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Journal of Applied Food Technology

jaft
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Published by Universitas Diponegoro

ISSN : 23559152 EISSN : 26147076 DOI : -

Core Subject : Education,

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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).

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Articles 62 Documents

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Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels Bambang Kunarto; Ely Yuniarti Sani
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The increase in durian production results in the accumulation of durian peel waste. The bioactive component of durian peel has the potential to be used as an antioxidant. Thus, there is a need to carry out an extraction process to obtain bioactive compounds from durian peel. However, conventional extraction methods cause damage to phenolic compounds due to oxidation, hydrolysis and ionization reactions during the extraction process. Therefore, durian peel extraction was carried out using ultrasonic assisted extraction method (UAE) in this study. The purpose of this study was to investigate the effect of varying ratios of durian peel to ethanol solvents and extraction time on the yield, total phenolics content, total flavonoids content and antioxidant activity. The results of the research data were analyzed using a two-factor completely randomized design, which included variations of the ratio of durian peel to ethanol solvents and extraction time The Duncan’s New Multiple Range Test (DNMRT) was carried out as a follow up test to determine the differences in each treatment at a significance level of 0.05. The results showed that the best treatment for peel extraction using ultrasonic assisted extraction was a 1: 9 ratio of durian peel to ethanol at an extraction time of 20 minutes. The extraction of durian peel under this condition gave the highest yield of 12.77 ± 0.16%, antioxidant activity (IC50) of 38.33 ± 0.12 ppm, total phenolic content of 63.30 ± 0.08 mgGAE / g and total flavonoids content of 47.53 ± 0.48 mgQE / g. In addition, total phenolics content and total flavonoid content showed a strong correlation to the antioxidant activity of durian peel extract.

Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker Pratama, Yoga; Ulfah, Tsurayya; Bintoro, Valentinus Priyo
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Basil contains flavonoid, saponin, tannin, and essential oils namely sineol and eugenol. Basil has been known as appetite stimulant, laxative, fragrance, and breast milk stimulator. This study aimed to determine the effect of basil addition to linear expansion, crispiness, color, and organoleptic of basil cracker. Complete Randomized Design was used in this research with 4 treatments and 5 replications i.e. T1 (10% basil, 90% tapioca), T2 (15% basil, 85% tapioca), T3 (20% basil, 80% tapioca), T4 (25% basil, 75% tapioca). Linear expansion was measured using ruler, hardness/crispiness using texture analyzer, color using digital colormeter, and organoleptic testing was done by 25 panelists. The research showed that basil cracker had linear expansion of 166-235%; hardness of 1264.8-1837.6 gF; L* value of 22,47-40,40 and a* value of -20.73 to -12.67. Variation of basil proportion gave significant effects to linear expansion, crispiness, and color of basil cracker. The best treatment was T2 (15% basil, 85% tapioca) because it had high linear expansion and bright color, was crispy, and preferred by panelists.

The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.) Jeki Mediantari Wahyu Wibawanti; Zulfanita Zulfanita; Dedi Runanto
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Yogurt drink can be produces from goat milk. Yogurt drink was added mangosteen rind extract to increase quality of product. This study aimed to determine antioxidant activity (total phenol compound, antioxidant activity by IC50 and thiobarbituric acid or TBA value) of yogurt drink from goat milk by mangosteen rind extract. Complete randomized design was used in this research with 4 treatments and 5 replications. The antioxidant activities of yogurt supplemented with 0, 1, 2, and 3% (v/v) mangosteen rind extract was analysed. The result shows that the total phenol content increased along the increase in the levels of mangosteen. Yogurt drink with mangosteen had radical higher scavenging activity than control. TBA value showed significant differences (p<0.05) among treatments. As conclusion, mangosteen rind extract had the potential to improve antioxidant and hinder the rancidity in yogurt drink.

Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properties of Green Coconut Water Kefir Lita Lusiana Surja; Bambang Dwiloka; Heni Rizqiati
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut water kefir. Complete Randomized Design is used in this research with 5 treatments and 4 replications i.e. T0 (0% v/v HFS), T1 (2.5% v/v HFS), T2 (5% v/v HFS), T3 (7.5% v/v HFS), and T4 (10% v/v HFS). The CO2 content is measured by sodium carbonate (Na2CO3) titration, ethanol content is measured by distillation, while the organoleptic properties that included level of sourness, level of sweetness, soda sensation, sour aroma, and viscosity are done by 25 panelists. The results show that the addition of HFS is statistically gave significant effect to the CO2 content and organoleptic properties (P<0,05). However, the ethanol content, which analyzed using empirical model of quadratic polynomial regression, show that the addition of HFS is incompatible to the ethanol content of green coconut water kefir. The most optimal HFS concentration is 7.5% v/v, resulting CO2 content of 0.096%; ethanol content 1.545%; and desirable organoleptic properties, which are low level of sourness, high level of sweetness, very high soda sensation, low sour aroma, and high viscosity.

Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage Yulian Dwi Anggraeni Puspa Handoko; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fruit has decrease in chemical components, such as color, hardness, and proximate. The decline in the quality may also be caused by microbial contamination. This study aimed to determine the protein content of snake fruit during storage at room temperature under aseptic condition. This study was done in storage temperature of 25±5ºC and carried out at 3 times repetition. The protein content of snake fruit was observed for 3 days. The results showed that protein content of snake fruit at the beginning of storage were about 0.5%. Then, the protein content decreased until undetectable by the Kjeldahl method on the third day of storage. As conclusion, the three days of decrease in the protein content could be determined.

Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Rani Oktaviani Saraswati; Ahmad Ni'matullah Al-Baarri; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Yoga Pratama; Masykuri masykuri
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle.

The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice Eries Kusmiandany; Yoga Pratama; Yoyok Budi Pramono
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans 15% gatot was the best treatment.

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage Albertus Carolus Dito Wratsongko; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.

Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature Siska Agustina Dwi Haryanti; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be changed in snake fruit. The purpose of this study was to determine the change of total acid in snake fruit during storage at room temperature. The total acid was calculated by titration method using malic acid calculation. Based on the results of the study showed an increase in total acid when snake fruit was stored in room temperature. As conclusion, the total acid was able to be detected in snake fruit during room storage and its change could be determined.

The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose Widia Pangetika; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.

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