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Journal of Food and Agricultural Product

jfap
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Published by Universitas Veteran Bangun Nusantara

ISSN : 28079116 EISSN : 28078446 DOI : http://dx.doi.org/10.32585/jfap.v1i2.1884

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Journal of Food and Agricultural Product (JFAP) is a peer reviewed international scientific journal which publishes papers in the categories of review articles, research articles and short communications and technical notes from all areas related to food and agricultural product disciplines. Submitted articles will be examined by a scientific committee and anonymous evaluators and published every March and October in HTML and PDF formats. JFPA is produced and hosted by Universitas Veteran Bangun Nusantara, Dept. Agricultural Technology.

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

Articles 40 Documents

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Efek Lama Perebusan terhadap Aktivitas Antioksidan Air Rebusan Batang Brotowali (Tinospora crispa L.) Maharani Firdaus; Nazaruddin Nazaruddin; Siska Cicilia
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

This study aims to determine the effect of boiling time on the antioxidant activity of brotowali stem boiled water. The method used in this study is an experimental method carried out in the laboratory using a completely randomized design (CRD) with one factor, namely the effect of boiling water on brotowali stems with P1 treatment (5 minutes); P2 (10 minutes); P3 (15 minutes); P4 (20 minutes) and P5 (25 minutes). Each treatment was repeated 3 times to obtain 15 experimental units. Parameters observed included chemical parameters (antioxidant activity, total phenolic and flavonoid identification), physical parameters (color) and organoleptic (color, taste and aroma) by scoring and hedonic. The data from the chemical, physical and organoleptic observations were analyzed by analysis of diversity at a 5% significance level using the Co-Stat software and if there was a significant difference, then further tested with the orthogonal polynomial test (MOP) and the Honest Significant Difference test (HSD 5%) on the test. organoleptic. The results showed that the boiling time of brotowali stems had a significantly different effect on all parameters except the hedonic test for taste and aroma. Treatment P1 (5 minutes) was the best treatment with the best antioxidant activity of brotowali stem decoction by producing 25.4% antioxidant activity, total phenolic 7.07 mgGAE/100g, anthocyanidin type flavonoid group and having a yellowish green color, bitter taste. and does not have a typical brotowali aromaKeywords: antioxidant activity, boiling, brotowali

pengaruh penambahan gliserol terhadap sifat fisik dan kimia edible film dari selulosa batang jagung Muhammad Arifin; catur budi handayani; afriyanti afriyanti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Edible film adalah lapisan tipis (film) yang bisa dimakan dan biasanya digunakan untuk melindungi makanan. Salah satu bahan yang digunakan untuk membuat edible film yaitu selulosa dari serbuk batang jagung. Tujuan dalam penelitian ini adalah untuk mengetahui pengaruh penambahan variasi gliserol terhadap tensile strength, ketebalan, dan kadar air edible film. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL). Variasi perlakuan penambahan gliserol adalah 0 ml, 0,5 ml, 1 ml, 1,5 ml, 2 ml dan masing-masing perlakuan diulang sebanyak 4 kali. Parameter yang diuji adalah sifat fisik dan kimiawi. Pengamatan fisik dan kimia meliputi tensile strength (Universal Testing Machine), ketebalan (mikrometer), dan kadar air (thermogravimetri). Uji tensile strength tertinggi 17,116 Mpa (penambahan gliserol 1,5 ml), perbedaan penambahan gliserol menyebabkan ada beda nyata terhadap uji tensile strength edible fim. Uji ketebalan dengan nilai tertinggi 0,025 mm (penambahan gliserol 2 ml) perbedaan penambahan gliserol menyebabkan tidak berbeda nyata terhadap ketebalan edible film. Uji kadar air dengan nilai tertinggi 27,36% (penambahan gliserol 2 ml) perbedaan penambahan gliserol menyebabkan tidak berbeda nyata terhadap kadar air edible film.

