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INDONESIA
Jurnal Keteknikan Pertanian
Published by Institut Pertanian Bogor
ISSN : 24070475     EISSN : 23388439     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Keteknikan Pertanian dengan No. ISSN 2338-8439, pada awalnya bernama Buletin Keteknikan Pertanian, merupakan publikasi resmi Perhimpunan Teknik Pertanian Indonesia (PERTETA) bekerjasama dengan Departemen Teknik Mesin dan Biosistem (TMB) IPB yang terbit pertama kali pada tahun 1984, berkiprah dalam pengembangan ilmu keteknikan untuk pertanian tropika dan lingkungan hayati. Jurnal ini diterbitkan dua kali setahun. Penulis makalah tidak dibatasi pada anggota PERTETA tetapi terbuka bagi masyarakat umum. Lingkup makalah, antara lain: teknik sumberdaya lahan dan air, alat dan mesin budidaya, lingkungan dan bangunan, energi alternatif dan elektrifikasi, ergonomika dan elektronika, teknik pengolahan pangan dan hasil pertanian, manajemen dan sistem informasi. Makalah dikelompokkan dalam invited paper yang menyajikan isu aktual nasional dan internasional, review perkembangan penelitian, atau penerpan ilmu dan teknologi, technical paper hasil penelitian, penerapan, atau diseminasi, serta research methodology berkaitan pengembangan modul, metode, prosedur, program aplikasi, dan lain sebagainya.
Arjuna Subject : -
Articles 632 Documents
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Development of Powered Disk Type Sugar Cane Stubble Saver Radite P.A.S; I Nengah Suastawa
Jurnal Keteknikan Pertanian Vol. 23 No. 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.1.%p

Abstract

The objective of this research was to design, fabricate and test a prototype of sugar cane stubble saver based on powered disk mechanism. In this research, a heavy duty disk plow or disk harrow was used as a rotating knife to cut the sugarcane stubble. The parabolic disk was chosen because it is proven reliable as soil working tools and it is available in the market as spare part of disk plow or disk harrow unit. The prototype was mounted on the four wheel tractor’s three point hitch, and powered by PTO of the tractor. Two kinds of disks were used in these experiments, those were disk with regular edge or plain disk and disk with scalloped edge or scalloped disk. Both disks had diameter of 28 inch. Results of field test showed that powered disk mechanism could satisfy cut sugar cane’s stubble. However, scalloped disk type gave smoother stubble cuts compared to that of plain disk. Plain disk type gave broken stubble cut. Higher rotation (1000 rpm) resulted better cuts as compared to lower rotation (500 rpm) both either on plain disk and scalloped disk. The developed prototype could work below the soil surface at depth of 5 to 10 cm. With tilt angle setting 20O and disk angle 45O the width of cut was about 25 cm.Keywords: sugar cane, stubble shaver, powered diskDiterima: 4 Nopember 2008; Disetujui: 11 Maret 2009
Study on Disinfestation of Fruit Fly (Bactrocera dorsalis) Using Vapor Heat Treatment on Gedong Gincu Mango Rokhani Hasbullah; Dadang .; Elpodesy Marlisa
Jurnal Keteknikan Pertanian Vol. 23 No. 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.1.%p

Abstract

Since the prohibition of chemical method for insect disinfestations processes such as ethylene dibromide in 1984, heat treatment method was developed as quarantine technology. One of the heat treatment methods is vapor heat treatment (VHT). The objectives of this research were to study mortality of fruit fly (Bactrocera dorsalis) and to study the responses of VHT on quality of gedong gincu mango. Fruit fly mortality due to heat has been investigated by immersing fruit fly eggs into heated water at temperatures of 40, 43, 46 and 49OC for 30 minutes immersed, also at temperature of 46OC for 5, 10, 15, 20, 25 and 30 minutes. Gedong gincu mangoes were treated at temperature 46.5OC for 0, 10, 20, and 30 minutes. The results showed that mortality has been achieved 100% at temperature more than and equal to 43OC for 30 minutes and attemperature 46OC for more than and equal to 10 minutes. The VHT has significantly and fungi population although without adversely affecting to the fruit quality and there were no significant change in the fruit weight loss, hardness, color, soluble solid content, water content, vitamin C and organoleptic test. VHT at temperature 46.5OC for 20 up to 30 minutes were effective to kill fruit flies inside mangoes and were able tomaintaining mango quality during storage.Keywords : mango, fruit fly, disinfestations, vapor heat treatmentDiterima: 24 Maret 2008; Disetujui: 22 Oktober 2008
Desain dan Kinerja Unit Perlakuan Uap Panas (VHT) Untuk Disinfestasi Lalat Buah pada Penanganan Pascapanen Mangga Rokhani Hasbullah; Agus Sutejo; Astu Unadi; Suparlan .
Jurnal Keteknikan Pertanian Vol. 23 No. 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.1.%p

