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Rachma Wikandari
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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 1,380 Documents
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Reviewer Volume 42 Tahun 2022 Reviewer Volume 42 Tahun 2022
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79486

Abstract

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Indeks Penulis Volume 42 Tahun 2022 Indeks Penulis Volume 42 Tahun 2022
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79487

Abstract

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Indeks Subjek Volume 42 Tahun 2022 Indeks Subjek Volume 42 Tahun 2022
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79488

Abstract

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Shelf Life and Secondary Metabolite Content of Sweet Potato (Ipomoea batatas L.) Lam. Coated with Chitosan Coating at Low Temperature Storage Widya Mudyantini; Suranto Suranto; Solichatun Solichatun; Nita Etikawati; Ari Pitoyo; Suratman Suratman; Tanjung Ardo
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.61099

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) has diverse varieties with different secondary metabolite content. Postharvest treatment with low-temperature storage and chitosan coating is expected to expand the shelf life of sweet potatoes. The combination of these treatments will affect the secondary metabolite content of diverse sweet potato varieties. Therefore, this study aims to observe the secondary metabolite content and shelf life extension of 3 sweet potato varieties after coating with chitosan and low-temperature storage. A completely randomized design (CRD) was used with a three-factors experiment. The first factor was chitosan concentration at 0, 10, 15, and 20 g/L, the second was storage room temperature at 25, 15, and 5 °C, while the third was the color of sweet potato varieties namely white, purple, and orange from Tembakur and Mendut varieties. Meanwhile, the control group was tubers without chitosan coating at a storage temperature of 25 °C. Each treatment had five replications and the parameters assessed were changes in wet weight, hardness, respiration, the total chlorophyll level, carotenoid, vitamin C, reducing sugar, and the level of flavonoid. Data were analyzed with Analysis of Variance and then continued with Duncan's Multiple Range Test at a significance level of 5%. The result showed that low-temperature storage combined with chitosan coating affected the shelf life of sweet potatoes. Overall, the best storage temperature was 15 °C, indicated by the highest residual secondary metabolite and the most extended shelf life. The 5°C treatment decreased oxygen consumption during storage, as indicated by a low respiration rate. However, this storage temperature caused a chilling injury and culminated in the shorter shelf life of all examined sweet potatoes. The best coating was achieved by chitosan 15 g/L, indicated by the capability to coat sweet potato surface and maintain the high content of all targeted chemical components. The results also revealed that 20 g/L chitosan concentration is not practical for coating due to its in elasticity and the potential to create a crack in the coating layer.
Millennials' Consumer Behavior in the Coffee Agroindustry: The Effect of Consumer Attitudes on Purchasing Decisions Dyah Ismoyowati; Shafira Wuryandani; Fadhila Kurnia Wijayanti
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.66577

Abstract

Enjoying a good cup of coffee is gaining popularity among Indonesian millennials, particularly in metropolitan areas, with an annual growth rate of 6% in the last decade. Therefore, this study aimed to provide information for adjusting coffee shop marketing strategies by estimating the influence of consumer attitudes, in particular, motivation and perception, and lifestyle, on their purchasing decisions. We sampled 153 individuals (majorly aged 25 to 27 years, with a slight bias toward females) in Yogyakarta, Java, using an online survey with 33 questions on consumer attitudes, along with four demographic questions. The responses were converted to a Likert score and analyzed using multiple linear regression. Our results demonstrate that the consumer attitudes investigated collectively explained ~41%, with motivation and perception being the dominant factor (F = 51,401 ; p < 0.05). It showed that motivation and perception, and lifestyle variables significantly affected coffee shop purchasing decisions among millennials in Yogyakarta. At the same time, the F test revealed that they had a combined effect significantly. Therefore, coffee shop owners must consider consumers' motivation and perception, and lifestyle to increase millennial coffee shop consumers' loyalty in Yogyakarta.
Pemanfaatan Ampas Kopi sebagai Bahan Karbon Aktif untuk Pengolahan Air Limbah Industri Batik Cindy Febrianti; Maria Ulfah; Kusumastuti Kusumastuti
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.68014

