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AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Published by Universitas Ma'soem
ISSN : 27228703     EISSN : 27235211     DOI : https://doi.org/10.32627
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Artikel yang akan diterbitkan pada Jurnal Agritekh berfokus pada Agribisnis dan Tekhnologi Pangan dengan ruang lingkupnya meliputi: Sistem Agribisnis, Manajemen Agribisnis, Pembiayaan Agribisnis, Manajemen Produksi, Manajemen Pemasaran, Rantai Pasok, Ekonomi Pertanian, Ekonomi Sumberdaya Alam, Kebijakan Pertanian, mikrobiologi Pangan, Kimia dan Gizi Pangan, Bioteknologi Pangan, Rekayasa Teknologi Pangan dan Hasil Pertanian, dan Industri Pangan. Bidang ilmu lain yang terkait dengan usahatani dan pangan juga akan dimuat dalam jurnal ini selama fokus utama artikel adalah tentang agribisnis dan teknologi pangan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 75 Documents
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Analisis Hubungan Konsentrasi dan Aktivitas Antimikroba Ekstrak Kayu Secang (Caesalpinia sappan L.) Cair serta Serbuk Widodo, Tanty Sulistiani; HK, Lenny Amelia
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1471

Abstract

Preservation techniques have been widely applied in food processing. One of the commonly used methods is the addition of synthetic chemical substances, but this can have negative impacts on human health and the environment. Therefore, there is a need for alternative natural preservatives, such as sappan wood (Caesalpinia sappan L.). Sappan wood is a plant species that can be utilized as a natural preservative in food products and possesses various biological benefits, including anti-inflammatory, antioxidant, antivirus and antibacterial properties. This study aims to analyze the relationship between the concentration of sappan wood extract and its antimicrobial activity, as well as to compare the effectiveness of liquid and powder extracts in inhibiting microbial growth. The research employed a Simple Linear Regression method, where variable X represented the concentration of sappan wood extract (%) and variable Y represented the inhibition zone diameter of microbial growth (mm), with concentrations of 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, and 80%. Based on the results of antimicrobial activity testing, both liquid and powdered sappan wood extract exhibited strong antimicrobial activity, indicating potential as a natural preservative. The effectiveness of the extract in inhibiting microbial growth increased with higher extract concentrations. This finding demonstrates a strong and positive linear relationship between extract concentration and microbial growth inhibition.
Dampak Penambahan Ragi Tempe terhadap Kualitas Virgin Coconut Oil Hendrawan, Hendrawan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1477

Abstract

Virgin coconut oil, or VCO, is a high-quality oil extracted from fresh coconut flesh without heating or the use of chemicals. This oil is characterized by low water and free fatty acid content, a clear color, a distinctive aroma, and a shelf life of more than 12 months. With advancements in VCO production, fermentation with tempeh yeast as a starter is now possible. This approach has proven effective in maintaining VCO quality, particularly its antioxidant and fatty acid content, as it does not require high temperatures. This research will be conducted in April 2025 at the Chemistry and Processing Laboratory of the Faculty of Agriculture, Ma'soem University. The aim is to measure the impact of tempeh yeast addition on the properties of VCO. The experiment used a Randomized Block Design (RBD) experiment, which included six treatments of tempeh yeast concentrations (0.5%, 0.8%, 1.1%, 1.4%, and 1.7%) with five replications. The results will be statistically analyzed using Analysis of Variance, and if significant differences are found, they will be followed up with Duncan's Multiple Range Test (DMRT) at a 5% significance level. The research findings indicate that tempeh yeast concentration significantly influences VCO quality, as evaluated by water content, fatty acid content, and yield. The higher the tempeh yeast concentration, the better the VCO quality in terms of water content and yield, although the free fatty acid content also increases.
Pengaruh Substitusi Tepung Terigu dengan Pati Umbi Garut terhadap Sifat Organoleptik dan Fisikokimia Kulit Pie Ulfa, Masayu Nur; Daningka, Vali; Marvie, Ilham
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1482

Abstract

Sweet potato is one of the food ingredients promoted by the government for its potential to replace wheat flour, and its starch can be used as a substitute material of 50-100%. The purpose of this research is to analyze the effect of the level of preference or acceptance of panelists towards pie crust with sweet potato starch substitution and to describe the physicochemical properties and color of the pie crust. This study conducted five treatments of pie crust, namely pie crust with 100%, 75%, 50%, 25%, and control substitutions of sweet potato starch. Data analysis was performed using One Way ANOVA at a 5% significance level, followed by a DMRT test if there were significant effects. The pie crust with 75% sweet potato starch substitution was the panelists' best choice in terms of color, taste, aroma, texture, and overall. There were no significant effects found on the moisture content and fat content of the pie crust. The results for ash content, protein, carbohydrates, L color, a color, and b color of the pie crust showed significant effects.
Potensi Ekstrak Beberapa Jenis Tanaman dalam Meningkatkan Stabilitas Oksidatif Minyak Kedelai Dina Imama, Darus
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1487

