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agriTECH
Published by Universitas Gadjah Mada
ISSN : 02160455     EISSN : 25273825     DOI : 10.22146/agritech
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 11 Documents
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Search results for , issue "Vol 44, No 1 (2024)" : 11 Documents clear
Feasibility Analysis of VCO Conventional Production Process Anwardi, Anwardi; Abdillah, Hafiz; Kusumanto, Ismu; Harpito, Harpito
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.56814

Abstract

The economic uncertainty of the Inhil community is influenced by the fluctuating coconut price, which is the main source of income. This uncertainty necessitates derivative products that can be made and processed easily, such as Virgin Coconut Oil (VCO). Many types of VCO have been marketed, and produced from different raw materials. Therefore, this study aimed to analyze the feasibility of conventional VCO production businesses and examine sensitive indicators from each aspect. Business feasibility analysis parameters include market and marketing, technical, management and human resources (HR), legal, and financial aspects. Feasibility index was calculated using the Multi-Dimensional Scaling (MDS) method and all aspects were declared feasible. The feasibility index for each aspect showed a score of 53.28%, 60.91%, 65%, 40%, and 74.83% for technical, manager, HR, legal, and financial aspects, respectively, with a general score of 83.50%.
The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea Karyadi, Joko Nugroho Wahyu; Imaniar, Dintia Ibni; Akbar, Muhammad Adani; Marfu’ah, Siti; Ayuni, Dwi; Bintoro, Nursigit
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.64918

Abstract

Rose petals is potential ingredient for making a herbal tea. This study was aimed to determine the effect of various drying methods on the physical and chemical properties of the dried rose. The methods tested were freeze drying (FD), cabinet drying (CD), and sunlight drying (SM). Several properties included final moisture content, bulk density, shrinkage ratio, rehydration ratio, color difference, flavonoid content, and surface microstructure of dried petals were examined. The results showed that the best-fit model for the prediction of CD was the firstorder kinetic model, with a drying rate constant of 0.0494% d.b./h. Meanwhile, both FD and SM required zero and first-order kinetics to effectively explain the drying characteristics. The drying constant rates for zero-order and first-order kinetics were 39.544 and 0.12% d.b./h for FD as well as 70.6 and 0.413%d.b./h for SM, respectively. The final moisture content of dried rose produced by FD, CD, and SM was 5, 12, and 10% wet basis (w.b), respectively. Based on the Indonesian National Standard, the maximum moisture content of packaged dried tea is 8% w.b. FD successfully reduced the shrinkage ratio to a range of 0.35 – 0.45. Freeze-dried rose petals at 40 °C temperature resulted in the highest flavonoid content of 5.65 g QE/100 g sample. In conclusion FD was the best drying method for producing herbal tea from rose petals. This method could be adopted as a new alternative for producing high-quality healthy herbal tea.
Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique Alfatah, Reza Fikri; Faturochman, Hadi Yusuf; Nur’alina, Ina; Salsabila, Tsania Nashiroh
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70715

Abstract

Sorghum flour that not passing sieve can be reused effectively as an ingredient for fried chicken seasoning flouur. To achieve the desired quality, it must be modification, and one of the effective methods for modification is through the flour pre-gelatinization process before use. This research aims to improve the characteristics of sorghum flour that not passing sieve by applying the pre-gelatinization process to produce good fried chicken seasoning flour. Subsequently, a completely randomized design (CRD) was used with two treatments, namely sorghum flour that not passing sieve without going through a pre-gelatinization process, and sorghum flour that not passing sieve that had been pre-gelatinized. The pre-gelatinization process is able to change the physical characteristics of the resulting flour which is characterized by an increase in peak viscosity (PV) of 1310.25 cP and trough viscosity (TV) of 374.50 cP. Similarly, there was a decreased in breakdown viscosity (BD) was 198.50 cP, the final viscosity (FV) was 2174.25 cP, and the setback viscosity (SB) was 2148.75 cP. The paste temperature was 74.39 °C, while the peak gelatinization time (peak time in minutes) remained unchanged at 7.00 minutes and was able to increase the water absorption capacity to 195.75%. The use of pre-gelatinized sorghum flour that not passing sieve in fried chicken flour can produce seasoned flour with a crunchy texture and high friability value, has a favorable value for the attributes of color and good appearance. The proximate analysis of fried chicken flour, it shows that pregelatinization treatment of sorghum flour can cause a significant decrease in protein content of up to 7.99% and a significant increase in water content of up to 11.27%. The research results show that pregelatinized sorghum flour improves its characteristics so that it becomes the right choice for developing fried chicken flour products.
Productivity Improvement Based on Lean and Green Productivity in Herbal Tea Production Line CV. DM Damayanti, Dana; Suharno, Suharno; Ainuri, Makhmudun
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.71901

