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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 11 Documents
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Search results for , issue "Vol 9 No 02 (2015)" : 11 Documents clear
KELAYAKAN FINANSIAL PRODUKSI PEKTIN DARI KULIT PISANG DI UD. BURNO SARI, SENDURO - KAB. LUMAJANG Nurhayati Nurhayati; Nita Kuswardhani; Dwika Mayang Sari
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Banana is a tropical fruit which is the most widely produced and used by the community of Indonesia. banana Production have first ranked crops in Indonesia. Banana contain pectin with high concentrations. The content of pectin in banana peel ranged from 1.92 to 3.25% of the dry weight. The purpose of this study were to determine a pectin yield, knowing the factors that affect the quality of pectin, analyzes of Financial Feasibility of Pectin Production from Banana peel in UD. Burno Sari. The result of pectin from banana peel was conducted a pectin yield calculation, the study of fishbone diagrams, and tested of financial feasibility. Research results of pectin production from banana peel showed the yield generated from waste banana skin by using a temperature of 80 ° C and the method used was the extraction of 2 levels of 8,78%, the study results of fishbone diagram showed some of the causes that are considered to be factors that affected the quality of product. Human resources, raw materials and production process was considered to be an important factor determining the quality of the products, on human resources factors allegedly contained 2 causees were lack of oversight and labor have not been trained, the factors of raw materials allegedly due to the maturity level of banana peel which used, then the factor of the production process because of two causes, namely the drying of raw materials and the process of downsizing. Results of the test showed business financial feasibility of pectin production from banana peels was feasible with NPV: Rp 19.573.074, B/C Ratio: 1,03, PBP: 3,24 Years, BEP Units: 61 units / year, BEP Rp : USD 32.983.672 / year, IRR: 24,72%.Keywords: banana peel, extraction of pectin, financial feasibility
MODEL SISTEM DINAMIK KETERSEDIAAN SINGKONG BAGI INDUSTRI TAPE DI KABUPATEN JEMBER Bambang Herry Purnomo; Ahmad Subayri; Nita Kuswardhani
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

As we know, fermented cassava (TAPE in indonesian language) is one of popular food in Jember Regency. There are a lot of fermented cassava industry at Jember Regency. One of the major problem for fermented cassava industry is decreasing of cassava production. The aim of this research was to design a dynamic system model of cassava availability for fermented cassava industry using dynamic system methods. Model of cassava availability consist of 3 sub models; model of supply, model of consumption and model of industrial demand. Based on simulation results it was known that in 2004-2013 the availability of cassava continues to decrease.The decreasing happenned because tape industry is only able to produce 60% of its maximum capacity. Therefore, it is needed to build scenarios that meet the needs of cassava for tape industries. The result shows four scenarios orientated to the model; 1. Scenario partnership, on this scenario the need of cassava for fermented cassava industry can be met, but make the needed cassava for consumption not fullfilled; 2. partnership scenario and acreage extension plant out as big as 2% per year, this scenario can't meet the need cassava for fermented cassava industry up to next 10 years; 3.The third scenario, partnership scenario and productivity step-up as big as 20 kw/ha is not overdose give influences even have can meet the need cassava next 10 years. The fourth scenario, partnership scenario and combined scenario, combination of scenarios 2 and 3, can supply cassava for the next 10 year.Keywords: Dynamic System Model, production, availability, scenario
PENGARUH KONSENTRASI Na-CMC (Natrium-Carboxymethyl Cellulose) TERHADAP KARAKTERISTIK COOKIES TEPUNG PISANG KEPOK PUTIH (Musa paradisiaca L.) PREGELATINISASI Valentine Valentine; Anita Maya Sutedja; Yustinus Marsono
