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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 10 Documents
 1 
Search results for , issue "Vol 4 No 01 (2010)" : 10 Documents clear
APLIKASI METODE QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KUALITAS PRODUK MIE JAGUNG Ida Bagus Suryaningrat; . Djumarti; Eka Ruriani; Indah Kurniawati
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research objective were to identify customer expectations, product attributes and customer satisfaction to the corn noodle, and to develop a strategy for product improvement. Questionnaire was addressed to customers for data collection which was analyzed using Quality Function Deployment (QFD) method. The result could be seen from house of quality as a situation of customer expectation. The result showed that based on the customer satisfaction level, from 4 attributes such as taste, elasticity, color and texture, only taste could be reached by corn noodle product. In targeting aspect, found that corn noodle could meet the target of technical response such as quantity of egg and salt. Other technical responses such as quantity reduction of wheat flour to keep the taste and additional quantity of corn flour to keep the noodle’ color, still could not be reached by corn noodle. The strategy of product improvement is detailed in this paper.Keywords: mie jagung, mutu produk, Quality Function Deployment (QFD)
KARAKTERISASI SIFAT FISIK, KIMIA, DAN FUNGSIONAL BAHAN PATI UMBI GEMBILI (Dioscorea esculenta L.) TERMODIFIKASI SECARA IKATAN SILANG DENGAN NATRIUM TRIPOLIFOSFAT . Herlina
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Gembili starch is one product that potential for wheat flour replacer, and as food additives. However, natural gembili tuber starch has disadvantage that often hinder its application in food processing, such as: the ability to form gels that are not uniform, can not stand on the heating high temperature, the acid conditions, and mechanical process, and susceptible to synerecys . One attempt to exploit the properties of tuber starches gembili is to modify the physical and chemical properties of gembili tuber starch by crosslinking with sodium Tripolyphosphate. The purpose of this study was to determine the physical, chemical and functional properties of gembili modified starch crosslinking using sodium Tripolyphosphate. The experimental design in this study was a randomized block design with 2 factors. Factor A was concentration of sodium Tripolyphosphate (0.05, 0.10 and 0.15% w / w) and factor B was reaction time (30, 60 and 90 minutes). Starch modification resulting tested physical, chemical and functional properties. temperature, viscosity of hot-cold, force expansion, water absorption, texture paste and clarity of pasta. The results showed that the modification of starch by crosslinking with sodium Tripolyphosphate decrease water content, protein, fat, amylose, whiteness, space density, angle of bulk, cold viscosity, water holding capacity, swelling power and paste clarity. However, the modification increased the ash content, gelatinization temperature, hot viscosity, and texture of paste. Testing of starch granules by using Scanning Electron Microscope (SEM) showed that the crosslinking modification process with sodium tripolyphosphate was 0.15% for 90 minutes the starch granules will be more rigid, open, and were amorphous but the shape of granules still survive as a natural condition.Keywords: gembili starch, modification starch, crosslinking modification, functional properties
SIFAT NUTRISIONAL PROTEIN RICH FLOUR (PRF) KORO PEDANG (Canavalia ensiformis L.) Wiwik Siti Windrati; Ahmad Nafi’; Puspa Dewi Augustine
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Jack bean is one of beans which have 55% carbohydrate and 24% protein. It will make new market to explore jack bean as raw material component PRF (Protein Rich Flour). The aim of this research was to know the characteristic of PRF, including chemical and nutritional properties by using descriptive method. The results showed that jack bean PRF had 10,09% of water; 37,61% of protein; 4,49% of fat; 36,70% of starch (31,12% of amylose; 68,88% amylopectin); 0,57% of sugar; 2,23% of fiber and 3,04% of ash. The highest amino acid content is glutamic acid equal to 5,47%, while smallest is metionin equal to 0,32%; limiting amino acids are metionin and sistein equal to 8,51 mg/g protein; antitrypsin content 8,9% unit/g; 0,17 mg vitamine B1; 26,85 mg vitamine B2 and 56,16% of protein digestable by pepsin-trypsin enzyme.Keywords: Jack bean, protein rich flour, nutritional properties
PENINGKATAN MUTU BIJI KOPI RAKYAT DENGAN PENGOLAHAN SEMI BASAH BERBASIS PRODUKSI BERSIH Elida Novita; Rizal Syarief; Erliza Noor; Sri Mulato
