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Jurnal AGROTEKNOLOGI

JAGT
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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.

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Articles 10 Documents

Search results for , issue "Vol 10 No 01 (2016)" : 10 Documents clear

PENGGUNAAN α-AMILASE DAN VARIASI LAMA HIDROLISIS PADA PEMBUATANTEPUNG GLUKOMANAN DARI UMBI GEMBILI (Dioscorea esculenta L.) Herlina Herlina; Bambang Herry Purnomo; Mukhammad Fauzi; Fikri Arsyl Rambe
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

This study aimed to determine the effect of α-amylase concentration and hydrolysis time to yield, physical, functional, and chemical characteristics of glucomannan flour from Gembili tuber flour.The study was consist of two phases, the making of gembili tuber flour and glucomannan flourproduction using enzymatic method with a concentration of α-amylase (0,4 U/g; 0.8 U/g; 1.2 U/g) and hydrolysis time (1 hour, 2 hours, and 3 hours). The experiment used a randomized block design arranged with two factors and three repetitions. The results showed that interaction between enzyme concentration and hydrolysis time has significant effect on yield with values range from 1.74% to 2.12%, brightness (lightness) range from 56.19 to 60.28, WHC range from 771.47 to 1621.07% , whereas non-significant effect on the OHC range from 733.20 to 788.20%, the water content range from 9.57 to 12.78%, ash content range from 3.05 to 3.23%, protein content range from 8.26 to 8.57%, glucomannan levels range from 52.06 to 56.17%, and a viscosity range between 107.34 to 127.59 mp.Keywords: gembili tuber, α-amilase, hydrolysis time, glucomannan flour

PERTANIAN PERKOTAAN : URGENSI, PERANAN, DAN PRAKTIK TERBAIK Ahmad Rifqi Fauzi; Annisa Nur Ichniarsyah; Heny Agustin
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

As the cities become more attractive to people, it is predicted that in 2020 there will be around 75% of population live in the cities. The direct effects include the increase of city burden due to the poor, the jobless, and the lack access to food. The answer of the problems above could come from urban farming. A number of studies have cited that urban farming are not only solving the problem of access and food availability but also creating new job opportunities and reduce the poverty. The best practices of urban farming have developed in some countries. The case study in Africa shows that urban farming can supply 15-20% of household needs and increase the income up to 27%. Similar results are also found in Asia, America, and Europe, even though each region faces different challenges and barriers. The success of urban farming reaffirm the important roles of agriculture in improving human’s quality. Urban agriculture in Indonesia have started to develop after economic crisis at 1997 and growing rapidly since 2011 with the emergence of communities gardening in the 33 cities and 9 university. But, the development of urban agriculture in Indonesia have barriers include low levels of community participation, extensive land holdings were small, and the lack of government support.Keywords : best practice, role,urban agriculture, urgency

MODEL SISTEM DINAMIS PENILAIAN KINERJA AGROINDUSTRI TEMBAKAU DI PT GADING MAS INDONESIA TOBACCO M. Amirul Ghifarri; Bambang Herry Purnomo; Noer Novijanto
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.858 KB)

Performance is a very important aspect the survival of a company. Optimalize performance of a company is the key of existence. Gading Mas Indonesia Tobacco (GMIT) company is one of the companies in Jemer Regency that export Besuki Na-Oogst tobacco leaf to many countries. One effort, GMIT company to increase competitiveness is assessing performance. To improve its performance, GMIT company declareobjectives in the Work Plant and Budget Based of result in 2014, value of benefict and rendemen has not been reached. This condition requies the evaluation of the performance assessment approach that can improve performance of the company. The aim of this research is build a system dynamic model for performance assesment in GMIT company. The method used in this research is dynamic system method. The approach with this method can determine the behavior of importance variables that change ver time. Simulations done by creating a model based on company’s success area and start in 2015 until 2021. Model was developed by simulatting in several scenarios alternative, optimistic, moderate and pessimistic. Based on the result of data analysis known that the best policy scenario is an optimistic scenario. Optimistic scenario has an average value of dekom production 1463.3 quintals above the basic scenario of 1247.8 quintals per year. The average value of the highest profit of Rp. 4.856.431.700 above the average value of the basic scenario profit of Rp. 4.583.563.100. The average value of the highest employee capabilities with 8.21 point above the base scenario with a value of 6 points.Keywords: performance, PT. GMIT, system dynamic

KARAKTERISASI FENOTIPIK UBI KAYU (Manihot esculenta Crantz) LOKAL SUMATERA BARAT Nova Reskhi Firdaus; PK. Dewi Hayati; Yusniwati Yusniwati
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

