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[Chemical and Sensory Properties of Instant Coffee from Argopuro Regency ]]>
<![CDATA[Rosdiana, Eva]]>;
<![CDATA[Kusumaningtyas, Rizky Nirmala]]>;
<![CDATA[Pratita, Dian Galuh]]>
<![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[The Analysis of Added Value and Business Development Strategies for the Semboro Orange Extract Agroindustry Using the High Pulsed Electric Field (HPEF) Pasteurization System ]]>
<![CDATA[Hariono, Budi]]>;
<![CDATA[Kurnianto, Mokhamad Fatoni]]>;
<![CDATA[Brilliantina, Aulia]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i3.4785
<![CDATA[Semboro Siamese oranges have a higher selling value However, the selling value of the Siamese oranges is still relatively low, thus some efforts need to be made to increase the added value of the Siamese oranges. One way that can be done is by producing Siamese orange extract using the High Pulsed Electric Field (HPEF) technology. The aim of this research is to determine the added value and business development strategies of the HPEF Siamese orange extract. The analysis methods used were Hayami and SWOT. The research results show that there is a linearity between the two methods which indicates a positive value with a ratio of value and added value that is classified as high category, and there are development strategies that can be implemented by expanding marketing areas and improving product quality and safety by applying the existing technology.]]>
<![CDATA[Regional Superior Products as The Key to Sustainable Food Security in Jember Regency, Indonesia ]]>
<![CDATA[Hariono, Budi]]>;
<![CDATA[Kurnianto, Mokhamad Fatoni]]>;
<![CDATA[Wijaya, Rizza]]>;
<![CDATA[Brilliantina, Aulia]]>;
<![CDATA[Galushasti, Andarula]]>;
<![CDATA[Bintoro, Mochamat]]>
<![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[Berliana, Dayang]]>;
<![CDATA[Sari, Shania Puspita]]>
<![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.]]>
<![CDATA[Giving Glycine Can Increase Melon Production Using a Hydroponic Spray System ]]>
<![CDATA[Kusparwanti, Tri Rini]]>;
<![CDATA[Anggraeni, Diah Kirana]]>;
<![CDATA[Pertami, Rindha Rentina Darah]]>;
<![CDATA[Suwardi, Suwardi]]>;
<![CDATA[Ermawati, Netty]]>;
<![CDATA[Meliah, Siti]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i3.4957
<![CDATA[Cucumis melo L. is an annual plant and has high economic value so it is widely cultivated in Indonesia. Possible efforts include providing amino acids and hydroponic methods. Determining the provision of amino acids with the best concentration for the growth and quality of hydroponic plant production is the aim of this research. The research method was a completely randomized design (CRD) consisting of factors with four levels of amino acid concentration, namely G0 (without administration of amino acids), G1 (2 mgL-1), G2 (4 mgL-1) and G3 (6 mgL-1) Meanwhile the data was analyzed using the F test. The results for all parameters, both growth and production of melon plants, were not significantly different. Although the concentration of amino acids given to melon plants did not show any influence on the quality of hydroponic melon production, there was a good increase in diameter of 13.60 cm and fruit weight of 1.46 kg. Based on the administration of amino acids, it can be concluded that although it did not have a significant effect, the fruit diameter in the 6 mgL-1 treatment was the largest.]]>
<![CDATA[Application of the RSM-CCD Method in Making Mozzarella Cheese Using Pineapple Juice and Coagulation Time ]]>
<![CDATA[Riztyani, Khofifah]]>;
<![CDATA[Hermanuadi, Didiek]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i3.4982
