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Journal of Agri-Food Science and Technology (JAFoST)
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 5 Documents
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Search results for , issue "Vol. 3 No. 1 (2022): February" : 5 Documents clear
Assessment of the Agro-Input Supply Sector in Kogi State, Nigeria Mohammed Sanusi Sadiq; Musa Ahmad Isah; Sanni Ozomata Abdullahi; Aishat Ammani Aliyu
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6212

Abstract

Most farmers are experiencing challenges and constraints in accessing agricultural inputs, thus leading to poor and underutilization of agro-inputs and consequently low agricultural productivity in most part of sub-Saharan Africa. This study aimed to assess the agro-input supply sector in Kogi state. A total of 157 input dealers were randomly selected across the twenty-one local government areas in the state. Data were collected using well-structured questionnaire complemented with interview schedule and were analyzed using simple descriptive statistics. Findings reveal that agro-chemicals, fertilizer and feed were the major inputs supplied by most of the retailers and wholesalers that hardly engage in activities that create awareness about their products. Input prices were the most important preference and consideration factor in the purchase of agro-input by customers and form the basis for competition. Casual, family and child labors that proved to be cheaper, commonly accessible and do not require signing of formal employment contract with workers dominated both the retail and wholesale sectors. Poor government support, poor business condition in addition to poor capital base, high transportation cost, price fluctuations, adulteration were the identified major constraints affecting the agripreneurs. The study recommends capacity development on new marketing strategies, registration of businesses with relevant agencies, provision of credit and financial services; formation of formidable, strong and mutual-trust co-operative societies for input supply actors so as to enhance efficiency and effectiveness of the agricultural inputs supply sector in the state.
Production of Coconut Milk Cheese and Its Organoleptic Characteristics Judella Kusuma Halim; Gervasius Harwin Wangrimen; Aprilia Fitriani
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6219

Abstract

Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product acceptability. Direct acidification using lemon juice is used to produce cheese with different coconut milk and soy milk composition (80:20; 70:30; 60:40). The properties assayed were yield, spreadability, and organoleptic. Yield of coconut milk cheese at composition 80:20; 70:30; 60:40 was 37.96%; 34.44%; 31.48%. Spreadability of coconut milk cheese at composition 80:20; 70:30; 60:40 was 9.83 cm; 9.65 cm; 9.53 cm. The difference of coconut milk and soy milk composition affects the physical and organoleptic properties of coconut milk cheese. Decrease in the level of coconut milk substitution and increase in the level of soy milk substitution led to decrease yield and cheese spreadability. Organoleptic score below 3 indicates that coconut milk cheese acceptability was still low.
Quality Control Analysis of Black Tea Raw Ingredients (Camellia sinensis) PT ABC Hari Haryadi; Atika Tsuroya Iftinaan
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6308

Abstract

One of the companies that produce black tea in Indonesia is PT ABC. In PT ABC, the processing system Orthodox Rotorvane produces black tea powder according to market demand, which has a small particle size (broken tea) and quick brewing by applying SNI 01-1902-2016 as a reference for production activities and monitoring the production process. This study contribution to investigate the quality of tea leaf shoots used as production raw materials, especially in the flow of raw material handling, the quality control of raw materials, and the value of the proportion of damage to raw materials. The method used is an analysis based on data Tops Not Eligible/Pucuk Tidak Memenuhi Syarat (PTMS) obtained from each plantation block. The output results obtained show that the value of the proportion of damage to raw materials is still within the control limits where there are only one of the six plantation blocks, namely the Kembang plantation block, produces a value of the proportion of damage outside the control limits with the main factors causing it from human factors, equipment, raw materials and working method used. This research contributes to knowing the value of the proportion of shoot damage for each plantation block at PT ABC.
Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment Tania Yovani; Gervasius Harwin Wangrimen; Aprilia Fitriani
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6504

Abstract

Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.
Physicochemical and Sensory Characteristics of “Terong Asam” (Solanum ferox Linn) Dry Sweetmeat at Various Concentrations of Sugar Yohana S Kusuma Dewi; Ninda Ima Rosanti; Tri Rahayuni
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6505

Abstract

Solanum ferox Linn is one of the local agricultural products. Its local name is “terong asam”, the plant's shape is like eggplant but the fruit is round, orange with ripe and sour taste. The problem is that the fruit is easily damaged if left in its fresh. One of the innovations to increase the shelf life is to process it into processed dry sweetmeats. However, the amount of sugar that produces the best physicochemical characteristics of “terong asam,” dry sweetmeats is currently unknown. This study aims to obtain the concentration of sugar that produces the best physicochemical and sensory characteristics of “terong asam,” dry sweetmeats. The research design used was a randomized block design with one treatment, namely concentration of sugar, which consisted of 4 treatments and 6 replications. Analysis of physicochemical data using ANOVA (Analysis of Variance) and Honest Significant Difference (HSD) Test with a level of 5% significantly. Sensory data were analyzed by Kruskal Wallis test. Determination of the best treatment using the effectiveness index test. The results showed that the production “terong asam,” dry sweetmeats is recommended by using a 50% sugar concentration which the best sensory physicochemical characteristics of the sweets, namely water content (13.28%), pH (5.08), yield (26.49%), vitamin C (8.7mg/100g) with sensory characteristics of colour (3.17), taste (2.67), aroma (3.30), texture (3.20).

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