cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Retno Widyastuti
Contact Email
thpunivetbantara@gmail.com
Phone
+62271-593156
Journal Mail Official
thpunivetbantara@gmail.com
Editorial Address
Redaksi: Agricultural Technology, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia. email: thpunivetbantara@gmail.com JL. Letdjend S. Humardani No. 1 Sukoharjo jawa Tengah, Indonesia 0271-593156
Location
Kab. sukoharjo,
Jawa tengah
INDONESIA
Journal of Food and Agricultural Product
Published by Universitas Veteran Bangun Nusantara
ISSN : 28079116     EISSN : 28078446     DOI : http://dx.doi.org/10.32585/jfap.v1i2.1884
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal of Food and Agricultural Product (JFAP) is a peer reviewed international scientific journal which publishes papers in the categories of review articles, research articles and short communications and technical notes from all areas related to food and agricultural product disciplines. Submitted articles will be examined by a scientific committee and anonymous evaluators and published every March and October in HTML and PDF formats. JFPA is produced and hosted by Universitas Veteran Bangun Nusantara, Dept. Agricultural Technology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 1, No 2 (2021): JFAP" : 5 Documents clear
Efek Lama Perebusan terhadap Aktivitas Antioksidan Air Rebusan Batang Brotowali (Tinospora crispa L.) Maharani Firdaus; Nazaruddin Nazaruddin; Siska Cicilia
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.153 KB) | DOI: 10.32585/jfap.v1i2.2076

Abstract

This study aims to determine the effect of boiling time on the antioxidant activity of brotowali stem boiled water. The method used in this study is an experimental method carried out in the laboratory using a completely randomized design (CRD) with one factor, namely the effect of boiling water on brotowali stems with P1 treatment (5 minutes); P2 (10 minutes); P3 (15 minutes); P4 (20 minutes) and P5 (25 minutes). Each treatment was repeated 3 times to obtain 15 experimental units. Parameters observed included chemical parameters (antioxidant activity, total phenolic and flavonoid identification), physical parameters (color) and organoleptic (color, taste and aroma) by scoring and hedonic. The data from the chemical, physical and organoleptic observations were analyzed by analysis of diversity at a 5% significance level using the Co-Stat software and if there was a significant difference, then further tested with the orthogonal polynomial test (MOP) and the Honest Significant Difference test (HSD 5%) on the test. organoleptic. The results showed that the boiling time of brotowali stems had a significantly different effect on all parameters except the hedonic test for taste and aroma. Treatment P1 (5 minutes) was the best treatment with the best antioxidant activity of brotowali stem decoction by producing 25.4% antioxidant activity, total phenolic 7.07 mgGAE/100g, anthocyanidin type flavonoid group and having a yellowish green color, bitter taste. and does not have a typical brotowali aromaKeywords: antioxidant activity, boiling, brotowali
Application of Arrowroot Starch Antimicrobial Edible Coating with Addition of Lemongrass Extract on Strawberry Fruit Afriyanti Afriyanti; Catur Budi Handayani; Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (367.78 KB) | DOI: 10.32585/jfap.v1i2.1884

Abstract

Public awareness of the food quality which is they consume is increasing. Food consumption becomes more varied by not only consuming carbohydrates, protein and fat sources, but balanced with the consumption of fruits as a source of vitamins. One way to maintain the quality of fruits during storage is to use edible coatings. Edible coatings made from hydrocolloid materials such as starch as natural coating materials, are non-toxic and safe for health so that starch-based edible coatings are feasible to be developed. One of them is arrowroot starch. Improving the coating function is done by adding antimicrobial ingredients, one of which is lemongrass extract. The purpose of this study was to determine the effectiveness of the use of antimicrobial edible coating on the physica and chemical characteristics of strawberryes during storage. The experimental design used in this study was a factorial completely randomized design, with the treatment of Antimicrobial Concentration (A) with five levels of treatment, namely: A1 = 0%, A2 = 0.1%, A3 = 0.2%; A4 = 0.3% and A5 = 0.4% and Storage Time, namely B1 = 0 days; B2 = 2 days; B3 = 4 days and B4 = 6 days. Each treatment was repeated twice to obtain an experimental unit of 5 x 4 x 2 = 40 experimental units. Product analysis carried out was weight loss, texture and total dissolved solids. Based on the data obtained, the use of antimicrobial concentration and storage time affect the results of the analysis. The longer the storage, the weight loss increased, the texture became softer and the total dissolved solids decreased.Keywords: antimicrobia, arrowroot, edible coating, lemongrass, strawberry
Antioxidant Potential of Tomato Extract and Moringa Leaf Extract Finda Evita Marviana; Alpin Hidayatulloh; Tania Widiastuti; Umar Hafidz Asy'ari Hasbullah
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.352 KB) | DOI: 10.32585/jfap.v1i2.1852

