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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 1,450 Documents
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Sensory Mapping Using Flash Profile and Check-All-That-Apply Methods to Evaluate Flavor of White Basic Seasoning in Different Cooking Methods Rully, Rizal Dziki; Fibri, Dwi Larasatie Nur; Supriyadi, Supriyadi
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.116074

Abstract

White basic seasoning (bumbu dasar putih) is an important component of traditional Indonesian cuisine that contributes significantly to the flavor of many dishes. Therefore, this study aimed to characterize the sensory profile of white basic seasoning prepared with four cooking methods, including boiling, steaming, frying, and roasting, using two rapid sensory methods known as Flash Profile (FP) and Check-All-That-Apply (CATA). A total of 40 untrained panelists evaluated the samples of seasoned tempeh as model matrix, and 17 sensory attributes were generated through a Focus Group Discussion (FGD). FP data were analyzed using Generalized Procrustes Analysis (GPA), while CATA data were analyzed with Cochran’s Q test followed by Correspondence Analysis (CA). The results showed that cooking methods significantly influenced the intensity and diversity of flavor attributes. Sensory mapping from FP indicated that the first two dimensions explained 41.97% of the total variance, distinguishing samples based on attributes such as sour, smoky, bitter, sweet, mild, and bland. Samples processed by roasting and frying were associated with intense attributes including roasted, smoky, nutty, and bitter, while boiling and steaming methods produced fresher and milder attributes. Similarly, CA of the CATA data clarified a large proportion of sensory variation (F1 = 56.03%; F2 = 15.39%), where boiled samples were associated with sweet, earthy, and mild attributes. Roasted samples were connected to pungent, roasted, bitter, and astringent attributes. In conclusion, FP effectively identified differentiating attributes among samples, and CATA captured panelists’ perceptions of dominant flavor attributes.
Dry-Heat Conjugation Improves the Stability of Whey Protein-Stabilized Emulsions under Electrolyte and Heat Treatments A'yun, Qurrotul; Hidayat, Chusnul; Van der Meeren, Paul
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.118373

Abstract

Dry-heat conjugation of whey protein with its innate lactose has successfully improved the heat stability of whey protein concentrate (WPC) when applied as an emulsifier. However, the emulsion stability was only measured towards heating. Meanwhile, other stress conditions such as the presence of electrolyte may also be involved during processing. Understanding the latter could largely enhance the industrial application of conjugates. To achieve that goal, the current study examined the ability of whey protein-lactose conjugates to stabilize oil-inwater (o/w) emulsions towards the presence of electrolytes (CaCl2 ) by adding 5 mM of CaCl 2 in the aqueous phase during emulsion preparation, towards storage at refrigerator temperature (4 o C). Furthermore, the stability of emulsions in the presence of electrolyte were evaluated towards thermal stress conditions (i.e. heating at 60 and 80 o C for 30 minutes) followed by particle size and emulsion evaluation. Furthermore, the properties of the conjugates which may influence these functionalities were also investigated. The results indicated the enhanced ability of whey protein-lactose conjugates as an emulsifier to stabilize the emulsions upon applying destabilizing forces. Especially, conjugates obtained upon 8 hours dry heating (18% conjugation degree) exhibited the best stabilization capacity. They retained the submicron emulsion upon a combination of electrolyte addition and heat treatment. The conjugate-stabilized emulsions also showed delayed creaming and a prolonged storage stability. This improved functional properties may had been resulted from the enhanced water binding ability of the protein conjugates as revealed by the time domain nuclear magnetic resonance (TD-NMR) assay. These results denoted the potential application of the obtained whey protein-lactose conjugates as an efficient emulsifier with improved emulsion stabilizing capacities.
Cover Vol. 46 No. 2 Vol. 46 No. 2, Cover
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.121519

Abstract

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Determination of Optimum Conditions for Biodiesel Synthesis from Bulk Palm Oil Using Red Mud-CaO Catalyst Sri Nurdianty; Thamrin Usman; Winda Rahmalia
agriTECH Vol 45, No 1 (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.79978

