Integrating Agronomic, Food Technology, and Mechanical Engineering Aspects in the Development of Job’s Tears (Coix lacryma-jobi L.) as a Functional Food Commodity: A Systematic Literature Review
DOI:
https://doi.org/10.58184/jfsa.v4i2.1086Keywords:
Coix lacryma-jobi, Job’s tears, agronomy, food technologyAbstract
The current trend in food consumption is shifting toward healthy and functional foods, driving global efforts to identify local food sources with high nutritional value and strong economic potential. One promising cereal crop in terms of development and growth is Job’s tears (Coix lacryma-jobi L.). This plant contains protein, starch, and various bioactive compounds such as coixenolide, coixol, and phenolics, which exhibit antioxidant, anticancer, and antidiabetic activities. The objective of this study was to identify and analyze relevant studies using a Systematic Literature Review (SLR) approach based on publications indexed in the Sinta Science and Technology Index (rank 1–6). From a total of 132 articles collected between 2011 and 2024, 32 were selected and analyzed thematically and descriptively following the PRISMA guidelines. The results from these 32 studies show that research on Job’s tears has significantly increased during 2018–2023, with a focus distribution of 40.6% on food technology, 34.4% on agronomy, and 25% on mechanical engineering. Integration among these fields indicates that agronomic aspects support the selection of superior stress-tolerant varieties, food technology contributes to the development of value-added gluten-free products such as snack bars, noodles, and sponge cakes, while mechanical engineering enhances post-harvest efficiency with yields of up to 70%. Eight integrative studies highlight the importance of synergy among the three disciplines to achieve sustainable Job’s tears development from upstream to downstream. In conclusion, a multidisciplinary approach is key to strengthening the added value, production efficiency, and sustainability of Job’s tears as a potential functional food commodity in Indonesia.
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