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.
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<![CDATA[Manufacturing Non Adhesive Biobriquettes With Main Ingredients From Cow Manure Waste at Dairy Cows Teaching Factory ]]>
<![CDATA[Rachmanita, Risse Entikaria]]>;
<![CDATA[Aminullah, Muhammad]]>;
<![CDATA[Susmiati, Yuana]]>;
<![CDATA[Febriani, Siti Diah Ayu]]>;
<![CDATA[Rudiyanto, Bayu]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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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[Subagja, Hariadi]]>;
<![CDATA[Nadia, Zahrotul Aprilia]]>;
<![CDATA[Ningsih, Niati]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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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[Harlianingtyas, Irma]]>;
<![CDATA[Pratiwi, Berlina Yudha]]>;
<![CDATA[Kusuma, Satria Indra]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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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[Hasanah, Niswatin]]>;
<![CDATA[Musi, Ngani Alwirya]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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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[Irawan, Andik]]>;
<![CDATA[McLellan, Benjamin C]]>;
<![CDATA[Hastutik, Septi Dwi]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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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[Characteristics of Compost from Straw and Fisheries Waste: A Comparative Analysis of Different Decomposers ]]>
<![CDATA[Azizah, Isnaniar Rahmatul]]>;
<![CDATA[Susilowati, Lolita Endang]]>;
<![CDATA[Jaya, Dori Kusuma]]>;
<![CDATA[Arifin, Zainal]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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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.]]>
