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Ichlasia Ainul Fitri
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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 24 Documents
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Karakteristik Fisikokimia dan Sensori Kopi Cold Brew Kamojang Berdasarkan Proses Pasca Panen Santoso, Febrianto Ilham; Asmoro, Novian Wely; Widyastuti, Retno
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4814

Abstract

Coffee is a beverage derived from the beans of the coffee plant that have been processed and then brewed. The post-harvest process of coffee beans includes sorting, fermentation, drying, roasting, grinding and brewing. Fermentation can be dry (natural, honey) or wet (full wash, semi-wash), while brewing can be hot or cold. Kamojang coffee is grown in the highlands of Mount Kamojang, West Java. The coffee used was Kamojang Arabica coffee with natural, honey and wash post-harvest methods, roasted at 170°C for 15 minutes, medium roast darkness and ground to medium size then brewed with Cold brew. This study used different post-harvest methods, with testing parameters of pH, caffeine and organoleptic. The Cold brew method starts with grinding coffee powder, then mixing it with water at room temperature and then storing it at room temperature for 10 hours. The organoleptic tests were performed by 30 untrained panelists with the test parameters of taste, aftertaste, sweetness, bitterness, acidity and overall. Statistical tests were then performed using ANOVA and DMRT tests. Kamojang Cold brew has a caffeine concentration of 305.49 - 310.08 mg/L. Kamojang Cold brew has an average pH of 5.3 - 5.7. In the organoleptic test, on a scale of 1 to 5, the average flavor, bitterness, sweetness, acidity, aftertaste, and overall taste ranged from 2.8 to 4.
Pengaruh Penambahan Ekstrak Serai (Cymbopogon Citratus) dan Gula Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Kunyit Instan Pratama , Wahyu; Pujimulyani, Dwiyati; Fitri , Ichlasia Ainul
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4925

Abstract

Turmeric is a tropical plant from Asia and has now spread to subtropical regions around the world. Instant turmeric is generally in the form of a small powder and is easily dissolved in water. The manufacture of instant turmeric using turmeric and sugar raw materials and lemongrass is an effort to utilize local foodstuffs. The use of lemongrass as an additional ingredient is expected to increase the preference for instant powder. Purpose To determine the effect of variations in the addition of tablegrasshopper extract and sugar on the physical, chemical, and preference levels of instant turmeric. completely randomized design 2 factors, namely the addition of the amount of sugar (500; 1000; and 1500 g) and the variation of adding lemongrass extract (0; 20; and 40 ml). The instant turmeric products produced were then physically tested and the level of preference, and the selected instant turmeric was chemically analyzed (moisture content, antioxidant activity of DPPH (2,2-diphenyl-1-pycrylhydryl) and total phenol). The data obtained was statistically calculated with ANOVA and a 95% confidence level. The results showed that the addition of the amount of sugar (500; 1000; and 1500 g) and the variation of the addition of lemongrass extract had an effect on the resulting turmeric. The selected instant turmeric product is the addition of 20 g of lemongrass extract and the addition of 1000 g of sugar which has a moisture content of 0.94%, DPPH antioxidant activity of 54.63% RSA, and a total phenol of 4.41 mg EAG/g bk.)
Pengaruh Cara Pengeringan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Seduhan Bubuk Bunga Telang Kering Majid, Aflah Athallah Majid; Cahyono Murti, Siti Tamaroh; Pujimulyani, Dwiyati
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4960

Abstract

Butterfly pea flowers have potential as an herbal plant with benefits for the body. Butterfly pea flower tea is purple in color due to anthocyanin pigments, which have high antioxidant activity. Butterfly pea flowers are perishable, so drying can be used to extend their shelf life. In this study, drying was carried out using two methods, namely a cabinet dryer and sunlight. The dried blue pea flowers were then brewed with water at various pH levels to determine panelist preferences and antioxidant properties, with the addition of lime juice at varying pH levels. In this study, butterfly pea flowers were dried in a cabinet dryer for 9 hours and in the sun for 8 hours. The dried butterfly pea flowers were then brewed with water at pH 3, pH 5, and pH 7. The results showed that the brew from sun-dried flowers was preferred by the panelists. The brew with water at pH 3 was preferred over the other treatments. The brew had the following criteria: L*, a*, and b* values of 31.99, 13.94, and -2.87, respectively; moisture content of 5.53%; antioxidant activity of 33.12% (RSA); and total phenol content of 182.65 mg EAG/g.
Karakteristik Fisik, Kimia, dan Tingkat Kesukaan Permen Jeli Dengan Variasi Rasio Ekstrak Daun Bidara-Bubur Buah Mangga dan Penambahan Gelatin Wanda, Sherlya; Suryani, Chatarina Lilis; Pujimulyani, Dwiyati
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4970

Abstract

Jelly candy is a soft, elastic confection widely consumed by people of all ages. The innovation of functional jelly candy in this study involved the incorporation of bidara leaf extract and mango pulp to enrich bioactive compounds with antioxidant potential. A factorial randomized block design was used with two factors: the ratio of bidara leaf extract to mango pulp (60:40, 50:50, and 40:60 v/v) and the addition of gelatin (15, 20, and 25 g). The study aimed to obtain a jelly candy formulation with desirable physical, chemical, and sensory qualities and antioxidant activity. The research stages included preparing bidara leaf extract, mango pulp, and jelly candy, followed by analysis of their physical, chemical, and sensory characteristics. Data were statistically analyzed using SPSS Version 25.0 with Univariate Analysis of Variance, followed by One-Way ANOVA and Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that increasing the ratio of bidara leaf extract to mango pulp and adding gelatin increased hardness, elasticity, color intensity, total phenolics and flavonoids, and decreased moisture content. Total phenolic and flavonoid contents increased with treatment. The best formulation was obtained at a 40:60 ratio and 20 g gelatin, producing 25.13% RSA antioxidant activity, 0.98% ash, and 0.20% reducing sugar, indicating potential as a functional food.

Page 3 of 3 | Total Record : 24

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