cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Laury Marcia Ch. Huwae
Contact Email
biofaaljournal@gmail.com
Phone
+6285243392016
Journal Mail Official
biofaaljournal@gmail.com
Editorial Address
Jurusan Biologi - Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Pattimura Jl. Ir. M. Putuhena, Kampus Poka, Ambon, 97234, Maluku, Indonesia
Location
Kota ambon,
Maluku
INDONESIA
Biofaal Journal
Published by Universitas Pattimura
ISSN : -     EISSN : 27234959     DOI : https://doi.org/10.30598/biofaal.v1i1y2020
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology Medicine & Pharmacology
Biofaal Journal merupakan jurnal online yang menerima dan mempublikasikan tulisan-tulisan ilmiah dalam bentuk artikel hasil penelitian terbaru, short communication, maupun review terhadap artikel dari bidang keilmuan Biologi, Faal Tumbuhan, Faal Hewan, Faal Manusia dan Faal Olahraga. Biofaal Journal diterbitkan oleh Profesi Ahli Ilmu Faal, Jurusan Biologi FMIPA Universitas Pattimura. Dalam setahun Biofaal Journal memiliki 1 volume dan 2 Issue. Dewan editor, berasal dari rumpun ilmu biologi dan fisiologi yang aktif dalam publikasi ilmiah skala nasional dan internasional, sehingga mampu melakukan proses review secara profesional. Artikel yang diterima akan diterbitkan sesuai dengan waktu yang ditentukan yaitu pada bulan Juni dan Desember, dan akan tersedia gratis bagi pembaca
Arjuna Subject : Biokimia, Genetika dan Biologi Molekuler - Biokimia, Genetika dan Biologi Molekuler (Lain-Lain)
Articles 92 Documents
 6   7   8   9   10 
Evaluation of Physical and Organoleptic Characteristics of Rice Bran Fermented With 2% EM4 At Different Fermentation Durations Windiana, Windiana; Hakim, Mita Arifa; Anggereini, Rini; Risyada, M. Zahran Putra; J, Muh. Rezaldy Pratama
Biofaal Journal Vol 7 No 1 (2026): Biofaal Journal (On Process)
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v7i1pp10-17

Abstract

Rice bran is widely used as an animal feed ingredient due to its availability and relatively good nutrient content. Fermentation is commonly applied to improve its quality and stability. However, fermentation duration may influence the physical and organoleptic characteristics of the final product. This study aimed to evaluate the changes in physical and organoleptic characteristics (color, aroma, and texture) of rice bran fermented with 2% EM4 at different fermentation durations (2, 4, 6, 8, 10, and 12 days). This research employed a descriptive qualitative approach through direct visual and sensory observation. The observed parameters included color, aroma, and texture changes during the fermentation process. The results showed gradual and consistent changes over time. From day 4 to day 10, the rice bran exhibited a more homogeneous yellowish-brown color, a distinctive and stable fermented aroma, and a moist, smoother texture. On day 12, a slight decrease in moisture was observed, although the aroma and color remained stable. These findings indicate that fermentation duration influences the physical and organoleptic quality of rice bran, with day 8 to day 10 showing the most optimal characteristics. This study provides practical information regarding the appropriate fermentation duration to obtain physically stable and acceptable fermented rice bran as animal feed material
Determination of the Nutritional Determination of the Nutritional Profile of Rice Flour Subtituted with Moringa (Moringa oleifera) Leaf Flour as an Intermediate Product Djalil, St Hartini; Irwan, Irwan; Putri, Ariella Ramadhani; Arifin, Arfina Sukmawati; Haris, Noor Aliyah
Biofaal Journal Vol 7 No 1 (2026): Biofaal Journal (On Process)
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v7i1pp18-31

Abstract

Abstract Rice flour is a widely used as an intermediate ingredient in various processed food products; however, it has limitations in terms of protein and micronutrient ontent. The utilization of broken rice as a by-product of rice processing and the substitution of moringa leaf flour are expected to enhance the protein and micronutrient content of rice flour. This study aimed to evaluate the nutritional profile of rice flour substituted with moringa (Moringa oleifera) leaf flour as an intermediate product for functional food development. Substitution was conducted at moringa leaf flour concentrations of 0%, 5%, 10%, and 15% based on the total flour weight. Proximate analysis was performed to determine moisture, ash, protein, fat, carbohydrate, and dietary fiber contents. The results showed that increasing the proportion of moringa leaf flour significantly increased moisture, ash, fat, protein, and dietary fiber contents, while carbohydrate content decreased with higher levels of moringa leaf flour substitution. These findings indicate that rice flour substituted with moringa leaf flour has strong potential as a nutrient-enriched intermediate product and may support the development of locally based healthy food products. Further studies are recommended to evaluate the physicochemical, functional, and sensory characteristics of final products derived from this composite flour.

Page 10 of 10 | Total Record : 92

 6   7   8   9   10 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol 7 No 1 (2026): Biofaal Journal (On Process) Vol 6 No 2 (2025): Biofaal Journal Vol 6 No 1 (2025): Biofaal Journal Vol 5 No 2 (2024): Biofaal Journal Vol 5 No 1 (2024): Biofaal Journal Vol 4 No 2 (2023): Biofaal Journal Vol 4 No 1 (2023): Biofaal Journal Vol 3 No 2 (2022): Biofaal Journal Vol 3 No 1 (2022): Biofaal Journal Vol 2 No 2 (2021): Biofaal Journal Vol 2 No 1 (2021): Biofaal Journal Vol 1 No 2 (2020): Biofaal Journal Vol 1 No 1 (2020): Biofaal Journal More Issue