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STUDI PENAMBAHAN SERAI (Cymbopogon citratus) DAN TEMU MANGGA (Curcuma mangga) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI UMBI BIT (Beta vulagris L.) Inten Sharon Datuyanan; Bistok Hasiholan Simanjuntak; Andree Wijaya Setiawan; Yoga Aji Handoko
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.15396

As food contains vitamin, mineral and antioxidant, beetroot (Beta vulgaris L.) had beneficial for health. Although beetroot contains a lot of nutritional value, beetroot is less liked by the public because of an earthy taste. For this reason, it needs innovation of the beetroot processing into products that can be accepted by the public, such as beverage fruit drink with food additives. In this study, beetroot juice with food additives, i.e. lemongrass, and turmeric mango was expected to improve taste and acceptable consumer. This study were aimed to analyze the effect of lemongrass and turmeric mango on physicochemical characteristics and determine the organoleptic quality of beetroot juice. This study used a Randomized Block Design (RBD) with the addition of lemongrass and turmeric mango respectively 1%, 3%, 5% concentration in the beetroot juice. Negative control used beetroot juice plain and the positive control used beet juice plus honey. Data were analyzed by variance (ANOVA), if the results obtained were significantly different, the DMRT continuing with 5% significant level. The results showed that the addition of lemongrass and turmeric mango with the concentration of each 1%, 3%, 5% effect on the physicochemical characteristics and organoleptic beet juice. The highest total dissolved solids was 6.92oBrix and the highest betacyanin content of 10.26 mg/L occurred at the addition of 5% turmeric mango. The highest pH value was shown in the negative control (beetroot juice plain) with an average of 6.52. The highest vitamin C content found in the addition of 1% lemongrass about 6.16 mg/100g. The results also showed that the organoleptic beet juice with the addition of 1% lemongrass and the positive control (beet juice plus honey) as a sample that it the most preferred by the panelists. Keywords: beetroot juice, lemongrass, physical-chemistry, organoleptic, turmeric mango

STUDI PENAMBAHAN SERAI (Cymbopogon citratus) DAN TEMU MANGGA (Curcuma mangga) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI UMBI BIT (Beta vulagris L.) Inten Sharon Datuyanan; Bistok Hasiholan Simanjuntak; Andree Wijaya Setiawan; Yoga Aji Handoko
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.15396

As food contains vitamin, mineral and antioxidant, beetroot (Beta vulgaris L.) had beneficial for health. Although beetroot contains a lot of nutritional value, beetroot is less liked by the public because of an earthy taste. For this reason, it needs innovation of the beetroot processing into products that can be accepted by the public, such as beverage fruit drink with food additives. In this study, beetroot juice with food additives, i.e. lemongrass, and turmeric mango was expected to improve taste and acceptable consumer. This study were aimed to analyze the effect of lemongrass and turmeric mango on physicochemical characteristics and determine the organoleptic quality of beetroot juice. This study used a Randomized Block Design (RBD) with the addition of lemongrass and turmeric mango respectively 1%, 3%, 5% concentration in the beetroot juice. Negative control used beetroot juice plain and the positive control used beet juice plus honey. Data were analyzed by variance (ANOVA), if the results obtained were significantly different, the DMRT continuing with 5% significant level. The results showed that the addition of lemongrass and turmeric mango with the concentration of each 1%, 3%, 5% effect on the physicochemical characteristics and organoleptic beet juice. The highest total dissolved solids was 6.92oBrix and the highest betacyanin content of 10.26 mg/L occurred at the addition of 5% turmeric mango. The highest pH value was shown in the negative control (beetroot juice plain) with an average of 6.52. The highest vitamin C content found in the addition of 1% lemongrass about 6.16 mg/100g. The results also showed that the organoleptic beet juice with the addition of 1% lemongrass and the positive control (beet juice plus honey) as a sample that it the most preferred by the panelists. Keywords: beetroot juice, lemongrass, physical-chemistry, organoleptic, turmeric mango

Perbandingan Kualitas Fermentasi Biji Kakao dengan Penambahan Kultur Campur dan Kultur Tunggal Lactobacillus brevis Rannes Ran Nes; Andree Wijaya Setiawan; Yoga Aji Handoko
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.537-547

