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Journal of Applied Food Technology最新文献

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The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice 发酵干木薯与红豆配比对“发酵干木薯”模拟水稻水分含量和感官特性的影响
Journal of Applied Food Technology Pub Date : 2019-05-02 DOI: 10.17728/JAFT.4444
Eries Kusmiandany, Y. Pratama, Y. B. Pramono
{"title":"The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The \"Gatotkaca\" Analog Rice","authors":"Eries Kusmiandany, Y. Pratama, Y. B. Pramono","doi":"10.17728/JAFT.4444","DOIUrl":"https://doi.org/10.17728/JAFT.4444","url":null,"abstract":"This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from \"Gatotkaca\" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44485511","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
Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage 无菌条件下室内贮藏蛇果（Salacca edulis Reinw.）的蛋白质含量
Journal of Applied Food Technology Pub Date : 2019-05-02 DOI: 10.17728/JAFT.4379
Y. P. Handoko, A. N. Al-Baarri, A. Legowo, M. Hadipernata, W. Broto
{"title":"Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage","authors":"Y. P. Handoko, A. N. Al-Baarri, A. Legowo, M. Hadipernata, W. Broto","doi":"10.17728/JAFT.4379","DOIUrl":"https://doi.org/10.17728/JAFT.4379","url":null,"abstract":"Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fruit has decrease in chemical components, such as color, hardness, and proximate. The decline in the quality may also be caused by microbial contamination. This study aimed to determine the protein content of snake fruit during storage at room temperature under aseptic condition. This study was done in storage temperature of 25±5ºC and carried out at 3 times repetition. The protein content of snake fruit was observed for 3 days. The results showed that protein content of snake fruit at the beginning of storage were about 0.5%. Then, the protein content decreased until undetectable by the Kjeldahl method on the third day of storage. As conclusion, the three days of decrease in the protein content could be determined.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42109017","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
The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.) 山竹果皮提取物酸奶饮料的抗氧化活性研究
Journal of Applied Food Technology Pub Date : 2019-05-02 DOI: 10.17728/JAFT.4267
J. Wibawanti, Zulfanita Zulfanita, D. Runanto
{"title":"The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)","authors":"J. Wibawanti, Zulfanita Zulfanita, D. Runanto","doi":"10.17728/JAFT.4267","DOIUrl":"https://doi.org/10.17728/JAFT.4267","url":null,"abstract":"Yogurt drink can be produces from goat milk. Yogurt drink was added mangosteen rind extract to increase quality of product. This study aimed to determine antioxidant activity (total phenol compound, antioxidant activity by IC50 and thiobarbituric acid or TBA value) of yogurt drink from goat milk by mangosteen rind extract. Complete randomized design was used in this research with 4 treatments and 5 replications. The antioxidant activities of yogurt supplemented with 0, 1, 2, and 3% (v/v) mangosteen rind extract was analysed. The result shows that the total phenol content increased along the increase in the levels of mangosteen. Yogurt drink with mangosteen had radical higher scavenging activity than control. TBA value showed significant differences (p<0.05) among treatments. As conclusion, mangosteen rind extract had the potential to improve antioxidant and hinder the rancidity in yogurt drink.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47398498","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: 4
Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properies of Green Coconut Water Kefir 添加高果糖糖浆(HFS)对绿椰子水开非尔化学和感官特性的影响
Journal of Applied Food Technology Pub Date : 2019-04-15 DOI: 10.17728/jaft.4189
Lita Lusiana Surja, B. Dwiloka, H. Rizqiati
