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Contact Name
Bayu Taruna Widjaja Putra
Contact Email
Bayu@unej.ac.id
Phone
+62811350512
Journal Mail Official
journal@fanres.org
Editorial Address
IJ-FANRES Office Faculty of Agicultural Technology Jember University Jl. Kalimantan 37 Jember - Indonesia
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INDONESIA
International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Published by FANRes-Network
ISSN : -     EISSN : 27224066     DOI : https://doi.org/10.46676/ij-fanres
Core Subject : Agriculture,
IJ-FANRes is an international and cross-disciplinary scholarly and scientific open access, open-source journal on the science and technology of Food, Agriculture, and Natural Resources. Our aim is to encourage Professors, Researchers, and Students to publish their experimental and theoretical research, along with the full set of schematics, and methodological aspects to accelerated and rapid dissemination of leading edge technologies emerging in Food, Agriculture, and Natural Resources. The journal publishes original research and review papers. Particularly the journal is focused on the following areas: • Food Engineering and Processing • Microbiology • Industrial crops and Products • Sensors, instrumentation / Internet of Things(IoT) • Modelling / Optimization • GIS / Remote Sensing • Artificial Intelligence / Machine Learning • Spectroscopy • Contamination mitigation and prevention • Irrigation • Agronomy • Socio-Economics • Supply/Value-Chain • Food, feed and fiber process Other areas not mentioned above also accepted as long as they provide Science and technology solutions supporting the fields of Food, Agriculture, and Natural Resources.
Articles 76 Documents
The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival Mohd Idris Nor Idzwana; Khor Sen Chou; Ramisah Mohd Shah; Norhidayah Che Soh
International Journal on Food, Agriculture and Natural Resources Vol 1, No 1 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i1.4

Abstract

Strawberry (Fragaria x ananassa) is a highly perishable product and rarely to be kept for more than 7 days. Cold chain system is the only methods apply in Malaysia strawberry industry to prolong the shelf life and preserve the quality of strawberry. UV light treatment proved to be effective in inhibit microbial loads and delay ripening process of fruit products where short wavelength (254 nm) ultraviolet-C was proved in keeping the freshness and quality of fruits or vegetables. This experiment was conducted to determine the effect of UV-C irradiation on extending shelf life and to determine the optimum radiation intensity of UV-C treatment on postharvest quality of treated strawberry. A total of 399 of strawberries cv. Festival were harvested in red colour with maturity stage of >80 – 85% from Cameron Highlands’s strawberry farm. The strawberries were exposed to different doses (0, 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 kJ/m2) of ultraviolet-C (254nm, UV-C) radiation. The treated strawberries were randomly placed in the polystyrene trays and stored in the dark chilling room at -5Cº for 9 days. The significant differences were found when the highest level of dosage was applied. UV-C treated strawberries with the highest doses (1.0 kJ/mº) are significantly firmer (0.557N), higher total soluble solids content (7.5 ºBrix) and ascorbic acid contain (0.518mg/ml) on day 9 (p
Effectiveness Test of Parasitization by Parasitoid Tricogramma japonicum in Controlling White Rice Stem Borer (Scirphopaga innotata) Susilawati Astrodjojo; Suratman Sudjud; Sri Soenarsih DAS
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.26

Abstract

Rice is an essential food crop besides corn and soybeans. The need for rice each year increases along with population growth. One of the pests affecting rice is the white rice stem borer. The present research aimed to test the effectiveness and to examine the interaction between plant age and the number of Tricogramma japonicum parasitoid. The research was carried out at the Agrotechnology Laboratory of the Faculty of Agriculture, Khairun University, Ternate, and the rice fields of Bumi Restu village SP I, East Wasile district. The research design operative was a randomized block design where factor A (A1 = 21 DAS, A2 = 42 DAS, A3 = 56 DAS) was the age of the plant, and factor B (B0 = 0, B1 = 50, B2 = 100, B3 = 150) was the number of eggs of Corcyra cephalonica. Biological control using different amounts of Trichogramma japonicum parasitoid led to different interactions and results for each tested parameter. For the number of egg groups, there was no interaction with plant age, but the treatments which were found effective in suppressing stem borer populations were B2 and B3 (100 and 150). The most effective pias as indicated by damage intensity parameter was B3 (150), which was applied to plants aged 21 DAP. Furthermore, for plant height, different number of parasitoids poses significantly effective results. Percentage unhulled grain of pias B3 (150) causes insignificant damage. For production there is no interaction with plant age, but pias B2 (100) shows high yield. The conclusion is that pias B3 (150) applied to 21 days of plants is very effective in controlling white rice stem borer.
Corn Wingko Processing Optimization Using Response Surface Methodology Jariyah Jariyah; Wicaksono L A; Septi N D
International Journal on Food, Agriculture and Natural Resources Vol 1, No 2 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i2.19

