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INDONESIA
Jurnal Pangan dan Agroindustri
Published by Universitas Brawijaya
ISSN : -     EISSN : 26852861     DOI : https://doi.org/10.21776/ub.jpa
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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Articles 1,080 Documents
 104   105   106   107   108 
Stress Tolerance and Organic Acid Productivity of Fungal Strains Isolated from Local Agricultural Sources Osazuwa, Christopher
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.1

Abstract

Fungal diversity enhances industrial bioprocess efficiency and innovation. This study was aimed at isolating stress-tolerant fungal strains from local agricultural sources and evaluating their organic acid productivity. Fungal isolation and identification were performed using culture and molecular techniques. Agricultural sources such as cassava peels, palm wine, lignocellulosic waste, and fruit waste were utilized. Environmental stress tolerance and organic acid productivity were assessed using cultural methods. Aspergillus niger and Trichoderma viride showed highest tolerance to temperature and pH. Candida zeylanoides (2.80), Yarrowia lipolytica (2.94), Rhizopus arrhizus (2.58), and A. niger (3.12) were the most promising organic acid producers. Optimal conditions for organic acid production were found to be: 5-10% inoculum size, 30–35°C, pH 5.5–6.0, 144 hours fermentation time, 0.1–0.2%(w/v) nitrogen concentration. These findings indicate that stress tolerance significantly influences the organic acid productivity of these organisms, reinforcing the potential of these local isolates for sustainable bioprocess development.
The Differences in Characteristics of Fruit Leather from Custard Apple with Variations in Hydrocolloid Types and Cooking Time Maulida, Syifa Nur; Umiyati, Rini; Muflihati, Iffah
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.3

Abstract

Custard apple has a short shelf life, so they need processing to extend their shelf life, one of which is processed into fruit leather products. The purpose of this study was to determine the influence of different types of hydrocolloids and cooking time on the physical, chemical, and sensory characteristics. This study used a Complete Random Design (RAL) using two treatment factors, including the addition of variations in hydrocolloid types (pectin, carrageenan, and carboxyl methylcellulose (CMC)) and cooking time (3, 5, and 10 minutes), each treatment is repeated 3 times. The results of the study had a real influence on physical and chemical characteristics, with the best treatment results reviewed from the values of L*79.1, a* 4.9 and b* 15, tensile strength 2.86 Mpa, pH 4.32, total dissolved solids 30.3 °Brix, moisture content 22.55%, ash content 5.55%, vitamin C 24.22 mg/100 grams, total sugar 54.54% and antioxidant activity 58%.
Nutritional Evaluation of Quail-Based Complementary Food to Prevent Stunting in Early Childhood Rosa, Mutya; Hambali, Erliza; Rahayuningsih, Mulyorini
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.2

Abstract

The quail, an endemic Indonesian poultry species, offers high nutritional value in its meat and eggs. The first 1,000 days of a child's life are crucial for optimal growth and development, with complementary foods as a key nutritional source. This study aimed to develop an instant quail-based complementary porridge enriched with various legumes. The research employed an experimental laboratory method complemented by quantitative nutritional analysis and organoleptic testing. Results indicated that the best formulation utilized soybeans, meeting the Indonesian National Standard (SNI) requirements for moisture, protein, and fat content. A 25-gram serving of the product contributes 37% of the recommended daily protein intake and provides 107 kcal of energy. The product qualifies for claims as a high-protein, high-fiber food rich in iron, vitamins, and minerals, demonstrating its potential to support infants' daily nutritional needs.
Consumer Preferences of the Surabaya Community towards MP-ASI Premixed Rice : Preferensi Konsumen Masyarakat Surabaya terhadap Beras Premiks MP-ASI Pradana Misbach, Mochamad Harits; Yulistiani, Ratna; Priyanto, Anugerah Dany; Fitriani, Awanda Winar
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.4

