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Fiametta Ayu Purwandari
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Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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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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Characterization of High Protein and Instant Cereal Fiber Drink Enriched with Probiotic Milk Powder Shania Angeline Tanuwijaya; Dwi Larasatie Nur Fibri; Endang Sutriswati Rahayu; Rini Yanti; Wahyu Dwi Saputra
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.90659

Abstract

An alternate healthy snack for school-age children can be prepared by adding sorghum and tempeh flour, which are sources of protein and fiber, to instant cereal drinks. Probiotic-enriched snacks are well-known, and several clinical studies have shown significant benefits to humans. Therefore, this study aimed to assess the effects of various ratios of sorghum and tempeh flour (5:1, 2:1, and 1:1) on physicochemical and sensory characteristics of the flakes. The viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in an instant cereal beverage was examined for 56 days at three distinct storage temperature, i.e 20, 30, and 37 °C. The 2:1 sorghum: tempeh flour ratio formulation was the most widely accepted. According to chemical analyses, all probiotic instant cereal drink formulations have the potential to be sources of fiber (6.4–10.6 g/100 g) and proteins (14.5–16.3 g/100 g). Furthermore, the probiotic instant cereal drink contains more fiber and protein than a commercial product. This product has a minimum viable count of probiotic bacteria > 6.0 log CFU/g, which is substantial enough to have positive health effects on Indonesian school-age children.
Formulation, Characteristics and Viability Probiotics Cell of Biscuit Production from Hotong Flour (Setaria italica (L) Beauv.), Walnut (Canarium indicum L.), Enriched by Probiotic Cream
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.90687

Abstract

Hotong (Setaria italica (L) Beauv.) and walnut (Canarium indicum L.) are nutrient-rich local foods from Maluku Province, Indonesia, significant health. In this context, biscuit enriched with probiotic cream are a recommended snack for enhancing nutrition and promoting balance of the intestinal microflora, at a sufficient quantity of 107 log CFU/g. Therefore, this study aimed to objectively evaluate the physicochemical and organoleptic characteristics of biscuit, as well as assess probiotic viability. The used was a completely randomized design (CRD) with three different formulation treatments containing hotong flour and walnut at ratios of 40%:10% (F1), 35%:15% (F2), and 30%:20% (F3). Probiotic cell viability was analyzed at temperatures of 20 °C, 37 °C, and 45 °C. The results showed that F3 had the most favorable formulation regarding nutritional adequacy rate with 173 kcal energy, 10% fat,  4.41% protein, 5.20% carbohydrate, and 2 g sugar. It featured a crisp texture and increasingly darker colors, in line with the outcomes of sensory evaluations. F3 was the preferred, achieving high scores for color (5.38), taste (6.13), aroma (5.13), breakability (5.86), crispness (6), aftertaste (5.02), and overall quality (6.03). Cell viability for all treatments was higher at 20 °C and remained above 107 log CFU/g.
Effect of Pressurized Blanching Time on Antioxidation Properties of Curcuma xanthorrhiza Roxb. Powder with Various Solvents
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.90728

Abstract

Javanese turmeric (JT) or Curcuma xanthorrhiza Roxb. is rhizome possessing bioactive components such as curcuminoids and xanthorrizhol that are soluble in various solvents. Therefore, this study aimed to evaluate the antioxidation properties of JT extract with various solvents for extraction. The method used was a Completely Randomized Design (CRD), with variations of pressure blanching time (0, 2.5, 5; 7.5, and 10 minutes) and solvents (80% methanol, 80% ethanol, and 80% acetone). Antioxidation properties were determined comprising antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power), phenol, flavonoid, β-carotene, curcumin, and tannin. The results showed that at a pressurized blanching time of 5 minutes, JT extract had the highest antioxidant activity. By using DPPH and FRAP methods with 57.31% RSA and 7.91 mg Ferro E/g, the highest antioxidant activity was also obtained in 80% ethanol solvent. Furthermore, phenol, flavonoid, β-carotene, tannin, and curcumin contents were 48.70 mg GAE/g, 7.28 mg QE/g, 243.83 μg/g, 2.44 ppm and 1.81%, respectively. This study showed that JT subjected to pressurized blanching had higher antioxidant activity than the fresh sample.
Exploring the Morphological and Functional Changes in Phaseolus vulgaris L Subjected to Different Durations of Heat-Moisture Treatment
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.91203