Abstract

Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to being an economic commodity, corn contains fiber which is useful for digestion. This study aims to determine the effect of the proportion of corn flour, sticky rice flour and tapioca on the physical and chemical properties of wingko. This study uses the Response Surface Methodology (RSM) method with the experimental design of the Central Composite Design (CCD) using 3 factors of 5 levels, namely the proportion of corn flour (43.18; 50; 60; 70; 76.82) (w / w), flour sticky rice (23,18; 30; 40; 50; 56,82) (w / w), tapioca flour (6,59; 10; 15; 20; 23,41) (w / w) are then processed using Design Expert software 7.1.5. The parameters observed were corn flour including water content, ash, starch, amylose, crude fiber and yield, in glutinous rice flour and tapioca including starch and amylose content, while in wingko products included water content, aw, starch, crude fiber and texture. The results showed that corn flour had a moisture content of 7.12%, ash 0.34%, starch 84.72%, amylose 21.22% of the total ingredients, crude fiber 1.15% and yield of 79.8%. Glutinous rice flour has a starch content of 81.98% and amylose 1.02% of the total ingredients while tapioca flour has a starch content of 78.71% and amylose 20.63% of the total ingredients. The optimum conditions of wingko products were obtained in the proportion of corn flour: sticky rice: tapioca 50:38:20 (w / w) with 23.46% moisture content, aw 0.881, starch content 50.87%, crude fiber 2.78% and texture 0.01194 mm / gs had desirability 0.831.
Evaluate of Coffee Husk Compost Endar Hidayat; Asmak Afriliana; Gusmini Gusmini; Masuda Taizo; Hiroyuki Harada
International Journal on Food, Agriculture and Natural Resources Vol 1, No 1 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i1.8

Abstract

Purpose In this study, to evaluate the physico-chemical properties of coffee husk compost. Methods The compost process in aerobic condition for 84 days. Physico-chemical parameters were analyzed. In addition, the seed germination, leaf width, stem length and fresh weigh yield of compost were investigated on matured compost using Brassica rapa. Results The obtained results indicate that the pH value 7.72 and EC value 12.54 ms/cm. The total carbon value 37.41%. The total nitrogen value 2.05%. The C/N ratio value 18.2. The seed germination indicate that compost was matured with range 80-100%. On compost yields the optimum doses of the Brassica rapa 3% with leaf width 1.3 cm, stem length 5.1 cm and fresh weight 2.18 gram. Conclusion Generally, the final compost can be served as organic matter for improving soil and plant.
Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice Lailatul Azkiyah; Yukihiro Yamamoto; Shinjiro Ogita; Tomoyuki Yoshino
International Journal on Food, Agriculture and Natural Resources Vol 1, No 1 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i1.1

Abstract

Lemon (Citrus limon) juice was nanoencapsulated in whey protein concentrate (WPC)-pectin complex coacervates, and then dried using freeze-drying to produce solid nanocapsules. To optimize the nanoencapsulation condition, central composite design (CCD) of response surface methodology (RSM) was implemented. WPC (%), pectin (%) and pH level were taken as variables, while antioxidant activity and D-limonene content as responses. The optimized condition was in 6.0% WPC and 3.0% pectin at pH 3.1 by maximize the responses. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images showed the morphology of lemon juice nanocapsules as spherical nanoparticles with an average size of 22.3 nm.
Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature Winda Amilia; Andi Eko Wiyono; Dhifa Ferzia; Andrew Setiawan Rusdianto; Ida Bagus Suryaningrat; Nidya Shara Mahardika; Bertung Suryadarma
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.20

Abstract

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.
Utilization Of Tobacco Stem (Nicotiana tabaccum L) As Tray Egg Filler Andrew Setiawan Rusdianto; Winda Amilia; Fatma Dewi
International Journal on Food, Agriculture and Natural Resources Vol 1, No 2 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i2.9

