cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
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
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 3 No 01 (2022): Januari" : 5 Documents clear
The Effect of Concentration of Flour, Green Mustard Pasta (Brassica Juncea) On The Characteristics of Ice Cream Sholikah Dwi Kartika; Ida Agustini Saidi
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.107 KB) | DOI: 10.21070/jtfat.v3i01.1587

Abstract

This study aims to determine the effect of the concentration of green mustard flour (Brassica juncea) and green mustard paste on the characteristics of ice cream. The levels are P1 0% Green Mustard Flour and 0% Green Mustard Paste, P2 3% Green Mustard Flour, P3 6% Green Mustard Flour, P4 9% Green Mustard Flour, P5 12% Green Mustard Flour, P6 15% Green Mustard Paste, P7 20% Green Mustard Paste, P8 25% Green Mustard Paste and P9 30% Mustard Paste. The variables measured were organoleptic tests on aroma, taste, color, texture and overall acceptance. The results showed that the concentration of green mustard flour and green mustard paste had a significant effect on organoleptic tests (aroma, taste, color, texture and overall acceptance). The best treatment parameters in this study were ice cream with a concentration of mustard paste 25% (P8) which showed an organoleptic aroma value of 3.3 (slightly typical of mustard greens - not typical of mustard greens), organoleptic taste of 2.9 (no taste typical of mustard greens - slightly taste typical of mustard greens), color organoleptic 3.6 (Slightly green – green), texture organoleptic 3.9 (soft), organoleptic overall reception 3.4 (slightly like – like).
Effect of the Concentration of Carboxy Methyl Cellulose and Tapioka Flour on Organoleptic Fruit Leather Mesocarp of Lontar Fruit (Borassus flabellifer) Sutiono Sutiono; Ida Agustini Saidi; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (532.761 KB) | DOI: 10.21070/jtfat.v3i01.1588

Abstract

This study aims to determine the effect of the concentration of Carboxy Methyl Cellulose, Tapioca Flour on the Characteristics of the Fruit Leather Mesocarp of Lontar Friut (Borassus flabellifer). The design in this study was a one-factor randomized block design (RAK), wich consisted of 10 treatments, namely (CM1), (CM2), (CM3), (CM4), (CM5), (TP1), (TP2), (TP3 ), (TP4), (TP5). Analysis using ANOVA and 5% BNJ follow-up test. The results showed that the concentration of Caboxy Methyl Cellulose, Tapioca Flour Fruit Leather Mesocarp Lontar Fruit (Borassus flabellifer), had a very significant effect on the characteristics of water content, color characteristics (lightness, greeness, yellowness), organoleptic characteristics of color, aroma, taste, texture, characteristics. physical value of texture (hardness, cohesiveness, adhesiveness, chewiness and gummyness). The best treatment is CM5 which shows the value of water content 9.13%, lightness value 51.52, greenness 8.72, yellowness 16.54, physical texture value (hardness 662.73 g, cohesiveness 0.98, adhesiveness 5.54 mJ , springiness 1.0 mm, chewiness 14.37 mJ and gumminess 432.83 g), and color organoleptic value 6.23, aroma 6.67 texture 5.57, taste 3.77.
The Effect of Pounding Tool and Length of Time of Pounding on the Quality of Brown Rice Flour (Oryza Nivara) Ardiansyah Dwi Wicaksono Ardiansyah; Al Machfudz; Lukman Hudi; Ida Agustini Saidi
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.403 KB) | DOI: 10.21070/jtfat.v3i01.1594

