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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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Consumers' Perception Analysis on Service Quality of Coffee Shops and Coworking Spaces in Yogyakarta, Indonesia Canta, Raras Inggita Arcci Citra; Kristanti, Novita Erma; Yuliando, Henry
agriTECH Vol 44, No 2 (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.70046

Abstract

Every marketing organization, whether manufacturing or service provider company is required to create differentiation, positioning, and competitive strategies. The most important factor to increase competitiveness in the field is quality of service. Therefore, providing good service appropriate to the expectations and desires of consumers is essential to create and ensure satisfaction. Tangible, reliability, responsiveness, assurance, and empathy are significantly related to consumer’s retention efforts. It is important to analyze the relationship between consumers and the product or service offered to understand that consumers have diverse desires when trying new product or service. This study aimed to investigate the priority of service attributes requiring improvements in coffee and coworking spaces, as well as provide suggestions for improvements based on observations. The variables were in the dimensions of service quality (tangible, reliability, responsiveness, assurance, and empathy). Furthermore, relevant data were collected through questionnaires, while nonprobability sampling method was adopted. Analysis method included Importance Performance Analysis (IPA) and Potential Gain in Customer Value (PGCV). The respondents were 300 consumers of K, R, and S. IPA results identified three attributes in quadrant I, which were sorted by PGCV priority. These attributes included tangible variables (4), empathy (19), and responsiveness (9). Recommendations for improvements included checking all available facilities, providing training to improve employee skills for service, and proactiveness in interaction by offering available menus.
Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products Fransiska Utami; Dede Robiatul Adawiyah; Dias Indrasti
agriTECH Vol 43, No 4 (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.70125

Abstract

The growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results.
Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique Alfatah, Reza Fikri; Faturochman, Hadi Yusuf; Nur’alina, Ina; Salsabila, Tsania Nashiroh
agriTECH Vol 44, No 1 (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.70715

Abstract

Sorghum flour that not passing sieve can be reused effectively as an ingredient for fried chicken seasoning flouur. To achieve the desired quality, it must be modification, and one of the effective methods for modification is through the flour pre-gelatinization process before use. This research aims to improve the characteristics of sorghum flour that not passing sieve by applying the pre-gelatinization process to produce good fried chicken seasoning flour. Subsequently, a completely randomized design (CRD) was used with two treatments, namely sorghum flour that not passing sieve without going through a pre-gelatinization process, and sorghum flour that not passing sieve that had been pre-gelatinized. The pre-gelatinization process is able to change the physical characteristics of the resulting flour which is characterized by an increase in peak viscosity (PV) of 1310.25 cP and trough viscosity (TV) of 374.50 cP. Similarly, there was a decreased in breakdown viscosity (BD) was 198.50 cP, the final viscosity (FV) was 2174.25 cP, and the setback viscosity (SB) was 2148.75 cP. The paste temperature was 74.39 °C, while the peak gelatinization time (peak time in minutes) remained unchanged at 7.00 minutes and was able to increase the water absorption capacity to 195.75%. The use of pre-gelatinized sorghum flour that not passing sieve in fried chicken flour can produce seasoned flour with a crunchy texture and high friability value, has a favorable value for the attributes of color and good appearance. The proximate analysis of fried chicken flour, it shows that pregelatinization treatment of sorghum flour can cause a significant decrease in protein content of up to 7.99% and a significant increase in water content of up to 11.27%. The research results show that pregelatinized sorghum flour improves its characteristics so that it becomes the right choice for developing fried chicken flour products.
Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design Elita Yeliani; Arima Diah Setiowati; Chusnul Hidayat
agriTECH Vol 43, No 4 (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.71301

Abstract

The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.
Productivity Improvement Based on Lean and Green Productivity in Herbal Tea Production Line CV. DM Damayanti, Dana; Suharno, Suharno; Ainuri, Makhmudun
agriTECH Vol 44, No 1 (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.71901

