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Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 26851954     DOI : https://doi.org/10.35791
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jl. Kampus UNSRAT Kleak, Manado 95115
Arjuna Subject : -
Articles 79 Documents
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REKAYASA MESIN PENGUPAS KULIT BUAH KOPI JENIS ROBUSTA MODEL TEP-JLL 2015 DI KABUPATEN TANA TORAJA Langi, Jois Limbong; Ludong, Daniel P. M.; Lengkey, Lady C. Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.1.2020.29983

Abstract

ABSTRACT The objective of this research was to design a pulper machine model TEP-JLL 2015 for fresh coffee robusta used in rural areas of Tana Toraja district. The machine was designed based on the analysis of physical characteristics of Robusta Tana Toraja coffee and literature study. The analysis result of physical characteristics showed the average length, thickness width was 12.494 mm, 12.802 mm, 10.687 mm, respectively, and the bulk density was 1,115 kg/m3. The theoretical hopper capacity of this machine was 3.7687 kg. Assuming the cylinder speed was 111.594 rpm with an effective distance setting system or flawed setting of 1.2 cm, the theoretical capacity of this pulper machine was 380.62 kg/hour. Keywords: fresh Robusta coffee fruit, pulper machine
UJI KINERJA ALAT PENYULINGAN NIRA AREN MENJADI BIOETANOL DI KELOMPOK TANI HUTAN TAYAPU DESA TALAWAAN KECAMATAN TALAWAAN KABUPATEN MINAHASA UTARA Solar, Trivano; Wenur, Frans
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.1.2020.31388

Abstract

ABSTRACTThis study aims to determine the performance of the distillation tool aid by the North Sulawesi Forestry Service for the Hutan Tayapu Farmer Group consisting of temperature conditions in the distillation process, alcohol content, distillation rate, product yield, and energy consumption as well as to calculate the energy efficiency of the distillation tool.This research uses experimental methods. Data is presented in tables and graphs, then computed and analyzed descriptively. Bioethanol production is carried out 2 times each using 100 liters of palm sap. The results showed that the distillation process took place at a temperature ranging from 29.2 °C to 100.9 °C. The obtained alcohol content ranged from 26% to 64%, with energy efficiency of 4.96% for the appliance, and the distillation rate in the range of 1.87-8.40 liter/hour. Key words: palm sap, bioethanol, performance evaluation, energy efficienc
ANALISIS KUALITAS SELADA (Lactuca sativa L.) YANG DITANAM PADA DUA MEDIA SELAMA PENYIMPANAN DINGIN Rantung, Livia E.; Lengkey, Lady C. Ch. E.; Wenur, Frans
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.1.2020.29985

Abstract

ABSTRACTThe objective of this study was to investigate the quality (weight, color, stem firmness and total dissolved solids) of hydroponic and soil culture lettuce (Lactuca sativa L.).  This study used a non factorial completely randomized design with two treatments (type of planting media) as follows hydroponic lettuce and soil culture lettuce. This research conducted 9 replications. Data were analyze with ANOVA to determine whether there is a difference in the quality of lettuce after storage at cold temperatures. Lettuce is packed and placed at cold storage of 50C. The change in weight, color, stem firmness and total dissolved solids  were observed every 3 days during storage period. The result of this study show that hydroponic lettuce and soil lettuce gave different responses during cold storage. After 15 days of storage, soil culture lettuce has better quality than hydroponic lettuce in terms of maintaning the weight and total dissolved solids. While, in maintaning the color and firmness of the stem, hydroponic lettuce has better quality. Keywords: Lettuce, planting media, cold storage
KAJIAN MUTU LABU SIAM (Sechium edule) TEROLAH MINIMAL YANG DIKEMAS VAKUM SELAMA PENYIMPANAN Pinem, Esron H.; Longdong, Ireine A.; Lengkey, Lady C. Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31488

