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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 62 Documents
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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.
Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid) Ningrum, Sugiyati; Prayitno, Sutrisno Adi
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1625

Abstract

Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.
Physical Characteristics and Sensory Analysis of Sorghum Noodles (Sorghum bicolor (L.) Moench) using Just About Right Scale: Karakteristik Fisik dan Analisis Sensori Mie Sorgum (Sorghum bicolor (L.) Moench) Menggunakan Skala Just About Right novita, silvy
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1626

Abstract

Sorghum is a cereal that grows a lot in Indonesia, however, its utilization is still lacking due to the tannin content in sorghum which causes a bitter taste and a gritty texture. Fermentation is one of the solutions to improve the sensory quality of sorghum, the tannins in sorghum are degraded in the fermentation process into simpler compounds. Utilization of sorghum into sorghum noodles is expected to increase public interest in consuming sorghum as a local food ingredient. Process of sensory analysis of sorghum noodles using the Just about right (JAR) scale and penalty analysis method.Sensory analysis of sorghum noodles using the JAR scale and penalty analysis aims to develop and improve the characteristics of sorghum noodles. The method used in this research was a Randomized Block Design with two factors, namely the composition proportion of sorghum flour: palm flour and fermentation time, so that six combinations were obtained with three repetitions. The proportions of sorghum flour and palm flour include T1 (40:60), T2 (60:40), T3 (80:20) and fermentation time 0 hours (M1), fermentation time 48 hours (M2). Characterization of sorghum noodles was carried out to obtain sorghum noodles with the best treatment using the de garmo method.Sensory analysis using the JAR scale method and penalty analysis showed that taste, texture and appearance had an OAL of more than 20% with a P value ≤ 0.05, so that these three attributes need development to improve the characteristics of sorghum noodles. The development of sorghum noodles was carried out by fermenting sorghum flour with the sample code M2T2 which aims to degrade tannins. The results of the development showed that the OAL for fermented sorghum noodles was less than 20% and P value ≥ 0.05, which means that the opinion of the panelists on the characteristics of sorghum noodles was "JAR" or correct and accepted.
Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme: Karakteristik Fisikokimia Keju Krim Berdasarkan Perbedaan Rasio Enzim Bromelin dan Enzim Rennet Ningrum, Sugiyati; Prayitno, Sutrisno adi; Yahya, Achmad Tantowi
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1627

Abstract

Milk belongs to the food group that is readily ruined and provides complete nutrients; therefore, adequate processing is necessary to extend its shelf life. One of the most popular dairy products is cream cheese. This cream cheese has a soft texture, a white color, and a savoury flavour. It can be used as a topping or a complimentary element. This objective of this study was to determine the differences effect in the ratio of bromelain and rennet enzymes on the physicochemical characteristics of cream cheese. The experimental design used in this research was a Completely Randomized Design (CRD) with the following treatments: 8% bromelain enzyme (P1); 8% rennet enzyme (P2); bromelain enzyme 7% + rennet enzyme 1% (P3); bromelain enzyme 4% + rennet enzyme 4% (P4); 1% bromelain enzyme + 7% rennet enzyme (P5) where each treatment will be repeated 3 times. Some of the parameters tested were yield, pH, water content, protein content, color degree and spreadability. Based on the effectiveness test to determine the best treatment, the highest value was obtained for the P4 treatment with a yield of 11.14%, pH value of 5.83, water content of 55.50%, protein content of 5.62%, color degree of 78.21, and spreadability of 3.50 cm.
Sensory Characteristics of Jelly Candy with The Addition of Tamarind Tumeric : Karakteristik Sensoris Permen Jeli dengan Penambahan Kunyit Asam Melati, Denis; Sukha, Aulia Rohma; Anggara, Junica Happy Dwi Ananda Budi; Purwitasari, Nyeni; Maharani, Pepsi; Zahroh, Ummu
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1616

