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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 12 Documents
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Search results for , issue "Vol 46, No 1 (2026)" : 12 Documents clear
Ethanol Fermentation from Rubber Cassava Starch (Manihot glaziovii) using Immobilized α-Amylase and Fermipan Yeast Purnomo, Steven; Budiarso, Tri Yahya; Ariestanti, Catarina Aprilia
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.99789

Abstract

Rubber cassava (Manihot glaziovii) is one of the least attractive type of tubers for human consumption due to the high content of hydrogen cyanide (HCN) compounds, despite being rich in starch, proteins, and lipids. The variety can be used as an alternative raw material for ethanol production. Therefore, this research aimed to investigate the effects of immobilized enzymes and cells created using the entrapment method during starch hydrolysis and 84 hours of sugar fermentation, respectively. Starch, sugar, and ethanol contents were measured using the iodine, DNS, and Nicloux methods. The results showed that free enzymes in Treatment 1 (T1) hydrolyzed 100% of starch with a content of 6.50% in 30 minutes. At pH 7.07, immobilized cells in Treatment 2 (T2) produced 5.23% ethanol by converting 4.62% sugar over 84 hours. Immobilized enzymes were less productive in converting starch into sugar. Meanwhile, immobilized cells were more effective in using sugar from starch degradation to produce ethanol. These results reported the potential of rubber cassava as a viable source for ethanol production, emphasizing the efficiency of immobilized cells in the fermentation process.
Cassava Peel Starch Edible Coating Enriched with Limonene EOs for Preservation of Grapes: A Sustainable Method Ashfiya, Putri Sayyida; Sholihin, Hayat; Kusrijadi, Ali; Khoerunnisa, Fitri
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.100319

Abstract

Grapes are perishable fruits susceptible to damage during transportation and storage post-harvesting, due to moisture loss, microbial contamination, oxidative damage, and physical degradation. These problems lead to weight loss, reduced shelf life, and deterioration of appearance, which can be overcome by using edible coating for preserving post-harvest fruits due to simplicity, non-toxicity, and cost-effectiveness. Starch is an excellent material for edible coating, with cassava peel serving as a suitable source because of good film-forming ability, biodegradability, and non-toxicity. Cassava peel starch also has the capacity to form a semi-permeable barrier that can reduce moisture and gas exchange for edible coating. However, starch is less resistant to pathogenic microbes, showing the need to incorporate limonene essential oil (EO) extracted from sweet orange peel with good antibacterial properties. Therefore, this study aimed to determine the most effective formulation of cassava peel starch and sweet orange EO in edible coating. Analysis was also carried out to evaluate the effect of coating on the quality of grapes based on weight loss, pH, antibacterial properties, and fruit organoleptic. The experiment was conducted by coating grapes using dip method and analyzed during 7 days of storage. Starch was successfully extracted from cassava peel with a facile method to obtain yield of 52.02%. The results showed that the most effective formulation of starch and EO in edible coating was 5% and 0.1%, respectively, indicating potential to significantly maintain the quality of grapes. The addition of orange peel-based EO also inhibited microbial growth during storage. At this formulation, grapes coated with EO-starch film showed an average weight loss of 5.94% and pH 4.21, with lower total microbes of 1.39x10 3 CFU/gram. This indicated that edible coating enriched limonene EO was effective in preserving grape quality and prolonging shelf life.
Selection of Proteolytic Lactic Acid Bacteria and the Potential as α-Glucosidase Inhibitor Activity During Milk Fermentation Miftakhussolikhah, Miftakhussolikhah; Utami, Tyas; Lisdiyanti, Puspita; Rahayu, Endang Sutriwati
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.100617

