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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 83 Documents
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Effect of Steaming Time on the Bioactive Compound Content and Antioxidant Activity of Sprouted Cowpea (Vigna unguiculata) Tempeh Flour Hamidatun Hamidatun; Lukman Azis; Anisa Zahra; Nisa Alfilasari; Anik Nur Habyba
Journal of Agri-Food Science and Technology Vol. 7 No. 1 (2026): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i1.15444

Abstract

Cowpea (Vigna unguiculata) is a local legume rich in protein, minerals, vitamins, and bioactive compounds such as GABA and antioxidants. One promising innovation is the use of cowpea sprouts as raw material for tempeh production. However, tempeh has a short shelf life, which can be extended by converting it into flour. Tempeh flour often exhibits a beany flavor, that may be reduced through steaming, although this process may also decrease its nutritional and bioactive components. This study contributes to evaluating the effect of steaming time on the proximate composition, GABA, total phenolic content (TPC), and antioxidant activity (IC50) of sprouted cowpea tempeh flour. A completely randomized design with a single factor was employed, consisting of steaming times of 0, 15, 30, 45, and 60 minutes. Data were analyzed using one-way ANOVA, DMRT, correlation analysis, and determination of the optimal treatment using the De Garmo method. Results showed that steaming significantly decreased moisture, fat, and protein contents (p<0.05), while increasing ash and carbohydrate levels. The highest GABA content was observed at 15 minutes (8.95 mg/g), then declined due to thermal degradation. TPC reached its peak at 45 minutes (247.81 mg GAE/100 g). Antioxidant activity (IC50) fluctuated with steaming time, with the highest activity in the control sample (IC50 19.01 mg/mL). Correlation analysis indicated that antioxidant activity was more closely associated with total phenolic content than with GABA. Based on the De Garmo evaluation, considering GABA, TPC, and IC50, 15 minutes was identified as the optimal treatment.
Integrated Effects of Hot Water Blanching on Alliin Degradation, Physical Quality, and Aroma Acceptability of Lokio (Allium chinense G. Don) Eva Mayasari; Supriyadi Supriyadi; Retno Indrati; Widiastuti Setyaningsih
Journal of Agri-Food Science and Technology Vol. 7 No. 1 (2026): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i1.15777

Abstract

Lokio (Allium chinense G. Don) is a traditional Allium vegetable widely consumed in Indonesia and has potential as a natural seasoning. However, its utilization is limited by excessive pungency associated with alliin. This study contributed to evaluate the effects of hot water blanching temperature and duration on alliin content, moisture content, color characteristics, textural properties, and aroma acceptability of lokio. Fresh lokio bulbs were blanched at 80, 90, and 100 °C for 2, 4, 6, 8, and 10 min using a factorial randomized design. Alliin content was quantified using HPLC, while moisture, color, texture, and aroma acceptability were analyzed using standard methods. Increasing blanching temperature and duration significantly reduced alliin content and hardness (p<0.05), accompanied by increased lightness, yellowness, and chroma, as well as decreased hue angle, indicating a shift toward yellow–orange color. Aroma acceptability increased significantly with blanching severity, reflecting reduced pungency. The optimal blanching condition was identified at 100 °C for 6–8 min, which effectively reduced alliin content while maintaining acceptable texture and color quality. These findings provide practical guidance for optimizing blanching pretreatment to achieve controlled pungency reduction and improved sensory acceptance in lokio processing.
Feasibility Study of Snake Fruit Chips Business as a Value-Added Transformation for Strengthening Sustainable Agroindustry Wildan Fajar Bachtiar; Annie Mufyda Rahmatika; Galih Kusuma Aji; Sonia Dora Febri Esa; Artisya Ramadhanti; Convelica Tanaya Sugwanti; Ghefira Tsaniya Raihani; Mohd Hairy Ibrahim
Journal of Agri-Food Science and Technology Vol. 7 No. 1 (2026): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i1.15797

Abstract

The processing of snake fruit into value-added products such as chips represents an important agro-industrial innovation to address the challenges of oversupply and declining prices during peak harvest periods. This study contributes to analyse the business feasibility of snake fruit chips based on market, technical production, management, and financial aspects. The research employed a feasibility study approach using data collected through market surveys, production trials using vacuum frying technology, and cost analysis of operational activities. Market analysis was conducted to evaluate demand potential and marketing opportunities, while technical analysis assessed the production process and operational requirements. Management analysis examined the organisational structure and labour needs of small-scale agroindustry. Financial feasibility was evaluated using investment appraisal parameters, namely Payback Period (PP), Net Present Value (NPV), Internal Rate of Return (IRR), and Profitability Index (PI), which were calculated based on projected costs, revenues, and cash flows from the snake fruit chips production system. The results show that the snake fruit chips business is financially feasible, with a PP of 5 months, NPV of IDR 346,415,523, IRR of 240.53%, and PI of 1.29, indicating strong profitability and rapid capital recovery. These results demonstrate that the adoption of vacuum frying technology combined with effective market strategies can significantly increase the added value and shelf life of snake fruit while expanding market opportunities, including export potential. Therefore, the development of snake fruit chips agroindustry represents a viable strategy to strengthen local agro-industrial competitiveness, improve farmers’ welfare, and support the achievement of Sustainable Development Goal (SDG) 12 on responsible consumption and production.

Page 9 of 9 | Total Record : 83

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