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: 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
items: Green Tea Consumer Preferences: Consumption Patterns and Influencing Factors in Banyumas Regency, Central Java
items: Sustainable Marine Macroalgal Polysaccharide Films and Coatings: Toward Active and Intelligent Food Packaging System
items: Physicochemical Quality and Antioxidant Enhancement of Jack Bean Sauce with Pineapple Extract Addition and Different Fermentation Time
items: Cellulase-Assisted Enhancement of Phenolics in Black Glutinous Rice Tape: An RSM Optimization Study
items: A Systematic Review of Food Safety Risks in Plant and Seaweeds as Emerging Alernative Protein Sources
items: Evaluation of Effects of Specific Bioactive Compounds in Plant, Propolis and Bee-Pollen on Crohn’s Disease: A Food Nutrition Approach
items: A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025)
items: Physicochemical and Sensory Characteristics of Cuko Pempek with The Addition of Organic Acid
items: Dragon Fruit (Hylocereus polyrhizus) Wine: Physical, Biochemical, and Organoleptic Preferences
items: Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice
items: Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills
items: Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages

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: 12
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: 12
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: 12
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: 12
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: 12
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: 12
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: 12
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: 12
number: 2
starting page: 162
ending page: 172
doi: 10.17728/jaft.29970

Green Tea Consumer Preferences: Consumption Patterns and Influencing Factors in Banyumas Regency, Central Java
type: item
description: Individuals consume green tea according to their needs and desires. Product evaluations reflect consumer preferences and influence consumer attitudes. The purpose of this study was to examine consumer characteristics, and identify factors influencing consumer preferences for green tea. The study location was Banyumas Regency, Central Java, from June to July 2025. This study used a survey method with a sample selected through multistage random sampling. Respondents consisted of 120 green tea consumers. Data analysis used descriptive analysis and principal component analysis (PCA). The results showed that most green tea consumers were women of various ages. Furthermore, married consumers purchased green tea to share with their families. Most consumers had a bachelor's degree and earned more than IDR 3,500,000. Regarding consumption habits, on average, individuals drank green tea once a day with breakfast. The average monthly consumption was 50 grams, which they shared with their families. Green tea was usually purchased once a month at supermarkets, with an average of 50 grams. Preference for green tea was shaped by three main factors: the value attached to tea (character), appearance (identity), and product image.
creator: Muthia Auralia
creator: Hega Bintang Pratama Putra
creator: Rangga Wasi Hastrawirid
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: 2025-11-28
publication date: 2025-11-28
volume: 12
number: 2
starting page: 153
ending page: 161
doi: 10.17728/jaft.29620

Sustainable Marine Macroalgal Polysaccharide Films and Coatings: Toward Active and Intelligent Food Packaging System
type: item
description: Marine macroalgal polysaccharides have emerged as sustainable biopolymers with immense potential for developing active and intelligent food packaging systems. Derived from abundant and renewable seaweed biomass, polysaccharides such as alginate, agar, carrageenan, laminarin, ulvan and fucoidan exhibit excellent film-forming ability, biodegradability, and non-toxicity. Their intrinsic antioxidant and antimicrobial properties make them ideal for packaging materials that not only protect food but also enhance shelf life and quality. This review (2020-2025) comprehensively examines the extraction techniques, structural diversity and functionalities of marine polysaccharide, highlighting their suitability for edible films, coatings, and biodegradable bioplastics. Recent advancements in polymer blending, nanocomposite formation, and cross-linking strategies are discussed, which significantly improve mechanical strength, thermal stability, and barrier properties. Additionally, the integration of natural bioactive compounds enables real-time monitoring of food freshness, transforming conventional packaging into active and intelligent systems. Although challenges such as moisture sensitivity, moderate mechanical strength, and production scalability remain, marine macroalgal polysaccharides represent a promising and sustainable alternative to conventional plastics. By supporting circular economy principles and sustainable packaging initiatives, these biopolymers present innovative solutions to mitigate plastic pollution, reduce food waste, and promote environmental responsibility. This review highlights their potential to catalyze a paradigm shift in the food packaging sector, advancing high-performance, safe, and eco-friendly applications.
creator: Sweta Sinha
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: 2025-11-28
publication date: 2025-11-28
volume: 12
number: 2
starting page: 123
ending page: 137
doi: 10.17728/jaft.26242

