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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 11 Documents
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Search results for , issue "Vol 8 No 01 (2014)" : 11 Documents clear
PENGARUH SUPLEMENTASI ISOLAT PROTEIN SORGHUM TERHADAP SIFAT KIMIA, BIOLOGIS DAN ORGANOLEPTIK BISKUIT SORGHUM Fatim Illaningtyas; Sri Istini; Sri Peni; Iim Sukarti; Fajarwati Utami
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The aims of the research were to determine the potential of isolate sorghum protein as ingredient functional food which focused on the effect of supplementation isolate sorghum protein to chemical, biological and organoleptic properties of biscuits sorghum. First phase of the application was made biscuit formula with a mixture of various wheat flour and sorghum flour (0: 100, 0:75, 0:50 and 0:25). The best formula biscuit from organoleptic test was added isolate sorghum protein 5, 10 and 15%, then the biscuit were analyzed of the chemical, biological and organoleptic properties. The results showed that the panelists preferred the formula biscuits with 25% sorghum flour. Chemical analysis showed that biscuit with sorghum isolate protein increase protein, amino acid, phenolic, and antioxidant activity. There were characteristic of biscuits with 15% isolate sorghum protein 3.8% fiber, 11.87% protein, 7.96% amino acid, 0.808 mg TAE/mg phenolic and 40.675 g/g BHA antioxidant activity. Suplementation of isolate shorgum protein increase the fiber, antioxidants and proteins content. Further more could be applied in to functional food products, such as food products for hypoglycemic, antioxidant, diabetes mellitus or for KEP patients.Keywords: isolate sorghum protein, sorghum, biscuits, antioxidants, functional food
KAJIAN KEAMANAN PANGAN BAKSO DAN CILOK YANG BERDAR DI LINGKUNGAN UNIVERSITAS JEMBER DITINJAU DARI KANDUNGAN BORAKS, FORMALIN DAN TPC Riska Rian Fauziah
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The aims of this study was to determine the food safety of meatballs and cilok which sold around University of Jember. Ramdom sampling methods was used in this study and the collected sample were 30 samples of meatball and 13 samples of cilok. Borax, formalin and TPC test was carried out in this study. The result shows that 92% of cilok sample and 17% meatball sample were detected containing borax but none detected containing formalin. In term of the sanitation, meatballs and cilok circulating in the University of Jember was still lacking due the total plate count of most sample were out of standart, more than 105cfu/g.Keywords: food safety, meatball, borax, formalin, TPC
EFEK ANTIDIARE MINUMAN FUNGSIONAL JELLY DRINK CINCAU HITAM (Mesona palutris BL) Tri Dewanti Widyaningsih; Rahma Maya Safitri
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

In tradition Indonesian make sure that the black cincau (Mesona palustris BL) is used for traditional medicine of diarrhea. Black cincau contain bioactive compounds and soluble fibers, used as antioxidants and antibacterial ingredients. Produced functional drinks of jelly drink was a development product from black cincau. The aims of the research were to produced functional beverage jelly drink from extract of black cincau and tested its as antidiarrheal in vivo to male mice. Treatment divided into 5 groups: group I (positive control), mice ware given distilled water diarrhea, group II (control drugs), diarrhea mice were given a dose of loperamide 0.182 mg/20 g weight of mice, group III, diarrhea mice were given cincau black jelly drink dose of 80 mg/20 g weight of mice, group IV, diarrhea mice were given cincau black jelly drink dose of 160 mg / 20 g weight of mice. The results showed that the best treatment was formula 2 and result of in vivo test showed that the group of mice with cincau black jelly drink dose of 80 mg/20 g weight of mice and 160 mg/20 g weight of mice had antidiarrhea effect. These effect included of mucus or watery stool consistency/longer soft on the occurrence of diarrhea, stool consistency normal influence on the timing of the normal feces and total span of diarrhea, no significantly different (p> 0.05) with the medicines control group loperamide.Keywords: cincau black jelly drink extract (Mesona palustris BL), antidiarrheal, loperamide
MODIFIKASI GERGAJI TANGAN ELEKTRIK UNTUK MEMOTONG MATA TUNAS TEBU (Saccharum offichinarum L) Siswoyo Soekarno; Sakli Petiet Isbi Kurniawan; Setyo Harri
