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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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PENINGKATAN MUTU BIJI KOPI RAKYAT DENGAN PENGOLAHAN SEMI BASAH BERBASIS PRODUKSI BERSIH Elida Novita; Rizal Syarief; Erliza Noor; Sri Mulato
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Application of semi-wet processing in coffee post harvest is one effort to improve smallholder coffee bean quality, eventhough produce wastewater that harmfull for environmental. By implementing cleaner production concept with water minimization could solve environmental problems while maintaining the coffee bean. The purpose of this study was to determine the effect of semi-wet processing based on water minimization on coffee quality. Coffee berries are treated by minimize water design to produce coffee bean. Quality testing includes water content analysis, physical quality test based on SNI standards and cup test (sensory test). Coffee bean samples from semi-wet processing are compare with coffee bean from dry process and Sidomulyo smallholder. The results showed selective picking during harvest and semi-wet processing affects physical quality. Water process minimization showed no difference on physic and sensory quality of coffee beans. Though physical assessment cannot fully guarantee the beverage quality, but could anticipate most of defects flavored coffee drink. Conversely, the error in estimating of coffee taste based on physical properties can be minimized by cup test. Although, the sensoric assessment is subjective likely, but the cup test showed there is effect of semi-wet processing to the quality of coffee drinks as a final product.Keywords: coffee quality, coffee bean, semi-wet processing, water minimization, cleaner production
PRODUKSI COCO-BIOFUEL DAN APLIKASINYA PADA MESIN DIESEL DENGAN SISTEM INJEKSI LANGSUNG Soni Sisbudi Harsono; Mukhammad Fauzi; . Suhardi; Lilik Mulyantara
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

This study is devoted to the performance and emission evaluation of automotive diesel engine as affected by coco biofuel utilization. The concentration of palm biodiesel used in the test was ranged from B0 (pure petro-diesel), B10, B20, B30, B50 and B100 (pure biodiesel). The engine performance was evaluated through torque, power, and specific fuelconsumption, while the emission was evaluated through carbon monoxide (CO), hydrocarbon (HC), particulate matter (PM), carbon dioxide (CO2), and NOx pollutants. The result shows that higher content of palm biodiesel can reduce the emission of CO, HC, PM, and CO2. It was found that the addition of biodiesel could increase the power and torque. Further more, NOx also decreased when the content of palm biodiesel increases, which is in contrast with those generally found in the previous non palm biodiesel studies.Keywords: palm oil biodiesel, petro-diesel, carbon monoxide, hydrocarbon, particulate, matter, O2,and NOx pollutants
SUBTITUSI PASTA TALAS BELITUNG (XANTHOSOMA SAGITTIFOLIUM (L.) SCHOTT), TEPUNG TEMPE KEDELAI DAN TEPUNG TAPIOKA DALAM PEMBUATAN MIE BASAH UNTUK PENDERITA DIABETES MELITUS Ika Heri Kustanti; Astutik Pudjirahaju; Suliastutik Suliastutik; Theresia Puspita
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Prevalence of Diabetes Mellitus (DM) is increasing from year to year. One alternative of therapy for diabetic is healthy diet to reduce elevated levels of blood glucose and reduce of clinical symptoms that may increase the risk of complications. One alternative is the use of local food consumption belitung taro that have a low GI and carbohydrate sources. Wet noodle is one alternative to increase the added value of taro belitung. In a wet noodle processing can be substituted soybean cake flour and tapioca flour to increase nutritional value. The purpose of research analyzing the effect of substitution belitung taro paste, soybean cake flour and tapioca flour to the value of the energy, chemical quality, physical quality and organoleptic test wet noodle for diabetic. Types of experimental studies with research designs completely randomized design (CRD). Level of treatment is the ratio of wheat flour, pasta belitung taro, tapioca flour and soybean cake flour is P0 = (100: 0: 0: 0), P1 = (50: 30: 15: 5), P2 = (40: 35: 15: 10), P3 = (35: 40: 10: 15). The results is treatment P3 (35% wheat, 40% belitung taro paste, 10% tapioca flour and 15% soybean cake flour) is the best standard of treatment because it contains 252 Calories of energy lower than 30% of the rice, carbohydrate 37.41% and mostly in the form of oligosaccharides so reducing sugar is low (0.173 mg /dl), the resulting reduction sugar level lower than P0. Wet pasta noodles taro belitung have 3x more fiber than a wet noodle from wheat flour, protein 11.9 g/100 g fulfill of 15% / 100 g (2000 Calories / day), 6.1% fat in the form of saturated fat and fulfill of 10%/100 g (2000 Calories/day), 1.5% ash content and a water content of 41%. Elasticity wet noodle treatment P3 level by 20% and power dropped 0.7 N. The panelists 129emped an the wet noodle pasta belitung taro. Other research to determine how many levels of oligosaccharides wet noodle pasta belitung taro.Keywords: diabetic, wet noodles, belitung taro, tapioca flour, soybean cake flour
