cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Febby J. Polnaya
Contact Email
febbyjpolnaya@gmail.com
Phone
-
Journal Mail Official
febbyjpolnaya@gmail.com
Editorial Address
-
Location
Kota ambon,
Maluku
INDONESIA
AGRITEKNO, Jurnal Teknologi Pertanian
Published by Universitas Pattimura
ISSN : 23029218     EISSN : 26209721     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
AGRITEKNO is published twice a year, i.e. in April and October. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from all researcher.
Arjuna Subject : -
Articles 165 Documents
 10   11   12   13   14 
Kajian Suhu Pengeringan dan Ketebalan Irisan Terhadap Mutu Tepung Batang Tanaman Buah Naga (Hylocereus sp.) Ifmalinda, Ifmalinda; Harjuniati, Weni; Andasuryani, Andasuryani
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.135

Abstract

Cactus plants include the stems of dragon fruit plants (Hylocereus sp.), which have nutrients that may be good for human health. These can also be used to make flour because they have the ability to replace wheat flour by up to 25% and have been used in a variety of processed goods, including noodles, yoghurt, cakes, puddings, cookies, and jelly drinks Abundant dragon fruit plant stems will come to waste if not utilized optimally, so it is necessary to process dragon fruit stems by processing them into flour. One of the stages of making flour is drying, which aims to remove the water content of the material to a certain extent to get maximum results and can extend the shelf life of flour. This study aimed to examine the effect of the appropriate drying temperature and slice thickness on the quality of dragon fruit stem flour using a rack-type oven with gas as a heat source. This study used an experimental method with a Completely Randomized Design arranged in a factorial manner consisting of 2 factors: drying temperature and slice thickness. The results showed that the best treatment was at a drying temperature of 60°C with a thickness of 2 mm, as seen from the observations, namely the relative humidity of 28,51 and the fineness modulus of 1,030.
Karakteristik Fisik dan Fungsional Tepung Labu Kuning LA3 Desa Tegalrejo, Kecamatan Tegalsari, Kabupaten Banyuwangi Fauzi, Mukhammad; Herlina, Herlina; Sholeha, Indri M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.106

Abstract

LA3 pumpkins are one of the pumpkin variants cultivated in Indonesia, especially in Tegalrejo, Tegalsari Districts, Banyuwangi Regency. LA3 pumpkin production is relatively high, however, its utilization is still low. The waste of LA3 pumpkin pulp is relatively high because farmers only take its seeds. In the origin, during harvest time, LA3 pumpkins are harvested and stored for two weeks before taking its seeds, while the whole pumpkin can be stored for up to three months. After two weeks the pumpkin will be cut open and take their seeds, this action will reduce the pumpkin’s shelf life. However, increasing the LA3 pumpkin’s shelf life can be done by milling the pulp into flour. This study aimed to determine the physical and functional characteristics of LA3 pumpkin flour from the pumpkin that has been stored. In this study, the harvested LA3 pumpkin was stored for both 2 weeks and 2 months, which was repeated 9 times, and then the pumpkin was milled into flour. The data obtained were analyzed by t-test. The values ​​for brightness, viscosity, water holding capacity, and swelling capacity of pumpkin flour stored for 2 weeks had higher values ​​than pumpkin flour stored for 2 months. In contrast, the bulk density, bulk angle, oil binding capacity, and solubility, of flour from pumpkin stored for 2 months had higher values.
Pemanfaatan Labu Kuning dan Rumput Laut dalam Pembuatan Dodol Rahmayuni, Rahmayuni; Dewi, Yossie K; Selfianti, Dinda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.115

Abstract

Fruit dodol is a mixture of pumpkin paste, coconut milk, seaweed flour, brown sugar, and glutinous rice flour. Using pumpkin in the manufacture of Dodol, apart from having a high fibre content, can also provide a distinctive taste and aroma in food preparations. Adding seaweed improves the texture of the pumpkin Dodol, so it is chewier. The purpose of this study was to obtain the selected ratio between pumpkin paste and seaweed flour in making dodol according to the quality standard of fruit dodol based on SNI 4297:1996. The treatment in the study consisted of four treatments and four replications and used a Completely Randomized Design. The ratios in the pumpkin paste and seaweed flour, namely 100:0, 80:20, 60:40, and 40:60. The results showed that the LR2 (80% pumpkin paste : 20% seaweed flour) fruit dodol based on SNI NO. 01-4296-1996 met quality standards for fruit dodol with a moisture content of 16.46%, an ash content of 1.07%, a crude fiber content of 3.52%, and a total sugar content of 39.22%. The dodol on the LR2 descriptive sensory assessment of the dodol made by the panelists obtained a very brown color, had the aroma of pumpkin and seaweed, tasted of pumpkin and seaweed, had a chewy texture, and was overall liked by the panelists.
Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata) Damayanti, Putri G; Mustofa, Akhmad; Karyantina, Merkuria
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.124

