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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 6 Documents
 1 
Search results for , issue "Vol. 6 No. 2 (2025): June" : 6 Documents clear
The Application of Potato Starch-Based (Amylum solani) Edible Coating on Tomatoes (Solanum lycopersicum L.) Bimantio, Mohammad Prasanto; Wulandari, Astri; Partha, Ida Bagus Banyuro
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12123

Abstract

This study investigates the potential of potato starch-based edible coatings (Amylum solani) to extend the shelf life and preserve the quality of tomatoes (Solanum lycopersicum L.) during storage. The experiment contributed to evaluating the effect of the coating on critical quality parameters, including weight loss, firmness, color stability, moisture content, vitamin C retention, and sensory characteristics. Tomatoes with edible coatings exhibited a slower rate of weight loss compared to uncoated samples, which is attributed to the coating's ability to form a protective barrier that minimizes water evaporation and respiration rates. Coated tomatoes also retained firmness more effectively, delaying the softening process caused by metabolic and enzymatic activity. The study revealed that the edible coating reduced the rate of color degradation by slowing the loss of chlorophyll and the formation of lycopene, preserving the tomatoes' visual appeal. Moreover, the coating significantly delayed the decline in vitamin C content by inhibiting oxidation and maintaining structural integrity, which was further reflected in the higher sensory scores for coated tomatoes. Organoleptic tests indicated that panelists preferred coated tomatoes due to their glossy appearance, firmer texture, and sweeter taste, although these preferences gradually decreased over time. Analysis showed that the coating extended the shelf life of tomatoes to 13.64 days, compared to 9.76 days for uncoated samples. These results highlight the efficacy of potato starch-based edible coatings as an environmentally friendly and cost-effective solution for reducing postharvest losses, meeting consumer demand for fresh produce, and improving food security. This study provides valuable insights into the practical application of edible coatings for preserving climacteric fruits such as tomatoes, with implications for sustainable agricultural practices.
Total Phenolic Content and Hedonic Quality of Germinated Jack Bean Tempeh at Different Fermentation Times and Packaging Types Agustia, Friska Citra; Salma, Rafida; Hamidah, Salma Azra; Dewi, Kifayati Rosiyanti; Sanayei, Sanaz
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12698

Abstract

This study evaluated the interaction effects of different fermentation durations and packaging types on producing the best-germinated jack bean tempeh based on total phenolic content (TPC) and hedonic quality. This study uses a factorial experimental design with a randomized group of 3 × 3 treatments. The factors included fermentation durations (48, 60, and 72 hours) and packaging types (plastic, banana leaves, and teak leaves). There were 9 treatments with 3 replications each. Statistical analysis for TPC was performed using ANOVA, while hedonic quality was analyzed using the Friedman test. If significant effects (p<0.05) were detected, data analysis was continued with DMRT. The best treatment was determined using De Garmo's effectiveness index test. The interaction between fermentation duration and packaging type significantly affected TPC (p=0.045), color quality (p=0.000), aroma (p=0.004), and appearance (p=0.000), but had no significant effect on taste quality (p=0.100). The best treatment was tempeh which had a fermentation duration of 60 hours and used plastic packaging. It contained 0,97 mg GAE/g of phenolic compounds (low) with antioxidant activity IC50 value of 6.951,38 ppm (weak). It had hedonic scores of 3.50 for taste (characteristic of tempeh), 3.20 for aroma (not musty), 3.90 for color (white), and 3.20 for appearance (compact). Based on its TPC and antioxidant activity, it is not sufficiently strong to inhibit oxidative stress. These results can be used as a basis for considering the use of germinated jack beans as an alternative antidiabetic functional food product.
Proximate and Texture Profile Analysis of Gluten-Free Cookies Made from Black Glutinous Rice and Mung Bean Flour Putri, Soraya Kusuma; Setiyoko, Agus
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12717

