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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 15 Documents
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Search results for , issue "Vol. 5 No. 1 (2025): JFAP" : 15 Documents clear
Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Febriana Ramadhan Abdi, Yenny; Ayu Putri Pamungkas, Niken; Nur Rochmah, Alfi; Putri Suleman, Dininurilmi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6196

Abstract

The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro.
Exploring of Jamu Pahitan, a Traditional Bitter Drink Originating from Java, Indonesia: Ethnopharmacological Studies and Scientific Evidence Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian; Maligan, Jaya Mahar
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6292

Abstract

Jamu is a traditional Indonesian drink that has been recognized worldwide, and is usually drunk by Indonesians, especially Javanese, as a health drink. Jamu pahitan is a type of jamu that is made from one, two, or a mixture of herbal ingredients like Andrographis paniculata and Tinospora cordifolia, with or without adding other herbal ingredients. In Indonesia, jamu pahitan has long been used by local communities, particularly Javanese, as a blood purifier, an anti-allergy, and even a treatment for skin conditions. On another hand, Jamu pahitan could potentially be used to diabetes mellitus management, based on recent studies. Nevertheless, there are still few thorough and scientific investigations on the composition, processing, public health perception, and efficacy of jamu pahitan and its herbal constituents, particularly with regard to diabetes management. Therefore, the formula composition, processing, societal health perception, and pharmacological clinical evidence of jamu pahitan and its constituent herbal ingredients, particularly for the control of diabetes, are all covered in this review. This study's methodology was a narrative literature review, using 1992 - 2023 data as foundational information on the subjects covered. In vitro and in vivo investigations have demonstrated that the herbal ingredients contain a variety of bioactive chemicals, and the aqueous extract of the herbal ingredients composed of jamu pahitan and jamu pahitan alone has pharmacological action as antidiabetic agent. Keywords: anti-diabetic, bioactive compound, formula composition, jamu pahitan, traditional medicine
Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans Amalina, Afnita Nur; Setyawan, Denny; Aulia NH, Tia; Meilawati, Rina; Meilasanti, Rini; Tyastimei, Sheila
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6338

Abstract

Beans are an agricultural commodity that is widely used as raw material for making various types of food products. One of the pre-processing steps for these beans is by soaking. Soaking aims to soften the texture of the beans so that they are easier to process later. Red beans are usually used in making porridge because of their high carbohydrate content, while soybeans have a higher protein content and are usually used to make tofu and tempeh. Soaking results in the mass transfer of water into the material being soaked, resulting in an increase in its mass. This research aims to determine the effect of variations in soaking temperature on the water absorption of red beans and soybeans during soaking. Red beans and soybeans were soaked in water at three temperature variations, namely 10oC, 30oC and 50oC for 1 hour and the mass of the beans was measured every 10 minutes. From the research results it was found that there was an increase in the mass of red beans and soybeans during soaking. There are differences in the increase in mass of red beans and soybeans caused by the type of bean and variations in soaking temperature. The highest amount of water absorption of red beans and soybeans was found when soaked at a temperature of 500C: 42.99% for red beans and 74.67% for soybeans. Keywords: Red bean, Soy bean, Soaking, Temperature, Water absorption
Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch Kirmanto; Hartiningsih, Subekti; Puspasari, Diah Ayu
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6352

Abstract

Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics test stored for 30 days. This study used a non-factorial Complete Random Design (RAL) with 30 panelists and 2 repetitions of analysis on chemical characteristics testing. The data from the study was calculated using Oneway ANOVA with a level of 5% (0.05) and if there was a difference. Followed by Duncan's Multiple Rnage Test (DMRT) using SPSS 26. Based on the results of the study, it is known that storage temperature has a real effect on sensory characteristics, storage temperature of 5°C is preferred compared to temperature of 25°C and -14°C with fat content at storage temperature of -14°C which is 15.51%, temperature of 5°C which is 16.85%, and temperature of 25°C which is 15.13% Keywords: Quail Eggs, Temperature, Sensory, Chemical
Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods Husnun, Fadilah; Suhartatik, Nanik; Kurniawan, Yanuar Aldy; Mustofa, Akhmad
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6369

