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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 594 Documents
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EFFECT OF BUFFALO MILK ADDITION ON THE QUALITY OF SWEET CORN FERMENTED BEVERAGE (Zea Mays L.) Lembong, Elazmanawati; Djali, Mohamad; Lara Utama, Gemilang; Pratiwi Ramadhani, Abbya
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.3

Abstract

Sweet corn based fermented beverages represent a promising innovation in cereal based products with potential as functional foods. However, the low lactose content in corn extract limits the growth of Lactic Acid Bacteria (LAB), thereby necessitating the addition of lactose sources from animal milk. This study aimed to evaluate the effect of buffalo milk addition on the physicochemical, microbiological, and sensory characteristics of a sweet corn based fermented beverage and to determine the optimal formulation. The study employed a completely randomized design with five levels of buffalo milk addition: 0%, 10%, 20%, 30%, and 40%. The parameters analyzed included ash content, protein content, fat content, titratable acidity, total LAB, and sensory properties. The results showed that buffalo milk addition significantly affected all measured parameters. Increasing buffalo milk concentration led to higher ash, protein, fat, titratable acidity, and LAB counts. However, none of the formulations met the minimum protein requirement specified by SNI 2981:2009. The formulation containing 30% buffalo milk was selected as the optimal treatment, as it provided the best balance among physicochemical properties, microbial quality, and sensory acceptability, although it did not yield the highest values for all parameters. The resulting product is more appropriately classified as a corn-based fermented beverage with buffalo milk addition and can be considered to partially meet the requirements of SNI 2981:2009.
RISK MITIGATION STRATEGY IN THE SNAKEFRUIT (Salacca zalacca) SUPPLY CHAIN: INTEGRATING FUZZY AND ANALYTICAL HIERARCHY PROCESS Alfiyan, Anaam; Wahyudin, Moh; Guritno, Adi Djoko; Tsai, Kune-Muh
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.8

Abstract

Fruit supply chains, especially for extremely perishable goods like snakefruit (Salacca zalacca), are intrinsically vulnerable to challenges that might compromise the quality, safety, and economic value of these products after harvest. Prior research has identified various risks and associated mitigation strategies; however, these studies are often fragmented, focusing on risk identification, efficiency assessment, or qualitative recommendations, and fail to offer a cohesive framework that quantitatively assesses risks under uncertainty while systematically ranking mitigation strategies among supply chain participants. This study employs a Fuzzy logic to assess risk levels amid uncertainty via likelihood-severity evaluation and utilize the Analytical Hierarchy Process (AHP) to methodically prioritize mitigation strategies and essential stakeholders within a multi-actor supply chain context. Data was gathered via interviews with 196 participants engaged in the supply chain, comprising farmers, suppliers, distributors, agro-industrial enterprises, and retailers. The data were subsequently validated by experts to ensure accuracy. The findings indicate that the primary issues are pests and diseases, insufficient inventory, fluctuating pricing, declining quality, and uncertainty regarding demand levels. The processes occurring post-harvest, during transportation, and in response to market fluctuations are the most vulnerable as a result of this. A comprehensive analysis revealed that distributors are the primary actors, succeeded by suppliers. This underscores the significance of maintaining the supply chain and ensuring the product quality is maintained. To ensure safety, it is advantageous to adhere to good handling practices (GHP), enhance transportation efficiency, and refine quality control techniques
EFFECTS OF Bruguiera gymnorrhiza MANGROVE FRUIT FLOUR ON THE SENSORY, PHYSICAL, AND CHEMICAL CHARACTERISTICS OF SNACK BARS Arisandi, Desy; Puspitasari, Yunita Eka; Romadhon, Haydar Zakaryya; Sulistiyati, Titik Dwi; Hardoko; Anies Chamidah; Mirza Gulam Ahmad; Perdana, Angga Wira
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.7

Abstract

The increasing demand for practical, nutritious, and locally sourced food products highlights the need to explore mangrove-based ingredients as functional alternatives in snack formulations. This study investigated the effect of Bruguiera gymnorrhiza fruit flour substitution on the sensory, physical, and chemical characteristics of snack bars to determine the most acceptable formulation based on the overall balance of product quality attributes. Four substitution levels (0%, 5%, 10%, 15%) were tested under a Completely Randomized Design (CRD). Sensory evaluation (n = 50), hardness testing, color measurement (L*, a*, b*, Hue°), proximate composition, caloric value, and carbohydrate content using the Luff–Schoorl method were conducted. The 5% substitution showed the most acceptable overall sensory performance, with the highest scores for color (3.28), aroma (3.24), and texture (3.31), although the control treatment showed the highest taste score. Increasing mangrove flour concentration decreased brightness and yellowness, while increasing redness due to enzymatic and Maillard browning. Hardness rose significantly, reaching 797.60 gf at 15%. The selected 5% formulation, identified as the most acceptable overall treatment, contained 23.79% moisture, 1.57% ash, 9.35% fat, 10.01% protein, 53.55% carbohydrate, and 342.46 kcal. Carbohydrate levels increased progressively across treatments. Overall, Bruguiera gymnorrhiza flour increased energy density while maintaining acceptable product quality, suggesting its potential as a sustainable local ingredient for snack-bar development.
THE EFFECT OF TEMPERATURE AND ALKALIZATION TIME ON CHANGES IN ACIDITY AND COLOR OF COCOA POWDER Vivien Fathuroya; Bintoro, Nursigit; Devi Yuni Susanti; Arifin Dwi Saputro
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.1

