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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 1,098 Documents
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Physicochemical, Sensory, and Microbiological Properties of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha: Effects of Sugar Type and Starter Concentration Haryanto Adhiwono, Enrico Valent; Nurdyansyah, Fafa; Umiyati, Rini; Ferdiansyah, M. Khoiron
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.3

Abstract

Butterfly pea flower (Clitoria ternatea L.) is a promising substrate for functional kombucha because of its anthocyanin and phenolic contents. This study evaluated the effects of sucrose and palm sugar combined with starter concentrations of 2, 4, and 6% (v/v) on physicochemical, antioxidant, sensory, and microbiological properties after 7 days of fermentation at 25–27 °C. A completely randomized factorial design with three replications was applied. The beverages had pH values of 3.32–3.74 and lactic acid bacteria counts of 6.44–8.41 log CFU/mL. The formulation containing 10% palm sugar and 4% starter produced the highest total phenolic content (52.22 mg GAE/mL), while 10% sucrose and 6% starter resulted in the strongest DPPH radical-scavenging activity (70.39%). The highest bacterial count was obtained with 10% palm sugar and 6% starter. Overall, palm sugar favored phenolic retention and microbial viability, whereas sucrose at 6% starter promoted antioxidant activity.
Effect of Lactobacillus Plantarum Fermentation Duration on the Physicochemical Properties of Chicken- Head Gelatin Syafitri, Yosi; Lianti, Lita; Al Fajri, Adelia Khoirunnisa
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.4

Abstract

Chicken meat is widely consumed, whereas its by-products, such as chicken heads, remain underutilized. Chicken heads contain substantial amounts of collagen and therefore have potential as a raw material for gelatin production. This study evaluated Lactobacillus plantarum fermentation as a pretreatment for producing gelatin from chicken heads and determined the effect of fermentation duration on physicochemical properties. A completely randomized design was used with three fermentation durations: 24, 48, and 72 h. Fermentation duration significantly affected yield, moisture content, ash content, pH, viscosity, gel strength, and melting point, but did not significantly affect gelation temperature.
Formulation and Characterization of Taro–Black Bean Flakes as a High-Fiber Breakfast Alternative for School-Aged Children Angella, Angella; Tande, Ribka; Nasution, Zuraidah
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.5

Abstract

This study aimed to develop taro (Colocasia esculenta L.) and black bean (Phaseolus vulgaris)-based flakes as a high-fiber breakfast product for school-aged children. The study employed a Completely Randomized Design (CRD) with three formulations of taro flour and black bean flour: F1 (90:10), F2 (55:45), and F3 (20:80), each replicated three times. F2 was selected as the best formulation based on the results of the organoleptic evaluation and nutritional composition. The selected flakes contained 2.46% moisture, 2.29% ash, 10.07% fat, 9.92% protein, 75.25% carbohydrate, and 17.21% total dietary fiber. One serving of the selected flakes (35 g) served with 250 mL of milk provided approximately 15.17-18.39% of the daily energy requirements of school-aged children and contributed 20.86–26.68% of protein, 17.73–20.95% of fat, 12.78–15.34% of carbohydrate, and 21.51–26.19% of dietary fiber requirements, based on the Indonesian Recommended Dietary Allowance (RDA).
Exploring the Functional, Pasting, and Bioactive Potential of Moringa oleifera Leaf Powder from South Lampung, Indonesia Witoyo, Jatmiko Eko; Afifah, Amalia; Saraswati, Ayu Rahayu; Ristianti, Wigi Putri; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.4

Abstract

Moringa oleifera leaves (MOL) are widely distributed in Indonesia, including South Lampung, and contain nutrients and bioactive compounds, but are highly perishable. Processing MOL into Moringa oleifera leaf powder (MOLP) improves stability and utilization. However, distinct agroclimatic conditions may influence MOLP properties, and information on MOLP from South Lampung remains limited. This study aimed to characterize the functional, pasting, bioactive, and Fourier transform infrared (FTIR) properties of MOLP. The water absorption capacity, oil absorption capacity, water solubility index, and swelling power of MOLP were 2.22 g/g, 1.45 g/g, 50.32%, and 114.55%, respectively. Pasting analysis showed peak, trough, breakdown, final, and setback viscosities of MOLP were 40.00, 39.00, 1.00, 88.00, and 49.00 cP, respectively, with a peak time of 12.80 min. MOLP contained total phenolic content of 8.33 mg GAE/g and flavonoid content of 3.55 mg QE/g. FTIR analysis identified functional groups potentially associated with phenolic and flavonoid compounds.
Optimization Production of Hydrolyzed Protein of Fish from Milkfish Scales Enzymatically Using Response Surface Methodology (RSM) Maharani, Syafira; Sanjaya, Eli Hendrik; Suharti, Suharti; Susanti, Evi
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.3

