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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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APLIKASI BIOKOMPOS STIMULATOR Trichoderma spp. DAN BIOCHAR TEMPURUNG KELAPA UNTUK PERTUMBUHAN DAN HASIL JAGUNG (Zea mays L.) DI LAHAN KERING Wawan Apzani; I Made Sudantha; M. Taufik Fauzi
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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The objective of this research was to investigate the effect of applying biocompost stimulated by Trichoderma spp. and biochar from coconut shell on the growth and yield of maize (Zea mays L.) in the dryland of Akar-akar village, Sub-district of Bayan, North Lombok. A field experiment had been carried out from August to December 2014 by using Split Plot design and Randomized Completelly Block Design (RCBD) with two factors namely biocompost and biochar. The biocompost as sub plot was applied at the rate of 0, 5, 10, 15, 20, or 25 tonnes/ha; whereas the biochar as mai n plot was applied at the rate of 0 or 20 tonnes/ha. The treatments were replicated three times. The result showed that biocompost stimulated by Trichoderma spp. could significantly increase the growth and yield of maize. The application of biocompost at the rate of 15 tonnes/ha could increase the growth and yield of dry shelled maize till 6,2 tonnes/ha.Keywords: biocompost, biochar, growth, yield, maize

EVALUASI SIFAT PREBIOTIK SERAT PANGAN TIDAK LARUT AIR (STLA) TEREKSTRAK DARI TEPUNG BUAH PISANG AGUNG DAN PISANG MAS Nurhayati Nurhayati; Ahmad Nafi'; Yulita Nur Pratiwi
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Bananas have potential to be developed as a functional food prebiotic because it contains a resistant starch and dietary fiber. The raw banana contains 50% of resistant starch type II and 14.52% of dietary fiber. The aim of the research was to evaluate prebiotic properties insoluble dietary fiber (IDF) extracted from agung and mas banana flour. The banana flour produced from agung and mas variety used controlled fermentation by Brevibacillus brevis for 24 hours at room temperature. The IDF was extracted by using enzyme method. The prebiotic properties were evaluated based on their resistance to gastric acid hydrolysis, their capable to increase survival of probiotic bacteria (Lactobacillus acidophilus) and decrease pathogenic bacteria (enteropathogenic Eschericia coli/EPEC). The results showed that process fermentation of banana flour increased IDF content of mas and agung banana flour. The IDF of fermented mas and agung banana flour were more resistant than non-fermented mas and agung banana flour by hydrolysis gastric acid and increase the survival of L. acidophilus, but decreased the survival of EPEC.Keywords: banana, insoluble dietary fiber, prebiotic properties

MODEL SISTEM DINAMIK KETERSEDIAAN SINGKONG BAGI INDUSTRI TAPE DI KABUPATEN JEMBER Bambang Herry Purnomo; Ahmad Subayri; Nita Kuswardhani
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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As we know, fermented cassava (TAPE in indonesian language) is one of popular food in Jember Regency. There are a lot of fermented cassava industry at Jember Regency. One of the major problem for fermented cassava industry is decreasing of cassava production. The aim of this research was to design a dynamic system model of cassava availability for fermented cassava industry using dynamic system methods. Model of cassava availability consist of 3 sub models; model of supply, model of consumption and model of industrial demand. Based on simulation results it was known that in 2004-2013 the availability of cassava continues to decrease.The decreasing happenned because tape industry is only able to produce 60% of its maximum capacity. Therefore, it is needed to build scenarios that meet the needs of cassava for tape industries. The result shows four scenarios orientated to the model; 1. Scenario partnership, on this scenario the need of cassava for fermented cassava industry can be met, but make the needed cassava for consumption not fullfilled; 2. partnership scenario and acreage extension plant out as big as 2% per year, this scenario can't meet the need cassava for fermented cassava industry up to next 10 years; 3.The third scenario, partnership scenario and productivity step-up as big as 20 kw/ha is not overdose give influences even have can meet the need cassava next 10 years. The fourth scenario, partnership scenario and combined scenario, combination of scenarios 2 and 3, can supply cassava for the next 10 year.Keywords: Dynamic System Model, production, availability, scenario

MODEL SISTEM DINAMIS PENILAIAN KINERJA AGROINDUSTRI TEMBAKAU DI PT GADING MAS INDONESIA TOBACCO M. Amirul Ghifarri; Bambang Herry Purnomo; Noer Novijanto
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

