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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 105 Documents
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Evaluation of Temperature and Storage Conditions of Onggok flour (Manihot esculenta) Viewed from Physicochemical Parameters Nadia Massita; Arita Dewi Nugrahini
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7149

Abstract

Onggok flour is a flour obtained by grinding dried and sieved cassava tubers until it becomes coarse granules in certain sizes. Storage will greatly affect the characteristics of the material as well as its shelf-life. This study aimed to determine the value of physicochemical parameters of onggok flour at storage temperatures of 300C and 500C. In addition, this research also aimed to evaluate the physical condition of the existing warehouse in the company. The study was conducted by storing onggok flour at two different temperatures for five weeks. In assessing the best storage temperature, the main characteristics will be assessed as a reflection of the quality of onggok flour quality, defined into 6 parameters based on Indonesian National Standard and the industry’s internal standard, such as moisture content, pH, colour, degree of acidity, and viscosity at 500C and 900C. The physicochemical parameter values of onggok flour obtained at 310C and 550C were 9.37% and 8.88% for moisture content, 3 ml and 3.07 ml NaOH for acidity degree, 82.26 and 82.46 for colour (lightness), 0.31 and 0.33 for viscosity at 500C, 0.26 and 0.28 for viscosity at 900C, and 5.22 and 5.27 for pH, respectively. 5 of the 6 parameters showed a better characteristic at 550C, so the more appropriate temperature for onggok flour storage is 550C. The suggested improvements includes adding more vents, roof plasterboard, wooden pallets, and temperature control devices, reduction of sack piles, periodic floor cleaning and the increase in the number and type of pest control instruments. Keywords: onggok flour, temperature, storage, warehouse
Rambutan (Nephelium lappaceum L.) as a Source of Nutrients and Functional Compounds: An Overview Indra Marliana; Arum Widyastuti Perdani
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7228

Abstract

Rambutan is a tropical horticultural commodity with considerable economic potential and prospects for product development. Its utilization is not limited to fresh consumption but may also be developed into value-added raw materials. This article aims to review the nutritional composition and functional properties of rambutan (Nephelium lappaceum L.) and its potential applications in various sectors. The study employed a literature review method by examining relevant national and international scientific publications, followed by descriptive analysis to obtain a comprehensive synthesis. Rambutan contains water, carbohydrates, protein, and various micronutrients. In addition to the edible pulp, the seed and peel also demonstrate significant potential. Rambutan seeds are rich in fatty acids and protein, while the peel contains high levels of phenolic compounds and antioxidants. Several studies indicate that rambutan peel extract exhibits stronger antioxidant, antimicrobial, and antidiabetic activities compared to other parts of the fruit. These properties highlight its potential applications in the food, cosmetic, and pharmaceutical industries, while also supporting agricultural waste valorization through the utilization of seeds and peels. Keywords: biological activity, functional compounds, nutritional components, rambutan, waste utilization
Axiological Perspectives on the Development of Sustainable Natural Food Preservatives Derived from Sea Grapes (Caulerpa spp.) Moegiratul Amaro; M Sarjan; Siska Cicilia; Mutia Devi Ariyana; Ida Ayu Widhiantari; Hanifah Ayu; Sudarli; Gunawan; Amrullah; Husnul Jannah; Aida Muspi’ah
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7623

