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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 163 Documents
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KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI Febby J Polnaya; Rachel Breemer
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.1

Abstract

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.
ANALISA SIFAT KIMIA DAN FISIK MODIFIED CASSAVA FLOUR (MOCAF) (VARIETAS LOKAL SANGKOLA) ASAL DESA WAAI, MALUKU TENGAH Cynthia G C Lopulalan; Meitycorfrida Mailoa; Halija Pelu
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.7

Abstract

This study aimed to determine the method of making ‘Mocaf’ (Modified Cassava Flour) flour that was in accordance the quality standards (SNI 01-2997-1992). This study used a Randomized Block Design consisting of one factor, namely was the flouring methos consisting of four treatments: namely drying, water immersion, lime water immersion, and curing. The data were statistically tested using the analysis of variance according to the design used, followed by the Honestly Significant Difference test. Based on the research results, the best treatment of this research was lime water immersion treatment, which produced ash content of 0.74%, carbohydrate content 82.68%, HCN content 0.05% and whiteness 91.32%.
PENGARUH KONSENTRASI EKSTRAK AIR SEREH WANGI (Cymbopogon nardus L.) TERHADAP KUALITAS TAHU Erynola Moniharapon; Sandriana J Nendissa; Agustina Souripet; Salma Hataul
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.13

Abstract

The objectives of this research were both to know as well as to determine the exact concentration of lemongrass water extract applied during storage on the quality of tofu. A complete randomized experimental design with two factor of treatments was utilized. The first factor was concentration of lemongrass water extract with 3 levels of treatmens, i.e : T1 : 1 kg of lemongrass : 2 L of water, T2 : 1 kg of lemongrass : 3 L of water, T3 : 1 kg of lemongrass : 4 L of water. Whereas the second factor was the storage time, i.e : L0 : 0 day, L1 : 2 day and L3 : 4 day. Variables observed including chemical, and microbial. They consit of protein, moisture, TPC, and Salmonella. Results showed that lemongrass water extract with the concentration of 1 : 4 stored for 4 day had high protein and moisture, content which were 15.4%, and 74.37%, respectively results from microbial test showed that microbial growth was suspressed by the treatments and the content were still in the range set by Indonesian National Standard Agency.
POTENSI PREBIOTIK NASI UNGU Agustina Souripet
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.18

Abstract

The aim of this research is to analyze the preference level and prebiotic potency of purple rice that is preffered by group of people in Bali. Purple rice with various pasta proportions, which are 100, 200, 300, 400 and 500 g added to 700 g of rice and tested of preference level. The next part was analyzing the Organoleptic and prebiotic capacity of the best purple rice were tested. Prebiotic capacity testing using Bifidobacterium longum and Lactobacillus acidophillus cultured in MRS modified media plus coarse fibers of purple rice and used control of fibers of fresh sweet potato, sweet potato pasta, rice and cooked rice. Parameters observed were preferable level of purple rice, probiotic bacteria growth and prebiotic activity score. This research were designed as Completely Randomized Design (RAL) with 2 replicates and data of the results were analyze at variation of 95% reliance interval and, if there was real difference, it would be continued by Duncan’s Multiple Range Test. The results of research indicated that purple rice made of ratio of 100 g rice: 300 g mixture was preferably by panelists. Prebiotic activity score of purple rice was higher than white rice, -0.006 + 0.2 for Bifidobacterium longum and -0.015 + 05 for Lactobacillus acidophilus were means that purple rice has best capacity to become a prebiotic than cooked rice or white rice.
ANALISA KANDUNGAN GIZI DUA JENIS TEPUNG BIJI MANGGA (Mangifera indica L) SEBAGAI BAHAN PANGAN MASYARAKAT KECAMATAN MOLA, KABUPATEN MALUKU BARAT DAYA Gelora H Augustyn; Rachel Breemer; Imanuel Lekipiouw
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.26

