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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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MODIFIKASI GERGAJI TANGAN ELEKTRIK UNTUK MEMOTONG MATA TUNAS TEBU (Saccharum offichinarum L) Siswoyo Soekarno; Sakli Petiet Isbi Kurniawan; Setyo Harri
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Generally the multiplication of sugarcane was conducted by cutting. The latest methods in sugarcane plant propogation using methods budchip. Criteria that must be met from the seed cane chunk with budchip methods, namely: (1) the buds are not injured, (2) has a root cuttings. This study aims to make design and performance testing of sugarcane buds mower. Stages of research: (1) identification of problem, (2) design, (3) assembly , and (4) testing machine includes functional testing and testing elemtary. The results showed that buds cane cutting machine has a capacity 1900 shoots/hour and Yield efficiency of 92.3%. Break-event point (BEF) has been achieved when producing 321.071,4 buds during 33 days.Keywords: bud chip, cutting capacity, cutting results, effisiensi, and analysis economy
PENGARUH PEMBERIAN NAUNGAN DAN MULSA TERHADAP KADAR AIR TANAH DALAM PRODUKSI TANAMAN BAWANG MERAH PADA MUSIM PENGHUJAN Rohman Wakhid; Suhardjo Widodo; Muharjo Pudjojono
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Onion (Allium ascalonicum L.) has a high demand and need, but it has not beenfollowed by an increase in production. This is due to the limitations of cultivation and to avoid the rainy season. Therefore, the need for shade and mulch to the planting medium that aims to control soil moisture and increase the production of onion plants effectively and efficiently. The study was conducted 7 shade and mulch treatments with 3 replications. Production control treatment weighing 70 grams and the amount of 18.7 tubers with soil moisture content (SMC) 35.8%; black-silver plastic mulch treatments weight of 426.7 grams the amount of 122.7 tubers SMC 34.4%; transparent plastic mulch treatments weight of 556.7 rams the amount of 174 tubers SMC 33.4%; silver plastic mulch treatments weight of 443.3 grams the amount of 130.7 tubers SMC 33.8%; paranet shade treatment weight of 80.7 grams the amount of 22.7 tubers SMC 35, 4%; straw mulch treatments weight of 46.7 grams theamount of 12.7 tubers SMC 36.5%; and vegetative shade treatment weight of 173.7 grams the amount of 51.3 tubers SMC 34.8%. Onion production in the rainy season can be done with plastic mulching.Keywords: providing shade and mulch, soil moisture content, production
KARAKTERISTIK ES KRIM SUSU KACANG TUNGGAK (Vigna unguiculata L.) DENGAN VARIASI JUMLAH KARAGENAN DAN WHIPPING CREAM Yhulia Praptiningsih; . Tamtarini; Anisa Rahma
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Ice cream could be make from cowpea milk. The making of ice cream was need stabilizer, emulsifier and foaming agent. The most widely used of stabilizer was carrageenan, and the emulsifier and foaming agent was whipping cream. The purpose of this study was to determine the appropriate amount of carrageenan and whipping cream to produce the good properties and high preference of cowpea milk ice cream. The research was conducted by Randomaized Complitely Block Desain with 2 factors. The first factor was the amount of carrageenan (0,1%, 0,3%, 0,5%). The second factor was the amount of whipping cream (10%, 20%, 30%) from the volume of milk, and repeatly 3 times. The observation were the overrun, brightness (colour reader), texture (pnetrometer), melting rate and sensory properties (the preference of color, texture, flavor and overall). The good properties of ice cream produced by adding of 0,5% carrageenan and whipping cream 30%. The ice cream had overrun 51,39%; texture 42,60 mm/10s; melting rate 13,47%/15 minute; brightness 89,28; the preference score of color, texture, flavor, and overall respectively 3,84; 3,92; 3,88 and 3,96 (rather like to like).Keywords: ice cream, cowpea milk, carrageenan, whipping cream
OPTIMASI KONDISI FERMENTASI PADA PEMBUATAN MINYAK KELAPA (Cocos nucifera L) DENGAN MENGGUNAKAN Saccharomyces cerevisiae Willy Pranata Widjaja; Bonita Anjarsari
