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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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Fortifikasi Kacang Gude (Cajanus cajan) pada Bagiak (Osing Etnich’s Snack) Sebagai Camilan Diet Tinggi Nutrisi Ulfa, Rosiana; Arista, Yuvita L V; Setyawan, Bagus; Utami, Arfiati U
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.2024.13.1.224

Abstract

Bagiak is one of the traditional cakes or snacks originating from Osing Etnich’s Snack, made from sago starch, tapioca, arrowroot starch, and flavoring. The results of a Snapchart study show that Indonesians generally choose snacks with high calories and low nutrition, which can be a severe problem. One effort that can be made to overcome this problem is fortification. Fortification of bagiak can be done by enriching the mineral, crude fiber, and protein sourced from pigeon peas (Cajanus cajan). Therefore, this study was conducted to determine the effect of adding pigeon pea flour on the nutritional content of bagiak, especially moisture content, protein, ash, crude fiber, and fat. The study used the completely randomized design method of 5 levels, including adding pigeon pea flour 0, 15, 30, 45, 60, and 75%. The test results were subjected to variance analysis and continued with DMRT. The results showed that the addition of pigeon pea flour (C. cajan) at various concentrations has a significant impact (p < 0.005) on the moisture content, protein, fat, ash, and crude fiber content of bagiak. The higher addition of pigeon pea flour was directly proportional to the increase in the nutritional content of bagiak. Adding 75% pigeon pea (G5) produced bagiak with the highest nutritional content; the protein content was 15.07%, moisture content 4.52%, ash 4.02%, crude fiber 10.96%, and fat 19.36%. The bagiak produced exceeded the quality standards set by BSN in SNI 2973:2022.
Pengaruh Suhu, Sistim Penyimpanan dan Lama Penyimpanan Terhadap Karakteristik Kimia Buah Tomat Pattiruhu, Gysberth; Breemer, Rachel
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.2024.13.1.183

Abstract

Tomato is one of the horticultural commodities that is highly perishable, thus requiring proper post-harvest handling to extend its shelf life. One approach to achieve this is by storing the tomatoes in suitable packaging and at an appropriate temperature. This study aims to evaluate the effect of storage temperature and storage systems on the chemical quality of tomatoes during storage. The experimental design used is a factorial completely randomized design, where the first factor is storage temperature at room temperature of 29˚C (A1) and low-temperature storage at 15˚C (A2), and the second factor is the storage system, consisting of closed control/stretch film (B1), modified packaging/stretch film with the addition of 6% O2 and 8% CO2 (B2), and open control/no packaging (B3), for durations of 4, 8, 12, and 16 days. The results showed that storage at 15˚C with modified packaging (A1B2) was able to maintain moisture content at 95.9%, vitamin C content at 3.67 mg/100g, reducing sugar at 2.43%, total acid at 10.6%, and calcium at 10.58% over a period of 16 days.
Karakteristik Kimia, Viskositas, dan Sensori Yoghurt Instan Berbahan Labu Kuning dengan Variasi Konsentrasi Tepung Porang Mustikarini, Dita; Nurrahman, Nurrahman; Suyanto, Agus
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.40

Abstract

Pumpkin is a rich source of dietary fiber and provitamin A, particularly β-carotene, and has potential for development into functional food products such as instant yoghurt. However, a thickening agent is required to enhance the texture and stability of the product. Porang flour, which contains a high concentration of glucomannan, can function effectively as natural thickener, binder, and substitute for commonly used gelling agents such as agar and gelatin. The research aimed to improve the chemical quality, viscosity and sensory properties of pumpkin yoghurt powder with differebt concentration of porang flour. The experimental procedure involved preparing pumpkin juice, fermenting it into yoghurt with porang flour added at varying concentrations (0.1%, 0.2%, 0.3%, and 0.4%), followed by instantization using the foam-mat drying The resulting products were analyzed for pH, moisture content, antioxidant activity, viscosity, and sensory properties. The results showed that the addition of porang flour significantly influenced all evaluated parameters. Including viscosity, pH, moisture content, antioxidant activity and sensory characteristics. The formulation containing 0.3% porang flour demonstrated the most favorable combination of physicochemical and sensory properties, indicating its potential as the optimal concentration for producing high-quality instant pumpkin yoghurt powder.
Karakteristik Fisikokimia dan Aktivitas Antioksidan Minuman Fungsional Wedang Pokak Instan Khas Madura Supriyanto, Supriyanto; Apriyan, Ilham D; Asfan, Dian F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.18

