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Journal of Applied Food Technology

jaft
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Published by Universitas Diponegoro

ISSN : 23559152 EISSN : 26147076 DOI : -

Core Subject : Education,

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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).

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Articles 5 Documents

Search results for , issue "Vol 5, No 2 (2018)" : 5 Documents clear

Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels Bambang Kunarto; Ely Yuniarti Sani
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The increase in durian production results in the accumulation of durian peel waste. The bioactive component of durian peel has the potential to be used as an antioxidant. Thus, there is a need to carry out an extraction process to obtain bioactive compounds from durian peel. However, conventional extraction methods cause damage to phenolic compounds due to oxidation, hydrolysis and ionization reactions during the extraction process. Therefore, durian peel extraction was carried out using ultrasonic assisted extraction method (UAE) in this study. The purpose of this study was to investigate the effect of varying ratios of durian peel to ethanol solvents and extraction time on the yield, total phenolics content, total flavonoids content and antioxidant activity. The results of the research data were analyzed using a two-factor completely randomized design, which included variations of the ratio of durian peel to ethanol solvents and extraction time The Duncan’s New Multiple Range Test (DNMRT) was carried out as a follow up test to determine the differences in each treatment at a significance level of 0.05. The results showed that the best treatment for peel extraction using ultrasonic assisted extraction was a 1: 9 ratio of durian peel to ethanol at an extraction time of 20 minutes. The extraction of durian peel under this condition gave the highest yield of 12.77 ± 0.16%, antioxidant activity (IC50) of 38.33 ± 0.12 ppm, total phenolic content of 63.30 ± 0.08 mgGAE / g and total flavonoids content of 47.53 ± 0.48 mgQE / g. In addition, total phenolics content and total flavonoid content showed a strong correlation to the antioxidant activity of durian peel extract.

Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature Siska Agustina Dwi Haryanti; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be changed in snake fruit. The purpose of this study was to determine the change of total acid in snake fruit during storage at room temperature. The total acid was calculated by titration method using malic acid calculation. Based on the results of the study showed an increase in total acid when snake fruit was stored in room temperature. As conclusion, the total acid was able to be detected in snake fruit during room storage and its change could be determined.

The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose Widia Pangetika; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.

Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature Dika Intan Ayudiaswati; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto; Risfaheri Risfaheri
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Salak pondoh (Salacca edulis reinw) is one of horticulture product that easily to decay. Decaying aroma is one of indicators for qualities loss of salak pondoh. The purpose of this research is to detect the decay aroma of salak pondoh during the storage of 15 days. The preservation was categorized into three stages of preservation time: early, middle, and last day. All salak was preserved in room temperature at aseptic condition with detected humidity at 50-60%. According to the obtained data, it was detected that decay aroma was detected in 80% of salak in last stage of preservation. Amazingly, 5% of salak at this stage was not detected its decay aroma. As conclusion, decay of salak could be determined by the decay aroma and mostly it was appeared in the last stage of preservation.

Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration Maulana Yusuf; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use NaCl. The purpose of this study was to determine the ability of low NaCl concentration to inhibit the browning reaction based on the color change of L* value. Apple peels was dipped in phosphate buffer pH 7.0 containing 0.1 M NaCl and incubated at room temperature for 6 hours. The result indicated the hindrance of NaCl in the development browning color that was detected by L* value. In conclusion, NaCl may inhibit the process of browning apple in room temperature.

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Contact Name
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Contact Email
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Phone
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Journal Mail Official
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Location
Kota semarang,

Jawa tengah

INDONESIA