Journal of Tropical Food and Agroindustrial Technology最新文献_第4页

The Effect of Age Of Cassava Tapai (Manihot esculenta) and Concentration on The Characteristics of Cassava Tapai Flour 木薯发酵时间和浓度对木薯发酵粉特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-08-20 DOI: 10.21070/jtfat.v1i02.1571

Selviani Selviani, R. Azara

引用次数: 0

Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration 紫薯带粉的制作:发酵时间和酵母浓度的研究

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-08-10 DOI: 10.21070/jtfat.v1i02.1555

Aulia Fitriani

{"title":"Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration","authors":"Aulia Fitriani","doi":"10.21070/jtfat.v1i02.1555","DOIUrl":"https://doi.org/10.21070/jtfat.v1i02.1555","url":null,"abstract":"This purpose of this research to study the influence of long fermentation with yeast concentration on the quality of fermented purple sweet potato flour. This research used Random Group Design (RAK) factorial through a long fermentation consisting of 3 levels, there are U4 (4 days of fermentation), U3 (3 days of fermentation), U2 (2 days of fermentation) and yeast concentration consisting of 3 levels, there are R1 (yeast concentration 0,25%), R2 (yeast concentration 0,50%), R3 (yeast concentration 0,75%). The result of this study indicated that there was no significant interaction between long fermentation and yeast concentration in all observation variable. Long fermentation has no significant effect in all variable. Meanwhile, yeast concentration significantly affected the color of fermented purple sweet potato and the color of purple sweet potato flour. The results of best calculation are U4R3 treatment (4 days of fermentation and yeast concentration 0,75%) which show the level of water 6,45%, the level of ash 3,31%, the level of reducing sugar 34,75%, recovery 8,88%, density 0,50 (gr/ml), Lightness value 47,86, redness value 18,16, yellowness value 2,34, organoleptic aroma test 4,50 (it’s rather unusual), and organoleptic color test 5,03 (raher like it).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127295037","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

Comparative Effect of Kawista Fruit (Limonia Acidissima) with Water and Concentration of Sodium Bicarbonate on The Quality of Carbonated Beverages 麝香果加水及碳酸氢钠浓度对碳酸饮料品质的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-07-30 DOI: 10.21070/JTFAT.V1I02.1543

Alisha Shahnaz

{"title":"Comparative Effect of Kawista Fruit (Limonia Acidissima) with Water and Concentration of Sodium Bicarbonate on The Quality of Carbonated Beverages","authors":"Alisha Shahnaz","doi":"10.21070/JTFAT.V1I02.1543","DOIUrl":"https://doi.org/10.21070/JTFAT.V1I02.1543","url":null,"abstract":"This research was aimed to study the effect of the comparison of wood apple (Limonia acidissima) with water and natrium bicarbonate concentrate on quality of carbonated beverage. The experiment was used Randomized Completely Block Design with two factors. First factor was the comparison of wood apple with water consisting 3 levels, they are K1 (wood apple 4 : water 5), K2 (wood apple 3 : water 5), and K3 (wood apple 2 : water 5). Second factor natrium bicarbonate concentrate consisting 3 levels, they are N1 (natrium bicarbonate 0,36%), N2 (natrium bicarbonate 0,42%), and N3 (natrium bicarbonate 0,48%). Data analysis using variance analysis and further test HSD 5%. The results indicate that there is no interaction between comparison of wood apple with water and natrium bicarbonate concentrate to all observation variable, yet treatment of natrium bicarbonate concentrate affected significantly to pH carbonated beverage. The best treatment was carbonated beverage of wood apple that was made using comparison of wood apple 2 with water 5 and natrium bicarbonate concentrate 0,42% which shows flavor organoleptic 3.80, color 4.87, aroma 4.07, sparkle 4.23, lightness (L*) 31.21, redness (a*) -2.95, yellowness (b*) 4.26, CO2 4.68 mg/ml, pH 3.91, lactic acid 0.75%, TPT 10.40Brix, and viscosity 0.95 mPa.s.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117029044","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

Rice Bran Ice Cream Characteristics on Various Proportions of Rice Bran Flour with Skimmed Milk and Kinds of Stabilizer 米糠粉与脱脂乳不同配比及稳定剂对米糠冰淇淋特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2020-05-12 DOI: 10.21070/jtfat.v1i01.505

T. Kurniawati

{"title":"Rice Bran Ice Cream Characteristics on Various Proportions of Rice Bran Flour with Skimmed Milk and Kinds of Stabilizer","authors":"T. Kurniawati","doi":"10.21070/jtfat.v1i01.505","DOIUrl":"https://doi.org/10.21070/jtfat.v1i01.505","url":null,"abstract":"This research aimed to study rice bran ice cream on treatments of proportions of rice bran flour with skim milk ( 0:100; 25:75; and 50 : 50) and three kinds of stabilizers i.e. CMC; Carageenan; and CMC : carageenan 1 :1. Ice cream was made by mixing skim milk with rice bran flour in accordance with treatments, whipped cream and water then pas- teurized at temperature 75 oC until boiled (dough 1). Dough 2. was made of fine sugar, egg yolk and stabilizers in accordance with treatments then mixed by mixer. Dough 1 and 2 then mixed in heating process at temperature 75 oC then conditioned in ambi- ent temperature. Conditioned dough then stored an hour in refrigerator and stirred by mixer in a minute before it stored in freezer for three hours as further cooling. After the first cooling, ice cream was stirred again by mixer until soft texture was obtained. Those process then repeated once an hour until ice cream desired texture was obtained. Che- mical and physical characteristics of ice cream were observed with three replications. Data obtained were descripted and analized by regression. Result of the research showed that the higher proportions of rice bran flour with skim milk the higher fat content, crude fiber, and melting rate of rice bran ice cream. Carageenan gave highest overrun, while combination of carageenan and CMC resulted in highest melting rate and viscosity of rice bran ice cream.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130729698","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: 1

