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All Journal Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Journal of Food and Life Sciences Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Pangan dan Hasil Pertanian FaST : Jurnal Sains dan Teknologi Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Pertanian Andalas Jurnal Teknologi Hasil Pertanian Pasundan Food Technology Journal (PFTJ) SEMAR Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Pranata, Fransiscus Sinung
Universitas Atma Jaya Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : agriTECH

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Quality of Virgin Coconut Oil with Addition of Peppermint Oil Clarissa Hanjaya; Fransiscus Sinung Pranata; Yuliana Reni Swasti
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.306 KB) | DOI: 10.22146/agritech.43321

Abstract

Virgin coconut oil (VCO) is a pure coconut oil made from mature and fresh coconut meat. VCO is consumed for health-related reasons, but the unsaturated fatty acids of VCO are prone to oxidation. Mixing VCO with peppermint oil, which contains antioxidants, inhibits the oxidation of unsaturated fatty acids and thus prevents the rancidity of VCO. This research used the antioxidants from peppermint oil to improve VCO quality. VCO contains antioxidants, such as α-pinene, menthol, 1,8-cineol, camphor, flavonoid, borneol, tocopherol, and carotene. The treatments consisted of three peppermint oil concentrations (2.5%, 5%, and 7.5%) in VCO. Results showed that the additionof peppermint oil significantly improved VCO quality. The optimal concentration of peppermint oil in VCO was 7.5% with a water content of 0.05%, a free fatty acid value of 0.13%, a peroxide value of 0.53 mg eq/kg, an iodine value of 4.42 g I2/100 g, a total plate count of 0 cfu/mL, and antioxidant activity of 90.28%.
The Quality of Snack Bar with Jack Bean Tempeh Flour and Red Dragon Fruit Albedo Extract Substitution Alvina, Devi; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
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.102485

Abstract

The snack bar is a grab-and-go food with wheat flour as the primary component. In this context, exploring alternative substitute ingredients is necessary to strengthen food security, reduce Indonesia’s dependence on wheat, and increase the nutritional content of snack bars. Generally, snack bars have a high-carbohydrate content. In this research, wheat flour was substituted with jack bean (Canavalia ensiformis) tempeh flour to enhance protein content, and red dragon fruit (Hylocereus polyrhizus) albedo extract was used to improve fiber content. Therefore, this research aimed to determine the chemical, physical, microbiological, and organoleptic properties, and to identify the best formulation of snack bars using jack bean tempeh flour and red dragon fruit albedo extract as substitutes. A Completely Randomized Design (CRD) method was used with four formulation treatments. The ratios of wheat flour, jack bean tempeh flour, and red dragon fruit albedo extract in the formulation were 100:0:0 (K), 80:15:5 (A), 65:25:10 (B), and 50:35:15 (C), respectively. Significant differences were analyzed on chemical, physical, and microbiological results using One-Way ANOVA and followed by a post-hoc Duncan Multiple Range Test (DMRT). The snack bar results ranged from 9.62-18.47%, 1.13-2.40%, 16.81%-19.53%, 6.01-9.76%, 52.56-65.26%, 0.96-11.24%, 2.09-11.27%, and 15.55-32.02 N moisture, ash, fat, protein, carbohydrates, insoluble fiber, soluble fiber contents, and hardness, respectively. The microbial test met the requirements for contamination according to the Indonesian Food and Drug Authority (BPOM). The best formulation for the snack bar was identified in treatment B (65:25:10).
Co-Authors Agatha, Prima Novi Aida, Yuniarti Alvina, Devi Anisa Safira Kusuma Wardani Anita Gunawan Anna Julie Chandra Priharyanto Apriliani Theodora Atmodjo, P. Kianto Boy Rahardjo Sidharta Cahyanto, Martinus Dwi Clarissa Hanjaya Clarita Angelina Coritama, Claudia Darmaningtyas, Bernadetta Hera Ekawati Purwijantiningsih, Ekawati Engko, Sara Putri F. Nindita Apiliani Putri Febriani, Yunisha Gisela Dian Prasetyani Hariyanto, Sapto Eko Haryo Sukamdani Ivan Pratama Hartoyo Junior, Bekerpin Khilda Azka Krisnani, Fransisca Maria L.M. Ekawati Purwijantiningsih Leonard, Patricia Leonie Margaretha Widya Pangestika Liya Hertanti, Beatrik Maria Sekar Kinanthi Medi Rambu Kareri Emu Oktaviani, Cecilia Anis Oktaviani, Yustina Wanda Dwi Pakalla, Veronika Nersy Paksi Mantara, Crispinus Devico Paramita, Brigitta Laksmi Paramita, Intan Diah Purwijantiningsih , Ekawati Purwijantiningsih, L. M. Ekawati Putra, Libertus Anggit Martini Lunggono Putri, Agatha Dewinta Anesthi Putri, Cindy Yong Kurnia Reni Swasti, Yuliana Saputra, Dian Ariani Setyasih, Martina Sidharta, B. R. Siedharta, Alexander Ryu Souisa, George M. Sudigdo, Parceline Nathalie Sugianto, Emanuella Priscilia Swasti, Yuliana Reni Tarudea, Gisela Cita Wijoyo, Arif Windyasari, Alexandra Paska Selma Yuliana Rani Swasti Yuliana Reni Swasti Zefanya Agatha Chandra