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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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Production Process of Puff Pastry Substitute Pumpkin Fasya, Dini Farida; Yudhistira, Bara
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.v5i1.6310

Abstract

Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which provides a new flavor and increases the betacarotene content. The experimental design consists of 6 samples, F1: 5% pumpkin flour, 95% wheat flour; F2: 10% pumpkin flour, 90% wheat flour; F3: 15% pumpkin flour, 85% wheat flour; F4: 40% pumpkin puree, 60% wheat flour; F5: 50% pumpkin puree, 50% wheat flour; and F6: 60% pumpkin puree, 40% wheat flour. A sensory test was conducted to determine consumer preferences and acceptance. The selected sample in the sensory test was puff pastry with 60% pumpkin puree (F6). To determine the final product characteristics, water content tests were performed with three repetitions, as well as a betacarotene content test (315.70 µg/g). Based on the economic analysis, including calculations of HPP (Cost of Goods Sold), BEP (Break-Even Point), ROI (Return on Investment), POT (Payback Period), NPV (Net Present Value), and B/C ratio, the pumpkin-substituted puff pastry production business is profitable and feasible to run. Keywords: Production Process, Puff Pastry, Yellow Pumpkin
The Effect of Adding Turmeric Powder (Curcuma domestica Val.) and Patin Fish (Pangasius sp.) on the Physical, Chemical, and Preference Level of Fish Balls Albab, Miftakhu Ulil; Pujimulyani, Dwiyati; Fitri, Ichlasia Ainul
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7039

Abstract

Turmeric is a spice that contains curcuminoid compounds with various benefits for body health. Meatballs are a food that is loved by the community and is generally made from beef. Beef has high levels of cholesterol and saturated fatty acids.  The use of catfish has the advantage of being cheaper and lower in cholesterol and the addition of turmeric is expected to produce meatballs that have antioxidant activity. The purpose of that study was to determine the effect of the addition of turmeric powder and catfish meat variations on antioxidant activity and fish balls preference. A 2-factorial Complete Random Design (RAL) was used with the addition of turmeric powder (1; 1.5; and 2 g) and a variety of catfish meat (50; 75; and 100 g). Fish meatballs were evaluated physically (color and texture), level of preference (color, texture, taste, aroma, and overall), as well as chemical analysis on the selected meatballs (moisture content, ash content, protein content, fat content, antioxidant activity of the DPPH method, total phenols, and flavonoids). The results showed that the combination of 2 g turmeric powder and 100 g catfish meat resulted in selected fish balls based on preference tests. The results of the analysis of selected meatballs showed a moisture content of 66.09% b/b, ash 5.9% b/b, protein 38.62% b/b, fat 8.77% b/b, antioxidant activity of 28.20% RSA, total phenol 4.96 mg EAG/g db, and flavonoid content of 0.58 mg EK/g db . Fish balls with varying proportions of catfish meat and the addition of turmeric powder significantly affected the physical properties (color and texture) and had a notable impact on the acceptability and chemical properties of the catfish fish balls. Keywords: meatballs, catfish, turmeric, antioxidant activity, preference test
Exploration of Chlorella Sp. Microalgae Oil Extraction Method for Biodiesel Production Wardana, Dandy Kusuma
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7046

Abstract

The decline in the availability of fossil fuels has driven the need for more sustainable alternative energy sources. Microalgae, particularly Chlorella sp., is one of the potential biomasses for biodiesel production due to its high lipid content, rapid growth, and lack of competition with food crops. This article aims to comprehensively review various methods of oil extraction from Chlorella sp. and assess their effectiveness and challenges to support the use of microalgae as a raw material for biodiesel. The methods reviewed include maceration, Soxhlet, microwave-assisted extraction, and ultrasonic-assisted extraction. The analysis was conducted by examining the working principles, parameters affecting the results, oil yield, advantages, and limitations of each method. The results of the review show that ultrasonic-assisted extraction has the advantage of producing higher yields in a shorter time, lower solvent consumption, and safer operating temperatures compared to other methods. However, its application on an industrial scale still faces technical and economic obstacles. This study concludes that combining modern methods with the use of environmentally friendly solvents and pilot-scale testing is an important direction for further research to support efficient and sustainable biodiesel production. Keywords: Chlorella sp., biodiesel, oil extraction, ultrasonic extraction, microwave extraction
The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies Ramanda, Muhammad Rizky; Jaelani, Arthinita; Fitria, Agnes Nabila; Talitha, Zada Agna
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7081

