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Journal of Tropical Food and Agroindustrial Technology

jtfat
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Published by Universitas Muhammadiyah Sidoarjo

ISSN : - EISSN : 25415816 DOI : https://doi.org/10.21070/jtfat

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Focus in this journal to communicating the results of research of professors, teachers, practitioners, and scientists in the field of food, food processing technology and agricultural industrial technology. Scope in this journal is: 1. Food processing technology / agricultural products 2. Food & nutrition 3. Food chemistry 4. Food microbiology 5. Post-harvest technology 6. Food biotechnology 7. Agricultural industrial technology

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 62 Documents

1 2 3 4 5

Vitamin C Content and Antioxidant Activities in Chicken Nuggets with Additions Brokoli and Purple Cabbage Qorry Aina; Alvia Nur Layli; Yenny Putri Arisandy
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 01 (2020): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the content of vitamin C and antioxidant activity in chicken nuggets added with broccoli and purple cabbage through organoleptic testing. This type of research is a quasi experiment with a complete randomized design with 4 types of treatment namely B1K1 = 15% : 15%, B1K2 = 15% : 30%, B2K1 = 30% : 15%, B2K2 = 30% : 30%. Organoleptic test data collection techniques using a questionnaire on 28 panelists rather trained nutritional undergraduate students STIKES Surabaya. Vitamin C content test was carried out by spectrophotometry method and antioxidant activity by DPPH method in the best treatment of chicken nugget products and control 3 repetitions. Kruskal Wallis test results showed significant values of color (p = 0.117), aroma (p = 0.039), taste (p = 0.028), texture (p = 0.169), preference level (p = 0.043) while the results of paired t-test showed significant value of vitamin C content (p = 0,000) and antioxidant activity (p = 0,000). The best treatment of chicken nuggets is B1K1 chicken nuggets. The results of the average content of vitamin C control chicken nuggets of 1.472 mg / 100gr lower than the B1K1 chicken nugget of 9,805 mg / 100gr. The average result of antioxidant activity of control chicken nuggets was 27.06% lower than B1K1 chicken nuggets of 54.96%. The conclusion of this study is the content of vitamin C and antioxidant activity in nuggets with the addition of broccoli and purple cabbage with nuggets without the addition of different broccoli and purple cabbage.

Quality Evaluation of Chili Flakes by Variation of Packaging and Storage Temperature David Yudianto; Prasetyo Wahyu Widhisono; Shofi Dwika Adha; Nurhasanah Nurhasanah; Sri Hadisetyana
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 01 (2020): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Chili processing is conducted to avoid damages due to its indigenous metabolic process of the product or external factors. Chili flakes are dried and crushed chili, continued by packaging in polyethylene terephthalate (PET) bottle and vacuum metalized polyethylene terephthalate (VMPET) sachet. One of the factors that influence product quality parameters during distribution in market are type of packaging and storage temperature. Usually retailers store chili flakes at various temperatures leading to an necessary of evaluation for the ability of packaging to be able to maintain the quality of chili flakes during the marketing process. This evaluation aims to determine the quality of chili flakes packaged by PET bottles and VMPET sachets at storage temperatures of 27°C and 35°C. Evaluation is conducted as long as 0, 7, 14, and 21 days. The chili flakes sample is evaluated in two stages. The first stage is preparation which involves samples preparation. The second stage is evaluation which includes physical, microbiological and organoleptic evaluation. Samples in 35°C storage temperature have lower water content compared to 27°C storage temperature. The PET packaging tends to leak compared to VMPET. Total microbes by PET packaging are higher than VMPET. Storage temperature of 35°C tends to have a higher total microbial yield than 27°C storage temperature. Investigation from organoleptic evaluation informs that on 21st storage day at 35°C has decrease on taste quality. Based on the all evaluations, it can be concluded that VMPET packaging tends to be more able to maintain the quality of chili flakes during the storage process. Type of VMPET packaging and storage temperatures of 27°C or lower can be used as recommendations for storing chili flakes products.

