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 manado,
Sulawesi utara
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 121 Documents
 9   10   11   12   13 
Tren Riset Pembangunan Pertanian Berbasis Teknologi Digital Di Indonesia Raihan Saputra; Annisa Rahmawati; Fakhri Maulana Fauzan; Dewi Rohma Wati
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 2 (2025): 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.v16i2.65652

Abstract

The advancement of digital technology has brought about substantial changes within the agricultural sector, particularly in terms of production management, access to information, and decision-making. This study aims to identify research trends related to digital agriculture development in Indonesia in the period 2018–2025 through keyword mapping and analysis of collaboration between authors. The approach used is a Systematic Literature Review (SLR) combined with bibliometric analysis using VOSviewer software. Publication data were analyzed to identify patterns in keyword occurrence, relationships between topics, and the structure of the network of authors contributing to this research. The results of the analysis show that publications on digital agriculture increased rapidly in the period 2023–2025, in line with the increasing need for digital innovation in the agricultural sector. The keywords with the highest dominance include digital technology, agricultural extension, digital marketing, farmer empowerment, digital applications, and artificial intelligence, which describe the direction of research towards technology integration in supporting agricultural efficiency and sustainability. The visualization of the author network shows dense and even collaboration, indicating that research in this field is developing in an integrated and interconnected manner. These findings not only show the development of research trends but can also serve as a basis for formulating more targeted and relevant digitalization strategies and agricultural policies for the digital era, thereby strengthening sustainable national agricultural development.
Pengaruh Kemiringan Talang Terhadap Pertumbuhan Tanaman Caisim (Brassica chinensis L var. parachinensis) dengan Menggunakan Sistem Hidroponik NFT (Nutrient Film Technique) sembiring, julian; Rumambi, David P.; Rantung, Ruland A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 2 (2025): 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.v16i2.66039

Abstract

Gutter slope is a crucial aspect of hydroponic systems, especially the nutrient film technique (NFT), which directly affects the flow of nutrient solution and plant root health. A proper slope ensures even nutrient flow throughout the gutter, providing equal access for each plant root to absorb nutrients and oxygen. The gutter slope, measured in percent, is derived from the length of the horizontal gutter. The purpose of this study was to gain a deeper understanding of the NFT (nutrient film technique) hydroponic system, particularly the slope of the gutter, and to analyze its potential applications. Three different slopes (T) were used in this study: (T1 = 6%, T2 = 9%, T3 = 12%).The study demonstrated the greatest plant growth at a 12% slope, with the highest plant height of 38.75 cm, an average root length of 35.3 cm, and an average fresh weight of 84.6 grams. However, the highest number of leaves was achieved at a 9% slope. Generally, a 12% slope yields the best results, with plant weight and height being crucial for production.
Karakteristik Pengeringan Jahe Merah (Zingiber officinale Var. Rubrum) Menggunakan Alat Pengering Tipe Kubah: Karakteristik Pengeringan Jahe Merah (Zingiber officinale Var. Rubrum) Menggunakan Alat Pengering Tipe Kubah Ireine Longdong; Dedie Tooy; Ruland A. Rantung; Keisya Ransun; Herry Pinatik; Denny Saroinsong
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 2 (2025): 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.v16i2.65449

