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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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Effect of Withering and Drying Process of Cemara Udang (Casuarina equisetifolia) Leaves to Functional Herbal Tea
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.94351

Abstract

The industry is intensively producing health product from herbal plants to combat free radicals and prevent the potential of cancer disease in the body. In Indonesia, Cemara Udang (Casuarina equisetifolia) leaves have been investigated as herbal tea product for antioxidant purposes as a free radical scavenger from various plants. This herbal tea requires significant attention during processing to produce a quality final product. Therefore, this research aimed to examine the effect of setting withering times of 14 and 16 hours, along with a drying temperature of 40 and 50 °C on cemara udang leaves. Product quality was evaluated based on the chemical components and nutritional characteristics of tea, such as moisture content, pH, antioxidant activity, total phenolic content, and vitamin C, as well as sensory aspects. The evaluation was carried out based on the degree of preference for color, aroma, and taste. Fresh cemara udang samples had 46.57% moisture content, pH 7.05, 131.53 µg/mL IC50 value, 1.53 mg/100 g total phenolic, and 43.46% vitamin C. Based on the degree of preference, color, flavor, and taste hedonic score had 3.11, 2.57, and 1.94 out of 7.00, respectively. Tea of cemara udang that was withered for 16 hours and dried at 50°C showed good quality stability with favorable sensory attributes. This varies significantly compared to the control, with 10.32% moisture content, pH 7.04, 137.94 µg/mL IC50 value, 1.2 mg/100 g total phenolic, and 29.26% vitamin C. Furthermore, color, flavor, and taste hedonic scores had 6.37, 6.03, and 6.27 out of 7.00, respectively.
The Effect of Red-Blue Led Intensity on the Growth and Yield of Lettuce Varieties Cultivated Using NFT Hydroponics
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.94942

Abstract

Optimizing the growth of lettuce (Lactuca sativa) under controlled lighting conditions is essential for improving indoor farming systems. Therefore, this study aims to examine the effect of the intensity of 3030 LED (light emitting diode) type 7520 red-blue Grow Light on the growth of 3 Lettuce varieties, which were cultivated using NFT hydroponics. The study procedures were carried out using Completely Randomized Design (CRD) with 2 factors. These factors included 1) intensity of the red-blue SMD 3030 LED Grow Light type 7520 with levels of 0%, 30%, 70%, and 100%, and 2) lettuce varieties, namely Batavia Caipira, Red Rapid, and New Grand Rapid. Data obtained were analyzed for variance at the 5% level and the Honest Significant Difference Test at the 5% level. The results showed that giving a red-blue SMD 3030 type 7520 LED Grow Light with an intensity of 100% to Batavia Caupa lettuce variety produced the highest number of leaves at 35, 42, and 45 days after sowing (DAS). Moreover, an intensity of 70% led to greater plant height, which was observed to be better at 45 days after sowing. LED lights with 100% intensity promoted superior growth in leaf area, fresh stover weight, and fresh root weight compared to other intensities. New Grand Rapid variety exhibited a plant height of 47 cm, a leaf area of 109.1 cm², a fresh stem weight of 144.2 g, and a dry root weight of 1.8 g, outperforming the other varieties. Meanwhile, Batavia Caipira variety produced a greater number of leaves (29.3 leaves) compared to others.
Physicochemical Characteristics and Antidiabetic Potential In Vitro of Analog Rice Based on White Greater Yam (Dioscorea alata) and Yellow Pumpkin (Cucurbita maxima)
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.
Flavor of Over-Fermented Tempeh Affected by Fermentation Period, Packaging, and Blanching
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.98023

Abstract

Over-fermented tempeh is traditional ingredient in Indonesian dishes, serving as a seasoning due to the unique flavor. Therefore, this study aimed to evaluate the effect of different fermentation periods, packaging types, and blanching processes on flavor of over-fermented tempeh powder. The results showed that tempeh amino acid composition increased with a prolonged fermentation period. However, the type of packaging and blanching process did not significantly affect these parameters. Changes in the concentration of chemical composition, such as amino acids and sugar, affected the sensory perception. Longer fermentation period was found to increase the amounts of amino acids contributing to umami and bitter tastes, while sugar content decreased with extended fermentation and in samples subjected to blanching. Nucleotide composition umami taste was more pronounced in plastic samples and those not subjected to blanching. Sensory evaluation also showed variations in the intensity of umami, bitter, sour, sweet tastes, and pungent, woody, floury, and rancid flavor. Based on the results, optimal fermentation period for producing over-fermented tempeh powder was approximately seven days, where the compositions of sugars, amino acids, and nucleotides remained relatively high. After complete fermentation, the concentration of bitter amino acids was excessively high and remained acceptable to consumers. These results showed the effect of fermentation period on flavor profile of over-fermented tempeh powder, providing valuable insights for application in food product development.
Physicochemical and Sensory Quality of Noodle with Taro and Gembus Flour
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.98089

