cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Eko Sumartono
Contact Email
ekosumartono@relawanjurnal.id
Phone
+6282138129668
Journal Mail Official
ekosumartono@relawanjurnal.id
Editorial Address
Jl. Meranti Raya No. 32. Sawah Lebar, Kota Bengkulu
Location
Kota bengkulu,
Bengkulu
INDONESIA
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Published by Universitas Dehasen Bengkulu
ISSN : 24071315     EISSN : 27221881     DOI : https://doi.org/10.37676/agritepa
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology
Jurnal AGRITEPA scientific periodical publication on Agricultural Food Technology, Agribusiness, Agricultural Socio Economics and Business. Jurnal AGRITEPA is a scientific communication media which is issued by Agribusiness Study Program and Agricultural Food Technology Study Program, Faculty of Agriculture, Universitas Dehasen in collaborations with Asosiasi Jurnal Pertanian Indonesia. Its the contribution to the development of social science and Agricultural Economy in Agribusiness, Agricultural Food Technology field which is divided into the English Language which contains research results, literature review, field cases or concepts in the socio economic field of agriculture and Agricultural Food Technology. Jurnal AGRITEPA, pISSN 26857243 and eISSN 27221881 in a year published twice year. Special editions in English can be issued required. The Jurnal AGRITEPA fits well for researchers and academics who are inheriting the results of research, scientific thought, and other original scientific ideas. Jurnal AGRITEPA publishes research papers, technical papers, conceptual papers, and case study reports. Jurnal AGRITEPA is dedicated to researchers and academics intent on publishing research, scientific thinking, and other original scientific ideas. The article published in the Jurnal AGRITEPA is the authors original work with a broad spectrum of topics covering Agricultural Food Technology, Agricultural and Resources Economics, Agribusiness Management, Rural Sociology, Agrarian Studies, Agribusiness Development, Agricultural Politics and Policies, Natural Resource and Environmental Technology and Management, as well as Agricultural and Rural Extension. Media for information dissemination of research result for lecturer, researcher and practitioner. The article published in the Jurnal AGRITEPA is the authors original work with a broad spectrum of topics. Detailed scopes of articles accepted for submission to Agricultural Food Technology, Agricultural Socio Economics and Agribusiness study involve two approaches, macro and micro approach.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 303 Documents
 27   28   29   30   31 
Determination of the Shelf Life of Wet Sago Noodles Produced by Pondok Sagu Metro Indah Yuliasih; Mirsa Armana
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.11348

Abstract

Purpose : This study aims to determine the shelf life of wet sago noodles produced by Pondok Sagu Metro whose shelf life is unknown. Methodology: This study was conducted using the Extended Storage Studies (ESS) method, with the treatment of wet sago noodle products in embossed vacuum plastic stored at two storage conditions, namely: at a temperature of 2-8°C with RH 85% (chiller temperature) and a temperature of 25°C with RH 41% (room temperature). Observations were made every day for 7 days on the parameters of mouisture content, Total Plate Count (TPC), and organoleptic tests. Results: The shelf life of wet sago noodles based on the Total Plate Count (TPC) value is 5 days at room temperature and 7 days at chiller temperature. Findings: For products that are easily damaged by microorganisms, the shelf life of the product can be written as the use by date on the packaging label. Novelty: Determining the shelf life of products based on the relationship between TPC value parameters and organoleptic tests has not been widely carried out. Originality: This study used wet sago noodles produced by Pondok Sagu Metro as a test sample, so it can be used as a reference for listing the expired date. Conclusion: Differences in storage conditions affect changes in the TPC value and organoleptic test of wet sago noodles during storage, but do not affect their mouisture content. Type of Paper : Research Article.
Sensory Profile And Panelist Acceptance Level of Tomato (Solanum Lycopersicum L.) Juice Jelly Candy With The Addition of Various Flavored Yogurt Delva Yugita; Yenni Okfrianti; Kamsiah Kamsiah
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.11349

