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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 19 Documents
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Search results for , issue "Vol 5, No 1 (2024): IJ-FANRes" : 19 Documents clear
The Effect of Using Fast Roast and Slow Roast Roasting Techniques on the Chemical and Organoleptic Characteristics of Robusta Coffee Beans (Coffea robusta L.) Santoso, Aji; Slameto, Slameto; Savitri, Dyah Ayu; Kusbianto, Dwi Erwin; Suud, Hasbi Mubarak
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.261

Abstract

One of the commodities with the highest economic value in the plantation sector in Indonesia is coffee. In 2016 there was a significant difference between the area of robusta and arabica coffee, with the area of robusta coffee being superior. The wide difference between robusta and arabica coffee plantations is because robusta coffee is considered a potential opportunity in developing the community's economy compared to arabica coffee with a particular market. To improve the taste or quality of coffee production, one of the factors is the roasting process. Currently, the demand for coffee production is increasing with the need for maximum quality and taste of coffee beans, so the processing of coffee plants must be very concerned and improved. Therefore this study aims to determine the roasting technique with a roasting machine and its effect on improving the quality and taste of coffee beans that are popular with consumers. This study used a Split Plot Design (SPD) using the basic pattern of a completely Randomized Design consisting of 2 levels. The first factor is the roasting time as the main plot with four levels. Then the second factor is the roasting temperature with two levels. Each factor was repeated four times so there were 32 experimental units. The results of this study indicate that in the roasting process using slow roast and fast roast techniques, roasting time affects all observation parameters, namely moisture content, pH value, brix value, flavor, aroma, and caffeine. However, the roasting temperature only affects moisture content, brix value, and caffeine.
Application of Foam Mat Drying in the Making of Herbal Powder Wiyono, Andi Eko; Mawaddah, Faireza; Mahardika, Nidya Shara
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.201

Abstract

The increasing demand for herbal raw materials in Indonesia is evidenced by data according to Riskesdas in 2010-2018 increased by 44.3%. The data also states that 59.12% of Indonesians still consume herbal medicine and 95.6% know the benefits of herbal medicine. The herbal drink consists of various spice mixtures. Commonly used spices consist of ginger, aromatic ginger and lemongrass. Ginger contains gingerol active compounds with antioxidant activity above vitamin E and α-tocopherol. Aromatic ginger contains phenol chemical compounds as antioxidants that are analgetic. Lemongrass contains bioactive compounds as antioxidants. Generally, herbal products are processed in liquid form so that they have a low shelf life, and are easily damaged and contaminated. Therefore, there is a need for innovation in making herbal drinks into powder with the foam mat drying method using a microwave. The process of making herbal powder is added with tween® 80 and maltodextrin. This study aims to determine the effect of foaming agents and fillers on the organoleptic and physicochemical characteristics of herbal powder, yield value, antioxidant activity and mass balance of the selected treatment. This study used RALF with 2 factors consisting of the ratio of fillers and foaming agents. This study used organoleptic test parameters and physicochemical tests. Results The determination of the selected treatment (organoleptic test) is analyzed for its mass balance and antioxidant activity. The results showed that the addition of the ratio of foaming agents and fillers had a significant effect on organoleptic and physicochemical test characteristics. The herbal powder selected based on the Spider Web test is an A1B2 treatment with a yield value of 11.85% and antioxidant activity of 69.6%. The calculated mass balance results in an efficiency value of no more than 1 (100%) and the largest mass loss in the drying process of 577.72 gr or 88.05% of the incoming material.
Does roasting temperature and storage options of Macadamia nuts (Macadamia intergrifolia) affect nutritional and sensorial properties? Ngwenyama, Patrick; Nyamuronda, Ottilia; Majachani, Kudzai; Benhura, Chakare; Mubayiwa, Macdonald
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.286

