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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 7 No 02 (2013)" : 10 Documents clear
KARAKTERISASI GULA CAIR BATANG SORGUM (Sorgum sp.) Endang Noerhartati; Tri Rahayuningsih
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The research aims to obtain the characteristics of sap and liquid sugar stem sorghum, using a randomized block design (RAK) 1 factors, raw materials (P), P1: white stem (KD4) height of 300 m; P2: red stem (Sorghum bicolor) 600 m , P3: red stem (Sorghum bicolor) 900 m. Extraction method refers to the results of research Noerhartati (2012), the best extraction K1P1 (use of lime 1000 ppm: flocculant 1000 ppm). Observations sap and liquid sugars were yield, pH, viscosity, color and turbidity visually and using tools Tintometer Model E, organoleptic parameters of taste, aroma, color, and viscosity, as well as components of liquid sugar. Analysis of data were observation of color, turbidity, and sugar components using descriptive analysis, yield, pH and brix using analysis of variance test followed duncan 5%; organoleptic tests using Friedman test. The results of characteristics of sap and liquid sugar (1) P1, Sap: yield=40%, baggase=59,5%, brix=11,30, pH=4,7; liquid sugar: 60% flavor and aroma score of 5 (most like), 40% color and viscosity score of 4 (like); yield=43,4%, blotong=11,5%, brix=68,30, pH=6,8, the component sugars: glucose=32.125 ppm, fructose=147.541 ppm , sucrose=153.459 ppm, (2) P2: sap= 40,7%, baggase= 59,6%, brix = 14,30, pH=5,1 ; Liquid sugar: the taste and aroma 60% score 5, color and viscosity 40% score 4; yield=44,6%, blotong=11,7%, brix=67,70, pH=6,9 , glucose=31.075 ppm, fructose=290.398 ppm, sucrose=302.455 ppm, (3) P3: sap=40%, baggase=59,5%, brix=14,70, pH=5,1; sugar Liquid: 60% flavor and aroma score of 5, 58,8% color and 40% viscosity score of 4; yield=46,5%, blotong=11,2%, brix=69,30, pH=6,9, glucose=26.200 ppm, fructose=393.443 ppm, sucrose=413.504 ppm.Keywords: characterization, extraction, liquid sugar, sap, stem sorghum
KARAKTERISTIK BUBUK TANDAN PISANG DARI EMPAT VARIETAS DAN POTENSI PEKTINNYA SEBAGAI MEDIA PERTUMBUHAN Lactobacillus acidophilus Nurhayati Nurhayati; Prasetyo Dwi Laksona; Sukatiningsih Sukatiningsih
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Banana bunches is a waste of banana plants that are less utilized optimally. The banana bunches can be extracted the pectin that are a soluble polar polysaccharide that is soluble in polar solvents. The purpose of this study was to determine the characteristics of the powder bunches of bananas from four varieties (bananas kepok, regal, cavendish and mas), the yield of pectin extracted and its potential as a medium for the growth of Lactobacillus acidophillus. Parameters observed whiteness, water content, content of pectin powder banana bunches and bunches of banana powder content of polyphenols, as well as test the potential of pectin as a growing medium for probiotics (L. acidophilus). The results showed that the different varieties of bananas that produce whiteness, water content, levels of pectin, polyphenols levels and population growth of L. acidophilus diverse. The highest water content contained in the powder bunches cavendish. Whiteness (whiteness) is highest in bunches kepok powder. The yield of pectin powder is highest in bunches mas is 9.35%, while the yield of pectin powder glorious bunches of bananas, cavendish kepok and consecutively is 7.65%; 7.14%; and 4.89%. Different varieties of banana produce percentage growth of L. acidophilus bacteria that baragam anyway. Percentage of the population of probiotic L. acidophillus powder kepok bunches of 16.79% (higher) than the powder bunches mas (14.32%), Cavendish (12.49%) and the sublime (4.76%). It is concluded that pectin from banana bunches kepok showed better potential for use as a growing medium of L. acidophilus.Keywords: banana bunches, L. acidophilus, pectin,probiotic population
KARAKTERISTIK TEPUNG JAGUNG TERMODIFIKASI MELALUI PROSES FERMENTASI SPONTAN, MENGGUNAKAN Lactobacillus casei DAN RAGI TAPE Lintang Aprilliani; Nur Aini; Gunawan Wijonarko; Budiyanto Budiyanto
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

In order to take advantage of commodity diversification with the local non-wheat flour processing can be used to substitute the manufacture of food products in order to overcome the dependency on flour. One of the local commodity that can be processed into flour is corn. Cornmeal likely replace wheat flour in the manufacture of a wide range of processed products such as bread and biscuits Cockies. The study aims to determine the best methods in the manufacture of corn to produce corn starch with physical and chemical properties either through spontaneous fermentation, using Lactobacillus casei fermentation and using tape yeast. Corn used in this study is the heroine of white maize varieties. Statistical analysis showed that the fermentation process effect on ash content, soluble protein content and total protein content of corn flour produced. For the other variables are not affected by the process of fermentation. Best Samples owned by J2L3 sample with the highest soluble protein content of 2.3%, which is fermented using Lactobacillus casei for 3 days.Keywords: maize, white heroine, fermentation, Lactobacillus casei, yeast tape, soluble protein
SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN YANG DIBUAT DENGAN VARIASI LAMA PENGADUKAN DAN WAKTU AGING Triana Lindriati; . Djumarti; Lusinda Munika Sari
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Making artificial rice is an important step in the framework of the national food security program. Study is divided into two parts, where Research I was varying the time of stirring and Research II was studying aging time. Stirring and aging should be studied because it affects the pragelatinisation process. The results showed that the time of stirring on artificial rice significantly affect rehydration power, dispersed material, and swelling power. While the aging time effect on the brightness, power rehydration, dispersed material, and swelling power. In organoleptic parameters, stirring has no effect on the value, preverences of color, flavor, aroma, appearance, and overall. While the aging time affects the value appearance and overall. Artificial rice which has the most excellent consumer acceptance is that the long treatment of 20 minutes stirring and 3 days aging time. Artificial rice stirring at 20-minute treatment has a brightness value of 52,8; 141,2% power rehydration; dispersed material 4,1%; and swelling power 244,2%. While artificial rice with 3 days aging treatment has the lightness value of 50,9; power rehydration 78,9%; 13,6% dispersed material; 234,3% swelling power.Keywords: artificial rice, MOCAF, pragelatinisation, consumer acceptance
SENYAWA FITOKIMIA PADA COOKIES JENGKOL (Pitheocolobium jiringa) Thomas Ghozali; Supli Efendi; Hendra Abdul Buchori
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The aims of the research were determine the proper comparison between jengkol flour and wheat flour in making cookies as a result of differences in temperature roasting, and determine the response to that produced both chemical and organoleptic as well as the existence of multiple phytochemical compounds. Research methods were conducted preliminary research and primary research. Early research was included analysis of jengkol, determined the best comparison of jengkol and wheat flour for cookies making. The experimental design used in this study randomized block design with three factorial design and three times replication. The variables were used roasting temperature (Y) with three level i.e Y1 (150°C), Y2 (160°C), and Y3 (170°C); the periode of roasting (X) with three levels i.e X1 (1:1), X2 (1:3), and X3 (1:5). Based on sensory evaluation showed that X3Y2 was preferred for 160°C roasting temperature with comparisons of jengkol flour and wheat flour 1:5. Phytochemical compounds in the cookies were detected phenolics, flavonoids, alkaloids, steroids, saponins, and tannins.Keywords: flour, jengkol, roasting temperature, phytochemical compounds
FORMULASI MINUMAN BST (BREAKFAST STARCHY TUBER) BERPREBIOTIK DARI PATI RESISTEN TIPE II (RS2) KENTANG DAN UBI JALAR Nurma Handayani; Jay Jayus; Herlina Herlina
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Potato and sweet potato starch were formulated to be a product of BST exhibiting prebiotic activities. The BST were developed under different rasio of potato and sweet potato starch (A1 = 25:75; A2 = 50:50; A3 =75:25). The BST dough were mixed and prepared under different temperature of mixing (B1 = 60 °C; B2 = 70 oC and B3= 80 oC). Based on the overall sensory evaluation, the best formula was of potato and sweet potato starch 75:25. However, higher values of prebiotic index and short chain fatty acid content were observed from the formula of potato and sweet potato starch of 25:75, compare to that of the rasio 75:25. The possible reason of this was that the sweet potato contain higher resistant starch. Keywords: starch, prebiotic, retention RS, prebiotic index, SCFA
KARAKTERISTIK ES KRIM SUSU KACANG TUNGGAK (Vigna unguiculata L.) DENGAN VARIASI JUMLAH KARAGENAN DAN WHIPPING CREAM Yhulia Praptiningsih; . Tamtarini; Anisa Rahma
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Ice cream could be make from cowpea milk. The making of ice cream was need stabilizer, emulsifier and foaming agent. The most widely used of stabilizer was carrageenan, and the emulsifier and foaming agent was whipping cream. The purpose of this study was to determine the appropriate amount of carrageenan and whipping cream to produce the good properties and high preference of cowpea milk ice cream. The research was conducted by Randomaized Complitely Block Desain with 2 factors. The first factor was the amount of carrageenan (0,1%, 0,3%, 0,5%). The second factor was the amount of whipping cream (10%, 20%, 30%) from the volume of milk, and repeatly 3 times. The observation were the overrun, brightness (colour reader), texture (pnetrometer), melting rate and sensory properties (the preference of color, texture, flavor and overall). The good properties of ice cream produced by adding of 0,5% carrageenan and whipping cream 30%. The ice cream had overrun 51,39%; texture 42,60 mm/10s; melting rate 13,47%/15 minute; brightness 89,28; the preference score of color, texture, flavor, and overall respectively 3,84; 3,92; 3,88 and 3,96 (rather like to like).Keywords: ice cream, cowpea milk, carrageenan, whipping cream
