agriTECH最新文献

{"title":"Pengaruh Pemberian Kopi yang Diformulasikan dengan Antioksidan dan Gula Kelapa terhadap Tekanan Darah, MDA, dan SOD Serum Tikus Obesitas","authors":"Hidayah Dwiyanti, Retno Setyawati, Siswantoro Siswantoro, Diah Krisnansari","doi":"10.22146/agritech.50944","DOIUrl":"https://doi.org/10.22146/agritech.50944","url":null,"abstract":"Development of coffee mix rich in antioxidant by adding coconut sugar and red palm oil (RPO) is an alternative to supplying antioxidants in obese individuals associated with increased oxidative stress. The aim of this research is to determine the effect of feeding coffee mixed with coconut sugar on SOD, MDA, and blood pressure in obese rats. This was an experimental study which involved 18 rats that were induced with a high-fat diet into obese rats (Lee index> 0.3). These rats were divided into three groups (n=6) and each was given treatment as follows: 1) coffee mixed with non RPO with cane sugar (0.45 g) / day (control) (P1); 2) coffee mixed with coconut sugar with RPO (0.45 g /day (P2); and 3) coffee mixed with coconut sugar with RPO (0.90 g / day (P3). The intervention was carried out for two weeks. Changes in body weight were observed every week, and the data of blood pressure, SOD levels, and serum MDA levels were observed pre and post treatment. The result showed that feeding coffee mixed with coconut sugar with RPO to obese mice (P2 and P3) significantly decreased blood pressure (26.9% and 40.6%) and serum MDA levels (35.3% and 61.8%), and increased serum SOD levels (28.79% and 53.66%) respectively, but the group given coffee mixed with coconut sugar with RPO, the blood pressure and MDA levels increased (2.9% and 1.9%), while the SOD levels decreased (16.6%). The change in the body weight was higher in P1 (7.8%), compared with the group given coffee mixed with coconut sugar (P2 = 6.7%; P3 = 4.4%). Coffee mix that is rich in antioxidant from red palm oil and coconut sugar potentially becomes a functional drink to reduce oxidative stress in obese rats.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"47 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82594043","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}

{"title":"Pemanfaatan Bawang Dayak (Eleutherine palmifolia (L) Merr) sebagai Sumber Antioksidan Alami pada Nugget Itik Afkir","authors":"Nurul Hidayat, Rusman Rusman, Edi Suryanto, A. Sudrajat","doi":"10.22146/agritech.45499","DOIUrl":"https://doi.org/10.22146/agritech.45499","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"20 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85282864","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}

{"title":"Nanoemulsi Ekstrak Wortel dan Virgin Coconut Oil sebagai suplemen ProVitamin A untuk Mencegah Kekurangan Vitamin A","authors":"D. Puspitasari, N. Rahmawati, Nindya Kirana Putri, M. Fajar","doi":"10.22146/agritech.47743","DOIUrl":"https://doi.org/10.22146/agritech.47743","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"20 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84754017","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}

{"title":"Kajian Keju Mozzarella Analog yang Disubstitusi dengan Pati Termodifikasi","authors":"Gusnilawati Gusnilawati, Nur Wulandari, E. Purnomo","doi":"10.22146/agritech.52777","DOIUrl":"https://doi.org/10.22146/agritech.52777","url":null,"abstract":"Keju mozzarella analog (KMA) merupakan keju mozzarella imitasi yang telah menjadi perhatian beberapa tahun terakhir. Namun, keju mozzarella analog memiliki umur simpan yang pendek karena tekstur dan regangannya tidak stabil pada suhu tinggi. Tujuan penelitian ini adalah meningkatkan umur simpan keju mozzarella analog dengan mensubstitusi lemak menggunakan pati termodifikasi. Pada penelitian ini digunakan tiga tipe pati termodifikasi yaitu pati beras, pati jagung, dan pati kentang. Pada penelitian ini, kestabilan KMA terpilih dipelajari pada beberapa suhu penyimpanan berbeda yaitu 5 °C, 15 °C, 25 °C, dan 35 °C. Kekerasan dan daya regang merupakan parameter yang diamati selama penelitian. Keju mozzarella analog terpilih pada penelitian ini adalah KMA yang disubstitusi dengan 5% pati beras termodifikasi. Kualitas KMA menurun seiring dengan meningkatnya suhu penyimpanan. Paramater regangan menurun lebih cepat dari pada parameter kekerasan. Laju penurunan kualitas kekerasan dan regangan pada suhu 5 °C, 15 °C, 25 °C, dan 35 °C berturut-turut 0,017; 0,022; 0,105; dan 0,151% per hari dan 0,025; 0,028; 0,172; dan 0,222% per hari. Karakteristik penurunan kestabilan kekerasan dan regangan yang dipengaruhi oleh suhu disebut dengan energi aktivasi (Ea) adalah 14378,64 kal/mol dan 14507,73 kal/mol. Stabilitas KMA meningkat berturut-turut 31 hari (46%), 10 hari (34%), 3 hari (22%), dan 1 hari (15%) pada masing-masing suhu penyimpanan 5 °C, 15 °C, 25 °C, dan 35 °C. Kestabilan KMA terpilih pada suhu ruang (30 ° C) meningkat 10%. Substitusi pati beras termodifikasi juga dapat mengurangi a w dari 0,95 menjadi 0,92. ABSTRACT Analog mozzarella cheese (KMA) is an imitation mozzarella cheese that is increasingly popular in the last few years. However, analog mozzarella cheese has a short shelf life because its texture and stretching are not stable at higher temperatures. The purpose of this study was to increase the shelf life of analog mozzarella cheese by substitution of fat using modified starch. In this study, three types of modified starches were used, i.e., rice, corn, and potato starches. In this study, the stability of the selected cheese was studied at different temperatures, i.e., 5 °C, 15 °C, 25 °C, and 35 °C. Hardness and stretchability were the parameter studied during storage. The analog mozzarella cheese selected for this study was KMA substituted with 5% modified rice starch. The quality of KMA at various temperatures decreased with an increasing storage temperature. The stretchability parameter decreased faster than the hardness parameter. The degradation value (k) for hardness and stretchability at 5 °C, 15 °C, 25 °C, 35 °C were 0.017, 0.022, 0.105, 0.151% per day and 0.025, 0.028, 0.172, 0.222% per day, respectively. The characteristic of the degradation in terms of the hardness and stretchability influenced by temperatures (Ea) showed 14378.64 kal/mol and 14507.73 kal/mol. The stability of KMA increased 31 days (46 %), 10 days (34%), 3 days (22%), a","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"55 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73680697","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}

