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Agritech
Number of Followers: 1  Open Access journalISSN (Print) 0216-0455 - ISSN (Online) 2527-3825 Published by Universitas Gadjah Mada  [46 journals]
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- Cover Vol. 45 No. 2
Authors: Cover Vol. 45 No. 2
Abstract: .
PubDate: 2025-05-28
DOI: 10.22146/agritech.107222
Issue No: Vol. 45, No. 2 (2025)
- Risk Mitigation Analysis of Wet Cocoa Beans Supply Chain in North Luwu
Regency
Authors: Winda Kamal, Novita Erma Kristanti, Anggoro Cahyo Sukartiko
Pages: 101 - 112
Abstract: Cocoa in North Luwu Regency is contributing greatly to the improvement of the economy. However, different factors have caused a decrease in the amount of production since 2019 and farmers mostly sell cocoa as wet beans. Therefore, this research aimed to reduce the impact of risk on the supply chain of North Luwu wet cocoa beans through Supply Chain Risk Management, which included the stages of mapping, risk identification, analysis, and mitigation. The results showed that the supply chain flow map was obtained by tracing and identifying the tiers using snowball sampling method. Subsequently, the list of risk for each tier was identified and assessed for the likelihood, severity, and detection levels through in-depth interviews using 5 Likert scales. Data analysis was also carried out by determining the mapping matrix in avoid, transfer, manage, and appetite risk, as well as assessing the Risk Priority Number (RPN). Avoid risk and those with a high RPN value were priorities in preparing mitigation. The stages considered were the interview and group discussion with risk owners and experts. Meanwhile, the flows of the wet cocoa bean supply chain were identified. In the farmer tier, 8 risks, 10 collectors, 9 cooperatives, and 9 industries were reported. High rainfall, classified as avoid risk, had the highest RPN value. This risk was identified in almost all tiers and mitigated through irrigation improvements, reservoir construction, and planting new adaptive clones.
PubDate: 2025-05-28
DOI: 10.22146/agritech.86297
Issue No: Vol. 45, No. 2 (2025)
- Environmental Ergonomic Analysis in MSMEs of ‘Karak’ using Working
Environment Approach, HIRARC, and Kansei Engineering
Authors: Firstama Saka Adiatmaja, Mirwan Ushada, Didik Purwadi
Pages: 113 - 126
Abstract: The working environment in Micro, Small, and Medium Enterprises (MSMEs) is considered less than ideal based on the Indonesian Minister of Health Regulation Number 70 of 2016 concerning Standards and Requirements for Industrial Working Environment, in relation to temperature, lighting, noise intensity, and humidity. Therefore, an analysis is necessary to improve MSMEs’ ability to create an ideal working environment. This study aimed to analyze and improve working environment ergonomics by focusing on the physical working environment, workers preferences and sensitivities, as well as work environment risks associated with various factors. The case study examined MSMEs in Klaten Regency, Central Java. The methods used included working environment observation, HIRARC (Hazard Identification, Risk Assessment, and Risk Control), Kansei engineering, and multiple linear regression (MLR). Specifically, HIRARC was used to assess risks, Kansei engineering to identify workers preferences and sensitivities, and MLR to determine correlations between variables. One of the risky working conditions was observed at the smoking and frying workstation, where the temperature reached 32.81˚C, exceeding the reference value of 31˚C. Lighting levels were recorded at 101.09 lux, below the recommended 200-500 lux. Noise levels measured 68.38 dB, within the acceptable limit of 85 dB, while humidity was 52.63% compared to the reference value of 51.36% ± 5.72%. HIRARC assessment classified the risk level at the smoking and frying workstation as medium to extreme. Furthermore, Kansei engineering identified key perception variables, namely dark vs. light, dirty vs. clean, unpleasant vs. pleasant, stuffy vs. cool, and hot vs. cold. The results showed working environment parameters significantly correlated with HIRARC and Kansei engineering variables, which consequently correlated with HIRARC.
