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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 9 Documents
 1 
Search results for , issue "Vol 9 No 01 (2015)" : 9 Documents clear
KARAKTERISTIK TEPUNG KACANG MERAH PREGELATINISASI DENGAN METODE PENGERINGAN OVEN DAN SANGRAI SERTA EFEKNYA PADA TEKSTUR CAKE NON GLUTEN Anita Maya Sutedja; Ch. Yayuk Trisnawati; Agatha Levina Candra; Margareta Advista Giantiva
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Kidney beans contain low fat content, and high enough of protein and starch content, so it potential to be utilized. Kidney beans were steamed first before drying process to obtained pregelatinization kidney bean flour. Roast and oven method is evaporation process that generally done by people and they can reduce water content, extend shelf life and easy to use. Application of kidney bean flour as fat replacer in non gluten cake affect the cake texture. The purpose of this research is to determine the effect using oven and roast drying method in characteristics of kidney bean flour and non gluten cake texture. Evaluation of cake texture was done objectively and subjectively with semi trained panelist. The result of four replication showed that oven and roast drying method gave significant difference t-test (α=5%) in water content, water absorption capacity, oil absorption capacity, foam capacity, and emulsion stability, but there was not significant difference in emulsion capacity. It also not gave significant difference t-test (α=5%) in non gluten cake texture included objective (hardness, springiness) and subjective (ease bitten and softness), but gave significant difference in cohesiveness.Keywords: kidney bean flour, pregelatinization, drying, oven, roast
APLIKASI BIOKOMPOS STIMULATOR Trichoderma spp. DAN BIOCHAR TEMPURUNG KELAPA UNTUK PERTUMBUHAN DAN HASIL JAGUNG (Zea mays L.) DI LAHAN KERING Wawan Apzani; I Made Sudantha; M. Taufik Fauzi
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The objective of this research was to investigate the effect of applying biocompost stimulated by Trichoderma spp. and biochar from coconut shell on the growth and yield of maize (Zea mays L.) in the dryland of Akar-akar village, Sub-district of Bayan, North Lombok. A field experiment had been carried out from August to December 2014 by using Split Plot design and Randomized Completelly Block Design (RCBD) with two factors namely biocompost and biochar. The biocompost as sub plot was applied at the rate of 0, 5, 10, 15, 20, or 25 tonnes/ha; whereas the biochar as mai n plot was applied at the rate of 0 or 20 tonnes/ha. The treatments were replicated three times. The result showed that biocompost stimulated by Trichoderma spp. could significantly increase the growth and yield of maize. The application of biocompost at the rate of 15 tonnes/ha could increase the growth and yield of dry shelled maize till 6,2 tonnes/ha.Keywords: biocompost, biochar, growth, yield, maize
EVALUASI SIFAT PREBIOTIK SERAT PANGAN TIDAK LARUT AIR (STLA) TEREKSTRAK DARI TEPUNG BUAH PISANG AGUNG DAN PISANG MAS Nurhayati Nurhayati; Ahmad Nafi'; Yulita Nur Pratiwi
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Bananas have potential to be developed as a functional food prebiotic because it contains a resistant starch and dietary fiber. The raw banana contains 50% of resistant starch type II and 14.52% of dietary fiber. The aim of the research was to evaluate prebiotic properties insoluble dietary fiber (IDF) extracted from agung and mas banana flour. The banana flour produced from agung and mas variety used controlled fermentation by Brevibacillus brevis for 24 hours at room temperature. The IDF was extracted by using enzyme method. The prebiotic properties were evaluated based on their resistance to gastric acid hydrolysis, their capable to increase survival of probiotic bacteria (Lactobacillus acidophilus) and decrease pathogenic bacteria (enteropathogenic Eschericia coli/EPEC). The results showed that process fermentation of banana flour increased IDF content of mas and agung banana flour. The IDF of fermented mas and agung banana flour were more resistant than non-fermented mas and agung banana flour by hydrolysis gastric acid and increase the survival of L. acidophilus, but decreased the survival of EPEC.Keywords: banana, insoluble dietary fiber, prebiotic properties
APLIKASI METODE AMBANG BERTINGKAT UNTUK ANALISIS POTENSI BANJIR: STUDI PENDAHULUAN PADA 15 DAS DI JAWA TIMUR Indarto Indarto; Sri Wahyuningsih; Muhardjo Pudjojono; Hamid Ahmad; Tino Bachtiar
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

This research deals with identification of potential flood discharge from 15 watersheds located in Eastern Part of East Java Province. Recorded times series of daily discharges data are used as main input for the analysis. The discharge data for each watershed are rangked from lowest to high value. Then, the value of discharge correspond to quantile 90% (Q90) is calculated and determined as the threshold level for each watershed. In this case, discharge data more than > Q90 value is categorized as flood events. Then, the frequency of flood events are calculated based on monthly or annual time interval. Furthermore, spatial distribution of flood events are visualized by comparing the frekuency of flood events amongs the watersheds. Finally, thematics maps corresponde to waterheds properties, frequency of flood events, and rainfall event are presented.Keywords: Threslod level method, waterheds, flood indice, East Java
PENGGUNAAN TEPUNG GEMBOLO (Dioscorea bulbifera L.) SEBAGAI BAHAN PENSUBSTITUSI TERIGU PADA PEMBUATAN MIE KERING Herlina Herlina; Sih Yuwanti; Intan Nurlaili
