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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 9 Documents
 1 
Search results for , issue "Vol 11, No 2 (2010)" : 9 Documents clear
Synergistic Hydrolysis of Arrowroot (Marantha arundinaceae L.) Starch by -Amylase, Glucoamylase, and Pullulanase for Glucose Syrup Production Yunianta, Yunianta; Sulistyo, Tri; Apriliastuti, Apriliastuti; Estiasih, Teti; Wulan, Siti Narsito
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purified -amylase, glucoamylase and pullulanase were used for hydrolysis of arrowroot starch (Marantha arundinaceae L.) a local tuber from Indonesia. This arrowroot starch is a potential source for glucose syrup production. The amylolytic activities of α-amylase, glucoamylase (from Aspergillus niger) and pullulanase (from Bacillus licheneformis) were 90 KNU/g, 260 GAU/g and 390 ASPU/g, respectively. These enzymes were used to study their synergistic effects on the hydrolysis of arrowroot starch to glucose syrup. We have studied the effect of α-amylase concentration (0.025%, 0.045%, and 0.065% (w/w)) and incubation time (1 hour, 1,5 hours, and 2 hours) during liquefaction process that was combined with 24 hours of saccharification process using 0.08% (w/w) dextrozyme (mixture of glucoamylase and pullulanase) in the glucose  syrup production.  This experiment showed that 1.5 hours of liquefaction process using 0.045% (w/w) of -amylase produced 24.64% of reducing sugar and 91.80 of dextrose equivalent.  The second experiment was focused on the determination of saccharification process, where 1 hour liquefaction process using 0.045% (w/w) of -amylase was combined with saccharification process using dextrozyme. In the saccharification process,  a various dextrozyme concentrations (0.04, 0.06, and 0.08 % (w/w)) and incubation times (24 hours, 48 hours, 72 hours) were studied in relation to glucose syrup production.  It was showed that 0.08% (w/w) of dextrozyme and 24 hours of incubation time gave the best result on glucose syrup with 24.88% of reducing sugar and 92.14 of dextrose equivalent.Keywords: arrowroot, -amylase, dextrozyme, liquefaction, saccharification, glucose syrup
Shelf Life Study of Seasoning Using Accelerated Shelf Life Testing (ASLT) Method Based on Critical Moisture Content Approach Budijanto, Slamet; Sitanggang, Azis Boing; Silalahi, Beti Elizabeth; Murdiati, Wita
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

There were six kinds of seasoning analyzed in this study. Two kinds from beef flavor, two kinds from chesee flavor, one kind from corn flavor, and one kind from chicken flavor. Shelf life determination employed ASLT method based on critical moisture content approach. Using modification of Labuza’s equation in two different temperature values (25oC, 38oC, RH 70%) and in respect of packaging information (k/x, A, ∆P), the shelf lives of those seasonings were morethan one year. Precisely, the shelf lives of the seasonings with the storage conditions of 70% of RH and 25C was between 2429 days up to 4730 days. Whereas the shelf lives of the seasonings in the same relative humidity value and at 38oC was between 1161 days up to 2261 days. Application of high storage temperature was proven to shorten the shelf life stability of those seasonings.Keywords: shelf life, seasoning, Accelerated Shelf Life Testing (ASLT), Labuza
Study on Different Fermentation Condition and Inoculum Concentration in Snake Fruit Vinegar (Salacca zalacca) Production Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of producing snake fruit vinegar was to obtain high quality vinegar and improve the effectiveness of first material. This research was aimed to know the effect of alcohol fermentation condition (aerobic and anaerobic) and the effect of inoculation concentration with the Backslop method to the physical, chemical, and sensory characteristics of snake fruit vinegar.This research use Factorial Randomized Block Design with 2 factors, snake fruit vinegar concentration (10%; 15%; 20% b/v) and different fermentation condition (aerobic and anaerobic) with 3 replications. The result of this research showed that fermentation condition during alcohol fermentation and different inoculum concentration gave the significant effect on total acid content and the other parameters.  Meanwhile the interaction of both factors did not give significant effect.  Anaerobic condition during alcohol fermentation gave the best resultKeywords: snake fruit vinegar, aerobic, anaerobic, Backslop method, alcohol fermentation
Stability of Red Color Rosella Extract for Food and Beverage Colorant Winarti, Sri; Firdaus, Abdurrozaq
