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 57 Documents
 2   3   4   5   6 
Optimasi Suhu dan Waktu Serta Pre-Treatment (Freezing dan Non-Freezing) dalam Pembuatan Dried Fruit Pisang Kepok dan Salak Alfaisyal, Ruwendi
Journal of Food Security and Agroindustry Vol. 3 No. 3 (2025): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v3i3.763

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh suhu dan pre-treatment terhadap sifat kimia dried fruit dari pisang kepok dan salak menggunakan metode vacuum frying. Perlakuan yang diterapkan terdiri dari dua suhu (80°C dan 90°C) dan dua metode pre-treatment (freezing dan non-freezing), dengan waktu pengeringan selama 75 menit. Parameter yang dianalisis meliputi kadar air, lemak, dan gula, menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 3 ulangan. Hasil penelitian menunjukkan bahwa suhu dan pre-treatment memiliki pengaruh signifikan terhadap kadar air dan lemak, terutama pada buah salak. Perlakuan terbaik diperoleh pada suhu 90°C dengan pre-treatment freezing, yang menghasilkan kadar air dan lemak terendah serta kadar gula yang stabil. Kesimpulannya, kombinasi suhu tinggi dan pre-treatment freezing direkomendasikan untuk menghasilkan dried fruit dengan kualitas kimia terbaik. Penelitian ini juga menunjukkan potensi untuk meningkatkan nilai tambah buah tropis lokal, seperti pisang kepok dan salak, melalui teknik pengolahan yang tepat. Hasil ini diharapkan dapat memberikan kontribusi dalam pengembangan industri pengolahan buah di Indonesia.
Inovasi Produk Saus dari Terung Belanda: Respon Sensoris Akibat Penambahan Bumbu Esensial Ansar, Ansar; Syam, Agus Salim; Arfah, Aziza Noor Sheha
Journal of Food Security and Agroindustry Vol. 3 No. 3 (2025): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v3i3.766

Abstract

Terung belanda (Cyphomandra betacea) merupakan buah bernutrisi di Indonesia dengan potensi ekonomi yang signifikan namun belum dimanfaatkan secara optimal. Pola konsumsi yang terbatas telah menghambat nilainya sehingga diperlukan inovasi produk untuk meningkatkan daya tariknya di pasar. Penelitian ini bertujuan untuk menciptakan saus terung belanda dengan nilai tambah dan menilai dampak adanya bumbu esensial terhadap penerimaan sensori produk tersebut. Penelitian ini menggunakan metode eksperimental dengan tiga formulasi berbeda: F1 (lengkap dengan bawang putih dan bawang merah), F2 (tanpa bawang merah), dan F3 (tanpa bawang putih). Uji hedonik dilakukan dengan melibatkan 30 panelis tidak terlatih untuk mengevaluasi rasa, aroma, dan warna saus pada skala 5 poin. Data dianalisis secara deskriptif untuk menentukan skor rata-rata tingkat kesukaan. Hasil penelitian menunjukkan bahwa tidak ada satu jenis bumbu terbaik di semua asfek sensoris. Formulasi F1 paling disukai dari segi rasa, mencapai skor rata-rata tertinggi 4,1 disebabkan oleh kombinasi bumbu yang lengkap dan seimbang. Sebaliknya, formulasi F3 dalam hal aroma (skor rata-rata 3,5) dan warna (skor rata-rata 3,8), di mana aroma yang menarik terkait dengan minyak asiri pada bawang merah dan warna yang menarik dihasilkan dari proses karamelisasi gula dan bawang merah saat pemasakan. Kesimpulannya, F1 adalah formulasi optimal untuk mendapatkan rasa yang paling diinginkan, sementara F3 unggul dalam memberikan aroma dan tampilan visual yang lebih baik. Penelitian ini menyoroti peran penting dari kombinasi bumbu spesifik dalam menentukan profil sensoris akhir dari produk inovatif berbasis terung belanda.
Pengujian Kandungan Babi dalam Produk Olahan Menggunakan Rapid Test Kit Yuda, Yuda; Tarta, Efnu; Olivia, Olivia; Chleo, Tan Charla; Fathra, Fathra; Zakiyah, Zakiyah
Journal of Food Security and Agroindustry Vol. 3 No. 3 (2025): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v3i3.769

Abstract

Penelitian ini bertujuan untuk mendeteksi kandungan babi dalam produk olahan pangan menggunakan metode rapid test kit sebagai upaya menjamin kehalalan dan keamanan makanan, terutama di daerah dengan mayoritas penduduk muslim seperti Kabupaten Sambas. Deteksi keberadaan bahan tidak halal seperti daging babi sangat penting.. Delapan jenis produk pangan diuji dalam penelitian ini, yaitu mi tiauw, kue selai, kue srikaya, pengembang kerupuk, marshmallow, kuas balas one, TBM, dan sosis bakar. Pemilihan sampel ini dilakukan secara random yang didapatkan di pasar. Pengujian dilakukan di Laboratorium Analisis Mutu Politeknik Negeri Sambas pada bulan Juni 2025 dengan menggunakan alat dan bahan uji sesuai prosedur standar. Prinsip kerja metode ini berdasarkan reaksi antara antigen babi dan antibodi spesifik yang menghasilkan perubahan warna sebagai indikator positif. Hasil menunjukkan bahwa tidak ditemukannya sampel yang mengandung kandungan babi. Namun, perlu pengujian lain yang lebih akurat dibandingkan dengan test kit. Selain itu, pengujian perlu dilakukan beberapa kali untuk mendapatkan data yang akurat.
Uji Kandungan Siklamat dan Kadar Gula dengan Metode Pengendapan pada Produk Minuman di Kabupaten Sambas Nuraini, Nuraini; Syafitri, Aas; Rini, Rini; Partiwi, Partiwi; Khasanah, Uswatun
Journal of Food Security and Agroindustry Vol. 3 No. 3 (2025): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v3i3.770

