cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Kiki Kristiandi
Contact Email
pakisjournal@gmail.com
Phone
-
Journal Mail Official
jfsa@pakisjournal.com
Editorial Address
Jl. Tabrani, Saing Rambi, Sambas, 79462 Kalimantan Barat
Location
Kab. sambas,
Kalimantan barat
INDONESIA
Journal of Food Security and Agroindustry
Published by Pakis Journal Institute
ISSN : 29860555     EISSN : 29860563     DOI : https://doi.org/10.58184/jfsa
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
The Journal of Food Security and Agroindustry (JFSA) provides readers with the state of the theory and its application in all aspects of food security and agroindustry. The aim of JFSA is to publish compelling empirical research, current scientific developments, and high-quality science that answers fundamental questions in food security and agroindustry. The scope of this journal includes but is not limited to research results on processing food, production, packaging, nutrition, food security, agriculture, process engineering, agricultural management, functional food, and agro-industrial biotechnology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 4 No. 1 (2026): FEBRUARY" : 5 Documents clear
Analysis of Cyclamate Content in Packaged Beverages Nanda, Risqi Pricillia; Nur’ain, Nur’ain; Ferdiansyah, Ferdiansyah; Yolanda, Evril; Suraya, Suraya; Painingsih, Painingsih; Zakiah, Zakiah
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.883

Abstract

Cyclamate is a type of synthetic sweetener that has a sweetness level approximately 30 times higher than sucrose. The purpose of this study was to determine the presence of cyclamate in beverages available on the market. This research employed a qualitative approach. The collected samples were subjected to a color reaction test to observe any chemical changes indicating the presence of cyclamate. A total of 12 beverage samples were obtained through random sampling.The results showed that 4 samples tested positive for cyclamate, specifically samples 1, 2, 3, and 4. Meanwhile, the remaining 8 samples (samples 5, 6, 7, 8, 9, 10, 11, and 12) showed negative results, as indicated by the absence of a characteristic reaction. In conclusion, further testing on sweetened beverages marketed to the public is necessary to ensure consumer safety and to minimize potential health risks, including cardiovascular diseases. Cyclamate is an artificial sweetener that should not be consumed excessively.
Analysis of Crude Fiber Content in Chips Safrina, Rona; Saputra, Arif; Suryana, Muhammad; Nurhaliza, Nurhaliza; Ropita, Ropita; Nopia, Nopia
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.887

Abstract

This study aims to determine the crude fiber content in potato chip samples. Potato chips were chosen because they are a processed food product commonly eaten as a snack and are commonly consumed by the public. The crude fiber test is a method for determining the insoluble content of food samples, such as vegetables, tubers, or fruit. The method used in this study was quantitative with an experimental approach. The samples used were purple sweet potato chips, banana chips, and orange chips, each with different oven-drying methods. The drying time for chips was 1 hour. The results of this study indicate that purple sweet potato chips (4.462%-6.241%) have a relatively high crude fiber content, compared to the other two samples. The high fiber content in purple sweet potato may be due to its thicker fiber network compared to the other two samples. In addition, factors such as the maturity level of the tuber, growing conditions, and processing methods can affect the fiber content obtained. Based on these results, purple sweet potato is a healthy food that can be a healthy snack and can be used to increase fiber intake in the daily diet.
Evaluation of Vitamin C Levels in Lime Fruit and Processed Passion Fruit Syrup Lusiana, Lusiana; Andani, Nur Fitria; Risky, Risky; Munaya, Ilma; Azman, Muhammad
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.888

