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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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Pengaruh Jenis Pengental terhadap Sifat Fisikokimia dan Hedonik Sirup Kulit Buah Kopi Arabika Annisa Peby Amalya; Anang Moh. Legowo; Afina Rahmani
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.8-24

Syrup is a concentrated sugar solution using High Fructose Syrup (HFS) type sugar or other invert sugar either with or without the addition of other permitted food additives. Making syrup has developed quite rapidly, one of which is by adding coffee berry skin. However, the heating process can reduce the antioxidant activity found in the skin of the coffee berry. The addition of binders can maintain the stability of the syrup, and can improve the thickness of the syrup to increase consumer preference for the texture of the resulting syrup. The purpose of this study was to determine the effect of different thickener treatments on antioxidant activity, pH, total dissolved solids (TDS), viscosity, and hedonic in arabica coffee skin syrup. The experimental design used in this study was a completely randomized design (CRD) with 4 treatments and 5 replications. The research began with the manufacture of coffee fruit skin extract, then continued with the manufacture of syrup with various treatments. The treatments given were various types of thickeners with P1 (control), P2 (0.3% guar gum), P3 (0.3% xanthan gum), and P4 (0.3% arabic gum). The results of this study indicated that coffee berry skin syrup with the addition of guar gum and xanthan gum thickeners had a significant effect (P<0.05) on antioxidant activity, total dissolved solids, viscosity, and hedonic color, texture, and overall, but had no effect significantly (P>0.05) on the pH and hedonic parameters of taste and aroma. Coffee fruit peel syrup with the addition of guar guar gum thickener has the best properties, namely moderate antioxidant activity (50.10%), sufficient viscosity (1.04 dPa.s), and also has a good taste, color, texture and overall. most liked.

Stabilitas Vitamin D3 pada Dadih (Susu Kerbau Fermentasi) Sari Bema Ramdika; Diana Nur Afifah; Anang Mohamad Legowo; Muflihatul Muniroh; Yora Nindita; Endang Mahati
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.914

Vitamin D deficiency and inadequacy is a worldwide problem that can cause serious health problems. Vitamin D reduce the risk of osteoporosis, cancer, diabetes mellitus, and cardiovascular disease. Vitamin D is obtained from four sources such as sun exposure, food, supplements and fortification food. The research was conducted in October 2019. The purpose of this study was to see the stability of vitamin D3 in dadih during storage. The High Performance Liquid Chromatogaphy (HPLC) method was used to calculate vitamin D3 levels in fortified dadih. Quantification of vitamin D3 was done on day 0, day 3, day 9, day 16, day 23 and day 30. Statistical analysis showed that there was no significant difference in the level of vitamin D3 in dadih for 30 days of storage although there was a decrease in the level of vitamin D3 in dadih on the fourth week but it was not significantly (p> 0.05). In conclusion, Vitamin D3 in the dadih was stable for 30 days of storage although there was a decrease in vitamin D3 levels on the 16th and 30th days of storage due to the undetectable vitamin D3 in some samples. The addition of vitamin D3 to dadih is suggested using encapsulation techniques to increase solubility, longer shelf life, prevention of chemical degradation, better dispersibility, higher bioavailability and effectiveness.

The effect of Dadih for the prevention of iron deficiency anemia in adolescent girls 12-15 years old Rena Budiyatri; Gemala Anjani; Anang Mohamad Legowo; Ahmad Syauqy; Edward Kurnia Setiawan Limijadi
AcTion: Aceh Nutrition Journal Vol 9, No 1 (2024): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i1.1527

Adolescent girls are at risk of developing iron deficiency anemia. Dadih has high nutritional value and iron and probiotics. This study aimed to analyze the effect of administering Dadih to prevent iron deficiency anemia in adolescent girls aged 12-15. This study used a randomized controlled trial pre-posttest group design, which consisted of an intervention and control group totalling 40 participants taken randomly at the Sumatera Thawalib Parabek Bukittinggi Islamic Boarding School from February to June 2023. In both groups, serum ferritin and hemoglobin levels were measured before and after treatment for 14 days. The intervention group was administered 100 g of Dadih 1x a day, and the control group was administered a placebo. Data analysis was performed using the Wilcoxon statistical and Paired T-test at a 95%CI. Results: There was a significant difference in the hemoglobin levels before and after treatment (p=0,003). There was no significant difference in serum ferritin levels before and after treatment (p=0,191). In conclusion, the administration of 100 g of dadih did not increase serum ferritin and hemoglobin levels, and the independent administration of 100 g of Dadih to prevent iron deficiency anemia still needs to be considered.

