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[Biovalorization of Soy Milk By-product Flour Using Controlled Fermentation: Physical Characteristics Perspective ]]>
<![CDATA[Fadhila, Putu Tessa]]>;
<![CDATA[Rakhmadevi, Ade Galuh]]>;
<![CDATA[Prasetyo, Frengky Hermawan Hadi]]>;
<![CDATA[Rasmiyana, Rasmiyana]]>;
<![CDATA[Dewi, Putri Satika]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress) ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.6839
<![CDATA[Okara, a byproduct of soymilk production, contains high dietary fibre (58.6%) but is underutilized. This study evaluates fermentation as a biovalorization strategy to produce functional okara flour. The novelty lies in comparing spontaneous fermentation with commercial yeast under controlled durations to identify optimal conditions for flour production. Fresh okara was fermented using two commercial yeasts and spontaneous fermentation for 3 and 4 days. The fermented material was dried, milled into flour, and analysed for yield (%), colour (L*, a*, b*, whiteness index), and particle size (µm). The experiment followed a two-factor Completely Randomized Design (CRD), with data analysed using ANOVA and Duncan’s Multiple Range Test (DMRT). Fermentation method and duration significantly affected flour properties. The best treatment was 3-day spontaneous fermentation, producing 11.7% yield with L* = 70.88, a* = 0.338, b* = 11.061, and a whiteness index of 68.82. The flour exhibited a fine particle size of 35.23 µm, indicating good suitability for food applications. These results demonstrate that short-duration spontaneous fermentation can produce okara flour with favourable physical characteristics without requiring commercial starters. This approach provides a simple, cost-effective, and scalable method for developing fibre-rich functional ingredients. Further optimization may enhance quality and expand its application in food products.]]>
<![CDATA[Fuel Flow Rate and Rotational Speed Analysis on the Plug-In Hybrid Electric Vehicle Using Hybrid Control System Module Modification Combination Management ]]>
<![CDATA[Wahyudiono, Arif]]>;
<![CDATA[Azhar, Faruq Avero]]>;
<![CDATA[Budiprasojo, Azamataufiq]]>;
<![CDATA[Susmiati, Yuana]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress) ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.6873
<![CDATA[This study investigates the fuel flow rate and engine rotational speed characteristics of a plug-in hybrid electric motorcycle using a Hybrid Control System Module Modification Combination Management (HCS-MCM) framework. The proposed system is designed for conversion-based applications at the workshop level, addressing the gap between advanced hybrid control strategies and practical implementation. A parallel hybrid configuration was adopted, integrating an internal combustion engine (ICE) and a 3 kW electric motor with a gear-dependent control strategy. Experimental testing was conducted under first and second gear conditions by analyzing the relationship between vehicle speed, engine speed (RPM), and the time required to consume 5 ml of fuel. The results show that the hybrid system consistently produces longer fuel consumption times compared to the conventional system, indicating improved fuel efficiency. The most significant improvement occurs in first gear, where the electric motor provides dominant torque assistance at low speeds, reducing the load on the ICE. In second gear, the hybrid system still demonstrates better efficiency; however, the performance gap decreases as the ICE becomes more dominant at higher speeds. These findings confirm that the proposed HCS-MCM framework effectively enhances fuel efficiency, acceleration performance, and energy utilization. The study contributes to the development of practical hybrid control systems for motorcycle conversion, particularly for small-scale workshop applications in developing countries.]]>
<![CDATA[Characteristics of Dairy Farmers and Dairy Cattle Management Systems in Junrejo Village, Junrejo District, Batu City, East Java Province ]]>
<![CDATA[Ducha, Nur]]>;
<![CDATA[Aritonang, Heni Natalia]]>;
<![CDATA[Aprilia, Rizka Muizzu]]>;
<![CDATA[Warman, Adi Tiya]]>;
<![CDATA[Zubaidah, Siti]]>;
<![CDATA[Dityana, Achmad Muzakky]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress) ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.6937
<![CDATA[In Indonesia, dairy cattle farming is often done in a traditional or conventional maintenance. This study aims to determine the farmer characteristics and maintenance systems of dairy in Junrejo Village, Junrejo District, Batu City, East Java, Indonesia. This study used a survey approach and was observational in nature. Twenty dairy farmers were chosen as respondens because they had dairy cows that were lactation period. The data collected included farmer characteristics, land ownership, and livestock management systems. The data were analyzed using descriptive analysis. The results showed that the average age of farmers was 52.95±10.51 years, most of the farmers were of productive age with 33.54±12.45 years of farming experience. Most of the farmers were of productive age. Most of them (95.00%) were livestock farmer group dairy cattle. Dairy cattle ownership consisted of 2.50±1.79 dairy cows, 0.20±0.70 dairy bull, 1.42±1.22 heifers, 1.20±1.11 female calves, and 0.60±0.60 males calve. In conclusion, this study showed that farmer charateristics were of productive age, had experience in livestock farming, participated in livestock groups, and raised livestock primarily. Livestock maintenance was carried out in communal and individual pens, pen cleaning, and livestock bathing were performed twice a day.]]>