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Performance is a very important aspect the survival of a company. Optimalize performance of a company is the key of existence. Gading Mas Indonesia Tobacco (GMIT) company is one of the companies in Jemer Regency that export Besuki Na-Oogst tobacco leaf to many countries. One effort, GMIT company to increase competitiveness is assessing performance. To improve its performance, GMIT company declareobjectives in the Work Plant and Budget Based of result in 2014, value of benefict and rendemen has not been reached. This condition requies the evaluation of the performance assessment approach that can improve performance of the company. The aim of this research is build a system dynamic model for performance assesment in GMIT company. The method used in this research is dynamic system method. The approach with this method can determine the behavior of importance variables that change ver time. Simulations done by creating a model based on company’s success area and start in 2015 until 2021. Model was developed by simulatting in several scenarios alternative, optimistic, moderate and pessimistic. Based on the result of data analysis known that the best policy scenario is an optimistic scenario. Optimistic scenario has an average value of dekom production 1463.3 quintals above the basic scenario of 1247.8 quintals per year. The average value of the highest profit of Rp. 4.856.431.700 above the average value of the basic scenario profit of Rp. 4.583.563.100. The average value of the highest employee capabilities with 8.21 point above the base scenario with a value of 6 points.Keywords: performance, PT. GMIT, system dynamic

KARAKTERISASI TEPUNG BUMBU BERBASIS MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN MAIZENA DAN TEPUNG BERAS Muhammad Afifudin Anwar; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Spice flour is one of the ready-made products are produced from a mixture of flour and seasoning. The base material used are MOCAF (Modified Cassava Flour), cornstarch, rice flour and food additive or seasoning. The aims of this study are to determine influence of the addition of cornstarch and rice flour on the spice flour from MOCAF and its application on fried tempeh products and the addition of cornstarch and rice flour from effectiveness test from physical and chemical characteristics and the application in the spice flour products fried tempeh. Design experimental that used to this study was using Complete Randomized Design (CRD) one factor. The formulas i.e. MOCAF with 50% concentration added cornstarch (30%, 25%, 20%, 15% and 10%) and rice flour (10%, 15%, 20%, 25% and 30%) and spice flour were used to. The result show is a the best formulation consisted of fried tempeh products and spice flour using MOCAF 50%, cornstarch 30 % and rice flour 10% with characteristic of viscosity 8.05 mp; WHC 90.93%; OHC 109.77%; ash content 6.06%; protein content 1.80%; and starch content 81.67%. The characteristic of fried tempeh result in lightness (L*) 57.82; adhesiveness 48.78%; moisture content 14.99% and fat content 30.11%. in sensory evaluation the most acceptable colour of fried tempeh was 3.88 (heading like), aroma 3.84 (heading like), 3.68 (heading like), favorite texture 3.32 (kinda like) and overall 3.68 (heading like). Keywords: Spice flour, MOCAF, cornstarch, rice flour

KARAKTERISTIK MIE KERING TERBUAT DARI TEPUNG SUKUN (Artocarpus altilis) DAN PENAMBAHAN TELUR Utiya Listy Biyumna; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Dry noodle is dry food product that is usually made from wheat flour with food ingredients and food additives permitted. Breadfruit is a high carbohydrate of food as much as 78.9% if the breadfruit was bundled. High carbohydrate content in breadfruit flour can be used as a substitute food in noodle, but the protein content is low, it is necessary to add foods containing high protein, such as egg. The purpose of this research was to know the best influence and formulation on physical, sensorial and chemical characteristics of dry noodles substituted by breadfruit flour and egg. Design experimental in this research was used Completely Randomized Design (CRD) arranged as factorial with two factors, first factor (A) were ratio of wheat flour and breadfruit flour which include A1 (90% of wheat flour and 10% of breadfruit flour), A2 ( 80% of wheat flour and 20% of breadfruit flour) and A3 (70% of wheat flour and 30% of breadfruit flour, while the second factor (B) was addition of egg include B1 (5% of egg), B2 (10 % of egg) and B3 (15% of egg). The best treatment was dry noodle which made from 90% of wheat flour : 10% of breadfruit flour and 15% of egg. The best characteristic of dry noodle has 11.72% protein content, moisture content 9.55%, ash content 0,58%, fat content 1.12%, carbohydrate 77.04%, lightness 62,58, elasticity 26.60 kg/s2, cooking loss 7.11%, power rehydration 151,36%; likes of color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like). Keywords: dry noodle, substitution, breadfruit flour, egg

