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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 35 Documents
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Effect of Soybean (Glicyne max (L.) Merill) with Lamtoro Gung (Leucaena leucocephala) Proportion on the Characteristics of Soy Milk Rizky Laila Ramadhania; Ida Agustini Saidi; Syarifa Ramadhani Nurbaya; Al Machfudz
Journal of Agri-Food Science and Technology (JAFoST) Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7317

Abstract

The utilization of soy milk is an alternative for people with lactose intolerance. Soy milk can be made with lamtoro gung substitution because the nutritional content of lamtoro gung is close to soybeans. This research aimed to determine the effect of soybean/lamtoro gung proportion on the characteristics of soy milk. This research was conducted from May until July 2022. The experimental study used a randomized block design with the treatment were soybean (K) with lamtoro gung (L) proportion S1 (K 100%: L 0%), S2 (K 95%: L 5%), S3 (K 90%: L 10%), S4 (K 85%: L 15%), S5 (K 80: L 20%), S6 (K 75%: L25), S7 (K 70%: L 30%) S8 (K 65%: L 35%), and S9 (K 60%: L 40%). The data obtained were then analyzed using analysis of variance and further test BNJ 5%, the organoleptic test used Friedman test, and determine the best treatment used effectiveness index. The results showed a significant effect of soybean with lamtoro gung proportion on protein content, vitamin C content, vitamin A content, pH, viscosity, TDS, and hedonic test of aroma and taste. The best treatment was S3 (soybean 90%: lamtoro 10% with characteristics of protein content 3.304%, vitamin C content 0.291%, vitamin A content 2.239 mg/g, pH 5.917, viscosity 3.533×103 mPa.s, TDS 7.833 °brix, and hedonic test of color 3.40, aroma 3.30, taste 3.40, and texture 3.20. This study contributes to evaluate the soy milk characteristics from soybean and lamtoro gung.
Effect Of UV-Assisted Titanium Dioxide (TiO2) Photocatalysis on Viable Airborne Bacteria and Fungi in The Seasoning Powder Industry Dewi Cakrawati; Kevin Aprilianto; Chintya Nur Faridah; Kiki Diyah Ayu Utami
Journal of Agri-Food Science and Technology (JAFoST) Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7660

Abstract

Titanium dioxide (TiO2) has been known to have anti-microbial activity against fungi, bacteria, and viruses. The application of TiO2 in the membrane attached to the air conditioner was expected to minimize airborne microorganisms. This study contribution to investigate the efficacy of UV-assisted TiO2 photocatalysis in controlling airborne microorganisms in the seasoning powder industry. TiO2 was coated to the non-woven membrane and attached with a UV lamp inside the air conditioner. When the AC was on, the Ti3+ was released into the air. Enumeration of airborne microorganisms was conducted by opening the agar plates for 15 min at several food processing facilities, followed by incubating agar plates for 72 hours at 30 °C. The result shows dry processing facility had the highest number of initial airborne bacteria while the wet production facility had the highest number of initial airborne fungi. Interestingly, the number of airborne microorganisms fluctuated in the packaging facility related to the number of people going inside and outside. On the contrary, the number of airborne microorganisms was deficient in empty rooms, which indicated that the number of airborne microorganisms might be related to people and products. Overall, airborne microorganisms were reduced after 60 min of irradiation. Therefore, it is recommended to irradiate the facilities for 60 min before production start. SEM images and EDAX analysis results show TiO2 was detected after 160 h. However, it was recommended to change the TiO2 membrane after one month. This research was expected to contribute to controlling airborne microorganisms during food production in food processing facilities.
Physico-chemical Characteristics of Jelly Drink with Variation of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Additional Sappan Wood (Caesalpinia sappan) Osa Desvy Indriani; Amalya Nurul Khairi
Journal of Agri-Food Science and Technology (JAFoST) Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7069

