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Ichlasia Ainul Fitri
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ichlasia@mercubuana-yogya.ac.id
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jfat@mercubuana-yogya.ac.id
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Jl. Raya Wates-Jogjakarta, Karanglo, Argomulyo, Kec. Sedayu, Kabupaten Bantul, Daerah Istimewa Yogyakarta 55752. Indonesia
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INDONESIA
Journal of Food and Agricultural Technology
Published by Universitas Mercu Buana Yogyakarta
ISSN : -     EISSN : 3063461X     DOI : https://doi.org/10.26486/jfat.v1i1.3378
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Chemistry
The Journal is envisaged as the major platform for communicating advances/developments in covering the wide range of post-harvest related science, engineering and technological aspects of foods, food products and related byproducts with special emphasis on the basic and applied research findings that will impact the quality, safety and/or shelf life of fresh or processed food products including findings that will help improvise the efficiency of a process/technology, effective utilization of by-products or wastes resulting from food processing
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 4 Documents
 1 
Search results for , issue "Vol. 3 No. 2 (2026): April (In Press)" : 4 Documents clear
Karakteristik Fisik, Kimia dan Tingkat Kesukaan Es Krimalpukat (Persea Americana Mill.) Dengan Penambahan Ekstrakjeruk (Citrus Sinensis L.) Pamungkas Sari , Irul; Lilis Suryani , Chatarina; Perwita Sari , Yuli
Journal of Food and Agricultural Technology Vol. 3 No. 2 (2026): April (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/kkxezb39

Abstract

Ice cream is generally made from a mixture of milk, either vegetable or animal fats, sugar, and other additional ingredients. One of the new innovations in ice cream is the use of avocado. Avocado is known for its high fat content but lacks a specific flavor; therefore, baby orange extract, which is rich in vitamin C, is added to enhance the nutritional value and taste of avocado ice cream. This study aims to determine the appropriate addition of baby orange extract to produce avocado ice cream. The experimental design used was a Completely Randomized Design (CRD) with one treatment factor, namely the addition of orange extract (0%, 20%, 40%, 60%, 80%). Each treatment was repeated twice, and data analysis was performed using ANOVA and Duncan's Multiple Range Test (DMRT). The tests conducted included overrun, melting time, viscosity, color, pH, protein content, total sugar, vitamin C, total dissolved solids (TDS), fat content, and preference testing. The results of the study indicated that the best treatment was the addition of 40% orange extract, which had a pH of 6.44%, protein content of 5.65%, total sugar of 3.48%, vitamin C of 9.44%, total dissolved solids of 30.13%, and fat content of 6.43%. The preference levels for color were 4.5 (liked), aroma 3.9 (liked), taste 3.8 (liked), texture 4.05 (liked), and overall 4.1 (liked).
Pengaruh Persentase Puree Labu Kuning dan Substitusi Tepung Sorgum Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Dodol Garut Pasa Ramada Permana, Harpa; Slamet, Agus; Perwita Sari, Yuli
Journal of Food and Agricultural Technology Vol. 3 No. 2 (2026): April (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/j4exjj36

Abstract

This study examines the innovation of dodol garut as a traditional Indonesian food, by increasing its nutritional value through the addition of pumpkin puree and the substitution of rice flour with sorghum flour. Pumpkin is a source of high levels of natural antioxidants, while sorghum provides dietary fiber and vegetable protein. The purpose of this study is to produce dodol garut with a preferred substitution ratio of pumpkin puree and rice flour for sorghum flour, as preferred by panelists. The study applied a completely randomized design (CRD) with two treatment factors, namely the ratio of pumpkin puree (23%, 28%, 33%) and rice flour substitution: sorghum flour (60:20g, 40:40g, 20:60g). On selected samples, three replicates were conducted with 2 batches. Physical testing included color and texture. Chemical analysis included moisture content, ash, protein, fat, carbohydrates, β-carotene, and antioxidant activity. The preference test consisted of the parameters of color, aroma, taste, texture, and overall. The data were statistically analyzed using IBM SPSS Statistics 25, starting with univariate tests, followed by one-way ANOVA and Duncan’s Multiple Range Test (DMRT) for significant differences. The results showed that the combination of pumpkin puree percentage and sorghum flour substitution significantly affected the color and texture. The most preferred dodol garut by the panelists was the percentage of pumpkin puree 33% and the substitution of rice flour: sorghum flour 40:40g. The chemical composition of dodol garut at the percentage of pumpkin puree 33% and the substitution of rice flour: sorghum flour 40:40g had a β-carotene content of 34.91 µg/g and antioxidant activity of 13.21%. The proximate composition was 11.80% water content, 0.84% ​​ash content, 10.51% protein content, 7.60% fat content, and 65.42% carbohydrate content.
Karakteristik Fisik, Kimia dan Tingkat Kesukaan Keripik yang Disubtitusi Dengan Tepung dan Bubur Daun Katuk (Sauropus Androgynus) Hayria; Tamaroh Cahyono Murti , Siti
Journal of Food and Agricultural Technology Vol. 3 No. 2 (2026): April (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/zsk51w64

