International Journal of Technology, Food and Agriculture
International Journal of Technology, Food and Agriculture focus on publication in the field of Technology, Food and Agiculture, published 3 (three) times a year in Pebruary, June, and October. Scope of the Journal: Subject areas invited for publication include: FOOD TECHNOLOGY: Apiculture, Applied Chemistry, Applied Microbiology, Biochemical Engineering, Biochemistry, Biotechnology, Chemical Food Safety, Engineering, and Technology, Enzymology and Enzyme Engineering, Fermentation technology, Food Chemistry, Food Coloring, Food Engineering and Physical Properties, Food Flavorings, Food Microbiology and Safety, Food Packing and Storage, Food Preservation, Food Toxicology, Health, Nutrition, Microbiology, Mushroom cultivation, Nanoscale Food Science, Sensory and Food Quality, Biotechnology, Biosystem, etc. AGRICULTURE: Renewable and Novel Energy Sources, Agricultural Product Technology, Agro-industrial Systems Engineering, Agro-industrial Process Technology, Agro-industrial Management, IT for Agriculture, Agricultural biodiversity, Agricultural biotechnology, Agricultural botany, Agricultural ecology, Agricultural economics, Agricultural electrification and automation, Agricultural engineering, Agricultural entomology, Agricultural genomics, Agricultural geography, Agricultural management for production, Agricultural marketing, Agricultural philosophy, Agricultural production, Agricultural resources, Agrochemistry, Agrology, Agronomy, Agrophysics, Allelopathy, Alternative crops, Biological engineering, Breeding genetics, Crop fertilization, Crop physiology and science, Dairy farming, Ecology, Energy agriculture, Environmental hydrology, Environmental impacts of agriculture and forestry, Fermented foods and beverages, Food distribution, Food manufacturing, Food marketing, Food microbiology, Food processing , Food safety, Food science, Food security, Food storage, Forages, Forestry, Horticulture, Husbandry science, Hydroponics, Industrial crops, Irrigation and water management, Landscape processes, Medicinal plants, Modelling of crop and animal systems, Natural resources management, Nature conservation, Nutrition education and communications, Oils and fats, Organic agriculture, Animal Science Related to Food, Socioeconomics Related to Food and Agriculture, etc.
Articles
36 Documents
<![CDATA[Manufacturing Non Adhesive Biobriquettes With Main Ingredients From Cow Manure Waste at Dairy Cows Teaching Factory ]]>
<![CDATA[Risse Entikaria Rachmanita]]>;
<![CDATA[Muhammad Aminullah]]>;
<![CDATA[Yuana Susmiati]]>;
<![CDATA[Siti Diah Ayu Febriani]]>;
<![CDATA[Bayu Rudiyanto]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i1.4511
<![CDATA[Biobriquettes are solid energy source that comes from biomass that is compressed under a certain pressure. The development of non-adhesive biobriquettes has not been widely carried out. Teaching factory (TEFA) Dairy Cows Politeknik Negeri Jember have 51 cows and products ± 18-20 kg/day of cow manure which have not managed optimally. On the other side of district Jember produces 1,945 tons of coconut shell waste per year which is pill up, thrown away and used as stove fiel or simply burned. This research was conducted with an experimental method using composition variations of raws material and mixed material to obtain the best mixture ratio for biobriquettes, 4KS6AR (40% : 60%), 5KS5AR (50% : 50%), 6KS4AR (60% : 40%). The raw material for cow dung is cleaned from grass fibers. The coconut shells raw material that has been dried in the sun, then pyrolyzed at a temperature of approximately 200-250ºC for 6-7 hours, then ground to size of 40, 60 and 100 mesh. From the tests that have been carried out, the most optimal value to quality standards of National Standard of Indonesia (SNI) 01-6235-2000 is with a water content of 2,382 %, calorific value of 6.650 cal/g.]]>
<![CDATA[The Egg-Turning Technique on The Hatching Performance of Hybrid Duck Eggs ]]>
<![CDATA[Hariadi Subagja]]>;
<![CDATA[Zahrotul Aprilia Nadia]]>;
<![CDATA[Niati Ningsih]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i1.4540
