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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 10 Documents

Search results for , issue "Vol 11 No 02 (2017)" : 10 Documents clear

KARAKTERISTIK SENSORI DAN FISIK KULIT PANGSIT GORENG DENGAN SUBSTITUSI TEPUNG YANG BERBEDA PADA PENYIMPANAN DINGIN DAN BEKU Nuri Arum Anugrahati; Natania Natania; Andrew Andrew
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Wonton wrapper is a type of pasta that has a similar composition with noodle, such as wheat flour, water, egg, salt, and kansui. Indonesian people has also consumed wonton wrapper but it has been limited due to the difficulty of wheat flour supply as it’s main ingredient. To reduce the dependency of imported wheat flour, this experiment was held to determine tapioca, sago, and glutinous rice as a substitute to wheat flour. The aims of this research were to determine the type of flour to substitute wheat flour in fried wonton wrapper making, to determine the protein percentage of wheat flour in fried wonton wrapper making, and to determine the sensory and physical characteristics of wonton wrapper on cold and frozen storage. This research was conducted by RAL (completely randomized design) using two treatment factors are three kinds of flour (tapioca, sago, and glutinous rice) and three substitution level of concentration (15, 30, and 45%). The organoleptic result showed that fried wonton wrapper made from medium protein wheat flour with 30% tapioca flour substitution was the best treatment to produce a good quality since it had a higher crunchiness, acceptance, and substitution level. Sensory and physical characteristics of wonton wrapper has been maintained during 4 weeks of freezing storage. Keywords: fried wonton wrapper, wheat flour, tapioca

INAKTIVASI ENZIM PROTEASE PADA PUREE EDAMAME (Glycine max) MENGGUNAKAN TEKNIK PULSED ELECTRIC FIELD (PEF) Mila Damanik Ariyantini; Mukhammad Fauzi; Jayus Jayus
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Edamame (Glycine max) is easily damaged due to suspected enzyme content and microbial activity, so the ingredients must be consumed directly after blanching process. Selling value of rejected edamame is very low while the nutritional content is still quite good. To increase the edamame selling value, an alternative processing is needed which could maintain the edamame shelf life. The alternative way is creating edamame puree which has a longer shelf life without damaging the characteristics of edamame puree. Preservation of edamame puree was done by enzyme inactivation using Pulsed Electric Field (PEF) method. The results showed that PEF treatment could inactivate protease enzyme up to 88,5%, microbe 80-89%, antioxidant activity 44,5% and color 2,43%. The activity of edamame protease enzymewas significantly decreased at 45 kV voltage treatment; 30 seconds (0.38 mMol/minutes). Total microbial in puree edamame significantly decreased at 40 kV voltage treatment; 10 second (2,849 log Cfu / ml) and 40 kV voltage control; 20 second; 40 kV; 30 second; 45 kV; 10 second; 45 kV; 20 second; And 45 kV; 30 second (not growing). Antioxidant activityof edamame puree after PEF treatment was significantly decreased at 45 kV; 30 seconds (5.43%). In addition, treatment of PEF also maintains the hue angle puree edamame color remains in a yellowish greenish marked by a fixed value of susceptible 126 – 162. The value of hue angle edamame puree before and after PEF treatment ranged from 153.76 - 150.02. Keywords: edamame, puree edamame, protease enzyme, PEF technique

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS FRUIT LEATHER PISANG AMBON (Musa paradisiaca S.) DENGAN PENAMBAHAN GULA DAN KARAGENAN Ages Dwiga Marzelly; Triana Lindriati; Sih Yuwanti
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Fruit leather is a fruit product that has been destroyed and then dried using an oven, so as to form a thin sheet that can be rolled. Fruit leather is generally a thin sheet with a thickness of 2-3 mm, 10-20% water content, plastis texture, was a consistency and a specific taste according to the type of fruit used. Ambon banana has a low pectin content that requires a gel-forming agent to produce the desired texture. One of the commonly used gelling materials is carrageenan. Carrageenan is one of the seaweed derived hydrocolloids that have the ability to form gel and can improved the texture of the product. Carrageenan in gel form must have a dehydrating compound. The common dehydrating agent is sugar. Sugar is a material that can attract water molecules that bind to carrageenan molecules, so that sugars can make a solid gel. The purpose of the study to determine the effect of additional sugar and carrageenan concentration on physical, chemical, and sensory characteristics of fruit leather of Ambon banana and to determine the amount of additional of sugar and carrageenan concentration according to sensory data to produce fruit leather with good sensory characteristics. This study used Completely Randomized Design (RAL) consisting of two factors and three replications. The first factor is the percentage of sugar consisting of 5%, 10%, and 15%. The second factor is the percentage of carrageenan consisting of 0.3%, 0.6%, and 0.9%. Tests carried out include physical characteristics (lighness, texture, tensile strength, and elongation), chemical characteristics (moisture content and ash content), as well as sensory characteristics (color, taste, aroma, texture and overall). The data obtained is processed using a fingerprint analysis analysis of variance using Minitab program V.1.7. If there is a significant difference or influence, then a tukey test on test level α ≤ 5% is used. The result of this research showed that the production of fruit leather of banana Ambon with the concentration of sugar and carrageenan added has a significantly characteristic sensory taste and texture, while no significant effect on the sensory characteristics of color, aroma, overall, physical characteristics (lightness, texture, elongation and tensile strength) and chemical characteristics (ash and water content). Determination of the best treatment in this study was found in A2B1 treatment using 10% sugar concentration and 0.3% carrageenan with a very liking assessment as follows 3% color; aroma 13%; 17% texture; 13% taste; and overall 13% with a total value of 59%. Keywords: caragenan, fruit leather, sugar