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Generally the multiplication of sugarcane was conducted by cutting. The latest methods in sugarcane plant propogation using methods budchip. Criteria that must be met from the seed cane chunk with budchip methods, namely: (1) the buds are not injured, (2) has a root cuttings. This study aims to make design and performance testing of sugarcane buds mower. Stages of research: (1) identification of problem, (2) design, (3) assembly , and (4) testing machine includes functional testing and testing elemtary. The results showed that buds cane cutting machine has a capacity 1900 shoots/hour and Yield efficiency of 92.3%. Break-event point (BEF) has been achieved when producing 321.071,4 buds during 33 days.Keywords: bud chip, cutting capacity, cutting results, effisiensi, and analysis economy
OPTIMASI KONDISI FERMENTASI PADA PEMBUATAN MINYAK KELAPA (Cocos nucifera L) DENGAN MENGGUNAKAN Saccharomyces cerevisiae Willy Pranata Widjaja; Bonita Anjarsari
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Research has been done on the optimization of fermentation conditions for the manufacture of coconut oil from coconut meat slurry using Saccharomyces cereviceae. The purpose of this study is to determine the ratio of oil and water, stirring speed and concentration of inoculum S. cerevisiae the quantity and quality of the oil produced from the coconut meat slurry fermentation method. Stages of the process include the making of starters and age determination of S. cerevisiae, inoculation, fermentation and filtration. Best products achieved at inoculum concentrations of 14% with a speed of 200 rpm and produces yield of 35.77%. Starter culture is the optimum time of 30 hours at 35°C by the number of cells 185 x 105 cells / ml. Temperature and time of fermentation was significant effect on yield and starch content but does not affect the saponification numbers, levels of free fatty acids (FFA), iodine number.Keywords: fermentation condition, coconut meat slurry, coconut oil, S. cerevisiae, yield, starch content
PEMBUATAN ASAP CAIR TANDAN KOSONG KELAPA SAWIT UNTUK PENGAWET DAN FLAVOURING IKAN PINDANG KEMBUNG (Rastrelliger sp.) Lina Widawati; Budiyanto Budiyanto
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Solid waste from oil palm factory such as oil palm fruit bunches can polute environment it if doesn’t get an appropriate treatment. This research tried to investigate the use of oil palm fruit bunches for liquid smoke that is used in making boiled salted Kembung (Rastrelliger sp.) fish. The objective of this research is to find the effect of liquid smoke from oil palm fruit bunches on boiled salted kembung fish and also to evaluate the result from microbiologist and organoleptic of view. And also to investigate the economic value liquid smoke from oil palm fruit bunches when it is used for making liquid smoke. Boiled salted kembung fish was dyeing in liquid smoke 1%, 2%, and 3%, then do analyze Total Plate Count and organoleptic during storage on 0, 3, 5, and 7 days at room temperature. The result shows that boiled salted kembung fish on a microbiologically test as a control treatment only stand until the third day of storage, mean while with the application of liquid smoke 1%, 2%, and 3% the boiled salted kembung can stand until the seventh day of storage. From the organoleptic point of view, the panelists are prefer to consume the kembung fish with liquid smoke process. From the economic value, process of liquid smoke from oil palm fruit bunches is more potential than conventional process of oil palm fruit bunches.Keywords: liquid smoke, oil palm fruit bunches, boiled salted kembung fish, total plate count, organoleptic
SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN DARI MOCAF DAN TEPUNG JAGUNG DENGAN TEPUNG KETAN SEBAGAI BAHAN PENGIKAT Triana Lindriati; . Djumarti; Lila Ismawati
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Indonesian is the greatest consumer of rice in the world. Their dependence on rice would bother national food security. The availability of artificial rice made from local materials is expected to overcome food security problem. Cassava and corn flour with glutinous rice flour addition as binding agent expected could produce good properties of artificial rice. This research used Modified Cassava Flour (MOCAF) to replace cassava flour. The experiment divided two levels and every level used factorial design with one factor. There were two levels which glutinous rice flour addition was factor in the first level and MOCAF and corn flour composition was factor in the second level. The best values of physical characteristic in the first level are 0% of glutinous rice flour addition with swelling power 94,16%, rehydrating power 73,73%, lightness 84,59, and chrome 28,14, also 20% of glutinous rice flour addition with dispersed material value 5,60%. Whereas, the best sensory evaluation is 0% of glutinous rice flour with whole hedonic score 4,02. The glutinous rice flour addition would reduce the presentage of dispersed material and reduce score of sensory evaluation. In the second level, the best values of swelling power is 118,57%at 40% of MOCAF, dispersed material is 3,60%at 100% of MOCAF. Whereas the best value of rehydrating power is 77,43% at 0% of MOCAF, lightness 87,16%, and chrome 27,24. The best value of sensory evaluation is 0% of MOCAF with score 4,68. Increasing of MOCAF would reduce dispersed material and reduce score of sensory evaluation.Keywords: artificial rice,starch gelatinyzation, mocaf, glutinous rice flour