Abstract

Generally only used the leaves of tobacco plants as raw material for cigarette and stems discarded as waste. The use of waste tobacco rod has the potential to be converted into primary packaging such as trays range chicken eggs because it has a high cellulose content. Tobacco rod contains a relatively high amount of cellulose, reaching 56.10 percent of dried tobacco stalks. The process is done in making pulp fiber or tobacco stem malalui process of alkali (NaOH) with specific concentration to produce pulp that is good. The use of NaOH aims to degrade lignin by means of partial overhaul of bond. The existence of lignin in the pulp generally unfavorable effect on the quality of pulp for fiber becomes rigid, Statistical data analysis using ANOVA If treatment showed differences do a further test using Duncan's Multiple Range Test (DMRT) at significance level of 5 percent. The data generated is the highest grammage at 5 percent NaOH treatment amounted to 201.1 g.m-2 and the lowest 15 percent NaOH treatment 132.8 g.m-2, the highest thickness of 5 percent NaOH treatment of 2.509 mm and the lowest 15percent NaOH treatment of 1,835 mm. The highest density of 5 percent NaOH treatment of 80.81 kg.m-3 and the lowest at 10 percent NaOH treatment of 57.61 kg.m-3. While the highest tensile resistance in the treatment of 10percent NaOH 76.27 N.m-1 and the lowest at 5 percent NaOH treatment is 45.82 N.m-1, the highest thickness of 5percent NaOH treatment of 2.509 mm and the lowest 15 percent NaOH treatment of 1,835 mm. The highest density of 5 percent NaOH treatment of 80.81 kg.m-3 and the lowest at 10 percent NaOH treatment of 57.61 kg.m-3. While the highest tensile resistance in the treatment of 10 percent NaOH 76.27 N.m-1 and the lowest at 5 percent NaOH treatment is 45.82 N.m-1, the highest thickness of 5 percent NaOH treatment of 2.509 mm and the lowest 15 percent NaOH treatment of 1,835 mm. The highest density of 5 percent NaOH treatment of 80.81 kg.m-3 and the lowest at 10 percent NaOH treatment of 57.61 kg.m-3. While the highest tensile resistance in the treatment of 10 percent NaOH 76.27 N/m and the lowest at 5 percent NaOH treatment is 45.82 N.m-1
Cleaner Production Practices in Agroindustry: A Case of Small Scale Cheese Factory in Indonesia Ida Bagus Suryaningrat; Elida Novita; Uswatun Kasanah
International Journal on Food, Agriculture and Natural Resources Vol 1, No 1 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i1.5

Abstract

The liquid of mozzarella cheese whey usually discharged directly into the environment and allegedly become one of the causes of pollution. Therefore, further handling was required to reduce waste pollution and to improve the efficiency of clean production. The purpose of this study was to evaluate cleaner production practices and to propose a high potential product made from whey waste of cheese factory. The method that used in this research are direct survey, discussion, and questionnaire addressed to some key persons for the determination of assessment scores. Clean production analysis was implemented for determine the source of pollutants and to get alternative clean production actions that are potentially to be applied. The result of the research showed that proposed alternative product were making producing of yogurt, kefir, and liquid fertilizer. Based on proposed alternatives, production of yoghurt was the highest priority scale to be implemented with the highest score and economic feasibility.
Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth Maria Belgis; Ahmad Nafi’; Giyarto Giyarto; Afina Desi Wulandari
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.22

Abstract

Aromatic ginger (Kaempferia Galanga L.) is a spice plant that has a high volatile content with active compounds of ethyl p-methoxy cinnamate (23.65%) and ethyl cinnamate (5.98%). These two compounds have been reported to have antibacterial activity against Streptococcus pyogenes and Staphylococcus aureus, which are two types of bacteria that can cause sore throat. The application of aromatic ginger essential oil on hard candy can potentially reduce inflammation in the throat. This study aims to determine the effect of aromatic ginger essential oil concentration on hard candy in inhibiting the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria and to determine their acceptance by the panelists. This research was conducted with 6 treatments of variations in the concentration of aromatic ginger essential oil, including 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The results showed that the higher the concentration of aromatic ginger essential oil on hard candy would further increase the inhibition of the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria. The highest inhibitory activity and the highest panelist acceptance was 1% essential oil concentration with 3.29% moisture content, 0.12% ash content, and 7.13% reducing sugar. The use of aromatic ginger essential oil on hard candy as a flavoring and well as inhibiting the growth of strep throat-causing bacteria (Streptococcus pyogenes and Staphylococcus aureus) has the potential to be developed. Keywords: Antibacterial, hard candy, aromatic ginger, essential oil, Streptococcus pyogenes, Staphylococcus aureus
HALAL-LOGISTICS VALUE CHAIN ON FIRM PERFORMANCES: A CONCEPTUAL FRAMEWORK Hasrul Hashom; Ahmad Shabudin Ariffin; Rohafiz Sabar; Hartini Ahmad
International Journal on Food, Agriculture and Natural Resources Vol 1, No 2 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i2.10

Abstract

Various research on logistics has been conducted to examine Logistics Service Provider (LSP) firm performances in many angles. This is important since logistics service has become an important industry globally and the trend also absorb in Malaysia`s commercial market. Growing in innovation trend was also effected logistics when demand on green logistics take place in international stages on awareness over environmental issues. In line with this development, halal-value creation concept also emerges and constructively contribute to the sustainability of the industry. Therefore, there is a discrepancy in the study of business models, particularly on the firm performance that have not yet been tested in the role of halal and green logistics as a catalyst for marketing strategies that can benefit a company. Thus, this concept paper will conduct an effort and check previous literature related to business performance to see the direct relationship on halal and green logistics as independent variable toward firm`s performance. Through this conceptual study, halal-green logistics will be dedicating as element of sustainability marketing in firm`s performance; which environmental and contamination issues will be highlights and address accordingly. This study will propose Resource-based View Theory as underpinning theory to prove inclination of relationship between variables. Finally, the paper will provide Halal-Logistics Value Chain conceptual framework as initiative to facilitate the global community of researchers and practitioners in understanding the diversity, meaning, and evolution of the halal-green logistics phenomenon in the context of emerging economies, also as improving firm performance.