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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
 129   130   131   132   133 
Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata) Ulyarti Ulyarti; Mursyid Mursyid; Lavlinesia Lavlinesia; Iqbal Ridho Juliandri; Nazarudin Nazarudin
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.76976

Abstract

Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%.
Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles Ayuningtyas, Laksmi Putri; Putri, Devry Pramesti
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.77976

Abstract

In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.
Synthesis and Characterization of Nanomaterials from Porang (Amorphophallus muelleri) and Its Application for Bioplastic: Preliminary Esa Ghanim Fadhallah; Lathifa Indraningtyas; Teguh Setiawan; Iqbal Firdaus; Andri Pratama
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.77983

Abstract

The increase in plastic waste caused by population growth and human activities is capable of leading to negative consequences for the environment. The substantial accumulation contributes to environmental pollution since its resilience against microbial degradation poses a significant challenge. Furthermore, the utilization of bioplastics as a biodegradable substitute presents a viable strategy for diminishing reliance on synthetic plastics. Starch emerges as a prevalent primary component in the fabrication of bioplastics, owing to its array of merits including renewability, cost-effectiveness, non-toxicity, and facile degradability. The application of nanomaterials to bioplastics is believed to accelerate the degradation of bioplastics.  Therefore, this study aimed to identify the characteristics of nanomaterial from porang (Amorphophallus muelleri) and bioplastic. The method included the extraction of porang nanomaterial through a specified water-to-porang ratio (2.5:1) followed by sonication (50 W, 75 minutes). The formulation of bioplastics involved the amalgamation of corn starch, porang nanomaterial, and glycerol. In addition, the chemical properties of porang nanomaterials included 41.41% starch content, 13.49% amylose, 7.87% ash, and 2.52% calcium oxalate. The particle size of porang nanomaterials was distributed from 603.7-952.1 nm with an average 722.6 nm crystalline structure containing calcium oxalate. The bioplastic had the form of a thin brown layer with a thickness value ranging from 0.23-0.39 mm. This research was expected to provide new information related to the essential characteristics of nanomaterials from porang and its potential application in solving environmental issues caused by synthetic plastics.
Characterization of Mixed Rice: Nutritional Value, Physicochemical Properties, Organoleptic, and Glycemic Index Elis Septianingrum; Shinta Dewi Ardhiyanti; Liyanan Liyanan; Bram Kusbiantoro; Dody Dwi Handoko
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.78074

Abstract

The nutritional and physicochemical value of rice could be enhanced by mixing or combining white and brown rice with various beans. Besides nutritional and functional aspects, it is also crucial to consider organoleptic properties. Therefore, this study aimed to characterize nutritional value (proximate), physicochemical properties, organoleptic and Glycemic Index (GI) of mixed rice. A total of 10 mixed rice formulas, ranging from F1 to F10, and consisting of white rice, brown rice, black rice, aromatic rice, sticky rice, black-eyed peas and mung beans, were determined. These samples were analyzed for proximate, total phenolic compounds, pasting properties, and organoleptic tests (hedonic and ranking tests). Furthermore, 3 selected formulas based on the previous test were then evaluated for GI, and Glycemic Load (GL) was calculated. The results showed that adding black-eyed peas and mung beans (F9 and F10) increased the protein content of mixed rice while higher proportion of black or brown rice (F3 and F4) enhanced the fat content. The amylose content was decreased due to higher proportion of sticky rice (F6 and F8). Based on the hedonic test, the F1-F6 formula had a favorable rating. The ranking results indicated that F9 was better than F10, while F1 and F6 was the best among F1 to F4, as well as F5 to F8. Considering the constituent materials, F1, F6, F9 and commercial low GI rice were selected and tested for GI, and the test results showed 48.2, 54.7, 78.0, and 60.3, respectively. As a result, F1 and F6 have the potential to be developed as mixed rice because they have good nutritional value, physicochemical and organoleptic properties, as well as low GI.
The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour Puspitasari, Dyah Ayu; Pudjianto, Karjawan; Darussalam, Abdullah; Wicaksana, Galuh Hendhitya; Hastuti, Heru Pitria
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.78300

Abstract

Gaplek flour is a processed product of cassava preservation abundant during the harvest season in Lampung Province. The high carbohydrate content in cassava facilitates the processing of gaplek flour into carbohydraterich food source, such as analog rice. Therefore, this study aimed to investigate the effect of adding STPP and guar gum on the formulation of analog rice made from 70% gaplek flour and 30% corn flour. Analog rice was produced using the extrusion method with a twin-screw extruder. The results showed that the addition of STPP did not affect water absorption characteristics. The solubility of rice in deep water also decreased with increasing amounts of STPP and guar gum. Meanwhile, guar gum significantly increased water absorption and reduced the solubility of rice in water. The degree of gelatinization decreased with the addition of both materials. The addition of 0.3-0.5% STPP and 0.5-2% guar gum had no significant effect on hardness, stickiness, elasticity, and cohesiveness of analog rice prepared using a cooker.
Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood Masahid, Ardiyan Dwi; Yulianingtyas, Resya Elen; Witono, Yuli; Nafi, Ahmad
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.78340

