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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 7 No 01 (2026): January" : 5 Documents clear
Substitution of Cow's Milk with Mung Bean in Instant Porridge Formulation: Nutritional Value and Organoleptic Characteristics Analysis: Substitusi Susu Sapi dengan Kacang Hijau dalam Formulasi Bubur Instan: Analisis Nilai Gizi dan Karakteristik Organoleptik Dian P. Prabowo., Ivy; Gunadi, Benyamin Klemens
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1658

Abstract

This study aims to analyze the effect of substituting cow’s milk with mung bean powder in instant porridge formulation on nutritional value and organoleptic characteristics. Three formulations were tested: P1 (75% milk powder + 25% mung bean powder), P2 (50% milk powder + 50% mung bean powder), and P3 (25% milk powder + 75% mung bean powder). Organoleptic analysis included hedonic tests for appearance, taste, aroma, and texture, while nutritional value was assessed through moisture, ash, protein, and fat content analysis. The results showed that increasing mung bean substitution significantly decreased texture and fat content while increasing moisture content. Taste and aroma decreased but did not show significant differences. The most optimal substitution occurs at a formulation of 50% milk powder and 50% mung bean powder (P2), with appearance scoring 6.40, taste 6.00, aroma 5.93, and texture 5.97. Meanwhile, its nutritional values are 4.82% moisture, 4.68% ash, 22.98% protein, and 14.89% fat.
Physical Characteristics of Tofu Dregs Flour as a Functional Food Ingredient: Tofu Dregs Flour Ambar, Fidyasari; Zalzabilah, Hanum; Abimanyu, J Nelson
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1654

Abstract

Tofu dreg flour is a processed product derived from wet tofu residue, which is dried either by direct sunlight or using a mechanical dryer. Before a material can be utilized as a food ingredient, its physical properties and characteristics must first be understood to determine the appropriate direction for its potential application in food development. This study aims to characterize the physical properties of soybean dreg flour, including color analysis, bulk density, water and oil absorption capacity, and flour morphology. Data analysis was conducted descriptively using a quantitative approach. The physical analysis of the soybean dreg flour showed the following results: color values of a* 2.9, b* 17.6, L* 79.6, chroma (C*) 17.8, and hue angle (h°) 80.7. The bulk density was recorded at 1.83 g/mL. The water absorption capacity was 8.00 g/g (dry basis), and the oil absorption capacity was 2.80 g/g (dry basis). Morphological observations indicated the presence of protein bodies and fibers, with no starch granules detected in the flour. In conclusion, soybean dreg flour exhibits physical characteristics that suggest its potential application as a functional food substitute in the future.
Analysis of Robusta Coffee Bean Supply Chain Performance Using SCOR and AHP Methods (Case Study : KSU Buah Ketakasi Sidomulyo): Analisis Kinerja Rantai Pasok Biji Kopi Robusta dengan Metode SCOR and AHP (Studi Kasus : KSU Buah Ketakasi Sidomulyo) Putra, Andika; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu; Widianto, Zidan Eka
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1661

Abstract

Abstract. Jember Regency is one of the regions with promising prospects in the plantation sector, specifically coffee cultivation. Its coffee production is the second largest in East Java after Malang Regency. Sidomulyo Village, Silo District, has been designated as the leading foreign exchange earner in Jember Regency due to its ability to export coffee. This achievement was made possible through collaboration between the Buah Ketakasi Multipurpose Cooperative (KSU) and several large companies. In 2022, the total harvest of the Buah Ketakasi KSU reached 1,560 tons of green beans. With the rapid development of the global market, demand for coffee commodities has also increased significantly. Therefore, it is crucial to make improvements that can enhance the company's quality. The objectives of this study were (1) to analyze the robusta coffee bean supply chain structure at the Buah Ketakasi KSU in Sidomulyo and (2) to analyze the robusta coffee bean supply chain performance at the Buah Ketakasi KSU in Sidomulyo. This research was conducted at the Buah Ketakasi KSU in Sidomulyo Village, Silo District, Jember Regency. The research was conducted from May to July 2024. The SCOR and AHP methods were used. The results showed two streams in the robusta coffee bean supply chain structure: stream 1, starting with farmers, KSU Buah Ketakasi Sidomulyo, and consumers, while stream 2, starting with farmers, collectors, KSU Buah Ketakasi Sidomulyo, and consumers. Based on the calculations, the total supply chain performance score was 80.854, indicating that KSU Buah Ketakasi Sidomulyo's supply chain performance is at the Average level on a scale of 0-100.
Study of the Effect of Damping Pendulum Motion on the Efficiency and Stability of the New Holland TC54 Combine Harvester Under Different Operating Conditions Mohsin, Yahya y; Mahmood, Farooq Dawas; Maher, Jarullah
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1674

Abstract

This study investigates the effect of slope angle and forward operating speed on the optimal performance of the harvesting process of a combine equipped with a decelerating pendulum device that mechanically and hydraulically changes the angle of inclination of the combine. Three harvesting slope angles (0-5°, 10-15° and 20-25°) and three forward speeds (3, 5 and 7 km/h) were tested using a New Holland TC54 harvester, The experiment was carried out using a randomised complete block design (RCBD) with (27) experimental units distributed in three replications. Several key performance indicators were measured including:Fuel consumption (litres/hour), operational efficiency (%), harvester stability and total grain loss as a percentage. The results showed that soils with steeper slopes significantly increased fuel consumption and grain loss, while reducing machine stability. The best performance was achieved at a slope angle of (10-15°) and a speed of (5) km/h, with a field capacity of (5.60) tons/hour, fuel consumption of 24.10 liters/hour, and the lowest grain loss of (2.3%), The effects of slope and speed were found to be statistically significant (P < 0.05), reflecting the importance of improved combinations in significantly enhancing operational efficiency, reducing harvest losses, and thus improving the overall performance of the agricultural system .
The Effect of Early and Late Weaning of Awassi Ewe on the Milk Characteristics ZinAlabidin, Mohammed M.; Albayati, Husham Jaafar Musa; Hassan, Shahla F.; Nadhim, Aya A.; Shaker, Ahmed S.
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1675

Abstract

The objective of the present study was to assess the impact of early and late weaning on ewe performance, lamb postnatal growth, hormonal status and milk composition in Awassi ewes over a 30 days separation period at Animal Production Farm, College of Agriculture, Kirkuk University. Fifteen healthy, mature ewes were randomly assigned into two groups according to the weaning age: EWG (early weaning, }) at 60 days or LWG (late weaning, at 90 days. All the groups were kept in the same conditions of environment and nutrition. Body weights were determined for ewes and lambs at the start and end of the experiment, and blood and milk samples were obtained for hormonal and compositional analyses, respectively. The results of ANOVA showed that the short and the long weaning strategy had no effect on ewe body weight. Nevertheless, final weights of lambs in the EWG were significantly higher than in the LWG (P≤0.05), indicating better growth in early weaned lambs. Hormonal results Serum PRL levels were significantly raised in the EWG; serum E2, P, LH, and FSH levels did not significantly differ between groups. Milk composition analysis indicated that early weaning significantly increased milk fat, whereas protein, lactose, and solid non-fat of milk did not differ between groups. Results of correlation analysis showed high positive correlations between milk components, most notably between solid non-fat, protein, and lactose. These results indicated that early weaning improved lamb growth performance, increased milk fat with no detrimental effects on ewe health or reproductive hormone balance. The results reinforce the early weaning as a pragmatic alternative for enhancing efficiency in sheep production systems.

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