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AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN
Published by Universitas Widya Mataram
ISSN : 25483757     EISSN : 26207508     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Agrotech Journal with registered number ISSN 2548-3757 (print) and ISSN 2620-7508 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology. This journal is published by Faculty of Food Technology, Universitas Widya Mataram, Yogyakarta.
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Articles 93 Documents
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PENGARUH KOMPOSISI MEDIA TANAM DAN DOSIS PUPUK NPK TERHADAP PERTUMBUHAN TANAMAN TALAS (Colocasia esculenta L.) Eko Prayogo; Sartono Joko Santosa; Kharis Triyono; Siswadi
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2391

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh komposisi media tanam pupuk kandang ayam dan dosis pupuk NPK serta interaksinya terhadap pertumbuhan tanaman talas (Colocasia esculenta L.). Penelitian dilaksanakan pada 9 Maret sampai dengan 27 September 2026 di Kebun Benih TPH Tohudan Surakarta menggunakan Rancangan Acak Lengkap (RAL) faktorial 4×4 dengan 3 ulangan. Faktor pertama adalah komposisi media tanam: M0 (tanah/kontrol), M1 (1:1:1), M2 (1:1:2), dan M3 (1:2:1), sedangkan faktor kedua adalah dosis NPK: 0, 200, 400, dan 600 kg/ha. Parameter yang diamati meliputi tinggi tanaman, panjang batang, panjang daun, jumlah daun, diameter batang, berat berangkasan basah, dan berat berangkasan kering, yang dianalisis menggunakan ANOVA dan uji Beda Nyata Jujur (BNJ) 5%. Hasil penelitian menunjukkan bahwa: (1) media tanam berpengaruh sangat nyata terhadap panjang daun, diameter batang, berat berangkasan basah, dan berat berangkasan kering; (2) dosis NPK tidak berpengaruh nyata terhadap seluruh parameter yang diamati; serta (3) terdapat interaksi yang nyata antara perlakuan, dengan interaksi yang berbeda nyata pada parameter diameter batang dan interaksi yang sangat berbeda nyata pada parameter panjang daun.
PENGARUH KOMBINASI TEPUNG TERIGU DENGAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK KIMIA, SENSORI KUE PUKIS Shaka Sakti Prasetyo; Eman Darmawan; Masrukan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2392

Abstract

This study investigated the effect of combining wheat flour and red bean flour on the chemical and sensory characteristics of pukis cake, aiming to identify the optimal concentration of red bean flour. A Randomized Complete Block Design (RCBD) with one factor and six treatment levels was applied. Sensory attributes evaluated included taste, aroma, color, texture, and overall acceptance, while chemical analyses measured moisture content, total dietary fiber, and anthocyanin levels. Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that red bean flour significantly influenced both chemical and sensory properties. Dietary fiber increased from 2.35% to 6.83%, and anthocyanin content rose from 2.06 mg/100g to 14.09 mg/100g. Moisture content showed no significant difference among treatments. Sensory qualities such as aroma, color, texture, and overall acceptance improved with higher concentrations of red bean flour, while taste remained favorable. Treatment P4 produced the best overall results, indicating it as the most optimal formulation. These findings demonstrate the potential of red bean flour as a functional ingredient in enhancing the nutritional and sensory value of traditional bakery products like pukis cake.
Pengaruh Substitusi Daging Ayam Dengan Tempe Terhadap Daya Terima Nuget Ilham Rizky Putra Wijaya; Eman Darmawan; Masrukan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2393

Abstract

This study aims to determine the effect of tempeh substitution on the chemical, physical, and organoleptic quality of chicken nuggets. The design used was a Completely Randomized Design (CRD) with one factor, namely the tempeh:chicken ratio (0:250, 100:150, 150:100, 200:50, 250:0) and three replications. The parameters tested included water content, ash, protein, fat, crude fiber, texture (chewyness), and organoleptic tests (color, aroma, taste, texture, and overall preference) by 30 panelists. Data were analyzed using ANOVA and further Duncan's Multiple Range Test (DMRT) 5%.The results showed that increasing tempeh substitution decreased the water, ash, and protein content, but increased the fat and crude fiber content. The texture of the nuggets became less chewy, and the organoleptic scores for color, aroma, taste, texture, and liking also decreased. The product most preferred by panelists was a nugget with a composition of 150 g tempeh and 100 g chicken, with a liking score of 3.66. This product has a light golden yellow color (3.63), a distinctive aroma of chicken nuggets (3.63), a chicken nugget taste (3.56), and a slightly hard texture (3.43). The chemical and physical compositions were water content 48.85% (wb), ash 1.61% (db), protein 12.12% (db), fat 4.31% (db), crude fiber 7.37% (db), and elasticity 15.78 mm. This research shows that tempeh has the potential as a raw material for healthy nuggets and an alternative functional food.

Page 10 of 10 | Total Record : 93

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