Pub Date : 2020-12-21DOI: 10.19184/J-AGT.V14I02.17383
S. Nurdjanah, S. Susilawati, Udin Hasanudin, ayu anitasari
Most of cassava grown in Palas, South Lampung District is sweet type cassava (Manihot esculenta Crantz) utilized as raw materials for cassava-based snack production. However, their characteristic had never been reported. The aims of the research were to determine the effect of varieties, harvesting age, and interaction between varieties and the harvesting age on morphology and chemical characteristics of sweet type cassava planted in Palas District, South Lampung. The experiment was factorial and arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava variety, i.e., manalagi (V1), mentega (V2), and krembi (V3). The second factor was the harvest age (U) i.e., 7-8 months (U1) and 8-9 months (U2). Morphology data were reported descriptively, while data for other characteristics were tested for homogeneity and additivity using Barlett and Tuckey test, then subjected to ANOVA, and further tested using Duncan test at the level of 5%. The results showed that the variety and harvest age significantly affected of water content, starch yield, starch content, amylose, and amylopectin. There was a significant interaction between varieties and age of harvest on moisture content, starch yield, and starch content, but there was no significant interaction effect on amylose and amylopectin. The highest value of moisture content was found in manalagi aged at 7-8 months (67.28% wb), the highest value of starch yield was found in manalagi age at 8-9 months of (16.34%), the highest value of starch content was found in mentega aged at 8-9 of months (17.52 % wb), the highest value of amylose was found in mentega aged at 8-9 of month (10.35% db), the highest value of amylopectin was found in krembi aged at 7-8 of month (92.78% db). Overall, krembi, manalagi, and mentega can be categorized as low-amylose cassava which has potential to be developed as raw material for crispy cassava-based snack. Keywords: harvesting age, krembi, low-amylose cassava, manalagi, mentega
{"title":"KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA","authors":"S. Nurdjanah, S. Susilawati, Udin Hasanudin, ayu anitasari","doi":"10.19184/J-AGT.V14I02.17383","DOIUrl":"https://doi.org/10.19184/J-AGT.V14I02.17383","url":null,"abstract":"Most of cassava grown in Palas, South Lampung District is sweet type cassava (Manihot esculenta Crantz) utilized as raw materials for cassava-based snack production. However, their characteristic had never been reported. The aims of the research were to determine the effect of varieties, harvesting age, and interaction between varieties and the harvesting age on morphology and chemical characteristics of sweet type cassava planted in Palas District, South Lampung. The experiment was factorial and arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava variety, i.e., manalagi (V1), mentega (V2), and krembi (V3). The second factor was the harvest age (U) i.e., 7-8 months (U1) and 8-9 months (U2). Morphology data were reported descriptively, while data for other characteristics were tested for homogeneity and additivity using Barlett and Tuckey test, then subjected to ANOVA, and further tested using Duncan test at the level of 5%. The results showed that the variety and harvest age significantly affected of water content, starch yield, starch content, amylose, and amylopectin. There was a significant interaction between varieties and age of harvest on moisture content, starch yield, and starch content, but there was no significant interaction effect on amylose and amylopectin. The highest value of moisture content was found in manalagi aged at 7-8 months (67.28% wb), the highest value of starch yield was found in manalagi age at 8-9 months of (16.34%), the highest value of starch content was found in mentega aged at 8-9 of months (17.52 % wb), the highest value of amylose was found in mentega aged at 8-9 of month (10.35% db), the highest value of amylopectin was found in krembi aged at 7-8 of month (92.78% db). Overall, krembi, manalagi, and mentega can be categorized as low-amylose cassava which has potential to be developed as raw material for crispy cassava-based snack. \u0000Keywords: harvesting age, krembi, low-amylose cassava, manalagi, mentega","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128232436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-15DOI: 10.19184/j-agt.v14i01.17965
Nurud Diniyah, Sang-Han Lee
Legumes are good dietary source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Flavonoids, phenolic acids and condensed tannins are the main phenolic compounds that are provide in legume seeds. Majority of the phenolic compounds are serving in the legume seed coats. The majority of seed coat of legume seeds are phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat) are catechins and procyanidins. The antioxidant activity of phenolic compounds is in lineal intercourse with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly conducts to the alleviation of phenolic compounds in legumes because of chemical rearrangements. Phenolic content also lessen due to leaching of water-soluble phenolic compounds into the cooking water. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant. Keywords: antioxidant activity, legume seeds, phenolic compounds, processing
