cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Sri Purwanti
Contact Email
yysrahmatanfwa@gmail.com
Phone
+6281297409136
Journal Mail Official
jurnaljuragan@gmail.com
Editorial Address
Jl. Datuk Tunggul, Kel Teluk Kenidai, Kec Tambang, Kab Kampar, Prov Riau, Indonesia.
Location
Kab. kampar,
Riau
INDONESIA
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 
ANALISIS PENGARUH HASIL RENDEMEN DAN WAKTU PADA ALAT PENGUPAS NANAS SEMI MEKANIS BERDASARKAN TIGA TINGKAT KEMATANGAN BUAH NANAS VARIETAS QUEEN Pebriani Daulay, Diana; Melvi Viyona; Fatkhul Rohman; Ridos Sputra; Igef Rasinta; Latifa Aini; Anna Anggraini
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.v3i2.1415

Abstract

This study aims to analyze the effect of pineapple ripeness level on yield and peeling time using a semi-mechanical peeler. The experimental method used pineapple samples from three levels of ripeness: green, greenish yellow, and yellow. The results showed that the use of a peeler increased peeling efficiency compared to the manual method, with shorter peeling time and better yield in green and greenish yellow pineapples. This study aims to analyze the effect of pineapple ripeness level on yield and peeling time using a semi-mechanical peeler. The experimental method used pineapple samples from three levels of ripeness: green, greenish yellow, and yellow. The results showed that the use of a peeler increased peeling efficiency compared to the manual method, with shorter peeling time and better yield in green and greenish yellow pineapples. Although in yellow pineapples, the yield tends to be lower due to fruit damage during the peeling process. Although in yellow pineapples, the yield tends to be lower due to fruit damage during the peeling process.
PENGARUH KONSENTRASI RAGI TERHADAP KUALITAS SENSORI PADA FERMENTASI TAPAI SINGKONG DAN TAPAI KETAN Sevina, Raisa; Anna Anggraini; Rani Anggraini; Emanauli; Fauziah Fiardilla; Bella Dwi Pasca; Yogie Zulni Pratama
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.v3i2.1425

Abstract

This study aims to evaluate the effect of varying yeast concentrations on the sensory quality of cassava tapai (Manihot esculenta) and black glutinous rice tapai (Oryza sativa var. glutinosa). The yeast concentrations used were 0.25%, 0.5%, 0.75%, 1%, and 1.5% based on the substrate weight. The parameters observed included taste, texture, aroma, and color, which were assessed organoleptically on the first and second days of fermentation. The results showed that yeast concentrations of 0.5% to 0.75% produced the best quality tapai in both cassava and black glutinous rice, characterized by a balanced sweet-sour taste, soft texture, and the distinctive aroma of tapai. At low yeast concentration (0.25%), fermentation was not optimal, while at higher concentrations (≥1%), over-fermentation occurred, marked by a bitter taste, excessively soft texture, and unpleasant odor. This study highlights the importance of using the appropriate yeast concentration in the tapai fermentation process to achieve optimal sensory quality.
ANALISIS SWOT DALAM PENGEMBANGAN USAHA ES KRIM SUSU KAMBING Umbang Arif Rokayati
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.v3i2.1474