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Musa paradisiaca L. processed into banana flour can increase the diversification of banana utilization and improve its economical value. One of the diversified product of banana flour is cookies. Utilization of banana flour as the raw material can cause a sense of starchy cookies on the product, so it has to do pregelatinized. Pregelatinized of banana flour do with a steam treatment and maintain the steam temperature at 73oC±3 for 20 minutes. Replacement of wheat flour with pregelatinized banana flour will reduce gluten, to produce cookies with texture is very friable and sandy mouthfeel. In this study examined the addition of hydrocolloid Na-CMC (Natrium-Carboxymethyl Cellulose) to replace the role of gluten. The aim of this study was to determine the effect of concentrations of Na-CMC and determine the concentration of Na-CMC which produces of cookies with white kepok banana (Musa paradisiaca L.) pregelatinized flour acceptable to panels. Concentrations treatment of Na-CMC resulted in significant effects (α=5%) due to an increase of concentration 0,00-1,50% on the physicochemical characteristics (moisture content, specific volume, power broken and color) and sensoric properties (color, taste, aroma, broken power and mouthfeel). Cookies Musa paradisiaca L. Pregelatinized Flour with concentrations of Na-CMC 1.50% give the best characteristic, with the water content of 2.66%; specific volume of 3.87 ml/g; hardness of 2855.06 g/cm; lightness 62.93; redness 7.05; yellowness 19.73; chroma 21.08; hue 73.33; and sensoric score for color, taste, aroma, hardness and mouthfeel with each score 5.93; 5.87; 6.00; 6.19 and 5.97, out of score level 1 to 7 respectively.Keywords: cookies, white kepok banana pregelatinized flour, Na-CMC
SISTEM LELANG DAN SISTEM SWAKELOLA DALAM MANAJEMEN IRIGASI DI TINGKAT JARINGAN TERSIER (Studi Kasus di Sistem Irigasi Desa Kalirejo, Kudus, Jawa Tengah) Mohammad Rondhi; Yasuhiro Mori; Takumi Kondo
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Irrigation is one of impartant factors in increasing land productivity. In Java government has established irrigation dam to boost food production especially paddy in the period 1950-1980. After that period, governments found its difficulty to fund the recurring costs of irrigation. The government policy has changed from establishing new reservoir to managing water irrigation. In Central Java, irrigatioan water management has changed by the time, especially in tertiary canal. It was manged by ulu-ulu before 1976, then changed to dharma tirta by swakelola system. In 1990s government has been united the water management in tertiary canal by legalizing water organization through generating water usage association (Persatuan Petani Pemakai Air – P3A). Started from 2005 some farmer tried to apply another system that is called lelang system. However explanation of these syetems is still not clear. Therefore, the objectives of this research are (1) to define the lelang system and swakelola system in water management, (2) to distinguish advantages and disadvantages of the two systems. Research was counducted in Kalirejo Village, Kudus District, Central Java Province. In the village some P3As has been applying swakelola system and another P3A has applying lelang system. Decriptive and comparative analysis with institutional approach was apllied to respond objectives of this research. The results show that lelang system is irrigation water management that the board member is selected by auction, where the highest biddest becomes chairman of P3A. The auction is conduted in general meeting, where initial bdding is decided by agreement between farmer and P3A candidate that facilitated by village. The money is allocated to establish agriculture infrastructure such as road agriculture, agriculture bridge, drainage infrastructure and so on. Water fee by farmer is also decided in the meeting. In the swakelola system selection of board member (including chairman of P3A) is decided by discussion. Then, payment in advance is not required, in deed the agriculture infrastructure would be provided by after receiving water fee from farmer. The advantages of lelang system is availability of money in advance that is important to provide agriculture infrastructure, whereas the disadvantages of the lelang system is its potential in poor water management (especially in maintaining tertiary canal and other additional task). This is due to possibility of board member of P3A who are not farmer which low experience and knowledge to manage water irrigation on that field. The advantage of swakelola system is board member comes from farmer who has good knowledge and understand in field condition, while the disadvantage of swakelola system is low possibility in providing agriculture infrastructure, especially in poor finance management.Keywords: water management, institutional appoarch, swakelola system, lelang system
PENENTUAN LAMA SANGRAI KOPI BERDASARKAN VARIASI DERAJAT SANGRAI MENGGUNAKAN MODEL WARNA RGB PADA PENGOLAHAN CITRA DIGITAL (DIGITAL IMAGE PROCESSING) Bambang Marhaenanto; Deddy Wirawan Soedibyo; Miftahul Farid
