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Jurnal Teknologi Pertanian
Published by Universitas Brawijaya
ISSN : 14115131     EISSN : 25282794     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jurnal Teknologi Pertanian diterbitkan oleh Fakultas Teknologi Pertanian Universitas Brawijaya untuk penyebarluasan hasil penelitian yang dilakukan oleh para peneliti dari dalam dan luar Fakultas Teknologi Pertanian Universitas Brawijaya. Jurnal Teknologi Pertanian terbit tiga kali dalam setahun, memuat tulisan hasil penelitian yang termasuk dalam lingkup disiplin ilmu pengetahuan yang terkait dengan Ilmu-ilmu Teknologi Pertanian guna menunjang pengembangan ilmu pengetahuan dan teknologi serta pembangunan nasional.
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Articles 8 Documents
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Search results for , issue "vol. 27 no. 2 (2026)" : 8 Documents clear
OPTIMIZATION OF PORANG FLOUR-BASED EDIBLE COATING ON QUALITY CHANGES OF CURLY RED CHILI PEPPER (Capsicum annuum L.) DURING STORAGE Danny Setyawijayanto; Joni Kusnadi; Mentari Sekar Arum; Lulus Mualimin
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.2

Abstract

Chilies are one of the agricultural commodities that are always a major concern and need in Indonesia. Post-harvest handling of fresh red chilies in Indonesia is generally still simple and results in very high damage to the product. One of the factors that accelerate damage to chilies is the rate of transpiration and respiration in the product itself. One method to slow down the rate of transpiration and respiration is by applying an edible coating. In order to preserve the chilies, they are coated with a formulation made from glucomannan and chitosan to reduce the rates of transpiration and respiration. The objective of the research is to determine the optimum formula based on different amounts of porang (elephant yam) flour, calcium chloride, chitosan, and storage time in the application of an edible coating for curly red chilies. The experiment was conducted by coating curly red chilies with mixtures of chitosan, porang flour, and calcium chloride, and storing them at room temperature (25 ± 3°C) for 10, 15, and 20 days. Response Surface Methodology (RSM) was used to determine the optimal combination of edible coating formulation and storage time based on parameters of weight loss, color, and texture. Based on the results of the experiment, the optimal formulation for the edible coating is composed of 1.58% chitosan, 0.42% porang flour, and 1.53% calcium chloride, with a storage time of 15 days. This treatment resulted in curly red chilies with a weight loss of 32.29%, color a* of 20.43, and a texture of 15.7 N under room temperature storage. In conclusion, the edible coating formulated from chitosan, porang flour, and calcium chloride is proven to be an effective alternative to extend the shelf life of curly red chilies.
ORGANOLEPTIC, PHYSICAL AND CHEMICAL CHARACTERISTICS OF INSTANT SEROJA DRINK INFUSION (LEMONGRASS, ROSELLE AND GINGER) Rahma Bayunita Hapsari; Gusti Ananda Syahputri; Hanifah Hanin
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.4

Abstract

Instant seroja drink, formulated from lemongrass, roselle, and ginger, represents a practical herbal beverage. This study evaluated the impact of sugar type variation on organoleptic characteristics and determined the physicochemical properties of the selected instant seroja drink infusion. A completely randomized design was implemented using three sugar formulations: 100% granulated sugar, a 75% to 25% ratio of granulated sugar to palm sugar, and a 50% to 50% ratio. Organoleptic characteristics were assessed using the Kruskal–Wallis test, and the selected formulation was further analyzed for physicochemical properties. Sugar type variation did not significantly influence panelists’ preferences regarding taste, color, aroma, or overall acceptance. The 100% granulated sugar formulation was selected based on product quality and raw material efficiency. The selected infusion exhibited moisture, ash, pH, and total soluble solids of 2.763%, 1.012%, 3.29, and 6.33 °Brix, respectively. Color values were L* 26.71, a* 4.06, and b* 2.24. The infusion contained total phenolic compounds of 15.54 ± 0.08 mg GAE/mL, total flavonoids of 3,347.59 ± 743.00 µg/g, tannins of 26.41 ± 0.21 mg tannic acid/mL, vitamin C of 1.13 ± 0.00 mg/100 mL, anthocyanins of 0.30 ± 0.00 mg/100 g, reducing sugars of 0.14 ± 0.00%, and total sugars of 12.96 ± 0.02%. The IC50 value was 13.147 ± 2.28 mg/mL. FTIR analysis identified C–H group (bend), alkane C–H, and amide III groups. These results support the potential of instant seroja drink infusion as a local functional beverage.
DEVELOPMENT OF RICH PROTEIN SOURCE BREAKFAST FLAKES FROM MOCAF, ISOLATE PROTEIN AND COCONUT FLOUR USING SLIM AND LIGHT BAKING METHOD Ramadanti, Herdwilia; Erni Sofia Murtini; Elok Waziiroh
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.8

