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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 165 Documents
 1   2   3   4   5 
Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES Helen C D Tuhumury
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.1

Abstract

The increasing demand of minimally processed fruits and vegetables signify a challenge to make them stable and safe to be consumed. The processing of this type of product may contribute higher risks of food borne illnesses. One of the foodborne pathogens in minimally processed fruits and vegetables is Listeria monocytogenes. The importance of understanding the characteristics of L. monocytogenes will help to determine how this microorganism occurs, grows, and survives in minimally processed fruits and vegetables. Proper and suitable methods to reduce L. monocytogenes so that it can not pose a significant risk to cause disease therefore are able to be determined according to the model of the growth and survival of L. monocytogenes in minimally processed fruits and vegetables.
ANALISIS PENERAPAN GMP PADA PRODUK KERIPIK UBI JALAR DI KOTA JAYAPURA Novita Condro; Gatot B Santoso
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.7

Abstract

Crackers industry in Indonesia is mostly home industry or small and medium business enterprises, which produces crackers in a traditional way. Therefore, the quality of the product must be well maintained and meet the requirements as stated in the government regulation N0. 28. 2004 about safety, quality and nutrition of the food. Several small and medium food businesses in Jayapura has still not implement hygiene and sanitation during processing of the product. Thus, the aims of this study were to analyze and to identify the food safety of sweet potato crackers produced by small and medium business in Jayapura city whether it goes in accordance with Indonesia National Standard of Quality; to determine the level of application of Good Manufacturing Practice (GMP) of sweet potato crackers produced by home industries in Jayapura. A descriptive analysis was applied in this research by using an interview and observation to obtain information regarding processing, basic suitability of GMP, also an experimental design was applied to determine the quality of the product. Result showed that there was still limited implementation of GMP among small and medium enterprises. There were 4 home industries that produce sweet potato crackers which did not meet the criteria specified in SNI No 01-4306-1996 due to the positive contamination of the product with Escherichia coli as.
PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN Rachel Breemer; Priscillia Picauly; Nurhayati Hasan
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.14

Abstract

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.
KARAKTERISASI SIFAT KIMIA TEPUNG KACANG LAWA MERAH (Phaseolus vulgaris L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN Erynola Moniharapon; Sandra J Nendissa; Dina Laiyan
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.21

Abstract

The objective of this study was to characterize the chemical properties of ‘lawa merah’ bean (Phaseolus vulgaris L.) with some pre-treatment. This study used a Complete Randomized Design with one factor which consisted of four treatment levels as follows: A0 (without pre-treatment), A1 (roasting for 20 minutes), A2 (boiling for 10 minutes) and A3 (roasting for 20 minutes and steaming for 30 minutes). The results showed that the best pre-treatment was A1 (roasting for 20 minutes), which produced ‘lawa merah’ bean flour with moisture content 7.81%, ash content of 2.92%, protein content of 26.75%, fat content of 2.15%, carbohydrate content of 5.92% and fiber content of 8.09%.
ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN Gelora H Augustyn; Erynola Moniharapon; Sani Resimere
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.27

Abstract

This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.
PENGARUH KONSENTRASI LARUTAN KAPUR (Ca(OH)2) DAN LAMA PEREBUSAN TERHADAP MUTU TORTILLA JAGUNG Vita Novalina Lawalata; Tanudin Tanudin; Cynthia G C Lopulalan
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.33

Abstract

The objective of this study was to analyze the effects of the concentration of caustic lime solution and boiling time on the quality of tortilla corn chips made from mature corn. A completely randomized factorial experimental design was applied in this study. Two factors were assigned including concentration of caustic lime solution (3, 4, and 5%) and boiling time (30, 60, and 90 minutes). Observed variables were both chemical properties (moisture, ash, protein, fat, and carbohydrate). Results showed that the interaction between concentration of caustic lime solution and boiling time did not have significant effect on protein and fat content of the tortilla. The main effect of a single factor boiling time mostly influenced many observed variables particularly the organoleptic properties of the tortilla. The concentration of caustic lime solution of 4% and boiling the corn for 30 minutes was the best interaction to produce tortilla having the best quality with moisture, ash, and carbohydrate contents of 5.53%, 7.59%, and 67.96%, respectively. Keywords: corn, tortillas, lime, boiling, chemical composition, organoleptic ABSTRAK Tujuan penelitian ini adalah untuk menganalisa pengaruh konsentrasi larutan kapur dan lama perebusan terhadap mutu tortilla jagung dari pemanfaatan jagung tua. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan faktor konsentrasi larutan kapur (3%, 4%, dan 5%) dan faktor lama perebusan (30 menit, 60 menit, dan 90 menit). Peubah yang diamati adalah sifat kimia (kadar air, kadar abu, protein, lemak dan karbohidrat by different). Hasil penelitian menunujukan bahwa pengaruh larutan kapur dan lama perebusan menghasilkan kandungan protein dan lemak tidak nyata dalam interaksinya. Perlakuan dengan lama perebusan tortilla jagung lebih mempengaruhi peubah-peubah yang diamati terutama pada uji organoleptik rasa tortilla jagung. Interaksi terbaik pada konsentrasi larutan kapur 4% dan lama perebusan 30 menit, menghasilkan mutu tortilla jagung dengan kadar air 5,53%, kadar abu 7,59% dan kadar karbohidrat by different 67,96%. Kata kunci: jagung, tortilla, kapur, perebusan, komposisi kimia, organoleptik
SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG TONGKA LANGIT UNTUK PEMBUATAN CRACKERS Gilian Tetelepta; Priscillia Picauly
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.39

