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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 104 Documents
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The pH and Hedonic of Chicken Steak Cooked with Seasoning Contains Cashew Apple Extract Wisnu Broto; V Priyo Bintoro; Ghassani Ardan Setiawan; Sri Risdhiyanti Nuswantari; 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.10121

Abstract

Cashew apple utilization is less than the cashew itself, due to the cheaper price and therefore often ends up as waste. Extract cashew apple can be applied in chicken steak for marinating as an innovation in food seasoning sauce. This study aims to determine the panelist’s preference for chicken steak marinating with commercial seasoning sauce and marinating with a seasoning sauce that contains cashew apple extract (CAE) on different concentrations of seasoning solution. There were 5 levels of treatment, control treatment (T0) using 40% (v/v) concentration of commercial seasoning, T1, T2, T3, and T4 consecutively using seasoning concentrations 20%, 40%, 60%, and 80% (v/v). The pH of the samples was evaluated with a pH meter, meanwhile, the hedonic test was used to evaluate the preference of the samples. The result showed that the levels of seasoning concentration affected the pH and panelist preference with hedonic assessment over 5 parameters (tenderness, juiciness, taste, aroma, and overall). The increasing seasoning concentration gives more acidic properties indicated by 4,58 pH of. The hedonic assessment showed 60% concentration of seasoning is preferred.
Isolation and Molecular Identification of Lactic Acid Bacteria from Robusta Coffee Fermentation and Antifungal Test against Penicillium sp. Salsabila.JS, Nurfitrah; Jannah, Siti Nur; Nurhayati, Nurhayati
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.12371

Abstract

Lactic acid bacteria (LAB) play an important role in robusta coffee fermentation by soaking coffee beans. Spontaneous fermentation of coffee beans can improve coffee quality by producing organic acids and volatile compounds. The ability of LAB to produce organic acids also has the potential as an antifungal compound. Penicillium is one of the predominant contaminants of coffee beans products in Indonesia. Coffee beans can become contaminated by Penicillium during various stages such as harvesting, processing, transport, and storage. To prevent contamination of coffee beans, new preservation methods involving biological agents, such as lactic acid bacteria, may be used instead of chemicals. The secondary metabolites produced by LAB can be utilized for bio preservation. Lactic acid bacteria in robusta coffee fermentation should be further explored and analyzed for antifungal activity against Penicillium sp., and molecularly identified to determine the spesies of lactic acid bacteria that have antifungal potential. The isolation method was carried out using multilevel dilution and spread plate on MRSA+CaCO3 media. Identification was conducted through macroscopic and microscopic observation of cells and their characteristics, as well as molecular identification. Antifungal testing was performed using the agar well diffusion method. The results of LAB isolation yielded 12 LAB isolates with characteristics of round colony shape, gram-positive, rod and round cell shape, with negative catalase. The test results showed that isolates BKR 4, BKR 11, BKR 12 exhibited antifungal activity. BKR11 isolate was identified as Leuconostoc mesenteroides.
Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition Dwiloka, Bambang; Rizqiati, Heni; Adiwiratna, Paras Lintang; Hapsari, Aprilia Elok Kusumaning; Dewi, Novita Sintya
Journal of Applied Food Technology Vol 11, No 1 (2024)
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.22187

Abstract

Functional drinks are processed drinks that contain food components that are beneficial for body health and have good sensory evaluation. Functional drinks can be used to prevent degenerative diseases such as diabetes mellitus. Kombucha is a functional drink fermented from tea and sugar using a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha has functions as an antioxidant, antidiabetic, anticancer and antimicrobial. A variety of leaves that include phenols and bitter leaves with components that are beneficial to the body can be used to make kombucha. Palm sugar can be used as alternative sugar for kombucha fermentation because palm sugar has a low glycemic index of 35. This study aims to determine the effect of using palm sugar concentration on total dissolved solids, viscosity, pH value, total flavonoids, total phenols, and reducing sugar content. The research results show that the use of palm sugar can increase total dissolved solids, viscosity, pH value, total flavonoids, total phenols and reducing sugars. The best treatment is the use of 25% palm sugar with a total soluble solids value of 18.38˚Brix, viscosity of 1.37 cP, pH value of 3.43, total flavonoids of 0.275 mg QE/g sample, total phenols of 0.99 mg GAE/ml, and reducing sugar of 9.24%.
Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan Muna, Aulal; Wicaksono, Rumpoko; Wibowo, Condro
Journal of Applied Food Technology Vol 10, No 2 (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.20868

