cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Safinta Nurindra Rahmadhia
Contact Email
safinta.rahmadhia@tp.uad.ac.id
Phone
-
Journal Mail Official
jafost@tp.uad.ac.id
Editorial Address
Jl. Ringroad Selatan, Kragilan, Tamanan, Kec. Banguntapan, Bantul, Daerah Istimewa Yogyakarta 55191
Location
Kota yogyakarta,
Daerah istimewa yogyakarta
INDONESIA
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 90 Documents
 5   6   7   8   9 
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; Rini Setyowati; 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.
Product Quality Evaluation of Smoked Catfish Producer in Pati Regency, Jawa Tengah based on Proximate, Microbiological, and Organoleptic Parameters Tian Nur Ma'rifat; Erik Musafi'in; Hefti Salis Yufidasari; Bayu Kusuma; Angga Wira Perdana; Ahmad Syihab Fahmi Q.R.M.; Arief Rahmawan; Savaminee Teerawut
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.12601

Abstract

Smoked catfish is one of the popular fishery products in Indonesian society. Its soft meat and easy cultivation are the reasons why catfish is chosen as the raw material for making smoked fish. This research uses a case study of one of the smoked catfish producers (producer A) in Prawoto Village, Pati Regency, Central Java. The smoking process still uses traditional smoking. The research aims to determine the quality level of smoked catfish products from producer A and compare it to the quality level of benchmark product and the SNI standards. Quality analysis is carried out by chemical (protein, fat, moisture, and ash content), Total Plate Count (TPC) test, and organoleptic quality (the Rate-All-That-Apply (RATA) and hedonic tests). The results of the quality evaluation of producer A product:  protein content 25.21%, moisture content 55.57%, fat content 8.62%, ash content 1.39%, and for TPC was 3.7×103 CFU/g. Meanwhile, organoleptic tests on untrained consumer panelists showed that only a few parameters did not produce significantly different results. The quality parameters of product from producer A which have higher values compared to that from producer B are protein, moisture content, and TPC. When compared to the SNI standards, producer A, which is the main focus, has quality parameters that meet the requirements. Producer B, as a comparison, also meets the SNI standards. Recommendations to improve product quality include using a closed smoking process, and adding salt and liquid smoke for fresh catfish.
Analysis of Starch Content and Impurities During Tapioca Flour Production Process Istiqomah Istiqomah; Aprilia Fitriani; Nur Dinan
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.14005

Abstract

Tapioca is a processed product from cassava tubers (Manihot esculenta) that plays an important role in the food industry, both as a main ingredient and an additive. The quality of tapioca is greatly influenced by its starch content as the main component and the level of contaminants in it. Starch content is the main indicator of quality because it determines the physical and functional characteristics of tapioca, while contaminants are important parameters that reflect the presence of foreign substances or unwanted contaminants. The main contribution of this study is to focus on samples from one tapioca industry in Central Java without seasonal replication or interlaboratory validation. Starch content was measured using the hydrolysis method, which began with sample weighing, the addition of 0.5N HCl, hydrolysis in a water bath, and finally titration. The scientific significance of this study is that it provides real-time field data on daily variations in starch content (79.83–83.67%) and impurity content (0.19–0.28%), which supports continuous quality monitoring for SNI 3451:2011 (starch content ≥ 75%) and SNI 01-3451:1994 (impurity content ≤ 0.6%). This research is expected to provide data-based practical recommendations to optimize the production process and contribute to increasing the added value of tapioca in Indonesia. With a starch content of >80% and impurities of <0.3%, it can increase export competitiveness because it meets the international Codex Alimentarius standard (food-grade tapioca).
Food Loss and Food Waste Assessment of Strategic Food Commodities in South Kalimantan Province: Economic Valuation and Carrying Capacity Implications Jamaluddin Jamaluddin; Hamdani Hamdani; Nuri Dewi Yanti
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.14463

