cover
Contact Name
Ruka Yulia
Contact Email
ruka.yulia@gmail.com
Phone
+628126911594
Journal Mail Official
sjat@serambimekkah.ac.id
Editorial Address
Jl. Unmuha, Batoh, Lueng Bata, Banda Aceh, Aceh, 23245
Location
Kota banda aceh,
Aceh
INDONESIA
Serambi Journal of Agricultural Technology
ISSN : -     EISSN : 26849879     DOI : https://doi.org/10.32672/sjat.v2i2
Core Subject : Agriculture,
The Serambi Journal of Agricultural Tehnology (SJAT) is published twice a year, namely in June and December by the Faculty of Agricultural Technology, Serambi Mekkah University. SJAT contains the results of research in the scope of science which includes: Agriculture Products Technology Agricultural Industrial Technology Food and Nutrition Technology Agricultural Engineering Fisheries and Marine Products Technology Animal Husbandry Products Technology
Arjuna Subject : Umum - Umum
Articles 23 Documents
Use Of Urea Deep Placement Technology Among Rice Farmers In Kwara State, North Central Nigeria Komolafe, Sola Emmanuel; Awoyemi, Adeseye O; Ridwanullahi, Ridwanullahi; Adesiji, Gbolagade B
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1541

Abstract

Assessing the level farmers’ usage of fertilizer deep placement is important to improve the efficiency of soil nutrient. Extension organisations responsible for the dissemination of the technology will immensely benefit by knowing the level of usage of the technology for future extension programme implementation. In light of this, we examined the use of urea deep placement technology among rice farmers. Frequency count was used to identify rice farmers that use Urea Deep Placement technology and Pearson Product Moment Correlation (PPMC) was employed to determine factors associated to use of the technology. The study found that majority (85.8%) were aware of UDP technology between the year 2012 to 2013 (61.6%) mainly through agricultural extension agents (55%) and fellow farmers (25%). Majority (81.7%) tried it but few (11.7%) adopted it. Labour intensiveness (58.3%) is one of the reasons for non-adoption while the few adopters (10%) adopted because the technology increases productivity. Age of farmers is positively related the use of UDP technology. The study focuses on the use of urea deep placement technology provided by extension services among farmers; however, these farmers may have an interest in other types of fertilizer and methods of application that have not been investigated. The study provides an insight to show the usage of UDP among farmers engaged in rice production as a means to improve the efficiency of soil nutrient.
Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips Hervina, Herda; Afrizal, Rahmat; Hidayat, Fadlan
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1099

Abstract

The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were  processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime  paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63.  The best organoleptic of taste was obtained at  concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of  flavour was obtained at  concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of  texture was obtained at  concentration of lime paste (K3 and K2) of 3%  and 5% and soaking time (L1) of 15 minutes that was 3,04.
Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method Aulya, Wanda; Fadhliani, Fadhliani; Mardina, Vivi
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2416

Abstract

Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).
Analysis of Lead Heavy Metal (Pb) Contamination on Matte Lipstick Preparations for Sale in Banda Aceh City Aceh Market Andalia, Rizki; Suzanni, Mulia Aria; Rini, Rini
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2053

Abstract

Lipstick or lip dye is a cosmetic dose that serves to coloring, decorative the lips, as a moisturizing material and protect the lips from exposure the sun to provide optimum results. Lipstick should not contain chemicals such as lead (Pb) because the Pb is a heavy metal that is very dangerous when continuously used on the skin, because it will be absorbed into the blood and attack the body organ causing the onset of disease. According to BPOM that the lead rate on the lipstick does not exceed the permissible limit of 20 mg/kg or 20 ppm.This research aims to know the levels contained in the samples are 4 brands of matte lipstick that are sold in the Aceh market in Banda Aceh City with the method of atomic absorption spectrophotometry (AAS). The results showed that on the 4 brands of lipstick matte contain heavy metal lead (Pb) with a rate still qualified allowed by BPOM  is samples A, B, C, and D, respectively at 0.24 ppm; 0.10 ppm; 2.87 ppm and 1.32 ppm, so that the 4 brands of lipstick matte are still used.
Rich in Fiber Biscuits Formulation with Katuk Leaf Flour Fortification (Sauropus androgynus) and Roasting Time Variation Irmayanti, Irmayanti; Sunartaty, Rita; Anwar, Chairil
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1599

