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Journal of Applied Food Technology

jaft
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Published by Universitas Diponegoro

ISSN : 23559152 EISSN : 26147076 DOI : -

Core Subject : Education,

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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 109 Documents

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Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Lusida Mulia Arganis; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Ahmad Ni'matullah Al-Baarri
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.

Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties Arisa Puji Lestari; Siti Susanti; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The objective of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests. F0-F4 was roasted for 35 minutes at 20 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. F1 had the lowest(p<0.05) water(5.58%) and ash content(4.63%), while its extract content(29.68%) was the highest(p<0.05) out of all the other varying ratios of coffee: spices formula (F1-F4). There was no significant difference between F1 and F0(100% coffee). F4 had the lowest IC50(21.62μg/mL) among other formulas. Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The more the proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.

Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition Anugrah Tamam Basroni; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aimed to analyze the viability of lactic acid bacteria in carrageenan fortified yogurt powder. This research was done in Laboratory of Food Chemistry and Nutrition Faculty of Animal and Agriculture and Laboratory of Integrated Diponegoro University. Yogurt was made using pasteurized fresh milk and inoculated with Lactobacillus bulgaricus and Streptococcus thermophillus. The incubation was set to 6 hour and followed drying in vacuum oven. Carrageenan 0.5% (w/v) was mixed prior to the drying. The all treatment was repeated 4 times. The viability of lactic acid bacteria in powdered yogurt was analysed during 10 days. The results of this research showed that carrageenan addition provide no noticeable effect to the viability in powdered yogurt during the ten days storage. The conclusion of this research was carrageenan may be used in powdered yogurt without provide any affect in the viability of lactic acid bacteria.

Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker Yoga Pratama; Tsurayya Ulfah; Valentinus Priyo Bintoro
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Basil contains flavonoid, saponin, tannin, and essential oils namely sineol and eugenol. Basil has been known as appetite stimulant, laxative, fragrance, and breast milk stimulator. This study aimed to determine the effect of basil addition to linear expansion, crispiness, color, and organoleptic of basil cracker. Complete Randomized Design was used in this research with 4 treatments and 5 replications i.e. T1 (10% basil, 90% tapioca), T2 (15% basil, 85% tapioca), T3 (20% basil, 80% tapioca), T4 (25% basil, 75% tapioca). Linear expansion was measured using ruler, hardness/crispiness using texture analyzer, color using digital colormeter, and organoleptic testing was done by 25 panelists. The research showed that basil cracker had linear expansion of 166-235%; hardness of 1264.8-1837.6 gF; L* value of 22,47-40,40 and a* value of -20.73 to -12.67. Variation of basil proportion gave significant effects to linear expansion, crispiness, and color of basil cracker. The best treatment was T2 (15% basil, 85% tapioca) because it had high linear expansion and bright color, was crispy, and preferred by panelists.

Malonaldehyde Level of Administration Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats Irma Sarita Rahmawati; Soetjipto Soetjipto; Annis Catur Adi; Aulanni’am Aulanni’am
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

There is an increasing amount of evidence that oxidative stress related to hypertension can damage the function of diverse structures such as aorta. It is a well-established fact that chlorogenic acid and anthocyanine found in purple sweet potato generates bioactive compound with antihypertensive and antioxidant activities. The present study sought to investigate antioxidant activity of extract ethanol of purple sweet potato (EP) in deoxycorticosterone acetate (DOCA–salt)–induced hypertensive rats (Rattus norvegicus). The rats were orally administrated a 95% ethanol extract of purple sweet potato (var. Ayamurasaki) (EP) in a daily dose of 200 and 400 mg/kg body weight for 4 weeks. Aorta total malondialdehyde (MDA) and histopathology of aorta abdominal were examined. Aorta injury was observed in DOCA-salt hypertensive group rats compared to normotensive group rats, as aorta MDA significantly increased (P <0.05). In contrast, treatment of DOCA-salt hypertensive rats with different dose of EP significantly reduced the total aorta MDA, as well as repair kidney damage, suppressed smooth muscle cell proliferation and lessen aorta wall thickening compared to controls. This is the first report that demonstrated blood pressure lowering and antioxidative effects of an ethanol extract of purple sweet potato, containing chlorogenic acid, in a DOCA–salt model of hypertension.

Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour Indri Iriana Putri; Bambang Dwiloka; Valentinus Priyo Bintoro
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatments and 4 replications consisted of 5 different lesser yam flour concentrations (0–30%) from total flour that had been used. Water content, texture, and crude fiber content were analyzed using Analysis of Variance (ANOVA) at 5% significance level and reducing sugar content was analyzed using regression equation. The result showed the addition of lesser yam flour can reduce water content. However, it can increase texture, crude fiber content, and reducing sugar content. As conclusion, the concentration of lesser yam flour affected the water content, texture, crude fiber, and reducing sugar in donut.

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

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.

Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia Ahmad Ni'matullah Al-Baarri; Dian Ari Setianingsih; Yoyok Budi Pramono
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research was done to detect total yeast on small scale kefir industry in Semarang, Central Java, Indonesia. The total plate count method was used to analyze total yeast in mango flavored kefir. This research used mango flavored kefir since this products was the top demand by consumer among kefir flavored products that was produced in this manufacture. Kefir from manufacture was transferred to laboratory using container box to provide buffer in the temperature decrease. As result, total yeast in mango flavored kefir was 1,21±0,06x105 CFU/ml. This total yeast was in the range of the Standard Codex 243-2003 which required a minimum total of 104 CFU/ml. The 1 log unit differences should provide the awareness to manufacture to maintain kefir in low temperature to minimise the multiplication of total yeast resulting the appearance of unwanted flavor. As conclusion, the mango flavored kefir was analyzed in total yeast successfully and in the range of Standard Codex of kefir

Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir Lorentia Lydia Margareth; Nurwantoro Nurwantoro; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good quality of kefir. Complete randomized design used in this research with 4 treatments and 5 replications in concentration 2.5, 5, 7.5, and 10% g/v kefir grain. Buffalo milk, kefir grain, Na2CO3 solution, 1% PP solution, pH meter, burette, and analytical balance were used in this research. The yield and pH of kefir was measured. Carbon dioxide (CO2) content was measured by Na2CO3 titration, while the organoleptic properties that included level of sourness, sour aroma, texture, and overall acceptance were done by 25 panelists. The results indicated that different kefir grain starter concentration significantly affected to the yield, pH, CO2 content, and organoleptic properties (p<0.05). The most optimal kefir grain concentration was 5% proved by yield 81.81%, pH value 4.20, CO2 content 0.43%, and proper organoleptic properties which were low level of sourness, acceptable aroma of kefir and texture. As conclusion, the concentration of grain relied on the kefir properties that may achieve in the optimum quality of kefir.

A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants Sudjatinah - Sudjatinah; Cornelius Hari Wibowo; Aldila Sagitaning Putri
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) with a unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the disticntion between ratio of sweet potato mash and water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%:20%); P5: 90%: 10%. The observed variables were the content of water, overrun, anthocyanin and antioxidant activity. The results showed that the treatment had a significant effect (P <0.05) on the average water content, overrun and anthocyanin activity. The treatment did not have a significant effect (P> 0.05) on the average antioxidant activity. In conclusion : the ratio of purple sweet potato mash had a significant effect (P <0.05) on water content, overrun and anthocyanin, but it did not influence significantly (P> 0.05) on the antioxidant activity. Furthermore, the best ratio of water and purple sweet potato mash is 2:8 to produce a standard water content and overrun, anthocyanin levels and high antioxidant activity.

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