Abstract

Formerly, chemical fumigation was used for disinfestation treatment, but now had been replaced bychemical-free disinfestations treatment such as vapor heat treatment (VHT). The objectives of this researchwere (1) to design the VHT Unit and testing its performances, and (2) to study the effect of the VHT methodand waxing on the fruit quality during storage of mango. The designs of VHT unit consist of water tank, filter,heater, water pump, differential pressure fan, atomizer, control panel and treatment chamber. Performanceof the unit showed that the temperature of the VHT chamber increased from ambient temperature of 30OCto setting point of 47OC in 70 minutes. Relative humidity of the VHT chamber was very high (more than90%) indicating the VHT unit was successful in being used for fruitfly disinfestations of fruit product. Usingsetting point of 46.5OC, the mango fruit core temperature reached temperature of 45.5-46.3OC in 130minutes. Mango ‘Gedong gincu’ were treated at 46.5OC for 10, 20, 30 minutes and control and then followedby waxing. The results showed that VHT of 10-30 minutes were not significantly affect the fruit quality.There were no significant changes in the fruit weight losses, hardness, color, soluble solid content, watercontent and vitamin C. VHT at 46.5OC for 20-30 minutes was effective to kill the fruitfly infested inside themangos and VHT followed by waxing was able to maintain mango quality during storage.Keywords : mango, fruit fly, heat quarantine treatment, vapor heat treatment (VHT)Diterima: 15 Januari 2008; Disetujui: 27 Agustus 2008
A Simple Refining Technique of Coconut Oil for Small Holder Industries Sugeng Triyono; Agus Haryanto
Jurnal Keteknikan Pertanian Vol. 23 No. 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.1.%p

Abstract

A simple refining equipment and process for small holder industries of edible coconut oil has beeninvestigated. The equipment consisted of 20-L filtering and NaOH neutralization bottles. Filtration wasintended to remove impurities such as gums and pigment, while neutralization was to remove free fattyacids (FFA) and other non-fat materials. In the experiment, the crude coconut oil was found to have impurityof 0.16%, FFA of 8.02%, saponification number of 270, and water content of 0.33%. The results showed thateither granular activated carbon (GAC) or zeolite filtration can be chosen individually to remove physicalimpurity. The GAC or zeolite-filtered coconut oil contained impurity less than the SNI standard of 0.05%.In term of FFA; however, the NaOH neutralized coconut oil did not meet the SNI standard of 0.3%. AfterNaOH neutralization, the GAC filtered oil contained 1.20% FFA; while the zeolite filtered oil contained1.32%. These FFA contents were definitely higher than the SNI standard, but could satisfy APCC standardfor grade IV coconut oil which is 5%. The refined coconut oils could also satisfy the SNI standard ofsaponification number which is 196 – 206 at minimum. In term of water content, either the filtered or theneutralized oil could also satisfy the SNI standard of 0.3%. In short, the proposed technique could helpfarmers refine their raw coconut oil, and hopefully improve its marketability.Keywords : retining, coconut oil, small holder industryDiterima: 21 Oktober 2008; Disetujui: 18 Maret 2009
Ultrasonic Wave Characteristics of Arumanis Mangoes And Damage Arumanis Mangoes By Fruit Fly Warji .; Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 23 No. 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.1.%p

