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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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Burger bun with a mocaf flour (modified cassava flour) substitution and puree bit (Beta vulgaris L) as a source of dietary fiber: Roti burger dengan substitusi tepung mocaf (modified cassava flour) dan penambahan puree bit (Beta vulgaris L) sebagai sumber serat Elysa Dwi Annganing; Yannie Asrie Widanti; Vivi Nuraini
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.9846

Abstract

Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in dietary fiber and preferred by consumers. This study used a two-factor Complete Randomized Design (RAL), with a ratio of wheat flour and mocaf 70:30, 60:40, 50:50 with the addition of the percentage of beet tubers 30,40,50. The results of burger buns with high-fiber formulations were obtained from the ratio of wheat flour and mocaf flour at 50%:50% with a percentage of beet puree at 50%, this treatment has a fiber content of 11.47%, the water content of 26.10%, ash content 1.58%, fat content 4.33%, protein content 6.53%, carbohydrate content 61.45%, calories 310.89%, specific development volume 4.42%. Of flavor 3,38, color sensory test 3.73, chewiness 3.81, tenderness 3.11. Burger buns with raw materials of mocaf flour and the addition of beet puree as a source of fiber can be one of the practical foods that have good nutritional value for health.
Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn Dita Cahya Priyanti; Yannie Asrie Widanti; Merkuria Karyantina
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.9847

Abstract

Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata  which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn extract (10%; 20% and 30%) and factor 2 was the variation of nitrogen sources (mung bean sprout extract, soybean sprout extract and cowpea sprout extract). The purpose of this study was to determine the physicochemical characteristics of Nata de corn and determine the best formulation for Nata de corn. The results of the best treatment formulation in the manufacture of Nata de corn were 30% corn seed extract formulation with 7.5 ml soybean sprout extract, 2.05% crude fiber chemical characteristic test, 0.15% total sugar and 0.97% water content. The resulting nata de corn has organoleptic characteristics of a yellowish-white color with a value of 1.95; less elastic with an elasticity value of 2.06 and slightly springy with a value of 2.72. The results of physical observations with a thickness of 0.72 cm, a weight of 599.8 grams and a volume of 4 ml of fermented residual liquid. Nata de corn has the potential to be a source of food fiber.
Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan Sylvia Astian Wibowowati; Merkuria Karyantina; Akhmad Mustofa
Agrobiotek Vol 1 No 1 (2024): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i1.9849

Abstract

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.
Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L) Nanda Anggraini; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.9850

Abstract

Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extract. This study used a completely randomized design (CRD), which consisted of two factors, namely the concentration of glutinous rice flour and white sweet potato flour (90:10, 80:20, and 70:30) and the percentage of elephant ginger extract (to 100 ml of water) (1.5%, 3%, and 4.5%). The best results of the chemical analysis were white sweet potato flour 30 g and ginger extract 4.5%, with a moisture content of 23.66%, an ash content of 0.25%, a total sugar content of 7.64%, and fiber of 2.60%. Based on the results of the physical analysis, the colour L*47.62 (bright brown), a* -4.68 (slightly green), b* 12.20 (yellowish) and a hardness value of 8.90 N, gumminess of 6.27 N, chewiness of 1.73 N, cohesiveness of 0.71 N, and adhesiveness of 1.17 N. Mochi with white sweet potato flour substitution and concentration of elephant ginger extract can be a nutritions food and a source of fiber.
Effect of inulin as thickener agent and purple sweet potato extract on the characteristics of Aloe vera jam : Pengaruh konsentrasi pengental inulin dan ekstrak ubi jalar ungu terhadap karakteristik selai lidah buaya (Aloe vera) Wahyu Sasono; Merkuria Karyantina; Nanik Suhartatik
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.9886

