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[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 ]]>
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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 ]]>
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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[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 ]]>
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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 ]]>
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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.]]>
<![CDATA[Chemical and Sensory Properties of Instant Coffee from Argopuro Regency ]]>
<![CDATA[Eva Rosdiana]]>;
<![CDATA[Rizky Nirmala Kusumaningtyas]]>;
<![CDATA[Dian Galuh Pratita]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i2.4722
<![CDATA[Instant coffee was one of diversification product from ground coffee. This product was popular and consumed by many people because of the reason liked easily to make, more efficient, didn’t have pulp and soluble in water. The study aims to determine chemical properties and quality sensor of instant coffee from Argopuro regency. Co- crystallization was the method that used to make coffee instant product. The crystallization agent that commonly used is sucrose from sugar. The process occurred when the sucrose concentration in the solution was at a super saturated level, it would make coating compound molecules in the form of crystal nuclei and grew into larger component. This study used a Randomized Complete Design with two factors. First factor was concentration ground coffee (10%, 30%), and the next one was concentration of sugar (80%, 90%, and 100%). The observation parameters included rendement, moisture content, ash content, and sensory properties. The result was suspected that chemical properties did show significant effect and the best result from important attributed taste was shown by 30% ground coffee concentration and 100% sugar concentration.]]>
<![CDATA[Regional Superior Products as The Key to Sustainable Food Security in Jember Regency, Indonesia ]]>
<![CDATA[Budi Hariono]]>;
<![CDATA[Mokhamad Fatoni Kurnianto]]>;
<![CDATA[Rizza Wijaya]]>;
<![CDATA[Aulia Brilliantina]]>;
<![CDATA[Andarula Galushasti]]>;
<![CDATA[Mochamat Bintoro]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i2.4798
<![CDATA[Understanding the development planning priorities and commodity sub-sector in Jember Regency, it is necessary to acknowledge the prime sub-sector and the primary commodity sector in Jember Regency. Regional products should be able to prioritize the sub-sector and the preferred crop, prime and which is considered a sub-sector basis to optimize the food security in the region. The research was conducted from 2016 to 2021 by several analysis methods: Location Quotient, Analytical Hierarchy Process, and Exponential Comparative Method. The criteria used are based on seven normative criteria. The results showed that plantation and horticultural crops were the basis of sectors in the 2016-2020 survey, with values of 2,1036 and 1,3879. Based on the analytical hierarchy process and exponential comparative method analysis, it is seen that there are many leading commodities in the agriculture sector. These commodities are orange fruit, durian, banana, mushrooms, chili, coffee, and sugarcane.]]>
<![CDATA[Feasibility and Added Value of the Robusta Coffee Agroindustry in Kebun Tebu District, West Lampung ]]>
<![CDATA[Analianasari Analianasari]]>;
<![CDATA[Shintawati Shintawati]]>;
<![CDATA[Dayang Berliana]]>;
<![CDATA[Shania Puspita Sari]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i2.4816
<![CDATA[The study aims to identify the characteristics of the ground coffee industry products, feasibility, and the added value of ground coffee in the Kebun Tebu District of West Lampung. The research method that the ground coffee industry will use in the Kebun Tebu sub-district uses qualitative descriptive analysis to identify the feasibility of the ground coffee business using the R/C and B/C ratio indicators, and the amount of added Value resulting from ground coffee processing is calculated using the Hayami method. The research results show that Coffee bean processing activities are financially feasible for the West Lampung Kebun Tebu industry to undertake and continue. They are also feasible for the community because they are economically profitable. Feasibility analysis based on the R/C and B/C ratio indicators shows that the ground coffee business with honey and natural processes has R/C > 1 and B/C > 0 or is worthy of business. The added value resulting from natural and processed ground coffee honey is classified as having a high value-added ratio because the Value added ratio is >40 percent, and processing ground coffee is a capital-intensive activity.]]>