Abstract

This study aims to examine the drying characteristics of red ginger (Zingiber officinale var. rubrum) using a dome-type dryer with three variations in slice thickness, namely 0.5 cm, 1 cm, and 1.5 cm. The parameters analyzed included drying temperature, relative humidity (RH), material moisture content, and drying rate over time. The research was carried out at the Biosystems Engineering Laboratory, Faculty of Agriculture, Sam Ratulangi University using observational methods. The research material is in the form of red ginger that is sorted, washed, and sliced according to treatment. The drying process is carried out by placing the sample on the drying tray, then observation is made of the initial moisture content using the oven method, temperature and humidity inside and outside the dryer, light intensity, and weight loss of the material every 60 minutes. The results showed that the drying temperature during the first to the sixth day ranged from 27.3°C to 50°C. The relative humidity of the drying chamber is in the range of 35% to 61%. The initial moisture content of the entire slice treatment was 80.39%. The final moisture content obtained in 0.5 cm slices was 10.37%, 10.51 cm slices, and 1.5 cm slices were 10.48%. The time needed to achieve a moisture content of about 10% is different in each treatment, namely 4 days 33 hours for 0.5 cm slices, 5 days 44 hours for 1 cm slices, and 6 days 49 hours for 1.5 cm slices. The conclusion of this study shows that the dome-type dryer is effective in reducing the moisture content of red ginger until it reaches storage standards. In addition, the thickness of the slices has been shown to affect the rate and duration of drying. These results can be used as a basis for the development of small-scale ginger drying technology in the post-harvest process.
Kualitas Lada (Piper nigrum L.) Malonan 1 Terhadap Penggantian Air Perendaman Dicky Aditya Warman; Nur Rizqi Bariroh; Dhyani Nastiti Purwantiningdyah
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): 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.v17i1.65840

Abstract

East Kalimantan is a province famous for its white pepper production. Post-harvest handling of white pepper at the East Kalimantan farmer level is by soaking pepper seeds in small rivers. The problem is the lack of small rivers in East Kalimantan and usually the water conditions in the rivers are not clean. One solution offered is to soak white pepper seeds by replacing the soaking water. This research was conducted at the East Kalimantan BPSIP testing laboratory in May 2023. The research design used was a Completely Randomized Design (CRD), 6 treatments 3 replications, where P0 = no water replacement, P1 = water replacement every 24 hours, P2 = water replacement 48 hours, P3 = water replacement every 72 hours, P4 = water replacement every 96 hours, P5 = water replacement every 144 hours. The results showed that replacing the soaking water every 48 hours gave the best results for water content (P <0.05%) which was 12.26%. Meanwhile, the results of the light seed content test with water replacement treatment every 96 hours showed the best results, namely 0.46% (P <0.05). In the foreign matter content test, the results were 0.40% to 1.49% and in the blackish pepper content test, the results were 0.61% to 1.59%. Meanwhile, the color test showed that replacing the soaking water gave better white pepper results compared to the treatment without replacing the soaking water. The study showed that replacing the soaking water produced white pepper quality according to quality I and II in SNI 0004:2013.
Pengaruh Lama Fermentasi Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Nata De Leri dengan Penambahan Sari Kulit Buah Naga Merah (Hylocereus polyrhizus) Sherin Gratia Arvenia Latongki; Christine F. Mamuaja; Jolanda C. E. Lamaega; Lucia C. Mandey; Yoakhim Y. E. Oessoe; Riel J. J. Umboh
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): 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.v17i1.66259

Abstract

This study aimed to determine the effect of different fermentation durations (6, 8, 10, and 12 days) on the physical and chemical characteristics as well as the panelists’ preference levels of Nata De Leri fortified with red dragon fruit peel extract as a natural colorant. A Completely Randomized Design (CRD) was applied with four treatments and three replications. The tested parameters included thickness, texture, color, weight, moisture content, crude fiber content, and organoleptic attributes (color, aroma, taste, texture) evaluated by 25 panelists. The results showed that fermentation duration significantly affected the thickness, texture, color, and weight of nata. Thickness increased from 2.8 to 12.4 mm, texture from 0.16 to 7.75 N, and weight from 163.3 to 436.0 g. Moisture content and crude fiber also increased as fermentation progressed. The addition of red dragon fruit peel extract influenced the color of the nata, particularly by enhancing the redness intensity (a* value). Organoleptic testing indicated that the 12-day fermentation treatment received the highest scores for all sensory attributes, although the sour aroma and distinctive taste derived from phenolic compounds in dragon fruit peel resulted in panelist scores ranging from slightly dislike to neutral. Overall, 12 days of fermentation produced nata with the best physical, chemical, and sensory characteristics.
Indonesia Penambahan Puree Kentang (Solanum tuberosum) dan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Fisikokimia & Sensoris Kue Lumpur Tepung Kentang: Indonesia Timotius O. Siwu; Erny J.N. Nurali; Riel J. J. Umboh; Lana E. Lalujan; Jolanda C. E. Lamaega; Yoakhim Y.E. Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): 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.v17i1.66265

