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Dina Soes Putri
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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 46 Documents
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Identification of Flavonoid Compounds in Clove Leaves (Syzygium aromaticum (L.) L.M. Perry) Using Thin Layer Chromatography Method Nisa, Eliza Choirun; Mulatasih, Endah Ratnasari; makhdalena, makhdalena; Hartati, Ani; Fauziyah, Ageng Hasna
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.31376

Abstract

Clove (Syzygium aromaticum (L.) L.M.Perry) is a plant that has been used for centuries in traditional medicine for many ailments. Clove leaves contain saponins, tannins, alkaloids, glycosides and flavonoids. Flavonoids are phenolic compounds that can change color when a base or ammonia is added so they are easily detected using thin layer chromatography. Identification of flavonoid compounds contained in clove leaves (Syzygium aromaticum (L.) L.M.Perry) was carried out using the thin layer chromatography method. This research is intended to identify the flavonoid content in clove leaves. The method used to identify flavonoids from the flavones, flavonols, glycoflavones and biflavonyl groups uses thin layer chromatography.The organoleptic results of clove leaf simplicia have a brownish green color, a distinctive pungent odor, and are in the form of a rather fine powder. Flavonoid phytochemical screening had positive results indicated by the presence of an orange color on the amyl alcohol layer. Then the clove leaf simplicia was prepared for testing using thin layer chromatography by heating using 2N HCl at a temperature of 100 oC and extracted with ethyl acetate then spotted on a thin layer chromatography plate. The organoleptic results of the clove leaf extract had a reddish brown color, with a sticky texture and no smell. Examination of clove leaf extract (Syzygium aromaticum (L.) L.M.Perry) using thin layer chromatography, this elution was carried out using an acidic eluent, showing that clove leaves were positive for flavonoids in the flavon group which showed a faint brown color with Rf 0.66 and 0,70 and negative for flavonoids in the flavonol, glycoflavone and biflavonyl groups because the Rf value and stain color do not match comparisons in the literature.
Application of various statistical approaches for sensory evaluation of seaweed dodol mixed agarwood infusion Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari; Khalid, Idham
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.30841

Abstract

Seaweed dodol mixed agarwood infusion is an innovative culinary product from Lombok Island made primarily from seaweed flour. This research aims to conduct a sensory evaluation of seaweed dodol mixed agarwood infusion using the 9-point hedonic scale with different statistical approaches for the analysis. Four different seaweed concentrations were applied in this research as treatments: S1(seaweed flour 8% w/v), S2 (seaweed flour 10% w/v), S3 (seaweed flour 12% w/v), S4 (seaweed flour 14% w/v). The proximate analysis measures total protein, lipid, ash, water, and carbohydrates. This study used a Nine-point hedonic scale ranging from 9 (like extremely) to 1 (disklike extremely). Non-parametric statistics (Kruskal-Wallis and Freidman Test) and parametric statistics (ANOVA-CRD and ANOVA-RCBD) are the statistical approaches in this study, which are continued by DMRT (α = 0.05). Thirty trained respondents were evaluated based on appearance, aroma, taste, and texture. Proximate analysis shows that dodol has high moisture with medium carbohydrate content. The result shows that different statistical approaches have a consistent critical P-value, which shows the highly significant effect of treatment on the sensory evaluation value. DMRT analysis shows that the higher seaweed flour concentration results in a higher numerical hedonic value. The spider web chart shows respondents give a more sensitive evaluation of taste and texture than appearance and aroma. It could be concluded that different statistical approaches are reliable for analysing the significant effect of different seaweed flour concentrations on the sensory evaluation value of seaweed dodol mixed agarwood infusion.
Maximizing the Extraction of Albumin from Common Carp (Cyprinus carpio Linnaeus, 1758) with Variations in Temperature and HCl Solvent Concentrations nurfaidah, Nurfaidah
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.30097

