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INDONESIA
Jurnal AGROTEKNOLOGI
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
 1 
Search results for , issue "Vol 14 No 02 (2020)" : 10 Documents clear
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER KENITU (Chrysophyllum cainito L.) DENGAN PENAMBAHAN CMC DAN KARAGENAN Herlina Herlina; Maria Belgis; Lufi Wirantika
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.12938

Abstract

Star apple is a seasonal local fruit that is commonly found in East Java, Indonesia. This fruit contains high fiber and antioxidants, however the utilization was not optimal specially at the harvest season, so it requires for further processing. Star fruit apple processing into fruit leather would expected to resolve this problem. Plasticity is an important parameter in fruit leather quality which can be influenced by binding agent, sugar, and acid composition. Therefore, the aim of this study was to determine the best concentration of binding agent that can produce star apple fruit leathers with good characteristics and preferred by consumers. The concentration of CMC and carrageenan used in this study were 0.1%; 0.3%; 0.5%. Physicochemical data were analyzed by ANOVA (α = 5%) and DMRT, while preference were analyzed using Chi-square test (α = 5%). The best treatment determination was using scoring analysis. The result showed that 0.3% carrageenan was the best treatment to produce star apple fruit leather with 54.48 lightness; 348 g/ 2 mm texture; 17.99 KPa tensile strength; 9.03% elongation; 2.68% syneresis; 22.49% water content; and 6.11% crude fiber content. While the color, aroma, texture, taste, and overall preference were as follows 73.33%; 63.33%; 73.33%; 60%; and 66.67% respectively. Keywords: CMC, carrageenan, fruit leather, star apple
AKSENTUASI PRODUKSI BERSIH PADA AGROINDUSTRI KOPI ARABIKA MAJU MAPAN DI KABUPATEN JEMBER MENGGUNAKAN METODE AHP Elida Novita; Siti Nur Azizah; Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.18182

Abstract

Panti District is the second-largest coffee plantation in Jember Regency, with an area of 160.71 ????????2 or 4.88% of the total area of Jember Regency with an average height of 50-1,340 meters above sea level. With this average height, one of the coffee plants planted was Arabica coffee. Based on the number of existing coffee plantations, the processing of wet coffee produced a lot of liquid and solid waste. Coffee fruit waste in the form of flesh physical composition reached 48%, consisted of 42% fruit skin and 6% seed skin. The utilization of coffee waste is still not optimal. One effort to reduce coffee waste was by applying cleaner production. The method used to determine this priority of production application at Maju Mapan Coffee Agroindustry is AHP (Analytical Hierarchy Process) method, technical feasibility, and financial feasibility analysis. From mass balance analysis, the results showed that from 1 ton of red coffee berry and 3146.63 liters of water as production input produced 40% of coffee beans, 38.4% solid waste, and 2946 liters of wastewater. The wastewater characteristics exceeded the threshold standard of wastewater quality stipulated by the Decree of the Governor of East Java Number 45 of 2002. On the other side, solid waste most unsettled the surrounding community because every day, it created a foul odor and invited many insects. Clean production priority in Maju Mapan Agroindustry using AHP, technical feasibility, and financial feasibility analysis obtained are manufacturing the cascara tea, compost block, and animal feed. AHP analysis results using the application of expert choice assessment in an alternative hierarchy of the ten experts showed that making cascara tea was chosen as the main priority in the utilization of waste from Arabica coffee processing in Maju Mapan Agroindustry. Keywords: AHP, arabica coffee, cascara tea, cleaner production, coffee waste
APLIKASI STABILISASI RICE BRAN DALAM FOOD BAR BERBASIS TEPUNG SORGUM SEBAGAI PANGAN DARURAT Lufi Karisma Rahmawati; Karseno Karseno; Nur Aini
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17854

Abstract

Indonesia is a country that is prone to natural disasters. In emergency situation, a special food design for disaster victims that is practical and nutritional is needed. Food bar is one example of practical food that is suitable for consumption in emergencies. The basic ingredients of food bars can be made from sorghum flour which is rich in nutritional value. So that its function as an emergency food is more optimal then a food bar is applied using a stabilized rice bran. The purpose of this research was to determine the process condition of rice bran stabilization to produce rice bran with good taste and aroma, the organoleptic character of food bars and the physical and chemical characteristics of the five best food bar products. The method used is an experimental method with RBD (Randomized Group Design). The factors studied consisted of two factors: the use of roasted temperatures (T) and food bar formulations (P). The results obtained were stable rice bran with the use of a temperature of 120oC and a stabilization time of 6 minutes, which will later be used in the process of making food bars. The best food bar product formulation was food bar with the ratio of sorghum flour and rice bran stabilizing flour as much as 85%: 15% (P4) which was baked at 130oC (T4). This formulation showed a total protein value of 14.99%, 30.08% fat, 40.27% carbohydrate and 246.01 kcal energy and has physical characteristics in the form of a hardness value of 1597.56 g force. Keywords: food bar, sorghum flour, stabilized rice bran
MANAJEMEN RISIKO KEHILANGAN PANEN EDAMAME (Glycine max (L) Merr.) DI PT. MITRATANI DUA TUJUH, JEMBER Yuli Wibowo; Winda Amilia; Dyah Rizki Karismasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.21448

