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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 46, no 3 (2026)" : 11 Documents clear
Kinetic Modeling of Shelf Life in Traditional Dodol Variants at Different Storage Temperatures Adnan Engelen; Amir Halid; Fahmi Indrayani
agriTECH Vol 46, No 3 (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.112719

Abstract

This study aimed to model the shelf life of traditional Indonesian dodol variants (original, durian, banana, and pineapple) using kinetic approaches and the Arrhenius equation under different storage temperatures (25-45 °C). The objective was to determine activation energy (Ea), reaction rate constants (k), and shelf-life predictions, thereby providing a scientific basis for quality control of semi-moist confectionery products. Novelty lies in comparing tropical fruit-based dodol matrices, which have not been systematically studied before. Results showed that shelf life decreased significantly with increasing temperature, following first-order kinetics (R² > 0.90). The calculated Ea values were 71.87 kJ/mol (original), 162.42 kJ/mol (durian), 87.88 kJ/mol (banana), and 92.49 kJ/mol (pineapple). At 25 °C, shelf life predictions were 17.05 days (original), 9.34 days (durian), 6.70 days (banana), and 14.80 days (pineapple). These findings highlight the sensitivity of dodol stability to formulation matrices and storage conditions, and provide practical implications for packaging and distribution strategies.
Characteristics of Sago Starch Edible Film Composite with Pectin and Carboxy Methyl Cellulose Theresia Marzhilla Samponu; Rachel Breemer; Febby Jeanry Polnaya
agriTECH Vol 46, No 3 (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.113416

Abstract

Phosphorylated sago starch-based edible films are promising environmentally friendly alternatives to conventional food packaging; however, their mechanical strength and water vapor barrier properties remain limited. This study aimed to optimize the formulation of phosphorylated sago starch-based edible films by varying the pectin-to- carboxymethyl cellulose (CMC) ratio. A completely randomized design with six formulations and three replications was employed: A1 (4 g starch), A2 (2 g starch + 2 g pectin), A3 (2 g starch + 2 g CMC), A4 (2 g starch + 1 g pectin + 1 g CMC), A5 (2 g starch + 0.5 g pectin + 1.5 g CMC), and A6 (2 g starch + 1.5 g pectin + 0.5 g CMC). Film thickness, tensile strength, elongation at break, water solubility, and water vapor transmission rate (WVTR) were evaluated and analyzed using one-way analysis of variance, followed by Tukey’s test (α = 0.05). The result shows that variations in the pectin-to-CMC ratio had no significant effect on film thickness, water solubility, or elongation at break but significantly affected tensile strength and WVTR. The optimum formulation (A5) exhibited the highest tensile strength (33.702 MPa) while maintaining a relatively low WVTR (1.632 g H₂O/m²·h), with a thickness of 0.116 mm, water solubility of 0.091%, and elongation at break of 3.060%. The superior performance of A5 was attributed to synergistic interactions among phosphorylated sago starch, pectin, and CMC, which promoted a denser three-dimensional polymer network through intermolecular hydrogen bonding, thereby enhancing matrix cohesion and reducing water vapor diffusion. These findings demonstrate the potential of the optimized composite film as a biodegradable packaging material for dry foods and other products requiring moderate moisture control.
Enhanced Nutritional and Antioxidants Content of Tempeh Flour Made from a Combination of Jack Bean (Canavalia ensiformis) and Spirulina platensis Christiana Retnaningsih; Alberta Rika Pratiwi; Victoria Kristina Ananingsih; Josephine Alexandra Aria Regina Devi
agriTECH Vol 46, No 3 (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.114268

Abstract

The development of functional foods relates to providing food sources with benefits that surpass their basic nutritional value. Combining various local food ingredients into superior food products is essential to nutritional needs and ensure easy access for Indonesian communities, such as soy tempeh. Exploring alternative local food ingredients is necessary to strengthen food security and utilize natural potential, such as jack bean (Canavalia ensiformis L. DC). Jack bean tempeh is known as a source of protein and carbohydrates. In this context, nutritional content can be optimized by incorporating other protein sources like Spirulina platensis. This study aims to enhance the nutritional content and antioxidant activity of jack bean tempeh flour with Spirulina. A Complete Randomized Design method was used with five formulation treatments. The process began with preparing jack bean Spirulina tempeh, followed by grinding and further analysis. The test results of the Spirulina jack bean tempeh flour ranged from 6.8-7.8% for moisture content, 1.7-1.8% for ash content, 6.1-8.7% for fat content, 39.6-52.5% for protein content, 1.9-2% for dietary fiber, 29.1-45.1% for carbohydrates, and antioxidant activity of 2.5-4.4%. These results indicate that the inclusion of Spirulina in making jack bean tempeh has the potential to optimize nutritional and antioxidant content, which can be applied in innovative, sustainable food product development for the future.
vaporative Urea Inclusion of Fatty Acid Ethyl Ester from Crude Palm Oil: Carotenoid Content and Fatty Acid Composition Haidar Ardhani; Rini Yanti; Chusnul Hidayat
agriTECH Vol 46, No 3 (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.115691

