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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 74 Documents
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Quality Control Analysis of Black Tea Raw Ingredients (Camellia sinensis) PT ABC Haryadi, Hari; Iftinaan, Atika Tsuroya
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.v3i1.6308

Abstract

One of the companies that produce black tea in Indonesia is PT ABC. In PT ABC, the processing system Orthodox Rotorvane produces black tea powder according to market demand, which has a small particle size (broken tea) and quick brewing by applying SNI 01-1902-2016 as a reference for production activities and monitoring the production process. This study contribution to investigate the quality of tea leaf shoots used as production raw materials, especially in the flow of raw material handling, the quality control of raw materials, and the value of the proportion of damage to raw materials. The method used is an analysis based on data Tops Not Eligible/Pucuk Tidak Memenuhi Syarat (PTMS) obtained from each plantation block. The output results obtained show that the value of the proportion of damage to raw materials is still within the control limits where there are only one of the six plantation blocks, namely the Kembang plantation block, produces a value of the proportion of damage outside the control limits with the main factors causing it from human factors, equipment, raw materials and working method used. This research contributes to knowing the value of the proportion of shoot damage for each plantation block at PT ABC.
Hedonic Test of Pegagan Chocolate Products at PT XYZ Iryani, Dian; Hidayah, Nurul
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.v2i2.6440

Abstract

Handling of raw materials for cocoa beans is an important process to maintain the quality of the processed chocolate. There are several stages carried out in the post-harvest cocoa process including fruit picking, fruit breaking, cocoa bean fermentation, drying cocoa beans and storage. The purpose of this study was to determine whether or not a sensory assessment of the preference for pegagan chocolate was made, and to analyze the panellists’ level of acceptance of pegagan chocolate. Pegagan leaf chocolate is produced with the aim of providing good nutrition, brain multivitamins and memory enhancers. Sensory assessment of the hedonic test using 20 untrained panellists from the parameters measured were color, taste, texture, aroma and shape. The panellists’ acceptance of chocolate with the addition of pegagan leaves was that the majority liked the chocolate on all parameters.
Bibliometric Analysis of Trends Publications in Scopus Databased themed inulin sausages using R Studios Sirajuddin, Muhammad Mar'ie; Abdullah, Syukri; Setyanto, Barry Nur
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.v2i2.6473

Abstract

Inulin is a dietary fiber that can improve the quality of food products, such as texture, product nutrition, or as a disease-preventing functional food. Inulin has begun to be studied in various studies and applied to meat and poultry, but there have not been many studies assessing whether research on the application of inulin to sausage products is still relevant to be carried out and is still good novelist research, one way to assess the novelty of a research theme. Is to use bibliometric analysis. This study examines the publications in the Scopus database from 2001 to 2022 to measure the number of existing publications using the R method. Studied several aspects, namely 1. Annual Scientific Production 2. Most Relevant Author who has researched inulin sausage, 3. Country Production 4. Most Relevant Sources 5. Most Frequent Words 6. Word cloud related to inulin sausage. The results of the bibliometric analysis show that annual scientific publications show that article production growth has increased every year from 2001 to 2022; the highest was in 2019 with 11 articles. The most relevant Author who has written the most publications is Pollonio Mar, with six articles. Brazil is the country that produces the most articles, namely 28 articles, while the most relevant sources are the journal Meat science which produces six articles, and the most frequent words are inulin with 45 occurrences. Conclusions based on the analyzed data, research on inulin in sausages is still limited. And still very worthy of further research.
Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment Yovani, Tania; 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.v3i1.6504

Abstract

Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.
Physicochemical and Sensory Characteristics of “Terong Asam” (Solanum ferox Linn) Dry Sweetmeat at Various Concentrations of Sugar Dewi, Yohana S Kusuma; Rosanti, Ninda Ima; Rahayuni, Tri
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.v3i1.6505

Abstract

Solanum ferox Linn is one of the local agricultural products. Its local name is “terong asam”, the plant's shape is like eggplant but the fruit is round, orange with ripe and sour taste. The problem is that the fruit is easily damaged if left in its fresh. One of the innovations to increase the shelf life is to process it into processed dry sweetmeats. However, the amount of sugar that produces the best physicochemical characteristics of “terong asam,” dry sweetmeats is currently unknown. This study aims to obtain the concentration of sugar that produces the best physicochemical and sensory characteristics of “terong asam,” dry sweetmeats. The research design used was a randomized block design with one treatment, namely concentration of sugar, which consisted of 4 treatments and 6 replications. Analysis of physicochemical data using ANOVA (Analysis of Variance) and Honest Significant Difference (HSD) Test with a level of 5% significantly. Sensory data were analyzed by Kruskal Wallis test. Determination of the best treatment using the effectiveness index test. The results showed that the production “terong asam,” dry sweetmeats is recommended by using a 50% sugar concentration which the best sensory physicochemical characteristics of the sweets, namely water content (13.28%), pH (5.08), yield (26.49%), vitamin C (8.7mg/100g) with sensory characteristics of colour (3.17), taste (2.67), aroma (3.30), texture (3.20).
Evaluation and Improvement of Chocolate Bar Production at CV. XYZ Factory Larasati, Widya; Rahayu, Wahidah Mahanani; Nurrohmah, Beta Achromi
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5897

