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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS agriTECH Jurnal FishtecH AGROLAND: The Agricultural Sciences Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Nasional Manajemen Pemasaran dan SDM Indonesian Community Journal AGROTEKBIS: Jurnal Ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Mitra Sains
Rostiati Dg Rahmatu
Program Studi Agroteknologi Fakultas Pertanian Universitas Tadulako, Palu
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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MUTU BAWANG GORENG DARI BAWANG MERAH LEMBAH PALU Anisa, Nur; Rahmatu, Rostiati; Kadir, Syahraini
AGROTEKBIS Vol 1, No 1 (2013)
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Local varieties onions (Allium ascolinicum L) of Palu are mostly presented as fried onion, it because has excellent taste that demanded by consumers. This study was planned to determine the quality of the chemical and physical properties, as well the organoleptic of the fried onions which were produced from various locations in Palu valley. Research design was a randomized block design with 5 locations of onion planting as treatments and defined 4 plots of anion in each village as group. The 5 locations namely are Bolupontu jaya, Soulowe, Guntarano, Maku and Oluboju. Data were analyzed by analysis of variance and tested with Honestly Significant Difference (HSD) method. The results indicated that the location where the onions were planted  in Palu valley affected significantly the chemical properties such as water content, free fatty acid levels, oil content, carbohydrate content, protein content, and mineral content especially calcium and sulfur. Further, the location was also significantly effect on dry biomass of fried onions.
Karakteristik Kimia Dan Sensoris Biji Kakao Hasil Fermetasi Pada Tingkat Petani Dan Skala Laboratorium Dome, Zulkifli SY.; Rahmatu, Rostiati Dg; Hutomo, Gatot Siswo
AGROTEKBIS Vol 1, No 2 (2013)
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Fermentation is a very vital stages of processing to ensure the production of a good chocolate flavor. The main purpose of this study to determine the chemical and sensory characteristics of fermented cocoa beans at the farm level and laboratory scale.  Fermentation methods do farmers with cocoa beans entering into fermnetasi box 50 kg and on the top of a banana leaf coated cocoa beans, then covered with a burlap sack with a rock ditindis. Further laboratory fermentation method by taking 5 kg of dry cocoa farmers who are not fermented cocoa plus 5 kg of wet samples, and then poured enough water until evenly distributed.  Fermentation box measuring 25x25 cm used for 5 days. During cocoa fermentation pengadukann every 48 hours the fermentation process running. Observations of temperature, pH and sampling was conducted every 6 hours fermentation, samples taken vriser stored in preparation for analysis of water content, protein content, soluble sugar content, and sensory properties. Temperature observations at the farm level rise slower than laboratory scale, where the maximum temperature reaches 45oC farmers (96 hours) and laboratory temperature of 45 ° C (33 hours). In the fermentation pH scale farmers and are relatively the same laboratory, where the pH optimum of 4.60 further 4.44 at the end of fermentation. Water content in the fermentation of farmers is higher than the laboratory-scale fermentation, where the initial fermentation reached 37.08% and 36.12% in laboratory scale, then the final moisture content of 29.29% farmers ferment and 27.85% in laboratory scale. Protein levels at the beginning of fermentation farmers are 4.78% and 5.13% laboratory scale, then the protein at the end of fermentation farmer 4.70% and 4.98% laboratory scale.  Sugar levels at the beginning of fermentation farmers as much as 15.54 mg / g and laboratory SKAL 15.34 mg / g, and at the end of the fermentation of sugar farmers be 8.86 mg/g and laboratory skla be 8.90 mg / g. Sensory test results using 16 panelists, where panelists really liked fermentation of cocoa beans in the roaster laboratory scale and alkalization.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DAGING BUAH SRIKAYA (Annona squamosa L.) PADA BERBAGAI SUHU PEMANASAN PULP Listiorini, Erna; Kadir, Syahraeni; R., Rostiati
AGROTEKBIS Vol 2, No 6 (2014)
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Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan organoleptik daging buah  srikaya pada berbagai suhu pemanasan pulp dan untuk mendapatkan suhu pemanasan tertentu yang memberikan karakteristik kimia dan organoleptik terbaik pada pulp srikaya. Penelitian ini dilaksanakan pada bulan September sampai dengan November 2013, bertempat di Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Tadulako Palu. Menggunakan rancangan acak lengkap untuk analisis kimia dengan 4 taraf perlakuan  suhu pemanasan yaitu, tanpa pemanasan, 50oC, 60oC dan 70oC. Sedangkan untuk uji organoleptik menggunakan rancangan acak kelompok di mana pengelompokkan didasarkan pada masing-masing panelis, jumlah panelis yang dilibatkan sebanyak 15 orang.  Hasil penelitian menunjukkan bahwa peningkatan suhu pemanasan hingga 70oC menyebabkan penurunan terhadap mutu kimia antara lain kadar air, kadar serat dan vitamin C namun cenderung meningkatkan kadar gula reduksi. Selanjutnya pada mutu organoleptik, suhu pemanasan hanya berpengaruh terhadap uji warna. Suhu pemanasan 50oC memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik buah srikaya.
