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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 78 Documents
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Enriched of Orange Jam (Marmalade) with vitamin C Jebreen, Ali; Aznam, Nurul ‘Izzah Binti Khairul
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.v5i2.11455

Abstract

This study explores the enrichment of orange jam, also known as marmalade, with vitamin C. Orange jam is a popular preserve enjoyed worldwide, prized for its tangy flavor and versatility. However, the conventional processing methods involved in its production may lead to a loss of essential nutrients, including vitamin C. To address this issue, the enrichment of orange jam with vitamin C is proposed to enhance its nutritional value. Various techniques can be employed to enrich orange jam with vitamin C, including fortification during the manufacturing process or through the addition of vitamin C-rich ingredients such as citrus fruits or supplements. Additionally, the stability of vitamin C in jam formulations must be considered to ensure its efficacy throughout the product's shelf life. The enrichment of orange jam with vitamin C offers numerous benefits, including enhancing its nutritional profile, boosting consumer health, and potentially extending its market appeal. Furthermore, the addition of vitamin C may contribute to the preservation of the jam by acting as an antioxidant, thereby extending its shelf life. In conclusion, enriching orange jam with vitamin C presents a promising opportunity to enhance its nutritional value and appeal to health-conscious consumers. Further research is warranted to optimize enrichment techniques, ensure stability, and evaluate the sensory attributes of fortified orange jam to meet consumer expectations and preferences. This research is contributes to explore the benefit of vitamin c addition on orange jam.
Halal Perspective Review of Cultured Meat Stem Cell Method Qudsiyah, Ussy Siti; Tsania, Amany Awfa
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.v5i2.11923

Abstract

Cultured meat is meat made in vitro based on cells or biotechnology meat that can replace animal meat products in general. The halal status of cultured meat is still a matter of debate in society. The aim of writing this systematic literature review is to discuss the halal status of cultured meat. The method used in writing this systematic literature review is based on the results of a systematic literature review; several researchers used Google Scholar, ScienceDirect, and other applications such as Microsoft Excel. SLR is an effort to make the often subjective literature review more objective to reduce researcher bias. This paper uses a systematic literature review to review published studies on halal perspectives of cultured meat. The relevant material was accessed and sourced from Google Scholar databases with a publication period from 2022-2024 and provide open access journals. Research results show that animal cells taken from animals that have been slaughtered according to Islamic law and rules are said to be halal for consumption. However, if the production of cultured meat comes from non-halal animals or from halal animals but the slaughter is not in accordance with Islamic law and rules, then it is haram for consumption.
Physical, Chemical, and Biological Pretreatment of Lignocellulose in Oil Palm Empty Fruit Bunches (OPEFB) Devi, Devi; Ratnasari, Ika Fitriana Dyah; Astutik, Dwi; Widodo, Hery; Ismoyojati, Roni; Sajjad, Nimra
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.v5i2.12008

Abstract

Oil Palm Empty Fruit Bunch (OPEFB) constitutes a solid waste generated by the palm oil industry. Empty palm oil bunches contain cellulose or fiber. This component is the primary source for generating valuable products, including fermented sugar, chemicals, liquid fuel, carbon sources, and energy. This research contributed to determine the lignin, hemicellulose, and cellulose content of empty palm oil fruit bunches during biological, physical and chemical Pretreatment, as well as to determine the degradation of lignin, hemicellulose and cellulose. Physical treatment uses steam explosion, chemical treatment uses NaOH and biological treatment uses Trichoderma reesei FNCC 6012. Pretreatment using steam explosion has temperature levels ranging from 120 ℃, 140 ℃, and 160 ℃. Treatments using NaOH consisted of concentrations of 2%, 4%, and 6%, while treatments using Trichoderma reesei were based on fermentation times of 5 days, 10 days, 15 days. This preliminary treatment functions to reduce the lignin levels in empty palm oil fruit bunches. The parameters observed in this research were lignin, hemicellulose and cellulose content. The research results showed that treatment using Steam explosion at temperatures of 140 ℃ and 160℃ was able to reduce lignin levels by 16.03% and 15.90%. Treatment using steam explosion at a temperature of 160 ℃ and Trichoderma reesei for 15 days was able to increase Hemicellulose levels by 35.84% and 36.21%. Treatment using Steam explosion at a temperature of 160℃ gave the best effect on cellulose of 51.09%.
Difference in Biochemical Composition and Nutritional Trait in Different Areas of Fillets of Dorsal, Venter-cha, and Ventral of Carangoides fulvoguttatus Aberoumand, Ali; Fardaei, Fatemeh
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.v6i1.11459

