Journal of Tropical Food and Agroindustrial Technology最新文献

Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review 鱼骨明胶的物理特性（凝胶强度、粘度和 pH 值）：回顾

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2024-02-13 DOI: 10.21070/jtfat.v5i01.1619

Silviwanda Silviwanda, Najib Tuisina Naenum

{"title":"Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review","authors":"Silviwanda Silviwanda, Najib Tuisina Naenum","doi":"10.21070/jtfat.v5i01.1619","DOIUrl":"https://doi.org/10.21070/jtfat.v5i01.1619","url":null,"abstract":"Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"106 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139781050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review 鱼骨明胶的物理特性（凝胶强度、粘度和 pH 值）：回顾

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2024-02-13 DOI: 10.21070/jtfat.v5i01.1619

Silviwanda Silviwanda, Najib Tuisina Naenum

{"title":"Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review","authors":"Silviwanda Silviwanda, Najib Tuisina Naenum","doi":"10.21070/jtfat.v5i01.1619","DOIUrl":"https://doi.org/10.21070/jtfat.v5i01.1619","url":null,"abstract":"Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"58 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139840845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh 幼嫩菠萝蜜和豆豉类似肉干的感官特性研究

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-08-25 DOI: 10.21070/jtfat.v4i02.1617

Ivy Dian P. Prabowo., M. Mahmudi, Achmad Taufiq

{"title":"Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh","authors":"Ivy Dian P. Prabowo., M. Mahmudi, Achmad Taufiq","doi":"10.21070/jtfat.v4i02.1617","DOIUrl":"https://doi.org/10.21070/jtfat.v4i02.1617","url":null,"abstract":"Jerky is a meat-based food that is processed by drying to get a longer shelf life. Usually jerky is made from beef. The price of beef which continues to increase every year causes the price of jerky production to also increase. Therefore, it is necessary to make efforts to use foodstuffs that have low prices but are still preferred from an organoleptic point of view. The purpose of this study was to determine the appropriate formulation of the use of young jackfruit and soy tempeh raw materials for the production of jerky analogues which have the most favorable organoleptic properties (taste, texture, aroma, and appearance). The research method was a completely randomized design with four formulas, namely 100% young jackfruit, 80% young jackfruit, 20% tempeh; 60% young jackfruit, 40% tempe; 40% young jackfruit and 60% tempeh. Organoleptic test with an assessment of 1-7 (very very dislike - very very like). The data in this study were analyzed descriptively quantitatively using a t-test analysis with a significance level of 0.05. Proportions of young jackfruit and tempe affect the organoleptic assessment of taste and texture. The best analog jerky formula based on consumer acceptance assessment criteria based on organoleptic is analog jerky using 100% young jackfruit with a taste value of 5.65 (likes-really likes), aroma 5.83 (likes-really likes), texture 5.41 (like - really like), and appearance 5.81 (like - really like).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116641095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women 孕妇健康零食创新——豆当芒果酱纳斯塔西兰花的感官特性

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-07-04 DOI: 10.21070/jtfat.v4i02.1614

Arya Ulilalbab, Sherly Maureta Santi, Ria Novita Sari, Riska Nabela Andini Putri, Ummu Zahroh, Zahwa Annisa Anshori

{"title":"Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women","authors":"Arya Ulilalbab, Sherly Maureta Santi, Ria Novita Sari, Riska Nabela Andini Putri, Ummu Zahroh, Zahwa Annisa Anshori","doi":"10.21070/jtfat.v4i02.1614","DOIUrl":"https://doi.org/10.21070/jtfat.v4i02.1614","url":null,"abstract":"A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"111 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128554461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Chitooligosaccharide Characteristics from Several Types of Shells on Prebiotic Activity : A Brief Review 几种壳寡糖特性对益生元活性的影响综述

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-06-19 DOI: 10.21070/jtfat.v4i02.1613

