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All Journal HAYATI Journal of Biosciences agriTECH Indonesian Food and Nutrition Progress Journal of Applied Food Technology
Setyabudi, Francis M.C. Sigit
Departement Of Food Technology And Agricultural Products, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Flora Street No 1 Bulaksumur, Yogyakarta 55281, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Other

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Journal : agriTECH

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The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles Nurhayati Nurhayati; Francis Maria Constance Sigit Setyabudi; Djagal Wiseso Marseno; Supriyanto Supriyanto
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.768 KB) | DOI: 10.22146/agritech.33103

Abstract

This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists.
Microbial Conversion of Rice Straw Into Lactic Acid Through Simultaneous and Separate Hydrolysis and Fermentation Yuliana, Eva; Indrati, Retno; Setyabudi, Francis Maria Constance Sigit; Ningsih, Dewi Pujo; Sardjono, Sardjono
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.81924

Abstract

Lactic acid is often produced from lignocellulosic materials through various steps, including pretreatment, hydrolysis, and fermentation. Therefore, this study aims to evaluate the conversion of lactic acid from rice straw using simultaneous and separate hydrolysis and fermentation. The process was initiated with and without pretreatment using Ca(OH)2 at 85 °C for 16 hours, followed by hydrolysis using Trichoderma reesei PK1J2 and fermentation with Rhizopus oryzae AT3. Hydrolysis and fermentation were performed simultaneously and separately. The results showed that pretreatment could reduce lignin content, but this process was not needed because Trichoderma reesei PK1J2 degraded lignin during hydrolysis. In addition, fermentation conditions in this study could not support the production of lactic acid by Rhizopus oryzae AT3. Based on biomass growth during the treatment, simultaneous hydrolysis and fermentation (108 mg/g dry substrate) was better compared to separate hydrolysis and fermentation (104 mg/g dry substrate).
Effects of Mixed Yeast Fermentation on Volatile Compounds Composition of Arabica Coffee Beans Utami, Whitney Jovanka; Suroto, Dian Anggraini; Setyabudi, Francis Maria Constance Sigit; Davinia, Alyssa Putri; Ratri, Dyah Sekar Purnama
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.87365

Abstract

Coffee is part of the most highly valued agricultural commodities, and fermentation is an alternative method to enhance the quality of coffee beans. Therefore, this study aimed to assess the effects of Wickerhamomyces anomalus and Kluyveromyces lactis on the fermentation of Arabica coffee, particularly the contributions to volatile compounds formed in roasted beans. The fermentation process was further carried out by incorporating W. anomalus and K. lactis for 48 hours at room temperature. The results showed that fermenting for 12 hours with mixed yeast inoculation significantly increased the total yeast count and volatile compounds. Additionally, the fermentation of Arabica coffee with mixed yeast inoculation at a 1:1 ratio produced the highest total titratable acidity and yeast count. The release of volatile compounds varied based on the activity of the microorganisms with the highest concentrations of naphthalene, α-himachalene, toluene 2, 4-diamine, and 3-pentanol detected in the samples. These results suggested that fermenting Arabica coffee with W. anomalus and K. lactis not only enhanced bean quality but also held promise for industrial application.
Co-Authors Abrian, Satriya Anang M Legowo Davinia, Alyssa Putri Dian Anggraini Suroto Djagal Wiseso Marseno Gasong, Beatrix T. H. Adhianata Indrati, Retno Ningsih, Dewi Pujo Nurhayati, Nurhayati Ratri, Dyah Sekar Purnama Sardjono Sardjono Sardjono Sardjono Sri Mulyani Supriyanto Supriyanto Umar Santoso Utami, Whitney Jovanka W. Mahakarnchanakul Yudi Pranoto Yuliana, Eva