<![CDATA[Antioxidative Effects of Muscovy Duck Meatballs with the Addition of Torch Ginger Flower Extract ]]>
<![CDATA[Moningka, Yudha]]>;
<![CDATA[Wariyah, Chatarina]]>;
<![CDATA[Slamet, Agus]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress) ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.6968
<![CDATA[Muscovy duck meatballs are high-fat, wet foods that are susceptible to oxidation and microbial activity. Torch ginger flower extract (TFE) contains flavonoid compounds that can capture free radicals resulting from fat oxidation. The purpose of this study was to evaluate the antioxidative effect of Muscovy duck meatballs with the addition of TFE based on the changes in functional groups in meatballs. The materials used were male Muscovy duck meat and torch ginger flowers. This study used a Randomized Block Design with variations in the meat/tapioca ratio (250g/37.5g; 250g/62.5g; 250g/87.5g) and the amount of ginger torch extract (8.35ml; 17.7ml; 28.05ml), as well as controls without and with sodium benzoate. Analysis included chemical criteria of the meatballs, antioxidant activity, identification of functional groups with FT-IR, and microbiological tests. The results showed that meatballs with more TFE added had higher antioxidant activity. Meatballs with a ratio of 250g/15g and 8.35 ml TFE exhibited antioxidant activity of 18.49±0.84%. Based on the FT-IR spectrum, the functional groups in the meatballs were the same as those in the torch ginger flower extract, namely -OH, aromatic C=C, and C-O. Implementing this functional meatball processing technology can provide safe food and reduce the risk of oxidative stress.]]>
<![CDATA[Sensory Acceptability, Texture and Crispiness of Jackfruit (Artocarpus Heterophyllus) Seeds for Chicharon Production ]]>
<![CDATA[Marsan, Janneka Fae]]>;
<![CDATA[Damolo, Irene]]>;
<![CDATA[Soquillo, Windy]]>;
<![CDATA[Taneo, Aira Claire]]>;
<![CDATA[Añero, Marjorie]]>;
<![CDATA[Arnaiz, Vivian]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress) ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.7021
<![CDATA[Jackfruit (Artocarpus heterophyllus) seeds are frequently discarded as agricultural waste despite their nutritional value, leaving a significant research gap in their potential application for developed snack products like chicharon. This study evaluated the sensory acceptability and textural properties of jackfruit seed-based chicharon as a sustainable, plant-based alternative to traditional high-fat pork chicharon. Using an experimental research design, three treatments (T1, T2, and T3) were formulated with varying seed proportions while keeping other ingredients constant. A total of thirty respondents, including food experts and Food Service Management students, assessed the samples using a nine-point hedonic scale. One-way Analysis of Variance (ANOVA) revealed significant differences among treatments in texture (p=0.0039), crispiness (p=0.0002), and appearance (p=0.0053), whereas flavor and aroma showed no significant variation (p > 0.05). Treatment 1 (75g seeds) achieved the highest sensory scores, specifically for crispiness (M = 8.23) and overall acceptability (M = 8.39), corresponding to a 'Like Extremely' rating. These findings demonstrate that jackfruit seeds can be effectively upcycled into a viable snack alternative that meets consumer preferences for texture while addressing health and sustainability goals.]]>
<![CDATA[Soy-Groundnut Suya Meat Analogue Compared with Beef Control: A Nutritional, Phytochemical and Quality Evaluation ]]>
<![CDATA[Nwagbo, Comfort Chinenye]]>;
<![CDATA[Ozuzu, Ozioma Amarachi]]>;
<![CDATA[Okpalanma, Felix Emeka]]>;
<![CDATA[Muotolu, Uzoamaka Francisca]]>;
<![CDATA[Obetta, Nebechi Roseline]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress) ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.7102
<![CDATA[Growing demand for sustainable, affordable, and nutritionally adequate plant-based proteins has intensified interest in meat analogues as viable alternatives to animal-source foods. This study investigated the use of complementary legume proteins from soybean (Glycine max) and groundnut (Arachis hypogaea) in producing a culturally relevant suya-type meat analogue. Three soy-groundnut suya meat analogues (SGMS1: 50:50%; SGMS2: 60:40%; SGMS3: 70:30%) were formulated and evaluated against a 100% beef suya control (MS) for proximate and mineral composition (AOAC, 2023), vitamin content (HPLC), phytochemical profile (spectrophotometry), textural attributes (texture profile analysis), CIELab colour parameters, and sensory acceptability (9-point hedonic scale). Protein content increased significantly (p < 0.05) with soy–groundnut inclusion, peaking at 33.61 mg/100g in SGMS3 versus 24.23 mg/100g in MS, while crude fat declined from 13.51 to 7.59 mg/100g. SGMS2 recorded the highest concentrations of magnesium, potassium, phosphorus, calcium, and iron, as well as total phenolics (164.37 mg/100g). SGMS3 showed the highest niacin, pyridoxine, flavonoid, and zinc values. Textural parameters increased progressively with soy inclusion. Sensory acceptability scores ranged from 5.90 to 6.20 for the analogues versus 8.10 for the control. Soy-groundnut meat analogues improved nutritional quality over conventional beef suya, with SGMS2 emerging as the most balanced formulation. Targeted sensory optimization is required before commercial adoption.]]>
