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Frangky J. Paat
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Fakultas Pertanian Universitas Sam Ratulangi , Jl Kampus Bahu, Kec. Malalayang, Manado Sulawesi Utara 95115
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Jurnal Agroekoteknologi Terapan
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 27970647     DOI : https://doi.org/10.35791/jat.v2i1.34060
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
Jurnal Agroekoteknologi Terapan adalah bagian dari Program Studi Agroteknologi Fakultas Pertanian Universitas Sam Ratulangi Manado 95115. Bertujuan untuk mempublikasikan akumulasi dari hasil-hasil penelitian yang berhubungan dengan ilmu dan teknologi pertanian terapan (applied agrotechnology).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 207 Documents
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Study Of Soil Chemical Properties On Soil Banana Plants (Musa paradisiaca L) In Kalasey Village Two, Mandolang Disric Minahasa Regen Lucy Lucy Mangamba; Diane D. Pioh; Wiesje J. N. Kumolontang
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.38819

Abstract

ABSTRACK Soil chemical properties greatly affect the production of banana plants (Musa paradisiaca L). If the banana plant lacks one of the nutrients it needs, it can result in inhibition of growth and production of banana plants. Nutrients Nitrogen, Phosphorus, Potassium are needed by plants for plant growth and production. Nitrogen is needed by plants in the early growth of plants. Phosphorus is needed by plants in the formation of flowers, fruit and seeds. Elemental potassium is needed as a catalyst in accelerating the process of absorption of nutrients from the soil to the plants. This study aims to determine the chemical properties of soil on soil planted with banana plants in Kalasey Dua Village, Mandolang District. From this study, it can be seen that the chemical properties of soil in the village of Kalasey Dua, Mandolang sub-district indicate that the total pH of the soil is in a neutral condition (6.3 ), C-organic has a low to moderate content value (1.35% - 2.40%). ), Nitrogen has a low to moderate content value ( 0.13% - 0.26% ), soil phosphorus has a moderate content value ( 22.12 ppm - 25.34 ppm) and Potassium is available.
Life Cycle Assessment (LCA) of Nutmeg Syrup Agroindustrial Products Frangky Jessy Paat; Widiatmaka Widiatmaka; Moh. Yanuar Jarwadi Purwanto; Petrus Adam; Titi Candra Sunarti; Ronny Soputan
Jurnal Agroekoteknologi Terapan Vol. 3 No. 1 (2022): EDISI JANUARI-JUNI 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i1.40898

Abstract

The engineering section is limited to the extraction of nutmeg flesh biomaterials. Another part of engineering is based on base flow inventory and product flow through the design of environmentally friendly plant energy input processes without fossil fuels. The purpose of this study was to compile a life cycle assessment (LCA) through reference to ISO 14040:2016 and ISO 14044:2017 for the development of agro-industrial products nutmeg syrup at PT. Hakatho Artha Industries in North Sulawesi. Substitution engineering without fossil fuels includes; nutmeg shell biochar substitution, POC biogas from nutmeg waste, nutmeg shell chitosan, and nutmeg organic waste eco enzyme. The biomaterial section of nutmeg flesh is limited by two methods of the extraction process. Determination of water content in nutmeg flesh samples based on the SNI 35544:2013 method with 91.72% (w/w) results. Determination of protein content refers to the method of SNI 01-2891-1992 with a result of 1.44% (w/w).Keywords: LCA, SNI, nutmeg syrup
The Diversity of Several Flower Color Types of the Zinnia Plant (Zinnia elegans Jacq.) Jantje Pongoh; Frangky Jessy Paat; Ronny Soputan
Jurnal Agroekoteknologi Terapan Vol. 3 No. 1 (2022): EDISI JANUARI-JUNI 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i1.41110

Abstract

This study aims to determine the diversity of several traits of zinnia plants derived from four flower colors (red, white, yellow and purple). The activity was carried out from October 2020 to January 2021 in Pineleng Satu Village, Pineleng District, Minahasa Regency. For this purpose, each of the five plants was observed in a survey for plant height (cm), number of branches, number of flowers and diameter of flowers. Data were analyzed by means and analysis of variance. The results showed that the four types of color did not show any differences in the properties measured quantitatively.
Time Efficiency Calculation of the Nutmeg (Myristica fragrans Houtt.) Mifra®22 Pericarp Grater Elpin E. Alom; Frangky J. Paat; Tommy B. Ogie; Ronny Nangoi; Joachim Y. E. Oessoe
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.41519

