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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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Identification of Trimyristine from Oil, Crystals, and Residue of Nutmeg (Myristica fragrans) in South Aceh (Indonesia) Using GC-MS Bhayu Gita Bhermana; Sri Nengsih; Heri Hasmizal
agriTECH Vol 43, No 2 (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.70430

Abstract

South Aceh Regency is the largest nutmeg-producing area in Aceh Province, Indonesia, but its potential for oil production has not been fully optimized. Nutmeg (Myristica fragrans) oil is one of the essential oil groups obtained from the distillation of the nutmeg plant, including its peel, mace, and seeds. One of the essential compounds found in nutmeg oil is trimyristin. Therefore, this research aimed to identify and determine the content of trimyristin in the oil, crystals, and residue of nutmeg seeds from South Aceh. It was carried out in stages wherein nutmeg oil distillation was performed by a simple distillation method. Trimyristin was separated from the oil using the reflux method and from the residue by the maceration method. The compound was obtained from the isolation of nutmeg oil using chloroform as a solvent. The oil was characterized based on SNI No. 06-2388 of 2006, then trimyristin was isolated and identified by Gas Chromatography-Mass Spectrophotometry (GC-MS). The results showed that the characterization of nutmeg oil did not fulfill the SNI . The color and smell tests were not in accordance with those of nutmeg oil, the specific gravity was 0.909, the refractive index was 1.63, and the solubility in alcohol was cloudy. Trimyristin of 11.23% was only found in the residue, but it was not detected in the oil and crystals.
Keefektifan “ProKlim” dalam Pengendalian Longsor Secara Vegetatif di Kampung Iklim Desa Sambak, Kajoran, Magelang Erny Wibawanti; Junun Sartohadi; Ngadisih Ngadisih; Anggri Setiawan; Djati Mardiatno
agriTECH Vol 43, No 2 (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.72009

Abstract

Partisipasi masyarakat Desa Sambak dalam adaptasi dan mitigasi perubahan iklim telah diapresiasi dalam bentuk penghargaan ProKlim. Desa Sambak terletak pada zona transisi Gunung Api Sumbing dan Pegunungan Menoreh sehingga rawan terhadap bencana erosi, longsor dan kekeringan. Penelitian ini berfokus untuk mengevaluasi efektivitas kegiatan ProKlim dalam pengendalian longsor secara vegetatif. Identifikasi sebaran longsor dilakukan dengan metode interpretasi visual foto udara dilanjutkan pemeriksaan lapangan yang digunakan untuk membangun peta kerawanan longsor menggunakan metode frekuensi rasio. Identifikasi lokasi pengendalian longsor secara vegetative dilakukan dengan partisipasi masyarakat dan dilanjutkan delineasi foto udara secara visual. Pola spasial distribusi longsor dan mitigasi longsor secara vegetatif ditentukan dengan metode analisis tetangga terdekat. Analisis keefektifan  ProKlim ditekankan pada identifikasi letak pengendalian longsor melalui kegiatan penanaman pada wilayah rawan longsor. Hasil penelitian menunjukkan bahwa kegiatan penanaman yang dilakukan belum ditempatkan pada zona rawan longsor sehingga mitigasi longsor kurang efektif. Kesimpulan diperoleh dari  42 kejadian  longsor di wilayah kajian didominasi pada: kelerengan 15-25° dan 8-15°; tutupan lahan pertanian lahan kering, semak, dan tanah terbuka; arah hadap lereng tenggara dan timur; profil kurvatur (+) dan (-); jarak dengan jalan 100-200 m dan 200-300 m; dan jarak dengan sungai < 150 m. Dengan nilai AUC (Area under the ROC Curve), validasi model kerawanan sebesar 0,66. Pada sebaran penanaman dalam konteks pengendalian longsor secara vegetatif terdapat pada tutupan lahan kebun campur dan hutan kering sekunder. Pola spasial longsor dan pengendalian longsor secara vegetatif memiliki pola random.
Glycerolysis-intertesterification of Palm Stearin and Nyamplung Oil Mixture in High Shear Continuous Stirred Tank Reactor Bonifasius Rionaldo; Rini Yanti; Chusnul Hidayat
agriTECH Vol 43, No 2 (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.72640