Abstract

Diabetes mellitus (DM) is a degenerative condition increasing globally, including in Indonesia, with a corresponding rise in death rates. One of the therapy methods for DM is the use of α-glucosidase inhibitor (AGI), with peptides identified as potential AGI-based food ingredients. Therefore, this study aimed to develop fermented milk products enhanced with AGI peptides by screening and identifying lactic acid bacteria (LAB) strains with proteolytic capabilities. The experiment was conducted in three main stages: (1) screening 32 LAB isolates for their proteolytic activity, (2) determining the optimal fermentation time for AGI production using selected proteolytic LAB strains, and (3) molecular identification of the selected LAB strains through 16S rRNA gene sequencing. The results showed that two isolates, SR17B and L23, identified as Lactiplantibacillus plantarum-pentosus SR17B and Lactiplantibacillus plantarum-pentosus L23, had high proteolytic activity and were capable of producing fermented milk with significant AGI activity of 35.94% and 35.15%, respectively. AGI activity progressively intensified during fermentation, peaking at 12 hours in both strains, indicating that this period of time was ideal for fermentation in order to have the largest inhibitory effect. These results suggested that selected LAB strains, particularly L. plantarum-pentosus SR17B and L23, could serve as functional starter cultures for development of fermented dairy products with antidiabetic potential.
The Quality of Snack Bar with Jack Bean Tempeh Flour and Red Dragon Fruit Albedo Extract Substitution Alvina, Devi; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.102485

Abstract

The snack bar is a grab-and-go food with wheat flour as the primary component. In this context, exploring alternative substitute ingredients is necessary to strengthen food security, reduce Indonesia’s dependence on wheat, and increase the nutritional content of snack bars. Generally, snack bars have a high-carbohydrate content. In this research, wheat flour was substituted with jack bean (Canavalia ensiformis) tempeh flour to enhance protein content, and red dragon fruit (Hylocereus polyrhizus) albedo extract was used to improve fiber content. Therefore, this research aimed to determine the chemical, physical, microbiological, and organoleptic properties, and to identify the best formulation of snack bars using jack bean tempeh flour and red dragon fruit albedo extract as substitutes. A Completely Randomized Design (CRD) method was used with four formulation treatments. The ratios of wheat flour, jack bean tempeh flour, and red dragon fruit albedo extract in the formulation were 100:0:0 (K), 80:15:5 (A), 65:25:10 (B), and 50:35:15 (C), respectively. Significant differences were analyzed on chemical, physical, and microbiological results using One-Way ANOVA and followed by a post-hoc Duncan Multiple Range Test (DMRT). The snack bar results ranged from 9.62-18.47%, 1.13-2.40%, 16.81%-19.53%, 6.01-9.76%, 52.56-65.26%, 0.96-11.24%, 2.09-11.27%, and 15.55-32.02 N moisture, ash, fat, protein, carbohydrates, insoluble fiber, soluble fiber contents, and hardness, respectively. The microbial test met the requirements for contamination according to the Indonesian Food and Drug Authority (BPOM). The best formulation for the snack bar was identified in treatment B (65:25:10).
Ozone-Induced Kinetic Deactivation of Aspergillus flavus in Nutmeg Seed (Myristica fragrans Houtt) Prasetia, Hendra Adi; Setyabudi, Francis Maria Constance Sigit; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.103217

Abstract

Aspergillus flavus is a fungal species frequently contaminating nutmeg seeds. Therefore, this study aimed to prevent sporulation by introducing gaseous ozone treatment. In the process, spore suspensions (4.8 x 10 7 spore/ mL) were exposed to ozone (0-11 ppm) for 90 min. Approximately 0.5 mL of each suspension was plated on CDA and incubated at 28 °C (7 days; 24 hours for the remaining samples) alongside the remaining 4.5 mL for 24-60 hours. The results showed that the treatment has significantly delayed the spore germination up to 60 hours. A positive correlation exists between the increasing gas concentration and the lowering of germination. Furthermore,  the reduction of A. flavus load after being treated was from 0.24-1.2 log spores/mL. The efficacy of this treatment is directly proportional to the concentration of ozone. The three proposed models, including the linear log regression, the Geeraerd shoulder, and the Weibull models, were fully suitable for describing spore inactivation kinetics, emphasizing the potential of ozone as an effective antifungal treatment for microbial control.
Enhancing the Quality of Ready-to-Drink Robusta Coffee through Enzymatic Decaffeination, Cold Brew Techniques, and Sterilization Puspita, Rahma Widya; Hidayat, Chusnul; Supriyadi, Supriyadi
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.103822