PubDate: 2025-05-28
DOI: 10.22146/agritech.79984
Issue No: Vol. 45, No. 2 (2025)
- Effects of Mixed Yeast Fermentation on Volatile Compounds Composition of
Arabica Coffee Beans
Authors: Whitney Jovanka Utami, Dian Anggraini Suroto, Francis Maria Constance Sigit Setyabudi, Alyssa Putri Davinia, Dyah Sekar Purnama Ratri
Pages: 127 - 138
Abstract: Coffee is part of the most highly valued agricultural commodities, and fermentation is an alternative method to enhance the quality of coffee beans. Therefore, this study aimed to assess the effects of Wickerhamomyces anomalus and Kluyveromyces lactis on the fermentation of Arabica coffee, particularly the contributions to volatile compounds formed in roasted beans. The fermentation process was further carried out by incorporating W. anomalus and K. lactis for 48 hours at room temperature. The results showed that fermenting for 12 hours with mixed yeast inoculation significantly increased the total yeast count and volatile compounds. Additionally, the fermentation of Arabica coffee with mixed yeast inoculation at a 1:1 ratio produced the highest total titratable acidity and yeast count. The release of volatile compounds varied based on the activity of the microorganisms with the highest concentrations of naphthalene, α-himachalene, toluene 2, 4-diamine, and 3-pentanol detected in the samples. These results suggested that fermenting Arabica coffee with W. anomalus and K. lactis not only enhanced bean quality but also held promise for industrial application.
PubDate: 2025-05-28
DOI: 10.22146/agritech.87365
Issue No: Vol. 45, No. 2 (2025)
- Kinetics of Quality Changes in Porang (Amorphophallus oncophyllus) Flour
during Storage at Various Temperatures
Authors: Rossy Pratiwi Diposari, Sri Rahayoe, Devi Yuni Susanti
Pages: 139 - 148
Abstract: Porang (Amorphophallus oncophyllus) flour is a raw material for producing glucomannan with low moisture content and hygroscopic properties. Proper storage of porang flour is an important strategy needed in production to maintain the quality. Therefore, this study aimed to assess shelf life of porang flour under various temperature conditions using a reaction kinetics model and to characterize the quality of porang flour during storage. Porang flour was packaged in polyethylene plastic bags and stored at a relative humidity (RH) of ± 70% at different temperatures of 15 °C, 20 °C, 25 °C, and 30 °C. Storage duration was 90 days, and the measurements of viscosity, density, and color were taken at 5-day intervals. Meanwhile, measurements of glucomannan and ash content were conducted at 15-day intervals. Kinetics model was used to determine shelf life of porang flour based on viscosity parameters according to commercial standards set by the Chinese government. The statistical results showed that storage temperature significantly affected density and color but had no significant effect on glucomannan and ash content parameters. Kinetics analysis of viscosity and density changes in porang flour followed a first-order reaction, where higher temperatures resulted in larger rate constants. The validation test with Arrhenius equation derived equations for density and viscosity parameters, namely Y= -4128.1x+6.7104 and Y= -4148.4x+8.1565, respectively. Furthermore, the results showed that shelf life of porang flour with an initial viscosity of 19,000 mPa.s under conditions of ±70% RH and storage temperatures of 15 °C, 20 °C, 25 °C, and 30 °C was 28, 21, 18, and 13 days, respectively, for first-grade quality. For second-grade quality at temperatures of 15 °C, 20 °C, 25 °C, and 30 °C, shelf life was 161, 117, 102, and 76 days, respectively.
PubDate: 2025-05-28
DOI: 10.22146/agritech.90013
Issue No: Vol. 45, No. 2 (2025)
- Quality Profile and Antioxidant Activity of Milkfish (Chanos chanos)
Sausage with the Addition of Red Bean Flour (Phaseolus vulgaris L.)
Authors: Ika Dyah Kumalasari, Aprillia Rizki Melati
Pages: 149 - 159
Abstract: Red bean are renowned for high antioxidant capable of preventing the Reactive Oxygen Species (ROS) formation that triggers the formation of free radicals. Meanwhile, milkfish (Chanos chanos) has a high protein content and low fat compared to other brackish water fish. Therefore, this study aimed to determine the chemical quality, microbial, and sensory acceptance of milkfish sausage with red bean flour. A completely randomized design (CRD) was used with one treatment factor namely variations in the ratio of milkfish to red bean flour at F0 (100%:0), F1 (75%:25%), F2 (50%:50%), and F3 (25%:75%). Parameters analyzed include moisture, ash, fat, total protein, carbohydrate, dietary fiber, antioxidant, microbiological total plate count (TPC), as well as organoleptic features namely color, taste, aroma, texture, and elasticity. Data were analyzed using SPSS version 23.0 which was tested with One Way ANOVA followed by Duncan Multiple Range Test (DMRT) at the 5% significance level when significant differences were found. The results showed that red bean flour in milkfish sausage had a significant effect on all treatments. The higher the amount of red bean flour added, the greater the value of ash, carbohydrate, and dietary fiber content, while the value of water, fat, protein, and TPC decreased. The strongest antioxidant activity indicated by IC50 was found in F3 at 83.21 ppm. TPC testing showed that all formulations meet the quality requirements of SNI fish sausage. The level of consumer acceptance significantly influenced the acceptance of color, taste, texture, chewiness, aftertaste, and overall. Milkfish sausage added with red bean flour had good chemical quality, microbial, and antioxidant activity.
