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INDONESIA
Jurnal Agrotek UMMat
Published by Universitas Muhammadiyah Mataram
ISSN : 23562234     EISSN : 26146541     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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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Articles 9 Documents
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Search results for , issue "Vol 11, No 2 (2024): Jurnal Agrotek Ummat" : 9 Documents clear
Analisis Pengaruh Rasio Jerami Dan Kotoran Sapi Pada Biodigester Terapung Pada Gas Yang Dihasilkan Attamimy, Haikal; Putra, Guyup Mahardhian Dwi; Sukmawaty, Sukmawaty
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22262

Abstract

To address the concerning trend of increasing fossil fuel use due to population growth, it is necessaryto prioritize alternative energy sources like renewable energy.This study aims to analyze the energy parameters produced through biogas formation in a floating drum biodigester, highlighting the potential for sustainable energy solutions.This research method uses experimental research using three treatments of the ratio of straw, water, and cow dung. The parameters observed and analyzed include the amount of biogas produced, biogas pressure, flame length, combustion rate, and calorific value.The experiment results clearly demonstrate that the first treatment was significantly more effective in producing biogas, with a volume of 0.101 m3 or 101 litre, a pressure of 0.0081 atm, a combustion rate of 0.00266 m3/min, a flame length of 38 minutes, and a combustion calorific value of 210,045 joules.In contrast, the second treatment produced a total biogas volume of only 0.0775 m3 or 77.5 litre, at a pressure of 0.0131 atm, a combustion rate of 0.00209 m3/min, a flame duration of 37 minutes, and a combustion calorific value of 184,965 joules. These results provide strong evidence for the superiority of the first treatment in terms of biogas production. The third treatment produced a biogas volume of 0.0771 m3 or 77.1 litre at a pressure of 0.013 atm, with a combustion rate of 0.00214 m3/min, a flame duration of 36 minutes, and a combustion heating value of 164,587.5 joules.
Perendaman Buah Margove Pedada (Sonneratia Caseolaris) dalam Pembuatan Permen Jelly Illy, Wirahayu; Chaniago, Ramadhani; Wijayanti, Dwi; Basrin, Fitriani
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22785

Abstract

The pedada type of mangrove fruit grows and develops a lot in coastal areas and has the potential to become processed food such as jelly candy because it contains sufficient fiber and vitamin C, but has a sour taste, unattractive physical properties such as color and texture, so it is necessary to improve the quality. his physique. This research aims to determine the immersion of the physical quality of pedada fruit jelly candy. This research used a Completely Randomized Design (CRD) with factorial, namely type of immersion (A): salt water, sugar water, whiting water and soaking time (L): 5 hours, 10 hours, 15 hours with 9 treatment combinations. The research variables are organoleptic tests for color, taste, aroma and texture. The results showed that the panelists preferred pedada fruit jelly candy soaked in sugar solution for 15 hours.
Sensory evaluation of palm sugar candy from Arenga sap water and agarwood leaves infusion using a 9-point hedonic scale Wangiyana, I Gde Adi Suryawan; Kurnia, Nova; Triandini, I Gusti Agung Ayu Hari; Fatihatum, Fatihatum
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22756

Abstract

Agarwood (Gyrinops versteegii) and sugar palm (Arenga pinata) are essential non-timber forest products from Lombok Island, Indonesia. This research aims to conduct a 9-point hedonic scale on palm sugar candy made from a formulation of agarwood leaves infusion and Arenga sap water with different proportions. Four formulations are used as a treatment in this research, including F1 (agarwood infusion: sap water=1:2), F2 (agarwood infusion: sap water=1:3), F3 (agarwood infusion: sap water=1:4), and F4 (agarwood infusion: sap water=1:5). The 9-point hedonic scale is used in this research range from 9 (Like extremely) to 1 (Dislike extremely). Four statistical approaches were used, including Kruskall-Walllis, Freidman, ANOVA-CRD, and ANOVA-RCBD. Duncan Multiple Range Test and spider chart analysis were also used as analytical tools. Respondents were evaluated in 4 parameters: appearance, aroma, taste, and texture. The result shows that treatment significantly affects numerical hedonic scores given by the respondents in all statistical approaches. F3 has the highest numerical hedonic score in aroma and taste parameters, while F4 has the highest appearance and texture parameters. However, based on the overall evaluation, F4 is the best formulation. It could be concluded that a mixture of agarwood leaves infusion and Arenga sap water with a proportion 1 of 5 was the best formulation to produce palm sugar candy with the highest sensory evaluation score based on a 9-point hedonic scale.
KAJIAN FORTIFIKASI DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU MIKROBIOLOGI DAN ORGANOLEPTIK TAPAI KETAN PUTIH Sari, Desy Ambar; Asmawati, Asmawati; Saputrayadi, Adi; Marianah, Marianah
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22816