Abstract

      The purpose of this study was to obtain production time efficiency on the MIFRA®22 nutmeg pericarp grater. Research at the Agricultural Engineering Laboratory, Faculty of Agriculture, UNSRAT Manado. The research period starts from March 25 to April 30, 2022. This study was designed using a completely randomized design (CRD) method with 3 treatments and 4 replications. Treatment consists of: 1). The interval of grating duration is 10 minutes, 2). The interval of grating duration is 15 minutes, and 3). The interval of grating duration is 20 minutes. Each time interval is repeated 4 times. Grated using a nutmeg pericarp grater MIFRA®22 roller grater with 250 blades. Data were tabulated and analyzed using One-way ANOVA Confidence Interval 95% and continued with 5% BNJ test (Pongoh et al, 2022). The results of calculating the best efficiency were obtained in the treatment duration of 15 minutes with an average grating time of 81.5 seconds. The calculation of the pericarp weight of grated nutmeg resulted in an average weight of 435 grams. Calculation of the weight of the flesh of nutmeg is not shredded with an average weight of 65 grams. The percentage efficiency of grating time with an average of 84.92%.
Potential Use Of Light Color Traps In Rice Powder Pest Control (Sitophilus oryzae L.) Jusuf Manueke
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.41653

Abstract

The aim of the study was to determine the potential use of colored light traps as an effective and environmentally friendly method of controlling the rice powder pest Sitophilus oryzae L. The study used a completely randomized design (CRD) with 5 treatments and 3 replications. As a treatment in this research is the type of LED light color trap, namely A = white light trap; B = red light trap; C = blue light trap; D = yellow light trap; E = green light trap; and F = Control (trap without light). The test insects used were in the imago stage and the population of the test insects used was 150 individuals.  The results showed that the white light trap type population had the highest population of imago rice powder pests of S. oryzae trapped at 52.33 individuals (34.88%), followed by yellow light traps at 37.0 individuals (24, 67%), blue light traps are 24.0 individuals (16%), green light traps are 20.0 individuals (13.33%), and the lowest is red light traps is 13.33 individuals ( 8.88%. Incandescent light traps have the potential to be used in controlling rice powder pests of S. oryzae, especially white and yellow traps.Keywords: Environmentally friendly pest control; Light color traps; Rice powder pest Sitophilus oryzae L.
Vegetative Growth Response Of North Halmahera Local Rice To Inundation Christin Jilia Rosalia Kakanga; Jeany Sh Polii- Mandang; Edy F. Lengkong; Jeanne Martje Paulus
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.41655

Abstract

Research on the Vegetative Growth Response of Halut Local Rice to inundation has been carried out. This study aims to examine the morphological response of local rice plants in North Halmahera to flooding during the growth phase.This research was carried out using polybags in the greenhouse of the Agriculture Service of North Halmahera Regency using a completely randomized basic design experiment consisting of 2 factors, the first factor was variety and the second factor was the provision of inundation stress. Data were analyzed by analysis of variance (ANOVA). The characters observed in this study included plant height, number of leaves, root length, and speed of stem elongation.The results showed that the treatment factors had significant differences when experiencing 10 days of inundation stress which was found in the observation character of the number of leaves. Meanwhile, the treatment factor, the variety factor, and the interaction between the treatment factor and the variety showed a very significant difference when experiencing a 20-day inundation on the observation of the number of leaves. The character of plant height, root length, and speed of stem elongation showed no significant effect on treatment factors, varietal factors, and interactions between treatment factors and varieties.The morphological response of Halut rice varieties to flooding was that only the number of leaves was significantly influenced by flooding factors compared to other parameters (plant height, root length, and stem elongation speed). Based on the agronomic character of the number of leaves, the singing variety is more resistant/tolerant to flooding.Keywords: Inundation, Morphological Response, North Halmahera Local Rice
Effect Of Maltodextrin Concentration On Physicochemical Properties And Level Of Instant Drink Liked Powder Fruit (Ananas comosus L. merr) Christine F. Mamuaja; Siti Mutia Ifriani Tueno; Thelma D. J. Tuju
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.42503

