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Journal of Agri-Food Science and Technology (JAFoST)
Published by Universitas Ahmad Dahlan
ISSN : 26860716     EISSN : 27465519     DOI : https://doi.org/10.12928/
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry
Journal of Agri food Science and Technology is a peer review journal that the Food Technology Department officially publishes Faculty of Industrial Technology Universitas Ahmad Dahlan As a scientific journal JAFOST publishes research and scientific studies related to the development of chemical or biochemical science engineering processing technology biotechnology and the food industry Authors are required to register in advance and upload the manuscript online The process of the document could be monitored through OJS Authors readers editorial board editors and peer review could obtain the manuscript real time status Our journal welcomes high quality manuscripts resulting from a research project in the scope of Chemical biochemical science Food engineering Food processing technology Biotechnology and Food industry
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 4 No. 2 (2023): November" : 5 Documents clear
The Characteristics of Flour from Mango Seeds Anggraini, Anggraini; Aprillia, Selfi; Aktawan, Agus
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.6948

Abstract

Indonesia produces 3,308,895 tons of mangoes in 2022. One type of mango in Indonesia is mango golek. Golek mango seeds can be processed into flour as a source of carbohydrates. The research contribution is the feasibility of golek mango seed flour based on SNI 3751:2009. Proximate analysis was used to determine the nutritional content of the golek mango seed flour. Flour is produced within 2 hours 30 minutes where the temperature variations are 80, 85, 90, 95, and 100 ℃. The proximate analysis consisted of the analysis of carbohydrate content, protein content, fat content, moisture content, ash content, and organoleptic tests. This study obtained an average carbohydrate content of 13.39%, an average protein content of 5.32%, an average water content of 0.80%, an average fat content of 0.33%, and a moderate ash content. 0.97%. The lower the yield of protein, water, fat, and ash, the lower the carbohydrate content, and vice versa. The results of the organoleptic test showed that the higher the temperature used during the oven, the darker the colour, the sharper the aroma, and the smoother the texture of the golek mango seed flour.
Food Demand Projection and Consumption Patterns of Urban Households in Nigeria’s Kano State Sadiq, Sanusi Mohammed; Singh, Invinder Paul; Ahmad, Muhammad Makarfi; Isah, Musa Ahmad; Alibaba, Ahmad
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.7730

Abstract

Changes in population and income are essential components for altering the pattern of food demand. In light of the importance of food demand analysis, this study set out to ascertain urban household consumption trends in Nigeria’s Kano State in order to forecast future demand levels for certain food items. This research contributes to becoming a basis for policymakers to increase food productivity. A household’s cross-sectional survey data elicited through a well-structured questionnaire complemented with an interview schedule from a total of 144 households chosen via a multi-stage sampling procedure was used for the study. The collected data were analyzed using both Linear Approximate/ Almost Ideal Demand System (LA/AIDS) and factor analysis models. Based on empirical evidence, households’ poor purchasing power is owed to high food inflation, which causes them to have low dietary diversity. Besides, the necessary and luxury goods, respectively, were rice, beans, spaghetti, and meat; and millet, yam, Irish potatoes, semovita, fish and groundnut. Meanwhile, maze, garri, and palm oil were established to be inferior commodities. Besides rice and semovita being everyday goods, they demand high price-sensitive commodities. Consequently, to maintain the status quo in the households’ welfare, the onus lies on policymakers to compensate consumers if there is a rise in the prices of local rice, indomie and groundnut oil. The study advises policymakers to increase the productivity of those food items projected to witness the steep-to-gentle rise in demand, and government should endeavour to adopt macro-economic policies with human-face so as to cushion/soften households’ economic hardship in the study area.
Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies Salma, Nabila; Setiyoko, Agus; Sari, Yuli Perwita; Rahmadian, Yudi
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.7882

Abstract

Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.
The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour Setiyoko, Agus; Putri, Soraya Kusuma
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.9088

Abstract

The fruit's rind is one of the natural waste products that can support nutrients like carbohydrates, proteins, and lipids. Reused rind contributes significantly to the effective handling of this fruit's byproduct. Processing watermelon rind into powder by lowering water content and activity is an alternative to extending its shelf life. The flour form is easier and more suitable for application in multiple processing food products such as snacks, beverages, bread, and pasta. The focus of this study was to verify the optimal state for foam mat drying using concentrations of foaming agent in the form of egg albumin (10, 15, 20), foam stabilizer in the form of CMC with concentrations of 1 %, and whipping time (5, 7, and 9 minutes) on for bulk density, WSI, hygroscopicity, L* value, a* value, b* value of total phenol and antioxidants activity, and the maximum antioxidant content of watermelon albedo flour using Completely Randomized design with 2 factorial resulting in nine treatments with three replications. Based on the outcome, the bulk density of the resulting watermelon albedo flour ranges from 0.25-0.50 gr/cm-3 and 0.11-0.26%. of WSI; 22.63-28.18g/100g-1 of hygroscopicity; 1.92-4.67% of total phenol; 47.48-66.59% of L*value; 3.74-6.11% of a*value; 5.47-16.08% of b*values and 6.80- 25.26% RSa of antioxidants activity. The best treatment for antioxidant activity was 25.26% RSA using 10% of the foaming agent and whipping time in 9 minutes. These findings have implications for the food industry because they suggest that treatments can influence the properties of watermelon albedo flour.
Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus) Qalbi, Rainatul; Giovani, Sarah; Guo, Qiyong; Adelina, Nadya Mara
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.9294

Abstract

The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.

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