Abstract

Cold brew coffee has been reported to possess distinct sensory characteristics compared to hot brew. Therefore, this study aims to enhance the flavor of decaffeinated robusta cold brew coffee as a specialty coffee. The decaffeination process (using bromelain enzyme from pineapple), cold brew (immersion method), and sterilization techniques were used to examine the sensory qualities and physicochemical characteristics (color, pH, TDS, caffeine, chlorogenic acid/CGA, trigonelline, and volatile compounds) of decaffeinated robusta cold brew coffee and ready-to-drink decaffeinated robusta cold brew coffee. Medium-roasted robusta coffee was used in 2 different brewing methods, namely cold brew (T= 15 °C, 20 °C, 25 °C; t= 8, 10, 12 h) and hot brew as a control. The sensory analysis was conducted by trained panelists from Indonesian Coffee and Cocoa Research Institute using cupping technique. The Specialty Coffee American Association (SCAA) method was used to determine the flavor profile of a fine robusta cupping form.The results showed that the highest overall sensory score was obtained by decaffeinated cold brew robusta at 20°C for 8 hours. It contained 0.081 mg/100 g caffeine, 0.024 mg/100 g CGA, and 0.048 mg/100 g trigonellineSpecialty coffee could be defined as ready-to-drink cold brew coffee brewed at 20 °C for 10 hours, 25 °C for 8 hours, and 25 °C for 10 hours. Notes, such as brown sugar, honey, caramel, chocolate, and herbal, were enhanced by sterilization, while hot brew coffee presented a less favorable profile, scoring only 78.25.
Chemical and Microbiological Contamination in Ground Species from Traditional Markets in Yogyakarta Kumalasari, Ika Dyah; Aryati, Erika Gaby
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.104131

Abstract

Food safety is a critical component of food quality and requiries stringent measures to prevent biological, chemical, and other contaminants that pose risks to human health. This study assessed chemical and microbiological contamination in freshly ground red chili and turmeric sourced from traditional markets in Yogyakarta City. The investigation focused on microbiological contaminants, including Salmonella sp., Escherichia coli (E. coli), and yeast-and-mold counts, as well as chemical contaminants such as Rhodamine B, Methanyl Yellow, and formaldehyde. The findings revealed that Salmonella sp. were absent in all samples; however, each sample exceeded the permissible limits for E. coli  and yeast-and-mold counts established by the Indonesian National Standard (SNI) 7388 : 2009. No chemical contaminants (Rhodamine B, Methanyl yellow, or formaldehyde) were detected in any sample. Therefore, although all ground spice samples were free from hazardous chemicals, they failed to meet essential microbiological hygiene standards, highlighting significant risks associated with their consumption.
Encapsulation of Red Chili Powder Using Arabic Gum as a Coating Agent Renate, Dharia; Pebryanti, Windika; Renesteen, Edhita
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.105021

