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Fiametta Ayu Purwandari
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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 1,392 Documents
 130   131   132   133   134 
Effect of Adding Stevia Sweetener (Stevia rebaudianna) and Arabic Gum Filler on the Physicochemical Properties of Chayote Squash (Sechium edule) Powder Drink Nuraziz, Chofifah Endar; Khairi, Amalya Nurul
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.80303

Abstract

Chayote squash (Sechium edule) is renowned for high potassium (125 mg), fiber (1.7 g), and antioxidant compounds including flavonoid, polyphenol, tannin, and saponin. The plant has the potential to be processed into powder drink with the addition of stevia powder and arabic gum . Stevia provides 200 – 300 times the sweetness of sucrose and non-calorie, while arabic gum is used as a bulking agent to improve the physical character of powder drink. Therefore, this study aimed to determine the physicochemical properties of chayote squash powder drink with variations of stevia powder and arabic gum. The method used was a two factorial complete randomized design with variations in stevia powder of 2% and 4% as well as arabic gum of 10% and 15%. Each treatment was repeated three times and powder drink was processed using foam mat drying method at 70 °C for 6 hours. The parameters observed include yield, water holding capacity (WHC), solubility, hardness, springiness, water content, ash content, pH, total dissolved solids (TDS), and antioxidant activity, while the data were analyzed using Two-way ANOVA without interaction. The results showed that the addition of stevia powder and arabic gum significantly affected yield, WHC, water content, pH, TDS, and antioxidant activity. However, no significant effect was observed on solubility, hardness, springiness, and ash content. The best formulation was found to be S2A2 containing 4% stevia powder + 15% arabic gum, with 9.69% yield, 37.65% solubility, WHC 37.44%, hardness 257.61 N, springiness 0.683, moisture content 5.02%, ash content 5.43%, pH 5.73, TDS 5.7 °Brix, and antioxidant activity of 143.00 ppm. 
Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice Anam, Choiroel; Zulfa, Fitriyah; Suleman, Dininurilmi Putri; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Rochmah, Alfi Nur; Adi, Prakoso; Rahmawati, Adinda Dwi
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.83405

Abstract

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.
Optimization of Sorghum Starch (Sorghum bicolor L.) Partial Hydrolysis using Microwave-Assisted Acetic Acid Catalyst Sitio, Septi Enjelina; Nurlaili, Fitri Dwi; Riadhus Shalihin, Muhammad Zaki; Amalia, Rizka; Paramita, Vita
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.83457

Abstract

Hydrolysis process is relatively slow, requiring the use of catalyst and microwave assistance to accelerate the reaction. There fore, this study aimed to determine the optimum conditions for partial hydrolysis of sorghum starch (Sorghum bicolor L.) using acetic acid as a microwave-assisted catalyst to produce maltodextrin. The experiment was carried out in several stages, namely gelatinization, liquefaction, and drying, while Response Surface Method (RSM) was used for variable design and data analysis. Hydrolysis process was carried out with three independent variables, including acetic acid concentration (9%, 12%, and 15%), microwave power (300 watts, 400 watts, and 500 watts), and liquefaction time (35 minutes, 45 minutes, and 55 minutes). The results showed that the highest DE (Dextrose Equivalent) value of maltodextrin was found at 17.04% acid concentration, 400 watts microwave power, and 45 minutes liquefaction time, valued at 18.921 ± 0.099. The optimum dextrose equivalent of 17.763 would be achieved at 16.879% acetic acid concentration, 390.233 watts of microwave power, and 47.055 minutes of liquefaction time. This study introduces the innovation of using acetic acid as a catalyst and microwave assistance during the gelatinization stage.
The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava Aprilia, Aqsha Putri; Fathoni, Rois; Fathoni, Ahmad; Setiarto, Raden Haryo Bimo; Damayanti, Ema
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.84155

