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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
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Search results for , issue "Vol 11, No 1 (2010)" : 8 Documents clear
Low Temperature Crystallization for Vitamin E Concentrate Preparation from Palm Fatty Acid Distillate: Study on Solvent Type Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Palm Fatti Acid Distillate (PFAD) is one source of natural vitamin E enrich with tocotrienol.  This research aimed to aplly low temperature solvent crystallyzation in vitamin E concentrate preparation from PFAD.  The advantage of this method is simple and low temperature use.  The crystallized PFAD fraction was unsaponifiable fraction from saponification process.  The elucidated factor was solvent type.  The result showed that PFASD contained vitamin E comprised of  tocopherol and ,  ,  tocotrienol and the major component was fatty acids.  The saponification process decreased free fatty acid content and increased vitamin E concentration.  The solvent type affected the characteristic of vitamin E concentrate including the concentration of vitamin E, antioxidant activity, free fatty acids content, and yield.  The most suitable solvent was hexane due to its non polar characteristic.Keywords: low temperature crystallization, vitamin E concentrate, palm fatty acid distillate
Study on Antioxidant Activity of Fermented Rice Bran and Skim Milk by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum J2 and Lactobacillus casei) Zubaidah, Elok; Aldina, Nawa; Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran is a by product from rice milling that contains more than 20% of dietary fiber, mostly composed of insoluble fibers. Rice bran also contains antioxidants in high level such as tocopherol, tocotrienol, oryzanol and phenolic. More than 1% of these phenolic antioxidants are covalent bounded with insoluble fibers in rice bran that lowers the bioavailability of phenolic. To increase the bioavailability of phenolic antioxidants, microorganisms such as LAB (probiotic) that can produce enzyme to degrade fibers are used.  In this research skimmed milk is also used to compare the antioxidant activity in milk based and rice bran based probiotic products.Randomized Block Design was used with 2 factors, type of substrats in 2 level (rice bran and skimmed milk) and type of isolates in 2 level (L. plantarum J2 and L. casei).  The resulted data then were analyzed using ANOVA (?=5%) and differential test BNT (?=5%).  The results of this experiment showed that indigenous probiotic isolate L. plantarum J2 was more effective to increase the antioxidant activity compared to L. casei in fermented rice bran.  It was because L. plantarum J2 could degrade fibers and increase bioavailability of phenolic antioksidant within 12 hours fermentation.  The best treatment was fermented rice bran media with indigenous isolate L. plantarum J2.  The best treatment had caharacteristics as followed: LAB total amount of 3.68.1011 cfu/ml, total acid of 1.053%, pH of 3.93, insoluble fiber content of 1.20%, total of phenolic cintent of 52.07 ppm, and antioxidant activity of 88.86%.Keywords: indigenous LAB isolate, rice bran, total phenolic, antioxidant actvity
The Extraction of Natural Liquid Red Colorant Containing Antioxidant from Rosella (Hibiscus sabdarrifa L) Calyx and Its Aplication in Food Products Isnaini, Lailatul
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This experiment was aimed to determine the optimum proportion of rosella calyx : water and extraction temperature on the physicochemical characteristics including antioxidant activity of the pigment extract. Finally, the research was also aimed to determine the possibility to use roselle extract as food colorant in some products. This experiment consisted of two steps. The first step was extracting colorant of rosella calyx using factorial Completely Randomized Design. The first factor was the proportion of rosella calyx and water consisted of three levels (1:3, 1:5, 1:7 (b/v)). The second factor was extraction temperature consisted of three levels (40°C, 50°C, 60°C). The combination of those treatments was conducted in triplicate. The second step was the application of rosella extract in certain type of food products (mangkuk cake, lapis cake, agar pudding, and syrup).    The result showed that the best treatment was obtained from the ratio of rosella calyx:water 1:3 (b/v) and extraction temperature 40°C. The treatment significantly affected 5%) the total acid content, pH, total anthocyanin content, antioxidant activity, yield, color (L+, a*). The best treatment gave physical and chemical characteristic of the extract of rosella calyx as follow total anthocyanin content of 19.092 mg/100 ml, antioxidant activity of 53.68%, total acid of 1.26%, pH of 2.23, yield of 55.88%, lightness of 26.23, and redness of 32.88.  While the best treatment based on sensory evaluation of food product using rosella calyx as a colorant extract was agar pudding.Keywords: rosella calyx, antioxidant, natural liquid colorant, extraction
Study of Un-slaughtered Chicken Carcass: Organoleptic Changes and Bacterial Growth Pattern Yulistiani, Ratna
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Un-slaughtered chicken are haram to consume but still exist according to economic motivation of some people.  Un-slaughtered chicken are still available in the market due to mortality during chicken growth also in transportation before slaughtering. Un-slaughtered chicken have different characteristics to fresh chicken carcass such as green stomach color, meanwhile it is very difficult to differentiate organoleptically as if the un-slaughtered chicken were processed directly.  The purpose of the study was to define the difference between fresh chicken carcass and un-slaughtered chicken carcass through organoleptic detection including color, smell, and texture of chicken carcass after refrigerating, freezing, boiling, frying and without treatment.  Also it was aimed to detect early deterioration test by Postma, bacterial growth pattern, and identify the dominant bacteria.  The result showed that there was no organoleptically difference between fresh and un-slaughtered chicken carcass after 0, 1, and 2 hours refrigeration, freezing, boiling, frying, and without treatment.  Bacterial growth pattern in the fresh and un-slaughtered chicken carcass were almost similar after 1 hour storage.  There was different bacterial growth pattern.  The un-slaughtered chicken carcass deteriorated faster.  Two, 3, and 4 hours stored un-slaughtered chicken carcass had higher number of bacteria and faster bacterial growth.  Escherichia coli dan Staphylococcus aureus were the most common bacteria in un-slaughtered chicken carcass.Keywords: un-slaughtered chicken carcass, organoleptic changes, bacterial growth pattern