Abstract

Environmental parameters are essential to the life cycle and physiological activities of fish. These environmental conditions can profoundly influence fish physiology, behavior, and their nutrition. The purpose of this study was to highlight nutritional properties of dorsal, ventercha and ventral fillets from sea fish Carangoides fulvoguttatus. Dorsal, ventercha and ventral fillet portions of Iranian sea fish (C. fulvoguttatus) analyzed for proximate constituents, energy values and pH. The proximate of C. fulvoguttatus fillets varied between three anatomical locations ventercha, dorsal and ventral. Moisture and fat content differentiated dorsal and ventercha from ventral in fish muscle. In particular, a relatively large variation observed in crude fat content, which trend of significant fat changes between the three portions was as follows: ventral>ventercha>dorsal. The results showed that the ventral part containing significantly less moisture (73.4%±0.7), but the ventercha part had protein content (15.7%±0.3) which was higher than the other two parts of muscle. The ventral part had higher fat content (7.13%±0.1). The energy value (127.08 kcal/100 g) in ventral part found the highest. The ventercha area containing highest protein content and ventral had highest lipid content (7.13%). The index of nutritional quality for protein was always higher in ventercha than in dorsal and ventral, that of fish being especially interesting because it is associated with a relatively lower energy value. The nutritional traits found best in ventral muscle due to highest dry matter and energy value with lowest moisture.
Determination of Potential in Pratama Taro (Colocasia esculenta (L). Schott var. Pratama) in Sumedang District, Bandung Regency, Indonesia Gunawan, Wawan; Putra, Ramadhani Eka; Pujo, Pujo; Rohmat, Farhan Ilham Wira; Hanifah, Dini Siti; Awaliyah, Fitri; Anggraeni, Raden Dewi; Nuradzkia, Nida
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.v6i1.12592

Abstract

Bandung Regency has several types of cultivated taro, with the largest production center in the Sumedang District. Semir Taro (TS0) is one of the native commodities in this region, and the other types are from the crossbreeding process between Semir Taro and Thai Silk Taro, which is named Pratama Taro (TS1 & TS2). Although it has been widely marketed and consumed by the public, the nutrient content value of this type of taro is still unknown. In addition, TS1 and TS2 have the potential to be developed into products that have higher economic value if processed optimally. This study contributes to determining the nutritious content of three taro varieties and identifies the most appropriate raw materials for the production of taro-derived products. The methods used were chemical analysis and affective organoleptic tests with paired comparison. Organoleptic tests were carried out on TS1 and TS2, and they were steamed to determine whether there was a difference between the two taros. The results of the test showed that there was no difference in the colour, aroma, and texture parameters of the two taros, but there was a difference in taste between them. While the results of the chemical analysis show that the three types of taros have a reasonably good nutrient content, because the water content is relatively high, there need to be post-harvest management efforts so that taro can be a more durable product for storage.
Development of New Antidiabetic Drink from Sargassum sp.: Total Phenolic Content, α-Glucosidase Inhibition, and Sensory Analysis Umam, Nada Itorul; Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Prihanto, Asep Awaludin; Muyasyaroh, Hidayatun
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.v6i1.12596