INTEGRATED FOOD THERAPY PRODUCT FORMULA DARI PEKTIN KULIT PISANG AGUNG SEMERU (Musa paradisiaca Formatypica), MANGGA DAN DAUN MINT SEBAGAI ANTI-KONSTIPASI PADA TIKUS WISTAR Nike Nurlaily Fitria; Rofiqoh Fajarwati; Tri Dewanti Widyaningsih
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

This research aimed to optimize the formula of effervescent powder from banana peel pectin, mango, mint and to know the effect of effervescent powder to the reduction of constipations symptom of Wistar rats. This research used Response Surface Methodology (RSM) with Central Composite experimental Design (CCD) to optimize the formula of effervescent powder and used Complete Randomized Design (CRD) method with consumption of effervescent powder treatment factor for five days. The result of this research showed that the formula of effervescent powder which had high dietary fiber degree is in the proportion of pectin powder:mango powder:mint leaves powder respectively 40%:35%:25% with verified dietary fiber degree is 30.35%. Then, in anti-constipation test shows that effervescent powder feeding with dosage 180 mg/200 g BB had real effect (α=0.05) to all parameters but it didn’t influence the number of feces. Keywords: effervescent, constipation, pectin

TINGKAT KERUSAKAN MINYAK KELAPA SELAMA PENGGORENGAN VAKUM BERULANG PADA PEMBUATAN RIPE BANANA CHIPS (RBC) Herlina Herlina; Ely Astryaningsih; Wiwik Siti Windrati; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Coconut oil is an oil produced from the old coconut that is obtained from the pulp of a coconut in the extract through the manufacture of coconut milk and finally becomes oil. The damage on oils such as oxidation reaction, hydrolysis reaction and polymerization reaction. This study aims to know the extent of coconut oil damage during repeated vacuum frying on the manufacture of Ripe Banana Chips (RBC) by testing the free fatty acids, Iodine Numbers, Peroxide Numbers, Viscosity, Specific Weight and Clarity. Fat Free Acid Content, Iodine Numbers and Peroxide Numbers are determined by iodometric method, viscosity by oswald viscometer method, specific gravity by pycnometer and clarity by spectrophotometer. The sample is coconut oil in each fryer by using a vacuum fryer. Measurement is repeated with three times for each oil. The results showed that average oil free fatty acid analysis was 0,1944% - 0,2414%. Iodine ranges from 41,783mg/g-45,7141mg/g. Peroxide numbers range from 2,5909mekO2/kg-3,067mekO2/kg. The average yield of viscosity analysis ranged from 0,0205Poise-0,0333Poise. Specific gravity ranged from 0,9144g/ml-0,9193g/ml. The average results of clarity analysis ranged from 0,0788-0,0928. The conclusion of this study is the more frequent oil that’s used with vacuum frying on the manufacture of Ripe Banana Chips (RBC) can caused the quality of oil is decreased. This is indicated by the increase of free fatty acid content, peroxide number, specific gravity, viscosity and decrease of iodine number and clarity. Keywords: oil rancidity, coconut oil, vacuum frying, ripe banana chips (RBC)

