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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
Smart Label with Color Indicator Made of Purple Sweet Potato (Ipomoea Batatas L.) on The Bottle Packaging of Pasteurized Milk Andrew Setiawan Rusdianto; Desita Wirda Ramadhan
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (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.v2i3.35

Abstract

Smart label has made it possible to monitor and communicate information about the quality of packaged foods. Smart label is immobilized with natural dyes that are sensitive to changes in pH, namely anthocyanins. The product used in this research is pasteurized milk. The pH quality of milk will affect the storage temperature. The purpose of this study was to develop a prototype smart label of purple sweet potato’s anthocyanin extract and to determine the feasibility of a smart label on the packaging as an indicator of milk freshness. Purple sweet potato extract was obtained by the maceration method using 96% ethanol and aquadest, which was acidified with acetic acid. The anthocyanin extract had a pH value of 5.60 ± 0.015 and an anthocyanin value of 70,163 ± 0.889 mg/100 g. The smart label shows milk freshness indicated by the changes in color. While a purple color indicates fresh milk, a faded purple color indicates that the milk is fairly fresh, and a reddish-purple smart label indicates the milk is not fresh. At room temperature storage, stale milk at 12 hours has a pH value of 5.84 ± 0.022 and a total microbe of 5.81 log10 or 6.5 x 105. In cold storage, stale milk on day 6 has a pH value of 5.92 ± 0.017 and a total microbe of 6.08 log10 or 1.2 x 106. The results of the feasibility of smart labels on pH stability indicate color changes in both acidic and alkaline conditions, but more stability is evident in acidic conditions.
Physicochemical Properties of Apple Snail Protein Hydrolysate (Pila ampullacea) and its Potential as Flavor Enhancer Erika Puspitasari; Dedin Finatsiyatull Rosida; Andre Yusuf Trisna Putra; Anugerah Dany Priyanto
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.74

Abstract

ple snail is a source of animal protein that has a high enough protein. Protein can be hydrolyzed by natural proteases, which one is bromelain. Enzymatic hydrolysis can produce hydrolysates containing peptides and amino acids that contribute to umami taste. The purpose of this study was to determine the effect of hydrolysis time and bromelain concentration on the physicochemical properties of apple snail hydrolysate. The optimal result in this study were used as natural flavor enhancer. This study used a completely randomized design with two factors. Factor I was the hydrolysis time (6 hours, 12 hours, and 18 hours) and factor II was the concentration of the bromelain (5%, 10%, and 15%). Based on the results showed that apple snail hydrolysate was influenced by hydrolysis time and bromelain concentration. The optimal result in this study was 18 hour hydrolysis treatment with 15% bromelain enzyme concentration had a yield 68.16%, degree of hydrolysis 72.09%, soluble protein 9.03%, total peptide 10.84 mg/mL, and glutamic acid 107.47 ppm. The application of apple snail protein hydrolysate  give characteristics of flavor enhancers as follows: soluble protein 7.76%, glutamic acid  99.42 ppm, solubility 94.79%, water absorption 5.80 mL/g, hedonic test color 4.10 (neutral), aroma 5.05 (like slightly), and taste 5.10 (like slightly).
Future Role of Bio-Microorganism Pesticide in Pakistan Sumia Urainab
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.87

Abstract

Microbial pathogens are disease-causing organisms that are spread in vast quantities in the pest population, similar to how chemical pesticides are applied. These microorganisms are utilized through introduction or inundative applications for organic control of bug bothers. Insects are vulnerable to a variety of illnesses brought about by infections, microscopic organisms, the parasite, protozoa, and nematodes, among different microorganisms. Insect microbial pathogens are being studied in depth in order to develop environmentally acceptable pest management solutions for agriculture. These days, plant protection environments and insect pest control are hampered by the development of chemical resistance and residues at higher trophic levels. Bio-pesticides have been replacing chemical pesticides to protect nontarget creatures from the harmful effects of chemicals in recent years. This research discusses the insecticidal characteristics of microorganisms, just as their potential utility in bother the board. 
The Preparation and Quality Evaluation of Biscuit Using Composite Flour by Mixing Wheat Flour, Chickpea Flour, and Peanut Flour Sangam Dahal; Anish Dangal; Mahalaxmi Pradhananga; Diksha Timsina; Prekshya Timsina
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.58

Abstract

The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80. Initial analysis showed that 7.5% roasted gram flour, 7.5% roasted peanut flour and 85% wheat flour can be blended to prepare quality biscuit. The protein content of biscuit ranged from 6.78% in wheat flour biscuit to 13.67% in composite flour biscuit. Fat (16.63%), crude fiber (1.96%), protein (13.67%), and ash content (2.805%) of composite flour biscuit was higher than that of wheat flour biscuit. The shelf life of the composite flour biscuit was studied for 90 days at 15-day interval. The initial and final values of acid value, peroxide value, and moisture were found to be 0.13 mg KOH/gm, 0.265 mg KOH/gm, 0.86 meq peroxide/kg fat, 1.904 meq peroxide/kg fat, and 4%, 5.1%, respectively. 
Compost enriched with effective microorganism and Bordeaux mixture on ginger bacterial wilt (Ralstonia solanaceurum) Epidemics in southwestern, Ethiopia Merga Jibat Guji; Mulukan Asfaw
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.60

