Journal of Applied Food Technology
type: channel
description: Journal of Applied Food Technology e-ISSN: 2614-7076 Journal of Applied Food Technology (JAFT) is an international journal that publishes original research articles, review papers, and short communications in the field of applied food science and technology. The journal is an official worldwide publication of the Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia, and is published in collaboration with Indonesian Food Technologists. Open Access Policy This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. Peer-Reviewed Quality Articles undergo a rigorous double-blind peer-review process to ensure scientific integrity. Publication Frequency Published twice a year with an online-first policy, with issues released in June and December. Indexed in
publisher: Diponegoro University
language: en-US
publication name: Journal of Applied Food Technology
issn: 2355-9152
copyright: The authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro. Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed. Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Applied Food Technology are sole and responsibility of their respective authors and advertisers. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
items: Optimization and Characterization of Sea Grape Carrageenan (Caulerpa sp.) Using Ultrasonic-Assisted Extraction and Microwave-Assisted Extraction Methods
items: Paradoxes at The Heart of Protein Transition
items: Prevalence of Escherichia coli and Coliform Contamination in Unbranded Refillable Drinking Water Depots in Rural South Lampung, Indonesia: A Case Study around ITERA
items: Occurrence and Survival Dynamics of Selected Foodborne Pathogens in Naturally Fermented Milk from Informal Markets in Zimbabwe
items: Alternative Proteins, Meat and Dairy Analogues: Are They Viable Consumer Options?
items: Green Chitosan Extraction from Vannamei Shrimp Shell Waste Using Natural Organic Acids for Food Biopolymer Applications
items: Formulation Optimization of Chitosan-Based Edible Films Using Organic Acid Solvents, Fatty Acids, and Sodium Benzoate for Sustainable Food Packaging Applications
items: Effect of Time and Cycle Number of Hot Water Blanching on the Hardness of Waxy Granola Potato
items: Rice Bran Oil: Extraction Technologies, Composition, and Applications – A Review
items: Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit
items: Physicochemical and Antioxidant Properties of Carapa procera Seed Oil from Korhogo, Côte d’Ivoire
items: Antioxidant Activity, Dietary Fiber, Colour Analysis (L,a,b) and Viscosity of Kiwi–Kepok Banana Fruit Leather with Moringa oleifera Addition
items: Cross-sectional Method of Sugar Content and Essential Nutrients in Commercial UHT Milk for Toddlers in Indonesia
items: Multivariate Exploration of Food Security in the Sulampua Region Identification of Clusters and Dominant Dimensions of Food Security
items: Improved Extrusion Cooking Technology (IECT): Utilization of Milder Conditions for Better Starch Modification
items: Food Irradiation for Food Safety: Consumer Awareness, Attitudes, and Acceptance Toward Irradiated Food in Indonesia
items: Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder
items: Development and Characterization of Calcium Lactate-Activated Sodium Alginate-Gum Arabic Edible Films
items: Integrating Halal Consumer Awareness and Sustainability to Enhance Satisfaction and Purchase Decisions in the Franchise Ice Cream Market
items: Mechanisms and Applications of Essential Oils as Natural Preservatives in Meat Products: A Review

Optimization and Characterization of Sea Grape Carrageenan (Caulerpa sp.) Using Ultrasonic-Assisted Extraction and Microwave-Assisted Extraction Methods
type: item
description: This study aimed to optimize carrageenan extraction from sea grape (Caulerpa sp.) and to characterize physicochemical properties in comparison with commercial carrageenan using Ultrasonic-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE) methods. Extraction optimization was conducted using Response Surface Methodology (RSM), a Box-Benhken Design was employed to evaluate the effects of sample amount, solvent concentration, and time on yield, viscosity, and sulfate content. The extracted carrageenan was then analyzed for yield, moisture content, ash content, sulfate content, viscosity, water holding capacity (WHC), and solubility. The results showed that the optimum extraction conditions for the MAE method were obtained at a sample size of 40 g, a solvent concentration of 10%, and an extraction time of 40 minutes, resulting in a predicted carrageenan yield of 15.23%, 3.66 cP viscosity, and 27.61% sulfate content. Experimental validation under the predicted optimum conditions yielded an extraction yield of 14.53%, viscosity of 3.68 cP, and sulfate content of 24.71%. Meanwhile, the UAE method achieved optimum conditions at a sample size of 20 g, a solvent concentration of 9.11%, and an extraction time of 40 minutes, with a predicted yield of 11.01%, 3.54 cP viscosity, and 18.55% sulfate content. Experimental validation under the predicted optimum conditions yielded an extraction yield of 13.12%, viscosity of 3.60 cP, and sulfate content of 17.30 %. Under these conditions, the extracted carrageenan showed a water content of 9.34–9.94%, ash content of 53.01–54.72%, sulfate content of 17.30–24.21%, viscosity of 3.60–3.68 cP, water holding capacity (WHC) of 102.93–110.61 g/g, and solubility ranging from 71.80% to 95.23% depending on temperature. Compared to commercial carrageenan, the extracted product exhibits a much lower viscosity but a comparable sulfate content that is still within the standard range.
creator: Amalia Wahyuningtyas
creator: Zada Agna Talitha
creator: Lasuardi Permana
creator: Ajeng Ayuningtias
creator: Isnaini Yusroh Adyani
creator: Nayla Rizki Barryawan
creator: Ranita Helina Br Ginting
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-08-04
publication date: 2026-08-04
volume: 13
number: 2
starting page: 106
ending page: 117
doi: 10.17728/jaft.31958

