2026-06-07T08:12:27Z https://journal.univetbantara.ac.id/index.php/jfap/oai

oai:ojs.pkp.sfu.ca:article/833 2023-03-31T03:55:20Z jfap:art

pengaruh penambahan gliserol terhadap sifat fisik dan kimia edible film dari selulosa batang jagung Arifin, Muhammad handayani, catur budi afriyanti, afriyanti 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. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-04-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/833 10.32585/jfap.v1i1.833 Journal of Food and Agricultural Product; Vol 1 No 1 (2021): JFAP; 7-15 Journal of Food and Agricultural Product; Vol. 1 No. 1 (2021): JFAP; 7-15 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/833/958 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/904 2023-03-31T03:55:20Z jfap:art

PHYSICOCHEMICAL OF PEARL MILLET (Pennisetum glaucum (L.) R. Br.) STARCH MODIFIED BY HEAT MOISTURE TREATMENT Widyastuti, Retno 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. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-04-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/904 10.32585/jfap.v1i1.904 Journal of Food and Agricultural Product; Vol 1 No 1 (2021): JFAP; 16-22 Journal of Food and Agricultural Product; Vol. 1 No. 1 (2021): JFAP; 16-22 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/904/959 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/1455 2023-03-31T03:55:33Z jfap:art

Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak yasinta, margaretha ratna handayani, catur budi afriyanti, afriyanti Cookies are products that are oven-dried, made from wheat flour, sugar, fat and eggs. Cookies are not only made from wheat flour, there are many other local food ingredients that contain nutritional value and can be used as a basis for making cookies, one of which is mocaf flour. The purpose of this study was to determine the characteristics of mocaf cookies with various types fat in moisture content, swelling and organoleptic properties of mocaf flour cookies. The research  method  used  a  completely  randomized  design  (CRD).  The  data  obtained  were analyzed statistically using Analysis Of Variance (ANOVA), if there is a significant difference between the test treatments, it is continued with the Duncan M Quotle Range Test (DMRT). Observation of chemical and physical properties includes testing of moisture content, swelling power. Organoleptic properties were observed with the parameters of taste, color and texture.Key words: cookies, fat, mocaf flour. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-04-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/1455 10.32585/jfap.v1i1.1455 Journal of Food and Agricultural Product; Vol 1 No 1 (2021): JFAP; 23-33 Journal of Food and Agricultural Product; Vol. 1 No. 1 (2021): JFAP; 23-33 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/1455/960 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/1456 2023-03-31T03:55:34Z jfap:art

Karakteristik Edible film dari Pati Umbi Garut (Maranta arundinacea) dengan Penambahan Carboxymethylcellulose Batang Jagung (Zea mays) afriyanti, afriyanti asmoro, novian wely widyastuti, retno One of the main ingredients in making edible films is starch. Arrowroot has a high starch content so that it can be used as raw material for making edible films. To increase the tensile strength and improve the surface structure of the edible film, it is necessary to add carboxymethylcellulose (CMC). However, it is necessary to have the right CMC concentration in order to produce an edible filmwith optimal tensile strength. The purpose of this study was to determine the correct CMC concentration of corn stalks to produce edible films with the best physical and chemical characteristics. The experimental design used in this study was a non-factorial completely randomized design, namely the concentration of commercial CMC: CMC corn stalks (ml) with five treatment levels, namely: A1 = 1: 0; A2 = 0.75: 0.25; A3 = 0.5: 0.5; A4 = 0.25: 0.75; and A5 = 0: 1. Each treatment was repeated four times in order to obtain the experimental unit 5 x 4 = 20 experimental units. The product analysis carried out was the moisture content, thickness, and pH of the edible film. The data obtained were calculated statistically with Anova and if there was a significant difference between treatments, it was continued with the Duncan's Multiple Range Test (DMRT). The highest water content and thickness were obtained in the addition of 1 ml (A) CMC treatment.Keywords: arrowroot,  carboxymethylcellulose, corn, edible film Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-04-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/1456 10.32585/jfap.v1i1.1456 Journal of Food and Agricultural Product; Vol 1 No 1 (2021): JFAP; 1-6 Journal of Food and Agricultural Product; Vol. 1 No. 1 (2021): JFAP; 1-6 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/1456/961 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/1755 2023-03-31T03:55:34Z jfap:art

Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan Asmoro, Novian Wely ABSTRACTCassava (Manihot esculenta crantz) has a carbohydrate content of 34%, which is one of the potential commodities in Indonesia. Widely, cassava is used by the people of Indonesia as a staple food and can be processed directly into various local food products. Modern modification of cassava flour currently uses technology that includes physical, chemical or microbiological modifications. Mocaf (Modified Cassava Flour) is a modification of cassava flour using a fermentation technique. The modification process of cassava flour aims to change the characteristics of the flour produced. Changes in the characteristics of the modified cassava flour mocaf encourage its use to become more varied. The stages of making mocaf flour are: cutting / slicing cassava into chips with a thickness ranging from 0.5-1 cm, soaking and fermenting, draining and drying, and the final stage of milling / flouring. The fermentation process is an important process in making mocaf, fermentation involves microbes from both bacteria and fungi. One of the bacteria that is widely used is lactic acid bacteria (LAB) species Lactobacillus plantarum. The fermentation process lasts for 36-72 hours, resulting in an increase in the protein content of mocaf flour. The results obtained by substitution of mocaf flour to wheat flour in wet bread and noodle products ranged from 20%-40%, for cookies products it could reach 100%. Keywords: Fermentation, Mocaf, Cassava  Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-08-02 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/1755 10.32585/jfap.v1i1.1755 Journal of Food and Agricultural Product; Vol 1 No 1 (2021): JFAP; 34-43 Journal of Food and Agricultural Product; Vol. 1 No. 1 (2021): JFAP; 34-43 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/1755/1107 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/1852 2023-03-31T03:55:37Z jfap:art

Antioxidant Potential of Tomato Extract and Moringa Leaf Extract Marviana, Finda Evita Hidayatulloh, Alpin Widiastuti, Tania Hasbullah, Umar Hafidz Asy'ari 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. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/1852 10.32585/jfap.v1i2.1852 Journal of Food and Agricultural Product; Vol 1 No 2 (2021): JFAP; 41-48 Journal of Food and Agricultural Product; Vol. 1 No. 2 (2021): JFAP; 41-48 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/1852/1129 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/1884 2023-03-31T03:56:37Z jfap:art

Application of Arrowroot Starch Antimicrobial Edible Coating with Addition of Lemongrass Extract on Strawberry Fruit Afriyanti, Afriyanti Handayani, Catur Budi Widyastuti, Retno 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 Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-10-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/1884 10.32585/jfap.v1i2.1884 Journal of Food and Agricultural Product; Vol 1 No 2 (2021): JFAP; 34-40 Journal of Food and Agricultural Product; Vol. 1 No. 2 (2021): JFAP; 34-40 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/1884/1128 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/1903 2023-03-31T03:55:34Z jfap:art

Effect Of Kenikir Leaves (Cosmos caudatus Kunth.) on Erythrocyte and Hematocrit Changes in Male Secondhand Smoking Wistar Rats Maharani, Nur’aini Synthia Sari, Fitri Komala Damayanti, Amilia Yuni BACKGROUND: Cigarette smoke harmful for body, including secondhand smoker. Chemical contain in cigarette smoke can increase free radicals, and decreasing the level of erythrocytes and hematocrit. Kenikir usually eaten raw as lalap. Flavonoid in kenikir has many health benefit such as anti-inflammatory activity and improving blood circulation.  OBJECTIVES: This study aims to determine the effect of kenikirleaves on erythrocytes and hematocrit of the blood of secondhand smoker’s rat. METHODS: the samples were divided into 3 groups (the control group and the treatment group 1 and 2). Each group consists of 10 male Wistar rats, the control group was only given the exposure of cigarette smoke, while the treatment group 1 and 2 were given the exposure to cigarette smoke by giving kenikir leaves at a dose of 4.5 grams and 6.3 grams. Blood sampling was carried out on days 0, 7 and 14 through the retro-orbitalis sinus using the Hematocrit capillary, collected into the microtube then measuring the blood sample parameters using the Hematology Analyzer Sysmex KX-21®. Data were analyzed with One Way Anova test, and posthoc the DMRT. RESULTS: there was a significant effect between the control group against the treatment group 1 and 2 (p<0.05). there were no significant differences between kenikir leaves groups with a dose of 4.5 grams and 6.3 in increasing red blood cell profile (p<1.00). CONCLUSION: there was significant effect of kenikir leaf on erythrocytes and hematocrit profile at a dose of 4.5 gram and 6.3 gram. Keywords: Cigarette Smoke; Erythrocytes; Hematocrit; Kenikir Leaves; Secondhand Smoker Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/1903 10.32585/jfap.v1i2.1903 Journal of Food and Agricultural Product; Vol 1 No 2 (2021): JFAP; 49-57 Journal of Food and Agricultural Product; Vol. 1 No. 2 (2021): JFAP; 49-57 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/1903/1141 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/1904 2023-03-31T03:56:17Z jfap:art

Effect of Addition of Lemongrass Extract (Cymbopogon citratus) On Edible Film From Garut Starch (Marantha arundinaceae L.) As an Antimicrobial Muthi'ah, Muthi'ah Handayani, Catur Budi Widyastuti, Retno Afriyanti, Afriyanti ABSTRACT Edible film is an alternative packaging that does not cause environmental problems, because it is biodegradable. Lemongrass extract (Cymbopogon citratus) contains citronellal, geraniol and citronellol which can inhibit bacterial activity. This study aims to determine the visual appearance, antimicrobial activity, moisture content and thickness of arrowroot starch edible film with various treatments of lemongrass extract levels. This research method used Completely Randomized Design (CRD) with EO0% treatment; EA15%; EB20%; EC25%; ED30%. And it was repeated three times so that 15 treatment units were obtained. The data obtained were calculated using the Analysis of Variance (ANOVA) and if there was a difference, continued with the Duncan's Multiple Range Test (DMRT) test using SPSS 16. The results showed that visually the color of arrowroot starch edible film got darker as the addition of lemongrass extract increased. . The results of statistical calculations show that there is no difference in water content, there is a significant difference in thickness and inhibition of antimicrobial activity using E. coli bacteria. The higher the lemongrass extract, the wider the clear zone formed. The widest clear zone formed was with the addition of 30% lemongrass extract, which was 31 mm, while the control did not form a clear zone.Keywords: Antimicrobial, Arrowroot starch, Edible film, Lemongrass  Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/1904 10.32585/jfap.v1i2.1904 Journal of Food and Agricultural Product; Vol 1 No 2 (2021): JFAP; 58-70 Journal of Food and Agricultural Product; Vol. 1 No. 2 (2021): JFAP; 58-70 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/1904/1142 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2076 2023-03-31T03:55:37Z jfap:art

Efek Lama Perebusan terhadap Aktivitas Antioksidan Air Rebusan Batang Brotowali (Tinospora crispa L.) Firdaus, Maharani Nazaruddin, Nazaruddin Cicilia, Siska 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 Fakultas Pertanian Universitas Veteran Bangun Nusantara 2021-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2076 10.32585/jfap.v1i2.2076 Journal of Food and Agricultural Product; Vol 1 No 2 (2021): JFAP; 71-81 Journal of Food and Agricultural Product; Vol. 1 No. 2 (2021): JFAP; 71-81 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2076/1227 Copyright (c) 2021 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2148 2023-03-31T03:56:53Z jfap:art

Innovation Snack Crackers Sorghum, Challenge and Characterization Product: A review Achmadi, Evita Riviani 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. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2148 10.32585/jfap.v2i1.2148 Journal of Food and Agricultural Product; Vol 2 No 1 (2022): JFAP; 1-14 Journal of Food and Agricultural Product; Vol. 2 No. 1 (2022): JFAP; 1-14 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2148/1390 Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2242 2023-03-31T03:56:53Z jfap:art

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic Riyanto, Rifqi Ahmad Nafisah, Ainun 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 Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2242 10.32585/jfap.v2i1.2242 Journal of Food and Agricultural Product; Vol 2 No 1 (2022): JFAP; 15-22 Journal of Food and Agricultural Product; Vol. 2 No. 1 (2022): JFAP; 15-22 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2242/1392 Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2250 2023-03-31T03:57:00Z jfap:art

Comparison of gas chromatography detectors and its application in food analysis Sugiharto, Yurika Natania, Evelyn Febriyanti, Sherlin Angelina Krisbianto, Oki Gas Chromatography (GC) is an instrument used for analyzing gaseous compounds based upon differences of boiling point and polarity. The mobile phase of GC is an inert (unreactive) gas. GC consists of several components, one of them is a detector. Detector provides an electronic signal that is recorded, and component concentration shown in the chromatogram. A detector has interrelated properties to the other. The properties of the detector are considered under three main headings: (1) types of detector, (2) sensitivity, and (3) ease of operation. Ideal detector for one application is not necessarily ideal for another application. Application of GC coupled with a detector in food analysis are also informed. Detectors that are discussed are Thermal Conductivity Detector (TCD), Flame Ionization Detector (FID), Electron Capture Detector (ECD), and Mass Spectrometer (MS). Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2250 10.32585/jfap.v2i1.2250 Journal of Food and Agricultural Product; Vol 2 No 1 (2022): JFAP; 23-36 Journal of Food and Agricultural Product; Vol. 2 No. 1 (2022): JFAP; 23-36 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2250/1393 Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2334 2023-03-31T03:56:47Z jfap:art

The Effect of Substitution of Buffalow Milk with Soy Milk on the Nutritional Value of Palopo Marhama, Marhama Saloko, Satrijo Cicilia, Siska This study aims to determine the nutritional value of palopo which was substituted with soy milk. This study used an experimental method with a one-factor completely randomized design (CRD) consisting of 6 levels of ratio of buffalo milk: soy milk, namely K0 = 100%: 0%, K1 = 80%: 20%, K2 = 60%: 40%. , K3 = 40%: 60%, K4 = 20%: 80% and K5 = 0%: 100% with 3 repetitions. The observed data were analyzed for variance (Analysis of Variance) with a real level of 5%. If there is a significant difference, a 5% BNJ further test is performed. The parameters observed in this study were fat content, protein content, moisture content, antioxidant activity, total phenol, and sensory parameters including aroma and taste. The results showed that there was a significant effect on all observed parameters but had an insignificant effect on oHue. The higher the ratio of soy milk causes an increase in antioxidant activity, water content, total phenol but decreases fat content, protein content and viscosity of palopo. In terms of chemical, physical and sensory parameters, the treatment with a ratio of 80% buffalo milk: 20% soy milk was the best result with an antioxidant activity value of 50,50%; total phenol 4,58 mg GAE / g; water content 71,39%; fat content 5,23%; protein content 3,54%; and sensory quality that can be accepted by the panelists. Keyword : buffalo milk, palopo, soy milk Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2334 10.32585/jfap.v2i1.2334 Journal of Food and Agricultural Product; Vol 2 No 1 (2022): JFAP; 37-45 Journal of Food and Agricultural Product; Vol. 2 No. 1 (2022): JFAP; 37-45 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2334/1394 Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2336 2023-03-31T03:56:53Z jfap:art

Chemical and Organoleptics of Red Rosella Tea Powder (Hibiscus Sabdariffa Linn) with Drying Time Variatios Syahidah, Anggita Tari, Agustina Intan Niken Widyastuti, Retno 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. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2336 10.32585/jfap.v2i1.2336 Journal of Food and Agricultural Product; Vol 2 No 1 (2022): JFAP; 46-56 Journal of Food and Agricultural Product; Vol. 2 No. 1 (2022): JFAP; 46-56 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2336/1391 Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2708 2025-04-16T00:52:05Z jfap:art

Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym Achmadi, Evita Riviani 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 Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-09-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2708 10.32585/jfap.v2i2.2708 Journal of Food and Agricultural Product; Vol 2 No 2 (2022): JFAP; 57-76 Journal of Food and Agricultural Product; Vol. 2 No. 2 (2022): JFAP; 57-76 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2708/pdf Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2709 2025-04-16T00:52:05Z jfap:art

Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes Achmadi, Evita Riviani Background: Food enzyme is important ingredient for bakery industry to improve production process, functional properties and characteristic bakery product. Food enzym can be applied as single or combination enzym based on purpose which is need on processing. Based on several literatures, application combination enzymes more effective than single enzym, due to synergism effect between enzym which combine. Combination enzymes can be mixed from same or different class of enzym, it is depended on selected specification and characteristic enzym. Application of combination enzymes commonly act as processing aid which added in flour while mixing process. Therefore, it is important to understand work mechanism of combination enzym in processing stage especially mixing, fermentation and baking. Sinergysm in combination enzym can be enhance using optimization method to improve quality of processing and bakery product. Response Surface Methode (RSM) with Central Composite Design (CCD) as a design experiment is the most effective and efficient method which commonly applied for modelling and optimization in food processing. This method helps to make informed decision on a process with the objective of improving efficiency and minimizing cost while maintaining quality.Scope and approach: This review explain about the role combination enzyme application in bakery product which discuss under four main headings include (i) Application of combination enzymes in bakery product ii) Mechanism combination enzymes to enhance bakery product quality include processing (mixing, fermentation and baking) and sensory properties (texture, taste, colour and appearance) iii) Optimization of combination enzym in bakery product using Respond Surface Method (RSM) iv) Regulation food enzym usage in United State, Europian Union and Indonesia. Evaluation mechanism, application and optimization of combination enzymes can be used as a base for sustainable development bakery product which is safe for consume and accordance to food regulation. The differences regulation between country can be considerate when supply and distribution chain of industrial and retail food companies stretch around the globe.Key findings and conclusion: The combination of enzymes provides a synergistic effect depending on the type and mechanism enzymes which is affected each other. Type and mechanism enzymes can be affected with process parameter and ingredient which is a part of food matrix while processing runs. Therefore, the suitability between process parameters, ingredient, specifications and characteristics enzyme are needed to gives significant results for optimization of enzyme combinations in bakery production. Understanding the role of enzymes as a part of food system is important as a basic knowledge in selection of enzymes to be combined. This helps researchers and developers to optimize the combination of enzymes by taking into account conditions of the process stages in bakery production. RSM with CCD as design experiments is the most efficient method because its only requires a small amount runs. CCD uses the build-up principle to build a quadratic model using the information gathered from the 2n factorial design. If the linear model of the 2n factorial is not significant, it is possible to design another trial based on the CCD principle to improve the model. Model improvement using build-up principle is suitable with the food industry needed, which requires fast, precise and accurate validation and verification in making decisions in terms of product development and production process.Keyword: Combination enzymes, RSM (Response Surface Method), CCD (Central Composite    Design), regulation, mechanism, application. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-12-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2709 10.32585/jfap.v2i2.2709 Journal of Food and Agricultural Product; Vol 2 No 2 (2022): JFAP; 82-101 Journal of Food and Agricultural Product; Vol. 2 No. 2 (2022): JFAP; 82-101 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2709/pdf Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2782 2025-04-16T00:52:05Z jfap:art

SIFAT KIMIA, FISIKA, DAN ORGANOLEPTIK KERIPIK KULIT PISANG KEPOK ( Musa paradisiaca L.) DENGAN PERLAKUAN VARIASI TEPUNG TAPIOKA DAN TEPUNG BERAS Weni, Fajar Rasidin Handayani, Catur Budi Widyastuti, Retno Pemanfaatan kulit pisang menjadi beberapa produk olahan pangan maupun bahan dasar olahan pangan sudah banyak ditemukan diantaranya, kerupuk kulit buah pisang, tepung kulit buah pisang, permen kulit buah pisang, dan keripik kulit buah pisang. Belum banyak penelitian tentang pemanfaatan kulit pisang yang diolah menjadi keripik kulit pisang dengan formulasi tepung beras dan tepung tapioka yang berbeda, oleh karena itu penelitian ini perlu dilakukan. Penelitian ini bertujuan untuk mengetahui sifat kimia, fisika, dan organoleptik keripik kulit pisang kepok (Musa paradisiaca L.). Sampel yang digunakan adalah keripik kulit pisang kepok dengan formulasi tepung beras dan tepung tapioka berbeda yaitu K1 (0 : 100)%, K2 (10 : 90)%, K3 (20 : 80)%, dan K4 (30 : 70)%. Nilai rata-rata kadar air keripik kulit pisang berkisar antara 4,28 % - 10,72 %. Hasil data menunjukkan nilai rata-rata kadar abu keripik kulit pisang berkisar antara 5,94 % - 6,61 %. Sedangkan keripik kulit pisang dengan kerenyahan tertinggi terdapat pada formulasi K4, kerenyahan terendah terdapat pada formulasi K2. Pada uji organoleptik yaitu rasa, warna, dan tekstur keripik kulit pisang yang paling disukai terdapat pada perlakuan formulasi K4.Kata Kunci: formulasi tepung beras dan tapioka, keripik kulit pisang, sifat fisika, sifat kimia, sifat organoleptik Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-09-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2782 10.32585/jfap.v2i2.2782 Journal of Food and Agricultural Product; Vol 2 No 2 (2022): JFAP; 77-81 Journal of Food and Agricultural Product; Vol. 2 No. 2 (2022): JFAP; 77-81 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2782/pdf Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/2873 2025-04-16T00:52:05Z jfap:art

Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg Hamurwani Siwi, Hasti Sofyan, Aan Sofyan 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 Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/2873 10.32585/jfap.v2i2.2873 Journal of Food and Agricultural Product; Vol 2 No 2 (2022): JFAP; 114-121 Journal of Food and Agricultural Product; Vol. 2 No. 2 (2022): JFAP; 114-121 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/2873/pdf Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/3453 2025-04-16T00:52:05Z jfap:art

Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula Noormala, Rofiqoh Husni Asmoro, Novian Wely Widyastuti, Retno Tanaman sirsak memiliki daun dengan kandungan antioksidan yang tinggi. Daun sirsak juga memiliki berbagai manfaat diantaranya sebagai antibiotik, antiinflamasi, detoksifikasi dan antibakteri. Selama ini daun sirsak hanya diolah menjadi obat tradisional selain itu hanya dimanfaatkan masyarakat sebagai pakan ternak. Salah satu upaya membuat daun sirsak lebih diminati yaitu dibuat produk olahan sirup. Berdasarkan SNI pembuatan sirup yaitu mengandung ?65% gula sehingga dilakukan penambahan gula dengan variasi konsentrasi 40%, 50%, 60%, 70% dan 80%. Penelitian ini bertujuan mengetahui pengaruh konsentrasi variasi penambahan gula terhadap sifat kimia (pH, gula reduksi dan aktivitas antioksidan) dan sifat organoleptik (warna, aroma, rasa dan keseluruhan) sirup daun sirsak. Penelitian dilakukan dengan menimbang daun sirsak sesuai perlakuan, dicuci, dihaluskan, disaring, dimasak dengan penambahan konsentrasi gula, sehingga terbentuk sirup daun sirsak. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor variasi konsentrasi gula yaitu 40%, 50%, 60%, 70% dan 80%. Parameter penelitian meliputi nilai pH, gula reduksi, aktivitas antioksidan dan organoleptik. Data kemudian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dengan tingkat signifikansi 5%. Hasil penelitian menunjukan bahwa, variasi konsentrasi gula sirup daun sirsak berpengaruh nyata terhadap sifat kimia sirup daun sirsak yang dihasilkan, konsentrasi 80% sirup daun sirsak menghasilkan nilai pH paling tinggi sebesar 6,43 dan gula reduksi yaitu 28,17, tetapi untuk aktivitas antioksidan mendapatkan nilai terendah yaitu 9,33%. Variasi konsentrasi gula juga berpengaruh nyata terhadap nilai organoleptik sirup daun sirsak yang di hasilkan. Uji organoleptik keseluruhan pada sampel 80% gula + 20% sari daun sirsak memiliki nilai tertinggi sebesar 3,13 (netral).Kata Kunci : Daun Sirsak, Gula Pasir, Konsentrasi, Organoleptik, Sirup Fakultas Pertanian Universitas Veteran Bangun Nusantara 2022-10-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/3453 10.32585/jfap.v2i2.3453 Journal of Food and Agricultural Product; Vol 2 No 2 (2022): JFAP; 102-113 Journal of Food and Agricultural Product; Vol. 2 No. 2 (2022): JFAP; 102-113 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/3453/pdf Copyright (c) 2022 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/3547 2023-10-12T07:12:20Z jfap:art

Preparation of breadfruit starch nanoparticle: usage of nanoprecipitation method and the application in Pickering emulsion Harsanto, Bovi Wira Breadfruit is one of the agricultural products with high starch content (> 20%), leading to the potential for starch source. The limitation of native breadfruit starch (NBS) in the application of Pickering emulsion was the main reason for preparing breadfruit starch nanoparticles in this research. Preparation of breadfruit starch nanoparticles with the nanoprecipitation method was a time-efficient method. Therefore, this research aimed to evaluate breadfruit starch nanoparticle preparation (BSN) in the nanoprecipitation method and its application in Pickering emulsion. Investigation of size and shape, FTIR profile, turbidity as well as visual appearance and creaming index of Pickering emulsion was conducted to support and confirm the objective of this research. This study found that micrometer scale, high hydroxyl groups, high turbidity of NBS were altered into the nanoscale, low hydroxyl groups, and low turbidity of BSN leading to the successful indication of preparation of breadfruit starch nanoparticle with nanoprecipitation method. The stability of Pickering emulsion improved with breadfruit starch nanoparticles, indicated by physical appearance and creaming index for 7-day storage at room temperature. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-03-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/3547 10.32585/jfap.v3i1.3547 Journal of Food and Agricultural Product; Vol 3 No 1 (2023): JFAP; 1-8 Journal of Food and Agricultural Product; Vol. 3 No. 1 (2023): JFAP; 1-8 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/3547/pdf Copyright (c) 2023 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/3593 2023-10-12T07:12:20Z jfap:art

Strategies Managing Smart Packaging For Food Application Achmadi, Evita Riviani Abstract Background: Traditional packaging will be shifting to innovative packaging due to significantly growing to new trend following increasing consumers awareness correlated with food safety, quality and traceability. Consumers need real time information about food condition which define shelf life such as physiological process, chemical process, physical process, microbiological aspect and infestation. Through the proper application of packaging system, this requirement can be managed to give functional properties to packaging such as prolonged shelf life, control, identification and monitoring food safety and quality. Smart packaging is the part of innovative packaging which give synergism functional properties between active and intelligent packaging. System, material and technologies which applied in smart packaging will bring advantage to fulfill consumer needed.Scope and approach: The application of smart packaging in the food industry requires an appropriate, effective and efficient mapping and management strategy so that the benefits can be felt in a sustainable manner. This mapping and management strategy can be carried out by assessing the main factors that support smart packaging applications in food products. Factors that need to be reviewed more deeply include i) understanding the difference between innovative and traditional packaging; ii) the concept of smart packaging as part of innovative packaging; iii) consumer perspective on smart packaging; iv) smart packaging function; v) the challenge of implementing smart packaging.Key finding and conclusion: Implementation smart packaging using appropriate strategy will have positive impact on supply chain sustainability, quality improvement, safety, traceability, authentication, integration and can be used as an alternative to the use of food preservatives and additives. Strategy implementation must be considerate smart packaging concept which bring consumer perspective about benefit and value adding functional properties of smart packaging. Smart packaging has a functional value that can be categorized based on system, material and techniques. The selection of packaging materials, technology and packaging techniques must be suitable with characteristics and categories of food to provide method which can manage and maintain smart packaging in food application. Application smart packaging in food has challenges which arise from a number of obstacles encountered, including difficulties in increasing production scale, incorporation of materials, devices and systems into packaging, determining commercial performance indications, increasing production costs, food safety related to the contact of packaging materials with food products and consumer acceptance. These obstacles can be overcome properly if the management strategy for implementing smart packaging is planned in a comprehensive manner so that parties involved in the food supply chain (consumers, distributors and producers) experience optimal benefits Keyword: smart packaging, intelligent packaging, active packaging  Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-03-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/3593 10.32585/jfap.v3i1.3593 Journal of Food and Agricultural Product; Vol 3 No 1 (2023): JFAP; 9-26 Journal of Food and Agricultural Product; Vol. 3 No. 1 (2023): JFAP; 9-26 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/3593/pdf Copyright (c) 2023 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/3610 2023-10-12T07:12:20Z jfap:art

Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Aisyah, Nur Pujimulyani, Dwiyati Sari, Yuli Perwita Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ?=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-03-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/3610 10.32585/jfap.v3i1.3610 Journal of Food and Agricultural Product; Vol 3 No 1 (2023): JFAP; 27-35 Journal of Food and Agricultural Product; Vol. 3 No. 1 (2023): JFAP; 27-35 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/3610/pdf Copyright (c) 2023 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/3615 2023-10-12T07:12:20Z jfap:art

Evaluasi Keamanan Makanan Jajanan Cilok Bakso Ditinjau dari Kandungan Boraks dan Formalin di Beberapa Sekolah Menengah Pertama (SMP) Wilayah Kabupaten Sukoharjo Nugroho, Dwi Cahyo Tari, Agustina Intan Niken Handayani, Catur Budi This study aims to determine the presence of borax and formalin in snacks for junior high school children in Sukoharjo Regency, namely cilok and meatballs. The method used in this study uses a qualitative purposive method. This research consists of 2 stages. First, sampling and determination of the sample was carried out using a stratified survey method with 3 levels, the first level was to determine the sub-district, the second level was to determine the number of junior high schools and the third level was to determine the sample of cilok and meatballs. Sampling was determined in 6 selected sub-districts from the 12 sub-districts, 4 junior high schools were selected. There were 24 samples of snacks, consisting of 13 samples of cilok and 11 samples of meatballs. The results showed that there was no borax in the meatball or cilok samples. There were 9 out of 13 samples of cilok indicated containing formalin, while in meatballs there were 7 out of 11 samples indicated containing formalin. The second stage is testing samples with laboratory tests using turmeric extract for the borax test and KMnO4 for the formalin test. The conclusion of this study, there are still some meatball and cilok traders using hazardous materials such as formalin to preserve their wares. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-03-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/3615 10.32585/jfap.v3i1.3615 Journal of Food and Agricultural Product; Vol 3 No 1 (2023): JFAP; 36-43 Journal of Food and Agricultural Product; Vol. 3 No. 1 (2023): JFAP; 36-43 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/3615/pdf Copyright (c) 2023 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/3616 2023-10-12T07:12:20Z jfap:art

Telaah: Pengaruh Variasi Jenis Bahan dan Metode Pengawetan Alami Terhadap Kualitas Telur Ayam Nafisah, Ainun Annazhifah, Nurul Marti, Marti Fadhilah, Zahra Nur Wiyono, Risma Destiana Sunardi, Retno Putri Salsabila Zahra, Audia Daniati Chicken eggs are one of the food products that are easily contaminated by microorganisms either directly or indirectly. Contamination generally comes from straw where eggs are laid, soil, air and poultry droppings. Eggs stored at room temperature for more than 10-14 days will undergo chemical and microbiological changes which result in a decrease in quality. One of the things that is needed to address this is to preserve egg products so that the products can be stored for a longer time. The main parameters of egg quality can be observed based on the index of egg yolk and egg white, HU value, and pH value. active ingredients contained in the ingredients, conditions and duration of storage, and methods of preservation. Preservation methods can be done by utilizing natural ingredients that contain active compounds. Active compounds that play a role can be tannins, polyphenols, flavonoids which act as natural antimicrobial substances. Generally, these active compounds will inhibit the entry of microorganisms through the pores of the eggs by forming complex compounds so that the metabolism of microorganisms will be disrupted.Keywords: Active Compounds, Damage, Eggs, Natural Ingredients, Preservation. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-03-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/3616 10.32585/jfap.v3i1.3616 Journal of Food and Agricultural Product; Vol 3 No 1 (2023): JFAP; 44-52 Journal of Food and Agricultural Product; Vol. 3 No. 1 (2023): JFAP; 44-52 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/3616/pdf Copyright (c) 2023 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/3647 2023-10-12T07:12:20Z jfap:art

Karakteristik Fisik dan Kimia Puff Pastry dengan Pewarna Bunga Telang (Clitoria ternatea L.) Afiah, Rahmania Nur Anandito, R. Baskara Katri Sa’diyah, Faridah Halimatus Puff Pastry merupakan makanan sejenis roti kering yang berlapis-lapis, bertekstur renyah, dan banyak diminati di Indonesia. Penelitian ini berisi tentang pembuatan produk puff pastry dengan pewarna bunga telang yang mengandung antioksidan. Proses produksi puff pastry dengan pewarna bunga telang dilakukan dengan beberapa tahap diantaranya yaitu penyiapan bahan, penimbangan, pembuatan ekstrak bunga telang, pencampuran, rounding dan resting, pemasukan pastry margarine dan pelipatan adonan, pengistirahatan (resting), pencetakan, pengovenan, pendinginan dan pengemasan. Berdasarkan uji organoleptik, sampel terpilih adalah puff pastry dengan 40 gram bunga telang segar. Hasil analisis kimia didapat kandungan gizi puff pastry ini memiliki kandungan air sebesar 6,84%, kadar abu sebesar 1,36%, kadar protein sebesar 9,11%, kadar lemak sebesar 25,76%, kadar karbohidrat sebesar 56,92%, dan aktivitas antioksidan sebesar 35,30%. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-03-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/3647 10.32585/jfap.v3i1.3647 Journal of Food and Agricultural Product; Vol 3 No 1 (2023): JFAP; 53-60 Journal of Food and Agricultural Product; Vol. 3 No. 1 (2023): JFAP; 53-60 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/3647/pdf Copyright (c) 2023 Journal of Food and Agricultural Product

oai:ojs.pkp.sfu.ca:article/4315 2023-10-12T07:13:02Z jfap:art

pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan Kinanti, Ajeng Zahra Nurwati Hasdar, Muhamad 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). Keywords: carrageenan, sugar content, honey pineapple jam, and pH Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4315 10.32585/jfap.v3i2.4315 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 61-68 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 61-68 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4315/2416 Copyright (c) 2023 Journal of Food and Agricultural Product https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/4331 2023-10-12T07:13:02Z jfap:art

