Journal of Agri-Food Science and Technology

The Effect of Drying Methods on the Physicochemical Characteristics of Curly Red Chili (Capsicum annuum L.)

2025-04-14T06:30:46+00:00

Curly red chili has high nutritional content, which includes capsaicinoids, vitamin C, carotenoids, and antioxidant compounds. However, their high moisture content renders them perishable. During peak harvest seasons, prices for chili significantly decrease, while they tend to rise in colder months. Inefficient postharvest technologies contribute to substantial waste due to damage. Effective postharvest processing, such as drying, mitigates these challenges by reducing moisture content and extending shelf life. Various drying methods, including food dehydration, oven, vacuum frying, and freeze drying, have distinct advantages and disadvantages. Comparative studies have been conducted on these methods specifically for curly red chili. This study contributes to evaluating the effects of different drying methods on the color, moisture content, vitamin C content, and capsaicin concentration of curly red chili (Capsicum annuum L.) in order to determine the most effective method for preserving its nutritional and physicochemical qualities. The results indicate that the drying method significantly influences the physicochemical properties of curly red chili. Among the methods tested, freeze-drying emerged as the most effective, based on the color of 66.69 ± 2.25, moisture content of 3.81%, and vitamin C of 94.34 mg/100g. The optimal treatment yielded a spiciness level of 16504.71 SHU with a capsaicinoid content of 1100.32 mcg/g. Further research is needed to explore how moisture content affects capsaicin levels in curly red chili.

Evaluation of Antioxidant Activity in Traditional Indonesian Herbal Medicine (Jamu) Using ABTS and DPPH Testing Methods

2025-04-23T09:06:41+00:00

Herbal medicines are widely consumed as natural antioxidants to prevent oxidative stress-related diseases. Accurate assessment of antioxidant activity is essential, yet different methods may yield varying results. This study contributed to compare the antioxidant activities of ten commercial herbal medicines using ABTS (2,2’-azinobis- (3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1picrylhydrazyl) assays and evaluate the correlation between both methods. Ten herbal formulations were collected from local producers in Samarinda, Indonesia. Each product was mixed with low-fat milk (1:10 w/v) to enhance bio-accessibility and extracted via sonication and centrifugation. Antioxidant activity was analyzed using ABTS and DPPH radical scavenging assays. Percentage inhibition and IC₅₀ values were calculated. Statistical analysis was performed using GraphPad Prism 9.5.0 with Pearson correlation at a 95% confidence level. ABTS inhibition ranged from 10.54% to 72.73%, while DPPH ranged from 8.89% to 49.03%. IC₅₀ values were lower in ABTS (13.51–105.36 µg/mL) than in DPPH (20.11–165.50 µg/mL). A moderate positive correlation (r=0.5390) between inhibition results was observed but was not statistically significant (p=0.1079). Among all samples, the herbal formulation containing turmeric, betel leaf, areca nut, and manjakani exhibited the highest antioxidant activity with 72.73% inhibition (ABTS) and an IC₅₀ of 13.51 µg/mL. The differing sensitivities of ABTS and DPPH assays suggest that both methods should be used complementarily to obtain a comprehensive antioxidant profile of herbal products.

The Impact of Drying Temperature and Duration on the Physicochemical and Sensory Properties of Cascara Powder Enriched with Emprit Ginger (Zingiber officinale var. amarum)