Paradoxes at The Heart of Protein Transition
type: item
description: Research highlights that while alternative proteins hold significant promise for reducing the environmental burden of food systems, their widespread adoption is entangled in a web of structural, nutritional, commercial, and societal paradoxes. The literature collectively points to a fundamental tension: the protein transition is being pursued through substitution rather than reduction, processing rather than simplification, and market expansion rather than systemic reform. This study, therefore, aims to synthesize and rephrase the key evidence across paradoxes at the heart of protein transition through a comprehensive literature survey based on the Fermi Paradox. Overall, the findings suggest that core paradoxes of the protein transition explain why alternative proteins often maintain, rather than disrupt existing systems; but achieving a meaningful and equitable protein transition requires systemic reform that goes beyond ingredient substitution to address overconsumption, processing trade-offs, and governance gaps.
creator: Leila Mehdizadehtapeh
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-07-30
publication date: 2026-07-30
volume: 13
number: 2
starting page: 100
ending page: 105
doi: 10.17728/jaft.31918

Prevalence of Escherichia coli and Coliform Contamination in Unbranded Refillable Drinking Water Depots in Rural South Lampung, Indonesia: A Case Study around ITERA
type: item
description: Drinking water is an important aspect for the body in sustaining life. In Indonesia, the refillable drinking water depot business is now growing rapidly and has an important meaning in providing drinking water that is easily accessible to the community. However, drinking water is a product that is susceptible to contamination, so public ignorance of the quality of refillable drinking water needs to be analyzed to avoid the risk of diseases that may be caused by refillable drinking water from depots such as diarrhea. The purpose of this study was to test the presence of E. coli and Coliform bacteria in refillable drinking water produced by depots in Rural Indonesia. The sampling method in this study used simple random sampling method. For the analysis of E. coli and Coliform bacteria, the Most Probable Number (MPN) method was used and identification of Coliform types based on biochemical tests (TSIA, SIM, citrate, urease). The results showed that five samples tested were positive for Coliform >0/100 mL and three samples contained E. coli. The hygiene of both operators and consumers is an important factor in producing quality drinking water. The five depots showed that none of the operators cared about their own hygiene.
creator: Ade Alifa Mutiara Marchy
creator: Syahrizal Nasution
creator: Yosi Syafitri
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 13
number: 2
starting page: 93
ending page: 99
doi: 10.17728/jaft.31961

Occurrence and Survival Dynamics of Selected Foodborne Pathogens in Naturally Fermented Milk from Informal Markets in Zimbabwe
type: item
description: Informal markets are important in the supply chain of dairy products in Zimbabwe. The objective of this study was to determine the prevalence of S. aureus, Salmonella spp and E. coli in naturally fermented milk and its survival during controlled milk fermentation. Thirty samples of naturally fermented milk were collected from milk vendors in Harare and Gweru central business districts together with 15 raw milk samples from five dairy farms around two towns. All samples were analysed for pH while naturally fermented milk samples were further analysed for total bacterial count, total coliform, lactic acid bacteria, Salmonella spp., E. coli and S. aureus at 0 h while raw milk samples were analysed for the same parameters at 0, 12 and 24 h during natural fermentation. Four samples of commercial UHT milk were obtained, 2 were inoculated with a starter culture together with S. aureus and E. coli respectively while the other 2 were inoculated with starter culture, allowed to ferment and then inoculated with both E. coli and S. aureus respectively when the milk had set. Samples were tested for pH, E. coli and S. aureus during fermentation at 0, 6, 12, 18 and 24 h. Total bacteria counts of samples from vendors ranged between 6.55±0.31 to 9.00±0.04 log10 CFU/mL while total coliform ranged from 2.06±0.14 to 6.70±0.10 log10CFU/mL. E. coli were enumerated in all samples in the range of 1.33±0.15 to 5.83±0.10 log10CFU/mL. S. aureus was enumerated in 5 of the 10 samples where it ranged between 5.00±0.20 to 6.07±0.25 log10CFU/mL. Both S. aureus and E. coli survived acidic conditions during fermentation. The occurrence and survival of these pathogens raise compliance concerns with Zimbabwean food safety legislation. It is therefore recommended that food business operators producing and or selling naturally fermented milk must adhere to strict hygienic practices. In addition, strengthening enforcement of existing food legislation in Zimbabwe and improving the capacity of national foo…
creator: Desmond Tichaona Mugadza
creator: Tsitsi Cythia Mupfeki
creator: Michael Makoni
creator: Tafadzwa Matambanadzo
creator: Talknice Zvamaziva Jombo
creator: Nomagugu Mpofu
creator: Rudo Natasha Mugadza
creator: Ruth Nyoka
creator: Victor Tatenda Nyanhete
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-06-29
publication date: 2026-06-29
volume: 13
number: 2
starting page: 84
ending page: 92
doi: 10.17728/jaft.31438

