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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 8 Documents
 1 
Search results for , issue "Vol 10, No 1 (2009)" : 8 Documents clear
Study on the Growth of Lactic Acid Bacteria (LAB) from Dadih in Ice Cream as Probiotic Food Ambri, Khairul; Kusnadi, Joni; Putri, Widya Dwi Rukmi
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Dadih is West Sumatera traditional food made by natural fermentation of buffalo milk in bamboo which contains some Lactic Acid Bacteria (LAB).  Some of these bacteria in dadih have probiotic characteristic therefore can be used as probiotic resources.  LAB have good effect on the health if they fulfill qualitative and quantitative requirement as probiotic, such as viable and able to maintain their viability during consumption with minimum number of cell of 1X106 CFU/ml.  One of the effort to maintain viability of LAB  and to have minimum quantitative requirement of LAB as probiotic food is LAB from dadih is cultivated in suitable media.  Ice cream is one of an appropriate media for LAB from dadih to grow.The research was conducted in Randomized Block Design with two factors.  The first factor was incubation time consisted of three levels: 0, 5, and 10 hour, whether second factor was aging time consisted of three levels: 24, 48, and 72 hours.Preliminary experiment showed that LAB from dadih grew well in ice cream.  Initial number of LAB in ice cream mix after addition of 5% starter was 5.5 x 107 CFU/ml whether average number of LAB in final product (ice cream) were in range of 8.9 x 107 CFU/ml – 7.8 x 1013 CFU/ml.  The result showed that the best treatment based on microbiological and physicochemical characteristic was treatment with incubation time of 10 hours and aging time of 72 hours.  The characteristics of the ice cream were as followed: total number of LAB of 7.76 x 1013 CFU/ml; total sugar of 2.06%; total acid of 0.76%; pH of 4.93; overrun of 11.45% and melting rate of 0,99 g/min whether the best treatment based on sensory characteristic had total amount of LAB of 2.04 x 1011 CFU/ml; total sugar of 2.23%; total acid of 0.72%; pH of 5.07; overrun of 13.04%, and melting rate of 1.00 g/min.Keywords: dadih, probiotic, incubation time, aging time
Decreasing Effectiveness of Organic and Inorganic Material in Liquid Waste of Leather Tanning by Using Waterlettuce (Pistia statiotes L.) as Biofilter Mustaniroh, Siti Asmaul; Wignyanto, Wignyanto; S., Bernardus Endi
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This objective of the research was to know the ability of waterlettuce to decrease organic and inorganic materials in liquid waste of leather tanning, to know detention time needed by waterlettuce in decreasing organic and inorganic material, and to know the effectiveness of waterlettuce as biofilter compared to Eichhornia crassipes.  The research used completely randomized design with ten treatments (based on 10 days planed-detention time), with three replication.  Purified liquid waste was analyzed including pH value, BOD, DO, TSS and chromium content.  The data was analyzed using Test F on 5% significant level and Turkey Test.  Effectiveness analysis was used to know the range of waterlettuce effectiveness compared to Eichhornia crassipes. The results showed that waterlettuce (Pistia statiotes L.) as biofilter in liquid waste of leather tanning decreased pH value 39.25 %, BOD 67.05%; DO 72.24%, TSS 60.31%, and chromium content 74.51%.  Detention time of waterlettuce in decreasing organic and inorganic material in liquid waste of leather tanning was ten days.  Effectiveness of Waterlettuce as biofilter in liquid waste of leather tanning to decrease organic and inorganic is 99.33% of pH; 100.65% of BOD; 119.70% of DO; 10.16% of TSS and 103.05% of chromium content.Keywords: effectiveness, waterlettuce, biofilter, detention time
