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All Journal Buletin Peternakan Jurnal Ilmu Ternak Veteriner JMM (Jurnal Masyarakat Mandiri) Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan
Heni Rizqiati
Graduate of Department of Animal Production and Technology, Bogor Agricultural University, Bogor 16680
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education 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
Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain Manurung, Jethro Rafande; Rizqiati, Heni; Bintoro, Valentinus Priyo
Journal of Applied Food Technology Vol 9, No 1 (2022)
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.6777

Abstract

This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients used in this research were buffalo milk and kefir grain. Concentration of kefir grain at 2.5%, 5%, 7.5%, 10% (g/v) was used to measure viscosity, total acid, protein and hedonic level of buffalo milk kefir. Ostwald pipette and pycnometer were used to determine the viscosity, total acid used titration method with NaOH 0.1 N, destruction and distillation methods were used to determine the protein content and the hedonic test were done by 25 panelists. The results show that different levels of kefir grain concentration gave significant effect (p<0.05) on every parameter. Various levels of kefir grain concentration had highly significant effect (p<0.05) on kefir as a product. The conclusions from this study are the more addition of kefir grain, the more viscosity, total acid, and protein content. From the hedonic test gave specific results in sour taste, aroma, texture and overall.
Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition Dwiloka, Bambang; Rizqiati, Heni; Adiwiratna, Paras Lintang; Hapsari, Aprilia Elok Kusumaning; Dewi, Novita Sintya
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22187

Abstract

Functional drinks are processed drinks that contain food components that are beneficial for body health and have good sensory evaluation. Functional drinks can be used to prevent degenerative diseases such as diabetes mellitus. Kombucha is a functional drink fermented from tea and sugar using a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha has functions as an antioxidant, antidiabetic, anticancer and antimicrobial. A variety of leaves that include phenols and bitter leaves with components that are beneficial to the body can be used to make kombucha. Palm sugar can be used as alternative sugar for kombucha fermentation because palm sugar has a low glycemic index of 35. This study aims to determine the effect of using palm sugar concentration on total dissolved solids, viscosity, pH value, total flavonoids, total phenols, and reducing sugar content. The research results show that the use of palm sugar can increase total dissolved solids, viscosity, pH value, total flavonoids, total phenols and reducing sugars. The best treatment is the use of 25% palm sugar with a total soluble solids value of 18.38˚Brix, viscosity of 1.37 cP, pH value of 3.43, total flavonoids of 0.275 mg QE/g sample, total phenols of 0.99 mg GAE/ml, and reducing sugar of 9.24%.
Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir Bintoro, Priyo; Miftahurrahmi, Anggun; Rizqiati, Heni
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.16413

Abstract

Coffee is one of the plantation commodities that is usually processed into beverage products. The most widely cultivated coffee in Indonesia is Robusta coffee. However, Robusta coffee has a lower quality compared to other types of coffee. Fermentation of coffee beans during wet processing can improve coffee quality. The purpose of this study was to determine the best fermentation time for robusta coffee beans in whey kefir so that quality robusta coffee powder was obtained from the water content, total dissolved solids (TDS) and antioxidant activity. This study used a completely randomized design (CRD) with different fermentation time treatments. Parametric data were analysed by ANOVA and followed by DMRT test. Antioxidant activity data were analysed descriptively. Longer fermentation times reduced the total dissolved solids (TDS) of the coffee beans. However, prolonged fermentation can also increase the water content and reduce antioxidant activity. The best treatment was found to be a fermentation time of 18 hours, which resulted in a coffee bean with a good balance of TDS (3.25°Brix), water content (4.67%), and antioxidant activity (16.09 ppm).
The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Prayitno, Edi; Muttaqin, Izza Wildani; Pangestu, Ridho
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20732

