Vol. 7 No. 1 (2026): March

View Vol. 7 No. 1 (2026): March

This issue (Journal of Agri-food Science and Technology (JAFoST) Volume 7 Issue 1, Year 2025) consists of 7 articles.
The author's affiliation countries are coming from INDONESIA, THAILAND, TAIWAN, and MALAYSIA.

Published: 2026-03-31

Articles

  • Figure 1. pH and lactic acid bacteria of corn-yogurt powder was affected by concentration of Tween 80.

    The Effect of Using Tween 80 as A Foaming Agent on Drying Corn-Yogurt Using the Foam-Mat Method

    👥 Nur Aini(1)★, Ratih Tiara Dewi(2), Pepita Haryanti(3), Vincentius Prihananto(4), Anita Khairunnisa(5), Budi Sustriawan(6), Hadana Sabila Arsyistawa(7), Annisa Fitriati(8), Indarto Indarto(9), Banun Diyah Probowati(10)
    (1) Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
    (2) Magister of Science, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
    (3) Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
    (4) Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
    (5) Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
    (6) Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
    (7) Magister of Science, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
    (8) Department of Food Technology and Nutrition, Mahasarakham University, Maha Sarakham Province, Thailand
    (9) Department of Agricultural Engineering, Faculty of Agricultural Technology, Jember University, Jember, Indonesia
    (10) Department of Agricultural Industrial Technology, Faculty of Agriculture, Trunojoyo Madura University, Bangkalan, Indonesia
    📈 Abstract : 76    📥 PDF : 125
    DOI 10.12928/jafost.v7i1.14194 📄 1-14
  • Arumanis manggo jelly production

    The Effect of Carrageenan and Konjac Proportion as Gelling Agents on the Physicochemical Characteristics and Hedonic Value of Arum Manis Mango Jelly Drink

    👥 Siti Susanti(1), Hafidhi Izzati(2), Bhakti Etza Setiani(3), Hega Bintang Pratama Putra(4), Maela Rizky Kusumastuti(5)★
    (1) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
    (2) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
    (3) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
    (4) Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
    (5) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
    📈 Abstract : 86    📥 PDF : 105
    DOI 10.12928/jafost.v7i1.13800 📄 15-22
  • Figure 1. Profile of TFC (A), TPC (B), and DPPH scavenging activity (C) of the individual components of the polyherbal drink.

    Optimization and Interaction Effects of a Traditional Antioxidant Polyherbal Drink using Design Expert

    👥 Dwi Hartanti(1)★, Alwani Hamad(2), Satriyo Krido Wahono(3), Addien Anugerah Insani(4), Firman Wicaksana(5)
    (1) Department of Pharmaceutical Biology, Faculty of Pharmacy, Universitas Muhammadiyah Purwokerto, Banyumas, Indonesia
    (2) Department of Chemical Engineering, Faculty of Technology and Science, Universitas Muhammadiyah Purwokerto, Banyumas, Indonesia
    (3) Research Center for Food Technology and Processing, Badan Riset dan Inovasi Nasional, Gunungkidul, Indonesia
    (4) Department of Pharmaceutical Biology, Faculty of Pharmacy, Universitas Muhammadiyah Purwokerto, Banyumas, Indonesia
    (5) Department of Pharmaceutical Biology, Faculty of Pharmacy, Universitas Muhammadiyah Purwokerto, Banyumas, Indonesia
    📈 Abstract : 94    📥 PDF : 99
    DOI 10.12928/jafost.v7i1.14491 📄 23-31
  • Figure 3. Physical condition changes over days on the strawberry.

    Development and Application of an Edible Coating from Avocado Seed Starch (Persea americana Mill.) and Vetiver Root Extract (Vetiveria zizanioides L.) for Food Quality Preservation

    👥 Gempur Irawan Supena Putra(1)★, Syahidah Asma Amanina(2), Iis Tentia Agustin(3), Nurlia Damayanti(4)
    (1) Department of Biochemistry, Faculty of Science and Mathematics, IPB University, Bogor, Indonesia
    (2) Faculty of Pharmacy, Universitas Indonesia, Depok, Indonesia
    (3) Department of Biochemistry, Faculty of Science and Mathematics, IPB University, Bogor, Indonesia
    (4) Agricultural Industrial Technology, Faculty of Agricultural Technology, IPB University, Bogor, Indonesia
    📈 Abstract : 88    📥 PDF : 76
    DOI 10.12928/jafost.v7i1.14593 📄 32-42
  • Effect of Steaming Time on the Bioactive Compound Content and Antioxidant Activity of Sprouted Cowpea (Vigna unguiculata) Tempeh Flour

    Effect of Steaming Time on the Bioactive Compound Content and Antioxidant Activity of Sprouted Cowpea (Vigna unguiculata) Tempeh Flour

    👥 Hamidatun Hamidatun(1)★, Lukman Azis(2), Anisa Zahra(3), Nisa Alfilasari(4), Anik Nur Habyba(5)
    (1) Department of Food Technology, Faculty of Food Technology and Health, Sahid University, Jakarta, Indonesia
    (2) Department of Food Technology, Faculty of Science and Technology, University of Al-Azhar Indonesia, Jakarta, Indonesia
    (3) Department of Food Technology, Faculty of Science and Technology, University of Al-Azhar Indonesia, Jakarta, Indonesia
    (4) Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkhla University, Songkhla, Thailand
    (5) Department of Industrial Engineering and Management, Yuan Ze University, Taoyuan City, Taiwan
    📈 Abstract : 95    📥 PDF : 93
    DOI 10.12928/jafost.v7i1.15444 📄 43-54
  • Research method flowchart.

    Feasibility Study of Snake Fruit Chips Business as a Value-Added Transformation for Strengthening Sustainable Agroindustry

    👥 Wildan Fajar Bachtiar(1)★, Annie Mufyda Rahmatika(2), Galih Kusuma Aji(3), Sonia Dora Febri Esa(4), Rini Setyowati(5), Artisya Ramadhanti(6), Convelica Tanaya Sugwanti(7), Ghefira Tsaniya Raihani(8), Mohd Hairy Ibrahim(9)
    (1) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (2) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (3) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (4) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (5) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (6) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (7) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (8) Department of Agroindustrial Product Development, Sekolah Vokasi, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (9) Department of Geography and Environment, Faculty of Human Sciences, Universiti Pendidikan Sultan Idris, Perak, Malaysia
    📈 Abstract : 86    📥 PDF : 118
    DOI 10.12928/jafost.v7i1.15797 📄 55-71
  • Pearson correlation heatmap in lokio during blanching treatments at different temperatures and times. Values in each cell represent Pearson’s correlation coefficients (r).

    Integrated Effects of Hot Water Blanching on Alliin Degradation, Physical Quality, and Aroma Acceptability of Lokio (Allium chinense G. Don)

    👥 Eva Mayasari(1), Supriyadi Supriyadi(2)★, Retno Indrati(3), Widiastuti Setyaningsih(4)
    (1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
    (4) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
    📈 Abstract : 77    📥 PDF : 82
    DOI 10.12928/jafost.v7i1.15777 📄 72-85