Jurnal Teknologi & Industri Hasil Pertanian

The Cavendish banana flour-based maltodextrin production: analysis of the effect of alpha-amylase enzyme use and study of industrial attitude

2026-01-08T16:41:33+00:00

In English:

Cavendish banana (Musa acuminata Colla) is a banana that is easily damaged, but has a high starch content (70-80%) in raw conditions, so it can be used as a maltodextrin. The process of hydrolysis of maltodextrin with an α-amylase enzyme using different concentrations will affect the characteristics product. Maltodextrin from Cavendish banana flour is considered a new product on an industrial scale, so it needs to be analyzed by industry attitudes. The purpose of research was to determine the best concentration of α-amylase enzyme, analyze industry attitudes, and determine the level of importance of attributes. This research was arranged in a Completely Randomized Block Design (CRBD) with a single factor (concentration of α-amylase enzyme) and 4 repetitions. Cavendish banana flour is hydrolyzed using the α-amylase enzyme with concentrations of 0.2, 0.4, 0.6, 0.8, 1.0, 1.2%. Then, the best treatment is analyzed based on industrial attitudes by considering sensory attributes. The results of the research showed the best concentration of α-amylase enzyme was 1.2% treatment with yield (89.88%), water content (4.20%), ash content (1.06%), solubility (47.23%), viscosity (2.79mPas), pH (5.92), and DE value (18). The results of the industrial attitude analysis showed a positive attitude with the color attribute (1.79%) being the main attribute that influenced the level of importance of the industrial attitude analysis.

Keywords: cavendish banana, maltodextrin, α-amylase enzyme, industrial attitude analysis, and product importance level.

In Bahasa:

Pisang Cavendish (Musa acuminata colla) merupakan pisang yang mudah rusak, namun memiliki kandungan pati tinggi (70-80%) pada kondisi mentah, sehingga dapat dimanfaatkan menjadi maltodekstrin. Proses hidrolisis maltodekstrin dengan enzim α-amilase menggunakan konsentrasi yang beragam akan mempengaruhi karakteristik produk. Maltodekstrin dari tepung pisang cavendish terbilang produk baru dalam skala industri, sehingga perlu di analisis sikap industri. Tujuan penelitian adalah menentukan konsentrasi enzim α-amilase terbaik, menganalisis sikap industri, dan menentukan tingkat kepentingan atribut. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal (konsentrasi enzim α-amilase) dan 4 kali ulangan. Tepung pisang cavendish dihidrolisis menggunakan enzim α-amilase dengan konsentrasi 0,2, 0,4, 0,6, 0,8, 1,0, dan 1,2%. Kemudian, perlakuan terbaik di analisis sikap industri dengan mempertimbangkan atribut-atribut sensori. Hasil penelitian menunjukan konsentrasi enzim α-amilase terbaik adalah perlakuan 1,2% dengan rendemen (89,88%), kadar air (4,20%), kadar abu (1,06%), kelarutan (47,23%), viskositas (2,79mPas), pH (5,92), dan nilai DE (18). Hasil analisis sikap industri menunjukan sikap yang positif dengan atribut warna (1,79%) menjadi atribut utama yang berpengaruh terhadap tingkat kepentingan dari analisis sikap industri.

Kata kunci: pisang cavendish, maltodekstrin, enzim α-amilase, analisis sikap Industri, dan tingkat kepentingan produk.

Evaluation of the sunscreen effectiveness of sunscreen formulations containing avocado seed ethanol extract as the active ingredient

2026-01-19T12:45:18+00:00

Avocado seeds (Persea americana Mill.) contain antioxidant compounds such as phenolics and flavonoids that can neutralize free radicals and absorb ultraviolet (UV) radiation, making them potential natural active ingredients in sunscreen formulations. This research aimed to determine the optimal concentration of ethanol extract of avocado seeds in relation to its inhibitory concentration (IC₅₀), the improvement of the sun protection factor (SPF), and the sunscreen characteristics that meet the quality standards of SNI 16–4339–1996 for sunscreen products. A completely randomized design (CRD) was used with four concentrations of extract (0.25%, 0.5%, 0.75%, and 1%) and four replications. The observed parameters included pH, viscosity, SPF, spreadability, homogeneity, antioxidant activity (IC₅₀), and sensory attributes (aroma, color, and texture). Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s Multiple Range Test (DMRT) at the 5% level. Increasing the concentration of ethanol extract of avocado seeds significantly increased antioxidant activity, SPF, and spreadability, while decreasing pH and viscosity. The best treatment was 0.75% concentration of avocado seed ethanol extract, with a pH of 6.77, viscosity of 2869.48 cP, SPF of 15.21 (maximum category), spreadability of 6.53 cm, and IC₅₀ of 45.71 ppm (very strong antioxidant). This formulation complied with the Indonesian National Standard (SNI 16–4339–1996), exhibited good physical stability, and was preferred by panelists in terms of aroma, color, and texture.

