cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota manado,
Sulawesi utara
INDONESIA
Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 26851954     DOI : https://doi.org/10.35791
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jl. Kampus UNSRAT Kleak, Manado 95115
Arjuna Subject : -
Articles 112 Documents
 4   5   6   7   8 
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria F.; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37258

Abstract

AbstractAntioxidants can inhibit oxidative stress. Red dragon fruit (Hylocereus polyrhizus) is a source of plant containing antioxidant flavonoids. The processing of red dragon fruit into puree can maintain the nutritional value and taste of the fruit. The purpose of this study was to identify the antioxidant profile and antioxidant activity of red dragon fruit puree (Hylocereus polyrhizus) which was produced through the pasteurization process at temperatures of 65oC, 75oC, 85oC.The method used in this research is the experimental method. The parameters measured were the analysis of bioactive compounds which included total phenols, flavonoids, anthocyanins, antioxidant activity using the DPPH and FRAP methods, water content and crude fiber content. The results obtained in this study were total phenol at 65oC 1,15 mg GAE /g, 75oC 0,94 mg GAE /g, 85oC 0,91 mg GAE /g, 95oC 0,84 mg GAE /g, levels of flavonoids in 65oC treatment 0,71 mg QE /g, 75oC 0,70 mg QE /g, 85oC 0,70 mg QE /g, 95oC 0,56 mg QE /g, anthocyanin levels at 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, IC50 value for antioxidant activity of DPPH method at 65oC 4,18 mg /ml, 75oC 107,74 mg /ml, 85oC 109,22 mg /ml, 95oC 112,56 mg /ml, the antioxidant activity of the FRAP method at 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, water content at 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% and crude fiber content at temperature 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%.The conclusion of this study is that higher pasteurization temperature treatment can reduce the content of bioactive compounds and antioxidant activity in red dragon fruit puree.Keywords: Red Dragon Fruit Puree, Antioxidant Profile, Antioxidant Activity
KARAKTERISTIK FISIKOKIMIA SNACK BARS TEPUNG AMPAS KELAPA (Cocos nucifera L.) DAN TEPUNG UBI JALAR KUNING (Ipomea batatas L.) Pandiangan, Cenny Sulastri Br.; Langi, Tineke M.; Mandey, Lucia C.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.38855

Abstract

ABSTRACTModern community life makes the need for fast food increases. One of the fast foods that is often consumed is cereal and beans. This research was conducted to produce snack bars that are healthy and rich in fiber. This study uses a completely randomized design (CRD) research method with the treatment of coconut pulp and yellow sweet potato flour, each treatment is carried out with 3 replications. The parameters tested were chemical properties (water content, ash content, protein content, fat content, carbohydrate, crude fiber, and antioxidant activity), physical properties (hardness test), and sensory properties (color, taste, scent, and texture).Based on the organoleptic test results of snack bars the panelists preferred were treatment C (50% coconut pulp flour : 50% yellow sweet potato flour) with moisture content of 28.28%, ash content of 1.60%, protein content of 7.74%, content of fat 14.27%, carbohydrates 48.11%, crude fiber 12.51%, antioxidant activity 49.64 ppm, and in terms of physical properties the hardness level is 80.55 mm/g/sec. Keywords : Snack Bars , Coconut Pulp Flour, Yellow Yam Flour ABSTRAKKehidupan masyarakat yang modern membuat kebutuhan makanan siap saji semakin meningkat. Salah satu makanan siap saji yang sering dikonsumsi adalah sereal dan kacang-kacangan. Penelitian ini dilakukan untuk menghasilkan produk snack bars yang sehat dan kaya akan serat. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan perlakuan tepung ampas kelapa dan tepung ubi jalar kuning masing-masing perlakuan dilakukan dengan 3 kali pengulangan. Parameter yang diuji adalah sifat kimia (kadar air, kadar abu, kadar protein, kadar lemak, karbohidrat, serat kasar, dan aktivitas antioksidan), sifat fisik (uji tingkat kekerasan), dan sifat sensoris (warna, rasa, aroma, dan tekstur).Berdasarkan hasil uji organoleptik snack bars yang paling disukai panelis adalah perlakuan C  (50% tepung ampas kelapa : 50% tepung ubi jalar kuning) dimana kadar air 28,28%, kadar abu 1,60%, protein 7,74%, lemak 14,27%, karbohidrat 48,11%, serat kasar 12,51%, aktivitas antioksidan 49,64 ppm, dan sifat fisik tingkat kekerasan 80,55 mm/g/det.Kata kunci: Snack bars, Tepung Ampas Kelapa, Tepung Ubi Jalar Kuning
ANALISIS EKONOMI MESIN PENGERING PADI (ORYZA SATIVA L.) MENGGUNAKAN VERTICAL DRYER AGRINDO TIPE VRD60 DI KELOMPOK TANI HARAPAN BERSAMA DI DESA BIGO SELATAN Paembonan, Fijar Y.; Molenaar, Robert; Rumambi, David P.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37786