Abstract

The use of synthetic preservatives in the food industry has raised significant health and environmental concerns due to their carcinogenic potential, endocrine-disrupting effects, allergenic risks, and toxic residues in ecosystems. This study examines the potential of sea grapes (Caulerpa spp.) as a natural food preservative from an axiological perspective, encompassing health values, environmental ethics, and socio-economic benefits. Caulerpa racemosa and Caulerpa lentillifera contain polyphenols, flavonoids, tannins, terpenoids, alkaloids, and sulfated polysaccharides (ulvan, fucoidan), which exhibit strong antioxidant and antimicrobial activities. These compounds have been shown to inhibit pathogenic bacteria, slow oxidation, and function effectively as preservatives in various forms such as extracts, edible films, powders, and functional food applications. From an axiological standpoint, the use of Caulerpa supports food safety, public health, environmental sustainability, and economic empowerment of coastal communities through product diversification and value-added processing of renewable marine bioresources. Despite its promising potential, challenges remain, including variability in metabolite content, the need for standardization, and long-term safety assessments. This study highlights Caulerpa spp. as a strategic candidate for developing safe, eco-friendly, and sustainable natural food preservatives. Keywords: Sea grapes, Antimicrobial activity, Antioxidants, Caulerpa spp., Natural preservatives
Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food supporting food security Siska Cicilia; Muhammad Sarjan; Arifuddin Sahidu; Amrullah; Moegiratul Amaro; Mutia Devi Ariyana; Ida Ayu Widhiantari; Husnul Jannah; Sudarli; Hanifah Ayu; Aida Muspiah; Gunawan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7625

Abstract

The rising prevalence of degenerative diseases in Indonesia, such as hypertension and diabetes mellitus, is closely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucial preventive effort is the development of functional foods, especially resistant starch, which helps improve glycemic response, gut health, and metabolic profiles. This study aims to assess the development potential of resistant starch from mas banana as a functional food to support national food security. The research method was a qualitative literature review, analyzing scientific publications on the characteristics, synthesis, application, and benefits of resistant starch from mas banana. Results reveal that resistant starch from mas banana can be produced through physical, chemical, and enzymatic modifications, yielding superior starch properties which not only provide beneficial physiological effects but also have the potential to substitute imported wheat-based products. The development of functional foods based on mas banana resistant starch is scientifically relevant and an axiological strategy to strengthen food security by diversifying local carbohydrate sources. Keywords: food security, functional food, mas banana
Red Palm Oil as a Source of Natural Antioxidants: a Review of its Potential in the Development of Functional Foods Wahid Wirawan; La Ode Alwi; Eko Aprianto Johan; Wira Yuda
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7651

Abstract

Red Palm Oil (RPO) is a natural antioxidant source rich in carotenoids, particularly beta-carotene, and vitamin E, with significant potential for development as a functional food ingredient. However, the primary challenge in utilizing RPO is the degradation of its bioactive compounds, such as carotenoids and vitamin E, during processing and storage. This degradation can affect the nutritional quality and health benefits of products containing RPO. This article is a narrative review aimed at evaluating the potential of Red Palm Oil (RPO) as a natural antioxidant source in the development of functional foods. The article also identifies the key challenges in maintaining the stability of bioactive compounds and reviews various cutting-edge technological solutions that can enhance its stability, which have not been widely addressed in the existing literature. The proposed approaches include the use of low-temperature processing technologies, microencapsulation, and nanoemulsion to preserve the nutritional quality and bioactive compound effectiveness in RPO. The findings indicate that while RPO has a high content of carotenoids and vitamin E, the stability of these compounds heavily depends on the processing methods used. The application of proper processing technologies can enhance RPO’s potential in functional food products, contributing to the prevention of degenerative diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. In conclusion, RPO has significant potential in the functional food industry; however, further innovations in processing technologies and marketing strategies are required to optimize its utilization. Keywords: Red Palm Oil, antioxidants, carotenoids, vitamin E, functional foods
Exploration of Endophytic Bacteria from Benincasa hispida (Kundur) Plants Originating from Southeast Sulawesi and Their Antibacterial and Antibiofilm Activities against Staphylococcus aureus Ekajayanti Kining; Efrita Bataragoa; Fitria Dewi; A. Ainun Nurfajrin
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7665