Berta Patrisiya, Nanda Oktavia, Muhammad Naufal Zhorif, A. D. Priyanto

{"title":"Effect of Chitooligosaccharide Characteristics from Several Types of Shells on Prebiotic Activity : A Brief Review","authors":"Berta Patrisiya, Nanda Oktavia, Muhammad Naufal Zhorif, A. D. Priyanto","doi":"10.21070/jtfat.v4i02.1613","DOIUrl":"https://doi.org/10.21070/jtfat.v4i02.1613","url":null,"abstract":"Seafood is one of the foods favored by the community and has waste that is not used properly, such as shells. The component contained in the highest shell is chitin, this chitin content can be processed into chitosan. Chitosan is obtained from a process, namely enzymatic and chemical hydrolysis and this process can also be used to obtain chitooligosaccharides. Chitooligosaccharides are complex compounds of the glycoprotein group which have -1,4 glucosamine bonds. Chitooligosaccharides can act as prebiotics. Recently, there has been a lot of research on the characteristics and prebiotic activity of chitooligosaccharides. However, there is a lack of information regarding the relationship between the characteristics and prebiotic activity of chitooligosaccharides mainly from different sources of chitooligosaccharides. Therefore, the aim of this review is to summarize and collect viewpoints regarding the relationship of characteristics with prebiotic activity. The characteristics of chitosan of each type of shell have differences, the main parameter is the degree of deacetylation. The high degree of deacetylation and yield can affect the yield on the characteristics of the chitooligosaccharides produced. Thus, the higher the degree of deacetylation of chitosan, the higher the degree of deacetylation of chitooligosaccharides, so that it can show high prebiotic activity because probiotic bacteria can grow well. Accordingly, this summary can contribute to explaining a comprehensive review of the characteristics of chitooligosaccharides on the prebiotic activity of underutilized and safe materials for consumption.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126076550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu 薯蓣与小麦粉配比对蒸牛肉接受度的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-02-02 DOI: 10.21070/jtfat.v4i01.1611

Siska Yulva Naimah, Arya Ulilalbab, Cucuk Suprihartini

{"title":"The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu","authors":"Siska Yulva Naimah, Arya Ulilalbab, Cucuk Suprihartini","doi":"10.21070/jtfat.v4i01.1611","DOIUrl":"https://doi.org/10.21070/jtfat.v4i01.1611","url":null,"abstract":"Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. The purpose of this study is to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This study was conducted at the Food Technology Laboratory of Nutrition Academy KaryaHusada Kediri on 29 February 2019 by using an experimental method with a Complete Randomized Design with 3 treatments and 3 times replications, namely P0uwi tuber flour : wheat flour (0% : 28%), P2uwi tuber flour : wheat flour (14% : 14%), P3uwi tuber flour : wheat flour (21% : 7%). Statistical analysis of organoleptic test uses Friedman Rank. According to organoleptic test that has been done, it is obtained steamed bolu in the propostion of uwi tuber flour : wheat flour (21% : 7%) can be accepted organoleptically. However, there is a need for research on the differences in handling during the pouring flour process as the basis production of steamed bolu.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130874791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Control of White Sweet Potato (Ipomoea batatas Linneaus) As Raw Material for Chili Sauce 白甘薯作为辣椒酱原料的质量控制

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-01-25 DOI: 10.21070/jtfat.v4i01.1612

