Journal of Food and Agricultural Science for Lowland and Coastal Area

the CHARACTERISTICS OF LOCAL LEGUME PROTEIN CONCENTRATES EXTRACTED USING HYDROCHLORIC ACID

Dedin Bahrudin — 2026-10-19

Local legumes, including cowpea (Vigna unguiculata), mung bean (Phaseolus radiatus L.), and red bean (Phaseolus vulgaris L.), contain 20–30% protein, offering potential as alternatives to soy protein concentrates. This study aimed to: (1) develop a production method for legume protein concentrates using hydrochloric acid (HCl) extraction, (2) evaluate their functional properties, and (3) identify the optimal protein concentrate based on HCl concentration. A Completely Randomized Design (CRD) with three levels and three replications was employed, with Factor I being legume type (mung bean, cowpea, red bean) and Factor II being HCl concentration (3%, 5%, 7%). Results indicated that mung bean protein concentrate extracted with 3% HCl exhibited the highest protein content (21.67%), along with favorable functional properties: bulk density (0.79 g/mL), oil absorption (2.09 mL/g), water absorption (2.73 mL/g), foaming capacity (4.20%), and emulsifying capacity (23.62%). Cowpea protein concentrate required 7% HCl for optimal extraction, yielding 21.21% protein but lower functionality (emulsifying capacity: 5.38%). Red bean concentrate performed best with 3% HCl, achieving 21.18% protein and superior water absorption (3.67 mL/g).Overall, mung bean protein c oncentrate extracted with 3% HCl demonstrated the most balanced nutritional and functional characteristics, suggesting its viability as a soy protein substitute. These findings highlight the potential of local legumes in food applications, emphasizing extraction efficiency and functional performance.

An EVALUATION OF INSIDE–OUTSIDE WASHER MACHINE PERFORMANCE ON CARCASS CLEANLINESS LEVEL AND PROCESS WATER CONSUMPTION AT PT. XYZ

Ayu Pangestu — 2026-10-19

The Inside Outside Washer (IO Washer) is a crucial piece of equipment in the chicken slaughtering process, cleaning the exterior and interior of the carcass after evisceration. The effectiveness of the IO Washer affects carcass cleanliness, water usage, and production efficiency. This project aims to evaluate the effectiveness of the IO Washer in the carcass washing process at PT. XYZ Food Division Unit Ngoro, Mojokerto. The methods used include direct observation of the carcass washing process, observation of nozzle spray distribution, measurement of water consumption, assessment of carcass cleanliness after washing, and analysis of trial data conducted during the internship. The evaluation results indicate that nozzle spray distribution affects the machine's ability to clean residual blood and dirt on the surface and interior of the carcass. In addition, water consumption during the washing process also affects the machine's operational efficiency. Based on the trial results, the IO Washer plays a crucial role in maintaining carcass cleanliness and supporting an effective and efficient production process. Periodic machine performance evaluation is necessary to maintain the quality of the washing process, support product quality control, and optimize the use of water resources in the poultry processing industry.

SHELF LIFE EVALUATION OF APPLE FLAVOR BEVERAGE USING ACCELERATED SHELF LIFE TESTING (ASLT) ARRHENIUS MODEL AT PT. XYZ

Isma Roudhotun Nadhiroh — 2026-10-19

Indonesia's fruit-flavored beverage industry has grown rapidly in response to increasing consumer demand for practical, hygienic, and long-lasting packaged drinks, yet many shelf life claims printed on product labels remain scientifically unverified. PT. XYZ was selected as the object of this study because its apple flavored beverage, marketed under the "Siiplah" brand, carries a 12-month label expiration date while the company applies a 9-month product return policy, creating a 3-month discrepancy that requires scientific justification. This study aimed to estimate the shelf life of PT. XYZ's apple flavored beverage using the Accelerated Shelf Life Testing (ASLT) Arrhenius method based on three physicochemical quality parameters, namely pH, total soluble solids (TSS, °Brix), and total titratable acidity (TTA, %), and to evaluate whether the company's 9-month return policy is scientifically justified relative to the 12-month label claim. Samples were stored at three temperatures (25°C, 30°C, and 40°C) and analyzed weekly for four weeks. Results showed that all three parameters followed first-order reaction kinetics. The activation energy (Ea) was highest for pH (7,295.5 kcal/mol), followed by TSS (7,195.1 kcal/mol) and TTA (3,925.4 kcal/mol), indicating pH as the most temperature-sensitive quality parameter. At 30°C, representing the maximum normal distribution temperature under tropical conditions, the estimated shelf life based on pH and TTA was 12 months, while TSS yielded 16 months. These findings confirm that the 12-month label claim is scientifically valid and that the 9-month return policy provides a justified 3-month safety buffer to accommodate temperature variability during distribution

ANALYSIS OF LEAKAGE PRIMARY PACKAGING SAMPLE OF CRACKER PRODUCT AT PT XYZ

Visca Rasheesa Hestia Prasetyo — 2026-10-19

One of the important factors in maintaining the quality and shelf life of crackers products is packaging. Packaging leaks often occur, especially in primary packaging, allowing air and moisture to enter the packaging. This study was conducted to analyze the leakage of primary packaging samples in one of PT XYZ's crackers products. This analysis was conducted during the internship period using observation and interview methods. The method used to detect this leakage was a vacuum test. The analysis results showed fluctuations in the number of leaking packaging samples during the observation period. The main factors causing this problem lie in the sealing temperature and operator performance. Efforts that can be made include training packaging operators, selecting permanent operators for each packaging machine, and conducting regular monitoring to reduce the frequency of leaks and improve product quality.

The THE EFFECT OF VARYING SUGAR AND CITRIC ACID ADDITIONS ON THE ORGANOLEPTIC CHARACTERISTICS OF READY-TO-EAT SWEET POTATO

Laili Hayuningtyas — 2026-10-19

This research investigated the influence of different sugar and citric acid additions on the organoleptic properties of ready-to-eat sweet potato. Three formulations were prepared, namely Formulation A (without sugar and citric acid), Formulation B (with sugar), and Formulation C (with sugar and 0.05% citric acid). Sensory evaluation was conducted with 15 panelists using a five-point hedonic scale to assess color, aroma, taste, texture, and overall acceptability. The collected data were analyzed using the Shapiro–Wilk test, followed by the Friedman test and Wilcoxon Signed-Rank test. The findings revealed that the treatments significantly influenced color, texture, and overall acceptability (p < 0.05), whereas aroma and taste were not significantly affected (p > 0.05). Panelists rated Formulation C highest for color, while Formulation A obtained the highest scores for aroma, taste, and overall acceptance. Overall, Formulation A demonstrated the greatest level of consumer acceptance among the tested formulations.