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All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGROTEKBIS AGROTEKBIS: Jurnal Ilmu Pertanian PAPUMA: Journal of Comunnity Services AGROLAND: The Agricultural Sciences Journal
Eko Priyantono
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Other

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VIGOR DAYA SIMPAN UMBI BAWANG MERAH (Allium ascallonicum L.) VARIETAS PALASA DAN LEMBAH PALU TERHADAP BERBAGAI KONDISI SIMPAN Priyantono, Eko; Ete, Andi; Anton, Adrianton
AGROTEKBIS Vol 1, No 1 (2013)
Publisher : AGROTEKBIS

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Abstract

Onion (Allium  ascallonicum L.) is a potential commodity especially in the city of Palu. Shallots Central Sulawesi than as a food flavoring agent very suitable for use as a feedstock fried onions. The purpose of this study was to determine the exact condition on the variety store Palasa and Palu valley are able to maintain the vigor of onion bulbs save energy. The expected usefulness of this study was to determine how the storage of onion bulbs to maintain vigor remains high shelf. This study used a split plot design consisting of: (1) local onion varieties as main plots (V1) = Onion Varieties Palasa, (V2) = Onion Varieties Palu valley, (2) The condition is saved as a subplot (K1) = room air conditioning (temperature 20-250 C), (K2) = space room (temperature> 28-300 C), (K3) = free air space (temperature> 300 C).  The results showed that the varieties Palasa produce speed germination and germination times better. Storage on the condition of free air space produces germination, speed of germination and germination time and the dry weight is higher. Varieties Palu valley and Palasa has vigor shelf high on the condition of free air space savings, although in an air conditioned room with a temperature of 250 C is still showing good vigor.
VIGOR DAYA SIMPAN UMBI BAWANG MERAH (Allium ascallonicum L.) VARIETAS PALASA DAN LEMBAH PALU TERHADAP BERBAGAI KONDISI SIMPAN Priyantono, Eko; Ete, Andi; Anton, Adrianton
AGROTEKBIS Vol 1, No 1 (2013)
Publisher : AGROTEKBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Onion (Allium  ascallonicum L.) is a potential commodity especially in the city of Palu. Shallots Central Sulawesi than as a food flavoring agent very suitable for use as a feedstock fried onions. The purpose of this study was to determine the exact condition on the variety store Palasa and Palu valley are able to maintain the vigor of onion bulbs save energy. The expected usefulness of this study was to determine how the storage of onion bulbs to maintain vigor remains high shelf. This study used a split plot design consisting of: (1) local onion varieties as main plots (V1) = Onion Varieties Palasa, (V2) = Onion Varieties Palu valley, (2) The condition is saved as a subplot (K1) = room air conditioning (temperature 20-250 C), (K2) = space room (temperature> 28-300 C), (K3) = free air space (temperature> 300 C).  The results showed that the varieties Palasa produce speed germination and germination times better. Storage on the condition of free air space produces germination, speed of germination and germination time and the dry weight is higher. Varieties Palu valley and Palasa has vigor shelf high on the condition of free air space savings, although in an air conditioned room with a temperature of 250 C is still showing good vigor.
PENGARUH VOLUME PENGENCERAN EKSTRAK JAHE MURNI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN JAHE INSTAN Arva, Siti; Alam, Nur; Priyantono, Eko
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 12 No 3 (2024): Juni
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrotekbis.v12i3.2143

Abstract

Jahe merupakan tanaman rempah dan herbal yang dimanfaatkan sebagai campuran pada bahan pangan selain itu, jahe dapat diolah menjadi produk minuman fungsional yang dikemas secara praktis, mudah untuk dikonsumsi dan proses penyajian dapat dilakukan dalam waktu singkat. Tujuan penelitia ini untuk mendapatkan volume pengenceran ekstrak jahe murni yang memberikan pengaruh terbaik terhadap sifat fisikokimia sensoris minuman jahe instan. Penelitian ini dilaksanakan di Laboratorium Agroindustri Fakultas Pertanian Universitas Tadulako dan Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Tadulako. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola satu factor yang diterapkan untuk analisis sifat fisik dan kimia (rendemen, kadar air, pH, Aktivitas antioksidan) sedangkan Rancangan Acak Kelompok (RAK) digunakan untuk analisis sifat organoleptik (aroma, rasa dan kesukaan) dengan berbagai volume Pengenceran air yaitu 0, 70, 140, 210, dan 280 mL dengan ekstrak jahe murni konstan yaitu 140 mL setiap perlakuan diulang 4 kali sehingga terdapat 20 unit percobaan. Berdasarkan hasil yang telah dilakukan perlakuan rasio Air dan ekstrak jahe (140:140) memberikan pengaruh terbaik terhadap Rendemen 34,40 % , Kadar air 2,15% pH 4,60, Rasa 2,65 aroma 2,80 dan kesukaan 2,55.
PENINGKATAN MUTU BIJI KAKAO MENGGUNAKAN TEKNOLOGI FERMENTASI DI DESA MASARI, PARIGI MOUTONG Priyantono, Eko; Fariroh, Indri
PAPUMA: Journal of Community Services Vol. 2 No. 01 (2024): April 2024
Publisher : Program Studi Agronomi Fakultas Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/papuma.v2i01.835

