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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 265 Documents

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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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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

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (729.631 KB)

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

PEMETAAN TINGKAT BAHAYA EROSI PADA LEVEL SUB-DAS: STUDI PADA DUA DAS IDENTIK Ika Kartika; Indarto Indarto; Muharyo Pudjojono; Hamid Ahmad
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1455.337 KB)

This research deals with the prediction of erosion level by means of USLE and GIS software. USLE was used to calculate the erosion level at the watershed level, then the result was classified and mapped on the top of ArcGIS. Two similar sub-watersheds (Kloposawit and Rawatamtu) in theeastern part of East Java were used for this study. Input data consist of: (1) ASTER GDEM2 (resolution pixel ± 30m), (2) soil map layer, (3) land uses map, (4) rainfall data, and (5) ground control points. Research procedures include (1) data inventory, (2) analysis using excel and ArcGIS,(3) calculation of erosion level, (4) field survey using GPS, and (5) interpretation. The research result shows that about 56,4 km2 (7,8%) area of Kloposawit sub-watersheds is classified as high and very high erosion level rate. This area cover 8 districts at Bondowoso Regency. Furthermore, at Rawatamtu sub-watershed, high and very high erosion level cover 7 districts in Jember Regency.Keywords: erosion rate, USLE, erosion map, watershed

METODE REPLIKASI KEWIRAUSAHAAN SOSIAL UNTUK PENINGKATAN MOTIVASI WIRAUSAHA BERBASIS KOMODITAS LOKAL DI KECAMATAN BANYURESMI, KABUPAPEN GARUT Anas Bunyamin; Dwi Purnomo; Salamun Taofik
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Motivation in establishing entrepreneurship are often decreases over time as many obstacles were undertaken. It is going deeper whenit is happened toa local commodity-based business. Corn is a local commodity that is well developed in Banyuresmi, Garut, West Java. Corn rice development as one of the alternative of non-rice food does not necessarily succeed because people are less equipped with business skills. The main obstacle faced by the society is the lack of continuity of assistance. An intensive assistance can continuously improve their motivation in running the business. To overcome this condition, a replication method was developed with the objective of keeping the well developed entrepreneurial spirit be induced to the society of Banyuresmi. Replication method by presenting the society of corn rice businesses in other business units thatis already well under way was able to increase the motivation of the society. The proximity of the process being undertaken by the society with FruitsUp business has increased public confidence to proceed in developing a local commodity-based business. Keywords: entrepreneurhip replication, corn rice, business spirit

PRODUKSI BIOETANOL SECARA SHF DAN SSF MENGGUNAKAN Aspergillus niger, Trichoderma viride DAN New Aule Instant Dry Yeast PADA MEDIA KULIT UBI KAYU Jay Jayus; Sony Suwasono; Ike Wijayanti
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Effort to improve the yield of bioetanol production from cassava peels were be carried out by separated hydrolysis fermentation (SHF) and simultaneous saccharification fermentation (SSF) using Aspergillus niger, Trichoderma viride and New Aule Instant Dry Yeast. The purpose of this research is to measure bioetanol production from cassava peels using three different culture methods i.e SHF1 (A. niger 24 hours +New Aule Instant Dry Yeast); SHF2 (T. viride 24 hours+New Aule Instant Dry Yeast); and SSF (A. niger + T. viride + New Aule Instant Dry Yeast). The research results showed SHF1 (2,58 g/l) produced higher ethanol than that of SHF2 (2,15). The methods of SSF eficiency produced ethanol (2,93 g/l) and faster (18 hours) compared the methods of SHF1 and SHF2 which need 48 hours incubation time to reach maximum level. Keywords: bioethanol, cassava peels, SHF, SSF, A.niger, T.viride, new aule instant dry yeast

KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata) Jumanah Jumanah; Wiwik Siti Windrati; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca

SISTEM DINAMIS PENILAIAN KINERJA PRODUKSI TEH KEBUN BANTARAN PT PERKEBUNAN NUSANTARA XII Aulia Brilliantina; Bambang Herry Purnomo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

In the last ten years, the performance of Indonesia’s tea agroindustry has been decreased. It is shown by the decreasing of tea estate area as much as 2.18 percent per year, tea production decreased as much as 0.8 percent, and export volume decreased as much as 1,07 percent per year. This study were aimed to identify performance measurement results of tea production at Bantaran plantation area PT Perkebunan Nusantara XII based on the achievement of RKAP and evaluated the performance achieved through the production of tea agroindustry by dynamic system method. This method allowed to conduct comprehensive studies to study the behavior and improved system performance. This study was started from the observation, interviews, and document collection, which then was made causal loop diagram to the simulation model creation and validation of the model made. From the simulation, it came with conclusion, if there was no policy change, then Bantaran plantation area had a decreased performance status. Keywords: tea production, dynamic system, performance measurement