Cocoa beans are one of the plants whose processing process is through fermentation to get quality cocoa beans. The purpose of this study was to determine the quality of fermented cocoa beans with the addition of mixed cultures of Saccharomyces cereviseae, Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter orientalis, Acetobacter tropicalis, and single culture of Lactobacillus brevis and determine the best quality of fermented cocoa beans between mixed culture and single culture of Lactobacillus brevis. This study used a randomized block design with 7 treatments and 4 replications. Each treatment was carried out by adding a single culture and mixed culture in the logarithmic growth phase with a culture concentration of 5%, 10%, and 15%, and as a control, fermentation was conditioned to occur naturally. Observation parameters are pH, temperature, water content, yield, total fat content, total sugar content, lactic acid content, cut test, and organoleptic. The results of the fermentation showed that a good quality was obtained in the P5 treatment (addition of 10% mixed culture) which was perfectly fermented 94% and entered the quality class 1 of SNI 2323:2008. Keywords: cocoa, fermentation, mixed culture, single culture, Lactobacillus brevis

Pengaruh Frekuensi Penyiraman dan Volume Air terhadap Pertumbuhan Tanaman Sawi Pakcoy Pada Media Tanam Campuran Arang Sekam dan Pupuk Kandang Christian Ardianto Nugroho; Andree Wijaya Setiawan
AGRIUM: Jurnal Ilmu Pertanian Vol 25, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrium.v25i1.8471

Budidaya sawi pakcoy membutuhkan waktu yang relatif singkat, yaitu dapat dipanen pada umur sekitar 40 hari setelah tanam. Sawi pakcoy merupakan tanaman yang mudah dibudidayakan, termasuk bagi pelaku non pertanian, namun pada kenyataannya faktor seperti ketersediaan air masih menjadi kendala bagi tanaman untuk dapat tumbuh dan berkembang secara optimal. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh pemberian air terutama volume air dan frekuensi penyiraman terhadap pertumbuhan sawi pakcoy. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Faktorial yang terdiri dari 2 faktor. Faktor pertama adalah frekuensi penyiraman setiap 2 hari sekali (F1) dan frekuensi penyiraman setiap 3 hari sekali (F2). Faktor kedua adalah volume air 620 ml (V1), 496 ml (V2), 372 ml (V3), dan 248 ml (V4). Perlakuan tersebut diulang sebanyak 4 kali. Hasil penelitian menunjukkan bahwa tanaman yang memiliki hasil tertinggi diberi perlakuan dengan frekuensi penyiraman setiap 2 hari sekali dengan volume 620 ml (F1V1). Fungsi air pada pengamatan ini berpengaruh nyata terhadap tinggi tanaman, bobot daun, jumlah daun, bobot basah tanaman, diameter tanaman dan tidak berpengaruh nyata terhadap luas daun.

Evaluasi Kestabilan Xanthomonas oryzae phages Hasil Isolasi dari Lahan Sawah Kelurahan Pulutan Kecamatan Sidorejo Salatiga pada Berbagai Kondisi pH Eko Wahyu Widiyatmoko; Andree Wijaya Setiawan; Yoga Aji Handoko
Agro Bali : Agricultural Journal Vol 5, No 2 (2022)
Publisher : Universitas Panji Sakti

Xanthomonas oryzae (Xo) merupakan patogen penyakit hawar daun bakteri (HDB) yang dapat mengurangi produktivitas padi secara nyata. Petani menanggulangi Xo dengan bakterisida sintetik dan penanaman padi varietas tahan di lapangan, namun belum sepenuhnya berhasil. Berdasarkan latar belakang tersebut perlu adanya solusi untuk mengendalikan Xo dengan mencari musuh alami yaitu virus yang menginfeksi bakteri.Tujuan penelitian ini adalah mendapatkan partikel Xanthomonas oryzae phages dan menguji stabilitas Xo phages terhadap pH. Metode untuk mendapatkan Xo phages dimulai dengan pengambilan sampel tanah, isolasi, purifikasi, dan propagasi. Pengujian stabilitas pH bertujuan untuk mengetahui seberapa banyak titer Xo phages dalam merespon suatu cekaman asam dan basa. Perlakuan pH 3 pada sampel P1, P2, dan P3 ketahanan Xo phages rendah ditunjukkan 8.1013 PFU/mL; 10.1013 PFU/mL; dan 4.1013 PFU/mL. Perlakuan pH 7 sampel P1 dan P2 ketahanan Xo phages stabil ditunjukkan 78.1013 PFU/mL dan 26.1013, sedangkan P3 Xo phages stabil pada pH 9 ditunjukkan 38.1013 PFU/mL. Perlakuan pH 11 sampel P1, P2, dan P3 turun bertahap ditunjukkan 58.1013 PFU/mL; 12.1013 PFU/mL; dan 36.1013 PFU/mL. Lysate P1 dan lysate P3 cukup tahan terhadap pH basa, dibandingkan dengan sampel lysate P2. Pemberian amelioran dan pupuk yang mengandung unsur magnesium di lahan padi akan bersifat basa, sehingga lysate P1 dan P3 diduga memiliki potensi sebagai biokontrol yang sinergis pada kondisi diatas pH 7.

