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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 86 Documents
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Preliminary Study of The Utilization of Belimbing Wuluh (Averrhoa bilimbi L.) Extract as A Coagulant of Rubber (Hevea brasiliensis Muell. Arg.) Latex Simamora, Michael Kurniawan; Mulyara, Budi; Rangkuti, Ika Ucha Pradifta; Junaidi
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5039

Abstract

Coagulants are commonly used in rubber plantations to coagulate latex. This study aims to determine the effect of incubation time and dose of starfruit extract on coagulation speed, total solid content (TSC), and weight loss of the resulting coagulum. The study was carried out at the Sungei Putih Research Unit, Indonesian Rubber Research Institute in September – October 2023. A Completely Randomized Design (CRD) was applied with two treatments, namely, the incubation period for the extract (A) which consisted of three levels (0 days (A1), 2 days (A2), and 4 days (A3)) and the extract dose (B) consisting of three levels (3 ml (B1), 6 ml (B2), and 9 ml per 20 ml latex (B3)). Each treatment combination was repeated three times. The results indicated that the degree of acidity (pH) of starfruit extract without incubation was around 2.8. After incubation for 2 days, the pH decreased to 2.7, and after 4 days to pH 2.5. The fastest coagulation was obtained in treatment A3B3 for 2.03 minutes after mixing, while the longest was in treatment A1B1 for 7.07 minutes. The highest coagulum TSC was obtained in the A3B1 treatment at 50.30%, while the lowest was in the A2B3 treatment at 27.47%. The highest level of weight loss was found in the A2B2 treatment at 36.80%, while the lowest was in the A3B3 treatment at 23.01%. The use of high doses of starfruit extract can coagulate latex in a short time with low weight loss; thus, it can be used as an organic coagulant.
Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review Suci Apsari Pebrianti; Fikri Muhamad Ilyas
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5053

Abstract

The level of production and consumption of chicken eggs in Indonesia continues to increase. This condition will be in line with the amount of eggshell waste that has not been utilized properly. Egg shells are rich in calcium and have the potential to be used as a calcium source in the form of powder or flour through fortification into various foods. As for right now, there is no literature study available that addresses the impact of eggshell powder addition as a calcium fortification affects the characteristics and level of acceptance of various food products This literature review used the scoping review method, and the articles used in this review were obtained through searches using Google Scholar, ResearchGate, and PubMed. The results of this literature review show that eggshell powder is suitable to be added to food products as a source of calcium. Adding eggshell powder can greatly increase the calcium content of a variety of foods. Aroma, taste, and texture are the organoleptic characteristics that are mainly impacted by the addition of eggshell powder. The addition of eggshell powder is generally contradictory to the degree of liking and acceptability of the product. The degree of product acceptance and liking tends to decrease as eggshell powder concentration increases. Thus, it is imperative to perform suitable calculations concerning the highest concentration of eggshell powder applied to preserve the food product's unique qualities and attributes while preventing a decline in the product's degree of acceptance or liking. Keywords: calcium, eggshell, fortification
Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu Lucky, Lucky Sanjaya; Widyastuti, Retno; Hartati, Sri
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5054

Abstract

Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with added salt and bleng. Bleng is alleged to contain borax, which is harmful when it enters the human digestive system. This study aims to determine the presence of borax contained in karak crackers produced by IRTs and MSMEs in Bulu Subdistrict and to select alternative ingredients to replace bleng (borax). This research was conducted with 2 methods, namely survey and evaluation, in the survey method to determine the sample using stratified purposive sampling with 3 levels. After the karak cracker samples were collected, the presence of borax was tested using turmeric extract. The results obtained stated that all samples from IRTs and MSMEs contained borax.
Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener Indri Triastuti; Hartati, Sri; Asmoro, Novian Wely
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5055

Abstract

Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit starch, then making tomato sauce according to the treatment and continued with product analysis. This study used a simple complete random design with one factor, namely S(0.5) as much as 2.5 grams of breadfruit starch, S(1.0) as much as 5 grams of breadfruit starch, S(1.5) as much as 7.5 grams of breadfruit starch, SM (0 grams added breadfruit starch/using 5 grams of cornstarch), and SK (commercial tomato sauce). The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance level of 5%. The results showed that the addition of breadfruit starch had a significant effect on water content S(1.5) with a value of 76.87%, degree of acidity/pH S(0.5) with a value of 4.01, total dissolved solids S(1.5 ) with a value of 27°Brix.
The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol Listyana Dewi Farahdiga; Handayani, Catur Budi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5056

Abstract

Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in making cendol, by testing water content and total dissolved solids. The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results of the research show that the correct ratio in making cendol to substitute breadfruit starch would be 25% rice flour and 75% breadfruit starch. The addition of breadfruit starch to making cendol has a significant effect on the water content of 81.37% -84.45%. The addition of breadfruit starch did not significantly differ from the total amount of dissolved solids with a value of 6.33-6.67 brix.
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies Prameswari, Annisa Dinda Wiedia; Sofyan, Aan Sofyan
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5767

