Garuda - Garba Rujukan Digital

Physicochemical and Sensory Characteristics of Cuko Pempek with The Addition of Organic Acid Syaiful, Friska; Maharani, Tian Nabila; Syafutri, Merynda Indriyani
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25184

Cuko pempek is the accompanying sauce when consuming pempek. One of the ingredients used to make cuko is acid. This study aimed to see the effect of using several types of organic acids on the physicochemical and sensory characteristics of cuko. The analysis method used a Factorial Completely Randomized Design with two treatment factors, namely acid type (tamarind, kandis acid, key lime) and acid concentration (5% and 10%), Viscosity, pH, total acid, total soluble solids and hedonic test on taste and aroma were analyzed in this study. The results showed that the type of acid had a significant effect (α=0.05) on viscosity, pH, and total soluble solids. Meanwhile, acid concentration significantly influenced pH, total acid, and total solids. Sensory test showed that acid type and acid concentration significantly influenced the flavor and aroma of cuko pempek. Based on sensory analysis, panelists preferred cuko with low concentration of tamarind and kandis acid added, namely 5% acid.

A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025) Hasniah, Nurul; Aziz, Fariz Nurmita; Kamil, Rafli Zulfa; Akter, Tanjina
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.27277

Tempeh, a traditional Indonesian fermented soybean product, has garnered increasing global attention due to its rich nutritional profile, health benefits, and suitability as a sustainable alternative protein source. This study presents a bibliometric analysis of tempeh-related scientific publications retrieved from the Scopus database, aiming to map the evolution of research, identify leading contributors, and uncover prevailing and emerging research trends. A total of 897 documents published between 1928 and 2025 were analyzed using VOSviewer to generate visualizations of keyword co-occurrences and bibliographic data. The results show a notable rise in tempeh research after 2010, with significant contributions from Indonesian institutions and increasing global interest. Thematic clusters identified include microbiological fermentation, nutritional and technological applications, animal-based functional food studies, and clinical health research. This study highlights tempeh’s expanding role in functional food science and emphasizes opportunities for interdisciplinary collaboration and further research, particularly in underexplored health and sustainability dimensions.

Evaluation of Effects of Specific Bioactive Compounds in Plant, Propolis and Bee-Pollen on Crohn’s Disease: A Food Nutrition Approach Mehdizadehtapeh, Leila; Mercan, Nesli Nur; Demir, Ceren; Özbil, Mehmet; Abdik, Hüseyin; Açıkgöz, Sinem Nur; Andaç, Serap; Al-Baarri, Ahmad Nimatullah; Tekiner, İsmail Hakkı
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.28830

Natural foods rich in bioactive compounds (BC) may provide an effective strategy for food and nutrition-based Crohn's disease (CD) management. However, their BCs’ alone and combined effects have not been explored sufficiently. This study aims to evaluate the impact of specific BCs in plants, propolis, and bee pollen on CD by in silico and in vitro techniques. For this, the plants suggested in a clinical database were screened in another curated therapeutic database to obtain specific BCs with therapeutic use identifiers. In contrast, those of propolis and bee pollen were obtained from previously conducted publications. The identified BCs were subjected to in silico molecular docking simulations (MDS) to determine their binding affinity scores (BAS) with aryl hydrocarbon receptor (Ahr). Of them, two with the highest affinity score (AS) and the other two with the lowest AS were selected. Their cytotoxic effects on HCT-116 Human colon cancer cells were tested by in vitro MTS assay, while up- and downregulating effects on Ahr-related CYP1A1, CYP1B1, IDO1, and IDO2 genes by real-time qPCR. The findings demonstrated that MDS studies determined the highest BAS with Ahr to be β-carotene (β-C) (-8.99 kcal/mol) and biotin (B) (-6.39 kcal/mol). In comparison, the lowest BAS was to inositol (I) (-5.34 kcal/mol) and niacin (N) (-5.32 kcal/mol), respectively. In vitro MTS assay demonstrated that N and I were cytotoxic on HCT-116 cells, while β-C was noncytotoxic. But B did not exhibit any significant effect. The gene expression test showed that β-C downregulated IDO1 and IDO2, while B downregulated IDO1 only. On the other hand, N downregulated both CYP1A1 and IDO2, whereas I downregulated CYP1A1 only. β-C and B in combination upregulated all genes, but N and I downregulated them. In conclusion, proper selection of BC may effectively moderate CD pathogenesis and management with its protective and anti-inflammatory properties. We therefore suggest food and nutrition-associated research at preclinical and clinical levels.

