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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 85 Documents
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Hubungan Gaya Hidup dan Pola Makan dengan Kejadian Hipertensi di Desa Ngadirejo Temanggung Jawa Tengah 2025 Adi Putra, Hodiri
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1921

Abstract

The achievement of hypertension case discovery in Ngadirejo Village in 2024 was 784. Based on information from the Head of Non-Communicable Disease Coordinator and the Head of Nutrition Coordinator of Ngadirejo Health Center, the main problems faced are poor diet and lifestyle. Objective: To determine the relationship between lifestyle and diet with the incidence of hypertension in Ngadirejo Village. Method: Quantitative research with a Case Control Survey approach. The study was conducted in Ngadirejo Village with a population of 26 people. The sampling technique used the Total sampling technique. The sample in the study amounted to 26 cases and 26 controls with a total of 52 respondents. This research instrument used a questionnaire and the results of the study were analyzed using the Chi Square test. Results: The results of the study were obtained in the lifestyle variable, there was a significant relationship between lifestyle and the incidence of hypertension with a p-value (0.013). And in the diet variable, there was a significant relationship between diet and the incidence of hypertension with a p-value (0.030). Conclusion: There is a relationship between lifestyle and diet with the incidence of hypertension in Ngadirejo Village, Ngadirejo District, Temanggung Regency, Central Java.
Pengaruh Aplikasi Nutri DASH dalam Konseling Gizi terhadap Pengetahuan, Aktivitas Fisik, Asupan Natrium dan Serat Pasien Hipertensi di Puskesmas Gamping II Sari, Tjarono; Dita Nareswari, Irene; Anggoro, Sarni
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1922

Abstract

Hypertension or high blood pressure disease is a chronic condition characterized by an increase in blood pressure of more than 140/90 mmHg. Complications of hypertension caused by high mortality Dietary management in hypertensive patients should be a serious concern. Dietary management for hypertension patients is carried out with the DASH Diet (Dietary Approach to Stop Hypertension) which is a diet of vegetables and fruits that contains a lot of dietary fiber and minerals and the salt intake is limited. The purpose of this study is to determine the difference in the use of the Nutri-DASH application in nutritional counseling to knowledge, physical activity, sodium and fiber intake of hypertension patients at the Gamping II Health Center. This research method uses a quasi-experimental type. The sampling technique was carried out by purposive sampling of 30 people. The data collected included pretest knowledge, physical activity, sodium intake, fiber intake.
Hubungan Status Gizi dan Durasi Tidur dengan Siklus Menstruasi pada Remaja Putri di MA Al-Mumtaz Anggoro, Sarni; Isnaningsih, Tantiana; Kurnia Sari, Chanif; Agustina Rahayu, Bety; Khamid, Ahmad
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1923

Abstract

Female teenagers usually experience disorders such as menstrual pain that makes them reluctant to eat, thus affecting their nutritional status, and menstrual pain can also disrupt sleep duration. This study aims to determine the relationship between nutritional status and sleep duration with the menstrual cycle of female adolescents at MA Al Mumtaz. This approach uses a Cross sectional approach. The total population is 46 students. Based on the results of the study, it shows that the majority of respondents aged 17 years (28.1%) have a good nutritional status (75%). The majority of them have a sleep duration in the poor category (68.8%) and an irregular menstrual cycle (59.4%). The majority of respondents have an irregular menstrual cycle with a sleep duration that is in the poor category. The results of the Analysis test showed that there was a relationship between the menstrual cycle and sleep duration (p-value = 0.025). The majority of those with irregular menstrual cycles had good nutritional status. The results of the Analysis test showed that there was also a relationship between the menstrual cycle and nutritional status (p-value = 0.008).
Kajian Penambahan Tepung Daun Kelor (Moringa oleifera L.) Pada Formulasi Flakes Dari Tepung Sagu (Metroxylon sagu) Masrukan; Idra Faudu, Muhammad; Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1924

