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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 88 Documents
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Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking Mustofa, Muhammad Zasir; Asmoro, Novian Wely; Handayani, Catur Budi
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.v4i2.5855

Abstract

Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a Completely Randomized Design (CRD) with variations in sodium metabisulfite soaking time (Control, 2 hours, 2.5 hours, 3 hours, 3.5 hours) Repetition 2 times and data collection in duplicate. The stages of the study include, preparation of durian seeds, soaking, drying, grinding, and analysis of physical and chemical characteristics. The chemical characteristics of the research results showed that the water content of durian seed flour ranged from 9.53% - 13.95%. The physical characteristics of the research results showed that the Whiteness Index (WI) value ranged from 68.60 - 82.97%, there was a significant increase in WI with increasing soaking time. Water Binding Capacity (WC) ranged from 152.1 - 228.8 g/g. Oil Binding Capacity (IH) ranged from 86.17 - 109.7 g/g. Bulk density ranged from 0.77 - 0.59 g/ml. Soaking durian seeds in sodium metabisulfite solution significantly affected the physical and chemical characteristics of the resulting flour. Soaking for a longer time increased the whiteness index, water binding capacity, oil binding capacity, and decreased the bulk density of durian seed flour. Keywords: Durian seeds, sodium metabisulfite, soaking, flour.
Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Febriana Ramadhan Abdi, Yenny; Ayu Putri Pamungkas, Niken; Nur Rochmah, Alfi; Putri Suleman, Dininurilmi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6196

Abstract

The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro.
Exploring of Jamu Pahitan, a Traditional Bitter Drink Originating from Java, Indonesia: Ethnopharmacological Studies and Scientific Evidence Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian; Maligan, Jaya Mahar
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6292

Abstract

Jamu is a traditional Indonesian drink that has been recognized worldwide, and is usually drunk by Indonesians, especially Javanese, as a health drink. Jamu pahitan is a type of jamu that is made from one, two, or a mixture of herbal ingredients like Andrographis paniculata and Tinospora cordifolia, with or without adding other herbal ingredients. In Indonesia, jamu pahitan has long been used by local communities, particularly Javanese, as a blood purifier, an anti-allergy, and even a treatment for skin conditions. On another hand, Jamu pahitan could potentially be used to diabetes mellitus management, based on recent studies. Nevertheless, there are still few thorough and scientific investigations on the composition, processing, public health perception, and efficacy of jamu pahitan and its herbal constituents, particularly with regard to diabetes management. Therefore, the formula composition, processing, societal health perception, and pharmacological clinical evidence of jamu pahitan and its constituent herbal ingredients, particularly for the control of diabetes, are all covered in this review. This study's methodology was a narrative literature review, using 1992 - 2023 data as foundational information on the subjects covered. In vitro and in vivo investigations have demonstrated that the herbal ingredients contain a variety of bioactive chemicals, and the aqueous extract of the herbal ingredients composed of jamu pahitan and jamu pahitan alone has pharmacological action as antidiabetic agent. Keywords: anti-diabetic, bioactive compound, formula composition, jamu pahitan, traditional medicine
Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans Amalina, Afnita Nur; Setyawan, Denny; Aulia NH, Tia; Meilawati, Rina; Meilasanti, Rini; Tyastimei, Sheila
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6338

Abstract

Beans are an agricultural commodity that is widely used as raw material for making various types of food products. One of the pre-processing steps for these beans is by soaking. Soaking aims to soften the texture of the beans so that they are easier to process later. Red beans are usually used in making porridge because of their high carbohydrate content, while soybeans have a higher protein content and are usually used to make tofu and tempeh. Soaking results in the mass transfer of water into the material being soaked, resulting in an increase in its mass. This research aims to determine the effect of variations in soaking temperature on the water absorption of red beans and soybeans during soaking. Red beans and soybeans were soaked in water at three temperature variations, namely 10oC, 30oC and 50oC for 1 hour and the mass of the beans was measured every 10 minutes. From the research results it was found that there was an increase in the mass of red beans and soybeans during soaking. There are differences in the increase in mass of red beans and soybeans caused by the type of bean and variations in soaking temperature. The highest amount of water absorption of red beans and soybeans was found when soaked at a temperature of 500C: 42.99% for red beans and 74.67% for soybeans. Keywords: Red bean, Soy bean, Soaking, Temperature, Water absorption
Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch Kirmanto; Hartiningsih, Subekti; Puspasari, Diah Ayu
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6352