Abstract

Cookies are defined as small-sized, low moisture bakery products known for their crispy texture and sweet flavor. The process of making cookies requires an emulsifier to produce a more compact and sturdy dough and act as a stabilizer. The emulsifier used in cookie making is egg. Standard cookie recipes often use 1 whole egg per 100–150 g of flour. However, the high cholesterol content in eggs can cause increased blood cholesterol levels, atherosclerosis, and increase the risk of coronary heart disease, high blood pressure, and stroke, thus necessitating the replacement of egg yolk in cookie making.  Whole chicken egg (±50 g): ~186–200 mg cholesterol. Generally, there are many types of synthetic and natural emulsifiers used in the food industry, including proteins, phospholipids, polysaccharides, and surfactants. One protein used because of its emulsifying ability is plant protein from soy. Soy products with potential to replace egg yolk are Edamame. The research was conducted with two repetitions and analyzed in duplicate using One Way ANOVA at a 5% significance level. The results of using edamame as an emulsifier in cookies showed hardness texture (7.50N-17.41N), cohesiveness texture (0.38-0.98), springiness texture (2.01mm-3.20mm), color L (43.59-43.66), color a (2.69-2.71), color b* (4.16-7.79), color deltaE (0.41-3.64), moisture content 4.29%-6.51%, ash content 1.92%-2.67%, protein content 3.54%-5.04%, fat content 23.31%-24.85%, and carbohydrate content 60.93%-66.64%.  This research shows that adding edamame at the highest concentration results in a softer texture and higher moisture content, fat, and protein content. Therefore, based on this research data, edamame can be used as an egg substitute in cookies. Keywords: cookies, edamame, emulsifier, plant-based protein, egg-free product
Enzymatic Biotechnology in Modifying the Functional Properties of Plant Proteins Hartono, Adi
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7103

Abstract

Enzymatic biotechnology offers an innovative and environmentally friendly approach to modifying the functional properties of plant proteins to support the development of value-added foods. The urgency of this research lies in the increasing need for alternative protein sources that are not only highly nutritious but also have functional characteristics suitable for the formulation of modern food products and those intolerant to animal protein. This study aims to systematically examine the role of various enzymes, such as proteases, transglutaminases, and oxidoreductases, in improving the solubility, water and oil binding capacity, gel formation, and emulsification properties of plant proteins from soybeans, nuts, wheat, and microalgae. This research method uses a systematic literature review approach to scientific publications published in the last five years obtained through the indexed databases Scopus and ScienceDirect. The results of the study indicate that enzymatic modification can significantly improve the functional performance of plant proteins without damaging the structure of essential amino acids, and opens up opportunities for broad applications in plant-based milk products, imitation meat, and functional beverages. The conclusions of this study confirm that enzymatic technology is a promising sustainable biotechnology strategy for improving the quality and competitiveness of plant proteins in the global food industry. The implication is that cross-disciplinary research collaboration between food biochemistry and process technology is needed to optimize the formulation and efficiency of plant-based food production. Keywords: Enzymatic Biotechnology; Modification; Functional Properties of Plant Proteins
The physicochemical properties, bioactive composition, bioactivity, and food innovation based on Flacourtia inermis fruit: A narrative literature review Witoyo, Jatmiko Eko; Alvianto, Dikianur; Permatasari, Nelsy Dian; Utoro, Panggulu Ahmad Ramadhani
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7107

Abstract

Flacourtia inermis fruit, locally known as lobi-lobi fruit, is one of Indonesia's rare local fruits, rich in nutritional and bioactive compounds. However, the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit have not yet been comprehensively explored. So, the objective of this article is to provide a comprehensive overview of the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit, as per earlier studies. The approach used in this study is a narrative literature review, with data sources comprising earlier publications, including articles and scientific proceedings from 2011 to 2025, that are relevant to the topic under discussion. The review findings revealed that fresh lobi-lobi fruit is characterized by its high moisture, fat, and vitamin C content, as well as its richness in various phytochemical compounds, including tannins, saponins, flavonoids, phenolics, triterpenoids, alkaloids, and anthocyanins. Numerous studies have demonstrated that lobi-lobi fruit and its extracts exhibit significant bioactivities, such as antioxidant, antibacterial, antidiabetic, anti-hypertension, acting as a lipase enzyme inhibitor, and a remedy for dyslipidemia. Innovations deriving from lobi-lobi fruit include the production of vinegar and wine, alongside its application as a natural preservative for fishery products and a flavoring agent in food products. Looking ahead, there is considerable potential for lobi-lobi fruit to be utilized for fortification and supplementation in food products, as well as being processed into powder form through drying to enhance its shelf life and accessibility. Keywords: bioactive, bioactivity, food innovation, lobi-lobi fruit, physicochemical characteristics
Physicochemical and Sensory Characterization of Instant Porridge Based on Sago, Pumpkin, and Soybean Flour at Various Drying Temperatures Slamet, Agus; Purwaningsih, Heni
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7116

