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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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PENGARUH KONSENTRASI Na-CMC (Natrium-Carboxymethyl Cellulose) TERHADAP KARAKTERISTIK COOKIES TEPUNG PISANG KEPOK PUTIH (Musa paradisiaca L.) PREGELATINISASI Valentine Valentine; Anita Maya Sutedja; Yustinus Marsono
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.622 KB)

Musa paradisiaca L. processed into banana flour can increase the diversification of banana utilization and improve its economical value. One of the diversified product of banana flour is cookies. Utilization of banana flour as the raw material can cause a sense of starchy cookies on the product, so it has to do pregelatinized. Pregelatinized of banana flour do with a steam treatment and maintain the steam temperature at 73oC±3 for 20 minutes. Replacement of wheat flour with pregelatinized banana flour will reduce gluten, to produce cookies with texture is very friable and sandy mouthfeel. In this study examined the addition of hydrocolloid Na-CMC (Natrium-Carboxymethyl Cellulose) to replace the role of gluten. The aim of this study was to determine the effect of concentrations of Na-CMC and determine the concentration of Na-CMC which produces of cookies with white kepok banana (Musa paradisiaca L.) pregelatinized flour acceptable to panels. Concentrations treatment of Na-CMC resulted in significant effects (α=5%) due to an increase of concentration 0,00-1,50% on the physicochemical characteristics (moisture content, specific volume, power broken and color) and sensoric properties (color, taste, aroma, broken power and mouthfeel). Cookies Musa paradisiaca L. Pregelatinized Flour with concentrations of Na-CMC 1.50% give the best characteristic, with the water content of 2.66%; specific volume of 3.87 ml/g; hardness of 2855.06 g/cm; lightness 62.93; redness 7.05; yellowness 19.73; chroma 21.08; hue 73.33; and sensoric score for color, taste, aroma, hardness and mouthfeel with each score 5.93; 5.87; 6.00; 6.19 and 5.97, out of score level 1 to 7 respectively.Keywords: cookies, white kepok banana pregelatinized flour, Na-CMC

SISTEM LELANG DAN SISTEM SWAKELOLA DALAM MANAJEMEN IRIGASI DI TINGKAT JARINGAN TERSIER (Studi Kasus di Sistem Irigasi Desa Kalirejo, Kudus, Jawa Tengah) Mohammad Rondhi; Yasuhiro Mori; Takumi Kondo
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.827 KB)

Irrigation is one of impartant factors in increasing land productivity. In Java government has established irrigation dam to boost food production especially paddy in the period 1950-1980. After that period, governments found its difficulty to fund the recurring costs of irrigation. The government policy has changed from establishing new reservoir to managing water irrigation. In Central Java, irrigatioan water management has changed by the time, especially in tertiary canal. It was manged by ulu-ulu before 1976, then changed to dharma tirta by swakelola system. In 1990s government has been united the water management in tertiary canal by legalizing water organization through generating water usage association (Persatuan Petani Pemakai Air – P3A). Started from 2005 some farmer tried to apply another system that is called lelang system. However explanation of these syetems is still not clear. Therefore, the objectives of this research are (1) to define the lelang system and swakelola system in water management, (2) to distinguish advantages and disadvantages of the two systems. Research was counducted in Kalirejo Village, Kudus District, Central Java Province. In the village some P3As has been applying swakelola system and another P3A has applying lelang system. Decriptive and comparative analysis with institutional approach was apllied to respond objectives of this research. The results show that lelang system is irrigation water management that the board member is selected by auction, where the highest biddest becomes chairman of P3A. The auction is conduted in general meeting, where initial bdding is decided by agreement between farmer and P3A candidate that facilitated by village. The money is allocated to establish agriculture infrastructure such as road agriculture, agriculture bridge, drainage infrastructure and so on. Water fee by farmer is also decided in the meeting. In the swakelola system selection of board member (including chairman of P3A) is decided by discussion. Then, payment in advance is not required, in deed the agriculture infrastructure would be provided by after receiving water fee from farmer. The advantages of lelang system is availability of money in advance that is important to provide agriculture infrastructure, whereas the disadvantages of the lelang system is its potential in poor water management (especially in maintaining tertiary canal and other additional task). This is due to possibility of board member of P3A who are not farmer which low experience and knowledge to manage water irrigation on that field. The advantage of swakelola system is board member comes from farmer who has good knowledge and understand in field condition, while the disadvantage of swakelola system is low possibility in providing agriculture infrastructure, especially in poor finance management.Keywords: water management, institutional appoarch, swakelola system, lelang system

