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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 12, No 3 (2011)" : 2 Documents clear
The Effect of Apple (Malus sylvestris) Varieties and Fermentation Time by Yeast Saccharomyces cerivisiae as Pre-Processing Treatment on Syrup Characteristics Susanto, Wahono Hadi; Setyohadi, Bagus Rakhmad
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.872 KB)

Abstract

Apple (Malus sylvestris Mill) is extensively produced in Batu – East Java. The apple varieties cultivated in Batu are Anna, Rome beauty, and Manalagi. Fermentation is aimed to obtain typical flavor of apple syrup. The purposed of this research was to determine the effect of apple varieties and time of fermentation on physicchemicaltic characteristics of apple syrup. This research used Randomized block Design with two factors. The first factor was apple varieties (Anna, Manalagi, Romebeauty) and the second factor was time of fermentation (9 hours, 12 hours, 15 hours) with 3 replications. The result showed that the apple varieties had different characteristics. Increasing fermentation time increased acidity, total soluble solute, reducing sugar concentration, antioxidant activity, and viscosity, meanwhile pH and vitamin C decreased. Apple varieties and fermentation time affected the preferences of taste, aroma and color of apple syrupKeywords: apple, apple syrup, fermentation, apple varieties
Designing and Performance Test of Ceramic Furnace Spiral Tube with Solid Fuel Ahmad, Ary Mustofa
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.783 KB)

Abstract

The objective of this research was to design and to test the performance of furnace heater that was made from ceramic with solid-fuel and with a spiral tube as a medium for heat transfer. The use of ceramic was aimed to prevent heat loss, and the use of spiral tube as a medium for heat transfer was to increase the contact surface. Performance test was done to include parameters such as calorific value of fuel, heat loss, thermal efficiency, furnace efficiency, and efficiency of fuel used. The test was conducted using two types of fuel as treatment, namely wood charcoal and coal briquettes, and with three times of replication for each treatment and test parameters. The test results indicated that the performance of the furnace using coal briquettes was better than using wood charcoal. The furnace thermal efficiency was 30% and the fuel consumption percentage was 97.44%Keywords : ceramics furnace, spiral tube, heat transfer, solid fuel

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