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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 14, No 2 (2013)" : 9 Documents clear
Extraction and Characterization of the Water Soluble Polysaccharides from Coffee Pulp of Arabica (Coffea arabica) and Robusta (Coffea canephora) Variety Diniyah, Nurud; nafi', Ahmad; Sulistia, Demi; Subagio, Achmad
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was aimed to extract and characterize water soluble polysaccharides (WSP) from coffee pulp of arabica and robusta variety. The effect of extraction temperature i.e 80 and 90 °C on properties of WSP was investigated. The results showed that WSP produced from coffea robusta in combination with 90 °C of extraction temperature was the best treatment. It yielded WSP of 10.98%, brigthness (L*) of 61.52. This WSP contained water, protein, ash, total sugar and pectin of 8.92%, 16.07%, 13.01%;  13.54%, and  57.24% respectively.
Antioxidan activity of Sargassum duplicatum seaweed extract Septiana, Aisyah Tri; Asnani, Ari
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Sargassum duplicatum contains bioactive compounds that potential as antioxidants. The aims of the research were to study the antioxidant activity of S. duplicatum’s extract obtained from solvent extraction by one-step extraction and multi-step extraction methods. Solvents used were hexanes, ethyl acetate, methanol, ethanol, and water. Antioxidant activity of extract was measured by analyzing the peroxide value, malonaldehide (MDA) from linoleic acid dan 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenger capacity. The result showed that the extract of S. duplicatum could inhibit linoleic acid oxidation and scavenge free radical. Antioxidant activity on linoleic acid of methanol extract from one-step extraction method was the highest, whereas antioxidant activity of ethanol and ethyl acetate extracts was not significantly different. Methanol extract from one step extraction could inhibit peroxide formation by 86.4%, and MDA formation by 77.5%. As reference, α tocopherol inhibited peroxide formation by 89.1% and MDA formation by 60.6%. The DPPH radical scavenger capacity of all extracts of S. duplicatum was lower than α tocopherol.  Activity of antioxidant of those extracts was closely related to their total phenolic content.Key words: Extraction, antioxidant, Sargassum duplicatum
Modification and Performance Test of A Tube Type Pressure Stove using Jatropha curcas Oil Fuel Fatah, Gatot Suharto Abdul; Hastono, Abi D.; soebandi, Soebandi
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Energy crisis is a problem that still has not been fully resolved. Kerosene as one of the main source of energy for daily cooking is relatively expensive. It can cost up to Rp. 8000,-/L. Although energy conversion from kerosene to LPG has been carried out by the government of Indonesia, but some users still prefer kerosene for security reasons. Until now, pressure stove or kerosene-fueled stoves commonly called tube type are still used by users to fry fried foods. By modifying mainly on the part of the wind shield tube it is spected that presure stove tube type can be used bio oil. Some bio-oil which come from jatropha curcas, cottonseed oil and kapok oil have potential to be used as bio fuel. The aim of the research and modification was to get pressure stoves prototype by using bio-oil by modification of pressure stoves as a substition of kerosene pressure stoves. The result of modification and engineering of pressure stoves, could be got some prototypes pressure stoves that was pressure stove tube type. The result performance test is done using jatropha oil as follows : fuel consumption 1250 mL/ hour; pre-heating 17 minutes; boiling time of 2 litre of water 5 minutes; the noise levels was 88.2 dB and the flame colour was reddish blue.Keywords: modification, pressure stove, Jatropha curcas, fuel oil.
