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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 262 Documents

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KELAYAKAN FINANSIAL PRODUKSI PEKTIN DARI KULIT PISANG DI UD. BURNO SARI, SENDURO - KAB. LUMAJANG Nurhayati Nurhayati; Nita Kuswardhani; Dwika Mayang Sari
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Banana is a tropical fruit which is the most widely produced and used by the community of Indonesia. banana Production have first ranked crops in Indonesia. Banana contain pectin with high concentrations. The content of pectin in banana peel ranged from 1.92 to 3.25% of the dry weight. The purpose of this study were to determine a pectin yield, knowing the factors that affect the quality of pectin, analyzes of Financial Feasibility of Pectin Production from Banana peel in UD. Burno Sari. The result of pectin from banana peel was conducted a pectin yield calculation, the study of fishbone diagrams, and tested of financial feasibility. Research results of pectin production from banana peel showed the yield generated from waste banana skin by using a temperature of 80 ° C and the method used was the extraction of 2 levels of 8,78%, the study results of fishbone diagram showed some of the causes that are considered to be factors that affected the quality of product. Human resources, raw materials and production process was considered to be an important factor determining the quality of the products, on human resources factors allegedly contained 2 causees were lack of oversight and labor have not been trained, the factors of raw materials allegedly due to the maturity level of banana peel which used, then the factor of the production process because of two causes, namely the drying of raw materials and the process of downsizing. Results of the test showed business financial feasibility of pectin production from banana peels was feasible with NPV: Rp 19.573.074, B/C Ratio: 1,03, PBP: 3,24 Years, BEP Units: 61 units / year, BEP Rp : USD 32.983.672 / year, IRR: 24,72%.Keywords: banana peel, extraction of pectin, financial feasibility

PENGGUNAAN α-AMILASE DAN VARIASI LAMA HIDROLISIS PADA PEMBUATANTEPUNG GLUKOMANAN DARI UMBI GEMBILI (Dioscorea esculenta L.) Herlina Herlina; Bambang Herry Purnomo; Mukhammad Fauzi; Fikri Arsyl Rambe
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

This study aimed to determine the effect of α-amylase concentration and hydrolysis time to yield, physical, functional, and chemical characteristics of glucomannan flour from Gembili tuber flour.The study was consist of two phases, the making of gembili tuber flour and glucomannan flourproduction using enzymatic method with a concentration of α-amylase (0,4 U/g; 0.8 U/g; 1.2 U/g) and hydrolysis time (1 hour, 2 hours, and 3 hours). The experiment used a randomized block design arranged with two factors and three repetitions. The results showed that interaction between enzyme concentration and hydrolysis time has significant effect on yield with values range from 1.74% to 2.12%, brightness (lightness) range from 56.19 to 60.28, WHC range from 771.47 to 1621.07% , whereas non-significant effect on the OHC range from 733.20 to 788.20%, the water content range from 9.57 to 12.78%, ash content range from 3.05 to 3.23%, protein content range from 8.26 to 8.57%, glucomannan levels range from 52.06 to 56.17%, and a viscosity range between 107.34 to 127.59 mp.Keywords: gembili tuber, α-amilase, hydrolysis time, glucomannan flour

PERTANIAN PERKOTAAN : URGENSI, PERANAN, DAN PRAKTIK TERBAIK Ahmad Rifqi Fauzi; Annisa Nur Ichniarsyah; Heny Agustin
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

As the cities become more attractive to people, it is predicted that in 2020 there will be around 75% of population live in the cities. The direct effects include the increase of city burden due to the poor, the jobless, and the lack access to food. The answer of the problems above could come from urban farming. A number of studies have cited that urban farming are not only solving the problem of access and food availability but also creating new job opportunities and reduce the poverty. The best practices of urban farming have developed in some countries. The case study in Africa shows that urban farming can supply 15-20% of household needs and increase the income up to 27%. Similar results are also found in Asia, America, and Europe, even though each region faces different challenges and barriers. The success of urban farming reaffirm the important roles of agriculture in improving human’s quality. Urban agriculture in Indonesia have started to develop after economic crisis at 1997 and growing rapidly since 2011 with the emergence of communities gardening in the 33 cities and 9 university. But, the development of urban agriculture in Indonesia have barriers include low levels of community participation, extensive land holdings were small, and the lack of government support.Keywords : best practice, role,urban agriculture, urgency

