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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 92 Documents
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Physicochemical and Sensory Characteristics of Cuko Pempek with The Addition of Organic Acid Syaiful, Friska; Maharani, Tian Nabila; Syafutri, Merynda Indriyani
Journal of Applied Food Technology Vol 12, No 1 (2025)
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.25184

Abstract

Cuko pempek is the accompanying sauce when consuming pempek.  One of the ingredients used to make cuko is acid. This study aimed to see the effect of using several types of organic acids on the physicochemical and sensory characteristics of cuko. The analysis method used a Factorial Completely Randomized Design with two treatment factors, namely acid type (tamarind, kandis acid, key lime) and acid concentration (5% and 10%), Viscosity, pH, total acid, total soluble solids and hedonic test on taste and aroma were analyzed in this study. The results showed that the type of acid had a significant effect (α=0.05) on viscosity, pH, and total soluble solids.  Meanwhile, acid concentration significantly influenced pH, total acid, and total solids. Sensory test showed that acid type and acid concentration significantly influenced the flavor and aroma of cuko pempek. Based on sensory analysis, panelists preferred cuko with low concentration of tamarind and kandis acid added, namely 5% acid.
A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025) Hasniah, Nurul; Aziz, Fariz Nurmita; Kamil, Rafli Zulfa; Akter, Tanjina
Journal of Applied Food Technology Vol 12, No 2 (2025)
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.27277

Abstract

Tempeh, a traditional Indonesian fermented soybean product, has garnered increasing global attention due to its rich nutritional profile, health benefits, and suitability as a sustainable alternative protein source. This study presents a bibliometric analysis of tempeh-related scientific publications retrieved from the Scopus database, aiming to map the evolution of research, identify leading contributors, and uncover prevailing and emerging research trends. A total of 897 documents published between 1928 and 2025 were analyzed using VOSviewer to generate visualizations of keyword co-occurrences and bibliographic data. The results show a notable rise in tempeh research after 2010, with significant contributions from Indonesian institutions and increasing global interest. Thematic clusters identified include microbiological fermentation, nutritional and technological applications, animal-based functional food studies, and clinical health research. This study highlights tempeh’s expanding role in functional food science and emphasizes opportunities for interdisciplinary collaboration and further research, particularly in underexplored health and sustainability dimensions.

Page 10 of 10 | Total Record : 92

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