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Contact Name
Bayu Taruna Widjaja Putra
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Bayu@unej.ac.id
Phone
+62811350512
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journal@fanres.org
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IJ-FANRES Office Faculty of Agicultural Technology Jember University Jl. Kalimantan 37 Jember - Indonesia
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INDONESIA
IJ-FANRES
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 17 Documents
Photochemical analysis for selection of stress tolerant plant Yoo, Sung Yung; Lee, Mikyung; Ha, Suk Yong; Kim, Tae Wan
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.v1i1.7

Abstract

This electronic document is a “live” template and already defin This study was carried out to selection of abiotic stress tolerant plant species of sixty-eight plant species at Hantaek Botanical Garden in Korean using photochemical analysis. Many abiotic stresses have led to a decline in agricultural productivity and the disappearance of ecologically important plant species. Chlorophyll a fluorescence is a powerful tool to measure environmental stress response in plants. The polyphasic OJIP fluorescence transient was used to evaluate the behavior of Photosystem II (PSII) and Photosystem I (PSI) during the entire experiment period (from July to August). The photochemical reaction showed higher maximal chlorophyll fluorescence (Fp) intensity under heat and wet stress in forty-one plant species. In twenty seven plant species, chlorophyll fluorescence intensity showed a significant decrease. In wet stress, the fluorescence parameters related with electron transport on PSII and PSI reduced over twenty percent. As a result of the identifying under heat and wet stress, energy dissipation per reaction center (DIo/RC) was heavily affected. It was clearly indicated that the connectivity between photosynthetic PSII and PSI, i.e. electron transport, was far effective in the selection of stress tolerant plants.
AROMATHERAPY OIL MASSAGE FORMULATION FROM ESSENTIAL OIL: TUBEROSE FLOWER (Polianthes tuberosa) AND LIME OIL (Citrus aurantifolia) Rusdianto, Andrew Setiawan; Wiyono, Andi Eko; Fiana, Felly Halsa
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.v1i2.12

Abstract

Aromatherapy is a therapy that utilizes steam from the essential oils of certain plants. Essential oils are oils produced from plant parts, such as roots, bark, stems, flowers, leaves, and seeds that have volatile properties at room temperature without undergoing decomposition by means of distillation. This study aims to determine the effect of a comparison of the concentration level of essential oils on physical properties and consumer preferences and to find out the aromatherapy massage oil formulation that produces the best massage oil. This study uses a completely randomized design (CRD) with 1 factor, namely the difference in the ratio of the essential oil of the nightly flower to the essential oil of lime. The experiment was carried out 2 times. The usual dilution was 1 ml of essential oil in 50 ml of carrier oil. The treatments are P1 (0.2 ml of nightly essential oil: 0.8 ml of lime essential oil), P2 (0.4 ml of nightly essential oil: 0.6 ml of lime essential oil), P3 (0.5 ml nightly essential oils: 0.5 ml lime essential oil, P4 (0.6 ml nightly essential oils: 0.4 ml lime essential oil), and P5 (0.8 ml nightly essential oils), 2 ml of lime essential oil). The parameters observed were pH, specific gravity, viscosity, refractive index, color, and hedonic test.
The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons Habibah, Nurul Ummu; Albaar, Nurjanna; Rasulu, Hamidin
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021)
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.25

Abstract

Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.
Effect of Feeding Green Yeast Culture on the Growth Performance of Hanwoo Steers Wandita, Theresia Galuh; Bataar, Delgerzul; Joshi, Najuma; Julius, Mugambe; Hwang, Seong Gu
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.v1i1.6

Abstract

To overcome the loss in terms of mortality and morbidity as the result of the restriction of in-feed antibiotics, many alternatives have been proposed. Yeast cultures as feed additives have various physiological activities in ruminants. Supplementing yeast makes it possible to stimulate the growth of specific rumen microorganisms which ultimately improves the growth of ruminants. This study was designed to analyze the potential effect of green culture, a feed supplement with fermented yeast, in growth performance and immune status of Hanwoo steers. A total of 30 animals were divided into two experimental groups: Control and Green Culture. For each group, five pens were used. Three 6 to 8 months old Hanwoo steers were housed per pen. In-vitro rumen fermentation by the green culture was done to generate base evidence to reflect the In-vivo field trial results. It was found out that, the average daily gain of the treatment group (0.93±0.04kg) supplemented with green culture was significantly higher (p-value less than 0.05) than that of the control group (0.84±0.10kg). In-vitro, ruminal fermentation analysis showed that the total volatile acid content increased with the addition of green yeast culture. These results suggested that the ruminal digestibility of nutrients improved which is reflected in the increase in body weight. Moreover, there was an increase of acetic acid production, in the treatment group supplemented with GC, which is reported to be related to the formation of lipid precursor cells. Therefore, green culture seems to improve the growth of Hanwoo steers as well as their meat quality.
SOCIAL ENTREPRENEURSHIP ORIENTATION EFFECT ON FIRM PERFORMANCES: A CONCEPTUAL FRAMEWORK Hashom, Hasrul; Ariffin, Ahmad Shabudin; Sabar, Rohafiz; Ahmad, Hartini
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.v1i2.11