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Natural dye (pigment) is naturally present in plants and animals. Natural dyes can be classified as green, yellow, and red. Red dye obtained from extract of rosella flowers is very potential as food and beverage colorant. However, the suitable solvents for extraction and the stability the extract to pH, sugar, salt, heating and in some foods and beverages was still unknown.  The purpose of this study was to determine the most suitable solvent for the extraction of red pigment in flower calyx and to know the stability of the extract on various conditions.  The study consisted of two steps: rosella pigment extraction with water : acetic acid : ethanol in ratios of 1:0:0, 2:1:2, 1:0:1, and 2:0:1; and the test of color stability of red rosella on various pH, sugar, salt, heating temperature, heating time, that resemble to food products or beverages.  The results showed that the best treatment was extraction of dyes with solvent water: acetic acid: ethanol = 1:0:0 that produced extract with anthocyanin content of 3.07%. Red colorant from rosella extract is less stable to pH changes.  The changes in sugar levels was stable at up to 50%, stable in salt levels up to 10%, less stable at temperatures up to 100 °C and heating time up to 90 minutes.Keywords: red color, stability, rosella extract
Planning of the Ergonomic Seat for Four Wheel Tractor Based on Anthropometry Lutfi, Musthofa; Anam, Khoirul; Hidayah, Titik Nur
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Seat is a dominant factor in increasing the healthy and safety for four-wheel tractor operator.  Therefore it is needed to be designed to suit the Indonesian people body’s dimension in general. This study was done to measure the body’s dimension of 100 students at the age of 19 to 30 years old. The data collected from this sample were: genuflection height data, shoulder’s height to sitting position data, pelvis width data, the distance of genuflection to the base data, the distance of the curve central point of vertebrate, and the weight of body in sitting position. The result of this study shows that: the present height of tractor seat base is 35 cm, while the proposed height is 39 cm. The present length of seat base is 34 cm while the proposed length is 51 cm. The present width of the seat base is 34 cm while the proposed width is 41 cm. The present height of back of the seat is 27 cm while the proposed height is 64 cm. The present width of back of the seat is 40 cm while the proposed width is 50 cm. The proposed curved of the back is 33 cm. The load can be resisted is 53 kg. Keywords: anthropometrics, tractor, ergonomic
Determination of Oil and Garlic Chips Deterioration Rate during Vacuum Frying (Study on Engineering Aspect) Yuniarto, Kurniawan; Sumarsono, Joko; Maryati, Sri; Alamsyah, Ahmad
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Garlic was fried continually with vacuum frying equipment using temperature 85C and ratio of garlic to oil of 1/10 (w/v) for 15 hours. Frying time was 75 minutes for each with final yield of garlic chips was 0.35, final moisture content of 4.2%, and final oil content of 32.6%. Physical and chemical characteristics for oil and garlic chip deterioration based on alysin content showed that the alysin content of garlic chips was 1.99-2.65 times fresh garlic with decrease constant was 0.04 hour-1.  Free fatty acids formation was 0.0184% hour-1 with free fatty acids range 0.029-0.058%.  It was below standard value of free fatty acid i.e. 0.5%. Peroxide value formation was -0.11mek kg-1 hour-1 with peroxide value ranged 9.5514-10.6642 meq kg-1. It was also below standard value of 50 meq kg-1.  Carotene deterioration was 0.0184% hour-1 with its content ranged 0.029-0.058%, that still below standard value 0.5%.  Fatty acids formation was 0.0184 % hour-1 with carotene range between 6.05-11.44% per 100 gram. Frying oil lightness value ranged 46.6-48.5, redness value ranged 16.7-18.8, and yellowness value ranged 20.0-24.6. Lightness decreased with decreasing rate constant of 0.036 hour-1, redness 0.013 hour-1, and yellowness 0.17 hour-1. Garlic chip lightness value ranged 56.0-58.1, redness value ranged 20.9-27.5. and yellowness value ranged 29.9-32.1. Lightness of garlic chip decreased with rate constant of 0.017x2 + 0.218x, redness of 0.023x2 - 0.331x, yellowness of -0.083x2 + 1.2x. Correlation between peroxide deterioration of oil to garlic chips was 0.65, correlation between free fatty acid deterioration of oil to garlic chip was -0.78, correlation between lightness of oil to garlic chip was -0.75, correlation between redness of oil to garlic chip was -0.89, and correlation between yellowness of oil to garlic chip was -0.68. This result showed that oil life cycle was 150 hours.Keywords: vacuum frying, garlic chip, deterioration rate, carotene, alysin, correlation
Scaling Up of Liquid Soap Production from Recycled Frying Oil Wijana, Susinggih; Purnomo, Dodyk; Taslimah, M. Y.