Abstract

Kue lumpur is a traditional Indonesian cake that does not require gluten for volume development, making potato flour a potential non-gluten substitute for wheat flour. This study aimed to evaluate the physicochemical and sensory characteristics of potato flour-based kue lumpur enriched with potato puree and squash puree, while also utilizing downgraded potatoes from Modoinding, South Minahasa, as a value-added local raw material. A Completely Randomized Design (CRD) was applied with five treatments of potato puree to squash puree ratios (70:30 to 30:70) and three replications. The parameters analyzed included moisture content, texture, color (L*, a*, b*), and sensory acceptability. The results showed that moisture content ranged from 42.53% to 45.72%, texture from 9.35 to 11.70 N, and color values of L* 48.56–54.20, a* 0.80–3.33, and b* 28.93–38.96. Increasing the proportion of squash puree tended to increase moisture content and yellowness, while higher potato puree levels contributed to firmer texture. Sensory evaluation indicated that panelists’ acceptance ranged from neutral to like for color, aroma, taste, and texture. These findings suggest that the combination of potato and squash puree can produce acceptable non-gluten kue lumpur with favorable physicochemical and sensory properties based on local ingredients.
Pengaruh Suhu Pemanasan Terhadap Aktivitas Antioksidan Selama Proses Pembuatan Beras Analog Dari Tepung Pisang Goroho Yosua Taroreh; Christine F. Mamuaja; Jolanda C. E. Lamaega; Amanda Koleangan; Jenny E. A. Kandou; Riel J. J. Umboh
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): 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.v17i1.66267

Abstract

Goroho (Musa acuminata, sp) is a local banana variety from North Sulawesi characterized by high starch content and phenolic phytochemical compounds (polyphenols, flavonoids, and tannins) that possess potential antioxidant properties. Analog rice is a processed product developed as a substitute for conventional rice. This study aims to determine the effect of heating (drying) temperature on the antioxidant activity of Goroho during the production of analog rice from Goroho banana flour.The research utilized a Completely Randomized Design (CRD) with four drying temperature treatments: P1 (50°C), P2 (60°C), P3 (70°C), and P4 (80°C), each replicated three times. The observed variables included moisture content, bulk density, and antioxidant activity measured using the DPPH method. The results indicated that drying temperature significantly affected the moisture content, bulk density, and antioxidant activity of the Goroho analog rice. The highest antioxidant activity (indicated by the lowest, IC50) was achieved in treatment P1 (50°C) with a value of 65.33, while the lowest activity (highest IC50) was found in treatment P4 (80°C) with a value of 84.33. Furthermore, P1 (50°C) yielded the highest moisture content (17.33%) and bulk density (0.59 g/ml). Conversely, P4 (80°C) resulted in the lowest moisture content (6.66%) and bulk density (0.52 g/ml). Color analysis of the Goroho analog rice ranged from light cream to creamy yellow, with L* values between 76.7 and 82.2, a* values between -0.1 and 1.4, and b* values ranging from 3.5 to 8.8. Conclusion The study concludes that higher drying temperatures in the production of analog rice from Goroho flour lead to a decrease in antioxidant activity.
Karakteristik Kimia dan Organoleptik Virgin Coconut Oil (VCO) dengan Penambahan Bubuk Daun Mint (Mentha piperita L.) Siski S. Kandong; Lucia C. Mandey; Lana E. Lalujan; Jenny E. A. Kandou; Riel J. J. Umboh; Teltje Koapaha
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): 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.v17i1.66552