{"title":"KOMPOSISI SENYAWA FENOL DAN POTENSI ANTIOKSIDAN DARI KACANG-KACANGAN: REVIEW","authors":"Nurud Diniyah, Sang-Han Lee","doi":"10.19184/j-agt.v14i01.17965","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.17965","url":null,"abstract":"Legumes are good dietary source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Flavonoids, phenolic acids and condensed tannins are the main phenolic compounds that are provide in legume seeds. Majority of the phenolic compounds are serving in the legume seed coats. The majority of seed coat of legume seeds are phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat) are catechins and procyanidins. The antioxidant activity of phenolic compounds is in lineal intercourse with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly conducts to the alleviation of phenolic compounds in legumes because of chemical rearrangements. Phenolic content also lessen due to leaching of water-soluble phenolic compounds into the cooking water. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant. \u0000Keywords: antioxidant activity, legume seeds, phenolic compounds, processing","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115094335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-08-14DOI: 10.19184/j-agt.v14i01.16598
Yuli Wibowo, Nidya Shara Mahardika, Lia Sumi Karmila
The Government of Situbondo Regency has implemented an agropolitan program in its region since 2013 to develop the potential of fisheries and marine resources. However, the program has not been able to develop as expected and still lacks the impact. This study aimed to determine the prospects for the development of the Minapolitan program in Situbondo Regency. The results of this study were expected to provide guidelines for the development of the Minapolitan program in Situbondo Regency. This study used a prospective analysis method. Method of minapolitan development strategy formulation used Analytical Hierarchy Process (AHP). This research produced scenarios that might occur in the future. These scenarios could serve as a guideline for the preparation of the minapolitan development strategy in Situbondo Regency. The results of the study showed that there were four scenarios will occur in the future, namely the optimistic developing scenario, the pessimistic developing scenario, there was still hope scenario and alert scenario. Based on discussions with experts, the most likely scenario to occur were an optimistic developing scenario and there was still hope scenario. Based on the scenarios that were most likely to occur, the strategy that can be applied for the development of Minapolitan in Situbondo Regency based on AHP method was to provide assistance and facilitate access to technology, markets, and capital.Keywords: analytical hierarchy process, minapolitan, prospective analysis
自2013年以来，斯图邦多省政府在其所在地区实施了一项农业政策方案，以开发渔业和海洋资源的潜力。然而，该计划未能按照预期发展，仍然缺乏影响。本研究旨在确定在斯图邦多摄政的米纳波利斯计划的发展前景。这项研究的结果有望为斯图邦多摄政的米纳波利斯计划的发展提供指导。本研究采用前瞻性分析方法。运用层次分析法(AHP)制定大都市发展战略。这项研究产生了未来可能发生的情景。这些设想可以作为斯图邦多摄政的大都市发展战略编制的指导方针。研究结果表明，未来将出现四种情景，即乐观发展情景、悲观发展情景、仍有希望情景和警惕情景。根据与专家的讨论，最可能发生的情况是乐观的发展情况，仍然有希望的情况。基于最可能发生的情景，基于AHP方法的Minapolitan in Situbondo Regency的发展策略是提供援助并促进技术、市场和资本的获取。关键词:层次分析法，minapolitan，前瞻性分析
{"title":"PROSPEK PENGEMBANGAN MINAPOLITAN DI KABUPATEN SITUBONDO","authors":"Yuli Wibowo, Nidya Shara Mahardika, Lia Sumi Karmila","doi":"10.19184/j-agt.v14i01.16598","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.16598","url":null,"abstract":"The Government of Situbondo Regency has implemented an agropolitan program in its region since 2013 to develop the potential of fisheries and marine resources. However, the program has not been able to develop as expected and still lacks the impact. This study aimed to determine the prospects for the development of the Minapolitan program in Situbondo Regency. The results of this study were expected to provide guidelines for the development of the Minapolitan program in Situbondo Regency. This study used a prospective analysis method. Method of minapolitan development strategy formulation used Analytical Hierarchy Process (AHP). This research produced scenarios that might occur in the future. These scenarios could serve as a guideline for the preparation of the minapolitan development strategy in Situbondo Regency. The results of the study showed that there were four scenarios will occur in the future, namely the optimistic developing scenario, the pessimistic developing scenario, there was still hope scenario and alert scenario. Based on discussions with experts, the most likely scenario to occur were an optimistic developing scenario and there was still hope scenario. Based on the scenarios that were most likely to occur, the strategy that can be applied for the development of Minapolitan in Situbondo Regency based on AHP method was to provide assistance and facilitate access to technology, markets, and capital.Keywords: analytical hierarchy process, minapolitan, prospective analysis","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121417778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-08-07DOI: 10.19184/j-agt.v14i01.14179
