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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 93 Documents
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Aktivitas Antibakteri dan Karakteristik Edible Film dengan Penambahan Serbuk Daun Jati (Tectona grandis L.) Auliya, Ika Fathya Diva; Masrukan; Rukmini, Ambar; 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.v7i2.2223

Abstract

Edible film is a thin layer used to coat food or placed between food components, and it is consumable. This research aimed to assess the effect of adding teak leaf powder on the physical, chemical, and antibacterial properties of the edible film. The experiment was designed using a Completely Randomized Design (CRD), with teak leaf powder (J) as the independent variable. Four treatments were applied: J0 (0 g), J1 (0.25 g), J2 (0.50 g), and J3 (0.75 g) of teak leaf powder. Each formulation was tested for moisture content, thickness, tensile strength, elongation, water vapor transmission rate (WVTR), and antibacterial activity against environmental bacteria and Escherichia coli. The data obtained were analyzed using ANOVA followed by Tukey’s post hoc test at a significance level of α = 0.05. Physically, the addition of teak leaf powder increased the thickness of the edible film but decreased its tensile strength, elongation, and WVTR. The chemical parameter, moisture content, remained relatively stable across all treatments. In terms of antibacterial properties, the inhibition zone against environmental bacteria increased significantly. For Escherichia coli, no inhibition zone was observed in treatment J0, while treatments J1 to J3 demonstrated comparable antibacterial effectiveness.
Labu Kuning (Cucurbita moschata duchesne) Sebagai Pewarna dan Sumber Β-Karoten pada Mi Jagung Basah Lahudi, Hafid Bin; 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.v7i2.2224

Abstract

Corn noodles are a gluten-free and high-fiber food product, but contain relatively low levels of β-carotene. To enhance their nutritional value and visual appeal, pumpkin puree (Cucurbita moschata Duchesne), known for its high β-carotene content and natural coloring properties, was added to the formulation. This study aimed to evaluate the effects of pumpkin puree addition on the physical, chemical, and organoleptic characteristics of wet corn noodles. A completely randomized design with one factor was used, comprising four treatment levels: 10%, 20%, 30%, and 40% pumpkin puree based on the total flour weight. The results showed that pumpkin puree significantly increased moisture contents and β-carotene levels (p<0.05), with the highest values found in formulation F4 (40%)—moisture contents of 65.40% and β-carotene of 287.07 µg/100 g (db). However, formulation F3 (30%) demonstrated the most balanced attributes, including bright colour (a = 4.41and b 22.77), optimal texture (cohesiveness 0.21 and adhesiveness 1.89), and the highest overall anelist preference score (overall score 3.0). Therefore, adding 30% pumpkin puree is the optimal formulation for producing wet corn noodles that are nutritious, visually appealing, and well accepted by consumers.
Cholesterol Lowering Effects of Tempe Dietary Fiber On Rats Kiswanto, Yulius
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.v7i2.2225

Abstract

Tempe is a popular fermented soy product with a variety of health benefits. It’s high in protein, prebiotics and a wide array of vitamin, minerals and fiber. One of the macro componen that is dietary fiber could have beneficial effects in lowering cholesterol levels. The main goal of this experiment treated determine the tempe diet on the level of total cholesterol in rats. In this experiment 30 male Sprague Dawley rats split into 6 groups . First group treated by standard diet, second group by tempe diet and the third group by concentrate of soy fiber for four weeks. This experiment conducted using Completely Randomized Design ( CRD ) The result showed tempe diet decrease total cholesterol from 106,4 mg/dl (diet standard ) to 92,5 mg/dl (diet tempe 40%) . Tempe diet also decrease LDL cholesterol from 38,7 mg/dl (diet standard) to 19,4 mg/dl (diet tempe 40%). HDL increase from 67,7 mg/dl ( diet standard ) to 74 mg/dl (diet tempe 40%).
Pengaruh Substitusi Tepung Ubi Ungu pada Pembuatan Kue Kastengel Terhadap Kualitas Organoleptik dan Tingkat Kesukaan Wahyuni, Diah Dwi; Rukmini, Ambar; Sari, Anggri Sekar
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.v7i2.2226

Abstract

This study aims to determine 1) the effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel in terms of aroma, color, taste, and texture 2) the level of public preference for the quality of kastengel with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste, and texture. The questions in the study were: 1) is there an effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel cakes in terms of aroma, color, taste, and texture? 2) what is the level of public preference for kastengel cakes with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste and texture? This research uses pure experiment with RAL. Sampling technique with simple random sampling method. Conducted in Minggiran Village, the research subjects were 15 semi-trained panelists and 60 untrained panelists. The data collection method used observation of the organoleptic test. The research instrument was a questionnaire, a rating scale for the differentiation test with a score of 1 - 5, while a scale of 1 - 4 for the liking test. Data analysis techniques using ANOVA, with a confidence level of 95%, if significantly different, followed by LSD test. The results of this study showed that: 1) there is an effect of purple sweet potato flour substitution on the quality of 10%, 20%, and 30% kastengel. The best quality of kastengel is purple sweet potato flour substitution of 20%.
Pemanfaatan Limbah Padat Ampas Tahu Menjadi Produk yang Inovatif dan Bernilai Tambah: Literatur Review Elya Antariksana Bachmida; Nur Afni; Wiharyani Werdiningsih
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2227