Abstract

This study aimed to determine the effect of adding mint leaf powder (Mentha piperita L.) at different concentrations (0%, 1.25%, 1.75%, and 2.25%) on the chemical and organoleptic characteristics of Virgin Coconut Oil (VCO). A Completely Randomized Design (CRD) with four treatments and three replications was used. Parameters tested included moisture content, free fatty acids (FFA), peroxide value, viscosity, and organoleptic attributes (color, aroma, taste) evaluated by 25 semi-trained panelists. Results showed that the addition of mint leaf powder significantly affected moisture content, peroxide value, and FFA. Moisture content (0.11-0.14%) and FFA (0.15-0.19%) met the SNI 7381:2008 standards, while the peroxide value (4.31-6.58 mg eq/kg) exceeded the maximum limit. Organoleptic tests indicated that the control treatment (P0) was most preferred by panelists compared to treatments with mint powder.
Evaluasi Penanganan Pascapanen dan Mutu Fisik Dalam Rantai Pasok Wortel di Kecamatan Tomohon Timur Gregoria S. S. Djarkasi; Shanya E. Marie; Lana E. Lalujan; Maria F. Sumual
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): 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.v17i1.67242

Abstract

Carrot production in Tomohon City has exhibited a significant downward trend, with declines of 6.9% (2021–2022) and 14.6% (2022–2023), indicating critical constraints within the production systems and postharvest management. This study aims to evaluate postharvest handling procedures, map the supply chain, and identify critical points of physical quality degradation for carrots in East Tomohon District. A descriptive qualitative method was employed, involving a survey of 25 farmers and 15 in-chain actors, in-depth interviews, and field observations. The results indicate that most farmers (64%) and in-chain respondents (93%) have implemented basic postharvest handling, although methods remain largely market-driven. A key finding identifies that the critical point for physical damage occurs during the pre-harvest and harvesting stages (reaching 33%–50% due to agroclimatic factors), while the risk of damage during transportation is minimal. Furthermore, there is a notable power asymmetry, with 68% of quality grading being subjectively controlled by buyers. Although traditional markets dominate the local landscape, Tomohon carrots have established a regional reach, supplying markets in Kalimantan, Maluku, and Papua. This study recommends the standardization of harvesting techniques and the strengthening of farmer institutions to mitigate food loss and enhance the bargaining position of producers within the regional supply chain.
The Effect of Storage Temperature and Packaging Method on the Shelf Life of Broccoli (Brassica oleracea L. var italica) Lana E. Lalujan; Gregoria S. S. Djarkasi; Maria F. Sumual; Nurul ` Masloman
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): 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.v17i1.68196

Abstract

This study is aimed to evaluate the most effective storage temperature conditions and packaging methods for maintaining broccoli's physical quality, including changes in weight, water content, texture, and color during storage. This study used a descriptive method with six treatments: a combination of three storage temperature (5°C, 19°C, and 27°C) and two packaging methods: plastic film wrapping (PFW) and vacuum packaging (VP), each were duplicated. The results showed that the 5°C temperature treatment with PFW provided the best results in maintaining broccoli's physical quality during 15 days of storage. This treatment showed a relatively low weight loss of 12.77%, stable moisture content ranging from 79.5% to 77%, and higher firmness retention, with a decrease in hardness from 237.68 N to 170.18 N. Color change was also slower than other treatments, with L*, a*, and b* values remaining within the range indicating a fresh green color. Meanwhile, treatments with higher storage temperatures, 19°C and 27°C, showed a rapid quality decline, in terms of weight loss, decrease in moisture content and hardness, and color change, especially in VP. Overall, the combination of a storage temperature of 5°C and the PFW method was the most effective treatment in extending the shelf life and maintaining the physical quality of broccoli. These findings highlight the importance of integrating temperature management and appropriate packaging strategies to extend the shelf life of broccoli during postharvest handling and distribution.

Page 12 of 13 | Total Record : 121

 9   10   11   12   13 

Filter by Year

2017 2026


Reset
Filter By Issues
All Issue Vol 17 No 1 (2026): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 2 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 1 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 15 No 1 (2024): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta) Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta) More Issue