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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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Analisis Kualitas Bakteriologis (E.Coli dan Coliform) Air Minum Isi Ulang (Amiu) Di Kecamatan Lolak Kabupaten Bolaang Mongondow Arafah Bandu; Thelma D. J Tuju; Jan R. Assa
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (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.v14i1.50694

Abstract

This research uses descriptive analysis method in order to know the content of microorganisms E.coli and Coliform in refill drinking water at several refill drinking water depots in Lolak sub-district, Bolaang Mongondow regency. The results of the study on the analysis of E. coli microorganisms from eight water samples tested, namely D1, D2, E1, E2, F1, F2, G1, G2 all met the requirements determined by the Indonesian National Standard (SNI) and PERMENKES No. 492 of 2010. While in terms of the Coliform test, it is found that there is only one sample of water that is not fit for consumption, which is in the sample code G2 where the amount of Coliform contained in it exceeds the amount determined by the Indonesian National Standard (SNI) while the other samples, with sample codes D1, D2, E1, E2, F1, F2, G1 meet the requirements of the Indonesian National Standard (SNI) for consumption. Keywords: refill drinking water; E.coli; Coliform.
Pengaruh Substitusi Tepung Ampas Kelapa (Cocos Nucifera L.) Terhadap Serat Pangan, Daya Kembang, Karakteristik Kimia Dan Tingkat Kesukaan Bolu Sri O. Pusungulena; Erny J. N. Nurali; Jan R. Assa
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (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.v14i1.50847

Abstract

Sponge is a popular snack product and is in great demand by all circles, starts from children to adults. Sponge cake with stick dough made from flour, sugar, eggs and far. The purpose of this study was to evaluate dietary fiber, swelllability, chemical characteristics and level of preference for sponge cake substituted with coconut dregs flour. This study used a competely randomized design method (CRD) method which consisted of 5 treatments and 3 repetitions, whit formulation of the use of coconut dregs flour and wheat flour in this study was in the A1 Theatment of 0% coconut dregs flour + 100% wheat flour. Treatment A2 5% coconut dregs flour + 95% wheat flour. Treatment A3 10% coconut dregs flour + 85% wheat flour, and A5 treatment was 20% coconut dregs flour + 80% wheat flour. Then an analysis of swellability, dietary fiber, nutrition content and organoleptic tests was carried out to determine the level of preference of the panelists. The results showed that the substitution of coconut dregs flour in sponge products had on significant effect on the swellability of the sponge and the level of preference of the panelists. The result of the analysis of the total food fiber of the sponge cake ranged from 11,65%-17,84%, soluble dietary fiber 3,50%-6,83% and insoluble dietary fiber 4,82%-13,62%. The level development of the sponge cake with an average value of 42,33-59,37. Water content 21,01% maximum SNI of 40%, ash content 0,92% maximum SNI of 3%, fat content 13,22% maximum SNI of 3%, protein content 7,33% and carbohydrate content 41,48%. In this study the most preferred treatment (Based on the highest average value on the scent and texture attributes because the results of the analysis of variance had no significant effect) according to the organoleptic tests was treatment A4 (15% coconut dregs flour : 85%) wheat flour with an assessment of color, taste, scent and texture. Keywords: Sponge; coconut dregs flou; dietary fiber; development rate; substitution
Kandungan Protein, Kekerasan Dan Daya Terima Cookies Tepung Komposit Sagu Baruk (Arenga microcarpa) Dan Kacang Hijau (Vigna radiata) Hariyati Lasaji; Jan Rudolf Assa; Mercy I. R. Taroreh
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (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.v14i1.51040

Abstract

The purpose of this study was to evaluate the protein content, hardness and acceptability of cookies with sago Baruk and mung bean composite flour. This study used the CRD method (Completely Randomized Design), which consisted of 4 treatments and 3 repetitions as follows: F0 sago baruk flour 100%:0% mung bean flour, F1 sago baruk flour 70%:30% mung bean flour, F2 sago baruk flour 60%:40% mung bean flour and F3 sago baruk flour 50%:50% mung bean flour. Then the protein content analysis, hardness and acceptability test were carried out. The results of this study indicate that the composite flour cookies of sago baruk and mung bean yielded protein content, namely F0 obtained a value of 2.77%, F1 obtained a value of 8.33%, F2 obtained a value of 10.17% and F3 obtained a value of 11.86%. The study also showed that the hardness of cookies with composite flour of sago Baruk and green beans were F0 with a value of 6656.16 gf, F1 with a value of 5028.33 gf, F2 with a value of 3983.57 gf and F3 with a value of 3531.11 gf. Based on the panelists' response to the level of preference for cookies, the composite flour of sago baruk and mung bean with the most preferred response by the panelists was a mixture of 70% sago baruk flour and 30% mung bean flour which had a color preference value of 3.75 (like), taste 4.01 (likes), aroma 3.59 (likes), texture 4.07 (likes) with a protein content of 8.33%, water content of 3.65% and a hardness level of 5028.33 gf. Keywords: Cookies; Sago Baruk; Mung Bean; Protein, Hardness.
Analisis Kehilangan Hasil Panen Padi Menggunakan Combine Harvester Kubota Dc 70 Plus Di Desa Tuyat Kecamatan Lolak Kabupaten Bolaang Mongondow Aneke Sikome; Daniel P. Ludong; Lady C. Ch. E. Lengkey
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (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.v14i1.51068