Abstract

Ginger is one of the most widely cultivated spice grown in various cropping systems and locations throughout the southwestern Ethiopia. Bacterial wilt, caused by Ralstonia solanacearum, is one of the serious diseases of ginger in Ethiopia. Field experiments were conducted during 2019 and 2020 to assess effects of soil amendments on bacterial wilt development and epidemics at Tepi, southwestern Ethiopia. Three soil amendments practices: compost, effective microorganisms and Bordeaux mixture alone and in integration were evaluated. Treatments were arranged in a randomized complete block design with three replications. Compost at the rate of 7 ton/ha enriched with effective microorganisms and Bordeaux mixture treatment significantly reduced ginger bacterial wilt incidence, area under disease progress curve and disease progress rate. This treatment reduced bacterial wilt mean incidence up to 21.08 % as compared to untreated control plot. Compost at the rate of 7 ton/ha also slowed down epidemic progression of bacterial wilt and significantly reduced the disease parameters when effective microorganisms and Bordeaux mixture were integrated. The overall results indicated that integrated compost enriched with effective microorganisms and Bordeaux mixture was effective to slow down the epidemics of ginger bacterial wilt and sustain ginger production and productivity. Hence, integrated compost enriched with effective microorganisms and Bordeaux mixture along with other crop management systems are recommended to improve ginger production and productivity at southwestern Ethiopia and other similar ecologies. 
Effect of Proportion of Sorbitol and Sucrose with Pectin Concentration to Physicochemical and Sensoric Characteristics of Pedada Jam Gelato (Sonneratia caseolaris) Salsabila Ayu Sukma; Jariyah Jariyah
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.63

Abstract

Gelato is a frozen dessert that has lower fat and overrun content and higher sugar content than ice cream. Sorbitol can affect the texture of gelato and has lower glycemic index and calories than sucrose. Sucrose provides sweetness without cooling effect therefore it can balance the sweetness of gelato. Pectin can affect the melting speed and produce better stability of product. The addition of pedada fruit jam was to improve aroma, taste and nutrition. This study aimed to determine the effect of  proportion of sorbitol and sucrose with the concentration of pectin on the physicochemical and sensoric properties of pedada jam gelato. The experimental design used was  completely randomized design with two factors. Factor I was the proportion of sorbitol and sucrose (13:2, 12:3, 11:4%) and factor II was the addition of pectin (0.3, 0.5, 0.7%). The analysis parametes were fat content, overrun, melting time, viscosity, total solids, total sugar, soluble fiber, reducing sugar and organoleptic scale scoring test (taste, color, aroma, texture). The best treatment was the proportion of sorbitol and sucrose 11:4% with pectin 0.5% which had fat content 1.77%, overrun 26.97%, melting time 18.07 minutes, total solids 43.19%, viscosity 1577 cP, total sugar 16.68%, soluble fiber 2.16% and reducing sugar 3.63%. The result of the organoleptic scale scoring test showed a taste of 4.32 (sweet), color 3.56 (moderate dark brown), texture 4 (soft), and aroma 3 (moderate pedada fruit aroma). 
The valorization of the functional potential of tomato processed waste Utpalakshya Das; Subhajit Ray
International Journal on Food, Agriculture and Natural Resources Vol 3, No 2 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i2.95

