Article Per Year (5 Year)
p-Index From 2021 - 2026
1.704
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Advance Sustainable Science, Engineering and Technology (ASSET)
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 Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Veterinary Other

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 24 Documents
Search

 1   2   3 
Kadar Air dan Susut Bobot Dried Lemon Slice dengan Pretreatment Asam Sitrat Pada Variasi Lama Pengeringan Food Dehydrator Manika Cahya Lestari; Setya Budi Muhammad Abduh; Swastika Dewi
Jurnal Teknologi Pangan Vol 10, No 1 (2026)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2026.57392

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh variasi durasi pengeringan pada suhu konstan 60°C dengan food dehydrator  terhadap kadar air dan susut bobot dried lemon slice dengan pretreatment larutan asam sitrat 1%. Materi yang digunakan adalah lemon impor serta larutan asam sitrat 1%. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan durasi pengeringan (8, 9, 10, dan 11 jam) dan 5 ulangan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dengan taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perbedaan durasi pengeringan dengan interval 1 jam memberi pengaruh nyata (p<0,05) terhadap kadar air dan susut bobot dried lemon slice. Semakin lama waktu pengeringan menyebabkan semakin rendah kadar air, diikuti dengan semakin tinggi susut bobot. 
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 Nabila Lathifah Fatmawati; Setya Budi Muhammad Abduh; Ahmad Ni&#039;matullah Al-Baarri
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.
Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir Jeki Mediantari Wahyu Wibawanti; Zulfanita; Dita Yuzianah; Harisun Binti Ya’acob; Anang Mohamad Legowo; Setya Budi Muhammad Abduh; Sri Mulyani
Advance Sustainable Science Engineering and Technology Vol. 8 No. 2 (2026): February-April
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i2.2756

Abstract

Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentrations of mangrove glucomannan (0, 2, 4, 6, and 8% (v/v)) was applied, with four replications. The results showed that increasing glucomannan had a significant effect (P < 0.05) on total bacteria, pH, and titratable acidity. Mangrove-derived glucomannan significantly enhanced total bacterial counts in goat milk kefir (p < 0.05), increasing from 6.09 Log CFU/mL in the control to 7.45-7.80 Log CFU/mL at 2-8% concentrations. The treatments decreased pH from 3.66 (0%) to 3.35 (8%) (P < 0.05), while titratable acidity increased from 0.70% (0%) to 0.83-0.85% in the treatment groups (P < 0.05), confirming enhanced fermentation activity. Syneresis decreased at 2% glucomannan (0.93%) but increased slightly at higher concentrations, reaching 1.03% at 8% (P > 0.05). These findings indicate that glucomannan modulates kefir fermentation, as reflected in lower pH and higher acidity values. 
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 Dita Yuzianah Dwimarlina, Anggun Dyah savitri Elva Hariana Puspa Felia Wahono Harisun Binti Ya’acob Kamil, Rafli Zulfa Lestari, Tiara Yunistha Lutfi Amalia Shaliha Manika Cahya Lestari Masykuri masykuri Melati Citra Anggraeni Muhammad As&#039;ad Wibisono Muhammad Fareza Nabila Lathifah Fatmawati Nur Azizah Nurwantoro . Puspita, Diyan Ayu Putri, Deshinta Ramadhani Bastian Ririn Hidayanti Risa Fazriyati Siregar Savitri Diyas Prabaningrum Siringoringo, Rohayana Sri Mulyani Sri Mulyani Swastika Dewi Umi Insyiroh V. Priyo Bintoro Valentinus Priyo Bintoro Wibawanti, Jeki Mediantari Wahyu Widiyatun, Umi Nur Wihardi Wihardi Yanuar Adi Purbo Waskito Yanuar Adi Waskito Yoga Pratama Yoyok Budi Pramono Zulfanita