Rice Bran Ice Cream Characteristics on Various Proportions of Rice Bran Flour with Skimmed Milk and Kinds of Stabilizer Tri Kurniawati
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 01 (2020): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This research aimed to study rice bran ice cream on treatments of proportions of rice bran flour with skim milk ( 0:100; 25:75; and 50 : 50) and three kinds of stabilizers i.e. CMC; Carageenan; and CMC : carageenan 1 :1. Ice cream was made by mixing skim milk with rice bran flour in accordance with treatments, whipped cream and water then pas- teurized at temperature 75 oC until boiled (dough 1). Dough 2. was made of fine sugar, egg yolk and stabilizers in accordance with treatments then mixed by mixer. Dough 1 and 2 then mixed in heating process at temperature 75 oC then conditioned in ambi- ent temperature. Conditioned dough then stored an hour in refrigerator and stirred by mixer in a minute before it stored in freezer for three hours as further cooling. After the first cooling, ice cream was stirred again by mixer until soft texture was obtained. Those process then repeated once an hour until ice cream desired texture was obtained. Che- mical and physical characteristics of ice cream were observed with three replications. Data obtained were descripted and analized by regression. Result of the research showed that the higher proportions of rice bran flour with skim milk the higher fat content, crude fiber, and melting rate of rice bran ice cream. Carageenan gave highest overrun, while combination of carageenan and CMC resulted in highest melting rate and viscosity of rice bran ice cream.

Characteristics of Tapai Talas Bogor (Colocasia esculenta) on Variation of Steaming and Fermentation Durations Farikha Dwi Oktavia
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 01 (2020): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13.964 KB)

The aim of this research was to determine characteristics of tapai talas Bogor (Colocasia esculenta) on variation of steaming and fermentation durations. Raw material was used talas Bogor, yeast, and aquadest. Randomized block design (RBD) was conducted with two factors. The first factor was durations of steaming, P1 (20 minutes), P2 (30 minutes), and P3 (40 minutes) and second factor was durations of fermentation F1 (48 hours), F2 (54 hours ), and F3 (60 hours). Data was analyzed using analysis of variance and further test BNJ 5%. The results of the analysis from durations of steaming indicated that were significant effect on ethanol content, texture, and color (brightness) and duration of fermentation ha significant effect on ethanol content tapai talas Bogor. The best treatment was tape that made used 10 minutes steaming and 60 hours of fermentation which shows 77.55 brightness, 70,00% water content, 3.51% ethanol content, 0.50 mg / ml reduction sugar, pH 4, 57, lactic acid content 0.03%, texture 1.10 x 105 pa. Water content of tapai talas Bogor still quite high that further processing was needed in order to extend shelf life and product diversification.

The Effect of the Proportion of Moringa Leaves on the Acceptance of Chicken Dumplings retno puspita sari; Arya Ulil Albab
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 01 (2020): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

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Indonesia is in the tropical region so there are a lot of biodiversities. One of the diversities is the Moringa plant. Moringa plant contains a lot of micronutrient values including some vitamins, minerals and bioactive compounds in the form of chlorophyll. Micronutrients play a role in the formation of hormones, regulating the immune system and enzyme activity. Bioactive compounds found in Moringa leaves act as antioxidants that can ward off free radicals. The purpose of this research is to analyze the organoleptic acceptance of chicken dumplings by the addition of Moringa leaves as a functional food. This study uses a pure experimental method with a Completely Randomized Design and there are 3 groups namely P1 (without the addition of Moringa leaves), P2 (addition of Moringa leaves 0.5%) and P3 (addition of Moringa leaves 1%) with each group applying 3 replications. Statistical analysis of the organoleptic test uses Friedman rank. The highest mean rank value among the three groups for the four parameters is in P2, i.e. for the parameters of color (2.51), aroma (2.43), texture (2.51), and taste (2.48). The best percentage of acceptance in color (P2 = 81%), aroma (P2 = 81%), texture (P2 = 74%), and taste (P2 = 77%). It can be concluded that in group 2 (giving Moringa leaves with the proportion of 0.5%) is the most preferred by panelists from the four organoleptic test elements (color, aroma, texture, and taste). The acceptance value of texture and taste is still below 80% so it is necessary to modify the recipe to get optimal organoleptic results.

