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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 10 Documents
 1 
Search results for , issue "Vol 1, No 3 (2000)" : 10 Documents clear
Changes in Respiration, Composition and Sensory Characteristics of Rambutan Packed with Plastic Films During Storage at Low Temperature Widjanarko, Simon B.; Trisnawati, CH. Yayuk; Susanto, Tri
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rambutan were held in sealed propropylene, polyethylene film bags and unpacked at 10±1 oC and 90-95% RH for 12 days. Physico-chemical, sensory changes and COEvolved were observed after 2, 4, 6, 8, 10 and 12 days. Packing fruit in plastic bagsreduced declining quality by means of weigh loss, moisture content, reduction sugarscontent and vitamin C. Packed fruit showed low respiration rate, low browning rate andhigh retaining total phenol in rambutan skin. Treated fruit also indicated better attributesassociated with eating quality than control fruit. Polypropelene plastic bags showed thebest result in all changes quality occurring during storage at low temperature observed. Keyword: rambutan, pakced fruit, storage 
Maturity Indices and Harvesting Practice of Arumanis' Mango Related to The Target Market Tridjaja, N. O.; Mahendra, M. S.
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Mango as a climacteric fruit is frequently harvested when less than fully ripe.  This isoften necessary to obtain optimal eating quality at the time of consumption where marketsare a considerable distance from the place of harvest. In this study the age of fruit was calculated, based on the time of flowering.  Theorchard selected for the trials was located in northern part of Bali, Indonesia.  Thelaboratory analyses were carried out at Udayana University. The results showed that optimal maturity of 'Arumanis' mango for best consumptionis when the fruit is harvested 13-14 weeks after flowering.  Fruit age has a closerelationship with total soluble solids (TSS), total acidity and pH content.  This studyfound that'Arumanis'mango is best for consumption when the TSS content of the fruit isnot less than 16.8'Brix, total acidity 0. 18%, pH 4.8, flesh colour rating 6-6.5, and tastescore 5.Keyword: mango, maturity
Determination of Thermal Conductivity of Ambon Banana (Musa Paradisiaca L.) in One Dimensional Heat Transfer Mechanism Argo, Bambang Dwi; Komar, Nur; Damayanti, Retno
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The knowledge of thermal conductivity (k) is very important to estimate the flux ofheat transfer on material. The thermal conductivity Ambon Banana fruit (Musaparadiciaca L.) has been exploited in our works and the results are important forconstructing a system of food manufacture process such as heating, cooling, drying etc. The aims of this experiment are; 1) to determine the thermal conductivity of Ambonbanana fruit, 2) to know an influence of temperature gradient on the thermal conductivity. The configuration of experiment are fixed and they are; 1) the heat transfer in onedimensional, 2) the initial and boundary condition in certain value, 3) materialconsidered homogeny, and 4) experiment in unsteady state condition  The thermal conductivity is calculated by the numerical method (Method of CrankNicholson). The Ambon banana fruit is milled to obtain the homogenize of size and physical characteristic material. The given temperature treatment is of 40°C and of 70°C. We obtain that the mean of thermal conductivity of Ambon banana fruit at temperature of 40°C is (0.525±0.031) W/m°C and of 70°C is (0.530±0.066) W/m°C. Wecan make a conclusion that the higher of gradient temperature, affect thermal diffusivity.Keywords : thermal conductivity, heat transfer, unsteady state, one dimensional.