Abstract

Herbal tea is a functional beverage with significant health benefits, produced from processed plants, namely Chinese teak (Cassia angustifolia Vahl) and soursop leaves (Annona muricata L). However, herbal industry faces a productivity problem due to the production process time caused by human factors, machines, and raw materials. Productivity can also be affected by non-value-adding activities in the production processes, such as unnecessary inventory and overproduction. Fossil energy used by industry to generate electricity contributes to the production of solid waste, posing a long-term environmental risk. To address this problem, Objective Matrix (OMAX) is needed to measure the industry production rate, where all non-value-adding activities are reduced in lean and green productivity. The concept of lean and green productivity facilitates the identification of all activities to determine the locus of the highest waste, material, or energy usage. Therefore, this research aimed to propose alternative improvements for enhanced productivity by assessing production rates and identifying generated waste, energy consumption, and emissions. The results show that herbal industry had low productivity, 0.4, on a scale of 1. To improve efficiency, recommendations for lean aspect were based on forecast demand and workload. This improvement was projected to raise Process Cycle Efficiency (PCE) ore from 7.97% to 9.05% and reduce solid waste by maintaining and repairing filling machines. Green aspect could be improved by turning off idle facilities and machines, thereby minimizing electricity energy usage to 43.37%.
Phytase Production by Lactobacillus plantarum A1-E in Submerged and Solid-State Fermentation Ade Erma Suryani; Lusty Istiqomah; Ayu Septi Anggraeni; Anjar Windarsih Windarsih
agriTECH Vol 43, No 4 (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.74761

Abstract

Enzyme activity is influenced by several important factors, including the amount and type of substrate, solvent type, pH, temperature, presence of inhibitory and activating ions, and concentration of enzymes. Therefore, this research aimed to evaluate phytase production from Lactobacillus plantarum A1-E using submerged (SmF) and solid-state fermentation (SSF). Phytase production was determined using SmF with fructose and sucrose as the primary carbon sources at concentrations of 4.5%, 6%, and 7.5%. Additionally, SSF was conducted using three distinct substrates, including soybean Meal, rice Bran, and pollard. The results indicated that the highest phytase activity was achieved through SSF when rice bran was used as a substrate (88.48 U/mL or 4.65 U/mg). The use of 4.5% sucrose as a carbon source in the SmF technique showed the highest specific phytase activity (4.38 U/mg) compared to other carbon sources at various concentrations. The addition of metal ions showed that Fe 2+ , Mn 2+ , and Co 2+ at concentrations of 1-5 mM, Mg 2+ and Zn 2+ at concentrations of 3-5 mM, and Ca 2+ at a concentration of 3 mM acted as activators that increased phytase activity compared to control. Meanwhile, Mg 2+ and Zn 2+ at concentrations 1-2 mM were inhibitors.
Effect of Priming on Brassica rapa subsp. chinensis (Bok Choy) Seeds Germination Chooi Lin Phooi; Elisa Azura Azman; Roslan Ismail
agriTECH Vol 43, No 4 (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.74856

Abstract

Brassica rapa subsp. Chinensis, commonly known as Bok Choy, is a nutrient-rich vegetable with substantial antioxidant content. Therefore, this study aimed to evaluate the effect of hydropriming and bio-nutri-priming using Sandwich compost leachate on seed germination, SPAD reading, and dry matter accumulation in 280 dwarf variants of Bok Choy seeds sourced from Green Eagle. The experimental process involved hydropriming with tap water, bio-nutri-priming using 0.2% Sandwich compost leachate, and a control group cultivated in soil without priming. A complete randomization design (CRD) with three replications assessed seed germination performance, SPAD, root and shoot dry matter, and root-to-shoot ratio. While there was no significant difference in the germination percentage (88.35±1.13%), the entire priming seeds exhibited a 2-day peak germination period, compared to 3 days for the non-priming counterparts. Bio-nutri-priming seeds showed faster median and mean germination times due to enhanced nutrient uptake. They further displayed high SPAD readings, suggesting a lack of toxic compounds. The dry matter production of all treated Bok Choy was similar because administered treatments did not interfere with plant growth and development. Therefore, applying bio-nutri-priming using Sandwich compost leachate positively affected seed germination performance, warranting its recommendation as a seeds priming solution.
Characteristics of Biocellulose-Based Edible Film from Sago Wastewater (Metroxylon sago ROTTB.) on Various Glycerol Concentration Yanti, Nur Arfa; Ahmad, Sitti Wirdhana; Ramadhan, La Ode Ahmad Nur; Ardiansyah, Ardiansyah; Indrawati, Indrawati
agriTECH Vol 44, No 1 (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.75154

