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AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN
Published by Universitas Widya Mataram
ISSN : 25483757     EISSN : 26207508     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Agrotech Journal with registered number ISSN 2548-3757 (print) and ISSN 2620-7508 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology. This journal is published by Faculty of Food Technology, Universitas Widya Mataram, Yogyakarta.
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Articles 77 Documents
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MASALAH GIZI DAN PERAN GIZI SEIMBANG Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1093.101 KB) | DOI: 10.37631/agrotech.v2i1.12

Abstract

Good nutrition will be consistent with good health. In the clinical symptoms of malnutrition is the body's growth and not normal development. Nutritional status was the final result of the various factors that may relate to one anothers. Therefore, understanding how the nutrient problems should be the basis for a strategy for the prevention and mitigation. The nutritional status is directly influenced by two things, the adequacy of nutrient intake to meet the needs of the body and the infection status of a person, mutually influential, so fixing one of them is not going to fix the state of the other. The guidelines of balanced nutrition was the best solution in Indonesia visualized in Tumpeng of balanced nutrition. Data of nutritional health status and nutrition-related non-communicable diseases of data obtained from the Health Research by the Ministry of Health, 2010 and micronutrient status data, especially iron deficiency anemia status. The agreement of the World Food Conference in Rome in 1992 set of recommendations to all countries, particularly developing countries to replace the slogan-based "Basic Four" to "Nutrition Guide for Balanced Diet". This emphasis is based on the fact that developing countries have to face the double burden of nutrition problems (malnutrition and over nutrition). Principle slogan "Nutrition Guide for Balanced Diet": consumption daily diet should contain nutrients in the type and amount (portion) that fits the needs of each individual or age group. Consumption of food with this pattern should pay attention to four basic principles, namely: Diversity of food; Regular physical activity and measurable; personal and environmental hygiene are maintained; and monitor or maintain weight is always ideal.
PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1364.49 KB) | DOI: 10.37631/agrotech.v1i1.5

Abstract

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).
PENGARUH KONSENTRASI ASAM KLORIDA DAN LAMA PERENDAMAN TERHADAP SIFAT FISIK DAN KIMIA GELATIN TULANG IKAN TUNA (Thunnus albacare) Masrukan, Masrukan; Santoso, Umar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (788.826 KB) | DOI: 10.37631/agrotech.v1i1.6

Abstract

Type A gelatin was extracted from partial hydrolysis of collagen from tuna fish bone. The experiment was conducted to determine the effect of hydrochloride acid solution and soaking time on physical and chemical properties of tuna fish  bone gelatin and to determine optimum conditions for extraction of tuna fish bone gelatin which is based on the highest yield and gel strength. The experiment used randomized complete block design (RCBD) with two factors. The first factor was concentration of hydrochloric acid consisting of 3 level (1, 3, and 5% v/v) and the second factor was soaking time (24, 48, and 72 hours). The results showed that concentration of hydrochloric acid and soaking time significantly affect at the physical and chemical properties of tuna fish bone gelatin. The optimum condition obtained the treatment of gelatin was concentration of  hydrochloric acid 3% and soaking time 72 hours. Physical and chemical properties of gelatin from tuna fish bone, which is 120.37 gram Bloom gel strength; viscosity 4.75 cP;  melting point 20.37 ° C; color was yellowish brown, moisture content 11.85%, protein content 80.90%.; fat content 2.73% and ash content 8.12%.      
OPTIMASI EKSTRAKSI DAN PENENTUAN KANDUNGAN KATEKIN DALAM TEH HIJAU (Camellia sinensis) MENGGUNAKAN METODA HPLC sudjatini, Sudjatini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.283 KB) | DOI: 10.37631/agrotech.v2i1.8