Isolation of Lactic Acid Bacteria from Cabbage and Their Potensial Inhibition to Pathogenic Bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, dan Salmonella thypimurium) Purwohadisantoso, Kristian; Zubaidah, Elok; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Today, the growth of food industries has encouraged significant role of lactic acid bacteria for food processing such as for producing antibacterial agent. Cabbage is one of lactic acid bacteria sources.  However, the pathogenic bacterial inhibition capability of lactic acid bacteria isolated from cabbage is still unknown.  Also its ability to produce bacteriocin has not been elucidated.  This research is aimed to isolate and to confirm lactic acid bacteria from cabbage, as well as to study their ability to inhibit certain pathogenic bacteria.  The results showed that there were 8 lactic acid bacteria isolates wuth characteristics as follow: the morphology was round, white color, and classified as positive gram bacteria, negative catalase test, not capable to produce gas.  They were supposed as homofermentatitive lactic acid bacteria. All of isolates could inhibit the growth of Staphylococcus aureus, Eschericia coli, Listeria monocytogenes, and Salmonella typhimurium. K512 isolate had the highest capability to inhibit the growth of Eschericia coli (inhibition diameter of 11.53 mm) and Salmonella typhimurium  (inhibition diameter of 11.60 mm).  K45 isolate had the highest ability to inhibit the growth of Staphylococcus aureus  (inhibition diameter of 10.53 mm). K41 isolate had the growth inhibition capability to Listeria monocytogenes  (inhibition diameter of 11.67 mm). Bacteriocin producing test showed that all of the isolates had no growth inhibition to four tested pathogenic bacteria.Keywords: isolation, lactic acid bacteria, antimicrobial activity, bacteriocin
The Cropping Pattern Design for Irrigated Area (Case Study in Molek Irrigation That Using Solver Program) Rahadi, Bambang; Hastari, Sri
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The Molek irrigated area is watered from Blobo dam with discharge range 6811.106 1/s to 7563.470 1/s that watering farming area of 3974 ha, with the labor of 33219 HP/periode and the tractor power of 48619 HP/period.  The water availability, labor, and land area are limited resources, therefore it is the reason why the optimum management is needed to gain maximum profit.  Solver program that is set in extention microsoft exel can be used for optimation.  The aim of this research is to find out optimalization cropping pattern and maximum profit of the the limited water availability, labor, and land area.The study showed that Molek irrigated had optimum cropping pattern as followed: (1) Paddy¬-paddy-paddy cropping pattern was 3400 ha, paddy-paddy-palawija was 305 ha, suger cane was 49 ha, (2) The maximun profit of the three patterns was Rp. 115.196.679.500, (3) The water availability and labor in Molek irrigated was sufficient for the pattern of paddy-paddy-paddy of 3400 ha.Keywords: optimation, cropping pattern, water availability
The Optimization of NaOH and Cassava Starch Concentration on The Quality of Art Paper from Banana Leaves Sucipto, Sucipto; Wijana, Susinggih; Wahyuningtyas, Erly
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The main purpose of this research was to find out the optimum concentration of NaOH and cassava starch on the production of art paper from the banana leaves. The central composite design in Response Surface Methodology was used with two factors i.e. NaOH (b/v) and cassava starch concentration, and 5 times repetition at central point.  The data was analyzed using design expert DX7.0.3, the organoleptic test used t-test, and financial analysis was conducted on HPP, BEP, PP, and NPV. The result showed that NaOH and cassava starch concentration affected the tearing strength value and tensile strength. The optimum process reached on NaOH concentration of 0.50% b/v and the cassava starch concentration of 0.39% b/v.  The organoleptic test showed that most of the panelist preferred paper appearance and the thickness.  By the investment of Rp. 45.9198.419,00 and 500 sheets production capacity per day, the HPP value was Rp. 427,92.  With the selling price of Rp. 599,06 per sheet, the financial analysis was as followed: BEP was 47.514,38 sheet that equal to Rp. 28.465.353,32 or 32.99%; PP was 2 years 11 month and 6 days,  and NPV was Rp. 56.474.249,06.Keywords : art paper, banana leaves,  optimization,  financial analysis
Application of Dried Mixed Culture (Lactobacillus plantarum, Lactobacillus fermentum and Sacchromyces cereviceae) in maize and sorghum fermentation Putri, Widya D.R.; Widyaningsih, Tri Dewanti; Ningtyas, Dian Widya
