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International Journal of Advance Tropical Food (IJATF)
Published by Universitas PGRI Semarang
ISSN : -     EISSN : 27155889     DOI : https://doi.org/10.26877/ijatf
Core Subject : Health, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology
International Journal of Advance Tropical Food (IJATF) is a peer-reviewed open-access international scientific journal who aims to provide an international platform for researchers, professionals, lecturer, and educational practitioners on all topics related to advance in tropical food issues, insight by leading scholars, theorists, and practitioners worldwide. IJATF papers will be published twice a year by Universitas PGRI Semarang, Jawa Tengah, Indonesia. International Journal of Advance Tropical Food (IJATF) is a peer-reviewed open access journal published twice in a year (Mei and November). The aim of the International Journal of Advance Tropical Food (IJATF), e-ISSN 2715-5889, is to provide an international forum for the sharing, dissemination and discussion of research, experience and perspectives across a wide range in tropical food issues. The Journal invites original research articles and not simultaneously submitted to another journal or conference. The whole spectrum of research in tropical food issues are welcome, which includes, but is not limited to the following topics: Tropical Food Science and Technology Tropical Food Engineering Tropical Food Chemistry and Nutrition Tropical Food Microbiology Tropical Food Quality and Safety Tropical Food Laws and Agri Business Management
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 22 Documents
 1   2   3 
Detection of Formalin Content And Quality Properties of Snakehead (Channa striata) Dried Salted Fish From The Traditional Markets In Pontianak City In Indonesia Eva Mayasari; Muhammad Azlan; Tri Rahayuni
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4930

Abstract

The snakehead fish (Channa striata) dried salted fish is one of the freshwater salted fish favored by local people in Pontianak city, West Kalimantan, Indonesia. The aim of this research was to identify the formalin content and status of the quality properties of the Snakehead dried salted fish in the traditional markets in Pontianak city. Sampling is carried out in five traditional market selected i.e. Mawar, Dahlia, Puring, Kenanga dan Flamboyan. The determination of formalin was carried out by qualitative and quantitative methods using the Schiff reagent. All the samples are appropriate with SNI standard in salt content ranged from 7,08-8,49% and water content ranged from 36,66 – 39,04%. The level of panelists acceptance for appearance score ranged from 6,70–7,06 (whole, clean, slight dullness), the odor score ranged from 6,26 – 6,93 (neutral, slight odor additive - slight natural odor, slight odor additive), and the texture score ranged from 6,48 – 7,36 (solid, some loss of elasticity-very firm, some loss of elasticity). All the samples are contained formalin ranged from 0,64-0,83 ppm. The total plate count (TPC) of the samples was found ranged from 2,1 x 107 - 7,0 x 107 Cfu/g.  
Analysis of Physicochemical Characteristics Diversity of 46 Accessions of Indonesian Local Rice Germplasms Septian D.W. Putra; Elis Septianingrum
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4931

Abstract

Physicochemical characterization of rice germplasms is an important step of the rice breeding program. The physicochemical characteristics are important for consumers’ acceptance. The objective of this study was to analyze physicochemical characteristics information to obtain suitable accessions for breeding programs and to cluster accessions according to their main characteristics. A total of 46 accessions of ICRR & ICABIOGRD collection were evaluated for 24 physicochemical traits. Principal component Analysis (PCA) was carried out to analyze the variation and the contribution of each trait to the total variance. This study showed that physicochemical variation might be divided into 5 principal component: Principal component 1 (PC1) was dominated by grain roundness, PC2 by low amylose content, PC3 by high milling yield, PC4 by long and slender grain, and PC5 by premium quality. Clustering analysis yielded 4 clusters. The 1st cluster was dominated by round grain, 2nd cluster by low milling yield, 3rd by high broken grain, and the last cluster by high milling yield and premium quality. This work showed that there were 7 potential accessions to be included in the rice breeding program of high milling yield and premium quality rice, i.e. accession no. 10479 (Umbul-umbul), 10486 (Babad Cianjur), 10491 (Marus), 10499 (619), 10515 (Siregi), 10551 (Logawa), and 10562 (Umbul-umbul). Those varieties can be used by rice breeders to develop new varieties to answer the global challenge of food security.
Chemical and Physical Characteristics of Cooking Oil After Tempeh Frying Sri Hartati Afriyanti; Catur Budi Handayani; Catur Budi Handayani; Cindhe Putri Larasati
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4932

Abstract

This study aims to determine the effect of seasoning and type of oil on chemical and physical characteristics of cooking oil after being used for tempeh frying.  This factor needs to be learned to understand how to handle it. The experimental design used in this study was a factorial completely randomized design with two treatments, namely, (A) Seasoning consisting of (A1) No Seasoning and (A2) Seasoning. The second treatment is the type of oil (B) consisting of: (B1) bulk oil, (B2) GM oil, (B3) Sunco oil. The experiment was repeated 3 times so that 18 experimental units were obtained.  The parameters measured were free fatty acid levels, oil color and water content. The results showed that seasoning and type of oil affect the levels of free fatty acids, oil color and water content. The highest free fatty acid levels were obtained from seasoned tempe frying using bulk oil of 1.53%. The yellowest oil color and the highest water content obtained from seasoning tempeh frying using bulk oil of 32.07  and 0,06%.
The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach Ulya Sarofa; Riski Ayu Anggreini
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4933

