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Gorontalo Agriculture Technology Journal
Published by Universitas Gorontalo
ISSN : 26141140     EISSN : 26142848     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Gorontalo Agriculture Technology Journal (GATJ) adalah media aplikasi bagi akademisi, peneliti dan praktisi untuk menerbitkan hasil-hasil penelitian dan artikel penelitian yang berhubungan dengan teknologi pertanian.
Arjuna Subject : -
Articles 51 Documents
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Pembuatan Bolu dengan Substitusi Tepung Pisang Goroho Datunsolang, Irwan
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.574 KB) | DOI: 10.32662/gatj.v1i1.163

Abstract

This research is to determine the manufacture of bolu substitution basic flour banana goroho. this study using the design of randomized complete (RAL) with three treatment three times replay, a1 formulated flour banana goroho 150gr and wheat flour 50gr, a2 formulated flour banana goroho 100gr and wheat flour 100gr, a3 formulated flour banana goroho50 grams and wheat flour 150gr. parameters analyzed is water content, ash content, level of carbohydrate and test organoleptic (color, taste, aroma and texture). the results showed that the treatment a2 with the formulation of flour banana goroho 100gr and wheat flour 100gr is the best treatment which can produce bolu preferred by panelists terms, taste, aroma and texture. scent that 4,00, sense that 4,23, and texture that 4,37. and have ash content meet the standards of quality National Indonesia and has a level of carbohydrate 18,37%., water content 27,71% and ash content 1,30%  Keywords : sponge, wheat flour, flour banana goroho
Pengaruh Perbandingan Tepung Ampas Kelapa dengan Tepung Terigu Terhadap Mutu Brownies Hasan, Irma
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.57 KB) | DOI: 10.32662/gatj.v1i1.168

Abstract

waste oil is the result addition to the manufacture of coconut milk, coconut meat processed into coconut oil of processing way wet be procured byproduct waste oil. until now utilization is limited to feed and partly be Tempe bongkrek for food. based on the analysis of waste oil still high-value when used as the flour for food ingredients high protein. this study aims untukmengetahui the influence of waste oil terhada water content, karbohidat and organoleptic (color, taste, aroma and texture) brownies.manfaat this study is to provide information on the broad about making brownies with the addition of flour waste oil and can be applied to the product food economic value because flour waste oil has a high content protein, low fat, and gluten-free. this study using the method is composed of creation phase flour waste oil and making process brownies. engineering data processing using the design of randomized complete (RAL), which consists of three treatment and three replicates. brownies the generated then in the test of the content of water content, level of carbohydrate and test organoleptic (color, taste, aroma and texture). of research results brownies of wheat flour and flour dregs coconut obtained highest average that is in the treatment with a comparison of wheat flour 55 grams and flour dregs coconut 45 grams with water content 39,0%, comparison of wheat flour 75 grams and flour dregs coconut 25 grams grading carbohydrates 45,8% and test organoleptic each preferred by panelists terms of aroma, color, taste. Keywords : Sago Flour, All Purpose Flour, Bread Flour, The Addition Of Sago
Pengaruh Konsentrasi Gula Terhadap Pembuatan Selai Kelapa Muda (Cocos nucifera L) Arsyad, Muh
Gorontalo Agriculture Technology Journal Volume 1 Nomor 2 October 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (878.871 KB) | DOI: 10.32662/gatj.v1i2.424

Abstract

Selai merupakan produk makanan semi basah yang berbentuk setengah padat dan dibuat dari campuran gula, buah, dan pektin. Tujuan penelitian untuk mengetahui pengaruh konsentrasi gula yang tepat pada pembuatan selai kelapa muda  dan tingkat penerimaan panelis terhadap selai kelapa muda dengan penambahan konsentrasi gula. Percobaan meliputi 4 perlakuan dan 3 ulangan. Perlakuan yang dimaksud adalah penambahan gula yaitu 300 g, 330 g, 360 g, 390 g. Parameter yang diamati adalah kadar air, kadar protein, kadar gula, dan uji organoleptik terhadap rasa, aroma, tekstur, dan warna selai kelapa muda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Hasil penelitian ini menunjukkan bahwa penambahan gula memberikan pengaruh sangat nyata terhadap kadar air, kadar protein, dan kadar gula selai kelapa muda. Penambahan gula 300 g menghasilkan selai kelapa muda dengan rasa manis yang cukup. Rasa khas dari buah kelapa muda masih terasa dan aroma tidak hilang serta tekstur yang lembut. Sedangkan warna selai kelapa muda panelis lebih menyukai penambahan gula 390 g dikarenakan warna yang kecoklatan sehingga menarik perhatian panelis. Untuk segi rasa, tekstur, dan aroma panelis lebih menyukai selai dengan penambahan gula 300 g, sedangkan dari segi warna panelis lebih menyukai selai dengan penambahan gula 390 g. 
Konsentrasi Asam Sitrat terhadap Mutu Sari Buah Mangga Indramayu Kiayi, Geralvi S
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.693 KB) | DOI: 10.32662/gatj.v1i1.164

