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INDONESIA
Jurnal AGROTEKNOLOGI
Published by Universitas Jember
ISSN : 19781555     EISSN : 25024906     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Agroteknologi terbit 2 (dua) nomor per volume, dan mempublikasikan hasil penelitian dalam bidang ilmu dan teknologi pertanian yang mencakup teknologi hasil pertanian, enjiniring pertanian, dan agroindustri. Selain itu, dimungkinkan membahas berbagai ulasan ilmiah, resensi buku, komunikasi singkat, dan paket industri yang terkait dengan agroteknologi.
Arjuna Subject : -
Articles 12 Documents
 1   2 
Search results for , issue "Vol 1 No 02 (2007)" : 12 Documents clear
PURIFIKASI DAN KARAKTERISASI FITASE HASIL FERMENTASI Aspergillus niger PADA MEDIA CAIR . Miswar
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Phytases are enzymes that sequentially remove phosphate groups from myo-inositol 1,2,3,4,5,6-hexakisphosphate (phytate), and are the main storage form of phosphate in plants. It has been produced an extracellular phytase from a wild type Aspergillus niger in a submerged culture. The phytase was purified in two steps by using ammonium sulphate precipitation (0-50% and 50-80% saturation) and DEAE-Cellulose column chromatography. Under these experimental condition, the phytase could be purified at 30 folds. The enzyme showed a maximum catalytic value at pH 5.0 and optimum temperature at 600C. Based on a lineweaver-Burk equation, the purified phytase had the Km and Vmax value by 0.42 mM and 15.2 Pi hour-1 mg protein-1, respectively. The ability of the phytase to hydrolyze phytic acid in maize powder was higher than phytic acid in soybean powder. Keywords: phytase, phytic acid, Aspergillus niger
NILAI GIZI DAN KARAKTERISTIK FISIK SERTA FISIKOKIMIA PATI UMBI SUWEG (Amorphophalus campanulatus) . Tejasari
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Suweg (Amorphophalus campanulatus Deene) starch could be one of local alternative foodstuff for food diversification. Knowing its characteristic is important especially for determination its storage method, its processing technology, and suitability kinds of processed food. This study was conducted to determine its physical and physicochemical characteristics, and its nutritional value. The experiment showed that one-kilogram of fresh suweg tuber root yielded 73.5 gram of starch. Suweg starch has white color expressed by 97.3 whiteness degree. Its granule is polygonale irregular form, and has about 20-30 μm size. The starch has space density by 0.69, and its pouring makes at an angle of 39.60 o. Its gel consistency is soft(96.44mm). Other physicochemical characteristics of the starch are low paste viscosity, water absorption, and water soluble value by 0.0056 pa.det, 2.15 , 0.05 percent, respectively. These characteristics are suitable for food that do not need high blow up in nature, such as biscuit and noodles. Suweg starch is nutritious foodstuff, especially its high carbohydrate, sufficient fat, and mineral contains, respectively by 87.2, 5.5 , 1.6 g per 100 g in starch on dry basis (d.b). Suweg starch still have protein (0.6 percent) and crude fibre (0.04 percent). Keywords: suweg starch, physics and physicochemical characteristics, nutritional value
EVALUASI PERUBAHAN KADAR AIR, TEKSTUR, DAN RASA SAGU LEMPENG DALAM BERBAGAI KEMASAN PLASTIK SELAMA PENYIMPANAN Zita L. Sarungallo; Budi Santoso; P. Istalaksana; Yovenie I.M. Unenor
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The objectives of the research were to determine kinds of suitable plastic packaging to keep five sago lempeng formulations, and to examine the changes of sago lempeng characteristics during storage. Three kinds of plastics used were Polyvinyl chloride (PVC), Polyethylene (PE) and Polypropylene (PP). The five sago lempeng formulations were (1) 100% of sago starch (control); (2) 70% of sago starch and 30% of coconut (F1); (3) 70 % of sago starch, 10% of wheat flour, 10% of soybean flour and 10% of skim milk (F2); (4) 70% of sago starch, 10% of wheat flour, 10% of skim milk, and 10 % of coconut (F3); and (5) 70% of sago starch, 10 % of soybean flour, 10 % of skim milk, and 10 % of coconut (F4). Results of the study revealed that PE plastic was better in preventing sago lempeng to absorb water dan oxygen, compared to PVC and PP. In addition, the use of PE plastic was able to maintain flavor dan self life of sago lempeng during storage for a period of 16-32 weeks. During the storage, texture of the sago lempeng was the first physical properties changed, with the fastest change occurred in F2. This was because the addition of hydrophilic soy bean flour and hygroscopic skim milk that made the products was easier to absorb water. Keywords: sago lempeng formulation, plastic packaging, and sago characteristics