Abstract

Herbal tea is a functional beverage with significant health benefits, produced from processed plants, namely Chinese teak (Cassia angustifolia Vahl) and soursop leaves (Annona muricata L). However, herbal industry faces a productivity problem due to the production process time caused by human factors, machines, and raw materials. Productivity can also be affected by non-value-adding activities in the production processes, such as unnecessary inventory and overproduction. Fossil energy used by industry to generate electricity contributes to the production of solid waste, posing a long-term environmental risk. To address this problem, Objective Matrix (OMAX) is needed to measure the industry production rate, where all non-value-adding activities are reduced in lean and green productivity. The concept of lean and green productivity facilitates the identification of all activities to determine the locus of the highest waste, material, or energy usage. Therefore, this research aimed to propose alternative improvements for enhanced productivity by assessing production rates and identifying generated waste, energy consumption, and emissions. The results show that herbal industry had low productivity, 0.4, on a scale of 1. To improve efficiency, recommendations for lean aspect were based on forecast demand and workload. This improvement was projected to raise Process Cycle Efficiency (PCE) ore from 7.97% to 9.05% and reduce solid waste by maintaining and repairing filling machines. Green aspect could be improved by turning off idle facilities and machines, thereby minimizing electricity energy usage to 43.37%.
Characteristics of Biocellulose-Based Edible Film from Sago Wastewater (Metroxylon sago ROTTB.) on Various Glycerol Concentration Yanti, Nur Arfa; Ahmad, Sitti Wirdhana; Ramadhan, La Ode Ahmad Nur; Ardiansyah, Ardiansyah; Indrawati, Indrawati
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.75154

Abstract

This study aimed to investigate the the characteristics of biocellulose-based edible films from sago wastewater (Metroxylon sago ROTTB.) by incorporating varying concentrations of glycerol as a plasticizer. The edible films were made through a casting method using biocellulose from sago wastewater as the main ingredient. The treatments included the addition of varying glycerol concentrations to the edible films, namely 0.5, 1, and 1.5% (v/v), with three replications. The observed characteristics included physical (thickness, solubility, and moisture content of the film), mechanical (tensile strength, elongation percentage, and Young’s modulus/modulus of elasticity) with a universal testing machine, chemical structure using FT-IR, and surface morphological characteristics through scanning electron microscopy (SEM). The results showed that increasing the glycerol concentration in the edible films improved the physical characteristics including thickness, solubility, and moisture. However, there was a decrease in the mechanical characteristics, namely tensile strength, elongation percentage, and Young’s modulus of the film. The main components of edible films found were cellulose polymers, as indicated by characteristic functional groups, such as free-OH groups, aliphatic C-H, C-O, and β-1,4-glycosidic bonds. The surface morphology of the biocellulose edible film without glycerol was smoother compared to those containing glycerol. Biocellulose-based edible films from sago wastewater with glycerol concentrations of 0.5% and 1% showed physical-mechanical characteristics that fulfilled the Japanese Industrial Standard (JSI), indicating the potential for application as food packaging. These results indicated that incorporation of glycerol has an effect on the characteristics of the biocellulose-based edible films from sago wastewater.
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification Ramadhani, Anis Dwi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.76632

