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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 70 Documents
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Feasibility Study of Black Garlic's Home Industry in Ngestiharjo Village Purwaditya, Anjar Kistia; Muliana, Noor Aulia Asrul; Shahrul, Reza Ulfi; Anoraga, Satria Bhirawa
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.414 KB) | DOI: 10.12928/jafost.v2i1.3880

Abstract

Garlic production in Indonesia is quite large. So far, we have known that many garlic are sold raw without being processed. But lately garlic is widely developed processing garlic into other products like black garlic that being produced by Mrs. Vetie Kusumaningsari, S.E. in Yogyakarta. The objective of this study is to analyze the feasibility of Black Garlic's Home Industry. The method being used in this study are break even point (BEP), net present value (NPV), benefit/cost (B/C) ratio, and payback period to analyze the data being collected. The result of this study indicates that BEP can be reached 334 cups product, with 7% of interest NPV indicate positive at Rp 10.713.817,8, B/C ratio was at 0,7 and payback period (PP) at 0,045 year. In conclusion regarding to the study, black garlic's home industry feasible to run and develop.
The Effect of Breadfruit Leaves (Artocarpus altilis) Addition to Antioxidant Content and Organoleptic Properties of Ginger Wedang Triana, Fatimah Agus; Devi, Mazarina; Soekopitojo, Soenar
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.499 KB) | DOI: 10.12928/jafost.v2i1.4314

Abstract

Ginger breadfruit leaves wedang is a functional beverage made from breadfruit leaves that contains high antioxidant value, ginger and palm sugar. Moreover the adding healthy value function in ginger breadfruit leaves wedang product, also to utilizing the breadfruit leaves into functional beverage of ginger breadfruit leaves wedang in order to be accepted by the people. This research aims to know 4%, 5% and 6% breadfruit leaves addition influence to antioxidant content (gallic acid, quercetin and kaempferol) and organoleptic properties. This experiment research using Completely Random Design (CRD) with three kinds of treatment. The analyzed data using One Way ANOVA, if the treatments shows difference significant, then the analyzed data should be proceed by Duncan’s Multiple Range Test with 5% confidence interval. The highest value of gallic acid antioxidant contect leads in 6% ginger breadfruit leaves wedang about 92,326 μg/ml. The highest value of quercetin antioxidant contect leads in 6% ginger breadfruit leaves wedang about 36,767 μg/ml. The highest value of kaempferol antioxidant contect leads in 6% ginger breadfruit leaves wedang about 25,921 μg/ml. The highest score of color hedonic is 3,97, and the highest score of taste hedonic is 3,67. The highest score of color hedonic quality is 3,11 with dark brown color criteria. The highest score of taste hedonic quality is 4,17 with a bit bittersweet taste criteria
Quality Control of Dry Noodle Product Processing in Semarang Central Java Safitri, Rosdiana Dewi; Khairi, Amalya Nurul
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.449 KB) | DOI: 10.12928/jafost.v2i1.4775

Abstract

Quality control is needed to produce quality products. Quality control is aimed at reducing defects in production results. In this study, we focus on the analysis of the types of defects, the number of defects, and the causes of defects in dry noodles, including the attributes of moisture content, shape, and packaging. The population in data collection was all dry noodle. The sampling method for the moisture content attribute was purposive sampling. Data collection methods by observation, interview, and literature study. Data were analyzed using pareto chart, control chart (p-chart), and fishbone diagram. The control chart showed four points of defective products that were beyond the control limits and six points that were within the control limits. Finally, the fishbone diagram demonstrated that two dominant factors causing defects in dry noodle products were machine and the processing method.
An Analysis of the Causes of Damage to Nata de Coco in the Fermentation Process Alfarisy, Moh; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.513 KB) | DOI: 10.12928/jafost.v2i1.4861

Abstract

Acetobacter xylinum greatly contributes to the fermentation process of nata de coco. It converts glucose in coconut water into cellulose slabs. The slabs turn into clear white and solid in form, called nata. This analysis is aimed to identify types and causes of damage to nata de coco in the fermentation process. Observation of the criteria of raw materials, cooking process, the making of an Acetobacter xylinum starter, pouring the medium into the stray, and the harvesting process of nata slabs was carried out in the fermentation process. Data collected were analyzed, and research problems were solved using the Fishbone diagram. Several methods applied in data collection were observation, interview, hands-on practice, documentation, and literature study. The results demonstrated some types of damage to nata slabs in the fermentation process, e.g., fungal contamination and defective, watery, and fibrous nata.
Quality Control of The Manufacturing Process of Sweet Bread in PT XYZ Yogyakarta Aryani, Ade Safitri; Sirajuddin, Muhammad Mar’ie
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.064 KB) | DOI: 10.12928/jafost.v2i1.5885

Abstract

Quality control is essential in the production line to ensure the quality of the final product. The quality control team ensure the standard of the produced products. This research aims to explore the quality control process in the production of sweet bread in PT XYZ and to determine the major defect of the product. Data were collected through interviews and a literature study. Pareto chart, control chart, and Fishbone diagram were used to analyze the data. These methods identify the kind of defects in the product and understand the process of controlling product quality. The results show that the quality control process had been carried out. However, some product defects were found, such as burned bread (15%), leakage (15%), and sticking (13%). Defect products might be due to some kind of factors such as human error, method production, and the equipment and materials used.
Cause Analysis of Cutting Process Problems on The Size of Nata De Coco Cutting Type NDC 12 Ghani, Aria Azizah Ahmad; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.4933

