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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 70 Documents
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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) Andika Putra; Danu Indra Wardhana; Ara Nugrahayu Nalawati; Zidan Eka Widianto
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 Yahya y Mohsin; Farooq Dawas Mahmood; Jarullah Maher
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 Mohammed M. ZinAlabidin; Husham Jaafar Musa Albayati; Shahla F. Hassan; Aya A. Nadhim; Ahmed S. Shaker
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.
The Role of Various Salt Concentrations on Total Microbial Count (TPC) and Histamine in Shrimp Paste (Acetes sp.): Peran Berbagai Konsentrasi Garam Terhadap Total Mikroba (ALT) dan Histamin Pada Terasi Udang Rebon (Acetes sp). Sri Rumiyati; Niken Prawesti Listyaningrum
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1673

Abstract

Shrimp paste (terasi) made from rebon shrimp (Acetes sp.) is a traditional Indonesian fermented product that poses food safety risks related to pathogenic microbial growth and histamine formation. This study aims to examine the role of salt in controlling total microbial counts and histamine levels in rebon shrimp paste. The study employed a Completely Randomized Design (CRD) with three salt concentration treatments (5%, 10%, and 15%) and three replications. The parameters tested included moisture content, Total Plate Count (TPC), and histamine levels. The shrimp paste was fermented for 30 days at room temperature. The results showed that increasing salt concentration had a significant effect (p<0.05) on reducing moisture content. Salt concentrations of 5%, 10%, and 15% resulted in moisture contents of 33.65±0.09%, 32.82±0.04%, and 29.68±0.07%, respectively, all of which comply with SNI 2716:2016 (maximum 35%). TPC values across all treatments were very low (<250 CFU/g), well below the SNI maximum limit of 1 x 105 CFU/g. Histamine levels in all treatments were not detected (<1.35 mg/kg), indicating excellent product safety compared to international standards (FDA 50 mg/kg, SNI for fresh fish 100 mg/kg). Salt effectively controls microbes through the mechanism of reducing water activity and osmotic pressure, as well as inhibiting histamine-forming bacteria. This research demonstrates that salt concentrations of 5-15% with a 30-day fermentation period produce rebon shrimp paste that meets national quality and food safety standards. Salt concentration 15% is recommended for optimal shelf life.
In Vitro Antibacterial Activity of a Combination of Stingless Bee Propolis and Premna corymbosa Leaves Extract Against Streptococcus mutans: Aktivitas Antibakteri In Vitro Kombinasi Propolis Lebah Kelulut Dan Ekstrak Daun Premna corymbosa Terhadap Streptococcus mutans Rizki Ramdani; Tiara Halidah Ratnasari; Paula Mariana Kustiawan; Harlinda Kuspradini
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1677

Abstract

Dental caries remains a major oral health problem primarily caused by Streptococcus mutans, and natural products such as stingless bee propolis and Premna corymbosa leaves have potential antibacterial properties. This study aimed to evaluate the in vitro antibacterial activity of a combination of stingless bee propolis and P. corymbosa leaf extract against S. mutans using the microdilution method. Five formulations were prepared: F1 (100% P. corymbosa), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (100% propolis), with clindamycin and ethanol as positive and negative controls. Antibacterial activity was determined based on optical density values and analyzed using one-way ANOVA. The results showed a dose-dependent antibacterial effect, with the highest inhibition observed in F5 (57.51%), followed by F4 (39.99%) and F3 (26.11%), and statistically significant differences among treatment groups (p < 0.05). Phytochemical screening revealed the presence of flavonoids, saponins, terpenoids, alkaloids, and tannins, which are associated with antibacterial mechanisms. In conclusion, the combination of P. corymbosa leaf extract and stingless bee propolis demonstrated significant in vitro antibacterial activity against S. mutans and shows potential as a natural alternative or complementary agent for oral health applications.
Optimization of Acidulant Type and Concentration on the Physicochemical and Bioactive Characteristics of Purple Sweet Potato Sauce Ni'matus Sholihah; Eka Okta Setiawan
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1678

