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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 10 Documents
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Search results for , issue "Vol 2, No 1 (2001)" : 10 Documents clear
Amobilisasi Sel Pediococcus Acidilactici F11 Penghasil Bakteriosin Pada Gel Kalsium Alginat Saparianti, Ella
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Immobilized cell Pediococcus acidilactici F11 that can produce bacteriocin in calciumalginate gel was studied.  This research was conducted to observe the ability of immobilized cell toproduce bacteriocin in TGE broth with initial pH 6,5 in a shaker waterbath at 100 rpm and 37Cfor 24 hours. The cell was immobilized by dropping the mixed of 3% sodium alginate with microbial cells to0,1 M calcium chloride solution.  More than 99% of cell introduced was successfully immobilized. The cell density in beads was in the range of 1,4 x 109 to 1,6 x 1010 cfu /g beads. The ability of immobilized cell and free cell to produce bacteriocin was similar qualitatively.  Theyalso showed similar pH profile during the time of fermentation.Keywords:  immobilized cell, Pediococcus acidilactici F11, bacteriocin, calcium alginate gel
Ekstraksi dan Pemurnian Alginat dari Sargassum filipendula Kajian dari Bagian Tanaman, Lama Ekstraksi dan Konsentrasi Isopropanol Zailanie, Kartini; Susanto, Tri; Widjanarko, Simon B.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to obtain the best treatment combination between plant’spast and length of extraction time and also purification by using isopropanol in order to obtainfrom seaweed thallus of Sargassum filipendula. This research used a Block Random Design having two factors. The first factor was plant’spart i.e. top, whole, lower end, leaves and the second factor was length of extraction time: 1 hour,2 hours and 3 hours. The best result from the two combinations was applied in the second phase ofresearch. The factors studied in the second phase were condition of seaweed (fresh and dried) andpurified by using isopropanol of 85%, 90% and 95%. Parameters evaluated were yield, watercontent, viscosity, ash content, Pb and Hg content, and effect of pH and heating on the product. The results showed that there were significant effect of the plant’s part to the yield and viscosity(α = 0,01). The length of extraction time significantly effected yield and viscosity. There were interaction between part of plant with the length of extraction time towards yield and viscosity ofalginate. The concentration of isopropanol did not have a significant effect to the product. Therewas a significant interaction between fresh and dry condition of the material and isopropanolconcentration towards viscosity. The best treatment was combination treatment of lower end part and wet condition that wasextracted for 2 hours and purified by using isopropanol 95% to produce 26.96% of alginate salt,14.21 cps of viscosity, and 3.25% ash content. The Hg content was 0.27 ppm and 6.30 ppm pf Pbwhich is still under the limit of government regulation.Keywords: extraction, purification, seaweed
Kandungan Unsur Natrium, Sulfat dan Klorid pada Aplikasi Sludge Industri Lysine ke Tanah Lutfi, Musthofa
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Methods of application of Lysine industrial sludge produced by Cheil Samsung Indonesia tosoil and the status of sodium, sulphate and chloride from the sludge upon application to the soilwere studied in the glasshouse.  Treatments carried out for the experiments were methodcombinations of sludge application (surface placed, incorporated and buried) and rate of sludgeapplication (25%, 50% and 75% weight/weight).  The nine treatments and one control soil (noapplication of sludge) were arranged in a randomized complete design with three replicates. The glasshouse experiment was aimed at studying the effect of methods and rate of sludgeapplication on changes in chemical properties of sludge with the presence of plant.  Theexperiments were carried out simultaneously for 60 days. The variables observed in glasshouseexperiment were the amount of sodium, sulphate and chloride available in sludge and therespective amount taken up by the corn on the 30th and 60th day.  Dry weight of shoot and root ofthe corn were also measured.   Result of the study showed that after 60 days of treatment the amount of sulphate and chloridein sludge decreased considerably, whereas the amount of sodium was relatively constant. Theuptake of sulphate and sodium by corn, dry weight of shoot and root of the corn were differentamong treatments.  There was, however, no difference in the amount of chloride taken up by corn.Keywords: lysine industrial, sludge application
Optimasi Penurunan Kandungan Oligosakarida pada Pembuatan Tepung Ubijalar dengan Cara Fermentasi Sukardi, Sukardi; P., M. Hindun; Hidayat, Nur
