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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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PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI Nurul Aini; Dody Handito; Siska Cicilia
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.4527

Abstract

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.
PEMBERDAYAAN KELOMPOK WANITA TANI MELALUI PEMANFAATAN LAHAN PEKARANGAN UNTUK BUDIDAYA SAYURAN SEHAT DI KECAMATAN BOJONGGAMBIR KABUPATEN TASIKMALAYA M. Sholehuddin Al Ayyubi; Yul Harry Bahar; Achmad Musyadar
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5220

Abstract

Empowerment of Women Farmers Groups (KWT) through the utilization of yardland is one way to improve the quality of life and women's independence. The purpose of the study is to describe, analyze, and formulate a strategy for empowering KWT through the use of yard land for healthy vegetable cultivation in Bojonggambir District, Tasikmalaya Regency. The number of samples was determined by the total sampling method. The results of descriptive analysis describe the characteristics of KWT on age (productive), education (low), length of farming (high), yard area (narrow), and all external factors (medium). The related factors are the area of the yard, the role of agricultural extension workers, and the availability of facilities and infrastructure. The strategy is in the form of extension activities with descriptive analysis to determine the material and Spearman Rank correlation to optimize factors related to empowerment, namely the area of yards (sig .044), availability of facilities and infrastructure (sig .037), and the role of extension workers (sig .000).
PERUBAHAN SIFAT FISIK DAN CITA RASA KOPI ARABIKA ASAL BONDOWOSO PADA BERBAGAI TINGKAT PENYANGRAIAN Hasbi Mubarak Suud; Dyah Ayu Savitri; Safa Rajni Ismaya
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5238

Abstract

Arabica coffee from the plantation on the foothill of Ijen-Raung mountains in Bondowoso is well known for its Java Arabica Coffee specialty. The exploration to strengthen the specialty identity is keep going on. This study aims to determine the changes in physical properties and flavor of that arabica coffee during roasting at various times and temperatures of roasting. The aspects of physical properties that were studied include weight to volume ratio, coffee bean dimension, and a color index of RGB (red green blue). The weight-to-volume ratio and color index of RGB decreased as the time and temperature roasting increased. The change in dimension of the coffee bean was caused by roasting also detected, but not dominant signifies the roasting level. This is due to the dimension change of coffee bean in each roasting profile having tiny differences and the dimension of the green bean had high variation. Based on this study, it is known that the roasting with a maximum temperature of 165°C and total time process of 9.5 minutes gives the highest total score of aroma, flavor, acidity, and aftertaste of that arabica coffee. 
RESPON PERTUMBUHAN DAN PRODUKSI BAWANG MERAH (Allium cepa L) TERHADAP KONSENTRASI AIR KELAPA DAN MEDIA TANAM SECARA VERTIKULTUR Lokot Ridwan Batubara; Rita Mawarni; Rizky Raka Reyanda Pohan
Jurnal Agrotek Ummat Vol 8, No 1 (2021): April 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i1.5194

Abstract

The study was conducted at experimantal field at Faculty of Agriculture, Asahan University, Asahan Regency on October 2020 until December 2020. The study aims to the find out the growth response and production of shallots (Allium cepa L.) to the concentration of coconut water and growth media veticulture. This study used randomized complete block design with two factors: (1) Concentration of coconut water (K) with 3 levels: K1 = 25% (250 ml coconut water + 750 ml water), K2 = 50% (500 ml coconut water + 500 ml water), K3 = 75% (750 ml coconut water + 250 ml water) and (2) growth media (M) with 3 levels: M1 = soil + cow manure (1:1), M2 = soil + cow manure (2:1), M3 = soil + cow manure (3:1). Observation parameters were plant height, number of leave, number of bulbs, bulbs weight. The results showed that coconut water concentration had a significant effect on the number of tubers per clump and tuber wet weight, but had no significant effect on observations. plant height and number of leaves, the best treatment at K3 = 75% (750 ml coconut water + 250 ml water). The planting medium did not significantly affect the observations of plant height, number of leaves, number of tubers per clump and wet weight of tubers. The interaction between the concentration of coconut water and growing media did not have a significant effect on all observed variables.
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH TERHADAP MUTU KERIPIK PISANG KEPOK (Musa paradisiaca formatypica) Afe Dwiani; Suburi Rahman
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5221

