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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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KOMPARASI PROSES FITOREMEDIASI LIMBAH CAIR PEMBUATAN TEMPE MENGGUNAKAN TIGA JENIS TANAMAN AIR Elida Novita; Agnesa Arunggi Gaumanda Hermawan; Sri Wahyuningsih
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 (625.03 KB) | DOI: 10.19184/j-agt.v13i01.8000

Abstract

Tempe waste water contains high organic matter because the raw material used to making tempe (soybean) containing protein. If tempe waste water thrown away directly into environment, it would cause water pollution, destroy the habitat of aquatic biota and causing foul odor. One of the easy efforts to reduce the impact is using phytoremediation. The aim of this research was to know the best treatment to decrease parameter such as BOD, COD, TSS, pH, turbidity and N of the tempe waste water by aquatic plants, i.e. water hyacinth (Eg), water spinach (Ka) and water lettuce (Ki). The research was conducted in laboratory experiment scale using aquarium with length of 40 cm, width of 15 cm and tall of 25 cm to each treatment with 3 replications. The data were analyzed descriptively. It was to determined the best treatment of the aquatic plant that has highest efficiency to decrease negatively parameter of waste water quality. The result showed that the applied of water hyacinth (Eg) was the best treatment in decreasing parameter of tempe waste water quality with efficiency value, such as turbidity of 85.03%; TSS of 66.44%; COD of 59.11%; BOD of 77.91% and N of 61.77%. Keywords: phytoremediation, tempe waste water, water hyacinth, water lettuce, water spinach
TEKNOEKONOMI ALAT PEMURNI AIR MENGGUNAKAN ENERGI LISTRIK TERBUANG DI PLTMH GUNUNG SAWUR 1 LUMAJANG Dedy Eko Rahmanto; Valency Femintasari
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 (423.315 KB) | DOI: 10.19184/j-agt.v13i01.11114

Abstract

Water purification is carried out to separate water from minerals in it. One process of water purification is distillation. Water destilator require heat that can be obtained from electricity. The Gunung Sawur 1 Microhydro produces electricity for the surrounding society. But, not all electricity produced by microhydro was used. Excess of electricity from microhydro discharged into dummy load for balancing. The potency of wasted electrical energy can be used for water distillation. The purpose of this research were to make a plan about water purification using wasted electrical energy from microhydro Gunung Sawur 1 and investigate its economic feasibility. This research begun with a survey of potency of wasted electrical energy in microhydro Gunung Sawur 1. The potency of waste electrical energy as the basic to calculate the production capacity of water distillation column. Feasibility study was carried out by using NPV and B/C ratio. The result showed that the potency of wasted electrical energy in microhydro of Gunung Sawur 1 up to 66 kwh/day. The capacity of maximum power of planned distillation column was equal to the maximum power of microhydro dummy load. The production capacity of pure water was about 66 liters a day. The production of water purifier was feasible to do based on NPV value of IDR 30,121,094 and the B/C ratio value of 1.51. Keywords: distillation, microhydro, wasted energy
PROPORSI MOCAF DAN TEPUNG LARUT DENGAN PENAMBAHAN MALTODEKSTRIN PADA PENGOLAHAN COOKIES Indra Agustanugraha Pramadi; Fungki Sri Rejeki; Tri Rahayuningsih; Endang Retno Wedowati
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 (656.433 KB) | DOI: 10.19184/j-agt.v13i02.14105

Abstract

Cookies is snacks made from wheat flour. Wheat flour contains gluten which cannot be consumed by people with celiac diseases and autism. MOCAF is a modification of cassava flour that changes functional properties and can be used to substitute wheat flour. The use of MOCAF produces cookies that are hard-textured, so it is necessary to add arrowroot flour. Arrowroot flour was chosen because it contains low calories and non-gluten. Maltodextrin was used as maker crispy and binder ingredients. The research aimed were to determine the effect of MOCAF and arrowroot flour proportion and maltodextrin addition to the cookies characteristics, and determine the best alternative cookies processing. This research used factorial randomized block design with two factors. First factor was MOCAF and arrowroot flour proportion (T) with three levels (T1=100%:0%, T2=95%:5%, T3=90%:10%) and second factor was maltodextrin concentration (M) with three levels (M1=2%, M2=4%, M3=6%). Parameters research were proximate analysis, calories, yield, ability to swell, and organoleptic properties. The alternative selection used Expectation Value method. The results showed that there were no interactions between treatments on all research parameters, T treatment was significantly different on all organoleptic parameters, M treatment was significantly different on yield, fat and carbohydrate content, organoleptic properties, and the chosen treatment was T2M3 with expectation value was 8.21. Keywords: arrowroot flour, maltodextrin, MOCAF, non-gluten cookies
PENGARUH SUPLEMENTASI ISOLAT PROTEIN SORGHUM TERHADAP SIFAT KIMIA, BIOLOGIS DAN ORGANOLEPTIK BISKUIT SORGHUM Fatim Illaningtyas; Sri Istini; Sri Peni; Iim Sukarti; Fajarwati Utami
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.225 KB)