Abstract

AbstractThis study aims to analyze the deterioration of the quality of the chayote during storage using several packaging methods. The research method was carried out experimentally and the data were processed descriptively which consisted of three treatments, namely: vacuum packed, without vacuum, and open. Each treatment was carried out 3 (three) times with each weight of 250 grams. Research shows that minimally processed chayote which is vacuum packed and stored at a temperature range of 5oC - 9.6oC can last for 12 days, experiencing a weight loss of 0.90%. The color changed from Faded Yellow to Gray Yellow. The texture becomes soft with a hardness value of 8.80 N. The water content changes from 91.98% to 94.70%.In conclusion, the storage life of vacuum packed minimally processed chayote could be prolonged up to 12 days at 5oC – 9,6oC, grey-yellow in color, texture softened, and weight loss as much as 0.90%. Keywords: Chayote, minimally processed, vacuum packed.
PENGARUH PENAMBAHAN SARI BUAH SIRSAK TERHADAP SIFAT SENSORIS MINUMAN ISOTONIK AIR KELAPA (Cocos nucifera L.) Lempoy, Wulan Kristie; Mandey, Lucia Cecilia; Kandou, Jenny E. A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.1.2020.29972

Abstract

ABSTRACTThis study aims to determine the proportion addition of soursop juice and analyze the chemical contents of isotonic drink from mature coconut water (Cocos nucifera L.) This research was conducted by adding 100 ml, 200 ml, and 300 ml of soursop juice to 1000 ml of coconut water. The test parameters were organoleptic tests using hedonic methods including flavor, taste, and turbidity. The best treatment was followed by chemical testing including sodium, potassium, acidity (pH), total acid and total sugar. The result of organoleptic test showed that 1000 ml of coconut water without soursop juice addition has a value of 2,73 (neutral), while the addition of 100 ml soursop juice has a value of 3,43 (neutral), the addition of 200 ml soursop juice has a value of 3,54 (like), and the addition of 300 ml soursoup juice has a value of 3,71 (like). In conclusion, the best result is the addition of 300 ml soursop that had a mineral content of sodium as much as 469,36 mg/kg, potassium as much as 2014,45 mg/kg, pH 4,65, total acid 0,54% and total sugar 6,33%. Keywords: Isotonic Drinks, Soursop Juice, Coconut Water
PENGEMBANGAN PANGAN FUNGSIONAL BUBUR INSTAN RENDAH INDEKS GLIKEMIK BERBASIS PANGAN LOKAL Mado, Juenita Elfunam; Rawung, Dekie; Taroreh, Mercy
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31489

Abstract

AbstractThe purpose of this study was to analyze the nutritional content and glycemic index value of local food-based instant porridge products. The research method used was experimental research with the determination of the glycemic index using a one-shot case study design on a sample of white rats (Rattus novergicus). The results obtained in this study are the glycemic index value of instant porridge which is included in the low GI category, namely goroho plantain 31,88, baruk sago 39,43, and "mulubebe" plantain instant porridge 43,35. Meanwhile, instant porridge that has medium GI is mocaf 59,34. The results of the calculation of the glycemic load of instant porridge which has a low glycemic load are goroho plantain 8.17, while those which have a moderate glycemic load are "mulubebe" plantain 11.88, baruk sago 12.02 and mocaf 17.16 . So that the use of carbohydrate sources from different local foods, namely goroho plantain flour, “mulubebe” plantain flour, baruk sago flour, mocaf flour in instant porridge affects the glycemic index value of instant porridge. Keywords: Instand porridge, glycemic index, plantain, mocaf, sago.
ANALISIS MUTU DAN EKONOMI PENERAPAN PENGEMASAN VAKUM BAWANG DAUN POTONGAN (Allium fistulosum L.) SELAMA PENYIMPANAN Mikael, Florensi Wahyuni; Molenaar, Robert; Lengkey, Lady C. Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31487

Abstract

AbstractThis study aimed to analyze leeks packaging and without packaging during storage, and to analyze economical packaging and knowing the number of breakeven points obtained. This study uses an experimental method, and descriptive analysis of data consisting of 2 treatments and 3 replications, namely scallions which are vacuum packed, and leeks without packaging that are stored in a refrigerator with a temperature of 5-10˚C.From the results of research on quality analysis of changes in weight, color and texture showed that the vacuum packaged onions at a storage temperature of 5˚C – 10˚C gave the best results over a 14-day shelf life compared to unpacked leeks which only lasted for a shelf life of 6 days. Weight reduction occurred in the treatment without packaging by 44%. The total fixed cost is Rp.219,625 /Year, the total variable cost is Rp.5,519 per package, with a yearly production of 24,300 packs /Year, to obtain the selling price of vacuum packaging leeks of Rp.6,080 per package, and the break-even analysis results in get is 392 packaging /Year.Keywords : Leeks, Vacuum Packaging, Storage Time
UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU Montolalu, Olfita S.; Langi, Tineke M.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.1.2020.29973

