Journal of Tropical Food and Agroindustrial Technology最新文献

Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme 基于不同溴素酶和雷尼酶比例的奶油奶酪的理化特性

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2024-07-09 DOI: 10.21070/jtfat.v5i02.1627

Sugiyati Ningrum, S. A. Prayitno, Achmad Tantowi Yahya

{"title":"Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme","authors":"Sugiyati Ningrum, S. A. Prayitno, Achmad Tantowi Yahya","doi":"10.21070/jtfat.v5i02.1627","DOIUrl":"https://doi.org/10.21070/jtfat.v5i02.1627","url":null,"abstract":"Milk belongs to the food group that is readily ruined and provides complete nutrients; therefore, adequate processing is necessary to extend its shelf life. One of the most popular dairy products is cream cheese. This cream cheese has a soft texture, a white color, and a savoury flavour. It can be used as a topping or a complimentary element. This objective of this study was to determine the differences effect in the ratio of bromelain and rennet enzymes on the physicochemical characteristics of cream cheese. The experimental design used in this research was a Completely Randomized Design (CRD) with the following treatments: 8% bromelain enzyme (P1); 8% rennet enzyme (P2); bromelain enzyme 7% + rennet enzyme 1% (P3); bromelain enzyme 4% + rennet enzyme 4% (P4); 1% bromelain enzyme + 7% rennet enzyme (P5) where each treatment will be repeated 3 times. Some of the parameters tested were yield, pH, water content, protein content, color degree and spreadability. Based on the effectiveness test to determine the best treatment, the highest value was obtained for the P4 treatment with a yield of 11.14%, pH value of 5.83, water content of 55.50%, protein content of 5.62%, color degree of 78.21, and spreadability of 3.50 cm.","PeriodicalId":499780,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"66 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141663353","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 Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review 不同温度下牛肉处理对肌红蛋白变化的影响：简评

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2024-01-31 DOI: 10.21070/jtfat.v5i01.1620

Alya Nurul Izzah, W. Nurtiana, Marwah Astria Ningrum, Sherly Anggraeni, Insaan Nugroho, As Shifa Hasanah, Rahma Alfidah, Rosa Febriyani

引用次数: 0

Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products 巧克力糖果产品中添加蜂蜡的理化特性研究

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2024-01-31 DOI: 10.21070/jtfat.v5i01.1623

Dewi Arziyah, Aprilia Putri

{"title":"Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products","authors":"Dewi Arziyah, Aprilia Putri","doi":"10.21070/jtfat.v5i01.1623","DOIUrl":"https://doi.org/10.21070/jtfat.v5i01.1623","url":null,"abstract":"The development of the cocoa agro-industry in West Sumatra cannot be separated from the variety of products produced including chocolate candy which is the most popular processed cocoa product but this product has the disadvantage of melting easily at room temperature. Beeswax is one of the materials that can be a hardness base that can be applied to food. The use of beeswax in chocolate candy is expected to provide a solution for the cocoa agro-industry. This study aims to determine the effect of different percentages of beeswax on the characteristics of chocolate candy. The design used in this study is a completely randomized design (CRD) with 5 treatments with 3 replications. Observational data were analyzed with variance analysis (ANOVA) if significantly different, DNMRT (Duncan's New Multiple Range Test) was conducted at a real level of 5%. The treatments used were 0%, 5%, 10%, 15%, 20% addition of beeswax percentage to chocolate candy. The results showed that the addition of beeswax percentage had a significant effect on fat, hardness, and organoleptic properties but did not significantly affect the water content of chocolate candy. The physical and chemical values are hardness 209.92 N/cm2, moisture content 1.01%, fat content 44.11%. Meanwhile, the organoleptic test results showed that treatment E was the most desirable product.","PeriodicalId":499780,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"349 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140473587","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

Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume) 茯苓块茎（Amorphophallus muelleri Blume）中产生甘露糖酶的细菌的特征

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2024-01-31 DOI: 10.21070/jtfat.v5i01.1622

Dwi Retnaningtyas Utami Dwi Retnaningtyas Utami

引用次数: 0

Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid) 印度尼西亚多个地区咖啡的化学特性（咖啡素值、pH 值和总酸值）

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2024-01-22 DOI: 10.21070/jtfat.v4i02.1625

Sugiyati Ningrum, S. A. Prayitno

{"title":"Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid)","authors":"Sugiyati Ningrum, S. A. Prayitno","doi":"10.21070/jtfat.v4i02.1625","DOIUrl":"https://doi.org/10.21070/jtfat.v4i02.1625","url":null,"abstract":"Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.","PeriodicalId":499780,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"28 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139608749","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