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All Journal Jurnal AGROTEKNOLOGI UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Warta Pengabdian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Jurnal Pengabdian kepada Masyarakat Journal of Applied Agricultural Science and Technology Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Noer Novijanto
Agroindustrial Technology Department, Faculty Of Agricultural Technology, University Of Jember, Indonesia
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Journal : Journal of Applied Agricultural Science and Technology

 1 
Effect of Seed Coating and Packaging Material on Viability and Vigor of Soybean Seed in Room Temperature Storage Olaf Ingmar; Setiyono Setiyono; Dyah Ayu Savitri; Noer Novijanto
Journal of Applied Agricultural Science and Technology Vol. 7 No. 2 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i2.127

Abstract

Soybean seed procurement was challenging due to the quality degradation during the seed storage period. Seed coating is necessary in order to overcome the leakage of seed metabolites. Seed coating has to be supported by a storage package that can protect the seed from temperature and humidity fluctuations in storage. This study aimed to determine the effect of seed coating using antioxidants and storage packaging to maintain the viability and vigor of soybean seeds. The experiment was carried out factorially with the basic pattern of Completely Randomized Design (CRD) and was repetitively replications by three times. The first factor was seed coating, which consisted of 4 levels such as M1=no coating, M2= 3% of Arabic gum + ascorbic acid, M3= 3% of Arabic gum + tocopherol, and M4= 3% of Arabic gum + mangosteen peel extract. The second factor was that the storage package consisted of 3 levels, which were N1= aluminum foil, N2= polyethylene plastic, and N3= plastic sack. The interaction between the seed coating material and storage package on seed moisture content with the best treatment was seed coating using ascorbic acid and aluminum foil package, seed coating treatment carried out the best effect without implementing the seed coating, and the storage package treatment that presented the best effect was aluminum foil package.
Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles Savitri, Dyah Ayu; Setiyono, Setiyono; Meliala, Susan Barbara Patricia Sembiring; Arum, Ayu Puspita; Novijanto, Noer; Herliani, Canserlita Puteri
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.286

Abstract

Kombucha is a fermented beverage product often produced by adding kombucha culture into sweetened tea, juices, coffee, and herb extracts. Coffee is a refreshing ingredient commonly served as a beverage prepared from roasted coffee beans. Therefore, this study aimed to investigate the chemical and microbiological characteristics of kombucha beverage produced from robusta and arabica coffee through natural methods with light, medium, and dark roasting profiles. Ground-roasted robusta and arabica coffee were dissolved into a sucrose solution, then the kombucha culture was added to these treatments and fermented for 14 days at ambient temperature. Subsequently, each kombucha beverage was analyzed for Total Soluble Solid (TSS), pH, Total Titrated Acid (TTA), Soluble Vitamin C, Caffeine Content, and Total Lactic Acid Bacteria (LAB). The results showed that TSS decreased on the 14th day due to sucrose degradation by microbes. TTA increased at the end of the processing, followed by a lower pH (2.87–3.49), signifying a safe value for human consumption. The soluble Vitamin C increased on the seventh day and decreased on the 14th day, which was related to the oxidation process during fermentation. The monoanion of ascorbic acid became oxidized by oxygen molecules and formed other unstable compounds. The total LAB and caffeine content elevated along with fermentation time due to the caffeine solubility which increased in low pH solution.
Co-Authors Andi Eko Wiyono, Andi Eko Arum, Ayu Puspita Ayu Anggraini Ayu Anggraini Bertung Suryadharma, Bertung Dhuita Puspita Rarasati Dyah Ayu Savitri Dyah Ayu Savitri EKA RURIANI Fahmi, Achmadi Anwarul Anwarul Fahrudin TK Firda Ainia Adha Gatot Subroto Hadi Sampurna Hasbi Mubarak Suud Herliani, Canserlita Puteri Herlina Herlina . Herlina . Herlina Herlina Herlina Herlina Herry Purnomo Herry Purnomo, Bambang Ida Bagus Suryaningrat M. Amirul Ghifarri Maria Belgis Meliala, Susan Barbara Patricia Sembiring Miftahul Choiron Mohammad Rondhi Mukhammad Fauzi Nadia Putri Irkhana Nurcharisma, Adinda Nurhayadatul Haliza Nurrahmi, Tyas Putri Yulia Olaf Ingmar Patricia SM, Susan Barbara Patricia SM., Susan Barbara Ratnasari, Tri Rendra Chriestedy P Rizka Maulida Fajriati Rosania, Shela Rosy Alihsany Rufiani Nadzirah Rusdianto, Andrew Setiawan Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Subroto, Gatot Suud, Hasbi Mubarak Triana Lindriati Tsania Afifatus Zahro Ummi Sholikhah Yuli Wibowo