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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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Perbedaan Percepatan Pertumbuhan Anak Stunting Berdasarkan Kelompok Umur Yang Mendapat Intervensi MP-ASI Berbasis Ikan Tuna Setha, Beni; Loppies, Cindy R M; Savitri, Imelda K E; Pagaya, Joseph; Lapu, Petrus; Tahitu, Ritha; Kusadhiani, Indrawanti
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.2024.13.1.146

Abstract

Tuna (Thunnus sp.) is a rich source of animal protein, containing high levels of protein and omega-3 fatty acids, particularly EPA and DHA, and has fine meat fiber. Therefore, tuna fish is an excellent source of animal protein for producing complementary foods to meet the protein needs of breastfed infants and children under five. This study aims to assess the differences in average height and weight of children according to age before and after receiving fish-based and processed complementary foods. The research involved 25 stunted children aged 6-36 months, who were given. Fish-based complementary food and processed fish complementary food (meatballs and nuggets) twice a day for 36 days. Data on children's height and weight were collected before and after the intervention. A paired t-test with a significance level of 95% (alpha 0.05) was used to analyze the data. The results showed a significant difference in children's average height and weight before and after the intervention of fish-based and processed complementary foods. On average, the children's height increased by 3.22 cm, and their weight increased by 1.12 kg after receiving the fish-based complementary foods.
Pengaruh Precooling Dan Coating Terhadap Chilling Injury Buah Nanas ‘Queen’ (Ananas comosus L.) Prabasari, Indira; Utama, Nafi A; Lestari, Mutiara I; Djaafar, Titiek F
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.2024.13.1.117

Abstract

Pineapple (Ananas comosus L.) ‘Queen’ is very sensitive to chilling injury when stored at low temperatures. Symptoms of chilling injury are characterized by the appearance of a brown color on the fruit's flesh (blackheart, black spot, internal browning). Post-harvest treatments such as coating and precooling can prevent chilling injury. The research aimed to determine the effect of coating using 2% chitosan and precooling at 18°C before coating on the chilling injury of pineapple ‘Queen'. The research was carried out using experimental methods and arranged in a completely randomized design with six treatment levels, namely (P1) control, (P2) 1 day precooling without coating, (P3) 2 days precooling without coating, (P4) coating without precooling, (P5) coating preceded by one day of precooling, and (P6) coating preceded by two days of precooling. Parameter analysis includes firmness, total soluble solids, reducing sugars, total phenolic compounds, and percentage of chilling injury during 24 days of storage. Organoleptic tests were also carried out to see the effect of treatment on the taste and texture of 'Queen' pineapple. The results showed that pineapple fruit treated with precooling for one day without coating (P2) was the best treatment for preventing chilling injury during 24 days of storage.
Perbandingan Perlakuan Berbagai Jenis Pisang dan Jenis Coating terhadap Kualitas dan Sensori Dried Banana Putri, Anindya N; Herawati, Maria M
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.2024.13.1.127

Abstract

Dried banana is processed banana fruit with its moisture content removed by drying, either naturally or using a special tool (food dehydrator), without removing the original flavor and aroma of the banana fruit. Three banana varieties were used in this study: “tanduk” banana, “kepok” banana, and “susu” banana. Coatings were also added to determine the best coating between artificial and natural sweeteners. The artificial sweetener was saccharin, while the natural sweetener was longan honey. This study aimed to find suitable varieties for dried bananas and appropriate coatings based on chemical and consumer preferences through sensory analysis (organoleptic). The analysis utilized a factorial randomized block design with two factors: banana variety and coating type, resulting in nine treatments and three replications. The nine treatments consisted of P1C0 (‘tanduk’ banana without coating), P2C0 (‘kepok’ banana without coating), P3C0 (‘susu’ banana without coating) as control, P1C1 (‘tanduk’ banana with saccharin coating), P2C1 (‘kepok’ banana with saccharin coating), P3C1 (‘susu’ banana with saccharin coating), P1C2 (‘tanduk’ banana with honey coating), P2C2 (‘kepok’ banana with honey coating), and P3C2 ( ‘susu’ banana with honey coating). Based on the research results, the best-dried banana product was the P2C2 treatment, the honey-coated kepok banana variety.
Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying Wiyono, Andi E; Kuswardhani, Nita; Mahardika, Nidya S; Ruriani, Eka; Sulistyani, Ika; Choiron, Miftahul; Purbasari, Dian
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.2024.13.1.235