Abstract

Pemanis adalah zat yang digunakan untuk memberikan rasa manis pada makanan dan minuman. Siklamat adalah salah satu jenis pemanis buatan yang sering digunakan sebagai alternatif penganti gula dalam berbagai produk makanan dan minuman. Pengujian ini bertujuan untuk mengetahui kadar siklamat pada minuman kemasan dan sirop yang beredar di Kabupaten Sambas. Produk-produk yang diuji meliputi berbagai jenis minuman kemasan yang di uji dengan berbagai variasi merek antara lain, yaitu Fruit Tea Strawberry, Nutriboost Strawberry, Floridina, Nu Grean Tea, Sprite, Adem Sari Ching Ku, Amo, Buavita/Guava, Teh Sejuk dan Lemon Drink Ciayow. Metode pengujian siklamat dan kadar gula ialah pengendapan dengan larutan HCI 10%, BaCI 10%, akuades, dan NaNO2 10% yang bertujuan untuk memisahkan zat aktif siklamat dari zat lain dalam sampel. Hasil pengujian kadar gula menunjukkan bahwa dalam sampel minuman bervariasi, dengan nilai tertinggi pada sirop ABC Cocopandan (29,0 g) dan terendah pada Sprite (4,5 g). Hasil analisis kandungan siklamat menunjukkan bahwa seluruh sampel yang diuji tidak mengandung siklamat, ditunjukkan oleh tidak adanya endapan pada larutan uji. Pengujian ini memberikan informasi penting mengenai kadar gula dan keberadaan siklamat dalam produk minuman kemasan yang beredar di Kabupaten Sambas. Temuan ini diharapkan dapat meningkatkan kesadaran masyarakat dalam memilih minuman yang lebih sehat serta menjadi dasar bagi pihak berwenang dalam melakukan pengawasan terhadap keamanan pangan.
Pengaruh Dosis Bahan Kimia Terhadap pH, Total Dissolved Solids (TDS), Klorida, Dan Alkali Dalam Proses Penjernihan Air Ikhsana, Nurul
Journal of Food Security and Agroindustry Vol. 3 No. 3 (2025): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v3i3.776

Abstract

Air yang digunakan dalam proses pengolahan di industri, khususnya pada pabrik kelapa sawit, harus memenuhi standar air bersih agar mendukung efektivitas proses seperti sterilisasi, pengolahan bahan, dan boiler. Penelitian ini bertujuan untuk mengetahui pengaruh dosis bahan kimia seperti alum, soda ash dan flokulan terhadap parameter air meliputi pH, total dissolved solids (TDS), klorida dan alkalinitas dalam proses penjernihan air. Metode yang digunakan yaitu eksperimen dengan 4 perlakuan dan 3 kali ulangan. Adapun analisis data yang digunakan yaitu rancangan acak lengkap (RAL). Proses penjernihan dilakukan menggunakan metode jar test. Hasil penelitian menunjukkan bahwa kombinasi bahan kimia memberikan pengaruh yang sangat nyata terhadap parameter yang diuji. Dosis terbaik dari penelitian ini adalah perlakuan dengan kombinasi 50 ppm alum, 50 ppm soda ash, dan 0,4 ppm flokulan yang mampu menghasilkan air dengan pH 6,3, TDS 68, klorida 11,05 dan alkali 34,6 dan flok yang menyatu sehingga sesuai standar penjernihan air. Dengan demikian, kombinasi dosis tersebut dapat dijadikan sebagai alternatif yang efektif dan optimal dalam unit pengolahan
Analysis of Cyclamate Content in Packaged Beverages Risqi Pricillia Nanda; Nur’ain Nur’ain; Ferdiansyah Ferdiansyah; Evril Yolanda; 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 Rona Safrina; Arif Saputra; Muhammad Suryana; 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; Nur Fitria Andani; Risky Risky; Ilma Munaya; Muhammad Azman
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 Lidyawati Nurhapiza; Tessa Nurul Shahira; Junita Junita; Jasika Jasika; Amy Ledyanna; Uray Dinda Ragista
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 Widhi Aiman Zakiy; R. Hermawan; Nur Rohmah Lufti A’yuni
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 5 of 6 | Total Record : 57

 2   3   4   5   6 

Filter by Year

2023 2026


Reset
Filter By Issues
All Issue Vol. 4 No. 2 (2026): JUNE 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 More Issue