Novita Indrianti, Devri Pramesti Putri, Lista Eka Yulianti, Nok Afifah, Lia Ratnawati, Achmat Sarifudin, Siti Khudaifanny Dasa Febrianti Asna Putri, Diah Artati, Supriyanto Supriyanto, Dede Sukarta
Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Composite Design methodology was employed to ascertain the influence of four independent variables, namely egg white concentration, CMC concentration, water-to-pasta sauce ratio, and whipping time, on the properties of the foam. The drying conditions were orchestrated using a completely randomized design with a single factor comprising three levels, denoting drying temperatures of 50, 60, and 70 °C. The results showed that heightened egg white concentration, water-to-sauce ratio, and whipping time correlated positively with expansion volume and inversely affected foam density as well as drainage volume. Meanwhile, elevated CMC concentration exhibited a diminishing impact on expansion volume with increase in foam density and drainage volume. The optimized conditions conducive to the generation of superior foam properties were 8.99% egg white concentration, 0.1% CMC concentration, 0.54:1 ratio of water to pasta sauce, and 5 minutes of whipping time. The higher drying temperature resulted in lower moisture content, , WAI (water absorption index), and hygroscopicity of pasta sauce powder, with an increase in WSI (water solubility index) and color (lightness). The most favorable drying temperature was determined to be 60 °C, which led to a pasta sauce powder of 7.67% moisture content, 0.21, WAI 8.55 g/g, WSI 0.53%, hygroscopicity 5.65% and color (L 57.21, a 13.83, and b 16.01).
{"title":"Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce","authors":"Novita Indrianti, Devri Pramesti Putri, Lista Eka Yulianti, Nok Afifah, Lia Ratnawati, Achmat Sarifudin, Siti Khudaifanny Dasa Febrianti Asna Putri, Diah Artati, Supriyanto Supriyanto, Dede Sukarta","doi":"10.22146/agritech.71102","DOIUrl":"https://doi.org/10.22146/agritech.71102","url":null,"abstract":"Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Composite Design methodology was employed to ascertain the influence of four independent variables, namely egg white concentration, CMC concentration, water-to-pasta sauce ratio, and whipping time, on the properties of the foam. The drying conditions were orchestrated using a completely randomized design with a single factor comprising three levels, denoting drying temperatures of 50, 60, and 70 °C. The results showed that heightened egg white concentration, water-to-sauce ratio, and whipping time correlated positively with expansion volume and inversely affected foam density as well as drainage volume. Meanwhile, elevated CMC concentration exhibited a diminishing impact on expansion volume with increase in foam density and drainage volume. The optimized conditions conducive to the generation of superior foam properties were 8.99% egg white concentration, 0.1% CMC concentration, 0.54:1 ratio of water to pasta sauce, and 5 minutes of whipping time. The higher drying temperature resulted in lower moisture content, , WAI (water absorption index), and hygroscopicity of pasta sauce powder, with an increase in WSI (water solubility index) and color (lightness). The most favorable drying temperature was determined to be 60 °C, which led to a pasta sauce powder of 7.67% moisture content, 0.21, WAI 8.55 g/g, WSI 0.53%, hygroscopicity 5.65% and color (L 57.21, a 13.83, and b 16.01).","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"141 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136343200","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}