Abstract

Mango (Mangifera Indica L.) cengkir known as the mango from indramayu, so often referred to as the mango indramayu or dermayu. this study aims to know the fruit juice mango indramayu instant and know the concentration of citric acid to quality organoleptic sari mango indramayu instant. step of kerjaa of this study include the preparation of materials and equipment, weighing, cutting, blanching, destruction, filtering, the addition of citric acid and egg whites, drying, in a blender, the addition of sugar, packaging. this study was conducted in the laboratory faculty of agriculture University gorontalo and laboratory polyteknik gorontalo. research methods do is the design of randomized complete with three treatment (0,7%, 0,8%, 1%) and the three times Deuteronomy so that the number of observations is 3. the analysis of the concentration of citric acid include the analysis of water content, vitamin C., and test organoleptic. the results showed that citric acid as much as 1% make water content high ie 2,07 on treatment a3, citric acid in vitamin C. the 5,74 a1. and at the test organoleptic panelists terms of color, sense, the smell like treatment on a1 ie 0,7% citric acid.Keywords : citric acid, mango, vitamin C, organoleptik
Karakterisasi Sifat Fisikokimia Tepung Talas Beneng sebagai Biodiversitas Pangan Lokal Kabupaten Pandeglang Rostianti, Tuti; Hakiki, Dini; Ariska, Ani; Sumantri, Sumantri
Gorontalo Agriculture Technology Journal Volume 1 Nomor 2 October 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.492 KB) | DOI: 10.32662/gatj.v1i2.417

Abstract

Tujuan dari penelitian ini adalah untuk mengkarakterisasi sifat fisiko-kimia Talas Beneng yang berasal dari Pandeglang, Banten. Analisis proksimat, keputihan, pati total, dan karakteristik pasta ditentukan. Penelitian ini dilakukan di Laboratorium Jurusan Teknologi Pangan, Fakultas Teknik Pertanian, IPB. Hasil penelitian menunjukkan bahwa kadar air, abu, lemak, protein, dan karbohidrat masing-masing 10,46%, 4,85%, 0,28%, 3,4%, 82,56%. Rendemen berkisar antara 20-30% dengan derajat putih 84,96%. Tepung talas beneng ditandai dengan gelatinisasi awal pada 83.35o. Kemunduran tepung talas beneng sebesar 582 cP, ini berarti kecenderungan retrogradasi yang tinggi. Tepung talas beneng dapat dibuat produk yang membutuhkan tepung protein rendah dan memiliki karakteristik tidak tahan panas
Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel Yulianti, Yulianti; Mutia, Khairun
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.478 KB) | DOI: 10.32662/gatj.v1i1.165

Abstract

Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases,  in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture. Keyword : snakehead fish, nugget, carrot
Pengaruh Penambahan Tepung Ikan Cakalang Pada Mie Kering Yang Bersubtitusi Tepung Ubi Jalar Yulianti, Yulianti
Gorontalo Agriculture Technology Journal Volume 1 Nomor 2 October 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (715.385 KB) | DOI: 10.32662/gatj.v1i2.418