KUALITAS UMBI BAWANG MERAH (Allium ascalonicum L.) VARIETAS LEMBAH PALU PADA BERBAGAI PAKET PERLAKUAN MEDIA TANAM DI DESA MAKU KECAMATAN SIGI BIROMARU KABUPATEN SIGI Hulzana, Mifta; H., Muhardi; R., Rostiati
AGROTEKBIS Vol 2, No 5 (2014)
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Penelitian ini bertujuan untuk mendapatkan  paket perlakuan media tanam dengan pupuk anorganik, organik dan mulsa yang terbaik terhadap kualitas umbi bawang merah varietas lembah Palu dan untuk memperoleh kualitas bawang goreng hasil olahan. Penelitian ini dilaksanakan di Desa Maku Kecamatan Sigi Biromaru Kabupaten Sigi dan di Laboratorium Teknologi Hasil Pertanian Fakultas Pertanian Universitas Tadulako Palu. Metode yang digunakan dalam penelitian ini adalah rancangan acak kelompok dengan empat kali ulangan. Paket perlakuan dengan media tanam dengan  berbagai pupuk anorganik, organik dan mulsa. Peubah pengamatan dalam penelitian ini adalah tekstur umbi, kadar air umbi, karbohidrat, lemak, protein, mineral, rendemen, daya simpan umbi dan presentase umbi yang memenuhi standar industri penggorengan bawang merah varietas lembah Palu.  Berdasarkan hasil penelitian diketahui bahwa kadar lemak terendah sebesar 1,30 pada perlakuan C dengan komposisi pupuk anorganik (SP-36:  300 kg/ha atau 135 g/petak, ZA 200 kg/ha atau 90 g/petak, Foska 400 kg/ha atau 180 g/petak) ditambah dengan pupuk organik atau kompos (jerami padi + kotoran sapi) 8,45 kg/perpetak) dibandingkan perlakuan A, B, D, E, F dan G.  Sedangkan perlakuan yang mempunyai kadar lemak yang tinggi adalah perlakuan B dengan komposisi pupuk anorganik (SP-36:  300 kg/ha atau 135 g/petak, ZA : 200 kg/ha atau 90 g/petak, Foska: 400 kg/ha atau 180 g/petak, N: 79,81 g/petak, S: 42,30 g/petak dan Ca: 125,11 g/petak). Berdasarkan analisis Uji Beda Nyata diperoleh bahwa paket perlakuan media tanam berpengaruh nyata terhadap kadar lemak bawang merah varietas Lembah Palu.
KARAKTERISTIK BUAH NANGKA (Artocarpus heterophyllus Lamk) SIAP SAJI YANG DIPASARKAN DI KOTA PALU Rostiati, Rostiati; Anggriana, Anna; Muhardi, Muhardi
AGROTEKBIS Vol 5, No 3 (2017)
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The purpose of this study was to determine the physical, chemical characteristic and organoleptic of jack fruit fast food which marketed in Palu city. This study used a Randomized Block Design (RBD) consisting of 4 locations selling of jack fruit in Palu city and each locations is represented by 4 seller as a group. So there are 16 experimental units. The parameter consisted of flavor, texture, color, taste, fresh weight of fruit and water content. Analysis of the data using another test, if there are significant differences between the result of the analyze then tested by using advanced testing Honestly Significant Different (HSD) of 5% level. The result showed that location selling of jack fruit influential real toward flavor, texture, color, and taste, but nothing influential real toward fresh eight and water content. Key Words : Characteristic, Jack fruit.
