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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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Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula Noormala, Rofiqoh Husni; Asmoro, Novian Wely; 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.v2i2.3453

Abstract

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
Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate putri, Aldila; Sari, Anisa Rachma; Azkia, Mita Nurul
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.v5i1.6288

Abstract

Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chitosan and alginate dressing materials. Microencapsulation was done using spray drying method and characterization was done by measuring total phenol content, antioxidant activity, and anthocyanin. The research method used is an experimental method with a randomized block design (RBD) consisting of one factor, namely the difference in coating materials: chitosan and alginate. The results showed significant differences in phytochemical characteristics between the two coating materials, where alginate produced microencapsulation with higher levels of anthocyanin and total phenolic phenol compounds. However, results encapsulated with chitosan showed higher antioxidant activity although not significantly different. Alginate microencapsules also had smaller and more uniform particle size. These findings may provide further information regarding the choice of coating materials in the development of more stable and effective purple sweet potato-based products. Keywords: microencapsulation of phytochemicals, bioactive stability, characterization of phenolic compounds
Prebiotics Properties of Oolong Tea Alfi Nur Rochmah; Choiriyah, Nurul Azizah; Abdi, Yenny Febriana Ramadhan; 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.v5i1.6311

Abstract

Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbiota and increasing SCFA production which have health effects on the body as antiobesity, improving colon inflammation and preventing cardiovascular disease. Keywords: Oolong tea, prebiotics properties
Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations Wahyuningtyas, Amalia; Ulfa, Masayu Nur; Hutasiot, Nama Tania J
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.v5i1.6385

Abstract

Papaya is included in the climacteric fruit that has a very short shelf life. This fruit is very much found around us. However, papaya has a very complete nutritional value. The decline in the quality of papaya goes hand in hand with the ripening phase of the fruit in the form of texture, taste, and color. Based on this basis, processing is needed to increase the shelf life and selling value of papaya. Innovations that can be done by reducing the moisture content of the product and making it into sheets. This sheet jam is commonly made by mixing fruit, sugar, hydrocolloids and acids. The factor that affects the formation of this sheet jam is acidity. Acids can affect the formation of gels and flavors in sheet jams. This study was carried out by analyzing the physicochemical properties of papaya sheet jam with the addition of citric acid. This study used citric acid levels of 0.5%, 0.75%, 1%, and 1.25%. The tests carried out include physicochemical analysis, namely texture (hardness), moisture content, total dissolved solids, and pH. The data obtained was analyzed using ANOVA. Based on the results of the study, it is known that variations in citric acid concentration have a significant influence on the results of physicochemical tests of papaya sheet jam, especially on moisture content, total dissolved solids, and pH. The higher the concentration of citric acid, the higher the value of the water content, TPT produced. However, the higher the concentration of citric acid added, the lower the texture value (hardness) and pH obtained. Keywords: citric acid, carrageenan, papaya, sheet jam
Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria Suleman, Dininurilmi; Rizki, Prajwalita Rukmakharisma; Susanto, Fika; Rahmawati, Ayu; Zhulaikah, Hanif Nur; Aulia, Maulida; Puspitasari; Firdaus, Nova Novia; Ajeng, Shavira; Hapsari, Alifia Karina
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.v5i1.6392

Abstract

Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that are initially found in fruits and vegetables. This study aims to determine the effect of Vitamin C on pickle and kimchi fermentation process on some vegetable (red chilli, cucumber, water pumpkin and chinese cabbage). The result of analysis showed red chili pickle and cucumber pickle with no salt addition have vitamin C of 42.50 ± 2.07 mg/100gr and 16.13 ± 1.06 mg/100gr, respectively, while with 2.5% salt addition has vitamin C of 29.30 ± 4.14 mg/100gr and 8.80 ± 0.70 mg/100gr, respectively. While water pumpkin kimchi and Chinese cabbage kimchi with no salt addition have vitamin C of 20.50 ± 1,65 mg/100gr and 20.50 ± 0.71 mg/100mg, while kimchi and Chinese cabbage with 2.5% salt addition have vitamin C of 25.81 ± 2,30 mg/100gr and 34.12 ± 1.48 mg/100gr, respectively. Therefore, it showed that the addition of salt ingredient on red chili and cucumber pickle might reduce the vitamin C levels, while it might increase the vitamin C levels of water pumpkin and Chinese cabbage kimchi. Keywords: fermentation, kimchi, pickle, vegetable, vitamin C
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; 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.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory
Mini Review: Various Processing of Organic Waste into Food Packaging Nur Ichsan, Onne Akbar; Jannah, Syerina Raihatul; Robbani, Syi'fa
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.v5i1.6395

