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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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Cover Vol. 44 No. 1 Vol. 44 No. 1, Cover
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.94922

Abstract

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Cover Vol. 44 No. 2 Vol. 44 No. 2, Cover
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.96648

Abstract

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SWOT Analysis of The Wulan Coffee Agroindustry Based on Geographic Indications Novita, Elida; Savira, Ultania Yisca; Purnomo, Bambang Herry; Pramitasari, Noven; Wahono, Puji; Pradana, Hendra Andiananta; Ismaniar Rahmadaningtyas, Resta Dwi
agriTECH Vol 44, No 3 (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.59227

Abstract

Wulan Coffee Agroindustry is among the coffee-producing centers in Maesan Sub-district, Tanah Wulan Village. This Sub-district is included in the area to apply for certification by the Geographical Indication Protection Society (GIPS) for Hyang Argopuro Arabica Coffee products. Therefore, this research aimed to formulate a strategic recommendation for developing the Wulan Coffee Agroindustry in dealing with GI certification using the SWOT method. The study included identifying internal and external factors, weighting, and strategy analysis using the SWOT method. The results showed that the total score of the IFAS matrix was 1.178 while the EFAS matrix was 0.070, indicating the IE matrix’s position was in the first quadrant of the aggressive strategy. In quadrant I, an aggressive strategy could maximize the strength possessed by Wulan Coffee Agroindustry to deal with existing threats. The aggressive strategy consisted of implementing and maintaining SOP related to sustainable coffee cultivation and production methods, increasing promotional efforts, and branding of monthly coffee products based on GI. This strategy also included certification efforts for export product development, and improvement of coffee agrotourism clusters comprising several stakeholders such as village, sub-district, and the local government of Bondowoso Regency.
Analysis of Consumer Perception and Preference of Pasteurized Milk on Buying Decision during the COVID-19 Pandemic Shafiyya, Athaya; Kristanti, Novita Erma; Yuliando, Henry
agriTECH Vol 44, No 3 (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.69833

Abstract

This study was carried out to determine consumer perceptions and preferences of pasteurized milk products with the Susu Nasional brand sold daily by mobile vendors. The influence of these perceptions and preferences on buying decision for Susu Nasional products was directed at the development of a contingency plan for companies during the COVID-19 pandemic. Data were collected through the use of questionnaires and purposive sampling from 20 indicators consisting of 13 exogenous and seven endogenous indicators. The collected data were analyzed using a descriptive statistical method with a partial least square structural equation modeling (PLS-SEM). The results showed a decrease in the buying decision of Susu Nasional products with an increase in the mobile selling implemented by the company due to the vendors’ hospitality, comfort, availability of the product, and the close distance between mobile vendors and customers. On the other hand, the use of attributes by mobile vendors still needs to be increased during the pandemic through the addition of a point of sale by setting up a booth for consumer. In conclusion, PLS-SEM analysis showed that consumer perceptions and preferences positively and significantly influenced 60% of the decision to buy Susu Nasional during the pandemic.
Evaluating the Food Properties of Canned Beef Rendang to Determine the Product Quality Amdani, Rima Zuriah; Kusumaningrum, Annisa; Amri, Aldicky Faizal; Nurhikmat, Asep; Susanto, Agus; Siswoprayogi, Siswoprayogi; Praharasti, Anggita Sari
agriTECH Vol 44, No 3 (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.73815

