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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.

Arjuna Subject : -

Articles 9 Documents

Search results for , issue "Vol 10 No 02 (2016)" : 9 Documents clear

PEMBUATAN CIWEED (CILOK-SEAWEED) SEBAGAI ALTERNATIF PANGAN SEHAT DAN BERGIZI Rizka Rian Fauziah; Novita Santi Lovabyta; Wulan Suci Wahyuningtyas
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Cilok is one of local food from West Java which is favoured by all community. Originally, cilok made from “aci” (tapioca starch), meat, and spices. The proportion of “aci” is greater than meat, usualycilok production use 10% of meat by raw material. Problem that usually found in cilok manufacturing in Indonesia is the used of non-permitted food additive, such as borax. The use of borax in cilok manufacture is to improve the texture (chewy) and as preservative. Cilokconsumers generally prefercilok that has a chewy texture. One alternative that can be used to improve the chewy texture oncilok is the use of seaweed. The addition seaweed on cilok manufacturing also improves nutrition and functional properties of cilok. In this research, the cilok that produce by additiof of seaweed we call “ciweed”. The results of the proximate analysis on ciweed showed that moisture, ash, fat, proteinand carbohydrate content respectively by 55.76%; 2.3%; 0.24%; 3.33% and 38.37%. In 100 gof Ciweedcontain energy as much as 306.7 kcal. Based on the economic analysis, ciweed manufacture is highly prospective for further development into a business because the B/C ratio is 1, 56. Keywords: cilok, ciweed, seaweed,healthy and nutrious food

KARAKTERISASI TEPUNG BUMBU BERBASIS MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN MAIZENA DAN TEPUNG BERAS Muhammad Afifudin Anwar; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Spice flour is one of the ready-made products are produced from a mixture of flour and seasoning. The base material used are MOCAF (Modified Cassava Flour), cornstarch, rice flour and food additive or seasoning. The aims of this study are to determine influence of the addition of cornstarch and rice flour on the spice flour from MOCAF and its application on fried tempeh products and the addition of cornstarch and rice flour from effectiveness test from physical and chemical characteristics and the application in the spice flour products fried tempeh. Design experimental that used to this study was using Complete Randomized Design (CRD) one factor. The formulas i.e. MOCAF with 50% concentration added cornstarch (30%, 25%, 20%, 15% and 10%) and rice flour (10%, 15%, 20%, 25% and 30%) and spice flour were used to. The result show is a the best formulation consisted of fried tempeh products and spice flour using MOCAF 50%, cornstarch 30 % and rice flour 10% with characteristic of viscosity 8.05 mp; WHC 90.93%; OHC 109.77%; ash content 6.06%; protein content 1.80%; and starch content 81.67%. The characteristic of fried tempeh result in lightness (L*) 57.82; adhesiveness 48.78%; moisture content 14.99% and fat content 30.11%. in sensory evaluation the most acceptable colour of fried tempeh was 3.88 (heading like), aroma 3.84 (heading like), 3.68 (heading like), favorite texture 3.32 (kinda like) and overall 3.68 (heading like). Keywords: Spice flour, MOCAF, cornstarch, rice flour

EVALUASI EFEKTIVITAS PROSES PRODUKSI KARET REMAH DAN RIBBED SMOKED SHEET BERDASARKAN NILAI OVERALL EQUIPMENT EFFECTIVENESS (OEE) Tanto Pratondo Utomo; Erdi Suroso; Harun Al Rasyid; Muhamad Pandutyas; Adven Bangun Sihite
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Performance and productivity of natural rubber agroindustry could be determined by its overall equipment effectiveness (OEE) value because OEE is the best way to monitor the production efficiency which consisted of availability ratio (AR), performance efficiency (PE), and quality rate (QR). . By using the OEE, the Standard Indonesia Rubber (SIR) and Ribbed Smoked Sheet (RSS) Factory find the sources of its productivity loss. The aim of this research were to determine the OEE of RSS Rubber Factory and its source of productivity loss. This research was conducted in one SIR 3 and one RSS Factory in Lampung Province. The research was conducted by field survey. The primary and secondary data collected was analyzed descriptively and were presented in tables and diagrams. The result showed that the average OEE of SIR Factory was 71.68 percent which was consisted of 89.58 percent of AR, 80.29 percent of PE, and 99.81 percent of QR; meanwhile OEE RSS Factory was of 46.47 percent that consisted of 95.92 percent of availability ratio, 48.42 percent of performance effciency, and 99.97 percent of quality product . The performance efficiency was the lowest among three components of RSS Rubber Factory OEE. This low value of performance efficiency showed that the speed of the production process is far from predetermined or designed production speed rate. Keywords: OEE, rubber factory, SIR 3, RSS