Evaluasi sensori dan resistensi es krim jagung kelor dengan penstabil yang berbeda Evaluation of sensori and resistance of ice cream from moringa corn with different stabilizers Tiastuti, Kamilla Riska Randi, Mohammad Jusuf Dewantoro, Yan El Rizal Unzilatirrizqy Penelitian ini bertujuan untuk mengevaluasi sensori, pH, kadar gula, dan kelelehan es krim yang terbuat dari campuran jagung dan daun kelor dengan penambahan pengstabil alginate, CMC, dan gelatin. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola searah, dimana faktor utamanya adalah jenis pengstabil (alginate, Carboxymethyl cellulose, dan gelatin). Parameter penelitian ini yaitu pH, kadar gula, kelelehan, dan sensori. Penstabil gelatin meningkatkan pH es krim, tetapi lebih rendah daripada pengstabil alginat yang menunjukkan perbedaan signifikan. Penambahan pengstabil CMC meningkatkan kadar gula es krim secara signifikan. Meskipun penggunaan pengstabil CMC atau gelatin tidak signifikan dalam mengurangi kelelehan es krim, penggunaan pengstabil alginat memberikan tekstur yang paling baik, diikuti oleh tanpa pengstabil, CMC, dan gelatin. Terdapat perbedaan signifikan dalam tekstur dan warna es krim, namun tidak ada perbedaan signifikan dalam aroma dan rasa. Kesimpulannya, penggunaan pengstabil alginat mempengaruhi tekstur dan warna es krim jagung kelor, sedangkan aroma dan rasa tidak terpengaruh secara signifikan.Keywords : es krim, jagung, daun kelor, penstabil, alginate, CMC, gelatin, sensori, kelelehan 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. Keywords: ice cream, corn, moringa leaves, stabilizer, alginate, CMC, gelatin, sensori, melting Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4331 10.32585/jfap.v3i2.4331 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 69-81 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 69-81 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4331/2417 Copyright (c) 2023 Journal of Food and Agricultural Product https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/4390 2023-10-12T07:13:02Z jfap:art

Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer Kholidah, Siti Nur Wadli Purwanti, Yunika 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 adiscernible 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. Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4390 10.32585/jfap.v3i2.4390 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 82-92 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 82-92 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4390/2418 Copyright (c) 2023 Journal of Food and Agricultural Product https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/4599 2023-10-12T07:13:02Z jfap:art

Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract antasya wandan sari, Putri Rochmah, Alfi Nur Zulfa, Fitriyah Rizki, Prajwalita Rukmakharisma Kue klepon merupakan makanan tradisional yang umumnya terbuat dari tepung beras ketan dengan isian gula aren. Kue klepon dengan substitusi tepung sagu mengandung serat pangan yang relatif tinggi, namun penambahannya dapat mempengaruhi sensoris pada produk. Salah satu pengembangan produk pada kue klepon substitusi tepung sagu yaitu adanya penambahan ekstrak bunga telang sebagai pewarna alami. Tujuan dari penelitian ini untuk mengetahui penerimaan sensori dan karakteristik kimia dari produk kue klepon substitusi tepung sagu dengan penambahan ekstrak bunga telang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan. Formulasi yang digunakan dalam pembuatan kue klepon substitusi tepung sagu yaitu dengan penambahan sebesar 0,6 % b/v; 1,2 % b/v; 1,8 % b/v ekstrak bunga telang dan kontrol. Hasil analisis sensori dan analisis data menggunakan Analysis Of Variance (ANOVA) menunjukkan bahwa sampel yang paling disukai yaitu kue klepon substitusi tepung sagu dengan ekstrak perlakuan penambahan bunga telang sebesar 1,8 % b/v. Hasil penelitian menunjukkan bahwa kue klepon substitusi tepung sagu dengan penambahan ekstrak bunga telang memiliki kadar air sebesar 40,91%, kadar abu 2,93%, aktivitas antioksidan 12,76% dan vitamin C 2,93%. Kata Kunci: klepon, bunga telang, antioksidan 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%. Keywords: klepon, butterfly pea flower, antioxidant Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4599 10.32585/jfap.v3i2.4599 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 93-103 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 93-103 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4599/2419 https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/4600 2023-10-12T07:13:02Z jfap:art

Pembuatan Cake Tepung Ubi Jalar Ungu Dengan Penambahan Pure Buah Nangka Terhadap Nilai Antioksidan, Karakteristik Kimia dan Organoleptik Making Purple Sweet Potato Flour Cake with the Addition of Jackfruit Puree on Antioxidant Value, Chemical Characteristics and Organoleptics Mita, Elly Rochmah, Alfi Nur 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%. Keywords: Cake, Purple Sweet Potato Flour, Jackfruit Puree   Cake merupakan makanan ringan dengan rasa manis yang menggunakan adonan dari tiga bahan utama, yaitu tepung terigu, telur dan gula. Penambahan buah nangka murni memiliki aroma, rasa yang khas dan potensi antioksidan maka dapat digunakan sebagai bahan komposisi dalam pembuatan kue tepung ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui nilai antioksidan, karakteristik kimia dan organoleptik kue tepung ubi jalar ungu. Sampel yang digunakan dalam pembuatan kue tepung ubi jalar ungu dengan penambahan buah nangka murni yaitu tanpa penambahan buah nangka murni (kontrol), penambahan 20% buah nangka murni dari total penggunaan tepung, penambahan 30% buah nangka murni dari total penggunaan tepung dan penambahan 40% buah nangka murni dari total penggunaan tepung. Berdasarkan hasil organoleptik, uji SPSS versi 23 dan uji De Garmo sampel terpilih yaitu formulasi penambahan 30% buah nangka murni dari total penggunaan tepung, kemudian dilakukan analisis kimia meliputi kadar udara, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan nilai antioksidan. Hasil analisis sampel kimia terpilih menunjukkan nilai kadar udara sebesar 32,76%, kadar abu sebesar 1,33%, kadar protein sebesar 4,76%, kadar lemak sebesar 18,45%, kadar karbohidrat sebesar 42,7% dan nilai antioksidan sebesar 21,6%.  Kata kunci : Kue, Tepung Ubi Jalar Ungu, Buah Nangka Murni Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4600 10.32585/jfap.v3i2.4600 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 104-113 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 104-113 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4600/2420 https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/4607 2023-10-12T07:13:02Z jfap:art

The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar Kualitas pH, Kadar Air, dan Kadar Gula dari Manisan Kolang-Kaling Yang Dibuat Dengan Variasi Berbagai Jenis Gula Sofiyani, Aliya Farkha Hasdar, Muhamad Nurwati Purwati, Yunika 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). Keywords: Fruit and fro, Sweets, Palm Sugar, Coconut Sugar, Cane Sugar Penelitian ini bertujuan untuk mengatahui perubahan susut masak, kadar air, pH, kadar gula, penampakan kapang dan organoleptik dari manisan kolang-kaling yang dibuat menggunakan jenis gula yang berbeda. Gula yang digunakan pada penelitian ini adalah gula aren (GA), gula kelapa (GK) dan gula tebu (GT). Gula dilarutkan dalam aquades menjadi larutan gula 60% (b/v). Kolang-kaling direbus pada larutan gula selama 1 jam sampai terjadi gelatinasi larutan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dan setiap perlakuan diulang sebanyak 3 kali. Pengamatan variabel dilakukan pada hari ke-0, ke-5, ke-10, dan ke-15. Pada uji organoleptik menggunakan 60 panelis. Terjadi kenaikan persentase susut masak seiring bertambahnya lama waktu simpan yang mengakibatkan meningkatnya kadar air dan menurunkan kadar pH. Kadar gula pada semua perlakuan mengalami kenaikan pada pengamatan hari ke-5 dan mengalami penurunan kadar gula pada hari ke-10 dan ke-15. Penampakan kapang terlihat pada hari ke-5, ke-10, dan ke-15. Skor aroma tertinggi pada GA, skor rasa tertinggi pada GT, skor tertinggi tekstur pada GT, skor warna tertinggi pada GA, dan secara keseluruhan skor tertinggi pada GT. Secara statistik penerimaan panelis untuk semua perlakuan tidak berbeda nyata (P<0,05). Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4607 10.32585/jfap.v3i2.4607 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 124-139 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 124-139 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4607/2422 https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/4608 2023-10-12T07:13:02Z jfap:art

Proximate Analysis of Red Onion (Allium Cepa L.) Second Skin Waste Extract Analisa Proksimat Ekstrak Limbah Kulit Kedua Bawang Merah (Allium Cepa L.) Muzhahir, Zul Unzilatirrizqi , Yan El Rizal Fera, Melly 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%. Keywords: Proximate, Shallots, Shallot skin Didalam penelitian ini menggunakan sample kulit bawang merah (Allium cepa L.) dimana dalam kulit bawang merah mengandung banyak senyawa kimia diantaranya seperti flavonoid, saponin, tanin, glikosida, dan steroida atau triterpenoid. Tujuan dari penelitian ini mengetahui jumlah kadar proksimat pada ekstrak limbah kulit kedua bawang merah dan proses pengawetan daging bebek dengan memanfaatkan limbah kulit bawang merah. Metode yang digunakan dalam penelitian ini yaitu pada uji protein menggunakan metode kjedhal, kadar lemak menggunakan metode Soxhlet, kadari air menggunakan metode oven, kadar abu menggunakan metode tannur, dan karbohidrat menggunakan metode by different. Hasil dari uji proksimat pada ekstrak limbah kulit kedua bawang merah, yaitu kadar air berjumlah 98.34% kadar abu 0.12% kadar lemak 0.03% kadar protein 0.24% dan karbohidrat berjumlah 1.28%. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4608 10.32585/jfap.v3i2.4608 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 114-123 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 114-123 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4608/2421 https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/4625 2023-10-13T14:09:16Z jfap:art

Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata) Rivai, Akhmad Tari, Agustina Intan Niken Asmoro, Novian Wely 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%.   Keywords: Fruit leather, Chemical Characteristics, Yellow Pumpkin, Kepok Banana Fakultas Pertanian Universitas Veteran Bangun Nusantara 2023-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/4625 10.32585/jfap.v3i2.4625 Journal of Food and Agricultural Product; Vol 3 No 2 (2023): JFAP; 140-150 Journal of Food and Agricultural Product; Vol. 3 No. 2 (2023): JFAP; 140-150 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/4625/2423 https://creativecommons.org/licenses/by-nc-nd/4.0

oai:ojs.pkp.sfu.ca:article/5039 2024-04-04T09:13:48Z jfap:art

Preliminary Study of The Utilization of Belimbing Wuluh (Averrhoa bilimbi L.) Extract as A Coagulant of Rubber (Hevea brasiliensis Muell. Arg.) Latex Simamora, Michael Kurniawan Mulyara, Budi Rangkuti, Ika Ucha Pradifta Junaidi Coagulants are commonly used in rubber plantations to coagulate latex. This study aims to determine the effect of incubation time and dose of starfruit extract on coagulation speed, total solid content (TSC), and weight loss of the resulting coagulum. The study was carried out at the Sungei Putih Research Unit, Indonesian Rubber Research Institute in September – October 2023. A Completely Randomized Design (CRD) was applied with two treatments, namely, the incubation period for the extract (A) which consisted of three levels (0 days (A1), 2 days (A2), and 4 days (A3)) and the extract dose (B) consisting of three levels (3 ml (B1), 6 ml (B2), and 9 ml per 20 ml latex (B3)). Each treatment combination was repeated three times. The results indicated that the degree of acidity (pH) of starfruit extract without incubation was around 2.8. After incubation for 2 days, the pH decreased to 2.7, and after 4 days to pH 2.5. The fastest coagulation was obtained in treatment A3B3 for 2.03 minutes after mixing, while the longest was in treatment A1B1 for 7.07 minutes. The highest coagulum TSC was obtained in the A3B1 treatment at 50.30%, while the lowest was in the A2B3 treatment at 27.47%. The highest level of weight loss was found in the A2B2 treatment at 36.80%, while the lowest was in the A3B3 treatment at 23.01%. The use of high doses of starfruit extract can coagulate latex in a short time with low weight loss; thus, it can be used as an organic coagulant. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5039 10.32585/jfap.v4i1.5039 Journal of Food and Agricultural Product; Vol 4 No 1 (2024): JFAP; 1-7 Journal of Food and Agricultural Product; Vol. 4 No. 1 (2024): JFAP; 1-7 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5039/2658 Copyright (c) 2024 Michael Kurniawan Simamora, budimulyara, Ika Ucha Pradifta Rangkuti, Junaidi https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5053 2024-04-04T09:13:48Z jfap:art

Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review Suci Apsari Pebrianti Fikri Muhamad Ilyas The level of production and consumption of chicken eggs in Indonesia continues to increase. This condition will be in line with the amount of eggshell waste that has not been utilized properly. Egg shells are rich in calcium and have the potential to be used as a calcium source in the form of powder or flour through fortification into various foods. As for right now, there is no literature study available that addresses the impact of eggshell powder addition as a calcium fortification affects the characteristics and level of acceptance of various food products This literature review used the scoping review method, and the articles used in this review were obtained through searches using Google Scholar, ResearchGate, and PubMed. The results of this literature review show that eggshell powder is suitable to be added to food products as a source of calcium. Adding eggshell powder can greatly increase the calcium content of a variety of foods. Aroma, taste, and texture are the organoleptic characteristics that are mainly impacted by the addition of eggshell powder. The addition of eggshell powder is generally contradictory to the degree of liking and acceptability of the product. The degree of product acceptance and liking tends to decrease as eggshell powder concentration increases. Thus, it is imperative to perform suitable calculations concerning the highest concentration of eggshell powder applied to preserve the food product's unique qualities and attributes while preventing a decline in the product's degree of acceptance or liking. Keywords: calcium, eggshell, fortification Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5053 10.32585/jfap.v4i1.5053 Journal of Food and Agricultural Product; Vol 4 No 1 (2024): JFAP; 8-18 Journal of Food and Agricultural Product; Vol. 4 No. 1 (2024): JFAP; 8-18 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5053/2659 Copyright (c) 2024 Suci Apsari Pebrianti, Fikri Muhamad Ilyas https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5054 2024-04-04T09:13:48Z jfap:art

Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu Lucky, Lucky Sanjaya Widyastuti, Retno Hartati, Sri Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with added salt and bleng. Bleng is alleged to contain borax, which is harmful when it enters the human digestive system. This study aims to determine the presence of borax contained in karak crackers produced by IRTs and MSMEs in Bulu Subdistrict and to select alternative ingredients to replace bleng (borax). This research was conducted with 2 methods, namely survey and evaluation, in the survey method to determine the sample using stratified purposive sampling with 3 levels. After the karak cracker samples were collected, the presence of borax was tested using turmeric extract. The results obtained stated that all samples from IRTs and MSMEs contained borax. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5054 10.32585/jfap.v4i1.5054 Journal of Food and Agricultural Product; Vol 4 No 1 (2024): JFAP; 19-26 Journal of Food and Agricultural Product; Vol. 4 No. 1 (2024): JFAP; 19-26 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5054/2660 Copyright (c) 2024 Lucky Sanjaya Lucky, Retno Widyastuti, Sri Hartati https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5055 2024-04-04T09:13:48Z jfap:art

Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener Indri Triastuti Hartati, Sri Asmoro, Novian Wely Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit starch, then making tomato sauce according to the treatment and continued with product analysis. This study used a simple complete random design with one factor, namely S(0.5) as much as 2.5 grams of breadfruit starch, S(1.0) as much as 5 grams of breadfruit starch, S(1.5) as much as 7.5 grams of breadfruit starch, SM (0 grams added breadfruit starch/using 5 grams of cornstarch), and SK (commercial tomato sauce). The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance level of 5%. The results showed that the addition of breadfruit starch had a significant effect on water content S(1.5) with a value of 76.87%, degree of acidity/pH S(0.5) with a value of 4.01, total dissolved solids S(1.5 ) with a value of 27°Brix. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5055 10.32585/jfap.v4i1.5055 Journal of Food and Agricultural Product; Vol 4 No 1 (2024): JFAP; 27-34 Journal of Food and Agricultural Product; Vol. 4 No. 1 (2024): JFAP; 27-34 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5055/2661 Copyright (c) 2024 Indri Triastuti https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5056 2024-04-04T09:13:48Z jfap:art

The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol Listyana Dewi Farahdiga Handayani, Catur Budi Widyastuti, Retno Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in making cendol, by testing water content and total dissolved solids. The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results of the research show that the correct ratio in making cendol to substitute breadfruit starch would be 25% rice flour and 75% breadfruit starch. The addition of breadfruit starch to making cendol has a significant effect on the water content of 81.37% -84.45%. The addition of breadfruit starch did not significantly differ from the total amount of dissolved solids with a value of 6.33-6.67 brix. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5056 10.32585/jfap.v4i1.5056 Journal of Food and Agricultural Product; Vol 4 No 1 (2024): JFAP; 35-41 Journal of Food and Agricultural Product; Vol. 4 No. 1 (2024): JFAP; 35-41 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5056/2662 Copyright (c) 2024 Listyana Dewi Farahdiga https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5057 2024-04-04T09:13:48Z jfap:art