Abstract

The aims of the research were to determine the potential of isolate sorghum protein as ingredient functional food which focused on the effect of supplementation isolate sorghum protein to chemical, biological and organoleptic properties of biscuits sorghum. First phase of the application was made biscuit formula with a mixture of various wheat flour and sorghum flour (0: 100, 0:75, 0:50 and 0:25). The best formula biscuit from organoleptic test was added isolate sorghum protein 5, 10 and 15%, then the biscuit were analyzed of the chemical, biological and organoleptic properties. The results showed that the panelists preferred the formula biscuits with 25% sorghum flour. Chemical analysis showed that biscuit with sorghum isolate protein increase protein, amino acid, phenolic, and antioxidant activity. There were characteristic of biscuits with 15% isolate sorghum protein 3.8% fiber, 11.87% protein, 7.96% amino acid, 0.808 mg TAE/mg phenolic and 40.675 g/g BHA antioxidant activity. Suplementation of isolate shorgum protein increase the fiber, antioxidants and proteins content. Further more could be applied in to functional food products, such as food products for hypoglycemic, antioxidant, diabetes mellitus or for KEP patients.Keywords: isolate sorghum protein, sorghum, biscuits, antioxidants, functional food
EVALUASI EFEK KONSUMSI MIE BIJI ALPUKAT GORENG DAN OSENG BUNCIS SERTA DAGING KAMBING TERHADAP KADAR GULA DARAH PENYANDANG NIDDM Tejasari Tejasari
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 (84.716 KB)

Abstract

Diabetes mellitus (DM) is a metabolic disease related to insulin deficient and or resistant that lead to hyperglycemic or blood glucose level higher than normal value (120 mg/100mL). Prolong hyperglikemc emerging the chronic effect such as retino, nefropati, and neuropati diabetic that decrease child growth and working performace. Balance diet with bioactive compound that stimulated pancreatic function or insulin secretion is one effort for stabilizing blood glucose level. This cross sectional research were aimed to evaluate the effect of functional diet of fried alvocado seed noodles,bean, and goat flash on blood glucose level of NIDDM subject. The functional diet consumed as breakfast for two weeks decreased blood glucose by 14.1 percent.Keywords : avocado noodle, functional diet, Diabetes mellitus(DM), blood glucose level
KAJIAN KEAMANAN PANGAN BAKSO DAN CILOK YANG BERDAR DI LINGKUNGAN UNIVERSITAS JEMBER DITINJAU DARI KANDUNGAN BORAKS, FORMALIN DAN TPC Riska Rian Fauziah
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.991 KB)

Abstract

The aims of this study was to determine the food safety of meatballs and cilok which sold around University of Jember. Ramdom sampling methods was used in this study and the collected sample were 30 samples of meatball and 13 samples of cilok. Borax, formalin and TPC test was carried out in this study. The result shows that 92% of cilok sample and 17% meatball sample were detected containing borax but none detected containing formalin. In term of the sanitation, meatballs and cilok circulating in the University of Jember was still lacking due the total plate count of most sample were out of standart, more than 105cfu/g.Keywords: food safety, meatball, borax, formalin, TPC
EFEK ANTIDIARE MINUMAN FUNGSIONAL JELLY DRINK CINCAU HITAM (Mesona palutris BL) Tri Dewanti Widyaningsih; Rahma Maya Safitri
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (414.828 KB)

Abstract

In tradition Indonesian make sure that the black cincau (Mesona palustris BL) is used for traditional medicine of diarrhea. Black cincau contain bioactive compounds and soluble fibers, used as antioxidants and antibacterial ingredients. Produced functional drinks of jelly drink was a development product from black cincau. The aims of the research were to produced functional beverage jelly drink from extract of black cincau and tested its as antidiarrheal in vivo to male mice. Treatment divided into 5 groups: group I (positive control), mice ware given distilled water diarrhea, group II (control drugs), diarrhea mice were given a dose of loperamide 0.182 mg/20 g weight of mice, group III, diarrhea mice were given cincau black jelly drink dose of 80 mg/20 g weight of mice, group IV, diarrhea mice were given cincau black jelly drink dose of 160 mg / 20 g weight of mice. The results showed that the best treatment was formula 2 and result of in vivo test showed that the group of mice with cincau black jelly drink dose of 80 mg/20 g weight of mice and 160 mg/20 g weight of mice had antidiarrhea effect. These effect included of mucus or watery stool consistency/longer soft on the occurrence of diarrhea, stool consistency normal influence on the timing of the normal feces and total span of diarrhea, no significantly different (p> 0.05) with the medicines control group loperamide.Keywords: cincau black jelly drink extract (Mesona palustris BL), antidiarrheal, loperamide
KONSUMSI MINUMAN NUTRAFOSIN BERISI INULIN DAN FRUKTOOLIGOSAKARIDA (FOS) MENURUNKAN KADAR TRIGLISERIDA PENDERITA DISLIPIDEMIA Tejasari Tejasari
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 (331.214 KB)