Abstract

Glycerolysis-interesterification can be used for the synthesis of products containing high total Mono- and Diacylglycerol (MDAG). Therefore, this study aimed to evaluate the synthesis of products rich in MDAG content using glycerolysis-interesterification method in High Shear Continuous Stirred Tank Reactor (HS-CSTR). The impact of varying material flow rates (6, 10, 14, 18, and 22 mL/min) and processing time on the concentration of MDAG, physical properties of the resulting product, and consistency of product quality throughout the process were assessed. Furthermore, glycerolysis-interesterification reaction was performed at a temperature of 120 °C, with a glycerol and oil mixture mole ratio of 1:5 (mol/mol), 3% NaOH, and a stirring speed of 2000 rpm. Oil mixture consisted of Palm Stearin (PS) and Nyamplung oil (Calophyllum inophyllum) (MC) with a PS:MC mole ratio of 80:20 (mol/mol). Subsequently, the acylglycerol concentration and physical properties of the product were analyzed. The results showed that the material flow rate had a significant effect on MDAG and the physical properties of the product. The highest MDAG was obtained at a flow rate of 6 mL/min with content of 58.56±0.91%, and Slip Melting Point (SMP) of 41.44±0.08 °C and 42.9±0.03 °C. The hardness, emulsion capacity, and stability values were 10.88±0.22 N, 85.2±6.93%, and 88.7±5.00%, respectively. The acylglycerol concentration and physical properties of the product did not significantly fluctuate throughout the process, indicating that the process had achieved a steady state condition.
Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.) Hasnelly Hasnelly; Wisnu Cahyadi; Peggie Haly Al-Fatihah
agriTECH Vol 43, No 2 (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.73467

Abstract

This study investigates the challenges associated with making cookies using wheat flour as the primary raw material. Due to the difficulty in cultivating wheat seeds in the region, alternative sources of flour, such as sorghum, breadfruit, and peanuts, need to be explored to diversify the food supply. Therefore, this study aims to assess the level of the desired characteristics achieved from the composite of sorghum, breadfruit, and peanut flour cookies using the Design-Expert program and the D-optimal Mixture method. To evaluate the responses, chemical, organoleptic, and physical properties are examined, including water content, protein content, fat content, carbohydrate content, color, aroma, texture, taste, and hardness. Furthermore, the optimal formula, generated by the program, contains 23.298% sorghum, 7.869% breadfruit, and 18.843% peanut flour, with an accuracy value of 0.653. The results show that the optimal formula for cookies based on the composite flour has the desired characteristics and complies with the SNI standards 2973-1992 and 2973-2011.
Cover Vol. 43 No. 2 Cover Vol. 43 No. 2
agriTECH Vol 43, No 2 (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.85102

Abstract

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Application of Edible Coating Derived from Salacca Seed and Glucomannan on Red Chili (Capsicum annuum L.) Evita Nugroho; Dian Kharisma Rahmawati; Vincentius Ferry; Ahmad Yumroni; Sri Rahayoe
agriTECH Vol 43, No 3 (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.69155

Abstract

Chili is a significant commodity in Indonesia, but its short shelf life often leads to supply shortages and price fluctuations. To address this, post-harvest processing techniques, such as applying edible coating, are employed. This coating forms a thin plastic-like layer on the surface of the product, inhibiting metabolism while ensuring safety for consumption. Therefore, this research aimed to assess the effect of edible coating comprised of salacca seed flour and glucomannan, both at room temperature and under cold storage conditions, on weight loss, hardness, and color, ultimately extending the shelf life of chili. Edible coating procedure involved using salacca sourced from the Sleman market, porang tuber from Gunung Kidul farmer, as well as aqua dest, glycerol, and 96% ethanol. Various concentrations of coating layers were tested, including 1% salacca seed flour, 5% salacca seed flour, 10% salacca seed flour, 0.4% glucomannan, and a non-coated control group. The result showed that the optimal treatment during storage at room and the cold temperature was achieved with a 0.4% glucomannan coating layer and 1% salacca seed flour coating layer. Based on evaluations of weight loss, hardness, and color, it could be concluded that both salacca seed flour and glucomannan can extend the shelf life of chili.
Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative Afifah Afifah; Taufik Adhi Prasetya Wardana; Tri Rini Nuringtyas
agriTECH Vol 43, No 3 (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.69355

