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 02 (2022): Juli" : 5 Documents clear
Effect of Media and Roasting Time on Quality of Brown Rice Tea (Oriza Nivara) M. Vikri Baihaggi Vikri; Al Machfudz; Rima Azara; Syarifa Ramadhani Nurbaya
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.944 KB) | DOI: 10.21070/jtfat.v3i02.1589

Abstract

This study aims to determine the interaction between the effect of roasting media and roasting time on the quality of brown rice (Oryza nivara) tea. This research was conducted at the Food Product Development and Analysis Laboratory at the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September 2021 to December 2021. This research was conducted using a factorial randomized block design (RAK) with the first factor being the treatment of roasting media consisting of 2 levels, namely T1 (Earth Frying Pan), T2 (Metal Frying Pan) and the second factor is the roasting time consisting of 3 levels, namely S1 (Roasting Time 40 minutes), S2 (Roasting Time 50 minutes), S3 (Roasting Time 60 minutes). The results showed that there was an interaction between roasting media and roasting time on the quality of brown rice (Oryza nivara) tea color parameters using the color reader method, water content, crude fiber content and organoleptic (taste) but there was no interaction on ash content and organoleptic parameters. (color, aroma). The best parameters are found in the T1S2 treatment (Soil Frying Pan and Roasting Time 50 minutes) which shows the value of crude fiber content of 12.08%, moisture content of 2.10%, lightness value of 76.73, redness value of 1.53, yellowness value of 4.98. , 0.00% ash content, taste organoleptic 0.00, color organoleptic 0.88, aroma organoleptic 0.00.
Effect of Inulin Concentration and Cooking Time on the Quality of Aloe Vera Jam M.Rizki Firbiono Hardiadana; Lukman Hudi; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (642.443 KB) | DOI: 10.21070/jtfat.v3i02.1601

Abstract

This study aims to determine effect of inulin concentration and cooking time on the quality of aloe vera jam. This study used factorial randomized block design. The first factor was concentration of inulin (I): (I1) 2%, (I2), 4% and (I3), 6%, the second factor was cooking time (L): (L1) 30 minutes (L2), 40 minutes and (L3) 50 minutes. Statistical analysis using analysis of variance and further test BNJ 5%. The results showed that there was significant interaction between inulin concentration and cooking time on the water content and lightness of aloe vera jam. Inulin concentration and cooking time had significant effect on the organoleptic characteristics of greasing power, texture and taste. Inulin concentration had significant effect on water content and lightness. Cooking time has significant effect on the vitamin C content, water content and lightness of aloe vera jam. The best treatment was aloe vera jam with I1L1 treatment (2% inulin concentration and 30 minutes of cooking time) with characteristics of vitamin C content 0.32%, water content 36.41%, lightness 44.97, redness 2.44 , yellowness 20.01 and the organoleptic of greasing power 3.03 (easy to spread-very easy to smear), texture 3.70 (smooth-very smooth), aroma 2.83 (slightly flavorful-fairly flavorful), and taste 3.40 (sweet-very sweet).
Characteristics Sensory of White Bread Enriched with Various Concentrations of Green Mustard Flour (Brassica Juncea) Rizka Faticha Sari Rizka; Ida Agustini Saidi; Syarifa Ramadhani Nurbaya; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.243 KB) | DOI: 10.21070/jtfat.v3i02.1602

Abstract

This study aims to find out the effect of the concentration of green mustard flour (Brassica juncea) on the characteristics of fresh bread. This study was conducted using a randomized design group (RAK) factorial with the first factor of treatment of the concentration of green mustard flour consisting of 9 levels namely P1 0% Green Mustard Flour, P2 1% Green Mustard Flour, P3 2% Green Mustard Flour, P4 3% Green Mustard Flour, P5 4% Green Mustard Flour, P6 5% Green Mustard Flour, P7 6% Green Mustard Flour, P8 7% Green Mustard Flour and P9 8% Mustard Flour. The variable measured is an organoleptic test of volume, taste, and texture. The results showed that the treatment of the concentration of green mustard flour had a noticeable effect on organoleptic tests (volume, taste, and texture).
The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink. Anggita Dhea Novita; Rima Azara; Syarifa Ramadhani Nurbaya; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.232 KB) | DOI: 10.21070/jtfat.v3i02.1605

Abstract

This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50%) P3(25%:75%) and the concentration of carrageenan consists of 3 levels, namely K1 (0.6%), K2 0, (8%), K3 (1.0%). The purpose of this study was to determine the effect of the ratio of carrageenan and turmeric acid on the pH value, viscosity, total dissolved solids, vitamin C, water content, antioxidants, and organoleptic tests (color, aroma, taste and texture) of jelly drink sour turmeric. Parameters The best treatment was jelly drink turmeric acid with turmeric acid concentration 75%: 25% and carrageenan concentration 1.0% which showed 0.16% vitamin, TPT 13.30 °Brix, pH 3.60, syneresis 6.95%, color value lightness 42.19, redness value –5.80, yellowness 23.71, aroma organoleptic 3.70 (neutral-slightly like), color organoleptic 3.90 (neutral-slightly like), taste organoleptic 4.70 (neutral - somewhat like), organoleptic texture 3.70 (neutral rather like).
Qualitative Analysis of Water Contents in The Refill Drinking Water Depot Of Giripurno Village, Bumiaji, Batu Peni Ambar Wati; Anugerah Dany Priyanto; Yehezkiel Flobert Silaban; Devara Priya Ganendra
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (728.38 KB) | DOI: 10.21070/jtfat.v3i02.1606

Abstract

Indonesia Central Statistics Agency shows that refilled water will be the main source of drinking water that is most widely used by households in Indonesia in 2020. In particular, people who live close to clean water sources such as Giripurno Village, Bumiaji District, Batu City feel that bottled water is getting more expensive, so that another alternative is emerging, namely drinking water produced by Water Depot Refilling Station (DAMIU), which is more affordable, but the quality is unknown. Therefore, drinking water at the refill drinking water depot is analyzed based on physical, chemical, and microbiological aspects to see the feasibility of refilled drinking water in accordance with PERMENKES No. 492 of 2010 about Drinking Water Quality Requirements. Drinking water samples were taken once at the refill drinking water depot. The results of laboratory analysis of drinking water are measured in terms of physical, chemical and microbiological parameters according to the Indonesian National Standard (SNI) method. The results of the analysis of the DAMIU in Giripurno Village sourced from the Kijan Spring is accordance with the PERMENKES RI Number 492/MENKES/PER/IV/2010 except for Coliform levels, so further research needs to be done to eliminate excessive Coliform levels.

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