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Journal of Applied Food Technology
Published by Universitas Diponegoro
ISSN : 23559152     EISSN : 26147076     DOI : -
Core Subject : Education,
Other
Journal of Applied Food Technology or JAFT (pISSN 2355-9152 and eISSN 2614-7076) is a peer reviewed journal which is an official worldwide publication of Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University (www.teknologipangan.fpp.undip.ac.id) and in collaboration with Indonesian Food Technologists (www.ift.or.id). The journal publishes two times a year (June and December).
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 10, No 2 (2023)" : 6 Documents clear
Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan Muna, Aulal; Wicaksono, Rumpoko; Wibowo, Condro
Journal of Applied Food Technology Vol 10, No 2 (2023)
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.20868

Abstract

This research investigates the physical and optical properties of single-layer and layer-by-layer biodegradable films composed of hydroxypropyl methylcellulose (HPMC) and nanochitosan. Initially, HPMC and nanochitosan were formulated as single layers at various concentrations, and subsequently, the selected formulas were utilized to produce a layer-by-layer film. The results indicate that the concentrations of 0.4% w/v HPMC and 0.5% w/v of nanochitosan were successfully assembled into a layer-by-layer biodegradable film. Assessment based on multiple parameters (thickness, moisture content, water vapor transmission rate, color, transparency, and biodegradability) reveals that the deposition of nanochitosan onto HPMC in a layer-by-layer configuration enhances most characteristics of single-layer HPMC films, with the exception of optical properties. Moreover, all samples were degraded within a seven-day observation period.
The Potential of Polysaccharides from Various Plants as Constipation Treatment Sari, Yuli Perwita; Candraruna, Dipta Bthari
Journal of Applied Food Technology Vol 10, No 2 (2023)
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.20621

Abstract

Constipation is one of the disorders of Irritable Bowel Syndrome (IBS). Lack of consumption of water and food with fiber are some of the causes of constipation. Treatment for constipation patients can be solved by administering laxatives through drugs (pharmaceuticals) or using polysaccharide parts from plants. There are at least three types of laxatives: bulking agents (having the ability to bulk up), osmotic agents, and stimulants. Polysaccharides can be sourced from whole or some parts of the plants. Each type of plant has different polysaccharide components, and their effects on constipation treatment are also specific. The study aimed to review the mechanisms of polysaccharides from various plants parts and explained the misconception of polysaccharide intake as a laxative agent in treating constipation. This review was based on literature studies related to polysaccharides from plants materials and their effects as laxatives in experimental animals. The review found that these polysaccharides have a positive effect as a laxative or digestive aid. In general, polysaccharides from several plants were extracted and characterized to be used as anti-constipation test materials. These polysaccharides can help increase the amount, weight, and water content of feces (bulk), increase peristalsis, speed up gastric emptying and transit time, as well as restore hormones that work in movement in the digestive tract, and improve the condition of the distal colon tissue. These studies are still limited to using animals as experimental test material in polysaccharides to treat constipation. In addition, it has the potential to be further explored regarding the possibility of clinical trials of polysaccharides in humans as laxatives.
Formaldehyde Adulteration in Meatball is Still Prevalent, and it is Hard to Identify Only from its Physical Properties Pratama, Yoga; Astuti, Asri; Setiani, Bhakti Etza
Journal of Applied Food Technology Vol 10, No 2 (2023)
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.20667

Abstract

Human carcinogenic compound formaldehyde (alternative name, formalin) adulteration in food is inappropriate and illegal. However, its simple and cheap procedure in giving desired food preservation effect becomes the factor of its prevalence in Indonesian community. Our current study focuses on the usage of formaldehyde in meatball products which are sold in bulk without refrigeration in traditional market set up. Eighty different packages of meatballs were collected following accidental sampling method from small groceries in Tembalang, Semarang, Central Java in 2019. Samples were characterized for their formaldehyde content (AOAC 931.08), total plate count, moisture and organoleptic properties. Formaldehyde was found in 1 sample at the level of 176.2 ppm. Whereby, it was among only 4 % of samples that met the maximum microbial limit of 5 log CFU/g. The particular sample was characterized by pale color, rather slimy surface, chewy and weak meatball aroma. Note, this characteristic is not unique and is shared by several other samples. Therefore, this study brings an update that formaldehyde adulteration is still prevalent. The adulterated product has hardly distinctive sensorial properties which make self-evaluation difficult, thus exposing consumers to potential food safety risks.
Effects of Salting Pretreatment on Quality and Safety of Shrimp (Parapenaeopsis Spp.) Powder. Abdullah Zawawi, Nur Farhanis; Ramli, Nor Aisyah; Yusoff, Nur Nadhila Elisa; Tang, John Yew Huat; Abd Ghani, Asmaliza
Journal of Applied Food Technology Vol 10, No 2 (2023)
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.20814

