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All Journal Jurnal Teknologi Dan Industri Pangan Agroland : Jurnal Ilmu-Ilmu Pertanian Teknotan: Jurnal Industri Teknologi Pertanian BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Teknologi Pangan Jurnal Penelitian Pascapanen Pertanian agriTECH Indonesian Journal of Biotechnology INDONESIAN JOURNAL OF PHARMACY Journal of Food and Culinary Abdiformatika: Jurnal Pengabdian Masyarakat Informatika JURNAL REKAYASA KIMIA & LINGKUNGAN
Chusnul Hidayat
Faculty Of Agricultural Technology, Universitas Gadjah Mada Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Veterinary Other

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INCORPORATION OF SODIUM HYALURONATE AND NYAMPLUNG (Calophylum inophyllum) CAKE EXTRACT TO IMPROVE BIOPLASTIC CHARACTERISTIC : Umiyati, Rini; Hidayat, Chusnul; Millati, Ria; Teguh Ariyanto
BIOTROPIA Vol. 29 No. 1 (2022): BIOTROPIA Vol. 29 No. 1 April 2022
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2022.29.1.1626

Abstract

The cross-linking agent plays an important role in bioplastic mechanical properties. This study aimed to determine the effect of Sodium Hyaluronate (SoHA) as a synthetic cross-linking agent and the addition of Nyamplung Cake Extract (NCE) as an antimicrobial agent in the manufacture of bioplastic with hydroxypropyl starch (HPS) as based ingredient using the thermo-compression method. The novelty of the study was thiocyanate (SCN) formation in zone 3 (2161.66-2162.02/cm) and cyanate (C-N=O) in zone 6 (1,411.57 - 1,412.61/cm) of (1, 2 and 3%) SoHA bioplastic and cyanate formation in zone 6 and 7 (1,411.37 - 1,558.59/cm) of (1, 2 and 3%) SoHA – 20% NCE combined bioplastic originating from acetanilide group in SoHA and amide group in NCE. The formation of SCN and C-N=O in 2 and 3% SoHA bioplastic improved its sensitivity against gram-positive bacteria (Staphylococcus aureus) indicated by 0.6 mm and 0.45 mm inhibition zone, respectively. C-N=O formed in (1, 2 and 3%) SoHA – 20% NCE combined with bioplastic had 3.25 mm average inhibition zone against gram-positive bacteria (S. aureus), 2.75 mm against gram-negative bacteria (Escherichia coli), and 0.71 mm against fungi (Aspergillus niger). The analysis of mechanical properties showed that an addition of 3% SoHA was able to increase tensile strength and modulus of elasticity while reducing elongation, water solubility and water vapor permeability. Addition of (1, 2 and 3%) SoHA – 20% NCE resulted in a reverse effect.
Ozone-Induced Kinetic Deactivation of Aspergillus flavus in Nutmeg Seed (Myristica fragrans Houtt) Prasetia, Hendra Adi; Setyabudi, Francis Maria Constance Sigit; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.103217

Abstract

Aspergillus flavus is a fungal species frequently contaminating nutmeg seeds. Therefore, this study aimed to prevent sporulation by introducing gaseous ozone treatment. In the process, spore suspensions (4.8 x 10 7 spore/ mL) were exposed to ozone (0-11 ppm) for 90 min. Approximately 0.5 mL of each suspension was plated on CDA and incubated at 28 °C (7 days; 24 hours for the remaining samples) alongside the remaining 4.5 mL for 24-60 hours. The results showed that the treatment has significantly delayed the spore germination up to 60 hours. A positive correlation exists between the increasing gas concentration and the lowering of germination. Furthermore,  the reduction of A. flavus load after being treated was from 0.24-1.2 log spores/mL. The efficacy of this treatment is directly proportional to the concentration of ozone. The three proposed models, including the linear log regression, the Geeraerd shoulder, and the Weibull models, were fully suitable for describing spore inactivation kinetics, emphasizing the potential of ozone as an effective antifungal treatment for microbial control.
Enhancing the Quality of Ready-to-Drink Robusta Coffee through Enzymatic Decaffeination, Cold Brew Techniques, and Sterilization Puspita, Rahma Widya; Hidayat, Chusnul; Supriyadi, Supriyadi
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.103822

Abstract

Cold brew coffee has been reported to possess distinct sensory characteristics compared to hot brew. Therefore, this study aims to enhance the flavor of decaffeinated robusta cold brew coffee as a specialty coffee. The decaffeination process (using bromelain enzyme from pineapple), cold brew (immersion method), and sterilization techniques were used to examine the sensory qualities and physicochemical characteristics (color, pH, TDS, caffeine, chlorogenic acid/CGA, trigonelline, and volatile compounds) of decaffeinated robusta cold brew coffee and ready-to-drink decaffeinated robusta cold brew coffee. Medium-roasted robusta coffee was used in 2 different brewing methods, namely cold brew (T= 15 °C, 20 °C, 25 °C; t= 8, 10, 12 h) and hot brew as a control. The sensory analysis was conducted by trained panelists from Indonesian Coffee and Cocoa Research Institute using cupping technique. The Specialty Coffee American Association (SCAA) method was used to determine the flavor profile of a fine robusta cupping form.The results showed that the highest overall sensory score was obtained by decaffeinated cold brew robusta at 20°C for 8 hours. It contained 0.081 mg/100 g caffeine, 0.024 mg/100 g CGA, and 0.048 mg/100 g trigonellineSpecialty coffee could be defined as ready-to-drink cold brew coffee brewed at 20 °C for 10 hours, 25 °C for 8 hours, and 25 °C for 10 hours. Notes, such as brown sugar, honey, caramel, chocolate, and herbal, were enhanced by sterilization, while hot brew coffee presented a less favorable profile, scoring only 78.25.
Corrigendum to ‘Ethanolysis Pre-treatment of Crude Palm Oil in High Shear Reactor’ [agriTECH, (2025), 45, 1, 10.22146/agritech.81499] Hidrotunnisa, Hidrotunnisa; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.117205

Abstract

DOI of original article: https://doi.org/10.22146/agritech.81499Authors Correction:The authors regret a typographical error in the ABSTARCT page 41. It was written as 'yielding FAEE 1358±16 ppm and TCC 99.9±0.2%'. It should correctly read 'yielding FAEE 99.9±0.2% and TCC 1358±16 ppm'.
Co-Authors . Fatma Desiana Nuriza Putri Dian Anggraini Suroto Djajeng Sumangat Donny Widianto Donny Widianto Edy Subroto Fitriani, Amalia Hardjono Sastrohamidjojo Hendra Adi Prasetia Hidrotunnisa, Hidrotunnisa Ibrahim, T. Miftah Indro Prastowo Indro Prastowo Irfan Dwidya Prijambada Jasman . Jasman Jasman Kurniaditya, Viki Hendi M. Danu P. Kuntoro M. Taufik Maliana Puspa Arum Nurdiansyah Nurdiansyah Nurliyani Paradise, Paradise Pramudji Hastuti Pramudji Hastuti, Pramudji Pudji Hastuti Pudji Hastuti Purnama Darmadji Purnama Darmadji Darmadji Puspita, Rahma Widya Ramadhani, Anis Dwi Ria Millati Rini Yanti, Rini Setiowati, Arima Diah Setyabudi, Francis M.C. Sigit Soeparno Soeparno Sri Harmini Supriyadi - Supriyadi . Supriyadi Supriyadi Supriyadi Supriyadi Syahraeni Kadir Tatang Hidayat Teguh Ariyanto Umar Santoso Umiyati, Rini Wangsa, Chrisnadya Putri Yuliani Aisyah