Microbiological and Consumer Acceptance Analysis of Cook- chill Food During Storage in Chiller Frenky Miharja
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

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The aim of this research was to determine microbiology and consumer acceptance anal- ysis of cook-chill food during storage in chiller. This research was conducted in microbi- ology laboratory and served development room PT Aerofood ACS Surabaya from March until May 2019. The hedonic tes to determine consumer preference and descriptive method used to result microbiology test and consumer acceptance. The storage time in chillerconsisting sixth level i.e CF0 (Fresh), CF1 (one day in chiller), CF2 (two days in chiller), CF3 (three days in chiller), CF4 (four days in chiller), and CF5 (five days in chiller). The result of microbiology test incuding TPC, Enterobacter, and Escherichia coli during storage in chiller still conform the standart set by Aerofood ACS Surabaya. Consumer preferences indicated that there was significant differencesin the atribut of colour, aroma, texture, and taste based on storage time. For the storage up to three days in chiller, it is finely acceptable for consumers. Mean while in storage for four and five days, the acceptability was 30-50% of consumers stated to refused or not accept them due to the changes in texture, colour, and taste.

Differences of Acceptability and Candied Water Content of Pamelo Orange Albedo Soaked in Red Roselle Solution with Commercial Products Iga Ayu Lestari
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

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Pamelo orange albedo is an orange peel which is white colored inside and can be used as food processing, one of which is dried candied. Roselle contains anthocyanin pigments which can be used as natural red coloring in the process of making pamelo orange albedo candied. The treatment product of red roselle albedo candied through an soaking process on a 10% red roselle petal solution. This immersion is intended for the provision of natural red coloring, while there is a content of vitamin C and citric acid to help bring the sensation of a natural sour taste typical of candied. This study aims to determine differences of red roselle petal albedo candied with commercial products that are analyzed in computerized way. The acceptability testing uses Mann Whitney test, while water content testing uses T-Test. Results of the study showed that there was a difference in the color acceptability of pamelo orange albedo candied which was soaked in a solution of red roselle petals with commercial products, but there was no difference in the acceptability of aroma, texture, taste, and water content. Selected products in terms of color, aroma, and texture were on candied commercial pamelo albedo candied. Meanwhile, in terms of taste, the selected products were the treatment products because there was a natural sour taste typical of red roselle petals. Commercial products had a water content of 16.5%, while the treatment product was 18.5%. SNI No. 1718 (1996), the maximum limit of water content in candied is 25%. There needs to be an improvement in the acceptability of the treatment products in terms of soaking the solution of red roselle petals and drying of albedo candied.

The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles Desi Utami Desi; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of Moringa Leaf Flour (Moringa Oliefera) Concentration and Steaming Time on the Characteristics of Instant Noodle (Instant Noodle). This study was conducted using a factorial randomized block design (RAK) with the first factor being the concentration of Moringa leaf flour treatment consisting of 3 levels, namely K1 (6%), K2 (9%), K3 (12%), and steaming time consisting of 3 levels. namely P1 (3 minutes), P2 (5 minutes), P3 (7 minutes). The variables measured were water content, ash content, crude fiber content, physical analysis (swelling index, cooking loss, cooking time, water absorption and color reader method), and organoleptic tests. Moringa leaf flour concentration treatment and steaming time significantly affected the parameters of physical color, moisture content, fiber content, and organoleptic tests (color, aroma, and taste) but had no significant effect on parameters of water absorption, swelling index, cooking loss, cooking time. , ash content, and organoleptic test (texture). The best treatment parameter in this study was Moringa instant noodles with 6% Moringa leaf concentration treatment, 3 minutes steaming time (K1P1) which showed 8.55% moisture content, 8.05% ash content, 11.26% fiber content, lightness value. 48.1, redness value 21.50, yellowness value 33.35, cooking loss value 0.13%, cooking time value 12.07%, water absorption 5.14%, swelling index value 7.09%, and test organoleptic aroma 3.43 (neutral-like), color 4.00 (like-very like), taste 3.53 (neutral-like), and texture 3.57 (neutral-like).

