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[Potential Consumer Profiles and Market Demand Projections of Gluten and Lactose-Free Cookies ]]>
<![CDATA[Amareta, Dahlia Indah]]>;
<![CDATA[Purnasari, Galih]]>;
<![CDATA[Permadi, M. Rizal]]>;
<![CDATA[Rindiani, Rindiani]]>;
<![CDATA[Elisanti, Alinea Dwi]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6755
<![CDATA[Gluten, the primary protein in wheat and its derivatives, and lactose, the natural sugar in milk and dairy products, may trigger adverse health effects such as bloating, diarrhea, and metabolic disturbances in sensitive individuals. Gluten-free dietary interventions have also been reported as supportive therapy for certain health conditions, including autism. This study aimed to analyze consumer profiles, identify key preferences, and assess the potential local market demand for gluten- and lactose-free (GFLF) cookies. A descriptive observational study applying descriptive market analysis rather than predictive modeling was conducted among the general population in Jember, Indonesia. Using accidental sampling, data were collected from 120 respondents between July and August 2025 through an online questionnaire (Google Forms). The instrument assessed demographic characteristics, consumer awareness, product preferences, and purchase intentions. Data were analyzed descriptively using frequency distribution tables. The majority of respondents were young adults with income levels below the regional minimum wage. Approximately 78.4% expressed interest in GFLF cookies, and 65% indicated willingness to purchase them despite higher prices compared with conventional cookies. The main motivations for purchase were perceived health benefits (50%) and curiosity or willingness to try new products (30%). The acceptable price range was IDR 15,000–25,000 per 100 g. Estimated market demand ranged from 400 to 1,200 packages per month. These findings indicate a promising market opportunity for GFLF cookies in Jember, supported by increasing consumer awareness and interest in healthier food alternatives. Product development strategies should prioritize affordability, sensory quality, and consumer education to facilitate product downstreaming, commercialization, and sustainable market adoption of functional food products.]]>
<![CDATA[Broiler Response To Different Energy Levels Within The Same Protein Levels On Feed Intake, Body Weight Gain, And Feed Conversion ]]>
<![CDATA[Utami, Merry Muspita Dyah]]>;
<![CDATA[Larasati, Nova Hidayati Diyah]]>;
<![CDATA[Dewi, Aryanti Candra]]>;
<![CDATA[Mukodiningsih, Sri]]>;
<![CDATA[Ismadi, Vitus Dwi Yunianto Budi]]>;
<![CDATA[Candra, Agung Adi]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6798
<![CDATA[Abstract: to examine how different energy levels in the same protein affect feed intake, body weight gain, and feed conversion. The study used treatments in the form of differences in metabolizable energy levels at the same protein level, namely 19%. The feed treatments were as follows: T1 = 2800 kcal/kg, T2 = 2900 kcal/kg, T3 = 3000 kcal/kg, and T4 = 3100 kcal/kg. A total of 100 one-day-old unsexed broiler chickens were divided into four treatments, each of which was repeated five times. The feed treatment was administered from 1 to 35 days of age. The experimental design used a completely randomized design, followed by Duncan's test. The research parameters were feed intake, weight gain, and feed conversion. The results showed that increasing metabolic energy reduced feed intake and feed conversion (p<0.05) and increased weight gain (p<0.05). Feed intake was lowest at an energy level of 2900 kcal/kg, while weight gain was highest at an energy level of 3100 kcal/kg. Broiler performance was optimal at a protein level of 19% and a metabolizable energy level above 2900 kcal/kg.]]>
<![CDATA[Design and Development of a Motorcycle Brake Fluid Temperature Monitoring System to Prevent The Vapor Lock Conditions ]]>
<![CDATA[Zain, Alex Taufiqurrohman]]>;
<![CDATA[Suranto, Dwi Djoko]]>;
<![CDATA[Karimah, Cahyaning Nur]]>;
<![CDATA[Fahriannur, Ahmad]]>;
<![CDATA[Chandra, Ahmad Yusuf Adi]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6799
