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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Animal Agricultural Journal Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Jurnal Aplikasi Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Teknologi Hasil Pertanian Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Jurnal Teknologi Pangan Jurnal Profesi Insinyur Indonesia Jurnal Agripet
Yoyok Budi Pramono
Program Studi Teknologi Pangan, Fakultas Petenakan Dan Pertanian, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Transportation Veterinary Other

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Journal : Journal of Applied Food Technology

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (33.323 KB)

Abstract

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.DOI:https://doi.org/10.17728/jaft.60
Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs Abduh, Setya Budi Muhammad; Bintoro, V. Priyo; Nurwantoro, Nurwantoro; Yunianto, Vitus Dwi; Pramono, Yoyok Budi
Journal of Applied Food Technology Vol 10, No 1 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.18727

Abstract

Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (AA) and glucoamylase (GA) for starch hydrolysis tests and apply them to characterize steamed, baked, and fried wheat doughs. For optimization, hydrolysis was carried out at 37 °C with an enzyme-to-substrate ratio (E/S) of 100 mL/g for 120 min. Samples of wheat dough obtained from three major dough producers in Banyumanik, Semarang, Indonesia was then tested for starch hydrolysis, texture, chemical analyses, sensory, and hedonic test. The collected data were analysed using principal component analysis (PCA). Under the determined conditions, the optimal pH and AA/GA ratio were found to be 6.6 and 0.5. Regarding quality of processed doughs, the steamed dough exhibited a cohesive texture, a soft sensory profile with a pleasant aroma, sweet taste, and was most preferred by the panellists. The baked dough was hard in texture, high in ash content, and brown in colour. The fried dough poses high starch hydrolysis, chewy texture, adhesion, solid particles, protein content, and relatively high lipid. The sensory evaluation indicated that the fried dough poses an oily, rancid, foreign aroma, and bitter and salty taste. It can be concluded that at a temperature of 37 °C, an enzyme-to-substrate ratio of 100 mL/g, and a reaction time of 120 min, the optimal starch hydrolysis of processed wheat dough can be achieved at a pH of 6.6 and an AA/GA ratio of 0.5. Furthermore, steaming resulted in a unique property of dough compared to the baked and fried, while the latter two yielded products with similar properties.
Co-Authors Abduh, Setya Budi M Adinur Chrismanuel Aghnia Ulul Azmi Putri Ahmad Ni’matullah Al–Baarri Al-Baarri, Ahmad Ni'matullah Al-baarri, Ahmad Ni-matullah Albaari, Ahmad N Anang M Legowo Anggun Novita Sari Antonius Hintono Antonius Hintono Argandhina Purbasari Arganis, Lusida Mulia Arini, Annisa Shafa Putri Arissaputra, Hermawan Astuti, Ayu Tri Ayu Anesakirani Ayu Ning Jagat Bambang Dwiloka Bhakti Etza Setiani Bintoro, V Priyo Bintoro, V. Priyo Bistyari, Ayunda Intan Clory Agustin Pienarso Daeli, Yohana Feynendra Dea Erik Bahtiar Dwi Agustina Wijayanti Gilang Ade Perdana Handoko, Nisfa Rama Kamila Hendri Hermawan Adinugraha Heni Rizqiati Hermawan Arissaputra Hermin Werdiningsih Hifni Sofyan Arief Irene Raras Nawangsasi Irene Raras Nawangsasi Ita Puspitasari ITA PUSPITASARI Kamil, Rafli Zulfa Khusania, Mina Lestari, Tiara Yunistha Listya, Angelique Gangsar Maharani, Arnetta D Masykuri Masykuri Melinda Erdya Krismaputri Muhammad Alwan Mahbub Muhammad As'ad Wibisono Muhammad Zulfahmi Nabila, Aulia Zalfa Narastyawan, Anggoro Rizky Nietha Yuliana Novia Tri Damayanti Nur Azizah Nur Hanifah Nurussyifa, Salsabila Yasinta Nurwantoro . Nurwantoro Nurwantoro Perdana, Gilang Ade Puspita Ayu Octaviani Puspita, Diyan Ayu Putri, Deshinta Ramadhani Bastian Putri, Sayyidah Ghaisani Putri, Yuni Maharani Rahim Fajar Pangestu Rakita Dewi Mega Ramadhaningrum, Ilma Muliasari Risa Fazriyati Siregar Robby Rusdiansyah Robby Rusdiansyah Safitri, Zevira Aldilata Selma Noor Permadi Septiawati, Tria Setya Budi M Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Sigit Sulistiarto Sjafani, Nur Sri Mulyani Sudjono, Elisabeth Febriane Lovita Sulardjaka Sulardjaka Sulistiarto, Sigit Sulistiono, Fajar Budi Tomya, Stella Putri V Priyo Bintoro Valentinus Priyo Bintoro Vita Paramita Vitus Dwi Yunianto Budi Ismadi Wihardi Wihardi Wijayanti, Ana Rohana Nuranggraeni Yoga Pratama Yos Johan Utama Yulianto, Vitus Dwi Yusri Sapsuha Zanuarizky Oryza Ramadhani