Hidroponik merupakan teknik budidaya di bidang pertanian yang sesuai dengan keadaan saat ini, terutama di Indonesia dimana lahan pertanian semakin menyusut akibat ekspansi industri. Teknik budidaya ini menggunakan air sebagai media tanam dan efektif pada lahan terbatas. Meskipun hidroponik meminimalkan perawatan yang dibutuhkan tanaman, pemantauan rutin terhadap larutan nutrisi tetap penting. Tujuan dari penelitian ini adalah untuk mengembangkan sistem pemantauan dan pengendalian larutan nutrisi hidroponik DFT berbasis Internet of Things (IoT) pada kangkung. Sistem kendali yang digunakan adalah sensor pH sebagai pendeteksi nilai pH larutan, Arduino Uno sebagai mikrokontroler, modul ESP 8266 sebagai modul wifi, dan aplikasi Blynk sebagai platform IoT dan kontrol PID. Hasil kalibrasi sensor pH dengan membandingkan nilai sensor pH dengan pH meter pada larutan buffer memberikan nilai R 2 sebesar 0,9997, sedangkan nilai sensor pH selama 18 hari memberikan nilai R 2 sebesar 0,9908 dengan hasil error sebesar 0,274%. Hasil penelitian menunjukkan bahwa sensor pH bekerja dengan baik dan akurat. Pengontrol PID sistem ini adalah Kp=2. 1; Ki = 0,05; dan Kd = 0,03. Pemeriksaan kondisi pabrik di 60 tanaman (30 kangkung dengan sistem kendali dan 30 kangkung tanpa sistem kendali). Pengamatan pada 18 hari setelah tanam (HSS) menunjukkan bahwa kubis dengan sistem kontrol memiliki tinggi batang 40,50 cm dan 18 helai daun serta hasil 1,064 kg, sedangkan kangkung tanpa sistem kontrol memiliki tinggi batang 35,66 cm dan 16 helai daun. Berdasarkan hasil penelitian, sistem pengendalian yang diterapkan pada tanaman kangkung hidroponik memberikan pengaruh yang baik terhadap pertumbuhan dan perkembangan tanaman kangkung dibandingkan dengan tanaman kontrol.
{"title":"Pengembangan Sistem Otomatisasi pH Larutan Nutrisi pada Hidroponik Sistem DFT (Deep Flow Technique) Berbasis IOT","authors":"Renny Eka Putri, Afifah Khainur, Andasuryani Andasuryani","doi":"10.22146/agritech.71305","DOIUrl":"https://doi.org/10.22146/agritech.71305","url":null,"abstract":"Hidroponik merupakan teknik budidaya di bidang pertanian yang sesuai dengan keadaan saat ini, terutama di Indonesia dimana lahan pertanian semakin menyusut akibat ekspansi industri. Teknik budidaya ini menggunakan air sebagai media tanam dan efektif pada lahan terbatas. Meskipun hidroponik meminimalkan perawatan yang dibutuhkan tanaman, pemantauan rutin terhadap larutan nutrisi tetap penting. Tujuan dari penelitian ini adalah untuk mengembangkan sistem pemantauan dan pengendalian larutan nutrisi hidroponik DFT berbasis Internet of Things (IoT) pada kangkung. Sistem kendali yang digunakan adalah sensor pH sebagai pendeteksi nilai pH larutan, Arduino Uno sebagai mikrokontroler, modul ESP 8266 sebagai modul wifi, dan aplikasi Blynk sebagai platform IoT dan kontrol PID. Hasil kalibrasi sensor pH dengan membandingkan nilai sensor pH dengan pH meter pada larutan buffer memberikan nilai R 2 sebesar 0,9997, sedangkan nilai sensor pH selama 18 hari memberikan nilai R 2 sebesar 0,9908 dengan hasil error sebesar 0,274%. Hasil penelitian menunjukkan bahwa sensor pH bekerja dengan baik dan akurat. Pengontrol PID sistem ini adalah Kp=2. 1; Ki = 0,05; dan Kd = 0,03. Pemeriksaan kondisi pabrik di 60 tanaman (30 kangkung dengan sistem kendali dan 30 kangkung tanpa sistem kendali). Pengamatan pada 18 hari setelah tanam (HSS) menunjukkan bahwa kubis dengan sistem kontrol memiliki tinggi batang 40,50 cm dan 18 helai daun serta hasil 1,064 kg, sedangkan kangkung tanpa sistem kontrol memiliki tinggi batang 35,66 cm dan 16 helai daun. Berdasarkan hasil penelitian, sistem pengendalian yang diterapkan pada tanaman kangkung hidroponik memberikan pengaruh yang baik terhadap pertumbuhan dan perkembangan tanaman kangkung dibandingkan dengan tanaman kontrol.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136342816","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}
Afifah Afifah, Taufik Adhi Prasetya Wardana, Tri Rini Nuringtyas
Bananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat.
