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INDONESIA
Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 26851954     DOI : https://doi.org/10.35791
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jl. Kampus UNSRAT Kleak, Manado 95115
Arjuna Subject : -
Articles 97 Documents
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PENGARUH PENAMBAHAN DAUN GEDI (Abelmoschus manihot L.) TERHADAP KUALITAS FISIK DAN SENSORIS MI BASAH DARI SAGU BARUK (Arenga microcarpha Becc) Suryani, Mulalinda W; Nurali, Erny J N; Oessoe, Yoachim Y E
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i2.52690

Abstract

Sago ‘baruk’ (Arenga microcarpha) noodle is a kind of starch noodle, which in its processing relies on gelatinization and retrogradation processes for tissue formation. Gedi leaves (Abelmoschus manihot L.) contain protein in the mucilage and fiber. This study aims to analyze the physical and sensory qualities of the wet noodles produced and to determine the appropriate addition of gedi leaves in the processing of Sagu-Gedi wet noodles. This study used a completely randomized design with 5 treatments A (10% addition of gedi green leaf extract), B (15% addition of gedi green leaf extract), C (20% addition of gedi green leaf extract) D (25% addition of green gedi leaf extract) . The results showed that the addition of 25% gedi leaf extract in the manufacture of Sagu-Gedi wet noodles had the highest elasticity value of 3.80%, the addition of 20% of green Gedi leaf extract had the highest value of 6.54% and wet Sagu-Gedi noodles with the addition of 25 % green gedi leaf extract is the most preferred product by panelists in terms of color, aroma, texture and taste.
UJI KINERJA ALAT PENYULINGAN NIRA AREN MENJADI BIOETANOL DI KELOMPOK TANI HUTAN TAYAPU DESA TALAWAAN KECAMATAN TALAWAAN KABUPATEN MINAHASA UTARA Solar, Trivano; Wenur, Frans; Lengkey, Lady C. Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i2.52694

Abstract

This study aims to determine the performance of the distillation tool aid by the North Sulawesi Forestry Service for the Hutan Tayapu Farmer Group consisting of temperature conditions in the distillation process, alcohol content, distillation rate, product yield, and energy consumption as well as to calculate the energy efficiency of the distillation tool. This research uses experimental methods. Data is presented in tables and graphs, then computed and analyzed descriptively. Bioethanol production is carried out 2 times each using 100 liters of palm sap. The results showed that the distillation process took place at a temperature ranging from 29.2 °C to 100.9 °C. The obtained alcohol content ranged from 26% to 64%, with energy efficiency of 4.96% for the appliance, and the distillation rate in the range of 1.87-8.40 liter/hour.
PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L) Paendong, Yunita R.; Ludong, Maya M.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.53270

Abstract

Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyces cerevisiae yeast that converts carbohydrates or sugars into alcohol. The purpose of this research was to determine the optimum sugar concentration in the fermentation process of papaya juice, to analyze the alcohol content of the fermented papaya juice drink and to observe the length of fermentation with indicators of CO2 production during fermentation. Based on the results of the study, it can be concluded that the papaya juice fermented drink with 25% sucrose concentration is the most preferred treatment in terms of taste while the most preferred aroma is 15% sucrose concentration, containing the optimum sugar content for papaya fruit juice fermented drinks resulting in the highest sugar content, namely 7.17̊ Brix The alcohol content produced is in accordance with the quality standards of fermented drinks, namely 5 - 15%, obtained in the 25% treatment with an alcohol content of 8.83% in the fermentation time of 6 days.Keywords: fermented drinks, papaya, sucrose, alcohol
Pengaruh Konsentrasi Asam Sitrat Terhadap Sifat Fisik Dan Kimia Tepung Kentang (Solanum tuberosum L.) Lepar, Dowens Melki Eldo; Oessoe, Yoakhim Y. E.; Sumual, Maria Fransisca
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v14i2.54532

Abstract

The aim of this study was to analyze the effect of citric acid concentration on the physicochemical properties of potato starch (Solanum tuberosum L.), especially the superjon variety. This study used a completely randomized design (CRD) method which consisted of 4 treatments and 3 repetitions. In treatment P0 (citric acid concentration 0% water 1000 ml). P1 (citric acid concentration 1% water 1000 ml). P2 (citric acid concentration 2% water 1000 ml) and P3 (citric acid concentration 3% water 1000 ml). The research results were processed using ANOVA, if there was a significant difference it would be followed by a 5% LSD test. The research results obtained were pH, 3.22-5.84, color, L* 69.53-75.76, a* -2.63-0.1, b* 13.03-19.63, levels water, 8.33-12.83%, ash content, 2.17-2.67%, gelatinization temperature 70.06-72.38°C, kamba density 0.81-0.85 gr/ml. The best physicochemical characteristics of potato starch were soaked in potato tubers in a 3% citric acid solution which had a characteristic L* value of 75.76, a* value of -2.63, b* value of 18.7, water content of 8.83%, degree acid (pH) 3.22, density 0.81 g/ml, gelatinization temperature 70.06°C, and ash content 2.17%. The use of citric acid in the processing of super jhon potato starch effectively inhibits the browning reaction. The characteristics of the flour produced have a significant effect, especially at higher levels of color brightness and low moisture content.
Profil Jaringan Irigasis Berbasis Peta Digital Di Desa Kema Satu Kecamatan Kema Kabupaten Minahasa Utara dahlan; Molenaar, Robert; Rantung, Ruland A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 15 No 1 (2024): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v15i1.54535