The Development of Yogurt Powder is High in Minerals, Rich in Antioxidants from Tempeh as a Synbiotic Drink Nur Amala; Anang M Legowo; Achmad Zulfa Juniarto; Etika Ratna Noer; Ahmad Ni’matullah Al-Baarri
Jurnal Aisyah : Jurnal Ilmu Kesehatan Vol 7, No 3: September 2022
Publisher : Universitas Aisyah Pringsewu

The habit of consuming ultra-processed foods with high calories and low in nutrients increases the prevalence of obesity and mineral deficiencies, such as calcium (Ca), magnesium (Mg), and iron (Fe). The purpose of this study was to determine the content of Ca, Mg, and Fe and antioxidant activity in synbiotic tempeh yogurt powder. This study consisted of three treatments, with the addition of tempeh as much as 0% (YT 0%), 50% (YT 50%), and 95% (YT 95%). The mineral content was analyzed by the permanganometric titration method, while antioxidant activity used the 2,2-diphenyl-1-picrylhidrazyl (DPPH) method. The addition of tempeh in the manufacture of yogurt powder to the content of Ca, Mg, and Fe was significantly different in all treatment groups with a value of (p less than 0.05). The best treatment group with the highest mineral content in YT (0%) and YT (95%) with values of 895.53 + 0.04 and 858.83 + 0.01 mg (Ca), 78.83 + 0.01 and 72.20 + 0.00 mg (Mg) as well as 25.87 + 0.28 and 25.85 + 0.28 mg (Fe) were significantly different from YT (50%). However, the highest antioxidant content in the YT treatment (50%) was 78.12+0.10%. The addition of tempeh in the manufacture of yogurt powder is very significantly different from the value (p less than 0.001) of antioxidant content. The development of yogurt powder high in minerals and rich in antioxidants from tempeh as a synbiotic drink can be an alternative in the management of obesity. Abstrak: Kebiasaan mengkonsumsi makanan ultra-olahan berkalori tinggi dan rendah zat gizi, meningkatkan prevalensi obesitas dan defisiensi mineral, seperti : kalsium (Ca), magnesium (Mg) dan zat besi (Fe) . Tujuan penelitian ini, untuk mengetahui kandungan Ca, Mg, dan Fe dan aktivitas antioksidan dalam bubuk yogurt tempe sinbiotik. Penelitian ini terdiri dari tiga perlakuan, dengan penambahan tempe sebanyak 0% (YT 0%), 50% (YT 50%) dan 95% (YT 95%). Kandungan mineral dianalisis dengan metode titrasi permanganometri, sedangkan aktivitas antioksidan menggunakan metode 2,2-diphenyl-1-picrylhidrazyl (DPPH). Penambahan tempe dalam pembuatan bubuk yogurt terhadap kandungan Ca, Mg, dan Fe secara signifikan beda nyata pada semua kelompok perlakuan dengan nilai (p kurang dari 0,05). Kelompok perlakuan terbaik dengan kandungan mineral tertinggi pada YT (0%) dan YT (95%) dengan nilai 895.53 + 0.04 dan 858.83 + 0.01 mg (Ca), 78.83 + 0.01 dan 72.20 + 0.00 mg (Mg) serta 25.87 + 0.28 dan 25.85 + 0.28 mg(Fe) secara signifikan beda nyata dengan YT (50%). Namun, kandungan antioksidan tertinggi pada perlakuan YT (50%) sebesar 78.12+0.10%. Penambahan tempe dalam pembuatan bubuk yogurt sangat signifikan beda nyata dengan nilai (p kurang dari 0,001) terhadap kandungan antioksidan. Pengembangan bubuk yogurt tinggi mineral dan kaya antioksidan dari tempe sebagai minuman sinbiotik dapat menjadi alternatif dalam manajemen obesitas.

