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Journal of Tropical Food and Agroindustrial Technology
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 5 Documents
 1 
Search results for , issue "Vol 1 No 02 (2020): Juli" : 5 Documents clear
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (38.247 KB)

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.656 KB)

Abstract

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (20695.448 KB) | DOI: 10.21070/jtfat.v1i02.1543

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (15667.781 KB) | DOI: 10.21070/jtfat.v1i02.1555

Abstract

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).
The Effect of Age Of Cassava Tapai (Manihot esculenta) and Concentration on The Characteristics of Cassava Tapai Flour Selviani Selviani; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.809 KB) | DOI: 10.21070/jtfat.v1i02.1571

Abstract

The objective of this research was to find out the effects of age tapai and yeast concentration on characteristic of cassava tapai flour. This research was used Randomized Block Design (RAK) with two factors. The first factor was tapai that consist of three levels: 1 day, 2 days, 3 days and second factor was concentration of yeast 1%, 2%, and 3%. The result showed there was no interaction between tapai with concentration of yeast to all observated parameters, but had effect to colour hedonic. Tapai and concentration of yeast was effect on moisture, ash, density, and colour hedonic were affected positive. The best treatment was cassava tapai flour that was made using tapai 1 day and concentration of yeast 1% had moistured 6.53%; ash 2.45%; lightness 81.21; redness 6.72; yellowness 26.86; colour organoleptic 5.03; aroma 4.73; sugar reduction 0.85 mg/100ml; density 0,60 g/ml; and yield 20.12%

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