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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 41 Documents
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Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree Septiana Devi; 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/cmanxm21

Abstract

Bread is a food that is favored by various groups of people. Wheat flour is the main raw material in making sweet bread. Wheat flour is made from wheat, to reduce wheat imports, wheat flour needs to be replaced with other alternative ingredients. Cilembu sweet potato is one of the sweet potato plants that has the potential to be developed in Indonesia because it is abundant and has good nutritional content. Sweet potato cilembu contain high beta carotene that can be used as a functional food. Pumpkin contains quite complete nutrients, especially beta-carotene content and relatively cheap prices. The high content of dietary fiber in cilembu sweet potatoes and pumpkin is very beneficial for digestion. The purpose of this study was to determine the chemical, physical and organoleptic characteristics of sweet bread that is high in beta carotene and fiber. This study used a factorial completely randomized design (CRD) with the first factor being the ratio of wheat flour and mocaf flour (90:10), (80:20), (70:30). The second factor the ratio of cilembu sweet potato: pumpkin (60:40), (50:50), (40:60). The results showed sweet bread with the highest levels of beta-carotene and fiber in the ratio of 70% wheat flour: 30% mocaf flour, 40% cilembu sweet potato: 60% pumpkin respectively at 6.47% and 12.9%. Sweet bread formulation favored by panelists in the ratio of 90% wheat flour: 10% mocaf flour, 60% cilembu sweet potato: 40% pumpkin at acore 4.09 (liked).
Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii) Indah Tri Hartati; Nanik Suhartatik; Irvia Resti Puyanda
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: 10.33061/8h7xzq41

Abstract

Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristics of biscuits that are high in protein and antioxidants. This research begins with making cinnamon powder, namely sorting, grinding, and sieving. The process of making biscuits includes weighing, mixing, cutting off and baking. This research used a Completely Randomized Design (CRD) with two factors, namely the ratio of wheat flour, soy flour, and mocaf (2:1:17, 2:2:16, 2:3:15) and the percentage of cinnamon powder (5%, 10%, 15%). The data analysis collection techniques used descriptive analysis, ANOVA test and Duncan test. The parameters observed in this research include analysis of water, ash, fat, protein, carbohydrates, antioxidant activity, and organoleptic tests using the scoring test method. The research results showed that the biscuit formulation was high in protein and antioxidants and was also liked by the panelists found in the formulation, 2 part of wheat flour: 3 part of soybean flour: and 15 part of mocaf and 15% of cinnamon powder. The products have 6.65% for protein and antioxidant activity 85.96 % with the highest organoleptics score of biscuit brown color 3.65, cinnamon aroma 3.31, crisp texture 3.81 and cinnamon taste 3.17. Soy flour addition could increase the protein of biscuit.
Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour: Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan Almira Bhadra Reyhannissa; Yannie Asrie Widanti; Akhmad Mustofa
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.v1i2.11731

Abstract

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.
The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp) rasmiati rasmiati; Nanik Suhartatik; Yannie Asrie Widanti
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.v1i2.11732

Abstract

Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength. The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.
Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus) Adelia Putri Sari Yahya Adel; Merkuria Karyantina; Nanik Suhartatik
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.v1i2.11733

Abstract

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers. This study used a factorial completely randomized design (CRD). The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%). The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5. Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%. The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference. The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.
Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica) Ocviyanti Hendra Rezky -; Nanik Suhartatik; Vivi Nuraini
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.v1i2.11734

Abstract

Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour with addition of kale leaves extract. The observation used a two-factors factorial Completely Randomized Design (CRD) were the ratio of taro flour : wheat flour (85:15, 75:25, 65:35g) and the concentration of kale leaves extract (1:10, 2:10, 3:10 ml) with two-replication. The best results showed that the combination of 65:35 taro flour : wheat flour with addition of 3:10 kale leaves extract was based on high antioxidant activity. The results of this combination showed moisture content 5,42%, ash 2,74%, fiber 7,43%, protein 7,56%, antioxidant activity 13,71%, flavonoid total 1,36 mgQE/g, vitamin C 30,8%, color L* 78,72, color a* -1,78, color b* 18,11, hardness 13,84 N, chewiness 13,29 N, aroma 3,36 and kale taste 3,12. Based on the observation, dried noodles of taro flour with kale leaf extract influenced all physicochemical and organoleptic test results.
Characteristics of Vegetarian Nugget of Pakcoy (Brassica rapa L.) with Substitution of Sword Jack Bean Flour (Canavalia gladiata) Julian Gilang Samudra; Akhmad Mustofa; Merkuria Karyantina
Agrobiotek Vol 3 No 2 (2026): AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/80y7x273

