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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 7 Documents
 1 
Search results for , issue "Vol 4, No 3 (2003)" : 7 Documents clear
Impact on Riam Kanan Irrigation to Technical Efficiency in Rice Farming System Mustaniroh, Siti Asmaul
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This was research conducted in four villages (irrigated and non-irrigated) was designed to identify the impact of Riam Kanan Irrigation to efficiency  in rice farming system. For each villages, sample was selected by random sampling of farmers. To analyze of efficiency, use regression model according to Cobb Douglas. Next, to get frontier production use Tobit model from software SHAZAM. Results of the research  showed that on the function of production findness value of Technical Efficiency Rating (TER) first plant session (0.9958) higher than second plant session (0.9829). It means that for usefullness  of production factors in irrigated still higher than non-irrigated. Following should be implemented,  that for growing up rice production in farmer , it must be controll about irrigate and drainage system.   Keywords : impact, efficiency, rice farming system
Determination of Frying Temperature and Vacuum Pressure to Produce Pineapple Chips Using Simple Vacuum Fryer Yuniarti, Yuniarti; W., Susinggih; Hidayat, Nur; Lastriyanto, Anang
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pineapple is a very cheap fruit and easily to be found throughout the year in Indonesia. Fruit processed as crispy chips is mostly prefered by the consumers. Jackfruit and pineapple crispy chips are popular processed fruit in East Java. These two kinds of fruit have high reducing sugar, so that they must be fried by vacuum frier. For this time being, simple vacuum frier have been successfully produced by some local workshops in relatively cheap price. It is a benefit for the farmers and home industry owners to increase the added value of pineapple fruits. Unfortunately, the proper technology for producing pineapple chips using this simple frier is still unknown. The aim of this research was to determine the frying oil temperature and vacuum pressure of the simple frier used to produce qualified pineapple chips which was prefered by the consumers. Research was designed in a factorial randomized block with the first factor frying temperature 1. e. 1)90 °C, 2)l 00 °C and 3)110°C, while the second factor was vacuum pressure of the fryer 1. e. 1) –500 mm Hg, 2) ‑600 mm Hg and 3) ‑700 mm Hg, replicated 3 times. Pineapple variety used was Queen, harvested at farmers orchard in Kedawung, Blitar regency, East Java at 70‑80% ripe. Each combination treatment used 3 kg of fruit flesh slices of 2 cm x 2 cm on 2 mm thickness. Total fruit flesh needed was 81 kg. Observation was done on water, reducing sugar and starch content of the chips produced. Preference test was done using hedonic scale scoring to evaluate preferences consumer to the crispiness, colour, taste and flavour of the product. Collected data was then analyzed using LSD test. Result showed that the best temperature for frying oil was 90°C, while the best vacuum pressure for frier was ‑700 mm Hg. Using this method, pineapple chips which were produced had water content 4.85%, reducing sugar content 20.52% and starch content 4.22%. Scores result for preference test were 5.7 (like) for crispiness, 6.20 (like) for colour, 5.60 (like) for taste and 6.30 (like) for flavour.   Keywords: Pineapple, simple vacuumfrier, frying temperature, vacuum pressure.
Sodium Caseinate-Phospholipids Behavior in Emulsification and Its Implication to Emulsifying Properties Estiasih, Teti
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was conducted to analyze sodium caseinate-phospholipids behaviour in emulsion  These substances were used synergistically as emulsifier in many food systems.  The implication of its behavior to  the changes of protein emulsifying properties was further studied. Sodium caseinate-phospholipids relationship was analyzed from the changes of adsorbed protein, adsorbed phospholipids, and casein-phospholipids complexation.  The results showed that the increasing phospholipids concentration in sodium caseinate stabilized emulsion made adsorbed protein decrease and adsorbed phospholipids increase.  These indicated the displacement of caseinate by phospholipids to adsorb at oil globule interface  The more hidrophilic casein-phospholipids complex was formed and desorbed  sodium caseinate from oil globule interface. The results of displacement and complexation were decreasing adsorbed protein, percentage of adsorbed protein, and emulsion stability index. Emulsifying activity index and interfacial area decreased up to phospholipds concentration of 1,0%, and then increased. Protein load increased up to the phospholipids concentration of 1,0% and further decreased.  These  were caused by the changes of sodium caseinate-phospholipids composi-tion at oil globule interface.   Keywords: protein emulsifying properties, displacement, compexation.
