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Dina Soes Putri
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jafp.ummat@gmail.com
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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 5, No 2 (2025)" : 5 Documents clear
Effect of boiling time on protein content, total soluble solids, and sensory quality of probiotic soy milk (Glycine max L.). Faisal, Muhammad; Hafasa, Hafasa; Malika Azizatul FItri M, Siti; Kusumaningtyas, Maharani
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.36996

Abstract

This study aimed to analyze the effect of different boiling time on protein content, total soluble solids (TSS), and sensory characteristics, including taste and aroma, of probiotic soy milk (Glycine max L.). The experiment was conducted using a Completely Randomized Design (CRD) consisting of four boiling time treatments of 5, 10, 15, and 20 minutes, each replicated three times, resulting in a total of 18 experimental units. The observed parameters included protein content, total soluble solids (TSS), and sensory evaluation performed by trained panelists using a hedonic test (five-point scale). Scores ranged from 1 (“dislike extremely”) to 5 (“like extremely”), where higher values indicated greater sensory preference. The collected data were statistically analyzed using Analysis of Variance (ANOVA), and when a significant difference was observed (p < 0.05), the analysis was continued with Duncan’s Multiple Range Test (DMRT) at a 5% confidence level. Data processing was performed using SPSS version 25. The results showed that boiling time had a significant effect on protein content, total soluble solids, and hedonic scores for taste and aroma attributes. The 15-minute boiling treatment produced the highest protein content (3.11%), optimal TSS value (8.9 °Brix), and the highest acceptance scores for both taste and aroma. Therefore, boiling at 95–100°C for 15 minutes can be considered the optimal condition to produce probiotic soy milk with the best balance between protein stability, total soluble solids concentration, and sensory quality.  
Sensory evaluation of tea with different brewing conditions: a systematic review of recent 10-year studies Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.36602

Abstract

The phytochemical profile of tea beverages under different brewing conditions should be further examined using sensory evaluation to measure preference levels, which are essential for product development. This study aims to comprehensively review the sensory profile of tea beverages with different adjustments to the brewing conditions from recent 10-year publications. This study used the methodological standards outlined in the Preferred Reporting Items for Systematic Review and Meta-Analysis Protocols (PRISMA-P) across five databases (Scopus, Web of Science, ScienceDirect, ProQuest, and CABI). The Office of Health Assessment and Translation (OHAT) was used for risk bias assessment. A total of 1555 articles were identified, yielding 24 eligible studies. Various brewing conditions were identified in the study, mostly adjusted across three parameters: tea-to-water ratio, brewing temperature, and brewing duration. Preference level quantification is conducted using different hedonic scales with varying point levels, including 3-point, 5-point, 9-point, and 10-point scales. The quality assessment of tea is measured using various standards, including: Chinese national standard for sensory evaluation of tea, Check All That Apply (CATA), Percentage grading system, unstructured quantitative descriptive analysis, and degree of satisfaction difference. It could be concluded that studies about brewing condition in tea are focused on hot brewing and cold brewing with the optimum value of tea to water ration is 1:50. The sensory evaluation of tea from this different brewing condition is mainly conducted by trained panelists using 10-point hedonic scales as quantitative preference level and Chinese national standard for sensory evaluation of tea as a quality assessment method.
Food Safety Evaluation of Rice Husk Charcoal Production as a Natural Food Colorant: A Good Manufacturing Practices (GMP) Study in Purworejo Regency Wahjuningsih, Sri Budi; Siqhny, Zulhaq Dahri; Azkia, Mita Nurul; Utari, Febiani Dwi
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.33921

Abstract

Rice husk charcoal powder is traditionally used in Indonesia as a natural black food colorant, offering potential as an eco-friendly additive while valorizing agricultural waste. However, ensuring its food safety is critical for broader market adoption. This study evaluated the safety and production quality of rice husk charcoal powder produced by a small-to-medium enterprise (SME) in Purworejo Regency, Central Java, using a combined Good Manufacturing Practices (GMP) assessment and laboratory testing. GMP compliance was assessed against 18 parameters outlined in the Indonesian Ministry of Industry Regulation No. 75/M-IND/PER/7/2010, scored on a 0–60 scale. Laboratory analyses measured heavy metal content, moisture, ash, pH, and Salmonella contamination. The facility scored 480/1,080 points (44.44%), classified as Category C (Adequate), with key deficiencies in process monitoring, product labeling, documentation, and recall procedures. Major deviations were linked to open-air carbonization and uncovered cooling, while minor deviations included partial personal protective equipment (PPE) use and semi-open storage. Laboratory results confirmed compliance with safety standards, with Pb <0.04 ppm (≤1.0 ppm limit) and negative Salmonella detection. However, moisture content (18.86%) exceeded typical thresholds for dry powdered additives, correlating with suboptimal storage and drying practices. The findings indicate that while the product meets basic food safety requirements, targeted infrastructural upgrades, improved moisture control, formalized SOPs, and enhanced worker training are essential to elevate GMP compliance and support domestic and export market readiness for natural food colorants. 
HACCP System Design and GMP/SSOP Evaluation for Meatball Production: A Case Study at Bakso Solo Jatimulyo Bukit, Kamelia Zuchri; Laksono, Untung Trimo; Subara, Deni
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.37563

Abstract

This study assesses GMP and SSOP compliance and develops a HACCP plan based on SNI 01-4852-1998 for meatball production at Bakso Solo Jatimulyo. Using a descriptive qualitative approach, we evaluated the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The facility scored 82% for GMP compliance but only 49.1% for SSOP implementation. Furthermore, the study identified primary biological, chemical, and physical hazards requiring control. Consequently, operators should monitor all production activities, specifically the cooking stage, which serves as a Critical Control Point (CCP).Keywords: critical control point; GMP; HACCP; Meatball
Effect of Raw Material Composition on the Characteristics of Rambusa-Sappan Beverage as a Functional Food Drink Hutasoit, Jenri Parlinggoman; Avenesya, Krisensia Liana; Fajri, Muhammad Liana; Kharismayati, Kharismayati
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.37618

Abstract

Herbal teas derived from local plant resources have considerable potential for development as functional beverages; however, their physical characteristics are strongly influenced by raw material composition. This study aimed to evaluate the effect of the proportion of rambusa leaves and sappan wood on the physical characteristics of rambusa-sappan herbal tea. A completely randomized design was applied with six sappan:rambusa ratios (0:100, 10:90, 20:80, 30:70, 40:60, and 50:50) and three replications. The analyzed parameters included moisture content, water absorption capacity, solubility percentage, pH, and color characteristics (L*, a*, b*). The results showed that formulation significantly affected all evaluated physical parameters. Increasing the proportion of rambusa tended to enhance water absorption capacity and produced a lighter infusion color, whereas higher sappan proportions increased solubility and red color intensity due to the presence of water-soluble pigments and phenolic compounds. All samples exhibited low moisture content and neutral to slightly acidic pH, supporting product stability during storage. The interaction between leaf-based and wood-based materials governed the rehydration behavior and visual characteristics of rambusa-sappan herbal tea in a complementary manner. Overall, rambusa-sappan formulation plays an important role in determining physical quality and visual appearance and can serve as a basis for developing functional beverages from local plant resources with controllable characteristics.

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