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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 6 Documents
 1 
Search results for , issue "Vol 17 No 01 (2023)" : 6 Documents clear
Mutu Fisik Bubuk Kunyit (Curcuma domestica Val.) Hasil Pengeringan Microwave Berdasarkan Proses Blanching yang Berbeda Purbasari, Dian; Lestari, Ning Puji; Hidayat, Farizha Rahmatiningtyas
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.28426

Abstract

Curcuma domestica Val. is a kind of spice that can be processed become several kinds of processed products such as flavor and herb. The height of water content and water activity in Curcuma causes damage and decrease of curcuma quality. One of the correct handles to get qualified products with good quality and to decrease the damage is by doing blanching process and drainage using the microwave. This study aimed to determine the physical quality characteristics of dried turmeric based on the difference in microwave power and the type of blanching process. The experiment used in this study was a completely randomized design with two factors, namely: microwave power (307, 402, and 577 W) and types of blanching (hot water and steam). The data obtained was characteristic of the physical quality of turmeric powder comprising color, agglomeration angle, precipitation density, water absorption, and oil absorption. The result of the study indicated that the water content of fresh turmeric was between 92.11-94.41% and the dried turmeric was between 3.48-4.56%. The characteristic of physical quality of turmeric powder has brightness level (L) between 61.1-66.5; reddish level (a) between 13.2-18.; yellowish level (b) between 40.8-53.0; precipitation density between 0.31-0.36 g/cm3; agglomeration angle between 42.7o-46.1o; the water absorption between 4.6-5.8 mL/g; and the oil absorption between 1.43-1.63 mL/g. Microwave-dried turmeric powder with both blanching processes produced physical quality that met SNI 01-7084-1995 standards with brightness, reddish, yellowish level, bulk density, and agglomeration angle in steam blanching process higher than hot water blanching. Keywords: completely randomized design, drying, hot water, steam, turmeric powder
Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34 Kartika Pratiwi, I Desak Putu; Diah Puspawati, Gusti Ayu Kadek; Nocianitri, Komang Ayu
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.27811

Abstract

Proso millet (Panicum miliaceum L.) was evaluated as a source of dietary fiber. Preprocessing of millet flour could increase dietary fiber. The dietary fiber is considered to provide benefits as a prebiotic. The purpose of this study was to analyze the effect of preprocessing on millet flour dietary fiber and its ability to stimulate the growth of probiotic Lactobacillus rhamnosus SKG34. The research was conducted in two stages, i.e. preprocessing millet flour and viability of probiotic bacteria (Lactobacillus rhamnosus SKG34) on different broth media. First, millet flour was made in various preprocessed method: without preprocessing, germination preprocessing, fermentation preprocessing, germination – fermentation preprocessing. Second, the viability of Lactobacillus rhamnosus SKG34 was carried out on various media broth: glucose-free MRS (control), MRS, adding dietary fibers extract from millet flour with different preprocessing. The results showed that millet flour with fermented preprocessing (F) provided the highest dietary fiber of 22.38% with a water content of 11.97% and a tannin content of 0.08%. L. rhamnosus SKG34 exhibited the highest viability when grown in MRS broth. The addition of dietary fiber extract did not significantly enhance the viability of L. rhamnosus SKG34 compared to the glucose-free MRS broth (control), which showed a viability of 5 log10 CFU/mL. Thus, it can be concluded that millet preprocessing with fermentation (F) can significantly increase the dietary fiber of millet flour. However, dietary fiber millet has no potential as a suitable prebiotic candidate for promoting probiotic bacterial growth. Keywords: dietary fiber, lactic acid bacteria, millet flour, prebiotic, preprocessed
Formulasi Ekstrak Bunga Telang dan Ekstrak Kayu Manis Terhadap Karakteristik Fisik dan Sensori Minuman Isotonik Utami, Yulisa; Julianti, Elisa; Nurminah, Mimi
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.30140

Abstract

Bottled drinking water is one of the beverage industries that dominate the soft drink market in Indonesia. An isotonic drink is bottled drinking water with an osmolality content similar to body fluids to replace lost body fluids after activities. This research aimed to develop and innovate isotonic drinks, based on local commodities such as butterfly pea and cinnamon with good quality and unique characteristics, so that can increase consumer interest in isotonic drinks. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 6 levels (ratio of butterfly pea extract and cinnamon extract) i.e., P1 (80%:20%), P2 (70%:30%), P3 (60%:40%), P4 (50%:50%), P5 (100%:0%), dan P6 (0%:100%). The analysis includes viscosity, color index, and sensory analysis (color, taste, viscosity, and general acceptance). The results showed that the comparison formulation of butterfly pea extract and cinnamon extract had a very significant effect (P<0,01) on the physical and sensory characteristics of isotonic drinks. The value of the color index (˚Hue) range of 298.8–307.0, viscosity value range of 4.78–6.88%, and hedonic organoleptic, i.e. color range of 4.990–6.434, aroma range of 4.568–6.242, taste range of 4.550–6.360, the hedonic value of viscosity range of 4.910–5.876, and general acceptance range of 4.942–6.240. The best results of the isotonic drink was P1 (ratio of butterfly pea extract and cinnamon extract of 80%:20%) which produced the highest hedonic value and the physical characteristics. So, the butterfly pea and cinnamon extract can be made as a combination of an isotonic drink innovation. Keywords: butterfly pea extract, cinnamon extract, isotonic drink
Karakteristik Seduhan Daun Pletekan (Ruellia tuberosa L.) dengan Penambahan Variasi Konsentrasi Kayu Manis Prasetia, Retno; Palupi, Pratiwi Jati
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.28035

