Article Per Year (5 Year)
p-Index From 2021 - 2026
1.116
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Agrointek Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal SAGO Gizi dan Kesehatan
Rafli Zulfa Kamil
Program Studi Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Jl. Prof. Soedarto, Tembalang, Semarang 50275, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Earth & Planetary Sciences Engineering Environmental Science Health Professions Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers Siti Susanti; Rafli Zulfa Kamil; Finky Firsya Fardiah
International Journal of Advances in Applied Sciences Vol 12, No 3: September 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v12.i3.pp226-233

Abstract

Crackers are one of the dry foods that can experience volume expansion when fried. Salted egg crackers are a form of innovation and product diversification in crackers, which are made using ingredients containing starch and various other additives. This study aims to determine the exact concentration in the use of sodium tripolyphosphate as a crunch in dough on the crispness, thiobarbituric acid (TBA) value, and organoleptic of the salted egg crackers. There were 4 sodium tripolyphosphate (STPP) concentration treatments, namely 0% (T1), 0.25% (T2), 0.5% (T3), and 0.75% (T4). This research method consists of experimental design, research procedures, parameter tests, and data analysis. The results of the analysis of the TBA value showed that the difference in the concentration of STPP affected the rancidity of the salted egg crackers, where the higher the concentration of STPP, the higher the TBA value. Crispness and organoleptic analysis showed the highest value and overall preference, namely 0.75% (T3) treatment. This study concludes that the difference in the concentration of the addition of sodium tripolyphosphate affects the crispness of crackers.
Efek intervensi permen probiotik Lactobacillus plantarum Dad-13 terhadap kualitas feses dan komposisi mikrobia usus balita gizi kurang Rafli Zulfa Kamil; Agnes Murdiati; Mohammad Juffrie; Endang Sutriswati Rahayu
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 1 (2023): Desember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i1.1336

Abstract

Background: Undernutrition, a high nutritional problem in Indonesia, can be caused by the imbalance of the gut microbiota composition and gut healthiness. Probiotic intervention is one of the ways that can maintain those aspects. Preventive steps to address malnutrition can improve human resources in the future.Objectives: This research aimed to evaluate the efficacy of probiotic L. plantarum Dad-13 intervention on fecal quality and gut microbiota modulation of undernourished infants. Methods: This research was conducted in Tirtoadi Village, Sleman, Yogyakarta, from January to March 2020, using a randomized, double-blind clinical control trial design with two groups: placebo (n:15) and probiotic (n:15), over a 50-day intervention period. The probiotic group was given L. plantarum Dad-13 candy, while the placebo group was given candy with the same composition but without adding L. plantarum Dad-13. Anthropometric measurements and feces sampling were carried out before and after the intervention. Fecal samples were then analyzed for fecal quality and intestinal microbial composition. The data obtained were analyzed using the Wilcoxon paired test for within-group differences (before and after the intervention). In contrast, the Wilcoxon rank-sum test was used for between-group analysis (placebo and probiotic).Results: The result showed that the intervention of L. plantarum Dad-13 candy improved defecation frequency (p<0,024) and fecal consistency towards the normal category.  Besides that, although there is no change in the F/B ratio, L. plantarum Dad-13 intervention also enhanced the number of genus-related Firmicutes phylum, which have the benefit of maintaining gut health and inhibiting the growth of pathogenic bacteria.Conclusion: Therefore, probiotic L. plantarum Dad-13 can prevent the progression of stunting in undernourished children.
The Shelf-life, Microbiology Quality, and Characteristic Changes of Probiotic Lactobacillus plantarum Dad-13 Milk Jelly Candy during Storage Rafli Zulfa Kamil; Fida Hasna Fadhila; Angela Dea; Endang Sutriswati Rahayu; Subekti Hartiningsih
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.899-908

Abstract

Probiotics are live microorganisms that, when consumed in sufficient amounts, can provide health benefits to their host. L. plantarum Dad-13 milk jelly candies are non-fermented probiotic products. This study aims to evaluate the changes in the characteristics of probiotic milk jelly candies during storage and their microbiological quality. Characteristics such as pH, water activity (aw), hardness, chewiness, gumminess, brightness, and viability of lactic acid bacteria were analyzed over a period of 4 weeks at two temperatures, namely 4 and 30°C. Sub-lethal injury analysis was conducted to estimate the survival of probiotic cells during the jelly candy manufacturing process. Microbiological quality was assessed through Total Plate Count (TPC), Coliform, Escherichia coli, Salmonella, Mold, and Yeast analyses. The research results showed that the number of probiotic cells experiencing injury was less than 5%. Furthermore, changes in physical characteristics were observed during the 4-week storage period, but the temperature difference only affected pH and aw. The viability of lactic acid bacteria was more stable at a storage temperature of 4°C, and the microbiological quality met the jelly candy standards, except for TPC. Based on the research findings, milk jelly candies can be used as a carrier for probiotic cells as a non-fermented probiotic product innovation, with a recommended storage temperature of 4°C and best consumed within 47 days. Additionally, probiotic milk jelly candies are free from other microbial contamination. Keywords:   Jelly candy, L. plantarum Dad-13, Microbiological quality, Probiotic, Storage
OPTIMASI JUMLAH EGG REPLACER DAN PENGARUHNYA TERHADAP KARAKTERISTIK EGG-FREE MAYONNAISE PROBIOTIK Novia Hidayati Inasa; Faradhilla Dewi Rosanti; Rafli Zulfa Kamil; Antonius Hintono
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.19117