Chemical and Organoleptics of Red Rosella Tea Powder (Hibiscus Sabdariffa Linn) with Drying Time Variatios Anggita Syahidah; Agustina Intan Niken Tari; Retno Widyastuti
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Herbal tea is a general term used for beverages that are not derived from the tea plant (Camelia sinensis). Processing of red rosella flowers into red rosella flower tea powder is an attempt to utilize the compounds present in red rosella flowers that are able to give character to the resulting tea product and make it easier to serve. Red Rosella flowers have a high antioxidant content, in addition, the benefits of red Rosella flowers include lowering blood sugar levels, lowering cholesterol, lowering uric acid, preventing hypertension, preventing stroke, preventing cancer, tumors and so on. This study aims to determine the effect of drying treatment using an oven on the chemical and organoleptic characteristics of red Rosella tea powder using the oven drying method. This study used a completely randomized design (CRD) with one factor, namely the length of drying time (1 hour, 2 hours, and 3 hours) and compared with the control with 3 replications, in order to obtain 12 experimental units. Observation parameters include chemical properties (moisture content, ash content, antioxidant activity) and organoleptic properties (color, taste and flavor). The color and taste parameters had a significant effect, while the flavor parameter had no significant effect. The best treatment for Rosella flower tea was in the 2-hour drying treatment with a moisture content of 7.38% and an ash content of 5.27% in accordance with SNI 3836:2013 of packaged dry tea, as well as the organoleptic test with the highest value in the color test. Keywords: Tea, Herbal Tea, Rosella, Drying.

Application of Arrowroot Starch Antimicrobial Edible Coating with Addition of Lemongrass Extract on Strawberry Fruit Afriyanti Afriyanti; Catur Budi Handayani; Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Public awareness of the food quality which is they consume is increasing. Food consumption becomes more varied by not only consuming carbohydrates, protein and fat sources, but balanced with the consumption of fruits as a source of vitamins. One way to maintain the quality of fruits during storage is to use edible coatings. Edible coatings made from hydrocolloid materials such as starch as natural coating materials, are non-toxic and safe for health so that starch-based edible coatings are feasible to be developed. One of them is arrowroot starch. Improving the coating function is done by adding antimicrobial ingredients, one of which is lemongrass extract. The purpose of this study was to determine the effectiveness of the use of antimicrobial edible coating on the physica and chemical characteristics of strawberryes during storage. The experimental design used in this study was a factorial completely randomized design, with the treatment of Antimicrobial Concentration (A) with five levels of treatment, namely: A1 = 0%, A2 = 0.1%, A3 = 0.2%; A4 = 0.3% and A5 = 0.4% and Storage Time, namely B1 = 0 days; B2 = 2 days; B3 = 4 days and B4 = 6 days. Each treatment was repeated twice to obtain an experimental unit of 5 x 4 x 2 = 40 experimental units. Product analysis carried out was weight loss, texture and total dissolved solids. Based on the data obtained, the use of antimicrobial concentration and storage time affect the results of the analysis. The longer the storage, the weight loss increased, the texture became softer and the total dissolved solids decreased.Keywords: antimicrobia, arrowroot, edible coating, lemongrass, strawberry

Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg Hasti Hamurwani Siwi; Aan Sofyan Sofyan
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

The average consumption of wheat flour per capita in Indonesia from 2011 to 2015 reached 13.13% and is increasing. Suweg flour has the potential to replace some wheat flour, reducing the level of consumption of wheat flour. Suweg flour has high fiber content and a low glycemic index. Sponge quality parameters can be seen from the level of development, hardness, and acceptability of the suweg sponge. This study aims to determine the effect of suweg flour substitution on the level of development, hardness, and acceptability of suweg sponge cake. The research method used was a completely randomized design with 0%, 25%, 50%, and 75% flour substitution treatments. Data analysis used One Way Anova and Kruskal-Wallis tests, then if there was an effect, continued Duncan Multiple Range Test (DMRT) with a significance level of 95%. The results showed that the highest level of development of suweg cake was in the substitution of suweg flour by 50%. The results of testing the highest hardness of suweg cake were in the substitution of suweg flour by 50%. Based on the results of the acceptability test of the overall suweg cake, panelists tended to prefer the suweg cake with suweg flour substitution by 0% with an average preference score of 5.4. Conclusion: there is no effect of suweg flour substitution on the level of development and hardness of suweg cake, but there is an effect of suweg flour substitution on the acceptability of suweg cake