Physicochemical Quality and Antioxidant Enhancement of Jack Bean Sauce with Pineapple Extract Addition and Different Fermentation Time
type: item
description: Jack bean (Canavalia ensiformis L.) is one of the underutilized local Indonesian commodities that has the potential to be an alternative source to substitute soybean, which has been widely used as a source of protein. High nutritional value, such as essential amino acids, kaempferol glycoside, and higher protein content, is found in this legume. There are two prominent steps in soy sauce production that promote enzymatic reactions and enhance nutritional value. The first step is fermentation involving mold such as Rhizopus sp. called koji, and the second one is fermentation in the brine solution called moromi. However, the fermentation process entails a prolonged duration. The addition of another enzyme, such as bromelain from pineapple extract, is needed to accelerate the rate of enzymatic reactions. This study aims to determine the effect of bromelain addition from pineapple extract on the physicochemical and antioxidant quality of jack bean sauce. Bromelain was extracted from pineapple, which was added in the jack bean sauce fermentation process. Jack bean was inoculated with tempeh culture (Rhizopus oryzae), incubated for 3-4 days, and added with various bromelain concentrations. Significant differences in protein content, glutamic acid content, and antioxidant activity of jack bean sauce were reported, affected by bromelain concentrations and fermentation time. Moreover, a significant difference in pH was affected by bromelain concentrations. Total soluble solids were found to be similar and not significantly different. Fermentation time for 60 days and 5% addition of bromelain was the optimum condition for jack bean sauce, which exhibited the highest content of glutamic acid, protein content, and antioxidant activity.
creator: Brigitta Laksmi Paramita
creator: Fransiscus Sinung Pranata
creator: Crispinus Devico Paksi Mantara
creator: Veronika Nersy Pakalla
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: 2025-11-28
publication date: 2025-11-28
volume: 12
number: 2
starting page: 138
ending page: 145
doi: 10.17728/jaft.29749

Cellulase-Assisted Enhancement of Phenolics in Black Glutinous Rice Tape: An RSM Optimization Study
type: item
description: Black glutinous rice (BGR) tape is a traditional fermented product rich in phenolic compounds, which may provide health benefits. However, the dense aleurone layer and limited microbial activity during fermentation may leave a portion of bound phenolics. This study aimed to maximize the total phenolic content (TPC) in BGR tape by combining cellulase treatment with statistical optimization. Using response surface methodology (RSM), a two-factor central composite design (CCD) was employed to evaluate the effects of incubation time and enzyme concentration on TPC response (Folin-Ciocalteu, mg GAE/g sample). A quadratic model was developed and assessed through analysis of variance (ANOVA) and diagnostics. The ANOVA results indicated the model was significant, and the lack-of-fit was not significant. The findings showed that the most influential variables were the linear term of incubation time (p = 0.0001), followed by the quadratic term of incubation time (p = 0.01667), and then the linear term of enzyme concentration. The quadratic term of enzyme concentration and the interaction between factors had no significant effect. Response surface and contour plots revealed that longer incubation times increased TPC, though extended incubation eventually led to a decrease. RSM analysis identified an optimal fermentation time of 71.16 h and an enzyme concentration of 21.13 U/g of enzyme, predicting a TPC of 0.414 mg GAE/g with a desirability of 1. These results suggest that the optimal condition for optimizing TPC in BGR tape involves extended incubation periods and low to moderate enzyme concentrations. The model provides a quantitative basis for process optimization within the studied ranges. Overall, RSM proves to be an effective method for optimizing phenolic enhancement in BGR tape fermentation.
creator: Teresa Ramadhinara Subando
creator: Yuliana Reni Swasti
creator: Venansius Galih Perkasa Putra
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: 2025-11-28
publication date: 2025-11-28
volume: 12
number: 2
starting page: 146
ending page: 152
doi: 10.17728/jaft.29935