Abstract

Shrimps are well known as one of the healthiest seafood options, providing a huge amount of protein, vitamins, and minerals. However, shrimp is a highly perishable food, thus attempts to make innovative and healthy products may improve per capita consumption while lengthening the nutrient content shelf life. This research focused on the effects of different pretreatment salt concentrations at 0, 3, 6, and 9% on nutritional composition, microbial activity, and sensory evaluation of the shrimp powder samples. The analyses were performed in triplicate using the Association of Official Analytical Chemicals (AOAC) method for proximate analysis and physical analysis was used to determine pH, color, and water activity. The sensory attributes like saltiness, color, odor, texture, and aftertaste were measured using the hedonic scale method. Initial findings demonstrated significant differences in proximate composition, particularly protein content, ranging from 13 to 46% (w/w). There were also notable variations in color attributes among the shrimp powder samples. The lightness value varied, reflecting differences in the brightness levels of the powder, ranging from light to dark shades. The findings also revealed there were no significant differences in the total plate count among the shrimp powder samples which ranged from 3.50 to 2.69 Log CFU/g except shrimp powder treated with 0% salt concentration sample exhibited slightly higher counts compared to others which is 4.93 Log CFU/g. Sensory evaluation revealed variations in saltiness, color, odor, texture, and aftertaste profiles, with certain samples exhibiting stronger saltiness, color, odor, texture, and aftertaste, while others had milder attributes. These findings show that the most preferable salt concentration for brining shrimp is 3% because it can preserve protein content and have the best acceptability during sensory evaluation.
The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Prayitno, Edi; Muttaqin, Izza Wildani; Pangestu, Ridho
Journal of Applied Food Technology Vol 10, No 2 (2023)
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.20732

Abstract

This research aims to determine the best fermentation time to produce optimal buffalo colostrum kefir. Different fermentation times at 12, 24, 36, and 48 hours were used to measure the physicochemical and microbiological characteristics of buffalo colostrum kefir. To produce buffalo colostrum kefir, fermentation process at room temperature (27˚C±1) was used. Viscosity was measured using Ostwald viscometer and Total Dissolved Solid (TDS) was measured digital refractometer. Titratable acidity was analyzed using titration method and pH value was measured using pH meter. Protein content was analyzed using Kjeldahl method and fat content was analyzed using Soxhlet method. The result shows no significant differences (P>0.05) in viscosity which results in a value of 0.92±0.09 to 0.80±0.04 cP. Meanwhile, it shows significant differences (P<0.05) on TDS (24.02±0.80 to 13.30±0.76 ºBrix), titrable acid (1.96±0.10 to 2.53±0.04%), pH value (3.95±0.03 to 3.37±0.04), protein content (14.41±0.94 to 10.57±0.68%), fat content (20.33±0.88 to 6.89±0.90%), total LAB (2.85x106 to 9.57x106 CFU/ml), total yeast (2.16x105 to 7.76x105 CFU/ml), and total microbes (5.15x106 to 5.21x106 CFU/ml). The best treatment was 36 hours of fermentation with 20% grain concentration (w/v) because it produced the highest total Lactic Acid Bacteria (LAB), total yeast, and total microbes so it is potential to be a probiotic drink. 
Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature Al-Baarri, Ahmad Ni'matullah; Mulyani, Sri; Abduh, Setya Budi Muhammad; Hadipernata, Mulyana; Kamil, Rafli Zulfa; Dzakiyalizz, Azka Nadiya; Ulayya, Ghina; Shaliha, Shabrina Nur; Yuliana, Tri; Mawarid, Ailsa Afra; Pangestika, Widia
Journal of Applied Food Technology Vol 10, No 2 (2023)
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.20916

Abstract

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.

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