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study was to know the effect of the increasing volume in saponification process on the 88 l reactor on the soap quality and efficiency of the process. The experiment consisted of 2 sub-experiments. The first sub-experiment was the factorial experiment with 2 factors, the time of stirring (60, 90 and 120 minutes) and the ratio of water to soap (2:1; 3:1, and 4:1 w/w). The second sub-experiment was scaling up with mixed material volume of 5, 15 and 25 liters.  The effectiveness index showed that the best soap quality for laboratory scale obtained at 90 minutes stirring time and ratio of water to soap of 2:1 (w/w).  Meanwhile, scaling up showed that the increasing volume tended to decrease the quality of the product, although it still met the industrial standard of liquid soap.Keywords: scaling up, recycled frying oil, liquid soap
Study on Form, Drainage Network, and Watershed Hydrograph by Using SIMODAS (Case Study on Sabu Island - Nusa Tenggara Timur) Wirosoedarmo, Ruslan; Haji, A. Tunggul Sutan; Pramesti, Erlita Meidya
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Watershed management includes the identification of linkages between land use, soil, and water; between the upstream and downstream area; and a system in the hydrology which consists of the system input and system output. The system output from one river basin system is the flood discharge river which is the integrator that influenced by catchment area. River flood discharge is affected by wheather Watershed acts as a regulator of the process especially in terms of hydrology.  Hydrograph form, in general, is strongly influenced by the nature of the rainfall, the length of the main stream slope, the direction and shape of the watershed.  Research was conducted in Sabu Island, Nusa Tenggara Timur. The method used was the spatial analysis and flood hydrographs. Data processing was done by displaying spatial data in Arc View to perform the cutting process Daieko watershed, Ladeke and Rainkore. Then, it was processed in data Elevetion Model (DEM) of each watershed by Arc View.  The results showed that Ladeke Watershed is the most potential to flooding from the Daieko and Rainkore with the flood peak was always high. Form of bird feathers watershed flood peak discharge value was small with relative long time. Form a broad basin with a river pattern of spread (radial) tended to produce values of flood peak discharge. Radial form of the most sensitive watersheds and smallest form parallel to the change of land was due to increasing flood discharge.Keywords: shape of watershed, the hydrograph, SIMODAS
Engineering Simulation Model of Paralel Type Heat Exchanger in Tomato Juice Pasteurization Komar, Nur
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Heat exchanger for pasteurization model was developed by making energy balance based on volume control. The model was solved with numerical method and the exact solution as the value of comparison of numerical methods. The distribution of variable temperature (T) at specific points along the pipeline both in the heating pipe (the pipe to be heated) was determined.  N1 = (U0. .D0/mh.Cph) was used as heaters constants, N2 = (Ui. .Di/mc.Cpc) as fluid flow parallel to the juice, and M1 = (Ui. .Di/mc.Cpc) as fruit juice constant heating. All equations were then solved by Runge Kutta 4th order equation which is commonly used in the engineering analysis. Runge Kutta equations that have a variation of the error ( x)4 can be use equation  Ti + 1 = Ti + (K1 + 2K2 + 2 K3 + K4)/6.  The value of Ti+1 was the temperature at one point to i+1, while Ti was the temperature of the previous point (i).  Tests were conducted in parallel simulation program menu with the following data: Cp = 4.18 kJ/kg C, Cp fruit juice = 4.007 kJ/kg C, hh = 0.1597 W/m2 C, mk = 0.023 kg/s, Do = 0023 m, mc = 0016 kgs, hc = 0.1575 W/m2 C,  Di = 0.02 m, L = 4 m, dx = 0.2, x0 = 0, TH0 = 100 C, Tc0 = 20 C.  The result showed that the value of M1 was 0.154355 and N2 was 0.58802, which remained the big distribution of temperature that would provide a rapid rise and constant. The value of N1 = 0.198792 was fixed with a smaller value that obtained by rapidly rising temperature distribution and constant at N2. In contrast, N1 or N2 value was very small to reduce the heat and the fluid flow rate constant value would be longer achieved.Keywords: heat exchanger, pasteurization model, volume control

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