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Jurnal Ilmiah Teknologi Pertanian Agrotechno
Published by Universitas Udayana
ISSN : 25030523     EISSN : 25488023     DOI : https://doi.org/10.24843/JITPA.2018.v03.i01.p01
Core Subject : Science, Engineering,
Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering
Scientific Journal of Agricultural Technology AGROTECHNO publishes the research results in the field of agricultural technology. This field comprises three main topics, namely Food Science and Technology, Agroindustry Technology and Management, and Agricultural Engineering and Biosystems. We encourage researchers to publish in the following topics: Food Science and Technology: Antioxidant, food development, food characteristics evaluation, nutrition assessment, functional food, food colorant, probiotics, food safety. Agroindustry Technology and Management: Industrial process technology, industrial system engineering, environmental engineering. Agricultural Engineering and Biosystem: Postharvest physiology and Technology of the fresh product, agricultural machinery design, precision farming, Internet of Things in biosystem, instrumentation and automation, biosystem management, water and soil management, composting engineering.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 142 Documents
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Pengaruh Konsentrasi Polivinil Alkohol dan Magnesium Stearat Terhadap Karaktersitik Bahan Pengemas Biokomposit Foam Tapioka-Glukomanan Shafira Salsabila Putri; Bambang Admadi Harsojuwono; Anak Agung Made Dewi Anggreni
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 2 (2023): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p04.

Abstract

Biokomposit foam tapioka glukomana masih memiliki kelemahan seperti hidrofilik dan memiliki sifat mekanik yang rendah. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi polivinil alkohol dan magnesium stearat terhadap karakteristik biokomposit foam tapioka dan glukomanan serta menentukan konsentrasi polivinil alkohol dan magnesium stearat yang optimal sehingga dihasilkan karakteristik biokomposit foam tapioka dan glukomanan yang terbaik. Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor. Faktor I adalah konsentrasi polivinil alkohol yang terdiri atas 3 taraf yaitu 20, 30, 40%. Faktor II adalah konsentrasi magnesium stearat yang terdiri atas 3 taraf yaitu 10, 15, 20%. Variabel yang diamati yaitu kuat tarik/tegangan putus, densitas, ketahanan sobek, pampat tetap, ketebalan, pengembangan tebal dan waktu biodegradasi. Data yang diperoleh dianalisis keragamannya dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan konsentrasi polivnil alkohol dan magnesium stearat berpengaruh sangat nyata terhadap kuat tarik, ketahanan sobek, pampat tetap, swelling, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas dan ketebalan. Interaksi antar perlakuan berpengaruh sangat nyata terhadap kuat tarik, ketahan sobek, pampat tetap dan, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas, ketebalan, swelling, dan waktu biodegradasi. Konsentrasi polivinil alkohol 40 % dan magnesium stearat 20% menghasilkan biokomposit foam terbaik dengan nilai kuat tarik 2,10 N/cm2, ketahanan sobek 1,50 N/cm2, analisis densitas 0,40 g/ml, pampat tetap 2,89%, ketebalan 3,59 mm, swelling 0,61%, dan waktu degradasi selama 17,33 hari.
Tingkat Kesukaan Dendeng Sapi Substitusi Nangka Muda dengan Lama Pengeringan yang Berbeda Yunda Maymanah Rahmadewi; Brenda Margaretha Lestari; Nur Nisrina Raihan
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 2 (2023): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p05.

Abstract

The purpose of this study was to determine the level of preference for beef jerky from a mixture of beef and young jackfruit dried at different times and assessed from the level of preference on sensory attributes of color, aroma, texture, taste and overall preference. This study used a completely randomized design (CRD) with different drying time variables, namely 20, 25 and 30 hours. Data analysis in this study was obtained from the results of the organoleptic assessment of the panelists' preference for beef-jackfruit jerky which differed based on drying time. Data were analyzed using analysis of variance (Analysis of Variant), the organoleptic assessment results which had a significant effect followed by the Fisher's LSD (Least Significant Difference) test at the 95% confidence level (?=0.05). Dried young beef-jackfruit jerky for 20 hours had the highest average preference value on the texture attribute (3.7). The highest average preference values for color (3.65) and aroma (3.8) were found in the dried beef jerky for 25 hours, while the dried beef jerky for 30 hours had the highest average preference value on the attributes of taste and overall preference. The different drying times resulted in significant differences in the average preference level of the texture attributes only.
Kandungan Antosianin dan Karakteristik Sensori Kue Pia Ubi Ungu Agus Selamet Duniaji; I A.A. Anom Jambe; Ni Nyoman Puspawati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 3 No. 1 (2018): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i01.p04