<![CDATA[This research aimed to determine different egg-turning techniques on the hatching performance of hybrid duck eggs. The materials for this research include water, hatching eggs of hybrid ducks, and manual hatching machines. This research used the T-test with 2 treatments and 6 replications, including T1 (swipe egg-turning) and T2 (manual egg-turning), each replication consisting of 10 hatched hybrid duck eggs. The parameters observed included the percentage of mortality, the percentage of hatchability, and the hatching weight of hybrid ducks. Analysis of the resulting data uses an analysis of variance (ANOVA) with the SPSS (Statistical Package for Social Science) application. Data that had significant differences were then tested further using the DMRT test (Duncan Multiple Range Test). The results showed that the egg-turning technique had no significant effect on the hatching performance of hybrid duck eggs, including mortality, hatchability, and hatching weight. The conclusion of the research was the regular turning times with differences in egg-turning techniques did not influence the hatchability of the duck hybrid.]]>
<![CDATA[Consumer Perceptions and SWOT Analysis of Seed Products From the Seed Center Teaching Factory ]]>
<![CDATA[Irma Harlianingtyas]]>;
<![CDATA[Berlina Yudha Pratiwi]]>;
<![CDATA[Satria Indra Kusuma]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i1.4544
<![CDATA[Superior rice seeds can increase production by at least 10%/ha, but this program must be supported by the availability of seeds, and easy access to seeds at affordable prices for farmers. One of the superior seed producers in Jember is the Seed Center Teaching Factory of Politeknik Negeri Jember. Seed Center products are distributed to areas around Jember, Bondowoso, Situbondo, Probolinggo, and several areas outside Java. Sustainable products are affected by product quality and maintaining customer satisfaction. This research aims to analyze consumer perceptions, measure customer satisfaction, and determine recommendations for product improvements and marketing strategies that appropriate consumer needs. Data were collected through interviews and questionnaires while using SWOT analysis. The sample in this study included agricultural shops as regular consumers and farmers as direct users. The results show that all seed products are in great demand by consumers and farmers, namely Inpari 32, Logawa, Ceherang, and Sintanur. The biggest weakness is limited buyer partners, products not always available, and outlets far from the market. Besides that, the biggest opportunity is an abundant market and basic needs products supported by the government. The strength is that the products are complete business legality and certified seeds, affordable prices, solid team, and sufficient business capital.]]>
<![CDATA[Sensory Properties of Yogurt Dairy and Yogurt Goat's with Added Edamame ]]>
<![CDATA[Niswatin Hasanah]]>;
<![CDATA[Ngani Alwirya Musi]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i1.4560
<![CDATA[This study aims to determine the effect of adding edamame on the sensory properties (level of sweetness and aroma of edamame) cow's and goat's milk yogurt. The experiment was carried out using a completely randomized design (CRD) with 5 treatments and 3 replications consisting of, P0 = without the addition of 0% edamame, P1 = the addition of 5% edamame, P2 = the addition of 10% edamame, P3 = the addition of 15% edamame, P4 = 20% edamame addition. The data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) with a level of 5%. The results showed that the addition of edamame to cow's and goat's milk yogurt showed significant differences (P<0.05) on the aroma of edamame and the level of sweetness in yogurt. The addition of 5% edamame to cow's and goat's milk yogurt was the lowest average of 2.05-2.01 with the criteria of not smelling of edamame, while the highest average was the addition of 20% edamame, namely 3.35 and 3.36 with the criteria somewhat smell of edamame. The lowest average sweetness level for cow's and goat's milk yogurt with the addition of 5% edamame was 2.18 and 1.75 with criteria not very sweet and not sweet, while the highest average with the addition of 20% edamame was 3.15 and 3.08 with a rather sweet criteria.]]>
<![CDATA[Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel ]]>
<![CDATA[Andik Irawan]]>;
<![CDATA[Benjamin C McLellan]]>;
<![CDATA[Septi Dwi Hastutik]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i1.4572
