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Journal of Applied Food Technology
Published by Universitas Diponegoro
ISSN : 23559152     EISSN : 26147076     DOI : -
Core Subject : Education,
Other
Journal of Applied Food Technology or JAFT (pISSN 2355-9152 and eISSN 2614-7076) is a peer reviewed journal which is an official worldwide publication of Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University (www.teknologipangan.fpp.undip.ac.id) and in collaboration with Indonesian Food Technologists (www.ift.or.id). The journal publishes two times a year (June and December).
Arjuna Subject : -
Articles 2 Documents
 1 
Search results for , issue "Vol 13, No 1 (2026)" : 2 Documents clear
Physicochemical and Antioxidant Properties of Carapa procera Seed Oil from Korhogo, Côte d’Ivoire Touré, Daouda; Koné, Monon; kambiré, Didjour Albert; Gbekley, Efui Holaly; Gouri, Gohi Rodrigue; Traoré, Lanciné; Kabran, Faustin Aka; Kabkan, Ahmont Claude Landry; Bedi, Gustave; Djaman, Allico Joseph
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29596

Abstract

Vegetable oils are gaining increasing interest due to their diverse applications in the food, pharmaceutical and cosmetics sectors. Carapa procera D.C (Meliaceae) is a tree found in the forests of tropical Africa. In Côte d'Ivoire, the seed oil from this plant is especially recommended for food and skin care. This study aimed to characterize the physicochemical properties, fatty acid and antioxidant activity of C. procera seed oil extracted by traditional methods , in order to assess its potential as alternative edible oil, with possible complementary applications in personal care products. The sample oil was supplied by a local producer from Korhogo. Analytical methods for oils were employed using pharmacopoeia assays, AOAC standard methods such as moisture content, acidity, peroxide value, saponification index, iodine value, impurity level and pH. Methyl esters were derived from the oily mixtures through an esterification process and were analyzed by GC/FID and GC/MS systems. The antioxidant activity was investigated using the DPPH radical scavenging method. C. procera oil is dominated by unsaturated fatty acids (59.2%, versus 38.7% saturated fatty acids). A total of fifteen free fatty acids were identified through their methyl esters. They represent 97.9% of the total chemical composition. The three main compounds are oleic acid (49.1 %), palmitic acid (28.5%) and stearic acid (8.3%). C. procera oil showed low antioxidant activity (IC50 > 400 µg/mL) compared with vitamin C (IC50=7.99 µg/mL). Further studies will investigate the antibacterial and anti-inflammatory properties of C. procera oil to better understand its potential as a functional ingredient in food system, with additional possibilities for non-food uses.
Antioxidant Activity, Dietary Fiber, Colour Analysis (L,a,b) and Viscosity of Kiwi–Kepok Banana Fruit Leather with Adding Moringa oleifera Habsari, Windi; Rahmah, Latifahtur; Nanda Hiranyo, Emmanuel Adwitya
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29093

Abstract

This study aimed to evaluate the effect of Moringa oleifera leaf incorporation on the functional and physical characteristics of kiwi and kepok banana fruit leather. Five formulations were developed by adding 0 to 8 g of Moringa powder per 100 g of fruit puree. The results demonstrated that dietary fiber content significantly increased from 3.11 to 3.65 g/100 g with higher Moringa concentrations, while antioxidant activity improved as evidenced by a reduction in IC₅₀ values from 262.28 to 125.43 ppm. The viscosity of the puree also rose from 913.44 cP to 1106.96 cP, indicating enhanced textural consistency and structural integrity. Conversely, the color parameters (L*, a*, b*) showed a notable shift, with increasing Moringa addition resulting in darker and greener hues attributed to chlorophyll pigments. These findings suggest that Moringa oleifera fortification effectively improves the nutritional and textural qualities of fruit leather, offering a viable approach for producing plant-based functional snacks that appeal to health-conscious consumers.

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