Abstract

The main problem addressed is the increasing resistance of S. aureus, making it necessary to discover new bio-based antibacterial sources. This study aimed to isolate and identify endophytic bacteria from the leaves of B. hispida originating from Southeast Sulawesi, and to evaluate their antibacterial and antibiofilm activities against S. aureus using the disc diffusion method and crystal violet assay. The research methods included surface and internal tissue sterilization of the plant, isolation of bacterial colonies, Gram staining, metabolite extraction, bioactivity tests, and phytochemical assays. Results indicated one endophytic bacterial isolate with Gram-positive characteristics, and the endophyte extract demonstrated very strong antibacterial activity at a concentration of 200 microgram/mL (inhibition zone 22–23 mm, comparable to the positive control). The percentages of growth inhibition and biofilm degradation reached >80% and >70% respectively at the highest concentration. In conclusion, endophytic bacteria from B. hispida of Southeast Sulawesi have promising potential as a natural source of antibacterial and antibiofilm agents relevant for therapeutic development against S. aureus infections. Keywords: Benincasa hispida; antibacterial; antibiofilm; S. aureus; Kendari
Review of traditional soy-based fermented foods from Indonesia Tri Nurmaseli; Boby Pranata; Harumi Sujatmiko; Dwi Indah Permata Sari; Ina Permata Sari; Onne Akbar Nur Ichsan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7682

Abstract

  Traditional Indonesian soy-based fermented foods most notably tempeh, oncom (red and black varieties), tauco, and kecap (sweet soy sauce) represent a rich intersection of culinary heritage, microbial ecology, and nutritional innovation. This review synthesizes current knowledge on the production methods, microbial communities, biochemical transformations, and potential health implications of these products. Fermentation by molds (e.g., Rhizopus spp. and other filamentous fungi), bacteria (including Bacillus spp. and lactic acid bacteria), and yeasts drives proteolysis, carbohydrate modification, vitamin biosynthesis, and the breakdown of antinutritional compounds such as phytic acid, leading to improved protein digestibility, increased amino acid availability, and the generation of bioactive peptides and other metabolites with antioxidant, antihypertensive, and immunomodulatory potential. We examine traditional and modernized processing practices, strain-level functionality, and analytical approaches used to characterize metabolite profiles and microbial succession. Critical challenges and gaps are identified: inconsistent product quality, microbial safety concerns (including mycotoxins and opportunistic contaminants), limited strain characterization, and the tension between standardization for scale-up and preservation of local artisanal knowledge. We highlight emerging solutions that control starter cultures, integrate omics (metagenomics, metabolomics), and pilot clinical assessments to substantiate health claims and improve process control while maintaining cultural authenticity. By bringing together ethnographic, microbiological, and biochemical perspectives, this review provides a roadmap for interdisciplinary research and responsible commercialization of Indonesian soy-based fermented foods as nutritious, sustainable ethnic foods. Keywords: fermentation, microorganisms, soy-based, traditional foods
The Effect of Corn Flour (Zea Mays Indurate) Substitution on the Physical Properties and Sensory Quality of Mini Dry Pastel Skin Fathimah Azzahro; Yeni Yulianti; Sachriani
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7750

Abstract

This study aimed to analyse the effect of corn flour substitution on physical properties, including brittleness and oil absorption, as well as sensory quality tests covering colour, aroma, taste, and texture in mini dry pastel skins. The research was conducted from December 2024 to June 2025 at the Pastry Bakery Laboratory for sensory quality testing, while physical properties were tested at the Food Engineering Laboratory, Jakarta State University. This type of research is classified as quantitative research using the experimental method, with corn flour substitution treatments of 20%, 30%, and 40%. Sampling was conducted randomly, with each panellist receiving one randomly selected sample, coded only by the researcher. Sensory quality testing was conducted on 15 moderately trained panellists for each sample. Physical properties were tested using a Texture Profile Analyser for brittleness and oil absorption, by calculating the difference between the amount of oil absorbed before and after the baking paper was exposed to it. The physical property analysis technique used the Anova test, followed by the Duncan test, while the sensory quality analysis used the Kruskal-Wallis test, followed by the Tukey test. The brittleness test results showed a significant effect, with the best results obtained at 30% treatment, while there was no significant effect on oil absorption. Sensory quality test results for colour, corn aroma, savoury taste, corn taste, and texture (crispness) showed no significant effect. The results of this study recommend a percentage of 30% as a reference for further research, as it is considered to be in line with the characteristics of a crispy but not too brittle pastel crust and for the optimal use of corn flour. Keywords: pastel crust, corn flour, physical properties, sensory quality test
Evaluation of Protein Content, Moisture Content, and Sensorial Acceptability of Crackers with the Addition of Moringa Leaf Puree Kristianus Elky Saputra Ladiba; Nelsy Dian Permatasari; Jatmiko Eko Witoyo
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7892

