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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) Jurnal Teknologi Dan Industri Pangan COPING (Community of Publishing in Nursing) BERKALA FISIKA Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Manajemen Keperawatan Jurnal Elektronik Pendidikan Matematika Tadulako Jurnal Neutrino : jurnal fisika dan aplikasinya PIKSEL : Penelitian Ilmu Komputer Sistem Embedded and Logic Jurnal Al-Iqtishad Alchemy Jurnal Penelitian Kimia agriTECH Warta IHP (Warta Industri Hasil Pertanian) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Manajemen Pendidikan (JMP) Majalah Lontar Civis: Jurnal Ilmiah Ilmu Sosial dan Pendidikan Jurnal Hasil Penelitian Industri Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini MODELING: Jurnal Program Studi PGMI Cetta: Jurnal Ilmu Pendidikan Edukasi Islami: Jurnal Pendidikan Islam Pelataran Seni : Jurnal Pendidikan dan Kajian Seni Jurnal Meta-Yuridis PeTeKa Jurnal PROTEKSI (Proyeksi Teknik Sipil) NISBAH: JURNAL PERBANKAN SYARIAH Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) JAE (Jurnal Akuntansi dan Ekonomi) Jurnal Review Pendidikan dan Pengajaran (JRPP) Media Manajemen Pendidikan SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Jurnal Dinamika Manajemen Pendidikan (JDMP) Indonesian Journal of Community Health Nursing Jurnal Cahaya Mandalika Jurnal Teknika : Jurnal Teoritis dan Terapan Bidang Keteknikan SOCIAL : Jurnal Inovasi Pendidikan IPS Jurnal Inovasi Pembelajaran di Sekolah NUSRA: Jurnal Penelitian dan Ilmu Pendidikan IBTIDA : Jurnal Kajian Pendidikan Dasar Educenter: Jurnal Ilmiah Pendidikan Jurnal Manajemen, Bisnis dan Kewirausahaan Al-MIKRAJ: Jurnal studi Islam dan Humaniora Education and Counseling Journal Ar-Rosikhun: Jurnal Manajemen Pendidikan Islam Journal of Educational Sciences Begawan Abioso Asian Journal of Applied Education TOFEDU: The Future of Education Journal International Journal of Enterprise Modelling Jurnal Riset Manajemen Akuntansi Indonesia Journal of Contemporary Law Studies EDUCENTER JURNAL PENDIDIKAN Tarbi: Jurnal Ilmiah Mahasiswa International Journal of Economics, Business and Innovation Research Tasyri' : Jurnal Muamalah dan Ekonomi Syariah Proceeding Of International Conference On Education, Society And Humanity Jurnal Paradigma Pengabdian Yuriska : Jurnal Ilmiah Hukum Jurnal Konstatering
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1Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121
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Journal : Jurnal AGROTEKNOLOGI

 1 
AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Witono, Yuli; Maryanto, Maryanto; Taruna, Iwan; Masahid, Ardiyan Dwi; Cahyaningati, Kinanti
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.v14i01.14817

Abstract

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain
KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata) Jumanah Jumanah; Wiwik Siti Windrati; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.394 KB) | DOI: 10.19184/j-agt.v11i02.6517

Abstract

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca
KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN) Avinda Nur Rahmawati; Maryanto Maryanto; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (581.445 KB) | DOI: 10.19184/j-agt.v13i01.9832

Abstract

Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38). Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil
KARAKTERISTIK KIMIA-SENSORI DAN STABILITAS POLIFENOL MINUMAN COKELAT-REMPAH Puspita Sari; Eksi Utari; Yhulia Praptiningsih; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.407 KB)

Abstract

Cacao bean and cocoa products contained flavonoid polyphenol compounds. Monomeric flavanols (catechin and epicatechin) are the major flavonoids in cocoa products that have high antioxidative properties. High antioxidant activity of cocoa made it potential to be developed into healthy drink by adding extract of spicy. The aims of this research were to characterize chemical-functional (polyphenol content and antioxidant activity), and sensory (hedonic) properties, and also polyphenol stability of spicy-chocolate beverage during storage. Spicy-chocolate beverage was made from ingredients of cocoa extract, spices extract (ginger, lemongrass, and sappanwood), and sugar. The results showed that the total polyphenol content and antioxidant activity of spicy-chocolate beverage decreased as the lower addition of cocoa extract and greater addition of the spicy extracts in beverage formulations. The sensory test showed that panelists preferred spicy-chocolate beverage formula P5 (75% of cocoa extract; 9% of sappanwood extract; 3% of lemongrass extract and 13% of ginger extract), containing the total polyphenol content of 80,77 mg/100 mL, antioxidant activity (percent inhibition) of 72,66%, and sensory (hedonic) scores of the color, aroma, taste, and overall attributes were 2,08; 1,92; 2,14 and 2,08, respectively. Spicy-chocolate beverages were stored at refrigeration temperature had polyphenol stability higher than beverage stored at room temperature.Keywords: spicy-chocolate beverage, polyphenol, antioxidant activity, polyphenol stability
AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Yuli Witono; Maryanto Maryanto; Iwan Taruna; Ardiyan Dwi Masahid; Kinanti Cahyaningati
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.v14i01.14817

