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Krishna Purnawan Candra
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Department of Agricultural Products Technology, Faculty of Agriculture, Mulawarman University Jl. Tanah Grogot Kampus Gunung Kelua Samarinda - Kalimantan Timur, 75119
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INDONESIA
Journal of Tropical AgriFood
Published by Universitas Mulawarman
ISSN : 26853590     EISSN : 26853604     DOI : https://doi.org/10.35941/jtaf
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Tropical AgriFood is academic journal for research article and review in the field of agricultural technology including agricultural engineering, postharvest physiology and technology, agricultural product processing technology, food science and technology, biotechnology, nutrition, herbal, and functional food.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 127 Documents
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The effect of carboxymethyl cellulose and glycerol addition on the biodegradability of cassava starch-based biofilms Munfarida, Siti; Simamora, Gevbry Ranti Ramadhani; Arista, Yuvita Lira Vesti; Imani, Syarifah Aulia Rahmah; Firdaus, Rizqi Alreza Cahaya; Naibaho, Lasma Barbara
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26720.44-50

Abstract

The growing concern over plastic pollution has accelerated the development of biodegradable packaging materials derived from natural polymers. Cassava starch has been widely studied as a potential raw material because of its abundance and biodegradability. However, its properties are often modified with additives such as carboxymethyl cellulose (CMC) and glycerol to improve film performance, which may influence its biodegradation. This study aimed to investigate the effects of different concentrations of CMC and glycerol on the biodegradability of cassava starch-based biofilms. Biofilms were prepared using three levels of cassava starch (5, 10, and 15 g), three concentrations of CMC (1, 2, and 3%), and three levels of glycerol (6, 9, and 12 mL). Thebiodegradability test was performed using the soil burial method for seven days, with weight loss as the primary parameter.The results showed that all biofilm samples achieved more than 60% degradation within seven days, thus meeting the Indonesian National Standard (SNI) for biodegradability. At low starch concentrations (5 g), the addition of higher CMC and glycerol levels reduced biodegradability due to matrix compaction and reduced porosity. At 10 g starch, biodegradability was more stable, with several formulations reaching 100% degradation by day seven. The highest starch concentration (15g) yielded the best results, with nearly all formulations reaching complete biodegradation, supported by sufficient substrate availability and synergistic interactions betweenCMC and glycerol. Overall, the findings indicate that starch concentration plays a dominant role, whereas excessive CMC and glycerol can slow degradation by limiting microbial accessibility.
Comparative effectiveness of acid and water degumming methods in Crude Palm Oil (CPO) pretreatment Sumarna, Denny; Purba, Nova Solina
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26728.87-92

Abstract

Crude Palm Oil (CPO) is the primary raw material in the cooking oil industry; it must be refined to improve its quality and stability. Degumming is a critical pretreatment step in CPO refining, as it removes phospholipids that can affect the oil quality. This study aimed to evaluate the effects of two degumming methods, acid degumming and water degumming, on various quality parameters of CPO, including moisture content, free fatty acids (FFA), tocopherols, beta-carotene, and peroxide levels. The results showed that both degumming methods significantly reduced the FFA content and peroxide number. Acid and water degumming were effective in lowering the FFA content and removing impurities from crude palm oil (CPO). They reduced the FFA level by 79.8-80.7% and by 15.9-17.3% for the peroxide number. Although reductions in α-tocopherol were observed, they remained acceptable and did not affect nutritional value.
Quality evaluation of salak peel tea under various drying temperatures and durations Anggela, Anggela; Parameswari, Gusti Revalina
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26723.51-59