Abstract

AbstractThis study aims to analyze the economy, total costs and economic feasibility of the rice drying process using the VRD60 type AGRINDO vertical dryer in Harapan Bersama Farmer Group in Bigo Selatan Village, Kaidipang District, Bolaang Mongondow Utara Regency, as well as the total cost of the drying process and the economic feasibility of the machine. The results showed the total drying cost of Rp. 126,908/hour. The break even point value or operational break even point of the VRD60 dryer is at an operating level of 443,620 kg/year or the equivalent of Rp140,741,126/year. Analysis of the operational feasibility of the AGRINDO vertical dryer type VRD60 dryer based on the amount of service potential available using a commercial scale calculation basis, the NPV value of Rp. 186,651,936.62, the IRR of 11%, the B/C ratio of 1.07. This condition shows that the dryer is economically feasible. Based on the conditions in the field the machines do not operate in conditions that guarantee sustainability. The sensitivity analysis shows that changes in the variable working hours per year and the price of drying services are very influential on the feasibility of operations with the lowest level being the service price of 1.43 times the total cost of drying services. Keywords: economics analysis. vertical dryer, paddy
KARAKTERISTIK SENSORIS DAN KIMIA FLAKES DARI TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate L), UBI JALAR KUNING (Ipomea batatas L) DAN KACANG MERAH (Phaseolus vulgaris L) Ardiyani, Niluh Putu Sri; Nurali, Erny J. N.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.38856

Abstract

ABSTRACTThe parameters tested were sensory properties (color, taste, smell and texture) and chemical properties (moisture content, ash, fat, protein, carbohydrate and total calories). From the results of the study it was stated that flakes made from a mixture of goroho flour, yellow sweet potato flour and red bean flour had sensory characteristics in the form of a gray to-brown color, had goroho flavored, having a sweet and crispy taste increasing with the  increasing numbers of yellow sweet potato flour. In conclusion, the most preferred formula for flakes is flakes made from 60% goroho flour + 30% yellow sweet potato flour + 10% red bean flour, based on the overall organoleptic assessment results obtained an average value of 3.59 (categorized as like). Flakes made from a mixture of goroho flour, yellow sweet potato flour and red bean flour have a chemical composition with a range of moisture content values of 2.41% - 2.75%; ash 3.59% - 4.07%; fat 0.16% - 0.22%; protein 4.02% - 4.30%; carbohydrates 89.05% - 89.42% and calories 374.44 kcal - 375.74 kcal per 100 g  Keywords: goroho plantain, yellow yam, red bean, flakes. ABSTRAKParameter yang diuji adalah sifat sensori (warna, rasa, bau dan tekstur) dan sifat kimia (kadar air, abu, lemak, protein, karbohidrat dan kalori total). Dari hasil penelitian disebutkan bahwa serpih yang terbuat dari campuran tepung goroho, tepung ubi jalar kuning dan tepung kacang merah memiliki ciri sensoris berupa warna abu-abu hingga kecoklatan, memiliki rasa goroho, memiliki rasa manis dan renyah. rasa semakin meningkat dengan bertambahnya jumlah tepung ubi jalar kuning. Kesimpulannya formula yang paling disukai untuk flakes adalah flakes yang terbuat dari 60% tepung goroho + 30% tepung ubi jalar kuning + 10% tepung kacang merah, berdasarkan hasil penilaian organoleptik secara keseluruhan diperoleh nilai rata-rata 3,59 (berkategori suka). Flakes yang terbuat dari campuran tepung goroho, tepung ubi jalar kuning dan tepung kacang merah memiliki komposisi kimia dengan kisaran nilai kadar air 2,41% - 2,75%; abu 3,59% - 4,07%; lemak 0,16% - 0,22%; protein 4,02% - 4,30%; karbohidrat 89,05% - 89,42% dan kalori 374,44 kkal - 375,74 kkal per 100 g.Kata kunci: pisang goroho, ubi jalar kuning, kacang merah, flakes.
ANALISIS MUTU BIJI PALA (Myristica fragrans H.) PADA BERBAGAI TINGKAT KEMATANGAN BERBEDA SETELAH PENJEMURAN Awuy, Gebby; Longdong, Ireine A.; Lengkey, Lady C. Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37787