Abstract

Urea inclusion is a fractionation technique based on the selective formation of crystalline complexes between urea and fatty acids or their esters. In this study, crude palm oil (CPO) was first converted into fatty acid ethyl esters (FAEEs) through transesterification. The resulting FAEEs were then mixed with urea dissolved in ethanol, followed by solvent evaporation and crystallization to obtain solid and liquid fractions. This study aimed to evaluate the effect of urea concentration on the distribution of β-carotene and the concentrations of saturated and unsaturated FAEEs in both fractions. The results showed that CPO had a high free fatty acid (FFA) content of 3.24 ± 0.13%, which decreased by 46% following neutralization. Transesterification converted CPO into FAEEs with a yield of 87.79% and increased the carotenoid content by 1.67-fold. Furthermore, the urea inclusion of FAEE increased the solid fraction from 29.49% to 92.95%, and it decreased the liquid fraction from 70.51% to 7.05% (p < 0.05) significantly, with increasing the FAEE-to-urea ratio from 1:1 to 1:5. Besides, increasing urea ratios from 1:1 to 1:5 significantly enriched carotenoids in the liquid fraction from 772 to 2,308 ppm, while it remained low in the solid fraction. This indicates that β-carotene is not effectively entrapped in the urea crystals and mostly remains in the liquid fraction. Carotenoid recovery in the liquid fraction decreased from 67.86% to 21.08, while carotenoid recovery in the solid fraction increased from 4.01 to 40.28% with increasing urea ratios. Palmitic acid was the predominant saturated fatty acid in CPO, whereas oleic acid was the major unsaturated fatty acid. Overall, unsaturated fatty acids accounted for 55.26% of the total fatty acid content, exceeding the proportion of saturated fatty acids after the inclusion. Thus, urea inclusion increases carotenoid content in the liquid fraction and alters fatty acid composition. Further research can be conducted to improve FAEE yield and carotenoid recovery such as adjusting the amount of urea. This research could be useful for development of CPO derivative product such as carotene and biodiesel.
Characteristics of Traditional Lombok Ground Coffee Brewing: Robusta Coffee Roasted with White Rice Evinanda Ayu; Dian Anggraini Suroto; Supriyadi Supriyadi
agriTECH Vol 46, No 3 (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.115947

Abstract

The blending of white rice (Oryza sativa) with coffee beans is a well-established, long-standing traditional practice in Lombok capable of modifying flavor characteristics. Despite the widespread belief, the practice has not been extensively explored regarding the combined sensory effects. Therefore, this study aimed to evaluate the effect of adding white rice during the roasting process of Lombok Robusta coffee beans (Coffea canephora) on brew characteristics. Roasting was carried out with five levels of white rice mixtures, namely 0%, 25%, 50%, 75%, and 100%, along with a control sample of commercial Lombok coffee. Samples were prepared and analyzed for protein, fat, caffeine, chlorogenic acid, and volatile compounds, while sensory evaluation was conducted using a cupping test method. The results showed that the addition of white rice increased the total carbohydrate content and decreased the levels of protein, fat, caffeine, and chlorogenic acid, alongside a rising proportion of rice. Volatile compounds in Lombok coffee showed an increase in pyrazine, furan, ester, ketone (1-acetylcyclohexene), and ether groups, while there was a decrease in pyrrole, phenol, and ketone (2-acetylfuran) groups. Cupping tests showed an increase in several sensory attributes, including aroma, flavor, aftertaste, texture/viscosity, balance, overall impression, and final score for samples containing rice, but a decrease in salty/sour and bitter/sweet attributes. Among all formulations, sample F2 (75% Robusta and 25% white rice) with the highest score of 72 was categorized as good, while F5 (100% white rice) had the lowest score of 26. These results indicated that the addition of 25% white rice during roasting produced the best sensory characteristics of traditional Lombok coffee.
Determination of Optimal Dry Stabilization Time for Rice Bran Oil Quality Maulana A&#039;inul Yaqin; Dodyk Pranowo; Sukardi Sukardi
agriTECH Vol 46, No 3 (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.116707