COMPARISON OF THE QUALITY OF COCOA SEED FERMENTATION WITH THE ADDITION OF MIXED CULTURE AND SINGLE CULTURE OF Lactobacillus plantarum Arita Putri Handayani; Andree Wijaya Setiawan; Yoga Aji Handoko
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.907

The cocoa bean fermentation process is carried out to improve the quality of cocoa beans as industrial raw materials such as the formation of aroma, color, flavor and can increase the selling value. This study aims to examine the quality of the results of the addition of mixed culture and single culture Lactobacillus plantarum and determine the best quality of fermented cocoa beans with the addition of mixed culture and single culture Lactobacillus plantarum. The cocoa beans used for fermentation were RCC clones from Nglanggeran, Gunung Kidul. This study used a randomized block design (RAK) with different concentrations of yeast and bacteria, namely: single culture 5%, 10%, 15% and mixed culture 5%, 10%, 15% with a long fermentation time for 6 days. Cocoa beans without yeast and bacteria inoculum were used as controls. The single culture and the mixed culture used influenced the different results. The best treatment using a single culture was a single culture of 10%, while the treatment with the addition of mixed cultures was a mixed culture of 10%. The results of the research analysis of some of the best parameters as follows: 37.85?C temperature measurement; pH 5.37; yield 31,369; seeds 100 grams 76.25; water content 7.848%; lactic acid 0.1125%; acetic acid 0.281%; reducing sugar 5.1065; total fat 50.70%; and cut test organoleptic test the preferred treatment by the panelists was Mixed Culture 5%.

Penilaian Status Kesuburan Tanah Desa Tijayan Kecamatan Manisrenggo Kabupaten Klaten Elvina Septianta Molle; Andre Wijaya Setiawan; Alfred Jansen Sutrisno
Agrotechnology Research Journal Vol 5, No 2 (2021): Agrotechnology Research Journal
Publisher : Perkumpulan Agroteknologi/Agroekoteknologi Indonesia

Tijayan Village is located in Manisrenggo District, Klaten Regency, which has an area of agricultural land in the form of rice fields which is 105.80 ha of 155.3 ha of the village area. The extent of agricultural land in Tijayan Village needs to be maintained to increase agricultural products ranging from rice, secondary crops, and horticulture commodities. The researcher found a lack of information about soil maintenance in Tijayan Village. Therefore, the researcher conducted this research to determine and study the soil fertility and soil management efforts based on the limiting factors of fertility in Tijayan Village. In addition, soil fertility assessment is based on a desk study, detailed survey, soil analysis, making fertility distribution maps, and descriptive analysis. Determination of soil fertility status based on Soil Research Guidelines published by Soil Research Center, Bogor Indonesia, with parameters of cation exchange capacity, base saturation, total phosphorus, total potassium, and C- organic. Map made by using the ArcGIS 10.4 application. The fertility of Tijayan Village is categorized as low soil fertility class. The limiting factors for soil fertility are soil cation exchange capacity 3.47 me/ 100 g until 12.33 me/100g, total potassium < 10 mg/100g, and C- organic 1.213% - 2.286% . Consequently, management needs to be done by adding organic matter to the soil, fertilizing organically or inorganically, and the principle of healthy plant cultivation for rice fields.

Pengaruh Jenis Kemasan Dan Suhu Penyimpanan Terhadap Pendugaan Umur Simpan Beetroot Leather Dengan Metode ASLT (Accelerated Shelf Life Test) Mei Rina Eka Pagiatun; Wijaya Setiawan
AGRILAND Jurnal Ilmu Pertanian Vol 11, No 1 (2023): Agriland: Jurnal Ilmu Pertanian
Publisher : Universitas Islam sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/agr.v11i1.7472

