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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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Articles 11 Documents

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Search results for , issue "Vol 13 No 02 (2019)" : 11 Documents clear

POTENSI LIMBAH KULIT RAMBUTAN (Nephelium lappaceum) SEBAGAI MINUMAN SEDUHAN HERBAL Denny Anggara; Meassy Shawitry Harianja; Alvika Musfitasari; Martha Marselinha; Fransiskus Xaverius Arif Wahyudianto; Andrian Fernandes
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Rambutan production in Indonesia in 2017 is 523,699 tons. Consuming rambutan fruit will affect rambutan peel as a waste. Although rambutan peel has the potential to be made into herbal brew drinks products. The research aims were to determine the productivity of rambutan peel as a raw material for herbal beverage and estimate the benefits to be obtained. The study used local rambutan fruit raw material. The research was carried out in the Forest Product Laboratory of Dipterocarps Research Center. The research aimed to determine the processing technology of rambutan peel as raw material for herbal beverage and estimated benefits to be gained. The research was conducted in three stages of activity, i.e. calculation of the potential of rambutan peel as raw material for herbal beverage, making of rambutan herbal beverage and estimated its profit. Rambutan peel can be processed into herbal brew drinks using simple technology, by making the rambutan peel into a dry powder and put it into a brewed beverage bag. The brewed beverage packaged in 1 box about 3 bags and each bag containing @ 1.5 g herbal beverage. The estimated profit of 1 box of herbal beverage was about 30.4% of the selling price. Keywords: herbal brew drinks, home industry, marine tea, rambutan peel

PROPORSI MOCAF DAN TEPUNG LARUT DENGAN PENAMBAHAN MALTODEKSTRIN PADA PENGOLAHAN COOKIES Indra Agustanugraha Pramadi; Fungki Sri Rejeki; Tri Rahayuningsih; Endang Retno Wedowati
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Cookies is snacks made from wheat flour. Wheat flour contains gluten which cannot be consumed by people with celiac diseases and autism. MOCAF is a modification of cassava flour that changes functional properties and can be used to substitute wheat flour. The use of MOCAF produces cookies that are hard-textured, so it is necessary to add arrowroot flour. Arrowroot flour was chosen because it contains low calories and non-gluten. Maltodextrin was used as maker crispy and binder ingredients. The research aimed were to determine the effect of MOCAF and arrowroot flour proportion and maltodextrin addition to the cookies characteristics, and determine the best alternative cookies processing. This research used factorial randomized block design with two factors. First factor was MOCAF and arrowroot flour proportion (T) with three levels (T1=100%:0%, T2=95%:5%, T3=90%:10%) and second factor was maltodextrin concentration (M) with three levels (M1=2%, M2=4%, M3=6%). Parameters research were proximate analysis, calories, yield, ability to swell, and organoleptic properties. The alternative selection used Expectation Value method. The results showed that there were no interactions between treatments on all research parameters, T treatment was significantly different on all organoleptic parameters, M treatment was significantly different on yield, fat and carbohydrate content, organoleptic properties, and the chosen treatment was T2M3 with expectation value was 8.21. Keywords: arrowroot flour, maltodextrin, MOCAF, non-gluten cookies

AKSELERASI PRODUKSI MOROMI MENGGUNAKAN INOKULUM Pediococcus halophilus FNCC 0033 DAN Zygosaccharomyces rouxii FNCC 3008 Jay Jayus; Etika Hanif Rosyidawati; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

The increasing of consumer demand has forced the small scale soy sauce factories to expand the quality and quantity of their production. However, they have a major problem on the duration of spontaneous fermentation for the production of moromi which take at least 2 months time. Therefore, an effort to shorten the fermentation time is proposed in this study by the applications of controlled fermentation using protease producing microbes. This study was aimed to compare the spontaneous and controlled fermentation of moromi using a single P. halophilus FNCC 0033 as well as a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 as the inoculum for extended fermentation process of soybean in salt solution at pH 8.0. The quality parameter of moromi observed were pH, dissolved protein, total nitrogen, microbial count, and sensory evaluation by expert panelist. The result showed that controlled fermentation of moromi using both single P. halophilus FNCC 0033 or a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 could shorten the duration of moromi fermentation time, from usually 8 weeks becomes 2 weeks only. The highest dissolve proteins content was detected in the moromi prepared by a single P. halophilus FNCC 0033 rather than its combination with Z. rouxii FNCC 3008. Moreover, result of sensory evaluation showed that P. halophilus FNCC 0033 fermented moromi exhibit more acidic flavor, indicating the ability of this lactic acid producing bacteria in producing both protease and lactic acids during the fermentation activity. Keywords: moromi, Pediococcus halophilus, soy sauce, Zygosaccharomyces rouxii

