cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Kelik Putranto
Contact Email
kputranto9@gmail.com
Phone
+628122071986
Journal Mail Official
jurnalagritekhalmasoem@gmail.com
Editorial Address
Jl. Raya Cipacing No.22 Jatinangor 45363 Jawa Barat
Location
Kab. sumedang,
Jawa barat
INDONESIA
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 87 Documents
 5   6   7   8   9 
Optimasi Kombinasi Karagenan dan Gelatin dalam Formulasi Permen Jelly Jagung Manis Chusnur Rosyidah Rosyidah; Deny Utomo Utomo
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.v6i2.1602

Abstract

Sweet corn is a cereal crop that serves as a source of carbohydrates and protein after rice; however, its utilization as a functional food remains limited, as most corn is used for animal feed. One alternative processing method is jelly candy, a type of soft candy favored by various age groups. The quality of jelly candy is strongly influenced by the type and concentration of gelling agents, particularly gelatin and carrageenan; therefore, appropriate formulation is required to obtain optimal physicochemical and sensory characteristics. This study aimed to optimize the formulation of sweet corn–based jelly candy through variations in gelatin and carrageenan concentrations. A factorial Completely Randomized Design (CRD) was applied with two factors: gelatin concentration (11 and 22 g) and carrageenan concentration (10, 15, and 20% of sweet corn extract), resulting in six treatment combinations with three replications. The analyzed parameters included moisture content, ash content, antioxidant activity, hardness value, and sensory attributes (color, aroma, texture, and taste). Data were analyzed using Analysis of Variance (ANOVA) followed by Tukey’s test at a 95% confidence level. The results showed that the optimum formulation was obtained at treatment G2K1 (22 g gelatin and 10% carrageenan), yielding a moisture content of 22.30%, ash content of 3.02%, antioxidant activity of 69.69 ppm, hardness value of 26.86 N, and sensory scores classified as liked.
Deteksi Kualitatif Boraks pada Jajanan Cimol di Lingkungan Pendidikan Kecamatan Panyileukan Muhammad Ibnu Salim; Mae Amelianawati; Ratna Sari Listyaningrum
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.v6i2.1680

Abstract

Snacks, commonly referred to as street foods or light foods, are an integral part of daily dietary habits and are inseparable from community life. One widely consumed and affordable example is cimol, a popular Indonesian fried tapioca ball snack. This study aimed to detect the presence of borax in cimol sold within educational areas across Panyileukan District, Bandung. The research employed descriptive analysis and qualitative testing methods, including flame test, turmeric paper test, and AgNO? precipitation test. These procedures are simple and commonly used for the qualitative detection of borax in food products. Based on examinations of 10 cimol samples collected from various school areas, only one sample tested positive for borax. These findings indicate that most cimol products available in educational zones within Panyileukan District are relatively safe for consumption; however, the detection of borax in one sample suggests that food safety monitoring must continue to be reinforced.
Efektivitas Ekstrak Kayu Secang sebagai Agen Curing Alami pada Mutu Daging Sapi Knuckle Tanty Sulistiani Widodo; Lina Herlinawati
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.v6i2.1706

Abstract

The knuckle is the hind leg portion of beef, often also referred to as coconut meat. This meat contains a complete range of nutrients, making it an ideal medium for microbial growth. Curing is a method of preserving meat by adding table salt as well as nitrate or nitrite salts to achieve a stable red color and distinctive flavor. However, the use of nitrite carries risks, as it can act as a precursor for the formation of nitrosamines, which are carcinogenic through their reaction with amine compounds. This situation highlights the need to develop safer alternative materials for the curing process. One promising alternative is sappan wood, which contains the red pigment brazilein, whose color characteristics are influenced by pH. The concentration of sappan wood extract has a positive and significant effect on antimicrobial activity, both in liquid and powdered forms. This study aims to compare the effectiveness of three types of sappan wood extract on the physical, microbiological, and sensory responses of meat, as well as to determine the best treatment based on these responses. The study employed a Completely Randomized Design (CRD) with one factor: the type of sappan wood extract, which consisted of three levels (liquid extract, powdered extract, and extract solution). Each treatment was repeated six times, resulting in a total of 18 experimental units. Observations included Total Plate Count (TPC), color difference, and sensory evaluation using a scoring method for color, aroma, and texture (handfeel) conducted by 10 selected panelists. The results showed that the best curing process was achieved using the sappan wood extract solution. The analysis of knuckle beef cured with the extract solution revealed a TPC of 913 cfu/mL, a color difference (?E) of 8.60, a color score of 4.03, an aroma score of 3.20, and a texture score of 3.67.
Pengaruh Lama Fermentasi dengan Kultur Mikroba Asam Laktat (Lactobacillus sp.) dan Teknik Roasting terhadap Kopi Arabika (Coffea arabica) Lenny Amelia HK; Tanty Sulistiani Widodo
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.v6i2.1721

