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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 5 No 01 (2011)" : 10 Documents clear
PENGEMBANGAN TEKNOLOGI HURDLE PADA PENGOLAHAN BAKSO MELALUI KOMBINASI BLANCHING DAN PENAMBAHAN EKSTRAK KUNYIT SERTA JAHE Yuli Witono; Tamtarini Tamtarini; Djoko Ponjto Hardani; Nunik Sulistyowati
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Meatball processing technology which able to insure it’s safety and prolong the self life was necesarry to be researched. The importance technology to be carried out was development of hurdle technology, i.g. to combine blanching and curcumin and ginger extract addition. The research result showed that combination of blanching and curcumin and ginger extract addition successed to extend the meatball self life, such as: to inhibit microbe growing, to decrease water activity (Aw) and water content. The treatment also influenced on meat ball sensory, to decrease meatball whiteness value and texture. Development of hurdle technology for meatball processing by curcumin and ginger extract of 1,5% and blanching long of 10 minutes resulted the best synergy effect. Keywords: hurdle technology, meatball, blanching, self life, ginger and curcumin
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MIE UBI KAYU DENGAN SUPLEMENTASI ISOLAT PROTEIN KEDELAI Retno Setyawati; Hidayah Dwiyanti; A.R. Siswanto B.W.
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The aims of this research were: (1) to find the appropriate of suplementation of isolated soybean protein to produce cassava noodle with high protein content, high extensibility, low cooking loss, and elastic texture; and (2) to find of the blanching period to produce cassava noodle with high extensibility, low cooking loss, and elastic texture. The experimental design used was Randomized Block Design (RBD). The factor tried were suplementation of isolated soybean protein (5, 10, and 15 %), and period of blanching (5; 7,5; and 10 minute). Each combinations of treatment were repeated three times, so there were 27 experimental units. Variables observed were chemical, physical and sensory properties. The result showed that 15% suplementation of isolated soybean protein and 10 minute period of blanching was produce cassava noodle with rather elastic texture (scale of 2.27), yellowish colour (scale of 3.20), rather beany flavor (scale of 2.47), rather delicious flavor (scale of 2.33), and preference was like (scale of 2.60). The chemical composition of product were 11.74 % (wb) of water content, 1.45 % (db) of dissolved protein content, 3.49 % (db) of ash content, 10.35 % (db) of fiber content, 9.71 % (db) of total protein content, 1.73 % (db) of fat content, and 73.33 % (db) of carbohydrate by difference content. Physical properties of this product were 20.9 % extensibility and 4.73 % (db) of cooking loss. Keywords: cassava noodle, isolated soybean protein, physical properties, sensory propertie
MODIFIKASI HURDLE TECHNOLOGY DENGAN PENAMBAHAN EKSTRAK KUNYIT DAN PENYIMPANAN SUHU DINGIN PADA INDUSTRI RUMAH TANGGA MIE BASAH Giyarto Giyarto; Yuli Witono; Nany Mariah Qibthiyah
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Wet noodle is a popular food in Indonesia, which is widely produced by the small medium enterprises. This product has high water content, so that it is easy spoiled. The shelf life of wet noodle could extended by using the chemical preservative food agents. However, the application of these compounds are often occur misuses or malpractices. The safe and feasible treatments can be develop on the wet noodle producton is hurdle technology, that could be done with addition of natural antimicrobial compounds and physically treatment, like chilling. The research aim is to study the effect of hurdle technology modification on wet noodles quality and its economic feasibility in the home industry scales. The modification of hurdles were inserted the turmeric extract 3% and cold storage hurdle treatments on wet noodles production. The economic feasibility was identified using B/C ratio value, comparing with control (without insertion of hurdle technology). The research showed that the hurdle technology modification increased wet noodle quality and extended the shelf life of wet noodle. The wet noodle quality characteristics were total microbes 5,05 log cicles cfu/g, protein content 36%, TVB value 0,0024%, water content 55,51%, Aw 0,96, pH value 6,43, whiteness value 64. The wet noodles could be stored and safe until 96 hours, and the hurdle technology modification increased its economic feasibility caused the B/C ratio of 1,002. Keywords: wet noodle, hurdle technology modification, turmeric extract, economic feasibility