Alternative Proteins, Meat and Dairy Analogues: Are They Viable Consumer Options?
type: item
description: The increasing production and consumption of meat globally have raised serious concerns about environmental pollution, land and water requirements, greenhouse gas emissions, biodiversity loss and human health. Ensuring adequate protein requirement is one of the biggest challenges to food security. Therefore, new-generation meat and dairy analogues from a wide range of novel protein sources, such as upcycled plant materials, cultured cells, fermentation processes, fungi, algae and edible insects, have gained significant interest from both researchers and consumers. This study aims to review alternative proteins, meat and dairy analogues, and assesses their potential for an affordable, health-conscious, environmentally responsible and sustainable food future for humanity. The findings reveal that for the fourth industrial revolution in food production to successfully drive a protein transition, consumers must be engaged from the outset — including in the marketing of new products — to prevent rejection and resistance to dietary change. Clear and compelling communication is also needed to explain why and how novel meat and dairy alternatives surpass direct plant-based options, which have long offered significant benefits and remain a reliable and satisfying food choice.
creator: Christina Rehagel
creator: Diana Bogueva
creator: Dora Marinova
creator: Sümeyye Uçak
creator: Esra Çelik
creator: İsmail Hakkı Tekiner
creator: Ömer Akıneden
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-06-29
publication date: 2026-06-29
volume: 13
number: 2
starting page: 66
ending page: 83
doi: 10.17728/jaft.31815

Green Chitosan Extraction from Vannamei Shrimp Shell Waste Using Natural Organic Acids for Food Biopolymer Applications
type: item
description: Vannamei shrimp shell waste represents a promising renewable resource for sustainable chitosan production in food biopolymer applications. This study aimed to optimize the eco-friendly extraction of chitosan from Vannamei shrimp shell waste using a combination of Averrhoa bilimbi extract and citric acid as natural organic acids during the demineralization process. Response Surface Methodology (RSM) with Central Composite Design (CCD) was employed to evaluate the effects of citric acid concentration and soaking time on ash content reduction. The optimum extraction condition was obtained at 25.260% citric acid concentration and 100.470 minutes soaking time, resulting in chitosan with 7.464% ash content. The optimized chitosan exhibited moisture, protein, lipid, and carbohydrate contents of 11.52%, 0.49%, 0.06%, and 80.45%, respectively, with a moderate degree of deacetylation (65.98%). FTIR analysis confirmed the presence of characteristic chitosan functional groups, including O–H, N–H, C–H, and C–O vibrations, indicating successful deacetylation and chitosan formation. Morphological analysis using Scanning Electron Microscopy (SEM) revealed a porous and interconnected surface structure compared to commercial chitosan. In addition, the optimized chitosan showed lower ash and protein contents than commercial chitosan, indicating effective mineral and protein removal during extraction. These findings demonstrate that natural organic acids can serve as environmentally friendly alternatives to mineral acids for chitosan extraction and highlight their potential application in biodegradable food packaging and edible coating applications.
creator: Kartika Gemma Pravitri
creator: Muhammad Nizhar Naufali
creator: Keisha Zahrani Widiyanti
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-06-18
publication date: 2026-06-18
volume: 13
number: 2
starting page: 43
ending page: 54
doi: 10.17728/jaft.32279