Abstract

Biscuits are usually made with flour, the biscuit's water content is not less than 5%. Usually the biscuit formulation is made by adding additional ingredients such as fat, sugar or salt as well as developing ingredients. Then also additional ingredients such as chocolate, fruits and spices that have an influence on taste. Katuk leaves contain 7% protein and up to 19% crude fiber. This leaf also contains vitamin K, pro-vitamin A (beta-carotene), B and C. Because the fiber content in katuk leaves is still high, katuk leaves can still be used as a new food source, reprocessed into biscuits. The purpose of this study was to determine the effect of katuk leaf flour substitution and roasting time on the quality of biscuits. The research used factorial completely randomized design (RAL) with the addition factor of katuk leaf flour 2,3 and 4% and roasting time was 20.25 and 30 minutes. The best treatment in this study was biscuits with the addition of katuk leaf flour 4% and roasting time for 30 minutes with a water content of 11.66%, ash content of 1.18%, fiber content of 0.60%, organoleptic value of 4.38 (very likes) taste organoleptic value 4.20 (very like), and texture organoleptic value 4.35 (very like). Keywords :  
The Effet of pH and Pasteurisation Temperature on Water Content and Vitamin C Content From Tomato Sauce (Lycopersicum esculentum Mill) Nurhidayati, Nurhidayati; Yulia, Ruka; Sari, Putri Meutia
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1098

Abstract

The purpose of this study was to determine the effect of pH control and pasteurization temperature on making tomato sauce on the quality produced. This study uses a factorial completely randomized design (RAL) 2 which is used is the measurement of pH (R) (3, 4 and 5 and pasteurization temperature (T) (70ËšC, 80ËšC and 90ËšC). , vitamin C and organoleptic tests (color and taste) .The results of the research showed the best treatment on the combination of R2T2 treatment with a pH regulator 4 and 800C pasteurization temperature which produced a good quality tomato sauce with chemical properties namely 77.24% moisture content, vitamin C 0.059%, organoleptic taste 3.74 (likes) and color 3.87 (likes).
Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film Musdar, Musdar; Hakim, Lukmanul; Juliani, Juliani; Jailani, Jailani
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2415

Abstract

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)
Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil Wahyuzan, Wahyuzan; Hakim, Lukmanul; Afrizal, Rahmat; Lamona, Asmeri; Khairuni, Khairuni; Fitriyana, Liya
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2054

Abstract

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.
Effect of Addition of Seaweed Flour (Eucheuma Cottoni) And Soy Bean Flour (Glycine Max) On Tapioca Noodles Rahmiati, Tengku Mia; Zulfikar, Zulfikar; Nurman, Salfauqi
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1631

Abstract

Tapioca dried noodles are one of the results of food diversification. To increase the nutritional value of tapioca dried noodles, the addition of soybean flour and seaweed flour is done. This study was aimed at finding out the effect of seaweed flour and soybean flour additions on the physicochemical characteristics of dried noodles. The research was conducted using completely randomized design (CRD) factorial focussing on 2 factors, the addition of seaweed flour (L) (35, 25 and 15 grams) and the addition of soybean flour (K) (15, 25 and 35 grams). The observations consisted of organoleptic tests, water absorption test analysis, water content analysis and protein content analysis. The results of this study indicated that the best formulation of dried noodles was the analysis result (L1K2) with organoleptic results on color 4.34 (like), flavor 4.43 (like), taste 4.46 (like) and texture 4.21 (like). In addition, the physical chemical characteristics was the value of water absorption (394.16%), water content (9.6%) and protein content (13.12%).
The Effect of Sodium Bicarbonate (NaHCO3) and Bamboo Shoot Flour (Dendrocalamos Asper) addition on the Quality of Sweet Potato (Manihot Utilisima) Crackers Nur, Khairiah; Afrizal, Rahmat; Yuslinaini, Yuslinaini
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1125

Abstract

Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively

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