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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 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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Pengaruh Penambahan Onggok Singkong Terhadap Sifat Fisik, Kimia, Sensori dan Kesukaan Bakso Kacang Merah Widiyatun, Umi Nur; Ardiyani, Elfitri Sarah; Abduh, Setya Budi Muhammad; Al-Baarri, Ahmad Ni'matullah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.29116

Abstract

The texture of structured protein such as meat analogue is distinct due to non-fibrous protein plant protein. Onggok contains dietary fiber which can improve the fibrous texture of meat analogue. The aim of this study was to determine the effect of onggok on the physical, chemical, sensorial properties and consumer preference of restructured red bean protein. The product was made by mixing red bean flour, tapioca, spices followed by boiling for 8 min. In addition, onggok as much as 0, 2, 4, and 6% (w/w) was used as the treatment. Meatball from beef was used as a control. Subsequently, the yield, cooking loss, WHC, water content, total solids, protein, fat, texture, fiber, sensory and preferences of the product were tested and analyzed using ANOVA and PCA. The results showed that the addition of onggok up to 6% had no effect (p0.05) on the water content, WHC, cooking loss, total solids, protein, adhesiveness, springiness, cohesiveness, and preferences, while increased (p0.05) the yield, fat, fiber, and hardness. The restructured red bean protein is lower in water content, WHC, fat, protein, sensory and preference than meatballs. PCA analysis showed different clusters between both the meatballs, which was in line with the ANOVA results
Effect ginger (Zingiber officinale Rosc.) extract addition on antioxidant activity, phenol total content, overrun, sensory, and shelf life of Ice Puter [Efek penambahan ekstrak jahe (Zingiber officinale Rosc.) terhadap aktivitas antioksidan, kandungan total fenol, overrun, sensori dan masa simpan es puter] Al-Baarri, Ahmad Ni'matullah; Dewi, Swastika; Putra, Hega Bintang Pratama; Mulyani, Sri; Legowo, Anang Mohamad; Ananda, Azzahra Damia; Handaruwulan, Azzahra Salsabila; Putri, Jessica Aryani
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.111-122

Abstract

Ginger is known to contain various bioactive compounds, including phenolics (gingerol, shogaol, paradol). Several studies have shown that ginger extract is often added to ice puter to obtain healthier food product. Therefore, this study aims to analyze the result of adding ginger (Zingiber officinale Rosc.) extract with different concentration on antioxidant activity, total phenol content, overrun, hedonic test, and shelf life of ice puter. The study were conducted from November 2023 - February 2024 at Diponegoro University. The research design was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, leading to a total of 20 experiment units. The experiment was conducted by adding ginger extract with different concentrations, namely P1 (0%), P2 (0.5%), P3 (1%), and P4 (1.5%). Shelf-life prediction was carried out with 3 replicates, leading to 9 experiment units for different storage temperatures (-5 °C, -18 °C, -22 °C). The sample selected from the hedonic test, P1 (0.5%) was evaluated for 28 days with changes in parameters of free fatty acid and emulsion stability. This result shows that the addition of ginger extract at various concentrations had significant effect on overrun, while, treatment P1 and P2 did not have significant effect on color and aroma. The addition of ginger extract increased antioxidant activity and total phenol content. In addition, the ice putter added with 0.5% ginger extract was the ice putter most preferred by panelists and had a shelf life of 210 days at -22°C, based on changes in free fatty acid during storage. 
PERUBAHAN KADAR KEASAMAN, INTENSITAS AROMA, DAN KESUKAAN YOGURT DRINK SETELAH FORTIFIKASI EKSTRAK SALAK Permadi, Selma Noor; Legowo, Anang Mohamad; Pramono, Yoyok Budi; Al-Baarri, Ahmad Nimatullah
Jurnal Teknologi Hasil Pertanian Vol 6, No 1 (2013)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.444 KB) | DOI: 10.20961/jthp.v0i0.13506

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak buah salak dalam mempertahankanmutu yogurt drink dilihat dari keasaman dan mutu sifat organoleptik. Sifat organoleptik terdiri dari cita rasa buahdan kesukaan. Bahan yang digunakan meliputi, susu skim, buah salak, kultur starter (L. bulgaricus, S.thermophillus, L. acidophillus,dan B. longum ATCC 15707), deMan Rogosa Sharpe (MRS) broth, aquades,galaktosa dan sisteinHCL. Metode yang digunakan dalam penelitian ini meliputi, metode pembuatan starter kerjayogurt, metode pembuatan starter keja B. longumATCC 15707,metode pembuatan ektrak buah salak, metodepembuatan yogurt drink, dan metode pengujian variabel.Rancangan percobaan yang digunakan adalah rancanganacak lengkap (RAL) 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah penambahan ekstrak buahsalak dalam yogurt drink (v/v) sebesar: T0 = 0%; T1 = 1%; T2 = 2%; dan T3 =3%.Data penelitian diolah denganmenggunakan sidik ragam untuk mengetahui pengaruh perlakuan.Keasaman yogurt drink yang dihasilkanberkisar antara 0,74-0,98 dan sifat organoleptik yang meliputi cita rasa berpengaruh sedangkan untuk kesukaantidak mempengaruhi yogurt drink yang dihasilkan.
Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature Ahmad Ni'matullah Al-Baarri; Sri Mulyani; Setya Budi Muhammad Abduh; Mulyana Hadipernata; Rafli Zulfa Kamil; Azka Nadiya Dzakiyalizz; Ghina Ulayya; Shabrina Nur Shaliha; Tri Yuliana; Ailsa Afra Mawarid; Widia Pangestika
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.
Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan Zulfa Tiara Salsabila Rusmiadi; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.111

