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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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Optimasi Kombinasi Karagenan dan Gelatin dalam Formulasi Permen Jelly Jagung Manis Rosyidah, Chusnur Rosyidah; Utomo, Deny 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 Salim, Muhammad Ibnu; Amelianawati, Mae; Listyaningrum, Ratna Sari
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 Widodo, Tanty Sulistiani; Herlinawati, Lina
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) Amelia HK, Lenny; Sulistiani Widodo, Tanty
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 Santiah, Imas Santiah; Putranto, Kelik
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).

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