<![CDATA[One of the braking system problems in a motorcycle is a vapor lock. Vapor lock can occur when brake fluid, the fluid that helps the brake piston movement, experiences increased heat until it evaporates. Vapor lock can occur when the vehicle has been used due to the high-performance load of the braking system. This research aims to create a brake fluid temperature measuring and monitoring tool. By monitoring the brake fluid temperature, vapor lock conditions can be anticipated. To conduct this research, several materials are required, including K-type thermocouple sensor, Arduino Mega module, RGB bright LED, buzzer, and LCD. The accuracy value of the sensor will be calculated. The results showed that under all conditions, the sensor accuracy had a good value, above 98%. When implemented on a motorcycle, brake fluid temperature conditions are divided into four ranges: 29 °C to 124 °C; 125 °C to 134 °C; 135 °C to 145 °C; and above 145 °C. The results of the implementation on the motorcycle were successful overall, where the condition of each actuator changed when the temperature range of the motorcycle's brake fluid also changed. For example, at the highest temperature, the RGB bright LED lights up Red, the buzzer sounds continuously, and the status message on the LCD is “Bahaya!”.]]>
<![CDATA[Prototype Development of IoT-Based Real-Time Smart Parking Monitoring System at Polije’s Second Campus in Bondowoso ]]>
<![CDATA[Ariyadi, David Juli]]>;
<![CDATA[Hakim, Lukman]]>;
<![CDATA[Mulyadi, Ely]]>;
<![CDATA[Hermansyah, Mas'ud]]>;
<![CDATA[Pradana, Reza Putra]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6679
<![CDATA[The increasing number of activities and students at Campus 2 of the State Polytechnic of Jember has led to high vehicle usage, creating pressure on limited parking facilities. Current policies relying on manual verification of Vehicle Registration Certificates (STNK) still result in inefficiencies and security risks due to the lack of automated data recording. This research aims to develop an Internet of Things (IoT)-based Smart Parking System with real-time monitoring to address these challenges. The proposed system integrates RFID for rapid identification, while data is recorded in a real-time database (MySQL with API integration) and displayed through a web-based dashboard. A QR code-based STNK scanning mechanism is also incorporated to strengthen vehicle authentication. Based on the results of trials and implementation, the system is able to run optimally with the RFID sensor reading success rate reaching 100% at a distance of 1–2 cm. The database integration performance shows stable results, with the average data storage time in the database being approximately 3.86 seconds, which is still categorized as real-time. This prototype successfully improves data collection accuracy, enables real-time supervision, and provides statistical insights into parking utilization. In conclusion, the implementation of this IoT-based smart parking system is proven to reduce manual intervention, enhance operational efficiency, and support campus parking management that is more transparent, efficient, and measurable. This innovation contributes to the transition toward a smart campus and supports digital governance at Polije’s Second Campus in Bondowoso.]]>
<![CDATA[Water Quality Modelling (WQM) Using Machine Learning (ML) For Surface Modelling of Shrimp Pond Vehicles Using Smart Water Optimization (SWO) ]]>
<![CDATA[Destarianto, Prawidya]]>;
<![CDATA[Gemaputri, Ariesia Ayuning]]>;
<![CDATA[Wijanarko, Denny]]>;
<![CDATA[Mulyadi, Ely]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6735
<![CDATA[Indonesia is one of global major aquaculture producer. White leg shrimp is considered a superior commodity due to its growth resilience. Therefore, annual white leg production is increasing from 2018 at 932,698 tons. In regard to these findings, the shrimp farming sector appears to hold great promise. But the quality of the water, which constantly fluctuates, is a key factor in shrimp farming success. However, in line with united nation (UN) sustainable development goals (SDGs) 12 in which requiring optimization on food production. The farming environment such as temperature, pH, and the availability of phytoplankton—a natural source of