cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Rachma Wikandari
Contact Email
rachma_wikandari@mail.ugm.ac.id
Phone
+6285712601130
Journal Mail Official
agritech@ugm.ac.id
Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
Location
Kab. sleman,
Daerah istimewa yogyakarta
INDONESIA
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
 134   135   136   137   138 
Risk Mitigation Analysis of Wet Cocoa Beans Supply Chain in North Luwu Regency Kamal, Winda; Kristanti, Novita Erma; Sukartiko, Anggoro Cahyo
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.86297

Abstract

Cocoa in North Luwu Regency is contributing greatly to the improvement of the economy. However, different factors have caused a decrease in the amount of production since 2019 and farmers mostly sell cocoa as wet beans. Therefore, this research aimed to reduce the impact of risk on the supply chain of North Luwu wet cocoa beans through Supply Chain Risk Management, which included the stages of mapping, risk identification, analysis, and mitigation. The results showed that the supply chain flow map was obtained by tracing and identifying the tiers using snowball sampling method. Subsequently, the list of risk for each tier was identified and assessed for the likelihood, severity, and detection levels through in-depth interviews using 5 Likert scales. Data analysis was also carried out by determining the mapping matrix in avoid, transfer, manage, and appetite risk, as well as assessing the Risk Priority Number (RPN). Avoid risk and those with a high RPN value were priorities in preparing mitigation. The stages considered were the interview and group discussion with risk owners and experts. Meanwhile, the flows of the wet cocoa bean supply chain were identified. In the farmer tier, 8 risks, 10 collectors, 9 cooperatives, and 9 industries were reported. High rainfall, classified as avoid risk, had the highest RPN value. This risk was identified in almost all tiers and mitigated through irrigation improvements, reservoir construction, and planting new adaptive clones.
Effects of Mixed Yeast Fermentation on Volatile Compounds Composition of Arabica Coffee Beans Utami, Whitney Jovanka; Suroto, Dian Anggraini; Setyabudi, Francis Maria Constance Sigit; Davinia, Alyssa Putri; Ratri, Dyah Sekar Purnama
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.87365

Abstract

Coffee is part of the most highly valued agricultural commodities, and fermentation is an alternative method to enhance the quality of coffee beans. Therefore, this study aimed to assess the effects of Wickerhamomyces anomalus and Kluyveromyces lactis on the fermentation of Arabica coffee, particularly the contributions to volatile compounds formed in roasted beans. The fermentation process was further carried out by incorporating W. anomalus and K. lactis for 48 hours at room temperature. The results showed that fermenting for 12 hours with mixed yeast inoculation significantly increased the total yeast count and volatile compounds. Additionally, the fermentation of Arabica coffee with mixed yeast inoculation at a 1:1 ratio produced the highest total titratable acidity and yeast count. The release of volatile compounds varied based on the activity of the microorganisms with the highest concentrations of naphthalene, α-himachalene, toluene 2, 4-diamine, and 3-pentanol detected in the samples. These results suggested that fermenting Arabica coffee with W. anomalus and K. lactis not only enhanced bean quality but also held promise for industrial application.
Characterization of Microparticles Extracted from Wasabi (Wasabia japonica) as a Natural Food Preservative for Fresh Chicken Meat Mahmudah, Daimatul; As'idah, Fizriyatul; Rukmini, Rukmini; Maghfiroh, Khoirin
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.89696

Abstract

Chicken meat is a food ingredient vulnerable to contamination, requiring effective treatment to extend its shelf life and maintain quality. Wasabi (Wasabia japonica), a typical Japanese plant, contains an allyl isothiocyanate compound with antibacterial properties, making it a potential natural preservative. Therefore, this study aimed to develop microparticles of wasabi extract for application as a preservative for fresh chicken meat. In the process, microparticles were produced using the dry spray method, with maltodextrin as a coating material. The formulations tested were 0% (F0), 1% (F1), 2% (F2), and 3% wasabi extracts (F3), combined with 100 grams of maltodextrin and 1000 mL of distilled water. The produced microparticles were subjected to characterization to determine particle size, solubility test, particle morphology, crystal structure, and functional group identification. Subsequently, inhibition zone tests and total plate count were conducted to assess the effectiveness of the particles as a natural food preservative. The results showed that the F3 treatment had the widest inhibition zone (7.1 mm). Immersing chicken meat in the extract solution reduced the bacterial colony count from 16.8x106 CFU/gram to 12.5x106 CFU/gram over 6 days of storage. Therefore, F3 was the best formulation based on microbiological test results. This signified the potential of wasabi extract microparticles as a natural food preservative.
Kinetics of Quality Changes in Porang (Amorphophallus oncophyllus) Flour during Storage at Various Temperatures Diposari, Rossy Pratiwi; Rahayoe, Sri; Susanti, Devi Yuni
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90013