Abstract

 This research was designed to determine the optimum period extraction time for catechin green tea using boiling water and ethyl acetate as a solubilizing agent, whereas the composition and the content of catechin green tea were measured using High Performance Liquid Chromatography (HPLC). A single factor experiment design was used. The period extraction time of green tea using boiling water and ethyl acetate were 5, 20, 35 and 60 minutes. The proportion of green tea at the extraction process was 1:15 (weight/volume). The extraction process using boiling water was done twice to get the maximum extracted catechin yield. The extracted catechin of green tea were, therefore, compared with epi-catechin as standard solution. The research’s results show that the optimum period for extraction time of green tea using boiling water and ethyl acetate were 35 and 20 minutes, respectively. The extracted green tea using boiling water was 41.39 % of its dry weight, and those extracted green tea contained catechin as high as 60.62-61.78 %. Catechin compound in green tea residues extracted using ethyl acetate was 5.31 % from 58.35 % the total green tea residues. The composition of catechin in the first boiling water extraction, the second boiling water extraction and pressure extraction consisted of epigallocatechin (EGC), epigallocatechin-gallat (EGCG), epicatechin (EC) and epicatechin-gallat (ECG). ECG was only found in green tea residue extracted using ethyl acetate. The total catechin compound in green tea extracted using boiling water and ethyl acetate was 27.73 % of dry weight, consisted of EGC, EGCG, EC and ECG were 14.74, 1.73, 8,35 and 2.91 % of green tea dry weight, respectively
DAYA TERIMA KONSUMEN TERHADAP BAKPAO YANG DIPERKAYA SIFAT FUNGSIOAL SERAT DAN ANTIOKSIDAN BERBASIS DAUN KELOR (Moringa oleifera) Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (821.483 KB) | DOI: 10.37631/agrotech.v2i1.9

Abstract

The research was designed to determine the effect of substitution of Moringa leaves to the level of consumer acceptance of  bun product and nutrient content. This research uses a completely randomized design (CRD) with single consisted Moringa leaf flour substitution (0%, 5%, 10%, 15%, 20%), each treatment replicated 3 times. Data were analyzed using analysis of variance (ANOVA), if there was a difference between the treatment, it would analyze with Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. The addition of Moringa leaf affect the organoleptic properties of bun product, the color of the bun was green, tasted moringa leaves, while the texture of buns increases softly. Based on organoleptic parameters, then the addition of Moringa leaves are preferred by the panelists was the addition of Moringa leaves as much as 10% with a score of 3.85, Reseda (3.3), a rather tasted the leaves of Moringa (3.35), soft texture (3.85 ), 36.78% water, 0.09% chlorophyll, fiber 14.98%, and 43.48% antioxidant activity. 
INHIBITORY EFFECT OF ASCORBIC ACID MICROEMULSION ON PHOTO-OXIDIZED VIRGIN COCONUT OIL Rukmini, Ambar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1181.172 KB) | DOI: 10.37631/agrotech.v1i1.2

Abstract

The effect of water-in-oil (w/o) microemulsion containing ascorbic acid on photo-oxidative stability of virgin coconut oil (VCO) was investigated. To optimize the formulation, w/o microemulsions were prepared using hydrophilic lipophilic balance (HLB) concept, consisted of ternary nonionic surfactants having low, medium, and high HLB values. From this optimum HLB number, the ratio of water, surfactant and oil was determined to obtain microemulsion areas. After optimization of the microemulsion system, the storage at room temperature, and the extreme condition were conducted for testing the microemulsion stability. Then, the stable formulas were used for delivering ascorbic acid. The solubility and photo-oxidative stability of ascorbic acid microemulsion were evaluated. The optimum formula of ascorbic acid microemulsion was applied into VCO at various concentrations (0, 1, 5, and 10% w/w). Samples were subjected to photo-oxidation under fluorescent light exposure of 4000 lux for up to 8 hours. Peroxide values (PVs) and p-anisidine values (p-AnVs) of the samples were measured at 1 hour interval. The results indicated that w/o microemulsion could be formed on the HLB number of 7. W/o microemulsion containing 75% oils need surfactant concentrations of ≥ 4.5 part of water, and if containing 77.78% oils, the surfactant concentration must ≥ 5.5 part of water. These microemulsions remained stable during storage at room temperature, even after centrifugation, but did not tolerate at high temperature. The maximum solubility of ascorbic acid in w/o microemulsion was 1%. Ascorbic acid microemulsion resistant to photo-oxidation and effective inhibits that reaction in VCO. This study confirmed that w/o microemulsion can act as ascorbic acid delivery system to disperse into VCO for inhibiting its’ quality deterioration due to photo-oxidation.
MANFAAT KESEHATAN BAKTERI ASAM LAKTAT Purwandhani, Siti Nur
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v2i1.10

