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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 262 Documents
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APLIKASI METODE QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KUALITAS PRODUK MIE JAGUNG Ida Bagus Suryaningrat; . Djumarti; Eka Ruriani; Indah Kurniawati
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research objective were to identify customer expectations, product attributes and customer satisfaction to the corn noodle, and to develop a strategy for product improvement. Questionnaire was addressed to customers for data collection which was analyzed using Quality Function Deployment (QFD) method. The result could be seen from house of quality as a situation of customer expectation. The result showed that based on the customer satisfaction level, from 4 attributes such as taste, elasticity, color and texture, only taste could be reached by corn noodle product. In targeting aspect, found that corn noodle could meet the target of technical response such as quantity of egg and salt. Other technical responses such as quantity reduction of wheat flour to keep the taste and additional quantity of corn flour to keep the noodle’ color, still could not be reached by corn noodle. The strategy of product improvement is detailed in this paper.Keywords: mie jagung, mutu produk, Quality Function Deployment (QFD)
PRODUKSI RAGI KOPI KULTUR TUNGGAL: Leuconostoc mesenteroides DAN L. paramesenteroides DARI ISOLAT BAKTERI ASAM LAKTAT (BAL) KOPI LUWAK Mukhammad Fauzi; . Setiadji; . Megawati
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The presence of microbes mainly lactic acid bacteria are thought to play a role in the process of microbial fermentation in the digestive tract of animals during the mongoose. Efforts need to be engineered so that the yeast fermentation of animal dung to produce a Luwak Coffee Luwak coffee berspesifikasi high quality based on the alleged role of lactic acid bacteria (LAB) in fermented Luwak coffee. This research aims to produce dry yeast single culture of Leuconostoc mesentoroides and Leuconostoc paramesentoroides with the addition of the appropriate filler agent, and to know the level of viability of yeast products produced during storage.The parameters observed in this study include: calculation of bacteria using PCA (Plate Count To), water content of yeast, sugar reduction method of Nelson-Somogy, pH and total acid. Results The study found that the optimum filler agent for the growth of Leuconostoc mesenteroides and Leuconostoc paramesenteroides is rice flour. Microbial population in rice flour filler agent that is still very much during the storage in the second appeal filler agents, namely maize and tapioca. Successive growth of Leuconostoc mesenteroides using cornstarch, tapioaka and rice at the end of the storage is 1.5 x 109 CFU/g, 1.7 x 107 CFU/g and 2.2 x 1010 CFU/g. Paramesenteroides Leuconostoc populations in a row on cornstarch, tapioca and rice is 6.3 x 1010 CFU/g, 2 x 107 CFU/g and 8.6 x 1010 CFU/g.Keywords: dry yeast, lactic acid bacteria, fermentation ,filler agent
KARAKTERISASI SIFAT FISIK, KIMIA, DAN FUNGSIONAL BAHAN PATI UMBI GEMBILI (Dioscorea esculenta L.) TERMODIFIKASI SECARA IKATAN SILANG DENGAN NATRIUM TRIPOLIFOSFAT . Herlina
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Gembili starch is one product that potential for wheat flour replacer, and as food additives. However, natural gembili tuber starch has disadvantage that often hinder its application in food processing, such as: the ability to form gels that are not uniform, can not stand on the heating high temperature, the acid conditions, and mechanical process, and susceptible to synerecys . One attempt to exploit the properties of tuber starches gembili is to modify the physical and chemical properties of gembili tuber starch by crosslinking with sodium Tripolyphosphate. The purpose of this study was to determine the physical, chemical and functional properties of gembili modified starch crosslinking using sodium Tripolyphosphate. The experimental design in this study was a randomized block design with 2 factors. Factor A was concentration of sodium Tripolyphosphate (0.05, 0.10 and 0.15% w / w) and factor B was reaction time (30, 60 and 90 minutes). Starch modification resulting tested physical, chemical and functional properties. temperature, viscosity of hot-cold, force expansion, water absorption, texture paste and clarity of pasta. The results showed that the modification of starch by crosslinking with sodium Tripolyphosphate decrease water content, protein, fat, amylose, whiteness, space density, angle of bulk, cold viscosity, water holding capacity, swelling power and paste clarity. However, the modification increased the ash content, gelatinization temperature, hot viscosity, and texture of paste. Testing of starch granules by using Scanning Electron Microscope (SEM) showed that the crosslinking modification process with sodium tripolyphosphate was 0.15% for 90 minutes the starch granules will be more rigid, open, and were amorphous but the shape of granules still survive as a natural condition.Keywords: gembili starch, modification starch, crosslinking modification, functional properties
