cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Zaqlul Iqbal, STP, M.Si
Contact Email
zaqluliqbal@ub.ac.id
Phone
+62341580106
Journal Mail Official
-
Editorial Address
Fakultas Teknologi Pertanian, Universitas Brawijaya Jl. Veteran, Malang, 65145
Location
Kota malang,
Jawa timur
INDONESIA
Jurnal Keteknikan Pertanian Tropis dan Biosistem
Published by Universitas Brawijaya
ISSN : -     EISSN : 2656243X     DOI : https://doi.org/10.21776/ub.jkptb
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Control & Systems Engineering Electrical & Electronics Engineering Energy Mechanical Engineering
Jurnal Keteknikan Pertanian Tropis dan Biosistem (JKPTB) (ISSN: 2656-243X) has published the state-of-art articles which focus on both fundamental studies and applied engineering including Power and Agricultural Machinery, Mechatronics and Agro-industrial Machinery, Food and Post-Harvest Technology and Soil and Water Engineering. By providing an update issue and current topic in agricultural technology field, JKPTB becomes the reference for many scientist and stakeholders who work on Agricultural Engineering
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 423 Documents
 37   38   39   40   41 
Pengaruh Proses Pembekuan Daging Kelapa (Cocos nucifera L.) Terhadap Karakteristik Produk Kelapa Parut Kering Gefalro, Khalish; Widyasanti, Asri; Nanda, Muhammad Achirul
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 2 (2023): August 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.02.06

Abstract

Kelapa merupakan tanaman yang dikenal sebagai “pohon kehidupan” karena manfaatnya yang luas. Salah satu produk yang dapat dihasilkan dari daging kelapa tua adalah kelapa parut kering. Tujuan dari penelitian kali ini adalah untuk mengetahui pengaruh dari proses pembekuan daging kelapa tua terhadap karakteristik fisik kelapa parut kering berupa kadar air, rendemen, derajat putih, dan total color difference (ΔE). Metode penelitian kali ini adalah eksperimen laboratorium dengan analisis dilakukan secara deskriptif dan Analysis of Variants (ANOVA). Variasi yang digunakan dari penelitian kali ini adalah daging kelapa tua segar dan hasil pembekuan dengan kondisi pengeringan yang digunakan adalah 50 °C selama 2 jam, 60 °C selama 3 jam, dan 70 °C selama 4 jam. Hasil penelitian menunjukan bahwa kelapa parut kering terbaik dihasilkan dari perlakuan kelapa parut segar dengan kondisi pengeringan P3 dengan nilai kadar air, rendemen, derajat putih, dan ΔE sebesar 1.57, 37.06, 86.38, dan 1.57% secara berurutan.
The Role of Biofertilizer in Combination with Different NPK Fertilizer Treatments on Growth Characteristics and Yield Responses of Chicken Pea (Cicer arietinum L.) Hosseini, Maryam; Aamani, Alireza; Najafzadeh, Narmin
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 2 (2023): August 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.02.02

Abstract

This study aimed to investigate the role of mycorrhiza and humic acid in regulating soil nutrient levels and their effects on the quantitative and qualitative traits of chickpea plants. Our results showed that the application of humic acid and mycorrhiza, either individually or in combination, significantly increased the chlorophyll content of the plants compared to the control treatment. The combination of humic acid and mycorrhiza with 100% NPK levels resulted in the highest chlorophyll levels. Additionally, the combined treatment of humic acid and mycorrhiza with 100% NPK levels showed positive effects on yield-related traits, including seed yield, biological yield, number of pods per plant, and number of seeds per pod. The highest grain yield was obtained with the combined application of humic acid + mycorrhiza at the level of 100 NPK at the rate of ~8000 kg/ha, respectively. Also, the highest levels of N and P were observed with the combined application of humic acid+ mycorrhiza at 100% level of NPK. In general, the results showed that the combined use of humic acid and mycorrhiza has been able to reduce the use of NPK fertilizer by 25%. These findings suggest that the use of humic acid and mycorrhiza in combination with NPK fertilizers can enhance the growth and productivity of chickpea plants. Furthermore, this approach offers the potential to reduce the reliance on chemical fertilizers, thereby promoting sustainable cropping systems. The study highlights the importance of bio-fertilizers and organic amendments in mitigating environmental pollution and improving crop production under changing environmental conditions.
Development of Nutrient Control System in Plant Factory based on Growth Phases of Romaine Lettuce (Lactuca sativa var. longifolia) Rozaaq, Naufal Ilhamdi; Eka Putri, Renny; Yanti, Delvi
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.01