Abstract

Protein-polysaccharide conjugation is commonly achieved by wet and dry heating methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by conjugating coconut protein concentrate (CPC) and xanthan gum (XG) through a combination of wet and dry heating method using a cabinet dryer. Several factors, including reaction time (3, 4, 5, 6, and 7 hours), pH (3, 5, 7, 9, and 11), and protein-polysaccharide ratio (1:3, 1:2, 1:1, 2:1, and 3:1) were evaluated for their effect on the Emulsion Activity Index (EAI) and Emulsion Stability Index (ESI). The ability of the obtaining conjugate to emulsify RPO was evaluated, and the results showed that CPC contained 67.40% protein. Reaction time, pH, and protein-XG ratio had a significant effect on EAI and ESI. Meanwhile, optimal conditions for the formation of the CPC-XG conjugate, based on EAI and ESI, were a reaction time of 5 hours, pH 9, and protein-polysaccharide ratio of 2:1. Fourier Transform Infrared (FTIR) analysis showed that the CPC-XG conjugate had a change in absorption at a wavelength number of around 1640 cm -1 , indicating the presence of a Maillard reaction product. Furthermore, the CPC-XG conjugate used in RPO emulsion has a characteristic EAI value of 23.74 m 2 /g, ESI of 271.32 minutes, a droplet size of 790 nm, and a zeta potential of -36.9 mV. These results suggest that the CPC-XG conjugate produced by the wet-dry heating method has the potential for producing stable RPO emulsions.
Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood Masahid, Ardiyan Dwi; Yulianingtyas, Resya Elen; Witono, Yuli; Nafi, Ahmad
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.78340

Abstract

The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).
Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut Mardhiyyah, Yunita; Puspitasari, Elsa; Rahmat, Anni
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.78470

Abstract

Sego Boranan is a special food from Lamongan, East Java. They are cooked rice with various dishes flavored with a special chili sauce called Boranan sauce. Sauce consists of many ingredients with complex process production. Therefore, the study aimed to make Boranan sauce formulation coming from dry-based ingredients. Conversion of Boranan sauce recipe from fresh ingredients into powder preparations was carried out using water content data. Coconut milk powder, rice flour, and dry-grated coconut concentration was optimized within 9 sample formulations. All the samples were observed in chemical and sensory characteristics. The parameters observed included pH, proximate test, and preference test (color, aroma, texture, spices taste, and overall). The best formulas were compared with freshly made Boranan sauce. The pH and water content were not influenced significantly, in the other hand, the others (color, fat content, texture, aroma, taste, and overall sensory parameters) showed significant differences. Based on the preference test, high preference with a score of 7.91 acceptance value from a 10 scale was gained by both K2S1R1 and K1S2R1 samples. Although the panelist gave a “like” score, both samples showed significant sensory acceptance and proximate value differences from fresh-made Boranan sauce. The selected formula K2S1R1 was made from 4.5% dry grated coconut, 2.25% coconut milk powder, and 2.25% rice flour. The Rehydrated K2S1R1 sample had 70.7% (wet basis) water content, 1.4% ash content, 17.5% absorbent content, 0.5% protein content, and 8.8% carbohydrate content.
Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating Ardiansyah, Ardiansyah; Advisa, Daivy Atiya; Asiah, Nurul; David, Wahyudi; Kusbiantoro, Bram; Handoko, Dody Dwi
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79473

Abstract

Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.
Analyzing the Characteristics of Fishbone Powder Derived from Pangasius sp., Thunnus tonggol, and Thunnus albacares as Food Fortificant Novianty, Hilda; Sefrienda, Ardiba Rakhmi Sefrienda Rakhmi; Jasmadi, Jasmadi
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79972

Abstract

Pangasius sp., Thunnus tonggol (T. tonggol), and Thunnus albacares (T. albacares) are high-value commercial species widely used in fillet production, generating by-products, such as fishbone. The fishbone, rich in calcium (CA) and phosphorus (P), offers a valuable alternative for daily Ca intake. Using such by-products as a potential source of Ca presents a viable solution, offering food-fortificant ingredients applicable in various food products. Therefore, this study examined the physical and chemical properties of fishbone powder derived from Pangasius sp., T. tonggol, and T. albacares. The products preparations were subjected to cooking, autoclaving, pulverization, homogenization, drying, and grinding. The physical and chemical analysis of fishbone powder showed that T. tonggol and T. albacares had a darker color compared to Pangasius sp., with higher protein content and likely stimulation of a Maillard reaction during the drying process. All species maintained a neutral pH range, and their particle sizes significantly differed (p< 0.05), ranging from nm to µm. SEM images showed irregularly shaped and agglomerated particles in all fish species. The ash content was 54.35 g/100 g (Pangasius sp.), 53.62 g/100 g (T. tonggol), and 52.28 g/100 g (T. albacares), showing high mineral content, particularly in Ca exceeding 40%. The analysis of a Fourier transform infrared spectroscopy (FT-IR) showed carbonate and phosphate peaks, representing the presence of calcium salts. Based on the evaluation, fishbone powder for each species had the potential to serve as food fortificant.

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