Abstract

Food contains nutrients, including carbohydrate which has major role in energy production needed for internal and external activities. Several kinds of carbohydrate, such as inulin (fruktan) and fructooligosacharides (FOS) were proven be able to modify physiologic and biochemical process, specifically fatty acids and cholesterol metabolism. These fact showed that this both carbohydrate compounds biologically active in influencing blood lipid profile, including tryasilglycerol (TAG) or tryglycerides. Both compounds have been claimed as functional food ingredients. Health effect of inulin and FOS will be emerged if the subject has enough energy and nutrient intake. In Indonesia, clinical trial of health effect of functional food ingredient on human is difficult to be done because of problem in controlling entirely the subject food consumption. This study was done on dyslipidemic subject that fulfill inclusion requirement and willing (informed consent) to follow all experiment procedures for 21 days, with their daily food consumption pattern as usual. Dyslipidemic subjects are out patient in Subandi Hospital in Jember. Therefore, they have been given nutrition consultation from specialized medical doctor in cardiovascular diseases and from nutrition unit as well. This experiment aims to evaluate the effect of inulin and FOS intake from Nutrafosin beverage consumption on tryglycerides level of dyslipidemic whom their consumption pattern was as usual. Food consumption data was gained through 24 hours Recall Method for 3 days. Energy requirement was determined based on relative body weight (RBW). This experimental study was a clinical trial as a pararel matched pairs design. The intended sample were choosen from accesible population thru non-probability and consecutive sampling. One cup of Nutrafosin beverage contained 2 g inulin powder and 50 ml FOS that given by single blinding placebo designed to 16 dislipidemic subject for 21 days consumption orally. Tryglycerides level measurement was done at 0 days and 22th days. The tryglycerides level difference between before and after treatment from placebo and treatment groups was analyzed using statistical T-test pair at 95 % confidence interval. The result showed that Nutrafosin beverage consumption by dyslipidemic for 21 days decreased trygycerides by 18.5 percent, significantly (Tc= 1,108 < Ttab = 2,365).Kata kunci : inulin, fructooligosacharide (FOS), tryglycerides, dysl ipidemic, dietary fibreconsumption pattern
EVALUASI SIFAT PREBIOTIK SERAT PANGAN TIDAK LARUT AIR (STLA) TEREKSTRAK DARI TEPUNG BUAH PISANG AGUNG DAN PISANG MAS Yulita Nur Pratiwi; Nurhayati Nurhayati; Ahmad Nafi
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 (205.274 KB)

Abstract

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% resistant starch type II and dietary fiber (14.52%). The aim of the research were 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 insoluble dietaryfiber (IDF) content mas and agung banana. Insoluble dietary fiber (IDF) fermented mas and agung banana flour was more resistant than non-fermented mas and agung banana IDF byhydrolysis gastric acid. Insoluble dietary fiber (IDF) of fermented banana flour to increase the survival of L. acidophilus, while decreased the survival of EPEC.Key word : banana, insoluble dietary fiber, prebiotic properties
OPTIMASI PENGGUNAAN KOAGULAN ALAMI BIJI KELOR (Moringa oleifera) PADA PENGOLAHAN LIMBAH CAIR MOCAF Elida Novita; Indarto Indarto; Tris Lailatul Hasanah
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 (373.44 KB)

Abstract

The use of moringa plant seeds as a natural coagulant has economic value and environmental friendly. They also can be used to purify water, so that the seeds were able to decrease the pollution concentration of mocaf wastewater. The aim of this research was to study the ability of moringa seeds, as a natural coagulant to overcome mocaf wastewater pollution. The method was used coagulation-flocculation with coagulant dosage range of 650 mg/l untill 1050 mg/l. The variables observed were turbidity, TSS, TDS and COD. The results showed that the optimum coagulant dose and the optimum pH is 850 mg/l and pH 8 with 59,79% decreased levels of turbidity, 75,46% TSS reduction rate and 32,55% COD reduction rate level. However the TDS values after treatment was greater than the TDS value before. It can be conclude that the use of Moringa seed powder was effective sufficiently as a coagulant for mocaf wastewater.Keywords: kelor seeds, liquid waste mocaf, turbidity, TSS, TDS and COD

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