{"title":"Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative","authors":"Afifah Afifah, Taufik Adhi Prasetya Wardana, Tri Rini Nuringtyas","doi":"10.22146/agritech.69355","DOIUrl":"https://doi.org/10.22146/agritech.69355","url":null,"abstract":"Bananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136342819","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}
Evita Nugroho, Dian Kharisma Rahmawati, Vincentius Ferry, Ahmad Yumroni, Sri Rahayoe
Chili is a significant commodity in Indonesia, but its short shelf life often leads to supply shortages and price fluctuations. To address this, post-harvest processing techniques, such as applying edible coating, are employed. This coating forms a thin plastic-like layer on the surface of the product, inhibiting metabolism while ensuring safety for consumption. Therefore, this research aimed to assess the effect of edible coating comprised of salacca seed flour and glucomannan, both at room temperature and under cold storage conditions, on weight loss, hardness, and color, ultimately extending the shelf life of chili. Edible coating procedure involved using salacca sourced from the Sleman market, porang tuber from Gunung Kidul farmer, as well as aqua dest, glycerol, and 96% ethanol. Various concentrations of coating layers were tested, including 1% salacca seed flour, 5% salacca seed flour, 10% salacca seed flour, 0.4% glucomannan, and a non-coated control group. The result showed that the optimal treatment during storage at room and the cold temperature was achieved with a 0.4% glucomannan coating layer and 1% salacca seed flour coating layer. Based on evaluations of weight loss, hardness, and color, it could be concluded that both salacca seed flour and glucomannan can extend the shelf life of chili.
{"title":"Application of Edible Coating Derived from Salacca Seed and Glucomannan on Red Chili (Capsicum annuum L.)","authors":"Evita Nugroho, Dian Kharisma Rahmawati, Vincentius Ferry, Ahmad Yumroni, Sri Rahayoe","doi":"10.22146/agritech.69155","DOIUrl":"https://doi.org/10.22146/agritech.69155","url":null,"abstract":"Chili is a significant commodity in Indonesia, but its short shelf life often leads to supply shortages and price fluctuations. To address this, post-harvest processing techniques, such as applying edible coating, are employed. This coating forms a thin plastic-like layer on the surface of the product, inhibiting metabolism while ensuring safety for consumption. Therefore, this research aimed to assess the effect of edible coating comprised of salacca seed flour and glucomannan, both at room temperature and under cold storage conditions, on weight loss, hardness, and color, ultimately extending the shelf life of chili. Edible coating procedure involved using salacca sourced from the Sleman market, porang tuber from Gunung Kidul farmer, as well as aqua dest, glycerol, and 96% ethanol. Various concentrations of coating layers were tested, including 1% salacca seed flour, 5% salacca seed flour, 10% salacca seed flour, 0.4% glucomannan, and a non-coated control group. The result showed that the optimal treatment during storage at room and the cold temperature was achieved with a 0.4% glucomannan coating layer and 1% salacca seed flour coating layer. Based on evaluations of weight loss, hardness, and color, it could be concluded that both salacca seed flour and glucomannan can extend the shelf life of chili.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136343053","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}
This study aims to determine the stability of nano-emulsion synthesized from virgin coconut oil (VCO) using α-cyclodextrin, and lecithin or tween 80 as surfactants. The study procedures included the production of nanoemulsions, examining emulsion type, density, particle size, pH, and zeta potential. The effect of the independent variables on the pH of the product was also examined using the response surface method (RSM). The results obtained 10 nano-emulsion formulas, belonging to the o/w type. The samples typically had a density range of 1.178–1.254 g/mL, with a pH of 5.0–5.5, which was considered safe for the skin. The smallest particle size of 5.495 µm was obtained from formula 6 (60 mL, 16 mL, 18 g, 6 g of water, VCO, cyclodextrin, and tween 80 as surfactant) with a zeta potential of -45.500 to -89.567 mV. Based on these results, formula 6 had the best characteristics, with an optimum pH of 5.5, small particle size, and good stability, as indicated by the zeta potential value.