Abstract

Dry stabilization is a crucial step in rice bran preservation to inhibit lipase activity and maintain oil quality. This study aimed to determine the optimal dry stabilization time for enhancing yield and gamma-oryzanol while minimizing free fatty acids (FFA) content in rice bran. Untreated rice bran is susceptible to rapid hydrolysis of oil into free fatty acids and glycerol due to active lipase, leading to quality deterioration during storage. Therefore, an effective and safe stabilization method is required to maintain oil quality and extend shelf life. The results demonstrated that dry stabilization using a cabinet dryer at 50 °C for 60 min was the optimal treatment. This condition resulted in an oil yield of 10.63%, FFA content of 0.374%, and gamma-oryzanol concentration of 17.33 mg kg⁻¹, with an average drying rate of 0.119 g H₂O g⁻¹ min⁻¹. The color changes increased with stabilization time with the corresponding parameters were L* = 20.44, a* = 9.54, b* = 3.13, and ΔE = 16.185. After 18 days of storage, dry stabilization effectively suppressed enzymatic activity, as indicated by lower FFA values in stabilized rice bran (0.374 - 1.384%) compared to untreated samples (1.458 - 5.721%).
Stigmasterol Degradation Kinetics and Organoleptic Alterations in Stored Stevia Simplicia (Stevia rebaudiana (Bertoni) Bertoni) Devi Safrina; Sofa Farida; Aditya Dwi Permana Putra; Rizal Maarif Rukmana; Muhammad Bakti Samsu Adi; Rantika Silfarohana
agriTECH Vol 46, No 3 (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.116976

Abstract

Stevia rebaudiana is a natural sweetener that is increasingly valued for its bioactive compounds, particularly stigmasterol, which exhibits potent antioxidant and anti-inflamatory properties. This study aimed to evaluate the kinetics of stigmasterol degradation, moisture content, instrumental color changes, and organoleptic alterations in stevia simplicia stored over 35 months. Stigmasterol content was quantified using Thin Layer Chromatography (TLC) densitometry, moisture content was determined gravimetrically, and quality stability was assessed through instrumental colorimetric analysis and organoleptic evaluation (odor and flavor). The results showed that stigmasterol content decreased significantly from 7.30% at month 0 to below 4.00% within the first 12 months, eventually reaching approximately 1.30% at month 35 adhering to a first-order kinetic model. Conversely, moisture content increased steadily following zero-order kinetics (R² = 0.9184; k = 0.1715). Instrumental color analysis demonstrated a marked decrease in green-color intensity (µG) from 89.48 to 48.94, which coincided with a noticeable decline in organoleptic quality (odor and flavor). Overall, moisture accumulation during storage was strongly associated with accelerated stigmasterol degradation and sensory deterioration, emphasizing the critical need for moisture-retentive storage conditions to maintain the quality of stevia simplicia.
Soil Quality Evaluation in Potato Fields Near Geothermal Area, Kepakisan Village, Central Java Qanita Haniyah Nuha; Ngadisih Ngadisih; Rizki Maftukhah; Pri Utami; Orracha Sae-Tun; Roongreang Poolsiri; Ronny Martien; Fadhel Munelson; Zaara Pranawaning Tyas
agriTECH Vol 46, No 3 (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.117222

Abstract

Geothermal activity in agricultural landscapes may alter soil properties and affect crop productivity. This study aimed to evaluate the soil quality status of potato (Solanum tuberosum L.) farmland surrounding the geothermal area of Well Pad 29 in Kepakisan Village, Banjarnegara Regency, Central Java. Soil samples were collected from nine sampling sites distributed across three distance zones from the geothermal sources (0-50 m, 50-200 m, and 200-500 m) at top soil (0-20 cm). Laboratory analyses were conducted to determine soil physical characteristics, pH, and soil organic carbon (SOC). The data were evaluated using a scoring method to assess soil quality quantitatively, analyzed spatially with a Geographic Information System (GIS), and statistically tested using oneway ANOVA and Kruskal-Wallis test to examine differences among zones. The findings indicated that soil condition in the study area was generally classified as sub-optimal for potato cultivation. Most sampling sites exhibited very high SOC content (>3%) and pH values exceeding the optimal range for potato cultivation (>6.5). Physically, soils showed low bulk density and high porosity, exceeding ideal mineral soil thresholds, likely reflecting the cumulative effect of long-term intensive manure application. Statistical analysis revealed no significant differences among the three distance zones for any measured parameter (p > 0,05), suggesting that local agricultural management practices appear to exert a greater influence on soil quality than proximity to geothermal activity, though this interpretation should be considered within the limitations of the current sample size. The soil characteristics observed, including very low bulk density and high organic carbon content, suggest that the topsoil appears to exhibit characteristics transitioning toward an organic-dominated medium as a result of decades of intensive manure application. The study highlights the importance of sustainable soil management strategies and provides preliminary scientific support for agricultural practices near geothermal fields.
Development, Physicochemical and Sensory Characterization of High-Fiber Snack Bar Based on Pumpkin Flour and Agar Flour Linda Windiarti; Swastika Dewi; Aviani Harfika
agriTECH Vol 46, No 3 (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.119216

