Jurnal Agrotek UMMat
Jurnal AGROTEK UMMat merupakan salah satu jurnal yang dikelola oleh Fakultas Pertanian UM Mataram yang membawahi dua program studi yakni prodi Teknologi Hasil Pertanian(THP) dan Teknologi Pertanian , Jurnal ini sudah memiliki ISSN 2356-2234 (print) , ISSN 2614-6541 (online) , untuk jurnal online terbit pertama kali di bulan Februari 2018. Jurnal AGROTEK terbit dua kali setahun yakni bulan Februari dan Agustus. Redaksi menerima artikel baik dari kalangan praktisi maupun akademisi terkait bidang pertanian berupa hasil penelitian, studi kepustakaan maupun tulisan ilmiah terkait rekayasa pertanian,mesin-mesin pertanian,dll.
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<![CDATA[Kualitas kimia,organoleptik, dan aktivitas antioksidan kopi robusta (Coffea canephora) dengan penambahan bubuk daun kelor ]]>
<![CDATA[Suburi Rahman]]>;
<![CDATA[Afe Dwiani]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12417
<![CDATA[Robusta coffee is a drink that is like by all peoples and has become part of lifestyle. Coffee can be combined with other ingredients to increase its benefits and one of them is moringa. The purpose of this study was to determine the effect of the addition of moringa powder on the quality of robusta coffee. The method that used is this study was complete randomized design (CRD). The treatment of this study was the formulation of coffee and moringa powder with 6 treatments, namely KK0 (100% ground coffee: 0% moringa powder), KK1 (ground coffee 90% : moringa powder 10%), KK2 (ground coffee 80% : moringa powder 20%), KK3 (ground coffee 70% : moringa powder 30%), KK4 (ground coffee 60% : moringa powder 40%) and KK5 (ground coffee 50% : moringa powder 50%). The parameters tested are chemical analysis (moisture content, antioxidant activity and pH) and organoleptic (taste, flavour and color). The results showed that the lowest water content was obtained in the KK0 treatment (3.33%), the highest antioxidant content in the KK5 treatment (87.42%) and the highest pH in the KK0 treatment (6.57). The results for the orgnoleptic test found that the flavour has a value of 2.25 - 3.30 (dislike - neutral) and the taste has a value of 1.95-3.35 (dislike - neutral), while the color has a value of 3.10 - 3.50 (neutral - likes).]]>
<![CDATA[Karakteristik briket ampas tebu (bagasse) dari bahan perekat tepung beras ketan ]]>
<![CDATA[Maulana Fansyuri]]>;
<![CDATA[- Nurkholis]]>;
<![CDATA[- Mikhratunnisa]]>;
<![CDATA[Lalu Heri Rizaldi]]>;
<![CDATA[- Ariskanopitasari]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12266
<![CDATA[Energy requirements are increasing with the increased of human activities that use either fossil fuel or biofuel. Biomass can be utilised as an alternative energy source in the form of briquettes. This study aims to increase the utilization of bagasse through the manufacture of briquettes using glutinous rice flour as the adhesive. Research variables include moisture content, ash content, destruction index, burning time and calorific value. This study used a completely randomized design (CRD) with variations in the concentration of glutinous rice flour 20%, 30%, and 40%. The results showed that the water content ranged from 5.85% - 7.65%. Ash content ranged from 6.44 to 8.14%. The destruction index was 0.24 – 0.65%. the burning time was between 124.67 -155 minutes, and the calorific value produced from bagasse briquettes was 7069.8 – 9759.3 cal/gram. The calorific value tend to decreased as the concentration of the adhesive was increased]]>
<![CDATA[Respon pertumbuhan dan hasil tanaman terung (solanum melongena l.) terhadap pemberian pupuk organik cair ekstrak buah mengkudu (morinda citrifolia l.) di lahan rawa lebak ]]>
<![CDATA[Meci Yuniastuti Rahma]]>;
<![CDATA[Nurrohmah Nurrohmah]]>;
<![CDATA[Nur Hasanah]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12891
<![CDATA[This study aims to determine the growth response of eggplant (Solanum melongena L.) to liquid organic fertilizer noni fruit (Morinda citrifolia L.) grown in lebak swamps. In this study, a randomized block design (RBD) method was used which consisted of 6 treatments and 4 replications. The concentration of noni fruit extract used was P0 = 0 ml, P1 = 6 ml, P2 = 8 ml, P3 = 10 ml, P4 = 12 ml, P5 = 14 ml. Observations were made on plant height, number of branches, flowering time, fruit number and fruit length. The results of the analysis of variance showed that the response of plants to the influence of noni fruit liquid fertilizer was very good for the age of flowering, number of fruits, fruit length. From the results of the study it can be concluded that the administration of noni fruit liquid organic fertilizer has a very significant effect on the age of flowering and the number of fruits and has a significant effect on the length of eggplant fruit. In the P5 treatment with a concentration of 14 ml gave the best effect, it can be used as an effective dose for growing eggplant plants.]]>
<![CDATA[Pendugaan laju respirasi pisang barangan menggunakan model arrhenius ]]>
<![CDATA[Arief Fazlul Rahman]]>;
<![CDATA[Muhammad Faisal]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12168
