Journal of Agritechnology and Food Processing

Effects of palm sugar concentration on fermentation characteristics and probiotic properties of soy milk-based beverages

Muhammad Faisal — 2026-06-30

The increasing demand for functional beverages derived from plant-based ingredients has
encouraged the development of probiotic soy milk products with improved sensory and
nutritional qualities. Thus, this study aimed to evaluate the effect of palm sugar concentration
on the characteristics of probiotic soy milk beverages. The method use in this study was a
completely randomized design (CRD) with four treatments and three replications was applied.
The treatments consisted of palm sugar additions at 0% (P1), 4% (P2), 8% (P3), and 12% (P4).
The observed parameters included sensory quality, total soluble solids (TSS), and protein
content. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple
range test (DMRT) at a 5% significance level. The results demonstrated that palm sugar
concentration significantly influenced the sensory characteristics and total soluble solids (TSS)
of probiotic soy milk beverages, whereas no significant effect was observed on protein content.
The highest aroma preference score was recorded in the 8% palm sugar treatment (4.00), while
the highest taste preference score was observed in the 12% treatment (3.60). Total soluble solids
increased from 0.83° Brix in the control treatment to 6.56° Brix with 12% palm sugar addition,
whereas protein content remained relatively stable, ranging from 3.05% to 3.10%. These
findings indicate that palm sugar supplementation enhanced the sensory acceptability and TSS
of probiotic soy milk beverages without significantly altering protein content. The conclusion is,
based on sensory evaluation, the formulation containing 8% palm sugar was identified as the
optimal treatment.

Kecombrang leaf extract (Etlingera elatior) as a natural preservative alternative for tilapia (Oreochromis niloticus)

Haryati — 2026-06-30

Formaldehyde is commonly used by fishermen to preserve unsold fish, but it is hazardous to health and prohibited as a food additive. Kecombrang leaves serve as a natural preservative alternative due to their bioactive antimicrobial compounds. This study aimed to determine the best solvent and concentration of kecombrang leaf extract applied to tilapia. A nested design was employed with two factors: the type of solvent (ethanol and distilled water) and the extract concentration (2%, 2.5%, and 3% v/w). The research was conducted in two stages: extraction followed by phytochemical and inhibition zone tests, and subsequent application on tilapia to evaluate TPC, Aw, and pH. Phytochemical screening revealed that kecombrang leaf extract contains flavonoids, terpenoids, tannins, and saponins. The highest antibacterial activity was observed in the ethanol extract with an inhibition zone of 13 mm (strong category) against Escherichia coli. The application results on tilapia showed that 3% ethanol extract was the best treatment, yielding a TPC value TPC 2.84 x 105 CFU/g (meeting SNI 2729:2013 standards), an Aw of 0.88, and a pH of 6.23.

Exploration of bioplastic from kepok banana corm starch reinforced with fiber of pineapple crown and bamboo

ariskanopitasari nopitasari — 2026-07-07

The increasing use of plastics, driven by global population growth, has led to significant environmental challenges due to plastic waste. To address this issue, many studies have explored natural resources for developing bioplastics that are more degradable and renewable. This research utilized starch extracted from kepok banana corm waste as the primary base material, reinforced with cellulose derived from pineapple crowns and bamboo fibers. The objective was to evaluate the mechanical properties and biodegradability of the resulting bioplastics. A completely randomized design was applied with two factors: fiber type (pineapple crown or bamboo) and fiber mass. The findings revealed that the bioplastics produced exhibited relatively low tensile strength, moderate elongation, high water absorption, and strong degradability. Furthermore, bioplastics reinforced with pineapple crown fibers demonstrated superior structural performance compared to those reinforced with bamboo. These results highlight the potential of this bioplastic to be further developed toward achieving standardized properties.

Effect of steaming on the physicochemical characteristics, color, and antioxidant activity of purple sweet potato (Ipomoea batatas L.) flour

Indra Marliana — 2026-06-30

Purple sweet potato (Ipomoea batatas L.) is a natural source of anthocyanins with potential application as a functional food ingredient. This study aimed to evaluate the effect of steaming on the physicochemical characteristics, color properties, and antioxidant activity of purple sweet potato flour. Two treatments were applied: without steaming (P2) and steaming for approximately 10 minutes prior to drying (P1). Steaming was performed after sorting, washing, and slicing of the raw material and before dehydration. Samples were dried using a food dehydrator at 50°C for 6–8 h, ground, and sieved through an 80-mesh. Each treatment was analyzed in duplicate. The analyzed parameters included moisture content, ash content, pH, antioxidant activity (IC₅₀), water absorption capacity (WAC), oil absorption capacity (OAC), and color values (L*, a*, b*). Data were analyzed using ANOVA at a 5% significance level. Steaming significantly increased moisture content (from 6.85% to 10.15%), ash content (from 2.85% to 3.45%), and pH (from 5.96 to 6.15), and significantly decreased antioxidant activity, with IC50 increasing from 63.57 ppm (strong antioxidant) to 144.70 ppm (moderate antioxidant) (p<0.05). No significant effects were observed on WAC and OAC. Steaming also reduced the L*, a*, and b* values, indicating lower brightness and color intensity. These findings indicate that purple sweet potato can be processed into flour while maintaining favorable physicochemical characteristics and bioactive compounds, highlighting its potential as an ingredient for the development of various functional food products.