Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pertanian
S. Rakhmadiono
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Study of the Characteristic of Artificial Dryer for Vanilla Processing S., Sumardi H.; Rakhmadiono, S.; Sinawang, T. A.
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.218 KB)

Abstract

Vanilla processing has four main steps: withering, sweating, drying and aging.   Quite often, sweating and drying becomes obstacle to farmers; while the most affecting step to vanilla quality is drying.  The aim of this research is to find out the characteristic and efficiency of vanilla dryer.Basic computation in this research is using 2000 kgs vanilla 88.73% moisture content and being sweated at 40oC every 5 hour each day for 6 days to reach 83.4% moisture content.  After that it is dried at 50oC every 5 hour/day for 6 days to reach 30%.Fuel consumption is as much as 0.5 kg/h so the total heat energy yielded by fuel combustion (LHV) is 1,506,122.80 kJ.  The energy is used to heat the drying room as much as 332,927.41 kJ.  The heating energy is used for material drying as much as 256,855.06 kJ,  thus the total energy efficiency of the artificial dryer for vanilla processing is 22.10% and drying efficiency is 17.05%.Keywords: vanilla fruit, artificial dryer
The Post harvest Storage of Garlic in East Java Komar, Nur; Rakhmadiono, S.; Kurnia, Lina
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.937 KB)

Abstract

Garlic, as an important commodity for various Indonesia unique cooking, is very wide in using. The continue demand of garlic need balancing supply in stock of it fulfils supply target. The good garlic storage method is very important factor on inventory control of it continually. In fact planting time schedule of garlic in some regions such as Brebes, Kediri, Malang, Jember and Banyuwangi are unmanaged. It is became constraints to regulate planting schedule of some garlic production regions center impact to price fluctuation by time and by locations.Technically, garlic defines as a tuber crops with layers, which outers layer is easy to dry and to get peeled off. It is the reason, why garlic easy to shrink, about 25%, when storage time in tropical regions, while in sub tropical region, the shrinkage is 17%.Laboratory experiment with empirically approach of garlic, expected to get a result a good performance with indicators as follow: 1) storage temperature, 2) relative humidity, 3) water content of garlic tightened, 4) decreasing respiration rate, 5) penetrometer index, 6) targeted storage time of garlic. The expected result is to get the best storage conditions to increasing garlic potency.Keywords: post harvest storage, garlic
Some Changes on Enzymic Activities, Compositional and Antinutritional Factors of an Indonesian Cowpea (Vigna Unguiculata (L) Walo) Cultivar undergoes Germination and A Mild Heating Process harijono, Harijono; Mutiara, T.; Rakhmadiono, S.
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.651 KB)

Abstract

Changes during 48 hours germination at room temperature followed by a mild heating process on the seeds of an Indonesian cowpea cultivar  were evaluated. The results indicated that the activity of amylases and proteases increases until 36 hours of germination and then decreases.  The levels antinutritional factors, namely trypsin inhibitor, phytic acid, haemagglutinins were reduced somewhat, while the protein content and the digestibility value increase.  Germination for 36 hours followed by mild heating produces germinated seeds (10% moisture) with 26.27% protein, 9.63% reducing sugars, and relative enzymic activity levels of 37.63 (unit/mL) for amylase, and 78.81 (mmole tyrosine/minute/mg) for proteases.  The levels of phytic acid, haemagglutinins and trypsin inhibitors were reduced to about 50%, 40 % and 70% of their original levels respectively. The in vitro protein digestibility value is 74.79%.   Key words : cowpea, germination, changes, anti nutritional factors
Co-Authors Lina Kurnia Nur Komar SATRIYAS ILYAS Sumardi H. S. T. A. Sinawang T. Mutiara