{"title":"Optimization of the Stability of Nano-emulsion Medium Chain Triglycerides (MCT) using α-Cyclodextrin","authors":"Sagitha Fitri Novia, Vita Paramita, Hovivah Hovivah, Hermawan Dwi Ariyanto, Bambang Pramudono, Nanang Masruchin, Yoshii Hidefumi","doi":"10.22146/agritech.69990","DOIUrl":"https://doi.org/10.22146/agritech.69990","url":null,"abstract":"This study aims to determine the stability of nano-emulsion synthesized from virgin coconut oil (VCO) using α-cyclodextrin, and lecithin or tween 80 as surfactants. The study procedures included the production of nanoemulsions, examining emulsion type, density, particle size, pH, and zeta potential. The effect of the independent variables on the pH of the product was also examined using the response surface method (RSM). The results obtained 10 nano-emulsion formulas, belonging to the o/w type. The samples typically had a density range of 1.178–1.254 g/mL, with a pH of 5.0–5.5, which was considered safe for the skin. The smallest particle size of 5.495 µm was obtained from formula 6 (60 mL, 16 mL, 18 g, 6 g of water, VCO, cyclodextrin, and tween 80 as surfactant) with a zeta potential of -45.500 to -89.567 mV. Based on these results, formula 6 had the best characteristics, with an optimum pH of 5.5, small particle size, and good stability, as indicated by the zeta potential value.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"161 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136341517","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}
Analysis of the relationship between physical properties and consumer acceptance, which is commonly influenced by sensory properties is crucial in delivering a high-quality food product. Therefore, this study aimed to analyze the effect of physical properties, including hardness, adhesiveness, dough expansion, specific volume, color intensity (L*, a*, b*, and °hue), browning index, and analysis of consumer acceptance by employing Partial Least Squares (PLS) regression. The analysis focused on high-fiber white bread made by substituting coconut dregs and avocado seed flour with different ratios, denoted as P0 (control), P1 (90% wheat flour: 5% coconut dregs flour: 5% avocado seed flour), P2 (85% wheat flour: 10% coconut dregs flour: 5% avocado seed flour), P3 (80% wheat flour: 15% coconut dregs flour: 5% avocado seed flour), P4 (75% wheat flour: 20% coconut dregs flour: 5% avocado seed flour), and P5 (70% wheat flour: 25% coconut dregs flour: 5% avocado seed flour). The results showed that consumer preferences had a positive correlation with the physical properties of white bread, including hardness, adhesiveness, dough expansion, specific volume, as well as colors L*, and °hue, while, a*, b*, and had a negative correlation with the browning index. The circular correlation analysis between physical properties and consumer acceptance indicated that the substitution of 25% coconut dregs flour and 5% avocado seed flour in white bread was accepted by consumers.