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
KARAKTERISASI SOSIS DAGING AYAM YANG DIBUAT DENGAN PENAMBAHAN TEPUNG KOMPOSIT TAPIOKA DAN GEMBOLO SEBAGAI BAHAN PENGISI . Herlina; Niken Widya Palupi; Akbar Nur Bani Rusmana
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The gembolo contains glucomannan and has the ability to WHC 1900%. To extend the shelf life of the gembolo can be made into flour. To prevent browning reactions by enzymes that do steam blanching. Gembolo flour can be used as composite flour in the manufacture of sausages, which are used for filler than tapioca. The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of chicken sausage bydifferent types and concentrations of composite gembolo flour. The study uses two factors, the first factor is types of gembolo flour (gembolo flour natural and gembolo flour with blanching) and the second is the concentration of gembolo flour (10%, 20%, and 30%). Each treatment was repeated 5 times. Test data of physical and chemical characteristics were analyzed by analysis of variance, if different tested with Duncan's New Multiple Range Test. Sausage oranoleptik test data were analyzed by Friedman test. Appropriate treatmenttoproducechicken sausage with the best physical and preferred isA2B1withtypes gembolo flour with blansing concentration of gembolo flour 10%. The chicken sausage has a value ofWHC 85,33%, value oftexture 45,50 g/mm, brightnessvalue 46,11, cooking loss 5,21%, water content 63,69%, protein content 14,99%, ash content 0,68%, fat content 2,04%, carbohydrate 18,60%.Keywords: meat chicken sausage, composite, tapioca, gembolo, filler
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
ANALISIS KINERJA MESIN PENGAYAK SERAT COCOFIBER Siswoyo Soekarno; Hamid Ahmad; Muhammad Nasir Afandi
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Fiber Sieving machine is a machine which used for sieving or separating coconut fiber. The machine is made of steel and driven by an electric motor. The purpose of this research was to analyze the quality of cocofiber resulted by sieve machine fiber. The process to produced cocofiber required several stages, there were decomposition, sieving, drying, and packaging. The results showed that increasing the sieve size, generated more cocofiber, less cocopeat, and faster process. Based on ANOVA there were no different between three sieving size treatments (0,4 x 0,4) cm2, (1 x 1) cm2, (2 x 2) cm2).Keywords: sieve machine fiber, efficiency, the size of the sieve
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 EKSTRAK KASAR POLISAKARIDA LARUT AIR BIJI DURIAN (Durio zibethinus Murr) PADA PEMBUATAN KECAP MANIS AIR KELAPA Herlina Herlina; Sukatiningsih Sukatiningsih; Rekti Viony Amalia
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Durian seeds contain mucus which is water-soluble polysaccharides (WSP) that is both hydrocolloids. Hydrocolloid material can improve the quality of food products in terms of viscosity, stability, texture, and appearance. Crude extract WSP contain high protein by 19,984 % db. High level protein in crude extract WSP durian seeds can produce the physico-chemical properties, especially as a thickener and stabilizer for coconut water sauce. The purpose of this research is know the influence of the addition crude extract WSP from durian seeds for physical and sensory of coconut water sauce and get better formulation which favored. This research is application of crude extract WSP for coconut water sauce production. The concentration of the addition of crude extract WSP is 0 % (T0), 0.1 % (T1), 0.2 % (T2), 0.3 % (T3), and 0,4 % (T4) for each treatment. The result of analysis indicates that the addition of crude extract WSP showing real influence on viscosity, total dissolved solids, and sensory properties. The addition of crude extract WSP showing not real influential for color intensity (chroma) and lightness. The addition of crude extract precise in manufacture of coconut water sauceis the treatment T2 based on the storage stability test for 4 weeks, with a viscosity value of 85.05 mp; 0Brix 67.67 total dissolved solids; 19.89 chroma color intensity; and lightness 41.34o. The addition ofcrude extract WSP durian seeds favored by organoleptic tests at weeks-0 is the T4 treatment with avalue of aroma, flavor, and color are respectively 3.44; 3.92; and 3.84 (hedonic scale rather like to like). Viscosity value sand over all impression are respectively 4.40 and 4.16 (hedonic scale like to really like).Keywords: durian seeds, water-soluble polysaccharides, hydrocolloids, coconut water sauce

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