Abstract

White glutinous tapai is a fermented food product in which yeast is added in manufacturing. Red dragon fruit can be added to increase the nutritional value, taste and product diversification of processed white sticky rice tapai. Besides being rich in nutritional value, red dragon fruit also contains antioxidant compounds, natural food fiber and natural colouring compounds that display a purplish-red colour. This study aims to determine the effect of fortification of red dragon fruit meat and skin on fiber content and organoleptic quality of white sticky rice. This study was experimental, using a completely randomized design (CRD), with the fortification of red dragon fruit meat and skin in the production of white sticky rice tapai. The type of treatment: T1 = white glutinous rice without red dragon fruit (control), T2 = white glutinous rice + red dragon fruit pulp, T3 = white glutinous rice + (flesh and skin) of red dragon fruit, and T4 = white glutinous rice + red dragon fruit skin). Observational data were analyzed by analysis of variance (ANOVA) at a 5% significance level and follow-up test with HSD at the same significant level. The results of the analysis of the quantity of microorganisms in white sticky rice tapai yeast with fortification treatment of red dragon fruit flesh and skin showed that the sticky rice tapai contained 2.9x104 microbes in T1, 6.0x104 in T2, 7.1x104 in T3 and 4.0x104 in T4 and research results organoleptic properties of the colour, aroma, taste and texture score parameters. The best treatment preferred by the panellists was the T2 treatment (fortification of red dragon fruit pulp) with a fiber content of 4.13%, a pH value of 5.13, an aroma value score of 3.39 (slightly tapai flavour), a taste of 4.11 (liked it), texture 3.29 (slightly soft) with a purplish red appearance 3.86. The use of a mixture of dragon fruit, dragon fruit skin is able to produce the most suitable organoleptic assessment for white sticky rice compared to the use of dragon fruit skin from the results of organoleptic panelists and statistical tests. The use of dragon fruit in producing aroma, taste, and homogeneity are more preferred, while other parameters of color tend not to be affected. Total microbes, log 4.85, were the highest produced by fortification using dragon fruit skin. The use of dragon fruit flesh, which causes the sour taste is not strong and good color other treatments to be more acceptable to panelists.
Analysis of grain and rice prices in the rice milling supply chain in pengadang village central lombok regency Fathoni, Ahmad; Suhairin, Suhairin; Wahyuni, Ida; Indrianti, Merita Ayu
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22458

Abstract

The threat of rice price inflation is increasingly having an impact on Indonesian society, especially the poor, both rural and especially urban. Several expert reviews state that the problem of rice prices continuing to rise is due to increasing rice consumption due to population growth which is not in line with the increase in rice production capacity which continues to decline, one of which is due to the conversion of agricultural land. Rice production in Central Lombok in 2020 reached 314 327.90 GKG or the equivalent of 21.6% of NTB province's rice production. Consumption: Rice consumption for the population of Central Lombok district with a population of 947,488 people multiplied by the rice requirement of 140 kg/person/year is 132,548 tons of rice per year from rice production of 178 103 tons or a surplus of 45,555 tons. However, the rice surplus condition was unable to withstand rice price inflation in early 2024, until it reached IDR 18,000 per kg. Pengadang Village, Central Praya District, Central Lombok Regency is one of the villages with the largest number of rice mills on the island of Lombok, with 10 units and has been a supplier of Bulog rice and some of it is traded to the islands of Bali and Java. This research aims to determine the difference in prices of grain and rice in the rice milling supply chain in Pengadang Village, Praya Tengah District, Central Lombok Regency. The research method uses percentage analysis of price differences and the factors that influence it. The research results show that the lowest supply chain profit is at the price of GKP grain in Merchant at 0.26% or Rp. 20/Kg GKP, and the highest profit in the GKG grain supply chain at the mill is IDR 495/Kg or the equivalent of 6.27%. The rice price profit in the rice milling supply chain is IDR. 30/Kg or equivalent to 0.30%, but there are other benefits from by-products in the form of fine bran and coarse bran amounting to Rp. 1,219/Kg GKG or the equivalent of 12.19%. The yield of GKP grain into GKG is at an average of 84.0% and the yield of GKG to rice is at an average of 64.02%, so that a rice price of IDR can be achieved. 16,000/Kg in the milling unit.
The effect of the type and composition of husk charcoal on the growth of shallots Suriadi, Ahmad; Pranata, Rodi; Wahyuni, Ida
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.20964