Abstract

Jam is a paste-shaped food usually made from fruit which is quite popular from children to teenagers. Aloe vera is one of the 10 best-selling plant species in the world which was developed as a raw material in the pharmaceutical and food industries, especially in countries on the European continent. Inulin is a dietary fiber contained in various types of vegetables and fruits that are beneficial for digestive health. Purple sweet potato is used in the addition of jam because purple sweet potato contains vitamin A, B vitamins and antioxidants. The purpose of this study was to determine the concentration of inulin thickener and purple sweet potato extract with high antioxidant activity, and to determine the characteristics of the panelists' preference to jam. This study used a completely randomized design with the first factor being variations in the concentration of inulin as thickener 1, 2, and 3 g. The second factor was the addition of purple sweet potato extract (40, 50, and 60%). The results of this study indicated that the jam formulation with high antioxidant activity on variations in the concentration of 1 g of inulin thickener with the addition of 60% purple sweet potato extract. The jam formulation that was preferred by the panelists was found in variations in the concentration of 2 g of inulin with the addition of 40% purple sweet potato extract which had an overall value of 3,40 (neutral). Higher purple sweet potato extract, the higher the antioxidant activity of the jam. Purple sweet potato extract can be used as a source of antioxidants in jam making.
Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia Aninda Putri Cantikawanti; Yannie Asrie Widanti; Nanik Suhartatik
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.10393

Abstract

Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determine the relationship between junk food consumption and caffeinated beverages to the nutritional status of students of the Faculty of Technology and Food Industry at Slamet Riyadi University, Surakarta. The respondents involved were students aged 18-24 years. Data was collected using a questionnaire and interview to the student. Data were analyzed using Chi-Square test. The results showed that factor affecting the nutritional status of student was mother’s education (p=0,000) and father’s education (p=0.000). Factors that do not affect nutritional status were energy intake (p=0.545), protein (p=0.085), fat (p=0.204) and carbohydrate (p=0.112), the amount of pocket money (p=0.310), the consumption level of junk food (p=0.671) and caffeinated drinks (p=0.535). The results showed that there was no significant relationship between the consumption patterns of junk food and caffeinated drinks on the nutritional status of students of the Faculty of Food Technology and Industry at Slamet Riyadi University, Surakarta. Permasalahan gizi yang terjadi saat pertumbuhan fase remaja lebih banyak disebabkan karena pola konsumsi.  Pola makan yang sering diterapkan pada masa remaja adalah makanan tinggi kalori, lemak, gula, dan garam. Pola makan yang tidak sehat dapat mempengaruhi status gizi seseorang. Makanan yang paling banyak dikonsumsi oleh kalangan remaja masuk dalam kategori junk food dan juga minuman berkafein. Makanan dan minuman kategori ini mudah ditemukan di sekitar kampus yang dikelilingi mahasiswa. Tujuan pada penelitian ini ialah menentukan hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan di Universitas Slamet Riyadi, Surakarta. Responden yang terlibat ialah mahasiswa berusia 18-24 tahun. Pengumpulan data menggunakan kuesioner dan wawancara kepada mahasiswa. Analisis data menggunakan uji Chi-Square. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi status gizi mahasiswa adalah pendidikan ibu (p=0.000) dan pendidikan ayah (p=0.000). faktor yang tidak mempengaruhi status gizi ialah asupan energi (p=0.545), protein (p=0.085), lemak (p=0.204) and karbohidrat (p=0.112), jumlah uang saku (p=0.310), tingkat konsumsi junk food (p=0.671) dan minuman berkafein (p=0.535). Hasil penelitian menunjukkan tidak terdapat hubungan signifikan antara pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan Universitas Slamet Riyadi, Surakarta.
Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye Jesica Maria Kumalasari; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/2z969724

Abstract

Jelly candy is a food product that has a chewy texture. One type of jelly candy that is popular with the public is ginger candy, but some people don't like ginger candy because ginger candy has a very spicy taste and low vitamin C content. Based on these problems, it is necessary to substitute it with lemongrass extract to increase the vitamin C content and minimize the spicy taste of the red ginger jelly candy. There are candies on the market that still use synthetic food coloring which can be harmful to health. This research aims to produce jelly candy that has high antioxidant activity and color that is preferred by consumers. This study used a Completely Randomized Design (CRD) with the first factor being the ratio of ginger extract and lemon grass extract (27,5 ml : 12,5 ml), (15 ml : 15 ml) and (12,5 ml : 27,5 ml). The second factor was the concentration of sappan extract in 250 ml of 0.06 % water; 0.08 %; 0.1 %. The results showed that the formulation of 27.5 ml ginger extract and 12.5 ml lemon grass with 0.06 % sappan extract had high antioxidant activity. This formulation has an antioxidant activity value of 38.36 %. The jelly candy formulation that produced the best color was found in the formulation of 27.5 ml of ginger extract and 12.5 ml of ginger extract with 0.06 % sappan extract with a score of 3.94 (brownish yellow). Jelly candy with lemongrass and sappan substitutes can increase antioxidant activity and give a good color to the product
Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii) Latifa Jihan Kusumawati; Vivi Nuraini; Akhmad Mustofa
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.10439

