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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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The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Prayitno, Edi; Muttaqin, Izza Wildani; Pangestu, Ridho
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.20732

Abstract

This research aims to determine the best fermentation time to produce optimal buffalo colostrum kefir. Different fermentation times at 12, 24, 36, and 48 hours were used to measure the physicochemical and microbiological characteristics of buffalo colostrum kefir. To produce buffalo colostrum kefir, fermentation process at room temperature (27˚C±1) was used. Viscosity was measured using Ostwald viscometer and Total Dissolved Solid (TDS) was measured digital refractometer. Titratable acidity was analyzed using titration method and pH value was measured using pH meter. Protein content was analyzed using Kjeldahl method and fat content was analyzed using Soxhlet method. The result shows no significant differences (P>0.05) in viscosity which results in a value of 0.92±0.09 to 0.80±0.04 cP. Meanwhile, it shows significant differences (P<0.05) on TDS (24.02±0.80 to 13.30±0.76 ºBrix), titrable acid (1.96±0.10 to 2.53±0.04%), pH value (3.95±0.03 to 3.37±0.04), protein content (14.41±0.94 to 10.57±0.68%), fat content (20.33±0.88 to 6.89±0.90%), total LAB (2.85x106 to 9.57x106 CFU/ml), total yeast (2.16x105 to 7.76x105 CFU/ml), and total microbes (5.15x106 to 5.21x106 CFU/ml). The best treatment was 36 hours of fermentation with 20% grain concentration (w/v) because it produced the highest total Lactic Acid Bacteria (LAB), total yeast, and total microbes so it is potential to be a probiotic drink. 
Effect of Extraction Time on Dried Form and Powder of Cardamom Seeds in Aqueous Solvent on Physical, Total Phenol, and Flavonoid Properties Latifasari, Nurul; Faizah, Faizah; Kurniawati, Ajeng Dyah
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.21051

Abstract

Cardamom seed spice is a plant that has bioactive components which are thought to be able to act as a natural antioxidant, so it has the potential to be a natural food additive in functional food products. These bioactive components can be obtained by extraction method using distilled water as a solvent. However, there have not been many studies regarding the effect of the extraction time used. Therefore, this research aims to determine the effect of the extraction time of cardamom seeds in simplicia and powder form on the physical properties, total phenols and total flavonoids. The extraction method used is maceration with extraction time levels of 5 minutes, 7 minutes and 9 minutes using distilled water as a solvent. The extract obtained will be tested for physical, qualitative and quantitative properties of total phenols and total flavonoids. The research results show that cardamom seed extract contains phenolics and flavonoids compound with different strengths and the extract color is brownish yellow. The resulting yield was 27.14% with the highest of total phenols 168,796 µg/mL and total flavonoids 38,564 µg/mL in the treatment of cardamom seed powder extraction time of 9 minutes. Cardamom seed powder extract prepared with an extraction time of 9 minutes is more capable of extracting bioactive components compared to other time levels and simplicia form.
The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato Pratama Putra, Hega Bintang; Al-Baarri, Ahmad Ni'matullah; Dwi Saputra, Fitran; Putri Cahyanti, Friska; Dewi, Swastika
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.23010

Abstract

Incorporating ginger into gelato can significantly enhance its physical properties and sensory attributes. Ginger contains bioactive compounds like gingerol, which contribute to its distinctive flavor and health benefits, such as anti-inflammatory and antioxidant properties. Ginger can contribute to a smoother texture by interacting with the fat and protein structures in the gelato as well as can enhance the melting resistance of gelato, making it more stable and enjoyable to consume over a longer period. The addition of ginger provides a refreshing, spicy flavor that can elevate the overall taste profile of gelato. This study analyzed the impact of adding ginger extract at different concentrations on the overrun value, melting resistance, viscosity, and hedonic properties of gelato. A completely randomized design was used, with treatments including 0% (T0), 0.5% (T1), 1% (T2), and 1.5% (T3) ginger extract. Higher concentrations of ginger extract affected all parameters: overrun values ranged from 15.72% to 22.03%, melting resistance from 36.64 to 42.06 minutes, and viscosity from 10.06 to 12.76 dPas. Hedonic testing revealed that panelists preferred gelato with 0.5% ginger extract (T1). In conclusion, adding ginger extract to gelato significantly affects its overrun value, melting resistance, and viscosity, with the 0.5% concentration being most preferred by consumers.
Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature Al-Baarri, Ahmad Ni'matullah; Mulyani, Sri; Abduh, Setya Budi Muhammad; Hadipernata, Mulyana; Kamil, Rafli Zulfa; Dzakiyalizz, Azka Nadiya; Ulayya, Ghina; Shaliha, Shabrina Nur; Yuliana, Tri; Mawarid, Ailsa Afra; Pangestika, Widia
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.20916

