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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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Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics Anna Fajariyah; Endang Sutriswati Rahayu; Titiek Farianti Djaafar; Tyas Utami; Dian Anggraini Suroto; Tri Marwati
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.
Physicochemical Characteristics of Potato (Solanum tuberosum L.) after Chitosan Coating and Storage at Various Temperature Widya Mudyantini; Vionita Dyah Pramesthi; Suranto Suranto; Solichatun Solichatun; Ari Pitoyo; Suratman Suratman; Purin Candra Purnama
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.87199

Abstract

Potato (Solanum tuberosum L.) plant is widely favored due to its versatility in various processed products, but perishable. This study aimed to determine the effect of chitosan coating and storage at various temperatures on the physiological and chemical characteristics of potato tubers. This research used 2 variables, namely the concentration of chitosan (0, 1, 1.5 and 2%) and storage temperatures of 0, 10 and 25°C. The parameters observed included tuber skin color, weight loss, hardness, the thickness of the chitosan layer and tissue penetration, oxygen levels, water content, starch degradation, reduced sugar content, and sprouting amount. Furthermore, data were analyzed using the Analysis of Variance (ANOVA) test. The results showed the effect of chitosan coating and storage temperature on weight loss, color, oxygen level, hardness, water content, starch degradation, and reduced sugar content in potato tubers during storage. The most effective treatment was 1.5% chitosan coating combined with a storage temperature of 10°C.
Effects of Mixed Yeast Fermentation on Volatile Compounds Composition of Arabica Coffee Beans Whitney Jovanka Utami; Dian Anggraini Suroto; Francis Maria Constance Sigit Setyabudi; Alyssa Putri Davinia; Dyah Sekar Purnama Ratri
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.
Root System Traits and Their Association with The Yield of Safflower under Different Irrigation Regimes Masomeh Ganji; Serolah Galeshi; Hamid Jabbari; Forough Sanjarian; Benjamin Torabi
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.89573

Abstract

Root system is recognized to play a crucial role in enhancing plant tolerance and stability during drought conditions. Therefore, this study aimed to assess safflower (Carthamus tinctorius L.) genotypes under various irrigation regimes and explore the relationship between root traits and yield. A two-year factorial experiment was conducted with three spring safflower genotypes, namely Parnian, Goldasht, and Kazak under two irrigation regimes, including full and deficit. Irrigation treatments maintained residual moisture levels at 60% and 20% of available water. Root traits such as biomass (RB), length (RL), diameter (RD), dry weight (RDW), and root length density (RLD) were measured. Additionally, seed yield (SY), yield components, and oil content (OC) were assessed in all treatments. The results showed that drought stress reduced safflower RB and RL, but Kazak genotype had a significant increase in RDW (48%) and RL (12%) under deficit irrigation. Root biomass distribution and RLD varied among genotypes across soil layers. Parnian and Goldasht genotypes had the highest root biomass at 30 cm depth with full irrigation, while Kazak showed the highest values at 60-90 cm depth under deficit irrigation. Drought stress significantly reduced safflower SY by 71% and Kazak genotype showed the highest SY under deficit irrigation, suggesting better performance stability. SY had a strong positive correlation with RDW (0.57) and RD (0.84), indicating a significant relationship. Furthermore, SY was significantly correlated with RLD at depths of 60-90cm (0.72-0.68). These results suggested that root traits such as RDW, RD, and RLD in deeper soil layers were crucial for breeding programs aiming to develop drought-tolerant genotypes.
Isolation and Production of γ-Aminobutyric Acid (GABA) from Lactic Acid Bacteria from Seredele, a Balinese Fermented Soybean Ida Bagus Agung Yogeswara; Ni Wayan Nursini; Purwaningtyas Kusumaningsih; I Gusti Ayu Kusumawati
agriTECH Vol 45, No 4 (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.89673

Abstract

γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter with beneficial effects on human health. Therefore, this study aimed to isolate lactic acid bacteria (LAB) from seredele, a Balinese fermented soybean, with GABA-producing potential. 16S rRNA sequencing was used to assess bacterial communities in seredele, with Providencia, Enterococcus, Vagococcus, and Bacillus identified as the predominant genera. The results showed that strains S11B and S211K produced the highest GABA levels and were identified as Limosilactobacillus fermentum and Enterococcus faecium, respectively. E. faecium S211K had maximum GABA production at 24 hours of cultivation, while L. fermentum S11B had maximal production at 48 hours. Both strains remained viable for up to 120 hours of cultivation. In conclusion, seredele serves as a source for isolating GABA-producing LAB, emphasizing the significance of local LAB with functional properties.
Characterization of Microparticles Extracted from Wasabi (Wasabia japonica) as a Natural Food Preservative for Fresh Chicken Meat Daimatul Mahmudah; Fizriyatul As'idah; Rukmini Rukmini; Khoirin Maghfiroh
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 Rossy Pratiwi Diposari; Sri Rahayoe; Devi Yuni Susanti
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.
Kinetics of Porang (Amorphophallus oncophyllus) Chips during Storage at Various Temperatures Fajriyah Dian Munawwaroh; Sri Rahayoe; Nursigit Bintoro
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.90014

Abstract

Porang chips are dried food products that easily absorb moisture from storage environment. This highlights the need for storing porang chips under appropriate environmental conditions to maintain quality by controlling temperatures and humidity of storage area. Therefore, this study aimed to assess quality characteristics of porang chips by analyzing the rate of change using the kinetics model and determining storage period at various temperatures. Porang chips were stored at a relative humidity (RH) of approximately 70% and temperatures of 15 ℃, 20 ℃, 25℃, and 30 ℃ for 90 days. The parameters measured were moisture content, hardness, density, color, glucomannan, and ash content. The rate of quality change in hardness and density of chips was analyzed using the kinetics model that was validated through the Arrhenius equation. After the validation test confirmed its accuracy, storage period was determined based on the hardness parameter. The measurement of porang chips parameters was analyzed using ANOVA with Duncan’s post hoc test to assess the effect of storage temperatures. The results showed that storage temperatures affected hardness and density parameters but did not affect the color, glucomannan, and ash content. The kinetics analysis of changes in hardness and density of porang chips followed a zero-order reaction, showing that higher storage temperatures produced larger rate constant values. Validation using the Arrhenius equation yielded the following equations for density Y = -5154.5 + 9.1773 and hardness Y = -2152.4 + 2.3371. The determination of shelf life for porang chips based on the hardness parameter resulted in values of 386, 345, 312, and 271 days at storage temperatures of 15 ℃, 20 ℃, 25 ℃, and 30 ℃, respectively.
Snacking Habits and Level Acceptance of Freeze-Dried Probiotic Yogurt Snacks by Children Novia Nur Aini; Rini Yanti; Dwi Larasatie Nur Fibri; Tyas Utami; Endang Rahayu
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.) Ika Dyah Kumalasari; Aprillia Rizki Melati
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.

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