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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 8 Documents
 1 
Search results for , issue "Vol 3, No 1 (2022): IJ-FANRes" : 8 Documents clear
The Characteristics of Liquid Soap with Varied Additions of Moringa Leaf Extract (Moringa Oleifera L.) Andrew Setiawan Rusdianto; Fillyvio Nizhomia; Giyarto Giyarto; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.38

Abstract

Liquid soap is a cleaning product, which works by reacting to oil or fat and alkaline potassium hydroxide. This principle is also known as a saponification reaction. Soap works for cleaning and acts as an antibacterial component. Moringa leaves contain phytochemical compounds that can inhibit the growth of bacteria so it enhances soap production. The inhibitory power of Moringa leaf extract is determined by its concentration in liquid soap. The variations of Moringa leaf extract in liquid soap can affect the characteristics of resultant liquid soap. The purpose of this study was to determine the effect of varied additions of Moringa leaf extract on the characteristics of liquid soap and to determine the addition of Moringa leaf extract, which produces liquid soap that meets SNI requirements and has good antibacterial power.This research involved laboratory experiment using quantitative descriptive analysis. The study was conducted using a factorial completely randomized design, with one factor, namely varied additions of Moringa leaf extract consisting of 3%, 5%, and 7% extract relative to the weight of the base soap. The results has showed that different concentrations of Moringa leaf extract has a significant effect on antibacterial activity, free alkali levels, specific gravity, viscosity, and foaming power of liquid soap. The resultant liquid soap has satisfied SNI 06-4085-2017. The results of organoleptic test by assessing consumer preferences demonstrate the highest score in sample A1 (soap with 3% Moringa leaf extract). The best liquid soap formulation treatment is A3 (liquid soap formulation 7% Moringa leaf extract) with antibacterial power (zone of inhibition) of 17 mm, pH 10.23, free alkali content 0.026%, specific gravity 1.040 g/ml, viscosity 2.06 Cps, and 4.8 cm foam power.
The Physicochemical Properties of Flavor Enhancer Made from Different Types of Snail Protein Hydrolysates Dwi Ernawati; Dedin Finatsiyatull Rosida
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.54

Abstract

Golden apple snails, apple snails, and freshwater snails are mollusks found in shallow waters with mud on the bottom, such as rice fields, swamps, and riverbanks. Snail has a high protein content of 14%-19%, but its utilization is still limited. In addition, certain types of snails, such as golden apple snails and apple snails, are pests to rice plants, so they have not been used optimally. One alternative is using snail as a flavor enhancer. Flavor enhancers can be made through enzymatic hydrolysis using bromelain enzymes. This study aimed to determine the effect of snail type and hydrolysis time on the physicochemical properties of flavor enhancer made of snail protein hydrolysate. This experimental study used a completely randomized design with two factors. Factor I was the type of snail (golden apple snail, apple snail, and freshwater snail), and factor II was the hydrolysis time (3 hours, 6 hours, and 9 hours). Data were analyzed using ANOVA with α 5%. When significant difference was identified, DMRT test at 95% significance level will be conducted. The result has showed that the flavor enhancer made of snail protein hydrolysate is influenced by different snail types and hydrolysis time. The apple snail with 9-hour hydrolysis  produces the best flavor enhancer characterized by 3.96% water content, 14.73% yield, 92.29% water solubility, oil absorption of 1.15 ml/g, glutamic acid content of 107.23 ppm, and brownish yellow tone.
The Dietary Pattern and Hemoglobin Status of School-Age Children in Odeda Local Government Area of Ogun State in Nigeria Jumoke Georgina Ilo; Oluseye Olusegun Onabanjo; Catherine Olubukola Badejo; Olajide P. Sobukola
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.55

