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Jurnal Teknik Pertanian Terapan
Published by Politeknik Negeri Jember
ISSN : 30256925     EISSN : 30256925     DOI : https://doi.org/10.25047/
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Engineering Environmental Science
About the journal Jurnal Teknik Pertanian Terapan (JTPT) is published by Politeknik Negeri Jember & managed by Engineering of Agriculture, Department of Agriculture Technology. JTPT a scientific journal, double-blind peer-reviewed and open-access journal. This journal is published twi times a year, namely in every August and February. JTPT is an academic journal organized which focus and scope : Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. The scope of this journal includes, but is not limited to, the following topics: - Agricultural Power and Machinery Systems - Bioprocess Technology - Renewable Energy - Information Technology, Automatic Control Systems, and Sensors in Agriculture - Natural Resources and Environmental Management - Post-Harvest Technology and Agro-Industrial Product Processing - Development of Engineering Technology for Agricultural Product Processing - Agricultural Industry Management
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol. 1 No. 1 (2023): Agustus" : 6 Documents clear
Pengaruh Proses Pemasakan Singkong terhadap Profil Senyawa Linamarin (β-Gluksosida Sianogenik) Mohammad Mardiyanto; Achmad Subagio; Nurul Isnaini Fitriyana
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4061

Abstract

Cassava is one of the third staple foods after rice and corn. However, cassava contains cyanogenic β-glucoside compounds in the form of linamarin compounds which have the potential to be hydrolyzed into HCN compounds (cyanide acid). In addition, cassava is included in foodstuffs that cannot be consumed directly, so it needs to be cooked. Therefore the purpose of this study was to determine the effect of the cooking process (boiling, steaming, and frying) on ​​the linamarin compound profile. The results of testing the linamarin profile using FTIR obtained linamarin vibrates at a wavelength of 4000-500 cm-1 with transmittance of 70-100%.
Optimasi Proses Pembuatan MOCAF dengan Metode Taguchi Fathur Rizky; Didiek Hermanuadi
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4062

Abstract

MOCAF or modified cassava flour, is one of the starch products that can be used for food products. The research method used was Taguchi experimental design to determine the optimum conditions by varying the factors in the process of making MOCAF. The analysis used was the signal-to-noise ratio proposed by Taguchi. The design of the Taguchi parameters used was an Orthogonal Array with 3 levels and 3 factors. Factors included the fermentation time of 12 hours, 18 hours, and 24 hours, then the H2O2 concentration varied by 1%, 5%, and 10%, and exposure to UV-C for 0 minutes, 5 minutes, and 10 minutes. Parameters observed were moisture content, ash content, fat content, swelling power, WHC, amylose, amylopectin, baking expansion, and brightness. It can be concluded that the optimum formulation for MOCAF based on data analysis and SNR graphics is the Baking Expansion parameter with 24 hours of fermentation, 10% H2O2 concentration, and 5 minutes of UV-C exposure.
Pengaruh Tingkat Penyangraian Terhadap Karakteristik Fisik, Kimia dan Organoleptik Java Arabica Coffee Full Wash Anaerob Tegar Ibrahim; Elly Kurniawati
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4063