Abstract

Crackers are a popular traditional Indonesian snack that generally has a low protein content. Fortification with natural ingredients rich in nutrients, such as Moringa leaves puree, is an alternative to increase the nutritional value of crackers. Nevertheless, the utilization of moringa leaves in food systems, particularly in Kalimantan Barat, remains relatively underdeveloped. So, this study aims to evaluate the protein content, moisture content, and sensory acceptance of crackers with various additions of moringa leaf puree. Crackers were made by adding moringa leaf puree at concentrations of 0% (control), 3%, 5%, and 7% (w/w). Protein content was analyzed using the Kjeldahl method, and moisture content was analyzed using the thermogravimetric method. Sensory acceptability, including color, aroma, taste, and texture, was evaluated using a scoring test, and overall acceptability was assessed using a hedonic test with 20 semi-trained panelists. Data analysis for protein and moisture content employed linear regression, while sensory acceptability was evaluated using One-way ANOVA. Results indicated that the addition of Moringa leaf puree tends to increase the protein and moisture content of the uncooked raw crackers, achieving R² values of 0.9715 and 0.9018, respectively, as determined by linear regression analysis. The scoring test revealed that the addition of moringa leaf puree significantly influenced all observed attributes. According to hedonic testing, crackers containing 5% moringa leaf puree were the most preferred by-panelists. This study concludes that a concentration of 5% moringa leaf puree is the recommended formula for producing crackers with enough nutritional value and favorable sensory acceptance by panelists. Keywords: crackers, moisture content, Moringa leaves puree, protein content, sensorial acceptability
The Comparison of Food Dehydrator and Intermittent Microwave Drying (IMD) on the Quality Characteristics of Butterfly Pea Flower (Clitoria ternatea L.) Asri Widyasanti; Kaylasari Rhamadani; Syifa Khairunnisa; Vannesa Beatrix
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7926

Abstract

Butterfly pea flower (Clitoria ternatea L.) has high moisture content and heat sensitive anthocyanin pigments, which makes drying method selection critical to maintain product quality. Conventional drying often requires long processing time, while rapid drying may cause quality degradation. This study aimed to compare the effectiveness of food dehydrator and intermittent microwave drying on the moisture content and color characteristics of dried butterfly pea flower. Drying using a food dehydrator was carried out at 65°C for 6 hours, while intermittent microwave drying was performed at 400 W with a heating cycle of 60 seconds on and 60 seconds off for a total of 24 minutes. Moisture content was analyzed using the thermogravimetric method, and color characteristics were measured using a chromameter based on CIE L*, a*, and b* parameters. The results showed that intermittent microwave drying significantly reduced drying time compared to the food dehydrator. The final moisture content obtained using intermittent microwave drying was lower than that of the food dehydrator and met the standard for dried herbal products. Both drying methods caused changes in color, with food dehydrator producing more uniform color, while intermittent microwave drying showed a greater shift toward yellow red tones. These results indicate that intermittent microwave drying is more efficient in moisture removal, while food dehydrator provides better color uniformity. Selection of the drying method should consider the balance between processing efficiency and color quality. Keywords: butterfly pea flower, drying method, moisture content, color characteristics, intermittent microwave drying

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