Abstract

Canning is a common method for preserving food, but its application to traditional cuisine is a new concept for Indonesian small and medium enterprises (SMEs), which typically focus on freshly served dish. Several studies have shown that the use of this method has the potential to extend the durability and marketability of beef rendang. Therefore, this study aimed to evaluate the food properties (sensory, proximate, color, spectroscopy, and physiochemical) of canned beef rendang to its suitability for consumption. Canning was carried out using the sterilization method at a temperature of 121 0 C and pressure of 0.7-0.9 bar. The sensory test of the canned product obtained was performed using a questionnaire, exploring various properties, including appearance, color, taste, aroma, and texture, while the proximate analysis was conducted by PT Saraswanti Indo Genetech laboratory. The color analysis was measured with a chromameter Konica Minolta CM-5 using the petri dish method, while the spectroscopy analysis was performed with an FTIR instrument from Brucker Vertex-80 using the ATR technique. Subsequently, moisture content was statistically analyzed using one-way and two-way ANOVA with a 95% confidence level. The sensory test results of canned beef rendang showed a 4.52 rating on a maximum scale of 5. The sterilization value (F0) was 3.819 minutes, which met the BPOM requirement of >3 minutes. The findings showed that the proximate analysis was consistent with the SNI standard, while the spectroscopy analysis indicated an unchanged functional group compared to the initial condition. The canned product was reported to have an increased trend of moisture content, but the range did not exceed the permissible limit of 60%. In addition, the pH and TBA value obtained were 5.745-5.315 and 0.1859-0.3195 mg/kg, respectively. The normal pH range of canned beef was typically 5.3-5.7, indicating that the value recorded met the established standard. Meanwhile, the TBA range obtained was significantly lower than the value of spoiled beef at 1.8 mg/kg. Based on these results, canned beef rendang was edible and safe for consumption.
Contract Design for Rice Flour Supply Chain: Shipment Planning, Routing, Scheduling, and Invoicing Juarsa, Rahmadini Payla; Kurnia, Eka; Aulia, Zesma; Djatna, Taufik
agriTECH Vol 44, No 3 (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.76391

Abstract

The lack of proper planning and scheduling in the shipping process within the rice flour supply chain has resulted in various challenges, including missed products for consumers. This issue is particularly concerning due to the delicate nature of rice flour, which has a limited shelf life. Implementing a contract-based supply chain information system has proven to be beneficial in improving transparency and facilitating clearer information on product specifications to customers. The contract played an essential role because of the ability to adjust the description of a specific goal, enabling each supplier to customize the contract according to their needs. This customization includes specifying the duration of the product delivery process and the timeline for when consumers can expect to receive the product, thereby ensuring clarity and mutual understanding between all parties involved. Therefore, this research aimed to design business processes within the rice flour supply caused by using a contract, with a focus on minimizing distance and delays in routing and scheduling. Furthermore, it integrates the results of scheduling and routing with a contract in the form of invoices. The saving matrix method was used to calculate efficient shipping routes for distribution activities, resulting in a refined contract design tailored for rice flour transactions. The stakeholders included were the shipper manager, marketing department, and customers. By applying the saving matrix, this research effectively planned shipment scheduling and routing, optimizing the entire logistic process in the industry, and a prototype invoice design was developed for rice flour customers.
Sustaining Yield of Wheat Crop Using Tractor Wheel Compaction and Fertilizer Placement at Ridge Bed Irrigation System Vistro, Rahim Bux; Talpur, Mashooque Ali; Shaikh, Irfan Ahmed; Mangrio, Munir Ahmed; Soomro, Shakeel Ahmed; Soothar, Rajesh Kumar; Khokhar, Zainulabidin; Khan, Zaheer Ahmed; Chohan, Muhammad; Pahnwar, Riaz Noor
agriTECH Vol 44, No 3 (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.78186

Abstract

The population of Pakistan is increasing at an alarming rate, leading to a high demand for more food and fiber production. To address this demand, effective land and water management is required, emphasizing improvement in irrigation and fertilizer use efficiencies of conventional irrigation methods. This study therefore aimed to determine the impact of various tractor wheel compaction and fertilizer placement at ridge bed irrigation method on different soil textures during 2017-18 and 2018-19 at Sindh Agriculture University, Tandojam, Pakistan. The several levels of compaction observed were, without compaction (T1), three-round tractor wheel compactions (T2), and six-round wheel compactions (T3), while the soil textures were clay loam (CL), silty clay loam (SCL), and silty loam (SL). The field trials were conducted in spilt plot in a randomized complete block design (RCBD) with three replications. The results showed that different treatments significantly affected plant growth, yield of wheat, water productivity, and net returns with ridge bed furrow irrigation method. Further, results showed that all parameters significantly increased with increasing soil compaction levels in all soil textures. Based on the results, it was concluded that T3 integrated with fertilizer application at the top of the ridge bed was the most promising method for enhancing the water and fertilizer use efficiency for the wheat crop.
Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.) Wangsa, Chrisnadya Putri; Fitriani, Amalia; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 3 (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.78354

