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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 AcTion: Aceh Nutrition Journal 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 Medicine & Pharmacology Physics Public Health Veterinary Other

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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

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

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.

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

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.

Inovasi Produk Sosis Kelinci sebagai Hilirisasi Usaha bagi Kelompok Ternak Kelinci Aza Akmal Rabbit Farm di Kabupaten Kendal Rachma, Yasmin Aulia; Susanti, Siti; Ahmad Ni’matullah Al-Baarri; Heni Rizqiati; Haristi Uswatun Nisa
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 2 (2025): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.11.2.239-247

Rabbits are easily adaptable and reproduce quickly, providing benefits to breeders. Kendal Regency is one of the areas in Central Java Province that has potential in the field of rabbit farming. One of the rabbit farming groups in Kendal Regency is the Aza Akmal Rabbit Farm, which develops New Zealand rabbits. The high number of rabbits is inversely proportional to the low market demand; thus, the marketing of rabbit meat is still limited to frozen carcasses. This is influenced by the lack of knowledge of breeders regarding the processing and marketing of rabbit meat products. The purpose of the community service activity was to provide education related to the importance of product innovation and how to process rabbit sausages to increase community income. The method used was direct skills training, and the level of preference was evaluated using a hedonic test on 25 panelists. The results of the activity were in the form of a brownish-white rabbit sausage product, with a distinctive aroma and taste of rabbit sausage, and a compact and chewy texture. The results of the hedonic test of the color parameters were quite liked, aroma liked, texture liked, taste liked, and overall liked. In conclusion, community service activities can add new knowledge related to processing rabbit sausages. The hedonic test results showed that the panelists liked the rabbit sausages, indicating their potential for development to improve the community's economy.

Optimization of cashew apple extract as a tomato sauce substitute in chicken steak marinades Susanti, Siti; Lestari, Fatma Puji; Setiadi, Agus; Hartoyo, Budi; Al-Baarri, Ahmad Ni'matullah
International Journal of Advances in Applied Sciences Vol 14, No 2: June 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i2.pp590-597

This study aims to optimize the use of cashew apple extract (CAE) as a substitute for tomato sauce in marinades and evaluate its effects on the chemical and sensory qualities of chicken steak. Four different marinade formulations containing varying concentrations of CAE (0, 5, 10, and 15%) were applied to chicken steak samples. Chemical analyses measured protein, fat content, and polycyclic aromatic hydrocarbon (PAH) levels, while sensory evaluations were conducted to assess tenderness, juiciness, aroma, and overall preference using a semi-trained panel. The results demonstrated that increasing CAE concentrations significantly elevated protein content (p<0.05) and reduced fat levels. PAH levels were below detectable limits in all samples, suggesting the marinade’s potential in reducing PAH formation. Sensory analysis revealed that the 5% CAE marinade was the most preferred, particularly for tenderness and juiciness. These findings suggest that CAE is a viable alternative to tomato sauce in marinades, offering both nutritional benefits and consumer acceptability.

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

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

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

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

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.

Effect of fish protein hydrolysate-enriched mocaf biscuits on fecal short-chain fatty acid levels in obese adults Nurmalasari, Putri Indah; Noer, Etika Ratna; Al-Baarri, Ahmad Ni'matullah
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i1.2951

Obesity is linked to dietary patterns that influence gut microbiota balance and short-chain fatty acid (SCFA) production, which regulate energy metabolism and appetite. However, evidence regarding the effects of fish protein hydrolysates (FPH) on SCFA levels in humans remains limited. This study evaluated the effects of FPH-based mocaf biscuits on fecal SCFA levels in obese adult participants. A two-stage design was applied: (1) formulation and evaluation of four biscuit variants (F0–F3) and (2) a randomized controlled post-only trial involving 30 obese participants aged 20–50 years from Semarang, Indonesia. Participants consumed 60 g of biscuits daily for four weeks, along with a 1500 kcal/day diet. Anthropometric, dietary, and fecal SCFA data were collected, and statistical analyses were performed using Shapiro–Wilk, Mann–Whitney, and paired t-tests (α = 0.05). The F2 biscuits had the highest protein content (4.66%) and sensory acceptance (p<0.05). Baseline SCFA levels were comparable between the groups, and post-intervention differences were not significant (p=0.071), although the treatment group showed a slight decrease in visceral fat (p=0.089) and waist circumference (p=0.094). In conclusion, FPH-enriched mocaf biscuits improved protein quality and acceptability but did not significantly alter fecal SCFA levels in obese adults.

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 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 Etika Ratna Noer Evan Kaka Demasta 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 Nurmalasari, Putri Indah Nurul Yaqin Nurwantoro . Oktavia R Puspitarini Olivia Prastiandani OR Puspitarini, OR Özbil, Mehmet P Bintoro, P Paciulli, Maria Pangestika, Widia Permadi, Selma Noor 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. 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 Yulian Dwi Anggraeni Puspa Handoko Zafira Raharjanti

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