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Journal of Applied Food Technology
Published by Universitas Diponegoro
ISSN : 23559152     EISSN : 26147076     DOI : -
Core Subject : Education,
Other
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).
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 8, No 1 (2021)" : 5 Documents clear
Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources Vinny Dwi Octavianti; Siti Susanti; Sri Mulyani
Journal of Applied Food Technology Vol 8, No 1 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.9319

Abstract

This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and sugar. The different types of hydrocolloids T0 (0%), T1 (0.5% Arabian gum), T2 (0.5% carrageenan), T3 (0.5% gelatin) were used as stabilizer in order to characterize the pH, overrun, melting time, sensory test and total lactic acid bacteria of frozen yogurt product. pH of frozen yogurt was measured using a pH meter. Melting time was measured using a stopwatch, overrun was measured using beaker glass, sensory tests were done by panelists and total lactic acid bacteria was measured by Total Plate Count (TPC). Results show significant differences (P<0.05) on overrun, melting time, sensory test in frozen yogurt obtained using various types of hydrocolloids but show no significant differences (P>0.05) on pH dan total lactic acid bacteria. The best treatment was the addition of 0.5% gelatin because it has an optimal melting time, overrun and highest sensory test.
The Effect of Tea (Camelia sinensis) and Chocolate (Theobroma cacao) on Memory Justin Himawan; Santoso Santoso; Mochamad Ali Sobirin; Endang Mahati
Journal of Applied Food Technology Vol 8, No 1 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.7423

Abstract

Memory is often understood as an informational processing system with explicit and implicit functioning that is made up of a sensory processor, short-term (working) memory, long-term memory. Tea (Camellia sinensis) and chocolate (Theobroma cocoa) are common food beverages containing caffeine, theobromine, and flavonoid. Those substances in recent studies showed positive impact on cognitive performance. We examined the relation between the intake of both drinks on memory. The objectives are to determine the effect of black tea and chocolate on visuospatial memory. Eighteen males, 20 – 35 g body weight mice used as the subject that given by tea and chocolate for 28 days and experimented with Morris Water Maze Test. The study showed that there is significant effect on mice that given both tea (p=0.006) and chocolate (p=0.006) on memory as compared to control mice. However, there is no significant difference between the effect of tea and chocolate on memory. There is positive impact of consumption on both tea and chocolate on memory, especially visuospatial memory. Tea and chocolate significantly decrease the time of the mice to locate the platform.
Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners Siti Susanti; Fajar Fikri Najar; Nurwantoro Nurwantoro
Journal of Applied Food Technology Vol 8, No 1 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.8507

Abstract

Red dragon fruit, a popular in Indonesia, has 30-35% portion of skin that has not been used and mostly become a waste. Previous study showed that the skin of red dragon fruit can be used for orange marmalade production. This study objectives are to analyze physical, chemical, and hedonic characteristic of red dragon fruit marmalade (RDFM) with different types of sweeteners. Physical characteristics were evaluated using L*a*b* colorimeter for color intensity, hand refractometer for total soluble solid, and cup and bob viscometer for viscosity. Whereas, chemical characteristics evaluation was carried out using aw meter for water activity, and hedonic characteristic testing by hedonic test. The results showed that the use of different types of sweeteners had a significant effect on the physical, chemical, and hedonic characteristics of RDFM. RDFM made with High-Fructose Syrup (HFS) had the highest brightness, RDFM with sorbitol had the highest redness and water activity (aw), RDFM with honey had the highest yellowness, RDFM with sucrose had the highest Total Soluble Solids (TSS), viscosity, overall hedonic test and the lowest water activity. It can be concluded that sucrose is the best sweetener to use for RDFM because of the highest overall hedonic test so that the final product will be easier to be accepted compared to the other sweeteners.
Melting Time, Total Solids, Vitamin C, Hedonic Quality Test of Color, Aroma, Sweet Taste and Overall Soursop Velva (Annona muricata L.) with Various Levels of Carrageenan Concentration Sayyidah Ghaisani Putri; Yoyok Budi Pramono; Antonius Hintono
Journal of Applied Food Technology Vol 8, No 1 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.8158

Abstract

This study aims to determine the effect of variations in the concentration of carrageenan on melting time, total solids, vitamin C and hedonic quality test of soursop velva. The materials used in this study were soursop, mineral water, carrageenan, sugar and citric acid. Carrageenan was added in different concentrations, i.e., 0%, 0.25%, 0.50%, 0.75% and 1% (w/w). Further, quality attributes of soursop velva were evaluated, including its melting time, total solids, vitamin C and hedonic quality test. Melting time was measured using a stopwatch, total solids were analyzed using an oven, vitamin C was analyzed using spectrophotometry UV-VIS and hedonic quality test was performed by panelists. The measurement showed a significant difference (P<0.05) in total solids, hedonic quality of color, aroma and overall soursop velva as a result of different carrageenan concentrations. However, the melting time and sweet taste of soursop velva did not show significant differences (P>0.05). The most optimal use of carrageenan concentration in soursop velva is 0.25% because it has a soft texture, long melting time and is most preferred.
The Impact of Various Concentration of Maizena Flour on the Physicochemistry and Organoleptic Properties of Petis Sri Haryati; Sudjatinah Sudjatinah; Soraya Kusuma Putri; Paramita Apriliani
Journal of Applied Food Technology Vol 8, No 1 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.10103

Abstract

Shrimp is a fishery product that has a specific aroma and has a high nutritional value. Petis derived from the body fluids of fish or shrimp through a prolonged boiling process so that it becomes denser like pasta. This study aims to determine the influence of cornstarch concentration as a binder and filler material for physical, chemical and organoleptic characteristics of shrimp petis. A Completely Randomised Design was used, with 1 factor, namely the concentration of maizena flour with 5 treatments, namely P0 (100 g shrimp broth and 0 g maizena flour); P1 (100 g shrimp broth and 2 g maizena flour); P2 (100 g shrimp broth and 4 g maizena flour); P3 (100 g of shrimp broth and 6 g of maizena flour); P4 (100 g shrimp broth and 8 g maizena flour) and 4 replications. The results showed that the treatment had an effect (p <0.05) on all observation variables i.e., chemical properties (water content, ash content, protein content), physical properties (viscosity), and organoleptic properties (taste, color, aroma, and texture). The P3 treatment was chosen as the best treatment because it approached the quality requirements of shrimp paste according to SNI (Indonesian National Standard) with characteristics of water content 48.29%, ash content 1.10%, protein content 20.95%, viscosity 91.01 Cp, and taste organoleptic 4.50 (rather savory), color 4.10 (dark), aroma 1.85 (rather fishy), and texture 4.05 (thick).

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