{"title":"A Multidimensional Approach in Assessing Geographical Indication Product Sustainability: Salak Pondoh Sleman","authors":"R. B. Nuary, M. Maksum, A. Sukartiko","doi":"10.22146/agritech.57506","DOIUrl":"https://doi.org/10.22146/agritech.57506","url":null,"abstract":"Salak Pondoh Sleman (SPS) is an exotic fruit which has geographical indication certification, a sign indicating the unique characteristics inherent in a product due to the influence of its geographical origin. Its unique characteristics can only be found in certain areas. Thus, it is necessary to consider the concept of sustainable agricultural development of the product, involving several dimensions such as environmental, organizational, and technological. The study aimed to assess the sustainability of SPS as a product with geographical indication certification and identify the most influential sustainability attributes in the selected dimensions. A rapid appraisal method of the multidimensional scaling technique was performed to achieve the objective of this study, further mentioned as RAPSalacca. The result showed that the sustainability level of SPS plantation system was classified as ‘quite sustainable,’ with a sustainability index of 59.83. Furthermore, the sustainability analysis of the selected dimensions denoted the important attributes to the sustainability in each dimension, which is further explained in this paper.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"61 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90858784","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}

{"title":"Optimization of Crude Palm (Elaeis guineensis) Oil Bleaching using Zeolite-Fe by Response Surface Methodology","authors":"Ulfah Anis, R. Millati, C. Hidayat","doi":"10.22146/agritech.48114","DOIUrl":"https://doi.org/10.22146/agritech.48114","url":null,"abstract":"A carcinogenic 3-monochloropropane 1, 2 diol ester (3-MCPD ester) can be formed during processing crude palm oil (CPO). Chlorine is one of the precursors for the formation of 3-MCPD esters. This study aimed to optimize the bleaching conditions using zeolite-Fe for reducing chlorine concentration by the Response Surface Methodology (RSM) and further evaluate the characteristics of the bleached CPO. Factors such as bleaching time, zeolite-Fe concentration, and bleaching temperature were evaluated and further optimized. The results showed that Fe in the modified zeolite-Fe increased about 71.89% compared to natural zeolite. Zeolite-Fe concentration, bleaching time, and bleaching temperature had a significant effect on chlorine adsorption. The optimum bleaching process was obtained at a zeolite-Fe concentration of 5% (w/w) and bleaching temperature of 80 °C for 30 minutes. Bleached CPO had a chlorine concentration of 25 ± 1 ppb, carotenoid of 467.70 ± 13.71 ppm, and a DOBI (Deterioration Of Bleachability Index) value of 2.17 ± 0.01 R.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"137 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82259521","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}