Abstract

Natural cocoa powder needs to be processed with alkalizing technology to reduce acidity and darken the color to make it more suitable for industrial use. Two important factors that influence the alkalization process are temperature and duration time of the alkalization process. This research aimed to analyze the effect of temperature and duration time of alkalization process on changes in pH and color of alkalized cocoa powder. The research was designed using a completely randomized design, factorial 3x3, with 3 replications, where the first factor was the alkalization temperature (60, 80, and 100°C), and the second factor was the duration time of alkalization (15, 30, and 45 minutes).  The results showed that alkalization was able to increase the pH and create a much darker color of cocoa powder, making it more suitable for industrial needs. The temperature and duration time, as well as the interaction of these two factors had a significant effect on the pH, L, a*, and b* values (p < 0.05). It was also obtained that the reaction rate constant (k) for pH was positive, while for the color components L, a*, and b* was negative, which meant that there was an increase in the pH value and a darkening of the color of cocoa powder during the alkalization process. Within the range of temperature and alkalization durations studied, the pH of the alkalized cocoa powder increased by 39.82-48.21%, compared with the natural cocoa powder. While L, a*, and b* decreased by 30.27-46.48%, 20.05-79.41%, and 22.23-71.21% compared to the natural cocoa powder, respectively. The k values ​​for the analyzed parameters varied between -0.0342 - 0.0112 minute-1. Meanwhile, the A and Ea values ​​were in the range of 0.03519 - 201.5220 minute-1 and 3.553 - 27.043 kJ.mol-1, respectively. The prediction equations for changes in pH and color components as a function of temperature and duration time obtained would be very useful for estimating the values of pH and color components of L, a*, and b* during the alkalization process
PHYSICAL, SENSORY, AND MICROBIOLOGICAL CHARACTERISTICS OF STEVIA-BASED LIQUID SUGAR ENHANCED WITH CINNAMON EXTRACT Verdini, Liana; Kalsum, Nurbani; Zukryandry
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.2

Abstract

Public health awareness is driving the increased demand for natural, low-calorie food products. This study aimed to evaluate the effect of stevia and cinnamon ratios on the physical, sensory, and microbiological characteristics of liquid sugar, as well as to identify the optimum formulation. Stevia extraction was conducted using a water-based heating method, while cinnamon was extracted using sonication. Results showed that increasing the proportion of cinnamon significantly elevated pH values (5.84 to 6.61), total dissolved solids (2.96 to 5.96 °Brix), viscosity (0.87 to 2.33 cP), and colour lightness (L*) of the formulated liquid sugar. All formulations were microbiologically safe, with Total Plate Count (TPC) <1 CFU/mL and negative results for E. coli. The F1 formulation (2 grams of stevia : 1 gram of cinnamon) was identified as the best treatment, providing an optimal balance between physical stability and sensory acceptance, particularly for the aroma attribute (score 5.25). This combination produces a stable functional sweetener, although cinnamon usage must be controlled to prevent bitterness from polyphenol compounds.
COMPARATIVE TECHNO-ECONOMIC AND CARBON EMISSIONS ASSASEMENT OF BIOETHANOL AND BIOGAS PRODUCTION FROM Spirogyra sp. : A PROCESS SIMULATION STUDY. Maharani, Nur Sista; Nugroho, Wahyunanto Agung; Wibisono, Yusuf
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.6

Abstract

The production of renewable energy from microalgal biomass offers a promising pathway to mitigate greenhouse gas emissions. This study compares the technical performance, economic feasibility, and carbon emissions of bioethanol and biogas production from Spirogyra sp. using SuperPro Designer 10.7. The results show that the technical performance is highly dependent on process configurations. The best-performing bioethanol scenario (E3-2: flotation–continuous fermentation) produced 537.37 kg/batch with an energy consumption of 41.81 MJ/kg . In comparison, the optimal biogas scenario (B1-1: mesophilic digestion–water scrubbing) yielded 1,026.56 kg/batch with a lower energy consumption of 7,614 MJ/kg . Techno-economic analysis revealed that all scenarios are currently economically unviable at the simulated scale due to negative Net Present Values (NPV < 0), despite some scenarios exhibiting positive Return on Investment (ROI). Biogas production demonstrated higher energy efficiency, while bioethanol offered a cleaner emission profile. An integrated biorefinery approach is recommended to improve overall economic viability and biomass conversion efficiency.
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.

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