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All Journal Animal Agricultural Journal Journal of Nutrition College Agrointek Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Teknologi Pangan Jurnal Ilmiah Sains Teknologi dan Industri Pertanian Indonesia Communication in Food Science and Technology
Valentinus Priyo Bintoro
Department Of Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Veterinary Other

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Journal : Journal of Applied Food Technology

 1 
Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker Pratama, Yoga; Ulfah, Tsurayya; Bintoro, Valentinus Priyo
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 (33.323 KB) | DOI: 10.17728/jaft.3839

Abstract

Basil contains flavonoid, saponin, tannin, and essential oils namely sineol and eugenol. Basil has been known as appetite stimulant, laxative, fragrance, and breast milk stimulator. This study aimed to determine the effect of basil addition to linear expansion, crispiness, color, and organoleptic of basil cracker. Complete Randomized Design was used in this research with 4 treatments and 5 replications i.e. T1 (10% basil, 90% tapioca), T2 (15% basil, 85% tapioca), T3 (20% basil, 80% tapioca), T4 (25% basil, 75% tapioca). Linear expansion was measured using ruler, hardness/crispiness using texture analyzer, color using digital colormeter, and organoleptic testing was done by 25 panelists. The research showed that basil cracker had linear expansion of 166-235%; hardness of 1264.8-1837.6 gF; L* value of 22,47-40,40 and a* value of -20.73 to -12.67. Variation of basil proportion gave significant effects to linear expansion, crispiness, and color of basil cracker. The best treatment was T2 (15% basil, 85% tapioca) because it had high linear expansion and bright color, was crispy, and preferred by panelists.
Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker Yoga Pratama; Tsurayya Ulfah; Valentinus Priyo Bintoro
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 (274.695 KB) | DOI: 10.17728/jaft.58

Abstract

Basil contains flavonoid, saponin, tannin, and essential oils namely sineol and eugenol. Basil has been known as appetite stimulant, laxative, fragrance, and breast milk stimulator. This study aimed to determine the effect of basil addition to linear expansion, crispiness, color, and organoleptic of basil cracker. Complete Randomized Design was used in this research with 4 treatments and 5 replications i.e. T1 (10% basil, 90% tapioca), T2 (15% basil, 85% tapioca), T3 (20% basil, 80% tapioca), T4 (25% basil, 75% tapioca). Linear expansion was measured using ruler, hardness/crispiness using texture analyzer, color using digital colormeter, and organoleptic testing was done by 25 panelists. The research showed that basil cracker had linear expansion of 166-235%; hardness of 1264.8-1837.6 gF; L* value of 22,47-40,40 and a* value of -20.73 to -12.67. Variation of basil proportion gave significant effects to linear expansion, crispiness, and color of basil cracker. The best treatment was T2 (15% basil, 85% tapioca) because it had high linear expansion and bright color, was crispy, and preferred by panelists.
Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour Indri Iriana Putri; Bambang Dwiloka; Valentinus Priyo Bintoro
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 (205.149 KB) | DOI: 10.17728/jaft.7364

Abstract

This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatments and 4 replications consisted of 5 different lesser yam flour concentrations (0–30%) from total flour that had been used. Water content, texture, and crude fiber content were analyzed using Analysis of Variance (ANOVA) at 5% significance level and reducing sugar content was analyzed using regression equation. The result showed the addition of lesser yam flour can reduce water content. However, it can increase texture, crude fiber content, and reducing sugar content. As conclusion, the concentration of lesser yam flour affected the water content, texture, crude fiber, and reducing sugar in donut.
Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain Manurung, Jethro Rafande; Rizqiati, Heni; Bintoro, Valentinus Priyo
Journal of Applied Food Technology Vol 9, No 1 (2022)
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.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.
Co-Authors Al-Baarri, Ahmad Ni'matullah Amanullah, Danur Restu Anjasmara Bagas Wiedyantara Antonius Hintono Antonius Hintono Ashghar Yusuf Randika Islamay Putra Bambang Dwiloka Bhakti Etza Setiani Bimonov, Salsabila Alya Brilly Cahyo Krisetyadi Damayanti, Safitri Danur Restu Amanullah Desnandia Radhika Ningsih Duana Martha Saragih Enjui Pehulisa Br Barus Fahmi Arifan Fahmi Arifan Fajar Bahari fatimatuz zahra Fito Disa Guna Fitri Nur Karimah Hati, Intan Permata Helga Ayu Sarika Heni Rizqiati Heni Rizqiati Heni Rizqiati Heni Rizqiati Hifni Sofyan Arief Hutajulu, Florent Lam Angur Ida Ayu Putu Sri Widnyani Iman Waliyurahman Ina, Yessy Tamu Indri Desy Natalia Siagian Indri Iriana Putri Karomatus Sholichah Kurniati, Dwitya Lady Abigael Antono Luthfi Hakim Manurung, Jethro Rafande Martha Widi Lestari Mukti Agung Laksono Muthmainnah Muthmainnah Naila Na&#039;ma Sultana Neti Zuniati Nisa Afifah Hajrah Nona Tiama Parera Nurwantoro . Octani Dwi Siswati Pramesti, Gabriela Wina Ayu Priska Kamelia Isfanida Putri Nur Anggraini Rohmat, Yusup Nur Nur Sarjana, Teysar Adi Savitri Diyas Prabaningrum Setya Budi M Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Siringoringo, Rohayana Siti Susanti Siti Susanti Siti Susanti, Siti Sri Mulyani Sri Oktavia Ginting Tambunan, Lia Oktavia Tiara Satwika Purdi Tsurayya Ulfah Tsurayya Ulfah Ulfah, Tsurayya Umiyati Atmomarsono Vannesya Fadjri Prastiwi Visi Andragogi Widiyanto Widiyanto Widya Dwi Pangesti Widya Tamimi Yoga Pratama Yoga Pratama Yosyfa Astiari Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zuniati, Neti