Abstract

Arabica coffee is celebrated for its unique flavor profile, yet enhancing its global market competitiveness requires innovation in post-harvest processing. Fermentation using lactic acid bacteria (LAB) specifically Lactobacillus plantarum and Lactobacillus brevis holds promise for modifying the coffee’s flavor, boosting acidity, and enriching its aroma and flavor complexity. However, the use of this technique in Arabica coffee processing remains limited. This study therefore aims to examine how LAB fermentation and roasting techniques influence the quality of Arabica coffee. The key controlled variables were fermentation duration (0, 12, 48, and 72 hours) and roasting method, which included light roast (160°C), medium roast (180°C), and dark roast (200°C). The experiment followed a Factorial Randomized Complete Block Design (RCBD) with a 4×3 factorial arrangement and three replications, yielding a total of 36 experimental units. Data were analyzed using Analysis of Variance (ANOVA) as part of a quantitative descriptive analysis. Based on the research findings, it can be concluded that fermentation time, roasting technique, and their interaction significantly affect the pH and moisture content of Arabica coffee beans. Meanwhile, roasting technique alone significantly influences caffeine content. The optimal treatment identified in this study was Arabica coffee beans fermented with Lactobacillus plantarum for 24 hours followed by medium roasting (180°C), which yielded a pH of 5.18, moisture content of 3.77%, caffeine content of 1.20%, a cupping score of 78.35, and a chlorogenic acid (CGA) content of 18.16 mg/g of roasted coffee beans.
Pengaruh Imbangan Daging Ayam (Gallus gallus domesticus) dan Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Karakteristik Nugget Yang Dihasilkan Imas Santiah Santiah; Kelik Putranto
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.v6i2.1901

Abstract

Nuggets are a type of food product that is popular with the public because of its practical nature. Generally made from chicken meat. Innovation in this product includes the addition of white oyster mushrooms to increase the diversification of high-fiber nugget processing. The purpose of this study was to obtain the right balance of chicken meat and white oyster mushrooms to produce the best nugget characteristics. This study was conducted in the Chemistry Laboratory and Food Processing Laboratory of the Faculty of Agriculture, Ma'soem University and chemical testing was carried out in the West Java Provincial Health Laboratory from April to June 2025. The study used a Randomized Block Design (RBD) with six treatments of chicken meat and white oyster mushrooms (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) and four replications. The observed characteristic parameters were water content, protein content, fat content, crude fiber content as well as organoleptic tests in the form of color, aroma, taste and texture. The results of this study indicate that the balance of chicken meat and white oyster mushrooms 80:20 produces nuggets with the best characteristics. This determination is based on water content 54.20%, protein content 24.16%, fat content 5.82%, crude fiber content 6.05% and organoleptic tests of color 3.56 (like), aroma 3.35 (like), taste 3.77 (like) and texture 3.61 (like).
Pengaruh Fermentasi L. Plantarum dan Medium Roast terhadap Profil Sensorik Metode Cupping pada Kopi Arabika Var. Lini S Lenny Amelia HK; Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1711