KARAKTERISASI SELULOSA KULIT ROTAN SEBAGAI MATERIAL PENGGANTI FIBER GLASS PADA KOMPOSIT Siti Nikmatin; Y. Aris Purwanto; Tieneke Mandang; Akhirudin Maddu; Setyo Purwanto
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Abundant of natural resources in Indonesia give advent to the development of Biocomposite technology. Furthermore, agricultural wastes as one typical sources of bio-composite are available everywhere in Indonesia. Rotan-bark is one kind of agriculture waste that can be use as main input for bio-composite. This research deals with characterisation of cellulose content from rotan-bark as substitute for fibber glass as filler in composite. Cellulose from Rotan-bark made in long and short fibbers by means of fermentation. In this case, aspergillus niger is used as fermentation agent. Rotan type, Rotan mass, and temperature are maintained constant during the treatment. Variable of fermentation time ( tF ) and fungi-volume ( Vf) are varied. Fermentationtime range from: 4,5,6,8 to 10 days. Extraction of rotan-bark-cellulose by means of fermentation developed specific enzyme. This enzyme can break-down the filament of non-cellulose plant. Then this enzyme can separated fibber component from: parenchyma, xylem and epidermis at weight density = 0,58 and optimal efficiency up to 60,8% at tF = 8 days ; Vf = 15 ml. X-Furthermore, XRay Diffraction (XRD) shows the crystallized structure obtained from rotan-bark cellulose at Apparent Crystal Size (ACS) = 29130,42 nm and η (inhomogeneous mechanical micro strain) = 0,94 x 10-3 . Characterization by means of SEM-EDS shows rotan-bark cellulose composed from : C = 47,5 % massa, O = 46 % massa and mineral. The result is close to recommended fibber glass composition for industrial application. Keywords : fibber glass, extraction, celulosa, bio-composite, aspergilus niger
KARAKTERISASI TAPIOKA DARI LIMA VARIETAS UBI KAYU (Manihot utilisima Crantz) ASAL LAMPUNG Elvira Syamsir; Purwiyatno Hariyadi; Dedi Fardiaz; Feri Kusnandar
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties. Keywords: physicochemical properties, pasting, texture, crystalinity
POTENSI PREBIOTIK POLISAKARIDA LARUT AIR UMBI GEMBILI (Dioscorea Esculenta L) SECARA IN VITRO Herlina Herlina; Harijono Harijono; Achmad Subagio; T. Estiasih
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v5i01.19741

Abstract

Water soluble polysaccharides (WSP) from gembili tuber is one water soluble food fiber whose existence in the gembili tuber in a free state or bound to proteins. Therefore, to increase the purity of the WSP in the extraction process is required deproteinase. The WSP with different levels of purity will affect its potential as a prebiotic. The purpose of this study was to determine the potential of WSP as a prebiotic and gembili tuber deproteinase effect on the growth of lactic acid bacteria (BAL). This research was conducted by covering the extraction stage WSP gembili tuber using distilled water (WSPc) and extraction of gembili tuber WSP using distilled water, followed by the Aspergillus oryzae protease with 0.05% (WSPd), WSP chemical testing, and testing of potential prebiotic WSP gembili tuber in vitro at various concentrations (1%, 2%, and 3%) with BAL indicators probiotics (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum), as well as testing the pH and acid that accumulates in the BAL growth media. The results showed that the WSPc and WSPd of gembili tubers potentially as a prebiotic for S. thermophilus, L. bulgaricus, and B. longum. WSPd more effective as a carbon source for growth of B. longum, use WSPd 2% as an energy source for growth of B. longum replace glucose, the amount of total growth in B. longum amounting to 1.76 x 109 CFU / ml. Based on data of the growth media pH and acid production accumulated in BAL growth media, using glucose as a carbon source (control) is better for growth of S. thermophilus and L. bulgaricus, whereas WSP gembili tubers (WSPc and WSPd) is better as a carbon source for B. longum. Keywords: gembili tuber, water-soluble polysaccharide (WSP), deproteinse, prebiotics, probiotics
EVALUASI MUTU GULA KELAPA KRISTAL (GULA SEMUT) DI KAWASAN HOME INDUSTRI GULA KELAPA KABUPATEN BANYUMAS Pepita Haryanti; Mustaufik Mustaufik