KARAKTERISASI FENOTIPIK UBI KAYU (Manihot esculenta Crantz) LOKAL SUMATERA BARAT Nova Reskhi Firdaus; PK. Dewi Hayati; Yusniwati Yusniwati
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

This research was conducted from October 2015 through March 2016 in four districts in West Sumatera. The aim of this research was to obtain initial information about the phenotypic variability of cassava accessions in West Sumatra. A survey was conducted in four centres of cassava production in West Sumatra : Koto Tangah, Padang; Batang Anai, Padang Pariaman; Pariaman Selatan, Pariaman; Tilatang Kamang, Agam. Phenotypic characterization was performed of leaves, stem, and tubers, as well as the chemical characterization of cassava tubers. The 15 cassava accessions showed narrow to wide phenotypic variability in leaf, stem and tuber characteristics. Cluster analysis based on qualitative and quantitative characteristics resulted in four groups of cassava with 50 % similarity. A similar result was found based on just quantitative characteristics, whereas using just qualitative characteristics resulted in just three groups.Keywords: Cassava, accessions, characterization, phenotypic, cluster

EVALUASI EFEKTIVITAS PROSES PRODUKSI KARET REMAH DAN RIBBED SMOKED SHEET BERDASARKAN NILAI OVERALL EQUIPMENT EFFECTIVENESS (OEE) Tanto Pratondo Utomo; Erdi Suroso; Harun Al Rasyid; Muhamad Pandutyas; Adven Bangun Sihite
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Performance and productivity of natural rubber agroindustry could be determined by its overall equipment effectiveness (OEE) value because OEE is the best way to monitor the production efficiency which consisted of availability ratio (AR), performance efficiency (PE), and quality rate (QR). . By using the OEE, the Standard Indonesia Rubber (SIR) and Ribbed Smoked Sheet (RSS) Factory find the sources of its productivity loss. The aim of this research were to determine the OEE of RSS Rubber Factory and its source of productivity loss. This research was conducted in one SIR 3 and one RSS Factory in Lampung Province. The research was conducted by field survey. The primary and secondary data collected was analyzed descriptively and were presented in tables and diagrams. The result showed that the average OEE of SIR Factory was 71.68 percent which was consisted of 89.58 percent of AR, 80.29 percent of PE, and 99.81 percent of QR; meanwhile OEE RSS Factory was of 46.47 percent that consisted of 95.92 percent of availability ratio, 48.42 percent of performance effciency, and 99.97 percent of quality product . The performance efficiency was the lowest among three components of RSS Rubber Factory OEE. This low value of performance efficiency showed that the speed of the production process is far from predetermined or designed production speed rate. Keywords: OEE, rubber factory, SIR 3, RSS

INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY Ertriani Anindya Meiflorisa; Tejasari Tejasari; Giyarto Giyarto
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS FRUIT LEATHER PISANG AMBON (Musa paradisiaca S.) DENGAN PENAMBAHAN GULA DAN KARAGENAN Ages Dwiga Marzelly; Triana Lindriati; Sih Yuwanti
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Fruit leather is a fruit product that has been destroyed and then dried using an oven, so as to form a thin sheet that can be rolled. Fruit leather is generally a thin sheet with a thickness of 2-3 mm, 10-20% water content, plastis texture, was a consistency and a specific taste according to the type of fruit used. Ambon banana has a low pectin content that requires a gel-forming agent to produce the desired texture. One of the commonly used gelling materials is carrageenan. Carrageenan is one of the seaweed derived hydrocolloids that have the ability to form gel and can improved the texture of the product. Carrageenan in gel form must have a dehydrating compound. The common dehydrating agent is sugar. Sugar is a material that can attract water molecules that bind to carrageenan molecules, so that sugars can make a solid gel. The purpose of the study to determine the effect of additional sugar and carrageenan concentration on physical, chemical, and sensory characteristics of fruit leather of Ambon banana and to determine the amount of additional of sugar and carrageenan concentration according to sensory data to produce fruit leather with good sensory characteristics. This study used Completely Randomized Design (RAL) consisting of two factors and three replications. The first factor is the percentage of sugar consisting of 5%, 10%, and 15%. The second factor is the percentage of carrageenan consisting of 0.3%, 0.6%, and 0.9%. Tests carried out include physical characteristics (lighness, texture, tensile strength, and elongation), chemical characteristics (moisture content and ash content), as well as sensory characteristics (color, taste, aroma, texture and overall). The data obtained is processed using a fingerprint analysis analysis of variance using Minitab program V.1.7. If there is a significant difference or influence, then a tukey test on test level α ≤ 5% is used. The result of this research showed that the production of fruit leather of banana Ambon with the concentration of sugar and carrageenan added has a significantly characteristic sensory taste and texture, while no significant effect on the sensory characteristics of color, aroma, overall, physical characteristics (lightness, texture, elongation and tensile strength) and chemical characteristics (ash and water content). Determination of the best treatment in this study was found in A2B1 treatment using 10% sugar concentration and 0.3% carrageenan with a very liking assessment as follows 3% color; aroma 13%; 17% texture; 13% taste; and overall 13% with a total value of 59%. Keywords: caragenan, fruit leather, sugar

KARAKTERISTIK ROTI TAWAR KAYA SERAT YANG DISUBSTITUSI MENGGUNAKAN TEPUNG AMPAS KELAPA Deni Antra Pusuma; Yhulia Praptiningsih; Miftahul Choiron
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Indonesia's wheat imports reached 7.49 until 8.10 million tons or ranked second world after Egypt based on data from the Department of Agriculture of the United States (USDA) in the year of 2014/2015/2016. By 2020, projected wheat imports will be increase threefold from the previous year. The consumption of wheat flour in bread production could be decreased by coconut dregs flour as substitute of wheat flour. The research was formulated the fiber-rich white bread using wheat flour and coconut dregs flour with ratio 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%. The aim of this research was to know the physical, chemical, sensory properties and crude fiber content of white bread with good quality and high preference. The result showed that the substitution of coconut dregs flour was 10%. The bread had an inner and outer texture of 54.80±0.8 g/10 mm and 195.03±0.86 g/10 ml; lightness of 23.64; loaf volume bread of 147.27±1.4%; uniform slice appearance; moisture content of 39.07±0.12%; ash content of 1.47±0.15%; protein content of 9.59±0.3%; fat content of 6.13±0.49%; carbohydrate content about 44.11±0.72%; crude fiber content about 5.69%; score of preference color, aroma, taste, texture and overall respectively about 5.37; 5.30; 5.27; 5.50; 5.43 (rather like to like). Keywords: coconut dregs flour, crude fiber, white bread

