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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 27 Documents
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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.
KUALITAS KIMIA SUSU SAPI DALAM PEMBUATAN YOGHURT YANG DI SUBSTITUSI DENGAN SARI KACANG MERAH: CHEMICAL QUALITY OF COW'S MILK IN MAKING YOGHURT WHICH IS SUBSTITUTED WITH RED BEAN EXTRACT Umbang Arif Rokhayati
JURAGAN - Jurnal Agroteknologi Vol. 4 No. 1 (2026)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v4i1.1794

Abstract

ABSTRAKYoghurt adalah produk yang dibuat dari susu yang telah dipasteurisasi dan difermentasi menggunakan bakteri tertentu untuk menghasilkan rasa, aroma, dan keasaman yang unik, baik dengan atau tanpa bahan lain. Kacang merah mengandung jenis karbohidrat yang berbeda dengan susu sapi. Penelitian ini dilaksanakan pada bulan Januari sampai Desember 2025 di Laboratorium Peternakan Fakultas Pertanian Universitas Negeri Gorontalo. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan memiliki dua faktor, faktor pertama (I) proporsi susu sapi dan sari kacang merah, yaitu 20:50; 40:40; 50:20, dan kedua (II) yaitu konsentrasi stater yang digunakan dalam pembuatan yogurt yaitu sebanyak 5%, 10%, dan 15%. Masing-masing perlakuan di ulang sebanyak 2 kali. Hasil perlakuan terbaik akan diuji kimia meliputi kadar protein, kadar lemak, dan kadar abu serta pH. Uji Kualitas kimia perlakuan terbaik protein 3,44%, lemak 2,32%, kadar abu 0,76%, dan tingkat keasaman (pH) 4,14. Kata Kunci : Yoghurt, Susu Sapi, Sari Kacang Merah.
SIFAT FISIK BIJI KOPI LIBERIKA Faurina, Ulva; Inriani Br Ginting, Indah; Rasinta, Igef; Pitoyo, Sekar Utaminingtyas; Sidabalok, Dosmaria; Simanjuntak, Tresia Yuliana
JURAGAN - Jurnal Agroteknologi Vol. 4 No. 1 (2026)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v4i1.2006

Abstract

Indonesia is one of the world’s major coffee-producing countries, cultivating several species such as Arabica, Robusta, Liberica, and Excelsa. Among these, Liberica coffee remains less studied despite its unique morphological and physical characteristics. This research aimed to identify and analyze the physical properties of Liberica coffee beans, including their size, shape, geometric mean diameter (GMD), sphericity, bulk density, and angles of repose and friction. The study was conducted at the Biosystem Laboratory, Department of Agricultural Engineering, Faculty of Agriculture, University of Jambi, using a descriptive quantitative method. Measurements were performed using a Vernier Caliper, digital scale, and supporting instruments, with data collected from ten bean samples. The results showed that Liberica coffee beans have relatively large and elongated shapes, moderate sphericity, and good bulk density, indicating a stable structure and ease of handling during post-harvest processing. Overall, the study provides essential baseline data for developing efficient post-harvest technologies suited to the physical characteristics of Liberica coffee.

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