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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 2 (2014)" : 8 Documents clear
The Comparison of Paddy Straw Lignin Degradation Pretreatment Process Using Wet Milling and Dry milling in Bioethanol Production Ni’mah, Farisatun; Argo, Bambang Dwi; Lutfi, Musthofa; Maharani, Dewi Maya; Putranto, Angky Wahyu
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Bioethanol is one alternative to fossil fuel substitutes depleting annually. Bioethanol production using waste material containing cellulose such as rice straw, require special attention in the process of pretreatment to customize the lignocellulose both in terms of structure and size to break up and reduce the content of lignin and hemicellulose. This research has been conducted on the hydrolysis of rice straw using wet milling pretreatment (WMP) and microwave-NaOH method compared to the dry milling pretreatment (DMP) with respect to the content of cellulose, hemicellulose and lignin. The results showed that the hydrolysis using WMP has a lower content of cellulose, hemicellulose and lignin compared to the DMP, since the size of the rice straw affect the mesh lignocellulose content. The larger mesh size of rice straw used, so the lignocellulose content is getting smaller.   Keywords: Bioetanol, Delignifikasi, Pretreatment, Wet Milling, Rice Straw
Design of Automatic Fruit Juice Pasteurization Machine Based on Ohmic Heating Technology Adilaksono, Indrawan Cahyo; Susilo, Bambang; Sugiarto, Yusron
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Fruit production in Indonesia has greatly increased year by year that is resulting in price fluctuation due to abundant products. The fruits possible to be rotten which decrease the sale value when the harvest time is unstable. One of the efforts for increasing the sale value of fruit is by making juice. The most important process of making juice is pasteurization. Ohmic heating pasteurization is one of pasteurization methods that can be utilized to pasteurize the juice. Thus, the juice pasteurization machine was created in particular design to pasteurize juice in small-scale. This study aims to determine the design of machine and the performance machine test, and to determine the efficiency of energy use of machine performance. Performance testing of energy efficiency of fruit juice pasteurization was carried out in an ohmic tube with a diameter of 3.55 cm and electrode spacing of 18 cm. The experiment used mango as a sample with the addition of water (2:1), the sample was pasteurized with 3 variations of electric potential included 220V, 385V, and 425V up to 800C. The highest energy efficiency up to 94%. It was obtained in voltage of 385 V with pasteurization time 130 s and the lowest energy efficiency up to 88%. It was obtained in voltage of 220 V with pasteurization time 369 s. The result showed that the ohmic-based fruit juice pasteurization machine was able to pasteurize in short time and had high efficiency.Keywords: Ohmic Heating, Efficiency, Pasteurization
Design of “Spinner Pulling Oil” as an Automatic Oil Removal to Increase Quality of Catfish (Pangasius pangasius) Floss in Koperasi Wanita Srikandi Nugraha, Muhammad Agung; Felayati, Helmi Fadhlurrahman; Irianto, Alvian Budhi; Susilo, Bambang; Lutfi, Musthofa; Sugiarto, Yusron
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Banturejo that is located in Kecamatan Ngantang, Kabupaten Malang, East Java Province, has a potential commodity in fisheries. The local resident see this potential commodity as a business opportunity by producing several kind of food products. KOPWAN Srikandi, which is women corporation, sell food products from fresh fish material. One of the products is catfish (Pangasius pangasius) floss. The problem production is the quality of fish floss which contain high level of oil content. Therefore it makes shelf life of catfish floss is relatively short. “Spinner pulling oil” is an automatic removal oil device which is equipped by centrifugal force to reduce the high level of oil content and become a solution to solve the problems on a household industries. Spinner Pulling Oil equipped with timer that able to automation and dimensions used for the design are Length x Width x Height is 60 x 45 x 52 centimeters. The driving tool with an electric motor that is used has the power ¼ HP, 2.36 A with 220 V of voltage, 50 Hz, 1400 RPM (1 phase motor) and 200 watt so it can move the material basket with a capacity of 10 kg at a speed of 1076 RPM. Performance testing of spinner was carried out to determine the machine performance with trial to the machine and by doing the test of the oil content of sample after spinning. The sample of catfish floss was threatened with the difference time duration included 0, 2, 4, 6, 8 and 10 minutes. In this study, the time optimal and the power consumption of device was being analyzed. The optimal time of spinning was obtained in 6 min with 25,49% fat content.   Keyword : Banturejo Village,Fish Floss, Spinner Pulling Oil
The Effect Of NaOH Concentration And Microwave Heating Time On Pretreatment Process Toward Lignocellulose Content Of Chlorella vulgaris Siregar, Moh. Risal; Hendrawan, Yusuf; Nugroho, Wahyunanto Agung
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The scarcity of fossil fuel, cause necessary a renewable energy such as bioenergy with biomass as resources. One of biomass resources which can be used is microalgae Chlorella vulgaris. The aim of this research is to learn the effect of NaOH concentration and microwave heating time toward content of cellulose, lignin and hemicellulose Chlorella vulgaris. 15 grams powder of Chlorella vulgaris is mixing with 150 ml NaOH (0.3M ; 0.5 M ; 0.7 M) and then be heated on microwave PANASONIC model NN-GD371M (f = 2450 MHz ; P = 950 Watt) at low temperature level with time variations that 20 meniutes, 30 minutes, 40 minutes. The result of effectivity indeks analyze, the best treatment on 0,7 M 40 menit. Cellulose content go down from 1.27% to 0.53%, hemicellulose go up from 17.02% to 0.65% and lignin go up from 0.27% to 0.65% or can be said carbohydrat go up from 18.29% to 67.49%. Microstructure analysis with SEM show that structure of molecules changed, destroyed and not compact. Key Words : Chlorella vulgaris, Microwave-NaOH, Pretreatment
Modifications and Performance Test of Semawar, Spiral and Tube Stove with Jatropha Fuel Oil Fatah, Gatot S.A.; Soebandi, Soebandi; Hastono, Abi D.
