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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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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.
Sensory Characteristics of Mocaf-Substituted Noodles Enriched with Latoh (Caulerpa lentillifera) Azkia, Mita Nurul; Wahjuningsih, Sri Budi
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.14145

Abstract

Noodles are widely consumed globally. However, conventional wheat-based noodles are limited in dietary fiber and functional compounds. Modified cassava flour (mocaf) and latoh (Caulerpa lentillifera) offer potential as natural ingredients to improve the nutritional value and sensory quality of noodles, and Latoh also serves as an alternative to conventional binders such as carboxymethyl cellulose (CMC) and carrageenan. This study aimed to evaluate the sensory characteristics and consumer acceptance of mocaf-based noodles formulated with three different binders: Latoh (MNL), carboxymethyl cellulose (MNCM), and carrageenan (MNCR). The noodles were prepared using a flour blend of 63% mocaf, 36% wheat flour, and 1% binder. Sensory analysis was conducted using a 9-point hedonic scale (taste, aroma, texture, appearance, and overall acceptability) and descriptive analysis. MNCM achieved the highest overall liking score (7.30), with superior ratings in appearance (7.50), taste (6.90), and aftertaste (6.80), indicating better consumer preference due to firmer texture and improved structure. MNCR showed the highest crispness (6.60) but lower fragility (5.00, p<0.05), reflecting brittleness. MNL demonstrated favorable values for fragility (6.80) and mouthfeel (6.10) but received slightly lower taste (5.80) and aftertaste (5.50), likely due to distinct seaweed flavor notes. Principal Component Analysis (PCA) confirmed strong associations of MNCM with elasticity, taste, and overall acceptability, while MNCR aligned with crispness. MNL, although less aligned with hedonic preferences, showed functional potential. In conclusion, CMC was the most effective binder for sensory appeal, while Latoh represents a promising natural alternative that requires further optimization to balance functional benefits with consumer acceptance.
Exploration of Instant Functional Drinks Based on Angkak and Kidney Bean Flour: Implications on Bioactive Compound and Antioxidant Activity Sari, Rinten Anjang; Utami, Riana Pangestu; Natalie, Umboh Ruth Gloria
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.12856

Abstract

Indonesian eating patterns have shifted to more fast food, which is high in fat and free radicals. Free radicals are unstable and highly reactive molecules and will react with surrounding molecules to obtain electron pairs. Angkak and kidney bean flour contain bioactive compounds such as alkaloids, phenols, terpenoids, triterpenoids, flavonoids, isoflavonoids, flobatananis, coumarins, and saponins that could act as antioxidants. Both food ingredients can be modified into functional instant drinks to increase their benefits in providing daily antioxidant intake. Instant powder drinks are one of the alternative ways to get the benefits of plants or food. They have a pharmacological effect health, as they are used or consumed more easily and practically. This study aimed to contribute to producing an instant functional drink high in bioactive compounds and antioxidants as an alternative functional food. The research design used was a single-factor Complete Randomized Design (CRD) with four treatments, each repeated 3 times, so that 12 experimental units were obtained. The treatment in the study of making instant powder drinks consisting of the ratio of angkak and kidney bean flour was P1 (50:50%), P2 (40:60%), P3 (30:70%), and P4 (20:80%). Phenol, flavonoid, and antioxidant activity values were highest successively in the F4 treatment of 31.895 mg/L, 47.800 mg/L, and 60.996 μg/ml. The results show that instant powder drinks of kidney bean flour and angkak are included in the strong category and can be used as functional drinks high in antioxidants.
Phytochemical Test of Sacha Inchi Oil from Central Java Hadi, Mulyono; Permadi, Adi; Suharto, Totok Eka; Putri, Mutiara Wilson; Gulo, Herbert Alessandro Panias; Maema, Nadin Okta; Halimathusyakhdyah, Halimathusyakhdyah; Lupi, Ahmad
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.12885

Abstract

Sacha inchi oil is a seed-derived oil from the Amazon Rainforest, known for its high nutritional value and bioactive compounds. It contains essential fatty acids such as omega-3 and omega-6, along with tocopherols, polyphenols, carotenoids, and phytosterols, making it beneficial for health applications. Due to its nutritional and therapeutic properties, sacha inchi oil has gained significant attention in the food, cosmetic, and pharmaceutical industries. This study contributed to identify and analyze the bioactive compounds in sacha inchi oil extracted from seeds obtained in Central Java, Indonesia. The extraction process was carried out using a hot pressing method, followed by qualitative phytochemical analysis and LC-HRMS identification. The phytochemical tests confirmed the presence of flavonoids, alkaloids, tannins, phenolics, saponins, steroids, and terpenoids, all of which contribute to antioxidant, anti-inflammatory, anticancer, and antimicrobial properties. However, LC-HRMS analysis did not detect flavonoids, tannins, and saponins, possibly due to their low concentration, matrix effects, or degradation during analysis. These findings highlight sacha inchi oil’s potential in nutraceutical, pharmaceutical, and cosmetic industries. Its bioactive compounds suggest its potential use in functional foods, dietary supplements, and therapeutic applications, particularly in preventing oxidative stress-related diseases. Further research is recommended to optimize extraction techniques, improve compound stability, and evaluate its bioavailability and long-term health benefits. The presence of bioactive compounds indicates that sacha inchi oil can be a valuable functional ingredient for health and medical applications, contributing to sustainable and natural health solutions.
Encapsulation of Dadih with Maltodextrin and Gum Arabic: Effect on Nutritional and Sensory Properties of Probiotic Instant Milk Novelina; Syukri, Daimon; Mahfuzatul Khairani
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.12910