Abstract

Abstract Surabaya is one of the places for producers who provide MP-ASI products with various attributes, one of these products is MP-ASI premixed rice. This study aims to find out some of the attributes with the highest importance value for consumers in choosing MP-ASI premix rice products and identify consumer preferences on the sub-attributes of MP-ASI premix rice products. The attributes used in this study were cooking time, the type of material, the type of packaging, the addition of nutrients, the flavor variant, and the place of purchase. The research was carried out using a survey method. The total number of respondents was 100 that determined using the Slovin formula, and the collection of respondents was carried out using a two-stage cluster sampling technique. The premixed rice MP-ASI products that are the preference according to consumers are made from white rice (0,24) with the addition of fat nutrients (0,41), have a type of plastic bottle packaging (0,06) with a cooking time of less than 20 minutes (0,34), and have a variant of fish meat flavor (0,16) which is sold online (0,14). The results of the consumer preference analysis from this study can be used as a consideration in developing premix rice MP-ASI products.   Abstrak Surabaya adalah salah satu tempat bagi produsen yang menyediakan produk MP-ASI dengan berbagai atribut, salah satu produk tersebut adalah beras premiks MP-ASI. Tujuan dari penelitian ini adalah untuk menentukan beberapa atribut dengan nilai kepentingan tertinggi bagi konsumen dalam memilih produk beras premiks MP-ASI serta mengidentifikasi preferensi konsumen pada sub-atribut produk beras premiks MP-ASI. Penelitian dilaksanakan menggunakan metode survei, total jumlah responden adalah 100 ditentukan menggunakan rumus Slovin, dan pengambilan responden dilakukan dengan teknik two-stage cluster sampling. Produk MP-ASI beras premiks yang menjadi preferensi menurut konsumen yaitu berbahan dasar beras putih (0,24) dengan penambahan nutrisi lemak (0,41), memiliki jenis kemasan botol plastik (0,06) dengan waktu tanak kurang dari 20 menit (0,34), dan memiliki varian rasa daging ikan (0,16) yang dijual secara online (0,14). Hasil analisis preferensi konsumen dari penelitian ini dapat dijadikan pertimbangan dalam mengembangkan produk MP-ASI beras premiks.
Potential of Moringa Leaves as Raw Material for Panna Cotta to Meet The Nutritional Needs of Toddlers Indicated with Stunting: Potensi Daun Kelor Sebagai Bahan Baku Panna Cotta Untuk Memenuhi Kebutuhan Nutrisi Balita Terindikasi Stunting Indah Permata Sari, Novi; Sulistiya, Elma; Mareni, Nunky Liontin
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.5

Abstract

Abstract Stunting is a condition of failure to grow in children aged 0-5 years. The purpose of this study was to develop a superfood dessert product for toddlers indicated as stunting with moringa leaves as the basic ingredient into Panna Cotta products. Sensory test showed significant value on texture, color and after taste. The highest protein content analysis with a value of 7.76%, carbohydrates 19.2% and fat 9.7%, even so the results of fat analysis using SPSS did not show significant differences between samples with different treatments. While the highest water content was found in samples with 40% moringa milk: 5% sugar treatment, with a result of 70.18%. The highest dietary fiber content with a value of 1.42%. Based on the results of the analysis of protein, carbohydrates, fat and fiber, which are balanced and all the necessary macronutrient components are available.   Abstrak Stunting adalah kondisi gagal tumbuh pada anak usia 0-5 tahun. Tujuan Penelitian ini adalah untuk mengembangkan produk makanan super food dessert untuk balita terindikasi stunting dengan berbahan dasar daun kelor menjadi produk Panna Cotta. Pada analisis sensori parameter yang signifikan terdiri dari tekstur, warna dan after taste. Analisis kadar protein tertinggi dengan nilai 7,76%, karbohidrat 19,2% dan lemak 9,7%, meskipun begitu hasil analisis lemak menggunakan SPSS tidak menunjukan perbedaan yang signifikan antar sampel dengan perlakuan yang berbeda. Sementara kadar air tertinggi diketahui pada sampel dengan perlakuan 40% susu kelor : 5% gula, dengan hasil 70,18%. Analisis kadar serat pangan tertinggi pada perlakuan 50% susu kelor : 5% gula dengan nilai 1,42%. Berdasarkan hasil analisis protein, karbohidrat, lemak dan serat, yang seimbang serta seluruh komponen zat gizi makro yang diperlukan tersedia.
The Potential Of Mangosteen Bark Extract As A Natural Preservative For The Quality Of Aren Nira During Tapping : Potensi Ekstrak Kulit Batang Manggis Sebagai Pengawet Alami Terhadap Kualitas Nira Aren Selama Penyadapan Turnip, Nina Juliana Roberta; Ginting, Claudia A.; Martgrita, Merry M.; Aditia, Astiti
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.6