Abstract

Nutrient is one of the conditions controlled in a plant factory. Nutrient control must be based on the plant growth phase, but previous research has shown shortcomings in this area. This study aims to develop a nutrient control system in a plant factory based on the plant growth phase, specifically using Romaine lettuce. The research method used is the experimental method, with research stages including system design (controller modification, programming, and TDS sensor calibration testing) and system performance testing. The TDS sensor calibration test results showed an R² of 0.9999, indicating that the TDS sensor readings are very close to those of the TDS meter. The system performance test results showed that the developed system works well in controlling nutrient levels based on the growth phase of Romaine lettuce. The planting process lasted 30 days, from October 13, 2023, to November 11, 2023, with a total of 2,697 data points recorded by Antares. Nutrient requirements were adjusted per the growth phase of Romaine lettuce, with set points in the first to fourth weeks being 500 PPM, 600 PPM, 700 PPM, and 800 PPM, respectively. The average nutrient levels recorded in the first week were 518 PPM, 623 PPM in the second week, 721 PPM in the third week, and 820 PPM in the fourth week. The TDS sensor accuracy test results showed an R² of 0.9998, indicating that the TDS sensor performed well in controlling nutrient levels during the system testing, with an average TDS sensor reading error of only 1.17%. During the planting process, the total amount of nutrients added for each of nutrients A and B was 210.10 ml, with the total operating time of the control components being 314.34 seconds for each peristaltic pump of nutrients A and B.
Karakteristik Fisiko-Kimia dan Organoleptik Sosis Analog Tepung Kacang Hijau (Vigna Radiata) dan Tepung Sukun (Artocarpus Altilis) Ika Dyah Kumalasari; Widiyanti, Atma
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.07

Abstract

Tepung kacang hijau dan tepung sukun berpotensi dijadikan bahan baku pembuatan sosis analog karena memiliki kandungan protein, serat, dan karbohidrat yang tinggi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisiko-kimia dan organoleptik sosis analog berbahan baku tepung kacang hijau dan tepung sukun. Penelitian ini menggunakan pendekatan Rancangan Acak Lengkap (RAL), komponen yang diteliti adalah perbandingan tepung kacang hijau dan tepung sukun (100, 75, 50, 25, dan 0%). Parameter yang diamati meliputi uji kadar air, protein, serat kasar, abu, lemak, karbohidrat, OHC (Oil Holding Capacity), WHC (Water Holding Capacity) dan organoleptik. Analisis yang digunakan one way ANOVA, kemudian dilakukan uji duncan untuk melihat apakah terdapat perbedaan yang sigifikan. Hasil penelitian menunjukkan kadar air sosis analog 52.06-65.2%, abu 1.70-2.00%, lemak 1.26-4.75%, protein 3.10-7.55%, karbohidrat 28.57-34.28%, serat kasar 11.5-22.76%. Analisis fisik pada sosis analog pada tekstur TPA (Texture Profil Analysis) meliputi cohesivenes 0.45, springiness 0.78, chewiness 13.36, hardness 43.45, gumminess 17.84, adhesiveness 0.26 WHC 96.46, OHC 21.22, warna (L*) kecerahan 42.91-70.16, warna (a*) merah-hijau (-)2.41-4.57, warna (b*) kuning-biru 7.17-42.00. Formulasi sosis analog yang disukai panelis adalah sampel F3 (50%:50%) tepung kacang hijau dan tepung sukun adalah 3.37 (agak suka).
Effect of Adding Jackfruit Dami (Artocarpus heterophyllus) on the Sensory and Chemical Characteristics of Red Dragon Fruit (Hylocereus polyrhizus) Fruit Leather Putri, Ananda Ericka; Murhadi, Murhadi; Herdiana, Novita; Hidayati, Sri
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.02

