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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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Optimasi Formulasi Pasta Ubi Jalar Ungu dan Tepung Terigu terhadap Daya Kembang dan Mutu Hedonik Roti Tawar Apriliyanti, Mulia W; Kurnianto, Mokh. F; Suryaningsih, Wahyu; Saleh, Anang S
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.2025.14.2.207

Abstract

Bread is a fermented product that undergoes several processing stages, including the mixing of wheat flour, water, yeast, and salt, followed by kneading, fermentation, shaping, and baking. Wheat flour is essential in bread making because its gluten content influences the bread’s expansion and texture. In this research, part of the wheat flour was replaced with purple sweet potato paste to reduce reliance on wheat flour. Ipomoea batatas cultivar Ayamurasaki or purple sweet potato, has potential as a functional food due to its rich nutritional profile and naturally vibrant purple color. This study employed a D-Optimal Mixture Design using the optimal custom design expert model, consisting of two factors: purple sweet potato paste 10–60% and wheat flour 40–90%, evaluated across five response variables: expansion power, hedonic quality of crumb color, crumb texture, pore structure, and taste. The analysis was performed using Design-Expert 13 software, involving a total of eight formulations. The optimization results predicted that the formulation containing 60% purple sweet potato paste and 40% wheat flour produced the most optimal white bread, with expansion power of 46.56%, a hedonic score for crumb color of 5.30 (deep purple, a crumb texture score of 5.06 (soft, a pore structure score of 3.58 (moderately uniform, and a taste hedonic score of 5.30 (distinct purple sweet potato flavor, yielding a desirability value of 0.95.
Pengaruh Perbandingan Konsentrasi Tempe dan Puree Daging Buah Pala terhadap Mutu Nugget Selama Penyimpanan Lawalata, Vita N; Tetelepta, Gilian
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.2025.14.2.197

Abstract

This study aimed to determine the appropriate ratio of tempe and nutmeg puree concentration for producing good quality of tempeh nuggets during storage. A completely randomized design with one factor and four treatment levels was used, consisting of tempeh to nutmeg puree ratios of 60%:0%, 58,5%:1.5%, 57%: 3%, and 55.5%:4.5%. The observed variables included chemical characteristics (moisture content, ash content, soluble protein, fat content, and peroxide value), total microbial count, and organoleptic properties. The ratio of 55.5% tempeh to 4.5% nutmeg puree produced the best nuggets based on chemical and microbial characteristics, with moisture content (51.6%), ash content (3.35%), soluble protein content (2.52%,), fat content (7.7%), peroxide value (0.26 mg O2/100g), and total microbial count (4.1×102 CFU/g). Meanwhile, based on organoleptic evaluation, the color was liked (3.12), the aroma was slightly liked (2.52), the taste was close to liked (2.88), and the overall acceptability was also close to liked (2.86)
Karakteristik Bioplastik Berbasis Pati Talas Belitung dengan Penguat Selulosa Kulit Nanas dan Pemlastis Sorbitol Nanisha, Yiyin; Agustin, Sukmiyati
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.2025.14.2.218

Abstract

Bioplastics are plastics made from natural polymers such as starch, cellulose, and sorbitol that are biodegradable. Belitung taro, which contains amylose and amylopectin, plays a crucial role in gel formation, providing flexibility, thermal stability, and biodegradability to bioplastics. Cellulose is a strong, hard, biodegradable, and renewable material, making it a potential additive for bioplastics. Sorbitol is used as an additive to increase the flexibility of bioplastics. This study aims to investigate the effect of incorporating pineapple peel cellulose and sorbitol into Belitung taro starch-based bioplastics. The process involves extracting cellulose from pineapple peel waste, producing bioplastics using the solvent casting method, and testing the mechanical and physical properties of these bioplastics. This research was conducted in a Completely Randomized Design with two factors: the addition of cellulose (3, 4, and 5 g) and sorbitol (3, 4, and 5 g). The data were analyzed using ANOVA and Tukey's test at a 5% significance level. The results indicate that the addition of cellulose and sorbitol has a significant impact on thickness, but no significant effect on water vapor permeability, opacity, solubility, or biodegradation. The color of the bioplastic tends to be blue-gray. Tensile strength meets the BSN 2014 and JIS 2019 standards, with values ranging from 4.322 to 10.110 N/mm², while elongation meets the BSN 2014 standard (39%). The low water vapor permeability (0.0027–0.0094 g/m²/day) and high opacity (5.85–8.91 abs/mm) of the bioplastic produced indicate its potential as UV-resistant food packaging. The bioplastic solubility (0.12–0.25%) meets standards, and the degrades after 14 days of burial according to BSN 2014. Although thickness and permeability do not yet meet standards, this bioplastic is economical with low production costs.

Page 17 of 17 | Total Record : 163

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