Jurnal Agrotek Ummat

Journal Information
ISSN / EISSN : 2356-2234 / 2614-6541
Current Publisher: Universitas Muhammadiyah Mataram (10.31764)
Total articles ≅ 52

Latest articles in this journal

Supriyono Supriyono, Tarwa Mustopa, Nunuk Helilusiatiningsih, Fristama Maulana
Jurnal Agrotek Ummat, Volume 7, pp 99-102; doi:10.31764/jau.v7i2.2853

Water guava (Syzygium Samarangense) was a popular plant in Indonesia because it was fresh and sweet. The aim of this research was to analyze the effect of the number of shoots of the upper stems and height of the rootstock at the shoot graft on the percentage of growing water guava. The method used in this study was a completely randomized design, factor into one rootstock length, namely 10 cm, 15 cm, and 20 cm. and the second factor was the number of buds on the scion, namely 2, 3, and 4. The results showed that there was a significant interaction in the treatment combination of the number of 4 buds on the upper stem and the length of the rootstock 15 cm at 35 days after grafting affected the growth percentage and growth in the number of leaves and length of the scion.
Megandhi Gusti Wardhana, M. Sabiq Irwan
Jurnal Agrotek Ummat, Volume 7, pp 65-72; doi:10.31764/jau.v7i2.2956

This research aims to find out the effect of preliminary treatment (roasted light roasting 190°C, medium roasting 195°C and dark roasting 200°C) and distillation method (water distillation and coffee extract) on the characteristics of clear coffee and provide benefits to know the characteristics of quality contained in the content of clear coffee. The method used is a distillation method that is carried out for 1 hour to be able to produce a clear copy that was previously done extras with the grinder Latina600N, Cloth Filter and Moka Pot and these results will be tested proximate and organoleptic test and then calculated variance analysis. The characterization of clear coffee in the testing of pH levels, protein content, moisture content, ash content, fat content, and caffeine content resulted that the dark roasting treatment (195°C-200°C) had the highest percentage value with low caffeine levels and roasting temperature treatment of 195°C-200°C had the highest favored level by using the commonly used Latina 600N grinder cafe-café coffee in general, and based on the results of roasting temperature variant 195°C-200°C has no noticeable effect with other temperature treatment as well as grinders used.
Salma Salsabila, Antonius Hintono, Bhakti Etza Setiani
Jurnal Agrotek Ummat, Volume 7, pp 73-80; doi:10.31764/jau.v7i2.2729

Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice. The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 15% concentration. The observed variables were water content, protein, crude fiber, and preference level. The result of the study showed that the addition of red bean flour with various concentrations reveals the difference(p
Ramadhani Chaniago, Bakri Muala
Jurnal Agrotek Ummat, Volume 7, pp 89-93; doi:10.31764/jau.v7i2.2883

Soybean is an ingredient that has many benefits and is informed that it does not contain caffeine, so it is good and safe for consumption by children, pregnant women, and people who have digestive diseases. This study aims to determine the content of soy coffee produced by the people of Lauwon Village, East Luwuk District, Banggai Regency, Central Sulawesi Province. This research was conducted from April to August 2020 which consisted of 2 stages, namely: 1) the first stage, the manufacture of soy coffee which was carried out by the people of Lauwon Village, Luwuk Timur District, Banggai Regency, Central Sulawesi Province. 2) the second stage, laboratory testing at the Integrated Research and Testing Laboratory (LPPT) UGM Yogyakarta. The results showed that Lauwon soybean coffee does not contain caffeine (non-caffeine) and contains water content (3.42%), protein (31.26%), total fat (0.95%), total sugar (0.50%). ), lead (Pb) was not detected, copper (Cu) (13.97 mg / kg), zinc (Zn) (52.99 mg / kg), mercury (Hg) 0.04 mg / kg, bacterial contamination rate ( ALT) 2.0 x 103 cfu / gram and DPPH free radical scavenging activity (IC50) 2.467 mg / mL.
Tanwirul Millati, Nurhayati Nurhayati
Jurnal Agrotek Ummat, Volume 7, pp 110-121; doi:10.31764/jau.v7i2.2719