Abstract

The synthesis of biodiesel from bulk palm oil using methanol and a heterogeneous catalyst, red mud-CaO, has been carried out. This research aimed to investigate the effect of the ratio of red mud-CaO, percent catalyst, and reaction time on the conversion of methyl ester. Red mud and CaO catalysts were obtained from calcining red mud and clay bath CaCO3 (calcium carbonate) waste at 200°C and 900 o C for 5 and 4 hours, respectively. Biodiesel synthesis was carried out by adding bulk palm oil:methanol (1:10 v/v) and red mud-CaO heated for 1, 2, and 3 hours at 65 o C. In addition, the reaction was followed using thin-layer chromatography (TLC) and Gas Chromatography-Mass Spectrophotometry (GC-MS). Optimum reaction conditions were obtained at the ratio of red mud-CaO (1:1 w/w), catalyst 5%, and time of 2 hours indicated by the total formation of methyl ester on TLC plate. Meanwhile, red mudCaO (1:1 w/w) catalyst was characterized by x-ray diffraction (XRD) and x-ray fluorescence (XRF) to determine the crystal structure and element composition. The analysis was carried out using Fourier transform infra-red (FTIR) to determine the functional groups of catalyst. XRD characterization results showed that there were 4 highest peaks, namely 29.29° (CaCO3 ), 33.99° and 17.93° (Ca(OH)2 ), and 11.59° (aluminum silicate mineral). The 4 highest elemental contents were Ca, Fe, Al, and Si. FTIR characterization showed the peak wavenumbers 3641.60 cm -1 (Ca(OH)2 ),1423.47 cm -1 (O-C-O bond of carbonate), 981.77 cm -1 and 986.69 cm -1 (Si-O), 875.68 cm -1 and 713.66 cm -1 (Ca-O), 366.48 cm -1 (Al-O), and 426.27 cm -1 (Fe-O). According to GC-MS analysis, the most formed methyl ester compositions were methyl oleate (47.35%) and methyl palmitate (40.13%).
Environmental Ergonomic Analysis in MSMEs of ‘Karak’ using Working Environment Approach, HIRARC, and Kansei Engineering Firstama Saka Adiatmaja; Mirwan Ushada; Didik Purwadi
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.79984

Abstract

The working environment in Micro, Small, and Medium Enterprises (MSMEs) is considered less than ideal based on the Indonesian Minister of Health Regulation Number 70 of 2016 concerning Standards and Requirements for Industrial Working Environment, in relation to temperature, lighting, noise intensity, and humidity. Therefore, an analysis is necessary to improve MSMEs’ ability to create an ideal working environment. This study aimed to analyze and improve working environment ergonomics by focusing on the physical working environment, workers preferences and sensitivities, as well as work environment risks associated with various factors. The case study examined MSMEs in Klaten Regency, Central Java. The methods used included working environment observation, HIRARC (Hazard Identification, Risk Assessment, and Risk Control), Kansei engineering, and multiple linear regression (MLR). Specifically, HIRARC was used to assess risks, Kansei engineering to identify workers preferences and sensitivities, and MLR to determine correlations between variables. One of the risky working conditions was observed at the smoking and frying workstation, where the temperature reached 32.81˚C, exceeding the reference value of 31˚C. Lighting levels were recorded at 101.09 lux, below the recommended 200-500 lux. Noise levels measured 68.38 dB, within the acceptable limit of 85 dB, while humidity was 52.63% compared to the reference value of 51.36% ± 5.72%. HIRARC assessment classified the risk level at the smoking and frying workstation as medium to extreme. Furthermore, Kansei engineering identified key perception variables, namely dark vs. light, dirty vs. clean, unpleasant vs. pleasant, stuffy vs. cool, and hot vs. cold. The results showed working environment parameters significantly correlated with HIRARC and Kansei engineering variables, which consequently correlated with HIRARC.
Ethanolysis Pretreatment of Crude Palm Oil in High Shear Reactor Hidrotunnisa Hidrotunnisa; Rini Yanti; Chusnul Hidayat
agriTECH Vol 45, No 1 (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.81499

Abstract

Crude palm oil (CPO) is characterized by high carotenoid content, dissolving in the oil system and causing a difficult extraction process. To overcome this problem, transesterification of CPO with ethanol was performed to improve the carotenoid extractability using sodium hydroxide as a catalyst. Therefore, this study aimed to investigate the effect of ethanolysis parameters on the carotenoid and fatty acid ethyl ester (FAEE) content of CPO. FAEE content was quantified by thin-layer chromatography and total carotenoid content (TCC) was determined through a UV-Vis spectrophotometer. Reaction time (15-150 min), catalyst concentration (0.65-3.25%), reaction temperature (3070 ℃), and stirring speed (500-2000 rpm) were determined by one factor at a time (OFAT) design. The results showed that ethanolysis time and temperature did not affect TCC along the study range, while ethanolysis time of 45 minutes and temperature of 70 ℃ increased FAEE content. Additionally, catalyst concentration of 1.95% and stirring speed at 2000 rpm increased TCC and FAEE. The best ethanolysis parameters were obtained at 45 minutes, the temperature of 50 ℃, catalyst concentration of 1.3%, and stirring speed of 2000 rpm, yielding FAEE 1358±16 ppm and TCC 99.9±0.2%. This showed that ethanolysis produced high FAEE content and improved carotenoids in the oil system.
Microbial Conversion of Rice Straw Into Lactic Acid Through Simultaneous and Separate Hydrolysis and Fermentation Eva Yuliana; Retno Indrati; Francis Maria Constance Sigit Setyabudi; Dewi Pujo Ningsih; Sardjono Sardjono
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.81924

