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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Animal Agricultural Journal Jurnal Penelitian Pascapanen Pertanian Journal of the Indonesian Tropical Animal Agriculture Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Indonesia Journal of Halal Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia

Al-Baarri, Ahmad Ni'matullah

Food Technology Department, Faculty Of Animal And Agricultural Science, Diponegoro University, Semarang 50244, Indonesia

Author-ID : 3637166

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Veterinary Other

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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)

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

Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Rani Oktaviani Saraswati; Ahmad Ni'matullah Al-Baarri; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Yoga Pratama; Masykuri masykuri
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle.

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

Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature Siska Agustina Dwi Haryanti; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be changed in snake fruit. The purpose of this study was to determine the change of total acid in snake fruit during storage at room temperature. The total acid was calculated by titration method using malic acid calculation. Based on the results of the study showed an increase in total acid when snake fruit was stored in room temperature. As conclusion, the total acid was able to be detected in snake fruit during room storage and its change could be determined.

Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia Ahmad Ni'matullah Al-Baarri; Dian Ari Setianingsih; Yoyok Budi Pramono
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research was done to detect total yeast on small scale kefir industry in Semarang, Central Java, Indonesia. The total plate count method was used to analyze total yeast in mango flavored kefir. This research used mango flavored kefir since this products was the top demand by consumer among kefir flavored products that was produced in this manufacture. Kefir from manufacture was transferred to laboratory using container box to provide buffer in the temperature decrease. As result, total yeast in mango flavored kefir was 1,21±0,06x105 CFU/ml. This total yeast was in the range of the Standard Codex 243-2003 which required a minimum total of 104 CFU/ml. The 1 log unit differences should provide the awareness to manufacture to maintain kefir in low temperature to minimise the multiplication of total yeast resulting the appearance of unwanted flavor. As conclusion, the mango flavored kefir was analyzed in total yeast successfully and in the range of Standard Codex of kefir

Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature Dika Intan Ayudiaswati; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto; Risfaheri Risfaheri
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Salak pondoh (Salacca edulis reinw) is one of horticulture product that easily to decay. Decaying aroma is one of indicators for qualities loss of salak pondoh. The purpose of this research is to detect the decay aroma of salak pondoh during the storage of 15 days. The preservation was categorized into three stages of preservation time: early, middle, and last day. All salak was preserved in room temperature at aseptic condition with detected humidity at 50-60%. According to the obtained data, it was detected that decay aroma was detected in 80% of salak in last stage of preservation. Amazingly, 5% of salak at this stage was not detected its decay aroma. As conclusion, decay of salak could be determined by the decay aroma and mostly it was appeared in the last stage of preservation.

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage Albertus Carolus Dito Wratsongko; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.

Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition Anugrah Tamam Basroni; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aimed to analyze the viability of lactic acid bacteria in carrageenan fortified yogurt powder. This research was done in Laboratory of Food Chemistry and Nutrition Faculty of Animal and Agriculture and Laboratory of Integrated Diponegoro University. Yogurt was made using pasteurized fresh milk and inoculated with Lactobacillus bulgaricus and Streptococcus thermophillus. The incubation was set to 6 hour and followed drying in vacuum oven. Carrageenan 0.5% (w/v) was mixed prior to the drying. The all treatment was repeated 4 times. The viability of lactic acid bacteria in powdered yogurt was analysed during 10 days. The results of this research showed that carrageenan addition provide no noticeable effect to the viability in powdered yogurt during the ten days storage. The conclusion of this research was carrageenan may be used in powdered yogurt without provide any affect in the viability of lactic acid bacteria.

The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose Widia Pangetika; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.

Study in Agroindustry of Salted Egg: Length of Salting Process and Marketing Reach Aspects Wulan Sumekar; Ahmad Ni'matullah Al-Baarri
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Homemade salted egg production leading to one of agro-industry products has been identified as profitable, yet processing technology of salting needs to be improved. The objective of the study was to analyze the length of salting application of salted eggs, marketing reach, and association between the lengths of salting application with marketing reach. Forty respondents determined by purposive random sampling was carried out on agro-industry center of salted eggs in Brebes, Central Java. The primary data (length of salting and marketing reach) were collected by interview using questionnaire and observation. The levels of NaCl of salted eggs were measured by Argentometri Mohr method. The secondary data were collected by recording relevant documents. Data of length of salting and marketing reach were analyzed descriptively. Relationship between the length of salting and the marketing reach of salted eggs were analyzed using contingency tables with the X2 test. The result showed that all respondents applied length of salting with time duration of salting varied from 12 to 30 days, during which period 52.5% respondents did the salting in >14-18 days. The salinity was still relatively higher than that of recommended by the Indonesian Industry Standard (SNI), which is 2.0%. The respondents also functioned as marketing components; such as consumers, retailers-consumers, and collectors - retailers - consumers with the percentage of 52.5, 35, and 12.5%, respectively. As conclusion, the length of salting technology application might influenced marketing reach and the length of salting technology application mostly could only reach the short marketing.

