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Jurnal AGROTEKNOLOGI

JAGT
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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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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.216 KB)

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

KARAKTERISASI SIFAT KIMIA, PROFIL AMILOGRAFI (RVA) DAN MORFOLOGI GRANULA (SEM) PATI SINGKONG TERMODIFIKASI SECARA BIOLOGI Subekah Nawa Kartikasari; Puspita Sari; Achmad Subagio
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

MOCAF (modified cassava flour) is a product derived from cassava flour that uses the principles of fermented cassava cell modification (Subagio, 2006). During the production of MOCAF, side product in the form of starch has been produced but has not been utilized. This study aimed to assess fermentation lengths using BAL toward chemical characteristics, granule amylography and morphology. The method used was completely randomized design (CRD) with one factor, consisting of fermentation lengths of 0, 24, 48 and 72 hours, and control which were replicated (3) three times. The results of chemical characteristics showed that the longer the value of amylopectin content, total acid, total sugar, the higher the fermentation, while the pH value of reducing sugar, amylose decreased, the granular form was pockmarked and had bigger and bigger size. Amylography of pasta showed the increase in time, temperature, (PV), (TV), (FV) and decrease in (SB) and (BD). By recognizing the amylographic characteristic, the application is easier as an improver ingredient in food products associated with characteristics such as viscosity, shelf life, retrogradation and syneresis. The results showed that the length of fermentation affected the chemical characteristics, granular amylography and morphology of biologically modified starch.Keywords: lactic acid bacteria, modified starch, cassava, improver

AKTIVITAS AIR, KURVA SORPSI ISOTHERMIS SERTA PERKIRAAN UMUR SIMPAN FLAKE UBI KAYU DENGAN VARIASI PENAMBAHAN KORO PEDANG Triana Lindriati; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The aim of our study determined water activity value, moisture sorption isotherm characteristic and predicted shelf life of cassava flake with variation of jack bean addition. The purpose of jack bean addition in to the flake to increase protein content. The result showed that water activity content of flake with 30% jack bean addition was 0,21±0,0034; 25% addition was 0,29±0,0027 and 20% addition was 0,21±0,0041. The moisture sorption isotherm characteristic of the flake was adsorption type (type II). Oswin equation can be used to predict the moisture content of flake related with relative humidity of environment that suitable with sorption isotherm curve. Flake with 25% jack bean addition packed in HDPE, stored in 85% relatie humidity room had highest selft life, that was 284 days. The lowest shelf life was flake with 25% and 20% addition packed in LDPE, stored in 95% relative humidity. The value of the shelf life was 21 days Keyword: packaging, moisture sorption isotherm, shelf life, water activity, cassava flake, jack bean

REVIEW: PENDEKATAN PENILAIAN KINERJA AGROINDUSTRI TEH MENGGUNAKAN MODEL SISTEM DINAMIK Aulia Briliantina; Bambang Herry Purnomo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The best applying practice of performance management can lead to increase business competitiveness. Improved performance of tea agroindustry as a part to overcome the problems of declining quality and productivity of tea agroindustry. The objective of this study was to describe of how performance assesment systems that has been conducted to achieve success areas of tea agroindustry and design of performance dynamic model of tea agroindustry. Performance measurement system structuralization based on IDPMS (Integrated Dynamic Performance Measurement System) model and identification area of success and performance assesment using questionnaires guidelines PMQ (Performance Measurement Questionnaire). Design of performance dynamic model using powersim software. Keywords: tea agroindustry, system dynamics, performance assesment, IDPMS