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to determine the optimal level of fermentation to decreasing oligosaccharide of flour from Ipomoea batatas. The experiment is carried out in Factorial Randomized Block Design.  First factor is time of blanching, i.e. 5, 10 and 15 minutes, and the second factors is time of fermentation, i.e. 12, 24 and 36 hours respectively.  Parameters observed include fiber content, water content and sensory characteristics as like color and aroma of flour. The result show that an time of blanching 5 minutes and time of fermentation 12 hours is found to be optimum one to produce good quality flour.  It will be reducing total oligosaccharide from 2.165 % to 0.307 %.  The flour contains 5.12 % fiber, 5.29 % water and it is still considered to be acceptable in terms of color and aroma.   Keywords: Ipomoea batatas, fermentation, oligosaccharide
Pembuatan Asam Asetat dari Air Kelapa Secara Fermentasi Kontinyu Menggunakan Kolom Bio-Oksidasi (Kajian dari Tinggi Partikel dalam Kolom dan Kecepatan Aerasi) Nurika, Irnia; Hidayat, Nur
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Acetic acid is a one of industrial product that large consumed in Indonesia. Acetic acid can make from a substrate, which consist of ethanol. It could make from many kind of material such as fruits, pineapple leather, coffee pulp, and coconut water. The large quantity of coconut water, more than 900 million litters per year in Indonesia is an unused potency in a maximum way. This study was observed the used of bio–oxidation column technique in order to increase the efficiency of acetic acid production which made from coconut water. In addition, this study was also conducted to identify the rate of aeration process, the height of the particle column and its interaction on the way to perform the acetic acid. This study was preformatted using factorial randomized block design, consisting of two factors, each factor consist of three levels from the combination of its interaction and the experiment was in duplicate. The first factor was the height of particle column i.e 16 cm, 25 cm, 34 cm and the second one was aeration rate i.e 0.06 vvm, 0.07 vvm, 0.08 vvm. The parameters measured were the production of acetic acid and the alcohol. The result showed that the average of acetic acid production is 0.44 – 12% per day and the alcohol, which consumed by microorganism, is 2.14 – 2.73 ml per day, which the capability  to produce the acetic acid is 21.79 – 55.10 mg per hour.   Keywords: acetic acid, bio-oxidation column technique, coconut water
Penerapan Pengasap Ikan Laut Bahan Bakar Tempurung Kelapa Komar, Nur
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Hopefully the adoption of the fish curing technology is able to open a new and alternative work for people, especially whose daily job is on this field.  Pioneering, demonstration and training in a small scale certainly can not reach yet the social stratum widely.  It can be so, because of the limitedness. The purpose of this program is multiple furnace (tungku ganda) making and planning process partitioned by air in order that the coconut shell fuel can be used for curing sea fish economically, 2) Determination of water steam quick, efficiency of heat, calculation the expense to determine the sale price, 3) Evaluating the success level of cured sea fish product either technically, economically or socially. The advantages of this program are in the field such as : `1)  Academic can broaden the science about the theoretically  of heat energy balance, then being applied  to society, 2) The advantages for the society by curing coconut shell-burned fist hopefully it can reduce the social imbalance developing in the fisher society that need properly used technology, 3) The advantages for common development for the sake of increasing fisher village area, especially overcoming  of the underdeveloped village and realization of the program back to village. In the paradigm of realization that involves problem solving, objective, and the developed method, surely, there are many weaknesses that should be improved in the future for the sake of perfection. The sea fish curing sawdust fuel has been held during November until December 1999 involved planning and making of coconut shell burned sea fish can be well operated. Rate of evaporation can be reached during curing is 3 % (three percent) per hour, the efficiency of total heat is 78.5 % and the profit in Rp 500 per kilogram of the cured fish.  And the grade success of sea curing technically, economically and socially can be continued positively with the existing prospect.   Keywords: sea fish,  curing technology, sawdust fuel
The Effect of Reduction Sugar of Heart Pineapple Extract and Saccharomyces cerevisiae Innoculant on Ethanol Fermentation Wignyanto, Wignyanto; Suharjono, Suharjono; Novita, Novita
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The experiment was aimed at studying waste of heart pineapple as a source of ethanol. Through fermentation process by Saccharomyces  cerevisiae inoculants. The period of ethanol fermentation process is 4 days and observation did on every 24 hours. The variable observed ware; temperature, pH, ethanol concentration, reduction sugar concentration and the amount of Saccharomyces  cerevisiae cell. Randomized block design with three replicated employed in this experiment. Treatment carried out were 1) initial concentration of reduction sugar of heart pineapple extract, 2) culture concentration and 3) fermentation period. Data analyzed with analysis variance BNJ test and regression analysis. This result showed interaction between initial