Abstract

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.
Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle Hastrawirid, Rangga Wasi; Dwiloka, Bambang; Rizqiati, Heni
Journal of Applied Food Technology Vol 11, No 2 (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.22719

Abstract

Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high antioxidant content, making it a suitable ingredient for probiotic water kefir beverages. This study aimed to investigate the impact of different sucrose concentrations in roselle water kefir on viscosity, pH, total yeast count, and hedonic quality. The experimental design used was a Completely Randomized Design. The treatments varied based on sucrose concentrations 6%, 9%, 12%, and 15% (w/v). The findings revealed that the addition of 12% sucrose resulted in a viscosity of 1.22 cP, pH of 2.93, total yeast count of 2.15 CFU/ml, and the highest hedonic quality. In conclusion, the addition of 12% sucrose (w/v) proved to be the optimal treatment, yielding a beverage with suitable viscosity, acceptable pH, favorable total yeast count, and an overall hedonic quality embraced by the panelists.
Influence of Fermentation Time on Total Lactic Acid Bacteria, pH Value, Water Activity, and Organoleptic Properties of Mutton Jerky Dwiloka, Bambang; Rizqiati, Heni; Susanti, Siti; Kamil, Rafli Zulfa; Mulyani, Sri; Susanto, Farrel Ihza Noer
Journal of Applied Food Technology Vol 11, No 2 (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.25148

Abstract

Mutton is a type of meat that is rarely consumed by the public because it has a high saturated fat content. Mutton has good quality and characteristics and can be used as a functional product to improve body health by adding probiotic bacterial cultures. Mutton jerky can be an alternative to functional meat products. Mutton jerky is fermented utilizing a probiotic starter Lactobacillus plantarum for 6 hours (T1), 12 hours (T2), 18 hours (T3), and 24 hours (T4). The fermented mutton jerky is then dried in a cabinet for 8 hours and then examine. Total lactic acid bacteria was examined by dilution, pH value by pH meter, water activity by aw meter, and organoleptic properties by sensory test. The data of total lactic acid bacteria were analyzed descriptively. The data of pH value and water activity is processed with the ANOVA test and the nonparametric test with the Kruskal Wallis method. The result of this research show fermentation time on lowering the pH value and water activity. At the same time, the total lactic acid bacteria experienced a decrease in value which was analyzed descriptively. The conclusion of this research is that the longer the fermentation will cause a decrease in total LAB, pH value, and water activity and affect the panelist's assessment of the organoleptic test. Mutton jerky with the addition of L. plantarum bacterial starter, which was fermented for 18 hours, had the best treatment to produce low pH values and water activity.
Effect of Fermentation Time on the Antioxidant and Antibacterial Activity of Fermented Cascara Beverage Simanjuntak, Monayanti; Hutabarat, Diva Yolanda; Sutan, Ditha Klarissa; Harjanto, Eunike; Aditiyarini, Dwi
Journal of Applied Food Technology Vol 11, No 2 (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.24038

Abstract

Indonesia is a country with a high consumption of coffee, which is in direct comparison with the increased production of coffee waste. Arabica coffee husk (cascara) is coffee industry waste that has not been utilized optimally, which is only 0.76% of the existing potential. Cascara is known to have a secondary metabolite compound that can be utilized as a good product for human health. The effects of Arabica cascara fermentation time on the antioxidant and antibacterial activity of cascara beverage were studied in this study. This research is using a completely randomized non-factorial design. Cascara was obtained from Puntang Mountain, West Java, and was fermented with Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) for 10, 14, and 18 days. pH value was measured with a pH meter, total sugar content with phenol sulfuric acid method, caffeine content with high performance liquid chromatography (HPLC) method, total lactic acid bacteria (LAB) with drop plate method, total flavonoid and phenolic content with UV-Vis spectrophotometry method, antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, and antibacterial activity against Helicobacter pylori with disc diffusion method. Data were analyzed using One-Way ANOVA and DMRT test at the significance level of 0.05. The results showed that prolonged fermentation times reduce the quality of Arabica cascara beverage. The optimal fermentation times were found to be 10 days producing the best balance of pH (3.66), total sugar content (1.29%), caffeine content (0.043%), total LAB (1 x 107), total phenols (12.74 ppm), total flavonoids (3.40 ppm) and highest antioxidant IC50 activity (215 ppm) while for antibacterial activity has not been able to inhibit the growth of Helicobacter pylori.
Effects of Egg White Addition on Moisture, Protein Content, Solubility and Hedonic Quality of Foam-mat Dried Soybean Powder Primastuti, Priska Tiara; Hintono, Antonius; Mesias, Inish Chris P.; Pratama, Yoga
Journal of Applied Food Technology Vol 11, No 2 (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.25063

