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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 88 Documents
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The Role of High Pressure Processing in Maintaining Microbiological Safety and Flavor of Fresh and Minimally Processed Foods: A Mini Review Prayitno, Citra Pratiwi; Defira, Citra; Ichsan, Onne Akbar Nur; Sujatmiko, Harumi; Saputra, Doris; Lestari, Windi; Aldoni, M.
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.v5i2.7236

Abstract

The microbiological safety of fresh food products is a crucial challenge in the food industry, mainly due to the high prevalence of pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Listeria monocytogenes. At the same time, there is an increase in consumer demand for fresh products with optimal organoleptic and natural nutritional qualities. High-Pressure Processing (HPP), as a non-thermal processing technology, offers an innovative solution to these problems. This mini review aims to examined the basic principles of HPP, its effectiveness in inactivating microorganisms, and its impact on the sensory attributes of various fresh food products. Various studies show that HPP can significantly reduce the number of microbes while maintaining the organoleptic characteristics of fresh food products. Overall, HPP shows great potential as a future food processing technology that can bridge the need for safety and quality in fresh products. Keywords: High-Pressure Processing, food products, fresh food
Evaluation of Nutritional Content of Quail Eggs Bacem, Pindang, and Balado in Retort Pouch for Stunting Prevention Puspasari, Diah Ayu; Hartiningsih, Subekti; Mariani, Elisa
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.v5i2.7246

Abstract

Stunting remains a major chronic nutritional problem in Indonesia, especially among children in areas with limited food access. One of the main causes is the lack of high-quality animal protein intake. Quail eggs are a potential source of protein, fat, vitamins, and minerals, but are highly perishable and require processing and packaging innovations to extend shelf life and maintain nutritional quality. This study aimed to evaluate the moisture, protein, and fat content of bacem, pindang, and balado quail eggs in "ready to eat" retort pouch packaging as a strategy for stunting prevention. Samples were processed with three types of seasoning, packed, sterilized, and stored at 40°C, 50°C, and 60°C for 0 and 35 days. Moisture was analyzed by thermogravimetric method, protein by kjeldahl, and fat by soxhlet. Results showed that higher storage temperature and duration led to decreased moisture, protein, and fat in all product variants, especially at 60°C for 35 days. Nevertheless, nutritional values on day 35 remained sufficient to support dietary needs as an intervention food for stunting prevention. This innovation has the potential to support the distribution of nutritious food to stunting-prone areas. Keywords: Stunting, Quail Eggs, Retort Pouch, Temperature, Day
Review of Secondary Metabolite Identification Methods and Antimicrobial Activities of Tubers in Indonesian Firdaus, Dzikri Anfasa; Wijayanti, Eka; Candraningrum, Roch Galih Saktya
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.v5i2.7256

Abstract

The activity of inhibiting bacterial growth has been extensively studied from various natural materials in Indonesia. One part of plants which is contains active compounds that inhibit bacterial growth is local tubers such as gadung, sweet potatoes, porang, suweg, and several other types of tubers. The bacterial inhibitory secondary metabolite compounds contained in tubers like saponins, tannins, quinones, flavonoids, alkaloids, and phenols. These compounds exhibit antibacterial activity in the form of inhibition zone diameters against Escherichia coli, Staphylococcus aureus, and Salmonella sp. The 15% methanol extract of Angiotepris sp. tubers, containing flavonoid and phenolic compounds, exhibited the best inhibition zone diameter against Staphylococcus aureus, measuring 28.4 mm. This article explains the differences in bacterial inhibition activity demonstrated by 13 types of tubers, with a total of 79 variations in extraction treatments, including the concentrations and solvents used. Keywords: antibacterial, secondary metabolites, tubers, inhibitors, inhibition zone
Effect of Cassava Peel Starch-Based Edible Coating with Galangal Extract Filtrate on Moisture Content, Weight Loss, and Vitamin C of Large Red Chili during Storage Hasanah, Lutfiyatun; Hasdar, Muhammad; Fera, Melly; Deederm, Waroonporn
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.v5i2.6908

