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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 12 No 01 (2018)" : 10 Documents clear

APLIKASI QUALITY FUNGTION DEPLOYMENT (QFD) PADA PENINGKATAN MUTU SUWAR SUWIR TAPE HANDAYANI 82 DI KABUPATEN BONDOWOSO Ade Galuh Rakhmadevi; Sih Yuwanti; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

The intensity industrial competition required Tape Handayani 82 factory to develop its quality to compete in the market. The development of quality could be done by searching information about quality attribute of suwar suwir as costumer expectation. The purpose of this research was to identify quality attribute of suwar suwir and technical response requiring improvement, which could fulfill costumer expectation. Data was taken by distributing questionnaire to 65 respondents with non probability sampling method at 4 subdistrict in Bondowoso Regency, and interview to the producer of suwar suwir “Tape Handayani 82”. The research result showed that the quality attributs that needed to be improved were the fixed composition, the self life of the product, the fixed texture, the label of composition, the suitability of the product with the label, the taste variation and packaging form. The technical responses which improved in relation to quality improvement were the composition of the additional materials, the composition of the raw material, the maturity of the tape, the heating temperature, the heating time, the acidity level the tape, the stirring technique, the mixing time, the primary packaging type, smoothing technique, chilling time and fiber removal. The target value to the technical response of the Handayani 82 factory was less than the bencmark. This mean that suwar suwir of Tape Handayani 82 has not met the target in fulfilling the quality of suwar suwir as costumer expectation. Keywords: quality, suwar suwir, quality function deploment (QFD), customer

KELAYAKAN DISTRIBUSI DAN KETERSEDIAAN AIR BERSIH DI DESA MOJO KECAMATAN PADANG KABUPATEN LUMAJANG Mochtar Nova Mulyadi; Elida Novita; N. Nurhayati
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

The limitation to get clean water causes the community to utilize the existing water resources. One of the villages needs clean water during the dry season in Mojo Village Padang District, Regency Lumajang. The need for clean water was increasing as the population growth. The population of the Mojo Village was 3,901 people. The needs of clean water were supplied from Jirun wellspring. The Jirun wellspring was located 20 meters lower than a residential area. The government of Lumajang Regency installed a hydrant pump to solve the problem for distributing the clean water from Jirun wellspring to the residential area. The flow rate of Jirun wellspring reached 22.91 l/s. The index of clean water criticality was 3.44% namely “uncritical” that indicated Mojo Village was abundant water availability. Keywords: dongki pump, water balance

KARAKTERISTIK ROTI TAWAR KAYA SERAT YANG DISUBSTITUSI MENGGUNAKAN TEPUNG AMPAS KELAPA Deni Antra Pusuma; Yhulia Praptiningsih; Miftahul Choiron
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Indonesia's wheat imports reached 7.49 until 8.10 million tons or ranked second world after Egypt based on data from the Department of Agriculture of the United States (USDA) in the year of 2014/2015/2016. By 2020, projected wheat imports will be increase threefold from the previous year. The consumption of wheat flour in bread production could be decreased by coconut dregs flour as substitute of wheat flour. The research was formulated the fiber-rich white bread using wheat flour and coconut dregs flour with ratio 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%. The aim of this research was to know the physical, chemical, sensory properties and crude fiber content of white bread with good quality and high preference. The result showed that the substitution of coconut dregs flour was 10%. The bread had an inner and outer texture of 54.80±0.8 g/10 mm and 195.03±0.86 g/10 ml; lightness of 23.64; loaf volume bread of 147.27±1.4%; uniform slice appearance; moisture content of 39.07±0.12%; ash content of 1.47±0.15%; protein content of 9.59±0.3%; fat content of 6.13±0.49%; carbohydrate content about 44.11±0.72%; crude fiber content about 5.69%; score of preference color, aroma, taste, texture and overall respectively about 5.37; 5.30; 5.27; 5.50; 5.43 (rather like to like). Keywords: coconut dregs flour, crude fiber, white bread

VARIASI KOMPOSISI INPUT PROSES ANAEROBIK UNTUK PRODUKSI BIOGAS PADA PENANGANAN LIMBAH CAIR KOPI Elida Novita; Sri Wahyuningsih; Hendra Andiananta Pradana
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Generally, there are two methods of coffee processing beans that are the dry processing and wet processing. The wet coffee processing will produce waste water containing organic materials. The high contain of organic matter in coffee wastewater can be used as biogas through anaerobic process. The biogas production from this processcould have variation of volume and composition depends on their feeding. The purposes of this research were to find the best biogas volume would be produced based on variation of input in batch feeding method (1) and to reduce coffee wastewater concentration by anaerobic process (2). The researched procedures were inoculum production, incubating adaptation and variation of batch feeding into the anaerobic reactor (4 variations). The variation of batch feeding were (1) 1:1; (2) 3:1; (3) 3.7:0.3 for water and (4) 3.6 : 0.4 for cow dung. The highest biogas volume and pollution load reduction were occurred in batch feeding composition 1:1. The volume of biogas production was 250 mL at day 6 and the percentage of parameters reduction were COD 57.35% and BOD 57%. Based on this research, there were also increasing gas volume from day 2 (95 ml) up to day 6 (250 ml) in each batch. Keywords: anaerobic process, biogas, coffee wastewater treatment, input variation