PEMBUATAN CIWEED (CILOK-SEAWEED) SEBAGAI ALTERNATIF PANGAN SEHAT DAN BERGIZI Rizka Rian Fauziah; Novita Santi Lovabyta; Wulan Suci Wahyuningtyas
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Cilok is one of local food from West Java which is favoured by all community. Originally, cilok made from “aci” (tapioca starch), meat, and spices. The proportion of “aci” is greater than meat, usualycilok production use 10% of meat by raw material. Problem that usually found in cilok manufacturing in Indonesia is the used of non-permitted food additive, such as borax. The use of borax in cilok manufacture is to improve the texture (chewy) and as preservative. Cilokconsumers generally prefercilok that has a chewy texture. One alternative that can be used to improve the chewy texture oncilok is the use of seaweed. The addition seaweed on cilok manufacturing also improves nutrition and functional properties of cilok. In this research, the cilok that produce by additiof of seaweed we call “ciweed”. The results of the proximate analysis on ciweed showed that moisture, ash, fat, proteinand carbohydrate content respectively by 55.76%; 2.3%; 0.24%; 3.33% and 38.37%. In 100 gof Ciweedcontain energy as much as 306.7 kcal. Based on the economic analysis, ciweed manufacture is highly prospective for further development into a business because the B/C ratio is 1, 56. Keywords: cilok, ciweed, seaweed,healthy and nutrious food

PERAMALAN JUMLAH PERMINTAAN UDANG BEKU PND MENGGUNAKAN METODE JARINGAN SYARAF TIRUAN (JST) BACKPROPAGATION Iid Mufidah; Sony Suwasono; Yuli Wibowo; Deddy Wirawan Soedibyo
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Forecasting is the art or science to estimate how many needs will come in order to meet the demand for goods or services, often based on historical time series data. The growing number of emerging companies in Indonesia today has created a very tight business competition in both services and products. Consumers choose the best service and high quality and low price. Consumer demand is always uncertain or varied in each subsequent period. The aim of this research was to determind the best backpropagation neural network architecture design and to predict the demand of frozen product of PND 26/30. This research used the method of Neural Network (ANN) and Processing ANN using MATLAB software. Implementation of ANN method in PT.XYZ using Backpropagation algorithm. Artificial neural network architecture used was 12 input layer, 1 output layer, and 12 hidden layer and activation function used tansig and purelin. Tansig for hidden layer and purelin for output layer. The best artificial neural network architecture design for product demand for PND 31/40 was a multi layer feedforward value of Mean Square Error (MSE) network training value of 0.01 with MAPE 3.35. The result of JST forecasting period 2017 were 960 MC, 637 MC, 572 MC, 993 MC, 1386 MC, 480 MC, 135 MC, 1209 MC, 1476 MC, 1029 MC, 290 MC, and 952 MC. Keywords: artificial neural network, PND 26/30, backpropagation, MSE, MAPE

TEKNOLOGI HIDROPONIK SISTEM SUMBU PADA PRODUKSI SELADA LOLLO ROSSA (Lactuca sativa L.) DENGAN PENAMBAHAN CaCl2 SEBAGAI NUTRISI HIDROPONIK Siti Kamalia; Parawita Dewanti; Raden Soedradjad
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Calcium in one of the important minerals that are needed by human body as much as 1200 mg calciums/ day/ person. Every day humans consume calcium as much as 254 mg/ day/ person and it causes people suffering ostheoporosis and other growth disorders. Therefore human needs to consume the source of calcium, one of them is vegetables. Vegetables in one of the source of calcium that is cheap, obtainable and consumable. Lettuce (Lactuca sativa L.) is one of the vegetable with high caclsium but development of lettuce cultivation is still limited.. The efford to increase the quantity and quality of lettuce production can be done with hydroponics technology. Hydroponics technology enables efficient lettuce cultivation. The innovation adding of CaCl2 concentration in hydroponic nutrients is expected to increase the lettuce production. The purpose of this research was to determine the concentration of CaCl2 on the hydroponic nutrients of wick system on the production of Lollo Rossa lettuce (Lactuca sativa L.). The research was conducted at the Green House, Faculty of Agriculture, University of Jember, started in August to Noverber 2016. The research used Completely Randomized Design (CRD) with single factor, which was concentration of CaCl2 on the hydroponic nutrients (C) and it be combined with Lollo Rossa varieties of lettuce (Lactuca sativa L.) (S) with three replications. The best concentration of CaCl2 for Lollo Rossa production was 650 ppm. Keywords: Lettuce, hydroponic, calcium, CaCl2

KARAKTERISTIK SENSORI DAN FISIK KULIT PANGSIT GORENG DENGAN SUBSTITUSI TEPUNG YANG BERBEDA PADA PENYIMPANAN DINGIN DAN BEKU Nuri Arum Anugrahati; Natania Natania; Andrew Andrew
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Wonton wrapper is a type of pasta that has a similar composition with noodle, such as wheat flour, water, egg, salt, and kansui. Indonesian people has also consumed wonton wrapper but it has been limited due to the difficulty of wheat flour supply as it’s main ingredient. To reduce the dependency of imported wheat flour, this experiment was held to determine tapioca, sago, and glutinous rice as a substitute to wheat flour. The aims of this research were to determine the type of flour to substitute wheat flour in fried wonton wrapper making, to determine the protein percentage of wheat flour in fried wonton wrapper making, and to determine the sensory and physical characteristics of wonton wrapper on cold and frozen storage. This research was conducted by RAL (completely randomized design) using two treatment factors are three kinds of flour (tapioca, sago, and glutinous rice) and three substitution level of concentration (15, 30, and 45%). The organoleptic result showed that fried wonton wrapper made from medium protein wheat flour with 30% tapioca flour substitution was the best treatment to produce a good quality since it had a higher crunchiness, acceptance, and substitution level. Sensory and physical characteristics of wonton wrapper has been maintained during 4 weeks of freezing storage. Keywords: fried wonton wrapper, wheat flour, tapioca