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Whole cereal-based products, i.e maize and sorghum have a beneficial effect on health, but they also contain high level of phytate and tannin that defined as anti-nutrition which could affect protein digestibility.  The quality of protein can be improved by fermentation, as natural fermentation or with pure culture.  Dried culture containing lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum) and khamir (Saccharomyces cereviceae), is potential for cereal fermentation to decrease anti-nutrition compounds and to increase protein digestibility of cereal based product. The main objective of this research was to know the effect of applying dried mixed culture of L. plantarum, L. fermentum, and S. cereviceae on maize and sorghum flour fermentation, and to determine the effect of maize and sorghum flour fermentation on protein digestibility, antinutrition components, and other chemical and physical characteristics. The result showed that the mixed dried culture increased protein digestibility of fermented maize and sorghum flour, from 48.23% and 38.44% to 89.31% and 91.00%, respectively. Phytic acid content of maize flour decreased 43.14%, and tannin content of sorghum flour decreased 74.84%. Weaning food was made from fermented maize and sorghum flour had energy of 160 kcal for consumption of 40 g/day (for a 6 – 12 month child), and 312.5 kcal for consumption of 76 g/day (for a 13 – 24 month child).Keywords: dried mixed culture, maize fermentation, sorghum fermentation, antinutrition, protein digestibility
The Study on Liquid Soap Production from Recycled Frying Oil (The Effect of Mixing Time and Water:Soap Ratio on the Quality) Wijana, Susinggih; Soemarjo, Soemarjo; Harnawi, Titik
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study is to find out the best combination treatment of the processing of liquid soap from recycled frying oil.  The process step of refining was as follow: steaming with ratio water to oil of 1:1 (w/w), neutralization with NaOH 4N, and bleaching with bentonit 0,84% (w/w).  The factorial experiment was employed by Randomized Block Design,  mixing time (60, 90 and 120 minutes) was the first factor, and water/soap ratio (2:1; 3:1 and 4:1 w/w) was second factor. Analysis on the product included pH, residual of free alkali, foam ability, viscosity, fatty acid total, and the  sensory evaluation was conducted on the appearance, viscosity, foam ability, astringency, and aroma. The results showed that the best combination treatment achieved by mixing time of 90 minutes and water/soap ratio of 2:1 w/w.  The liquid soap had characteristics of pH value of 10.07, residual free alkali of 0.03%,  foam ability of 2,03 cm, viscosity of 5.20 cps, and residual fatty acid of 8.60%, and  the organoleptic evaluation indicated that the product had the preference of appearance of 3.27 (neutral), viscosity of 2.97 (less preferred), foam ability of 2.4 (less  preferred), astrigency of 3 (neutral), and aroma of 3.87 (neutral).Keywords: liquid soap, mixing, water/soap ratio, recycled frying oil, refining
Detoxification of Gadung Tuber (Dioscorea Hispida denst) by Heating and Acidification in Flour Processing Syafi'i, Imam; Harijono, Harijono; Martati, Erryana
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Gadung (Dioscorea hispida dennst) is a starchy tuber that contains poisoneous compounds, which is cyanide compound.  Therefore its diversification products are limited.  Only crispy fried chip of gadung product is found in the market.  Proper processing should be developed to eliminate the poisoneous compounds and to produce gadung flour which has many applications.  The aim of this research was to find out an optimum pH and duration of heating to eliminate poisoneous compounds in fresh gadung in flour making process.  It was suggested that heating and ph adjustment could activate endogenous enzymes that responsible for hydrolysis of cyanide compounds into free cyanide.  This research used Randomized Block Design with 2 factors.  The first factor was pH (4; 4.5; and 5), and the second factors was incubation time at 450C for 1, 3, and 5 hours.The result showed that incubation time and pH gave significant effect (α = 0.05) on gadung flour.  Incubation time gave significant effect on moisture content, cyanide content, flour yield, sugar total content, hygroscopicity, and ash content.  Meanwhile, pH value gave significant effect on cyanide and fiber content.  Interaction of the two treatments gave significant differences effect on cyanide content.  The best treatment based on physico-chemical parameter of gadung flour was 5 hours of incubation and pH 5.  It had flour characteristics as follows: 11.26% of moisture content; 19.95 ppm of  cyanide content; 67.2% of starch content; 5.35% of sugar total content; 1.85% of fiber content; 3.66% of ash content; 2.59% of hygroscopicity; 9.9% of yield, and 74.91% of brightness valueKeywords: yams flour, cyanide acid, endogenous enzyme

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