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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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KAJIAN PENGERINGAN LATEKS DENGAN UNIT PENGERING BERTENAGA LISTRIK PADA PENGOLAHAN KARET (Heven brassiliensis) Hervian Rahardiansyah; Iwan Taruna; Siswoyo Soekarno
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.226 KB)

This study was purposed to design and construct a prototype electric-powered dryer unit for drying of Rubber Smoked Sheet (RSS). The performance of designated dryer was examined in terms of drying conditioning and the quality of RSS and then compared to original curing process based on the sheet quality and pace of drying. The results showed that the dryer was capable to produce the standard quality of RSS, as indicated by the absences of bubbles, product defects and impurities. The prototype of drying unit could reduce also the weight of RSS or latex rubber in average of about 36% of the initial weight for about 48 hours at temperature range between 56 and 76°C.Keywords: drying unit, latex sheet, sheet quality

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.494 KB)

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

KARAKTERISTIK FISIK, NILAI GIZI, DAN MUTU SENSORI SOSIS LELE DUMBO (Clarias gariepinus) DENGAN VARIASI JENIS DAN KONSENTRASI BAHAN PENGISI Dyah Riska Anggraini; Tejasari Tejasari; Yhulia Praptiningsih S.
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 (435.768 KB)

Catfish can be processed into food products with high economical value such as a sausage. On the process of making a sausage needs a filler. The amount of the filler needed depends on the basic material and filler used. MOCAF and maizena are potential as the filler because it can hold the water content which is very important to the characteristics of a good and favorable sausage. The objective of this research is to know the exact type and concentration of filler on the process of making a good characteristics dumbo catfish sausage. This research used a complete randomized block design through 2 x 3 factorial pattern. The first factor is the type of filler (5%, 7,5%, and 10% based the % weight of the grinded fish meat), while the second factor is the concentration of the filler content added (% of the weight of the minced fish meat) covering 3 level of treatments as follows: 5% (B1), 7.5% (B2), 10% (B3).The data is analyzed by ANOVA and if there is a differences, it is continued by DMRT 5% test. The sensory data was processed using chi square test. Best treatment is decided by effectivity test. The best sausage treatment is proximate tested. The result shows that A1B1 (MOCAF 5%) is the best treatment. The sausage demonstrated lightness value of 71,41; texture value 174,87 g/5mm; cooking loss 0,0416%; the sliced visible is compact; water content 64,76%; protein content 17,96% ; fat content 4,88%; ash content 1,25%; carbohydrate content 10,10%; sensory of preference color 64%; taste 76%; texture 64%; aroma 40% and overall 68%.Keywords: catfish sausage, filler, sausage quality

PEMETAAN DAN EVALUASI TEKNIS JARINGAN DISTRIBUSI AIR BERSIH DI DESA KEMUNING LOR Pradita Dewi Hidayah; Indarto Indarto; Elida Novita
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.407 KB)

This research aims to describe water distribution network and to evaluate technical performance of water distribution network. Research was implemented at Kemuning Lor village, sub-district Arjasa, in Jember Regency. This village located at about 12 km from Jember City to the direction of Argopuro mountain areas. Field survey a long the network was effectued using GPS. Secondary data were obtained from interview with stakeholders at the vilalage. The Map was produced by means of QGIS. Technical evaluation of physical network performance was done using EPANET version 2.0 software. The main input for this study are: discharge measurement, GPS data, datum, length of segment, pipe-diameter and roughness coefficient. The output data in the form of pressure and speed of the water at the junction. Furthermore, the result from EPANET are then compared to existing standard parameters. This research produce a map that visualize the water distribution network and the report of network performance in technical aspect. Finally, it is conclude that in general the existing water distribution netowork is still in compliance with the standard. However, at a fews locations on the network need to be adapted to the existing standard of pressure and speed. Keywords: network, water distribution, Epanet, evaluation of performance

PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN Yuli Witono; Wiwik Siti Windrati; Iwan Taruna; Ardiyan Dwi Masahid; Alfindya Balgies Dardiri
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is very high and has not been utilized optimally. Fish raw materials can be developed as a hydrolyzate and derivatives thereof. In this case, the study aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of the inferior fishes with the comparison of inferior fish feedstock and additional ingredients has been performed. The study was conducted by observing descriptively the mean values of each parameter of 3 repetitions ie color, yield, moisture, ash, fat, protein, dissolved protein contentand maillard product and overall organoleptic value of flavor enhancer result of enzymatic hydrolysis process with 7 (seven) formulas of inferior fishes feedstock and additional ingredients (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) and 9 (nine) types of additives according to the treatment. The results showed that inferior fishes flavor enhancers had a diversity of their profile values due to the comparison of fish and the weight of different additives. The greater the proportion of fish raw material to the additional ingredients, the higher the level of brightness, water, fat, protein, dissolved protein content and its maillard products, but the lower the ash content and the yield. The best inferior fish flavor enhancer profile based on sensory parameters resulted from formulations with 50 grams of inferior fish and 50 grams of additional ingredients. The treatment has a flavor enhancer profile with a brightness level of 69.90; yield of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat content; protein content of 24,17%, dissolved protein of 2,114 mg / ml; and maillard products of 0.17; as well as the overall value of organoleptic properties 2.88 (very dislike-rather like). Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes

KARAKTERISASI ES KRIM EDAMAME DENGAN VARIASI JENIS DAN JUMLAH PENSTABIL Kamalia Istiqomah; Yhulia Praptiningsih; Wiwik Siti Windrati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Ice cream is a frozen dessert usually made from dairy products such as milk and often combined with other ingredients which made by freezing and agitation. Edamame can be make to vegetable milk as raw material of ice cream. The production of ice cream need stabilizer to get the good properties of ice cream. The purpose of this research were determine the type and amout of stabilizer to produce the good properties and preference of ice cream. This research conducted by Completely randomized design (CRD) with two factor. The first factor were types of stabilizer ( karagenan and CMC) and the second factor were amount of stabilizer (0,2%; 0,4%;0,6%). The parameter observation were overrun, brightness, melting rate, textur, and preference colour, taste, flavor, texture and overall of ice cream. The best tratment was determined by effectiveness test. The best result was obtained on ice cream with stabililizer CMC 0,4%. The ice cream had overrun 24,51%, brightness 80,30, melting rate 38,01 %/15 minute and texture 11,7 mm/10 seconds and the preference value of colour 4,08 (rather like to like) ; flavour 4,60(netral up to rather like); taste 6,05 (like to very like); texture 6,12 (like to very like); overall 5,84 (rather like to like). Keywords: carrageenan ice cream, edamame, stabilizer, CMC

ANALISIS EFISIENSI BIAYA PERSEDIAAN MENGGUNAKAN METODE EOQ (ECONOMIC ORDER QUANTITY) PADA PT. XYZ Dea Misbachul Umami; Mohammad Fuad Fauzul Mu'tamar; Rakhmawati Rakhmawati
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Inventory control is one of the important things of working capital in a company. Economic Order Quantity (EOQ) could be decided from the safety stock, maximum inventory, and reorder point in a company. The aim of the research was to know the number of stock and inventory cost savings. The research used EOQ method on controlling the packaging cup 240 ml and carton box to know the amount of safety stock, maximum inventory, and reorder point in PT. XYZ. The result showed that the sum of buying the material based on EOQ method in the 2015, 2016 and 2017.In the 2015 the amount f packaging cup 240ml were 1.492.031 cups, the amount f carton box were 25.164 cartons, in the 2016 the sum of packaging cup 240 ml were 1.492.084 cups, the sum of cartoon box were 24.697 cartons, while in the 2017 the sum of packaging cup were 240 cups. Using the EOQ method can be known that inventory cost savings as the result of the decreasing of the order. Safety stock were around 447.406 for a 240ml cups and 9.319 for cartons box. Maximum inventory based on EOQ method were around 992.445 for 240 ml cups and 20.549 for cartons. Reorder point based on EOQ method were around 860.066 for a 240ml cups and 17.918 for cartons. Keywords: EOQ, inventory control, maximum inventory, reorder point, safety stock

