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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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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.
Mi Basah dengan Substitusi Tepung Tempe Koro Benguk (Mucuna pruriens L.) dan Ekstrak Pektin Albedo Jeruk Bali (Citrus maxima) Subagio, Aluysia; Pranata, Franciscus S; Swasti, Yuliana R
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.2025.14.2.235

Abstract

Wet noodles are noodles made from wheat flour and cooked by boiling. However, wet noodle generally lack nutrients, prompting research to address this issue. This study utilizes velvet bean flour as a partial substitute for wheat flour and pectin extracted from pomelo albedo as a binding agent. The aims are to assess the chemical, physical and microbiological qualities of wet noodles formulated with velvet bean flour and pomelo albedo pectin extract, as well as to determine the optimal concentration that yields the best product quality. The researchers aim to utilize velvet beans for their protein-rich nutritional function and to make use of pomelo albedo waste. A completely randomized design was used with 4 treatment levels consisting of ratios of wheat flour, velvet bean flour, and pomelo albedo pectin extract: 100:0:0 (K),70:25:10 (A), 70:20:15 (B), and 70:15:20 (C). The data were analyzed using the one-way ANOVA method with a 95 % confidence level, followed by DMRT to determine the significant differences among treatments. The results indicate that wet noodles had moisture content ranging from 60,31-63,45 %., ash content 0,5-0,71 %, fat content 0,53-1,76 %, protein content 5,06-8,9 %, carbohydrate content 25,44-31,73 %, insoluble fiber 4,53-11,1 %, soluble fiber 13,-21,67 %, cooking loss 4,92-11,8 %, tensile strength 0,003-0,0055, total plate count and yeast mold count meeting the SNI 2987:2015 quality standard. The formulation with the best overall quality was 70:15:20.
Karakterisasi Edible Film Berbasis Porang Glukomanan Inkorporasi Ekstrak Bunga Telang (Clitoria ternatea) Nauli, Asti P; Harefa, Kurnia S E; Sihombing, Tamara A; Simanjuntak, Parto
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.2025.14.2.228

Abstract

Biopolymer-based edible films offer an eco-friendly alternative to synthetic plastics for packaging. This study investigated the effect of different concentrations of butterfly pea flower (Clitoria ternatea extract on the physical, mechanical, and antioxidant properties of porang glucomannan-based edible films. The films consisted of a control without extract (EF1) and treatments containing 10% (EF2) and 20% (EF3) butterfly pea extract. Analyses included measurements of thickness, tensile strength, and DPPH radical scavenging activity. The results showed that the film thickness was highest in EF1 (0.164 mm), lower in EF2 (0.157 mm), and lowest in EF3 (0.148 mm). For tensile strength, EF1 exhibited the highest value (18.32 MPa), followed by EF3 (15.61 MPa), while EF2 showed the lowest value (9.79 MPa). Antioxidant activity, expressed by IC₅₀, was highest (least active in EF1 (24,631.20 mg/L, decreased in EF2 (3,736.68 mg/L, and was lowest (most active in EF3 (2,668.82 mg/L. These results indicate that higher concentrations of butterfly pea extract reduce thickness and IC₅₀ while exerting variable effects on tensile strength. Overall, EF3 (20% extract provided the best balance between mechanical and bioactive properties, supporting its potential as an active natural biopolymer packaging material.

Page 17 of 17 | Total Record : 165

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