Abstract

This research aims to determine the best fermentation time to produce optimal buffalo colostrum kefir. Different fermentation times at 12, 24, 36, and 48 hours were used to measure the physicochemical and microbiological characteristics of buffalo colostrum kefir. To produce buffalo colostrum kefir, fermentation process at room temperature (27˚C±1) was used. Viscosity was measured using Ostwald viscometer and Total Dissolved Solid (TDS) was measured digital refractometer. Titratable acidity was analyzed using titration method and pH value was measured using pH meter. Protein content was analyzed using Kjeldahl method and fat content was analyzed using Soxhlet method. The result shows no significant differences (P>0.05) in viscosity which results in a value of 0.92±0.09 to 0.80±0.04 cP. Meanwhile, it shows significant differences (P<0.05) on TDS (24.02±0.80 to 13.30±0.76 ºBrix), titrable acid (1.96±0.10 to 2.53±0.04%), pH value (3.95±0.03 to 3.37±0.04), protein content (14.41±0.94 to 10.57±0.68%), fat content (20.33±0.88 to 6.89±0.90%), total LAB (2.85x106 to 9.57x106 CFU/ml), total yeast (2.16x105 to 7.76x105 CFU/ml), and total microbes (5.15x106 to 5.21x106 CFU/ml). The best treatment was 36 hours of fermentation with 20% grain concentration (w/v) because it produced the highest total Lactic Acid Bacteria (LAB), total yeast, and total microbes so it is potential to be a probiotic drink. 
Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle Hastrawirid, Rangga Wasi; Dwiloka, Bambang; Rizqiati, Heni
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22719

Abstract

Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high antioxidant content, making it a suitable ingredient for probiotic water kefir beverages. This study aimed to investigate the impact of different sucrose concentrations in roselle water kefir on viscosity, pH, total yeast count, and hedonic quality. The experimental design used was a Completely Randomized Design. The treatments varied based on sucrose concentrations 6%, 9%, 12%, and 15% (w/v). The findings revealed that the addition of 12% sucrose resulted in a viscosity of 1.22 cP, pH of 2.93, total yeast count of 2.15 CFU/ml, and the highest hedonic quality. In conclusion, the addition of 12% sucrose (w/v) proved to be the optimal treatment, yielding a beverage with suitable viscosity, acceptable pH, favorable total yeast count, and an overall hedonic quality embraced by the panelists.
Influence of Fermentation Time on Total Lactic Acid Bacteria, pH Value, Water Activity, and Organoleptic Properties of Mutton Jerky Dwiloka, Bambang; Rizqiati, Heni; Susanti, Siti; Kamil, Rafli Zulfa; Mulyani, Sri; Susanto, Farrel Ihza Noer
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25148

Abstract

Mutton is a type of meat that is rarely consumed by the public because it has a high saturated fat content. Mutton has good quality and characteristics and can be used as a functional product to improve body health by adding probiotic bacterial cultures. Mutton jerky can be an alternative to functional meat products. Mutton jerky is fermented utilizing a probiotic starter Lactobacillus plantarum for 6 hours (T1), 12 hours (T2), 18 hours (T3), and 24 hours (T4). The fermented mutton jerky is then dried in a cabinet for 8 hours and then examine. Total lactic acid bacteria was examined by dilution, pH value by pH meter, water activity by aw meter, and organoleptic properties by sensory test. The data of total lactic acid bacteria were analyzed descriptively. The data of pH value and water activity is processed with the ANOVA test and the nonparametric test with the Kruskal Wallis method. The result of this research show fermentation time on lowering the pH value and water activity. At the same time, the total lactic acid bacteria experienced a decrease in value which was analyzed descriptively. The conclusion of this research is that the longer the fermentation will cause a decrease in total LAB, pH value, and water activity and affect the panelist's assessment of the organoleptic test. Mutton jerky with the addition of L. plantarum bacterial starter, which was fermented for 18 hours, had the best treatment to produce low pH values and water activity.
The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Abdullah, Sabina Fairuz Jinan
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.27144

Abstract

This study aims to determine the effect of varying concentrations of butterfly pea flower extract (Clitoria ternatea) on kefir water in terms of total dissolved solids (TDS), total acidity, yeast count, and organoleptic properties. The materials used were dried butterfly pea flowers dissolved in mineral water (extract) and ingredients for producing kefir water. The experiment was conducted using a Completely Randomized Design (CRD) with extract concentrations of 0%, 0.5%, 1.0%, and 1.5% (v/v), each repeated five times. Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) for the parameters of total dissolved solids, acidity, and yeast count. Organoleptic tests were analyzed using the non-parametric Kruskal-Wallis test, and if significant differences were found, they were followed by the Mann-Whitney test. The results of the study showed that the addition of butterfly pea flower extract at different concentration variations significantly affected (p<0.05) total dissolved solids, total acidity, and total yeast, with average values of total dissolved solids ranging from 10.90 to 10.40°Brix, total acidity from 0.05 to 0.21%, and total yeast of 1.60×10⁶ CFU/ml to 1.30×10⁶ CFU/ml. However, it did not affect taste, aroma, and texture, although color showed significant differences (p<0.05). Organoleptic test results yielded taste scores of 2.72 - 2.84, color scores of 1.44 - 4.88, aroma scores of 2.36 - 2.92, and texture scores of 2.04 - 2.36. However, the addition of butterfly pea flower extract at varying concentrations tended to reduce total soluble solids while increasing yeast count, total acidity, and enhancing color attributes in sensory evaluation.
Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder Aziz, Fariz Nurmita; Pascual, Evangeline; Rizqiati, Heni
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29998

