Journal of Food Technology Research

How does climate change adaptation strategy accelerate sustainable food security?

2025-08-04T20:15:12-05:00

This study examines the key factors influencing farmers' decisions to adopt climate change adaptation strategies in agriculture, focusing on Kopeng Village in Semarang, Indonesia. Using a multinomial logit (MNL) model, the article analyzes various strategies in response to climate challenges. It shows that household characteristics, tenure characteristics, and institutional support are important for adaptation decisions. Variables such as age, education level, family size, farming experience, age at first marriage, and age at first childbirth are also significant; older and more educated individuals with larger families are more likely to adopt innovations such as organic fertilizers and fast-growing seeds. Landholding and land size also influence adoption behavior, and the distance from home to agricultural land may hinder the use of organic fertilizers due to transportation logistics. Notably, institutional support—including credit availability, extension services, and farmers’ associations—is critical for the successful adoption of strategies. The government’s role in promoting agriculture, particularly organic farming, is highly anticipated. Through farmer groups, the government can provide necessary technological assistance and digital marketing training to help farmers reach broader markets.

Biochemical characterization of three yellow cassava cultivars grown in the Republic of Congo

2025-10-03T13:08:03-05:00

Cassava exists in two varieties: sweet and bitter. However, the Congolese population considers all yellow-fleshed cassava varieties as sweet, and they are eaten raw or boiled. A variety is considered sweet if its hydrocyanic acid content is less than 50 mg/kg. The objective of this study is to characterize the three most consumed yellow-fleshed cassava varieties in Congo, namely Mboto, Dikondi, and Nkaba yellow varieties. Hydrocyanic acid and beta-carotene were measured by spectrophotometry. Water, dry matter, crude ash, lipid, titratable acidity, and pH were determined according to the Association of Official Analytical Chemists. Total crude fiber and protein were measured by the Weende and Kjeldahl methods, respectively. The analyses carried out on the three cultivars "Mboto, Dikondi, Nkaba yellow" revealed the following contents: hydrocyanic acid: 33.49, 42.75, and 121.24 mg.kg^-1; water: 89.33, 70.02, and 58.96%; dry matter: 10.74, 29.98, and 41.04%; ash: 2.53, 1.68, and 2.78%; protein: 2.48, 2.01, and 1.98%; lipids: 0.27, 0.59, and 2.89%; fiber: 10.8, 2.4, and 2.4%. The ẞ-carotene contents: 1.58, 0.39, and 0.84 µg/g; energy values: 35.00, 123.73, and 171.90 kcal/100g. These results show that among the three varieties, the yellow Nkaba is a bitter variety and cannot be eaten raw.

Effect of pasteurization and Sa-tay marinade on quality changes in oyster (Crassostrea belcheri) meat

2025-10-03T21:25:40-05:00

The combination of pasteurization and Sa-tay marination represents a practical and applicable strategy for enhancing the microbial safety, sensory quality, and shelf life of oysters, thereby supporting both public health and the seafood industry. This study aimed to investigate the effects of pasteurization and Sa-tay marination on quality changes in oyster meat after inoculation with test pathogenic bacteria. Results showed that pasteurization at 80^oC for 8 minutes completely eliminated an initial inoculum of pathogenic bacteria (10⁸ CFU/g), including Escherichia coli, Salmonella Typhimurium, Vibrio cholerae, V. parahaemolyticus, and V. vulnificus. The combination of pasteurization and Sa-tay marination effectively eliminated E. coli, S. Typhimurium, V. cholerae, V. parahaemolyticus, and V. vulnificus in oyster meat. However, the total volatile base (TVB) value slightly increased after 9 and 12 days of storage. In contrast, trimethylamine nitrogen (TMA-N) was not detected. In summary, pasteurization is a highly effective method for reducing pathogenic bacteria in oyster meat. Without inoculation with pathogenic bacteria, oyster meat marinated with Sa-tay showed improved safety, resulting in lower microbial counts. When combined with Sa-tay marination, this approach also supports extended shelf life. This technique offers a practical solution for seafood processors aiming to improve product safety and commercial viability.

Can sustainable lifestyles bridge the intention–behavior gap in organic food purchasing? A new perspective from the theory of planned behavior

2025-10-03T21:38:51-05:00

Although scholars have demonstrated a positive relationship between attitude and intention across various fields, the link between intention and behavior has received less attention, especially in the context of sustainable food purchasing. This is understandable, as not all intentions are translated into actual behavior. Recent studies have suggested that examining the moderating effects between intention and behavior is essential to explain why consumers rarely engage in responsible food purchasing behavior. Therefore, this study was conducted to assess the role of sustainable lifestyles (SL) in bridging the gap between intention and behavior in organic food purchasing. Using attitude, a key component of the Theory of Planned Behavior (TPB), as an input variable, data were collected from 773 consumers in Vietnam and analyzed using Structural Equation Modeling (SEM). The findings reveal two key insights: (1) SL significantly helps bridge the gap between intention and behavior in organic food purchasing, and (2) attitude effectively predicts behavior through intention. These results contribute significantly to the existing literature on organic food consumption behavior.