Abstract

Shallots are a horticultural plant that is needed in large quantities as a vegetable, spice, and as an ingredient in traditional medicine. The high need and demand makes shallots economically valuable and efforts continue to be made to increase production output in the hope of being able to stabilize demand and affordable prices. This research aims to see the effect of the composition of adding husk charcoal on the growth of shallots. The method used in this research was an experimental method using a Completely Randomized Design (CRD) with direct experiments in a greenhouse. The composition of the husk charcoal used is reflected in the 4 treatments, namely T1 = 0% grilled husk charcoal biocompost + 100% soil (control), T2 = 25% grilled husk charcoal biocompost + 75% soil, T3 = 50% grilled husk charcoal biocompost + 50% soil, and T4 = 75% burnt husk charcoal biocompost + 25% soil. From these four treatments, growth was assessed, namely plant height, number of leaves, number of tillers, and plant weight (wet stem and dry stem). The research results were tested using mathematics using SPSS to see differences between treatments. The results of the research showed that the growth of shallots with the addition of different compositions achieved significant growth in the number of tillers and weight in wet and dry stems, while growth in height and number of leaves were not significantly different. So it can be concluded that with the composition of adding husk charcoal the highest number of tillers were in T3 and T4 while the highest weights were found in T1 and T2.
Isolation and Identification of Turmeric Rhizome Endophytic Bacteria (Curcuma longa L.) Using the 16s rRNA Method Anggraeni, Vina Juliana; Fatmawati, Fenti; Khofiyah, Ikma Nidaul
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22137

Abstract

Turmeric (Curcuma longa L.), is one of the components of traditional medicine. Oleoresin, curcumin, resin, essential oils, desmetoxycurcumin, and bidesmetoxic curcumin are secondary metabolite compounds found in turmeric rhizomes. The aim of this research is to obtain pure isolates and identify specific bacterial species using Gram staining and 16S rRNA methods which are expected to be used as raw materials for new drugs. The hypothesis of this research is that isolates and species of endophytic bacteria were obtained from turmeric rhizomes (Curcuma longa L.). The methods used include material preparation, sample preparation and sterilization, bacterial isolation, DNA isolation, and sequencing. Seven isolates of turmeric rhizome bacteria (Curcuma longa L.) were obtained and the results of molecular identification were carried out on 1 isolate using the 16S rRNA method with code BE.K.5, which is homologous/has 94% similarity to Lysinibacilus sphaericus
Antibacterial Activity of Herbal Tea Extract from Lotus Leaves (Nelumbo nucifera) Using Different Solvents Syifa, Muhammad; Khairina, Rita; Puspitasari, Findya
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22060

Abstract

This research aimed to examine the antibacterial activity of lotus leaf (Nelumbo nucifera) extract as a basis for herbal tea production. Lotus leaf was chosen as the herbal tea ingredient due to its abundant availability in South Kalimantan and its believed beneficial phytochemical content for health. The research process involved several stages including lotus leaf herbal tea processing, multi-stage maceration extraction using hexane, ethyl acetate, and ethanol solvents, and testing the extract's ability against Escherichia coli bacteria. The research design employed a 2-factor complete randomized design, with the first factor being the extract concentration and the second being the solvent type. Data analysis was conducted using Two-Way ANOVA in IBM SPSS 25. The results revealed that ethanol solvent produced the highest concentration extract with a yield of 10.86%, while hexane solvent yielded the lowest at 1.64%. Subsequent antibacterial activity testing was carried out using direct contact method with lotus leaf extract concentrations of 0.5%, 1%, and 1.5% in all three solvents. The findings indicated that 0.5% and 1% concentration extracts inhibited Escherichia coli growth across all solvents, whereas the 1.5% extract concentration in ethanol was capable of killing Escherichia coli bacteria. It was concluded that lotus leaf extract holds potential as an antibacterial agent, with higher extract concentrations showing greater efficacy in inhibiting bacterial growth. The 1.5% concentration (45 μl) exhibited the most effective results in killing Escherichia coli, underscoring the potential of Nelumbo nucifera lotus leaf in the development of antibacterial herbal products.
Kajian Mutu Kimia Dan Organoleptik Roti Tawar Dengan Penambahan Tepung Tempe Asmawati, Asmawati
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22815

Abstract

One of the ways to improve the nutritional value of fresh bread is to fortify the flour, including the use of legume flours such as soya beans, mung beans and also tempe flour. Tempe flour is a nutrient-rich flour that can be used as a blend with wheat flour to make bread. The aim of this research is to evaluate the chemical and organoleptic quality of fresh bread with the addition of tempe flour. This research uses an experimental method by carrying out experiments in the laboratory. The design used was a completely randomised design (CRD) with a single experiment, namely the addition of tempe flour in the preparation of fresh bread, consisting of 8 treatments, and each treatment was repeated three times, so that 24 experimental units were obtained. The observational data were analysed using analysis of variance (ANOVA) at 5% real level and further tested using HSD (High Significant Difference) test at 5% real level. The results showed that the percentage of tempe flour added had a significant effect on all the parameters observed. The higher the addition of tempe flour in the production of this bread, the higher the water content, protein content and fat content, while the starch content and ash content are lower. The addition of tempeh flour in the production of fresh bread up to 6% is still preferred by the panelists in terms of taste, aroma and colour with a good texture. 

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