BEBAN PENCEMARAN KALI JOMPO DI KECAMATAN PATRANG-KALIWATES KABUPATEN JEMBER Siti Nur Aziza; Sri Wahyuningsih; Elida Novita
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Jompo River is one of many tributaries in Jember District has become one of the water source for inhabitant around use for their daily needs. People activities can make water quality in Jompo River has been polluted gradually. The measurement need to knows water quality and polution load which enter in to Jompo River. Location of research was start form Patrang to Kaliwates District with six node and distantance 625 m. each node. This research was conducted in March-July 2017. Based on data analysis, average value of water quality were TSS was 67 mg / l, TDS was 104.78 mg / l, pH was 6.73, DO was 8.34 mg / l, and BOD was 1.20 mg / l. Based on Government Regulation No. 82 of 2001, the Jompo river water quality was included in class II criteria. The highest pollution load was at the 6th node of 394.39 kg/day. Jompo River has an average reaeration rate of 0.65 mg / l.day and deoxygenation rate of 0.284 mg / l.day. The river was ability to accomodate of pollution load because the rate of reaeration rate was higher than the value of deoxygenation rate. Keywords: Jompo River, pollution load, water quality

SISTEM DINAMIS PENILAIAN KINERJA PRODUKSI TEH KEBUN BANTARAN PT PERKEBUNAN NUSANTARA XII Aulia Brilliantina; Bambang Herry Purnomo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

In the last ten years, the performance of Indonesia’s tea agroindustry has been decreased. It is shown by the decreasing of tea estate area as much as 2.18 percent per year, tea production decreased as much as 0.8 percent, and export volume decreased as much as 1,07 percent per year. This study were aimed to identify performance measurement results of tea production at Bantaran plantation area PT Perkebunan Nusantara XII based on the achievement of RKAP and evaluated the performance achieved through the production of tea agroindustry by dynamic system method. This method allowed to conduct comprehensive studies to study the behavior and improved system performance. This study was started from the observation, interviews, and document collection, which then was made causal loop diagram to the simulation model creation and validation of the model made. From the simulation, it came with conclusion, if there was no policy change, then Bantaran plantation area had a decreased performance status. Keywords: tea production, dynamic system, performance measurement

ANALISIS EFISIENSI BIAYA PERSEDIAAN MENGGUNAKAN METODE EOQ (ECONOMIC ORDER QUANTITY) PADA PT. XYZ Dea Misbachul Umami; Mohammad Fuad Fauzul Mu'tamar; Rakhmawati Rakhmawati
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Inventory control is one of the important things of working capital in a company. Economic Order Quantity (EOQ) could be decided from the safety stock, maximum inventory, and reorder point in a company. The aim of the research was to know the number of stock and inventory cost savings. The research used EOQ method on controlling the packaging cup 240 ml and carton box to know the amount of safety stock, maximum inventory, and reorder point in PT. XYZ. The result showed that the sum of buying the material based on EOQ method in the 2015, 2016 and 2017.In the 2015 the amount f packaging cup 240ml were 1.492.031 cups, the amount f carton box were 25.164 cartons, in the 2016 the sum of packaging cup 240 ml were 1.492.084 cups, the sum of cartoon box were 24.697 cartons, while in the 2017 the sum of packaging cup were 240 cups. Using the EOQ method can be known that inventory cost savings as the result of the decreasing of the order. Safety stock were around 447.406 for a 240ml cups and 9.319 for cartons box. Maximum inventory based on EOQ method were around 992.445 for 240 ml cups and 20.549 for cartons. Reorder point based on EOQ method were around 860.066 for a 240ml cups and 17.918 for cartons. Keywords: EOQ, inventory control, maximum inventory, reorder point, safety stock

FORMULASI FOOD BAR BERBASIS TEPUNG UBI JALAR UNGU DAN PISANG AGUNG (Musa paradisiaca Formatypica) MASAK Nurhayati Nurhayati; Nurud Diniyah; Putri Gita Kurniasari
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.943 KB)

