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All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal TAMBORA Jurnal Ilmiah Inovasi Jurnal Biosense Fruitset Sains : Jurnal Pertanian Agroteknologi Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Tabela Jurnal Pertanian Berkelanjutan Jurnal Pertanian Khairun (JPK) International Journal of Technology, Food and Agriculture Meta: Journal of Science and Technological Education Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Nuraisyah, Anni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Kualitas dan Karakteristik VCO (Virgin Coconut Oil) Melalui Proses Kecepatan dan Lama Putaran Santan Nuraisyah, Anni; Silsilatilma’wa, Silsilatilma’wa; Priyantono, Eko; Fatimah, Titien
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 1 (2025): TEKNOTAN, April 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n1.9

Abstract

Tanaman kelapa atau bahasa latinnya Cocos nucifera L. bisa dimanfaatkan seluruh bagiannya mulai dari akar, batang hingga pucuk. Kelapa mempunyai banyak manfaat dan bernilai ekonomi tinggi sehingga diminati oleh masyarakat. VCO (Virgin Coconut Oil) ialah minyak kelapa murni yang terbuat dari daging kelapa segar yang diolah dengan suhu rendah atau tanpa pemanasan. Penelitian ini bertujuan untuk mengetahui pengaruh kecepatan dan lama putaran santan terhadap kualitas VCO (Virgin Coconut Oil). Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri 2 faktor yaitu kecepatan (1.400 rpm dan 2.800 rpm) dan lama putaran (10 menit, 20 menit dan 30 menit) serta dilakukan 4 kali pengulangan. Sehingga diperoleh 6 kombinasi dan mendapatkan 24 sampel perlakuan. Hasil penelitian menunjukkan bahwa perlakuan kecepatan sentrifugasi berpengaruh nyata terhadap rendemen dan berat jenis VCO. Namun, kecepatan sentrifugasi tidak berpengaruh nyata terhadap parameter asam lemak, pH, kadar air, dan viskositas. Sementara itu, perlakuan lama putaran berpengaruh tidak nyata terhadap rendemen, kadar air, asam lemak, pH, berat jenis, dan viskositas. Selain itu, kombinasi perlakuan antara kecepatan sentrifugasi dan lama putaran berpengaruh tidak nyata terhadap semua parameter kualitas VCO. Perlakuan terbaik menurut SNI dan APCC adalah perlakuan K2L2 dan K2L3.
Colony Growth and Morphological Characterization of Sugarcane Root Bacteria and Sugarcane Field Exploration Bacteria in Fermented Liquid Irawan, Triono Bambang; Kusuma, Indra Satria; Nuraisyah, Anni; Soelaksini, Liliek Dwi
META: Journal of Science and Technological Education Vol. 3 No. 1 (2024)
Publisher : Aspirasi Masyarakat Intelektual Islam Nusantara

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Abstract

Rhizosphere bacteria play crucial roles in sugarcane fertility by providing nutrients, protecting against pathogens, and producing growth hormones. Exploring these bacteria can enhance sugarcane productivity through biofertilizers, biostimulants, and bioprotectants, reducing the need for costly inorganic fertilizers. This exploration is vital for optimizing sugarcane cultivation. The aims of the study were to determine the growth of bacterial colonies over 1, 2, and 3 weeks and to identify the morphology of sugarcane root bacteria and sugarcane exploratory bacteria growing in fermented liquid. The results showed: (i) Growth in the number of sugarcane root bacterial colonies was 7.7 × 10⁷ CFU/ml in week 1, increasing to 28.8 × 10⁷ CFU/ml in week 2, and further to 58 × 10⁷ CFU/ml in week 3 in fermented liquid. The growth of bacterial colonies exploratory of sugarcane land was 3.4 × 10⁷ CFU/ml in week 1, increasing to 19.7 × 10⁷ CFU/ml in week 2, and further to 62 × 10⁷ CFU/ml in week 3 in fermented liquid; (ii) Morphology of sugarcane root bacterial colonies from week 1 to week 3 included colony colors: yellow, pink, blue, milky white, blue center; colony sizes: pinpoint, medium, large; colony shapes: circular, irregular; elevation: convex, flat; surface textures: smooth, mucoid; edges: regular, irregular. Bacterial cell shape was bacilli and Gram-positive; and (iii) The morphology of bacterial colonies from sugarcane field exploration from week 1 to week 3 included colony colors: yellow, pink, blue, milky white, blue center; colony sizes: small, medium, large, pinpoint; colony shapes: circular, irregular; elevation: convex, flat, umbonate, raised; surface textures: smooth, mucoid; edges: regular, irregular.
Colony Growth Rate and Morphological Characterization of Bovine Rumen Bacteria in Fermented Liquid Irawan, Triono Bambang; Kusuma, Indra Satria; Soelaksini, Liliek Dwi; Nuraisyah, Anni
META: Journal of Science and Technological Education Vol. 3 No. 2 (2024)
Publisher : Aspirasi Masyarakat Intelektual Islam Nusantara

