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AgroBio
Published by Universitas Slamet Riyadi
ISSN : -     EISSN : 31640583     DOI : 10.33061
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AgroBio Science Journal aims to provide a high-quality platform for publishing scientific research in the fields of agriculture, food, and biology. The journal seeks to advance knowledge, foster innovation, and promote sustainable practices in agro-food systems. It serves as a reference for academics, researchers, practitioners, and policymakers. The journal welcomes original research articles, and reviews covering (but not limited to): 1. Agronomy and horticulture → crop cultivation, plant breeding, and land management. 2. Soil science and environment → soil conservation, water quality, and agricultural ecology. 3. Food technology → food processing, food safety, nutrition, and product innovation. 4. Agricultural biotechnology → tissue culture, genetic engineering, biofertilizers, and biopesticides. 5. Molecular biology and microbiology → microorganisms in food, health, and environment. 6. Agroecology systems → sustainability, agroforestry, and ecosystem integration.Food economics and policy → supply chains, food security, and public policy. 7. Agricultural technology innovation → smart farming, IoT, and mechanization.
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Articles 36 Documents
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Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii) Retna Indri Juwita; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9830

Abstract

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content. Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns. The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient that has quite high protein and fiber.
Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami Richo Fiariska Kurniawan; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity, and color that consumers like. The method used in this study was a completely randomized factorial design (CRD) in a two-factor variation with two repetitions, namely genjer puree concentrations of 10, 20 & 30% and spinach puree concentrations of 10, 20 & 30%. The results of the study found that the higher the concentration of genjer pulp, the higher the ash, protein, fiber, and total phenol content but not for the antioxidant activity. The addition of spinach puree apart from being a natural colorant can also help increase the fiber, ash, and antioxidant content of the noodles. Noodles had the best results of chemical analysis in the combination treatment of 20% genjer puree and 30% spinach puree with the results of 5.03% water content, 0.90% ash content, 12.12% protein, 9.93% fiber, 73.15% antioxidants, phenol 2.62 mgGAE/g. Dry noodles made from genjer and spinach have the potential to be developed because they have high antioxidant activity.
The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi Yessi Yualisa; Vivi Nuraini; Nanik Suhartatik
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first factor was the ratio of cowpea flour and mocaf (50:50, 70:30, 90:10). The second factor was addition of yeast (2.2; 2.4; and 2.6 g). The analysis indicated that the rasio of cowpea flour to mocaf (50:50, 70:30, 90:10) and the proportion of yeast (2.2; 2.4; and 2.6 g) has a significant effect to chemical analysis of protein, fat, carbohydrate, crude fiber and specific volume, also has a significant effect to sensory tests of color, taste, texture and overall sensory tests. The formulation of pukis which is high in protein, fiber and the most preferred by consumers was found in the ratio of cowpea flour and mocaf 90:10 with the addition of 2.2 g yeast. The best quality of Pukis contain protein 9.12%; fiber 12.75%; moisture content 34.88%; ash content 1.42%; fat 11.45%; carbohydrate 43.14% and specific volume 1.10%. Pukis formulation with the highest level of preference by the panelists has a value of 3.63 (neutral). Pukis from cowpea flour and mocaf with different concentrations of yeast has potency to be a source of protein and dietary fiber.
Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.) Anggit Trisnawati; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) and extract concentration katuk leaves 10%, 15% and 20%. Putu ayu caked the best treatment was on ratio wheat flour and soy flour (70:30) with extract katuk leaves 15% because had high antioxidant activity 18,35%, aw moistured content 44,99%, ash content 8,35%, total fat 3,53%,8,59% protein, and 9,18% fiber. Soy flour substitutions and the addition of katuk leaves had the potential to increased the protein level of the putu ayu caked.
Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi Metha Putri Agustyn Anggraini; Merkuria Karyantina; Yannie Asrie Widanti
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxidant activity. This study used a factorial randomizeddesign with two factors and two repetitions. The factors used were variations in the percentage ofpomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). Thebest chemical and organoleptic analysis based on the highest antioxidant activity was 50%pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, andfor overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days offermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha.
Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.): Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.) Mifta Ayu Fauziah; Akhmad Mustofa; Vivi Nuraini
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study. A two-factor factorial Complete Randomized Design (RAL) was used in this study, specifically the ratio of wheat flour to cocoon banana flour (5:95, 10:90, 15:85 g) and the concentration of katuk leaf extract (10/100, 20/100, 30/100 ml). The results showed that katuk leaf dried noodles the ratio of cocoon banana flour and wheat flour 5:95 with katuk leaf extract 30g/100ml contain an ash content of 3.43%; protein content of 14.72%; crude fiber of 11.11%; antioxidant activity of 17.32%; reduced sugar content of 0.24%. The organoleptic test results of dry noodles of katuk leaves compared to banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g/100ml resulted in a stable green color with a score of 2.95 (quite like), aroma 2.52 (strong enough), taste 2.10 (quite like), and overall liking 2.99 (quite like). The highest antioxidant activity parameter was obtained with a ratio of banana kepok flour and wheat flour 15:85 with katuk leaf extract 30g/100ml with a yield of 23.07%. The noodles that the panelists liked the most were the ratio of banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g / 100ml with a result of 2.99 (quite like). Dried noodles made from katuk leaves and banana kepok have high enough antioxidant activity so that they can become nutritious foods that also have beneficial values for body health.
Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk: Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi Dwi Tunggul Pawoko; Vivi Nuraini; Yannie Asrie Widanti
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles. In addition, local raw materials such as mocaf flour and cow's milk are rich in nutrients such as protein content which can meet the protein needs in the body. The purpose of this study was to determine the chemical and organoleptic characteristics of dry noodles from tempeh and mocaf flour with the addition of cow's milk and to determine which noodle formulations produced high protein content. The experimental design was a completely randomized design (CRD) with the first factor being the ratio of tempe flour and mocaf flour (70 : 30, 60 : 40 and 50 : 50) with the addition of cow's milk (50%, 75% and 100%). The results of this study indicate that the dry noodle formulation with the addition of cow's milk is the best based on chemical and organoleptic values is a comparison tempeh flour 50 and mocaf 50 with a percentage of 100% cow's milk. The results obtained were a moisture content of 4.76%, an ash content of 2.63%, a protein content of 21.79%, a carbohydrate content of 70.81%, a fat content of 14.63% and a crude fiber content of 19.14%. Based on the organoleptic value, the ratio of tempe flour is 70 and mocaf 30 with a percentage of 75% cow's milk. The results obtained were 2.80% color, 2.80% aroma, and 2.99% elasticity. This research achieved the desired goal, namely to produce high protein noodles.
Formulation of stik from curd protein of ettawa goat (Capraaegagrus hircus) milk with white tofu addition : Formulasi stik dari curd protein susu kambing etawa (Capraaegagrus hircus) dengan subtitusi tahu putih Fazriah Eva Indriyani; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The experimental design used was a Completely Randomized Disign (CRD) with the first factor being the ratio of curd goat milk and tofu (60%:40%, 50%:50%, 40%:60%) and the second factor being the ratio of wheat flour and tapioca starch (40%:60%, 50%:50%, 60%:40%). The results showed that the substitution of goat milk curd and tofu and the ratio of wheat flour to tapioca starch had a significant effect on characteristics of the milk stick. The best product from several stick formulations in terms of chemical, physical and organoleptic properties is the stick formulation with 60% etawa goat milk curd: 40% white tofu and 60% wheat flour: 40% tapioca starch has a high protein value of 11.51% with a moisture content of 2.27%, ash content of 1.94%, fat content of 32.51%, carbohydrate content by different 51.78%, while etawa goat milk curd sticks with white tofu substitution which has overall level of preffered value of panellists is found in the ratio 3.39 (preferred). Stik from curd protein of etawa goat milk with white tofu be a potensial source of protein.
Kembang goyang characterization with rice - mocaf flour (modified cassava flour) subtitution and variation of milk types : Karakteristik kembang goyang dengan substitusi tepung beras - tepung mocaf (modified cassava flour) dan variasi jenis susu Dhea Sekar Aulia; Akhmad Mustofa; Merkuria Karyantina
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

