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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 14 Documents
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Search results for , issue "Vol 44, No 4 (2024)" : 14 Documents clear
Characteristics of Red Palm Oil Oleogel Based on Beeswax and Cocoa Butter and Its Application in Red Chocolate Spread Kurniaditya, Viki Hendi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 4 (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.81434

Abstract

Red palm oil (RPO) is a product obtained from crude palm oil with a high carotenoid content. Despite the potential, the susceptibility of the constituent β-carotene to degradation and liquid state at room temperature poses a significant challenge to its use by affecting the texture of the final chocolate spread. Several studies have proposed using the oleo gelation technique to overcome this challenge, which regulates the structure of oil and fats mixture using an oleo gelator. Therefore, this study aims to evaluate the physicochemical characteristics of RPO oleogel produced using an oleo gelator from a beeswax and cocoa butter blend. The best product obtained was then applied to produce a red chocolate spread. The results showed that RPO oleogel obtained at a high beeswax-cocoa butter ratio had higher hardness values, β-carotene content, and melting points. In addition, the crystal microstructure of the product was needle-form with larger crystal sizes, leading to a significant increase in the oil binding capacity. Combining 9% beeswax and 1% cocoa butter (BW9-LK1) was the best formula for producing a chocolate spread. The characteristics of the red chocolate spread obtained from the best oleogel were 61.47 brightness level (L*), 5.81 red intensity (a*), and 57.81 yellowish (b*), with an oil binding capacity of 99.95%. The melting temperature was 31.89-41.67 ºC, indicating that it could melt at body temperature and was stable at room temperature. During 5 weeks of storage, the hardness and β-carotene content were 6.016.21 N and 469.07-302.67 ppm, respectively. Based on these results, the oleo gelator from beeswax and cocoa butter blend improved the hardness, melting points, and β-carotene content of RPO oleogel. This indicated that it potentially could be used as an alternative to produce a carotenoid-rich chocolate spread.
Effect of Sucrose and Starter on the Chemical and Organoleptic Properties of Fig Leaf Tea Water Kefir SY, Muhammad Zakwan Saputra; Wardani, Agustin Krisna
agriTECH Vol 44, No 4 (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.82628

Abstract

Water kefir is a fermented drink made by adding water kefir grains to a water solution containing dried fruit or sugar. This research aims to determine the effect of sucrose, starter, and interactions on the chemical characteristics (antioxidant activity, total acid, medium pH) and organoleptics of fig leaf tea water kefir and to determine the interaction of antioxidant activity with total acid and medium pH. The experiment used variations in starter concentration (5% and 8%) and sucrose concentration (3%, 6%, 9% and 12%). Water kefir was analyzed through chemical analysis (antioxidants, total acid, medium pH, and sugar content) and organoleptic tests (flavor, aroma, color, and overall preference). The results showed that variations in the addition of sucrose, starter, and interactions influenced the metabolic results (primary and secondary metabolites) of microorganisms in water kefir grains and statically had a significant effect on changes in chemical and organoleptic properties (flavor, aroma, and overall preference). The best chemical characteristic parameters were obtained in the B2S3 treatment (8% starter + 9% sucrose) with antioxidant activity of 51.27%, total acid of 0.70%, and medium pH of 3.53. Meanwhile, the best organoleptic parameters were obtained in the B2S4 treatment (8% starter + 12% sucrose) with a taste value of 5.56 (liked), an aroma value of 4.80 (slightly liked), a color value of 4.97 (slightly liked), and the overall liking level was 5.45 (liked), and the antioxidant activity of fig leaf tea water kefir had a strong relationship with total acid and medium pH. Furthermore, the addition of sucrose and different starters during the water kefir fermentation process affects the chemical and organoleptic properties of fig leaf tea water kefir. It is hoped that the results of this research will make fig leaf tea water kefir an alternative probiotic drink for sufferers of lactose intolerance and allergies to milk-based drinks.
Optimization of A Dynamic Program for Water Resources Utilization in the Mambal Irrigation Area Yekti, Mawiti Infantri; Putera, I Gusti Agung Adnyana; Adnyana, Made Mahat Budhi
agriTECH Vol 44, No 4 (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.83467