Abstract

This study optimized HPF production from milkfish scales via enzymatic hydrolysis using commercial papain, employing Response Surface Methodology (RSM) with the Box-Behnken model. The three factors were enzyme concentration (0.23, 0.31, and 0.38 U), incubation temperature (40, 60, and 80 °C), and incubation time (1, 3, and 5 h). The predicted optimal condition was 0.31 U of papain at 60 °C for 3 h, yielding 13.40% HPF. Under this condition, HPF solubility was 89.25 ± 2.45%, and soluble protein content was 0.30 ± 0.01 mg/mL. Cadmium content was 0.07 mg/kg, whereas lead content was 0.89 mg/kg. Antioxidant inhibition reached 25.25 ± 0.41% at 5,000 ppm and 40.19 ± 1.78% inhibition at 10,000 ppm, equivalent to 0.23 and 0.36 mM Trolox, respectively.
Optimization of Pregelatinization Temperature and Time of Black Potato (Coleus tuberosus) Flour Using Response Surface Methodology Muchlisyiyah, Jhauharotul; Wardhani, Susi; Hasna, Tanalyna; Estiasih, Teti; Shamsudin, Rosnah
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.1

Abstract

Pregelatinization can improve functional properties of underutilized black potato (Coleus tuberosus) flour. Pregelatinization temperature and time were optimized using response surface methodology (central composite design, 13 runs) to maximize water absorption capacity (WAC) and solubility index (SI). Quadratic models were significant (WAC R² 92.83%; SI R² 95.57%; p < 0.05; lack of fit non-significant). Optimal conditions (62 °C, 8.44 min; desirability 0.91) gave validated WAC 2.70 g/g and SI 8.83% (1.42% and 6.83% from predicted), 1.41-fold and 3.57-fold above native flour (WAC 1.92 g/g; SI 2.47%). Pregelatinization lowered pasting temperature (86.25 to 83.90 °C), peak viscosity (4495 to 2792 cP), breakdown (564 to 82 cP), peak time (5.27 to 5.13 min), and paste hardness (63.88 to 28.85 g). SEM showed irregular, rough granules with sheet-like structures; XRD showed fewer peaks (reduced crystallinity). Results suggest potential for instant foods and neglected-tuber valorization, pending food-product evaluation.
Development of a Protein- and Fiber-Enriched Instant Powdered Drink from Tempeh and Defatted Coconut Flour (DCF) Using Foam-Mat Drying Safina, Alya Maysha; Muzakki, Wafi Adizara; Wahyuningtyas, Amalia; Syafitri, Yosi; Pangastuti, Hesti Ayuningtyas
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.6

Abstract

Insufficient protein and dietary fiber intake in Indonesia calls for practical, nutrient-dense foods. This study evaluated an instant powdered drink combining tempeh puree and defatted coconut flour (DCF), produced by foam mat drying, in four formulations (tempeh puree:DCF, g): F1 (40:8), F2 (45:6), F3 (50:4), and F4 (55:2), with two batches each. Formulation significantly affected (p < 0.05) rehydration time (86.15–89.32 s), dietary fiber (3.86–7.29%), fat, and the acceptance of aroma, taste, and aftertaste (4.66–6.04; n = 50), but not moisture, solubility, hygroscopicity, protein, or color acceptance. Higher DCF levels increased fiber but reduced acceptability, whereas higher tempeh puree levels improved acceptability without changing protein, revealing a trade-off between nutritional quality and sensory acceptability. F2 offered the best balance, with protein (13.25 g/100 g) and fiber (6.00 g/100 g) nominally meeting the “source of protein” and “high in fiber” claim thresholds.
Effect of Adding Starfruit (Averrhoa carambola L.) Puree on Dough and White Bread Quality Wang, Sharon; Murtini, Erni Sofia
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.2

Abstract

The use of natural ingredients as dough conditioners aligns with interest in clean-label foods. This study evaluated the effects of replacing formulation water with starfruit puree on dough and white bread quality and identified the preferred puree level. A one-factor completely randomized design included seven puree replacement levels (0, 10, 20, 30, 40, 50, and 60% of formulation water), each with three replicates. Physicochemical analyses were conducted on the puree, dough (pH and wet gluten), and bread (color, porosity, hardness, specific volume, and moisture content during storage). Data were analyzed using ANOVA followed by Tukey’s test. Starfruit puree affected wet-gluten measurements, crumb porosity, hardness, and moisture content during storage. Higher puree levels tended to reduce bread specific volume, whereas dough pH and bread color were not significantly affected. The De Garmo method identified 20% puree as the preferred formulation.

Page 110 of 110 | Total Record : 1098

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