Abstract

Pengolahan air limbah industri batik dapat dilakukan menggunakan metode adsorpsi, diantaranya menggunakan karbon aktif. Penelitian ini bertujuan untuk mengetahui pengaruh jenis aktivator karbon aktif ampas kopi dan konsentrasi air limbah batik terhadap kualitas air limbah setelah proses adsorpsi dengan mengacu pada parameter baku mutu air limbah tekstil. Parameter pengamatan meliputi derajat keasaman (pH), dissolved oxygen (DO), chemical oxygen demand (COD), biological oxygen demand (BOD), total suspended solid (TSS), total disolved solid (TDS), dan total solid (TS). Penelitian dilakukan menggunakan Rancangan Blok Lengkap (RBL) dengan dua faktor. Faktor pertama adalah jenis aktivator karbon aktif ampas kopi yang terdiri dari: (A1 ) karbon aktif dengan aktivator HNO3 , (A2 ) karbon aktif dengan aktivator H3 PO4 , (A3 ) karbon aktif dengan aktivator ZnCl2 . Faktor kedua adalah konsentrasi air limbah industri batik yang terdiri dari: (B1 ) 50%, (B2 ) 75%, (B3 ) 100%. Hasil penelitian menunjukkan bahwa jenis aktivator karbon aktif ampas kopi berpengaruh terhadap pH, TSS, COD, dan BOD air limbah industri batik. Konsentrasi air limbah berpengaruh terhadap TSS, TDS, dan TS. Proses adsorpsi air limbah industri batik terbaik diperoleh pada perlakuan A3 B1 (karbon aktif dengan aktivator ZnCl2 pada konsentrasi air limbah batik 50%), air limbah yang dihasilkan memiliki pH 6,33, TSS 0,6 mg/L, TDS 0,6 mg/L, TS 1,2 mg/L, COD 148,18 ppm, BOD 9,2 ppm, dan DO 3,6 mg/L.
Optimasi Formula Flakes Umbi Garut (Maranta arundinacea L.) sebagai Pangan Sarapan Berenergi Tinggi Laela Mulyana; Eko Farida
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.69049

Abstract

Rutinitas yang padat membuat sebagian besar masyarakat mulai meninggalkan kebiasaan sarapan. Saat ini, banyak orang menggunakan produk sarapan instan seperti flakes untuk sarapan pagi.  Proses penyajiannya yang relatif singkat dan kandungan karbohidrat yang tinggi merupakan alasan sebagian masyarakat sangat gemar mengkonsumsi flakes. Tujuan penelitian ini adalah untuk mengembangkan formula flakes pangan lokal secara optimal secara uji organoleptik dan kemudian dianalisis uji kimiawi (proksimat). Jenis penelitian adalah eksperimen dengan rancangan faktorial dan menggunakan software Design Expert 8.0 untuk mendapatkan formula terbaik tepung flakes. Uji organoleptik dilakukan pada 16 sampel formula tepung dengan instrument lembar uji organoleptik. Analisis data menggunakan One-Way ANOVA dan uji lanjut Duncan. Formula tepung flakes yang optimal berdasarkan uji organoleptik dan uji linier adalah formula 1 (30% tepung umbi garut : 10% tepung kacang hijau : 15% tepung pisang ambon). Formula tepung tersebut kemudian dijadikan sebagai bahan baku pembuatan flakes umbi garut. Faktor-faktor yang mempengaruhi uji organoleptik tepung flakes adalah warna, aroma dan tekstur. Penentuan formula flakes didasarkan pada parameter rasa, aroma, warna, dan tekstur. Pada pembuatan formulasi flakes yang optimal dengan waktu singkat untuk meminimalisir adanya kesalahan (error), maka digunakan program Design expert version 8.0. Pada program Design expert akan membuat rancangan formula flakes terbaik yang sesuai dengan keinginan peneliti. Penelitian ini diharapkan dapat meningkatkan fungsi pangan lokal sebagai alternatif pangan sarapan siap saji yang diperuntukan sebagai alternatif pangan sarapan keluarga. Parameter pemilihan formula flakes terdiri dari warna flakes yang kecoklatan namun tidak gosong; tekstur yang renyah dan tidak keras; serta rasa flakes yang sedikit manis dan gurih.
Application of Liquid Smoke from Rubber Wood Clone PB-340 as Latex Coagulant and Preservation of Natural Rubber Coagulum Maria Magdalena Sinaga; Djagal Wiseso Marseno; Manikharda Manikharda
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70487