Comprehensive chemical compound profiling of coffee powder fermented with tropical fruits pulp as a substrate

2026-05-09T13:03:58+00:00

This research aimed to identify the chemical compounds of the extract of Arabica coffee powder obtained through fermentation utilizing tropical fruit substrates using GC–MS and to compare the compound profiles obtained from hexane and ethanol extractions. Cherry coffee fruit beans were fermented with orange and tamarillo pulp, then dried, ground with a moisture content of 12%, and extracted using a Soxhlet with hexane and ethanol as solvents, and then were analyzed using Gas Chromatography–Mass Spectrometry (GC–MS). GC–MS analysis showed that both the fruit substrate and the extraction solvent influenced the resulting chemical profiles. Hexane extraction of orange-fermented coffee revealed non-polar compounds such as hexadecenoic acid methyl ester, 9-octadecenoic acid methyl ester (E), and several phthalates. Ethanol extraction produced a richer profile, dominated by fatty acid ethyl esters (FAEEs), including ethyl palmitate, linoleic acid ethyl ester, ethyl oleate, and ethyl stearate, alongside caffeine. Tamarillo-fermented samples displayed similar patterns of FAEEs in ethanol extracts and additionally contained 9,12-octadecadienoyl chloride (Z,Z). A notable finding was the presence of Patchouli alcohol exclusively in the hexane extract of tamarillo -fermented coffee, suggesting that fermentation facilitated the formation of unique terpenoid derivatives.

Keywords: coffee powder, fermentation, GC-MS, tropical fruits, chemical compounds

Comparison of milling and sensory qualities of several rice in Banjarbaru

2026-05-05T06:22:05+00:00

Rice remains the primary staple food for approximately 90% of Indonesia’s population and provides more than half of their daily caloric intake. In South Kalimantan, consumers commonly use various rice types, including local rice types, nationally improved types, and commercial packaged rice. Differences in rice types strongly influence the characteristics of both uncooked rice and cooked rice, as each type possesses distinct chemical composition, physical and physicochemical properties, as well as cooking and sensory qualities. This study compares the milling quality and sensory quality of six types of rice available in Banjarbaru: three local types (Mutiara, Jambun, and Mayang), one nationally improved type (Ciherang), and two packaged rice products (Cianjur and Lopo Ijo). The results indicate that packaged rice (Lopo Ijo and Cianjur) demonstrates the best milling and sensory quality, whereas local rice and Ciherang show limitations in both aspects. These findings highlight the need for improvements in postharvest handling and milling processes to enhance the quality and consumer acceptability of non-packaged rice types.

Sensory evaluation of Florentine bar cookie formulation with the addition of roselle (Hibiscus sabdariffa L.) powder

2026-04-06T07:01:07+00:00

This study aimed to analyze the effect of adding roselle calyx powder (Hibiscus sabdariffa L.) on the sensory characteristics and nutritional content of florentine bar cookies. The study employed a Completely Randomized Design (CRD) with three roselle powder concentration treatments, namely R1 (2 g), R2 (5 g), and R3 (8 g) per 120 g of florentine flour. Sensory evaluation was conducted by 25 semi-trained panelists using a five-point hedonic test, while nutritional content analysis was performed on the selected sample using the SNI 01-2891-1992 method. The Kruskal–Wallis test results showed that the addition of roselle powder had a significant effect on taste (p < 0.05) and texture (p < 0.05), but no significant effect on aroma (p > 0.05) and color (p > 0.05). Formulation R1 achieved the highest acceptance, with taste, aroma, texture, and color scores of 4.48 ± 0.81, 4.00 ± 0.80, 4.04 ± 0.82, and 4.04 ± 0.77, respectively. Nutritional analysis indicated that florentine bar cookies per serving (26 g) provide 132.6 kcal of energy (6% AKG), 7.29 g of fat (11% AKG), 2.69 g of protein (4% AKG), and 13.87 g of carbohydrates (4% AKG). Formulation R1 with the addition of 2 g of roselle powder represents the optimal concentration, producing a product with the best balance between functional value and sensory acceptability, and therefore has potential to be developed as an innovative bakery product based on local ingredients.

