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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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Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations Choirunnisaa, Nadia Maharani Jasmine; Jannah, Siti Nur; Lunggani, Arina Tri; Pujiyanto, Sri; Kusumaningrum, Hermin Pancasakti
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.23277

Abstract

The use of red ginger (Zingiber officinale var. rubrum) as the primary ingredient of kombucha is a diversification to increase the antioxidant activity of kombucha. The presence of gingerol dan shogaol in red ginger acts as a potential antioxidant, while the use of palm sugar serves as an additional source of antioxidants and alternative source of sucrose from regular granulated sugar. The fermentation time and the amount of sugar used are two variables that affect the kombucha’s fermentation process. This study aims to examine the effect of various fermentation times and palm sugar concentrations on the antioxidant activity, pH, alcohol content, and organoleptic properties of red ginger kombucha. The methods used were antioxidant test with DPPH, pH test, alcohol content, and organoleptic test with 20 panelist. The results indicate that variations in fermentation time and concentration of palm sugar have a significanr effect (α = 0.05) on the antioxidant activity with IC50 values ranging from 27.89 ppm to 46.77 ppm, categorized as very strong antioxidant activity. The characteristics of red ginger kombucha includes pH 3.6 to 4.6, alcohol content 0.2% to 0.3%, and organoleptic properties varying from moderately liked to liked. Red ginger kombucha fermented for 12 days with 20% palm sugar showed an IC50 value of 40.28 ppm, which categorized into very strong antioxidant activity and is most preferred by the panelists with organoleptic scores of color attribute at 4, aroma at 3.65, and taste at 4.
Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages Afidah, Ulil; Aziz, Fariz Nurmita; Hasniah, Nurul
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.26987

Abstract

The global demand for healthier meat products has increased due to consumer concerns over synthetic additives and interest in functional ingredients. This study investigated the effects of carrageenan and isolated soy protein (ISP) on the physicochemical and sensory properties of chicken sausages. Sausages were formulated with either 2% or 4% carrageenan or ISP and evaluated for moisture content, water activity (aw), water holding capacity (WHC), pH, color (L*, a*, b*), and sensory attributes (taste, aroma, texture, overall acceptability). Results indicated no significant differences in moisture content, aw, WHC, or color among treatments. However, the addition of 4% carrageenan significantly increased the pH. Sensory evaluation showed that while carrageenan treatments maintained favorable sensory scores, a high concentration of ISP (4%) resulted in a significantly lower texture and acceptability score. These findings suggest that carrageenan is a more suitable natural additive than ISP for improving certain quality characteristics of chicken sausages without compromising consumer preferences.
Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Hidayanti, Yurike Febrilian; Zahra, Syarifah Fatimah; Rosianajayanti, Rosianajayanti
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.25032

Abstract

Indonesia ranked 5th in the world for the highest number of diabetes sufferers in 2021 and continues to rise. One of the developments in low glycemic index food products that is safe for people with diabetes is dragon fruit peel flour cookies. The use of stevia in these products can further reduce the glycemic index. However, the use of stevia can affect the sensory characteristics of the product. This study aimed to determine the concentration of stevia that can be substituted in making dragon fruit peel cookies with mocaf flour, which potentially have a low glycemic index while still being favored by consumers. The study used five formulations of dragon fruit peel cookies, with stevia substitution of 0% (F0), 25% (F1), 50% (F2), 75% (F3), and 100% (F4). A Check-All-That-Apply (CATA), hedonic and ranking sensory tests were performed to determine consumer acceptance of the product. Nutritional composition was performed by comparing the selected formulation with the commercial product with low glycemic index claim. The data were analyzed using One-Way ANOVA (SPSS) and CATA Analysis tools (XLSTAT). The determination of CATA attributes was conducted through a Focus Group Discussion, and results showed that formula F1 was the closest to the ideal product characteristics, dominated by sweet aroma, and milky taste. The hedonic test results indicated that all parameters were quite different among the tested formulas. The ranking test results showed that sample F0 ranked first, followed by F1. The nutritional comparison showed that the only significant difference was the fiber content, which was seven times higher in the F1 cookies compared to the commercial product. Based on these results, the dragon fruit peel cookies with 25% stevia substitution are favored by the panelists and have the potential for a low glycemic index.
Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills Prima Putra, Masagus Muhammad; Wisnumurti, Winnen; Athallah, Nezar Helmi; Zaen, Al Tarich Arasy; Sahura, Aulia Rachma; Ustadi, Ustadi
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.26160