Abstract

Albumin is a globular protein that plays a crucial role in various biological functions, including regulating blood osmotic pressure and transporting small molecules in the body. With the growing demand and high production costs of albumin derived from human plasma, exploring alternative sources such as fish is important. This study aims to optimize the extraction of albumin from common carp (Cyprinus carpio) using hydrochloric acid (HCl) solvent at different concentrations and heating temperatures. The fish flesh, after being finely ground, was mixed with HCl solvent and heated in a water bath for 30 minutes. The results showed that albumin yields varied between 0.94% and 3.55% (w/w). The highest yield was achieved with 0.1 M HCl at 35°C, reaching 3.55%, while the lowest yield was obtained with 0.2 M HCl at 27°C, which was 0.94%. Moderate temperatures and the appropriate HCl concentration allow effective protein denaturation without excessive damage, making it the optimal extraction method. These findings indicate that extraction with 0.1 M HCl at 35°C is the best condition for maximizing albumin yield from common carp. The study also provides a basis for further exploration of alternative extraction methods and environmentally friendly solvents, as well as an economic feasibility assessment at the industrial scale.
Scientific trends in bioactive compounds in food: a bibliometric analysis focused on publications in 2015–2025 murdiah, murdiah; Fitri, Baiq Afriza Lia; Ayuliansari, Yossy; Hidayati, Baiq Pebrianti; Nurhayati, Nurhayati
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.31461

Abstract

Bioactive compounds in food have become a central subject of research due to their significant role in promoting health and preventing chronic diseases. This study presents a bibliometric analysis of research trends in bioactive compounds in food from 2015–2025. Data were collected and processed using the Publish or Perish software and Ms. Excel from Google Scholar, applying the keywords “bioactive compounds in food”. VOS-viewer was used to visualize keyword co-occurrence and citation networks. The bibliometric analysis of publications on bioactive compounds in foods generated 340 articles with a steadily growing research interest. The high frequency of studies focused on delivery systems, antioxidant activity, and compound stability underscores a strong emphasis on the practical application and health functionality of bioactive compounds in foods. Thematic clustering highlights diverse research focuses, including marine-based ingredients, plant-derived phytochemicals, functional food formulation, and processing technologies. Overlay and density visualizations further indicate a temporal shift from compound identification and extraction toward application, bioavailability, and health impact studies.
From Tradition to Transformation: A Scientific Blueprint for Safer Tofu in Bandar Lampung Subara, Deni; Kumala, Reza; Sylvia, Teny
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32978

Abstract

Tofu is an affordable, ubiquitous protein source, but its production, especially in small and medium-sized enterprises (SMEs) using traditional methods, presents significant microbiological risks. To address these risks, we analyzed the production process of a local producer, "tahu SMS" in Bandar Lampung, using the Hazard Analysis and Critical Control Point (HACCP) system. Our investigation identified 23 biological, chemical, and physical hazards and established five critical control points (CCPs) at the filtering, coagulation, printing, and packaging stages. The primary outcome is a producer-specific HACCP plan detailing critical limits, monitoring protocols, and corrective actions. This study provides a practical framework for "tahu SMS" to improve food safety and offers a replicable model for integrating scientific safety principles into traditional tofu production 
The effect of maceration on the organoleptic properties of ginger-based functional beverages Ihromi, Syirril; Putri, Dina Soes; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32926

Abstract

Functional beverages represent a category of beverages that provide both sensory satisfaction and health benefits. In Indonesia, functional beverages such as jamu or herbal drinks are typically formulated from one or more combinations of spices or herbs. One frequently utilized herb is white ginger. In this study, the herbal beverage was formulated using a combination of white ginger, lemongrass, cinnamon, cloves, and pandan leaves. The objective of this study was to determine the effect of maceration on the sensory properties of ginger-based functional beverages. The maceration process was subdivided into three treatments: soaking for 0 (T1), 6 (T2), and 12 (T3) hours. The organoleptic test results were subjected to statistical analysis using Analysis of Variance at a confidence level of 5%. Preliminary organoleptic testing results indicate that the maceration process exerts a significant influence on the sensory characteristics of the functional beverage under investigation. Specifically, an increase in maceration time was associated with elevated color and turbidity scores, while concurrently resulting in a reduction in taste scores. In conclusion, based on the preferences of the panel, treatment T3 was most preferred for color and turbidity, while T1 was most preferred for its taste.

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