This research was conducted from October 2015 through March 2016 in four districts in West Sumatera. The aim of this research was to obtain initial information about the phenotypic variability of cassava accessions in West Sumatra. A survey was conducted in four centres of cassava production in West Sumatra : Koto Tangah, Padang; Batang Anai, Padang Pariaman; Pariaman Selatan, Pariaman; Tilatang Kamang, Agam. Phenotypic characterization was performed of leaves, stem, and tubers, as well as the chemical characterization of cassava tubers. The 15 cassava accessions showed narrow to wide phenotypic variability in leaf, stem and tuber characteristics. Cluster analysis based on qualitative and quantitative characteristics resulted in four groups of cassava with 50 % similarity. A similar result was found based on just quantitative characteristics, whereas using just qualitative characteristics resulted in just three groups.Keywords: Cassava, accessions, characterization, phenotypic, cluster

PENGURANGAN KUNING TELUR PADA BEBERAPA KONSENTRASI GUM XANTHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CAKE BERAS RENDAH LEMAK Ang Arnold Timotius Jonathan; Chatarina Yayuk Trisnawati; Anita Maya Sutedja
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Reducing levels of fat content in reduced fat rice cake can be done by reducing the use of egg yolk. Egg yolk reduction causes the changes of characteristics of reduced fat rice cake so that need the addition of an other compounds that can improve the characteristics of reduced fat rice cake. Gum xanthan can be used to improve the characteristics of reduced fat rice cake is. This research objective to determine the effect of egg yolk reduction and gum xanthan concentration and interaction on physicochemical and sensory properties of reduced fat rice cake. Research design was Randomized Block Design with factorial design that consisted of two factors, namely egg yolk reduction and gum xanthan concentration. Reduced egg yolk consisted of two levels, 60% and 80% from the based formula of egg yolk meanwhile gum xanthan concentration consisted of three levels, 0,1%; 0,2% and 0,3% from the weight of rice flour. The research was conducted in four replications. Data were analyzed using Analysis of Variance at α = 5%. If the ANOVA test showed a significant effect, data were analyzed by Duncan’s Multiple Range Test at α = 5% to determine the level of treatments that gave a significant difference. The results showed the interaction between egg yolk reduction and gum xanthan concentration provided significant effect on moisture content, specific volume, hardness, gumminess and color reduced fat rice cake. Egg yolk reduction provided significant effect on texture characteristics, such as springiness, cohesiveness and chewiness while gum xanthan concentration provided significant effect on texture characteristics, such as chewiness reduced fat rice cake. Egg yolk reduction at gum xanthan concentration variation provided significant effect on preference of color, pore uniformity, softness, taste and swallowability (moistness) reduced fat rice cake. Reduced fat rice cake with 60% egg yolk reduction and 0,1% gum xanthan concentration was the most preferred treatment.Keywords: reduced fat rice cake, egg yolk reduction, gum xanthan

KARAKTERISASI SIFAT KIMIA, PROFIL AMILOGRAFI (RVA) DAN MORFOLOGI GRANULA (SEM) PATI SINGKONG TERMODIFIKASI SECARA BIOLOGI Subekah Nawa Kartikasari; Puspita Sari; Achmad Subagio
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

MOCAF (modified cassava flour) is a product derived from cassava flour that uses the principles of fermented cassava cell modification (Subagio, 2006). During the production of MOCAF, side product in the form of starch has been produced but has not been utilized. This study aimed to assess fermentation lengths using BAL toward chemical characteristics, granule amylography and morphology. The method used was completely randomized design (CRD) with one factor, consisting of fermentation lengths of 0, 24, 48 and 72 hours, and control which were replicated (3) three times. The results of chemical characteristics showed that the longer the value of amylopectin content, total acid, total sugar, the higher the fermentation, while the pH value of reducing sugar, amylose decreased, the granular form was pockmarked and had bigger and bigger size. Amylography of pasta showed the increase in time, temperature, (PV), (TV), (FV) and decrease in (SB) and (BD). By recognizing the amylographic characteristic, the application is easier as an improver ingredient in food products associated with characteristics such as viscosity, shelf life, retrogradation and syneresis. The results showed that the length of fermentation affected the chemical characteristics, granular amylography and morphology of biologically modified starch.Keywords: lactic acid bacteria, modified starch, cassava, improver

PEMETAAN TINGKAT BAHAYA EROSI PADA LEVEL SUB-DAS: STUDI PADA DUA DAS IDENTIK Ika Kartika; Indarto Indarto; Muharyo Pudjojono; Hamid Ahmad
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1455.337 KB)

This research deals with the prediction of erosion level by means of USLE and GIS software. USLE was used to calculate the erosion level at the watershed level, then the result was classified and mapped on the top of ArcGIS. Two similar sub-watersheds (Kloposawit and Rawatamtu) in theeastern part of East Java were used for this study. Input data consist of: (1) ASTER GDEM2 (resolution pixel ± 30m), (2) soil map layer, (3) land uses map, (4) rainfall data, and (5) ground control points. Research procedures include (1) data inventory, (2) analysis using excel and ArcGIS,(3) calculation of erosion level, (4) field survey using GPS, and (5) interpretation. The research result shows that about 56,4 km2 (7,8%) area of Kloposawit sub-watersheds is classified as high and very high erosion level rate. This area cover 8 districts at Bondowoso Regency. Furthermore, at Rawatamtu sub-watershed, high and very high erosion level cover 7 districts in Jember Regency.Keywords: erosion rate, USLE, erosion map, watershed

