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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 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014" : 7 Documents clear
Aspek Mutu Produk Roti Tawar untuk Diabetesi Berbahan Baku Tepung Porang dan Tepung Suweg Dwi Agustiyah Rosida, Richardus Widodo Setijanen Djoko Harijanto
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. One of the more prominent food trend is increasingly exploration of food products that have a low glycemic index, especially for diabetics. Foods that have a low glycemic index is very good for diabetics.Plain bakery products from wheat flour known as food products are high glycemic index. Although there is a trend that more and more Indonesian people consume wheat bread from which raw materials, namely white flour, have to be imported, there are potential flour substitution ingredients native to Indonesia because it has a lower glycemic index than wheat flour. Two flour substitution materials developed as a potential food stock substitution of wheat flour is flour of porang plant (Amorphophallus muelleri Bl) and suweg (Amorphophallus campanulatus BI).The purpose of this study was to determine the optimal composition between wheat flour and flour or flour porang and suweg to be processed into bread low-IG . Benefit from an increase in value -added research is plant porang and suweg that still only sold as a powder, as well as obtaining the functional diversification with cheap raw materials from the local source. This study suggests that the substitution of flour and flour suweg porang till the 10% does not significantly degrade the quality of plain bread both in terms of physical, chemical and sensory.Kata kunci: Roti tawar, diabetesi, tepung porang, tepung suweg
Pengaruh Penggunaan Pupuk Organik Hayati terhadap Sifat Kimia Tanah di Kecamatan Pare Kabupaten Kediri Siti Mujanah, Tjahjo Purtomo Tiuma Wiliana Susanti Panjaitan
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. This activity aims to return soil fertility level passes soil quality repair process with biological organic fertilizer use, so that increase result and agro product quality. watchfulness activity about biological organic fertilizer (POH) is done at village pelem, pare (kediri) with plants object doesnt use POH and use POH between 1 up to 7 year. soil sample taking appointeds at random and done several chemistries analysis, pregnancy poh both for still new (4 also that sufficiently long day)s (1 month). data is analyzed with anova and to detect difference delivers treatment is done test lsd in standard 5%. Based on research that done, got several conclusions, that is (1) biological organic fertilizer (POH) that stills new (fermentation during 4 day)s 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 fermented 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 since gift during 7 year; (3) biological organic fertilizer use into soil will increase according to significant towards pH, P,K,Ca and Mg with KTK soil since biological organic fertilizer gift in the year first, on the contrary can demote availability SO4. Kata kunci: Pupuk Organik Hayati (POH), kimia tanah
Potensi Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.) Sebagai Pengawet Alami yang Diaplikasikan pada Daging Ayam Segar Pengganti Formalin Restu Tjiptaningdyah, Kejora Handarini
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. Contamination by microbial pathogens on fresh chicken meat cold store render the product less safe. Extreme effort that many people do actually use formaldehyde as a preservative, which clearly have a negative impact on human health. Rosella flowers are plants that have antibacterial activity against Escherichia coli, Staphylococcus aureus and Salmonella typhi on agar media. Thus necessary to study aimed to determine the ability of rosella flower extracts in lowering the amount of microbial contamination indigineous (total microbial aerofilik, total coliform, and total salmonella sp) found in fresh chicken meat and inhibit its growth during storage refrigerator temperature.The first phase of the study is manufacturing rosella extract and the second stage is to apply the roselle extract on fresh chicken meat. Applications on fresh chicken meat is done is: A1: sterile distilled water submersion for 30 minutes (control), A2: immersion rosella flower extract 0.20 g / ml for 30 minutes, A3: 0:25 rosella flower extract immersion g / ml for 30 minutes , A4: 00:30 rosella flower extract immersion g / ml for 30 minutes, A5: 1% formalin soaking for 30 minutes, and then all samples were stored at refrigerated temperatures for storage of 0, 5, 10, and 15 days. The parameters measured were total microbial aerofilik, total Coliform, and total Salmonella sp.The results showed that free during storage 0 day total microbial parameters aerofilik, total coliform, salmonella sp total value exceeds a specified limit contamination SNI, ie respectively: 3.6 x 107, 3.5 x 10 3, 6.2 x 10 2 CFU / g. Rosella extracts can inhibit the growth of indigenous microbial contaminants than controls, both in the total microbial aerofilik, coliform, salmonella sp, 0 to15 days during storage, the various treatment A2, A3 & A4. A4 is the best inhibitory concentration (roselle extract 0.30 g / ml), as it can provide the highest value of inhibition compared to the treatment of A2 and A3. Fresh chicken meat with rosella extract treatment, has the shelf life to 10 days of storage.Kata kunci: rosella, pengawet alami, daging ayam segar
Aspek Mutu dan Tingkat Kesukaan Konsumen terhadap Surimi Ikan Belut Mokhamad Nasir Salasa, Rini Rahayu Sihmawati
