AGRITEKNO: Jurnal Teknologi Pertanian最新文献

Physical and Functional Properties of LA3 Pumpkin Flour From Tegalrejo, Tegalsari, Banyuwangi Regency 班佑万吉县 Tegalsari Tegalrejo 的 LA3 南瓜粉的物理和功能特性

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-07-25 DOI: 10.30598/jagritekno.2023.12.2.106

Mukhammad Fauzi, H. Herlina, Indri M Sholeha

{"title":"Physical and Functional Properties of LA3 Pumpkin Flour From Tegalrejo, Tegalsari, Banyuwangi Regency","authors":"Mukhammad Fauzi, H. Herlina, Indri M Sholeha","doi":"10.30598/jagritekno.2023.12.2.106","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.2.106","url":null,"abstract":"LA3 pumpkins are one of the pumpkin variants cultivated in Indonesia, especially in Tegalrejo, Tegalsari Districts, Banyuwangi Regency. LA3 pumpkin production is relatively high, however, its utilization is still low. The waste of LA3 pumpkin pulp is relatively high because farmers only take its seeds. In the origin, during harvest time, LA3 pumpkins are harvested and stored for two weeks before taking its seeds, while the whole pumpkin can be stored for up to three months. After two weeks the pumpkin will be cut open and take their seeds, this action will reduce the pumpkin’s shelf life. However, increasing the LA3 pumpkin’s shelf life can be done by milling the pulp into flour. This study aimed to determine the physical and functional characteristics of LA3 pumpkin flour from the pumpkin that has been stored. In this study, the harvested LA3 pumpkin was stored for both 2 weeks and 2 months, which was repeated 9 times, and then the pumpkin was milled into flour. The data obtained were analyzed by t-test. The values for brightness, viscosity, water holding capacity, and swelling capacity of pumpkin flour stored for 2 weeks had higher values than pumpkin flour stored for 2 months. In contrast, the bulk density, bulk angle, oil binding capacity, and solubility, of flour from pumpkin stored for 2 months had higher values.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139355227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibacterial Activity Potential of Kombucha Made with Faloak (Sterculia quadrifida R.Br.) Stem Bark from Timor Island 用帝汶岛的 Faloak（Sterculia quadrifida R.Br.）茎皮制作的昆布茶的抗菌活性潜力

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-07-06 DOI: 10.30598/jagritekno.2023.12.2.90

Paulus R F Lalong, Yoseph M Laynurak, Maximus M. Taek

{"title":"Antibacterial Activity Potential of Kombucha Made with Faloak (Sterculia quadrifida R.Br.) Stem Bark from Timor Island","authors":"Paulus R F Lalong, Yoseph M Laynurak, Maximus M. Taek","doi":"10.30598/jagritekno.2023.12.2.90","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.2.90","url":null,"abstract":"Exploration of the potential of alternative ingredients to replace black tea or green tea in making kombucha has begun to be widely carried out. On Timor Island, faloak stem bark is processed into a traditional drink by some locals. For this reason, the use of faloak stem bark as a basic ingredient for kombucha needs to be studied, especially in exploring its antibacterial potential, which is analyzed based on the concentration of sugar used. This study aims to determine the chemical characteristics and antibacterial activity of faloak stem bark kombucha with various concentrations of sugar. The methods involved making faloak stem bark kombucha with varying sugar concentrations of 6, 8, 10, and 12% (w/v), and testing chemical characteristics in the form of pH, total acid, total sugar, and total phenol tests. Meanwhile, the antibacterial activity testing used a good diffusion method against Escherichia coli ATCC 25922 bacteria. After 14 days of fermentation, faloak stem bark kombucha with a 12% sugar concentration showed the best chemical characteristics, with pH, total acid, total sugar, and total phenol values of 2.91, 1.19%, 7.33%, and 420.15 mg GAE/L, respectively. Furthermore, antibacterial activity also showed the highest inhibition (13.02 mm) at a sugar concentration of 12%. Thus, faloak bark kombucha made with a sugar concentration of 12% has the potential to be antibacterial.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139362220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of Iron and Calcium Content in Cookies with Addition of Seaweed (Eucheuma cottonii) Flour 添加海藻（Eucheuma cottonii）面粉的饼干中铁和钙含量的分析

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-07-06 DOI: 10.30598/jagritekno.2023.12.2.98

Rizky D Laili, R. K. Ethasari, Q. Saidah

引用次数: 0

Addition of Carrot Flour to the Making of Mackerel Nuggets 胡萝卜粉在鲐鱼鸡块制作中的应用

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-04-30 DOI: 10.30598/jagritekno.2023.12.1.81