Abstract

Iron deficiency is the most common case of micronutrient deficiency in the world and widely known to cause anemia. School-age children are at high risk of micronutrient deficiency due to increased energy expenditure, combined with decreased meal frequency and insufficient maternal attention as well as parasitic infections. This study assessed the dietary pattern and hemoglobin status of school-age children in Odeda Local Government area of Ogun State in Nigeria. Two-hundred-and-twenty-seven (227) children from two schools were recruited for the study. Data on the socio-demographic characteristics of the respondents and consumption pattern were obtained through a semi-structured questionnaire. Anthropometric measurements (height and weight) of the children were determined using standard anthropometric procedures, while anthropometric indices were measured against WHO growth standard. Blood samples of the subjects were collected and analysed for haematological variables (haemoglobin, serum transferrin, and serum ferritin). Data were analyzed using frequency count, percentage, and mean. Research results have revealed that regular consumption of fruits is generally low (6.8%) among respondents. Most of the respondents (61.0%) consume green leafy vegetables on a regular basis, while 54.3% and 46.3% consume meat and fish more than 4 times per week, respectively. The anthropometric measurement of the subjects at baseline shows that 17.2% are severely stunted (HAZ-3SD), 19.5% are moderately stunted (-3SD<HAZ<-1SD), and 39.4% are mildly stunted (‐2 SD < HAZ <‐1 SD). The BAZ status record that 14.1% are underweight (BAZ<-2SD), 1.4% are overweight (2 SD > BAZ >1 SD), and 0.8% are identified with obesity (BAZ >2 SD). Biochemical status shows that 54.9% are anemic, while all (100.0%) of the children have adequate ferritin and transferrin status. This study has acknowledged that school-age children in Odeda local government face serious prevalence of anemia associated with causes beyond the lack of iron-rich food sources.
Physicochemical Properties of Apple Snail Protein Hydrolysate (Pila ampullacea) and its Potential as Flavor Enhancer Erika Puspitasari; Dedin Finatsiyatull Rosida; Andre Yusuf Trisna Putra; Anugerah Dany Priyanto
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.74

Abstract

ple snail is a source of animal protein that has a high enough protein. Protein can be hydrolyzed by natural proteases, which one is bromelain. Enzymatic hydrolysis can produce hydrolysates containing peptides and amino acids that contribute to umami taste. The purpose of this study was to determine the effect of hydrolysis time and bromelain concentration on the physicochemical properties of apple snail hydrolysate. The optimal result in this study were used as natural flavor enhancer. This study used a completely randomized design with two factors. Factor I was the hydrolysis time (6 hours, 12 hours, and 18 hours) and factor II was the concentration of the bromelain (5%, 10%, and 15%). Based on the results showed that apple snail hydrolysate was influenced by hydrolysis time and bromelain concentration. The optimal result in this study was 18 hour hydrolysis treatment with 15% bromelain enzyme concentration had a yield 68.16%, degree of hydrolysis 72.09%, soluble protein 9.03%, total peptide 10.84 mg/mL, and glutamic acid 107.47 ppm. The application of apple snail protein hydrolysate  give characteristics of flavor enhancers as follows: soluble protein 7.76%, glutamic acid  99.42 ppm, solubility 94.79%, water absorption 5.80 mL/g, hedonic test color 4.10 (neutral), aroma 5.05 (like slightly), and taste 5.10 (like slightly).
Future Role of Bio-Microorganism Pesticide in Pakistan Sumia Urainab
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.87

Abstract

Microbial pathogens are disease-causing organisms that are spread in vast quantities in the pest population, similar to how chemical pesticides are applied. These microorganisms are utilized through introduction or inundative applications for organic control of bug bothers. Insects are vulnerable to a variety of illnesses brought about by infections, microscopic organisms, the parasite, protozoa, and nematodes, among different microorganisms. Insect microbial pathogens are being studied in depth in order to develop environmentally acceptable pest management solutions for agriculture. These days, plant protection environments and insect pest control are hampered by the development of chemical resistance and residues at higher trophic levels. Bio-pesticides have been replacing chemical pesticides to protect nontarget creatures from the harmful effects of chemicals in recent years. This research discusses the insecticidal characteristics of microorganisms, just as their potential utility in bother the board. 
The Preparation and Quality Evaluation of Biscuit Using Composite Flour by Mixing Wheat Flour, Chickpea Flour, and Peanut Flour Sangam Dahal; Anish Dangal; Mahalaxmi Pradhananga; Diksha Timsina; Prekshya Timsina
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.58