Abstract

Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients that can be used for the growth of Acetobacter xylinum bacteria. The aim of this research was to determine the characteristics of nata that produce the highest antioxidant activity. The experimental design used is a Completely Randomized Design with two factors. The first factor was the ratio of jackfruit straw to water, (1:1), (2:1), and (3:1), while the second factor was the ratio of purple cabbage to water, (1:1), (2:1), and (3:1). Test parameters included chemical (antioxidant activity, total anthocyanin, moisture, ash, and crude fiber content), physical (weight, yield, thickness, and color lightness (L), redness (a*), yellowness (b*), fermentation media (total sugar content and pH), and organoleptic (color and elasticity) on nata. The results with the highest antioxidant activity were the treatments with a comparison of jackfruit straw extract 3:1 and a comparison of purple cabbage extract 3:1, resulting in antioxidant activity of 41.72%, total anthocyanin of 80.32%, moisture content of 33.29%, ash content of 0.28%, fiber content of 3.10%, weight of 47.86 g, the yield of 9.71%, thickness of 1.34 cm, color L (lightness) 23.09, color a* (redness) 3.17, color b* (yellowness) -5.56. The total sugar content in the media before fermentation was 38.13% with pH 4.2, while after fermentation, the total sugar content was 14.37% with pH 3,1. Extracts of jackfruit straw and purple cabbage in this study were able to increase antioxidant activity in nata.
Efek Metode Blansing dan Suhu Pengeringan Terhadap Mutu Tepung Ubi Jalar (Ipomoea batatas L.) Sabahannur, St; Netty, Netty; Ralle, Andi; Ikhsan, Muhammad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.143

Abstract

Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a low glycemic index value. Sweet potatoes are easily damaged during storage, so their shelf life is short. Sweet potato processing into flour is an alternative to sweet potato preservation. Blanching and drying are two processing steps that have an impact on the quality of sweet potato flour. The study aimed to examine the effect of the blanching method and drying temperature on the quality of sweet potato flour. The study used a two-factor Completely Randomized Design. The first factor was the blanching method, which had two levels: steamed blanching and blanching by boiling. The second factor was the drying temperature of 50°, 60°, and 70°C. The results showed that sweet potatoes blanched using boiling and dried at 60°C produced good-quality sweet potato flour based on a yield value of 36.12%, carbohydrates of 70.44%, bulk density of 0.52 g/mL, moisture content of 0.34% and ash content of 3.3%. The assessment results of the color and aroma of sweet potato flour using the scoring method produced a yellowish-white flour color (score of 3.53) and a slightly distinctive aroma of flour (score of 3.46).
Functional Properties of Sago Grub Protein Concentrates With Different Initial Drying Methods Tuhumury, Helen C D; Picauly, Priscillia
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.169

Abstract

The objective of this study was to determine the effects of various initial drying methods on the functional properties of sago grub protein concentrates and characterize their functional properties. In this work, a block randomized design was employed to extract sago grub protein concentration using cabinet dryer, sun, and oven drying methods. The variables observed were the foaming capacity, foaming stability, water holding capacity, and fat absorption capacity of the protein concentrate. Results showed that different initial drying methods of sago grub did not affect the foaming capacity, foaming stability, or fat absorption capacity of the resulting protein concentrates. In contrast, the water holding capacity of the protein concentrates was significantly affected by different initial drying methods on sago grub. Various initial drying methods resulted in the protein concentrates having a foaming capacity of 7.5–12.5%, a foaming stability of 3.5-7.5%, a water holding capacity of 1.9–2.35 mL/g, and a fat absorption capacity of 299.12–306.75%.
Karakteristik Kimia dan Sensori Fruit Leather Buah Kuini dan Umbi Bit Tamba, Frika W; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.1

Abstract

Chemical and sensory properties of kuini fruit and beetroot was studied by using Completely Randomized Design with five treatments and three replications. The treatments were kuini fruit and beetroot pulp combination, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (60:40), and KB5 (50:50). Moisture content, ash content, pH, crude fiber content, total sugar content, antioxidant activity, and sensory assessment (descriptive and hedonic) were observed on the fruit leather. The data obtained were analyzed statistically by using Anova and DNMRT at a α 0.05 level. The results showed that the combination of kuini fruit and beetroot in the fruit leather had a significant effect on moisture content, ash content, pH, crude fiber content, total sugar content, and sensory assessment of the fruit leather. The best treatment in this research was KB2 with characteristics of 9.75% moisture content, 0.84% ash content, 3.46 pH, 4.16% crude fiber content, 63.73% total sugar content, and 181.32 ppm IC50. The best treatment of fruit leather was dark red color, very flavorful kuini fruit, very sweet, and chewy texture that was preferred by panelists for an overall assessment.
Pengaruh Metode Pengolahan dan Level Roasting Terhadap Karakteristik Kopi Robusta Argopuro Jember Nuraisyah, Anni; Juliansyah, Alfian; Pramudianto, Pascal R; Prayogo, M. Mikail R P; Zulisma, Elok D; Diana, Luluk E; Alwi, Annisa Lutfi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.9