Abstract

Diabetes is a major global health challenge, with α-glucosidase inhibitors playing a key role in managing blood glucose levels by delaying carbohydrate digestion and absorption. This study developed an antidiabetic functional drink combining Sargassum extract with cinnamon (Cinnamomum burmannii) and temulawak (Curcuma xanthorrhiza). A Completely Randomized Design (CRD) was used with four treatments: a control (F0) and formulations with 15% (F1), 17.5% (F2), and 20% (F3) Sargassum extract. Data on pH, polyphenols, and α- glucosidase inhibition were analyzed using ANOVA, while sensory attributes were evaluated with nonparametric tests. The addition of Sargassum extract from 15% to 17.5% significantly increased the phenolic content by 15%. However, it did not affect α-glucosidase inhibition. This suggests that not all phenolic compounds in Sargassum contribute to the inhibition of α-glucosidase. The formulation with 20% Sargassum, 15% cinnamon, and 18.5% temulawak extract exhibited the highest phenolic content (315.21 mg GAE/100 ml) and α-glucosidase inhibition (62.27%). The sensory analysis shows that adding up to 20% Sargassum is still acceptable for the panelists, with a hedonic value of 3.34 to 3.43 (neutral). This study discovers that the bitterness of Sargassum at the highest concentration can be mitigated by adding cinnamon and temulawak without reducing the antidiabetic potential. These results contribute to conveying the potential of this drink as a natural anti-diabetic product with good sensory acceptability. Further research is needed to evaluate bioactive interactions and phenolic composition to optimize efficacy.
Implementation of Metabolomic Approaches on Fermented Cereals Magfiroh, Yani; Hartajanie, Laksmi; Lindayani, Lindayani; Wulandari, Dyah
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.v6i1.12610

Abstract

Fermentation is a widely utilized food processing technique that enhances sensory characteristics, extends shelf life, and increases product diversity, particularly in cereals. Furthermore, fermentation processes can generate bioactive metabolites that confer various health benefits. Metabolomics is employed to assess changes in the nutritional composition and metabolite profile of fermented cereal products. This research contributes to identify and synthesize findings from various studies that evaluate the effects of fermentation on the quality of the final product using a metabolomics approach, with particular emphasis on metabolic pathways and the metabolites formed. The research highlights that metabolomics, through sophisticated analytical techniques, has successfully identified metabolites produced during fermentation, which are categorized into volatile compounds (such as organic acids, alcohols, and aldehydes) and non-volatile compounds (including polyphenols, amino acids, fatty acids, free sugars, esters, and amides). These compounds play a pivotal role in enhancing the sensory properties of the product and exhibit bioactive potential that can help prevent the development of metabolic diseases, including diabetes, obesity, digestive disorders, and liver cancer. Despite its potential, the metabolomic approach faces challenges due to the large and intricate datasets it produces. Recent technological advancements have led several studies to incorporate Artificial Intelligence (AI) to enhance the accuracy of data derived from metabolite databases. Moreover, integrating other omics disciplines, such as foodomics, is crucial for achieving more detailed research results, encompassing metabolite composition, sensory attributes, and their effects on health. Such integration would contribute to a more holistic understanding and help bridge the gaps in contemporary metabolomic research.
Optimization of Temperature and Time for High-Quality Roasted Barley (Kolo) Bimrew, Tewodros Mebratie; Yihune, Surafel; Nyambayo, Isabella
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.v6i1.12666

Abstract

The consumption of roasted barley (kolo) is prevalent in all regions of Ethiopia. However, high-temperature heat treatment can result in the formation of acrylamide in roasted starchy foods. Acrylamide can be a health hazard if continuously consumed at high levels. This research contributes to optimize temperature and duration of roasting barley and investigate their impact on acrylamide formation, sensory profile, and nutritional profile of kolo sourced from both street vendors and industrial processors in Addis Ababa, Ethiopia. Locally produced kolo samples exhibited higher acrylamide contents ranging from 216.60 to 334.80μg/kg, while industrially processed kolo had lower values ranging from 200.28 to 308.95μg/kg. Results indicate that roasting temperature and duration significantly (p<0.05) affected acrylamide levels of kolo. The optimal roasting conditions of 352 ℃ for duration of 2 minutes gave desirability of 0.71. The optimum roasting conditions resulted in kolo with acrylamide of 148.64μg/kg, protein of 11.88%, ash of 3.28%, fat of 2.80%, crude fiber of 14.72%, carbohydrates of 67.35%, lightness (L*) of 57.50%, yellowness (b*) of 33.89%, redness (a*) of 15.52%, taste of 8.35, texture of 8.92, odor of 8.10 and overall sensory acceptability score of 8.18. Roasting barley grains transform them into value-added products and/ or nutritional food ingredients.
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.

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