Abstract

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain
Co-Authors -, Giyarto . NURHAYATI A.Y. Soegeng Ysh AA Sudharmawan, AA Abdallah, Zachari Achmad Sjaifullah Achmad Subagio Adi Susilo Afif, Moh. Noor Agus R, Abu Hasan Akhmad Jufriadi Alamsyah - Ana, Nova Ari Ananta, Jonny Ari Ani, Emi Dwi Apriliyani, Ita Aris Susanto Ariyanta, Dafid Arni Nur Rahmawati Arni Nur, Rahmawati Atmajaningati, Atmajaningati Avinda Nur Rahmawati Ayu Esteka Sari Azziyah, Azimatun Nor B. Heri Purwanto Baharuddin Paloloang Bambang Piluharto Benny Kurniawan, Benny Bunyamin Bunyamin Cahyaningati, Kinanti Carolina, Cyntia Chandrasari, Wahyu Dwi Budi Santoso DWI SUPRIYANTO, DWI Eksi Utari Fadilah, Memik Nor Faisal Amri Fauziah, Muna Fidianingsih, Yeni Fitriyani, Hajrul Frieda, Frieda Frieda, Frieda Gama Kusuma Ghufron Abdullah Gustika Umiyati Hamdani, Deky Heri Sutanto Hermansyah, Agung Herry Purnomo, Bambang I. Istadi Iis Nurhasanah Irnawati, Diyah Istiqomah, Lina Nuril Iwan Taruna Juliejantiningsih, Yovitha Jumanah Jumanah Karniman, Tegoeh S. Karyanti Karyanti, Karyanti Khafidin, Mukhamad Khotimah, Widia Khusnul Kinanti Cahyaningati Kristiani, Bibiana Kristianto, Tito Bobby Kurniatin, Yuni Laksmana, Gustav Tifa Listyaning Sumardiyani Maryanti Maryanti Maryati Maryati Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Ma’mun, Saepul Muda Setia Hamid, Muda Setia Muhammad Hendrasto Muhdi Muhdi Mulyadi Mulyadi Mundrikah, Siti Murtadlo, Khusnull Murtopo, Bahrun Ali Muzakar, Kahar Ngasbun Egar Nofi Marlini Nor Khoiriyah Nugraha Yuwana Nugroho Setya Budi Nur Izzah Az-zahra Nurhayati Nurhayati Nurhayati Nurhayati Nuriyawati, Nuriyawati Nurkolis Nurkolis, Nurkolis Nurrohman, Moh. Nurud Diniyah Okta Meilawaty Philips, Philips Prasetyo, Agung Slamet Purwanti, Yuli Purwosautro, Supriyono Puspita Sari Putri, Nurapni Jami Qodriyah, Khodijatul Rahayu Lestari Rahmatillah, Alda Novita Rika Tafrikhah Rinawati, Atim Rizki Fatimah, Ana Rusdiah, Nadira Safitri, Wahyuni Saifudin Saifudin Salsabela, Ica Saparudin, Eko Sapto Budoyo Sari, Denni Puspita Sari, Wahyu Titi Septianingrum, Wahyu Dwi Singgih Setyono Siti Fatimah Sofiana, Nur Mei Laidatul Solihin, Dadin Sri Suneki Suara, Mahyar Suganda Girsang, Abba Sukma, Ating Sulistyorini, Emmelia Maria Sumasno Hadi Sumiati Sumiati Supardi Supardi Supriyono Purwosaputro Surya, Tiara Lilis Tegar, Tomy Thelma, Chanda Chansa Tri Ismu Pujiyanto Triadi, Irwan Trisnowati, Indi Depi Wahyu Ambikawati Wardhani, Sayekti Putri Waryanto, Waryanto Wibawani, Esti Wibisana, Muh. Isna Nurdin Widya Kusumaningsih Windiasari, Kikik Wiwik Siti Windrati Wiwik Siti Windrati Yayat Suharyat Yhulia Praptiningsih Yovitha Yuliejantiningsih, Yovitha Ysh, AY Soegeng Yuli Witono