Journal of Agri-Food Science and Technology

Receiving and Storage Process Analysis Raw Materials using Check Sheet Method and Fishbone Diagram

2023-11-03T15:07:24+00:00

Raw materials are very important to make sure finished product have a good quality or as the standard Company. Storage of raw materials can cause physical and chemical damage as well as the development of microorganisms and shorten the shelf life of materials. The method of data collection is done by collecting primary data in the form of observations, interviews and documentation. Secondary retrieval in the form of literature study which is then carried out the problem-solving analysis in the form of check sheets and fishbone diagram. Raw material was compared the company's standards with SNI regarding the quality requirements of arrowroot starch. The results show that the main cause of non-compliance with the company's SOP comes from humans. It can be concluded that the incoming raw materials are weighed and quality checked by QC by storage of raw materials by the storage criteria of each raw material including temperature, storage time, room and storage position. At the same time, we have measures accident which have greater occurrence probability to eliminate the risk of rejected product.

Characterization of Freeze-Dried Strawberries (Fragaria x ananassa var. Mencir): Quality on Physical Information

2024-08-08T07:26:30+00:00

Drying fruits has many advantages for consumers, such as allowing them to be consumed in various processes and products during all seasons. Freeze-dried strawberries (FDS) are an alternative for adding value to fresh strawberries, extending shelf life, and maintaining fresh fruit characteristics. The study contributed to determine the quality physical characteristics of FDS produced using osmotic dehydration (OD) combined with freeze-drying. A combination of FDSs production with three factors and levels, freezing times (4d, 14d, and 21d); OD solution concentrations (40°Brix, 50°Brix, and 60°Brix); cleavage times (initial, pre-OD, and post-OD); immersion times of 120 minutes; and lyophilization times of 24 hours were used to prepare FDS. The quality of physical information of FDSs was the color of the skinned fruit (L*a*b* and change of color (∆E)) and texture. The results of the study showed that the highest degree of L* and a* values were found in the combination of 14d, 50°Brix, post-OD; the lowest b* value was found in the combination of 21d, 40°Brix, initial split; the lowest ∆E value and the highest FDSs skin texture was found in the combination of 4d, 60°Brix, pre-OD. As an innovation, since no official Indonesian National Standard (SNI) is used as a reference for producing FDS, the research contributes to making good FDS products.

Enriched of Orange Jam (Marmalade) with vitamin C

2024-08-27T05:38:11+00:00

This study explores the enrichment of orange jam, also known as marmalade, with vitamin C. Orange jam is a popular preserve enjoyed worldwide, prized for its tangy flavor and versatility. However, the conventional processing methods involved in its production may lead to a loss of essential nutrients, including vitamin C. To address this issue, the enrichment of orange jam with vitamin C is proposed to enhance its nutritional value. Various techniques can be employed to enrich orange jam with vitamin C, including fortification during the manufacturing process or through the addition of vitamin C-rich ingredients such as citrus fruits or supplements. Additionally, the stability of vitamin C in jam formulations must be considered to ensure its efficacy throughout the product's shelf life. The enrichment of orange jam with vitamin C offers numerous benefits, including enhancing its nutritional profile, boosting consumer health, and potentially extending its market appeal. Furthermore, the addition of vitamin C may contribute to the preservation of the jam by acting as an antioxidant, thereby extending its shelf life. In conclusion, enriching orange jam with vitamin C presents a promising opportunity to enhance its nutritional value and appeal to health-conscious consumers. Further research is warranted to optimize enrichment techniques, ensure stability, and evaluate the sensory attributes of fortified orange jam to meet consumer expectations and preferences. This research is contributes to explore the benefit of vitamin c addition on orange jam.

Halal Perspective Review of Cultured Meat Stem Cell Method

2024-11-06T00:28:29+00:00

Cultured meat is meat made in vitro based on cells or biotechnology meat that can replace animal meat products in general. The halal status of cultured meat is still a matter of debate in society. The aim of writing this systematic literature review is to discuss the halal status of cultured meat. The method used in writing this systematic literature review is based on the results of a systematic literature review; several researchers used Google Scholar, ScienceDirect, and other applications such as Microsoft Excel. SLR is an effort to make the often subjective literature review more objective to reduce researcher bias. This paper uses a systematic literature review to review published studies on halal perspectives of cultured meat. The relevant material was accessed and sourced from Google Scholar databases with a publication period from 2022-2024 and provide open access journals. Research results show that animal cells taken from animals that have been slaughtered according to Islamic law and rules are said to be halal for consumption. However, if the production of cultured meat comes from non-halal animals or from halal animals but the slaughter is not in accordance with Islamic law and rules, then it is haram for consumption.

Comparison of Yam Composite Cookies Sensory Characteristic Between Sugar and Stevia Sweeteners

2024-03-25T03:19:29+00:00

Yam (Dioscorea alata L.) is one source of carbohydrates with a low glycemic index. It is useful for controlling blood glucose levels. Yam has high carbohydrate and protein content but low sugar content. This research contributed to compare the sensory characteristics of the yam composite cookies between sugar and stevia sweeteners. This research is a quasi-experimental study with a cross-sectional design. Purple yam tubers were made into yam flour. The composite was made from yam flour and green bean flour (F1=100:0; F2= 80:20; F3= 60:40; F4= 40:60; F5= 20:80) (%w/w). Composites were processed into cookies with sugar and stevia sweeteners. Cookies with sugar and stevia sweeteners tested sensory characteristics to 31 in healthy adults aged 25-35. The results showed that the sensory characteristics of shape, size, color, texture, sweet taste and umami taste of yam cookies with sugar sweetener were not better than stevia sweetener. In contrast, the sub-variables of aroma, taste, and overall sweet potato cake with sugar were better than stevia. This implies that yam composite cookies with stevia sweeteners are healthier, but less desirable.

Physical, Chemical, and Biological Pretreatment of Lignocellulose in Oil Palm Empty Fruit Bunches (OPEFB)

2024-11-19T05:01:14+00:00

Oil Palm Empty Fruit Bunch (OPEFB) constitutes a solid waste generated by the palm oil industry. Empty palm oil bunches contain cellulose or fiber. This component is the primary source for generating valuable products, including fermented sugar, chemicals, liquid fuel, carbon sources, and energy. This research contributed to determine the lignin, hemicellulose, and cellulose content of empty palm oil fruit bunches during biological, physical and chemical Pretreatment, as well as to determine the degradation of lignin, hemicellulose and cellulose. Physical treatment uses steam explosion, chemical treatment uses NaOH and biological treatment uses Trichoderma reesei FNCC 6012. Pretreatment using steam explosion has temperature levels ranging from 120 ℃, 140 ℃, and 160 ℃. Treatments using NaOH consisted of concentrations of 2%, 4%, and 6%, while treatments using Trichoderma reesei were based on fermentation times of 5 days, 10 days, 15 days. This preliminary treatment functions to reduce the lignin levels in empty palm oil fruit bunches. The parameters observed in this research were lignin, hemicellulose and cellulose content. The research results showed that treatment using Steam explosion at temperatures of 140 ℃ and 160℃ was able to reduce lignin levels by 16.03% and 15.90%. Treatment using steam explosion at a temperature of 160 ℃ and Trichoderma reesei for 15 days was able to increase Hemicellulose levels by 35.84% and 36.21%. Treatment using Steam explosion at a temperature of 160℃ gave the best effect on cellulose of 51.09%.