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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Dunia Gizi Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research
Aprilia Fitriani
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Health Professions Public Health Other

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Production of Coconut Milk Cheese and Its Organoleptic Characteristics Judella Kusuma Halim; Gervasius Harwin Wangrimen; Aprilia Fitriani
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6219

Abstract

Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product acceptability. Direct acidification using lemon juice is used to produce cheese with different coconut milk and soy milk composition (80:20; 70:30; 60:40). The properties assayed were yield, spreadability, and organoleptic. Yield of coconut milk cheese at composition 80:20; 70:30; 60:40 was 37.96%; 34.44%; 31.48%. Spreadability of coconut milk cheese at composition 80:20; 70:30; 60:40 was 9.83 cm; 9.65 cm; 9.53 cm. The difference of coconut milk and soy milk composition affects the physical and organoleptic properties of coconut milk cheese. Decrease in the level of coconut milk substitution and increase in the level of soy milk substitution led to decrease yield and cheese spreadability. Organoleptic score below 3 indicates that coconut milk cheese acceptability was still low.
Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment Tania Yovani; Gervasius Harwin Wangrimen; Aprilia Fitriani
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6504

Abstract

Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.
EFEK PENGOLAHAN KONVENSIONAL PADA KANDUNGAN GIZI DAN ANTI GIZI BIJI PETAI (Parkia speciosa Hassk.) Putri Maharani; Umar Santoso; Yasmin Aulia Rachma; Aprilia Fitriani; Supriyadi Supriyadi
Jurnal Teknologi Pertanian Vol. 23 No. 2 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.789 KB) | DOI: 10.21776/ub.jtp.2022.023.02.6

Abstract

            Biji Petai (Parkia speciosa Hassk.) merupakan komoditas kacang-kacangan khas Indonesia dengan kandungan protein yang tinggi. Namun, biji Petai juga dikenal mengandung senyawa antigizi asam fitat, tanin dan tripsin inhibitor yang dapat menurunkan nilai cerna protein. Proses pengolahan konvensional kukus selama 10 menit, rebus selama 8 menit, dan goreng selama 2 menit dilakukan untuk menurunkan senyawa antigizi dan meningkatkan kecernaan protein biji Petai. Biji Petai yang digunakan untuk analisis adalah biji Petai bubuk yang telah dikeringkan menggunakan freeze dryer. Efek proses pengolahan divaluasi senyawa gizi, antigizi, dan nilai cerna protein in vitro. Penelitian ini bertujuan untuk mengetahui pengaruh proses pengolahan kukus, rebus, dan goreng terhadap senyawa gizi (kadar air, protein, lemak, abu, dan karbohidrat), antigizi (asam fitat, tanin, serta tripsin inhibitor), dan kecernaan protein in vitro pada Petai. Penelitian dilakukan dengan Rancangan Acak Lengkap Satu Faktor, yaitu jenis proses pengolahan. Data diolah dengan One Way ANOVA menggunakan aplikasi SPSS 2.1 dengan tingkat kepercayaan 95%, kemudian dilanjutkan uji Duncan apabila terdapat beda nyata. Diperoleh hasil bahwa ketiga proses pengolahan tersebut signifikan menurunkan konsentrasi senyawa antigizi asam fitat, tanin, serta tripsin inhibitor. Proses perebusan merupakan proses pengolahan terbaik yang dapat menurunkan senyawa antigizi asam fitat sebesar 75%, tanin sebesar 49%, dan tripsin inhibitor sebesar 70%. Proses pengolahan kukus dan rebus secara signifikan meningkatkan nilai cerna protein in vitro, yaitu masing-masing sebanyak 0,84% dan 2,55%. Temuan ini dapat dijadikan referensi proses pengolahan bagi konsumen biji Petai di Indonesia untuk mendapatkan manfaat asupan protein dari biji Petai dengan maksimal.                                              Petai seeds (Parkia speciosa Hassk) are a typical Indonesian legume commodity with high protein content. However, Petai seeds are also known to contain anti-nutritional compounds phytic acid, tannins, and trypsin inhibitors that can reduce protein digestibility. The conventional processing process was steamed for 10 min, boiled for 8 min, and fried for 2 min to reduce antioxidant compounds and increase the protein digestibility of Petai seeds. Petai seeds used for analysis are powdered Petai seeds that have been dried using a freeze dryer. The effects of the processing were evaluated for nutritional compounds, antinutrients, and protein digestibility values ​​in vitro. This study aims to determine the effect of steamed, boiled, and fried processing on nutritional compounds (water content, protein, fat, ash, and carbohydrates), antinutrients (phytic acid, tannins, and trypsin inhibitors), and protein digestibility in vitro in Petai. The research was conducted with a one-factor completely randomized design, namely the type of processing. The data was processed by One Way ANOVA using the SPSS 2.1 application with a 95% confidence level, then continued with Duncan's test if there was a significant difference. The results showed that the three processing processes significantly reduced the concentration of anti-nutritional compounds phytic acid, tannins, and trypsin inhibitors. The boiling process is the best processing process that can reduce the antioxidant compounds of phytic acid by 75%, tannins by 49%, and trypsin inhibitors by 70%. Steamed and boiled processing significantly increased the protein digestibility in vitro, which were 0.84% ​​and 2.55%, respectively. This finding can be used as a reference for the processing process for consumers of Petai seeds in Indonesia to get the maximum benefit of protein intake from Petai seeds
Efek Perebusan Basa dan Asam terhadap Kandungan Gizi dan Zat Anti Gizi pada Pembuatan Tempe Biji Kecipir Nurul Putrie Utami; Aprilia Fitriani; Nabila Fadhila Rahma; Okvania Putri Nabila; Wahyu Nugroho
Jurnal Dunia Gizi Vol 5, No 2 (2022): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v5i2.5528