Abstract

This study aimed to evaluate the effect of cassava peel starch-based edible coating enriched with galangal extract filtrate on the quality of large red chili peppers (Capsicum annuum L.) during storage. The experiment was conducted using a Completely Randomized Block Design (CRBD) with two treatment factors: galangal extract filtrate concentration (control, 5%, 10%, and 15%) and storage duration (5, 10, and 15 days). The observed parameters included moisture content, weight loss, and vitamin C content. Statistical analysis showed that both treatment and storage duration had significant effects (P<0.05) on all measured parameters. The best treatment was edible coating with 10% galangal extract filtrate (P2), which was able to maintain moisture content at 68.80%, reduce weight loss to 49.98%, and preserve vitamin C content at 2.18 mg/100g up to the 15th day of storage. This combination formed a semipermeable layer that effectively inhibited transpiration and slowed the degradation rate of nutritional compounds. These findings indicate that the incorporation of natural antimicrobial compounds from galangal extract filtrate into edible coatings can enhance the shelf life of large red chili peppers at room temperature. Keywords: cassava peel starch, edible coating, galangal filtrate, red chili, postharvest quality
The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus) Tulloh, David; Purwanti, Yunika; Randi, Mohammad Jusuf; Nurwati
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.v5i2.6994

Abstract

Tempeh is known as a typical Indonesian fermented food that usually uses soybeans as the main ingredient. However, the high dependence on soybean imports has encouraged efforts to find local raw material sources, one of which is winged bean seeds (Psophocarpus tetragonolobus) which have high protein content. This study aims to evaluate the impact of variations in fermentation time on weight loss, protein content, and sensory (organoleptic) quality of tempeh made from winged bean seeds. The study was conducted using a non-factorial Completely Randomized Design (CRD), consisting of four fermentation time treatments, namely 36, 48, 60, and 72 hours. The parameters observed included the level of weight loss, protein content, and organoleptic test results in two stages, namely before and after frying, involving panelists as assessors. The results of observations showed that the longer the fermentation lasted, the weight loss tended to decrease, but was also accompanied by a decrease in protein content. Fermentation for 36 hours produced the highest protein content, which was almost equivalent to the protein content of soybean tempeh. In addition to being an alternative source of vegetable protein, winged bean plants are also known to be rich in antioxidant compounds and essential nutrients that provide health benefits, such as maintaining heart function, preventing diabetes, strengthening the immune system, and supporting digestive function. Based on the results of organoleptic tests, fermentation for 60 to 72 hours provided the best sensory quality in tempeh before frying, while after frying there was no significant difference between treatments. Therefore, it can be concluded that fermentation time has a significant effect on the quality of winged bean seed tempeh, and shows that winged bean seeds have great potential as an alternative to soybeans in the development of tempeh products. Keywords: tempeh, winged bean seeds, weight loss, protein content, organoleptic test
Characteristics of Functional Cerorot with Pumpkin Flour Substitution (Cucurbita moschata) Safitri, Baiq Idiya; -, Zainuri; Cicilia, Siska
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.v5i2.7232

