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All Journal agriTECH Indonesian Journal of Biotechnology Indonesian Food and Nutrition Progress Jurnal Teknologi Hasil Pertanian Journal of Applied Agricultural Science and Technology
Dian Anggraini Suroto
Department Of Food Technology And Agricultural Product, Faculty Of Food Technology, Universitas Gadjah Mada, Jl. Flora Bulaksumur, Sleman, Yogyakarta Indonesia 55281
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Materials Science & Nanotechnology

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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.
Boiler Ash of Oil Palm Shell as Adsorbent for Lead Adsorption Nurdiansyah, Nurdiansyah; Hidayat, Chusnul; Suroto, Dian Anggraini
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.93514

Abstract

Palm oil shells and fibers are widely used as fuel for factory boiler furnaces. However, boiler ash residue produced is often underutilized. This study aims to explore the use of boiler bottom ash (BBA) as an adsorbent for the adsorption of lead (Pb) and its subsequent application in palm oil mill effluent (POME) purification for water dilution in crude palm oil (CPO) processing. BBA was activated using 0.2, 0.4, 0.6, and 0.8 mol/L potassium hydroxide (KOH) solutions for 24 hours, and the carbonation was conducted at 400°C for 60 minutes. Factors, such as the concentration of KOH for BBA activation, pH levels, adsorption temperature, adsorption kinetics, and the application of the adsorbent in POME purification for water dilution in the CPO processing model, were evaluated. The results showed that the optimal KOH concentration was 0.4 mol/L, as determined by SEM, EDX, and lead adsorption analysis. The maximum adsorbent capacity of approximately 0.43 mg/g was obtained at 50°C and pH 4.6, with an adsorption rate constant of 5.97 per minute. The results also showed that the adsorption process followed the Langmuir model. In addition, the adsorption activation energy and the Arrhenius constant values were -28675.82 J/mol and 0.0001, respectively. The use of POME filtrate for water dilution had no effect on the free fatty acids, water content, impurities, or DOBI (Deterioration Bleachability of Index) in CPO. Lead value showed significant differences in all treatments without dilution. These results indicate that BBA activated with KOH can function as an adsorbent to reduce lead content. POME purified with BBA adsorbent has the potential to be used as diluent water in CPO processing to reduce raw water use and ultimately decrease POME production.
Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics Fajariyah, Anna; Rahayu, Endang Sutriswati; Farianti Djaafar, Titiek; Utami, Tyas; Anggraini Suroto, Dian; Marwati, Tri
agriTECH Vol 45, No 3 (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.86796

Abstract

Indonesian cocoa smallholder plantations frequently produced low-quality dry beans due to poor postharvest handling, necessitating improvements through controlled fermentation. This study evaluated pulp reduction and local microorganism starter addition in farmer-level cocoa fermentation on the microbiological, physical, and chemical properties of cocoa beans. Using a Factorial Randomized Block Design, the research included four experimental units: 1) spontaneous fermentation, 2) reduced-pulp fermentation, 3) starteradded fermentation, and 4) reduced-pulp and starter-added fermentation. Pulp was reduced by approximately 35%, and microorganisms utilized were Candida famata HY-37, Lactiplantibacillus plantarum subsp. plantarum HL-15, and Acetobacter sp. HA-37. The five-day fermentation resulted in the growth of yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). This was indicated by a peak fermentation temperature of 45 °C, a decrease in fermentation pH to 3.7, and a decrease in bean pH to 4.7, in line with total titratable acidity increasing. Over the course of two days, the Fermentation Index aboved 1.0. Pulp reduction raised fermentation temperatures and resulted in an earlier peak by the third day. The use of a starter can suppress fungal growth during fermentation. The total fungal population is lower in combining pulp reduction with starter addition fermentation cocoa beans. The physical properties met the Indonesian National Standard (SNI) 2323:2008/Amd I:2010. The chemical characteristics showed that the Fermentation Index was above 1.0, the bean pH values were from 5.16 to 5.36, and the reducing sugar contents were from 1.50 to 1.69 %. Incorporating starter treatment effectively inhibited fungal growth during fermentation. The combination of reducing pulp and adding starter inhibited fungal growth in fermented cocoa beans without affecting their physical and chemical properties.
Co-Authors Angelia Wattimury Aristya, Aristya Chusnul Hidayat Davinia, Alyssa Putri Endang Sutriswati Rahayu Endang Sutriswati Rahayu Fajariyah, Anna Farianti Djaafar, Titiek Icca Ratna Danila Manikharda, Manikharda Nia Agustina Nurdiansyah Nurdiansyah Putri, Yuniar Wika Perdana Rachma Wikandari Ratri, Dyah Sekar Purnama Rini Yanti Rini Yanti Rini Yanti, Rini Setyabudi, Francis M.C. Sigit Tri Marwati Tyas Utami Tyas Utami Utami, Whitney Jovanka