Abstract

The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).
Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut Mardhiyyah, Yunita; Puspitasari, Elsa; Rahmat, Anni
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.78470

Abstract

Sego Boranan is a special food from Lamongan, East Java. They are cooked rice with various dishes flavored with a special chili sauce called Boranan sauce. Sauce consists of many ingredients with complex process production. Therefore, the study aimed to make Boranan sauce formulation coming from dry-based ingredients. Conversion of Boranan sauce recipe from fresh ingredients into powder preparations was carried out using water content data. Coconut milk powder, rice flour, and dry-grated coconut concentration was optimized within 9 sample formulations. All the samples were observed in chemical and sensory characteristics. The parameters observed included pH, proximate test, and preference test (color, aroma, texture, spices taste, and overall). The best formulas were compared with freshly made Boranan sauce. The pH and water content were not influenced significantly, in the other hand, the others (color, fat content, texture, aroma, taste, and overall sensory parameters) showed significant differences. Based on the preference test, high preference with a score of 7.91 acceptance value from a 10 scale was gained by both K2S1R1 and K1S2R1 samples. Although the panelist gave a “like” score, both samples showed significant sensory acceptance and proximate value differences from fresh-made Boranan sauce. The selected formula K2S1R1 was made from 4.5% dry grated coconut, 2.25% coconut milk powder, and 2.25% rice flour. The Rehydrated K2S1R1 sample had 70.7% (wet basis) water content, 1.4% ash content, 17.5% absorbent content, 0.5% protein content, and 8.8% carbohydrate content.
Application of Foam Mat Drying for the Production of Tempoyak Powder Utama, Rozi Satria; Fajri, Prima Yaumil; Azel, Farid
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.78705

Abstract

The production of tempoyak powder is a significant attempt to preserve tempoyak. Therefore, this study aimed to determine the proper amount of albumin and maltodextrin to produce tempoyak powder using foam mat drying. This study was divided into two stages, namely producing tempoyak powder by foam mat drying method and determining the characteristics. In the production, egg albumin was used as foaming agent in three concentrations, namely 10%, 15%, and 20%, as well as maltodextrin as a filler in 0% and 5%. Chemical and physical characteristics, such as proximate test, pH, total titrated acid, bulk and tap density, Carr Index (CI), and Hausner Ratio (HR) were investigated. The result showed that moisture content of tempoyak powder ranged from 10.22 to 13.34%. Tempoyak powder with 20% albumin but no maltodextrin had the lowest moisture content. Furthermore, the addition of albumin without maltodextrin increased foam overrun, accelerating drying process and powdered tempoyak with lower moisture concentration. The addition of maltodextrin decreased foam tempoyak overrun, causing drying process to be slower. Tempoyak powder had protein content ranging from 8.71 to 13.12%, and with 20% albumin and no maltodextrin, the highest protein level of 13.12% was obtained. Fat content ranged from 6.99 to 8.15%, with the highest observed in tempoyak powder with 20% albumin and no maltodextrin. The addition of albumin as foaming agent increased protein and fat content. Furthermore, the total titrated acid in powdered tempoyak products was not significantly different from fresh tempoyak. The result suggested that the acid content does not considerably reduce while drying. Tempoyak powders had CI and HR values that ranged from good to excellent, showing good flowability and cohesiveness.
Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating Ardiansyah, Ardiansyah; Advisa, Daivy Atiya; Asiah, Nurul; David, Wahyudi; Kusbiantoro, Bram; Handoko, Dody Dwi
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.79473

Abstract

Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.
Analyzing the Characteristics of Fishbone Powder Derived from Pangasius sp., Thunnus tonggol, and Thunnus albacares as Food Fortificant Novianty, Hilda; Sefrienda, Ardiba Rakhmi Sefrienda Rakhmi; Jasmadi, Jasmadi
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.79972

Abstract

Pangasius sp., Thunnus tonggol (T. tonggol), and Thunnus albacares (T. albacares) are high-value commercial species widely used in fillet production, generating by-products, such as fishbone. The fishbone, rich in calcium (CA) and phosphorus (P), offers a valuable alternative for daily Ca intake. Using such by-products as a potential source of Ca presents a viable solution, offering food-fortificant ingredients applicable in various food products. Therefore, this study examined the physical and chemical properties of fishbone powder derived from Pangasius sp., T. tonggol, and T. albacares. The products preparations were subjected to cooking, autoclaving, pulverization, homogenization, drying, and grinding. The physical and chemical analysis of fishbone powder showed that T. tonggol and T. albacares had a darker color compared to Pangasius sp., with higher protein content and likely stimulation of a Maillard reaction during the drying process. All species maintained a neutral pH range, and their particle sizes significantly differed (p< 0.05), ranging from nm to µm. SEM images showed irregularly shaped and agglomerated particles in all fish species. The ash content was 54.35 g/100 g (Pangasius sp.), 53.62 g/100 g (T. tonggol), and 52.28 g/100 g (T. albacares), showing high mineral content, particularly in Ca exceeding 40%. The analysis of a Fourier transform infrared spectroscopy (FT-IR) showed carbonate and phosphate peaks, representing the presence of calcium salts. Based on the evaluation, fishbone powder for each species had the potential to serve as food fortificant.

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