A Systematic Review of Food Safety Risks in Plant and Seaweeds as Emerging Alernative Protein Sources Mehdizadehtapeh, Leila; Bancalari, Elena; Grace, Delia; Acharya, Parag; Paciulli, Maria; Alinovi, Marcello; Sogari, Giovanni; Stathers, Tanya; Ennahli, Said; Uçak, Sümeyye; Tainsa, Marwa; Ajal, El Amine; Andaç, Serap; Al-Baarri, Ahmad Nimatullah; Tekiner, İsmail Hakkı
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.28846

Alternative plant and seaweed protein sources other than soy and pea have gained significant interest as sustainable replacements of animal proteins in the last decades. However, despite a large food safety literature base, there are concerns about their food safety risks. The current study aims to synthesize the existing knowledge and gaps on safety risks associated with brewers' spent grain (BSG), grapes, hazelnuts, potatoes, pumpkins, and seaweed. A systematic review between 2003 and 2023 was conducted in the PubMed database to identify microbial, chemical, mycotoxins, heavy metals, and allergenic risks in the key commodities. The records obtained were exported into an online reference management platform, screened by inclusion and exclusion search strings, and the duplicates were removed. Finally, two reviewers assessed the eligibility of the full-text articles. The findings demonstrated that 9127 papers were identified, and 1639 of them were left for eligibility assessment. The reviewers finally included 144 articles. Amongst the commodities, the most safety studies were on grapes, with 55 papers, followed by potatoes (n=38), seaweed (n=21), hazelnuts (n=19), pumpkin (n=9), and BSG (n=2), respectively. Based on the risk type, heavy metals were the most studied ones, with 49 papers, followed by mycotoxins (n=31), microbial risks (n=23), chemical contaminants (n=21), and allergenic risks (n=20), respectively. To meet the growing need for plant and seaweed proteins, their food safety aspects should be extensively studied to deliver safe, healthy, and affordable substitutes based on robust safety standards.

Mechanisms and Applications of Essential Oils as Natural Preservatives in Meat Products: A Review Afidah, Ulil; Wardhani, Riuh; Dewi, Swastika; Purwitasari, Lutfi
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29970

The increasing global demand for meat products illustrates the importance of safe and effective preservation methods. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) are common synthetic preservatives that stop microbial growth and lipid oxidation. However, they have been linked to negative health effects. Consequently, natural alternatives such as essential oils (EOs) have gained attention due to their antimicrobial and antioxidant activities. Mechanistically, EOs disrupt microbial cell membranes, inhibit key metabolic enzymes, and scavenge free radicals that initiate lipid oxidation. This review discusses the mechanisms and applications of various essential oils as natural preservatives in meat and meat products. Essential oils, which are high in phenolic compounds, work by breaking down microbial cell membranes, stopping enzymatic systems, and neutralizing free radicals that cause oxidation. Several studies have demonstrated that essential oils (EOs) function as a promising natural preservative in meat products by utilizing specific mechanisms to enhance chemical, microbiological, and sensory quality. For instance, rosemary essential oil (REO), when integrated into vacuum packaging, effectively extends the shelf life of chicken meatballs by inhibiting microbial growth and scavenging free radicals to prevent lipid oxidation. Similarly, oregano essential oil (OEO) exhibits strong antimicrobial action against foodborne pathogens like Salmonella enteritidis and Escherichia coli in dried meat while enhancing sensory properties. In sausage products, nutmeg essential oil (NO) demonstrates its antioxidant capacity by significantly reducing lipid oxidation indicators such as thiobarbituric acid reactive substances (TBARS), suppressed mesophilic bacteria growth, and improved aroma stability during storage. Collectively, these findings confirm that essential oils represent promising natural preservatives that offer a safer multi-target alternative to synthetic additives, especially in the mechanism of cell membrane damage and lipid peroxidation inhibition.

