cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota mataram,
Nusa tenggara barat
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
 14   15   16   17   18 
Laju perubahan kadar air dan vitamin c snack mi kering dalam kemasan dengan penambahan pasta bit sebagai sumber vitamin c Rosalina, Yessy; Sembiring, Lisa Monica; Saputri, Ratna Yuni
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.23975

Abstract

Noodle snacks are snacks made from fried noodles, which are fried with the addition of seasonings. To improve the nutritional balance of dry noodle snack foods, it is necessary to conduct research by adding beetroot paste as a natural coloring and source of vitamin C. The purpose of this study is to determine the value of consumer preference for noodle snacks with the addition of beetroots and the rate of decline in snack quality. Dried noodles in packaging with the addition of beetroot paste as a source of vitamin C. The study used two types of packaging material, namely PE plastic and aluminum. Average organoleptic test value of noodle snack with addition of beetroot paste to quality attribute: aroma = 4.40; color = 4.32; taste = 4.36; crunchy = 4.28. The rate of quality decline in aluminum packaging against the variable of moisture content and vitamin C followed the rate of zero-order kinetics, with the value of the rate of increase in moisture content = 0.152. Meanwhile, the rate of decrease in vitamin C was -0.102. The results showed that the addition of beetroot paste to the making of noodle snacks was acceptable to the panelists. The addition of beetroot paste also provides a better vitamin C content, which is 3.75 mg/100g. Beetroot snack packaging using aluminum provides a lower rate of reduction in water content and vitamin C content compared to the use of PE plastic packaging materials.
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.
Uji efektivitas poc lidah buaya dan air cucian beras terhadap peningkatan produksi pakcoy (Brassica rapa L.) Ningsih, Dwi Haryati; Nashruddin, Muhammad; Anwar, Muhammad
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.24586

Abstract

Efforts to increase food security require innovation in reducing the level of use of chemical fertilizers by utilizing organic fertilizers. The aims of the research are: 1) is the application of liquid organic fertilizer from aloe vera able to increase the production of pakcoy plants, 2) is the application of liquid organic fertilizer from rice washing water effective in increasing the production of pakcoy plants, and 3) is there an interaction between the application of liquid organic fertilizer made from aloe vera? crocodiles with liquid organic fertilizer made from rice washing water on the growth rate of pak choy plants. The method used is an experimental method with a Completely Randomized Design (CRD) with two (2) factorial levels. The first factor uses liquid organic fertilizer from rice washing water with 2 doses, namely B0 (without treatment); B1 (with 12.5 ml dose of liquid organic fertilizer from rice washing water). The second factor uses aloe vera liquid organic fertilizer with doses: L0 (without treatment); L1 (5ml dose); L2 (10ml dose); L3 (15ml dose) and L4 (20ml dose). Each factorial is repeated 3 times. The results of the research found that the use of liquid organic fertilizer from aloe vera was able to increase pak choy production effectively with maximum treatment at a dose of 20 ml, apart from that the use of liquid organic fertilizer from rice washing water at a dose of 12.5 ml also has a real influence on increasing pakchoy production. However, in the interaction between the two liquid organic fertilizers, no significant interaction was found between the two types of organic liquid fertilizer during the research process.
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.
Ashitaba's instant chemical and sensory qualities (Angelica Keiskei) Istiqamah, Nur Annisa; Ihromi, Syirril
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.24785

