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Kab. jember,
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INDONESIA
Jurnal AGROTEKNOLOGI
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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EVALUASI PERUBAHAN KADAR AIR, TEKSTUR, DAN RASA SAGU LEMPENG DALAM BERBAGAI KEMASAN PLASTIK SELAMA PENYIMPANAN Zita L. Sarungallo; Budi Santoso; P. Istalaksana; Yovenie I.M. Unenor
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The objectives of the research were to determine kinds of suitable plastic packaging to keep five sago lempeng formulations, and to examine the changes of sago lempeng characteristics during storage. Three kinds of plastics used were Polyvinyl chloride (PVC), Polyethylene (PE) and Polypropylene (PP). The five sago lempeng formulations were (1) 100% of sago starch (control); (2) 70% of sago starch and 30% of coconut (F1); (3) 70 % of sago starch, 10% of wheat flour, 10% of soybean flour and 10% of skim milk (F2); (4) 70% of sago starch, 10% of wheat flour, 10% of skim milk, and 10 % of coconut (F3); and (5) 70% of sago starch, 10 % of soybean flour, 10 % of skim milk, and 10 % of coconut (F4). Results of the study revealed that PE plastic was better in preventing sago lempeng to absorb water dan oxygen, compared to PVC and PP. In addition, the use of PE plastic was able to maintain flavor dan self life of sago lempeng during storage for a period of 16-32 weeks. During the storage, texture of the sago lempeng was the first physical properties changed, with the fastest change occurred in F2. This was because the addition of hydrophilic soy bean flour and hygroscopic skim milk that made the products was easier to absorb water. Keywords: sago lempeng formulation, plastic packaging, and sago characteristics
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MIE UBI KAYU DENGAN SUPLEMENTASI ISOLAT PROTEIN KEDELAI Retno Setyawati; Hidayah Dwiyanti; A.R. Siswanto B.W.
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The aims of this research were: (1) to find the appropriate of suplementation of isolated soybean protein to produce cassava noodle with high protein content, high extensibility, low cooking loss, and elastic texture; and (2) to find of the blanching period to produce cassava noodle with high extensibility, low cooking loss, and elastic texture. The experimental design used was Randomized Block Design (RBD). The factor tried were suplementation of isolated soybean protein (5, 10, and 15 %), and period of blanching (5; 7,5; and 10 minute). Each combinations of treatment were repeated three times, so there were 27 experimental units. Variables observed were chemical, physical and sensory properties. The result showed that 15% suplementation of isolated soybean protein and 10 minute period of blanching was produce cassava noodle with rather elastic texture (scale of 2.27), yellowish colour (scale of 3.20), rather beany flavor (scale of 2.47), rather delicious flavor (scale of 2.33), and preference was like (scale of 2.60). The chemical composition of product were 11.74 % (wb) of water content, 1.45 % (db) of dissolved protein content, 3.49 % (db) of ash content, 10.35 % (db) of fiber content, 9.71 % (db) of total protein content, 1.73 % (db) of fat content, and 73.33 % (db) of carbohydrate by difference content. Physical properties of this product were 20.9 % extensibility and 4.73 % (db) of cooking loss. Keywords: cassava noodle, isolated soybean protein, physical properties, sensory propertie
APLIKASI STABILISASI RICE BRAN DALAM FOOD BAR BERBASIS TEPUNG SORGUM SEBAGAI PANGAN DARURAT Lufi Karisma Rahmawati; Karseno Karseno; Nur Aini
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17854