Abstract

Tomatoes have bioactive components which are a source of antioxidants that can prevent damage to the body. In addition, Moringa leaves also contain bioactive compounds such as polyphenols, flavonoids, ascorbic acid, and isothiocyanates that can increase the body's immune response and inhibit the activation of carcinogenesis. The content of bioactive compounds contained in tomatoes is lycopene, beta carotene, phenol, vitamin C, flavonoids. Tomatoes are also rich in antioxidants. While Moringa leaves are rich in bioactive compounds and antioxidants. Bioactive compounds found in Moringa leaves are phenols, flavonoids, chlorophyll, saponins, vitamin C. Tomatoes play a role in health by reducing the risk of oxidative stress, cancer, cardiovascular, diabetes, reducing hypertension, a direct modulator of vascular resistance through its action as a vasodilator. Moringa leaves also have the potential as antihyperglycemic, so they can control blood sugar, antibacterial activity, fight colds and flu, increase and facilitate breast milk production, as well as antimalarials and antioxidants.
Effect Of Kenikir Leaves (Cosmos caudatus Kunth.) on Erythrocyte and Hematocrit Changes in Male Secondhand Smoking Wistar Rats Nur’aini Synthia Maharani; Fitri Komala Sari; Amilia Yuni Damayanti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.099 KB) | DOI: 10.32585/jfap.v1i2.1903

Abstract

BACKGROUND: Cigarette smoke harmful for body, including secondhand smoker. Chemical contain in cigarette smoke can increase free radicals, and decreasing the level of erythrocytes and hematocrit. Kenikir usually eaten raw as lalap. Flavonoid in kenikir has many health benefit such as anti-inflammatory activity and improving blood circulation.  OBJECTIVES: This study aims to determine the effect of kenikirleaves on erythrocytes and hematocrit of the blood of secondhand smoker’s rat. METHODS: the samples were divided into 3 groups (the control group and the treatment group 1 and 2). Each group consists of 10 male Wistar rats, the control group was only given the exposure of cigarette smoke, while the treatment group 1 and 2 were given the exposure to cigarette smoke by giving kenikir leaves at a dose of 4.5 grams and 6.3 grams. Blood sampling was carried out on days 0, 7 and 14 through the retro-orbitalis sinus using the Hematocrit capillary, collected into the microtube then measuring the blood sample parameters using the Hematology Analyzer Sysmex KX-21®. Data were analyzed with One Way Anova test, and posthoc the DMRT. RESULTS: there was a significant effect between the control group against the treatment group 1 and 2 (p<0.05). there were no significant differences between kenikir leaves groups with a dose of 4.5 grams and 6.3 in increasing red blood cell profile (p<1.00). CONCLUSION: there was significant effect of kenikir leaf on erythrocytes and hematocrit profile at a dose of 4.5 gram and 6.3 gram. Keywords: Cigarette Smoke; Erythrocytes; Hematocrit; Kenikir Leaves; Secondhand Smoker
Effect of Addition of Lemongrass Extract (Cymbopogon citratus) On Edible Film From Garut Starch (Marantha arundinaceae L.) As an Antimicrobial Muthi&#039;ah Muthi&#039;ah; Catur Budi Handayani; Retno Widyastuti; Afriyanti Afriyanti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.373 KB) | DOI: 10.32585/jfap.v1i2.1904

Abstract

ABSTRACT Edible film is an alternative packaging that does not cause environmental problems, because it is biodegradable. Lemongrass extract (Cymbopogon citratus) contains citronellal, geraniol and citronellol which can inhibit bacterial activity. This study aims to determine the visual appearance, antimicrobial activity, moisture content and thickness of arrowroot starch edible film with various treatments of lemongrass extract levels. This research method used Completely Randomized Design (CRD) with EO0% treatment; EA15%; EB20%; EC25%; ED30%. And it was repeated three times so that 15 treatment units were obtained. The data obtained were calculated using the Analysis of Variance (ANOVA) and if there was a difference, continued with the Duncan's Multiple Range Test (DMRT) test using SPSS 16. The results showed that visually the color of arrowroot starch edible film got darker as the addition of lemongrass extract increased. . The results of statistical calculations show that there is no difference in water content, there is a significant difference in thickness and inhibition of antimicrobial activity using E. coli bacteria. The higher the lemongrass extract, the wider the clear zone formed. The widest clear zone formed was with the addition of 30% lemongrass extract, which was 31 mm, while the control did not form a clear zone.Keywords: Antimicrobial, Arrowroot starch, Edible film, Lemongrass 

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2021 2021


Reset
Filter By Issues
All Issue Vol. 5 No. 2 (2025): JFAP Vol. 5 No. 1 (2025): JFAP Vol. 4 No. 2 (2024): JFAP Vol. 4 No. 1 (2024): JFAP Vol. 3 No. 2 (2023): JFAP Vol. 3 No. 1 (2023): JFAP Vol 3, No 1 (2023): JFAP Vol. 2 No. 2 (2022): JFAP Vol 2, No 2 (2022): JFAP Vol 2, No 1 (2022): JFAP Vol 1, No 2 (2021): JFAP Vol 1, No 1 (2021): JFAP More Issue