A. Alhanannasir, A. D. Murtado
As an authentic food of Palembang people in South Sumatera Province, pempek is famous local food caused of unique color (yellowish-white color), flavor (fishy flavor), and chewy texture. Pempek as semi-wet food that can be dried to decrease water content and increase the shelf life. Dried pempek has a lighter and smaller volume material and making it easier to distribute and expand marketing. Pempek can be prepared from ground fish (cork fish), tapioca flour, salt, and water. These ingredients are mixed to form a dough. Pempek dough can be formed into a small pempek, such as lenjer, pastel, otak-otak, adaan, keriting, and kapal selam. Pempek is generally has a wet form. Wet pempek has a high water content of 50-60%, so it had shelf life about 3-4 days. Therefore, wet pempek must be dried to make it long shelf life. The aim of the research was to know about small dried pempek lenjer characteristic based on various addition of CaCl2. The treatment of various CaCl2 concentrations has a very significant effect on water content and protein content (chemical value) and significantly influence the organoleptic properties (aroma, color, and taste) of the dried pempek lenjer. The 1.5% concentration of CaCl2 (C3) treatment has the highest average level of likeness on aroma 3.75, color 3.90, and taste 3.95 with preferred criteria on a dried pempek lenjer. Keywords: chemical, organoleptic, small dried pempek lenjer
{"title":"KARAKTERISTIK KIMIA DAN ORGANOLPETIK PEMPEK LENJER KECIL KERING DENGAN PERLAKUAN KONSENTRASI CaCl2","authors":"A. Alhanannasir, A. D. Murtado","doi":"10.19184/j-agt.v14i01.14179","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.14179","url":null,"abstract":"As an authentic food of Palembang people in South Sumatera Province, pempek is famous local food caused of unique color (yellowish-white color), flavor (fishy flavor), and chewy texture. Pempek as semi-wet food that can be dried to decrease water content and increase the shelf life. Dried pempek has a lighter and smaller volume material and making it easier to distribute and expand marketing. Pempek can be prepared from ground fish (cork fish), tapioca flour, salt, and water. These ingredients are mixed to form a dough. Pempek dough can be formed into a small pempek, such as lenjer, pastel, otak-otak, adaan, keriting, and kapal selam. Pempek is generally has a wet form. Wet pempek has a high water content of 50-60%, so it had shelf life about 3-4 days. Therefore, wet pempek must be dried to make it long shelf life. The aim of the research was to know about small dried pempek lenjer characteristic based on various addition of CaCl2. The treatment of various CaCl2 concentrations has a very significant effect on water content and protein content (chemical value) and significantly influence the organoleptic properties (aroma, color, and taste) of the dried pempek lenjer. The 1.5% concentration of CaCl2 (C3) treatment has the highest average level of likeness on aroma 3.75, color 3.90, and taste 3.95 with preferred criteria on a dried pempek lenjer. \u0000Keywords: chemical, organoleptic, small dried pempek lenjer","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126093255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-14DOI: 10.19184/j-agt.v14i01.14450
T. Widiastuti, S. Nurdjanah, Tanto Pratondo Utomo
Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product
{"title":"NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL","authors":"T. Widiastuti, S. Nurdjanah, Tanto Pratondo Utomo","doi":"10.19184/j-agt.v14i01.14450","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.14450","url":null,"abstract":"Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. \u0000Keywords: added value, cassava, processed cassava product","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128732952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-12DOI: 10.19184/j-agt.v14i01.14817
Yuli Witono, M. Maryanto, I. Taruna, Ardiyan Dwi Masahid, Kinanti Cahyaningati
The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain
{"title":"AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN","authors":"Yuli Witono, M. Maryanto, I. Taruna, Ardiyan Dwi Masahid, Kinanti Cahyaningati","doi":"10.19184/j-agt.v14i01.14817","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.14817","url":null,"abstract":"The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. \u0000Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"130 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128493179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-12DOI: 10.19184/j-agt.v14i01.15481
