Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AgriHealth: Journal of Agri-food, Nutrition and Public Health
Arima Diah Setiowati
Department Of Food And Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Education Engineering Environmental Science Health Professions Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) Arifin Dwi Saputro; Mira Aprilia Nur Fadilah; Samuel Keegen Bangun; Sri Rahayoe; Joko Nugroho Wahyu Karyadi; Arima Diah Setiowati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.658-670

Abstract

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources.  Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%).  Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness.  As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords:   Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum
Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties Ajeng Dyah Kurniawati; Chusnul Hidayat; Arima Diah Setiowati
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 4, No 1 (2023): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v4i1.70577

Abstract

Coconut oil has been rising in popularity because of its health benefits. Coconut oil by-product or blondo is obtained during wet processing for virgin coconut oil production. It has a high protein content and can be utilized as an emulsifier in food products. This research aimed to examine the effect of pH, protein and pectin concentration on the stability and emulsification properties of heat-treated blondo protein concentrate-pectin complexes. The best conditions of pH, pectin and protein concentration for forming blondo protein concentrate-pectin complexes through electrostatic interaction were obtained by mixing blondo protein concentrate solution (0.5 to 1.5 wt%) with pectin (0.1 to 0.35 wt%) at different pH conditions (3 to 5). These particles were tested for emulsifying activity, stability and heat stability (85±2 °C; 15 minutes). Complexes formed using 0.5 wt% protein and 0.35 wt% pectin at pH 4 obtained from these experiments had the best zeta potential value and particle size, respectively -25.88 mV and 192.92 nm. Complexation between protein and pectin enhanced the emulsion activity index (EAI), emulsion stability index (ESI) and protection of self-aggregation protein during heating. Complexes that were formed remain stable across a range of pH values (pH 4 to 7). Thus, blondo protein concentrate-pectin complexes formed in this research through electrostatic interaction have better functional properties than the blondo protein concentrate before complexation. Emulsions created using blondo protein concentrate-pectin complexes through electrostatic interaction also had a higher value of emulsifying activity, stability and heat stability than emulsions with blondo protein concentrate alone.
Co-Authors Ajeng Dyah Kurniawati Arifin Dwi Saputro, Arifin Dwi Chusnul Hidayat Joko Nugroho Wahyu Karyadi Mira Aprilia Nur Fadilah Samuel Keegen Bangun Sri Rahayoe