<![CDATA[The respiration process cannot be separated from horticultural products after harvest. So we need a method to determine the rate of respiration (CO2 production), one of which is the Arrhenius model. The purpose of this study was to predict the CO2 production rate of Barangan bananas using the Arrhenius model. CO2 production of Barangan bananas with different harvesting ages (10 and 11) weeks was measured using the Continuous Gas Analyzer IRA-107 Shimadzu where the banana samples were placed in a respiration chamber, refrigerator for low temperature storage. The measured respiration rate data was then estimated using the Arrhenius model. When the storage temperature increases, the rate of CO2 production will increase. At the harvest age of 11 and 10 weeks the higher the storage temperature, the CO2 production rate will increase. The relationship between CO2 production rate and storage temperature can be solved using the Arrhenius model. The results of the prediction of the Arrhenius model found a coefficient of determination of 0.91-0.94. The k values of 10 weeks of harvest (0.1, 0.24, 0.36) and k of 11 weeks of harvest (0.19, 0.31, 0.49) were calculated using the equation obtained using the Arrhenius model. Value of Ea harvested 33.76 kJ/mol at 10 weeks and 45.83 kJ/mol at 11 weeks. The respiration rate produced at 10 and 11 weeks was different, where the CO2 production rate at 11 weeks at harvest was 77.98 ml/kg.hour with predicted results of 75.76 mm/kg.hour and at 10 weeks at harvest 65.80 ml/kg.hour with a predicted result of 68.21 ml/kg.hour. The results of the Arheniuss model can be used to estimate the CO2 production rate of Barangan bananas during storage]]>
<![CDATA[Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale ]]>
<![CDATA[Devi Tanggasari]]>;
<![CDATA[Ariskanopitasari Ariskanopitasari]]>;
<![CDATA[Chairul Anam Afgani]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12860
<![CDATA[One of processed bananas that has a long shelf life is banana fritter. Banana fritter is made by slicing bananas in various thicknesses and then drying them. Drying intends to reduce or eliminate the water content in bananas. This study aims to determine the drying characteristics of kepok bananas based on the thickness of the slices and the back and forth process in making banana fritter. The design used in this study was a completely randomized design (CRD) with two types of thickness, namely 1 cm (K1) and 1.5 cm (K2) cm and there were once (B1) and twice (B2) alternating process treatments respectively in a day. Research data were analyzed using SPSS. The results showed that the degree of thickness (K) significantly affected the mass change of bananas during drying (P value = 0.0001), and the alternating process of bananas (B) did not affect the mass change of bananas during drying (P value = 0.532), while the combination between treatment B and K did not have a significant effect (P value = 0.385). From the results of this study it can be concluded that the thickness of the dried kepok banana slices greatly affects the characteristics of the resulting banana fritter. The drying rate and MR value are directly proportional to the amount of moisture in the banana during drying which is shown at a thickness level of 1.5 cm, so it is advisable to carry out further research mechanically with a thickness level of 1.5 cm kepok banana slices.]]>
<![CDATA[Identifikasi risiko ergonomi dengan metode Nordic Body Map (NBM) pada pekerja pembuatan tahu di kelurahan Abian Tubuh Kota Mataram ]]>
<![CDATA[Suwati Suwati]]>;
<![CDATA[Muanah Muanah]]>;
<![CDATA[Basirun Basirun]]>;
<![CDATA[Ahmad Akromul Huda]]>;
<![CDATA[Ida Wahyuni]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12513
<![CDATA[Humans as workers play an important role in producing tofu products in quality and quantity. Making production room facilities needs good arrangement so that workers do not feel risks or complaints while carrying out activities. The purpose of this research was to help the level of complaints felt by workers in the production of tofu using the Nordic Body Map (NBM) method. The method used in this study was a descriptive method by exploring problems using a questionnaire to get 4 categories of complaint levels, namely not sick, slightly sick, sick, and very sick. There were 8 subjects studied consisting of 4 male workers and 4 female workers with a minimum working period of 5 years. The results and discussion show that the work station for making tofu needs rearrangement to facilitate moving from one station to the next work station, and found complaints felt by workers with a total score in the range of 63% -88% (high risk) in the upper neck , left and right shoulder, right wrist, right upper arm, waist, left and right ankle and left and right leg so that a comprehensive action is needed to be corrected immediately]]>
<![CDATA[Pengaruh pemberian pupuk organik cair limbah kulit udang (Panaeus monodon l.) terhadap produksi tanaman kacang panjang (Vigna sinensis l.) ]]>
<![CDATA[Rusnaini Rusnaini]]>;
<![CDATA[Wuriesyliane Wuriesyliane]]>;
<![CDATA[Rezi Perdana]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12800
