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INDONESIA
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 6 Documents
 1 
Search results for , issue "Vol 2, No 3 (2001)" : 6 Documents clear
A Case Study of Indonesian Frozen Shrimps Export Detention by FDA ( Food and Drug Administration) in 1998 Wahidah, Efiyatul; Kadarisman, Darwin; Muhandri, Tjahja
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Export detention cases of Indonesian fishery products to the United State in 1995 caused a financial lost up to $US 17.580.738. Frozen shrimps, one of the top export commodities also experienced a detention case by FDA. Up until now frozen shrimps that are exported from Indonesia to the United State have been block listed by the government of the United State and have undergone an automatically detention and inspection procedure. The objective of this research was to determine the major problems of Indonesian frozen shrimps export detention cases by the FDA in 1998, and also determine the main factors that caused these problems in order to proceed with quality correction action. The results showed that the major problems of export detention cases of Indonesian frozen shrimps were Salmonella. The main factors causing Salmonella were quality of fresh shrimps, a not well design and application of HACCP system in the frozen shrimp industries, time and sensitivity of Salmonella assay methods. Quality correction actions can be applied at shrimp farms, frozen shrimps industries and the government   Keywords: frozen shrimps, export detention
Determining Cracking of the Post-Drying Paddy Rice Komar, Nur
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Paddy rice is harvested and dried firstly and it is consequently necessary to determine the extent of the cracking. Some drying parameters involving the cracking ratio of the paddy rice are: 1) level of the drying air velocity; 2) the depth of the drying paddy rice pile; 3) temperature of the drying air; 4) the relative humidity; and 5) duration of the drying process. The aims of the study are to 1) determine the relation between the paddy rice cracking ratio, the air velocity and the pile depth, 2) find out the appropriate drying air velocity and the pile depth for drying. From the study result of Yamaguchi et al. (1980) suggested that the cracking ratio caused by thermal stress is highly lower compared to that caused by moisture stress. Water loss of the air velocity 0.4 m s-1 at 1 cm deep was 10.37 % ww after 2 hours of drying. The slower the air velocity and  the deeper the pile, the lower the cracking constant. The lowest cracking constant was at v (air velocity) = 0.2 m/s and 5 cm deep, that is 3.6165936.10-3 minute-1. The cracking ratio-calculation results post-drying is relevant to the experimental results, in which the lowest cracking rate was found at v = 0.2 m/s and 5 cm deep, that is 4%. The cracking size form found in the present study was the circular cracking around the paddy rice. Supplying the drying air velocity of 0.2-0.4 m/s and 1-5 cm deep in this study give the lower final cracking rate that is 4-9%.   Keywords: paddy rice, post drying, cracking
Effect of Pressure Level and Slurry Particle Size on Solids and Protein Extractability During Cold Extraction Yuwono, Sudarminto Setyo
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Aim of this study was to obtain information on the effects of extraction pressure and slurry particle size on the level of solids and protein extractability in soymilk. A completely randomized factorial design was employed in this series of the experiments. The experiments were carried out in duplicate. Two factors were varied : pressure level (2.5; 5; 10; 15; and 20 psi) and particle size of the slurry.(coarse, medium, fine, and very fine slurry). Results showed that both the level of pressure and the slurry particle size played a key role in solid and protein extraction. Besides that, this study also showed an increase the pressure while reducing the slurry particle size resulted in raising the yield and total solid, but not the protein content. The solid and protein extractability increased by applying a higher pressure on the finer slurry particle size. The highest extractability of solid and protein was 67.61 and 83.46%, respectively, achieved by the very fine slurry pressed at 20 psi. Whereas the coarse slurry produced the lowest result namely 57.69% for solid extractability and 72.27% for protein extractability.   Keywords: cold extraction, extractability, soymilk
Engineering Tube Casting Machine of Organic Planting Pouch Pudjiono, Ekoyanto; Ahmad, Ary Musthofa; Subekti, Rachman