Abstract

One food component that can act as a functional food ingredient is resistant starch. Kepok bananas are a food source that has the potential to produce resistant starch and can be processed to produce food products. Method autoclaving cooling Kepok banana flour has the potential to increase the resistant starch content. This research aims to determine the effect of modified kepok banana starch substitution on texture (hardness, cohesiveness, adhesiveness and gumminess) and color (L, a and b values) of steamed brownies.The research method used was experimental research with a Completely Randomized Design (CRD) with 4 treatments varying the percentage of modified kepok banana starch substitution 0%, 25%, 50% and 75%. Data analysis using tests One Way Anova. Value research results hardness steamed brownies respectively, namely 41.28N; 49.81N; 29.01N; and 18.24N. Mark cohesiveness respectively, namely 0.19; 0.25; 0.25; and 0.34. Mark adhesiveness respectively, namely 0.22Nmm; 0.02 Nmm; 0.15nmm;and 0.61 Nmm while the value gumminess respectively, namely 16.56N; 23.73N; 10.74N; and 5.67N. The L values are 21.56; 21.71; 21.43; and 22.32. The values of a respectively are 6.31; 7; 36; 7.43; and 8.52 while the b values are respectively 8.57; 9.18; 9.53; and 10.40. The conclusion of this research is that there is an effect of modified kepok banana starch substitution on the texture profile hardness, cohesiveness and gumminess on steamed brownies. Keywords: brownies, banana kepok, resistant starch, color, texture
The effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream Andini, Lale Mustika; Alamsyah, Ahmad; Handito, Dody
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5803

Abstract

The purpose of this study was to determine the effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream. The design used a completely randomized block design with 5 treatments and 4 replications. Treatment were proportion of soy milk with sweet corn milk i.e. P1 (100%: 0%), P2 (75%: 25%), P3 (50%: 50%), P4 (25%: 75%) and P5 (0%: 100%). Parameters observed included protein content, total dissolved solids, overrun, resistance, color and organoleptic (color, taste, odor and mouthfeel). Data were analyzed using analysis ofvariance and if significantly differentthen tested by orthogonal polynomial method (MOP) for all parameters and Honestly Significance Differences (HSD) for organoleptic test. The results showed that various treatments had significant effect on protein content, overrun, color (°Huevalue), color (hedonic) and gave no significant effect on total soluble solids, resistance, color (L value), taste, mouthfeel and smell (hedonic). Each treatment did not meet the SNI quality standard of ice cream but resistance test gave result which fulfill SNI quality standard of ice cream. Keywords :Ice cream, soy milk, sweet corn milk
The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies Rahmalia, Rekha Rizky; Yuliani, Ririn; Yuanda, Afifah Nurfadyah Islami Yuanda; Khoerunnisa, Farah; Sari, Yuli Perwita
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5820

Abstract

Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on wheat flour. This is due to the high number of processed food products using wheat flour, necessitating the utilization of flour from local raw materials to explore local potential, one of which is by partially replacing wheat flour with purple sweet potato flour. The aim of this study was to determine the effect of adding purple sweet potato flour on the physical, chemical, and sensory properties of cookies. An experimental method was used with a Completely Randomized Design (CRD) with 3 replications. The formulations used in making cookies with substitution of purple sweet potato flour and wheat flour were (100:0, 90:10, 80:20). Parameters measured included moisture content, protein content, texture, color, and sensory acceptance. The results of data analysis and sensory analysis using Analysis of Variance (ANOVA) showed that the ratio of purple sweet potato flour to wheat flour significantly affected the protein content, color, and texture of cookies. However, it did not significantly affect the moisture content and sensory properties of cookies. The most preferred sample was the 90:10 treatment. Nutritional content: 2.12% moisture content, and 28.10% protein content. Keywords: Cookies, purple sweet potato flour, wheat flour
Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour Linangsari, Titis; Hasanah, Uswatun
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5826

Abstract

Sapodilla has not been widely utilized as a processed food product. The processing of sawo into sawo dodol is expected to increase the added value of sawo fruit. The purpose of this study was to analyze the chemical characteristics and the panelists' acceptance of dodol with various formulations of the addition of glutinous rice flour. The method used in making sapodilla dodol is experimental with a comparison of the use of glutinous rice flour, namely F1 (50 gr), F2 (100 gr), F3 (150 gr) and F4 (200 gr). The tests carried out were chemical tests (water content test, ash content test, fat content test and protein test) as well as organoleptic tests (hedonic test). The results showed that the results of the moisture content test had a value of 21.25%-28.86%, the ash content test had a value of 0.91-1.13%, the fat content test had a value of 7.03%-14.39 and the protein has a value range of 1.67% -2.23%. Moisture content and protein content did not meet SNI 01-2986-1992, while ash content and fat content complied with SNI 01-2986-1992 and F4 which formulation was the most preferred by the panelists, namely the formulation with the addition of 200 grams of glutinous rice flour. Keywords: characteristic, chemical, dodol, sapodilla, sensory

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