AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN

Hubungan Asi Eksklusif, Riwayat Mp-Asi dan Pola Pemberian Makan terhadap Kejadian Picky Eater Anak Usia 1-3 Tahun di Posyandu Apel Lima Jagakarsa

Fitri Ramadhani Barus, Annisa Yuri Ekaningrum, Soraya Siti — Thu, 27 Nov 2025 00:00:00 +0000

Anak picky eater berpotensi mengalami defisiensi zat gizi dalam jangka panjang. Kebiasaan ini akan mempengaruhi pertumbuhan dan perkembangan anak sehingga mempengaruhi status gizi anak. World Health Organization (2020) menyebutkan secara global, 149,2 juta anak di bawah usia 5 tahun mengalami stunting, 45,4 juta kurus, dan 38,9 juta kelebihan berat badan. Untuk mengetahui Hubungan Asi Eksklusif, Riwayat Mp-Asi, dan Pola Pemberian Makan Terhadap Kejadian Picky Eater Anak Usia 1-3 Tahun di Posyandu Apel Lima Jagakarsa 2024”. Penelitian ini menggunakan rancangan cross sectional, dengan jumlah sampel sebanyak 44 responden yang ditentukan dengan menggunakan metode simple random sampling dan data diukur menggunakan kuesioner. Analisis yang digunakan adalah analisis univariat dan bivariat dengan uji chi-square. Hasil dari penelitian di dapatkan asi eksklusif (p-value 0,76), riwayat pemberian makanan pendamping asi (p-value 0,08 ), dan pola pemberian makan (p-value 0,52) (p-value > 0,05) yang berarti tidak ada hubungan asi eksklusif, riwayat makanan pendamping asi dan pola pemberian makan dengan kejadian picky eater.

Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik

Elisa Tri Nursari, masrukan, Eman Darmawan, Dyah Titin Laswati — Thu, 27 Nov 2025 00:00:00 +0000

Conventional mayonnaise is typically high in fat and cholesterol due to the use of oil and egg yolk as emulsifiers. This study aimed to develop a healthier alternative by formulating low-fat mayonnaise using soy protein isolate (SPI) as a plant-based emulsifier. The objective was to evaluate the physical and chemical properties of SPI-based mayonnaise selected through hedonic testing, and to compare it descriptively with a conventional sample (without SPI) and a commercial product. A Completely Randomized Design (CRD) was applied with five SPI concentrations: 0%, 1%, 2%, 3%, and 4%. Parameters observed included viscosity, texture, emulsion stability, color, pH, moisture, fat, and protein content. The 4% SPI formulation was identified as the most preferred based on sensory evaluation. Results showed that the 4% SPI sample had lower fat content (31.51%) and higher protein content (4.41%) than the reference samples. It also exhibited high viscosity (36,937.5 cP), good texture (0.094 N), excellent emulsion stability (96.80%), bright appearance (L=66.30; a=1.33; b=12.67), and a pH of 3.95. These findings suggest that SPI-based mayonnaise offers improved nutritional and physical qualities, making it a promising functional low-fat alternative favored by consumers.

Pengaruh Konsentrasi Gliserol Terhadap Karakteristik Fisik Dan Kimia Edible Film Dari Pati Ubi Jalar Ungu (Ipomoea batatas l. poir)

Yuliana Ndruru, Ambar Rukmini, masrukan, Dyah Titin Laswati — Thu, 27 Nov 2025 00:00:00 +0000

Damage to fresh food such as fruits and vegetables due to exposure to air and humidity has become a common problem in the community. One innovative solution to maintain food quality is the use of starch-based edible films. This study aims to determine the effect of glycerol concentration on the physical and chemical characteristics of a starch-based edible film of purple sweet potato (Ipomoea batatas L.). The study was conducted using a Complete Random Design (RAL) with five treatments of glycerol concentrations of 6%, 8%, 10%, 12%, and 13% (v/b starch). The parameters tested include tensile strength, elongation, thickness, folding, moisture transmission rate (WVTR), and moisture content. The results showed that the increase in glycerol concentration had an effect on all the physical characteristics of edible films, except WVTR. Edible films with a glycerol concentration of 13% show the best characteristics with the highest elongation values (4.39%), highest folding (28 folds), thickness (0.07 mm), tensile strength (12.60 MPa), WVTR (0.02g/cm2.h) and moisture content (17.68%). Meanwhile, the best edible film chemical characteristics according to the 1995 SNI standard are at a glycerol concentration of 8% (15.77). Overall, all concentrations of purple sweet potato starch have met some of the standard parameters of commercial edible films. However, it still lags behind in terms of elongation, moisture content and tensile strength. However, this edible film has enough potential for use in small-scale or household packaging applications.

Aktivitas Antibakteri dan Karakteristik Edible Film dengan Penambahan Serbuk Daun Jati (Tectona grandis L.)

Ika Fathya Diva Auliya, Masrukan, Ambar Rukmini, Dyah Titin Laswati — Thu, 27 Nov 2025 00:00:00 +0000

Edible film is a thin layer used to coat food or placed between food components, and it is consumable. This research aimed to assess the effect of adding teak leaf powder on the physical, chemical, and antibacterial properties of the edible film. The experiment was designed using a Completely Randomized Design (CRD), with teak leaf powder (J) as the independent variable. Four treatments were applied: J0 (0 g), J1 (0.25 g), J2 (0.50 g), and J3 (0.75 g) of teak leaf powder. Each formulation was tested for moisture content, thickness, tensile strength, elongation, water vapor transmission rate (WVTR), and antibacterial activity against environmental bacteria and Escherichia coli. The data obtained were analyzed using ANOVA followed by Tukey’s post hoc test at a significance level of α = 0.05. Physically, the addition of teak leaf powder increased the thickness of the edible film but decreased its tensile strength, elongation, and WVTR. The chemical parameter, moisture content, remained relatively stable across all treatments. In terms of antibacterial properties, the inhibition zone against environmental bacteria increased significantly. For Escherichia coli, no inhibition zone was observed in treatment J0, while treatments J1 to J3 demonstrated comparable antibacterial effectiveness.