Advance in food technology can produce practical food products which are easy to consume. Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich nutrient food using binder to form it into solid and compact. This research aims to determined the quality (sensory and physicochemical) of food bar made from purple sweet potato flour and ripe agung plantain and the best formula of food bar. This study used a completely randomized design with one factor, i.e. composition of purple sweet potato flour and ripe agung plantain. The combination of treatments were consist of P1 (20% purple sweet potato flour and 80% ripe agung plantain cultivar), P2 (30% purple sweet potato flour and 70% ripe agung plantain cultivar), P3 (40% purple sweet potato flour and 60% ripe agung plantain cultivar), P4 ( 50% purple sweet potato flour and 50% ripe agung plantain cultivar) and P5 (60% purple sweet potato purple and 40% ripe agung plantain cultivar). The parameters observed were moisture content, ash content, fat content, protein content, and carbohydrate content as well as the organoleptic properties. The result showed that the interaction of the best food bar by effectiveness testing of the formula was P2. The interaction of food bar with formula of purple sweet potato flour and ripe agung plantain cultivar significantly affected the texture, brightness (L), the value of a* and b*, moisture content, ash content, fat content, protein content, and carbohydrate content. The best food bar formulation (P2) had the characteristics such as 75.22 g/mm of texture value, 43.47 of lightness value (L), 7.67 of a* value, 18.24 of b* value, 12.80% of moisture content, 2.16% of ash content, 25.14% of fat content, 4.33% of protein content, 45.24% of carbohydrate content, while the preferences score of food bar was 3.08 of color, 3.52 of aroma, 3.2 flavor, 3.6 texture, and 3.56 score for and overall preference of the food bar. Keywords: agung var. plantain, physicochemical, purple sweet potato flour, sensory evaluation

ANALISIS KANDUNGAN KARBOHIDRAT, GLUKOSA, DAN UJI DAYA TERIMA PADA NASI BAKAR, NASI PANGGANG, DAN NASI BIASA Kana Satria Mukti; Ninna Rohmawati; S. Sulistiyani
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

White rice is the most consumed food by Indonesian people. However, carbohydrate levels in white rice are included in the high glycemic index (73). This makes the white rice less healthy, especially for people with Diabetes Mellitus (DM). Appropriate processing is done to lower carbohydrate and glucose levels in white rice to be more safe to eat, on the contrary is roasting and burning. The purpose of this study was to analyzed the influence and grilling of white rice on carbohydrate, glucose and white rice test after treatment. The research method used was analytic with experimental design (pre-experimental). Sample of acceptance test research from 25 people with DM in Clinic dr. Suherman University of Muhammadiyah Jember. Friedman Test and Wilcoxon Sign Rank Test was used to analyzed, glucose level and analysis used One Way Anova and Post Hoc (Tukey HSD) Test with 5% confidence level (α = 0,05). The results showed that the average of normal rice sugar, grilled rice, and baked rice (X0, X1, and X2) were 39,44%; 34.84%; and 37.45%. Medium for the average glucose levels (X0, X1, and X2) was 2.07%; 2.86%; and 3.38%. The results were performed to measured energy, aroma and texture, white rice (p <α value). Grilled rice had low carbohydrate levels and could be accessed by diabetes, 72.38 grams of grilled rice (25.22 g of carbohydrates and 2.07 g of glucose) could be consumed 1-3 times a day. Keywords: carbohydrate, glucose, organoleptic test, grilled rice, baked rice, ordinary rice

KARAKTERISTIK MOCAF (Modified Cassava Flour) BERDASARKAN METODE PENGGILINGAN DAN LAMA FERMENTASI Nia Ariani Putri; Herlina Herlina; Achmad Subagio
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

MOCAF or modified cassava flour is one of modified starch products by biochemical process through fermentation. In fermentation process, lactic acid bacteria (LAB) had the important role to change the structure of the starch by producing enzymes that hydrolyzed the starch. Beside fermentation, the milling process would also damage the starch. The aim of this research was to know the influence of different milling method (wet- and dry milling) and fermentation time on MOCAF charcterization. Different milling process (wet and dry milling) and the long of fermentation process influenced the value of pH, water holding capacity, swelling power, sineresis, and morphology properties of MOCAF starch granule, but did not influence the whiteness and pasta clarity of MOCAF. MOCAF which was produced by wet milling process had lower pH (4,24-5,98), water holding capacity (122-162%) and swelling power (308-397%), and higher syneresis value than MOCAF which was produced by dry milling proces. Fermentation produced MOCAF with higher whiteness value and more damaged starch granule. Keywords: MOCAF, milling, fermentation, starch granule

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