Abstract

The Irrigation Area (D. I.) Mambal, which passes through Badung Regency, Denpasar City, and Tabanan Regency, is the largest irrigation water supplied by the Ayung River, covering an area of 5.963 Ha. Despite the Ayung River’s substantial water potential, the D. I. Mambal experiences water shortages during certain months. This research aims to improve the effectiveness and efficiency of irrigation water use based on the Global Planting Management Plan (RTTG) using simulation methods and dynamic program optimization. Simulations were carried out under low conditions, normal and sufficient dependable discharges, using both existing and alternative RTTG. The objective function of the dynamic optimization seeks to maximize revenue gain from the applied RTTG. The existing cropping pattern at the beginning of planting in October showed an average proportion of fulfillment of water irrigation needs at 85%. Under the Alternative I condition, with planting beginning in November, the average proportion of fulfillment of irrigation water needs was 89%. In Alternative II conditions, with planting beginning in December, the average proportion of fulfillment of irrigation water needs was 87%. By optimizing the water discharge using the dynamic program, the irrigation profit for the existing cropping pattern (October) amounted to IDR 491,816,154,938. The highest profit was obtained using the Alternative II cropping pattern (December), totaling IDR 606,675,369,830. Meanwhile, the lowest profit was obtained in the Alternative I cropping pattern (November), which was IDR 360,767,292,361. The analysis showed that the Alternative II cropping pattern, starting with the first rice planting period in December, yields the most optimal results. The analysis considers the optimized air allocation and irrigation benefits obtained from the third cropping pattern.
Development of Potato Chip Cluster Supply Chain Institutional Model with The Integration of ISM (Interpretive Structural Modeling) and ANP (Analytic Network Process) Prabaningtias, Nadya; Mustaniroh, Siti Asmaul; Dania, Wike Agustin Prima
agriTECH Vol 44, No 4 (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.85692

Abstract

Increasing the productivity of potato chip in Micro, Small, and Medium Enterprises (MSMEs) through the institutional model is significantly strengthening the economy of Batu City, especially as a tourist destination city. The institutional model ensures the smooth operation of supply chain activities due to the interactions between the actors, facilitating coordination, information sharing, and integration from upstream to downstream. This model can be used to improve the performance. To improve the performance, supply chain of potato chip MSMEs cluster faces several challenges including a limited supply of raw materials and finished products, price fluctuations, non-optimal drying processes, and inconsistent quality. Therefore, the study aimed to conduct a holistic evaluation and improvement method on the interconnected constraints to enhance supply chain’s performance. The integration of Interpretive Structural Modelling (ISM) and Analytic Network Process (ANP) methods was applied to observe interactions between key elements in development of supply chain institutional potentials and to prioritize development strategies. The results showed that the key elements that influenced development of the organizations related to labor capability, diversity of raw material quality, the potential for collaboration relationships, minimizing the risk of drying during the rainy season, and participation of various actors. Based on the largest WANP weight value (0.230), the primary strategy for supply chain development in the SME cluster was the implementation of digital-based marketing. Furthermore, improving the institutional performance model of potato chip MSMEs cluster supply chain included the participation of internal and external quality assurance organizations in the product quality audit process. Ensuring product quality consistency through these audits would support digital-based marketing and help mitigate issues related to product quality and supply consistency.
Evaluation Trial of Drought Damage of Rice Based on RGB Aerial Image by UAV Giamerti, Yuti; Darmadi, Didi; Junaedi, Ahmad; Lubis, Iskandar; Sopandie, Didie; Yuanita Meishanti, Ospa Pea; Sari, Kartika; Hongo, Chiharu; Homma, Koki
agriTECH Vol 44, No 4 (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.86077

Abstract

Unmanned Aerial Vehicle (UAV) remote sensing is recommended to evaluate damage quickly and quantitatively. Therefore, this study aimed to explore the use of RGB aerial images by UAV for evaluating drought damage of rice through canopy color and coverage. The procedures were conducted in the dry season of 2018 (August – September 2018) at the Balitkabi Experimental field, Muneng, Probolinggo, Indonesia. A split-plot experimental field design was used with 2 factors, namely drought treatments at growth stage (Vegetative/P1, Reproductive/ P2, Generative/P3, and Control/P0), and varieties (Jatiluhur/V1, IPB9G/V2, IPB 3S/V3, Hipa 19/V4, Inpari-17/ V5, Mekongga/V6, Mentik Wangi/V7, Ciherang/V8). Canopy temperature data were then obtained using FLUKE 574 Infrared Thermometer, while images were taken with an RGB camera (Zenmuse X5) attached to Drone DJI Inspire I. The images were taken twice during the treatment (4 DAT and 15 DAT), followed by analysis using QGIS 2.18 and ImageJ. The results showed that RGB aerial images by UAV could be used in agricultural insurance in Indonesia, and similar countries around the world. Although the effect on yield needed to be evaluated, quick assessment by UAV was still an effective tool. In addition, drought damage evaluation through canopy color was better than canopy coverage in terms of analysis. The conversion from RGB to Lab color space increased the determination coefficient in multiple regression of color values against temperature difference (Tc-Ta).
Water Spinach (Ipomoea reptans Poir) Hydroponic Kratky System at Various Levels of PbSO4 Contamination Khodijah, Nyayu Siti; Santi, Ratna; Kusmiadi, Riwan; Rismunandar, Ivan
agriTECH Vol 44, No 4 (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.86841

