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AGRITEKNO, Jurnal Teknologi Pertanian
Published by Universitas Pattimura
ISSN : 23029218     EISSN : 26209721     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
AGRITEKNO is published twice a year, i.e. in April and October. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from all researcher.
Arjuna Subject : -
Articles 116 Documents
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MODIFIKASI PATI SAGU DENGAN METODE HEAT MOISTURE TREATMENT La Ega; Cynthia Gracia Christina Lopulalan
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

This objective of the research was to obtain HMT sago starch having the physical characteristics that can be applied as raw materials in food processing. A completely randomized experimental design with heating temperature as the treatment was applied. Three levels of treatments were assigned, i.e: heating temperature of 90ºC, 95ºC, and 100ºC. Results were analyzed statistically using analysis of variance and Tukey test. Results showed that HMT modified sago starch by heating process at 100ºC had good stability having lower viscosity and moisture content, similar pH, and the degree of whiteness of 71.91%, as well as gel strength of 94.17%.
UJI ORGANOLEPTIK BUBUR INSTAN BERBAHAN DASAR TEPUNG PISANG TONGKA LANGIT Gilian Tetelepta; Priscillia Picauly
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

Pisang tongka langit (Musa troglodytarum) mempunyai manfaat kesehatan serta kandungan gizi yang tinggi. Buah pisang tongka langit dapat dijadikan bahan setengah jadi berupa tepung yang dapat disubtitusi dengan tepung beras menjadi bubur instan. Bubur instan merupakan makanan berbasis sereal yang dapat dikombinasikan dengan buah agar memiliki nilai gizi yang lebih baik. Bubur instan dengan kualitas yang baik harus memiliki nilai gizi yang tinggi, bermanfaat bagi kesehatan, dan dapat diterima secara sensorik. Penelitian ini bertujuan untuk mendapatkan produk bubur instan dengan mutu organoleptik yang dapat diterima oleh masyarakat. Rancangan yang digunakan yaitu rancangan acak lengkap dengan empat taraf perlakuan perbandingan subtitusi tepung pisang tongka langit dan tepung beras yaitu 20%:80%, 40%:60%, 60%:40%, 80%:20%. Berdasarkan hasil penelitian bubur instan tersubtitusi pisang tongka langit 60%:40% menunjukkan rasa, warna, aroma, tekstur dan tingkat penerimaan secara keseluruhan yang disukai panelis.
PENGARUH PEMBERIAN KALSIUM KLORIDA DAN PENGHAMPAAN UDARA TERHADAP MUTU BUAH TOMAT Rachel Breemer; Priscillia Picauly; Febby J. Polnaya
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

This study aims to determine the level of concentration of calcium chloride and vacuum air on the quality of tomatoes. Post-harvest handling of tomatoes was done by giving treatment concentration of calcium chloride solution different (0, 6, 9, 12%) and determined the best treatment then treated with vacuum air (430, 540, 650, and 760 mm Hg). Observations were made of the color, hardness and weight loss. The results showed that the use of calcium chloride with vacuum air significant effect on the value of color, hardness and changes in fruit weight. The use of calcium chloride with a concentration of 12% is the best, because it can maintain the color values of 6.02%, 7.76% hardness, and can press the fruit weight loss of 1.04%. The level of vacuum air 430 mm Hg can maintain the color values of 6.79 and can reduce fruit weight loss of 2.95%.
KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT Priscillia Picauly; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).
PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis) Sandra J Nendissa; Rachel Breemer; Nikholaus Melamas
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.
Effect of Soy Isoflavones on the Serum Lipid Profile and Vascular Function Helen C.D. Tuhumury
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

Soybeans are unique among the legumes because they are a concentrated source of isoflavones. A number of components of soy have been studied to investigate their potential effect on CVD. Soy proteins have been shown to lower LDL-cholesterol and to have neutral or slightly positive effect on HDL-cholesterol. However, to what extend actually is the role of the isoflavone in this action remained contradictive. This review describes the characteristics and the nature of the soy isoflavones as well as covering the results from several studies to determine the effect of soy isoflavones on the serum lipid and vascular functions.
Pengaruh Penambahan Air pada Pengolahan Susu Kedelai Priscillia Picauly; Josefina Talahatu; Meitycorfrida Mailoa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.
Pengaruh Cara Pengolahan Terhadap Sifat Fisikokimia Pisang Tongka Langit (Musa troglodytarum) Gilian Tetelepta; Josefina Talahatu; Syane Palijama
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

Tongka Langit banana (Musa troglodytarum) is one of the banana cultivar which is useful for health and has high nutrient content. It can be eaten raw and can be processed into various products. This research was aimed to study effect of tongka langit banana processing on its tannin content and other physicochemical changes result from those processes. A completely randomized design was used with five levels of treatment, i.e.: no processing, roasted tongka langit banana, fried tongka langit banana, boiled tongka langit banana, steamed tongka langit banana. Results showed that roasted tongka langit banana can reduce tannin content to the lowest of 0.155% and risen respectively by fried of 0.166%, boiled of 0.170%, and steamed banana of 0.171 %. Besides that, roasted tongka langit banana had sugar content of 9.49%, vitamin C of 2.76 mg, moisture content of 76.9%, ash content of 1.58% and pH value 5.2. Among all processing methods applied, roasted tongka langit banana resulted in better physichochemical properties.
Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya Dorina Kelmaskosu; Rachel Breemer; Febby J Polnaya
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol” papaya with the best quality.
Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu Agustina Souripet
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

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