shrimp food—all have an impact on the water quality. To guarantee ideal circumstances, these parameters have to stay inside predetermined bounds. Automated water quality control is critical to improve shrimp production efficiency. The main goal of this research is to apply a fuzzy algorithm to create surface modelling vehicle for shrimp ponds (SMV-SP) where utilize the same sensor as autonomous surface vehicles (ASVs), but instead of classifying the sensors based on coral reef monitoring, the reference is optimal water condition to support shrimp growth. A 92% accuracy rate is indicated by the test finding. The result confirms ReSMeV-SP is able to improve water quality thus enabling more efficient and enhanced yield of shrimp production.]]>
<![CDATA[Nutritional, Sensory, and Consumer Preference Analysis of Milkifish Fortified with Shrimp Waste Flour ]]>
<![CDATA[Agustina, Julia]]>;
<![CDATA[Dhandy, Rahmat]]>;
<![CDATA[Nugrahaini, Amelia Dwi]]>;
<![CDATA[Sholihah, Elis Rahmawati Mar’atus]]>;
<![CDATA[Ismail, Andi Muhammad]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6807
<![CDATA[Shrimp and milkfish are major aquaculture commodities in Sidoarjo; however, shrimp processing produces substantial by-products rich in protein, minerals, and bioactive compounds. Utilizing these by-products as fortifying ingredients for milkfish pempek supports circular-economy practices and enhances functional food development. Three pempek formulations containing 0%, 10%, and 15% shrimp waste flour were prepared and evaluated. Proximate analysis followed AOAC standard methods, while sensory evaluation was performed by 20 semi-trained panelists using a five-point hedonic scale. Data were analyzed using ANOVA and Tukey’s HSD (p < 0.05). Fortification significantly increased protein and ash contents while reducing moisture and carbohydrate levels. The 10% substitution (Product B) provided balanced nutritional enhancement and obtained the highest sensory scores, particularly for texture and color. In contrast, the 15% formulation exhibited lower acceptability due to intensified crustacean aroma and coarser texture. A 10% substitution level optimizes both nutritional quality and sensory acceptance, supporting sustainable utilization of shrimp by-products.]]>
<![CDATA[Teleoperation of Mecanum Wheels Robot Actuation Integrated with MQTT as an Interactive STEM Learning Tool ]]>
<![CDATA[Rohman, Ardianto Syaifur]]>;
<![CDATA[Genarsih, Tunjung]]>;
<![CDATA[Dwianto, Sihmaulana]]>;
<![CDATA[Afianah, Nuzula]]>;
<![CDATA[Putri, Salsabila Liandra]]>;
<![CDATA[Rofi’i, Ahmad]]>;
<![CDATA[Purnomo, Fendik Eko]]>;
<![CDATA[Kautsar, Syamsiar]]>;
<![CDATA[Nari, Mochamad Irwan]]>;
<![CDATA[Fanani, Nurul Zainal]]>;
<![CDATA[Dwinanda, Angga]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6832
<![CDATA[This research presents the development of a teleoperation system for a mecanum wheel robot actuation integrated with the MQTT (Message Queuing Telemetry Transport) protocol to be used as an interactive STEM (Science, Technology, Engineering, and Mathematics) learning tool. The system employs four independently actuated mecanum wheels enabling omnidirectional mobility through coordinated wheel control. The teleoperation architecture utilizes a Raspberry Pi 3B+ connected to HiveMQ Cloud broker implementing MQTT protocol for real-time remote actuation via Flutter-based mobile interface. Each wheel actuation is controlled through L298N motor drivers operating at 300Hz PWM (Pulse Width Modulation) frequency, providing precise speed and directional control. Experimental results demonstrate system reliability with an average position deviation of 1.86 cm for forward actuation, 1.93 cm for backward, 2.64 cm for left slide, and 1.71 cm for right slide movements across 140 cm distance. The MQTT integration achieves a command execution latency of 200-400ms, suitable for educational teleoperation applications. The Flutter interface provides intuitive control with real-time visualization of wheel actuation states, enhancing user understanding of mecanum wheel kinematics. This implementation successfully demonstrates the effective use of teleoperation of a mecanum wheel robot actuation as platform for interactive STEM education, providing hands-on experience in robotics actuation, IoT protocols, control systems, and mobile application development.]]>