KARAKTERISTIK LAMA MASAK DAN WARNA PEMPEK INSTAN DENGAN METODE FREEZE DRYING A. Alhanannasir; Amin Rejo; Daniel Saputra; Gatot Priyanto
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Pempek is a typical food of Palembang, South Sumatra, Indonesia, mostly processed in the form of wet with a moisture content of 50-60%, so that it only lasts for 3-4 days. In order for pempek to long last, it was processed into instant pempek using the freeze drying method. Pempek had tube form with a size of 3 cm in high and 4 cm in diameter. This study was aimed to see the freeze drying pressure and time to length of cooking, density, and lightness of instant pempek. Stored pempek at temperature of -50° C was carried out freeze drying with a pressure of 0.002 bar, 004 bar, 0.006 bar, and 0.008 bar for 38 hours, 40 hours, 42 hours, and 44 hours with a methodology of Split the Duncan Real Distance Difference Test Plot Design. The result showed that the pressure and time had very significant effect on the length of cooking, density and lightness of pempek. P3 (0.006 bar) pressure treatment affected shorter cooking time of pempek about 10.83 minutes, L2 treatment has 14.17 minutes for cooking times and the P3L2 treatment combination has low density of 0.71 g / cm3 and color brightness (lightness) about 85.38, almost resemble with white color. Making instant pempek with freeze drying method gave better results in ways of shorter and faster cooking time than instant pempek by other drying methods. Keywords: cooking length, freeze drying, instant pempek

APLIKASI METODE FOAM-MAT DRYING DALAM PEMBUATAN BUBUK SUSU KEDELAI INSTAN Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

As one of the products from soybean, soybean milk is widely known and appreciated by the public because of its benefits for health. Problems are often encountered in the processing of liquid soybean milk, such as short shelf life of it and easy to loss of quality. One alternative treatment that can extend the shelf life is to turn it into an instant soybean milk powder by drying method. Making instant soybean milk powder in this study used a foam-mat drying method. The purpose of this research was to study the application of foam-mat drying method on the characteristic (quality) of instan soybean milk powder produced. The results showed that the best treatment according to the drying time parameters was at 10% dextrin and 1% Tween 80. Physical characteristics of instant soybean milk powder had the highest yield values (16.10%) at a drying temperature of 60°C, the value of lightness (L) about 84.2; value of redness (a) about 1.3; yellowish value (b) about 24,and water absorption (DSA) of 1.68 mL/g. Chemical analysis resulted that water content of 3.05% at the drying temperature of 70°C, while the highest protein content at the drying temperature of 60°C amounted to 17.34% and the highest fat content about 11.36% at drying temperature of 50°C. Keywords: foam-mat drying, instant, shelf life, soybean milk

KARAKTERISTIK MUTU BUBUK OKARA HASIL KERAGAMAN PERLAKUAN HIDROTERMAL DAN SUHU PENGERINGAN Iwan Taruna
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

The present study aimed to investigate the influences of experimental variables, i.e. hydrothermal treatments (whithout and treated) and convective drying temperatures (70, 80 and 90°C) on the quality characteristics of okara powders. The quality parameters of the okara powder studied in this experiment consisted of color attributes, particle density, water absorption capacity, oil absorption capacity, pH, viscosity, and non-enzymatic browning. The results showed that the quality of okara powders varied depending on the experimental variables. Hydrothermal treatment and drying of okara at lower temperatures could increase the brightness (L value) from 62.37 to 70.23, and increased the b value of okara powder color from 43.65 to 49.16. However, the particle density (1.04-1.35 g/cm3) and pH value (6.48-6.78) of okara powders were not significantly affected by hydrothermal treatment. The okara powder solution with hydrothermal treatment (2.10-4.50 cP) showed a lower average viscosity value compared to okara powder without hydrothermal treatment ((2.60-4.80 cP). The study also concluded that okara powder absorbed significantly more water rather than absorbing oil, as indicated by the value of water absorption capacity (4.7-5.7 mL/g), which greater than oil absorption capacity (1.1-1.4 mL/g). Non-enzymatic browning occurrence on okara powder samples (OD = 0.52-0.66) was more affected by the drying temperature than hydrothermal treatment. Keywords: convective drying, hydrothermal treatment, okara powder quality

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