Penyusunan Stratigi Pengembangan Industri Penyamakan Kulit di yogyakarta Purwaningsih, Isti
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was focused on development of strategic formation for tennage manufacture in Yogyakarta. Based on Primary and secondary data, factors of strength, weakness, opportunity, and threat were determined. From these factors, strategy matrices was arranged which gave four alternative strategy. They are SO strategy (strength-opportunity), WO strategy (weakness-opportunity), ST strategy (strength-threat), and WT strategy (weakness-threat). To obtain strategy priority, assessment using AHP method (Analytical Hierarchy Process) was carried out. From assessment using AHP method showed that Production and Technology Development strategy was the first priority. The second and third priority was Increasing Quality and Quantity of Raw Material, and Human Resources Development. Market Development and Supporting industry Development were the fourth and fifth priority in tennage industries development.  Each group of strategy consists of several development alternative strategies.   Keyword: development strategic, tennage manufacture, SWOT analysis, and AHP method
Perencanaan Strategi Pengembangan Usaha Produk Jamu Suhartini, Sri; Effendi, Usman; Sukardi, Sukardi
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Industrial jamu and traditional medicine are one of industrial that able to existing in the middle of Indonesian economic and political crisis. This is not released from some opportunities that faced such as: trend Indonesian community to using back the nature product (back to nature), abundant material, high price of chemical medicine, plenty of community chooses traditional medicine than modern and Indonesia has great population. But, their existing not released from some constrains that faced that are high competition both domestic and abroad especially from Chinese. The enlargement imitative jamu and mixed chemical material, and world medical attitude that not fully receiving the existing of industrial jamu and traditional medicine. Those constrains not minimize industrial jamu to develop its efforts, notify available big potency. In order to develop its effort then need to be made strategic planning to make industry operating effectively and efficiently to achieve the goal. SWOT analysis used to analyze strengths, weaknesses, opportunities and threats. Likert scale was using to obtain the priority or weight for each element in internal and external factors with range scale 1 – 5. SWOT analysis result revels that the best strategy at this moment  is  stabilized strategic through beware strategic, reminding the high level of competition. The   alternative strategies using  SWOT matrix  are  depending  company’s image, depending and improving product quality, improving size and variation of product with diversification product, extended market area to the new market, developing distribution line, improving promotion, developing   human resources,  improving quality control, and using high technology.   Key words: Strategic planning, Industrial jamu and traditional medicine, competitiveness.
Industrial Cluster Learning Purwaningsih, Isti
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Globalization impact and economics crisis in Indonesia has been  changed Indonesiaeconomics structure. Many manufacture industries have been shut down, especially which issupported by imported raw material. This is certainly a very clear proof that our industrialfoundation is not rigid. Goverment has changed industrial development strategy into  industrialcluster approach to survive this crisis. There are 3 model to analyze industrial cluster, i.e. CollectiveEfficiency,  Flexible Specialization, and Porter Diamond Model.  This research was focused on studying industrial cluster, with case study on tennagemanufacture in Yogyakarta, based on Porter Diamond Model. Porter Diamond Model consist of four determinant, i.e. (1) factor conditions, (2) demand condition, (3) firm strategy, structure, andrivalry, and (4) related and supporting industry.
Studi Kualitas Fisik-Kimiawi dan Organoleptik Sosis Ikan Lele Dumbo (Clarias Gariepinus) Akibat Pengaruh Perebusan, Pengukusan dan Kombinasinya dengan Pengasapan Widjanarko, Simon Bambang; Zubaidah, Elok; Kusuma, Aan Muzaky
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This paper reported the quality of cat fish sausages effected by methods of cookings. The aims of the experiment is to study the effect of cooking by means of broiling, steaming and combining broiling and smoking as wells as steaming and smoking. Randomized Block Design Non Factorial had been used in this experiment, each treatments replicated 3 times. Results showed that, the best treatment on the basis of sensory test was steaming sausages at 100 0 C for 15 minutes without smoking processes. Sausages had moisture content 66,46%, protein content 60,35% b.k. (20,81% b.b.), total fat content 6,29%, Aw 0,903, flesh texture 0,017 mm/g.sec, a taste score 5,2 (moderate like), flavour score 4,75 (moderate like), colour score 4,50 (moderate like), teeth texture 4,75 (moderate like). Methods of cooking also significantly effects quality of cat fish sausages.   Keyword: cat fish, cooking methods, and cooking effect

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