KARAKTERISTIK SOSIS BERBAHAN BAKU CAMPURAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN OTAK SAPI Fiola Hamanda Prisilia; Yhulia Praptinngsih; Rizka Rian Fauziah
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

sage is a processed product which have meat as its main ingredients and the extender ingredients are binders, filler, sugar, salt and also seasoning then mixed and put it into a casing. Commonly sausage use meat as its raw ingredient.The expensive price of meat will cause the price of sausage also increasing, so then an innovation to use another main ingredients as the alternative of meat that is cheaper, such as white oyster mushroom. Oyster mushroom have protein and fiber but also contain low level of fat, so it need to increase of fat content by cow’s brain. Cow’s brain have high of fat content so that it will be useful to increase the fat content in the oyster mushroom mixed with cow brain sausage. The purpose of this experiment is to find the right ratio in the process of mixing white oyster mushroom with cow brain. This experiment was conducted by the Complete Randomized Design. The treatment was ratio of oyster mushroom and cow brain it had 5 levels. The oyster mushroom and cow brain ratio are P1 (90:10); P2 (80:20); P3 (70:30); P4 (60:40); P5(50:50). The parameter of the observation are texture, colour, cooking loss,apperance of the slice, moisture content, fat content, and sensoric properties was the preference of colour, flavour, texture, taste and overall. The best treatment was analysis of proximate test. Based on effectiveness test from this research, the best formulation was on P5 treatment (oyster mushroom and cow meat ratio 50:50). The sausage had score of texture of 63 g/1,5mm; color 57,59; cooking loss 7,11%; moisture content 60,31%; fat content 4,22%; protein content 21,05%; ash content 2,08%; carbohydrate content 12,34%; preference of colour, smell, texture, taste and overall was 5,7;6,36;5,36;5,75;5,92 (neutral- a bit of contentment). Keywords: sausage, oyster mushrooms, cow’s brain, ratio

PERANCANGAN MUTU COOKIES LIDAH KUCING UBI JALAR MENGGUNAKAN METODE QFD Dini Nastiti Anjarsari; Bambang Herry Purnomo; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

UD. Nula Abadi is one of home industry that produces flour and the processed products from sweet potatoes in Bondowoso regency. Lidah kucing is one of UD. Nula Abadi cookies that has potential prospect to develop because these cookies can go into all of marketing segmentation. The aimed of this research are to identify costumer’s quality attribute and to design the quality of lidah kucing UD. Nula Abadi to fulfil costumer’s quality attribute. This research used quality function deployment. The result of this research shows that quality attribute which has being customers priority based on mapping with the technical requirements and competitive profile are taste, packaging material, and texture. The quality design that can be applied for UD. Nula Abadi are keeping the quality of sweet potato, calibrating scale machine, using oven that complete with timer and thermostat, using the packaging material that can be kept the shape of lidah kucing, training the employee to keep production process in accordance with standard operational procedure, having a partnership with local government in terms of promotion and business development. Keywords: sweet potatoes, cookies, QFD

KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata) Jumanah Jumanah; Wiwik Siti Windrati; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca

KARAKTERISASI ES KRIM EDAMAME DENGAN VARIASI JENIS DAN JUMLAH PENSTABIL Kamalia Istiqomah; Yhulia Praptiningsih; Wiwik Siti Windrati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Ice cream is a frozen dessert usually made from dairy products such as milk and often combined with other ingredients which made by freezing and agitation. Edamame can be make to vegetable milk as raw material of ice cream. The production of ice cream need stabilizer to get the good properties of ice cream. The purpose of this research were determine the type and amout of stabilizer to produce the good properties and preference of ice cream. This research conducted by Completely randomized design (CRD) with two factor. The first factor were types of stabilizer ( karagenan and CMC) and the second factor were amount of stabilizer (0,2%; 0,4%;0,6%). The parameter observation were overrun, brightness, melting rate, textur, and preference colour, taste, flavor, texture and overall of ice cream. The best tratment was determined by effectiveness test. The best result was obtained on ice cream with stabililizer CMC 0,4%. The ice cream had overrun 24,51%, brightness 80,30, melting rate 38,01 %/15 minute and texture 11,7 mm/10 seconds and the preference value of colour 4,08 (rather like to like) ; flavour 4,60(netral up to rather like); taste 6,05 (like to very like); texture 6,12 (like to very like); overall 5,84 (rather like to like). Keywords: carrageenan ice cream, edamame, stabilizer, CMC

BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER Clementia Caroline; Alberta Rika Pratiwi
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40°C at 75% RH. Antibacterial activity used paper disc diffusion method with Bacillus cereus and Salmonella. Analysis of fungus growth was done with incubation for 24 hours. Flavored edible film consisting of 4 grams of sugar, 4 grams of salt, 1 grams of garlic, 0.2 grams of pepper and 0.2 grams of nutmeg has the highest score of taste and aroma attribute score of 2.20 ± 0.45. Flavored edible film had a significant difference solubility in oil treatment and no significant difference in temperature treatment. Flavored edible film had a shelf life 17 days. Flavored edible film could not inhibit bacterial activity. There was no fungal growth on flavored edible film. Keywords: flavored edile film, carrageenan, sensory, solubility, shelf life, antimicrobial activity, fungus growth

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