PRODUKSI BIOETANOL OLEH Saccharomyces cerevisiae FNCC 3210 PADA MEDIA MOLASES DENGAN KECEPATAN AGITASI DAN AERASI YANG BERBEDA Jay Jayus; Iga Vivin Noorvita; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.295 KB)

One alternative way to increase the production of bioethanol in molasses is by varying the agitation speed and aeration rate during the fermentation process. The aims of this research were to evaluate the productivity of bioethanol fermentation of S. cerevisiae FNCC 3210 under different agitation speed and aeration rate. The research was carried out under aeration rate of 0.1; 0.3; and 0.6 vvm; as well as agitation speed of 100, 200 and 300 rpm. Microbial concentration, reduction sugar content and ethanol production were observed every 4-hour interval during 24 hours fermentation time. The results showed that the aeration rate treatment was significantly affecting the ethanol production, while the agitation speed was not. Fermentation condition of 100 rpm agitation speed and 0.3 vvm aeration rate released the highest ethanol production (5.43%), and microbial concentration of 4.07 g/L. Keywords: Saccharomyces cerevisiae, bioethanol, agitation speed, aeration rate

AKTIVITAS AIR, KURVA SORPSI ISOTHERMIS SERTA PERKIRAAN UMUR SIMPAN FLAKE UBI KAYU DENGAN VARIASI PENAMBAHAN KORO PEDANG Triana Lindriati; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The aim of our study determined water activity value, moisture sorption isotherm characteristic and predicted shelf life of cassava flake with variation of jack bean addition. The purpose of jack bean addition in to the flake to increase protein content. The result showed that water activity content of flake with 30% jack bean addition was 0,21±0,0034; 25% addition was 0,29±0,0027 and 20% addition was 0,21±0,0041. The moisture sorption isotherm characteristic of the flake was adsorption type (type II). Oswin equation can be used to predict the moisture content of flake related with relative humidity of environment that suitable with sorption isotherm curve. Flake with 25% jack bean addition packed in HDPE, stored in 85% relatie humidity room had highest selft life, that was 284 days. The lowest shelf life was flake with 25% and 20% addition packed in LDPE, stored in 95% relative humidity. The value of the shelf life was 21 days Keyword: packaging, moisture sorption isotherm, shelf life, water activity, cassava flake, jack bean

REVIEW: PENDEKATAN PENILAIAN KINERJA AGROINDUSTRI TEH MENGGUNAKAN MODEL SISTEM DINAMIK Aulia Briliantina; Bambang Herry Purnomo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The best applying practice of performance management can lead to increase business competitiveness. Improved performance of tea agroindustry as a part to overcome the problems of declining quality and productivity of tea agroindustry. The objective of this study was to describe of how performance assesment systems that has been conducted to achieve success areas of tea agroindustry and design of performance dynamic model of tea agroindustry. Performance measurement system structuralization based on IDPMS (Integrated Dynamic Performance Measurement System) model and identification area of success and performance assesment using questionnaires guidelines PMQ (Performance Measurement Questionnaire). Design of performance dynamic model using powersim software. Keywords: tea agroindustry, system dynamics, performance assesment, IDPMS