Abstract

Limbah ampas tahu atau okara merupakan hasil samping utama dari industri pengolahan tahu yang berpotensi mencemari lingkungan akibat kandungan air dan bahan organik yang tinggi. Penelitian ini bertujuan untuk mengkaji potensi pemanfaatan limbah ampas tahu menjadi produk bernilai tambah di Indonesia melalui pendekatan literature review terhadap 18 artikel ilmiah periode 2010–2025. Metode yang digunakan ialah narrative review dengan penelusuran data sekunder dari jurnal nasional dan internasional melalui Google Scholar dan Sinta. Hasil kajian menunjukkan bahwa ampas tahu memiliki kandungan protein 20–30%, serat pangan, lemak, serta mineral penting yang menjadikannya potensial sebagai bahan pangan fungsional, pakan ternak, media tanam, pupuk organik, dan bahan energi alternatif seperti briket. Pemanfaatan ini terbukti meningkatkan nilai ekonomi, mengurangi pencemaran lingkungan, dan mendukung konsep circular economy. Namun, tantangan utamanya adalah kadar air tinggi, daya simpan pendek, serta penerimaan sensoris produk pangan berbasis okara. Implikasi penelitian ini menunjukkan bahwa optimalisasi pengolahan ampas tahu melalui teknologi fermentasi, pengeringan, dan penepungan dapat memperluas peluang inovasi produk serta mendukung keberlanjutan industri pangan berbasis kedelai di Indonesia.
Pengaruh Substitusi Tepung Sukun Pada Pembuatan Mie Terhadap Sifat Sensoris Dan Kadar Seratnya murdaka, galih andika; Rukmini, Ambar; Sari, Anggri Sekar
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.v7i2.2250

Abstract

Some regions utilize breadfruit as food by boiling, frying, or processing it into cassava. However, breadfruit has the opportunity to be processed into breadfruit flour noodles generally use the basic ingredients of wheat flour. This study aims to determine 1) the effect of breadfruit flour substitution quality on wheat flour in making noodles, 2) The level of liking and public acceptance of the quality of breadfruit noodles, 3) The level of fiber content contained in breadfruit noodles. The sampling technique used a questionnaire with written criteria and breadfruit flour substitution with 16 samples of semi trained panelists and 60 untrained panelists. The level of fiber content used laboratory tests with 3 trials at Chemix-Pratama Laboratory. Breadfruit noodle making was conducted at the Integrated Laboratory of Sarjanawiyata Tamansiswa University and Gatak village, Sumberagung, Jetis, Bantul. The results of this study showed; 1) there was an effect of breadfruit flour substitution on the quality of noodles, 2) the results of the highest public liking test on breadfruit noodles with a percentage of 15%, 3) the results of laboratory tests of the highest fiber content were the percentage of 50% (5.1597gr), then the percentage of 0% (2.8268 gr) the lowest crude fiber content.
KARAKTERISIK MUTU SOSIS IKAN WADER (Barbodes binotatus) DENGAN PERBANDINGAN TEPUNG BIJI DURIAN TERMODIFIKASI DAN TEPUNG TAPIOKA Exziz Pernando; Lina Wiadawati; Hesti Nur’aini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2345

Abstract

Dalam rangka diversifikasi produk, maka ikan wader dapat diolah menjadi sosis. Tujuan penelitian ini untuk mengkarakteristik mutu sosis ikan wader berdasarkan rendemen, sifat kimia dan organoleptiknya. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 6 variasi perlakuan yaitu penambahan tepung biji durian termodifikasi dan tepung tapioka 0 % : 30 %; 5 % : 25 %; 10 % : 20 %; 15 % : 15 %; 20 % : 10 %; 25 % : 5 % dengan 3 kali ulangan. Formulasi sosis ikan wader dengan penambahan tepung biji durian termodifikasi dan tepung tapioka menunjukkan pengaruh yang berbeda nyata terhadap rendemen dan kadar protein sosis ikan wader. Semakin tinggi penambahan tepung biji durian termodifikasi dapat meningkatkan nilai rendemen sosis ikan wader. Kadar air sosis ikan wader antara 51,89% hingga 53,35%. Kadar protein sosis ikan wader antara 12,46% hingga 30,64%. Nilai rerata warna sosis ikan wader antara 2,75 hingga 3,40. Nilai rerata rasa sosis ikan wader antara 1,90 hingga 3,05. Nilai rerata tekstur sosis ikan wader antara 2,65 hingga 3,55. Nilai rerata keseluruhan sosis ikan wader antara 3,20 hingga 3,60.
Studi Pengaruh Waktu Fermentasi terhadap Kualitas Nutrisi Tepache Berbahan Dasar Kulit Nanas (Ananas comosus (L.) Merr) Ahmad Fahri Muzzaqi; Ambar Rukmini; Eman Darmawan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2386