Abstract

Soymilk is a widely popular beverage and often regarded as a dairy alternative. One option to increase the shelf life of soymilk is by converting it into soy milk powder. Foam mat drying technique offers faster drying process due to larger surface area and better rehydration due to more porous agglomerates. This research aims to determine the effects of egg white addition as a foaming agent in the foam-mat drying process of powdered soymilk on the water content, protein, solubility and hedonic quality. The research employed a completely randomized design with 4 treatments and 5 replications, i.e., addition of egg white as a foaming agent at different concentrations: 25%, 30%, 35%, and 40% (w/v). The results showed that the increasing egg white concentration significantly increases protein content and reduces both solubility and hedonic quality of the powdered soymilk product. However, egg white addition has no significant effect on water content. The best powdered soymilk product was observed at 25% egg white addition, which gave a water content of 3.88%, protein content of 23.61%, and solubility of 61.06%.
Shelf Life Estimation of Probiotic Peanut Chocolate Jam by Accelerated Shelf Life Testing (ASLT) Method Kamil, Rafli Zulfa; Legowo, Anang Mohamad; Qatrunnada, Filzah Amanina; Sari, Yuli Perwita
Journal of Applied Food Technology Vol 11, No 2 (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.22990

Abstract

Probiotics are beneficial bacteria found in probiotic products that can maintain the balance of microflora in the gut. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, the shelf life of this product has not been determined so it is necessary to determine the shelf life using the Accelerated Shelf Life Testing method. This method uses the Arrhenius approach. Determination of shelf life through the calculation of total lactic acid bacteria, aw value, pH value, and total acid during storage. The storage of probiotic peanut chocolate jam used three temperature treatments: 4 ℃, 30 ℃, and 37 ℃. Observations of samples stored at 4 ℃ were made every 5 days until day 25, while samples at 30 ℃ and 37 ℃ were made every 3 days until day 15. The data were analyzed using Microsoft Excel 2016 through the presentation of data in the form of a scatter diagram accompanied by a trendline and then described descriptively. The shelf life of probiotic peanut chocolate jam based on best before stored at 4 ℃, 30 ℃, and 37 ℃ were 49.52 days; 10.98 days; and 7.64 days, respectively. The jam can still be consumed up to 255.29 days; 86.73; and 66.89 days but no longer has the benefits of the probiotics.
The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Abdullah, Sabina Fairuz Jinan
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.27144

Abstract

This study aims to determine the effect of varying concentrations of butterfly pea flower extract (Clitoria ternatea) on kefir water in terms of total dissolved solids (TDS), total acidity, yeast count, and organoleptic properties. The materials used were dried butterfly pea flowers dissolved in mineral water (extract) and ingredients for producing kefir water. The experiment was conducted using a Completely Randomized Design (CRD) with extract concentrations of 0%, 0.5%, 1.0%, and 1.5% (v/v), each repeated five times. Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) for the parameters of total dissolved solids, acidity, and yeast count. Organoleptic tests were analyzed using the non-parametric Kruskal-Wallis test, and if significant differences were found, they were followed by the Mann-Whitney test. The results of the study showed that the addition of butterfly pea flower extract at different concentration variations significantly affected (p<0.05) total dissolved solids, total acidity, and total yeast, with average values of total dissolved solids ranging from 10.90 to 10.40°Brix, total acidity from 0.05 to 0.21%, and total yeast of 1.60×10⁶ CFU/ml to 1.30×10⁶ CFU/ml. However, it did not affect taste, aroma, and texture, although color showed significant differences (p<0.05). Organoleptic test results yielded taste scores of 2.72 - 2.84, color scores of 1.44 - 4.88, aroma scores of 2.36 - 2.92, and texture scores of 2.04 - 2.36. However, the addition of butterfly pea flower extract at varying concentrations tended to reduce total soluble solids while increasing yeast count, total acidity, and enhancing color attributes in sensory evaluation.

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