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Roasting is one of the important stages in coffee processing to forming its aroma and taste. The purpose of this study was to determine the level of relationships between RGB value from sample image with the RGB value from roasting degrees standard image and predict the duration of roasting based on the similarity of RGB value between both samples and roasting degrees standard. The samples of roasted coffee were taken in various temperature (195oC – 250oC). Images of those samples were taken using CCD camera and IC Capture software. The images then were evaluated using Sharp Develop program to obtain RGB values. There were very strong relationships between RGB value Arabica samples with roasting degrees standard of roast temperature 205°C, 225°C, 250°C, either with robusta samples, at temperature 195°C, 200°C, 205°C , 225°C, 250°C and 275°C. Based on analysis, the G value produced the best relationship, so the formula to predict the duration of roasting build with this value. Using linier regretion all of the duration to achieved various roasting degrees of Arabica and robusta can be predicted at every roast temperature from the lowest degrees (cinnamon roast) to highest degrees (Italian roast) at every roast temperature. The Result were: Robusta 200°C (101.7 minutes, 158.2 minutes); Robusta 225°C (56.9 minutes, 85.2 minutes); Robusta 250°C (30.2 minutes, 41.3 minutes); Arabica 205°C (31.6 minutes, 44.7 minutes); Arabica 225°C (20.7 minutes, 28.9 minutes); and Arabica 250°C (21 minutes, 29.6 minutes).Keywords: carrageenan, leather, organoleptik, sorbitol, subgrade pineapple
ANALISIS FINANSIAL AGROINDUSTRI BERBASIS DAGING TIRUAN BERBAHAN DASAR TEPUNG BIJI DURIAN (Durio zibethinus Murr.), ISOLAT PROTEIN KEDELAI DAN AIR Dicki Hardi Wantoro; Herlina Herlina; Triana Lindriati
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Meat analog is usually made of isolated soy protein and water. Durian (Durio zibethinus Murr.) seeds flour contained carbohydrate to improve its texture and can decrease blood cholesterol. This potential shoving of meat analog-based agroindustry. One of method to feasibility agroindustry identification using finansial feasibility analysis. The purpose of this research is to determine finansial feasibility and sensitivity analysis of meat analog agroindustry. The result showed meat analog agroindustry is a decent executed NPV 447.775.852, IRR of 28,56%, B/C Ratio of 1,35, the Payback Period for 2 year 5 months 12 days. To get the profit, meat analog production must be above 21.465 packaging and sales value of more than Rp. 103.033.458,00. In the sensitivity analysis of meat analog agroindustry is viable when there is an increase in variable cost and is not viable when a decrease in the selling price of 15%.Keywords: meat analog, financial analysis, sensitivity
PEMANFAATAN NANAS (Ananas comosus L.) SUBGRADE SEBAGAI FRUIT LEATHER NANAS GUNA MENDUKUNG PENGEMBANGAN AGROINDUSTRI DI KEDIRI: KAJIAN PENAMBAHAN KARAGINAN DAN SORBITOL Arie Febrianto Mulyadi; Susinggih Wijana; Laylatul Laurieka Fajrin
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Subgrade Pineapple fruit are perishable fruit. For alternative in maintaining this subgrade pineapple condition is to do processing into products fruit leather. The choosen product is fruit leather that is to handle the pineapple short shelf life, and enhance the value of selling pineapple subgrade. At issue was a product of fruit leather on the market have the inherent weakness of the texture is hard and sour flavors, so it needs to be fixed by addition of sorbitol and carrageenan with the best composition for producing leather by the best organoleptic quality. This research was conducted by RAK (randomized block design), using two treatment factors are carrageenan concentration of 0.2%, 0.4%, and 0.6%, and 4% and sorbitol, 6%, and 8%. Based on the results of organoleptik test, the value of panelist for taste, and texture significantly (α = 5%), while the value of panelist on the aroma and the color was not significant (α = 5%). The best treatment selection, taken from the highest value in the addition of carrageenan concentration of 0.2% with the addition of sorbitol by 8% with moisture content of 3.57%, with a total acid of 0.7% and total sugar by 95%.Keywords: carrageenan, leather, organoleptik, sorbitol, subgrade pineapple
KARATERISTIK TEPUNG KEDELAI DARI JENIS IMPOR DAN LOKAL (VARIETAS ANJASMORO DAN BALURAN) DENGAN PERLAKUAN PEREBUSAN DAN TANPA PEREBUSAN Muhammad Gozalli; Nurhayati Nurhayati; Ahmad Nafi'
