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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 262 Documents
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KARAKTERISTIK FISIKOKIMIA RICE PAPER DENGAN SUBSTITUSI TEPUNG PEKTIN ALBEDO SEMANGKA (Citrullus lanatus) Ratih Tiara Dewi; Fitria Syehrin Nabila; Rafida Cahyaningrum; Nur Aini
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.26769

Abstract

Edible rice paper is used for making fresh summer rolls (salad rolls) or fried spring rolls in Vietnamese cuisine, where the rice paper is called bánh tráng or bánh đa nem. Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. However, in this study, watermelon albedo pectin flour was added to the formulation. The purpose of this study was to determine the concentration of pectin flour and the effect of watermelon albedo pectin addition on the physicochemical characteristics of rice paper. The addition of pectin flour can produce a product that is elastic, not easily torn, and translucent. The research method used a completely randomized design (CRD) with the research factor being the concentration of watermelon albedo pectin flour which consisted of 6 experimental levels and 4 replications. The concentrations of pectin used were 0.25%, 0.5%, 0.75%, 1%, 1.25%, and 1.5%. Data were analyzed using ANOVA (analysis of variance) and continued with duncan multiple range test (DMRT) at the level of 5%. The variables tested were water content, water activity and rehydration power. Based on the results of this study the addition of watermelon albedo pectin flour on rice paper as much as 1.25% was the best treatment, this was because the water content produced about 11.38% and the rehydration power about 233.27%. There was an increase in water content and water activity, but a decrease in rehydration power, however, the water content test showed that the pectin concentration had no significant effect on the physicochemical characteristics of rice paper. So that the concentration of watermelon albedo pectin only affects the water activity and rehydration power of rice paper. Keywords: pectin, rice paper, watermelon albedo
Aplikasi Citra Drone untuk Klasifikasi Vegetasi di Cagar Alam Curah Manis Sempolan 1 Menggunakan Metode Manual, Object Base Image Analysis (OBIA), dan K-Means Rufiani Nadzirah; Yoga Rezky Saputra; Indarto Indarto
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.28567

Abstract

Nowadays, vegetation classification can be used to find out the latest information about the characteristics and distribution of vegetation in an area. However, a conservative process to differentiate vegetation was ineffective. Some of those limitations are poor accessibility that does work less safety, time-consuming, and needs a lot of human resources. On the other hand, remote sensing offers solutions that cannot be done by the simple method, such as how to take the data, time-consuming are less, and human resource needs are less as well. The purpose of this study was to classify, measured the area of each vegetation, and compared the effectiveness of the unsupervised used K-Means algorithm and supervised used Object Base Image Analysis algorithm methods vegetation classification. For accuracy calculation with confusion matrix, the classification results of the two methods were compared with the manual digitization method. Data was taken using drones in the area of the Curah Manis Sempolan Nature Reserve 1. Classification of vegetation consists of 5 vegetation types, which was apak, bush, pine, bendo, and dadap. The total area of the study area was 1.633 ha, and area vegetation of each classification was apak 0.224 ha; bush 0.748 ha; pine 0.394 ha; bendo 0.222 ha; and dadap 0.045 ha. The results of the calculation of accuracy showed that the unsupervised method had a value for overall accuracy of 80% and kappa accuracy of 73.58%. Then, in the supervised for overall accuracy is 68% and kappa accuracy of 58.72%. Keywords: classification, drone, remote sensing, satellite
Aktivitas Antikanker Nanokapsul Ekstrak Mengkudu (Morinda citrifolia L.) dengan Pengujian in Vivo pada Fibrosarkoma Mencit Jantan Balb/c Nur Aisyah; Lulus Kartika Ningtias; Ancah Caesarina Novi Marchianti; Bambang Piluharto; Deltaningtyas Tri Cahyaningrum; Naning Retnowati; Nurud Diniyah; Iswahyono Iswahyono; Riska Rian Fauziah
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.31182

