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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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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.327 KB) | DOI: 10.17728/jaft.4369

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.398 KB) | DOI: 10.17728/jaft.61

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.774 KB) | DOI: 10.17728/jaft.4870

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.643 KB) | DOI: 10.17728/jaft.7427

Abstract

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.
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.
Real Time-Polymerase Chain Reaction (RT-PCR) sebagai Alat Deteksi DNA Babi dalam Beberapa Produk Non-Pangan Widayat Widayat; Tri Winarni Agustini; Meiny Suzery; Ahmad Ni’matullah Al-Baarri; Sylvia Rahmi Putri; Kurdianto Kurdianto
Indonesia Journal of Halal Vol. 2 (1) 2019
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.043 KB) | DOI: 10.14710/halal.v2i1.5361

Abstract

Bagi seorang muslim status halal suatu produk non-pangan salah satunya kosmetik maupun obat-obatan sangat mutlak yang harus dipenuhi. Produk yang beredar dipasaran harus terbebas dari kandungan babi atau bahan lain yang menyebabkan produk tersebut tidak lagi halal. Metode Real Time Polymerase Chain Reaction (RT-PCR) yang dapat mendeteksi kandungan babi maupun alkohol untuk dapat memastikan kandungan tersebut terbebas dari cemaran babi. Dalam penelitian ini, telah dilakukan analisis kemungkinan adanya kandungan unsur babi dari ke empat produk non-pangan seperti kapsul, kuas roti, day cream dan sabun kecantikan yang dianalisis menggunakan RT-PCR.Penelitian ini dibagi menjadi dua tahap, tahap awal dilakukan ektraksi DNA dan tahap kedua dilakukan analisis RT-PCR. Didapatkan pada tahap awal ekstraksi DNA, hasil pengukuran dan kemurnian dengan nilai konsentrasi kapsul 2,9 ng/µI; kuas roti sebesar 3,4 ng/µI; day cream sebesar 2,4 ng/µI; dan sampel sabun kecantikan sebesar 2,2 ng/µI. Pada tahap kedua, secara keseluruhan dari ke empat produk yang dipilih secara acak sebagai objek penelitian produk kapsul terbebas dari kandungan babi, kecuali pada produk kuas roti sebesar 3,15%; day cream sebesar 3,52%; dan sabun kecantikan sebesar 124,83% positif tercemar kandungan babi.
OPTIMALISASI KATALISIS ION THIOSIANAT OLEH LAKTOPEROKSIDASE DALAM PRODUKSI HIPOTHIOSIANIT Oktavia R Puspitarini; Ahmad Ni’matullah Al-Baarri; Antonius Hintono
Jurnal Aplikasi Teknologi Pangan Vol 2, No 3 (2013): Agustus 2013
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.74 KB)

Abstract

Sistem laktoperoksidase (LPOS) merupakan suatu sistem yang terdiri dari laktoperoksidase (LPO), ion thiosianat (SCN-) dan hidrogen peroksida (H2O2). Hidrogen peroksida akan terurai menjadi oksigen dan air kemudian LPO akan mengoksidasi SCN- menjadi hipothiosianit (OSCN-). Oleh karena itu, residu SCN- penting dikaji. Besar kecilnya SCN- akan berpengaruh terhadap produksi OSCN- yang dihasilkan. Dalam penelitian ini, digunakan SCN- dalam konsentrasi rendah 0,005 mM sampai 0,25 mM harapannya konsentrasi rendah ini terkonversi seluruhnya menjadi OSCN- serta penggunaan konsentrasi SCN tinggi 1 mM hingga 5 mM, harapannya produksi OSCN- meningkat. Oleh karena itu, perlu ketepatan jumlah SCN- dan lama inkubasi LPOS sehingga produksi OSCN- optimal. Tujuan penelitian ini adalah mengoptimalkan katalisis SCN- oleh LPO agar produksi OSCN- sebagai antimikroba semakin meningkat. Produksi OSCN- dimulai dengan konsentrasi SCN- dan H2O2 rendah 0,005 mM hingga konsentrasi tinggi 5 mM dan lama inkubasi pada 1 menit dan 3 jam.  Hasil penelitian menunjukkan bahwa jumlah SCN- yang terlalu rendah dan terlalu tinggi tidak mampu mengoptimalkan produksi OSCN-, selain itu lama inkubasi reaksi yang panjang juga tidak mampu mengoptimalkan produksi OSCN-. Jumlah SCN- yang tepat dalam mengoptimalkan produksi OSCN- adalah 1 mM dengan lama inkubasi reaksi LPOS selama 1 menit. Reaksi katalisis SCN- dalam reaksi LPOS harus segera berlangsung agar produksi OSCN- sebagai senyawa antimikroba semakin meningkat.
TOTAL BAKTERI ASAM LAKTAT, KADAR LAKTOSA, pH, KEASAMAN, KESUKAAN DRINK YOGURT DENGAN PENAMBAHAN EKSTRAK BUAH KELENGKENG Kardina Enny Dian Kumalasari; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri
Jurnal Aplikasi Teknologi Pangan Vol 2, No 4 (2013): November 2013
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.008 KB)

