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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 02 (2021): Juli" : 5 Documents clear
The Effect of Concentration of Caragenan and Sucrose on Characteristics of Palmyra Palm (Borassus flabellifer) Seed Juice Jelly Drink Deby Irawan; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.822 KB) | DOI: 10.21070/jtfat.v2i02.1580

Abstract

Objective of the research was to study the characteristics of jelly drink made of palmyra palm endosperm juice. Palmyra palm fruit from Tuban, East java was peeled by cracking the hard rind, then the juicy endosperm was extracted into ‘fruit juice’. Treatments in this experiment consisted of 0.1%, 0.2% and 0.3% carageenan as the first factor and 5%; 7% and 10% of Sucrose as the second factor. Data obtained was analysed by ANOVA followed by HSD 5%. Result of the research showed that there were no interaction observed between carageenan and sucrose concentration. The higher the carageenan concentration the lower moisture and syneresis value. The higher the sucrose concentration, the higher the total soluble solids. Based on the data of all variables, treatment of 0.1% carageenan and 10% sucrose gave the best characters of jelly drink which has 61.37% moisture; 13.2ºBrix of TSS; pH 3.73, 10.53 syneresis value, 83.74 lightness, 0.06 redness; i.16 yellownes, and organoleptics characteristics of aroma 5;colour 4.70; flavor 5.03; texture 4.03; and drink suction of 4.43.
The Effect of The Proportion of Broccoli with Papaya, Pineaple, and Jackfruit on The Quality of Vegetable Leather Bagus Ramadhani; Ida Agustini Saidi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.684 KB) | DOI: 10.21070/jtfat.v2i02.1581

Abstract

The aims of this research to determine effect the proportion of broccoli, papaya, pineapple, and jackfruit on vegetable leather quality. This research was conducted in laboratory of Muhammadiyah Sidoarjo University from February until April 2019 was used Randomized Block Design single factor was proportion of broccoli: papaya (25%:75%), (50%:50%), (75%:25%), broccoli: pineapple (25%:75%), (50%:50%), (75%:25%), broccoli: jackfruit (25%:75%), (50%:50%), (75%:25%). Data was analyzed using analysis of variance (Anova) followed by BNJ 5%. The result showed the proportion of broccoli with papaya, pineapple, and jackfruit was significant affected on fiber content, water content, ash content, pH, yield, and color of vegetable leather. The best treatment was the proportion of broccoli with jackfruit (25%:75%) had fiber content 2,15%, water content 19,38%, ash content 1,17%, pH 4,63, color L*a*b 46,82*-5,08*9,84, yield 55,16% and hedonic test of color 5,43, aroma 4,93, texture 4,97, and taste 5,07.
Study of The Proportion of Aloe Vera (Aloe vera L.) with Tomato (Lycopersicum esculentum Mill) and CMC Concentration on The Characteristics of Aloe Vera Jam Dwiyan Audi Artantha; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.08 KB) | DOI: 10.21070/jtfat.v2i02.1584

Abstract

The purpose of this research to identify the effect of aloe vera proportion with tomato and CMC concentration on the jam quality. This research used random group design (RAK). The first factor is treatment of the proportion of aloe vera with tomato consisting of 3 levels, there are LT1 (Alove vera 70%: tomato 30%), LT2 (Alove vera 67%: tomato 33%), and LT3 (Alove vera 30%: tomato 70%). Then, CMC concentration consisting of 3 levels, there are C1 (CMC 0,65%), C2 (CMC 0,75%) C3 (CMC 0,85%). The statistic analysis used analysis of variance (ANOVA) and further testing used BNJ test 5%. The result of this study indicated that there was no interaction between aloe vera proportion with tomato and CMC concentration toward all observation variable. However, treatment of aloe vera proportion with tomato have a signifcant effect on lightness value and yellowness value jam color test. Meanwhile, CMC concentration have not a significant effect toward all observation variable. The best calculation result is LT1C3 ( aloe vera proportion 70%: tomato 30% and CMC concentration 0,85%) which shows water level 17,88%, pH 4,33, Vitamin C 8,42, lightness value 26,96, redness value 1,80, yellowness value 3,96 and organoleptic color test 4,20 (rather like it), taste 5,00 (rather dislike-usual), aroma 3,80(rather dislike- usual), texture 4,13 (rather dislike-usual), topping power 3,97 (rather dislike-usual).
The Effect of Blanching Time and Sodium Metabisulfite Concentration on The Characteristics of Banana Flour (Musa paradisiaca) Marina Arta Rahayu; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (559.974 KB) | DOI: 10.21070/jtfat.v2i02.1585

Abstract

The aim of this research was to determine effect of blanching time and sodium metabisulfit concentration on the characteristics banana flour. This research was conducted in Product Development Laboratory of University Muhammadiyah Sidoarjo from February to April 2019 used randomized block design. The first treatment was blanching time L1 (0 minute), L2 (5 minutes), L3 (10 minutes) and second treatment was sodium metabisulfit concentration B1 (0 ppm), B2 (300 ppm), B3 (600 ppm). The data obtained were then analyzed using analysis of variance (ANOVA) and further test least significant diference 5%. The result indicated that there was no interaction between the blanching time and concentration of sodium metabisulfit. Organoleptic test showed significant differences in the color and texture of banana flour. The concentration of sodium metabisulfit affected the lightness and yellowness value of banana flour. The best treatment was blancing time 5 minutes and sodium metabisulfit concentration 600 ppm (L2B3) showed that moisture of 8,46%, ash content of 2,54%, yield of 34,83%, density of 0,67 g/ml, lightness 88,94, redness 2,85, yellowness 8,91, reduced sugar of 0,28 mg/ml and organoleptic test of texture 4,95, color 4,00, and aroma 3,95.
The Effect of Sunkist Orange Proportions with Banana and Types of Stabilizing Materials on the Characteristics of Banana Jam Mega Ari Sovani; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.959 KB) | DOI: 10.21070/jtfat.v2i02.1586

Abstract

This study aims to determine the effect of the proportion of sunkist oranges with candi bananas and the type of stabilizer on the characteristics of banana jam. The research was carried out at the Muhammadiyah University Sidoarjo Laboratory from January to March 2019. The design used was a factorial randomized block design. Factor 1 is the proportion of sunkist oranges (js) with candi bananas (pc), namely S1 (js15%: pc85%), S2 (js30%: pc70%), S3 (js45%: pc55%), Factor 2 types of stabilizers, namely P1 ( CMC 0,5%), P2 (carrageenan 0,5%), P3 (pectin 0,5%). Statistical analysis using analysis of variance and further test BNJ test 5%. The results showed that there was no significant interaction between the proportion of sunkist oranges and candi bananas and the type of stabilizer, but it had a significant effect on organoleptic color, texture, taste, and spreadability of banana jam. The stabilizer type treatment had a significant effect on the water content of banana jam, while the proportion of sunkist oranges and candi bananas had a significant effect on vitamin C content, pH, and banana jam yellowness values. The results of the calculation of the best treatment are the proportion of sunkist oranges with candi bananas (45%:55%) and carrageenan stabilizer 0,5% which shows moisture content 16,99%, ash content 0,27%, vitamin C content 4,11mg/100ml, pH 3,96, Color L* 49,25, a* -1,05, b* 28,73, and organoleptic color 5,40, aroma 4,37, texture 4,60, taste 4,37, and spreadability 4,77.

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