Red Snapper Fish Supplier Analysis Based on Vendor Perfomance Indicator with Analytical Hierarchi Process Mustaniroh, Siti Asmaul; Santoso, Sri Maryani; Oktora, Etyka Dwi
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

PT. Inti Luhur Fuja Abadi is one company that specializes in freezing fish. The role of suppliers to increase performance production is well known. This factory has some problems i.e. delivery delay of raw material, low fish quality, and bad response. Evaluation is needed to determine good performance of supply.  The aim of this study is to evaluate the performance of suppliers based on VPI with AHP method. The performance evaluation conducted in 6 red snapper suppliers. The results showed that the suitability of raw material sensory quality to company quality standard and the ability to supply the red snapper with consistent quality had the greatest weight value of 34%. Other VPI showed the price of the suitability of suppliers to company standard of 13.44%, price fluctuation of 2.56%, time of the arrival of 5.85%, flexibility in delivery schedule of 0.72%, delivery accuracy of 2.43%, response to complaints of 5.88%, and response to demand changes of 1.12%. Supplier performance rating based on performance evaluations was respectively Supplier A (25.08%), Supplier C (21.3%), Supplier E (17.43%), Supplier B (15.06%), Supplier D (11.01%), and Supplier F (10.25%).Keywords: supplier, Vendor Performance Indicator, Analytical Hierarchy Process
Urea Crystallization Optimization of Oil from Lemuru (Sardinella longiceps) Meal Processing by Product for Concentrate ω-3 Fatty Acids Preparation Estiasih, Teti
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Oil from lemuru meal processing by product is a potential and an abundant source of ω-3 fatty acids. This oil can be processed to be ω-3 fatty acids concentrate. Urea crystallization is a method for producing high content of ω-3 fatty acids concentrate. Production of ω-3 fatty acids concentrate from lemuru oil was optimized. Central composite design of response surface method was employed as experimental design with two variables, urea-to-fatty acids ratio and crystallization time toward response of EPA+DHA content.  The result showed that quadratic regression model was suitable to explain the interaction between both variables toward response of EPA+DHA content whereas urea-to-fatty acids ratio was optimum at 2.59:1 and crystallization time was optimum at 24 hours 18 minute.  EPA+DHA content of ω-3 fatty acids concentrate in optimum condition was verified and showed the value was 57.90%, recovery yield was 34.7%, which was increased 2.51 times compared to original lemuru fish oil.  Optimum ω-3 fatty acids concentrate quality met the International Association of Fish Meal Manufacturer (IFOMA) standard except for copper concentration.Keywords: optimization, oil from lemuru meal processing by product, urea crystallization, EPA+ DHA content
The Application of Fuzzy Logic for Quality Assessment of Fresh Milk Santoso, Imam; Wijana, Susinggih; Pratiwi, Widya Hari
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The quality assessment of raw material fresh milk in PT XXX was carried out organoleptically, physico-chemically, and microbiologically.  The assessment included some variables and determinations of parameter as main problem. The aims of this study were to determine quality parameter for assessing with fuzzy logic to increase accuracy of fresh milk quality. The analytical method used was Fuzzy Inference System Mamdani with Matlab program. The stage was carried out such as: variable appointment and forming of fuzzy set, appointment of membership function, appointment of fuzzy rule, and defuzzyfication to get the output in the form of numeral of domain of fuzzy set.  As a result, quality assessment of fresh milk with fuzzy logic consisted of 6 variables, were color, taste, odor, pH, protein, and the resazurin.  The range of this quality assessment was 1-9, that 9 was the highest value.  The result of analysis with fuzzy logic showed that the best defuzzyfication method was MOM (Mean of Maximum). Parameter of quality assessment with fuzzy logic for accepted fresh milk was 5.5 to 9, and below that value fresh milk will be rejected or returned to supplier.Keywords: fuzzy logic, quality assessment, fresh milk
Cane-Scale Queuing System Modelling at PG Pandjie Situbondo Purwaningsih, Isti; Effendi, Usman; Rizqi, Muhammad
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Research was aimed to develop the cane-scale queuing system at PG Pandjie, Situbondo, and to find good solution to fix the waiting line problem.  Based on this research the queuing model that used in cane scale is (M/M/1):( FIFO/∞/∞) with arrival rate (λ) 84 truck/hour, service rate (µ) 39 truck/hour, and average waiting time in the system is 7 hours and 3 minutes. To improve this system performance, there are 3 alternative, first alternative is to decrease the service time.  Therefore, the service rate will increase to 45 trucks per hour. This alternative will decrease average waiting time in the system to 5 hours 45 minutes. Second alternative is to add a service facility. This alternative will decrease average waiting time to 47 minutes. Third alternative is combining the first alternative and second alternative. Average waiting time in the system decreases until 11 minutes if this alternative is implemented. Based on utility factor and probability, costumer must wait.  The best alternative to solve the waiting line problem in cane scale station is third alternative.  This is due to this alternative has utility factor that equal than 1 and the probability for costumer to wait is smaller than the other alternative.Keywords: cane-scale station queuing system, modelling, utility factor

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