Abstract

This research investigates the physical and optical properties of single-layer and layer-by-layer biodegradable films composed of hydroxypropyl methylcellulose (HPMC) and nanochitosan. Initially, HPMC and nanochitosan were formulated as single layers at various concentrations, and subsequently, the selected formulas were utilized to produce a layer-by-layer film. The results indicate that the concentrations of 0.4% w/v HPMC and 0.5% w/v of nanochitosan were successfully assembled into a layer-by-layer biodegradable film. Assessment based on multiple parameters (thickness, moisture content, water vapor transmission rate, color, transparency, and biodegradability) reveals that the deposition of nanochitosan onto HPMC in a layer-by-layer configuration enhances most characteristics of single-layer HPMC films, with the exception of optical properties. Moreover, all samples were degraded within a seven-day observation period.
The Potential of Polysaccharides from Various Plants as Constipation Treatment Sari, Yuli Perwita; Candraruna, Dipta Bthari
Journal of Applied Food Technology Vol 10, No 2 (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.20621

Abstract

Constipation is one of the disorders of Irritable Bowel Syndrome (IBS). Lack of consumption of water and food with fiber are some of the causes of constipation. Treatment for constipation patients can be solved by administering laxatives through drugs (pharmaceuticals) or using polysaccharide parts from plants. There are at least three types of laxatives: bulking agents (having the ability to bulk up), osmotic agents, and stimulants. Polysaccharides can be sourced from whole or some parts of the plants. Each type of plant has different polysaccharide components, and their effects on constipation treatment are also specific. The study aimed to review the mechanisms of polysaccharides from various plants parts and explained the misconception of polysaccharide intake as a laxative agent in treating constipation. This review was based on literature studies related to polysaccharides from plants materials and their effects as laxatives in experimental animals. The review found that these polysaccharides have a positive effect as a laxative or digestive aid. In general, polysaccharides from several plants were extracted and characterized to be used as anti-constipation test materials. These polysaccharides can help increase the amount, weight, and water content of feces (bulk), increase peristalsis, speed up gastric emptying and transit time, as well as restore hormones that work in movement in the digestive tract, and improve the condition of the distal colon tissue. These studies are still limited to using animals as experimental test material in polysaccharides to treat constipation. In addition, it has the potential to be further explored regarding the possibility of clinical trials of polysaccharides in humans as laxatives.
The Effect of Different Temperatures on Addition of Powdered Lactobacillus plantarum Dad-13 on Peanut Chocolate Jam Towards Total Lactic Acid Bacteria (LAB), Sublethal Injury, pH, and Total Acids Rahayu, Rizka Amalia; Kamil, Rafli Zulfa; Legowo, Anang Mohamad
Journal of Applied Food Technology Vol 11, No 1 (2024)
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.22183

Abstract

Lactobacillus plantarum Dad-13 is an indigenous probiotic that was isolated from Dadih. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, peanut chocolate jam involves a heating process which can affect the number of probiotics and their metabolic processes. This research aims to determine the optimal temperature of L. plantarum Dad-13 probiotic powder in addition to peanut chocolate jam products. The different temperatures of probiotic powder L. plantarum Dad-13 addition at 30 oC, 40 oC, 50 oC, and 60 oC were used to measure total lactic acid bacteria (LAB), sublethal injury, pH value, and total acids. Total lactic acid bacteria and sublethal injury were measured by Total Plate Count (TPC), pH value was measured by pH meter and total acids were analyzed using the titration method. Results show significant differences (p<0,05) on total lactic acid bacteria (LAB) and sublethal injury. Total lactic acid bacteria (LAB) resulting in a value of 8.04±0.02 to 7.67±0.05 and sublethal injury 0.04±0.01 to 0.26±0.03. Meanwhile, no significant differences (p>0,05) in pH value (7.20±0.16 to 7.30±0.15) and total acids (0.09±0.01 to 0.08±0.01). The best temperature of L. plantarum Dad-13 probiotic powder addition on peanut chocolate jam was at 30–40 oC because it showed the highest amount of total lactic acid bacteria (LAB) and the least sublethal injury. 
Formaldehyde Adulteration in Meatball is Still Prevalent, and it is Hard to Identify Only from its Physical Properties Pratama, Yoga; Astuti, Asri; Setiani, Bhakti Etza
Journal of Applied Food Technology Vol 10, No 2 (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.20667

