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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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Integrating Food Processing Technology in Chemical Engineering Undergraduate Teaching Ching Lik Hii
Journal of Applied Food Technology Vol 8, No 2 (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.10002

Abstract

Chemical engineering and food processing are two individual disciplines that are related to each other in many scientific and engineering principles. However, food processing is not widely taught in a typical chemical engineering curriculum. In this paper, an overview of the Food Processing Technology subject taught in the Department of Chemical and Environmental Engineering, University of Nottingham Malaysia is presented and discussed with lecture application examples and outcome of assessments based on the Engineering Accreditation Council guideline (Malaysia). The outcome of the assessment will be based on the recent academic session for the year 2019-2020. Attainment of students is also evaluated based on learning outcomes (LO) and program outcome (PO) analyses. The purpose of this evaluation is to reflect and improve the curriculum and for continuous quality improvement purposes which is the key process in accreditation and also to enhance student’s learning experience.
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.
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.
Melting Time, Total Solids, Vitamin C, Hedonic Quality Test of Color, Aroma, Sweet Taste and Overall Soursop Velva (Annona muricata L.) with Various Levels of Carrageenan Concentration Sayyidah Ghaisani Putri; Yoyok Budi Pramono; Antonius Hintono
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.8158

Abstract

This study aims to determine the effect of variations in the concentration of carrageenan on melting time, total solids, vitamin C and hedonic quality test of soursop velva. The materials used in this study were soursop, mineral water, carrageenan, sugar and citric acid. Carrageenan was added in different concentrations, i.e., 0%, 0.25%, 0.50%, 0.75% and 1% (w/w). Further, quality attributes of soursop velva were evaluated, including its melting time, total solids, vitamin C and hedonic quality test. Melting time was measured using a stopwatch, total solids were analyzed using an oven, vitamin C was analyzed using spectrophotometry UV-VIS and hedonic quality test was performed by panelists. The measurement showed a significant difference (P<0.05) in total solids, hedonic quality of color, aroma and overall soursop velva as a result of different carrageenan concentrations. However, the melting time and sweet taste of soursop velva did not show significant differences (P>0.05). The most optimal use of carrageenan concentration in soursop velva is 0.25% because it has a soft texture, long melting time and is most preferred.
Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream Yoyok Budi Pramono; Monica Pratiwi Simbolon; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (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.8454

Abstract

The aim of this research was to determine the effect of adding different concentrations of cascara extract on the melting time and color of ice cream. The material used in this study was cow's milk as raw material for making ice cream with different extract concentration treatments. The research method used was a Completely Randomized Design (CRD) with 5 treatments and 4 repetitions. Variations in extract concentration were 0%, 10%, 20%, 30%, 40%. The melting time test data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if there is a real influence then proceed with the Duncan Multiple Range Test (DMRT). Data of ice cream color test results were analyzed using the Kruskal Wallis non-parametric test with a confidence level of 95% and if there is a real influence, then proceed with the Mann-Whitney test. The results showed that different concentrations of Cascara Arabica extract had a significant effect (p<0.05) on the melting time and color of ice cream products. The increased concentration of cascara extract, the longer the melting time. Ice cream with an extract concentration of 40% was the product with the best treatment because it had the longest melting time and the color of the ice cream was favored by panelists.
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
Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging Budi Dharma, Adi Sidharta
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.14149

Abstract

The high demand for ready-to-eat (RTE) meat products is attributed to their convenience, safe, and healthy properties. The high nutritional content presence in the RTE meat product promotes the presence and growth of microbial pathogens such as Listeria monocytogenes, Escherichia coli, and Salmonella spp. It is considered to be the post-process contamination that is responsible for the shortening of a product’s shelf life which leads to spoilage or foodborne diseases. The aim of this systematic review is to develop and summarize the use of red ginger and turmeric bioactive compounds as antimicrobial materials to ensure their quality and extend the shelf-life of RTE beef rendang products. Thus, the current studies of coating technology of bioactive compounds and vacuum-sealed packaging are considered to be combined strategies that develop a more robust active packaging system. In order to gain a better understanding of this research field, a literature search was performed using the electronic databases Oxford Journals, Google Scholar, SAGE Journals, ScienceDirect, and Taylor & Francis which describes 26 primary studies. The findings state that the enhanced active packaging system by using bioactive compounds was associated with a significant prolongation of various RTE meat product’s shelf-life of up to 30 days of storage at room temperature. Moreover, the vacuum-sealed packaging in a retort pouch is also considered to improve the food safety environment against microbial contamination
Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast) Bhakti Etza Setiani; Yasinta Azhar Sausan; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (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.8453