{"title":"Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour","authors":"Winda Dwi Oktarini, Delsi Anjarwati, Ari Setiawan, Nabilla Dhiya Ulhaq, Desiana Nuriza Putri","doi":"10.22146/agritech.77899","DOIUrl":"https://doi.org/10.22146/agritech.77899","url":null,"abstract":"Analysis of the relationship between physical properties and consumer acceptance, which is commonly influenced by sensory properties is crucial in delivering a high-quality food product. Therefore, this study aimed to analyze the effect of physical properties, including hardness, adhesiveness, dough expansion, specific volume, color intensity (L*, a*, b*, and °hue), browning index, and analysis of consumer acceptance by employing Partial Least Squares (PLS) regression. The analysis focused on high-fiber white bread made by substituting coconut dregs and avocado seed flour with different ratios, denoted as P0 (control), P1 (90% wheat flour: 5% coconut dregs flour: 5% avocado seed flour), P2 (85% wheat flour: 10% coconut dregs flour: 5% avocado seed flour), P3 (80% wheat flour: 15% coconut dregs flour: 5% avocado seed flour), P4 (75% wheat flour: 20% coconut dregs flour: 5% avocado seed flour), and P5 (70% wheat flour: 25% coconut dregs flour: 5% avocado seed flour). The results showed that consumer preferences had a positive correlation with the physical properties of white bread, including hardness, adhesiveness, dough expansion, specific volume, as well as colors L*, and °hue, while, a*, b*, and had a negative correlation with the browning index. The circular correlation analysis between physical properties and consumer acceptance indicated that the substitution of 25% coconut dregs flour and 5% avocado seed flour in white bread was accepted by consumers.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136341519","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}
Hetty Sri Mulyati, Rini Yanti, Supriyadi Supriyadi
This study aimed to determine the effect of drying and distillation time on the physicochemical properties and antioxidant activity of essential oil from holy basil (Ocimum tenuiflorum) leaves. The leaves were subjected to different drying treatments to obtain fresh, wilted, and dried samples. The microstructure tissue of the various treatment samples was observed using a Scanning Electron Microscope (SEM). Subsequently, essential oil was extracted using the water and steam distillation method for 3, 4, 5, and 6 hours. The distilled essential oil was tested for its physicochemical properties (specific gravity, refractive index, acid number, and solubility in alcohol), and the compound composition evaluation was carried out using Gas Chromatography-Mass Spectrometry (GCMS). The antioxidant activity was then determined using the DPPH (1,1-diphenyl- 2-picrylhydrazyl) method. The results showed that the fresh leaves distillation for 5 hours produced the highest oil yield of 0.62%. The physicochemical properties were 0.986 g/ml specific gravity, 1.339 refractive index, 1.8 mg KOH/g acid value, and 1:1 solubility in alcohol. The major component of the product was methyl isoeugenol (20.50%), bete-element (15.07%), eugenol (13.59%), germacrene D (14.2%), and ylangene (7.46). The results of the antioxidant activity test showed that the essential oil of holy basil could be included in the powerful natural antioxidant category, with an IC50 value of 7,895 μg/mL.
{"title":"Physicochemical Properties and Antioxidant Activity of Essential Oil from Fresh, Wilted, and Dried Leaves of Holy Basil (Ocimum tenuiflorum L.) Planted in Yogyakarta","authors":"Hetty Sri Mulyati, Rini Yanti, Supriyadi Supriyadi","doi":"10.22146/agritech.72545","DOIUrl":"https://doi.org/10.22146/agritech.72545","url":null,"abstract":"This study aimed to determine the effect of drying and distillation time on the physicochemical properties and antioxidant activity of essential oil from holy basil (Ocimum tenuiflorum) leaves. The leaves were subjected to different drying treatments to obtain fresh, wilted, and dried samples. The microstructure tissue of the various treatment samples was observed using a Scanning Electron Microscope (SEM). Subsequently, essential oil was extracted using the water and steam distillation method for 3, 4, 5, and 6 hours. The distilled essential oil was tested for its physicochemical properties (specific gravity, refractive index, acid number, and solubility in alcohol), and the compound composition evaluation was carried out using Gas Chromatography-Mass Spectrometry (GCMS). The antioxidant activity was then determined using the DPPH (1,1-diphenyl- 2-picrylhydrazyl) method. The results showed that the fresh leaves distillation for 5 hours produced the highest oil yield of 0.62%. The physicochemical properties were 0.986 g/ml specific gravity, 1.339 refractive index, 1.8 mg KOH/g acid value, and 1:1 solubility in alcohol. The major component of the product was methyl isoeugenol (20.50%), bete-element (15.07%), eugenol (13.59%), germacrene D (14.2%), and ylangene (7.46). The results of the antioxidant activity test showed that the essential oil of holy basil could be included in the powerful natural antioxidant category, with an IC50 value of 7,895 μg/mL.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"217 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136342924","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}