Abstract

Salak peel, commonly discarded as agricultural waste, contains bioactive compounds that can be developed into functional food products, such as herbal tea. The quality of this tea is significantly influenced by the drying process, particularly in terms of temperature and drying duration. This study investigated the effects of different drying temperatures and durations on the sensory and nutritional characteristics of salak peel tea. Drying was carried out at three temperature levels (60, 70, and 80°C) combined with six drying durations (2, 4, 6, 8, 10, and 12 h). Sensory attributes, including color, aroma, and taste, were evaluated, and the data were analyzed using factorial ANOVA, followed by Duncan’s multiple range test at a 5% significance level. The findings revealed that temperature and drying time significantly affected the sensory quality of the salak peel tea. The optimum conditions were observed at 70°C for 4 h, producing scores of 3.8, 3.76, and 3.5 for color, aroma, and taste, respectively. Proximate analysis of the best treatment indicated a moisture content of 3.85%, ash of 5.77%, protein of 0.55%, fat of 0.06%, and carbohydrate of 89.77%. These results suggest that drying at 70°C for 4 h is the most suitable treatment for producing salak peel tea with desirable sensory characteristics and proximate composition.
Effect of bread improver addition on preference, volume expansion, nutritional value, and total calories of sweet bread substituted with modified cassava flour (mocaf) Yuliani, Yuliani; Purba, Nova Solina; Musdalifah, Nuzlul; Sagita, Yupita Veby; Utarini, Christina Elvina
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26724.60-67

Abstract

Modified cassava flour (mocaf) can be used as an alternative to wheat flour to reduce wheat flour consumption. Previous research has shown that substituting wheat flour with mocaf to produce sweet bread with physical and sensory characteristics similar to those of sweet bread made from 100% wheat flour requires a maximum of 20%. Efforts to increase the mocaf substitution to 40% must be accompanied by product modifications, such as the addition of a bread improver, to ensure that the resulting bread remains soft and palatable. This study aimed to determine the effect of adding a bread improver on the preference, volume expansion, nutritional value, and total calories of sweet bread substituted with 40% mocaf. The study was designed using a non-factorial Completely Randomized Design. The amount of bread improver added was 0 g (control), 0.2, 0.4, 0.6, and 0.8 g. The results of the study showed that the addition of bread improvers had a significant effect (p <0.05) (based on the Duncan Multiple Range Test) on total calories, as well as water, ash, protein, and carbohydrate content, and preference for texture, outer color, and inner color of sweet bread (based on the Dunn post hoc test). There was an increase in water, ash, and protein content and a decrease in carbohydrate and total calorie content with increasing amounts of bread improver added to sweet bread, making it a healthier alternative to bread. Meanwhile, the fat content and bread volume expansion were not affected by the amount of bread improver. The panelists liked the color, aroma, texture, and taste of the sweet bread. The addition of a bread improver of 0.8 g / 100 g produced bread that could match the nutritional value and total calories of sweet bread made from 100% wheat flour (without mocaf substitution).
Physical and sensory characteristics of sourdough bread enriched with beetroot (Beta vulgaris L.) powder Rahardjo, Monika; Sihombing, Monang; Wulandari, Benedicta Miquella Adisty
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26714.20-34

Abstract

This study investigated the effect of beetroot powder incorporation on the physicochemical, textural, and sensory properties of sourdough bread as part of efforts to develop nutritionally enhanced bakery products with acceptable quality. Four formulations of composite flour of 300 g were prepared: a control (without beetroot powder) and sourdough breads substituion of beetroot powder of 5, 10, and 15%. The physicochemical and textural characteristics were evaluated using texture profile analysis, including hardness, cohesiveness, gumminess, chewiness, adhesiveness, stiffness, and springiness, while sensory attributes were assessed based on appearance, aroma, taste, texture, and overall acceptability. The results demonstrated that increasing beetroot powder levels significantly affected most textural parameters. The highest values of hardness (254.79 gf), gumminess (57.75), and chewiness (4.51) were observed in bread with substitutuion with beetroot powder of 15%, indicating a denser crumb structure at 15% substitution level. Cohesiveness and stiffness increased with beetroot addition, whereas springiness generally decreased, suggesting a trade-off between structural rigidity and elasticity of the dough. Sensory evaluation revealed that the control bread achieved higher scores across most attributes; however, the bread with beetroot powder substitution of 10% recorded the highest overall acceptability among the beetroot-enriched breads (3.90 ± 0.84). Moderate beetroot incorporation enhanced the visual appeal and flavor balance without masking the characteristic of the sourdough. However, excessive beetroot substitution negatively affected sensory quality due to the dominant earthy flavor and less desirable texture. In conclusion, 10% beetroot powder substitution provides an optimal balance between nutritional enhancement, textural quality, and consumer acceptance, offering valuable insights for the formulation of functional sourdough bread products.
Optimization of drying and brewing conditions of cascara for kombucha production based on sensory characteristics Gunawan, Muhammad Iqbal Fanani; Arwani, Afif; Faradiani, Alifa Rahma; Reyhan, Akmal; Duhita, Nada Syahda Ratna
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26726.68-76

