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Siti Susanti
Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners Siti Susanti; Fajar Fikri Najar; Nurwantoro Nurwantoro
Journal of Applied Food Technology Vol 8, No 1 (2021)
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.8507

Abstract

Red dragon fruit, a popular in Indonesia, has 30-35% portion of skin that has not been used and mostly become a waste. Previous study showed that the skin of red dragon fruit can be used for orange marmalade production. This study objectives are to analyze physical, chemical, and hedonic characteristic of red dragon fruit marmalade (RDFM) with different types of sweeteners. Physical characteristics were evaluated using L*a*b* colorimeter for color intensity, hand refractometer for total soluble solid, and cup and bob viscometer for viscosity. Whereas, chemical characteristics evaluation was carried out using aw meter for water activity, and hedonic characteristic testing by hedonic test. The results showed that the use of different types of sweeteners had a significant effect on the physical, chemical, and hedonic characteristics of RDFM. RDFM made with High-Fructose Syrup (HFS) had the highest brightness, RDFM with sorbitol had the highest redness and water activity (aw), RDFM with honey had the highest yellowness, RDFM with sucrose had the highest Total Soluble Solids (TSS), viscosity, overall hedonic test and the lowest water activity. It can be concluded that sucrose is the best sweetener to use for RDFM because of the highest overall hedonic test so that the final product will be easier to be accepted compared to the other sweeteners.
Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream Yoyok Budi Pramono; Monica Pratiwi Simbolon; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.8454

Abstract

The aim of this research was to determine the effect of adding different concentrations of cascara extract on the melting time and color of ice cream. The material used in this study was cow's milk as raw material for making ice cream with different extract concentration treatments. The research method used was a Completely Randomized Design (CRD) with 5 treatments and 4 repetitions. Variations in extract concentration were 0%, 10%, 20%, 30%, 40%. The melting time test data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if there is a real influence then proceed with the Duncan Multiple Range Test (DMRT). Data of ice cream color test results were analyzed using the Kruskal Wallis non-parametric test with a confidence level of 95% and if there is a real influence, then proceed with the Mann-Whitney test. The results showed that different concentrations of Cascara Arabica extract had a significant effect (p<0.05) on the melting time and color of ice cream products. The increased concentration of cascara extract, the longer the melting time. Ice cream with an extract concentration of 40% was the product with the best treatment because it had the longest melting time and the color of the ice cream was favored by panelists.
Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast) Bhakti Etza Setiani; Yasinta Azhar Sausan; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.8453

Abstract

Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time on the physical and chemical properties of Nata de Cascara Arabica with a SCOBY starter. The material used in this research was Arabica cascara coffee as the raw material for making kombucha. The research method was designed as a Completely Randomized Design (CRD) with fermentation time as the factor, conducted in five repetitions. Fermentation periods of 8, 12, 16, and 20 days were analyzed for various physical and chemical parameters, including SCOBY’s thickness, yield, color, moisture content, and crude fiber. The data on the results of physical and chemical properties were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level. If differences were found, the Duncan test was applied. The results showed that longer fermentation times significantly affected (p<0.05) moisture content and color (Redness), while thickness, yield, color (lightness), and crude fiber content increased. The best treatment for making Nata de Cascara Arabica is fermentation for 20 days.
Co-Authors Bhakti Etza Setiani Fajar Fikri Najar Monica Pratiwi Simbolon Nurwantoro Nurwantoro Yasinta Azhar Sausan Yoyok Budi Pramono