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INDONESIA
AGROKNOW
ISSN : 23022612     EISSN : -     DOI : -
Core Subject : Agriculture,
Jurnal Teknologi Terapan & Agroindustri
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Articles 14 Documents
Mutu dan Kesukaan Konsumen terhadap Mie Basah Berbahan Dasar Tepung Ganyong dan Tepung Terigu pada Berbagai Taraf Perlakuan Martha Syiviana Sari, Dwi Agustiyah Rosida, Gatot Sargiman Richardus Widodo
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
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Abstract. The study examines the utilization of “ganyong” and wheat flour to make wet noodle by testing the quality and consumer’s preference. The use of “ganyong” flour as ingredient to make wet noodle is expected to diversify canna-based products and to reduce wheat imports. The method used is experimental study by applying Random Block Design (RBD) 1 factor that is the combination between wheat flour and “ganyong” flour with 3 levels. G1 is a 10% “ganyong” flour and a 90% wheat flour, G2 is a 20% “ganyong” starch and a 80% wheat flour, and G3 is a 30% “ganyong” flour and a 70% wheat flour. The collected data are analyzed by variance analysis and LSD (Least Significant Difference) test if there is no real difference.From the assessment of quality (chemical test results), it shows that the combination of “ganyong” and wheat flour to make wet noodles shows significant effect differences on the moisture and protein contents (P< 0,05) in which the higher water content, the lower the level of protein produced. There is no significant effect differences for ash content (P>0,05). From the consumer’s preferences, it shows that most consumers do not like its color, taste, and suppleness. To increase consumer’s preferences of wet noodle made from wheat and “ganyong” flour, it is suggested to add gluten or artificial alkali salt to improve firmness. It also needs to soak “ganyong” in sodium metabisulfite powder to get brighter color.Kata Kunci : Mie basah, tepung ganyong 
Aspek Mutu Produk Roti Tawar untuk Diabetesi Berbahan Baku Tepung Porang dan Tepung Suweg Dwi Agustiyah Rosida, Richardus Widodo Setijanen Djoko Harijanto
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. One of the more prominent food trend is increasingly exploration of food products that have a low glycemic index, especially for diabetics. Foods that have a low glycemic index is very good for diabetics.Plain bakery products from wheat flour known as food products are high glycemic index. Although there is a trend that more and more Indonesian people consume wheat bread from which raw materials, namely white flour, have to be imported, there are potential flour substitution ingredients native to Indonesia because it has a lower glycemic index than wheat flour. Two flour substitution materials developed as a potential food stock substitution of wheat flour is flour of porang plant (Amorphophallus muelleri Bl) and suweg (Amorphophallus campanulatus BI).The purpose of this study was to determine the optimal composition between wheat flour and flour or flour porang and suweg to be processed into bread low-IG . Benefit from an increase in value -added research is plant porang and suweg that still only sold as a powder, as well as obtaining the functional diversification with cheap raw materials from the local source. This study suggests that the substitution of flour and flour suweg porang till the 10% does not significantly degrade the quality of plain bread both in terms of physical, chemical and sensory.Kata kunci: Roti tawar, diabetesi, tepung porang, tepung suweg
Pengaruh Penggunaan Pupuk Organik Hayati terhadap Sifat Kimia Tanah di Kecamatan Pare Kabupaten Kediri Siti Mujanah, Tjahjo Purtomo Tiuma Wiliana Susanti Panjaitan
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. This activity aims to return soil fertility level passes soil quality repair process with biological organic fertilizer use, so that increase result and agro product quality. watchfulness activity about biological organic fertilizer (POH) is done at village pelem, pare (kediri) with plants object doesnt use POH and use POH between 1 up to 7 year. soil sample taking appointeds at random and done several chemistries analysis, pregnancy poh both for still new (4 also that sufficiently long day)s (1 month). data is analyzed with anova and to detect difference delivers treatment is done test lsd in standard 5%. Based on research that done, got several conclusions, that is (1) biological organic fertilizer (POH) that stills new (fermentation during 4 day)s not yet give stable organic ingredient result. but such biological organic fertilizer can direct be used for organic ingredient increase in soil although the result less optimal. biological organic fertilizer best fermented during around 1 month; (2) biological organic fertilizer increasing into soil as much as 2 ton/ha to every planting will give optimal organic ingredient since gift during 7 year; (3) biological organic fertilizer use into soil will increase according to significant towards pH, P,K,Ca and Mg with KTK soil since biological organic fertilizer gift in the year first, on the contrary can demote availability SO4. Kata kunci: Pupuk Organik Hayati (POH), kimia tanah