<![CDATA[Evaluation of Proximate, TDS and pH Differences Among Argopuro Ground Coffee Varieties ]]>
<![CDATA[Kusumaningtyas, Rizky Nirmala]]>;
<![CDATA[Alwi, Annisa Lutfi]]>;
<![CDATA[Ali, Fandyka Yufriza]]>;
<![CDATA[Nuraisyah, Anni]]>;
<![CDATA[Pratita, Dian Galuh]]>;
<![CDATA[Anindita, Devina Cinantya]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6866
<![CDATA[Recent reports show a significant global rise in demand for ground coffee, highlighting a trend towards specialty brews. This interest has led to research on coffee's chemical properties that influence flavour. Key characteristics include proximate content, total dissolved solids (TDS), and pH levels. This study examines the chemical traits of ground Robusta and Arabica coffee from the Argopuro area, produced by Teaching Factory Coffes Processing, Politeknik Negeri Jember. This study used Robusta and Arabica coffee processed using natural, wet methods and were roasted at medium to dark levels. The analysis included key parameters: proximate analysis for total moisture and ash content (gravimetric method) and total fat content (Soxhlet method), additionally, pH measurements were taken with a pH meter, and total dissolved solids (TSS) were evaluated using a refractometer. Employing a non-factorial Completely Randomized Design (CRD), the study focused on the two coffee types: Arabica and Robusta Argopuro. Data analysis was rigorously conducted using an independent sample t-test. The findings clearly indicate that the type of coffee has a significant impact on the proximate content: water, ash and fat content and pH levels of the ground coffee, but not significant impact on TDS.]]>
<![CDATA[Assessing Gender Differences in Consumer Perceptions and Attitudes Toward Post-harvest Losses of Fresh Produce in Anambra State, Nigeria ]]>
<![CDATA[Belonwu, Chioma Peace]]>;
<![CDATA[Mogbo, Anulika Gloria]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i1.6868
<![CDATA[Post-harvest losses of fresh produce constitute a major but under-examined household-level problem in Nigeria, with limited empirical evidence on how consumer gender differences shape awareness, attitudes, behaviours, and loss-reduction strategies. This study addresses this gap by examining gender-based variations in consumer responses to post-harvest losses in Anambra State, Nigeria. Using a descriptive survey design, data were collected from 116 purposively selected consumers actively involved in the purchase, storage, and management of fresh produce across urban, semi-urban, and rural locations. A structured 4-point Likert-scale questionnaire was administered online via Google Forms. The instrument was validated by subject-matter experts and demonstrated strong reliability (Cronbach’s alpha = 0.85). Descriptive statistics and Kruskal–Wallis tests were employed to examine gender differences in awareness, attitudes, behaviours, and household strategies at p ≤ .05. Findings revealed clear gender-based patterns. Although females showed higher awareness of post-harvest losses than males, the difference was not statistically significant (χ² = 2.802; p = .094). However, significant gender differences were observed in attitudes and household strategies, with females demonstrating more positive attitudes and stronger loss-reduction strategies than males (χ² = 11.902; p = .001). Consumer behaviours did not differ significantly by gender, despite males recording slightly higher mean ranks (χ² = 1.910; p = .167). The novelty of this study lies in its household-level, gender-disaggregated analysis of consumer responses to post-harvest losses, an area often overlooked in Nigerian food loss research that predominantly focuses on production and supply chains. The findings underscore the importance of gender-responsive consumer education and behavioural interventions. From a policy perspective, targeted awareness campaigns and household-focused loss-reduction programs, particularly those strengthening male engagement and reinforcing effective female-led strategies, could contribute meaningfully to reducing post-harvest losses and improving food security.]]>