Laela Endah Rahmadhani, Laily Ilham Widuri, Parawita Dewanti
Aquaponic is considered one of alternative culture system to improve production and quality of leafy vegetables by combining soil less culture and fish farming. Utilization of fish manure contained in waste water provides nutrient sources for growing plants. Three kinds of leafy vegetables including water spinach (Ipomoea aquatica F.), green coral lettuce (Lactuca sativa L.), and bok choi (Brassica rapa L.) were grown using both aquaponic and hydroponic system at the Green House in Serut village, Panti District, Jember Regency, from April to June 2019. Productions of each leafy vegetable were evaluated on both culture systems. Water spinach represented 29.12% higher production in aquaponic than hydroponic system, shown by significant value in plant height, number of leaves, root volume, and leaf fresh weight. Otherwise, bok choi production displayed 17.03% increased in hydroponic than aquaponic system. However, leaf production of lettuce was not significant between hydroponic and aquaponic system. Lettuce production in aquaponic only 1.90% lowest than hydroponic system indicated that lettuce was appropriate to cultivate in both farming systems. Keywords: aquaculture, Brassica rapa L., leaf fresh weight, Ipomoea aquatica F., Lactuca sativa L., soil less culture
{"title":"KUALITAS MUTU SAYUR KASEPAK (KANGKUNG, SELADA, DAN PAKCOY) DENGAN SISTEM BUDIDAYA AKUAPONIK DAN HIDROPONIK","authors":"Laela Endah Rahmadhani, Laily Ilham Widuri, Parawita Dewanti","doi":"10.19184/j-agt.v14i01.15481","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.15481","url":null,"abstract":"Aquaponic is considered one of alternative culture system to improve production and quality of leafy vegetables by combining soil less culture and fish farming. Utilization of fish manure contained in waste water provides nutrient sources for growing plants. Three kinds of leafy vegetables including water spinach (Ipomoea aquatica F.), green coral lettuce (Lactuca sativa L.), and bok choi (Brassica rapa L.) were grown using both aquaponic and hydroponic system at the Green House in Serut village, Panti District, Jember Regency, from April to June 2019. Productions of each leafy vegetable were evaluated on both culture systems. Water spinach represented 29.12% higher production in aquaponic than hydroponic system, shown by significant value in plant height, number of leaves, root volume, and leaf fresh weight. Otherwise, bok choi production displayed 17.03% increased in hydroponic than aquaponic system. However, leaf production of lettuce was not significant between hydroponic and aquaponic system. Lettuce production in aquaponic only 1.90% lowest than hydroponic system indicated that lettuce was appropriate to cultivate in both farming systems. \u0000Keywords: aquaculture, Brassica rapa L., leaf fresh weight, Ipomoea aquatica F., Lactuca sativa L., soil less culture","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115866466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-23DOI: 10.19184/j-agt.v14i01.14030
Vanessa Ardianty, B. Manurung
Depression, a mental disorder marked by sadness, anhedonia and increased fatigability, is becoming more common in this industry 4.0 era. Nowadays, depression affects approximately 322 million people around the world (more than 14 million in Indonesia) and gives major contribution to the rise of global burden of disease. Although antidepressant is considered the common treatment for depression, recent studies show a possibility to treat depression by altering gut microbiome of the patient, by giving them probiotic food. Tempeh is a globally well-known Indonesian paraprobiotic food which already proven to modulate gut microbiota. This research aimed to find out the effect of tempeh to depression symptom as expressed in Balb/c mice behaviors. The methods used was to feed tempeh or tempeh starter to mice which were depressed-induced by Unpredictable Chronic Mild Stress (UCMS) procedure. Parameter measured were depression level of the Balb/c mice based on immobility times and grooming durations acquired from tail suspension test, forced swim test, sucrose splash test and coat state score. The result showed that tempeh supplementation did not affect coat states and grooming durations but tend to improve immobility times of the Balb/c mice. Meanwhile, tempeh starter supplementation tends to improve the immobility time and kept coat state clean/tidy, but lowered grooming duration. In conclusion, supplementation of paraprobiotic tempeh, especially in starter form, tend to improve depression symptoms. Keywords: depression, mice, paraprobiotic, tempeh