Abstract

Soybean oil is one of the vegetable oils with a high content of unsaturated fatty acids; however, it is highly susceptible to oxidation, which can reduce its quality. Prevention is commonly carried out by adding synthetic antioxidants such as BHA, BHT, and TBHQ, which may pose potential adverse effects on health. The use of antioxidants derived from natural sources has therefore become increasingly preferred. Several plant extracts, including marigold flowers, eggplant peel, parsley leaves, olive leaves, jackfruit peel, as well as mixtures of pomegranate leaves, citrus leaves, and beet leaves, have been proven to enhance the oxidative stability of soybean oil by reducing peroxide values, limiting the formation of secondary oxidation compounds, and protecting unsaturated fatty acids. Innovative formulations such as nanoemulsions, acid hydrolysis, and encapsulation have also been shown to improve the efficiency and stability of bioactive compounds. The purpose of this article is to review recent studies on the utilization of plant extracts as natural antioxidant sources for addition to soybean oil. The findings indicate that extracts from various plant species have the potential to improve the oxidative stability of soybean oil.
Analisis Rentabilitas Ekonomi Agroindustri Pupuk Organik Cair di Desa Cicalengka Wetan Hardiyanto, Tito
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1546

Abstract

Agroindustry is a combination of the words agriculture and industry, referring to businesses/industries that primarily use agricultural raw materials. Additionally, agroindustry can also mean industries that produce products for agricultural production (agricultural inputs). One example of agroindustry for agricultural inputs is the liquid organic fertilizer agroindustry. The existence of liquid organic fertilizer agroindustry is generally run by the community, either individually or in groups, thus requiring an economic profitability study to determine the ability to generate profits from the capital invested in that agroindustry. The issues examined in this study include the total cost value, total revenue, income, and profitability of the liquid organic fertilizer agroindustry in a single production process in Cicalengka Wetan Village, Cicalengka District, Bandung Regency. The sampling technique was conducted through purposive sampling at the Bangbara Sadulur Makmur Cooperative. The data analysis was conducted descriptively and quantitatively. The research results indicate that the production output of the liquid organic fertilizer agroindustry in one production process reaches 5,000 liters, with a selling price of Rp. 75,000 per liter. The total revenue obtained is Rp. 375,000,000, and the income earned is Rp. 7,726,707.86. The profitability value of the liquid organic fertilizer agroindustry in Cicalengka Wetan Village in one production process is 2.10 percent, meaning that the ability of the liquid organic fertilizer agroindustry to generate profit is 2.10 percent of the capital invested in one production process
Faktor Penentu Kesediaan Petani Krisan Membayar Iuran Pengairan Risnitasari, Mithaqul; Kusmiati, Ati; Zainuddin, Ahmad; Damaiscena, Cindera Rosa
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1533

Abstract

The limited irrigation infrastructure required farmers to take turns using water. Farmers realized the importance of water availability in chrysanthemum cultivation, prompting them to seek alternative irrigation sources to meet the needs of their chrysanthemum crops. The purpose of this study was to estimate the farmers’ willingness to pay for irrigation service fees in Kampung Krisan and to identify the factors that influenced it. The sampling method used saturated sampling with a sample of 30 respondents (chrysanthemum farmers from the Sidorejo IV Farmer Group). The analyses applied in this study were the Contingent Valuation Method and multiple linear regression analysis. The results of the study showed that all respondents expressed a willingness to pay the irrigation fee. The average value of respondents’ Willingness to Pay (WTP) was IDR 208,333 per month, with a total WTP value of IDR 187,500,000 per month. The variables that significantly influenced the WTP value were land area, income, and water needs cost. Meanwhile, variables such as age, length of education, number of family members, distance from the land to the water source, and knowledge of irrigation fee functions had no significant effect on the farmers’ willingness to pay for irrigation services in chrysanthemum cultivation.  
Formulasi Nugget Ikan Tongkol Berbasis Ampas Jagung sebagai Sumber Protein PMT Lokal Niswa, Tasniatul Niswa; Swasono, Muh. Aniar Hari Swasono
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1542