Abstract

This study employed a Randomized Block Design (RBD) with five formulations of moringa flour (2.5%, 5%, 7.5%, 10%, and 12.5%), each repeated twice, resulting in a total of 10 experimental units. The analysis included both chemical tests (water content, ash content, fat content, texture, and flavonoid content) and organoleptic tests (aroma, color, taste, texture, and hedonic test). The results showed that the addition of moringa flour significantly affected the physical and chemical properties of the flakes.Flakes formulated with formula 5 (sago flour: moringa flour = 100:12.5) were identified as the best, based on the organoleptic test, with the highest overall liking score of 3.92. The chemical characteristics of Formula 5 flakes included a moisture content of 8.51%, an ash content of 1.35%, a fat content of 8.49%, a flavonoid content of 0.033%, and a texture score of 78.9%. In terms of sensory properties, Formula 5 flakes were preferred due to their distinctive yellowish-green color, flavor that subtly highlights the aroma of moringa, and crunchy texture.
Pemanfaatan Secang dan Kayu Manis dalam Pembuatan Selai Lembaran (Kajian Organoleptik) Firsta, Nissa Clara
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1925

Abstract

This study aimed to evaluate panelists preferences for fruit leather products made from sappan wood (Caesalpinia sappan L.) and cinnamon (Cinnamomum burmannii) with varying concentrations of kappa carrageenan as a gelling agent. Sensory parameters including color, aroma, taste, texture, and overall liking were assessed using a hedonic test by 30 untrained panelists. A 4% concentration of kappa carrageenan resulted in the highest scores for texture and overall liking, while a 2% concentration was preferred for color. The distinct aroma of cinnamon and the natural reddish color from sappan were well accepted by the panelists. Overall, the fruit leather formulation made from sappan wood and cinnamon with the addition of 4% kappa carrageenan was the most preferred by consumers and has potential to be developed as a functional food product.
Analisis Budidaya dan Pascapanen Melon Hidroponik di Akaruku Hydro Farm Berbasis Greenhouse Yoesepa Pamela, Vega; Riany Eris, Fitria; Hana Dwiyanti, Norma; Putri, Nadilla; Nur Fitria, Aini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1927

Abstract

Hydroponic farming is increasingly popular as a modern, efficient, environmentally friendly, and sustainable agricultural solution, including in the cultivation of horticultural commodities such as melon (Cucumis melo L.). This study aims to analyze the stages of melon cultivation and post-harvest applied at Akaruku Hydro Farm, an agribusiness that develops a closed greenhouse hydroponic system in Cisauk District, Tangerang Regency, Banten. This study uses a qualitative descriptive method, with data collection techniques in the form of field observations and direct interviews with managers. The results of the study indicate that melon cultivation is carried out through the stages of sowing, planting, intensive care (embroidery, fertilization, pruning, pollination), harvesting when the fruit reaches optimal ripeness, and post-harvest which includes sorting, grading, packaging, labeling, and direct distribution to consumers. The application of modern agricultural technology in this practice not only produces high-quality commodities, but also makes a real contribution to food security and improving the local economy
Pengaruh Jenis dan Lama Pengeringan Terhadap Rendemen, Kadar Air, dan Mutu Mikrobiologi Cumi-Cumi (Loligo sp.) Utuh Kering HANDAYANI, BAIQ RIEN; Werdiningsih, Wiharyani; Nurul Wahida, Baiq Naila
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1951

Abstract

This study aimed to determine the effect of drying method and duration on the yield, moisture content, and microbiological quality of dried squid (Loligo sp.). A randomized block design was used with two factors: drying method (sun drying and greenhouse drying) and drying time (16, 20, 24, and 28 hours). Parameters measured included yield, moisture content, total plate count, total coliform count, total mold count, and visual fungal growth during storage. Yield and moisture content data were analyzed using ANOVA, followed by Tukey's HSD test at a 5% significance level. Microbiological parameters were evaluated descriptively. The results indicated that neither drying method nor drying time significantly affected the yield. However, drying time had a significant effect on moisture content. Total plate counts in all treatments exceeded the Indonesian National Standard (SNI), while total coliform and mold counts remained within acceptable limits. The best quality was obtained with greenhouse drying for 24 hours, resulting in a yield of 15.47%, moisture content of 15.93%, a total plate count of 7.4 × 105 CFU/g, a total coliform count of <1.0 × 101 CFU/g, and a total mold count of <1.0 × 102 CFU/g.
Hubungan Asi Eksklusif, Riwayat Mp-Asi dan Pola Pemberian Makan terhadap Kejadian Picky Eater Anak Usia 1-3 Tahun di Posyandu Apel Lima Jagakarsa Barus, Fitri Ramadhani; Ekaningrum, Annisa Yuri; Siti, Soraya
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2219

