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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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PENGARUH JENIS KAPANG DAN PENAMBAHAN Lactobacillus plantarum KIK TERHADAP MUTU SUFU . Nurhayati; Betty Sri Laksmi Jenie; Harsi D. Kusumaningrum
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu followed by aging in saturated brine solution. The aims of the research were to obtain the best indigenous mold strain for sufu fermentation and to produce the low salt sufu by applying Lactobacillus plantarum kik during aging. Four indigenous mold strains were used i.e Rhizopus oligosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans. To produce the low salt sufu, the salt concentrations applied were varied in the range of 6% - 12% and by combination of 3% (v/v) L. plantarum kik. The results showed that the fermentation time of pizi was influenced by the mold species. Further sensory evaluation (Balance Incomplete Block Rating Design) on the hedonic rating of sufu revealed that aging in 9% brine and application of 3% (v/v) L. plantarum kik produced the most preferred sufu by the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quality for three weeks. Keywords: pizi, sufu, fungal, Lactobacillus plantarum kik
KARAKTERISASI TAPIOKA DARI LIMA VARIETAS UBI KAYU (Manihot utilisima Crantz) ASAL LAMPUNG Elvira Syamsir; Purwiyatno Hariyadi; Dedi Fardiaz; Feri Kusnandar
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties. Keywords: physicochemical properties, pasting, texture, crystalinity
POTENSI PREBIOTIK POLISAKARIDA LARUT AIR UMBI GEMBILI (Dioscorea Esculenta L) SECARA IN VITRO Herlina Herlina; Harijono Harijono; Achmad Subagio; T. Estiasih
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v5i01.19741

Abstract

Water soluble polysaccharides (WSP) from gembili tuber is one water soluble food fiber whose existence in the gembili tuber in a free state or bound to proteins. Therefore, to increase the purity of the WSP in the extraction process is required deproteinase. The WSP with different levels of purity will affect its potential as a prebiotic. The purpose of this study was to determine the potential of WSP as a prebiotic and gembili tuber deproteinase effect on the growth of lactic acid bacteria (BAL). This research was conducted by covering the extraction stage WSP gembili tuber using distilled water (WSPc) and extraction of gembili tuber WSP using distilled water, followed by the Aspergillus oryzae protease with 0.05% (WSPd), WSP chemical testing, and testing of potential prebiotic WSP gembili tuber in vitro at various concentrations (1%, 2%, and 3%) with BAL indicators probiotics (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum), as well as testing the pH and acid that accumulates in the BAL growth media. The results showed that the WSPc and WSPd of gembili tubers potentially as a prebiotic for S. thermophilus, L. bulgaricus, and B. longum. WSPd more effective as a carbon source for growth of B. longum, use WSPd 2% as an energy source for growth of B. longum replace glucose, the amount of total growth in B. longum amounting to 1.76 x 109 CFU / ml. Based on data of the growth media pH and acid production accumulated in BAL growth media, using glucose as a carbon source (control) is better for growth of S. thermophilus and L. bulgaricus, whereas WSP gembili tubers (WSPc and WSPd) is better as a carbon source for B. longum. Keywords: gembili tuber, water-soluble polysaccharide (WSP), deproteinse, prebiotics, probiotics
KARAKTERISASI SABUN CAIR DENGAN VARIASI PENAMBAHAN EKSTRAK TEMBAKAU (Nicotiana tabacum L.) Andi Eko Wiyono; Herlina Herlina; Nidya Shara Mahardika; Cahyan Ferdie Fernanda
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.v14i02.17736

Abstract

Liquid soap is a kind of cleanser made from a chemical reaction of the potassium salt of fatty acids. The distribution of soap with natural ingredients is rarely available on a market. One of the best options that can be used as a natural active ingredient of soap is a tobacco leaf. This study aimed was to the best treatment concentration of tobacco extract on the physical, chemical, and microbiological properties of liquid soap. The formulations of tobacco extract were 5%, 10%, and 15% of base soap. The study showed that the addition of tobacco extract to liquid soap could decrease the viscosity, specific gravity, pH, and alkaline free. Meanwhile, the nicotine level and bacterial inhibition (clear zone) were higher. The best concentration of liquid soap was formulation with the addition of 5% tobacco extract, with characteristics of viscosity about 2498.1 cP, specific gravity about 1.0209 g/mL, the stability of foam about 180 mL/ 9 hours, foam power about 22.34 second, pH 10.14, alkaline free about 0.0824%, nicotine content about 128.69 mg/100g and the antibacterial of E. coli (clear zone) of tobacco liquid soap about 5.8 mm. Keywords: liquid soap, natural active ingredients, tobacco extract
EVALUASI SIFAT FISIK NUGGET BERBAHAN BAKU SURIMI BELUT (Monopterus albus) Iin Khusnul Khotimah; Dewi Kartika Sari
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