MORFOGENESIS DAN INDUKSI KALUS TIN (Ficus carica L.) PADA MEDIA MURASHIGE DAN SKOOG (MS) DENGAN PENAMBAHAN BENZYLAMINOPURINE Pangesti Nugrahani; Didik Utomo Pribadi
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Fig is one of the introduced fruit trees, which became popular in Indonesia. Its leave and fruit can be used as medicine and healthy food. The effect of different combination concentration of BAP (Benzylaminopurine) and 2,4-D (2,4-dicholophenoxy acetic acid) on callus induction from leaf segment of Ficus carica L. were studied. The effect of differrent combination of BAP and coconut water on morphogenesis of single node of Fig was also investigated. The study was arranged as factorial design in completely randomized design in two experiments with 5 repetitions for each treatment. The factors of experiment I were the concentration of BAP (0,1, and 2 mg/L) and the concentration of 2,4-D (0,1, and 2 mg/L). And the factors of experiment II were the concentration of BAP (1 and 2 mg/L) and the concentration of coconut water (100 and 150 mL/L). Each treatment consisted of 10 replicates (bottles). The result showed that MS (Murashige and Skoog) medium supplement with 100 mL/L coconut water, enhanced shoot development. MS medium supplemented with 2,4-D 2 mg/L, enhanced callus induction of Ficus carica L. Keywords: 2,4-D, morphogenesis, BAP, callus, Ficus carica L.

ANALISIS PENENTUAN LOKASI PENGEMBANGAN KLASTER INDUSTRI BERBASIS SINGKONG DI KABUPATEN JEMBER Emi Kurniawati; Yuli Wibowo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Cassava-based industry in Jember Regency had good potential to be developed. The development could be done by forming industrial clusters. Cassava-based industrial clusters could be developed through determining potential locations. The study aimed to provide information about determining the location of the cassava-based industrial cluster development in Jember Regency. The study was conducted using the location quotient (LQ) method and the scalogram method. The results showed that the sub-districts in Jember Regency had potential locations for developing cassava-based industrial clusters, such as Kaliwates Sub-District, Patrang Sub-District, and Sumbersari Sub-District. The three sub-districts had advantages compared to other sub-districts in terms of the concentration of LQ values produced by cassava-based products. Scalogram results showed sub-districts in the highest service center hierarchy, i.e. Kaliwates Sub-District, Patrang Sub-District, and Sumbersari Sub-District. All three sub-districts had complete facilities compared to other sub-districts so that they could become centers of economy and trade. Based on the results of the LQ method and scalogram, the location of the cassava-based industrial cluster development in Jember Regency was determined in Kaliwates Sub-District, Patrang Sub-District, and Sumbersari Sub-District. Keywords: cassava, determination, development, location, industrial cluster

INDONESIAN NANOCLAYS FOR THE REMOVAL OF NITRATE IN LIQUID WASTE CONTAINING PALM OIL MILL EFFLUENT Untung Sudadi; Syaiful Anwar; Rendy Anggriawan; Tengku Afrizal
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Land application of liquid waste containing palm oil mill effluent (LW-POME) as soil ameliorant can cause water contamination due to its high content of nitrate if improperly treated. Indonesia is rich with volcanic tuff materials that contain variable charged soil clay minerals. This study was aimed at to extract nanoclays (fraction sized <200 nm) from volcanic tuffs of Mt. Salak, West Java, Indonesia, and evaluate their potential use as adsorbent of nitrate in LW-POME. By applying dispersion, ultrasonication, centrifugation, and dialysis separation techniques, it could be extracted positively charged nanoclays nc3 and nc4 from the respectively tuff materials tv3 and tv4. Their potential use as natural adsorbent of nitrate as anionic contaminant was evaluated using Langmuir isothermal adsorption model. After 48 h equilibration, it could be extracted 4.33 mg nc3/g tv3 and 7.73 mg nc4/g tv4 with nitrate adsorption maxima of 48.3 and 40 mg/g for nc3 and nc4, respectively. The removal of nitrate in the LW-POME from 62 to 20 mg/L as to comply with the Indonesian liquid waste quality standard required 29.81 mg nc3/L or 39.34 mg nc4/L. The extracted nanoclays were considered prospective to be utilized as natural adsorbent for nitrate removal in LW-POME. Keywords: anionic contaminant, natural adsorbent, nitrate adsorption, volcanic tuff

KARAKTERISTIK MUTU BUBUK OKARA HASIL KERAGAMAN PERLAKUAN HIDROTERMAL DAN SUHU PENGERINGAN Iwan Taruna
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

The present study aimed to investigate the influences of experimental variables, i.e. hydrothermal treatments (whithout and treated) and convective drying temperatures (70, 80 and 90°C) on the quality characteristics of okara powders. The quality parameters of the okara powder studied in this experiment consisted of color attributes, particle density, water absorption capacity, oil absorption capacity, pH, viscosity, and non-enzymatic browning. The results showed that the quality of okara powders varied depending on the experimental variables. Hydrothermal treatment and drying of okara at lower temperatures could increase the brightness (L value) from 62.37 to 70.23, and increased the b value of okara powder color from 43.65 to 49.16. However, the particle density (1.04-1.35 g/cm3) and pH value (6.48-6.78) of okara powders were not significantly affected by hydrothermal treatment. The okara powder solution with hydrothermal treatment (2.10-4.50 cP) showed a lower average viscosity value compared to okara powder without hydrothermal treatment ((2.60-4.80 cP). The study also concluded that okara powder absorbed significantly more water rather than absorbing oil, as indicated by the value of water absorption capacity (4.7-5.7 mL/g), which greater than oil absorption capacity (1.1-1.4 mL/g). Non-enzymatic browning occurrence on okara powder samples (OD = 0.52-0.66) was more affected by the drying temperature than hydrothermal treatment. Keywords: convective drying, hydrothermal treatment, okara powder quality