Abstract

The objective of this research was to study the ultrasonic wave characteristic at arumanis mangoesdamage caused by fruit fly. The ultrasonic characteristics that was used to sort the damaged mangoes fromthe normal mangoes were attenuation, velocity and moment zero power (Mo) number. Results showed thatmean attenuation coefficient of normal arumanis mangoes was 36.45 Np/m, mean velocity of ultrasonicwave was 518.19 m/s and Mo number was 4.58. The mean attenuation coefficient arumanis mangoeswhich damaged by fruit fly was 30.67 Np/m, mean velocity of ultrasonic wave was 731.72 m/s and Monumber was 6.40. Relation between the ultrasonic wave characteristic with arumanis mangoes damagecaused by fruit fly showed that attenuation coefficient of arumanis mangoes was increase but damagearumanis mangoes level was decrease, while Mo number was increase in parallel with increase of damagearumanis mangoes level. The ultrasonic wave velocities of arumanis mangoes didn’t show clear correlationwith damage arumanis mangoes level, as shown by from value of r2=0.01. Larva weight of inversely tovalue of attenuation coefficient, correlation of logarithm value r2=0.94. Correlation value of larva weight Mowith number was r2=0.38.Keyword : ultrasonic wave, arumanis mangoes, fruit fly, attenuation coefficient, Mo numberDiterima: 13 Maret 2008; Disetujui: 27 Oktober 2008
Metode Pembuatan Guludan Secara Mekanis denganTenaga Penggerak Traktor Dua Roda untuk Budidaya Tanaman Sayuran Wawan Hermawan; Desrial .; Susanto Budi Sulistyo
Jurnal Keteknikan Pertanian Vol. 23 No. 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.1.%p

Abstract

The objective of this study was to determine the best tillage method for making planting beds forvegetables cultivation using a two-wheel type tractor. Five tillage methods using a two-wheel type tractorwith its equipments were tested and evaluated in this study. The methods which were tested were: 1)plowing using a reversible type plow, followed by ridging using a ridger and finished by harrowing using arotary tiller (B-F-G 1 method) ; 2) plowing, followed by harrowing and finished by ridging (B-G-F method);3) plowing, followed by harrowing followed by ridging and finished by 2nd harrowing (B-G-F-G method); 4)plowing, followed by 40 cm width of harrowing and finished by ridging (B-G-F 2 method); and 5) plowing,followed by 40 cm width of harrowing and finished by ridging with 40 cm tractor wheel-base (B-G-F 3method). The experiments were conducted on several plots of dry land. The results of the experimentsshowed that the B-G-F 3 method produced the best planting bed form, an appropriate bed size and abetter soil condition for vegetables cultivation. The field capacity of this method was 74 m2/hour and wasthe highest capacity among the five methods.Keywords: planting bed, two wheel tractor, tillage, vegetable cultivationDiterima: 9 Desember 2008; Disetujui: 20 Maret 2009
Optimasi Konsentrasi Pelilinan dan Suhu Penyimpanan Buah Manggis dengan Menggunakan Metode Respon Surface Andriani Lubis; Emmy Darmawati; Sutrisno .
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Abstract

Post-harvest handling is less precise cause of most of mangosteen can not be maintained quality afterharvest. This research is expected to give information a waxing combination and the optimum temperatureto maintain the quality of mangosteen. Response Surface Method (RSM) was used to create a mathematicalmodel of the influence of temperature and waxing concentration combined treatment. The experimentwas done using the CCD (Central Composite Design) with storage temperature treatment (X1) 6OC, 8OC,13OC, 18OC, 20OC and waxing concentration (X2) 4%, 5%, 7.5%, 10%, 11%. Quality response that wereobserved were the firmness and total soluble solid (TSS) value.The results showed that of the two qualityparameters, TSS is the best response for analysis using RSM with R2 values of 69.3% and lack of fit for0.093. Mathematical model influence of temperature and waxing TSS response is Y = 16.4600 - 0.9268X1- 0.0561X2 + ε. The model produce the plot surface shaped saddle point with optimum value at 18OCstorage temperature and wax concentration of 7.5%, meaning that in those circumstances the changes inTSS value is minimum during self life.Keywords: mangosteen,response surface method, waxing and storage temperatureDiterima: 26 Maret 2009; Disetujui: 28 Agustus 2009
Rekayasa Pemekaran dan Tekstur Keripik Buah Nangka Selama Penggorengan Vakum Jamaluddin .; Budi Rahardjo; Pudji Hastuti; Rochmadi .
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Abstract

