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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 109 Documents
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Cellulase-Assisted Enhancement of Phenolics in Black Glutinous Rice Tape: An RSM Optimization Study Subando, Teresa Ramadhinara; Swasti, Yuliana Reni; Putra, Venansius Galih Perkasa
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29935

Abstract

Black glutinous rice (BGR) tape is a traditional fermented product rich in phenolic compounds, which may provide health benefits. However, the dense aleurone layer and limited microbial activity during fermentation may leave a portion of bound phenolics. This study aimed to maximize the total phenolic content (TPC) in BGR tape by combining cellulase treatment with statistical optimization. Using response surface methodology (RSM), a two-factor central composite design (CCD) was employed to evaluate the effects of incubation time and enzyme concentration on TPC response (Folin-Ciocalteu, mg GAE/g sample). A quadratic model was developed and assessed through analysis of variance (ANOVA) and diagnostics. The ANOVA results indicated the model was significant, and the lack-of-fit was not significant. The findings showed that the most influential variables were the linear term of incubation time (p = 0.0001), followed by the quadratic term of incubation time (p = 0.01667), and then the linear term of enzyme concentration. The quadratic term of enzyme concentration and the interaction between factors had no significant effect. Response surface and contour plots revealed that longer incubation times increased TPC, though extended incubation eventually led to a decrease. RSM analysis identified an optimal fermentation time of 71.16 h and an enzyme concentration of 21.13 U/g of enzyme, predicting a TPC of 0.414 mg GAE/g with a desirability of 1. These results suggest that the optimal condition for optimizing TPC in BGR tape involves extended incubation periods and low to moderate enzyme concentrations. The model provides a quantitative basis for process optimization within the studied ranges. Overall, RSM proves to be an effective method for optimizing phenolic enhancement in BGR tape fermentation.
Food Irradiation for Food Safety: Consumer Awareness, Attitudes, and Acceptance Toward Irradiated Food in Indonesia Fauzan, Ilham; Bukhari, Ahmad; Sumantri, Ari Tresna
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29965

Abstract

Indonesia faces major food safety issues. Foodborne illness and food loss and waste (FLW) are affecting public health and the economy. This will likely continue unless these problems are addressed. Food irradiation is a non-thermal food processing technology that offers a promising means to address this issue by enhancing food safety and quality. However, the application of food irradiation could be limited. Consumer concerns could prevent the use of food irradiation in Indonesia due to limited knowledge and misconceptions regarding irradiation. This study examines Indonesian consumers’ awareness, attitudes, and acceptance toward irradiated food. Moreover, explores differences in acceptance across socio-demographic groups. An online survey was conducted from May to July 2025. A total of 386 respondents participated. Descriptive statistics were utilized to analyze awareness, attitudes, and acceptance, while comparative tests assessed socio-demographic differences. Results reveal surprisingly high acceptance: 69.2% are willing to buy, and 69.0% are willing to consume irradiated foods, despite generally low awareness (45.3%). Consumers reported moderate perceived risk, substantial perceived benefits, and high trust. Acceptance did not differ significantly by gender but was notably lower among older, higher-educated, and higher-income groups. Indicate Consumers with higher education and income appear to be more critical and selective than those with lower education and income. Communication efforts should focus on raising awareness and providing information to help consumers understand the advantages of food irradiation. Overall, this study provides valuable empirical evidence for policymakers, the food industry, and academics to support the safe and broad application of food irradiation.
Green Tea Consumer Preferences: Consumption Patterns and Influencing Factors in Banyumas Regency, Central Java Auralia, Muthia; Putra, Hega Bintang Pratama; Hastrawirid, Rangga Wasi
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29620

Abstract

Individuals consume green tea according to their needs and desires. Product evaluations reflect consumer preferences and influence consumer attitudes. The purpose of this study was to examine consumer characteristics, and identify factors influencing consumer preferences for green tea. The study location was Banyumas Regency, Central Java, from June to July 2025. This study used a survey method with a sample selected through multistage random sampling. Respondents consisted of 120 green tea consumers. Data analysis used descriptive analysis and principal component analysis (PCA). The results showed that most green tea consumers were women of various ages. Furthermore, married consumers purchased green tea to share with their families. Most consumers had a bachelor's degree and earned more than IDR 3,500,000. Regarding consumption habits, on average, individuals drank green tea once a day with breakfast. The average monthly consumption was 50 grams, which they shared with their families. Green tea was usually purchased once a month at supermarkets, with an average of 50 grams. Preference for green tea was shaped by three main factors: the value attached to tea (character), appearance (identity), and product image.
Improved Extrusion Cooking Technology (IECT): Utilization of Milder Conditions for Better Starch Modification Téllez-Morales, José A.; Rodríguez-Miranda, Jesús; Calderón-Domínguez, Georgina
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29764