The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia Irvia Resti Puyanda Vivi Nuraini Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5057 10.32585/jfap.v4i1.5057 Journal of Food and Agricultural Product; Vol 4 No 1 (2024): JFAP; 42-53 Journal of Food and Agricultural Product; Vol. 4 No. 1 (2024): JFAP; 42-53 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5057/2663 Copyright (c) 2024 Alifia Maharani, Irvia Resti Puyanda, Vivi Nuraini https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5767 2024-10-10T03:14:00Z jfap:art

The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies Prameswari, Annisa Dinda Wiedia Sofyan, Aan Sofyan One food component that can act as a functional food ingredient is resistant starch. Kepok bananas are a food source that has the potential to produce resistant starch and can be processed to produce food products. Method autoclaving cooling Kepok banana flour has the potential to increase the resistant starch content. This research aims to determine the effect of modified kepok banana starch substitution on texture (hardness, cohesiveness, adhesiveness and gumminess) and color (L, a and b values) of steamed brownies.The research method used was experimental research with a Completely Randomized Design (CRD) with 4 treatments varying the percentage of modified kepok banana starch substitution 0%, 25%, 50% and 75%. Data analysis using tests One Way Anova. Value research results hardness steamed brownies respectively, namely 41.28N; 49.81N; 29.01N; and 18.24N. Mark cohesiveness respectively, namely 0.19; 0.25; 0.25; and 0.34. Mark adhesiveness respectively, namely 0.22Nmm; 0.02 Nmm; 0.15nmm;and 0.61 Nmm while the value gumminess respectively, namely 16.56N; 23.73N; 10.74N; and 5.67N. The L values are 21.56; 21.71; 21.43; and 22.32. The values of a respectively are 6.31; 7; 36; 7.43; and 8.52 while the b values are respectively 8.57; 9.18; 9.53; and 10.40. The conclusion of this research is that there is an effect of modified kepok banana starch substitution on the texture profile hardness, cohesiveness and gumminess on steamed brownies. Keywords: brownies, banana kepok, resistant starch, color, texture Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5767 10.32585/jfap.v4i2.5767 Journal of Food and Agricultural Product; Vol 4 No 2 (2024): JFAP; 54-64 Journal of Food and Agricultural Product; Vol. 4 No. 2 (2024): JFAP; 54-64 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5767/3058 Copyright (c) 2024 Annisa Dinda Wiedia Prameswari, Aan Sofyan Sofyan https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5803 2024-10-10T03:14:00Z jfap:art

The effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream Andini, Lale Mustika Alamsyah, Ahmad Handito, Dody The purpose of this study was to determine the effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream. The design used a completely randomized block design with 5 treatments and 4 replications. Treatment were proportion of soy milk with sweet corn milk i.e. P1 (100%: 0%), P2 (75%: 25%), P3 (50%: 50%), P4 (25%: 75%) and P5 (0%: 100%). Parameters observed included protein content, total dissolved solids, overrun, resistance, color and organoleptic (color, taste, odor and mouthfeel). Data were analyzed using analysis ofvariance and if significantly differentthen tested by orthogonal polynomial method (MOP) for all parameters and Honestly Significance Differences (HSD) for organoleptic test. The results showed that various treatments had significant effect on protein content, overrun, color (°Huevalue), color (hedonic) and gave no significant effect on total soluble solids, resistance, color (L value), taste, mouthfeel and smell (hedonic). Each treatment did not meet the SNI quality standard of ice cream but resistance test gave result which fulfill SNI quality standard of ice cream. Keywords :Ice cream, soy milk, sweet corn milk Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5803 10.32585/jfap.v4i2.5803 Journal of Food and Agricultural Product; Vol 4 No 2 (2024): JFAP; 65-79 Journal of Food and Agricultural Product; Vol. 4 No. 2 (2024): JFAP; 65-79 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5803/3059 Copyright (c) 2024 Lale Mustika Andini, Ahmad Alamsyah, Dody Handito https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5820 2024-10-10T03:14:00Z jfap:art

The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies Rahmalia, Rekha Rizky Yuliani, Ririn Yuanda, Afifah Nurfadyah Islami Yuanda Khoerunnisa, Farah Sari, Yuli Perwita Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on wheat flour. This is due to the high number of processed food products using wheat flour, necessitating the utilization of flour from local raw materials to explore local potential, one of which is by partially replacing wheat flour with purple sweet potato flour. The aim of this study was to determine the effect of adding purple sweet potato flour on the physical, chemical, and sensory properties of cookies. An experimental method was used with a Completely Randomized Design (CRD) with 3 replications. The formulations used in making cookies with substitution of purple sweet potato flour and wheat flour were (100:0, 90:10, 80:20). Parameters measured included moisture content, protein content, texture, color, and sensory acceptance. The results of data analysis and sensory analysis using Analysis of Variance (ANOVA) showed that the ratio of purple sweet potato flour to wheat flour significantly affected the protein content, color, and texture of cookies. However, it did not significantly affect the moisture content and sensory properties of cookies. The most preferred sample was the 90:10 treatment. Nutritional content: 2.12% moisture content, and 28.10% protein content. Keywords: Cookies, purple sweet potato flour, wheat flour Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5820 10.32585/jfap.v4i2.5820 Journal of Food and Agricultural Product; Vol 4 No 2 (2024): JFAP; 80-89 Journal of Food and Agricultural Product; Vol. 4 No. 2 (2024): JFAP; 80-89 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5820/3060 Copyright (c) 2024 Rekha Rizky Rahmalia, Ririn Yuliani, Afifah Nurfadyah Islami Yuanda Yuanda, Farah Khoerunnisa, Yuli Perwita Sari https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5826 2024-10-10T03:14:00Z jfap:art

Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour Linangsari, Titis Hasanah, Uswatun Sapodilla has not been widely utilized as a processed food product. The processing of sawo into sawo dodol is expected to increase the added value of sawo fruit. The purpose of this study was to analyze the chemical characteristics and the panelists' acceptance of dodol with various formulations of the addition of glutinous rice flour. The method used in making sapodilla dodol is experimental with a comparison of the use of glutinous rice flour, namely F1 (50 gr), F2 (100 gr), F3 (150 gr) and F4 (200 gr). The tests carried out were chemical tests (water content test, ash content test, fat content test and protein test) as well as organoleptic tests (hedonic test). The results showed that the results of the moisture content test had a value of 21.25%-28.86%, the ash content test had a value of 0.91-1.13%, the fat content test had a value of 7.03%-14.39 and the protein has a value range of 1.67% -2.23%. Moisture content and protein content did not meet SNI 01-2986-1992, while ash content and fat content complied with SNI 01-2986-1992 and F4 which formulation was the most preferred by the panelists, namely the formulation with the addition of 200 grams of glutinous rice flour. Keywords: characteristic, chemical, dodol, sapodilla, sensory Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5826 10.32585/jfap.v4i2.5826 Journal of Food and Agricultural Product; Vol 4 No 2 (2024): JFAP; 90-96 Journal of Food and Agricultural Product; Vol. 4 No. 2 (2024): JFAP; 90-96 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5826/3061 Copyright (c) 2024 Titis Linangsari, Uswatun Hasanah https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/5855 2024-10-10T03:13:59Z jfap:art

Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking Mustofa, Muhammad Zasir Asmoro, Novian Wely Handayani, Catur Budi Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a Completely Randomized Design (CRD) with variations in sodium metabisulfite soaking time (Control, 2 hours, 2.5 hours, 3 hours, 3.5 hours) Repetition 2 times and data collection in duplicate. The stages of the study include, preparation of durian seeds, soaking, drying, grinding, and analysis of physical and chemical characteristics. The chemical characteristics of the research results showed that the water content of durian seed flour ranged from 9.53% - 13.95%. The physical characteristics of the research results showed that the Whiteness Index (WI) value ranged from 68.60 - 82.97%, there was a significant increase in WI with increasing soaking time. Water Binding Capacity (WC) ranged from 152.1 - 228.8 g/g. Oil Binding Capacity (IH) ranged from 86.17 - 109.7 g/g. Bulk density ranged from 0.77 - 0.59 g/ml. Soaking durian seeds in sodium metabisulfite solution significantly affected the physical and chemical characteristics of the resulting flour. Soaking for a longer time increased the whiteness index, water binding capacity, oil binding capacity, and decreased the bulk density of durian seed flour. Keywords: Durian seeds, sodium metabisulfite, soaking, flour. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2024-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/5855 10.32585/jfap.v4i2.5855 Journal of Food and Agricultural Product; Vol 4 No 2 (2024): JFAP; 97-107 Journal of Food and Agricultural Product; Vol. 4 No. 2 (2024): JFAP; 97-107 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/5855/3062 Copyright (c) 2024 Muhammad Zasir Mustofa, Novian Wely Asmoro, Catur Budi Handayani https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6196 2025-04-16T00:49:26Z jfap:art

Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Febriana Ramadhan Abdi, Yenny Ayu Putri Pamungkas, Niken Nur Rochmah, Alfi Putri Suleman, Dininurilmi Widyastuti, Retno The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro. Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6196 10.32585/jfap.v5i1.6196 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 63-74 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 63-74 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6196/3289 Copyright (c) 2025 Yenny Febriana Ramadhan Abdi, Niken Ayu Putri Pamungkas, Alfi Nur Rochmah, Dininurilmi Putri Suleman, Retno Widyastuti https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6288 2025-04-16T00:49:26Z jfap:art

Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate putri, Aldila Sari, Anisa Rachma Azkia, Mita Nurul Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chitosan and alginate dressing materials. Microencapsulation was done using spray drying method and characterization was done by measuring total phenol content, antioxidant activity, and anthocyanin. The research method used is an experimental method with a randomized block design (RBD) consisting of one factor, namely the difference in coating materials: chitosan and alginate. The results showed significant differences in phytochemical characteristics between the two coating materials, where alginate produced microencapsulation with higher levels of anthocyanin and total phenolic phenol compounds. However, results encapsulated with chitosan showed higher antioxidant activity although not significantly different. Alginate microencapsules also had smaller and more uniform particle size. These findings may provide further information regarding the choice of coating materials in the development of more stable and effective purple sweet potato-based products. Keywords: microencapsulation of phytochemicals, bioactive stability, characterization of phenolic compounds Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6288 10.32585/jfap.v5i1.6288 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 47-53 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 47-53 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6288/3299 Copyright (c) 2025 Aldila putri, Anisa Rachma Sari, Mita Nurul Azkia https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6292 2025-04-16T00:49:26Z jfap:art

Exploring of Jamu Pahitan, a Traditional Bitter Drink Originating from Java, Indonesia: Ethnopharmacological Studies and Scientific Evidence Witoyo, Jatmiko Eko Utoro, Panggulu Ahmad Ramadhani Permatasari, Nelsy Dian Maligan, Jaya Mahar Jamu is a traditional Indonesian drink that has been recognized worldwide, and is usually drunk by Indonesians, especially Javanese, as a health drink. Jamu pahitan is a type of jamu that is made from one, two, or a mixture of herbal ingredients like Andrographis paniculata and Tinospora cordifolia, with or without adding other herbal ingredients. In Indonesia, jamu pahitan has long been used by local communities, particularly Javanese, as a blood purifier, an anti-allergy, and even a treatment for skin conditions. On another hand, Jamu pahitan could potentially be used to diabetes mellitus management, based on recent studies. Nevertheless, there are still few thorough and scientific investigations on the composition, processing, public health perception, and efficacy of jamu pahitan and its herbal constituents, particularly with regard to diabetes management. Therefore, the formula composition, processing, societal health perception, and pharmacological clinical evidence of jamu pahitan and its constituent herbal ingredients, particularly for the control of diabetes, are all covered in this review. This study's methodology was a narrative literature review, using 1992 - 2023 data as foundational information on the subjects covered. In vitro and in vivo investigations have demonstrated that the herbal ingredients contain a variety of bioactive chemicals, and the aqueous extract of the herbal ingredients composed of jamu pahitan and jamu pahitan alone has pharmacological action as antidiabetic agent. Keywords: anti-diabetic, bioactive compound, formula composition, jamu pahitan, traditional medicine Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6292 10.32585/jfap.v5i1.6292 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 22-46 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 22-46 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6292/3273 Copyright (c) 2025 Jatmiko Eko Witoyo, Panggulu Ahmad Ramadhani Utoro, Nelsy Dian Permatasari, Jaya Mahar Maligan https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6310 2025-04-30T09:01:33Z jfap:art

Production Process of Puff Pastry Substitute Pumpkin Fasya, Dini Farida Yudhistira, Bara Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which provides a new flavor and increases the betacarotene content. The experimental design consists of 6 samples, F1: 5% pumpkin flour, 95% wheat flour; F2: 10% pumpkin flour, 90% wheat flour; F3: 15% pumpkin flour, 85% wheat flour; F4: 40% pumpkin puree, 60% wheat flour; F5: 50% pumpkin puree, 50% wheat flour; and F6: 60% pumpkin puree, 40% wheat flour. A sensory test was conducted to determine consumer preferences and acceptance. The selected sample in the sensory test was puff pastry with 60% pumpkin puree (F6). To determine the final product characteristics, water content tests were performed with three repetitions, as well as a betacarotene content test (315.70 µg/g). Based on the economic analysis, including calculations of HPP (Cost of Goods Sold), BEP (Break-Even Point), ROI (Return on Investment), POT (Payback Period), NPV (Net Present Value), and B/C ratio, the pumpkin-substituted puff pastry production business is profitable and feasible to run. Keywords: Production Process, Puff Pastry, Yellow Pumpkin Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6310 10.32585/jfap.v5i1.6310 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 152-162 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 152-162 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6310/3317 Copyright (c) 2025 Dini Farida Fasya, Bara Yudhistira https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6311 2025-04-16T00:49:26Z jfap:art

Prebiotics Properties of Oolong Tea Alfi Nur Rochmah Choiriyah, Nurul Azizah Abdi, Yenny Febriana Ramadhan Widyastuti, Retno Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbiota and increasing SCFA production which have health effects on the body as antiobesity, improving colon inflammation and preventing cardiovascular disease. Keywords: Oolong tea, prebiotics properties Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6311 10.32585/jfap.v5i1.6311 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 75-82 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 75-82 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6311/3300 Copyright (c) 2025 Alfi Nur Rochmah, Nurul Azizah Choiriyah, Yenny Febriana Ramadhan Abdi, Retno Widyastuti https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6338 2025-04-16T00:49:26Z jfap:art

Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans Amalina, Afnita Nur Setyawan, Denny Aulia NH, Tia Meilawati, Rina Meilasanti, Rini Tyastimei, Sheila Beans are an agricultural commodity that is widely used as raw material for making various types of food products. One of the pre-processing steps for these beans is by soaking. Soaking aims to soften the texture of the beans so that they are easier to process later. Red beans are usually used in making porridge because of their high carbohydrate content, while soybeans have a higher protein content and are usually used to make tofu and tempeh. Soaking results in the mass transfer of water into the material being soaked, resulting in an increase in its mass. This research aims to determine the effect of variations in soaking temperature on the water absorption of red beans and soybeans during soaking. Red beans and soybeans were soaked in water at three temperature variations, namely 10oC, 30oC and 50oC for 1 hour and the mass of the beans was measured every 10 minutes. From the research results it was found that there was an increase in the mass of red beans and soybeans during soaking. There are differences in the increase in mass of red beans and soybeans caused by the type of bean and variations in soaking temperature. The highest amount of water absorption of red beans and soybeans was found when soaked at a temperature of 500C: 42.99% for red beans and 74.67% for soybeans. Keywords: Red bean, Soy bean, Soaking, Temperature, Water absorption Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6338 10.32585/jfap.v5i1.6338 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 12-21 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 12-21 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6338/3274 Copyright (c) 2025 Afnita Nur Amalina, Denny Setyawan, Tia Aulia NH, Rina Meilawati, Rini Meilasanti, Sheila Tyastimei https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6352 2025-04-16T00:49:26Z jfap:art

Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch Kirmanto Hartiningsih, Subekti Puspasari, Diah Ayu Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products  from the sensory characteristics test stored for 30 days. This study used a non-factorial Complete Random Design (RAL) with 30 panelists and 2 repetitions of analysis on chemical characteristics testing. The data from the study was calculated using Oneway ANOVA with a level of 5% (0.05) and if there was a difference. Followed by Duncan's Multiple Rnage Test (DMRT) using SPSS 26. Based on the results of the study, it is known that storage temperature has a real effect on sensory characteristics, storage temperature of 5°C is preferred compared to temperature of 25°C and -14°C with fat content at storage temperature of -14°C which is 15.51%, temperature of 5°C which is 16.85%, and temperature of 25°C which is 15.13% Keywords: Quail Eggs, Temperature, Sensory, Chemical Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6352 10.32585/jfap.v5i1.6352 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 54-62 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 54-62 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6352/3288 Copyright (c) 2025 Kirmanto, Subekti Hartiningsih, Diah Ayu Puspasari https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6369 2025-04-16T00:49:26Z jfap:art

Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods Husnun, Fadilah Suhartatik, Nanik Kurniawan, Yanuar Aldy Mustofa, Akhmad Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, blanching with citric acid solution, and blanching with salt solution) and storage duration (0, 2, 4, 6, and 8 weeks). Storage at 45°C for 8 weeks significantly affected the chemical (moisture content, antioxidant activity, total flavonoids, and pH) and physical characteristics (color analysis and physical appearance). The results showed a decrease in moisture content, antioxidant activity, total flavonoids, and brightness level (L), while pH, redness (a*), and yellowness (b*) increased. Keywords: antioxidants, blanching, flavonoids, storage, freeze-dried soursop Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6369 10.32585/jfap.v5i1.6369 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 1-11 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 1-11 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6369/3269 Copyright (c) 2025 Fadilah Husnun, Nanik Suhartatik, Yanuar Aldy Kurniawan, Akhmad Mustofa https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6385 2025-04-16T00:49:26Z jfap:art

Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations Wahyuningtyas, Amalia Ulfa, Masayu Nur Hutasiot, Nama Tania J Papaya is included in the climacteric fruit that has a very short shelf life. This fruit is very much found around us. However, papaya has a very complete nutritional value. The decline in the quality of papaya goes hand in hand with the ripening phase of the fruit in the form of texture, taste, and color. Based on this basis, processing is needed to increase the shelf life and selling value of papaya. Innovations that can be done by reducing the moisture content of the product and making it into sheets. This sheet jam is commonly made by mixing fruit, sugar, hydrocolloids and acids. The factor that affects the formation of this sheet jam is acidity. Acids can affect the formation of gels and flavors in sheet jams. This study was carried out by analyzing the physicochemical properties of papaya sheet jam with the addition of citric acid. This study used citric acid levels of 0.5%, 0.75%, 1%, and 1.25%. The tests carried out include physicochemical analysis, namely texture (hardness), moisture content, total dissolved solids, and pH. The data obtained was analyzed using ANOVA. Based on the results of the study, it is known that variations in citric acid concentration have a significant influence on the results of physicochemical tests of papaya sheet jam, especially on moisture content, total dissolved solids, and pH. The higher the concentration of citric acid, the higher the value of the water content, TPT produced. However, the higher the concentration of citric acid added, the lower the texture value (hardness) and pH obtained. Keywords: citric acid, carrageenan, papaya, sheet jam Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6385 10.32585/jfap.v5i1.6385 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 92-103 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 92-103 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6385/3291 Copyright (c) 2025 Amalia Wahyuningtyas, Masayu Nur Ulfa, Nama Tania J Hutasiot https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6392 2025-04-16T00:49:26Z jfap:art

Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria Suleman, Dininurilmi Rizki, Prajwalita Rukmakharisma Susanto, Fika Rahmawati, Ayu Zhulaikah, Hanif Nur Aulia, Maulida Puspitasari Firdaus, Nova Novia Ajeng, Shavira Hapsari, Alifia Karina Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that are initially found in fruits and vegetables. This study aims to determine the effect of Vitamin C on pickle and kimchi fermentation process on some vegetable (red chilli, cucumber, water pumpkin and chinese cabbage). The result of analysis showed red chili pickle and cucumber pickle with no salt addition have vitamin C of 42.50 ± 2.07 mg/100gr and 16.13 ± 1.06 mg/100gr, respectively, while with 2.5% salt addition has vitamin C of 29.30 ± 4.14 mg/100gr and 8.80 ± 0.70 mg/100gr, respectively. While water pumpkin kimchi and Chinese cabbage kimchi with no salt addition have vitamin C of 20.50 ± 1,65 mg/100gr and 20.50 ± 0.71 mg/100mg, while kimchi and Chinese cabbage with 2.5% salt addition have vitamin C of 25.81 ± 2,30 mg/100gr and 34.12 ± 1.48 mg/100gr, respectively. Therefore, it showed that the addition of salt ingredient on red chili and cucumber pickle might reduce the vitamin C levels, while it might increase the vitamin C levels of water pumpkin and Chinese cabbage kimchi. Keywords: fermentation, kimchi, pickle, vegetable, vitamin C Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6392 10.32585/jfap.v5i1.6392 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 104-113 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 104-113 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6392/3292 Copyright (c) 2025 Dininurilmi Suleman, Prajwalita Rukmakharisma Rizki, Fika Susanto, Ayu Rahmawati, Hanif Nur Zhulaikah, Maulida Aulia, Puspitasari, Nova Novia Firdaus, Shavira Ajeng, Alifia Karina Hapsari https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6394 2025-04-16T00:49:26Z jfap:art

Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur Ningrum, Widya Rafika Zulfa, Fitriyah Rukmakharisma, Prajwalita Abdi, Yenny Febriana Ramadhan Mulyani, Rizka Adi, Prakoso Suleman, Dininurilmi Putri Nadhilah, Dini Widyastuti, Retno Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6394 10.32585/jfap.v5i1.6394 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 144-151 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 144-151 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6394/3303 Copyright (c) 2025 Alfi Nur Rochmah, Widya Rafika Ningrum, Fitriyah Zulfa, Prajwalita Rukmakharisma, Yenny Febriana Ramadhan Abdi, Rizka Mulyani, Prakoso Adi, Dininurilmi Putri Suleman, Dini Nadhilah, Retno Widyastuti https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6395 2025-04-16T00:49:26Z jfap:art

Mini Review: Various Processing of Organic Waste into Food Packaging Nur Ichsan, Onne Akbar Jannah, Syerina Raihatul Robbani, Syi'fa The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be utilized as food packaging materials. The waste identified in various articles was then grouped according to the kind of packaging material, including: paper packaging, plastic packaging, film packaging, and active packaging. The findings were then reviewed and compared based on packaging testing parameters, including morphological analysis (SEM, FTIR), thickness, thermal stability, color index, physical properties (water activity, water content, water absorption capacity, water solubility), mechanical properties (tensile strength and elongation at break, antioxidant and antibacterial activity, and biodegradation assessment in soil. The study showed that food packaging made from food waste has excellent properties that make it flexible, non-toxic and naturally biodegradable. The study also showed that making food packaging from organic waste is relatively simple and can be done at a relatively low cost. Keywords: organic waste, paper packaging, film packaging, bioplastic, active packaging Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6395 10.32585/jfap.v5i1.6395 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 125-134 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 125-134 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6395/3302 Copyright (c) 2025 Onne Akbar Nur Ichsan, Syerina Raihatul Jannah, Syi'fa Robbani https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6406 2025-04-16T00:49:26Z jfap:art

Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour Prajwalita Rukmakharisma Rizki Bowis Fatwa Afif Dini Nadhilah Dini Nurilmi Putri Suleman Alfi Nur Rochmah Fitriyah Zulfa Yenny Febriana Ramdhan Abdi Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potential of local flour from cassava and add fiber. The addition of banana flour to provide different flavors and a longer satiety effect. Using the Completely Randomized Design (CRD) method with four formulations and three replications. Formulation P1 = control, P2 25% banana flour and 75% mocaf flour, P3 50% banana flour and 50% mocaf flour, P4 75% banana flour and 25% mocaf flour. The data obtained were analyzed using ANOVA (Analysis of Variance). The results of sensory testing showed that the best formulation was found in the snack bar sample with a formulation of 75% banana flour and 25% mocaf flour. The chemical characteristics of snack bars with substitutions of banana flour and mocaf flour are in the form of moisture content of 9.33%, ash content of 1.74%, protein content of 9.10%, fat content of 20.22, and crude fiber content of 92.58%.Keyword : snack bar, substitute, banana flour, mocaf flour Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6406 10.32585/jfap.v5i1.6406 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 135-143 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 135-143 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6406/3293 Copyright (c) 2025 Prajwalita Rukmakharisma Rizki, Bowis Fatwa Afif, Dini Nadhilah, Dini Nurilmi Putri Suleman, Alfi Nur Rochmah, Fitriyah Zulfa, Yenny Febriana Ramdhan Abdi https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6408 2025-04-16T00:49:26Z jfap:art

Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Zulfa, Fitriyah Rochmah, Alfi Nur Abdi, Yenny Febriana Ramadhan Suleman, Dininurilmi Putri Nadhilah, Dini Rizki, Prajwalita Rukmakharisma Dewi, Ella Ela Puspa Dewi Putri, Kurnia Risda Aini, Syah ZInda Alya, Zahra Nur This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum   Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6408 10.32585/jfap.v5i1.6408 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 114-124 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 114-124 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6408/3301 Copyright (c) 2025 Fitriyah Zulfa, Alfi, Yenny, Dini, Nadhilah, Rukma, Ella, Kurnia, Zinda, Zahra https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6409 2025-04-16T00:49:26Z jfap:art

Bioplastic Synthesis based on Modified Heat Moisture Treatment (HMT) Sago Starch (Metroxylon Sp) and its Application as Powdered Coffee Packaging Emanratu, John Dewan Santoso, Budi Angela Myrra Puspita Dewi The physical, mechanical and degradability properties of bioplastics made from natural and Heat Moisture Treatment (HMT) modified sago starch and their application as packaging for ground coffee were studied. HMT modification increased the amylose content by 4% and decreased the expandability by 7.16%. HMT-modified starch can also reduce the hydrophilicity of bioplastics as indicated by a decrease in WVTR value by 10% and solubility by 59%. The results also showed that bioplastic from natural and HMT-modified sago starch can be degraded on day 9 by 16% and 34%, respectively. Bioplastic from HMT-modified sago starch can be applied as a packaging for ground coffee with the speed of dissolving in hot water for 116 seconds. Keywords: sago starch, Heat Moisture Treatment, ground coffee Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6409 10.32585/jfap.v5i1.6409 Journal of Food and Agricultural Product; Vol 5 No 1 (2025): JFAP; 83-91 Journal of Food and Agricultural Product; Vol. 5 No. 1 (2025): JFAP; 83-91 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6409/3290 Copyright (c) 2025 John Dewan Emanratu, Budi Santoso, Angela Myrra Puspita Dewi https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6908 2025-10-22T01:32:10Z jfap:art

Effect of Cassava Peel Starch-Based Edible Coating with Galangal Extract Filtrate on Moisture Content, Weight Loss, and Vitamin C of Large Red Chili during Storage Hasanah, Lutfiyatun Hasdar, Muhammad Fera, Melly Deederm, Waroonporn This study aimed to evaluate the effect of cassava peel starch-based edible coating enriched with galangal extract filtrate on the quality of large red chili peppers (Capsicum annuum L.) during storage. The experiment was conducted using a Completely Randomized Block Design (CRBD) with two treatment factors: galangal extract filtrate concentration (control, 5%, 10%, and 15%) and storage duration (5, 10, and 15 days). The observed parameters included moisture content, weight loss, and vitamin C content. Statistical analysis showed that both treatment and storage duration had significant effects (P<0.05) on all measured parameters. The best treatment was edible coating with 10% galangal extract filtrate (P2), which was able to maintain moisture content at 68.80%, reduce weight loss to 49.98%, and preserve vitamin C content at 2.18 mg/100g up to the 15th day of storage. This combination formed a semipermeable layer that effectively inhibited transpiration and slowed the degradation rate of nutritional compounds. These findings indicate that the incorporation of natural antimicrobial compounds from galangal extract filtrate into edible coatings can enhance the shelf life of large red chili peppers at room temperature. Keywords: cassava peel starch, edible coating, galangal filtrate, red chili, postharvest quality Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-10-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6908 10.32585/jfap.v5i2.6908 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 310-320 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 310-320 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6908/3581 Copyright (c) 2025 Lutfiyatun Hasanah, Muhammad Hasdar, Melly Fera, Waroonporn Deederm https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/6994 2025-10-22T00:53:29Z jfap:art

The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus) Tulloh, David Purwanti, Yunika Randi, Mohammad Jusuf Nurwati Tempeh is known as a typical Indonesian fermented food that usually uses soybeans as the main ingredient. However, the high dependence on soybean imports has encouraged efforts to find local raw material sources, one of which is winged bean seeds (Psophocarpus tetragonolobus) which have high protein content. This study aims to evaluate the impact of variations in fermentation time on weight loss, protein content, and sensory (organoleptic) quality of tempeh made from winged bean seeds. The study was conducted using a non-factorial Completely Randomized Design (CRD), consisting of four fermentation time treatments, namely 36, 48, 60, and 72 hours. The parameters observed included the level of weight loss, protein content, and organoleptic test results in two stages, namely before and after frying, involving panelists as assessors. The results of observations showed that the longer the fermentation lasted, the weight loss tended to decrease, but was also accompanied by a decrease in protein content. Fermentation for 36 hours produced the highest protein content, which was almost equivalent to the protein content of soybean tempeh. In addition to being an alternative source of vegetable protein, winged bean plants are also known to be rich in antioxidant compounds and essential nutrients that provide health benefits, such as maintaining heart function, preventing diabetes, strengthening the immune system, and supporting digestive function. Based on the results of organoleptic tests, fermentation for 60 to 72 hours provided the best sensory quality in tempeh before frying, while after frying there was no significant difference between treatments. Therefore, it can be concluded that fermentation time has a significant effect on the quality of winged bean seed tempeh, and shows that winged bean seeds have great potential as an alternative to soybeans in the development of tempeh products. Keywords: tempeh, winged bean seeds, weight loss, protein content, organoleptic test Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-10-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/6994 10.32585/jfap.v5i2.6994 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 301-309 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 301-309 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/6994/3580 Copyright (c) 2025 David Tulloh, Yunika Purwanti, Mohammad Jusuf Randi, Nurwati https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7039 2025-10-02T01:25:32Z jfap:art

The Effect of Adding Turmeric Powder (Curcuma domestica Val.) and Patin Fish (Pangasius sp.) on the Physical, Chemical, and Preference Level of Fish Balls Albab, Miftakhu Ulil Pujimulyani, Dwiyati Fitri, Ichlasia Ainul Turmeric is a spice that contains curcuminoid compounds with various benefits for body health. Meatballs are a food that is loved by the community and is generally made from beef. Beef has high levels of cholesterol and saturated fatty acids.  The use of catfish has the advantage of being cheaper and lower in cholesterol and the addition of turmeric is expected to produce meatballs that have antioxidant activity. The purpose of that study was to determine the effect of the addition of turmeric powder and catfish meat variations on antioxidant activity and fish balls preference. A 2-factorial Complete Random Design (RAL) was used with the addition of turmeric powder (1; 1.5; and 2 g) and a variety of catfish meat (50; 75; and 100 g). Fish meatballs were evaluated physically (color and texture), level of preference (color, texture, taste, aroma, and overall), as well as chemical analysis on the selected meatballs (moisture content, ash content, protein content, fat content, antioxidant activity of the DPPH method, total phenols, and flavonoids). The results showed that the combination of 2 g turmeric powder and 100 g catfish meat resulted in selected fish balls based on preference tests. The results of the analysis of selected meatballs showed a moisture content of 66.09% b/b, ash 5.9% b/b, protein 38.62% b/b, fat 8.77% b/b, antioxidant activity of 28.20% RSA, total phenol 4.96 mg EAG/g db, and flavonoid content of 0.58 mg EK/g db . Fish balls with varying proportions of catfish meat and the addition of turmeric powder significantly affected the physical properties (color and texture) and had a notable impact on the acceptability and chemical properties of the catfish fish balls. Keywords: meatballs, catfish, turmeric, antioxidant activity, preference test Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7039 10.32585/jfap.v5i2.7039 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 232-244 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 232-244 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7039/3545 Copyright (c) 2025 Miftakhu Ulil Albab, Dwiyati Pujimulyani, Ichlasia Ainul Fitri https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7046 2025-09-30T13:56:08Z jfap:art

Exploration of Chlorella Sp. Microalgae Oil Extraction Method for Biodiesel Production Wardana, Dandy Kusuma The decline in the availability of fossil fuels has driven the need for more sustainable alternative energy sources. Microalgae, particularly Chlorella sp., is one of the potential biomasses for biodiesel production due to its high lipid content, rapid growth, and lack of competition with food crops. This article aims to comprehensively review various methods of oil extraction from Chlorella sp. and assess their effectiveness and challenges to support the use of microalgae as a raw material for biodiesel. The methods reviewed include maceration, Soxhlet, microwave-assisted extraction, and ultrasonic-assisted extraction. The analysis was conducted by examining the working principles, parameters affecting the results, oil yield, advantages, and limitations of each method. The results of the review show that ultrasonic-assisted extraction has the advantage of producing higher yields in a shorter time, lower solvent consumption, and safer operating temperatures compared to other methods. However, its application on an industrial scale still faces technical and economic obstacles. This study concludes that combining modern methods with the use of environmentally friendly solvents and pilot-scale testing is an important direction for further research to support efficient and sustainable biodiesel production. Keywords: Chlorella sp., biodiesel, oil extraction, ultrasonic extraction, microwave extraction Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7046 10.32585/jfap.v5i2.7046 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 163-169 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 163-169 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7046/3534 Copyright (c) 2025 Dandy Kusuma Wardana https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7081 2025-10-06T01:07:55Z jfap:art

