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Centre of Science and Technology Universitas PGRI Semarang Jl. Sidodadi Timur No. 24 Semarang Jawa Tengah Indonesia 50232
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International Journal of Advance Tropical Food (IJATF)
Published by Universitas PGRI Semarang
ISSN : -     EISSN : 27155889     DOI : https://doi.org/10.26877/ijatf
Core Subject : Health, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology
International Journal of Advance Tropical Food (IJATF) is a peer-reviewed open-access international scientific journal who aims to provide an international platform for researchers, professionals, lecturer, and educational practitioners on all topics related to advance in tropical food issues, insight by leading scholars, theorists, and practitioners worldwide. IJATF papers will be published twice a year by Universitas PGRI Semarang, Jawa Tengah, Indonesia. International Journal of Advance Tropical Food (IJATF) is a peer-reviewed open access journal published twice in a year (Mei and November). The aim of the International Journal of Advance Tropical Food (IJATF), e-ISSN 2715-5889, is to provide an international forum for the sharing, dissemination and discussion of research, experience and perspectives across a wide range in tropical food issues. The Journal invites original research articles and not simultaneously submitted to another journal or conference. The whole spectrum of research in tropical food issues are welcome, which includes, but is not limited to the following topics: Tropical Food Science and Technology Tropical Food Engineering Tropical Food Chemistry and Nutrition Tropical Food Microbiology Tropical Food Quality and Safety Tropical Food Laws and Agri Business Management
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 1, No 1 (2019)" : 5 Documents clear
The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach Ulya Sarofa; Riski Ayu Anggreini
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4933

Abstract

 The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.
Physical Characteristics of Analog Coffee from Kepok Banana Skin (Musa paradisiaca) Fermented with Lactobacillus plantarum Anggun Desiana Sofa; Fafa Nurdyansyah; Umar Hafidz Asy’ari Hasbullah
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4934

Abstract

Kepok banana peel can be used as analog coffee. The use of Lactobacillus plantarum is expected to be able to increase flavor during roasting. This study aims to study the effect of fermentation with L. plantarum and roasting time on physical characteristics and analog coffee preferences. This research uses factorial design with the first factor, fermentation, and non-fermentation, while the second factor is the roasting time of 10, 20, and 30 minutes. Kepok banana skin-fermented with L. plantarum for 4 days at 37°C. Drying banana peels done at a temperature of ±50°C for 24 hours. The roasting is done in 10, 20, and 30 minutes. Then milling and sifting are carried out. The results showed that the longer the roasting would decrease the L* value. Fermentation treatment will reduce the value of L*. The fermentation treatment will increase the panelists' liking for color and appearance.Keywords: analog coffee, kepok banana peel, L. plantarum , fermentation
Detection of Formalin Content And Quality Properties of Snakehead (Channa striata) Dried Salted Fish From The Traditional Markets In Pontianak City In Indonesia Eva Mayasari; Muhammad Azlan; Tri Rahayuni
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4930

Abstract

The snakehead fish (Channa striata) dried salted fish is one of the freshwater salted fish favored by local people in Pontianak city, West Kalimantan, Indonesia. The aim of this research was to identify the formalin content and status of the quality properties of the Snakehead dried salted fish in the traditional markets in Pontianak city. Sampling is carried out in five traditional market selected i.e. Mawar, Dahlia, Puring, Kenanga dan Flamboyan. The determination of formalin was carried out by qualitative and quantitative methods using the Schiff reagent. All the samples are appropriate with SNI standard in salt content ranged from 7,08-8,49% and water content ranged from 36,66 – 39,04%. The level of panelists acceptance for appearance score ranged from 6,70–7,06 (whole, clean, slight dullness), the odor score ranged from 6,26 – 6,93 (neutral, slight odor additive - slight natural odor, slight odor additive), and the texture score ranged from 6,48 – 7,36 (solid, some loss of elasticity-very firm, some loss of elasticity). All the samples are contained formalin ranged from 0,64-0,83 ppm. The total plate count (TPC) of the samples was found ranged from 2,1 x 107 - 7,0 x 107 Cfu/g.  
Analysis of Physicochemical Characteristics Diversity of 46 Accessions of Indonesian Local Rice Germplasms Septian D.W. Putra; Elis Septianingrum
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4931

Abstract

Physicochemical characterization of rice germplasms is an important step of the rice breeding program. The physicochemical characteristics are important for consumers’ acceptance. The objective of this study was to analyze physicochemical characteristics information to obtain suitable accessions for breeding programs and to cluster accessions according to their main characteristics. A total of 46 accessions of ICRR & ICABIOGRD collection were evaluated for 24 physicochemical traits. Principal component Analysis (PCA) was carried out to analyze the variation and the contribution of each trait to the total variance. This study showed that physicochemical variation might be divided into 5 principal component: Principal component 1 (PC1) was dominated by grain roundness, PC2 by low amylose content, PC3 by high milling yield, PC4 by long and slender grain, and PC5 by premium quality. Clustering analysis yielded 4 clusters. The 1st cluster was dominated by round grain, 2nd cluster by low milling yield, 3rd by high broken grain, and the last cluster by high milling yield and premium quality. This work showed that there were 7 potential accessions to be included in the rice breeding program of high milling yield and premium quality rice, i.e. accession no. 10479 (Umbul-umbul), 10486 (Babad Cianjur), 10491 (Marus), 10499 (619), 10515 (Siregi), 10551 (Logawa), and 10562 (Umbul-umbul). Those varieties can be used by rice breeders to develop new varieties to answer the global challenge of food security.
Chemical and Physical Characteristics of Cooking Oil After Tempeh Frying Sri Hartati Afriyanti; Catur Budi Handayani; Catur Budi Handayani; Cindhe Putri Larasati
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4932

Abstract

This study aims to determine the effect of seasoning and type of oil on chemical and physical characteristics of cooking oil after being used for tempeh frying.  This factor needs to be learned to understand how to handle it. The experimental design used in this study was a factorial completely randomized design with two treatments, namely, (A) Seasoning consisting of (A1) No Seasoning and (A2) Seasoning. The second treatment is the type of oil (B) consisting of: (B1) bulk oil, (B2) GM oil, (B3) Sunco oil. The experiment was repeated 3 times so that 18 experimental units were obtained.  The parameters measured were free fatty acid levels, oil color and water content. The results showed that seasoning and type of oil affect the levels of free fatty acids, oil color and water content. The highest free fatty acid levels were obtained from seasoned tempe frying using bulk oil of 1.53%. The yellowest oil color and the highest water content obtained from seasoning tempeh frying using bulk oil of 32.07  and 0,06%.

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