Co-Authors . Widayat A B Kurniawan A Hintono, A A M Legowo A Setyani A. Setiadi Abdik, Hüseyin Acharya, Parag Açıkgöz, Sinem Nur Agus Setiadi Ahdiyatul Fauza Ailsa Afra Mawarid Ajal, El Amine Albertus Carolus Dito Wratsongko Alinovi, Marcello AM Legowo AM Legowo AM Legowo, AM Amanda Liana Aristya Ananda, Azzahra Damia Anang M Legowo Andaç, Serap Angela Nitia Nefasa Ani Sustiyah Antonius Hintono Anugrah Tamam Basroni Ardiyani, Elfitri Sarah Arganis, Lusida Mulia Astrid Agustina Nur Amanah AW Utama Bagus Fitriansyah Bancalari, Elena Bhakti Etza Setiani BUDI HARTOYO, BUDI C. Budiarti Cecilia S Kristin Cleopatra Hendria D C Kusnadi Demir, Ceren Dewi Indah Sari Dian Ari Setianingsih Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Dwi Saputra, Fitran Dyah savitri Dzakiyalizz, Azka Nadiya E. Widiastuti Edy Kurnianto Ennahli, Said Evan Kaka Demasta Faradilla Bunga Tiska Fatmawati, Nabila Lathifah Ferdina Vera Kesuma Marfiyanti Galuh Hayu Kinasih Grace, Delia H. I. Wahyuni Hadipernata, Mulyana Handaruwulan, Azzahra Salsabila Haristi Uswatun Nisa Hendri Hermawan Adinugraha Heni Rizqiati Heni Rizqiati Heni Rizqiati Herni Nur Sabrina I. Isroli Indah Pratiwi Mahardita Santoso Irma Dwi Sartika ITA PUSPITASARI Ita Puspitasari Jatu Megantari Julia Ester Lumbantoruan Kamil, Rafli Zulfa Kardina Enny Dian Kumalasari Kis Djamiatun Kurdianto Kurdianto Kusrahayu Kusrahayu Lady Abigael Antono Laili Izzati Lestari, Fatma Puji Lumbantoruan, Julia Ester Lusida Mulia Arganis Lusida Mulia Arganis Lutfi D Mahfudz M Ogawa M S Anwar M T Fawaid M. Agawa Masykuri Masykuri Masykuri masykuri Maulana Yusuf Mauly Nabia Susanto Mawarid, Ailsa Afra Mehdizadehtapeh, Leila Meiny Suzery Mercan, Nesli Nur Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochamad Arief Budihardjo Mochammad Dicky Zulkharisma Mohammad Ihsan Yahya Prayoga Muhammad Thoriqul Fawaid Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata N. Hidayah Nashihatul Fuadah Novia Tri Damayanti Nurjannah, Rifa Nurul Yaqin Nurwantoro . Oktavia R Puspitarini Olivia Prastiandani OR Puspitarini, OR Özbil, Mehmet P Bintoro, P Paciulli, Maria Pangestika, Widia Putra Candra Nugraha Putra, Hega Bintang Pratama Putri Cahyanti, Friska Putri Susanti Putri, Jessica Aryani Rachma, Yasmin Aulia Rahim Fajar Pangestu Rahma Nur Hanifah Rani Oktaviani Saraswati Raras Setyaningsih RH Anggraeni Ririn Hidayanti Risa Fazriyati Siregar Risfaheri Risfaheri Rr. Clarisa Puspa Ramadhanie Mochtar Rusmiadi, Zulfa Tiara Salsabila S Hayakawa S Mulyani S. Hayakawa S. Sugiharto Sartono, T. A. Selma Noor Permadi Setya Budi Muhammad Abduh, Setya Budi Muhammad Shaliha, Shabrina Nur Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti, Siti Sogari, Giovanni Sri Mulyani Sri Mulyani Stathers, Tanya Sulardjaka, S Suranto Moch Sayuthi Sutopo Sutopo Sutopo Sutopo Swastika Dewi Sylvia Rahmi Putri T Visalsok Tainsa, Marwa Tekiner, İsmail Hakkı Tri Utami Tri Winarni Agustini Tri Yuliana Turrini Yudiarti Uçak, Sümeyye Ulayya, Ghina V P Bintoro Valentinus Priyo Bintoro Vina Yunar Villa W. Sumekar Widia Pangestika Widia Pangestika Widia Pangetika Widiyatun, Umi Nur Wihardi Wihardi Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wulan Sumekar Yanuar Adi Purbo Waskito Yanuar Adi Waskito Yoga Pratama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudhistira Denta Elygio Yulian Dwi Anggraeni Puspa Handoko Zafira Raharjanti

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