https://jurcon.ums.edu.my/ojums/index.php/JSFFS/issue/feed 2026-06-30T00:00:00+08:00 Editorial Office jsffs@ums.edu.my Open Journal Systems <p>The Journal of Smart Farming and Food Security (JSFFS) is a free, open-access, international, peer-reviewed journal published by Universiti Malaysia Sabah Press (UMS Press). JSFFS serves as a platform for the dissemination of high-quality original research articles, review papers, and short communications. Published biannually, the journal welcomes scholarly contributions across all areas of agricultural research. The journal assesses submissions based on the scientific merit and soundness of the work, not on subjective judgments of novelty or impact.</p> https://jurcon.ums.edu.my/ojums/index.php/JSFFS/article/view/6603 2025-07-07T11:11:45+08:00 Lesley Juilih juilih.lesley@gmail.com Nur Aainaa Hasbullah aainaa.hasbullah@ums.edu.my Chong Khim Phin chongkp@ums.edu.my

<p>Acidic subsoils pose a significant challenge to sustainable agriculture production due to poor nutrient availability and limited productivity, particularly in regions like Malaysia with tropical climates. This incubation study explored the potential of dairy farm effluent compost (DFEC) and humic acid (HA) as organic amendments to ameliorate acidic subsoil, focusing on improving soil chemical properties while reducing fertilizer use. The experiment evaluated five treatments with varying combinations of DFEC, HA, and reduced fertilizer rates (50% and 75%) under controlled laboratory conditions. Soil samples were analysed for pH, organic matter (OM), macronutrient (N, P, K, Ca, Mg) and other selected elements (Al, Fe, Na, Cu, and Zn) concentrations across a 90-day period. The results revealed that while soil pH showed insignificant changes, treatments with DFEC and HA significantly enhanced soil OM and macronutrient levels, particularly N, P, K, and Ca. Treatment 4 (DFEC + HA with 50% fertilizer reduction) was identified as the better combination, demonstrating the best improvements in subsoil nutrient content. Sodium (Na) levels initially increased in DFEC-treated soils but declined over time, possibly driven by decomposition and adsorption processes. Micronutrient dynamics varied, with Al and Fe exhibiting fluctuating trends influenced by soil pH and redox reactions. Trace metals such as Cu and Zn were minimally affected, with Cu concentrations declined possibly due to immobilization processes. In general, study suggest possible long-term benefits of DFEC and HA in promoting nutrient retention, and organic matter enrichment. It provides insights into soil amendment strategies for subsoil rejuvenation, contributing to sustainable agricultural practices in tropical regions. Further research, including pot and field trials, is needed to evaluate the long-term effects and mechanisms in the presence of crops.</p>

2026-03-02T00:00:00+08:00 Copyright (c) 2026 Juilih et al. https://jurcon.ums.edu.my/ojums/index.php/JSFFS/article/view/6736 2025-12-01T08:07:21+08:00 Jessica Myrciana Jelius 201276@student.upm.edu.my Mohammad Mijanur Rahman mijanur.r@ums.edu.my Mohamad Asrol Kalam asrolkalam@ums.edu.my Norafizah Abdul Rahman fizarahman@ums.edu.my Md Safiul Alam Bhuiyan md.safiul@ums.edu.my Muhamad Faris Ab Aziz mhd_faris@upm.edu.my

<p>Lipid oxidation remains a major factor affecting the quality and shelf life of meat, leading to undesirable changes in flavour, colour, nutritional value, and consumer acceptance. Synthetic antioxidants such as butylated hydroxytoluene (BHT) are widely used to delay oxidation, their potential health risks have driven interest in natural alternatives. <em>Andrographis paniculata</em> (AP), commonly known as “King of Bitters,” is a medicinal herb rich in phenolics, flavonoids, and diterpenoids with strong antioxidant properties. Although AP leaves have been extensively studied, little is known about the bioactivity of its roots and their application in meat preservation. This study aimed to determine the antioxidant potential of AP root extracts and their effects on the quality of minced beef stored at 4°C for seven days. Root extracts were prepared using ultrasound-assisted extraction (UAE) with ethanol and distilled water as solvents. The antioxidant activity of the extracts and marinated beef samples was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, while meat quality was assessed based on pH stability and colour parameters (L*, a*, b*). Results demonstrated that ethanol extracts of AP roots exhibited significantly higher radical scavenging activity (95.38%) compared to distilled water extracts (88.38%). Minced beef marinated with AP extract showed improved antioxidant activity (11.49%) compared with the untreated control (7.74%), though lower than BHT (17.39%). Moreover, AP extract treatments maintained pH values closer to the desirable range, while altering colour characteristics by reducing redness (a*), and yellowness (b*). The findings highlight AP roots as a promising natural antioxidant source that can improve oxidative stability and sensory attributes of meat. Although less potent than BHT, their safety and consumer preference for natural food additives position AP as a valuable candidate for functional meat preservation strategies. Further research should explore optimization of extraction methods, dosage, and synergistic combinations with other plant-based antioxidants.</p>

2026-03-02T00:00:00+08:00 Copyright (c) 2026 Jelius et al.