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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 104 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 : 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.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 : 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.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 : 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.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 : 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.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.

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