Formulation Optimization of Chitosan-Based Edible Films Using Organic Acid Solvents, Fatty Acids, and Sodium Benzoate for Sustainable Food Packaging Applications
type: item
description: The environmental impact of conventional plastic food packaging has driven the development of biodegradable and edible materials from renewable resources. Chitosan, a biopolymer derived from chitin, is a promising candidate due to its biodegradability, film-forming ability, and antimicrobial activity. However, pure chitosan-based edible films are limited by low mechanical strength, high water vapor permeability, and variable antimicrobial performance. This study evaluated the combined effects of solvent type, fatty acid incorporation, and sodium benzoate addition on the physical, mechanical, barrier, microstructural, and antimicrobial properties of chitosan-based edible films. Chitosan edible films were prepared by solution casting using acetic acid and lactic acid as solvents. Stearic acid and oleic acid were incorporated at 2% and 5% (w/w of chitosan), with sodium benzoate added at 0 and 0.03%. Film properties were analyzed in terms of pH, water activity, optical properties, thickness, tensile strength, elongation at break, WVTR, microstructure (SEM), and antimicrobial activity against Staphylococcus aureus and Escherichia coli. Acetic acid–based films showed higher tensile strength and lower WVTR, whereas lactic acid–based films exhibited greater elasticity. Stearic acid improved moisture-barrier performance and microstructural homogeneity, while sodium benzoate enhanced antimicrobial activity, particularly against S. aureus. It can be concluded that Chitosan dissolved in 1% acetic acid with 5% stearic acid and sodium benzoate provided the most balanced mechanical, barrier, and antimicrobial performance, supporting its potential as sustainable food packaging.
creator: Sumarto Sumarto
creator: Purwiyatno Hariyadi
creator: Nugraha Edhi Suyatma
creator: Siti Nurjanah
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-06-18
publication date: 2026-06-18
volume: 13
number: 2
starting page: 55
ending page: 65
doi: 10.17728/jaft.31760

Effect of Time and Cycle Number of Hot Water Blanching on the Hardness of Waxy Granola Potato
type: item
description: Texture is an important quality attribute of fried potatoes having the mealy as the common cultivar to use and pre-treated by blanching. Considering the scarcity of the cultivar, the use of the waxy is unavoidable. This study aims to evaluate the effects of cycled blanching on the hardness of waxy Granola potato. The study has been conducted through steps of potato preparation, determination of blanching interval, blanching experiments, texture analysis, and data analysis. Potato dices (1.3 mm in length side) were subjected to water blanching (1:4, w/v) at 90 °C for 1–5 min and 1–5 cycles with an interval of 16 min predetermined from the time required the for internal temperature of dices immediately after blanching to lower to room temperature (approximately 27­°C) prior to texture analysis. The results of the study show that depending on the time and cycle number, the hardness of blanched potato ranges from 82.67 to 928.80 g. Increase in hardness of potato (ranges from 534.14 to 928.80 g) was found on the potato mildly blanched, either at the time up to 2 min or cycle number up to 2 and a consistent softening (ranges from 753.00 to 82.67 g) was found on those beyond. Blanching for 1 min and cycled up to 5 consistently increased hardness (534.13–753.00 g), fitting to a linear regression (R2 = 0.97). It can be concluded that both time and cycle number significantly (p<0.05) affect the hardness of blanched potato. Blanching for 1 min and cycled up to 5 is proposed to be exploited in further study in potato frying optimization of Granola potato suggesting that cycled short blanching may serve as a suitable pretreatment strategy for improving the textural quality of the cultivar.
creator: Setya Budi Muhammad Abduh
creator: Rizki Nugraheni
creator: Sri Mulyani
creator: Ahmad Ni'matullah Al-Baarri
creator: Rafli Zulfa Kamil
creator: Tien Dat Huynh
creator: Alaeldin Mohammed Ahmed Musa
creator: Annisa Fitriati
creator: Condro Wibowo
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-06-18
publication date: 2026-06-18
volume: 13
number: 2
starting page: 34
ending page: 42
doi: 10.17728/jaft.32178

Rice Bran Oil: Extraction Technologies, Composition, and Applications – A Review
type: item
description: Rice Bran oil (RBO) extraction and uses are increasingly studied due to its unique fatty acid profile, desirable physical properties, and high nutritional value. RBO is a rich source of bioactive compounds, including γ-oryzanol, tocopherols, tocotrienols, and phytosterols, which have strong antioxidant, anti-inflammatory, and hypolipidemic effects that may help prevent or manage chronic diseases such as hypercholesterolemia, hypertension, and diabetes. Historically, however, RBO was produced by thermal solvent extraction. Recently, new "green" technologies, such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, have demonstrated higher extraction efficiencies than traditional methods and better-preserved heat-labile bioactive compounds. Therefore, this review aims to provide a comprehensive synthesis of the current state of knowledge on extraction techniques, compositional profile, functional and phytochemical attributes, multifaceted health benefits, and economic feasibility of RBO. In addition, the review will outline the most recent developments in the applications of RBO in the food, cosmetic, and pharmaceutical industries, while highlighting sustainability and the added value of rice byproducts. This study highlights that hybrid green extraction approaches can achieve 12–25% oil yields while retaining high levels of γ-oryzanol and tocotrienols, and techno-economic analyses suggest that integrated processes combining oil recovery with valorization of rice bran byproducts can enhance commercial viability. Finally, the review demonstrates the potential of RBO as a versatile, bifunctional lipid and outlines avenues for future studies to optimize extraction methods, increase recovery of bioactive compounds, and expand industrial applications.
creator: Maneesha Hansani Kodikara
creator: Harshaka Maduwantha Jans
creator: Arachchige Buddhika Niroshie Perumpuli
creator: Sumali Fernando
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-04-24
publication date: 2026-04-24
volume: 13
number: 2
starting page: 21
ending page: 33
doi: 10.17728/jaft.31357

Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit
type: item
description: Each fruit has a distinct nutritional composition physicochemical characteristics, creating specific ecological niches for microbial growth. To the best of our knowledge, this study is the first to report the isolation and phenotypic characterisation of native LAB from matoa fruit, thereby providing baseline mircrobiological data for this underexplored fruit matrix. This research aims to isolate and characterise native LAB from matoa. The Matoa sample was inoculated into de Man-Rogosa-Sharpe (MRS) Broth and isolated using the streak plate method. The isolate was then characterised based on its morphological, physiological, and biochemical characteristics. Results shows that isolated LAB exhibit cream-coloured, circular colony morphology with clear edges, convex elevation, an opaque internal structure, and varying colony sizes. Cellular characteristics of the isolate included rod-shaped morphology, Gram-positive staining, non-catalase activity, and non-motility. The isolate survived at pH 5 and 6, 6.5% salt content, and at 25°C, 37°C, and 45°C. the The isolate also fermented glucose, sucrose, maltose, fructose, and galactose, and also did not produce H2S or indole. The LAB isolate was identified as belonging to the genus Lactobacillus and is presumably identified to be Lactobacillus plantarum.
creator: Rafli Zulfa Kamil
creator: Dimas Anugrahillah
creator: Heni Rizqiati
creator: Fariz Nurmita Aziz
creator: Rangga Wasi Hastrawirid
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-03-06
publication date: 2026-03-06
volume: 13
number: 2
starting page: 14
ending page: 20
doi: 10.17728/jaft.30794

Physicochemical and Antioxidant Properties of Carapa procera Seed Oil from Korhogo, Côte d’Ivoire
type: item
description: Vegetable oils are gaining increasing interest due to their diverse applications in the food, pharmaceutical and cosmetics sectors. Carapa procera D.C (Meliaceae) is a tree found in the forests of tropical Africa. In Côte d'Ivoire, the seed oil from this plant is especially recommended for food and skin care. This study aimed to characterize the physicochemical properties, fatty acid and antioxidant activity of C. procera seed oil extracted by traditional methods , in order to assess its potential as alternative edible oil, with possible complementary applications in personal care products. The sample oil was supplied by a local producer from Korhogo. Analytical methods for oils were employed using pharmacopoeia assays, AOAC standard methods such as moisture content, acidity, peroxide value, saponification index, iodine value, impurity level and pH. Methyl esters were derived from the oily mixtures through an esterification process and were analyzed by GC/FID and GC/MS systems. The antioxidant activity was investigated using the DPPH radical scavenging method. C. procera oil is dominated by unsaturated fatty acids (59.2%, versus 38.7% saturated fatty acids). A total of fifteen free fatty acids were identified through their methyl esters. They represent 97.9% of the total chemical composition. The three main compounds are oleic acid (49.1 %), palmitic acid (28.5%) and stearic acid (8.3%). C. procera oil showed low antioxidant activity (IC50 > 400 µg/mL) compared with vitamin C (IC50=7.99 µg/mL). Further studies will investigate the antibacterial and anti-inflammatory properties of C. procera oil to better understand its potential as a functional ingredient in food system, with additional possibilities for non-food uses.
creator: Daouda Touré
creator: Monon Koné
creator: Didjour Albert kambiré
creator: Efui Holaly Gbekley
creator: Gohi Rodrigue Gouri
creator: Lanciné Traoré
creator: Faustin Aka Kabran
creator: Ahmont Claude Landry Kabkan
creator: Gustave Bedi
creator: Allico Joseph Djaman
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-03
publication date: 2026-02-03
volume: 13
number: 2
starting page: 1
ending page: 7
doi: 10.17728/jaft.29596

