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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agroindustri Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Teknologi Agro-Industri JMM (Jurnal Masyarakat Mandiri) Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Applied Engineering and Technological Science (JAETS) AgriHealth: Journal of Agri-food, Nutrition and Public Health JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan IJCOSIN : Indonesian Journal of Community Service and Innovation Jurnal Masyarakat Madani Indonesia Journal of Technology and Food Processing (JTFP) Jurnal Abdimas Indonesia Jurnal Sains dan Teknologi Pangan
Ajeng Dyah Kurniawati
Telkom University
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Journal of Applied Food Technology

 1 
Effect of Extraction Time on Dried Form and Powder of Cardamom Seeds in Aqueous Solvent on Physical, Total Phenol, and Flavonoid Properties Latifasari, Nurul; Faizah, Faizah; Kurniawati, Ajeng Dyah
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.21051

Abstract

Cardamom seed spice is a plant that has bioactive components which are thought to be able to act as a natural antioxidant, so it has the potential to be a natural food additive in functional food products. These bioactive components can be obtained by extraction method using distilled water as a solvent. However, there have not been many studies regarding the effect of the extraction time used. Therefore, this research aims to determine the effect of the extraction time of cardamom seeds in simplicia and powder form on the physical properties, total phenols and total flavonoids. The extraction method used is maceration with extraction time levels of 5 minutes, 7 minutes and 9 minutes using distilled water as a solvent. The extract obtained will be tested for physical, qualitative and quantitative properties of total phenols and total flavonoids. The research results show that cardamom seed extract contains phenolics and flavonoids compound with different strengths and the extract color is brownish yellow. The resulting yield was 27.14% with the highest of total phenols 168,796 µg/mL and total flavonoids 38,564 µg/mL in the treatment of cardamom seed powder extraction time of 9 minutes. Cardamom seed powder extract prepared with an extraction time of 9 minutes is more capable of extracting bioactive components compared to other time levels and simplicia form.
Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice Kurniawati, Ajeng Dyah; Faizah, Faizah; Dwi Pratiwi, Evia Zunita
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25754

Abstract

Juice ranks among the most favored beverage products globally. Consumption of tomato juice is acknowledged as a functional food which provides advantages for several mechanisms in the body. Tomato juice is often processed using the pasteurization method to extend its shelf life and inhibit deterioration during storage and distribution. The negative aspects of the pasteurization process in tomato juice processing are the degradation of beneficial components due to increased temperatures. This research aimed at determining the kinetic characteristics of vitamin C and its antioxidant activity in tomato juices throughout the pasteurization process, including the reaction rate constant as a function of process temperature. This research examined the impact of temperature on the degradation of carotenoids, vitamin C, and the reduction of antioxidant activity in pasteurized tomato juice at temperatures ranging from 60 to 90 °C. The pasteurization process significantly decreased the concentrations of vitamin C, carotenoids, and antioxidant activity (P < 0.05) in tomato juice. The degradation kinetics of bioactive compound in pasteurized tomato juice is followed first-order kinetic with the R2 > 0.90, and Arrhenius models could explain the changes in the rate of constant degradation in each of the bioactive compounds. Vitamin C was the most thermolabile compound in pasteurized tomato juice.
Co-Authors Adanti Wido Paramadini Adriano, Riftian Dimas Agustianto, Satya Helfi Akmel Lu’lu Alhakim, Rahmat Anis Khairunnisa, Anis Arima Diah Setiowati Ariq Cahya Wardhana Arlian, Fitranaya Budiarly, Dias Feby Cahyani, Septi Adi Chusnul Hidayat Dasril Aldo Dedy Agung Prabowo Diandra Citra Salsabila Dias Feby Budiarly Evia Zunita Dwi Pratiwi Faizah Faizah Faizah Faizah Faizah Faizah Fathan, Faizal Burhani Ulil Fauzi Ahmad Muda Fitranaya Arlian Fitranaya Arlian Fitranaya Arlian Cintaya Dewi Gati, Andini Rahyu Hidayat, Afifah Naurah Lina Fatimah Lishobrina Lu’lu, Akmel Mahazam Afrad Maulana, Ihsan Maulana, ⁠Ihsan Muhammad Novianto Bayu Saputro Muhammad Tata Awaludin Najah, Sabila Niluh Putu Sonia Agustini Nurjanah, Al Haya Nurul Latifasari Pangestu, Farhan Aryo Raharditya, Carantia Ratih Windu Arini Rifda Naufalin Salimatul Qolbiyah Saputra , Wahyu Andi Silvia Van Marsally Silvia Van Marsally sudianto Sudianto, Sudianto Sulaeman, Gilang Syahputra, Dio Widyawati, Ana Yasin, Feri Yohani Setiya Rafika Nur Zunita, Evia