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Juragan (Jurnal Agroteknologi)
Published by Yayasan Rahmatan Fiddunya Wal Akhirah
ISSN : 30251427     EISSN : 30251427     DOI : https://doi.org/10.58794/juragan.v2i1.631
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURAGAN - Jurnal Agroteknologi diterbitkan 2 (dua) kali dalam setahun pada bulan Januari dan Juli oleh Yayasan Rahmatan Fiddunya Wal Akhirah dalam membantu para akademisi, peneliti dan praktisi untuk menyebarkan hasil penelitiannya. Tujuan Jurnal JURAGAN adalah sebagai sarana untuk menerbitkan makalah/artikel dalam Bidang Agroteknologi
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 25 Documents
 1   2   3 
The Influence Of Fertilizing Humidity And Chicken Egg Shell On The Growth And Pondoh Round Eggplant Production Sinaga, Paulus Diego; Susi, Neng; Lidar, Seprita
JURAGAN - Jurnal Agroteknologi Vol. 2 No. 2 (2024)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v2i2.846

Abstract

One of the reasons for the low eggplant production in Riau is that the soil type in Riau is generally Red Yellow Podzolik (PMK). Utilization of PMK soil as a medium for plant growth is faced with various problems, especially the physical, chemical and biological properties of the soil which are less supportive for growth. To be able to improve PMK soil, it is necessary to provide a lot of organic matter, such as vermicompost fertilizer. Vermicompost organic fertilizer is an organic fertilizer plus, because it contains macro and micro nutrients and growth hormones that are readily absorbed by plants. In addition, giving egg shells is a household waste that can still be used to fertilize plants. Eggshell contains 94% calcium carbonate, 1% calcium phosphate, 1% magnesium carbonate and 4% organic compounds (Rahmawati and Nisa, 2015). The high calcium carbonate contained in eggshells can be used as an alternative source of calcium. The purpose of this study was to determine the effect and the best combination of casting and chicken eggshell fertilizer on the growth and production of pondoh round eggplant (Solanum melongena L.). This research was carried out experimentally using a factorial Completely Randomized Design (CRD), which consisted of two factors, namely K (Kascing Fertilizer) consisting of 3 levels, and factor C (Chicken egg shells), consisting of 3 levels, each consisting of 3 repetitions, The number of experimental units is 27 plots, each plot consists of 4 plants and 2 plants as samples, so that the total plant is 27 x 4 = 108 plants. The result of this research is that the interaction of vermicompost fertilizer and chicken egg shells has a significant effect on plant height, stem diameter, number of fruits, fruit weight per plant, fruit diameter of eggplant plants, by giving 100 g of castor fertilizer/plant and 30 chicken egg shells. g/plant is the best dose in this study.
Testing The Physicochemical Properties Of Liquid Organic Fertilizer Waste Of Spincord Fish (Channa Striata) Prastari, Cindytia; Ibrahim, Roy; Alhaviz, Alhaviz
JURAGAN - Jurnal Agroteknologi Vol. 2 No. 2 (2024)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v2i2.964

Abstract

Fish wealth in the Indonesian region is abundant and efforts are continuously being made to increase the catch. Abundant fish catches become leftover fish or discarded fish due to various reasons, for example the fishermen's limited knowledge and facilities in fish processing methods. It turns out that the remaining fish or discarded fish can still be used. Nowadays snakehead fish (Channa striata) is widely used to make fish sauce, but in the manufacturing process only the flesh is used, this causes the skin and bones to become unusable waste. In general, fish waste contains many nutrients, namely N (Nitrogen), P (Phosphorus) and K (Potassium), which are components of organic fertilizer.The increase in waste production greatly influences global warming which triggers climate change. With proper processing in accordance with the environment and its presence in the environment, it is hoped that the environment will be clean, healthy and comfortable, in addition, appropriate waste can produce use value that will add income. From the research results, it can be concluded that the addition of the bromelain enzyme with a concentration of 150 mL produces the highest nitrogen content, namely 0.39%, while for the phosphorus content, the addition of 150 mL of enzyme shows a higher value, namely 0.168% and the highest nitrogen content, namely 0.037%, is owned by POC with the addition of 150 mL of bromelain enzyme.
Perbedaan Penyeduhan Kopi Dengan Metode Siphon, French Fresh, Dan Moka Pot Bincar Parningotan Simbolon
JURAGAN - Jurnal Agroteknologi Vol. 2 No. 2 (2024)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v2i2.1203

Abstract

This research aims to analyze differences in the organoleptic characteristics of coffee brewed using three methods, namely siphon, French press, and moka-pot. The practicum was carried out by brewing two types of coffee, namely Temanggung Palm Sugar robusta coffee (Coffee A) and Jambi coffee (Coffee B), using these three methods. Organoleptic test results show that there are significant variations in taste, aroma, color, clarity and aftertaste based on the brewing method. The siphon method tends to produce coffee with better clarity, while the moka-pot produces coffee with a deeper color. The conclusion shows that the brewing method influences the final characteristics of the coffee.
The Effect Of Shypon, French Press And Moka Pot Brewing On Robusta And Arabica Coffee Tiur Gressela Tamara
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 1 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i1.1217

