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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 86 Documents
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Telaah: Pengaruh Variasi Jenis Bahan dan Metode Pengawetan Alami Terhadap Kualitas Telur Ayam Ainun Nafisah; Nurul Annazhifah; Marti Marti; Zahra Nur Fadhilah; Risma Destiana Wiyono; Retno Putri Salsabila Sunardi; Audia Daniati Zahra
Journal of Food and Agricultural Product Vol. 3 No. 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3616

Abstract

Chicken eggs are one of the food products that are easily contaminated by microorganisms either directly or indirectly. Contamination generally comes from straw where eggs are laid, soil, air and poultry droppings. Eggs stored at room temperature for more than 10-14 days will undergo chemical and microbiological changes which result in a decrease in quality. One of the things that is needed to address this is to preserve egg products so that the products can be stored for a longer time. The main parameters of egg quality can be observed based on the index of egg yolk and egg white, HU value, and pH value. active ingredients contained in the ingredients, conditions and duration of storage, and methods of preservation. Preservation methods can be done by utilizing natural ingredients that contain active compounds. Active compounds that play a role can be tannins, polyphenols, flavonoids which act as natural antimicrobial substances. Generally, these active compounds will inhibit the entry of microorganisms through the pores of the eggs by forming complex compounds so that the metabolism of microorganisms will be disrupted.Keywords: Active Compounds, Damage, Eggs, Natural Ingredients, Preservation.
Karakteristik Fisik dan Kimia Puff Pastry dengan Pewarna Bunga Telang (Clitoria ternatea L.) Rahmania Nur Afiah; R. Baskara Katri Anandito; Faridah Halimatus Sa’diyah
Journal of Food and Agricultural Product Vol. 3 No. 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3647

Abstract

Puff Pastry merupakan makanan sejenis roti kering yang berlapis-lapis, bertekstur renyah, dan banyak diminati di Indonesia. Penelitian ini berisi tentang pembuatan produk puff pastry dengan pewarna bunga telang yang mengandung antioksidan. Proses produksi puff pastry dengan pewarna bunga telang dilakukan dengan beberapa tahap diantaranya yaitu penyiapan bahan, penimbangan, pembuatan ekstrak bunga telang, pencampuran, rounding dan resting, pemasukan pastry margarine dan pelipatan adonan, pengistirahatan (resting), pencetakan, pengovenan, pendinginan dan pengemasan. Berdasarkan uji organoleptik, sampel terpilih adalah puff pastry dengan 40 gram bunga telang segar. Hasil analisis kimia didapat kandungan gizi puff pastry ini memiliki kandungan air sebesar 6,84%, kadar abu sebesar 1,36%, kadar protein sebesar 9,11%, kadar lemak sebesar 25,76%, kadar karbohidrat sebesar 56,92%, dan aktivitas antioksidan sebesar 35,30%.
pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan Ajeng Zahra Kinanti; Nurwati; Muhamad Hasdar
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4315

Abstract

This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher the carrageenan concentration, the lower the sugar content in pineapple jam. However, the addition of carrageenan had no significant effect (P>0.05) on the pH of pineapple jam. Carrageenan acts as a thickener and water binder in jam but does not substantially change the level of acidity (pH). Keywords: carrageenan, sugar content, honey pineapple jam, and pH
Evaluasi sensori dan resistensi es krim jagung kelor dengan penstabil yang berbeda Kamilla Riska Tiastuti; Mohammad Jusuf Randi; Yan El Rizal Unzilatirrizqy Dewantoro
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4331

Abstract

This study aims to evaluate the sensori, pH, sugar content, and melting properties of ice cream made from a mixture of corn and moringa leaves with the addition of alginate stabilizer, CMC, and gelatin. This study used a completely randomized design (CRD) in one direction, where the main factor was the type of stabilizer (alginate, carboxymethylcellulose, and gelatin). The parameters of this study were pH, sugar content, melting, and organoleptic. The gelatin stabilizer increased the pH of the ice cream but was lower than the alginate stabilizer, which showed a significant difference. The addition of a CMC stabilizer increases the sugar content of ice cream significantly. Although the use of CMC or gelatin stabilizer was not significant in reducing the melting of ice cream, the use of alginate stabilizer gave the best texture, followed by no stabilizer, CMC, and gelatin. There are significant differences in the texture and color of ice cream, but no significant differences in aroma or taste. In conclusion, the use of alginate stabilizer affected the texture and color of Moringa corn ice cream, while the aroma and taste were not significantly affected. Keywords: ice cream, corn, moringa leaves, stabilizer, alginate, CMC, gelatin, sensori, melting
Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer Siti Nur Kholidah; Wadli; Yunika Purwanti
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4390