METODE REPLIKASI KEWIRAUSAHAAN SOSIAL UNTUK PENINGKATAN MOTIVASI WIRAUSAHA BERBASIS KOMODITAS LOKAL DI KECAMATAN BANYURESMI, KABUPAPEN GARUT Anas Bunyamin; Dwi Purnomo; Salamun Taofik
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Motivation in establishing entrepreneurship are often decreases over time as many obstacles were undertaken. It is going deeper whenit is happened toa local commodity-based business. Corn is a local commodity that is well developed in Banyuresmi, Garut, West Java. Corn rice development as one of the alternative of non-rice food does not necessarily succeed because people are less equipped with business skills. The main obstacle faced by the society is the lack of continuity of assistance. An intensive assistance can continuously improve their motivation in running the business. To overcome this condition, a replication method was developed with the objective of keeping the well developed entrepreneurial spirit be induced to the society of Banyuresmi. Replication method by presenting the society of corn rice businesses in other business units thatis already well under way was able to increase the motivation of the society. The proximity of the process being undertaken by the society with FruitsUp business has increased public confidence to proceed in developing a local commodity-based business. Keywords: entrepreneurhip replication, corn rice, business spirit

PEMETAAN DAN EVALUASI TEKNIS JARINGAN DISTRIBUSI AIR BERSIH DI DESA KEMUNING LOR Pradita Dewi Hidayah; Indarto Indarto; Elida Novita
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.407 KB)

This research aims to describe water distribution network and to evaluate technical performance of water distribution network. Research was implemented at Kemuning Lor village, sub-district Arjasa, in Jember Regency. This village located at about 12 km from Jember City to the direction of Argopuro mountain areas. Field survey a long the network was effectued using GPS. Secondary data were obtained from interview with stakeholders at the vilalage. The Map was produced by means of QGIS. Technical evaluation of physical network performance was done using EPANET version 2.0 software. The main input for this study are: discharge measurement, GPS data, datum, length of segment, pipe-diameter and roughness coefficient. The output data in the form of pressure and speed of the water at the junction. Furthermore, the result from EPANET are then compared to existing standard parameters. This research produce a map that visualize the water distribution network and the report of network performance in technical aspect. Finally, it is conclude that in general the existing water distribution netowork is still in compliance with the standard. However, at a fews locations on the network need to be adapted to the existing standard of pressure and speed. Keywords: network, water distribution, Epanet, evaluation of performance

PEMODELAN PRAKTIK MANAJEMEN RANTAI PASOK DAN BUDAYA ORGANISASI TERHADAP KINERJA RANTAI PASOK DENGAN STUDI KASUS: SUB SEKTOR INDUSTRI MAKANAN RINGAN BERBASIS UMBI-UMBIAN DI KOTA PADANG Lisa Nesti; Peni Shoffiyati; Nur Chairun
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.279 KB)

Supply chain management application that has been there, has yet to achieve efficiency and effectiveness in managing suppliers to remain loyal to the company. Still a bit of research on the relationship between supply chain strategy with organizational culture and explains that the design of supply chain information effectively requires an understanding of the cultural traits that underlie the organization. The purpose of this study is to model Organizational Culture and Practices of Supply Chain Management Supply Chain Performance Against the Case Study: Sub Industry Sector-based Snacks tubers in Padang. The result of this research is the average respondent answered an organizational culture focused on results than attention to the techniques and processes used to achieve neutral results and activities of the organization emphasizes the status quo as a contrast to the growth of the organization's culture is neutral. Item questions that represent the performance of supply chain obtained an average yield of respondents agreed the need for measurement results that can be trusted, the necessity of the desire of the staff and employees to assist customers and provide service with a response in receiving requests, complaints, suggestions, criticism, complaints, and so on the product or service received by consumers, need the ability to adapt and work effectively in different circumstances and with different individuals or groups, the need for the production trend, quarterly consolidated balance sheet, listing the name of the supplier / principal. For Item questions about the practice of supply chain management stated that the importance of the strategic partnership agreed suppliers 80% and 20% neutral, the importance Partner) agreed, as well as relationships with customers, the level of information sharing, the quality of information while the items declared neutral delay. By using SEM obtained a significant correlation between the practices of supply chain management of organizational culture with determination coefficient of 0,94 as well as between management practices on the performance of supply chain and the performance of a significant relationship with determination coefficient of 0,8 but not acquired a significant relationship between organizational culture with the performance of the supply chain although the coefficient of determination of 0,71. Keywords: organizational culture, supply chain, performance

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