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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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Efektivitas Pengemasan Vakum dan Penyimpanan Dingin terhadap Umur Simpan Cabai Rawit (Capsicum frutescens L.) Ralle, Andi; Sabahannur, St; Alimuddin, Suraedah; Dwizahra, Annisa
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.2025.14.1.102

Abstract

Cayenne pepper (Capsicum frutescens L.) is a widely cultivated horticultural commodity in Indonesia, but its short postharvest shelf life presents limits marketability due to rapid quality deterioration during storage. This study evaluated the effects of packaging methods and storage temperatures on the shelf life and quality of cayenne pepper. A randomized complete block design with a two-factor factorial arrangement was employed. The first factor was packaging (no packaging, non-vacuum packaging, and vacuum packaging), and the second was storage temperature (5 °C ± 1 °C, 7 °C ± 1 °C, and 9 °C ± 1 °C). The results showed that the combination of vacuum packaging and storage at 5 °C yielded the best outcome, with the longest shelf life of up to 61.67 days, the lowest weight loss of 7.33%, and preserved cayenne pepper quality, as indicated by a vitamin C content of 1.44 mg/100 g, optimal deep red color (score 5.0), and firm texture (score 4.0). In contrast, peppers stored without packaging exhibited significant deterioration, primarily due to fungal infection by Fusarium sp. and Aspergillus sp. Overall, the findings demonstrate that vacuum packaging combined with low-temperature storage effectively extends the shelf life of cayenne pepper while preserving its physical, nutritional, and sensory attributes.
Biskuit Bebas Gluten menggunakan Bahan Baku Tepung Mocaf dan Blondo Verawati, Nenengsih; Aida, Nur; Hartoni, Nanang
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.2025.14.1.112

Abstract

This study evaluated the effects of substituting modified cassava flour (mocaf) with blondo coconut oil on the moisture, fat, protein, carbohydrate, and ash content of gluten-free cookies. A completely randomized design with a one-factor arrangement was applied, consisting of five substitution levels of macaf to blondo (300:0 g; 250:50 g; 200:100 g; 150:150 g; 100:200 g). The highest moisture content (4.84%) was obtained at 100 g of mocaf and 200 g of blondo, while the lowest (4.64%) occurred with 300 g of mocaf and 0 g of blondo. The highest ash content (1.29%) was recorded at 200 g blondo, and the lowest (0.99%) was with no blondo. Protein content peaked at 4.59% (200 g of mocaf, 100 g of blondo) and was lowest at 3.88% (300 g of mocaf, 0 g of blondo). Fat content ranged from 7.83 (300 g mocaf, 0 g blondo) to 9.51% (200g mocaf, 100 g blondo), while carbohydrate content was highest at 69.24% (300 g mocaf, 0 g blondo) and lowest at 67.11% (100 g mocaf, 200 g blondo). This result demonstrates that partial substitution of mocaf with blondo significantly alters the nutritional profile of gluten-free cookies.
Pembuatan Kopi Excelsa (Coffea liberica var. Dewerei.) Wine dengan Variasi Tingkat Roasting dan Lama Fermentasi Fadhila, Irvandy N; Bimantio, Mohammad P; Arialistya, Yhone
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.2025.14.1.120

Abstract

Wine coffee is produced through an extended fermentation process, during which the intensity of its flavor and aroma increases. The coffee variety used in this study is excelsa, known for its naturally sour profile and strong aroma, characterized by a unique combination of sour, sweet, and astringent flavors. The objectives of this study were to determine the effects of fermentation duration and roasting level on the alcohol content of excelsa wine coffee and to determine its sensory attributes. The study employed a Randomized Complete Block Design with two factors: fermentation duration (factor X) and roasting level (factor Y). The parameters analyzed included moisture content, ash content, caffeine content, alcohol content, and organoleptic test, which includes preference for color, aroma, and taste of the excelsa wine coffee brew. From the results of this study, it was found that the water content, ash content, caffeine content, alcohol content, and sensory evaluation (color, aroma, and taste preference) of the excelsa wine coffee brew. The results showed that moisture, ash, and caffeine contents met the specified quality standards. The best sensory results were obtained from samples fermented for 30 days and roasted at a medium level, producing a well-balanced taste, neither overly sour nor predominantly bitter.
Pengaruh Substitusi Tepung Pisang Tongka Langit Pregelatinisasi Terhadap Sifat Fisikokimia Cookies Picauly, Priscilia; Lawalata, Vita N; Nahatue, Maimuna
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.2025.14.1.127

