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Kab. jember,
Jawa timur
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 18 No 1 (2024)" : 6 Documents clear
Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan Nirmagustina, Dwi Eva; Hidayat, Beni; Zukryandry, Zukryandry
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.40286

Abstract

Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritional
Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium Anggraini, Novia; Erawati, Christina Mumpuni; Putra, Sulistyo Emantoko Dwi
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.41641

Abstract

Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions as an enzyme activator. The concentration of calcium ions and pectinase are applied to cocoa fermentation. The observations made were reducing sugar content, total sugar content, protein content, lactic acid bacteria and acetic acid bacteria levels. Parametric data will be analysed by T-test independent with a confidence level of α=0.05. The results showed that added 4.5 units of pectinase and 100 mM calcium ions have significant in reduce the total sugar compared with control due to enzimatic activity. Therefore, the addition of pectinase enzymes from Aspergillus niger and calcium ions have a potential to accelerate the fermentation time and the fermented cocoa beans that have been carried out have met the quality standards of SNI 2828:2008 and included in I – B group of forastero cocoa. This potential needs to be tested further with a larger fermentation volume, for example above 40 kg, to achieve the optimal temperature for the formation of flavor precursors. Keywords: cocoa bean, ion calcium, pectinase, quality
Analisis Keberlanjutan Agroindustri Ikan Lemuru (Sardinella sp.) (Studi Kasus di Kecamatan Puger, Kabupaten Jember) Purnomo, Bambang Herry; Wibowo, Yuli; Suryaningrat, Ida Bagus; Novijanto, Noer; Suryadharma, Bertung; Fahmi, Achmadi Anwarul Anwarul
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.43903

Abstract

The capture fisheries agroindustry faces serious business sustainability threats in the future, both from economic, resource, environmental, technological and social aspects. Lemuru fish (Sardinella sp.) based agroindustry in Puger District, Jember Regency also faces a similar threat. This research aims to analyze the sustainability of the lemuru fish processing business and provide recommendations for improving its sustainability. The analytical method used is Rapfish (Rapid Appraisal for Fisheries), while the recommendations are prepared descriptively. The results of the analysis show that the Lemuru agro-industry sustainability index is in the less sustainable category with a score of 42.61. The environmental dimension has the lowest index value in the bad category, followed by the social and technological dimensions which are categorized as less sustainable, while the resource and economic dimensions are categorized as quite sustainable. Efforts to improve the environmental dimension can be made by organizing mentoring programs to develop environmental management efforts. For the social and technological dimensions, technological guidance, management and horizontal diversification of processed lemuru waste can be carried out into various innovative products. Keywords: capture fisheries, lemuru, sustainability analysis, Rapfish
Karakteristik Kimia Kulit Lumpia Basah dengan Fortifikasi Tepung Tulang Ikan Patin (Pangasius pangasius) Junianto, Junianto; Hasibuan, Linda Naomi; Rostini, Iis; Pratama, Rusky Intan
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.46895

Abstract

Waste from patin fish (Pangasius pangasius) consumption is skin and fish bone. Its waste generally used as a raw material for food and industrial products because of fat, gelatin, collagen, and calcium compounds. Based on its calcium compound, another food application is the fortification of patin fish bone on wet spring roll wrapper. It is important to increase the consumption rate of calcium nutrition. Therefore, this research aimed to improve the proximate composition (especially calcium) of wet spring roll wrapper with 6% catfish bone flour fortification. The method used in this research was experimental with two treatments, i.e. the addition of 6% patin fish bone flour (A1) and 0% patin fish bone flour (A0) as a control. The parameters observed were moisture, ash, fat, protein, carbohydrate, and calcium content. The test procedure for each parameter observed is based on SNI 01-2354:2006. Sample testing was carried out in duplicate. The proximate composition of wet spring roll wrapper fortified with 6% patin fish bone flour consists of moisture, ash, fat, protein, carbohydrate, and calcium content respectively 60.21%, 2.61%, 0,71%, 3.96%, 32.51%, and 19.90 mg/100 g. Wet spring roll wrapper that was fortified with 6% patin fish bone flour (A1) had higher calcium content (19.90 mg/100 g) compared to wet spring roll wrapper with no fortification (control/A0) of the patin fish bone flour (8.22 mg/100 g). The moisture content of this calcium-rich wet spring roll wrapper is included in the Indonesian National Quality Standard (SNI) number 2987-2015 for wet noodles. This wet spring roll wrapper is one of diversified product using fishbone fortification to increase its calcium content. Keywords: fish bone, calsium, consumption, protein, waste
Analisis Rantai Pasok Pengembangan Agroindustri MOCAF di Kabupaten Jember Wibowo, Yuli; Herlina, Herlina; Soekarno, Siswoyo; Wiyono, Andi Eko; Aghata, Ola Riska Aprilia Intan
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.51920

