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All Journal Jurnal Pengembangan Rekayasa dan Teknologi Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Applied Food Technology Community Empowerment JPM: JURNAL PENGABDIAN MASYARAKAT Tematik
maria sudjatinah
Universitas Semarang
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Journal : journal of applied food technology

 1 
A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants Sudjatinah - Sudjatinah; Cornelius Hari Wibowo; Aldila Sagitaning Putri
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.426 KB) | DOI: 10.17728/jaft.6098

Abstract

The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) with a unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the disticntion between ratio of sweet potato mash and water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%:20%); P5: 90%: 10%. The observed variables were the content of water, overrun, anthocyanin and antioxidant activity. The results showed that the treatment had a significant effect (P <0.05) on the average water content, overrun and anthocyanin activity. The treatment did not have a significant effect (P> 0.05) on the average antioxidant activity. In conclusion : the ratio of purple sweet potato mash had a significant effect (P <0.05) on water content, overrun and anthocyanin, but it did not influence significantly (P> 0.05) on the antioxidant activity. Furthermore, the best ratio of water and purple sweet potato mash is 2:8 to produce a standard water content and overrun, anthocyanin levels and high antioxidant activity.
The Effect of Various Vegetable Oils on The Physical - Chemical Properties and Total Plate Count in Making Mayonnaise Sudjatinah Sudjatinah
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.10887

Abstract

Mayonnaise is an oil emulsion product in water (o/w). The main component of mayonnaise is fat, or oil derived from vegetable oil. Fat or oil is very influential on the physical, chemical, and characteristics of mayonnaise because of the fatty acid content. The purpose of this study was to determine the effect of differences in the use of vegetable oil in making mayonnaise on physical, chemical, TPC, and antioxidant properties. This research was conducted experimentally, using a randomized block design consisting of 4 treatments, which were palm oil (P1), coconut oil (P2), corn oil (P3), and sunflower oil (P4) with 6 replications, while the observed variables were viscosity, water content, fat content, protein content, antioxidant content, and TPC. The results showed that various types of vegetable oil had a significant effect (p <0.05) on physical properties: viscosity: P1 571.68 cP; P2 676.17 cP; P3 486.14; P4 552.81 cP. Water content P1 16.90%; P2 16.86%, P3 2067%, P4 17.47%, P1 Fat Content 88.96%, P2 75.22%, P3 72.74%, P4 63.97%, P1 Protein Content 1.89%, P2 1.98%, P3 1.83%, P4 1.61%. Antioxidant Content: P1 35.67 ppm P2 28.00 ppm P3 25.00 ppm P4 20.33 ppm, TPC: P1 24.76 CFU/g P2 22.84 CFU/g P3 21.63 CFU/g P4 21.04 CFU/g. The conclusion of this study shows that various types of vegetables have a significant effect (p <0.05) on physical properties (viscosity), chemistry, and TPC of mayonnaise. Coconut oil / VCO (P2) produces mayonnaise with the best moisture content, viscosity, and protein content. Sunflower seed oil (P4) produces mayonnaise with the lowest fat content and TPC, while corn oil (P3) and sunflower seed oil, (P4) produce mayonnaise with almost the same TPC levels. Palm Oil (P1) Produces mayonnaise with the highest Antioxidants.
The Impact of Various Concentration of Maizena Flour on the Physicochemistry and Organoleptic Properties of Petis Sri Haryati; Sudjatinah Sudjatinah; Soraya Kusuma Putri; Paramita Apriliani
Journal of Applied Food Technology Vol 8, No 1 (2021)
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.10103

Abstract

Shrimp is a fishery product that has a specific aroma and has a high nutritional value. Petis derived from the body fluids of fish or shrimp through a prolonged boiling process so that it becomes denser like pasta. This study aims to determine the influence of cornstarch concentration as a binder and filler material for physical, chemical and organoleptic characteristics of shrimp petis. A Completely Randomised Design was used, with 1 factor, namely the concentration of maizena flour with 5 treatments, namely P0 (100 g shrimp broth and 0 g maizena flour); P1 (100 g shrimp broth and 2 g maizena flour); P2 (100 g shrimp broth and 4 g maizena flour); P3 (100 g of shrimp broth and 6 g of maizena flour); P4 (100 g shrimp broth and 8 g maizena flour) and 4 replications. The results showed that the treatment had an effect (p <0.05) on all observation variables i.e., chemical properties (water content, ash content, protein content), physical properties (viscosity), and organoleptic properties (taste, color, aroma, and texture). The P3 treatment was chosen as the best treatment because it approached the quality requirements of shrimp paste according to SNI (Indonesian National Standard) with characteristics of water content 48.29%, ash content 1.10%, protein content 20.95%, viscosity 91.01 Cp, and taste organoleptic 4.50 (rather savory), color 4.10 (dark), aroma 1.85 (rather fishy), and texture 4.05 (thick).
Co-Authors Adi Sampurno Aldila Sagitaning Putri Antonia Nani Cahyanti Cornelius Hari Wibowo Devy Angga Gunantar Erwin Nofiyanto Istiqomah Istiqomah Iswoyo Iswoyo Muhaeminan Muhaeminan Nadia Anggi Marantika Paramita Apriliani Siti Karomah Soraya Kusuma Putri Sri Budi Sri Budi Wahjuningsih Sri Haryati Sri Haryati Sri Haryati Sri Haryati Sri Haryati