Abstract

Indonesia is a country that is prone to natural disasters. In emergency situation, a special food design for disaster victims that is practical and nutritional is needed. Food bar is one example of practical food that is suitable for consumption in emergencies. The basic ingredients of food bars can be made from sorghum flour which is rich in nutritional value. So that its function as an emergency food is more optimal then a food bar is applied using a stabilized rice bran. The purpose of this research was to determine the process condition of rice bran stabilization to produce rice bran with good taste and aroma, the organoleptic character of food bars and the physical and chemical characteristics of the five best food bar products. The method used is an experimental method with RBD (Randomized Group Design). The factors studied consisted of two factors: the use of roasted temperatures (T) and food bar formulations (P). The results obtained were stable rice bran with the use of a temperature of 120oC and a stabilization time of 6 minutes, which will later be used in the process of making food bars. The best food bar product formulation was food bar with the ratio of sorghum flour and rice bran stabilizing flour as much as 85%: 15% (P4) which was baked at 130oC (T4). This formulation showed a total protein value of 14.99%, 30.08% fat, 40.27% carbohydrate and 246.01 kcal energy and has physical characteristics in the form of a hardness value of 1597.56 g force. Keywords: food bar, sorghum flour, stabilized rice bran
ELIMINASI PROTEIN SECARA ELEKTROFORESIS PADA PEMBUATAN GULA KELAPA . Giyarto
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Coconut palm sugar, sweetener, brown color and aroma agent, is produced by cooking of nira. On the other hand, the developing business of coconut palm sugar still has problem on the several of its quality, especially on the brown color appearance caused by high intensity of browning reaction and the usage of food additive agent. High intensity of browning reaction could be reduced by elimination of protein molecules in nira through electrophoresis technique. The objectives of this research are to identify the electrophoresis conditions i.e pH, voltage supply, and duration that eliminate the greater protein molecules; and to analyze the influences of this treatment on the coconut palm sugar qualities. Result of the research showed that electrophoresis treatment performed on the following conditions : pH 7, and voltage supply 100 volts for 5 hours, was eliminated the protein molecules of nira effectively, which could increased the total sugar and glucose, but decreased the Maillard reaction, Na-bisulphate consumption, and the color of coconut palm sugar. Keywords: nira, coconut palm sugar, electrophoresis
MODIFIKASI HURDLE TECHNOLOGY DENGAN PENAMBAHAN EKSTRAK KUNYIT DAN PENYIMPANAN SUHU DINGIN PADA INDUSTRI RUMAH TANGGA MIE BASAH Giyarto Giyarto; Yuli Witono; Nany Mariah Qibthiyah
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Wet noodle is a popular food in Indonesia, which is widely produced by the small medium enterprises. This product has high water content, so that it is easy spoiled. The shelf life of wet noodle could extended by using the chemical preservative food agents. However, the application of these compounds are often occur misuses or malpractices. The safe and feasible treatments can be develop on the wet noodle producton is hurdle technology, that could be done with addition of natural antimicrobial compounds and physically treatment, like chilling. The research aim is to study the effect of hurdle technology modification on wet noodles quality and its economic feasibility in the home industry scales. The modification of hurdles were inserted the turmeric extract 3% and cold storage hurdle treatments on wet noodles production. The economic feasibility was identified using B/C ratio value, comparing with control (without insertion of hurdle technology). The research showed that the hurdle technology modification increased wet noodle quality and extended the shelf life of wet noodle. The wet noodle quality characteristics were total microbes 5,05 log cicles cfu/g, protein content 36%, TVB value 0,0024%, water content 55,51%, Aw 0,96, pH value 6,43, whiteness value 64. The wet noodles could be stored and safe until 96 hours, and the hurdle technology modification increased its economic feasibility caused the B/C ratio of 1,002. Keywords: wet noodle, hurdle technology modification, turmeric extract, economic feasibility
MANAJEMEN RISIKO KEHILANGAN PANEN EDAMAME (Glycine max (L) Merr.) DI PT. MITRATANI DUA TUJUH, JEMBER Yuli Wibowo; Winda Amilia; Dyah Rizki Karismasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.21448

