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AGRITEKNO, Jurnal Teknologi Pertanian
Published by Universitas Pattimura
ISSN : 23029218     EISSN : 26209721     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
AGRITEKNO is published twice a year, i.e. in April and October. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from all researcher.
Arjuna Subject : -
Articles 165 Documents
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Contribution of Pelabuhan Perikanan Nusantara for Food Supply of Skipjack in Ambon City Kaihatu, Petrizia J; Setha, Beni; Matakupan, Hansje
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.96

Abstract

The fishery is a source of food. Ambon City as an area that has an ocean area of ​​52% can rely on the fishery sector as a source of protein food. The level of fish consumption in Ambon City in 2019 was 37.01 kg/capita/year with the most consumed type of fish being the type of tuna/ skipjack/tuna. Pelabuhan Perikanan Nusantara Ambon (PPN) is one of the fish landings centers that contribute to the provision of fish food, including skipjack (Katsuwonus pelamis) in Ambon city. The production of skipjack which landed at the Nusantara Fisheries Port (PPN) Ambon in 2014-2020 fluctuated with an average production of 613.51 tons or 32.03%. The highest production was in 2014 at 1,093.54 tons and the lowest was in 2015 at 161.07 tons. Based on the average production of skipjack tuna (Katsuwonus pelamis), PPN contributes 21.14% to the supply of fish food in Ambon City.
Edible Coating from Banana Peel Waste to Extend Tomato Shelf Life Sigiro, Oktavia N; Elysapitri, Elysapitri; Habibah, Nur
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.54

Abstract

Kepok banana has been widely used as processed food by the community. The utilization of climacteric fruit is still limited to the use of fruit flesh. The banana peel, which still contains beneficial components like pectin, will therefore be wasted. In this study, pectin from banana peels is processed into an edible coating which will be used as a coating that will be applied to tomatoes. This objective of the study was to determine the best pectin extraction temperature which ranged from 70°, 80°, to 90℃ and the effect of edible coating of pectin extracted from kepok banana peel on the shelf life of tomatoes. Observation of the shelf life of tomatoes was carried out by observing weight loss and vitamin C content in tomatoes. The pectin extraction process and physiological characteristics of tomatoes were studied quantitatively for this study, and the physical characteristics of tomatoes were studied qualitatively throughout the course of 21 days. Based on the results of research on pectin extraction, a temperature of 90°C was discovered to be the best temperature for pectin extraction compared to temperatures of 70° and 80°. At 90℃, the amount of pectin produced was about 2.98%. Based on observations of fruit weight loss and vitamin C content in tomatoes, research on the shelf life of tomatoes revealed that edible coatings had no significant effect on fruit weight loss or vitamin C content. The results of observations of tomatoes at a temperature of 27℃ showed that vitamin C content of tomatoes coated with edible coating decreased by 6.1%, while at a temperature of 10℃, vitamin C content of tomatoes with edible coatings increased by 1.8%.
Nutritional Content of Functional Herbal Drinks Made from Palm Sugar Powder and Spice Powder Sudiarto, Sudiarto; Saleh, Rosmiati; Sawab, Sawab; Widowati, Indar
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.61

Abstract

In all regions of the world, including Indonesia, there is a change in the patterns of disease from infectious diseases to degenerative diseases and non-communicable diseases. The COVID-19 pandemic has also raised awareness of the need to continually strengthen the immune system. Increasing the body's resistance can benefit from the use of traditional herbs with medicinal capabilities. Some biological plants such as red ginger, alang-alang root, galangal which are known to the public for their spices, can become herbal drinks when formulated with the addition of palm sugar. These three plants have been studied on a laboratory scale to identify nutrients and bioactive compounds that are beneficial for health. The purpose of this study was to determine the nutritional content of functional herbal drink products made from palm sugar and spice powder (red ginger, alang-alang root, and galangal). The research method was carried out using hedonic organoleptic tests on 3 prepared formulas, phytochemical screening, and proximate test (nutritional content) The results of the organoleptic test showed that respondents preferred a formula containing ginger (500 g), alang-alang root (200 g), galangal (100 g,) and palm sugar (200 g). Phytochemical screening showed each component (ginger, galangal, alang-alang, palm sugar, and the developed formula) was positive for flavonoids and alkaloids. Only ginger was positive for tannins, all negative components were steroids/triterpenoids and only galangal was positive for saponins. Carbohydrate, protein, fat, moisture, and ash contents were 4.49%, 4.38%, 3.95%, 47.68%, and 9.76%. The results showed that a functional herbal drink made from palm sugar and spices has health benefits and the potential to be a functional drink.
The Addition Effect of Cheese to Tempeh Against Flavor, Function, and Product Attractiveness Novianti, Riska T; Dewi, Lusiawati; Situmorang, Risya Pramana
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.72

