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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 11 Documents
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Search results for , issue "Vol 4, No 3 (2023): IJ-FANRes" : 11 Documents clear
Determinants of Tunisian Consumers’ Willingness to Pay for Organic Cereal Products Mouna Helali; Emna Ouertani; Mohamed Zied Dhraief
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.141

Abstract

Investigating Tunisian consumer attitudes about organic cereal products and the factors influencing their willingness to pay a premium price for them are the goals of this paper. Based on a face-to-face exploratory survey of Tunisian household heads, a descriptive analysis and a binomial logistic regression model were used to investigate the factors that would influence Tunisian consumers' willingness to pay more for sustainable organic cereal purchases. According to the study, 20% and 31% of the consumers surveyed indicated that they would be willing to pay an extra 10% or 5% on top of the initial purchase price to buy an organic product, respectively. The outcomes of the binary logistic regression model demonstrate that several factors are influencing. Factors such as consumer sustainability value, desire to pay more for quality, quality/price relationship, health value, and economic value determine customers' willingness to pay a premium price for organic cereal products. These elements must be taken into consideration by producers and processors of organic cereals while making managerial choices.
Assessment of The Technical Efficiency and Cost and Returns on Seed Yam Farms in North-Central Morolake Bolaji; Raphael Olarenwaju Babatunde; Olubunmi Abayomi Omotesho
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.117

Abstract

Achieving maximum output with a minimum level of resources has been a major discourse in recent years mostly in Nigeria’s seed yam production. Thus, the study evaluated the technical efficiency of the CAY- and NRCRI - seed yam farm and the costs and returns to seed yam production of CAY- and NRCRI - seed yam farms. The study adopted a quantitative research approach. Similarly, a multistage sampling method was used to 283 seed yam farmers. Descriptive statistics, cobb douglas stochastic frontier production function model and gross margin analysis were used for the study. The findings of the study revealed that technical efficiency scores of CAY- (20%) and NRCRI (17%) – seed yam farmers were generally low respectively, Similarly, CAY-Seed yam farmers’ farms had a higher gross margin ($199.64) when compared to NRCRI seed yam farmers’ farms ($97.29), The study concludes that seed yam technologies did not generally improve the technical efficiency of the seed yam farms. The study recommends that external factors such as seed yam varieties used should be assessed. For instance, farmers’ compliance to technologies introduced and the state of health of seed yam farmers should be considered in determining the technical efficiency of farms.
Food Waste and Loss in the Food Service Industry of Tanzania: Learning from the Value Addition Chain Felichesmi Selestini Lyakurwa
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.146

Abstract

Food waste and loss is a current issue of global concern due to its significant effect on the country’s food security. Despite the importance of food service industry on the control of food waste, yet the magnitude of waste and food loss in each stage of the value chain is not clear. This study intended to explore the extent of food loss and waste, and dominant factors for the food loss and waste along the value chain. A well-structured questionnaires and interview guide questions were used to collect primary data from customers (n = 80), and working staff at restaurants/canteen n = 20). Quantitative and qualitative methods of data analysis were employed in the analysis whereby Structural Equation Modeling technique through Confirmatory Factor Analysis was employed to establish the dominant factors for the food loss and waste at each stage in the value chain. The findings revealed that the main kinds of food loss and wastes generated at different stages includes beans, rice, vegetables, food remains e.g., ugali and left outs, meat, fish, bananas and tomato such that rice and beans losses are dominant i.e., rated at 73%. Also, more food loss and waste occur at the production stage mainly during harvesting. The main causes of food loss and waste in the value chain are mostly lack of post-harvest and food preservation technology, customers’ and working staff ignorance, poor hygienic storage and preservation facilities. With this positive foundation, the study recommends future research to determine customers’ perceptions and behavioral patterns regarding food loss and waste along the value chain.
Integrated Management of Black Pod (Phytophthora palmivora) Disease of Cocoa Through Fungicides and Cultural Practices in Southwestern Ethiopia Merga Jibat; Shamil Alo
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.150