Abstract

Consuming low glycemic index (GI) foods is crucial for managing glycemic control in people with diabetes mellitus (DM). Meanwhile, taro (Colocasia esculenta L. Schott) flour, recognized for low GI and resistant starch content, along with gembus flour, rich in fiber and protein, are potential substitutes in the formulation of dried noodle designed for DM diets. This study aimed to investigate five formulations namely F0 to F4 with varying percentages of taro and gembus flour using a completely randomized design. The parameters analyzed include energy content, proximate composition (carbohydrates, protein, fat, moisture, ash), dietary fiber, resistant starch, starch digestibility (using Kjeldahl, Soxhlet, and AACC 66-50 methods), as well as cooking quality. Statistical analysis used Kruskal-Wallis, Mann-Whitney, and one-way analysis of variance (ANOVA) with post-hoc tests to assess differences. Organoleptic quality was evaluated using hedonic and Just About Right (JAR) scales, while GI and glycemic load (GL) were determined by comparing glucose response curves. The results showed that higher gembus flour content reduced energy content, carbohydrates, starch digestibility, and GL, while increasing protein, fat, ash, dietary fiber, resistant starch, and cooking loss. The optimal formulation, F4 (20% taro flour, 20% gembus flour), was favored due to the balanced nutritional profile indicated by lower levels of carbohydrates and fat with higher levels of protein and fiber, as well as consumer preference. In conclusion, substituting taro and gembus flour in dried noodle significantly impacts nutritional composition, cooking quality, organoleptic attributes, and glycemic response, making both suitable alternatives for managing DM dietary needs.
Evaluating Effect of Continuous and Supplementary Irrigation Regimes on Vegetative and Reproductive Growth of Quinoa
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.98683

Abstract

Quinoa is a nutritious pseudo-cereal with considerable tolerance to various environmental stresses, making it a promising candidate for introduction into Iran’s agro-systems. In this study, effect of seven irrigation treatments on growth and yield of quinoa was investigated at the Sarayan Agricultural Faculty, during 2017. Irrigation treatments included continuous irrigation (CI) during the growing season with intervals of 1, 2, and 3 weeks (CI1W, CI-2W, and CI-3W, respectively), supplementary irrigation (SI) with 1, 2, and 3 times during the last month of plant growth (SI-1T, SI-2T, and SI-3T, respectively) and stopping irrigation after plant emergence (SIAE: Just two times irrigation for germination and emergence). The effect of irrigation management was significant on chlorophyll index (measured by SPAD meter: Soil Plant Analysis Development), panicle length (PL), 1000-grain weight, biological yield (BY), seed yield (SY), and harvest index (HI). Irrigation management affected all measure parameters, such as SI, in particular SI3T, which improved the amount of SPAD compared to the other treatments. The highest PL was gained in CI treatments, while there was no significant difference between all SI treatments with SIAE. The best treatment in terms of BY, was CI-1W (2440 kg/ha) followed by CI-2W and CI-3W, while SIAE showed the lowest BY (1092 kg/ha). SY for both CI (250, 211, and 245 kg/ha for CI-1W, CI-2W, and CI-3W, respectively) and SI (225, 173 and 143 kg/ha for SI-3T, SI-2T, and SI-1T, respectively) managements was more than SIAE (78 kg/ha). SI had a positive effect on HI, thereby the highest value of this index was gained in SI3T (21.6%) and SI-2T (18.5%). In summary, quinoa showed substantial tolerance to drought stress, producing viable SY even under semi-rainfed (SIAE) conditions. These results highlight quinoa’s potential as a robust crop for arid and semi-arid regions, where water availability is a limiting factor.
Physicochemical Characterization of Kaffir Lime Leaves (Citrus hystrix D.C.) Powder with Oxidized Starch Encapsulation
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.100150

Abstract

Kaffir lime leaves (Citrus hystrix D.C.) contain various bioactive compounds, including phenols, terpenoids, alkaloids, and flavonoids. These bioactive constituents are highly susceptible to degradation. Therefore, encapsulation is necessary to enhance their stability. The use of maltodextrin as the sole coating material often results in particle agglomeration and weak microcapsule structures. This research evaluated how the ratios and concentrations of coating materials affect the physicochemical properties of kaffir lime powder. This research involved the preparation of starch using the photooxidation method, the extraction of kaffir lime leaves, the production of kaffir lime leaves powder, and the analysis of kaffir lime leaves powder. The parameters evaluated included moisture content, hygroscopicity, solubility, and Fourier Transform Infrared (FTIR). Data were analyzed using the Analysis of Variance (ANOVA) test with a significance level of ≤ 0.05. The results showed that the combination of photooxidized starch and maltodextrin as an encapsulation material, at a total concentration of 60% had a moisture content of 9.18%, hygroscopicity 5.71%, solubility 61.91%, polyphenol content 5.33 mg GAE/g, and polyphenol damage 10,06%.
Free Fatty Acid Adsorption of Crude Palm Oil by Modified Fly Ash
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.100162

