Journal of Innovation Food and Animal Science (JIFAS)

CHEMICAL PROFILE OF GROUND COFFEES IN SOUTH SUMATERA

2025-07-05T07:00:31+07:00

South Sumatra is the largest coffee-producing province in Indonesia. However, many ground coffee products circulating in the market have yet to meet the Indonesian National Standard (SNI) or obtain Geographical Indication (GI) certification. This study aimed to analyze the chemical characteristics of ground coffee from South Sumatra that meets SNI standards, possesses GI certification, and those that are uncertified. Three chemical parameters were examined: moisture content, ash content, and caffeine content. The results showed that the ash and caffeine contents of all six ground coffee samples met the quality standards set by SNI. However, the moisture content of all samples exceeded the maximum limit specified in the SNI for ground coffee, ranging from 7.38% to 9.10%. These findings indicate that although two parameters meet quality standards, improvements in processing or storage practices are still necessary to reduce moisture content and ensure the quality and shelf life of ground coffee.

FOOD SAFETY CONSIDERATIONS OF EGGSHELL POWDER FOR FOOD APPLICATIONS: A REVIEW

2025-07-05T07:00:32+07:00

Eggshell waste, often seen as an environmental pollutant, is actually a valuable source of calcium carbonate. This makes it a promising candidate for food fortification and preservation. However, ensuring the microbiological and chemical safety of eggshell powder is essential before it can be safely used in food products. This review assesses these safety concerns and offers recommendations for safe application. Eggshells can harbor harmful pathogens such as Salmonella spp. and Escherichia coli, which are commonly linked to foodborne illnesses. To reduce microbial contamination, several decontamination methods have been investigated, including washing, drying, chlorine dioxide gas treatment, and autoclaving. These methods effectively lower microbial loads, improving the safety of eggshell powder for consumption. Chemical analyses typically show no significant contamination of eggshell powder with toxic heavy metals like lead or cadmium. Acute toxicity studies indicate low toxicity levels; for example, the eggshell membrane has an LD₅₀ greater than 2000 mg/kg body weight in mice, and the powder shows an LD₅₀ above 5000 mg/kg in rats. Sub-chhronic toxicity studies generally report no harmful effects on body weight or hematological parameters. However, some reversible biochemical changes were observed, such as altered cholesterol and LDL in females and creatinine levels in males, along with mild, reversible histopathological changes in heart and kidney tissues. These findings highlight the need for further research. In conclusion, rigorous decontamination is critical. While eggshell powder shows low acute toxicity and potential as a food fortification, more studies are needed to confirm its long-term safety.

REVIEW : POTENTIAL ANTIOXIDANT ACTIVITY OF INDONESIAN LOCAL TUBERS AND THE IMPACT OF PROCESSING TECHNIQUES

2025-07-05T07:00:32+07:00

Indonesia is endowed with a wide diversity of local tubers that hold untapped potential as functional food sources. Tubers such as purple and orange sweet potatoes, taro (Colocasia esculenta), yam (Dioscorea spp.), gadung (Dioscorea hispida), suweg (Amorphophallus paeoniifolius), and gembili (Dioscorea esculenta) are rich in phytochemicals such as flavonoids, phenolic acids, anthocyanins, and carotenoids. These compounds exhibit strong antioxidant activities which are linked to their capability to scavenge free radicals, thus potentially preventing oxidative stress-related diseases. However, the bioactivity and stability of these antioxidants are significantly influenced by food processing techniques. Thermal treatments such as boiling, steaming, and baking may degrade thermolabile compounds like anthocyanins, while other processes such as fermentation and ultrasonic-assisted extraction have been shown to increase the extractability and bioavailability of phenolic compounds. This review compiles and analyzes recent scientific findings on antioxidant content in local Indonesian tubers and evaluates how various processing methods affect their efficacy. Furthermore, it discusses the relevance of these findings for the development of functional foods and nutraceuticals based on indigenous crops.

AN ANALYSIS OF BUSINESS MODEL FOR BAKED BROWNIES AT FAMILY CAKE SHOP USING THE BUSINESS MODEL CANVAS FRAMEWORK

2025-07-05T07:00:32+07:00

This study aims to analyze the business model of baked brownies at Family Cake Shop using the Business Model Canvas (BMC) framework. As a growing family-owned bakery located in Blitar, East Java, Family Cake Shop offers a variety of pastry products, with baked brownies as one of its flagship items. The research employed a qualitative descriptive approach, collecting data through semi-structured interviews and direct observation. The BMC framework was utilized to examine nine core elements of the business model, including customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, and cost structure. The analysis revealed that the shop targets a broad customer base, ranging from children and students to working professionals. Its value proposition centers on the use of locally sourced cocoa, halal certification, and a registered trademark “Locita.” Distribution is carried out through physical stores, delivery services, and partner souvenir outlets. Strong customer relationships are maintained through communication, feedback, and loyalty incentives. The shop's revenue relies on diverse selling platforms, supported by skilled labor, essential baking equipment, and strategic location. Core activities include production, distribution, and marketing, while key partnerships ensure a stable supply of ingredients. The cost structure is dominated by raw material purchases and operational expenses. The findings suggest that BMC is an effective analytical tool for evaluating and optimizing small-scale bakery businesses. This study provides practical insights for improving strategic planning and enhancing the competitiveness of culinary business.

SENSORY ANALYSIS OF MOCHI PRODUCT WITH SUBSTITUTION OF LESSER YAM FLOUR (Dioscorea esculenta)

2025-07-05T07:00:32+07:00

The growing demand for healthy and innovative foods has encouraged the development of traditional products using functional ingredients. This study aimed to develop mochi with lesser yam (Dioscorea esculenta) flour substitution and natural beetroot coloring as a novel healthy snack alternative. Mochi was produced by substituting white glutinous rice flour with varying levels of lesser yam flour (F1: 20 g, F2: 40 g, F3: 60 g) and incorporating beetroot extract as a natural dye. Sensory evaluation was conducted on color, taste, aroma, texture, and overall acceptability using a hedonic scale. The results showed that formulation F1 (20 g lesser yam flour) achieved the highest overall acceptability score (4.11), indicating a “like” level among panelists. F1 also received superior ratings for taste (4.06) and texture (3.97) compared to F2 and F3, which showed decreased preference as the substitution level increased. Higher concentrations of lesser yam flour contributed to a slightly bitter taste due to diosgenin content and a firmer texture from reduced amylopectin levels. This study suggests that mochi with lesser yam flour substitution and natural beetroot coloring can be a potential functional food innovation with good market prospects.