Abstract

This study aims to determine the effect of the pounder and the duration of pounding on the quality of brown rice flour. This research using a factorial randomized block design. The first factor is pounding with wooden mortar and stone mortar, while the second factor is pounding with 3 levels, namely 20, 30 and 40 minutes. Statistical analysis using ANOVA and further test using 5% BNJ test. Organoleptic test was analyzed using Friedman test. The results showed that there was an interaction between the type of pounder used and the duration of pounding on the percentage of particle size, color organoleptic value, aroma organoleptic value and organoleptic value of brown rice flour texture but had no significant effect on water content, fat content, and crude fiber content of brown rice flour. . Treatment with a masher (stone mortar) with a pounding time of 40 minutes had a very significant effect on the number of mesh 80 passes in brown rice flour. The organoleptic test was on the highest color with a value of 3.75 (slightly dark red) with a wooden mortar pounding treatment and 20 minutes of pounding time, the highest aroma organoleptic test with a value of 3.075 (rather typical of brown rice) with a stone mortar pounding treatment and 30 minutes of pounding time, and the highest value organoleptic texture was 3.55 (smooth) with stone mortar pounding treatment and 30 minutes of pounding time.
Effect of Proportion of Aloe Vera Porridge with CMC (Carboxy Methyl Cellulose) Concentration on Characteristics of Ice Cream Misbachul Ulum; Lukman Hudi; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.045 KB) | DOI: 10.21070/jtfat.v3i01.1597

Abstract

This study aims to determine the effect of the proportion of aloe vera with CMC concentration on the characteristics of ice cream. This study used a factorial Randomized Block Design (RAK) with 2 factors and was repeated 3 times. The first factor is the concentration of aloe vera pulp with 3 levels, namely: L1 = 40% aloe vera pulp, L2 = 30% aloe vera pulp, L3 = 20% aloe vera pulp. The second factor is the concentration of the stabilizer CMC (Carboxy Methyl Cellulose) with 3 levels, namely: C1 = 0.0% CMC, C2 = 0.1% CMC, and C3 = 0.2% CMC. The variables observed in this study were the analysis of vitamin C levels, viscosity, melting rate, physical color. analysis of total dissolved solids (TPT) and organoleptic tests (taste, aroma, and texture). The data obtained were analyzed using analysis of variance, if the results of the analysis showed significant differences, it would be continued with the 5% level of Real Difference Test (BNJ), for organoleptic tests were analyzed using the Friedman test. Based on the data obtained, the best treatment was aloe vera ice cream with 20% aloe vera pulp treatment and 0.2% CMC concentration (L3C3) which showed 0.14% vitamin C, total soluble solids 29.47°Brix, viscosity 107, 33 mPas, the value of lightness color is 81.91, the value of redness is -2.93, the value of yellowness is 24.51, the melting rate is 87.09 minutes, the organoleptic color is 3.73 (usually - like), the organoleptic aroma is 3.50 (usually - like) ), organoleptic texture 3.93 (like - very like), organoleptic taste 4.00 (like very much).
Effect of Old Roasting and Long Immersion on the Quality of Brown Rice Flour (Oryza nivara) Ujwalita Kumara Amaranggana; Al Machfudz; Ida Agustini Saidi; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.974 KB) | DOI: 10.21070/jtfat.v3i01.1599

Abstract

This study aims to find out the influence of long immersion and long roasting on the quality of brown rice flour. This research was conducted at the Laboratory of Product Development and Food Analysis of the Food Technology Program of the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September to November 2021 using a random design of factorial groups. The first factor is the length of immersion consisting of three levels, namely 1 hour, 2 hours, 3 hours, while the second factor is the roasting length of 20 minutes and 30 minutes. Statistical analysis using ANOVA and further tests using BNJ test 5%. Then for organoleptic tests analyzed using the Friedman test. The results showed there was an interaction between the length of immersion and the length of roasting of water content, coarse fiber content, and fat content but did not affect ash content. The best treatment is brown rice flour with a long treatment of 1 hour immersion and a 40-minute roasting length (T1S3) which shows ash levels of 1.32%, water content of 10.36%, fiber content of 20.52%, fat content of 1.65%, organoleptic test aroma 2.88 (somewhat typical of brown rice), organoleptic test color 2.10 (bright red), organoleptic test texture 3.50 (smooth).

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol 7 No 01 (2026): January Vol 6 No 02 (2025): July Vol 6 No 01 (2025): January Vol 5 No 02 (2024): July Vol 5 No 01 (2024): January Vol 4 No 02 (2023): July Vol 4 No 01 (2023): January Vol 3 No 02 (2022): Juli Vol 3 No 01 (2022): Januari Vol 2 No 02 (2021): Juli Vol 2 No 01 (2021): Januari Vol 1 No 02 (2020): Juli Vol 1 No 01 (2020): Januari More Issue