SUBTITUSI PASTA TALAS BELITUNG (XANTHOSOMA SAGITTIFOLIUM (L.) SCHOTT), TEPUNG TEMPE KEDELAI DAN TEPUNG TAPIOKA DALAM PEMBUATAN MIE BASAH UNTUK PENDERITA DIABETES MELITUS Ika Heri Kustanti; Astutik Pudjirahaju; Suliastutik Suliastutik; Theresia Puspita
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Prevalence of Diabetes Mellitus (DM) is increasing from year to year. One alternative of therapy for diabetic is healthy diet to reduce elevated levels of blood glucose and reduce of clinical symptoms that may increase the risk of complications. One alternative is the use of local food consumption belitung taro that have a low GI and carbohydrate sources. Wet noodle is one alternative to increase the added value of taro belitung. In a wet noodle processing can be substituted soybean cake flour and tapioca flour to increase nutritional value. The purpose of research analyzing the effect of substitution belitung taro paste, soybean cake flour and tapioca flour to the value of the energy, chemical quality, physical quality and organoleptic test wet noodle for diabetic. Types of experimental studies with research designs completely randomized design (CRD). Level of treatment is the ratio of wheat flour, pasta belitung taro, tapioca flour and soybean cake flour is P0 = (100: 0: 0: 0), P1 = (50: 30: 15: 5), P2 = (40: 35: 15: 10), P3 = (35: 40: 10: 15). The results is treatment P3 (35% wheat, 40% belitung taro paste, 10% tapioca flour and 15% soybean cake flour) is the best standard of treatment because it contains 252 Calories of energy lower than 30% of the rice, carbohydrate 37.41% and mostly in the form of oligosaccharides so reducing sugar is low (0.173 mg /dl), the resulting reduction sugar level lower than P0. Wet pasta noodles taro belitung have 3x more fiber than a wet noodle from wheat flour, protein 11.9 g/100 g fulfill of 15% / 100 g (2000 Calories / day), 6.1% fat in the form of saturated fat and fulfill of 10%/100 g (2000 Calories/day), 1.5% ash content and a water content of 41%. Elasticity wet noodle treatment P3 level by 20% and power dropped 0.7 N. The panelists 129emped an the wet noodle pasta belitung taro. Other research to determine how many levels of oligosaccharides wet noodle pasta belitung taro.Keywords: diabetic, wet noodles, belitung taro, tapioca flour, soybean cake flour
APLIKASI PENGAWET ALAMI BUAH KECOMBRANG (Nicolaia speciosa) PADA NUGGET AYAM Rifda Naufalin; Erminawati Erminawati; Herastuti Herastuti
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Kecombrang (Nicolaia speciosa Horan) is one of plant tree species, contains active compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins, and essential oils which exhibit antimicrobial and antioxidant activity. This research was aimed to study effect of form and concentration of Kecombrang fruit extract to chemical characteristics, microbial characteristics and sensoric characteristics in chicken nugget. The research used Randomized Block Design (RBD) with 9 treatment combinations and conducted in triplicates. The treatments tested were form of Kecombrang fruit extracts; extract, suspension, nanoencapsulan-powder; and the Kecombrang fruit extract concentrations: 1% 2% and 3%). Result of the research showed that nanoencapsulan powder of Kecombrang fruit successed to extend the chicken nugget self life, such as: to inhibit microbe growing. Nanoencapsulan-powder of Kecombrang fruit extract at concentration of 3% was more effective in reducing total bacteria, total plate-count and total mold-yeast-count, and lowering Formol-value.Keywords: nanoencapsulan powder of Kecombrang fruit, chicken nugget
DESAIN TATA LETAK FASILITAS PRODUKSI PADA PENGOLAHAN RIBBED SMOKED SHEET (RSS) DI GUNUNG PASANG PANTI KABUPATEN JEMBER Bambang Herry Purnomo; Andrew Setiawan Rusdianto; Muhammad Hamdani
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Industrial layout or production facility is a setting for placing facilities position which considering space limitation in placing machines, flow of material removal etc. Generally the optimal layout design is take a part in determining the efficiency and effectiveness of production activities or maintain the viability of an Industrial. Basically the main goal of this research is to produce an optimal layout of production facilities, one of which is to evaluate the existing layout. The refore we need an optimal facility layout design according to a good material flow patterns, by following the order of process. Direct observation at PDP Gunung Pasang Panti Jember Region, showed less precise placement of production facilities and material flow, causing the displacement of material handling distances become longer and eventually impact on Total Movement becomes high. To determine the layout of each department production facilities in a manner that is efficient use of time study method. As for planning the layout by using layout verification results by comparing the existing layout as a parameter events. The results showed a more efficient layout verification with Total Movement initial displacement distance of 2650.44 meters to 2469.46 meters or the distance may be shortened by 6.83%. As for the time of the original conveyance of 422.5 seconds to 392.8 seconds or experiencing a savings of 7.03%.Keywords: layout, time study method, total movement

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