https://journal.univetbantara.ac.id/index.php/jfap/issue/feedJournal of Food and Agricultural Product2023-10-12T07:01:51+00:00Retno Widyastutithpunivetbantara@gmail.comOpen Journal Systems<hr /> <table cellpadding="2"> <tbody align="top"> <tr> <td width="100px">Aims & scope</td> <td>Food Science and Technology, Agricultural Products, Etc.</td> </tr> <tr> <td>ISSN</td> <td>P-ISSN: <a href="https://issn.brin.go.id/terbit/detail/20210914181170645" target="_blank" rel="noopener">2807-9116</a> | E-ISSN: <a href="https://issn.brin.go.id/terbit/detail/20210914111024602" target="_blank" rel="noopener">2807-8446</a></td> </tr> <tr> <td>Editor in chief</td> <td>Retno Widyastuti</td> </tr> <tr> <td>Schedule</td> <td>March & September</td> </tr> <tr> <td>APC</td> <td>FREE</td> </tr> <tr> <td>Language</td> <td>Indonesia & English<strong><br /></strong></td> </tr> <tr> <td valign="top">Indexed</td> <td><a href="https://scholar.google.com/citations?user=DYKvIC0AAAAJ&hl" target="_blank" rel="noopener">Google Sholar</a>, <a href="https://garuda.kemdikbud.go.id/journal/view/29516" target="_blank" rel="noopener">Garuda</a></td> </tr> </tbody> </table> <hr />https://journal.univetbantara.ac.id/index.php/jfap/article/view/4315pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan2023-07-15T04:09:18+00:00Ajeng Zahra Kinantiajengzahra121@gmail.comNurwatiajengzahra121@gmail.comMuhamad Hasdarajengzahra121@gmail.com<p>This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher the carrageenan concentration, the lower the sugar content in pineapple jam. However, the addition of carrageenan had no significant effect (P>0.05) on the pH of pineapple jam. Carrageenan acts as a thickener and water binder in jam but does not substantially change the level of acidity (pH).</p> <p>Keywords: carrageenan, sugar content, honey pineapple jam, and pH</p>2023-10-12T00:00:00+00:00Copyright (c) 2023 Journal of Food and Agricultural Producthttps://journal.univetbantara.ac.id/index.php/jfap/article/view/4331Evaluation of sensori and resistance of ice cream from moringa corn with different stabilizers2023-07-18T10:46:26+00:00Kamilla Riska Tiastutikamillariska@gmail.comMohammad Jusuf Randikamillariska57@gmail.comYan El Rizal Unzilatirrizqy Dewantorokamillariska57@gmail.com<p>This study aims to evaluate the sensori, pH, sugar content, and melting properties of ice cream made from a mixture of corn and moringa leaves with the addition of alginate stabilizer, CMC, and gelatin. This study used a completely randomized design (CRD) in one direction, where the main factor was the type of stabilizer (alginate, carboxymethylcellulose, and gelatin). The parameters of this study were pH, sugar content, melting, and organoleptic. The gelatin stabilizer increased the pH of the ice cream but was lower than the alginate stabilizer, which showed a significant difference. The addition of a CMC stabilizer increases the sugar content of ice cream significantly. Although the use of CMC or gelatin stabilizer was not significant in reducing the melting of ice cream, the use of alginate stabilizer gave the best texture, followed by no stabilizer, CMC, and gelatin. There are significant differences in the texture and color of ice cream, but no significant differences in aroma or taste. In conclusion, the use of alginate stabilizer affected the texture and color of Moringa corn ice cream, while the aroma and taste were not significantly affected.</p> <p>Keywords: ice cream, corn, moringa leaves, stabilizer, alginate, CMC, gelatin, sensori, melting</p>2023-10-12T00:00:00+00:00Copyright (c) 2023 Journal of Food and Agricultural Producthttps://journal.univetbantara.ac.id/index.php/jfap/article/view/4390Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer2023-07-24T07:49:27+00:00Siti Nur KholidahLizac1259@gmail.comWadlisitinurkholidah841@gmail.comYunika Purwantisitinurkholidah841@gmail.com<p>Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete randomised design (RAL) with a single factor, namely temperature, which consists of four levels (50°C, 60°C, 70°C, 80°C). Each level of temperature is repeated three times, resulting in a total of three repetitions. The data underwent analysis utilising the ANOVA test to determine the presence of a significant difference. Subsequently, the Duncan Multiple Range Test (DMRT) analysis was conducted at a significance level of 0.05. The parameters examined encompass physical attributes, such as yield, water absorption, and kamba density, as well as chemical attributes, including moisture content, ash content, and coarse fibre content. The findings indicate that variations in drying temperature significantly impact the physical properties, including vehurrence, water absorption, and kamba density. The variation in drying temperature has a<br />discernible