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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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ANALISIS KELAYAKAN FINANSIAL PRODUK KOPI HERBAL INSTAN TERPRODUKSI OLEH UD. SARI ALAM Hilda Rosmalia Saida; Nurhayati Nurhayati; Bambang Herry Purnomo; Eka Ruriani
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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This study aimed to determine the financial feasibility of the herbal instans coffee produced by UD. Sari Alam. The study used a descriptive and analytical approach. The methods of data analysis include analysis of financial feasibility and sensitivity. This research was, analyzed the sensitivity testing, financial, and scenario financial feasibility. Financial feasibility analysis method used NPV, IRR, BC ratio, PBP, BEP, test sensitivity, financial feasibility and scenarios.The results showed that undertaking the production of herbal instant coffee was declared eligible to run but is very sensitive to changes in the value of the variable that increases in operational costs and a decrease in selling price. The second scenario (production time does is over four times a week) that at least can be taken to reduce the sensitivity of the effort as a result of changes in the value of the variable.Keywords: herbal instan coffee, financial feasibility, pegagan, kayu manis, UD. Sari Alam

SIFAT FISIK DAN KIMIA PUREE JAMBU BIJI MERAH (Psidium guajava L.) DENGAN PENAMBAHAN GUM ARAB DAN GUM XANTHAN Diana Mahfiatus Salimah; Triana Lindriati; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Pink guava (Psidium guajava L.) is one of popular fruit in Indonesia. This fruit is available easily and has reasonable price, but this fruit including perishable climacteric fruit . One solution to such damage is making pink guava into refined products such as fruit puree. The aim of this study determine the effect of the use of arabic gum and xanthan gum on the physical, chemical and organoleptic characteristic of pink guava puree. This study used a completely randomized design with factorial pattern of physical and chemical properties and using a Friedman test for organoleptic properties. Organoleptic properties was done on the juice of pink guava puree. The highest quality was pink guava puree that produced by 0,3 % xanthan gum addition. The puree had mouisture content of 87.570%; 12.430% total solids; 9,8 oBrix dissolved solids; pH4,307; the acidity 0.5790 mg of citric acid / 100 g; Vitamin C 57.160 mg / 100g; the value of L (ligthness) 34,500 and a value of 16.287.Keywords: pink guava, puree, arabic gum, xanthan gum

KARAKTERISASI TABLET EFFERVESCENT SARANG SEMUT (Myrmecodia tuberosa) – ROSELLA (Hibiscus sabdarisffa L.) BERBAHAN PENGISI MALTODEKSTRIN DAN DEKSTRIN Irma Purwati; Sih Yuwanti; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The aims of this study were to determine the characteristics of effervescent tablet using anthill-rosella ratio with maltodextrin and dextrin as a filler, and to determine the treatment with the best characteristics of effervescent tablets anthil and rosella. Anthill - rosella ratio which used in this study were 100: 0, 90:10, 80:20, 70:30, and 60:40. The results showed that anthill - rosella ratio, maltodextrin and dextrin as fillers significantly affect the characteristics of effervescent tablets. The as increated the rosella concertration, the lightness, total polyphenols and antioxidant activity were decreased, and chroma, hue, moisture content, hygroscopicity, solubility time and total anthocyanins were increased. The use of maltodextrin as filler in effervescent tablets anthill - rosella produced higher polyphenols, anthocyanins and antioxidants activity than dextrin. The best treatment of anthill - rosella ratio was 70:30 with maltodextrin as filler. That effervescent tablet had water content of 12.32%, hygroscopicity of 4,12%, soluble time of 73,15 seconds, Lighness (L) of 70,54, Chroma (C) of 20,85, Hue (H) of 89,58 (Yellow Red), polyphenol content of 5,9 mg GAE /g, anthocyanin content of 0,38 mg/g and the antioxidant activity of 53,97%.Keywords: effervescent tablet, anthill, rosella, filler, maltodextrin, dextrin

EFIKASI PROPOLIS LEBAH Trigona sp. SEBAGAI BAHAN EDIBLE COATING UNTUK PERLINDUNGAN PASCA PANEN BUAH PISANG AMBON LUMUT (Musa acuminata L.) Imam Fathurrahman; Ramadhani Eka Putra
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

This study aimed to determine the efficiency of the use of propolis as a biocoating for post-harvest bananas in order to extend shelf life. This study used local banana that typical in Indonesia, Moss banana (Musa acuminata) and the propolis bee Trigona laeviceps, which is also produced by local agriculture, with a concentration of application 5%, 10%, 15%, coating using 70% ethanol as a positive control, and bananas without coating as a negative control. Observation parameters that measured are weight loss, pulp to peel ratio, size, color, fruit temperature, cell death, fruit firmness, total soluble solid (TSS), sucrose content, vitamin C, and potassium content on days 0, 3, 6, 9, 12, 15, 18 and 21 after coating. The results showed that coating using 5% propolis significantly extend the shelf life compared to the control by slowing the increase in fruit maturity index (color), weight loss, size loss, pulp to peel ratio, fruit temperature, pulp softening, and increased levels of vitamin C. Treatment process itself does not have a significant effect on changes in the value of TSS and sucrose during the storage period.Keywords: propolis, moss banana, post-harvest protection.

