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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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Characterization of Chemical Properties of Gandaria (Bouea macrophylla Griff) Restructuring Results Using Gelatin Breemer, Rachel; Pattiruhu, Gysberth
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.2023.12.1.50

Abstract

Fruits are one of the foodstuffs that have a lot of nutritional content. One of them is gandaria fruit (bouea macrophylla Griff). Gandaria is one of the perishable fruit commodities. To increase consumption and add value to gandaria fruit, it can be done by restructuring techniques. The purpose of this study was to examine the chemical characteristics of restructuring gandaria including water content, total acid, pH, vitamin C and ash content. The results showed that the interaction of agar and gandaria treatments had an effect on the water content. The single treatment of agar had no effect on the ash content. The best formulation from the results of this study was the treatment with 75% agar and 100 g of gandaria (A2B2).
Effect of Formulations and Sweetener Type to Characteristic of Coconut-Pineapple Isotonic Drink Aprilia, Ayu; Maherawati, Maherawati; Dewi, Yohana S K
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.2023.12.1.40

Abstract

Isotonic drinks can replace body fluids quickly because they contain electrolytes needed by the body. This study uses young coconut water as the primary raw material with the addition of pineapple juice to improve the taste and nutritional value of isotonic drinks. This study aimed to determine the characteristics of coconut water isotonic drinks by adding pineapple juice with different formulations and sweeteners. This study used a factorial block randomized experimental design consisting of two factors; the concentration of fruit juice and variations in the type of sweetener. The total of coconut water and pineapple juice was 20 mL with the ratio of coconut water: pineapple juice (14:6); (10:10); and (6:14). The sweeteners used were sucrose (6 g), honey (0.4 g), and stevia (0.03 g). The results showed that the different formulations of coconut-pineapple water affected the antioxidant activity, total dissolved solids, and potassium content of the coconut-pineapple water isotonic drink. Different sweeteners affected the antioxidant activity and total soluble solids of pineapple coconut water isotonic drink. The interaction of formulation and type of sweetener affected antioxidant activity and potassium content. The coconut-pineapple water isotonic drink in this study has met the SNI for isotonic drinks in pH values, sodium content, and total soluble solids for sucrose and stevia sweeteners, but the potassium content still exceeds the standards set by the SNI.
Adding Mandarin Orange Peel Extract to the Vegetable Jam's Attributes Tyastiningrum, Elisabeth; Aini, Nur; Wuryatmo, Erminawati
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.2023.12.1.65

Abstract

Indonesians still do relatively little to prepare and consume veggies. Products made from vegetable raw materials that have the potential to be developed is a jam. Making vegetable jam with a combination of several types of vegetables can make the flavor of the jam less favorable. So, efforts are required to add mandarin orange peel extract, which includes essential oils and possibly intense limonene components as a taste, to make up for the deficits arising from the flavor aspect and enhance the intrinsic quality of the jam. This study sought to identify the best treatment and compare it to a control, as well as the effect of adding orange peel extract and the difference in concentration added to the sensory properties of vegetable jam. It also sought to identify the best treatment and examine vegetable jam's physicochemical and microbiological properties. This study employed a factorial, totally randomized design as its methodology. Mandarin orange peel extract treatment without encapsulation (E1) and encapsulated orange peel extract made up the first factor (E2). The concentration that was added to the vegetable jam, consisting of 0.5% (K1), 1% (K2), 1.5% (K3), 2% (K4), and 2.5%, is the second factor (K5). According to the analysis of variance, adding orange peel extract in varying concentrations greatly affected the aroma, taste, and overall preference. Still, it had no discernible impact on the color characteristics or lubricating power. The E2K4 treatment produced the greatest results for the sensory properties of the jam when compared to controls using a paired T-test. This significantly changed overall preference, water content, water activity, antioxidant activity, pH, and TPC. Yet, it had little impact on color saturation.
The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties Artina, Zahra J; Ayu, Dewi F; Rahmayuni, Rahmayuni
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.2023.12.1.57

Abstract

Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea flour), MKT3 (70 g MOCAF:30 g cowpea flour), and MKT4 (60 g MOCAF:40 g cowpea flour). Chemical content (moisture, ash, protein, and fat), color analysis with a chromameter, and sensory assessment were observed. Based on the results obtained, 70 g MOCAF:30 g cowpea flour was the best treatment, which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L*, 6.46 a*, and 26.57 b* values in the color analysis. The crackers had a cream-brown color, a cowpea aroma, a cowpea taste, and a crunchy texture. The panelists also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60 (like).
Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration Rumata, Sakila; Breemer, Rachel; Picauly, Priscilia
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.2023.12.1.75

Abstract

Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of the nutmeg flesh is used, so the remainder is discarded as waste. Nutmeg pulp waste can be used to make an instant nutmeg powdered drink. Processing instant nutmeg drinks requires fillers such as maltodextrin to expedite drying and protect the raw materials from damage. This study aimed to determine the best maltodextrin concentration on an instant nutmeg drink's physicochemical and sensory characteristics. In this research, a completely randomized experimental design with four levels of maltodextrin treatment, including 10, 15, 20, and 25%, replicated twice, was applied. The result showed that the best treatment was a concentration of 25% because it had a moisture content of 7.42%, a vitamin C of 16.74%, a yield of 22.13%, and a water absorption of 11.50%. The sensory analysis showed that a maltodextrin concentration of 2% was slightly liked for its slightly brownish yellow color, slightly liked for its slight nutmeg aroma, and liked for its nutmeg taste.
Addition of Carrot Flour to the Making of Mackerel Nuggets Paldiari, Redo; Ayu, Dewi F; Rahmayuni, Rahmayuni
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.2023.12.1.81