The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies Ramanda, Muhammad Rizky Jaelani, Arthinita Fitria, Agnes Nabila Talitha, Zada Agna Cookies are defined as small-sized, low moisture bakery products known for their crispy texture and sweet flavor. The process of making cookies requires an emulsifier to produce a more compact and sturdy dough and act as a stabilizer. The emulsifier used in cookie making is egg. Standard cookie recipes often use 1 whole egg per 100–150 g of flour. However, the high cholesterol content in eggs can cause increased blood cholesterol levels, atherosclerosis, and increase the risk of coronary heart disease, high blood pressure, and stroke, thus necessitating the replacement of egg yolk in cookie making.  Whole chicken egg (±50 g): ~186–200 mg cholesterol. Generally, there are many types of synthetic and natural emulsifiers used in the food industry, including proteins, phospholipids, polysaccharides, and surfactants. One protein used because of its emulsifying ability is plant protein from soy. Soy products with potential to replace egg yolk are Edamame. The research was conducted with two repetitions and analyzed in duplicate using One Way ANOVA at a 5% significance level. The results of using edamame as an emulsifier in cookies showed hardness texture (7.50N-17.41N), cohesiveness texture (0.38-0.98), springiness texture (2.01mm-3.20mm), color L (43.59-43.66), color a (2.69-2.71), color b* (4.16-7.79), color deltaE (0.41-3.64), moisture content 4.29%-6.51%, ash content 1.92%-2.67%, protein content 3.54%-5.04%, fat content 23.31%-24.85%, and carbohydrate content 60.93%-66.64%.  This research shows that adding edamame at the highest concentration results in a softer texture and higher moisture content, fat, and protein content. Therefore, based on this research data, edamame can be used as an egg substitute in cookies. Keywords: cookies, edamame, emulsifier, plant-based protein, egg-free product Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7081 10.32585/jfap.v5i2.7081 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 286-300 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 286-300 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7081/3556 Copyright (c) 2025 Muhammad Rizky Ramanda, Arthinita Jaelani, Agnes Nabila Fitria, Zada Agna Talitha https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7103 2025-10-01T02:36:50Z jfap:art

Enzymatic Biotechnology in Modifying the Functional Properties of Plant Proteins Hartono, Adi Enzymatic biotechnology offers an innovative and environmentally friendly approach to modifying the functional properties of plant proteins to support the development of value-added foods. The urgency of this research lies in the increasing need for alternative protein sources that are not only highly nutritious but also have functional characteristics suitable for the formulation of modern food products and those intolerant to animal protein. This study aims to systematically examine the role of various enzymes, such as proteases, transglutaminases, and oxidoreductases, in improving the solubility, water and oil binding capacity, gel formation, and emulsification properties of plant proteins from soybeans, nuts, wheat, and microalgae. This research method uses a systematic literature review approach to scientific publications published in the last five years obtained through the indexed databases Scopus and ScienceDirect. The results of the study indicate that enzymatic modification can significantly improve the functional performance of plant proteins without damaging the structure of essential amino acids, and opens up opportunities for broad applications in plant-based milk products, imitation meat, and functional beverages. The conclusions of this study confirm that enzymatic technology is a promising sustainable biotechnology strategy for improving the quality and competitiveness of plant proteins in the global food industry. The implication is that cross-disciplinary research collaboration between food biochemistry and process technology is needed to optimize the formulation and efficiency of plant-based food production. Keywords: Enzymatic Biotechnology; Modification; Functional Properties of Plant Proteins Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7103 10.32585/jfap.v5i2.7103 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 178-185 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 178-185 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7103/3538 Copyright (c) 2025 Adi Hartono https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7107 2025-10-01T03:01:50Z jfap:art

The physicochemical properties, bioactive composition, bioactivity, and food innovation based on Flacourtia inermis fruit: A narrative literature review Witoyo, Jatmiko Eko Alvianto, Dikianur Permatasari, Nelsy Dian Utoro, Panggulu Ahmad Ramadhani Flacourtia inermis fruit, locally known as lobi-lobi fruit, is one of Indonesia's rare local fruits, rich in nutritional and bioactive compounds. However, the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit have not yet been comprehensively explored. So, the objective of this article is to provide a comprehensive overview of the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit, as per earlier studies. The approach used in this study is a narrative literature review, with data sources comprising earlier publications, including articles and scientific proceedings from 2011 to 2025, that are relevant to the topic under discussion. The review findings revealed that fresh lobi-lobi fruit is characterized by its high moisture, fat, and vitamin C content, as well as its richness in various phytochemical compounds, including tannins, saponins, flavonoids, phenolics, triterpenoids, alkaloids, and anthocyanins. Numerous studies have demonstrated that lobi-lobi fruit and its extracts exhibit significant bioactivities, such as antioxidant, antibacterial, antidiabetic, anti-hypertension, acting as a lipase enzyme inhibitor, and a remedy for dyslipidemia. Innovations deriving from lobi-lobi fruit include the production of vinegar and wine, alongside its application as a natural preservative for fishery products and a flavoring agent in food products. Looking ahead, there is considerable potential for lobi-lobi fruit to be utilized for fortification and supplementation in food products, as well as being processed into powder form through drying to enhance its shelf life and accessibility. Keywords: bioactive, bioactivity, food innovation, lobi-lobi fruit, physicochemical characteristics Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7107 10.32585/jfap.v5i2.7107 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 186-194 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 186-194 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7107/3539 Copyright (c) 2025 Jatmiko Eko Witoyo, Dikianur Alvianto, Nelsy Dian Permatasari, Panggulu Ahmad Ramadhani Utoro https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7116 2025-10-01T03:49:51Z jfap:art

Physicochemical and Sensory Characterization of Instant Porridge Based on Sago, Pumpkin, and Soybean Flour at Various Drying Temperatures Slamet, Agus Purwaningsih, Heni This study aims to determine the effect of variations in the ratio of ingredients and drying temperature on the quality of instant porridge based on sago, pumpkin, and soy flour. The ratio of raw materials used: 1:1:1, 1:2:1, and 1:3:1. The drying temperature ratios used were 130, 140, and 150°C. Physical properties of instant porridge were tested: yield, slurry density, rehydration power, oil absorption capacity, and color. Chemical analysis included: moisture content, ash, protein, fat, carbohydrate, beta-carotene, total phenol, and antioxidant activity. Organoleptic testing of color, aroma, taste, viscosity, and overall acceptance. The results showed that instant porridge with a ratio of 1:2:1 and a drying temperature of 130°C was most favored by panelists. The physical properties of the instant porridge, consisting of slurry density, rehydration, oil absorption capacity, and color, met the requirements. The instant porridge had the following chemical composition: moisture content 6.31%, protein 24.67%, fat 2.16%, ash 4.89%, and carbohydrate 61.97%. The beta-carotene content, total phenolics, and antioxidant activity were 43.25 µg/g, 14.64 mg EAG/g, and 33.09% RSA, respectively. The instant porridge produced has potential as a healthy functional food. Keywords: instant porridge, sago, pumpkin, soy flour, functional food Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7116 10.32585/jfap.v5i2.7116 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 195-206 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 195-206 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7116/3540 Copyright (c) 2025 Agus Slamet, Heni Purwaningsih https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7117 2025-10-02T02:56:39Z jfap:art

Effect of ZnCl2 Concentration as Extraction Medium on The Physical, Chemical Properties and Color Stability of Pandan Leaf Chlorophyll Extract Rindaningsih Suryani, Chatarina Lilis Sari, Yuli Perwita Chlorophyll in pandanus leaves is easily degraded during processing, resulting in changes in color intensity. Efforts to maintain the color intensity and color stability of chlorophyll involve the formation of chlorophyll complexes with metallochlorophyll using metals that have higher complex stability than natural metals in chlorophyll (Mg) by extraction. This study aimed to produce a stable and effective pandan leaf chlorophyll extract using ZnCl2 extraction media. The phases of the chlorophyll leaf extraction process are leaf washing, cutting, grinding in ZnCl2 solution (0, 500, 750, and 1000 ppm), filtering, and heating with an autoclave at a temperature of 110 °C for 15 minutes. Chlorophyll leaf extracts analyzed ash levels, chlorophyll levels, carotenoid levels, color, and color stability. The experimental design used in this study is a complete random design with one factor. The data obtained was analyzed with One-Anova using IBM SPSS Version 25. The results of the analysis showed that chlorophyll leaf extract produced high chlorophyll levels and the color was most stable at 1000 ppm ZnCl2 concentrations with chlorophyll levels of 125.35 mg/L; ash content of 0.13 g/100 ml; carotene content of 0.40 micromol/L; and green color intensity -2.98. Pandan leaf chlorophyll extract with a ZnCl2 concentration of 1000 ppm has the potential to be used as a natural coloring agent. Keywords: pandan leaf extract, ZnCl2, chlorophyll, heating, autoclaving Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7117 10.32585/jfap.v5i2.7117 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 256-266 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 256-266 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7117/3547 Copyright (c) 2025 Rindaningsih, Chatarina Lilis Suryani, Yuli Perwita Sari https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7149 2026-04-20T03:57:34Z jfap:art

Evaluation of Temperature and Storage Conditions of Onggok flour (Manihot esculenta) Viewed from Physicochemical Parameters Massita, Nadia Dewi Nugrahini, Arita Onggok flour is a flour obtained by grinding dried and sieved cassava tubers until it becomes coarse granules in certain sizes. Storage will greatly affect the characteristics of the material as well as its shelf-life. This study aimed to determine the value of physicochemical parameters of onggok flour at storage temperatures of 300C and 500C. In addition, this research also aimed to evaluate the physical condition of the existing warehouse in the company. The study was conducted by storing onggok flour at two different temperatures for five weeks. In assessing the best storage temperature, the main characteristics will be assessed as a reflection of the quality of onggok flour quality, defined into 6 parameters based on Indonesian National Standard and the industry’s internal standard, such as moisture content, pH, colour, degree of acidity, and viscosity at 500C and 900C. The physicochemical parameter values of onggok flour obtained at 310C and 550C were 9.37% and 8.88% for moisture content, 3 ml and 3.07 ml NaOH for acidity degree, 82.26 and 82.46 for colour (lightness), 0.31 and 0.33 for viscosity at 500C, 0.26 and 0.28 for viscosity at 900C, and 5.22 and 5.27 for pH, respectively. 5 of the 6 parameters showed a better characteristic at 550C, so the more appropriate temperature for onggok flour storage is 550C. The suggested improvements includes adding more vents, roof plasterboard, wooden pallets, and temperature control devices, reduction of sack piles, periodic floor cleaning and the increase in the number and type of pest control instruments. Keywords: onggok flour, temperature, storage, warehouse Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7149 10.32585/jfap.v6i1.7149 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 110-121 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 110-121 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7149/3860 Copyright (c) 2026 Nadia Massita, Arita Dewi Nugrahini https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7151 2025-10-01T06:50:01Z jfap:art

Total Microbial Analysis of School Snacks (PJAS) in Junior High School Canteens in Kendari Purwantari, Herni Djaila, Sri Rizki Food safety for school children's snacks (PJAS) in Indonesia remains a concern because consumption of PJAS in Indonesia is relatively high, contributing significantly to the daily energy intake of school children. According to data from the Indonesian Food and Drug Administration (BPOM) on schools participating in the PJAS food safety improvement program, 7,7% of PJAS products still fail to meet microbiological permissible standards. Among the microorganisms detected in these PJAS products, there is a high likelihood that pathogenic organisms capable of causing various health issues, including vomiting, dizziness, diarrhea, and even death, are present. Data from the Kendari City Health Department in 2022 shows that diarrhea is the primary infectious disease. The study aimed to determine the total microorganisms in PJAS at junior high school canteens in Kendari City using a multistage cluster sampling technique. Six canteens were randomly selected from six districts in Kendari City. At each canteen, one sample was taken from each PJAS category based on BPOM classification, namely colored beverages, agar-agar, ice, noodles, light meals, meatballs, and snacks. The total microbiological contamination in PJAS was analyzed using the Total Plate Count (TPC) method. Among 28 PJAS samples collected from six junior high school canteens in Kendari City, two exceeded the maximum permissible total microbial threshold. These samples belonged to the colored beverage category, with total microbes of 3.7x10^4 CFU/ml and 1.2x10^4 CFU/ml, respectively.   These results emphasize the necessity for strengthened monitoring and improved application of hygiene and sanitation practices within school canteens. Keywords: Food safety, school children's snacks, school canteen, total microbes Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7151 10.32585/jfap.v5i2.7151 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 207-216 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 207-216 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7151/3541 Copyright (c) 2025 Herni Purwantari, Sri Rizki Djaila https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7199 2025-10-01T07:37:11Z jfap:art

Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana Handayani, Baiq Rien Werdiningsih, Wiharyani Sinaga, Yesica Marcelina Romauli Rahayu, Tri Isti Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7199 10.32585/jfap.v5i2.7199 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 217-231 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 217-231 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7199/3542 Copyright (c) 2025 Elya Antariksana Bachmida, Baiq Rien Handayani, Wiharyani Werdiningsih, Yesica Marcelina Romauli Sinaga, Tri Isti Rahayu https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7228 2026-04-22T06:51:09Z jfap:art

Rambutan (Nephelium lappaceum L.) as a Source of Nutrients and Functional Compounds: An Overview Marliana, Indra Perdani, Arum Widyastuti Rambutan is a tropical horticultural commodity with considerable economic potential and prospects for product development. Its utilization is not limited to fresh consumption but may also be developed into value-added raw materials. This article aims to review the nutritional composition and functional properties of rambutan (Nephelium lappaceum L.) and its potential applications in various sectors. The study employed a literature review method by examining relevant national and international scientific publications, followed by descriptive analysis to obtain a comprehensive synthesis. Rambutan contains water, carbohydrates, protein, and various micronutrients. In addition to the edible pulp, the seed and peel also demonstrate significant potential. Rambutan seeds are rich in fatty acids and protein, while the peel contains high levels of phenolic compounds and antioxidants. Several studies indicate that rambutan peel extract exhibits stronger antioxidant, antimicrobial, and antidiabetic activities compared to other parts of the fruit. These properties highlight its potential applications in the food, cosmetic, and pharmaceutical industries, while also supporting agricultural waste valorization through the utilization of seeds and peels. Keywords: biological activity, functional compounds, nutritional components, rambutan, waste utilization Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7228 10.32585/jfap.v6i1.7228 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 167-175 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 167-175 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7228/3867 Copyright (c) 2026 Indra Marliana, Arum Widyastuti Perdani https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7232 2025-10-23T00:39:01Z jfap:art

Characteristics of Functional Cerorot with Pumpkin Flour Substitution (Cucurbita moschata) Safitri, Baiq Idiya -, Zainuri Cicilia, Siska Cerorot is a traditional food made from rice flour, brown sugar and coconut milk. The most dominant nutritional content is carbohydrates and very low vitamin content, especially vitamin A. This study used pumpkin flour as an effort to increase the nutritional value of cerorot. The purpose of this study was to examine the characteristics of cerorot made from rice flour and pumpkin flour. The ratio of rice flour and pumpkin flour in making cerorot (CL) with CL0 = 100%: 0%, CL1 = 85%: 15%, CL2 = 70%: 30%, CL3 = 55%: 45%, CL4 = 40%: 60%, and CL5 = 25%: 75%. The parameters observed were water content, ash content, antioxidant activity, beta-carotene, color, and taste. The concentration of pumpkin flour had a significantly different effect on all parameters. The ratio of 25% rice flour: 75% pumpkin flour was recommended as the best treatment that produced cerorot with characteristics of 41.31% water content; 4.35% ash content; 43.29% antioxidant activity; beta-carotene 40.27%, as well as color, taste, and aroma acceptable to panelists. Keywords: cerorot, pumpkin flour, rice flour Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-10-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7232 10.32585/jfap.v5i2.7232 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 321-329 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 321-329 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7232/3588 Copyright (c) 2025 Baiq Idiya Safitri, Zainuri -, Siska Cicilia https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7236 2025-10-02T01:54:05Z jfap:art

The Role of High Pressure Processing in Maintaining Microbiological Safety and Flavor of Fresh and Minimally Processed Foods: A Mini Review Prayitno, Citra Pratiwi Defira, Citra Ichsan, Onne Akbar Nur Sujatmiko, Harumi Saputra, Doris Lestari, Windi Aldoni, M. The microbiological safety of fresh food products is a crucial challenge in the food industry, mainly due to the high prevalence of pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Listeria monocytogenes. At the same time, there is an increase in consumer demand for fresh products with optimal organoleptic and natural nutritional qualities. High-Pressure Processing (HPP), as a non-thermal processing technology, offers an innovative solution to these problems. This mini review aims to examined the basic principles of HPP, its effectiveness in inactivating microorganisms, and its impact on the sensory attributes of various fresh food products. Various studies show that HPP can significantly reduce the number of microbes while maintaining the organoleptic characteristics of fresh food products. Overall, HPP shows great potential as a future food processing technology that can bridge the need for safety and quality in fresh products. Keywords: High-Pressure Processing, food products, fresh food Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7236 10.32585/jfap.v5i2.7236 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 245-255 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 245-255 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7236/3546 Copyright (c) 2025 Citra Pratiwi Prayitno, Citra Defira, Onne Akbar Nur Ichsan, Harumi Sujatmiko, Doris Saputra, Windi Lestari, M. Aldoni https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7246 2025-09-30T13:56:08Z jfap:art

