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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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PENGURANGAN KUNING TELUR PADA BEBERAPA KONSENTRASI GUM XANTHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CAKE BERAS RENDAH LEMAK Ang Arnold Timotius Jonathan; Chatarina Yayuk Trisnawati; Anita Maya Sutedja
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Reducing levels of fat content in reduced fat rice cake can be done by reducing the use of egg yolk. Egg yolk reduction causes the changes of characteristics of reduced fat rice cake so that need the addition of an other compounds that can improve the characteristics of reduced fat rice cake. Gum xanthan can be used to improve the characteristics of reduced fat rice cake is. This research objective to determine the effect of egg yolk reduction and gum xanthan concentration and interaction on physicochemical and sensory properties of reduced fat rice cake. Research design was Randomized Block Design with factorial design that consisted of two factors, namely egg yolk reduction and gum xanthan concentration. Reduced egg yolk consisted of two levels, 60% and 80% from the based formula of egg yolk meanwhile gum xanthan concentration consisted of three levels, 0,1%; 0,2% and 0,3% from the weight of rice flour. The research was conducted in four replications. Data were analyzed using Analysis of Variance at α = 5%. If the ANOVA test showed a significant effect, data were analyzed by Duncan’s Multiple Range Test at α = 5% to determine the level of treatments that gave a significant difference. The results showed the interaction between egg yolk reduction and gum xanthan concentration provided significant effect on moisture content, specific volume, hardness, gumminess and color reduced fat rice cake. Egg yolk reduction provided significant effect on texture characteristics, such as springiness, cohesiveness and chewiness while gum xanthan concentration provided significant effect on texture characteristics, such as chewiness reduced fat rice cake. Egg yolk reduction at gum xanthan concentration variation provided significant effect on preference of color, pore uniformity, softness, taste and swallowability (moistness) reduced fat rice cake. Reduced fat rice cake with 60% egg yolk reduction and 0,1% gum xanthan concentration was the most preferred treatment.Keywords: reduced fat rice cake, egg yolk reduction, gum xanthan

FORTIFIKASI GUAVA (Psidium guajava L.) JELLY DRINK DENGAN ZAT BESI ORGANIK DARI KEDELAI (Glycine max L.) DAN KACANG HIJAU (Vigna radiate L.) Christina Hanny Setyaningrum; Ivone Elizabeth Fernandez; Robertus Probo Yulianto Nugrahedi
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Anemia is a condition of haemoglobin level that is below normal. One of the major causes is lacking of iron consumption, which is important in haemoposis process. Compared to men, women have less total iron in the body, and it raises the risk of anemia. The main purpose of this research was the fortification of iron in beverage. This research used soybean and mungbean as source of iron, which known as non-heme iron. To improve the absorption, ascorbic acid was needed as an enhancer, using guava and was produced into guava jelly drink. Method for extraction process is by maseration with 30% etanol as solution. The value of iron extract assessed by AAS at 248,3 nm. The formula of fortification was 20% of RDA of iron for woman, which was 18 mg per day. Chosen product was evaluated by sensory test. The nutrition value of product assessed including iron content, ascorbic acid, and proximate composition. The iron content of soybean was 113,86 ppm and 58,76 for mungbean. The nutrition of guava jelly drink with addition of fortificant were 87,47% water, 0,35% ash, 0,2% fat, 0,31% protein, 11,67% carbohydrate, 130,48 ppm iron, and 90,79 mg ascorbic acid. Keywords: iron deficiency anemia, soy bean, mungbean, jelly drink, and guava

PRODUKSI BIOETANOL OLEH Saccharomyces cerevisiae FNCC 3210 PADA MEDIA MOLASES DENGAN KECEPATAN AGITASI DAN AERASI YANG BERBEDA Jay Jayus; Iga Vivin Noorvita; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

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One alternative way to increase the production of bioethanol in molasses is by varying the agitation speed and aeration rate during the fermentation process. The aims of this research were to evaluate the productivity of bioethanol fermentation of S. cerevisiae FNCC 3210 under different agitation speed and aeration rate. The research was carried out under aeration rate of 0.1; 0.3; and 0.6 vvm; as well as agitation speed of 100, 200 and 300 rpm. Microbial concentration, reduction sugar content and ethanol production were observed every 4-hour interval during 24 hours fermentation time. The results showed that the aeration rate treatment was significantly affecting the ethanol production, while the agitation speed was not. Fermentation condition of 100 rpm agitation speed and 0.3 vvm aeration rate released the highest ethanol production (5.43%), and microbial concentration of 4.07 g/L. Keywords: Saccharomyces cerevisiae, bioethanol, agitation speed, aeration rate

SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN KORO PEDANG (Canavalia ensiformis L.) TERHADAP TERIGU PADA PEMBUATAN CAKE Pratiwi Loelinda; Ahmad Nafi'; Wiwik Siti Windrati
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Cake is one of the products bakeries. The main ingredient on the production of cake is wheat. Until now, Indonesia still imports wheat from other countries. Thus, to reduce wheat consumption can use food diversification such as pumpkin and jack bean. Jack bean (Canavalia ensiformis L.) has protein and carbohydrate content 24% and 25% respectively. Pumpkin (Cucurbita moschata Durch) is one of the agricultural commodities has protein and carbohydrate content 1,1,% and 6,6% respectively. The purpose of this research are to know the effect of pumpkin and jack bean flour on the physic and organoleptic characteristic of cake, to know the best formulation of pumpkin and jack bean flour. The best treatment cake is P5 (50% flour: 10% yellow pumpkin flour: 40% jack bean flour). Cake was 0hue at 92,20 which shows yellowish white color, chroma value at 22,26, expandability is 230,38%, staleness of day 0 at 42,72%, Δ change on day 0 to1 by 1.96%, Δ change on day 1 to 2 by 2.73%, effectivity test at 0,54% , Water content 38,26%, ash content 0,96%, fat content 4,01%, protein content 28,28%, and carbohydrate content 31,47%. Keywords: cake, pumpkin, jack bean

INTEGRATED FOOD THERAPY PRODUCT FORMULA DARI PEKTIN KULIT PISANG AGUNG SEMERU (Musa paradisiaca Formatypica), MANGGA DAN DAUN MINT SEBAGAI ANTI-KONSTIPASI PADA TIKUS WISTAR Nike Nurlaily Fitria; Rofiqoh Fajarwati; Tri Dewanti Widyaningsih
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

This research aimed to optimize the formula of effervescent powder from banana peel pectin, mango, mint and to know the effect of effervescent powder to the reduction of constipations symptom of Wistar rats. This research used Response Surface Methodology (RSM) with Central Composite experimental Design (CCD) to optimize the formula of effervescent powder and used Complete Randomized Design (CRD) method with consumption of effervescent powder treatment factor for five days. The result of this research showed that the formula of effervescent powder which had high dietary fiber degree is in the proportion of pectin powder:mango powder:mint leaves powder respectively 40%:35%:25% with verified dietary fiber degree is 30.35%. Then, in anti-constipation test shows that effervescent powder feeding with dosage 180 mg/200 g BB had real effect (α=0.05) to all parameters but it didn’t influence the number of feces. Keywords: effervescent, constipation, pectin

TINGKAT KERUSAKAN MINYAK KELAPA SELAMA PENGGORENGAN VAKUM BERULANG PADA PEMBUATAN RIPE BANANA CHIPS (RBC) Herlina Herlina; Ely Astryaningsih; Wiwik Siti Windrati; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Coconut oil is an oil produced from the old coconut that is obtained from the pulp of a coconut in the extract through the manufacture of coconut milk and finally becomes oil. The damage on oils such as oxidation reaction, hydrolysis reaction and polymerization reaction. This study aims to know the extent of coconut oil damage during repeated vacuum frying on the manufacture of Ripe Banana Chips (RBC) by testing the free fatty acids, Iodine Numbers, Peroxide Numbers, Viscosity, Specific Weight and Clarity. Fat Free Acid Content, Iodine Numbers and Peroxide Numbers are determined by iodometric method, viscosity by oswald viscometer method, specific gravity by pycnometer and clarity by spectrophotometer. The sample is coconut oil in each fryer by using a vacuum fryer. Measurement is repeated with three times for each oil. The results showed that average oil free fatty acid analysis was 0,1944% - 0,2414%. Iodine ranges from 41,783mg/g-45,7141mg/g. Peroxide numbers range from 2,5909mekO2/kg-3,067mekO2/kg. The average yield of viscosity analysis ranged from 0,0205Poise-0,0333Poise. Specific gravity ranged from 0,9144g/ml-0,9193g/ml. The average results of clarity analysis ranged from 0,0788-0,0928. The conclusion of this study is the more frequent oil that’s used with vacuum frying on the manufacture of Ripe Banana Chips (RBC) can caused the quality of oil is decreased. This is indicated by the increase of free fatty acid content, peroxide number, specific gravity, viscosity and decrease of iodine number and clarity. Keywords: oil rancidity, coconut oil, vacuum frying, ripe banana chips (RBC)

VARIASI KOMPOSISI INPUT PROSES ANAEROBIK UNTUK PRODUKSI BIOGAS PADA PENANGANAN LIMBAH CAIR KOPI Elida Novita; Sri Wahyuningsih; Hendra Andiananta Pradana
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Generally, there are two methods of coffee processing beans that are the dry processing and wet processing. The wet coffee processing will produce waste water containing organic materials. The high contain of organic matter in coffee wastewater can be used as biogas through anaerobic process. The biogas production from this processcould have variation of volume and composition depends on their feeding. The purposes of this research were to find the best biogas volume would be produced based on variation of input in batch feeding method (1) and to reduce coffee wastewater concentration by anaerobic process (2). The researched procedures were inoculum production, incubating adaptation and variation of batch feeding into the anaerobic reactor (4 variations). The variation of batch feeding were (1) 1:1; (2) 3:1; (3) 3.7:0.3 for water and (4) 3.6 : 0.4 for cow dung. The highest biogas volume and pollution load reduction were occurred in batch feeding composition 1:1. The volume of biogas production was 250 mL at day 6 and the percentage of parameters reduction were COD 57.35% and BOD 57%. Based on this research, there were also increasing gas volume from day 2 (95 ml) up to day 6 (250 ml) in each batch. Keywords: anaerobic process, biogas, coffee wastewater treatment, input variation

