https://rumahjurnal.or.id/index.php/juragan/issue/feed 2025-06-09T12:40:47+00:00 Dr. Ir. Sri Purwanti S.Pt., M.Si., IPM., ASEAN.Eng jurnaljuragan@gmail.com Open 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/1415 2025-05-18T12:52:52+00:00 Diana Pebriani Daulay dianapebrianidly@unja.ac.id Melvi Viyona melvi.viyona@unja.ac.id Fatkhul Rohman fatkhulrohman@unja.ac.id Ridos Sputra ridosaputra96@unja.ac.id Igef Rasinta igef.rasinta@unja.ac.id Latifa Aini latifaaini@unja.ac.id Anna Anggraini anna.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+00:00 Copyright (c) 2025 JURAGAN - Jurnal Agroteknologi https://rumahjurnal.or.id/index.php/juragan/article/view/1425 2025-05-22T12:30:34+00:00 Raisa Sevina raisasevina28@gmail.com Anna Anggraini anna.anggraini@unja.ac.id Rani Anggraini rani.anggraini@unja.ac.id Emanauli emanauli@unja.ac.id Fauziah Fiardilla fauziahfiardilla@unja.ac.id Bella Dwi Pasca belladwip@unja.ac.id Yogie Zulni Pratama yogizulnip@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+00:00 Copyright (c) 2025 JURAGAN - Jurnal Agroteknologi