Abstract

Macadamia nuts are a largely untapped potential source of nutrients, income, and livelihoods. There is low utilisation of this crop due to palatability issues and storability challenges. There is limited information on the effects of different processing methods such as roasting on palatability, nutrient retention and subsequent stability during storage of the nuts. This study investigated the effects of dry roasting macadamia nuts at different temperatures and their subsequent storage using different storage options on the nutritional and sensorial properties.  The nuts were dry-roasted for 25 minutes at three different temperature regimes: 150, 160and 170 oC, and were tested for nutritional content, antioxidant activity and peroxide value. Sensorial evaluation was conducted to determine the acceptability of the dry-roasted nuts. The nuts roasted at 160 oC were the most acceptable in terms of sensorial qualities. These were then stored under three different storage conditions, [open storage (control); plastic containers and glass containers] for 3 months. Samples were collected at 2-week intervals and analysed for proximate composition, peroxide value, and sensorial properties. Results showed that an increase in roasting temperature of macadamia nuts from 150 to 170 oC resulted in a significant increase (p<0.05) in ash, crude fat, peroxide value, and moisture content, while crude protein and carbohydrates significantly decreased. Roasting macadamia nuts at 170 °C significantly reduced their nutritional quality, while roasting at 150 and 160 °C retained the nutrients. Glass jars retained nutrients and organoleptic properties as compared to open storage and plastic containers where deterioration started after two and six weeks, respectively. Dry roasting of macadamia nuts is a viable way of value addition, and storage in glass jars is recommended for long-term storage.
Effect of Gibberellic Acid (GA3) Concentration and Seedling Media Composition on the Germination and Growth of Shallots (Allium ascalonicum L.) from True Shallot Seed Nurcharisma, Adinda; Setiyono, Setiyono; Sholikhah, Ummi; Ratnasari, Tri; Savitri, Dyah Ayu; Patricia SM, Susan Barbara; Arum, Ayu Puspita; Novijanto, Noer
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.274

Abstract

Shallots (Allium ascalonicum L.) is a vegetable commodity that contributes greatly to horticultural production and inflantion levels. The use of superior seeds is expected to produce maximum shallot production. The majority of Indonesian farmers use 30% of the harvested tubers as planting material, with production costs being quite expensive. Many shallot farmers also experience several problems with tuber seeds that are hollow and damaged. True Shallot Seeds can be an efficient and profitable altervative planting material. Implementing TSS shallot cultivation is considered difficult and requires longer time for sowing. Soaking seeds using Gibberelin can have a physiological effect on the germination process. Seedling media factor with a certain composition are needed to produce maximum seeds. The experiment was carried out in factorial manner using Random Design Complete  with three replications. The GA3 concentration factor has four treatment levels: G0 = 0 ppm/control, G1 = 2 ppm, G2 = 4 ppm, and G3 = 6 ppm. The seedling media composition factors has four treatment levels: M0 = soil + compost/control (1:1), M1 = cocopeat + compost (1:1), M2 = husk charcoal + compost (1:1), and M3 = sand + compost (1:1). The data analysis used was Analysis of Variance, if there were significant differences between the treatments, a further tes was carried out using Duncan’s Multiple Range Test at the 5% level. The result showed that the interaction between GA3 concentration treatment and seedling media composition and the single factor GA3 concentration had no significant effect on all observed variables. The composition of the seedling media has a significant effect on the speed of seed growth, seed height, root length, and seed wet weight with optimum results for germination and vegetative growth of TSS seeds, namely the compositionof soil+compost/control (M0) seedling media on the variables of seed growth speed (%/etmal), seed height (cm), and seed wet weight (gram).
Growth and Production of Romaine Lettuce (Lactuca sativa L.) on Several Dosage of Rabbit Urine Isnainy, Dony Rachim; Manurung, Adinda Nurul Huda; Asnur, Paranita; Kanny, Putri Irene
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.207

Abstract

Romaine lettuce is a vegetable with high economic value. Romaine lettuce needs to be grown organically. This research aimed to study the effect of various doses of rabbit urine on romaine lettuce. This research was conducted from June to August 2022 at the Smart and Urban Farming Laboratory Greenhouse, Campus F7, Gunadarma University, East Jakarta, Indonesia. The study used a randomized block design (RBD) with five replications, consisting of 5 treatments, namely: P0: without rabbit urine (control); P1: Concentration of rabbit urine 25%; P2: Concentration of rabbit urine 50%; P3: Concentration of rabbit urine 75%; P4: Concentration of rabbit urine 100%. The results showed that the administration of rabbit urine had no significant effect on the growth and yield of romaine lettuce plants, and the best concentration of rabbit urine for romaine lettuce plants in this study was 80 ml (P2).
Sensoric Quality of Kemantan Fruit Syrup With The Addition of Bay Leaf duda, hilarius jago; Syafruddin, Didin; Wahyuni, F. Rahayu Esti; Bustami, Yakobus
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.293