Peran Tenaga Kerja Wanita pada Industri Makanan Ledre Pisang di Kabupaten Bojonegoro Richardus Widodo, Tiurma Wiliana Susanti Panjaitan Wardah
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
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Abstract. Small enterprises have good sustainability against economic changes occured in Indonesia recently. For the reason the development of small enterprises is very necessary since these enterprises still have many basic problems. The problems are including fund problem, specially working fund, marketing, distribution, raw material, and lack of human resources. Now days, 60% of about 30 million of small and medium entrepreneurs are female. One case is small enterprises of Ledre Pisang in Kabupaten of Bojonegoro. Most of them are carried out by housewives as an effort to support family income. As related to the female nature as entrepreneur, beside the responsibility for household issues, there are some more factors must be considered, such as pregnancy, give birth, and feed the children, where such roles can not be replaced by male. This research’s purpose is to describe the role of female entrepreneur in sustainability and production of small ledre pisang industries.  This research also investigates the effect of availability of raw material, price of raw material, fund, and product price to the sustainability of small ledre pisang industries in Kabupaten of Bojonegoro. The result of the research shows the role of female entrepreneur is very important in ledre pisang industries because of their skill can not be substituted by other family members. The income of female entrepreneur from these industries can support their family daily need. During carrying out the business, it is shown that female nature such as pregnancy period, gives birth, and feed the children, affects the sustainability of ledre pisang production. Among all the respondent, 79% of them say production time reduced during that condition and 8% of them say they do not produce at all temporary. Statistic analysis of factors affecting the sustainability of industry shows that availability of raw material, price of raw material, and product price do not show significant affect to the sustainability of the industries.Kata kunci: tenaga kerja wanita, usaha kecil menengah
Potensi Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.) Sebagai Pengawet Alami yang Diaplikasikan pada Daging Ayam Segar Pengganti Formalin Restu Tjiptaningdyah, Kejora Handarini
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. Contamination by microbial pathogens on fresh chicken meat cold store render the product less safe. Extreme effort that many people do actually use formaldehyde as a preservative, which clearly have a negative impact on human health. Rosella flowers are plants that have antibacterial activity against Escherichia coli, Staphylococcus aureus and Salmonella typhi on agar media. Thus necessary to study aimed to determine the ability of rosella flower extracts in lowering the amount of microbial contamination indigineous (total microbial aerofilik, total coliform, and total salmonella sp) found in fresh chicken meat and inhibit its growth during storage refrigerator temperature.The first phase of the study is manufacturing rosella extract and the second stage is to apply the roselle extract on fresh chicken meat. Applications on fresh chicken meat is done is: A1: sterile distilled water submersion for 30 minutes (control), A2: immersion rosella flower extract 0.20 g / ml for 30 minutes, A3: 0:25 rosella flower extract immersion g / ml for 30 minutes , A4: 00:30 rosella flower extract immersion g / ml for 30 minutes, A5: 1% formalin soaking for 30 minutes, and then all samples were stored at refrigerated temperatures for storage of 0, 5, 10, and 15 days. The parameters measured were total microbial aerofilik, total Coliform, and total Salmonella sp.The results showed that free during storage 0 day total microbial parameters aerofilik, total coliform, salmonella sp total value exceeds a specified limit contamination SNI, ie respectively: 3.6 x 107, 3.5 x 10 3, 6.2 x 10 2 CFU / g. Rosella extracts can inhibit the growth of indigenous microbial contaminants than controls, both in the total microbial aerofilik, coliform, salmonella sp, 0 to15 days during storage, the various treatment A2, A3 & A4. A4 is the best inhibitory concentration (roselle extract 0.30 g / ml), as it can provide the highest value of inhibition compared to the treatment of A2 and A3. Fresh chicken meat with rosella extract treatment, has the shelf life to 10 days of storage.Kata kunci: rosella, pengawet alami, daging ayam segar