impact on both moisture content and fibre content, while it does not exhibit a perceptible influence on ash content. Based on the findings from the analysis of the purple sweet potato flour test, it has been determined that the treatment with the lowest water content was recorded at 7.68% under a temperature of 50°C. Similarly, the treatment with the lowest ash content was observed at 2.23% under the same temperature condition. Conversely, the treatment with the highest fibre content was measured at 4.33%. Furthermore, the treatment with the highest yield was obtained at 22.28% under a temperature of 50°C. Additionally, the treatment with the highest water absorption was recorded at 114.66% under the same temperature condition. Lastly, the treatment with the lowest bulk density was observed at 71.05 g/ml under a temperature of 80°C.</p> <p>Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics.</p>2023-10-12T00:00:00+00:00Copyright (c) 2023 Journal of Food and Agricultural Producthttps://journal.univetbantara.ac.id/index.php/jfap/article/view/4599Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract2023-09-28T01:22:02+00:00Putri antasya wandan sariputriantasya35@student.uns.ac.idAlfi Nur Rochmahfinur@staff.uns.ac.idFitriyah Zulfafitriyahzulfa@staff.uns.ac.idPrajwalita Rukmakharisma RizkiRukmakharisma15@staff.uns.ac.id<p>Klepon cake is a traditional food which is generally made from glutinous rice flour filled with palm sugar. Klepon cake with the substitution of sago flour contains relatively high levels of dietary fiber, however its addition can affect the sensory properties of the product. One of the product developments in klepon cakes substituted for sago flour is the addition of butterfly pea flower extract as a natural coloring. The aim of this research was to determine the sensory acceptability and chemical characteristics of klepon cake products substituted for sago flour with the addition of butterfly pea flower extract. This research used a Completely Randomized Design (CRD) with 3 replications. The formulation used in making klepon cake with a substitution of sago flour is with the addition of 0.6% w/v; 1.2 % w/v; 1.8% w/v butterfly pea flower extract and control. The results of sensory analysis and data analysis using Analysis of Variance (ANOVA) showed that the most preferred sample was klepon cake substituted for sago flour with extract treated with the addition of butterfly pea flower at 1.8% w/v. The results showed that klepon cake substituted for sago flour with the addition of telang flower extract had a water content of 40.91%, ash content of 2.93%, antioxidant activity of 12.76% and vitamin C of 2.93%.</p> <p>Keywords: klepon, butterfly pea flower, antioxidant</p>2023-10-12T00:00:00+00:00Copyright (c) 2023 https://journal.univetbantara.ac.id/index.php/jfap/article/view/4600Making Purple Sweet Potato Flour Cake with the Addition of Jackfruit Puree on Antioxidant Value, Chemical Characteristics and Organoleptics2023-09-28T01:42:21+00:00Elly Mitaellymita@student.uns.ac.idAlfi Nur Rochmahellymita@student.uns.ac.id<p>Cake is a snack with a sweet taste that uses a mixture of three main ingredients, namely wheat flour, eggs and sugar. The addition of jackfruit puree has a distinctive aroma, taste and antioxidant potential so it can be used as a composition ingredient in making purple sweet potato flour cake. This research aims to determine the antioxidant value, chemical and organoleptic characteristics of purple sweet potato flour cake. The samples used in making purple sweet potato flour cake with the addition of jackfruit puree were without adding jackfruit puree (control), adding 20% jackfruit puree from the total flour use, adding 30% jackfruit puree from the total flour use and adding 40% jackfruit puree from the total use of flour. Based on the organoleptic results, the SPSS version 23 test and the De Garmo test of the selected samples, namely the formulation of adding 30% jackfruit puree from the total flour used, then chemical analysis was carried out including water content, ash content, protein content, fat content, carbohydrate content and antioxidant value. The results of chemical analysis of selected samples showed a water content of 32.76%, ash content of 1.33%, protein content of 4.76%, fat content of 18.45%, carbohydrate content of 42.7% and antioxidant value of 21.6%.