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Soybean is the raw material that has a high protein. Indonesian soybean consumption per capita increased from 8.13 kg in 1998 to 8.97 kg in 2004. Soybean flour is the intermediete food. Soybean flour in the market was not yet known the certain nutritional content because of different soybean varieties. Two the best Jember varieties of soybean are Anjasmoro and Baluran. Imported soybean also has different characteristics that will affect the characteristics of the flour. This study used completely randomized design (CRD) with two factors: the type of soybean (Anjamoro/A1, Baluran/A2, and Import/A3) and treatment of flouring (Blanching/B1 and Non-Blanching/B3). The parameters observed were the brightness, yield and chemical properties include the levels of content soluble protein and content proximate. The results showed that the soybean flour in blanching and non-blanching process of imported and local soybean (Anjasmoro and Baluran) had non-significant effect on the level of yield, brightness, protein content, fat content, moisture content and carbohydrate content, but significant effect on the level of content soluble protein and ash content.Keywords: soybean, treatment flouring, soybean flour
FORMULASI BUBUK EFFERVESCENT SARANG SEMUT (Myrmecodia platyrea) YANG DIPERKAYA JAHE, KAYU MANIS, DAN SECANG SEBAGAI MINUMAN FUNGSIONAL Puspita Sari; Marga Neo Pratama; Jay Jayus
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

As the demand for functional beverage products is increasing, the exploration of potential local herbs containing bioactive compound is important, since some had been reported to have a beneficial health effect. Therefore, this study will develop a functional beverage from anthill effervescent powder with additions of ginger, cinnamon and sappanwood. The aim of this study was to determine the physico-chemical and sensory characteristics of Myrmecodia platyrea effervescent powder drink enriched with ginger, cinnamon, and sappanwood. This functional effervescent powder was developed under different formula of the extract of Myrmecodia platyrea, ginger, cinnamon, and sappanwood. The quality of the powder was characterized by observing the solubility, polyphenol content and it antioxydative. The lowest solubility was detected in the formula of Myrmecodia platyrea, ginger, cinnamon, and sappanwood with the ratio of 50:20:15:15. However, this formula exhibiting the highest polyphenol content and antioxydative activity. Moreover, based on the sensory test, this formula was also found to be the most preferred flavor by the panelist. The radical scavenging activities of this formula was also as the highest (86%), its polyphenol content was 3.0 mg/g powder and its flavonoid content was 9.15 mg/100g powder. Therefore effervescent powder obtained from the ratio of 50:20:15:15 of Myrmecodia platyrea, ginger, cinnamon, and sappanwood is the most potential to be serve as a functional beverage. Keywords: Myrmecodia platyrea, effervescent, functional beverages, polyphenol
PENGGUNAAN TEPUNG GLUKOMANAN UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI BAHAN TAMBAHAN MAKANAN PADA PENGOLAHAN SOSIS DAGING AYAM Herlina Herlina; Ikhlas Darmawan; Andrew Setiawan Rusdianto
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Gembili tuber contains 2,9% of glucomannan and potentially as food additive in chicken sausage processing. The purpose of this study was to determine the amount of the gembili’s glucomannan addition on the physical, chemical and organoleptic characteristics of chicken sausage and knowing the amount of the gembili's glucomannan flour addition on chicken sausage processing and to produce sausage with a good characteristics and panelists preferred. The study was designed using completely randomized design with one factor and three replications. Parameter research includes characterization of gembili's glucomannan flour (brightness, WHC, ash content, protein content, moisture content, and the levels of glucomannan), brightness, texture, ash content, moisture content, protein content, fat content, the organoleptic properties, and effectiveness test to determine the best treatment. The results showed that the addition of gembili's glucomannan flour significantly affect the texture, moisture content, and organoleptic. But did not significantly affect the fat content, protein content, brightness, and ash content. Effectiveness test showed that the value of the highest combination of all parameters are in sausage meat chicken with the addition of 0.3% gembili's glucomannan flour with the analysis results that the brightness of 51.96, the texture of 75.57 g / mm, ash content of 1.41%, 1,78% WHC, levels water 52.13%, 16.47% protein content, fat content 8.84%, the organoleptic properties of flavor 3.88, 3.68 organoleptic properties of color, the organoleptic properties of elasticity of 3.64%, the organoleptic properties of the slices appearance of 3.92, and the nature of the overall preferences of 3.88.Keywords: food additive, gembili tuber, glucomannan, addition variation

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