Abstract

Lactic acid is often produced from lignocellulosic materials through various steps, including pretreatment, hydrolysis, and fermentation. Therefore, this study aims to evaluate the conversion of lactic acid from rice straw using simultaneous and separate hydrolysis and fermentation. The process was initiated with and without pretreatment using Ca(OH)2 at 85 °C for 16 hours, followed by hydrolysis using Trichoderma reesei PK1J2 and fermentation with Rhizopus oryzae AT3. Hydrolysis and fermentation were performed simultaneously and separately. The results showed that pretreatment could reduce lignin content, but this process was not needed because Trichoderma reesei PK1J2 degraded lignin during hydrolysis. In addition, fermentation conditions in this study could not support the production of lactic acid by Rhizopus oryzae AT3. Based on biomass growth during the treatment, simultaneous hydrolysis and fermentation (108 mg/g dry substrate) was better compared to separate hydrolysis and fermentation (104 mg/g dry substrate).
Antioxidant Activity and Quality of Frozen Yoghurt with Moringa oleifera Lamk. Leaves Extract Primaningrum Dian Indah Sari; Yuliana Reni Swasti; Ekawati Purwijantiningsih
agriTECH Vol 45, No 1 (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.83392

Abstract

Moringa oleifera Lamk. (Moringa) is a plant widely distributed across various regions in Indonesia. The leaves of Moringa oleifera Lamk. contain higher nutritional value in protein and minerals compared to the green vegetables that are commonly consumed. This plant can be used to improve the quality of frozen yoghurt, a functional food that is currently popular due to the existence of Lactic Acid Bacteria (LAB), which is good for digestion. Therefore, this research aimed to improve the nutritional quality of frozen yoghurt using Moringa oleifera Lamk. Leaves Extract (MOLE), which is high in antioxidants and protein. However, MOLE does not reduce the viability of LAB. The viability of LAB decreases when phytochemical content with the ability as an antibacterial is added. The soluble fiber content of MOLE is able to improve the texture of frozen yoghurt. In this research, four different frozen yoghurt samples were produced with the addition of MOLE in various ratios (0%, 10%, 20%, and 30%). The analysis shows that frozen yoghurt with 30% MOLE produces the highest antioxidant activity and viability of probiotics. The content of product with 30% MOLE includes 2.85±0.13% fat, 10.07±0.44% protein, 1.10±0.01% ash, 26.4±0.35% total solid (TS), 21.67±0.58% total soluble solid (TSS), 78.66±1.31% overrun, 807±5.77 (s) melting rate, 0.86±0.02% titratable acidity, and 5.4±0.02 pH. It also contains 8.58±0.52 log CFU/mL LAB, Salmonella negative/25 g, 102.26±0.13 mg GAE/100 mL of total phenolic, and 87.78±0.64% of antioxidant activity.
Risk Mitigation of Fresh Milk Supply Chain Based on Vulnerability Analysis in Boyolali Regency, Indonesia Warastra Nur Annisa; Adi Djoko Guritno; Anggoro Cahyo Sukartiko
agriTECH Vol 45, No 1 (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.85945

Abstract

Fresh milk in Boyolali Regency is currently unable to meet the demand of the processing industry because the quantity is limited and the quality is below the standard. The large number of activities at each tier and the long supply chain flow for fresh milk have the potential to cause a decrease in quality and quantity, making it vulnerable to risk. Therefore, this research aimed to analyze risk management in supply chain and provide mitigation proposals. Data were collected by in-depth interviews with 51 respondents using purposive and snowball sampling techniques. The variables examined include supply chain flow of fresh milk, risks at each tier, causes and impacts of risks, as well as likelihood, severity, and capacity to manage risk. Data processing used ISO 31000:2018 and the Rapid Agricultural Supply Chain Risk Assessment (RapAgRisk) method to assess risk vulnerability. The results showed that in Boyolali Regency, fresh milk supply chain consists of four tiers, namely farmers, as well as milk couriers, collectors, and processors, comprising processing industry and street vendors. Mitigation proposals were given for nine risks in the categories of high, moderate, and low vulnerability. These risks include high animal feed prices, low forage availability, cows being attacked by foot and mouth disease (FMD), adulteration of fresh milk, the amount of fresh milk received by couriers and collectors fluctuating, rejection, sudden demand, and excess stock of fresh milk. Subsequently, risk mitigation proposals were provided to maintain quality and increase fresh milk production.
Risk Mitigation Analysis of Wet Cocoa Beans Supply Chain in North Luwu Regency Winda Kamal; Novita Erma Kristanti; Anggoro Cahyo Sukartiko
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.

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