Abstract

The utilization of rubber wood waste in the form of liquid smoke has the potential to overcome environmental problems caused by the industry. Therefore, this study aimed to determine the potential of liquid smoke from rubberwood clone PB 340 to be used as a coagulant and preservative. Rubber wood waste was processed into liquid smoke using the pyrolysis method with a temperature of 400°C. Determination of the composition of liquid smoke was carried out using gas chromatography-mass spectrometry (GC-MS) analysis. The results showed that the rubber wood clone PB 340 contained 57.78% cellulose, 12.16% hemicellulose, and 19.01% lignin. Furthermore, volatile analysis with GC-MS showed that liquid smoke from rubber wood clone PB 340 contained 58 organic compounds. Some compounds in liquid smoke were phenols, furans, furfurals, acetic acid, and cyclopentene. The product was then tested for its performance as a latex coagulant at several concentrations of 5%, 10%, 15%, 20%, and 25% v/v, as well as storage time of 1, 7, and 14 days. The treated latex samples that had turned into coagulums were examined for their sheet quality parameters, including initial plasticity (P0), plasticity retention index (PRI), total volatile compounds, impurity, and ash content. The outcomes from all comparisons of pure liquid smoke concentrations and storage time of up to 14 days of the coagulum samples showed that in the initial plasticity value (P0), the plasticity retention index (PRI), volatile matter, ash content, and dirt content had met the applied Standard Indonesian Rubber (SIR).
Pengaruh Laju Umpan Bahan Bakar dan Laju Aliran Udara terhadap Kinerja Pembakaran Tungku Fixed Bed Tamaria Panggabean; Tineke Mandang; Leopold Oscar Nelwan; Wawan Hermawan
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70508

Abstract

Penelitian ini dilatarbelakangi kelemahan pembakaran tungku yang menghasilkan pembakaran yang tidak sempurna dikarenakan kurang optimalnya rasio bahan bakar dan udara serta waktu tinggal pembakaran yang singkat. Penelitian ini bertujuan untuk memperoleh laju umpan bahan bakar dan laju aliran udara yang menghasilkan pembakaran sempurna. Makalah ini menjelaskan pengaruh laju umpan bahan bakar dan laju aliran udara terhadap kinerja pembakaran tungku fixed bed sebagai sumber energi panas pengering. Pengukuran efisiensi tungku dilakukan pada berbagai laju umpan sekam dan laju aliran udara. Penelitian ini dilakukan pada 3 laju umpan sekam yaitu 12, 15, dan 18 kg/jam, dan pada 5 laju aliran udara yaitu 86,4; 120,96; 114,84; 108 dan 154,8 kg/jam. Perlakuan optimum diperoleh pada laju umpan sekam 15 kg/jam dan laju aliran udara 114,84 kg/jam dengan efisiensi tungku sebesar 73,99%, panas yang dihasilkan 41,55 kW dan dan % abu/arang yang diproduksi 17,89%. Suhu gas buang bervariasi dari 99,78-474,23°C pada berbagai laju umpan sekam dan laju aliran udara. Analisis gas buang menunjukkan pelepasan panas maksimum terjadi ketika tungku diberi kelebihan udara berlebih 100% yang dibutuhkan untuk pembakaran sempurna.
Formulasi Minuman Fungsional Ekstrak Bawang Hitam dengan Penambahan Lemon dan Madu Menggunakan Response Surface Methodology Hadi Yusuf Faturochman; Luthfia Hastiani Muharram; Perlitya Shafarita Sativa; Bina Indah Widyananda; Ema Komalasari
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70928

Abstract

Bawang hitam merupakan hasil olahan bawang putih (Allium sativum) yang dihasilkan melalui proses ferementasi pada suhu tinggi selama satu bulan. Pengaruh proses fermentasi menyebabkan bawang hitam memiliki aroma yang tidak terlalu menyengat, rasa manis dan asam, serta memiliki kandungan antioksidan yang lebih tinggi dari pada bawang putih. Perubahan karakteristik yang terdapat pada bawang hitam tersebut memungkinkan pemanfaatannya menjadi lebih luas salah satunya dapat diolah menjadi minuman fungsional. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM). Tujuan penelitian adalah menetapkan formulasi optimum produk minuman fungsional bawang hitamyang memiliki aktivitas antioksidan yang tinggi serta memiliki sifat organoleptik yang baik. Penelitian ini menggunakan variabel bebas berupa konsentrasi ekstrak bawang hitam (73-88 %), konsentrasi madu (10-25%), dan konsentrasi sari lemon (2-8%). Melalui proses optimasi diperoleh hasil yaitu diperoleh formula minuman funggsional bawang hitam terbaik dengan formulasi konsentrasi bawang hitam 76.80 %, konsentrasi madu 18.23 %, dan konsentrasi sari lemon 4.49 % yang menghasilkan aktivitas antioksidan sebesar IC50  4.73 % , penerimaan organoleptik warna 5.73, rasa 6.00, aroma 5.25 dan keseluruhan 5.82.

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