Abstract

The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80. Initial analysis showed that 7.5% roasted gram flour, 7.5% roasted peanut flour and 85% wheat flour can be blended to prepare quality biscuit. The protein content of biscuit ranged from 6.78% in wheat flour biscuit to 13.67% in composite flour biscuit. Fat (16.63%), crude fiber (1.96%), protein (13.67%), and ash content (2.805%) of composite flour biscuit was higher than that of wheat flour biscuit. The shelf life of the composite flour biscuit was studied for 90 days at 15-day interval. The initial and final values of acid value, peroxide value, and moisture were found to be 0.13 mg KOH/gm, 0.265 mg KOH/gm, 0.86 meq peroxide/kg fat, 1.904 meq peroxide/kg fat, and 4%, 5.1%, respectively. 
Compost enriched with effective microorganism and Bordeaux mixture on ginger bacterial wilt (Ralstonia solanaceurum) Epidemics in southwestern, Ethiopia Merga Jibat Guji; Mulukan Asfaw
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.60

Abstract

Ginger is one of the most widely cultivated spice grown in various cropping systems and locations throughout the southwestern Ethiopia. Bacterial wilt, caused by Ralstonia solanacearum, is one of the serious diseases of ginger in Ethiopia. Field experiments were conducted during 2019 and 2020 to assess effects of soil amendments on bacterial wilt development and epidemics at Tepi, southwestern Ethiopia. Three soil amendments practices: compost, effective microorganisms and Bordeaux mixture alone and in integration were evaluated. Treatments were arranged in a randomized complete block design with three replications. Compost at the rate of 7 ton/ha enriched with effective microorganisms and Bordeaux mixture treatment significantly reduced ginger bacterial wilt incidence, area under disease progress curve and disease progress rate. This treatment reduced bacterial wilt mean incidence up to 21.08 % as compared to untreated control plot. Compost at the rate of 7 ton/ha also slowed down epidemic progression of bacterial wilt and significantly reduced the disease parameters when effective microorganisms and Bordeaux mixture were integrated. The overall results indicated that integrated compost enriched with effective microorganisms and Bordeaux mixture was effective to slow down the epidemics of ginger bacterial wilt and sustain ginger production and productivity. Hence, integrated compost enriched with effective microorganisms and Bordeaux mixture along with other crop management systems are recommended to improve ginger production and productivity at southwestern Ethiopia and other similar ecologies. 
Effect of Proportion of Sorbitol and Sucrose with Pectin Concentration to Physicochemical and Sensoric Characteristics of Pedada Jam Gelato (Sonneratia caseolaris) Salsabila Ayu Sukma; Jariyah Jariyah
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.63

Abstract

Gelato is a frozen dessert that has lower fat and overrun content and higher sugar content than ice cream. Sorbitol can affect the texture of gelato and has lower glycemic index and calories than sucrose. Sucrose provides sweetness without cooling effect therefore it can balance the sweetness of gelato. Pectin can affect the melting speed and produce better stability of product. The addition of pedada fruit jam was to improve aroma, taste and nutrition. This study aimed to determine the effect of  proportion of sorbitol and sucrose with the concentration of pectin on the physicochemical and sensoric properties of pedada jam gelato. The experimental design used was  completely randomized design with two factors. Factor I was the proportion of sorbitol and sucrose (13:2, 12:3, 11:4%) and factor II was the addition of pectin (0.3, 0.5, 0.7%). The analysis parametes were fat content, overrun, melting time, viscosity, total solids, total sugar, soluble fiber, reducing sugar and organoleptic scale scoring test (taste, color, aroma, texture). The best treatment was the proportion of sorbitol and sucrose 11:4% with pectin 0.5% which had fat content 1.77%, overrun 26.97%, melting time 18.07 minutes, total solids 43.19%, viscosity 1577 cP, total sugar 16.68%, soluble fiber 2.16% and reducing sugar 3.63%. The result of the organoleptic scale scoring test showed a taste of 4.32 (sweet), color 3.56 (moderate dark brown), texture 4 (soft), and aroma 3 (moderate pedada fruit aroma). 

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