The The potential of fermented cabbage waste liquid as a natural preservative for large red chili (Capsicum annuum L.)

2026-02-25T01:01:01+00:00

Quality degradation caused by wilting and decay is the main problem during the storage of large red chili (Capsicum annuum L.). One potential solution is the use of safe and environmentally friendly natural preservatives. This study aimed to evaluate the potential of fermented cabbage waste liquid as a natural preservative for large red chili. The research was conducted in two stages. The first stage involved producing fermented cabbage waste liquid using a Completely Randomized Design (CRD) with two factors: salt (NaCl) concentration at 3%, 5% and 7%, and fermentation duration of 4, 6, 8, and 10 days. The second stage involved applying the fermented cabbage waste liquid to large red chili by soaking the fruits for 12 hours, followed by storage at room temperature (27–29°C). The results showed that the treatment with 7% NaCl and four days of fermentation produced the best preservation effect, maintaining the quality of large red chili with a shelf life of 16.67 ± 0.902 days, weight loss of 2.42 ± 1.772%, vitamin C content of 3.34 ± 0.087 mg/20 g, firm texture with smooth surface (score 6.95 ± 0.000), and bright red color (score 2.00 ± 0.000). These findings indicate that fermented cabbage waste liquid with 7% NaCl and four days of fermentation has strong potential as an effective natural preservative to extend the shelf life and maintain the quality of large red chili.

Development of a Bose corn and local Timorese legume food bar fortified with Lactiplantibacillus plantarum: nutritional composition, color characteristics, and probiotic viability

2026-02-10T17:11:48+00:00

Food insecurity and nutrition issues in East Nusa Tenggara Province require solutions through local food diversification. Functional food diversification is important in response to changing dietary patterns, particularly the increasing consumption of nutritious snacks (snackification). Probiotic-based functional snacks have the potential to provide health benefits while utilizing local food resources.

This study aimed to develop a probiotic food bar formulation based on corn and local Timor legumes and to evaluate its physicochemical properties and probiotic viability. An experimental study was conducted using a completely randomized design (CRD) with five formulations and three replications. The formulations were prepared by modifying bose corn with local legumes, including corn (Zea mays), peanuts (Arachis hypogaea L.), mung beans (Vigna radiata), cowpeas (Vigna unguiculata subsp. unguiculata), and rice beans (Vigna umbellata). The probiotic Lactiplantibacillus plantarum was added to the food bar.

The results showed that formulation F1 was the best overall, with moisture content of 51.49%, ash 1.46%, protein 4.76%, carbohydrates 39.99%, crude fiber 4.75%, and low fat content (2.31%). The highest probiotic viability was observed in F4 during the second week of storage (1.55 × 10⁵ CFU/g), although the overall probiotic count remained relatively low.

It is concluded that F1 is the best overall formulation, whereas F4 is superior in probiotic viability. Further optimization is required to improve product quality and probiotic viability.

Determining optimal storage conditions for Aloe-Buni functional drink: a stability assessment

