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Journal of Food and Agricultural Product

jfap
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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 86 Documents

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Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak margaretha ratna yasinta; catur budi handayani; afriyanti afriyanti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Cookies are products that are oven-dried, made from wheat flour, sugar, fat and eggs. Cookies are not only made from wheat flour, there are many other local food ingredients that contain nutritional value and can be used as a basis for making cookies, one of which is mocaf flour. The purpose of this study was to determine the characteristics of mocaf cookies with various types fat in moisture content, swelling and organoleptic properties of mocaf flour cookies. The research method used a completely randomized design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA), if there is a significant difference between the test treatments, it is continued with the Duncan M Quotle Range Test (DMRT). Observation of chemical and physical properties includes testing of moisture content, swelling power. Organoleptic properties were observed with the parameters of taste, color and texture.Key words: cookies, fat, mocaf flour.

SIFAT KIMIA, FISIKA, DAN ORGANOLEPTIK KERIPIK KULIT PISANG KEPOK ( Musa paradisiaca L.) DENGAN PERLAKUAN VARIASI TEPUNG TAPIOKA DAN TEPUNG BERAS Fajar Rasidin Weni; Catur Budi Handayani; Retno Widyastuti
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Pemanfaatan kulit pisang menjadi beberapa produk olahan pangan maupun bahan dasar olahan pangan sudah banyak ditemukan diantaranya, kerupuk kulit buah pisang, tepung kulit buah pisang, permen kulit buah pisang, dan keripik kulit buah pisang. Belum banyak penelitian tentang pemanfaatan kulit pisang yang diolah menjadi keripik kulit pisang dengan formulasi tepung beras dan tepung tapioka yang berbeda, oleh karena itu penelitian ini perlu dilakukan. Penelitian ini bertujuan untuk mengetahui sifat kimia, fisika, dan organoleptik keripik kulit pisang kepok (Musa paradisiaca L.). Sampel yang digunakan adalah keripik kulit pisang kepok dengan formulasi tepung beras dan tepung tapioka berbeda yaitu K1 (0 : 100)%, K2 (10 : 90)%, K3 (20 : 80)%, dan K4 (30 : 70)%. Nilai rata-rata kadar air keripik kulit pisang berkisar antara 4,28 % - 10,72 %. Hasil data menunjukkan nilai rata-rata kadar abu keripik kulit pisang berkisar antara 5,94 % - 6,61 %. Sedangkan keripik kulit pisang dengan kerenyahan tertinggi terdapat pada formulasi K4, kerenyahan terendah terdapat pada formulasi K2. Pada uji organoleptik yaitu rasa, warna, dan tekstur keripik kulit pisang yang paling disukai terdapat pada perlakuan formulasi K4.Kata Kunci: formulasi tepung beras dan tapioka, keripik kulit pisang, sifat fisika, sifat kimia, sifat organoleptik

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

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

Comparison of gas chromatography detectors and its application in food analysis Yurika Sugiharto; Evelyn Natania; Sherlin Angelina Febriyanti; Oki Krisbianto
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Gas Chromatography (GC) is an instrument used for analyzing gaseous compounds based upon differences of boiling point and polarity. The mobile phase of GC is an inert (unreactive) gas. GC consists of several components, one of them is a detector. Detector provides an electronic signal that is recorded, and component concentration shown in the chromatogram. A detector has interrelated properties to the other. The properties of the detector are considered under three main headings: (1) types of detector, (2) sensitivity, and (3) ease of operation. Ideal detector for one application is not necessarily ideal for another application. Application of GC coupled with a detector in food analysis are also informed. Detectors that are discussed are Thermal Conductivity Detector (TCD), Flame Ionization Detector (FID), Electron Capture Detector (ECD), and Mass Spectrometer (MS).

Karakteristik Edible film dari Pati Umbi Garut (Maranta arundinacea) dengan Penambahan Carboxymethylcellulose Batang Jagung (Zea mays) afriyanti afriyanti; novian wely asmoro; retno widyastuti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

