Journal of Agri-Food Science and Technology最新文献

The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour 发泡剂和打发时间对西瓜粉反照特性的影响

Journal of Agri-Food Science and Technology Pub Date : 2024-01-08 DOI: 10.12928/jafost.v4i2.9088

Agus Setiyoko, Soraya Kusuma Putri

{"title":"The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour","authors":"Agus Setiyoko, Soraya Kusuma Putri","doi":"10.12928/jafost.v4i2.9088","DOIUrl":"https://doi.org/10.12928/jafost.v4i2.9088","url":null,"abstract":"The fruit's rind is one of the natural waste products that can support nutrients like carbohydrates, proteins, and lipids. Reused rind contributes significantly to the effective handling of this fruit's byproduct. Processing watermelon rind into powder by lowering water content and activity is an alternative to extending its shelf life. The flour form is easier and more suitable for application in multiple processing food products such as snacks, beverages, bread, and pasta. The focus of this study was to verify the optimal state for foam mat drying using concentrations of foaming agent in the form of egg albumin (10, 15, 20), foam stabilizer in the form of CMC with concentrations of 1 %, and whipping time (5, 7, and 9 minutes) on for bulk density, WSI, hygroscopicity, L* value, a* value, b* value of total phenol and antioxidants activity, and the maximum antioxidant content of watermelon albedo flour using Completely Randomized design with 2 factorial resulting in nine treatments with three replications. Based on the outcome, the bulk density of the resulting watermelon albedo flour ranges from 0.25-0.50 gr/cm-3 and 0.11-0.26%. of WSI; 22.63-28.18g/100g-1 of hygroscopicity; 1.92-4.67% of total phenol; 47.48-66.59% of L*value; 3.74-6.11% of a*value; 5.47-16.08% of b*values and 6.80- 25.26% RSa of antioxidants activity. The best treatment for antioxidant activity was 25.26% RSA using 10% of the foaming agent and whipping time in 9 minutes. These findings have implications for the food industry because they suggest that treatments can influence the properties of watermelon albedo flour.","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"10 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139445800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies 小麦粉和黄南瓜粉配比对曲奇饼干理化性质和偏好水平的影响

Journal of Agri-Food Science and Technology Pub Date : 2024-01-08 DOI: 10.12928/jafost.v4i2.7882

Nabila Salma, Agus Setiyoko, Yuli Perwita Sari, Yudi Rahmadian

{"title":"Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies","authors":"Nabila Salma, Agus Setiyoko, Yuli Perwita Sari, Yudi Rahmadian","doi":"10.12928/jafost.v4i2.7882","DOIUrl":"https://doi.org/10.12928/jafost.v4i2.7882","url":null,"abstract":"Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"44 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139447967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Characteristics of Flour from Mango Seeds 芒果籽面粉的特点

Journal of Agri-Food Science and Technology Pub Date : 2024-01-08 DOI: 10.12928/jafost.v4i2.6948

Anggraini Anggraini, Selfi Aprillia, Agus Aktawan

引用次数: 0

Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus) 干燥时间对火龙果果皮粉（Hylocereus polyrhizus）理化特性的影响

Journal of Agri-Food Science and Technology Pub Date : 2024-01-08 DOI: 10.12928/jafost.v4i2.9294

Rainatul Qalbi, Sarah Giovani, Qiyong Guo, Nadya Mara Adelina

{"title":"Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)","authors":"Rainatul Qalbi, Sarah Giovani, Qiyong Guo, Nadya Mara Adelina","doi":"10.12928/jafost.v4i2.9294","DOIUrl":"https://doi.org/10.12928/jafost.v4i2.9294","url":null,"abstract":"The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"18 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139445327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Halal Assurance System on Goat Milk Products in OPQ MSMEs, Sleman, Yogyakarta OPQ中小微企业山羊奶产品清真保证体系评价，Sleman，日惹

Journal of Agri-Food Science and Technology Pub Date : 2023-01-25 DOI: 10.12928/jafost.v3i2.6415

Septiana Wahyu Wulandari, M. Sirajuddin, N. H. Qui

引用次数: 0

Evaluation of Bakery Product Defect at PT. ABC Lampung 南榜PT. ABC烘焙产品缺陷评价

Journal of Agri-Food Science and Technology Pub Date : 2023-01-25 DOI: 10.12928/jafost.v3i2.6452

