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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 3 (2014)" : 8 Documents clear
The Effect of Extraction Duration and Concentration of Ethanol Solvent to the Extraction of Cocoa Beans (Theobroma cacao L) Antioxidant Diantika, Fitrah; Sutan, Sandra Malin; Yulianingsih, Rini
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Antioxidant is a substance that can inhibit or slow down the oxidation process and is able to counteract the negative effects of oxidants in the body that are beneficial to health. Antioxidants can be found in vegetables, fruits, tea and chocolate. Antioxidants can be obtained by extraction. The purpose of this study was to assess the effect of long extraction and ethanol concentration on the extraction yield results, antioxidant activity and calculate the mass balance process. The materials used are cocoa (Theobroma cacao L). Research compiled using Randomized Block Design (RBD) with two factors: the long process of extraction by maceration namely (8,12,16,20 and 24 hours) and ethanol concentration of 70% and 80%. The results showed that the best treatment was obtained from the 20-hour long extraction and ethanol concentration of 80% for the antioxidant activity IC50 of 82 ppm and a yield of 8.63%.Keywords: Antioxidants, Extraction, Ethanol, Cocoa, Old Extraction.
The Effect of Temperature Cooking of Sugar Juice and Stirring Speed on The Quality of Brown Sugar Cane Dewi, Shinta Rosalia; Izza, Ni'matul; Agustiningrum, Dyah Ayu; Indriani, Dina Wahyu; Sugiarto, Yusron; Maharani, Dewi Maya; Yulianingsih, Rini
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Research of the effect of cooking temperature and stirring speed on the quality of brown sugar cane were processed by vacuum vertical evaporator have been done. Brown sugar cane produced from purified green cane juice. The purification was done with addition of Ca(OH)2. Pure juice cooked with cooking temperature of 60, 70, and 80 oC, and the stirring speed of 200 and 250 rpm. Brown sugar cane was analyzed for color, moisture content, ash content, sucrose, and organoleptic test (hedonic quality test for color, flavor, and texture of hardness). The results showed that the higher of cooking temperature, the better the quality of color, flavor, and hardness brown sugar cane produced. While the higher stirring speed, lower moisture content of brown sugar, so the hardness of brown sugar was better. Besides effect of cooking temperature and stirring speed, quality of brown sugar cane was affected by the quality of cane juice and juice purification process. Good quality of cane juice will produce high yield, low moisture content, high sucrose, and good color, flavor, and hardness. The best result was obtained on brown sugar cane produced by cooking temperature of 70 oC and stirring speed of 250 rpm, which was obtained yield of 8.23%, sucrose of 75.37%, hardness of 4.52 kg/cm2, bright and high color intensity of brown sugar cane.Keywords: cane sugar, vacuum evaporator, brown sugar, stirring, cooking temperature
Design Combination Attributes (Stimuli) of Sweet Potatoes Product Using Syntax and Orthogonal Procedure Ihwah, Azzimatul; Astuti, Retno; Effendi, Usman; Effendi, Mas'ud; Rohmah, Wendra G.