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Abstract

Bovine rumen bacteria consist of diverse microorganisms essential for processing manure, compost, and liquid organic fertilizer, enhancing soil fertility and nutrient availability while suppressing pests and pathogens. These bacteria include cellulose-digesting species such as Bacteroides succinogenes, Ruminococcus flavefaciens, and Ruminococcus albus, which produce cellulase enzymes for organic matter decomposition. Morphologically, cellulolytic bacteria are categorized into coccus forms (Ruminococcus flavefaciens and Ruminococcus albus) and rod forms (Bacteroides succinogenes and Butyrivibrio fibrisolvens), with Gram-positive and Gram-negative cell walls. This study examined the growth and morphology of bovine rumen bacteria in fermented liquid over three weeks. Colony counts increased from 4.75 × 10⁶ CFU/mL in week 1 to 2.92 × 10⁷ CFU/mL in week 2 and 6.2 × 10⁸ CFU/mL in week 3. Colony morphologies included colors (pink, yellow, blue center), sizes (small, medium, large), shapes (circular, irregular), elevations (raised, convex, unbonated), surfaces (smooth, mucoid), and edges (regular, irregular). Predominant bacterial cell shapes were bacillus, with Gram-positive staining. These findings underscore the potential of bovine rumen bacteria in organic waste fermentation and nutrient cycling.
Pengaruh Penambahan Bubuk Jahe (Zingiber officinale Var.Amarum) Terhadap Karakteristik Fisikokimia Dan Sensori Kopi Robusta (Coffea Canephora L) nuraisyah, anni; Mutia Salsabila, Marsha; Fatimah, Titien
Jurnal Ilmiah Inovasi Vol 25 No 3 (2025): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v25i3.5947

Abstract

Penelitian ini bertujuan untuk mengeksplorasi pengaruh penambahan bubuk jahe (Zingiber officinale Var. Rubrum) terhadap kualitas fisikokimia dan sensori kopi robusta (Coffea canephora L). Kopi robusta, yang banyak dibudidayakan di Indonesia, memiliki karakteristik rasa yang kuat dan pahit, yang dapat ditingkatkan dengan penambahan bahan alami seperti jahe. Jahe, yang mengandung senyawa bioaktif seperti gingerol dan shogaol, memiliki sifat antioksidan dan antiinflamasi yang dapat mempengaruhi karakteristik fisikokimia produk kopi. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) non faktorial dengan empat perlakuan dan empat pengulangan untuk analisis fisikokimia, serta 50 panelis untuk uji sensori. Perlakuan yang diuji meliputi berbagai konsentrasi bubuk jahe dalam campuran kopi robusta: P1 (96% kopi: 4% jahe), P2 (94% kopi: 6% jahe), P3 (92% kopi: 8% jahe), dan P4 (90% kopi: 10% jahe). Parameter yang diamati termasuk kadar air, nilai pH, kadar kafein, kadar padatan terlarut (TDS), dan uji organoleptik (aroma, rasa, tekstur/body, aftertaste, dan overall). Konsentrasi bubuk jahe mempengaruhi kualitas fisiokimia kopi robusta pada nilai kadar air nilai tertinggi pada perlakuan P4, untuk nilai pH perlakuan terbaik pada perlakuan P2 dengan nilai 5,67, sedangkan kafein nilai tertinggi ada pada P4, dan pada parameter padatan terlarut hasil tertinggi pada perlakuan P2 dengan nilai 1,17%. Pada parameter aroma nilai tertinggi yaitu pada perlakuan P4, pada parameter rasa, tekstur, keseluruhan dan overall nilai terbaik pada perlakuan P3.
Upaya Peningkatan Pertumbuhan dan Produksi Tanaman Edamame melalui Pemberian PGPR Akar Edamame dan Asam Amino Ikan Lemuru Jumiatun, Jumiatun; Ulfa, Widiya; Wardana, Rudi; Muhklisin, Ilham; Nuraisyah, Anni
Jurnal Pertanian Khairun Vol 4, No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.11146

Abstract

Edamame is a legume with high economic value and requires large amounts of NPK nutrients to support its growth and production. This study aimed to analyze the effect of Plant Growth-Promoting Rhizosphere Bacteria (PGPR) and NPK nutrient uptake on the growth and yield of edamame (Glycine max (L.) Merril). The experiment used a Factorial Randomized Block Design with two factors: edamame root PGPR (0 ml/l and 150 ml/l) and lemuru fish amino acids (0, 5, 10, 15, and 20 ml/l). Data were analyzed using ANOVA, followed by DMRT test at a significance level of 5% or 1% if there was a significant difference. The results showed that PGPR and amino acids did not significantly affect plant height, number of leaves, root length, shoot-root ratio, total pod weight, number of pods, or nutrient availability. However, amino acids and PGPR significantly increased the number of pods and reduced the percentage of empty pods. This shows that although PGPR and amino acids do not affect vegetative growth, they increase pod filling efficiency, thus contributing to increased edamame yield.
Evaluation of Proximate, TDS and pH Differences Among Argopuro Ground Coffee Varieties Kusumaningtyas, Rizky Nirmala; Alwi, Annisa Lutfi; Ali, Fandyka Yufriza; Nuraisyah, Anni; Pratita, Dian Galuh; Anindita, Devina Cinantya
International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i1.6866

