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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 163 Documents
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Karakteristik Kimia dan Sensori Brownies Ubi Jalar Putih dengan Penambahan Tepung Kacang Hijau Rahmah, Annisa L; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.24

Abstract

Brownies are a kind of cake that is dark brown in color, has a smooth texture and special taste, and does not require baking powder. White sweet potatoes and mung beans can be used as raw material for brownies, where white sweet potatoes have a fairly high carbohydrate content while mung beans have a high protein content. The purpose of this study was to obtain the effect of white sweet potato and mung bean flour on the chemical and sensory characteristics of brownies and to obtain the best ratio. The treatment in the study consisted of five treatments and three replications and used a CDR (Completely Randomized Design). The ratios of white sweet potato and mung bean flour, namely 100:0, 90:10, 80:20, 70:30 and 60:40. The results of the research on the selected treatment were 80% white sweet potato flour : 20% mung bean flour, which had moisture content of 30.44%, ash content of 0.96%, fat content of 20.31%, protein content of 12.42%, carbohydrate content of 35.88%, and fiber content of 6.62%. The descriptive test showed that the brownies had a brown color, mung beans and sweet potato flavor, mung beans and sweet potato taste, and soft texture.
Penurunan Mutu Ikan Segar Hasil Budidaya Keramba Jaring Apung Di Teluk Ambon Pada Suhu Kamar Leiwakabessy, Jusuf; Batmomolin, Wensislaus; Silaban, Bernita br.; Mailoa, Meigy N
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.102

Abstract

The research was conducted to determine the quality deterioration of several types of fish from floating net cage cultivation in Ambon Bay during a 10-hour of observation period at room temperature. Observations were made on test parameters such as pH, total volatile base (TVB), trimethylamine (TMA), and total microbes (TPC). The results of the analysis showed that over the course of 10 hours at room temperature, the process of quality deterioration in Lates calcarifer was slower compared to Gnathanodon speciosus and Oreochromis niloticus. This is evident in the fish quality parameter values. For instance, the average pH of the three types of fish during room temperature storage ranges from 6.13 to 6.65. The TVB value of G. speciosus and O. niloticus exceeded acceptable levels after 6 hours of storage, while the TVB value of Lates calcarifer remained acceptable even after 6 hours. At six hours, the TVB values exceeded 10 mg N%, indicating spoilage, while the TMA value in L. calcarifer sea bass did not exceed 10 mg N% after 10 hours of storage. The total microbial value of the three fish samples stored for 10 hours at room temperature still meets the standards for fresh fish quality.
Pengaruh Penambahan Ikan Tuna Asap Terhadap Karakteristik Kimia Kukis Kenari Sebagai PMT Balita Stunting Mailoa, Meitycorfrida; Tuhumury, Helen C D; Burnama, Matelda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.75

Abstract

Cookies, a type of snack favored by children and adults, are typically rich in energy but low in protein. Cookies made with canarium nuts as a raw material offer an alternative to increase protein value while providing energy. The issue of stunting, which has become a national concern, requires attention from various sectors, including universities contributing through innovative research. One such research topic is the addition of smoked tuna meat to canarium nut cookie dough, aiming to enhance the nutritional value of canarium nut cookies and provide a supplementary food option for children under five affected by stunting. This study aimed to analyze the effect of adding smoked tuna meat on the chemical characteristics of canarium nut cookies, which can serve as supplementary food to address stunting issues. The study employed a Completely Randomized Design with one factor: the concentration of smoked tuna meat, comprising six levels: 0%, 2%, 4%, 6%, 8%, and 10% smoked tuna meat. Each treatment level was repeated twice. The results indicated that canarium nut cookies with a 2% concentration of smoked tuna meat were the best according to the Indonesia National Standard (SNI), exhibiting the following chemical content: moisture content of 4.99%, ash content of 1.36%, protein content of 12.7%, fat content of 12.7%, and carbohydrate content of 70.26%.
Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih Khafsah, Fatya N; Yanti, Rini; Manikharda, Manikharda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.31

Abstract

Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.
Liang Teh Pontianak Kaya Antioksidan Pada Berbagai Formulasi Substitusi Massa Rasio Jahe Gamprit Ramadhani, Amoria S; Dewi, Yohana S K; Saputri, Nur E
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.92