Abstract

Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high protein content. Adding cheese to soybean tempeh fermentation can increase tempeh protein so that the protein in tempeh consists of vegetable and animal protein. The study's objective was to measure protein content, moisture content, and organoleptic tests (taste, smell, color, and mycelial appearance) on tempeh when given cheese powder. The method used is firstly drying cheese into powder, then making tempeh with cheese powder added to various concentrations (0%, 0.5%, 1%, 1.5%, and 2%). The Lowry method tested the protein content, while the water content was tested using gravimetry. An organoleptic test was carried out based on several parameters: odor, taste, color, and mycelium density. Results from this study, the results of the increase in protein levels from each given concentration. The water content did not provide a significantly different effect from any given concentration of cheese. And based on the organoleptic test, the addition of cheese to tempeh did not affect the mycelium's color, taste, smell, and density. Adding cheese to soybean tempeh can be an alternative in increasing protein content; besides, adding cheese does not significantly affect the product's taste, smell, color, and Mycelium distribution density.
The Effect of Fermentation Time on Product Quality of Starfruit Juice Probiotic Drinks with Starter Culture L. plantarum B1765 Islahah, Nur; Wikandari, Prima R
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.89

Abstract

This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, and flavor) qualities of the product of the starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. L. plantarum B1765 had been studied has potency as probiotics candidate. The fermentation time used is 0, 6, 18, and 24 hours. Total lactic acid bacteria (LAB) are tested by the total plate count (TPC) method, pH tested with a pH meter, total titrable acidity (TTA) tested with acid-base titration, and organoleptic tested by the hedonic scale method. The length time of fermentation affects the total lactic acid bacteria (LAB), pH, and TTA and shows a significant difference up to 18 hours of fermentation. Total BAL increased from 1.08 × 108 to 4.20 × 108 CFU/ml. pH dropped from 3.80 to 3.18. TTA increased from 0.44% to 0.81%. The organoleptic test shows the level of preference for the color, aroma, and flavor at the best fermentation time for 18 hours with a successive value of 3.20; 3.20; and 3.30 with the like category. The starfruit juice fermented by L. plantarum B1765 is potencial as a probiotic agent drink.
Characteristics of Edible Film Made from Bitter Cassava Starch with Glycerol Rumyaan, Maria; Polnaya, Febby J; Tuhumury, Helen C D
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.102

Abstract

The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experimental design with four treatment levels, particularly regarding 10, 15, 20, and 25% (w/w). The tensile strength, elongation, solubility, and water vapor transmission rate of the films were all measured. Tensile strength has been 7.71 to 15.94 MPa, elongation was 13.33 to 20.00%, solubility was 15.81 to 24.81%, and water vapour transmission rate was 39.72 to 70.65 g/m2.h. Glycerol increased tensile strength whereas the decreasing elongation, solubility, and water vapour transmission rate.
The Effect of Sugar Concentration and Citric Acid on Physicochemical Characteristics of the Pumpkins Syrup (Cucurbita moschata Durch) Haloho, Megawati; Handoko, Yoga A
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.1

Abstract

Pumpkins (Cucurbita moschata Durch) are a food commodity with very high nutritional content, abundant production, and affordable prices, but their utilization has not been maximized. The syrup is a processed product made from sugar and water, with a minimum sugar moisture content requirement of 65%. The syrup is made from yellow pumpkins with food additives such as sugar, carboxyl methyl cellulose, citric acid, and lime. Variations in concentrations of sugars between 65% and 70% and citric acid between 0%, 0.1%, 0.3%, and 0.5%, are expected to affect pH, total dissolved solids, reduction sugars, vitamin C, and beta-carotene. The research objective was to study and determine the effects of cane sugar and citric acid concentrations on pumpkin syrup's physical, chemical, and organoleptic properties. pH, total dissolved solids, reducing sugars, vitamin C, and beta-carotene content were measured using a pH meter, a hand refractometer, the Nelson-Somogyi method, the iodometric method, and the spectrophotometer method, respectively, and organoleptic properties were evaluated using the sensory test. Results showed that variations in the addition of sugar and citric acid had a pH of 3.46-6.00, total dissolved solids 10.33-11.4 (obrix); reduction sugars of 19.4%-30.21%, vitamin C of 20.53-38.13 (mg/100 g); and beta-carotene of 1.24-2.82 mg/100 g. Pumpkin syrup made by adding 65% sugar and 0.5% citric acid (A1B3) was found to have the best concentration and was liked by panelists for its aroma, color, and taste.
Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies Anugrahati, Nuri Arum; Wijaya, Luis F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.11