Abstract

Abstract Arenga pinnata (Merr.) produces economically valuable nira, but is easily contaminated by microbes during tapping, causing acidic fermentation. This study examined the potential of mangosteen bark extract as a natural preservative to maintain nira quality. The method of extract application was adjusted to the volume of nira collected, and the extract was applied in three variations of concentration, i.e. 1.5%, 3%, 4.5% (v/v), and control (without extract). Evaluation was conducted on pH, total sugar content, antimicrobial activity, and organoleptic properties. The results showed that the extract effectively inhibited microbial growth, especially yeast, and slowed down the decrease in pH and sugar. The concentration of 4.5% was most effective, but less favorable in terms of sensory taste. In conclusion, mangosteen bark extract has the potential as an environmentally friendly natural preservative to maintain the freshness of nira during 10 hours of tapping.   Abstrak Arenga pinnata (Merr.) menghasilkan nira yang bernilai ekonomis, namun mudah terkontaminasi mikroba selama penyadapan, menyebabkan fermentasi asam. Penelitian ini mengkaji potensi ekstrak kulit batang manggis sebagai pengawet alami untuk menjaga kualitas nira. Metode pemberian ekstrak disesuaikan dengan volum nira yang terkumpul, dan ekstrak diaplikasikan dalam tiga variasi konsentrasi, yaitu 1,5%, 3%, 4,5% (v/v), serta kontrol (tanpa ekstrak). Evaluasi dilakukan terhadap pH, kadar gula total, aktivitas antimikroba, dan sifat organoleptik. Hasil menunjukkan bahwa ekstrak efektif menghambat pertumbuhan mikroba, terutama yeast, serta memperlambat penurunan pH dan gula. Konsentrasi 4,5% paling efektif, namun kurang disukai secara sensorik rasa. Kesimpulannya, ekstrak kulit batang manggis berpotensi sebagai pengawet alami yang ramah lingkungan untuk mempertahankan kesegaran nira selama 10 jam penyadapan.
Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics Hanif, Muhamad Ibnu; Widjanarko, Simon Bambang; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.3

Abstract

Arabica Yellow Caturra, a newly cultivated coffee variety in Indonesia, exhibits an unbalanced flavor profile that diminishes its consumer appeal. To enhance its competitiveness in both domestic and international markets, appropriate post-harvest processing techniques are essential. This study investigated the impact of carbonic maceration - a fermentation method involving CO₂ gas injection on the physicochemical and sensory properties of coffee powder. Analyses included physicochemical properties (colour, moisture, ash content, pH, caffeine, total acidity) and sensory attributes. Results indicated that CO₂ injection intensity significantly influenced colour characteristics, pH levels, and caffeine content (p< 0.05). In contrast, the roasting level significantly affected colour, moisture content, ash content, caffeine concentration, total acidity, and the sensory attributes of body and uniformity (p< 0.05). The optimal treatment, identified by the highest Cupping Test score (81.88), involved CO₂ injection at the initial stage of fermentation combined with light roasting.  
Evaluation of Nutritional Profile: Proximate Composition, Sensory Attributes, and Energy Content of Otong Soup and Ayan Ekpang Iwa in Traditional Oron Cuisine, Akwa Ibom State Bassey, Stella Oyom; Effiom, Eteng Ofem; Effanga, Bassey Okon; Sunday, George Ubong; Koofreh, Mary Offiong; Agiang, Margaret
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.1

Abstract

Nigeria’s rich culinary heritage features numerous nutrient-dense soups, yet malnutrition remains a significant concern, particularly in rural areas. This study assessed the proximate composition and caloric content of two traditional dishes commonly consumed in Oron, Akwa Ibom State, Otong Soup and Ayan Ekpang Iwa. Ingredients were sourced from Watt Market, Calabar, and standardized using insights from a focus group discussion. Chemical analysis revealed that Otong Soup (dry weight) contains 35.54±0.06% protein, 23.66±0.06% fat, and 14.4±0.20% carbohydrates, yielding an energy value of 412.7±0.02 kcal. In contrast, Ayan Ekpang Iwa is predominantly carbohydrate-rich (81.93±0.07%, 346.53±1.98 kcal), with moisture content at 76% and dry matter measured at 23.37±0.02%. Its ash content, crude protein, fiber, fat, and carbohydrate levels were 2.26±0.02%, 9.60±0.02%, 1.24±0.00%, 6.39±0.02%, and 3.89±0.06%, respectively, contributing to an energy value of 111.43±0.0 kcal. Sensory evaluation ranked Otong Soup higher in taste (8.35±0.59), texture (8.20±0.90), aroma (8.05±0.76), and color (7.65±1.09 and 8.25±1.02). For Ayan Ekpang Iwa, taste (7.20±0.89) received the highest rating, whereas texture (7.00±1.12) was the lowest. Color also had a relatively high score (7.15±1.31, p<0.05; 7.10±1.12). Findings confirm that both dishes offer valuable nutrients, emphasizing their potential to support dietary improvements.
Physicochemical and Sensory Characteristics in Noni Coffee Beans (Morinda citrifolia L.) with Arabica Coffee Substitution (Coffea arabica): Karakteristik Fisikokimia dan Sensori Kopi Biji Mengkudu (Morinda citrifolia L.) dengan Substitusi Kopi Arabika (Coffea arabica) Ajeng Nurfitria; Hutami, Rosy; Hapsari, Distya Riski
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.4