PubDate: 2025-05-28
DOI: 10.22146/agritech.90363
Issue No: Vol. 45, No. 2 (2025)
- Microbial Conversion of Rice Straw Into Lactic Acid Through Simultaneous
and Separate Hydrolysis and Fermentation
Authors: Eva Yuliana, Retno Indrati, Francis Maria Constance Sigit Setyabudi, Dewi Pujo Ningsih, Sardjono Sardjono
Pages: 160 - 167
Abstract: Lactic acid is often produced from lignocellulosic materials through various steps, including pretreatment, hydrolysis, and fermentation. Therefore, this study aims to evaluate the conversion of lactic acid from rice straw using simultaneous and separate hydrolysis and fermentation. The process was initiated with and without pretreatment using Ca(OH)2 at 85 °C for 16 hours, followed by hydrolysis using Trichoderma reesei PK1J2 and fermentation with Rhizopus oryzae AT3. Hydrolysis and fermentation were performed simultaneously and separately. The results showed that pretreatment could reduce lignin content, but this process was not needed because Trichoderma reesei PK1J2 degraded lignin during hydrolysis. In addition, fermentation conditions in this study could not support the production of lactic acid by Rhizopus oryzae AT3. Based on biomass growth during the treatment, simultaneous hydrolysis and fermentation (108 mg/g dry substrate) was better compared to separate hydrolysis and fermentation (104 mg/g dry substrate).
PubDate: 2025-05-28
DOI: 10.22146/agritech.81924
Issue No: Vol. 45, No. 2 (2025)
- Characterization of Microparticles Extracted from Wasabi (Wasabia
japonica) as a Natural Food Preservative for Fresh Chicken Meat
Authors: Daimatul Mahmudah, Fizriyatul As'idah, Rukmini Rukmini, Khoirin Maghfiroh
Pages: 168 - 176
Abstract: Chicken meat is a food ingredient vulnerable to contamination, requiring effective treatment to extend its shelf life and maintain quality. Wasabi (Wasabia japonica), a typical Japanese plant, contains an allyl isothiocyanate compound with antibacterial properties, making it a potential natural preservative. Therefore, this study aimed to develop microparticles of wasabi extract for application as a preservative for fresh chicken meat. In the process, microparticles were produced using the dry spray method, with maltodextrin as a coating material. The formulations tested were 0% (F0), 1% (F1), 2% (F2), and 3% wasabi extracts (F3), combined with 100 grams of maltodextrin and 1000 mL of distilled water. The produced microparticles were subjected to characterization to determine particle size, solubility test, particle morphology, crystal structure, and functional group identification. Subsequently, inhibition zone tests and total plate count were conducted to assess the effectiveness of the particles as a natural food preservative. The results showed that the F3 treatment had the widest inhibition zone (7.1 mm). Immersing chicken meat in the extract solution reduced the bacterial colony count from 16.8x106 CFU/gram to 12.5x106 CFU/gram over 6 days of storage. Therefore, F3 was the best formulation based on microbiological test results. This signified the potential of wasabi extract microparticles as a natural food preservative.