Abstract

The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture.
Analisis Kandungan Zat Besi dan Kalsium Pada Biskuit dengan Penambahan Tepung Rumput Laut (Eucheuma cottonii) Laili, Rizky D; Ethasari, Rossa K; Saidah, Qori Ila
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.98

Abstract

Seaweed is an eminent commodity of marine resources that has a complete nutritional content of both macronutrients and micronutrients, as well as polyunsaturated fatty acids. This study was conducted to determine the content of iron and calcium in cookies by adding seaweed as an alternative snack. This study was designed using 4 formulations: P1 (0% seaweed flour addition), P2 (10% seaweed flour addition), P3 (20% seaweed flour addition), and P4 (40% seaweed flour addition). This study used the complete randomized design method, which was then tested for iron and calcium content in seaweed cookies using the AAS method. Organoleptic tests were carried out to determine the most accepted formulation. The results showed that cookies with the addition of 20% seaweed flour have the most accepted organoleptic quality and have a fairly high iron content of 42 ppm and calcium content of 1458.28 ppm so they can be used as an alternative food high in iron and calcium and still have an acceptable taste.
Potensi Aktivitas Antibakteri Kombucha Kulit Batang Faloak (Sterculia quadrifida R.Br.) dari Pulau Timor Lalong, Paulus R F; Laynurak, Yoseph M; Taek, Maximus M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.90

Abstract

Exploration of the potential of alternative ingredients to replace black tea or green tea in making kombucha has begun to be widely carried out. On Timor Island, faloak stem bark is processed into a traditional drink by some locals. For this reason, the use of faloak stem bark as a basic ingredient for kombucha needs to be studied, especially in exploring its antibacterial potential, which is analyzed based on the concentration of sugar used. This study aims to determine the chemical characteristics and antibacterial activity of faloak stem bark kombucha with various concentrations of sugar. The methods involved making faloak stem bark kombucha with varying sugar concentrations of 6, 8, 10, and 12% (w/v), and testing chemical characteristics in the form of pH, total acid, total sugar, and total phenol tests. Meanwhile, the antibacterial activity testing used a good diffusion method against Escherichia coli ATCC 25922 bacteria. After 14 days of fermentation, faloak stem bark kombucha with a 12% sugar concentration showed the best chemical characteristics, with pH, total acid, total sugar, and total phenol values of 2.91, 1.19%, 7.33%, and 420.15 mg GAE/L, respectively. Furthermore, antibacterial activity also showed the highest inhibition (13.02 mm) at a sugar concentration of 12%. Thus, faloak bark kombucha made with a sugar concentration of 12% has the potential to be antibacterial.
Karakteristik Organoleptik Permen Jeli Sari Kacang Merah dengan Penambahan Gelatin Tulang Ikan Nila Merah Iswahyudi, Iswahyudi; Nuraida, Nisa; Putri, Imawati E
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.162

Abstract

This study aimed to determine the organoleptic characteristics of red bean extract based on jelly candy with the addition of nile bones gelatin. This study used a completely randomized design with factorial experiments. The first factor is Nila-bones gelatin concentration which consists of concentration levels A1 (10 g) and A2 (13 g). The second factor was the addition of red bean extract to replace water which consisted of 3 levels, namely B1 (50%), B2 (70%), and B3 (100%). Data analysis of organoleptic used the Kruskal-Wallis test. When p < 0.05, will be continued by the Mann Whitney test at the real level α 5%. The results showed that the addition of Nila-bones gelatin to jelly candy based on red bean extract had a significant effect (p < 0.05) on the quality and level of overall panelist preference. A1B2 (10 g of gelatin; 70% of red bean extract) is the formula for the selected jelly candy red bean extract.
Karakteristik Kimia dan Fisikia Pempek Lenjer dengan Perbandingan Ikan Seluang dan Metode Pemasakan Dasir, Dasir; Alhanannasir, Alhanannasir; Mukhtaruddin, Mukhtaruddin; Setiawan, Eka A
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.153

Abstract

The scarcity of belida fish and snakehead fish as raw materials for pempek is due to the not-yet-optimal cultivation efforts being carried out, and belida fish are protected or prohibited from being caught, causing the price of these fish more expensive. Pempek entrepreneurs replace it with sea fish such as mackerel, parang-parang fish, and other types of sea fish, but the taste and aroma of the pempek produced are slightly fishy. This problem causes the need to use alternative freshwater fish, including seluang fish. The method of solving the problem is to research making pempek with a ratio of seluang fish consisting of (S1) = 40% seluang fish: 60% tapioca flour, (S2) = 50% seluang fish: 50% tapioca flour, (S3) = seluang fish 60%: 40% tapioca flour with the cooking method (M1) = steaming method and M2 = boiling method. The results of research on the average pempek protein content ranged from3.23% to 8.51%, fat content from 2.10% to 4.44%, calcium levels from 157.33 mg/10 g to 224.00 mg/100 g, and the average elasticity from 0.4 gF to 2.10 gF. The conclusion of the research results showed that pempek lenjer with a ratio of seluang S3 (60% seluang fish with 40% tapioca flour) and cooking method M1 (steaming) had a very significant effect on protein content, fat content, calcium levels, and elasticity. The highest protein, fat, and calcium content, respectively 8.51%, 4.44%, and 224 mg/100 g, were found in S3M1 (60% seluang fish with 40% tapioca flour and boiling method). In comparison, the highest chewiness was in S1M1 (40% seluang fish with 60% tapioca flour and steaming).

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