Abstract

Pendahuluan; Biji kecipir merupakan salah satu tanaman yang mudah dibudidayakan di daerah tropis dan memiliki kandungan gizi yang tinggi terutama protein. Namun, penggunaannya dalam konsumsi sehari-hari masih jarang karena adanya sifat organoleptik yang kurang disukai dan mengandung zat anti gizi. Pembuatan biji kecipir menjadi tempe diharapkan dapat meningkatkan daya terima biji kecipir. Tujuan; untuk mengetahui efek pemberian zat basa dan asam pada perebusan biji kecipir dalam pembuatan tempe biji kecipir terhadap kandungan gizi dan zat anti gizinya. Bahan dan Metode; jenis penelitian eksperimental dengan desain Rancangan Acak Lengkap (RAL). Perlakuan yang dilakukan adalah pembuatan tempe biji kecipir dengan perebusan 2x dengan air biasa (kontrol), perebusan pertama dengan basa, dan perebusan pertama dengan basa dan perebusan kedua dengan asam. Hasil dari tempe yang telah dibuat kemudian dianalisis kadar air, abu, gizi makro, serat, tanin, dan asam fitat. Hasil; Kedua perlakuan memiliki dampak pada kadar air yang lebih tinggi dibandingkan kontrol (p0,05). Kandungan gizi protein, lemak, dan serat lebih tinggi pada perlakuan kontrol (p0,05), tetapi kadar fitat lebih tinggi dari perlakuan lain (p0,05). Sedangkan pada perlakuan asam dan basa, cenderung memiliki kadar karbohidrat yang lebih tinggi serta tanin yang lebih tinggi (p0,05). Kesimpulan; Penggunaan basa dan asam pada perebusan biji kecipir hanya dapat meningkatkan kadar karbohidrat dan menurunkan asam fitat. Kandungan protein, lemak, serat, dan tanin yang lebih rendah dijumpai pada perlakuan tanpa basa dan asam.
Chemical Characteristics of Non-Dairy Cheese from Coconut Milk as an Alternative Ingredient for Lactose Intolerance Judella Kusuma Halim; Nurul Hidayah; Titisari Juwitaningtyas; Mutmainah Mutmainah; Aprilia Fitriani
Journal of Agri-Food Science and Technology Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.8724

Abstract

Lactose-intolerant people are unable to ingest cheese since it includes lactose. Lactose-free cheese can be made using coconut milk as an alternative. Coconut milk can substitute milk as a raw material for cheese production because it is rich in proteins such as albumin, globulin, prolamin, and glutelin. This research aims to determine how different proportions of coconut milk and soy extract affect the nutritional value of coconut milk cheese. Cheeses with 80:20, 70:30, and 60:40 ratios of coconut milk to soy extract are made by directly acidifying soy extract with lemon juice. Protein, lipid, and moisture content were all evaluated. At compositions 80:20, 70:30, and 60:40, the protein content of coconut milk cheese was 3.85%; 4.80%; and 5.73%, respectively. Coconut milk cheese had lipid contents of 28%, 27%, and 25.74%, respectively; the moisture contents were 64.93%; 61.92%; and 60.49%. This research contributes to utilizing coconut milk as a milk substitute.
Analysis of the application of good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) for products "Emping Singkong Super Telur Bu Siti" in Bantul, Yogyakarta Aliyya Alghaniya; Aprilia Fitriani
Journal of Halal Science and Research Vol. 4 No. 2 (2023): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i2.7478

Abstract

Cassava (Manihot esculenta Crantz) is used by Mrs. Siti to be processed into cassava chips. In processing a food product, it is mandatory to implement employee sanitation and hygiene to ensure food safety. Therefore, it is necessary to evaluate the implementation of Good Manufacturing Practices (GMP) analysis based on the Regulation of the Minister of Industry of the Republic of Indonesia No. 75 of 2010 and evaluation analysis of the implementation of Sanitation Standard Operating Procedures. (SSOP) based on Head of BPOM Regulation Number HK.03.1.23.04.12.2207 of 2012 to determine the implementation of GMP and SSOP. The data collection methods used in this practical work report are observation, interviews, and literature studies. The analysis technique is by the fishbone method. The analysis results of GMP implementation show six aspects of critical (critical) deviations, including buildings, materials, final products, employees, and elimination of nuisance pests from processing units. The results of the analysis of SSOP implementation show that there are three aspects that are not in accordance with the provisions, which should include the condition and cleanliness of surfaces in contact with food ingredients, preventing cross-contamination, and eradicating nuisance pests. Based on the results of the fishbone diagram analysis, it can be concluded that there is a need for improvement in the cassava chip production process. Namely, employees are required to wash their hands before and after the production process, clean up trash around the factory, and maintain the cleanliness of raw materials, such as washing vegetables before use. So, there needs to be socialization regarding GMP and hygiene. Keywords: GMP, SSOP, Sanitation, Hygiene, Fishbone
EVALUATION OF THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AT PT XYZ UNIT CENGKARENG Jihan Nahda; Aprilia Fitriani
Jurnal Pangan dan Agroindustri Vol. 11 No. 4: October 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.04.5

