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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 1,403 Documents
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Corrigendum to ‘Ethanolysis Pre-treatment of Crude Palm Oil in High Shear Reactor’ [agriTECH, (2025), 45, 1, 10.22146/agritech.81499] Hidrotunnisa, Hidrotunnisa; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.117205

Abstract

DOI of original article: https://doi.org/10.22146/agritech.81499Authors Correction:The authors regret a typographical error in the ABSTARCT page 41. It was written as 'yielding FAEE 1358±16 ppm and TCC 99.9±0.2%'. It should correctly read 'yielding FAEE 99.9±0.2% and TCC 1358±16 ppm'.
Cover Vol. 46 No. 1 Vol. 46 No. 1, Cover
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.117251

Abstract

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Physicochemical, Sensory, and Shelf-Life Characteristics of Probiotic Cream-Filled Snakehead Fish Biscuits with Different Sugars Jordan Maulana Ma'arif; Dwi Larasatie Nur Fibri; Endang Sutriswati Rahayu
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90944

Abstract

The growing interest in functional foods has led to the development of novel probiotic-enriched products. Therefore, this study aims to investigate the effect of different sugar types on the viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 and the overall quality of probiotic cream-filled biscuits made from snakehead fish flour. The biscuits, filled with a cream formulated from butter, sugar, vanilla paste, soy lecithin, and maltodextrin, were evaluated as a combined product. Quality assessments included probiotic cell viability, shelf-life estimation, sensory acceptability, texture, and chemical composition under storage at 25 °C, 37 °C, and 45 °C for 35 days. The results showed that cane sugar and low-calorie sugar maintained higher probiotic viability (6.06–6.24 log CFU/g at 25 °C) than coconut sugar. Biscuits containing cane sugar had the longest estimated shelf life (up to 2 months at ambient temperature). In addition, sensory evaluation revealed greater panelist preference for biscuits filled with cream containing cane sugar or low-calorie sugar, with overall acceptability scores of 5.53 and 5.26, respectively. These formulations also resulted in reduced hardness, fat, calorie, and sugar contents, while coconut sugar contributed to higher ash content. The findings suggest that cane and lowcalorie sugar are suitable for enhancing the probiotic stability, sensory appeal, and nutritional profile of probiotic cream-filled fish biscuits.
Optimization of Cropping Intensity in Batujai Irrigation Areas Using SRI Method and CROPWAT 8.0 Dewandha Mas Agastya; Muh Bagus Budianto; I Ketut Budastra; I Wayan Yasa
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.104431

Abstract

The Batujai Reservoir has been in operation since 1982 and remains functional in 2025. However, long-term sediment accumulation has gradually reduced its effective storage capacity. Several studies have shown that under limited water availability, improving irrigation efficiency is crucial. The System of Rice Intensification (SRI) method can be adopted as a water-saving cultivation practice to enhance water productivity and sustain rice yield. Therefore, this study aims to determine the capability of the SRI planting method in achieving cropping intensity in areas with limited water resources, drought, and climate change pressure. An assessment of reservoir water availability was conducted using long-term discharge data from 1997 to 2024. Inflow reliability was then determined by classifying hydrological conditions into wet (Q35%), normal (50%), and dry (65%) years based on frequency analysis applying the Weibull distribution. Evapotranspiration was examined based on climatological data, including temperature, humidity, wind speed, and sunlight duration. The potential evapotranspiration value was calculated using CROPWAT 8.0 software, and the highest value was obtained in August at 4.35 mm/day. The SRI method had an intermittent irrigation concept that did not require land to be submerged in water continuously. The height of the water pool required was 2 cm, and the filling of the cracks was 1.1 cm high. The highest irrigation water requirement was 0.878 l/s/ha in December for the conventional method and 1.480 l/s/ha in April for the SRI method. Based on the results of simulation calculations and reservoir operation optimization, a comparison of the SRI and conventional planting methods yielded cropping intensity values of 275.34% and 274.38% for the November I planting season. The success indicators of simulation modelling and reservoir operation optimization met the minimum k-factor thresholds for irrigation and domestic water needs of 0.75 and 0.85, respectively.
Effects of Sensor-Based Irrigation Shortage on Javanese Turmeric Yield and Curcumin Content During Generative Stage Armelia Tanjung; Eka Nurhangga; Djatmiko Pinardi; Noorwitri Utami; Nur Alfi Saryanah; Ahmad Suhendra
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.106759

