2026-09-07T22:22:39Z 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. 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. 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. 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 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  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. 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 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 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  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 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. 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 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). 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 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. 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 2023-03-31T03:57:13Z 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 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 2023-03-31T03:57:17Z 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. 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 2023-03-31T03:57:16Z 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 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 2023-03-31T03:57:17Z 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 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 2023-03-31T03:57:17Z 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 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. 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  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 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. 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. 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%. 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 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 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. 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 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 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

Kualitas pH, Kadar Air, dan Kadar Gula dari Manisan Kolang-Kaling Yang Dibuat Dengan Variasi Berbagai Jenis Gula The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar Sofiyani, Aliya Farkha Hasdar, Muhamad Nurwati Purwati, Yunika 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). 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 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

Analisa Proksimat Ekstrak Limbah Kulit Kedua Bawang Merah (Allium Cepa L.) Proximate Analysis of Red Onion (Allium Cepa L.) Second Skin Waste Extract 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%. 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 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. 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 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. 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. 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. 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. 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