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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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The Substitution of Purslane Weed (Portulaca oleracea L.) Flour and Glucomannan Powder on Organoleptic and Proximate Test of Instant Noodles Wati, Dini Prastyo; Fajrina, Meinira Dinar; Putra, Sahasika Sean; Suryani, Titik
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9380

Abstract

Instant noodles are a food product that the public highly favors because of their diverse taste, easy presentation, and economical price. Instant noodles cannot be considered whole food because they do not meet the needs of balanced nutrition for the body. Purslane flour (Portulaca oleracea L.) contains macronutrients and micronutrients in the form of carbohydrates, protein, dopamine, potassium salts, tannins, saponins, vitamin A (β-carotene), Vitamin B, Vitamin C, nicotinic acid and natural antioxidants related to fatty acids omega 3 by 44.29%. This study contributed to compare the effectiveness of the substitution of Purslane flour and glucomannan powder on organoleptic test instant noodles. This study was an experiment with a completely randomized design of two-factorial with six treatments including the formulation of purslane flour 25%, 30%, and 35%, while glucomannan formulation of 5%, 10%, 15% with two temperature treatments, 50 °C, and 60 °C. We conducted an organoleptic test with statistical analysis t-test and descriptive. The substitution of purslane flour and glucomannan in instant noodles gave the best organoleptic characteristics in the K2S2 treatment (the formulation of 60% wheat flour, 30% purslane flour, and 10% glucomannan at a drying temperature of 60 °C) with proximate analysis content of 12.26% moisture, 5.53% ash, 5.13% fat, 13.91% protein, and 63.14% carbohydrates.
Edible Film Based on Arrowroot Starch and Glycerol Arifani, Erlina Nur; Tamalea, Rafi Renaldy
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9494

Abstract

The edible film aims to improve the shelf life and safety of food by providing a physical barrier to external influences to prevent food deterioration. Arrowroot starch has high amylose content and excellent gelling ability, and it is massively produced in Indonesia. At the same time, glycerol has water-soluble and polar properties. So, studies were carried out on edible film based on arrowroot starch as the polysaccharide and glycerol as the plasticizer. This study was contributed to investigate the effect of the concentration of arrowroot starch (3, 4% w/v) and glycerol (1.25, 1.5, and 1.75% w/v) on physical properties (thickness by micrometer, functional group by FTIR, molecular structure surface by SEM) of edible film. The results showed that increasing the concentration of arrowroot starch and glycerol could increase tensile strength. Besides that, the formulations of 30% arrowroot starch with 12.5% glycerol and 40% arrowroot starch with 17.5% glycerol had the best tensile strength of 27.24 and 22.88 MPa, respectively. However, the results of the morphological analysis of the edible film on the arrowroot starch-glycerol formulation still contained pores and cracks.
The Effect of Soaking Time and Size of Fruit Pieces on Pineapple Infused Tea Characteristic Andeswari, Arvi Yashinta; Zahro, Nabila Hidayatuz; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Ruswanto, Adi
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9851

Abstract

Fruit-infused tea become one of the exciting innovations in recent years. Fruit addition could improve the freshness and richness of tea drinks. Pineapple has good potency when used in the making of fruit-infused tea. The soaking time and size of fruit pieces were essential to determine because there is a solid-liquid extraction process in making pineapple-infused tea. This research aimed to assess the effect of soaking time and the size of fruit pieces on the characteristics of pineapple-infused tea. This research used Complete Block Design (CBD) with two factors: (A) soaking time and (B) size of fruit pieces. Factor A consisted of 3 levels: A1 = 3 hours; A2 = 6 hours; A3 = 9 hours. Factor B consisted of 3 levels: B1 = 0.5×0.5×0.5 cm; B2 = 1×1×1 cm; B3 = 1.5×1.5×1.5 cm. The treatment was replicated two times. The analysis was antioxidant activity, vitamin C, pH, total flavonoid, and tannin content. The result showed a significant difference in soaking time on tannin content, vitamin C, pH parameters, and the size of fruit pieces on pH parameters. The best result was obtained in 1×1×1 cm of fruit pieces and 3 hours soaking time with 13.20 ± 0.01% vitamin C, 17.28 ± 0.83% tannin content, 0.107 ± 0.018 % flavonoid content, 92.56 ± 1.99 % antioxidant activity and 4.95 ± 0.03 pH value. This research provides data about the difference between soaking time and the size of fruit pieces to the pineapple-infused tea characteristic.
Quality Characteristics of Jack Bean (Canavalia ensiformis L.) Tempeh Milk with Addition of Ajwa Date (Phoenix dactylifera L.) and Various Types of Stabilizers Giovani, Sarah; Putri, Afiya Deliana; Adelina, Nadya Mara; Setiyoko, Agus
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10210