Abstract

This research aimed to determine the effect of concentration and soaking time in calcium hydroxide (Ca(OH)2) on the quality of plantain chips (Musa paradisiaca formatypica). The method that used in this study was complete randomized design (CRD) with a double factors that was concentration of calcium hydroxide (1%, 5% and 10%) and soaking time (10, 20 and 30 minutes), with treatment are KP1 (1% : 10 minutes), KP2 (5% : 10 minutes), KP3 (10% : 10 minutes), KP4 (1% : 20 minutes), KP5 (5% : 20 minutes), KP6 (10% : 20 minutes), KP7 (1% : 30 minutes), KP8 (5% : 30 minutes) and KP9 (10% : 30 minutes). The data of the research were analyzed using Analysis of Variance at level 5% and tested continued using the test of Least Significant Different (LSD) at the same level if there was a real difference. The results showed that the concentration and soaking time in calcium hydroxide had a real effect on chemical qualities (water, ash, fat, and zinc/Zn) and organoleptic (taste, color, aroma, and texture) of plantain chips. In zinc content for all instruments are suitable with standard (SNI No. 01-4315-1996) for banana chips, while for moisture, ash, and fat content, not all treatments are suitable with the standard. In organoleptic parameters for taste, color, and aroma, panelists preferred treatment of KP1 (concentration of calcium hydroxide 1% and soaking time of 10 minutes) for best result, while for texture the treatment of KP9 (concentration of calcium hydroxide 10% and soaking time 30 minutes) produces the best quality based from panelist choice.
MUTU ORGANOLEPTIK BROWNIES PANGGANG YANG TERBUAT DARI TEPUNG TERIGU, MOCAF DAN TEPUNG KELOR Ni Luh Putu Sherly Yuniartini; Afe Dwiani
Jurnal Agrotek Ummat Vol 8, No 1 (2021): April 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i1.5973

Abstract

Brownies are chocolate cakes that are very popular and liked by almost everyone. The main raw material of processing brownies is flour which until now is still imported. The addition of mocaf and moringa leaf flour can to reduce flour use and increase organoleptic of brownies. The aim of this study was to find out the effect of substitution of wheat flour, mocaf and moringa leaf flour on organoleptic brownies. The method that used in this experiment is a Complete Random Design (CRD) with one factor that was substitution of flour, mocaf and moringa leaf flour whose treatment is A0 (Flour 50% : Mocaf 50%: Moringa leave flour 0%/control), A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%), A2 (Flour 45% : Mocaf 45% : Moringa leave flour 10%), A3 (Flour 42,5% : Mocaf 42,5% : Moringa leave flour 15%), A4 (Flour 40% : Mocaf 40% : Moringa leave flour 20%), dan A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%). The data of the research were analyzed using Analysis of Varience at level 5% and tested continued using Tukey’s Honestly Significant Difference Test (Tukey’s HSD) at the same level if there was a real difference. The results showed that substitution of flour, mocaf and moringa leaf flour on brownies has a real effect on organoleptics in hedonic test on color, texture and taste as well as organoleptic scoring on color, aroma, texture and taste, but has no effect on hedonic test in aroma. For the quality of organoleptic brownies it is known that the best treatment on hedonic tests of texture and taste parameters produced by treatment A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%) with likes criteria and for scoring tests are produced by the same treatment on aroma, texture and taste parameters with their respective criteria that are typical brownies, moist and sweet taste. The best treatment on color scoring tests is produced by treatment A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%) whith criteria are brown.
PENGELOLAAN UNSUR HARA TERPADU DALAM BUDIDAYA TANAMAN PORANG (REVIEW) Ria Rustiana; Suwardji Suwardji; Ahmad Suriadi
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5229

Abstract

Elephant food yam (Amorphophallus muelleri Blume) is an important tuber plant that is grown in most of the tropical countries including Indonesia and is a very profitable export commodity. Soil nutrients availability is one of the most important factors that determine the production of elephant food yam plants. However, there is no single nutrient source, either from inorganic fertilizers or organic fertilizers or biological fertilizers, which is able to meet all the nutrient needs of the plants grown. Therefore, integrated nutrient management (INM) of elephant food yam plants seems to be a way out to maintain sustainable production and increase profitability. This paper reviews the results of research on various issues of INM-based production management for elephant food yam plants and analyzes the extent of research on the use of INM both in Indonesia and abroad. The benefits of integrated nutrient management are well documented for vegetable crops. However, it is still very little available for elephant food yam plants, especially in Indonesia. Integrated nutrient management (INM) is a very important technological innovation to be applied to elephant food yam cultivation. Elephant food yam is a high nutrient consumeplant, so a wise and precise combination of inorganic and organic fertilizers as well as bio-fertilizer will result in sustainable and sinergistic use of soil nutrients of elephant foot yams. Therefore, recommendations for research need for INM of elephant food yam should be carried out in order to increase the production of it in a sustainable manner.
EFEK VARIASI BEBAN PENDINGINAN TERHADAP COEFFICIENT OF PERFORMANCE (COP) MESIN PENDINGIN PADA BOX COOLER ALAT DISTILASI Ahmad Akromul Huda; Karyanik Karyanik; Earlyna Sinthia Dewi
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5239

