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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 5 Documents
 1 
Search results for , issue "Vol 7, No 2 (2020)" : 5 Documents clear
Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata) Sabrina Sabiella Husna; Antonius Hintono; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.117 KB) | DOI: 10.14710/alj.v%vi%i.215 - 222

Abstract

This research investigated the effect of pumpkin flour on texture, water absorption, aw, and hedonic quality of white millet flakes. The research design used Completely Randomized Design with one factor of pumpkin flour concentration. White millet, sugar, salt, and pumpkin flour were used as materials. Pumpkin flour was added to the flakes’ dough at a concentration of 0, 10, 20, and 30% (w/w). The results showed that the pumpkin flour provided a significant effect (p <0.05) to texture, water absorption, and hedonic quality of flakes, but did not provide significant affect (p> 0.05) to aw. The most optimal concentration of pumpkin flour was 10% proved by texture of 395 gf, water absorption of 95%, aw of0,25, and best organoleptic properties which were slightly yellow color, slightly fragrant aroma of pumpkin, a slight taste of pumpkin, and crispy texture. As conclusion, the utilization pumpkin flour to the dough may affected to the physical appearance in the flakes.
Aging process of black garlic using natural material as spontaneous fermentation medium Satria Bhirawa Anoraga; Anjar Ruspita Sari; Iman Sabarisman; Jumeri Wikarta
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v%vi%i.9129

Abstract

This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var. Solo garlic) were cleaned up, weighed, covered by banana leaves, then put in clay chamber and bamboo chamber. Garlic were covered by alluminium foil used as control. All samples were aged using rice warmer in 60-70oC for 20 days. Brix(%) was measured using hand refractometer and antioxidant activity content was analyzed using 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay. Result shows significant differences (P<0.05) on brix in obtained black garlic using clay chamber, bamboo chamber, and alluminium foil resulting a value of 5.2, 6.2 and 4˚Brix, respectively. Antioxidant activity content of black garlic were 60.5±0.156, 62,52±0,226 and 52.81±0.381% for clay chamber, bamboo chamber and alluminium foil, respectively, resulting the significant differences (P<0.05) among treatments. The antioxidant activity and brix of black garlic with bamboo chamber (besek) was significantly higher (P<0.05) than others. This result may provide beneficial information to home industry that produce black garlic for herbal food.
Comparative Analysis of Calcium Content in Milkfish by Varying of Wet and Dry Conditions Using AAS Instrumentation Irman Idrus; Sabda Wahab; Faizal Mustapa; Dwiprayogo Wibowo
Journal of Applied Food Technology Vol 7, No 2 (2020)
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.8455

Abstract

Standard method to determine some metal and metalloid elements using atomic absorption spectrometry (AAS) instrument has been widely applied based on the absorption of radiation by free atoms. Thus, this study applied the standard AAS method to determine calcium (Ca) levels by varying wet and dry milkfish (Chanos chanos) in order to observe high Ca content categorized for healthy food. The preparation of milkfish were done by varying the condition of wet and dry meat. Fish meat was washed, crushed, dried, and extracted then filtered to get the filtrate from milkfish. It was analyzed based on qualitative observation that the [(NH4)2CO3] and [(NH4)2C2O4] reagents have reacted with the Ca element to form precipitates as CaC2O3 and CaC2O4. Furthermore, quantitative data using the AAS instrument to observe the Ca content of wet and dry meat shows that the wet milkfish has Ca content at an average of 0.0152 mg.g-1, whereas in dry meat conditions it shows an increase in Ca level to 0.0192 mg.g-1. This work has provided an overview of dietary requirements for the determination of Ca content in milkfish under dried meat which is very suitable for developing healthy food.
Optimization Formula: Additions of Flour from Nutmeg Dregs (Myristica fragrans) and Elephant Ginger (Zingiber officinale) on Cookie Making Using RSM (Response Surface Method) Riza Trihaditia; Rani Sugiarni; Melissa Syamsiah; Melati Kusuma Badriah
Journal of Applied Food Technology Vol 7, No 2 (2020)
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.9274

Abstract

Nutmeg and elephant ginger possess high economic value, such as for the production of essential oil which is good for the body health. However, the application of both spices in Indonesian community is still limited, for instance, in the making of wedang, a traditional herbal beverage. The objective of this research was to valorize nutmeg and elephant ginger dregs (waste) from wedang production in a form of cookies which is obtained from the blend of nutmeg pulp flour and elephant ginger dregs flour. The study employed five cookies formula using RSM (Response Surface Method). Formula F1 = 100% Nutmeg Dregs Flour, F2 = 75% Nutmeg Dregs Flour + 25% Elephant Ginger Dregs Flour, F3 = 50% Nutmeg Dregs Flour + 50% Elephant Ginger Dregs Flour, F4 = 25% Nutmeg Dregs Flour + 75% Elephant Ginger Dregs Flour, F5 = 100% Elephant Ginger Dregs Flour. The optimum response to the organoleptic tests (taste, aroma, texture and color) were determined from 29 untrained panelists and 1 expert panelist. The results showed that cookies with the addition of nutmeg dregs flour and elephant ginger dregs flour (F5) were the most popular formula for the panelists. However, in terms of utilization of wedang byproducts, (F3) have the highest value.
Effect of Yellow Pumpkin (Cucurbita moschata) Flour Addition on Proximate Levels and Calories of White Millet (Panicum miliaceum) Flakes Hazna Zhavira; N Nurwantoro; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 2 (2020)
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.7268

Abstract

This research aims to determine the effect of adding pumpkin flour with different concentrations to the proximate levels and calories of white millet flakes. Complete randomized design used in this research with 4 treatments and 5 replications. This research consisted of formulations which was divided into 4 treatments in the form of adding pumpkin flour with concentrations of 0%, 10%, 20%, and 30% w/w white millet. The material used was white millet, pumpkin, sugar, salt, and water. Proximate levels were calculated using proximate analysis while calories was calculated based on the calculation of carbohydrate, protein, and fat composition of the samples produced. The results showed that the addition of pumpkin flour with different concentrations had a significant effect (p<0.05) on protein content, fat content, ash content, crude fiber content, carbohydrate content, calories, and had no effect (p>0.05) on water content. As conclusion, the addition of pumpkin flour 30% was the best treatment proved by its highest fiber content and low in calories. 

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