Abstract

This study aimed to analyze the functional properties of pregelatinized tongka langit banana flour (TPTLP) at different maturity levels and to determine the effect of substituting TPTLP on the physicochemical properties of cookies at the optimal maturity level. This study was designed using a completely randomized design consisting of one factor, with substitution treatments of wheat flour (TT) and TPTLP, consisting of 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% with two replications. The parameters analyzed included the water absorption capacity, vitamin A content, and antioxidant activity of TPTLP, as well as the moisture content, ash content, protein content, fat content, crude fiber, carbohydrates, breaking strength, and crispness of the cookies. The results showed that tongka langit bananas at maturity level II exhibited better functional properties than those at level I. Furthermore, substitution with TPTLP (100%, 75%, 50%, 25%, and 0%) from maturity level II significantly affected the physicochemical properties of cookies. Increasing levels of TPTLP substitution led to higher moisture, ash, and crude fiber contents, while protein content, breaking strength, and crispness decreased.
Pengaruh Lama dan Suhu Penyimpanan Terhadap Mutu Minuman Teh Bunga Krisan Batik Nasution, Indah S; Julianti, Elisa; Romauli, Nauas D M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.134

Abstract

Batik chrysanthemum is one type of chrysanthemum whose use is limited to cut flowers. Chrysanthemum tea beverage processing is one form of product diversification that can increase the added value of chrysanthemum flowers. This study aims to determine the shelf life of chrysanthemum tea beverages packaged in glass bottles. This research design uses a factorial complete randomized design with two factors, namely storage temperature (room temperature and cold temperature (10 oC) as the first factor and storage time (0, 3, 6, 9, 12, and 15 days) as the second factor. Each treatment combination was made in 3 replicates; the results showed that the indication of temperature and storage duration gave a very significant effect (P < 0.01) on total phenolics, total flavonoids gave a significantly different effect (P < 0.05) on anthocyanin levels, and antioxidant activity. They gave a significantly different effect (P < 0.05) on the color index. The research results show that the ideal storage life of Chrysanthemum flower tea is at a cold temperature (10 °C). At this storage life, the chrysanthemum flower tea beverage has a high antioxidant activity and is acceptable for consumption.
Ulasan Singkat Profil Fitokimia dan Aktivitas Biologi dari Daun Kratom Alvianto, Dikianur; Utoro, Panggulu A R; Witoyo, Jatmiko E; Khoirina, Adhian D; Permatasari, Nelsy D; Rahayu, Lisa F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.144

Abstract

Mitragyna speciosa leaves are one of the most widely utilized parts of the kratom plant by local communities in several ASEAN countries, including Indonesia, Malaysia, and Thailand, particularly for traditional medicine. However, comprehensive knowledge regarding the morphology, phytochemical profile, and bioactivity of M. speciosa leaves from Indonesia remains limited. Therefore, this study aims to comprehensively explore the morphology, phytochemical profile, and bioactivity of M. speciosa leaves from Indonesia. This study employs a literature review method, using data sourced from scientific journal articles, conference proceedings, and various online publications available through open-access platforms from 2015 to 2025. The results indicate that the morphology of M. speciosa leaves in Indonesia can be categorized into three types: white, red, and green. Qualitative phytochemical tests have revealed the presence of bioactive compounds with specific functions, including alkaloids, flavonoids, saponins, tannins, phenolics, quinones, and mitragynine. Several recent studies have demonstrated that M. speciosa leaf extracts exhibit various bioactivities, including antibacterial, anti-inflammatory, antidiabetic, antioxidant, and anticancer effects. Future research is expected to optimize the extraction process of these bioactive compounds with greater efficiency and cost-effectiveness, and to further explore their potential applications in both the food and non-food industries.
Pemanfaatan Rempah Tradisional dalam Peningkatan Mutu dan Daya Simpan Geplak Sirsak (Annona muricata) Firdhauzi, Amila; Saputri, Wikiyas L; Suhartatik, Nanik; Mustofa, Akhmad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.156