Abstract

Porang (Amorphophallus oncophyllus) flour is a raw material for producing glucomannan with low moisture content and hygroscopic properties. Proper storage of porang flour is an important strategy needed in production to maintain the quality. Therefore, this study aimed to assess shelf life of porang flour under various temperature conditions using a reaction kinetics model and to characterize the quality of porang flour during storage. Porang flour was packaged in polyethylene plastic bags and stored at a relative humidity (RH) of ± 70% at different temperatures of 15 °C, 20 °C, 25 °C, and 30 °C. Storage duration was 90 days, and the measurements of viscosity, density, and color were taken at 5-day intervals. Meanwhile, measurements of glucomannan and ash content were conducted at 15-day intervals. Kinetics model was used to determine shelf life of porang flour based on viscosity parameters according to commercial standards set by the Chinese government. The statistical results showed that storage temperature significantly affected density and color but had no significant effect on glucomannan and ash content parameters. Kinetics analysis of viscosity and density changes in porang flour followed a first-order reaction, where higher temperatures resulted in larger rate constants. The validation test with Arrhenius equation derived equations for density and viscosity parameters, namely Y= -4128.1x+6.7104 and Y= -4148.4x+8.1565, respectively. Furthermore, the results showed that shelf life of porang flour with an initial viscosity of 19,000 mPa.s under conditions of ±70% RH and storage temperatures of 15 °C, 20 °C, 25 °C, and 30 °C was 28, 21, 18, and 13 days, respectively, for first-grade quality. For second-grade quality at temperatures of 15 °C, 20 °C, 25 °C, and 30 °C, shelf life was 161, 117, 102, and 76 days, respectively.
Snacking Habits and Level Acceptance of Freeze-Dried Probiotic Yogurt Snacks by Children Aini, Novia Nur; Yanti, Rini; Fibri, Dwi Larasatie Nur; Utami, Tyas; Rahayu, Endang
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90246

Abstract

Stunting in children is a significant problem worldwide, specifically in developing countries. One of the contributing factors to this condition is dysbiosis, characterized by an imbalance in gut microbiota and is commonly observed in affected patients. To reduce the prevalence of stunting, it is critical to provide products that are rich in protein, calcium, and probiotic. In this context, freeze-dried probiotic yogurt snacks can be used as an effective solution due to their high nutritional value, ability to preserve probiotic cell viability, and extended shelf life. Therefore, this study aims to determine snacking habits and level of acceptance of yogurt snacks among children through a sensory evaluation. The result showed that parents often considered taste, health benefits, and price when purchasing snacks. Meanwhile, children showed a high preference for freeze-dried probiotic yogurt snacks, particularly due to their appealing shape. Panelist parents also considered the products to be necessary, recommended, and an alternative to unhealthy snacks. Therefore, these products may be suitable for upper-middle-class consumers due to their higher prices and will require taste improvement to increase consumer acceptance among children.
Quality Profile and Antioxidant Activity of Milkfish (Chanos chanos) Sausage with the Addition of Red Bean Flour (Phaseolus vulgaris L.) Kumalasari, Ika Dyah; Melati, Aprillia Rizki
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90363

