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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Majalah Kulit, Karet, dan Plastik agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Indonesian Journal of Agricultural Research Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan
Antonius Hintono
Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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Karakteristik Fisik Saus Tomat Analog Berbahan Dasar Pepaya (Carica papaya L.) dengan Penambahan Asam Sitrat Tambunan, Lia Oktavia; Hintono, Antonius; Bintoro, Valentinus Priyo
Jurnal Teknologi Pangan Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2023.33931

Abstract

Saus tomat analog merupakan sebutan lain dari saus tomat yang dibuat dari buah dengan sifat dan karakteristik sama atau melebihi tomat. Proses dari pembuatan saus tomat analog ditambahkan pewarna, perisa tomat, dan asam sitrat untuk mencapai citarasa serupa. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam sitrat pada saus tomat analog berbahan dasar pepaya terhadap karakteristik fisik. Penelitian ini dirancang dengan 5 perlakuan yaitu penambahan asam sitrat 0,25%, 0,30%, 0,35%, 0,40%, 0,45% (b/b) dari berat papaya dengan 4 kali ulangan. Hasil dari penelitian ini menunjukan bahwa penambahan asam sitrat pada saus tomat analog berbahan dasar pepaya memiliki pengaruh nyata (p < 0,05) terhadap viskositas, warna L* a* b*, organoleptik warna, tekstur dan rasa, serta tidak memiliki pengaruh nyata (p > 0,05) terhadap aw dan organoleptik aroma.Viskositas mengalami peningkatan sedangkan warna L* a* b* dan organoleptik warna, tekstur, dan rasa mengalami nilai yang fluktuatif seiring dengan penambahan asam sitrat. Berdasarkan analisis fisik perlakuan terbaik adalah penambahan asam sitrat 0,45% (b/b) dari berat papaya.  Analog tomato sauce is another name for tomato sauce made from fruit with properties and characteristics equal to or superior to tomatoes. The process of making analog tomato sauce is added coloring, flavor, and citric acid to achieve a similar taste. This study aims to determine the effect of adding citric acid to analog tomato sauce made from papaya on physical characteristics. This study was designed with 5 treatments, namely the addition of citric acid 0.25%, 0.30%, 0.35%, 0.40%, 0.45% (w/w) of papaya weight with 4 replications. The results of this study showed that the addition of citric acid to analog tomato sauce made from papaya had a significant effect (p < 0.05) on viscosity, color L* a* b*, organoleptic color, texture and taste, and had no significant effect (p<0.05). p > 0.05) on aw and organoleptic aroma.Viscosity increased while the color L* a* b* and organoleptic color, texture, and taste experienced fluctuating values along with the addition of citric acid. Based on physical analysis, the best treatment was the addition of 0.45% (w/w) citric acid from the weight of papaya
Overrun, Uji Mutu Hedonik Kekentalan dan Rasa Asam Velva Sirsak (Annona muricata L.) dengan Berbagai Tingkat Konsentrasi Karagenan Putri, Sayyidah Ghaisani; Pramono, Yoyok Budi; Hintono, Antonius
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.28379

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan karagenan dengan tingkat konsentrasi yang berbeda terhadap overrun, uji mutu hedonik kekentalan dan rasa asam velva sirsak. Bahan baku yang digunakan yaitu buah sirsak, karagenan, gula dan asam sitrat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 Perlakuan dan 4 kali ulangan. Perlakuan yang diterapkan adalah penggunaan karagenan dengan konsentrasi yang berbeda yaitu: T0 = 0%, T1 = 0,25%, T2 = 0,5%, T3 = 0,75% dan T4 = 1%. Data hasil uji overrun dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf signifikansi 5% apabila terdapat perbedaan dilanjukan dengan Duncan’s Multiple Range Test (DMRT) dan data hasil uji mutu hedonik dianalisis dengan uji Kruskal-Wallis dan apabila terdapat pengaruh diuji lanjut dengan Mann-Whitney U Test. Hasil menunjukkan bahwa penggunaan karagenan pada velva sirsak memberikan pengaruh nyata (P<0,05) terhadap overrun dan kekentalan velva sirsak, namun tidak memberikan pengaruh nyata (P>0,05) terhadap rasa asam velva sirsak. Penggunaan karagenan pada velva sirsak yang optimal yaitu konsentrasi karagenan sebanyak 0,25% karena menghasilkan velva sirsak mengembang dengan baik dan memiliki tekstur lembut dan kekentalan yang disukai.
Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid Legowo, Anang; Pramono, Yoyok; Hintono, Antonius; Setiani, Bhakti Etza; Nabila, Aulia; Handoko, Nisfa
Indonesian Journal of Agricultural Research Vol. 7 No. 1 (2024): InJAR, Vol. 7, No. 1, March 2024
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v7i1.15207

