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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 262 Documents
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IDENTIFIKASI DAN ANALISIS STRUKTUR RANTAI PASOK KOPI RAKYAT ROBUSTA KECAMATAN BANGSALSARI, JEMBER Novita Fitri Yulian; Nita Kuswardhani; Winda Amilia
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.976 KB) | DOI: 10.19184/j-agt.v13i01.8624

Abstract

Robusta coffee is one of the crops plantation that cultivated in the most area in Indonesia. Bangsalsari District, Jember Regency is one of location area on the Argopuro Mountain slope, with total Robusta coffee production about 9,945.80 quintals in 2016. The robusta coffee supply chain is a supply concept which has system settings related to product flow, information flow, financial flow, service flow and actor complicity in each flow. The purpose of this study was to determined the structure of the robusta coffee supply chain in Bangsalsari District, Jember Regency. The data collecting method used in this research were primary and secondary data. The primary data was taken from the results of interviews, observation and documentation, while secondary data obtained from the literature studies, internet, journals and other documents as relevant references. The results showed that the structure of the robusta coffee supply chain in Bangsalsari District, consisted of several supply chain groups or called actors. Supply chain groups were farmers, collectors, wholesalers, exporters and related institutions. Keywords: actor, robusta coffee, supply chain
KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN) Avinda Nur Rahmawati; Maryanto Maryanto; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (581.445 KB) | DOI: 10.19184/j-agt.v13i01.9832

Abstract

Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38). Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil
POTENSI LIMBAH KULIT RAMBUTAN (Nephelium lappaceum) SEBAGAI MINUMAN SEDUHAN HERBAL Denny Anggara; Meassy Shawitry Harianja; Alvika Musfitasari; Martha Marselinha; Fransiskus Xaverius Arif Wahyudianto; Andrian Fernandes
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.53 KB) | DOI: 10.19184/j-agt.v13i02.11576

Abstract

Rambutan production in Indonesia in 2017 is 523,699 tons. Consuming rambutan fruit will affect rambutan peel as a waste. Although rambutan peel has the potential to be made into herbal brew drinks products. The research aims were to determine the productivity of rambutan peel as a raw material for herbal beverage and estimate the benefits to be obtained. The study used local rambutan fruit raw material. The research was carried out in the Forest Product Laboratory of Dipterocarps Research Center. The research aimed to determine the processing technology of rambutan peel as raw material for herbal beverage and estimated benefits to be gained. The research was conducted in three stages of activity, i.e. calculation of the potential of rambutan peel as raw material for herbal beverage, making of rambutan herbal beverage and estimated its profit. Rambutan peel can be processed into herbal brew drinks using simple technology, by making the rambutan peel into a dry powder and put it into a brewed beverage bag. The brewed beverage packaged in 1 box about 3 bags and each bag containing @ 1.5 g herbal beverage. The estimated profit of 1 box of herbal beverage was about 30.4% of the selling price. Keywords: herbal brew drinks, home industry, marine tea, rambutan peel
SIFAT NUTRISIONAL PROTEIN RICH FLOUR (PRF) KORO PEDANG (Canavalia ensiformis L.) Wiwik Siti Windrati; Ahmad Nafi’; Puspa Dewi Augustine
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.402 KB)

Abstract

Jack bean is one of beans which have 55% carbohydrate and 24% protein. It will make new market to explore jack bean as raw material component PRF (Protein Rich Flour). The aim of this research was to know the characteristic of PRF, including chemical and nutritional properties by using descriptive method. The results showed that jack bean PRF had 10,09% of water; 37,61% of protein; 4,49% of fat; 36,70% of starch (31,12% of amylose; 68,88% amylopectin); 0,57% of sugar; 2,23% of fiber and 3,04% of ash. The highest amino acid content is glutamic acid equal to 5,47%, while smallest is metionin equal to 0,32%; limiting amino acids are metionin and sistein equal to 8,51 mg/g protein; antitrypsin content 8,9% unit/g; 0,17 mg vitamine B1; 26,85 mg vitamine B2 and 56,16% of protein digestable by pepsin-trypsin enzyme.Keywords: Jack bean, protein rich flour, nutritional properties
PEMBUATAN MINUMAN FUNGSIONAL BERBASIS EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus polyrhizus), ROSELA (Hibiscus sabdariffa L.) DAN BUAH SALAM (Syzygium polyanthum wigh walp) Novitha Herawati; . Sukatiningsih; Wiwik Siti Windrati
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (765.996 KB)