Abstract

Cookies are one of the food product kinds that have been extensively studied as low-calorie and high-fiber foods. Non-gluten cookies (high fiber) could be made with black glutinous flour and mung bean flour. Black glutinous rice is a valuable ingredient to enhance dietary fiber and antioxidants in food products. The mung bean flour had significant levels of crude fiber (3.77%), iron (89.62 mg), and protein (18.42%). This substance was chosen because mung bean flour and black glutinous rice flour are gluten-free flour, and this research contributed to diversifying food beyond grains and cereal and analyzing that physicochemical profile. This study offers to determine the differences between the findings of proximate analysis and texture profile analysis in cookies made using mung bean flour and black glutinous rice flour. The composite of flour was made from mung black glutinous rice flour and mung bean (F1 = 0:100; F2 = 30:70; F3 = 70:30; F4 = 100:0). The experiment used a completely randomized design to compare the physicochemical and profile texture parameters of cookies. The result of this study is the highest proximate content in terms of protein is in F2, with a moisture content of 4.43%, ash content of 4.80, fat content of 9.46, and carbohydrate content of 73.32%, which is following the Indonesian National Standard (SNI) 01-2973-2022. The texture profile such as hardness 106.23 ± 0.12 N, cohesiveness 0.405 ± 0.17, springiness 0.84 ± 0.24, gumminess 53.54 ± 0.04, and chewiness 33.53 ± 0.02 N.
Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties Putra, I Gede Arie Mahendra; Rna Fajarini, Luh Dian; Dewi, Putu Julyantika Nica; Muzakki, Wafi Adizara; Ibrahim, Nur Syamsi
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12847

Abstract

Sago, one of Indonesia’s staple foods, holds significant potential for food diversification due to its high carbohydrate content. However, despite its nutritional benefits, sago consumption remains less popular than corn and potatoes. Sago porridge, a traditional food product, can be developed into a healthy alternative, but its translucent brown color is visually unappealing, affecting consumer acceptance. This study aims to evaluate the optimal concentration of red dragon fruit extract as a natural colorant to enhance the visual appeal of sago porridge. The research method involved testing varying concentrations of red dragon fruit extract (0%, 2%, 4%, 6%) through sensory evaluation and physical analysis. Results showed that a 6% concentration yielded the highest acceptability, with the following physical properties: strawberry red color (L*:48.4; a*:70.8; b*:21.5), viscosity of 56,000 mPažs, texture force of 8.7980 N, and pH of 7.21. This study contributes through the innovative use of red dragon fruit extract as a natural colorant, improving both the visual appeal and nutritional value of sago porridge. The optimal 6% concentration provides a practical reference for local food industries to produce value-added products, supporting food diversification based on local resources and aligning with global trends in healthy, natural foods.
Sensory Evaluation and Antioxidant Activity of Functional Ice Cream with The Ratio of Cardamom Powder and Dragon Fruit Peel Puree Wahyuniari, Ida Ayu Tisna; Putra, I Gede Arie Mahendra; Devani, Made Dita Dewi; Wiguna, Putu Wedananta Darma; Kartika, Dina Puti
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12896

Abstract

Functional food products are emerging due to increased public health awareness. Cardamom (Amomum cardamomum L.), a spice cultivated in Manukaya Village, Bali, is rich in flavonoids and essential oils such as 1,8-cineole, α-terpinyl acetate, α-terpineol, limonene, linalool, and α-pinene. These compounds act as natural flavorings and antioxidants, making cardamom a potential ingredient for functional ice cream. To enhance the ice cream’s appearance, natural colorants like dragon fruit peel waste, which are rich in anthocyanins, can be used. This study contributed to determine the optimal ratio of cardamom powder and dragon fruit peel puree to produce ice cream with favorable characteristics and functional potential. A Randomized Group Design (RGD) was applied with 10 treatment ratios (100:0; 10:90; 20:80; 30:70; 40:60; 50:50; 60:40; 70:30; 80:20; and 90:10) and two replications, totaling 20 experimental units. Ice cream was produced by mixing the ingredients according to each treatment, followed by freezing for 10 hours. The data were analyzed using ANOVA and Tukey’s test. The results indicated that the 10:90 ratio of cardamom powder to dragon fruit peel puree produced the best ice cream, with average sensory scores of 4.82 (slightly liked) for color, 4.65 (slightly liked) for taste, and 4.59 (slightly liked) for overall acceptance. This formulation also showed 20.19% antioxidant activity and had a rosy brown appearance with color values of L* 61.90, a* 10.64, and b* 3.85, supporting its potential as a functional food product.
Exploring the Monosodium Glutamate (MSG) and Its Role to Consumption Behaviors Regarding Food Safety Jebreen, Ali; Khairi, Amalya Nurul
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.13115

Abstract

This article explores the role of monosodium glutamate (MSG) in food safety by examining recent research findings and regulatory perspectives. MSG, a commonly used flavor enhancer in processed foods, has been the subject of controversy regarding its safety for consumption. The research encompasses studies on MSG consumption and its potential health effects, metabolism in the body, safety for different population groups, and regulatory assessments by agencies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). Despite conflicting findings and public perceptions, scientific evidence suggests that MSG is safe for consumption at current levels found in food products. This article emphasizes the importance of consumer education and regulatory measures in ensuring the safe use of MSG. Further research is needed to address lingering concerns and enhance understanding of MSG's role in food safety.

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