Abstract

Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, blanching with citric acid solution, and blanching with salt solution) and storage duration (0, 2, 4, 6, and 8 weeks). Storage at 45°C for 8 weeks significantly affected the chemical (moisture content, antioxidant activity, total flavonoids, and pH) and physical characteristics (color analysis and physical appearance). The results showed a decrease in moisture content, antioxidant activity, total flavonoids, and brightness level (L), while pH, redness (a*), and yellowness (b*) increased. Keywords: antioxidants, blanching, flavonoids, storage, freeze-dried soursop
Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate putri, Aldila; Sari, Anisa Rachma; Azkia, Mita Nurul
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6288

Abstract

Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chitosan and alginate dressing materials. Microencapsulation was done using spray drying method and characterization was done by measuring total phenol content, antioxidant activity, and anthocyanin. The research method used is an experimental method with a randomized block design (RBD) consisting of one factor, namely the difference in coating materials: chitosan and alginate. The results showed significant differences in phytochemical characteristics between the two coating materials, where alginate produced microencapsulation with higher levels of anthocyanin and total phenolic phenol compounds. However, results encapsulated with chitosan showed higher antioxidant activity although not significantly different. Alginate microencapsules also had smaller and more uniform particle size. These findings may provide further information regarding the choice of coating materials in the development of more stable and effective purple sweet potato-based products. Keywords: microencapsulation of phytochemicals, bioactive stability, characterization of phenolic compounds
Prebiotics Properties of Oolong Tea Alfi Nur Rochmah; Choiriyah, Nurul Azizah; Abdi, Yenny Febriana Ramadhan; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6311

Abstract

Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbiota and increasing SCFA production which have health effects on the body as antiobesity, improving colon inflammation and preventing cardiovascular disease. Keywords: Oolong tea, prebiotics properties
Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations Wahyuningtyas, Amalia; Ulfa, Masayu Nur; Hutasiot, Nama Tania J
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6385

Abstract

Papaya is included in the climacteric fruit that has a very short shelf life. This fruit is very much found around us. However, papaya has a very complete nutritional value. The decline in the quality of papaya goes hand in hand with the ripening phase of the fruit in the form of texture, taste, and color. Based on this basis, processing is needed to increase the shelf life and selling value of papaya. Innovations that can be done by reducing the moisture content of the product and making it into sheets. This sheet jam is commonly made by mixing fruit, sugar, hydrocolloids and acids. The factor that affects the formation of this sheet jam is acidity. Acids can affect the formation of gels and flavors in sheet jams. This study was carried out by analyzing the physicochemical properties of papaya sheet jam with the addition of citric acid. This study used citric acid levels of 0.5%, 0.75%, 1%, and 1.25%. The tests carried out include physicochemical analysis, namely texture (hardness), moisture content, total dissolved solids, and pH. The data obtained was analyzed using ANOVA. Based on the results of the study, it is known that variations in citric acid concentration have a significant influence on the results of physicochemical tests of papaya sheet jam, especially on moisture content, total dissolved solids, and pH. The higher the concentration of citric acid, the higher the value of the water content, TPT produced. However, the higher the concentration of citric acid added, the lower the texture value (hardness) and pH obtained. Keywords: citric acid, carrageenan, papaya, sheet jam
Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria Suleman, Dininurilmi; Rizki, Prajwalita Rukmakharisma; Susanto, Fika; Rahmawati, Ayu; Zhulaikah, Hanif Nur; Aulia, Maulida; Puspitasari; Firdaus, Nova Novia; Ajeng, Shavira; Hapsari, Alifia Karina
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6392

Abstract

Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that are initially found in fruits and vegetables. This study aims to determine the effect of Vitamin C on pickle and kimchi fermentation process on some vegetable (red chilli, cucumber, water pumpkin and chinese cabbage). The result of analysis showed red chili pickle and cucumber pickle with no salt addition have vitamin C of 42.50 ± 2.07 mg/100gr and 16.13 ± 1.06 mg/100gr, respectively, while with 2.5% salt addition has vitamin C of 29.30 ± 4.14 mg/100gr and 8.80 ± 0.70 mg/100gr, respectively. While water pumpkin kimchi and Chinese cabbage kimchi with no salt addition have vitamin C of 20.50 ± 1,65 mg/100gr and 20.50 ± 0.71 mg/100mg, while kimchi and Chinese cabbage with 2.5% salt addition have vitamin C of 25.81 ± 2,30 mg/100gr and 34.12 ± 1.48 mg/100gr, respectively. Therefore, it showed that the addition of salt ingredient on red chili and cucumber pickle might reduce the vitamin C levels, while it might increase the vitamin C levels of water pumpkin and Chinese cabbage kimchi. Keywords: fermentation, kimchi, pickle, vegetable, vitamin C
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory

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