Abstract

Kemantan (Mangifera torquenda Kosterm) is a local fruit found in West Kalimantan which is rarely studied and is well known to many people. Kemantan is a genus with mango. Mango is one of the leading tropical fruits favored by people in the world. Mango is also famous for its content of multi vitamin, antioxidants, and many other nutritional content. Bay leaves (Eugenia polyantha) contain essential oils (citral, eugenol), tannins and flavonoids. Unfortunately, so far these two plants have only been consumed traditionally so they are boring and the rest is thrown away, therefore researchers want to use these plants to make fruit syrup. The research method was an experiment with a completely randomized design consisting of 1 treatment and 5 levels of bay leaf addition denoted by the letter (S). The materials used in this study for the manufacture of the product consisted of kemantan fruit, bay leaves, granulated sugar, CMC, and other. The steps: first, making bay leaf extract, second, making kemantan fruit syrup. Organoleptic test to provide an assessment of color, aroma, taste, texture, thickness, preference and overall with the rating format 5-1. Data analysis was carried out using the ANOVA method and the results were significantly different followed by the LSD test. The results showed that the best treatment for kemantan syrup products was S0 for color and aroma assessment. While the treatment for taste, thickness, texture, preference and overall assessment was S1. Kemantan syrup with the addition of bay leaves has a significant effect on texture parameters, very significant effect on color, taste, thickness, preference and overall and no significant effect on aroma
Comparison of SWAT and WEPP for Modeling Annual Runoff and Sediment Yield in Agewu - Mariyam Watershed, Northern Ethiopia Worku, Yalelet Abie; Moges, Awdenegest; Kendie, Hailu
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.280

Abstract

The Soil and Water Assessment Tool (SWAT) and the Geographic Water Erosion Prediction Project (Geo-WEPP) were applied to compare modeling of annual runoff and sediment yield in the Agewmariam watershed, eastern Amhara Region, Ethiopia. Spatial and temporal data distributions were required as inputs to run both models. Soil texture and other soil properties were measured in the field and in the laboratory, and soil maps were generated from global digital soil maps. Land use maps were created by manually digitizing Google Earth images. Watersheds were defined using watershed DEMs and gradient maps were created for each runoff event. Runoff samples were collected and analyzed for sediment concentrations in the laboratory; average annual runoff and sediment volumes were estimated using the WEPP and SWAT models. The results were satisfactory compared to the observed values, with R2 values of 0.86 and 0.91 for the SWAT and WEPP models, respectively, and NSE values of 0.54 and 0.71 for the monthly runoff. The estimated annual mean runoff and sediment yield at the watershed outlets were 65.54 mm, 146.14 mm, 43t/ha/yr and 41.7t/ha/yr for the WEPP and SWAT models, respectively. Several sub watersheds were determined to be susceptible to soil erosion and were prioritized, so more attention was given to this area to reduce runoff and soil erosion. Therefore, the SWAT and WEPP models were suitable for estimating annual runoff and sediment volumes. Sediment yields simulated from both models were high and alarming and far exceeded the allowable rate of soil loss.
BIOTECHNOLOGICAL IMPROVEMENT OF CASSAVA YIELD AND PROCESSING FOR FOOD SUSTAINABILITY IN NIGERIA Udebuani, Angela Chika; Ukachukwu, Chidinma Ogochukwu
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.227

Abstract

Cassava (Manihot esculenta) was introduced into Nigeria by Portuguese merchants in 1501. Since then, it has become a major source of food and raw materials leading to an increase in demand. In Nigeria, two-thirds of the States, mainly in the southern region, produce cassava. Malnutrition among the rural populace, especially children and women has led scientists to device means of increasing the nutritional content and varieties of cassava for food sustainability in Nigeria.  Many genetically modified cassava species are produced and marketed in Nigeria. Today we have varieties with vitamin A, reduced carbohydrate content, disease resistance to mention but a few.
Botanical quality controls and uses of Origanum vulgare L. products and their impact on food security in the province of Jujuy - Argentina Leila Ayelen Salome GIMENEZ; Nilda Dora Vignale; Marcelo Luis Wagner
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.297