Abstract

Noni (Morinda citrifolia L.) is one of the many herbs which known as an anticancer agent. Nanoencapsulated form of noni extracts could help the body absorption and able to inhibit the proliferation of cancer cells in vitro. This study was conducted to examine the anticancer activity of nanoencapsulated noni extracts in vivo as the anti-proliferation agent of cancer cells. Noni extract was obtained by maceration method using water as a solvent. The nanocapsule of noni extracts was made using the ionic gelation method by magnetic stirrer with the speed of 1500 rpm. In vivo anticancer activity test was conducted in Balb/c male mice by comparing the treatment of nanoencapsulation noni extracts and non-encapsulated extracts. The result showed that the nanoencapsulated noni extracts have a particle size of 27-59 nm. Percent of inhibition of nanocapsule on cancer cells (specifically on fibrosarcoma of Balb/c male mice) were equal to 54.75% (P2), while non-encapsulated is 49.72% (P1). Nanocapsule of noni extracts has anticancer activity better than non-encapsulated form on fibrosarcoma of Balb/c male mice. Keywords: anticancer, nanoencapsulation, noni extract
Desain Kemasan Minuman Sari Buah Mengkudu (Morinda citrifolia) untuk Meningkatkan Pemasaran di UD Manjur Makmur Anita Wulandari; Wahyu Kanti Dwi Cahyani; Richardus Widodo; R. Paulus Widyalasmono
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.31868

Abstract

One of the variant of Morinda citrifolia fruit drink is called noni juice and known as Noni Super Power’s brand name at UD Manjur Makmur. This beverage is naturally fermented by spontaneous fermentation at 28-30°C during six months in a bottle that has been cleaned and tightly closed. During the marketing process to consumers, the design packaging of noni drink is needed to attract consumers buying. Meanwhile, the primary packaging of noni juice at UD Manjur Makmur is less attractive to consumers, there is also no secondary and tertiary packaging and it became the product's packaging weakness. So, label and packaging for noni juice products are needed to design to promote product identity and display product visuals to raise the consumers’ interest. This study was conducted to solve these problems. In this research, benchmarking of products, the Guide on Labeling of Processed Food Agency for National Drug and Food Control (2020), and the observation, imitation, modify methodology were applied. This research resulted in the design of primary, secondary, and tertiary packaging for noni fruit juice drinks. Following the benchmarking, the guide of processed food label requirements, and evaluating the packaging and labels (2020), the new design packaging and labels were better than before. As packaging of noni juice, plastic bottles with new design label are used for primary packaging, followed by rectangles (boxes) made from samson paper (size of 6,3 × 6,3 × 18 cm) for secondary packaging, and cardboard boxes made from corrugate (size of 30 × 20 × 40 cm) for tertiary packaging. Furthermore, the new design packaging (especially tertiary packaging) can accommodate a large amount of noni juice bottles during the marketing and distribution of its product. Keywords: consumers’ interest, noni juice, label, packaging
Karakteristik Fruit Leather Kering dari Apel (Malus sylvestris) dan Buah Naga Merah (Hylocereus polyrhizus) Marina Revitriani; Tri Rahayuningsih; Fungki Sri Rejeki; Endang Noerhartati
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.27477

Abstract

Processing apples into products such as fruit leather is an effort to extend its shelf life, provide added value, easy to distribute, and potentially an export product, but it has an unattractive color, so it needed to combine with red dragon fruit. In addition, fruit leather has water content of 10-20%, so it has a limited shelf life. Therefore, it’s necessary to study dried fruit leather. This study aimed to determine the characteristics of dried fruit leather made from apple and dragon fruit. The experimental design used a randomized block design (RBD) with two factors, i.e. proportion of apples and red dragon fruits (75%:25%, 50%:50%, 25%:75%) and citric acid concentration (0%, 0.1%). The combination of those treatments was conducted in triplicate. Elasticity, tensile strength, L*a*b color, water content, total sugar, and vitamin C were parameters observed of the dried fruit leather. Sensory testing used a rank test of taste, color, texture, and aroma preferences. The data were analyzed by ANOVA (α=5%). If there was a difference, Duncan's test was performed. The Friedman test was used to analyze organoleptic test data. The results showed that there was an interaction between treatments on each parameter and between the treatments of the panelists' preference for the color and texture of the dried fruit leather. The characteristics of dried fruit leather have ranges of elasticity 13.00–33.00%, tensile strength 1.2–3 N, water content ranges from 1.3–5.3%, total sugar ranges from 67.30–71.70%, and vitamin C ranges from 50.00 mg/100g–94.00mg/100g. Brightness values ​​(L) range from 29.50 to 31.40, a* values ​​range from 12.9 to 17.7(red), and b* values ​​range from -8.2 to -14.8 (blue). Apple and red dragon fruit can make into dried fruit leather, which has a reddish-blue color. Keywords: apple, citric acid, dragon fruits, dried fruit leather
Potensi Antioksidan Buah Naga Merah (Hylocereus polyrhizus) Kering dengan Pre-Treatment Gusti Ayu Kadek Diah Puspawati; Putu Timur Ina; Gusti Ayu Ekawati
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.27927

