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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 116 Documents
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Prevalence of Escherichia coli and Coliform Contamination in Unbranded Refillable Drinking Water Depots in Rural South Lampung, Indonesia: A Case Study around ITERA Ade Alifa Mutiara Marchy; Syahrizal Nasution; Yosi Syafitri
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.31961

Abstract

Drinking water is an important aspect for the body in sustaining life. In Indonesia, the refillable drinking water depot business is now growing rapidly and has an important meaning in providing drinking water that is easily accessible to the community. However, drinking water is a product that is susceptible to contamination, so public ignorance of the quality of refillable drinking water needs to be analyzed to avoid the risk of diseases that may be caused by refillable drinking water from depots such as diarrhea. The purpose of this study was to test the presence of E. coli and Coliform bacteria in refillable drinking water produced by depots in Rural Indonesia. The sampling method in this study used simple random sampling method. For the analysis of E. coli and Coliform bacteria, the Most Probable Number (MPN) method was used and identification of Coliform types based on biochemical tests (TSIA, SIM, citrate, urease). The results showed that five samples tested were positive for Coliform >0/100 mL and three samples contained E. coli. The hygiene of both operators and consumers is an important factor in producing quality drinking water. The five depots showed that none of the operators cared about their own hygiene.
Formulation Optimization of Chitosan-Based Edible Films Using Organic Acid Solvents, Fatty Acids, and Sodium Benzoate for Sustainable Food Packaging Applications Sumarto Sumarto; Purwiyatno Hariyadi; Nugraha Edhi Suyatma; Siti Nurjanah
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.31760

Abstract

The environmental impact of conventional plastic food packaging has driven the development of biodegradable and edible materials from renewable resources. Chitosan, a biopolymer derived from chitin, is a promising candidate due to its biodegradability, film-forming ability, and antimicrobial activity. However, pure chitosan-based edible films are limited by low mechanical strength, high water vapor permeability, and variable antimicrobial performance. This study evaluated the combined effects of solvent type, fatty acid incorporation, and sodium benzoate addition on the physical, mechanical, barrier, microstructural, and antimicrobial properties of chitosan-based edible films. Chitosan edible films were prepared by solution casting using acetic acid and lactic acid as solvents. Stearic acid and oleic acid were incorporated at 2% and 5% (w/w of chitosan), with sodium benzoate added at 0 and 0.03%. Film properties were analyzed in terms of pH, water activity, optical properties, thickness, tensile strength, elongation at break, WVTR, microstructure (SEM), and antimicrobial activity against Staphylococcus aureus and Escherichia coli. Acetic acid–based films showed higher tensile strength and lower WVTR, whereas lactic acid–based films exhibited greater elasticity. Stearic acid improved moisture-barrier performance and microstructural homogeneity, while sodium benzoate enhanced antimicrobial activity, particularly against S. aureus. It can be concluded that Chitosan dissolved in 1% acetic acid with 5% stearic acid and sodium benzoate provided the most balanced mechanical, barrier, and antimicrobial performance, supporting its potential as sustainable food packaging.
Green Chitosan Extraction from Vannamei Shrimp Shell Waste Using Natural Organic Acids for Food Biopolymer Applications Kartika Gemma Pravitri; Muhammad Nizhar Naufali; Keisha Zahrani Widiyanti
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.32279

Abstract

Vannamei shrimp shell waste represents a promising renewable resource for sustainable chitosan production in food biopolymer applications. This study aimed to optimize the eco-friendly extraction of chitosan from Vannamei shrimp shell waste using a combination of Averrhoa bilimbi extract and citric acid as natural organic acids during the demineralization process. Response Surface Methodology (RSM) with Central Composite Design (CCD) was employed to evaluate the effects of citric acid concentration and soaking time on ash content reduction. The optimum extraction condition was obtained at 25.260% citric acid concentration and 100.470 minutes soaking time, resulting in chitosan with 7.464% ash content. The optimized chitosan exhibited moisture, protein, lipid, and carbohydrate contents of 11.52%, 0.49%, 0.06%, and 80.45%, respectively, with a moderate degree of deacetylation (65.98%). FTIR analysis confirmed the presence of characteristic chitosan functional groups, including O–H, N–H, C–H, and C–O vibrations, indicating successful deacetylation and chitosan formation. Morphological analysis using Scanning Electron Microscopy (SEM) revealed a porous and interconnected surface structure compared to commercial chitosan. In addition, the optimized chitosan showed lower ash and protein contents than commercial chitosan, indicating effective mineral and protein removal during extraction. These findings demonstrate that natural organic acids can serve as environmentally friendly alternatives to mineral acids for chitosan extraction and highlight their potential application in biodegradable food packaging and edible coating applications.
Alternative Proteins, Meat and Dairy Analogues: Are They Viable Consumer Options? Christina Rehagel; Diana Bogueva; Dora Marinova; Sümeyye Uçak; Esra Çelik; İsmail Hakkı Tekiner; Ömer Akıneden
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.31815