Abstract

One of the plants that is quite famous is katuk leaves. Katuk leaf plants by the community are only used as vegetable food and food coloring. Therefore, the effort that can be done is through a processing process, namely making katuk leaves into flour and katuk leaf pulp so that they are easily mixed in other ingredients and then processed into products in the form of chips. The purpose of this study was to determine and determine the effect of adding katuk leaf flour and katuk leaf pulp on physical and chemical properties and the level of preference for katuk leaf chips. This research was conducted by making chips made from wheat flour substituted with flour and katuk leaf pulp using a Completely Randomized Design (CRD) with research factors substitution of 20%, 25% and 30% of katuk leaf flour and pulp with physical analysis of color and texture, Chemical analysis of selected treatment included total phenolic content, water, ash, fat, protein, and carbohydrate as well as preference test. The data were tested using SPSS and if they were significantly different, the Duncan's Multiple Range Test continued with a significant level of 0.05. The results showed that 20% katuk leaf flour substitution chips and 25% katuk leaf pulp were the treatments chosen by the panelists. The physical characteristics tested include L, a*, b* and texture. Chemical characteristics include analysis of total phenolic content, which is 242.6 mg GAE/g and 66.3 mg GAE/g, water content is 5.25 %w/w and 5.85 %w/w, ash content is 1.47 %w/w. and 1.30 %w/w, fat content of 2.46 %w/w and 8.08%w/w, protein content of 8.77 %w/w and 8.10%w/w, carbohydrate content of 80.24 %w/w and 76.62 %w/w and favored by the panelists.
Penilaian Sertifikat Penerapan Penanganan yang Baik Psat (Sppb-Psat) Produk Buah Kering di UMKM Vakuola, Yogyakarta Rozikin , Faiz; Fitri , Ichlasia Ainul; Yulianto, Wisnu Adi
Journal of Food and Agricultural Technology Vol. 3 No. 2 (2026): April (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/nz1a6628

Abstract

Indonesia has an abundant supply of tropical fruits, but they are highly perishable. One way to extend their shelf life and preserve their nutritional quality is through the drying process to produce dried fruit. However, processing at the SME level is highly susceptible to contamination that affects food safety. Based on Ministry of Agriculture Regulation No. 15 of 2021, food handling units are required to meet the standards of the Certificate of Good Handling Practices for Fresh Plant-Based Foods (SPPB-PSAT) to ensure product quality. This study aims to assess the basic feasibility of dried fruit processing at the Vakuola SME in Yogyakarta using the SPPB-PSAT framework. Additionally, the study aims to validate observational findings through laboratory testing, including microbiological tests (ALT) and chemical analyses (moisture content, ash content, reducing sugars, and vitamin C). The study was conducted at the Vakuola UMKM and the Mercu Buana University Laboratory in Yogyakarta from October to December 2023. The samples used were dried lemons, red apples, and strawberries. SPPB-PSAT assessment data were collected through observations of location, buildings, sanitation facilities, and documentation. Based on laboratory test results, the lemon product had a Total Plate Count (TPC) of 4 × 10⁵ colonies/g, followed by apples at 1 × 10⁵ colonies/g, and strawberries at 3.5 × 10³ colonies/g. In proximate analysis, the moisture content of the products ranged from 19.01% to 23.46%, with the highest vitamin C content found in dried strawberries (6.15%) and the highest reducing sugar content in dried apples (41.98%). The implementation of basic hygiene standards at the Vakuola SME still requires significant improvement, particularly regarding storage facilities equipped with temperature/humidity controls and the enforcement of proper use of specialized work attire to prevent cross-contamination.

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