Abstract

Food loss (FL) and food waste constitute significant barriers to achieving food security and sustainable agricultural development in Indonesia. This research quantifies food loss and waste across the complete supply chain for eight strategic commodities in South Kalimantan Province, examining their economic implications and theoretical carrying capacity contributions. Using Food Balance Sheet methodology with FAO regional coefficients, we analyzed 2024 supply chain flows for eight strategic commodities: rice, root crops (sweet potato, cassava), fruits (orange, banana), and vegetables (tomato, chilies). Based on 2024 data, our analysis documents substantial inefficiencies with aggregate food loss and waste reaching 49.7% of total production. Rice shows 17.5% total losses, while horticultural crops approach 60% loss rates. Economic losses total IDR 4.3 trillion (20% of agricultural output). Upstream supply chain stages account for 83.8% of total losses, indicating fundamental infrastructure and technical capacity constraints. Carrying capacity calculations demonstrate that orange losses alone could theoretically sustain the entire provincial population for approximately 29 years, revealing substantial untapped potential for regional food security enhancement. These findings suggest that efficiency improvements may offer important alternatives to production-focused development strategies for enhancing food security. Priority interventions should target post-harvest infrastructure, processing capacity, and cold chain development. This study contributes to providing a comprehensive estimate of food loss and waste in eight strategic commodities in South Kalimantan.
Optimization of Vitamin C and Antioxidant Activity in Jelly Candies through the Addition of Tomato Juice and Red Guava Fitriyah Zulfa; Alfi Nur Rochmah; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman; Dini Nadhilah; Prajwalita Rukmakharisma Rizki; Dea Yoana Putri
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.14787

Abstract

Adding functional foods to confectionery can increase children's nutritional intake. Gummy candy is a type of confectionery that children enjoy. It contains high sugar but low nutritional value. The innovation of adding fruit extracts rich in vitamin C and antioxidants from abundant local foods, such as tomatoes and red guava, was expected to improve the gummy candy's chemical properties. This research contributes to improving the chemical characteristics and sensory acceptability of gummy candy by adding tomato and red guava extract. The ingredients are tomato and red guava juice, gelatin, high-fructose syrup, sucrose, and citric acid. Treatments Formula F0, F1, F2, and F3 received 0, 10, 30, and 30% tomato juice and 0, 10, 20, and 30% red guava. The results of sensory testing showed that the panelists preferred the F3 gummy candy formulation. Chemical characteristics show that the addition of red guava extract increases the moisture content, vitamin C, antioxidants, and total soluble solids. In F0, the moisture content was 31.14%, vitamin C 0.21 mg, antioxidant activity 21.63%, and total soluble solids 30.17 mg/L. The optimal treatment at F3 produced a moisture content of 40.19%, total soluble solids of 35.83 oBrix, antioxidant activity of 34.56%, and vitamin C of 1.61 mg. Adding tomato and red guava juice to gummy sweets can increase their vitamin C and antioxidant content. Gummy candy is a nutritious food that tastes good and has enough vitamin C and antioxidants for people to consume.
Cassava Lanting Substituted with Mole Crab (Emerita emeritus) Flour to Increase Calcium Content Kharisma Feri Setiawan; Rifki Prayoga Aditia; Devi Faustine Elvina Nuryadin
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.16110

Abstract

The fact that most Indonesians only get about 40% of the suggested daily allowance of calcium shows how important it is to come up with new foods that use calcium-rich local ingredients. Mole crab (Emerita emeritus), a crustacean that lives along the southern coast of Java, has a lot of calcium and could be used instead of other ingredients in some traditional foods. This study contributed the best mole crab flour substitution in cassava-based lanting formulation and evaluated its chemical and sensory properties. Three replications were used in a completely randomized design with a single factor, mole crab flour replacement amounts of 0, 5, 10, 15, and 20% (P0–P4). Hedonic evaluation, nutritional value calculation, moisture, ash, fat, protein, carbohydrate, and calcium content were evaluated. The results demonstrated that increasing levels of mole crab flour substitution significantly enhanced calcium, protein, and ash contents, while moisture content decreased and fat content fluctuated. Sensory evaluation showed that panelist acceptance of appearance, texture, and taste improved up to the optimum formulation at P2, then declined at higher substitution levels due to the dominance of fishy odor and flavor. Based on the exponential comparison method, P2 was selected as the best formulation because it provided the most balanced improvement in nutritional quality and sensory acceptability, contributing approximately 15% of the daily value for calcium per serving. These findings suggest that mole crab flour substitution in lanting could help communities in southern Java construct calcium-rich functional native meals to boost mineral intake.
Antidiabetic Potential of Kencur (Kaempferia galanga L.) Extract Supplemented with Stevia (Stevia rebaudiana Bertoni) as A Low-calorie Herbal Beverage Sakina Yeti Kiptiyah; Khairiah Khairiah; Meli Maesari; Ismail Ibadurrahman
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.14592

