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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 1,092 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.

Page 110 of 110 | Total Record : 1092

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