Abstract

Jack bean tempeh was processed into jack bean tempeh milk. The addition of Ajwa date can improve the organoleptic and nutritional value of jack bean tempeh milk. Moreover, stabilizers must be added while making jack bean tempeh milk to enhance its quality. This study contributed to determining the effect of various stabilizers on jack bean tempeh milk quality. The treatments were (F1) the addition of iota carrageenan stabilizer (0.1%), (F2) the addition of gum Arabic stabilizer (0.1%), (F3) the addition of pectin stabilizer (0.1%), and (F4) the addition of carboxy methyl cellulose (CMC) stabilizer (0.1%). The results of this study showed that the stabilizer types had no significant effect on the organoleptic color, texture, and taste of the jack bean tempeh milk. The selected formulation was based on the hedonic quality test in the parameters of color and aroma, namely formula F4, which was jack bean tempeh milk with the addition of a CMC stabilizer. The results of the chemical characteristics of F4 jack bean tempeh milk was protein content of 0.65%, fat content of 2.48%, and antioxidant activity (IC50) of 7760 ppm. The physical characteristics of F4 jack bean tempeh milk was a pH value of 5.8, total dissolved solids of 20.7°Brix, a viscosity of 13.43 cP, L* value of 60.61, a* value of -0.12, and b* value of 19.56.
Texture Profile Analysis of Lamtoro Gung (Leucaena leucocephala ssp. Glabrata (Rose) S. Zarate) Tempeh Fitriani, Aprilia; Haliza , Miftah Nur; Utami , Nurul Putrie; Nyambayo, Isabella; Sanayei, Sanaz; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10226

Abstract

Lamtoro Gung seeds are low in fat content but rich in protein. Lamtoro Gung is often used as an alternative protein source. Lamtoro Gung is usually taken as a prepared meal containing grains and nuts. It is germinated and utilized in a variety of dishes, including the production of tempeh. However, nothing has been done to explain the textural profile of Lamtoro Gung tempeh, which is made by fermentation processes in various packaging materials such as plastic, banana leaves, and teak leaves. This study aims to evaluate the textural characteristics of Lamtoro Gung tempeh produced using different packaging materials and fermentation periods. This study contributes to understanding how packaging variations affect the texture of Lamtoro Gung tempeh. Tempeh made from teak leaf packaging and fermented for four days offered better texture profile hardness (195.38 N), cohesiveness (0.46), gumminess (81.57 N), and chewiness (54.99 N) higher than banana leaves; hardness (49.90 N), cohesiveness (0.29), gumminess (14.52 N), and chewiness (10.14 N) but similar to plastic; hardness (165.28 N), cohesiveness (0.45), gumminess (74.23 N), and chewiness (50.35 N). Therefore, packaging material impacts the texture profile of tempeh fermented from Lamtoro Gung seeds. Sensory evaluation of the tempeh would need to be investigated to check consumer acceptance of the product.
Mapping The Worldwide Knowledge of Jack Bean by A Bibliometric Approach Fitriani, Aprilia; Onyeaka, Helen; Agustia, Friska Citra
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10235

Abstract

Indonesia's indigenous inhabitants acknowledge the local legume plant known as jack bean. The Jack bean has various advantages, including increased production, a shorter lifespan, upright stems mimicking shrubs, and improved tolerance to biotic and abiotic stresses. Nonetheless, the jack bean plant is particularly vulnerable due to harmful compounds such as canavaline, choline, hydroziamine acid, trogonelin, and cyanide. A bibliometric study was performed to locate studies on jack beans. The data collection procedure includes executing an extensive search in Scopus-indexed journals using the keywords "Jack Bean." It could limit the search to the article abstract, title, keywords, and country. The articles included in this study were published between 2000 and 2023. The search yielded a total of 999 items. The data was obtained on September 10, 2023; any later alterations are not considered in this research. According to the published literature, over the last 23 years, many studies have been conducted to develop urease inhibition and antioxidants from jack beans. However, little research has been done into the functional benefits of jack bean bioactive components for enhancing bodily health, such as antidiabetic, antihypertensive, and anticancer properties. This article contributes to helping researchers fill jack bean-related research gaps and apply technology to the industrialization process of jack beans in the functional food and nutraceutical industries.
Receiving and Storage Process Analysis Raw Materials using Check Sheet Method and Fishbone Diagram Kumalasari, Ika Dyah; Wahyudi, Maulidya Eka
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.7313