Abstract

This study used modified fly ash as a material to adsorb free fatty acid in Crude Palm Oil. One or two types of modification treatments in previous studies were used to investigate the effect on the absorption process. Therefore, this study focused on the capacity of the modified fly ash in adsorbing FFA with varying concentrations and durations of adsorption. Modification of fly ash began through leaching process using hydrochloric acid (HCl), followed by activation using hydrogen peroxide (H₂O₂), and reactivation using cocamidopropyl betaine (CAPB) surfactant. Scanning Electron Microscope Energy Dispersive X-Ray (SEM-EDX) is used to analyze the morphology and elements, while a Gas Sorption Analyzer (GSA) is used to analyze the pore radius, surface area, and pore volume of modified fly ash. Based on SEM-EDX result, fly ash had an amorphous shape with silicon (32.15%) and oxygen (50.29%) as the major elements. While GSA showed that the surface area, total pore volume, and average pore diameter were 15.34 m²/g, 0.02 cc/g, and 3.23 nm, respectively. Furthermore, modified fly ash had adsorption efficiency and capacity of 44.38%±0.21 and 140 mg/g±0.21, respectively. Then, adsorbent mass of 6% w/w and adsorption duration of 60 minutes recorded as the optimal condition of FFA adsorption process using fly ash. The maximum permissible FFA in cooking oil based on Standar Nasional Indonesia (2019) was 0.30%. Because of that, multi-stage adsorption was carried out to reduce the FFA in order to comply with Standar Nasional Indonesia (2019). The adsorption with twice repetition can produce CPO with FFA < 0.30% (initial FFA content of 1.2%). Due to the reduction level of FFA, the yield of the CPO obtained from each step was ±60-80%. This study could be applied in industry to reduce the FFA content and enhance the CPO quality.
Enhancing Robusta Sensory Profile using Indonesian Lactic Acid Bacteria and Yeast as Fermentation Starter
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.103462

Abstract

In Indonesia, the majority of coffee production consists of Robusta which is predominantly sold as green beans. However, traditional processing methods without fermentation often lead to inconsistent quality. Therefore, this study aims to enhance Robusta green coffee bean quality and consistency by conducting fermentation using the lactic acid bacteria Enterococcus faecium and the yeast Pichia fermentans as starter cultures. Fermentation was conducted for 5 days at 30 °C, then every 24 hours, coffee beans were sampled for pH analysis, total yeast, and lactic acid bacteria count. Before and after fermentation, coffee bean samples were analysed for reducing sugar content using the DNS method, as well as chlorogenic acid and amino acid content using HPLC. Sensory analysis was conducted after fermentation. The results showed that after five days of fermentation, a decrease in pH was observed in all treatments. The application of the starter culture consisting of Pichia fermentans accelerated the growth of the total yeast population, while the addition of Enterococcus faecium enhanced the total lactic acid bacteria population. Fermentation caused a reduction in the reducing sugar content of all treatments. However, a significant rise in chlorogenic acid content was found in the treatment using Pichia fermentans, the combined treatment of Pichia fermentans and Enterococcus faecium, as well as in the control. The highest amino acid content after fermentation was generally obtained using the Pichia fermentans single-starter treatment, with the highest alanine, arginine, aspartic acid, leucine, glutamic acid, isoleucine, phenylalanine, valine, threonine, and tyrosine content. The treatment also produced the highest final cupping score of 81.65, classifying the sample as Fine Robusta coffee. This suggests that Pichia fermentans has the most beneficial effect on coffee quality. The cupping scores of brewed coffee treatment above 80 also suggest that Enterococcus faecium has the potential to improve coffee quality
Optimizing the pH, Temperature, and Nitrogen Source for Bacillus sp. 01-Mediated Oil Palm Empty Fruit Bunch Bioconversion
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.103499

Abstract

This study aims to optimize the fermentation conditions of Bacillus sp.01 for the simultaneous production of cellulase and reducing sugars from oil palm empty fruit bunch (OPEFB). Milled OPEFB was used as the sole carbohydrate source in a mineral salt medium to investigate the effects of temperature (30-45 °C), pH (5.0-8.0), and nitrogen sources on the fermentation performance of Bacillus sp.01. The results showed that the highest sugar and cellulase production were achieved at pH 7.0 and 35 °C, yielding 2.52 mg/mL and 0.93 U/mL, respectively, in a 100 mL batch system enriched with 1% milled OPEFB. Regression analysis showed that the optimum sugar and cellulase production conditions were pH 6.73 and 32.5°C. Organic nitrogen sources (beef extract and peptone) showed better performance in promoting sugar and cellulase production than inorganic nitrogen sources (NH4 NO3 and (NH4 )2 SO4 ). These results show the potential of using OPEFB as a substrate for bioconversion by Bacillus sp.01, which could contribute to developing sustainable waste management strategies in the palm oil industry.

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