Abstract

 The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.
Physical Characteristics of Analog Coffee from Kepok Banana Skin (Musa paradisiaca) Fermented with Lactobacillus plantarum Anggun Desiana Sofa; Fafa Nurdyansyah; Umar Hafidz Asy’ari Hasbullah
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4934

Abstract

Kepok banana peel can be used as analog coffee. The use of Lactobacillus plantarum is expected to be able to increase flavor during roasting. This study aims to study the effect of fermentation with L. plantarum and roasting time on physical characteristics and analog coffee preferences. This research uses factorial design with the first factor, fermentation, and non-fermentation, while the second factor is the roasting time of 10, 20, and 30 minutes. Kepok banana skin-fermented with L. plantarum for 4 days at 37°C. Drying banana peels done at a temperature of ±50°C for 24 hours. The roasting is done in 10, 20, and 30 minutes. Then milling and sifting are carried out. The results showed that the longer the roasting would decrease the L* value. Fermentation treatment will reduce the value of L*. The fermentation treatment will increase the panelists' liking for color and appearance.Keywords: analog coffee, kepok banana peel, L. plantarum , fermentation
The properties of Sweet Sorghum Syrup Produced by Combined Vacuum Falling Film and Rotary Evaporation Sudarminto S. Yuwono; Nur Istianah; Dego Y. Ali; Rizkhia J.A. Aghata
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.5811

Abstract

The combination of Vacuum Falling Film Evaporator(FFE) and Rotary Evaporator (RE) was conducted in producing sweet sorghum syrup. The aim of this research was to evaluate the performance of single FFE and combined FFE-RE on sorghum syrup concentration. Single FFE was studied at the temperature of 70, 80, and 90°C. The best single FFE treatment was continued by RE at 60, 70, and 80°C. Sweet sorghum that were concentrated using single FFE(90°C) and combined FFE(90°C)-RE(80°C) had the highest Total Soluble Solid(TSS) of 44.2°Brix and 87.53°Brix, also the acceptable lightness(L*) of 30.13 and 25.83 respectively. That combined FFE-RE produced sorghum syrup had the highest overall Hedonic score 3.34 within the taste parameter value of 2.89; color of 3,75; aroma of 3,29; and texture of 3.42. It was also accomplished with the redness(a*) of -2.11, yellowness(b*) of 5.13, turbidity of 387.66 NTU, viscosity of 2036.67cP, and reducing sugar of 52.54%.
Effect of Cryoprotectant Concentration on Starter Culture Viability Sinbiotic Yogurt with Freeze Dried Sweet Potato Extract Supplementation Agustina Intan Niken Tari; Catur Budi Handayani; Sri Hartati
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6095

Abstract

Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of  Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria  1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.
Changes In Vitamin C and Total Microbes Of Papaya Fruit (Carica papaya L.) Which Is Processed Minimally Using Edible Coating Of Agar-agar Based On The Storage Time Liya Apriani; Siti Aminah; Joko Teguh Isworo
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6127

Abstract

Minimal processing and edible coatings began to be known to provide food security and improve the quality of food products at the time of storage. This study was to determine the effect of minimal processing using agar-agar based on storage time to changes in vitamin C and total microbes papaya (Carica papaya L.).This research is an experimental laboratory study with the research design used is a two-factor Randomized Completely Design (CRD). The number of units used in the study was 28 samples followed by samples without agar coating. Data on vitamin C were measured by the iodimetry method, total microbes by the Total Plate Count (TPC) method. The statistical test used was the Two Way Anova. There are differences in the results of tests of vitamin C levels, total microbes and weight loss between the treatment and control groups. There is a minimal processing effect using agar-agar on vitamin C levels (ρ = 0.006) and total microbes (ρ = 0,000). Minimal processing using agar-agar coatings based on long storage effect on the levels of vitamin C and total microbes papaya (Carica papaya L.)
Wuluh Star Fruit (Averrhoa bilimbi Linn) and Pineapple (Ananas comosus L.) Formulations on the Quality of Fruit Syrup Eva Mayasari; Agustia Agustia; Tri Rahayuni
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6158

Abstract

Syrup is an alternative processed food derived from fruits. Fruit syrup is produced from starfruit and pineapple juice formulations. This study aims to get the best quality of fruit syrup from starfruit juice extracts and pineapple. The study design used a Randomized Block Design with one treatment factor consisting of the ratio of starfruit and pineapple juice that is 3: 1; 2: 1; 1: 1; 1: 2; 1: 3 of a total of 300 mL of juice. The results showed that the more pineapple ratio added to the manufacture of fruit syrup, it can increase the pH value, vitamin C, total dissolved solids, viscosity, total sugar and sensory appearance
Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation Normayanti Normayanti; Dewi Kartika Sari; Rita Khairina
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6172

Abstract

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

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