Abstract

In Argentina, a nation committed to prioritizing food quality, there is a pressing necessity to fortify quality control systems and establish stringent standards ensuring food safety. This study aims to scrutinize commercial samples of Origanum vulgare L. in the province of Jujuy, Argentine Republic, with the objective of assessing their authenticity and overall quality. Both macroscopic and microscopic techniques were employed to analyze composition and verify identity. Simultaneously, a thorough examination of product labels was conducted to ensure compliance with food regulations. Ethnographic techniques, including merchant interviews, were utilized to gather comprehensive insights. The findings reveal considerable variability in the composition of "oregano" samples, with instances of foreign elements such as stones and dust detected in some cases. Microscopic identification unequivocally confirmed the presence of contaminating elements. Notably, the majority of industrial products adhered to labeling standards, while a mere 10% of artisanal samples achieved similar compliance. The study also unveiled diverse culinary and medicinal applications for the examined oregano samples. These discoveries underscore the imperative for heightened oversight to guarantee the quality and purity of oregano products. The correlation between microscopic results and previous studies bolsters the reliability of this analytical approach. In conclusion, the study emphasizes the paramount importance of instituting policies and programs that advance food security. The proposed methodology emerges as an effective means to enhance quality control in the marketing of plant products in the province.
Effect of dehulling, fermentation, and roasting on the nutrient and anti-nutrient content of sorghum and pearl millet flour Blessing Nhamoinesu Gwekwe; Prosper Chopera; Tonderayi M Matsungo; Catherine Chidewe; Stanley Mukanganyama; Elijah Nyakudya; Florence Mtambanengwe; Paul Mapfumo; Loveness K K Nyanga
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.221

Abstract

Sorghum and pearl millet contain anti-nutritional factors such as tannins and phytic acid, which limits their use in processed food products.  Pre-treatment processes of these traditional grains such as dehulling, roasting, and fermentation, have potential to reduce the anti-nutritional factors. However, there is death in data on their efficacy.  Therefore, this study aimed to evaluate the effect of dehulling, fermenting and roasting on the proximate, micronutrient and anti-nutritional content of sorghum and pearl millet flour from Zimbabwe. The grains were roasted, dehulled, fermented, and milled into flour. Four treatments namely, (1) unprocessed sorghum (control 1), (2) processed sorghum, (3) unprocessed pearl millet (control 2) and (4) processed pearl millet were prepared. The treatment samples were evaluated for proximate and mineral content using standard methods of analysis (AOAC, 2000) and inductively coupled plasma atomic emission spectrophotometry (ICP-OES) method, respectively.  Phytates and tannins were measured using the UV Spectrophotometer method. The alkaloid content was determined gravimetrically. Data were analysed statistically using ANOVA at 95% probability. Sorghum processing i.e. dehulling, fermenting, roasting and milling significantly increased the protein content (from 15.0±0.08 to 20.0±3.98%) and ash content (from 3.6±0.05 to 4.2±0.52%) (p<0.05). No significant difference in fat content was observed between the processed and unprocessed sorghum and pearl millet (p>0.05). Similarly, the protein content of pearl millet significantly increased after processing (from 20.0 ±0.07 to 25±2.875) (p<0.05), while carbohydrate and ash content reduced significantly after processing (p<0.05). The processed pearl millet had significantly higher moisture content than the unprocessed (p<0.05). No significant difference in the calcium, iron and sodium content was recorded between the processed and unprocessed sorghum (p>0.05). The magnesium content decreased significantly after processing sorghum (p<0.05). However, potassium and zinc content increased significantly after processing (p<0.05). Processing pearl millet significantly increased in the calcium, potassium and zinc content (p<0.001). No significant difference in the iron content was observed between the two treatments (p>0.05). The magnesium and sodium content decreased significantly after processing (p<0.001). Processing pearl millet and sorghum significantly reduced the phytic acid content and tannin levels (p<0.05). The alkaloid content of the processed sorghum decreased significantly, while no significant difference in alkaloid content was recorded between processed and unprocessed pearl millet (p>0.05). Processing of sorghum and pearl millet is recommended since it improves the nutritional composition and lowers anti-nutritional factors.

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