Abstract

Spice drinks are traditional beverages made from ginger and lemongrass, with the addition of vegetable creamer to enhance their quality. This study aimed to determine the effect of varying the ratio of spices to vegetable creamer on the organoleptic and physicochemical characteristics of the drink. Additionally, it sought to evaluate the yield, antioxidant activity, specific heat, and mass balance of the spice drink powder from the selected formulation. The experimental design was a Completely Randomized Design with two factors: the percentage ratio of spices to vegetable creamer. The results showed that varying the spices to vegetable creamer ratio significantly affected the organoleptic characteristics, particularly hedonic and hedonic quality attributes. Regarding physicochemical properties, the ratio of spices significantly affected color, dissolution time, total soluble solids, pH, and moisture content. The ratio of vegetable creamer significantly influenced color lightness, dissolution time, pH, and moisture content. The best treatment was the A3B1, which resulted in a yield of 18.09%, exhibited an antioxidant activity of 73.5%, had a specific heat of 1.5361kJ/kgoC, and showed an efficiency value of not more than 1 (100%). The most significant mass loss occurred during washing, amounting to 216,21 g or 65,63% of the incoming raw material.
Pengaruh Penambahan Ekstrak Bunga Sepatu (Hibiscus rosa sinensis Linn.) Terhadap Peningkatan Aktivitas Antioksidan, Total Flavonoid, dan Warna Pada Mie Kering Berbahan Mocaf Toke, Mersiana P; Prabowo, Sulistyo; Saragih, Bernatal; Banin, Maghfirotin M
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.2024.13.1.174

Abstract

Dry noodles are a popular type of noodle, but product innovation needs to be carried out to promote food diversity. Hibiscus flower extract can be used not only as a natural coloring agent but also for its health benefits, such as antioxidant activity and total flavonoids. The aim of the research was to identify the effect of adding hibiscus extract to dry noodles on antioxidant activity, total flavonoids, moisture content and color. A non-factorial Completely Randomized Design with five treatments and three replications was used. The ratio of hibiscus extract was 5, 10, 15, 20 and 25% with a wheat flour and mocaf ratiom of 60:40. Mocaf was used in this product because it is affordable, widely available, and gluten free. The result of ANOVA (5% level) and Tukey’s test using Graphpad software showed that the addition of hibiscus extract to dry noodles had a significant effect on all test. The antioxidant activity in the best treatment, with 25% hibiscus extract was 47.482%, which was classified as very strong. The total flavonoids in the best treatment with 25% hibiscus extract was 147.14 mgQE/g, The mositure content ranged between 2.95-7.68% (meeting standards of SNI 01-8217-2015). The color of the dry noodles ranged from 0.34-1.44, with differences classified from not clearly visible to very small.
Karakteristik Kimia dan Kesukaan Snack Bar Berbahan Tepung Uwi Ungu dan Tepung Komposit Putri, Renata M; Tamaroh, Siti; Yulianto, Wisnu A
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.2024.13.1.156

Abstract

In the production snack bars, local food ingredients such as corn flour, red bean flour, and purple yam flour are required. This research has the objective to determine and examine the comparison between corn flour, red bean flour, and purple yam flour that is ideal for meeting the preferences of the panelist, as well as the physical and chemical requirement, and the level of acceptance of the sack bars. A Completely Randomized Design is employed with two components and two replications. The first factor being examined is the ratio of corn flour to red bean flour, specifically (90%:5%), (90%:10%), and (85%:15%). The second factor is the addition of purple yam flour (20%, 30%, and 40% of the total flour used 100%). The snack bars undergo physical tests to evaluate their texture and color. In addition to evaluating the acceptability of the snack bars, chemical analysis is conducted to determine the levels of anthocyanins, antioxidant activity, moisture content, ash, protein, fat, and crude fiber. Color, texture, antioxidant activity, and the level of preference among panelists are significantly influenced by the proportion of corn flour and red bean flour in conjunction with the added purple yam flour. The most preferred treatment of the snack bar consists of 85% corn flour, 15% red bean flour, and 40% purple yam flour. This snack bar has the following nutritional values: 12.75 (% db) ash, 5.11 (% db) protein, 17.94 (% db) fat, 10,93 (% db) crude fiber, and 13,22 mg/100 g (db)of anthocyanins.
Karakteristik Organoleptik dan Profil Senyawa Volatil Rendang Bumbu Instan dengan Head Space Solid Phase Microextraction (HS-SPME) dan Gas Chromatography Mass Spectrometry (GC-MS) Astutiningsih, Fitri; Nurlisa, Devi; Suhartatik, Nanik
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.2024.13.1.191

