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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
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Search results for , issue "Vol 14, No 1 (2013)" : 8 Documents clear
The Effect Of Antioxidants Addition On The Characteristics Of Palm Oil Base Food Grade Grease Yanto, Tri; Naufalin, Rifda; erminawati, Erminawati
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Palm oil has been reported in many studies to be  potential as main ingredient for food grade grease base oil, but it  has  lower oxidative stability as compared to mineral oil. The addition of antioxidants can delay the oxidation reaction on food grade grease. This research aimed to study the effect of different type of antioxidant (TBHQ, BHT, combination of TBHQ and BHT) and different concentration of antioxidant (0, 0.1, 0.2, 0.3, 0.4, and 0.5%) on food grade grease characteristics. Several physychochemical variables such asoxidative defect test, melting point, pH and texture were observed. The results showed that different antioxidant  caused the differences on melting points; and different  antioxidant concentrations caused the differences on melting points and textures. According to zero-one analysis, the best performance was obtained from food grade grease formulated with combination of tert-butyl hydroquinoneand butylated hydroxytolueneantioxidant at 0.3% concentration. This food grade grease had specific characteristics as follow: 1a level of oxidative resistance; 125 °C of melting point; 7 of pH and 5.8 mm/s (NLGI 2) of texture. Keywords: food grade grease, palm oil, tert-butyl hydroquinone, butylated hydroxytoluene
The Utilization of Tuna (Yellowfin tuna), Sweet Potato (Ipomoea batatas) and Sago (Metroxylon sago sp) in making of Kamaboko Suryono, M.; harijono, Harijono; yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Kamaboko is a traditional Japanese food products from the results of fish flesh process which gel form, that is spatially springy and elastic. The supply scarcity of alaska pollock raw materials and it’s price rise make tuna fish (Yellowfin tuna) utilization which is overflows and cheap regard as an alternative. In addition, the sweet potato and sago which the utility as a filler of kamaboko are also abundant in Papua and it will also support the local. This research aims to determine the influence of treatment of different concentrations of sweet potato and sago flour accordingly in making of kamaboko.This research were using random group design with one factor of different treatment concentration of flour sweet potato and sago (K), namely K1 = sweet potato 0%: sago 10%, K2 = sweet potato 2%: sago 8%, K3 = sweet potato 4%: sago 6%, K4 = sweet potato 6%: sago 4%, K5 = sweet potato 8%: sago 2%, and K6 = sweet potato 10%: sago 0% towards the concentration of tuna fish 90%. The influence of treatment carried out measurements on 3 variables: chemistry value i.e. the levels of protein, fat, water, and carbohydrates; the physics value i.e. parameters of  Water Holding Capacity (WHC), texture, broken power and color; organoleptic value i.e. taste, texture, aroma, compactness, colours and elasticity that indicate K4 is the best treatment. The value chemical of K4 treatment indicate that levels of protein 19.40%, fat 0.19%, water 69.82%, and carbohydrates 6.08%; the physics value i.e. parameters of WHC 43.61%, texture 11.93 N, broken power 7.83N/m, color brightness (L*) 50.31, redness (a*) 14.14, yellowness (b*) 14.13; organoleptic value i.e taste, compactness, color, and elasticity, K4 treatment slightly favored with the texture and aroma is neutral. Keywords: Kamaboko, sweet potato, sago, tuna fish, formulation, texture
Kinetics Model of Tomato Quality Changes During Storage Masithoh, Rudiati Evi; Rahardjo, Budi; Sutiarso, Lilik; Harjoko, Agus
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aims at developing a kinetics model of changes in tomatoes quality during storage. Samples were stored at temperature of 6, 15, and 28 °C. Quality parameters measured were total carotene, citric acid, and vitamin C. On the development of kinetic models of quality parameter changes the k values of total carotenoids, citric acid, and vitamin C were 0.075, -0.008, and 0.042 at 6 °C, 0.056, -0.029, and 0.049 at 28 °C, as well as 0.125, -0.039, dan 0.044 at 28 °C, respectively. Activation energy of the decrease of citric acid was 47.91 kJ/mol, whereas for total carotene and vitamin C were 17.83 kJ/mol dan 0.96 kJ/mol. The coefficient of determination (R2) of the quality content between observation and prediction were 0.70-0.96. Keywords: Kinetics, total carotene, citric acid, vitamin C, tomato
Degradation of the oxirane ring of epoxidized oleic acid in a liquid catalyzed reaction system Wibowo, Tri Yogo; Rusmandana, Bayu; astuti, Astuti
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Epoxidized oleic acid was produced using acetic acid as a carrier of oxygen in liquid organic media. The attack on the oxirane ring by nucleophilic ion takes place in the epoxidation process with liquid catalyst, so decreased the yield of the epoxy. We report a study of degradation of oxirane ring influenced by the amount of sulfuric acid catalyst and addition time of hexane on the epoxidation reaction of oleic acid with hydrogen peroxide. The results show that increasing amount of sulfuric acid catalyst not only can increase rate of reaction but also can affect degradation of epoxide increased. On the process conditions: temperature of 50-55 ºC; mole ratio of oleic acid: acetic acid: hydrogen peroxide = 1 : 0.4 : 1.5; and stirrer speed of 1200 rpm, the amount obtained by sulfuric acid catalyst is best at 3.5% which can result in a number epoksid oxirane and iodine numbers are 3.15 and 4.66, respectively. Meanwhile, the hexane addition did not influence on the reaction rate of double bond cleavage, however the hexane addition at the right time can decrease the degradation of oxirane ring. The addition of a 125 g hexane at the first hour gave the degradation oxirane low at 50%. Keywords: oleic acid, epoxide, oxirane ring, degradation