APLIKASI QUALITY FUNGTION DEPLOYMENT (QFD) PADA PENINGKATAN MUTU SUWAR SUWIR TAPE HANDAYANI 82 DI KABUPATEN BONDOWOSO Ade Galuh Rakhmadevi; Sih Yuwanti; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

The intensity industrial competition required Tape Handayani 82 factory to develop its quality to compete in the market. The development of quality could be done by searching information about quality attribute of suwar suwir as costumer expectation. The purpose of this research was to identify quality attribute of suwar suwir and technical response requiring improvement, which could fulfill costumer expectation. Data was taken by distributing questionnaire to 65 respondents with non probability sampling method at 4 subdistrict in Bondowoso Regency, and interview to the producer of suwar suwir “Tape Handayani 82”. The research result showed that the quality attributs that needed to be improved were the fixed composition, the self life of the product, the fixed texture, the label of composition, the suitability of the product with the label, the taste variation and packaging form. The technical responses which improved in relation to quality improvement were the composition of the additional materials, the composition of the raw material, the maturity of the tape, the heating temperature, the heating time, the acidity level the tape, the stirring technique, the mixing time, the primary packaging type, smoothing technique, chilling time and fiber removal. The target value to the technical response of the Handayani 82 factory was less than the bencmark. This mean that suwar suwir of Tape Handayani 82 has not met the target in fulfilling the quality of suwar suwir as costumer expectation. Keywords: quality, suwar suwir, quality function deploment (QFD), customer

ANALISIS SWOT: FAKTOR INTERNAL DAN EKSTERNAL PADA PENGEMBANGAN USAHA GULA MERAH TEBU (Studi Kasus di UKM Bumi Asih, Kabupaten Bondowoso) Yani Subaktilah; Nita Kuswardani; Sih Yuwanti
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

One product from the sugar cane is brown sugar cane. ‘UKM Bumi Asih’ is one of the producer of the sugar cane in Bondowoso Regency. Brown sugar cane has potential prospect to developed because it can be used to any purposed (for household needs and beverage industries). This study was aimed to identify the internal and external factors that affected business development of brown sugar cane. The study were used the methods of internal factor evaluation (IFE) and eksternal factor evaluation (EFE). Internal factor analysis was performed to identify the company's internal strengths that can be used and anticipated weaknesses. External factor analysis was conducted to identify opportunities that can be exploited and threats that can be avoided. The scores output from matrix IFE and EFE were all categorized with total score 2.812 for internal factors and 3.0315 for external factor. Both scores were above 2.5 which meas that the internal position was strong enough. So its has the ability above the average to take advantage of the power and opportunities to anticipated the internal weakness and the threats. Keywords: brown sugar cane, eksternal factor, internal factor

STABILITAS, TOTAL POLIFENOL, DAN AKTIVITAS ANTIOKSIDAN MIKROEMULSI EKSTRAK CASCARA (TEH KULIT KOPI) MENGGUNAKAN MINYAK KELAPA DAN MINYAK KELAPA SAWIT Sih Yuwanti; Triana Lindriati; Renny Dwi Anggraeni
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Coffe cherry tea or cascara contained the compound of polyphenol class such as tannin, flavanol, flavan-3-ol, hydrazine acid, antosianin. The compound is very sensitive to oxygen and light because it is easily oxidized. Microemulsions can control both the active ingredient and can protect the active component from undesirable oxidation. Mikoemulsions is composed of water, oil, and food surfactant. Vegetable oil sources that can be applied in microemulsion are coconut oil and palm oil. The addition of cascara extract to microemulsion is expected to provide functional value of microemultion. However, the addition of cascara extract in microemulsion formulation affected the stability of microemulsion system. The objective of the research was to determine the effect of oil and cascara to stability of microemulsion, content of polyphenol and the antioxidant activity of microemulsion. The result showed that the kinds of oil variation given significantly effect for the microemulsion stability. The palm oil resulted the higher absorbance than coconut oil. The concentration of cascara extract had significantly effect for the microemulsion stability. The variation of cascara extract increased the absorbance value and significantly effect to the polyphenol total and antioxidant activity. Keywords: cascara, coconut oil, lecithin, microemultion, palm oil, tween 80

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