Abstract

The prevalence of diabetes mellitus (DM) in Indonesia continues to rise, making the search for alternative treatments urgent, including the utilization of Indonesian medicinal plants such as kencur and stevia. Stevia was utilized to support glucose regulation by enhancing insulin sensitivity and providing antioxidant protection without increasing the caloric load. This study aimed to evaluate the antidiabetic potential of kencur-stevia extract. An in vivo design was used with Wistar rats induced by intraperitoneal injection of streptozotocin (STZ). Animals were allocated to the following groups: healthy control, STZ + saline, STZ + glibenclamide (2.5 mg/kg body weight), and STZ + kencur-stevia extract at doses of 100, 150, and 200 mg/200 g body weight. Body weight (BW), blood glucose, hemoglobin (Hb), and hematocrit (Ht) were assessed on days 0, 2, 7, 14, 21, and 28. The results showed that the 150 mg/200 g dose most effectively maintained body-weight gain approaching the healthy control, whereas the 200 mg/200 g dose produced the greatest reduction in blood glucose compared to the diabetic control (245 mg/dL on day 28), showing comparable results to the glibenclamide group. Hematological indices showed minor fluctuations but remained relatively stable at the 200 mg/200 g dose. In conclusion, these preliminary findings indicate that kencur-stevia extract is a promising antidiabetic agent; the 200 mg/200 g dose is optimal for glycemic control, while the 150 mg/200 g dose is better for weight maintenance. This study contributes to the development of evidence-based herbal antidiabetic therapies by demonstrating the dose-dependent effects of a novel kencur-stevia extract combination on glycemic control.
Physicochemical Characteristics of Watermelon Rind Puree Ice Cream with Cornstarch Addition Ali Jebreen; Maretha Indra Puspa; Safinta Nurindra Rahmadhia; Swapnil Prashant Gautam
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.16160

Abstract

Ice cream is a frozen dairy product made from milk and other ingredients such as sugar, emulsifier, and fruit for flavoring and enhance the nutrition content. Watermelon rind, which is rich in pectin that can form gel structures, is used for nutritional ingredient of ice cream. Pectin gel plays an important role in maintaining ice cream stability and reducing melting rate. In addition, cornstarch was added to the ice cream formulation for thickening and stabilization agent. This study contributed to evaluate the effect of watermelon rind puree and cornstarch addition on the physicochemical properties of ice cream. The ice cream production using comparison of watermelon rind puree and corn starch in three variations, namely 205:5 g (F1); 200:10 g (F2); and 195:15 g (F3). The observed parameters included overrun, viscosity, melting rate, fat content, vitamin C content, and antioxidant activity. The results showed that the addition of cornstarch had a significant effect on overrun, viscosity, melting rate, vitamin C content, and antioxidant activity, but had no significant effect on fat content. The melting rate and overrun value increased, while the highest viscosity was observed in F3 (1863.00 mPa.s). Antioxidant activity also increased significantly from F1 (42,300.52%) to F3 (54,882.33%). The highest vitamin C content was found in F3 (25.63 mg/100g). These findings indicate that the addition of cornstarch and watermelon rind puree improves the physical quality of ice cream and helps retain its bioactive compounds, with F3 identified as the best formulation.

Page 9 of 9 | Total Record : 90

 5   6   7   8   9 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol. 7 No. 2 (2026): June Vol. 7 No. 1 (2026): March Vol. 6 No. 4 (2025): December Vol. 6 No. 3 (2025): September Vol. 6 No. 2 (2025): June Vol. 6 No. 1 (2025): March Vol. 5 No. 2 (2024): November Vol. 5 No. 1 (2024): April Vol. 4 No. 2 (2023): November Vol. 4 No. 1 (2023): April Vol. 3 No. 2 (2022): August Vol. 3 No. 1 (2022): February Vol. 2 No. 2 (2021): August Vol. 2 No. 1 (2021): February Vol. 1 No. 2 (2020): August Vol. 1 No. 1 (2020): February More Issue