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Bayu Taruna Widjaja Putra
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International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Published by FANRes-Network
ISSN : -     EISSN : 27224066     DOI : https://doi.org/10.46676/ij-fanres
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
IJ-FANRes is an international and cross-disciplinary scholarly and scientific open access, open-source journal on the science and technology of Food, Agriculture, and Natural Resources. Our aim is to encourage Professors, Researchers, and Students to publish their experimental and theoretical research, along with the full set of schematics, and methodological aspects to accelerated and rapid dissemination of leading edge technologies emerging in Food, Agriculture, and Natural Resources. The journal publishes original research and review papers. Particularly the journal is focused on the following areas: • Food Engineering and Processing • Microbiology • Industrial crops and Products • Sensors, instrumentation / Internet of Things(IoT) • Modelling / Optimization • GIS / Remote Sensing • Artificial Intelligence / Machine Learning • Spectroscopy • Contamination mitigation and prevention • Irrigation • Agronomy • Socio-Economics • Supply/Value-Chain • Food, feed and fiber process Other areas not mentioned above also accepted as long as they provide Science and technology solutions supporting the fields of Food, Agriculture, and Natural Resources.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 2, No 2 (2021): IJ-FANRes" : 5 Documents clear
The Optimization Of Cellulose Content In Tobacco Stems (Nicotiana tabaccum L.) With Acid Extraction Method And Alkaline Extraction Method Andrew Setiawan Rusdianto; Winda Amilia; Vina Julie Dwi Sinta
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.28

Abstract

Tobacco stems are the agricultural waste of tobacco crops that have the potential to be utilized. Use of tobacco stems in general, only in the leave of disposal without handling. Tobacco stems have the opportunity as a source of cellulose because they have a relatively high content of cellulose. The use of proper methods also plays an important role in extracting cellulose on tobacco stems. The research aims to determine the efficiency levels of cellulose extract from tobacco stems (Nicotiana tabaccum L.) with acid extraction methods and alkaline extraction. The research used a complete randomized design with a repeated trial of 2 times. The results showed the alkaline method of producing the best results against the rendemen testing parameters, water content, hemicellulose content, cellulose content, lignin content and FTIR spectroscopy. Yield test, moisture content, hemicellulose content, cellulose content and lignin content was at the best in the alkaline extraction with a concentration of 12% the yield of 43.63%; water content of 7.54%; hemicellulose content 14.33%; cellulose content 46.17%; and 2.83% lignin content. FTIR spectroscopy test shows that all treatments have important and specific function groups on cellulose such as – OH, C-H, and-CH2, so that samples were identified of cellulose.
The Study of Physic Chemical Properties and Preference Level of Instant Porridge Made of Pumpkin and Brown Rice Agus Slamet; Bayu Kanetro; Agus Setiyoko
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.29

Abstract

Pumpkin (Cucurbita moschata D.) is an annual plant from the Cucurbitaceae family. The availability of pumpkins in Indonesia is relatively high. Pumpkin production in Indonesia reaches an average of 21 tons per hectare. Pumpkin has high carotenoid content reaching 160 mg/100 g. Pumpkin comes from the family Cucurbitaceae and the genus Cucurbita. The cultivar (Cucurbita moschata D.), which is common for human consumption, is referred to as pumpkin. Rice is a food ingredient as a source of energy for humans. In addition, rice is also a source of protein, vitamins, and minerals beneficial for human health. Based on the color of rice, there are several types of rice in Indonesia, such as white rice, black rice, glutinous rice, and brown rice. Brown rice is generally consumed without going through the grinding process, but it is only ground into broken rice and the husk is still attached to the endosperm. Both of these materials have the potential to be processed into instant porridge. In order to produce an instant porridge that has physicochemical properties and meets consumers’ preferences, it is necessary to optimize different mixtures and ensure the right drying temperature.The research investigated different mixtures of pumpkin and brown rice at different ratios of 25:75, 50:50, and 75:25. Variations of drying temperatures include 150°C, 160°C, and 170°C. The resulting instant porridge was tested for physical properties; color, water absorption capacity, oil absorption capacity, bulk density, and extraction yield. The instant porridge preference test was based on color, aroma, taste, consistency, and overall preference. The instant porridge mostly preferred by the panelists was analyzed for identifying the chemical properties. The data obtained were tested in a completely randomized design. When the analysis marked a significant difference, the Duncan Multiple Range Test was run at a significance level of 5%. The results showed that instant porridge based on physical, chemical, and preference characteristics was influenced by different mixtures of brown rice and different drying temperatures. Concerning the physical properties, preference was obtained from the treatment of pumpkin and brown rice at a ratio of 50:50 at a temperature of 160°C. The chemical composition of the instant porridge included 5.62% water, 12.37% protein, 3.70% fat, 1.81% ash, 1.361.79 (mg GAE/g) phenolic, 164.36(µg/g) beta carotene and 41.5% RSA antioxidants.
The Extraction and Partial Characterization of Lunatin from Lima Bean (Phaseolus lunatus L.) Ahmad Nafi'; Maria Belgis; Aisyah Fridannisa
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.30

Abstract

Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seeds, namely crushed dry seeds, Lima bean flour, and Modified Legume Flour (MOLEF). In addition, it delved into the differences resulting from different extraction temperatures (27ºC, 40ºC, and 50ºC) on the lunatin extract obtained. The results show that the total protein in dry seeds, flour and MOLEF Lima beans are 23.18%, 24.20% and 17.12%, respectively. The molecular weight of lunatin detected is 30.25 kDa; The highest antioxidant activity, marked at 83.58% , is obtained by lunatin extract from samples of crushed dried Lima beans, with an extraction temperature of 50ºC, while the lowest activity, 45.97%, is indicated by lunatin extract from MOLEF samples of Lima beans, with extraction temperature of 40ºC. Temperature variations in general do not affect the protein bands detectable. Likewise, the antioxidant activity also does not show antifungal activity against Aspergillus niger.
Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus Ardiyan Dwi Masahid; Maria Belgis; Helyas Vintan Agesti
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.32

Abstract

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).
The Potential of Trichoderma sp. as Biological Agent to Support the Germination of Corn Seeds (Zea Mays) Betty Lahati; Zauzah Abdullatif; Fatmawati Kaddas; Martini Labaradji
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.33

Abstract

This research is motivated by the fact that corn seeds in storage are often characterized with low seed viability and infected by diseases so that the seeds grow abnormally and even die. Corn seeds have thick/hard cell walls. It is acknowledged that the corn seed walls contain cellulose, which can be broken down by microorganisms. One such microorganism is the Trichoderma fungus, which is also a biological agent. This study aims to analyze the effect of the biological agents Trichoderma sp. on corn seed germination and identify the best concentration of Trichoderma sp. against corn seed germination. The corn seeds used in this study were locally grown, which had been stored for 6 months. The seed coating (bio seed coating of local corn) was tested at several concentrations of Trichoderma sp. (treatment), namely without treatment (control), 5g, 10g, 15g, and 20g. Each concentration was repeated 4 times, using several parameters to analyze normal sprouts and germination capacity. The analysis results confirmed the potential of Thrichoderma biological agents on corn seed germination. The T1 treatment with 5g Trichoderma biological agents significantly improve corn seed germination.

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