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Kab. jember,
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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 8 Documents
 1 
Search results for , issue "Vol 15 No 01 (2021)" : 8 Documents clear
KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SEDIAAN OPAQUE SOAP DENGAN PENAMBAHAN EKSTRAK ETANOL TEMBAKAU Andi Eko Wiyono; Herlina Herlina; Andrew Setiawan Rusdianto; Mega Desy Safitri
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.17068

Abstract

Opaque soap is a solid soap product. It was made from a mixture of oil and the addition of alkaline compounds to form a saponification process. Solid soap preparations made with the addition of tobacco extract as an active ingredient that contains nicotine compounds, which include toxic alkaloids are weakly basic. In addition, tobacco extracts chosen to produce products that were beneficial to society. The purpose of this study was to provided wider use of tobacco and to know the characteristic of opaque soap preparations with the addition of tobacco extracts. The research method was a single completely randomized design (CRD) with descriptive analysis. In this study, the formulas of opaque soap were A0 (no addition of tobacco extract), A1 (1.2 g of tobacco extract), A2 (2.4 g of tobacco extract), and A3 (4.8 g of tobacco extract). The observed parameters were chemical and microbiological characteristics. All variations of opaque soaps had a pH of 9.51-9.77, water content of 13.15%-14.35%, free alkali 0.056-0.0584, antibacterial (E. coli inhibition zone proved by clear zone) about 8.60-21.50 mm; and nicotine levels 0-383.67 mg/100g. From the results due to chemical and microbiological characteristics, all of the opaque soap with additional tobacco extract was in accordance with the Indonesian National Standards (SNI 3532-2016) so that soap was safe for use by the public. Keywords: chemistry, microbiology, soap preparations, tobacco extract
KARAKTERISTIK FISIKOKIMIA SELAI KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN VARIASI KONSENTRASI BUAH NANAS (Ananas comosus L.) Pratiwi Jati Palupi; Retno Prasetia; Muh. Doddy Pratama; Indah Sriwahyuni
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.20644

Abstract

Dragon fruit peels (Hylocereus polyrhizus) are generally only considered trash by the public because they are considered useless, even though dragon fruit peels still contain useful nutrients. Dragon fruit skin can be used as food, one of which is a jam. The addition of pineapple fruit variations to dragon fruit peel jam as a flavor enhancer and natural fragrance to reduce the use of sugar in jam and the aroma of pineapple fruit can mask the distinctive aroma of dragon fruit which is less desirable. The purpose of this study was to determine the appropriate concentration variations in the manufacture of dragon fruit peel jam with the addition of pineapple, which consumers liked. This study used a completely randomized design with six (6) treatments and two (2) replications. Dragon fruit peel jams analyzed by chemical tests included moisture content, sugar level, and pH, while organoleptic test included color, texture, taste, aroma, and a total of 30 untrained panelists. Observation data were processed using ANOVA (α = 5%) and further tested using the honest significant difference test (BNJ) (α = 5%). The results showed that the pineapple’s addition to dragon fruit peel jam had a very significant effect on the panelists' preference for aroma and taste, but not significantly different from the color, texture, and chemical characteristics of jam. The N6 treatment (dragon fruit peel 250 g: pineapple fruit 250 g) was the best jam, based on chemical characteristics (pH content of 3.52, moisture content of 18.65%, sugar level of 53.30%) and preferable in organoleptic characteristics (2.97 of color, 2.97 of texture, 2.97 of flavor, 3.00 of taste). Keywords: agricultural waste, dragon fruit peel, jam, pineapple
DESAIN KEMASAN SEKUNDER PADA PRODUK PROL TAPE DENGAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) (Studi Kasus di UD. Purnama Jati, Kabupaten Jember) Ida Bagus Suryaningrat; Nidya Shara Mahardika; Mela Eriana Firlanarosa
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.20624

Abstract

Packaging refers to an object to protect and secure certain products within the package as well as giving a particular image to persuade the customers. The research objectives were to identify customers’ desires and satisfaction levels to prol tape product packaging using the quality function deployment (QFD) method, designing packages, determining the type of packaging, and determining the compressive strength of the packaging using a universal testing machine (UTM). The research findings were 4 important attributes found for secondary packaging, namely the attributes of strength, appearance, price, and protection. Based on the attributes, the researcher designed a new secondary packaging using the RSC (regular slotted container) type of packaging consisting of two parts; BC flute type for outer packaging and B flute type for inner packaging. Meanwhile, the old secondary packaging only consisted of one part, namely B flute type for outer packaging. According to the compressive strength test results, the new packaging has a compressive strength value of 189.6 kgf with a maximum stack number of 40 stacks, and the old packaging has a compressive strength value of 82.7 kgf with a maximum stack number of 18 stacks. Keywords: compressive strength, packaging, prol tape, QFD
APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.) Septy Handayani; Triana Lindriati; Fuji Kurniawati; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.24023