ELIMINASI PROTEIN SECARA ELEKTROFORESIS PADA PEMBUATAN GULA KELAPA . Giyarto
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Coconut palm sugar, sweetener, brown color and aroma agent, is produced by cooking of nira. On the other hand, the developing business of coconut palm sugar still has problem on the several of its quality, especially on the brown color appearance caused by high intensity of browning reaction and the usage of food additive agent. High intensity of browning reaction could be reduced by elimination of protein molecules in nira through electrophoresis technique. The objectives of this research are to identify the electrophoresis conditions i.e pH, voltage supply, and duration that eliminate the greater protein molecules; and to analyze the influences of this treatment on the coconut palm sugar qualities. Result of the research showed that electrophoresis treatment performed on the following conditions : pH 7, and voltage supply 100 volts for 5 hours, was eliminated the protein molecules of nira effectively, which could increased the total sugar and glucose, but decreased the Maillard reaction, Na-bisulphate consumption, and the color of coconut palm sugar. Keywords: nira, coconut palm sugar, electrophoresis
EFEK KONDISI PERTUMBUHAN TERHADAP PRODUKSI -GLUKAN OLEH EPICOCCUM NIGRUM SECARA KULTUR BATCH DALAM CONTINUOUSLY STIRRED TANK REACTOR (CSTR) . Jayus; Sony Suwasono; . Giyarto
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Batch culture fermentation in CSTR system was operated under different agitation speeds and aeration rates in attempt to optimize production of -glucan from Epicoccum nigrum. It was found that its production was influenced by both of the agitation speed and aeration rate. However, the yields obtained were lower compared to that in shake flask culture, indicating that E. nigrum is sensitive to agitation speed and aeration rate. Keywords: E. nigrum, -glucan, batch culture fermentation in CSTR
IDENTIFIKASI MIKROBIA PADA FERMENTASI BIJI KOPI ARABIKA (Coffea arabica Linn) Erryana Martati
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Mucilage in coffee bean should be removed because it inhibits coffee bean drying. One way of removing mucilage is by fermentation. Microbes presented naturally during coffee fermentation can utilize organic substances in coffee bean and produces mucilage. During fermentation, pectin, the main component in mucilage, can be hydrolyzed by pectinolytic microorganism. The aim of this research is to identify the microbes involved during coffee fermentation. The fermentation was done in laboratory with 2 replications, and samples were analyzed for identifying the type of microorganisms. The analysis showed that the microbes found during Arabica coffee fermentation were bacteria, lactic acid bacteria, yeast, and fungus. Kinds of bacteria group were Bacillus, Acinetobacter, Enterobacteriae and Moraxella. Type of the Lactic acid bacteria were Lactobacillus and Leuconostoc mesenteroides. Group of yeast were Zygoascus Hellenicus, Candida halonitratophila, and Torulaspora delbrueckii. Fungi group were Penicillium citrinum, Penicillium janthinellum, Aspegillus niger, Verticillium glaucum, Verticillium terrestre and Acremonium vitis. Bacillus sp and Enterobacteriaceae have an important role in pectin degradation. Possibly the fungus do not have roles in coffee fermentation since they grow at surface part during fermentation. Keywords: coffee fermentation, microorganism, Arabica coffee
PENGARUH JENIS KAPANG DAN PENAMBAHAN Lactobacillus plantarum KIK TERHADAP MUTU SUFU . Nurhayati; Betty Sri Laksmi Jenie; Harsi D. Kusumaningrum