APLIKASI PENGAWET ALAMI BUAH KECOMBRANG (Nicolaia speciosa) PADA NUGGET AYAM Rifda Naufalin; Erminawati Erminawati; Herastuti Herastuti
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Kecombrang (Nicolaia speciosa Horan) is one of plant tree species, contains active compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins, and essential oils which exhibit antimicrobial and antioxidant activity. This research was aimed to study effect of form and concentration of Kecombrang fruit extract to chemical characteristics, microbial characteristics and sensoric characteristics in chicken nugget. The research used Randomized Block Design (RBD) with 9 treatment combinations and conducted in triplicates. The treatments tested were form of Kecombrang fruit extracts; extract, suspension, nanoencapsulan-powder; and the Kecombrang fruit extract concentrations: 1% 2% and 3%). Result of the research showed that nanoencapsulan powder of Kecombrang fruit successed to extend the chicken nugget self life, such as: to inhibit microbe growing. Nanoencapsulan-powder of Kecombrang fruit extract at concentration of 3% was more effective in reducing total bacteria, total plate-count and total mold-yeast-count, and lowering Formol-value.Keywords: nanoencapsulan powder of Kecombrang fruit, chicken nugget
ANALISIS KETERSEDIAAN DAN KEBUTUHAN SUMBER AIR DI DESA SIDOMULYO Indarto Indarto; Suhardjo Widodo; Ninin Ismulayati
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

This article expose water demand and supply analysis for rural smallholders. The case study was done in Sidomulyo Village, Jember, East Java. Research metodhology include : (1) data inventory, (2) water demand, (3) water supply, (4) water balance analysis, and (5) Optimalisation using Linear Programming. Data was inventored by means of: land surveying, discharge measurement, water sampling, and questioner. Water supply was calculated by measuring discharge from the sources of water. Water demand was calculated by classifing user on three classes: (a) residential use, (b) poultry, and (c) coffee-processing-unit. Water balance was calculated by considering demand and suplly. Result showed that water supply form discharge is sufficient as compared to total water demand of the Sidomulyo village. Analysis using Linear Programming show the optimal water can be used for coffee processing unit during the two seasons.Keywords: Water Supply, Water demand, Water Balance, Linear Programing, Smallholder village
PENERAPAN STATISTICAL QUALITY CONTROL (SQC) PADA PENGOLAHAN KOPI ROBUSTA CARA SEMI BASAH Andrew Setiawan Rusdianto; Noer Novijanto; Rosy Alihsany
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

PT. J.A. Wattie is local plantation which process robusta coffee in Jember. The main problem of Indonesian coffee is quality, which can not fulfill the requirement of international market quality. The several factors that influence coffee quality are harvest, sanitation, productionprocesses, place and equipment. Statistical quality control is method to control production process stability, where PT. J.A. Wattie did not apply in coffee productionprocess. The objectives of this research are identify quality output at each stage of processes; observe the correlation of production process and coffee quality based on statistical quality control.Grading and hulling processes according to control chart showed that the process was under control because data plot to be present in interval upper and lower control limit. Pulping and washing processes were out of control because some data plot to be present in outside of upper control limit or lower control limit.Washing process showed other pattern because more than four (4) data make increasing or decreasing pattern. Increasing or decreasing patterns can be indicator of abnormality processes. Abnormality of washing and pulping processes were resulted from the pulper and washer. The rare maintance of pulper and washer can be factor that makes abnormality process.Keywords: coffee, robusta, quality, statistical quality control
FORMULASI STRATEGI RANTAI PASOK TEPUNG TERIGU UNTUK INDUSTRI KECIL MENENGAH DI KABUPATEN JEMBER Bambang Herry Purnomo; Andrew Setiawan Rusdianto; Yurika Widya Dewi
