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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 15, No 1 (2014)" : 8 Documents clear
Utilization of Microwave Pretreatment Process Degradation of Lignin in Pulp Sugarcane (Bagasse) in Bioethanol Production Widyawati, Niken Lila; Argo, Bambang Dwi; Hendrawan, Yusuf
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Bagasse contains lignocellulose can be broken down into glucose as bioethanol production. In this research, bagasse pretreatment was conducted using NaOH solution and utilizing microwave irradiation in a microwave. The purpose of this research was to determine the effect of long exposure to microwave with NaOH concentration on the cellulose content. Pretreatment of bagasse is done in the microwave with the variation of time (10 minutes, 20 minutes, 30 minutes, and 40 minutes) and the variation of the concentration of NaOH (1 molar, 2 molar, and 3 molar). Characteristics before and after treatment were analyzed by Scanning Electron Microscopy (SEM). The results showed that the highest content of cellulose with an average of 86.85% by treatment with NaOH 3 molar and long exposure to microwave 40 minutes. While the lignin content decreased from 17.56% to 5.47% and a hemicellulose content of 20.98% to 2.58%.Keywords: lignocellulose, NaOH, SEM 
Voltage and Frequecy Effect to Characteristic and Amount of Microorganism of Starfruit Extract (Averrhoa carambola L) Using Pulsed Electric Field (PEF) Sumarlan, Sumardi Hadi; Liani, Riska Dwi April; Yulianingsih, Rini; Indriani, Dina Wahyu
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Fruit extract is one of the food commodities with high demand. Good processing will increase consumption level and sell price. There are two methods for food processing, thermal processing and nonthermal processing. Nonthermal processing method using Pulsed Electric Field (PEF) is one of the alternative way which can be used to decrease amount of microbs and keep fruit extract’s nutritions. Bangkok Red Starfruits varieties which has good taste and smooth texture has be come a good raw material in starfruit extract manufacture. Voltage variations in this research are 20 kV, 30 kV and 40 kV, with frequency variations which are 10, 20, 30 and 40 kHz. Testing results of this research using PEF showed that initial amount of microbe are 1300 CFU/mL can decrease effectively. Minimal decrease happened at voltage 40 kV and 30 kHz of frequency reached 130 CFU/mL. Maximal decrease happened at 40 kV of voltage reached 85.19%. with amount of microbs 1.925 x 103 CFU/mL. Lethal rates per second is 21.3 CFU/mL at 40 kV of voltage. Characteristic result testing has not significant diferences, there are range of pH at 3.09-3.24, Density 1.047-1.076 gram/cm3 , Total Suspended Solid at 14.5-15.6 %Brix, Viscosity at 7-9 Cp, Vitamin C contained at 11.66-16.97 mg/100 mL, and range of color, there are brightness level at 27.8-29.3, red level at 6.7-7.3 , and yellow level 6.8-7.9 .Keywords: Bangkok Red Starfruit, Pulsed Electric, Microbe Amounth. 
Designing Overall Equipment Effectiveness (OEE) Measurement Application: Case Study in PG Krebet Baru II Maknunah, Lu'lu' Ul; Astuti, Retno; Effendi, Mas'ud
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

PG Krebet Baru II does not have a measuring tool that can help analyze its machineries performance. An effective way to analyze machine performance is OEE measurement based on Availability ratio, Performance ratio, and Quality ratio measurement. This study aims at getting OEE measurement application and giving the OEE result quickly and accurately. OEE measurement application was designed using Microsoft Visual Basic 6.0 as programming language, Microsoft Access 2007 as the database and using the prototype approach. Based on the results, prototype COPRA (Computation of OEE Process Rapidly and Accurately) was created. Prototype COPRA has a main menu consisting of Home, Input Data and Data OEE. It has a menu bar consisted of System (has two sub menus which were data delete and application exit), File (has three sub menus which were machine data, operator data and OEE report) and Help (has three sub menus which were user guide, contact person and about). Verification test results and validation test concluded that prototype COPRA was verified and valid. COPRA application passed testing and was ready to be used based on trial result that showed the difference in the COPRA and manual measurement result was less than 0.15%.Keywords: COPRA application, Designing application, OEE measurement
Formulation of Composite Flour Made from Wheat, Maize Sprout, and Seaweed for Dried Noodle Production Jannah, Roudotul; Sukatiningsih, Sukatiningsih; Diniyah, Nurud
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim innovation of noodle production by maize sprout and seaweed are to decrease utilization of wheat with exploited local commodity. In order to defend elasticity in noodle characteristic, seaweed’s flour as gelling agent can be added. This research consist of some stages i.e flour’s production, formulation, noodle’s production, selection of two formulas by hedonic scale test and observation of phisyco-chemical characteristic as noodle selected by hedonic scale test. The proportion of wheat flour and maize sprout flour was consist of 90% wheat and maize sprout flour. The ratio of wheat and maize sprout flours are 8:1 (P1), 7:2 (P2), 6:3 (P3), 5:4 (P4), 4:5 (P5). Seaweed flour which is  added in dried noodle’s batter is 10% at all treatment. As the control, batter made from 100% wheat flour. Based on hedonic scale test, value of color, taste, elasticity, and overall sensory characteristic are significantly different in all treatment of dried noodle’s formula. Value of aroma are not significantly different (ns) by hedonic scale test. The dried noodles made by formula of 80% wheat, 10% maize sprout, 10% seaweed and formula 70% wheat, 20% maize sprout, 10% seaweed were selected as best treatment by hedonic scale test. The flour’s proportion were significantly influence to content of ash, protein, carbohydrate, water holding capacity, cooking loss, ligthness and antioxidant activity. The difference flour’s proportion was not significantly influence  to the content of moisture and fat. Keywords: Antioxidant activity, cooking loss, dried noodle,  maize sprout, seaweed.
Organoleptic Characteristics of Dry Noodle Products from Yellow Sweet Potato (Ipomoea batatas): Study on Adding Eggs and CMC Mulyadi, Arie Febrianto; Wijana, Susinggih; Dewi, Ika Atsari; Putri, Widelia Ika
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