An experiment on nugget processing using surimi of eel fish had been done. Aim of the experiment was to find the best concentration of cassava starch (tapioca) for increasing the usage of eel fish and enhancing its sensory quality. The experiment was completely randomized with four treatments of tapioca concentration (20%, 30%, 40% and 50% w/w). The data showed that the different tapioca concentration do not influence water and protein content of nugget product, nevertheless the different concentration of tapioca affected organoleptic quality of nugget. Concentration of tapioca treatment by 20% resulted the best quality of fish nugget product, and was most likely than the other three concentrations. The average of its organoleptic score for color, flavor, texture, and taste were 5.20 (like), 4.30 (rather like), 4.85 (like), and 5.40 (like), respectively. Keywords: nugget, surimi, eel fish
EVALUASI JENIS PENGISI DAN RASIO MADU : BAHAN PENGISI DALAM PEMBUATAN BUBUK MADU DENGAN METODE PENGERINGAN BUIH Veronica Lydia; Simon Bambang Widjanarko; Siti Narsito Wulan
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Madu merupakan komoditas yang banyak diperlukan industri farmasi, kosmetik, dan makanan, di samping konsumsi sehari-hari. Penggunaan madu dalam industri pangan semakin meningkat. Penyediaan madu dalam bentuk bubuk dapat mempermudah penggunaan madu. Untuk membuat bubuk madu diperlukan bahan pengisi. Jenis pengisi dan rasio madu: pengisi dalam pembuatan bubuk madu dievaluasi berdasarkan sifat fisik, kimia, dan organoleptik. Jenis pengisi yang digunakan adalah maltodekstrin dan dekstrin; dengan rasio madu: pengisi 70:30, 60:40, dan 50:50. Mutu bubuk madu terbaik berdasar sifat fisikokimia didapatkan dari kombinasi jenis pengisi maltodekstrin dengan rasio madu: pengisi = 60:40. Mutu terbaik berdasar sifat organoleptik dihasilkan dari kombinasi maltodekstrin dengan rasio madu: pengisi 50:50. Kata kunci: bubuk madu, pengeringan buih, rasio bahan pengisi
EVALUASI MUTU GULA KELAPA KRISTAL (GULA SEMUT) DI KAWASAN HOME INDUSTRI GULA KELAPA KABUPATEN BANYUMAS Pepita Haryanti; Mustaufik Mustaufik
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Coconut crystal sugar from Indonesia, especially from Banyumas Regency, have been often rejected by export markets due to the lack of variety and quality standards. Thus, it is important to review and evaluate the quality of coconut crystal sugar using statistical quality control methods. The purposes of this study were 1) to assess the quality deviations coconut crystal sugar in Banyumas Regency; 2) to investigate the diversity of coconut crystal sugar quality using both of histogram and control chart methods; 3) to determine factors that affect the quality of coconut crystal sugar using pareto diagram. This research was conducted by choosing purposively four sugar production center villages in Banyumas Regency, i.e. Dalawangi, Sokawera, Rancamaya, and Pageraji. The observed quality variables were water content, total sugar content, sugar content of sucrose, reducing sugar content, ash content, and insoluble materials. The data obtained were analyzed using histograms as well as control charts and pareto diagrams. Histogram analysis showed that ash content of the samples which is appropriate with Indonesian National Standard (SNI) was 27.5%. In addition, as many as 77.5% of the sugar moisture content was suitable with SNI, while for insoluble materials and reducing sugar content the suitable value were 70% and 97.5% of the total sample, respectively. Total sugar and sucrose content of all samples were appropriate with the SNI. The results of X and R control chart analysis were still largely under control. However, ash and water content as well as the insoluble material were out of control on the X control chart. Pareto diagram analysis results showed that the deviation of ash content, insoluble materials, and moisture content were 56.86%, 23.53%, and 17.65% of the total deviation, respectively. Keywords: coconut crystal sugar, histogram, control chart, pareto diagram
ANALISIS KELAYAKAN EKONOMI PADA INDUSTRI VIRGIN COCONUT OIL (VCO) DI SUKOREJO KECAMATAN SUMBERSARI KABUPATEN JEMBER Andrew Setiawan Rusdianto; Winda Amilia; Doni Adi Nugroho
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.v14i02.16614