Abstract

Indonesia is among the largest global coffee producers, with an output of 786.19 thousand tons in 2021, largely contributed by smallholder coffee plantations. Coffee fruit is composed of approximately 40% beans and 45% cascara, the latter of which is often discarded and underutilized despite its high polyphenol content. Improper disposal of cascara may cause environmental problems because of its acidity and antinutritional compounds. Cascara represents a promising raw material for functional beverages, such as kombucha, to increase its antioxidant potential. This study focused on developing cascara kombucha from coffee harvested in Magelang, Central Java, a region with distinct geographical characteristics that influence coffee quality. The cascara was dried at different temperatures (35, 40, and 45 °C for 24 h), brewed for 5 and 10 min, and subsequently fermented with a 10% (w/v) kombucha SCOBY for 8 d before pasteurization and storage. Sensory evaluation was performed by trained panelists using Quantitative Descriptive Analysis, followed by a hedonic acceptance test with 26 untrained panelists. The results demonstrated that drying at 45 °C combined with 5 min brewing yielded the highest hedonic score (4.88), while drying at 35 °C with 5 min brewing provided a comparable result (4.73) without significant difference. A longer brewing time (10 min) increased the turbidity. Optimization using DX13 analysis indicated that drying at 35 °C for 24 h and brewing for 5 min achieved the highest desirability for more effective production. These findings suggest that cascara kombucha has potential as a novel functional beverage, although further optimization is required to maximize its antioxidant and phenolic retention.
Clean label approach for fresh goat milk: Enhancing microbial safety and shelf-life using High Hydrostatic Pressure (HPP) Nasharuddin, Raja Arief Deli Raja; Wan Nur Zahidah Wan, Zainon; Nur Baizura, Sa'dom; Arif Zaidi, Jusoh; Hafiz Aizat, Yanan; Ahmad Huzairi Imam, Musaniff; Yangmurni, Zamani; Nur Fadhilah, Sapiee
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26717.35-43

Abstract

The clean-label approach has gained global interest as consumers increasingly prefer minimally processed foods without synthetic additives. Concurrently, the demand for goat milk products is rising because of their nutritional and health benefits. This study investigated the application of high hydrostatic pressure (HHP) for controlling microbial growth and inactivating Salmonella typhimurium in fresh Saanen goat milk. Microbiological evaluation of HHP-treated milk samples included an S. typhimurium (ATCC 14028) challenge test and monitoring of total plate count, yeast and mold, coliforms, Escherichia coli, Staphylococcus aureus, lactic acid bacteria, and Salmonella during storage. Specifically, HHP was applied at 600 MPa for 6 min using food-grade spout-pouch packaging, based on prior optimization. HHP milk samples achieved complete inactivation of S. typhimurium, with reductions of 6 log10 CFU/mL at high spike levels and 3 log10 CFU/mL at low spike levels, demonstrating microbial decontamination kinetics. Shelf-life evaluation showed that HHP-treated milk retained acceptable microbiological, physicochemical, and sensory qualities for up to 75 d under chilled storage (2±7 °C), while fresh untreated milk spoiled by day 6, exceeding permissible microbial limits. Beyond 75 d, viscosity degradation was observed in HHP-treated milk. These findings confirm that optimized HHP treatment enhances microbial safety and extends shelf life, supporting its role in developing clean-label goat milk products.

Page 13 of 13 | Total Record : 127

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