Productivity Analysis of Rice Farming System in Riam Kanan Irrigated Area Banjar, South Kalimantan Mustaniroh, Siti Asmaul; Hartono, Slamet
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Irrigation of Riam Kanan is project financed by Japanese Government withpotential area 25,900 hectare, which covered sub area A,B,C,D and E. The purpose ofthe project was to fulfill the need of all plants according to planting pattern that wasschedule, technically through system and drainage. The research has purposed to recognize Riam Kanan irrigation establishment effecton frequency of plantation, productivity and income of rice farming system. To get data in this research use methods survey and observation, respondent orfarmer objects by random data shortinity. Research result showed that Rian Kananirrigation project can increase frequency of plantation, productivity and income of ricefarming system, although not optimally obtained. For all condition is enough to realizethat result of rice farming system irrigated area higher than unirrigated area.Key words: productivity analysis, Riam Kanan irrigation project
Relationships Amongst Irrigation Facilities, Farmer’s Participation and Organizational Climate to Farming Goals Kurniati, Evi; Rahadi, Bambang
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The greatest governmental investments to farming were irrigation facilities. Those were important to developed and built Indonesian farming. To preserved the conditions,it needed caring from everyone especially their user. It means that farmer’s participation,and user organizations were the most important thing. The research was conducted in Molek irrigated zone, on Kepanjen, Malang regency.Used three independent variables i.e. irrigation facilities, farmer’s participation, anduser organizational climate, and one dependent variable that was farming goals, thenanalyzed by statistics included validity and reliability test, correlation and linearregression. The result showed that irrigation facilities (X1), farmer’s participation (X), and userorganizational climate (X) had a positive correlation (direct relationship) with thefarming goals (Y), followed equation Y = 0.455 + 0.3322 X31 + 0.2845 X.Keyword: irrigation, farmer’s participation, and  organizational climate
Technical and Financial Studies For Choosing the Right Method pf Coconut Milk Powder Production : Effect of Tween 80 and Soy Milk Concentration Laksono, S. P.; Kumalaningsih, Sri
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The Physico-cemical organoleptic and financial studies of coconut milk powderprocessed by Foam Mat Drying method were carried out. A randomized block designwith two factors namely Tween 80 (0%;  0,4%; and 1%) as the first factor and dry soybean milk concentrations (0%,  2%,  and 5%) a the second factor was used to run thisexperiment. A multiple atribute was applied to select the best treatment for furtherfinancial studies.  The results implied that the best combination treatment was the use of 0,4% Tween80 and 2% dried soy bean milk which produced a promising dried product havingmoisture content of  5,74%; FFA 0,54%; percentage solubility of 85,48%,  Pay  Back Period 3 years and 3 months,  NPV= Rp. 7.910.389; and  IRR = 67,08.Keyword: technical and financial studies, foam mat drying, and soy milk
The Effect of Both, Bed Filter Thickness and Kinds Trickling Filter Media on Various of Flowrates to Decrease of Tapioca Wastewater Lutfi, Musthofa
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tapioca industry growth rapidly, so wastewater from its increase too.  The quantityof wastewater from tapioca industry is large and they have high BOD (Biological OxygenDemand) and high COD too (Chemical Oxygen Demand), so if they are untreated beforerelease to streams, include to high pollutant stage. Organic matter content on wastewater decreased by biological treatment,  one ofthem is trickling filter.  Trickling filter basically is an artificial channel, consist of roughand uncertain shape materials as a filter arranged in the channel.  Wastewater spray onit and flow in this channel trickle down through this filter has the form of thin layer abovesurface of filter media, which have contact with air.  Biological slime consist bacteria,protozoa and other microorganism living on surface of filter media, consume organicmatter of wastewater, so they are decrease.   The experiment was aimed at studying the effect of flowrates and filter bad thicknessof trickling filter process with river rock and plastic ball as filter media to efficiency BODdecrease of tapioca wastewater.  The experiment is conducted using randomized block design, employing two factorsi.e. a bed filter thickness (T) and a type of filter media (M).  The filters consist of threerespective levels; 1m, 1.5m, and 2m and the media employed are river stones and plasticballs, respectively.  The respective applied are 35 ml/min, 105 ml/min and 175 ml/min. The treatments are conducted in three replicates. The results showed that the use of 2 m bed filter of river stone at flowrate of 35ml/min reduced BOD level by 5263 ppm, which is equivalent to 75.18 % of its initial level. However, the use of 1 m bed filter of river stone at a flowrate of 175 ml/min resulted inthe lowest reduction of BOD level i.e. 2672 ppm.Keyword: trickling  filter, tapioca industry, and tapioca wastewater
The Influence of Wetted Surface of Super Green B Sponge on Temperature, Relative Humidity of Air and Power Efficiency of Blower at Evaporative Cooling System Hawa, La Choviya