Abstract

Cerorot is a traditional food made from rice flour, brown sugar and coconut milk. The most dominant nutritional content is carbohydrates and very low vitamin content, especially vitamin A. This study used pumpkin flour as an effort to increase the nutritional value of cerorot. The purpose of this study was to examine the characteristics of cerorot made from rice flour and pumpkin flour. The ratio of rice flour and pumpkin flour in making cerorot (CL) with CL0 = 100%: 0%, CL1 = 85%: 15%, CL2 = 70%: 30%, CL3 = 55%: 45%, CL4 = 40%: 60%, and CL5 = 25%: 75%. The parameters observed were water content, ash content, antioxidant activity, beta-carotene, color, and taste. The concentration of pumpkin flour had a significantly different effect on all parameters. The ratio of 25% rice flour: 75% pumpkin flour was recommended as the best treatment that produced cerorot with characteristics of 41.31% water content; 4.35% ash content; 43.29% antioxidant activity; beta-carotene 40.27%, as well as color, taste, and aroma acceptable to panelists. Keywords: cerorot, pumpkin flour, rice flour
Physicochemical and Organoleptic Characteristics of Functional Cookies Based On Brown Rice Flour and Moringa Leaf for Diabetes Mellitus 'Ainunni'mah, Nuzul; Muhlishoh, Nur Lailatul; Sofyan, Aan
Journal of Food and Agricultural Product Vol. 6 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.v6i1.7326

Abstract

Diabetes mellitus is a degenerative disease that requires dietary regulation throught the comsuption of complex carbohydrates with a low glycemic index and high fiber. This study aimed to develop functional cookies as a supplementary food based on local foods, are brown rice flour, moringa lead flour, and purple sweet potato. This study used experimental design with three cookie formulations, assesing moisture content and color. Furthermore, sensory (organoleptic) evaluation was conducted using 15 semi-trained panelists. Data were analyzed using ANOVA followed by Duncan Multiple Range Test. The results showed that there were significant differences (p<0.05) in aroma, taste, and overal acceptability. The formulation without moringa leaf flour, formulated with brown rice flour (130g) and puple sweet potato (25g), showed the highest sensory acceptance, based on the parameters of taste, aroma, color, texture, and overall evaluation of the product. The water content test showed that all three formulas exceeded the SNI 2973-2011 (< 5%) with the highest values in formula 1 with moringa leaf flour (10g), brown rice flour (140g), and purple sweet potato (50g). The colour content test showed that formula 3 without moringa leaf flour, formulated with brown rice flour (130g) and puple sweet potato (25g) had the highest brightness level (L*). All three cookies formulas were dominated by red based on the a* value, and tended to be yellow accorded to the b* value. Therefore, formula 3 without moringa leaf flour was the most organoleptically accepted, although moisture content improvement is required. Keywords: diabetes mellitus, brown rice flour, moringa lead flour, dietatary fiber, glycemic index
Sensory and Physical Characteristics of Mackerel Fish Galantine (Rastelliger kanagurta) With Straw Mushroom (Volvariella volvacea) Subtitution Fitriah, Isna; Puspasari, Diah Ayu; Wati, Andra Tersiana
Journal of Food and Agricultural Product Vol. 6 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.v6i1.7485

Abstract

Vegetarian food highly favored as part today’s healthy lifestyle trend. Straw mushrooms one type edible mushroom that still rarely utilized, so innovation in developing mackerel galantine with straw mushrooms can enhance the potential both ingredients. This study aims to determine the panelists’ preference levels and physical characteristics galantine with different ratios of mackerel and straw mushrooms. A 2-factorial Complete Random Design (RAL) with a non-factorial arrangement and ratios of mackerel to straw mushroom in galantine G1(100:0); G2(75:25); G3(25:75); G4(0:100) sensory analysis and physical tests color and texture were conducted. Data were analyzed using ANOVA, and if significant differences found, further analysis was using the DMRT test. The results showed that panelists preferred the color of G2 with average score of 3.68, aroma of G3 with 3.48, taste of G2 and G3 with 3.3, texture of G1 with 3.26, and overall preference for G2 with 3.56. Physical color testing showed a L* value of 41.25; a* value of 1.21; and b* value of 12.4; texture test indicated that the hardest texture was found in G3 with a value of 126.26. Based on the results, the ratio of mackerel and straw mushrooms significantly affected the sensory and physical characteristics of the galantine. Keywords: Fish, Galantine, Mushroom, Physical, Sensory

Page 9 of 9 | Total Record : 88

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