MUTU FISIK, KIMIA DAN ORGANOLEPTIK BUAH TOMAT (Lycopersicum esculentum Mill.) HASIL PELAPISAN BERBAGAI JENIS PATI SELAMA PENYIMPANAN Abdi, Yudha Alimba; Rostiati, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 5, No 5 (2017)
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This study aims to determine the quality of the physical, chemical and organoleptic tomatoes coating results of various types of starch during storage. The research location is in Laboratories of Agroindustry, Faculty of Agriculture, University Tadulako, Palu, and it conducted from March to April 2016. The research method used was a completely randomized design (CRD), which consists of 6 treatment types of starch ie starch taro, sugar palm starch, sago starch, tapioca starch, rice starch and without starch coating (control), the whole treatment was repeated three times, thus btained 18 experimental units. The results of the research showed that consumers in particular organoleptic (panelists) are relatively more like tomatoes without coating various types of starch. As for the physical and chemical quality of tomatoes is comparatively better until the third week of storage, except on sugar and vitamin C when compared with tomato fruit coating results of various types of starch. Therefore naturally tomatoes coated layer of wax on the surface of the fruit causes the starch solution to "edible coating" is difficult to stick to the surface of the fruit. Emulsifer which required the administration is able to bridge the two compounds wax on the surface of the tomato fruit and starch as a coating compound. Key words: Organoleptic, physical, chemical, Tomatoes.
EKSTRAKSI PEKTIN POD HUSK KAKAO SECARA BASAH MENGGUNAKAN LARUTAN NATRIUM HIDROKSIDA PADA BERBAGAI KONSENTRASI Munir, Muh. Misbahul; Rahim, Abdul; Rahmatu, Rostiati
AGROTEKBIS Vol 6, No 1 (2018)
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The aim of this research is to find out the optimum concentration of Pod Husk Cacao extraction by wet method using different Sodium Hydroxides (NaOH) concentrations. The researsh used Simple Complete Random Design with one factor which consists of five levels of treatment : 0.5 M ; 1 M ; 1.5 M ; 2.0 M and 2.5 M, the treatments were replicated 4 times so there were 20 experimental units. If the treatment has significant effect then it tested using Tukey’s Honestly Significant Different level 5% or 1%. The results showed that the most optimum extraction was obtained using NaOH 1.59 M, which the number of rendement was 11,15%,  methoxil content was 50.22 %, galacturonat content was 46.62%, and pectin purity was 9.19%. Pectin of pod husk cocoa could be extracted using NaOH concentration between 1 – 2 M with wet method. Key Words:, Concentration of Natrium hydroxides, Pectin, Pod husk cacao, Wet method
KARAKTERISTIK KIMIA TEPUNG BIJI KELOR (Moringa oleifera Lam.) DARI BERBAGAI KETINGGIAN TEMPAT TUMBUH Saadilah, Muh.; Rahmatu, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 6, No 1 (2018)
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This research aims to obtain the quality of moringa seed with the best chemical characteristics of moringa flour based on the certain growing place altitude of moringa. This research was conducted at Agroindustry Laboratory of Agriculture Faculty, Tadulako University, using Completely Randomized Design (CRD) with one-factor treatment. As the treatment is the growing place altitude of moringa, there were 0-150 m above sea level (asl); 151-300 m asl; 301-450 m asl; and >451 m asl. Each treatment was repeated four times to obtain 16 experimental units. If the treatment is a significant or very significant effect, and  then it continued tested by using Honest Significant Difference (HSD) test level of 5% or 1%. The results showed that the best chemical characteristics were found in the protein content in the treatment of 0-150 m asl. that is 41,26%, fat content in the treatment of 151-300 m asl. that is 31,85%  and at the treatment of >451 m asl was obtained water content of 7, 94%, fiber content is 32,26% and ash content is 4,59%. Keywords: Altitude  growing place, Chemistry and Moringa seed flour
KADAR KLOROFIL DAN VITAMIN C DAUN KELOR (Moringa oleifera Lam) DARI BERBAGAI KETINGGIAN TEMPAT TUMBUH Fajri, Fajri; Rahmatu, Rostiati; alam, nur