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Coconut crystal sugar from Indonesia, especially from Banyumas Regency, have been often rejected by export markets due to the lack of variety and quality standards. Thus, it is important to review and evaluate the quality of coconut crystal sugar using statistical quality control methods. The purposes of this study were 1) to assess the quality deviations coconut crystal sugar in Banyumas Regency; 2) to investigate the diversity of coconut crystal sugar quality using both of histogram and control chart methods; 3) to determine factors that affect the quality of coconut crystal sugar using pareto diagram. This research was conducted by choosing purposively four sugar production center villages in Banyumas Regency, i.e. Dalawangi, Sokawera, Rancamaya, and Pageraji. The observed quality variables were water content, total sugar content, sugar content of sucrose, reducing sugar content, ash content, and insoluble materials. The data obtained were analyzed using histograms as well as control charts and pareto diagrams. Histogram analysis showed that ash content of the samples which is appropriate with Indonesian National Standard (SNI) was 27.5%. In addition, as many as 77.5% of the sugar moisture content was suitable with SNI, while for insoluble materials and reducing sugar content the suitable value were 70% and 97.5% of the total sample, respectively. Total sugar and sucrose content of all samples were appropriate with the SNI. The results of X and R control chart analysis were still largely under control. However, ash and water content as well as the insoluble material were out of control on the X control chart. Pareto diagram analysis results showed that the deviation of ash content, insoluble materials, and moisture content were 56.86%, 23.53%, and 17.65% of the total deviation, respectively. Keywords: coconut crystal sugar, histogram, control chart, pareto diagram
AKTIVITAS ANTITUMOR DAN PREBIOTIK SENYAWA TURUNAN EPIGLUKAN: (13),(16)--GLUKAN EKSTRASELLULER DARI Epicoccum nigrum EHRENB. EX SCHLECHT Jay Jayus; Nuriman Nuriman; Sony Suwasono
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Extracellular epiglucan produced by Epicoccum nigrum has been examined by in vitro analysis to show its potency as an antitumor substance against leucemia cell. The aims of this study were to ditermine the LC50 value and prebiotic activities of native and derivated epiglucan. The epiglucan was modified by sulfation and carboxymethilation methods. The result showed that LC50 of native epiglucan occur at concentration of 22 g/ml. This substance was chemically modified through sulfation and charboxymethilation process in order to increase its antitumor activity. Based on the value of LC50, the sulfated and carboxymethylated epiglucan have higher activity against leucemia cell compare to that of unmodified epiglucan. The LC50 value of suphated epiglucan is 14 µg/L, while the carboxymethylated one is 13 µg/L. Prebiotic activities of both sulfated and carboxymethylated epiglucan were also higher compare to the unmodified glucan since these two derivatives are able to elevate the growth rate of probiotic microorganism such as Lactobacillus casei, L. acidophilus and L. rhamnosus. Keywords: antitumor, extracellular epiglucan, Epicoccum nigrum, charboxymethilation, sulfation
STRATEGI PEMASARAN DAN PENINGKATAN KUALITAS KERIPIK SUKUN Noer Novijanto; Eka Ruriani; Fahrudin TK
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The marketing of bread fruit chips in UD. Jamila Jamur Sukses was still not good, therefore the company has to develop its strategy by improving the quality of bread fruit chips to increase the marketing sales. This research was intended to analyse internal and external factors affecting UD. Jamila Jamur Sukses. The method used was SWOT analysis followed by FMEA analysis to know the fsctors affecting quality. The internal factors involved strength and weakness, and the external factors involved opportunity and threats. Results showed that from the SWOT analysis it was known that the position of the company in cell IV. It means that the company is in the condition of stability . Subsequently, the FMEA analysis showed that the failure of quality involves harder,rancid, and packaging, off flavor were often happen. Keywords: marketing strategy, quality improvement, SWOT and FMEA analysis
IDENTIFIKASI KINETIKA PERTUMBUHAN ALGA PADA MODEL MONOD Mochamad Bagus Hermanto; A.J.B. Boxtel; K.J. Keesman
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Algae are one of potential source for renewable energy. Algae growth depends on many inputs (i.e. light, temperature, and nutrition). Mathematical model can be developed to study the development of algae during cultivation. This research deals with the design of experimental method to study the kinetic of algae growth. Optimal input design was introduced to Monod models. Light intensity and dilution used as input. Two parameters i.e: maximum specifics-rate-growth (μmax) and saturation-constant at light intensity (KI) were estimated. Correlation coefficient between (μmax) and (KI) parameters was observed. The results showed that the Monod models perform better than conventional models. This design can minimize confidential interval. Keywords: algae growth, parameter estimation, optimal input design

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