Abstract

Javanese turmeric (Curcuma xanthorrhiza Roxb.) has a long harvest period and a critical generative phase for producing high-quality rhizomes. This characteristic of the plant, coupled with the uneven distribution of rainfall, floods in one area and droughts in another, limits surface irrigation. Therefore, this study aimed to determine the effect of irrigation shortage on the yield and curcumin content of Javanese turmeric during the generative phase. The experiment used a completely randomized design with four levels of field capacity (100%, 75%, 50%, and 25%), four treatment times (8, 7, 6, and 5 weeks before harvesting), with six replications, and plants harvested at 9 months. Irrigation was supplied to maintain field capacity conditions based on a visualization of calibrated soil moisture sensors on an Arduino 2560+ microcontroller. The results showed no significant difference in biomass production, indicated by fresh weight of roots and rhizomes, as well as dry weight of sliced rhizomes, across all levels of field capacity and treatment times. Further analysis using a clustering technique showed that the curcumin content at a field capacity of 25% initiated 5 weeks before harvesting, followed a distinct pattern. However, the control conditions tended to be higher than those of other treatments. This indicates that the lowest field capacity (25%) is sufficient to maintain biomass production during the generative phase. The curcumin concentration in the treatment group (75%, 50%, and 25% field capacity) was significantly lower than that in the control, as determined by DMRT analysis. Under the treatment conditions, the plants produced 0.47%, 0.46%, and 0.43%, respectively, while the control produced 0.56% curcumin. These results imply that the irrigation shortage had the same effect on biomass production as normal irrigation but reduced the curcumin content of Javanese turmeric plants during the generative phase.
Variation of Irrigation Methods and Fertiliser Level in Cultivation of Shallot on Rainfed Land Sahidatun Fahima; Murtiningrum Murtiningrum; Ngadisih Ngadisih; Muhamad Khoiru Zaki; Rizki Maftukhah; Fransiska Maria Aprilya Nana
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.109196

Abstract

Drought is a major challenge limiting agricultural productivity, especially in rainfed land. This problem prompted the development of adaptive and efficient cultivation strategies, particularly in the selection of irrigation methods and fertilizer levels.  Therefore, this research aimed to determine the effect of irrigation methods (mist irrigation and drip irrigation) and NPK fertilizer levels (0 kg/ha, 500 kg/ha, and 1000 kg/ha) on shallot yield and water use efficiency. Drought index analysis and field experimentation were used to evaluate adaptive irrigation management under dryland conditions. Meteorological and agronomic drought were characterized using the Standardized Precipitation Index (SPI) and Standardized Precipitation Evapotranspiration Index (SPEI) derived from NASA POWER data. Field data were collected using an Automatic Weather Station (AWS) and calibrated soil moisture sensors, while evapotranspiration was calculated with the FAO Penman–Monteith method. The data were analyzed using a split-plot design with two-way Analysis of Variance (ANOVA) and Pearson correlation to determine treatment effects and relationships among parameters. The results showed that irrigation methods significantly affected soil physical properties, especially porosity and moisture content, which further impacted crop yield. Furthermore, the combination of mist irrigation with a 1000 kg/ha NPK rate produced the highest yield and water use efficiency. The water efficiency values obtained were Crop Water Productivity (CWP) and Irrigation Water Use Efficiency (IWUE) of 10.45 kg/m³ and 12.07 kg/m³, respectively. These results showed that proper irrigation methods and fertilizer rates could increase crop yield and water use efficiency in rainfed lands.
Evaluation of Proximate Composition and Glycemic Indices of Ten Maize Varieties Indigenous to Pakistan Aleena Naeem; Humera Fiaz; Amjad Shehzad; Abdul Rehman Khan
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.109440

Abstract

Maize (Zea mays) is an extensively cultivated versatile cereal with essential macro and micronutrients, including dietary fibers, contributes to global food security. Therefore, this study aimed to assess the proximate composition, energy content, antioxidant potential and glycemic index evaluation of 10 maize varieties cultivated in various regions of Pakistan. The experiment was carried out using biochemical methods for proximate composition analyses, including moisture, ash, crude fat, protein, crude fibers and carbohydrate content. Antioxidant activity was assessed through ABTS and DPPH assays, while total phenolic and flavonoid contents were quantified spectrophotometrically. Glycemic Index (GI) and Glycemic Load (GL) were evaluated through controlled human trials using standardized methods. The results showed that the moisture content ranged from 9 to 12%, with M3 being the lowest and M8 was the highest. Crude fats, proteins, fibers and carbohydrates contributed to energy content ranging from 300 to 387 kcal/100 g. Furthermore, the antioxidant potential of maize varieties was assessed using ABTS and DPPH free radical scavenging assays. The ABTS assay showed 32 – 45% antioxidant activity while DPPH ranged from 18 to 35%, with M1 and M9 varieties having the highest phenolic (57 ± 1.6 mg) and flavonoid (128 ± 2.9 µg) contents, respectively. The GI values, a practical nutritional concept, ranged from 68 (M9; medium GI maize variety) to 76 (M7; high GI maize variety) with a corresponding GL between 34 and 38. This indicated that maize varieties showed great variation in proximate composition, antioxidant potential, and GI values, offering basic and valuable insights to explore various features of maize associated with dietary habits and human health conditions.
Thermal Stability of Mayonnaise with Microparticulated Whey Protein-Pectin Complex as Fat Mimetics Aisyah Wijayanti; Arima Diah Setiowati; Chusnul Hidayat
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.109481