<![CDATA[This study aim was to determine the effect of liquid organic fertilizer from shrimp shell waste (Panaeus monodon L.) on the production of long bean (Vigna sinensis L.). The method used in this study was a randomized block design (RBD) method which consisted of six treatments, namely POC waste tiger prawn shells P0 = 0 ml/plant, P1 = 25 ml/plant, P2 = 50 ml/plant, P3 = 75 ml/plant. plants, P4 = 100 ml/plant, and P5 = 125 ml/plant and repeated four times. The experimental results showed that the application of POC from tiger prawn shell waste (P) showed a very significant effect on plant height (cm), fresh weight of plants, number of pods and pod weight of long bean plants and had no significant effect on flowering time of long bean plants. The higher the concentration of the application of the search fertilizer, the better the growth and yield of the plants and the highest was in Treatment P4 (100 ml/plant) resulting in plant height, plant fresh weight, number of pods and pod weight each with an average value of 171.05 cm , 194.00 g, 14.88 pieces and 197.00 g. The fastest flowering age was in the P5 treatment (125 ml/plant) with an average value of 29.00 days. The application of liquid organic fertilizer from shrimp shell waste shows optimum growth and yield at a concentration of 100 ml/plant.]]>
<![CDATA[Analisis distribusi kebutuhan pangan pokok hasil pertanian di Kota Mataram ]]>
<![CDATA[Ahmad Suriadi]]>;
<![CDATA[Sukmawati Sukmawati]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12228
<![CDATA[The aim of this research is to find out the staple food distribution channels and to analyze the market diversity of each distribution channel. Primary data obtained through observation and interviews using a list of questions (questionnaire). Determination of respondents with purposive sampling method. From the results of the study, it was found that the distribution of staple food in the city of Mataram, namely where the commodity of rice circulating in the city of Mataram, there are two routes. Commodities Corn has one channel, Soybean has two channels, Shallots has one channel, Garlic has two channels, Big Red Chili, Curly Chili and Cayenne Pepper, has the same distribution channel, namely two channels.]]>
<![CDATA[Pengaruh formulasi tepung terigu dan tepung beras terhadap karakteristik organoleptik pepaya crispy (Carica papaya L.) ]]>
<![CDATA[Ni Luh Putu Sherly Yuniartini]]>;
<![CDATA[Rizki Nugrahani]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12877
<![CDATA[One of the food processing innovations that can be done from young papaya fruit is made into crispy papaya which is made by adding ingredients such as flour and spices which are intended to improve the texture and taste of crsipy papaya. formula is needed to produce crispy papaya products that are crispy and delicious. The aim of this study to determine the effect of a mixture of wheat flour and rice flour on the organoleptic characteristics of crispy papaya. In this crispy papaya research using the one-factor Completely Randomized Design (CRD) method, namely the mixture of wheat flour and rice flour whose treatment consists of A1 (60% Wheat Flour: 40% Rice Flour), A2 (65% Wheat Flour: 35% Rice Flour), A3 (70% Wheat Flour: 30% Rice Flour), A4 (75% Wheat Flour: Rice Flour 25% and A5 (Wheat Flour 80%: Rice Flour 20%). The data obtained were then analyzed using analysis of variance at the 5% level and if significantly different data were obtained, further tests would be carried out using Honest Real Differences (5%). After conducting the research, it can be seen that the mixture of wheat flour and rice flour in crispy papaya has no significant effect on organoleptic characters in all parameters of the hedonic and scoring test methods. For the organoleptic quality parameters of crispy papaya, the highest treatment was produced in the hedonic test for color parameter A2 treatment (like), texture parameter A3 treatment (like) and taste parameter A1 treatment (like). The scoring test resulted in the highest value of color in treatment A2 (yellow), texture in treatment A3 (crispy) and taste in treatment A4 (no papaya flavor).]]>
<![CDATA[Kontribusi usahatani sayuran katuk (Sauropus androgynus(l).merr ) terhadap pendapatan petani di Desa Lubuk Rengas Kabupaten Banyuasin ]]>
<![CDATA[Lisna Oktariani]]>;
<![CDATA[Yeyen Emadia Putri]]>
<![CDATA[ Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Mataram ]]>
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DOI: 10.31764/jau.v10i1.12913
<![CDATA[This study aims to determine the amount of costs incurred and income received by farmers in farming and how much the contribution of farming to household income of farmers in Lubuk Rengas Village, Rantau Bayur District, Banyuasin Regency. The research location was determined purposively (purposive) with the consideration that this location is one of the areas that carry out katuk vegetable farming activities using the intercropping method on chili plants. The sampling method was carried out by simple random sampling (simple random method) of 20 farmers from a total population of 30 farmers. Based on the results of data processing, the amount of production costs incurred by farmers in producing katuk vegetables is Rp. 11,983,450/Ha/year with revenues of Rp. 36,900,000/Ha/year and the income generated is Rp. 24,916,550/Ha/year. So it can be concluded that katuk vegetable farming does not make such a large contribution, it only contributes to the total farmer household income of 23.96%.]]>