Abstract

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour
ANALISIS MUTU DAN EKONOMI PENERAPAN PENGEMASAN VAKUM BAWANG DAUN POTONGAN (Allium fistulosum L.) SELAMA PENYIMPANAN M, Florensi Wahyuni
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.30007

Abstract

This study discusses analyzing leeks packaging and without packaging during storage, and analyzing economical packaging and knowing the number of breakeven points obtained. This study uses an experimental method, and descriptive analysis of data consisting of 2 treatments and 3 replications, namely scallions which are vacuum packed, and leeks without packaging that are stored in a refrigerator with a temperature of 5-10˚C. From the results of research on quality analysis of changes in weight, color and texture showed that the vacuum packaged onions at a storage temperature of 5˚C -10˚C gave the best results over a 14-day shelf life compared to unpacked leeks which only lasted for a shelf life of 6 days. Weight reduction occurred in the treatment without packaging by 44%. The total fixed cost is Rp.219,625 /Year, the total variable cost is Rp.5,519 per package, with a yearly production of 24,300 packs /Year, to obtain the selling price of vacuum packaging leeks of Rp.6,080 per package, and the break-even analysis results in get is 392  packaging /Year.
PENAMBAHAN SARI JERUK KALAMANSI (Citrus microcarpa, B.) DALAM PEMBUATAN SELAI PEPAYA Sianipar, Yessica Hartita; Sumual, Maria Fransisca; Assa, Jan Rudolf
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.38854

Abstract

ABSTRACTThe research was purposed to determine the addition of kalamansi orange juice and analyze the sensory and chemical characteristics of papaya jam. The research used a completely randomized trial design method with the treatment of adding kalamansi orange juice with concentrations of 0%, 5%, 10%, 15% and 20%. The sensory test of papaya jam with the observed parameters was organoleptic test of preference level with hedonic scale and scoring test for jam rub power. Followed by an analysis of the chemical properties of papaya jam, the level of acidity (pH), total acid, vitamin C and total sugar in papaya jam which got a high level of preference.The preferred level of papaya jam with the addition of kalamansi orange juice 0% to 20% had an average value in terms of color 3.72-4.08, in terms of taste 3.08-4.00, in terms of aroma 2.92-3, 48 and in terms of texture 2.92-3.80. To the power of papaya jam with the addition of orange juice from 0% to 20% had an average value of 2.96-4.32. In conclusion, the addition of 10% kalamsi orange juice had a preferred level of preference with a pH composition of 4.05, a total acid of 0.84%, vitamin C 27.43 mg / 100 g and a total sugar of 52.56%. Keywords: Jam, Papaya, Kalamansi. ABSTRAKPenelitian ini bertujuan untuk menentukan penambahan sari jeruk kalamansi dan menganalisis karakteristik sensoris dan kimia pada selai pepaya. Penelitian ini menggunakan metode percobaan rancangan acak lengkap dengan perlakuan penambahan sari jeruk kalamansi dengan konsentrasi 0%, 5%, 10%, 15% dan 20%. Pengujian sensoris selai pepaya dengan parameter yang diamati adalah uji organoleptik tingkat kesukaan dengan skala hedonik dan uji scoring untuk daya oles selai. Dilanjutkan dengan analisis sifat kimia selai pepaya yaitu, tingkat keasaman (pH), total asam, vitamin C dan total gula pada selai pepaya yang mendapatkan tingkat kesukaan tinggi. Tingkat kesukaan selai pepaya dengan penambahan sari jeruk kalamansi 0% sampai 20% memiliki nilai rata-rata dari segi warna 3,72-4,08, dari segi rasa 3,08-4,00, dari segi aroma 2,92-3,48 serta dari segi tekstur 2,92-3,80. Terhadap daya oles selai pepaya dengan penambahan sari jeruk kalamansi 0% sampai 20% memiliki nilai rata-rata 2,96-4,32. Pada kesimpulannya penambahan sari jeruk kalamansi 10% memiliki tingkat kesukaan yang disukai dengan komposisi pH 4,05, total asam 0,84%, vitamin C 27,43 mg/100 g dan total gula 52,56%. Kata kunci: Selai, Pepaya, Jeruk Kalamansi.

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