R. A. Prabowo, Ibdal Ibdal

引用次数: 0

Quality Control Analysis of Carica Products Based on Sugar Content Parameters in PT AHA, Central Java 基于中爪哇PT AHA糖含量参数的Carica产品质量控制分析

Journal of Agri-Food Science and Technology Pub Date : 2023-01-25 DOI: 10.12928/jafost.v3i2.6444

Nurul Mardiyanti, T. Juwitaningtyas, Andi Patiware Metaragakusuma

引用次数: 0

Evaluation and Improvement of Chocolate Bar Production at CV. XYZ Factory CV条件下巧克力棒生产的评价与改进。XYZ工厂

Journal of Agri-Food Science and Technology Pub Date : 2023-01-25 DOI: 10.12928/jafost.v3i2.5897

W. Larasati, W. M. Rahayu, Beta Achromi Nurrohmah

引用次数: 0

Assessment of the Agro-Input Supply Sector in Kogi State, Nigeria 对尼日利亚科吉州农业投入供应部门的评估

Journal of Agri-Food Science and Technology Pub Date : 2022-08-26 DOI: 10.12928/jafost.v3i1.6212

M. Sadiq, Musa Ahmad Isah, Sanni Ozomata Abdullahi, Aishat Ammani Aliyu

{"title":"Assessment of the Agro-Input Supply Sector in Kogi State, Nigeria","authors":"M. Sadiq, Musa Ahmad Isah, Sanni Ozomata Abdullahi, Aishat Ammani Aliyu","doi":"10.12928/jafost.v3i1.6212","DOIUrl":"https://doi.org/10.12928/jafost.v3i1.6212","url":null,"abstract":"Most farmers are experiencing challenges and constraints in accessing agricultural inputs, thus leading to poor and underutilization of agro-inputs and consequently low agricultural productivity in most part of sub-Saharan Africa. This study aimed to assess the agro-input supply sector in Kogi state. A total of 157 input dealers were randomly selected across the twenty-one local government areas in the state. Data were collected using well-structured questionnaire complemented with interview schedule and were analyzed using simple descriptive statistics. Findings reveal that agro-chemicals, fertilizer and feed were the major inputs supplied by most of the retailers and wholesalers that hardly engage in activities that create awareness about their products. Input prices were the most important preference and consideration factor in the purchase of agro-input by customers and form the basis for competition. Casual, family and child labors that proved to be cheaper, commonly accessible and do not require signing of formal employment contract with workers dominated both the retail and wholesale sectors. Poor government support, poor business condition in addition to poor capital base, high transportation cost, price fluctuations, adulteration were the identified major constraints affecting the agripreneurs. The study recommends capacity development on new marketing strategies, registration of businesses with relevant agencies, provision of credit and financial services; formation of formidable, strong and mutual-trust co-operative societies for input supply actors so as to enhance efficiency and effectiveness of the agricultural inputs supply sector in the state.","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127702396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Control Analysis of Black Tea Raw Ingredients (Camellia sinensis) PT ABC 红茶原料(Camellia sinensis) PT ABC质量控制分析

Journal of Agri-Food Science and Technology Pub Date : 2022-08-26 DOI: 10.12928/jafost.v3i1.6308

Hari Haryadi, Atika Tsuroya Iftinaan

{"title":"Quality Control Analysis of Black Tea Raw Ingredients (Camellia sinensis) PT ABC","authors":"Hari Haryadi, Atika Tsuroya Iftinaan","doi":"10.12928/jafost.v3i1.6308","DOIUrl":"https://doi.org/10.12928/jafost.v3i1.6308","url":null,"abstract":"One of the companies that produce black tea in Indonesia is PT ABC. In PT ABC, the processing system Orthodox Rotorvane produces black tea powder according to market demand, which has a small particle size (broken tea) and quick brewing by applying SNI 01-1902-2016 as a reference for production activities and monitoring the production process. This study contribution to investigate the quality of tea leaf shoots used as production raw materials, especially in the flow of raw material handling, the quality control of raw materials, and the value of the proportion of damage to raw materials. The method used is an analysis based on data Tops Not Eligible/Pucuk Tidak Memenuhi Syarat (PTMS) obtained from each plantation block. The output results obtained show that the value of the proportion of damage to raw materials is still within the control limits where there are only one of the six plantation blocks, namely the Kembang plantation block, produces a value of the proportion of damage outside the control limits with the main factors causing it from human factors, equipment, raw materials and working method used. This research contributes to knowing the value of the proportion of shoot damage for each plantation block at PT ABC.","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125676272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0