One of the main ingredients in making edible films is starch. Arrowroot has a high starch content so that it can be used as raw material for making edible films. To increase the tensile strength and improve the surface structure of the edible film, it is necessary to add carboxymethylcellulose (CMC). However, it is necessary to have the right CMC concentration in order to produce an edible filmwith optimal tensile strength. The purpose of this study was to determine the correct CMC concentration of corn stalks to produce edible films with the best physical and chemical characteristics. The experimental design used in this study was a non-factorial completely randomized design, namely the concentration of commercial CMC: CMC corn stalks (ml) with five treatment levels, namely: A1 = 1: 0; A2 = 0.75: 0.25; A3 = 0.5: 0.5; A4 = 0.25: 0.75; and A5 = 0: 1. Each treatment was repeated four times in order to obtain the experimental unit 5 x 4 = 20 experimental units. The product analysis carried out was the moisture content, thickness, and pH of the edible film. The data obtained were calculated statistically with Anova and if there was a significant difference between treatments, it was continued with the Duncan's Multiple Range Test (DMRT). The highest water content and thickness were obtained in the addition of 1 ml (A) CMC treatment.Keywords: arrowroot, carboxymethylcellulose, corn, edible film

Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes Evita Riviani Achmadi
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Background: Food enzyme is important ingredient for bakery industry to improve production process, functional properties and characteristic bakery product. Food enzym can be applied as single or combination enzym based on purpose which is need on processing. Based on several literatures, application combination enzymes more effective than single enzym, due to synergism effect between enzym which combine. Combination enzymes can be mixed from same or different class of enzym, it is depended on selected specification and characteristic enzym. Application of combination enzymes commonly act as processing aid which added in flour while mixing process. Therefore, it is important to understand work mechanism of combination enzym in processing stage especially mixing, fermentation and baking. Sinergysm in combination enzym can be enhance using optimization method to improve quality of processing and bakery product. Response Surface Methode (RSM) with Central Composite Design (CCD) as a design experiment is the most effective and efficient method which commonly applied for modelling and optimization in food processing. This method helps to make informed decision on a process with the objective of improving efficiency and minimizing cost while maintaining quality.Scope and approach: This review explain about the role combination enzyme application in bakery product which discuss under four main headings include (i) Application of combination enzymes in bakery product ii) Mechanism combination enzymes to enhance bakery product quality include processing (mixing, fermentation and baking) and sensory properties (texture, taste, colour and appearance) iii) Optimization of combination enzym in bakery product using Respond Surface Method (RSM) iv) Regulation food enzym usage in United State, Europian Union and Indonesia. Evaluation mechanism, application and optimization of combination enzymes can be used as a base for sustainable development bakery product which is safe for consume and accordance to food regulation. The differences regulation between country can be considerate when supply and distribution chain of industrial and retail food companies stretch around the globe.Key findings and conclusion: The combination of enzymes provides a synergistic effect depending on the type and mechanism enzymes which is affected each other. Type and mechanism enzymes can be affected with process parameter and ingredient which is a part of food matrix while processing runs. Therefore, the suitability between process parameters, ingredient, specifications and characteristics enzyme are needed to gives significant results for optimization of enzyme combinations in bakery production. Understanding the role of enzymes as a part of food system is important as a basic knowledge in selection of enzymes to be combined. This helps researchers and developers to optimize the combination of enzymes by taking into account conditions of the process stages in bakery production. RSM with CCD as design experiments is the most efficient method because its only requires a small amount runs. CCD uses the build-up principle to build a quadratic model using the information gathered from the 2n factorial design. If the linear model of the 2n factorial is not significant, it is possible to design another trial based on the CCD principle to improve the model. Model improvement using build-up principle is suitable with the food industry needed, which requires fast, precise and accurate validation and verification in making decisions in terms of product development and production process.Keyword: Combination enzymes, RSM (Response Surface Method), CCD (Central Composite Design), regulation, mechanism, application.

Effect of Addition of Lemongrass Extract (Cymbopogon citratus) On Edible Film From Garut Starch (Marantha arundinaceae L.) As an Antimicrobial Muthi'ah Muthi'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

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

The Effect of Substitution of Buffalow Milk with Soy Milk on the Nutritional Value of Palopo Marhama Marhama; Satrijo Saloko; Siska Cicilia
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