PENERAPAN KEAMANAN DAN SANITASI PANGAN PADA PRODUKSI MINUMAN SEHAT KACANG-KACANGAN UMKM JUKAJO SUKSES MULIA DI KABUPATEN TANGERANG Angelina Rianti; Alvin Christopher; Devi Lestari; Warsono El Kiyat
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Food contamination is not desired by producers or consumers. Safety factor is important in order to prevent side effects due to food contamination that can endanger health. Contamination in food occurs from small to large industries. Sanitation also plays an important role in many industries including the food industry. The research subject was a home industry of beans-based healthy drinks (BBHD), such as mung beans, soybeans, and red beanss drinks at Jukajo Sukses Mulia home industry in Tangerang Regency. This study was conducted to determine the level of security, sanitation, and sources of contamination in the BBHD industry Tangerang Regency. This study was carried out through observation and interview with the owner and the workers of Jukajo Sukses Mulia home industry. The result showed that the level of security and sanitation in the production environment was quite good. The potential source of contamination in the production process was the hygiene of the employees and the cleanliness of the production equipment. The critical control points were be located in filling, chilling, and storing processes. Total plate count value of mung beans, soybeans, and cashwes drinks were too numerous to count (TNTC), 3 x 103, and 2 x 102CFU/ml, respectively. Keywords: food safety, healthy drink, home industry, sanitation

FORMULASI FOOD BAR BERBASIS TEPUNG UBI JALAR UNGU DAN PISANG AGUNG (Musa paradisiaca Formatypica) MASAK Nurhayati Nurhayati; Nurud Diniyah; Putri Gita Kurniasari
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.943 KB)

Advance in food technology can produce practical food products which are easy to consume. Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich nutrient food using binder to form it into solid and compact. This research aims to determined the quality (sensory and physicochemical) of food bar made from purple sweet potato flour and ripe agung plantain and the best formula of food bar. This study used a completely randomized design with one factor, i.e. composition of purple sweet potato flour and ripe agung plantain. The combination of treatments were consist of P1 (20% purple sweet potato flour and 80% ripe agung plantain cultivar), P2 (30% purple sweet potato flour and 70% ripe agung plantain cultivar), P3 (40% purple sweet potato flour and 60% ripe agung plantain cultivar), P4 ( 50% purple sweet potato flour and 50% ripe agung plantain cultivar) and P5 (60% purple sweet potato purple and 40% ripe agung plantain cultivar). The parameters observed were moisture content, ash content, fat content, protein content, and carbohydrate content as well as the organoleptic properties. The result showed that the interaction of the best food bar by effectiveness testing of the formula was P2. The interaction of food bar with formula of purple sweet potato flour and ripe agung plantain cultivar significantly affected the texture, brightness (L), the value of a* and b*, moisture content, ash content, fat content, protein content, and carbohydrate content. The best food bar formulation (P2) had the characteristics such as 75.22 g/mm of texture value, 43.47 of lightness value (L), 7.67 of a* value, 18.24 of b* value, 12.80% of moisture content, 2.16% of ash content, 25.14% of fat content, 4.33% of protein content, 45.24% of carbohydrate content, while the preferences score of food bar was 3.08 of color, 3.52 of aroma, 3.2 flavor, 3.6 texture, and 3.56 score for and overall preference of the food bar. Keywords: agung var. plantain, physicochemical, purple sweet potato flour, sensory evaluation

KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY Dedin Finatsiyatull Rosida; Arumsaka Arina Taqwa
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca jelly candy based on physical, chemical and organoleptic characteristic. This study used a completely randomized design with one factor with eight treatments, namely carrageenan and gelatin formulations. The formulation used was 2%: 0%; 4%: 0%; 2%: 15%; 4%: 15%; 2%: 18%; 4%: 18%; 0%: 15%; 0%: 18%. The best results of jelly candy treatment with carrageenan concentration of 2%. This resulted had moisture of 12.462%, ash of 0.597%, reducing sugar of 8.79%, total acid of 0.401%, pH of 4.76, gel strength of 36,706 N, color intensity of L 35.4; a* 8.3; b* 13.5. Based on organoleptic characteristic, its color value of 4.84 (rather like), aroma of 4.76 (rather like), texture of 4.76 (rather like) and flavor of 5.20 (like). Keywords: carrageenan, gel properties, gelatin, jelly candy, salacca

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