SIFAT-SIFAT PREBIOTIK RIPE BANANA CHIP (RBC) Musa sinensis Nurhayati Nurhayati; Tamtarini Tamtarini; Jayus Jayus; Eka Ruriani; Leni Nurul Hidayati
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Ripe banana chip (RBC) Musa sinensis is one type of ripe banana chip that can be processed by using the vacuum frying technology combined with freezing process. This technology could affect the prebiotic properties of the RBC product. Therefore, this research aims to evaluate the prebiotic properties of ripe banana chip (RBC). Insoluble indigestible fraction (IIF) was isolated from RBC by enzymatic method. using. The prebiotic properties of IIF were based on their ability to increase probiotic population and decrease enterobactericeae (Eschericia coli and Salmonella sp.) population in the volunteers fecal, profile of short chain fatty acids (SCFA) and the value of prebiotic index (IP). The results showed that Frozen vacuum-RBC and vacuum-RBC were able to increase the probiotic growth about 1-2 log of the bacterial population, but unable to decrease enterobactericeae population. Vacuum-RBC was higher to produce butyric acid (3.46 mM) than frozen vacum-RBC and higher of IP (0.39) than RBC frozen vacuum (0.04). It can be concluded that vacuum-RBC have better prebiotic properties than frozen vacuum-RBC.Keywords: ripe banana chip (RBC), vacuum frying, freezing, short chain fattry acid, prebiotic index
KARAKTERISTIK FISIKOKIMIA TEPUNG KULIT PISANG JENIS BANANA Imelda Yolanda Nayoan; Nurhayati Nurhayati; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of the banana peel is still very limited, as animal feed, beside as waste. The purpose of this study were to determine the physicochemical characteristics of banana peels flour (mas, cavendish, barlin and susu variety). This research was condused in two stage, the first stage was banana peel flour production. The second was extraction of banana peel pectin by using water solvent as water soluble pectin (WSP), ammonium oxalate 0,5% solvent as chelating soluble pectin (CSP) and 0,05 M HCl solvent as acid soluble pectin (ASP). The data of the research were analysis by descriptive method presented in table or histogram with error bars or stdev. Physicochemical characteristic of banana peel flour the result showed that physicochemical characteristics were i.e : barlin banana peel flour had moisture content 10,81%, whiteness 67,16%, pectin fraction 0,72% (WSP), 0,78% (CSP), 1,44% (ASP); cavendish banana peel flour had moisture content 12,75%, whiteness 64,37%, pectin fraction 0,78% (WSP), 1% (CSP), 1,72% (ASP); banana peel flour milk had moisture content of 12,73%, whiteness 65,87%, pectin fraction 0,61% (WSP), 0,89% (CSP), 1,50% (ASP); mas banana peel flour had moisture content of 12,38%, whiteness: 66,01 %, pectin fraction 0,56% (WSP), 0,67% (CSP), 1,22% (ASP).Keywords: banana peel flour, physicochemical
SUBSTITUSI JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG TERMODIFIKASI (Canavalia ensiformis L.) PADA PEMBUATAN BAKSO SAPI Ahmad Nafi'; Wiwik Siti Windrati; Nurud Diniyah; Mega Pusva Sintha
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Modified jack bean flour consists high protein which has a potential function for meatball product. This research was intended to identify the effect of the use of mushroom and modified jack bean as substituting ingredients of beef physical and chemical of the produced meatballs. The research used randomized block design (RBD), which consisted of one factor with 3 replications in each treatment, that is, the ratio variation of mushroom : modified jack bean flour : beef (F), in ratio of F1 (30%:10%:60%) , F2 (40%:15%:45%), F3 (50%:20%:30%), F4 (60%:25%:15%), F5 (70%:30%:0%) and 100 % beef. The data obtained were processed using analysis of variance. If there were significantly different data then, further test would be conducted using DMRT (Duncan Multiple Range Test) at 5% level. The effectiveness test results showed that the best value was from formulation F1 (ratio of mushroom : jack bean : beef at 30 : 10 : 60). Meatballs produced from the treatment had color brightness value of 54.58, texture 435.20 g/5mm, water content 53.88%, ash content 1.83%, fat content 1.37%, protein content 9.42%, carbohydrate content 33.50%, and fiber content 2.72 %.Keywords: Volvariella volvaceae, jack bean flour, meatball, protein, fat

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