Abstract

Phaseolus vulgaris L, known as red bean, is a staple food in Indonesia. The temperature sensitivity of red bean limits the applications despite the high starch content. Therefore, this research aims to analyze the effects of heat-moisture treatment (HMT) on the properties of red bean starch, focusing on the functional and morphological characteristics. The effects of HMT (4, 5, and 6 hours at 110°C) were elevated on fresh and dried red bean starch using Completely Randomized Design. The results show that significant alterations were observed in starch properties due to HMT. Water absorption capacity (WAC) varied with HMT duration and fresh bean starch peaked at 4 hours (198.0 ± 0.1%) before declining at 6 hours (159.5 ± 0.7%). In contrast, dried bean starch showed a decrease from the native capacity of 223.5 ± 5.0% to 176.5 ± 5.0% after 6 hours of HMT. Oil absorption capacity (OAC) also changed markedly and fresh bean starch increased from 68.0 ± 2.8% to 85.5 ± 0.7%. Similarly, dried beans increased from 67.0 ± 1.4% to 83.5 ± 0.7% since the effectiveness of HMT enhanced starch interaction with water and oil molecules. In fresh and dry beans, swelling power decreased and increased with prolonged HMT, reaching a peak at 4 hours (8.57 ± 0.15 g/g). However, solubility index decreased in both types following an increase in HMT duration. The morphology of starch granules transitioned from round or elliptical shapes to more polyhedral and irregular forms, reflecting substantial structural changes. In conclusion, HMT effectively modified the functional properties of red bean starch to offer potential benefits for application in food industry.
Optimization of Tobacco Waste Extraction using Ultrasonic Assisted Extraction (UAE) to Produce Biopestiside
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.91851

Abstract

Tobacco waste has the same bioactive compounds as tobacco leaves but with lower concentrations such as nicotine, phenolic compounds, aromatic substances, and solanesols. Utilization of tobacco waste that is not optimal can be processed to produce bioactive compounds that are beneficial to the surrounding environment. Tobacco waste can be processed into biopesticides containing nicotine and solanesol which function as antifungals and antioxidants. Tobacco waste was processed using the UAE maceration method using variables of temperature (40-600C), time (15-30 minutes), and type of solvent (acetone, methanol, and 96% ethanol). The results of UAE maceration were processed using Response Surface Methodology (RSM) data to determine optimal in yield, antifungal, and antioxidant activity tests. The study produced optimal values in UAE maceration, namely using a temperature of 52.470C, 29.86 minutes, and 96% ethanol solvent with a yield of 9.92%, 97.89% antifungal, and antioxidant activity (IC50) 16.75 ppm.
Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel
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.92513

Abstract

Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel. Therefore, this research aimed to evaluate the ability of rice bran oil oleogel prepared with modified porang glucomannan as a substitute for beef fat in sausage formulations. Analysis was also carried out to obtain beef sausage with the best characteristics (similar to commercial sausage/comparison formulation) which were made by substituting beef fat using rice bran oil oleogel. Sausage formulas were made with low-fat (10% oleogel or beef fat, w/w) and high-fat (20% oleogel or beef fat w/w), with beef fat serving as control. Another sausage formula with 20% (w/w) beef fat and tapioca was prepared representing the commercial beef sausage. The findings revealed that both the fat content and the replacement of beef fat with oleogel had a significant effect (p<0.05) on cooking loss and the proximate composition (moisture, ash, fat, and protein) of beef sausages. Significant effects were also observed on the texture (hardness, cohesiveness, springiness, gumminess, and chewiness) and sensory properties of the sausages. There is a significant effect on texture (hardness, cohesiveness, springiness, gumminess, and chewiness) as well as sensory characteristics of beef sausage. Substituting 20% of beef fat with oleogel resulted in the most favorable sensory characteristics, closely resembling those of the control formulation containing 20% beef fat combined with tapioca. In conclusion, rice bran oil oleogel formed from porang glucomannan as an oleogelator could be used as a substitute for beef fat in sausage processing.
The Quality Characteristics of Porang Flour Processed By Soaning, Flouring, Sifting, and Blowing Treatment
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.92592