Analysis of the Occupational Health and Safety Effects on Productivity of Employees using Partial Least Squares Methods Ukhisia, Bella Gloria; Astuti, Retno; Hidayat, Arief
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Occupational safety and health is one of the important factors that can affect employees’ productivity. Risk of accidents and occupational diseases often occur because the occupational safety and health program is not performing properly which can have an impact on the level of employees’ productivity. The aims of the research were to determine the effect of occupational safety variable and occupational health variable on employees’ productivity, and occupational safety on occupational health at installation division of PG Krebet Baru II Malang. The study was conducted at the installation division of the PG Krebet Baru II Malang using sample size of 60 people. Variables used in this study consisted of two types, i.e. latent variables and indicator variables. Data were collected using a questionnaire which was consisted of questions include all research variables and the response was measured using a Likert scale. The data then were analyzed by partial least squares method using software SmartPLS ver 2 for windows. The results showed that the occupational safety variable with regression coefficient 0.137 did not give a significant impact on employees’ productivity. Occupational health variable with regression coefficient 0.258 gave a significant impact on employees’ productivity. Safety variable with regression coefficient 0.587 gave a significant impact on occupational health. It can be concluded that occupational safety did not give a directly significant effect on employees’ productivity, occupational safety indirectly affect employees’ productivity through occupational health, occupational health directly gave a significant impact on productivity of employees.Keywords: Occupational health and safety, Partial Least Squares, Productivity
The Effect of Sodium Bikarbonate Immersion and Frying Temperature TowardThe Hardness Value of Cocoyam Chips (Xanthosoma sagittifolium) Putranto, Angky Wahyu; Argo, Bambang Dwi; Komar, Nur
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The major problem that need to be considered in chips product arecrunchiness. The research to get the crispy chips product is generally done by adding a solution of Calcium Hydroxide (Ca(OH)2).However, basically high calciuminCalcium Hydroxide makes a hard texture. Therefore, searched alternatives to make a crunchy texture chips with a low hardness level. The immersion of Sodium Bicarbonate (NaHCO3) as crunchy maker, will produce CO2 gas which is expected to form many pores in cocoyam chips,so the texture of produced chips will be more crisp. To see the quality of chips due to the Immersion of Sodium Bicarbonate (NaHCO3), then do the microstructural studies using Scanning Electron Microscopy (SEM).The results obtained water content and hardness values are lower than previous research, and the best treatment was NaHCO3 soaked concentration of 1 g/L and the frying temperature of 180 °C with the parameters value such as physical parameters; watercontent of 2.636%, hardness value of 0.443 kg/cm2,organoleptic parameters; crunchiness of 6.05, the appearance of 5.30, taste of 5.45, colour 5.40 and the energy needed for frying are 55.323 kJ/kg. Microstructure from SEM showed that immersion of NaHCO3 and frying temperature effected to gelatinization which is characterized byincreasing the average of matrix diameter from 68.51μm (raw material) to 103.07μm and has a diameter bubbles on average 29.19 μm (soaked of NaHCO3 with a concentration of 1 g/L and the frying temperature of 180 °C). Key words : Cocoyam, Sodium Bicarbonate, Scanning Electron Microscopy (SEM)
Effect of Ingredients Formulation Of Mechanics Traits on Organic Planting Bag Nugroho, Wahyunanto Agung; Rahayu, Febi Damayanti; Lutfi, Musthofa
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The use of planting bags of organic materials in the field of agriculture is a solution to problems such as stacking plastic bag after the seedling planting is completed and inhibits plant growth due to wrong release of planting bag. Organic planting bag practices can add nutrients to the soil and has the ability to retain water, which supports the growth and development of plants. The purpose of this study is to modify the organic planting bags that have been developed using material compositions and sizes of planting bag. The research was conducted in two phases, namely the manufacture and testing of organic planting bag. Parameters observed in this study is the water content, vertical pressure testing, tensile testing, volume and mass of planting bag. Based on the results of LSD test showed that the combined treatment of combination treatment A6B6 is best used as an ingredient of organic planting bag where the comparison between coconut husk and water hyacinth at 1:7.25. To test the moisture content value obtained was 82.35%, for testing the vertical pressure is 0007 kg/cm2, and for testing the tensile stress is 0067 kg/cm2.Keywords: Organic Plnating Bag, Water hyacinth, Coconut Husk
