cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota semarang,
Jawa tengah
INDONESIA
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 62 Documents
 3   4   5   6   7 
The pH and Hedonic of Chicken Steak Cooked with Seasoning Contains Cashew Apple Extract Wisnu Broto; V Priyo Bintoro; Ghassani Ardan Setiawan; Sri Risdhiyanti Nuswantari; Siti Susanti
Journal of Applied Food Technology Vol 8, No 2 (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.10121

Abstract

Cashew apple utilization is less than the cashew itself, due to the cheaper price and therefore often ends up as waste. Extract cashew apple can be applied in chicken steak for marinating as an innovation in food seasoning sauce. This study aims to determine the panelist’s preference for chicken steak marinating with commercial seasoning sauce and marinating with a seasoning sauce that contains cashew apple extract (CAE) on different concentrations of seasoning solution. There were 5 levels of treatment, control treatment (T0) using 40% (v/v) concentration of commercial seasoning, T1, T2, T3, and T4 consecutively using seasoning concentrations 20%, 40%, 60%, and 80% (v/v). The pH of the samples was evaluated with a pH meter, meanwhile, the hedonic test was used to evaluate the preference of the samples. The result showed that the levels of seasoning concentration affected the pH and panelist preference with hedonic assessment over 5 parameters (tenderness, juiciness, taste, aroma, and overall). The increasing seasoning concentration gives more acidic properties indicated by 4,58 pH of. The hedonic assessment showed 60% concentration of seasoning is preferred.
Isolation and Molecular Identification of Lactic Acid Bacteria from Robusta Coffee Fermentation and Antifungal Test against Penicillium sp. Nurfitrah Salsabila.JS; Siti Nur Jannah; Nurhayati Nurhayati
Journal of Applied Food Technology Vol 9, No 1 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v%vi%i.12371

Abstract

Lactic acid bacteria (LAB) play an important role in robusta coffee fermentation by soaking coffee beans. Spontaneous fermentation of coffee beans can improve coffee quality by producing organic acids and volatile compounds. The ability of LAB to produce organic acids also has the potential as an antifungal compound. Penicillium is one of the predominant contaminants of coffee beans products in Indonesia. Coffee beans can become contaminated by Penicillium during various stages such as harvesting, processing, transport, and storage. To prevent contamination of coffee beans, new preservation methods involving biological agents, such as lactic acid bacteria, may be used instead of chemicals. The secondary metabolites produced by LAB can be utilized for bio preservation. Lactic acid bacteria in robusta coffee fermentation should be further explored and analyzed for antifungal activity against Penicillium sp., and molecularly identified to determine the spesies of lactic acid bacteria that have antifungal potential. The isolation method was carried out using multilevel dilution and spread plate on MRSA+CaCO3 media. Identification was conducted through macroscopic and microscopic observation of cells and their characteristics, as well as molecular identification. Antifungal testing was performed using the agar well diffusion method. The results of LAB isolation yielded 12 LAB isolates with characteristics of round colony shape, gram-positive, rod and round cell shape, with negative catalase. The test results showed that isolates BKR 4, BKR 11, BKR 12 exhibited antifungal activity. BKR11 isolate was identified as Leuconostoc mesenteroides.

Page 7 of 7 | Total Record : 62

 3   4   5   6   7 

Filter by Year

2018 2023


Reset
Filter By Issues
All Issue Vol 10, No 1 (2023) Vol 9, No 2 (2022) Vol 9, No 1 (2022) Vol 8, No 2 (2021) Vol 8, No 1 (2021) Vol 7, No 2 (2020) Vol 7, No 1 (2020) Vol 6, No 2 (2019) Vol 6, No 1 (2019) Vol 5, No 2 (2018) Vol 5, No 1 (2018) Vol 5, No 1 (2018) More Issue