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Agritechnology : Jurnal Teknologi Pertanian
Published by Universitas Papua
ISSN : 2615885X     EISSN : 26204738     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology
Agritechnology with registered number ISSN 2620-4738 (print) and ISSN 2615-885X (online) is a scientific journal that publishes research results in the fields of food and agricultural products, agricultural and bio-system engineering, and agro-industrial technology. This journal was published by the Faculty of Agricultural Technology, University of Papua, Manokwari, West Papua.
Arjuna Subject : -
Articles 5 Documents
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Search results for , issue "Vol 7 No 2 (2024): Volume 7 Nomor 2 (Desember) 2024" : 5 Documents clear
Kajian Produksi Tapioka pada Industri Kecil di Kabupaten Manokwari Berbasis Kesetimbangan Bahan (Studi Kasus pada IKM Kharisma) Aman, Wilson Palelingan
Agritechnology Vol 7 No 2 (2024): Volume 7 Nomor 2 (Desember) 2024
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v7i2.127

Abstract

The cassava processing industry in Manokwari has been limited to utilizing tapioca products for food purposes. While some of the cassava derivative products produced by the tapioca industry have the potential as non-food products such as feed and bioenergy. To determine the feasibility of utilizing the products of the tapioca industry, a quantitative overview is needed through material mass balance analysis. A quantitative overview of the tapioca industry process in Manokwari is not yet available. Mass balance analysis can provide an overview of material inputs and outputs in the tapioca industry production system. This study aims to obtain a quantitative picture through mass balance analysis of materials in the tapioca industry in Manokwari. This research was conducted using the observation method in the tapioca industry of IKM Kharisma SP 5 Manokwari. The results of the study provide a quantitative description of the material flow process during the production process. From 1778 kg of cassava, 1388 tubers (78.17%) and 388 kg of skin waste (21.83%) were obtained. The amount of wet starch produced from these tubers was 550 kg (40.28%), while the waste in the form of onggok was 448 kg (49.92%). The amount of dry starch (tapioca) produced was 329 kg or 23.70%. Based on the results of the study, it can be concluded that mass balance analysis can describe the quantitative process of each stage and the overall tapioca production process at IKM Kharisma in Manokwari.
Analisis Keuntungan dan Break Even Point ( BEP) Studi Kasus pada Industri Keripik Pisang Tunas Jaya di Manokwari Kurniawan, Aceng
Agritechnology Vol 7 No 2 (2024): Volume 7 Nomor 2 (Desember) 2024
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v7i2.128

Abstract

Abstract Small and medium industries (SMEs) play an important role in the Indonesian economy, especially in creating jobs and driving regional economic growth. One of the growing sectors is the snack food industry, including banana chips. This study aims to analyze the level of profit and Break Even Point (BEP) in the Tunas Jaya Banana Chips Industry in Manokwari Regency. A quantitative descriptive approach was used through primary and secondary data collection. The results showed that the total monthly income of this industry reached IDR 16,000,000, with a total cost of IDR 10,380,000. From this calculation, a profit of IDR 5,620,000 per month was obtained. The BEP analysis showed that the break-even point was achieved at the sale of 397 packs with a minimum income of IDR 7,940,000. With an actual production of 800 packs per month, the industry has exceeded BEP and obtained stable profits. This study provides strategic recommendations for business actors in managing finances and improving operational efficiency, including managing fixed and variable costs, to encourage sustainable business growth. Keywords: Chips industry, profit, BEP
Karakterisasi Senyawa Caulersin, Caulerpol, Caulerpenyne dan Farocaulerpin Pada Alga Hijau (Caulerpa racemosa) dari Manggewa Pulau Mansinam Manokwari dengan Pendekatan Uji In Silico Rumayomi, Esterlina; Wattimury, Dougklas; Hutasoit, Hostalige
Agritechnology Vol 7 No 2 (2024): Volume 7 Nomor 2 (Desember) 2024
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v7i2.129

Abstract

In some Asian cultures, C. racemosa is utilized through Traditional Medicine where it is used as a source of nutrition and is thought to have health benefits, including antioxidant and anti-inflammatory properties. One of them is treating digestive problems, which is carried out by several traditional medicine practices using C. racemosa to help overcome digestive problems or to improve intestinal health because of its fiber content. The bioactive compounds in Caulerpa racemosa play an important role, one of which is the compounds Caulersin, Caulerpol, Farocaulerpol and Caulerpenyne which are a group of compounds known as glucosinolates, which have various biological activities including the potential for health. This research method was carried out in an exploratory descriptive manner using an online database with the Windows 10 system, namely SwissADME, PubChem and PASSonline. The ingredients consist of 4 structures of C.racemosa bioactive compounds, namely: Caulersin, Caulerpol Farocaulerpol and Caulerpenyne which were obtained from the PubChem database. Based on research results, it shows that the bioactive compounds Caulersin and Caulerpol have the ability to act as hydrogen bond donors and acceptors, which shows that they are more polar and soluble in water, this has the potential to increase interactions with other molecules or proteins which can influence biological activity. Meanwhile, the absorption (GI Absorption) is only found in the compounds Caulersin, Caulerpol and Farocaulerpine, showing high absorption ability so that it can be absorbed well into the blood circulation after consumption. Overall compounds 1,2 and 3 showed good potential in terms of absorption, solubility and biological interactions. Meanwhile, the Caulerpenyne compound requires further research to understand its properties and capabilities.
Karakteristik Fisikokimia Sirup Glukosa dari Sagu (Metroxylon sp) Lokal Papua yang Diproduksi Secara Enzimatis Napitupulu, Mery; Sarungallo, Zita; Situngkir, Risma U; Iriani, Fitri; Hutagaol, Jhon; Ginting, Dewi
Agritechnology Vol 7 No 2 (2024): Volume 7 Nomor 2 (Desember) 2024
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v7i2.130