Rice is the leading food and a carbohydrate source for most of the world's and Indonesia population, but most rice tends to have a high glycemic index (IG). A product with a low IG is better, not only for people with diabetes but also for healthy people. Resistant starch (RS) functions as a new food ingredient that has a low glycemic index. RS is a part of starch or starch products resistant to digestion when through a gastrointestinal tract. RS has the same physiological effects as dietary fiber, can affect body weight and energy balance, increase lipid excretion to reduce calorie intake and reduce serum lipid levels, zero caloric content so that it can be used as a low-calorie food additive that can control body weight effectively. RS can be made through starch modification by physical treatment (heat treatment), chemical treatment, enzymatic treatment, and a combination of heat and enzymatic. Factors that influence RS's formation include starch properties, starch interactions with other components, processing conditions, heat processes, other treatments, and storage conditions. Therefore, the rice starch modification that contains a lot of RS needs to be known. Rice starch Hydrolysis with the dual enzyme α-amylase and pullulanase (DMT) can increase the highest RS level (51.0%) due to the increased degree of starch crystallinity. High RS results in an increase in gelatinization temperature, ΔH and phase transition temperatures, and a decrease in the speed of starch hydrolysis and weight loss.
Haryandi Haryandi, Syauqy Nur Izzy
Jurnal Agrotek Ummat, Volume 7, pp 59-64; doi:10.31764/jau.v7i2.2699

One technology that can degrade organic waste is bioconversion using Black Soldier Fly (BSF) or Hermenetia illucens which content high protein source. This research studied the effect of BSF production withg varying feed rate, type of waste, and the quality of compost that produced compare with the Indonesia government requirement. The experiment was conducted at PT. Biomagg Sinergi Internasional, an organic waste processing company in West Java. The results of this study indicated the highest BSF biomass value in the treatment of catering with feed rate of 200 mg/larvae/ day, the highest substrate consumption value was on fermentation waste with feed rate 100 mg/ larvae /day is 72.05%, the highest survival rate was the catering waste with feed rate of 100mg/larvae / day, and the highest value of waste reduction index was the fermentation waste with 100 mg / larvae / day feed rate is 4.80%. The quality of compost produced by bioconversion conducted by PT. BSI has met the quality standards of organic fertilizers based on Permentan No. 70 / Permentan / SR.140 / 10/2011 concerning organic fertilizer.
Erni Romansyah, Karyanik Karyanik, Muhammad Fitrah, Mohammad Saharudin
Jurnal Agrotek Ummat, Volume 7, pp 94-98; doi:10.31764/jau.v7i2.2948

The development Slow Release Compost Tablet can be used as a solution for the management of cow dung bioslurry by farmers. Bioslurry is a reject product from processing waste into biogas. The purpose of this study was to determine the physical characteristics of tablet compost made from cow dung Bio-slurry. The research design used a completely randomized design (CRD) with two factors, namely the composition of the addition of hydrogel and silica from geothermal waste from the eruption of Mount Rinjani with five levels of treatment, namely; T1 (30gr hydrogel : 50gr silica powder); T2 (60gr hydrogel : 40gr silica powder); T3 (90gr hydrogel : 30gr silica powder); T4 (120gr hydrogel : 20gr silica powder); T5 (150gr hydrogel : 10gr silica powder). The results showed that the dimensions, weight, and hardness of tablet compost were not significantly different. The treatment without the addition of hydrogel has the highest hardness value. The higher the hydrogel addition, the lower the tablet compost hardness value.
Muanah Muanah, Karyanik Karyanik, Erni Romansyah
Jurnal Agrotek Ummat, Volume 7, pp 103-109; doi:10.31764/jau.v7i2.3128