Abstract

Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2% and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p<0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p>0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p<0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p>0.05).
Penentuan Indikator Umur Simpan Minuman Botanikal Berbahan Dasar Jahe Merah dan Bawang Putih Nabila Lathifah Fatmawati; Setya Budi Muhammad Abduh; Ahmad Ni&#039;matullah Al-Baarri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.2.73

Abstract

Botanical beverages are made from plant extracts that can be packaged to extend their shelf-life. The shelf-life of foods and beverages can be estimated by mathematical modelling, usually by employing linear equation model. To accurately estimate the shelf-life, it is necessary to determine the indicators. This study aimed to determine the shelf-life indicators of a botanical beverage made from red ginger and garlic which were prepared under boiling condition and packaged in glass bottles at hot condition. The product was stored at 27, 33, and 40°C and their quality attributes comprising sensory, visual consistency, viscosity, pH, and total microbe were observed weekly. The data obtained were mathematically modeled using linear equations to determine the order of the reaction (n) and the rate constant (k) of the change in quality attributes. The coefficient of determination (R2) for the equation of change in quality attributes at 27, 33, and 40°C were 0.19, 0.21, 0.62; 0.10, 0.01, 0.01; 0.02, 0.19, 0.89 respectively for viscosity, pH, and total microbe. The total microbe is the most appropriate quality indicator for estimating shelf-life of this botanical beverage.
Co-Authors . Widayat A B Kurniawan A Hintono, A A M Legowo A Setyani A. Setiadi Agus Setiadi Ahdiyatul Fauza Ailsa Afra Mawarid Ailsa Afra Mawarid Albertus Carolus Dito Wratsongko AM Legowo AM Legowo AM Legowo, AM Amanda Liana Aristya Ananda, Azzahra Damia Anang M Legowo Angela Nitia Nefasa Antonius Hintono Anugrah Tamam Basroni Ardiyani, Elfitri Sarah Arganis, Lusida Mulia Astrid Agustina Nur Amanah AW Utama Azka Nadiya Dzakiyalizz Bagus Fitriansyah Bhakti Etza Setiani BUDI HARTOYO, BUDI C. Budiarti Cecilia S Kristin Cleopatra Hendria D C Kusnadi Dewi Indah Sari Dian Ari Setianingsih Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Dyah savitri E. Widiastuti Edy Kurnianto Evan Kaka Demasta Ferdina Vera Kesuma Marfiyanti Galuh Hayu Kinasih Ghina Ulayya H. I. Wahyuni Hadipernata, Mulyana Handaruwulan, Azzahra Salsabila Hendri Hermawan Adinugraha 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 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 Meiny Suzery 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 Mulyana Hadipernata N. Hidayah Nabila Lathifah Fatmawati Nashihatul Fuadah Novia Tri Damayanti Nurjannah, Rifa Nurul Yaqin Nurwantoro . Oktavia R Puspitarini Olivia Prastiandani OR Puspitarini, OR P Bintoro, P Pangestika, Widia Permadi, Selma Noor Putra Candra Nugraha Putra, Hega Bintang Pratama Putri Susanti Putri, Jessica Aryani Rafli Zulfa Kamil 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 S Hayakawa S Mulyani S. Hayakawa S. Sugiharto Sartono, T. A. Setya Budi Muhammad Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Shabrina Nur Shaliha Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti, Siti Sri Mulyani Sri Mulyani Sri Mulyani Sulardjaka, S Suranto Moch Sayuthi Sutopo Sutopo Sutopo Sutopo Swastika Dewi Sylvia Rahmi Putri T Visalsok Tri Utami Tri Winarni Agustini Tri Yuliana Turrini Yudiarti V P Bintoro Valentinus Priyo Bintoro Vina Yunar Villa W. Sumekar Widia Pangestika 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 Yulian Dwi Anggraeni Puspa Handoko Zafira Raharjanti Zulfa Tiara Salsabila Rusmiadi