Abstract

Masari village is one of the cocoa production centers in Parigi Moutong regency, but in recent years cocoa production has decreased. The decline in cocoa production was due to the low selling value of cocoa beans, thereby reducing farmers' income. Farmers uncertain income caused the transition of crop commodities into plantation and food crops. The low selling value of cocoa beans was caused by the low quality of cocoa beans. One of the factors that caused the low quality of beans was post-harvest management, which is the cocoa bean fermentation process that is rarely done by the farmers. This community service program aims to provide knowledge about the correct bean fermentation method so they can improve the quality of cocoa beans. Service activities are carried out using counseling and training methods followed by demonstrations on how to ferment cocoa beans. In general, the counseling activity about the selection of cocoa pods that are ready to be harvested and fermentation procedures went well. The seed demonstration activity was also successful which was indicated by brown cocoa beans and had a fragrant smell. The target community already can carry out a good cocoa bean fermentation process. Cocoa bean fermentation technology can be used to improve the physical and chemical quality of cocoa beans so it can increase the value and sales of cocoa beans. The increase in sales will encourage farmers to develop a cocoa-based farming system.
Analis Sifat Kimia Minuman Fungsional Sarabba Instan dengan Penambahan Susu Bubuk Priyantono, Eko; Taufiqqurrahman, Taufiqqurrahman; Fariroh, Indri
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 3 (2024): TEKNOTAN, Desember 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n3.2

Abstract

Sarabba merupakan minuman tradisional dari sulawesi selatan yang dibuat dari campuran jahe, santan kelapa dan gula merah. Minuman ini memiliki rasa pedas manis. Bahan pembuatan minuman yang terdiri dari rempah-rempah, sehingga sarabba menjadi minuman tradisional yang sangat baik untuk tubuh. Sarabba menjadi salah satu minuman herbal yang memiliki kandungan nutrisi sehingga dapat meningkatkan imunitas tubuh. Tujuan penelitian ini untuk mendapatkan pengaruh terbaik dari salah satu konsentrasi penambahan susu bubuk terhadap sifat kimia Sarabba instan. Penelitian ini dilaksanakan di Laboratorium Agroindustri Fakultas Pertanian, Laboratorium Penelitian Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam, dan Laboratorium Nutrisi Fakultas Peternakan dan Perikanan Universitas Tadulako. Waktu penelitian dimulai dari bulan Januari - Maret 2022. Perlakuan yang diterapkan pada penelitian pembuatan minuman Sarabba instan ini adalah susu bubuk yang terdiri 5 level konsentrasi yaitu 0, 5, 10, 15, dan 20% (b/b). Setiap perlakuan diulang 4 kali sehingga terdapat 20 unit percobaan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola satu faktor yang diterapkan untuk analisis sifat fisik dan kimia (rendemen, kadar air, kadar protein dan aktivitas antioksidan). Analisis data untuk mengetahui pengaruh perlakuan dilakukan dengan menggunakan analisis ragam (Anova). Perlakuan yang berpengaruh nyata akan dilanjutkan dengan uji Beda Nyata Jujur (BNJ) 5%. Hasil penelitian menunjukkan bahwa pemberian susu bubuk 20% menjadi perlakuan terbaik dengan hasil uji rendemen 36,83%, kadar air 2,5%, protein 7,49% , dan nilai aktivitas antioksidan 35,58%.  Perlakuan susu bubuk 20% memberikan efek terbaik sebagai minuman instan fungsional dengan jumlah rendemen yang tinggi, kadar air sesuai SNI 01-4320-1996, tingkat protein dan antioksidan yang tinggi.
PECTIN EXTRACTION OF SIAMESE PUMPKIN SKIN WITH CONCENTRATION OF HYDROCHLORIC ACID (HCL) SOLUTION Priyantono, Eko; tomi, tomi
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 11 No 2 (2024): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v11i2.1842

Abstract

Pectin is commonly used to soften jellies, jams and other products. In addition, fruits and vegetables contain pectin to maintain plant cells. Pectin is a high-value food fiber that can be called a functional food. This pectin plays an important role in gel formation and as a stabilizer in the manufacture of jelly, jam, and marmalade. Pectin is widely used in the food industry because it has the ability to act as a fruit preservative and to form a gel as a base for forming jelly as well as a thickener and stabilizer, while in the food industry it is used in the production of jams, confectionery, pasta and dairy products. The objectives of this study are: To determine the physical and chemical properties and quality of pectin extracted with hydrochloric acid (HCL) and to achieve the optimal concentration of hydrochloric acid solvent. The study was conducted in the agroindustrial laboratory of the agricultural faculty of the university of Tadulako, Palu, Sulawesi Tengah. The duration of the study will be from october 2022 to january 2023. This study is an experimental study based on fruit skins with hydrochloric acid concentrations using a complete one-factor random design (RAL) pattern. The factors tested consist of several hydrochloric acid concentration levels, namely: 1N; 1.5N; 2N; 2.5N; AND 3N. The analytical parameters observed include: yield, methoxil level, water level, ash level and galacturonal acid level. the results of the research carried out that: the concentration of HCl solvent in the extraction of pectin fruit peels is best at a concentration of 3N. The concentration of 3N HCl extracted from the Siamese Pumpkin Skin physical characteristics, namely yield 36.11%, while the chemical properties were 1.99% water content, 0.42% ash content, 3.615% methoxyl content and galactoronate acid 137.88%. and for provide the best quality of pectin from fruit siamese pumpkin skin according to the quality standards set by ippa (international pectin manufacturers association), so it has potential as a thicker and gel forming. based on the results of the research conclusion: Concentration of hydrochloric acid solvent, on extract siamese pumpkin skin best at 3N concentration.
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.
Co-Authors Adrianton A. Andi Ete Arva, Siti Fatimah, Titien Nur Alam Nuraisyah, Anni Silsilatilma’wa, Silsilatilma’wa Taufiqqurrahman, Taufiqqurrahman Tomi, Tomi