Abstract

Porang (Amorphophallus oncophyllus) is a raw material for glucomannan flour, which is widely used as a thickener in the food industry. However, the high oxalates in its flour can pose health risks when consumed in excess. Therefore, this study aimed to analyze the quality characteristics of porang flour processed through grinding with a hammer and disk mill, followed by polishing, sieving, and air blowing using a cyclone separator. The primary processing stages include the use of hammer and disk mills, a polishing machine, a Tyler sieving machine, as well as a cyclone separator equipped with a blower. The results showed that the quality of porang flour subjected to two polishing treatments produced a specific gravity of 0.559 g/cm 3 . Furthermore, the optimal processing method included hammer milling with a Sanindo  polished cycles. This led to the production of porang flour with the lowest calcium oxalate content (0.22%), high glucomannan concentration (31.56%), and high viscosity (14666.7 mPas).
Boiler Ash of Oil Palm Shell as Adsorbent for Lead Adsorption
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.
Fermented Aloe vera Juice: A Prebiotic Potential and Metabolite Profile Analysis
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.93738

Abstract

Probiotics are health-beneficial microorganisms found in the human digestive tract, and Aloe vera (Aloe vera var. chinensis (L.) Baker) is potentially a source of prebiotics that support the growth of probiotics. Therefore, this research aims to analyze the effect of Aloe vera juice on Lactobacillus rhamnosus ATCC 9595 growth, total lactic acid, total reducing sugars, antioxidant activity, total Short Chain Fatty Acid (SCFA), and metabolite profile. Four experimental groups of Aloe vera concentration were used (0%, 25%, 50%, and 75%), each with three different incubation times (0, 24, and 48 hours). Bacterial growth was analyzed using Total Plate Count and pH measurement, while total lactic acid, total reducing sugars, and antioxidant activity were analysed by titration, 3,5-dinitrosalicylic acid (DNS) technique, and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) test, respectively. SCFA was measured using Gas Chromatography-Mass Spectroscopy (GC-MS), and substances potentially associated with probiotic metabolic activities were identified using targeted Ultra High-Performance Liquid Chromatography (UHPLC)-High-Resolution Mass Spectrometry (HRMS). The results showed that after 48 h, Aloe vera juice with a concentration of 50% (v/v) significantly increased bacterial colonies by 85.49% and antioxidant activity by 36.13%, 75% (v/v) significantly decreased pH by 24.67%, and 25% (v/v) significantly increased total lactic acid. Acetic acid was detected during SCFA assessment, with the highest concentration found in the group of 25% Aloe vera. Targeted UHPLC-HRMS analysis identified aloe emodin, butyric acid, lactic acid, citric acid, and hydroxy aloin in the fermented Aloe vera juice. The highest metabolite content was citric acid (area max 2.95x10 9 ), a tricarboxylic acid, and all experimental groups had no significant effect on lowering total reducing sugars. These results present the promising prospects of Aloe vera juice as a natural resource for prebiotics to thrive and generate beneficial metabolites with antioxidant properties through metabolic processes.
Development Strategy of Red Seaweed Industry (Rhodophyta) in the Poleang Minapolitan Cluster Bombana Regency
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.94052

Abstract

Indonesia is the world’s largest producer of red seaweed, but its utilization as a source of economic growth is still not optimal, as evidenced by the large amount of exports in raw form, insufficient land utilization, and harvest yields that do not meet standards. This study aims to formulate development strategies for the red seaweed industry in the Poleang sub-district of Bombana Regency through the identification of internal and external conditions. Data was collected through observation, interviews, and questionnaires. The analysis used includes descriptive, financial, and SWOT analysis. The results of the study show that the red seaweed industry in Poleang still faces various challenges, such as red seaweed production that does not meet standards, unstable production volumes, seaweed processing plants operating below full capacity, low educational levels among farmers, limited market access and capital resources for farmers, the absence of structured farmer groups, the suboptimal role of financial institutions, climate and weather changes, pests and diseases, and highly volatile seaweed prices. However, there are also significant development opportunities, such as the availability of extensive cultivation areas conducive to seaweed growth, a sufficient labor force, experienced farmers, relatively easy seaweed marketing, simple cultivation techniques, the availability of tissue culture technology and processing industries, profitable cultivation efforts with an RC ratio of 1.94, and the significant potential of the red seaweed market and its processed products both domestically and internationally. Strategies that can be implemented for the development of the red seaweed industry in the Poleang Sub-district cluster of Bombana Regency include optimizing seaweed production through resource optimization, improving productivity and production quality, enhancing the role and functions of institutions, increasing human resource capacity, promoting the use of high-quality seeds, and establishing and strengthening partnership and marketing patterns for seaweed.

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