Abstract

Lead (Pb) contamination and types of nutrients in static hydroponic system for growing water spinach are increasingly being studied due to the impact on the food chain. Consequently, the presence of Pb needs to be considered, specifically in fast-growing plant commodities. Alternative nutrient sources that are cheaper and more easily available should be developed and tested for effectiveness in the Kratky hydroponic system. In general, the Kratky hydroponic system runs without electricity and does not use wicks, making it economical and easy to apply in urban agriculture. Therefore, this research aimed to determine the effect of nutrition type and Pb absorption on the growth of water spinach planted in the Kratky hydroponic system. Test plants were planted for 30 days and the research used a 2-factor factorial randomized block design. The Pb concentration was varied at 50 , 100, 150, and 200 mg/L. The plant without Pb was used as control. The nutrition types used were standard hydrophonic (N1) and alternative nutrients containing NPK and Gandasil D (N2). The results showed that nutrition type had a significant effect on plant height, number of leaves, root length, wet and dry weight of shoots and roots, leaf area, shoot root ratio, harvest weight and stem diameter. The ABmix nutrient type (standard hydroponic media) has better performance than alternative nutrient types.  There was no growth disturbance due to Pb contamination in the form of PbSO4 . Furthermore, the combination of Pb concentration and nutrient-type treatment did not have a significant effect on the plant’s growth and production except for the number of leaves. The combination of Pb concentration of 50 mg. L-1 and AB mix nutrition provided the best number of leaves.
Sorghum (Sorghum bicolor L. Moench var. bioguma) Cookies (SoKis): Source of Antioxidant and Prebiotic Wiryawan, Dwiki Maycellino; Ariestanti, Catarina Aprilia; Prasetyaningsih, Aniek
agriTECH Vol 44, No 4 (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.87733

Abstract

Sorghum bicolor L. Moench,  locally called “cantel,” is an underused local food in Indonesia, which contains resistant starch and has the potential to act as prebiotic. Several studies have also reported the role of its phytochemical compounds as antioxidants. Therefore, this study aims to determine the potential of sorghum as a source of antioxidants and prebiotic in cookies products. Sorghum was dried under various temperatures (40, 55, and 70 °C) for 4 h, ground into flour, and used in cookies production to replace wheat flour (WF) in various ratios of sorghum flour (SF):WF (0:100, 25:75, 50:50, 75:25, 100:0 % (w/w)). Phytochemical compounds were tested using the maceration method and qualitatively by assessing the color change and physical appearance of SF. Antioxidants activity was analyzed using the 1,1-diphenyl-2- picrylhydrazyl (DPPH) method, while nutritional content was determined with proximate analyses. The total plate count (TPC) method was carried out to assess the growth of Bifidobacterium longum, and organoleptic test (n = 30) was performed using 5 points-hedonic scale. SF with a drying temperature of 55˚C was used as an ingredient for making cookies based on its moisture content (4.24 ± 0.084) and antioxidant activity value (70.77 ± 2.91%). The analysis results showed the presence of flavonoid, alkaloid, tannin, and polyphenol compounds in SF. Cookies with SF:WF ration of 50:50 (w/w) (SoKis) showed the best acceptance based on organoleptic test compared to the other formulation with antioxidant activity of 36.18 ± 2.56%. In addition, soKis contained 2.715% water, 1.425% ash, 24.57% fat, 8.24% protein, 63.05% carbohydrate, 0.255% crude fiber and could support the growth of B. longum with a value of 2.46 × 10 8 CFU/mL. Based on these results, sorghum could be used and developed as a functional food ingredient.
Fingerprint Metabolite of Miana (Coleus sp.) Leaf Infusion and Juice: Authentication Based on FTIR Spectroscopy and Multivariate Analysis Syahruni, Reny; Umar, Abd. Halim; Matasik, Lois Christfani
agriTECH Vol 44, No 4 (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.88706

