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All Journal Agroindustrial Technology Journal Indonesian Journal of Food Technology
Agus Setiyoko
Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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The Effect of Carrageenan Concentration on the Physical, Chemical Characteristics and Preference Levels of Watermelon Albedo and Red Dragon Fruit Sheet Jam Agus Setiyoko; Soraya Kusuma Putri
Indonesian Journal of Food Technology Vol 2 No 2 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.2.9938

Abstract

This study aimed of this study was to find out how carrageenan affected the physical, chemical, and consumer preference characteristics of an albedo sheet jam combination made from red dragon fruit and watermelon. Four amounts of carrageenan addition— 0%, 1%, 1.5%, and 2%; three repeatations; and a one-factor Completely Randomized Design (CRD)—were employed in this investigation. Analysis. The sheet jam's texture, color, water content, total dissolved solids, reducing sugars, antioxidant activity, Vitamin C concentration, and hedonic tests were all examined after that. The SPSS program is used in statistical data processing to perform one-way analysis (one-way ANOVA). Using the Duncan approach, more study was conducted to determine the variations between treatments. The hedonic test was used to identify the chosen sheet jam formulation, which also included the inclusion of 1% carrageenan concentration, and the following quality test findings were obtained: Lightness (L) 20.19, redness (a*) 7.11, yellowness (b*) -1.87, texture 652.15 N/mm2, water content 18.28% wb, total dissolved solids 21.29% 0 brix, reducing sugars 46.35%, antioxidant activity of RSA 19.32%, and vitamin C 9.14 mg/100 g.
The Improvement of Nutritional Characteristics and Antioxidant Potential of Cowpea Flour Through Germination, Roasting and Its Combinations Yuli Perwita Sari; Agus Setiyoko
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i3.10779

Abstract

Cowpeas are a particular kind of legume and contains the second highest protein after soybeans. Cowpea is inadequate because it has antinutritions such as tannins, phytic acid, and trypsin inhibitors. Pretreatment is necessary to lower anti-nutritional elements and increase the nutrition of cowpeas' ability to be digested. This study was done to determine the effect of various pretreatment techniques on enhancing cowpea flour's nutritional qualities and antioxidant potential. A completely randomized design with one factorial and three analytical replications was done. The findings of this study demonstrate that cowpea flour may be made using a variety of pretreatments, including germination, roasting, or its combination. A combination of germination treatment followed by roasting can significantly reduce the phytic acid, tannin, and color content and increase the yield and density of the cowpea flour produced. In addition, the initial treatment with the combination had the highest protein content of 46.88%, the highest total phenol, and the most increased RSA antioxidant activity of 47.00%. The most effective method to produce cowpea flour with the best nutritional properties and antioxidant potential is a combination of germination and roasting processes as a pretreatment.
Co-Authors Soraya Kusuma Putri Yuli Perwita Sari