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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
 1 
Search results for , issue "Vol 13, No 2 (2012)" : 8 Documents clear
Non Thermal Preservation Process of Apple Cider Based on Oscillating Magneting Field (OMF) Technology Sari, Elok Kurnia Novita; Susilo, Bambang; Sumarlan, Sumardi Hadi
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Magnetic technology is one method of non thermal preservation for preserving food uses the magnetic field. Food preservation based on oscillating magnetic field technology, worked by using magnetic fields generated from currents to coils. The magnetic field is generated, then used to kill microorganism cells that are pathogen in food. The main purpose of this research is to design and study the characteristics and working principles of pasteurization machine based on oscillating magneting field, that tested to apple cider. Research methods used are experimental method by three treatment factors, namely the input voltage magnitude (V), the long treatment (t) and the input frecuency (f). The results of this study showed that the allocation of the magnetic field can safe the quality and keep the shelf life of aplle cider longer. At 130 V, frecuency at 50 Hz for 25 minutes treatment time, the total of microorganisms decreased up to 99.96%, and the last microorganisms are 10 col/g. Moreover, the degree of acidity (pH) and total suspended solid of apple cider more stable and has shelf life longer than the others. Food preservation technologies by providing a magnetic field does not cause high heat, so no loss of nutrients and damage to the material. So that the preservation process with this technology can be applied to food preservation process. Keywords: non thermal preservation, pasteurization, magnetic technology, pathogen microbial
The Making of Aloe vera Powder (Aloe vera L.) with Foam-mat Drying Method Ramadhia, Muflihah; Kumalaningsih, Sri; Santoso, Imam
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Aloe vera gel contains nutrients that are complex but easily damaged so it is deemed necessary for further processing into high value products such as powder. The study was conducted to determine the combination of the concentration of the filler (maltodextrin) and foaming agent (tween 80) is right in making a quality aloe vera powder using foam-mat drying. The design of the study is a randomized block design of two factors, namely the concentration of maltodextrin (5%, 10%, 15 %) and the concentration of tween 80 (0.1%, 0.2%, 0.3%). The best Aloe vera powder is obtained at a concentration of 15% maltodextrin and 0.3% tween 80, which composition of the water content 10.28%, the activity of free radicals capture 36.63%, 8.33% yield, vitamin C 118.13 mg/g, protein 4.70%, minerals 1.86%, fat 0.30%, 0.27% fiber, light beige-colored and has air bubbles on the surface micrograph of powder. The results of this study is expected to be a reference in the development of Aloe vera powder manufacturing industry. Keywords: aloe vera powder, filler (maltodextrin), foaming agent (tween 80), foam-mat drying
The Strategy of Organic Fertilizer Production System Development on Organic Fertilizer Processing Unit (UPPO) in Bangunsari Village, Ciamis Sardjono, Nurihyatun; Susilo, Bambang; Wignyanto, Wignyanto
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purpose of this study to determine strategies for developing appropriate production system on UPPO in the Village Bangunsari. This study uses AHP and the data was processed using Expert Choice software. Based on survey results revealed that the main factors to consider in the development of UPPO is well within the knowledge of farmers using fertilizers and in processing. The actor who plays a role in increasing farmers’ knowledge is government and UPPO managers. Priority target system development is the increase in farmers’ income. To support the achievement of this target is selected developing UPPO policy. Based on the identification of factors, actors, objectives and policies of the development strategy of organic fertilizer production systems in UPPO at the village Bangunsari is local government managers need to conduct an intensive outreach program to increase the knowledge of farmers on the use of waste straw so that the development of organic fertilizer production systems at UPPO can be done gradually and eventually the farmer’s income can also be increased. Keywords: potency, waste, rice straw, farmer
Study of Antioxidant Activity in Rice Bran and Skim Milk Media Fermented by Probiotic (Lactobacillus plantarum B2 and Lactobacillus acidophillus) Zubaidah, Elok; Saparianti, Ella; Hindrawan, Josep
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Many cereal-based functional food products have been developed nowadays including probiotic and prebiotic products. Rice bran as a by product of rice milling mostly consists of insoluble fibers and antioxidants thatpotential for functional food products such as lactic acid bacteria (LAB) fermented products. This research was aimed to evaluate the increase in bioavailability of antioxidant of LAB-fermented (probiotic) rice bran and skim milk as well as to identify the most effective isolate of LAB to increase antioxidant bioavailability. The randomized block design with two factors (fermentation substrate: rice bran 16% and skim milk 16%; isolates: L.plantarum B2 and L.acidophillus) was applied. The experiment was conducted with three replications. The results showed that the best treatment was L.plantarum B2-fermented rice bran with total LAB of 3.35x1010 cfu/mL, total acid of0.86%, pH of 4.13, insoluble fibers of 1.32%, total phenol of53.14 ppm, and antioxidant activity of of 86.41%. Keywords: rice bran, skim milk, probiotic, antioxidant activity