INAKTIVASI ENZIM PROTEASE PADA PUREE EDAMAME (Glycine max) MENGGUNAKAN TEKNIK PULSED ELECTRIC FIELD (PEF) Mila Damanik Ariyantini; Mukhammad Fauzi; Jayus Jayus
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Edamame (Glycine max) is easily damaged due to suspected enzyme content and microbial activity, so the ingredients must be consumed directly after blanching process. Selling value of rejected edamame is very low while the nutritional content is still quite good. To increase the edamame selling value, an alternative processing is needed which could maintain the edamame shelf life. The alternative way is creating edamame puree which has a longer shelf life without damaging the characteristics of edamame puree. Preservation of edamame puree was done by enzyme inactivation using Pulsed Electric Field (PEF) method. The results showed that PEF treatment could inactivate protease enzyme up to 88,5%, microbe 80-89%, antioxidant activity 44,5% and color 2,43%. The activity of edamame protease enzymewas significantly decreased at 45 kV voltage treatment; 30 seconds (0.38 mMol/minutes). Total microbial in puree edamame significantly decreased at 40 kV voltage treatment; 10 second (2,849 log Cfu / ml) and 40 kV voltage control; 20 second; 40 kV; 30 second; 45 kV; 10 second; 45 kV; 20 second; And 45 kV; 30 second (not growing). Antioxidant activityof edamame puree after PEF treatment was significantly decreased at 45 kV; 30 seconds (5.43%). In addition, treatment of PEF also maintains the hue angle puree edamame color remains in a yellowish greenish marked by a fixed value of susceptible 126 – 162. The value of hue angle edamame puree before and after PEF treatment ranged from 153.76 - 150.02. Keywords: edamame, puree edamame, protease enzyme, PEF technique

KELAYAKAN DISTRIBUSI DAN KETERSEDIAAN AIR BERSIH DI DESA MOJO KECAMATAN PADANG KABUPATEN LUMAJANG Mochtar Nova Mulyadi; Elida Novita; N. Nurhayati
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

The limitation to get clean water causes the community to utilize the existing water resources. One of the villages needs clean water during the dry season in Mojo Village Padang District, Regency Lumajang. The need for clean water was increasing as the population growth. The population of the Mojo Village was 3,901 people. The needs of clean water were supplied from Jirun wellspring. The Jirun wellspring was located 20 meters lower than a residential area. The government of Lumajang Regency installed a hydrant pump to solve the problem for distributing the clean water from Jirun wellspring to the residential area. The flow rate of Jirun wellspring reached 22.91 l/s. The index of clean water criticality was 3.44% namely “uncritical” that indicated Mojo Village was abundant water availability. Keywords: dongki pump, water balance

POTENSI PENERAPAN PRODUKSI BERSIH DI PETERNAKAN SAPI PERAH CV. MARGO UTOMO KECAMATAN KALIBARU KABUPATEN BANYUWANGI Elida Novita; Ida Bagus Suryaningrat; Ega Daniati
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

CV Margo Utomo dairy farm has approximately 99 cows. Livestock activities include feeding, cage cleaning, milking and livestock bathing. High feed and water requirements resultes high amounts of waste feed and waste produced. If wastewater discharged into channel, it could cause water pollution and could reduce environment. There were two types of waste water. The wastewater that disposed directly wastewater in to channel and the wastewater that settled in basin for three days. Steps of this research included field observation, secondary and primary data collection, problem identification, clean production alternatives identification, feasibility analysis and alternative selection based on priority scale of alternative clean production actions. Feasibility analysis includes technique, environment and economy. Assessment of feasibility based on assessment indicators in the form of questionnaires. This study used NPV, IRR, B / C Ratio, and PBP. There were three alternatives based clean production, that could be applied at the CV. Margo Utomo, such as biogas, water recycle , and cleaning pool for cows. Based on these alternatives, biogas was a best priority to applied in the CV. Margo Utomo dairy farm. Keywords: biogas, clean production, dairy farm, wastewater

IDENTIFIKASI SENYAWA AKTIF CRUDE EKSTRAK BUNGA LAWANG (Illicium verum) DAN UJI ANTIMIKROBIA PEMBUSUK DARI DAGING AYAM BROILER Sri Winarsih; Rena Enik Vamelia; Nia Nurlaily; Merdha Gustifa Tanzila
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Star anise is an important spicepart for human needs, commonly used as an enhancer of taste, color and aroma of the food.The purpose of this study were to identify the active compounds contained in crude extract star anise and its antimicrobial activity. In this study identified component of extract star anisewas extracted using maceration method for 24 hours. The result showed that the crude extract of star anise had 6 compounds as active compound by UPLC method i.e Orthidine E, Adriadysiolide, 8-Decene-4,6-diyne-1,2,10-triol, Chrysogedone A, Egomaketone, Lepalone. Crude extract of star anise also determined amount of total phenolic content and flavonoid content. Ethanolic extract contained 81.46 ppm of phenolic compound and 16.97 ppm of flavonoid. The crude extract of star anise about 6% concentration had highest antimicrobial activity with inhibition zone around 1.5 cm for the microbe isolated from the spoilage of broiler chicken meat. Keywords: active component, antimicrobe activity, crude extract, Illium verum

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