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All Journal Food ScienTech Journal JURNAL REKAYASA KIMIA & LINGKUNGAN
Ima Winaningsih
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Engineering Immunology & microbiology

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Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt Astrilia Damayanti; Zuhriyan Ash Shiddieqy Bahlawan; Ima Winaningsih; Fitri Nur Kayati; Yessy Anna Pratiwi; Kakalia Putri Auralita; Anggun Enjelita; Calista Arsanti Ramadhani; Harsya Grezdipa Pratama; Ayasha Maharani; Muhammad Fadhlan Dzikri
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.35989

Abstract

Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical characteristics of yogurt. Yogurt was prepared with Ketapang seed milk at 0%, 10%, 15%, and 20% (v/v) and starter culture at 5%, 10%, 15%, and 20% (v/v), then stored at 4 ± 1 °C for 24 h to stabilize the gel structure before analysis. Protein, pH, syneresis, viscosity, and total solids were analyzed using standard methods, with data evaluated by two-way ANOVA and Tukey’s test (p < 0.01). Results showed that fortification significantly improved all parameters: protein increased from 5.67% (control) to 8.54% (20% seeds, 20% starter), total solids rose from 2.71% to 5.59%, viscosity increased nearly four-fold from 40.95 to 164.02 mPa·s, pH declined from 4.41 to 3.80, and syneresis decreased from 0.546 g/g to 0.109 g/g. The synergistic interaction between Ketapang proteins and lactic acid bacteria enhanced the composition, gel structure, and water-holding capacity of yogurt, resulting in firmer, more stable, and nutritionally enriched products. These findings highlight Ketapang seeds as a novel fortification material for the development of high-protein functional dairy products. This research supports Sustainable Development Goals (SDGs 2 and 3) and the national Asta Cita mission by optimizing underutilized local resources to enhance public nutrition.
Optimization of Acid Degumming of Crude Rice Bran Oil (CRBO) on Phospholipid Removal Using Response Surface Methodology (RSM) Astrilia Damayanti; megawati megawati; Ima Winaningsih; Doni Rahmat Wicakso; Nuryoto Nuryoto; Yusuf Rumbino; Ridwan Anung Prasetyo; Muhammad Prabu Rizki
Jurnal Rekayasa Kimia & Lingkungan Vol 20, No 1 (2025): Jurnal Rekayasa Kimia & Lingkungan (June, 2025)
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v20i1.43691

Abstract

Rice bran, a byproduct of milling rice, has 60% nutritional content and potential for processing into higher-selling goods like rice bran oil (RBO). Degumming is the first stage of refining crude oil. This research aims to remove phospholipids in crude rice bran oil (CRBO) by optimizing acid degumming. Three variables were optimized in this study using Design Expert v13's response surface methodology (RSM) employing central composite design (CCD) experimental design: the amount of phosphoric acid (0.1, 0.15, and 0.2 %w/w), the degumming temperature (50, 70, and 90 C), and the degumming time (20, 30, 40 minutes). The experimental values and predicted results did not correlate well with percentages (%) of error, with more than 50% occurring in 4 of 19 runs. The model's p-value of 0.4939 ( 0.05) is non-significant, with the coefficient determination, R2 being 0.5026. Optimization with desirability value ( 0.5) results showed a phospholipid removal response of 40.479% under conditions of adding 0.1%w/w phosphoric acid, temperature of 83.21 C, and degumming time of 40 minutes, which were determined by Derringers methodology..
Co-Authors Anggun Enjelita Astrilia Damayanti Ayasha Maharani Bahlawan, Zuhriyan Ash Shiddieqy Calista Arsanti Ramadhani Doni Rahmat Wicakso Fitri Nur Kayati Harsya Grezdipa Pratama Kakalia Putri Auralita Megawati Megawati Muhammad Fadhlan Dzikri Muhammad Prabu Rizki Nuryoto Ridwan Anung Prasetyo Yessy Anna Pratiwi Yusuf Rumbino