https://jtfat.umsida.ac.id/index.php/jtfat/issue/feed 2025-01-30T21:50:28+00:00 adminjtfat jtfat@umsida.ac.id Open Journal Systems <p>Focus in this journal to communicating the results of research of professors, teachers, practitioners, and scientists in the field of food, food processing technology and agricultural industrial technology.</p> <p>Scope in this journal is:</p> <ol> <li class="show">Food processing technology / agricultural products</li> <li class="show">Food &amp; nutrition</li> <li class="show">Food chemistry</li> <li class="show">Food microbiology</li> <li class="show">Post-harvest technology</li> <li class="show">Food biotechnology</li> <li class="show">Food sensory evaluation</li> <li class="show">Agricultural industrial technology</li> </ol> <p>&nbsp;</p> https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1643 2025-01-14T04:18:50+00:00 Sutrisno Adi Prayitno sutrisnoadi2007@umg.ac.id Dwi Retnaningtyas Utami dwiretnaningtyas@gmail.com Silvy Novita Antrisna Putri silvynovita@gmail.com

<p><em>The use of mangrove leaves as a functional ingredient is associated with secondary metabolites such as steroids, saponins, tannins, phenols, flavonoids, antioxidants, magnesium, sodium, potassium and calcium.&nbsp; This research determined the total phenol content (TPC), total flavonoid content (TFC) and antioxidants (IC50) in dry and fresh mangrove leaf infusion extracts. The method used was infusion extraction. The materials used are fresh mangrove leaves and dried leaves (dried in the oven). The data obtained then discussed descriptively based on the average obtained in the calculations. The research results showed that the type or condition of leaves used has an influence on TPC, TFC and Antioxidants (IC50). Oven drying can produce higher levels of secondary metabolites compared to fresh leaf infusion (TPC, 36 mg GAE/g; TFC 4.12 mg QE/g; IC50 225,706 ppm). Dried leaf extraction has better potential in producing secondary metabolic compounds and antioxidants. The choice of extraction method and type of solvent is highly recommended for further research objectives, because it suits research interests. It is recommended that when making functional drinks (tea) from mangrove leaves, to add other sources of ingredients such as dried lemon or mint leaves so that the resulting flavor is fresher and provides a better linking assessment of preferences.</em></p>

2025-01-13T07:38:27+00:00 Copyright (c) 2025 Sutrisno Adi Prayitno https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1640 2025-01-30T21:50:28+00:00 Richardus Aprilianto richardusapriliantoberkah@gmail.com Retnani Rahmiati retnani@gmail.com Kejora Handarini kejora@gmail.com

<p>Jam is a processed food in a gel or semi solid food from fruit pulp with sugar, acid and food additives. Use of food additives with maximum threshold will effect in our body health. Beside of food additives, physical quality characteristics are also important to making the jam. The purpose of this study was to determine value&nbsp;of sodium benzoat, cyclamate, dossolved solids and water content based on merk and various commersial product of jam in Surabaya region. The research method was a&nbsp;descriptive observations with a total of 21 sample tested.&nbsp;The data in this study were analyzed descriptively and inferential statistics.&nbsp;From the research results, were obtained that 14,8% sample exceeds the threshold of sodium benzoat regulation, 61.9% had a little high water content, all of sample followed the regulation in cyclamate threshold and dissolved solids. The result show value of cyclamate was inversely proportional to dissolved solids. Differences in different brands and variants was not significant in the test results of sodium benzoat, cyclamate and water content. While in dissolved solids the brands provided significant different.</p>

2025-01-30T08:13:12+00:00 Copyright (c) 2025 Richardus Aprilianto, Retnani Rahmiati, Kejora Handarini