Abstract

Rendang is a traditional dish with various spices, with meat and coconut milk as its primary ingredients. This research utilized instant rendang seasoning to prepare rendang in the form of bran, which was then tested for its organoleptic properties, chemical characteristics, and volatile compounds. The purpose of this study was to determine the chemical characteristics, organoleptic properties, and volatile compounds responsible for the strong aroma in the most preferred rendang seasoning, using Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) for sample extraction. A factorial completely randomized design was applied with two factors: brand of instant rendang seasoning (Indofood, Bamboe, and Kokita) and cooking duration (60 and 120 minutes). Data were analyzed using analysis of variance at a 95% significance level. The results showed that Bamboe brand instant rendang seasoning with a 120-minute cooking process was the most preferred by panelists. It exhibited a moisture content of 34.41%, ash content of 5.37%, protein content of 10.47%, fat content of 39.52%, and total sugar content of 10.54%. The hedonic test scores for color, aroma, texture, taste, and overall liking were 3.73, 2.93, 3.50, 3.57, and 4.00, respectively. Linalool, 1,2-Dihydropyridine, 1-(1-oxobutyl)-, and linalyl acetate were identified as the key compounds contributing to the strong aroma of the rendang seasoning.
Karakteristik Kimia dan Organoleptik Nugget Ikan Layur (Trichiurus lepturus) dan Layang Benggol (Decapterus russelli) dengan Fortifikasi Tepung Daun Kelor (Moringa oleifera) Rahmawanti, Mutia D; Mustofa, Akhmad; Karyantina, Merkuria
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.2024.13.1.202

Abstract

Nuggets are a frozen food product that can be consumed after frying. Nuggets made from largehead hairtail and Indian scad were chosen to enhance the functional value of the fish, which is rich in fatty acids, particularly unsaturated fatty acids. Moringa leaves flour, known for its high fiber content, was added to improve the nutritional value of the nuggets further. This study aimed to determine the characteristics of largehead hairtail and Indian scad fish nuggets fortified with moringa leaf flour, focusing on their protein and fiber content. The experiment was conducted using a Completely Randomized Design with two factors: (1) the ratio of largehead hairtail to Indian scad and (2) the substitution of moringa leaf flour for wheat flour. The nugget formulation with the highest protein and fiber content was achieved using 10% moringa leaf flour and 90% wheat flour, combined with a 50:50 ratio of largehead hairtail to Indian scad. This formulation resulted in a moisture content of 40,74%, ash content of 2,15%, fat content of 11,93%, protein content of 11,53%, crude fiber of 9,94%, and sensory score of 3.30 (somewhat like). Nuggets made from largehead hairtail and Indian scad, fortified with moringa leaf flour, can serve as a ready-to-eat food product with a high protein and fiber content.
Masa Depan dan Pengembangan Bioetanol di Indonesia Khabibulloh, Mohammad J M; Suhartatik, Nanik; Mustofa, Akhmad
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.2024.13.1.210

Abstract

Bioethanol plays a crucial role in Indonesia’s development, given its wide application across various industries, such as food, chemicals, pharmaceuticals, cosmetics, and alternative fuel. The diversity of feedstocks available for bioethanol production ranging from food crops, lignocellulose, food waste, to microalgae reflects positive advancements in production technologies. This study examines several aspects of bioethanol, including its historical development, the specifications applied in Indonesia, feedstock types, and the current demand for bioethanol in the country. The primary aim of this research is to identify the most promising feedstocks for large-scale bioethanol production in Indonesia. The methodology employed is a narrative literature review, drawing from 37 journal articles, 8 thesis documents, 7 web articles, and 2 publications from Badan Statistik Nasional. The analysis identifies the best feedstocks for bioethanol production in Indonesia, highlighting macroalgae, microalgae, and food waste as having significant potential to support the sustainable growth of the bioethanol industry in the future.
Aplikasi Edible Coating Pati Sagu dengan Penguat Selulosa Bakterial Terhadap Karakteristik Buah Apel Potong Agustin, Sukmiyati; Cahyanto, Muhammad N
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.2024.13.1.166

Abstract

Quality and shelf life degradation are problems in minimally processed horticultural products (fresh-cut). Edible coating is one way to protect the product from the quality degradation process. Edible coating is a thin layer of edible material applied to the product's surface. One of the potential materials for forming edible films is sago starch. Sago starch-based edible coating has the disadvantage of low mechanical strength and a barrier to water vapor. The addition of bacterial cellulose (BC) filler functions as a physical barrier to vapor and gas while improving its mechanical strength. The treatments applied to fresh-cut Malang apples were without edible coating, with sago edible coating and sago edible coating plus BC. The application of sago edible coating with the addition of BC was able to reduce changes in weight loss by up to 66.4%, and hardness by up to 32.50%, as well as maintaining the total dissolved solids, color (brightness), and acidity level (pH) of fresh-cut apples until the 8th day of storage. Adding BC to the edible coating formula provided a better protective effect than edible coating without BC.

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