Abstract

Demand for convenient and nutritious breakfast products continues to rise, yet commercial flakes are typically wheat-based and relatively low in protein. Meanwhile, previous efforts to develop non-wheat flakes have faced limitations in nutritional quality and functional properties such as solubility, water absorption, and texture. Therefore, this study aimed to develop rich-protein-source flakes based on local ingredients through formulation and process optimization. Mocaf was selected as a gluten-free carbohydrate source with good digestibility; soy protein isolate was used to increase protein content and amino acid quality; and coconut flour was added as a dietary fiber source and to improve functional characteristics. However, the combination of these three ingredients has the potential to affect the product’s physicochemical properties, thus requiring optimization. This study employed the D-optimal mixture design method to evaluate the effect of formulation on protein content, Water Solubility Index (WSI), Water Absorption Index (WAI), and viscosity as primary quality parameters. The flake production process was carried out using the “slim and light” baking method at 125°C for 3 minutes to assess the effect of heat treatment on product characteristics. The results showed that formulation and process had a significant effect on flake quality, particularly on solubility, rehydration capacity, and texture. Physicochemical analysis revealed differences among the formulations. Protein content ranged from P1 (7.5%) to P4 (13.7%); formulations P3 (12.5%) and P4 (13.7%) met the criteria as a protein source (≥12g/100g). Evaluation of functional properties revealed that WAI ranged from 2.9 to 3.8 g/g; WSI ranged from 25.1% to 32.3%; Viscosity ranged from 2.1 to 3.8 cP. All formulations met the SNI 01-4270-1996 standard for milk cereals. This study successfully developed breakfast flakes from local ingredients as a protein source.
GROWTH RESPONSE OF GRAND RAPID LETTUCE (Lactuca Sativa L.) TO ROOT-ZONE COOLING IN DEEP WATER CULTURE HYDROPONICS Joko Prasetyo; Wiryaningtyas Setya Winahyu; Gunomo Djoyowasito; Musthofa Lutfi; Yusuf Hendrawan; Susinggih Wijana
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.3

Abstract

This study investigates the effects of root-zone cooling (RZC) on the growth performance of Grand Rapids lettuce (Lactuca sativa L.) cultivated in a deep water culture hydroponic (DWC) system. The experiment evaluated three cooling treatments 15 °C, 20 °C, and 25 °C applied for 8 hours daily, with an untreated control group for comparison. Morphological parameters including plant height, leaf area, SPAD value, root length, and fresh weight were measured over a 30-day growth period. Results demonstrated that RZC significantly improved all growth metrics compared to the control. The 25 °C treatment consistently outperformed other groups, yielding the tallest plants (32 cm), largest leaf area (200 cm²), and highest fresh weight (97.5 g), indicating enhanced nutrient uptake and photosynthetic activity. Root length was also maximized at 20 °C and 25 °C, reflecting improved root system development under moderate cooling. While chlorophyll content (SPAD value) showed less variation among treatments, temperatures below 20 °C appeared to limit metabolic efficiency. These findings confirm that RZC, particularly at 25 °C, enhances morphological development and biomass accumulation in hydroponic lettuce, offering a promising strategy for optimizing growth under warm environmental conditions. The study underscores the importance of precise root-zone temperature control as a sustainable intervention to mitigate heat stress, improve resource use efficiency, and boost productivity in soilless cultivation systems.
EFFECTS OF INITIAL TEMPERATURE AND COOLING METHOD ON THE PHYSICOCHEMICAL CHARACTERISTICS OF KOKOLOMBOI TREE HONEY Muzaki, M.Amin; Anang Lastriyanto; Mochamad Bagus Hermanto
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.6