PENINGKATAN KOMPONEN HASIL DAN MUTU BENIH KACANG TANAH (Arachis hypogaea L.) MELALUI PEMUPUKAN BOKASHI DAN P Nadia Safira; Sumadi Sumadi; Denny Sobardini Sobarna
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Peanuts are a potential commodity to be developed in Indonesia after soybeans and green beans. Low peanuts seed production is an existing problem that must be solved, with one of the ways is fertilizing bokashi and P. The purpose of this study is to determine the effect of the interaction of bokashi and P fertilizer application on yield and seed quality of peanuts (Arachis hypogaea L.). The experiment was started from Desember 2016 to April 2017, at the Ciparanje Experiment Field and Seed Technology Laboratory of the Faculty of Agricalture, University of Padjadjaran, Jatinangor, Sumedang, West Java. The experiment design used is a pattern of factorial randomized block design with two factors and three replication. The first factor is the dose of bokashi fertilizer with three levels, 0 5, 10 ton ha-1 and the second factor is the dose of P fertilizer with four levels, 0, 50, 75, 100 kg ha-1. The result showed that there is no interaction between bokashi and P on all of parameters. Application of Bokashi fertilizer and P fertilizer significantly on yield but not significantly on seed quality parameter. Bokashi fertilizer has an effect on increasing the weight of seeds per plant. Bokashi fertilizer with dose 5 ton ha-1 gave the best influence to the weight of seeds per plant. Effect of application of P fertilzer with dose 50 kg ha-1 gave the best effect on harvest index parameter. Keywords: bokashi, peanuts, phospahate fertilizer, seed quality

KARAKTERISTIK SOSIS BERBAHAN BAKU CAMPURAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN OTAK SAPI Fiola Hamanda Prisilia; Yhulia Praptinngsih; Rizka Rian Fauziah
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

sage is a processed product which have meat as its main ingredients and the extender ingredients are binders, filler, sugar, salt and also seasoning then mixed and put it into a casing. Commonly sausage use meat as its raw ingredient.The expensive price of meat will cause the price of sausage also increasing, so then an innovation to use another main ingredients as the alternative of meat that is cheaper, such as white oyster mushroom. Oyster mushroom have protein and fiber but also contain low level of fat, so it need to increase of fat content by cow’s brain. Cow’s brain have high of fat content so that it will be useful to increase the fat content in the oyster mushroom mixed with cow brain sausage. The purpose of this experiment is to find the right ratio in the process of mixing white oyster mushroom with cow brain. This experiment was conducted by the Complete Randomized Design. The treatment was ratio of oyster mushroom and cow brain it had 5 levels. The oyster mushroom and cow brain ratio are P1 (90:10); P2 (80:20); P3 (70:30); P4 (60:40); P5(50:50). The parameter of the observation are texture, colour, cooking loss,apperance of the slice, moisture content, fat content, and sensoric properties was the preference of colour, flavour, texture, taste and overall. The best treatment was analysis of proximate test. Based on effectiveness test from this research, the best formulation was on P5 treatment (oyster mushroom and cow meat ratio 50:50). The sausage had score of texture of 63 g/1,5mm; color 57,59; cooking loss 7,11%; moisture content 60,31%; fat content 4,22%; protein content 21,05%; ash content 2,08%; carbohydrate content 12,34%; preference of colour, smell, texture, taste and overall was 5,7;6,36;5,36;5,75;5,92 (neutral- a bit of contentment). Keywords: sausage, oyster mushrooms, cow’s brain, ratio

PERANCANGAN MUTU COOKIES LIDAH KUCING UBI JALAR MENGGUNAKAN METODE QFD Dini Nastiti Anjarsari; Bambang Herry Purnomo; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

UD. Nula Abadi is one of home industry that produces flour and the processed products from sweet potatoes in Bondowoso regency. Lidah kucing is one of UD. Nula Abadi cookies that has potential prospect to develop because these cookies can go into all of marketing segmentation. The aimed of this research are to identify costumer’s quality attribute and to design the quality of lidah kucing UD. Nula Abadi to fulfil costumer’s quality attribute. This research used quality function deployment. The result of this research shows that quality attribute which has being customers priority based on mapping with the technical requirements and competitive profile are taste, packaging material, and texture. The quality design that can be applied for UD. Nula Abadi are keeping the quality of sweet potato, calibrating scale machine, using oven that complete with timer and thermostat, using the packaging material that can be kept the shape of lidah kucing, training the employee to keep production process in accordance with standard operational procedure, having a partnership with local government in terms of promotion and business development. Keywords: sweet potatoes, cookies, QFD