Antioxidant Activity, Dietary Fiber, Colour Analysis (L,a,b) and Viscosity of Kiwi–Kepok Banana Fruit Leather with Moringa oleifera Addition
type: item
description: This study aimed to evaluate the effect of Moringa oleifera leaf incorporation on the functional and physical characteristics of kiwi and kepok banana fruit leather. Five formulations were developed by adding 0 to 8 g of Moringa powder per 100 g of fruit puree. The results demonstrated that dietary fiber content significantly increased from 3.11 to 3.65 g/100 g with higher Moringa concentrations, while antioxidant activity improved as evidenced by a reduction in IC₅₀ values from 262.28 to 125.43 ppm. The viscosity of the puree also rose from 913.44 cP to 1106.96 cP, indicating enhanced textural consistency and structural integrity. Conversely, the color parameters (L*, a*, b*) showed a notable shift, with increasing Moringa addition resulting in darker and greener hues attributed to chlorophyll pigments. These findings suggest that Moringa oleifera fortification effectively improves the nutritional and textural qualities of fruit leather, offering a viable approach for producing plant-based functional snacks that appeal to health-conscious consumers.
creator: Windi Habsari
creator: Latifahtur Rahmah
creator: Emmanuel Adwitya Nanda Hiranyo
rights: Copyright 2026 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-03
publication date: 2026-02-03
volume: 13
number: 2
starting page: 8
ending page: 13
doi: 10.17728/jaft.29093

Cross-sectional Method of Sugar Content and Essential Nutrients in Commercial UHT Milk for Toddlers in Indonesia
type: item
description: UHT (Ultra High Temperature) milk is widely consumed by toddlers due to its practicality, yet concerns remain regarding the high variability of sugar levels and the adequacy of essential nutrients in commercial products. This study aimed to evaluate the total sugar content, non-lactose sugars, main milk composition, thickening agents, prebiotic fiber, and essential fats in UHT milk marketed for children aged 1–5 years, and to assess their compliance with BPOM, WHO, and Codex Alimentarius recommendations. A cross-sectional design was applied, involving purposive sampling of 27 commercially available products from modern retail outlets. Nutrient information was collected through high-resolution documentation of nutrition labels, followed by descriptive–comparative and regulatory benchmarking analyses. The findings indicate that 70.4% of products contained excessive to high total sugar levels (>6 g/100 mL), and only 7.4% met Codex energy-based criteria. UK FSA Front-of-Pack classification similarly showed that 74.1% of products fell into the high-sugar (red) category. Composition analysis revealed substantial variation, with several products relying on water, milk solids, or reconstituted milk instead of fresh milk. Thickening agents such as maltodextrin were present in selected variants, while essential fibers including FOS, GOS, and inulin were found at 1–3 g per serving, contributing up to 15% of toddlers’ daily fiber needs. Total fat content ranged from <2.5% to 6%, and some products included essential fats such as DHA or omega-3. Overall, most UHT milk products for toddlers contained sugar levels exceeding recommended limits and showed inconsistent compliance with nutritional composition standards. Strengthening product formulation, clearer labelling, and regulatory monitoring are needed to support healthier milk choices for toddlers.
creator: Astari Ratnaduhita
creator: Muhammad Nur Kholis
creator: Riska Sumirat
creator: Choiroel Anam
creator: Ilham Mufandi
creator: Salman Mujahidillah Tho’at
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-17
publication date: 2025-12-17
volume: 13
number: 2
starting page: 223
ending page: 229
doi: 10.17728/jaft.30125

Multivariate Exploration of Food Security in the Sulampua Region Identification of Clusters and Dominant Dimensions of Food Security
type: item
description: Food security is a strategic issue closely related to economic development, community welfare, and the achievement of sustainable development goals. The Food Security Index (FSI) is an important instrument for measuring food security conditions at the provincial and district/city levels. However, FSI performance in Indonesia still shows regional disparities, particularly in Sulawesi, Maluku, and Papua (Sulampua), which tend to have low scores. This study aims to explore patterns of food security and vulnerability in Sulampua through multivariate analysis and regional clustering using K-Means and K-Medoids (PAM) methods. The analysis begins with Principal Component Analysis (PCA) to reduce the dimensionality of FSI indicators and identify dominant factors contributing to data variation. The PCA results show that the first three components explain more than 77% of the variance, with dominant factors including poverty, food expenditure, basic infrastructure access, as well as health and nutrition indicators. The clustering analysis produces two main groups: cluster 1, which includes the majority of districts/cities in Sulawesi and Maluku with relatively better food security, and cluster 2, consisting of 16 districts/cities in Papua with significant food insecurity. Cluster validity evaluation indicates that the K-Medoids method performs better than K-Means, being more robust to outliers and producing more consistent cluster separation. This study contributes to the literature by providing multivariate visual exploration and regional classification based on FSI indicators, which can serve as a basis for formulating more targeted food security policies in the Sulampua region.
creator: Wawan Saputra
creator: Naufalia Alfiryal
creator: I Putu Gde Inov Bagus Prasetya
creator: Anwar Fitrianto
creator: Kevin Alifviansyah
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-16
publication date: 2025-12-16
volume: 13
number: 2
starting page: 213
ending page: 222
doi: 10.17728/jaft.29754