Abstract

Post-harvest loss is a risk that can be faced by almost all agricultural commodities, including edamame. Post-harvest loss can be a potential loss for farming. This study aims to identify the risk of edamame post-harvest loss at PT. Mitra Tani Dua Tujuh Jember, as well as formulating its control strategy. This study uses the Failure Mode and Effect Analysis method to analyze the risk of post-harvest loss, integrated with the fishbone diagram to identify the risk causes. To formulate a risk control strategy used the Analytical Hierarchy Process method, which refers to the Pugh method to determine the strategic concept. The results showed that the most critical risks that need serious attention in edamame production are the emergence of pests and diseases. Pests and diseases that attack edamame plants have a high impact severity. Pests and diseases quite often attack edamame plants, and their presence is difficult to detect. The appropriate strategy for controlling pests and diseases in edamame is vegetable pesticides. The use of vegetable pesticides is easier, more efficient, cheaper, more effective, and easier to obtain than chemical pesticides. Keywords: analytical hierarchy process, edamame, failure mode and effect analysis, post-harvest loss, risk management
EFEK KONDISI PERTUMBUHAN TERHADAP PRODUKSI -GLUKAN OLEH EPICOCCUM NIGRUM SECARA KULTUR BATCH DALAM CONTINUOUSLY STIRRED TANK REACTOR (CSTR) . Jayus; Sony Suwasono; . Giyarto
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Batch culture fermentation in CSTR system was operated under different agitation speeds and aeration rates in attempt to optimize production of -glucan from Epicoccum nigrum. It was found that its production was influenced by both of the agitation speed and aeration rate. However, the yields obtained were lower compared to that in shake flask culture, indicating that E. nigrum is sensitive to agitation speed and aeration rate. Keywords: E. nigrum, -glucan, batch culture fermentation in CSTR
IDENTIFIKASI MIKROBIA PADA FERMENTASI BIJI KOPI ARABIKA (Coffea arabica Linn) Erryana Martati
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Mucilage in coffee bean should be removed because it inhibits coffee bean drying. One way of removing mucilage is by fermentation. Microbes presented naturally during coffee fermentation can utilize organic substances in coffee bean and produces mucilage. During fermentation, pectin, the main component in mucilage, can be hydrolyzed by pectinolytic microorganism. The aim of this research is to identify the microbes involved during coffee fermentation. The fermentation was done in laboratory with 2 replications, and samples were analyzed for identifying the type of microorganisms. The analysis showed that the microbes found during Arabica coffee fermentation were bacteria, lactic acid bacteria, yeast, and fungus. Kinds of bacteria group were Bacillus, Acinetobacter, Enterobacteriae and Moraxella. Type of the Lactic acid bacteria were Lactobacillus and Leuconostoc mesenteroides. Group of yeast were Zygoascus Hellenicus, Candida halonitratophila, and Torulaspora delbrueckii. Fungi group were Penicillium citrinum, Penicillium janthinellum, Aspegillus niger, Verticillium glaucum, Verticillium terrestre and Acremonium vitis. Bacillus sp and Enterobacteriaceae have an important role in pectin degradation. Possibly the fungus do not have roles in coffee fermentation since they grow at surface part during fermentation. Keywords: coffee fermentation, microorganism, Arabica coffee
KARAKTERISASI SELULOSA KULIT ROTAN SEBAGAI MATERIAL PENGGANTI FIBER GLASS PADA KOMPOSIT Siti Nikmatin; Y. Aris Purwanto; Tieneke Mandang; Akhirudin Maddu; Setyo Purwanto
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Abundant of natural resources in Indonesia give advent to the development of Biocomposite technology. Furthermore, agricultural wastes as one typical sources of bio-composite are available everywhere in Indonesia. Rotan-bark is one kind of agriculture waste that can be use as main input for bio-composite. This research deals with characterisation of cellulose content from rotan-bark as substitute for fibber glass as filler in composite. Cellulose from Rotan-bark made in long and short fibbers by means of fermentation. In this case, aspergillus niger is used as fermentation agent. Rotan type, Rotan mass, and temperature are maintained constant during the treatment. Variable of fermentation time ( tF ) and fungi-volume ( Vf) are varied. Fermentationtime range from: 4,5,6,8 to 10 days. Extraction of rotan-bark-cellulose by means of fermentation developed specific enzyme. This enzyme can break-down the filament of non-cellulose plant. Then this enzyme can separated fibber component from: parenchyma, xylem and epidermis at weight density = 0,58 and optimal efficiency up to 60,8% at tF = 8 days ; Vf = 15 ml. X-Furthermore, XRay Diffraction (XRD) shows the crystallized structure obtained from rotan-bark cellulose at Apparent Crystal Size (ACS) = 29130,42 nm and η (inhomogeneous mechanical micro strain) = 0,94 x 10-3 . Characterization by means of SEM-EDS shows rotan-bark cellulose composed from : C = 47,5 % massa, O = 46 % massa and mineral. The result is close to recommended fibber glass composition for industrial application. Keywords : fibber glass, extraction, celulosa, bio-composite, aspergilus niger
KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA Siti Nurdjanah; Susilawati Susilawati; Udin Hasanudin; Ayu Anitasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17383

Abstract

Most of cassava grown in Palas, South Lampung District is sweet type cassava (Manihot esculenta Crantz) utilized as raw materials for cassava-based snack production. However, their characteristic had never been reported. The aims of the research were to determine the effect of varieties, harvesting age, and interaction between varieties and the harvesting age on morphology and chemical characteristics of sweet type cassava planted in Palas District, South Lampung. The experiment was factorial and arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava variety, i.e., manalagi (V1), mentega (V2), and krembi (V3). The second factor was the harvest age (U) i.e., 7-8 months (U1) and 8-9 months (U2). Morphology data were reported descriptively, while data for other characteristics were tested for homogeneity and additivity using Barlett and Tuckey test, then subjected to ANOVA, and further tested using Duncan test at the level of 5%. The results showed that the variety and harvest age significantly affected of water content, starch yield, starch content, amylose, and amylopectin. There was a significant interaction between varieties and age of harvest on moisture content, starch yield, and starch content, but there was no significant interaction effect on amylose and amylopectin. The highest value of moisture content was found in manalagi aged at 7-8 months (67.28% wb), the highest value of starch yield was found in manalagi age at 8-9 months of (16.34%), the highest value of starch content was found in mentega aged at 8-9 of months (17.52 % wb), the highest value of amylose was found in mentega aged at 8-9 of month (10.35% db), the highest value of amylopectin was found in krembi aged at 7-8 of month (92.78% db). Overall, krembi, manalagi, and mentega can be categorized as low-amylose cassava which has potential to be developed as raw material for crispy cassava-based snack. Keywords: harvesting age, krembi, low-amylose cassava, manalagi, mentega

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