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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
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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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Morphology, the bioactive compound and essential oil profiles of Indonesian Syzygium myrtifolium leaf: A brief literature review: - Jatmiko Eko Witoyo; Nelsy Dian Permatasari; Atika Hamaisa; Panggulu Ahmad Ramadhani Utoro
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.v6i1.7945

Abstract

Syzygium myrtifolium leaves are plants commonly found in Indonesia and have the potential to be a source of bioactive compounds and essential oils. This article provides a brief review of the morphological characteristics, bioactive compounds, and essential oil profiles of Syzygium myrtifolium leaves from Indonesia, based on relevant scientific publications. The research method employed was a literature review of journal articles, proceedings, and bachelor’s thesis published between 2015 and 2025, retrieved from Google Scholar, ResearchGate, and Crossref. The study showed that Syzygium myrtifolium leaves have distinctive morphological characteristics, particularly changes in leaf color associated with leaf maturity. Syzygium myrtifolium leaves are reported to contain various bioactive compounds, including flavonoids, phenolics, tannins, saponins, alkaloids, steroids, and triterpenoids. Furthermore, Syzygium myrtifolium leaves produce essential oils with varying yields and volatile compound compositions. Overall, this brief literature review shows the potential of Indonesian Syzygium myrtifolium leaves as a source of bioactive compounds and essential oils for the development of products based on local resources. Keywords: bioactive compounds, essential oil, leaf morphology, Syzygium myrtifolium
Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility Andi Laila Nugrawati Mustarim; Muhammad Iqbal Kusumabaka Rianse; Ilian Elvira; Fitria Dewi; Fatahu; Adri Aningsih Fardila Putri
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.v6i1.7955

Abstract

Rice as the main staple food in Indonesia has a relatively high glycemic index, which may increase the risk of metabolic disorders. Rice engineering through the retrogradation process is one approach that can be applied to reduce its glycemic index. This study aimed to evaluate the effectiveness of post-cooking freezing in engineering rice starch retrogradation to promote resistant starch formation and reduce glycemic digestibility. Freezing was conducted stepwise for 24, 48, and 72 hours. Retrogradation was analyzed through amylose absorbance measurement, while digestibility was evaluated by in vitro starch hydrolysis with glucose determination using a colorimetric method based on 3,5-dinitrosalicylic acid (DNS). The results showed that post-cooking freezing was able to reduce starch digestibility through the formation of retrograded structures. The hydrolysis index of all samples ranged from 2.79 to 4.60%, and the predicted glycemic index was in the range of 41.24–42.25, which falls into the low category. The pattern of digestibility changes showed an increasing trend at 24 and 48 hours of freezing, followed by a decrease at 72 hours. This digestibility profile formed a U-shaped pattern, which may be attributed to the dynamic nature of the retrogradation process during freezing. Keywords: functional rice, resistant starch, predicted glycemic index, starch hydrolysis, in vitro
Utilization of food waste as edible coatings to support a circular economy: a systematic literature review Elya Antariksana Bachmida; Nur Afni; Wiharyani Werdiningsih
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.v6i1.7958