PubDate: 2025-05-28
DOI: 10.22146/agritech.89696
Issue No: Vol. 45, No. 2 (2025)
- Boiler Ash of Oil Palm Shell as Adsorbent for Lead Adsorption
Authors: Nurdiansyah Nurdiansyah, Chusnul Hidayat, Dian Anggraini Suroto
Pages: 177 - 186
Abstract: Palm oil shells and fibers are widely used as fuel for factory boiler furnaces. However, boiler ash residue produced is often underutilized. This study aims to explore the use of boiler bottom ash (BBA) as an adsorbent for the adsorption of lead (Pb) and its subsequent application in palm oil mill effluent (POME) purification for water dilution in crude palm oil (CPO) processing. BBA was activated using 0.2, 0.4, 0.6, and 0.8 mol/L potassium hydroxide (KOH) solutions for 24 hours, and the carbonation was conducted at 400°C for 60 minutes. Factors, such as the concentration of KOH for BBA activation, pH levels, adsorption temperature, adsorption kinetics, and the application of the adsorbent in POME purification for water dilution in the CPO processing model, were evaluated. The results showed that the optimal KOH concentration was 0.4 mol/L, as determined by SEM, EDX, and lead adsorption analysis. The maximum adsorbent capacity of approximately 0.43 mg/g was obtained at 50°C and pH 4.6, with an adsorption rate constant of 5.97 per minute. The results also showed that the adsorption process followed the Langmuir model. In addition, the adsorption activation energy and the Arrhenius constant values were -28675.82 J/mol and 0.0001, respectively. The use of POME filtrate for water dilution had no effect on the free fatty acids, water content, impurities, or DOBI (Deterioration Bleachability of Index) in CPO. Lead value showed significant differences in all treatments without dilution. These results indicate that BBA activated with KOH can function as an adsorbent to reduce lead content. POME purified with BBA adsorbent has the potential to be used as diluent water in CPO processing to reduce raw water use and ultimately decrease POME production.
PubDate: 2025-05-28
DOI: 10.22146/agritech.93514
Issue No: Vol. 45, No. 2 (2025)
- Snacking Habits and Level Acceptance of Freeze-Dried Probiotic Yogurt
Snacks by Children
Authors: Novia Nur Aini, Rini Yanti, Dwi Fibri, Tyas Utami, Endang Rahayu
Pages: 187 - 194
Abstract: Stunting in children is a significant problem worldwide, specifically in developing countries. One of the contributing factors to this condition is dysbiosis, characterized by an imbalance in gut microbiota and is commonly observed in affected patients. To reduce the prevalence of stunting, it is critical to provide products that are rich in protein, calcium, and probiotic. In this context, freeze-dried probiotic yogurt snacks can be used as an effective solution due to their high nutritional value, ability to preserve probiotic cell viability, and extended shelf life. Therefore, this study aims to determine snacking habits and level of acceptance of yogurt snacks among children through a sensory evaluation. The result showed that parents often considered taste, health benefits, and price when purchasing snacks. Meanwhile, children showed a high preference for freeze-dried probiotic yogurt snacks, particularly due to their appealing shape. Panelist parents also considered the products to be necessary, recommended, and an alternative to unhealthy snacks. Therefore, these products may be suitable for upper-middle-class consumers due to their higher prices and will require taste improvement to increase consumer acceptance among children.
PubDate: 2025-05-28
DOI: 10.22146/agritech.90246
Issue No: Vol. 45, No. 2 (2025)
- Physicochemical Characteristics and Antidiabetic Potential In Vitro of
Analog Rice Based on White Greater Yam (Dioscorea alata) and Yellow
Pumpkin (Cucurbita maxima)
Authors: Darus Dina Imama, Priyanto Triwitono, Wahyu Dwi Saputra
Pages: 195 - 204
Abstract: Type 2 Diabetes Mellitus (T2DM) is a metabolic disease characterized by the presence of increased blood sugar due to insulin resistance and β-cell dysfunction maintaining the body homeostasis by lowering blood sugar levels. People with T2DM are advised to avoid consuming foods that can trigger an increase in blood sugar levels. However, daily consumption of Indonesians still depends on ordinary rice, which has a high glycemic index and can increase blood sugar levels. This shows the need to produce substitute such as analog rice, which is safe to consume by people with T2DM. Analog rice is artificial product that uses raw materials from grains or tubers. Therefore, this research aimed to produce high-antioxidant analog rice by using white greater yam and yellow pumpkin as the main ingredients. The results showed that increasing the concentration of yellow pumpkin caused a rise in physical properties such as water absorption and b value, which was the yellow color appearing in analog rice. Chemical properties such as water content, ash, and protein were increasing but starch, carbohydrates, amylose, and amylopectin levels decreased. Total phenolics, DPPH, and ABTS antioxidants, the percentage of inhibition activity of α-amylase enzyme, and descriptive sensory tests including appearance, aroma, texture, and flavor also showed an increase. The best formula was obtained in P1 treatment comprising 85% white greater yam and 15% yellow pumpkin. Specifically, P1 showed % α-amylase inhibition activity of 42%, DPPH antioxidant activity 82.39%, ABTS 86.47%, and a favorability test value of 4. This value was considered neutral, showing the potential to be well-received by panelists.
PubDate: 2025-05-28
DOI: 10.22146/agritech.97284
Issue No: Vol. 45, No. 2 (2025)
