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All Journal Buletin Ilmiah Sarjana Teknik Elektro Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research
Jebreen, Ali
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Electrical & Electronics Engineering Other

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Enriched of Orange Jam (Marmalade) with vitamin C Jebreen, Ali; Aznam, Nurul ‘Izzah Binti Khairul
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.11455

Abstract

This study explores the enrichment of orange jam, also known as marmalade, with vitamin C. Orange jam is a popular preserve enjoyed worldwide, prized for its tangy flavor and versatility. However, the conventional processing methods involved in its production may lead to a loss of essential nutrients, including vitamin C. To address this issue, the enrichment of orange jam with vitamin C is proposed to enhance its nutritional value. Various techniques can be employed to enrich orange jam with vitamin C, including fortification during the manufacturing process or through the addition of vitamin C-rich ingredients such as citrus fruits or supplements. Additionally, the stability of vitamin C in jam formulations must be considered to ensure its efficacy throughout the product's shelf life. The enrichment of orange jam with vitamin C offers numerous benefits, including enhancing its nutritional profile, boosting consumer health, and potentially extending its market appeal. Furthermore, the addition of vitamin C may contribute to the preservation of the jam by acting as an antioxidant, thereby extending its shelf life. In conclusion, enriching orange jam with vitamin C presents a promising opportunity to enhance its nutritional value and appeal to health-conscious consumers. Further research is warranted to optimize enrichment techniques, ensure stability, and evaluate the sensory attributes of fortified orange jam to meet consumer expectations and preferences. This research is contributes to explore the benefit of vitamin c addition on orange jam.
Exploring the Monosodium Glutamate (MSG) and Its Role to Consumption Behaviors Regarding Food Safety Jebreen, Ali; Khairi, Amalya Nurul
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.v6i2.13115

Abstract

This article explores the role of monosodium glutamate (MSG) in food safety by examining recent research findings and regulatory perspectives. MSG, a commonly used flavor enhancer in processed foods, has been the subject of controversy regarding its safety for consumption. The research encompasses studies on MSG consumption and its potential health effects, metabolism in the body, safety for different population groups, and regulatory assessments by agencies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). Despite conflicting findings and public perceptions, scientific evidence suggests that MSG is safe for consumption at current levels found in food products. This article emphasizes the importance of consumer education and regulatory measures in ensuring the safe use of MSG. Further research is needed to address lingering concerns and enhance understanding of MSG's role in food safety.
Production and characterization of halal-based gelatin derived from Red Nile Tilapia (Oreochromis niloticus) fishbone Rahmayanti, Mayu; Irsyadulibad, Mohamad; Dewi, Tanaya Jati Dharma; Firdausi, Amalia Salsa Billah; Megawati, Dewi Sinta; Jebreen, Ali
Journal of Halal Science and Research Vol. 6 No. 1 (2025): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i1.11409

Abstract

Gelatin is one of the chemical products derived from protein hydrolysis. The demand for gelatin in Indonesia increases yearly, but domestic production still needs to meet the demand, leading to imports. International gelatin production statistics indicate that 58% is derived from pig skin, which is prohibited for Muslims. Therefore, this research aims to produce halal-based gelatin that meets quality standards. Red Nile Tilapia (Oreochromis niloticus) fishbones are used as the raw material for this study, as their halal status is clear in the Quran and Hadith. The fishbones are soaked in different concentrations of phosphoric acid, namely F1 (4%), F2 (6%), and F3 (8%), for 48 hours, then extracted using distilled water solvent in a water bath for 6 hours. The extracted solution is filtered, and the filtrate is dried in an oven at 50°C for 48 hours. The gelatin yield is statistically analyzed using correlation methods, and its functional groups are identified using FTIR spectroscopy. Compared to existing standards, gelatin characteristics are evaluated through organoleptic tests, such as pH, gel strength, viscosity, moisture content, and ash content. The gelatin yield for F1 is 8.15 ± 0.18%; F2 is 12.08 ± 0.12%, and F3 is 15.66 ± 0.26%. The research demonstrates that phosphoric acid concentration significantly influences gelatin yield, with higher concentrations resulting in higher yields. The FTIR spectra also indicate that the synthesized gelatin resembles commercial gelatin in spectra and absorption peaks. All gelatin variations meet the requirements for organoleptic properties, gel strength, moisture content, and ash content, while only F1 and F2 meet the pH requirements.   Keywords: FTIR, halal gelatin, Red Nile Tilapia (Oreochromis niloticus) fishbone.
Banana Blossom as a Novel Ingredient in The Zero Waste Strategy: Application in Flakes Rahmadhia, Safinta Nurindra; Sari, Meta; Wahyudi, Maulidya Eka; Ibdal; Fitriani, Aprilia; Jebreen, Ali
Buletin Ilmiah Sarjana Teknik Elektro Vol. 7 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/biste.v7i4.14976

Abstract

Banana bud is an underutilized byproduct of the banana plant. Banana bud is rich in fiber and macronutrients that promote health. The potential of banana bud can be optimized by transforming it into convenient ready-to-eat food products. This study was contributed to facilitate the conversion of agricultural waste into nutrient-dense functional foods. This investigation will involve the preparation of flakes using banana bud flour and arrowroot flour as substitutes for wheat flour. Each mixture incorporated banana bud and arrowroot flour at concentrations of 5%, 10%, and 15%. Additionally, the flakes will undergo assessment of their chemical, physical, and sensory characteristics. The incorporation of banana bud and arrowroot flour into the flakes resulted in a considerable increase in total protein and crude fiber values compared to the control sample. The hardness and crunchiness of the flakes varied considerably, although the water absorption capacity rose markedly. The incorporation of banana bud flour resulted in the flakes acquiring a reddish hue. The outcomes of the descriptive sensory evaluation yielded an assessment of color, odor, texture, flavor, aftertaste, and texture after rehydration conducted by the panellists. The study's results indicate that banana plant waste can be utilized to produce nutrient-dense food products favored by panellists.
Co-Authors Aprilia Fitriani Aznam, Nurul ‘Izzah Binti Khairul Firdausi, Amalia Salsa Billah Ibdal Irsyadulibad, Mohamad Khairi, Amalya Nurul Mayu Rahmayanti Rahmadhia, Safinta Nurinda Sari, Meta Tanaya Jati Dharma Dewi Wahyudi, Maulidya Eka