Abstract

Catfish gills are a potential raw material for producing protein hydrolysate with antioxidant activity. Protein hydrolysate was produced using crude papain enzyme in two stages. The first stage was to obtain the optimum enzyme concentration (w/w) including 1%, 2%, 3%, 4%, 5% and 6%, with 0% as a control, followed by the second stage to obtain the optimum hydrolysis duration for 24, 48, 72, and 96 hours, with 0 hour as a control. The supernatant containing protein hydrolysate was then dried using an oven at various temperatures, including 60, 70, and 80°C, for 48 hours to obtain catfish gill protein hydrolysate (CGH) powder. CGH was tested for degree of hydrolysis (DH) and antioxidants, including DPPH and ABTS. The highest antioxidant activity was obtained from 3% papain with DPPH and ABTS values of 85% and 9.57 µM TEAC, respectively. Further stage on the hydrolysis duration gave 48 hours as the optimal one, with antioxidant activity of 85.25 % for DPPH and 4.29 µM TEAC for ABTS. The oven-drying temperature concluded that CGH has stable antioxidant activity. The IC50 on antioxidant activity based on DPPH ranged from 1799.85 mg/L to 1749.50 mg/L (IC50 of ascorbic acid was 2.61 mg/L) and was included as very weak. Even though based on IC50, CGH has low antioxidant activity, the protein content was found to be high (56.86±1.51%), which could be a high-protein food additive.
Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach Aziz, Fariz Nurmita; Hasniah, Nurul; Afidah, Ulil
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.26992

Abstract

This study aimed to evaluate the effects of bromelain and papain proteolytic enzymes on the physicochemical and sensory properties of beef steak. Treatments included a control (P0, without proteases, papain marination for 20 minutes (P1) and 30 minutes (P2), and bromelain marination for 10 minutes (P3) and 15 minutes (P4). Parameters measured were moisture content, pH, water activity (aw), water holding capacity (WHC), color (L*, a*, b*), and sensory attributes (aroma, taste, aftertaste, juiciness, tenderness, and overall acceptability). The results showed no significant differences (p > 0.05) in moisture, pH, aw, WHC, or color across treatments. However, significant improvements were observed in sensory attributes except for the aroma. Bromelain treatment, particularly at 15 minutes, resulted in higher scores for tenderness, juiciness, and overall acceptability. Its selective proteolytic action on collagen and elastin enhanced meat texture and moisture retention without excessive protein degradation. Conversely, papain treatment led to some off-flavor development and a softer texture due to its broader proteolytic activity. In conclusion, bromelain proved more effective than papain in improving the sensory quality of beef steak. Marination with bromelain for 10–15 minutes is recommended as a natural tenderization method to enhance consumer acceptance and meat quality.
Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice Kurniawati, Ajeng Dyah; Faizah, Faizah; Dwi Pratiwi, Evia Zunita
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.25754

Abstract

Juice ranks among the most favored beverage products globally. Consumption of tomato juice is acknowledged as a functional food which provides advantages for several mechanisms in the body. Tomato juice is often processed using the pasteurization method to extend its shelf life and inhibit deterioration during storage and distribution. The negative aspects of the pasteurization process in tomato juice processing are the degradation of beneficial components due to increased temperatures. This research aimed at determining the kinetic characteristics of vitamin C and its antioxidant activity in tomato juices throughout the pasteurization process, including the reaction rate constant as a function of process temperature. This research examined the impact of temperature on the degradation of carotenoids, vitamin C, and the reduction of antioxidant activity in pasteurized tomato juice at temperatures ranging from 60 to 90 °C. The pasteurization process significantly decreased the concentrations of vitamin C, carotenoids, and antioxidant activity (P < 0.05) in tomato juice. The degradation kinetics of bioactive compound in pasteurized tomato juice is followed first-order kinetic with the R2 > 0.90, and Arrhenius models could explain the changes in the rate of constant degradation in each of the bioactive compounds. Vitamin C was the most thermolabile compound in pasteurized tomato juice.
The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students Paramastuti, Ratih; Rachma, Yasmin Aulia; Kamil, Rafli Zulfa
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.26985

Abstract

Nutritional status and dietary adequacy are fundamental to health and well-being, particularly among university students who often struggle to maintain balanced diets due to academic pressures and lifestyle constraints. Paradoxically, students enrolled in food and nutrition science programs, despite their academic exposure, may still exhibit suboptimal dietary behaviours. This study aimed to evaluate Indonesian undergraduate students' nutritional status and macronutrient adequacy in food and nutrition science. A descriptive cross-sectional survey was conducted involving 130 participants. Anthropometric measurements were collected to calculate Body Mass Index (BMI), and dietary intake was assessed using self-reported food records. Nutrient intakes were analyzed and compared against individual estimated requirements to determine adequacy. The BMI data showed that 17% of students were underweight, 45% had a normal weight, and 38% were overweight or obese. Mean energy intake (1287.66 ± 429.38 kcal) was substantially below the estimated requirement (1830 ± 323 kcal), with only 72.07% adequacy. Carbohydrate intake was critically low, meeting just 53.90% of the requirement, with 86% of students consuming inadequate amounts. Protein intake reached moderate adequacy (81.36%), while fat intake exceeded recommended levels in over half of the respondents (110.87% adequacy). Furthermore, 65% of students had inadequate energy intake and 55% consumed excess fat. These findings reveal the coexistence of undernutrition and overnutrition, reflecting a double burden of malnutrition in a population expected to possess greater nutritional awareness. The disconnect between knowledge and practice underscores the urgent need for strengthened nutrition education and campus-based interventions to foster healthier dietary habits and mitigate long-term health risks.
Dragon Fruit (Hylocereus polyrhizus) Wine: Physical, Biochemical, and Organoleptic Preferences Bunga, Senni Juniawati; Sir, Rikka Welhelmina; Hidayah, Zulianatul
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.25794

