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Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
ISSN : 26141213     EISSN : -     DOI : -
Adalah publikasi jurnal ilmiah hasil penelitian di bidang pangan dan teknologi hasil pertanian, teknologi rekayasa proses pangan dan teknologi agroindustri. Jurnal ini diterbitkan secara berkala 2 kali setahun oleh Fakultas Pertanian Universitas Muhammadiyah Sumatera Utara, Medan.
Arjuna Subject : -
Articles 32 Documents
PEMAMFAATAN PRODUK HASIL SAMPING IKAN BAJI - BAJI (GRAMMOPLITES SCABER) SEBAGAI TEPUNG YANG BERGIZI BERBASIS “ZERO WASTE CONCEPT” Diana, Ayu; Zakiyul Fikri, Muhammad
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2020)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3997

Abstract

The processing of Grammoplites scaber as a whole by utilizing the processed products will provide more benefits such as reducing waste management activities. The research objective is to increase the potential of baji-baji fish by conducting continuous studies through the use of byproducts as flour against its nutritional content, as well as optimally utilizing it through zero waste concept. The research method used was an experimental method and experimental design in the form of a not factorial complete random design in 3 treatments (head, stomach contents, skin). The principle of zero waste concept by handling waste byproducts by utilizing optimally and yield becomes a parameter in the most important thing to know the economic value and effectiveness of a product process. Based on the test results it is known that the percentage of baji-baji fishes for waste byproducts is 76% compared to meat 24%, the largest byproducts are found in the head bones (47%) and skin (18%) and stomach contents in the body (11% ). Yields on flour making are Head (71%), stomach contents (9%), and skin (20%). The best chemical composition of flour is Protein 65,377% (head flour), water content 4,509% (skin flour), fat 13,463% (skin flour), ash content 2,204% (head flour), and carbohydrates 22,208% (stomach contents). Therefore the 76% baji-baji fish by-product can be used as raw material for making flour and has a good nutritional content.
EKSPLORASI KANDUNGAN GIZI IKAN SIBERO (HAMPALA MACROLEPIDOTA) SEBAGAI BAHAN BAKU DALAM PEMBUATAN PRODUK PANGAN PERIKANAN Lubis, Ahmad Fauzan; Syaputra, Andri
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2020)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3996

Abstract

Sibero fish (Hampala macrolepidota) is a freshwater fish caught by fishermen in the glare river area of Tanjungbalai City. However the number of fish catches is inversely proportional to the sales results. Sibero fish is not a favorite fish for consumption because sibero fish have many bones making it difficult to consume. However, this special processing of sibero fish can become a raw material that is of public interest because sibero fish meat has good nutritional value and tastes good. The purpose of this study was to determine the nutritional content of sibero fish through chemical compositions which include proximate to the proportion of body parts, and increase the potential of sibero fish as food products that have added value through information from the nutritional content. The research method used is the experiment method. The parameter observed was a proximate analysis of the proportion of sibero fish body parts. The results of the study are sibero fish based on the proportion of sibero fish body parts divided into three parts, namely (1) Caput / head section, (2) Truncus / body part, and (3) Cauda / tail section. Comparison of the chemical composition of the proportion of body parts to the content of water content obtained the highest value in the truncus (64.19%) and the lowest value in the head (57.11%). The highest ash content in the caput (2.37%) and the lowest in the cauda (1.90%). The highest protein in the caput (18.66%) and the lowest in the cauda (14.42%). The highest fat content in the caput (21.66%) and the lowest was in cauda (11.87%). The highest carbohydrate value in the cauda section (8.85%) and the lowest value in the caput section (0.20%).
Penggunaan Biosorben Biji Pepaya Untuk Merekondisi Kualitas Minyak Jelantah Nusa, Muhammad Iqbal; Sipahutar, Yunan Bakri
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.384 KB) | DOI: 10.30596/agrintech.v1i2.2009

Abstract

This research objective has to show the effectivity of the using biosorbent Papaya seed to recondition of fried oil quality.  The adsorption mechanizme and the factors effected to performance of biosorbent must studied Comprehensively. Totality of extent particle surface and the long time of biosorbent with adsorbed interface determined performance adsorption. The research was compiled to producing and activating Papaya seed as biosorbent; and then to do the experiment for effectivity biosorbent according with Complete Random Factorial Design, with two factor namely Mass biosorbent to Volume fried oil ratio (A1=5 %, A2 = 10 %, A3 = 15 %, dan A4 = 20 % (b/v) , and the long time of biosorbent fried oil interface (L1 = 2, L2 = 4, L3 = 6, dan L4 = 8 days).  The result of data analysis to show that  effect of Mass biosorbent to Volume fried oil ratio factor have significant  different  among factor level properly (p<0.05), the mean value of Peroxide Number, Free Acid Number, and Water Content of fried oil  were tendence to below.  But the value of organoleptic colour was increase.  Effect of the long time of biosorbent fried oil interface have significant  different  among factor level properly (p<0.05), the  mean value of Peroxide Number, Free Acid Number, and Water Content of fried oil  were tendence to increase, and the value of organoleptic colour were also.
PEMBUATAN EDIBLE FILM DARI PATI TEMU HITAM (Curcuma aeruginosa Roxb.) DENGAN PENAMBAHAN GLISEROL Nusa, Mhd Iqbal; Naim Siregar, Syakir; Muzdalifah, Laila
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.45 KB) | DOI: 10.30596/agrintech.v1i1.1665