Abstract

Liang Tea Pontianak (LTP) is a rich antioxidant herbal tea composed of a mixture of several plant ingredients, including muje leaves (Dicliptera chinensis), oregano leaves (Origanum vulgare), pineapple shell leaves (Tradescantia spathacea), pandan leaves (Pandanus amaryllifolius), and aloe vera (Aloe vera chinensis). Adding ginger to Liang Tea Pontianak has not been explored, but the ginger mixture has an innovative, antioxidant-rich flavor in LTP. This research aimed to obtain the mass ratio of ginger substitution in the formulation that produces the best sensory and physicochemical characteristics of antioxidant-rich LTP. This study employed a Randomized Group Design with a single factor, comprising five treatment levels of ginger mass ratio substitution in LTP ((2:0), (1.9:0.1), (1.8:0.2), (1.7:0.3), and (1.6:0.4)) with five replications. The results showed that the best sensory and physicochemical characteristics of Liang Tea Pontianak with ginger substitution were obtained in the treatment of 1.8:0.2, which exhibited the best sensory test values for color 4,24 ± 0,83 (more liked), aroma 3.76 ± 0,97 (liked), and taste 3.56 ± 0,92 (liked). The physicochemical analysis yielded the following values: L* color (31.90 ± 2,08), a* color (3.20 ± 0,81), b* color (5.70 ± 0,53), total flavonoids 82.71 ± 6,16 mg QE/g, and antioxidant activity 78.90 ± 4,40%.
Pengaruh Suhu Pemanasan terhadap Karakteristik Mutu Minyak Goreng Bekas Pakai Pedagang Gorengan Agung, Galih S; Rismaya, Rina
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.15

Abstract

Palm cooking oil has been widely used in food processing because it is easily available at a relatively low price in the market. People's habit of repeatedly using cooking oil is considered more economical and can save household costs, but this can be a bad risk to health. This is because repeated use at high temperatures will reduce the quality of cooking oil. This study aimed to determine the effect of heating temperature on the quality of cooking oil used by fried traders in terms of color analysis, free fatty acids, iodine number, and peroxide value. This study used a completely randomized design with heating temperature treatment (150°, 180°, and 210°C) on cooking oil used by fried peddlers, which was repeated two times trial repetition. The results showed that heating temperature significantly increased the redness, free fatty acid content, and peroxide value of used cooking oil. However, the heating temperature significantly reduced the iodine value in used cooking oil. Based on SNI 7709:2019, cooking oil used by fried traders who were given different heating treatments did not meet the quality requirements for cooking oil in term of its free fatty acid content and color quality.
Karakteristik Velva Labu Kuning LA3 (Cucurbita moschata) Dari Campuran Labu Kuning-Air Dan Jenis Bahan Penstabil Fauzi, Mukhammad; Giyarto, Giyarto; Rusdianto, Andrew S; Jannah, Sulihati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.135

Abstract

Diversified fruit processing technology offers an alternative to improve undesirable flavors, adding value and extending shelf life. The LA3 pumpkin (Cucurbita moschata) has a pleasant taste and significant potential for processing into fruit velva. Yellow pumpkin velva is known for its smooth texture and resistance to melting. The choice of stabilizer significantly affects its consistency. This research aims to determine the most suitable stabilizer for producing LA3 pumpkin velva, with desirable melting resistance and favorable panelist preferences. A Completely Randomized Design (CRD)was employed, with factor A being the ratio of pumpkin: water (200 g: 40 mL; 200 g: 80 mL; 200 g: 120 mL; and 200 g: 160 mL), and factor B being the type of stabilizer (CMC and gum arabic). The objective was to determine the optimal formulation and stabilizer for LA3 pumpkin velva production. The research results showed that the best treatment LA3 pumpkin velva involved the ratio of 200 g pumpkin to 80 mL water with the CMC stabilizer, yielding an overrun of 21.23%, a melting speed of 18.57%, a lightness value (L*) of 46.09, and a β carotene content of 0.46 mg/100g of material. The organoleptic evaluation showed preference scores for taste at 4.08, color at 4.16, aroma at 4.16, texture at 4.16, and overall acceptance at 4.20.
Pengaruh Germinasi terhadap Sifat Fisikokimia dan Organoleptik Flakes Tepung Kedelai Putih (Glycine max L.) Nirwesthi, Kartika K; Suhartatik, Nanik; Nuraini, Vivi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.65

