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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Teknologi Pangan Jurnal Ilmiah Sains Jurnal Agripet

Heni Rizqiati

Food Technology Department, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang

Author-ID : 3637363

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Industrial & Manufacturing Engineering Mathematics Physics Social Sciences Veterinary Other

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Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Rani Oktaviani Saraswati; Ahmad Ni'matullah Al-Baarri; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Yoga Pratama; Masykuri masykuri
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle.

Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Lusida Mulia Arganis; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Ahmad Ni'matullah Al-Baarri
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.

Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir Lorentia Lydia Margareth; Nurwantoro Nurwantoro; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good quality of kefir. Complete randomized design used in this research with 4 treatments and 5 replications in concentration 2.5, 5, 7.5, and 10% g/v kefir grain. Buffalo milk, kefir grain, Na2CO3 solution, 1% PP solution, pH meter, burette, and analytical balance were used in this research. The yield and pH of kefir was measured. Carbon dioxide (CO2) content was measured by Na2CO3 titration, while the organoleptic properties that included level of sourness, sour aroma, texture, and overall acceptance were done by 25 panelists. The results indicated that different kefir grain starter concentration significantly affected to the yield, pH, CO2 content, and organoleptic properties (p<0.05). The most optimal kefir grain concentration was 5% proved by yield 81.81%, pH value 4.20, CO2 content 0.43%, and proper organoleptic properties which were low level of sourness, acceptable aroma of kefir and texture. As conclusion, the concentration of grain relied on the kefir properties that may achieve in the optimum quality of kefir.

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

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

Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properties of Green Coconut Water Kefir Lita Lusiana Surja; Bambang Dwiloka; Heni Rizqiati
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut water kefir. Complete Randomized Design is used in this research with 5 treatments and 4 replications i.e. T0 (0% v/v HFS), T1 (2.5% v/v HFS), T2 (5% v/v HFS), T3 (7.5% v/v HFS), and T4 (10% v/v HFS). The CO2 content is measured by sodium carbonate (Na2CO3) titration, ethanol content is measured by distillation, while the organoleptic properties that included level of sourness, level of sweetness, soda sensation, sour aroma, and viscosity are done by 25 panelists. The results show that the addition of HFS is statistically gave significant effect to the CO2 content and organoleptic properties (P<0,05). However, the ethanol content, which analyzed using empirical model of quadratic polynomial regression, show that the addition of HFS is incompatible to the ethanol content of green coconut water kefir. The most optimal HFS concentration is 7.5% v/v, resulting CO2 content of 0.096%; ethanol content 1.545%; and desirable organoleptic properties, which are low level of sourness, high level of sweetness, very high soda sensation, low sour aroma, and high viscosity.

Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata) Sabrina Sabiella Husna; Antonius Hintono; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research investigated the effect of pumpkin flour on texture, water absorption, aw, and hedonic quality of white millet flakes. The research design used Completely Randomized Design with one factor of pumpkin flour concentration. White millet, sugar, salt, and pumpkin flour were used as materials. Pumpkin flour was added to the flakes’ dough at a concentration of 0, 10, 20, and 30% (w/w). The results showed that the pumpkin flour provided a significant effect (p <0.05) to texture, water absorption, and hedonic quality of flakes, but did not provide significant affect (p> 0.05) to aw. The most optimal concentration of pumpkin flour was 10% proved by texture of 395 gf, water absorption of 95%, aw of0,25, and best organoleptic properties which were slightly yellow color, slightly fragrant aroma of pumpkin, a slight taste of pumpkin, and crispy texture. As conclusion, the utilization pumpkin flour to the dough may affected to the physical appearance in the flakes.

Effect of Yellow Pumpkin (Cucurbita moschata) Flour Addition on Proximate Levels and Calories of White Millet (Panicum miliaceum) Flakes Hazna Zhavira; N Nurwantoro; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.7268

This research aims to determine the effect of adding pumpkin flour with different concentrations to the proximate levels and calories of white millet flakes. Complete randomized design used in this research with 4 treatments and 5 replications. This research consisted of formulations which was divided into 4 treatments in the form of adding pumpkin flour with concentrations of 0%, 10%, 20%, and 30% w/w white millet. The material used was white millet, pumpkin, sugar, salt, and water. Proximate levels were calculated using proximate analysis while calories was calculated based on the calculation of carbohydrate, protein, and fat composition of the samples produced. The results showed that the addition of pumpkin flour with different concentrations had a significant effect (p<0.05) on protein content, fat content, ash content, crude fiber content, carbohydrate content, calories, and had no effect (p>0.05) on water content. As conclusion, the addition of pumpkin flour 30% was the best treatment proved by its highest fiber content and low in calories.

Co-Authors Abdul Rohman Abdul Rohman Rohman Ahmad Ni'matullah Albaari Ailsa Afra Mawarid Al-Baarri, Ahmad Ni'matullah Anang M Legowo Andi Febrisiantosa Andi Febrisiantosa anissa fitria ningrum Antonius Hintono Bambang Dwiloka Betti Meidia Pratiwi Bhakti Etza Setiani Claradhita Ayu Shauma Claradhita Ayu Shauma Cynthia Faradila Dewandhaka Andaru Dhea Luthfia Ramadhanti endra fajar pratiwi Enjui Pehulisa Br Barus Fahmi Arifan Galih Ayu Kinteki Hazna Zhavira Herni Nur Sabrina Herostika Insani ISTNA MANGISAH Jundina Muthia Zakiy Lila Setiawati Lita Lusiana Surja Lorentia Lydia Margareth Luna Auria Andansari Lusida Mulia Arganis Lusida Mulia Arganis Luthfiyah Nur Sulistiyani Martha Widi Lestari Masykuri masykuri Miranti Devita Mochammad Dicky Zulkharisma Mohammad Ihsan Yahya Prayoga Mohammad Kresna Bayu Mulyana Hadipernata N Nurwantoro Nona Tiama Parera Nurwantoro . Nurwantoro Nurwantoro Nyoman Suthama Olivia Prastiandani Prima Dewi Ramadhani Puji Nugroho Putri Nur Anggraini Rani Khasanah Rani Oktaviani Saraswati Rani Widya Pramesthi Rio Sentosa ritna ningsih Rr. Clarisa Puspa Ramadhanie Mochtar Sabrina Sabiella Husna Satrio Yudho Widiantoro Savira Oktavina Cahyani Septi Hardini Setya Budi M. Abduh Siti Susanti Sri Kusmawati Sri Oktavia Ginting Syavira Aulia Triana Setyawardani Valentinus Priyo Bintoro Vannesya Fadjri Prastiwi Widia Pangestika Winda Chelsy Tarihoran Wisnu Broto Wisnu Pangestu Setiaji Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yoga Pratama Yolanda Yunivia Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Pramono

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