Redo Paldiari, D. F. Ayu, R. Rahmayuni

{"title":"Addition of Carrot Flour to the Making of Mackerel Nuggets","authors":"Redo Paldiari, D. F. Ayu, R. Rahmayuni","doi":"10.30598/jagritekno.2023.12.1.81","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.81","url":null,"abstract":"The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126485485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration 肉豆蔻速溶饮料(Myristica fragrans Houtt)随麦芽糊精浓度变化的理化及感官特性

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-04-10 DOI: 10.30598/jagritekno.2023.12.1.75

Sakila Rumata, R. Breemer, Priscilia Picauly

{"title":"Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration","authors":"Sakila Rumata, R. Breemer, Priscilia Picauly","doi":"10.30598/jagritekno.2023.12.1.75","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.75","url":null,"abstract":"Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of the nutmeg flesh is used, so the remainder is discarded as waste. Nutmeg pulp waste can be used to make an instant nutmeg powdered drink. Processing instant nutmeg drinks requires fillers such as maltodextrin to expedite drying and protect the raw materials from damage. This study aimed to determine the best maltodextrin concentration on an instant nutmeg drink's physicochemical and sensory characteristics. In this research, a completely randomized experimental design with four levels of maltodextrin treatment, including 10, 15, 20, and 25%, replicated twice, was applied. The result showed that the best treatment was a concentration of 25% because it had a moisture content of 7.42%, a vitamin C of 16.74%, a yield of 22.13%, and a water absorption of 11.50%. The sensory analysis showed that a maltodextrin concentration of 2% was slightly liked for its slightly brownish yellow color, slightly liked for its slight nutmeg aroma, and liked for its nutmeg taste.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115033564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Adding Mandarin Orange Peel Extract to the Vegetable Jam's Attributes 将橘子皮提取物添加到蔬菜果酱的属性中

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-03-30 DOI: 10.30598/jagritekno.2023.12.1.65

Elisabeth Tyastiningrum, N. Aini, E. Wuryatmo

{"title":"Adding Mandarin Orange Peel Extract to the Vegetable Jam's Attributes","authors":"Elisabeth Tyastiningrum, N. Aini, E. Wuryatmo","doi":"10.30598/jagritekno.2023.12.1.65","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.65","url":null,"abstract":"Indonesians still do relatively little to prepare and consume veggies. Products made from vegetable raw materials that have the potential to be developed is a jam. Making vegetable jam with a combination of several types of vegetables can make the flavor of the jam less favorable. So, efforts are required to add mandarin orange peel extract, which includes essential oils and possibly intense limonene components as a taste, to make up for the deficits arising from the flavor aspect and enhance the intrinsic quality of the jam. This study sought to identify the best treatment and compare it to a control, as well as the effect of adding orange peel extract and the difference in concentration added to the sensory properties of vegetable jam. It also sought to identify the best treatment and examine vegetable jam's physicochemical and microbiological properties. This study employed a factorial, totally randomized design as its methodology. Mandarin orange peel extract treatment without encapsulation (E1) and encapsulated orange peel extract made up the first factor (E2). The concentration that was added to the vegetable jam, consisting of 0.5% (K1), 1% (K2), 1.5% (K3), 2% (K4), and 2.5%, is the second factor (K5). According to the analysis of variance, adding orange peel extract in varying concentrations greatly affected the aroma, taste, and overall preference. Still, it had no discernible impact on the color characteristics or lubricating power. The E2K4 treatment produced the greatest results for the sensory properties of the jam when compared to controls using a paired T-test. This significantly changed overall preference, water content, water activity, antioxidant activity, pH, and TPC. Yet, it had little impact on color saturation.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133775442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties 改性木薯粉(MOCAF)和豇豆粉的饼干:化学和感官特性

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-03-24 DOI: 10.30598/jagritekno.2023.12.1.57

Zahra J Artina, D. F. Ayu, R. Rahmayuni

{"title":"The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties","authors":"Zahra J Artina, D. F. Ayu, R. Rahmayuni","doi":"10.30598/jagritekno.2023.12.1.57","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.57","url":null,"abstract":"Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea flour), MKT3 (70 g MOCAF:30 g cowpea flour), and MKT4 (60 g MOCAF:40 g cowpea flour). Chemical content (moisture, ash, protein, and fat), color analysis with a chromameter, and sensory assessment were observed. Based on the results obtained, 70 g MOCAF:30 g cowpea flour was the best treatment, which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L*, 6.46 a*, and 26.57 b* values in the color analysis. The crackers had a cream-brown color, a cowpea aroma, a cowpea taste, and a crunchy texture. The panelists also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60 (like).","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116661359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Chemical Properties of Gandaria (Bouea macrophylla Griff) Restructuring Results Using Gelatin 用明胶重组甘达草化学性质的研究

