https://rumahjurnal.or.id/index.php/juragan/issue/feedJURAGAN - Jurnal Agroteknologi 2025-06-09T12:40:47+00:00Dr. Ir. Sri Purwanti S.Pt., M.Si., IPM., ASEAN.Engjurnaljuragan@gmail.comOpen Journal Systems<p><strong>JURAGAN - Jurnal Agroteknologi </strong> adalah sebuah jurnal <em>blind peer-review</em> yang didedikasikan untuk publikasi hasil penelitian yang berkualitas dalam bidang perikanan, peternakan, pertanian, perkebunan, teknologi pangan. Jurnal Agroteknologi diterbitkan 2 (dua) kali dalam setahun pada bulan <strong>Januari</strong> dan <strong>Juli</strong> oleh Yayasan Rahmatan Fiddunya Wal Akhirah dalam membantu para akademisi, peneliti dan praktisi untuk menyebarkan hasil penelitiannya.</p>https://rumahjurnal.or.id/index.php/juragan/article/view/1415Analysis Of The Effect Of Yield And Time On Semi-Mechanical Pineapple Peeling Device Based On Three Levels Of Rith Of Queen Variety Pineapple2025-05-18T12:52:52+00:00Diana Pebriani Daulaydianapebrianidly@unja.ac.idMelvi Viyonamelvi.viyona@unja.ac.idFatkhul Rohmanfatkhulrohman@unja.ac.idRidos Sputraridosaputra96@unja.ac.idIgef Rasintaigef.rasinta@unja.ac.idLatifa Ainilatifaaini@unja.ac.idAnna Anggrainianna.anggraini@unja.ac.id<p><em>This study aims to analyze the effect of pineapple ripeness level on yield and peeling time using a semi-mechanical peeler. The experimental method used pineapple samples from three levels of ripeness: green, greenish yellow, and yellow. The results showed that the use of a peeler increased peeling efficiency compared to the manual method, with shorter peeling time and better yield in green and greenish yellow pineapples. This study aims to analyze the effect of pineapple ripeness level on yield and peeling time using a semi-mechanical peeler. The experimental method used pineapple samples from three levels of ripeness: green, greenish yellow, and yellow. The results showed that the use of a peeler increased peeling efficiency compared to the manual method, with shorter peeling time and better yield in green and greenish yellow pineapples. Although in yellow pineapples, the yield tends to be lower due to fruit damage during the peeling process. Although in yellow pineapples, the yield tends to be lower due to fruit damage during the peeling process.</em></p>2025-06-07T00:00:00+00:00Copyright (c) 2025 JURAGAN - Jurnal Agroteknologi https://rumahjurnal.or.id/index.php/juragan/article/view/1425PENGARUH KONSENTRASI RAGI TERHADAP KUALITAS SENSORI PADA FERMENTASI TAPAI SINGKONG DAN TAPAI KETAN2025-05-22T12:30:34+00:00Raisa Sevinaraisasevina28@gmail.comAnna Anggrainianna.anggraini@unja.ac.idRani Anggrainirani.anggraini@unja.ac.idEmanauliemanauli@unja.ac.idFauziah Fiardillafauziahfiardilla@unja.ac.idBella Dwi Pascabelladwip@unja.ac.idYogie Zulni Pratamayogizulnip@unja.ac.id<p><em>This study aims to evaluate the effect of varying yeast concentrations on the sensory quality of cassava tapai (Manihot esculenta) and black glutinous rice tapai (Oryza sativa var. glutinosa). The yeast concentrations used were 0.25%, 0.5%, 0.75%, 1%, and 1.5% based on the substrate weight. The parameters observed included taste, texture, aroma, and color, which were assessed organoleptically on the first and second days of fermentation. The results showed that yeast concentrations of 0.5% to 0.75% produced the best quality tapai in both cassava and black glutinous rice, characterized by a balanced sweet-sour taste, soft texture, and the distinctive aroma of tapai. At low yeast concentration (0.25%), fermentation was not optimal, while at higher concentrations (≥1%), over-fermentation occurred, marked by a bitter taste, excessively soft texture, and unpleasant odor. This study highlights the importance of using the appropriate yeast concentration in the tapai fermentation process to achieve optimal sensory quality.</em></p>2025-06-07T00:00:00+00:00Copyright (c) 2025 JURAGAN - Jurnal Agroteknologi