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Wheat flour is the raw material that often used by food industrial. Small and Medium Entyties has a significant contribution to Indonesian economy growth. Common problems faced by SMEs is often the price fluctuations of wheat flour and difficult to obtain wheat flour sustainability as raw material by affordable price, so it must be made supply chain management of wheat flour to handle the problems in order to increased of SMEs based wheat flour. The aim of this research is to analyze the supply chain system of wheat flour, analyze strengths and weaknesses in the supply chain, formulated supply chain strategy of wheat flour to increase the competitiveness of SMEs based wheat flour in Jember. This research was conducted in three stages, namely preliminary stage through literature, alternative determination stage using SWOT and strategy selection stage using AHP. The results is a good strategy to increase the competitiveness of SMEs based wheat flour in Jember is to increase the productivity of SMEs based wheat flour.Keywords: supply chain, wheat flour, Small and Medium Entyties (SMEs) based wheat flour, SWOT, AHP
PENGGUNAAN TEPUNG GEMBOLO (Dioscorea bulbifera L.) SEBAGAI BAHAN PENSUBSTITUSI TERIGU PADA PEMBUATAN MIE KERING Herlina Herlina; Sih Yuwanti; Intan Nurlaili
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Gembolo is plant tubers that potentially applied in food as the tubers has a high content of glucomannan which can improve the texture of food products. Gembolo flour can be used as substitution for wheat flour in the manufacture of dried noodles. Blanching improved the brightness of gembolo flour. This study aimed to determine the substitution and blanching treatment which produced dried noodles with the best physical, chemical, and organoleptic characteristics. Parameters that analyzed in this research were color, rehydration, expand ability, cooking loss, elasticity, moisture content, ash content, fat content, protein content, carbohydrate content, and organoleptics. The best treatment based on effectivity test was A1B1 (10% substitution concentration of gembolo without blanching flour) with the following characteristics: L (Lightness) 55,40, rehydration 140,47%, expand ability 127,64%, elasticity 25%, cooking loss 6, 00%, moisture content 9,53%, ash content 1,50%, fat content 1,54%, protein content 14,46%, carbohydrate content 73,24%, scores for preference color 3,16, texture 3,16, taste 3,64 and overall preference 3,20.Keywords: gembolo flour, substituent, dried noodle
KARAKTERISTIK NUGGET YANG DIBUAT DENGAN VARIASI RASIO JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG (Canavalia ensiformis L.) Nurud Diniyah; Ahmad Nafi'; Zakiyatul Fachirah
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The aim of this study was to determine the effect of rasio mushroom and jack bean flour on the physical, chemical and organoleptic characteristic in the nugget product. This study used a randomized block design with one factor and triplet. Ratio mushroom and jack bean flour consists of P1 (100% : 0% ), P2 (90% : 10% ), P3 (80% : 20% ), P4 (70% : 30% ), and P5 (60% : 40% ). Different treatment showed significant differences in lightness, texture, moisture, ash, protein, carbohydrate and fiber content but not significant in fat content. The best treatment showed that P4 (mushroom 70 % : jack bean flour 30 %) has characteristic of lightness 42,95; texture 183,33 g/5mm; moisture 53,69%; ash 2,52%; fat 3,88%;, protein 12,52%; carbohydrate 27,39% and fiber 13,37%.Keywords: jack bean, mushroom, nugget
PEMANFAATAN NANAS (Ananas comosus L.) SUBGRADE SEBAGAI FRUIT LEATHER NANAS GUNA MENDUKUNG PENGEMBANGAN AGROINDUSTRI DI KEDIRI: KAJIAN PENAMBAHAN KARAGINAN DAN SORBITOL Arie Febrianto Mulyadi; Susinggih Wijana; Laylatul Laurieka Fajrin
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Subgrade Pineapple fruit are perishable fruit. For alternative in maintaining this subgrade pineapple condition is to do processing into products fruit leather. The choosen product is fruit leather that is to handle the pineapple short shelf life, and enhance the value of selling pineapple subgrade. At issue was a product of fruit leather on the market have the inherent weakness of the texture is hard and sour flavors, so it needs to be fixed by addition of sorbitol and carrageenan with the best composition for producing leather by the best organoleptic quality. This research was conducted by RAK (randomized block design), using two treatment factors are carrageenan concentration of 0.2%, 0.4%, and 0.6%, and 4% and sorbitol, 6%, and 8%. Based on the results of organoleptik test, the value of panelist for taste, and texture significantly (α = 5%), while the value of panelist on the aroma and the color was not significant (α = 5%). The best treatment selection, taken from the highest value in the addition of carrageenan concentration of 0.2% with the addition of sorbitol by 8% with moisture content of 3.57%, with a total acid of 0.7% and total sugar by 95%.Keywords: carrageenan, leather, organoleptik, sorbitol, subgrade pineapple

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