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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
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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Journal : Journal of Applied Food Technology

 1   2 
Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage Yulian Dwi Anggraeni Puspa Handoko; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.073 KB) | DOI: 10.17728/jaft.4379

Abstract

Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fruit has decrease in chemical components, such as color, hardness, and proximate. The decline in the quality may also be caused by microbial contamination. This study aimed to determine the protein content of snake fruit during storage at room temperature under aseptic condition. This study was done in storage temperature of 25±5ºC and carried out at 3 times repetition. The protein content of snake fruit was observed for 3 days. The results showed that protein content of snake fruit at the beginning of storage were about 0.5%. Then, the protein content decreased until undetectable by the Kjeldahl method on the third day of storage. As conclusion, the three days of decrease in the protein content could be determined.
Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration Maulana Yusuf; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri
Journal of Applied Food Technology Vol 5, No 2 (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 (256.204 KB) | DOI: 10.17728/jaft.4818

Abstract

Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use NaCl. The purpose of this study was to determine the ability of low NaCl concentration to inhibit the browning reaction based on the color change of L* value. Apple peels was dipped in phosphate buffer pH 7.0 containing 0.1 M NaCl and incubated at room temperature for 6 hours. The result indicated the hindrance of NaCl in the development browning color that was detected by L* value. In conclusion, NaCl may inhibit the process of browning apple in room temperature.
The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato Pratama Putra, Hega Bintang; Al-Baarri, Ahmad Ni'matullah; Dwi Saputra, Fitran; Putri Cahyanti, Friska; Dewi, Swastika
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.23010

Abstract

Incorporating ginger into gelato can significantly enhance its physical properties and sensory attributes. Ginger contains bioactive compounds like gingerol, which contribute to its distinctive flavor and health benefits, such as anti-inflammatory and antioxidant properties. Ginger can contribute to a smoother texture by interacting with the fat and protein structures in the gelato as well as can enhance the melting resistance of gelato, making it more stable and enjoyable to consume over a longer period. The addition of ginger provides a refreshing, spicy flavor that can elevate the overall taste profile of gelato. This study analyzed the impact of adding ginger extract at different concentrations on the overrun value, melting resistance, viscosity, and hedonic properties of gelato. A completely randomized design was used, with treatments including 0% (T0), 0.5% (T1), 1% (T2), and 1.5% (T3) ginger extract. Higher concentrations of ginger extract affected all parameters: overrun values ranged from 15.72% to 22.03%, melting resistance from 36.64 to 42.06 minutes, and viscosity from 10.06 to 12.76 dPas. Hedonic testing revealed that panelists preferred gelato with 0.5% ginger extract (T1). In conclusion, adding ginger extract to gelato significantly affects its overrun value, melting resistance, and viscosity, with the 0.5% concentration being most preferred by consumers.
Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature Al-Baarri, Ahmad Ni'matullah; Mulyani, Sri; Abduh, Setya Budi Muhammad; Hadipernata, Mulyana; Kamil, Rafli Zulfa; Dzakiyalizz, Azka Nadiya; Ulayya, Ghina; Shaliha, Shabrina Nur; Yuliana, Tri; Mawarid, Ailsa Afra; Pangestika, Widia
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.20916

Abstract

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.
Evaluation of Effects of Specific Bioactive Compounds in Plant, Propolis and Bee-Pollen on Crohn’s Disease: A Food Nutrition Approach Mehdizadehtapeh, Leila; Mercan, Nesli Nur; Demir, Ceren; Özbil, Mehmet; Abdik, Hüseyin; Açıkgöz, Sinem Nur; Andaç, Serap; Al-Baarri, Ahmad Nimatullah; Tekiner, İsmail Hakkı
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.28830

Abstract

Natural foods rich in bioactive compounds (BC) may provide an effective strategy for food and nutrition-based Crohn's disease (CD) management. However, their BCs’ alone and combined effects have not been explored sufficiently. This study aims to evaluate the impact of specific BCs in plants, propolis, and bee pollen on CD by in silico and in vitro techniques. For this, the plants suggested in a clinical database were screened in another curated therapeutic database to obtain specific BCs with therapeutic use identifiers. In contrast, those of propolis and bee pollen were obtained from previously conducted publications. The identified BCs were subjected to in silico molecular docking simulations (MDS) to determine their binding affinity scores (BAS) with aryl hydrocarbon receptor (Ahr). Of them, two with the highest affinity score (AS) and the other two with the lowest AS were selected. Their cytotoxic effects on HCT-116 Human colon cancer cells were tested by in vitro MTS assay, while up- and downregulating effects on Ahr-related CYP1A1, CYP1B1, IDO1, and IDO2 genes by real-time qPCR. The findings demonstrated that MDS studies determined the highest BAS with Ahr to be β-carotene (β-C) (-8.99 kcal/mol) and biotin (B) (-6.39 kcal/mol). In comparison, the lowest BAS was to inositol (I) (-5.34 kcal/mol) and niacin (N) (-5.32 kcal/mol), respectively. In vitro MTS assay demonstrated that N and I were cytotoxic on HCT-116 cells, while β-C was noncytotoxic. But B did not exhibit any significant effect. The gene expression test showed that β-C downregulated IDO1 and IDO2, while B downregulated IDO1 only. On the other hand, N downregulated both CYP1A1 and IDO2, whereas I downregulated CYP1A1 only. β-C and B in combination upregulated all genes, but N and I downregulated them. In conclusion, proper selection of BC may effectively moderate CD pathogenesis and management with its protective and anti-inflammatory properties. We therefore suggest food and nutrition-associated research at preclinical and clinical levels.
A Systematic Review of Food Safety Risks in Plant and Seaweeds as Emerging Alernative Protein Sources Mehdizadehtapeh, Leila; Bancalari, Elena; Grace, Delia; Acharya, Parag; Paciulli, Maria; Alinovi, Marcello; Sogari, Giovanni; Stathers, Tanya; Ennahli, Said; Uçak, Sümeyye; Tainsa, Marwa; Ajal, El Amine; Andaç, Serap; Al-Baarri, Ahmad Nimatullah; Tekiner, İsmail Hakkı
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.28846

Abstract

Alternative plant and seaweed protein sources other than soy and pea have gained significant interest as sustainable replacements of animal proteins in the last decades. However, despite a large food safety literature base, there are concerns about their food safety risks. The current study aims to synthesize the existing knowledge and gaps on safety risks associated with brewers' spent grain (BSG), grapes, hazelnuts, potatoes, pumpkins, and seaweed. A systematic review between 2003 and 2023 was conducted in the PubMed database to identify microbial, chemical, mycotoxins, heavy metals, and allergenic risks in the key commodities. The records obtained were exported into an online reference management platform, screened by inclusion and exclusion search strings, and the duplicates were removed. Finally, two reviewers assessed the eligibility of the full-text articles. The findings demonstrated that 9127 papers were identified, and 1639 of them were left for eligibility assessment. The reviewers finally included 144 articles. Amongst the commodities, the most safety studies were on grapes, with 55 papers, followed by potatoes (n=38), seaweed (n=21), hazelnuts (n=19), pumpkin (n=9), and BSG (n=2), respectively. Based on the risk type, heavy metals were the most studied ones, with 49 papers, followed by mycotoxins (n=31), microbial risks (n=23), chemical contaminants (n=21), and allergenic risks (n=20), respectively. To meet the growing need for plant and seaweed proteins, their food safety aspects should be extensively studied to deliver safe, healthy, and affordable substitutes based on robust safety standards.
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