Abstract

This study aims to examine the loss of rice yields using the Combine Harvester kubota DC 70 plus machine. Yield losses in question are scattered during harvesting, left in the machine, not harvested and left behind during threshing. This research was carried out in September – October 2022 in Tuyat Village, Lolak District, Bolaang Mongondow Regency, North Sulawesi Province.  Harvesting is carried out using a Kubota DC 70 plus Combine Harvester machine on Mekongga variety rice plants that are ready to harvest. The research was carried out using experimental methods. Data collection after the rice is harvested. The experiment was carried out 3 repetitions. The results showed that the average loss scattered during harvesting was (4.7 ± 1.26)%, the average loss was not harvested (0.018 ± 0.006)%, the average loss left behind on the machine was (0.18 ± 0.040)%, the average loss during threshing (0.010±0.0004)%. The total yield loss during the rice harvesting process on a 40m x 15 m land area using the Kubota DC 70 plus Combine Harvester was (4.9±1.31)%. Keywords: Combine Harvester; Loss, Paddy.
Sifat Kimia dan Organoleptik Permen Keras Sari Wortel (Daucus carota L.) dengan Penambahan Sari Buah Nanas (Ananas comosus L.) Aprilya C. Johannes; Thelma D. J. Tuju; Christine F. Mamuaja
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): 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.v13i1.43206

Abstract

ABSTRACTThe purpose of this study was to determine the right concentration of pineapple juice addition to carrot juice hard candy. Knowing the chemical characteristic of carrot juice hard candy added with pineapple juice. Evaluating the panelist preference for carrot juice hard candy added with pineapple juice. This study used a completely randomized design (RAL) method consisting of 5 treatments and 3 replications of the addition of pineapple juice: (10%), (15%), (20%), (25%), (30%). Then chemical analysis was carried out to determine the water content, ash content and reducing sugar content and a organoleptic test. The results of this is the value of water content has an average of 1.47% - 3.10%, the value of ash content is 0,0120% - 0,0204% and the value of reducing sugar content is 11.42% - 13.63%. Carrot juice hard candy with the addition of 30% pineapple juice is the most preferred by panelist.Keywords: hard candy; carrot juice; pineapple juice. ABSTRAKTujuan dari penelitian ini adalah menentukan konsentrasi penambahan sari buah nanas yang tepat terhadap permen keras sari wortel, mengetahui sifat kimia permen keras sari wortel dan sari buah nanas, mengevaluasi tingkat kesukaan panelis terhadap permen keras sari wortel dan sari buah nanas. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 3 ulangan perlakuan penambahan sari buah nanas sebanyak: (10%), (15%), (20%), (25%), (30%). Kemudian dilakukan analisis kimia untuk mengetahui kadar air, kadar abu dan kadar gula reduksi serta uji organoleptik. Hasil dari penelitian ini adalah nilai kadar air rata-rata 1,47%- 3,10%, nilai kadar abu 0,0120% - 0,0204% serta nilai kadar gula reduksi 11,42% - 13,63%.  Permen keras sari wortel dengan penambahan sari buah nanas 30% paling disukai panelis.Kata kunci: permen keras; sari wortel; sari buah nanas.
Substitusi Tepung Kulit Ari Kedelai (Glycine Max) dalam Pembuatan Cookies Kaya Serat dan Protein dengan Flavor Kulit Jeruk Manis (Citrus sinensis L.) Veronica Kenang; Teltje Koapaha; Tineke M. Langi
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): 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.v13i1.43207

