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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. 4 No. 2 (2024): JFAP" : 5 Documents clear
The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies Prameswari, Annisa Dinda Wiedia; Sofyan, Aan Sofyan
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5767

Abstract

One food component that can act as a functional food ingredient is resistant starch. Kepok bananas are a food source that has the potential to produce resistant starch and can be processed to produce food products. Method autoclaving cooling Kepok banana flour has the potential to increase the resistant starch content. This research aims to determine the effect of modified kepok banana starch substitution on texture (hardness, cohesiveness, adhesiveness and gumminess) and color (L, a and b values) of steamed brownies.The research method used was experimental research with a Completely Randomized Design (CRD) with 4 treatments varying the percentage of modified kepok banana starch substitution 0%, 25%, 50% and 75%. Data analysis using tests One Way Anova. Value research results hardness steamed brownies respectively, namely 41.28N; 49.81N; 29.01N; and 18.24N. Mark cohesiveness respectively, namely 0.19; 0.25; 0.25; and 0.34. Mark adhesiveness respectively, namely 0.22Nmm; 0.02 Nmm; 0.15nmm;and 0.61 Nmm while the value gumminess respectively, namely 16.56N; 23.73N; 10.74N; and 5.67N. The L values are 21.56; 21.71; 21.43; and 22.32. The values of a respectively are 6.31; 7; 36; 7.43; and 8.52 while the b values are respectively 8.57; 9.18; 9.53; and 10.40. The conclusion of this research is that there is an effect of modified kepok banana starch substitution on the texture profile hardness, cohesiveness and gumminess on steamed brownies. Keywords: brownies, banana kepok, resistant starch, color, texture
The effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream Andini, Lale Mustika; Alamsyah, Ahmad; Handito, Dody
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5803

Abstract

The purpose of this study was to determine the effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream. The design used a completely randomized block design with 5 treatments and 4 replications. Treatment were proportion of soy milk with sweet corn milk i.e. P1 (100%: 0%), P2 (75%: 25%), P3 (50%: 50%), P4 (25%: 75%) and P5 (0%: 100%). Parameters observed included protein content, total dissolved solids, overrun, resistance, color and organoleptic (color, taste, odor and mouthfeel). Data were analyzed using analysis ofvariance and if significantly differentthen tested by orthogonal polynomial method (MOP) for all parameters and Honestly Significance Differences (HSD) for organoleptic test. The results showed that various treatments had significant effect on protein content, overrun, color (°Huevalue), color (hedonic) and gave no significant effect on total soluble solids, resistance, color (L value), taste, mouthfeel and smell (hedonic). Each treatment did not meet the SNI quality standard of ice cream but resistance test gave result which fulfill SNI quality standard of ice cream. Keywords :Ice cream, soy milk, sweet corn milk
The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies Rahmalia, Rekha Rizky; Yuliani, Ririn; Yuanda, Afifah Nurfadyah Islami Yuanda; Khoerunnisa, Farah; Sari, Yuli Perwita
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5820

Abstract

Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on wheat flour. This is due to the high number of processed food products using wheat flour, necessitating the utilization of flour from local raw materials to explore local potential, one of which is by partially replacing wheat flour with purple sweet potato flour. The aim of this study was to determine the effect of adding purple sweet potato flour on the physical, chemical, and sensory properties of cookies. An experimental method was used with a Completely Randomized Design (CRD) with 3 replications. The formulations used in making cookies with substitution of purple sweet potato flour and wheat flour were (100:0, 90:10, 80:20). Parameters measured included moisture content, protein content, texture, color, and sensory acceptance. The results of data analysis and sensory analysis using Analysis of Variance (ANOVA) showed that the ratio of purple sweet potato flour to wheat flour significantly affected the protein content, color, and texture of cookies. However, it did not significantly affect the moisture content and sensory properties of cookies. The most preferred sample was the 90:10 treatment. Nutritional content: 2.12% moisture content, and 28.10% protein content. Keywords: Cookies, purple sweet potato flour, wheat flour
Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour Linangsari, Titis; Hasanah, Uswatun
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5826

Abstract

Sapodilla has not been widely utilized as a processed food product. The processing of sawo into sawo dodol is expected to increase the added value of sawo fruit. The purpose of this study was to analyze the chemical characteristics and the panelists' acceptance of dodol with various formulations of the addition of glutinous rice flour. The method used in making sapodilla dodol is experimental with a comparison of the use of glutinous rice flour, namely F1 (50 gr), F2 (100 gr), F3 (150 gr) and F4 (200 gr). The tests carried out were chemical tests (water content test, ash content test, fat content test and protein test) as well as organoleptic tests (hedonic test). The results showed that the results of the moisture content test had a value of 21.25%-28.86%, the ash content test had a value of 0.91-1.13%, the fat content test had a value of 7.03%-14.39 and the protein has a value range of 1.67% -2.23%. Moisture content and protein content did not meet SNI 01-2986-1992, while ash content and fat content complied with SNI 01-2986-1992 and F4 which formulation was the most preferred by the panelists, namely the formulation with the addition of 200 grams of glutinous rice flour. Keywords: characteristic, chemical, dodol, sapodilla, sensory
Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking Mustofa, Muhammad Zasir; Asmoro, Novian Wely; Handayani, Catur Budi
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5855

Abstract

Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a Completely Randomized Design (CRD) with variations in sodium metabisulfite soaking time (Control, 2 hours, 2.5 hours, 3 hours, 3.5 hours) Repetition 2 times and data collection in duplicate. The stages of the study include, preparation of durian seeds, soaking, drying, grinding, and analysis of physical and chemical characteristics. The chemical characteristics of the research results showed that the water content of durian seed flour ranged from 9.53% - 13.95%. The physical characteristics of the research results showed that the Whiteness Index (WI) value ranged from 68.60 - 82.97%, there was a significant increase in WI with increasing soaking time. Water Binding Capacity (WC) ranged from 152.1 - 228.8 g/g. Oil Binding Capacity (IH) ranged from 86.17 - 109.7 g/g. Bulk density ranged from 0.77 - 0.59 g/ml. Soaking durian seeds in sodium metabisulfite solution significantly affected the physical and chemical characteristics of the resulting flour. Soaking for a longer time increased the whiteness index, water binding capacity, oil binding capacity, and decreased the bulk density of durian seed flour. Keywords: Durian seeds, sodium metabisulfite, soaking, flour.

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