Abstract

The potential of Lini S Arabica coffee, known for its sweet base flavor and floral nuances, is often not fully realized due to conventional post-harvest processing. This study aimed to analyze the influence of controlled fermentation using Lactobacillus plantarum combined with a medium roast profile on the sensory quality of Lini S variety brewed coffee. The research employed an experimental design with two treatment groups: a control group (C) undergoing natural fermentation and a treatment group (F) inoculated with L. plantarum. Both groups were then roasted using a medium roast profile (final temperature of 205°C). Sensory analysis was conducted using the SCAA cupping method by three trained panelists. The obtained data were tested statistically using an independent t-test at a 5% significance level (? = 0.05). This research conclusively demonstrates that the controlled fermentation treatment using the bacterium Lactobacillus plantarum combined with a medium roast significantly improved the sensory quality of Arabica coffee, Lini S variety, compared to natural fermentation (control). The SCAA cupping scores reinforce this finding, where the treatment group (F) inoculated with L. plantarum obtained a significantly higher total score (86.25) compared to the control group (C) (78.75). This score improvement was observed across all sensory attributes. The highest score increases were seen in the attributes of flavor (from 7.25 to 8.50), acidity (from 7.00 to 8.50), and balance (from 7.00 to 8.50). The study concludes that the effect of L. plantarum$ fermentation combined with a medium roast is a viable method for enhancing the sensory quality and commercial value of Arabica Lini S coffee.
Pemanfaatan Kalium Permanganat Berbasis Serbuk Gergaji untuk Memperpanjang Masa Simpan dan Mutu Jambu Biji Crystal Rina Ningtyas; Mahdayani Budianto Harahap Harahap
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1750

Abstract

The ‘Crystal’ guava is an Indonesian tropical fruit with high nutritional value and strong potential for global market competitiveness. However, its short shelf life remains a major challenge,and requiring effective postharvest handling strategies. This study aims to analyze the effectiveness of potassium permanganate (KMnO?) as an ethylene absorber, using sawdust as an inexpensive and readily available substrate, to maintain the quality and shelf life of ‘Crystal’ guava stored in packaging at room temperature (26–30°C). The experiment was arranged in a completely randomized design (CRD) with three treatments—P0 (control), P1 (6% KMnO?) and P2 (12% KMnO?)—and two replications; data were analyzed by ANOVA at the 5% level followed by Duncan's multiple range test. Quality evaluations included weight loss, Total Soluble Solids (TSS), vitamin C content, and organoleptic attributes. The results showed that KMnO? significantly affected weight loss, TSS, and vitamin C content. The best treatment was P1 (sawdust + 6% KMnO?), which resulted in a weight loss of 4.297%, TSS of 7.58 °Brix, and vitamin C content of 13.75 mg/100 g. Based on organoleptic assessment, the fruit remained acceptable to consumers in terms of color, taste, and aroma up to 6 days after storage (DAS), and in terms of texture up to 12 DAS, particularly in the 6% and 12% KMnO? treatments. Overall, KMnO? supported by a sawdust matrix successfully reduced weight loss up to 18 DAS and preserved TSS, vitamin C content, and organoleptic quality up to 12 DAS compared with the control, demonstrating its effectiveness in improving the postharvest quality and extending the shelf life of ‘Crystal’ guava.
Mitigasi Risiko dalam Aktivitas Perdagangan Buah di Kota Makassar Azrarul Amri; Rismaladewi Maskar Maskar; Arini Mayang Fauni Fauni
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1802

Abstract

Fruit trading in traditional markets faces various business risks arising from the perishable nature of horticultural products, supply fluctuations, changing consumer demand, and increasing market competition. These conditions may affect business sustainability if risks are not properly identified and managed. This study aimed to identify business risks, evaluate risk levels based on likelihood and impact, and formulate appropriate risk mitigation strategies for fruit traders in Makassar City, Indonesia. A quantitative descriptive approach was employed. Data were collected through observations, interviews, and questionnaires administered to 100 fruit traders selected using Cochran’s formula and simple random sampling. Risk analysis was conducted using a risk assessment matrix based on likelihood and impact criteria in accordance with the ISO 31000 risk management framework. The results identified twelve business risks distributed across three operational stages: preparation, sales, and closing activities. Risk evaluation indicated that one risk, namely competition among fruit traders (R8), was classified as a crisis risk; seven risks were categorized as high risk, primarily related to supply, product quality, and market dynamics; three risks were classified as medium risk; and one risk was categorized as low risk. The proposed risk treatment strategies include strengthening supplier partnerships, improving product quality and postharvest handling, enhancing operational management, adopting digital marketing, and improving market cleanliness and security. The study concludes that systematic risk management enables fruit traders to prioritize risk treatment and enhance business resilience and sustainability.  
Evaluasi Komposisi Proksimat Gandum Lokal Varietas Guri 5 Pasca Penyimpanan Jangka Panjang Sarlina Palimbong; Djoko Murdono; Tinjung Prihtanti
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1962

