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Journal of Agri-Food Science and Technology (JAFoST)

jafost
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Published by Universitas Ahmad Dahlan

ISSN : 26860716 EISSN : 27465519 DOI : https://doi.org/10.12928/

Core Subject : Science, Agriculture,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

Journal of Agri food Science and Technology is a peer review journal that the Food Technology Department officially publishes Faculty of Industrial Technology Universitas Ahmad Dahlan As a scientific journal JAFOST publishes research and scientific studies related to the development of chemical or biochemical science engineering processing technology biotechnology and the food industry Authors are required to register in advance and upload the manuscript online The process of the document could be monitored through OJS Authors readers editorial board editors and peer review could obtain the manuscript real time status Our journal welcomes high quality manuscripts resulting from a research project in the scope of Chemical biochemical science Food engineering Food processing technology Biotechnology and Food industry

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 35 Documents

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Effect of Peanut Types on Patties Analogue Characteristics Nur Annisa Metya Novikasari; Anita Kurnia Wati; Nur Khikmah; Iffah Muflihati
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yields physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.

Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava) Widya Krisnitya; Purnama Darmadji; Yudi Pranoto
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.

Bioactive compounds content of Snake Fruit Peel, Aloe Vera, and Stevia Extracts as Raw Material of Functional Drinks Amalya Nurul Khairi; Nurkhasanah Nurkhasanah
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

The objective of the research is to analyze the content of the bioactive compounds of extracts made of snake fruit skin, Aloe vera, and Stevia as materials to make functional drinks. Salacca zalacca (Gaert.) Voss. cultivar has flavonoid, tannin, and a bit of alkaloid on its fruit peel. Aloe vera and Stevia also known to have antioxidant compounds. Aloe vera controls the metabolism of carbohydrates and maintaining homeostasis of glucose. The research methods are divided into steps: 1) the extraction of Snake fruit peel, Aloe vera, and Stevia; 2) the formulation of the functional drink; 3)the evaluation of antioxidant, total phenol, and tannin levels of the formulated extracts. The research used Randomized Group Design (RGD) of two factors, and each factor consists of 4 levels and 2 levels. Factor I=the ratio of snake fruit peel:Aloe vera extract (10:90 (v/v); 30:70 (v/v); 70:30 (v/v); 90:10 (v/v)) and factor II= addition of Stevia filtrate (2%; 4%) (v/v total). The best nutrient of the formulated functional drink is obtained by the composition of 90% snake fruit peel extract, 10% aloe vera, and 4% stevia. The snake fruit peel extract significantly affects the antioxidant activity and total phenol composition, aloe vera extract has an insignificant effect on active compounds, and stevia affects the tannin level of the functional drink.

Effectivity of Trichoderma harzianum as Bio-fungicide Against Moler Disease and Bio-stimulator of Shallot Growth Icha Rusita; Hadi Sasongko
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Moler disease is the primary disease that disturbs the shallot cultivation. Hence, it is beneficial to have preventive measures to mitigate the risk and to improve growth. The research objective is to know the effectivity of Trichoderma harzianum suspension as a bio-fungicide and bio-stimulator. The study used seven treatments, i.e., immersion of shallot seeds on negative control (distilled water), positive control (synthetic fungicide+ZPT 1g/liter), T.harzianum suspension with different concentrations of 2 ppm, 4 ppm, 6 ppm, 8 ppm, and 10 ppm, assigned in a Completely Randomized Design (CRD). Treatment that results in a significant level will be continued to the Least Significance Different (LSD) 5% test. The observed variables are the intensity of moler disease and the growth of shallot seeds. Experiment results show the significant difference between treatments. The optimal treatment to reduce the percentage of moler disease intensity is the immersion of shallot seeds in 10 ppm-concentrated T.harzianum suspension, while to improve the shallot growth is in 8 ppm-concentrated T.harzianum suspension. The intensity of moler disease has a negative correlation to the plants height and leaves diameter but shows no correlation pattern to the number of leaves, wet weight, dry weight, and length of roots.

Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant Safinta Nurindra Rahmadhia; Titisari Juwitaningtyas
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.

Perception and Practices Regarding Food Safety and Health Profiles of College Students Nurwulan Purnasari; Ilzamha Hadijah Rusdan
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

College students are among the educated parts of urban society and might be considered more resistant to food-borne illness due to higher immune function. The objective of this research was to assess the perceptions and practices of food hygiene among college students and determine their health profile. The method was using a structured questionnaire by cross-sectional survey on 222 college students in Central Java. The descriptive analysis used to describe their perception and food hygiene practices. The study found that more than 90% of participants tended to follow recommended food safety practices. More than 80% of college students reported consumption of potentially hazardous foods, while 36% and 26% reported experience of fever and diarrhea, respectivelyThese findings suggest that specific subsets of the student population are more likely to follow recommended food safety practices and are at lower risk of developing foodborne illnesses. This study will perform the next level analysis, which includes the profile of the gut microbiota.