Abstract

Jenis pati sagu (Metroxylon sp.) yang tumbuh di Papua dan Papua Barat sangat beragam, yang berpotensi untuk diolah menjadi sirup glukosa dengan cara enzimatis. Penelitian ini bertujuan untuk mmenghasilkan sirup glukosa secara enzimatis dari pati sagu yang berasal dari 4 sentra produksi yaitu Kabupaten Manokwari, Teluk Bintuni, Wasior dan Serui; dan menentukan karakteristik fisikokimia dari pati sagu, serta sirup glukosa yang dihasilkan. Metode yang digunakan dalam penelitian ini adalah metode eksperimen, dengan rancangan acak kelompok (RAK). Perlakuan terdiri dari empat jenis pati sagu dari empat lokasi di Provinsi Papua dan Papua Barat yaitu Kabupaten Manokwari (P1), Kabupaten Teluk Bintuni(P2), Kabupaten Wasior (P3), dan Serui (P4). Produksi sirup glukosa dilakukan secara enzimatis menggunakan enzim α-amilase dan Glukoamilase. Hasil penelitian ini menunjukan sifat fisikokimia pati sagu asal 4 Kabupaten memiliki kadar air 12,36-13,44%, kadar abu 0,02-0,07% (basis kering, bk), kadar pati 81,49-84,19% (bk), amilosa 36,8-36,55% (bk), amilopektin 46,86-47,23% (bk), dan derajat asam 1,73-1,80 ml NaOH 1N/100g), telah memenuhi syarat mutu pati sagu SNI-1995. Proses pembuatan sirup glukosa pati sagu secara enzimatis melalui dua tahap yaitu likuifikasi menggunakan α-amilase 0,1% dengan suhu 90oC selama 50 menit, dan sakarifikasi menggunakan glukoamilase 0,08% pada suhu 50oC selama 24 jam, dilanjutkan dengan tahap evaporasi. Sirup glukosa yang dihasilkan memiliki warna coklat tua-agak kuning; aroma normal; rasa manis, dengan rendemen (66,09-71,11%), dengan kadar air (12,37-18,76%), kadar abu (0,05-0,06%), gula pereduksi (47,18-53,03 μg/ml), dan total padatan terlarut (51,10-69,05 oBrix) yang telah memenuhi standar SNI-2013. Semakin putih pati sagu cenderung menghasilkan warna sirup glukosa yang semakin terang.
Karakteristik Fisikokimia Sirup Glukosa dari Sagu (Metroxylon sp) Lokal Papua yang Diproduksi Secara Enzimatis Napitupulu, Mery; Sarungallo, Zita; Situngkir, Risma U; Iriani, Fitri; Hutagaol, Jhon; Ginting, Dewi
Agritechnology Vol 7 No 2 (2024): Volume 7 Nomor 2 (Desember) 2024
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v7i2.130

Abstract

Jenis pati sagu (Metroxylon sp.) yang tumbuh di Papua dan Papua Barat sangat beragam, yang berpotensi untuk diolah menjadi sirup glukosa dengan cara enzimatis. Penelitian ini bertujuan untuk mmenghasilkan sirup glukosa secara enzimatis dari pati sagu yang berasal dari 4 sentra produksi yaitu Kabupaten Manokwari, Teluk Bintuni, Wasior dan Serui; dan menentukan karakteristik fisikokimia dari pati sagu, serta sirup glukosa yang dihasilkan. Metode yang digunakan dalam penelitian ini adalah metode eksperimen, dengan rancangan acak kelompok (RAK). Perlakuan terdiri dari empat jenis pati sagu dari empat lokasi di Provinsi Papua dan Papua Barat yaitu Kabupaten Manokwari (P1), Kabupaten Teluk Bintuni(P2), Kabupaten Wasior (P3), dan Serui (P4). Produksi sirup glukosa dilakukan secara enzimatis menggunakan enzim α-amilase dan Glukoamilase. Hasil penelitian ini menunjukan sifat fisikokimia pati sagu asal 4 Kabupaten memiliki kadar air 12,36-13,44%, kadar abu 0,02-0,07% (basis kering, bk), kadar pati 81,49-84,19% (bk), amilosa 36,8-36,55% (bk), amilopektin 46,86-47,23% (bk), dan derajat asam 1,73-1,80 ml NaOH 1N/100g), telah memenuhi syarat mutu pati sagu SNI-1995. Proses pembuatan sirup glukosa pati sagu secara enzimatis melalui dua tahap yaitu likuifikasi menggunakan α-amilase 0,1% dengan suhu 90oC selama 50 menit, dan sakarifikasi menggunakan glukoamilase 0,08% pada suhu 50oC selama 24 jam, dilanjutkan dengan tahap evaporasi. Sirup glukosa yang dihasilkan memiliki warna coklat tua-agak kuning; aroma normal; rasa manis, dengan rendemen (66,09-71,11%), dengan kadar air (12,37-18,76%), kadar abu (0,05-0,06%), gula pereduksi (47,18-53,03 μg/ml), dan total padatan terlarut (51,10-69,05 oBrix) yang telah memenuhi standar SNI-2013. Semakin putih pati sagu cenderung menghasilkan warna sirup glukosa yang semakin terang.

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