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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 5 No 01 (2024): January" : 5 Documents clear
Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review: Karakteristik Fisik Gelatin Tulang Ikan (Kekuatan Gel, Viskositas, dan pH): Review Silviwanda, Silviwanda; Najib Tuisina Naenum
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1619

Abstract

Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.
Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review: Pengaruh Perlakuan Daging Sapi Pada Suhu Berbeda Terhadap Perubahan Mioglobin : Review Singkat Izzah, Alya Nurul; Nurtiana, Winda; Ningrum, Marwah Astria; Anggraeni, Sherly; Nugroho, Insaan; Hasanah, As Shifa; Alfidah, Rahma; Febriyani, Rosa
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1620

Abstract

Myoglobin is the most important protein in the human and animal bodies, because myoglobin has a very important role in storing and transporting oxygen in muscle cells and giving meat its characteristic color. Each treatment used at different temperatures will have different changes. Meat storage treatments at different temperatures can have an effect on. The temperature methods used include room temperature, high temperature, low temperature and thawing. The color of the meat will change due to the interaction between myoglobin and oxygen which will form metmyoglobin after protein denaturation, so that it can change the color of the meat from reddish to brown and unattractive. When storing meat, it must be well controlled starting from air conditions and humidity so that it can maintain the red color of the meat. Apart from that, storage conditions and temperature control play an important role in storing meat, so that the quality of the meat lasts longer.
Lotus Seed Tempeh Innovation to Increasing Local Food Availability Through Sustainable Alternatives Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1621

Abstract

Limited food availability poses a significant challenge in keeping pace with rapid population growth. The impact is seen in the 30.8% of children under five in Indonesia who are stunted, signaling a serious nutritional problem. To solve this problem, it is important to find solutions that are healthy and affordable for the community. One of Indonesia's popular, affordable and versatile specialties is tempeh. However, the high consumption of tempeh poses a problem of domestic soybean availability for producers, prompting the search for alternative ingredients in the manufacture of tempeh. Lotus Fruit Seeds (Nymphaea sp.) were identified as a potential substitute for soybeans in making tempeh. The 71.06% carbohydrate and 10.86% protein content in these seeds offers an attractive alternative. This study attempted to use lotus fruit seeds as a raw material for tempeh, while gauging public responses to this product in terms of color, price, taste and aroma. Based on the results of the proximate analysis, the best experiment for processing tempeh from lotus seeds is boiling twice for 15 minutes each, because it can produce a high amount of protein, 37.38%. This study tried to use lotus fruit seeds as raw material for tempeh, while measuring public response to this product in terms of color, price, taste, and aroma. The results showed that tempeh from lotus fruit seeds has similar characteristics to soybean tempeh, the process of making tempeh from lotus seeds is relatively similar to soybean tempeh, although further research is needed to optimize the use of lotus. This has the potential to increase the economic value of lotus into a more meaningful alternative in food fulfillment in Indonesia.
Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume): Karakteristik Bakteri Penghasil Mannanase dari Umbi Porang (Amorphophallus muelleri Blume) Utami, Dwi Retnaningtyas; Prayitno, Sutrisno Adi; Rahim, Andi Rahmad; Ningrum, Sugiyati; Putri, Silvy Novita Antrisna; Patria, Domas Galih
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1622

Abstract

Porang tubers have the potential as a source of carbon and energy for the growth of mananolytic bacteria. Mananolytic are bacteria producing mananase enzymes that are able to break down manan compounds and their derivatives. Mananase can be widely applied in the food, pharmacy, animal feed sectors, paper industries and many more. In this study, Ai isolate have been isolated and characterized, porang tubers are used as substrates for measuring the activity of mananase. The optimum temperature mananase at 40 ° C, stable at a temperature of 30 ° C-50 ° C, have optimum pH 7 and are stable at pH 4-7. Fe2+ was an activator, while Ca2+ and Mg ions were inhibitor of mananase.
Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products: Studi Sifat Fisikokimia Penambahan Lilin Lebah Terhadap Produk Permen Cokelat Arziyah, Dewi; Putri, Aprilia
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1623

Abstract

The development of the cocoa agro-industry in West Sumatra cannot be separated from the variety of products produced including chocolate candy which is the most popular processed cocoa product but this product has the disadvantage of melting easily at room temperature. Beeswax is one of the materials that can be a hardness base that can be applied to food. The use of beeswax in chocolate candy is expected to provide a solution for the cocoa agro-industry. This study aims to determine the effect of different percentages of beeswax on the characteristics of chocolate candy. The design used in this study is a completely randomized design (CRD) with 5 treatments with 3 replications. Observational data were analyzed with variance analysis (ANOVA) if significantly different, DNMRT (Duncan's New Multiple Range Test) was conducted at a real level of 5%. The treatments used were 0%, 5%, 10%, 15%, 20% addition of beeswax percentage to chocolate candy. The results showed that the addition of beeswax percentage had a significant effect on fat, hardness, and organoleptic properties but did not significantly affect the water content of chocolate candy. The physical and chemical values are hardness 209.92 N/cm2, moisture content 1.01%, fat content 44.11%. Meanwhile, the organoleptic test results showed that treatment E was the most desirable product.

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