Abstract

Wedang pokak is a traditional spiced beverage originating from East Java, particularly Madura. It is prepared using ginger, lemongrass, cloves, cinnamon, lime leaves, fragrant pandan leaves, and palm sugar, which are boiled, filtered, and served. Due to its composition, Wedang pokak has the potential to be developed as a functional beverage rooted in local wisdom. One approach to enhance its accessibility and shelf life is by processing it in an instant form. This research aimed to evaluate the effect of the proportion of coating materials (maltodextrin: gum arabic) and the spray dryer inlet temperature on the physicochemical properties, antioxidant activity, and sensory characteristics of instant wedang pokak. A completely randomized design was employed, and two factors were used: coating material ratios and spray drying temperature. The first factor icluded three formulations: P1 (maltodextrin 70 : gum arabic 30), P2 (maltodextrin 50 : gum arabic 50), and P3 (maltodextrin 30 : gum arabic 70), and the second factor comprised two inlet temperature S1 (160°C) and S2 (180°C). The results showed that both the coating ratio and drying temperature had a significant effect (P < 0.05) on the physicochemical and sensory characteristics of instant wedang pokak. The best formulation was P3S1 (maltodextrin 30 : gum arabic 70, temperature 160°C), which exhibited a dissolution time of 11.04 minutes, moisture content of 6.83%, pH of 7, and antioxidant activity of 94.67% RSA. This sample also received favorable sensory scores, with mean values for color 3.44 (like), taste 3.24 (like), aroma 3.28 (like), and overall accepatability3.44 (like).
Pemanfaatan Pati Garut Sebagai Bahan Pengental pada Saus Cabai Keriting dan Rawit Husnun, Fadilah; Hasanah, Amalia L; Suhartatik, Nanik; Mustofa, Akhmad; Sholihah, Efi N; Marwati, Tri; Djaafar, Titiek F; Fajariyah, Anna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.1

Abstract

Chili paste or chili sauce is a popular product among Indonesians. The development of thickening compounds in chili sauce is essential to enhance its functional properties. In the research, an alternative thickening agent for chili sauce will be developed using arrowroot starch. The objective of this research was to analyze physicochemical properties and panelists' acceptance of chili sauce formulated with arrowroot starch as a thickening agent. This research employed an experimental method using a completely randomized design with 2 factors :(1) chili type ratio- 100 g of curly chili: 50 g cayenne chili, 75 g curly chili: 75 g cayenne chili, 50 g curly chili: 100 g cayenne chili, and (2) cooking duration at 3 levels - 15, 30 and 45 minutes. The observed parameters included moisture content, ash content, viscosity, antioxidant activity, total flavonoid content, color, pH, total soluble solids, total titratable acidity, and sensory hedonic attributes. The results showed that the optimal formulation was obtained in the K2T2 treatment (75 g curly chili: 75 g cayenne pepper with a cooking time of 30 minutes). The chili sauce exhibited a moisture content of 69.46%, ash content of 3.45%, viscosity of 160 dPas, total flavonoid content 0.84 mg/g, antioxidant activity of 15.96%. The color ranged from red to orange, with a pH of 4.83, total titratable acidity of 0.06%, and total soluble solids 22%°Brix. Sensory evaluation scores indicated good panelist acceptance with ratings for color 3.53, aroma 3.93, taste 3.67, viscosity 4.07, and overall liking 4.73. These findings suggest that arrowroot starch is a promising thickening agent for chili sauce production, particularly with a 30-minute cooking time. Moreover, the characteristics of the developed chili sauce were not significantly different from those of commercial chili sauces.
Formulasi Es Krim Nabati Berbasis Sari Kedelai dan Sari Sorgum dengan Pengental Xanthan Gum Mawarno, Binardo A S; Lewerissa, Karina B
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.30