KARAKTERISASI SELAI OLES KORO PEDANG (Canavalia ensiformis L.) DENGAN VARIASI PENAMBAHAN SUSU FULL KRIM Ahmad Nafi'; Carolina Hendra Puspita Maqdiz; M. Maryanto
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Peanut butter is one type of jam that favored by the people. The raw materials of peanut butter such as peanut has a high enough consumption rates but this consumption is not always followed by its productivity. The alternative ingredients in the process of peanut butter production can be substituted by jack bean cause it has lower economic value and good nutrition, but its utilization is still limited. The Utilization of jack bean into a jam requires an additional ingredients to improve its physical, organoleptic and chemical characteristics. Therefore, the additional ingredients that can be used in the production process of jack bean butter is a full cream milk. The purpose of this research is to know the effect of the addition of full cream milk and the amount of its addition to get a good physical, chemical and organoleptic characteristics of jack bean butter.The addition of full cream milk as much as 5%, 7.5%, 10%, 12.5%, and 15% of the total water mix and jack bean flour. The results showed that the addition of full cream milk increased the spreadability of jack bean butter, but not affected the lightness. The addition of full cream milk could increase the value of fat, protein and ash content, however this addition reduced water and carbohydrate content. It was improved the acceptance of organoleptic. Addition 12.5% full cream milk was the best treatment with the lightness 70.72; spreadability 15.90 cm; water content 33.12%; fat content 25.08%; protein content 22.14%; ash content of 0.81%; carbohydrate 18.85%; the preferences of color, flavor, taste, spreadability and overall respectively 4.92; 4.64; 5.08; 5; 5.04 (rather like to likes). Keywords: full cream milk, jack bean, peanut butter

IDENTIFIKASI RISIKO PADA OKRA MENGGUNAKAN FAILURE MODE AND EFFECT ANALYSIS (FMEA) DI PT. MITRATANI DUA TUJUH DI KABUPATEN JEMBER Ida Bagus Suryaningrat; Wiwik Febriyanti; Winda Amilia
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Post-harvest is an activity processed from harvesting to becoming a product. Post-harvest handling aims to maintain the quality and minimize the loss of the agricultural product. Post-harvest loss of okra is the reduction of the okra harvest amount from picking up to transporting process. Many factors can cause the post-harvest loss of okra. This study aimed to determine the causal sources of the okra loss. This study used FMEA and fishbone diagram. Fishbone diagram was used to identify the causes of the okra loss in a fishbone skeleton. FMEA was used to give the value on the causes of the okra loss by assessing the severity, occurrence and detection to get the RPN value. The RPN value was used to rank the potential causes of the loss. From the result of the study, it was found that there were 4 main factors causing the okra loss which had the RPN value above the RPN critical value. It were lack of picker accuracy and training or counseling, handling pets and diseases, and age factor of picker. Keywords: fishbone diagram, FMEA, okra, post-harvest loss

AKSELERASI PRODUKSI MOROMI MENGGUNAKAN INOKULUM Pediococcus halophilus FNCC 0033 DAN Zygosaccharomyces rouxii FNCC 3008 Jay Jayus; Etika Hanif Rosyidawati; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

The increasing of consumer demand has forced the small scale soy sauce factories to expand the quality and quantity of their production. However, they have a major problem on the duration of spontaneous fermentation for the production of moromi which take at least 2 months time. Therefore, an effort to shorten the fermentation time is proposed in this study by the applications of controlled fermentation using protease producing microbes. This study was aimed to compare the spontaneous and controlled fermentation of moromi using a single P. halophilus FNCC 0033 as well as a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 as the inoculum for extended fermentation process of soybean in salt solution at pH 8.0. The quality parameter of moromi observed were pH, dissolved protein, total nitrogen, microbial count, and sensory evaluation by expert panelist. The result showed that controlled fermentation of moromi using both single P. halophilus FNCC 0033 or a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 could shorten the duration of moromi fermentation time, from usually 8 weeks becomes 2 weeks only. The highest dissolve proteins content was detected in the moromi prepared by a single P. halophilus FNCC 0033 rather than its combination with Z. rouxii FNCC 3008. Moreover, result of sensory evaluation showed that P. halophilus FNCC 0033 fermented moromi exhibit more acidic flavor, indicating the ability of this lactic acid producing bacteria in producing both protease and lactic acids during the fermentation activity. Keywords: moromi, Pediococcus halophilus, soy sauce, Zygosaccharomyces rouxii

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