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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 8, No 2 (2021)" : 5 Documents clear
The Effect of Various Vegetable Oils on The Physical - Chemical Properties and Total Plate Count in Making Mayonnaise Sudjatinah Sudjatinah
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.10887

Abstract

Mayonnaise is an oil emulsion product in water (o/w). The main component of mayonnaise is fat, or oil derived from vegetable oil. Fat or oil is very influential on the physical, chemical, and characteristics of mayonnaise because of the fatty acid content. The purpose of this study was to determine the effect of differences in the use of vegetable oil in making mayonnaise on physical, chemical, TPC, and antioxidant properties. This research was conducted experimentally, using a randomized block design consisting of 4 treatments, which were palm oil (P1), coconut oil (P2), corn oil (P3), and sunflower oil (P4) with 6 replications, while the observed variables were viscosity, water content, fat content, protein content, antioxidant content, and TPC. The results showed that various types of vegetable oil had a significant effect (p <0.05) on physical properties: viscosity: P1 571.68 cP; P2 676.17 cP; P3 486.14; P4 552.81 cP. Water content P1 16.90%; P2 16.86%, P3 2067%, P4 17.47%, P1 Fat Content 88.96%, P2 75.22%, P3 72.74%, P4 63.97%, P1 Protein Content 1.89%, P2 1.98%, P3 1.83%, P4 1.61%. Antioxidant Content: P1 35.67 ppm P2 28.00 ppm P3 25.00 ppm P4 20.33 ppm, TPC: P1 24.76 CFU/g P2 22.84 CFU/g P3 21.63 CFU/g P4 21.04 CFU/g. The conclusion of this study shows that various types of vegetables have a significant effect (p <0.05) on physical properties (viscosity), chemistry, and TPC of mayonnaise. Coconut oil / VCO (P2) produces mayonnaise with the best moisture content, viscosity, and protein content. Sunflower seed oil (P4) produces mayonnaise with the lowest fat content and TPC, while corn oil (P3) and sunflower seed oil, (P4) produce mayonnaise with almost the same TPC levels. Palm Oil (P1) Produces mayonnaise with the highest Antioxidants.
Integrating Food Processing Technology in Chemical Engineering Undergraduate Teaching Ching Lik Hii
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.10002

Abstract

Chemical engineering and food processing are two individual disciplines that are related to each other in many scientific and engineering principles. However, food processing is not widely taught in a typical chemical engineering curriculum. In this paper, an overview of the Food Processing Technology subject taught in the Department of Chemical and Environmental Engineering, University of Nottingham Malaysia is presented and discussed with lecture application examples and outcome of assessments based on the Engineering Accreditation Council guideline (Malaysia). The outcome of the assessment will be based on the recent academic session for the year 2019-2020. Attainment of students is also evaluated based on learning outcomes (LO) and program outcome (PO) analyses. The purpose of this evaluation is to reflect and improve the curriculum and for continuous quality improvement purposes which is the key process in accreditation and also to enhance student’s learning experience.
Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream Yoyok Budi Pramono; Monica Pratiwi Simbolon; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.8454

Abstract

The aim of this research was to determine the effect of adding different concentrations of cascara extract on the melting time and color of ice cream. The material used in this study was cow's milk as raw material for making ice cream with different extract concentration treatments. The research method used was a Completely Randomized Design (CRD) with 5 treatments and 4 repetitions. Variations in extract concentration were 0%, 10%, 20%, 30%, 40%. The melting time test data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if there is a real influence then proceed with the Duncan Multiple Range Test (DMRT). Data of ice cream color test results were analyzed using the Kruskal Wallis non-parametric test with a confidence level of 95% and if there is a real influence, then proceed with the Mann-Whitney test. The results showed that different concentrations of Cascara Arabica extract had a significant effect (p<0.05) on the melting time and color of ice cream products. The increased concentration of cascara extract, the longer the melting time. Ice cream with an extract concentration of 40% was the product with the best treatment because it had the longest melting time and the color of the ice cream was favored by panelists.
Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast) Bhakti Etza Setiani; Yasinta Azhar Sausan; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.8453

Abstract

Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time on the physical and chemical properties of Nata de Cascara Arabica with a SCOBY starter. The material used in this research was Arabica cascara coffee as the raw material for making kombucha. The research method was designed as a Completely Randomized Design (CRD) with fermentation time as the factor, conducted in five repetitions. Fermentation periods of 8, 12, 16, and 20 days were analyzed for various physical and chemical parameters, including SCOBY’s thickness, yield, color, moisture content, and crude fiber. The data on the results of physical and chemical properties were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level. If differences were found, the Duncan test was applied. The results showed that longer fermentation times significantly affected (p<0.05) moisture content and color (Redness), while thickness, yield, color (lightness), and crude fiber content increased. The best treatment for making Nata de Cascara Arabica is fermentation for 20 days.
The pH and Hedonic of Chicken Steak Cooked with Seasoning Contains Cashew Apple Extract Wisnu Broto; V Priyo Bintoro; Ghassani Ardan Setiawan; Sri Risdhiyanti Nuswantari; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (2021)
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.10121

Abstract

Cashew apple utilization is less than the cashew itself, due to the cheaper price and therefore often ends up as waste. Extract cashew apple can be applied in chicken steak for marinating as an innovation in food seasoning sauce. This study aims to determine the panelist’s preference for chicken steak marinating with commercial seasoning sauce and marinating with a seasoning sauce that contains cashew apple extract (CAE) on different concentrations of seasoning solution. There were 5 levels of treatment, control treatment (T0) using 40% (v/v) concentration of commercial seasoning, T1, T2, T3, and T4 consecutively using seasoning concentrations 20%, 40%, 60%, and 80% (v/v). The pH of the samples was evaluated with a pH meter, meanwhile, the hedonic test was used to evaluate the preference of the samples. The result showed that the levels of seasoning concentration affected the pH and panelist preference with hedonic assessment over 5 parameters (tenderness, juiciness, taste, aroma, and overall). The increasing seasoning concentration gives more acidic properties indicated by 4,58 pH of. The hedonic assessment showed 60% concentration of seasoning is preferred.

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