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Analysis of Consumer Preferences for Instant Mangosteen (Garcinia mangostana L.) Powder Drink in Bogor Regency and City 速溶山竹的消费者偏好分析粉末饮料在茂物摄政和城市

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.69865

Fadhilah Nur'azizah, D. Hunaefi, T. Muhandri

引用次数: 0

Identification of Trimyristine from Oil, Crystals, and Residue of Nutmeg (Myristica fragrans) in South Aceh (Indonesia) Using GC-MS 气相色谱-质谱法鉴别印度尼西亚南亚齐肉豆蔻(Myristica fragrans)油、结晶和残留物中的三叶草碱

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.70430

Bhayu Gita Bhermana, Sri Nengsih, Heri Hasmizal

{"title":"Identification of Trimyristine from Oil, Crystals, and Residue of Nutmeg (Myristica fragrans) in South Aceh (Indonesia) Using GC-MS","authors":"Bhayu Gita Bhermana, Sri Nengsih, Heri Hasmizal","doi":"10.22146/agritech.70430","DOIUrl":"https://doi.org/10.22146/agritech.70430","url":null,"abstract":"South Aceh Regency is the largest nutmeg-producing area in Aceh Province, Indonesia, but its potential for oil production has not been fully optimized. Nutmeg ( Myristica fragrans ) oil is one of the essential oil groups obtained from the distillation of the nutmeg plant, including its peel, mace, and seeds. One of the essential compounds found in nutmeg oil is trimyristin. Therefore, this research aimed to identify and determine the content of trimyristin in the oil, crystals, and residue of nutmeg seeds from South Aceh. It was carried out in stages wherein nutmeg oil distillation was performed by a simple distillation method. Trimyristin was separated from the oil using the reflux method and from the residue by the maceration method. The compound was obtained from the isolation of nutmeg oil using chloroform as a solvent. The oil was characterized based on SNI No. 06-2388 of 2006, then trimyristin was isolated and identified by Gas Chromatography-Mass Spectrophotometry (GC-MS). The results showed that the characterization of nutmeg oil did not fulfill the SNI . The color and smell tests were not in accordance with those of nutmeg oil, the specific gravity was 0.909, the refractive index was 1.63, and the solubility in alcohol was cloudy. Trimyristin of 11.23% was only found in the residue, but it was not detected in the oil and crystals.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91216378","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

Penambahan Tepung Ubi Jalar Ungu (Ipomea batatas L) dan Tapioka Sebagai Bahan Pengisi Pembentuk Tekstur Nugget Ikan Lele

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.69714

Novita Herdiana, S. Susilawati, Dyah Koesoemawardani, Eka Rahayu

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Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose pada Snack Bar: Pengujian pada Sifat Fisikokimiawi dan Sensori

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.61648

Pri Okla Ginting, Dwiyati Pujimulyani

引用次数: 0

Analysis of Consumers' Perception on Purchase Decisions of Takeaway Coffee Drinks in Yogyakarta 日惹市消费者对外卖咖啡饮品购买决策的认知分析

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.55875

Fauzia Adni Alita, D. Ismoyowati, Wagiman Kastawiyana

{"title":"Analysis of Consumers' Perception on Purchase Decisions of Takeaway Coffee Drinks in Yogyakarta","authors":"Fauzia Adni Alita, D. Ismoyowati, Wagiman Kastawiyana","doi":"10.22146/agritech.55875","DOIUrl":"https://doi.org/10.22146/agritech.55875","url":null,"abstract":"This study aimed to determine and analyze the effect of brand image, product, price perception, and preference on purchase decisions of takeaway coffee. The research analyzed variables that most influence purchase decisions of coffee drink takeaway in Yogyakarta and the effect of each independent variable. Data were collected using an online questionnaire from individuals who have purchased takeaway coffee drinks in Yogyakarta more than once. The sample size was 100 respondents, selected using non-probability sampling techniques with the purposive sampling method. The other process was analyzing data by employing a multiple regression approach. The results showed that brand image and product positively affected purchasing decisions with t-count values of 2.340 and 2.715 and significant levels of 0.008 and 0.006, respectively. Price perception reversely influences purchasing decisions, with a t-value of 1.626 and a significance level of 0.107. Preference positively affected purchasing decisions with a t-value of 5.605 and a significance level 0,000. Furthermore, brand image, product, price perception, and preference positively affected purchasing decisions, with an F value of 65.334 and a significance level 0.000. (6) The magnitude of brand image, product, price perception, and perception of takeaway coffee drinks on purchasing decisions (adjusted R 2 ) is 0.504. Considering these results, the regression equation obtained was Y = -0,177 + 0,293X1 + 0,273X2 + 0,320X3 + 5,550D1 + e.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90992272","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

Keefektifan “ProKlim” dalam Pengendalian Longsor Secara Vegetatif di Kampung Iklim Desa Sambak, Kajoran, Magelang

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.72009

Erny Wibawanti, Junun Sartohadi, Ngadisih Ngadisih, Anggri Setiawan, Djati Mardiatno