Abstract

Dragon fruits (Hylocereus polyrhizus) are considered as one of the nutritious exotic fruits in Asian countries. Juice extracted from these fruits has been processed into wine by spontaneous fermentation. Fermentation was carried out for 21 days, and then wine aging was continued for 3 months. The biochemical properties (tartaric acid, alcoholic content, total soluble solids, reducing sugar content, color, and antioxidant activity) were determined using standard scientific procedures of food characteristics. The results after 3 months of wine aging show that a pH value of 3.51, a tartaric acid of 8.06%, an alcoholic content of 13%, a total soluble solid of 3o brix, a total reducing sugar content of 0.28 g/100 mL, a DPPH activity of 75.79%, and a chroma test score of 13.73. Sensory evaluation showed no differences in flavor, taste, aroma, and overall acceptability between the processed wine and a reference wine. The dragon fruit wine was generally accepted. Therefore, this study requires further comprehensive investigation into the substantial contents of functional compounds such as organic volatile groups and bioactive compounds.
AI-Driven Image Analysis for Enhancing Audits in Food and Beverage Industries Under GMP and SSOP Standards Tamimi, Masagus Haidir; Pratama, Yoga
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.26806

Abstract

This study evaluated the application of artificial intelligence (AI)-driven image analysis for enhancing Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) audits in food and beverage (F&B) catering services. Three industrial F&B establishments located in Jakarta, Cikarang, and Karawang were assessed. Images capturing key visual criteria were analyzed using an AI system based on ChatGPT-4o, with compliance scored under three different prompt formulations to evaluate AI sensitivity. Manual audits conducted by trained auditors served as a benchmark. Statistical analysis revealed that AI assessments closely aligned with manual audits across most criteria, particularly for cleanliness of food-contact surfaces, personal hygiene, and pest exclusion. However, significant prompt-induced differences were found in more interpretative criteria such as facility design and storage practices. When averaged across stable prompts, AI scores showed strong agreement with manual audits, although AI tended to assign slightly stricter scores in certain areas. No significant differences were found in SSOP compliance evaluations, indicating high consistency for sanitation-related assessments. These results demonstrate that AI-driven image analysis can reliably support GMP and SSOP audits for visually detectable parameters, improving audit efficiency, objectivity, and frequency. Nonetheless, non-visual aspects such as documentation and microbiological testing still require human oversight. Integrating AI into food safety auditing represents a promising advancement for modern F&B compliance monitoring.
Potential of Fermented Eggs For Stunting Prevention: Literature Review Fadhila, Farah Rosyihana; Nuryanto, Nuryanto; Ayustaningwarno, Fitriyono; Sugiharto, Sugiharto; Rustanti, Ninik; Margawati, Ani
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.25638

Abstract

Stunting is a condition of malnutrition that hampers children's physical growth due to inadequate nutritional intake. This condition impacts health, cognitive development, and increases the risk of diseases. The primary causes of stunting include insufficient nutrition, infections, food security, childcare practices, healthcare services, and sanitation. The prevalence of stunting in Indonesia reached 21.6% in 2022. The government has issued Presidential Regulation No. 72 of 2021 to accelerate stunting reduction. To explore the potential of fermented eggs as a nutritional intervention to prevent stunting, this study aims to identify the nutritional benefits of fermented eggs, assess the enhancement of nutrient bioavailability through fermentation, and evaluate the effectiveness of fermented eggs in improving children's nutritional status. This literature review gathers and analyses studies related to the nutritional impact of fermented eggs. Fermentation enhances the digestibility and bioavailability of proteins, fats, and micronutrients such as B vitamins, folate, and iron. This process breaks down complex proteins and fats into simpler, more absorbable forms. Fermented eggs present a potential solution for preventing stunting by improving digestibility and nutrient bioavailability while providing beneficial probiotics that support overall health. Given their nutritional profile, fermented eggs can serve as an effective and sustainable nutritional intervention.

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