Abstract

The trend of low-fat consumption is not only limited to main meals, but also to desserts. Ice cream, which is usually made from milk, is replaced by plant-based ingredients that have low fat content but high protein such as soybean juice and sorghum juice. The purpose of this study was to obtain the best plant-based ice cream formulation with the ratio of soybean juice and sorghum juice and the use of xanthan gum as a stabilizer. The method in this study was a completely randomized design with two treatments, namely three ratios of soybean juice and sorghum juice (30:70; 50:50; 70:30) and two concentrations of xanthan gum (0.3% and 0.5%). Physical quality parameters observed were overrun and melting time, chemical quality parameters were proximate and sensory quality parameter which were taste, aroma, texture and overall acceptance. The three best treatments were then analyzed for functional value in the form of total phenolics, flavonoids and antioxidant activity. Statistical analysis used One Way ANOVA with Duncan's difference test. The results showed that the ratio of soybean juice and sorghum juice and the concentration of xanthan gum had a significant effect on physical, chemical and sensory parameters. Ice cream with a ratio of 30:70 and a concentration of 0.3% xanthan gum produced the highest overrun value of 39.71% but the longest melting time was obtained in the treatment of a ratio of 50: 50 and 0.5% xanthan gum concentration of 1005.98 seconds or 16.77 minutes. Based on functional analysis, the highest total phenolics, flavonoids and antioxidant activity were obtained in the ice cream treatment of soybean juice and sorghum juice 50:50 with the addition of xanthan gum as much as 0.5% as a stabilizer.
Karakteristik Smart Biodegradable Film Packaging Berbahan Alginat, Sorbitol, Bunga Telang, dan Tepung Cangkang Telur Salfira, Livia D; Setijawaty, Erni; Utomo, Adrianus R; Jati, Ignasius R A P
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.60

Abstract

Smart biodegradable film packaging represents a technological advancement in environmentally friendly food preservation. This study examined the effects of the concentration of butterfly pea (Clitoria ternatea) flower extract and chicken eggshell powder, as well as their interaction, on the functional properties of biodegradable film for food packaging. Butterfly pea flowers were dried and extracted in water at ratios of 1:250 and 1:125 (m/v), while chicken eggshell powder was incorporated at concentrations of 0.15% and 0.30% (w/v). A randomized block design with two factors was employed, i.e., butterfly pea flower extract and eggshell powder. Data were analyzed using analysis of variance (α = 0,05) followed by Duncan's Multiple Range Test (α = 0,05). The results showed that the butterfly pea flower extract significantly affected the film’s bioactive properties, with total phenolic content ranging from 75.13-269.49 mg GAE/100 g, total anthocyanin content from 0.16-2.72 CGE/100 g, and antioxidant activity from 4.54-60.45%. A significant interaction between butterfly pea flower extract and chicken eggshell powder influenced the water vapor transmission rate, tensile strength, and percent elongation of the films. Furthermore, changes in color of both the packaging film and steamed chicken meat samples, as well as in the aroma and pH of steamed chicken meat samples, were observed during storage.
Karakteristik Polisakarida Larut Air Umbi Gembili dan Umbi Dahlia serta Aplikasinya Pada Produk Pangan: Review Witoyo, Jatmiko E; Permatasari, Nelsy D; Rahayu, Lisa F; Utoro, Panggulu A R; Saraswati, Ayu R
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.78