Abstract

ABSTRACTThe purposes of this study were to analyze the effect of substitution of soybean hull on the content of dietary fiber and protein in cookies with a sweet orange peel flavor and to increase the panelists' preference. The research method used a completely randomized design (CRD) consisting of 5 treatments and 3 replications. Parameters examined were dietary fiber content, protein content, sensory characteristics (color, aroma, texture, taste). The results showed that the substitution of soybean husk flour in cookies with sweet orange peel flavor had a dietary fiber content of 3.915% -37.9% and a protein content of 9.464%-11.01%. And based on the response of the panelists to the overall parameters examined, it showed that the substitution of 25% soybean husk flour w/w (150 g) was the best treatment compared to other treatments, namely color 4.84 (slightly like), aroma 4.75 (slightly like), texture 4.56 (slightly like while the taste is 4.53 (neutral).Keywords: cookies; soybean husk flour; dietary fiber; protein; organoleptic test. ABSTRAKTujuan penelitian ini adalah untuk menganalisis pengaruh substitusi tepung kulit ari kedelai terhadap kandungan serat pangan serta protein cookies berflavor kulit jeruk manis dan mengevaluasi tingkat kesukaan panelis. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 Perlakuan dan 3 ulangan. Parameter yang diperiksa yaitu kadar serat pangan, kadar protein, karakteristik sensoris (warna, aroma, tekstur, rasa) . Hasil penelitian menunjukkan bahwa substitusi tepung kulit ari kedelai pada cookies berflavor kulit jeruk manis memiliki kadar serat pangan 3,915%-37,9% dan memiliki kadar protein 9,464%-11,01%. Dan berdasarkan respon panelis terhadap keseluruhan parameter yang di periksa menunjukkan bahwa substitusi 25% tepung kulit ari kedelai b/b (150 g) merupakan perlakuan terbaik dibandingkan perlakuan lainnya yakni dengan warna 4.84 (agak suka), aroma 4.75 (agak suka), tekstur 4.56 (agak suka) sedangkan rasa 4.53 (netral).Kata kunci : cookies; tepung kulit ari kedelai; serat pangan; protei; organoleptik
Beberapa Cara Penghambatan Reaksi Pencoklatan Enzimatis pada Tepung Pisang Goroho (Musa sp.) dan Aplikasinya pada Kue Bolu Natalia M. Hansang; Mercy I. R. Taroreh; Lana E. Lalujan
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): 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.v13i1.43277

Abstract

ABSTRACTThe purpose of this study was to compare the effect of several methods of inhibiting the enzymatic browning reaction on the physicochemical properties of goroho plantain flour. This study used a completely randomized design (CRD) consisting of 4 treatments to prevent the browning reaction on goroho flour and cake. Blanching at 85°C for 5 min followed by soaking in 1% calamansi juice for 15 min. resulted in higher total phenol content and lighter colour both in flour and cake compared to those from other treatments. Soaking in 0.5% sodium metabisulfite solution for 15 min. resulted in higher peroxide value of flour and cake compared to those resulted from other treatments. In conclusion, blanching at 85°C for 5 min. combine with soaking in 1% calamansi juice for 15 min. resulted in the best plantain flour and cake.Keywords: enzymatic browning; goroho; plantain flour; cake.ABSTRAKTujuan dari penelitian ini adalah membandingkan pengaruh beberapa cara penghambatan reaksi pencoklatan enzimatis terhadap sifat fisikokimia tepung pisang goroho, dan kue bolu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 3 ulangan. Penggunaan suhu blansing 85°C selama 5 menit dilanjutkan dengan perendaman dalam sari jeruk kalamansi 1% selama 15 menit menghasilkan tepung dan kue bolu dengan kadar total fenol yang lebih tinggi serta warna yang lebih cerah dibandingkan dengan perlakuan lainnya. Perendaman dalam larutan natrium metabisulfit 0,5% selama 15 menit menghasilkan bilangan peroksida tepung pisang goroho dan kue bolu yang lebih tinggi, dibandingkan dengan perlakuan yang lain. Disimpulkan bahwa metode blansing pada suhu 85°C selama 5 menit dikombinasikan dengan perendaman dalam larutan jeruk kalamansi 1% selama 15 menit memberikan hasil tepung pisang goroho dan kue bolu yang paling baik.Kata kunci: pencoklatan enzimatis; pisang goroho; tepung, bolu.
Pengaruh perbedaan konsentrasi jeruk kalamansi (Citrus macrocarpa) terhadap Karakteristik Fisiko-kimia dan Sensoris Jelly Drink Papaya (Carica papaya L.) var. Bangkok Dhony S. Paendong; Jenny E. A. Kandou; Maria F. Sumual
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): 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.v13i1.43281

