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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 7 Documents
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Search results for , issue "Vol 12, No 2 (2011)" : 7 Documents clear
Production of Niyoghurt with Different Streptococcus thermophilus and Lactobacillus bulgaricus Ratio and Its Quality Changes during Storage Yunita, Dewi
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Yogurt produced from coconut milk by fermentation using starter cultures ofStreptococcus thermophilus and Lactobacillus bulgaricus at 45C for 5 hours was evaluated.Addition of skim milk powder and sugar was based on the calculation of solids non-fatstandardization. The research was conducted in a block randomized design factorialpattern 3x3. The first factor was different ratio of Streptococcus thermophilus andLactobacillus bulgaricus (1;1, 1:2, 1:3) and the second factor was storage time (0, 2, 4weeks). Variables measured were proximate, chemical, and organoleptical qualities. Theresults showed that the activity of Streptocococcus thermophillus in breaking lactose andLactobacillus bulgaricus in forming lactic acid had started to increase after 2 weeks ofstorage. Niyoghurt which had the required lactic acid was obtained from the combinationtreatment of ratio of starter cultures 1:1 at 2 weeks of storage. The niyoghurt could not beaccepted by panelists at the fourth week storage.Keywords: coconut milk, niyoghurt, Streptococcus thermophilus, Lactobacillus bulgaricus
Hypocholesterolemics Effects of Yam Tuber (Dioscorea hispida Dennst) flour on Male Wistar Rat with Hypercholesterol Diet Maligan, Jaya Mahar; Estiasih, Teti; Sunarharum, Wenny Bekti; Rianto, Thomas
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Yam tuber (Dioscorea hispida Dennst) contains water soluble polysaccharides.  Itis supposed that water soluble polysaccharides from yam functions as bioactivecompound to decrease blood cholesterol level. The hypocholesterolemic effect of watersoluble polysaccharides in yam tuber (Dioscorea hispida Dennst) flour on Wistar rats(Rattus norvegicus) lipid profile was investigated.   A two month old Wistar rats (Rattusnorvegicus) consisted of three groups (P0, P1 and P2) with five rats of each group wereadapted for one week by giving standard diet (AIN-93). P0 group was treated bystandard diet AIN-93M, P1 group was treated by standard diet and force feeding by eggyolk as cholesterol source, whereas P2 were given modified standard diet (AIN-93M withyam tuber flour). The weight and cholesterol level were measured in 4 weeks. Bloodwas drawn from eyes (retro orbital plexus) every week for analyzing cholesterol levels(total cholesterol, HDL, LDL cholesterol and triglycerides). Research showed thatstandard diet (AIN-93M) which is modified with yam tuber flour (P2) could decrease totalcholesterol as much as 15.37 mg/dL, 18.85 mg/dL of total triglycerides, and 14.24mg/dL of LDL-c level. Conversely this modified diet can increase the HDL-c level asmuch as 27.20 mg/dL.Keywords: hypocholesterolaemic, yam tuber flour, lipid profile, hypercholesterol diet,wistar rat
The influence of Temperature and Vacuum Pressure on Water Vaporization, Volume Changes and Density Ratio of Fruit Chips During Vacuum Frying Jamaludin, Jamaludin; Suardy, Suardy; Siswantor, Siswantor; Laga, Suriana
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

During vacuum frying process of product (fruit), simultanous heat and masstransfers occur. Heat transfer from hot oil to product surface, and into product causeswater to evaporate. This makes changes of volume and density ratio of fried products.This research aims to investigate the infulence of water vaporization on volume anddensity ratio changes of product during vacuum frying process. The samples are jackfruits fried at temperature of 90 and 100OC with frying duration of 15-16 minutes atvacuum pressure of 10 and 15 kPa (absolute pressure). All water in products isassumed to be free water causing shrinkage and puffing, and also decreasing andincreasing of product pores, if the water is removed. The observed parameters are water vaporization of volume and density ratio change. The result showed thattemperature and vacuum pressure influenced water vaporization, volume change, anddensity ratio of product. The rate of volume and density ratio changes were affected byrate of water vaporization. If the water vaporization was not stable yet, decreasing andincreasing of pores occurred. After being stable, puffing and pore increasing started tooccur untill the end of frying.Keywords: temperature, vacuum pressure, water content, volume and porousity
Purification and Characterization of Linamarse from Gadung (Dioscorea hispida Dennst) for Gadung Slurry Detoxification Harijono, Harijono; N., Siwi; Sutrisno, Aji
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out purification of enzyme linamarase fromDioscorea hispida Dennts. Enzyme purification was carried out by amonium sulphatefractionation and Sephadex G-75 gel filtration coloumn chromatography. Protein purifyfactor achieved was 10.5 times, protein yield was 33.3 % of the crude cell extract proteinand specific activity was 2.93 U/mg. The enzyme purity of each purification stage wasmonitored by SDS-PAGE and resulted one protein band. The optimum temperature andpH of enzyme reaction was 57°C and pH 6.5 with 90 minutes incubation. Using crudelinamarin as substrat, linamarase has Km 0.1564 μmol ml and Vmax 0.2796μmol/minute. Pure linamarase was added in Dioscorea slurry to increase cyaniderelease. Keywords: purification, characterization, linamarase, detoxification, Dioscorea hispidaDennts.