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Research has been done on the optimization of fermentation conditions for the manufacture of coconut oil from coconut meat slurry using Saccharomyces cereviceae. The purpose of this study is to determine the ratio of oil and water, stirring speed and concentration of inoculum S. cerevisiae the quantity and quality of the oil produced from the coconut meat slurry fermentation method. Stages of the process include the making of starters and age determination of S. cerevisiae, inoculation, fermentation and filtration. Best products achieved at inoculum concentrations of 14% with a speed of 200 rpm and produces yield of 35.77%. Starter culture is the optimum time of 30 hours at 35°C by the number of cells 185 x 105 cells / ml. Temperature and time of fermentation was significant effect on yield and starch content but does not affect the saponification numbers, levels of free fatty acids (FFA), iodine number.Keywords: fermentation condition, coconut meat slurry, coconut oil, S. cerevisiae, yield, starch content
PENGARUH PERENDAMAN JAGUNG DAN SUBSTITUSI TEPUNG TEMPE TERHADAP NILAI GIZI DAN SIFAT SENSORIS BERAS JAGUNG INSTAN Nur Aini; V. Prihananto; S. Joni Munarso
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Processing corn into flour will produce byproducts of corn grits as a potential source of instantcorn rice. Modification of seed soaking in the manufacture of corn starch can alter the characteristics of the product. Efforts to increase the protein content in rice can be done in an instant corn flour substitute tempeh. The study aims to determine 1) the influence of soaking corn and soybean meal proportion of chemical and sensory properties of instant corn rice, and 2) determine a combination of soaking corn and the proportion of soybean flour that produces the best chemical and sensory properties of instant corn rice. This research used Randomized Design Group with two factors and three replications. Factor is tested is the process of soaking the seeds in the manufacture of white corn flour; that is, without soaking (P1) and a 24-hour soaking (P2), as well as variations in tempeh flour substitution (T) which consists of five levels, namely 0% (T0); 10 % (T1); 20% (T2); 30% (T3) and 40% (T4). The results showed the best of instant corn rice products is treatment combination of 20% soybean flour substitution and with 24-hour soaking (P2T2). The product has a soluble protein content 1.22% (bk), 2.76% fat content (bk), water content 6.98% (bk); carbohydrate 77.33%, with 2.44 color (yellow), texture 1 , 62 (a bit fluffier), a sense of 1.73 (rather good), corn aroma 2.11 (feeling) and the 2.38 level preferences (likes).Keywords: instant corn rice, soybean flour, soaking
ANALISIS ASPEK ERGONOMI PADA LINGKUNGAN KERJA (STUDI KASUS PADA UNIT PRODUKSI COCO FIBER) Ida Bagus Suryaningrat; Soni Sisbudi Harsono; Surya Cahyadi
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Temperature, noise and lighting are the most problems faced by industries, especially at the Coco fiber production company. The objectives of this research were to evaluate the working environment factors such as temperature, noise, and lighting. This research was conducted at the Coco fiber production company namely CV Tiga Sehati at Ledokombo, Jember. Questionnaire was addressed to the workers in the processing area of company to get comments related to the working area. Discussion with key person was also implemented in this research to reach data. Direct measurement of working area environment was conducted using several tools such as thermometer, luxmeter and sound level meter. The average of temperature, humidity, noise and lighting were achieved at the level of 29.5oC, 62.9%, 88.9 dB and310.26 lux, respectively. Almost all of these results were higher than standard level. Some of working area improvement were strongly needed to keep safe, health and convenient of the workers.Keywords: ergonomic, work environment, coco fiber
KARAKTERISASI TEPUNG BERAS TERFERMENTASI SECARA SPONTAN DAN TERKENDALI OLEH Lactobacillus casei Nurhayati Nurhayati; Giyarto Giyarto; Dian Putri Ariyanti
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Rice flour contain starch more than 80% db. The digestibility of rice flour can increase by fermentation i.e fermentation of the lactic acid bacteria. The objective of this research was to characterize of the fermented rice flour using by Lactobacillus casei. The research was conducted with the fermentation of IR 64 rice variety using L. casei also by spontaneous fermentation during 24 and 48 hours. The result showed that the fermented rice flour using L. casei for 48 hours had the good characteristic were viscosity 27oC 1,38 Cp, viscosity 70oC 1,55 Cp, viscosity 90oC 5,63 Cp. The other characteristic of the best fermented flour were bacteria population 7,93 log CFU/ml, pH value 2,86, titrated lactic acid 1,20%, degree of whiteness 83,57, water content 8,69%, amylose content 27,95%db, amylopectin content 40,89%db, rate of digestable starch 37,09%db for rapid digestable starch (RDS), 24,97%db for slowly digestable starch (SDS), and 6,78% db resistant starch (RS), starch content 68,84%db, and digestibility value 90,07%db.Keywords: rice, flour, controlled and spontaneous fermentation, Lactobacillus casei