Abstract

Post-harvest loss is a risk that can be faced by almost all agricultural commodities, including edamame. Post-harvest loss can be a potential loss for farming. This study aims to identify the risk of edamame post-harvest loss at PT. Mitra Tani Dua Tujuh Jember, as well as formulating its control strategy. This study uses the Failure Mode and Effect Analysis method to analyze the risk of post-harvest loss, integrated with the fishbone diagram to identify the risk causes. To formulate a risk control strategy used the Analytical Hierarchy Process method, which refers to the Pugh method to determine the strategic concept. The results showed that the most critical risks that need serious attention in edamame production are the emergence of pests and diseases. Pests and diseases that attack edamame plants have a high impact severity. Pests and diseases quite often attack edamame plants, and their presence is difficult to detect. The appropriate strategy for controlling pests and diseases in edamame is vegetable pesticides. The use of vegetable pesticides is easier, more efficient, cheaper, more effective, and easier to obtain than chemical pesticides. Keywords: analytical hierarchy process, edamame, failure mode and effect analysis, post-harvest loss, risk management
KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA Siti Nurdjanah; Susilawati Susilawati; Udin Hasanudin; Ayu Anitasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17383

Abstract

Most of cassava grown in Palas, South Lampung District is sweet type cassava (Manihot esculenta Crantz) utilized as raw materials for cassava-based snack production. However, their characteristic had never been reported. The aims of the research were to determine the effect of varieties, harvesting age, and interaction between varieties and the harvesting age on morphology and chemical characteristics of sweet type cassava planted in Palas District, South Lampung. The experiment was factorial and arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava variety, i.e., manalagi (V1), mentega (V2), and krembi (V3). The second factor was the harvest age (U) i.e., 7-8 months (U1) and 8-9 months (U2). Morphology data were reported descriptively, while data for other characteristics were tested for homogeneity and additivity using Barlett and Tuckey test, then subjected to ANOVA, and further tested using Duncan test at the level of 5%. The results showed that the variety and harvest age significantly affected of water content, starch yield, starch content, amylose, and amylopectin. There was a significant interaction between varieties and age of harvest on moisture content, starch yield, and starch content, but there was no significant interaction effect on amylose and amylopectin. The highest value of moisture content was found in manalagi aged at 7-8 months (67.28% wb), the highest value of starch yield was found in manalagi age at 8-9 months of (16.34%), the highest value of starch content was found in mentega aged at 8-9 of months (17.52 % wb), the highest value of amylose was found in mentega aged at 8-9 of month (10.35% db), the highest value of amylopectin was found in krembi aged at 7-8 of month (92.78% db). Overall, krembi, manalagi, and mentega can be categorized as low-amylose cassava which has potential to be developed as raw material for crispy cassava-based snack. Keywords: harvesting age, krembi, low-amylose cassava, manalagi, mentega
KARAKTERISASI SABUN CAIR DENGAN VARIASI PENAMBAHAN EKSTRAK TEMBAKAU (Nicotiana tabacum L.) Andi Eko Wiyono; Herlina Herlina; Nidya Shara Mahardika; Cahyan Ferdie Fernanda
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17736