<![CDATA[Coffee plantations can potentially support an integrated sustainable coffee production (SCP) system, particularly through the expanded utilization of by-products. Smallholders mostly manage coffee plantations in Indonesia. Coffee processing cannot avoid waste entirely. However, poor processing will increase waste. This research aims to utilize by-products (coffee skin) to create novel food (cascara) and potential fuel. The raw materials from Cherry skin (CS) and Husk skin (HS) are obtained from wet and dry coffee processes. This research conducts the process of sorting raw cascara and roasting it. TDS and pH are examined to measure the level of extraction, while a group of panelists assess the aroma, taste, and mouthfeel using a series of scaling points for justification. CS does not require sorting. However, HS is sorted into three sizes: 7.5mm, 6.5mm, and 5.5mm, respectively. In this study, 1,000g HS has an approximate size distribution of about 25% 7.5 mm, 15% 6.5 mm, and 20% 5.5 mm; the rest is dust and green beans (GB) coffee pixels. In conclusion, CS and HS were roasted to produce food products (cascara). About 2.5kg of raw HS is needed for 1kg feed HS (7.5mm and 6.5mm). HS measuring 5.5mm or below, and the remaining fraction of dust makes up about 54% of the raw feed and can be used as fuel (briquettes).]]>
<![CDATA[The Sensory Evaluation of Traditional Indonesian Braised Broiler Thigh Meat ‘Ungkep’ With Different Concentrations of Indigenous Herbs and Spices ]]>
<![CDATA[Budi Prasetyo]]>;
<![CDATA[Agus Hadi Prayitno]]>;
<![CDATA[Dharwin Siswantoro]]>;
<![CDATA[Dewi Asri]]>;
<![CDATA[Yoga Dwi Kurnia Putra]]>;
<![CDATA[Melda Nur Agustin]]>;
<![CDATA[Faradziba Rahayu Sifa’ Iftitah Ramadhanti]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i2.4586
<![CDATA[This study aimed to explore the impact of varying concentrations of indigenous herbs and spices on the sensory evaluation of braised broiler thigh meat “ayam ungkep”. The research materials included broiler thigh meat, garlic, shallots, turmeric, ginger, candlenut, sugar, galangal, coriander, salt, palm oil, and monosodium glutamate. The treatment concentrations for broiler thigh meat were set at 20%, 25%, and 30% of the meat's weight. A hedonic test of cooked broiler thigh meat was performed as part of the sensory evaluation by 40 panelists who were not instructed. The hedonic test evaluated color, flavor, texture, tenderness, juiciness, and overall acceptability among other parameters. The non-parametric Hedonic Kruskal-Wallis test was used to assess the sensory evaluation data. After determining whether there was a significant difference (P<0.05), Duncan's New Multiple Range Test was performed. The findings showed that the color, flavor, texture, tenderness, juiciness, and overall acceptability of braised broiler thigh meat were not significantly affected by different levels of indigenous herbs and spices. For more effective produce of the still-preferred traditional Indonesian braised chicken meat products, it was suggested that the concentration of indigenous herbs and spices in broiler meat processing remain at 20% because, with this concentration, the panellists still like the resulting braised chicken.]]>
<![CDATA[Effect of The Addition of Unripe Berlin Banana Flour on The Organoleptic Characteristics of Synbiotic Yogurt ]]>
<![CDATA[Firda Agustin]]>;
<![CDATA[Ratih Putri Damayati]]>;
<![CDATA[Ayu Febriyatna]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i2.4593
<![CDATA[Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients containing prebiotic components. Unripe banana flour (UBF) contains resistant starch (RS), which contributes to the development of prebiotics in synbiotic yogurt products. The research aimed to know the effect of the addition of UBF on the organoleptic characteristics of synbiotic yogurt. The research was carried out with an unripe Berlin banana. Four treatment groups included 2% inulin (P0), 1% UBF (P1), 2% UBF (P2), and 3% UBF (P3). The organoleptic characteristics include hedonic and hedonic quality tests using 48 semi-trained panelists. The data was statistically analyzed using the Kruskall-Wallis test followed by the Mann-Whitney test. The results of the hedonic test indicate that texture, aroma, and color significantly differed between groups (P<0.05), while taste did not significantly differ between groups (P>0.05). The hedonic quality test indicated that there were significant differences between groups in terms of texture, aroma, and color (P<0.05). However, there was no significant difference in taste between the groups (P>0.05). In conclusion, formula 2% UBF (P1) is the most preferable formula based on the organoleptic test.]]>
<![CDATA[Characteristics of Compost from Straw and Fisheries Waste: A Comparative Analysis of Different Decomposers ]]>
<![CDATA[Isnaniar Rahmatul Azizah]]>;
<![CDATA[Lolita Endang Susilowati]]>;
<![CDATA[Dori Kusuma Jaya]]>;
<![CDATA[Zainal Arifin]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i1.4629
