Journal of Innovation Food and Animal Science (JIFAS)

STUDY OF THE ADDITION OF VARIOUS CONCENTRATIONS OF SUMBAWA HONEY AS A NATURAL SWEETENER ON THE ORGANOLEPTIC QUALITY AND PHYSICAL PROPERTIES OF MALAKA FRUIT JUICE (Phyllantcus emblica)

2025-05-01T20:16:14+07:00

Malacca fruit (Phyllanthus emblica) has a high level of antioxidant activity containing phenolic compounds and flavonoids. One of the antioxidant compositions which is quite high in malacca fruit is vitamin C. To increase the selling value, the malacca can be processed into fruit juice with honey as a sweetener supplement. The purpose of this study was to determine the differences in composition between honey with organoleptic properties of color, aroma and taste and to determine the variation of honey composition on physical properties in Malacca juice. This study uses a Completely Randomized Design (CRD) with honey composition factors, namely 0%, 5%, 10%, 15%, and 20%. The addition of honey concentrations significantly influences the sensory evaluation (hedonic test) of taste and aroma, but it does not significantly affect the texture and color. The addition of honey concentrations has a significant impact on the physical color properties of Malaka fruit juice. The best honey concentration treatment was at 15%, which produced juice with a reddish to yellowish-red color, a honey-like aroma, a slightly thick texture, and a sweet taste, making it preferred by the panelists.

POTENTIAL OF ANTIOXIDANT & ANTIMICROBIAL FROM BY PRODUCT COFFEE AS EDIBLE PACKAGING: SYSTEMATIC REVIEW

2025-05-01T20:16:14+07:00

Plastic is still widely used to package various food products. The use of plastic has a negative impact on the environment because plastic is not easily decomposed by the soil. Edible Packaging are one solution of plastic usage for packaging. Edible packaging also has the function of maintaining the quality of its products and protecting them from microorganism contamination because it has antimicrobial and antioxidant content. Coffee by-product can be potential as edible packaging materials because have antioxidant and antimicrobial agent such as phenolic, melanoidin, caffeine, and chlorogenic acid. Antioxidants are substances that can prevent cell damage due to the oxidation process by oxidants which causes a decrease in product quality because it can change the taste, aroma, texture and rancidity of the product. Antimicrobials are substances that can inhibit or kill the growth of microbes, such as fungi, viruses, and bacteria during storage of products in packaging that can damage the product and make it less durable. Antioxidants can maintain product quality and extend product shelf life. They can act as antimicrobial which can inhibit the growth of Listeria, Escherichia coli and Staphylococcus aureus which can contaminate food. So, coffee by product can be potential if developed as edible packaging in Indonesia because the raw material is widely produced along with the many coffee plantations in Indonesia whose coffee production continues to increase due to the large number of coffee enthusiasts both in Indonesia and abroad.

IMPACT OF NUTRITIONAL EDUCATION ON MOTHER OF STUNTED CHILDREN AND ELDERLY DIABETES MELLITUS PATIENT IN EAST JAVA, INDONESIA

2025-05-01T20:16:15+07:00

Stunting and diabetes mellitus (DM) are pressing public health issues in Indonesia. This study assessed the effectiveness of nutritional education interventions aimed at improving knowledge and dietary practices among mothers of stunted children and elderly patients with diabetes mellitus (DM). The study was conducted at Puskesmas (Community Health Center) Kendal, East Java, involving two respondents: a mother of a stunted child and an elderly DM patient. The intervention utilized educational materials (leaflets), a 10-day menu cycle, and tailored counseling. The results indicated significant improvements in knowledge (30% for the mother and 20% for the elderly patient) and dietary adherence in the elderly patient. However, limited dietary changes were observed in the stunted child due to food preferences. These findings underscore the critical role of ongoing educational programs in addressing malnutrition and DM management.

EVALUATING THE IMPACT OF PACKAGING TYPES ON BREAD QUALITY AND SHELF LIFE

2025-05-01T20:16:15+07:00

This study evaluated the effects of packaging materials (HDPE, PP, and no packaging) and storage on the physicochemical and sensory properties of fried and baked bread over six days. Moisture content increased initially, peaking on the third and fourth days, before declining, with HDPE-packaged bread exhibiting the least fluctuation and superior moisture retention (approximately 15% lower moisture loss than unpackaged bread). Free fatty acid (FFA) content, indicative of lipid oxidation, increased over time, with unpackaged fried bread showing the highest values. Sensory evaluation revealed significant differences in color, aroma, texture, and overall acceptability. Fried bread packed in PP exhibited the best texture, while baked bread packed in PP scored highest in overall acceptability. This study highlights the importance of optimized packaging materials in preserving the quality and sensory attributes of bread during storage.

IMPACT OF MUSSEL SHELL AND HERBAL FERMENTATION-BASED FEED ON GROWTH PERFORMANCE OF BROILER DUCKS

2025-05-01T20:16:15+07:00

This study investigates the effects of alternative feed formulations comprising mussel shell powder and herbal fermentation additives (empon-empon) on the growth performance of broiler ducks. The research was conducted at Hayathul Farm, Blitar, Indonesia, employing 480 ducks divided into control and treatment groups. The treatment feed included a mixture of mussel shell powder and fermented empon-empon, while the control group was fed a standard commercial diet. Results showed a significant increase in the average body weight of the treatment group, with a 16.8% improvement compared to the control. These findings demonstrate the potential of local feed resources to enhance growth performance while reducing feed costs, providing a sustainable solution for small-scale farmers.