Abstract

Black pod disease of cocoa (Theobroma cacao L.) caused by Phytophthora palmivora is the major constraint in cocoa production in southwestern Ethiopia. Therefore, integrated field management trials were conducted to evaluate the efficacy of different fungicides against a disease epidemic of cocoa black pod in southwestern Ethiopia. The field experiment was laid out in a randomized complete block design with seven treatments and three replications. The experiment was performed during the 2021 and 2022 main cropping seasons using five fungicides: Copper oxychloride (Koka blue 50 WG) combined with cultural practices, Agro-laxyl 63.5 WP (Metalaxyl + Mancozeb) combined with cultural practices, Progress 250 EC (Propiconazole 25%) combined with cultural practices, Ethiozeb 80% WP (Mancozeb) combined with cultural practices, More 720 WP (Mancozeb  +Cymoxanil) combined with cultural practices, cultural practices alone and control without any cultural practices and fungicides spray for control of black pod infection. Cultural practices such as nutrient management, pruning, plant and field hygiene etc. were implemented in all treatments except control. The results of the experiment indicated that copper oxychloride (Koka blue 50 WG) combined with cultural practices significantly affected the cocoa black pod epidemics. When paired with cultural practices, copper oxychloride (Koka blue 50 WG) had a considerably greater impact on lowering disease severity (4.76) than the other treatments. Additionally, compared to control plots, the incidence of disease was reduced by more than 50% when cultural practices alone were used. This shows that in farms where black pod disease severity is low, the disease may be economically managed by implementing cultural measures alone. So, the the study's findings, black pod disease can be controlled in areas with a high disease incidence by combining the application of copper oxychloride (Koka blue 50 WG) with other cultural practices.
Conversion of Orange and Pineapple Fruit Peel Waste into Single Cell Protein Using Saccharomyces Cerevisiae Clement Abiodun Abodunde; Bukola Catherine Akin-Osanaiye
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.147

Abstract

The biological treatment of fruit wastes into single-cell protein has the potential to address the global protein shortage problem by producing a cost-effective product for food and feed. Pollution may be reduced if the substrate was made from the leftovers from the food processing industry. Herein, the submerged fermentation method was to make single-cell protein from pineapple and orange peels. Results indicated that fruit wastes analysed were highly hydrolysable. Proximate analysis of fruit wastes protein content of orange peel (10.73±0.02%) was significantly higher (P<0.05) than the protein content of pineapple peels (7.50±0.016%). When Saccharomyces cerevisiae was cultivated on fruit hydrolysate medium (FHM) without supplementation, the proportion of protein in single-cell protein was substantially lower, which produced (41.50±0.05% and 37.97±0.006%) total carbohydrate with (29.73±0.031% and 34.50±0.4%) crude protein, in both pineapple and orange medium respectively. The introduction of glucose to the supplemented fruit hydrolysate medium (GSFHM), increased the level of protein (45.50±0.031 and 37.73±0.011%) within the yeast cell, the comparison of treatment showed P<0.05, thus we can conclude that there is significant difference in the overall comparison of treatments in most of the parameters. The ITS2 region sequence analysis of Saccharomyces cerevisiae MA851180, revealed 99% identity with Saccharomyces cerevisiae. Thus, Saccharomyces cerevisiae produces higher amount of Single Cell Protein by submerged fermentation of pineapple peel hydrolysate as compared to orange peel hydrolysate. Hence, the single cell protein production by yeast depends on the growth substrates or media composition. SCP from yeast using fruit waste can serve as cheaper alternative to the conventional protein gotten from plant and animal and by selecting the most suitable prospective microbe and cost-effective technique.
Biosensors Technological Advancement and Their Biomedical, Agricultural, Environmental and Food Industrial Applications: A Review Tariku Abena
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.160

Abstract

The biosensors are devices that receive the biological message and convert it into a sensible electrical signal. The biosensing involves a combination of biological entities like DNA, RNA, and proteins/enzymes to the electrochemical transducers. Biosensors comprise a biorecognition element (enzyme, antigen, antibody or nucleic) that mediates selective biocatalysis or specific binding of analyte and transducers that able to measure the signal. There are several types of biosensors being employed today, such as optical, surface plasmon resonance, enzymes, DNA, Phage, and microbial biosensors. Now days biosensor technologies have been employed in biomedicine, food safety standards, defense and environmental monitoring. Detection of the lower or higher limits of glucose in the body, microbial invasion in the body and food, heavy metal detection in soil, water and airborne microbes, pesticides in water and soil and various harmful chemicals produced by body, can be easily and timely monitored with high precision using the different types of biosensors. Biosensors can overcome all the limitation of the traditional methods of chemical and microbiological analyses by offering rapid, non-destructive and affordable methods for quality control. Thus, this review paper highlights biosensor and its components, types of biosensors and its application in different disciplines.
Quality and Adulteration in Ethnic Spices and Food Ingredients in Local Market Sayali Harke; Ajit Pawar; Yojana Y Patil
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.155

Abstract

The quality of Food depends on the nature of the ingredients used to prepare it, if the ingredient remains in best eminence without any adulteration then only we can get the pure quality food. This study aimed to detect the quality and adulterants in commonly used food ingredients and spices from local markets of Kolhapur city of India, which are usually used to prepare local ethnic food. Some tests from (the Food Safety and Standards Authority of India) are performed to check adulterants like insoluble impurities, chalk powder, washing soda, red lead salts, brick powder, and artificial colors in food ingredients. 5 sugar samples, 8 chili powder samples, 3 Jaggery samples, 6 turmeric powder samples, 6 common salt samples, 2 black pepper samples, 2 ghee or butter samples, 3 dal samples, 3 wheat flour samples, 2 honey samples, 2 cinnamon samples, and 3 coffee powder samples were analyzed. 2 chili, 1 black pepper, 1 cinnamon, 1 Jaggery 1 Honey, and 1 coffee powder samples are found with adulterants whereas most were without adulterants. Most of the local food ingredients are of good quality.
Biodegradable Spoon Based on Glycerol and Cassava Starch with The Addition of Sugar Cane Pulp Andrew Setiawan Rusdianto; Winda Amilia; Ade Liya Pratiwi; Hifdzil Adila
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.167

