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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 9, No 1 (2022)" : 5 Documents clear
Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain Manurung, Jethro Rafande; Rizqiati, Heni; Bintoro, Valentinus Priyo
Journal of Applied Food Technology Vol 9, No 1 (2022)
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.6777

Abstract

This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients used in this research were buffalo milk and kefir grain. Concentration of kefir grain at 2.5%, 5%, 7.5%, 10% (g/v) was used to measure viscosity, total acid, protein and hedonic level of buffalo milk kefir. Ostwald pipette and pycnometer were used to determine the viscosity, total acid used titration method with NaOH 0.1 N, destruction and distillation methods were used to determine the protein content and the hedonic test were done by 25 panelists. The results show that different levels of kefir grain concentration gave significant effect (p<0.05) on every parameter. Various levels of kefir grain concentration had highly significant effect (p<0.05) on kefir as a product. The conclusions from this study are the more addition of kefir grain, the more viscosity, total acid, and protein content. From the hedonic test gave specific results in sour taste, aroma, texture and overall.
Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) Shafira, Adrina Eka; Hintono, Antonius; Susanti, Siti
Journal of Applied Food Technology Vol 9, No 1 (2022)
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.8399

Abstract

This research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for making kombucha with different fermentation treatment. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 5 repetitions. Fermentation time variations carried out are 2, 4, 6 and 8 days. Data from the testing of chemical and microbiological properties were analyzed using Analysis of Variance (ANOVA) with a 95% confidence level and if there is a real influence then proceed with the Duncan Multiple Range Test (DMRT). Data from the hedonic quality test results were analyzed using Kruskal Wallis nonparametric test with a confidence level of 95% and if there was a real influence, then proceed with the Mann-Whitney test. The results showed that the different fermentation time of Kombucha of Arabica Coffee Cascara had a significant effect (p <0.05) on total acid, total sugar, total alcohol, total microbes, and hedonic quality of the product. The longer the fermentation lasts, the total acid and total alcohol will increase while the total sugar, total microbes and antioxidant activity will decrease. Kombucha of Arabica Coffee Cascara with 8 days fermentation time is the best treatment product because it meets the quality standards and is preferred by panelists.
The Potential Source of Natural Antioxidant Agent of Cassia alata Microgreen Rohmanna, Novianti Adi; Mulyawan, Ronny; Majid, Zuliyan Agus Nur Muchlis; Afrina, Dina
Journal of Applied Food Technology Vol 9, No 1 (2022)
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.11062

Abstract

This study aimed to utilize Cassia alata (C. alata) as a microgreen and evaluate its potential as a source of natural antioxidant agents. The seeds of Cassia alata were cultivated in Rockwool at room temperature (27±1oC). Uppon the appearance of the first true leaves, approximately 21 days after planting, microgreens were harvested from triplicate trays using sterilized scissors. The antioxidant activity was assessed using the DPPH radical scavenging activity method and analyzed via UV-VIS spectrophotometry. The results showed that the IC50 values of C. alata microgreens was 1.789x103 µg/mL, categorizing it as a weak antioxidant. This study indicates that the extract of C. alata microgreens has the potential to be a natural source of antioxidant agents.
Antioxidant Activity of Sprouting Mungbean (Vigna radiata) Variety VIMA-1 Puyanda, Irvia Resti; Kuswanto, Kapti Rahayu; Margareta, Laurensia Atha; Anggraini, Metha Putri Agustyn
Journal of Applied Food Technology Vol 9, No 1 (2022)
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.9221

Abstract

The  objectives  of  this  work  were  to  investigate  the  influence  of  germination times (24, 48, 72, 96, and 120 hours) and conditions (light and dark conditions) on the antioxidant activity and total phenolic compounds in mungbean sprout. Antioxidant  activity and  total  phenolic  content  were  analyzed  using  in  vitro methods,  with  the  antioxidant  activity  assessed  using  ABTS  and  DPPH methods. We observed a significant increase (p < 0.05)  in antioxidant activity using  the  ABTS  method,  which  decreased  after  48  hours  of  germination.  In contrast, the DPPH method showed a significant decrease (p < 0.05) followed by an increase in antioxidant activity after 48 hours of germination. Meanwhile, germination up to 48 hours significantly reduced (p < 0.05) the total phenoliccontent in both conditions, while against that time, it increased significantly (p <  0.05)  up  to  96  hours.  The  effects  of  germination  time  and  conditions  were significant (p < 0.05) for both antioxidant activities and total phenolic content. Generally,  germination  under  dark  conditions  resulted  in  lower  antioxidant activities and total phenolic content during the germination process
Isolation and Molecular Identification of Lactic Acid Bacteria from Robusta Coffee Fermentation and Antifungal Test against Penicillium sp. Salsabila.JS, Nurfitrah; Jannah, Siti Nur; Nurhayati, Nurhayati
Journal of Applied Food Technology Vol 9, No 1 (2022)
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.12371

Abstract

Lactic acid bacteria (LAB) play an important role in robusta coffee fermentation by soaking coffee beans. Spontaneous fermentation of coffee beans can improve coffee quality by producing organic acids and volatile compounds. The ability of LAB to produce organic acids also has the potential as an antifungal compound. Penicillium is one of the predominant contaminants of coffee beans products in Indonesia. Coffee beans can become contaminated by Penicillium during various stages such as harvesting, processing, transport, and storage. To prevent contamination of coffee beans, new preservation methods involving biological agents, such as lactic acid bacteria, may be used instead of chemicals. The secondary metabolites produced by LAB can be utilized for bio preservation. Lactic acid bacteria in robusta coffee fermentation should be further explored and analyzed for antifungal activity against Penicillium sp., and molecularly identified to determine the spesies of lactic acid bacteria that have antifungal potential. The isolation method was carried out using multilevel dilution and spread plate on MRSA+CaCO3 media. Identification was conducted through macroscopic and microscopic observation of cells and their characteristics, as well as molecular identification. Antifungal testing was performed using the agar well diffusion method. The results of LAB isolation yielded 12 LAB isolates with characteristics of round colony shape, gram-positive, rod and round cell shape, with negative catalase. The test results showed that isolates BKR 4, BKR 11, BKR 12 exhibited antifungal activity. BKR11 isolate was identified as Leuconostoc mesenteroides.

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