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu followed by aging in saturated brine solution. The aims of the research were to obtain the best indigenous mold strain for sufu fermentation and to produce the low salt sufu by applying Lactobacillus plantarum kik during aging. Four indigenous mold strains were used i.e Rhizopus oligosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans. To produce the low salt sufu, the salt concentrations applied were varied in the range of 6% - 12% and by combination of 3% (v/v) L. plantarum kik. The results showed that the fermentation time of pizi was influenced by the mold species. Further sensory evaluation (Balance Incomplete Block Rating Design) on the hedonic rating of sufu revealed that aging in 9% brine and application of 3% (v/v) L. plantarum kik produced the most preferred sufu by the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quality for three weeks. Keywords: pizi, sufu, fungal, Lactobacillus plantarum kik
EVALUASI SIFAT FISIK NUGGET BERBAHAN BAKU SURIMI BELUT (Monopterus albus) Iin Khusnul Khotimah; Dewi Kartika Sari
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

An experiment on nugget processing using surimi of eel fish had been done. Aim of the experiment was to find the best concentration of cassava starch (tapioca) for increasing the usage of eel fish and enhancing its sensory quality. The experiment was completely randomized with four treatments of tapioca concentration (20%, 30%, 40% and 50% w/w). The data showed that the different tapioca concentration do not influence water and protein content of nugget product, nevertheless the different concentration of tapioca affected organoleptic quality of nugget. Concentration of tapioca treatment by 20% resulted the best quality of fish nugget product, and was most likely than the other three concentrations. The average of its organoleptic score for color, flavor, texture, and taste were 5.20 (like), 4.30 (rather like), 4.85 (like), and 5.40 (like), respectively. Keywords: nugget, surimi, eel fish
EVALUASI JENIS PENGISI DAN RASIO MADU : BAHAN PENGISI DALAM PEMBUATAN BUBUK MADU DENGAN METODE PENGERINGAN BUIH Veronica Lydia; Simon Bambang Widjanarko; Siti Narsito Wulan
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Madu merupakan komoditas yang banyak diperlukan industri farmasi, kosmetik, dan makanan, di samping konsumsi sehari-hari. Penggunaan madu dalam industri pangan semakin meningkat. Penyediaan madu dalam bentuk bubuk dapat mempermudah penggunaan madu. Untuk membuat bubuk madu diperlukan bahan pengisi. Jenis pengisi dan rasio madu: pengisi dalam pembuatan bubuk madu dievaluasi berdasarkan sifat fisik, kimia, dan organoleptik. Jenis pengisi yang digunakan adalah maltodekstrin dan dekstrin; dengan rasio madu: pengisi 70:30, 60:40, dan 50:50. Mutu bubuk madu terbaik berdasar sifat fisikokimia didapatkan dari kombinasi jenis pengisi maltodekstrin dengan rasio madu: pengisi = 60:40. Mutu terbaik berdasar sifat organoleptik dihasilkan dari kombinasi maltodekstrin dengan rasio madu: pengisi 50:50. Kata kunci: bubuk madu, pengeringan buih, rasio bahan pengisi
TINGKAT KEEFEKTIFAN LACTOPEROXIDASE SYSTEM (LPS) UNTUK MEMPERPANJANG LAMA SIMPAN SUSU SEGAR Fitriyono Ayustaningwarno; Bernadetha Soedarini; Ita Sulistyawati; Gijsbert Peter Eijhusen
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Fresh milk is high risk food since it is susceptible to microorganism spoilage. Without appropriate handling, fresh milk will spoil in short time. Lactoperoxidase is an enzyme that in its nature in milk was not an antibacterial, but can be activated to be an antibacterial. The method is used to activate lactoperoxide for milk preservation known as lactoperoxidase system (LPS). This experiment aims to identify LPS effectiveness in two different temperatures. Fresh milk sample, obtained from Nyatnyono Village, Ungaran Central of Java. Fresh milk storage duration was compared between milk without LPS in room temperature (25-28oC), milk without LPS in refrigerator temperature (5-10oC), milk with LPS in room temperature, and milk with LPS in refrigerator temperature. The total bacterial cells (TPC), Salmonella count ,and Eschericia coli count, and pH were examined. Total bacteria in all treatments were increased, except in LPS at refrigerator temperature that have storage duration until 20 hours. In the all of treatments, Salmonella counts were increased rapidly except in milk with LPS at refrigerator temperature that have storage duration until 8 hours. However, E. coli could growth well in all treatments during storage. The pH value can be kept below 6 in all treatments, except in milk without LPS at room temperature. Keywords: effectiveness of lactoperoxidase system, storage duration

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