Abstract

This research on pineapple powder instant drink processing aims to determine the effect of variations in maltodextrin concentration on the physicochemical properties and level of preference of pineapple fruit powder instant drink (Ananas comosus L.merr). Pineapple is a perishable food, so its shelf life is relatively short. One of the processing to extend the shelf life of the product is to use it as a raw material in the manufacture of powdered instant drinks. Powdered instant drink is a food product in the form of fine grains, practical in serving, easily soluble in hot or cold water. In the manufacture of instant powdered drinks, a filler material is needed, one of which is maltodextrin, which functions to prevent damage to the material due to heat, as well as increase its solubility. The results showed that the addition of 15% maltodextrin was the treatment with the least amount of damage to vitamin C with vitamin C content of 108.27 mg/100gr, total soluble solids 94.67 °brix, soluble time 13.27 seconds, preference for taste 5.56. , aroma 4.6, and color 5.08.Keywords: Drink powder, Pineapple, Maltodextrin
Effect Of Additional Flour Of Moringa Oleifera (Moringa oleifera) On Organoleptic And Chemical Properties Of Tempe Nugget Exlesia Fininta Sinaga; Tineke M. Langi; Teltje Koapaha
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.42716

Abstract

The purpose of this study was to determine the amount of addition of moringa leaf flour to the panelists' most preferred tempe nuggets, analyze the antioxidant content in the most preferred treatment and analyze the water content, protein content, and fat content. This study used a Completely Randomized Design (CRD) method consisting of five (5) treatments with three (3) replications with the addition of Moringa leaf flour as follows: Treatment A 0.5% moringa leaf flour, Treatment B 1% Moringa leaf flour, Treatment C 1.5% moringa leaf powder, Treatment D 2% moringa leaf powder, Treatment E 2.5% moringa leaf powder. The results obtained showed that the addition of 1.5% Moringa leaf flour was the most preferred by the panelists with the antioxidant activity produced which was classified as strong, namely 99.70 ppm. The value of water content (17%-30%), protein content (17.21%-24.22%), and fat content (1.45%-7.61%). Keywords: nuggets, tempeh, moringa leaves.
The Effect Of Adding Andaliman Powder (Zanhtoxylum acanthopodium) On The Storage Of The Tempe Tempe Nugget Evi Nursayanti Girsang; Tineke M. Langi; Maya Ludong
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.42723

Abstract

The purpose of this study was to analyze the effect of adding andaliman powder on the storage time of moringa tempe nuggets based on physical and microbiological quality. This study used a descriptive method consisting of 4 (four) treatments and 3 (three) replications with different andaliman addition treatments. Parameters tested were physical quality and total plate count analysis. The results showed that the addition of 2% and 4% andaliman powder was able to maintain the shelf life of Moringa tempe nuggets up to day 2 with ALT values of 1.4 × 104 and 2.8 × 103. The addition of 6% and 8% adaliman powder was able to maintain the shelf life of nuggets. Moringa tempeh until day 3 with ALT values of 1.2 × 103 and 8.7 × 102. Keywords: Nugget, Andaliman, Total Plate Count
Physical And Sensory Test Of Ice Cream With The Addition Of Sago Flour And Coconut Dregs Flour Veron Orlando Tamauka; Lucia Cecilia Mandey; Christine Fransin Mamuaja
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.43139

Abstract

Ice cream is a processed food product with a semi-solid texture that can be easily modified. Sago flour and coconut dregs flour as an alternative to local food that can be added to ice cream. This study aims to produce ice cream with good quality standards with preferred sensory properties. This study used a completely randomized design (CRD). The results of the research on overrun ice cream with the addition of sago flour and coconut dregs flour obtained an average value between 13-41.6%, melting power obtained an average value ranging from 17.3-31.3 minutes, sensory testing of preference level (color, texture, aroma, taste) obtained an average value of 3.32-3.8 (color), 2.92-3.44 (texture), 2.88-3.28 (aroma) and 1.76-3, 92 (flavor). Based on the results of the study, the addition of sago flour and pulp flour had the highest melting power in the 5% addition treatment, the highest overrun value was in the 0% control treatment and from the panelists' preference for ice cream, the addition of sag flour and coconut dregs flour in terms of color, texture, aroma. , flavor. Keywords: Ice cream; Sago flour; coconut dregs flour.

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