Abstract

This study aimed to investigate the the characteristics of biocellulose-based edible films from sago wastewater (Metroxylon sago ROTTB.) by incorporating varying concentrations of glycerol as a plasticizer. The edible films were made through a casting method using biocellulose from sago wastewater as the main ingredient. The treatments included the addition of varying glycerol concentrations to the edible films, namely 0.5, 1, and 1.5% (v/v), with three replications. The observed characteristics included physical (thickness, solubility, and moisture content of the film), mechanical (tensile strength, elongation percentage, and Young’s modulus/modulus of elasticity) with a universal testing machine, chemical structure using FT-IR, and surface morphological characteristics through scanning electron microscopy (SEM). The results showed that increasing the glycerol concentration in the edible films improved the physical characteristics including thickness, solubility, and moisture. However, there was a decrease in the mechanical characteristics, namely tensile strength, elongation percentage, and Young’s modulus of the film. The main components of edible films found were cellulose polymers, as indicated by characteristic functional groups, such as free-OH groups, aliphatic C-H, C-O, and β-1,4-glycosidic bonds. The surface morphology of the biocellulose edible film without glycerol was smoother compared to those containing glycerol. Biocellulose-based edible films from sago wastewater with glycerol concentrations of 0.5% and 1% showed physical-mechanical characteristics that fulfilled the Japanese Industrial Standard (JSI), indicating the potential for application as food packaging. These results indicated that incorporation of glycerol has an effect on the characteristics of the biocellulose-based edible films from sago wastewater.
Effects of Extraction Temperature on Polyphenol Compounds and Antioxidant Activity of Golden Bladderwort (Utricularia aurea) Sabri Sudirman; Ace Baehaki; Fajar Fathullah; Miftahul Janna
agriTECH Vol 43, No 4 (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.75223

Abstract

The excess of free radicals is known to induce dysfunction in tissues and cells within the human body. This phenomenon is caused by the imbalance between antioxidants and free radical production necessitating the need for exogenous antioxidants. Golden bladderwort (Utricularia aurea) plant may have the potential as a source of antioxidant. Therefore, this study aimed to investigate the effect of extraction temperature on the polyphenol compounds and the antioxidant activity of the golden bladderwort plant. The dried powder from the plant was extracted using 70% ethanol at 30, 45 and 60 ºC, with each treatment repeated three times. The antioxidant activity was analyzed by using the 2,2-diphenyl-1-picrylhydrazyl method. The results showed that the yield of extraction was 1.34% (30 ºC), 4.00% (45 ºC) and 12.48% (60 ºC). The total polyphenol and flavonoid contents found at 60ºC were 50.80 mg QE/g dried sample and 60.01 mg QE/g dried sample, respectively. Furthermore, the antioxidant activity was calculated in half-maximum inhibitory concentration (IC50 ), and the values obtained were 0,38 mg/mL (45 ºC), 0,35 mg/mL (30 ºC) and 0,11 mg/mL (60 ºC). These results indicated that temperature of extraction affected the level of polyphenol contents and the antioxidant activity of the golden bladderwort extract. The high extraction temperature (60 ºC) emerged as the most optimal condition for extraction with effective antioxidant activity. Therefore, the results can be used as a reference for future investigations involving the extraction of polyphenol compounds from golden bladderwort as a source of natural antioxidants.
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification Ramadhani, Anis Dwi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 1 (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.76632

Abstract

Protein-polysaccharide conjugation is commonly achieved by wet and dry heating methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by conjugating coconut protein concentrate (CPC) and xanthan gum (XG) through a combination of wet and dry heating method using a cabinet dryer. Several factors, including reaction time (3, 4, 5, 6, and 7 hours), pH (3, 5, 7, 9, and 11), and protein-polysaccharide ratio (1:3, 1:2, 1:1, 2:1, and 3:1) were evaluated for their effect on the Emulsion Activity Index (EAI) and Emulsion Stability Index (ESI). The ability of the obtaining conjugate to emulsify RPO was evaluated, and the results showed that CPC contained 67.40% protein. Reaction time, pH, and protein-XG ratio had a significant effect on EAI and ESI. Meanwhile, optimal conditions for the formation of the CPC-XG conjugate, based on EAI and ESI, were a reaction time of 5 hours, pH 9, and protein-polysaccharide ratio of 2:1. Fourier Transform Infrared (FTIR) analysis showed that the CPC-XG conjugate had a change in absorption at a wavelength number of around 1640 cm -1 , indicating the presence of a Maillard reaction product. Furthermore, the CPC-XG conjugate used in RPO emulsion has a characteristic EAI value of 23.74 m 2 /g, ESI of 271.32 minutes, a droplet size of 790 nm, and a zeta potential of -36.9 mV. These results suggest that the CPC-XG conjugate produced by the wet-dry heating method has the potential for producing stable RPO emulsions.

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