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
56 Documents
<![CDATA[Characteristics of Dairy Farmers and Dairy Cattle Management Systems in Junrejo Village, Junrejo District, Batu City, East Java Province ]]>
<![CDATA[Nur Ducha]]>;
<![CDATA[Heni Natalia Aritonang]]>;
<![CDATA[Rizka Muizzu Aprilia]]>;
<![CDATA[Adi Tiya Warman]]>;
<![CDATA[Siti Zubaidah]]>;
<![CDATA[Achmad Muzakky Dityana]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June ]]>
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[Yudha Moningka]]>;
<![CDATA[Chatarina Wariyah]]>;
<![CDATA[Agus Slamet]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June ]]>
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[Janneka Fae Marsan]]>;
<![CDATA[Irene Damolo]]>;
<![CDATA[Windy Soquillo]]>;
<![CDATA[Aira Claire Taneo]]>;
<![CDATA[Marjorie Añero]]>;
<![CDATA[Vivian Arnaiz]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June ]]>
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[Comfort Chinenye Nwagbo]]>;
<![CDATA[Ozioma Amarachi Ozuzu]]>;
<![CDATA[Felix Emeka Okpalanma]]>;
<![CDATA[Uzoamaka Francisca Muotolu]]>;
<![CDATA[Nebechi Roseline Obetta]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June ]]>
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.]]>
<![CDATA[Effect of Pineapple Extract Concentration and Soaking Duration on Germination and Vigor of Seedless Watermelon (Citrullus lanatus L.) Seeds ]]>
<![CDATA[Dwi Rahmawati]]>;
<![CDATA[Zaki Afifah]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.6872
<![CDATA[Seedless watermelon (Citrullus lanatus L.) seeds commonly exhibit physical dormancy due to a hard and impermeable seed coat that restricts water uptake and delays germination. Pineapple extract containing the proteolytic enzyme bromelain offers a natural alternative to mechanical cracking by facilitating seed coat softening. This study evaluated the effects of pineapple extract concentration and soaking duration on dormancy breaking and early seed performance of seedless watermelon. A factorial Completely Randomized Design was applied using three extract concentrations (25%, 50%, and 75%) and three soaking durations (5, 10, and 15 minutes). Germination percentage, radicle emergence, and vigor index were measured. The results showed that extract concentration and soaking duration significantly affected germination percentage and vigor index, while their interaction significantly influenced radicle emergence. The highest performance was consistently achieved at a 25% extract concentration with 5 minutes of soaking, resulting in 64.22% germination, 70.67% radicle emergence, and 53.56% vigor index. These findings indicate that moderate enzymatic treatment enhances dormancy breaking by promoting protein hydrolysis and improving early metabolic activation. The novelty of this study lies in identifying the optimal interaction between pineapple extract concentration and soaking duration for improving multiple physiological indicators of seed performance. Pineapple extract can therefore be considered a practical, natural, and environmentally friendly alternative for improving dormancy breaking and early seed performance in seedless watermelon.]]>
<![CDATA[Effect of Specific Energy Input on Cyanide Reduction in Jack Bean (Canavalia ensiformis L.) Flour Treated with High Pulsed Electric Field ]]>
<![CDATA[Maulidva Suci Rahmawati]]>;
<![CDATA[Budi Hariono]]>
<![CDATA[ International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June ]]>
Publisher : <![CDATA[P3M Politeknik Negeri Jember ]]>
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DOI: 10.25047/tefa.v3i2.6916
<![CDATA[Jack bean (Canavalia ensiformis L.) is a potential source of plant-baes protein; however, its utilization is limited by the presence of cyanogenic compounds that release hydrogen cyanide (HCN), which is toxic. Conventional thermal detoxification methods are effective but may cause nutritional degradation and require extended processing time. High Pulsed Electric Field (HPEF) is a non-thermal technology that induces electroporation. Increasing cell membrane permeability and facilitating the release of intracellular compounds without high-temperature treatment. This study aimed to evaluate the effect of HPEF treatment with varying specific energy inputs on HCN content in jack bean flour and to determine the treatment that achieved the highest HCN reduction. Three treatment were applied: control (P1), HPEF at 30 kV/cm with specific energy 1,3 kJ/kg (P2), and HPEF at 10 kV/cm with specific energy 3,5 kJ/kg (P3). HCN content was determined using the steam distillation method. Data were analyzed using one-way ANOVA followed by the Games-Howell pos-hoc test at a 95% confidence level. Results showed that HPEF treatment significantly reduced HCN content compared to the control (p<0,05). HCN levels decreased from 146,90 ppm in P1 to 103,30 ppm in P2 and 88,70 ppm in P3. Although P3 applied lower electric field strength than P2, its higher specific energy input resulted in greater HCN reduction, indicating that specific energy input is a more determinative parameter than electric field strength alone in characterizing HPEF treatment intensity. However, all final HCN levels remained substantially above the permissible food safety threshold of 10 ppm, indicating that HPEF at the parameters applied in this study is not yet sufficient as a standalone detoxification method. These finding suggest that HPEF has potential as a non-thermal pretreatment approach for HCN reduction in jack bean flour, with further optimization of specific energy input required to meet food safety standards.]]>