A traditional cake from Betawi known as kembang goyang is created by shaking it in hot oil until the dough releases from the mold and gets its name from the way it looks budding flowers. In this study, rice flour substitute with mocaf flour and several types of milk were also used. This studied aims to manufacture kembang goyang that are rich in protein, and the optimal of crunchiness, this study attempts to establish the ideal ratio of rice flour to mocaf flour and different types of milk. This study was carried out utilizing a factorial Completely Randomized Design (CRD) consisting of two factors, namely the ratio of rice flour to mocaf flour (30%: 70%, 40%: 60%, 50%: 50%) and variations in the type of milk (goat's milk, cow's milk and soy milk). Kembang goyang substitutions50% rice flour: 50% mocaf flour with the soy milk variation had moisture content of 0,83%, ash 0,78%, fat 41,36%, protein 6,06%, carbohydrate 51,99%, broken white 1,72%, slightly milk 2,84%, milk smell 3,12%, crispy 3,77. Kembang goyang is a substitute rice flour with mocaf flour and a variation of milk that are rich in protein so it has the potential to be  a healthy and nutritious food.
Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale) Endang Safitri; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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Abstract

Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake were design to have higher protein and fiber. This study used Completely Randomized Design (CRD) consisting of two factors, the first factor was the ratio of arrowroot starch and soybean flour (90:10 , 85:15 , 80:20). The second factor was the percentage of ginger extract (10, 15, and 20%). The results of study showed that the ratio of arrowroot starch and soybean flour 80:20 with the addition 15% ginger extract was the best flakes formulation. The flake contain 2.62% moisture, 1.73% of ash, 7.53% of fat, 9.58% protein, 9.62% crude fiber, 78,55% carbohydrate. The organoleptic (triangle) test reported that 11 panelists stated that there was a ginger taste in the flakes and 9 panelists stated that the flakes having ginger like aroma. Using arrowroot and soybean flour could improve the nutrition properties of the flakes. Consuming flake with high protein was important to support days. 

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