Identification of Factors Affecting Consumers In Buying Local Chocolate Products Wildan Fajar Bachtiar; Satria Bhirawa Anoraga; Anjar Kistia Purwaditya
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v1i2.2688

Yogyakarta has become a potential market for culinary industries. One of the emerging products, which becomes a typical souvenir from Yogyakarta, is local chocolate products. Some of the local chocolate producers continue to grow through their uniqueness and different sales points. The objective of this study is to investigate factors affecting of consumer decision making in purchasing local chocolate as a souvenir. This study was conducted in September 2019 through primary data collection in Yogyakarta. This research study involves exploration of significant target consumers. The total sample of 31 respondents were collected by accidental sampling. The results indicate that consumers highlighted promotion as the most important marketing factor that influences the purchasing decision for local chocolate products. On the other hand, consumers show that the products' quality and store are more important than the prices. Premium quality products, attractive and economical packaging, and giving product samples, ranked as the top three influential promotion sub-factors related to local chocolate product selection. Consumers who have higher educational backgrounds will focus on quality. The price factor becomes the last consideration, which is the variable price versus the number of contents in one package.

The Analysis of Business Feasibility of Bottled Water Product In Cup Of 240 ml In PDAM Tirta Binangun, Kabupaten Kulon Progo Abyan Mahendra; Satria Bhirawa Anoraga
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Regional Drinking Water Company (PDAM) Tirta Binangun is one of the Regional Owned Enterprises (BUMD) in the field of water delivery services for Kulon Progo residents. PDAM Tirta Binangun also has a Bottled Drinking Water (AMDK) production program. AMDK KU needs to identify the financial feasibility of a 240 mℓ cup product. The need for business analysis is to find out whether AMDK KU can generate profits in the future or vice versa. The analysis of business feasibility used the methods of Break Event Point (BEP), Net Present Value (NPV), and Net B/C Ratio. Besides, it is necessary to take alternative corrective actions at the company for 240 mℓ cup products. The company of AMDK KU has gotten the normal BEP for the first cup production of 240 mℓ is 70,654 cartons, and the income in 6 months and 15 days is Rp 1,130,470,076. The analysis result is the company of AMDK KU, with the cup production of 240 mℓ, can be said that it had a profit. If the income and the price are increased by 10 percent, 20 percent, and 30 percent, it still will have profit. According to the NPV analysis, the products of 240 mℓ cup of AMDK KU are feasible to be done, even for 10 days later. However, the analysis result of the Net B/C Ratio, the products of 240 mℓ cup of AMDK KU is profitable because the score is Rp 1.1332. Furthermore, the PP result found in 10 months 11 days is included as a quick return on investment. The alternative action to solve the unprofitable products is by developing the product using the new innovation, product branding, a new marketing strategy, and additional investment.

Formulation and Sensory Reception of Steamed Brownies with Avocado (Persea americana) Seeds as Additive Amanda Dwi Oktavia Adisty; Wahidah Mahanani Rahayu; Titisari Juwitaningtyas
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Avocado (Persea americana) is a fruit part of the Lauraceae family, which can be widely found in tropical and subtropical regions. With an annual harvest of more than 300,000 tons in Indonesia and only flesh as edible part, avocado has large byproducts such as skin and seed. The later contains 23% of starch and fat, which can be utilized as an alternative source of starch. This study aimed to examine consumer preference for steamed brownies with avocado seed as additive. Preference was measured using a hedonic test on 55 untrained panelists at a measurable scale of 1-7. Results showed that brownies made by 90 g shredded avocado seed and 80 g wheat flour had the highest hedonic score for color, appearance, texture, aroma, and flavor of 4.4, 4.2, 4.1, 3.75, and 3.7, respectively. These results indicated the possibility to develop a better formula to produce steamed brownies with avocado seed preferable by consumers.

The Effect of Temperature and Time on Quality of Banana Peel Flour Eva Kusmayanti; Sarah Haura Zalfa; Agus Aktawan
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Banana peel waste is usually only used as animal feed and as raw material for bioethanol manufacture. Banana peels have a large nutritional content. Banana peels can be used as an ingredient in flour. Local-based alternative food sources are a priority. Among the various types of functional food, flour substituents such as banana peel flour is an interesting topic because of the people need for it wheat flour is an inevitable necessity. The aim of this study conducted direct studies of the physical characteristics of cooking banana peel flour as well as studying how the effect of temperature and time on the quality of cooking banana peel flour. Methode this research is direct research with the type of data used is primary data namely data obtained from research results. The results of the study generally show that the characteristics of banana peel flour are powdery, normal smell (typical of bananas), has a slightly bitter taste, and brown. The conclusion of this study is the banana skin suitable as a flor substituent with relatively good characteristics when used as a substitute for wheat flour.

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Contact Name
Safinta Nurindra Rahmadhia

Contact Email
safinta.rahmadhia@tp.uad.ac.id

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Journal Mail Official
jafost@tp.uad.ac.id

Editorial Address
Jl. Ringroad Selatan, Kragilan, Tamanan, Kec. Banguntapan, Bantul, Daerah Istimewa Yogyakarta 55191

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Safinta Nurindra Rahmadhia

Contact Email safinta.rahmadhia@tp.uad.ac.id

Phone -

Journal Mail Official jafost@tp.uad.ac.id

Editorial Address Jl. Ringroad Selatan, Kragilan, Tamanan, Kec. Banguntapan, Bantul, Daerah Istimewa Yogyakarta 55191

Location Kota yogyakarta, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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Abstract

Contact Name
Safinta Nurindra Rahmadhia

Contact Email
safinta.rahmadhia@tp.uad.ac.id

Phone
-

Journal Mail Official
jafost@tp.uad.ac.id

Editorial Address
Jl. Ringroad Selatan, Kragilan, Tamanan, Kec. Banguntapan, Bantul, Daerah Istimewa Yogyakarta 55191

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA