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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 5 Documents

Search results for , issue "Vol 6, No 2 (2019)" : 5 Documents clear

Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation Natalia Putri Erva Simbolon; Bhakti Etza Setiani; Anang Mohammad Legowo
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Dekke mas na niura is a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed to estimate the shelf life of pasta spices using the Arrhenius equation model Accelerated Shelf Life Test (ASLT). This research was conducted at the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. The materials used in making spices dekke mas na niura were andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red chili, lime, kaffir lime, galangal, and peanuts. The method used for making pasta spices is by mixing spices and grinding ingredients until smooth. Spices are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis is carried out every 6 hours. The parameters tested were Aw value, pH value, and total bacteria (TPC). The results of the test data were then made linear regression with the making of ordes 0 and orde 1, then from the data, the shelf life calculation was done with the Arrhenius equation. The results showed that the highest Aw, pH, and total bacterial values were at 40°C which were stored for 24 hours. The critical point used in estimating shelf life was total bacterial orde 1. Estimation of shelf life based on total bacteria was 5.6 days (25°C); 7.1 days (30°C); 5.6 days (35°C); and 5.2 days (40°C). Storage of pasta ingredients dekke mas na niura optimum at 30°C. Overall, the higher the storage temperature and storage time, the shorter the shelf life.

The Physical and Chemical Properties of Marshmallow made from Bufallo (Bubalus bubalis) Hide Gelatin Compared to Commercial Gelatin Umar Santoso; Yudi Pranoto; Yessy Tania Afriyanti; Sri Mulyani
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

In recent years, there is increasing demand of gelatin application, particularly in confectionary products such as marshmallow. Due to halal issue of predominant porcine gelatin, alternative gelatin from other source, like buffalo hide, is critically needed. This study aimed to analyze physical and chemical properties of marshmallow made from buffalo hide gelatin, which was compared to commercial marshmallow and those made using commercial gelatin. Conducted in two stages, the first part was gelatin extraction from buffalo hide and its quality analyses. The second was marshmallow preparation from the gelatin and its analyses. Concentration of buffalo hide gelatin was 4%, 5%, dan 6%, whereas commercial gelatin was 7%, 8%, and 9%. The experiment was repeated three times and all determination were performed in duplicated. Results showed that marshmallow from buffalo hide gelatin contained 15,5 – 18,40 % (wb) moisture; 0,64 - 1.16% (db) ash content; 43,34 – 48,83 % (db) total sugar; and 24,25 – 28,73 % (db) reducing sugar. Textural analyses indicated that the highest value of marshmallow hardness (129.50 g/mm2) and highest value of springiness (5.70 mJ/mm2) were obtained by marshmallow made using 5% and 6% buffalo hide gelatin, respectively), thus concluded that buffalo hide is potential halal gelatin source to produce marshmallow

Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions Murat Doğan; İsmail Hakkı Tekiner
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 samples from twelve provinces of Turkey were collected, and screened for the presence of lactic acid bacteria using microbiological methods. The microbiological screening yielded 148 presumptive isolates. Of them, 62.8% were characterized as lactic acid strains by VITEK® MS. Following that, the characterized isolates were subjected to probiotic property testing, including gastric acid resistance, bile resistance and hydrophobic ability. The results showed that 44.1% exceeded gastric pH resistance, 33.3% survived under gastrointestinal system bile salt conditions, and 10.8% exhibited high hydrophobicity ability. In conclusion, our study revealed that only 4.3% (1 Enterococcus faecium, 1 Lactobacillus brevis, 1 Lactobacillus pentosus, and 1 Lactobacillus plantarum) out of 93 lactic acid bacteria isolated from the traditional sourdoughs could meet all probiotic requirements against some gut conditions.

Review on Pathogenic Bacteria Listeria monocytogenes, the Detection and the Sequencing Gene Methods Isolated from Meat Products Bhakti Etza Setiani; Yoyok Budi Pramono; Lutfi Purwitasari
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

A study was conducted to review on pathogenic bacteria Listeria monocytogenes, the detection and the sequencing gene methods isolated from meat products, compare selected methods that detect the presence of L. monocytogenes in selected raw and processed meat products. L. monocytogenes (originally named Bacterium monocytogenes) is a gram-positive, non-sporeforming, highly mobile, rod-type, and facultative anaerobic bacterium species. It can grow under temperatures between -1.5 to 45°C and at pH range between 4.4 and 9.4, with the optimum pH of 7. Rapid methods (PCR based and VIDAS-LDUO®) detected L. monocytogenes faster than the conventional method. It was also gathered that Phenotypic identification and Genotypic identification were two types of confirmation test for L. monocytogenes. L. monocytogenes can be found in raw meat and meat product because of environmental contamination, cross contamination or error process.

The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum Sri Mulyani; Umar Santoso; Yudi Pranoto; Francis M.C. Setyabudi; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow’s abomasum (CAPC) in concentration variation 0; 2.5; 5; and 7.5 U/mg. The temperature to hydrolysis included at 28 °C, 37°C and 40°C. The emulsion activity index (EAI), Emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS) were investigated. The interaction between CAPC concentration and hydrolysis temperature has a significant effect (P <0.05) on the emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS). The highest EAI was obtained in CAPC concentration of 5 U /mg, hydrolysis temperature of 40°C, which was 12.04 m2/g. The higher concentration of CAPC decreased the ESI. The hydrolysis temperature of 40°C produces higher FE than 28°C and 40°C. The highest FE is obtained at CAPC 5U/mg, 37°C hydrolysis temperature, which is 102.93%. The FS values range from 44.91-55.00%. This value is higher than commercial gelatin (bovine skin gelatin) which is 34.90%. The conclusion of this study is that buffalo skin gelatin with the best functional properties was obtained using CAPC 5 U/mg, the hydrolysis temperature of 40°C.

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