AGROTEKBIS Vol 6, No 2 (2018)
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Moringa (Moringaoleifera Lam) is one of vegetable plants high in good nutrition such as chlorophyll and vitamin C and grows in lowland and upland up to ± 1000 m above sea level (asl). This study aimed to determine the levels of chlorophyll and vitamin C ofmoringa leaves harvested from those plants grown at different altitudes.   The research was carried out at Agroindustry Laboratory of Faculty of Agriculture, TadulakoUniversity of Palu during December 2016 - February 2017. Materials used were fresh moringa leaves. The research design used a Completely Randomized Design (CRD).  The treatment wasfour different altitudes where the plant grows i.e. 0-150 m asl;  151-300m asl, 301-450 m asl and> 451 m asl. Each treatment consisted of 4 replicates/groups so that there were 16 experimental units. The data obtained were analyzed using the variance test (F test) and continued with Tukey’s  honestly significant different test (HSD). The results showed that the altitude had a very significant effect on the contents of chlorophyll, vitamin C, and fiber, but had no significant effect on moisture content and dry weight of fresh moringa. Keywords: Chlorophyll, Moringa, The Height Of The Place Grows, Vitamin C
KARAKTERISTIK FISIKOKIMIA PATI AREN ASETAT YANG DIPRODUKSI PADA BERBAGAI JUMLAH PATI yunita, Haerina; Rahim, Abdul; Rahmatu, Rostiati Dg
AGROTEKBIS Vol 6, No 4 (2018)
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The research objective was to determine the physicochemical characteristics of acetylated arenga starches produced in varying amounts of starch. Modification of arenga starch with treatment of starch at 50, 200, 350, 500, 650, 800 and 950 g by adding distilled water as much as 112.5; 450; 787.5; 1.125; 1,462; 1,800 and 2,137 mL respectively, stirred using a magnetic stirrer for 60 minutes. Then added acetic anhydride 15%(v/w) at pH 8 were added 3% NaOH solution. Then added a solution of 0.5 M HCl to pH 4.5 to stop the reaction.Further starch precipitated and washed with distilled water two to three times and one time 75% ethanol, starch and then oven-dried at 50 ° C for 12 hours. Variable research of acetylated arenga starches include acetyl percent and a degree of substitution (DS), water holding capacity and oil holding capacity (WHC and OHC), swelling power and solubility, emulsion stability and viscosity. Results of research on acetyl percent (4.28%) and the degree of substitution (0.17). Physicochemical characteristics of acetylated arenga starches WHC (1.71 g / g), swelling power (36.40 g / g), solubility (1.32%) and emulsion stability (100.00%) higher than the native arenga starch while OHC (2.05 g/g) and viscosity (2933 Cp) with native starch is higher than the acetylated arenga starches. Then, on the characteristics of acetylated arenga starches can be applied to the food product as a functional food.
Co-Authors Abdi, Yudha Alimba Abdul Hadid Abdul Rahim Abdul Rahim Abdul Rahman Alamsyah - Amalia Novianty Amalia Noviyanty Anggriana, Anna Anthon Monde Armila falinrungi Asriaty Mantung Badrin, Badrin Delfrin Poliwa Djau, Nurfathia EKO CAHYONO ENDANG MURNIATI Erna Listiorini Esyi Mardiana Fajri Fajri Fajri Fajri Fanda Cahyati Tri Utami Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswohutomo Gatot Siswohutomo Hasrudin S Herlianti Herlianti Hidayat, Alif IRWAN LAKANI Kadir, ⁠Syahraeni Made Krisna Laksmayani Mahfudz, Abrar Marwiah, Sitti Mifta Hulzana Moh. Darwis Muh. Misbahul Munir Muh. Saadilah Muhamad Ridwan Muhammad Faras M.L Muhammad Iqbal Muhardi H. Muhardi Muhardi Muhardi Muhardi Munir, Muh. Misbahul Mutmainah Mutmainah Novia Hadijah Nugroho, ⁠Muhammad Fawzul Alif Nur Alam Nur Alam Nur Alam Nur Alam Nur Alam Nur Anisa Pratiwi Pratiwi Ramli Ali Roswaty, Roswaty Saadilah, Muh. Safrianto S Maruka Safriyanto S Maruka Sahril Ramadan Samliok Ndobe Sangadji, Muhammad Nur Septian Palma Ariany Septian, Septian Silalong, Rama Yuni Siti Nurhaliza Sukisman Abdul Halid Syahraeni Kadir Syahraini Kadir Syahreni Kadir Syahreni Kadir Tricayanti, Yulia Usman Made Veronika Veronika Veronika Veronika Wahyuniarsih, Desi Yudha Alimba Abdi Yudha Kurniawan yunita, Haerina Zulkifli SY. Dome