Abstract

The increasing production and consumption of meat globally have raised serious concerns about environmental pollution, land and water requirements, greenhouse gas emissions, biodiversity loss and human health. Ensuring adequate protein requirement is one of the biggest challenges to food security. Therefore, new-generation meat and dairy analogues from a wide range of novel protein sources, such as upcycled plant materials, cultured cells, fermentation processes, fungi, algae and edible insects, have gained significant interest from both researchers and consumers. This study aims to review alternative proteins, meat and dairy analogues, and assesses their potential for an affordable, health-conscious, environmentally responsible and sustainable food future for humanity. The findings reveal that for the fourth industrial revolution in food production to successfully drive a protein transition, consumers must be engaged from the outset — including in the marketing of new products — to prevent rejection and resistance to dietary change. Clear and compelling communication is also needed to explain why and how novel meat and dairy alternatives surpass direct plant-based options, which have long offered significant benefits and remain a reliable and satisfying food choice.
Rice Bran Oil: Extraction Technologies, Composition, and Applications – A Review Maneesha Hansani Kodikara; Harshaka Maduwantha Jans; Arachchige Buddhika Niroshie Perumpuli; Sumali Fernando
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.31357

Abstract

Rice Bran oil (RBO) extraction and uses are increasingly studied due to its unique fatty acid profile, desirable physical properties, and high nutritional value. RBO is a rich source of bioactive compounds, including γ-oryzanol, tocopherols, tocotrienols, and phytosterols, which have strong antioxidant, anti-inflammatory, and hypolipidemic effects that may help prevent or manage chronic diseases such as hypercholesterolemia, hypertension, and diabetes. Historically, however, RBO was produced by thermal solvent extraction. Recently, new "green" technologies, such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, have demonstrated higher extraction efficiencies than traditional methods and better-preserved heat-labile bioactive compounds. Therefore, this review aims to provide a comprehensive synthesis of the current state of knowledge on extraction techniques, compositional profile, functional and phytochemical attributes, multifaceted health benefits, and economic feasibility of RBO. In addition, the review will outline the most recent developments in the applications of RBO in the food, cosmetic, and pharmaceutical industries, while highlighting sustainability and the added value of rice byproducts. This study highlights that hybrid green extraction approaches can achieve 12–25% oil yields while retaining high levels of γ-oryzanol and tocotrienols, and techno-economic analyses suggest that integrated processes combining oil recovery with valorization of rice bran byproducts can enhance commercial viability.  Finally, the review demonstrates the potential of RBO as a versatile, bifunctional lipid and outlines avenues for future studies to optimize extraction methods, increase recovery of bioactive compounds, and expand industrial applications.
Occurrence and Survival Dynamics of Selected Foodborne Pathogens in Naturally Fermented Milk from Informal Markets in Zimbabwe Desmond Tichaona Mugadza; Tsitsi Cythia Mupfeki; Michael Makoni; Tafadzwa Matambanadzo; Talknice Zvamaziva Jombo; Nomagugu Mpofu; Rudo Natasha Mugadza; Ruth Nyoka; Victor Tatenda Nyanhete
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.31438

Abstract

Informal markets are important in the supply chain of dairy products in Zimbabwe. The objective of this study was to determine the prevalence of S. aureus, Salmonella spp and E. coli in naturally fermented milk and its survival during controlled milk fermentation. Thirty samples of naturally fermented milk were collected from milk vendors in Harare and Gweru central business districts together with 15 raw milk samples from five dairy farms around two towns. All samples were analysed for pH while naturally fermented milk samples were further analysed for total bacterial count, total coliform, lactic acid bacteria, Salmonella spp., E. coli and S. aureus at 0 h while raw milk samples were analysed for the same parameters at 0, 12 and 24 h during natural fermentation. Four samples of commercial UHT milk were obtained, 2 were inoculated with a starter culture together with S. aureus and E. coli respectively while the other 2 were inoculated with starter culture, allowed to ferment and then inoculated with both E. coli and S. aureus respectively when the milk had set. Samples were tested for pH, E. coli and S. aureus during fermentation at 0, 6, 12, 18 and 24 h. Total bacteria counts of samples from vendors ranged between 6.55±0.31 to 9.00±0.04 log10 CFU/mL while total coliform ranged from 2.06±0.14 to 6.70±0.10 log10CFU/mL. E. coli were enumerated in all samples in the range of 1.33±0.15 to 5.83±0.10 log10CFU/mL. S. aureus was enumerated in 5 of the 10 samples where it ranged between 5.00±0.20 to 6.07±0.25 log10CFU/mL. Both S. aureus and E. coli survived acidic conditions during fermentation. The occurrence and survival of these pathogens raise compliance concerns with Zimbabwean food safety legislation. It is therefore recommended that food business operators producing and or selling naturally fermented milk must adhere to strict hygienic practices. In addition, strengthening enforcement of existing food legislation in Zimbabwe and improving the capacity of national food control systems; particularly for informal and small-scale dairy processors; remain critical priorities, as widely recognised across developing countries.

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