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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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Search results for , issue "Vol 11 No 01 (2017)" : 11 Documents clear

PERAMALAN JUMLAH PERMINTAAN UDANG BEKU PND MENGGUNAKAN METODE JARINGAN SYARAF TIRUAN (JST) BACKPROPAGATION Iid Mufidah; Sony Suwasono; Yuli Wibowo; Deddy Wirawan Soedibyo
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Forecasting is the art or science to estimate how many needs will come in order to meet the demand for goods or services, often based on historical time series data. The growing number of emerging companies in Indonesia today has created a very tight business competition in both services and products. Consumers choose the best service and high quality and low price. Consumer demand is always uncertain or varied in each subsequent period. The aim of this research was to determind the best backpropagation neural network architecture design and to predict the demand of frozen product of PND 26/30. This research used the method of Neural Network (ANN) and Processing ANN using MATLAB software. Implementation of ANN method in PT.XYZ using Backpropagation algorithm. Artificial neural network architecture used was 12 input layer, 1 output layer, and 12 hidden layer and activation function used tansig and purelin. Tansig for hidden layer and purelin for output layer. The best artificial neural network architecture design for product demand for PND 31/40 was a multi layer feedforward value of Mean Square Error (MSE) network training value of 0.01 with MAPE 3.35. The result of JST forecasting period 2017 were 960 MC, 637 MC, 572 MC, 993 MC, 1386 MC, 480 MC, 135 MC, 1209 MC, 1476 MC, 1029 MC, 290 MC, and 952 MC. Keywords: artificial neural network, PND 26/30, backpropagation, MSE, MAPE

TEKNOLOGI HIDROPONIK SISTEM SUMBU PADA PRODUKSI SELADA LOLLO ROSSA (Lactuca sativa L.) DENGAN PENAMBAHAN CaCl2 SEBAGAI NUTRISI HIDROPONIK Siti Kamalia; Parawita Dewanti; Raden Soedradjad
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Calcium in one of the important minerals that are needed by human body as much as 1200 mg calciums/ day/ person. Every day humans consume calcium as much as 254 mg/ day/ person and it causes people suffering ostheoporosis and other growth disorders. Therefore human needs to consume the source of calcium, one of them is vegetables. Vegetables in one of the source of calcium that is cheap, obtainable and consumable. Lettuce (Lactuca sativa L.) is one of the vegetable with high caclsium but development of lettuce cultivation is still limited.. The efford to increase the quantity and quality of lettuce production can be done with hydroponics technology. Hydroponics technology enables efficient lettuce cultivation. The innovation adding of CaCl2 concentration in hydroponic nutrients is expected to increase the lettuce production. The purpose of this research was to determine the concentration of CaCl2 on the hydroponic nutrients of wick system on the production of Lollo Rossa lettuce (Lactuca sativa L.). The research was conducted at the Green House, Faculty of Agriculture, University of Jember, started in August to Noverber 2016. The research used Completely Randomized Design (CRD) with single factor, which was concentration of CaCl2 on the hydroponic nutrients (C) and it be combined with Lollo Rossa varieties of lettuce (Lactuca sativa L.) (S) with three replications. The best concentration of CaCl2 for Lollo Rossa production was 650 ppm. Keywords: Lettuce, hydroponic, calcium, CaCl2

KARAKTERISTIK MIE KERING TERBUAT DARI TEPUNG SUKUN (Artocarpus altilis) DAN PENAMBAHAN TELUR Utiya Listy Biyumna; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Dry noodle is dry food product that is usually made from wheat flour with food ingredients and food additives permitted. Breadfruit is a high carbohydrate of food as much as 78.9% if the breadfruit was bundled. High carbohydrate content in breadfruit flour can be used as a substitute food in noodle, but the protein content is low, it is necessary to add foods containing high protein, such as egg. The purpose of this research was to know the best influence and formulation on physical, sensorial and chemical characteristics of dry noodles substituted by breadfruit flour and egg. Design experimental in this research was used Completely Randomized Design (CRD) arranged as factorial with two factors, first factor (A) were ratio of wheat flour and breadfruit flour which include A1 (90% of wheat flour and 10% of breadfruit flour), A2 ( 80% of wheat flour and 20% of breadfruit flour) and A3 (70% of wheat flour and 30% of breadfruit flour, while the second factor (B) was addition of egg include B1 (5% of egg), B2 (10 % of egg) and B3 (15% of egg). The best treatment was dry noodle which made from 90% of wheat flour : 10% of breadfruit flour and 15% of egg. The best characteristic of dry noodle has 11.72% protein content, moisture content 9.55%, ash content 0,58%, fat content 1.12%, carbohydrate 77.04%, lightness 62,58, elasticity 26.60 kg/s2, cooking loss 7.11%, power rehydration 151,36%; likes of color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like). Keywords: dry noodle, substitution, breadfruit flour, egg

INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY Ertriani Anindya Meiflorisa; Tejasari Tejasari; Giyarto Giyarto
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index

FORTIFIKASI GUAVA (Psidium guajava L.) JELLY DRINK DENGAN ZAT BESI ORGANIK DARI KEDELAI (Glycine max L.) DAN KACANG HIJAU (Vigna radiate L.) Christina Hanny Setyaningrum; Ivone Elizabeth Fernandez; Robertus Probo Yulianto Nugrahedi
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Anemia is a condition of haemoglobin level that is below normal. One of the major causes is lacking of iron consumption, which is important in haemoposis process. Compared to men, women have less total iron in the body, and it raises the risk of anemia. The main purpose of this research was the fortification of iron in beverage. This research used soybean and mungbean as source of iron, which known as non-heme iron. To improve the absorption, ascorbic acid was needed as an enhancer, using guava and was produced into guava jelly drink. Method for extraction process is by maseration with 30% etanol as solution. The value of iron extract assessed by AAS at 248,3 nm. The formula of fortification was 20% of RDA of iron for woman, which was 18 mg per day. Chosen product was evaluated by sensory test. The nutrition value of product assessed including iron content, ascorbic acid, and proximate composition. The iron content of soybean was 113,86 ppm and 58,76 for mungbean. The nutrition of guava jelly drink with addition of fortificant were 87,47% water, 0,35% ash, 0,2% fat, 0,31% protein, 11,67% carbohydrate, 130,48 ppm iron, and 90,79 mg ascorbic acid. Keywords: iron deficiency anemia, soy bean, mungbean, jelly drink, and guava

SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN KORO PEDANG (Canavalia ensiformis L.) TERHADAP TERIGU PADA PEMBUATAN CAKE Pratiwi Loelinda; Ahmad Nafi'; Wiwik Siti Windrati
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Cake is one of the products bakeries. The main ingredient on the production of cake is wheat. Until now, Indonesia still imports wheat from other countries. Thus, to reduce wheat consumption can use food diversification such as pumpkin and jack bean. Jack bean (Canavalia ensiformis L.) has protein and carbohydrate content 24% and 25% respectively. Pumpkin (Cucurbita moschata Durch) is one of the agricultural commodities has protein and carbohydrate content 1,1,% and 6,6% respectively. The purpose of this research are to know the effect of pumpkin and jack bean flour on the physic and organoleptic characteristic of cake, to know the best formulation of pumpkin and jack bean flour. The best treatment cake is P5 (50% flour: 10% yellow pumpkin flour: 40% jack bean flour). Cake was 0hue at 92,20 which shows yellowish white color, chroma value at 22,26, expandability is 230,38%, staleness of day 0 at 42,72%, Δ change on day 0 to1 by 1.96%, Δ change on day 1 to 2 by 2.73%, effectivity test at 0,54% , Water content 38,26%, ash content 0,96%, fat content 4,01%, protein content 28,28%, and carbohydrate content 31,47%. Keywords: cake, pumpkin, jack bean

PENINGKATAN KOMPONEN HASIL DAN MUTU BENIH KACANG TANAH (Arachis hypogaea L.) MELALUI PEMUPUKAN BOKASHI DAN P Nadia Safira; Sumadi Sumadi; Denny Sobardini Sobarna
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Peanuts are a potential commodity to be developed in Indonesia after soybeans and green beans. Low peanuts seed production is an existing problem that must be solved, with one of the ways is fertilizing bokashi and P. The purpose of this study is to determine the effect of the interaction of bokashi and P fertilizer application on yield and seed quality of peanuts (Arachis hypogaea L.). The experiment was started from Desember 2016 to April 2017, at the Ciparanje Experiment Field and Seed Technology Laboratory of the Faculty of Agricalture, University of Padjadjaran, Jatinangor, Sumedang, West Java. The experiment design used is a pattern of factorial randomized block design with two factors and three replication. The first factor is the dose of bokashi fertilizer with three levels, 0 5, 10 ton ha-1 and the second factor is the dose of P fertilizer with four levels, 0, 50, 75, 100 kg ha-1. The result showed that there is no interaction between bokashi and P on all of parameters. Application of Bokashi fertilizer and P fertilizer significantly on yield but not significantly on seed quality parameter. Bokashi fertilizer has an effect on increasing the weight of seeds per plant. Bokashi fertilizer with dose 5 ton ha-1 gave the best influence to the weight of seeds per plant. Effect of application of P fertilzer with dose 50 kg ha-1 gave the best effect on harvest index parameter. Keywords: bokashi, peanuts, phospahate fertilizer, seed quality

