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All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu Pertanian Indonesia Jurnal Pangan dan Gizi International Journal of Science and Engineering (IJSE) Animal Agricultural Journal Journal of Nutrition College Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Litbang Provinsi Jawa Tengah Journal of Agri-Food Science and Technology (JAFoST) Mediagro Jurnal Teknologi Pangan Jurnal Ilmiah Sains Jurnal Agripet

Bhakti Etza Setiani

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Author-ID : 3637419

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Review on Pathogenic Bacteria Listeria monocytogenes, the Detection and the Sequencing Gene Methods Isolated from Meat Products Bhakti Etza Setiani; Yoyok Budi Pramono; Lutfi Purwitasari
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

A study was conducted to review on pathogenic bacteria Listeria monocytogenes, the detection and the sequencing gene methods isolated from meat products, compare selected methods that detect the presence of L. monocytogenes in selected raw and processed meat products. L. monocytogenes (originally named Bacterium monocytogenes) is a gram-positive, non-sporeforming, highly mobile, rod-type, and facultative anaerobic bacterium species. It can grow under temperatures between -1.5 to 45°C and at pH range between 4.4 and 9.4, with the optimum pH of 7. Rapid methods (PCR based and VIDAS-LDUO®) detected L. monocytogenes faster than the conventional method. It was also gathered that Phenotypic identification and Genotypic identification were two types of confirmation test for L. monocytogenes. L. monocytogenes can be found in raw meat and meat product because of environmental contamination, cross contamination or error process.

Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation Natalia Putri Erva Simbolon; Bhakti Etza Setiani; Anang Mohammad Legowo
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Dekke mas na niura is a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed to estimate the shelf life of pasta spices using the Arrhenius equation model Accelerated Shelf Life Test (ASLT). This research was conducted at the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. The materials used in making spices dekke mas na niura were andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red chili, lime, kaffir lime, galangal, and peanuts. The method used for making pasta spices is by mixing spices and grinding ingredients until smooth. Spices are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis is carried out every 6 hours. The parameters tested were Aw value, pH value, and total bacteria (TPC). The results of the test data were then made linear regression with the making of ordes 0 and orde 1, then from the data, the shelf life calculation was done with the Arrhenius equation. The results showed that the highest Aw, pH, and total bacterial values were at 40°C which were stored for 24 hours. The critical point used in estimating shelf life was total bacterial orde 1. Estimation of shelf life based on total bacteria was 5.6 days (25°C); 7.1 days (30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients dekke mas na niura optimum at 30°C. Overall, the higher the storage temperature and storage time, the shorter the shelf life.

Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast) Bhakti Etza Setiani; Yasinta Azhar Sausan; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.8453

Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time on the physical and chemical properties of Nata de Cascara Arabica with a SCOBY starter. The material used in this research was Arabica cascara coffee as the raw material for making kombucha. The research method was designed as a Completely Randomized Design (CRD) with fermentation time as the factor, conducted in five repetitions. Fermentation periods of 8, 12, 16, and 20 days were analyzed for various physical and chemical parameters, including SCOBY’s thickness, yield, color, moisture content, and crude fiber. The data on the results of physical and chemical properties were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level. If differences were found, the Duncan test was applied. The results showed that longer fermentation times significantly affected (p<0.05) moisture content and color (Redness), while thickness, yield, color (lightness), and crude fiber content increased. The best treatment for making Nata de Cascara Arabica is fermentation for 20 days.

Formaldehyde Adulteration in Meatball is Still Prevalent, and it is Hard to Identify Only from its Physical Properties Pratama, Yoga; Astuti, Asri; Setiani, Bhakti Etza
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.20667

Human carcinogenic compound formaldehyde (alternative name, formalin) adulteration in food is inappropriate and illegal. However, its simple and cheap procedure in giving desired food preservation effect becomes the factor of its prevalence in Indonesian community. Our current study focuses on the usage of formaldehyde in meatball products which are sold in bulk without refrigeration in traditional market set up. Eighty different packages of meatballs were collected following accidental sampling method from small groceries in Tembalang, Semarang, Central Java in 2019. Samples were characterized for their formaldehyde content (AOAC 931.08), total plate count, moisture and organoleptic properties. Formaldehyde was found in 1 sample at the level of 176.2 ppm. Whereby, it was among only 4 % of samples that met the maximum microbial limit of 5 log CFU/g. The particular sample was characterized by pale color, rather slimy surface, chewy and weak meatball aroma. Note, this characteristic is not unique and is shared by several other samples. Therefore, this study brings an update that formaldehyde adulteration is still prevalent. The adulterated product has hardly distinctive sensorial properties which make self-evaluation difficult, thus exposing consumers to potential food safety risks.

Co-Authors Adinur Chrismanuel Agatha Intan Wihenti Aghnia Ulul Azmi Putri Aghnia Ulul Azmi Putri Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Alyarahma Nur Aisya Amalina Nur Azizah Aminuyati Anang M Legowo Antonius Hintono Antonius Hintono Any Widiyastuti Arba'ani Ies Wahyaningtyas Arie Widya Sukma Arini, Annisa Shafa Putri Arissaputra, Hermawan Asri Astuti Astuti, Asri Aulia Nabila Ayulianti Wakhidah Bambang Dwiloka Bambang Sulistiyanto Bambang Sulistiyanto Bintoro, V Priyo Cahya Setya Utama Cahya Setya Utama Damayanti, Safitri Dian Wahyu Harjanti Dian Wahyu Harjanti Edy Kurnianto Erningtyas Elok Fatika Ambarwati Fauzia Kusuma Wulandari Febryan Taufiq Gavinda Shailla Nidya Putri Gilang Ade Perdana Handoko, Nisfa Handoko, Nisfa Rama Kamila Hanifah Mustika Wahda Hati, Intan Permata Hatta Mardhika Heni Rizqiati Hermawan Arissaputra Hidayatul Munawaroh Julia Ester Lumbantoruan Khusna Irsalina Kusrahayu Kusrahayu Kusuma Melati Faizun Sunarko Kusumastuti, Maela Rizky Legowo, Anang Lumbantoruan, Julia Ester Melda Afrianti Mohammad Aburizal Bahri Muhammad Ansori Nabila, Aulia Zalfa Nadhia Octaviyanti Natalia Putri Erva Simbolon Nisa Ishma Savitry Nova Damayanti Kurniawan Noviadi Setyo Untoro Novita Wibowo Nurussyifa, Salsabila Yasinta Nurwantoro . Nurwantoro Nurwantoro Nyoman Suthama Octavianti Paramita Patriasari, Novita Dewi Perdana, Gilang Ade Pramono, Yoyok Prima Dewi Ramadhani Purwitasari, Lutfi Rahimi, Vini Ramadhaningrum, Ilma Muliasari Rani Prihatiningsih Rejeki Dewi Pramesti Rifqi Nur Fauzi Risa Fazriyati Siregar Rosidah Rosidah Salma Salsabila Santi Arum Pertiwi Sigit Sulistiarto Silvia Kumala Dewi Siti Susanti Siti Susanti Siti Susanti, Siti Soni Prihutomo, Soni Sri Mulyani Sri Mulyani SRI RAHAYU Sudjono, Elisabeth Febriane Lovita Sulistiarto, Sigit Sunarko, Kusuma Melati Faizun Sutopo Sutopo Sutopo Sutopo Umiyati Atmomarsono Urai, Asya Sabila V Priyo Bintoro V. Priyo Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Wulan Sumekar Yasinta Azhar Sausan Yasmine Setya Adilla Mawardi Yesica Rani Ginting Yoga Pratama Yoga Pratama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono

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