Abstract

The aim of this research is to know the anthocyanin content and Characteristics of Pia cake of Purple Sweet Potato as well as The Indonesia National standards (SNI) and has sensory properties are acceptable and preferred by consumers. Specific objectives of this study was to determine the effect of the addition of purple sweet potato anthocyanin content, moisture content and texture of thePiaPurple Sweet Potato. This research was carried out to know the substitution of purple sweet potato and wheat such as (100% : O%= T0), (95% : 5%,=T1) (90% : 10%=T2), (85 %: 15%=T3), (80% : 20%=T4 and 75% : 25%=T5). Experiments were performed with 3 repetitions. Parameters measured were anthocyanin content (Apriantono et al., 1989), the water content with the oven method (Selamet Sudarmaji, 1997) and sensory test with Scoring test. The research of results showed that the addition concentration of purple sweet potato 10% give the best results pia cake with the characteristics of the water content of 29.10%, anthocyanin 2.87%, texture preferred (score 6:06), color preferred (6:20) and the flavor is preferred (score 6:53)
Pengaruh Kadar Air dalam Minyak Kemiri Sunan pada Tahap Esterifikasi dengan Katalis Asam Sulfat Haryono; Juliandri; Rustaman
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 2 (2023): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p06

Abstract

Kemiri sunan oil is non-food oil. Therefore, kemiri sunan oil can be a potential raw material for biodiesel synthesis. Kemiri sunan oil has relatively high free fatty acid content so that before the transesterification step with a homogeneous base catalyst it is necessary to esterify it first. In esterification, the water content in oil and fat as raw material for biodiesel affects the conversion rate of free fatty acids into biodiesel, so this needs to be studied. The purpose of this study was to study the effect of water content in kemiri sunan oil on the conversion of free fatty acids into biodiesel at the esterification stage. The research was conducted by quantitative experiment. Variations of water content in kemiri sunan oil were obtained through evaporation at a temperature of 105 oC with time variations of 1, 1.5 and 2 hours. Esterification was carried out at a temperature of 60 oC, mole ratio of oil to methanol of 1:6, reaction time of 1.5 hours, and 98% sulfuric acid catalyst as much as 1%. The results showed that the less water content in the kemiri sunan oil, the less free fatty acids contained in the biodiesel from the esterification result.
Analisis Pengaruh Social Media Marketing Melalui Instagram Terhadap Brand Awareness Fish Sambal I Kadek Aditya Arimbawa; I Ketut Satriawan; I G.A. Lani Triani
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 2 (2023): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p07

Abstract

Fish Sambal is a seafood chili brand from Nusa Penida which markets its products through Instagram-based social media. However, there was a decrease in Instagram Fish Sambal performance in August-November 2022 compared to May-July 2022. The purpose of this study was to identify Fish Sambal's social media marketing strategy, analyze the effect of social media marketing on Fish Sambal's brand awareness and make suggestions for alternative social strategies. media marketing to increase brand awareness of Fish Sambal. In-depth interviews with Fish Sambal internal parties were conducted to identify the 4C social media marketing, the Structural Equation Modeling-Partial Least Square (SEM-PLS) method was used to analyze the effect of social media marketing on Fish Sambal brand awareness and the FGD method was used to make social media strategy proposals marketing. The results showed that Fish Sambal brand awareness was influenced by social media marketing and social media marketing dimensions consisting of context, communication, collaboration, and connection which could explain brand awareness of 58.9% and 41.1% explained by other dimensions outside the model. The proposed social media marketing strategy is on the context dimension; advertisement planner, maximizing Instagram features and determining when to upload content. Communications; carry out social media campaigns and carry out direct marketing. Collaboration; collaborate with influencers and other brands. Connections; create a membership program.
Unjuk Kinerja Sistem Aerasi Dalam Kotak Penyimpanan Kentang (Solanum tuberrosum L) Tipe Kotak Dandy Zulfikar Sulthan Siata; Yohanes Setiyo; I Gusti Ketut Arya Arthawan
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 1 (2022): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v01.i01.p01