Abstract

Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time on the physical and chemical properties of Nata de Cascara Arabica with a SCOBY starter. The material used in this research was Arabica cascara coffee as the raw material for making kombucha. The research method was designed as a Completely Randomized Design (CRD) with fermentation time as the factor, conducted in five repetitions. Fermentation periods of 8, 12, 16, and 20 days were analyzed for various physical and chemical parameters, including SCOBY’s thickness, yield, color, moisture content, and crude fiber. The data on the results of physical and chemical properties were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level. If differences were found, the Duncan test was applied. The results showed that longer fermentation times significantly affected (p<0.05) moisture content and color (Redness), while thickness, yield, color (lightness), and crude fiber content increased. The best treatment for making Nata de Cascara Arabica is fermentation for 20 days.
The Preparation of Virgin Coconut Oil Using Acid from Passion Fruit Extract at Different Temperature and Incubation Time Ayuningtyas, Inggrit Pangestu; Broto, Wisnu
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.14907

Abstract

Virgin coconut oil (VCO) is a liquid coconut product with a translucent color, a characteristic coconut aroma, and long shelf life. VCO can be made in various ways, including enzymatic, centrifugation, acidification, etc. In this study, the acidification method was used to manufacture VCO whereby the acid used is sourced from passion fruit. This study aims to determine the effect of passion fruit juice addition on the preparation virgin coconut oil. Several variables were employed in the current study, including passion fruit volume of 5 and 8 ml, incubation time of 12 hours and 24 hours, and incubation temperature of 36 and 48 °C in a Factorial Design. The amount of coconut was 660 grams and 660 ml distilled water. The results showed that the production temperature greatly influenced the free fatty acids produced. The best treatment was obtained on VCO with 8 ml passion fruit addition, 12 hours of formation time and 48°C incubation temperature, with 0.12% free fatty acids.
The Impact of Various Concentration of Maizena Flour on the Physicochemistry and Organoleptic Properties of Petis Sri Haryati; Sudjatinah Sudjatinah; Soraya Kusuma Putri; Paramita Apriliani
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.10103

Abstract

Shrimp is a fishery product that has a specific aroma and has a high nutritional value. Petis derived from the body fluids of fish or shrimp through a prolonged boiling process so that it becomes denser like pasta. This study aims to determine the influence of cornstarch concentration as a binder and filler material for physical, chemical and organoleptic characteristics of shrimp petis. A Completely Randomised Design was used, with 1 factor, namely the concentration of maizena flour with 5 treatments, namely P0 (100 g shrimp broth and 0 g maizena flour); P1 (100 g shrimp broth and 2 g maizena flour); P2 (100 g shrimp broth and 4 g maizena flour); P3 (100 g of shrimp broth and 6 g of maizena flour); P4 (100 g shrimp broth and 8 g maizena flour) and 4 replications. The results showed that the treatment had an effect (p <0.05) on all observation variables i.e., chemical properties (water content, ash content, protein content), physical properties (viscosity), and organoleptic properties (taste, color, aroma, and texture). The P3 treatment was chosen as the best treatment because it approached the quality requirements of shrimp paste according to SNI (Indonesian National Standard) with characteristics of water content 48.29%, ash content 1.10%, protein content 20.95%, viscosity 91.01 Cp, and taste organoleptic 4.50 (rather savory), color 4.10 (dark), aroma 1.85 (rather fishy), and texture 4.05 (thick).

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