Improved Extrusion Cooking Technology (IECT): Utilization of Milder Conditions for Better Starch Modification
type: item
description: This review aimed to analyze improved extrusion cooking technology (IECT), a novel food processing methodology that uses milder conditions, longer screws, and an extended residence time to physically modify food ingredients, primarily starches and cereal flours. This process improves the ingredients' physicochemical, textural, and nutritional properties while minimizing the degradation of bioactive components. The review also explored the versatility of IECT for application to a wider range of raw materials, including tubers, legumes, fibers, and proteins. IECT modifies starch structure through low temperature and high-pressure gelatinization, destructing the granular and crystalline structure and increasing the gelatinization degree to above 60%. These changes reduce retrogradation and improve functional properties like the water absorption and solubility indices (WAI and WSI). While successful applications include the development of texturized rice and whole buckwheat noodles, research has focused largely on cereals and derivative starches. Future research must focus on applying IECT to tubers and legumes and materials rich in fiber and proteins, as well as conducting bioavailability studies of phenolics in vivo, and performing a comparative analysis against conventional single and twin-screw extruders.
creator: José A. Téllez-Morales
creator: Jesús Rodríguez-Miranda
creator: Georgina Calderón-Domínguez
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-10
publication date: 2025-12-10
volume: 13
number: 2
starting page: 206
ending page: 212
doi: 10.17728/jaft.29764

Food Irradiation for Food Safety: Consumer Awareness, Attitudes, and Acceptance Toward Irradiated Food in Indonesia
type: item
description: Indonesia faces major food safety issues. Foodborne illness and food loss and waste (FLW) are affecting public health and the economy. This will likely continue unless these problems are addressed. Food irradiation is a non-thermal food processing technology that offers a promising means to address this issue by enhancing food safety and quality. However, the application of food irradiation could be limited. Consumer concerns could prevent the use of food irradiation in Indonesia due to limited knowledge and misconceptions regarding irradiation. This study examines Indonesian consumers’ awareness, attitudes, and acceptance toward irradiated food. Moreover, explores differences in acceptance across socio-demographic groups. An online survey was conducted from May to July 2025. A total of 386 respondents participated. Descriptive statistics were utilized to analyze awareness, attitudes, and acceptance, while comparative tests assessed socio-demographic differences. Results reveal surprisingly high acceptance: 69.2% are willing to buy, and 69.0% are willing to consume irradiated foods, despite generally low awareness (45.3%). Consumers reported moderate perceived risk, substantial perceived benefits, and high trust. Acceptance did not differ significantly by gender but was notably lower among older, higher-educated, and higher-income groups. Indicate Consumers with higher education and income appear to be more critical and selective than those with lower education and income. Communication efforts should focus on raising awareness and providing information to help consumers understand the advantages of food irradiation. Overall, this study provides valuable empirical evidence for policymakers, the food industry, and academics to support the safe and broad application of food irradiation.
creator: Ilham Fauzan
creator: Ahmad Bukhari
creator: Ari Tresna Sumantri
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-03
publication date: 2025-12-03
volume: 13
number: 2
starting page: 197
ending page: 205
doi: 10.17728/jaft.29965

Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder
type: item
description: This study aimed to evaluate the effect of skim milk powder incorporation on the microbiological, physicochemical, and sensory characteristics of egghurt, a fermented egg-based product. The experiment was conducted using varying skim milk concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). Parameters analyzed included water activity (aw), pH, total lactic acid bacteria (LAB), total microbial count, and sensory attributes. Results showed that increasing skim milk concentration decreased egghurt water activity from 0.954 to 0.934 and slightly increased pH from 5.46 to 5.62, indicating higher total solids and buffering capacity. The total LAB count rose significantly from 5.92 to 7.70 log CFU/mL, while total microbial counts ranged from 8.81 to 9.40 log CFU/mL. Sensory evaluation revealed no significant differences in color, aroma, or flavor across treatments; however, texture improved significantly with skim milk addition, increasing from 2.24 to 3.24 on a 5-point scale. Incorporation of egghurt with up to 20% skim milk powder effectively enhanced its microbial viability, physicochemical stability, and textural quality, while maintaining acceptable overall sensory characteristics. The incorporation of skim milk offers a practical formulation approach to develop stable, nutritious, and consumer-acceptable egg-based fermented products with potential functional food value.
creator: Fariz Nurmita Aziz
creator: Evangeline Pascual
creator: Heni Rizqiati
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-03
publication date: 2025-12-03
volume: 13
number: 2
starting page: 189
ending page: 196
doi: 10.17728/jaft.29998