Abstract

Human carcinogenic compound formaldehyde (alternative name, formalin) adulteration in food is inappropriate and illegal. However, its simple and cheap procedure in giving desired food preservation effect becomes the factor of its prevalence in Indonesian community. Our current study focuses on the usage of formaldehyde in meatball products which are sold in bulk without refrigeration in traditional market set up. Eighty different packages of meatballs were collected following accidental sampling method from small groceries in Tembalang, Semarang, Central Java in 2019. Samples were characterized for their formaldehyde content (AOAC 931.08), total plate count, moisture and organoleptic properties. Formaldehyde was found in 1 sample at the level of 176.2 ppm. Whereby, it was among only 4 % of samples that met the maximum microbial limit of 5 log CFU/g. The particular sample was characterized by pale color, rather slimy surface, chewy and weak meatball aroma. Note, this characteristic is not unique and is shared by several other samples. Therefore, this study brings an update that formaldehyde adulteration is still prevalent. The adulterated product has hardly distinctive sensorial properties which make self-evaluation difficult, thus exposing consumers to potential food safety risks.
Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget Substituted with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Giovani, Sarah; Oktafiani, Zahra Ismi; Komalasari, Ema; Setiyoko, Agus
Journal of Applied Food Technology Vol 11, No 1 (2024)
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.22983

Abstract

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage under vacuum packaging condition on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon/polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution (p < 0.05). In conclusion, PE/PA was the most suitable plastic packaging for maintaining the quality characteristic of chicken nuggets substituted with jack bean tempeh flour during 20 days of cold storage under vacuum packaging conditions. The physical and chemical quality of chicken nuggets substituted with jack bean tempeh flour on the 20th day of storagewere pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, TVBN content of 16.44 mg N/100 g, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, aroma 3.45, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage. 
Effects of Salting Pretreatment on Quality and Safety of Shrimp (Parapenaeopsis Spp.) Powder. Abdullah Zawawi, Nur Farhanis; Ramli, Nor Aisyah; Yusoff, Nur Nadhila Elisa; Tang, John Yew Huat; Abd Ghani, Asmaliza
Journal of Applied Food Technology Vol 10, No 2 (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.20814

Abstract

Shrimps are well known as one of the healthiest seafood options, providing a huge amount of protein, vitamins, and minerals. However, shrimp is a highly perishable food, thus attempts to make innovative and healthy products may improve per capita consumption while lengthening the nutrient content shelf life. This research focused on the effects of different pretreatment salt concentrations at 0, 3, 6, and 9% on nutritional composition, microbial activity, and sensory evaluation of the shrimp powder samples. The analyses were performed in triplicate using the Association of Official Analytical Chemicals (AOAC) method for proximate analysis and physical analysis was used to determine pH, color, and water activity. The sensory attributes like saltiness, color, odor, texture, and aftertaste were measured using the hedonic scale method. Initial findings demonstrated significant differences in proximate composition, particularly protein content, ranging from 13 to 46% (w/w). There were also notable variations in color attributes among the shrimp powder samples. The lightness value varied, reflecting differences in the brightness levels of the powder, ranging from light to dark shades. The findings also revealed there were no significant differences in the total plate count among the shrimp powder samples which ranged from 3.50 to 2.69 Log CFU/g except shrimp powder treated with 0% salt concentration sample exhibited slightly higher counts compared to others which is 4.93 Log CFU/g. Sensory evaluation revealed variations in saltiness, color, odor, texture, and aftertaste profiles, with certain samples exhibiting stronger saltiness, color, odor, texture, and aftertaste, while others had milder attributes. These findings show that the most preferable salt concentration for brining shrimp is 3% because it can preserve protein content and have the best acceptability during sensory evaluation.
Improving Sweet Bread Properties with Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) Pratama, Yoga; Hardiyanti, Felda Pamella; Hintono, Antonius
Journal of Applied Food Technology Vol 11, No 1 (2024)
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.23112

Abstract

Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) has been used in bread making to improve its dough and final product properties. The efficiency of DATEM in bread with the presence of sugar is yet to be studied. Therefore, this study aims to examine the effects of DATEM addition on sweet bread properties, i.e., its water content, loaf volume expansion, porosity and organoleptic properties. Completely Randomized Design (CRD) was employed with 5 treatments and 4 replications. The variables were the addition of DATEM, i.e., 0%, 0.15%, 0.3%, 0.45%, 0.6% (w/w) of the total flour. The data were analyzed using Analysis of Variance (ANOVA) with the significance level of 5%. The study showed that DATEM significantly impacts the physical and organoleptic properties of sweet bread. As DATEM concentration increases, so does moisture content, porosity, and loaf volume. Consequently, the texture becomes softer, and fewer crumbs are produced. Overall, DATEM enhances sweet bread properties, with 0.6% concentration yielding the best results. Sweet bread with 0.6% DATEM exhibited 34.05% moisture content, 76.86% loaf volume expansion, and 3.38 mm porosity.

Page 7 of 11 | Total Record : 104

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