Labu Kuning (Cucurbita moschata duchesne) Sebagai Pewarna dan Sumber Β-Karoten pada Mi Jagung Basah

Hafid Bin Lahudi, Ambar Rukmini, Masrukan, Dyah Titin Laswati — Thu, 27 Nov 2025 00:00:00 +0000

Corn noodles are a gluten-free and high-fiber food product, but contain relatively low levels of β-carotene. To enhance their nutritional value and visual appeal, pumpkin puree (Cucurbita moschata Duchesne), known for its high β-carotene content and natural coloring properties, was added to the formulation. This study aimed to evaluate the effects of pumpkin puree addition on the physical, chemical, and organoleptic characteristics of wet corn noodles. A completely randomized design with one factor was used, comprising four treatment levels: 10%, 20%, 30%, and 40% pumpkin puree based on the total flour weight. The results showed that pumpkin puree significantly increased moisture contents and β-carotene levels (p<0.05), with the highest values found in formulation F4 (40%)—moisture contents of 65.40% and β-carotene of 287.07 µg/100 g (db). However, formulation F3 (30%) demonstrated the most balanced attributes, including bright colour (a = 4.41and b 22.77), optimal texture (cohesiveness 0.21 and adhesiveness 1.89), and the highest overall anelist preference score (overall score 3.0). Therefore, adding 30% pumpkin puree is the optimal formulation for producing wet corn noodles that are nutritious, visually appealing, and well accepted by consumers.

Cholesterol Lowering Effects of Tempe Dietary Fiber On Rats

Yulius Kiswanto — Thu, 27 Nov 2025 00:00:00 +0000

Tempe is a popular fermented soy product with a variety of health benefits. It’s high in protein, prebiotics and a wide array of vitamin, minerals and fiber. One of the macro componen that is dietary fiber could have beneficial effects in lowering cholesterol levels.

The main goal of this experiment treated determine the tempe diet on the level of total cholesterol in rats. In this experiment 30 male Sprague Dawley rats split into 6 groups . First group treated by standard diet, second group by tempe diet and the third group by concentrate of soy fiber for four weeks. This experiment conducted using Completely Randomized Design ( CRD )

The result showed tempe diet decrease total cholesterol from 106,4 mg/dl (diet standard ) to 92,5 mg/dl (diet tempe 40%) . Tempe diet also decrease LDL cholesterol from 38,7 mg/dl (diet standard) to 19,4 mg/dl (diet tempe 40%). HDL increase from 67,7 mg/dl ( diet standard ) to 74 mg/dl (diet tempe 40%).

Pengaruh Substitusi Tepung Ubi Ungu pada Pembuatan Kue Kastengel Terhadap Kualitas Organoleptik dan Tingkat Kesukaan

Diah Dwi Wahyuni, Ambar Rukmini, Anggri Sekar Sari — Thu, 27 Nov 2025 00:00:00 +0000

This study aims to determine 1) the effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel in terms of aroma, color, taste, and texture 2) the level of public preference for the quality of kastengel with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste, and texture. The questions in the study were: 1) is there an effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel cakes in terms of aroma, color, taste, and texture? 2) what is the level of public preference for kastengel cakes with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste and texture? This research uses pure experiment with RAL. Sampling technique with simple random sampling method. Conducted in Minggiran Village, the research subjects were 15 semi-trained panelists and 60 untrained panelists. The data collection method used observation of the organoleptic test. The research instrument was a questionnaire, a rating scale for the differentiation test with a score of 1 - 5, while a scale of 1 - 4 for the liking test. Data analysis techniques using ANOVA, with a confidence level of 95%, if significantly different, followed by LSD test. The results of this study showed that: 1) there is an effect of purple sweet potato flour substitution on the quality of 10%, 20%, and 30% kastengel. The best quality of kastengel is purple sweet potato flour substitution of 20%.

Pengaruh Substitusi Tepung Sukun Pada Pembuatan Mie Terhadap Sifat Sensoris Dan Kadar Seratnya

galih andika murdaka, Ambar Rukmini, Anggri Sekar Sari — Thu, 27 Nov 2025 00:00:00 +0000

Some regions utilize breadfruit as food by boiling, frying, or processing it into cassava. However, breadfruit has the opportunity to be processed into breadfruit flour noodles generally use the basic ingredients of wheat flour. This study aims to determine 1) the effect of breadfruit flour substitution quality on wheat flour in making noodles, 2) The level of liking and public acceptance of the quality of breadfruit noodles, 3) The level of fiber content contained in breadfruit noodles. The sampling technique used a questionnaire with written criteria and breadfruit flour substitution with 16 samples of semi trained panelists and 60 untrained panelists. The level of fiber content used laboratory tests with 3 trials at Chemix-Pratama Laboratory. Breadfruit noodle making was conducted at the Integrated Laboratory of Sarjanawiyata Tamansiswa University and Gatak village, Sumberagung, Jetis, Bantul. The results of this study showed; 1) there was an effect of breadfruit flour substitution on the quality of noodles, 2) the results of the highest public liking test on breadfruit noodles with a percentage of 15%, 3) the results of laboratory tests of the highest fiber content were the percentage of 50% (5.1597gr), then the percentage of 0% (2.8268 gr) the lowest crude fiber content.