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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.
Arjuna Subject : -
Articles 190 Documents
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Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale Devi Tanggasari; Ariskanopitasari Ariskanopitasari; Chairul Anam Afgani
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12860

Abstract

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.
Identifikasi risiko ergonomi dengan metode Nordic Body Map (NBM) pada pekerja pembuatan tahu di kelurahan Abian Tubuh Kota Mataram Suwati Suwati; Muanah Muanah; Basirun Basirun; Ahmad Akromul Huda; Ida Wahyuni
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12513

Abstract

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
Pengaruh pemberian pupuk organik cair limbah kulit udang (Panaeus monodon l.) terhadap produksi tanaman kacang panjang (Vigna sinensis l.) Rusnaini Rusnaini; Wuriesyliane Wuriesyliane; Rezi Perdana
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12800

Abstract

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.
Analisis distribusi kebutuhan pangan pokok hasil pertanian di Kota Mataram Ahmad Suriadi; Sukmawati Sukmawati
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12228

Abstract

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.
Pengaruh formulasi tepung terigu dan tepung beras terhadap karakteristik organoleptik pepaya crispy (Carica papaya L.) Ni Luh Putu Sherly Yuniartini; Rizki Nugrahani
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12877

Abstract

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).
Kontribusi usahatani sayuran katuk (Sauropus androgynus(l).merr ) terhadap pendapatan petani di Desa Lubuk Rengas Kabupaten Banyuasin Lisna Oktariani; Yeyen Emadia Putri
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12913

Abstract

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%.
Determination of the added value of kades coffee agroindustry product using the hayami method (case study of MSME’s Agal Deta, Sumbawa Besar District) Rizaldi, Lalu Heri; Madani, Hamzah Rizqi; Ariskanopitasari, Ariskanopitasari; Mikhratunnisa, Mikhratunnisa
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14140

Abstract

Coffee is an agro-industrial product commodity that has the potential to be developed, because it can be processed into ground coffee products with various flavors and can last a long time. This study aims to analyze the added value of Kades Coffee Agro-industry products in the MSME’s of Agal Deta which located in Marente Village, Alas District, Sumbawa Besar Regency using the Hayami method. The variables used in this method include input output and prices, revenues and profits, and margins. The results of the analysis of the added value of Kades coffee on the output, input and price variables obtained a conversion factor value of 5 kg/production cycle and a labor efficiency of 0.32 HOK/kg. The revenue and profit variables obtain of added value ratio of 76%, a profit level of 83% and an added value of 95,000 IDR. The margin variable gains a profit of 79% with a margin value of 100,000 IDR. The added value of Kades coffee is included in the profitable business category because it gets a added value ratio of above 40%.
Identification of weed dominance and diversity in organic and conventional paddy field (Oryza sativa L.) cultivation Rahmadi, Rizky; Dulbari, Dulbari; Priyadi, Priyadi; Rochman, Fajar; Pratama, Miandri Sabli
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14129

Abstract

The presence of weeds in paddy rice crops results in a decrease in yields. Appropriate weed control methods are needed as an effort to reduce potential production losses. The first step to find out the right way to control weeds is by identifying the dominance and diversity of existing weeds. This study aims was to determine the dominance and diversity of weeds in organic and conventional paddy fields. This research was conducted in organic and conventional paddy fields of Lampung State Polytechnic, Lampung Province from October to December 2022. Weeds were observed on the 0.5 m2 quadrant method with 10 replications. The data were analyszed to find the Summed Dominance Ratio (SDR) value to determine the dominant weed and the Shannon - Wiener index (H') value to determine weed diversity. The identification results showed there were 11 weed species in organic land and 7 weed species in conventional land. Broadleaf weeds were the most dominant weeds in both land areas, namely Monochoria vaginalis in organic rice fields and Spenochlea zeylanica in conventional rice fields. The results of the weed diversity index analysis showed that in both land areas fall into the category of moderate diversitywith the value of  2.31 in organic rice fields and 1.93 in conventional rice fields.
Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum) Rahman, Suburi; Dwiani, Afe
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14194

Abstract

Drinks in the form of powder or flour which dissolve easily in hot or cold water, do not precipitate, and are quickly and easily served are known as instant drinks. Instant drinks are made from natural ingredients, including red beans and red ginger. This study aims to determine the effect of adding red ginger to the chemical quality of instant drinks. Completely Randomized Design (CRD) was used in this study. The treatment in this study was the addition of red ginger to red bean instant drink with 5 treatments, namely M1 (100g red beans: 5g red ginger), M2 (100g red beans: 10g red ginger), M3 (100g red beans: 15g red ginger), M4 (100g red beans: 20g red ginger), and M5 (100g red beans: 25g red ginger). Each treatment was repeated 4 times to obtain 20 replicates. The research stages include: making red bean juice and red ginger juice, mixing red bean juice and red ginger juice according to the treatment for making instant drinks and evaluating the chemical quality of instant drinks. Based on the results of Analysis of Variance (ANOVA) and Honest Differential Follow-up Test (BNJ 5%), it is known that the addition of red ginger has a significant effect on the chemical quality (water content, pH and antioxidant content) of instant drinks.  All chemical qualities tested met SNI standards for instant beverages with moisture content values ranging from 3.73% - 4.56%, pH between 6.52 - 6.96 and antioxidant levels between 82.66% - 94.24%.
Organoleptic quality of vegetable floss made from papaya and sweet potato Dwiani, Afe; Rosadi, Narita Amni
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14189

Abstract

Meat floss is a food that is usually consumed as a side dish for rice. Currently, floss products are not only made from animal materials but can also use vegetable ingredients such as papaya. Papaya is an ingredient that is widely found as well as sweet potatoes and also the addition of sweet potatoes can improve organoleptic properties. This study aims to determine the organoleptic quality properties of vegetable shredded made from papaya and sweet potato. In this study using a completely randomized design (CRD), namely the formula of papaya and sweet potato, the treatment consisted of B1, namely papaya 30% and sweet potato 70%; B2, papaya 40% and sweet potato 60%; B3, papaya 50% and sweet potato 50%; B4, papaya 60% and sweet potato 40% and B5, papaya 70% and sweet potato 30%. Data analysis using analysis of variance (ANOVA) using Microsoft Excel and SPSS version 16. The organoleptic test results showed that the formula of papaya and sweet potato did not significantly affect the color, texture and taste parameters of both hedonic and scoring tests. Hedonic organoleptic test results of vegetable shredded made from sweet potato and papaya specifications of color, taste and texture with each criterion is like. The results of the vegetable shredded scoring test with the criteria of yellow color, crispy texture and no papaya flavor. Based on the results of hedonic organoleptic tests and scoring, the best/selected treatment is B5 (papaya 70% and sweet potato 30%).

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