Abstract

Jember Regency has great potential in the agricultural sector, with cassava being one of its key commodities. Cassava can be developed into MOCAF (Modified Cassava Flour), produced through a fermentation process that modifies cassava cells using lactic acid bacteria. The development of the MOCAF agroindustry in Jember Regency has promising prospects due to the abundant availability of raw materials and increasing market demand. However, supply chain management optimization is necessary to ensure the effectiveness and efficiency of MOCAF agroindustry development. This study aims to generate effective and efficient strategy recommendations for developing the MOCAF agroindustry. The study uses the Interpretative Structural Modeling (ISM) method to determine the most dominant supply chain actors and the Analytical Hierarchy Process (AHP) method to determine the priority strategies for MOCAF agroindustry development. Based on the identification results, the MOCAF supply chain structure consists of four members: cassava farmers, collectors, MOCAF producers, and consumers. Farmers and cassava collectors act as suppliers of raw materials to producers, who then process them into MOCAF and sell them to consumers. The main actor in the supply chain is the consumer the party who determines the sustainability of the MOCAF agro-industry. Meanwhile, the most appropriate and prioritized supply chain development strategy is partnering with farmers to strengthen institutions within the supply chain. This strategy aims to improve the effectiveness and efficiency of relationships among supply chain actors, especially between the MOCAF agroindustry, farmers, and cassava collectors. This partnership is expected to ensure product quality, increase efficiency, stabilize, and even reduce the price of raw materials, which can increase the demand for MOCAF. Other strategies resulting from the AHP analysis are complementary to encourage the increase in MOCAF demand. Keywords: agroindustry, cassava, Jember Regency, MOCAF, supply chain
Aplikasi Edible Coating dari Lidah Buaya dan Karagenan untuk Memperpanjang Umur Simpan Buah Tomat (Lycopersicum esculentum Mill.) Siregar, Tagor M.; Elysia, Vanessa
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.40104

Abstract

Tomato fruit (Lycopersicum esculentum Mill.) is a food material with a high water content so it is easy to decompose. This shows that efforts to prevent reduction in food quality can be developed in the form of edible coating from aloe vera gel with concentration of 0%, 30%, 40%, and 50%, and carrageenan with concentration of 1%, 2%, and 3%. The aims of this research were to determine the concentration of aloe vera gel and carrageenan based on the characteristics of edible film and to determine the effect of edible coating and storage time on the quality of tomato. The first stage of this research is making edible film based on analysis parameters such as water vapor transmission rate (WVTR), tensile strength, elongation, and thickness. The selected concentration used in the second stage of this research for making edible coating was 40% of aloe vera gel and 3% of carrageenan. The selected concentration has a WVTR value of 1.758±0.20 g.mm/m2.hour, tensile strength value of 0.248±0.00 N/cm2, elongation value of 25.164±0.10%, and thickness value of 0.074±0.00 mm. Tomato samples coated with edible coating and control tomatoes is stored for 9 days at room temperature (24-25oC and 65–70% relative humidity aproximately) and samples are analyzed every 3 days based on analysis parameters such as vitamin C content, weight loss, hardness level, pH, ohue, lycopene content, and total dissolved solids value. The application of edible coating and storage time can inhibit the decrease of vitamin C levels, lycopene levels, weight loss, hardness, also can inhibit the increase in pH value and total dissolved solids value. Meanwhile, the change in color (hue) of tomato is not affect by the use of edible coating. Keywords: aloe vera, carrageenan, edible coating, storage time, tomato

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