Quality Evaluation of Chili Flakes by Variation of Packaging and Storage Temperature 用包装和贮存温度的变化评价辣椒片的质量

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2020-03-06 DOI: 10.21070/jtfat.v1i01.290

David Yudianto, Prasetyo Wahyu Widhisono, Shofi Dwika Adha, N. Nurhasanah, Sri Hadisetyana

{"title":"Quality Evaluation of Chili Flakes by Variation of Packaging and Storage Temperature","authors":"David Yudianto, Prasetyo Wahyu Widhisono, Shofi Dwika Adha, N. Nurhasanah, Sri Hadisetyana","doi":"10.21070/jtfat.v1i01.290","DOIUrl":"https://doi.org/10.21070/jtfat.v1i01.290","url":null,"abstract":"Chili processing is conducted to avoid damages due to its indigenous metabolic process of the product or external factors. Chili flakes are dried and crushed chili, continued by packaging in polyethylene terephthalate (PET) bottle and vacuum metalized polyethylene terephthalate (VMPET) sachet. One of the factors that influence product quality parameters during distribution in market are type of packaging and storage temperature. Usually retailers store chili flakes at various temperatures leading to an necessary of evaluation for the ability of packaging to be able to maintain the quality of chili flakes during the marketing process. This evaluation aims to determine the quality of chili flakes packaged by PET bottles and VMPET sachets at storage temperatures of 27°C and 35°C. Evaluation is conducted as long as 0, 7, 14, and 21 days. The chili flakes sample is evaluated in two stages. The first stage is preparation which involves samples preparation. The second stage is evaluation which includes physical, microbiological and organoleptic evaluation. Samples in 35°C storage temperature have lower water content compared to 27°C storage temperature. The PET packaging tends to leak compared to VMPET. Total microbes by PET packaging are higher than VMPET. Storage temperature of 35°C tends to have a higher total microbial yield than 27°C storage temperature. Investigation from organoleptic evaluation informs that on 21st storage day at 35°C has decrease on taste quality. Based on the all evaluations, it can be concluded that VMPET packaging tends to be more able to maintain the quality of chili flakes during the storage process. Type of VMPET packaging and storage temperatures of 27°C or lower can be used as recommendations for storing chili flakes products.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"89 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129002417","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

Vitamin C Content and Antioxidant Activities in Chicken Nuggets with Additions Brokoli and Purple Cabbage 添加西兰花和紫甘蓝的鸡块中维生素C含量及抗氧化活性

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2020-02-24 DOI: 10.21070/jtfat.v1i01.201

Q. Aina, Alvia Nur Layli, Yenny Putri Arisandy

{"title":"Vitamin C Content and Antioxidant Activities in Chicken Nuggets with Additions Brokoli and Purple Cabbage","authors":"Q. Aina, Alvia Nur Layli, Yenny Putri Arisandy","doi":"10.21070/jtfat.v1i01.201","DOIUrl":"https://doi.org/10.21070/jtfat.v1i01.201","url":null,"abstract":"This study aims to determine the content of vitamin C and antioxidant activity in chicken nuggets added with broccoli and purple cabbage through organoleptic testing. This type of research is a quasi experiment with a complete randomized design with 4 types of treatment namely B1K1 = 15% : 15%, B1K2 = 15% : 30%, B2K1 = 30% : 15%, B2K2 = 30% : 30%. Organoleptic test data collection techniques using a questionnaire on 28 panelists rather trained nutritional undergraduate students STIKES Surabaya. Vitamin C content test was carried out by spectrophotometry method and antioxidant activity by DPPH method in the best treatment of chicken nugget products and control 3 repetitions. Kruskal Wallis test results showed significant values of color (p = 0.117), aroma (p = 0.039), taste (p = 0.028), texture (p = 0.169), preference level (p = 0.043) while the results of paired t-test showed significant value of vitamin C content (p = 0,000) and antioxidant activity (p = 0,000). The best treatment of chicken nuggets is B1K1 chicken nuggets. The results of the average content of vitamin C control chicken nuggets of 1.472 mg / 100gr lower than the B1K1 chicken nugget of 9,805 mg / 100gr. The average result of antioxidant activity of control chicken nuggets was 27.06% lower than B1K1 chicken nuggets of 54.96%. The conclusion of this study is the content of vitamin C and antioxidant activity in nuggets with the addition of broccoli and purple cabbage with nuggets without the addition of different broccoli and purple cabbage.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130868392","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