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis total BAL, kadar laktosa, pH, keasaman dan kesukaan drink yogurt dengan penambahan ekstrak buah kelengkeng. Penelitian ini menggunakan kombinasi 4 bakteri asam laktat (Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophillus and Bifidobacterium longum ATCC 15707). Susu skim diinokulasi dengan 3% (v/v) L. bulgaricus, S. thermophillus, L. acidophillus dan 1% (v/v) of B. longum ATCC 15707. Perlakuan yang diterapkan adalah menambahkan 0%, 1%, 3% and 5% (v/v) ekstrak buah kelengkeng (T0, T1, T2 and T3 secara berurutan). Hasil penelitian menunjukkan bahwa total BAL meningkat dari 3,0 × 107 s.d 4,8 × 108 CFU/ml, kadar laktosa menurun dari 1,852% s.d 0,729%, pH dan keasaman yang tidak berbeda nyata serta meningkatnya kesukaan drink yogurt dengan penambahan ekstrak buah kelengkeng. Penambahan ekstrak buah kelengkeng dapat membuat suatu produk drink yogurt yang memiliki total BAL tinggi dan tidak mengubah pH dan keasaman drink yogurt, serta dapat meningkatkan kesukaan konsumen terhadap produk drink yogurt tersebut.
TOTAL BAKTERI DAN pH DAGING AYAM YANG DIAWETKAN DENGAN WHEY Ahmad Ni'matullah Al-Baarri; Putri Susanti; Lutfi D Mahfudz
Jurnal Aplikasi Teknologi Pangan Vol 3, No 2 (2014): Mei 2014
Publisher : Indonesian Food Technologists

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Abstract

Penelitian ini bertujuan untuk mengetahui performa kualitas daging ayam dengan pengawet alami berbahan dasar whey. Rancangan  percobaan  yang  digunakan  pada  penelitian   ini  adalah rancangan acak Lengkap (RAL) dengan pola terbagi oleh waktu “Split  Plot  in Time” dengan 2 faktor. Faktor yang menjadi petak utama adalah jenis perendam( A1 (aquabides) dan A2 (LPOS)) sedangkan faktor kedua yang menjadi anak petak adalah waktu inkubasi 0,1,2,3,4,5,6 jam dengan 3 kali ulangan. Parameter yang diuji adalah total bakteri dan pH. Pengujian variabel penelitian dilakukan setiap jam ke 0,1,2,3,4,5, dan 6. Hasil penelitian menunjukan bahwa tidak terdapat interaksi antara perlakuan perendaman dengan lama penyimpanan terhadap nilai total bakteri dan pH. Perlakuan perendaman menggunakan laktoperoksidase sistem (LPOS) berpengaruh nyata (p<0,05) mampu menurunkan nilai total bakteri daging ayam yaitu 7,5243 log CFU/ml menjadi 7,1619 Log CFU/ml. Perlakuan penyimpanan pada jam ke 0,1,2,3,4,5,dan 6 berpengaruh nyata (p<0,05) meningkatkan nilai total bakteri, semakin lama penyimpanan nilai total bakteri akan semakin meningkat. Perlakuan perendaman menggunakan laktoperoksidase sistem (LPOS) tidak berpengaruh nyata (p>0,05) terhadap nilai pH daging ayam, namun penyimpanan pada jam ke 0,1,2,3,4,5,dan 6 berpengaruh nyata (p<0,05) terhadap nilai pH. Kesimpulan dari penelitian ini adalah bahwa laktoperoksidase system mampu memperpanjang umur simpan daging ayamKata kunci : Daging ayam, Laktoperoksidase Sistem, Total bakteri, pH
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