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All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGROTEKBIS Agrointek Warta IHP (Warta Industri Hasil Pertanian) Jurnal Agrotech Abditani : Jurnal Pengabdian Masyarakat Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia AGROTEKBIS: Jurnal Ilmu Pertanian PAPUMA: Journal of Comunnity Services Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Pengabdian Masyarakat IPTEKS
Eko Priyantono
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PENGARUH RASIO JAHE DAN GULA AREN TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS JAHE INSTAN Wawan Syamsul; Nur Alam; Eko Priyantono
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 11 No 3 (2023): Juni
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrotekbis.v11i3.1734

Abstract

Tujuan dari penelitian ini ialah untuk mendapatkan rasio terbaik (jahe dan gula aren) terhadap karakteristik fisikokimia dan sensoris minuman jahe instan. Penelitian ini dilaksanakan di Laboratorium Agroindustri, Fakultas Pertanian Universitas Tadulako dan Laboratorium Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Tadulako. Penelitian ini menggunakan Rancangan Acak Lengkap satu faktor yang diterapkan untuk analisis sifat-sifat fisik dan kimia sedangkan Rancangan Acak Kelompok digunakan untuk analisis sifat sensoris jahe instan. Dengan formulasi perlakuan jahe dan gula aren, A(150:350g/g), B(200:300g/g), C(250:250g/g), D(300:200g/g), E(350:150g/g). Berdasarkan hasil penelitian dapat disimpulkan bahwa, rasio jahe dan gula aren (150:350g/g) memberikan karakteristik fisikokimia dan sensoris terbaik terhadap minuman jahe instan dengan nilai rendemen 37,37%, kadar air 3,37%, pH 6,08, waktu larut, 30,56 menit, total padatan terlarut 18,38%, skor rasa 5,65, skor aroma 5,60, skor warna 5,70 dan kesukaan 5,65.
CONTENT OF NPK HARA INGREDIENTS IN LIQUID ORGANIC FERTILIZER FROM VARIOUS TYPES OF RICE WASHING Sulfianti Sulfianti; Eko Priyantono; Risman Risman
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 8 No 2 (2021): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v8i2.693

Abstract

This research aims to assess the NPK nutrient content of liquid organic fertilizers from various types of rice washing water. This research was conducted in September 2020 at Sidondo III Village, Sigi Biromaru District, Sigi Regency and the Soil Laboratory of the Faculty of Agriculture, Tadulako University. This study was designed using a completely randomized design (CRD) with 5 treatments, namely P0 (without rice water), P1 (white rice washing water), P2 (white glutinous rice washing water), P3 (black glutinous rice washing water), and P4 (red glutinous rice washing water), the treatment was repeated 4 times so that there were 20 experimental units. The observation parameters in this research were the observation of temperature, pH, POC color, and aroma of POC during the fermentation process as well as the N, P, and K content in the resulting POC. The results showed that the treatment with the addition of washing water for white glutinous rice (P2) produced the highest content compared to other treatments with an N content of 0.15%, but in the observation of P and K content, the addition of washing water for red glutinous rice (P4) gave the results. the highest with a P content of 0.09% and K of 0.14% but not different from the addition of washing water for white glutinous rice (P2).
IMPROVING THE QUALITY OF RICE THROUGH THE PROCESS OF PARBOILED GRAIN TO BE HEALTHY RICE Eko Priyantono; Sulfianti Sulfianti; Risman Risman
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 8 No 1 (2021) : June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v8i1.694

Abstract

Rice is one of the staple food in Indonesia which is easy to serve and contain high level carbohydrate, thus influenced the daily activities and human health. The aim of this research is producing low glucose healthy parboiled rice and obtaining the chemical content of Mekongga parboiled rice. This research was held Chemistry Laboratory of Mathematics and Natural Science Faculty, Tadulako University. This research used Mekongga parboiled rice which used completely randomized design with one factor, i.e. kind of treatments, P1 (water soaking with 300 C + steaming for 20 min), P2 (water soaking with 400 C + steaming for 20 min), P3 (water soaking with 500 C + steaming for 20 min), P4 (without water soaking + steaming for 20 min), P5 (without treatment (Control)). Water content, ash content, starch content and sugar reduction were observed in this research. Water soaking with 300 C + steaming for 20 min treatment showed the best result if compared with other treatments in water content level (9.28%), ash content (0.798%), starch content (65.71%), sugar reduction (0.71%), and amylose (23.75%).
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.
Strategi Bisnis Melalui Bussines Model Canvas (BMC) untuk Inisiasi Usaha Mandiri Olahan Buah Lokal Di Desa Mundurejo, Kecamatan Umbulsari, Jember Andi Eko Wiyono; Herlina Herlina; Elok Sri Utami; Muhammad Irfan Hilmi; Eko Priyantono; Yolanda Maulani Tiwakana
Jurnal Abdimas Indonesia Vol. 4 No. 4 (2024): Oktober-Desember 2024
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jai.v4i4.1109