Aspek Mutu dan Tingkat Kesukaan Konsumen terhadap Surimi Ikan Belut Mokhamad Nasir Salasa, Rini Rahayu Sihmawati
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. Indonesia fishery action in globalization era has potential development prospect. This can be seen from food industry of fishery result getting increase and has many kind of product. One of the fishery food product which is developed in Indonesia is surimi. Surimi is fish miofibril protein which has been stabilized and produced through process level continually which contains of squeeze meat, no bones and head., washing,. Decrease of water, cryoprotectant adding, so it has functional function mainly gel forming and water tied. The research goal is know the quality aspect and consumer like of fish surimi according to chemistry test and organpleptic test. This research uses experiment method and group random design in factorial term. Factor one( I) is the adding of tapioca flour( T) with the level of 1 %, 5%, 10%. Factor two ( II) is sugar adding ( G) with the level 1%, 2.5%,4%, 5.5% three times repetition. Chemistry parameter (proximat) with protein test. fat and ash level. While organoleptic parameter for taste test, texture, flavor,colour. The research result shows that each factor shows that there is significant influence to the protein , fat , ash level. There is a significant interaction influence of protein and ash level. While the fat has no significant influence and protein level tends to have linear decrease with more sugar and flour adding. For fat level tends to decrease linier with more tapioca flour but with more sugar , the fat also increases. While the ash tends ro increase liniarly with the adding of tapioca flour and sugar. The best composition in this research match with the chemistry test shows the treatment of T1G1 and T3G1. While the organoleptic test which has been done to the panelis , the best treatment is T3G4 if it is compared to the other treatments , like category 60% in taste , very like 40% in the texture, like 60% in the flavor and like 67% in colour.Kata kunci : perikanan, surimi, ikan belut, tepung tapioka, gula
Analisis Ekspresi Klon Gen CVPD dalam Sel Escherichia Coli Sri Mahayani, A.A. Putu
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
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Abstract. The effort to control CVPD was done, but it did not fulfil the expectation properly. One of the new approach to control the CVPD plant diseases were genetics approach expedient i.e. by isolating and resistant gene cloning or resistant against CVPD. Jeruk kingkit was far family of citrus plant which was resistant to CVPD. One of genetics transformation technique by Agrobacterium vector , have been isolated and cloned from DNA fragments successfully that were contain genes for resistance against CVPD disease (CVPDr gene) from Triphasia trifolia (Jeruk kingkit). Those DNA fragments were cloned in plasmid of pUC18 vector and were cared in the Escherichia coli JM109 cell, so that this research aims to detect CVPDr gene expression in the Escherichia coli JM109 cell, to compare CVPDr gene expression in the Escherichia coli JM109 cell with proteins which were isolated from T. trifolia and Siamese citrus.The bacteria were cultivated at liquid LB medium by adding agarose gel 1.5 g that contain ampicillin 100 ppm, and those bacteria were cultured at agarose gel LB medium that contain ampicillin 100 ppm. Colonies of growth bacterium were taken to be isolated their plasmids with the DNA agarose gel electrophoresis 1%. Obtainable DNA were cut by restriction enzymes endonuclease EcoRI and BamHI. Bacteria proteins were compared with the citrus plan proteins. Protein molecules which were yield from CVPDr gene cloning in the Escherichia coli JM109more or less 17 kDa its large. The similar large molecules exist at the sample proteins which were isolated from T. trifolia (Jeruk kingkit) .Kata kunci: Bakteri Escherichia coli JM109, CVPD, Jeruk kingkit., T. trifolia.
