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All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Pembangunan Pedesaan Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Aplikasi Teknologi Pangan Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Dinamika Journal : Pengabdian Masyarakat JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Nutrisia Journal of Agri-Food Science and Technology (JAFoST)
Friska Citra Agustia
Program Studi Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Jenderal Soedirman, Purwokerto
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Journal of Agri-Food Science and Technology (JAFoST)

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Mapping The Worldwide Knowledge of Jack Bean by A Bibliometric Approach Fitriani, Aprilia; Onyeaka, Helen; Agustia, Friska Citra
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10235

Abstract

Indonesia's indigenous inhabitants acknowledge the local legume plant known as jack bean. The Jack bean has various advantages, including increased production, a shorter lifespan, upright stems mimicking shrubs, and improved tolerance to biotic and abiotic stresses. Nonetheless, the jack bean plant is particularly vulnerable due to harmful compounds such as canavaline, choline, hydroziamine acid, trogonelin, and cyanide. A bibliometric study was performed to locate studies on jack beans. The data collection procedure includes executing an extensive search in Scopus-indexed journals using the keywords "Jack Bean." It could limit the search to the article abstract, title, keywords, and country. The articles included in this study were published between 2000 and 2023. The search yielded a total of 999 items. The data was obtained on September 10, 2023; any later alterations are not considered in this research. According to the published literature, over the last 23 years, many studies have been conducted to develop urease inhibition and antioxidants from jack beans. However, little research has been done into the functional benefits of jack bean bioactive components for enhancing bodily health, such as antidiabetic, antihypertensive, and anticancer properties. This article contributes to helping researchers fill jack bean-related research gaps and apply technology to the industrialization process of jack beans in the functional food and nutraceutical industries.
Total Phenolic Content and Hedonic Quality of Germinated Jack Bean Tempeh at Different Fermentation Times and Packaging Types Agustia, Friska Citra; Salma, Rafida; Hamidah, Salma Azra; Dewi, Kifayati Rosiyanti; Sanayei, Sanaz
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12698

Abstract

This study evaluated the interaction effects of different fermentation durations and packaging types on producing the best-germinated jack bean tempeh based on total phenolic content (TPC) and hedonic quality. This study uses a factorial experimental design with a randomized group of 3 × 3 treatments. The factors included fermentation durations (48, 60, and 72 hours) and packaging types (plastic, banana leaves, and teak leaves). There were 9 treatments with 3 replications each. Statistical analysis for TPC was performed using ANOVA, while hedonic quality was analyzed using the Friedman test. If significant effects (p<0.05) were detected, data analysis was continued with DMRT. The best treatment was determined using De Garmo's effectiveness index test. The interaction between fermentation duration and packaging type significantly affected TPC (p=0.045), color quality (p=0.000), aroma (p=0.004), and appearance (p=0.000), but had no significant effect on taste quality (p=0.100). The best treatment was tempeh which had a fermentation duration of 60 hours and used plastic packaging. It contained 0,97 mg GAE/g of phenolic compounds (low) with antioxidant activity IC50 value of 6.951,38 ppm (weak). It had hedonic scores of 3.50 for taste (characteristic of tempeh), 3.20 for aroma (not musty), 3.90 for color (white), and 3.20 for appearance (compact). Based on its TPC and antioxidant activity, it is not sufficiently strong to inhibit oxidative stress. These results can be used as a basis for considering the use of germinated jack beans as an alternative antidiabetic functional food product.
Co-Authors Adani Taqiyyah Nur Zaman Afina Rahma Sulistyaning Almira Sitasari Annisya Fauzia Aprilia Fitriani Betaditya, Dika Carantia Raharditya Dewi, Kifayati Rosiyanti Dyah Umiyarni Purnamasari Fauzia, Annisya Fikra Titan Syifa gina sela Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Hamidah, Salma Azra Herastuti Sri Rukmini Herastuti Sri Rukmini Hesti Permata Sari Hesti Permata sari Indah Nuraeni Mawar Mawar Lestari Munasib Munasib Najmah Istikaanah Nuri Andarwulan Nurul Latifasari Onyeaka, Helen Poppy Ambar Rini Purwiyatno Hariyadi Ramadhan, Gumintang Ratna Rifda Naufalin Ritonga, Abdul Mukhlis Rukmini, Herastuti Sri Salma, Rafida Salsabila, Unik Hanifah Sanayei, Sanaz Santi Dwi Astuti Santi Dwi Astuti sela, gina Septi Adi Cahyani Subardjo, Yovita Puri Umi Faza Rokhmah Wicaksono, Rumpoko Widya Ayu Kurnia Putri Yovita Puri Subardjo Yovita Puri Subardjo Yovita Puri Subardjo Yovita Puri Subardjo