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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 16 No 01 (2022)" : 8 Documents clear
KARAKTERISTIK FISIKOKIMIA TEPUNG CAMPOLAY (Pouteria campechiana) TERMODIFIKASI SECARA FISIK DAN BIOLOGI Sri Rejeki Retna Pertiwi; Noli Novidahlia; Muhammad Mustofa; Aminullah Aminullah
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.27853

Abstract

Flour modifications can be conducted to expand its utilization into processed products. This research aimed to study the effect of physical and biological modification on the physicochemical properties of canistel (Pouteria campechiana) flour. The research method included making canistel flour unmodified (native), physical modification using heat moisture treatment (HMT) method, and biological modification by fermentation. Physical properties analysis included color and morphology of starch granules, while chemical analysis included water content, total sugar content, starch content, amylose content, and amylopectin content. The data were analyzed statistically using One Way ANOVA and continued with the Duncan post hoc test. Statistical analysis showed that modification of canistel flour could decrease brightness and increase a value and decrease b value. Native, HMT-modified, and fermented-modified canistel flour had colors of incarnation, rose pink, and fresh plaster, respectively. In addition, the fermented modified canistel flour tends to have higher total sugar content, although the HMT modified flour tends to decrease compared to the native canistel flour. Modified canistel flour tends to have lower starch, amylose, and amylopectin content than native flour. Morphologically, modifications to canistel flour have no effect on flour morphology. Keywords: fermentation, heat moisture treatment, modified flour, Pouteria campechiana
KOMPOSISI KIMIA DAN STABILITAS PUREE BUAH MERAH (Pandanus conoideus Lamk.) SELAMA PENYIMPANAN Dela Vikantika Ponglabba; Zita Letviany Sarungallo; Budi Santoso
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.26488

Abstract

Red fruit (Pandanus conoideus Lamk.) is an endemic plant of Papua containing active components (carotenoids and tocopherols) as antioxidants and potential as a functional food. Until now, red fruit is only used for produce oil, while the information on the flesh of the fruit for raw materials of various food products is still limited, such as the chemical content, active components, and stability. The objectives of this study were to determine the nutritional composition and active components of red fruit puree and evaluate the stability of red fruit puree during storage. The puree of the red fruit was packed in a glass bottle and stored at room temperature (30±2°C) for 60 days to tested their quality stabilities. Parameters of color, aroma, taste, emulsion stability, viscosity, total dissolved solids, and acidity were observed on days 0, 10, 20, 30, 40, and 60 during storage. While total carotenoids were observed on days 0, 20, 40, and 60. The results showed that the nutritional content of red fruit puree in 100 g of dry weight included water content of 55.8%, ash content of 2.22%, fat content of 67.39%, protein content of 7.84%, and carbohydrate content of 22.56 %. Whereas, the active compounds, namely total carotenoids of 2003 ppm, β-carotenoids of 19 ppm, total tocopherol of 502 ppm, and -tocopherol of 371 ppm. During 60 days of storage, the color, aroma, taste, emulsion stability, total dissolved solids, and pH of red fruit puree were relatively stable. However, the viscosity was stable until day 40 and total carotenoids tended to decrease. This puree contains high carotenoids and tocopherols, so it has the potential as a functional food that is good for health. Keywords: carotenoid, emulsion, functional food, tocopherol
INVESTIGASI LISTRIK MIKROHIDRO DI PERKEBUNAN GUNUNG PASANG KECAMATAN PANTI, JEMBER Dedy Eko Rahmanto; Michael Joko Wibowo; Ahmad Fahriannur; Abdul Ghofur
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.28021