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Application of semi-wet processing in coffee post harvest is one effort to improve smallholder coffee bean quality, eventhough produce wastewater that harmfull for environmental. By implementing cleaner production concept with water minimization could solve environmental problems while maintaining the coffee bean. The purpose of this study was to determine the effect of semi-wet processing based on water minimization on coffee quality. Coffee berries are treated by minimize water design to produce coffee bean. Quality testing includes water content analysis, physical quality test based on SNI standards and cup test (sensory test). Coffee bean samples from semi-wet processing are compare with coffee bean from dry process and Sidomulyo smallholder. The results showed selective picking during harvest and semi-wet processing affects physical quality. Water process minimization showed no difference on physic and sensory quality of coffee beans. Though physical assessment cannot fully guarantee the beverage quality, but could anticipate most of defects flavored coffee drink. Conversely, the error in estimating of coffee taste based on physical properties can be minimized by cup test. Although, the sensoric assessment is subjective likely, but the cup test showed there is effect of semi-wet processing to the quality of coffee drinks as a final product.Keywords: coffee quality, coffee bean, semi-wet processing, water minimization, cleaner production
PENENTUAN JUMLAH PERSEDIAAN BAHAN BAKU PRODUK TEMPE DENGAN METODE ECONOMIC ORDER QUANTITY (EOQ) Noer Novijanto
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Tempe is one of traditional and most delicious Indonesian food. Tempe is made up of soybean which is fermented to become tempe. Therefore management activities and stock controlling is very important for the company because its impact to the performance especially financially. Those activities often creating problem if not well manage, such as over stock or even creating stock out.This research was conducted to know the optimum soybean stock properly available by using economic order of quantity (EOQ) for a period of time. Result showed that before applying of EOQ the need for raw material for the production period of April 2010 was 2297 kg of soybean, while amount of raw material, while amount of raw material provided by that home industry or quantity of material ordered was 2655.8 kg. However, after applying EOQ it was known that the most economical stock ordered and frequent of stock. Stock ordered was 126,23 kg for 21 times of stock ordered in April 2010. Therefore, total cost for ordering raw material was reduced. Total cost by using EOQ was Rp 6,350.- in one period time of ordering, whilst without using EOQ was Rp 67,000.- causing in the reduction ordering cost in April 2010 Rp 134,650.--.Keywords: economic order of quantity, inventory, tempe
INVESTIGASI Bacillus cereus DAN Salmonella PADA NASI GORENG PEDAGANG KAKI LIMA DI SEKITAR KAMPUS UNIVERSITAS JEMBER Eka Ruriani; . Nurhayati
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Food safety in fast food is very important to be observed, since it is potential to cause the incidence of food borne diseases. This research investigated the presence of two pathogenic microorganisms that are Bacillus cereus and Salmonella in fried rice, as one of fast food sold by street vendor around Jember University campus. The sampling was done three times at five location for every two hours started at six pm until ten pm in temperature 25-280C and RH 55-66%. The media used in this investigation were MYP for B. cereus and some media (LB, SSA, BSA, SCB, TSIA, and LIA) for Salmonella. The result founded that seven samples contamined by B. cereus, four samples contamined by Salmonella (S. parathypimurium B or C) and three samples contamined by another pathogens which were suspected as Yersinia enterolitica or Vibrio cholerae.Keywords: Bacillus cereus, food borne disease, fried rice, Salmonella
PRODUKSI TANNASE MENGGUNAKAN Aspergillus niger DALAM MEDIA LIMBAH KULIT BUAH KOPI . Giyarto
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The presence of recalcitrant and toxic compounds such as caffeine, tannins and polyphenols limit the use of coffee pulp cherries and can cause seriuos environmental contamination. Tannins could be breakdown by tannase. The fungal tannase was produced from coffee pulp cherries using Aspergillus niger, which is applications of the solid state fermentation (SSF) system. The aim of the research was to produce the extracellular fungal tannase from coffee pulp cherries by Aspergillus niger. The result showed that gallic acid formed as result of tannin degradation by Aspergillus niger activity on SSF. The best tannase production was occurred at the time fermentation between 4 to 6 days, that indicated by the enzyme activity 0.189 – 0.211 μmol of gallic acid ml-1 minute-1, gallic acid content of 0.1004 – 0.1121 gL-1, pH of 4.45 – 5.01, and protein content of 2.367 – 2.733 gL-1 .Keywords: Aspergillus niger, coffee pulp cherries, extracellular fungaltannase, gallic acid, solid state fermentation,
UJI KEANDALAN MODEL SACRAMENTO PADA DAS BEDADUNG DAN DAS KLOPOSAWIT Sri Wahyuningsih; Elida Novita; . Indarto