Abstract

This study evaluated the effects of initial cooling temperature (70, 80, and 90 °C) and cooling method (vacuum cooling and conventional cooling) on the physicochemical characteristics of Kokolomboi tree honey. A completely randomized factorial design was used with two factors, namely initial temperature and cooling method. The evaluated parameters were cooling time, cooling rate, moisture content, total soluble solids, diastase activity, reducing sugar content, acidity, and color. Vacuum cooling produced the shortest cooling time, 534 s at 70 °C, and the highest cooling rate, −0.063 °C/s at 80 °C; conventional cooling required 1805 s at 70 °C and reached a maximum cooling rate of −0.026 °C/s. The lowest moisture content under vacuum cooling was 12.77% at an initial temperature of 90 °C, whereas the highest value under conventional cooling was 17.57% at 70 °C. Total soluble solids reached 71 °Brix under vacuum cooling at 90 °C and 65.67 °Brix under conventional cooling at 70 °C. Diastase activity was better retained by vacuum cooling, reaching 1.14 DN, compared with 0.63 DN under conventional cooling at 70 °C. The highest reducing sugar contents were 71% and 67% under vacuum and conventional cooling, respectively, at 70 °C. The highest ΔE values were 2.61 under vacuum cooling and 0.82 under conventional cooling at 90 °C. Overall, vacuum cooling accelerated heat removal and provided better retention of several physicochemical quality attributes than conventional cooling, although the process was also associated with greater moisture and mass loss.
PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF EGG ROLLS MADE FROM HONEY SWEET POTATO FLOUR (Ipomoea batatas L.) AND RICE FLOUR Nurud Diniyah; Ardiyan Dwi Masahid; Achmad Subagio; Nindy; Rahayuningtyas; Yulia Rahmawati
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.5

Abstract

The high level of wheat flour imports in Indonesia indicates a high dependence on this ingredient. Therefore, the use of local ingredients such as honey sweet potatoes as substitutes for wheat flour can be one of the efforts to diversify food sources that support national food security. Honey sweet potatoes are high in carbohydrates, making them a potential substitute for wheat flour in processed foods like egg rolls. This study aims to investigate the impact of varying concentrations of honey sweet potato flour and rice flour on the physical, chemical, and organoleptic properties of egg rolls, as well as to identify the optimal formulation based on organoleptic test results. The experimental design used a completely randomized design (CRD) with one factor and four replicates. The results showed that increasing the proportion of sweet potato flour had a significant effect on lightness, texture, protein, moisture, fat, ash, carbohydrate, β-carotene, reducing sugar, and organoleptic properties (color, aroma, taste, texture, and overall acceptability). The best treatment was obtained in formulation P3 (sweet potato flour: rice flour 30%:70%) with the following characteristics: lightness 65.61 ± 0.54; texture 114.95 ± 0.43 g/mm; moisture 4.64 ± 0.14%; ash 2.17 ± 0.06%; fat 32.31 ± 0.52%; protein 8.41 ± 0.06%; carbohydrate 52.42 ± 0.05%; β-carotene 0.039 ± 0.0013 mg/g; reducing sugar 25.95 ± 0.32 mg/g. The organoleptic test results show that the formulation obtained an average liking score of 5.47 for color; 6.00 for aroma; 5.70 for taste; 5.87 for texture; and 5.80 for overall acceptability.
EFFECT OF KOH CONCENTRATION AND OIL TYPE ON LIQUID DISH SOAP FROM USED COOKING OIL WITH ANTIBACTERIAL EVALUATION Safira Kanza; Zahrotul Awwelina; Zahra Najma Atika; Burhan; Yuni Nurfiana
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.1