Abstract

This research explores how the use of jackfruit mesocarp waste can improve the sensory and chemical aspects of red dragon fruit skin, considering the high pectin and fiber content in jackfruit dami, despite its lack of taste and color. Red dragon fruit is added to compensate for this deficiency. The research used a Completely Randomized Block Design with five comparisons of red dragon fruit and jackfruit dami: 100% : 0%, 75% : 25%, 50% : 50%, 2% : 75%, and 0% : 100%, each tested in five repetitions. The analysis carried out included testing data homogeneity with the Bartlett test, followed by the Tuckey range test, analysis of variance, and the Honest Significant Difference Test (HSD) at a significance level of 5%. This study concluded that the proportion of jackfruit dami significantly influences the sensory (texture, color, aroma, taste, and overall liking) and chemical properties (moisture content, ash content, acidity, vitamin C, and reducing sugars) of the fruit skin. The optimal composition found was a 50:50 mixture of dami jackfruit and red dragon fruit, which produced the desired sensory characteristics (a texture value of 3.87 indicated very elastic, a color value of 3.55 indicated a red color, an aroma value of 3.24 indicated favorable, taste value of 3.11, and overall preference rating of 3.60) and good chemical properties (moisture content 14.09%, ash content 0.88%, pH 4.26, vitamin C content 1.11 mg/g, and reducing sugar content 23.73%).
Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate) Amaliyah, Nur Azzatul; Rosida, Rosida; Priyanto, Anugerah Dany
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.03

Abstract

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).
Shelf Life Estimation of Gotu Kola Leaf (Centella Asiatica L. Urban) Chips on Polypropylene Plastic Packaging During Storage using ASLT Method (Accelerated Shelf Life Testing) Arrhenius Model Satyajaya, Wisnu; Lestari, Puput; Indraningtyas, Lathifa; Astuti, Sussi
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.05

Abstract

Gotu cola leaf chips produced by the Women Farmers Group in the city of Pagar Alam, South Sumatra are packaged using polypropylene plastic packaging and the shelf life is not yet known, so a test  is needed to estimate the shelf life of the gotu kola leaf chips produced by KWT.  This research aims to determine the shelf life of gotu kola leaf chips in polypropylene packaging using the Arrhenius model ASLT (Accelerated Shelf Life Test). The study was structured descriptively with two replications. The chips made from gotu kola leaves were stored at temperatures of 30 C, 35 C, and 40 °C in polypropylene (PP) packaging.with a thickness of 0.08 mm for one month (28 days). Observations were made on the parameters of water content, free fatty acid levels, and sensory (color, aroma, and texture of gotu kola leaf chips) once a week, namely on days 0, 7, 14, 21, and 28.  Determined the shelf life of gotu kola leaf chips using the ASLT model with Microsoft Excel 2010 software. The results showed that gotu kola leaf chips in polypropylene packaging at 30 °C had a shelf life of 76.67 days (2.57 months) on the zero order of the Arrhenius model ASLT method.
Enhanced Cellulose Content in Microwave-Assisted Sulfuric Acid Pretreatment of Java Grass Cahyono, Agung; Khotimah, Mujaroh; Ashabi, Arman
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.06

Abstract

This study investigated the enhancement of cellulose content in Java grass (Cyperus rotundus) through microwave-assisted sulfuric acid pretreatment. The research involved soaking Java grass in varying concentrations of H2SO4 (1.5%, 3%, and 4.5%) and subjecting it to microwave irradiation at 2450 MHz for different durations (25, 35, and 45 minutes). The results showed that the highest cellulose content of 43.61% was achieved with a 1.5% H2SO4 solution for 45 minutes, representing a 90.3% increase from the pre-treatment level of 22.91%. The microwave-assisted pretreatment effectively disrupted the lignocellulosic structure, reduced cellulose crystallinity, and increased biomass surface area, thereby enhancing enzymatic hydrolysis. However, an anomaly was observed in the lignin content, which increased from 14.3% to 36.65% post-treatment, likely due to errors in lignin determination and the formation of pseudo-lignin.
Enhancing Spinach (Amaranthus tricolor L.) Growth Using Maggot Fermentation-Derived Liquid Organic Fertilizer and AB Mix in Drip Fertigation Systems Sugiarto, Yusron; Nugrayani, Thalia Reninang; Hakim, Luchman; Djoyowasito, Gunomo; Zhang, Juan
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.04