In this research dried noodles making from sweet potato flour were carried out. Sweet potato varieties that used are Ace with yellow roots. The making of dry noodles from sweet potato flour required modification of the process because flour does not contain gluten. This study using some modifications in addition of eggs and Carboxy Methyl Cellulose (CMC). The aim of this study is to obtain the concentration of the addition of egg and CMC to produce dried noodles from sweet potato flour with the best quality of organoleptic. The experimental design was used a Randomized Block Design (RBD) is arranged with 2 factors. The first factor is the type of the addition of eggs which consists of three levels, namely 0%, 10%, and 20%. The second factor is the concentration of CMC consists of three levels, namely 0%, 1%, and 2%. Observational studies include observations organoleptic dry noodles with hedonic scale and the best treatment will be tested n physical quality. The results showed that the addition of different concentrations of CMC and eggs significantly different with a sense of liking for sweet potato dried noodles, while preference for color, aroma, and texture of sweet potato dry noodles were not significantly different. The best results for the organoleptic quality using CMC addition of 1% and 20% addition of eggs. The best organoleptic quality parameters at each of the color 4.2 (like slightly), the aroma of 4.4 (like slightly), sense of 5.4 (like slightly) and for texture by 5 (like slightly). Dried sweet potato noodles best treatment results have physical quality of cooking loss 17.48%, 54.80% swelling index, hydration of 66.42%, 1.58 ratio developments, water content 8.06% and a yield of 53%.Keywords: CMC, dry noodles, eggs, sweet potatoes, organoleptic
Analysis of Quality Control in Black Tea Drying Process with Six Sigma Methods: Case Study in PTPN XII (Persero) Wonosari, Lawang Januar, M.; Astuti, Retno; Ikasari, Dhita Morita
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Drying process was one of the CCP (Critical Control Point) in black tea manufacturing process.The purpose of this study were determining the sigma value of drying process on black tea manufacture determining the factors causing the process deviations and providing recommendation of priority improvement to reduce defects in the drying process in PT. Perkebunan Nusantara XII (Persero) Wonosari, Lawang. Measurements were performed by using the method of six sigma (define, measure and analyze) and FMEA (Failure Modes and Effects Analysis). The research result showed that the six sigma level in short-term process capability was 2.28 and the six sigma level in long term process capability was 2.41. Thesesigma value levelwere considered to be good for the company in Indonesia, because these value were over of 2 sigma which was standard sigma value in Indonesia. Factors causing deviations of drying process are methods, machine and the environment.The priority for improvement was carried out on failure modes with the biggest RPN value which was 252. This priority was on machine maintenance which was poor, such as a rare checking machine.Keywords: Quality Control, Drying Process, Six Sigma
The Making of Oyster Mushroom Log Waste Compost: Study on Goat Manure, EM4 Concentration and Reversal Time Rahmah, Nur Lailatul; Anggraeni, Sakunda; Pulungan, Maimunah Hindun; Hidayat, Nur; Wignyanto, Wignyanto
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aims to determine the effect of goat manure, EM 4, and a reversal of the quality of oyster mushroom log waste compost generated. The experimental design of this study is a randomized block design (RBD) with three factors: the concentration of goat manure (0, 20, and 40%), the concentration of EM4 (0; 0.1 and 0.2%) and time reversal (3, 2, and 1 week) with fermentation time 1 month. Expectations of this study was produced compost that meets the quality standards of organic fertilizers based on SNI 19-7030-2004 ie C / N ratio of 10-20 and pH from 6.8 to 7.49. The results showed that the oyster mushroom logs waste can be composted after one month of composting, where the influence of the concentration of goat manure, EM4 and time reversal significantly affect the C / N ratio, but no significant effect on pH, water content and temperature of the compost. The best treatment is to use goat manure to 40%, 0.1% and EM4 reversal period every 2 weeks. Compost has the best treatment C / N ratio, 14.50; temperature of 29oC; moisture content of 62.24%; pH 7.5; blackish brown color; smooth texture and a slight smell of soil.Keywords: oyster mushroom logs waste, compost, goat manure, EM4, time reversal
Modification of Sweet Potato Flour Production Facility Layout at Farmers Group United of Sukoanyar Village of Pakis District Putri, Shyntia Atica; Agustin, Wike; Ikasari, Dhita Morita; Lutfian, Rizky; Sari, Rheysa Permata
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Sweet potato are one of agricultural commodity that can be used for processing product that have an added value. ‘Gapoktan Pakis’ are one of institution that carried out sweet potato processing. Discontinuity of production process are caused by poor layout where equipments and facility are put not in the place they should be placed. Other aspects that caused production discontinuity are impermanent production area since it is personal house. This research objective are to modify layout based on material flow and connection between facilities. The methods usedin the research are Operation Process Chart (OPC), Flow Process Chart (FPC), Activity Relationship Chart (ARC), and Activity Relationship Diagram (ARD). The results show that for production time of 265 minutes with production capacity of 10 kg produce 2.5 kg sweet potato flour. Facility layout that is suggested are product layout type and straight line material flow type.Keywords: product layout, straight line, sweet potato flour

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