Novita Herdiana, Susilawati Susilawati, Fibra Nurainy, Tyasto Prima Ahmadi
Fruit leather is a food product created by mashing and dehydrating fruit flesh into uniform thin sheets with unique texture and fruity flavor. This study aimed to optimize the production of high-quality fruit leather formulated with banana and carrot. The experimental design used in this study was a Complete Randomized Block Design (CRBD) with a single factor and 4 replications. Six levels of banana and carrot ratio was used in this research which were (P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, and (P6) 50:50. Subsequently, a scoring test was conducted by 15 semi-trained individuals, followed by a hedonic test by 25 untrained panelists. To evaluate data consistency, Bartlett's test and Tuckey's test were applied, and thereafter, variance analysis was conducted to determine the effect between treatments. In cases where a significant effect was observed, further analysis was conducted utilizing the Least Significant Difference Test (LSDT) at a significant level of 5%. The results showed that the carrot concentration affected the overall sensory reception, color, and taste of the fruit leather. The most favorable outcomes were linked to the treatment involving 50% carrot substitution (P6), characterized by color, texture, aroma, taste, and overall acceptance ratings of 3.90 (brownish orange – orange), 3.30 (slightly plastic – plastic), 2.98 (dislike – neutral), 3.59 (neutral – like), and 3.77 (neutral – like), respectively.
{"title":"The Effect of Carrot (Daucus carota) Substitution on Sensory Characteristics of Fruit Leather Janten Banana (Musa eumusa)","authors":"Novita Herdiana, Susilawati Susilawati, Fibra Nurainy, Tyasto Prima Ahmadi","doi":"10.22146/agritech.70378","DOIUrl":"https://doi.org/10.22146/agritech.70378","url":null,"abstract":"Fruit leather is a food product created by mashing and dehydrating fruit flesh into uniform thin sheets with unique texture and fruity flavor. This study aimed to optimize the production of high-quality fruit leather formulated with banana and carrot. The experimental design used in this study was a Complete Randomized Block Design (CRBD) with a single factor and 4 replications. Six levels of banana and carrot ratio was used in this research which were (P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, and (P6) 50:50. Subsequently, a scoring test was conducted by 15 semi-trained individuals, followed by a hedonic test by 25 untrained panelists. To evaluate data consistency, Bartlett's test and Tuckey's test were applied, and thereafter, variance analysis was conducted to determine the effect between treatments. In cases where a significant effect was observed, further analysis was conducted utilizing the Least Significant Difference Test (LSDT) at a significant level of 5%. The results showed that the carrot concentration affected the overall sensory reception, color, and taste of the fruit leather. The most favorable outcomes were linked to the treatment involving 50% carrot substitution (P6), characterized by color, texture, aroma, taste, and overall acceptance ratings of 3.90 (brownish orange – orange), 3.30 (slightly plastic – plastic), 2.98 (dislike – neutral), 3.59 (neutral – like), and 3.77 (neutral – like), respectively.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136342807","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}
Penggunaan varietas toleran pada budidaya kedelai secara tumpang sari dengan tanaman pangan atau ditanaman sebagai sela pada perkebunan adalah salah satu cara untuk meningkatkan produksi kedelai nasional. Namun demikian cara ini belum sepenuhnya dapat mengatasi masalah, karena intensitas cahaya yang diterima tanaman masih rendah. Tujuan penelitian ini adalah untuk menentukan periode waktu yang dipengaruhi oleh rendahnya intensitas cahaya pada tanaman kedelai (Glycine max (L.) Merill) varietas toleran serta mengetahui penurunan produksi akibat penurunan intensitas cahaya karena naungan, sehingga dapat digunakan untuk menentukan waktu tanam yang paling tepat Penelitian dilakukan menggunakan metode eksperimen, tata letak dilapangan disusun menggunakan Rancangan Petak Terbagi (Split plot design), sebagai petak utama adalah naungan (N): N0 = Tanpa Naungan, N1 = Naungan 50%, N2 = Naungan 65%; sebagai anak petak adalah varietas toleran (V): V1 = Dena 1, V2 = Dena 2, V3 = Anjasmoro, dengan demikian terdapat 9 kombinasi perlakuan. Setiap perlakuan diulang 3 kali dengan menggunakan 5 tanaman contoh, sehingga terdapat 27 perlakuan dengan total 135 Polibeg. Hasil penelitian menunjukkan bahwa periode pertumbuhan yang paling dipengaruhi oleh intensitas cahaya rendah dari varietas Dena-1, Dena-2, dan Anjasmoro adalah dari 30 hari setelah tanam. Penaungan mengakibatkan turunnya produksi biji kedelai, tanpa penungan tanaman dapat menghasilkan biji per tanaman seberat 63,62 g, pada penaungan 50% biji turun 33%, yaitu menghasilkan 47,51 g, selanjutnya pada penaungan 65% hasil biji menurun hingga 90,08%, yaitu menghasilkan 33,47 g.