2025-02-03T05:46:25+00:00

Cascara, derived from dried coffee pulp, is abundant in polyphenols such as catechin and epicatechin, offering substantial potential for diverse uses. Enriching cascara powder (CP) with emprit ginger (EG) is an ideal innovation, as both are rich in antioxidants, enhancing sensory attributes and health benefits. This study contributed to the effect of different drying temperatures and durations on the physicochemical and sensory properties of CP with and without EG. This study utilized a completely randomized design (CRD) with two factors: drying temperature (45°C, 55°C, and 65 °C) and duration (24, 48, and 72 h). The physicochemical analysis included moisture content, ash content, pH, reducing sugars, total phenolic content, and antioxidant activity of RSA. Sensory evaluation assessed color, taste, and aroma. The results indicated that moisture, ash, pH, reducing sugar, and total phenol contents ranged from 3.82–7.45%, 3.59–10.79%, 4.26–6.51, 14.78–58.51%, and 10.34–50.37 mg GAE/g, respectively. The antioxidant activity of RSA ranged from 45.59% to 87.73%. The sensory tests showed that all formulations were liked by the panelists. Based on physicochemical and sensory properties, the F3t1 formulation with EG was of the best quality. The optimal drying temperature and duration were 45°C and 24 h, with 75% CP and 25% EG (F3t1+J1). This work significantly contributes to the field of food technology by offering valuable insights into the utilization of coffee by-products and the incorporation of bioactive-rich compounds to create innovative, health-focused functional beverages.

Trends in Indonesian Fermented Fish Research (1967–2024): A Bibliometric Analysis based on Scopus Database

2025-10-04T06:07:07+00:00

Indonesia has a variety of fermented fish products. These products are frequently the subject of academic studies, which result in related research publications. This research contributes to identifying research trends in fermented fish products, particularly in Indonesia. The data sources used are scientific documents published in Scopus. The data were processed in Excel and VOSviewer for data mapping. A total of 83 relevant publications on Indonesian fermented fish were obtained, with the largest output from Indonesia, namely 73 publications. The collected publications published from 1967 to 2024 include 53 articles, 21 conference papers, 4 book chapters, 3 reviews, and 2 books. Data were retrieved in August 2024 using four search strings, i.e, “Fermented Fish AND Indonesia”, “Indonesian Fermented AND Fish”, “Fish Fermentation AND Indonesia”, and “Fermented Seafood AND Indonesia”. The main fermented fish products discussed are terasi (13 publications), bakasang (8 publications), budu (8 publications), peda (6 publications), bekasam (11 publications), jambal (3 publications), rusip (4 publications), chao (4 publications), wadi (3 publications), and inasua (5 publications). The current trend in Indonesian fermented fish focuses on three main areas: microbial diversity and the role of lactic acid bacteria; chemical characteristics and nutritional value; and food safety of fermented fish products. Further research has the potential to develop starter cultures, identify the bioactive compounds, assess food safety, and standardize the fermentation process to maintain product quality.

Exploring the Potential of Durian Seed Flour, Jack Bean Sprouts Flour, and Chia Seeds in Biscuits for Underweight Toddlers as an Alternative Complementary Foods (MPASI)

2025-08-21T16:44:17+00:00

Biscuits with sufficient energy and protein can be provided as complementary feeding to meet the dietary needs of underweight toddlers. This study aims to determine the effect of the proportion of durian seed flour, jack bean sprout flour, and chia seeds on the protein content, fat content, and hedonic quality of biscuits. This study uses the Completely Randomized Design (CRD) method with three biscuit proportions, with the ratio of durian seed flour:jack bean sprout flour:chia seeds T1 (35%:45%:5%), T2 (45%:35%:5%), and T3 (55%:20%:5%). Total protein and fat content testing were carried out in duplicate on each sample, 6 times, then analyzed using SPSS 25 using the ANOVA method and DMRT further test (p<0.05). While the hedonic test and hedonic quality were analyzed using the Friedman test followed by DMRT (p<0.05). The best treatment was selected based on the effectiveness index test. The proportion of durian seed flour biscuits, jack bean sprout flour, and chia seeds affects protein, fat, color quality, aroma quality, aftertaste quality, texture quality, aroma preference, aftertaste preference, texture preference, and overall preference. The best formula biscuit is biscuit with a proportion of 45% durian seed flour, 35% jack bean sprout flour, and 5% chia seeds, containing 459.28 kcal of energy, 15.33% db protein, 16.72% db fat, 61.87%db carbohydrates, 4.82% wb water, 1.26% db ash, and a serving size of 19 pieces biscuit will provide 20% of toddler daily protein requirements.