KAJIAN SIFAT FISIK DAN KIMIA BUAH STROBERI BERDASARKAN MASA SIMPAN DENGAN PENGOLAHAN CITRA Rizky Ramadani Dwi Utari; Dedy Wirawan Soedibyo; Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

In the storage processes strawberries experiencesdetrimental changes so that they can affect the quality of fruit. This change can be detected by testing the physical and chemical properties in particular shelf life period. In generally the measurement of physical and chemical properties are done manually andcausing damage to the object being observed (destructive method). Based on description above, it is necessary to measure non-destructive method using digital image processing. This study aimed to identify the relationship between physical and chemical propertiesvariables and image quality variables (area, height, widht, perimeter red index andblue index) based on 0, 1, and 2 days shelf life using an image processing program. The sample used in this study were 155 pieces strawberry from A quality. The strawberry image was taken by using a CCD camerathen extracted using SharpDevelop 4.2 software. Physical and chemical properties of the strawberry were measured using digital O'hauss pioneer scales, penetrometer, refractometer and pH meter to obtain data on weight, hardness, total dissolved solids and acidity (pH). Correlation test results indicated from strong to very strong relationship between physical and chemical properties variablesand image quality variables with a range of correlation coefficient values from 0,725 to 1,000. Image quality variables that could be used as input for estimating shelf life was blue index, with validation test resulted 87,7%total accuracy. Keywords: characteristics, chemical, image processing, physical, shelf life, strawberry

DEGRADASI KOMPONEN SELULOSA, HEMISELULOSA, DAN PATI TEPUNG KULIT UBI KAYU MENJADI GULA REDUKSI OLEH Aspergillus niger, Trichoderma viride, DAN Acremonium sp. IMI 383068 Jay Jayus; Ahmad Nafi'; Anis Shabrina Hanifa
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

As the solid waste produced from cassava processing industry such as tapioca factory or its derivatives, the cassava peel is potential to be use as a source of reducing sugar through hydrolysis process, since the peels contains a high amount of starch and lignocellulose components. The more environmentally friendly enzymatic hydrolysis using several microorganisms will be introduced in this study as an alternative to avoid the unsafe acid hydrolysis. However, the hydrolysis process using a single microorganism is not efficient since the hydrolytic enzyme produced is limited to a single enzyme, while the component in the cassava peels to be hydrolyzed is diverse which include cellulose, lignin, hemicellulose and starch. Therefore, it is necessary to optimize the hydrolysis process by combining several microorganisms (A. niger, T. viride and Acremonium sp. IMI 383068) which produced different specificity of hydrolytic enzyme depending on the substrate available in the cassava peels. The aims of this research were to determine the effect of single and mixed culture on the amount of reducing sugar released during the simultaneous cultivation. The result showed that the use of simultaneous mixed cultures during hydrolysis process was able to produce higher reducing sugar compare to that of single culture. The hydrolysis of cassava flour using a single strain of A. niger, T. viride and Acremonium sp. IMI 383068 respectively produced 4.86 g/L, 4.02 g/L, and 1.68 g/L of reducing sugar, while the hydrolysis of it using simultaneous mixed cultures of A. niger, T. viride, and Acremonium sp. IMI 383068 produced 7.23 g/L of reducing sugar. Keywords: cassava peels, hydrolysis, reducing sugar

MORFOGENESIS DAN INDUKSI KALUS TIN (Ficus carica L.) PADA MEDIA MURASHIGE DAN SKOOG (MS) DENGAN PENAMBAHAN BENZYLAMINOPURINE Pangesti Nugrahani; Didik Utomo Pribadi
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Fig is one of the introduced fruit trees, which became popular in Indonesia. Its leave and fruit can be used as medicine and healthy food. The effect of different combination concentration of BAP (Benzylaminopurine) and 2,4-D (2,4-dicholophenoxy acetic acid) on callus induction from leaf segment of Ficus carica L. were studied. The effect of differrent combination of BAP and coconut water on morphogenesis of single node of Fig was also investigated. The study was arranged as factorial design in completely randomized design in two experiments with 5 repetitions for each treatment. The factors of experiment I were the concentration of BAP (0,1, and 2 mg/L) and the concentration of 2,4-D (0,1, and 2 mg/L). And the factors of experiment II were the concentration of BAP (1 and 2 mg/L) and the concentration of coconut water (100 and 150 mL/L). Each treatment consisted of 10 replicates (bottles). The result showed that MS (Murashige and Skoog) medium supplement with 100 mL/L coconut water, enhanced shoot development. MS medium supplemented with 2,4-D 2 mg/L, enhanced callus induction of Ficus carica L. Keywords: 2,4-D, morphogenesis, BAP, callus, Ficus carica L.

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