concentration of reduction sugar and fermentation period. Have significantly effect to ethanol concentration, but culture concentration did not. The highest result is 30,30% ethanol concentration from treatment, 10% initial concentration reduction sugar and 4 days fermentation period and the lowest is 20,6% from treatment 14% initial concentration reduction sugar and 4 days fermentation period. Regression analysis showed reduction sugar concentration, the amount of Saccharomyces  cerevisiae and ethanol concentration on media is interaction. Further to that, there were also an increase on the amount of Saccharomyces cerevisiae followed by decreasing reduction sugar concentration and increasing ethanol concentration on media. Acidity and temperature of medium tend to increase as long as fermentation period.   Key word : Heart pineapple, ethanol
Financial Evaluation Study on Maintenance Project of Irrigation Facilities (Case Study on Sumber Kedung Kandang Irrigation Sector, Kademangan Village, Gondang Legi, Malang) Suharto, Bambang; Wirosoedarmo, Ruslan; Kurniawan, Achmad
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Irrigation development as a completed process, need monitoring and evaluation mechanism. It is use to help and to learn development dynamics. This research aimed for financial evaluation of irrigation project and to know economic efficiency of maintenance and operation irrigation facilities. Financial evaluation study did in Sumber Kedung Kandang irrigation sector, Kademangan village on November 2000. Completely randomized sampling did on 40 : 60 proportion, 95% probability limit and standard error 15%. From this condition, respondent must be interviewed is 41 person. This result showed production increase after irrigation facilities established, i.e. 5 – 7%. Financial evaluation showed it is feasible project, from the IRR value, i.e. 12% and the NPV value, i.e. Rp. 2.041.687.650,31. The BEP time of irrigation structure is 5 years, 6 months, and 11 days. The depreciation of it is Rp. 420.000 on 25 years period and residue value is Rp. 4.500.000. the operation and maintenance activities economically good enough, with IPL value after project increase for corn, sugar cane and rice from 0,10 to 0,11; 0,0127 to 0,0161 and 0,059 to 0,069 respectively.   Keywords: irrigation facilities, financial evaluation, irrigation development
Optimation of avocado fruit added on the ice cream product of coconut milk Wijana, Susinggih; Effendi, Usman; Setiati, Elis
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Avocado fruit is perishable product, therefore to prolong a self live product have to processing applied. One of product a suitable to be done of avocado fruit is processing to ice cream, because this product had a high content of lipid as contain in avocado fruit. The avocado substitution on ice cream product, another as diversification product also to decrease the milk content which do not preferred by most of Indonesia people which have a characteristic of lactose intolerance. The aim of this study is to find out the best composition of ice cream made from substitution of avocado fruit, and then can be yielded the high quality of ice cream product. The result shows that addition of 20% avocado fruit can be improve the ice cream quality, by the moisture content of 36.77%, protein 1.60%, lipid 23.53%, thawing 62.62 minutes, taste value 5.35 (preferred), color 5.75 (preferred), aroma 5.65 (preferred) and texture value of 6.34 (very preferred).   Keywords: avocado fruit, optimation, ice cream and coconut milk
Studi Penggunaan Proporsi Tepung (Sorgum Ketan dengan Beras Ketan) dan Tingkat Kepekatan Santan yang Berbeda Terhadap Kualitas Kue Semprong Harijono, Harijono; Susanto, W. H.; Ismet, F.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Kue semprong is one of popular traditional snack foods of Indonesia. The research is performed to examine the effect of substitution of waxy rice flour with that of waxy sorghum (Sorgum bicolor Moench) and the solid concentration of coconut milk on the quality attributes of kue semprong. A random1zed block design experiment was performed employing two factors i.e. ratio of waxy sorghum flour (w.s.f.) to the waxy rice flour (w.r.f) and the total solid content of coconut milk. Two levels of ratio (wsf : wrf) were examined 1 : 3 and 1 : 1, and three different total solid contents of coconut milk, namely 23.93%; 17.04% and 11.42% respectively. The experiment was run in triplicates. The results indicated that the best quality kue semprong was obtained by applying ratio of wsf : wrf of 1 : 3 and the coconut milk total solid content of 23.93%. The product contains (% wb) water 1.83, ash 1.18, protein 7.44, fat 7.32 and crude fiber 1.78 respectively. The respective values of breaking force, bulk density and water absorption index were 0.69 kg/cm2; 5.79 ml/g and 12.47 %wb. The sensory evaluation indicated that in terms of the color, appearance, crispiness and taste, the product was well accepted. It was also shown that the product quality was similar to that which was produced using 100% wrf (no substitution).   Keywords: kue semprong, traditional snack food, waxy rice flour, waxy sorghum flour

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