BEBAN PENCEMARAN KALI JOMPO DI KECAMATAN PATRANG-KALIWATES KABUPATEN JEMBER Siti Nur Aziza; Sri Wahyuningsih; Elida Novita
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Jompo River is one of many tributaries in Jember District has become one of the water source for inhabitant around use for their daily needs. People activities can make water quality in Jompo River has been polluted gradually. The measurement need to knows water quality and polution load which enter in to Jompo River. Location of research was start form Patrang to Kaliwates District with six node and distantance 625 m. each node. This research was conducted in March-July 2017. Based on data analysis, average value of water quality were TSS was 67 mg / l, TDS was 104.78 mg / l, pH was 6.73, DO was 8.34 mg / l, and BOD was 1.20 mg / l. Based on Government Regulation No. 82 of 2001, the Jompo river water quality was included in class II criteria. The highest pollution load was at the 6th node of 394.39 kg/day. Jompo River has an average reaeration rate of 0.65 mg / l.day and deoxygenation rate of 0.284 mg / l.day. The river was ability to accomodate of pollution load because the rate of reaeration rate was higher than the value of deoxygenation rate. Keywords: Jompo River, pollution load, water quality

RANCANGAN MEJA DAN KURSI SORTASI RSS (RIBBED SMOKED SHEET) YANG ERGONOMIS MENGGUNAKAN PENDEKATAN ANTHROPOMETRI (Studi Kasus PTPN XII Banjarsari) Ida Bagus Suryaningrat; Noer Novijanto; Nadia Putri Irkhana
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Rubber is an export commodity which gave the country’s contribution in increasing Indonesia's foreign exchange effort. PTPN XII Banjarsari isone of the industries which process the latex material. From the whole processing stages, the sorting-part workers were the workers who complained the most about work discomfort. A sorting table with no cavities for the feet would caused workers complain about knee and calf pain. This study aimed to redesign the sorting chair and table based on the anthropometry principle. This research was expected to create table and chair sortation design that can reduce workers’ complaints in order to increase productivity and reduce human error. The data collecting method was done by 3 steps, they were interview, questioner, and direct measurement. Then, the obtained anthropometric data was made into the most appropriate sorting design of chair and the table based on the worker's posture and it was tested on the employee’s complaints, productivity and human error. The results showed that the redesign of the tables and chairs on RSS sortation caused the complaint of sorting workers in PTPN XII Banjarsari decreased. Productivity increased to 8.6%. Human error had decreased, before the redesign it was 8.1% and decreased to 1.9%. The lighting source before redesigned did not fulfill the lighting standard, therefore the redesigned lighting source used an 8 watt LED flourecent with average intensity of 685 lux. It was compatible with the lighting standard to do work that requires average intensity between 500 to 100 lux (Kuswono, 2014). Keywords: anthropometric, ergonomic, RSS

PENERAPAN BISNIS MODEL KANVAS DALAM PENENTUAN RENCANA MANAJEMEN USAHA KEDELAI EDAMAME GORENG Novitha Herawati; Triana Lindriati; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Business model canvas (BMC) is a strategic management and lean start-up template for developing new or documenting existing business models. It is a visual chart with elements describing a firm's or product's value proposition, infrastructure, customers, and finances. It assists firms in their aligning activities by illustrating potential trade-offs. Business model canvas focuses on the idea of creating value in a business. The purpose of implementation of BMC was to determined the best business planning of fried edamame, when it applied to the industry or MSMEs (Micro, Small and Medium Enterprises). The method in the research used descriptive method, while the data analysis used qualitative analysis. Primary data collection was obtained from interviews. Analysis was done by compiling the initial hypothesis, hypothesis testing and verification of business model canvas (BMC). The results showed that the business model strategy for fried edamame products in the value proposition component were crispy, natural, labeled and applied good cooking oil for use. The customer segment component were the buyers of the entire Jember Regency including men and women over 20 years old with middle income. Components of revenue streams were fried edamame product sales, sale of unused oil, and sale of edamame peel to farmers, while the component channels were direct selling and retailers for fried edamame product. Keywords: business model, fried edamame, strategy, value proposition

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