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All Journal Jurnal AGROTEKNOLOGI Microbiology Indonesia Agrointek agriTECH Biopropal Industri Jurnal Teknologi Agroindustri Darussalam Nutrition Journal Jurnal Penelitian Pertanian Terapan Briliant: Jurnal Riset dan Konseptual Jurnal Teknologi & Industri Hasil Pertanian Majalah Tegi JURNAL AGROINDUSTRI HALAL Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Communication in Food Science and Technology Jurnal Agroindustri Berkelanjutan
Siti Nurdjanah
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Journal : Jurnal AGROTEKNOLOGI

 1 
NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL Widiastuti, Tri; Nurdjanah, Siti; Utomo, Tanto Pratondo
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.v14i01.14450

Abstract

Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product
KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA Siti Nurdjanah; Susilawati Susilawati; Udin Hasanudin; Ayu Anitasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17383

Abstract

Most of cassava grown in Palas, South Lampung District is sweet type cassava (Manihot esculenta Crantz) utilized as raw materials for cassava-based snack production. However, their characteristic had never been reported. The aims of the research were to determine the effect of varieties, harvesting age, and interaction between varieties and the harvesting age on morphology and chemical characteristics of sweet type cassava planted in Palas District, South Lampung. The experiment was factorial and arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava variety, i.e., manalagi (V1), mentega (V2), and krembi (V3). The second factor was the harvest age (U) i.e., 7-8 months (U1) and 8-9 months (U2). Morphology data were reported descriptively, while data for other characteristics were tested for homogeneity and additivity using Barlett and Tuckey test, then subjected to ANOVA, and further tested using Duncan test at the level of 5%. The results showed that the variety and harvest age significantly affected of water content, starch yield, starch content, amylose, and amylopectin. There was a significant interaction between varieties and age of harvest on moisture content, starch yield, and starch content, but there was no significant interaction effect on amylose and amylopectin. The highest value of moisture content was found in manalagi aged at 7-8 months (67.28% wb), the highest value of starch yield was found in manalagi age at 8-9 months of (16.34%), the highest value of starch content was found in mentega aged at 8-9 of months (17.52 % wb), the highest value of amylose was found in mentega aged at 8-9 of month (10.35% db), the highest value of amylopectin was found in krembi aged at 7-8 of month (92.78% db). Overall, krembi, manalagi, and mentega can be categorized as low-amylose cassava which has potential to be developed as raw material for crispy cassava-based snack. Keywords: harvesting age, krembi, low-amylose cassava, manalagi, mentega
NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL Tri Widiastuti; Siti Nurdjanah; Tanto Pratondo Utomo
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.v14i01.14450

Abstract

Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product
Co-Authors Adi Sucipto, Adi Ahmad Sapta Zuidar Ahmad Sapta Zuidar Anisa Yustiana Aulia Putri Ayu Anitasari Azhari Rangga Beni Hidayat Catharina Triwikatmani Danita Aprisia Deary Amethy Zahrotinufus Joen DEWI SARTIKA Dyah Koesoemawardani Fahmi Indrarti Febiyanita, Anggun Fibra Nurainy Fibra Nurainy Haryanto Rahardjo Hemi Senorita Hidayat, Alif Fikri Nur Husniati Husniati Indradewa, Rhian Ira Ervinda Naim Kidnem, Dara Mutiara Mylan Koesoemawardani, S.Pi., M.P., Dyah Kuncara, Akhmad Surya Larassati, Dyah Putri M. Suryadi, M. Mardika Sari, Puspita Maya Ratna Sabatini Maya Sari Medikasari Medikasari MIKA MARGARETA Muhammad Muslihudin Murhadi Murhadi Naim, Ira Ervinda Nanti Musita Nanti Musita Naomi Lintang C S Nastri Dila Saniati Neneng Ratnasari Neti Yuliana Neti Yuliana NETI YULIANA Nurdin, Samsu Otik Nawansih Purwoko, Agus Putut Bayupurnama R M Arjono Rachmad Aji Saksana Redy Destian Revialdy Retnaningsih, Listyana Natalia RIBUT SUGIHARTO Riska Humardewayani Adie Rohmawati, Dwi Asih Ryan Prakasa Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal SATRIYAS ILYAS Setiyoko, Febri Sigit Widyatmoko Sri Hidayati Suharjo B Cahyono Suharjo Broto Cahyono Suharyono Suharyono Suryo Taroeno Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Agustin, Dieffa Sussi Astuti Sutanto Maduseno Syamsu Akmal Tanto Pratondo Utomo Tri Febriyaningsih Tri Widiastuti Udin Hasanudin Viani, Tri Okta Widarti, Sulis Mukaryanah Winanti, Diki Danar Winny Elfira Yuliandari, Puspita Zuidar, Ahmad Sapta