A Systematic Review of Food Safety Risks in Plant and Seaweeds as Emerging Alernative Protein Sources
type: item
description: Alternative plant and seaweed protein sources other than soy and pea have gained significant interest as sustainable replacements of animal proteins in the last decades. However, despite a large food safety literature base, there are concerns about their food safety risks. The current study aims to synthesize the existing knowledge and gaps on safety risks associated with brewers' spent grain (BSG), grapes, hazelnuts, potatoes, pumpkins, and seaweed. A systematic review between 2003 and 2023 was conducted in the PubMed database to identify microbial, chemical, mycotoxins, heavy metals, and allergenic risks in the key commodities. The records obtained were exported into an online reference management platform, screened by inclusion and exclusion search strings, and the duplicates were removed. Finally, two reviewers assessed the eligibility of the full-text articles. The findings demonstrated that 9127 papers were identified, and 1639 of them were left for eligibility assessment. The reviewers finally included 144 articles. Amongst the commodities, the most safety studies were on grapes, with 55 papers, followed by potatoes (n=38), seaweed (n=21), hazelnuts (n=19), pumpkin (n=9), and BSG (n=2), respectively. Based on the risk type, heavy metals were the most studied ones, with 49 papers, followed by mycotoxins (n=31), microbial risks (n=23), chemical contaminants (n=21), and allergenic risks (n=20), respectively. To meet the growing need for plant and seaweed proteins, their food safety aspects should be extensively studied to deliver safe, healthy, and affordable substitutes based on robust safety standards.
creator: Leila Mehdizadehtapeh
creator: Elena Bancalari
creator: Delia Grace
creator: Parag Acharya
creator: Maria Paciulli
creator: Marcello Alinovi
creator: Giovanni Sogari
creator: Tanya Stathers
creator: Said Ennahli
creator: Sümeyye Uçak
creator: Marwa Tainsa
creator: El Amine Ajal
creator: Serap Andaç
creator: Ahmad Nimatullah Al-Baarri
creator: İsmail Hakkı Tekiner
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: 2025-11-10
publication date: 2025-11-10
volume: 12
number: 2
starting page: 105
ending page: 122
doi: 10.17728/jaft.28846

Evaluation of Effects of Specific Bioactive Compounds in Plant, Propolis and Bee-Pollen on Crohn’s Disease: A Food Nutrition Approach
type: item
description: Natural foods rich in bioactive compounds (BC) may provide an effective strategy for food and nutrition-based Crohn's disease (CD) management. However, their BCs’ alone and combined effects have not been explored sufficiently. This study aims to evaluate the impact of specific BCs in plants, propolis, and bee pollen on CD by in silico and in vitro techniques. For this, the plants suggested in a clinical database were screened in another curated therapeutic database to obtain specific BCs with therapeutic use identifiers. In contrast, those of propolis and bee pollen were obtained from previously conducted publications. The identified BCs were subjected to in silico molecular docking simulations (MDS) to determine their binding affinity scores (BAS) with aryl hydrocarbon receptor (Ahr). Of them, two with the highest affinity score (AS) and the other two with the lowest AS were selected. Their cytotoxic effects on HCT-116 Human colon cancer cells were tested by in vitro MTS assay, while up- and downregulating effects on Ahr-related CYP1A1, CYP1B1, IDO1, and IDO2 genes by real-time qPCR. The findings demonstrated that MDS studies determined the highest BAS with Ahr to be β-carotene (β-C) (-8.99 kcal/mol) and biotin (B) (-6.39 kcal/mol). In comparison, the lowest BAS was to inositol (I) (-5.34 kcal/mol) and niacin (N) (-5.32 kcal/mol), respectively. In vitro MTS assay demonstrated that N and I were cytotoxic on HCT-116 cells, while β-C was noncytotoxic. But B did not exhibit any significant effect. The gene expression test showed that β-C downregulated IDO1 and IDO2, while B downregulated IDO1 only. On the other hand, N downregulated both CYP1A1 and IDO2, whereas I downregulated CYP1A1 only. β-C and B in combination upregulated all genes, but N and I downregulated them. In conclusion, proper selection of BC may effectively moderate CD pathogenesis and management with its protective and anti-inflammatory properties. We therefore suggest food and nutrition-associated rese…
creator: Leila Mehdizadehtapeh
creator: Nesli Nur Mercan
creator: Ceren Demir
creator: Mehmet Özbil
creator: Hüseyin Abdik
creator: Sinem Nur Açıkgöz
creator: Serap Andaç
creator: Ahmad Nimatullah Al-Baarri
creator: İsmail Hakkı Tekiner
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: 2025-11-09
publication date: 2025-11-09
volume: 12
number: 2
starting page: 92
ending page: 104
doi: 10.17728/jaft.28830