Abstract

Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics test stored for 30 days. This study used a non-factorial Complete Random Design (RAL) with 30 panelists and 2 repetitions of analysis on chemical characteristics testing. The data from the study was calculated using Oneway ANOVA with a level of 5% (0.05) and if there was a difference. Followed by Duncan's Multiple Rnage Test (DMRT) using SPSS 26. Based on the results of the study, it is known that storage temperature has a real effect on sensory characteristics, storage temperature of 5°C is preferred compared to temperature of 25°C and -14°C with fat content at storage temperature of -14°C which is 15.51%, temperature of 5°C which is 16.85%, and temperature of 25°C which is 15.13% Keywords: Quail Eggs, Temperature, Sensory, Chemical
Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods Husnun, Fadilah; Suhartatik, Nanik; Kurniawan, Yanuar Aldy; Mustofa, Akhmad
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6369

Abstract

Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, blanching with citric acid solution, and blanching with salt solution) and storage duration (0, 2, 4, 6, and 8 weeks). Storage at 45°C for 8 weeks significantly affected the chemical (moisture content, antioxidant activity, total flavonoids, and pH) and physical characteristics (color analysis and physical appearance). The results showed a decrease in moisture content, antioxidant activity, total flavonoids, and brightness level (L), while pH, redness (a*), and yellowness (b*) increased. Keywords: antioxidants, blanching, flavonoids, storage, freeze-dried soursop
Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym Achmadi, Evita Riviani
Journal of Food and Agricultural Product Vol. 2 No. 2 (2022): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v2i2.2708

Abstract

Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emulsifier has potentially negative effect to health such as intestinal inflammation, obesity, metabolic syndrome and glucose resistance based on several research. Food enzyme can be alternative to replace chemical emulsifier and potentially source of clean label bakery product. Therefore, sustainable study was needed to find role single enzym as food additive and processing aid in bakery product application.Scope and approach: This review explain about the role single enzyme application in bakery product which discuss under three main headings include (i) enzyme as food additive and processing aid, ii) Characteristic enzyme to improve bakery product processing (dough mixing, fermentation, baking), sensories properties and appearance iii) Enzyme mechanism and application to enhance bakery product quality. Optimization of the role and function of enzymes can be conduct by enzyme quality validation through baking tests including formulation development, process parameters (dough rheology, handling machine and baking parameter), product appearance and sensory characteristics.Key findings and conclusion: Food enzymes play a role in enzymatic modifications as biodegradable proteins which not affected to nutritional value baked goods. Enzyme technology is a clean process with low energy consumption, low waste production, safe and less toxic working environment. Therefore, enzyme has potential to fulfill clean label trends and encourage researchers and developers in food industry to explore potential use of food enzymes in bakery products. Enzymes which usually used in bakery come from hydrolase class (amylase, protease, hemicellulase, lipase, xylanase and asparaginase), oxidoreductase class (lipoxygenase and glucose oxidase) and transferase class (transglutaminase). Application enzymes in bakery processs have their respective roles according to enzymes specific characteristics. Enzymes has the main role such as improve rheological and functional properties of dough according to baked goods type, enhance quality and characteristics baked goods including volume, crumb texture, color, taste and extend shelf life (antistaling). Sustainable research and development was needed to optimize the role of enzyme in baked goods by several approach such as (i) incorporation enzymes with other ingredients in the food matrix, (ii) parameters which affect to the work of enzymes in food systems (iii) potential of enzyme combinations to improve baked goods quality and (iv) understanding of usage regulation enzymes as food additives and food processing. Keyword: enzyme, clean label, food additive, processing aid, bakery product
Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes Achmadi, Evita Riviani
Journal of Food and Agricultural Product Vol. 2 No. 2 (2022): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v2i2.2709

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v2i2.2782

Abstract

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
Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg Hamurwani Siwi, Hasti; Sofyan, Aan Sofyan
Journal of Food and Agricultural Product Vol. 2 No. 2 (2022): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v2i2.2873

Abstract

The average consumption of wheat flour per capita in Indonesia from 2011 to 2015 reached 13.13% and is increasing. Suweg flour has the potential to replace some wheat flour, reducing the level of consumption of wheat flour. Suweg flour has high fiber content and a low glycemic index. Sponge quality parameters can be seen from the level of development, hardness, and acceptability of the suweg sponge. This study aims to determine the effect of suweg flour substitution on the level of development, hardness, and acceptability of suweg sponge cake. The research method used was a completely randomized design with 0%, 25%, 50%, and 75% flour substitution treatments. Data analysis used One Way Anova and Kruskal-Wallis tests, then if there was an effect, continued Duncan Multiple Range Test (DMRT) with a significance level of 95%. The results showed that the highest level of development of suweg cake was in the substitution of suweg flour by 50%. The results of testing the highest hardness of suweg cake were in the substitution of suweg flour by 50%. Based on the results of the acceptability test of the overall suweg cake, panelists tended to prefer the suweg cake with suweg flour substitution by 0% with an average preference score of 5.4. Conclusion: there is no effect of suweg flour substitution on the level of development and hardness of suweg cake, but there is an effect of suweg flour substitution on the acceptability of suweg cake

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