Abstract

This research uses a descriptive method by collecting data through field surveys, interviews and image analysis. The research results show that the Makansar irrigation network in Kema Satu Village consists of one main weir and three supply channels. The Makansar Satu Dam (BM I) irrigation channel is 3,129.53 ms long with a service area of 11.42 hectares. The Water Suplesi Satu (AS I) canal has a length of 1,885.36 ms and a service area of 10.22 hectares, the Water Suplesi Two irrigation canal (AS II) has a length of 544.26 and a service area of 1.77 hectares, the Water Suplesi Three irrigation canal ( AS III) has a length of 1,878.8 and a service area of 6.88 hectares. There are around 33 buildings along the irrigation canal, including 1 building, 24 tapping buildings, 7 complementary buildings, 1 tertiary box, and 1 spillway building. The condition of the network and buildings still requires a lot of technical treatment and a decline in the quality of services at the old weir, the growth of wild plants on the irrigation embankment, the presence of sedimentation and complementary buildings that are not utilized properly as water conservation efforts. The Makasar irrigation area (DI) has a P3A institution. The results of measuring the water discharge in the BM I Channel, the inflow was 0.23 m3/second and the outflow was 0.09 m3/second and the water loss was 0.14 m3/second. Measurements in the Channel (AS I) inflow were 0.07 m3/second and outflow 0.07 m3/second. Channel measurements (AS III) showed an inflow value of 0.03 m3/second and an outflow of 0.02 m3/second and water loss of 0.01 m3/second.
Modifikasi Alat Pemetik Buah Pala Model Galah DTR TETA 19 rossok, demianus; Ludong, Daniel; Lengkey, Lady
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 15 No 1 (2024): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v15i1.54653

Abstract

This study aims to modify the nutmeg harvesting tool pole model prototype 1 and test the performance of nutmeg harvesting tool pole model that has been modified or harvesting tool DTR TETA 19. This study uses experimental methods, tools that have been modified and then tested to determine the performance of the tool by calculating the harvesting capacity of the fruit/minute and also the capacity of the fruit/hour. The data obtained are arranged in Tabular Form and analyzed descriptively. The conclusion of this study is DTR Teta 19 harvesting tool is superior to the previous tool or nutmeg harvesting tool pole model prototype 1, where DTR Teta 19 tool has an average capacity with two harvests of 199 pieces/hour, while the harvesting capacity of the prototype 1 harvesting tool with one harvest of 152 pieces / hour has a difference of 47 pieces (harvesting with a tool length of 200 cm). As for harvesting with a tool length of 300 cm has a difference in harvesting capacity of 56 pieces / hour where the tool DTR TETA 19 superior. and harvesting with a tool length of 400 cm harvesting tool DTR TETA 19 is superior to the difference in harvesting capacity of fruit / hour which is 21 pieces.
Pengaruh Cara Dehidrasi Terhadap Karakteristik Daun Leilem (Clerodendrum minahassae Teijsm. & Binn) Rombelayuk, Reniaty; Sumual, Maria Fransisca; Lalujan, Lana Elisabeth
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 15 No 1 (2024): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v15i1.55813

Abstract

The purpose of this study is to obtain a dehydration method that can preserve the characteristics of fresh leilem leaves. The method used in this study was a Complete Randomized Design (CRD) with 4 treatments i.e; A1 (Sunlight ±31-500C), A2 (Chiller ±4-80C), A3 (room temperature ±26-300C), and A4 (Oven 600C). Each treatment is repeated 3 times. Further research results are processed using ANOVA, if there is significount influence, it is continued with a 5% BNT test. The results showed that influence of various dehydration methods on color, water content, chlorophyll, vitamin C, and rehydration of leilem leaf. Dehydration using sunlight has an L* value of 26.63, 4,49% moisture content, 31.961 mg /L total chlorophyll, 0.027ppm vitamin C, and the rehydration ratio of 2.21. Leilem leaves dehydrated using Chiller have an L* value of 29.70, 12,60% moisture content, 45.792 mg/L total chlorophyll, 0.050 ppm vitamin C, and the rehydration ratio of 2.32. In the leilem leaf dehydration method room temperature  has L* 28.67 strands, 5,54% moisture content, 41.281 mg/L total chlorophyll, 0.034 ppm vitamin C, and the rehydration ratio of 1.81. Leilem leaf dehydration using an oven has an L* value of 22.93, 3,05% moisture content, 42,132 mg/L total chlorophyll, 0.033 ppm vitamin C, and the rehydration ratio of 1.85. The best method dehydration of leilem leaves is under chiling temperature 4-80C in the chiller .The physicochemical properties of leilem leaves produced are green, showing the stability of chlorophyll pigment and has the highest water absorption of rehydration ratio.  

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