{"title":"Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properies of Green Coconut Water Kefir","authors":"Lita Lusiana Surja, B. Dwiloka, H. Rizqiati","doi":"10.17728/jaft.4189","DOIUrl":"https://doi.org/10.17728/jaft.4189","url":null,"abstract":"This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut water kefir. Complete Randomized Design is used in this research with 5 treatments and 4 replications i.e. T0 (0% v/v HFS), T1 (2.5% v/v HFS), T2 (5% v/v HFS), T3 (7.5% v/v HFS), and T4 (10% v/v HFS). The CO2 content is measured by sodium carbonate (Na2CO3) titration, ethanol content is measured by distillation, while the organoleptic properties that included level of sourness, level of sweetness, soda sensation, sour aroma, and viscosity are done by 25 panelists. The results show that the addition of HFS is statistically gave significant effect to the CO2 content and organoleptic properties (P<0,05). However, the ethanol content, which analyzed using empirical model of quadratic polynomial regression, show that the addition of HFS is incompatible to the ethanol content of green coconut water kefir. The most optimal HFS concentration is 7.5% v/v, resulting CO2 content of 0.096%; ethanol content 1.545%; and desirable organoleptic properties, which are low level of sourness, high level of sweetness, very high soda sensation, low sour aroma, and high viscosity.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44109746","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: 4
Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Kappa和Iota卡拉胶在生姜乳液上的视觉图像放大描述
Journal of Applied Food Technology Pub Date : 2019-01-20 DOI: 10.17728/jaft.3927
R. Saraswati, A. N. Al-Baarri, H. Rizqiati, A. Legowo, Y. B. Pramono, Y. Pratama, M. Masykuri
{"title":"Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan","authors":"R. Saraswati, A. N. Al-Baarri, H. Rizqiati, A. Legowo, Y. B. Pramono, Y. Pratama, M. Masykuri","doi":"10.17728/jaft.3927","DOIUrl":"https://doi.org/10.17728/jaft.3927","url":null,"abstract":"This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48196002","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
Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature Salacca Pondoh (Salacca edulis reinw)室温贮藏15 d后的香气衰减检测
Journal of Applied Food Technology Pub Date : 2018-12-20 DOI: 10.17728/JAFT.4821
Dika Intan Ayudiaswati, A. Legowo, A. N. Al-Baarri, M. Hadipernata, W. Broto, R. Risfaheri
{"title":"Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature","authors":"Dika Intan Ayudiaswati, A. Legowo, A. N. Al-Baarri, M. Hadipernata, W. Broto, R. Risfaheri","doi":"10.17728/JAFT.4821","DOIUrl":"https://doi.org/10.17728/JAFT.4821","url":null,"abstract":"Salak pondoh (Salacca edulis reinw) is one of horticulture product that easily to decay. Decaying aroma is one of indicators for qualities loss of salak pondoh. The purpose of this research is to detect the decay aroma of salak pondoh during the storage of 15 days. The preservation was categorized into three stages of preservation time: early, middle, and last day. All salak was preserved in room temperature at aseptic condition with detected humidity at 50-60%. According to the obtained data, it was detected that decay aroma was detected in 80% of salak in last stage of preservation. Amazingly, 5% of salak at this stage was not detected its decay aroma. As conclusion, decay of salak could be determined by the decay aroma and mostly it was appeared in the last stage of preservation.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46285871","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
Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration 低NaCl浓度对苹果褐变反应的抑制试验
Journal of Applied Food Technology Pub Date : 2018-12-20 DOI: 10.17728/JAFT.4818
M. Yusuf, A. Legowo, A. N. Al-Baarri
{"title":"Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration","authors":"M. Yusuf, A. Legowo, A. N. Al-Baarri","doi":"10.17728/JAFT.4818","DOIUrl":"https://doi.org/10.17728/JAFT.4818","url":null,"abstract":"Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use NaCl. The purpose of this study was to determine the ability of low NaCl concentration to inhibit the browning reaction based on the color change of L* value. Apple peels was dipped in phosphate buffer pH 7.0 containing 0.1 M NaCl and incubated at room temperature for 6 hours. The result indicated the hindrance of NaCl in the development browning color that was detected by L* value. In conclusion, NaCl may inhibit the process of browning apple in room temperature.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44773761","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
Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature 蛇果(Salacca edulis Reinw.)室温下总酸的变化
Journal of Applied Food Technology Pub Date : 2018-12-20 DOI: 10.17728/JAFT.4820
Siska Agustina Dwi Haryanti, A. Legowo, A. N. Al-Baarri, M. Hadipernata, W. Broto