Abstract

Manggo (Mangifera indica) seed is one of the high yield carbohydrate source and can be functioned both as food and as an alternative food source. Processing of mango seed into flour can not only improve food diversification but also can made it to be classified as high valued commodities. In addition flour made from mango seed are meant to reduce the number of spoiled seed as well as discarded seed, and it can also be used as basic ingreditent for various processed product. This research was aimed both to study and to know the nutritional content two types of mango seed flours. A Completely Randomized Experimental Design (CRD) with types of mango seed as treatment was applied. The levels of the treatment including “Madu” mango seed flour and “Arummanis” mango seed flour. Observed variables were moisture, ash, carbohydrate, protein, colour and aroma. Result showed that flour made from different type of mango seed had difference multitional content. Flour from “Madu” mango seed had the moisture, ash, carbohydrate, and protein content of 15.00, 1.06, 48.11, and 3.48%, respectively. Whereas flour from “Arummanis” seed had the respected values of 12.34, 0.97, 52.74, and 3.40%, consectively. The colour of the flour was found to be white (2.75) and it had the aroma of mango imparted (2.71).
PENGARUH KONSENTRASI GULA TERHADAP ORGANOLEPTIK DAN SIFAT KIMIA ANGGUR BUAH TOMI-TOMI (Flacourtia inermis Roxb) Rachel Breemer; Erynola Moniharapon; James Nimreskosu
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.32

Abstract

This research was aimed to determine the exact sugar concentration on the organoleptic and chemical properties of tomi-tomi fruit wine. A completely randomized experimental design with three levels sugar concentration 30, 40, and 50% were repeat three times therefore there were a total of nine experimental units. Result showed that 50% sugar concentration had the best organoleptic characteristic that was able to produce wine having 1,27% ethyl alcohol, 21,23% sugar content and a pH of 3,6.
PENGARUH TINGKAT KONSENTRASI GULA PADA PROSES PENGOLAHAN MANISAN SALAK TERHADAP VITAMIN C DAN TINGKAT KESUKAAN KONSUMEN Syane Palijama; Josephina Talahatu; Priscillia Picauly
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.37

Abstract

Fruit of zallaca (Salacca edulis Reinw) can be made as food product. One of these products is zallaca sweet by using sugar as sweetener and preservative. The objective of the research was to study and determine sugar concentration level to maintain quality of zallaca sweet product. A complete randomized design was used in the research. A compeletely randomized design was used with eight treatments sugar concentration as follows 25, 30, 35, 40, 45, 50, 55, and 60% of sugar concentration. Result showed that using of 40% sugar could maintain the quality of zallaca sweet with concentration of vitamin C 0.033 mg, moisture content 76.56%, total acid 3.12%, total sugar 18,13% and pH 4.5.
PENGARUH KONSENTRASI BUBUR BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DAN CARBOXYL METHYL CELULOSE TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SORBET AIR KELAPA Gelora H Augustyn; Dian Rumalean
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.42

Abstract

This study has an objective to determine the influence the concentration of tongka langit banana fruit pulp and CMC on the coconut water sorbet that was produced. This research used factorial completely randomized design (CRD) with two factors consisting of the concentration of banana fruit pulp 50 g, 100 g, 150 g and the concentration of CMC 0 g, 0,5 g, 0,75 g, 1 g. The data were statistically tested using analysis of variance according to the design used, followed by test of honestly significant difference (HSD). The results indicated that the concentration of tongka langit banana fruit 150 g and CMC 1 g produced a good coconut water sorbet, with vitamin C 0.018%, total acids 1.64%, and total sugar 18.1%. Organoleptic values of the attribute value of taste 3.53 and color 4.03.
KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM PISANG TONGKA LANGIT Helen C D Tuhumury; Sandriana J Nendissa; Mardila Rumra
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.46

Abstract

This research was aimed to determine the accurate ratio of concentration of tongka langit banana puree and water that would result in ice cream having good quality and would be preferred by consumers. A Completely Randomized experimental design having four levels of concentration ratio of tongka langit banana: water, i.e. 3%:52%, 5%:50%, 7%:48%, and 10%:45% was applied. Respective variables observed were chemical properties (protein, fat, vitamin C, and total solids contents), sensory properties (color, taste, texture, and overall acceptance), as well as physical properties (resistance / rate of melting). Results showed that the ratio of 7% : 48% was determined as the best ratio to produce ice cream with the best physicochemical and sensory properties.
UJI ORGANOLEPTIK CRACKERS PISANG TONGKA LANGIT Priscillia Picauly; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.53

Abstract

Tongka langit banana is one of the particular indigenous fruits in Maluku. Tongka langit banana contain high nutrients including pro vitamin A and has a lot of health benefits. However, it is also a perishable product, and would deteriorate if not processed or not completely consumed. Therefore, this banana should be processed into diverse products. It can be processed into intermediate product such as flour, which can be further applied in crackers making. Variables observed on crackers including taste, aroma, colour, texture and overall likeness. Results showed that crackers made from 40% banana flour and 60% wheat flour were mostly liked by panelists in terms of taste, colour, aroma, texture and overall likeness.

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