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Yoyok Budi Pramono
Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang
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Journal : journal of applied food technology

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.343 KB) | DOI: 10.17728/jaft.60

Abstract

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.
The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice Eries Kusmiandany; Yoga Pratama; Yoyok Budi Pramono
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.73 KB) | DOI: 10.17728/jaft.4444

Abstract

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.
Melting Time, Total Solids, Vitamin C, Hedonic Quality Test of Color, Aroma, Sweet Taste and Overall Soursop Velva (Annona muricata L.) with Various Levels of Carrageenan Concentration Sayyidah Ghaisani Putri; Yoyok Budi Pramono; Antonius Hintono
Journal of Applied Food Technology Vol 8, No 1 (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.8158

Abstract

This study aims to determine the effect of variations in the concentration of carrageenan on melting time, total solids, vitamin C and hedonic quality test of soursop velva. The materials used in this study were soursop, mineral water, carrageenan, sugar and citric acid. Carrageenan was added in different concentrations, i.e., 0%, 0.25%, 0.50%, 0.75% and 1% (w/w). Further, quality attributes of soursop velva were evaluated, including its melting time, total solids, vitamin C and hedonic quality test. Melting time was measured using a stopwatch, total solids were analyzed using an oven, vitamin C was analyzed using spectrophotometry UV-VIS and hedonic quality test was performed by panelists. The measurement showed a significant difference (P<0.05) in total solids, hedonic quality of color, aroma and overall soursop velva as a result of different carrageenan concentrations. However, the melting time and sweet taste of soursop velva did not show significant differences (P>0.05). The most optimal use of carrageenan concentration in soursop velva is 0.25% because it has a soft texture, long melting time and is most preferred.
Co-Authors Al-Baarri, Ahmad Ni'matullah Anang M Legowo Antonius Hintono Eries Kusmiandany Heni Rizqiati Lusida Mulia Arganis Sayyidah Ghaisani Putri Yoga Pratama