Abstract

Spinach (Amaranthus tricolor L.) is a highly nutritious leafy vegetable widely cultivated for its rich content of vitamins and minerals. To enhance spinach production sustainably, this study investigates the use of liquid organic fertilizer derived from maggot fermentation combined with AB mix nutrients, applied through a drip fertigation system. The study was conducted using three different concentrations: 2.5 ml/L, 5 ml/L, and 7.5 ml/L, with the goal of identifying optimal conditions for maximizing spinach growth. The research utilized a two-factorial, Completely Randomized Design (CRD) with five replications to evaluate the effects of these nutrient combinations on key growth parameters, including plant height, leaf number, leaf area and weight of plants. Results indicated that a concentration of 7.5 ml/L provided the most favorable growth outcomes, with a 46.5 cm increase in plant height and a biomass accumulation of 61.8 grams, representing significant improvements over control treatments. The macro-nutrient content of the maggot-derived POC met national agricultural standards, except for pH, which improved to 7.10 when combined with AB mix. These findings suggest that integrating maggot POC with AB mix offers a cost-effective and environmentally friendly alternative to conventional fertilizers, promoting sustainable agricultural practices. This study contributes to developing efficient cultivation methods for spinach, addressing increasing market demands, and reducing reliance on chemical fertilizers.
Effect of Drying Duration on Water Content and Ash Content of Red Salak Fruit (Salacca edulis) Herbal Tea Smith, Alwi; Pattiasina, Eifan Boyke; Simal, Rufiati; Karepesina, Fitriah Husna; Raharusun, Ayu Ningsih; Baysi, Asmawati Rahma
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 3 (2024): December 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.03.02

Abstract

Negeri Riring, Taniwel District, West Seram Regency, Maluku Province, has many agricultural opportunities for red salak. Salak is unique with thick, dark yellow flesh with a red tinge, which is why it is called red snake fruit. Currently, the red salak plant is only used for its fruit flesh; the skin and other parts of the plant are immediately removed and disposed of in the environment. Red salak fruit skin, which has high antioxidant and polyphenol content, can be utilized and processed into new products, such as herbal tea. Drying is an important stage in the process of making herbal tea. Making herbal tea from red salak fruit skin is carried out in the Biology Laboratory. The aim of this research is to determine how long drying impacts water and ash content. The research method used was an experiment using a simple Completely Randomized Design (CRD), namely at the same temperature, namely 60°C and with a long drying treatment. The Ambon Industrial Standardization and Services Center tests water and ash content. Analysis of variance (ANOVA) was used to analyze research data at a confidence level of 5%. The results showed that the drying time had a significant impact on the water content, but did not have a significant impact on the ash content of the red salak fruit rind herbal tea.

Page 39 of 43 | Total Record : 423

 37   38   39   40   41 

Filter by Year

2013 2025


Reset
Filter By Issues
All Issue Vol. 13 No. 3 (2025): December 2025 Vol. 13 No. 2 (2025): August 2025 Vol. 13 No. 1 (2025): April 2025 Vol. 12 No. 3 (2024): December 2024 Vol. 12 No. 2 (2024): August 2024 Vol. 12 No. 1 (2024): April 2024 Vol. 11 No. 3 (2023): December 2023 Vol. 11 No. 2 (2023): August 2023 Vol. 11 No. 1 (2023): April 2023 Vol 11, No 2 (2023) Vol 11, No 1 (2023) Vol 10, No 3 (2022) Vol 10, No 2 (2022) Vol 10, No 1 (2022) Vol 9, No 3 (2021) Vol 9, No 2 (2021) Vol 9, No 1 (2021) Vol 8, No 3 (2020) Vol 8, No 2 (2020) Vol 8, No 1 (2020) Vol 7, No 3 (2019) Vol 7, No 2 (2019) Vol 7, No 1 (2019) Vol 6, No 3 (2018) Vol 6, No 2 (2018) Vol 6, No 1 (2018) Vol 5, No 3 (2017) Vol 5, No 2 (2017) Vol 5, No 1 (2017) Vol 4, No 3 (2016) Vol 4, No 2 (2016) Vol 4, No 1 (2016) Vol 3, No 3 (2015) Vol 3, No 2 (2015) Vol 3, No 1 (2015) Vol 2, No 3 (2014) Vol 2, No 2 (2014) Vol 2, No 1 (2014) Vol 1, No 3 (2013) Vol 1, No 2 (2013) Vol 1, No 2 (2013) Vol 1, No 1 (2013) More Issue