Abstract

AbstractThe objective of this study is to investigate the quality of nutmeg with different degrees of maturity in sun drying based on the national quality standards in Indonesia, namely Calibrated Nutmeg (CN), ABCD (Average), shrivel, and BWP (Broken Wormy Punky). The result of this study showed that older maturity degree of nutmeg give the better quality. Nutmeg with maturity degree of 7 months contain 0 % CN, 7.16 %  ABCD, 13.09 % Shrivel, and 79.75 % BWP. Nutmeg with maturity degree of 8 months contain 7.90 % CN, 13.09 % ABCD, 13.3 % Shrivel, and 65.68 % BWP. Nutmeg with maturity degree of 9 months contain 30.12 % CN, 38.27 % ABCD, 20.99 % Shrivel, and 10.62 % BWP. Key words: quality analysis, different degrees of maturity, sun drying, nutmeg
RANCANG BANGUN DAN UJI TEKNIS ALAT TANAM BENIH JAGUNG (Zea Mays L.) TIPE TP CSM 16 DENGAN TENAGA PENARIK TRAKTOR TANGAN Pangalila, Nova D. E.; Rantung, Ruland A.; Ludong, Daniel P. M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37788

Abstract

Abstract This study aims to design a CSM 16 TP type corn seeds planter by adopting the TP CSM 15 type corn seeds planter and a corn seeds planter integrated with the Kubota M9560 four-wheeled tractor, and testing technically the corn seeds planter covering effective field capacity, theoretical field capacity, field efficiency and planting effectiveness. The results of the study were 1 unit of maize seed planting tool TP CSM 16 type consisting of 2 static planting units, and technical testing of corn seeds planter in 10 m  5 m plot of land with 3 repetitions obtained the results is the average effective field capacity of 0,080 ha/hour, the average theoretical field capacity of 0,110 ha/hour and the average field efficiency of 72,54%. The results of field observations on the corn seeds planter is the average distance in row planting is 28,57 cm, the average distance between planting rows is 75,37 cm, the number of seeds per planting hole an average of 1 seed, the average planting depth of 4,23 cm, the percentage of seeds growing an average of 80.42% and the percentage of seeds not growing an average of 19.58%. Key words: Seeds planter, TP CSM 16, Hand Tractor.
PERBEDAAN AKTIVITAS ANTIOKSIDAN MINUMAN SEGAR DAN MINUMAN INSTAN DARI JAHE (Zingiber officinale var rubrum), PALA (Myristica fragrans Houtt) DAN SERAI (Cymbopogon nardus L) Dusun, Citra C.; Assa, Jan R.; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37260