Development and Characterization of Calcium Lactate-Activated Sodium Alginate-Gum Arabic Edible Films
type: item
description: Indonesia generated approximately 12.87 million tons of plastic waste in 2023, highlighting the urgent need to develop biodegradable alternatives such as edible films. This study investigated the effect of sodium alginate - gum arabic ratios on the physical and mechanical properties of edible films, combined with a calcium lactate spray activation technique aimed at enhancing film crosslinking, fasten gelling speed and improve performance. A completely randomized design with four treatments (1:1, 2:1, 3:1, and 4:1 ratios of sodium alginate and gum arabic) and five replications was applied. Parameters evaluated included thickness, water vapor transmission rate (WVTR), tensile strength, elongation, and microscopic morphology. Results showed that higher sodium alginate concentrations significantly increased film thickness (0.023– 0.094 mm) and significantly improved barrier properties, as indicated by lower WVTR values (69–94 g/m²/day). Tensile strength varied across treatments, reaching the highest value at the 1:1 ratio (8.24 MPa), while elongation peaked at the 2:1 ratio (30.94%), suggesting an optimal balance between flexibility and strength. Microscopic observation revealed fewer air bubbles and more homogeneous structures at higher sodium alginate levels. The introduction of calcium lactate spray activation, rather than conventional immersion or solution mixing, represents a novel crosslinking strategy that is suitable for edible film production. This method demonstrates a promising pathway toward the development of sustainable and high-performance biodegradable packaging materials.
creator: Sri Mulyani
creator: Mohamad Rizky Dharmawan
creator: Inish Chris Mesias
creator: Yoga Pratama
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-03
publication date: 2025-12-03
volume: 13
number: 2
starting page: 182
ending page: 188
doi: 10.17728/jaft.30001

Integrating Halal Consumer Awareness and Sustainability to Enhance Satisfaction and Purchase Decisions in the Franchise Ice Cream Market
type: item
description: Halal products contribute to sustainability by promoting ethical sourcing, transparency, and responsible production practices. This study explores how halal consumer awareness, which includes halal certification, halal consciousness, and ingredient information, influences satisfaction and purchase decisions in franchise-based ice cream outlets in Bandung, Indonesia. Data were collected from 130 respondents through a structured survey and analyzed using Structural Equation Modeling (SEM). The results show that halal awareness positively affects both satisfaction and purchasing behavior, with satisfaction serving as a mediating factor between awareness and purchase decisions. Halal certification and ingredient transparency are identified as the strongest indicators shaping awareness, while product taste and service quality are key drivers of satisfaction. The findings emphasize that understanding halal principles and maintaining product transparency enhance consumer trust, loyalty, and long-term engagement. The study underscores the role of halal assurance as part of a broader sustainability strategy, providing insights for developing responsible and competitive halal food marketing practices.
creator: Naya Yasinta Ramadhanti
creator: Masagus Haidir Tamimi
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-01
publication date: 2025-12-01
volume: 13
number: 2
starting page: 173
ending page: 181
doi: 10.17728/jaft.29013

Mechanisms and Applications of Essential Oils as Natural Preservatives in Meat Products: A Review
type: item
description: The increasing global demand for meat products illustrates the importance of safe and effective preservation methods. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) are common synthetic preservatives that stop microbial growth and lipid oxidation. However, they have been linked to negative health effects. Consequently, natural alternatives such as essential oils (EOs) have gained attention due to their antimicrobial and antioxidant activities. Mechanistically, EOs disrupt microbial cell membranes, inhibit key metabolic enzymes, and scavenge free radicals that initiate lipid oxidation. This review discusses the mechanisms and applications of various essential oils as natural preservatives in meat and meat products. Essential oils, which are high in phenolic compounds, work by breaking down microbial cell membranes, stopping enzymatic systems, and neutralizing free radicals that cause oxidation. Several studies have demonstrated that essential oils (EOs) function as a promising natural preservative in meat products by utilizing specific mechanisms to enhance chemical, microbiological, and sensory quality. For instance, rosemary essential oil (REO), when integrated into vacuum packaging, effectively extends the shelf life of chicken meatballs by inhibiting microbial growth and scavenging free radicals to prevent lipid oxidation. Similarly, oregano essential oil (OEO) exhibits strong antimicrobial action against foodborne pathogens like Salmonella enteritidis and Escherichia coli in dried meat while enhancing sensory properties. In sausage products, nutmeg essential oil (NO) demonstrates its antioxidant capacity by significantly reducing lipid oxidation indicators such as thiobarbituric acid reactive substances (TBARS), suppressed mesophilic bacteria growth, and improved aroma stability during storage. Collectively, these findings confirm that essential oils represent promising natural preservatives that offer a saf…
creator: Ulil Afidah
creator: Riuh Wardhani
creator: Swastika Dewi
creator: Lutfi Purwitasari
rights: Copyright 2025 Journal of Applied Food Technology http://creativecommons.org/licenses/by-nc-nd/4.0
license: http://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-01
publication date: 2025-12-01
volume: 13
number: 2
starting page: 162
ending page: 172
doi: 10.17728/jaft.29970