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KARAKTERISTIK FISIK DAN KIMIA TEPUNG JAMUR MERANG (Volvariella volvacea) DAN TEPUNG JAMUR TIRAM (Pleurotus ostreatus) TERVARIASI PERLAKUAN BLANSING Y. Yuliani; M. Maryanto; N. Nurhayati
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Merang mushroom and tiram mushrooms are perisable agricultural products. Processing mushrooms into flour is one of the intermediate products that have a wider use value, such as for meatballs, nuggets, and flavorings natural. The purpose of these research was to evaluate the physicochemycal characteristics of paddy straw mushroom (Volvariella volvacea) and oyster mushroom (Pleurotus ostreatus) flour with variation of blanching treatment. Physical characteristics included rendemen, color and degree of white, and bulk density. Chemical characteristics included water content, ash, protein, fat, carbohydrates, and dissolved proteins content. The results showed that physical characters for rendement, color, and white degree were the highest value on tiram mushroom flour without blansing. The bulk density of mushroom flour was no significant of difference. Tiram mushroom flour without blansing contained the highest content of water (9.09%), ash (2.79% db), protein (43.69% db) and fat (2.33% db). Blanced merang mushroom flour contained the highest content of carbohydrate (67.74% db) and protein (19.34% db). Keywords: blanching, mushroom flour, oyster mushroom, paddy straw mushroom

KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA KOPI JAHE CELUP PADA VARIASI TINGKAT PENYANGRAIAN DAN KONSENTRASI BUBUK JAHE Mukhammad Fauzi; Noer Novijanto; Dhuita Puspita Rarasati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml. Keywords: antioxidants, coffee, ginger, polyphenols, roasting

PENERIMAAN KONSUMEN TERHADAP LIQUID BODY SOAP EKSTRAK TEMBAKAU DAN ANALISIS HARGA POKOK PRODUKSINYA Andi Eko Wiyono; Winda Amilia; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Liquid body soap is one of the soap products made from a mixture of oil and alkali in liquid form. Addition of tobacco extracts produces liquid body soap which has new characteristics. The existence of tobacco waste extracts can affect the level of consumer acceptance. The level of acceptance of panelists can be measured using hedonic testing. The purpose of this study was to determine the effect of adding tobacco waste extract to the reception of liquid body soap sensory quality attributes and calculating the cost of production. This research was conducted in two steps. The first stage was intended to determine the best formula based on panelists' acceptance. The design that has been used was the single factor Complete Random Design. The factors used in this study were variations in tobacco extract as much as 5%, 10%, and 15%. In the next stage, the cost of production was analyzed. The results showed that the addition of tobacco waste extract had no significant effect on panelists' acceptance of the sensory quality attributes of liquid body soap. The best treatment was obtained from the addition of tobacco waste extract as much as 5%. The cost of producing liquid body soap was Rp. 9.075,44. Consecutive total costs/ year, selling price, annual profit., and R / C ratio was Rp. 984.023.244,-; Rp. 11.000, -; Rp. 208.673.756,-; and 1,21. Keywords: panelists, tobacco extracts, sensory quality, cost of production

DETERMINASI DIVERSIFIKASI VERTIKAL PRODUK OLAHAN JAMBU MERAH Marina Ekawati; Yuli Wibowo; Kiky Chily Arum Dalu; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Red guava as tropical fruit is widely cultivated in Indonesia. The abundant production of red guava is not accompanied by the processing of this fruit with 30-40% post harvest damage. This study aimed to determine the vertical diversification of red guava products. The study used a descriptive and analytical approach. Vertical diversification of red guava products were juice, puree, jam, “dodol”, and crakers. The lowest cost of production was guava juice i.e Rp 5,398.-per unit. Evaluation of sensory showed that guava juice was the most preferred for taste and aroma with score 4.30 (like) and 3.73 (like). The most preferred product for color was “dodol” with score 4.30 (like). Based on production cost and preferred value, guava juice was the most potential as a vertical diversification of guava product than the other products (puree, jam, “dodol”, and crakers). Keywords: vertical diversification, jam, juice, production cost, red guava

PERUBAHAN PERILAKU GROOMING DAN IMOBILITAS MENCIT BALB/C TERINDUKSI DEPRESI YANG DISUPLEMENTASI TEMPE SEBAGAI SUMBER PARAPROBIOTIK Vanessa Ardianty; Brian Saputra Manurung
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14030

Depression, a mental disorder marked by sadness, anhedonia and increased fatigability, is becoming more common in this industry 4.0 era. Nowadays, depression affects approximately 322 million people around the world (more than 14 million in Indonesia) and gives major contribution to the rise of global burden of disease. Although antidepressant is considered the common treatment for depression, recent studies show a possibility to treat depression by altering gut microbiome of the patient, by giving them probiotic food. Tempeh is a globally well-known Indonesian paraprobiotic food which already proven to modulate gut microbiota. This research aimed to find out the effect of tempeh to depression symptom as expressed in Balb/c mice behaviors. The methods used was to feed tempeh or tempeh starter to mice which were depressed-induced by Unpredictable Chronic Mild Stress (UCMS) procedure. Parameter measured were depression level of the Balb/c mice based on immobility times and grooming durations acquired from tail suspension test, forced swim test, sucrose splash test and coat state score. The result showed that tempeh supplementation did not affect coat states and grooming durations but tend to improve immobility times of the Balb/c mice. Meanwhile, tempeh starter supplementation tends to improve the immobility time and kept coat state clean/tidy, but lowered grooming duration. In conclusion, supplementation of paraprobiotic tempeh, especially in starter form, tend to improve depression symptoms. Keywords: depression, mice, paraprobiotic, tempeh

ANALISIS POST-HARVEST LOSS PADA OKRA DENGAN METODE OBJECTIVE MATRIX (OMAX) DI PT MITRATANI DUA TUJUH JEMBER Ida Bagus Suryaningrat; Ferry Julio Prabowo; Winda Amilia
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.8256

Post-harvest loss is a process of the loss or the broken material from production in the field to the food being ready to be consumed. Losses in agricultural or horticultural produce are a major problem in the post-harvest process. Therefore, it was needed to identify the criteria based on the post-harvesting process to know the performance level of each criterion provided. This study was aimed to know the post-harvest loss source in the occurrence of the post-harvest process of okra. This research used Objective Matrix method (OMAX) to evaluate the performance level of each criterion provided. AHP method was also implemented in this research by using the pairwise comparison technique to measure the weight on OMAX and fishbone diagram and to identify causes factors of the okra loss. The research result showed that the picking and weighing process during post-harvest okra have lower performance level and it was not meet the expected target of the company (PT Mitratani Dua Tujuh). Other result of okra loss level was also still far from the expected target of the company. The improvement recommendations were needed to reduce post-harvest okra loss, i.e. increasing supervision by the manager, making removal plot during okra harvesting, and briefing every morning with the okra picker. Keywords: AHP, fishbone diagram, OMAX, post-harvest loss

STUDI PENAMBAHAN SERAI (Cymbopogon citratus) DAN TEMU MANGGA (Curcuma mangga) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI UMBI BIT (Beta vulagris L.) Inten Sharon Datuyanan; Bistok Hasiholan Simanjuntak; Andree Wijaya Setiawan; Yoga Aji Handoko
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.15396

As food contains vitamin, mineral and antioxidant, beetroot (Beta vulgaris L.) had beneficial for health. Although beetroot contains a lot of nutritional value, beetroot is less liked by the public because of an earthy taste. For this reason, it needs innovation of the beetroot processing into products that can be accepted by the public, such as beverage fruit drink with food additives. In this study, beetroot juice with food additives, i.e. lemongrass, and turmeric mango was expected to improve taste and acceptable consumer. This study were aimed to analyze the effect of lemongrass and turmeric mango on physicochemical characteristics and determine the organoleptic quality of beetroot juice. This study used a Randomized Block Design (RBD) with the addition of lemongrass and turmeric mango respectively 1%, 3%, 5% concentration in the beetroot juice. Negative control used beetroot juice plain and the positive control used beet juice plus honey. Data were analyzed by variance (ANOVA), if the results obtained were significantly different, the DMRT continuing with 5% significant level. The results showed that the addition of lemongrass and turmeric mango with the concentration of each 1%, 3%, 5% effect on the physicochemical characteristics and organoleptic beet juice. The highest total dissolved solids was 6.92oBrix and the highest betacyanin content of 10.26 mg/L occurred at the addition of 5% turmeric mango. The highest pH value was shown in the negative control (beetroot juice plain) with an average of 6.52. The highest vitamin C content found in the addition of 1% lemongrass about 6.16 mg/100g. The results also showed that the organoleptic beet juice with the addition of 1% lemongrass and the positive control (beet juice plus honey) as a sample that it the most preferred by the panelists. Keywords: beetroot juice, lemongrass, physical-chemistry, organoleptic, turmeric mango

AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Yuli Witono; Maryanto Maryanto; Iwan Taruna; Ardiyan Dwi Masahid; Kinanti Cahyaningati
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain

AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Witono, Yuli; Maryanto, Maryanto; Taruna, Iwan; Masahid, Ardiyan Dwi; Cahyaningati, Kinanti
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain

KUALITAS MUTU SAYUR KASEPAK (KANGKUNG, SELADA, DAN PAKCOY) DENGAN SISTEM BUDIDAYA AKUAPONIK DAN HIDROPONIK Laela Endah Rahmadhani; Laily Ilham Widuri; Parawita Dewanti
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.15481

Aquaponic is considered one of alternative culture system to improve production and quality of leafy vegetables by combining soil less culture and fish farming. Utilization of fish manure contained in waste water provides nutrient sources for growing plants. Three kinds of leafy vegetables including water spinach (Ipomoea aquatica F.), green coral lettuce (Lactuca sativa L.), and bok choi (Brassica rapa L.) were grown using both aquaponic and hydroponic system at the Green House in Serut village, Panti District, Jember Regency, from April to June 2019. Productions of each leafy vegetable were evaluated on both culture systems. Water spinach represented 29.12% higher production in aquaponic than hydroponic system, shown by significant value in plant height, number of leaves, root volume, and leaf fresh weight. Otherwise, bok choi production displayed 17.03% increased in hydroponic than aquaponic system. However, leaf production of lettuce was not significant between hydroponic and aquaponic system. Lettuce production in aquaponic only 1.90% lowest than hydroponic system indicated that lettuce was appropriate to cultivate in both farming systems. Keywords: aquaculture, Brassica rapa L., leaf fresh weight, Ipomoea aquatica F., Lactuca sativa L., soil less culture

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Jawa timur

INDONESIA