Abstract

Red bean are renowned for high antioxidant capable of preventing the Reactive Oxygen Species (ROS) formation that triggers the formation of free radicals. Meanwhile, milkfish (Chanos chanos) has a high protein content and low fat compared to other brackish water fish. Therefore, this study aimed to determine the chemical quality, microbial, and sensory acceptance of milkfish sausage with red bean flour. A completely randomized design (CRD) was used with one treatment factor namely variations in the ratio of milkfish to red bean flour at F0 (100%:0), F1 (75%:25%), F2 (50%:50%), and F3 (25%:75%). Parameters analyzed include moisture, ash, fat, total protein, carbohydrate, dietary fiber, antioxidant, microbiological total plate count (TPC), as well as organoleptic features namely color, taste, aroma, texture, and elasticity. Data were analyzed using SPSS version 23.0 which was tested with One Way ANOVA followed by Duncan Multiple Range Test (DMRT) at the 5% significance level when significant differences were found. The results showed that red bean flour in milkfish sausage had a significant effect on all treatments. The higher the amount of red bean flour added, the greater the value of ash, carbohydrate, and dietary fiber content, while the value of water, fat, protein, and TPC decreased. The strongest antioxidant activity indicated by IC50 was found in F3 at 83.21 ppm. TPC testing showed that all formulations meet the quality requirements of SNI fish sausage. The level of consumer acceptance significantly influenced the acceptance of color, taste, texture, chewiness, aftertaste, and overall. Milkfish sausage added with red bean flour had good chemical quality, microbial, and antioxidant activity.
Boiler Ash of Oil Palm Shell as Adsorbent for Lead Adsorption Nurdiansyah, Nurdiansyah; Hidayat, Chusnul; Suroto, Dian Anggraini
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.93514

Abstract

Palm oil shells and fibers are widely used as fuel for factory boiler furnaces. However, boiler ash residue produced is often underutilized. This study aims to explore the use of boiler bottom ash (BBA) as an adsorbent for the adsorption of lead (Pb) and its subsequent application in palm oil mill effluent (POME) purification for water dilution in crude palm oil (CPO) processing. BBA was activated using 0.2, 0.4, 0.6, and 0.8 mol/L potassium hydroxide (KOH) solutions for 24 hours, and the carbonation was conducted at 400°C for 60 minutes. Factors, such as the concentration of KOH for BBA activation, pH levels, adsorption temperature, adsorption kinetics, and the application of the adsorbent in POME purification for water dilution in the CPO processing model, were evaluated. The results showed that the optimal KOH concentration was 0.4 mol/L, as determined by SEM, EDX, and lead adsorption analysis. The maximum adsorbent capacity of approximately 0.43 mg/g was obtained at 50°C and pH 4.6, with an adsorption rate constant of 5.97 per minute. The results also showed that the adsorption process followed the Langmuir model. In addition, the adsorption activation energy and the Arrhenius constant values were -28675.82 J/mol and 0.0001, respectively. The use of POME filtrate for water dilution had no effect on the free fatty acids, water content, impurities, or DOBI (Deterioration Bleachability of Index) in CPO. Lead value showed significant differences in all treatments without dilution. These results indicate that BBA activated with KOH can function as an adsorbent to reduce lead content. POME purified with BBA adsorbent has the potential to be used as diluent water in CPO processing to reduce raw water use and ultimately decrease POME production.
Physicochemical Characteristics and Antidiabetic Potential In Vitro of Analog Rice Based on White Greater Yam (Dioscorea alata) and Yellow Pumpkin (Cucurbita maxima) Imama, Darus Dina; Triwitono, Priyanto; Saputra, Wahyu Dwi
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.97284

Abstract

Type 2 Diabetes Mellitus (T2DM) is a metabolic disease characterized by the presence of increased blood sugar due to insulin resistance and β-cell dysfunction maintaining the body homeostasis by lowering blood sugar levels. People with T2DM are advised to avoid consuming foods that can trigger an increase in blood sugar levels. However, daily consumption of Indonesians still depends on ordinary rice, which has a high glycemic index and can increase blood sugar levels. This shows the need to produce substitute such as analog rice, which is safe to consume by people with T2DM. Analog rice is artificial product that uses raw materials from grains or tubers. Therefore, this research aimed to produce high-antioxidant analog rice by using white greater yam and yellow pumpkin as the main ingredients. The results showed that increasing the concentration of yellow pumpkin caused a rise in physical properties such as water absorption and b value, which was the yellow color appearing in analog rice. Chemical properties such as water content, ash, and protein were increasing but starch, carbohydrates, amylose, and amylopectin levels decreased. Total phenolics, DPPH, and ABTS antioxidants, the percentage of inhibition activity of α-amylase enzyme, and descriptive sensory tests including appearance, aroma, texture, and flavor also showed an increase. The best formula was obtained in P1 treatment comprising 85% white greater yam and 15% yellow pumpkin. Specifically, P1 showed % α-amylase inhibition activity of 42%, DPPH antioxidant activity 82.39%, ABTS 86.47%, and a favorability test value of 4. This value was considered neutral, showing the potential to be well-received by panelists.
Cover Vol. 45 No. 2 Vol. 45 No. 2, Cover
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.107222