SISTEM PRODUKSI DAN PENGOLAHAN KOPI BERKELANJUTAN: STATE OF THE ART Rachman Jaya; Yusriana Yusriana; Rizki Ardiansyah
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Last 10 years, more than 50 papers and handbooks have been published on the topic of sustainable production and processing in the coffee commodity. Review process is used by desk study based on several scientific journals which are related to the topic. It was found by scientific publisher webs such as Scopus, Ebsco, Academia.edu, Researchgate, Portal Garuda, DOAJ and Google Scholar. Technically, sustainability was discussed at least 3 aspects, i.e. economic, social and ecology. In global growth, particularly a coffee commodity has been disturbing production which was caused by global warming, fair-trade and social conflict. On the other hand, dynamically there has been increasing of demand (export and local) due to lifestyle. Based on the fact, the realistic solution is needed on these matters. This study has done several articles reviewed and synthesized. The systematic of it’s through content analysis on that article and then clustered by a topic which assessed. The realistic solution complied based on economic, social and ecology aspects in a sustainable production and processing. Finally, we suggest several new techniques and products (downstream) which could be developed to reach the sustainability and processing of the coffee, especially cold-brew for new coffee product.Keywords: coffee, processing, state of the art, sustainable production

KARAKTERISTIK PERMEN JELLY JANTUNG BUAH NANAS DENGAN VARIASI KONSENTRASI KARAGENAN DAN SUHU PEMANASAN Giyarto Giyarto; Sony Suwasono; Putri Oktavilia Surya
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Utilization of pineapple waste as by-product of pineapple fruit consumption such as peel, fruit eyes, and the core of the pineapple is still low. The middle part of the pineapple fruit called core has elongated shape, rather hard texture, and slightly of sweet and sour taste. Sweet and sour taste from the pineapple core had good nutritional content, so it enabling to be developed into more economically products, such as jelly candy. Chewy texture, transparent colors, sweetness, and fruity aroma as the jelly candy’s properties are strongly influenced by the gelling components and the temperature processing. The use of right combination between carrageenan concentration, pineapple core, and heating temperature can produced a good quality jelly candy. This research was carried out with Randomized Complete Block Design (RAK) method with two factors, i.e. variations of carrageenan (2%, 3% and 4% (b/v) and heating temperature (70°C, 80°C, 90°C). The aims of the research were to known characteristic of pineapple core jelly candy and determined the best formulation of it based on pishical, chemical and organoleptic characteristic. The result showed that the variation of 3% carrageenan and cooking temperature of 90°C was the best formulation of the pineapple core jelly candy with an effectiveness value of 0.66. It has texture value of 376.47 ± 0.71 g/mm; moisture content of 16.16 ± 0.37%; ash content of 1.26 ± 0.24%; vitamin C of 12.80 ± 0.69 mg/100g; reduction sugar of 11.90 ± 0.02%; and sucrose of 28.55 ± 0.24%. Based from organoleptic of jelly candy, the panelists like of texture (4.6), chewy texture (4.76) and rather like of the color (3.76), taste (4.28), aroma (4.04), overall organoleptic (4.12). Keywords: carrageenan, core of the pineapple, cooking temperature, organoleptic

PRODUK ENKAPSULASI ASAP CAIR SEKAM PADI DAN APLIKASINYA UNTUK MENGAWETKAN TAHU PUTIH Ana Andiana; Nur Aini; Karseno Karseno
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Tofu is a perishable food product, thus requiring a safe natural preservative. Liquid smoke from rice husk can be used as a tofu preservative, but its use in liquid form is less practical. Liquid smoke encapsulation process is a way to resolve the issue. The research objectives were to study the antibacterial activity of liquid smoke from rice husks and their encapsulated products, the effect of the concentration of liquid smoke encapsulation products on the shelf life of white tofu during storage, and the optimal concentration of liquid smoke encapsulation products that were able to maintain the quality of white tofu during storage. This type of research was experimental using a Split Plot Design, with the main plot was the concentration of encapsulated products, while the sub-plot was the storage time. Factors studied were the storage time (0, 2, 4 and 6 days) and encapsulation product concentrations (0, 0.5, 1, 1.5 and 2%). There were 20 combinations of treatment, repeated two times in order to get 40 units of trial. The results showed that the liquid smoke of rice husk had total phenol of 1,624.62 mg GAE/g, also had antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. Encapsulation product of rice husk liquid smoke had total phenol of 3,125 mg GAE/g and antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. The concentration of the encapsulated product affected the value of water content, protein content and the total plate count (TPC) during storage. The concentration of 2% encapsulated product produced the lowest changes during storage. The concentration of 1% encapsulated product resulted in tofu quality that was still organoleptically feasible until the second day of storage. Keywords: encapsulation, liquid smoke, white tofu

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