Abstract

The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be utilized as food packaging materials. The waste identified in various articles was then grouped according to the kind of packaging material, including: paper packaging, plastic packaging, film packaging, and active packaging. The findings were then reviewed and compared based on packaging testing parameters, including morphological analysis (SEM, FTIR), thickness, thermal stability, color index, physical properties (water activity, water content, water absorption capacity, water solubility), mechanical properties (tensile strength and elongation at break, antioxidant and antibacterial activity, and biodegradation assessment in soil. The study showed that food packaging made from food waste has excellent properties that make it flexible, non-toxic and naturally biodegradable. The study also showed that making food packaging from organic waste is relatively simple and can be done at a relatively low cost. Keywords: organic waste, paper packaging, film packaging, bioplastic, active packaging
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour Prajwalita Rukmakharisma Rizki; Bowis Fatwa Afif; Dini Nadhilah; Dini Nurilmi Putri Suleman; Alfi Nur Rochmah; Fitriyah Zulfa; Yenny Febriana Ramdhan Abdi
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.v5i1.6406

Abstract

Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potential of local flour from cassava and add fiber. The addition of banana flour to provide different flavors and a longer satiety effect. Using the Completely Randomized Design (CRD) method with four formulations and three replications. Formulation P1 = control, P2 25% banana flour and 75% mocaf flour, P3 50% banana flour and 50% mocaf flour, P4 75% banana flour and 25% mocaf flour. The data obtained were analyzed using ANOVA (Analysis of Variance). The results of sensory testing showed that the best formulation was found in the snack bar sample with a formulation of 75% banana flour and 25% mocaf flour. The chemical characteristics of snack bars with substitutions of banana flour and mocaf flour are in the form of moisture content of 9.33%, ash content of 1.74%, protein content of 9.10%, fat content of 20.22, and crude fiber content of 92.58%.Keyword : snack bar, substitute, banana flour, mocaf flour
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Zulfa, Fitriyah; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Suleman, Dininurilmi Putri; Nadhilah, Dini; Rizki, Prajwalita Rukmakharisma; Dewi, Ella Ela Puspa Dewi; Putri, Kurnia Risda; Aini, Syah ZInda; Alya, Zahra Nur
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.v5i1.6408

Abstract

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum  
Bioplastic Synthesis based on Modified Heat Moisture Treatment (HMT) Sago Starch (Metroxylon Sp) and its Application as Powdered Coffee Packaging Emanratu, John Dewan; Santoso, Budi; Angela Myrra Puspita Dewi
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.v5i1.6409

Abstract

The physical, mechanical and degradability properties of bioplastics made from natural and Heat Moisture Treatment (HMT) modified sago starch and their application as packaging for ground coffee were studied. HMT modification increased the amylose content by 4% and decreased the expandability by 7.16%. HMT-modified starch can also reduce the hydrophilicity of bioplastics as indicated by a decrease in WVTR value by 10% and solubility by 59%. The results also showed that bioplastic from natural and HMT-modified sago starch can be degraded on day 9 by 16% and 34%, respectively. Bioplastic from HMT-modified sago starch can be applied as a packaging for ground coffee with the speed of dissolving in hot water for 116 seconds. Keywords: sago starch, Heat Moisture Treatment, ground coffee

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