</p> <p>Keywords: Cake, Purple Sweet Potato Flour, Jackfruit Puree</p> <p> </p>2023-10-12T00:00:00+00:00Copyright (c) 2023 https://journal.univetbantara.ac.id/index.php/jfap/article/view/4608Proximate Analysis of Red Onion (Allium Cepa L.) Second Skin Waste Extract2023-09-30T03:43:00+00:00Zul Muzhahirzulmuzhahir@gmail.comYan El Rizal Unzilatirrizqi zulmuzhahir@gmail.comMelly Ferazulmuzhahir@gmail.com<p>This research used samples of shallot skin (Allium cepa L.) where shallot skin contains many chemical compounds such as flavonoids, saponins, tannins, glycosides, and steroids or triterpenoids. The aim of this research was to determine the amount of proximate levels in the waste extract of the second skin of shallots and the process of preserving duck meat using shallot skin waste. The methods used in this research are protein testing using the Kjedhal method, fat content using the Soxhlet method, water content using the oven method, ash content using the tannur method, and carbohydrates using the by different method. The results of the proximate test on the waste extract of the second skin of shallots, namely water content amounting to 98.34% ash content 0.12% fat content 0.03% protein content 0.24% and carbohydrates amounting to 1.28%.</p> <p>Keywords: Proximate, Shallots, Shallot skin</p>2023-10-12T00:00:00+00:00Copyright (c) 2023 https://journal.univetbantara.ac.id/index.php/jfap/article/view/4607The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar2023-09-30T03:36:54+00:00Aliya Farkha Sofiyanialiyasofiyani@gmail.comMuhamad Hasdaraliyasofiyani@gmail.comNurwatialiyasofiyani@gmail.comYunika Purwatialiyasofiyani@gmail.com<p>This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CRD) factorial pattern and each treatment was repeated 3 times. Variable observations were made on the 0th, 5th, 10th and 15th days. In the organoleptic test using 60 panelists. There was an increase in the proportion of cooking losses with increasing storage time which resulted in an increase in water content and a decrease in pH levels. Sugar levels in all treatments increased on the 5th day of observation and decreased on the 10th and 15th days. The appearance of mold was seen on the 5th, 10th and 15th days. The highest aroma score on the GA, the highest taste score on the GT, the highest texture score on the GT, the highest color score on the GA, and the highest overall score score on the GT. Statistically, panelist acceptance for all treatments was not significantly different (P<0.05).</p> <p>Keywords: Fruit and fro, Sweets, Palm Sugar, Coconut Sugar, Cane Sugar</p>2023-10-12T00:00:00+00:00Copyright (c) 2023 https://journal.univetbantara.ac.id/index.php/jfap/article/view/4625Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata)2023-10-12T07:01:51+00:00Akhmad Rivainovianwelyasmoro@gmail.comAgustina Intan Niken Tarinovianwelyasmoro@gmail.comNovian Wely Asmoronovianwelyasmoro@gmail.com<p class="06Abstractenglish"><span style="font-size: 11.0pt; line-height: 115%; font-family: 'Times New Roman',serif;">Fruit leather is a product of processed fruit that is crushed and dried in the form of thin sheets with a plastic texture, has a distinctive consistency and taste. It is possible that the addition of other components can provide different characteristics of color, taste, aroma and nutritional value to fruit leather. This research aims to determine the effect of the concentration of kepok banana and yellow pumpkin on the chemical characteristics of fruit leather. The method used in this research was a Completely Randomized Design (CRD) with a comparison of banana kepok and pumpkin (F) with 5 treatments, namely F1: banana kepok 100%: pumpkin pumpkin 0%; F2: kepok banana 75%: yellow pumpkin 25%; F3: kepok banana 50%: yellow pumpkin 50%; F4: kepok banana 25%: yellow pumpkin 75%; F5: kepok banana 0%: pumpkin 100%, each treatment was repeated 3 times to obtain 15 treatment units. Research parameters include water content (thermogravimetric method), ash content (drying method) and vitamin C content (iodometric titration). The research data were analyzed using the program (SPSS) version 25.0 using the One Way Analysis of Variance (ANOVA) method. If there is a real difference in the treatment, a further test is carried out using the Duncan's Multiple Range Test (DMRT) method at a significance level of 5%. The results of the research showed that the comparative treatment of kepok banana and yellow pumpkin had a significant effect on water content with the average obtained between 10.39%-11.29% still meets the maximum limit of SNI No. 1718 of 1996, namely below 25%, and the ash content is between 1.39%-1.58%, and has no real effect on vitamin C with an average of 1.48%. -1.69%.</span></p> <p class="06Abstractenglish"><span style="font-size: 11.0pt; line-height: 115%; font-family: 'Times New Roman',serif;"> </span></p> <p class="06Abstractenglish" style="line-height: normal;"><strong><span style="font-size: 11.0pt; font-family: 'Times New Roman',serif;">Keywords</span></strong><span style="font-size: 11.0pt; font-family: 'Times New Roman',serif;">: Fruit leather, Chemical Characteristics, Yellow Pumpkin, Kepok Banana</span></p>2023-10-12T00:00:00+00:00Copyright (c) 2023