Abstract

CV. XYZ is a chocolate bar industry in Yogyakarta. The Village community carries out the industry. It creates cocoa product innovation from upstream to downstream products. This research contributes to evaluating the chocolate tempering to determine the fat content of the chocolate bar obtained. The proper tempering techniques and defect evaluation are conducted to determine the reasons for defects in chocolate bars. Good chocolate characteristics consist of the chocolate bar, such as being quickly released from the cast/not sticky, obtaining a glossy/glossy surface on the chocolate bar, being hard and crunchy when broken, and being resistant to melt at room temperature. The standard for the tempering process is set by CV. XYZ produces chocolate bars from the tempering process to produce chocolate bars with shiny/glossy look and crunchy.
Analysis of Almond Milk Quality at ABC MSME Yogyakarta Yasmin, Annisa; Rahmadhia, Safinta Nurindra; Putri, Soraya Kusuma
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5903

Abstract

Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.
Evaluation of Halal Assurance System on Goat Milk Products in OPQ MSME, Sleman, Yogyakarta Wulandari, Septiana Wahyu; Sirajuddin, Muhammad Mar’ie; Qui, Nguyen Hoang
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.6415

Abstract

OPQ MSME is an industry engaged in processed products derived from fresh Etawa goat's milk, namely powdered goat's milk and caramel candy. Evaluation of halal assurance system based on the HAS 23101 standard was done to maintain the sustainability of the halal process, in accordance with the provisions of LPPOM MUI. The purpose of this research is to analyze the conformity of halal assurance system on powdered goat milk products at MSME OPQ. The method used in analyzing the problem is interview, literature study, documentation and participatory methods. The results showed that the implementation of the halal assurance system was quite appropriate, but there were several things need to be improved, especially halal policy section, halal management team, training and education, internal audit and management review. Obstacle experienced by MSME OPQ in extending the halal certificate was hindered by the renewal regulation which has now moved from MUI to BPJH, therefore MSME OPQ has not yet received the latest information.  
Quality Control Analysis of Carica Products Based on Sugar Content Parameters in PT AHA, Central Java Mardiyanti, Nurul; Juwitaningtyas, Titisari; Metaragakusuma, Andi Patiware
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.6444

Abstract

PT AHA is a manufacturing industry company engaged in the processing of carica fruit food in the form of candied syrup (carica in syrup). On PT AHA every day will be carried out quality control to control the quality of carica in syrup. This study contributes to investigating the sugar content of carica in syrup. The sugar level was analyzed using a refractometer, dropper pipette, and toothpick, then the data obtained was analyzed using the SPC method (Statistical Process Control) and this test was carried out for 19 days. The results showed that there were 4 product samples outside the quality control limits, namely day 1 (22.1% Brix), day 6 (21.8% Brix), day 9 (18.3% Brix) and day 13(22.0 %Brix). Only 1 sample is found that exceeds the quality control limit, namely on day 1, while the others are still under control. The difference in sugar content in carica products is possible because when entering sugar using a manual scale, errors can occur when reading the weight.
Evaluation of Bakery Product Defect at PT. ABC Lampung Prabowo, Ragil Aji; Satar, Ibdal
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.6452

Abstract

The purpose of bread quality control is to determine the number of defects in bread during production so that causes and solutions can be found to solve the problem. The control chart method and the Pareto diagram were used to determine the product defect. The Control Chart method aims to determine the control of defective products, whether the production process is still within the control limits or outside the control limits and to find out how to control defective products. This study contributes to investigating the quality control of bakery products at PT. ABC in Lampung. The results obtained after the analysis using the P-Chart control showed that the defect bread data was still within the limits of LCL and UCL. By using the Control Chart method, it shows that the product is still within the control limits. The fishbone diagram method contains several factors that cause defects on the bakery products. These factors include materials, people, machines, and processes. The main factor that is very influential in causing defects in bread is the human factor due to the lack of manpower which causes employees to become tired and lack focus in doing work.

Page 3 of 8 | Total Record : 74

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