Abstract

Nuggets are processed meat that is chopped, then added with spices, printed in a container, and then steamed, covered in breadcrumbs, and fried. Vegetable nuggets are frozen food products produced to increase the variety of consumption of vegetable protein sources. Sword jack beans can be processed into one of the functional food types, namely sword jack bean flour. This research is intended to arrange the chemical and sensory formulation of vegetarian nuggets to obtain the results of vegetarian nuggets contain protein content, fiber content, and the most preferred by consumers based on overall preference. This research applied a Completely Randomized Design (CRD) using two factorials, namely flour ratio and addition of pak choy extract. Factor 1 is The best result of the chemical and sensory nugget test was nugget with the treatment of variations in the ratio of sword jack bean flour: wheat (45:%5) and the combination of adding pak choy extract (20:80) with the results of water content 37.20%, ash content 1.72%, fat content 9.61%, fiber content 8.15%, protein content 12.84%, carbohydrate content 30.47%, color 2.26, sword jak bean flavor 2.86, pak choy flavor 2.09, chewy texture 2, 69, compactness 2.94, and overall liking 1.89. The best result which has the highest protein content and fiber content is nugget with the treatment of variations in the ratio of sword jack bean flour: wheat (45:55) and the combination of the addition of pak choy extract (20:80) of 12.84% and 8.15%, respectively. The best result favored by consumers is a nugget with the treatment of variation in the ratio sword jack bean flour: wheat (15:85) and the combination of the addition of pak choy extract (20:80) of 2.61 (likes).
Characteristics of Mushroom Nuggets from Pleurotus ostreatus, Agaricus bisporus and Auricularia auricula with Substitution of Koro Flour (Canavalia gladiata) Haji Mabrur Jazaa; Merkuria Karyantina; Akhmad Mustofa
Agrobiotek Vol 3 No 2 (2026): AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/2yk64q44

Abstract

Nuggets are a type of fast food that is popular among the public because of their delicious taste. However, nuggets made from chicken or beef often have high fat and low fiber content, so they are not recommended for people with obesity or hypercholesterolemia. This research aims to determine the chemical and sensory characteristics of nuggets with Pleurotus ostreatus, Agaricus bisporus and Auricularia auricula variants added with koro flour. Apart from that, this research also aims to determine a nugget formulation that is low in fat, high in protein, and preferred by consumers. The method used in this research was a Completely Randomized Design (CRD) with two factorials, namely the ratio of koro flour to wheat flour (15:85, 30:70, and 45:55) and mushroom variants (Pleurotus ostreatus, Agaricus bisporus and Auricularia auricula). The results of the research showed that the best treatment based on chemical and sensory content was oyster mushroom nuggets with a ratio of koro sword flour: wheat flour of 15:85 where the chemical and sensory levels were obtained as follows: water content 52.54%, ash content 2.76%, fat 2.20%, protein content 8.67%, carbohydrate content 33.82%, total fiber content 3.40%, color 4.25 (like), texture 3.50 (quite like/chewy), taste 3. 20 (somewhat like), overall favorability 3.45 (somewhat like). The nugget formulation that the panelists liked most was Auricularia auricula nuggets with a ratio of koro flour: wheat flour of 30:70, which received a favorability score of 3.80. Pleurotus ostreatus, Agaricus bisporus and Auricularia auricula mushrooms and koro nuts used in making nuggets can produce nuggets that are high in protein and low in fat.
Analysis of Factors Influencing Food Consumption Diversification in Households of Blora Regency Through Dietary Pattern Scores: Analisis Faktor-Faktor Yang Berpengaruh Terhadap Diversifikasi Konsumsi Pangan Rumah Tangga Masyarakat Kabupaten Blora Melalui Pendekatan Pola Pangan Harapan Nanda Dewi Sulistyani; Nanik Suhartatik; Yannie Asrie Widanti
Agrobiotek Vol 3 No 2 (2026): AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/vw0kdw02

Abstract

Food diversification is the most important component in achieving food security and changing and improving food consumption patterns in the community. Research on the Expected Food Pattern was conducted through an analysis of food consumption diversification, and can be used as an instrument to assess nutritional balance and food diversity in the population of Blora Regency. This study aims to determine the situation and identify factors that impact the diversity of food consumption in families using the Expected Food Pattern score calculation. Respondents in this study were selected randomly using the cluster random sampling method. Data collection for this study included the use of questionnaires given during interviews to collect information that could influence food consumption habits, as well as the use of the National Food Agency application to calculate the Expected Food Pattern score. The number of family members, education level of the head of the household, per capita household income, age of the head of the household and housewife, intensity of access to information, and utilization of yard land are factors that influence food consumption diversification. In this study, the expected food pattern of Blora Regency received a score of 93.3.
Characteristics of Nastar with Substitutions Potato Flour (Solanum tuberosum) and Variations of Roasting Timeh Anisah Anggraini; Akhmad Mustofa; Merkuria Karyantina
Agrobiotek Vol 3 No 2 (2026): AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/ba1h9z13

Abstract

Nastar is a dry cake made from wheat flour with a crunchy texture and sweet taste. Potatoes have a fairly high carbohydrate and water content so they can be processed into flour so they last longer. Potato flour meets the criteria for making nastar, because it has high absorption capacity, smooth texture, slightly sweet taste, distinctive fragrant potato aroma, yellowish white color and does not easily clot. Potato flour is used in making nastar to reduce the use of imported wheat flour products, utilize local ingredients and improve the quality characteristics of nastar. The aim of this research was to determine the effect of substituting wheat flour with potato starch on the nastar produced. This research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of potato flour to wheat flour (10%:90%), (20%:80%) and (30%:70%) and variations in baking time (20 , 30 and 40 minutes). The research results showed that the best nastar formulation was a 30% potato flour: 70% wheat flour formulation with a baking time of 20 minutes. Research shows the results of water content 6.80%, ash content 0.78%, protein content 5.92%, fat content 20.72%, fiber content 7.57%, carbohydrate content 58.92%. whilist for the physical test of nastar texture using a texture analyzer instrument, the hardness texture was 7.90 N. In the sensory test using the hedonic test method, the color was 3.30, taste 3.15, aroma 2.15 and overall preference 3. 15.

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