Abstract

The high dependence on flour imports is a significant challenge to overcome by processing local food ingredients through diversification. To address this challenge, the use of MOCAF (Modified Cassava Flour) as a substitute for wheat flour has been carried out in the manufacture of wet and dry noodles, along with analog rice, and bread. The optimization of MOCAF production from beta-carotene-rich cassava depends on the selection of appropriate equipment technology and drying process. Therefore, this study aimed to analyze the effect of drying method on MOCAF characteristics of beta-carotene-rich cassava genotype. The analysis was carried out using two methods, namely sun drying for 3-4 days and oven drying at 60 o C for 24 hours. Parameters analyzed included viscosity, solubility, syneresis, Near Infra-Red analysis, proximate analysis, and Scanning Electron Microscope (SEM). The results showed that drying affected the physicochemical properties of MOCAF, including viscosity, solubility, and syneresis. NIR (Near-infrared) and proximate analysis showed that drying process affected the decrease in moisture, ash, protein, and fat content, along with an increase in crude fiber, and dry fiber matter content. Furthermore, SEM microstructural analysis resulted in the reformation of starch granules, characterized by changes in morphology and structure, such as the separation of irregular spherical shapes, and hollowness.
A Comparison of Palm Oil, Beef Tallow, and Corn Oil Effect on Serum Glucose and Lipid Profile in Rats Fed a High-Fat Diet Utama, Zaki; Ningrum, Andriati; Mayangsari, Yunika; Raharjo, Sri
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.84359

Abstract

This research aimed to investigate the influence of three types of palm oil products (RBDPO (refined bleached deodorized palm oi), RPO (red palm oil), and PKO (palm kernel oil)), on serum glucose and lipid profile of Sprague Dawley rats fed with experimental diet containing 20% of oils, comparing these effects with those of with animal- base oil (beef tallow) including corn oil as a representative from vegetable oil. The diet with level of fat 20% given to two groups (with and without AOM (azoxymethane)) of male Sprague Dawley rats for 13 weeks. The results exhibit that corn oil caused the lowest value of serum glucose (p < 0.05) in both AOM and non-AOM groups. Compared to other groups, beef tallow diet significantly increased serum triglycerides, cholesterol, and LDL, followed by RPO/PKO, RBDPO, and corn oil, respectively (p < 0.05). Meanwhile, corn oil diet produced the highest level of serum HDL, followed by RBDPO, PKO/RPO, and beef tallow (p < 0.05).
Production of Fatty Acid Methyl Ester Surfactants using Palm Oil with Various Reaction Temperatures and Duration Agatha, Stefanie Bernike; Ariviani, Setyaningrum; Yuliatun, Simping
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.85421

Abstract

Most surfactants are made from petrochemicals, posing significant environmental concerns due to the non- biodegradable and non-renewable nature. To address this challenge, surfactants from biodegradable, non-toxic, and harmless materials are required, such as Fatty Acid Methyl Ester (FAME) derived from palm oil. Therefore, this research aimed to investigate the effect of reaction tempetarures and durations as well as the interactions on the yield of FAME surfactants. The characteristics of the highest yield of FAME surfactants were also examined, including HLB (hydrophilic-lipophilic balance) value, surface tension, CMC (critical micelles concentration), density, and pH values. The study was conducted using Completely Randomized Factorial Design with three (3) factors, namely temperature (50 and 60 °C), reaction duration (60, 90, and 120 minutes), and the interaction. The results showed that the highest yield of 82.43% was produced at an interaction reaction temperature of 60 °C and a duration of 120 minutes. The characteristics of surfactants obtained were HLB value of 5.47, surface tension of 30.49 dyne/cm, capable of reducing surface tension by 73.20% (from 72.80 to 19.52 dyne/cm), CMC, density and pH values of 1.50% (v/v), 0.8757 g/cm 3 , and 6.86, respectively. These characteristics suggested that FAME has the potential for application as a water-in-oil (w/o) emulsifier. Moreover, the results could be applied to produce biodegradable surfactants using tropical oils through easy and simple technology.
Cover Vol. 43 No. 4 Cover Vol. 43 No. 4
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.91237

Abstract

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Reviewer Volume 43 Tahun 2023 Reviewer Volume 43 Tahun 2023
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.91238

Abstract

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Indeks Penulis Volume 43 Tahun 2023 Indeks Penulis Volume 43 Tahun 2023
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.91239

Abstract

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Indeks Subjek Volume 43 Tahun 2023 Indeks Subjek Volume 43 Tahun 2023
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.91240

Abstract

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