Abstract

The purpose of this study was to determine the performance of the box type potato storage aeration system in terms of changes in temperature and RH of the air during storage. Research on a box type aeration system for potato storage was carried out by measuring the temperature and RH of the incoming air, the temperature and the RH of the outgoing air during storage of potatoes for 21 days. In addition, calculating the heat of respiration, heat to increase the temperature of potatoes, heat to evaporate water and heat lost to the environment using a simple mathematical model approach. The results showed that the temperature and RH of the room and the incoming air flow tended to form a linear pattern, while the RH of the process room and the outgoing air flow tended to form a polynomial pattern. The temperature of the potato storage room was in the range of 24.07-25.70oC and the RH was in the range of 56.0-65.6%. The heat value of respiration varied between 261.42 - 311.88 k.Joule/kg potato tubers, because the storage temperature was 24.07-25.70oC. The heat generated by the respiration process used to evaporate water from the potato tubers to the environment is 6.01±0.3% on average, the average heat to raise the temperature of the potato tubers and the air temperature around the potato is 24.08±1, 3%, and the average heat loss to the environment with the flowing air is 59.89±3.4%.
Aktivitas Antioksidan Ekstrak Bubuk Kunyit (Curcuma domestica Val.) Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 2 No. 2 (2017): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2017.v02.i02.p07

Abstract

This study aims to find out the effect of the concentration of solution and drying temperature in the process of turmeric extraction and to find out the same for producing extract with optimal rendemen and antioxidant activity. The experiment used completely random design and the factorial pattern with the first factor being the solution concentration which consisted of 6 levels, that is, in the concentration of 0%, 30%, 50%, 70%, and 90%. The second factor was the drying temperature which consisted of three levels, they are: 40oC, 50oC, and 60oC with two time repetition. In the examination of the antioxidant activity of turmeric extract, the following tests were done: total phenol (Julkunen-Tito method), the ability of capturing free radical diphenylpikrihidrazil (DPPH), ferry thiosianat method (FTC), and thobarbituric acid method (TBA). The results showed that the concentration of solution and drying temperature affects all parameters under observation, except for the rendemen that is not affected by solution concentration, and there was interaction of treatment in all the parameters observed. Test of FTC and TBA showed that there was antioxidant activity in the turmeric extract where it was able to inhibit the formation of peroxide and malonaldehyde in the oxidization reaction of fatty acid. The turmeric extract with the optimal antioxidant activity was obtained at the treatment of concentration 50% at the temperature of 60oC with the rendemen value of 7.92%, the total amount of phenol 2.82% and the value of DPPH of 1.13%.
Pengaruh Konsentrasi Starter dan Gula terhadap Karakteristik Wine Salak Ida Bagus Wayan Gunam
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 3 No. 1 (2018): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i01.p05

Abstract

Penelitian ini bertujuan untuk menentukan konsentrasi starter dan penambahan gula yang optimal untuk memperoleh karakteristik wine salak yang terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok pola factorial dengan dua faktor. Faktor pertama adalah konsentrasi starter yaitu: 5, 10 dan 15% (v/v) dan faktor kedua adalah penambahan gula yaitu: 10, 15, 20 dan 25% (b/v). Hasil penelitian menunjukkan bahwa konsentrasi starter dan penambahan gula berpengaruh terhadap karakteristik wine salak. Pada konsentrasi gula yang lebih tinggi dapat menhasilkan kadar alkohol yang lebih tinggi juga, karena terdapat lebih banyak substrat yang dimanfaatkan oleh khamir untuk memproduksi alkohol. Wine salak dengan karakteristik terbaik diperoleh dari perlakuan konsentrasi starter 15% (v/v) dan penambahan gula 25% (b/v), dengan kadar alkohol tertinggi yaitu sebesar 12,25% dan juga memiliki nilai uji efektifitas terbaik yaitu sebesar 1,33.
Pengaruh Konsentrasi Campuran Maizena dan Glukomanan dengan Lama Pengeringan terhadap Karakteristik Komposit Bioplastik Rio Rambo Siallagan; Bambang Admadi Harsojuwono; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 1 (2022): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v01.i01.p02