PRODUKSI BIOETANOL SECARA SHF DAN SSF MENGGUNAKAN Aspergillus niger, Trichoderma viride DAN New Aule Instant Dry Yeast PADA MEDIA KULIT UBI KAYU Jay Jayus; Sony Suwasono; Ike Wijayanti
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Effort to improve the yield of bioetanol production from cassava peels were be carried out by separated hydrolysis fermentation (SHF) and simultaneous saccharification fermentation (SSF) using Aspergillus niger, Trichoderma viride and New Aule Instant Dry Yeast. The purpose of this research is to measure bioetanol production from cassava peels using three different culture methods i.e SHF1 (A. niger 24 hours +New Aule Instant Dry Yeast); SHF2 (T. viride 24 hours+New Aule Instant Dry Yeast); and SSF (A. niger + T. viride + New Aule Instant Dry Yeast). The research results showed SHF1 (2,58 g/l) produced higher ethanol than that of SHF2 (2,15). The methods of SSF eficiency produced ethanol (2,93 g/l) and faster (18 hours) compared the methods of SHF1 and SHF2 which need 48 hours incubation time to reach maximum level. Keywords: bioethanol, cassava peels, SHF, SSF, A.niger, T.viride, new aule instant dry yeast

PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN Yuli Witono; Wiwik Siti Windrati; Iwan Taruna; Ardiyan Dwi Masahid; Alfindya Balgies Dardiri
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is very high and has not been utilized optimally. Fish raw materials can be developed as a hydrolyzate and derivatives thereof. In this case, the study aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of the inferior fishes with the comparison of inferior fish feedstock and additional ingredients has been performed. The study was conducted by observing descriptively the mean values of each parameter of 3 repetitions ie color, yield, moisture, ash, fat, protein, dissolved protein contentand maillard product and overall organoleptic value of flavor enhancer result of enzymatic hydrolysis process with 7 (seven) formulas of inferior fishes feedstock and additional ingredients (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) and 9 (nine) types of additives according to the treatment. The results showed that inferior fishes flavor enhancers had a diversity of their profile values due to the comparison of fish and the weight of different additives. The greater the proportion of fish raw material to the additional ingredients, the higher the level of brightness, water, fat, protein, dissolved protein content and its maillard products, but the lower the ash content and the yield. The best inferior fish flavor enhancer profile based on sensory parameters resulted from formulations with 50 grams of inferior fish and 50 grams of additional ingredients. The treatment has a flavor enhancer profile with a brightness level of 69.90; yield of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat content; protein content of 24,17%, dissolved protein of 2,114 mg / ml; and maillard products of 0.17; as well as the overall value of organoleptic properties 2.88 (very dislike-rather like). Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes

SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI Yhulia Praptiningsih; Niken Widya Palupi; Triana Lindriati; Inna Manikam Wahyudi
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition,high content of glutamic acid and aspartic acid. Producing of natural seasoning from paddy straw mushrooms which has along life storage, practice and flexible, it is need of salted fermentation to hydrolyze of mushrooms protein. The aim of this research was to reach of the appropriate proportion of salted fermented paddy straw mushrooms and oxidized tapioca as a filler to produce the good properties and high preference of fermented paddy straw mushrooms seasoning. The yield of this research showed that the good treatment was the proportion of salted fermented paddy straw mushrooms and oxidized tapioca 75:25. The seasoning had the moisture content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db), brightness 61.55, solubility 8.22 seconds, the preference score of colour 3.28 (rather like until like), aroma 2.92 (little like until rather like), taste 3.06 (little like until rather like), and overall 3 (rather like). Keywords: natural seasoning, fermented paddy straw mushrooms, oxidized tapioca, filler

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