Abstract

Tuna fish nuggets are a type of processed food product based on animal protein that holds significant potential as a functional food to help prevent stunting in children. This study employed a Completely Randomized Design with 5 treatment formulations involving different ratios of tuna meat to corn residue, each replicated 3 times. The analyses conducted included chemical tests (moisture, ash, fat, protein, and carbohydrate content), physical tests (texture), and organoleptic tests (color, aroma, and taste). Statistical analysis was performed using Analysis of Variance (ANOVA) and Tukey’s test at a 95% significance level, using Minitab software. The physicochemical test results of the tuna fish nuggets showed ash content ranging from 0.70% to 2.53%, moisture content from 57.30% to 62.88%, protein content from 4.10% to 8.80%, fat content from 11.43% to 20.60%, carbohydrate content from 8.21% to 20.87%, and texture values from 17.37 to 22.87 N. Sensory evaluation results indicated aroma scores between 3.76 and 4.48, taste between 3.72 and 4.48, and color between 3.44 and 4.24. The best formulation was obtained from treatment P1 (250 grams tuna meat: 50 grams corn residue), which yielded a moisture content of 62.88%, ash 0.70%, fat 20.60%, protein 8.80%, carbohydrate 8.21%, and texture 25.26 N. In terms of sensory attributes, color scored 3.76, aroma 4.12, and taste 4.20, all of which fall into the “liked” category according to panelist evaluations.
Penerapan Keamanan dan Sanitasi Pangan pada Produksi Nuget dengan Metode HACCP Rizkina, Dian; Jumiono , Aji
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1548

Abstract

Food safety and sanitation are essential components in the frozen food industry, particularly among Micro, Small, and Medium Enterprises (MSMEs). This study evaluates the implementation of the Hazard Analysis Critical Control Point (HACCP) system in a chicken nugget-producing MSME located in Bogor, Indonesia. A qualitative descriptive approach was applied through direct observations, in-depth interviews, and document analysis. The production process was examined from raw material handling to packaging and distribution. Two Critical Control Points (CCPs) were identified: the cooking stage and the quick freezing process. Monitoring of CCPs involved the use of digital thermometers, timers, and standardized checklists, supported by routine calibration and documentation. Verification measures included internal audits, microbiological testing, and systematic documentation reviews. The consistent application of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) was evident throughout the facility. Findings demonstrate that MSMEs, when supported by structured operational procedures and adequate training, are capable of implementing an effective HACCP-based food safety system. This contributes to product quality assurance, consumer protection, and enhanced competitiveness in the processed food sector.
Persepsi Petani Padi terhadap Perubahan Iklim di Kabupaten Pamekasan Ramdhamayanti, Afifah Azzah; Priyanto, Moh. Wahyudi; Rum, Mokh.
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1555

Abstract

Climate change is a global issue that has a direct impact on the agricultural sector, especially on rice commodities. The problem faced is the uneven understanding of rice farmers about the phenomenon of climate change. The purpose of this study was to analyze the perception of rice farmers on climate change in Pamekasan District. This research was conducted from September 2024 using descriptive statistical analysis method. The research data were taken from a research sample of 100 farmers selected using simple random sampling method. The results showed that most farmers are aware of climate change, such as changes in temperature, rainfall, wind speed, shifts in the growing season, and extreme weather that have a direct impact on agricultural productivity. This awareness is an important foundation in shaping adaptive attitudes and behaviors. Therefore, it is expected that by increasing farmers understanding of the phenomenon of climate change, they will be more responsive in dealing with changes in climate conditions and be able to make the right decisions in managing farming in a sustainable manner.
Formulasi Patty Burger Non Daging Berbasis Jamur Tiram dan Batang Jamur Shitake dengan Tepung Non Gluten Mawarno, Binardo Adi Seno Mawarno; Darawati, Made Darawati
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The high content of saturated fat and cholesterol is the reason for reducing the consumption of meat products and their derivatives. This study aims to formulate non-meat burger patty products using oyster mushrooms and shitake mushroom stems with three types of non-gluten flour as fillers, namely mocaf flour, tapioca flour and sago flour. The study used a Completely Randomized Design (type of non-gluten flour) with three replications and data analysis using One Way Anova with Duncan's differentiator test and Non Parametric Kruskal Wallis with Man Whitney Test. The quality tested included physical properties, namely cooking loss, water binding capacity and texture profile (hardness, gumminess, and springiness) as well as sensory properties with parameters of taste, aroma, texture and overall acceptance. The test results showed that the patty using tapioca flour had the smallest cooking loss and was significantly different between treatments. This is in line with the ability to bind water by starch granules contained in flour. Texture profile analysis resulted in the highest hardness value in mocaf flour patty, the highest gumminess in tapioca flour patty and springiness in sago flour patty. Sensory analysis based on all parameters showed that the patty with sago flour filling material was most preferred by 30 semi trained panelists. The addition of different types of non-gluten flour significantly affects the physical and sensory quality of the mushroom patty produced.

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