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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 169 Documents
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Optimasi Formulasi Pasta Ubi Jalar Ungu dan Tepung Terigu terhadap Daya Kembang dan Mutu Hedonik Roti Tawar Mulia W Apriliyanti; Mokh. F Kurnianto; Wahyu Suryaningsih; Anang S Saleh
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 Vita N Lawalata; Gilian Tetelepta
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 Yiyin Nanisha; Sukmiyati Agustin
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) Aluysia Subagio; Franciscus S Pranata; Yuliana R Swasti
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) Asti P Nauli; Kurnia S E Harefa; Tamara A Sihombing; Parto Simanjuntak
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.
Analisis Kualitas Fisik Dan Kimia Air Minum Dalam Kemasan (AMDK) Berdasarkan Regulasi SNI 3554:2015 Aulia Adisti Meisyah; Sutrisno Adi Prayitno; Dwi Retnaningtyas Utami
AGRITEKNO: Jurnal Teknologi Pertanian Vol 15 No 1 (2026): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2026.15.1.1-9

Abstract

Air minum dalam kemasan (AMDK) merupakan produk yang mutu dan keamanannya diatur dalam SNI 3554:2015 untuk melindungi kesehatan konsumen dan mendukung diversifikasi produk. Penelitian ini bertujuan mengevaluasi kesesuaian mutu AMDK dengan standar regulasi tersebut melalui pendekatan deskriptif kuantitatif. Empat sampel AMDK dianalisis terhadap kandungan Total Dissolved Solids (TDS), amonia, sulfat, klorida, dan boron sesuai metode yang tercantum dalam SNI 3554:2015. Hasil analisis menunjukkan bahwa seluruh sampel memenuhi standar mutu sehingga layak diedarkan dan dikonsumsi. Batas cemaran maksimum masing-masing parameter adalah <500 mg/L untuk TDS, < 0,15 mg/L untuk amonia, < 200 mg/L untuk sulfat, < 250 mg/L untuk klorida, dan < 2,4 mg/L untuk boron. Nilai TDS terendah ditemukan pada merek Y (88 ± 2 mg/L). Merek W menunjukkan konsentrasi amonia terendah (0,0031 ± 0 mg/L) dan sulfat terendah (2,1597 ± 0 mg/L). Klorida terendah ditemukan pada merek Y (4,57 ± 0 mg/L), sedangkan merek W dan Z memiliki kadar boron terendah (0,2446 ± 0 mg/L). Temuan ini mengonfirmasi bahwa keempat produk AMDK yang diuji telah memenuhi ketentuan kualitas air minum berdasarkan standar nasional.
Pengaruh Variasi Hidrokoloid (Glukomanan, Karagenan, Guar Gum dan Xanthan Gum) terhadap Karakteristik Fisik Roti Tawar Gandum Utuh Tiara Kumala; Hetty Sri Mulyati; Muhammad Syafi’ie
AGRITEKNO: Jurnal Teknologi Pertanian Vol 15 No 1 (2026): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2026.15.1.20-28

Abstract

Roti tawar gandum adalah roti yang terbuat dari tepung gandum utuh, yang mengandung seluruh bagian biji gandum. Roti ini kaya akan serat, vitamin B, zat besi, magnesium, dan antioksidan. Tepung gandum utuh dipilih karena memiliki kandungan serat dan protein yang cukup tinggi serta dapat mengurangi risiko penyakit kronis seperti jantung dan kanker. Hidrokoloid juga telah digunakan secara memuaskan sebagai agen anti staling. Berbagai variasi hidrokoloid diharapkan mampu memperbaiki kualitas roti tawar gandum dari segi fisik karena memiliki kemampuan untuk membentuk gel sehingga kadar air dalam adonan akan bertahan dan memperlambat pembentukan crust dan crumb pada roti yang menyebabkan roti tidak tahan lama. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan yaitu campuran tepung gandum utuh dan tepung terigu protein tinggi serta jenis hidrokoloid yang digunakan dengan konsentrasi yang sama yaitu 2% dan dilakukan sebanyak 3 kali ulangan sehingga dihasilkan 12 sampel. Formula ini menghasilkan roti tawar gandum dengan kekerasan paling baik pada jenis hidrokoloid karagenan dengan nilai 24,713 N, keempukan pada jenis hidrokoloid guar gum dengan nilai 0,4555 dan kekenyalan (kemampuan Kembali ke bentuk awal) pada jenis hidrokoloid glukomanan dengan nilai 0,8515.
Pengaruh Suhu Penyeduhan Terhadap Aktivitas Total Fenol Flavonoid Dan Antioksidan Pada Teh Hijau Tradisional Garut (Teh Kejek) Anita Khairunnisa Khairunnisa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 15 No 1 (2026): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2026.15.1.10-19

Abstract

Kejek tea is a traditional Indonesian green tea with a taste, aroma, and benefits. This study aims to determine the effect of variations in brewing temperature on the total phenol, flavonoid, and antioxidant activity content of traditional Garut green tea (kejek tea). The method used is an experiment with variations in brewing temperature, namely at 55℃, 75℃ and 95℃. The results showed that the brewing temperature significantly affected the bioactive compound content and antioxidant activity of kejek tea. Brewing at 95℃ for nine minutes produced the highest total polyphenol content of 23.22% and the highest total flavonoid content of 12.5%, and the lowest antioxidant activity with IC50 of 12,441 μg/mL, so the higher the brewing temperature produces higher total polyphenol and flavonoid content and its radical scavenging activity is more vigorous. These findings indicate that brewing temperature is an essential factor that needs to be considered in the processing of kejek tea to obtain optimal quality.
Karakteristik Fisik dan Organoleptik Crackers dengan Substitusi Tepung Pepaya Bangkok Satiti Kawuri Putri; Ulyarti -; Mursyid -; Oktaviani Peranginangin
AGRITEKNO: Jurnal Teknologi Pertanian Vol 15 No 1 (2026): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2026.15.1.29-38

Abstract

Bangkok papaya flour (Carica papaya L.) has potential value in the food industry, particularly bakery products, as a substitute for wheat flour in cracker production. This study aimed to evaluate the use of Bangkok papaya flour as a wheat flour substitute on the physical and organoleptic characteristics of crackers. A Completely Randomized Design was applied with six levels of papaya flour substitution: 0%, 10%, 20%, 30%, 40%, and 50% with three replications. The physical parameters examined included hardness (texture), volume expansion, and color, while organoleptic assessment covered hedonic quality attributes (color and texture) as well as hedonic evaluation (taste and overall acceptance). The results showed that the addition of Bangkok papaya flour had a significant effect on texture, color parameters (L*, a*, b*), and all sensory aspects except volume expansion, which showed no significant difference. The best formulation was obtained at a 30% substitution level, with a hardness value of 81.36 gF, volume expansion of 3.3%, and color values of L* = 61.23, a* = 10.63, and b* = 27.03, visually classified as a slightly desaturated orange. Panelist scores for hedonic quality were 3.04 for color (slightly brownish) and 2.96 for texture (fairly crispy), 2.96 for taste (liked), and 3.20 for overall acceptance (relatively liked). These results indicate that Bangkok papaya flour has potential as a wheat flour substitute in cracker production, while also opening opportunities for developing functional, locally sourced cracker products that support food diversification and enhance the added value of the papaya commodity in Indonesia.

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