The Green Betel Leaves for Inhibiting Fat Oxidation of Smoked Seasoned Catfish Fillets Wulandari, Dwi Retno; Ekantari, Nurfitri; Husni, Amir
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study was to determine the effect of added betel leaves towards fat oxidation on smoked seasoned catfish fillets during storage. This study consisted of seven treatments, there were control (without added of spices, liquid smoke, and betel leaves powder), the added spices, liquid smoke, and also the combination of added spices, liquid smoke, betel leaves powder at various concentration of betel leaves powder (0.05, 1, 5, and 10%). The spices and soy sauce were dissolved in water and used to dissolve betel leaves powder. The order of smoked seasoned catfish fillets were soaked in a spice solution and betel leaves powder for 2 hours and then drained for 5 hours at 5 °C, and dipped in liquid smoke 10% (v/v) for 1 minute, then cooked in oven at 75 °C for 6 hours, cooled and packed (0.8 mm polypropylene plastic). The result showed that the betel leaves powder and spices interacted synergistically to inhibit fat oxidation and increased shelf life of smoked seasoned catfish fillets until the six days of storage. Added betel leaves powder could inhibit fat oxidation, peroxide value content varied 12.16 to 14.14 mgeq/1000 g, lower than control (13.53 to 14.09 mgeq/1000 g). Added 1% betel leaves powder was the most preferred smoked seasoned catfish fillets by consumers test, however it induced darker color, harder texture, and could covered up the smell of smoked on product. Keywords: shelf life, betel leaves, smoked seasoned catfish fillets, oxidation
Purification of Phage Cocktail and its Inhibition Spectrum to Foodborne Disease Bacteria Nindita, Lia Oriana; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research is to purify a phage cocktail to obtain a single phage and evaluate the broad host range of a single phage. The obtained single phage (ФLA-1), was found to attack strains of Shigella flexneri, Shigella dysentri, Eschericia coli, Salmonella thypi, and Listeria monocytogenes, but not members of the strains Staphylococcus aureus, Bacillus cereus and Lactobacillus plantarum. The data showed that ФLA-1 is more  effective to attack the Shigella flexneri than other strain with the burst size of 1.37.108 PFU/ml. It  can reduced the cell numbers of their positive bacteria targets after 8 hr. The complete nucleotide sequence of the genome 21226 basepairs of фLA-1 was determined. Keywords: purification, phage cocktail, plaque, pathogen bacteria, foofdborne disease
The Evaluation of Occupational Safety and Health Based on Employee Behavior Aspect in Production Process at Pabrik Gondorukem and Terpentin Rejowinangun – Trenggalek Lutfi, Musthofa; Nugroho, Wahyunanto Agung; Prasetyo, Ary Drajad
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Occupational health and safety is important to avoid accident in production process. Pabrik Gondorukem and Terpentin (PGT) Rejowinangun is a factory that processes pine latex to produce gondorukem and terpentin that have high levels of workplace accidents. In this study, occupational health and safety evaluation performed by evaluate facility, workroom, working condition, and health and working safety implement at sectioned production process corresponds to behaviour aspect and employ safety default then give remedial recommendation proposal job on work area of that evaluation result. Study result show that amelioration of working location in Pabrik Gondorukem and Terpentin is required to improve occupational health and safety. Dangerous employee behavior such as the employee awareness to wear safety equipment, cleanliness of the area and company safety and health management is need to be improved. Keywords: ergonomic, gondorukem, occupational health and safety
Utilization of Nypa (Nypa fruticans) Bark for Making Biocharcoal Briquette as Alternative of Energy Sources Mulyadi, Arie Febrianto; Dewi, Ika Atsari; Deoranto, Panji
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research aim are to get combination of the best treatment between the amount of tapioca glue and lime as additional material to be able to produce charcoal briquette which is able to be taken the beneficial  as alternative energy source, and to know production price which needed in making leaf sugarcane biocharcoal briquette.  The experiment for this research is Completely Randomized Block Design with 2 factors;, they are concentration of Tapioca glue (P) and Concentration of lime as additional material (K). Each of the factors has three levels, they are: P1 (20 %), P2 (30 %), and P3 (40 %); K1 (1%), K2 (3%), K3 (5%) which are repeated twice. Product yield, water content, endurance press, heat value, and ash content are analysed on this reserach. The best treatment is on biocharcoal briquette with the tapioca glue is 20% and lime is 5% with product yield is 78.04%, water content is 4.10%, the endurance press is 157.57 kg/cm2, heat value  is 2753.71 cal/g, and ash content is 22.35%. The result of production analysis show the base price of the product is Rp. 1120.00/ kilogram. The price of product sold is Rp. 1700/ kilogram with profit expectation is 40 so that the BEP value (unit) is 11986.03 kilograms or Rp.18224978.07. Keywords: biocharcoal, briquette, lime, nypa bark, tapioca.

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