Abstract

This study aimed to evaluate the effect of skim milk powder incorporation on the microbiological, physicochemical, and sensory characteristics of egghurt, a fermented egg-based product. The experiment was conducted using varying skim milk concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). Parameters analyzed included water activity (aw), pH, total lactic acid bacteria (LAB), total microbial count, and sensory attributes. Results showed that increasing skim milk concentration decreased egghurt water activity from 0.954 to 0.934 and slightly increased pH from 5.46 to 5.62, indicating higher total solids and buffering capacity. The total LAB count rose significantly from 5.92 to 7.70 log CFU/mL, while total microbial counts ranged from 8.81 to 9.40 log CFU/mL. Sensory evaluation revealed no significant differences in color, aroma, or flavor across treatments; however, texture improved significantly with skim milk addition, increasing from 2.24 to 3.24 on a 5-point scale. Incorporation of egghurt with up to 20% skim milk powder effectively enhanced its microbial viability, physicochemical stability, and textural quality, while maintaining acceptable overall sensory characteristics. The incorporation of skim milk offers a practical formulation approach to develop stable, nutritious, and consumer-acceptable egg-based fermented products with potential functional food value.
Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit Kamil, Rafli Zulfa; Anugrahillah, Dimas; Rizqiati, Heni; Aziz, Fariz Nurmita; Hastrawirid, Rangga Wasi
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.30794

Abstract

Each fruit has a distinct nutritional composition physicochemical characteristics, creating specific ecological niches for microbial growth. To the best of our knowledge, this study is the first to report the isolation and phenotypic characterisation of native LAB from matoa fruit, thereby providing baseline mircrobiological data for this underexplored fruit matrix. This research aims to isolate and characterise native LAB from matoa. The Matoa sample was inoculated into de Man-Rogosa-Sharpe (MRS) Broth and isolated using the streak plate method. The isolate was then characterised based on its morphological, physiological, and biochemical characteristics. Results shows that isolated LAB exhibit cream-coloured, circular colony morphology with clear edges, convex elevation, an opaque internal structure, and varying colony sizes. Cellular characteristics of the isolate included rod-shaped morphology, Gram-positive staining, non-catalase activity, and non-motility. The isolate survived at pH 5 and 6, 6.5% salt content, and at 25°C, 37°C, and 45°C. the The isolate also fermented glucose, sucrose, maltose, fructose, and galactose, and also did not produce H2S or indole. The LAB isolate was identified as belonging to the genus Lactobacillus and is presumably identified to be Lactobacillus plantarum.
Co-Authors A. Mohamed, Tasnim Hunin Abdullah, Sabina Fairuz Jinan Adiwiratna, Paras Lintang Al-Baarri, Ahmad Ni'matullah Anang M Legowo Anugrahillah, Dimas Arganis, Lusida Mulia Arkan, Naofal Dhia Aziz, Fariz Nurmita Bambang Dwiloka Bintoro, Priyo Cece Sumantri Dewi, Novita Sintya E. Damayanthi E. I. Rianti, E. I. Edi Prayitno, Edi Hapsari, Aprilia Elok Kusumaning Hastrawirid, Rangga Wasi Hidayah Dwiyanti Juni Sumarmono Kamil, Rafli Zulfa Khusania, Mina Manurung, Jethro Rafande Miftahurrahmi, Anggun Muttaqin, Izza Wildani Nurwantoro . Pangestu, Ridho Pascual, Evangeline Prayoga, Mohammad Ihsan Yahya Ramadhanti, Dhea Luthfia Ronny Rachman Noor Safitri, Zevira Aldilata Siti Susanti, Siti Sri Mulyani Surya, Karina Rizqy Anggita Susanto, Farrel Ihza Noer Triana Setyawardani Valentinus Priyo Bintoro Wijayanti, Ana Rohana Nuranggraeni Yoyok Budi Pramono