Comparative Effect of Kawista Fruit (Limonia Acidissima) with Water and Concentration of Sodium Bicarbonate on The Quality of Carbonated Beverages Alisha Shahnaz; Ida Agustini Saidi
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This research was aimed to study the effect of the comparison of wood apple (Limonia acidissima) with water and natrium bicarbonate concentrate on quality of carbonated beverage. The experiment was used Randomized Completely Block Design with two factors. First factor was the comparison of wood apple with water consisting 3 levels, they are K1 (wood apple 4 : water 5), K2 (wood apple 3 : water 5), and K3 (wood apple 2 : water 5). Second factor natrium bicarbonate concentrate consisting 3 levels, they are N1 (natrium bicarbonate 0,36%), N2 (natrium bicarbonate 0,42%), and N3 (natrium bicarbonate 0,48%). Data analysis using variance analysis and further test HSD 5%. The results indicate that there is no interaction between comparison of wood apple with water and natrium bicarbonate concentrate to all observation variable, yet treatment of natrium bicarbonate concentrate affected significantly to pH carbonated beverage. The best treatment was carbonated beverage of wood apple that was made using comparison of wood apple 2 with water 5 and natrium bicarbonate concentrate 0,42% which shows flavor organoleptic 3.80, color 4.87, aroma 4.07, sparkle 4.23, lightness (L*) 31.21, redness (a*) -2.95, yellowness (b*) 4.26, CO2 4.68 mg/ml, pH 3.91, lactic acid 0.75%, TPT 10.40Brix, and viscosity 0.95 mPa.s.

Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration Aulia Fitriani
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This purpose of this research to study the influence of long fermentation with yeast concentration on the quality of fermented purple sweet potato flour. This research used Random Group Design (RAK) factorial through a long fermentation consisting of 3 levels, there are U4 (4 days of fermentation), U3 (3 days of fermentation), U2 (2 days of fermentation) and yeast concentration consisting of 3 levels, there are R1 (yeast concentration 0,25%), R2 (yeast concentration 0,50%), R3 (yeast concentration 0,75%). The result of this study indicated that there was no significant interaction between long fermentation and yeast concentration in all observation variable. Long fermentation has no significant effect in all variable. Meanwhile, yeast concentration significantly affected the color of fermented purple sweet potato and the color of purple sweet potato flour. The results of best calculation are U4R3 treatment (4 days of fermentation and yeast concentration 0,75%) which show the level of water 6,45%, the level of ash 3,31%, the level of reducing sugar 34,75%, recovery 8,88%, density 0,50 (gr/ml), Lightness value 47,86, redness value 18,16, yellowness value 2,34, organoleptic aroma test 4,50 (it’s rather unusual), and organoleptic color test 5,03 (raher like it).

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Home Page

OAI Link

Editorial Team

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Reviewer

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Contact Name Mahardika Darmawan Kusuma Wardana

Contact Email mahardika1@umsida.ac.id

Phone +6285233452291

Journal Mail Official jtfat@umsida.ac.id

Editorial Address Jl. Mojopahit No.666 B Sidoarjo, Jawa Timur

Location Kab. sidoarjo, Jawa timur INDONESIA

Abstract

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Abstract

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Abstract

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Abstract

Contact Name
Mahardika Darmawan Kusuma Wardana

Contact Email
mahardika1@umsida.ac.id

Phone
+6285233452291

Journal Mail Official
jtfat@umsida.ac.id

Editorial Address
Jl. Mojopahit No.666 B Sidoarjo, Jawa Timur

Location
Kab. sidoarjo,

Jawa timur

INDONESIA