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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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Rheological Properties of Gluten as Function of Sodium Chloride During Heating Helen C.D. Tuhumury
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.1

Abstract

Both rehydrated and fresh gluten samples were prepared in the presence and absence of NaCl during mixing and washing. The samples were subjected to the temperature sweep to determine the rheological properties of gluten during heating as a function of NaCl. In addition, the starch was added back to the gluten samples with and without NaCl to determine the effect of residual starch in the gluten network as influenced by NaCl. Gluten network formed in the presence of NaCl determine its rheological properties during heating. NaCl caused the enhanced hydrogen bonding in the formation of the gluten network during hydration, which may cause the onset in the sharp increase in G’ at higher temperature during heating. The delay of the sharp increase in the G’ value to higher temperature during heating is the results of the formation of the gluten network in the presence of NaCl not of the presence of the residual starch in the gluten network. Keywords: gluten, salts, small deformation rheology, starch, temperature sweep ABSTRAK Sampel gluten rehidrasi dan gluten yang baru dicuci disiapkan dengan dan tanpa NaCl selama proses pencampuran dan pencucian. Pengukuran reologi temperature sweep dilakukan untuk menentukan karakteristik reologi gluten selama proses pemanasan sebagai fungsi NaCl. Pati ditambahkan kembali pada gluten untuk proses rehidrasi dengan dan tanpa NaCl untuk menentukan pengaruh residu pati pada gluten seperti yang dipengaruhi oleh NaCl. Pembentukan jaringan gluten dengan NaCl selama pencampuran menentukan karakteristik reologinya selama proses pemanasan. NaCl meningkatkan ikatan hidrogen dalam pembentukan jaringan gluten selama hidrasi, yang dapat menyebabkan peningkatan G’ yang tinggi pada suhu yang lebih tinggi selama pemanasan. Penundaan peningkatan nilai G’ pada suhu yang lebih tinggi selama pemanasan sebagai akibat dari pembentukan jaringan gluten dengan NaCl bukan karena residu pati dalam jaringan gluten. Kata kunci: garam, gluten, pati, reologi deformasi kecil, temperature sweep
Perbandingan Komponen Aktif Minyak Atsiri dari Daging Buah Pala Kering Cabinet Dryer Melalui Metode Distilasi Air dan Air-Uap Sophia G Sipahelut
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.8

Abstract

The demand for essential oils has increased recently due to the growing of parfume, cosmetic, pharacentical, food and beverage, natural flavourings, medicines, aroma therapy, as well as non-food industries. Nutmeg fruit flesh is one of the potential sources of essential oils which can be obtained by both water distilation and water-steam distillation. Gas Chromatography-Mass Spectometry (GC-MS) is a dynamic analytical method to separate and to detect volatile compounds in a mixture. This study was aimed to compare active components of essential oils from cabinet dryer-dried nutmeg fruit flesh by water distillation and water-steam distillation. Results showed that 28 compounds were detected in essential oils of nutmeg flesh by water distillation, while 31 were identified in oil by water-steam distillation. Compounds identified with higher intensity in oil by water distillation were α-pinene (15.8%), β-pinene (12.0%), limonene (7.5%), δ-terpinene (8.7%), terpinene-4 -ol (14.4%), α-terpineol (4.9%), and myristicin (15.6%). The similar compounds were also detected in oil by water-steam distillation but in different quantities such as 13,3%, 8,8%, 7,2%, 8,7%, 15,6%, 7,7%, 13,5%, respectively. Keywords: distillation method, essential oil component, GC-MS, nutmeg fruit flesh ABSTRAK Perkembangan industri parfum, kosmetik, farmasi, makanan dan minuman, penyedap alami, obat-obatan, aroma terapi, maupun industri bukan makanan semakin tahun semakin meningkat yang berakibat meningkatnya kebutuhan minyak atsiri. Daging buah pala menjadi salah satu potensi sumber minyak atsiri yang dapat diperoleh melalui metode distilasi (distilasi air dan distilasi air-uap). Kromatografi Gas Spectrometer Massa (GC-MS) merupakan metode yang dinamis untuk pemisahan dan deteksi senyawa-senyawa yang mudah menguap dalam suatu campuran. Tujuan penelitian ini adalah membandingkan komponen senyawa aktif minyak atsiri dari daging buah pala kering cabinet dryer yang diperoleh dari distilasi air dan distilasi air-uap menggunakan GC-MS. Hasil analisis GC-MS minyak atsiri daging buah pala yang diperoleh melalui distilasi air terdapat 28 senyawa, sedangkan dengan distilasi air-uap diperoleh 31 senyawa. Intensitas tertinggi pada metode distilasi air teridentifikasi sebagai senyawa α-pinene (15,8%), β-pinene (12,0%), limonene (7,5%), δ-terpinene (8,7%), Terpinene-4-ol (14,4%), α-terpineol (4,9%), dan myristicin (15,6%), sedangkan intensitas tertinggi pada metode distilasi air-uap teridentifikasi sebagai senyawa α-pinene (13,3%), β-pinene (8,8%), Limonene (7,2%), δ-terpinene (8,7%), terpinene-4-ol (15,6%), α-terpineol (7,7%), dan myristicin (13,5%). Kata kunci: daging buah pala, GC-MS, komponen minyak atsiri, metode distilasi
Analisis Mutu Dodol Rumput Laut Eucheuma cottonii Dengan Penambahan Tepung Maizena dan Sari Buah Nenas Beni Setha; Hairati Arfah; Ferdinand Pattipeilohy
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.14