Rising and development also hard and crispy are the specific characteristic of the fry product that acceptableby consumer. To produce rising and texture of the fry product according to the consumer requirement it wasnecessary to control process conditions, take account of characteristic and transformation of raw materialduring frying process. The change of volume (rising and shrinkage) and texture (hardness and crispy) arehappened during frying process of food materials. Volume and texture change were predicted affected byevaporation of water and decreasing of starch content on solidity. This research is done with aim to developmodel of Jackfruit texture and volume change during vacuum frying caused by decreasing of water contentand starch content. As the sample of the research was used the fresh Jackfruit frying on vacuum withtemperature of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with vacuum pressure of80, 85, 90 kPa. The analyses parameters were consist of volume, texture, water content, and starch contentof the sample before and after frying. Result of the research shows that the higher of the temperature andpressure of the vacuum frying the lower of the starch content and water content of the jackfruit chip. Themathematical model that was developed can be used to predict the change of the jackfruit’s chip textureand volume during vacuum frying.Keywords : jackfruit, vacuum frying, Chip, textureDiterima: 7 Mei 2009; Disetujui: 16 September 2009
Hydraulical Approach in Designing of Proportional Division Structures in Traditional Irrigation Schemes M. Hasan Yahya
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Abstract

To disribute water in equal and adequate ways among the farmers, farmers have been using a proportionaldivision structure for years. The constrtuction of the structure is made of wood or stone with the notchsin rectangular form in part of its upper side. Its performance criterion estabilished by pertinient famers i.e.the notch width has to be proportional to the size of its command area. From hydraulic point of view,however, the unreliability of these structures can be occurred and it was estimated that their performancecriteria not only depend on the notch width but also the other hydraulic design criteria. The objectives ofthis research are: (i) to comprehend the dependence of performance of a proportional division structureon hydraulic design criteria, (ii) to know relationships between the discharge of structure and the hydraulicdesign criteria. Result of experiment indicated that the performance of a proportional division structure notonly depend on notch width but also the other hydraulic design criteria in common. In general, there werethe relationships between discharge of a notch and the hydraulic design criteria including notch width,thickness and surface roughness of the structure, and deviation angle of channel where the structure to belocated.Keywords: traditional Irrigation system, proportional devision structure, physical model, dimension analysisDiterima: 3 Maret 2009; Disetujui: 7 Agustus 2009
Pengembangan Sistem Pemantauan dan Peringatan Dini Parameter Lingkungan Mikro dalam Rumah Kaca Berdasarkan Pendekatan Logika Fuzzy Berbasis Teknologi Short Message Services (SMS) Mohamad Solahudin; Rena Nurista
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Abstract

Farmers in the tropics also has many cultivated plants in the greenhouse. Excess plants cultivated inthe greenhouse produced plants will look cleaner because the dirt and protected from rain water. Plantgrowth will be faster because the micro environmental conditions in a greenhouse can be controlled and theplants will be protected from pests and diseases. Failure due to an automatic system caused by the electricsource, or non-functioning of a particular sensor equipment will result in the cultivation process controlbecomes disrupted. It required a system capable of monitoring several parameters of the greenhousein order to be anticipating a quick action to ensure the cultivation process goes smoothly. The objectiveof this research was to develop monitoring systems and early warning microenvironment parametersof plants in the greenhouse by fuzzy logic approach and short messaging services (SMS) technologybased.SMS technology was selected because it was available in all type mobile phone, easy to use,equitable access network in Indonesia, and low operational costs. The average value of the accuracy of thetemperature parameters using training data was 96.17% and using validation data was 96.75%, while thehumidity parameters using training data obtained by an average of 92.96% and using validation data was94.06%. Long service to deliver message in monitoring system between same mobile phone operator forthe temperature parameters was 32.30 seconds, and for humidity was 30.32 seconds, while the averageservice early warning system parameters was 12.96 seconds for temperature and for humidity was 13:22seconds. These results were much better than previous studies which have an average service time 2minutes.Keywords: SMS, fuzzy logic, greenhouse, early warning systemDiterima: 14 April 2009; Disetujui: 25 Ahustus 2009

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