Abstract

Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete randomised design (RAL) with a single factor, namely temperature, which consists of four levels (50°C, 60°C, 70°C, 80°C). Each level of temperature is repeated three times, resulting in a total of three repetitions. The data underwent analysis utilising the ANOVA test to determine the presence of a significant difference. Subsequently, the Duncan Multiple Range Test (DMRT) analysis was conducted at a significance level of 0.05. The parameters examined encompass physical attributes, such as yield, water absorption, and kamba density, as well as chemical attributes, including moisture content, ash content, and coarse fibre content. The findings indicate that variations in drying temperature significantly impact the physical properties, including vehurrence, water absorption, and kamba density. The variation in drying temperature has adiscernible impact on both moisture content and fibre content, while it does not exhibit a perceptible influence on ash content. Based on the findings from the analysis of the purple sweet potato flour test, it has been determined that the treatment with the lowest water content was recorded at 7.68% under a temperature of 50°C. Similarly, the treatment with the lowest ash content was observed at 2.23% under the same temperature condition. Conversely, the treatment with the highest fibre content was measured at 4.33%. Furthermore, the treatment with the highest yield was obtained at 22.28% under a temperature of 50°C. Additionally, the treatment with the highest water absorption was recorded at 114.66% under the same temperature condition. Lastly, the treatment with the lowest bulk density was observed at 71.05 g/ml under a temperature of 80°C. Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics.
Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract Putri antasya wandan sari; Alfi Nur Rochmah; Fitriyah Zulfa; Prajwalita Rukmakharisma Rizki
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4599

Abstract

Klepon cake is a traditional food which is generally made from glutinous rice flour filled with palm sugar. Klepon cake with the substitution of sago flour contains relatively high levels of dietary fiber, however its addition can affect the sensory properties of the product. One of the product developments in klepon cakes substituted for sago flour is the addition of butterfly pea flower extract as a natural coloring. The aim of this research was to determine the sensory acceptability and chemical characteristics of klepon cake products substituted for sago flour with the addition of butterfly pea flower extract. This research used a Completely Randomized Design (CRD) with 3 replications. The formulation used in making klepon cake with a substitution of sago flour is with the addition of 0.6% w/v; 1.2 % w/v; 1.8% w/v butterfly pea flower extract and control. The results of sensory analysis and data analysis using Analysis of Variance (ANOVA) showed that the most preferred sample was klepon cake substituted for sago flour with extract treated with the addition of butterfly pea flower at 1.8% w/v. The results showed that klepon cake substituted for sago flour with the addition of telang flower extract had a water content of 40.91%, ash content of 2.93%, antioxidant activity of 12.76% and vitamin C of 2.93%. Keywords: klepon, butterfly pea flower, antioxidant
Pembuatan Cake Tepung Ubi Jalar Ungu Dengan Penambahan Pure Buah Nangka Terhadap Nilai Antioksidan, Karakteristik Kimia dan Organoleptik Elly Mita; Alfi Nur Rochmah
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4600

Abstract

Cake is a snack with a sweet taste that uses a mixture of three main ingredients, namely wheat flour, eggs and sugar. The addition of jackfruit puree has a distinctive aroma, taste and antioxidant potential so it can be used as a composition ingredient in making purple sweet potato flour cake. This research aims to determine the antioxidant value, chemical and organoleptic characteristics of purple sweet potato flour cake. The samples used in making purple sweet potato flour cake with the addition of jackfruit puree were without adding jackfruit puree (control), adding 20% jackfruit puree from the total flour use, adding 30% jackfruit puree from the total flour use and adding 40% jackfruit puree from the total use of flour. Based on the organoleptic results, the SPSS version 23 test and the De Garmo test of the selected samples, namely the formulation of adding 30% jackfruit puree from the total flour used, then chemical analysis was carried out including water content, ash content, protein content, fat content, carbohydrate content and antioxidant value. The results of chemical analysis of selected samples showed a water content of 32.76%, ash content of 1.33%, protein content of 4.76%, fat content of 18.45%, carbohydrate content of 42.7% and antioxidant value of 21.6%. Keywords: Cake, Purple Sweet Potato Flour, Jackfruit Puree  
Kualitas pH, Kadar Air, dan Kadar Gula dari Manisan Kolang-Kaling Yang Dibuat Dengan Variasi Berbagai Jenis Gula Aliya Farkha Sofiyani; Muhamad Hasdar; Nurwati; Yunika Purwati
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4607