Abstract

Bananas are a type of climateric fruit that undergoes post-harvest ripening, so bananas are easily damaged and have a short shelf life. Kepok banana flour is one of the food diversification products that can increase add value of kepok bananas. The production of kepok banana flour produces brown flour, so the appearance of flour is less attractive. Research aimed to improve quality of kepok banana flour using citric acid. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were citric acid concentrations of 0%, 0.2%, 0.4%, 0.6%, and 0.8%(w/v). The results obtained were whiteness index values of 75.07%-78.20%, water content of 3.05%-3.55%, reducing sugar of 0.03%-0.012%, color of 1.76-2.16, aroma of 2.00-2.80, and overalls of 2.68-2.92. Increase in the citric acid concentration may increase the reducing sugar, whiteness index, and water content kepok banana flour. The best treatment in the study was a concentration of 0.8% among others.
Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) Shafira, Adrina Eka; Hintono, Antonius; Susanti, Siti
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.8399

Abstract

This research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for making kombucha with different fermentation treatment. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 5 repetitions. Fermentation time variations carried out are 2, 4, 6 and 8 days. Data from the testing of chemical and microbiological properties were analyzed using Analysis of Variance (ANOVA) with a 95% confidence level and if there is a real influence then proceed with the Duncan Multiple Range Test (DMRT). Data from the hedonic quality test results were analyzed using Kruskal Wallis nonparametric test with a confidence level of 95% and if there was a real influence, then proceed with the Mann-Whitney test. The results showed that the different fermentation time of Kombucha of Arabica Coffee Cascara had a significant effect (p <0.05) on total acid, total sugar, total alcohol, total microbes, and hedonic quality of the product. The longer the fermentation lasts, the total acid and total alcohol will increase while the total sugar, total microbes and antioxidant activity will decrease. Kombucha of Arabica Coffee Cascara with 8 days fermentation time is the best treatment product because it meets the quality standards and is preferred by panelists.
Improving Sweet Bread Properties with Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) Pratama, Yoga; Hardiyanti, Felda Pamella; Hintono, Antonius
Journal of Applied Food Technology Vol 11, No 1 (2024)
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.23112

Abstract

Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) has been used in bread making to improve its dough and final product properties. The efficiency of DATEM in bread with the presence of sugar is yet to be studied. Therefore, this study aims to examine the effects of DATEM addition on sweet bread properties, i.e., its water content, loaf volume expansion, porosity and organoleptic properties. Completely Randomized Design (CRD) was employed with 5 treatments and 4 replications. The variables were the addition of DATEM, i.e., 0%, 0.15%, 0.3%, 0.45%, 0.6% (w/w) of the total flour. The data were analyzed using Analysis of Variance (ANOVA) with the significance level of 5%. The study showed that DATEM significantly impacts the physical and organoleptic properties of sweet bread. As DATEM concentration increases, so does moisture content, porosity, and loaf volume. Consequently, the texture becomes softer, and fewer crumbs are produced. Overall, DATEM enhances sweet bread properties, with 0.6% concentration yielding the best results. Sweet bread with 0.6% DATEM exhibited 34.05% moisture content, 76.86% loaf volume expansion, and 3.38 mm porosity.
PENGARUH PENGGUNAAN SARI KULIT BUAH NAGA MERAH TERHADAP KADAR SERAT KASAR, DAYA SIMPAN, DAN KARAKTERISTIK SENSORIS MI BASAH Bethany, Rahma Vashti; Dwiloka, Bambang; Hintono, Antonius
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.6

Abstract

Kulit buah naga merah mengandung serat, antioksidan, dan antimikroba yang cukup tinggi sehingga apabila digunakan pada pembuatan mi basah dapat memperkaya kandungan nutrisi dan memperpanjang umur simpan mi basah. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan kulit buah naga merah dalam bentuk sari terhadap kadar serat kasar, daya simpan, karakteristik sensoris pada mi basah. Penelitian dirancang menggunakan Rancangan Acak Lengkap terdiri dari 5 ulangan dan 4 perlakuan yakni penggunaan sari dengan konsentrasi 0% (P0); 30% (P1); 60% (P2); dan 90% (P3). Sampel mi basah dengan perlakuan P3 memberikan hasil terbaik dengan kadar serat kasar sebesar 2.10%, daya simpan selama 43.2 jam, tekstur kenyal serta berwarna merah muda. Peningkatan konsentrasi sari yang digunakan meningkatkan kandungan kadar serat kasar, daya simpan, dan daya terima panelis terhadap produk mi basah.
Effects of Egg White Addition on Moisture, Protein Content, Solubility and Hedonic Quality of Foam-mat Dried Soybean Powder Primastuti, Priska Tiara; Hintono, Antonius; Mesias, Inish Chris P.; Pratama, Yoga
Journal of Applied Food Technology Vol 11, No 2 (2024)
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.25063