Abstract

Whole wheat flour is generally made from fresh whole wheat grains to maintain its nutritional quality and functional properties. However, information on the nutritional composition of locally produced whole wheat flour stored for long periods (>24 months) remains very limited, especially in the context of simple storage systems commonly used at the farmer level. This study aims to evaluate the proximate composition of local whole wheat flour of the Guri 5 variety under two material conditions after 28 months of storage. Wheat grains were stored for 28 months at room temperature with a relative humidity of around 75% in two conditions, namely with spikelets (cleaner) and without spikelets (blower). The parameters analysed included moisture, ash, protein, starch, fat, and crude fibre content with three replications. Data were analysed using a one-way ANOVA at the 95% confidence level. The results showed that the treatment conditions produced significant differences (p<0.05) in the moisture, ash, starch, fat, protein, and crude fibre content of the flour. Flour from the blower treatment had a higher fat content (9.99%) than flour from the cleaner treatment (1.99%), suggesting the possible contribution of the fat-dense germ fraction to the final flour. In general, the results of this study indicate that although differences in the physical condition of the germ significantly affect the proximate composition of local whole wheat flour stored for 28 months, the final product still has great potential for use as a food ingredient. These findings provide initial insights into the nutritional profile of locally produced whole wheat flour after long-term storage under simple conditions.
Pemanfaatan Limbah Kulit dan Bonggol Nanas Berbagai Varietas sebagai Substrat Fermentasi Tepache Menggunakan CRD Tanty Sulistiani Widodo; Lina Herlinawati Herlinawati; Sani Mustikawati Mustikawati; Gita Amalia Zukhruf
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1992

Abstract

Pineapple peel and core waste are abundant agro-industrial by-products that have not been optimally utilized. These materials are known to contain sugars, organic acids, and natural microflora, making them potential substrates for fermentation. One traditional fermented product that can be developed from pineapple peel and core is tepache, a Mexican fermented beverage typically made from pineapple peel, water, and sugar, and naturally fermented by microorganisms present in the raw materials and environment. Differences in pineapple varieties are presumed to affect the chemical composition of the peel and core, potentially resulting in variations in fermentation characteristics and product quality. This study aimed to evaluate the potential of pineapple peel and core waste from different varieties as substrates for tepache production and to assess the effect of variety on the physicochemical and sensory characteristics of the resulting product using a Completely Randomized Design. The experiment employed a single factor, namely pineapple variety, consisting of three treatments: Belik, Queen, and Honi, each with six replications. The fermentation process was conducted under controlled conditions with uniform formulation and fermentation time. The observed parameters included total sugar content, pH value, alcohol content, and sensory attributes such as color, aroma, taste, and aftertaste. Data were analyzed using Analysis of Variance at a 95% confidence level, followed by a post hoc test to determine differences among treatments. The results showed that pineapple variety had a significant effect on total sugar, pH, alcohol content, as well as sensory attributes of color, aroma, and aftertaste. However, no significant effect was observed on taste. The Honi variety produced the highest total sugar content and pH, the Queen variety resulted in the highest alcohol content, while the Belik variety achieved the highest sensory acceptance. Therefore, pineapple peel and core waste from different varieties demonstrated strong potential as substrates for tepache fermentation.

Page 8 of 9 | Total Record : 87

 5   6   7   8   9 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol. 7 No. 1 (2026) Vol. 6 No. 2 (2026) Vol. 6 No. 1 (2025) Vol. 5 No. 2 (2025) Vol. 5 No. 1 (2024) Vol. 4 No. 2 (2024) Vol. 4 No. 1 (2023) Vol. 3 No. 2 (2023) Vol. 3 No. 1 (2022) Vol. 2 No. 2 (2022) Vol. 1 No. 02 (2021) Vol. 2 No. 1 (2021) Vol. 1 No. 01 (2020) More Issue