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All Journal AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Ilmiah Padma Sri Kreshna
Eman Darmawan
Universitas Widya Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Social Sciences

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Studi Pengaruh Waktu Fermentasi terhadap Kualitas Nutrisi Tepache Berbahan Dasar Kulit Nanas (Ananas comosus (L.) Merr) Ahmad Fahri Muzzaqi; Ambar Rukmini; Eman Darmawan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2386

Abstract

This study aimed to evaluate the effect of different fermentation durations on the chemical, microbiological, and organoleptic qualities of tepache made from pineapple peel (Ananas comosus L. Merr) and to determine the optimal fermentation time. The fermentation process was carried out spontaneously at room temperature (±28–30°C) for 24, 48, 72, and 96 hours. The parameters observed included total sugar content, pH, vitamin C, flavonoid levels, total lactic acid bacteria (BAL), and organoleptic attributes such as taste, aroma, color, and overall preference. Laboratory chemical analyses, total plate count (TPC) methods for BAL, and hedonic sensory tests with untrained panelists were employed. The results demonstrated that fermentation time significantly affected all observed parameters. Longer fermentation times led to a decrease in total sugar and flavonoids, while pH and vitamin C levels increased. BAL counts peaked at 24 hours and declined thereafter. The 24-hour fermentation treatment produced the best results across chemical, microbiological, and sensory parameters, with a total sugar content of 1.36%, pH 3.66, vitamin C 5.94 mg/100 mL, flavonoid content 0.0038 mg/mL, and BAL count of 6.1×10⁷ CFU/mL. These findings suggest that pineapple peel has promising potential as a raw material for the development of functional beverages.
PENGARUH KOMBINASI TEPUNG TERIGU DENGAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK KIMIA, SENSORI KUE PUKIS Shaka Sakti Prasetyo; Eman Darmawan; Masrukan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2392

Abstract

This study investigated the effect of combining wheat flour and red bean flour on the chemical and sensory characteristics of pukis cake, aiming to identify the optimal concentration of red bean flour. A Randomized Complete Block Design (RCBD) with one factor and six treatment levels was applied. Sensory attributes evaluated included taste, aroma, color, texture, and overall acceptance, while chemical analyses measured moisture content, total dietary fiber, and anthocyanin levels. Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that red bean flour significantly influenced both chemical and sensory properties. Dietary fiber increased from 2.35% to 6.83%, and anthocyanin content rose from 2.06 mg/100g to 14.09 mg/100g. Moisture content showed no significant difference among treatments. Sensory qualities such as aroma, color, texture, and overall acceptance improved with higher concentrations of red bean flour, while taste remained favorable. Treatment P4 produced the best overall results, indicating it as the most optimal formulation. These findings demonstrate the potential of red bean flour as a functional ingredient in enhancing the nutritional and sensory value of traditional bakery products like pukis cake.
Pengaruh Substitusi Daging Ayam Dengan Tempe Terhadap Daya Terima Nuget Ilham Rizky Putra Wijaya; Eman Darmawan; Masrukan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2393

Abstract

This study aims to determine the effect of tempeh substitution on the chemical, physical, and organoleptic quality of chicken nuggets. The design used was a Completely Randomized Design (CRD) with one factor, namely the tempeh:chicken ratio (0:250, 100:150, 150:100, 200:50, 250:0) and three replications. The parameters tested included water content, ash, protein, fat, crude fiber, texture (chewyness), and organoleptic tests (color, aroma, taste, texture, and overall preference) by 30 panelists. Data were analyzed using ANOVA and further Duncan's Multiple Range Test (DMRT) 5%.The results showed that increasing tempeh substitution decreased the water, ash, and protein content, but increased the fat and crude fiber content. The texture of the nuggets became less chewy, and the organoleptic scores for color, aroma, taste, texture, and liking also decreased. The product most preferred by panelists was a nugget with a composition of 150 g tempeh and 100 g chicken, with a liking score of 3.66. This product has a light golden yellow color (3.63), a distinctive aroma of chicken nuggets (3.63), a chicken nugget taste (3.56), and a slightly hard texture (3.43). The chemical and physical compositions were water content 48.85% (wb), ash 1.61% (db), protein 12.12% (db), fat 4.31% (db), crude fiber 7.37% (db), and elasticity 15.78 mm. This research shows that tempeh has the potential as a raw material for healthy nuggets and an alternative functional food.
Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik Elisa Tri Nursari; masrukan; Eman Darmawan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2220

Abstract

Conventional mayonnaise is typically high in fat and cholesterol due to the use of oil and egg yolk as emulsifiers. This study aimed to develop a healthier alternative by formulating low-fat mayonnaise using soy protein isolate (SPI) as a plant-based emulsifier. The objective was to evaluate the physical and chemical properties of SPI-based mayonnaise selected through hedonic testing, and to compare it descriptively with a conventional sample (without SPI) and a commercial product. A Completely Randomized Design (CRD) was applied with five SPI concentrations: 0%, 1%, 2%, 3%, and 4%. Parameters observed included viscosity, texture, emulsion stability, color, pH, moisture, fat, and protein content. The 4% SPI formulation was identified as the most preferred based on sensory evaluation. Results showed that the 4% SPI sample had lower fat content (31.51%) and higher protein content (4.41%) than the reference samples. It also exhibited high viscosity (36,937.5 cP), good texture (0.094 N), excellent emulsion stability (96.80%), bright appearance (L=66.30; a=1.33; b=12.67), and a pH of 3.95. These findings suggest that SPI-based mayonnaise offers improved nutritional and physical qualities, making it a promising functional low-fat alternative favored by consumers.
Inovasi Diversifikasi Produk Pangan Fungsional Berbasis EmponEmpon Lokal sebagai Strategi Ketahanan Pangan di Kelurahan Kedungkeris Kecamatan Nglipar, Gunung Kidul Masrukan; Elisa Tri Nursari; Eman Darmawan; Bahri
Jurnal Ilmiah Padma Sri Kreshna Vol. 7 No. 2 (2025): Jurnal Padma Sri Kreshna
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v7i2.2091

Abstract

The development of product diversification based on empon-empon by the Seger Waras Agricultural Industry Group (KITSW) in Kedungkeris Village, Nglipar District, Gunungkidul Regency, faces several challenges, particularly in post-harvest handling, standardized herbal product processing, and conventional marketing strategies. Through the Community Partnership Program (PKM), the implementing team provided solutions via several forms of assistance: 1) training and mentoring in optimal post-harvest handling of empon-empon 2) training and mentoring in the production of simplisia and functional beverages based on empon-empon, and 3) training and mentoring in business management and digital marketing strategies. As a result of the program, proper post-harvest handling and processing practices were successfully implemented, leading to the production of simplisia and functional beverages under the brand “Saras Kasuri Toga”. Marketing efforts were also improved, not only through conventional methods but also via technology-based platforms such as the website https://kedungkeris-mart.com). This program has contributed to enhancing the competitiveness and welfare of the farmer group in managing their business, strengthening local food security, and creating new employment opportunities for the surrounding community. Keywords: diversification, local empon-empon, functional food, food sovereignty
Co-Authors Ahmad Fahri Muzzaqi Ambar Rukmini Bahri Dyah Titin Laswati Elisa Tri Nursari Ilham Rizky Putra Wijaya Masrukan Shaka Sakti Prasetyo