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. Indonesia fishery action in globalization era has potential development prospect. This can be seen from food industry of fishery result getting increase and has many kind of product. One of the fishery food product which is developed in Indonesia is surimi. Surimi is fish miofibril protein which has been stabilized and produced through process level continually which contains of squeeze meat, no bones and head., washing,. Decrease of water, cryoprotectant adding, so it has functional function mainly gel forming and water tied. The research goal is know the quality aspect and consumer like of fish surimi according to chemistry test and organpleptic test. This research uses experiment method and group random design in factorial term. Factor one( I) is the adding of tapioca flour( T) with the level of 1 %, 5%, 10%. Factor two ( II) is sugar adding ( G) with the level 1%, 2.5%,4%, 5.5% three times repetition. Chemistry parameter (proximat) with protein test. fat and ash level. While organoleptic parameter for taste test, texture, flavor,colour. The research result shows that each factor shows that there is significant influence to the protein , fat , ash level. There is a significant interaction influence of protein and ash level. While the fat has no significant influence and protein level tends to have linear decrease with more sugar and flour adding. For fat level tends to decrease linier with more tapioca flour but with more sugar , the fat also increases. While the ash tends ro increase liniarly with the adding of tapioca flour and sugar. The best composition in this research match with the chemistry test shows the treatment of T1G1 and T3G1. While the organoleptic test which has been done to the panelis , the best treatment is T3G4 if it is compared to the other treatments , like category 60% in taste , very like 40% in the texture, like 60% in the flavor and like 67% in colour.Kata kunci : perikanan, surimi, ikan belut, tepung tapioka, gula
Pengaruh Penambahan Bayam terhadap Kualitas Mie Basah Syamsul Arif, A.A. Putu Sri Mahayani Gatot Sargiman
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. Increasing one of [the] vegetable kind in noodle product at guess can increase fiber pregnancy. As known that tall fiber many implieds in vegetable. Spinach as one of [the] vegetable kind many grow in indonesia, very easy go at the price of many achievable. But has weakness that is when pass processing process not long. so that efforts to prolong spinach consumption time is need in penganekaragaman processing. Based on matters on, show author willing to increase product quality nie good in also nutrient. This watchfulness aims to detect influential spinach increasing level towards wet noodle quality. Watchfulness is carried out at Laboraturium Agriculture Faculty Of Technology Food Chemistry 17 Augusts 1945 Surabaya in September 2006. Watchfulness method that used in this watchfulness eksperimental, and use complete random plan (RAL), with 4 effort treatments is repeated 3 times so that total 12 sample with spinach increasing composition as follows : B0: Spinach 0%. B1: Spinach 12,5%. B2: Spinach: 25%. B3: Spinach 37,5%.Analysis result statistically in standard 0.05 and 0.01 in spinach increasing 0% (B0),12,5% (B1), 25% (B2), and 37,5% (B3) there water degree testing demoes influence difference existence very real (Frasio > Ftabel), in degree protein is demoing real influence difference inexistence (Frasio < Ftabel), in ash degree is demoing real influence difference existence (Frasio > Ftabel) . Spinach increasing 0% (B0), 12.5% (B1) 25% (B2), and 37,5% (B3) towards water degree demoes inclination increases, spinach increasing towards degree protein demo inclination decreaseds, spinach increasing towards ash degree demoes inclination decreaseds.A large part panelist declares to with wet noodle colour that is added spinach that is treatment B1 (spinach increasing 12,5%) gets prosetase lot from panelist (55%) and for taste declares out of conceit with treatment B2 (spinach increasing 25%) as much as 70% so much.Kata kunci : Mie basah , Bayam
Identifikasi dan Kelimpahan Plankton pada Budidaya Ikan Air Tawar Ramah Lingkungan Sri Oetami Madyowati, Maria Agustini
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. Sampling was carried out at 11 noon with overcast weather conditions, while the physical parameters temperature 27o C with a brightness of 47.83 cm. Water depth of 9.95 m with a length of the pool, the pool width 5.3 m with a height of 0.5 m of water. Light green color of pool water showed dominance Chlorophyta. Chemical parameters of 2.13 ppm of dissolved oxygen, carbon dioxide 14, 96 ppm, with a pool in the range of neutral pH is 7, obtained Gloeotrichia echinulata plankton species that are most at 42.85% at the level of abundance of each species relatife at all sampling stations, with the amount of plankton in the pond at 11.80. 109 cells. Physical parameters in this study also contributed to the presence of plankton present in the water, too, especially for the process of photosynthesis and respiration of aquatic organisms.Kata kunci: identifikasi plankton, kelimpahan plankton, ramah lingkungan.
Analisa Putaran dan Kemiringan Dinding Saringan untuk Optimalisasi Alat Pemeras Bahan Jamu Robert Firmandus, I Made Kastiawan
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. To increase the production of small industry enterprise (home industry) necessary to study and application of appropriate technology (TTG), as an example in household herbal medicine manufacturers. One of the production process is a process that is often a constraint extortion because the process is quite heavy if done manually. In this research, the assessment process is the process of designing a squeeze with centrifugal system. The method used is to do field studies, designing process and analyze theoretically. At the final stage of trials conducted within three (3) conditions that combine the tilt angle of the walls of the filter (extortion) with the amount of rotation. From the tests obtained optimal value tilt angle of the walls of the filter is 680 to 620 rpm rotation, because in this position grater herbal ingredients can be squeezed to the maximum (dryness level) is 96% with the time it takes to lift the dregs fast enough that 21 minutes and the volume filtering is 0.0079 m3 with filtering effectiveness of the prototype is at 72.1%.Keyword: slope of the filter wall, rpm, optimization of extortion, herbal ingredients

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