{"title":"Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature","authors":"Siska Agustina Dwi Haryanti, A. Legowo, A. N. Al-Baarri, M. Hadipernata, W. Broto","doi":"10.17728/JAFT.4820","DOIUrl":"https://doi.org/10.17728/JAFT.4820","url":null,"abstract":"Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be changed in snake fruit. The purpose of this study was to determine the change of total acid in snake fruit during storage at room temperature. The total acid was calculated by titration method using malic acid calculation. Based on the results of the study showed an increase in total acid when snake fruit was stored in room temperature. As conclusion, the total acid was able to be detected in snake fruit during room storage and its change could be determined.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41503532","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
Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels 超声辅助提取榴莲皮提取物的抗氧化活性研究
Journal of Applied Food Technology Pub Date : 2018-12-05 DOI: 10.17728/JAFT.3309
Bambang Kunarto, E. Sani
{"title":"Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels","authors":"Bambang Kunarto, E. Sani","doi":"10.17728/JAFT.3309","DOIUrl":"https://doi.org/10.17728/JAFT.3309","url":null,"abstract":"The increase in durian production results in the accumulation of durian peel waste. The bioactive component of durian peel has the potential to be used as an antioxidant. Thus, there is a need to carry out an extraction process to obtain  bioactive compounds from durian peel. However, conventional extraction methods cause damage to phenolic compounds due to oxidation, hydrolysis and ionization reactions during the extraction process. Therefore, durian peel extraction was carried out using ultrasonic assisted extraction method (UAE) in this study. The purpose of this study was to investigate the effect of varying ratios of durian peel to ethanol solvents and extraction time on the yield, total phenolics content, total flavonoids content and antioxidant activity. The results of the research data were analyzed using a two-factor completely randomized design, which included variations of the ratio of durian peel to ethanol solvents and extraction time The Duncan’s New Multiple Range Test (DNMRT) was carried out as a follow up test to determine the differences in each treatment at a significance level of 0.05. The results showed that the best treatment for peel extraction using ultrasonic assisted extraction was a 1: 9 ratio of durian peel to ethanol at an extraction time of 20 minutes. The extraction of durian peel under this condition gave the highest yield of 12.77 ± 0.16%, antioxidant activity (IC50) of 38.33 ± 0.12 ppm, total phenolic content of 63.30 ± 0.08 mgGAE / g and total flavonoids content of 47.53 ± 0.48 mgQE / g. In addition, total phenolics content and total flavonoid content showed a strong correlation to the antioxidant activity of durian peel extract.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41632181","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: 10
Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker 罗勒比例对罗勒酥理化性质的影响
Journal of Applied Food Technology Pub Date : 2018-07-06 DOI: 10.17728/JAFT.58
Y. Pratama, Tsurayya Ulfah, V. P. Bintoro
{"title":"Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker","authors":"Y. Pratama, Tsurayya Ulfah, V. P. Bintoro","doi":"10.17728/JAFT.58","DOIUrl":"https://doi.org/10.17728/JAFT.58","url":null,"abstract":"Basil contains flavonoid, saponin, tannin, and essential oils namely sineol and eugenol. Basil has been known as appetite stimulant, laxative, fragrance, and breast milk stimulator. This study aimed to determine the effect of basil addition to linear expansion, crispiness, color, and organoleptic of basil cracker. Complete Randomized Design was used in this research with 4 treatments and 5 replications i.e. T1 (10% basil, 90% tapioca), T2 (15% basil, 85% tapioca), T3 (20% basil, 80% tapioca), T4 (25% basil, 75% tapioca). Linear expansion was measured using ruler, hardness/crispiness using texture analyzer, color using digital colormeter, and organoleptic testing was done by 25 panelists. The research showed that basil cracker had linear expansion of 166-235%; hardness of 1264.8-1837.6 gF; L* value of 22,47-40,40 and a* value of -20.73 to -12.67. Variation of basil proportion gave significant effects to linear expansion, crispiness, and color of basil cracker. The best treatment was T2 (15% basil, 85% tapioca) because it had high linear expansion and bright color, was crispy, and preferred by panelists.","PeriodicalId":34239,"journal":{"name":"Journal of Applied Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42341503","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: 3
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