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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 234 Documents
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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.
Acceptability and Antioxidant Activities of Jelly Drink Ginger (Zingiber officinale R.), Curcuma (Curcuma xanthorriza R.) and Turmeric (Curcuma longa L.) Extract as A Healthy Drink Alternative for People with Hypercholesterolemia Ika Rosita Rahmawati; 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.v4i3.159

Abstract

This study aims to (1) determine the acceptability of ginger, curcuma and turmeric extract jelly drinks as an alternative healthy drink for people with hypercholesterolemia;(2) Knowing the best formula for ginger, curcuma and turmeric extract jelly drinks from the results of antioxidant activity tests. This study is an experimental study using a RAL design with 1 factor, namely the ratio of ginger, curcuma and turmeric extract (1:1:1, 2:1:1, 1:2:1, and 1:1:2). Data from hedonic test results and antioxidant activity tests were analyzed using 1-factor ANOVA test and continued with Duncan test with confidence intervals <0.05. The results of the hedonic test statistical analysis showed that the proportions of ginger, curcuma and turmeric extracts had no effect on the aroma, color, taste and thickness of the jelly drink. While the results of the statistical analysis of the antioxidant activity test showed that the proportions of ginger, curcuma and turmeric extracts had an effect on the antioxidant activity of the jelly drink. The best formula is ginger, curcuma and turmeric extract jelly drink (1:2:1) with the largest antioxidant activity of 77.52%.
Analysis and Identification of Work Posture to Complaints of Musculoskeletal Disorders (MSDs) with REBA Method (Case Study at CV. Sumber Sari, Jember Regency) Rusdianto, Andrew Setiawan; Mahardika, Nidya Shara; Suryaningrat, Ida Bagus; Nuriah, Santi; Hartanti, Ragil Ismi
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (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.v4i4.175

Abstract

This study discusses the analysis of work posture on all activities of workers who produce coco fiber in CV. Sumber Sari is located in Lembengan Village, Jember Regency. The production processes that are currently operating are the jockey, drying, sieving, and pressing processes. Work activities are carried out repeatedly, causing complaints to workers. These complaints arise due to non-ergonomic posture causing pain in several parts of the body felt by workers. The purpose of this study was to determine the level of risk and the percentage of complaints experienced during the production process. The methods used are the Standard Nordic Questionnaire (SNQ) and the Rapid Entire Body Assessment (REBA). The results of the research from the SNQ questionnaire on the manufacture of coco fiber, the body segments of workers mostly experience complaints on the back, waist and thighs. Research using the REBA method has a very high level of risk in jockey, sieving, and pressing workers (A4 and A5).Keywords— musculoskeletal disorders, working posture, SNQ, REBA
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.
Biocha Soil Amendment: Effect on Soil, Crop Performance, and Diseases Resistance Amare, Ermias Misganaw
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (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.v4i4.204

Abstract

One of the main challenges facing developing countries is an ever-increasing gap between population growth and food supply. Diseases, insects, and weeds decrease the production of crops worldwide by 36%. Hence, control of crop pests contributes to increased crop production. Organic amendments to the soil have direct impacts on crop productivity and plant health as it enhances soil fertility, water, and nutrient retention and plant disease defense mechanisms. Biochar is an important organic amendment. It is produced by the pyrolysis process, whereby organic substances are broken down at higher temperatures in low oxygen conditions. Biohar improved soil nutrient availability and water retention capacity, and induced plant resistance against broad ranges of plant pathogenic organisms including fungi, nematodes, and bacteria. Biochar soil amendment also enhances root-associated microbes such as flavobacterium and arbuscular mycorrhizae. Biochar amendments can increase soil essential nutrients for crop productivity and suppress plant pathogens. Suppression of plant pathogens is attributed to the stimulation of beneficial soil microbes, providing nutrients, and inducing plant defense. The objectives of the review are to depict the importance of biochar soil amendment on crop performance, disease resistance, and soil properties.
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.

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