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-03-16 DOI: 10.30598/jagritekno.2023.12.1.50

R. Breemer, Gysberth Pattiruhu

引用次数: 0

Effect of Formulations and Sweetener Type to Characteristic of Coconut-Pineapple Isotonic Drink 配方及甜味剂种类对椰子菠萝等渗饮料特性的影响

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-02-03 DOI: 10.30598/jagritekno.2023.12.1.40

Ayu Aprilia, Maherawati Maherawati, Y. Dewi

{"title":"Effect of Formulations and Sweetener Type to Characteristic of Coconut-Pineapple Isotonic Drink","authors":"Ayu Aprilia, Maherawati Maherawati, Y. Dewi","doi":"10.30598/jagritekno.2023.12.1.40","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.40","url":null,"abstract":"Isotonic drinks can replace body fluids quickly because they contain electrolytes needed by the body. This study uses young coconut water as the primary raw material with the addition of pineapple juice to improve the taste and nutritional value of isotonic drinks. This study aimed to determine the characteristics of coconut water isotonic drinks by adding pineapple juice with different formulations and sweeteners. This study used a factorial block randomized experimental design consisting of two factors; the concentration of fruit juice and variations in the type of sweetener. The total of coconut water and pineapple juice was 20 mL with the ratio of coconut water: pineapple juice (14:6); (10:10); and (6:14). The sweeteners used were sucrose (6 g), honey (0.4 g), and stevia (0.03 g). The results showed that the different formulations of coconut-pineapple water affected the antioxidant activity, total dissolved solids, and potassium content of the coconut-pineapple water isotonic drink. Different sweeteners affected the antioxidant activity and total soluble solids of pineapple coconut water isotonic drink. The interaction of formulation and type of sweetener affected antioxidant activity and potassium content. The coconut-pineapple water isotonic drink in this study has met the SNI for isotonic drinks in pH values, sodium content, and total soluble solids for sucrose and stevia sweeteners, but the potassium content still exceeds the standards set by the SNI.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114884441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Making Rosella Flower Syrup (Hibiscus sabdariffa L.) with Cinnamon (Cinnamomum burmannii) 用肉桂制作玫瑰花糖浆(Hibiscus sabdariffa L.)

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2023-01-30 DOI: 10.30598/10.30598/jagritekno.2023.12.1.33

Debi D Ramadhanti, B. Priyanto, A. Rahmi

{"title":"Making Rosella Flower Syrup (Hibiscus sabdariffa L.) with Cinnamon (Cinnamomum burmannii)","authors":"Debi D Ramadhanti, B. Priyanto, A. Rahmi","doi":"10.30598/10.30598/jagritekno.2023.12.1.33","DOIUrl":"https://doi.org/10.30598/10.30598/jagritekno.2023.12.1.33","url":null,"abstract":"This study aimed to determine the exact cinnamon concentration in the manufacture of rosella flower petal syrup based on its physical and chemical properties. A completely randomized experimental design with six levels of cinnamon concentration, i.e., 0, 1, 3, 5, 7, and 9 g, respectively, replicated four times was applied in this research. Analyses were performed on both the concentrated and diluted forms of the syrup. Parameters observed were sensory tests (aroma, taste, and color), physical tests on viscosity, and chemical tests (sugar content, pH, and vitamin C). Observation parameters include organoleptic tests (color, taste, and aroma) by untrained panelists, viscosity using a digital viscometer, chemical tests of sugar content on a refractometer, pH on a pH meter, and vitamin C using an iodometric method. Observational data were analyzed using the analysis of variance. If the value of the F-table is significant then followed by Duncan's New multiple range test (α = 0.05) and Friedman analysis for sensory tests. The exact concentration of the addition of cinnamon in making rosella flower petal syrup was 9 g (K6) based on sensory parameters (taste) with a mean rank of 17,84, viscosity/thickness of 46,325 cP, based on the results of the De Garmo effectiveness index test, the pH of the concentrated syrup was 3,350 and the pH of the diluted syrup was 3,625; the sugar content of the concentrated syrup was 66,75°brix.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132520861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0