Abstract

Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein content. Tempeh flour's high protein content is expected to enhance the protein content of the cookies. In addition, the usage of emulsifier will also be expected to improve the texture of the bangkit cookies. This study aimed to determine the best type of tempeh flour for various kinds of beans, i.e., soybeans, green beans, and red beans, based on their highest protein content and to identify the best ratio of tempeh flour to sago flour and the type of emulsifier in the bangkit cookies formula based on their texture and sensory acceptance. This research was divided into two stages. The first research stage used a Completely Randomized Design with 1 factor (soybeans, green beans, and red beans). The second stage of research used a Completely Randomized Design 2 factors (ratio of soybean tempeh flour:sago flour 0:100, 80:20, 60:40, 40:60) and types of emulsifier (egg yolks, soy lecithin, monoglyceride). Research result shows that 80:20, 60:40, and 40:60 ratios of sago flour to soybean tempeh flour with egg yolk emulsifier, soy lecithin, and monoglyceride, increased the protein content by an average of 7.15-21.53% and increased the hardness value of bangkit cookies. The best bangkit cookies are made from the ratio of sago flour and soybean tempeh flour 80:20 with egg yolk emulsifier and meet the SNI of cookies, which have 4.14% of moisture content, 8.95% of protein content, 622.99 hardness, and 3.7 of taste scored which is closest to the control.
Textural and Physical Qualities of Starch Noodles Made from Heat-Moisture Treatment Canistel Starch (Pouteria campechiana) and Arrowroot Starch (Maranta arundinacea L.) Pertiwi, Sri Rejeki Retna; Novidahlia, Noli; Apriani, Yasri; Aminullah, Aminullah
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jagritekno.2023.12.1.23

Abstract

Glosor noodles were generally made from palm sago starch; in this study, glosor noodles were made from HMT (Heat-Moisture Treatment) modified canistel starch and arrowroot starch. This study aimed to investigate the effect of the ratio between canistel starch and arrowroot starch on the physical and textural qualities of glosor noodles and to determine the selected product of HMT-modified canistel starch and arrowroot starch. This study used the one-factor Completely Randomized Design method, consisting of five levels of canistel starch and arrowroot starch, i.e 100:0%, 90:10%, 80:20%, 70:30%, and 60:40%. The textural properties of hardness, gumminess, springiness, and elongation percentage, as well as the physical properties of cooking loss, water absorption, and swelling power, were analyzed. The results showed that the higher the addition of arrowroot starch, the lower the springiness, cooking loss, water absorption, and swelling index of glossy noodles; however, the higher the hardness, gumminess, and elongation percentage. The chosen glosor noodle was HMT-modified canistel and arrowroot starch with a ratio of 70:30%. It had a hardness of 3,600 N, a gumminess of 1.391 N, a springiness of 0.778 mm, and a percent elongation of 275.938%. In addition, it also had a cooking loss of 5.462%, a water absorption capacity of 130.095%, and a swelling index of 12.19%.
Making Rosella Flower Syrup (Hibiscus sabdariffa L.) with Cinnamon (Cinnamomum burmannii) Ramadhanti, Debi D; Priyanto, Bambang; Rahmi, Ainu
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jagritekno.2023.12.1.33

Abstract

This study aimed to determine the exact cinnamon concentration in the manufacture of rosella flower petal syrup based on its physical and chemical properties. A completely randomized experimental design with six levels of cinnamon concentration, i.e., 0, 1, 3, 5, 7, and 9 g, respectively, replicated four times was applied in this research. Analyses were performed on both the concentrated and diluted forms of the syrup. Parameters observed were sensory tests (aroma, taste, and color), physical tests on viscosity, and chemical tests (sugar content, pH, and vitamin C). Observation parameters include organoleptic tests (color, taste, and aroma) by untrained panelists, viscosity using a digital viscometer, chemical tests of sugar content on a refractometer, pH on a pH meter, and vitamin C using an iodometric method. Observational data were analyzed using the analysis of variance. If the value of the F-table is significant then followed by Duncan's New multiple range test (α = 0.05) and Friedman analysis for sensory tests. The exact concentration of the addition of cinnamon in making rosella flower petal syrup was 9 g (K6) based on sensory parameters (taste) with a mean rank of 17,84, viscosity/thickness of 46,325 cP, based on the results of the De Garmo effectiveness index test, the pH of the concentrated syrup was 3,350 and the pH of the diluted syrup was 3,625; the sugar content of the concentrated syrup was 66,75°brix.

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