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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 7, No 2 (2006)" : 2 Documents clear
Effect of Water:Bean Ratio during Extraction Process on Solid, Protein, and Calcium Extractability and on Ratio of 7S/11S Protein Fraction Yuwono, Sudarminto Setyo; Susanto, Tri
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Water: bean ratio has an important role during extraction process in tofu industries. This factor determines yield and textural properties of tofu. The aim of the research was to evaluate the role of water: bean ratio on soymilk characteristics and to determine the extractability of solids, protein, and calcium. It was shown that the increase amount of water, from water to bean ratio of 10:1 to 30:1, reduced the total solids, protein and calcium content of soymilk, however, increased the total extracted solids, protein and calcium in the range of 53,53% - 68,44%,  73,08% - 83,21%, and 23,38% - 38,44%, respectively. Such an increase also resulted in the increase of 7S/11S globulin ratio, from 0,232 to 0,259.   Key words: soybean, water:bean ratio, globulin 7S/11S
Studies Of Amino Acid Component And Microflora In Climbing Perch Wadi Khairina, Rita; Khotimah, Iin Khusnul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research of microflora and amino acids component in climbing perch wadi had been done.  Aims of this research are to know amino acids composition in fresh fish and climbing perch wadi; and to know kind of halofilic bacterial (until genus level) that have a role during climbing perch wadi fermentation process.  Wadi is tradisional fermentation  product of fish that have fish  fermentation specific aroma with salty taste.  Was the processes by dry pickling in closed chamber with hight concentration salt (≥ 25% w/w). The result, arranged component of amino acids in fresh climbing perch is the same  of climbing perch wadi, but the compositions are decreased during fermentation process. Isolation, characterization and identification of bacterial were done, obtain three kinds of  bacterial from  Acinetobacter, Enterobacteriaceae, and Brucella genus, and the dominant genus group is Acinetobacter.   Key words: microflora, amino acid component, wadi, climbing perch

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