Abstract

Geplak is a traditional food from Bantul Regency, Yogyakarta, made from grated coconut and sugar, which is roasted and shaped into small, colorful balls. The increasing consumer demand for natural traditional foods has encouraged the development of geplak with addition of soursop (Annona muricata) and traditional spices, resulting in a functional product with enhanced shelf life. This study aimed to evaluate the effect of adding traditional spices (cinnamon, clove, and nutmeg) on the physicochemical properties and shelf life of soursop geplak during storage. The geplak was prepared from a mixture of coconut, young papaya, and soursop, with each spice added at 0.4% (w/w). The samples were stored at room temperature and analyzed on days 0, 5, 10, and 15. The parameters analyzed included color (Chroma), texture (crispness and hardness), pH, moisture content, water activity (aw), and antioxidant activity (DPPH method). The results showed that cinnamon produced the highest color intensity (22.05) and exhibited the highest antioxidant activity, with only a slight decrease from 82.41% to 79.31% during storage. Nutmeg resulted in the highest hardness (445.51 N) and crispness (3431.9 Nmm) on day 0. The pH increased during storage, with cinnamon reaching 5.52 on day 15. Although moisture content increased significantly, it remained within the acceptable range of the geplak quality standard, while water activity remained relatively stable with an average value of 0.65. The addition of spices, particularly cinnamon, effectively maintained the quality of soursop geplak and extended its shelf life without the use of synthetic additives, in accordance with SNI 01-4298-1996. These findings highlight the potential of soursop geplak as an innovative local functional food.
Optimasi Ekstraksi Isolat Protein Jewawut dengan Metode Ultrasonic Assisted Extraction Al Islamiyah, Syahmidarni; Tiffany, Margaretha H
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.167

Abstract

The demand for protein from plant sources is increasing in line with the clean label trend. Emulsifiers often originate from synthetic or animal sources, which are less suitable for this trend; hence, plant-based emulsifiers have emerged as a promising solution. The aim of this research was to optimize the extraction of millet protein isolate, characterize the physicochemical properties of the produced isolate, and compare it with other emulsifiers. The extraction method employed Ultrasonic-Assisted Extraction and utilized a Response Surface Methodology optimization design based on a central composite design model. The research variables consisted of the solvent-to-sample weight ratio and extraction time, with the emulsion activity index (EAI) and emulsion stability index (ESI) as response variables. Other test parameters included oil absorption capacity, water absorption capacity, yield, and crude protein content. The results showed that the emulsion activity index increased as the solvent:sample weight ratio increased, as indicated by a positive regression coefficient. However, it decreased with longer extraction time, as indicated by a negative regression coefficient. Meanwhile, the emulsion stability index will increase with both higher solvent:sample weight ratios and longer extraction times, as indicated by a positive regression coefficient. The optimal extraction condition was obtained at solvent to sample of ratio (1:35) and extraction time of 22,15 minutes, resulting in a yield of 85,25%, EAI of 402,67 m²/g, ESI of 1508,45 minutes, an oil absorption capacity of 1,56 g/g, a water absorption capacity of 1,02 g/g, and a crude protein content 17,35% (dry weight). Compared to the gum arabic, the produced millet protein isolate exhibited better characteristics across all tested parameters.
Kandungan Mioglobin dan Warna pada Ikan Tuna (Thunnus albacares) Loin yang Diaplikasi dengan Gas Non Kondensat Loppies, Cindy R M; Setha, Beni; Tawari, Ruslan H S; Polnaya, Febby J; Pagaya, Joseph; Siahaya, Antho N
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.181

Abstract

The use of carbon monoxide gas in handling export-quality tuna loins gas has been prohibited by the FDA due to its residual effects. As an alternative, filtered smoke derived from the combustion of hardwood has been proposed. However, this gas is expensive and primarily produced in Hawaii. During the production of liquid smoke, a non-condensable gas is generated that contains carbon monoxide and may serve to preserve quality, including color and myoglobin content. The aim of this research was to identify the components of non-condensable gas and evaluate its application on tuna loins. A descriptive method was employed, and the data were presented in images and tables. The materials used included sago waste (waa sagu) and tuna loins (Thunnus albacares). Observations involved analyzing the composition of the non-condensable gas from sago waste, as well as changes in color and myoglobin content of tuna loins treated with the gas. The analysis identified 12 components in the non-condensable gas, including nitrogen and carbon monoxide. Tuna loins treated with this gas maintained a red color and a myoglobin content of 49.31±0.70 mg %.
Karakteristik Fisikokimia Tepung Pisang Tongka Langit (Musa troglodytarum L.) Pregelatinisasi dengan Variasi Penambahan Air Tetelepta, Gilian; Sarman, La; Augustyn, Gelora H; Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.190

Abstract

This study aimed to characterize the physicochemical properties of pregelatinized tongka langit banana flour with varying levels of water addition. A completely randomized design with a single factor of water addition was employed, consisting of four treatment levels (0, 15, 20, and 25%) and three replications. The results indicated that tongka langit banana flour, both without and with pregelatinization treatment, exhibited water content ranging from 5.38 to 12.90%, ash content from 3.88 to 17.96%, water absorption capacity from 1.54 to 1.83%, solubility from 0.13 to 0.20%, swelling power from 0.14 to 0.17 g/g, and amylose content from 15.23 to 23.33%. Pregelatinization treatment enhanced water absorption capacity, amylose content, swelling power, and solubility, while reducing the water and ash content of tongka langit banana flour.

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