Abstract

Bananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat.
Optimization of the Stability of Nano-emulsion Medium Chain Triglycerides (MCT) using α-Cyclodextrin Sagitha Fitri Novia; Vita Paramita; Hovivah Hovivah; Hermawan Dwi Ariyanto; Bambang Pramudono; Nanang Masruchin; Yoshii Hidefumi
agriTECH Vol 43, No 3 (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.69990

Abstract

This study aims to determine the stability of nano-emulsion synthesized from virgin coconut oil (VCO) using α-cyclodextrin, and lecithin or tween 80 as surfactants. The study procedures included the production of nanoemulsions, examining emulsion type, density, particle size, pH, and zeta potential. The effect of the independent variables on the pH of the product was also examined using the response surface method (RSM). The results obtained 10 nano-emulsion formulas, belonging to the o/w type. The samples typically had a density range of 1.178–1.254 g/mL, with a pH of 5.0–5.5, which was considered safe for the skin. The smallest particle size of 5.495 µm was obtained from formula 6 (60 mL, 16 mL, 18 g, 6 g of water, VCO, cyclodextrin, and tween 80 as surfactant) with a zeta potential of -45.500 to -89.567 mV. Based on these results, formula 6 had the best characteristics, with an optimum pH of 5.5, small particle size, and good stability, as indicated by the zeta potential value.
The Effect of Carrot (Daucus carota) Substitution on Sensory Characteristics of Fruit Leather Janten Banana (Musa eumusa) Novita Herdiana; Susilawati Susilawati; Fibra Nurainy; Tyasto Prima Ahmadi
agriTECH Vol 43, No 3 (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.70378

Abstract

Fruit leather is a food product created by mashing and dehydrating fruit flesh into uniform thin sheets with unique texture and fruity flavor. This study aimed to optimize the production of high-quality fruit leather formulated with banana and carrot. The experimental design used in this study was a Complete Randomized Block Design (CRBD) with a single factor and 4 replications. Six levels of banana and carrot ratio was used in this research which were (P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, and (P6) 50:50. Subsequently, a scoring test was conducted by 15 semi-trained individuals, followed by a hedonic test by 25 untrained panelists. To evaluate data consistency, Bartlett's test and Tuckey's test were applied, and thereafter, variance analysis was conducted to determine the effect between treatments. In cases where a significant effect was observed, further analysis was conducted utilizing the Least Significant Difference Test (LSDT) at a significant level of 5%. The results showed that the carrot concentration affected the overall sensory reception, color, and taste of the fruit leather. The most favorable outcomes were linked to the treatment involving 50% carrot substitution (P6), characterized by color, texture, aroma, taste, and overall acceptance ratings of 3.90 (brownish orange – orange), 3.30 (slightly plastic – plastic), 2.98 (dislike – neutral), 3.59 (neutral – like), and 3.77 (neutral – like), respectively.
Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce Novita Indrianti; Devri Pramesti Putri; Lista Eka Yulianti; Nok Afifah; Lia Ratnawati; Achmat Sarifudin; Siti Khudaifanny Dasa Febrianti Asna Putri; Diah Artati; Supriyanto Supriyanto; Dede Sukarta
agriTECH Vol 43, No 3 (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.71102

Abstract

Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Composite Design methodology was employed to ascertain the influence of four independent variables, namely egg white concentration, CMC concentration, water-to-pasta sauce ratio, and whipping  time, on the properties of the foam. The drying conditions were orchestrated using a completely randomized design with a single factor comprising three levels, denoting drying temperatures of 50, 60, and 70 °C. The results showed that heightened egg white concentration, water-to-sauce ratio, and whipping time correlated positively with expansion volume and inversely affected foam density as well as drainage volume. Meanwhile, elevated CMC concentration exhibited a diminishing impact on expansion volume with increase in foam density and drainage volume. The optimized conditions conducive to the generation of superior foam properties were 8.99% egg white concentration, 0.1% CMC concentration, 0.54:1 ratio of water to pasta sauce, and 5 minutes of whipping time. The higher drying temperature resulted in lower moisture content, , WAI (water absorption index), and hygroscopicity of pasta sauce powder, with an increase in WSI (water solubility index) and color (lightness). The most favorable drying temperature was determined to be 60 °C, which led to a pasta sauce powder of 7.67% moisture content,  0.21, WAI 8.55 g/g, WSI 0.53%, hygroscopicity 5.65% and color (L 57.21, a 13.83, and b 16.01).

Page 128 of 138 | Total Record : 1380

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