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Processed orange sweet potato has produced people who joined in Gapoktan Sukoanyar Village, District Pakis, Kab. Malang, among others stick, lunkhead, crackers. In the meantime, orange sweet potato processed products they produce only deposited in Food Production and Training Center (FPTC) owned THP FTP UB Department. However, manufacturers have complained that the production capacity and the number of products sold is still unbalanced. In other words, many products are not sold, while the product has been distributed to FPTC not all sold out. The purpose of this study to find out what the consumer desires, and obtain the design combination of attributes (stimuli) sweet potato processed products. The population in this study is a population of Malang. The size of the sample to be taken, calculated using the formula Slovin. By using a significance level of 5% was obtained sample size of 400. The sampling technique used is non-probability sampling, the purposive sampling. So respondents will be used for the sample of respondents who like sweet potatoes. The questionnaire was given to a number of respondents. Questions in the questionnaire is an open question. From the results of the questionnaire, obtained 4 levels of attributes that taste, price, type and how to purchase. 4 levels of attributes and levels, gained as much as 16 combinations of attributes (stimuli), both designed using procedures and orthogonal syntax, whereas if only used 3-level attributes, ie taste, price and type of the obtained 8 stimuli if designed using a procedure syntax and 7 stimuli if designed using orthogonal procedure.Keywords: attributtes product, sweet potatoes, stimuli, syntax, orthogonal
The Potential of Bioactive Compounds from Corn Silk (Zea mays L.) that Result from Gradual Fractionation Using Organic Solvents for the Use as a Natural Sunscreen Laeliocattleya, Rosalina Ariesta; Prasiddha, Ismizana Jati; Estiasih, Teti; Maligan, Jaya Mahar; Muchlisyiyah, Jhauharotul
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The study aims to determine how the influence of the solvent on the content of bioactive compounds such as phenols, flavonoids, and carotene and also SPF (Sun Protection Factor) value on corn silk extract and how its potential for natural sunscreen. Dried corn silk was macerated using ethanol 96%, extract was fractionated then obtained extract from the fraction of: ethanol soluble (E1), ethanol soluble – n-hexane soluble (E2), ethanol soluble – ethyl acetate soluble (E3), and ethanol soluble – water soluble (E4). Total phenolic contents respectively was 34029.37 ± 1926.61 mg/kg; 358.28 ± 119.79 mg/kg; 9569.64 ± 1494.01 mg/kg; 41751.41 ± 1390.41 mg/kg. Total flavonoid contents respectively was 211.05 ± 3.73 mg/kg; 0 mg/kg; 36.31 ± 3.85 mg/kg; and 274.73 ± 9.24 mg/kg. Total carotene contents respectively was 11.3 ± 0.95 mg/kg; 434.68 ± 86.5 mg/kg; 41.18 ± 7.08 mg/kg; and 3.97 ± 0.41. SPF value determination by In Vitro spectrophotometry performed at two different concentrations (100 ppm and 1000 ppm), there are also controls in the form of commercial sunscreen (K1), β-carotene (K2), and quercetin (K3). The result showed that higher concentration resulted in a higher SPF value. SPF value (1000 ppm) consecutively was 17.30 ± 0.15; 9.97 ± 1.11; 25.38 ± 2.88; and 16.88 ± 2.09 and the controls consecutively was 31.00 ± 0.36; 39.35 ± 0.10; and 39.20 ± 0.06. The presence of various solvents influences on the content of bioactive compounds and also SPF values in each fraction. Although the SPF value from corn silk were lower compared to the controls. However, it is known that corn silk can be used for sunscreen as it belongs to type of ultra protection with SPF>15.Keywords: sunscreen, corn silk, bioactive compounds, SPF
Quality parameter characteristics of tomato powder during strorage at various temperature and packaging materials Masithoh, Rudiati Evi; Fauzi, Ratyan
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The study aimed at determining color, moisture contents, and soluble solid contents (Brix) of tomato powder stored at various temperature and packaging. Tomatoes were dried at 50 oC then blended as powder. Tomato powder stored for 8 days in various packaging, i.e. aluminium foil, glass bottles, and PE plastic, at various storage temperature, i.e. 5, 15, and 30 oC. Results showed that L color value and Brix decreased while moisture content increased for all storage temperature and packaging. The rate of decrease of L was higher for PE plastic then other packaging. There was a significant effect of storage temperature to moisture contents but no effect of the packaging. Brix decreased insignificantly for all storage temperature and packaging materials.Keywords:  Tomato powder, Brix, moisture content, L color value