Innovation Snack Crackers Sorghum, Challenge and Characterization Product: A review Evita Riviani Achmadi
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Abstract Background : Snack crackers can be modified into healthy snacks with the concept of gluten-free crackers for coeliac sufferers. The best design innovation for producing gluten-free snack crackers is the use of sorghum flour as an alternative to wheat. Sorghum is recommended to be safe for coeliac sufferers because it is included in the Panicoidea sub family, which is the same family as corn and millet grains. The phenolic components contained in sorghum include 3-deoxyanthocyanins, proanthocyanidins, flavones and flavanones. These components are active components that act as antioxidants, anticarcinogens and prevent cardiovascular disease. Along with these functional components, the use of sorghum flour in crackers means they can be promoted as gluten-free snacks that provide health benefits.Scope and approach: This review explain about how to develop snack crackers that contain sorghum flour as the main ingredient and the challenging in terms of formulation and processing methods. Key to the success of cracker innovation with sorghum flour is establishing which cracker characteristics are accepted by consumers, critical points at the processing stage and characteristics of sorghum flour that support the desired end product.Key findings and conclusion: Development in formulations, ingredients and process conditions is a challenge for snack cracker innovation with sorghum flour as an alternative. Presence of some antinutritional factors in sorghum such as tannins, phytates, trypsin inhibitors, and protein crosslinker can be maintain by pretreatment sorghum before its prosessed as sorghum flour. The best treatment is fermentation followed by the combination of soaking, germination, and nixtamalization. Formulation and process condition can be adjust based on viscoelasticity and consistency of snack krekers dough. It is also important to consider incorporation sorghum flour and others gluten free flour to get optimum dough consistency and viscoelasticity. Increasing the viscoelasticity of the dough can be achieved by adding functional ingredients such as protein isolate, fibre, hydrocolloid and emulsifier to improve the baking quality of gluten-free snack crackers. The incorporation of optimization hydrocolloids and other functional ingredients requires further research focused on identifying the right functional ingredients to effectively replace the function of wheat gluten. Development of gluten-free crackers is expected to be able to overcome the limitations of technology, nutritional quality and sensory properties on an ongoing basis.

PHYSICOCHEMICAL OF PEARL MILLET (Pennisetum glaucum (L.) R. Br.) STARCH MODIFIED BY HEAT MOISTURE TREATMENT Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Millets have a high enough starch content so it can be used as an alternative source of carbohydrates. Native millet starch is known less stable against stirring and heating so it is necessary to improve starch properties by modification of starch. In this study, the character of modified millet starch heat moisture treatment (HMT) evaluated with variations treatment of temperature and heating time. Millet starch was conditioned to a moisture content of 25% and heating at 100, 130 and 150 0C for 3, 5 and 7 hours in oven. Chemical properties (water content and amylose content) and physical properties (solubility and swelling). The results showed that modification caused a decrease in the solubility and development of starch. Modification of millet starch with HMT changed the starch paste profile more stable.

Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym Evita Riviani Achmadi
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emulsifier has potentially negative effect to health such as intestinal inflammation, obesity, metabolic syndrome and glucose resistance based on several research. Food enzyme can be alternative to replace chemical emulsifier and potentially source of clean label bakery product. Therefore, sustainable study was needed to find role single enzym as food additive and processing aid in bakery product application.Scope and approach: This review explain about the role single enzyme application in bakery product which discuss under three main headings include (i) enzyme as food additive and processing aid, ii) Characteristic enzyme to improve bakery product processing (dough mixing, fermentation, baking), sensories properties and appearance iii) Enzyme mechanism and application to enhance bakery product quality. Optimization of the role and function of enzymes can be conduct by enzyme quality validation through baking tests including formulation development, process parameters (dough rheology, handling machine and baking parameter), product appearance and sensory characteristics.Key findings and conclusion: Food enzymes play a role in enzymatic modifications as biodegradable proteins which not affected to nutritional value baked goods. Enzyme technology is a clean process with low energy consumption, low waste production, safe and less toxic working environment. Therefore, enzyme has potential to fulfill clean label trends and encourage researchers and developers in food industry to explore potential use of food enzymes in bakery products. Enzymes which usually used in bakery come from hydrolase class (amylase, protease, hemicellulase, lipase, xylanase and asparaginase), oxidoreductase class (lipoxygenase and glucose oxidase) and transferase class (transglutaminase). Application enzymes in bakery processs have their respective roles according to enzymes specific characteristics. Enzymes has the main role such as improve rheological and functional properties of dough according to baked goods type, enhance quality and characteristics baked goods including volume, crumb texture, color, taste and extend shelf life (antistaling). Sustainable research and development was needed to optimize the role of enzyme in baked goods by several approach such as (i) incorporation enzymes with other ingredients in the food matrix, (ii) parameters which affect to the work of enzymes in food systems (iii) potential of enzyme combinations to improve baked goods quality and (iv) understanding of usage regulation enzymes as food additives and food processing. Keyword: enzyme, clean label, food additive, processing aid, bakery product

Antioxidant Potential of Tomato Extract and Moringa Leaf Extract Finda Evita Marviana; Alpin Hidayatulloh; Tania Widiastuti; Umar Hafidz Asy'ari Hasbullah
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Tomatoes have bioactive components which are a source of antioxidants that can prevent damage to the body. In addition, Moringa leaves also contain bioactive compounds such as polyphenols, flavonoids, ascorbic acid, and isothiocyanates that can increase the body's immune response and inhibit the activation of carcinogenesis. The content of bioactive compounds contained in tomatoes is lycopene, beta carotene, phenol, vitamin C, flavonoids. Tomatoes are also rich in antioxidants. While Moringa leaves are rich in bioactive compounds and antioxidants. Bioactive compounds found in Moringa leaves are phenols, flavonoids, chlorophyll, saponins, vitamin C. Tomatoes play a role in health by reducing the risk of oxidative stress, cancer, cardiovascular, diabetes, reducing hypertension, a direct modulator of vascular resistance through its action as a vasodilator. Moringa leaves also have the potential as antihyperglycemic, so they can control blood sugar, antibacterial activity, fight colds and flu, increase and facilitate breast milk production, as well as antimalarials and antioxidants.

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic Rifqi Ahmad Riyanto; Ainun Nafisah
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

The application of prebiotics in processed food and feed has been widely carried out as an effort to improve the health level of humans and livestock. This literature review aims to provide an overview of the development of the use of local Indonesian tubers and their oligosaccharide content for prebiotic applications in food and feed. The results showed that local Indonesian tubers contain oligosaccharides among groups such as inulin, raffinose, glucomannan, and lactulose. Its applications in food processing include synbiotic yogurt and salami. While its prebiotic properties can also be applied as animal feed.Keywords: tubers, local, oligosaccharide, food, feed

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Jawa tengah

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Retno Widyastuti

Contact Email thpunivetbantara@gmail.com

Phone +62271-593156

Journal Mail Official thpunivetbantara@gmail.com

Editorial Address Redaksi: Agricultural Technology, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia. email: thpunivetbantara@gmail.com JL. Letdjend S. Humardani No. 1 Sukoharjo jawa Tengah, Indonesia 0271-593156

Location Kab. sukoharjo, Jawa tengah INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Retno Widyastuti

Contact Email
thpunivetbantara@gmail.com

Phone
+62271-593156

Journal Mail Official
thpunivetbantara@gmail.com

Editorial Address
Redaksi: Agricultural Technology, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia. email: thpunivetbantara@gmail.com JL. Letdjend S. Humardani No. 1 Sukoharjo jawa Tengah, Indonesia 0271-593156

Location
Kab. sukoharjo,

Jawa tengah

INDONESIA