Abstract

Abstract Noni seeds are known to be rich in antioxidants and bioactive compounds, making them a promising ingredient for the development of functional food products, such as noni bean coffee. This study aimed to evaluate the effect of different ratios of noni bean coffee to Arabica coffee on the physicochemical and sensory properties of the final coffee product. A Completely Randomized Design (CRD) with one factor was applied, consisting of four treatment levels: 100%:0%, 95%:5%, 90%:10%, and 85%:15%. The data were analyzed using ANOVA and Duncan's multiple range test for physicochemical parameters, while Kruskal-Wallis and Mann-Whitney tests were used for sensory data. The results indicated that most physicochemical attributes did not differ significantly, except for the b* color value of the coffee powder. Sensory analysis using Quantitative Descriptive Analysis (QDA) showed no significant differences in aroma, flavor, aftertaste, acidity, body, and balance, except for the overall hedonic score. The 85%:15% formulation received a neutral score (2.97) and showed strong antioxidant activity with an IC50 value of 27.02 ppm.   Abstrak Biji mengkudu kaya akan antioksidan dan berpotensi dimanfaatkan sebagai pangan fungsional, salah satunya kopi biji mengkudu. Penelitian bertujuan untuk mengetahui pengaruh perbandingan kopi biji mengkudu dan kopi arabika terhadap karakteristik fisikokimia dan sensori. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu perbandingan kopi biji mengkudu dan kopi arabika dengan 4 taraf perlakuan (100%: 0%), (95%: 5%), (90%: 10%) dan (85%: 15%). Analisis data yang digunakan adalah ANOVA dan uji lanjut Duncan, serta Kruskal Wallis dan uji lanjut Mann Whitney’s. Hasil analisis fisikokimia menunjukkan tidak berbeda nyata, kecuali nilai b* bubuk kopi. Analisis sensori Quantitative Descriptive Analysis (QDA) menunjukkan karakteristik fragrance/aroma, flavor, aftertaste, acidity, body dan balance yang tidak berbeda nyata, kecuali nilai hedonik overall pada perlakuan (85%: 15%) yaitu 2,97 (netral). Produk kopi biji mengkudu dengan perbandingan kopi arabika terpilih yaitu 85%: 15% memiliki aktivitas antioksidan sangat kuat dengan nilai IC50 27,02 ppm.  
Microencapsulation Betacyanin Extract from Red Dragon Fruit Peel: Study of Coating Ratio and Concentration: Mikroenkapsulasi Ekstrak Betasianin Kulit Buah Naga Merah: Kajian Rasio dan Konsentrasi Penyalut Yuwono, Sudarminto Setyo; Khusnia, Nastasya; Waziiroh, Elok
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.5

Abstract

Abstract Red dragon fruit peel has a fairly high content of betacyanin pigment, so it has the potential as a natural food color. However, its stability is influenced by various factors. To maintain its stability, microencapsulation technology can be used with the microwave-assisted foam-mat drying method. Microencapsulation can protect active compounds by forming microcapsules. In this technology, coating materials can affect the characteristics of microcapsules. This study aims to evaluate the interaction between the ratio and concentration of maltodextrin and gum arabic as coating material on the physicochemical properties of betacyanin extract microcapsules and determine the best treatment for microcapsules. This study uses a Randomized Factorial Block Design with two factors, ratio of maltodextrin and gum arabic (2:1, 3:1, 4:1), and concentration of coating materials (10% w/v and 15% w/v). The best treatment was obtained from a coating ratio of 3:1 and a concentration of 15% w/v. The microcapsules have better physicochemical characteristics than microcapsules without coating on solubility, yield, moisture content, and light stability of betacyanin parameters.   Abstrak Kulit buah naga memiliki kandungan pigmen betasianin yang cukup tinggi sehingga memiliki potensi sebagai pewarna alami. Namun, kestabilannya dipengaruhi berbagai faktor seperti suhu dan cahaya. Untuk dapat mempertahankan stabilitasnya, dapat digunakan teknologi mikroenkapsulasi dengan metode pengeringan buih microwave. Mikroenkapsulasi dapat melindungi senyawa aktif dengan pembentukan mikrokapsul. Pada mikroenkapsulasi, bahan penyalut dapat mempengaruhi karakteristik mikrokapsul. Penelitian ini bertujuan untuk mengevaluasi  interaksi faktor rasio dan konsentrasi penyalut maltodekstrin dan gum arab terhadap sifat fisikokimia mikrokapsul ekstrak betasianin, serta menentukan mikrokapsul perlakuan terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor, rasio penyalut maltodekstrin dan gum arab (2:1, 3:1, 4:1) serta konsentrasi kombinasi penyalut (10 b/v dan 15 b/v). Perlakuan terbaik didapatkan dari rasio penyalut maltodekstrin dan gum arab 3:1 dengan konsentrasi 15 b/v. Mikrokapsul tersebut memiliki karakteristik fisikokimia yang lebih baik dibandingkan mikrokapsul tanpa perlakuan penyalut pada parameter kelarutan, rendemen, kadar air, dan stabilitas cahaya mikrokapsul.

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