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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 2 (2022)" : 5 Documents clear
Sorbet Made from Moringa Leaves and Red Guava as an Alternative for the Management of Iron Deficiency Anemia in Adolescent Girls Arviyani, Tiffany Nisa; Afifah, Diana Nur; Noer, Etika Ratna; Rahfiludin, M. Zen; Mahati, Endang
Journal of Applied Food Technology Vol 9, No 2 (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.15782

Abstract

Moringa leaves (Moringa oleifera) contain high iron (Fe) but low bioavailability of Fe because it contains calcium and tannins. Vitamin C in red guava fruit (Psidium guajava) can increase Fe absorption. Sorbet made from red guava and Moringa leaves can be an alternative to overcome iron deficiency anemia in adolescent girls. This study aims to analyze the level of acceptance, levels of Fe, Ca, vitamin C, and tannins, as well as the bioavailability of Fe sorbet made from red guava and Moringa leaves. Sorbet consists of 5 formulas including, F1 (strawberry sorbet), F2 (red guava sorbet), F3 (Moringa leaf sorbet), F4 (red guava sorbet + 18% Moringa leaves), and F5 (red guava sorbet + 22% Moringa leaves). Acceptance level was tested with the hedonic method (appearance, smell, taste, and texture) and statistically analyzed using Friedman and Wilcoxon test. The Fe and Ca were analyzed using X-Ray Fluorescence (XRF) method, vitamin C and tannins were analyzed using High-Performance Liquid Chromatography (HPLC) and spectrophotometry methods. Fe bioavailability test was performed using the inverted bowel bag method. The level of preference for each attribute was significantly different (p < 0.05). The level of preference chosen was F2. The mean levels of Fe, Ca, vitamin C, and tannins in F4 were 0.95 ± 0.14, 5.91 ± 0.73, 26.29 ± 0.13, and 135.65 ± 0.91 mg/100 g. The mean levels of Fe, Ca, vitamin C, and tannins in F5 were 0.21 ± 0.29, 6.03 ± 0.67, 46.72 ± 0.69, and 87.76 ± 0.40 mg/100 g. The highest Fe bioavailability was F5 while the lowest was F3. The best formula based on the parameters of preference, Fe, Ca, vitamin C, and tannin levels, as well as Fe bioavailability, was sorbet F5.
The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method Kamila, Nadya Permata; Broto, Wisnu
Journal of Applied Food Technology Vol 9, No 2 (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.14892

Abstract

Virgin coconut oil (VCO) can be made from several types of coconuts by using several techniques that potentially result ini clear colour, distinct coconut smell, and long shelf life. In this study, centrifugation method was used in the manufacture of VCO by using green coconuts and red coconuts with a ratio of 1:1 and 2:1. This study aims to determine the ratio of the best raw materials and determine the % yield. This study uses factorial design and a quicker method for calculating the effect of the process variable with eight runs (experimental). The most influential variable was the centrifugation time, where the optimum yield was 35 minutes, the centrifugation speed was 800 rpm, and the ratio of green coconut and red coconut was 4:3. yielded 56.8% yield. It can be concluded that the best way to produce VCO with a high yield is to use a centrifugation method with a ratio of green to red coconuts of 4:3, a centrifugation time of 35 minutes, and a centrifugation speed of 800 rpm.
Active Food Packaging Based on Coconut Coir Pulp with the Addition of Antimicrobial Oleoresin Substance from Ginger Dregs Septiani, Halimah Nisa; Utami, Amelia Regita; Putri, Ananda Salsabilla Fahma; Kamil, Rafli Zulfa
Journal of Applied Food Technology Vol 9, No 2 (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.15558

Abstract

The development of food packaging innovations is ongoing, from materials to varied shapes and designs. Paper packaging is one of the various types of packaging that are widely used as an alternative to plastic packaging. However, the high use of paper can damage the environment, such as deforestation and reduction of green land. Alternative raw materials for making paper need to be studied further, and the addition of active ingredients will be an added value compared to ordinary paper packaging. This narrative review will examine the potential of active food packaging from coconut fiber and the addition of ginger pulp oleoresin. Coconut coir is waste from coconut production that is underutilized, while 25% of one coconut is produced from waste in the form of coconut coir. Coconut coir can replace wood's cellulose fibers to manufacture biodegradable, environmentally friendly paper. Ginger flesh contains oleoresin as an antimicrobial agent. Oleoresin is a mixture of essential oils and resins obtained by extraction. Adding these antimicrobial substances will produce active packaging that effectively handles and prevents contamination and microbial growth in food. Therefore, paper made from coconut coir pulp with the addition of oleoresin has the potential to be developed into active food packaging as an effort to conserve the environment and utilize waste.
Estimating the Shelf Life of Balado “DR” Cassava Chips Based on Free Fatty Acid Parameters with the Accelerated Shelf-Life Test Method Arrhenius Model Sari, Yuliana; Juwitaningtyas, Titisari
Journal of Applied Food Technology Vol 9, No 2 (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.16193

Abstract

Balado cassava chips are one of the processed cassava chips wrapped with Balado seasoning. Balado cassava chips “DR” is one of the cassava chips produced in Sleman, Yogyakarta. The Balado “DR” cassava chip product that has been marketed to shops does not include an expiration date. Whereas information about the shelf life of a food product is one of the important details to be included on the label or packaging. It aims to ensure the quality and safety of a food product when it reaches consumers. During storage, Balado cassava chips can experience a decrease in quality in the form of rancidity caused by the fat content in Balado seasoning due to the hydrolysis process. Free fatty acid analysis or FFA can be used to measure quality degradation caused by the hydrolysis process. The purpose of this study was to estimate the shelf life of Balado “DR” cassava chips based on FFA parameters. The method of estimating the shelf life used is the Accelerated Shelf-Life Test (ASLT) Arrhenius Model. The test parameter used is Free Fatty Acid (FFA). Observations were made every 5 days at 40°C for 20 days and every 7 days at 30°C and 50°C for 28 days. The results showed that the higher the temperature and storage time, the higher the FFA contents. So that the quality of cassava chips decreases with increasing FFA value. Based on FFA analysis, the estimated shelf life of Balado “DR” cassava chips at storage temperatures of 30℃, 40℃ and 50℃, respectively, is 20 days, 18 days and 16 days.
Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna unguiculata Ssp. cylindrica) and Oyster Mushroom Using the Mohr Method by Direct Titration and Ash Mineral Titration Susi, Susi; Al Hakim, Hisyam Musthafa
Journal of Applied Food Technology Vol 9, No 2 (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.12547

Abstract

The use of excessive salt in the food product poses a potential health problem. For this reason, efforts should be made to reduce salt consumption. One of food products containing a significant amount of salt is flavor enhancer. The method of measuring salt content is crucial in seasoning powder to provide a good description of the salt content. Salt content measurement in foodstuffs was analyzed by the Mohr method that can be carried out by direct titration or by kiln to obtain mineral ash. The direct titration method will give faster results than the mineral ash titration. This research aims to obtain a comparison of salt content through direct titration and mineral ash titration, the deviation, and correlation between two methods. The results of the NaCl measurement content with the direct and the ash mineral titration method were significantly different, the correlation regression of the direct titration followed the equation Y = 15.368 + 1.021X. The direct titration showed higher measurement results than the ash mineral titration method. Mohr's method by ash titration is more precise and reliable for measuring NaCl in seasoning powder but requires a longer time.

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