Abstract

Vitamin C, or ascorbic acid, is a water-soluble vitamin with acidic properties and acts as a strong reducing agent. This vitamin plays an important rle as an antioxidant that protects cells and biological molecules, such as proteins, lipids, and nucleic acids, from damage caused by free radicals. This study aimed to evaluate the vitamin C content in fresh lime fruit (Citrus amblycarpa) and processed passion fruit syrup. The research employed a quantitative approach using iodometric titration analysis to determine vitamin C levels. The results showed that the vitamin C content in lime ranged from 0.179% to 0.219%, which was higher than that of passion fruit syrup, ranging from 0.032% to 0.084%. The differences in vitamin C levels were influenced by variations in raw materials, physical and chemical properties, as well as processing methods and sample testing techniques. Based on the findings, lime and passion fruit syrup have the potential to serve as sources of vitamin C, both for direct consumption and as processed products.
Qualitative Study of the Nutritional Value of Banana Nuggets Based on the Recommended Dietary Allowances and the Indonesian Food Composition Table Nurhapiza, Lidyawati; Shahira, Tessa Nurul; Junita, Junita; Jasika, Jasika; Ledyanna, Amy; Ragista, Uray Dinda
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.932

Abstract

Crushed bananas are combined with binding agents and flavor enhancers to create banana nuggets, which are then covered with breadcrumbs. Using information from the Indonesian Food Composition Table (TKPI), this study attempts to evaluate the nutritional content of banana nuggets and determine how much they contribute to the Recommended Dietary Allowance (RDA). The caloric, carbohydrate, protein, and fat contents of all the ingredients bananas, wheat flour, tapioca flour, sugar, eggs, milk powder, and cheese were added together and converted to units per 100 grams of product in order to do the quantitative calculation. According to the findings, banana nuggets contain 188.05 kcal of total calories, 35.63 grams of carbohydrates, 5.08 grams of protein, and 3.83 grams of fat per 100 grams. The primary source of energy is carbohydrates, which are mostly found in bananas, wheat flour, and granulated sugar. Banana nuggets are better classified as an energy snack rather than a main meal because the AKG percentage indicates a low contribution to all nutrients. Because it contains protein from eggs, milk powder, and cheese as well as vitamins and minerals, this product still has extra value
Pengaruh Suhu Pengeringan Daun Kenikir (Cosmos caudatus K.) terhadap Sifat Kimia dan Organoleptik Teh Herbal Celup Zakiy, Widhi Aiman; Hermawan, R.; A’yuni, Nur Rohmah Lufti
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.948

Abstract

This study aimed to evaluate the effect of drying temperature on the chemical and organoleptic properties of formulated kenikir (Cosmos caudatus K.) herbal tea bags. The experiment was arranged using a Completely Randomized Design (CRD) with a single factor, namely drying temperature at 40, 50, 60, 70, and 80°C with three replications, resulting in 15 experimental units. Kenikir leaves were dried prior to formulation with green tea (50%), kenikir leaves (30%), and jasmine (20%). Treatments at 40°C and 50°C were not further analyzed due to moisture content exceeding the standard limit (>8%). The analyses included moisture content, yield, total phenolic content (Folin–Ciocalteu method), total flavonoid content (AlCl₃ method), antioxidant activity (DPPH method), and sensory evaluation (color, aroma, and taste). Data were analyzed using analysis of variance (ANOVA) at a 5% significance level followed by Duncan’s Multiple Range Test (DMRT). The results showed that increasing drying temperature significantly decreased moisture content and yield (p<0.05), while increasing total phenolic and flavonoid contents. The highest antioxidant activity was observed at 60°C with an inhibition value of 33.68%, although it was not significantly different among treatments (p>0.05). Meanwhile, the highest phenolic and flavonoid contents were obtained at 80°C. Sensory evaluation indicated that the 80°C treatment had the highest level of panelist preference. In conclusion, drying temperature significantly affects the chemical and sensory characteristics of formulated herbal tea, with 60–80°C considered the optimal range depending on the evaluated parameters.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2026 2026


Reset
Filter By Issues
All Issue Vol. 4 No. 1 (2026): FEBRUARY Vol. 3 No. 3 (2025): OCTOBER Vol. 3 No. 2 (2025): JUNE Vol. 3 No. 1 (2025): FEBRUARY Vol. 2 No. 3 (2024): OCTOBER Vol. 2 No. 2 (2024): JUNE Vol. 2 No. 1 (2024): FEBRUARY Vol. 1 No. 3 (2023): OCTOBER Vol. 1 No. 2 (2023): JUNE Vol. 1 No. 1 (2023): FEBRUARY