Abstract

ABSTRACTThis study aims to obtain the appropriate and accepted concentration of papaya and orange kalamansi mixture in the manufacture of jelly drink with observation parameters of organoleptic test (color, aroma, taste, and texture), chemical analysis (pH level analysis and total acid analysis), sensory test (syneresis test). The study used a Complete RandomIzed Design (RAL). The factor studied was the addition of kalamansi oranges with concentration. The study will use 5 treatments and 3 repeats. Treatments include A = 0% Kalamansi Orange, B = 3% Kalamansi Orange, C = 6% Kalamansi Orange, D = 9% Kalamansi Orange, E = 12% Kalamansi Orange. Papaya jelly drink with a 3% kalamansi orange concentration is a panelist-preferred jelly drink that contains 60ml kalamansi orange, total acid 0.206%, pH value of 4.153%. This jelly drink has a syneresis of 7.025%.Keywords: papaya; kalamansi; jelly drink. ABSTRAKPenelitian ini bertujuan untuk mendapatkan konsentrasi campuran pepaya dan jeruk kalamansi yang sesuai dan diterima panelis dalam pembuatan jelly drink dengan parameter pengamatan uji organoleptik (warna, aroma, rasa, dan tekstur), analisis kimia (Analisis kadar pH dan Analisis total asam), uji sensoris (uji sineresis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Faktor yang diteliti adalah penambahan jeruk kalamansi dengan konsentrasi. Penelitian ini akan menggunakan 5 perlakuan dan 3 kali ulangan. Perlakuan antara lain adalah A = 0% Jeruk Kalamansi, B = 3% Jeruk Kalamansi, C = 6% Jeruk Kalamansi, D = 9% Jeruk Kalamansi, E = 12% Jeruk Kalamansi. Jelly drink pepaya dengan konsentrasi jeruk kalamansi 3% merupakan jelly drink yang disukai panelis yaitu yang mengandung jeruk kalamansi 60ml, total asam 0,206%, nilai pH 4,153%. Jelly drink ini memiliki sineresis 7,025%. Kata kunci: papaya; jeruk kalamansi; jelly drink
Pengaruh Buah Kelapa Sebagai Faktor Keberhasilan Produksi Virgin Cocount Oil Secara Fermentasi Menggunakan Minyak Pancingan sawo, agustina; Tukan, Gerardus D.
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.v14i2.48189

Abstract

The production of virgin coconut oil by the community is carried out using various techniques. One of them is fermenting using pure coconut oil as an inducement oil. However, production failures often occur. This study aims to examine the condition of coconut fruit as one of the success factors in production. There were 3 types of test samples, namely old coconuts (A), old coconuts containing kentos (B) and half-ripe coconuts (C). Production is carried out using the fermentation method and virgin coconut oil is used as the cooking oil. The three types of samples were treated the same, namely the volume of coconut milk, the volume of castor oil, the condition of room temperature and the length of time fermentation. The test was carried out 5 times for each sample. The success of the fermentation is indicated by the separation of the oil from the water and blondo. The results showed that of the 5 times of production, the highest production success occurred in sample A, which was 87%, while sample B was 40% and sample C was 20%. It was concluded that production using coconut milk from old coconuts (sample A), had a higher production success rate compared to coconut milk from B and samples C.
Penambahan Carboxymethyl Celullose (CMC) Pada Susu Kacang Kenari (Canarium indicum, L.) Untuk Meningkatkan Stabilitas Emulsi dan Tingkat Kesukaan Panelis Hizmadin, Ambar; Sumual, Maria Fransisca; Djarkasi, Gregoria S. S.
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.v14i2.49855

Abstract

This research was to determine the best CMC concentration treatment improve the stability of the emulsion and panelist acceptability milk of canarium nut. The study was based the RAL method with 5 treatments where A. 0% CMC, B. 0.4% CMC, C. 0.8% CMC, D. 1.2% CMC, and E. 1.6% CMC were then measured for emulsion stability, viscosity, total dissolved solids , pH measurement and panelist acceptability of canarium nut milk. The results of measuring the stability of the emulsion A. 0,22%,  B. 0,17%, C. 0,11%, D. 0,06% and E. 0,03%. The viscosity of A. 21,26 cP, B. 30,18 cP, C. 36,65 cP, D. yaitu 37,63 cP, dan E. 41,24 cP. Total dissolved solids A. 8.53 ˚Brix, B. 8.83 ˚Brix, C. 12.53 ˚Brix, D. 13.23 ˚Brix and E. 13.96 ˚Brix. The pH value of A. 6.60, B. 6.65, C. 6.72, D. 6.73 and E. 6.80. Milk of canarium nut with a concentration of 1,6% CMC resulted in the most stable emulsion level with a creaming index value of 0,03%. The addition  CMC to milk of canarium nut did not improve the panelist acceptability because the highest average was in the treatment without the addition of CMC (0% CMC) with a value of 4,90 (much prefer).

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