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All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 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
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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Analysis of weight loss rate, color, sugar content, and total acidity in tomatoes during storage with edible coating Rafli Zulfa Kamil; Fahira Adibah Thalib; Nurwantoro Nurwantoro; Fariz Nurmita Aziz; Heni Rizqiati; Nurul Hasniah
International Journal of Advances in Applied Sciences Vol 15, No 2: June 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v15.i2.pp696-704

Abstract

Tomatoes, as climacteric fruits, offer numerous advantages, making them popular among many individuals. However, they are prone to mechanical and microbiological harm, which is why applying an edible coating is a viable post-harvest handling technique for tomatoes. A combination of corn starch, chitosan, and glycerol serves as an effective edible coating, with corn starch providing hardness, chitosan offering antimicrobial properties, and glycerol acting as a plasticizer. This research seeks to assess the rate of weight loss, color, sugar content, and total acidity in tomatoes during storage with an edible coating. The preparation of the edible coating involves using 2% (w/v) corn starch, 1.5% (w/v) chitosan dissolved in 0.5% (w/v) acetic acid, and 0.25% (w/v) glycerol. The tomatoes were immersed in the edible coating twice, with each immersion lasting 1 minute and a drying period of 5 minutes. Subsequently, the tomatoes were stored for 15 days, with observations made every 5 days. The edible coating has been shown to slow down the deterioration of tomatoes during storage by forming a barrier that restricts the movement of water and air, which are essential for the physicochemical reactions involved in the tomato ripening process.
Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain Jethro Rafande Manurung; Heni Rizqiati; Valentinus Priyo Bintoro
Journal of Applied Food Technology Vol 9, No 1 (2022)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.6777

Abstract

This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients used in this research were buffalo milk and kefir grain. Concentration of kefir grain at 2.5%, 5%, 7.5%, 10% (g/v) was used to measure viscosity, total acid, protein and hedonic level of buffalo milk kefir. Ostwald pipette and pycnometer were used to determine the viscosity, total acid used titration method with NaOH 0.1 N, destruction and distillation methods were used to determine the protein content and the hedonic test were done by 25 panelists. The results show that different levels of kefir grain concentration gave significant effect (p<0.05) on every parameter. Various levels of kefir grain concentration had highly significant effect (p<0.05) on kefir as a product. The conclusions from this study are the more addition of kefir grain, the more viscosity, total acid, and protein content. From the hedonic test gave specific results in sour taste, aroma, texture and overall.
Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir Priyo Bintoro; Anggun Miftahurrahmi; Heni Rizqiati
Journal of Applied Food Technology Vol 10, No 1 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.16413

Abstract

Coffee is one of the plantation commodities that is usually processed into beverage products. The most widely cultivated coffee in Indonesia is Robusta coffee. However, Robusta coffee has a lower quality compared to other types of coffee. Fermentation of coffee beans during wet processing can improve coffee quality. The purpose of this study was to determine the best fermentation time for robusta coffee beans in whey kefir so that quality robusta coffee powder was obtained from the water content, total dissolved solids (TDS) and antioxidant activity. This study used a completely randomized design (CRD) with different fermentation time treatments. Parametric data were analysed by ANOVA and followed by DMRT test. Antioxidant activity data were analysed descriptively. Longer fermentation times reduced the total dissolved solids (TDS) of the coffee beans. However, prolonged fermentation can also increase the water content and reduce antioxidant activity. The best treatment was found to be a fermentation time of 18 hours, which resulted in a coffee bean with a good balance of TDS (3.25°Brix), water content (4.67%), and antioxidant activity (16.09 ppm).
Inovasi Produk Sosis Kelinci sebagai Hilirisasi Usaha bagi Kelompok Ternak Kelinci Aza Akmal Rabbit Farm di Kabupaten Kendal Siti Susanti; Ahmad Ni’matullah Al-Baarri; Heni Rizqiati; Yasmin Aulia Rachma; 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

Abstract

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.
Co-Authors Abdul Rohman Abdul Rohman Rohman Ahmad Ni&#039;matullah Albaari Ahmad Ni’matullah Al-Baarri Ailsa Afra Mawarid Al-Baarri, Ahmad Ni'matullah Anang M Legowo Andi Febrisiantosa Andi Febrisiantosa Anggun Miftahurrahmi 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 Fahira Adibah Thalib Fahmi Arifan Fariz Nurmita Aziz Galih Ayu Kinteki Haristi Uswatun Nisa Hazna Zhavira Herni Nur Sabrina Herostika Insani ISTNA MANGISAH Jethro Rafande Manurung 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 Nurul Hasniah Nurwantoro . Nurwantoro Nurwantoro Nyoman Suthama Olivia Prastiandani Prima Dewi Ramadhani Priyo Bintoro Puji Nugroho Putri Nur Anggraini Rafli Zulfa Kamil 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 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 Yasmin Aulia Rachma Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yoga Pratama Yolanda Yunivia Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Pramono