Abstract

Liquid soap is a kind of cleanser made from a chemical reaction of the potassium salt of fatty acids. The distribution of soap with natural ingredients is rarely available on a market. One of the best options that can be used as a natural active ingredient of soap is a tobacco leaf. This study aimed was to the best treatment concentration of tobacco extract on the physical, chemical, and microbiological properties of liquid soap. The formulations of tobacco extract were 5%, 10%, and 15% of base soap. The study showed that the addition of tobacco extract to liquid soap could decrease the viscosity, specific gravity, pH, and alkaline free. Meanwhile, the nicotine level and bacterial inhibition (clear zone) were higher. The best concentration of liquid soap was formulation with the addition of 5% tobacco extract, with characteristics of viscosity about 2498.1 cP, specific gravity about 1.0209 g/mL, the stability of foam about 180 mL/ 9 hours, foam power about 22.34 second, pH 10.14, alkaline free about 0.0824%, nicotine content about 128.69 mg/100g and the antibacterial of E. coli (clear zone) of tobacco liquid soap about 5.8 mm. Keywords: liquid soap, natural active ingredients, tobacco extract
ANALISIS KELAYAKAN EKONOMI PADA INDUSTRI VIRGIN COCONUT OIL (VCO) DI SUKOREJO KECAMATAN SUMBERSARI KABUPATEN JEMBER Andrew Setiawan Rusdianto; Winda Amilia; Doni Adi Nugroho
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.16614

Abstract

Agroindustry is an industry that processes agricultural products from raw materials. Agroindustry increase the added value of agricultural commodities. Virgin coconut oil (VCO) product have high economic value because it has many benefits for health and beauty care as well. One of the industries processing coconut into a VCO product in Jember on an SME (Small Medium Enterprises) scale is located in Sukorejo, Jember Regency. The economic feasibility showed that its VCO industry business had a positive NPV. The BC Ratio value less than 1, which means that cash in flow was bigger than cash out flow, in the present value called Break Even Point (BEP), that is, total cost equals total revenue. IRR value that is generated is greater > 6% loan interest, and the last payback period (PBP), which is produced shows the value (less than) <10 years. In accordance with the specified time period of 5 years and 4 months. From the results of the analysis, it can be said that the VCO industry in Sukorejo, Sumbersari District was feasible to do. Keywords: economic feasibility, virgin coconut oil
PENDUGAAN UMUR SIMPAN MAKANAN TRADISIONAL BERBAHAN DASAR BERAS DENGAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) MELALUI PENDEKATAN ARRHENIUS DAN KADAR AIR KRITIS Vivi Nuraini; Yannie Asrie Widanti
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.20337

Abstract

The expired date is important information that consumers should know. However, many traditional foods have not written an expiration due date. The purpose of this study was to estimate the shelf life of two (2) types of traditional rice-based foods intip and kembang goyang. Estimation of shelf life was carried out using the Accelerated Shelf-life Testing (ASLT) method using the Arrhenius approach and the critical moisture content approach. The calculation of shelf life in the Arrhenius approach to kembang goyang has been obtained respectively 0.45 months, 0.50 months, and 0.47 months at respective temperatures (25oC, 35oC and 45oC). The results of shelf life kembang goyang through the water content approach obtained 0.43 months at 75% RH. The results of the arrhenius approach to intip showed that shelf life of 0.37 months, 0.45 months, and 0.53 months at each temperature (25oC, 35oC, and 45oC). The critical water content approach for intip has obtained a shelf life of 0.58 months (RH 75%). Intip has a slightly larger shelf life when analyzed using the critical moisture content method. Keywords: ASLT, intip, kembang goyang, shelf life
KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA Priyanto Priyanto; Yuli Wibowo; Jay Jayus
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.9743

Abstract

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch
KARAKTERISTIK FISIK DAN SENSORIS ES KRIM KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENAMBAHAN TEPUNG UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI PENSTABIL Cicilia Nuryati; Anang Mohammad Legowo; Nurwantoro Nurwantoro
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17615

Abstract

Gembili tubers are Dioscoreaceae plants which contain mucus which is water soluble polysaccharide (13.42% db), able to bind materials and form gels, and is glucomannan (Harijono et al., 2010; Prabowo et al., 2014). Gembili tubers can be used as a stabilizer, thickener, and also gelling agent in ice cream products because of this content. This research aims to determine the effect of added gembili tuber flour with different concentrations on overrun, melting speed, total solids, and hedonic quality of red bean ice cream. The material used is red bean porridge, fresh cow's milk, granulated sugar, whipped cream, egg yolks, water, and gembili tuber flour. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications with a formulation of adding gembili tuber flour concentration of 0%, 2%, 4%, 6%, 8%. Analysis of the data used is the Analysis of Variants (ANOVA) at a significance level of 5%. The results showed that the addition of different concentrations of gembili tuber flour to peanut ice cream had a significant effect (P <0.05) on overrun, melting speed, and total solids, as well as texture, taste, and thickness characteristics but did not significantly affect the color, aroma, and favorite overalls. The best treatment of added gembili tuber flour as a stabilizer of red bean ice cream is 0.4%. Keywords: gembili tubers, hedonics, ice cream, kidney beans, overrun

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