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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 14, No 3 (2013)" : 8 Documents clear
Types and concentration affect of natural preservatives on the quality of palm sugar Naufalin, Rifda Naufalin; Yanto, Tri; Sulistyaningrum, Anna
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Coconut sap easily damaged, so the need for the preservation process. Farmers usually use (laru) was added a solution of lime with mangosteenrind and jackfruit wood chips to conserve juice. But the availability of a preservative is limited so that not a few farmers who use synthetic preservatives, sodium metabisulfite. Some natural preservatives that can be used as an alternative to extend the shelf life of coconut sap are betel leaves, clove leaf, guava leaves, wooden cup, and tea leaves. These materials have bioactive components that can act as antimicrobia.This research aims to 1) determine the effect of the type of natural preservatives to maintain freshness of coconut sap and quality of coconut sugar, 2) determine the effect of concentration of natural preservatives to maintain freshness of coconut sap and quality of coconut sugar, 3) determine the effect of the old store on the quality of coconut sap , 4) determine the effect of combined treatment of natural preservative type and concentration of preservatives on the quality of the coconut sugar.The research consisted of two phases. The results of phase 1 showed that the coconut sap is added preservative clove leaves (M4), guava leaves (M5) and mangosteenrind (M1) with concentration of 4.5% (K1) gave pH value, levels of sucrose and the highest sensory when compared with other preservatives. The results of phase 2 showed that coconut sugar is added to the preservative mangosteen rind, clove leaf, and guava leaves not significant difference to the chemical variables (water content, ash content, reducing sugar content, and total sugar content), but gave significant influence to organoleptic variables (color, aroma, flavor, texture, and preferences)..
Potential of Oyster Mushroon (Pleurotus ostreatus) and Gluten in the Production of Artificial Meat with High Fiber Content Wardani, Nela Agustin Kusuma; Widjanarko, Simon Bambang
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purpose of this study was to obtain a method of making artificial meat with the use of oyster mushrooms and gluten. This experiment was also studied the effect of different proportion of oyster mushroom flour and gluten on the physicochemical and organoleptic properties of an artificial meat. Teoritical evaluation of protein nutritional value was also studied. Randomized Block Design (RBD) was used in this experiment with flour proportion of oyster mushroom : gluten ratio as single factor. Each experiment was repeated 4 times. Percentage increase of oyster mushrooms addition on wheat gluten dough are J1 = 0% (w/w); J2 = 10% (w/w); J3 = 20% (w/w); J4 = 30% (w/w). Based on experimental results, the best treatment  of physicochemical parameter was proportion of oyster mushroom flour and gluten (30:70) which had moisture content of 73.16%, protein content 16.21%, 84.02% WHC, texture 21.81 N, pH 6.72, and color (L = 40.84; a + = 18.00, b + = 22.53). On the other hand, the best treatment of organoleptic properties obtained from the proportion of oyster mushroom flour and gluten (10:90) with level of preferences were 3.65 (neutral) for taste, 4.55 (somewhat like) for texture and color, and 4.05 (neutral) for aroma. For the best treatment (proportion of oyster mushroom flour and gluten (30:70)) of SEM (Scanning Electron Microscopy) showed that there were many holes in large quantities and the size of hole was large. Product with organoleptic parameter (proportion of oyster mushroom flour and gluten (10:90)) had small fewer holes (porous). In addition, the texture surface looked rougher than control. The quality of digestibility, biological value and NPU of the best treatment in series were 94.50%, 40.15% and 37.94% for physicochemical parameters, and 95.54%, 33.92%, and 32.41 % for organoleptic parameters.Keywords: Oyster mushrooms, gluten, artificial meat
Mocaf (Modified Cassava Flour)-Based Artificial Rice Production (Study of Mocaf and Rice Flour Proportion with the Addition of Porang Flour) Yuwono, Sudarminto Setyo; Febrianto, Kiki; Dewi, Novi Sintya
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