<![CDATA[The objective of this research was to assess the efficacy of three different decomposers in producing compost of high quality that meets the compost maturity standards (SNI 19-7030-2004). The experimental study was conducted with three treatments, each replicated five times, resulting in a total of fifteen composting holes. The research was conducted in South Batu Kuta Village, Narmada District, West Lombok Regency, from October to December 2019. The treatments included D1 (EM4 decomposer), D2 (Promi decomposer), and D3 (Phosphate Solubilizing Bacteria (PSB) decomposer). Various parameters, such as color, smell, temperature, pH, C-Organic, Total N, and C:N ratio, were assessed. The findings demonstrated that all three decomposers effectively decomposed the compost, yielding a high-quality product suitable for various plant applications. The compost produced by EM4, Promi, and PSB decomposers exhibited characteristics such as a blackish color, soil-like smell, a temperature ranging from 29.2°C to 29.8°C, a pH ranging from 6.83 to 6.87, organic carbon content ranging from 12.87% to 14.73%, total nitrogen content ranging from 0.83% to 0.87%, and a C/N ratio ranging from 14.35% to 14.60%. These results align with the compost maturity standards specified in SNI 19-7030-2004.]]>
<![CDATA[Development of MetaPolije : Cloud-Based Metabase GIS Data Analysis Platform ]]>
<![CDATA[Rani Purbaningtyas]]>;
<![CDATA[Moh Munih Dian Widianta]]>;
<![CDATA[Mochammad Rifki Ulil Albaab]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i2.4633
<![CDATA[This study aims to discuss the successful development of MetaPolije. MetaPolije is a platform used for cloud-based spatial-text data analysis utilizing the metabase library. MetaPolije as an alternative solution for users who need a medium for textual data analysis while also displaying precise location data. This platform is developed following the stages of agile method, which consists of several stages, from system requirement to testing. The platform has also undergone functional, validity, and performance testing techniques to ensure its efficiency. The test results have shown that the platform is capable of functioning well according to its intended purpose. Additionally, the platform is able to accurately display visualized data analysis results, including precise location points for each datum. Therefore, it can be concluded that the MetaPolije is a viable platform that meets the standards of functional, validity, and performance testing, making it a dependable and effective tool for data analysis. MetaPolije has been successfully developed by providing the basic features needed by users when conducting spatial text data analysis. The test results indicate that MetaPolije has met the quality testing standards for software based on each specified testing indicator, covering functional, validity, and performance aspects. These features can also be customized according to the users' needs and purposes.]]>
<![CDATA[Sustainable Marketing Development Strategy of Bakery and Coffee Teaching Factory Politeknik Negeri Jember ]]>
<![CDATA[Ridwan Iskandar]]>;
<![CDATA[Naning Retnowati]]>;
<![CDATA[Uyun Malika]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.25047/tefa.v1i2.4694
<![CDATA[Bakery and Coffee Teaching Factory faces challenges in developing their marketing strategy such as marketing range, quality standard with the producer of the same products, and ability to make a product as the customer desired precisely. These will threaten the sustainability dimensions of Tefa Bakery and Coffee Politeknik Negeri Jember. Thorough efforts shall be made to overcome those problems by identifying the sustainability attributes, especially on the social, economic, and environmental dimensions. Later, the efforts shall be synchronized to the policy of the institution to improve the main performance indicator of Politeknik Negeri Jember. The problems of this research include what attributes that become the leverage factors, how the leverage factors related to the strategy, and what policy that could improve the main performance indicator. This research aims to: formulate the marketing development sustainability dimensions and formulate performance improvement priority strategy in developing Tefa. Research method: analysing sustainability through multidimensional scaling technique; processing data by using application R that includes analysis of ordination, leverage, monte carlo, and kite diagram. The targeted output covers: levelled marketing development strategy based on the level of importance and Tefa development policy that combines the bottom-up development strategy and institutional policy. The results showed that the environmental dimension is less sustainable, the social dimension is less sustainable, and the economic dimension is quite sustainable.]]>