Abstract

Lactic acid bacteria has potential as health-supporting agent because of its role as probiotic that has capability to grow in gastrointestinal tract, and its metabolites/cell components that have health benefits. Health benefits of lactic acid bacteria include balancing intestinal microflora so it can play a role in treating diarrhea, preventing cancer, lowering serum cholesterol, treating lactose intolerant, and preventing constipation. In terms of nutritional value, lactic acid bacteria is capable of increasing the biological value of milk protein, synthesizing vitamin B, inhibiting antinutrient compound, inhibiting toxins production, and producing antimicrobial substances. Examples of lactic acid bacteria strain that can be used as a probiotic are Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.
BIOSINTESA FOLAT OLEH BAKTERI ASAM LAKTAT Purwandhani, Siti Nur
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1602.819 KB) | DOI: 10.37631/agrotech.v1i1.3

Abstract

Folate, an important B-group vitamin, participates in many metabolic pathways such as DNA and RNA biosynthesis and amino acid inter-conversions. Mammalian cells cannot synthesize folate; therefore, an exogenous supply of this vitamin is necessary to prevent nutritional deficiency. Folic acid is a composite molecule, being made up of three parts: a pteridine ring system (6-methylpterin), para-aminobenzoic acid , and glutamic acid . The folate biosynthesis pathway in micro-organisms can be divided in several parts. The pteridine proportion of folate is made from GTP, that is synthesized in the purine biosynthesis pathway. p-Aminobenzoic acid originates from chorismate and can be synthesized via the same biosynthesis pathways required for the aromatic amino acids, involving glycolysis, pentose phosphate pathway and shikimate pathway. The third component of a folate molecule is glutamate, that is normally taken up from the medium. This review will focus on biosynthesis and folate production by lactic acid bacteria and the folate level production in fermented product.
OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK Suladra, Made
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1022.206 KB) | DOI: 10.37631/agrotech.v2i1.11

Abstract

The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.
SIFAT PRO-OKSIDAN SARI JERUK NIPIS (Citrus aurentifolia) TERHADAP AKTIFITAS ANTIOKSIDAN TEH HIJAU (Camellia sinensis) sudjatini, Sudjatini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v1i1.4

Abstract

The research was designed to understand the effect of addition of extract citrus on the antioxidative activity of green tea and to determine the optimum temperature  at the process of green tea extraction to get the best antioxidative activity.Two treatment factors were arranged in completely randomized design with three replications. First treatment factor was the temperature extraction of green tea consisted of 30, 60 and 100 oC, whereas the second treatment factor was concentration of extract citrus consisted of 0.0, 0.2, 0.4, 0.6, 0.8 and 1 %. The contents of polyphenol, tannin, total  acids were chemically determined, whereas antioxidative activity was determined by radical scavenging affect (RSA). Data were analyzed using analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there was a significant difference in treatment effects.The research’s results show that there was insignificant interaction between temperature extraction of green tea and concentration of added extract citrus. Eventhough concentration of extract citrus did not significantly affect the contents of polyphenol and tannin but it affected significantly the contents of total acids and antioxidative activity of extract tea. The antioxidative activity at the concentration of extract citrus of 0.2 % was significantly greater than without extract citrus (as check treatment). The following increase in concentration of extract citrus until 1 % did not significantly increase in antioxidative activity. The temperature of tea extraction affected significantly on the contents of  polyphenol, tannin, total acids, and antioxidative activity of extract green tea. The highest values were obtained  at 100 oC and the the lowest at 30 oC. Temperature extraction of green tea of 100 oC and the addition of 0.2 % extract citrus was the optimum condition. At this condition,  the extract green tea contained polyphenol, tannin, total acids, and antioxidative activity as high as  13.77, 12.77, 0.69 and 93.37 %, respectively.

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