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Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Mini Review: Various Processing of Organic Waste into Food Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be uti...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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Effect of Audiovisual Media to Improving Floor Exercise Learning Outcomes
Miftakhul Huda, Reza
; Ibnu Fatkhu Royana
; Kusuma Prastiwi, Bertika
; Utvi Hinda Zhannisa
; Mert Kurnaz
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
The purpose of this study was to determine the difference in the effect of using visual media (pictures) and audiovisual (video) on student learning outcomes in floor gymnastics. This study used a quasi-experimental design. The research design of this study was a two-group pre-experimental design. The purpose of this study was to determine the impact of video and image learning platforms. The research sample was separated into two groups, the first group received video learning treatment and the...
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Bioplastic Synthesis based on Modified Heat Moisture Treatment (HMT) Sago Starch (Metroxylon Sp) and its Application as Powdered Coffee Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The physical, mechanical and degradability properties of bioplastics made from natural and Heat Moisture Treatment (HMT) modified sago starch and their application as packaging for ground coffee were studied. HMT modification increased the amylose content by 4% and decreased the expandability by 7.16%. HMT-modified starch can also reduce the hydrophilicity of bioplastics as indicated by a decrease in WVTR value by 10% and solubility by 59%. The results also showed that bioplastic from natural an...
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Development of a STEM-PJBL-Based Digital Book With Geogebra™ Using the Assure Model to Enhance Students’ Mathematical Literacy in Geometry
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
Mathematical literacy among junior high school students in Indonesia remains low due to limited educational resources that support its development. Many materials emphasize procedural mathematics rather than critical thinking and problem-solving, hindering real-world application. The STEM-Project-Based Learning (STEM-PjBL) approach addresses this by connecting mathematics to everyday life and integrating technology like GeoGebra™ for interactive learning. This study aims to develop a digital boo...
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Awareness of Pre-Service Teachers Technological Pedagogical Content Knowledge for Instruction in Universities in Ogun State
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
This research investigates the awareness of Technological Pedagogical Content Knowledge (TPACK) among pre-service teachers in Ogun State, Nigeria universities. Understanding how future educators perceive and utilise technology is crucial for effective teaching and learning in the context of increasing technological integration in education. The primary purpose of this study was to assess the availability of technology resources, evaluate pre-service teachers' awareness of TPACK, and explore pote...
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