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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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Water Content, Total Dissolved Solids and Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir Bintoro, Priyo; Miftahurrahmi, Anggun; Rizqiati, Heni
Journal of Applied Food Technology Vol 10, No 1 (2023)
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.16413

Abstract

Coffee is one of the plantation commodities that is usually processed into beverage products. The most widely cultivated coffee in Indonesia is Robusta coffee. However, Robusta coffee has a lower quality compared to other types of coffee. Fermentation of coffee beans during wet processing can improve coffee quality. The purpose of this study was to determine the best fermentation time for robusta coffee beans in whey kefir so that quality robusta coffee powder was obtained from the water content, total dissolved solids (TDS) and antioxidant activity. This study used a completely randomized design (CRD) with different fermentation time treatments. Parametric data were analysed by ANOVA and followed by DMRT test. Antioxidant activity data were analysed descriptively. Longer fermentation times reduced the total dissolved solids (TDS) of the coffee beans. However, prolonged fermentation can also increase the water content and reduce antioxidant activity. The best treatment was found to be a fermentation time of 18 hours, which resulted in a coffee bean with a good balance of TDS (3.25°Brix), water content (4.67%), and antioxidant activity (16.09 ppm).
Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs Abduh, Setya Budi Muhammad; Bintoro, V. Priyo; Nurwantoro, Nurwantoro; Yunianto, Vitus Dwi; Pramono, Yoyok Budi
Journal of Applied Food Technology Vol 10, No 1 (2023)
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.18727

Abstract

Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (AA) and glucoamylase (GA) for starch hydrolysis tests and apply them to characterize steamed, baked, and fried wheat doughs. For optimization, hydrolysis was carried out at 37 °C with an enzyme-to-substrate ratio (E/S) of 100 mL/g for 120 min. Samples of wheat dough obtained from three major dough producers in Banyumanik, Semarang, Indonesia was then tested for starch hydrolysis, texture, chemical analyses, sensory, and hedonic test. The collected data were analysed using principal component analysis (PCA). Under the determined conditions, the optimal pH and AA/GA ratio were found to be 6.6 and 0.5. Regarding quality of processed doughs, the steamed dough exhibited a cohesive texture, a soft sensory profile with a pleasant aroma, sweet taste, and was most preferred by the panellists. The baked dough was hard in texture, high in ash content, and brown in colour. The fried dough poses high starch hydrolysis, chewy texture, adhesion, solid particles, protein content, and relatively high lipid. The sensory evaluation indicated that the fried dough poses an oily, rancid, foreign aroma, and bitter and salty taste. It can be concluded that at a temperature of 37 °C, an enzyme-to-substrate ratio of 100 mL/g, and a reaction time of 120 min, the optimal starch hydrolysis of processed wheat dough can be achieved at a pH of 6.6 and an AA/GA ratio of 0.5. Furthermore, steaming resulted in a unique property of dough compared to the baked and fried, while the latter two yielded products with similar properties.
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 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.
Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia Yuliana, Yuliana; Sari, Yolanda Intan; Harmawan, Violintikha
Journal of Applied Food Technology Vol 10, No 1 (2023)
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.17378

Abstract

The aim of this research is to compare the quality of beef rendang in the Darek and Pasisia regions using a standardized recipe. The recipe was a recipe obtained in the Darek region, called Payakumbuh City, and the Pasisia region, called Pariaman City. This research was quantitative research. Further, the informants of this study were Micro, Small, and Medium Enterprises or MSMEs in the Darek and Pasisia regions. Questionnaires and experiments were used to gain the data. Further, the data were analyzed using organoleptic analysis, which tested the shape qualities, color, aroma, texture, and taste. The scores were in the range of 1–5. Moreover, after determining the total scores resulting from each item score, the Man Whitney U test was conducted. The results showed that there were different qualities of beef rendang in the Darek and Pasisia regions in terms of shape, color, aroma, texture, and taste. As conclusion, there were different qualities of beef rendang in the Darek and Pasisia regions with specific value.
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.
Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources Vinny Dwi Octavianti; Siti Susanti; Sri Mulyani
Journal of Applied Food Technology Vol 8, No 1 (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.9319

Abstract

This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and sugar. The different types of hydrocolloids T0 (0%), T1 (0.5% Arabian gum), T2 (0.5% carrageenan), T3 (0.5% gelatin) were used as stabilizer in order to characterize the pH, overrun, melting time, sensory test and total lactic acid bacteria of frozen yogurt product. pH of frozen yogurt was measured using a pH meter. Melting time was measured using a stopwatch, overrun was measured using beaker glass, sensory tests were done by panelists and total lactic acid bacteria was measured by Total Plate Count (TPC). Results show significant differences (P<0.05) on overrun, melting time, sensory test in frozen yogurt obtained using various types of hydrocolloids but show no significant differences (P>0.05) on pH dan total lactic acid bacteria. The best treatment was the addition of 0.5% gelatin because it has an optimal melting time, overrun and highest sensory test.
The Effect of Tea (Camelia sinensis) and Chocolate (Theobroma cacao) on Memory Justin Himawan; Santoso Santoso; Mochamad Ali Sobirin; Endang Mahati
Journal of Applied Food Technology Vol 8, No 1 (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.7423

Abstract

Memory is often understood as an informational processing system with explicit and implicit functioning that is made up of a sensory processor, short-term (working) memory, long-term memory. Tea (Camellia sinensis) and chocolate (Theobroma cocoa) are common food beverages containing caffeine, theobromine, and flavonoid. Those substances in recent studies showed positive impact on cognitive performance. We examined the relation between the intake of both drinks on memory. The objectives are to determine the effect of black tea and chocolate on visuospatial memory. Eighteen males, 20 – 35 g body weight mice used as the subject that given by tea and chocolate for 28 days and experimented with Morris Water Maze Test. The study showed that there is significant effect on mice that given both tea (p=0.006) and chocolate (p=0.006) on memory as compared to control mice. However, there is no significant difference between the effect of tea and chocolate on memory. There is positive impact of consumption on both tea and chocolate on memory, especially visuospatial memory. Tea and chocolate significantly decrease the time of the mice to locate the platform.
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.
Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners Siti Susanti; Fajar Fikri Najar; Nurwantoro Nurwantoro
Journal of Applied Food Technology Vol 8, No 1 (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.8507

Abstract

Red dragon fruit, a popular in Indonesia, has 30-35% portion of skin that has not been used and mostly become a waste. Previous study showed that the skin of red dragon fruit can be used for orange marmalade production. This study objectives are to analyze physical, chemical, and hedonic characteristic of red dragon fruit marmalade (RDFM) with different types of sweeteners. Physical characteristics were evaluated using L*a*b* colorimeter for color intensity, hand refractometer for total soluble solid, and cup and bob viscometer for viscosity. Whereas, chemical characteristics evaluation was carried out using aw meter for water activity, and hedonic characteristic testing by hedonic test. The results showed that the use of different types of sweeteners had a significant effect on the physical, chemical, and hedonic characteristics of RDFM. RDFM made with High-Fructose Syrup (HFS) had the highest brightness, RDFM with sorbitol had the highest redness and water activity (aw), RDFM with honey had the highest yellowness, RDFM with sucrose had the highest Total Soluble Solids (TSS), viscosity, overall hedonic test and the lowest water activity. It can be concluded that sucrose is the best sweetener to use for RDFM because of the highest overall hedonic test so that the final product will be easier to be accepted compared to the other sweeteners.

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