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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Agrointek REKAYASA Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan Journal of Fisheries & Marine
Supriyanto, Supriyanto
Prodi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering Environmental Science Physics Social Sciences

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PENGARUH VARIASI PUPUK TERHADAP LAJU PERTUMBUHAN MIKROALGA DIATOM Chaetoceros calcitrans Azmi Binta Azkiya; Novi Indriyawati; Destin Retno Wulandari; Vevilia Tri Amanda; Supriyanto Supriyanto
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 8 No 1 (2025): JOURNAL OF INDONESIAN TROPICAL FISHERIES
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/joint-fish.v8i1.598

Abstract

The use of Pro Analis fertilizer with uneconomical prices in microalgae culture has been a problem that has hampered the utilization of microalgae. The use of agricultural fertilizers as a more economical source of nutrients. This study was conducted to determine the density value of microalgae cultured using agricultural fertilizers to determine which agricultural fertilizers support the cultivation of Chaetoceros calcitrans. This study was conducted using an experimental method, the study was conducted on a laboratory scale with 4 treatments with a research design P1 using variations of Urea Silica fertilizer; P2 NPK and silica; and P3 Urea, NPK and Silica with a ratio of Urea; NPK; Silica fertilizer (0.1; 0.1; 0.015 gr / L). The results of data analysis show that the provision of fertilizer variation treatment has a significant difference (≤0.05) and has a positive correlation with a very strong correlation (r = 0.656) and R2 = 0.431 which shows that the provision of fertilizer variation affects the density value of the Chaetoceros calcitrans microalgae by 43.1% with the provision of NPK and silica fertilizer variation treatment (P2) resulting in the highest density of 291 x104 and the largest cell size with a size of 3.566 µm with these results indicating the ability of agricultural fertilizers as a substitute source of nutrients in microalgae culture.
Karakteristik Fisikokimia dan Aktivitas Antioksidan Minuman Fungsional Wedang Pokak Instan Khas Madura Supriyanto Supriyanto; Ilham D Apriyan; Dian F Asfan
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.18

Abstract

Wedang pokak is a traditional spiced beverage originating from East Java, particularly Madura. It is prepared using ginger, lemongrass, cloves, cinnamon, lime leaves, fragrant pandan leaves, and palm sugar, which are boiled, filtered, and served. Due to its composition, Wedang pokak has the potential to be developed as a functional beverage rooted in local wisdom. One approach to enhance its accessibility and shelf life is by processing it in an instant form. This research aimed to evaluate the effect of the proportion of coating materials (maltodextrin: gum arabic) and the spray dryer inlet temperature on the physicochemical properties, antioxidant activity, and sensory characteristics of instant wedang pokak. A completely randomized design was employed, and two factors were used: coating material ratios and spray drying temperature. The first factor icluded three formulations: P1 (maltodextrin 70 : gum arabic 30), P2 (maltodextrin 50 : gum arabic 50), and P3 (maltodextrin 30 : gum arabic 70), and the second factor comprised two inlet temperature S1 (160°C) and S2 (180°C). The results showed that both the coating ratio and drying temperature had a significant effect (P < 0.05) on the physicochemical and sensory characteristics of instant wedang pokak. The best formulation was P3S1 (maltodextrin 30 : gum arabic 70, temperature 160°C), which exhibited a dissolution time of 11.04 minutes, moisture content of 6.83%, pH of 7, and antioxidant activity of 94.67% RSA. This sample also received favorable sensory scores, with mean values for color 3.44 (like), taste 3.24 (like), aroma 3.28 (like), and overall accepatability3.44 (like).
Co-Authors Abrori Romdhoni Arla Klisya Safitri Azmi Binta Azkiya Cahyo Indarto Destin Retno Wulandari Dian F Asfan Dr.Ir. Yunianta, DEA Ellya Noor Azizaah Gilang Mahardika Ilham D Apriyan Meriya Widianti Prastika Dewi Miftahus Shomad Mohammad Fakhry Mojiono Mojiono Mojiono Mojiono, Mojiono Muhaimin Rifa'i Muhammad Fakhry Novi Indriyawati Rakhmawati Rakhmawati Rakhmawati Rakhmawati Simon Bambang Widjanarko Vevilia Tri Amanda Yosie Prayudha Arisky