Abstract

Jember, located in East Java, is renowned for its exceptional production of robusta coffee. The objective of this study was to analyze the physical properties of roasted robusta coffee beans sourced from Argopuro, Jember. The study utilized a fully Randomized Factorial Design incorporating two factors: processing method and roasting intensity. The processing method comprised four levels: natural process, honey process, semi-wet process, and full-wash process. Concurrently, the roasting level treatment consisted of three levels: light, medium, and dark. The observations encompassed the density of green beans, the density of roast beans, and the yield of roast beans. The green beans utilized in this investigation adhered to the quality criteria specified in the Indonesian National Standard (SNI) Grade 2. The research findings indicated that the processing technique had no substantial impact on the density of green beans. Neither the processing method nor the roasting level treatments had a different effect on the density or yield of the roasted beans. Nevertheless, the application of different roasting levels did result in a significant effect on both the density and yield of roasted coffee beans. The natural process approach yielded the maximum green bean density, weighing 365 kg/m3. The dark roast level resulted in the maximum bean density across all processing methods, including the natural, honey, semi-wet, and full-wash processes. The specific values for each method were 735.3 kg/m3, 637.3 kg/m3, 698.4 kg/m3, and 637.5 kg/m3, respectively. Moreover, the light roast level achieved the maximum output of roast beans, reaching 88.83%.
Kualitas Biskuit Kombinasi Tepung Uwi Ungu (Dioscorea alata) dan Tempe Kacang Merah (Phaseolus vulgaris L.) br Sinuraya, Theresia U; Pranata, Franciscus S; Swasti, Yuliana R
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.42

Abstract

Biscuits are a popular snack among people of all ages. The combination of purple yam flour (Dioscorea alata L.) and red bean tempeh flour (Phaseolus vulgaris L.) as a substitute for wheat flour is expected to increase the nutritional value of biscuits. The purpose of this study was to determine the effect of the combination of purple yam and red bean tempeh flour on the quality of biscuits through chemical, physical, and microbiological analyses and to compare the quality of biscuits produced using combinations of purple yam flour and red bean tempeh. This study employed a Completely Randomized Design with four flour combinations: the control (100% wheat flour), treatment A (60% wheat flour:20% purple yam flour:20% red bean tempeh flour), treatment B (60% wheat flour:25% purple yam flour:15% red bean tempeh flour), and treatment C (60% wheat flour:30% purple yam flour:10% red bean tempeh flour). The results showed that purple yam flour and red bean tempe flour affect the ash, protein, lipid, insoluble fiber, soluble fiber, and fracturability of biscuits. The best biscuit based on chemical, physical, and microbiological analyses was produced using the combination of 60% wheat flour:20% purple yam flour:20% red bean tempeh flour.
Pengaruh Manajemen Pakan Terhadap Kualitas Eksternal Telur Pada Beberapa Peternakan Ayam Ras Petelur Di Pulau Ambon Lopulalan, Melissa; Ralahalu, Tabita N; Horhorouw, Wisye M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.110

Abstract

This study aimed to determine the effect of feed management on the external quality of eggs across several laying hens farms situated on Ambon Island. Sampling was conducted at three distinct locations: Suli village, Hulung hamlet, and Taeno hamlet. External quality assessment of eggs was carried out at the Laboratory of Biochemistry and Animal Nutrition, Department of Animal Husbandry, Faculty of Agriculture, Unpatti, while proximate analysis of feed was performed at the Laboratory of the research center for biological resources, biotechnology, research institute and community service, IPB. The research employed combination of survey methods and interviews. Egg sampling at the farm locations occurred four times weekly, with measurements for egg weight, egg index, and egg shape. Egg weight and egg index were analyzed using t-test method, while egg shape was evaluated using the Chi-Square test. The average egg weight weight at Suli village farm was 54.29 g, at Hulung hamlet farm was 63.24 g and at the Taeno hamlet farm was 64.04 g. Correspondingly, the average egg index was 79.96% in Suli village, 79.18% in Hulung hamlet, and 78.71% in Taeno hamlet. The egg shape index across the three farm locations was 61.50. Results indicated a significant effect 0f feed across all three laying hen farm locations on egg weight and egg index, with observed correlations between the provided feed and egg shape.

Page 12 of 17 | Total Record : 165

 10   11   12   13   14 

Filter by Year

2015 2025


Reset
Filter By Issues
All Issue Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 2 (2021): AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 1 (2021): AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian More Issue