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi campuran maizena dan glukomanan dengan lama pengeringan serta interaksi keduanya terhadap karakteristik bioplastik serta menentukan konsentrasi campuran maizena-glukomanan dengan lama pengeringan yang terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok Percobaan Faktorial. Faktor pertama adalah konsentrasi campuran maizena-glukomanan dari 4 taraf, yaitu 4%, 5%, 6%, dan 7% (b/b). Faktor kedua adalah lama pengadukan yang terdiri dari 4 taraf, yaitu 5,6,7, dan 8 jam. Hasil penelitian menunjukkan bahwa konsentrasi campuran maizena-glukomanan dengan lama pengeringan berpengaruh sangat nyata terhadap kuat tarik, perpanjangan saat putus dan pengembangan tebal/swelling, tetapi tidak berpengaruh nyata terhadap biodegradasi. Interaksi antar perlakuan berpengaruh nyata terhadap kuat tarik dan laju transmisi uap air. Konsentrasi asam stearat 6% dan lama pengeringan 6 jam menghasilkan karakteristik komposit bioplastik terbaik dengan nilai kuat tarik sebesar 22,82 MPa, perpanjangan saat putus sebesar 11,01 %, nilai elastisitas sebesar 353,50 MPa, nilai penyerapan air sebesar 87,98%, nilai laju transmisi uap air sebesar 1,42 g/m2.jam dan laju biodegradasi selama 7 hari. Hasil analisis gugus fungsi menunjukkan komposit bioplastik maizena glukomanan mengandung gugus hidroksil (O-H), karbonil (C=O), karboksil (C-O) dan hidrokarbon -(CH2)n.
Pengaruh Penambahan Stabilizer Alami Berbasis Umbi Lokal untuk Peningkatan Sifat Fisik dan Kimia Es Krim Buah Naga Merah (Hylocereus polyrhizus Sp.) Rini Nofrida; Yeni Sulastri; Rucitra Widyasari; M. Abbas Zaini; Arif Nasrullah
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 3 No. 1 (2018): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i01.p06

Abstract

Ice cream is a kind of dessert with a sweet taste and served in a cold and frozen. Ice cream has a soft texture, to make the texture required stabilizer, which is one of the ingredients added in the manufacture of ice cream in order to prevent crystallization, as a binder and improve the texture. Stabilizers can be met from starch-based materials of local potency of tubers. Gelatinization of starch in the tuber flour can replace the function of the stabilizer. Some types of tubers that can be developed as an alternative source of natural stabilizer such as porang, uwi, and taro. The study is entitled "The Effect of Adding Natural Stabilizer Based on local tubers for Improving physical and chemical properties of Red Dragon Fruit Ice Cream(Hylocereus polyrhizus sp)". This study aims to examine the effect of local tubers (lombos,flour (porang), uwi flour and belitung taro flour) as a stabilizer on manufacture dragon fruit ice cream. The research will be done first with the preparation stage which is the manufacture of tuber flours (porang, uwi and Belitung taro). Implementation of the research was conducted in two stages are 1) making dragon fruit ice cream with tuber flours; 2) determining the best treatment of the use of stabilizer from the tubers. The tests include the physical and chemical quality that has been performed in the Quality Control Laboratory, the Chemical Laboratory and the Food Biochemistry and the Food Processing Laboratory. Parameters observed in this study include moisture content, total dissolved solids, melting time, emulsion stability, and texture. Based on the results of the research known that the best treatment is the use of porang stabilizer with 0.5% concentration in the manufacture of red dragon fruit ice cream. The treatment is able to match the ability of CMC as an ice cream stabilizer. In the treatment porang 0.5% obtained water content 64.39%, total soluble solids 14.80%, emulsion stability 87.41%, and melting time 95.45 minutes / 100 grams.

Page 8 of 15 | Total Record : 142

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