Abstract

.
Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics Fajariyah, Anna; Rahayu, Endang Sutriswati; Farianti Djaafar, Titiek; Utami, Tyas; Anggraini Suroto, Dian; Marwati, Tri
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.86796

Abstract

Indonesian cocoa smallholder plantations frequently produced low-quality dry beans due to poor postharvest handling, necessitating improvements through controlled fermentation. This study evaluated pulp reduction and local microorganism starter addition in farmer-level cocoa fermentation on the microbiological, physical, and chemical properties of cocoa beans. Using a Factorial Randomized Block Design, the research included four experimental units: 1) spontaneous fermentation, 2) reduced-pulp fermentation, 3) starteradded fermentation, and 4) reduced-pulp and starter-added fermentation. Pulp was reduced by approximately 35%, and microorganisms utilized were Candida famata HY-37, Lactiplantibacillus plantarum subsp. plantarum HL-15, and Acetobacter sp. HA-37. The five-day fermentation resulted in the growth of yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). This was indicated by a peak fermentation temperature of 45 °C, a decrease in fermentation pH to 3.7, and a decrease in bean pH to 4.7, in line with total titratable acidity increasing. Over the course of two days, the Fermentation Index aboved 1.0. Pulp reduction raised fermentation temperatures and resulted in an earlier peak by the third day. The use of a starter can suppress fungal growth during fermentation. The total fungal population is lower in combining pulp reduction with starter addition fermentation cocoa beans. The physical properties met the Indonesian National Standard (SNI) 2323:2008/Amd I:2010. The chemical characteristics showed that the Fermentation Index was above 1.0, the bean pH values were from 5.16 to 5.36, and the reducing sugar contents were from 1.50 to 1.69 %. Incorporating starter treatment effectively inhibited fungal growth during fermentation. The combination of reducing pulp and adding starter inhibited fungal growth in fermented cocoa beans without affecting their physical and chemical properties.

