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Ichlasia Ainul Fitri
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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 29 Documents
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Karakteristik Fisikokimia dan Sensori Kopi Cold Brew Kamojang Berdasarkan Proses Pasca Panen Febrianto Ilham Santoso; Novian Wely Asmoro; Retno Widyastuti
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
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 Wahyu Pratama; Dwiyati Pujimulyani; Ichlasia Ainul Fitri
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
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 Aflah Athallah Majid Majid; Siti Tamaroh Cahyono Murti; Dwiyati Pujimulyani
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
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 Sherlya Wanda; Chatarina Lilis Suryani; Dwiyati Pujimulyani
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
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.
Pengaruh Lama Steam Blanching dan Metode Pengeringan Terhadap Warna, Β-Karoten, Serta Serat Kasar Bubuk Temulawak (Curcuma Xanthorrhiza Roxb.) Bella Farhanah Sasandira; Dwiyati Pujimulyani; Bayu Kanetro
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/xjywwk10

Abstract

Javanese turmeric (Curcuma xanthorrhiza Roxb.) is a rhizome plant widely used as a functional food ingredient and in traditional medicine due to its bioactive compounds. The content of these bioactive compounds is significantly influenced by processing methods, particularly pretreatment and drying methods. This study aims to determine the effects of steam blanching duration and drying methods on the color, β-carotene content, and crude fiber content of temulawak powder. The study employed a factorial Complete Randomized Design (CRD) with two factors: steam blanching duration (0; 2.5; 5; 7.5; and 10 minutes) and drying method (sun-drying and cabinet dryer). Data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Duncan’s multiple range test if significant differences were found. The results showed that the duration of steam blanching had a significant effect on the moisture content, color, β-carotene, and crude fiber of the temulawak powder. The treatment of 2.5 minutes of steam blanching combined with sun-drying produced the highest β-carotene content of 114.67 µg/g and the highest crude fiber content of 3.24%.
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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