{"title":"Keefektifan “ProKlim” dalam Pengendalian Longsor Secara Vegetatif di Kampung Iklim Desa Sambak, Kajoran, Magelang","authors":"Erny Wibawanti, Junun Sartohadi, Ngadisih Ngadisih, Anggri Setiawan, Djati Mardiatno","doi":"10.22146/agritech.72009","DOIUrl":"https://doi.org/10.22146/agritech.72009","url":null,"abstract":"Engagement of the community at Sambak Village in climate change adaptation and mitigation has been recognized with the ProKlim Award. Sambak is located in the transition zone of the Sumbing Volcano and Menorah Mountains, making it is prone to erosion, landslides, and drought. Therefore, this study focused on assessment the effectiveness of ProKlim activities in the context of landslide mitigation by using vegetative method. The identification of landslides distribution was carried out through a visual interpretation of aerial photographs followed by a field work which was employed to construct a landslide susceptibility map using the frequency ratio method. Landslide control identification was performed by involving community. The spatial pattern was determined by the nearest neighbor analysis method. The effectiveness analysis emphasized identifying landslide control points through tree planting activities in landslide-prone areas. This study showed that tree planting activities was not conducted in areas at risk of landslides. Based on the results, there were 42 landslides on the slopes of 15-25° and 8-15°, dry land agricultural cover, shrubs","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72913490","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

Glycerolysis-intertesterification of Palm Stearin and Nyamplung Oil Mixture in High Shear Continuous Stirred Tank Reactor 高剪切连续搅拌槽反应器中棕榈硬脂与林普鲁隆油混合物的甘油水解-酯化反应

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.72640

Bonifasius Rionaldo, R. Yanti, Chusnul Hidayat

引用次数: 0

Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk 槟榔皮Betara品种液体烟挥发性物质的鉴定及成分分析

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.63605

Kamalia Muliyanti, Chusnul Hidayat, Supriyadi Supriyadi

{"title":"Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk","authors":"Kamalia Muliyanti, Chusnul Hidayat, Supriyadi Supriyadi","doi":"10.22146/agritech.63605","DOIUrl":"https://doi.org/10.22146/agritech.63605","url":null,"abstract":"The seeds of Areca nut plants hold significant economic value, with a remarkable total production of 65,295.89 tons. However, the husk, constituting 50% to 75% of the fruit, are persistently discarded. This study aims to explore the conversion of Areca nut waste into liquid smoke with specific physical properties and chemical composition. It uses GC-MS to identify volatile chemicals in liquid smoke and carries out a distillation process using a glass column containing natural zeolite for purification. Furthermore, the pyrolysis method is employed at a varying temperature of 150 °C, 250 °C, 350 °C, and 450 °C for 3 hours to process the waste into liquid smoke. The study determines the chemical composition of total acid, phenol, and carbonyl, which range from 1.34% to 3.09%, 0.37% to 0.42%, and 6.84% to 7.46%, respectively. The physical properties of crude liquid smoke in terms of yield range from 16.93% to 31.49%, while the color brightness varies from 25.02 to 57.46. The result shows that liquid smoke comprises 13 acidic, 20 carbonyl, and 6 phenolic compounds, contributing to the aroma. In addition, temperature of the pyrolysis process affects the formation of liquid smoke and the corresponding compounds contained in Areca husk.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87007093","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

Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.) 以高粱(Sorghum bicolor L)、面包果(Artocarpus communis)、花生(Arachis hypogaea L.)复合粉为原料的饼干配方优化

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.73467

Hasnelly Hasnelly, W. Cahyadi, Peggie Haly Al-Fatihah

引用次数: 0

Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim

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agriTECH Pub Date : 2023-06-01 DOI: 10.22146/agritech.62345

Fajarika Alimahana, I. Kartika, Anisa Wahyu Utami, M. N. Cahyanto, T. Utami

{"title":"Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim","authors":"Fajarika Alimahana, I. Kartika, Anisa Wahyu Utami, M. N. Cahyanto, T. Utami","doi":"10.22146/agritech.62345","DOIUrl":"https://doi.org/10.22146/agritech.62345","url":null,"abstract":"Jack bean is one of the under-utilized legumes that has not been widely explored. One of the possible applications is to ferment jack bean milk by lactic acid bacteria for fermented milk production. However, the type of carbohydrates in jack bean milk differs from cow milk’s constituent, which can affect cell growth and metabolism activities. Therefore, it is necessary to examine the ability of lactic acid bacteria to grow and produce acid in jack bean milk, as well as the effect of sucrose and skim milk addition on the fermentation performance. Lactobacillus plantarum WGK4 and Lactobacillus paracasei WGK5 isolated from water soaking of red lima bean were used as starter cultures. Each was inoculated into jack bean milk, with or without adding sucrose and skim milk and incubated at 37 °C for 24 h. Cell amount, titratable acidity, and pH were monitored before and after fermentation, then sensory characteristics were evaluated descriptively. The two isolates could grow in jack bean milk and produce acid. The addition of 2% sucrose or 2% skim milk significantly increased acid production. Sucrose reduced the pH of fermented jack bean to 3.7–4.0, while skim milk slightly elevated the pH to 4.14-4.30. The addition of 8% sucrose and 4% skim milk showed cell account, titratable acidity, and pH in the fermented milk to be 9.10 log CFU/mL, 1.19-1.26, and 4.14-4.30, respectively. After storage at 4 °C for 14 days, cell viability was relatively at the same level, but the pH decreased slightly.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81968638","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