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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 11 Documents

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Search results for , issue "Vol 13 No 01 (2019)" : 11 Documents clear

IDENTIFIKASI DAN ANALISIS STRUKTUR RANTAI PASOK KOPI RAKYAT ROBUSTA KECAMATAN BANGSALSARI, JEMBER Novita Fitri Yulian; Nita Kuswardhani; Winda Amilia
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Robusta coffee is one of the crops plantation that cultivated in the most area in Indonesia. Bangsalsari District, Jember Regency is one of location area on the Argopuro Mountain slope, with total Robusta coffee production about 9,945.80 quintals in 2016. The robusta coffee supply chain is a supply concept which has system settings related to product flow, information flow, financial flow, service flow and actor complicity in each flow. The purpose of this study was to determined the structure of the robusta coffee supply chain in Bangsalsari District, Jember Regency. The data collecting method used in this research were primary and secondary data. The primary data was taken from the results of interviews, observation and documentation, while secondary data obtained from the literature studies, internet, journals and other documents as relevant references. The results showed that the structure of the robusta coffee supply chain in Bangsalsari District, consisted of several supply chain groups or called actors. Supply chain groups were farmers, collectors, wholesalers, exporters and related institutions. Keywords: actor, robusta coffee, supply chain

KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN) Avinda Nur Rahmawati; Maryanto Maryanto; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38). Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil

KOMPARASI PROSES FITOREMEDIASI LIMBAH CAIR PEMBUATAN TEMPE MENGGUNAKAN TIGA JENIS TANAMAN AIR Elida Novita; Agnesa Arunggi Gaumanda Hermawan; Sri Wahyuningsih
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Tempe waste water contains high organic matter because the raw material used to making tempe (soybean) containing protein. If tempe waste water thrown away directly into environment, it would cause water pollution, destroy the habitat of aquatic biota and causing foul odor. One of the easy efforts to reduce the impact is using phytoremediation. The aim of this research was to know the best treatment to decrease parameter such as BOD, COD, TSS, pH, turbidity and N of the tempe waste water by aquatic plants, i.e. water hyacinth (Eg), water spinach (Ka) and water lettuce (Ki). The research was conducted in laboratory experiment scale using aquarium with length of 40 cm, width of 15 cm and tall of 25 cm to each treatment with 3 replications. The data were analyzed descriptively. It was to determined the best treatment of the aquatic plant that has highest efficiency to decrease negatively parameter of waste water quality. The result showed that the applied of water hyacinth (Eg) was the best treatment in decreasing parameter of tempe waste water quality with efficiency value, such as turbidity of 85.03%; TSS of 66.44%; COD of 59.11%; BOD of 77.91% and N of 61.77%. Keywords: phytoremediation, tempe waste water, water hyacinth, water lettuce, water spinach

TEKNOEKONOMI ALAT PEMURNI AIR MENGGUNAKAN ENERGI LISTRIK TERBUANG DI PLTMH GUNUNG SAWUR 1 LUMAJANG Dedy Eko Rahmanto; Valency Femintasari
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Water purification is carried out to separate water from minerals in it. One process of water purification is distillation. Water destilator require heat that can be obtained from electricity. The Gunung Sawur 1 Microhydro produces electricity for the surrounding society. But, not all electricity produced by microhydro was used. Excess of electricity from microhydro discharged into dummy load for balancing. The potency of wasted electrical energy can be used for water distillation. The purpose of this research were to make a plan about water purification using wasted electrical energy from microhydro Gunung Sawur 1 and investigate its economic feasibility. This research begun with a survey of potency of wasted electrical energy in microhydro Gunung Sawur 1. The potency of waste electrical energy as the basic to calculate the production capacity of water distillation column. Feasibility study was carried out by using NPV and B/C ratio. The result showed that the potency of wasted electrical energy in microhydro of Gunung Sawur 1 up to 66 kwh/day. The capacity of maximum power of planned distillation column was equal to the maximum power of microhydro dummy load. The production capacity of pure water was about 66 liters a day. The production of water purifier was feasible to do based on NPV value of IDR 30,121,094 and the B/C ratio value of 1.51. Keywords: distillation, microhydro, wasted energy

IDENTIFIKASI RISIKO PADA OKRA MENGGUNAKAN FAILURE MODE AND EFFECT ANALYSIS (FMEA) DI PT. MITRATANI DUA TUJUH DI KABUPATEN JEMBER Ida Bagus Suryaningrat; Wiwik Febriyanti; Winda Amilia
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Post-harvest is an activity processed from harvesting to becoming a product. Post-harvest handling aims to maintain the quality and minimize the loss of the agricultural product. Post-harvest loss of okra is the reduction of the okra harvest amount from picking up to transporting process. Many factors can cause the post-harvest loss of okra. This study aimed to determine the causal sources of the okra loss. This study used FMEA and fishbone diagram. Fishbone diagram was used to identify the causes of the okra loss in a fishbone skeleton. FMEA was used to give the value on the causes of the okra loss by assessing the severity, occurrence and detection to get the RPN value. The RPN value was used to rank the potential causes of the loss. From the result of the study, it was found that there were 4 main factors causing the okra loss which had the RPN value above the RPN critical value. It were lack of picker accuracy and training or counseling, handling pets and diseases, and age factor of picker. Keywords: fishbone diagram, FMEA, okra, post-harvest loss