Abstract

This review aimed to analyze improved extrusion cooking technology (IECT), a novel food processing methodology that uses milder conditions, longer screws, and an extended residence time to physically modify food ingredients, primarily starches and cereal flours. This process improves the ingredients' physicochemical, textural, and nutritional properties while minimizing the degradation of bioactive components. The review also explored the versatility of IECT for application to a wider range of raw materials, including tubers, legumes, fibers, and proteins. IECT modifies starch structure through low temperature and high-pressure gelatinization, destructing the granular and crystalline structure and increasing the gelatinization degree to above 60%. These changes reduce retrogradation and improve functional properties like the water absorption and solubility indices (WAI and WSI). While successful applications include the development of texturized rice and whole buckwheat noodles, research has focused largely on cereals and derivative starches. Future research must focus on applying IECT to tubers and legumes and materials rich in fiber and proteins, as well as conducting bioavailability studies of phenolics in vivo, and performing a comparative analysis against conventional single and twin-screw extruders.
Multivariate Exploration of Food Security in the Sulampua Region Identification of Clusters and Dominant Dimensions of Food Security Saputra, Wawan; Alfiryal, Naufalia; Prasetya, I Putu Gde Inov Bagus; Fitrianto, Anwar; Alifviansyah, Kevin
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29754

Abstract

Food security is a strategic issue closely related to economic development, community welfare, and the achievement of sustainable development goals. The Food Security Index (FSI) is an important instrument for measuring food security conditions at the provincial and district/city levels. However, FSI performance in Indonesia still shows regional disparities, particularly in Sulawesi, Maluku, and Papua (Sulampua), which tend to have low scores. This study aims to explore patterns of food security and vulnerability in Sulampua through multivariate analysis and regional clustering using K-Means and K-Medoids (PAM) methods. The analysis begins with Principal Component Analysis (PCA) to reduce the dimensionality of FSI indicators and identify dominant factors contributing to data variation. The PCA results show that the first three components explain more than 77% of the variance, with dominant factors including poverty, food expenditure, basic infrastructure access, as well as health and nutrition indicators. The clustering analysis produces two main groups: cluster 1, which includes the majority of districts/cities in Sulawesi and Maluku with relatively better food security, and cluster 2, consisting of 16 districts/cities in Papua with significant food insecurity. Cluster validity evaluation indicates that the K-Medoids method performs better than K-Means, being more robust to outliers and producing more consistent cluster separation. This study contributes to the literature by providing multivariate visual exploration and regional classification based on FSI indicators, which can serve as a basis for formulating more targeted food security policies in the Sulampua region.
Cross-sectional Method of Sugar Content and Essential Nutrients in Commercial UHT Milk for Toddlers in Indonesia Ratnaduhita, Astari; Kholis, Muhammad Nur; Sumirat, Riska; Anam, Choiroel; Mufandi, Ilham; Tho’at, Salman Mujahidillah
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.30125

Abstract

UHT (Ultra High Temperature) milk is widely consumed by toddlers due to its practicality, yet concerns remain regarding the high variability of sugar levels and the adequacy of essential nutrients in commercial products. This study aimed to evaluate the total sugar content, non-lactose sugars, main milk composition, thickening agents, prebiotic fiber, and essential fats in UHT milk marketed for children aged 1–5 years, and to assess their compliance with BPOM, WHO, and Codex Alimentarius recommendations. A cross-sectional design was applied, involving purposive sampling of 27 commercially available products from modern retail outlets. Nutrient information was collected through high-resolution documentation of nutrition labels, followed by descriptive–comparative and regulatory benchmarking analyses. The findings indicate that 70.4% of products contained excessive to high total sugar levels (>6 g/100 mL), and only 7.4% met Codex energy-based criteria. UK FSA Front-of-Pack classification similarly showed that 74.1% of products fell into the high-sugar (red) category. Composition analysis revealed substantial variation, with several products relying on water, milk solids, or reconstituted milk instead of fresh milk. Thickening agents such as maltodextrin were present in selected variants, while essential fibers including FOS, GOS, and inulin were found at 1–3 g per serving, contributing up to 15% of toddlers’ daily fiber needs. Total fat content ranged from <2.5% to 6%, and some products included essential fats such as DHA or omega-3. Overall, most UHT milk products for toddlers contained sugar levels exceeding recommended limits and showed inconsistent compliance with nutritional composition standards. Strengthening product formulation, clearer labelling, and regulatory monitoring are needed to support healthier milk choices for toddlers.
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.
Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit Kamil, Rafli Zulfa; Anugrahillah, Dimas; Rizqiati, Heni; Aziz, Fariz Nurmita; Hastrawirid, Rangga Wasi
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.30794

Abstract

Each fruit has a distinct nutritional composition physicochemical characteristics, creating specific ecological niches for microbial growth. To the best of our knowledge, this study is the first to report the isolation and phenotypic characterisation of native LAB from matoa fruit, thereby providing baseline mircrobiological data for this underexplored fruit matrix. This research aims to isolate and characterise native LAB from matoa. The Matoa sample was inoculated into de Man-Rogosa-Sharpe (MRS) Broth and isolated using the streak plate method. The isolate was then characterised based on its morphological, physiological, and biochemical characteristics. Results shows that isolated LAB exhibit cream-coloured, circular colony morphology with clear edges, convex elevation, an opaque internal structure, and varying colony sizes. Cellular characteristics of the isolate included rod-shaped morphology, Gram-positive staining, non-catalase activity, and non-motility. The isolate survived at pH 5 and 6, 6.5% salt content, and at 25°C, 37°C, and 45°C. the The isolate also fermented glucose, sucrose, maltose, fructose, and galactose, and also did not produce H2S or indole. The LAB isolate was identified as belonging to the genus Lactobacillus and is presumably identified to be Lactobacillus plantarum.

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