Integrating Halal Consumer Awareness and Sustainability to Enhance Satisfaction and Purchase Decisions in the Franchise Ice Cream Market Ramadhanti, Naya Yasinta; Tamimi, Masagus Haidir
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29013

Halal products contribute to sustainability by promoting ethical sourcing, transparency, and responsible production practices. This study explores how halal consumer awareness, which includes halal certification, halal consciousness, and ingredient information, influences satisfaction and purchase decisions in franchise-based ice cream outlets in Bandung, Indonesia. Data were collected from 130 respondents through a structured survey and analyzed using Structural Equation Modeling (SEM). The results show that halal awareness positively affects both satisfaction and purchasing behavior, with satisfaction serving as a mediating factor between awareness and purchase decisions. Halal certification and ingredient transparency are identified as the strongest indicators shaping awareness, while product taste and service quality are key drivers of satisfaction. The findings emphasize that understanding halal principles and maintaining product transparency enhance consumer trust, loyalty, and long-term engagement. The study underscores the role of halal assurance as part of a broader sustainability strategy, providing insights for developing responsible and competitive halal food marketing practices.

Sustainable Marine Macroalgal Polysaccharide Films and Coatings: Toward Active and Intelligent Food Packaging System Sinha, Sweta
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.26242

Marine macroalgal polysaccharides have emerged as sustainable biopolymers with immense potential for developing active and intelligent food packaging systems. Derived from abundant and renewable seaweed biomass, polysaccharides such as alginate, agar, carrageenan, laminarin, ulvan and fucoidan exhibit excellent film-forming ability, biodegradability, and non-toxicity. Their intrinsic antioxidant and antimicrobial properties make them ideal for packaging materials that not only protect food but also enhance shelf life and quality. This review (2020-2025) comprehensively examines the extraction techniques, structural diversity and functionalities of marine polysaccharide, highlighting their suitability for edible films, coatings, and biodegradable bioplastics. Recent advancements in polymer blending, nanocomposite formation, and cross-linking strategies are discussed, which significantly improve mechanical strength, thermal stability, and barrier properties. Additionally, the integration of natural bioactive compounds enables real-time monitoring of food freshness, transforming conventional packaging into active and intelligent systems. Although challenges such as moisture sensitivity, moderate mechanical strength, and production scalability remain, marine macroalgal polysaccharides represent a promising and sustainable alternative to conventional plastics. By supporting circular economy principles and sustainable packaging initiatives, these biopolymers present innovative solutions to mitigate plastic pollution, reduce food waste, and promote environmental responsibility. This review highlights their potential to catalyze a paradigm shift in the food packaging sector, advancing high-performance, safe, and eco-friendly applications.

Development and Characterization of Calcium Lactate-Activated Sodium Alginate-Gum Arabic Edible Films Mulyani, Sri; Dharmawan, Mohamad Rizky; Mesias, Inish Chris; Pratama, Yoga
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.30001