Abstract

This investigation aimed to undertake an effective waste management strategy by valorizing the functional potential of thermally processed tomato processed waste fragments collected from three different zones of different states of India viz. Shillong (Sample A, Meghalaya), Falakata (Sample B, West Bengal), and Jalpaiguri (Sample C, West Bengal). Thermal processing of fragmented waste samples prior to the extraction process was carried out with three different drying techniques viz. solar drying, hot air oven drying, and combined drying. The experimental investigation with a comparative design revealed that the total phenolic content (TPC), lycopene content, and β-carotene content of solar dried waste fragments derived from samples A & B are significantly higher than those in sample C. Moreover, the sun-dried  pomace fraction of tomato waste contains the maximum amount of bioactive components viz. lycopene (303.452mg/kg in sample A, 297.96 mg/kg in sample B, and 203.583 mg/kg in sample C),  β-carotene content (299.6mg/kg in sample B, 299.1mg/kg in sample A, and 223.004 mg/kg in sample C) and total phenolic content (6.8698mg/kg in sample B, 5.9541mg/kg in sample A, and 5.7915mg/kg in sample C) followed by skin lycopene (282.297mg/kg in sample A, 276.8 mg/kg in sample B, and 182.603 mg/kg in sample C); β-carotene (280.41mg/kg in sample A, 278.002mg/kg in sample B, and 188.258 mg/kg in sample C) and total phenolics (6.4413mg/kg in sample B, 5.2633mg/kg in sample A, and 5.0223mg/kg in sample C) and seed lycopene (276.8mg/kg in sample B, 86.746 mg/kg in sample A, and 62.163mg/kg in sample C); β- carotene (85.23mg/kg in sample B, 84.01mg/kg in sample A, and 66.23mg/kg in sample C) and total phenolics (5.9228mg/kg in sample B followed by 4.6602mg/kg in sample A and 4.641mg/kg) respectively. The solar drying technique is considered to be a novel pretreatment process compared to other treatments e.g., oven drying, and combined drying, in the efficacy of extraction of bioactive components from tomato processed waste fractions due to its lower impact on heat-sensitive biomaterials.
Factors Affecting Tomato Productivity in Western Oromia, Ethiopia: Evidence from Smallholder Farmers Kifle Degefa; Getachew Biru; Galmesa Abebe
International Journal on Food, Agriculture and Natural Resources Vol 3, No 2 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i2.70

Abstract

Tomato is one of the most important fruit vegetable crops in Ethiopia supporting the livelihood and improving the economic life of many farmers. However, the productivity of the crop is low due to poor production management practices, limitations in the availability of pesticides and fungicides, limitations to access information, market fluctuation, and shelf life of the crop. The study was undertaken in western Oromia to understand major factors affecting the tomato productivity of smallholder farmers. It was based on the cross-sectional data collected from 135 randomly selected farmers during the 2019/20 cropping season. The data were analyzed using descriptive statistics and an econometric model. The result depicted that the productivity of tomatoes was significantly affected by inputs like labor, oxen power, fertilizer, and pesticides. From the OLS result, gender, education, family size, off/non-farm activities, farm experience, livestock holding, extension access, credit access, and market/traders information positively affected tomato productivity, while age and field distance was affected negatively. The variety and biotic factors affected the tomato productivity of smallholder farmers positively and negatively, respectively. The findings will be helpful for tomato producers, private companies, and other sectors that participated in crop production by solving the above important variables.
Lean Manufacturing Implementation in Indonesian Coffee Processor Sony Suwasono; Shinta Syafrina Endah Hapsari; Ida Bagus Suryaningrat; Djoko Soemarno
International Journal on Food, Agriculture and Natural Resources Vol 3, No 2 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i2.96

Abstract

The rapid competition between business and sustainability policy has encouraged the coffee industry in Indonesia to make their business more environmentally friendly. However, this initiative has yet to be fully underway. Several inefficiencies still prevail in Arabica coffee production sites, such as product defects in inventory, the inefficiency of production machine performance, and dependence on manpower that can increase the production and inventory costs. Therefore, the Arabica coffee agroindustry needs to improve its performance by addressing these issues in production activity using the lean manufacturing approach. Several tools proven influential to reduce waste in the agroindustry are Value Stream Mapping (VSM) and VALSAT. VSM could document the entire mapping of material and information management, but cannot classify the time required to complete the whole process. VALSAT has several derivative tools, but polyacrylamide (PAM) and Supply Chain Response Matrix (SCRM) are mostly used in agroindustry to classify value-added time of processes and illustrate the supply chain cumulative inventory of a company. The result of this study shows that the Indonesian Arabica coffee industry could reduce its cycle time by 57%, lead time by 63%, and changeover time by 50%. In addition, the recommendations result in the involvement of only 2 people during the drying process and eliminate the non-value-added time, while improving the overall production efficiency and capacity.
A Review: Pollinator Services and Its Economic Evaluation Navaraj Upadhyaya; Kalyani Bhandari
International Journal on Food, Agriculture and Natural Resources Vol 3, No 2 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i2.85

Abstract

Pollinators are a crucial part of our ecosystem which aids the life of almost all living organisms present in this universe, and their contributions are justifiable according to Paretian efficient conditions. Though the services are an inseparable part of our life, property rights issues have made it difficult to evaluate the real worth of their services by Coase guidelines, the possible externalities they put to this universe, and the actual impact that free raiders have caused. This paper is based on techniques to incorporate those hidden services in economic assessment and policy formulation. For the economic evaluation of their services, we can quantify their values based on people's willingness to pay for the service, which aids in estimating the market value of producer and consumer's surplus, and the cost of the alternate means to achieve the same services, through production factor method, etc. To identify the sustainability of these ecosystem services, the regulation of pesticide use has to be integrated with these services. Farmers should focus not only on monoculture, but also on intensive farming, chemicals, making the least use of GMOs, and following Permaculture techniques in living and cultivation.