2026-03-02T04:18:36+00:00

Aloe-Buni functional drinks contain vitamin C, anthocyanins, flavonoids, and antioxidant compounds that are highly sensitive to temperature and storage duration. The stability of these bioactive components determines the product’s nutritional quality, health benefits, and overall shelf life. This study aims to analyse the effects of temperature variation and storage duration on pH, vitamin C, total flavonoids, total anthocyanins, and antioxidant activity, to determine the optimal storage conditions and the estimated functional shelf life of Aloe-Buni beverages. The study was conducted using a completely randomised design with storage temperatures of 4°C, 13°C, and 27°C, and observations were made up to day 15. The parameters analysed included pH, total flavonoids, total anthocyanins, vitamin C, and antioxidant activity, all measured by spectrophotometry. The data were analysed using ANOVA, followed by BNT or Duncan's test to determine differences between treatments. All parameters were measured periodically to monitor the rate of bioactive degradation during Storage. Low temperatures (4–13°C) were found to maintain better pH, vitamin C, anthocyanins, flavonoids, and antioxidant activity than room temperature, thereby slowing bioactive degradation during Storage. Aloe-Buni beverages have the best bioactive stability at low temperatures with a functional shelf life of approximately 6–9 days before significant deterioration occurs. This study provides a scientific basis for establishing storage standards and shelf-life for Aloe-Buni-based products and supports the development of stable, highly nutritious, locally produced functional beverages

Sales and production forecasting of fish skin snacks and the availability of pangasius fish skin raw materials at Gatiga Snack

2026-02-19T02:45:28+00:00

Agroindustri perikanan memiliki peran strategis dalam meningkatkan nilai tambah produk hasil perikanan sekaligus mendorong pertumbuhan ekonomi daerah. Salah satu bentuk pengembangan agroindustri adalah pemanfaatan limbah hasil pengolahan ikan, seperti kulit ikan patin, menjadi produk bernilai ekonomi tinggi berupa keripik kulit ikan (fish skin). Penelitian ini bertujuan untuk menganalisis ketersediaan bahan baku, pola penjualan, nilai tambah, serta merumuskan strategi prioritas pengembangan produk keripik kulit ikan patin pada UMKM Gatiga Snack di Kabupaten Lampung Selatan. Metode penelitian yang digunakan adalah studi kasus dengan pendekatan deskriptif kuantitatif. Analisis data meliputi analisis ketersediaan bahan baku, analisis penjualan, analisis nilai tambah menggunakan metode Hayami, analisis SWOT, serta penentuan strategi prioritas menggunakan Quantitative Strategic Planning Matrix (QSPM). Hasil penelitian menunjukkan bahwa ketersediaan bahan baku kulit ikan patin bersifat fluktuatif namun masih berada pada kondisi surplus. Penjualan produk fish skin menunjukkan tren meningkat dengan pola musiman yang kuat. Nilai tambah pengolahan mencapai Rp135.000/kg dengan tingkat keuntungan sebesar 83,30%, yang menandakan usaha ini sangat menguntungkan. Hasil analisis SWOT menempatkan usaha pada kuadran strategi agresif (SO). Strategi prioritas yang direkomendasikan meliputi penguatan branding, diferensiasi produk berbasis nilai gizi, perluasan jaringan distribusi, serta inovasi produk guna meningkatkan daya saing dan keberlanjutan agroindustri.

Impact of extremely low frequency magnetic field-assisted fermentation on Arabica coffee caffeine content

2026-08-03T05:35:13+00:00

Arabica coffee exhibits a superior flavor profile compared to other coffee varieties; however, its relatively high caffeine content necessitates an environmentally friendly decaffeination method. The purpose of this study was to analyze the reduction of caffeine levels, fermentation pH, bean pH, and bean density through a wet fermentation process assisted by an Extremely Low Frequency (ELF) magnetic field. The research was conducted using a 3×2 factorial design. The process was carried out using variations in magnetic field intensity (control, 300 µT, and 500 µT) and contact times (30 and 60 minutes). Fermentation was carried out for 20 hours utilizing tape yeast as a starter, followed by the measurement of fermentation pH every 5 hours, and the subsequent characterization of bean pH, density, and caffeine levels. The application of an ELF magnetic field during fermentation holds the potential to increase microbial activity, thereby reducing the caffeine levels of the coffee beans. The results showed that the fermentation and bean pH values decreased, accompanied by an increase in density; however, these values were not significantly different among the groups (p-value > 0.05). The best treatment was obtained from an intensity of 300 µT with a contact time of 30 minutes, resulting in a caffeine content of 0.0234%. This was lower than the negative control (0.0329%), representing a 28.9 percent reduction. Based on the results of the study, it was concluded that ELF magnetic field exposure at specific intensities and contact times optimizes fermentation, allowing effective caffeine degradation.

Keywords: ELF Magnetic Field, Arabica Coffee, Fermentation, Caffeine.