Abstract

Red dragon fruit peel can be developed into a jelly drink because it naturally contains pectin which can be used as a thickening agent. Sappan wood contains bioactive substances including antioxidants of 15.69 ppm, anthocyanin 2.43%, and brazilin which can increase the red color in jelly drinks. This study contributes to determining the physicochemical characteristics of the red dragon fruit peel jelly drink with the addition of sappan wood. This study consisted of three formulations and a control. The concentrations of red dragon fruit peel and sappan wood were F1=1.5:0.5, F2=1.7:0.3, F3=1.9:0.1, and control (F4=2 :0). The product evaluation consists of pH, gel strength, viscosity, crude fiber, and moisture content. This study showed that the physical properties of jelly drink had a pH value between 6.49-6.67, a gel strength between 0.20-0.22, and a viscosity between 372-583 mPa.s. The chemical properties of jelly drinks have 1.29-2.13% crude fiber and 71.27-76.69% moisture content. This study showed that the higher the red dragon fruit peel concentration and the lower the sappan wood used, the higher the gel strength, viscosity, and crude fiber content, and lowered the pH value and moisture content.
An Online Survey of the Dietary Practices of Saudi Students in the UK: A Quantitative Study Ali M Abu Qurain; Fatimah A Al Turki; Jason Hall; Hassan M Alzain; Graeme Mitchell; Conan Leavey
Journal of Agri-Food Science and Technology (JAFoST) Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7641

Abstract

There has been an abundance of research on the dietary practices of international university students in the United Kingdom (UK), as they comprise a significant proportion of the country’s undergraduate population. However, there is a paucity in the literature with regard to the dietary practices, or other health behaviours, of Saudi students studying in the UK. Therefore, this empirical study sought to provide new insights to address this gap. This study contribution to investigate the dietary practices of Saudi students in the UK. The data was collected from a sample of 212 university students and encompassed an age range from 18 to 31+ years. A quantitative methodology was adopted in the form of an exploratory survey questionnaire. The sample was recruited through voluntary and snowball sampling techniques. Questionnaire data was analysed using Microsoft Excel and SPSS for Windows, version 26. The results demonstrated that various intrapersonal, interpersonal, and environmental factors play a significant role in developing eating behaviours and dietary choices. Some favourable changes in dietary practices were observed among Saudi students in the UK as opposed to Saudi Arabia, including a higher intake of fruit and vegetables, along with a lower intake of soft drinks, sugary and fatty foods. However, there was a notable reduction in consumption of all types of meat and fish as well as the total number of daily meals. Additionally, around a third of participants regularly consumed ready-to-eat food and takeaways 2-6 times a week. Interventions should therefore consider individual, societal and environmental factors.
Chemical Characteristics of Non-Dairy Cheese from Coconut Milk as an Alternative Ingredient for Lactose Intolerance Judella Kusuma Halim; Nurul Hidayah; Titisari Juwitaningtyas; Mutmainah; Aprilia Fitriani
Journal of Agri-Food Science and Technology (JAFoST) Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.8724

Abstract

Lactose-intolerant people are unable to ingest cheese since it includes lactose. Lactose-free cheese can be made using coconut milk as an alternative. Coconut milk can substitute milk as a raw material for cheese production because it is rich in proteins such as albumin, globulin, prolamin, and glutelin. This research aims to determine how different proportions of coconut milk and soy extract affect the nutritional value of coconut milk cheese. Cheeses with 80:20, 70:30, and 60:40 ratios of coconut milk to soy extract are made by directly acidifying soy extract with lemon juice. Protein, lipid, and moisture content were all evaluated. At compositions 80:20, 70:30, and 60:40, the protein content of coconut milk cheese was 3.85%; 4.80%; and 5.73%, respectively. Coconut milk cheese had lipid contents of 28%, 27%, and 25.74%, respectively; the moisture contents were 64.93%; 61.92%; and 60.49%. This research contributes to utilizing coconut milk as a milk substitute.

Page 4 of 4 | Total Record : 35

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