Abstract

Minuman fungsional harus memenuhi dua fungsi utama pangan yaitu memberikan asupan gizi serta pemuasan sensori seperti rasa yang enak dan tekstur yang baik. Minuman fungsional berbasis kulit buah naga merah, rosela dan buah salam secara empiris sudah banyak diketahui memiliki efek yang menyehatkan bagi tubuh. Tahapan pelaksanaan penelitian pembuatan minuman fungsional berbasis ekstrak kulit buah naga merah, rosela dan buah salam ini tersusun atas tiga tahapan. Kandungan kimia betasianin pada kulit buah naga merah 186,90 mg/100g. Antosianin buah salam 38,00 mg CyE/100g dan rosela 32,3 mg CyE/100g. Aktivitas antioksidan bahan dasar kulit buah naga 53,71%, rosela 54,30% dan buah salam 54,85%. Hasil pengujian organoleptik menunjukan sampel p6 (50% kulit buah naga, 10% rosela dan 40% buah salam) merupakan formulasi terbaik. Karakteristik fisik yang dimiliki oleh minuman fungsional p6 diantaranya pH sebesar 3,69, kecerahan (L)23,8 dan oHue (oH) 345,76. Kandungan kimia yang dimiliki minuman fungsional ini meliputi betasianin 350,37 mg/100g, antosianin 54,75mg CyE/100g, vitamin C 242,00 mg/100g dan aktivitas antioksidan 68,97%. Penurunan mutu betasianin dan aktivitas antioksidan pada minuman fungsional (50% kulit buah naga, 10% rosela dan 40% buah salam) selama penyimpanan suhu dingin (5-10oC) dan suhu ruang. Penurunan betasianin penyimpanan suhu dingin dari 100% turun menjadi 83,21%, sedangkan pada suhu ruang dari 100% menurun hingga 50,29%. Penurunan aktivitas antioksidan penyimpanan suhu dingin dari 68, 97% hingga 59, 45% dan pada suhu ruang penurunan dari 68, 97% hingga 37, 86%. Hasil penelitian menunjukan minuman formulasi kulit buah naga 50%,rosela 10% dan buah salam 40% lebih baik digunakan dalam pembuatan minuman fungsional, karena mengandung antioksidan dan warna yang lebih menarik serta disukai oleh panelis.Keywords: Kulit buah naga, rosela, buah salam, minuman fungsional
SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN YANG DIBUAT DENGAN VARIASI LAMA PENGADUKAN DAN WAKTU AGING Triana Lindriati; . Djumarti; Lusinda Munika Sari
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.127 KB)

Abstract

Making artificial rice is an important step in the framework of the national food security program. Study is divided into two parts, where Research I was varying the time of stirring and Research II was studying aging time. Stirring and aging should be studied because it affects the pragelatinisation process. The results showed that the time of stirring on artificial rice significantly affect rehydration power, dispersed material, and swelling power. While the aging time effect on the brightness, power rehydration, dispersed material, and swelling power. In organoleptic parameters, stirring has no effect on the value, preverences of color, flavor, aroma, appearance, and overall. While the aging time affects the value appearance and overall. Artificial rice which has the most excellent consumer acceptance is that the long treatment of 20 minutes stirring and 3 days aging time. Artificial rice stirring at 20-minute treatment has a brightness value of 52,8; 141,2% power rehydration; dispersed material 4,1%; and swelling power 244,2%. While artificial rice with 3 days aging treatment has the lightness value of 50,9; power rehydration 78,9%; 13,6% dispersed material; 234,3% swelling power.Keywords: artificial rice, MOCAF, pragelatinisation, consumer acceptance
SENYAWA FITOKIMIA PADA COOKIES JENGKOL (Pitheocolobium jiringa) Thomas Ghozali; Supli Efendi; Hendra Abdul Buchori
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.448 KB)