DEGRADASI KOMPONEN SELULOSA, HEMISELULOSA, DAN PATI TEPUNG KULIT UBI KAYU MENJADI GULA REDUKSI OLEH Aspergillus niger, Trichoderma viride, DAN Acremonium sp. IMI 383068 Jay Jayus; Ahmad Nafi'; Anis Shabrina Hanifa
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

As the solid waste produced from cassava processing industry such as tapioca factory or its derivatives, the cassava peel is potential to be use as a source of reducing sugar through hydrolysis process, since the peels contains a high amount of starch and lignocellulose components. The more environmentally friendly enzymatic hydrolysis using several microorganisms will be introduced in this study as an alternative to avoid the unsafe acid hydrolysis. However, the hydrolysis process using a single microorganism is not efficient since the hydrolytic enzyme produced is limited to a single enzyme, while the component in the cassava peels to be hydrolyzed is diverse which include cellulose, lignin, hemicellulose and starch. Therefore, it is necessary to optimize the hydrolysis process by combining several microorganisms (A. niger, T. viride and Acremonium sp. IMI 383068) which produced different specificity of hydrolytic enzyme depending on the substrate available in the cassava peels. The aims of this research were to determine the effect of single and mixed culture on the amount of reducing sugar released during the simultaneous cultivation. The result showed that the use of simultaneous mixed cultures during hydrolysis process was able to produce higher reducing sugar compare to that of single culture. The hydrolysis of cassava flour using a single strain of A. niger, T. viride and Acremonium sp. IMI 383068 respectively produced 4.86 g/L, 4.02 g/L, and 1.68 g/L of reducing sugar, while the hydrolysis of it using simultaneous mixed cultures of A. niger, T. viride, and Acremonium sp. IMI 383068 produced 7.23 g/L of reducing sugar. Keywords: cassava peels, hydrolysis, reducing sugar

PENERAPAN BISNIS MODEL KANVAS DALAM PENENTUAN RENCANA MANAJEMEN USAHA KEDELAI EDAMAME GORENG Novitha Herawati; Triana Lindriati; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Business model canvas (BMC) is a strategic management and lean start-up template for developing new or documenting existing business models. It is a visual chart with elements describing a firm's or product's value proposition, infrastructure, customers, and finances. It assists firms in their aligning activities by illustrating potential trade-offs. Business model canvas focuses on the idea of creating value in a business. The purpose of implementation of BMC was to determined the best business planning of fried edamame, when it applied to the industry or MSMEs (Micro, Small and Medium Enterprises). The method in the research used descriptive method, while the data analysis used qualitative analysis. Primary data collection was obtained from interviews. Analysis was done by compiling the initial hypothesis, hypothesis testing and verification of business model canvas (BMC). The results showed that the business model strategy for fried edamame products in the value proposition component were crispy, natural, labeled and applied good cooking oil for use. The customer segment component were the buyers of the entire Jember Regency including men and women over 20 years old with middle income. Components of revenue streams were fried edamame product sales, sale of unused oil, and sale of edamame peel to farmers, while the component channels were direct selling and retailers for fried edamame product. Keywords: business model, fried edamame, strategy, value proposition

APLIKASI METODE FOAM-MAT DRYING DALAM PEMBUATAN BUBUK SUSU KEDELAI INSTAN Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

As one of the products from soybean, soybean milk is widely known and appreciated by the public because of its benefits for health. Problems are often encountered in the processing of liquid soybean milk, such as short shelf life of it and easy to loss of quality. One alternative treatment that can extend the shelf life is to turn it into an instant soybean milk powder by drying method. Making instant soybean milk powder in this study used a foam-mat drying method. The purpose of this research was to study the application of foam-mat drying method on the characteristic (quality) of instan soybean milk powder produced. The results showed that the best treatment according to the drying time parameters was at 10% dextrin and 1% Tween 80. Physical characteristics of instant soybean milk powder had the highest yield values (16.10%) at a drying temperature of 60°C, the value of lightness (L) about 84.2; value of redness (a) about 1.3; yellowish value (b) about 24,and water absorption (DSA) of 1.68 mL/g. Chemical analysis resulted that water content of 3.05% at the drying temperature of 70°C, while the highest protein content at the drying temperature of 60°C amounted to 17.34% and the highest fat content about 11.36% at drying temperature of 50°C. Keywords: foam-mat drying, instant, shelf life, soybean milk

KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY Dedin Finatsiyatull Rosida; Arumsaka Arina Taqwa
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca jelly candy based on physical, chemical and organoleptic characteristic. This study used a completely randomized design with one factor with eight treatments, namely carrageenan and gelatin formulations. The formulation used was 2%: 0%; 4%: 0%; 2%: 15%; 4%: 15%; 2%: 18%; 4%: 18%; 0%: 15%; 0%: 18%. The best results of jelly candy treatment with carrageenan concentration of 2%. This resulted had moisture of 12.462%, ash of 0.597%, reducing sugar of 8.79%, total acid of 0.401%, pH of 4.76, gel strength of 36,706 N, color intensity of L 35.4; a* 8.3; b* 13.5. Based on organoleptic characteristic, its color value of 4.84 (rather like), aroma of 4.76 (rather like), texture of 4.76 (rather like) and flavor of 5.20 (like). Keywords: carrageenan, gel properties, gelatin, jelly candy, salacca

KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA KOPI JAHE CELUP PADA VARIASI TINGKAT PENYANGRAIAN DAN KONSENTRASI BUBUK JAHE Mukhammad Fauzi; Noer Novijanto; Dhuita Puspita Rarasati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml. Keywords: antioxidants, coffee, ginger, polyphenols, roasting

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