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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Tanty Sulistiani Widodo
Universitas Ma'soem
Agriculture, Biological Sciences & Forestry

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Efektivitas Ekstrak Kayu Secang sebagai Agen Curing Alami pada Mutu Daging Sapi Knuckle Tanty Sulistiani Widodo; Lina Herlinawati
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1706

Abstract

The knuckle is the hind leg portion of beef, often also referred to as coconut meat. This meat contains a complete range of nutrients, making it an ideal medium for microbial growth. Curing is a method of preserving meat by adding table salt as well as nitrate or nitrite salts to achieve a stable red color and distinctive flavor. However, the use of nitrite carries risks, as it can act as a precursor for the formation of nitrosamines, which are carcinogenic through their reaction with amine compounds. This situation highlights the need to develop safer alternative materials for the curing process. One promising alternative is sappan wood, which contains the red pigment brazilein, whose color characteristics are influenced by pH. The concentration of sappan wood extract has a positive and significant effect on antimicrobial activity, both in liquid and powdered forms. This study aims to compare the effectiveness of three types of sappan wood extract on the physical, microbiological, and sensory responses of meat, as well as to determine the best treatment based on these responses. The study employed a Completely Randomized Design (CRD) with one factor: the type of sappan wood extract, which consisted of three levels (liquid extract, powdered extract, and extract solution). Each treatment was repeated six times, resulting in a total of 18 experimental units. Observations included Total Plate Count (TPC), color difference, and sensory evaluation using a scoring method for color, aroma, and texture (handfeel) conducted by 10 selected panelists. The results showed that the best curing process was achieved using the sappan wood extract solution. The analysis of knuckle beef cured with the extract solution revealed a TPC of 913 cfu/mL, a color difference (?E) of 8.60, a color score of 4.03, an aroma score of 3.20, and a texture score of 3.67.
Pengaruh Lama Fermentasi dengan Kultur Mikroba Asam Laktat (Lactobacillus sp.) dan Teknik Roasting terhadap Kopi Arabika (Coffea arabica) Lenny Amelia HK; Tanty Sulistiani Widodo
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1721

Abstract

Arabica coffee is celebrated for its unique flavor profile, yet enhancing its global market competitiveness requires innovation in post-harvest processing. Fermentation using lactic acid bacteria (LAB) specifically Lactobacillus plantarum and Lactobacillus brevis holds promise for modifying the coffee’s flavor, boosting acidity, and enriching its aroma and flavor complexity. However, the use of this technique in Arabica coffee processing remains limited. This study therefore aims to examine how LAB fermentation and roasting techniques influence the quality of Arabica coffee. The key controlled variables were fermentation duration (0, 12, 48, and 72 hours) and roasting method, which included light roast (160°C), medium roast (180°C), and dark roast (200°C). The experiment followed a Factorial Randomized Complete Block Design (RCBD) with a 4×3 factorial arrangement and three replications, yielding a total of 36 experimental units. Data were analyzed using Analysis of Variance (ANOVA) as part of a quantitative descriptive analysis. Based on the research findings, it can be concluded that fermentation time, roasting technique, and their interaction significantly affect the pH and moisture content of Arabica coffee beans. Meanwhile, roasting technique alone significantly influences caffeine content. The optimal treatment identified in this study was Arabica coffee beans fermented with Lactobacillus plantarum for 24 hours followed by medium roasting (180°C), which yielded a pH of 5.18, moisture content of 3.77%, caffeine content of 1.20%, a cupping score of 78.35, and a chlorogenic acid (CGA) content of 18.16 mg/g of roasted coffee beans.
Pemanfaatan Limbah Kulit dan Bonggol Nanas Berbagai Varietas sebagai Substrat Fermentasi Tepache Menggunakan CRD Tanty Sulistiani Widodo; Lina Herlinawati Herlinawati; Sani Mustikawati Mustikawati; Gita Amalia Zukhruf
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1992

Abstract

Pineapple peel and core waste are abundant agro-industrial by-products that have not been optimally utilized. These materials are known to contain sugars, organic acids, and natural microflora, making them potential substrates for fermentation. One traditional fermented product that can be developed from pineapple peel and core is tepache, a Mexican fermented beverage typically made from pineapple peel, water, and sugar, and naturally fermented by microorganisms present in the raw materials and environment. Differences in pineapple varieties are presumed to affect the chemical composition of the peel and core, potentially resulting in variations in fermentation characteristics and product quality. This study aimed to evaluate the potential of pineapple peel and core waste from different varieties as substrates for tepache production and to assess the effect of variety on the physicochemical and sensory characteristics of the resulting product using a Completely Randomized Design. The experiment employed a single factor, namely pineapple variety, consisting of three treatments: Belik, Queen, and Honi, each with six replications. The fermentation process was conducted under controlled conditions with uniform formulation and fermentation time. The observed parameters included total sugar content, pH value, alcohol content, and sensory attributes such as color, aroma, taste, and aftertaste. Data were analyzed using Analysis of Variance at a 95% confidence level, followed by a post hoc test to determine differences among treatments. The results showed that pineapple variety had a significant effect on total sugar, pH, alcohol content, as well as sensory attributes of color, aroma, and aftertaste. However, no significant effect was observed on taste. The Honi variety produced the highest total sugar content and pH, the Queen variety resulted in the highest alcohol content, while the Belik variety achieved the highest sensory acceptance. Therefore, pineapple peel and core waste from different varieties demonstrated strong potential as substrates for tepache fermentation.
Co-Authors Gita Amalia Zukhruf Lenny Amelia HK Lina Herlinawati Lina Herlinawati Herlinawati Sani Mustikawati Mustikawati