Abstract

Flakes were included in ready-to-eat food and can be consumed as a main meal or a snack. Flakes need to have good nutritional content and be high in protein for breakfast. Soybean flour can be utilized as a vegetable protein. This study employed germinated white soybeans and white glutinous rice flour. Germination is an active process of embryonic development in which the seed coat breaks, causing new individuals to grow. Refined soy flour was used to increase protein and antioxidant activity, as well as flavonoid content in the flakes. The study aimed to determine the best formulation and the effects of soybean germination time and variations in the concentration of germinated soybean flour with glutinous rice flour on the physicochemical and sensory characteristics of the flakes. The experimental design employed was a completely randomized design with two factors: germination time (0, 24, and 48 h) and the ratio of soybean flour to glutinous rice flour (30:70, 50:50, and 70:30). This research comprised nine formulas. The best results based on physicochemical factors of increased antioxidants, protein, and flavonoid content, as well as sensory characteristics, were achieved with 24 h germination of soybeans, 70 g of soybean flour, and 30 g of glutinous rice flour. The selected products exhibited the following attributes: moisture content 6.19%, total ash 4.02%, protein 28.32%, fats 6.83%, carbohydrates 54.64%, crude fiber 22.73%, antioxidant activity 16.11%, flavonoids 1.58 mg QE/g, rehydration 36.80%, hardness 11.84 N, color 3.1, aroma 3.05, texture 3.1, taste 3.12, and overall acceptance 3.3. Germinated soybeans have the potential to be used as a source of protein for snacks.
Karakteristik Fisikokimia dan Sifat Fungsional Pati Alami Ubi Kayu Hasil Ekstraksi Secara Sederhana Satmalawati, Endah M; Paramita, Brigitta L; Nino, Jefrianus
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.55

Abstract

Starch production is one of the post-harvest handling methods for cassava, and the resulting native starch can serve as a basic ingredient in various food industries. Understanding the physicochemical and functional properties of native starch and starch modifications such as profiles, gelatinization, retrogradation of starch paste, and rheological features is necessary to determine the appropriate application of starch in different products. This study aimed to determine cassava starch's characteristics, focusing on its physicochemical and functional properties to provide value. Native starch produced from cassava variety Adira-4 tends to exhibit relatively high viscosity (9084 cP), low solubility (0.4%), fairly low swelling power (35.39%), and low clarity (49.5%). Its brightness level was 84.81%, which was lower than the quality standard set by the Standard Nasional Indonesia (SNI). It also possessed type A crystallinity with more compact properties, limiting its application due to its functional properties.
Variasi Waktu Bleaching dan Jenis Adsorben untuk Meningkatkan Kualitas Minyak Ikan Silase Bandeng Hamzah, Nanang; Supriyanto, Supriyanto; Indarto, Cahyo
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.81

Abstract

Milkfish is often processed into various products due to its nutritious and delicious taste. However, these production activities inevitably generate waste in the form of heads, bones, and offal, which are underutilized and contribute to environmental problems. Milkfish waste, which still contains a high-fat content, can be utilized to produce fish oil using the silage method. The pale and clear color of fish oil is one of the factors affecting consumer acceptance. This study aimed to determine the quality of fish oil derived from milkfish silage. Two factors were applied: bleaching time (10, 15, and 20 minutes) and various adsorbents (bentonite, activated carbon, and zeolite), treated as experimental variables. The results showed that the type of adsorbent and the duration of bleaching significantly affected (p<0.05) the quality characteristics of fish oil. The best results in this study were observed in samples subjected to a bleaching time of 20 minutes treatment with zeolite adsorbent, with a yield value of 95.91±0.25%. The color (L) was observed at 34.25±0.40; clarity at 98,35±0,50 %T; specific gravity at 0,833±0,00 g/mL; acid number at 0,28±0,00 mgKOH/g, free fatty acids at 0,13±0,00%, peroxide number at 0,60±0,14 mEq/kg. Overall, all treatments' physical and chemical characteristics, on average, have met the standard quality criteria established by SNI, IFOS, IFOMA, Draft CAC, and Farmakope.

Page 13 of 17 | Total Record : 163

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