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All Journal Agrointek Jurnal Matematika Sains dan Teknologi PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Jurnal Pendidikan Terbuka Dan Jarak Jauh AGRITEKNO, Jurnal Teknologi Pertanian Gorontalo Agriculture Technology Journal Media Karya Kesehatan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Diseminasi : Jurnal Pengabdian kepada Masyarakat Food ScienTech Journal Journal of Applied Agricultural Science and Technology Open Global Scietific Journal Journal of Research and Innovation In Open and Distance Learning Jakadimas
Eko Yuliastuti E.S
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Applied Agricultural Science and Technology

 1 
Effect of Stevia and Erythritol on Sensory, Microbiological, and Physicochemical Characteristics of Black Glutinous Rice Cookies Sulistyawati, Eko Yuliastuti Endah; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.204

Abstract

Cookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies. This study aimed to evaluate the effect of adding artificial sweeteners on the physical, sensory, microbiological characteristics, and functional benefits of cookies. A completely randomized design with sweeteners (stevia and erythritol) and concentrations (0.2%, 0.4%, and 0.5%) was used. The results showed that stevia and erythritol had significantly affected all test parameters, except in the mold/yeast parameters of cookies. The adding of stevia and erythritol significantly decreased L*, a*, b*, hedonic scores, caloric values, dietary fiber contents, total microbial values but significantly increased hardness and antioxidant capacities (IC50) of final cookies. All sensory ratings of the sucrose and formulated cookies were >3 points, which demonstrated that stevia and erythritol can be sugar replacers that can reduce calorie cookies. The findings can guide in the reformulation of low-calorie, high-fiber, and non-gluten cookies.
Study on The Addition of Honey as a Natural Antimicrobial Agents in Avocado Juice (Persea americana Mill) Suhartatik, Nanik; Mustofa, Akhmad; Wijaya, Danastri; ES, Eko Yuliastuti; Astuti, Beti Cahyaning
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.241

Abstract

Unpasteurized avocado juice is a popular food product, considered natural, fresh, and healthy. Microbial contamination in unpasteurized juice is high and can pose health risks to humans. Such processing technology is applied to reduce the level of contamination, such as pasteurization, adding preservatives, cooling/freezing temperature, or adding antimicrobial compounds. Honey has a high sugar content, low pH, contains hydrogen peroxide, and organic acid that can inhibit the growth of pathogenic bacteria. This research aims to determine the antibacterial activity of honey in avocado juice using different types of honey types including honey produced by Apis dorsata (AD), Apis mellifera from wildflowers (AMW), Trigona sp (TG) and A. mellifera from kapok (Ceiba pentandra) (AMC) flowers). The second factor was honey concentration (5, 10, and 15%). The results showed that after 2h of incubation, AD honey inhibited the total coliform bacteria by 98.84% at a concentration of 10%, AMW honey effectively inhibited total Staphylococci by 99.04% at a concentration of 15%, and TG honey successfully inhibited total Salmonella-Shigella bacteria at a concentration of 15%. Therefore, using honey in avocado juice can inhibit the growth of pathogenic bacteria, although it has not reached the minimal limits of fruit juice quality standards. Further research is needed to determine the minimum inhibitory concentration of honey required to inhibit pathogenic bacteria in avocado juice.
Co-Authors Adhi Susilo Adhi Susilo Adhi Susilo Ainun Mardiyah Akhmad Mustofa Alfi Rahmawan Ali Djamhuri Alutsyah Luthfian Angraini Mariam Saraswati Astuti, Beti C Athiefah Fauziyyah Athiefah Fauziyyah Athiefah Fauziyyah Athiefah Fauziyyah Beti Cahyaning Astuti Dem Vi Sara Desy Lustiyani Dewi Juliah Ratnaningsih Diki Dini Nur Hakiki Dini Nur Hakiki Dini Nur Hakiki Endang Indrawati Fadila, Ila Hakiki, Dini Nur Hari Hariadi Ida Malati Sadjati Ihfan Bagas Aditya Judiono Judiono Lula Nadia Maulida, Iffana Dani Mohamad Rajih Radiansyah Mohamad Rajih Radiansyah Mufadilah, Iklima Mutiara Ulfah Mutimanda Dwisatyadini Nanda Pratiwi Nanik Suhartatik Rina Rismaya Rina Rismaya Rina Rismaya Saraswati, Angraini Mariam Suhartatik, Naniek Trimurti Artama Tutisiana Silawati Wijaya, Danastri Winda Nurtiana Yusep Ikrawan