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Jurnal Pangan dan Agroindustri
Scopus
ISSN 2354-7936 · Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty · 588 articles in the index
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Journal Article
The Color and Chemical Composition of Durian Seed Flour: Effects of Peeling and Boiling Processes
Durian seeds, often considered waste, can be applied as basic ingredients for various food and non-food products. This study aims to explore the effects of a combination of boiling and peeling treatments on the quality of durian seed flour. The experimental design employed a factorial Randomized…
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Journal Article
Mikroenkapsulasi Microencapsulation of Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) by Microwave Assisted Foam Mat Drying Method: Study of Type and Concentration of
Betacyanin found in dragon fruit skin can be used as a natural dye, but it is unstable to external factors. Microencapsulation is a method used to increase the stability of betacyanin pigments during storage. This study aims to determine the effects of the type and concentration of the foaming…
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Journal Article
Evaluation of the Physicochemical Properties of Noodles with Various Processing Methods of Yellowtail Scad (Selaroides leptolepis cuvier)
Noodles are a popular food product typically made from carbohydrates and plant-based proteins. Still, they can also be modified with animal protein. This study aimed to determine the effects of different processing methods for yellowstripe scad on the nutritional value and physical properties of…
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Journal Article
The Effect of Temperature and Extraction Time on The Physicochemical Properties of Pectin Extracted from Rambutan Peel Waste (Nephelium lappaceum L.)
Rambutan (Nephelium lappaceum L.) is a tropical fruit commonly grown in Southeast Asia, particularly Indonesia and Malaysia. High consumption of rambutan generates large amounts of peel waste, which remains underutilized despite its potential. Rambutan peel contains approximately 26% pectin and…
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Journal Article
Dynamic Changes in Xanthine Oxidase Inhibition and Antioxidant Activities During Ganoderma lucidum-Mediated Solid-State Fermentation of Maclura tricuspidata Leaves
In this study, we investigated the dynamic changes in XOD inhibition and antioxidant activity during solid-state fermentation of Maclura tricuspidata leaves mediated by Ganoderma lucidum. XOD inhibitory activity was measured using an HPLC-based uric acid assay, while antioxidant capacity was…
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Journal Article
Comparative Study of Torch Ginger Flower and Curry Leaves Tea: Physicochemical and Sensory Characteristics
This study investigates the addition of torch ginger flowers and curry leaves to black tea to enhance its antioxidant properties. Physicochemical analysis revealed a decrease in pH due to organic acids, while the addition of these ingredients resulted in changes to a*, b*, and L* color values…
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Journal Article
The Effect of Adding Cinnamon Extract on Total Phenol, Antioxidant Activity, and Organoleptic Characteristics of Tempeh Juice Drink
Tempeh, a fermented soybean product, contains active antioxidants that can be developed into tempeh juice drinks. Cinnamon extract can improve the taste and reduce the unpleasant aroma of tempeh juice. This study aimed to determine the effect of adding cinnamon extract on total phenol content…
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Journal Article
Utilization of Yellow Sweet Potato Flour in Pumpkin Puree Pie to Increase Beta-carotene Content
The objective of the study was to analyze the effect of different formulations utilizing yellow sweet potato flour and yellow pumpkin puree on the beta-carotene content and organoleptic characteristics of the pie. The study employed a Completely Randomized Design, with the treatment factor being…
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Journal Article
Study On The Effect Of Different Carrageenan Concentrations On The Physical, Chemical, And Sensory Characteristics Of Pineapple Ice Cream
This study aimed to evaluate the effect of the ratio of pineapple puree and carrageenan on the physical, chemical, and sensory characteristics of pineapple ice cream. The experiment was designed using a Completely Randomized Design (CRD) with four treatment levels of pineapple puree and carrageenan…
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Journal Article
Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition
Biscuits are widely consumed convenience foods, but often have limited nutritional value. This study aimed to evaluate the effect of cocoa bean shell (CBS) flour as a partial substitute for wheat flour on the physicochemical and sensory properties of biscuits and to determine the best formulation…
