Jurnal Agrotek Ummat

Physicochemical characteristics of squid amplang prepared using two-step vacuum frying at various dough resting times

Aridatuz Zahroh Zahroh, Anang Lastriyanto — Sat, 23 May 2026 00:00:00 +0000

Amplang crackers are traditional snacks from Eastern Borneo, commonly made from fish or other marine products with high protein content. This study focuses on developing squid amplang as a product diversification using a two-step vacuum frying method to produce low-moisture amplang. The research aimed to determine the effect of dough resting time on the physicochemical characteristics of squid amplang crackers and to identify the best treatment based on quality parameters. A Completely Randomized Design (CRD) without factorial treatment was applied, with various dough resting times as treatments. The observed parameters included moisture content, swellability, hardness, and protein content. The results showed that dough resting time did not significantly affect the physicochemical properties of squid amplang crackers (p > 0.05). The tested products had moisture content ranging from 0.98–1.65% (wb), expansion ratio of 514.01–710.21%, hardness between 24.57–33.49 N, and protein content from 6.06–12.16%. All characteristics met the Indonesian National Standard (SNI 8272:2016) for fish crackers. The best squid amplang crackers were obtained at a 6-hour resting time, resulting in 0.98% (wb) moisture content, 514.01% swellability, 30.71 N hardness, and 12.16% protein content. The selection was based on low moisture, high swellability, low hardness, and high protein. These findings indicate that dough resting time has minimal influence, suggesting that resting time treatment can be omitted in the production process of squid amplang crackers without reducing quality.

Effectiveness test of chili rhizosphere bacteria on viability and vigor of two varieties of large chili seeds infected by Colletotrichum sp.

Sun, 03 May 2026 00:00:00 +0000

Infection of Colletotrichum sp. in chili seeds can reduce seed viability and vigor. This study aimed to evaluate the effectiveness of rhizosphere bacteria biopriming and determine the optimal soaking duration in two chili varieties. A factorial Completely Randomized Design was used with factors of varieties (Pilar F1 and Tanjung-2) and soaking duration (0, 30, 60, 120 minutes) with four replications. Parameters observed included maximum growth potential, germination, vigor index, and growth rate. Results showed that soaking duration significantly affected all parameters. A 60-minute soaking treatment gave the best results in improving seed viability and vigor. Pilar F1 performed better than Tanjung-2. Biopriming also improved seedling morphology and reduced pathogen effects. Biopriming with rhizosphere bacteria for 60 minutes is effective in enhancing chili seed quality.

The effect of beneng taro leaf extract (Xanthosoma undipes K. Koch) as a bioherbicide on the growth of Cyperus rotundus

Muhamad Fauzan Kautsar, Andi Apriany Fatmawaty, Nuniek Hermita, Widia Eka Putri — Wed, 03 Jun 2026 00:00:00 +0000

Teki weed (Cyperus rotundus) is among the most invasive weeds threatening agricultural productivity. This study aims to determine the effect of taro leaf extract (Xanthosoma undipes K. Koch) as a bioherbicide on the growth of teki weeds. The study used a Group Randomized Design (RAK) with six levels of extract concentration: T0 (Control), T1 (30%), T2 (45%), T3 (60%), T4 (75%), and T5 (90%). The parameters observed included weed height, weed wet weight, weed dry weight, and phytotoxicity level. The results of the fingerprint analysis showed that administering taro leaf extract had a very significant effect on weed height (14–28 DAT), wet weight, and weed dry weight. The T5 treatment (90%) gave the best results, with the lowest weed height of 23.40 cm, wet weight of 1.02 g, and dry weight of 0.28 g. The highest level of phytotoxicity was obtained at T5 with a value of 12% (moderate poisoning category). Thus, beneng taro leaf is a potential bioherbicide against teki weed.

Mini-review of plant-based protein gel source material and gelation induction

I Gde Adi Suryawan Wangiyana, I Gusti Agung Ayu Hari Triandini — Sat, 23 May 2026 00:00:00 +0000

People in low- and middle-income countries view plant protein as a cost-effective alternative dietary source. Because of their practical qualities, plant proteins are beneficial for functional food applications. One of the functional characteristics of plant protein that may be further enhanced is the capacity to produce plant-based gel, which can be utilized as a meal textural modification for particular populations like older adults, dysphagia patients, and vegetarians/vegans. However, the features of the plant protein source, which heavily relies on gel induction technology, provide a major obstacle to the creation of food gel from plant-based materials. For a plant-based gel product, four plant groups: legume, cereal, pseudocereal, and vegetable tuber are recognized as possible protein sources. Denaturation, aggregation, and cross-linking are the three main processes by which this protein source creates gel. Aggregation is crucial in determining the gel's physicochemical characteristics. To guarantee the appropriate aggregation for the creation of the desired protein gel formation, induction technology is crucial. In order to denature plant protein for appropriate aggregation, this technology primarily uses physical techniques that either operate without heat (non-thermal technology) or employ heat (thermal technology). For improved plant-based gel quality, the chemical method of pH shifting and ionic strength treatment can be used with the physical method to address the problem of plant protein solubility. A high-quality plant-based gel is a viable food texture modification product that can be produced using an appropriate plant protein source and efficient induction technique.