cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
jurnal.teknologi.pertanian@gmail.com
Editorial Address
Jl. Veteran Malang 65145 Indonesia
Location
Kota malang,
Jawa timur
INDONESIA
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.
Arjuna Subject : -
Articles 9 Documents
 1 
Search results for , issue "Vol 12, No 1 (2011)" : 9 Documents clear
Application of Six Sigma on Product Quality Identification at The Small Scale Apple Chip Industry: Processing Aspect Sukardi, Sukardi; Effendi, Usman; Astuti, Diyah Ayu
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (381.388 KB)

Abstract

The objectives of the research were to measure the capability of frying and spinning, to calculate the sigma value in frying and spinning, and to analyze the factors causing the unsuitability of chips form to specification, and to recommend quality improvement at chips industry.  Descriptive research was used with six sigma approach. The quantity of samples was 100 units in 20 observations.   The stages of this research were defining (determining CTQ), measuring (measuring the process capability and calculating sigma value), and analyzing (analyzing the defect cause) stages.  In defining stage, the product defect in crushed chips after spinning was 32.5%.  In measuring stages, the process capability measurement obtained Cp (process potential index) of 0.64 and Ppk (process capability index) value of 0.49, and sigma value of 2.11.  In analyzing stage based on fishbone diagram, the causing factors of crushed chips were machine, man, and method. Recommendation to reduce defect was by periodically worker evaluation, SOP, and re-analysis the maintenance schedule.Keywords: apple chip, product defect, sigma value
Damage Level Determination of Mango on Simulation Transport Position, Operated on Various Vibration Nugroho, Wahyunanto Agung; Lutfi, Musthofa; Prasetyo, Dedy Dwi
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.056 KB)

Abstract

The objective of this research is to know the influence of vibration on the physical condition of the fruit as well as to determine the best position of mangoes during transportation. The method used in this research was by performing physical tests of mangoes using a transportation simulation process. The benefit of this research is finding the most effective way to reduce damage during transportation.  This research was using the experimental method with two treatment; i.e. vibration in three levels (2, 3 and 4 cm) and mangoes position as well. The physical condition analysis was emphasized on the fruit pressure value. The result was indicated the significant different between the fruit pressure value before and after transport simulation. The biggest value is vertical position with the former stem below (Va). However, there are no significant difference between upper layer and bellow layer of fruit position.Keywords: gadung mango, physical damage, transport position, vibration
Therapy of Endogenous Thrombolysis with Dietary Natto Based on Inferior Local Beans in Atherogenic Rat (Rattus Norvegicus) Model Kholis, Nur; Yanti, Veni Ardini Dewi
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.844 KB)

Abstract

Natto is a fermented food from soybean that produce nattokinase enzyme with high thrombolitic activity. Soybean as raw material for making natto, however is a kind of superior bean which is 68% of national necessary come from imported soybean. Therefore, we need to explore the potency of inferior local beans i.e. brown cowpea, white cowpea, and “komak” bean as soybean substitute for making natto. The aim of this research was to study the effects of using inferior beans as substrate of natto fermentation on in vivo thrombolytic activity. The result showed that diet of natto from inferior beans were significantly different (P<0.05) on decreasing of serum cholesterol, serum MDA (malonaldialdehide), foam cell of aorta, and on increasing of endothelial cell of aorta compared to atherogenic rats group without natto diet. However, it was not significantly different (P>0.05) on all parameters compared to soy-natto diet (product control). It means that inferior beans were able to substitute soybeans as raw material for making a functional natto. White cowpea natto showed the best thrombolytic activity in atherogenic rats among other inferior beans with the highest nattokinase activity of 86.4 FU/g.Keywords: thrombolysis therapy, natto, inferior beans, atherogenic rat
Consumer Perception on Quality of Bakpao Telo with Importance – Performance Analysis Method Santoso, Imam; Mulyarto, Aunur Rofiq; Maharani, Sukma
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.434 KB)

