Pub Date : 2023-07-25DOI: 10.30598/jagritekno.2023.12.2.106
Mukhammad Fauzi, H. Herlina, Indri M Sholeha
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.
{"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}
Pub Date : 2023-07-06DOI: 10.30598/jagritekno.2023.12.2.90
Paulus R F Lalong, Yoseph M Laynurak, Maximus M. Taek
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.
{"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}
Pub Date : 2023-07-06DOI: 10.30598/jagritekno.2023.12.2.98
Rizky D Laili, R. K. Ethasari, Q. Saidah
Seaweed is an eminent commodity of marine resources that has a complete nutritional content of both macronutrients and micronutrients, as well as polyunsaturated fatty acids. This study was conducted to determine the content of iron and calcium in cookies by adding seaweed as an alternative snack. This study was designed using 4 formulations: P1 (0% seaweed flour addition), P2 (10% seaweed flour addition), P3 (20% seaweed flour addition), and P4 (40% seaweed flour addition). This study used the complete randomized design method, which was then tested for iron and calcium content in seaweed cookies using the AAS method. Organoleptic tests were carried out to determine the most accepted formulation. The results showed that cookies with the addition of 20% seaweed flour have the most accepted organoleptic quality and have a fairly high iron content of 42 ppm and calcium content of 1458.28 ppm so they can be used as an alternative food high in iron and calcium and still have an acceptable taste.
{"title":"Analysis of Iron and Calcium Content in Cookies with Addition of Seaweed (Eucheuma cottonii) Flour","authors":"Rizky D Laili, R. K. Ethasari, Q. Saidah","doi":"10.30598/jagritekno.2023.12.2.98","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.2.98","url":null,"abstract":"Seaweed is an eminent commodity of marine resources that has a complete nutritional content of both macronutrients and micronutrients, as well as polyunsaturated fatty acids. This study was conducted to determine the content of iron and calcium in cookies by adding seaweed as an alternative snack. This study was designed using 4 formulations: P1 (0% seaweed flour addition), P2 (10% seaweed flour addition), P3 (20% seaweed flour addition), and P4 (40% seaweed flour addition). This study used the complete randomized design method, which was then tested for iron and calcium content in seaweed cookies using the AAS method. Organoleptic tests were carried out to determine the most accepted formulation. The results showed that cookies with the addition of 20% seaweed flour have the most accepted organoleptic quality and have a fairly high iron content of 42 ppm and calcium content of 1458.28 ppm so they can be used as an alternative food high in iron and calcium and still have an acceptable taste.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139362436","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}
Pub Date : 2023-04-30DOI: 10.30598/jagritekno.2023.12.1.81
Redo Paldiari, D. F. Ayu, R. Rahmayuni
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.
{"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}
Pub Date : 2023-04-10DOI: 10.30598/jagritekno.2023.12.1.75
Sakila Rumata, R. Breemer, Priscilia Picauly
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.
{"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}
Pub Date : 2023-03-30DOI: 10.30598/jagritekno.2023.12.1.65
Elisabeth Tyastiningrum, N. Aini, E. Wuryatmo
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.
{"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}
Pub Date : 2023-03-24DOI: 10.30598/jagritekno.2023.12.1.57
Zahra J Artina, D. F. Ayu, R. Rahmayuni
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).
饼干是所有年龄段的人都喜欢的一种零食。它们有很多不同的形状和口味，在很多地方都有卖。本研究旨在根据改性木薯粉和豇豆粉的化学和感官特性，确定饼干的最佳配方。采用完全随机试验设计，5个处理，3个重复。MKT0 (100 g MOCAF)、MKT1 (90 g MOCAF:10 g豆粉)、MKT2 (80 g MOCAF:20 g豆粉)、MKT3 (70 g MOCAF:30 g豆粉)和MKT4 (60 g MOCAF:40 g豆粉)处理。化学含量(水分、灰分、蛋白质和脂肪)、色度仪的颜色分析和感官评估进行了观察。结果表明，MOCAF为70 g，豇豆粉为30 g，其水分含量为4.70%，灰分含量为1.76%，蛋白质含量为8.34%，脂肪含量为17.79%，颜色分析值为77.59 L*， 6.46 a*， 26.57 b*。这种饼干的颜色是奶油棕色的，有豇豆的香气，豇豆的味道，口感酥脆。小组成员也倾向于对MKT3饼干的整体享乐评估，得分为1.60(喜欢)。
{"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}
Pub Date : 2023-03-16DOI: 10.30598/jagritekno.2023.12.1.50
R. Breemer, Gysberth Pattiruhu
Fruits are one of the foodstuffs that have a lot of nutritional content. One of them is gandaria fruit (bouea macrophylla Griff). Gandaria is one of the perishable fruit commodities. To increase consumption and add value to gandaria fruit, it can be done by restructuring techniques. The purpose of this study was to examine the chemical characteristics of restructuring gandaria including water content, total acid, pH, vitamin C and ash content. The results showed that the interaction of agar and gandaria treatments had an effect on the water content. The single treatment of agar had no effect on the ash content. The best formulation from the results of this study was the treatment with 75% agar and 100 g of gandaria (A2B2).
{"title":"Characterization of Chemical Properties of Gandaria (Bouea macrophylla Griff) Restructuring Results Using Gelatin","authors":"R. Breemer, Gysberth Pattiruhu","doi":"10.30598/jagritekno.2023.12.1.50","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.50","url":null,"abstract":"Fruits are one of the foodstuffs that have a lot of nutritional content. One of them is gandaria fruit (bouea macrophylla Griff). Gandaria is one of the perishable fruit commodities. To increase consumption and add value to gandaria fruit, it can be done by restructuring techniques. The purpose of this study was to examine the chemical characteristics of restructuring gandaria including water content, total acid, pH, vitamin C and ash content. The results showed that the interaction of agar and gandaria treatments had an effect on the water content. The single treatment of agar had no effect on the ash content. The best formulation from the results of this study was the treatment with 75% agar and 100 g of gandaria (A2B2).","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129354510","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}
Pub Date : 2023-02-03DOI: 10.30598/jagritekno.2023.12.1.40
Ayu Aprilia, Maherawati Maherawati, Y. Dewi
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.
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Pub Date : 2023-01-30DOI: 10.30598/10.30598/jagritekno.2023.12.1.33
Debi D Ramadhanti, B. Priyanto, A. Rahmi
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.
本研究旨在根据玫瑰茄花瓣糖浆的理化性质，确定其准确的肉桂浓度。本研究采用完全随机试验设计，肉桂浓度分别为0、1、3、5、7、9 g, 6个水平，重复4次。对浓缩和稀释形式的糖浆进行了分析。观察到的参数包括感官测试(香气、味道和颜色)、粘度物理测试和化学测试(糖含量、pH值和维生素C)。观察参数包括由未经培训的小组成员进行的感官测试(颜色、味道和香气)、使用数字粘度计进行的粘度测试、使用折光计进行的糖含量化学测试、使用pH计进行的pH值测试和使用碘量法进行的维生素C测试。观察资料采用方差分析进行分析。如果f表值显著，则采用Duncan's New多元极差检验(α = 0.05)和Friedman分析进行感觉测试。根据感官参数(味觉)的平均排名为17.84，肉桂在制作玫瑰花瓣糖浆中的确切添加浓度为9 g (K6)，粘度/厚度为46325 cP，根据De Garmo有效性指数测试结果，浓缩糖浆的pH为3350，稀释糖浆的pH为3625;浓缩糖浆含糖量为66,75°白度。
{"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}
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