Indonesia generated approximately 12.87 million tons of plastic waste in 2023, highlighting the urgent need to develop biodegradable alternatives such as edible films. This study investigated the effect of sodium alginate - gum arabic ratios on the physical and mechanical properties of edible films, combined with a calcium lactate spray activation technique aimed at enhancing film crosslinking, fasten gelling speed and improve performance. A completely randomized design with four treatments (1:1, 2:1, 3:1, and 4:1 ratios of sodium alginate and gum arabic) and five replications was applied. Parameters evaluated included thickness, water vapor transmission rate (WVTR), tensile strength, elongation, and microscopic morphology. Results showed that higher sodium alginate concentrations significantly increased film thickness (0.023– 0.094 mm) and significantly improved barrier properties, as indicated by lower WVTR values (69–94 g/m²/day). Tensile strength varied across treatments, reaching the highest value at the 1:1 ratio (8.24 MPa), while elongation peaked at the 2:1 ratio (30.94%), suggesting an optimal balance between flexibility and strength. Microscopic observation revealed fewer air bubbles and more homogeneous structures at higher sodium alginate levels. The introduction of calcium lactate spray activation, rather than conventional immersion or solution mixing, represents a novel crosslinking strategy that is suitable for edible film production. This method demonstrates a promising pathway toward the development of sustainable and high-performance biodegradable packaging materials.

Physicochemical Quality and Antioxidant Enhancement of Jack Bean Sauce with Pineapple Extract Addition and Different Fermentation Time Paramita, Brigitta Laksmi; Pranata, Fransiscus Sinung; Paksi Mantara, Crispinus Devico; Pakalla, Veronika Nersy
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29749

Jack bean (Canavalia ensiformis L.) is one of the underutilized local Indonesian commodities that has the potential to be an alternative source to substitute soybean, which has been widely used as a source of protein. High nutritional value, such as essential amino acids, kaempferol glycoside, and higher protein content, is found in this legume. There are two prominent steps in soy sauce production that promote enzymatic reactions and enhance nutritional value. The first step is fermentation involving mold such as Rhizopus sp. called koji, and the second one is fermentation in the brine solution called moromi. However, the fermentation process entails a prolonged duration. The addition of another enzyme, such as bromelain from pineapple extract, is needed to accelerate the rate of enzymatic reactions. This study aims to determine the effect of bromelain addition from pineapple extract on the physicochemical and antioxidant quality of jack bean sauce. Bromelain was extracted from pineapple, which was added in the jack bean sauce fermentation process. Jack bean was inoculated with tempeh culture (Rhizopus oryzae), incubated for 3-4 days, and added with various bromelain concentrations. Significant differences in protein content, glutamic acid content, and antioxidant activity of jack bean sauce were reported, affected by bromelain concentrations and fermentation time. Moreover, a significant difference in pH was affected by bromelain concentrations. Total soluble solids were found to be similar and not significantly different. Fermentation time for 60 days and 5% addition of bromelain was the optimum condition for jack bean sauce, which exhibited the highest content of glutamic acid, protein content, and antioxidant activity.

Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder Aziz, Fariz Nurmita; Pascual, Evangeline; Rizqiati, Heni
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29998

This study aimed to evaluate the effect of skim milk powder incorporation on the microbiological, physicochemical, and sensory characteristics of egghurt, a fermented egg-based product. The experiment was conducted using varying skim milk concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). Parameters analyzed included water activity (aw), pH, total lactic acid bacteria (LAB), total microbial count, and sensory attributes. Results showed that increasing skim milk concentration decreased egghurt water activity from 0.954 to 0.934 and slightly increased pH from 5.46 to 5.62, indicating higher total solids and buffering capacity. The total LAB count rose significantly from 5.92 to 7.70 log CFU/mL, while total microbial counts ranged from 8.81 to 9.40 log CFU/mL. Sensory evaluation revealed no significant differences in color, aroma, or flavor across treatments; however, texture improved significantly with skim milk addition, increasing from 2.24 to 3.24 on a 5-point scale. Incorporation of egghurt with up to 20% skim milk powder effectively enhanced its microbial viability, physicochemical stability, and textural quality, while maintaining acceptable overall sensory characteristics. The incorporation of skim milk offers a practical formulation approach to develop stable, nutritious, and consumer-acceptable egg-based fermented products with potential functional food value.

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota semarang,

Jawa tengah

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name -

Contact Email -

Phone -

Journal Mail Official -

Editorial Address -

Location Kota semarang, Jawa tengah INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota semarang,

Jawa tengah

INDONESIA