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Journal Article
Strategy for Maintaining the Quality of Fresh-Cut Melon During Cold Storage Through Corn Starch-Gelatin Edible Coating Enriched with Citric Acid
Fresh-cut melon (Cucumis melo L.) is a popular minimally processed product widely consumed in Indonesia; however, peeling and cutting operations accelerate physiological deterioration, microbial spoilage, and quality loss, thereby shortening its shelf life. The application of edible coatings has…
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Journal Article
Characterization of Physicochemical and Functional Attributes of Purple Corn (Zea mays L. var. ceratina) Flour and Its Application in Gluten-Free Noodle Development
Gluten-free noodles are increasingly important as alternatives to wheat-based products for consumers with gluten intolerance and for the diversification of functional foods. This study aimed to characterize the physicochemical and functional properties of purple corn flour and evaluate its…
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Journal Article
Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design
Abstract The productive life of Indonesian people encourages the consumption of cheap and practical instant noodles, with 3.8% consuming them more than once a day. However, the low protein content of instant noodles requires fortification, one of which is with Spirulina platensis powder which…
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Journal Article
Edible Film Whey-Gelatin: Lama Gelasi, Solubilitas dan Mikrostruktur dengan Penggabungan Bubuk Teh Hijau
Abstract Edible film is a promising eco-friendly alternative to synthetic plastic packaging. This study evaluates the effect of green tea powder on the characteristics of whey-gelatin-based edible films using a completely randomized design with three treatments: P1(5%), P2 (10%), and P3 (15%), each…
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Journal Article
Effect of Sugar Substitution with Date Extract and Honey on the Characteristics of Ginger Hard Candy
Ginger hard candy is a functional food combining the health benefits of ginger with sweetness. This study examined the substitution of granulated sugar and glucose with date extract (Phoenix dactylifera L.) and honey (Apis mellifera) on the physical, chemical, and sensory characteristics of ginger…
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Journal Article
Pengaruh Pre-Cooling dan Perendaman CaCl2, NaCl, serta Ca(OH)2 terhadap Kualitas Fisik-Kimia Cabai Rawit (Capsicum frutescens) selama Penyimpanan Beku
Abstract Bird’s eye chili (Capsicum frutescens) has high economic value in Indonesia, but fluctuating supply causes price instability and challenges for MSMEs. This study evaluated the effects of pre-cooling and soaking in CaCl₂, NaCl, and Ca(OH)₂ solutions on chili physicochemical properties…
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Journal Article
Mikroenkapsulasi Ekstrak Betasianin Kulit Buah Naga Merah: Kajian Rasio dan Konsentrasi Penyalut
Abstract Red dragon fruit peel has a fairly high content of betacyanin pigment, so it has the potential as a natural food color. However, its stability is influenced by various factors. To maintain its stability, microencapsulation technology can be used with the microwave-assisted foam-mat drying…
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Journal Article
Karakteristik Fisikokimia dan Sensori Kopi Biji Mengkudu (Morinda citrifolia L.) dengan Substitusi Kopi Arabika (Coffea arabica)
Abstract Noni seeds are known to be rich in antioxidants and bioactive compounds, making them a promising ingredient for the development of functional food products, such as noni bean coffee. This study aimed to evaluate the effect of different ratios of noni bean coffee to Arabica coffee on the…
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Journal Article
Pendugaan Umur Simpan Mi Instan Labu Kuning Menggunakan Pendekatan Model Arrhenius pada Kemasan yang Berbeda
Abstract Gluten-free pumpkin instant noodles is one of the developments of pumpkin-based processed products. The purpose of this study was to determine the shelf life of pumpkin instant noodles using the Arrhenius model ASLT method in different packaging. The types of packaging used were…
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Journal Article
Physicochemical, Microbiological, and Sensory Characteristics of Soy Milk Yoghurt with the Addition of Cascara Extract
Abstract Cascara contains antioxidants and polyphenols that can be used as additives in probiotic drinks, such as soy milk yogurt. The purpose of this study was to determine the physicochemical, microbiological, and sensory characteristics of soy milk yogurt with the addition of cascara extract…