Abstract

Soymilk is a widely popular beverage and often regarded as a dairy alternative. One option to increase the shelf life of soymilk is by converting it into soy milk powder. Foam mat drying technique offers faster drying process due to larger surface area and better rehydration due to more porous agglomerates. This research aims to determine the effects of egg white addition as a foaming agent in the foam-mat drying process of powdered soymilk on the water content, protein, solubility and hedonic quality. The research employed a completely randomized design with 4 treatments and 5 replications, i.e., addition of egg white as a foaming agent at different concentrations: 25%, 30%, 35%, and 40% (w/v). The results showed that the increasing egg white concentration significantly increases protein content and reduces both solubility and hedonic quality of the powdered soymilk product. However, egg white addition has no significant effect on water content. The best powdered soymilk product was observed at 25% egg white addition, which gave a water content of 3.88%, protein content of 23.61%, and solubility of 61.06%.
Microbiological and physics testing encapsulation of Lactobacillus plantarum with kepok banana flour Legowo, Anang Mohamad; Pramono, Yoyok Budi; Hintono, Antonius; Setiani, Bhakti Etza; Nabila, Aulia Zalfa; Handoko, Nisfa Rama Kamila
International Journal of Advances in Applied Sciences Vol 14, No 1: March 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i1.pp19-27

Abstract

Kepok banana flour (KBF) contains fructo-oligosaccharides (FOS) which can stimulate the growth of Lactobacillus plantarum bacteria in the digestive tract. The encapsulation technique is done to maintain the viability of probiotic bacteria from environmental conditions by packaging using coating materials like skim milk and maltodextrin. This research aims to determine the effect of adding KBF with different concentrations on Lactobacillus plantarum encapsulates. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatment given was a concentration of KBF of 0, 2, 4, 6, and 8%. The results obtained were a lactic acid bacteria (LAB) viability value of 8.72 Log CFU/g-9.16 Log CFU/g, a pH value of 6.55-6.43, yield value of 23.39%-23.43%, color of 3.36-3.12, aroma of 2.80-2.88, texture of 3.08-2.92, and overall, 3.12-3.36. The addition of 8% KBF can increase LAB viability, color, and texture, but reduces the pH value, yield, and aroma of Lactobacillus plantarum encapsulates and produces a well-encapsulated microcapsule morphology.
Co-Authors Abduh, Setya Budi M Afrizal Muhamad Nur Agustini Suwarastuti Ahmad Ni’matullah Al–Baarri Al-Baarri, Ahmad Ni'matullah Albaari, Ahmad N AlBaarri, Ahmad Nimatullah Aliza, Zahra Nafa Alya Tiyas Rif&#039;anna Amalina Noor Shabrina Aminuyati Anang M Legowo Arbowati, Jora Linca Arie Widya Sukma Arif Budiman Astrid Agustina Nur Amanah Aulia Nabila Azalia Rohmani Surya Sari Bambang Dwiloka Barlian Rizal Bethany, Rahma Vashti Bhakti Etza Setiani Charliany Hetharia Chindy Iswara Sembiring Cynthia Monica Dwi Agustina Wijayanti Dwi Ahmadi Dipowaseso egi aliyul rahmasari Elisabet Selly Andriani Fahmi Arifan Fito Disa Guna Fitri Nur Karimah Galih Ayu Kinteki Galuh Angga Lukito Gavinda Shailla Nidya Putri Gilang Ardiansyah Hafizh Azzam Hilmy Handoko, Nisfa Handoko, Nisfa Rama Kamila Hardiyanti, Felda Pamella Helga Ayu Sarika Heni Rizqiati Hermin Werdiningsih Hutajulu, Florent Lam Angur Irene Raras Nawangsasi Irene Raras Nawangsasi ISTNA MANGISAH Iwan Fajar Pahlawan Kusrahayu Kusrahayu Legowo, Anang Luna Auria Andansari Lutfi Amalia Shaliha Luthfiyah Nur Sulistiyani Maharani, Arnetta D Megawangi Megawangi Melinda Erdya Krismaputri Mesias, Inish Chris P. Miranda Miranda Muhammad Johan Adhibuana Nabila, Aulia Zalfa Nani Fitriyani Neisya Rizki Adefatma Nida Faradillah Nietha Yuliana Niken Werdhosari Nisa Afifah Hajrah Novita Wibowo Nurwantoro . Oktavia R Puspitarini Pramono, Yoyok Primastuti, Priska Tiara Putra, Rivan Triardhana Putri Setyoningsih Putri, Sayyidah Ghaisani Rafaella Chandraseta Megananda Raras Setyaningsih Risa Fazriyati Siregar Risa Fazriyati Siregar Sabrina Sabiella Husna Salma Salsabila Setya Budi Muhammad Abduh, Setya Budi Muhammad Shafira, Adrina Eka Siti Susanti Siti Susanti, Siti Sri Mulyani Sri Mulyani Sri Mulyani Sutaryo Sutaryo Tambunan, Lia Oktavia taufiqi bagas ramadhani Tisqa Rizky Quna Uswatun Khasanah Valentinus Priyo Bintoro Vita Paramita Widya Dwi Pangesti Winda Chelsy Tarihoran Yesica Rani Ginting Yoga Pratama Yoga Pratama Yos Johan Utama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zaki Mala Nugraheni, Zaki Mala Zuniati, Neti