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Temperature and relative humidity of air were factors that influenced the evaporativerate of vegetables. The evaporative rate become higher at high temperature and lowrelative humidity.  This is caused by the high gas partial pressure difference between airof storage and vegetables. One method to slow down the metabolism activity of agricultural product was todecrease air temperature and to increase the relative humidity.  Humidifying the air canbe done by spraying water to the unsaturated air stream.  The sensible heat of air wasused to evaporate the water from liquid phase to gas phase, therefore result thetemperature of process became lower than before.  This process called evaporativecooling which its and the mechanism was heat transfer between air and water. The objectives of this research was utilizing evaporative process and knowing theinfluence of wetted surface on temperature, relative humidity and power blower efficiency. This study was performed using seven treatments at evaporative cooling system i.e. :no sponge,1 sponge layer, 2 sponge layer, 3 sponge layer, 1 sponge + water, 2 sponge +water, 3 sponge + water.  The parameters measured were dry bulb and wet bulbtemperatures process, air pressure of fan, temperature and relative humidity of air room,temperature of water from nozel.  To analize the parameters used thermodynamicanalizes without factorial design. The result showed that the thicker wetted surface applied with spraying water thelower temperature gained and the relative humidity become higher.  The greatest temperature decrease in 3 sponge + water treatment was 2.29°C, relative humidity89.09% and the lowest temperature decrease in 1 sponge+water treatment was 1.74°C and relative humidity was 85.27%.  The addition of sponge with spraying water wouldreduce the mass rate of air output from blower and decrease the power blower efficiency. The highest power efficiency in 1 sponge layer treatment was 62.93% and the lowestpower efficiency in 3 sponge + water treatment was 22.57%.Keyword : evaporative coolin, sponge, and humidifying
The Quality Changes of Rice Stored Under Vacuum Conditions Sidik, M.
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The National Logistics Agency (BULOG) the Government institution responsible formaintaining reserve food stocks-encountered problems of quality deterioration of milledrice during storage, primarily due to insect infestation and microbial infection. Previousefforts to control these problems have included use of  fumigants and contact pesticides,however increased concern about pesticide residues and their impact on the envirornnenthas led to the search for alternative approaches, including the application of modifiedatmosphere technology. In this respect, BULOG has constructed an integrated vacuumcontainer processing plant to store rice under low oxygen conditions (less than 2%). A study was carried out to observe the effect of low oxygen on the quality of riceduring prolonged storage Rice was stored for 16 months, either inside or outside, in 18specially designed polyethylene plastic containers (1,000 kg capacity per container) withan oxygen level of less than 2%. Changes were recorded in: moisture content; number ofinsects; level of fungal and yeast infecfions. and quality parameters such as proportion yellow rice, aroma, colour, and cooking factors.  The results ' revealed that lack of oxygen had a significant impact on the mortality ofinsects, and inhibited the development of fungi and yeast. The quality of rice wasrelatively unchanged after 16 months of storage-although, as the vacuum conditionsdecreased the moisture content of tile rice, it absorbed more water  during cookingand the rice became less sticky and fluffy. Overall, the results indicated that vacuumcontainers  could be used to maintain the quality of rice during long-term storage.However, this technology should be supported with selection of initial good quality riceprior to storage, and accurate planning regarding the length of storage-recognising thatthis technology is relatively expensive.Keyword: rice, storage, and vacuum condition
Roasting Experiment of Cashew Nut on Traditional Industry Susilo, Bambang
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Processing of cashew nut in Indonesia is worked by small industries, that need relative small energy input.  The stages of traditional process of cashew nut comprise:drying of cashew, shelling of pericarp, frying without oil, shelling of epidermis, dryingand grading.  In this research a roasting experiment of cashew nut were carried out as pretreatmentbeforeshellingactivity.Thispre-treatmentintendedtoextracttheCashewNutShellLiquid (CNSL) content in shell.  By this treatment the shell will be brittle and theshelling capacity in traditional process is also increased.  This pre-treatment is alsoincreased the whole kernel as indicator of the quality of cashew nut product. The effect of roasting as pre-treatment on shelling capacity shows that the roastingcan increase the shelling capacity.  The average of shelling capacity increases morethan100 % i.e. from 4,5 kg/hour to 9,5 kg/hour.  This treatment is also increase the wholekernel.  By the usual shelling the average whole kernel is 62,17 % and by the treatment itfound 82,9 % or increased 33,5 %.  The colour of the nut product visually is not differentby the usual shelling and the treatment. Technically the roasting activity enables to be applied in traditional processing ofcashew nut especially for the small industries.Keyword: cashew nut, roasting, and traditional industry

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