Abstract

Local roots and tubers represent part of Indonesia’s rich biodiversity and are known for their high water-soluble polysaccharide (WSP) content. Dioscorea esculenta and Dahlia sp. tubers are notable examples that have attracted interest due to their WSP composition and potential application in a wide range of food products. However, the physicochemical properties of WSP derived from Dioscorea esculenta and Dahlia sp. tubers, as well as their applications in various food products, remain underexplored. Therefore, this review aims to provide a comprehensive understanding of the physicochemical characteristics of WSP from Dioscorea esculenta and Dahlia sp. Tubers and to highlight their potential uses in food products through a narrative literature review (NLR). The literature study indicates that the WSP present in Dioscorea esculenta tuber includes inulin and glucomannan, while Dahlia sp. tuber contains primarily inulin. WSP from both tubers exhibit unique characteristics and offer multiple functionalities, including use as thickeners, dietary fiber enhancers, prebiotics, fat and sugar replacers, texture modifiers, and emulsifiers. These attributes enable their application in a variety of food products, such as cookies, ice cream, sweet bread, chicken sausages, and kefir.
Pengaruh Lama Pemanasan dan Jenis Bahan Pangan Terhadap Mutu Minyak Goreng Sawit Ritonga, Ganda R; Rismaya, Rina
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.49

Abstract

Prolonged and repeated use of cooking oil during frying leads to a deterioration in its quality due to various chemical reactions. The rate of quality degradation is influenced by the type of food being fried, as different ingredients contain varying compounds that interact with the oil. This study aimed to determine the effects of heating time and food type on the physicochemical quality parameters of cooking oil during frying. A 3x2 Factorial Completely Randomized Design was employed, with heating times of 5, 10, and 15 minutes, and two food types: shrimp crackers and salted fish. The parameters assessed included color, free fatty acids, iodine number, and moisture content. This study was conducted in duplicate with two replications per treatment. The results showed that both heating time and food type significantly affected oil degradation. Increased heating time and type of food being fried led to higher values of red and yellow coloration, moisture content, and free fatty acid levels, while the iodine value decreased, indicating increased oxidation. Heating time did not significantly affect the red color of cooking oil used for frying, and food type did not significantly influence changes in the iodine value. Overall, extended heating and the use of salted fish accelerated the degradation of cooking oil quality more than shrimp crackers, except in terms of iodine value. These findings highlight the importance of monitoring frying duration and food type to maintain oil quality, and can guide consumers and food businesses in establishing safe reuse limits for cooking oil.
Karakteristik Rebon Kering Pada Pembuatan Serundeng Ampas Tahu Rabiah, Rabiah; Nurwidah, Andi; Inayah, Astrina N
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.93

Abstract

Tofu dregs are a solid waste generated during the tofu production process, but they can be repurposed as food due to their rich nutritional content, including protein and minerals. One innovative use of tofu pulp is to process it into serundeng (a flaked coconut dish). To enhance the nutritional quality, particularly the protein content, dried shrimp (rebon), which is rich in protein, can be added. This study aims to determine the impact of adding dried shrimp on the moisture content, protein content, yield, and the processing method based on sensory evaluation, such as color, aroma, taste, and texture. The method used was a completely randomized design with four treatments and three replications: A (0% dried shrimp), B (5% dried shrimp), C (10% dried shrimp), and D (15% dried shrimp). Adding dried shrimp significantly affected the moisture and protein content but did not significantly affect the yield. The highest moisture content was found in treatment A (0%) at 18.63% and tended to decrease with the increase of dried shrimp due to its dry nature. Conversely, the protein content increased with the addition of dried shrimp, with the highest value in treatment D (15%) at 26.20%. The highest yield was recorded in treatment C (10%) at 22.77%, but the differences between treatments were not statistically significant. Each attribute showed a different best treatment based on the sensory evaluation results. Treatment A (0%) scored the highest for the color attribute at 4.20, indicating that the panelists preferred the panelists most preferred the product without dried shrimp addition. The best taste was found in treatment D (15%) with a score of 4.27, while the best aroma was found in treatment C (10%) with a score of 4.11. Treatment C (10%) scored the highest for the texture attribute at 4.23, indicating the most preferred texture. Treatment C (10%) was considered the most balanced regarding taste, aroma, and texture, making it the best formulation regarding panelist preference.

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