Abstract

Red dragon fruit has the potential as a functional food because it contains bioactive compounds that provide health benefits. Dried fruit is a simple processing fruit method and does not change the shape of the fresh fruit much, but during the drying process, the bioactive compounds are easily damaged by heat. It is necessary to give pre-treatment before drying. The study aimed to determine the antioxidant capacity, total phenolic, total flavonoid, betacyanin levels, and sensory preference of dried red dragon fruit with pre-treatments. The six levels of pre-treatments were without pretreatment/control (K0), steam blanching (70ºC) for 10 minutes (K1), soaking in cold citric acid (3%) for 10 minutes (K2), soaking in cold citric acid (3%) for 3 minutes, then steam blanching at 70ºC for 7 minutes (K3), soaking in cold salt (5%) for 10 minutes (K4), and soaking in cold salt (5%) for 3 minutes, steam blanching at 70ºC for 7 minutes (K5), then dried it at 50ºC for 18 hours. The results showed that the control (K0) had the highest total phenolic content (20.10 mg GAE/g), total flavonoid content (5.92 mg QE/g), betacyanin content (1.57 mg/g), antioxidant capacity (1.72 mg GAEAC/g), and organoleptic preference like of color (5.65), rather like of odor (5.00), like of texture (5.69), like of taste (5.92), and like of overall acceptance (5.92). Based on sensory (organoleptic) acceptance, the steam blanching (70ºC, 10 minutes) (K1) of dried red dragon fruit had the highest preference: like of color (6.08), like of texture (5.85), like of taste (6.23), and like of overall acceptance (6.23), but rather like of odor (5.31). Meanwhile, KI had 16.71 mg GAE/g of total phenolics, 4.98 mg QE/g of total flavonoids, 0.87 mg/g of betacyanin levels, and 1.48 mg GAEAC/g of antioxidant capacity. Dried red dragon fruit (especially with steam blanching) has the potential as a functional food ingredient because the pre-treatment maintains its bioactive content during drying. Keywords: dried red dragon fruit, functional food ingredients, pre-treatment
Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan Syarifah Yusra; Elisa Putri
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.35046

Abstract

Modification of flour was carried out to improve the functional properties of starch and to expand the use of starch in food products. Local red varieties of sorghum (Sorghum bicolor L.) were modified by spontaneous fermentation to increase protein digestibility and carbohydrate digestibility. In this study, 2 stages were carried out, i.e. natural sorghum flour (TSA), and spontaneously fermented sorghum flour (TSFS) with 3 levels of fermentation times (12, 48, and 72 hours TSFS). The purpose of this study was to determine the physicochemical characteristics of local red sorghum flour using the spontaneous fermentation method. The resulting product was observed for amylose content, tannin content, color, and amylograph profile with a rapid visco analyzer (RVA). The results showed that the fermentation conditions with 72 hours of TSFS increased the highest amylose content (6.43% wb) followed by the greatest change in the amylograph profile of the peak viscosity (2621 cP) compared to the 12 hours of TSFS and 48 hours of TFSF. This correlated positively with a significant decrease in tannin content in the 72-hour TSFS treatment (7.53 mg as.tannat/g). The tannin content lost by this method reached 60% of sorghum flour without treatment (16.69 mg as.tannat/g). However, in the analysis of the brightness level of sorghum flour, it was shown that the brightest color was obtained in the 48 h TSFS treatment. Modification of sorghum flour by spontaneous fermentation (using aquades immersion) can increase starch degradation and effectively improve the physicochemical properties of local varieties of red sorghum flour. Keywords: fermentation, flour, modification, sorghum
Penambahan Serbuk Kelopak Bunga Rosela (Hibiscus sabdariffa L.) untuk Meningkatkan Aktivitas Antioksidan pada Tempe Kedelai Nopiana Elia Putri Sitanggang; Lusiawati Dewi
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.31068