Abstract

Raw materials are very important to make sure finished product have a good quality or as the standard Company. Storage of raw materials can cause physical and chemical damage as well as the development of microorganisms and shorten the shelf life of materials. The method of data collection is done by collecting primary data in the form of observations, interviews and documentation. Secondary retrieval in the form of literature study which is then carried out the problem-solving analysis in the form of check sheets and fishbone diagram. Raw material was compared the company's standards with SNI regarding the quality requirements of arrowroot starch. The results show that the main cause of non-compliance with the company's SOP comes from humans. It can be concluded that the incoming raw materials are weighed and quality checked by QC by storage of raw materials by the storage criteria of each raw material including temperature, storage time, room and storage position. At the same time, we have measures accident which have greater occurrence probability to eliminate the risk of rejected product.
Characterization of Freeze-Dried Strawberries (Fragaria x ananassa var. Mencir): Quality on Physical Information Fallah, Annas Miftahul; Putri, Refika Melina; Yuliani, Wahyu; Wagiman, Wagiman; Falah, Mohammad Affan Fajar
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.9468

Abstract

Drying fruits has many advantages for consumers, such as allowing them to be consumed in various processes and products during all seasons. Freeze-dried strawberries (FDS) are an alternative for adding value to fresh strawberries, extending shelf life, and maintaining fresh fruit characteristics. The study contributed to determine the quality physical characteristics of FDS produced using osmotic dehydration (OD) combined with freeze-drying. A combination of FDSs production with three factors and levels, freezing times (4d, 14d, and 21d); OD solution concentrations (40°Brix, 50°Brix, and 60°Brix); cleavage times (initial, pre-OD, and post-OD); immersion times of 120 minutes; and lyophilization times of 24 hours were used to prepare FDS. The quality of physical information of FDSs was the color of the skinned fruit (L*a*b* and change of color (∆E)) and texture. The results of the study showed that the highest degree of L* and a* values were found in the combination of 14d, 50°Brix, post-OD; the lowest b* value was found in the combination of 21d, 40°Brix, initial split; the lowest ∆E value and the highest FDSs skin texture was found in the combination of 4d, 60°Brix, pre-OD. As an innovation, since no official Indonesian National Standard (SNI) is used as a reference for producing FDS, the research contributes to making good FDS products.
Comparison of Yam Composite Cookies Sensory Characteristic Between Sugar and Stevia Sweeteners Makiyah, Sri Nabawiyati Nurul; Setyawati, Ika; Rahmadhia, Safinta Nurindra; Tasminatun, Sri; Kita, Masaki
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.10211

Abstract

Yam (Dioscorea alata L.) is one source of carbohydrates with a low glycemic index. It is useful for controlling blood glucose levels. Yam has high carbohydrate and protein content but low sugar content. This research contributed to compare the sensory characteristics of the yam composite cookies between sugar and stevia sweeteners. This research is a quasi-experimental study with a cross-sectional design. Purple yam tubers were made into yam flour. The composite was made from yam flour and green bean flour (F1=100:0; F2= 80:20; F3= 60:40; F4= 40:60; F5= 20:80) (%w/w). Composites were processed into cookies with sugar and stevia sweeteners. Cookies with sugar and stevia sweeteners tested sensory characteristics to 31 in healthy adults aged 25-35. The results showed that the sensory characteristics of shape, size, color, texture, sweet taste and umami taste of yam cookies with sugar sweetener were not better than stevia sweetener. In contrast, the sub-variables of aroma, taste, and overall sweet potato cake with sugar were better than stevia. This implies that yam composite cookies with stevia sweeteners are healthier, but less desirable.
Sensory Acceptability and Characteristics of Cinnamon Roll Bread with Pineapple Puree (Ananas comosus L.) Substituted with Taro Flour Suleman, Dininurilmi Putri; Sari, Mulyani Mukti; Rochmah, Alfi Nur; Zulfa, Fitriyah
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.11004

Abstract

The development of functional food can be applied to bakery products, it is hoped that bread can provide health effects for the body through the addition of food ingredients or substitution of highly nutritious foods. In this research, innovations were made in making cinnamon rolls with local food ingredients other than wheat flour, namely taro flour, pineapple puree, and cinnamon. This research contributed to produce cinnamon roll products that are favored by the public and have good nutritional value based on organoleptic and physicochemical characteristics. The research method used was a Completely Randomized Design (CRD) consisting of 5 levels of taro flour treatment, namely 0%, 40%, 60%, 80%, and 100%. Each sample will be analyzed through organoleptic tests using hedonic method to determine the most preferences formulation by panelists. The most preferences formulation will be characterized physicochemical, including final volume, texture, moisture content, starch content, and antioxidant activity. The results of organoleptic tests showed that the most liked bread by panelists was cinnamon roll bread substituted with 40% taro flour. Physicochemical characters show that cinnamon roll bread with 40% taro flour has a final volume 63.17 cm2, hardness texture 5.65 N, moisture content 18.50%, starch content 44.97%, and antioxidant activity 16.32%.

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