Abstract

Seaweed dodol is processed using basic ingredients such as Eucheuma cottonii seaweed and additives such as sugar, flour, coconut milk, salt, vanilla and other additives as well. This study was aimed to study the effect of both maizena flour and pineapple juice extract addition on the quality of seaweed dodol. Two factors of treatments were applied in this study, namely maizena flour with six levels of concentrations (0%, 10%, 20%, 30%, 40%, and 50%), and pineapple juice extract with six levels of concentrations (0%, 1%, 2%, 3%, 4%, and 5%). Sensory data of seaweed dodol were analyzed using the Friedman test, while crude fiber, protein, fat, moisture, carbohydrate and ash contents were analyzed using a descriptive statistic method. The results showed that the best sensory values (appearance, smell, taste and texture) were obtained by seaweed dodol with the treatment of 30% maizena flour and 1% pineapple juice extract. The average crude fiber, protein, fat, moisture, ash and carbohydrate contents of seaweed dodol with this treatment was 4.24%, 1.65%, 1.79%, 23.74%, 0.74% and 72.09%, respectively. Keywords: dodol, Eucheuma cottonii, maizena flour, pineapple extract ABSTRAK Dodol rumput laut diolah dengan menggunakan bahan dasar berupa rumput laut jenis Eucheuma cottonii dan bahan tambahan seperti gula, tepung, santan kelapa, garam, vanili dan lainnya. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung maizena dan ekstrak buah nenas terhadap kualitas dodol rumput laut. Perlakuan yang diberikan dalam penelitian ini terdiri atas dua faktor, yaitu konsentrasi tepung maizena (0%, 10%, 20%, 30%, 40%, dan 50%), dan konsentrasi sari buah nenas (0%, 1%, 2%, 3%, 4%, dan 5%). Data organoleptik dodol rumput laut dianalisis menggunakan uji Friedman, sedangkan data kadar serat kasar, kadar protein, kadar lemak, kadar air, kadar karbohidrat dan kadar abu dianalisa menggunaka statistik deskriptif. Hasil penelitian menunjukkan bahwa nilai organoleptik (kenampakan, bau, rasa dan tekstur) dodol rumput laut yang terbaik adalah perlakuan konsentrasi tepung maizena 30% dan konsentrasi ekstrak nenas 1%. Rata-rata kadar serat kasar dodol rumput laut pada perlakuan tersebut sebesar 4,24%, sedangkan kadar protein sebesar 1,65%, kadar lemak sebesar 1,79%, kadar air sebesar 23,74%, kadar abu sebesar 0,74% dan kadar karbohidrat sebesar 72,09%. Kata kunci: dodol, Eucheuma cottonii, sari buah nenas, tepung maizena
Daya Terima Minuman Sari Buah Pisang Tongka Langit dengan Perlakuan Lama Blansing Vita N Lawalata; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.24

Abstract

Tongka langit banana is one of specific local fruits in Maluku Province, and is potential to be developed due to its good nutritional contents. The purpose of this research was to determine the exact blanching time on the acceptance of tongka langit banana juice drink. An experimental research with different blanching time, i.e 5, 10, 15, and 20 minutes replicated twicw was applied in this study. Results showed that tongka langit banana juice drink treated with 5-minute blanching time had the best acceptance level sensorically, that is yellow in colour (3.23), had banana like taste (3.14), no off flavour aroma (1.46), had aroma almost like banana (2.86) and a little bit cloudy (2.17). Keywords: acceptance, blanching, fruit juice, tongka langit banana ABSTRAK Pisang tongka langit merupakan salah satu jenis buah lokal yang khas di Provinsi Maluku, dan berpotensi dikembangkan karena memiliki nilai nutrisi yang baik. Tujuan penelitian ini untuk menentukan lama blansing yang tepat terhadap daya terima minuman sari buah pisang tongka langit. Penelitian ini merupakan penelitian eksperimental dengan perlakuan lama blansing 5, 10, 15, dan 20 menit, yang diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa Minuman sari buah pisang tongka langit dengan perlakuan lama blansing 5 menit memiliki tingkat penerimaan terbaik secara organoleptik, yaitu warna kuning (3,23), berasa pisang (3,14), tidak beraroma langu (1,46), mendekati beraroma pisang (2,86), dan agak keruh (2.17). Kata kunci: blansing, daya terima, sari buah, pisang tongka langit
Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan Gilian Tetelepta; Priscillia Picauly; Febby J. Polnaya; Rachel Breemer; Gelora H Augustyn
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.29

Abstract

This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat
Characteristics and Permeability Properties of Sago Starch Edible Film Payung Layuk; Joula Sondakh; Marietje Pesireron
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.34

Abstract

The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability. Keywords: edible film, sago, wrapping
Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon Isye J Liur; Marcus Veerman; Arnolys Mahakena
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.42

Abstract

Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture. Keywords: beef, chemical quality, sensory quality ABSTRAK Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur. Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris
Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.) Vita N Lawalata; Illonkha Maatoke; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.48

Abstract

Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum
Karakteristik Organoleptik Teh Daun Binahong dengan Penambahan Kayu Manis Muhammad Yasir; Meittycorfrida Mailoa; Priscillia Picauly
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.53

Abstract

This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. Keywords: binahong leaves, cinnamon, tea drink ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. Kata kunci: daun binahong, kayu manis, minuman teh
Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya Gelora Helena Augustyn; Gilian Tetelepta; Ida Rina Abraham
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.58

Abstract

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal

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