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Mega Novita
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ijatf@upgris.ac.id
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+6224-8451279
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ijatf@upgris.ac.id
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Centre of Science and Technology Universitas PGRI Semarang Jl. Sidodadi Timur No. 24 Semarang Jawa Tengah Indonesia 50232
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Kota semarang,
Jawa tengah
INDONESIA
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
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Modification of Sorghum bicolor (L) Moench Starch: Review of HMT (Heat Moisture Treatment), Autoclaving Cooling, and Annealing Methods Riski Ayu Anggreini; Nurul Azizah Choiriyah; Armita Athennia
International Journal of Advance Tropical Food Vol 3, No 2 (2021): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i2.9927

Abstract

The use of sorghum in Indonesia is still not optimal even though it ranks as the third most cultivated cereal category. Its carbohydrate content, especially starch, is high enough to provide a large enough potential for sorghum to be developed and applied to food products. Starch is used for improving the final product characteristics such as texture, flavor, and functionality. Several physical modification methods have been investigated to improve the final product characteristics of sorghum. The physical modification method of starch has advantages over chemical or enzyme methods, it is easy to apply, safe, and faster. This review aims to summarize the physical modification of sorghum starch using heat moisture treatment, autoclaving cooling, and annealing methods for the characteristics or functionality produced. Heat moisture treatment (HMT) and Annealing have affected the swelling power and solubility significantly while Autoclaving Cooling increases the amylose content and significantly reduces the digestibility of the starch.
The Effects of Carrageenan Addition on The Quality of Broiler Chicken Meatballs Dioq Medi Syahputra; Nazaruddin Nazaruddin; Siska Cicilia
International Journal of Advance Tropical Food Vol 3, No 2 (2021): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i2.9610

Abstract

The purpose of this study was to determine the effect of adding carrageenan to the quality of broiler meatballs. The design of this study was a completely randomized design (CRD) with one factor, namely the concentration of carrageenan addition (A). There are 6 treatments, namely 0% (A1), 0.5% (A2), 1% (A3), 1.5% (A4), 2% (A5), and 2.5% (A6) with 3 repetitions. The parameters observed included chemical parameters (moisture content, ash content, protein, fat and fiber) and organoleptic parameters (texture, color, and taste) hedonic. The observed data were analyzed using Analysis of variance at a significant level of 5 %. If there is a significant difference, further tests are carried out using orthogonal polynomials for chemical parameters and Honest Significant Difference (BNJ) at the 5% level for organoleptic parameters. The results showed an increase in the concentration of carrageenan addition caused an elevate in water content, ash content, crude fiber content and protein but a decrease in fat content. Treatment A4 with 1.5% carrageenan is the best formula with a protein content, moisture, ash, fat, crude fiber of 16.94%, 17.12%, 0.85%, 2.38%, 1.65%, respectively and tend to be favored by panelists.

Page 3 of 3 | Total Record : 22

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