Abstract

Dietary management plays an important role in diabetes control, highlighting the need for innovative snack products with improved nutritional profiles, particularly high dietary fiber content. This study evaluated the effects of agar flour substitution on the physical, chemical, and sensory properties of pumpkin bars. Pumpkin bars were prepared with pumpkin flour substituted with agar flour at ratios of 100:0 (F1), 95:5 (F2), 90:10 (F3), and 85:15 (F4). Proximate composition, β-carotene, dietary fiber, fatty acid profile, and sensory properties were analysed, and the optimal formulation was determined using the De Garmo effectiveness index. Agar flour substitution significantly affected (p < 0.05) moisture, ash, fat, protein, carbohydrate, and dietary fiber contents. Moisture and dietary fiber increased with higher agar flour levels, while ash, fat, and protein decreased, whereas β-carotene content remained unchanged (p > 0.05). Fatty acid analysis showed significant changes (p < 0.05) in saturated and unsaturated fatty acids. Sensory evaluation indicated no significant differences (p > 0.05) in texture or overall acceptability among formulations. Based on the effectiveness index, formulation F3 (90:10 pumpkin flour:agar flour) was selected as the optimal formulation. A 30 g serving provided 121 kcal energy and 5.5 g dietary fiber (18% daily requirement). The pumpkin bars show potential as a high-fiber functional snack
Microstructural Analysis of Gas Transport Pathways in Red Chili Pepper by X-ray Computed Tomography Nurul Khomariyah; Nursigit Bintoro; Bayu Nugraha
agriTECH Vol 46, No 3 (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.121929

Abstract

Chili pepper (Capsicum frutescens L. cv. Ori 212) is a highly perishable horticultural commodity whose postharvest quality is influenced by internal gas transport processes. The efficiency of gas diffusion within fruit tissues depends on microstructural characteristics such as porosity, pore connectivity, and diffusion pathway tortuosity. This study aimed to characterize the three-dimensional microstructure and potential gas transport pathways in chili pepper ???? ?? ???? ???????????????? ???????????????? (%) = tissues using X-ray Computed Tomography. Five fruits were scanned using a SkyScan 1173 micro-computed tomography system, and three anatomical regions, namely the pedicle, placenta, and pericarp, were analyzed. Three-dimensional image processing was performed to quantify porosity, pore connectivity, pore number, tortuosity, and effective oxygen diffusivity ( ?? ?? ?? ????????,??2 ). Significant differences in microstructural properties were observed among anatomical regions (p < 0.05).  The placenta exhibited the highest total porosity (58.58%), highest open porosity (58.54%), lowest tortuosity (1.27), and highest effective oxygen diffusivity (1.75 × 10⁻⁶ m² s⁻¹), indicating the presence of a highly interconnected pore network that favors gas diffusion. In contrast, the pericarp showed the lowest total porosity (14.81%), highest tortuosity (1.55), and lowest effective oxygen diffusivity (0.95 × 10⁻⁶ m² s⁻¹), reflecting a denser microstructure with more restricted gas transport pathways. Pore-size distribution analysis further revealed that the placenta contained fewer but larger interconnected pores, with pore volumes predominantly occurring in the 10 -4 -10 -3 mm 3 range, whereas the pericarp contained numerous smaller pores predominantly in the 10 -7 -10 -6 mm 3 range. These findings demonstrate that gas transport in chili pepper is spatially heterogeneous and associated with differences in pore connectivity, pore-size distribution, and diffusion pathway complexity. The study provides a structural basis for understanding internal oxygen transport and supports the development of improved postharvest storage and controlled-atmosphere management strategies for chili pepper.

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