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Journal of Food and Culinary
Published by Universitas Ahmad Dahlan
ISSN : 26218437     EISSN : 26218445     DOI : 10.12928
Core Subject : Economy, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance
Journal of Food and Culinary (JFC) is a peer-reviewed open access journal published twice in a year (June and Desember). The JFC focuses on the publication in food service industry and management.
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Articles 5 Documents
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Search results for , issue "Vol. 8 No. 1 [Juni 2025]" : 5 Documents clear
Perubahan Warna dan Total Padatan Terlarut pada Jeruk, Tomat, serta Jagung setelah Perebusan Amalina, Afnita Nur; Amri, Khoirul; Rustanti, Linda Dwi Yuni; Sherina, Sherina; Afifah, Azzah; Rosyadi, Ibnu; Nurmala, Nela; Purusatama, Alvanza Wida; Nieto, Chelsea Savillo; Wijoyo, Suko; Dharmawan, Yasser; Tofir, Saroh Nagija
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.11986

Abstract

Buah dan sayur merupakan komoditas hasil pertanian yang dimanfaatkan sebagai bahan baku berbagai jenis produk pangan olahan. Perebusan merupakan salah satu cara pengolahan buah dan sayur menggunakan panas untuk menghasilkan produk yang dapat dikonsumsi. Warna merupakan parameter yang penting untuk menilai tampilan pangan. Selain itu, total padatan terlarut merupakan parameter dasar untuk memberi gambaran terkait jumlah kandungan gula, khususnya pada buah dan sayur. Penelitian ini bertujuan menganalisis perubahan yang terjadi pada kualitas jeruk, tomat, dan jagung berdasarkan parameter warna dan total padatan terlarut setelah dilakukan perebusan. Jeruk, tomat, dan jagung yang sudah dipotong selanjutnya dimasukkan pada rebusan air yang sudah mendidih dan dibiarkan selama 5 menit. Setelah itu diuji warna dan total padatan terlarutnya menggunakan chromameter dan refractometer. Dari penelitian didapatkan bahwa terdapat perubahan parameter warna L* (kecerahan) pada jeruk dari 40,5 menjadi 57,6 yang menunjukkan bahwa warna jeruk semakin terang setelah perebusan. Sebaliknya pada tomat dan jagung terdapat perubahan parameter warna L* dari 58,83 dan 70,77 menjadi 25,8 dan 58,79 yang menunjukkan bahwa warna tomat dan jagung semakin gelap setelah perebusan. Nilai total padatan terlarut ketiga jenis sampel turun setelah perebusan dapat disebabkan karena larutnya sebagian padatan ke dalam air.
Karakteristik Organoleptik dan Kimia Nugget Ikan Kembung dengan Substitusi Tepung Talas Prajwalita Rukmakharisma Rizki; Wardani, Ceut Halimah Heca; Abdi, Yenny Febriana Ramdhan; Nadhilah, Dini; Suleman, Dini Nurilmi Putri
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.12000

Abstract

Nugget merupakan salah satu contoh olahan daging siap saji. Bahan baku yang sering digunakan untuk produk nugget adalah hasil hewani berupa daging ayam. Ikan kembung dapat dijadikan sebagai bahan baku olahan produk untuk mengurangi penggunaan ayam broiler. Nugget juga dapat diinovasi dengan pencampuran bahan pengisi (filler). Tujuan pensubstitusian bahan pengisi yang berupa tepung terigu dengan tepung talas karena tepung talas merupakan produk lokal dan memiliki serat yang lebih tinggi daripada tepung terigu. Tujuan dari dilaksanakannya penelitian ini adalah untuk mengetahui hasil organoleptik dan analisis kimia pada nugget ikan substitusi tepung terigu dan tepung talas. Menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat formulasi dan pengulangan sebanyak tiga kali. Pengujian sensoris menunjukkan formulasi terbaik terdapat pada sampel nugget dengan substitusi 30 g tepung talas dan 20 g tepung terigu. Hasil kimia nugget ikan dengan penambahan 30 g tepung talas dan 20 g tepung terigu memiliki karakteristik yaitu kadar air sebesar 46,27%, kadar protein sebesar 10%, dan kadar serat kasar sebesar 31,72%.
Potential of Edible Insects in Indonesia as Nutritious Local Food Nasir, Syifa Qolbiyah
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.13717