Abstract

The aims of the research were determine the proper comparison between jengkol flour and wheat flour in making cookies as a result of differences in temperature roasting, and determine the response to that produced both chemical and organoleptic as well as the existence of multiple phytochemical compounds. Research methods were conducted preliminary research and primary research. Early research was included analysis of jengkol, determined the best comparison of jengkol and wheat flour for cookies making. The experimental design used in this study randomized block design with three factorial design and three times replication. The variables were used roasting temperature (Y) with three level i.e Y1 (150°C), Y2 (160°C), and Y3 (170°C); the periode of roasting (X) with three levels i.e X1 (1:1), X2 (1:3), and X3 (1:5). Based on sensory evaluation showed that X3Y2 was preferred for 160°C roasting temperature with comparisons of jengkol flour and wheat flour 1:5. Phytochemical compounds in the cookies were detected phenolics, flavonoids, alkaloids, steroids, saponins, and tannins.Keywords: flour, jengkol, roasting temperature, phytochemical compounds
KAJIAN DEBIT DAN SEDIMENTASI DI KAWASAN HULU SUB DAERAH ALIRAN SUNGAI (DAS) KOMERING SUMATERA SELATAN Satria Jaya Priatna; M. Edi Armanto; Edward Saleh; Dinar Putranto; Fauzanul H. Fikry
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.92 KB)

Abstract

This study aims to identify and know the discharge of water and sedimentation in the area Upper of Sub-Das Komering South Sumatera. The results of study indicate the biophysical conditions of the majority Sub-watershed upstream relative Komering particularly disturbed hydrological conditions, which thought caused by the expansion of the clearing for various activities with land use patterns that are less appropriate. The average value river discharge of water in Sub watershed Komering ranged from 0.89 to 1566.51 m3/second. The average value of the largest river discharge in the river there Komering, while the average value of the smallest river discharge in the river there Kejantor. Total sediment load in each sub-sub Komering upstream watershed is approximately 140,721.73 tons / day, but the sediment load in rivers measured at the main Komering only about 128,579.14 tons / day then there is still a difference of approximately 12142.6 tons / day , is expected because of the large load of sediment that settles on the way of water from upstream into the river Komering.Keywords: discharge of water , sedimentation; Komering watershed
FORMULASI MINUMAN BST (BREAKFAST STARCHY TUBER) BERPREBIOTIK DARI PATI RESISTEN TIPE II (RS2) KENTANG DAN UBI JALAR Nurma Handayani; Jay Jayus; Herlina Herlina
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (254.783 KB)

Abstract

Potato and sweet potato starch were formulated to be a product of BST exhibiting prebiotic activities. The BST were developed under different rasio of potato and sweet potato starch (A1 = 25:75; A2 = 50:50; A3 =75:25). The BST dough were mixed and prepared under different temperature of mixing (B1 = 60 °C; B2 = 70 oC and B3= 80 oC). Based on the overall sensory evaluation, the best formula was of potato and sweet potato starch 75:25. However, higher values of prebiotic index and short chain fatty acid content were observed from the formula of potato and sweet potato starch of 25:75, compare to that of the rasio 75:25. The possible reason of this was that the sweet potato contain higher resistant starch. Keywords: starch, prebiotic, retention RS, prebiotic index, SCFA
EVALUASI KEAMANAN SUMBER AIR MINUM DESA MOJO KECAMATAN PADANG KABUPATEN LUMAJANG Aditya Oktavianto; Nurhayati Nurhayati; Enny Suswati
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.737 KB)

Abstract

Little known about the safety of natural water on enteric mikroflora population at Mojo Village Padang Distric Lumajang Regency. We assessed the population of enteric microflora i.e Salmonella and Eschericia coli in the wellspring. We performed a randomized sampling to evaluate the population of Salmonella and Eschericia coli of three natural water resource at Mojo Village. There were Jirun, Kali Tengah and Sumber Suko water resource. Medium to colony identification were used Salmonella Chromogenic Agar (SCA) and Enteric Hektoin Agar (HEA). SCA resulted blue colony for Eschericia coli and magentha or violet colony for Salmonella. While HEA resulted orange colony for Eschericia coli and green for Salmonella. 250 mL of natural water was used to growth the enteric microflora. We observed three water resource of Mojo Village contain enteric microflora. The enteric microflora population was up to 2 log10 CFU/mL (more than 10 CFU/mL). These was a fantastic population, because enteric population must no growth on drink water. Assuming the enteric microflora come from fish faecal, because at the surrounding of water resource growth the fish. Three water resource at Mojo Village were no safety to used as drink water if without water treatment. The enteric microflora can dextructed by using filtration and UV treatment or thermal process example water boiling.Keywords: Jirun, Kali Tengah, Sumber Suko, Salmonella, Eschericia coli, water resource

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