Abstract

The research objectives determine the effect of concentration Wild Ginger starch in suspension and adding glycerol on the edible film making of wild ginger starch.  The Factorial Complete Randomized design was used with two factors. The first factor as treatments were  the number of concentration Wild Ginger Starch in suspension (T) at four levels namely T1=2%, T2 = 4%, T3 = 6%, T4 = 8%.  The second factor as treatment was the number of concentration glycerol adding (G) at four levels namely G1 = 20%, G2 = 30%, G3 = 40%, G4 = 50%. The physical characteristics  film were observed as Parameters namely The film thickness, percentage elongatios of film, and Water Vapor Transmission Rate (WVTR). The statistical analysis of the parameters indicated that increasing concentrations of  wild ginger starch in suspensions  very significantly difference effect (P<0,01) for film thickness,  percentage elongation of film, and Water Vapor Transmission Rate (WVTR). The increasing of glycerol adding very significantly difference effect (P<0,01) for film thickness, and percentage elongation of film. Unlike the Water Vapor Transmission Rate (WVTR) was significantly difference effect (P<0,05). Treatment interactions gave a very significantly different effect (P<0,01) for the thickness, and percentage  elongation of  film. Unsignificantly difference effect (P>0,05) for Water Vapor Transmission Rate (WVTR).Keywords: Wild ginger starch, glycerol, WVTR, edible film.
Pengaruh Tingkat Penambahan Daun Pepaya (Carica papaya L) Terhadap Karakteristik Nugget Ikan Lele Fadhillah Lubis, Rizki; Syukur Siregar, Rahmad
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.964 KB) | DOI: 10.30596/agrintech.v1i1.1670

Abstract

The purpose of this study was to determine the rate of addition of papaya right to characteristic of catfish nuggets. The design used was completely randomized design (CRD) with 4 treatments and 3 replications. Then do the analysis of variance, followed by Duncans test New Multiple Range Test (DNMRT) on the real level of 5%. The treatment used is the addition of papaya leaves ranging from 0 g (A), 5 g (B), 10 g (C) and 15 g (D) into 100 grams of material. Data were collected for catfish nugget products include: moisture content, ash content, protein content, crude fiber content, fat content, oil absorption power, identification of alkaloids, β-carotene content, physical analysis, total plate test and organoleptic (color, aroma , taste and texture).The results showed that the addition of 10 grams of papaya leaves are still acceptable to the percentage of panelists who expressed love to really like the color as much as 95%, 85% aroma, flavor and texture of 65% to 80%. Chemical analysis of water content obtained 53.37%, ash content 1.41%, 12.22% protein content; levels of fat before frying 1.88%; levels of fat after frying 9.01%, 2.15% crude fiber; power oil absorption 7.13%; identification alkaloid (+ +); β-carotene content before frying 1993.2201 microg; once fried 1089.0280 microg; violence before frying 3.99 N / cm ², and after frying 2.71 N / cm ² and the plates a total of 1.1 x 104 CFU / g. Keywords: papaya leaves, nugget, catfish, β-carotene and alkaloids
Pengaruh Nilai Carbon Equivalen (CE) Dari Cast Iron Pada Proses Penangkaian Anoda Di Rodding Plant Muthawali, Dede Ibrahim
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.365 KB) | DOI: 10.30596/agrintech.v1i2.2010

Abstract

Addition of the substance will effect the value of carbon equivalent (CE) cast iron. Carbon equivalent value is a parameter that tells us how much carbon is cointained in the cast iron. Carbon equivalent values were determined between 4,7 to 4,9. When the carbon equivalent (CE) on the cast iron is less than 4.7 to 4.9 then it will be easy to cast iron, causing cracks in the baked anode rod will come loose. And usage cast iron is not optimal. And when more than that value so cast iron will difficult loose from the anode rod. From the observations that have been made obtainable carbon equivalent (CE) cast iron are 3,76 and 4,7. This indicates that the value of carbon equivalent (CE) cast iron still eligible and meet the standars that have been established which is between 4,7 to 4,9.
ANALISIS SENYAWA ANTIFUNGAL BAKTERI ENDOFIT ASAL TANAMAN JAGUNG (Zea mays L.) Hanif, Andini; Susanti, Rini
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.339 KB) | DOI: 10.30596/agrintech.v1i1.1666

