameter yang diamati dalam penelitian ini adalah rendemen, kadar air, aktivitas air, warna L*a*b*, Browning Indeks (BI) dan total perbedaan warna (∆E). Hasil yang diperoleh dari penelitian ini adalah rendemen menunjukkan nilai sebesar 14,97 – 26,81%; kadar air sebesar 14,99 – 22,62%; nilai aw sebesar 0,538 – 0,560; warna nilai L* sebesar 26,48 – 27,22; warna nilai a* sebesar -0,47 sampai -0,41; warna nilai b* sebesar 8,54 – 10,37; BI sebesar 41,30 – 49,89 dan ∆E sebesar 3,73 –  4,80. Rendemen dan kadar air konsisten meningkat bersamaan dengan peningkatan penggunaan karagenan hingga 10%. Warna nilai b* dan BI nori dengan karagenan lebih rendah dibandingkan yang tanpa karagenan. Dengan demikian dapat disimpulkan bahwa penggunaan karagenan sebanyak 10% telah cukup untuk meningkatkan rendemen serta menurunkan warna kecoklatan dan kehijauan dari nori berbahan daun cincau.The Effect of Binder Concentration on Yield, Moisture Content, Water Activity and Color of Artificial Nori from Grass Jelly LeavesAbstractThe aim of this research was to study the effect of carrageenan concentration on the yield, moisture content, water activity and color of nori from grass jelly leaves. This study used a Completely Randomized Design (CRD) with carrageenan concentrations at 0; 5; 10, and 15% as the treatment. Each treatment was replicated 5 times. Yield, water content, water activity, L*a*b* color, browning index (BI) and total color difference (∆E) were observed on the nori. The results showed that the ranges of yield were 14.97 – 26.81%; water content was 14.99 – 22.62%; aw was 0.538 – 0.560; L* was 26.48 – 27.22; a* was -0.47 to -0.41; b* was 8.54 – 10.37; BI was 41.30 – 49.89 and ∆E was 3.73 – 4.80. Increase in concentration of carrageenan up to 10% affected the consistent increase in yield and moisture. The b* and BI values of nori with carrageenan were lower than those without carrageenan. It can be concluded that 10% of carrageenan was sufficient to increase the yield of and to reduce the brown and green color of nori made from grass jelly leaves.
Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt Elva Hariana Puspa; Setya Budi Muhammad Abduh; Sri Mulyani
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.1.8

Abstract

Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p>0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).
Penentuan Indikator Umur Simpan Minuman Botanikal Berbahan Dasar Jahe Merah dan Bawang Putih Fatmawati, Nabila Lathifah; Abduh, Setya Budi Muhammad; Al-Baarri, Ahmad Ni'matullah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.2.73

Abstract

Botanical beverages are made from plant extracts that can be packaged to extend their shelf-life. The shelf-life of foods and beverages can be estimated by mathematical modelling, usually by employing linear equation model. To accurately estimate the shelf-life, it is necessary to determine the indicators. This study aimed to determine the shelf-life indicators of a botanical beverage made from red ginger and garlic which were prepared under boiling condition and packaged in glass bottles at hot condition. The product was stored at 27, 33, and 40°C and their quality attributes comprising sensory, visual consistency, viscosity, pH, and total microbe were observed weekly. The data obtained were mathematically modeled using linear equations to determine the order of the reaction (n) and the rate constant (k) of the change in quality attributes. The coefficient of determination (R2) for the equation of change in quality attributes at 27, 33, and 40°C were 0.19, 0.21, 0.62; 0.10, 0.01, 0.01; 0.02, 0.19, 0.89 respectively for viscosity, pH, and total microbe. The total microbe is the most appropriate quality indicator for estimating shelf-life of this botanical beverage.
DIVERSIFIKASI HIWAN TAHU BERBASIS HASIL SAMPING TAHU BAKSO BU PUDJI UNGARAN Pramono, Yoyok Budi; Mulyani, Sri; Abduh, Setya Budi Muhammad; Kamil, Rafli Zulfa; Legowo, Anang Mohamad; Astuti, Ayu Tri; Putri, Deshinta Ramadhani Bastian; Puspita, Diyan Ayu; Lestari, Tiara Yunistha
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 3, No 2 (2022)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v3i2.10981

Abstract

Ungaran merupakan salah satu kota yang berada di pulau Jawa yang memiliki berbagai jenis makanan salah satunya yaitu tahu bakso. Tahu bakso yang sudah dikenal oleh masyarakat yaitu Tahu Baxo Ibu Pudji. UMKM memproduksi tahu dalam jumlah banyak setiap harinya dan selama proses sortir ditemukan tahu yang tidak memenuhi standar perusahaan yang kurang dimanfaatkan secara optimal banyak di UMKM sering ditemukan tahu yang tidak memenuhi standar perusahaan. Tujuan dari kegiatan pengabdian di UMKM Tahu Baxo Ibu Pudji di Ungaran yaitu untuk memanfaatkan hasil samping (by product) tahu bakso menjadi produk diversifikasi yang bernilai jual tinggi sehingga dapat meningkatkan pendapatan bagi UMKM. Metode yang digunakan dalam pengabdian ini yaitu survei pasar, perencanaan kegiatan, pelaksanaan kegiatan, evaluasi, dan pelaporan hasil. Hasil samping (by product) tahu bakso dapat dimanfaatkan menjadi bahan baku pembuatan produk diversifikasi seperti hiwan tahu untuk meningkatkan nilai ekonomi. Pembuatan hiwan tahu dinilai memiliki inovasi, kreatif, dan aman dikonsumsi oleh seluruh masyarakat. Kegiatan ini dapat menghasilkan produk yang diterima baik oleh panelis dan memiliki hasil yang baik dari segi rasa, tekstur, aroma, dan bentuk.
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 : 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.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 : 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 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