PEMODELAN PRAKTIK MANAJEMEN RANTAI PASOK DAN BUDAYA ORGANISASI TERHADAP KINERJA RANTAI PASOK DENGAN STUDI KASUS: SUB SEKTOR INDUSTRI MAKANAN RINGAN BERBASIS UMBI-UMBIAN DI KOTA PADANG Lisa Nesti; Peni Shoffiyati; Nur Chairun
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 (629.279 KB)

Supply chain management application that has been there, has yet to achieve efficiency and effectiveness in managing suppliers to remain loyal to the company. Still a bit of research on the relationship between supply chain strategy with organizational culture and explains that the design of supply chain information effectively requires an understanding of the cultural traits that underlie the organization. The purpose of this study is to model Organizational Culture and Practices of Supply Chain Management Supply Chain Performance Against the Case Study: Sub Industry Sector-based Snacks tubers in Padang. The result of this research is the average respondent answered an organizational culture focused on results than attention to the techniques and processes used to achieve neutral results and activities of the organization emphasizes the status quo as a contrast to the growth of the organization's culture is neutral. Item questions that represent the performance of supply chain obtained an average yield of respondents agreed the need for measurement results that can be trusted, the necessity of the desire of the staff and employees to assist customers and provide service with a response in receiving requests, complaints, suggestions, criticism, complaints, and so on the product or service received by consumers, need the ability to adapt and work effectively in different circumstances and with different individuals or groups, the need for the production trend, quarterly consolidated balance sheet, listing the name of the supplier / principal. For Item questions about the practice of supply chain management stated that the importance of the strategic partnership agreed suppliers 80% and 20% neutral, the importance Partner) agreed, as well as relationships with customers, the level of information sharing, the quality of information while the items declared neutral delay. By using SEM obtained a significant correlation between the practices of supply chain management of organizational culture with determination coefficient of 0,94 as well as between management practices on the performance of supply chain and the performance of a significant relationship with determination coefficient of 0,8 but not acquired a significant relationship between organizational culture with the performance of the supply chain although the coefficient of determination of 0,71. Keywords: organizational culture, supply chain, performance

SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI Yhulia Praptiningsih; Niken Widya Palupi; Triana Lindriati; Inna Manikam Wahyudi
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition,high content of glutamic acid and aspartic acid. Producing of natural seasoning from paddy straw mushrooms which has along life storage, practice and flexible, it is need of salted fermentation to hydrolyze of mushrooms protein. The aim of this research was to reach of the appropriate proportion of salted fermented paddy straw mushrooms and oxidized tapioca as a filler to produce the good properties and high preference of fermented paddy straw mushrooms seasoning. The yield of this research showed that the good treatment was the proportion of salted fermented paddy straw mushrooms and oxidized tapioca 75:25. The seasoning had the moisture content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db), brightness 61.55, solubility 8.22 seconds, the preference score of colour 3.28 (rather like until like), aroma 2.92 (little like until rather like), taste 3.06 (little like until rather like), and overall 3 (rather like). Keywords: natural seasoning, fermented paddy straw mushrooms, oxidized tapioca, filler

SIFAT FISIK, KIMIA DAN ORGANOLEPTIK DODOL HASIL VARIASI RASIO TOMAT DAN TEPUNG RUMPUT LAUT Maharani Sandiana Lukito; Giyarto Giyarto; Jayus Jayus
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