Abstract

AbstractThis study aims to obtain fresh and instant drink formulas from ginger, nutmeg and lemongrass that are accepted by the panelists and have the best antioxidant activity. This study used the RAL method with 6 treatments 3 replications, and fresh drink formulations of FA1: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA2: ginger 300mL, nutmeg 50mL, lemongrass 150mL, FA3: ginger 300mL, nutmeg 25mL, lemongrass 175 mL and instant drinks FA4: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA5: ginger 300mL, 50mL of nutmeg, 150mL of lemongrass, FA6: ginger 300mL, nutmeg 25mL, lemongrass 175 mL, then analyzed for total phenol content, antioxidant activity as an antidote to free radicals, then using analysis of variance (ANOVA). The results showed that the highest total phenol content was in the FA3 treatment of 10.81 mgGAE / g, and the lowest was in the FA4 treatment of 0.22 mgGAE / g. The results of the analysis of antioxidant activity as an antidote to DPPH free radicals at a concentration of 100ppm showed that the highest percentage of inhibition was obtained in the FA3 treatment of 52.18% and the lowest was in the FA4 treatment, namely 42.59%. Whereas for the IC50 value, the highest value was found in the FA3 treatment with a concentration of 56.8 ppm, and the lowest was in the FA4 treatment with a concentration of 116.05 ppm. The best treatment based on the sensory test of instant drinks, the most preferred by the panelists was in the FA5 treatment with a value of 4.35, and the lowest was in the FA6 treatment with a value of 4. The results of this study can be concluded that the fresh drinks that have the best total phenols are found in the FA3 treatment, where as for instant drinks that have the best total phenols in the FA5 treatment, and for fresh drinks and instant drinks that have the best antioxidant activity are in the FA3 treatment, for pelyan persistic preferences testing FA5.Keywords: Ginger, Nutmeg, Lemongrass, Total Phenol, Antioxidant.
Karakteristik Sensoris dan Beberapa Sifat Kimia Crackers Berbahan Dasar Tepung Komposit Talas (Colocasia esculenta L), Labu Kuning (Cucurbita moschata), dan Tepung Terigu Gloriya Igir; Gregoria Sri Suhartati Djarkasi; Jolanda Lamaega
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i1.45818

Abstract

ABSTRACT The purpose of this study was to evaluate the sensory characteristics of the chemical properties of moisture content and ash content of crackers of taro, pumpkin and wheat flour composite flour. This research method used a Completely Randomized Design (CRD) consisting of 5 treatment and each treatment was repeated 3 times. The parameters examined were sensory tests (color, and aroma, texture, taste) and several chemical properties (moisture content, ash content, protein, fat, carbohydrates). The results of this study indicate that taro, pumpkin, and wheat flour composite flour crackers have an effect on color, texture, taste and based on the response of the sample panelists B 20% wheat flour + 50% taro flour + 30% pumpkin flour is the most preferred formulation compared to the others. With the average level of preference for color 4,15 (like), taste 3,95 (like). Based on the analysis of water content has on the composite flour crackers while the ash content has an effect on crackers.. Keywords: Crackers; Composite flour; Taro bulbs; Pumpkin. ABSTRAK Tujuan dari penelitian ini adalah untuk mengevaluasi karakteristik sensoris crackers dan untuk menganalisis karakteristik sifat kimia kadar air dan kadar abu crackers tepung komposit talas, labu kuning dan tepung terigu. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Parameter yang diperiksa yaitu uji sensoris (warna, aroma, tekstur, rasa) dan beberapa sifat kimia (kadar air, kadar abu, protein, lemak, karbohidrat). Hasil penelitian ini menunjukkan bahwa crackers tepung komposit talas, labu kuning, dan tepung terigu berpengaruh terhadap warna, tekstur, rasa dan berdasarkan respon panelis sampel B 20% tepung terigu + 50% tepung talas + 30% tepung labu kuning merupakan formulasi yang paling disukai dibandingkan dengan yang lain. Dengan rata-rata tingkat kesukaan terhadap warna 4,15 (suka), tekstur 4,00 (suka), rasa 3,95 (suka). Berdasarkan analisis kadar air tidak memberikan pengaruh terhadap crackers tepung komposit sedangkan kadar abu memberikan pengaruh terhadap crackers. Kata kunci: Crackers, Komposit, Umbi Talas, Labu Kuning
Karakteristik Fisik, Kimia, dan Organoleptik Selai Wortel (Daucus carota L.) Dengan Campuran Bubur Kolang-Kaling (Arenga pinnata Merr) Viranti Natalia; Jenny E. A. Kandou; Thelma D. J. Tuju
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i1.45825