Abstract

Coffee (Coffea sp.) is one of the plantation commodities that plays an important role in the Indonesian economy. Coffee has antioxidant components in both green coffee and roasted coffee. Green coffee has higher antioxidants than roasted coffee. In general, coffee bean processing consists of three stages, namely the roasting process, the grinding process, and the brewing process. The brewing process is the process of extracting coffee with hot water. According to Lingle, in general there are three processes that occur during brewing, namely wetting, extraction and hydrolysis. Critical factors that need to be considered in choosing a brewing technique are the length of time the water is in direct contact with the ground coffee, the temperature of the water used, and the type of pressure for brewing coffee. Some of the most commonly used brewing techniques include the siphon, french press, tubruk and drip brewing techniques. The purpose of this study was to determine the organoleptic test of the differences in coffee brewing based on Arabica coffee and Robusta coffee using the shipon set, French press, and moka pot. Based on the research results, it is stated that Robusta coffee is better using the shipon brewing method because it can affect the color, clarity, taste and aftertaste.
The Influence Of Brewing Techniques (Syphon, French Press, Moka Pot) On The Sensory Attributes Of Robusta And Arabic Coffe Nur Paidah
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 1 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i1.1220

Abstract

According to the International Coffee Organization, in 2016 Indonesia became the fourth largest coffee producing country in the world. The commonly known types of coffee are Arabica and Robusta. The taste of coffee is influenced by several factors such as the quality of the soil where the coffee is grown, the maturity of the coffee beans when harvested, the location of the coffee plantation, coffee production, coffee processing, roasting and brewing. The diversity of various types of coffee beans will become more visible and visible if they are brewed using various brewing methods. Currently, many kinds of tools have been created in the development of serving and brewing Manual Brewing, these tools include, namely V60, Aeropress, French Press, Moka pot, Siphon, Chemex, Cezve, and others. This article tries to summarize several brewing techniques that exist around the community to determine the quality of the coffee brew produced using this equipment. Robusta coffee is more suitable for brewing using the siphon brewing technique because the aroma and color produced from this brewing are better than using other brewing techniques.
Teknik Penyeduhan dengan Metode Syphon, Moka Pot dan French Press Egi Gustaman; Anna Anggraini
JURAGAN - Jurnal Agroteknologi Vol. 2 No. 2 (2024)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v2i2.1221

Abstract

Coffee is an agricultural commodity that is in great demand by the public. Coffee is a plant that belongs to the Rubiaceae family. The chemical composition is also influenced by the type of coffee, growing environment, and processing process. In Indonesia, robusta coffee (Coffea canephora) is widely cultivated. In this practicum, the parameters analyzed are organoleptic tests in the form of color, aroma, taste, clarity and after test using 3 types of brewing equipment, namely Shipon, French press and Moka-pot. The benefit of doing this practicum is that you can find out the organoleptic tests on the differences between brewing coffee A and coffee B using a siphon, French press and moka pot. 
The Identify The Influence Of Coffee Brewing Techniques on Coffee Quality Maya Zevanya Manurun
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 1 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i1.1222

Abstract

Coffee is one type of plantation crop that is widely cultivated in the world. From In 1980-2013, the growth rate of coffee plant productivity in the world continued to experience increase with an average growth of 2.21%. This research aims to identify the effect of coffee brewing techniques on the quality of the taste of the coffee produced. Several brewing techniques commonly used in the coffee industry, such as the siphon, pour-over, French press, and espresso methods, have different characteristics in the process of extracting chemicals from coffee beans. Different brewing techniques are expected to produce significant differences in the taste, aroma, acidity, viscosity and caffeine content of coffee
The Effect Of Brewing Technique On Sensory Testing Of Arabica And Robusta Coffee Riris Kindeng Situmorang
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 1 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i1.1224

Abstract

Coffee is an agricultural commodity with high economic value which plays an important role as a source of foreign exchange for the country. Two types of coffee that are widely known are Arabica and Robusta coffee, each of which has unique characteristics. Arabica coffee is known for its more sour taste and fragrant aroma, while Robusta coffee has a stronger taste and higher caffeine content. Brewing coffee affects the resulting sensory characteristics, which can be influenced by the brewing technique used. This research aims to test the sensory differences between Arabica and Robusta coffee using three manual brewing techniques, namely Siphon, French Press, and Moka Pot. Manual brewing techniques differ in the extraction method, where the Siphon uses steam pressure to extract coffee, the French Press with immersion to extract maximum coffee, and the Moka Pot uses steam pressure to produce concentrated coffee. This research measures the sensory characteristics of coffee based on taste, aroma, body, acidity and aftertaste produced by each brewing technique. The research results showed that the brewing technique had a significant impact on the sensory properties of Arabica and Robusta coffee.
Penerapan Efektivitas Modul Pembelajaran Berbasis Proyek Pada Mata Kuliah Teknologi Pengolahan Buah Dan Sayur Tri Rizki; Surhaini
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 1 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i1.1240

Abstract

Project-Based Learning (PBL) is regarded as a successful strategy in higher education for improving students' comprehension and practical skills, particularly in application- based courses. The purpose of this study is to evaluate how well the project-based learning approach raises student interest and proficiency in a technology course on fruit and vegetable processing. 66 students enrolled in the course served as the sample for the One Group Pretest-Posttest research design. Pre-test and post-test evaluations were used to gather data, and the N-gain computation was used to analyze the results in order to gauge learning improvement. With an N-gain of 0.49, which indicates moderate effectiveness, the data demonstrate a considerable rise in post-test scores relative to pre-test levels. PBL has been shown to improve student participation in the learning process as well as academic knowledge.
PENGARUH METODE PENYEDUHAN TERHADAP KARAKTERISTIK ORGANOLEPTIK KOPI ROBUSTA DAN LIBERIKA Dewi, Rahmi Dewi Harahap
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 2 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i2.1212

Abstract

Abstract This study aims to evaluate the effect of brewing methods using French Press, Syphon, and Moka Pot on the organoleptic characteristics of Robusta and Liberica coffee. The parameters tested include color, taste, aroma, clarity, and after taste. The results showed that the Syphon method gave the best results in terms of aroma and clarity, while the Moka Pot produced the most concentrated coffee color. However, after taste tended to be low in all methods. Choosing the right brewing method is important to optimize coffee quality according to consumer preferences.

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