Journal of Applied Food Technology (JAFT)
Journal published by Diponegoro University and Indonesian Food Technologists
Journal of Applied Food Technology (JAFT)
The Journal of Applied Food Technology (JAFT) is a peer-reviewed journal which covers six topics: Food Technology, Food Quality and Safety, Nutrition and Health Products, Food Service Management, Food Bio-resources Technology
, Bio-energy resources and waste/byproduct. The journal is published by the Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University.
Subjects: Food Science & Nutrition
Accreditation: Not accredited.
Articles
1–20 of 31 results.
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Effect of Different Kefir Grain Starter Concentration on Yield, PH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir Download• 2020This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investiga...
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The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir Download• 2020The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying...
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Texture, Water Absorption, Aw and Hedonic Quality Flakes White Millet (Panicum Miliaceum) with Addition of Pumpkin Flour (Cucurbita Moschata) Download• 2020This research investigated the effect of pumpkin flour on texture, water absorption, aw, and hedonic quality of white millet flakes. The research design used Completely Randomized Design with one fact...
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Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made From Wheat Flour Download• 2020This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged ...
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• 2020 IndonesiaHomemade salted egg production leading to one of agro-industry products has been identified as profitable, yet processing technology of salting needs to be improved. The objective of the study was to ...
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• 2020This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var...
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A Study on the Utilization of Purple Sweet Potato (Ipomea Batatas L) for Ice Cream as Antioxidants Download• 2020The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) ...
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• 2020The increasing popularity of cocoa-based beverage has encouraged the development of various chocolate beverage formulations. Chocolate beverage formulations with addition of garam masala were carried ...
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Effect of Yellow Pumpkin (Cucurbita Moschata) Flour Addition on Proximate Levels and Calories of White Millet (Panicum Miliaceum) Flakes Download• 2020This research aims to determine the effect of adding pumpkin flour with different concentrations to the proximate levels and calories of white millet flakes. Complete randomized design used in this re...
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Yeast Detection in Mango Flavored Kefir From Small Scale Manufacture in Semarang, Central Java, Indonesia Download• 2020 IndonesiaThis research was done to detect total yeast on small scale kefir industry in Semarang, Central Java, Indonesia. The total plate count method was used to analyze total yeast in mango flavored kefir. T...
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Preservation of Snake Fruit Cultivar Pondoh (Salacca Edulis Reinw.) at Cold Temperature Storage Download• 2019 Indonesia
English
This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic conditi... -
The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia Mangostana L.) Download• 2019
English
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, a...
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Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properies of Green Coconut Water Kefir Download• 2019
English
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 deter...
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Protein Content in Snake Fruit Cultivar Pondoh (Salacca Edulis Reinw.) with Aseptic Condition in Room Storage Download• 2019
English
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 fr...
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Description of the Visual Image Magnification on Ginger Emulsion Using Kappa and Iota Carrageenan Download• 2019
English
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...
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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 Download• 2019
English
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 (...
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The Physical and Chemical Properties of Marshmallow Made From Bufallo (Bubalus Bubalis) Hide Gelatin Compared to Commercial Gelatin Download• 2019In recent years, there is increasing demand of gelatin application, particularly in confectionary products such as marshmallow. Due to halal issue of predominant porcine gelatin, alternative gelatin f...
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Review on Pathogenic Bacteria Listeria Monocytogenes, the Detection and the Sequencing Gene Methods Isolated From Meat Products Download• 2019A study was conducted to review on pathogenic bacteria Listeria monocytogenes, the detection and the sequencing gene methods isolated from meat products, compare selected methods that detect the prese...
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Assessment of Probiotic Properties of Lactic Acid Bacteria From Traditional Sourdoughs for Bread-Making in Turkey Against Some Gut Conditions Download• 2019 TurkeyThis study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 sa...
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Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation Download• 2019 Chile • IndonesiaDekke mas na niura is a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed ...