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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
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Kinerja Produksi dan Kualitas Karkas Itik yang Diberi Ransum Mengandung Ampas Sagu Sylvia Ch. H. Hehanussa; Tabita N Ralahalu; Christine C E Latupeirissa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.1

Abstract

The aim of the study was to determine the effect sago waste in the rations on performance and carcass quality of duck as meat producer. The treatments of this experiment were R0 (0% sago waste/control diet), R1 (5% sago waste), R2 (10% sago waste), and R3 (15% sago waste). The experimental died contained 16% crude protein and 2900 kcal /kg metabolizable energy. Ducks used in this experiment was 6 weeks old male of ducks Mojosari and Pekin cross breed. The research design use was a complete Randomized Design using 4 feeding treatment, 5 replications, and 3 ducks per replication pens. The parameters measured were: feed intake, weight gain, feed conversion, carcass weight, carcass percentage and abdominal fat percentage. The results showed that the used of sago waste had no significant effect on feed consumption, weight gain, feed conversion, carcass weight, carcass and abdominal fat percentage. It can be concluded that used of sago waste up to 20% has no negative effects on performance and carcass quality of ducks. Keywords: abdominal fat, carcass quality, duck, sago waste ABSTRAK Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan ampas sagu dalam ransum terhadap kinerja produksi dan kualitas karkas itik sebagai penghasil daging. Perlakuan pakan yang dicobakan dalam penelitian ini adalah R0 (tanpa ampas sagu), R1 (ampas sagu 5%), R2 (ampas sagu 10%), dan R3 (ampas sagu 15%). Ransum disusun mengandung protein kasar 16% dan energi metabolis 2900 kkal/kg. Itik yang digunakan adalah itik jantan persilangan Mojosari dan Pekin berumur 6 minggu. Rancangan penelitian yang digunakan adalah rancangan acak lengkap pola searah dengan 4 perlakuan pakan dengan 5 ulangan, dan 3 ekor itik untuk tiap ulangan. Parameter yang diamati adalah: konsumsi ransum, pertambahan berat badan, konversi ransum, berat karkas, persentase karkas dan persentase lemak abdominal. Hasil penelitian menunjukkan bahwa penggunaan ampas sagu tidak berpengaruh signifikan terhadap konsumsi ransum, pertambahan bobot badan, konversi ransum, berat karkas, persentase karkas dan lemak abdominal. Dengan demikian dapat disimpulkan bahwa penggunaan ampas sagu sampai taraf 20% tidak berpengaruh negatif terhadap kinerja produksi dan kualitas karkas itik. Kata kunci: ampas sagu, itik, kualitas karkas, lemak abdominal
Kajian Sifat Kimia dan Organoleptik Flakes Tepung Pisang Tongka Langit (Musa troglodytarum L) dan Tepung Jagung (Zea mays) Vita N Lawalata; Penuel Paulus Kdise; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.9

Abstract

Flakes made from tongka langit banana flour and corn flour are one of value-added diversified product of banana and corn. The aim of this research was to produce flakes made from tongka langit banana and corn flour with the exact formulation. A completely randomized experimental design with formulation of both flour was applied and was replicated twice. Results showed that the best treatment was found to be 20% banana flour and 80% corn flour. Flakes with this formulation were mostly accepted by panelists and had the moisture, ash, protein, fat, and carbohydrate contents of 5.12%, 3.65%, 3.37%, 1.78%, and 47.86%, respectively. Keywords: corn flour, flakes, tongka langit banana flour ABSTRAK Flakes berbahan dasar tepung pisang tongka langit dan tepung jagung merupakan salah satu produk diversifikasi dari buah pisang dan jagung untuk meningkatkan nilai tambah kedua komuditi tersebut. Tujuan penelitian ini untuk menghasilkan produk flakes dengan formulasi tepung pisang tongka langit dan tepung jagung yang tepat. Penelitian ini didesain menggunakan Rancangan Acak Lengkap Faktor Tunggal yaitu formulasi tepung pisang tongka langit dan tepung jagung dan diulang sebanyak dua kali. Hasil penelitian menunjukan bahwa perlakuan terbaik terdapat pada formulasi tepung pisang tongka langit 20% dan tepung jagung 80% yang dapat diterima oleh panelis dengan komposisi kimia sebagai berikut kadar air : 5,12%, kadar abu : 3,65%, kadar protein : 3,37%, kadar lemak : 1,78% dan kadar karbohidrat : 47,86%. Kata kunci: tepung jagung, flakes, tepung pisang tongka langit
Pengaruh Konsentrasi Gliserol pada Edible Coating Terhadap Perubahan Mutu Buah Pisang Tongka Langit (Musa troglodytarum L) Selama Penyimpanan Priscilia Picauly; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.16

Abstract

Tongka langit banana is one of the local fruits in Maluku which have a good potency for healthy however short shelf life. Fruit damaged is mainly caused by process of respiration and transpiration. One of the manipulations of this factors can be done by coating technique. The aim of the research was to find out the best coating on tongka langit banana used different gliserol concentration and observed the changes of physical and chemical on banana tongka langit during storage. This study used completely randomized design with one factor (RAL) is the glycerol concentration (1%, 3%, 5%). Data analyzed by analysis of variance and tested signification by Tukey. The observed parameter during the storage such as hardness, weight loss, and total soluble solids content. The result showed the concentration of glycerol significantly on hardness, weight loss, and total soluble solid. The best treatment in this research is gliserol concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid. Key words: tongka langit banana, cassava starch, edible coating ABSTRAK Buah Pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun mudah rusak sehingga umur simpannya pendek. Kerusakan buah terutama disebabkan oleh proses respirasi dan transpirasi salah satu cara untuk menekan transpirasi yaitu dengan aplikasi edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi gliserol yang terbaik dalam pelapisan buah pisang tongka langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari satu faktor yaitu faktor konsentrasi gliserol (1%, 3%, dan 5%). Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji beda nyata jujur. Parameter yang diamati yaitu kekerasan, susut bobot, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut. Pada penelitian ini, konsentrasi gliserol 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, sehingga dapat memperpanjang umur simpan buah pisang tongka langit. Kata kunci: Pisang tongka langit, pati ubi kayu, edible coating
Studi Keamanan Mikrobiologis Makanan Jajanan Anak Sekolah Dasar di Kecamatan Leitimur Selatan Pulau Ambon Gelora Helena Augustyn; Erynola Moniharapon; Linersya Patty
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.21

Abstract

Snacks school children is one of the factors that affect the even health of children. This study aimed to evaluate the safety of street food that primary school children in terms of aspects microbiological at six locations elementary school in the South Leitimur subdistrict. This study is a descriptive study using quantitative and qualitative research methods. Observations carried out to describe the condition in addition to snack, also made recording of street food sellers (age, sex, educaion, and years of service). Conditions snack food microbiological laboratory analyzes, including qualitative tests (analysis of total microbes, E. Coli testing, Salmonella sp, and Shigella sp). The result showed all kinds of snack food free off three types of bacteria (Salmonella sp.). The result showed all kinds of snack food free of three types of bacteria (Salmonella sp, E. Coli, and Shigella sp.). But the five types of snack food contaminated by namely the four types of fungus Penicillium sp, Nigrospora oryzae, Mucor sp, and Absidia sp. Implementation of sanitation and hygiene has not performed optimally by street food sellers in the elementary school in the South Leitimur subdistrict. Keywords: snack food, study microbiological safety, snack food elementary school children ABSTRAK Jajanan anak sekolah merupakan salah satu faktor yang mempengaruhi kesehatan anak sekolah. Penelitian ini bertujuan untuk mengevaluasi keamanan makanan jajanan anak sekolah dasar yang ditinjau dari aspek mikrobiologisnya pada enam lokasi Sekolah Dasar di Kecamatan Leitimur Selatan. Penelitian ini merupakan penelitian deskriptif dengan mnggunakan metode penelitian kuantitatif dan kualitatif. Observasi selain dilakukan untuk mendeskripsikan kondisi jajanan, juga dilakukan pencatatan terhadap penjual makanan jajanan (umur, jenis kelamin, pendidikan, dan masa kerja). Kondisi mikrobiologis makanan jajanan dianalisis di laboratorium, meliputi uji kualitatif dan kuantitatif (analisa total mikroba, uji E. coli, Salmonella sp, dan Shigella sp.). Hasil penelitian menunjukkan semua jenis makanan jajanan terbebas dari tiga jenis bakteri (E. coli, Salmonella sp. dan Shigella sp.), tetapi lima jenis makanan terkontaminasi oleh empat jenis jamur yaitu Penicillium sp, Nigrospora oryzae, Mucor sp, dan Absidia sp. Penerapan sanitasi dan hygiene belum dilakukan secara optimal oleh penjual makanan jajanan di lingkungan Sekolah Dasar Kecamatan Leitimur Selatan. Kata kunci: makanan jajanan, studi keamanan mikrobiologis, jajanan anak sekolah dasar
Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering Helen C.D. Tuhumury; La Ega; Nuram Keliobas
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.30

Abstract

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour. Keywords: cookies, purple sweet potato flour, wheat flour ABSTRAK Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu
Pengaruh Jenis Larutan Perendaman Terhadap Sifat Fisik dan Organoleptik Keripik Kulit Ubi Kayu Gilian Tetelepta; Agustina Souripet; Mary O N Somalay
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.2.36

Abstract

Cassava peel has high nutrient content and has the opportunity to be processed into chips. Processing of cassava peel chips requires soaking treatment to produce a crisper texture. The purpose of this study was determining the right type of soaking solution to produce the best cassava peel chips. The result showed that the immersion treatment with CaCO3 solution produced chips with the best physical properties having the hygroscopic value, absorption capacity, expansion volume of 0.105g, 12.95%, and 10,05%, respectively. Organoleptically the chips were liked for its task (2.30), somewhat like for its colour (2.47) texture were liked (2.53) and overall the chips were liked (2.50) by panelist. The chips were also having a brown colour (3.03) and a crispy texture (3.13). Keywords: cassava peel, chips, soaking solution ABSTRAK Kulit ubi kayu memiliki kandungan gizi yang tinggi dan berpeluang untuk diolah menjadi keripik. Pengolahan keripik kulit ubi kayu memerlukan perlakuan perendaman agar menghasilkan tekstur yang lebih renyah. Tujuan penelitian ini untuk menentukan jenis larutan perendaman yang tepat untuk menghasilkan keripik kulit ubi kayu terbaik. Hasil penelitian menunjukkan bahwa perlakuan perendaman dengan larutan CaCO3 menghasilkan sifat fisik keripik terbaik dengan nilai higroskopis 0,105g, daya serap 12,95%, volume pengembangan 10,05 % dan berdasarkan uji hedonik menunjukkan rasa suka (2,50), warna agak suka (2,47), tekstur suka (2,53) dan overall suka (2,50) sedangkan untuk uji mutu hedonik menunjukkan warna coklat (3,03) dan tekstur renyah (3,13). Kata kunci: keripik, kulit ubi kayu, larutan perendam
Analisis Kandungan Gizi dan Uji Organoleptik Berbagai Jenis Enbal (Oleh-Oleh Khas Kota Tual) di Kabupaten Maluku Tenggara Gelora Helena Augustyn; Erynola Moniharapon; Arnold Ohoirat
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.2.43

Abstract

The purpose of this study to determine how much the nutrients contained in each type of enbal and organoleptic tests to determine how much consumen acceptance. This research uses descriptive test with five variables observation with two replications namely: enbal usual, enbal nuts, enbal chocolate and enbal cheese. The results of research to produce the nutrients in enbal cheese ypes are: water content of 7,78%, ash content of 1,22%, 1,39% protein content, fat content 24,29% and 65,32% carbohydrate content. Organoleptic test result with the higest level of preference panel is on enbal cheese with value of 3,56. Keywords: consumer acceptance, enbal, organoleptic tests ABSTRAK Tujuan penelitian ini untuk mengetahui berapa besar kandungan gizi yang terdapat dalam setiap jenis enbal dan uji organoleptik untuk mengetahui seberapa besar daya terima konsumen. Penelitian ini menggunakan pengujian deskriptif dengan lima variabel pengamatan dengan dua kali ulangan yaitu: enbal biasa, enbal kacang, enbal coklat, dan enbal keju. Hasil penelitian menunjukkan bahwa kandungan gizi pada jenis enbal keju yaitu kadar air 7,78%, kadar abu 1,22%, kadar protein 1,39%, kadar lemak 4,29% dan kadar karbohidrat 65,32%. Hasil uji organoleptik dengan tingkat kesukaan panelis tertinggi terhadap rasa yaitu pada jenis enbal keju, dengan nilai 3,46, kesukaan panelis tertinggi terhadap tekstur yaitu pada jenis enbal kacang dengan nilai 2,73. Kesukaan panlies secara menyeluruh atau overall yang tertinggi terdapat pada jenis enbal keju dengan nilai 3,56. Kata kunci: daya terima konsumen, enbal, uji organoleptik
Kajian Penambahan Konsentrasi Susu Skim Terhadap Mutu Minuman Yogurt dari Limbah Air Cucian Beras Lokal Arjuman Leko; Vita N Lawalata; Sandriana J Nendissa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.2.49

Abstract

Water from the washing of rice during rice cooking process is considered wastewater. This rice cleansing water contains nutrients such as carbohydrates, proteins and B1 vitamin which alternatively can be used to make yogurt drink with the addition of skim milk. The purpose of this research was to obtain the exact skim milk concentration to produce the best quality of yogurt drink from rice cleansing water. A completely randomized experimental design with three levels of skim milk concentrations i.e.: 5, 10, and 15% with three replications were applied in this research. Observed variables include total acid, protein, fat, and total bacteria content, as well as an organoleptic test (viscosity, consistency, flavor, and taste). The 10% skim milk concentration was found to be the best treatment resulting in yogurt drink with total acid, protein, fat, total bacteria content of 1.11%, 3.54%, 1.55%, and 1.50 CFU/mL respectively, viscosity and taste of the organoleptic of the drink were 3.15 and 3.25 subsequently. Keywords: rice cleansing water, skim milk, yogurt drink
Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw) Rachel Breemer; Syane Palijama; Febry R Palijama
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.2.56

Abstract

Snake fruit (Salaca edulis Reinw) has a taste of sweet and sour, with a strong astringent edge. Snake fruit can be processed into chips in order to prolong its shelf life. Fruit chips processed with vacuum frying technology does not compromise the form, taste, colour, and aroma of the native fruits. However, in an effort to obtain crisp and tasteful snake fruit chips, the temperature of the vacuum frying process should be adjusted accordingly. Results showed the frying temperature of 70°C resulted in the chips which had Vitamin C, total acidity, and moisture contents of 0.11 mg, 16.05%, and 12.74%, respectively. When chips were fried with 80°C, the resulting product had a Vitamin C of 0.12 mg, total acidity of 16.14%, and moisture of 14.02%. Whereas chips with lower Vitamin C, total acidity, and moisture contents of 0.09 mg, 8,54%, and 6.01%, subsequently resulted from frying with 90°C. Keywords: chips, snake fruits, vacuum frying
Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit Erynola Moniharapon; Priscillia Picauly; Leonorang Lelmalaya
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.2.60

Abstract

This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.

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