Abstract

The nata de coco cutting process takes place using three types of cutting machines, namely conventional cutting machines, conveyor cutting machines, and chain conveyor machines. The process of cutting nata often experiences practical problems, especially on the size of the pieces that do not match the predetermined criteria. This results in a decline in product quality and customer acceptance. The purpose of this study was to determine the causes of problems in the process of cutting nata de coco type NDC 12. Problem analysis was carried out using quantitative methods presented in the table of oversize nata de coco test data on each machine used so that deviations in the size of the nata produced against the criteria had been determined. determined, as well as qualitative methods with fishbone diagrams based on data from observations, interviews and documentation. The results of the size of the NDC 12 nata de coco pieces in general are still not in accordance with the standards set by the company, it can be seen from the average value of the largest defect in the chain conveyor machine, which is 12.75g pre-sorting treatment and 7.17g post-treatment. sort. This is largely due to machine work that is less than optimal and the pre-cutting process is not in accordance with work procedures.
Analysis of COD (Chemical Oxygen Demand) on Liquid Waste of Cheese Production in PT. XYZ, Yogyakarta with Iodometric Titration Method Aini, Nurjannah; Juwitaningtyas, Titisari
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.5886

Abstract

PT. XYZ is one of food industry engaged in milk processing, organic cheese and creamer in Yogyakarta. Cheese production produces a large volume of liquid waste that it is used as natural fertilizer. Liquid waste of PT XYZ was not handled properly and pollute the environment. This research evaluates liquid waste using COD analysis. This study aims to determine the COD (Chemical Oxygen Demand) value of liquid waste produced by PT. XYZ and compared these results with the quality standards of liquid waste set by the government in Indonesia before being disposed of into the environment. Based on the results of the study, the average COD value of liquid waste produced by PT. XYZ is 97.28 mg / L. This result shows the COD value of liquid waste in PT. XYZ has met the quality standards in accordance with the Regulation of the Minister of Environment Number 5 of 2014 that the maximum limit of COD value in liquid waste is 100 mg / L.
Hedonic Test Analysis and Feasibility of The Selling Price of Cocoa Seed Waste Products in PT XYZ Kulon Progo, Yogyakarta Sari, Oktavia Nurmalita; Hidayah, Nurul; Rahayu, Wahidah Mahanani
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.5901

Abstract

Innovative use of waste into herbal beverage products the waste treatment process starts from the stage of roasting cocoa beans, breaking the beans and peeling the skin, sorting, drying, preparation of packaging and materials, filling and mixing, giving silica gel and labelling the expiration date. The raw materials needed are cocoa bean husk, dried cardamom, and cinnamon powder. While the packaging material uses PET plastic bottle packaging. Before the product is marketed, it is necessary to conduct a feasibility analysis of the selling price. The analysis shows that the selling price of chocolate product of Rp. 15,000 is feasible because profit taking is 48% with the selling price per unit more than the cost per unit. The net profit margin of chocolate product of 32.6% means that the company is considered efficient in determining the selling price of its products and successfully controlling costs in it because the NPM figure is > 5%. Hedonic tests were also conducted to determine consumer acceptance of the product through a hedonic test of 20 panelists based on the parameters of color, aroma, taste, and packaging. The hedonic test scale 1 shows that consumers do not like it very much, a scale 2 does not like it, a scale 3 likes it, and a scale 4 likes it very much. The average level of preference for color parameters is 3.58, aroma is 3.31, taste is 3.47, and packaging is 3.84 which indicates that the panelists like these 4 parameters.
Assessment of the Agro-Input Supply Sector in Kogi State, Nigeria Sadiq, Mohammed Sanusi; Isah, Musa Ahmad; Abdullahi , Sanni Ozomata; Aliyu, Aishat Ammani
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6212

Abstract

Most farmers are experiencing challenges and constraints in accessing agricultural inputs, thus leading to poor and underutilization of agro-inputs and consequently low agricultural productivity in most part of sub-Saharan Africa. This study aimed to assess the agro-input supply sector in Kogi state. A total of 157 input dealers were randomly selected across the twenty-one local government areas in the state. Data were collected using well-structured questionnaire complemented with interview schedule and were analyzed using simple descriptive statistics. Findings reveal that agro-chemicals, fertilizer and feed were the major inputs supplied by most of the retailers and wholesalers that hardly engage in activities that create awareness about their products. Input prices were the most important preference and consideration factor in the purchase of agro-input by customers and form the basis for competition. Casual, family and child labors that proved to be cheaper, commonly accessible and do not require signing of formal employment contract with workers dominated both the retail and wholesale sectors. Poor government support, poor business condition in addition to poor capital base, high transportation cost, price fluctuations, adulteration were the identified major constraints affecting the agripreneurs. The study recommends capacity development on new marketing strategies, registration of businesses with relevant agencies, provision of credit and financial services; formation of formidable, strong and mutual-trust co-operative societies for input supply actors so as to enhance efficiency and effectiveness of the agricultural inputs supply sector in the state.
Production of Coconut Milk Cheese and Its Organoleptic Characteristics Halim, Judella Kusuma; Wangrimen, Gervasius Harwin; Fitriani, Aprilia
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6219

Abstract

Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product acceptability. Direct acidification using lemon juice is used to produce cheese with different coconut milk and soy milk composition (80:20; 70:30; 60:40). The properties assayed were yield, spreadability, and organoleptic. Yield of coconut milk cheese at composition 80:20; 70:30; 60:40 was 37.96%; 34.44%; 31.48%. Spreadability of coconut milk cheese at composition 80:20; 70:30; 60:40 was 9.83 cm; 9.65 cm; 9.53 cm. The difference of coconut milk and soy milk composition affects the physical and organoleptic properties of coconut milk cheese. Decrease in the level of coconut milk substitution and increase in the level of soy milk substitution led to decrease yield and cheese spreadability. Organoleptic score below 3 indicates that coconut milk cheese acceptability was still low.

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