cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Dina Soes Putri
Contact Email
dina.soes.putri@gmail.com
Phone
+6289531932874
Journal Mail Official
jafp.ummat@gmail.com
Editorial Address
K. H. Ahmad Dahlan Street Number 1 Pagesangan Village, Sekarbela District, Mataram City, West Nusa Tenggara, Indonesia
Location
Kota mataram,
Nusa tenggara barat
INDONESIA
Journal of Agritechnology and Food Processing
Published by Universitas Muhammadiyah Mataram
ISSN : -     EISSN : 28093607     DOI : https://doi.org/10.31764/jafp.v1i2.6997
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health
Scope: processing technology, post-harvest physiology, industrial sanitation, local food development, nutrition & health, food chemistry, food safety, processing microbiology, and functional food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 4, No 1 (2024)" : 5 Documents clear
Literature review on the activity of kepuh plant (Sterculiafoetida L.) as a natural antioxidant Kurnia, Dewi; Roni, Asep; Rahayu, Kiki Dwi
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24831

Abstract

Kepuh (Sterculiafoetida L.) is a traditional medicinal plant that is a source of secondary metabolites, also known for its phenolic content as an antioxidant and antibacterial.   The kepuh plant has been scientifically proven to have anti-inflammatory and analgesic activities. The preparation of this literature review aims to provide information on the efficacy of the kepuh plant as an antioxidant. The methods used to test the antioxidant activity of kepuh are DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-Azinobis-3-ethyl benzhothiazoline-6-sulfonic acid). Antioxidant activity is determined from the IC50 value. Where, the lower the IC50 value, the stronger the antioxidant activity of a sample.  The conclusion from this literature search is that kepuh is a plant that has strong antioxidant activity.
A study of the characteristics of a mango jelly candy formulated with gelatin and honey Ramdani, Sigit; Saputrayadi, Adi; Marianah, Marianah; Nazaruddin, Nazaruddin
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.26350

Abstract

Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in this research is an experimental method using a completely randomised design (CRD) with two factors, namely the formulation of gelatin and honey in the production of jelly candy, consisting of 5 treatments: P1 = 10% gelatin + 20% honey, P2 = 9% gelatin + 25% honey, P3 = 8% gelatin + 30% honey, P4 = 7% gelatin + 35% honey, P5 = 6% gelatin + 40% honey. The research data were analysed using ANOVA analysis of variance at the 5% real level and further tests were carried out using the BNJ test at the 5% level. Based on the statistical results, it is known that the formulation of gelatine and honey has a significant effect on the vitamin C and reducing sugar levels and on the organoleptic properties of all parameters, but does not have a significant effect on the moisture content and ash content of the mango jelly candies tested. In conclusion, the best treatment was P5 (6% gelatin + 40% honey) with respect to water content, ash, vitamin C and reducing sugars.
Evaluation of sanitation standard operating procedure (SSOP) implementation in nata de coco production process in micro-scale industry in Tempel, Sleman, Yogyakarta Special Region Mefia, Amara Arta; Qathrunnada, Salwaa Khairunnisa; Esa, Sonia Dora Febri
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24295

Abstract

The Standard Operational Sanitation System (SSOP) is a critical component in ensuring the safety of food products in the industry. Although SSOP has been implemented, many businesses still face challenges in effectively implementing it. Therefore, this study aims to analyze the SSOP in the small-scale UMKM (Micro, Small, and Medium Enterprises) coconut jelly industry and identify areas that require improvement. The study involved direct observations and interviews with relevant personnel, and the necessary data for analysis was collected. The findings of the research indicate that there are several weaknesses that require attention, including equipment maintenance deficiencies, personal hygiene, and inadequate cleaning procedures. This study underlines the importance of continuous monitoring and improvement in SSOP to enhance product safety and compliance with sanitation regulations. The research provides specific recommendations to address the identified shortcomings, including additional training for personnel and a review of cleaning procedures. We hope that these observations will provide valuable insights for other coconut jelly industries to improve the quality and safety of their products.
Influence of adding earl flower extract (Clitoria Ternatea L.) on the fruit leather quality of kersen fruit (Muntingia Calabura L.) Hardianingsih, Lusi; Saputrayadi, Adi; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24265

Abstract

Fruit leather is a thin sheet-shaped processed product with a distinctive consistency and flavor according to the type of fruit used as its main raw material. This study aims to determine the effect of the addition of telang flower extract on the quality of fruit leather of kersen fruit and to determine the right addition of telang flower extract in making fruit leather of kersen fruit. This study used a Completely Randomized Design (CRD) which analyzed the results with the Honest Real Difference Test (BNJ) at the 5% level with one factor treatment, namely the addition of telang flower extract consisting of 5 treatments: P0 (0%: 200 gr of kersen fruit pulp as control), P1 (25%: 200 gr), P2 (30%: 200 gr), P3 (35%: 200 gr) P4 (40%: 200 gr). Based on the results of data analysis, it is known that the treatment of adding telang flower extract has a significant effect on chemical properties (water content, antioxidant activity and vitamin C) as well as organoleptic properties of color and texture, but has no significant effect on organoleptic aroma and taste). Where, the higher the addition of telang flower extract, the moisture content, antioxidant activity and vitamin C content of fruit leather will increase. The best treatment based on the organoleptic test results is treatment P4 (addition of 40% telang flower extract) with very purple color criteria, preferred aroma and taste, very chewy texture, 19.69% moisture content, IC50 94.84 ppm, and with vitamin C content of 1856.13 mg/100g.
Identification of dangerous preservative content in shrimp paste (acetes sp.) circulating in the traditional markets of Sumbawa City Sari, Dinda; Afgani, Chairul Anam
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24811

Abstract

Shrimp paste is a processed food product produced by fermenting shrimp or fish through the addition of salt or other permitted ingredients. This research was conducted to determine whether or not there were dangerous preservatives formaldehyde and borax in shrimp paste circulating in the traditional markets of Sumbawa City. This type of research is laboratory-based qualitative and quantitative descriptive using a Completely Randomized Design (CRD). The samples used were 4 solid block dried shrimp paste samples obtained from the Labuan market, Brang seed market, Seketeng market and downstream Moyo market. The test parameters carried out were formalin test, borax test, physical color test, hedonic organoleptic quality test and water content value test. Based on the identification results, the shrimp paste samples that tested negative contained the dangerous preservatives formaldehyde and borax because they did not show any color change. The physical color test results showed that the ◦Hue ranged between 68.11-71.09, which indicated that the shrimp paste was red-yellow. The results of the hedonic organoleptic quality test showed that there was no significant difference in the level of panelists' preference for the color, texture and aroma of shrimp paste. The results of the water content test yielded water content values ranging between 29%-35%. The lowest water content value was obtained in the Labuan market with a water content value of 29% and the highest water content value was in the seed brang market with a water content value of 35%. The water content of shrimp paste circulating in the traditional markets of Sumbawa City is in accordance with the standards set by SNI 2716:2016 concerning the water content of dry solid block shrimp paste, namely a maximum of 35%.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol 5, No 1 (2025) Vol 4, No 2 (2024) Vol 4, No 1 (2024) Vol 3, No 2 (2023) Vol 3, No 1 (2023) Vol 2, No 2 (2022) Vol 2, No 1 (2022) Vol 1, No 2 (2021) Vol 1, No 1 (2021)