Abstract

Endophytic bacteria repoted can produce metabolite as antifungal compound. This study was aimed to knowing and obtain antifungal compound wich are produced of endophytic bacteria to control fungal pathogen. Isolation of endophytic bacteria was done using surface sterilization method, furthermore hypersensitive reaction test of bacteria was done for selection pathogenicity of bacteria. Endophytic bacteria was tested their antagonism against fungal pathogen for selection the potential of endophytic bacteria. Isolate of endophytic bacteria which have highest growth inhibitor would be extracted and analyzed the antifungal compound. The result showed that threeisolate of endophytic bacteria wich one potentially in inhibiting fungal pathogen are isolate EF14III, ER1I and ER101. Isolate bacteria ER1I was the most effective in inhibiting the growth of fungal pathogen. Antifungal compound in isolate bacteria ER1I are fenol, lauric acid, propenoic acid, and cyclohexanone.Keywords: Antifungal compound, Endophytic Bacteria, Fungal pathogen
Kajian Subtitusi Terigu Dengan Pasta Sukun (Arthocorpus altilis fosberg) Dan Pasta Labu Kuning (Cucurbita moschata durch) Pada Pembuatan Mi Basah Manurung, Hotman; Simanjuntak, Rosnawyta
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.469 KB) | DOI: 10.30596/agrintech.v1i2.2003

Abstract

The noodle circulating in the market and which we often consume the main ingredient is wheat flour so that the nutrient components such as fiber and carotenoids contained in noodle is very minimal. To increase the content of fiber and carotene noodle it is necessary to substitute flour with local food containing fiber and carotenoids. For example breadfruit and pumpkin. This study aims to determine how the influence of the amount of pumpkin paste and breadfruit as the substitution of flour to the characteristics of wet noodles and to the color preferences test and to determine the effect of storage duration on carotenoid content of wet noodles. The experiment was conducted by non factorial randomized design by comparing the amount of pumpkin paste to breadfruit paste and storage duration. The results showed that water content, ash content and protein content were not influenced by the ratio of the number of pumpkin paste to breadfruit paste. But the fiber content increased from 1.22% to 3.16% and carotenoid levels from 0.07 ppm to 0.10 ppm. The color preference level increases from 1.86 (dislikes) to 3.35 (like). Time storage can lower carotenoid levels from 0.105 ppm at 0 days storage to 0.08 ppm at 4 days. The conclusion of flour substitution with breadfruit paste and pumpkin paste can increase the fiber content and wet carotenoid noodles. Storage results in decreased carotenoid levels.
Analisis Lemak Babi Pada Produk Pangan Olahan Menggunakan Spektroskopi UV – Vis Ardilla, Desi; Taufik, Muhammad; Tarigan, Dafni Mawar; Thamrin, Muhammad; Razali, Mariany; Siregar, Hendy Syahputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.482 KB) | DOI: 10.30596/agrintech.v1i2.2011

Abstract

The safety of processed food products is necessary to prevent food from possible  of biological contaminants, chemical, and the others that may be harm of human health and conflict with religion, beliefs and culture of the community so that it is safe for consumption, including foods containing of pork so that it is necessary accurate method of analysis in the laboratory. This paper aims to analyze of pork in processed food products using UV-Vis Spectroscopy. Using spectrometric method, optimum wavelength was obtained at 270 nm, concentration was obtained in pig corned respectively 2,2703%, 35,3784%, 49,6351%, and 52,5405 %.
PENGARUH PENAMBAHAN DAUN ALPUKAT (Persea americana Mill) DAN LAMA PENGERINGAN TERHADAP MUTU TEH DAUN SIRSAK (Annona muricata) Said Siregar, Muhammad; Fuadi, Misril; Hartika, Dyan
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.877 KB) | DOI: 10.30596/agrintech.v1i1.1667

Abstract

Soursop leaf herbal tea is a health drink made from herbs soursop leaf and health benefits. Indonesian society using soursop leaves as an herbal medicine for treating cancer, in particular by drinking boiled water fresh soursop leaves. This study aimed to determine the effect of avocado leaves and drying time of the tea leaves of the soursop. This study uses a completely randomized design (CRD), which consists of two factors: the first factor the addition of avocado leaves (20%, 30%, 40%, 50%) and the second factor drying time (60 minutes, 90 minutes, 120 minutes, 150 minutes). Parameter observations on the study include vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. The addition of avocado leaves give a highly significant effect (p <0.05) of the vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. Drying time provides highly significant effect (p <0.05) of the vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. The influence of the interaction between the addition of avocado leaves and drying time provides highly significant effect (p <0.01) on levels of vitamin C, tannin content, and ash content, Keywords: Tea leaves of the soursop, avocado leaves, drying time

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