Abstract

Ashitaba (Angelica keiskei) is one of the introduced plants originating from Japan,precisely from the island of Hanchijojima which is not widely known in Indonesia. This plantis rich in beta-carotene, vitamins B1, B2, B3, B5, B6, B12, biotin, folic acid and vitamin C,and also contains several minerals such as calcium, magnesium, potassium, phosphorus,zinc and copper. can grow well on Mount Rinjani, East Lombok, West Nusa TenggaraProvince, which is located in Sembalum Village. This plant has potential as a medicinebecause the yellow sap contains chalcones such as xanthoangelols (Xas), 4-hydroxyderricin (4-HD) and isobavachalcone. The active substance contained inchalcone is useful for maintaining glucose homeostasis, increasing red blood cellproduction, increasing concentration power. Based on the description above, thisresearch raises the topic of making Ashitaba leaves into instant drinks in various typesand concentrations of sugar. The types of sugar used are brown sugar and granulatedsugar with concentrations of 20%, 30%, 40%, 50%, 60%. carried out several tests of thecontent of instant ashitaba powder, namely testing water content, reducing sugarcontent and organoleptic tests for color, aroma, taste and texture. Data analysis wasperformed using a completely randomized design (CRD) with two factors, consisting oftypes of sugar (brown sugar and granulated sugar). From the test results, it was foundthat the lowest water content of 2.76% was found in the treatment of granulated sugarwith a concentration of 60% (G1W5), Reducing sugar levels showed that the treatmentof granulated sugar with a concentration of 20% (G1W1) had the highest levels of 8.33%and 3.61 mg. In organoleptic testing (color, taste, aroma and texture) the results showedthat the treatment using granulated sugar with a concentration of 60% (G1W5) had thequality of color, taste, aroma and texture favored by the panelists.
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
Penggunaan jamur merang (Volvariella volvacea) sebagai bahan peningkat nilai gizi dan organoleptik pada produk nugget Dwiani, Afe; Rahman, Suburi; Waris, Abdul
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.23291

Abstract

Nugget is a highly nutritious chicken product, especially protein, but lacks fibre. The addition of other ingredients, namely fibre-rich merang mushrooms, is expected to increase the fibre content, which is lacking in nugget products, and maintain the protein nutrition and organoleptics. This study aims to determine the effect of substituting Merang mushroom on the chemical and organoleptic nutritional value of nuggets. This study used RAL with 5 treatments, namely N1 (0% Merang mushroom substitution), N2 (25% Merang mushroom substitution), N3 (50% Merang mushroom substitution), N4 (75% Merang mushroom substitution) and N5 (100% Merang mushroom). The results obtained were analysed with analysis of variance at the 5% level using SPSS 15.0. Significantly different results were tested using the Tukey test. The results showed that the nuggets with Merang mushroom substitution that complied with SNI 6683-2014 and was the best treatment based on chemical quality (moisture content, protein content and crude fibre) and hedonic organoleptic (colour, aroma, taste and texture) was treatment N2 (25% Merang mushroom substitution), which produced 59. 66% moisture content; 9.22% protein content; 17.67% fibre content, with a colour score of 3.75 (criteria like); aroma 3.65 (criteria like); taste 3.30 (criteria somewhat like) and texture 3.60 (criteria like).
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.

Page 16 of 19 | Total Record : 190

 14   15   16   17   18 

Filter by Year

2017 2025


Reset
Filter By Issues
All Issue Vol 12, No 4 (2025): Jurnal Agrotek Ummat: Oktober Vol 12, No 3 (2025): Jurnal Agrotek Ummat Vol 12, No 2 (2025): Jurnal Agrotek Ummat Vol 12, No 1 (2025): Jurnal Agrotek Ummat Vol 11, No 4 (2024): Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat Vol 11, No 1 (2024): Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat Vol 10, No 3 (2023): Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat Vol 9, No 4 (2022): October Vol 9, No 3 (2022): July Vol 9, No 2 (2022): April Vol 9, No 1 (2022): January Vol 8, No 2 (2021): October 2021 Vol 8, No 1 (2021): April 2021 Vol 7, No 2 (2020): October 2020 Vol 7, No 2 (2020): Oktober 2020 Vol 7, No 1 (2020): February 2020 Vol 6, No 2 (2019): August Vol 6, No 1 (2019): February Vol 5, No 2 (2018): August Vol 5, No 1 (2018): February Vol 4, No 2 (2017): August More Issue