Abstract

This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CRD) factorial pattern and each treatment was repeated 3 times. Variable observations were made on the 0th, 5th, 10th and 15th days. In the organoleptic test using 60 panelists. There was an increase in the proportion of cooking losses with increasing storage time which resulted in an increase in water content and a decrease in pH levels. Sugar levels in all treatments increased on the 5th day of observation and decreased on the 10th and 15th days. The appearance of mold was seen on the 5th, 10th and 15th days. The highest aroma score on the GA, the highest taste score on the GT, the highest texture score on the GT, the highest color score on the GA, and the highest overall score score on the GT. Statistically, panelist acceptance for all treatments was not significantly different (P<0.05). Keywords: Fruit and fro, Sweets, Palm Sugar, Coconut Sugar, Cane Sugar
Analisa Proksimat Ekstrak Limbah Kulit Kedua Bawang Merah (Allium Cepa L.) Zul Muzhahir; Yan El Rizal Unzilatirrizqi; Melly Fera
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4608

Abstract

This research used samples of shallot skin (Allium cepa L.) where shallot skin contains many chemical compounds such as flavonoids, saponins, tannins, glycosides, and steroids or triterpenoids. The aim of this research was to determine the amount of proximate levels in the waste extract of the second skin of shallots and the process of preserving duck meat using shallot skin waste. The methods used in this research are protein testing using the Kjedhal method, fat content using the Soxhlet method, water content using the oven method, ash content using the tannur method, and carbohydrates using the by different method. The results of the proximate test on the waste extract of the second skin of shallots, namely water content amounting to 98.34% ash content 0.12% fat content 0.03% protein content 0.24% and carbohydrates amounting to 1.28%. Keywords: Proximate, Shallots, Shallot skin
Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata) Akhmad Rivai; Agustina Intan Niken Tari; Novian Wely Asmoro
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4625

Abstract

Fruit leather is a product of processed fruit that is crushed and dried in the form of thin sheets with a plastic texture, has a distinctive consistency and taste. It is possible that the addition of other components can provide different characteristics of color, taste, aroma and nutritional value to fruit leather. This research aims to determine the effect of the concentration of kepok banana and yellow pumpkin on the chemical characteristics of fruit leather. The method used in this research was a Completely Randomized Design (CRD) with a comparison of banana kepok and pumpkin (F) with 5 treatments, namely F1: banana kepok 100%: pumpkin pumpkin 0%; F2: kepok banana 75%: yellow pumpkin 25%; F3: kepok banana 50%: yellow pumpkin 50%; F4: kepok banana 25%: yellow pumpkin 75%; F5: kepok banana 0%: pumpkin 100%, each treatment was repeated 3 times to obtain 15 treatment units. Research parameters include water content (thermogravimetric method), ash content (drying method) and vitamin C content (iodometric titration). The research data were analyzed using the program (SPSS) version 25.0 using the One Way Analysis of Variance (ANOVA) method. If there is a real difference in the treatment, a further test is carried out using the Duncan's Multiple Range Test (DMRT) method at a significance level of 5%. The results of the research showed that the comparative treatment of kepok banana and yellow pumpkin had a significant effect on water content with the average obtained between 10.39%-11.29% still meets the maximum limit of SNI No. 1718 of 1996, namely below 25%, and the ash content is between 1.39%-1.58%, and has no real effect on vitamin C with an average of 1.48%. -1.69%.   Keywords: Fruit leather, Chemical Characteristics, Yellow Pumpkin, Kepok Banana

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