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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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Journal : Journal of Agri-Food Science and Technology (JAFoST)

 1 
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.
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.
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