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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Pro Food Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Sehat Mandiri Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan Holistik Jurnal Kesehatan Advance Sustainable Science, Engineering and Technology (ASSET)

Anang M Legowo

Departemen Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang

Author-ID : 2900722

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Perubahan Aktivitas Antioksidan dan Total Mikroba Salak Pondoh Selama Penyimpanan dengan Asam Hypoiodous (HIO) Wildan Alfira Gusrianto; Siti Fatimah-Muis; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Jurnal Aplikasi Teknologi Pangan Vol 7, No 3 (2018): Agustus 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian ini bertujuan untuk mengetahui efek asam hypoiodous (HIO) pada aktivitas antioksidan dan total mikrobia pada salak Pondoh selama penyimpanan pada suhu ruang. Metode eksperimen yang digunakan untuk penelitian ini adalah rancangan acak kelompok dua perlakuan dan tiga kali ulangan dengan total sampel sebanyak 45 salak Pondoh dengan minimum usia panen adalah sekitar 5 bulan dengan berat sebesar 65±7 g per salak. Penyemprotan HIO dilakukan satu kali perhari dan dengan volume sebanyak 0,5 ml. Setelah penyemprotan, dilakukan penyimpanan pada suhu ruang selama 12 hari. Pengukuran aktivitas antioksidan dan total mikroba dilakukan setiap dua hari sekali. Analisis data menggunakan Shapiro-Wilk, Independent t-test, dan Mann-Whitney. Hasil penelitian menunjukkan bahwa selama penyimpanan, telah terjadi peningkatan aktivitas antioksidan pada salak mulai dari 21,7±1,72% hingga kisaran 82,4% untuk tanpa dan dengan perlakuan HIO serta terdapat peran HIO yang sangat nyata dalam menurunkan total mikroba pada salak pondoh HIO. Kesimpulannya, HIO dapat digunakan untuk agen yang dapat meningkatkan antioksidan serta dapat digunakan untuk menekan perkembangan mikroba pada salak.Hypoiodous Acid Effect on Antioxidant Activity and Total Microbes in Salak Pondoh in Room Temperature of StorageAbstract This study was aimed at analyzing the influence of hypohiodous acid or HIO on antioxidant activity and total microbes in salak pondoh during storage at room temperature. This study used a group randomized design with two treatments and three replications. Each group consisted of 45 salak Pondoh which was harvested at 5 months age with size 65±7 g/salak. The spraying of 0.5 ml of HIO was done everyday for entire of salak surface, then salak was stored at 25ºC for 12 days. The measurement of antioxidant activity and total microbes was performed every two days. Data were analized using Shapiro-Wilk, Independent t-test, and Mann-Whitney. Result indicated that HIO was able to increase antioxidant activity from 21.7±1.72 to about 82% for control and HIO treated salak. HIO was also inhibit growth total microbes significantly. As conclusion, HIO might be used as an agent to increase antioxidant activity and inhibit total microbe in salak.

Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Rani Oktaviani Saraswati; Ahmad Ni'matullah Al-Baarri; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Yoga Pratama; Masykuri masykuri
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle.

Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Lusida Mulia Arganis; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Ahmad Ni'matullah Al-Baarri
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.

Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature Siska Agustina Dwi Haryanti; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be changed in snake fruit. The purpose of this study was to determine the change of total acid in snake fruit during storage at room temperature. The total acid was calculated by titration method using malic acid calculation. Based on the results of the study showed an increase in total acid when snake fruit was stored in room temperature. As conclusion, the total acid was able to be detected in snake fruit during room storage and its change could be determined.

Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties Arisa Puji Lestari; Siti Susanti; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The objective of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests. F0-F4 was roasted for 35 minutes at 20 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. F1 had the lowest(p<0.05) water(5.58%) and ash content(4.63%), while its extract content(29.68%) was the highest(p<0.05) out of all the other varying ratios of coffee: spices formula (F1-F4). There was no significant difference between F1 and F0(100% coffee). F4 had the lowest IC50(21.62μg/mL) among other formulas. Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The more the proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.

Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature Dika Intan Ayudiaswati; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto; Risfaheri Risfaheri
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Salak pondoh (Salacca edulis reinw) is one of horticulture product that easily to decay. Decaying aroma is one of indicators for qualities loss of salak pondoh. The purpose of this research is to detect the decay aroma of salak pondoh during the storage of 15 days. The preservation was categorized into three stages of preservation time: early, middle, and last day. All salak was preserved in room temperature at aseptic condition with detected humidity at 50-60%. According to the obtained data, it was detected that decay aroma was detected in 80% of salak in last stage of preservation. Amazingly, 5% of salak at this stage was not detected its decay aroma. As conclusion, decay of salak could be determined by the decay aroma and mostly it was appeared in the last stage of preservation.

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage Albertus Carolus Dito Wratsongko; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.

The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum Sri Mulyani; Umar Santoso; Yudi Pranoto; Francis M.C. Setyabudi; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow’s abomasum (CAPC) in concentration variation 0; 2.5; 5; and 7.5 U/mg. The temperature to hydrolysis included at 28 °C, 37°C and 40°C. The emulsion activity index (EAI), Emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS) were investigated. The interaction between CAPC concentration and hydrolysis temperature has a significant effect (P <0.05) on the emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS). The highest EAI was obtained in CAPC concentration of 5 U /mg, hydrolysis temperature of 40°C, which was 12.04 m2/g. The higher concentration of CAPC decreased the ESI. The hydrolysis temperature of 40°C produces higher FE than 28°C and 40°C. The highest FE is obtained at CAPC 5U/mg, 37°C hydrolysis temperature, which is 102.93%. The FS values range from 44.91-55.00%. This value is higher than commercial gelatin (bovine skin gelatin) which is 34.90%. The conclusion of this study is that buffalo skin gelatin with the best functional properties was obtained using CAPC 5 U/mg, the hydrolysis temperature of 40°C.

Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition Anugrah Tamam Basroni; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aimed to analyze the viability of lactic acid bacteria in carrageenan fortified yogurt powder. This research was done in Laboratory of Food Chemistry and Nutrition Faculty of Animal and Agriculture and Laboratory of Integrated Diponegoro University. Yogurt was made using pasteurized fresh milk and inoculated with Lactobacillus bulgaricus and Streptococcus thermophillus. The incubation was set to 6 hour and followed drying in vacuum oven. Carrageenan 0.5% (w/v) was mixed prior to the drying. The all treatment was repeated 4 times. The viability of lactic acid bacteria in powdered yogurt was analysed during 10 days. The results of this research showed that carrageenan addition provide no noticeable effect to the viability in powdered yogurt during the ten days storage. The conclusion of this research was carrageenan may be used in powdered yogurt without provide any affect in the viability of lactic acid bacteria.

The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose Widia Pangetika; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.

Co-Authors Achmad Zulfa Juniarto Achmad Zulfa Juniarto Adriyan Pramono Afina Rahmani Agus Setiadi Ahmad Ni’matullah Al-Baarri Ahmad Ni’matullah Al-Baarri Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ailsa Afra Mawarid Al-Baarri, Ahmad N. Al-Baarri, Ahmad Ni'matullah Albertus Carolus Dito Wratsongko Amalia Husna Septiani Amanda Liana Aristya Ananda, Azzahra Damia Angela Nitia Nefasa Anjani, Gemala Annisa Peby Amalya Antonius Hintono Anugrah Tamam Basroni Arganis, Lusida Mulia Arisa Puji Lestari Astuti, Ayu Tri Baginda Iskandar Moeda Tampoebolon Bagus Fitriansyah Bhakti Etza Setiani Cecilia S Kristin Chindy Iswara Sembiring Cicilia Nuryati Cleopatra Hendria Dea Kumala Ardianti Dera Elva Junita Dewi Indah Sari Diah Rahma Suryani Diana Nur Afifah, Diana Nur Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Edward Kurnia Setiawan Limijadi Edward Kurnia Setiawan Limijadi, Edward Kurnia Setiawan Endang Mahati Endang Sutriswati Rahayu Etika Ratna Noer Evan Kaka Demasta Fahmi Arifan Ferdina Vera Kesuma Marfiyanti Fitria Ningrum Furkaniaty, Annisa Galuh Hayu Kinasih Gemala Anjani Hadipernata, Mulyana Handaruwulan, Azzahra Salsabila Handoko, Nisfa Rama Kamila Heni Rizqiati Heni Rizqiati Himawan Wahyu Pamungkas Indah Pratiwi Mahardita Santoso Indira Susi Nur Anisa Jatu Megantari Jeki Wibawanti Kamil, Rafli Kamil, Rafli Zulfa Kardina Enny Dian Kumalasari Karimah, Asma Khasanah, Siti Khuswatun Kheptin Mentary Farizha Kusmiyati Tjahjono Kusrahayu Kusrahayu Laili Izzati Lestari, Arisa Puji Lestari, Tiara Yunistha Lusida Mulia Arganis M T Fawaid M. Sulchan Malihatun, Ira Masykuri masykuri Maulana Yusuf Maulana Yusuf Mauly Nabia Susanto Mega Silvia Pratiwi Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochammad Dicky Zulkharisma Muflihatul Muniroh Muflihatul Muniroh Muhammad Thoriqul Fawaid Mukson Mukson Mukti, Naura Poetry Nadima Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Nabila, Aulia Zalfa Nanik Hamidah Nashihatul Fuadah Natalia Putri Erva Simbolon Noor Wijayahadi Norhaslinda Arun Nur Amala Nurmasari Widyastuti Nurwantoro . Nurwantoro Nurwantoro Pangestika, Widia Purwoko, Agus Puspita, Diyan Ayu Putra Candra Nugraha Putra, Hega Bintang Pratama Putri, Deshinta Ramadhani Bastian Putri, Jessica Aryani Qatrunnada, Filzah Amanina Radia Juliasti Rahayu, Rizka Amalia Rahim Fajar Pangestu Rani Oktaviani Saraswati Rara Yurisha Trisnaningtyas Raya, Maxianus Kopong Rena Budiyatri restuning tri laksmi Rhema Nafiri Syalom Risfaheri Risfaheri Rita Miranda Rusmiadi, Zulfa Tiara Salsabila Sapto Pamungkas Sari Bema Ramdika Sari, Yuli Perwita Selma Noor Permadi Sembiring, Rinawati Seno, Khristophorus Heri Nugroho Hario Setya Budi Muhammad Abduh, Setya Budi Muhammad Setyabudi, Francis M.C. Sigit Setyoningsih Budirahayu Silviana Silviana Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti Siti Susanti, Siti Soepardie , Sri Mulyani Sri Mulyani Sri Mulyani Suharso Suharso Suharso Suharso Suharso Suharso Suliasih Suliasih Suranto Moch Sayuthi Sutaryo Sutaryo Swastika Dewi Tisqa Rizky Quna Tri Utami Umar Santoso Wardhani, Febrianinta Widia Pangestika Widia Pangestika Widia Pangetika Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wulan Sumekar, Wulan Yoga Pratama Yoga Pratama Yoga Pratama Yora Nindita Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudhistira Denta Elygio Yudi Pranoto Yuli Rohidayah Yulian Dwi Anggraeni Puspa Handoko Yulindha Yulindha Zulfanita

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