Abstract

Purpose : This study aimed to analyze the effect of adding yogurt in six flavor variants—stroberi, lychee, grape, blueberry, mango, and plain—on the sensory profile and panelist acceptability of tomato juice jelly candy. Methodology: This experimental study used a completely randomized design with one factor, namely yogurt flavor variation, consisting of six formulations (F1–F6). The quantities of tomato juice, yogurt, gelatin, granulated sugar, and liquid sugar were kept constant across all formulations; the only difference among treatments was the yogurt flavor used. Sixty panelists participated in a triangle test for sensory sensitivity screening. A total of 42 panelists who passed the screening proceeded to descriptive scoring and hedonic testing for color, aroma, texture, and taste. Data were analyzed using a binomial test for panelist screening, the Kruskal–Wallis test for comparison among formulations, and pairwise post hoc tests when significant differences were detected. Results: A total of 42 of 60 panelists (70.0%) passed the sensory sensitivity screening. Yogurt flavor variation significantly affected the descriptive sensory scores of color, aroma, and taste, but did not significantly affect texture. In the hedonic test, significant differences were also observed for color, aroma, and taste, while texture did not differ significantly. Exploratorily, F1 (stroberi yogurt) showed the highest overall hedonic mean. Findings: These findings can serve as a basis for further research, since this study focused only on sensory variables. Future studies may examine nutritional content, bioactive compounds, and lactic acid bacteria content. Novelty: This study integrates sensory sensitivity screening, descriptive profiling, and hedonic testing to evaluate tomato juice jelly candy with flavored yogurt variants. Originality: Research on the addition of yogurt to fruit juice jelly candy has not been previously conducted. Conclusion: The addition of yogurt in different flavor variants affected both the sensory profile and panelist acceptability of tomato juice jelly candy. F1 is recommended as the overall best formulation based on the highest combined hedonic mean, although for some attributes it was not always significantly different from other formulations within the same significance group. Type of Paper : Research article.
Estimation Of The Shelf Life Of Mackerel Tuna Sausage With The Addition Of Basil Leaf Extract Using The Aslt Method Ilyas Ilyas Juliansyah; Mae Amelianawati; Saepul Adnan
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.11360

Abstract

Purpose: This study aimed to estimate the shelf life of mackerel tuna sausage (Euthynnus affinis) supplemented with basil leaf extract (Ocimum basilicum L.) using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach based on protein content and sensory quality parameters. Methodology: The product was stored at -15°C, 5°C, 25°C, and 35°C for 15 days with observations conducted every 3 days. Protein content was determined using the Kjeldahl method, while sensory quality was evaluated through hedonic testing. Data were analyzed using zero-order and first-order kinetic models and subsequently processed using the Arrhenius equation to estimate product shelf life. Results: The results indicated that increasing storage temperature accelerated the decline in protein content and sensory quality of mackerel tuna sausage, whereas lower temperatures were more effective in preserving product quality. Findings: Storage temperature significantly influenced the deterioration rate of the product, with higher temperatures causing a faster reduction in product quality. Novelty: The novelty of this study lies in the application of basil leaf extract as a natural antioxidant in mackerel tuna sausage and the simultaneous use of protein and sensory parameters in shelf-life prediction through the ASLT-Arrhenius approach. Originality: The originality of this research is demonstrated by the combination of basil leaf extract and vacuum packaging, which effectively slowed product deterioration during storage. Conclusion: The estimated shelf life of mackerel tuna sausage supplemented with basil leaf extract was 43 days at -15°C and 35 days at 5°C, indicating that low-temperature storage is recommended to maintain product quality and extend shelf life. Paper Type: Experimental research article.

Page 31 of 31 | Total Record : 303

 27   28   29   30   31 

Filter by Year

2014 2026


Reset
Filter By Issues
All Issue Vol 13 No 1 (2026) Vol 12 No 2 (2025) Vol 12 No 1 (2025) Vol 11 No 2 (2024) Vol 11 No 1 (2024) Vol 10 No 2 (2023) Vol 10 No 1 (2023) Vol 9 No 2 (2022) Vol 9 No 1 (2022) Vol 8 No 2 (2021) Vol 8 No 1 (2021) Vol 7 No 2 (2020) Vol 7 No 1 (2020) Vol 6 No 2 (2019) Vol 6 No 1 (2019) Vol 5 No 2 (2018) Vol 5 No 1 (2018) Vol 4 No 2 (2017) Vol 4 No 1 (2017) Vol 3 No 2 (2016) Vol 3 No 1 (2016) Vol 2 No 2 (2015) Vol 2 No 1 (2015) Vol 1 No 1 (2014) More Issue