Abstract

Robusta coffee is widely cultivated in Indonesia, and it is often processed into ground coffee. In this study, coffee jelly candy was made for product diversification of coffee. In this case, gel forming agents and sugar are needed to build jelly candy texture, aroma, and taste. The aim of this research was to study the characteristics of coffee jelly candy as affected by sucrose concentration and the ratio of carrageenan to gelatin. A completely randomized design using two factors (sucrose concentration of 40% and 60%; and gelatin to carrageenan ratio of 25:75, 50:50, and 75:25 w/w) was employed. The result showed that sucrose concentrations and gelatin to carrageenan ratio significantly (α > 5%) affected texture, color, moisture content, ash content, and organoleptic parameters (preference towards color, texture, taste, and overall). However, sucrose concentration and the ratio of gelatin to carrageenan not significantly (α < 0,05%) affect antioxidant activity and polyphenol concentration. The effectiveness test showed that coffee jelly candy with 40% sucrose concentration and the ratio of gelatin:carrageenan 50:50 had the highest score with L (lightness) value of 46.79, hardness of 54.53 g/mm, moisture content of 19.26%, ash content of 1.36%, antioxidant activity of 26.63%, total polyphenol of 0.46 mg GAE/mL, preference towards color of 5.60 (rather like), preferences towards aroma of 5.83 (rather like), preferences towards taste of 5.10 (rather like), preferences towards texture of 5.13 (rather like), and overall preference of 5.57 (rather like). Keywords: carrageenan, gelatin, jelly candy, organoleptic, robusta, sucrose
KARAKTERISTIK FISIK DAN ORGANOLEPTIK FRIED FROZEN CASSAVA DENGAN VARIASI LAMA WAKTU PEREBUSAN DAN PERENDAMAN NATRIUM BIKARBONAT Ni Ketut Leseni; Nugraha Yuwana
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.21547

Abstract

The abundance of cassava, especially during the main harvest, triggers the accumulation of damaged cassava due to lack of processing and storage. An alternative solution to overcome this problem is by processing it into fried frozen cassava. The freezing process could extend product shelf life. In addition, it is necessary to have additional materials such as sodium bicarbonate to improve physical characteristics because it can form air cavities which make the product becomes more crispy outside and soft inside. The aim of this study was to determine the effect of variations in boiling time and sodium bicarbonate on the characteristic of fried frozen cassava. This study used 8 types of sample variation, 4 levels of factor A (boiling time: A0=0 min; A1=10 min; A2=20 min; A3=30 min) and 2 levels of factor B (sodium bicarbonate: B1=without soaking in sodium bicarbonate; B2=with soaking in sodium bicarbonate). Based on the results of the study, soaking in sodium bicarbonate and boiling time variations gave a significant effect on the texture of fried frozen cassava (value range 4-56 g/mm) but not on lightness (value range 64-71). The assessment from organoleptic characteristic (value range on color/lightness 2.63-3.48, aroma 2.51–3.40, flavor 1.75–3.92, texture 1.51–3.94, overall 1.81–3.81), showed that the fried frozen cassava with 30 minutes boiling time was preferred by consumers, especially those which soaked in sodium bicarbonate. Keywords: cassava, frozen, boiling time, sodium bicarbonate
KARAKTERISTIK KIMIAWI DAN AKTIVITAS ANTIOKSIDAN DAUN KERSEN (Muntingia calabura) PADA KETINGGIAN WILAYAH YANG BERBEDA Ade Galuh Rakhmadevi; Maria 'Azizah; Anna Mardiana Handayani
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.23688

Abstract

Kersen trees (Muntingia calabura L.) are included in the Elaeocarpaceae family and are mostly used as a protective tree. The kersen leaves were an environmental waste (trash) and still lacks implementation in food processing. This study was aimed to determine the chemical characteristics and antioxidant activity of kersen leaves at different altitudes and their potential as an herbal tea. The difference in the height of the place to grow will be used as a factor to be studied so that this study uses a completely randomized design with a one factor pattern (height the place of growings). Kersen leaves were taken from three districts, namely Jember (83 amsl/above mean sea level), Situbondo (5 amsl), and Bondowoso (255 amsl). The results showed that the chemical characteristics of kersen leaves consisting of moisture content, ash content, fat content, and carbohydrate content were not significantly different between regions, while protein content and antioxidant activity levels were significantly different between regions. Keywords: antioxidant activities, kersen leaves
MODEL SISTEM ANTRIAN PADA PELAYANAN RESTORAN CEPAT SAJI (Studi Kasus di KFC Gajah Mada Kabupaten Jember) Bambang Herry Purnomo; Bertung Suryadharma; Nurma Yunita Ekasari
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.19929

Abstract

KFC is one of the fast food restaurants in the Jember Regency which is never deserted of visitors, especially that on Gajah Mada Street. The purposes of this study were to determine the characteristics of the queuing system, analyze the queuing applied at KFC, formulate recommendations for improving the queuing system to reduce queuing, and minimize costs. The Data analysis was performed to compare manual calculations and simulation methods using ARENA 14.0. The characteristics of the current queue at KFC are random and unlimited arrival patterns, FIFO (first in first out) queue discipline, and the design of the single phase multi channel queuing system. The queuing distribution used for arrival and service time was the exponential distribution. The queuing model notation at the M/M/2 cashier: FIFO/∞/∞. The recommended queuing model that can be applied was to add 1 cashier to 3 cashiers at a cost of Rp 150,560 from the scenario made. The performance variable in the scenario becomes less than the initial condition, which was ρ cashier becomes 188%, total Wq about 0.92 minutes, and Lq about 2 people. Adding these facilities changes the queuing model notation to (M/M/3: FIFO/∞/∞). Keywords: ARENA, FIFO queuing discipline KFC Jember, queuing system
PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW Clarita Angelina; Yuliana Reni Swasti; Franciscus Sinung Pranata
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.22089

Abstract

In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamins, and minerals, to be used as an alternative to overcome nutritional problems. Various studies have concluded that moringa leaves can be used in food products. This review aims to determine the use of moringa leaves to increase the nutritional content in food products. The addition of moringa leaf powder causes a significant increase in protein, fiber, and mineral content in several food products. The addition of moringa leaf powder with the highest concentration resulted in the best increase in protein, fat, fiber, and mineral content in several food products. However, the acceptable concentration of moringa leaf powder addition is not more than 5%. Keywords: mineral content, moringa leaf, nutrient

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