Extraction and Characterization of Protease Enzyme from Moringa Leaves (Moringa oliefera Lamk.) Fathimah, Azmy Nahdhiyati; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Proteases in moringa leaves have the potentials in industrial applications. This study was conducted to extract and characterize the proteolytic enzyme from moringa leaves (Moringa oliefera Lamk.). Protease was extracted from moringa leaves by homogenization with 100 mM potassium phosphate buffer pH 7.0 containing 10 ml 0.3% ascorbic acid and 10 ml 15 mM EDTA which were found to be the most effective extraction buffer and stabilizers. After centrifugation at 10.000 rpm,  protein  in  the  crude  extract  was  precipitated  using  60%  ammonium  sulfate following which the precipitate was redissolved in 50 mM potassium phosphate buffer pH 7.0 for dialyzed. The protease enzyme from Moringa leaves showed highest activity (2.45 U/mg) with the addition of 0.3% ascorbic acid and 15 mM EDTA. This result was selected for further precipitation with ammonium sulphate at 60% and then dialyzed against phosphate buffer. The level of purity of the enzyme increased to 3.21 fold. Protease enzyme A3E3 had optimal activity at pH 6 and temperature of 60 oC. The enzyme had good stability at temperatures 40-60 oC and pH 4–7. Enzyme showed highest specificity on casein substrate followed by whey, gelatin, BSA, egg albumin, and soy protein. This enzyme had a KM value 0,042 mg.mL-1 and Vmax 2.33 mg.mL-1.min-1. Enzyme activity increased with the addition of metal ions ZnCl2, FeCl2 and MgCl2. This enzyme is inhibited by the HgCl2 so can be categorized as a cysteine ​​protease. Protease band detected in the zymogram were estimated at 156.23 kDa.Keywords: characterization, extraction, moringa leaves, protease enzymes, stabilizers
The Effects of Mix Marketing (7P) and Consumers Behavior to Healthy Food Bar Product Purchasing Decision in Malang Region Carolina, Etty; Santoso, Imam; Deoranto, Panji
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The improvement of activity and income the citizen need the practical, easy, fast, and nutritious foods. Healthy Food Bar (HFB) is a product that is considered a high nutritional value and practical. The purpose of this study was to determine the effect of variables simultaneously and partially in the marketing mix ( product attributes , pricing, distribution channels , promotion , people , process , physical environment ) as well as in consumer behavior (environmental factors, individual , psychological) to the purchasing decision HFB. The results of the study of 100 respondents showed variable marketing mix (product, price, distribution channels, promotion, people, process, physical environment) and consumer behavior (environmental factors, individual, psychological) simultaneously significant effect on product purchasing decisions HFB. In partial marketing mix (product, price, distribution channels, promotion, people, process) and consumer behavior variables (environmental factors, individual, psychological) significantly while the variable physical lingkungn insignificant effect on product purchasing decisions HFB .Keywords: HFB, Marketing Mix, Consumer Behaviour, Purchasing Decision, Multiple Linear Regression
Effect of Ultrasound Frequency and NaOH Concentration on Bioethanol Steam Palm Pretreatment Process Sugiarto, Yusron; Mahfut, Luristya Nur; Rilek, Nada Mawarda; Atrinto, Ameiga Cautsarina Putri; Khotimah, Mujaroh
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Lignocellulosic has promising material for bioetanol production. One of the abundant material is the stem of a Palm. Stem of palm is a plantation of palm waste which has not been utilized optimally which is contain high cellulose. Every year Indonesia produce palm stem of 300.375 ktons. This waste can be develop to produce bioetanol. However, pretreatment processes conducted some researchers still do not optmimal. This is related to the particle size and the method of pretreatment of less than optimal so that led to an overhaul of the lignin insufficient, consequently increased levels of cellulose was not significant resulting in low yield by bioetanol. Therefore, the research was implemented using the process of pretreatment method ultasonifikasi in order to produce higher pulp with nano-sized particles that will yield ethanol derived stem of palm is higher. Research methods used in this research composed of two factors, namely the concentration of NaOH and frequency ultrasonic waves that are each composed last 3 levels. The analysis conducted was the influence of the concentration of NaOH and time ultrasonikasi to increased cellulose pretreatment process using PSA, SEM and a Cheason. For the analysis of the results, data, and best treatment using ANOVA. The best treatment was obtained by combination of 9 (2 M NaOH konsentasi and sonikasi frequency 60 Hz) and lignin (19.6%) cellulose (59.49%) and hemicellulose (11.8%).Keywords: Bioethanol, pretreatment, ultrasound, stem of  palm

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