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Problem in using polybag for the seed container is the necessity of seed replacement into field that still uses cutting or tearing method of polybag. Unfortunately, the methods cause to rooting damages or the root will be sheared. Koesriharti (1987) reports that seed dying often occurs after replacement, or the growth will be prohibited for the rooting system have been failed. Other problem in using polybag is waste consideration, because polybag composites of polyester. An alternative to reduce plastic matters is by decreasing the use of polybag. Nowadays, the use and research on planting pouch from organic substance are developed. Instead of less dangerous to environment and cheaper, it increases humus desired by plants. One material of organic planting pouch is enceng gondok. Because it contains high fiber and undesirable plants, they should be usable waste. Machine casting the planting pouch is expected to change dry enceng pieces into tube shapes. The process involves pressing and rolling the dry pieces by roll mechanism. Research is conducted from April to September 2001 in TSSU and Agriculture Laboratory of Machine and Capacity. Casting machine designed comprises to frame, hopper, calendar roll, strip roll, coil roll, capacity sustaining mechanism, and power source. Machine experiment has been conducted by involving enceng pages in 0,5 mm thickness and 50 mm width. Tube result by D = 40 mm indicates that machine performance capacity is about 1,2 m / hours and its productivity is 435,9 mm. Financial analysis based on initial investment as much as Rp. 550.000 obtains BT value for Rp. 143.913 per year, while BV for Rp. 6.789.600 per year. BEP value is Rp. 211.351,316 in product capacity of 44,8253 m/year. NPV value is  Rp. 48.370.560,13. Net B/C Ratio to 88,94 and IRR to 75,45 % is also observed with selling price for Rp. 4.715 per meters.   Keywords: tearing method, organic planting pouch, tube casting machine
Tamarind Kernel Powder (Tamarindus Indica) Processing (Reviews on Roasting Temperature and Roasting Duration Pulungan, M. Hindun; Sukardi, Sukardi; Maryani, E. F. Sri; Atifah, Nur; Sucipto, Sucipto
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tamarind kernel is a kind of waste that is not yet used optimally. As natural hydrocolloid source, for it is containing starch and gum, the kernel can be changed in powder form to increase its utility. In powder processing, kernel shell must be separated. One manner to separate it is by roasting where problem of roasting Research is designated to achieve combination of the best behavior of roasting temperature and roasting duration in processing of tamarind kernel as well as the calculation of production cost. Hypothesis is made. It is estimated that the inter-relation between roasting temperature and roasting duration increases the characters of tamarind kernel powder. Experimental method is used. Group random engineering, arranged by factorial, that is, two factors and three replications is implemented. Factor I is roasting temperature such as 1400C, 1500C, 1600C, and Factor II is roasting duration such as 10 minutes, 15 minutes, and 20 minutes. Analysis result of product random on tamarind kernel powder indicates that interaction between roasting temperature and roasting duration on water level, powder degree, viscosity, gel strength, rendemens and color pleasure is observed. However, interaction between roasting temperature and roasting duration in scent pleasure is not achieved. Analysis to obtain the best alternative results in best alternative of roasting temperature treatment at 1400C for 10 minutes by water level averages to 8,717% bk, starch level to 61,18% bk, viscosity 53,82 cP, gel strength 0,0097 mm/g/seconds, color and scent pleasures and rendements to 77,17% bk, production cost in first year is Rp. 525,00 for each 1 kg.   Keywords: tamarind kernel, roasting
Some Changes on Enzymic Activities, Compositional and Antinutritional Factors of an Indonesian Cowpea (Vigna Unguiculata (L) Walo) Cultivar undergoes Germination and A Mild Heating Process harijono, Harijono; Mutiara, T.; Rakhmadiono, S.
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Changes during 48 hours germination at room temperature followed by a mild heating process on the seeds of an Indonesian cowpea cultivar  were evaluated. The results indicated that the activity of amylases and proteases increases until 36 hours of germination and then decreases.  The levels antinutritional factors, namely trypsin inhibitor, phytic acid, haemagglutinins were reduced somewhat, while the protein content and the digestibility value increase.  Germination for 36 hours followed by mild heating produces germinated seeds (10% moisture) with 26.27% protein, 9.63% reducing sugars, and relative enzymic activity levels of 37.63 (unit/mL) for amylase, and 78.81 (mmole tyrosine/minute/mg) for proteases.  The levels of phytic acid, haemagglutinins and trypsin inhibitors were reduced to about 50%, 40 % and 70% of their original levels respectively. The in vitro protein digestibility value is 74.79%.   Key words : cowpea, germination, changes, anti nutritional factors

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