Abstract

Gunung Pasang plantation has a micro-hydro power plant which is used for electricity needs of the factory and the surrounding residents. The micro-hydro power plant is not equipped with an electronic load controller system. The micro-hydro electric voltage can change at any time if there are some changes in consumer load. Micro-hydro electricity investigation is needed to determine the feasibility of the micro-hydro electricity. The investigation was carried out by recording the micro-hydro electricity data which is produced in Gunung Pasang Plantation. Data recording is done by installing a power logger while the micro-hydro turbine operates. The results of the investigation showed that the electric voltage which is generated by Gunung Pasang micro-hydro was fluctuating from less than 100 volts to more than 245 volts with a voltage value that deviated a lot from the 1995 SPLN rule. The average daily voltage which was generated was around 150.34 to 172.18 volts with a standard deviation of 22.11 to 30.67 volts. Micro-hydro operators tried to regulate the work of micro-hydro turbines at all times so the generated voltage could reach the stability. This unstable electrical condition was actually not feasible and had possibility to cause damage to consumer’s electrical equipment. It was necessary to have an electronic load controller system so the outcome of the micro-hydro voltage could be stable and safe. Keywords: investigation, micro-hydro, voltage
ANALISIS NILAI TAMBAH PENGOLAHAN BIJI KOPI ARABIKA (STUDI KASUS: RUMAH KOPI BANJARSENGON, JEMBER) Yuli Wibowo; Cita Bella Palupi
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.28209

Abstract

This study aims to analyze the value-added of Arabica coffee beans produced from three coffee processing methods, namely fully washed, honey, and natural. The calculation of value-added uses the Hayami method, while the design of recommendations for increasing value-added uses the ISM method which is integrated with the Pugh method. This research is a case study at the Rumah Kopi Banjarsengon which is one of the coffee processing SMEs in Jember Regency. The results showed that there were differences in the amount of value-added resulting from the use of three different processing methods. The highest value-added was produced in the natural processing of Rp. 10,158/kg (54.40%), followed by fully washed processing of Rp. 9,380/kg (52.58%), and honey processing of Rp. 9,709/kg (52.96%). The results of the value-added analysis can provide guidance for companies to determine production priorities. To increase the value-added in Arabica coffee bean processing, the recommendation of strategies can be done is by controlling production facilities and controlling the quality of the workforce. Keywords: coffee processing methods, green bean coffee, Rumah Kopi Banjarsengon, value-added
OPTIMASI KITOOLIGOSAKARIDA CANGKANG RAJUNGAN (Portunus pelagicus) MENGGUNAKAN ENZIM KITOSANASE DARI Bacillus sp. Septi Lilik Yuliana; Dedin Finatsiyatull Rosida; Andre Yusuf Trisna Putra
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.28259

Abstract

Chitooligosaccharides (COS) are glycoprotein complex compounds derived from chitosan linked by 1,4 glucosidic bonds with chain lengths of 20 or less. Crab shell is a crustacean waste that contains 20-30% chitin as the basic material for making chitooligosaccharides. Chitooligosaccharide hydrolysis can be carried out enzymatically. Enzymatic hydrolysis is specific and controlled. Enzymes that can be used to hydrolyze chitosan into chitooligosaccharides are chitosanase enzymes. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of -1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. One of the bacteria that produces chitosanase enzymes, namely Bacillus sp. The purpose of this study was to optimize the production of chitooligosaccharides by treating the enzyme concentration, hydrolysis time, and hydrolysis temperature. This research was conducted using a completely randomized design (CRD) with the following factors: enzyme concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and hydrolysis temperature (30oC, 40oC, 50oC, 60oC, 70oC, 80oC) and time of hydrolysis (1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours and 8 hours). This enzyme works optimally at pH 4.5. The results showed that this chitosanase enzyme had optimum activity at a concentration of 2% (w/w) chitosan, a temperature of 50oC, and a hydrolysis time of 5 hours. The chitooligosaccharide has a reducing sugar content of 8.49 ± 0.38 mg/mL, a viscosity of 19.08 ± 0.01 cPs, and a molecular weight of 4.51 kDa. Keywords: chitooligosaccharides, crab shells, chitosanase enzyme, hydrolysis
PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior) Ivan Pratama Hartoyo; Franciscus Sinung Pranata; Yuliana Reni Swasti
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.22090