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Gembolo is plant tubers that potentially applied in food as the tubers has a high content of glucomannan which can improve the texture of food products. Gembolo flour can be used as substitution for wheat flour in the manufacture of dried noodles. Blanching improved the brightness of gembolo flour. This study aimed to determine the substitution and blanching treatment which produced dried noodles with the best physical, chemical, and organoleptic characteristics. Parameters that analyzed in this research were color, rehydration, expand ability, cooking loss, elasticity, moisture content, ash content, fat content, protein content, carbohydrate content, and organoleptics. The best treatment based on effectivity test was A1B1 (10% substitution concentration of gembolo without blanching flour) with the following characteristics: L (Lightness) 55,40, rehydration 140,47%, expand ability 127,64%, elasticity 25%, cooking loss 6, 00%, moisture content 9,53%, ash content 1,50%, fat content 1,54%, protein content 14,46%, carbohydrate content 73,24%, scores for preference color 3,16, texture 3,16, taste 3,64 and overall preference 3,20.Keywords: gembolo flour, substituent, dried noodle
KARAKTERISTIK NUGGET YANG DIBUAT DENGAN VARIASI RASIO JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG (Canavalia ensiformis L.) Nurud Diniyah; Ahmad Nafi'; Zakiyatul Fachirah
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The aim of this study was to determine the effect of rasio mushroom and jack bean flour on the physical, chemical and organoleptic characteristic in the nugget product. This study used a randomized block design with one factor and triplet. Ratio mushroom and jack bean flour consists of P1 (100% : 0% ), P2 (90% : 10% ), P3 (80% : 20% ), P4 (70% : 30% ), and P5 (60% : 40% ). Different treatment showed significant differences in lightness, texture, moisture, ash, protein, carbohydrate and fiber content but not significant in fat content. The best treatment showed that P4 (mushroom 70 % : jack bean flour 30 %) has characteristic of lightness 42,95; texture 183,33 g/5mm; moisture 53,69%; ash 2,52%; fat 3,88%;, protein 12,52%; carbohydrate 27,39% and fiber 13,37%.Keywords: jack bean, mushroom, nugget
REKAYASA DAN UJI KINERJA PROTOTIPE DESTILATOR SKALA LABORATORIUM Suhardi Suhardi
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Laboratory equipment is quite expensive so amount of the equipment in the laboratory is very limited, considering the procurement of laboratory equipment is not always needs budgete annually by the college. It takes creativity laboratory manager to improve the performance of laboratory equipment so that the equipment can support educational activities. This research used two steps were: (1) design of destilator prototipe, include: functional and structural design, (2) performance test include: functional test, test alcohol produce, the rate of destilation, dan Efficiency of distillation. Desain and performance test was processed in agricultural engineering laboratory, agricultural technology faculty of Jember Univiersity. The result showed that as a functional and structural design it was can operate with dimensions were, bolier capacity 1 liter, height of destiltor prototype 52cm. At the performance test of alcohol produced showed that the higher of alcohol produced without the perforated plate disc on factionating column was 82.5%. The higher of distilation rate with three the perforated plate discs was 5,75 ml/minute. The higher of distillation efficiency with three the perforated plate discs was 97.41%.Keywords: performance tests, efficiency of distillation, alcohol, distilator prototype
PENERAPAN METODE STATISTICAL PROCESS CONTROL (SPC) PADA PENGOLAHAN BIJI KAKAO Ida Bagus Suryaningrat; Noer Novijianto; Nur Faidah
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Cocoa is the one of agricultural commodities with high contribution in national economy. Low quality and defeccted product during process were still problems faced by cocoa processing unit. The objectives of this research were to identify defeccted product during processing and to create alternatives ways to solve problems based on SPC. SPC (statistical process control) with p chart, pareto chart and fishbone chart were implemented in this reasearch to analyze data which collected from field. The results of this research found that all of processing unit in the plantation were still under control (inside control range). Over ripe (almost damage) was dominant damage product during harvesting process, and broken bean was dominant damage product during drying process. Man, method, raw material, machine (tools) and environment were important factors (cause factors) in of cocoa bean process. Proportion of worker number, improved skill and high intencity of controlling were still required to improve cocoa bean product.Keywords: Statistical Process Control (SPC), processing, cocoa beans
KARAKTERISTIK KIMIA-SENSORI DAN STABILITAS POLIFENOL MINUMAN COKELAT-REMPAH Puspita Sari; Eksi Utari; Yhulia Praptiningsih; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Cacao bean and cocoa products contained flavonoid polyphenol compounds. Monomeric flavanols (catechin and epicatechin) are the major flavonoids in cocoa products that have high antioxidative properties. High antioxidant activity of cocoa made it potential to be developed into healthy drink by adding extract of spicy. The aims of this research were to characterize chemical-functional (polyphenol content and antioxidant activity), and sensory (hedonic) properties, and also polyphenol stability of spicy-chocolate beverage during storage. Spicy-chocolate beverage was made from ingredients of cocoa extract, spices extract (ginger, lemongrass, and sappanwood), and sugar. The results showed that the total polyphenol content and antioxidant activity of spicy-chocolate beverage decreased as the lower addition of cocoa extract and greater addition of the spicy extracts in beverage formulations. The sensory test showed that panelists preferred spicy-chocolate beverage formula P5 (75% of cocoa extract; 9% of sappanwood extract; 3% of lemongrass extract and 13% of ginger extract), containing the total polyphenol content of 80,77 mg/100 mL, antioxidant activity (percent inhibition) of 72,66%, and sensory (hedonic) scores of the color, aroma, taste, and overall attributes were 2,08; 1,92; 2,14 and 2,08, respectively. Spicy-chocolate beverages were stored at refrigeration temperature had polyphenol stability higher than beverage stored at room temperature.Keywords: spicy-chocolate beverage, polyphenol, antioxidant activity, polyphenol stability

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