Abstract

Anak picky eater berpotensi mengalami defisiensi zat gizi dalam jangka panjang. Kebiasaan ini akan mempengaruhi pertumbuhan dan perkembangan anak sehingga mempengaruhi status gizi anak. World Health Organization (2020) menyebutkan secara global, 149,2 juta anak di bawah usia 5 tahun mengalami stunting, 45,4 juta kurus, dan 38,9 juta kelebihan berat badan. Untuk mengetahui Hubungan Asi Eksklusif, Riwayat Mp-Asi, dan Pola Pemberian Makan Terhadap Kejadian Picky Eater Anak Usia 1-3 Tahun di Posyandu Apel Lima Jagakarsa 2024”. Penelitian ini menggunakan rancangan cross sectional, dengan jumlah sampel sebanyak 44 responden yang ditentukan dengan menggunakan metode simple random sampling dan data diukur menggunakan kuesioner. Analisis yang digunakan adalah analisis univariat dan bivariat dengan uji chi-square. Hasil dari penelitian di dapatkan asi eksklusif (p-value 0,76), riwayat pemberian makanan pendamping asi (p-value 0,08 ), dan pola pemberian makan (p-value 0,52) (p-value > 0,05) yang berarti tidak ada hubungan asi eksklusif, riwayat makanan pendamping asi dan pola pemberian makan dengan kejadian picky eater.
Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik Nursari, Elisa Tri; masrukan; Darmawan, Eman; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2220

Abstract

Conventional mayonnaise is typically high in fat and cholesterol due to the use of oil and egg yolk as emulsifiers. This study aimed to develop a healthier alternative by formulating low-fat mayonnaise using soy protein isolate (SPI) as a plant-based emulsifier. The objective was to evaluate the physical and chemical properties of SPI-based mayonnaise selected through hedonic testing, and to compare it descriptively with a conventional sample (without SPI) and a commercial product. A Completely Randomized Design (CRD) was applied with five SPI concentrations: 0%, 1%, 2%, 3%, and 4%. Parameters observed included viscosity, texture, emulsion stability, color, pH, moisture, fat, and protein content. The 4% SPI formulation was identified as the most preferred based on sensory evaluation. Results showed that the 4% SPI sample had lower fat content (31.51%) and higher protein content (4.41%) than the reference samples. It also exhibited high viscosity (36,937.5 cP), good texture (0.094 N), excellent emulsion stability (96.80%), bright appearance (L=66.30; a=1.33; b=12.67), and a pH of 3.95. These findings suggest that SPI-based mayonnaise offers improved nutritional and physical qualities, making it a promising functional low-fat alternative favored by consumers.
Pengaruh Konsentrasi Gliserol Terhadap Karakteristik Fisik Dan Kimia Edible Film Dari Pati Ubi Jalar Ungu (Ipomoea batatas l. poir) Ndruru, Yuliana; Rukmini, Ambar; masrukan; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2222

Abstract

Damage to fresh food such as fruits and vegetables due to exposure to air and humidity has become a common problem in the community. One innovative solution to maintain food quality is the use of starch-based edible films. This study aims to determine the effect of glycerol concentration on the physical and chemical characteristics of a starch-based edible film of purple sweet potato (Ipomoea batatas L.). The study was conducted using a Complete Random Design (RAL) with five treatments of glycerol concentrations of 6%, 8%, 10%, 12%, and 13% (v/b starch). The parameters tested include tensile strength, elongation, thickness, folding, moisture transmission rate (WVTR), and moisture content. The results showed that the increase in glycerol concentration had an effect on all the physical characteristics of edible films, except WVTR. Edible films with a glycerol concentration of 13% show the best characteristics with the highest elongation values (4.39%), highest folding (28 folds), thickness (0.07 mm), tensile strength (12.60 MPa), WVTR (0.02g/cm2.h) and moisture content (17.68%). Meanwhile, the best edible film chemical characteristics according to the 1995 SNI standard are at a glycerol concentration of 8% (15.77). Overall, all concentrations of purple sweet potato starch have met some of the standard parameters of commercial edible films. However, it still lags behind in terms of elongation, moisture content and tensile strength. However, this edible film has enough potential for use in small-scale or household packaging applications.

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