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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.
Arjuna Subject : -
Articles 2 Documents
 1 
Search results for , issue " Vol 6, No 2 (2005)" : 2 Documents clear
Effect of Extrusion Cooking Temperature and Mixtures of Sweetpotato (Ipomoea batatas L) and Bogor Bean (Voandzeia subterranea L THOUARS on Some Properties of Extrudates Hidayah, Titik Nur; Mangunwidjaja, D; Sunarti, T. C.; Sutrisno, Sutrisno
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The experiment aimed to evaluate the physical properties of extrudates made up of a mixture of Bogor bean and sweetpotato was conducted in two stages. The first experiment was run to determine the best blanching time for the bean and the second one is to evaluate the effect of various levels of die temperature and mixtures of Bogor bean and sweetpotato on some physical properties of extrudates. The process for the second experiment were conducted on three levels of die temperature i.e 100°C, 140°C, and 180°C on three level of mixtures of sweetpotato/Bogor bean: 90/10, 75/25, and 60/40, respectively. The results of the first experiment indicated that a blanching treatment for 15 minutes to the bean produced a better physical quality parameter than the use of unblanched and 5 min-blanched bean as raw material. It was found that the texture (degree of crispiness), degree of expansion, viscosity and spesific gravity of the extrudates were significantly affected by the above-mentioned factors. The best physical properties were observed on the extrudate made up of a mixture of 90% sweetpotato and 10% Bogor bean at a die temperature of 100°C.   Key words: Extrusion, sweetpotato, kacang Bogor, physical properties
Quality Characteristic Study of Star Fruit (Averrhoa carambola L.)Using an Image Processing Technique Hendrawan, Yusuf; S., Sumardi H.
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research aim was to develop image processing algorithms suitable for the determination of star fruits quality by assessing the external appearances of the fruit i.e. physical characteristics used for grading. Based on that, a computer software for star fruit quality grading was then developed. An RGB (Red-Green-Blue) index was used to determine the colour range and classification, while an euclidian method was used to measure the length and diameter of the fruit to classify the quality grade. The result showed that an image processing has high correlation between fruit length (r2=0.97), fruit diameter(r2=0.98),and fruit area based on fruit length (r2=0.93), but less correlated with the fruit area based on the fruit diameter (r2=0.62). The red index was slightly well correlated with the total soluble solid (°Brix) of the fruit juice (r2=0.74). On the other hand, the green and blue indexes showed a low correlation with the total soluble solid of the fruit with a correlation value of 0.34 and 0.10 respectively. It can be concluded that the quality characteristics of star fruit may be mostly determined by the red index, fruit length, fruit diameter, and fruit area. The Grade A quality characteristics of the fruit can be expressed with a value of 0.402-0.460 (red index),  186-237 pixels (fruits length), 100-125 pixels (fruits diameter), and  13627-20449 pixels (fruits area). While the values of such parameter of the B Grade were 0.402-0.460, 147-185 pixels, 76-90 pixels, and 8805-13415 pixels, and of C Grade were 0.370-0.401, 147-185 pixels, 76-90 pixels, and 8805-13415 pixels, respectively.   Key Words : Star Fruits, Image Processing, quality.

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