Abstract

Miana (Coleus sp.) is a plant belonging to the Lamiaceae family and has been widely used in traditional medicine. Despite the potential of the plant, the quality and quantity of chemical components that can be extracted are dependent on various factors, such as varieties and extraction techniques. Therefore, this study aimed to discriminate miana based on varieties and extraction techniques as well as identify its marker functional groups. The 4 different leaf varieties of the plant, including purple, green, batik, and color combination were extracted using the infusion method, both with and without the addition of water. FTIR (Fourier transform infrared) fingerprint metabolite of each extract was then analyzed with IRPal 2.0 software for functional group interpretation and multivariate data analysis (PCA and PLS-DA) using MetaboAnalyst 5.0. The results showed that the chromatogram profile of all varieties and extraction techniques had similar patterns. The PCA (principal component analysis) score plot yielded a total PC value of 98.5%, which could effectively discriminate the samples. In addition, the O–H group’s VIP score value (greater than 1) was a significant functional group that characterized the samples. Based on these results, the combination of FTIR spectroscopy and multivariate analysis could be used to discriminate miana based on varieties and extraction techniques, as well as identify functional groups serving as marker.
Exploration of Polysaccharides and Oligosaccharides from Jali (Coix Lacryma-jobi) and Its Potential as Prebiotic Arianty, Devi; Sutrisno, Aji; Krisna Wardani, Agustin
agriTECH Vol 44, No 4 (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.89351

Abstract

Jali (Coix lacryma-jobi) is a cereal plant widely used as a functional food because it contains carbohydrate compounds, such as polysaccharides and oligosaccharides with a positive impact on the digestive system. This study was divided into two stages, namely extraction Jali and prebiotic analysis. The extraction method used was hot water extraction and alkali extraction according to their solubility in solvents. The prebiotic activity of oligosaccharide and polysaccharide extracts from jali was evaluated using in-vitro analysis. Therefore, this study aimed to explore polysaccharides and oligosaccharides in jali and their potential to act as prebiotic. The results showed that the extraction process affected the types of oligosaccharides, namely Fructooligosaccharides (FOS), as well as polysaccharides, including α-glucan and arabinoxylan. In this study, FOS and α-glucan were obtained by heating at 80 °C for 60 minutes, while arabinoxylan was extracted by heating at 80 °C for 120 minutes. The results of crude extracts of FOS and arabinoxylan were tested for HPLC analysis, while α-glucan was explored using FTIR. The jali seeds exhibited a remarkable FOS content of 40.78%, while their arabinoxylan composition included 22.4% arabinose and 4.8% xylose. In addition, the FTIR analysis revealed the presence of (14) (16) -α-D-glucan bond in jali seeds. The results showed that the extraction from the polysaccharide group, namely α-Glucan and Arabinoxylan, as well as from the oligosaccharides (FOS) had potential as prebiotic for the growth of Bifidobacterium longum and Lactobacillus casei. However, the highest results were based on OD and SCFA from the FOS extract. The addition of FOS affected the growth of Bifidobacterium longum more significantly (OD 0,871) compared to Lactobacillus casei (OD 0,725). Bifidobacterium longum exhibited SCFA levels of 243,827 mmol/L, while Lactobacillus casei showed levels of 140,942 mmol/L.
Enhancement in Bioaccessibility and Bioavailability of Phenolic Compounds during Black Glutinous Rice Tape Fermentation Azkia, Mita Nurul; Setyaningsih, Widiastuti; Mayangsari, Yunika; Cahyanto, Muhammad Nur
agriTECH Vol 44, No 4 (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.92729

Abstract

Black glutinous rice (Oryza sativa var. glutinosa) tape fermented with various yeast, mold, and bacteria is often rich in phenolics compounds and can contribute positively to health through its antioxidants activity. Despite the potential, these compounds have limited bioavailability value due to their structure, degree of glycosylation or polymerization, and interactions with other components. Therefore, this study aims to determine the effect of fermentation on bioavailability and bioaccessibility of phenolics compounds in black glutinous rice tape. During the procedures, cooked black glutinous rice was inoculated with ragi tape for 72 hours. Sampling was then performed every 24 hours to analyze bioaccessibility of phenolics compounds, flavonoids, and antioxidants activity. Subsequently, absorption was carried out using an everted gut sac model. The results showed that phenolics compounds were released from the food matrix during gastric and small intestine digestion. Fermentation was shown to increase the content of accessible phenolics compounds from 19.89% to 27.31%, flavonoids from 68.88% to 81.72%, and antioxidants activity from 13.56% to 22.89%. During fermentation, the highest increments were obtained after 72 hours, with 27.31% for total phenolics compounds, 81.72% for flavonoid compounds, and 22.89% for antioxidants activity. The products obtained after 72 hours of fermentation exhibited significantly highest absorption, but no significant differences were observed between the duodenum and ileum segments. The absorption of these compounds in the jejunum from the extract was significantly higher in fermented samples. Therefore, fermentation significantly enhanced bioavailability of phenolics compounds in black glutinous rice tape.

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