{"title":"PERUBAHAN PERILAKU GROOMING DAN IMOBILITAS MENCIT BALB/C TERINDUKSI DEPRESI YANG DISUPLEMENTASI TEMPE SEBAGAI SUMBER PARAPROBIOTIK","authors":"Vanessa Ardianty, B. Manurung","doi":"10.19184/j-agt.v14i01.14030","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.14030","url":null,"abstract":"Depression, a mental disorder marked by sadness, anhedonia and increased fatigability, is becoming more common in this industry 4.0 era. Nowadays, depression affects approximately 322 million people around the world (more than 14 million in Indonesia) and gives major contribution to the rise of global burden of disease. Although antidepressant is considered the common treatment for depression, recent studies show a possibility to treat depression by altering gut microbiome of the patient, by giving them probiotic food. Tempeh is a globally well-known Indonesian paraprobiotic food which already proven to modulate gut microbiota. This research aimed to find out the effect of tempeh to depression symptom as expressed in Balb/c mice behaviors. The methods used was to feed tempeh or tempeh starter to mice which were depressed-induced by Unpredictable Chronic Mild Stress (UCMS) procedure. Parameter measured were depression level of the Balb/c mice based on immobility times and grooming durations acquired from tail suspension test, forced swim test, sucrose splash test and coat state score. The result showed that tempeh supplementation did not affect coat states and grooming durations but tend to improve immobility times of the Balb/c mice. Meanwhile, tempeh starter supplementation tends to improve the immobility time and kept coat state clean/tidy, but lowered grooming duration. In conclusion, supplementation of paraprobiotic tempeh, especially in starter form, tend to improve depression symptoms. \u0000Keywords: depression, mice, paraprobiotic, tempeh","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132619304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-23DOI: 10.19184/j-agt.v14i01.8256
I. B. Suryaningrat, Ferry Julio Prabowo, Winda Amilia
Post-harvest loss is a process of the loss or the broken material from production in the field to the food being ready to be consumed. Losses in agricultural or horticultural produce are a major problem in the post-harvest process. Therefore, it was needed to identify the criteria based on the post-harvesting process to know the performance level of each criterion provided. This study was aimed to know the post-harvest loss source in the occurrence of the post-harvest process of okra. This research used Objective Matrix method (OMAX) to evaluate the performance level of each criterion provided. AHP method was also implemented in this research by using the pairwise comparison technique to measure the weight on OMAX and fishbone diagram and to identify causes factors of the okra loss. The research result showed that the picking and weighing process during post-harvest okra have lower performance level and it was not meet the expected target of the company (PT Mitratani Dua Tujuh). Other result of okra loss level was also still far from the expected target of the company. The improvement recommendations were needed to reduce post-harvest okra loss, i.e. increasing supervision by the manager, making removal plot during okra harvesting, and briefing every morning with the okra picker. Keywords: AHP, fishbone diagram, OMAX, post-harvest loss
收获后损失是指从田间生产到准备食用的食物中损失或破碎的材料的过程。农业或园艺产品的损失是收获后过程中的一个主要问题。因此，需要根据收集后的过程确定标准，以了解所提供的每个标准的性能水平。本研究旨在了解秋葵采后过程中发生的采后损失来源。本研究采用目标矩阵法(OMAX)对所提供的各项指标的绩效水平进行评价。本研究还采用层次分析法，采用两两比较的方法，在OMAX和鱼骨图上测量重量，确定秋葵损失的原因因素。研究结果表明，秋葵采收后的采摘和称重过程的绩效水平较低，未达到该公司(PT Mitratani Dua Tujuh)的预期目标。秋葵的其他业绩亏损水平也远未达到公司的预期目标。为了减少秋葵收获后的损失，需要提出改进建议，即增加管理者的监督，在秋葵收获期间制定清除地块，每天早上与秋葵采摘员进行简报。关键词:层次分析法，鱼骨图，OMAX，采后损失
{"title":"ANALISIS POST-HARVEST LOSS PADA OKRA DENGAN METODE OBJECTIVE MATRIX (OMAX) DI PT MITRATANI DUA TUJUH JEMBER","authors":"I. B. Suryaningrat, Ferry Julio Prabowo, Winda Amilia","doi":"10.19184/j-agt.v14i01.8256","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.8256","url":null,"abstract":"Post-harvest loss is a process of the loss or the broken material from production in the field to the food being ready to be consumed. Losses in agricultural or horticultural produce are a major problem in the post-harvest process. Therefore, it was needed to identify the criteria based on the post-harvesting process to know the performance level of each criterion provided. This study was aimed to know the post-harvest loss source in the occurrence of the post-harvest process of okra. This research used Objective Matrix method (OMAX) to evaluate the performance level of each criterion provided. AHP method was also implemented in this research by using the pairwise comparison technique to measure the weight on OMAX and fishbone diagram and to identify causes factors of the okra loss. The research result showed that the picking and weighing process during post-harvest okra have lower performance level and it was not meet the expected target of the company (PT Mitratani Dua Tujuh). Other result of okra loss level was also still far from the expected target of the company. The improvement recommendations were needed to reduce post-harvest okra loss, i.e. increasing supervision by the manager, making removal plot during okra harvesting, and briefing every morning with the okra picker. \u0000Keywords: AHP, fishbone diagram, OMAX, post-harvest loss","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122325023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-23DOI: 10.19184/j-agt.v14i01.15396