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Sacramento model is once of rainfall runoff Library (RRL) model which used to measure the flow components that include rainfall, evaporation and discharge. Sacramento model using soil moisture measurements to simulate the water balance at the catchment area. Sacramento model is a relatively new model so needs to be done the testing of this model. The testing process is often used for modeling is a process of calibration and validation. Aim this study is to evaluate the feasibility of the Sacramento model to be applied in the Bedadung and Kloposawit watershed and compare the optimal parameters the both watersheds on the basis of their characteristics. The methodology used is the calibration and validation. Calibration is done by automatic methods (generic) and the method of trial and error (manually) while the method for validating is simple-sample test. The results showed that the Sacramento model proper to applied in the Bedadung and Kloposawit watershed. This is indicated by the Nash coefficient, the coefficient of correlation and bias. By using generic methods on Bedadung watershed available the Nash coefficient value of 0.849, the correlation coefficient for 0.993 and bias of 8.11. Meanwhile, if using manual methods will be obtained the Nash coefficient for 0.906 and correlation coefficient equal to 0.997. While the generic calibration method in the Kloposawit watershed available the Nash coefficient values obtained for 0,894, the correlation coefficient for 0.967 and bias of 11.11. Meanwhile, if using manual methods will be obtained for Nash coefficient is 0.918 and correlation coefficient equal to 0968. The method of validation model with a simple -sample test. The result of validation for Klopo sawit watershed is the Nash coefficient value of 0.913 and the correlation coefficient for 0.989. While the Bedadung watershed is the Nash coefficient value of 0.860, the correlation coefficient for 0.991.Keywords: sacramento, calibration, validation, simple-sample test, nash coefficient
PEMANFAATAN PASTA BUAH MERAH (Pandanus conoideus L) SEBAGAI BAHAN SUBSTITUSI TEPUNG KETAN DALAM PEMBUATAN DODOL . Murtiningrum; Isak Silamba
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The objectives of the research are to obtain the best “dodol” formulation of by using red fruit pasta as substitution ingredient of waxy rice flour, and to know its physicochemical electrophoresis properties and panelist preferences. The ratios between red fruit paste and waxy rice flour used in “dodol” preparation were 1,75:1; 1: 1; 1:1,75 and 1:2,5 (w/w). The result indicated that the best ratio of formulation of “dodol” was 1,75:1. The preferences test showed that the panelist like and texture of the formulation slightly color and odor. The increase of the use red fruit paste will produce delicious good odor non-sticky “dodol”, also increase panelist preferences. The best formulation of “dodol” have firmness value of 512,15 gf, elasticity 0,33 %, stichness 275,38 gf, water activity 0,87, water content 34,24 % and total solid 65,76 %.Keywords: “dodol”, psychochemical electrophoresis, red fruit pasta
MUTU GIZI DAN TINGKAT KESUKAAN MINUMAN KOPI DEKAFOSIN INSTAN . Tejasari; . Sulistyowati; . Djumarti; Roro Ayu Arum Sari
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Reducing caffeine was meant for improving health effect of drinking coffee. Meanwhile supplementation of functional food ingredient such inulin and fructooligosaccharides (FOS) in coffee beverage is expected for emerging health value of decaff coffee. Decaffosin instant coffee was formulated from decaffeinated coffee powder enriched with 27 % w/w inulin powder and 7 % fructooligosacharides (FOS). This study aims to identify nutritional quality and to evaluate the effect of inulin and FOS addition at the same time on preference level of Dekafosin instan coffee. The result of showed that Dekafosin instan coffee contain 5.04 % of water and 2.3 % of mineral. Total reducing sugar, sucrose, glucose, fructose and soluble dietary fiber content of the beverage are 30.83, 0.47, 2.8, 94.33 and 98.1 percentage, respectively. Meanwhile, caffeine and inulin content of the the beverage are 1.23 and 28.15 percentage. The statistical analysis proved that decaffeination and the supplementation of inulin and FOS did not influence on the preference level of Dekafosin instant coffee, as showing by the following value : preference level of colour (x² count = 17.397 < x² table = 18.549), aroma (x² count = 5.563 > x² table = 4.168) and taste (x² count = 11.413 < x² table = 14.684) wich has a significance value (p) > 5 percent. Therefore, based on this analysis data it can be concluded an addition of inulin and FOS did not influence preference level toward Dekafosin instant coffee beverage.Keywords : decaffeinated coffee, inulin, FOS, Dekafosin instant coffee beverage, nutritional quality, preference level

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