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All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu Pertanian Indonesia Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Penelitian Pascapanen Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Siliwangi: Seri Pendidikan Jurnal Teknologi Pangan Jurnal Agripet
Siti Susanti
Departemen Pertanian, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Jl. Prof. Soedarto, Tembalang, Kec. Tembalang, Kota Semarang, Jawa Tengah, Indonesia, 50275
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Journal : Journal of Applied Food Technology

 1 
Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties Arisa Puji Lestari; Siti Susanti; 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 (300.028 KB) | DOI: 10.17728/jaft.54

Abstract

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The objective of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests. F0-F4 was roasted for 35 minutes at 20 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. F1 had the lowest(p<0.05) water(5.58%) and ash content(4.63%), while its extract content(29.68%) was the highest(p<0.05) out of all the other varying ratios of coffee: spices formula (F1-F4). There was no significant difference between F1 and F0(100% coffee). F4 had the lowest IC50(21.62μg/mL) among other formulas. Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The more the proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.
The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir Nurwantoro Nurwantoro; Siti Susanti; Heni Rizqiati
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 (419.313 KB) | DOI: 10.17728/jaft.6699

Abstract

The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying. Kefir was made from goat milk since it was found as a good digestibility, no β-lactoglobulin, and high protein. Data analysis was performed with the test analysis of variance with a significance level of 5% followed by Duncan testing if significant result was detected. Analysis of total acid was conducted using titration. Analysis of proteins was conducted using Kjeldahl method. Water content analysis was performed using oven and ash content was analyzed using furnace. Analysis of fat content was conducted using Soxhlet method. Analysis of total LAB and total yeast were done using Total Plate Count (TPC). As results, drying method significantly affected (p<0.05) water content, ash content, and total LAB but there was no significant effect (p<0.05) on the total acid, protein content, fat content, and total yeast. As conclusion, the best treatment of drying method in making goat milk kefir powder was spray drying
Co-Authors Abdul Syakur Agus Setiadi Ahmad Ni&#039;matullah Albaari Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Alyarahma Nur Aisya Amila Firdhauzi Ana Silviana Anang M Legowo Andi Febrisiantosa Antonius Hintono Arisa Puji Lestari Asep Saefullah Ashghar Yusuf Randika Islamay Putra Bambang Dwiloka Bhakti Etza Setiani Claradhita Ayu Shauma Denny Dwiputra Devi Yuniar Pristiana Dewi Inda Dina Yulia Anggraeni Dina Yulia Anggraeni Dina Yulia Anggraeni Fahmi Arifan Fajar Bahari Fauzia Kusuma Wulandari Fitria Ningrum Grace Yana Hutasoit Heni Risqiati Heni Rizqiati Iman Waliyurahman Lady Abigael Antono Lila Setiawati Lita Lusiana Surja Lita Lusiana Surja Luthfiyah Nur Sulistiyani Mohammad Ihsan Yahya Prayoga Muhammad Agis Muhammad Arffan Arrayyan Muhammad Faris Aulia Murni Murni Muthmainnah Muthmainnah Nur Wahyuningsih Apriliana Nurhadi Bashit Nurul Aulia Nurwantoro . Nurwantoro Nurwantoro Priska Kamelia Isfanida Putri Nur Anggraini Rachma, Yasmin Aulia Rani Widya Pramesthi Rina Akbar Batani Rio Sentosa satrio yudho widhiantoro Setya Budi M Abduh Setya Budi M. Abduh Setyoningsih Budirahayu Shindy Raviola Rizka Silviana Silviana Siswanto Imam Santoso Sri Kusmawati Suryani Nurfadillah Triana Setyawardani Trisna Fitriana Valentinus Priyo Bintoro Visi Andragogi Yarti N. Dorti Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yoga Pratama Yoga Pratama Zulfaidah Ariany