利用对大豆种植的宽容来促进作物或作物的杂交是促进大豆国家生产的一种方法。然而，这种方法还不能完全解决问题，因为植物接收到的光强度仍然很低。本研究的目的是确定受低强度大豆影响的一段时间。Merill)品种宽容以及知道光的强度下降造成的生产下降,因为阴影,因此可以用来确定最合适的时间种植研究做实验的方法,编纂领域布局使用网格设计(分裂分裂主要情节设计),作为网格是(N): N0 =没有树荫荫荫荫,N1 = 50%, N2 = 65%;作为一个网格品种是宽容的种类(V): V1 = Dena 1, V2 = Dena 2, V3 = Anjasmoro，因此有9种治疗组合。每一种治疗重复3次，使用5种植物样本，总共进行27种治疗，共135种息肉。研究结果表明，最受低强度光度影响的生长周期是种植后30天。植被导致大豆产量的下降，如果没有植被生长，每株种子的产量可以达到63.62克(合63.62克)，50%的种子产量会下降43.51克(合47.51克)，65%的种子覆盖率也会下降到9008%，即33.47克(合33.47克)。
{"title":"Periode Toleran pada Varietas Kedelai (Glycine max (L.) Merill) dengan Tingkat Naungan yang Berbeda","authors":"Gusmiatun Gusmiatun, Andika Hanafi, Neni Marlina","doi":"10.22146/agritech.72264","DOIUrl":"https://doi.org/10.22146/agritech.72264","url":null,"abstract":"Penggunaan varietas toleran pada budidaya kedelai secara tumpang sari dengan tanaman pangan atau ditanaman sebagai sela pada perkebunan adalah salah satu cara untuk meningkatkan produksi kedelai nasional. Namun demikian cara ini belum sepenuhnya dapat mengatasi masalah, karena intensitas cahaya yang diterima tanaman masih rendah. Tujuan penelitian ini adalah untuk menentukan periode waktu yang dipengaruhi oleh rendahnya intensitas cahaya pada tanaman kedelai (Glycine max (L.) Merill) varietas toleran serta mengetahui penurunan produksi akibat penurunan intensitas cahaya karena naungan, sehingga dapat digunakan untuk menentukan waktu tanam yang paling tepat Penelitian dilakukan menggunakan metode eksperimen, tata letak dilapangan disusun menggunakan Rancangan Petak Terbagi (Split plot design), sebagai petak utama adalah naungan (N): N0 = Tanpa Naungan, N1 = Naungan 50%, N2 = Naungan 65%; sebagai anak petak adalah varietas toleran (V): V1 = Dena 1, V2 = Dena 2, V3 = Anjasmoro, dengan demikian terdapat 9 kombinasi perlakuan. Setiap perlakuan diulang 3 kali dengan menggunakan 5 tanaman contoh, sehingga terdapat 27 perlakuan dengan total 135 Polibeg. Hasil penelitian menunjukkan bahwa periode pertumbuhan yang paling dipengaruhi oleh intensitas cahaya rendah dari varietas Dena-1, Dena-2, dan Anjasmoro adalah dari 30 hari setelah tanam. Penaungan mengakibatkan turunnya produksi biji kedelai, tanpa penungan tanaman dapat menghasilkan biji per tanaman seberat 63,62 g, pada penaungan 50% biji turun 33%, yaitu menghasilkan 47,51 g, selanjutnya pada penaungan 65% hasil biji menurun hingga 90,08%, yaitu menghasilkan 33,47 g.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136343042","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}
Ummi Roudhoh, Romadhon Romadhon, Ahmad Suhaeli Fahmi
Sargassum duplicatum is a brown seaweed containing various chemical compounds with potential applications as a natural dye and antioxidant. These compounds include alginate, protein, vitamin C, tannins, iodine, phenols, and pigments such as chlorophyll a, chlorophyll c, fucoxanthin, xanthophyll, and carotene. Therefore, this study aimed to determine the effect of varying extraction times on the color and antioxidant quality of Sargassum duplicatum extract. One of the methods used to extract Sargassum duplicatum is ultrasonication, which involves