Pengaruh Penambahan Bayam terhadap Kualitas Mie Basah Syamsul Arif, A.A. Putu Sri Mahayani Gatot Sargiman
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. Increasing one of [the] vegetable kind in noodle product at guess can increase fiber pregnancy. As known that tall fiber many implieds in vegetable. Spinach as one of [the] vegetable kind many grow in indonesia, very easy go at the price of many achievable. But has weakness that is when pass processing process not long. so that efforts to prolong spinach consumption time is need in penganekaragaman processing. Based on matters on, show author willing to increase product quality nie good in also nutrient. This watchfulness aims to detect influential spinach increasing level towards wet noodle quality. Watchfulness is carried out at Laboraturium Agriculture Faculty Of Technology Food Chemistry 17 Augusts 1945 Surabaya in September 2006. Watchfulness method that used in this watchfulness eksperimental, and use complete random plan (RAL), with 4 effort treatments is repeated 3 times so that total 12 sample with spinach increasing composition as follows : B0: Spinach 0%. B1: Spinach 12,5%. B2: Spinach: 25%. B3: Spinach 37,5%.Analysis result statistically in standard 0.05 and 0.01 in spinach increasing 0% (B0),12,5% (B1), 25% (B2), and 37,5% (B3) there water degree testing demoes influence difference existence very real (Frasio > Ftabel), in degree protein is demoing real influence difference inexistence (Frasio < Ftabel), in ash degree is demoing real influence difference existence (Frasio > Ftabel) . Spinach increasing 0% (B0), 12.5% (B1) 25% (B2), and 37,5% (B3) towards water degree demoes inclination increases, spinach increasing towards degree protein demo inclination decreaseds, spinach increasing towards ash degree demoes inclination decreaseds.A large part panelist declares to with wet noodle colour that is added spinach that is treatment B1 (spinach increasing 12,5%) gets prosetase lot from panelist (55%) and for taste declares out of conceit with treatment B2 (spinach increasing 25%) as much as 70% so much.Kata kunci : Mie basah , Bayam
Analisis Kualitas Kecap Manis Instan dari Daging Sapi Tetelan Ambar Fidyasari, Rini Rahayu Sihmawati Dwi Agustiyah Rosida
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
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Abstract. This study aimed to determine the effect of the concentration of the enzyme papain (E) and incubation time (T) on the quality of the “tetelan” beef sauce. The research was conducted in June 2010 at the Faculty of Food Industry University of 17 Agustus 1945 Surabaya. The method used is an experimental method using a randomized block design (RBD) factorial pattern that consists of two factors. The first factor is the addition of papain enzyme concentration (E) with level E1 = 7.5% w/w, E2 = 12.5% w/w and E3 = 17.5% w/w. The second factor is the incubation time (T) with a standard T1 and T2 = 24 hours and 48 hours. Observed data include: Water content, water activity (Aw) and protein levels.The results showed variations in the concentration of the papain enzyme and incubation time on making soy “tetelan” beef there are very real differences in the influence of the protein content. Highest protein content in E3T2 treatment is 4.080%, and lowest in E1T1 treatment is 2.163%. Treatment E1T1 to E3T2 treatment meets quality standards soy sauce, if viewed from the protein content, as a minimum protein content is 2%. Judging from the value of nutrition and food preservation E3T2 treatment is the best treatment for a higher protein content (4.080%), moisture content and water activity (Aw) was lower (2.057%, 0.685%).Kata Kunci : Enzim, Mutu kecap daging sapi tetelan 
Evaluasi Mutu Fisikokimia Roti Berserat Tinggi Berbahan Baku Kulit Biji Kedelai dan Bekatul H. Wahyudi, Richardus Widodo
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
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Abstract. Along with increased knowledge and awareness of the health of the food consumed, people now consume safe food is very important. Food products not only work satiate and satisfy any taste but also be safe and healthy. One food trend that is increasingly looking more and more prominent functional food products. Among many functional foods, the more prominent is food that can lower high cholesterol in the blood, ie by increasing consumption of soluble fiber that can not be digested. One source of food fiber product which is popular in the community began to bread wheat, which is bread made from grain (whole wheat bread). Unfortunately, wheat seeds in Indonesia are mostly imported products. It required local products that can replace the function of wheat seeds in the manufacture of fiber-rich bread. Two potential sources of food fiber are removed the seed coat of soybean and rice bran. Research conducted using Completely Randomized Design (CRD) which is repeated as many as 3 (three) times. As the primary treatment is weight ratio of flour and a mixed source of fiber, with the substitution level fiber sources (soy skin or rice bran) at 5%, 10% and 15% and plus one control treatment (C) 100% wheat flour. The parameters tested were: the physical properties of bread (the texture and specific volume), the chemical (proximate test and crude fiber content), and hedonic sensory test Scoring Scale (color, flavor, taste, tenderness, uniformity of pores). The results showed that the substitution of soybean seed coat or bran may affect the quality of bread produced by either physical (volume type and texture), chemical (water content) and organoleptic (flavor and taste). Volume tends to decrease the type of bread, harder texture and distinctive flavor and taste of soy and rice bran that tend to not like by panelists.Kata kunci : roti tawar, kulit biji kedelai, bekatul, pangan fungsional

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