Abstract

Consumer perception on food quality is a key factor for success in food industri development.  Many factors influence consumer perception on food quality. The purpose of this research was to identify the attributes of food product and evaluate it’s performance to find out attributes based on consumer perception. The respondent in this research was the consumer that bought and consumed bakpao telo in Sentra Pengembangan Agribisnis Terpadu (SPAT). The sampling technique used accidental sampling with a number of sample is 75 people, based on linier time function. The analysis of data used Importance–Performance Analysis. The result of this research showed that shape of product, quality of service, advertisement and promotion, and expired date of the product, registered in Departemen Kesehatan, halal guarantee, texture of bakpao, flavor variation of product, flavour of product, guarantee of safety product  and nutrition were the key atributes of bakpao telo quality.Keywords: perception, bakpao telo, importance–performance analysis
Comparison Study on E. coli Inactivation and Physical Changes of Thermal and Non Thermal Processing using PEF (Pulsed Electric Field) in Fresh Milk Pasteurization Hawa, La Choviya; Susilo, Bambang; Susilo, Bambang; Jayasari, Natalia Eka; Jayasari, Natalia Eka
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.77 KB)

Abstract

The objectives of this research were to determine the lethal rate of E. coli and to analyze the density, moisture content, viscosity, boiling point, freezing point, and color changes in non thermal pasteurization (pulsed electric field), thermal pasteurization (heat treatment), and combination of both in fresh milk.  Experimental-descriptive method with 2 factors was used in this research. First factor was voltage (20, 40, 60, 80 and 100 kV) and second factor was type of pasteurization (non thermal, thermal, and combination thermal-non thermal). Pasteurization time was 60 second and each treatment was replicated three times. The results showed that the highest E. coli inactivation was combination of thermal and non thermal pasteurization i.e 2.5 log cycles. Physical attributtes (density, moisture content, viscosity, boiling point, freezing point, and color) of milk that treated by non thermal pasteurization and combination did not change significantly after pasteurization compared to fresh milk.Keywords: thermal and non thermal pasteurization, lethal rate, physical attributtes
Application of Optimal Preventive Replacement Age Model to Determine Replacement Schedule For Dumping Grate Component on Boiler Machine (Case Study at Rejo Agung Baru Sugar Factory Madiun) Dania, Wike Agustin Prima; Purwaningsih, Isti; Purwaningsih, Isti; Purwaningsih, Isti; Aristiono, Fajar Andy; Aristiono, Fajar Andy; Aristiono, Fajar Andy
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.478 KB)

Abstract

Rejo Agung Baru Madiun is one of big sugar companies in East Java. One of the problems in this factory is delayed of production process caused by machine damaged. Based on preliminary survey, it showed that boiler machine is regularly damage and has the highest downtime. Moreover, component that influences the damage of boiler machine is dumping grate component. The main purpose of this research is to determine optimal replacement schedule that has minimum downtime and maximum availability of dumping grate component. Method that is used to solve the problem is optimal preventive replacement age model. Furthermore, it also determines and compares replacement cost before and after scheduling. From the result, it shows that the replacement interval for dumping grate is 555 hours or 23.125 days with the minimum downtime value is 0.010018182 and the availability value is 0.989981818. Total cost of optimal replacement scheduling is Rp 3,341,078,529.00. The cost comparison before replacement scheduling and after replacement scheduling is Rp 3,517,399,429.00 and Rp 3,341,078,529.00 respectively or saving about 5.013%. Keywords: dumping grate, minimum downtime, maximum availability, optimal preventive replacement age model
Determining of Physiological Maturity and Wax Coating for Inhibiting Snake Fruit var Gading Deterioration during Storage in Room Temperature Santosa, Budi; Hulopi, Fauzia
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.31 KB)

Abstract

Snack fruit var. gading is a perishable horticultural product and non climacteric fruit  that has room temperature shelf life about 6-7 days.  This fruit should be ripe before harvesting and during storage does not undergo further ripening process. It has high respiratory rate that caused fast senescence.   This research was aimed to determine harvesting time to obtain good quality and long shelf life of snake fruit. Also, it was objected to elucidate the effect of wax coating on quality changes during storage. The harvesting time of snake fruit was 5, 6, and 7 month after pollination. Wax coating (10%) was used to protect the fruits during storage. Glucose, fructose, sucrose, and tannin was determined after harvesting. The quality of snack fruits was assesed by panelists independently.  The results showed that the best harvesting time of snack fruit was 6 months after pollination. Wax coating influenced the fruit quality and also could inhibit declining of sugar and tannin content of fruit. Wax coating could improve the quality of fruits during storage up to  2 weeks.Keywords: harvesting time, wax coating, snack fruit var. gading
In Vivo Evaluation on Synbiotic Effect of Fermented Rice Bran by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum B2 and Lactobacillus casei) Nurcholis, Mochamad; Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.78 KB)