Abstract

Tempeh is a traditional food product made from soybeans through a fermentation process by tempeh mold (Rhizopus sp.). This food product besides having high nutritional value also contains antioxidant compounds which are very good for consumption but with a relatively low IC50 value. This study used rosella flower calyx (Hibiscus sabdariffa L.) which are believed to have a high enough antioxidant content so they are effective in increasing the antioxidant content in tempeh. Furthermore, the addition of rosella calyx powder will give tempeh an attractive taste, aroma, and color. The objective of this research was to determine the effect of rosella calyx powder addition on tempeh making with various concentrations, i.e. 0% (P0), 0.5% (P2), 1% (P3), 1.5% (P4), and 2% (P5). The antioxidant activity using the DPPH method, the organoleptic properties based on the preference level (hedonic) using a questionnaire, and the water content of tempeh based on the principle of gravimetry method were also tested. The result showed that the IC50 value of 2% concentration of rosella calyx powder addition (P5) was 1596.9 ppm. IC50 of the P5 treatment was the highest antioxidant activity power category compared the other treatment, even though it was still relatively low in antioxidant activity. Then on the organoleptic test, the results showed that the addition of rosella flower calyx powder was able to affect the taste, color, and aroma of tempeh and has no effect on the water content of tempeh. Keywords: antioxidant, organoleptic, rosella, tempeh, water content
Mutu Fisik Bubuk Kunyit (Curcuma domestica Val.) Hasil Pengeringan Microwave Berdasarkan Proses Blanching yang Berbeda Purbasari, Dian; Lestari, Ning Puji; Hidayat, Farizha Rahmatiningtyas
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.28426

Abstract

Curcuma domestica Val. is a kind of spice that can be processed become several kinds of processed products such as flavor and herb. The height of water content and water activity in Curcuma causes damage and decrease of curcuma quality. One of the correct handles to get qualified products with good quality and to decrease the damage is by doing blanching process and drainage using the microwave. This study aimed to determine the physical quality characteristics of dried turmeric based on the difference in microwave power and the type of blanching process. The experiment used in this study was a completely randomized design with two factors, namely: microwave power (307, 402, and 577 W) and types of blanching (hot water and steam). The data obtained was characteristic of the physical quality of turmeric powder comprising color, agglomeration angle, precipitation density, water absorption, and oil absorption. The result of the study indicated that the water content of fresh turmeric was between 92.11-94.41% and the dried turmeric was between 3.48-4.56%. The characteristic of physical quality of turmeric powder has brightness level (L) between 61.1-66.5; reddish level (a) between 13.2-18.; yellowish level (b) between 40.8-53.0; precipitation density between 0.31-0.36 g/cm3; agglomeration angle between 42.7o-46.1o; the water absorption between 4.6-5.8 mL/g; and the oil absorption between 1.43-1.63 mL/g. Microwave-dried turmeric powder with both blanching processes produced physical quality that met SNI 01-7084-1995 standards with brightness, reddish, yellowish level, bulk density, and agglomeration angle in steam blanching process higher than hot water blanching. Keywords: completely randomized design, drying, hot water, steam, turmeric powder
Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34 Kartika Pratiwi, I Desak Putu; Diah Puspawati, Gusti Ayu Kadek; Nocianitri, Komang Ayu
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.27811

Abstract

Proso millet (Panicum miliaceum L.) was evaluated as a source of dietary fiber. Preprocessing of millet flour could increase dietary fiber. The dietary fiber is considered to provide benefits as a prebiotic. The purpose of this study was to analyze the effect of preprocessing on millet flour dietary fiber and its ability to stimulate the growth of probiotic Lactobacillus rhamnosus SKG34. The research was conducted in two stages, i.e. preprocessing millet flour and viability of probiotic bacteria (Lactobacillus rhamnosus SKG34) on different broth media. First, millet flour was made in various preprocessed method: without preprocessing, germination preprocessing, fermentation preprocessing, germination – fermentation preprocessing. Second, the viability of Lactobacillus rhamnosus SKG34 was carried out on various media broth: glucose-free MRS (control), MRS, adding dietary fibers extract from millet flour with different preprocessing. The results showed that millet flour with fermented preprocessing (F) provided the highest dietary fiber of 22.38% with a water content of 11.97% and a tannin content of 0.08%. L. rhamnosus SKG34 exhibited the highest viability when grown in MRS broth. The addition of dietary fiber extract did not significantly enhance the viability of L. rhamnosus SKG34 compared to the glucose-free MRS broth (control), which showed a viability of 5 log10 CFU/mL. Thus, it can be concluded that millet preprocessing with fermentation (F) can significantly increase the dietary fiber of millet flour. However, dietary fiber millet has no potential as a suitable prebiotic candidate for promoting probiotic bacterial growth. Keywords: dietary fiber, lactic acid bacteria, millet flour, prebiotic, preprocessed

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