Abstract

Java arabica coffee termasuk dalam produk kopi dari Kabupaten Bondowoso. Java arabica coffee merupakan single varietas Java atau turunan varietas typica. Penyangraian (roasting) kopi ialah proses perpindahan panas yang kompleks. Penyangraian menyebabkan terjadi perubahan ukuran, warna, dan cita rasa pada biji kopi. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat penyangraian dan perlakuan terbaik terhadap karakteristik fisik, kimia dan organoleptik Java arabica coffee anaerob. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan tingkat penyangraian sebanyak 3 perlakuan dengan 3 ulangan. Hasil penelitian menunjukan bahwa pengaruh tingkat penyangraian memberikan pengaruh nyata terhadap susut bobot, densitas kamba, warna, kadar air, kadar abu, pH, total asam dan hedonik rasa. Namun, tidak berpengaruh nyata terhadap hedonik warna, aroma, body dan aftertaste. Perlakuan terbaik ditunjukan oleh perlakuan P1 dengan suhu penyangraian 190˚C selama 9 menit dengan nilai susut bobot, densitas kamba dan warna (L,a,b) berturut-turut sebesar 11,03%, 0,41g/ml dan (28,60, 10,46, 10,09), sedangkan kadar air, kadar abu, pH dan total asam dengan nilai berturut-turut 4,08%, 2,99%, 5,10 dan 1,02%. Uji hedonik warna, aroma, rasa, dan aftertaste menghasilkan nilai berturut- turut sebesar 3,80, 3,68, 4,10 dan 3,85 yang menunjukan skala suka. Pada hedonik body menghasilkan nilai sebesar 3,43 yang menunjukan skala sedikit suka.
Analisis Faktor Penyebab Kecacatan Proses Pengeringan Teh Hijau Menggunakan Metode Six Sigma dan FMEA di PT. Candi Loka Tutut Vita Nuraini; Didiek Hermanuadi
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4064

Abstract

The drying process is a process carried out to reduce the moisture content of green tea leaves, and to reduce the presence of microbial growth and enzyme activity. Final drying uses a Ball Tea machine at PT. Candi Loka. The purpose of this research is determine the value of the sigma level in the green tea drying process, determine the factors can affect defects, and identify ways to reduce or minimize the occurrence of defects in the green tea drying process at PT Candi Loka. This research uses Six Sigma and FMEA methods with DMAIC (Define, Measure, Analyze, Improve, Control) stages used to improve the quality of the green tea drying process at PT Candi Loka to minimize defects that occur. The results of the calculation of DPMO and the sigma value obtained are the overall process DPMO value of 3.1 sigma value. Based on the fishbone diagram, the factors that affect defects are human factors, machine factors, and material factors. Based on the analysis using the FMEA method, it is known that the highest RPN value in the failure mode is 48, and the failure mode of performance decreases by 36.
Rancangan Tata Letak Fasilitas Produksi Tepung Mocaf Menggunakan Metode BLOCPLAN Ahmad Ghozi; Didik Hermanuadi
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4065

Abstract

The purpose of designing the layout of the facility is to make effective use of space, minimize material handling, expedite the production process and increase the effectiveness of the use of labor. This research method is to use the BLOCPLAN method. This method can help design the layout of the mocaf flour production facility by providing an alternative layout by taking into account the space to be mapped and the inter-departmental/room interrelationships contained in the Activity Relationship Chart (ARC). The results obtained are a factory capacity of 2.5 tons/day, the number of machines needed is 13, the area needed for the mocaf flour factory area is 1.107 m2 with 8 departments/rooms. There are 20 alternative layouts resulting from the BLOCPLAN software, the proposed layouts are selected based on the R-Score value close to 1, namely layout 19.
Pembuatan Alat Tanam Padi Manual 4 Alur Model IRRI (International Rice Research Institute) Elok Kurnia Novita Sari; Supriyono; Dimas Jaya Abadi; Annisa Yunia Maulidia
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4185

Abstract

A modified 4-groove manual rice planting tool from the IRRI (International Rice Research Institute) paddy transplanter aims to reduce dimensions and weight without changing its original function. The main components of this rice planting tool are frame, hopper, dispensing hole, skateboard, transplanting arm and picker arm. Materials for tool construction include iron plates, iron axles, bicycle chain sprockets, and light wood boards. This rice planting tool weighs 20.05kg, the planting distance between rows is 21 cm, the average planting depth is 4.5 cm. The prototype of the IRRI model 4-groove manual rice planting tool has been tested for performance and obtained an average theoretical field capacity of 0.0683 ha / hour. With a field speed of 0.226 m/s, the average effective field capacity is 0.0440 ha/hour, the average field efficiency is 64.44%, the number of empty holes (missing hills) is on average 4.7%, the number of lying plants is on average 6.3%, the uniformity of planting seedlings is on average 88.3% and the slope of plants is obtained on average 85°. This 4-groove manual rice planting tool is easy to make with materials that are easily available at affordable prices for farmers.

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