Jihan Cahya Rembulani, Safinta Nurindra Rahmadhia

{"title":"Quality Control of White Sweet Potato (Ipomoea batatas Linneaus) As Raw Material for Chili Sauce","authors":"Jihan Cahya Rembulani, Safinta Nurindra Rahmadhia","doi":"10.21070/jtfat.v4i01.1612","DOIUrl":"https://doi.org/10.21070/jtfat.v4i01.1612","url":null,"abstract":"Quality control is one of the important factors in maintaining the consistency of the quality of a product. The activity of controlling the quality of raw materials to ensure the quality of raw materials. Quality control starts from the receipt of raw materials until the time the raw materials will be used. Quality is used to determine the level of consumer acceptance of the product. The quality of a product is strongly influenced by the quality of the raw materials of the product. Therefore, it is necessary to have quality standards for raw materials that function as parameters and limits for an acceptable raw material which will then be processed into a product. Supervision was carried out visually with parameters of color, texture, shape, and size of white sweet potato which was carried out for 8 days. The analytical method used is the descriptive method, check sheet, and Pareto diagram. The results of this study will be compared with the quality standard of sweet potato according to SNI 01-4493-1998. Based on the results of the study, it is known that the sweet potato quality standards are set in PD. Surabraja Putra is classified based on weight, namely B (> 500 g), R (300-500 g) and TO (> 250 g) on the condition that the sweet potato is not deformed, rotten, hollow, moldy, and there are no foreign objects (soil, stems, leaves, and litter). The quality standard of sweet potato weight is set in PD. Surabraja Puta has complied with the weight quality of sweet potatoes according to SNI 01-4493-1998. However, the weight range used by PD. Surabraja Putra is larger than the weight range of sweet potatoes according to SNI. Varieties of local sweet potatoes used as raw material for chili sauce in PD. Surabraja Putra are Eski, Gaul, Asban, Melati, Manohara, and White Ase from Kuningan and Majalengka. The most common sweet potato defect found was the eski variety with a percentage of 39% and a weight of 496 kg.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121589147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Total Polyphenol Content of Bromelia Leaves (Neoregelia marmorata) Etanol Extract 凤梨叶乙醇提取物的总多酚含量

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-01-25 DOI: 10.21070/jtfat.v4i01.1609

Malikah Safitri, Erna Susanti

引用次数: 0

Effect of Osmosis Time and Sucrose Concentration on The Antioxidant Activity of Red Dragon Fruit Juice (Hylocereus polyrhizus) 渗透时间和蔗糖浓度对红龙果汁抗氧化活性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-01-20 DOI: 10.21070/jtfat.v4i01.1608

Idha Noer Azizah, R. U. Budiandari, Al Machfudz Wdp

{"title":"Effect of Osmosis Time and Sucrose Concentration on The Antioxidant Activity of Red Dragon Fruit Juice (Hylocereus polyrhizus)","authors":"Idha Noer Azizah, R. U. Budiandari, Al Machfudz Wdp","doi":"10.21070/jtfat.v4i01.1608","DOIUrl":"https://doi.org/10.21070/jtfat.v4i01.1608","url":null,"abstract":"Dragon fruit contains antioxidants, beta-carotene, ascorbic acid and dietary fiber content in the form of pectin. Antioxidant are chemical compounds that can donate one or more electrons to free radicals to inhibit free radical reactions. Red dragon fruit can be processed into natural red dragon fruit juice using osmosis extraction. Osmotic extraction is done by soaking the fruits with sugar, it is done so that the water comes out towards the media. The advantages of osmosis are also many of them are easy, natural manufacture, the tools used are simple so that the fruit juice produced is safe for consumption by humans. The purpose of this study to determine the antioxidant activity of red dragon fruit juice. Antioxidant activity testing was carried out using the DPPH method (1,1 Diphenyl-2-picrylhydrazyl). This research was conducted using a factorial Randomized Block Design (RAK) with the first factor being sugar concentration which consisted of 3 treatment levels, namely (25%, 50% and 75%) and the second factor was osmosis duration (12, 24, and 36 hours). The results showed that red dragon fruit juice in the 24-hour 50% treatment had the highest antioxidant activity with an IC50 value of 28.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127819805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect Of Proportion Of Flesh And Skin Of Bligo (Benincasa Hispida) On Bligo Pudding Characteristic 肉皮比例对布里哥布丁特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2023-01-19 DOI: 10.21070/jtfat.v4i01.1610

Hexandria Abdullah Mutaqqien, S. R. Nurbaya, I. Saidi, R. U. Budiandari

引用次数: 0