Abstract

The conversion of dadih, a traditional Indonesian fermented buffalo milk, into a probiotic instant milk powder can enhance its shelf life and commercial potential. This study aimed to evaluate the impact of encapsulating dadih using maltodextrin (MD) and gum Arabic (GA) on the physicochemical properties and sensory characteristics of the resulting probiotic instant milk. The dadih was encapsulated with varying MD and GA ratios (100%:0%, 80%:20%, 70%:30%, 60%:40%, 50%:50%) and processed using freeze drying. Moisture, ash, protein, fat content, and lactic acid bacteria (LAB) viability were analyzed. The results showed that higher gum Arabic content increased moisture and ash, while maltodextrin contributed to higher protein and fat retention. The highest LAB count was observed in the 100% MD formulation, indicating that maltodextrin was more effective in preserving probiotics. Sensory evaluation indicated that the 70% MD and 30% GA formulations provided the best texture and flavor making them the most preferred among consumers. This study concludes that the encapsulation ratio of MD and GA plays a crucial role in optimizing the physicochemical properties, probiotic survival, and sensory quality of the probiotic instant milk, offering valuable insights for improving product stability and consumer acceptance.
Comparative Analysis of the Quality of White Wine Prepared with Commercial Wine Yeast and Isolated Yeast Strain from Indigenous Murcha Sharma, Sanjog; Sangroula, Ganga; Karki, Tika Bahadur
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.13946

Abstract

Nepal, has a long tradition of fermenting indigenous alcoholic beverages. However, its potential in winemaking remains undiscovered, Nepal’s researcher growing interest in viticulture and wine production. This study goal to compare the quality of white wine produced using commercial yeast (CY) and yeast strains (SY1 and SY2) isolated from indigenous murcha, a traditional Himalayan starter culture. Altogether 12 yeast strains were isolated. Screening of fermentative yeast were performed on the basis of effervescence of carbon-dioxide gas in Durham’s tube, flavor, turbidity and surface growth in YM broth containing 1.8% sugar. Strain Y1 and Y7 were selected on WYDM media. Strains Y1, Y2 and commercial wine yeast were used as starter culture in wine fermentation. The grape juice (15.4 °Bx) was fermented for 12 days at room temperature. The biochemical characteristics, antioxidant activity, total phenolic content and the sensory analysis of wine were conducted. The methodology involving isolating yeast from murcha, screening fermentative strains, and wine fermentation. Statistical analysis suggested that alcohol content, ester content and total phenolic compounds were significantly different from each other in all wine samples SY1, SY2, CY (p<0.05). Results indicated that SY1 and SY2 exhibited higher fermentation activity, producing wines with significantly (p<0.05) better alcohol content (7.33–7.51% v/v), lower residual sugar (1.27–1.38), and enhanced phenolic and antioxidant properties compared to CY (7.08% alcohol, 1.45% residual sugar). Sensory evaluation ranked SY2 highest in overall acceptability. Encouraging Nepalese winemakers to adopt and apply murcha-derived yeast strains (SY2) to enhance fermentation efficiency and develop unique regional wine profiles.
The Effectiveness of The Food Supply and Price Stabilization Rice Policy on The Rice Market in East Java Rachmadhan, Aditya Arief; Wijayati, Prasmita Dian
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.14334

Abstract

Rice has become a central focus of the Indonesian government in ensuring both availability and price stability. To address these concerns, the government, through Perum Bulog, introduced the SPHP (Stabilization of Food Supply and Prices) rice policy. This study aims to analyze the effectiveness of SPHP rice policy in influencing the price of premium rice in East Java Province. This study contributes to the limited empirical evidence on food policy evaluation in Indonesia and offers insights for designing more differentiated price stabilization strategies. The analysis in this study was conducted using a fixed effect model–dynamic unbalanced panel data regression with a double-log natural functional form. The dataset consists of monthly panel data covering 34 cities/regencies in East Java Province over the period June 2024–May 2025. The estimation results indicate that only the lagged premium rice price has a significant effect on the premium rice price. However, the price of SPHP rice, both current and lagged, does not have a significant effect on the price of premium rice.

Page 7 of 8 | Total Record : 74

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