Abstract

Rice bran contains dietary fiber such as hemicellulose, arabinogalactan, arabinoxylan, xylogycan, proteoglycan, arabinofuranoside, and raffinose. Those dietary fibers have a potency as prebiotic and to be fermented by probiotic in colon to produce lactic acid and short chain fatty acid (SCFA). Synbiotic effect of fermented rice bran by Lactobacillus plantarum B2 and Lactobacillus casei on Wistar rats (Rattus norvegicus) was investigated.  A two month old Wistar rats (Rattus norvegicus) consisted of four groups (F0, F1, F2, F3) with five rats of each group were adapted for ten days by giving standard diet (AIN-93). There were four diet formulas: standard diet of AIN 93 M (F0), standard diet with formulated rice bran media (F1), standard diet with fermented rice bran media by L. casei (F2) and standard diet with L. plantarum B2 (F3). The weight, LAB viability, pH, and total acid of rat faecal were measured in 20 days. SCFA production was measured after 20 days experiment. Data were analyzed using ANOVA (α=5%) and least significant difference (α=5%). The best treatment was obtained using ranking method.  F3 was the best treatment with fecal LAB viability of 5.8x107 CFU/g, faecal pH of 6.47 on 20th day experiment, caecum LAB viability of 6.77x108 CFU/g, caecum total acid of 0.20% lactic acid, caecum pH of 6,34, and SCFA total of 11.49 mg/g (acetic acid of 7.11 mg/g, propionic acid of 3.03 mg/g and butyric acid of 1.35 mg/g).Keywords: synbiotic, rice bran, probiotic, SCFA, wistar rat
Effect on Sedimentation Behavior and Performance of Irrigation Channel at Waru-Turi Kanan Kediri Wirosoedarmo, Ruslan; Haji, Alexander Tunggul Sutan; Kristanti, Estin D.
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.43 KB)

Abstract

The objectives of this research were to determine the rate of sedimentation in the primary, secondary, and tertiary channel; to determine channel dimension changes caused by sediment, and the effect of sedimentation to determine the cross section channel’s specific energy. This research consisted of two stages. First stage was data collection i.e. sediment sampling, measurement of flow velocity, and measurement of channel dimensions. Second stage was laboratory analysis. Each stage was replicated three times in 2-week intervals. Sediment sampling was done directly on the primary, secondary, and tertiary irrigation channel networks. Sedimentation rate in primary irrigation channel at dry season was 54.99x10-6 tons/day, while at the secondary was 0.88x10-6 tons/day, and at the tertiary was 0.65x10-6 tons/day. Primary channel with channel cross sectional area of 56.734 m2 reduced into 46.541 m2 due to 10.913 m2 area sedimentation. Secondary channel with channel cross sectional area of 3.086 m2 reduced into 2.732 m2 due to 0.354 m2 area of sedimentation. At tertiary channels with channel cross-sectional area of 1.398 m2 reduced into 1.341 m2 due to 0.057 m2 area sedimentation. The rate of sedimentation in the irrigation channel caused changes in the performance of the channel, namely the primary channel; the channel only worked for 76.93%, the secondary channel was 94.2%, and 91.47% in tertiary canals. Keywords: sedimentation, irrigation channel, subsection