Evaluation of Nutritional Content of Quail Eggs Bacem, Pindang, and Balado in Retort Pouch for Stunting Prevention Puspasari, Diah Ayu Hartiningsih, Subekti Mariani, Elisa Stunting remains a major chronic nutritional problem in Indonesia, especially among children in areas with limited food access. One of the main causes is the lack of high-quality animal protein intake. Quail eggs are a potential source of protein, fat, vitamins, and minerals, but are highly perishable and require processing and packaging innovations to extend shelf life and maintain nutritional quality. This study aimed to evaluate the moisture, protein, and fat content of bacem, pindang, and balado quail eggs in "ready to eat" retort pouch packaging as a strategy for stunting prevention. Samples were processed with three types of seasoning, packed, sterilized, and stored at 40°C, 50°C, and 60°C for 0 and 35 days. Moisture was analyzed by thermogravimetric method, protein by kjeldahl, and fat by soxhlet. Results showed that higher storage temperature and duration led to decreased moisture, protein, and fat in all product variants, especially at 60°C for 35 days. Nevertheless, nutritional values on day 35 remained sufficient to support dietary needs as an intervention food for stunting prevention. This innovation has the potential to support the distribution of nutritious food to stunting-prone areas. Keywords: Stunting, Quail Eggs, Retort Pouch, Temperature, Day Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7246 10.32585/jfap.v5i2.7246 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 170-177 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 170-177 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7246/3535 Copyright (c) 2025 Diah Ayu Puspasari, Subekti Hartiningsih, Elisa Mariani https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7256 2025-10-03T01:55:46Z jfap:art

Review of Secondary Metabolite Identification Methods and Antimicrobial Activities of Tubers in Indonesian Firdaus, Dzikri Anfasa Wijayanti, Eka Candraningrum, Roch Galih Saktya The activity of inhibiting bacterial growth has been extensively studied from various natural materials in Indonesia. One part of plants which is contains active compounds that inhibit bacterial growth is local tubers such as gadung, sweet potatoes, porang, suweg, and several other types of tubers. The bacterial inhibitory secondary metabolite compounds contained in tubers like saponins, tannins, quinones, flavonoids, alkaloids, and phenols. These compounds exhibit antibacterial activity in the form of inhibition zone diameters against Escherichia coli, Staphylococcus aureus, and Salmonella sp. The 15% methanol extract of Angiotepris sp. tubers, containing flavonoid and phenolic compounds, exhibited the best inhibition zone diameter against Staphylococcus aureus, measuring 28.4 mm. This article explains the differences in bacterial inhibition activity demonstrated by 13 types of tubers, with a total of 79 variations in extraction treatments, including the concentrations and solvents used. Keywords: antibacterial, secondary metabolites, tubers, inhibitors, inhibition zone Fakultas Pertanian Universitas Veteran Bangun Nusantara 2025-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7256 10.32585/jfap.v5i2.7256 Journal of Food and Agricultural Product; Vol 5 No 2 (2025): JFAP; 267-285 Journal of Food and Agricultural Product; Vol. 5 No. 2 (2025): JFAP; 267-285 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7256/3550 Copyright (c) 2025 Dzikri Anfasa Firdaus, Eka Wijayanti, Roch Galih Saktya Candraningrum https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7326 2026-04-16T01:49:33Z jfap:art

Physicochemical and Organoleptic Characteristics of Functional Cookies Based On Brown Rice Flour and Moringa Leaf for Diabetes Mellitus 'Ainunni'mah, Nuzul Muhlishoh, Nur Lailatul Sofyan, Aan Diabetes mellitus is a degenerative disease that requires dietary regulation throught the comsuption of complex carbohydrates with a low glycemic index and high fiber. This study aimed to develop functional cookies as a supplementary food based on local foods, are brown rice flour, moringa lead flour, and purple sweet potato. This study used experimental design with three cookie formulations, assesing moisture content and color. Furthermore, sensory (organoleptic) evaluation was conducted using 15 semi-trained panelists. Data were analyzed using ANOVA followed by Duncan Multiple Range Test. The results showed that there were significant differences (p<0.05) in aroma, taste, and overal acceptability. The formulation without moringa leaf flour, formulated with brown rice flour (130g) and puple sweet potato (25g), showed the highest sensory acceptance, based on the parameters of taste, aroma, color, texture, and overall evaluation of the product. The water content test showed that all three formulas exceeded the SNI 2973-2011 (< 5%) with the highest values in formula 1 with moringa leaf flour (10g), brown rice flour (140g), and purple sweet potato (50g). The colour content test showed that formula 3 without moringa leaf flour, formulated with brown rice flour (130g) and puple sweet potato (25g) had the highest brightness level (L*). All three cookies formulas were dominated by red based on the a* value, and tended to be yellow accorded to the b* value. Therefore, formula 3 without moringa leaf flour was the most organoleptically accepted, although moisture content improvement is required. Keywords: diabetes mellitus, brown rice flour, moringa lead flour, dietatary fiber, glycemic index Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7326 10.32585/jfap.v6i1.7326 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 1-15 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 1-15 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7326/3836 Copyright (c) 2026 Nuzul 'Ainunni'mah, Nur Lailatul Muhlishoh, Aan Sofyan https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7485 2026-04-16T01:49:33Z jfap:art

Sensory and Physical Characteristics of Mackerel Fish Galantine (Rastelliger kanagurta) With Straw Mushroom (Volvariella volvacea) Subtitution Fitriah, Isna Puspasari, Diah Ayu Wati, Andra Tersiana Vegetarian food highly favored as part today’s healthy lifestyle trend. Straw mushrooms one type edible mushroom that still rarely utilized, so innovation in developing mackerel galantine with straw mushrooms can enhance the potential both ingredients. This study aims to determine the panelists’ preference levels and physical characteristics galantine with different ratios of mackerel and straw mushrooms. A 2-factorial Complete Random Design (RAL) with a non-factorial arrangement and ratios of mackerel to straw mushroom in galantine G1(100:0); G2(75:25); G3(25:75); G4(0:100) sensory analysis and physical tests color and texture were conducted. Data were analyzed using ANOVA, and if significant differences found, further analysis was using the DMRT test. The results showed that panelists preferred the color of G2 with average score of 3.68, aroma of G3 with 3.48, taste of G2 and G3 with 3.3, texture of G1 with 3.26, and overall preference for G2 with 3.56. Physical color testing showed a L* value of 41.25; a* value of 1.21; and b* value of 12.4; texture test indicated that the hardest texture was found in G3 with a value of 126.26. Based on the results, the ratio of mackerel and straw mushrooms significantly affected the sensory and physical characteristics of the galantine. Keywords: Fish, Galantine, Mushroom, Physical, Sensory Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7485 10.32585/jfap.v6i1.7485 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 16-27 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 16-27 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7485/3837 Copyright (c) 2026 Isna Fitriah, Diah Ayu Puspasari, Andra Tersiana Wati https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7623 2026-04-21T02:58:16Z jfap:art

Axiological Perspectives on the Development of Sustainable Natural Food Preservatives Derived from Sea Grapes (Caulerpa spp.) Amaro, Moegiratul M Sarjan Cicilia, Siska Ariyana, Mutia Devi Widhiantari, Ida Ayu Ayu, Hanifah Sudarli Gunawan Amrullah Jannah, Husnul Muspi’ah, Aida The use of synthetic preservatives in the food industry has raised significant health and environmental concerns due to their carcinogenic potential, endocrine-disrupting effects, allergenic risks, and toxic residues in ecosystems. This study examines the potential of sea grapes (Caulerpa spp.) as a natural food preservative from an axiological perspective, encompassing health values, environmental ethics, and socio-economic benefits. Caulerpa racemosa and Caulerpa lentillifera contain polyphenols, flavonoids, tannins, terpenoids, alkaloids, and sulfated polysaccharides (ulvan, fucoidan), which exhibit strong antioxidant and antimicrobial activities. These compounds have been shown to inhibit pathogenic bacteria, slow oxidation, and function effectively as preservatives in various forms such as extracts, edible films, powders, and functional food applications. From an axiological standpoint, the use of Caulerpa supports food safety, public health, environmental sustainability, and economic empowerment of coastal communities through product diversification and value-added processing of renewable marine bioresources. Despite its promising potential, challenges remain, including variability in metabolite content, the need for standardization, and long-term safety assessments. This study highlights Caulerpa spp. as a strategic candidate for developing safe, eco-friendly, and sustainable natural food preservatives. Keywords: Sea grapes, Antimicrobial activity, Antioxidants, Caulerpa spp., Natural preservatives Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7623 10.32585/jfap.v6i1.7623 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 140-150 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 140-150 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7623/3863 Copyright (c) 2026 Moegiratul Amaro, M Sarjan, Siska Cicilia, Mutia Devi Ariyana, Ida Ayu Widhiantari, Hanifah Ayu, Sudarli, Gunawan, Amrullah, Husnul Jannah, Aida Muspi’ah https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7625 2026-04-21T06:16:22Z jfap:art

Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food supporting food security Cicilia, Siska Sarjan, Muhammad Sahidu, Arifuddin Amrullah Amaro , Moegiratul Ariyana, Mutia Devi Widhiantari, Ida Ayu Jannah, Husnul Sudarli Ayu, Hanifah Muspiah, Aida Gunawan The rising prevalence of degenerative diseases in Indonesia, such as hypertension and diabetes mellitus, is closely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucial preventive effort is the development of functional foods, especially resistant starch, which helps improve glycemic response, gut health, and metabolic profiles. This study aims to assess the development potential of resistant starch from mas banana as a functional food to support national food security. The research method was a qualitative literature review, analyzing scientific publications on the characteristics, synthesis, application, and benefits of resistant starch from mas banana. Results reveal that resistant starch from mas banana can be produced through physical, chemical, and enzymatic modifications, yielding superior starch properties which not only provide beneficial physiological effects but also have the potential to substitute imported wheat-based products. The development of functional foods based on mas banana resistant starch is scientifically relevant and an axiological strategy to strengthen food security by diversifying local carbohydrate sources. Keywords: food security, functional food, mas banana Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7625 10.32585/jfap.v6i1.7625 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 151-157 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 151-157 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7625/3864 Copyright (c) 2026 Siska Cicilia, Muhammad Sarjan, Arifuddin Sahidu, Amrullah, Moegiratul Amaro , Mutia Devi Ariyana, Ida Ayu Widhiantari, Husnul Jannah, Sudarli, Hanifah Ayu, Aida Muspiah, Gunawan https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7651 2026-04-16T01:55:34Z jfap:art

Red Palm Oil as a Source of Natural Antioxidants: a Review of its Potential in the Development of Functional Foods Wirawan, Wahid Alwi, La Ode Johan, Eko Aprianto Yuda, Wira Red Palm Oil (RPO) is a natural antioxidant source rich in carotenoids, particularly beta-carotene, and vitamin E, with significant potential for development as a functional food ingredient. However, the primary challenge in utilizing RPO is the degradation of its bioactive compounds, such as carotenoids and vitamin E, during processing and storage. This degradation can affect the nutritional quality and health benefits of products containing RPO. This article is a narrative review aimed at evaluating the potential of Red Palm Oil (RPO) as a natural antioxidant source in the development of functional foods. The article also identifies the key challenges in maintaining the stability of bioactive compounds and reviews various cutting-edge technological solutions that can enhance its stability, which have not been widely addressed in the existing literature. The proposed approaches include the use of low-temperature processing technologies, microencapsulation, and nanoemulsion to preserve the nutritional quality and bioactive compound effectiveness in RPO. The findings indicate that while RPO has a high content of carotenoids and vitamin E, the stability of these compounds heavily depends on the processing methods used. The application of proper processing technologies can enhance RPO’s potential in functional food products, contributing to the prevention of degenerative diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. In conclusion, RPO has significant potential in the functional food industry; however, further innovations in processing technologies and marketing strategies are required to optimize its utilization. Keywords: Red Palm Oil, antioxidants, carotenoids, vitamin E, functional foods Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7651 10.32585/jfap.v6i1.7651 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 37-51 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 37-51 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7651/3852 Copyright (c) 2026 Wahid Wirawan, La Ode Alwi, Eko Aprianto Johan, Wira Yuda https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7665 2026-04-16T04:25:52Z jfap:art

Exploration of Endophytic Bacteria from Benincasa hispida (Kundur) Plants Originating from Southeast Sulawesi and Their Antibacterial and Antibiofilm Activities against Staphylococcus aureus Kining, Ekajayanti Bataragoa, Efrita Dewi, Fitria Nurfajrin, A. Ainun The main problem addressed is the increasing resistance of S. aureus, making it necessary to discover new bio-based antibacterial sources. This study aimed to isolate and identify endophytic bacteria from the leaves of B. hispida originating from Southeast Sulawesi, and to evaluate their antibacterial and antibiofilm activities against S. aureus using the disc diffusion method and crystal violet assay. The research methods included surface and internal tissue sterilization of the plant, isolation of bacterial colonies, Gram staining, metabolite extraction, bioactivity tests, and phytochemical assays. Results indicated one endophytic bacterial isolate with Gram-positive characteristics, and the endophyte extract demonstrated very strong antibacterial activity at a concentration of 200 microgram/mL (inhibition zone 22–23 mm, comparable to the positive control). The percentages of growth inhibition and biofilm degradation reached >80% and >70% respectively at the highest concentration. In conclusion, endophytic bacteria from B. hispida of Southeast Sulawesi have promising potential as a natural source of antibacterial and antibiofilm agents relevant for therapeutic development against S. aureus infections. Keywords: Benincasa hispida; antibacterial; antibiofilm; S. aureus; Kendari Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7665 10.32585/jfap.v6i1.7665 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 52-64 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 52-64 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7665/3853 Copyright (c) 2026 Ekajayanti Kining, Efrita Bataragoa, Fitria Dewi, A. Ainun Nurfajrin https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7682 2026-04-17T07:43:29Z jfap:art

Review of traditional soy-based fermented foods from Indonesia Nurmaseli, Tri Pranata, Boby Sujatmiko, Harumi Sari, Dwi Indah Permata Sari, Ina Permata Ichsan, Onne Akbar Nur   Traditional Indonesian soy-based fermented foods most notably tempeh, oncom (red and black varieties), tauco, and kecap (sweet soy sauce) represent a rich intersection of culinary heritage, microbial ecology, and nutritional innovation. This review synthesizes current knowledge on the production methods, microbial communities, biochemical transformations, and potential health implications of these products. Fermentation by molds (e.g., Rhizopus spp. and other filamentous fungi), bacteria (including Bacillus spp. and lactic acid bacteria), and yeasts drives proteolysis, carbohydrate modification, vitamin biosynthesis, and the breakdown of antinutritional compounds such as phytic acid, leading to improved protein digestibility, increased amino acid availability, and the generation of bioactive peptides and other metabolites with antioxidant, antihypertensive, and immunomodulatory potential. We examine traditional and modernized processing practices, strain-level functionality, and analytical approaches used to characterize metabolite profiles and microbial succession. Critical challenges and gaps are identified: inconsistent product quality, microbial safety concerns (including mycotoxins and opportunistic contaminants), limited strain characterization, and the tension between standardization for scale-up and preservation of local artisanal knowledge. We highlight emerging solutions that control starter cultures, integrate omics (metagenomics, metabolomics), and pilot clinical assessments to substantiate health claims and improve process control while maintaining cultural authenticity. By bringing together ethnographic, microbiological, and biochemical perspectives, this review provides a roadmap for interdisciplinary research and responsible commercialization of Indonesian soy-based fermented foods as nutritious, sustainable ethnic foods. Keywords: fermentation, microorganisms, soy-based, traditional foods Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7682 10.32585/jfap.v6i1.7682 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 86-101 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 86-101 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7682/3856 Copyright (c) 2026 Tri Nurmaseli, Boby Pranata, Harumi Sujatmiko, Dwi Indah Permata Sari, Ina Permata Sari, Onne Akbar Nur Ichsan https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7750 2026-04-17T08:29:14Z jfap:art

The Effect of Corn Flour (Zea Mays Indurate) Substitution on the Physical Properties and Sensory Quality of Mini Dry Pastel Skin Azzahro, Fathimah Yulianti, Yeni Sachriani This study aimed to analyse the effect of corn flour substitution on physical properties, including brittleness and oil absorption, as well as sensory quality tests covering colour, aroma, taste, and texture in mini dry pastel skins. The research was conducted from December 2024 to June 2025 at the Pastry Bakery Laboratory for sensory quality testing, while physical properties were tested at the Food Engineering Laboratory, Jakarta State University. This type of research is classified as quantitative research using the experimental method, with corn flour substitution treatments of 20%, 30%, and 40%. Sampling was conducted randomly, with each panellist receiving one randomly selected sample, coded only by the researcher. Sensory quality testing was conducted on 15 moderately trained panellists for each sample. Physical properties were tested using a Texture Profile Analyser for brittleness and oil absorption, by calculating the difference between the amount of oil absorbed before and after the baking paper was exposed to it. The physical property analysis technique used the Anova test, followed by the Duncan test, while the sensory quality analysis used the Kruskal-Wallis test, followed by the Tukey test. The brittleness test results showed a significant effect, with the best results obtained at 30% treatment, while there was no significant effect on oil absorption. Sensory quality test results for colour, corn aroma, savoury taste, corn taste, and texture (crispness) showed no significant effect. The results of this study recommend a percentage of 30% as a reference for further research, as it is considered to be in line with the characteristics of a crispy but not too brittle pastel crust and for the optimal use of corn flour. Keywords: pastel crust, corn flour, physical properties, sensory quality test Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7750 10.32585/jfap.v6i1.7750 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 102-109 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 102-109 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7750/3857 Copyright (c) 2026 Fathimah Azzahro, Yeni Yulianti, Sachriani https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7892 2026-04-16T07:38:49Z jfap:art