Abstract

Mayonnaise is an oil in water (O/W) semi-solid emulsion that is widely used in the food industry as salad dressing, sauce, and condiment. The use of eggs in the production of mayonnaise was considered health concerns for some people. This study aimed to determine the effect of egg replacer on the physical, chemical, microbiological and organoleptic properties of egg-free probiotic mayonnaise. This study used one-factor Completely Randomized Design (CRD) with variation treatment of egg replacer were 0% (P0), 5% (P1), 10% (P2), 15% (P3) and, 20% (P4). Variables observed included: pH value, amount of lactic acid bacteria, viscosity, stability, droplet size, moisture content, fat content, and organoleptic. The parametric data obtained were analyzed using Analysis of Variance (ANOVA), non-parametric data were analyzed using Kruskall Wallis test, and the droplet size were described descriptively qualitatively. The result of the study showed that the optimal amount of egg replacer was at concentration of 10% (P2) that showed 2,88 on pH value; 7,39 log of Lactic Acid Bacteria, 17.775 cP on viscosity, 89,88% on stability, 32,64% moisture contents, 53,56% fat content, small and uniform droplet size, slightly yellow color, slightly sweet taste, creamy texture, and slightly soy flavor. The amount of egg replacer had a significant effect (p0,05) to increased pH value, total LAB, viscosity, stability, moisture content and decreased the droplet size, fat content, and organoleptic of the egg-free probiotic mayonnaise.
Pengaruh sosialisasi tentang keamanan pangan terhadap skor keamanan pangan pada warung bubur kacang hijau (BURJO) di Tembalang Semarang Setya Budi Muhammad Abduh; Bagaskara Irvan; Sri Mulyani; Yoyok Budi Pramono; Nurwantoro Nurwantoro; Rafli Zulfa Kamil
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1521

Abstract

AbstractBackground: Food safety is an important factor in maintaining human health. The more aware people are of food safety, foodborne diseases or diseases transmitted through food can be suppressed. The number of Burjo stall users is not yet known whether it is accompanied by awareness about food safety. One of the keys to food safety is maintaining hygiene and sanitation, so it is necessary to socialize food safety in Burjo stalls.Objective: To assess the impact of food safety campaigns on Burjo stalls in the Tembalang area of Semarang, as evaluated by food safety scores and total microbial counts.Method: Surveys, observations, and interviews were conducted at 5 Burjo stalls to obtain data on food safety scores (FSS). Samples of fried tempeh were also collected to test for microbial contamination using the total plate count method at the Food Microbiology Laboratory, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. The entire study spanned three months, from June  to August 2023. Following the initial survey, food safety campaigns were conducted twice on the 2nd and 15th days, accompanied by the provision of personal protective equipment for food handlers. Subsequently, a follow-up survey was conducted to gather comparative food safety data.Results: The food safety score before and after food safety socialization was 0,862 and 0,939, while the microbial contamination (CFU/g) was 2,18x104 and 1,31x104. Food safety score increased by 8,96% while microbial contamination increased by 112,41% but still within the safe consumption threshold.Conclusion: Food safety socialization accompanied by the provision of simple personal protective equipment for food handlers in Burjo stalls is effective in improving food safety status and the category of safe consumption.  
Shelf-life prediction of blondo-based probiotic ice cream using accelerated shelf-life testing method Rafli Zulfa Kamil; Sri Mulyani; Regina Putri Ikhwani; Ana Wulandari
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22471

Abstract

Blondo is a by-product of VCO production, commonly used for feed despite its rich nutrition and physiological properties. To reutilize blondo and take advantage of its nutrition, blondo probiotic ice cream is developed as a plant-based functional food. Determining the shelf-life of food products is very important because it reflects the product's durability during the time interval between production and consumption. This study aims to determine the shelf-life of blondo-based probiotic ice cream using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. Blondo-based probiotic ice cream was stored for 28 days at temperatures of -6℃, -11℃, and -18℃. The parameters observed were total Lactic Acid Bacteria (LAB), total acid, pH value, and total solids. The results of the calculation of the Arrhenius model selected the total LAB parameter as a critical parameter. Therefore, we considered using the term “best before” to refer to probiotic efficacy instead of shelf-life. The blondo-based probiotic ice cream is best consumed before if stored at -6℃ is 206.80 days or 6 months 27 days; at -11℃ is 186.47 days or six months 6 days; and at -18℃ is 160.22 days or 5 months 10 days.
Co-Authors Agnes Murdiati Ana Wulandari Angela Dea Antonius Hintono Bagaskara Irvan Endang Sutriswati Rahayu Endang Sutriswati Rahayu Faradhilla Dewi Rosanti Fida Hasna Fadhila Finky Firsya Fardiah Mohammad Juffrie Novia Hidayati Inasa Nurwantoro Nurwantoro Regina Putri Ikhwani Setya Budi Muhammad Abduh Siti Susanti Sri Mulyani Sri Mulyani Subekti Hartiningsih Yoyok Budi Pramono