Fortification of rice crisps with fish protein hydrolysate (Decapterus sp.) for iron deficiency prevention

2025-10-03T21:51:23-05:00

Iron deficiency remains one of the most widespread nutritional challenges globally, often addressed through dietary supplementation and food fortification. However, the limited bioavailability of iron in common food sources often hampers these efforts. Recent interest has grown in the use of protein hydrolysates to enhance iron absorption due to their abundance of low-molecular-weight peptides. This study explored the fortification of rice crisps with fish protein hydrolysate derived from Decapterus sp, aiming to improve the nutritional quality of a familiar snack and its potential to help reduce iron deficiency risk. The hydrolysate was characterized by its peptide molecular weight distribution, which showed a predominance of peptides under 15 kDa. Tyrosine emerged as the most abundant free amino acid, comprising 40.75% of the total amino acid content in the hydrolysate. The digestibility of the fish protein hydrolysate (DPH) was measured at 31.78%, with a protein concentration of 121 ppm and an iron-binding activity of 0.025%. Among all formulations, the sample containing 15% hydrolysate (F3) was most favored in sensory tests, balancing nutritional enrichment with consumer acceptability. These findings suggest that incorporating fish protein hydrolysates into popular food products may offer a promising, sustainable approach to combat iron deficiency, particularly among vulnerable populations such as children and women of reproductive age.

Multi-response evaluation of encapsulated pandan leaf powder under different drying and wall material conditions

2025-10-03T22:08:40-05:00

Pandan (Pandanus amaryllifolius) leaf extract contains high amounts of bioactive compounds; however, its stability is compromised during processing, limiting its broader use in functional foods. This study aimed to optimize encapsulation techniques to improve the physicochemical properties, bioactive retention, and functional efficacy of pandan extract powder. A 3×3 full-factorial experimental design was applied, involving three drying methods (spray-drying, freeze-drying, and drum-drying) and three wall materials (maltodextrin, soy protein isolate, and egg white powder). Several quality indicators were determined, such as moisture content, water activity, solubility, encapsulation efficiency, color properties, total chlorophyll, and β-carotene, as well as antioxidant activity (DPPH, FRAP, and ABTS assays). Results demonstrated that freeze-drying combined with soy protein isolate produced powders with the highest encapsulation efficiency (76.42%), accompanied by antioxidant activity (FRAP: 64.53 µM FeSO₄/g; ABTS: 88.81%) and a low water activity (0.337), showing improved stability. Spray-drying using egg white powder provided excellent solubility and a high level of encapsulation efficiency. Drum-drying proved to be the least effective procedure. Multi-response optimization was performed by principal component analysis (PCA) combined with the desirability function, which revealed the optimum condition of freeze-drying using soy protein isolate. These findings provide a valuable decision-making framework for selecting drying techniques and wall materials to develop high-quality, shelf-stable, and antioxidant-rich functional powders. The practical implication of this study is its potential to guide the food and nutraceutical industries in producing standardized pandan-based products with enhanced bioefficacy and market potential.

A model for enhancing value addition in chili farming to support food security and SDGs in Indonesia

2025-10-03T22:24:38-05:00

This study aims to develop a model that enhances the value of chili farming, with the objectives of improving food security and contributing to the achievement of the Sustainable Development Goals (SDGs) in Central Java. The research employs a mixed-method approach, integrating quantitative data from surveys and Hayami value-added analysis with qualitative insights from interviews, observations, and group discussions. Data analysis involves Hayami analysis to quantify value addition during chili processing into powder, interregional input-output (IRIO) analysis to assess the economic impact of chili farming on related sectors, and Importance Performance Analysis (IPA) to identify strategic priorities for value enhancement. The findings indicate that processing chili into powder increases its value by 34%, with a profit margin of 25%, thereby increasing farmers' income and generating employment opportunities. The IRIO analysis reveals that the chili processing industry in Central Java is highly interconnected with other industries, particularly in DKI Jakarta and East Java. The IPA results suggest that improving access to high-quality raw materials, facilitating easier loan access, providing better training for workers, and developing effective marketing strategies are essential for sector development. The study confirms that an integrated approach, emphasizing cross-sector collaboration, institutional strengthening, production efficiency, and market-oriented processing, is necessary to build an effective model for increasing chili's added value. The implications of this model extend beyond competitiveness, supporting poverty alleviation, food security, and sustainable industrialization aligned with the SDGs framework.

Enhancing oxidative stability and antioxidant retention through synergistic blending of rice bran oil and palm olein during prolonged deep-fat frying

2025-10-03T22:40:48-05:00

Blending edible oils with complementary properties offers a practical strategy to enhance both frying stability and nutritional quality. This study investigated the oxidative stability, antioxidant retention, and fatty acid composition of rice bran oil (RBO), palm olein oil (POO), and their blends at 80:20 and 70:30 ratios during 30 hours of deep-fat frying at 180°C. A comprehensive analysis was conducted using key indicators such as peroxide value (PV), free fatty acids (FFA), p-anisidine value (p-AV), iodine value (IV), smoke point, tocopherols, tocotrienols, and γ-oryzanol content. The results showed that the 80:20 blend achieved the highest oxidative stability and antioxidant retention, with a 33.84% reduction in PV compared to POO and retention of 28.17 mg/100 g of γ-oryzanol after 30 hours. Both oil blends maintained a favorable SFA:MUFA: PUFA ratio of approximately 1:1.5:1, closely aligning with dietary recommendations for cardiovascular health. Blending effectively delayed lipid oxidation and thermal degradation compared to pure oils, resulting in better preservation of tocopherols and reduced formation of degradation products. These findings demonstrate that blending RBO and POO at appropriate ratios produces frying oils with improved thermal resistance and health-promoting attributes. This approach presents a cost-effective and scientifically grounded solution for industrial and household frying, offering improved product quality, safety, and nutritional value in fried foods.