KARAKTERISTIK FISIK, NILAI GIZI, DAN MUTU SENSORI SOSIS LELE DUMBO (Clarias gariepinus) DENGAN VARIASI JENIS DAN KONSENTRASI BAHAN PENGISI Dyah Riska Anggraini; Tejasari Tejasari; Yhulia Praptiningsih S.
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.768 KB)

Catfish can be processed into food products with high economical value such as a sausage. On the process of making a sausage needs a filler. The amount of the filler needed depends on the basic material and filler used. MOCAF and maizena are potential as the filler because it can hold the water content which is very important to the characteristics of a good and favorable sausage. The objective of this research is to know the exact type and concentration of filler on the process of making a good characteristics dumbo catfish sausage. This research used a complete randomized block design through 2 x 3 factorial pattern. The first factor is the type of filler (5%, 7,5%, and 10% based the % weight of the grinded fish meat), while the second factor is the concentration of the filler content added (% of the weight of the minced fish meat) covering 3 level of treatments as follows: 5% (B1), 7.5% (B2), 10% (B3).The data is analyzed by ANOVA and if there is a differences, it is continued by DMRT 5% test. The sensory data was processed using chi square test. Best treatment is decided by effectivity test. The best sausage treatment is proximate tested. The result shows that A1B1 (MOCAF 5%) is the best treatment. The sausage demonstrated lightness value of 71,41; texture value 174,87 g/5mm; cooking loss 0,0416%; the sliced visible is compact; water content 64,76%; protein content 17,96% ; fat content 4,88%; ash content 1,25%; carbohydrate content 10,10%; sensory of preference color 64%; taste 76%; texture 64%; aroma 40% and overall 68%.Keywords: catfish sausage, filler, sausage quality

KARAKTERISASI TABLET EFFERVESCENT SARANG SEMUT (Myrmecodia tuberosa) – ROSELLA (Hibiscus sabdarisffa L.) BERBAHAN PENGISI MALTODEKSTRIN DAN DEKSTRIN Irma Purwati; Sih Yuwanti; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The aims of this study were to determine the characteristics of effervescent tablet using anthill-rosella ratio with maltodextrin and dextrin as a filler, and to determine the treatment with the best characteristics of effervescent tablets anthil and rosella. Anthill - rosella ratio which used in this study were 100: 0, 90:10, 80:20, 70:30, and 60:40. The results showed that anthill - rosella ratio, maltodextrin and dextrin as fillers significantly affect the characteristics of effervescent tablets. The as increated the rosella concertration, the lightness, total polyphenols and antioxidant activity were decreased, and chroma, hue, moisture content, hygroscopicity, solubility time and total anthocyanins were increased. The use of maltodextrin as filler in effervescent tablets anthill - rosella produced higher polyphenols, anthocyanins and antioxidants activity than dextrin. The best treatment of anthill - rosella ratio was 70:30 with maltodextrin as filler. That effervescent tablet had water content of 12.32%, hygroscopicity of 4,12%, soluble time of 73,15 seconds, Lighness (L) of 70,54, Chroma (C) of 20,85, Hue (H) of 89,58 (Yellow Red), polyphenol content of 5,9 mg GAE /g, anthocyanin content of 0,38 mg/g and the antioxidant activity of 53,97%.Keywords: effervescent tablet, anthill, rosella, filler, maltodextrin, dextrin

EFIKASI PROPOLIS LEBAH Trigona sp. SEBAGAI BAHAN EDIBLE COATING UNTUK PERLINDUNGAN PASCA PANEN BUAH PISANG AMBON LUMUT (Musa acuminata L.) Imam Fathurrahman; Ramadhani Eka Putra
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

This study aimed to determine the efficiency of the use of propolis as a biocoating for post-harvest bananas in order to extend shelf life. This study used local banana that typical in Indonesia, Moss banana (Musa acuminata) and the propolis bee Trigona laeviceps, which is also produced by local agriculture, with a concentration of application 5%, 10%, 15%, coating using 70% ethanol as a positive control, and bananas without coating as a negative control. Observation parameters that measured are weight loss, pulp to peel ratio, size, color, fruit temperature, cell death, fruit firmness, total soluble solid (TSS), sucrose content, vitamin C, and potassium content on days 0, 3, 6, 9, 12, 15, 18 and 21 after coating. The results showed that coating using 5% propolis significantly extend the shelf life compared to the control by slowing the increase in fruit maturity index (color), weight loss, size loss, pulp to peel ratio, fruit temperature, pulp softening, and increased levels of vitamin C. Treatment process itself does not have a significant effect on changes in the value of TSS and sucrose during the storage period.Keywords: propolis, moss banana, post-harvest protection.

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