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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Bioeksperimen: Jurnal Penelitian Biologi Jurnal Sains dan Teknologi Pangan Jurnal Pemberdayaan Masyarakat Madani (JPMM) TRIHAYU: Jurnal Pendidikan Ke-SD-an Animal Production : Indonesian Journal of Animal Production Journal of Applied Food Technology Anuva: Jurnal Kajian Budaya, Perpustakaan, dan Informasi Jurnal Pengembangan Penyuluhan Pertanian JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Abdi Insani Humanism : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Masyarakat Hasanuddin (JPMH) Journal of Agri-Food Science and Technology (JAFoST) Journal of Health Technology Assessment in Midwifery Jejak: Jurnal Pendidikan Sejarah Universitas Jambi Indonesian Journal of Accounting and Business WASATHON Berkala Ilmiah Biologi Communication in Food Science and Technology
Siti Susanti, Siti
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Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food Susanti, Siti; Legowo, Anang M.; Mulyani , Sri; Pratama, Yoga
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.594 KB) | DOI: 10.25182/jgp.2022.17.2.115-122

Abstract

This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice’s (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage.
Antimicrobial activity of hard candy with basil (Ocimum sanctum L.) essential oil addition Belqis, Maria; Giyarto, Giyarto; Irvanto, Moch Yusuf; Setyoningrum, Fitri; Susanti, Siti
International Journal of Advances in Applied Sciences Vol 14, No 4: December 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i4.pp1061-1071

Abstract

The basil plant belongs to the Lamiaceae family and contains various active compounds, including phenols, saponins, alkaloids, flavonoids, tannins, and essential oils. These compounds have antimicrobial activity against Streptococcus mutans and Candida albicans, two types of bacteria that can cause bad breath. The addition of basil essential oil to hard candy has the potential to reduce bad breath. This study aimed to determine the concentration effect of basil essential oil on hard candy in inhibiting the growth of Streptococcus mutans and Candida albicans and its acceptance by the panelists. This research was conducted with five treatments with variations in the concentration of basil essential oil, which were 0, 0.25, 0.5, 0.75, and 1%. The results showed that the higher basil essential oil concentration in hard candy inhibited the growth of Streptococcus mutans and Candida albicans. The best treatment was at 0.75% basil essential oil, with sensory panelist acceptance for color 69%, aroma 57%, taste 43%, and overall 58%. Several compounds in basil essential oil, including linalool, eugenol, caryophyllene, and trans-α-bergamotene, are thought to contribute to the ability of this candy to inhibit microbial growth.
Physical, Chemical, and Hedonic Characteristics of Mango Arumanis (Mangifera indica L.) Jelly Drink with Varied Carrageenan Addition as Gelling Agent Susanti, Siti; Urai, Asya Sabila; Setiani, Bhakti Etza; Legowo, Anang Mohamad; Kusumastuti, Maela Rizky
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.13799

Abstract

This study contributed to evaluate the effect of different concentrations of kappa carrageenan on the physicochemical and sensory properties of Arumanis mango (Mangifera indica L.) jelly drink. Kappa carrageenan, a sulphated polysaccharide extracted from red seaweed, is widely used in the food industry as a gelling, thickening, and stabilizing agent. Arumanis mango, known for its sweet taste and strong aroma, has limited natural pectin content, thus requiring additional hydrocolloids for gel formation. Four concentrations of kappa carrageenan (0.35%, 0.40%, 0.45%, and 0.50%) were tested using a Completely Randomized Design with five replications. Physicochemical parameters (syneresis, viscosity, pH and moisture content) and sensory attributes (texture, taste, aroma, color, and overall acceptance) were evaluated. Results showed that carrageenan concentration significantly (p<0.05) influenced all tested parameters. Increasing carrageenan levels enhanced viscosity and pH while reducing syneresis moisture content. Sensory analysis revealed that the 0.40% carrageenan treatment (P2) produced the most desirable texture and overall acceptability. This study highlights that the optimal carrageenan concentration ensures a balance between physicochemical stability and consumer preference, contributing new insight into the development of high-quality jelly drinks from local mango varieties.
Co-Authors Adi, Bayu Nowo Adib Fachri Adyania, Kartika Agus Setiadi Aisy, Jasmine Rikhdatul Al-Baarri, Ahmad Ni'matullah Al-Baarri, Ahmad Ni’matullah Amanullah, Danur Restu Amelia Ayuningtyas, Amelia Anang M Legowo Antonius Hintono Arwinda Nugraheni Astuti, Rizka Devi Widya Bambang Dwiloka Belqis, Maria Bhakti Etza Setiani bila, salsa Bimonov, Salsabila Alya BUDI HARTOYO, BUDI Dafid Slamet Setiana Devara, Hafiz Rama Dewi Sulistianingsih Donna Hermawati Edjeng Suprijatna Endang Sri Lestari Esti Ayu Fahmi Arifan Fajar Wahyono Farahatunnisa, Sita Giyarto Giyarto Hanifatur Rosyidah, Hanifatur Haristi Uswatun Nisa Heni Rizqiati Heni Rizqiati Hernawati, Euis Hidayanti, Rika Huda, Saihul Atho Alaul Irvanto, Moch Yusuf Kamil, Rafli Zulfa Kania, Adira Khairina, Anisa Khasanah, Siti Khuswatun KS, Nayif Zayyaan Musyaffa’ Kurniawan Teguh Martono Kusuma Dewi, Indahsari Kusumastuti, Maela Rizky Lestari, Arisa Puji Lestari, Fatma Puji Muhammad Iqbal Fasa Mulyani , Sri Mutiarini, Oktavia Nakatudde, Hadijah Nandhika, Wanda Mudya Nur Lailatul Rahmah Nurul Frasiska Nurwantoro . Pamungkas, Wanda Aulia Pramesti, Gabriela Wina Ayu Putri, Naluri Amella Rachma, Yasmin Aulia Rama Devara, Hafiz Rohmat, Yusup Nur Nur Rosalinda Rosalinda Sarjana, Teysar Adi Satria, Komang David Adi Setyoningrum, Fitri Shafira, Adrina Eka Siringoringo, Eliezer Patardo Sri Mulyani Suharto Suharto Suroso, Brian Ahmad Susanto, Farrel Ihza Noer Susinggih Wijana Triyono Triyono Urai, Asya Sabila Valentinus Priyo Bintoro Waslah Waslah, Waslah Widya Astuti, Rizka Devi Yayuk Astuti Yoga Pratama Zahra Hasan, Nashwa Zulfaidah Ariany Zuniati, Neti