Abstract

Oleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats. In oleogelation, temperature has a crucial role in affecting the properties of oleogel. Therefore, this study aimed to examine the effect of oleogelation temperature on the physicochemical properties and stability of peanut oleogel. In this study, peanut oil oleogel was formed at 70 °C, 80 °C, and 90 °C using 3% beeswax as oleogelator agent. The best oleogel obtained was stored for 40 days and evaluated for its stability every 10 days followed by testing as a shortening replacer in a cake. The results showed that the higher oleogelation temperature, the greater the hardness and oil binding of oleogel, leading to lower acid and peroxide values. The best oleogelation temperature was obtained at 90 °C with hardness, oil binding capacity, acid, and peroxide values of 0.08±0.01N, 98.31±0.39%, 0.70±0.03 mg KOH/g, and 22.61±0.33 mek O2 /kg, respectively. During 40 days of storage, the hardness and oil binding capacity decreased while the acid, peroxide, and TBA values increased. Additionally, the crystal structure of peanut oil oleogel was affected during storage. The application in cake resulted in lower viscosity of cake batter and a higher yellow index compared to the control (shortening), but the texture profile of cake formulated with oleogel and shorthening (contorl)  was not significantly different. This implied that shortening replacement with peanut oil oleogel in baked products was feasible.
Synthesis of Biodiesel in Low-Grade Palm Oil using Geopolymer-ZnO Catalyst Nabila, Yaasinta Lafasha; usman, Thamrin; Alimuddin, Andi Hairil
agriTECH Vol 44, No 3 (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.80468

Abstract

This study aimed to synthesize biodiesel (fatty acid methyl ester) from low-grade palm oil using geopolymer-ZnO catalyst. The activity of catalyst was tested by mixing low-grade palm oil and methanol in a mole ratio of 1:10, with varying catalyst concentrations of 1%, 3%, and 5% at a temperature of 67 o C and different time intervals. Subsequently, the progression of the reaction was monitored using thin-layer chromatography (TLC). The results showed that catalyst ratios of 1:0, 1:1, and 1:2 provided complete conversion at concentrations of 3% and 5%. Geopolymer-ZnO catalyst reuse test was carried out using a concentration of 5%, followed by washing with n-hexane. After drying at 100 o C, the sample was reused in biodiesel synthesis. The reuse test findings showed optimum results at 1:2 variation and 2 hours of reaction time with total methyl ester conversion. In addition, the majority of the experiments performed were carried out using a 1:1 variation with a maximum of 3 repetitions, which consistently showed total conversion to methyl ester. Catalyst used was then characterized using FTIR, XRD, and XRF instruments, with the analysis results confirming that it was geopolymer-ZnO. Methyl ester obtained was analyzed using GC-MS, and the findings showed that the main compositions included methyl oleate (47.35%) and methyl palmitate (40.13%).
Estimation of Shelf Life of Sambal Payangka Fish (Ophiocara porocephala) Using Different Types of Packaging with Accelerated Shelf-Life Testing (ASLT) Method Bungi, Nur'Ivani Mus; Bait, Yoyanda; Liputo, Siti Aisa
agriTECH Vol 44, No 3 (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.83840

Abstract

Payangka fish sambal, made from payangka fish, the one endemic fish from Gorontalo. This research aims to use the Accelerated Shelf-Life Test (ASLT) method with the Arrhenius model to measure shelf life of sambal. This method includes treating several types of packaging: plastic bottles (A1), glass bottles (A2), and standing pouches with aluminum foil (A3). The quality assessment was carried out using peroxide and organoleptic levels, as well as aroma. During three days of storage, a decrease in the quality was observed at temperatures of 35 °C, 45 °C, and 55 °C, with observations made every twenty-four hours. The results showed that the peroxide levels increased during storage, ranging from 2.53-4.12 mEqO2 /kg for plastic packaging, 2.33-3.18 mEqO2 /kg, for glass bottles, and 2.40-3.86 mEqO2 /kg for standing pouches with aluminum foil. Additionally, the organoleptic test for payangka fish aroma showed a decrease in panelist ratings, ranging from better to worse. The Arrhenius model calculations showed that peroxide levels are important in determining shelf life of payangka fish sambal. When tested at room temperature (25 °C - 30 °C), payanga fish sambal stored in glass bottles exhibited a relatively longer shelf life. Specifically, at a temperature of 25 °C, shelf life ranged from 68 days to 48 days at 30 °C.

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