Inten Sharon Datuyanan, B. H. Simanjuntak, A. Setiawan, Yoga Aji Handoko
As food contains vitamin, mineral and antioxidant, beetroot (Beta vulgaris L.) had beneficial for health. Although beetroot contains a lot of nutritional value, beetroot is less liked by the public because of an earthy taste. For this reason, it needs innovation of the beetroot processing into products that can be accepted by the public, such as beverage fruit drink with food additives. In this study, beetroot juice with food additives, i.e. lemongrass, and turmeric mango was expected to improve taste and acceptable consumer. This study were aimed to analyze the effect of lemongrass and turmeric mango on physicochemical characteristics and determine the organoleptic quality of beetroot juice. This study used a Randomized Block Design (RBD) with the addition of lemongrass and turmeric mango respectively 1%, 3%, 5% concentration in the beetroot juice. Negative control used beetroot juice plain and the positive control used beet juice plus honey. Data were analyzed by variance (ANOVA), if the results obtained were significantly different, the DMRT continuing with 5% significant level. The results showed that the addition of lemongrass and turmeric mango with the concentration of each 1%, 3%, 5% effect on the physicochemical characteristics and organoleptic beet juice. The highest total dissolved solids was 6.92oBrix and the highest betacyanin content of 10.26 mg/L occurred at the addition of 5% turmeric mango. The highest pH value was shown in the negative control (beetroot juice plain) with an average of 6.52. The highest vitamin C content found in the addition of 1% lemongrass about 6.16 mg/100g. The results also showed that the organoleptic beet juice with the addition of 1% lemongrass and the positive control (beet juice plus honey) as a sample that it the most preferred by the panelists. Keywords: beetroot juice, lemongrass, physical-chemistry, organoleptic, turmeric mango
{"title":"STUDI PENAMBAHAN SERAI (Cymbopogon citratus) DAN TEMU MANGGA (Curcuma mangga) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI UMBI BIT (Beta vulagris L.)","authors":"Inten Sharon Datuyanan, B. H. Simanjuntak, A. Setiawan, Yoga Aji Handoko","doi":"10.19184/j-agt.v14i01.15396","DOIUrl":"https://doi.org/10.19184/j-agt.v14i01.15396","url":null,"abstract":"As food contains vitamin, mineral and antioxidant, beetroot (Beta vulgaris L.) had beneficial for health. Although beetroot contains a lot of nutritional value, beetroot is less liked by the public because of an earthy taste. For this reason, it needs innovation of the beetroot processing into products that can be accepted by the public, such as beverage fruit drink with food additives. In this study, beetroot juice with food additives, i.e. lemongrass, and turmeric mango was expected to improve taste and acceptable consumer. This study were aimed to analyze the effect of lemongrass and turmeric mango on physicochemical characteristics and determine the organoleptic quality of beetroot juice. This study used a Randomized Block Design (RBD) with the addition of lemongrass and turmeric mango respectively 1%, 3%, 5% concentration in the beetroot juice. Negative control used beetroot juice plain and the positive control used beet juice plus honey. Data were analyzed by variance (ANOVA), if the results obtained were significantly different, the DMRT continuing with 5% significant level. The results showed that the addition of lemongrass and turmeric mango with the concentration of each 1%, 3%, 5% effect on the physicochemical characteristics and organoleptic beet juice. The highest total dissolved solids was 6.92oBrix and the highest betacyanin content of 10.26 mg/L occurred at the addition of 5% turmeric mango. The highest pH value was shown in the negative control (beetroot juice plain) with an average of 6.52. The highest vitamin C content found in the addition of 1% lemongrass about 6.16 mg/100g. The results also showed that the organoleptic beet juice with the addition of 1% lemongrass and the positive control (beet juice plus honey) as a sample that it the most preferred by the panelists. \u0000Keywords: beetroot juice, lemongrass, physical-chemistry, organoleptic, turmeric mango","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133194127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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