Abstract

Recent reports show a significant global rise in demand for ground coffee, highlighting a trend towards specialty brews. This interest has led to research on coffee's chemical properties that influence flavour. Key characteristics include proximate content, total dissolved solids (TDS), and pH levels. This study examines the chemical traits of ground Robusta and Arabica coffee from the Argopuro area, produced by Teaching Factory Coffes Processing, Politeknik Negeri Jember. This study used Robusta and Arabica coffee processed using natural, wet methods and were roasted at medium to dark levels. The analysis included key parameters: proximate analysis for total moisture and ash content (gravimetric method) and total fat content (Soxhlet method), additionally, pH measurements were taken with a pH meter, and total dissolved solids (TSS) were evaluated using a refractometer. Employing a non-factorial Completely Randomized Design (CRD), the study focused on the two coffee types: Arabica and Robusta Argopuro. Data analysis was rigorously conducted using an independent sample t-test. The findings clearly indicate that the type of coffee has a significant impact on the proximate content: water, ash and fat content and pH levels of the ground coffee, but not significant impact on TDS.
Perbandingan Karakteristik Fisikokimia Asap Cair Grade 1, 2, dan 3 Berbasis Limbah Perkebunan Febriani, Dinda; Nuraisyah, Anni; Rahmawati, Rahmawati; Salim, Abdurrahman; Ardhana, Charmelia Dwi; Nagitara, Fabe Satria
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

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Abstract

Indonesia merupakan negara agraris dengan sektor perkebunan yang berkembang pesat, khususnya pada komoditas kopi, kelapa, dan kakao. Namun, limbah hasil pengolahan komoditas tersebut belum dimanfaatkan secara optimal. Limbah perkebunan seperti kulit tanduk kopi, kulit buah kopi, tempurung kelapa, dan kulit buah kakao berpotensi diolah menjadi asap cair melalui proses pirolisis dan pemurnian bertingkat. Penelitian ini bertujuan membandingkan karakteristik fisikokimia asap cair grade 1, grade 2, dan grade 3 yang dihasilkan dari empat jenis limbah perkebunan. Penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor, yaitu jenis bahan baku dan tingkat grade asap cair, dengan total 36 satuan percobaan. Parameter yang diamati meliputi suhu proses, waktu pirolisis/destilasi, rendemen, warna, densitas, dan pH. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji BNT taraf 5%. Hasil penelitian menunjukkan bahwa tingkat pemurnian berpengaruh nyata terhadap seluruh parameter kualitas asap cair. Grade 1memiliki rendemen tertinggi (86,29-89,94%), warna paling jernih, dan pH sesuai standart pangan sehingga berpotensi sebagai pengawet alami. Grade 2 memiliki rendemen menengah dan sesuai dan sesuai untuk aplikasi pertanian,sedangkan grade 3 memiliki rendemen terendah, warna paling pekat, dan kandungan tar tinggi sehingga direkomendasikan untuk aplikasi non pangan. Tempurung kelapa pada grade 1 merupakan kombinasi paling potensial untuk pengawet alami atau pestisida nabati.
Co-Authors Abdul Madjid Abdurrahman Salim Afgani, Chairul Anam Anggraeni, Dwi Ayu Anindita, Devina Cinantya Annisa Lutfi Alwi Ardhana, Charmelia Dwi Bambang Irawan, Triono Diana, Luluk E Dwi Soelaksini, Liliek Eko Priyantono Fadilah, Fitriyatul Fandyka Yufriza Ali Fatimah, Titien Febriani, Dinda Ika Lia Novenda Ilham Muhklisin Irawan, Triono Bambang Isworo, Rhestu Isworo, Rhestu Isworo Juliansyah, Alfian Jumiatun Jumiatun, Jumiatun Komarudin, Nurul Amri Kusuma, Indra Satria Kusuma, Satria Indra Kusumaningtyas, Rizky Nirmala Liliek Dwi Soelaksini M. Amien Rais Mikhratunnisa, Mikhratunnisa Mutia Salsabila, Marsha Nagitara, Fabe Satria Nurfiana, Yuni Pramudianto, Pascal R Pratita, Dian Galuh Prayogo, M. Mikail R P Rahmawati, Rahmawati Rodiahwati, Wawat Rudi Wardana Satria Indra Kusuma Setyo Andi Nugroho Silsilatilma’wa, Silsilatilma’wa Soelaksini, Liliek Dwi Sofyan Hadi Triono Bambang Irawan Ulfa, Widiya Wardati, Irma Zulisma, Elok D