Abstract

Red chili (Capsicum annuum L.) powder is highly susceptible to degradation due to the instability of capsaicin, its primary bioactive compound. Therefore, this study aims to evaluate the effect of Arabic gum concentrations as a coating agent on the physicochemical characteristics of encapsulated red chili powder. The study procedures were carried out using a Completely Randomized Design (CRD) with 6 levels of Arabic gum concentration, such as 0% as a control, 0.3%, 0.6%, 0.9%, 1.2% and 1.5%. Data were then analyzed using Analysis of Variance (ANOVA) at the 1% and 5% levels to determine the effect among treatments. Subsequently, the analysis was followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significant level. The results showed that Arabic gum significantly affected encapsulation performance. The optimal treatment was obtained at 0.9% Arabic gum, with a yield of 74.01% and color parameters of L 33.07, a* 19.33, and b* 14.33. Moisture content, solubility, encapsulated capsaicin (CE), total capsaicin (CT), and encapsulation efficiency were 12.83%, 83.61%, 0.73 mg/g, 7.85 mg/g, and 9.26%, respectively. In conclusion, the use of Arabic gum at a concentration of 0.9% effectively enhanced physical and chemical stability of red chili powder through improved encapsulation characteristics. These results confirm its potential as a functional encapsulating agent in spice powder formulation, particularly for applications in food and nutraceutical industries.
Bioactive Compounds and Antibacterial Activity of Red Beetroot (Beta vulgaris L.) Ethyl Acetate Extraction Pranatayana, Ida Bagus Gde; Tampubolon, Immanuel Anthonio Caesebo; Wirawan, I Gede Putu; Wijaya, I Nyoman; Suada, I Ketut; Khalimi, Khamdan; Yudha, I Kadek Wisma
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.105476

Abstract

Red beetroot has been reported to possess various medicinal properties and antimicrobial activity. Therefore, this study aims to determine the compounds contained in the ethyl acetate extract of red beetroot pulp and evaluate its anti Escherichia coli effect. The extract was obtained by soaking the fruit in ethyl acetate, and then assessed for its components using GC-MS analysis. Antibacterial activity was tested using a disc diffusion assay. The results showed that the ethyl acetate extract of red beetroot pulp contained a total of 20 major compounds. These included ester of 1,3-benzenedicarboxylic acid and bis(2-ethylhexyl), 1,4-benzenedicarboxylic acid, and n-hexadecanoic acid. In the antibacterial test, the sample was highly effective against E. coli (IC 50 was 0,783 mg/mL). In addition, the diameter of the growth inhibition zone increased along with the extract concentration. These results suggest that the ethyl acetate extract of red beetroot pulp offers a natural antibacterial substitute to its synthetic equivalents.
Characteristic Nutritional Composition, Protein Digestibility, and Total Lactic Acid Bacteria of Plant-Based Yogurt from Different Legume Sari, Anisa Rachma; Azkia, Mita Nurul; Fitriana, Ika; Siqhny, Zulhaq Dahri; Putra, Farezha Ilham Raihanda; Sugiharto, Amanda Ridho
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.111109

Abstract

Several types of local Indonesian legume have the potential to be developed into plant-based milk yogurt, including pigeon peas, soybeans, and mungbeans. However, the protein contained in legume milk is characterized by low digestibility and bioavailability, underscoring the need to combine several types of legume and proper bioprocessing. Fermentation of legume milk by L. bulgaricus and S. thermophilus has been shown to improve the sensory and nutritional value of yogurt. Therefore, this study aims to analyze the nutritional value, protein digestibility, and total LAB of yogurt from a single type of legume (pigeon peas) and a combination (pigeon peas, mungbeans, and soybeans). The experiment used a completely randomized design with one factor, namely the composition of each legume, consisting of 4 treatments and 5 repetitions. The treatment of the study consisted of P1 (pigeon peas), P2 (pigeon peas + mungbeans 1:1), P3 (pigeon peas + soybeans 1:1), and P4 (pigeon peas + mungbeans + soybeans 1:1:1). The results showed that composition of legume type had a significant effect on proximate levels, dissolved protein, protein digestibility, lactic acid, and pH, but not the total lactic acid bacteria LAB of yogurt. The protein content, digestibility, and the soluble protein of legume-yogurt increased by approximately 1.21-1.86%, 0.36-0.44%, and 0.81-1.30%, respectively. In conclusion, yogurt from a single type of legume produced lower proximate levels, dissolved protein, protein digestibility, lactic acid, and low pH, while the combination of two or three types showed higher values for these parameters. Among the combinations, pigeon peas yogurt + soy produced higher proximate, dissolved protein, protein digestibility, lactic acid, as well as lower pH compared to pigeon peas yogurt + mungbeans.

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