Abstract

Thermal stability remains a major challenge in low-fat oil-in-water emulsions, including mayonnaise, as reduced oil content weakens interfacial structure and increases susceptibility to droplet aggregation and phase separation during thermal processing. Although whey protein isolate (WPI)–pectin systems have been widely studied, the performance under thermal treatment, particularly when using microparticulated protein, remains insufficiently understood. Therefore, this study aimed to evaluate the application of microparticulated WPI–low-methoxyl pectin complexes as fat mimetics to improve the thermal and storage stability of low-fat mayonnaise. Two levels of fat replacement (30% and 60%) were formulated using different WPI:pectin ratios. The selected formulations were FM30 (30% fat mimetic; WPI:pectin = 1:3) and FM60 (60% fat mimetic; WPI:pectin = 1:10). The results showed that FM30 had superior thermal stability (>98%), smaller and more uniformly distributed droplets, as well as higher viscosity after thermal treatment at 70–90 °C. In contrast, FM60 showed greater droplet aggregation and reduced stability, particularly at elevated temperatures. Sensory evaluation indicated acceptable appearance, aroma, and taste for both low-fat formulations, although texture scores remained lower than the full-fat control. During 14-day storage at 30–50 °C, FM30 showed higher peroxide value (PV) and free fatty acid (FFA) formation compared to both FM60 and the full-fat formulation, indicating greater susceptibility to oxidative degradation. Despite the lower thermal stability, FM60 demonstrated relatively slower oxidation, reflecting differences in emulsion structure and oxidation kinetics. These results indicate that optimizing protein–polysaccharide balance is critical for achieving thermally stable low-fat emulsions. Although microparticulated WPI–pectin complexes show strong potential as fat mimetics, limitations in oxidative stability and texture suggest the need for further interfacial and formulation optimization.
Application of Alginate-chitosan edible coating incorporated with Cinnamon Leaf Oil (Cinnamomum Burmanii) on Cayenne Pepper (Capsicum Frutescens Linn.) Quality Bara Yudhistira; Windi Atmaka; Aditya Pujasakti Yuswi
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.110882

Abstract

Cayenne pepper (Capsicum frutescens L.) is a vegetable commodity widely consumed in Indonesia. However, the short shelf life indicates the need for treatment to inhibit metabolic processes. One method used to address this problem is the application of controlled atmospheric techniques through edible coating. Although numerous studies on edible coating have been conducted in Indonesia, further exploration is still needed to develop suitable formulations using biopolymers with desirable characteristics. Therefore, this study aimed to determine the effect of alginate-chitosan edible coating  (AK) and incorporation of cinnamon leaf oil (AKM) on the quality of cayenne pepper for 12 days of storage at room temperature (25-28°C). The results showed that based on analysis of variance (ANOVA) of 5% significance, the use of edible coating (AK) had a significant effect on color intensity, weight loss on day-3, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) levels on day-0 and day-9. Meanwhile, the use of edible coating (AKM) had a significant effect on weight loss, color, hardness, DPPH levels on day-0 and day-6, vitamin C levels on day-9, and total microbes on day-12. The film formula with 3% alginate-3% chitosan had a significant effect (a: 0.05) on all chili quality parameters compared to other treatments. In conclusion, the application of alginate-chitosan edible coating incorporated with cinnamon leaf oil can maintain the physical, chemical, and microbiological qualities. This potential has significant applications in post-harvest handling of cayenne pepper on an industrial scale to maintain quality and increase economic value.
Optimization of a High-Protein and High-Fiber Gluten-Free Cookies Formula Based on Composite Flour Endah Wulandari; Debby Sumanti Moody; Aldila Pangawikan; Dzakiyah Assyafiqah
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.111800

Abstract

Cookies are widely consumed snacks with wheat flour as the main ingredient. However, due to their wheat content, the snacks cannot be consumed by people with gluten intolerance or celiac disease. This indicates that there is a need for innovative gluten-free cookies with rich nutritional content, such as the use of composite flour. Several studies have shown that composite flour consists of rice, bran, and moringa leaf flours. Therefore, this study aims to determine the optimal formula for composite flour in cookies with acceptable organoleptic and physicochemical characteristics. The study procedures were carried out using Response Surface Methodology (RSM) with Central Composite Design (CCD). The recommended optimal formula consisted of 22.57% rice, 21.22% bran, and 2.26% moringa leaf flours. In terms of nutrients, it contained 10.41% protein, 1.99% fiber, 5.99% moisture, 3.08% ash, 21.76% fat, and 58.76% carbohydrates. Physicochemical analysis results showed that the cookies had a yellowred color, a hard-brittle texture, 5.99% moisture, 3.08% ash, 21.76% fat, and 58.76% carbohydrate. The sensory evaluation showed that the products obtained had a brownish-green color, a slightly musty aroma, a hard texture, a strong bitter taste, a strong aftertaste, and a neutral overall appearance. Based on these results, the cookies had physicochemical and organoleptic characteristics that were moderately tolerable to the panelists.

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