Abstract

ABSTRACT This research was conducted to analyze physical, chemical, and organoleptic characteristics of carrot jam mixing with kolang-kaling puree and to test the formulation of the comparison of carrots and kolang-kaling in making jam based on the level of acceptance of the panelists in the organoleptic test. The method used in this study was a Completely Randomized Design (CRD) method which consisted of five treatments of a mixture of carrots and kolang-kaling. Each treatment was repeated 3 times. The results showed that the mixture of carrot and kolang-kaling jam in each treatment produced different physical characteristics ranging from 5.18 (slightly spreadable) – 5.77 (easy to spread). Chemical characteristics, water content ranging from (30.14% - 34.97%), pH value after cooking (3.40 – 3.46), total dissolved solids (55.67°Brix – 66.33°Brix) and total sugar (53.38% – 59.61%). The results of the organoleptic test of carrot jam with a mixture of kolang-kaling puree that was most preferred by panelists in terms of color, taste, aroma, and texture was in treatment D (80% carrot puree: 20% kolang-kaling puree) with an average color value of 4, 02 (like), taste 3.87 (like), aroma 3.32 (neutral) and texture 3.52 (like). Keywords: mixed jam; carrot; kolang-kaling. ABSTRAK Penelitian ini dilakukan untuk menganalisis karakteristik fisik dan kimia dari selai wortel dengan campuran bubur kolang-kaling dan untuk menguji formulasi perbandingan bubur wortel dan bubur kolang-kaling yang tepat dalam pembuatan selai berdasarkan tingkat kesukaan panelis pada uji organoleptik. Metode yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan campuran bubur wortel dan bubur kolang-kaling. Masing-masing perlakuan dilakukan pengulangan sebanyak 3 kali. Hasil penelitian menunjukkan selai campuran wortel dan kolang-kaling masing-masing perlakuan menghasilkan karakteristik fisik yang berbeda berkisar antara 5,18 (agak mudah dioles) – 5,77 (mudah dioles). Karakteristik kimia yaitu kadar air berkisar antara (30,14% - 34,97%), nilai pH setelah pemasakan (3,40 – 3,46), total padatan terlarut (55,67°Brix – 66,33 °Brix) dan total gula (53,38% – 59,61%). Hasil uji organoleptik selai wortel dengan campuran bubur kolang-kaling yang paling disukai panelis dari segi warna, rasa, aroma, dan tekstur adalah pada perlakuan D yaitu perbandingan bubur wortel 80% : bubur kolang-kaling 20% dengan nilai rata-rata warna 4,02 (suka), rasa 3,87 (suka), aroma 3,32 (netral) dan tekstur 3,52 (suka). Kata Kunci : selai campuran; wortel; kolang-kaling.
Pengaruh Blansir Terhadap Karakteristik Fisikokimia Daun Leilem (Clerodendrum Minahassae Teisjm. & Binn) Gloria Kusmin; Maria F. Sumual; Lana E. Lalujan
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v14i1.48345

Abstract

Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanching), K2 (3 min blanching), K3 (5 min blanching), K4 (7 min blanching) at 85°C which included a test color (hunter method), water content (AOAC method), chlorophyll content (Wintermans & de Mots method), vitamin C content and antioxidant activity using the spectrophotometer method. The results showed that there was an effect of the dip blanching treatment on vegetable color, chlorophyll levels, vitamin C levels and antioxidant activity. Blanching at 85°C for 3 minutes increased the water content, chlorophyll content and antioxidant activity, but not vitamin C. A longer blanching time of more than 3 minutes could cause degradation and decomposition of the chlorophyll content and antioxidant activity of leilem leaves. Keywords: Blanching, Leilem leaves, Color, Chlorphyl, Vitamin C, Antioxidants and Moisture Content

Page 6 of 12 | Total Record : 112

 4   5   6   7   8 

Filter by Year

2017 2025


Reset
Filter By Issues
All Issue Vol 16 No 2 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 1 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 15 No 1 (2024): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta) Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta) More Issue