The purpose of this study was to design and test the performance of drip irrigation techniques on dry land. This research method used a completely randomized design with 3 treatments, namely the faucet slope of 150 , 450, and 900 with 4 replications. In order to obtain 12 experimental sample units. Furthermore, the design results were carried out by testing the droplet discharge, uniformity coefficient, wetted soil area, and the amount of water needed during the vegetative growth of tomato plants. The test results based on the discharge value and the uniformity of drops show that the drip irrigation technique design is very good for application on dry land. Based on the discharge value, the wetted area is obtained with a wetting width of 25 cm and a depth of up to 35 cm. So that during the vegetative growth of tomato plants in treatment 150 requires 10200 ml / day of water, 12200 ml / day in treatment 450 , and 30800 ml / day in treatment 900 . Seeing the effect on tomato plant growth, it can be concluded that 150 is the best treatment to apply. on dry land.
Veni Rori Setiawati, Puspita Sari
Jurnal Agrotek Ummat, Volume 7, pp 81-88; doi:10.31764/jau.v7i2.2795

Jelly is a candy made from components of water or fruit juice, flavor, sugar, and gelling ingredients. Apart from fruit juice, jelly candy can be made from the basic ingredients of leaf extracts. One of the leaves that can be used is Muntingia calabura L. leaves. The existing jelly candies generally do not use natural ingredients as colorings and flavors. Fruits that can be used as natural ingredients in making jelly candy are Averrhoa bilimbi L. This study aims to determine the effect of adding starfruit extract to the physical quality, shelf life, and organoleptic of Muntingia calabura L. leaves jelly candy. This study used a Completely Randomized Design (CRD) with 1 factor, namely the concentration of Averrhoa bilimbi L extract (0%, 5%, 10%, 15%, and 20%). The results of this study indicate that the addition of Averrhoa bilimbi L extract does not significantly affect the physical quality (color) of Muntingia calabura L. leaves jelly candy. In the shelf life test, the addition of Averrhoa bilimbi L extract gave a real effect, where the best treatment was the concentration of Averrhoa bilimbi L. extract 15% and 20%. In the organoleptic test, the addition of Averrhoa bilimbi L extract did not significantly affect the level of preference (hedonic) and the level of acceptance (scoring) of the texture, but it did affect the level of panelist acceptance of the color, aroma, and taste of Muntingia calabura L. leaves jelly candy. The best treatment of panelist acceptance level for color is at a concentration of 0% producing jelly candy with a yellowish-brown color and the best aroma and taste of jelly candy at a concentration of 20% producing jelly Averrhoa bilimbi L -flavored jelly candy with a slightly bitter sweet taste with a slightly bitter sweetness.
, M Sabiq Irwan
Jurnal Agrotek Ummat, Volume 7, pp 11-19; doi:10.31764/agrotek.v7i1.1657

Kopi hitam merupakan hal yang wajar bagi penikmat kopi khususnya diIndonesia. Pada penelitian ini bertujuan untuk menentukan formulasi yang cocok dalam pembuatan kopi menjadi bening, melaui proses penyangraian, penambahan air dan destilasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor proses roasting (a) dan mata air (b). Hasil penelitian menunjukkan bahwa kafein terendah ditunjukkan pada pengujian suhu 200oC dengan perlakuan formulasi kopi bubuk: mata air 10:150( g/ml) dengan nilai 0,19 %. Tingkat kesukaan rasa terendah diperoleh pada perbandingan kopi bubuk: mata air 10:150, sedangkan tingkat kesukaan rasa tertinggi diperoleh pada perbandingan kopi bubuk : mata air 10:50. Kopi bening tanpa ampas yang dihasilkan melalui suhu sangrai 195 oC dan 200oC memiliki tingkat kesukaan aroma tertinggi dan saling tidak berbeda nyata, namun keduanya berbeda nyata dengan hasil perlakuan suhu lainnya. Hasil uji Duncan menunjukkan bahwa kopi bening tanpa ampas hasil perbandingan kopi bubuk : mata air 10:0 dan 10:100 juga menghasilkan tingkat kesukaan aroma yang saling tidak berbeda nyata, namun keduanya berbeda nyata dibandingkan dengan perbandingan lainnya. Simpulan dari penelitian ini adalah formulasi yang cocok dalam pembuatan kopi bening tanpa ampas berdasarkan hasil uji duncan dan analisis varian adalah formulasi dengan suhu sangrai 195oC dan perbandingan formulasi kopi bubuk : mata air 10:50 (g/ml).
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