Abstract

Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and preferred by consumers. The research used a two-factor factorial completely randomized design (CRD), namely the ratio of wheat flour: red sorghum flour ((90:10), (80:20), (70:30)) and the addition of Eucheuma cottonii seaweed puree/100ml water (5%, 10%, 15%). The results showed that the best treatment was found in the treatment of the ratio of wheat flour: red sorghum flour (80: 20) and the percentage of Eucheuma cottonii puree 10% with fiber content of 4.14% and protein content of 9.73% and organoleptic tests with the results of color 3.53 (neutral), taste 4.23 (like), aroma 3.83 (neutral-like), texture 3.63 (neutral-like), overall liking 4.20 (like). Red sorghum flour ice cream cone and seaweed puree (Eucheuma cottonii) can provide an alternative in increasing food products that are high in protein and fiber.
Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L) Iklas Devi Ramadhan; Akhmad Mustofa; Nanik Suhartatik
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/ckramm46

Abstract

Garlic crackers are a snack made of starch-based ingredient with the addition of spices and leavening agents. In this study, garlic crackers were made with variations of tapioca flour, soy flour, and katuk leaf extract. Soy flour and katuk leaf extract were added to increase the nutritional value, especially to increase the protein and fiber content. This research aimed to formulate garlic crackers that will be preferred by the consumer and to determine the chemical, physical, and organoleptic properties of the product. The research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of tapioca flour and soybean flour (90:10, 80:20, and 70:30) and variations of katuk leaf extract (5, 10, and 15%). The best formulation results that the most preferred by the panelist was cracker with 90% of tapioca flour, 10% soy flour, and 15% of katuk leaf extract. The garlic crackers have 3.75% of moisture, 2.22% of ash, 12.32% of fat, 5.82% protein, 75.90% carbohydrates, 1.93% crude fiber, development volume 86.57%, and organoleptic value of color 4.75 (like), taste 4.23 (like), aroma 4.25 (like), crispness texture 4.57 (like) and overall liking 4.50 (like). Garlic crackers substituted with soy flour and added with katuk leaf extract can increase the protein and fiber content.
Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time Aninda Putri Prastiwi; Merkuria Karyantina; Nanik Suhartatik
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/qjm0ep67

Abstract

Cookies adalah makanan ringan atau camilan yang banyak disukai semua lapisan masyarakat. Tepung terigu adalah bahan utama dalam pembuatan cookies. Tepung jagung dapat digunakan sebagai pengganti tepung terigu karena memiliki nutrisi yang tidak kalah dari tepung terigu, jagung mempunyai kelebihan mengandung serat kasar, unsur Fe dan beta-karoten. Proses pengolahan cookies bergantung pada proses pemanggangan. Tujuan dari penelitian ini adalah menentukan cookies substitusi tepung jagung dengan variasi waktu pemanggangan yang tinggi serat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor dan dua kali ulangan. Faktor yang digunakan yaitu perbandingan tepung jagung : tepung terigu (60:40, 75:25, dan 90:10) dan waktu pemanggangan (20, 25, dan 30 menit). Analisis kimia dan organoleptik cookies terbaik adalah 90% tepung jagung : 10% tepung terigu dengan waktu pemanggangan 25 menit dengan kadar air 4,57%, kadar abu 0,65%, kadar lemak 26,40%, kadar protein 8,36%, kadar serat kasar 13,68%, kadar karbohidrat 60,03, rasa 3,80(rasa jagung kuat), warna 3,65 (kuning keorenan), aroma 3,45 (aroma jagung cukup kuat), tekstur 2,00 (cukup renyah). Substitusi tepung jagung pada cookies dapat meningkatkan kadar serat dan mampu menghasilkan cookies yang disukai konsumen.

Page 3 of 4 | Total Record : 36

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