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All Journal Jurnal Ilmu Ternak Veteriner JMM (Jurnal Masyarakat Mandiri) Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan Jurnal Ilmiah Sains
Heni Rizqiati
Graduate of Department of Animal Production and Technology, Bogor Agricultural University, Bogor 16680
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Mathematics Physics Veterinary Other

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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 : 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.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 : 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.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.
Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract Susanti, Siti; Rizqiati, Heni; Syifa Adlina, Marwa
Jurnal Ilmiah Sains Volume 24 Issue 2, October 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jis.v24i2.55076

Abstract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P<0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P>0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination
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 : 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.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.
Co-Authors Abdullah, Sabina Fairuz Jinan Adiwiratna, Paras Lintang Al-Baarri, Ahmad Ni'matullah Anang M Legowo Arganis, Lusida Mulia 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 Kamil, Rafli Zulfa Khusania, Mina Manurung, Jethro Rafande Miftahurrahmi, Anggun Muttaqin, Izza Wildani Nurwantoro . Pangestu, Ridho 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 Syifa Adlina, Marwa Valentinus Priyo Bintoro Wijayanti, Ana Rohana Nuranggraeni Yoyok Budi Pramono