Antioxidant Activity Test of "Aia Tempayang" With DPPH Metode (2,2-Diphenyl-1 Picrylhydrazyl) Dera Elva Junita; Gemala Anjani; Muflihatul Muniroh; Nurmasari Widyastuti; Anang M Legowo; Ahmad Syauqy
Jurnal Aisyah : Jurnal Ilmu Kesehatan Vol 7, No 3: September 2022
Publisher : Universitas Aisyah Pringsewu

Aia Tempayang is a traditional West Sumatera drink made from sappan wood (caesalpania sappan), pangdahai/scaphium macropadum, and basil seeds (Ocimum basilicum). Aia tempayang is simple to find and can be found in stalls that sell it in packs. The local society consumes aia tempayang because it is thought to reduce fever and treat canker sores. Sappan wood, pangdahai, and basil have antioxidant, anti-inflammatory, anticancer, and antibacterial properties. Because there has been no research on the health benefits of aia tempayang drink, the goal of this study was to determine the antioxidant activity of aia tempayang drink as well as the antioxidant activity of each ingredient. The DPPH method was used in this study to assess antioxidant activity (2,2-diphenyl-1 Picrylhydrazil). aia tempayang drink by steeping dry sappan wood, pangdahai, and basil seeds in warm water for 20 minutes at 70 Degrees Celsius, then filtering it. As a comparison, aia tempayang wrought material dissolved in ethanol was used. Comparison of components aia tempayang drink S: 56%, KS:9%, BS:35% made in 3 graded doses where dose 1 (S 4 g: KS 0.67 g: BS 2.5 g); dose 2 (S 8 g): KS 1.34 g: BS 5 g); and dose 3 (S 8 g): KS 1.34 g: BS 5 g) (S 16 g: KS 2.68 g : BS 10 g). The results of testing the antioxidant activity of aia tempayang drink showed an IC50 value of 4,417 g/l, while aia tempayang material in ethanol obtained an IC50 value of 2,018 g/ll. This shows that at a concentration of 4,417 g/l it can reduce free radicals by 50% where this result is the same as being located between dose 3 and dose 4. Testing the antioxidant activity of each ingredient according to the dose brewed with warm water obtained IC50 values as follows: 0,852 g/l, pangdahai 0,480 g/l and basil seeds 2,197 g/l. This shows that pangdahai has a high activity compared to sappan wood and basil seed.Abstrak: Aia Tempayang merupakan minuman tradisional khas Sumatera Barat yang berasal dari kombinasi kayu secang (caesalpania sappan) , kembang semangkuk (pangdahai/scaphium macropadum) dan biji selasih (ocimum basilicum). Aia tempayang secara komersial dijual dalam 1 kemasan. Bagi masyarakat sekitar, aia tempayang dikonsumsi karena dipercaya dapat menurunkan panas dan mengobati sariawan. Tujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan minuman aia tempayang serta aktivitas antioksidan rmasing–masing bahan Metode pengujian aktivitas antioksidan yang digunakan dalam penelitian ini adalah metode DPPH (2,2-difenil-1-pikrilhidrazil). Persiapan minuman aia tempayang dilakukan dengan cara bahan kayu secang kering, kembang semangkuk, dan biji selasih diseduh dengan air hangat suhu 70 Derajat Celsius selama 20 menit, lalu disaring. Bahan kering aia tempayang yang dilarutkan dengan pelarut etanol digunakan sebagai pembanding. Perbandingan komponen simplisia aia tempayang yaitu S : 56% , KS :9% , BS : 35% dibuat dalam 3 dosis bertingkat dimana dosis 1 (S 4 g: KS 0,67 g : BS 2,5 g) ; dosis 2 (S 8 g: KS 1,34 g : BS 5 g) dan dosis 3 (S 16 g: KS 2,68 g :BS 10 g). Hasil pengujian aktivitas antioksidan minuman aia tempayang menunjukkan niai IC50 4,417 g/l , sedangkan bahan aia tempayang yang dilarutkan etanol diperoleh nilai IC50 sebesar 2,018 g/l. Hal ini menunjukkan pada konsentrasi 4,417 g/l dapat meredam radikal bebas sebanyak 50% dimana hasil ini sama dengan terletak diantara dosis 3 dan dosis 4.Pengujian aktivitas antioksidan masing–masing bahan sesuai dosis yang diseduh dengan air hangat diperoleh nilai IC50 sebagai berikut kayu secang 0,852 g/l, kembang semangkuk 0,480 g/l, dan biji selasih 2,197 g/l. Hal ini menunjukkan kembang semangkuk memiliki aktivitas yang tinggi dibandingkan kayu secang dan biji selasih.

Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan Rusmiadi, Zulfa Tiara Salsabila; Al-Baarri, Ahmad Ni'matullah; Legowo, Anang Mohamad
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): 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.2022.9.2.111

Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2% and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p<0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p>0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p<0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p>0.05).

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

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.

Uji Penghambatan Reaksi Pencoklatan pada Buah Apel Potong oleh Asam Hypoiodous (HIO) Berdasarkan Deteksi Perubahan Warna Yusuf, Maulana; Legowo, Anang M.; Al-Baarri, Ahmad N.
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.20712

Abstrak Reaksi pencoklatan enzimatis pada buah merupakan reaksi yang terjadi karena adanya oksidasi fenol dan melibatkan enzim polifenol oksidase (PPO). Pencegahan reaksi pencoklatan dapat dilakukan dengan menghambat aktivitas PPO, salah satu alternatifnya adalah dengan menggunakan asam hipoiodous (HIO). Tujuan penelitian ini adalah untuk mengetahui kemampuan HIO dalam menghambat reaksi pencoklatan berdasarkan pada perubahan warna pada buah apel. Perubahan warna dianalisis dengan mengamati perubahan warna berdasarkan nilai L*. Hasil penelitian yang diperoleh adalah penurunan nilai L* HIO 0,068 dan 0,090 lebih rendah dibanding HIO 0. Kesimpulannya yaitu HIO terbukti menghambat proses pencoklatan enzimatis pada buah apelAbstract Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use hypoodous acid (HIO). The purpose of this study was to determine the ability of HIO to inhibit the browning reaction and to know the mechanism inhibition type based on the color change in apples. The color change was analyzed by observing the color change based on the L * value. The result of this research is HIO proven to inhibit enzymatic browning process on apple fruit by yielding three Michaelis-Menten curves and has Vmax, Vmax ', Vmax ", Km, Km', Km 'and Ki values respectively of 6,05 ; 5.60; 5.25; 3.05; 2.80; 2.61; and 0.659. In conclusion, HIO can inhibit the process of browning apple with non-competitive inhibition type.

Potensi Susu Fermentasi dalam Mempengaruhi Parameter Furkaniaty, Annisa; Anjani, Gemala; Limijadi, Edward Kurnia Setiawan; Legowo, Anang Mohamad; Syauqy, Ahmad
Journal of Telenursing (JOTING) Vol 6 No 1 (2024): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joting.v6i1.8372

This study aims to explain the effect of milk on hematological parameters. The method used is a literature review made through a systematic approach, using the PICO method, by searching for articles in the Pubmed, Scopus, and EBSCOhost databases. The research results showed that 425 articles were found, and seven articles met the inclusion criteria; these articles were fermented milk containing lactic acid bacteria, which are probiotics. Fermented milk products such as yogurt, Yakult, kefir, active, fermented goat's milk, and dahi influence hematological parameters. Namely, they can increase hemoglobin, ferritin, and erythrocyte count and reduce MCV. Milk fermentation affects hematological parameters, namely increasing hemoglobin, ferritin, and erythrocyte count and reducing MCV. Keywords: Anemia, Probiotics, Fe Absorption, Fermented Milk, Iron Status

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

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.

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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