Page 137 of 138 | Total Record : 1380

 134   135   136   137   138 

Filter by Year

1980 2025


Reset
Filter By Issues
All Issue Vol 45, No 3 (2025) Vol 45, No 2 (2025) Vol 45, No 1 (2025) Vol 44, No 4 (2024) Vol 44, No 3 (2024) Vol 44, No 2 (2024) Vol 44, No 1 (2024) Vol 43, No 4 (2023) Vol 43, No 3 (2023) Vol 43, No 2 (2023) Vol 43, No 1 (2023) Vol 42, No 4 (2022) Vol 42, No 3 (2022) Vol 42, No 2 (2022) Vol 42, No 1 (2022) Vol 41, No 4 (2021) Vol 41, No 3 (2021) Vol 41, No 2 (2021) Vol 41, No 1 (2021) Vol 40, No 4 (2020) Vol 40, No 3 (2020) Vol 40, No 2 (2020) Vol 40, No 1 (2020) Vol 39, No 4 (2019) Vol 39, No 3 (2019) Vol 39, No 2 (2019) Vol 39, No 1 (2019) Vol 38, No 4 (2018) Vol 38, No 3 (2018) Vol 38, No 2 (2018) Vol 38, No 1 (2018) Vol 37, No 4 (2017) Vol 37, No 3 (2017) Vol 37, No 2 (2017) Vol 37, No 1 (2017) Vol 36, No 4 (2016) Vol 36, No 3 (2016) Vol 36, No 2 (2016) Vol 36, No 1 (2016) Vol 35, No 4 (2015) Vol 35, No 3 (2015) Vol 35, No 2 (2015) Vol 35, No 1 (2015) Vol 34, No 4 (2014) Vol 34, No 3 (2014) Vol 34, No 2 (2014) Vol 34, No 1 (2014) Vol 33, No 4 (2013) Vol 33, No 3 (2013) Vol 33, No 2 (2013) Vol 33, No 1 (2013) Vol 32, No 4 (2012) Vol 32, No 3 (2012) Vol 32, No 2 (2012) Vol 32, No 1 (2012) Vol 31, No 4 (2011) Vol 31, No 3 (2011) Vol 31, No 2 (2011) Vol 31, No 1 (2011) Vol 30, No 4 (2010) Vol 30, No 3 (2010) Vol 30, No 2 (2010) Vol 30, No 1 (2010) Vol 29, No 4 (2009) Vol 29, No 3 (2009) Vol 29, No 2 (2009) Vol 29, No 1 (2009) Vol 28, No 4 (2008) Vol 28, No 3 (2008) Vol 28, No 2 (2008) Vol 28, No 1 (2008) Vol 27, No 4 (2007) Vol 27, No 3 (2007) Vol 27, No 2 (2007) Vol 27, No 1 (2007) Vol 26, No 4 (2006) Vol 26, No 3 (2006) Vol 26, No 2 (2006) Vol 26, No 1 (2006) Vol 25, No 4 (2005) Vol 25, No 3 (2005) Vol 25, No 2 (2005) Vol 25, No 1 (2005) Vol 24, No 4 (2004) Vol 24, No 3 (2004) Vol 24, No 2 (2004) Vol 24, No 1 (2004) Vol 23, No 4 (2003) Vol 23, No 3 (2003) Vol 23, No 2 (2003) Vol 23, No 1 (2003) Vol 22, No 4 (2002) Vol 22, No 3 (2002) Vol 22, No 2 (2002) Vol 22, No 1 (2002) Vol 21, No 4 (2001) Vol 21, No 3 (2001) Vol 21, No 2 (2001) Vol 21, No 1 (2001) Vol 20, No 4 (2000) Vol 20, No 3 (2000) Vol 20, No 2 (2000) Vol 20, No 1 (2000) Vol 19, No 4 (1999) Vol 19, No 3 (1999) Vol 19, No 2 (1999) Vol 19, No 1 (1999) Vol 18, No 4 (1998) Vol 18, No 3 (1998) Vol 18, No 2 (1998) Vol 18, No 1 (1998) Vol 17, No 4 (1997) Vol 17, No 3 (1997) Vol 17, No 2 (1997) Vol 17, No 1 (1997) Vol 16, No 4 (1996) Vol 16, No 3 (1996) Vol 16, No 2 (1996) Vol 16, No 1 (1996) Vol 15, No 4 (1995) Vol 14, No 3 (1994) Vol 14, No 2 (1994) Vol 14, No 1 (1994) Vol 13, No 4 (1993) Vol 13, No 3 (1993) Vol 13, No 2 (1993) Vol 13, No 1 (1993) Vol 12, No 4 (1992) Vol 12, No 3 (1992) Vol 12, No 2 (1992) Vol 12, No 1 (1992) Vol 11, No 4 (1991) Vol 11, No 3 (1991) Vol 11, No 2 (1991) Vol 11, No 1 (1991) Vol 10, No 4 (1990) Vol 10, No 3 (1990) Vol 10, No 2 (1990) Vol 10, No 1 (1990) Vol 9, No 4 (1989) Vol 9, No 3 (1989) Vol 9, No 2 (1989) Vol 9, No 1 (1989) Vol 8, No 4 (1988) Vol 8, No 3 (1988) Vol 8, No 2 (1988) Vol 8, No 1 (1988) Vol 7, No 2 (1987) Vol 7, No 1 (1987) Vol 6, No 1 & 2 (1986) Vol 5, No 1 & 2 (1985) Vol 4, No 2,3, & 4 (1984) Vol 4, No 1 (1984) Vol 3, No 3 (1982) Vol 3, No 1 (1982) Vol 2, No 4 (1981) Vol 2, No 3 (1981) Vol 2, No 2 (1981) Vol 2, No 1 (1981) Vol 1, No 3 (1980) Vol 1, No 2 (1980) Vol 1, No 1 (1980) More Issue