The process of making a healty meal that does not contain endangering ingredients is truly needed to keep the complete nutritional intake of people who generally consume the meals. Tomato has complete contents including likopen contents, so that product coloring is not needed for certain food products. Dodol commonly made with the raw ingredients sticy rice flour, sugar, and coconut milk which has chewy texture if added and has a high nutrients. The type od seaweed used by this product is Eucheuma cottoni that can result carrageenan which can increase the plasticity and the sturdy texture of dodol. The research aimed to know the effect of ratio tomato and seaweed dodol formulation and also to know the best dodol formulation using seaweed and tomato based on the result of sensory and phisiochemical quality. This study was used a completely randomized design with one single factor that is the comparation of tomato and seaweed composition. This analysis showed that the of with ratio of tomato and seaweed flour significantly affected the brightness (L), a*, b*, the chemical includes water content, dust content, protein content, fiber content, and carbohydrat content dodol. However, it has no really influential of the fat contents. The good treatment and favorites of dodol was combination of 80% tomato and 20% seaweed flour. The best dodol has lightness (L) = 51,83, value of a*= 6,79, value of b*= 6,67, texture 597,70 g/5 mm, water contents about 23 %, dust content about 1,69%, fat contents about6,13 %, protein contents about 11,17 %, rugged fiber content about 1,95 %, and carbohydrat content about 57,74 %. The average of a preference colour, aroma, texture, flavor, and the overall favorite successive result hardness 3,27 ; 3,73 ; 3,60 ; 3,23; 3,77 (preferences value medium up to high). Keywords: dodol, tomato, seaweed flour

BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER Clementia Caroline; Alberta Rika Pratiwi
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40°C at 75% RH. Antibacterial activity used paper disc diffusion method with Bacillus cereus and Salmonella. Analysis of fungus growth was done with incubation for 24 hours. Flavored edible film consisting of 4 grams of sugar, 4 grams of salt, 1 grams of garlic, 0.2 grams of pepper and 0.2 grams of nutmeg has the highest score of taste and aroma attribute score of 2.20 ± 0.45. Flavored edible film had a significant difference solubility in oil treatment and no significant difference in temperature treatment. Flavored edible film had a shelf life 17 days. Flavored edible film could not inhibit bacterial activity. There was no fungal growth on flavored edible film. Keywords: flavored edile film, carrageenan, sensory, solubility, shelf life, antimicrobial activity, fungus growth

ANALISIS KANDUNGAN KARBOHIDRAT, GLUKOSA, DAN UJI DAYA TERIMA PADA NASI BAKAR, NASI PANGGANG, DAN NASI BIASA Kana Satria Mukti; Ninna Rohmawati; S. Sulistiyani
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

White rice is the most consumed food by Indonesian people. However, carbohydrate levels in white rice are included in the high glycemic index (73). This makes the white rice less healthy, especially for people with Diabetes Mellitus (DM). Appropriate processing is done to lower carbohydrate and glucose levels in white rice to be more safe to eat, on the contrary is roasting and burning. The purpose of this study was to analyzed the influence and grilling of white rice on carbohydrate, glucose and white rice test after treatment. The research method used was analytic with experimental design (pre-experimental). Sample of acceptance test research from 25 people with DM in Clinic dr. Suherman University of Muhammadiyah Jember. Friedman Test and Wilcoxon Sign Rank Test was used to analyzed, glucose level and analysis used One Way Anova and Post Hoc (Tukey HSD) Test with 5% confidence level (α = 0,05). The results showed that the average of normal rice sugar, grilled rice, and baked rice (X0, X1, and X2) were 39,44%; 34.84%; and 37.45%. Medium for the average glucose levels (X0, X1, and X2) was 2.07%; 2.86%; and 3.38%. The results were performed to measured energy, aroma and texture, white rice (p <α value). Grilled rice had low carbohydrate levels and could be accessed by diabetes, 72.38 grams of grilled rice (25.22 g of carbohydrates and 2.07 g of glucose) could be consumed 1-3 times a day. Keywords: carbohydrate, glucose, organoleptic test, grilled rice, baked rice, ordinary rice

KARAKTERISTIK MOCAF (Modified Cassava Flour) BERDASARKAN METODE PENGGILINGAN DAN LAMA FERMENTASI Nia Ariani Putri; Herlina Herlina; Achmad Subagio
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

MOCAF or modified cassava flour is one of modified starch products by biochemical process through fermentation. In fermentation process, lactic acid bacteria (LAB) had the important role to change the structure of the starch by producing enzymes that hydrolyzed the starch. Beside fermentation, the milling process would also damage the starch. The aim of this research was to know the influence of different milling method (wet- and dry milling) and fermentation time on MOCAF charcterization. Different milling process (wet and dry milling) and the long of fermentation process influenced the value of pH, water holding capacity, swelling power, sineresis, and morphology properties of MOCAF starch granule, but did not influence the whiteness and pasta clarity of MOCAF. MOCAF which was produced by wet milling process had lower pH (4,24-5,98), water holding capacity (122-162%) and swelling power (308-397%), and higher syneresis value than MOCAF which was produced by dry milling proces. Fermentation produced MOCAF with higher whiteness value and more damaged starch granule. Keywords: MOCAF, milling, fermentation, starch granule

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