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INDONESIA
AGROKNOW
Published by Universitas 17 Agustus 1945 Surabaya
ISSN : 23022612     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Teknologi Terapan & Agroindustri
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue " Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013" : 7 Documents clear
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 
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
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.
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
Pengaruh Penggunaan Pupuk Organik Hayati terhadap Sifat Fisika Tanah di Kecamatan Pare Kabupaten Kediri Tiurma Wiliana Susanti Panjaitan, Gatot Sargiman
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
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Abstract. This research aims to return soil fertility level passes soil quality repair process with biological organic fertilizer (POH) use, so that increase result and agro product quality. Watchfulness activity about biological organic fertilizer is done at village Pelem, Pare (Kediri) with location without use POH and use POH between 1 up to 7 year. soil sample taking appointeds at random and done several analysis, that is soil physics, pregnancy pOh both for still new (4 day) and that sufficiently long days (1 month). Data is analyzed with analysis of variance and to detect difference between treatments is done test LSD in standard 5%. . The research got several conclusions, that is (1) biological organic fertilizer (POH) that stills new (fermentation during 4 days) 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 memfermentasikan 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 pregnancy since gift during 7 year; (3) biological organic fertilizer use consequence soil physics character repair in general influential manifestly since use in the year second. Maximum wide capacity magnitude that reachable around 44%.Kata Kunci : Pupuk Organik Hayati (POH), Sifat Fisik Tanah.
Efektivitas Sistem Transportasi Kering Tertutup pada Pengangkutan Benih Lele Dumbo (Clarias Gariepinus) Sri Oetami Madyowati, Kusyairi Nurul Hayati
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
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Abstract. One of the sufficient promising fish cultivation is cat fish cultivation. Cat fish cultivation highly prolific due to easy to cultivation in land and finite springs with high spread density, cultivation technology is relative easy to be learned by the people, such their marketing are easy and required capital is low. The aim of this research are to gain anesthetizes temperature, anesthetizes duration and both combination for the best to producing highest longevity level of cat fish seed (Clarias gariepinus) in closed dry transportation system. Research design that employed is RAL Factorial (Factorial Complete Random Design). Treatment in this research are two factors, namely temperature (A Factor) consist of three degrees (12,16 and 18 oC) with notation (a1,a2, and a3) and anesthetizes duration (B Factor) consists of three degrees (20, 30 and 40 minutes) with notation (b1,b2, and b3). Combination of this treatment are (a1b1), (a1b2),(a2b1), (a2b2), (a3b1), (a3b2) and (a3b3), respectively of this treatment combination done three times, obtained 27 treatment combinations.The result indicating that anesthetize temperature have real effect toward longevity level of cat fish seed (Clarias gariepinus) size 7-9 cm in closed dry transportation system for 10 hours produce highest longevity level in 16°C, around 95.91%. The anesthetizes duration did not have real effect on longevity level of cat fish seed (Clarias gariepinus) for 10 hours but yielding highest longevity level 20 minutes, that is 86.76%. Combination (interaction) of temperature and anesthetizes duration have real effect on longevity level of cat fish seed (Clarias gariepinus) size 7-9 in closed dry transportation system for 10 hours and yield highest longevity level of cat fish seed (Clarias gariepinus) is temperature anesthetizes 16°C and anesthetizes duration 40 minutes, as many 98.89%.Kata kunci : Clarias gariepinus, kelangsungan hidup, suhu, sistem transportasi kering tertutup

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