Antioxidant Effect of Liquid Smoke on Oxidation Stability of Catfish (Clarias gariepinus) Smoke Sausage During Storage Ernawati, Ernawati; Purnomo, Hari; Estiasih, Teti
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Fish meat are very susceptible to oxidation because a lot of unsaturated fatty acids. Processing of fish sausage with smoking will provide natural antioxidants, namely phenols contained in the components of smoke. The aim of this research was to study the antioxidant effects of liquid smoke to the oxidation stability of fish sausage catfish (Clarias gariepinus) during storage. Randomized studies using Design Group (RAK) with a liquid smoking treatment and storage time on the sausage at 60 °C. Parameter used for oxidative deterioration indicators is the peroxides value and TBARS value. The result showed that the treatment liquid can suppress oxidation during storage. Oxidation during storage of smoked sausage is lower than the oxidation of sausage without curing. Smoked sausage tended to be more stable during storage for 60 hours at 60 °C instead of sausage without curing. Key words: antioxidant, phenol, sausage, peroxides value, thibarbituric acid reactive substances
Temperature and Humidity Distribution Study of Mocaf Chip Hybrid Dryer Susilo, Bambang; Okaryanti, Rahartina W.
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Hybrid dryer is a dryer that uses two or more sources of energy for the evaporation. Hybrid dryer in this experiment use solar energy and biomass energy. This technology is an alternative technology for drying of agricultural products. The purpose of this study is to examine the technical parameters associated with the hybrid dryer include changes in temperature and the distribution of temperature and RH, based on natural convection and forced convection using mechanical fan. The performance test of both method starts at 09.00 pm until 18.00 pm. Data taken every 1 hour includes temperature in the dryer, temperature of wet bulb and dry bulb, and the speed of wind. Materials used in this study is Mocaf fermentation chips with 1-1.5 mm thickness. The result of the research shows that the dryer with solar energy with force convection has the best performance. The temperature of this hybrid dryer spreads in the range between 33.2 °C and 34.2 °C and the Relative humidity (RH) spreads between 33.8% and 53.5%. The temperature and RH distribution of hybrid dryer machine with natural convection of solar energy was relative low. The temperature spreads between 28 °C and 31.9 °C, and the relative humidity spreads between 37.85% and 54.6%. Light intensity during drying with sun-heat was 400.7 lux and wind velocity was 0.16 m/s.The hybrid dryer with electrical fan was better than that without fan. Hybrid dryer still need electrical energy input to generate forced convection. Keywords: hybrid dryer, light intensity, temperature, humidity, water content
Determination of Shallow Ground Water Quality and Management Guidelines (Case Study at Sumenep) Widiatmono, J. Bambang Rahadi; Lusiana, Novia
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Population growth in urban areas Sumenep consequences of the impact of increased demand for residential land. Fulfillment of the general water supply comes from surface water and groundwater. In recent years, there are indications of decline in the quality of underground water is characterized by an increased disease caused by water (water borne disease), so it is necessary to study the quality of underground water. The purpose of this study is to identify water quality, analysis, evaluation, and formulate the direction of ground water quality management. Methods of water analysis is done by comparing the results of observations of water quality parameters of class 1 (raw water). Location of the observations were made in three areas Golden Stone, Satellites and Underpants. The results demonstrate for the number of parameters that exceeded water quality class 1 (raw water) include parameters of iron (Fe), Copper (Cu) and Total Phosphate and it can be concluded that the quality of water in the water Sumenep classified in Class B (good) polluted with mild level, so it’s worth drinking water as a raw material but still need processing (cooking) in advance. Keywords: management guidelines, quality standards, water quality
Physical, Chemical, and Organoleptic Characteristics of Smoked Skipjack Tuna (Katsuwonus pelamis) in Kendari City Isamu, Kobajashi T.; Purnomo, Hari; Yuwono, Sudarminto S.
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to determine the physical, chemical, and organoleptic characteristics of smoked skipjack tuna fish in Kendari. This research evaluated smoke meterials used by producers, colour (L,* a*, b*), texture, aw, proximate (moisture, protein, fat and ash) and organoleptic (colour, flavor, texture and aroma) characteristics of smoked skipjack tuna. Tis research used descriptive method with three replications. The results showed differences of color (L*, a*, b*), texture, aw, moisture, protein, fat and ash of smoked skipjack tuna produced by different producers. Organoleptic analysis indicated that differences were resulted by different smoke methods. Keywords: skipjack tuna, smoking process, smoked fish

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