Abstract

Purple sweet potato is a promising raw material for functional food development due to its high anthocyanin content; however, its low natural acidity limits its suitability for sauce production. Optimization of acidulant type and concentration is therefore required to enhance physicochemical stability, bioactive retention, and sensory quality. This study aimed to optimize the effects of acidulant type and concentration on the physicochemical and bioactive of purple sweet potato sauce. This study used a nested research design with two types of acidifiers (lime and apple cider vinegar) at various concentrations (10%, 15%, 20%, and 25%) as research variables. The parameters observed were pH, water content, total titratable acid, total dissolved solids, dispersion, antioxidant activity, and anthocyanin.. The results showed that differences in the type and concentration of acidulant affected the physicochemical and functional properties of the sauce. Lime produced a lower pH value, while apple cider vinegar produced higher water content, total titratable acidity, total soluble solids, antioxidant activity, and anthocyanin content. The higher concentration of acidulant can lower pH and increase total acidity, increase the value of antioxidant activity, and anthocyanin stability. The highest antioxidant activity (88.33%) and anthocyanin content (123.89 mg/L) were observed in the apple cider vinegar treatment with a concentration of 25%.. Apple cider vinegar demonstrated greater potential than lime juice as an acidulant in purple sweet potato sauce formulation, particularly in improving functional properties. Appropriate selection of acidulant type and concentration is essential to obtain purple sweet potato sauce with optimal physicochemical quality and functional value.
Characterization of Sensory Properties of Fresh Coconut Sap and Coconut Sap Preserved with Mangosteen (Garcinia mangostana L.) Peel: Karakterisasi Sifat Organoleptik Nira Kelapa Alami dan Nira Kelapa dengan Penambahan Pengawet Kulit Manggis Hasbi Ashshiddiqi Wijaya Kusuma; Dea Ratna Putri Wibowo; Isna Kumala Sari
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1682

Abstract

Coconut juice is a high sugar food ingredient that is susceptible to changes in quality after tapping, So initial quality evaluation is needed through pH parameters and sensory tests. This research aims to compare the pH and organoleptic properties of coconut sap without preservatives (P0) and coconut sap with natural preservatives (P1). This research used an experimental method which was repeated three times. In this study, pH was measured using a pH meter. Organoleptic tests using the hedonic test method (scale 1–5) were also carried out to see consumer acceptance of sap based on the parameters of color, aroma, taste, texture and overall preference using 20 untrained panelists. The data were analyzed using the Wilcoxon signed-rank test (α=0.05). Based on the research results, it showed that the pH of the control juice was 5.97 ± 0.12, while the pH of the mangosteen peel powder treatment decreased to 5.57 ± 0.25. Sensorily, the addition of mangosteen peel powder decreased acceptance, especially for color and aroma, and decreased overall preference; Significant differences were found in color (p=0.003), aroma (p=0.022), and overall liking (p=0.046), while taste (p=0.114) and texture (p=0.695) were not significantly different. Mangosteen peel powder can influence the organoleptic characteristics and pH of the sap, especially the appearance and aroma parameters, so that it can influence panelist acceptance.
Transformation of Whey Waste in the Development of Sustainable Functional Compound-Based Food and Non-Food Products: Transformasi Limbah Whey dalam Pengembangan Produk Pangan dan Non Pangan Berbasis Senyawa Fungsional Yang Berkelanjutan Irfan Fadhlurrohman; Dewi Wulandari; Rakha Yudhistira; Amelia Fitaguri; Muhammad Reyfal Benita Chaniago; Lutfi Bagus Setiawan; Triana Setyawardani; Juni Sumarmono
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1686

Abstract

Whey waste is a by-product of the dairy processing industry that has the potential to cause environmental pollution, but still contains valuable nutrients such as protein, lactose, and minerals. This study aims to review the utilization of whey in the development of food and non-food products based on functional compounds. The method used was a literature review of several scientific journals with a qualitative descriptive approach. The results showed that whey can be processed into various food products such as fermented beverages, probiotics, yogurt, nata, and crackers, as well as non-food products such as bioplastics, biofoam, and bioethanol. The utilization of whey has been proven to increase the economic value of waste while reducing environmental pollution.

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