Abstract

Ubi jalar salah satu jenis umbi-umbian yang mengandung karbohidrat yang tinggi. Pengolahan ubi jalar menjadi mie kering sudah dilakukan namun mie kering yang dihasilkan mengandung protein yang rendah sehingga perlu ditambahkan alternatif sumber protein dari bahan lain seperti tepung ikan cakalang. Penelitian ini menggunakan metode rancangan acak lengkap dengan tiga perlakuan (A1: tepung ubi jalar 20%, tepung ikan cakalang 50%, tepung terigu 30%, A2 : tepung ubi jalar 50%, tepung ikan cakalang 30%, tepung terigu 20%, dan A3: tepung ubi jalar 70%, tepung ikan cakalang 20%, tepung terigu 10%,) dengan tiga kali ulangan. Hasil penelitian menunjukkan kadar protein mie kering yang dihasilkan berkisar antara 10-11,93% dan kadar karbohidrat 31-35%. Sedangkan uji organoleptik menunjukkan panelis agak suka pada perlakuan A1 dan A2 sedangkan perlakuan A3 disukai oleh panelis baik dari segi warna, aroma, rasa, dan tekstur.
Pengaruh Penambahan Sukrosa Terhadap Mutu Organoleptik dari Selai Langsat Yunus, Rafika
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.103 KB) | DOI: 10.32662/gatj.v1i1.166

Abstract

Jam is food products with the consistency of gel or semi solid made of pulp fruit. fruit langsat abundant in particular season, so that need to be further processed to reduce the fruit removed due to damage. the addition of sucrose expected to increase the taste and texture of jam langsat. this study aims to know obtain the formulation of the addition of sucrose (sugar) corresponding to obtain jam good. this study was conducted in the laboratory technology agricultural University gorontalo and in the laboratory Polytechnic gorontalo. this research was conducted in the form of the design of randomized complete (RAL) consisting of 3 treatment and 3 times replicates. from the results of this study, based test organoleptic treatment preferred by panelists is treatment a2 (sugar 65%) with a score of color 3,9 (like), a sense of 4 (like), aroma 3,7 (like) and texture 4,1 (like) Keywords : langsat, jam, sucrose, test organoleptic
Hubungan Input Dengan Hasil Produksi Gula Merah Pada Pengrajin Di Desa Cammilo Kecamatan Kahu Kabupaten Bone Sardianti, Andi Lelanovita
Gorontalo Agriculture Technology Journal Volume 1 Nomor 2 October 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (600.725 KB) | DOI: 10.32662/gatj.v1i2.419

Abstract

Pengolahan gula aren merupakan bentuk usaha kecil yang dapat meningkatkan pendapatan dan kesejahteraan masyarakat di pedesaan. Gula aren diolah dari nira, nira terkandung dalam beberapa tumbuhan dari suku Arecaceae, salah satunya adalah terdapat pada pohon aren (Arenga pinnata). Gula aren merupakan produk yang berpotensi menghasilkan pendapatan yang cukup besar. Tujuan dari penelitian ini adalah untuk mengetahui hubungan input dengan hasil produksi gula merah pada pengrajin di Desa Cammilo Kecamatan Kahu Kabupaten Bone. Metode pengolahan data dilakukan secara kuantitatif dengan menggunakan metode sensus dengan jumlah populasi sebanyak 30 produsen gula merah yang dijadikan sebagai responden penelitian di Desa Cammilo Kecamatan Kahu Kabupaten Bone.Hasil penelitian menunjukkan bahwa beberapa input produksi seperti nira aren, modal, tenaga kerja, bahan tambahan, dan jumlah pohon yang dimiliki ternyata memiliki hubungan input produksi yang sangat kuat pada pengrajin, sedangkan input alat-alat yang dimiliki, pengalaman dan umur pengrajin memiliki hubungan input dengan produksi pengrajin yang cukup rendah. Lain dari pada itu input lama pendidikan tidak memiliki hubungan dengan hasil produksi pengrajin.
Pengaruh Penambahan Sukrosa pada Manisan Kulit Semangka Ntau, Sri Wahyuni
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.796 KB) | DOI: 10.32662/gatj.v1i1.162

Abstract

Skin watermelon is a waste of fruit watermelon that pemanfaatanya as food still low. this study aims to know how to take advantage of the skin watermelon be sweets and find out the influence the addition of sucrose in candied skin watermelon. benefits of this study can optimize waste skin watermelon in order to have the economic value of a high. this study using the method consists of two stages of the first stage of immersion skin watermelon by using the calcium hydroxide, the second phase of boiling skin watermelon using sucrose. engineering data processing using the design of randomized complete (RAL), which consists of three treatment and three replicates. Of the test results organoleptic treatment is best  treatment A1 with water content 44,4%, sugar levels 10,27% and vitamin C is 2,41%.Keywords : sucrose, watermelon, skin watermelon

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