Abstract

The airline catering industry faces challenges in providing food due to diverse requirements and constrained space and resources on airplanes. This research investigates the application of Good Manufacturing Practices (GMP) in aviation catering production, exploring its potential to enhance product quality, adhere to safety and health standards, and satisfy customer expectations. The research methods employed encompassed observation, interviews, and a thorough examination of credible literature sources.The overall GMP implementation at PT XYZ demonstrated 93.59% compliance and 6.41% non-compliance. In conclusion, the adoption of GMP in aviation catering leads to enhanced product quality and compliance with health standards. Through this approach, airline catering companies can ensure that their products meet both customer quality expectations and health regulations.
Texture Profile Analysis of Lamtoro Gung (Leucaena leucocephala ssp. Glabrata (Rose) S. Zarate) Tempeh Aprilia Fitriani; Miftah Nur Haliza; Nurul Putrie Utami; Isabella Nyambayo; Sanaz Sanayei; Safinta Nurindra Rahmadhia
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10226

Abstract

Lamtoro Gung seeds are low in fat but abundant in protein. Lamtoro Gung is often used as an alternative protein source. Lamtoro Gung is often taken as a prepared meal containing grains and nuts. Lamtoro Gung is germinated and utilized in a variety of dishes, including tempeh making. However, no has been done to explain the textural profile of Lamtoro Gung tempeh, which is made by fermentation processes in various packaging materials such as plastic, banana leaves, and teak leaves. The aim of this study is to evaluate the textural characteristics of Lamtoro Gung tempeh produced using different packaging materials and fermentation periods. This study contributes to an understanding of how packaging variations affect the texture of Lamtoro Gung tempeh. Tempeh made from teak leaf packaging and fermented for four days offered better texture profile hardness (195.38 N), cohesiveness (0.46), gumminess (81.57 N), and chewiness (54.99 N) higher than banana leaves; hardness (49.90 N), cohesiveness (0.29), gumminess (14.52 N), and chewiness (10.14 N) but similar to plastic; hardness (165.28 N), cohesiveness (0.45), gumminess (74.23 N), and chewiness (50.35 N).Therefore, packaging material has an impact on texture profile of tempeh fermented from Lamtoro Gung seeds. Sensory evaluation of the tempeh would need to be investigated to check consumer acceptance of the product.
Mapping The Worldwide Knowledge of Jack Bean by A Bibliometric Approach Aprilia Fitriani; Helen Onyeaka; Friska Citra Agustia
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10235

Abstract

Indonesia's indigenous inhabitants acknowledge the local legume plant known as jack bean. The Jack bean has various advantages, including increased production, a shorter lifespan, upright stems mimicking shrubs, and improved tolerance to biotic and abiotic stresses. Nonetheless, the jack bean plant is particularly vulnerable due to harmful compounds such as canavaline, choline, hydroziamine acid, trogonelin, and cyanide. A bibliometric study was performed to locate studies on jack beans. The data collection procedure includes executing an extensive search in Scopus-indexed journals using the keywords "Jack Bean." It could limit the search to the article abstract, title, keywords, and country. The articles included in this study were published between 2000 and 2023. The search yielded a total of 999 items. The data was obtained on September 10, 2023; any later alterations are not considered in this research. According to the published literature, over the last 23 years, many studies have been conducted to develop urease inhibition and antioxidants from jack beans. However, little research has been done into the functional benefits of jack bean bioactive components for enhancing bodily health, such as antidiabetic, antihypertensive, and anticancer properties. This article contributes to helping researchers fill jack bean-related research gaps and apply technology to the industrialization process of jack beans in the functional food and nutraceutical industries.
Co-Authors Aliyya Alghaniya Friska Citra Agustia Gervasius Harwin Wangrimen Gervasius Harwin Wangrimen Helen Onyeaka Isabella Nyambayo Jihan Nahda Judella Kusuma Halim Judella Kusuma Halim Miftah Nur Haliza Mutmainah Mutmainah Nabila Fadhila Rahma Nurul Hidayah Nurul Putrie Utami Okvania Putri Nabila Putri Maharani Safinta Nurindra Rahmadhia Sanaz Sanayei Supriyadi Supriyadi Tania Yovani Titisari Juwitaningtyas Umar Santoso Utami, Nurul Putrie Wahyu Nugroho Yasmin Aulia Rachma