National rice production is currently quite a lot, but feared not enough for national rice necessity. Therefore, diversification of staple foods in the form of artificial rice is needed to support national food availability. Some problems in artificial rice product are first its texture. It tends to be hard due to the high content of amylose in Mocaf. As well the strong aroma of Mocaf makes artificial rice difficult to be accepted by consumers. Also we need to use additional materials such rice and porang flour to improve its texture and taste. This research used Randomized Block Design method (RBD) with two factors. The first factor was Mocaf and rice flour proportion consisting of 3 levels (90 : 10, 80 : 20 and 70 : 30) and the second factor was the addition of porang flour consisting of 3 levels (2%, 3% and 4%). The obtained data were analyzed using ANOVA (Analysis of Variance) and then continued using Least Significant Different Test (LSD) at α = 5%. The organoleptic test data were analyzed using Hedonic Scale Scoring Test and then continued using Duncan’s Multiple Range Test (DMRT) at α = 5%, while for determining the best treatment using De Garmo effectivity index method.The best treatment based on the physical, chemical and organoleptic parameters was obtained from the treatment Mocaf and rice flour proportion = 70 : 30 with the addition of porang flour 3% resulting artificial rice with the physical and chemical characteristics as follows color brightness (L *) 50.47, texture 1.27 N, rehydration capacity 177%, volume development 125%, water content 9.21%, starch 70.83%, amylose 18.86%, ash 0.62%, fat 2.71%, protein 2.71%, carbohydrates total 84.75%, oxalic acid 0.06% and organoleptic characteristics, as follows color 3.55 (neutral), aroma 3.60 (neutral), texture 4.00 (like) and taste 3.85 (neutral).Keywords: artificial rice, Mocaf, rice flour, porang flour
Organoleptic Characteristics of Natural Flavour Powder From Waste of Swimming Blue Crabs (Portunus pelagicus ) Processing: Study on Dextrin Concentration and Drying Temperature Mulyadi, Arie Febrianto; Maligan, Jaya Mahar; Wignyanto, Wignyanto; Hermansyah, Ricky
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

As a maritime country, Indonesia has the potential product of marine fisheries are very abundant, but the potential is still not used optimally. One of the potential that can be developed is wimming blue crab. Besides the meat, use the swimming blue crabs shells are also quite large. One use of this shell is used as the main ingredient of natural flavour powder manufacture. Making natural flavour powder from waste of swimming blue crabs meat processing need to consider several factors, among which the concentration of filler material (filler) used the dextrin and drying temperature, therefore it is necessary to do a study of dextrin concentration and drying temperature on the manufacture of powdered natural flavour from waste of swimming crabs meat processing. The best results are at 60 °C drying temperature and the concentration of 10% dextrin. The best treatment has a value of organoleptic parameters namely the taste of 2.6 (neutral), aroma of 3 (neutral), color of 3.6 (like), texture of 3.8 (like), and for the physical parameters of the water content of 6%, the solubility of 74.67% and 10.34% absorption.Keywords: Taste, aroma, color, texture, filler
Utilization of Pineapple Juice Base Growth Medium for Lipid Production by Xanthophyllomyces dendrorhous Andriani, Ria Dewi; Akeprathumchai, Saengchai; Laoteng, Kobkul; Poomputsa, Kanokwan; Mekvichitsaeng, Phenjun
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The main objective of this study lies in utilization of pineapple juice concentrate, an agricultural by-product derived from canned pineapple industry, as a low cost base growth medium to cultivate and simultaneously produce lipid by the red yeast X. dendrorhous. Pineapple juice was characterized and revealed that sucrose, glucose, and fructose were present at the concentration of 23.58, 39.14, and 36.86 g/L, respectively. In addition, acetic acid, citric acid, propionic acid concentrations of 21.70, 2751.30, and 51.00 mM were found to be the main acid in pineapple juice concentrate together with several amino acids; therefore, it possible to employ as base culture medium to cultivate X. dendrorhous. Results on cultivation of X. dendrorhous in the concentration of total sugar 10 g/L pineapple juice without supplemented of nitrogen source was satisfactory in comparison with that of yeast medium. Biomass and lipid content obtained of when cultivated X. dendrorhous in pineapple juice were of 5.14 g/L and 8.90 % in dry cell weight, respectively, while biomass and lipid content when cultivated in yeast medium were 4.88 g/L and 4.10 % in dry cell weight, respectively. Since yeast medium was rather expensive, moreover, cultivation of X. dendrorhous in pineapple juice concentrate, a low cost substrate, was fairly reasonable. Therefore, pineapple juice could be an excellent substrate for cultivating X. dendrorhous when appropriately optimized.Keywords: biomass, lipid, X. dendrorhous, pineapple juice