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Kerosene as the primary fuel for cooking, is relatively expensive (at Rp 8000.-/liter). Recently the pressure cooker kerosene is still used by cake makers, bread, and noodle. By modifying the part of the cup rubbing alcohol and add a protective piping hot, the stove can be used with pressurized fuel Jatropha oil. Tobacco industry, ceramic and asphalt still use the stove.The purpose of this study is to obtain a prototype pressure cooker (semawar, spiral and tube type) fueled with jatropha oil by modifying the part of the reservoir cup rubbing alcohol, pipe and nozzle heat shield oil expenses. Modified pressure cooker and test performance using Jatropha oil is obtained as follows: the fuel consumption of 935 - 1250 mL/hour; pre-heating 9-17 minutes; time required to boil 2 liters of water was 5 minutes; noise level of 75.5 – 88.2 dB and the reddish color of blue flame.Keywords: pressure stove, oil, jatropha
Addition Effect of Super Red Dragon Fruit Peel Extract on Dry Noodle Product Wahyuni, Rekna; Nugroho, Matheus
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Super red dragon fruit peels extract (Hylocereus costaricensis) can be used to increase the macro-nutrients of dry noodles food consumption were more variable for the wider community and encourage the diversification of business people as well as meeting the needs of macro nutrients. Based on this background, it was required to investigate the effect of dragon fruit peel extract introduction dry noodles production in terms of levels of DPPH and consumers acceptance. The purpose of this study was to determine the addition effect of super red dragon fruit peels extract (Hylocereuscostaricensis) for DPPH and consumer acceptance of dry noodles. The experimental design used was the single randomized design (SRD). The data analysis was done as ANOVA with confidence interval of 5% and 1%. If significance is detectted, further data analysis is continued by LSD. For organoleptic test using Friedman test. The best treatment using the modified method of de GarmoSusrini.The conclusion of this study was that the addition of super red dragon fruit peels extract (Hylocereuscostaricensis) very significant effect on DPPH and consumer acceptance of dry noodles. The best treatment was the addition of super red dragon fruit peels extract of 20 ml with the following characteristics: moisture content of 4.567%; intensity of the red color (a +) 18.133; antioxidant (DPPH) 2.348%, ash content of 1.904%, the protein content of 14.661%, and the average of panelist preference level for color4.70; flavor 4.80; aroma 4.30; texture 4.90 which was between like and really like.Keywords: Antioxidan, DPPH, dragon fruit peel, dry noodle
The Effect of Variation Dextrose Equivalents Maltodextrin Values on the Microencapsulant Characteristic of Teak Leaves (Tectona Grandis L.f) Natural Dye Ernawati, Umi Retno; Khasanah, Lia Umi; Anandito, R. Baskara Katri
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study was conducted to determine the effect of variations dextrose equivalents maltodextrin values (DE 5, DE 15, DE 25) on the microencapsulant characteristic of teak leaves (Tectona grandis L.f) natural dye. This study used a completely randomized design (RAL) with one factors (variations in Dextrose Equivalents Maltodextrin values) with 3 levels  (DE 5, DE 15, DE 25). The results were compared to teak leaves extract and teak leaves powder dye without coating. The observation was conducted on specimen is randemen, total anthocyanin content, free radicals scavenging activity, the quality of the color (L*a*b, 0Hue), moisture content, solubility in water, microstructure and solvent residue (ethanol). The variations dextrose equivalents  values of maltodextrin (DE 5, DE 15, DE 25) affected the microencapsulant characteristics of teak leaves natural dyes (Tectona grandis L. f .) In terms of randemen, total anthocyanin content, free radical activity arrests, quality color (L*a*b, 0Hue), moisture content, solubility, microstructure and solvent residue (ethanol). The Increasing dextrose equivalents value of maltodextrin increased specimen randemen, free radicals scavenging activity, quality of the color ( L* a* b, 0Hue ), moisture content, solubility in water and solvent residue (ethanol) of teak leaves natural dyes mikroencapsulant. However, the increasing dextrose equivalent value of maltodextrin lead to decreasing total anthocyanins content of teak leaves natural dyes mikroencapsulant. Maltodextrin with a dextrose equivalents values of 15 ​​produced microstructure of teak leaves natural dye with the best characteristics. The resulting microencapsule was expected to be applied in food as natural dye.Keywords : Dextrose equivalents (DE), Maltodextrine, Mikroencapsulant, Natural Dyes
The Effect of Gum Arabic Addition to Physicochemical and Sensory Properties of Pineapple (Ananas comosus L. Merr.) and Carrot (Daucus carota) Fruit Leather Prasetyowati, Denanda Andini; Widowati, Esti; Nursiwi, Asri
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aimed of this research were to determine the effect of gum arabic addition (0.3, 0.6, and 0.9%) to the physicochemical and sensory properties of pineapple and carrot fruit leather and which concentration can be a recommendation in pineapple and carrot fruit leather. This study used Completely Randomized Design (CRD) with one factor of concentration variation of gum arabic. The results analysis of physicochemical pineapple and carrot fruit leather showed that gum arab addition give significant effect on tensile strength, moisture content, and dietery fiber content, but the addition of gum arabic did not significantly affect on ash content and aw. From the sensory properties, pineapple and carrot fruit leather with gum arabic addition affect the color and texture but didn’t give significant effect on the aroma, flavor and overall. Based on physicochemical and sensory properties the recommended concentration is 0.6% gum arabic in pineapple and carrot fruit leather.Keywords: fruit leather, pineapple and carrot fruit leather, gum arabic

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