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Kab. jember,
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INDONESIA
Jurnal AGROTEKNOLOGI
Published by Universitas Jember
ISSN : 19781555     EISSN : 25024906     DOI : -
Core Subject : Agriculture,
Jurnal Agroteknologi terbit 2 (dua) nomor per volume, dan mempublikasikan hasil penelitian dalam bidang ilmu dan teknologi pertanian yang mencakup teknologi hasil pertanian, enjiniring pertanian, dan agroindustri. Selain itu, dimungkinkan membahas berbagai ulasan ilmiah, resensi buku, komunikasi singkat, dan paket industri yang terkait dengan agroteknologi.
Arjuna Subject : -
Articles 215 Documents
Produksi tannase menggunakan Aspergillus niger dalam media limbah kulit buah kopi Giyarto, Giyarto
Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
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Abstract

The presence of recalcitrant and toxic compounds such as caffeine, tannins and polyphenols limit the use of ........
Sifat nutritional protein rich flour (PRF) koro pedang (Canavalia ensiformis L.) Windrati, Wiwik Siti; Nafi, Ahmad; Augustine, Puspa Dewi
Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
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Abstract

Jack bean is one of beans which have 55% carbohydrate and 24% protein. It will .....
Aplikasi metode quality function deployment (QFD) untuk peningkatan kualitas produk mie jagung Suryaningrat, Ida Bagus; Djumarti, Djumarti; Ruriani, Eka; Kurniawati, Indah
Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
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Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research....
Pemanfaatan pasta buah merah (pandanus conoideus L) sebagai bahan substitusi tepung ketan dalam pembuatan dodol Murtiningrum, Murtiningrum; Silamba, Isak
Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
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Abstract

The objectives of the reserach are to obtain the best dodol formulation of by using red fruit pasta as substitution ingredient of waxy rice flour, and to know its physicochemical electrophoresis properties and panelist preferences. The ratio between .........
Penentuan jumlah persediaan bahan baku produk tempe dengan metode economic order quantity (EOQ) Novijanto, Noer
Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
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Abstract

Tempe is one of traditional and most delicious Indonesian food. Tempe is made up of soybean.....
Uji keandlan model sacramento pada DAS Bedadung dan DAS Kloposawit Wahyuningsih, Sri; Novita, Elida; Indarto, Indarto
Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
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Abstract

Sacramento model is once of rainfall runoff library (RRL) model which used to measure the flo component that include rainfall, evaporation and discharge.
FORMULASI FOOD BAR BERBASIS TEPUNG UBI JALAR UNGU DAN PISANG AGUNG (Musa paradisiaca Formatypica) MASAK Nurhayati, Nurhayati; Diniyah, Nurud; Kurniasari, Putri Gita
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Advance in food technology can produce practical food products which are easy to consume. Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich nutrient food using binder to form it into solid and compact. This research aims to determined the quality (sensory and physicochemical) of food bar made from purple sweet potato flour and ripe agung plantain and the best formula of food bar. This study used a completely randomized design with one factor, i.e. composition of purple sweet potato flour and ripe agung plantain. The combination of treatments were consist of P1 (20% purple sweet potato flour and 80% ripe agung plantain cultivar), P2 (30% purple sweet potato flour and 70% ripe agung plantain cultivar), P3 (40% purple sweet potato flour and 60% ripe agung plantain cultivar), P4 ( 50% purple sweet potato flour and 50% ripe agung plantain cultivar) and P5 (60% purple sweet potato purple and 40% ripe agung plantain cultivar). The parameters observed were moisture content, ash content, fat content, protein content, and carbohydrate content as well as the organoleptic properties. The result showed that the interaction of the best food bar by effectiveness testing of the formula was P2. The interaction of food bar with formula of purple sweet potato flour and ripe agung plantain cultivar significantly affected the texture, brightness (L), the value of a* and b*, moisture content, ash content, fat content, protein content, and carbohydrate content. The best food bar formulation (P2) had the characteristics such as 75.22 g/mm of texture value, 43.47 of lightness value (L), 7.67 of a* value, 18.24 of b* value, 12.80% of moisture content, 2.16% of ash content, 25.14% of fat content, 4.33% of protein content, 45.24% of carbohydrate content, while the preferences score of food bar was 3.08 of color, 3.52 of aroma, 3.2 flavor, 3.6 texture, and 3.56 score for and overall preference of the food bar. Keywords: agung var. plantain, physicochemical, purple sweet potato flour, sensory evaluation
FORMULASI MINUMAN BST (BREAKFAST STARCHY TUBER) BERPREBIOTIK DARI PATI RESISTEN TIPE II (RS2) KENTANG DAN UBI JALAR Handayani, Nurma; Jayus, J; Herlina, H
Jurnal AGROTEKNOLOGI Vol 7, No 1 (2013)
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Abstract