Fruit leather merupakan olahan berbahan dasar buah bit yang memiliki bentuk lembaran tipis dengan ketebalan 2-3mm yang dikeringkan dengan suhu 70oC. penelitian mengenai formulasi beetroot leather sudah dilakukan dalam penelitian terdahulu dengan menambahkan CMC sebanyak 0,25 gram memberikan hasil mutu yang baik pada produk Beetroot Leather, namun dalam penelitian terdahulu belum diketahui umur simpan dan jenis pengemasan. Tujuan dari dilakukannya penelitian ini yaitu untuk mengetahui umur simpan, perubahan pada nilai sensorik dan kadar air selama penyimpanan dengan tiga jenis kemasan PP, PE serta Alumunium Foil dan pada suhu yang berbeda. Untuk menduga umur simpan menggunakan Metode Accelerated shelf life Testing (ASLT) dengan pendekatan Arrhenius yang disimpan pada suhu oven 35OC,45OC,55OC, suhuÂ Ac, suhu ruang dan suhu kulkas lalu diamati setiap hari ke 0, 5, 10, 15, 20, dan 25. Hasil perhitungan umur simpan produk dan jenis pengemasan yang baik berdasarkan pada parameter pengujian kadar air melalui pendekatan Arrhenius pada produk Beetroot Leather pada kemasan PP dengan suhu 4oC 49,47 hari, suhu 10oC 47,24 hari dan suhu 29oC 41,34hari. Pada kemasan PE dengan suhu 4oC 85,25hari, suhu 10oC 77,55hari dan suhu 29oC 58,9 haris sedangkan pada kemasan Alumunium foil dengan suhu 4oC 48.43hari, suhu 10oC 45,23hari dan suhu 29oC 37,07hari.

EVALUASI KESESUAIAN LAHAN UNTUK TANAMAN BUAH-BUAHAN DI DESA CUKILAN, KECAMATAN SURUH, KABUPATEN SEMARANG Oktaviana Karmia Krisanti; Andree Wijaya Setiawan
Jurnal Tanah dan Sumberdaya Lahan Vol. 10 No. 2 (2023)
Publisher : Departemen Tanah, Fakultas Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtsl.2023.010.2.3

Cukilan Village has a land area of 702.8 ha, with land use for agriculture covering an area of 620.2 ha. Agricultural land is widely used for fruit crops such as durian, rambutan and mango, but the production is considered not optimal, so it is necessary to evaluate the suitability of the land. This research was conducted to determine the characteristics of the Cukilan Village land; land suitability class for durian, rambutan and mango commodities; as well as land limiting factors. The research was carried out for 5 months and referred to the Technical Manual for Evaluation of Land Suitability for Agricultural Commodities with modifications to the determination of land suitability classes and limiting factors. The results of this study indicate that the land suitability class for durian and rambutan is moderately suitable (S2) with an area of 606.4 ha (97.8%) and marginally suitable (S3) with an area of 13.8 ha (2.2%). Land suitability class for mangoes is moderately suitable (S2). The limiting factors for durian, rambutan, and mango plants were rainfall, slope, drainage, KB, CEC, pH, and C-organic. Actions that can be taken to increase the productivity of these commodities are adding suitable organic matter, soil ameliorants such as lime and other materials containing CaCO3 and MgO3 and carrying out land management.

The EVALUASI KESESUAIAN LAHAN UNTUK PENGEMBANGAN TANAMAN REMPAH UTAMA DI DESA CUKILAN, KECAMATAN SURUH, KABUPATEN SEMARANG Celine Vera Feronica; Andree Wijaya Setiawan
Jurnal Tanah dan Sumberdaya Lahan Vol. 10 No. 2 (2023)
Publisher : Departemen Tanah, Fakultas Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtsl.2023.010.2.20

The availability of information regarding the cultivation of spice plants is still limited, so studies are needed to support the development of spice plants. This study aimed to identify land characteristics, land suitability classes and distribution maps, limiting factors and recommendations for the development of spice cultivation. The analytical method used was Location Quotient (LQ), and Shift Share Analysis (SSA) to determine the main spice commodities. Overlay and matching between land characteristic parameters and land suitability criteria through ArcGis software version 10.4. The results of the study obtained two main commodities, namely cardamom, with an LQ of 1.98 and ginger, with an LQ of 1.05. Land suitability classes for cardamon are quite suitable (S2), covering an area of 583.89 ha (94.1%) and marginally suitable (S3), covering an area of 36.87 ha (5.9%) with drainage limiting factors, rainfall, base saturation, slope, CEC, pH, and organic C. Land suitability classes for ginger are moderately suitable (S2) with a land area of 541.71 ha (87.3%) and marginally suitable marginal (S3) covering an area of 79.06 ha (12.7%) with the limiting factors of rainfall, temperature, drainage, slope, base saturation, salinity, CEC, pH, and organic C.

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