Abstract

This study aims to determine the effect of variations in the ratio of ingredients and drying temperature on the quality of instant porridge based on sago, pumpkin, and soy flour. The ratio of raw materials used: 1:1:1, 1:2:1, and 1:3:1. The drying temperature ratios used were 130, 140, and 150°C. Physical properties of instant porridge were tested: yield, slurry density, rehydration power, oil absorption capacity, and color. Chemical analysis included: moisture content, ash, protein, fat, carbohydrate, beta-carotene, total phenol, and antioxidant activity. Organoleptic testing of color, aroma, taste, viscosity, and overall acceptance. The results showed that instant porridge with a ratio of 1:2:1 and a drying temperature of 130°C was most favored by panelists. The physical properties of the instant porridge, consisting of slurry density, rehydration, oil absorption capacity, and color, met the requirements. The instant porridge had the following chemical composition: moisture content 6.31%, protein 24.67%, fat 2.16%, ash 4.89%, and carbohydrate 61.97%. The beta-carotene content, total phenolics, and antioxidant activity were 43.25 µg/g, 14.64 mg EAG/g, and 33.09% RSA, respectively. The instant porridge produced has potential as a healthy functional food. Keywords: instant porridge, sago, pumpkin, soy flour, functional food
Effect of ZnCl2 Concentration as Extraction Medium on The Physical, Chemical Properties and Color Stability of Pandan Leaf Chlorophyll Extract Rindaningsih; Suryani, Chatarina Lilis; Sari, Yuli Perwita
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7117

Abstract

Chlorophyll in pandanus leaves is easily degraded during processing, resulting in changes in color intensity. Efforts to maintain the color intensity and color stability of chlorophyll involve the formation of chlorophyll complexes with metallochlorophyll using metals that have higher complex stability than natural metals in chlorophyll (Mg) by extraction. This study aimed to produce a stable and effective pandan leaf chlorophyll extract using ZnCl2 extraction media. The phases of the chlorophyll leaf extraction process are leaf washing, cutting, grinding in ZnCl2 solution (0, 500, 750, and 1000 ppm), filtering, and heating with an autoclave at a temperature of 110 °C for 15 minutes. Chlorophyll leaf extracts analyzed ash levels, chlorophyll levels, carotenoid levels, color, and color stability. The experimental design used in this study is a complete random design with one factor. The data obtained was analyzed with One-Anova using IBM SPSS Version 25. The results of the analysis showed that chlorophyll leaf extract produced high chlorophyll levels and the color was most stable at 1000 ppm ZnCl2 concentrations with chlorophyll levels of 125.35 mg/L; ash content of 0.13 g/100 ml; carotene content of 0.40 micromol/L; and green color intensity -2.98. Pandan leaf chlorophyll extract with a ZnCl2 concentration of 1000 ppm has the potential to be used as a natural coloring agent. Keywords: pandan leaf extract, ZnCl2, chlorophyll, heating, autoclaving
Total Microbial Analysis of School Snacks (PJAS) in Junior High School Canteens in Kendari Purwantari, Herni; Djaila, Sri Rizki
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7151

Abstract

Food safety for school children's snacks (PJAS) in Indonesia remains a concern because consumption of PJAS in Indonesia is relatively high, contributing significantly to the daily energy intake of school children. According to data from the Indonesian Food and Drug Administration (BPOM) on schools participating in the PJAS food safety improvement program, 7,7% of PJAS products still fail to meet microbiological permissible standards. Among the microorganisms detected in these PJAS products, there is a high likelihood that pathogenic organisms capable of causing various health issues, including vomiting, dizziness, diarrhea, and even death, are present. Data from the Kendari City Health Department in 2022 shows that diarrhea is the primary infectious disease. The study aimed to determine the total microorganisms in PJAS at junior high school canteens in Kendari City using a multistage cluster sampling technique. Six canteens were randomly selected from six districts in Kendari City. At each canteen, one sample was taken from each PJAS category based on BPOM classification, namely colored beverages, agar-agar, ice, noodles, light meals, meatballs, and snacks. The total microbiological contamination in PJAS was analyzed using the Total Plate Count (TPC) method. Among 28 PJAS samples collected from six junior high school canteens in Kendari City, two exceeded the maximum permissible total microbial threshold. These samples belonged to the colored beverage category, with total microbes of 3.7x10^4 CFU/ml and 1.2x10^4 CFU/ml, respectively.   These results emphasize the necessity for strengthened monitoring and improved application of hygiene and sanitation practices within school canteens. Keywords: Food safety, school children's snacks, school canteen, total microbes
Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana; Handayani, Baiq Rien; Werdiningsih, Wiharyani; Sinaga, Yesica Marcelina Romauli; Rahayu, Tri Isti
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7199

Abstract

Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge

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