Abstract

Susu kambing merupakan sumber olahan susu yang kaya nutrisi seperti kalsium, protein, dan asam lemak esensial dalam susu kambing menjadikannya bahan baku yang potensial untuk diolah menjadi berbagai produk, salah satunya adalah es krim. Es krim digemari oleh berbagai kalangan karena rasanya yang lezat dan teksturnya yang lembut. Penelitian ini bertujuan untuk menganalisis faktor-faktor internal dan eksternal yang memengaruhi kelangsungan dan pengembangan usaha es krim berbahan dasar susu kambing. Metode SWOT digunakan untuk mengidentifikasi Strengths (Kekuatan), Weaknesses (Kelemahan), Opportunities (Peluang), dan Threats (Ancaman) yang ada dalam usaha es krim susu kambing, melalui proses wawancara dan observasi lapangan. Disimpulkan bahwa usaha es krim susu kambing memiliki potensi yang cukup besar di pasar, terutama dengan meningkatnya tren hidup sehat dan pencarian produk-produk unik oleh konsumen. Namun, keberhasilan usaha ini sangat tergantung pada strategi pemasaran, edukasi pasar, dan manajemen rantai pasok yang efektif.
KAJIAN LAMA FERMENTASI TERHADAP KUALITAS KOPI BUBUK DARI BIJI JAMBU BANGKOK (PSIDIUM GUAJAVA, L.) Rudi prihantoro; Emanauli; YANDRI, RUDI DESTA
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.v3i2.1499

Abstract

Biji Jambu biji (Psidium guajava, L.) yang biasanya hanya dibuang kemudian dilakukan diversifikasi pangan dengan cara memanfaatkan nya sebagai bahan minuman yang sedikit mengandung kafein yaitu kopi yang bisa di konsumsi oleh semua kalangan orang yang mengalami gangguan lambung.. Penelitian ini bertujuan untuk mengetahui lama fermentasi terhadap kualitas kopi bubuk dari biji jambu bangkok dan mengetahui lama fermentasi terbaik dalam menghasilkan kopi bubuk dari biji jambu bangkok. Penelitian ini menggunakan Rancangan Acak Kelompok dengan perlakuan lama fermentasi 48, 72, 96 dan 120 jam. Parameter yang diamati adalah kadar air, kadar abu, padatan tidak larut dalam air, dan organoleptik. Berdasarkan hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh terhadap kadar air, kadar abu, padatan tidak larut dalam air, dan uji organoleptik kopi bubuk biji jambu bangkok. Perlakuan lama fermentasi P3 (96 jam) adalah lama fermentasi yang tepat untuk kopi biji jambu bangkok dengan nilai kadar air (0,93%), nilai kadar abu (2,12%), nilai padatan tidak larut dalam air (0,83%), nilai organoleptik (3,93 / suka).
Penicillin Production By Penicillium Chrysogenum L112 With Variation Of Agitation Speed In 1 L Fermentor Anwar, Hairul
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.v2i2.1150

Abstract

Penicillin refers to a group of β-lactam antibiotics with high commercial value because it is precursor for semi synthetic antibiotics such as amoxicillin and ampicillin. It also has high antibacterial activity. Penicillin production in industrial scale uses large fermentation reactor which require optimum agitation. The present study was conducted to investigate the effect of agitation speed on penicillin production using Penicillium chrysogenum L112, which have high antibiotics activity against some bacteria. P. chrysogenum L112 which regenerated at 30°C for 7 days was suspended with distilled water. The suspension was inoculated to vegetation media to reach 2% (v/v) final concentration. It was then followed by activation at 28°C for 60 hours with 120 rpm agitation speed. The activated culture was inoculated to fermentation media to give 10% (v/v) final concentration in a 1 L fermenter at pH 7 and 28°C, aeration of 1 vvm, for 240 hours. Agitation speed was varied at 100, 150 and 200 rpm. Sample was collected every 24 hours and checked for its pH, dry cell weight, and antibiotics activity. The results of the present study indicate that agitation speed and time of incubation affected the P. chrysogenum ability to produce penicillin. The crude extract showed different effect when tested against different bacteria, which indicate different amount of penicillin produced. The best antibiotics activity was found at 150 rpm agitation speed, incubation time of 192 hours. The highest inhibition was found for Escherichia coli which showed 37 mm clear zone.

Page 3 of 3 | Total Record : 25

 1   2   3 

Filter by Year

2023 2025


Reset
Filter By Issues
All Issue Vol. 3 No. 2 (2025) Vol. 3 No. 1 (2025) Vol. 2 No. 2 (2024) Vol. 2 No. 1 (2024) Vol. 1 No. 1 (2023)