This study aims to determine the nutritional value of palopo which was substituted with soy milk. This study used an experimental method with a one-factor completely randomized design (CRD) consisting of 6 levels of ratio of buffalo milk: soy milk, namely K0 = 100%: 0%, K1 = 80%: 20%, K2 = 60%: 40%. , K3 = 40%: 60%, K4 = 20%: 80% and K5 = 0%: 100% with 3 repetitions. The observed data were analyzed for variance (Analysis of Variance) with a real level of 5%. If there is a significant difference, a 5% BNJ further test is performed. The parameters observed in this study were fat content, protein content, moisture content, antioxidant activity, total phenol, and sensory parameters including aroma and taste. The results showed that there was a significant effect on all observed parameters but had an insignificant effect on oHue. The higher the ratio of soy milk causes an increase in antioxidant activity, water content, total phenol but decreases fat content, protein content and viscosity of palopo. In terms of chemical, physical and sensory parameters, the treatment with a ratio of 80% buffalo milk: 20% soy milk was the best result with an antioxidant activity value of 50,50%; total phenol 4,58 mg GAE / g; water content 71,39%; fat content 5,23%; protein content 3,54%; and sensory quality that can be accepted by the panelists. Keyword : buffalo milk, palopo, soy milk

Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan Novian Wely Asmoro
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

ABSTRACTCassava (Manihot esculenta crantz) has a carbohydrate content of 34%, which is one of the potential commodities in Indonesia. Widely, cassava is used by the people of Indonesia as a staple food and can be processed directly into various local food products. Modern modification of cassava flour currently uses technology that includes physical, chemical or microbiological modifications. Mocaf (Modified Cassava Flour) is a modification of cassava flour using a fermentation technique. The modification process of cassava flour aims to change the characteristics of the flour produced. Changes in the characteristics of the modified cassava flour mocaf encourage its use to become more varied. The stages of making mocaf flour are: cutting / slicing cassava into chips with a thickness ranging from 0.5-1 cm, soaking and fermenting, draining and drying, and the final stage of milling / flouring. The fermentation process is an important process in making mocaf, fermentation involves microbes from both bacteria and fungi. One of the bacteria that is widely used is lactic acid bacteria (LAB) species Lactobacillus plantarum. The fermentation process lasts for 36-72 hours, resulting in an increase in the protein content of mocaf flour. The results obtained by substitution of mocaf flour to wheat flour in wet bread and noodle products ranged from 20%-40%, for cookies products it could reach 100%. Keywords: Fermentation, Mocaf, Cassava

Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula Rofiqoh Husni Noormala; Novian Wely Asmoro; Retno Widyastuti
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Tanaman sirsak memiliki daun dengan kandungan antioksidan yang tinggi. Daun sirsak juga memiliki berbagai manfaat diantaranya sebagai antibiotik, antiinflamasi, detoksifikasi dan antibakteri. Selama ini daun sirsak hanya diolah menjadi obat tradisional selain itu hanya dimanfaatkan masyarakat sebagai pakan ternak. Salah satu upaya membuat daun sirsak lebih diminati yaitu dibuat produk olahan sirup. Berdasarkan SNI pembuatan sirup yaitu mengandung ˃65% gula sehingga dilakukan penambahan gula dengan variasi konsentrasi 40%, 50%, 60%, 70% dan 80%. Penelitian ini bertujuan mengetahui pengaruh konsentrasi variasi penambahan gula terhadap sifat kimia (pH, gula reduksi dan aktivitas antioksidan) dan sifat organoleptik (warna, aroma, rasa dan keseluruhan) sirup daun sirsak. Penelitian dilakukan dengan menimbang daun sirsak sesuai perlakuan, dicuci, dihaluskan, disaring, dimasak dengan penambahan konsentrasi gula, sehingga terbentuk sirup daun sirsak. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor variasi konsentrasi gula yaitu 40%, 50%, 60%, 70% dan 80%. Parameter penelitian meliputi nilai pH, gula reduksi, aktivitas antioksidan dan organoleptik. Data kemudian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dengan tingkat signifikansi 5%. Hasil penelitian menunjukan bahwa, variasi konsentrasi gula sirup daun sirsak berpengaruh nyata terhadap sifat kimia sirup daun sirsak yang dihasilkan, konsentrasi 80% sirup daun sirsak menghasilkan nilai pH paling tinggi sebesar 6,43 dan gula reduksi yaitu 28,17, tetapi untuk aktivitas antioksidan mendapatkan nilai terendah yaitu 9,33%. Variasi konsentrasi gula juga berpengaruh nyata terhadap nilai organoleptik sirup daun sirsak yang di hasilkan. Uji organoleptik keseluruhan pada sampel 80% gula + 20% sari daun sirsak memiliki nilai tertinggi sebesar 3,13 (netral).Kata Kunci : Daun Sirsak, Gula Pasir, Konsentrasi, Organoleptik, Sirup

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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

Abstract

Abstract

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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