Abstract

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.
Testing of Sodium Saccharin Levels in Hard Candy with High Performance Liquid Chromatography (HPLC) Method: Pengujian Kadar Natrium Sakarin Pada Permen Keras dengan metode Kromatografi Cair Kinerja Tinggi (KCKT) Putri, Nezly Nurlia; Ghifari, Muhammad Syafa Al; Pujowati, Siti Nurlaeni
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1628

Abstract

Hard candy is a processed food resulting from the boiling of a mixture of sugar with food additives (BTP). The use of BTP is restricted in processed food. One type is sodium saccharin. The purpose of this study was to determine the level of sodium saccharin in hard candy with High Performance Liquid Chromatography (HPLC) instrument. The test procedure consists of making a solution of standard solution (standard), test solution (sample), spike solution and phosphate buffer solution pH 6.8 as the mobile phase. Saccharin sodium levels in hard candy were calculated and determined using a calibration curve with a straight line equation. Then the detected solution was calculated to the treatment level, theoretical, recovery, average treatment level, Relative Percent Difference (RPD) (%) or relative difference, and 2/3 CV Horwitz using spike solution. The test results of saccharin sodium levels in hard candy are eligible for an acceptable %Recovery of 90-107% with SP 1 results of 103.86% and SP 2 of 100.51%. The test results were not detected in the chromatogram of solution (01 L; 07; 08), but were detected in the standard solution and spike solution, namely at λ 221 nm with Rt of 22.255 minutes (standard solution) and 22.258 minutes (spike solution). In addition, the data obtained is accurate (meets the precision requirements of %RPD < 2/3 CV Horwitz) with the results of 3.3313% < 4.3357. And the standard curve has met the linearity requirements (r ≥ 0.999) with the result of r = 0.99994
Study of Storage Time on The Organoleptic Characteristics of Pineapple Drink Powder: Kajian Waktu Penyimpanan pada Karateristik Organoleptik Serbuk Minuman Nanas Dian P. Prabowo., Ivy; Nareswara, Sebastian Farell
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1630

Abstract

Pineapple (Ananas comosus) is one of the tropical fruits with relatively affordable and stable prices because pineapple is not a seasonal fruit and the amount of its harvest in Indonesia is quite high. Pineapple is a fruit that is easily rotten, therefore efforts are needed to extend the shelf life of pineapple. One of them is by making pineapple drink powder. This study was analyzed by a hedonic test using 30 untrained panelists who were asked to provide an assessment of the aroma, color, and taste of pineapple drink powder and pineapple powder solution stored for 1,2,3, and 4 weeks. The results of this study can show that the longer the storage time of pineapple drink powder can reduce the panelists' acceptance of aroma, color, and taste. The results of this study showed that the assessment of aroma, color, and taste decreased from liking to disliking in the 4th week for both pineapple drink powder and the dissolved pineapple.
Application of Edible Coating from Beneng Taro Starch, Chitosan and Ginger Essential Oil to Maintain the Quality of Mango: Aplikasi Pelapis Edibel dari Pati Talas Beneng, Kitosan dan Minyak Atsiri Jahe untuk Mempertahankan Kualitas Mangga Meindrawan, Bayu; Kusuma, Azahra Wibi; Yuniarti, Rahma; Nabila, Firyal Giani; Rahmayanti, Diana; Pamela, Vega Yoesepa
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1631

Abstract

Mango fruits are a popular Indonesian export commodity. Still, they could not penetrate several international markets because they have a short shelf life and are easily damaged, especially during transportation and distribution. Edible coating can be an alternative to extend the shelf life of mangoes. Edible coatings are formulated from beneng taro starch combined with chitosan and ginger essential oil (0; 0.5; 1 and 2% v /v). The research results showed that the edible coating formulation of beneng taro starch, chitosan, and 2% ginger essential oil was the best formulation which gave the lowest final weight loss value (10.06 %), highest hardness (33.56 N), lowest carbon dioxide production (850,5 ppm/day), lowest pH (4.2), highest total dissolved solids (82°brix) compared to other formulations. The visual appearance of mangoes with the edible coating application did not change significantly compared to mangoes without the edible coating. In conclusion, the application of beneng taro starch, chitosan, and essential oil edible coatings maintained the quality of mangoes during storage.

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