APLIKASI METODE AMBANG BERTINGKAT UNTUK ANALISIS POTENSI BANJIR: STUDI PENDAHULUAN PADA 15 DAS DI JAWA TIMUR Indarto Indarto; Sri Wahyuningsih; Muhardjo Pudjojono; Hamid Ahmad; Tino Bachtiar
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

This research deals with identification of potential flood discharge from 15 watersheds located in Eastern Part of East Java Province. Recorded times series of daily discharges data are used as main input for the analysis. The discharge data for each watershed are rangked from lowest to high value. Then, the value of discharge correspond to quantile 90% (Q90) is calculated and determined as the threshold level for each watershed. In this case, discharge data more than > Q90 value is categorized as flood events. Then, the frequency of flood events are calculated based on monthly or annual time interval. Furthermore, spatial distribution of flood events are visualized by comparing the frekuency of flood events amongs the watersheds. Finally, thematics maps corresponde to waterheds properties, frequency of flood events, and rainfall event are presented.Keywords: Threslod level method, waterheds, flood indice, East Java
PENENTUAN LAMA SANGRAI KOPI BERDASARKAN VARIASI DERAJAT SANGRAI MENGGUNAKAN MODEL WARNA RGB PADA PENGOLAHAN CITRA DIGITAL (DIGITAL IMAGE PROCESSING) Bambang Marhaenanto; Deddy Wirawan Soedibyo; Miftahul Farid
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Roasting is one of the important stages in coffee processing to forming its aroma and taste. The purpose of this study was to determine the level of relationships between RGB value from sample image with the RGB value from roasting degrees standard image and predict the duration of roasting based on the similarity of RGB value between both samples and roasting degrees standard. The samples of roasted coffee were taken in various temperature (195oC – 250oC). Images of those samples were taken using CCD camera and IC Capture software. The images then were evaluated using Sharp Develop program to obtain RGB values. There were very strong relationships between RGB value Arabica samples with roasting degrees standard of roast temperature 205°C, 225°C, 250°C, either with robusta samples, at temperature 195°C, 200°C, 205°C , 225°C, 250°C and 275°C. Based on analysis, the G value produced the best relationship, so the formula to predict the duration of roasting build with this value. Using linier regretion all of the duration to achieved various roasting degrees of Arabica and robusta can be predicted at every roast temperature from the lowest degrees (cinnamon roast) to highest degrees (Italian roast) at every roast temperature. The Result were: Robusta 200°C (101.7 minutes, 158.2 minutes); Robusta 225°C (56.9 minutes, 85.2 minutes); Robusta 250°C (30.2 minutes, 41.3 minutes); Arabica 205°C (31.6 minutes, 44.7 minutes); Arabica 225°C (20.7 minutes, 28.9 minutes); and Arabica 250°C (21 minutes, 29.6 minutes).Keywords: carrageenan, leather, organoleptik, sorbitol, subgrade pineapple
ANALISIS FINANSIAL AGROINDUSTRI BERBASIS DAGING TIRUAN BERBAHAN DASAR TEPUNG BIJI DURIAN (Durio zibethinus Murr.), ISOLAT PROTEIN KEDELAI DAN AIR Dicki Hardi Wantoro; Herlina Herlina; Triana Lindriati
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Meat analog is usually made of isolated soy protein and water. Durian (Durio zibethinus Murr.) seeds flour contained carbohydrate to improve its texture and can decrease blood cholesterol. This potential shoving of meat analog-based agroindustry. One of method to feasibility agroindustry identification using finansial feasibility analysis. The purpose of this research is to determine finansial feasibility and sensitivity analysis of meat analog agroindustry. The result showed meat analog agroindustry is a decent executed NPV 447.775.852, IRR of 28,56%, B/C Ratio of 1,35, the Payback Period for 2 year 5 months 12 days. To get the profit, meat analog production must be above 21.465 packaging and sales value of more than Rp. 103.033.458,00. In the sensitivity analysis of meat analog agroindustry is viable when there is an increase in variable cost and is not viable when a decrease in the selling price of 15%.Keywords: meat analog, financial analysis, sensitivity

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