Studies of Antibacterials effect of Fresh Soft Coral (Geodia sp.) Extract Against Escherichia coli and Vibrio parahaemolyticus and The Content of Active Compounds Faikoh, Elok Ning; Yuliana, Denok Eka; Suhendriani, Sari; Aini, Herlin Qurotul
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Soft corals (sponge) is a species of marine animals that live in the coral reef environment. There are more than  five thousand species found  in nature. The generally aims of this study are to diversify the utilization of diverse species of marine life in Indonesia through out  knowledge about the chemical content and its bioactive characteristic especially sponge Geodia sp. The results showed that the crude extract of fresh soft corals Geodia sp. has antibacterial activity against E. coli and Vibrio parahaemolyticus. The most effective solvent to extract secondary metabolites in a fresh Geodia sp. is chloroform. The results of GC-MS analysis was found 16 secondary metabolites in soft corals Geodia sp,. Two of the most dominant  are  Androst-4-en-3-one at 34.06% and 1,5-di-tert-butyl-1 ,3-cyclohexadine at 17.96% and both of them are  derivative of  terpenoid.Keywords: soft corals, antibacterial, secondary metabolites
Design and Techno-economic Evaluation of Pokem (Setaria italica) Tresher Machine istalaksana, Istalaksana; Payung, Paulus
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The threshing process  of pokem (papua wheat)  is still carried out with a traditional equipment with very limited  capacity. The aim of this study was to design the thresher, test the performance of the threser as well as carried out techno-economic evaluation of Pokem threshing machine. The results showed that the threser was successfully built with 6.54 kg/hr of threshing capacity, efficiency of threshing  of  94% and stem separation percentage of 78%. The techno-economic evaluation show the Net Present Value (NPV) of Rp. 18,796,600.00, BCR of  2.52, IRR of 64% and bigger commercial rate of interests (17%). The Payback Period (PBP) was 1.7 years. This results shows that the Threser machine has a potential to be developed in Papua.Keywords: Pokem, techno-economic evaluation, pokem thresher, design construct
Productivity Analysis Using Objective Matrix (OMAX) Method: Case Study On The Production Departement of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan Hamidah, Nurul Hazmi; Deoranto, Panji; Astuti, Retno
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purpose of this study was to determine the level of partial and total productivity on the production department of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan with productivity measurement was carried out in January to December 2012. The result of this research can be used as the benchmark productivity and basis of planning for increasing productivity in future periods. Objective Matrix (OMAX) methods was used for analyzing the data. Criteria of productivity used in this study were the use of raw material, man hour, fuel, and electrical energy. The results showed that the highest score of productivity was on the use of man hour which was achieved in October at level 9. The criteria for the use of raw materials, fuel, and electrical energy reached the lowest score of 0 on November and December. The highest value of total productivity index level achieved during the measurement period was 84.69% in October and the lowest value was -95.18% in November. Unsuitable raw material received, defective parts, discomfort working environment, lack of discipline, lack of motivation, and too tired workers were factors that lead to low productivity in the production department of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan.Keywords: Objective matrix (OMAX), bakery industry, productivity

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