Optimalization of Formula and Compression Force on Texture and Dissolution Rate of Passion Fruits Effervescent Tablet Ansar, Ansar
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aims of this research were to determine influences of formula andcompression force on characteristic effervescent tablet of passion fruits. The researchwith treatment variation of six formula and five compression force. Variations of formulawere carried on by combining different ratio of citric acid and sodium bicarbonate (1:3,1:2, 1:1, 3:1, 2:1, and 2:3 w/w) and compression force of 1000, 2000, 3000, 4000, and5000 N. Characteristic of effervescent tablet of passion fruits that evaluated are textureand dissolution rate.The results of research showed that the compression force significantlyinfluenced (α > 0.05) on the texture and dissolution rate of effervescent tablet. Variationsof formula none significantly influenced (α < 0.05) on the texture and dissolution rate.The effervescent tablet of passion fruits of good characteristic is formula of ratio citricacid and sodium bicarbonate 1:2 w/w with compression force 3000 N.Keywords: formula, compression force, effervescent tablet
Feasibility study of tapioca production from dried cassava on small and medium industries Wijana, Susinggih; Nurika, Irnia; Ningsih, ika
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out the technical and financial feasibility ofproduced tapioca flour from cassava dried. The methods used  in this research aredescriptive and experimental. Analysis was done on the product quality, consumeracceptance test by hedonic scale (using expert panelist), and  best treatment by indexeffectivity method,  and different test between the best treatment and commercialproduct, also analysis of financial exhibit production cost and Break Event Point. Resultindicated that the best treatment  was the processing  tapioca by replacement soakingwater with value product  1,000 and average value 5,5 (like). Best product result ofassessment of consumer was included in the quality of A (middle) with tapioca flourcharacteristic was: yield 38%, water content 7,69%, starch content 76,21%, sulphiteresidual 14 ppm, ash content 0,95%, and white degree to MgSO4 was 77,49%. At theproduction capacity planned of 2,895 ton/9 months needed total cost of Rp.567.063.000,00, and at price sell of Rp. 2.749,00 /kg, yielded total of profite Rp.113.376.353,00. The value of Break Event Point (BEP)  at  volume was 18.203,88 /kg or price was  Rp. 50.042.476,00.Key word: feasibility, tapioca, dried cassava
Product-Relationship-Matrix Concept for Marine and Fishery Supply Chain Model Development Widodo, Kuncoro Harto; Perdana, Yandra Rahadian; Sumardjito, Joewpno
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Indonesia, as an archipelago country has the resources of marine and fisheriesboth in terms of its quantity and diversity. Currently the demand of fisheries productscontinue to increase. This is an opportunity for Indonesia to be able to utilize theeconomic potential as a competitive advantage lies in the mechanism or how to regulatethe flow of marine and fishery products in a supply chain. Therefore, this paper aims topropose a concept of Product-Relationship-Matrix for the development of supply chainmodels of marine and fishery. This model is expected to support the development ofeconomic and the well-being of marine and fishery businesses community, both in small,medium and large scale.Keywords : Supply chain, Product-Relationship-Matrix, marine and fishery products.

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