Abstract

Pletekan leaves (Ruellia tuberosa L.) used as antidiabetic (type 2) contains flavonoid (polyphenol compounds) to prevent the formation of oxidative stress because of excess amount of glucose. In the previous research, naturally brewed of pletekan leaves combined with cinnamon gave the best result in taste and gave the highest concentration of tannin and phenol than other natural flavor (bay leaves, ginger, and pandan leaves). Thus, in this research, the variation concentration of cinnamon added in brewed of pletekan leaves that gave the best result was studied. This study was arranged in randomized design with six concentrations of cinnamon and three replications. The parameters analyzed were total phenolic, tannin, antioxidant activity, and organoleptic results (hedonic test) that was analyzed with ANOVA at 5% level. The result showed that the addition of the highest cinnamon concentration (S6) gave the highest concentration of phenol (224.88 ± 1.85 mg/L) and tannin (227.18 ± 1.67 mg/L) with the highest inhibition percentage as antioxidant (55.53 ± 0.16 %). In the organoleptic results, combination of pletekan leaves with the highest cinnamon concentration (S6) gave the highest preferred color (63.39%), taste (61.63%), and odor (70.2%), thus this one was the best combination in giving the preferred taste of beverage. So that, naturally brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves. The brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves as a raw material. Keywords: cinnamon, herbal beverage brewed, pletekan leaves
Peningkatan Rendemen Nata de Pina dengan Perlakuan Konsentrasi Starter dan Asam Asetat dari Kulit Nanas Varietas Tangkit Yusril, Ariadi; Hendrawati, Tri Yuni; Nugrahani, Ratri Ariatmi
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.39099

Abstract

Pineapple plantation area in Tangkit Baru Village of Jambi Province is 1,200 ha with 10,101 tons/year of production and the pineapple peel waste is estimated at 2,727 tons/year. That pineapple peel can be used as a medium for nata de pina production. The study was to obtain the optimum natural starter and yield of nata de pina from pineapple peel of Tangkit variety. Completely randomized design (CRD) study of various carbon source (2, 2.5, 3, 3.5, 4%) and nitrogen source (0.5, 1, 1.5, 2, 2.5%) with treatment variation of starter concentration (5; 10; 15; 20; 25%), and varous acetic acid (0, 0,75%). This study produced five types of ready-to-use natural starters namely starter de tangkit 1, 2, 3, 4, and 5. The population of bacteria for starter de tangkit 1–5 around 7.0×106 until 1.6×108 CFU/mL and reference starter (Hanum merk) of 7.6×107 CFU/mL. The starter de tangkit 1 was chosen because it produces the optimum yield value and could be used in coconut media. At a starter concentration of 10%, the treatment with 0.75% acetic acid, 2.50% sugar, and 0.5% sprout extract produced the highest yield of 57.52%, while without acetic acid only 19.36% (the highest yield was only 30,76%). Linear equation to optimum produce of nata de pina yield: Y = 55.4148–1.24 X1+0.6392 X2 (Y yield, X1 sugar, X2 sprout extract). The variation of 25% starter concentration showed an increase in yield value to 66%. Data analysis using two-way ANOVA showed carbon and nitrogen sources did not have a significant effect on nata de pina yield. The moisture content, fiber, and organoleptic were not significantly different from reference nata de coco (SNI 01-4317-1996), but not in the color. Nata de pina had brown color because made from the extracts pineapple peel of the Tangkit variety. Keywords: acetic acid, nata de pina, pineapple peel, starter de tangkit
Decleaning Residu Pestisida Methyl Thiopanat pada Edamame dengan Menggunakan Teknik Ozonated Water Abi Bakri; Budi Hariono; Wulan Pandamsari Nareswari; Elok Kurnia Novita Sari
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.31728

Abstract

Edamame (Glycine max (L) Merr.) is a type of legume with larger seeds, a sweeter taste, a softer texture, and high protein content. Edamame is a potential plant to be developed, to keep up with market demand, a role is needed an intensive one. One form of treatment for edamame is the application of pesticides thyophanate methyl fertilizer to plants. Nevertheless, excessive use of pesticides in edamame can leave pesticide residues. One of the efforts to reduce pesticide residues is washing with ozonated water and LC-MS analysis. The research decleaned the pesticide residue on edamame using ozonated water. Research methods were carried out using experimental design, with laboratory observations. The research material was edamame from Gading Mas Company and Farmers. The results showed that ozonated water can reduce thyophanate methyl pesticide residues on edamame based on the data LC-MS analysis i.e undetectable residue on the sample edamame with control treatment except only on edamame of Ivory Mas part of the peel. While the edamame sample from Gading Mas with treatment (pesticides and ozone pesticides) LC-MS analysis resulted prove to occur reduction of pesticide residues after washing using ozonated water technology by 10 ppm for 30 minutes, a decrease occurs in edamame the skin share by 81%, 58% in the edamame part of the seed, and 66%. Keywords: edamame, LC-MS analysis, pesticide, ozon

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