Abstract

This study aimed to evaluate the effect of different fermentation durations on the chemical, microbiological, and organoleptic qualities of tepache made from pineapple peel (Ananas comosus L. Merr) and to determine the optimal fermentation time. The fermentation process was carried out spontaneously at room temperature (±28–30°C) for 24, 48, 72, and 96 hours. The parameters observed included total sugar content, pH, vitamin C, flavonoid levels, total lactic acid bacteria (BAL), and organoleptic attributes such as taste, aroma, color, and overall preference. Laboratory chemical analyses, total plate count (TPC) methods for BAL, and hedonic sensory tests with untrained panelists were employed. The results demonstrated that fermentation time significantly affected all observed parameters. Longer fermentation times led to a decrease in total sugar and flavonoids, while pH and vitamin C levels increased. BAL counts peaked at 24 hours and declined thereafter. The 24-hour fermentation treatment produced the best results across chemical, microbiological, and sensory parameters, with a total sugar content of 1.36%, pH 3.66, vitamin C 5.94 mg/100 mL, flavonoid content 0.0038 mg/mL, and BAL count of 6.1×10⁷ CFU/mL. These findings suggest that pineapple peel has promising potential as a raw material for the development of functional beverages.
Strategi Manajemen Pemasaran Dan Rantai Pasok Dalam Mitigasi Risiko Agribisnis Bawang Merah: Studi Systematic Literature Review Kiki Puspitasari; Yusmi Nur Wakhidati; Dindy Darmawati Putri
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2387

Abstract

Agribisnis bawang merah merupakan salah satu subsektor hortikultura strategis di Indonesia yang dihadapkan pada berbagai risiko, seperti fluktuasi harga, ketidakpastian produksi, serta inefisiensi sistem pemasaran dan rantai pasok. Risikorisiko tersebut berdampak langsung terhadap pendapatan petani dan stabilitas pasokan di tingkat konsumen. Penelitian ini bertujuan untuk mengkaji dan mensintesis perkembangan penelitian terkait strategi manajemen pemasaran dan rantai pasok dalam mitigasi risiko agribisnis bawang merah melalui pendekatan Systematic Literature Review (SLR). Hasil kajian menunjukkan bahwa sebagian besar penelitian masih berfokus pada identifikasi dan pengukuran risiko di tingkat usahatani dan pasar, sementara integrasi strategi manajemen pemasaran dan rantai pasok sebagai instrumen mitigasi risiko masih terbatas. Strategi yang dinilai efektif dalam menekan risiko meliputi pemendekan saluran pemasaran, penguatan kemitraan dan kelembagaan, peningkatan kualitas informasi pasar, stabilisasi harga berbasis kebijakan, serta penerapan manajemen risiko rantai pasok berbasis standar dan metode analitis. Studi ini menegaskan pentingnya pendekatan terintegrasi antara manajemen pemasaran dan rantai pasok untuk meningkatkan ketahanan dan keberlanjutan agribisnis bawang merah di Indonesia.
Pengaruh Cadangan Pangan Pemerintah, Harga Gabah Dan Produksi Padi Terhadap Stabilitas Harga Beras Daerah Di Kabupaten Brebes Kiki Puspitasari; Irene Kartika Eka Wijayanti
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2388

Abstract

Stabilitas harga beras merupakan salah satu indikator utama dalam menjaga ketahanan pangan daerah. Kabupaten Brebes sebagai sentra produksi padi di Jawa Tengah masih menghadapi fluktuasi harga beras yang dipengaruhi oleh dinamika harga gabah, variasi produksi padi, serta efektivitas pengelolaan Cadangan Pangan Pemerintah (CPP). Penelitian ini bertujuan untuk menganalisis pengaruh Cadangan Pangan Pemerintah, harga gabah, dan produksi padi terhadap stabilitas harga beras daerah di Kabupaten Brebes. Penelitian menggunakan pendekatan kuantitatif dengan metode regresi linear berganda. Data yang digunakan merupakan data sekunder time series yang diperoleh dari Badan Pusat Statistik, Dinas Ketahanan Pangan, Dinas Pertanian, dan BULOG Kabupaten Brebes. Hasil analisis menunjukkan bahwa secara parsial Cadangan Pangan Pemerintah dan produksi padi berpengaruh negatif dan signifikan terhadap fluktuasi harga beras, sedangkan harga gabah berpengaruh positif dan signifikan terhadap harga beras daerah. Secara simultan, ketiga variabel independen berpengaruh signifikan terhadap stabilitas harga beras di Kabupaten Brebes. Temuan ini mengindikasikan bahwa penguatan peran Cadangan Pangan Pemerintah daerah, stabilisasi harga gabah, serta peningkatan produksi padi yang terkelola dengan baik merupakan instrumen penting dalam menjaga stabilitas harga beras dan ketahanan pangan daerah.

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