using ultrasonic waves to break down the cell walls of the material and facilitate efficient compound extraction. The extraction was carried out at 15 (A), 30 (B), and 45 minutes (C), with three repetitions for each treatment. The assessed parameters included yield calculation, total carotenoids, antioxidant activity, and color intensity. Parametric data were analyzed using ANOVA and Tukey HSD follow-up tests. The extraction process used an 80% ethanol solvent at 40 °C and a frequency of 42 kHz. This study employed an experimental laboratory approach using a completely randomized design (CRD) with different extraction times. The results showed significant differences (p<5%) in yield value, total carotenoids, antioxidant activity, and color intensity of Sargassum duplicatum extract at different extraction times. The best results were obtained at 45 minutes, yielding 86.66%, with 9.62% total carotenoids, an IC50 value of 1241.02 ppm, and lightness (L*), redness (a*), and yellowness (b*) values of 4.44, -3.46, and 37.90, respectively.
{"title":"Preliminary Study of Sonication Time for Extracting Natural Dye and Antioxidant from Sargassum duplicatum","authors":"Ummi Roudhoh, Romadhon Romadhon, Ahmad Suhaeli Fahmi","doi":"10.22146/agritech.71404","DOIUrl":"https://doi.org/10.22146/agritech.71404","url":null,"abstract":"Sargassum duplicatum is a brown seaweed containing various chemical compounds with potential applications as a natural dye and antioxidant. These compounds include alginate, protein, vitamin C, tannins, iodine, phenols, and pigments such as chlorophyll a, chlorophyll c, fucoxanthin, xanthophyll, and carotene. Therefore, this study aimed to determine the effect of varying extraction times on the color and antioxidant quality of Sargassum duplicatum extract. One of the methods used to extract Sargassum duplicatum is ultrasonication, which involves using ultrasonic waves to break down the cell walls of the material and facilitate efficient compound extraction. The extraction was carried out at 15 (A), 30 (B), and 45 minutes (C), with three repetitions for each treatment. The assessed parameters included yield calculation, total carotenoids, antioxidant activity, and color intensity. Parametric data were analyzed using ANOVA and Tukey HSD follow-up tests. The extraction process used an 80% ethanol solvent at 40 °C and a frequency of 42 kHz. This study employed an experimental laboratory approach using a completely randomized design (CRD) with different extraction times. The results showed significant differences (p<5%) in yield value, total carotenoids, antioxidant activity, and color intensity of Sargassum duplicatum extract at different extraction times. The best results were obtained at 45 minutes, yielding 86.66%, with 9.62% total carotenoids, an IC50 value of 1241.02 ppm, and lightness (L*), redness (a*), and yellowness (b*) values of 4.44, -3.46, and 37.90, respectively.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136343049","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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