Abstract

Biodegradable Spoon is an environmentally friendly spoon-based product made from cassava starch, glycerol, and sugarcane. The research aims to determine the influence of the addition of sugar cane to biodegradable spoon characteristics. This research uses a completely randomized design (RAL) with 1 factor that is the variation of the addition of sugarcane. Each treatment is 3 times repeated and 2 observations. The results showed that the addition of sugarcane affects the value of water content, solubility as well as biodegradability of the spoon. The moisture content of ingredients ranges between 3.78-2.16%. The time of solubility in biodegradable spoon water is increasing with the highest time being 79 hours 50 minutes. The value of biodegradability of the highest spoon in the treatment of adding a 0% cane pulp with a value of weight loss of 52.92%, but on the other hand the increase of sugarcane is added the value of biodegradation increased.
Substitution of Tempeh and Adition of Dates in The Manufacture of Snack Bar as High Protein and Iron Snack Tiara Dela Satifa; Asrul Bahar
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.157

Abstract

Snack bar is a ready-to-serve and nutrient-dense snack, making this product popular among people with a modern and practical lifestyle. The raw material for making snack bars in general is soy flour added with dried fruit. Along with the development of science and technology, efforts can be made to improve the quality and nutritional content of snack bar products. Tempe is a processed soybean product that has a higher nutritional content and quality than pure soybeans. Dates are one of the fruits that are abundantly available and have a complete nutritional composition. As an effort to improve the quality and nutritional content, research was conducted on the substitution of tempeh and the addition of dates in the manufacture of soy flour-based snack bars. Quantitative research using the experimental method using a completely randomized design (CRD), 3x2 factorial design resulted in 6 treatment formulas. Formula 4 with 30% tempeh substitution and 40% addition of dates became the best product based on the results of statistical analysis of product organoleptic assessment using a two-way ANOVA and DMRT follow-up test involving 50 panelists. The nutritional content test was carried out on formula 4 with the result that every 100 grams of product contained 19% protein and 4.62 mg of iron. The best snack bar formula per serving size of 15 g has a higher protein content than the three comparison products. Existing snack bars using soy flour as raw material are known to have a lower protein content compared to snack bars made from soybean flour substituted with tempeh. Likewise, the protein content in tempeh- based snack bars in the previous study and the USDA peanut-based snack bars still had lower protein content. In this regard, the combination of soy flour and tempeh in the manufacture of snack bars can increase the protein content of the product. In addition, the iron content of snack bars in this study was higher than USDA product 1980811. This is related to the composition of one of the raw materials for its manufacture, namely dates, which are known to be rich in iron minerals.
Yearly Fluctuations in Honey Production in Hokkaido, Northern Japan, with Special Reference to Weather Conditions and Masting Behavior Masaka, Kazuhiko
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.195

Abstract

The factors controlling yearly fluctuations in honey production are poorly understood. To evaluate yearly fluctuations in honey production, the coefficient of variation (CV) and the autocorrelation analysis were used to determine the magnitude and periodicity of the fluctuations for seven major nectar-source plants (basswood, black locust, Amur cork tree, white clover, buckwheat, Kamchatka thistle, and horse chestnut) using 15-years of data obtained in Hokkaido, Japan. Regression analysis was conducted to evaluate the relationship between annual honey production and the corresponding weather conditions during the flowering month. The periodic synchronous flowering and fruiting observed in tree species is called masting or masting behavior. A masting model, based on the resource budget, was applied to tree species if periodicity was detected by an autocorrelation analysis. The CV differed markedly among species. Black locust and the Amur cork tree had the smallest and largest CVs, respectively, whereas basswood was periodic. A negative correlation was observed between monthly precipitation and honey production in black locust, white clover, thistle and the Amur cork tree. This result implies that rain inhibits honey bee foraging. Production of buckwheat honey, however, tended to increase with increasing mean temperature. It might be difficult to detect the effect of rain on the honey production using buckwheat presumably because of the long flowering period. Annual honey production in basswood could be described by the resource budget model, but not in horse chestnut. Some horse chestnut trees produce flowers even in non-mast year implying that it was difficult to detect the periodicity in this species. According to beekeepers, honey production in this last decade in Hokkaido has been disrupted by climate change and the transitioning of the industrial structure.

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