<![CDATA[Mozzarella cheese is a type of fresh cheese which is characterized by being elastic, fibrous and soft. This research was carried out using the RSM-CCD (Response Surface Methodology Central Composite Design) method which aims to determine the optimum conditions for coagulation time and pineapple juice concentration in making mozzarella cheese with a combination of 13 treatments obtained from the expert-13 design software. The research method uses two factors, namely coagulation time with a coagulation time limit of 25-35 minutes and pineapple juice concentration with a limit of 2.5-3.5%. The responses used are curd weight , water content, and elongation using a quadratic model. The research results showed that the optimal treatment combination was a coagulation time of 25 minutes with a pineapple juice concentration of 2.5%, the resulting desirability value was 57.4%. From the solution results, an estimate of the maximum response was obtained with an average value of curd weight of 248 grams, water content of 41.55%, and elongation of 17.95 inches. The confirmation results obtained an average of curd weight data of 244.5 grams, water content of 38.97%, and elongation of 17 inches. The average confirmation test data for each response showed that the results were in accordance with the predicted value with a confidence interval ratio of 95%.]]>
<![CDATA[Financial Feasibility Study of Crystalline Xylose ]]>
<![CDATA[Yudiastuti, Silvia Oktavia Nur]]>;
<![CDATA[Dewi, Syahra Nakita]]>;
<![CDATA[Handayani, Wiwik]]>;
<![CDATA[Brilliantina, Aulia]]>;
<![CDATA[Sari, Elok Kurnia Novita]]>;
<![CDATA[Wijaya, Rizza]]>;
<![CDATA[Slamet, Ahmad Haris Hasanuddin]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i3.5107
<![CDATA[Xylose is a sugar obtained from breaking down hemicellulose. It is a polysaccharide found in the cellulose fibers of plant cell walls. One example of a plant containing hemicellulose is coffee, especially its waste called Coffee Cherry Processing Waste (CCPW). Its process's 10 L capacity production design was carried out to establish its mini factory. The financial feasibility study of each processing unit was designed. The research method used was quantitative methods. Apart from that, the approach used in this research is descriptive. The test results show that the crystalline xylose sugar processing unit is feasible to develop because the calculation results of the financial feasibility criteria are met with NPV > 0, B/C > 1, IRR 51%, PBP for two months < 5 years, which means the business owner could have returned his capital before the project period ends and BEP Q of IDR 15,565,013.54 while BEP Rp IDR 22,002479.88 was declared feasible because the BEP value was lower than the net income from xylose crystal sugar.]]>
<![CDATA[The Performance of a drying machine utilizing an air dehumidification process for marungga leaves and identification of marungga flour ]]>
<![CDATA[Djamila, Siti]]>;
<![CDATA[Iswahyono, Iswahyono]]>;
<![CDATA[Wibisono, Yossi]]>;
<![CDATA[Hermanuadi, Didiek]]>;
<![CDATA[Supriyono, Supriyono]]>;
<![CDATA[Bahariawan, Amal]]>;
<![CDATA[Faizin, Muhammad Alif]]>;
<![CDATA[Sakdiya, Siti Arifatu]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v1i3.5606
<![CDATA[Marungga leaves have the potential to be a source of antioxidants, minerals, and carbohydrates. These leaves can be processed into flour for further processing into various products. Marungga leaves must be dried before they can be processed into flour. They are heat-sensitive, so some of their nutritional content will be degraded if dried at high temperatures. A dehumidification system dryer was designed and built to produce low temperature and humidity to overcome the problem of high-temperature drying. The purpose of this study was to evaluate the performance of the dehumidification dryer and to assess the quality of dried Marungga flour. Drying was carried out under normal working conditions for 8 hours, with air temperature and humidity monitored at 20-minute intervals. The dried Marungga leaves were milled into flour and analyzed for physicochemical properties. The test results yielded the following data: air flow rate 0.109 kg/s, drying temperature 33.5°C, relative humidity 54.7%, drying rate 0.732 kg H2O/hour, specific humidity drop 0.01703 kg H2O/kgda, Carnot COP 6.8, actual COP 4.2, efficiency 61.8 %, SMER 0.055 kg/kWh. The Marungga flour produced had a moisture content 6.4%, protein 36.86%, antioxidants 58.765%, vitamin C 50.338%, and green color (a = -12.75) meets SNI 9228: 2023]]>
