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Jurnal Teknologi Pertanian
Published by Universitas Brawijaya
ISSN : 14115131     EISSN : 25282794     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jurnal Teknologi Pertanian diterbitkan oleh Fakultas Teknologi Pertanian Universitas Brawijaya untuk penyebarluasan hasil penelitian yang dilakukan oleh para peneliti dari dalam dan luar Fakultas Teknologi Pertanian Universitas Brawijaya. Jurnal Teknologi Pertanian terbit tiga kali dalam setahun, memuat tulisan hasil penelitian yang termasuk dalam lingkup disiplin ilmu pengetahuan yang terkait dengan Ilmu-ilmu Teknologi Pertanian guna menunjang pengembangan ilmu pengetahuan dan teknologi serta pembangunan nasional.
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Articles 2 Documents
 1 
Search results for , issue " Vol 10, No 3 (2009)" : 2 Documents clear
Application of Dry Colorant Containing Antioxidant from the Waste of Tea Processing for Hypoglicaemic Biscuit Substituted by Suweg (Amorphophallus campanulatus) Flour Faidah, Nielma Nur; Estiasih, Teti
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The waste of tea extraction has high content of polyphenol.  This waste can be processed to be natural brown food colorant that contains antioxidant.  Foam mat drying is a suitable method for producing natural brown food colorant.  Application of this food dye can be used as colorant agent in hipoglycemic biscuit that does not cause the increase of glucose blood level after consumption.  Wheat flour in the making of the biscuit was subtituted by suweg flour.  The suweg flour had lower glycaemic index than wheat flour.  The combination of natural brown food colorant contained antioxidant and suweg flour subtitution is expected to give functional effect for hypoglycaemic biscuit to prevent the increase of glucose blood level and has antioxidant property.The research comprised of two steps.  First step was dry colorant preparation and the second was application of dry colorant for hypoglycaemic biscuit.  The randomized block design was employed for each step with two variabels for each.  Experiment one: the variables were maltodextrin concentration (6%, 18% b/v) and egg white concentration (1%, 4%, 7% b/v). Experiment two: the variables were dry colorant concentration (2.5%, 5% b/b) and suweg flour-to-wheat flour subtitution level (8%, 24%, 40% b/b).   In the second experiment, hypoglycaemic biscuit was tested to wistar rats for determining its effectiveness in reducing blood glucose level compared to control.The result showed that the addition of maltodextrin in dry colorant preparatiom significantly affected antioxidant activity, total phenolic content, color, solubility, and water vapor absorption.  The best treatment of dry colorant based on physical and chemical parameters was 18% of maltodextrin concentration and 1% of egg white addition.  The characteristics of this dry colorant were as followed: 37.78% of antioxidant activity, 24.12 ppm of total phenolic content, 51.4 of brightness level, 0.074 g/sec of solubility, 8.03% of  water vapor absorption.  Meanwhile, the addition of egg white significantly affected antioxidant activity, total phenolic content, and color.  Subtitution of wheat flour by suweg flour significantly influenced biscuit color and reduced blood glucose level of rats.  The best treatment of hypoglycaemic biscuit based on physical, chemical, and bioassay parameters was obtained in 5% dry colorant addition and 10% suweg flour-to-wheat flour substitution level, with characteristics as followed: 35.95% of antioxidant activity, 3.8 ppm of  total penolic content, 44.4 of brightness level, 28 mg/dl of blood glucose level reduction.Keywords: the waste of tea extraction, dry colorant containing antioxidant, suweg flour, hipoglycaemic biscuit
The Development of Strategic Alliances on the Supply Chain of Apple Agroindustry Santoso, Imam
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Strategic alliances in supply chain, indeed, play a crucial factor supporting the succesfull of agroindustrial development.  The development of strategic alliances in apple agroindustry will be further explained in this paper.  The aims of this research were to identify the factor’s importance level that influenced the establisment of alliances, as well as to formulate the strategic priority to develop the strategic alliances on the supply chain of apple agroindustry. Non numeric fuzzy and analythical hierarchy process (AHP) were used to analyze the data.  Farmers, big sellers, retails, agroindustries, and distributors were involved in developing the supply chain of apple agroindustry.  The research results showed that the importance level of all factors were quite important for those actors, and relatively higher for that of the agorindustry compared to other actors.  The developemnt of the apple agroindustry’s supply chain was primary focused on the needs of long term commitment (0.49) in order to increase the volume and value of sales in the supply chain. Furthermore, the selected strategies were improving the marketing performance (37.8%), strengthening the capital of all actors (0.27%), and implementing both the system and technology in effective and effecient way (0.16).Keywords: apple agroindustry, strategic alliances, supply chain

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