Page 1 of 1 | Total Record : 9

 1 

Filter by Year

2011 2011


Reset
Filter By Issues
All Issue Vol. 26 No. 2 (2025) Vol. 26 No. 1 (2025) Vol. 25 No. 3 (2024) Vol. 25 No. 2 (2024) Vol. 25 No. 1 (2024) Vol. 24 No. 3 (2023) Vol. 24 No. 2 (2023) Vol. 24 No. 1 (2023) Vol. 23 No. 3 (2022) Vol. 23 No. 2 (2022) Vol. 23 No. 1 (2022) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue Vol. 22 No. 3 (2021) Vol 22, No 2 (2021) Vol. 22 No. 1 (2021) Vol 22, No 1 (2021) Vol. 21 No. 3 (2020) Vol 21, No 3 (2020) Vol 21, No 2 (2020) Vol 21, No 1 (2020) Vol 20, No 3 (2019) Vol 20, No 2 (2019) Vol 20, No 1 (2019) Vol 19, No 3 (2018) Vol 19, No 2 (2018) Vol 19, No 2 (2018) Vol 19, No 1 (2018) Vol 19, No 1 (2018) Vol 18, No 3 (2017) Vol 18, No 3 (2017) Vol 18, No 2 (2017) Vol 18, No 2 (2017) Vol 18, No 1 (2017) Vol 18, No 1 (2017) Vol 17, No 3 (2016) Vol 17, No 3 (2016) Vol 17, No 2 (2016) Vol 17, No 2 (2016) Vol 17, No 1 (2016) Vol 17, No 1 (2016) Vol 16, No 3 (2015) Vol 16, No 3 (2015) Vol 16, No 2 (2015) Vol 16, No 2 (2015) Vol 16, No 1 (2015) Vol 16, No 1 (2015) Vol 15, No 3 (2014) Vol 15, No 3 (2014) Vol 15, No 2 (2014) Vol 15, No 2 (2014) Vol 15, No 1 (2014) Vol 15, No 1 (2014) Vol 14, No 3 (2013) Vol 14, No 3 (2013) Vol 14, No 2 (2013) Vol 14, No 2 (2013) Vol 14, No 1 (2013) Vol 14, No 1 (2013) Vol 13, No 3 (2012) Vol 13, No 3 (2012) Vol 13, No 2 (2012) Vol 13, No 2 (2012) Vol 13, No 1 (2012) Vol 13, No 1 (2012) Vol 12, No 3 (2011) Vol 12, No 3 (2011) Vol 12, No 2 (2011) Vol 12, No 2 (2011) Vol 12, No 1 (2011) Vol 12, No 1 (2011) Vol 11, No 3 (2010) Vol 11, No 3 (2010) Vol 11, No 2 (2010) Vol 11, No 2 (2010) Vol 11, No 1 (2010) Vol 11, No 1 (2010) Vol 10, No 3 (2009) Vol 10, No 3 (2009) Vol 10, No 2 (2009) Vol 10, No 2 (2009) Vol 10, No 1 (2009) Vol 10, No 1 (2009) Vol 9, No 3 (2008) Vol 9, No 3 (2008) Vol 9, No 2 (2008) Vol 9, No 2 (2008) Vol 9, No 1 (2008) Vol 9, No 1 (2008) Vol 8, No 3 (2007) Vol 8, No 3 (2007) Vol 8, No 2 (2007) Vol 8, No 2 (2007) Vol 8, No 1 (2007) Vol 8, No 1 (2007) Vol 7, No 3 (2006) Vol 7, No 3 (2006) Vol 7, No 2 (2006) Vol 7, No 2 (2006) Vol 7, No 1 (2006) Vol 6, No 3 (2005) Vol 6, No 3 (2005) Vol 6, No 2 (2005) Vol 6, No 2 (2005) Vol 6, No 1 (2005) Vol 6, No 1 (2005) Vol 5, No 3 (2004) Vol 5, No 2 (2004) Vol 5, No 2 (2004) Vol 5, No 1 (2004) Vol 5, No 1 (2004) Vol 4, No 3 (2003) Vol 4, No 3 (2003) Vol 4, No 2 (2003) Vol 4, No 1 (2003) Vol 4, No 1 (2003) Vol 3, No 2 (2002) Vol 3, No 2 (2002) Vol 3, No 1 (2002) Vol 3, No 1 (2002) Vol 2, No 3 (2001) Vol 2, No 3 (2001) Vol 2, No 2 (2001) Vol 2, No 2 (2001) Vol 2, No 1 (2001) Vol 2, No 1 (2001) Vol 1, No 3 (2000) Vol 1, No 3 (2000) More Issue