Abstract

Antioxidants are compounds that can inhibit or slow down oxidative damage due to free radicals. Torch ginger flower (also known as kecombrang flower in Indonesia) essential oil has antioxidant activity values ranging from 61.61-83.17%. This study aim to determine the concentration of torch ginger flower essential oil (Etlingera elatior) in cookies and to improve the chemical and microbiological qualities of cookies. Torch ginger flowers are cut into pieces and then distilled. The stage of adding torch ginger flowers essential oil was carried out according to the experimental design namely P (100: 0), Q (100: 0.1), R (100: 0.2), S (100: 0.3). The observation parameters in this study were proximate, antioxidant activity, and microbiological (total plate count) parameters. Data processing was carried out in a completely randomized design (CRD) based on data from observations of the test parameters with three repetitions. The result of study showed that the cookies with the addition of torch ginger flower essential oil had moisture content of 4.50-5.11%, ash content of 0.80-1.05%, fat content of 20.68-22.45%, protein content of 6.88-7.95%, carbohydrate content of 63.85-65.30%, antioxidant activity of 55.45-70.78%, the total plate count (bacteria, mold, and yeast) about <10 colonies/g. Keywords: antioxidants, cookies, torch ginger flower
KARAKTERISTIK FISIK BUBUK KUNYIT (Curcuma domestica Val.) HASIL PENGERINGAN OVEN KONVEKSI Dian Purbasari; Lisa Pujiana
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.32505

Abstract

The water content in fresh turmeric is quite high so it is easily damaged. For this reason, this research is necessary as an effort to handle post-harvest which will increase the shelf life of turmeric. The purposes of this study were to determine the physical properties of turmeric and to determine the effect of differences in drying temperature and duration of flouring on the physical characteristics of turmeric powder. The procedure was started with cleaning and size reduction, drying at temperatures of 60, 70, and 80°C, flouring for 1, 3, and 5 minutes, sifting with no. mesh 60, and measurement of physical properties. Results showed that the lowest water content of turmeric flour dried on 80°C and the 1-minute flouring time was 8.11%. Based on the color analysis test, the drying temperature of 60°C and the time of flouring is 5 minutes with an L (lightness) value of 64.53, a value of 12.47, and b of 51.46. The highest bulk density value was 0,42 g/cm³, obtained from the treatment with a temperature of 60°C and a flouring duration of 3 minutes. The smallest angle of repose value was obtained from a drying temperature of 80°C with a flouring time of 1 minute, namely 42.96°. The highest oil absorption value was obtained from the 80°C temperature treatment and 1-minute flouring time, which was 1.74 mL/g. The most significant water absorption was obtained from the 80°C temperature treatment with 3 minutes of flouring, which was 4.82 mL/g. Based on the analysis of the ANOVA test in this study, the physical characteristics of turmeric powder that affected by drying temperature were only water content and in the correlation test it was found that the observed variables that correlated with temperature were moisture content, bulk density, angle of repose, oil absorption. Keywords: drying, physical characteristics, turmeric powder
KARAKTERISTIK FISIKOKIMIA RICE PAPER DENGAN SUBSTITUSI TEPUNG PEKTIN ALBEDO SEMANGKA (Citrullus lanatus) Ratih Tiara Dewi; Fitria Syehrin Nabila; Rafida Cahyaningrum; Nur Aini
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.26769

Abstract

Edible rice paper is used for making fresh summer rolls (salad rolls) or fried spring rolls in Vietnamese cuisine, where the rice paper is called bánh tráng or bánh đa nem. Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. However, in this study, watermelon albedo pectin flour was added to the formulation. The purpose of this study was to determine the concentration of pectin flour and the effect of watermelon albedo pectin addition on the physicochemical characteristics of rice paper. The addition of pectin flour can produce a product that is elastic, not easily torn, and translucent. The research method used a completely randomized design (CRD) with the research factor being the concentration of watermelon albedo pectin flour which consisted of 6 experimental levels and 4 replications. The concentrations of pectin used were 0.25%, 0.5%, 0.75%, 1%, 1.25%, and 1.5%. Data were analyzed using ANOVA (analysis of variance) and continued with duncan multiple range test (DMRT) at the level of 5%. The variables tested were water content, water activity and rehydration power. Based on the results of this study the addition of watermelon albedo pectin flour on rice paper as much as 1.25% was the best treatment, this was because the water content produced about 11.38% and the rehydration power about 233.27%. There was an increase in water content and water activity, but a decrease in rehydration power, however, the water content test showed that the pectin concentration had no significant effect on the physicochemical characteristics of rice paper. So that the concentration of watermelon albedo pectin only affects the water activity and rehydration power of rice paper. Keywords: pectin, rice paper, watermelon albedo

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