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Dina Soes Putri
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Journal of Agritechnology and Food Processing
Published by Universitas Muhammadiyah Mataram
ISSN : -     EISSN : 28093607     DOI : https://doi.org/10.31764/jafp.v1i2.6997
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health
Scope: processing technology, post-harvest physiology, industrial sanitation, local food development, nutrition & health, food chemistry, food safety, processing microbiology, and functional food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 4, No 2 (2024)" : 5 Documents clear
Microencapsulation technology for lipase added infant formula to improve gastrointestinal digestion: a review Sari, Ratna Nurmalita
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.27980

Abstract

Lipase role in milk lipid digestion is crucial since fat is the common source of infant nutrition. Human milk as the golden standard of infant nutrition contains bile salt-stimulated lipase which plays a significant role in gaining baby’s weight. In achieving the goal of infant formula to mimic human milk, researchers are concerned to add lipase in infant formula called LAIF (lipase-added infant formula). Since lipase is heat labile, microencapsulation is needed as an approach to stabilize lipase by adding in infant formula. This article reviews the possibility of micro-encapsulation for optimizing the lipase addition. Alginate beads encapsulate product from algae which can be used since it is usually used in commercial powder infant formula. Milk proteins also an option since the proteins contain high nutritional values and are categorized as safe materials. In the legumes group, pea protein could be the prospective option since the material has good solubility in water, stability in high temperatures, and good foaming capacity. Microencapsulation technology makes it possible to make longer shef life and improving stability of lipase in infant formula.
Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale Triandini, I Gusti Agung Ayu Hari; Wiranto, Wiranto; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28256

Abstract

This research aims to evaluate sensory using a 9-point hedonic scale and different statistical approaches on cookies made from Rhizopora propagule flour. This research used flour made from Rhizopora propagule and wheat flour with varying compositions to make cookies (C1= Rhizophora flour 100% wheat flour 0%, C2 = Rhizophora flour 75% wheat flour 25%, C3 = Rhizophora flour 50% wheat flour 50%, C4 = Rhizophora flour 25% wheat flour 75%). Respondents gave evaluations using a 9-scale hedonic score for the treatments in 4 parameters, including appearance, aroma, taste, and texture. Evaluation scores were analysed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. All respondents give evaluation scores higher than the threshold except for C1. This result means that the addition of wheat flour is still needed in Rhizophora cookie production. All treatments have the same evaluation score in appearance treatment, while C3 and C4 treatments have the highest evaluation scores in aroma, taste, and texture. It could be concluded that the potency of Rhizophora flour from its propagule as an ingredient in cookies is confirmed based on sensory evaluation using a 9-point hedonic scale and the ANOVA-RBCD statistical approach.
Panelists' acceptance of ice cream with the addition of snakehead fish albumin extracts (Ophiocephalus striatus) Kartikasari, Dewi; Agustiana, Agustiana; Arianto, Arianto
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28005

Abstract

The characteristics of albumin extract with a distinct fish aroma are less preferred by some people. To improve the acceptance of fish albumin extract, it is added to carrier foods such as ice cream. This study aims to evaluate the panelists' acceptance of ice cream with the addition of snakehead fish albumin extract. The research stages are: (1) extraction of snakehead fish albumin and (2) ice cream processing with the addition of snakehead fish albumin extract at concentrations of 0%, 2%, 4%, and 6% of the total water content (300 ml). A hedonic test was analyzed using the sign test to determine the level of preference for the ice cream. The results showed that the addition of snakehead fish albumin extract significantly affected the color and aroma, but did not significantly affect the texture and taste of the ice cream. The conclusion indicates that ice cream with up to 6% snakehead fish albumin extract can be accepted by the panelists, with color (5.2), texture (5.8), aroma (5.9), and taste (6.2), all meeting the "like" criteria. The suggestion for future research is to investigate the chemical quality of ice cream with the addition of snakehead fish albumin extract.
Study of sugar and tamarind addition on the quality of masin salted anchovy (stolephorus) Afgani, Chairul Anam; Ariskanopitasari, Ariskanopitasari
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28448

Abstract

Masin is a Sumbawanese traditional cuisine which is a sauce, made from mashed rebon shrimp, mixed with chilies, salt, flavorings, sugar and tamarind which fermented for 2 to 7 days. This study used anchovy as the basic material because of its abundant resources in West Nusa Tenggara. This study can be an opportunity for the development of processed anchovy. This study aimed to determine the effect of concentration of sugar and tamarind on the physical and organoleptic characteristics of anchovy. This research was conducted in a completely randomized design (CRD) with three replications of 2 factors such as the concentration of sugar and tamarind (0%, 0.6%, and 1.4%). Masin fermentation was carried out spontaneously for 7 days. The results showed that visually the anchovy masin did not grow fungi until the 14th day, except for samples with a concentration of sugar and tamarind 0.6% and 1.4%. Based on the L and oHue values, the anchovy masin has a reddish yellow color (yellow red) to yellow (yellow). Based on the results of the organoleptic test, it was found that the sugar concentration had an effect on texture and aroma, but did not affect color. The concentration of tamarind affected the aroma, but not the color and texture of masin.
Identification of glucomannan potential isolated from fresh porang tubers of East Kalimantan -, Anggela
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28270

Abstract

Glucomannan is a polysaccharide that has a wide range of applications in the food and health industries. It is typically isolated from porang plants, and the aim of this study was to ascertain the most effective method of glucomannan isolation from fresh porang tubers.Two glucomannan isolation methods were employed in this study. The first method involved repeated grinding with water as the solvent, followed by a filtration process of seven iterations (GPA7). The second method employed repeated grinding with ethanol as the solvent, followed by filtration five times (GPE 5) or seven times (GPE 7).The characteristics of the isolated glucomannan were analysed proximate and compared with porang flour glucomannan obtained from the most effective treatment identified in a previous study. The results of the data analysis demonstrated that the GPA7 method yielded the highest glucomannan content, with a value of 82.79%, accompanied by a moisture content of 8%, an ash content of 0.23%, a fat content of 7.2%, and with solubility of 16.65%.

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