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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 2 No 01 (2021): Januari" : 5 Documents clear
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (611.416 KB) | DOI: 10.21070/jtfat.v2i01.1537

Abstract

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 of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil NICO ARDIAWAN PUTRA NICO; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (551.474 KB) | DOI: 10.21070/jtfat.v2i01.1576

Abstract

This study aims to determine changes in the quality of packaged cooking oil and bulk cooking oil due to the repeated frying process. This research was conducted using a factorial randomized block design (RAK) with the first factor being the type of cooking oil, namely A1 (packaged oil) and A2 (bulk oil) and frying treatment namely P1 (first frying), P2 (second frying pan), P3 (third frying pan). , and P4 (fourth frying pan). The variables measured were free fatty acids, peroxide number, water content, color, and organoleptic aroma and color. The research data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis showed a significant difference, then the Honest Significant Difference (BNJ) test was continued with a level of 5%. The results showed that the treatment using packaged cooking oil and bulk cooking oil with repeated frying treatment had a significant effect on the parameters of free fatty acids, peroxide value, physical color test and organoleptic tests (aroma and color), and had no significant effect on the water content value. The best treatment parameters in this study were packaged cooking oil with the first frying treatment (A1P1) with a free fatty acid value of 0.06%, a peroxide value of 3.42%, a redness value of 4.77, a yellowness value of 20.00, a level of 0.11% water, and the organoleptic test value for aroma is 4.00 (like-very like) and color 3.90 (like-very much).
Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties Pramesti Regita; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.506 KB) | DOI: 10.21070/jtfat.v2i01.1577

Abstract

This study aims to determine effect of proportion mustard green with cassava tape and concentration of sucrose on the characteristic of ice cream. The study was conducted from February until April 2020, used factorial randomized block design (RBD). The first factor was proportion of mustard green and cassava tape that consists P1 (25% mustard green, 75% tape), P2 (50% mustard green, 50% tape) and P3 (75% mustard green, 25% tape). Second factor was concentration of sucrose wich consist S1 (10%), S2 (15%) and S3 (20%). The data was analyzed used analysis of variance and further test was HSD 5%. Organoleptic test used analysis non parametric Friedman and the best treatmen used effectiveness index. The result showed there was interaction between the proportion of mustard green with tape and concentration of sucrose on greenness value of ice cream. Proportion of mustard green with tape had significant affected on protein content, fiber content, overrun and melting point. Concentration of sucrose had significant affected on protein content of ice cream. Organoleptik test showed significant affected on aroma, color, texture and taste of ice cream. The best treatment was proportion 75% mustard green, 25% tape and concentration of sucrose 15% wich characteristic of protein content 1,173%, fiber content 11,386%, overrun 30,667%, melting point 7,511 minutes/10 gram, color L*a*b (62,460*-8,068*25,333) and organoleptic test of color 3,100, aroma 3,967, texture 4,100, taste 4,567 and overall acceptance 4,167 (like-very like).
Quality of Pineapple Cobs Candy as The Effect of Citric Acid Concentration and Immersion Time Achmad Rendika Putra; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (574.621 KB) | DOI: 10.21070/jtfat.v2i01.1578

Abstract

This study aims to determine the effect of citric acid concentration and immersion time on the characteristics of pineapple cobs candy using factorial randomized block design. The first factor was the concentration of citric acid (P): 0.2% (P1), 0.35% (P2), and 0.5% (P3), the second factor was immersion times (T): 12 hours (T1), 15 hours (T2) and 18 hours (T3). Statistical analysis used was analysis of variance and Tukey’s Honest Significant Difference at 5% level. Results showed that there was significant interaction between the concentration of citric acid and immersion times on the ash content of pineapple cobs candy. Concentration citric acid had significant effect on vitamin C content and lightness. Immersion times had significant effect on moisture content. Citric acid concentration and immersion times has significant affected on hedonic test of color, texture and taste. The best treatment was P2T1 (citric acid concentration 0.35%, immersion times 12 hours) with the characteristics ash content of 0.641%, water content of 10.966%, vitamin C content of 0.469%, lightness of 48.957, and color organoleptic value of 4.200, aroma of 5,433, texture of 5,100 and taste of 5,467.
Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink Albraham Fitrianto; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (432.707 KB) | DOI: 10.21070/jtfat.v2i01.1579

Abstract

The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data obtained were then analyzed using analysis of variance and further test BNJ 5%. The results showed there was significant interaction between post-cut sugarcane age and sucrose concentration on the parameters of pH, TPT, reducing sugar, and viscosity of sugarcane jelly drink. The post-cuting times and sucrose concentration was significant affected on the hedonic test of aroma, taste and suction power of sugarcane jelly drink. The best treatment was U1S2 (1 day post-cutting time, 5% sucrose concentration) with characteristics of TPT 14,533 obrix, pH 4.070, reducing sugar 20,370%, viscosity 2,407 x 103 mPa.s, lightness 84,360, and color organoleptic aroma, taste and suction respectively 4,200, 4,567, 3,967 and 4,100.

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