https://jfas.upnjatim.ac.id/index.php/jfas/issue/feed 2025-06-09T12:31:01+00:00 Dr. Muhammad Alfid Kurnianto, S.Pi., M.Si m.alfid.tp@upnjatim.ac.id Open Journal Systems <p>Journal of Food and Agricultural Science for Lowland and Coastal Area (JFAS) is a journal that contains scientific manuscripts resulting from research covering the food sector including food product processing, product development, food safety, food biotechnology and food process engineering; and the agricultural sector includes agronomy, horticulture, plant breeding, soil sciences, plant protection, and other relevant fields related to plant production which focuses on commodities originating from lowland and coastal areas.</p> <p>The JFAS manuscript is prepared in English with an abstract, introduction, material and methods, results and discussion and conclusion. JFAS is published regularly twice a year, namely June and December by the Innovation Center of Appropriate Food Technology for Lowland &amp; Coastal Area, Veteran National Development University, East Java.</p> https://jfas.upnjatim.ac.id/index.php/jfas/article/view/14 2025-05-22T03:30:39+00:00 Annisa Ulhusna chemistry.annisa@gmail.com Reza Mardhiyah Amir rezamardhiyahamir@politanipyk.ac.id

<p>Heavy metal contamination in food systems has become significant global threat due to its persistence, bioaccumulation, and severe health risks. This review aims as a comprehensive evaluation of eco-friendly strategies for the removal of toxic heavy metals such as Pb, Cd, Hg, As, and Cr from food system. The study identifies major contamination pathways, environmental exposure, agricultural inputs, and food processing. Emphasis is placed on green technologies, including bio-based adsorbents from agricultural waste, microbial and enzymatic biosorption, plant-derived coagulants, and green nanotechnology. These methods offer promising, sustainable alternatives with high removal efficiency, low toxicity, and compatibility with food safety standards. By synthesizing findings from recent studies, this review underscores the practical applicability of eco-friendly materials and biological agents, aligning with global sustainability efforts and food safety regulations.</p>

2025-05-31T00:00:00+00:00 Copyright (c) 2025 Journal of Food and Agricultural Science for Lowland and Coastal Area https://jfas.upnjatim.ac.id/index.php/jfas/article/view/15 2025-05-25T10:57:51+00:00 Mohammad Mardiyanto mohammad.mardiyanto@polije.ac.id Mokhamad Fatoni Kurnianto mohammad.mardiyanto@polije.ac.id Elok B Yuliana mohammad.mardiyanto@polije.ac.id

<p><strong>Bun bread</strong> is one type of bread that is marketed and applied for ready-to-eat food products. Bun bread can be marketed and distributed in 2 (two) forms, namely marketing for fresh and frozen products (frozen storage). Bun bread is included in the classification of lean dough bread types that have special characteristics of the ratio of sugar and margarine. In the process of making bun bread, there is no difference with making sweet bread in general, only in the storage process which is generally done frozen or cold. One factor that affects the process of making bun bread is the <strong>oven temperature</strong>. The purpose of this study was to determine the effect of differences in oven temperature on the <strong>sensory quality</strong> of bun bread products. The parameters tested in the study were sensory quality of color, taste, aroma and texture.</p>

2025-05-31T00:00:00+00:00 Copyright (c) 2025 Journal of Food and Agricultural Science for Lowland and Coastal Area