Abstract

Research on social entrepreneurship was variously published and has been dedicated to conceptual frameworks, synthesizing and integrating past study in fast growing economies environment. conducted to examine its performances in many angles. This is important since social entrepreneurship has become as new trend in business model globally and the trend also absorb in Malaysia`s commercial market. Although numerous studies have been done, specifically research on social entrepreneurship orientation not yet been tested over firm performance especially company with social mission objective. Therefore, this concept paper will focus and check on direct relationship on social entrepreneurship orientation as independent variable toward firm`s performance. Furthermore, this paper focuses on reviewing the social entrepreneurship performances especially in Malaysia. This study is important since the social entrepreneurship continue to grow blossomly for future country economy development as per stated by join partnership report by British Council, Yayasan Hasanah, United Nation ESCAP and Ministry of Entrepreneurship Development in “The State Of Social Enterprise In Malaysia”. To have an impact of the result, this study will implement Theory of Structural Contingency since it was widely used in previous research especially to test the ‘fit’ factors between variables. This conceptual paper able to develop understanding on diversity, meaning, and evolution of the social entrepreneurship phenomenon in the context of emerging economies; including to facilitate the community of social entrepreneurship researchers and practitioners respectively. It also can advance research in this domain with the aid of the proposed framework and the research questions proposed for future research.
The Analysis of Water Quality Compliance of Jompo River Irrigation in Jember Regency Wahyuningsih, Sri; Novita, Elida; Andriyani, Idah; Indarto, Indarto
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021)
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.24

Abstract

Jompo river is one of many tributaries in Jember regency has become one of water sources for residents nearby to meet their daily needs. People activities may lead to the emergence of pollution in Jompo river in long term. The measurement needs to determine water quality of the river. The research site ranged from Patrang to Kaliwates district with six nodes and covered a distance of 625 m. Based on the data analysis, average value of water quality in the river was characterized by 67 mg/l TSS (Total Suspended Solids), 72 mg/l TDS, pH at 6.73, 8.34 mg/l DO, 1.20 mg/l BOD, and EC at 145 µmhos/cm. Based on Government Regulation No. 82 of 2001 and Electricity value, the water quality of Jompo river was included in Grade II criteria. Jompo River was appropriate to irrigation water.
Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages Yahya, Faridah; Ting, Hun Tze
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.v1i1.2

Abstract

This study was aimed to determine the effect of different ratios of chicken meat to fresh oyster mushroom (Pleurotus sajor-caju) on the physicochemical properties and sensory acceptability of chicken sausages. Five formulations of sausages were prepared by different combinations of chicken meat with fresh oyster mushroom (100:0, 85: 15, 70: 30, 55: 45 and 40: 60). The physicochemical analyses included color profile, texture profile, calorie values, and proximate analysis were carried in triplicate while sensory acceptability of chicken sausages were evaluated using sensory acceptance test with 7-point of hedonic scale. Results indicated that the b* value as well as the hardness, springiness, cohesiveness, gumminess, and chewiness of sausages were significantly (p
HALAL-LOGISTICS VALUE CHAIN ON FIRM PERFORMANCES: A CONCEPTUAL FRAMEWORK Hashom, Hasrul; Ariffin, Ahmad Shabudin; Sabar, Rohafiz; Ahmad, Hartini
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.
Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth Belgis, Maria; Nafi’, Ahmad; Giyarto, Giyarto; Wulandari, Afina Desi
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021)
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
Cleaner Production Practices in Agroindustry: A Case of Small Scale Cheese Factory in Indonesia Suryaningrat, Ida Bagus; Novita, Elida; Kasanah, Uswatun
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.

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