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All Journal Jurnal Penelitian Pascapanen Pertanian JURNAL INTEGRASI PROSES Jurnal Agroekoteknologi AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) Indonesian Food Science and TechnologyJournal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Abdi Wiralodra : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Pertanian Tirtayasa Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat Agrica Ekstensia Jurnal Pengabdian kepada Masyarakat Nusantara SINTA Journal (Science, Technology, and Agricultural) ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Jurnal Litbang Edusaintech Nutriology: Jurnal Pangan, Gizi, Kesehatan MOVE: Journal of Community Service and Engagement Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin Jurnal Ilmiah Mahasiswa Fakultas Pertanian (JIMFP) Journal of Tropical Food and Agroindustrial Technology Jurnal Teknologi Pengolahan Pertanian GABBAH : Jurnal Pertanian Dan Perternakan Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Vega Yoesepa Pamela
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying Eris, Fitria Riany; Pamela, Vega Yoesepa; Kusumasari, Septariawulan; Febriansah, Muhammad Rizal; Riyanto, Rifqi Ahmad
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30152

Abstract

Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, as well as variations of maltodextrin concentrations of 10, 15, and 20%. The study aimed to determine the DE value and maltodextrin concentration which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assessed by the highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptic. The study obtained that the DE value of maltodextrin affected the total LAB. Meanwhile, the concentration of maltodextrin affected the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not affect all the parameters of this study.
Physical and Chemical Characteristics of Modified Sweet Potato Flour (Ipomoea batatas (L.) Lam) Based on Fermentation Duration and Yeast Concentration Lisna Widyatikta, Athifa; Eris, Fitria Riany; Yoesepa Pamela, Vega; Ahmad Riyanto, Rifqi
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.42371

Abstract

The high consumption of wheat-based products in Indonesia has encouraged the development of local flour alternatives. This study aimed to modify honey sweet potato flour through fermentation using tapai yeast and to evaluate how fermentation duration and yeast concentration affect its physicochemical and functional characteristics. This study employed a Split-Plot Design with a Factorial Randomized Block Design as the control design. It consisted of two factors and two repetitions. The results showed that the modification significantly improved the quality of the flour: the whiteness degree increased from 73.80 to 83.72. At the same time, the moisture content decreased from 11.49% to 7.60%, aligning with the Indonesian National Standard (SNI 7622:2011). The fermentation also reduced ash content (from 2.10% to 0.58%) and pH (from 5.55 to 3.97) while enhancing amylose levels (up to 29.88%), indicating starch restructuring and improved flour purity. Morphological analysis revealed that starch granules changed from smooth and compact to porous and irregular, enhancing the water-holding capacity (276.83%) and reducing viscosity (135.00 cP). The best treatment, 36-hour fermentation with 5% tapai yeast, produced stable flour with desirable swelling power and functional properties, suggesting potential for bakery and noodle applications.
Co-Authors Abidin Mustofa Adiwinata, Doni Ahmad Azis Nurrahman Ahmad Riyanto, Rifqi Ainun Nafisah AINUN NAFISAH Ainun Nafisah, Ainun Aisha Ratna Rahmania Alfi Rahmawan Amalia, Azka Anggoro Suryo Pramudyo Anin Dita Amelia Putri Annisa Annisah Nurul Izzah Aqilah Putri Afsiana Arni Komala Sari Asshifa Hasanah Audrin Salsabilla Putri Ana Ayu Angelika Novianti Sitinjak Azahra, Elsa Fidhela Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Chairunisa Maharani Delis Raozatul Aulia Diana Rahmayanti Dina Riziani Diva Ayu Anisa Dzikribillah, Muhammad Dhabit Elisabeth Michaela Pareira Elisha Firli Nurjanah Evi Savitri Iriani Fahraini, Fariha Ihda Farah Putri Wenang Lusianingrum Fardani, Aulia Rahma Febriansah, Muhammad Rizal Felda Adzra Musyarofah Filki Ardiansyah Fitri Riany Eris Fitria Riany Eris Ghasany Taqiyya Salsabila Zulafa Iskandar Hana Dwiyanti, Norma Hariyanti, Rahma Haura Nada Muthmainnah Helvi Delianti Husniyyah, Erlinda Alya Husniyyah Ihsan Jabran Mumtaz Ila Maratush Shalihah Intan Puspanita Karina Aditia Ningrum Karmelia Nurrohmah Khalida Shabrina Azzahrah Kusuma, Azahra Wibi Kusumasari, Septariawulan Kusumassari, Septariawulan Latifahisan Rahadiana Putri Lisna Widyatikta, Athifa Lulu Zakiyah Hasna Marwah Astria Ningrum Meindrawan, Bayu Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Muhammad Zein Fauzan Nabila, Firyal Giani Najah, Zulfatun Najwa Rizkia Nanda Nur Saputri Nia Ariani Putri Nia Ariani Putri Nugraha Edhi Suyatma Nur Fitria, Aini Nurpitriani, Irna Puji Wulandari Puji Wulandari Puji Wulandari Kuncorowati Putri, Nadilla Putri, Nezly Nurlia Putri, Nia Ariani Qamarina Yasmin Rahma Hariyanti Rahma Hariyanti Rahmayanti, Diana Ratna Mega Sari Rera Haiefinah Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Riyanto, Rifqi Ahmad Rizal Syarief Riziani, Dina Rulla Agnia Naura Aisyah Salma Rahmania Zahroh Saskia Revinka Maharani Shahrin Fathia, Aisha Sintiasari, Marni Siti Erisna Wati Siti Farah Nabila Sri Mulyati Sri Mulyati Sutiawati Tampenawas, Russel Yehezkiel Tegar Attar Ardiansyah Tetin Sunari Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vita Shofiyah Rohmah Winda Nurtiana Winda Nurtiana Winda Nurtiana Yasmin Nurlaily Yudi LA Salampessy YUNIARTI, RAHMA Zalfa Marsa Rahmani Zenny Aulia Zahwa Zulfatun Najah Zulfatun Najah