{"title":"Evaluasi Kualitas Mi Kering dengan Tepung Labu Kuning dan Tepung Ikan Cakalang (Katsuwonus pelamis) sebagai Substitusi Sebagian Tepung Terigu","authors":"Meda Canti, Michella Siswanto, Diana Lestari","doi":"10.22146/agritech.53807","DOIUrl":"https://doi.org/10.22146/agritech.53807","url":null,"abstract":"Dry noodles are a type of food that is widely consumed by the wider community. This preference causes an increase in the consumption of wheat flour as a primary ingredient of noodles. Also, it can cause a high number of imports of wheat to Indonesia. Pumpkin flour is one ingredient that can replace wheat flour in the manufacturing of dry noodles. The carbohydrate content of pumpkin flour is high. However, due to low protein, it needs additional protein from outside, for example, skipjack tuna flour. This study aimed to evaluate the sensory, physical, and chemical properties of dry noodles made from pumpkin and skipjack tuna flour as a partial substitute for wheat flour. The formulation for the manufacturing of dry noodles was a ratio of wheat flour: pumpkin flour at 100: 0; 90:10; 80:20; 70:30; 60:40 and added with skipjack tuna flour at 0, 10, 20, 30, 40%. The dry noodles were then analyzed in terms of the sensory, physical, and chemical properties. Based on their sensory properties, the formulation of dry noodles with a ratio of wheat flour: pumpkin flour of 80:20 was still acceptable to the panelists. The best skipjack tuna flour ratio based on the physical and sensory properties was up to 20%. The addition of skipjack tuna flour by 20% resulted in dry noodles with a yellow color, aroma, taste, texture, and aftertaste that were still acceptable to panelists. The addition of skipjack tuna flour by 10-40% increased the cooking loss value, and hardness, yet reduced the value of water absorption, swelling index, and tensile strength of the dry noodles. The protein content of the dry noodles with 20% skipjack tuna flour increased by 2.09 times, i.e., from 12.03% db to 25.10% db. The dried noodles produced had moisture, ash, and protein content that met the Indonesian National Standard (SNI).","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"67 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81466819","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}

{"title":"Perancangan Sistem Pendukung Keputusan Pemilihan Lokasi Agroindustri: Studi Industri Tahu di Daerah Istimewa Yogyakarta","authors":"Suhendra Suhendra, Endy Suwondo, Dyah Ismoyowati, Masayuki Matsuoka","doi":"10.22146/agritech.54043","DOIUrl":"https://doi.org/10.22146/agritech.54043","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"4 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81134170","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}

{"title":"Optimasi Proses Nanopresipitasi pada Nanoenkapsulasi Ekstrak Kasar Daun Kakao (Theobroma cacao L.) Menggunakan Response Surface Methodology (RSM)","authors":"Rahma Bayunita Hapsari, Y. Pranoto, A. Murdiati, S. Supriyanto","doi":"10.22146/agritech.49872","DOIUrl":"https://doi.org/10.22146/agritech.49872","url":null,"abstract":"Cocoa leaves crude extract has the potential to be used as a source of natural antioxidants. To protect the compound from damage during storage, encapsulation is carried out. Nanoprecipitation method is an easy and fast method compared to other methods. A high encapsulation efficiency as a success factor of the nanoprecipitation is influenced by several factors including the concentration of the added extract and gelatin. This research was conducted to obtain the optimal condition of the nanoprecipitation method by optimizing the concentrations of the added extract (300 ppm, 400 ppm, 500 ppm, 600 ppm, and 700 ppm) and gelatin concentrations (1%; 1.25%; 1.5%; 1.75%; and 2%) seen from the encapsulation efficiency parameters using the Central Composite Design (CCD) and Response Surface Methodology (RSM) method (p-value < 0.05). Other analyses carried out involved encapsulation efficiency, particle size distribution, and polydispersity index. The RSM analysis showed that the best result was obtained by 509.57 ppm added extract and 1.57% gelatin concentration with an encapsulation efficiency of 78.04%. The optimum nanocapsules have a size of 178.9 nm and homogenous distribution with a polydispersity index less than 1 (0.716 precisely). Meanwhile, the morphological profiles showed round and intact nanocapsules.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":" 34","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72380513","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}

{"title":"Yeast Species and Bioactive-Compounds of Traditional Rice Wine Originated from Lombok Island, Indonesia","authors":"I. N. Sumerta, Y. Yuliani, M. Komalasari, I. Purnaningsih, A. Kanti","doi":"10.22146/agritech.60287","DOIUrl":"https://doi.org/10.22146/agritech.60287","url":null,"abstract":"In fermented beverages, yeasts have been exploited for many years and are well-known as alcohol producers. In Indonesian traditional beverages, however, information about microbiology and potential bioactive-compounds of rice wine produced by the local people, especially in Lombok, are limited. The present study described the compounds of traditional rice wine including yeast species and its produced compounds that have biological activity. The yeast in rice wine was isolated using three growth agar media by serial dilution, selected the yeast colonies for molecular identification, and performed gas chromatography tandem with mass spectrometry for profiling the chemical compounds of the rice wine. The result indicated that the rice wine sold without distillation still contained Saccharomyces cerevisiae as the main alcohol producer. Meanwhile, at least six bioactive-compounds such as l-(+)-Ascorbic acid 2,6-dihexadecanoate, performic acid, octadecanoic acid, sulfurous acid, tetratriacontane, and eicosane were detected and reportedly related to antimicrobial, antiviral, anticancer, and other pharmacological activities. These findings could be the first step of studies on exploring Indonesian’s local rice wine as alcohol and bioactive-compound sources for health benefits.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"27 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79004379","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}