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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 12, No 3 (2011)" : 9 Documents clear
The Effect of Apple (Malus sylvestris) Varieties and Fermentation Time by Yeast Saccharomyces cerivisiae as Pre-Processing Treatment on Syrup Characteristics Susanto, Wahono Hadi; Setyohadi, Bagus Rakhmad
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Apple (Malus sylvestris Mill) is extensively produced in Batu – East Java. The apple varieties cultivated in Batu are Anna, Rome beauty, and Manalagi. Fermentation is aimed to obtain typical flavor of apple syrup. The purposed of this research was to determine the effect of apple varieties and time of fermentation on physicchemicaltic characteristics of apple syrup. This research used Randomized block Design with two factors. The first factor was apple varieties (Anna, Manalagi, Romebeauty) and the second factor was time of fermentation (9 hours, 12 hours, 15 hours) with 3 replications. The result showed that the apple varieties had different characteristics. Increasing fermentation time increased acidity, total soluble solute, reducing sugar concentration, antioxidant activity, and viscosity, meanwhile pH and vitamin C decreased. Apple varieties and fermentation time affected the preferences of taste, aroma and color of apple syrupKeywords: apple, apple syrup, fermentation, apple varieties
Effect of Hydrogen Peroxide on Physicochemical Properties of Common Konjac (Amorphophallus oncophyllus) Flour by Maceration and Ultrasonic Methods Widjanarko, Simon Bambang; Sutrisno, Aji; Faridah, Anni
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Common konjac flour (CKF) from Indonesia has dark brown in color and itching property that considered unsuitable for human consumption due to the high presence of calcium oxalate. Therefore it needs purification.  The objective of this research is to reduce the amount of calcium oxalate as well as to increase its glucomannan content, viscosity, beside to produce white CKF. CKF was extracted by maceration method for 4 hours with 40% ethanol solution containing hydrogen peroxide. This extraction process was repeated at 60% ethanol solution, as well as at 80% ethanol solution. Hydrogen peroxide concentrations used in this experiment were 0.5, 1, 1.5, 2, 2.5, and 3%.  “Bath type” ultrasonic was used to purify CKF for 15 minutes. The extraction process was similar to the above maceration method. The results showed that both maceration and ultrasonic extraction methods increased the degree of whiteness, glucomannan, and viscosity, in fact reduced the amount of calcium oxalate content. Conclusion of this experiment was that both extraction methods (maceration and ultrasonic) were achieved, when  CKF was washed in three levels of  ethanol solution, which  were at 40 %, followed by 60% and  80% ethanol  solutions  containing  0.5% hydrogen peroxide, in each stage of purification process.  The least hydrogen peroxide residue in CKF was shown by treating CKF in three levels of ethanol solution containing 0.5%  H2 O 2  which was 123.24 ppm. Keywords: common konjac flour, multistage ethanol washing, maceration, ultrasonic, hydrogen peroxide
Bioreactor Design for Microalgae Cultivation Hermanto, Mochamad Bagus; HS, Sumardi; Hawa, La Choviya; Fiqtinovri, Siti Masithah
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Microalgae not only can be developed as a source of food and medicine, but also used for heavy metal removal and used as an alternative energy for biodiesel production due to its contain of proteins, carbohydrates and vitamins and also oil. The objective of the research is to design a bioreactor by using the principle of a closed recirculation system using transparent materials as a medium of circulation and bioreactor design was tested by using microalgae Nannochloropsis oculata to obtain the biomass growth. Based on the experiments, the design can be well employed. The variable of growth factors for Nannochloropsis oculata namely pH, temperature, light intensity, and salinity of water were in the range of requirements needed for cultivation with a value of 7.2-8.3; 25-27°C; 1011-1800 lux, and 3-3.2% respectively. Initial concentration of biomassa was 128x104cells/mL, and gave the highest yield Nannochloropsis oculata of 3.293x104cells/mL at 11th day of culture, but decreased on day 12 to 15 for 655x104cells/mL. This is due to depletion of nutrients in culture media. The highest fat content found in day-to-11 was 17.89%.