Evaluation of Protein Content, Moisture Content, and Sensorial Acceptability of Crackers with the Addition of Moringa Leaf Puree Ladiba, Kristianus Elky Saputra Permatasari, Nelsy Dian Witoyo, Jatmiko Eko Crackers are a popular traditional Indonesian snack that generally has a low protein content. Fortification with natural ingredients rich in nutrients, such as Moringa leaves puree, is an alternative to increase the nutritional value of crackers. Nevertheless, the utilization of moringa leaves in food systems, particularly in Kalimantan Barat, remains relatively underdeveloped. So, this study aims to evaluate the protein content, moisture content, and sensory acceptance of crackers with various additions of moringa leaf puree. Crackers were made by adding moringa leaf puree at concentrations of 0% (control), 3%, 5%, and 7% (w/w). Protein content was analyzed using the Kjeldahl method, and moisture content was analyzed using the thermogravimetric method. Sensory acceptability, including color, aroma, taste, and texture, was evaluated using a scoring test, and overall acceptability was assessed using a hedonic test with 20 semi-trained panelists. Data analysis for protein and moisture content employed linear regression, while sensory acceptability was evaluated using One-way ANOVA. Results indicated that the addition of Moringa leaf puree tends to increase the protein and moisture content of the uncooked raw crackers, achieving R² values of 0.9715 and 0.9018, respectively, as determined by linear regression analysis. The scoring test revealed that the addition of moringa leaf puree significantly influenced all observed attributes. According to hedonic testing, crackers containing 5% moringa leaf puree were the most preferred by-panelists. This study concludes that a concentration of 5% moringa leaf puree is the recommended formula for producing crackers with enough nutritional value and favorable sensory acceptance by panelists. Keywords: crackers, moisture content, Moringa leaves puree, protein content, sensorial acceptability Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7892 10.32585/jfap.v6i1.7892 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 65-74 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 65-74 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7892/3854 Copyright (c) 2026 Kristianus Elky Saputra Ladiba, Nelsy Dian Permatasari, Jatmiko Eko Witoyo https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7926 2026-04-20T04:59:05Z jfap:art

The Comparison of Food Dehydrator and Intermittent Microwave Drying (IMD) on the Quality Characteristics of Butterfly Pea Flower (Clitoria ternatea L.) Widyasanti, Asri Rhamadani, Kaylasari Khairunnisa, Syifa Beatrix, Vannesa Butterfly pea flower (Clitoria ternatea L.) has high moisture content and heat sensitive anthocyanin pigments, which makes drying method selection critical to maintain product quality. Conventional drying often requires long processing time, while rapid drying may cause quality degradation. This study aimed to compare the effectiveness of food dehydrator and intermittent microwave drying on the moisture content and color characteristics of dried butterfly pea flower. Drying using a food dehydrator was carried out at 65°C for 6 hours, while intermittent microwave drying was performed at 400 W with a heating cycle of 60 seconds on and 60 seconds off for a total of 24 minutes. Moisture content was analyzed using the thermogravimetric method, and color characteristics were measured using a chromameter based on CIE L*, a*, and b* parameters. The results showed that intermittent microwave drying significantly reduced drying time compared to the food dehydrator. The final moisture content obtained using intermittent microwave drying was lower than that of the food dehydrator and met the standard for dried herbal products. Both drying methods caused changes in color, with food dehydrator producing more uniform color, while intermittent microwave drying showed a greater shift toward yellow red tones. These results indicate that intermittent microwave drying is more efficient in moisture removal, while food dehydrator provides better color uniformity. Selection of the drying method should consider the balance between processing efficiency and color quality. Keywords: butterfly pea flower, drying method, moisture content, color characteristics, intermittent microwave drying Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7926 10.32585/jfap.v6i1.7926 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 133-139 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 133-139 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7926/3862 Copyright (c) 2026 Asri Widyasanti, Kaylasari Rhamadani, Syifa Khairunnisa, Vannesa Beatrix https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7937 2026-04-16T01:49:33Z jfap:art

Effect of Fermentation Duration of Arabica Coffee through the Wine Process on the Physical and Organoleptic Quality of Coffee Powder Parida, Heni Hakim, Syahirman Irwansyah Nuraida Coffee is one of the agricultural commodities that has a very high economic value. Coffee beans are generally processed in several ways, namely the wet method, one of the stages of processing coffee beans that greatly determines quality is the fermentation method. The purpose of this study was to determine the physical characteristics of coffee powder and the organoleptic quality of coffee powder during fermentation. The parameters observed in this study were the water content of coffee powder, color, aroma, bitterness, and texture. The results showed that the fermentation time of 25 days affected the water content of coffee beans, which was 11.33%. From the results of organoleptic tests on coffee quality, it showed a significant effect on the color, aroma and texture of coffee powder. Panelists preferred the coffee powder brew in the 25 day fermentation treatment. Keywords: Fermentation, Powder arabica coffee, water content, color and texture Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7937 10.32585/jfap.v6i1.7937 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 28-36 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 28-36 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7937/3848 Copyright (c) 2026 Heni Parida, Syahirman Hakim, Irwansyah, Nuraida https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7945 2026-04-17T06:39:22Z jfap:art

Morphology, the bioactive compound and essential oil profiles of Indonesian Syzygium myrtifolium leaf: A brief literature review: - Witoyo, Jatmiko Eko Permatasari, Nelsy Dian Hamaisa, Atika Utoro, Panggulu Ahmad Ramadhani Syzygium myrtifolium leaves are plants commonly found in Indonesia and have the potential to be a source of bioactive compounds and essential oils. This article provides a brief review of the morphological characteristics, bioactive compounds, and essential oil profiles of Syzygium myrtifolium leaves from Indonesia, based on relevant scientific publications. The research method employed was a literature review of journal articles, proceedings, and bachelor’s thesis published between 2015 and 2025, retrieved from Google Scholar, ResearchGate, and Crossref. The study showed that Syzygium myrtifolium leaves have distinctive morphological characteristics, particularly changes in leaf color associated with leaf maturity. Syzygium myrtifolium leaves are reported to contain various bioactive compounds, including flavonoids, phenolics, tannins, saponins, alkaloids, steroids, and triterpenoids. Furthermore, Syzygium myrtifolium leaves produce essential oils with varying yields and volatile compound compositions. Overall, this brief literature review shows the potential of Indonesian Syzygium myrtifolium leaves as a source of bioactive compounds and essential oils for the development of products based on local resources. Keywords: bioactive compounds, essential oil, leaf morphology, Syzygium myrtifolium Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7945 10.32585/jfap.v6i1.7945 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 75-85 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 75-85 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7945/3855 Copyright (c) 2026 Jatmiko Eko Witoyo, Nelsy Dian Permatasari, Atika Hamaisa, Panggulu Ahmad Ramadhani Utoro https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7955 2026-05-05T05:20:25Z jfap:art

Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility Mustarim, Andi Laila Nugrawati Rianse, Muhammad Iqbal Kusumabaka Elvira, Ilian Dewi, Fitria Fatahu Putri, Adri Aningsih Fardila Rice as the main staple food in Indonesia has a relatively high glycemic index, which may increase the risk of metabolic disorders. Rice engineering through the retrogradation process is one approach that can be applied to reduce its glycemic index. This study aimed to evaluate the effectiveness of post-cooking freezing in engineering rice starch retrogradation to promote resistant starch formation and reduce glycemic digestibility. Freezing was conducted stepwise for 24, 48, and 72 hours. Retrogradation was analyzed through amylose absorbance measurement, while digestibility was evaluated by in vitro starch hydrolysis with glucose determination using a colorimetric method based on 3,5-dinitrosalicylic acid (DNS). The results showed that post-cooking freezing was able to reduce starch digestibility through the formation of retrograded structures. The hydrolysis index of all samples ranged from 2.79 to 4.60%, and the predicted glycemic index was in the range of 41.24–42.25, which falls into the low category. The pattern of digestibility changes showed an increasing trend at 24 and 48 hours of freezing, followed by a decrease at 72 hours. This digestibility profile formed a U-shaped pattern, which may be attributed to the dynamic nature of the retrogradation process during freezing. Keywords: functional rice, resistant starch, predicted glycemic index, starch hydrolysis, in vitro Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-04-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7955 10.32585/jfap.v6i1.7955 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 184-194 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 184-194 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7955/3891 Copyright (c) 2026 Andi Laila Nugrawati Mustarim, Muhammad Iqbal Kusumabaka Rianse, Ilian Elvira, Fitria Dewi, Fatahu, Adri Aningsih Fardila Putri https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7958 2026-04-20T04:29:35Z jfap:art

Utilization of food waste as edible coatings to support a circular economy: a systematic literature review Bachmida, Elya Antariksana Afni, Nur Werdiningsih, Wiharyani Food waste represents a global challenge that significantly affects environmental sustainability and the resilience of food systems. Innovative approach to food waste valorization involves its conversion into edible coating materials to extend the shelf life of food products. This study aims to systematically examine the potential of various food waste streams as raw materials for edible coatings in support of circular economy implementation. A systematic literature review (SLR) methodology was employed by identifying 15 relevant research articles published between 2010- 2025 through Google Scholar. The findings indicate that organic residues such as fruit peels (banana, cocoa, jackfruit), starchy wastes (banana pseudostem, durian seeds, potato peels, cassava), and animal-derived waste (crustacean shells) contain essential biopolymers, including pectin, starch, and chitosan. Data synthesis further reveals that the application of modern extraction techniques, such as Microwave-Assisted Extraction (MAE), along with composite formulations enriched with active agents (liquid smoke, herbal extracts, or beeswax), significantly enhances the mechanical and hydrophobic properties of the coatings. Applications on climacteric fruits (tomato, papaya, citrus) and non-climacteric fruits (strawberry, grape, apple) have been shown to effectively reduce respiration and transpiration rates, leading to decreased weight loss and improved vitamin C retention. In animal-based products (fish and sausages), chitosan coatings demonstrated the ability to inhibit lipid oxidation and suppress microbial growth, as indicated by Total Plate Count (TPC) values. Overall, the transformation of food waste into edible coatings not only provides protection against chemical and microbiological deterioration but also generates economic value from organic residues while mitigating environmental impacts. Keywords: Edible coating, food waste, circular economy, shelf life, biopolymer Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7958 10.32585/jfap.v6i1.7958 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 122-132 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 122-132 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7958/3861 Copyright (c) 2026 Elya Antariksana Bachmida, Nur Afni, Wiharyani Werdiningsih https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/7976 2026-04-22T01:42:32Z jfap:art

The Role of Cleaner Production Technology in Indonesia's Food Industry in Improving Product Quality: A Mini Review Aulia, Nurul Izzah Haryani, Fatria Resti Ichsan, Onne Akbar Nur Robbani, Syifa' The food industry in Indonesia faces challenges in improving product quality in line with demands for environmental sustainability and resource efficiency. Clean Production Technology (CPT) is a strategic approach that integrates pollution prevention, energy efficiency, and optimization of raw material use in food production processes. This study aims to briefly review the role and contribution of clean production technology in improving the quality of food industry products in Indonesia. The method used is a literature review of various scientific publications, institutional reports, and policies related to the application of CPP in the food sector. The review results show that the application of clean production technology, such as waste minimization, reuse of by-products, energy and water efficiency, and the application of environmentally friendly process technology, contributes positively to improving product quality, food safety, and quality consistency. In addition, TPB also supports the improvement of the food industry's competitiveness through reduced production costs and an improved corporate environmental image. However, the implementation of TPB in Indonesia still faces obstacles in the form of technological limitations, initial investment, and low awareness and capacity of human resources. Therefore, synergy between industry players, government, and academics is needed to strengthen the sustainable adoption of clean production technology. The results of this study are expected to be an initial reference in the development of policies and strategies for the application of TPB in the national food industry. Keywords: Resource efficiency, food industry, environmental sustainability, product quality, clean production technology Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/7976 10.32585/jfap.v6i1.7976 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 158-166 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 158-166 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/7976/3865 Copyright (c) 2026 Nurul Izzah Aulia, Fatria Resti Haryani, Onne Akbar Nur Ichsan, Syifa' Robbani https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/8034 2026-05-06T07:05:50Z jfap:art

Evaluation of Drinking Water Quality Based on Quality Standards as a Guarantee of Food Safety in Serang Regency Purba, Angelina Sondang Pratiwi, Afny Nur Sunari, Tetin Salim, Abu Candraningrum, Roch Galih Saktya Drinking water is a basic human need that must meet quality standards to ensure its safety for consumption. Water contamination can occur due to human activities and environmental factors that may reduce water quality. This study aimed to evaluate the quality of drinking water in Serang Regency based on physical, chemical, and microbiological parameters. Fifteen drinking water samples were analyzed in the lab using MPN method for microbiological parameters (Coliform and Escherichia coli), as well as physical and chemical parameters (nitrite, nitrate, pH, turbidity, iron content, taste, and odor). The results showed that all samples met the standards for chemical parameters, as well as physical parameters including pH, taste, and odor. However, several samples had turbidity values exceeding the limit set by the Minister of Health Regulations, although still within the WHO’s standard limit. Microbiological analysis revealed the presence of coliform bacteria and Escherichia coli in several samples, indicating that they didn’t meet the required standards. In conclusion, the majority of Serang Regency's drinking water samples satisfied physical and chemical quality standards, while some samples did not meet microbiological requirements. This suggests that continuous monitoring and appropriate management of drinking water quality are necessary to guarantee public health safety. Keywords: drinking water, quality standard, food safety Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-04-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/8034 10.32585/jfap.v6i1.8034 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 195-208 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 195-208 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/8034/3892 Copyright (c) 2026 Angelina Sondang Purba, Afny Nur Pratiwi, Tetin Sunari, Abu Salim, Roch Galih Saktya Candraningrum https://creativecommons.org/licenses/by-nc-sa/4.0

oai:ojs.pkp.sfu.ca:article/8043 2026-05-05T04:37:29Z jfap:art

Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi Elvira, Ilian Baihaqi L, Mariani Dahlan, Andi Suci, Nur Pertiwi, Agry Anugrah Kabuto is a traditional fermented food originating from Muna Regency, Southeast Sulawesi, Indonesia, made from cassava through a spontaneous fermentation process. The presence of microorganisms during fermentation plays an important role in the development of sensory characteristics such as flavor, aroma, texture, and ultimately determines the final quality of the product. This study aimed to isolate and identify microorganisms involved in the fermentation process of kabuto. Microbial isolation was conducted on days 0, 2, 4, and 6 of fermentation using the pour plate and spread plate methods on de Man, Rogosa and Sharpe Agar (MRSA), followed by incubation at 37 °C for 48 hours. The resulting colonies were enumerated using the Total Plate Count (TPC) method, and Gram staining was performed to determine the characteristics of bacteria present during fermentation. The results showed that the microbial population increased gradually throughout the fermentation process, reaching the highest count on day 6 at 1.68 × 10^8 CFU/g. Gram staining results indicated that the microbial population was dominated by Gram-positive bacteria, suggesting the presence of lactic acid bacteria as the primary microorganisms involved in fermentation. Gram-negative bacteria were detected at the early stage, likely originating from raw materials and the surrounding environment. The dominance of lactic acid bacteria has positive implications for product safety due to pH reduction and inhibition of pathogenic microorganisms. However, the presence of Gram-negative bacteria in the early stage indicates a potential risk of contamination if proper sanitation is not maintained. Therefore, process control and hygienic practices are essential to ensure the safety of kabuto. Further studies are recommended to perform molecular identification and evaluate food safety parameters. Keywords: lactic acid bacteria, fermentation, Kabuto Fakultas Pertanian Universitas Veteran Bangun Nusantara 2026-04-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journal.univetbantara.ac.id/index.php/jfap/article/view/8043 10.32585/jfap.v6i1.8043 Journal of Food and Agricultural Product; Vol 6 No 1 (2026): JFAP; 176-183 Journal of Food and Agricultural Product; Vol. 6 No. 1 (2026): JFAP; 176-183 2807-8446 2807-9116 eng https://journal.univetbantara.ac.id/index.php/jfap/article/view/8043/3890 Copyright (c) 2026 Ilian Elvira, Baihaqi, Mariani L, Andi Dahlan, Nur Suci, Agry Anugrah Pertiwi https://creativecommons.org/licenses/by-nc-sa/4.0