A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025)
type: item
description: Tempeh, a traditional Indonesian fermented soybean product, has garnered increasing global attention due to its rich nutritional profile, health benefits, and suitability as a sustainable alternative protein source. This study presents a bibliometric analysis of tempeh-related scientific publications retrieved from the Scopus database, aiming to map the evolution of research, identify leading contributors, and uncover prevailing and emerging research trends. A total of 897 documents published between 1928 and 2025 were analyzed using VOSviewer to generate visualizations of keyword co-occurrences and bibliographic data. The results show a notable rise in tempeh research after 2010, with significant contributions from Indonesian institutions and increasing global interest. Thematic clusters identified include microbiological fermentation, nutritional and technological applications, animal-based functional food studies, and clinical health research. This study highlights tempeh’s expanding role in functional food science and emphasizes opportunities for interdisciplinary collaboration and further research, particularly in underexplored health and sustainability dimensions.
creator: Nurul Hasniah
creator: Fariz Nurmita Aziz
creator: Rafli Zulfa Kamil
creator: Tanjina Akter
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: 2025-08-04
publication date: 2025-08-04
volume: 12
number: 2
starting page: 85
ending page: 91
doi: 10.17728/jaft.27277

Physicochemical and Sensory Characteristics of Cuko Pempek with The Addition of Organic Acid
type: item
description: Cuko pempek is the accompanying sauce when consuming pempek. One of the ingredients used to make cuko is acid. This study aimed to see the effect of using several types of organic acids on the physicochemical and sensory characteristics of cuko. The analysis method used a Factorial Completely Randomized Design with two treatment factors, namely acid type (tamarind, kandis acid, key lime) and acid concentration (5% and 10%), Viscosity, pH, total acid, total soluble solids and hedonic test on taste and aroma were analyzed in this study. The results showed that the type of acid had a significant effect (α=0.05) on viscosity, pH, and total soluble solids. Meanwhile, acid concentration significantly influenced pH, total acid, and total solids. Sensory test showed that acid type and acid concentration significantly influenced the flavor and aroma of cuko pempek. Based on sensory analysis, panelists preferred cuko with low concentration of tamarind and kandis acid added, namely 5% acid.
creator: Friska Syaiful
creator: Tian Nabila Maharani
creator: Merynda Indriyani Syafutri
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: 2025-06-27
publication date: 2025-06-27
volume: 12
number: 2
starting page: 80
ending page: 84
doi: 10.17728/jaft.25184

Dragon Fruit (Hylocereus polyrhizus) Wine: Physical, Biochemical, and Organoleptic Preferences
type: item
description: Dragon fruits (Hylocereus polyrhizus) are considered as one of the nutritious exotic fruits in Asian countries. Juice extracted from these fruits has been processed into wine by spontaneous fermentation. Fermentation was carried out for 21 days, and then wine aging was continued for 3 months. The biochemical properties (tartaric acid, alcoholic content, total soluble solids, reducing sugar content, color, and antioxidant activity) were determined using standard scientific procedures of food characteristics. The results after 3 months of wine aging show that a pH value of 3.51, a tartaric acid of 8.06%, an alcoholic content of 13%, a total soluble solid of 3o brix, a total reducing sugar content of 0.28 g/100 mL, a DPPH activity of 75.79%, and a chroma test score of 13.73. Sensory evaluation showed no differences in flavor, taste, aroma, and overall acceptability between the processed wine and a reference wine. The dragon fruit wine was generally accepted. Therefore, this study requires further comprehensive investigation into the substantial contents of functional compounds such as organic volatile groups and bioactive compounds.
creator: Senni Juniawati Bunga
creator: Rikka Welhelmina Sir
creator: Zulianatul Hidayah
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: 2025-06-26
publication date: 2025-06-26
volume: 12
number: 2
starting page: 74
ending page: 79
doi: 10.17728/jaft.25794

Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice
type: item
description: Juice ranks among the most favored beverage products globally. Consumption of tomato juice is acknowledged as a functional food which provides advantages for several mechanisms in the body. Tomato juice is often processed using the pasteurization method to extend its shelf life and inhibit deterioration during storage and distribution. The negative aspects of the pasteurization process in tomato juice processing are the degradation of beneficial components due to increased temperatures. This research aimed at determining the kinetic characteristics of vitamin C and its antioxidant activity in tomato juices throughout the pasteurization process, including the reaction rate constant as a function of process temperature. This research examined the impact of temperature on the degradation of carotenoids, vitamin C, and the reduction of antioxidant activity in pasteurized tomato juice at temperatures ranging from 60 to 90 °C. The pasteurization process significantly decreased the concentrations of vitamin C, carotenoids, and antioxidant activity (P < 0.05) in tomato juice. The degradation kinetics of bioactive compound in pasteurized tomato juice is followed first-order kinetic with the R2 > 0.90, and Arrhenius models could explain the changes in the rate of constant degradation in each of the bioactive compounds. Vitamin C was the most thermolabile compound in pasteurized tomato juice.
creator: Ajeng Dyah Kurniawati
creator: Faizah Faizah
creator: Evia Zunita Dwi Pratiwi
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: 2025-06-20
publication date: 2025-06-20
volume: 12
number: 2
starting page: 65
ending page: 73
doi: 10.17728/jaft.25754

Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias sp.) Gills
type: item
description: Catfish gills are a potential raw material for producing protein hydrolysate with antioxidant activity. Protein hydrolysate was produced using crude papain enzyme in two stages. The first stage was to obtain the optimum enzyme concentration (w/w) including 1%, 2%, 3%, 4%, 5% and 6%, with 0% as a control, followed by the second stage to obtain the optimum hydrolysis duration for 24, 48, 72, and 96 hours, with 0 hour as a control. The supernatant containing protein hydrolysate was then dried using an oven at various temperatures, including 60, 70, and 80°C, for 48 hours to obtain catfish gill protein hydrolysate (CGH) powder. CGH was tested for degree of hydrolysis (DH) and antioxidants, including DPPH and ABTS. The highest antioxidant activity was obtained from 3% papain with DPPH and ABTS values of 85% and 9.57 µM TEAC, respectively. Further stage on the hydrolysis duration gave 48 hours as the optimal one, with antioxidant activity of 85.25 % for DPPH and 4.29 µM TEAC for ABTS. The oven-drying temperature concluded that CGH has stable antioxidant activity. The IC50 on antioxidant activity based on DPPH ranged from 1799.85 mg/L to 1749.50 mg/L (IC50 of ascorbic acid was 2.61 mg/L) and was included as very weak. Even though based on IC50, CGH has low antioxidant activity, the protein content was found to be high (56.86±1.51%), which could be a high-protein food additive.
creator: Masagus Muhammad Prima Putra
creator: Winnen Wisnumurti
creator: Nezar Helmi Athallah
creator: Al Tarich Arasy Zaen
creator: Aulia Rachma Sahura
creator: Ustadi Ustadi
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: 2025-06-20
publication date: 2025-06-20
volume: 12
number: 2
starting page: 57
ending page: 64
doi: 10.17728/jaft.26160

Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages
type: item
description: The global demand for healthier meat products has increased due to consumer concerns over synthetic additives and interest in functional ingredients. This study investigated the effects of carrageenan and isolated soy protein (ISP) on the physicochemical and sensory properties of chicken sausages. Sausages were formulated with either 2% or 4% carrageenan or ISP and evaluated for moisture content, water activity (aw), water holding capacity (WHC), pH, color (L*, a*, b*), and sensory attributes (taste, aroma, texture, overall acceptability). Results indicated no significant differences in moisture content, aw, WHC, or color among treatments. However, the addition of 4% carrageenan significantly increased the pH. Sensory evaluation showed that while carrageenan treatments maintained favorable sensory scores, a high concentration of ISP (4%) resulted in a significantly lower texture and acceptability score. These findings suggest that carrageenan is a more suitable natural additive than ISP for improving certain quality characteristics of chicken sausages without compromising consumer preferences.
creator: Ulil Afidah
creator: Fariz Nurmita Aziz
creator: Nurul Hasniah
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: 2025-06-12
publication date: 2025-06-12
volume: 12
number: 2
starting page: 52
ending page: 56
doi: 10.17728/jaft.26987