Potato and sweet potato starch to were formulated a product of BST showing a produce prebiotic activities. To determinne the prebiotic activities of the BST, very produce under different formula (A1= 25% potato starch : 75% sweet potato starch ; A2= 50% potato starch : 50% sweet potato starch ; A3=75% potato starch : 25% sweet potato starch) and the water temperature (B1= 60 °C, B2= 70 oC and B3= 80 oC). The results showed that the best formula based on the overall sensory was 75% potato starch : 25% sweet potato starch. Higher values of prebiotic index and short chain fatty acid content were observed from the formula of 25% potato starch : 75% sweet potato starch compare to than of 75% potato starch : 25% sweet potato starch.
KARAKTERISTIK FISIKOKIMIA TEPUNG KULIT PISANG JENIS BANANA Yoan, Imelda Yolanda; Puspitasari, p; Nurhayati, N
Jurnal AGROTEKNOLOGI Vol 7, No 1 (2013)
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Abstract

Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of the banana peel is still very limited, as animal feed, beside as waste. The purpose of this study were to determine the physicochemical characteristics of banana peels flour (mas, cavendish, barlin and susu variety). This research was condused in two stage, the first stage was banana peel flour production. The second was extraction of banana peel pectin by using water solvent as water soluble pectin (WSP), ammonium oxalate 0,5% solvent as chelating soluble pectin (CSP) and 0,05 M HCl solvent as acid soluble pectin (ASP). The data of the research were analysis by descriptive method presented in table or histogram with error bars or stdev. Physicochemical characteristic of banana peel flour the result showed that physicochemical characteristics were i.e : barlin banana peel flour had moisture content 10,81%, whiteness 67,16%, pectin fraction 0,72% (WSP), 0,78% (CSP), 1,44% (ASP); cavendish banana peel flour had moisture content 12,75%, whiteness 64,37%, pectin fraction 0,78% (WSP), 1% (CSP), 1,72% (ASP); banana peel flour milk had moisture content of 12,73%, whiteness 65,87%, pectin fraction 0,61% (WSP), 0,89% (CSP), 1,50% (ASP); mas banana peel flour had moisture content
EVALUASI EFEK KONSUMSI MIE BIJI ALPUKAT GORENG DAN OSENG BUNCIS SERTA DAGING KAMBING TERHADAP KADAR GULA DARAH PENYANDANG NIDDM ., Tejasari
Jurnal AGROTEKNOLOGI Vol 6, No 1 (2012)
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Abstract

Diabetes mellitus (DM) is a metabolic disease related to insulin deficient   and or resistant that lead to hyperglycemic or blood glucose level higher than normal value (120 mg/100mL).  Prolong hyperglikemc emerging the chronic effect such as retino, nefropati, and neuropati diabetic that decrease child growth and working performace. Balance diet with bioactive compound that stimulated pancreatic function or insulin secretion is one effort for stabilizing blood glucose level. This cross sectional research were aimed to evaluate the effect of functional diet of fried alvocado seed noodles,bean, and goat flash on blood glucose level of NIDDM subject. The functional diet consumed as breakfast for  two weeks decreased blood glucose by 14.1 percent.   Key words : avocado noodle,  functional diet,  Diabetes mellitus(DM), blood glucose level

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