Abstract

Tongka langit banana contain high nutrients including pro vitamin A and a total of carotene. 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. This research was conducted in two stages. First stage was the making of tongka langit banana flour and the second was crackers making. The crackers were made from tongka langit banana flour and wheat flour having different ratios, i.e. 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Variables observed on crackers including moisture, ash, protein, fat, dietary fiber and carbohydrate contents, as well as organoleptic properties of taste, aroma, colour, texture and overall likeness. Results showed that ratio of banana flour to wheat flour of 40%:60% produced crackers with moisture, ash, protein, fat, fiber, and carbohydrate contents of 4.60%, 4.46%, 6.64%, 17.54%, 1.18% and 4.60%, respectively. In addition, organoleptic test revealed 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. Keywords: crackers, tongka langit banana ABSTRAK Pisang tongka langit kaya akan kandungan gizi antara lain mengandung provitamin A dan total karotenoid yang sangat tinggi. Namun pisang tongka langit mudah mengalami kerusakan jika tertunda pengolahannya atau tidak habis dikonsumsi, oleh karena itu perlu dilakukan upaya diversifikasi terhadap pisang tongka langit. Pisang tongka langit dapat diolah menjadi bahan setengah jadi berupa tepung yang dapat diaplikasikan menjadi produk crackers. Penelitian ini dilakukan dalam dua tahap, tahap I adalah pembuatan tepung pisang tongka langit dan tahap II adalah pembuatan crackers dari tepung pisang tongka langit dan tepung terigu dengan empat taraf perlakuan perbandingan subtitusi tepung pisang tongka langit dan tepung terigu yaitu masing-masing 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Pengamatan yang dilakukan pada crackers yaitu analisa kadar air, abu, protein, lemak, serat pangan, karbohidrat dan uji organoleptik yang meliputi rasa, aroma, warna, tekstur dan tingkat kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa formula crackers tepung pisang tongka langit 40% : 60% memiliki nilai kadar air berkisar antara 4,60%, kadar abu 4,46%, protein 6,64%, lemak 17,54%, serat 1,18% dan karbohidrat 4,60%. Sedangkan uji organoleptik menunjukkan bahwa crackers tepung pisang tongka langit 40% : tepung terigu 60% memiliki rasa, warna, aroma, tekstur dan tingkat penerimaan secara keseluruhan yang disukai panelis. Kata Kunci: crackers, pisang tongka langit
PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.) Meitycorfrida Mailoa; Siti Rodiyah; Syane Palijama
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.45

Abstract

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour) Gelora Helena Augustyn; Helen Cynthia Dewi Tuhumury; Matheos Dahoklory
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.52

Abstract

The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41). Keywords: biscuit, mocaf, moringa leaf flour ABSTRAK Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka). Kata kunci: biskuit, mocaf, tepung daun kelor
ANALISIS SIFAT FISIK DAN KIMIA PATI DARI TIGA VARIETAS SUKUN (Artocarpus sp.) Syane Palijama; Josephina Talahatu; Izaac Joshua Huwae
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.59

Abstract

Breadfruit as an agricultural commodity with high carbohydrate content, can be functioned whether as a food reserve or as an alternative food resource. It also can improve diversity among food products and add value to the product as well, when it is being processed into starch. More ever, the process of making breadfruit into starch can reduce number of unused fruits as a result of bad fruit quality and rotten fruit. The starch can be used as a basic ingredient of various processed agricultural products. This research was aimed to analyze physical and chemical of starch contained in three breadfruit varieties. A completely randomized design was applied in this research with three levels of treatments, i.e.: ‘batu’ breadfruit starch (A1), ‘duri’ breadfruit starch (A2), and ‘kapas’ breadfruid starch (A3). Analyzed variables were water content, ash, amylase content, swelling power and solubility. Result indicated that ‘batu’ breadfruit starch had the highest value on variables of ash content, amylase content and solubility which were 0,09 percent, 19,67 percent and 24,07 percent respectively, while its water content and swelling power which were 3,74 percent and 17’37 g/g was the lowest value among other breadfruit starch. The highest water content and swelling power which were 6,64 percent and 20,01 g/g were found in ‘duri’ breadfruit starch. Keywords: breadfruit, starch, variety ABSTRAK Sukun (Artocarpus sp.) sebagai salah satu komoditas pertanian penghasil karbohidrat yang cukup tinggi dan berperan penting sebagai cadangan pangan ataupun sebagai bahan pangan alternatif. Pengolahan sukun menjadi pati dapat meningkatkan diversifikasi produk pangan dan dapat memberi nilai tambah dan mengangkat sukun menjadi komoditas yang bernilai tinggi. Selain itu, pengolahan sukun menjadi pati diharapkan dapat mengurangi jumlah sukun yang terbuang percuma karena rusak ataupun busuk, karena dapat berguna sebagai bahan utama olahan produk pertanian. Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia dari tiga varietas sukun. Rancangan yang digunakan adalah rancangan acak lengkap yaitu varietas sukun yang terdiri dari tiga perlakuan yaitu: A1 (Pati Sukun Batu), A2 (Pati Sukun Duri), dan A3 (Pati Sukun Kapas). Peubah yang diamati berupa kadar air, kadar abu, kadar amilosa, swelling power dan daya larut. Hasil penelitian ini menunjukkan bahwa; pati sukun batu (A1) memiliki kadar abu, kadar amilosa dan daya larut tertinggi masing-masing sebesar 0,09%, 19,67% dan 24,07% dan memiliki kadar air dan swelling power terendah masing-masing sebesar 3,74% dan 17,37 g/g. Pati sukun duri (A2) memiliki nilai kadaar air dan swelling power tertinggi masing-masing sebesar 6,64% dan 20,01 g/g. Kata kunci: pati, sukun, varietas

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