<![CDATA[IoT for Agricultural Innovation: Enhancing Robusta Coffee Seedling Growth in Controlled Environments with Intelligent Air Quality Control System (IAQCS) ]]>
<![CDATA[Rosdiana, Eva]]>;
<![CDATA[Ali, Fandyka Yufriza]]>;
<![CDATA[Pristiwaningsih, Estin Roso]]>;
<![CDATA[Purbaningtyas, Rani]]>;
<![CDATA[Hartadi, Didit Rahmat]]>;
<![CDATA[Utomo, Denny Trias]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 2 No. 1 (2025): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v2i1.5752
<![CDATA[Advancements in Internet of Things (IoT) technology have revolutionized agriculture by enabling real-time monitoring and automated environmental control to optimize crop growth. This study focuses on evaluating the impact of IoT implementation on greenhouse environmental stability and the growth of Robusta Coffee Clone BP 308 seedlings, emphasizing plant height and leaf count as key parameters. The IoT system incorporates DHT11/DHT22 sensors for temperature and humidity monitoring, soil pH sensors, and an ESP8266 WiFi module for data transmission to an IoT platform. Additionally, Fuzzy Logic algorithms were employed to analyze the data and regulate environmental conditions such as temperature and humidity automatically. The experimental design compared IoT-based systems with conventional methods in a controlled greenhouse environment. Results demonstrated that the IoT system significantly enhanced environmental stability, maintaining an average temperature of 26.59°C and humidity of 86.46%, compared to conventional systems with greater fluctuations of 28.43°C and 82.69%. This stability positively impacted seedling growth, with IoT-treated plants achieving significantly higher heights and leaf counts at weeks 3, 6, and 9. By week 9, IoT-treated seedlings averaged a height of 24.00 cm with 11.73 leaves, outperforming non-IoT seedlings, which reached only 14.07 cm with 8.27 leaves. These findings highlight IoT's potential to create optimal growth conditions, reduce environmental stress, and enhance photosynthetic efficiency. Furthermore, IoT's precision in managing resources supports sustainable agriculture, making it an essential tool for improving productivity and competitiveness, especially in coffee cultivation, a key commodity in Indonesia.]]>
<![CDATA[Biochemical Composition of Pomegranate (Punica granatum L.) as a Natural Feed Additive ]]>
<![CDATA[Utami, Merry Muspita Dyah]]>;
<![CDATA[Dewi, Aryanti Candra]]>;
<![CDATA[Hertamawati, Rosa Tri]]>;
<![CDATA[Jasmine, Dillenia]]>;
<![CDATA[Wafia, Nala]]>;
<![CDATA[Saputri, Jini]]>;
<![CDATA[Septiyanto, Kornelius Hangga]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 2 No. 1 (2025): February ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v2i1.5544
<![CDATA[Antibiotics and microbial resistance are important issues in the poultry industry. The research continues to find alternative natural feed additives to replace antibiotics and have positive effects as growth promoters. This study aimed to provide the biochemical composition of pomegranate (Punica granatum) with the object of peels, seeds (including arils), and whole fruit (peels + seeds) using six replicates for each part of the pomegranate. Eighteen pomegranates were analyzed for water, carbohydrates, protein, fat, fiber, ash, polyphenols, flavonoids, tannins, and antioxidant activity. The weight of the peel compared to the total weight was significantly higher (p≤0.05) than seeds and whole fruit. The protein, fat, and fiber levels of peels were substantially lower than those of seeds and whole fruit, in contrast, the ash content and carbohydrate levels were significantly higher (p≤0.05) than other pomegranate parts. The biochemicals and bioactive compounds in the peel tend to be higher than the different parts. The levels of polyphenols, flavonoids, tannins, and antioxidant activity in the peel were significantly (p≤0.05) higher than all parts of the pomegranate, respectively 11.3 mg/g, 9.78 mg/g, 200.52 mg/g, and 39.03%. This study concludes that the peel is the best contributor as a natural feed additive.]]>