Abstract

Amid the expansion of the global population, the demand for sustainable, high-quality food rises. Edible insects provide an innovative and promising alternative to traditional sources of animal protein. Abundant types of insects are recognized as safe to eat worldwide and various edible insect-based food products have been widely developed globally. This research is a narrative review that identified articles using keywords in English and Bahasa. Searches were conducted on Google Scholar, Scopus, Science Direct, and MDPI. Twenty out of 106 articles were selected for the final used in the review. The review emphasizes the diverse range of edible insect species present in Indonesia and their remarkable nutritional benefits, which include energy, carbohydrate, protein, fat, and micronutrients. These insects have been integrated into local delicacies, leading to the creation of some innovative products such as pempek, cookies, sausages, and meat substitutes. However, the wider acceptance of edible insects in everyday diets is still hindered by religious, cultural, food safety, and perceptual obstacles. Further multidisciplinary research is needed to make edible insects a viable solution for a sustainable food system in the future.
Potential Effects of Javanese Chili (Piper retrofractum Vahl.) Kombucha to Reduce Hyperglycemic and Maintain Spatial Memory: In Vitro and In Vivo Studies Suyanti, Eri Dwi; Tsani, Salma Mutiara; Hanifah, Wafiq; Nastiti, Fithratun; Maatita, Marcellino; Farmawati, Arta
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.13598

Abstract

Type 2 Diabetes Mellitus (T2DM) and Alzheimer's Disease (AD) are diseases which incidence and prevalence increase with age. Diabetic patients have 50-75% higher risk of developing AD compared to patients without diabetes. This study aimed to determine the potential effect of Javanese chili kombucha to reduce hyperglycemia and to act as a neuroprotective in diabetes patients with a risk of AD complications through in vitro and in vivo studies. The experiment carried out was fermentation of Javanese chili kombucha for 3, 6, 9, 12 and 15 days. Organoleptic tests, pH measurements, total titratable acidity (TTA), antioxidant tests and α-amylase inhibition tests were conducted to determine the best duration for kombucha fermentation. Phytochemical screening and in vivo tests using 5 groups of rats included measurements of fasting blood glucose (FBG), malondialdehyde (MDA) assay and antidementia (T-maze). The 9th day fermentation preparation was the best preparation, with organoleptic test results of brown color, sour smell with a pH of 3.43 (safe), an antioxidant IC50 value of 10.5 (very strong), an α-amylase inhibition IC50 value of 117.14 (moderate) and TTA 1.44 (normal). Phytochemical screening results show that Javanese chili kombucha contains alkaloids, flavonoids, terpenoids/steroids, saponins, and phenolics. Based on in vivo tests, Javanese chili kombucha can reduce FBG levels and can maintain the spatial memory of experimental animals with a statistically significant T-maze duration time between groups. The MDA level test showed oxidative stress results that were not significantly different between groups.
Wild Stinging Nettle (Urtica dioica) Extract Suppresses Visceral Adipose Aromatase Levels and Improves Lipid Profile in Male Obese Rats Zaenudin, Zaenudin; Tyas, Jurnalis Gempaning; Tangkari, Kabir Ardiansyah; Sutiani, Harni; Farmawati, Arta; Prasetyastuti, Prasetyastuti
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.13860

Abstract

Obesity can elevate estrogen levels through increased aromatase activity, adversely affecting male fertility. Although aromatase inhibitors are commonly used, they can disrupt lipid profiles and raise cardiovascular risks. This experimental study analyzed the effects of wild stinging nettle (Urtica dioica) extract on visceral adipose aromatase levels and serum lipid profiles in obese male rats. Twenty-five 7–8-week-old male Sprague Dawley rats were divided into five groups: normal control, obesity control, and three obesity groups receiving U. dioica extract at 125, 250, or 500 mg/kg body weight. After a 4-week intervention, blood samples were collected to measure lipid profiles, and visceral adipose tissue was harvested to assess aromatase levels. The U. dioica extract significantly reduced visceral adipose aromatase levels (p < 0.01) and improved lipid profiles in obese rats. Specifically, treated rats showed dose-dependent decreases in triglycerides, total cholesterol, and LDL-cholesterol, along with an increase in HDL-cholesterol (p < 0.05). These findings indicate that U. dioica extract can suppress adipose aromatase levels and ameliorate lipid disturbances in obesity.

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