Abstract

Food waste represents a global challenge that significantly affects environmental sustainability and the resilience of food systems. Innovative approach to food waste valorization involves its conversion into edible coating materials to extend the shelf life of food products. This study aims to systematically examine the potential of various food waste streams as raw materials for edible coatings in support of circular economy implementation. A systematic literature review (SLR) methodology was employed by identifying 15 relevant research articles published between 2010- 2025 through Google Scholar. The findings indicate that organic residues such as fruit peels (banana, cocoa, jackfruit), starchy wastes (banana pseudostem, durian seeds, potato peels, cassava), and animal-derived waste (crustacean shells) contain essential biopolymers, including pectin, starch, and chitosan. Data synthesis further reveals that the application of modern extraction techniques, such as Microwave-Assisted Extraction (MAE), along with composite formulations enriched with active agents (liquid smoke, herbal extracts, or beeswax), significantly enhances the mechanical and hydrophobic properties of the coatings. Applications on climacteric fruits (tomato, papaya, citrus) and non-climacteric fruits (strawberry, grape, apple) have been shown to effectively reduce respiration and transpiration rates, leading to decreased weight loss and improved vitamin C retention. In animal-based products (fish and sausages), chitosan coatings demonstrated the ability to inhibit lipid oxidation and suppress microbial growth, as indicated by Total Plate Count (TPC) values. Overall, the transformation of food waste into edible coatings not only provides protection against chemical and microbiological deterioration but also generates economic value from organic residues while mitigating environmental impacts. Keywords: Edible coating, food waste, circular economy, shelf life, biopolymer
The Role of Cleaner Production Technology in Indonesia's Food Industry in Improving Product Quality: A Mini Review Nurul Izzah Aulia; Fatria Resti Haryani; Onne Akbar Nur Ichsan; Syifa' Robbani
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.v6i1.7976

Abstract

The food industry in Indonesia faces challenges in improving product quality in line with demands for environmental sustainability and resource efficiency. Clean Production Technology (CPT) is a strategic approach that integrates pollution prevention, energy efficiency, and optimization of raw material use in food production processes. This study aims to briefly review the role and contribution of clean production technology in improving the quality of food industry products in Indonesia. The method used is a literature review of various scientific publications, institutional reports, and policies related to the application of CPP in the food sector. The review results show that the application of clean production technology, such as waste minimization, reuse of by-products, energy and water efficiency, and the application of environmentally friendly process technology, contributes positively to improving product quality, food safety, and quality consistency. In addition, TPB also supports the improvement of the food industry's competitiveness through reduced production costs and an improved corporate environmental image. However, the implementation of TPB in Indonesia still faces obstacles in the form of technological limitations, initial investment, and low awareness and capacity of human resources. Therefore, synergy between industry players, government, and academics is needed to strengthen the sustainable adoption of clean production technology. The results of this study are expected to be an initial reference in the development of policies and strategies for the application of TPB in the national food industry. Keywords: Resource efficiency, food industry, environmental sustainability, product quality, clean production technology
Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi Ilian Elvira; Baihaqi; Mariani L; Andi Dahlan; Nur Suci; Agry Anugrah Pertiwi
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.v6i1.8043

Abstract

Kabuto is a traditional fermented food originating from Muna Regency, Southeast Sulawesi, Indonesia, made from cassava through a spontaneous fermentation process. The presence of microorganisms during fermentation plays an important role in the development of sensory characteristics such as flavor, aroma, texture, and ultimately determines the final quality of the product. This study aimed to isolate and identify microorganisms involved in the fermentation process of kabuto. Microbial isolation was conducted on days 0, 2, 4, and 6 of fermentation using the pour plate and spread plate methods on de Man, Rogosa and Sharpe Agar (MRSA), followed by incubation at 37 °C for 48 hours. The resulting colonies were enumerated using the Total Plate Count (TPC) method, and Gram staining was performed to determine the characteristics of bacteria present during fermentation. The results showed that the microbial population increased gradually throughout the fermentation process, reaching the highest count on day 6 at 1.68 × 10^8 CFU/g. Gram staining results indicated that the microbial population was dominated by Gram-positive bacteria, suggesting the presence of lactic acid bacteria as the primary microorganisms involved in fermentation. Gram-negative bacteria were detected at the early stage, likely originating from raw materials and the surrounding environment. The dominance of lactic acid bacteria has positive implications for product safety due to pH reduction and inhibition of pathogenic microorganisms. However, the presence of Gram-negative bacteria in the early stage indicates a potential risk of contamination if proper sanitation is not maintained. Therefore, process control and hygienic practices are essential to ensure the safety of kabuto. Further studies are recommended to perform molecular identification and evaluate food safety parameters. Keywords: lactic acid bacteria, fermentation, Kabuto

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