The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening Andriani, Ria Dewi; Sawitri, Manik Eirry; Al Awwaly, Khothibul Umam; Manab, Abdul
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based edible film on the Gouda cheese physical quality during ripening. The functional properties of Gouda cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p<0.05) on yellowness (b*), but insignificant effect (p>0.05) on texture, brightness (L*) and redness (a*) of Gouda cheese. The results also showed that ripening time significantly affected (p<0.05) on texture and brightness (L*) of Gouda cheese, but did not affect on redness (a*) and yellowness (b*). Microstructure of Gouda cheese with the addition of benzoic acid indicated that the dispersion of fat globules was more uniform, meanwhile the dispersion of matrix protein was more uniform with the addition of propionic acid. Generally, microstructure of Gouda cheese showed that the dispersion of fat globules and matrix protein was more uniform in four months ripening time.Keywords: Edible Film, Protein Whey, Gouda Cheese, Antimicrobial agent
Performance Appraisal of Fresh Milk Supplier using Analytic Network Process Method and Rating Scale: Case Study in ‘Pusat Koperasi Industri Susu’ Sekar Tanjung Pasuruan Arin, Riska Devi Nur; Astuti, Retno; Ikasari, Dhita Morita
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pusat Koperasi Industri Susu (PKIS) Sekar Tanjung Pasuruan is a company engaged in the processing of milk. Performance improvement is needed in increasing competitiveness of PKIS Sekar Tanjung Pasuruan. One of the factors that affect the performance of PKIS Sekar Tanjung Pasuruan is performance of its suppliers. The purposes of this research were to obtain the weight of fresh milk supplier performance criteria by applying Analytic Network Process (ANP) method and to get the order or priority of fresh milk supplier based on rating scale. ANP is a weighting performance criteria method. ANP involves the interaction and dependence of high-level elements in the hierarchy of low-level elements. By using ANP method, supplier performance was expected being able to be assessed in accordance with the company’s key criteria. The result of criteria weight were efficiency (0.088), flexibility (0.056), responsiveness (0.503), and food quality (0.353). The result of subcriteria weight were production cost (0.044), transaction cost (0.044), consumer satisfaction (0.008), volume flexibilities (0.019), delivery flexibilities (0.003), delivery delay (0.026), fill rate of order quantity (0.143), suitable of delivery method (0.260), consumer complain (0.100), physical appearance (0.024), safety and healthy product (0.042), product reliability (0.059), production system (0.189), and environmental aspect (0.039). The results of performance assessment of fresh milk supplier based on descending scores are supplier F (3.331), supplier A (3.213), supplier D (2.917), supplier C (2.875), supplier E (2.722), and supplier B (2.672).Key Words: ANP,  Rating Scale, performance of supplier
Application of Six Sigma Method for Process Improvement in Reducing Pack Defect of Greenfield Milk (Case Study in PT Greenfield, Malang) Hariri, Rifan; Astuti, Retno; Ikasari, Dhita Morita
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

PT Greenfield has always tried to produce milk in accordance with the standards in order to satisfy the consumer, but the fact showed that there were product defects in PT Greenfields. The defects were occurred in handling after the filling process which caused defects in packaging (pack defect). The aim of this research were knowing the factors that cause the pack defect of Greenfields ESL (Extended Self Life) milk and knowing the priority of proposed improvements  which would be used to reduce the number of pack defects of  Greenfields  ESL milk. Data were analyzed using six sigma methods through define, measure, analyze, and improve phase. The research results showed  that the factors caused pack leakage were problems of filling machine, dropping of stacked packs or pack hitting by  forklift, carelessness on stuffing, imprecise in placing cartoons on the pallet, human error/carelessness, flabby paper, and high humidity. Filling machine has the greatest value of RPN Risk Priority Number) of FMEA (Failure Mode Effect Analysis). It  indicates that the priority of improvements was on filling machine.Keywords: Deffect, FMEA, RPN, six sigma

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