Abstract

Refrigerator has been widely used by the community and can be found in almost every shop, office building and household. The application of refrigeration machines can also be developed in many other equipment and machines, one of which is in the distillation apparatus. Distillation is a method of separating two substances. A distillation machine using a cooling machine in the condenser will be very helpful, especially for distillation. This study aims to determine the effect of cooling on the performance of the cooling machine. Cooling engine performance coefficient of achievement (COP). Load variations are carried out by adjusting the boiler temperature using a thermostat. In this study, data on the temperature and pressure of the refrigerant flowing in the refrigeration system were taken at four points, namely before entering the compressor, before entering the capillary tube and before entering the evaporator . In this study also used four variations of the cooling load given to the box cooler of 110 °C, 125 °C, 140 °C, and 155 °C. Then the temperature and pressure data is processed to get the COP value every time from all variations of the cooling load. The results showed that the increaseing in the cooling load, the smaller the COP value of the cooling machine. In its effect on the length of time the COP value of each variation of the cooling load increases. The highest COP value in this study was obtained at a cooling load temperature of 110 ºC of 10.69 and the lowest was obtained at a temperature of 155 ºC of 9.38.
Pengaruh aplikasi pupuk hayati mikoriza dan pupuk fosfor terhadap produksi tanaman kedelai (Glycine max L. Meriil) Panataria, Lince R; Sitorus, Efbertias; Saragih, Meylin; Sitorus, Jose
Jurnal Agrotek Ummat Vol 9, No 1 (2022): January
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i1.7043

Abstract

This study aims to determine the production of soybeans with the application of mycorrhizal biological fertilizers and P fertilizers on the production of soybeans (Glycine max L. Meriil). This experiment was carried out at the Experimental Garden of the Faculty of Agriculture, Indonesian Methodist University, from August–October 2018. This study used a Randomized Block Design (RAK) consisting of Mycorrhiza (M) namely M0: 0 g/plant (control); M1: 5 g/plant; M2: 10 g/plant; M3: 15g/plant and Fertilizer (P), namely P0: 0 g/plant (control); P1:0.25 g/plant; P2: 0.5 g/plant; P3: 0.75 g/plant. All treatment combinations were 12 combinations and each treatment combination was repeated 3 times. Variables observed in this study include: flowering age (days); seed production per sample (g); seed production per plot (g); dry weight of 100 seeds (g). The experimental results showed that the interaction between mycorrhizal application and application of NPK fertilizer had a significant effect on seed production per sample, seed production per plot, dry weight of 100 seeds and not significantly different with flowering age. The highest seed production per sample was found in the M3P3 treatment of 26.32 g, the highest seed production per plot was found in the M3P2 treatment of 161.80 g and the highest dry weight of 100 seeds was found in the M3P3 treatment of 25.60 g. The mycorrhizal biofertilizer application treatment showed that the fastest flowering time was found in the M3 treatment, namely 36.58 days and 36.92 days in the P (P3) fertilizer treatment.
Kajian sifat kimia brownies panggang dengan substitusi mocaf dan tepung kelor Dwiani, Afe; Yuniartini, Ni Luh Putu Sherly
Jurnal Agrotek Ummat Vol 9, No 1 (2022): January
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i1.6731

Abstract

Brownies are wheat-based snack products that prefer by peoples. The need for wheat increased every year. One of the local flours that can reduce people's dependence on the use of wheat is mocaf /modified cassava flour. Brownies have a high carbohydrate and fat content but a low vitamin and mineral content. Therefore, the addition of moringa leaf flour is need. The purpose of this study was to determine the effect of substitution of mocaf and moringa leaf flour on the chemical quality of brownies. The treatment of this study is the combination of flour, mocaf and moringa leave flour become six treatment, namely A0 = 50% flour : 50% mocaf : 0 moringa leaf flour (control), A1 = 47,5% flour : 47,5% mocaf : 5% moringa leaf flour, A2 = 45% flour : 45% mocaf : 10% moringa leaf flour, A3 = 42,5% flour : 42,5% mocaf : 15 % moringa leaf flour, A4 = 40% flour : 40% mocaf : 20% moringa leaf flour and A5 = 37,5% flour : 37,5% mocaf : 25% moringa leaf flour.  The study results  show  that  the addition of moringa leaf flour significantly  influences  the  chemical properties (moisture, ash and protein content) on brownies. According to standard (SNI), the best treatment for water content is A0 treatment (wheat flour 50%: mocaf 50%: moringa leaf flour 0%) with a value of 25.21%, for ash and protein content are produced by A5 treatment (wheat flour 37.5%: mocaf 37.5%: moringa leaf flour 25%) with the value respectively are 2.80%  and 6.68%.

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