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Journal of Tropical Food and Agroindustrial Technology

jtfat
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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 62 Documents

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The Effect of Age Of Cassava Tapai (Manihot esculenta) and Concentration on The Characteristics of Cassava Tapai Flour Selviani Selviani; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

The objective of this research was to find out the effects of age tapai and yeast concentration on characteristic of cassava tapai flour. This research was used Randomized Block Design (RAK) with two factors. The first factor was tapai that consist of three levels: 1 day, 2 days, 3 days and second factor was concentration of yeast 1%, 2%, and 3%. The result showed there was no interaction between tapai with concentration of yeast to all observated parameters, but had effect to colour hedonic. Tapai and concentration of yeast was effect on moisture, ash, density, and colour hedonic were affected positive. The best treatment was cassava tapai flour that was made using tapai 1 day and concentration of yeast 1% had moistured 6.53%; ash 2.45%; lightness 81.21; redness 6.72; yellowness 26.86; colour organoleptic 5.03; aroma 4.73; sugar reduction 0.85 mg/100ml; density 0,60 g/ml; and yield 20.12%

Comparative of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil NICO ARDIAWAN PUTRA NICO; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine changes in the quality of packaged cooking oil and bulk cooking oil due to the repeated frying process. This research was conducted using a factorial randomized block design (RAK) with the first factor being the type of cooking oil, namely A1 (packaged oil) and A2 (bulk oil) and frying treatment namely P1 (first frying), P2 (second frying pan), P3 (third frying pan). , and P4 (fourth frying pan). The variables measured were free fatty acids, peroxide number, water content, color, and organoleptic aroma and color. The research data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis showed a significant difference, then the Honest Significant Difference (BNJ) test was continued with a level of 5%. The results showed that the treatment using packaged cooking oil and bulk cooking oil with repeated frying treatment had a significant effect on the parameters of free fatty acids, peroxide value, physical color test and organoleptic tests (aroma and color), and had no significant effect on the water content value. The best treatment parameters in this study were packaged cooking oil with the first frying treatment (A1P1) with a free fatty acid value of 0.06%, a peroxide value of 3.42%, a redness value of 4.77, a yellowness value of 20.00, a level of 0.11% water, and the organoleptic test value for aroma is 4.00 (like-very like) and color 3.90 (like-very much).

Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties Pramesti Regita; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine effect of proportion mustard green with cassava tape and concentration of sucrose on the characteristic of ice cream. The study was conducted from February until April 2020, used factorial randomized block design (RBD). The first factor was proportion of mustard green and cassava tape that consists P1 (25% mustard green, 75% tape), P2 (50% mustard green, 50% tape) and P3 (75% mustard green, 25% tape). Second factor was concentration of sucrose wich consist S1 (10%), S2 (15%) and S3 (20%). The data was analyzed used analysis of variance and further test was HSD 5%. Organoleptic test used analysis non parametric Friedman and the best treatmen used effectiveness index. The result showed there was interaction between the proportion of mustard green with tape and concentration of sucrose on greenness value of ice cream. Proportion of mustard green with tape had significant affected on protein content, fiber content, overrun and melting point. Concentration of sucrose had significant affected on protein content of ice cream. Organoleptik test showed significant affected on aroma, color, texture and taste of ice cream. The best treatment was proportion 75% mustard green, 25% tape and concentration of sucrose 15% wich characteristic of protein content 1,173%, fiber content 11,386%, overrun 30,667%, melting point 7,511 minutes/10 gram, color L*a*b (62,460*-8,068*25,333) and organoleptic test of color 3,100, aroma 3,967, texture 4,100, taste 4,567 and overall acceptance 4,167 (like-very like).

Quality of Pineapple Cobs Candy as The Effect of Citric Acid Concentration and Immersion Time Achmad Rendika Putra; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of citric acid concentration and immersion time on the characteristics of pineapple cobs candy using factorial randomized block design. The first factor was the concentration of citric acid (P): 0.2% (P1), 0.35% (P2), and 0.5% (P3), the second factor was immersion times (T): 12 hours (T1), 15 hours (T2) and 18 hours (T3). Statistical analysis used was analysis of variance and Tukey’s Honest Significant Difference at 5% level. Results showed that there was significant interaction between the concentration of citric acid and immersion times on the ash content of pineapple cobs candy. Concentration citric acid had significant effect on vitamin C content and lightness. Immersion times had significant effect on moisture content. Citric acid concentration and immersion times has significant affected on hedonic test of color, texture and taste. The best treatment was P2T1 (citric acid concentration 0.35%, immersion times 12 hours) with the characteristics ash content of 0.641%, water content of 10.966%, vitamin C content of 0.469%, lightness of 48.957, and color organoleptic value of 4.200, aroma of 5,433, texture of 5,100 and taste of 5,467.

Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink Albraham Fitrianto; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data obtained were then analyzed using analysis of variance and further test BNJ 5%. The results showed there was significant interaction between post-cut sugarcane age and sucrose concentration on the parameters of pH, TPT, reducing sugar, and viscosity of sugarcane jelly drink. The post-cuting times and sucrose concentration was significant affected on the hedonic test of aroma, taste and suction power of sugarcane jelly drink. The best treatment was U1S2 (1 day post-cutting time, 5% sucrose concentration) with characteristics of TPT 14,533 obrix, pH 4.070, reducing sugar 20,370%, viscosity 2,407 x 103 mPa.s, lightness 84,360, and color organoleptic aroma, taste and suction respectively 4,200, 4,567, 3,967 and 4,100.

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

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

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

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

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

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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Home Page

OAI Link

Editorial Team

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Reviewer

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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

Abstract

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Abstract

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Abstract

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