The Influence of Apple and Snakefruit Vinegar on Blood Glucose Levels of Male Wistar Rats Fed with High-Sugar Diet Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Vinegar is a liquid that produced from starch and sugar-contained material by alcoholic and acetic fermentation. Usually, vinegar is made from fruits including apple and snakefruit. Apple and snakefruit vinegar contains natural antioxidants that able to neutralize free radicals from oxidation reactions therefore prevents degenerative deseases. This study was objected to know the effect of apple and snakefruit vinegar to reduce blood glucose levels on male Wistar rats fed a high-sugar diet, and to compare the effectivity of apple vinegar and snakefruit vinegar on blood glucose decline.  This study is a laboratory experimental with Post Test Only Control Group Design. Rats were divided into four groups (normal diet, high-sugar diet, high-sugar diet + apple vinegar, and high-sugar diet + snakefruit vinegar.  The result showed that apple vinegar and snakefruit vinegar lowered blood glucose levels near to normal. High sugar-diet group (211.0 mg/dl) revealed a significant glucose level difference compared to normal diet (156.3 mg/dL), high sugar-diet + apple vinegar (146.3 mg/dL), and high sugar-diet + snakefruit vinegar group (132.7 mg/dL). Keywords: apple vinegar, snakefruit vinegar, high sugar-diet
Viability of The Lactobacillus casei Probiotic in Yoghurt from Goat Milk during Frozen Storage Cahyanti, Antonia Nani
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was conducted to study the viability of the probiotic L. casei in yoghurt from goat’s milk during frozen storage. Yoghurts were made with L. casei as a probiotic starter, stored in freezer for 0, 2, 4, and 6 days and also evaluated for pH, acidity, and probiotic count. The result showed that probiotic growth was decreased just on the 2nd day of storage significantly, and it was marked with the decreasing of acidity, probiotic count, and the increasing of pH. The probiotic seemed to be adaptive with the freezing condition after the 2 nd day of storage until the 6 day of storage. It was marked with the increasing of probiotic count, acidity, and the decreasing of pH. The probiotic count at the end of frozen storage were 7.96 log CFU/mL, wich fullfilled the Codex Allimentarius requirement for fermented milk consumption.
Designing and Performance Test of Ceramic Furnace Spiral Tube with Solid Fuel Ahmad, Ary Mustofa
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to design and to test the performance of furnace heater that was made from ceramic with solid-fuel and with a spiral tube as a medium for heat transfer. The use of ceramic was aimed to prevent heat loss, and the use of spiral tube as a medium for heat transfer was to increase the contact surface. Performance test was done to include parameters such as calorific value of fuel, heat loss, thermal efficiency, furnace efficiency, and efficiency of fuel used. The test was conducted using two types of fuel as treatment, namely wood charcoal and coal briquettes, and with three times of replication for each treatment and test parameters. The test results indicated that the performance of the furnace using coal briquettes was better than using wood charcoal. The furnace thermal efficiency was 30% and the fuel consumption percentage was 97.44%Keywords : ceramics furnace, spiral tube, heat transfer, solid fuel
Technical and Financial Feasibility Analysis of Pumpkin’s Crackers Business Development with Chopper Machines in Small Enterprise Mustaniroh, Siti Asmaul; Effendi, Mas'ud; Mahdami, Safira Aziz
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aims to determine the technical feasibility and financial business development of pumpkin’s crackers with chopper machines to fulfill the shortage of pumpkin’s chips production. The importance of doing the technical and financial feasibility analysis is to analyze whether the planned business technicaly profitable enough to be carried out or not. Research methods in this research are organopleptic test, and technical and financial feasibility analysis. The results of organoleptic tests of taste, aroma, color and texture that consumers prefer are waluh crackers that produced using a chopper machine. The results of the technical and financial feasibility analysis demonstrate that business development is feasible to conduct.   Keywords: pumpkin’s crackers, technical and financial feasibility analysis, chopper machines
Design of Virgin Coconut Oil Processing Unit on Small Scale Industry: Study on Planting Location and Delay Time of Coconut before Processing Mulyadi, Arie Febrianto
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this research were to gain the best delay time prior to processing for each planting locations and to design of Virgin Coconut Oil processing unit in small scale industry. This research was conducted by two steps. First, it was done by a nested randomized block design. The storage time prior to processing (1, 2, and 3 weeks) was nested on planting location (Lumajang, Malang, and Blitar region). The second step of the research was to make the design of the best treatment obtained from the first step. The result of the first step showed that the storage time was significantly different on the yield of VCO, water content, free fatty acid, peroxide value, and specific gravity. It was found that the best treatment was obtained from Blitar region with 3 weeks storage time. According to financial calculation, processing unit of Virgin Coconut Oil (VCO) in small scale industry at Blitar region was feasible.   Keywords: virgin coconut oil, planning of processing unit, delay time, planting location
Application of Chili (Capsium annulum Sp.) as Cotton Wood (Hibiscus tiliaceus L.) Preservatives with Vacuum Soaking Methods Susilo, Bambang; Argo, Bambang Dwi; Mubarok, Luthfi
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Chili (Capsium annulum  Sp.) is used  as preservatives of Cotton Wood (Hibiscus tiliaceus L.) with vacuum  pressure soaking method with full cellar process. The objectives of this study were to reveal the comparison between preserved and un-preserved wood based on its compressive strength and flexural strength, to investigate the effect of various concentrations of preservatives (i.e. 10, 20, and 30%) on biological and a mechanical wood properties, and to know the resistency of cotton wood (Hibiscus tiliaceus L.) to decrease quality caused by insect wood destroying or other organic materials. Preservation method used in this study was vacuum pressure soaking method with full cellar process and the preservative was the chili (Capsium annulum Sp.) solution. The research was conducted with Completely Randomized Design with treatment of various concentrations of chili solution (i.e. 0%, 10%, 20% and 30%) with five repetitions. The data were analyzed with Anova and presented by graphs. The results indicated significant differences between preserved and un-preserved cotton wood, both on mechanical testing and organic damage.  After 24 days of observation, damage caused by insect was found in un-preserved wood, but none could be identified in those which were preserved.   Keywords : preservation, cotton wood, chili, vacuum pressure soaking

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