Abstract

Agroindustry is an industry that processes agricultural products from raw materials. Agroindustry increase the added value of agricultural commodities. Virgin coconut oil (VCO) product have high economic value because it has many benefits for health and beauty care as well. One of the industries processing coconut into a VCO product in Jember on an SME (Small Medium Enterprises) scale is located in Sukorejo, Jember Regency. The economic feasibility showed that its VCO industry business had a positive NPV. The BC Ratio value less than 1, which means that cash in flow was bigger than cash out flow, in the present value called Break Even Point (BEP), that is, total cost equals total revenue. IRR value that is generated is greater > 6% loan interest, and the last payback period (PBP), which is produced shows the value (less than) <10 years. In accordance with the specified time period of 5 years and 4 months. From the results of the analysis, it can be said that the VCO industry in Sukorejo, Sumbersari District was feasible to do. Keywords: economic feasibility, virgin coconut oil
TINGKAT KEEFEKTIFAN LACTOPEROXIDASE SYSTEM (LPS) UNTUK MEMPERPANJANG LAMA SIMPAN SUSU SEGAR Fitriyono Ayustaningwarno; Bernadetha Soedarini; Ita Sulistyawati; Gijsbert Peter Eijhusen
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Fresh milk is high risk food since it is susceptible to microorganism spoilage. Without appropriate handling, fresh milk will spoil in short time. Lactoperoxidase is an enzyme that in its nature in milk was not an antibacterial, but can be activated to be an antibacterial. The method is used to activate lactoperoxide for milk preservation known as lactoperoxidase system (LPS). This experiment aims to identify LPS effectiveness in two different temperatures. Fresh milk sample, obtained from Nyatnyono Village, Ungaran Central of Java. Fresh milk storage duration was compared between milk without LPS in room temperature (25-28oC), milk without LPS in refrigerator temperature (5-10oC), milk with LPS in room temperature, and milk with LPS in refrigerator temperature. The total bacterial cells (TPC), Salmonella count ,and Eschericia coli count, and pH were examined. Total bacteria in all treatments were increased, except in LPS at refrigerator temperature that have storage duration until 20 hours. In the all of treatments, Salmonella counts were increased rapidly except in milk with LPS at refrigerator temperature that have storage duration until 8 hours. However, E. coli could growth well in all treatments during storage. The pH value can be kept below 6 in all treatments, except in milk without LPS at room temperature. Keywords: effectiveness of lactoperoxidase system, storage duration
AKTIVITAS ANTITUMOR DAN PREBIOTIK SENYAWA TURUNAN EPIGLUKAN: (13),(16)--GLUKAN EKSTRASELLULER DARI Epicoccum nigrum EHRENB. EX SCHLECHT Jay Jayus; Nuriman Nuriman; Sony Suwasono
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Extracellular epiglucan produced by Epicoccum nigrum has been examined by in vitro analysis to show its potency as an antitumor substance against leucemia cell. The aims of this study were to ditermine the LC50 value and prebiotic activities of native and derivated epiglucan. The epiglucan was modified by sulfation and carboxymethilation methods. The result showed that LC50 of native epiglucan occur at concentration of 22 g/ml. This substance was chemically modified through sulfation and charboxymethilation process in order to increase its antitumor activity. Based on the value of LC50, the sulfated and carboxymethylated epiglucan have higher activity against leucemia cell compare to that of unmodified epiglucan. The LC50 value of suphated epiglucan is 14 µg/L, while the carboxymethylated one is 13 µg/L. Prebiotic activities of both sulfated and carboxymethylated epiglucan were also higher compare to the unmodified glucan since these two derivatives are able to elevate the growth rate of probiotic microorganism such as Lactobacillus casei, L. acidophilus and L. rhamnosus. Keywords: antitumor, extracellular epiglucan, Epicoccum nigrum, charboxymethilation, sulfation

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