Abstract

Salah satu buah lokal yang sangat melimpah saat musimnya tiba yaitu buah jeruk. Desa yang memiliki perkebunan jeruk yaitu Desa Mundurejo, kecamatan Umbulsari, Kabupaten Jember. Banyaknya hasil panen jeruk tidak luput dengan beberapa permasalahan yang muncul terutama pada perekonomian yang tidak stabil dan juga kurangnya pemanfaatan teknologi pada olahan buah jeruk. Oleh karena itu, tujuan dilakukannya pengabdian ini yaitu untuk mewujudkan legalitas produk dan usaha serta menyusun usaha yang komersial dengan Bussines Model Canvas (BMC) sebagai rintisan usaha mandiri masyarakat, selain itu juga dapat melakukan pengembangan ekonomi lokal berbasis olahan buah lokal agar berdampak pada pertumbuhan ekonomi masyarakat. Metode yang digunakan ialah pembekalan materi, praktek, pendampingan dan pemantauan. Hasil dari kegiatan pengabdian ini yaitu masyarakat mengetahui bagaimana cara untuk membuat sebuah produk minuman serbuk milky orange dari buah jeruk lokal menggunakan Foam-mat Drying dan juga memahami bagaimana strategi bisnis pemasaran yang baik untuk digunakan melalui Bussines Model Canvas (BMC). Pemanfaatan dan pengenalan teknologi terbarukan dari tim pengabdian diharapkan dapat membantu perekonomian serta memberikan ilmu pengetahuan yang bermanfaat bagi masyarakat Desa Mundurejo.
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.
PENGARUH PERBEDAAN KONSENTRASI GEL OKRA HIJAU DAN KARAGENAN TERHADAP KARAKTERISTIK JELLY DRINK OKRA HIJAU (Abelmoschus Esculentus L.) Rosyada, Amrina; Masahid, Ardiyan Dwi; Brihatsama; Priyantono, Eko
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

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

Abstract

The potential of green okra lies in its high dietary fiber component. Efforts to utilize dietary fiber in green okra include processing it into jelly drink product. The aim of this is to determine the influence of adding concentrations of green okra gel and carrageenan on the physical, chemical and organoleptic properties, as well as to determine the appropriate formulation of different concentrations of green okra gel and carrageenan to produce jelly drink green okra with the best physical, chemical and organoleptic properties. The experimental design used was a factorial completely randomized design (CRD) consisting of green okra gel concentrations (A) of 15%, 30%, 45%, 60%, and carrageenan concentrations (B) of 0.30% and 0.40%. The observational data were analyzed using ANOVA followed by DMRT test. Based on the research results, it can be concluded that the differences in green okra gel concentration and carrageenan concentration significantly affect the a* (redness), b* (yellowness), total solids, syneresis, pH, color liking score, aroma, taste, texture, and overall liking. The effectiveness values indicate that the best-treated green okra jelly drink has a pH value of 3.42, syneresis of 30.12%, total solids content of 14.17%, and dietary fiber content of 0.81%. In the organoleptic test, color liking score was 6.68 (like), taste 6.0 (like), aroma 5.64 (somewhat like), texture 5.48 (somewhat like), and overall liking 6.16 (like).
Co-Authors Abdul Rahim Achmad Subagio Adrianton Adrianton Ahmad David Royyifi Arifin Amrina Rosyada Andi Eko Wiyono, Andi Eko Andi Ete Ani Rosa Putri Ayu Mujayanah Aris Purwanto ARPA, Mujayanah Arva, Siti Brihatsama Brihatsama Brihatsama Brihatsama Chitra Anggraeni Salingkat Chitra Anggriany Salingkat Daniyanto, Ahmad Diky Gunawan Suwiyono Eka Rahayu Elok Sri Utami Fatimah, Titien Gatot Siswo Hutomo Haq, Aufa Dhiyaul Herlina Herlina Idzha Mahendra Indri Fariroh Intan Ria Neliana Intan Ria Neliana Kartika, Yoana Imelda Komariyah, Norma Lailatul Lita Meilina Lituhayu Supartiningrum Maemunah Maemunah Mahrus Irsyam Masahid, Ardiyan Dwi Meilinda, Nadia Miming Berlian Hi. B. Salam Minarny Gobel Mirriyadhil Jannah Moh. Adnan Khaliq Muhammad Irfan Hilmi Muhardi Muhardi Mustakim Mustakim Mustakim Nur Alam Nur Alam Nur Alam Nur Latifatul Qodriyah Nuraisyah, Anni Nurud Diniyah Ponirin Ponirin Rahmawati, Aulia Dyah Riska Ayu Febrianti Risman Risman Rosyidi, Ahmad Azis Sakka Samudin Saskia Fitriana Sayyidatinnisa, Shinta Churrin Silsilatilma’wa, Silsilatilma’wa Sobir Sobir Sukisman Abdul Halid Sulem, Bima Achmad Sulfianti Syahraeni Kadir Taufiqqurrahman, Taufiqqurrahman Tomi, Tomi Wardahni, Aliyyah Wawan Syamsul Wirdha Wirdha Yolanda Maulani Tiwakana Yusran Yusran