Abstract

The increasing generation of used cooking oil (UCO) as food waste presents significant environmental challenges while offering opportunities for value-added utilization within a circular economy framework. This study evaluated the effect of potassium hydroxide (KOH) concentration on the quality and microbial characteristics of liquid soap produced from UCO with added orange essential oil. Prior to saponification, UCO was purified using 2% activated charcoal to reduce impurities and undesirable odors. Liquid soap formulations were prepared using three KOH concentrations (20%, 30%, and 40%) and three oil types, namely fresh cooking oil, untreated UCO, and purified UCO. The quality of the liquid soap was assessed based on physicochemical parameters, including homogeneity, pH, specific gravity, viscosity, and total plate count. Antibacterial activity was evaluated against Escherichia coli and Staphylococcus aureus using standard microbiological assays. The results showed that increasing KOH concentration was associated with higher pH, viscosity, and improved homogeneity of the liquid soap. Soap formulated with 40% KOH exhibited more stable physicochemical characteristics compared with those of the lower concentrations. Purification of used cooking oil appeared to enhance oil reactivity during saponification, resulting in more consistent soap properties. The addition of orange essential oil did not produce a clear inhibition zone. It was, however, associated with lower total plate count (TPC) values, indicating a potential role in microbial growth suppression.
RECOVERY OF PUTATIVE ISOVANILLIN AND COUMARIN-TYPE AROMATICS FROM COCOA POD HUSK BIOCONVERTED BY Serpula lacrymans: A RESPONSE-SURFACE-OPTIMIZED SOLVENT EXTRACTION Claudia Gadiza Perdani; Dwi Rosiyana; Widya Fatriasari; Irnia Nurika
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.7

Abstract

Aromatic compounds derived from lignin and pharmaceutical substances are pivotal components in the development of next- generation biorefineries. However, their recovery from tropical agro-residues is infrequently optimized through an integrated approach. Cocoa pod husk (CPH), produced in Indonesia at a rate exceeding 0. 5 million tonnes annually, represents a notably underutilized lignocellulosic feedstock. In this study, we combined a 35- day solid- state pretreatment of CPH with the brown- rot fungus Serpula lacrymans and an ethyl acetate extraction method systematically optimized via Response Surface Methodology (RSM). The pretreatment process was monitored through measurements of total reducing sugar (TRS), total soluble phenol (TSP), pH, and dry- weight loss; the TSP reached a maximum of 0. 304 mg g⁻¹ on day 21, and this sample was selected for subsequent extraction. Utilizing a rotatable central- composite design (CCD) evaluating solvent volume (11. 72–68. 28 mL per 10 g) and extraction time (35. 16–204. 84 minutes), quadratic models with R ² values of 0. 979 (vanillin- equivalent) and 0. 942 (TSP) were established. Significance testing revealed solvent volume as highly influential for both responses (p < 0. 0001), while extraction time was not statistically significant (p > 0. 37). The numerical optimization point (60 mL solvent volume and 96. 96.4 minutes extraction time; desirability = 0. 967) yielded 1. 64% (w/w) of vanillin- equivalent substances and 0. 05 mg g⁻¹ TSP. High- performance liquid chromatography- electrospray ionization- tandem mass spectrometry (HPLC- ESI- MS/MS) analysis of the optimized extract did not detect free vanillin but identified two distinct aromatic peaks, tentatively characterized as isovanillin ([M + H]⁺ = 153, RT = 1. 35 minutes) and a coumarin- like compound ([M + H]⁺ = 147, RT = 3. 93 minutes). Both compounds are potentially bioactive, valuable molecules if their identities are confirmed. Thus, CPH bioconverted by S. lacrymans serves as a source of a structurally diverse aromatic fraction rather than solely vanillin, repositioning this tropical residue as a versatile feedstock for multi- product biorefining rather than vanillin- only extraction.

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