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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 9 Documents
 1 
Search results for , issue "Vol 6, No 1 (2005)" : 9 Documents clear
Decision Determining Factors of Planting for Sustainable Agriculture Kurniati, Evi
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Various factors need to consider in running an agriculture system sustainable.  The objective of the study was to determine the most important factor on the farming decision making to run a sustainable agriculture system. Descriptive and inferential analytic methods were chosen as the research methodology. The data collected includes several variables covering economical, ecological, human resources and social aspect. A questionnaire was used as a tool to collect the prime data, and then followed by an evaluation of the multiple regressions in order to know the relationship level amongst economy, ecology, human resource and social variable to farming decision making. The result shows that the relationship amongst the variables may be expressed in a linear mathematical model as follows: Farming Dec. Making = - 0.585 + 1.01 Economy + 1.08 Ecology + 0.969 HR + 1.02 Social. The equation model indicates that the ecological variable is to be the most dominant factor in running a sustainable agriculture. Therefore, such variables must be defined to ensure that the agriculture system is run sustainable.   Key Words: farming decision making, sustainable agriculture
The Effect of Water Content to Soil Tillage Wirosoedarmo, Ruslan
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the research was to find out the effect of water content on the soil friability and to determine the appropriate soil water content for tillage. The soil samples were taken from Balai Benih Induk Palawija, Bedali, Lawang, Malang Regency and measurements of parameters were carried out at the Laboratory of Agricultural Power and Machinery, Faculty of Agricultural Technology, Brawijaya University, Malang from June until July 2002. The parameters used are the compression strength of soil taken from a number of soil volumes and the water contents. The results indicated that the soil strength was significantly affected by the water content as well as a combination of the water content and the volumes of soil aggregates. The reduction of volumes of soil aggregates due to decreasing of soil water content caused an increase in the soil strength. The value of soil strength ranges from 7,19 kPa to 166,39 kPa. The friability of Bedali soil was achieved in the range of soil water content: 20 – 26 % with a soil friability index (k) of 0,25-0,27.
The use of Hax and Meal Method in the Disaggregation Process on the Development of Master Production Schedule. A case Study on a Healthy Drink Industry “DIA” Malang Sucipto, Sucipto; Santoso, E.F. Sri Maryani; Purwandari, Purwandari
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research is to develop master production schedule (MPS) to meet all consumers’ demand by means of disaggregation process method. The method was applied on a small scale industry producing a several instant powder drinks of the following raw materials: ginger, “kunyit putih” (white turmeric); “temulawak” (kind of wild ginger); turmeric and tamarind; “kunci sirih” (bettle vine with finger-roots), “beras kencur” (lesser galangal and rice), and aloe. The products are packed in two sizes i.e. a sachet of 100 gram (a small sachet) and 250 gram (a big sachet) respectively. Initially, the demand was forecasted using an additive decomposition method, then followed by an aggregated planning based on a work force method and finally, to run a disaggregation process using The Hax and Meal method. The results suggested that for the coming 3 months ought to produce an instant powder of ginger drinks as many as 4,710 small sachets and 1,530 big ones; 4,330 small sachets and 1,416 big ones of white turmeric (Curcuma saffron) instant powder; 3,660 small sachets and 1,100 big sachets of wild ginger (Curcuma xananthorrhiza) instant powder; 2,940 small sachets and 964 big ones of white turmeric-tamarind mixture;  1,980 small sachets and 648 big sachets of bettle vine-finger-roots mixture; 2,080 small sachets and 648 big sachets of a lesser galangal-rice mixture; and 2,150 small sachets and 704 big sachets of  aloe powder respectively.   Key Words: hax and meal method, disaggregation, master production schedule
Characterization of Physical, Chemical and Functional Properties of Flour of Locally Grown Wheat Murtini, Erni Sofia; Susanto, Tri; Kusumawardani, Ratih
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

It was reported that a group of experts in 2000 had successfully adapted some Indian wheat varieties in Indonesia. After a series of trial in 15 Provinces, they claimed that some varieties showed promising yields, up to 3,5 ton per hectare, a level that was definitely higher than those yielded in its original habitat. Despite the success, there has not been a report on characteristic of its flour. The study was therefore conducted to evaluate physical and chemical properties as well as its functional properties of the flour processed from there locally grown Indian wheat varieties so called Dewata, Selayar and Nias, and to compare them to those of known wheat varieties i.e. Australian Hard Wheat (AHW) and Australian Standard Wheat (ASW) The properties assessed include the weight per 1000 of seeds, proximate composition, and some rheological properties, and were carried out on a group of samples taken randomly. The data were then analyzed by means of Analysis of Variance and subsequently followed by Duncan’s Multiple Range Test to see if any difference amongst the varieties. The results showed that Nias wheat variety has a comparable weight of seed than that of AHW and ASW, while the ones of Selayar and Dewata are somewhat higher. Based on the protein content, Dewata which contains 11,63% protein may be classified as a high protein group of wheat, similar to AHW (11% protein), while the other two varieties containing about 10% protein fall into a medium-level protein group. The ASW varieties belongs to low protein wheat since it contains only 8,44% protein. However, the farinograph, extensograph and alveograph test indicated that the flour of the locally grown wheat possesses a less desirable gluten quality.   Key Words: locally grown wheat variety, characterization
Aplikasi Jaringan Syaraf Tiruan untuk Pendugaan Mutu Mangga Segar Secara Non-Destruktif Sandra, Sandra
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this study was to estimate grade of mango with artificial neural network.  There are three grade of mango: grade I, grade II and grade III. Each grade consists of 40 samples. The Artificial Neural Network consists of three model; first model: 3 input, second model: 5 input and third model: 7 input.  Each of models consists of three outputs with 1000, 2500, and 5000 iteration, and 3, 5, and 7 hidden layers. The result of this study show that the accuracy of artificial neural network in grade of mango: (1) the first model 60% - 100%;  (2) the second model 90% and (3) the third model 90 %. The conclusion of this study is the artificial neural network can predict the grade of mango and the best model is the third model.   Keywords: Mango, grade, artificial neural network
Effect of Gelatine and Citric Acid in the Glycerol Containing Edible Coating Used For Storage of Tomato Rudito, Rudito
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A fresh is perishable mainly due its high respiration rate. This research was conducted to examine the use of gelatine and citric acid in the glycerol containing edible coating to reduce the rate of deterioration of tomatoes during storage at room temperature. The use of edible coating is expected to be able to substitute a low temperature storage which is more expensive. The respective concentrations evaluated were 10%, 12% and 14% for gelatine and 0,5%, 0,7% and 0,9% for citric acid. The experiment was run in triplicates employing a factorial completely Randomized Block Design using a breaker ripe stadium tomatoes of Intan variety grown in Malang regions. The treated tomatoes were stored at room temperature until a red ripe stadium was achieved. The results indicated that all the 9 treated samples were able to reach a red ripe stadium with some variations of quality after 15 days of storage. In general, the treated samples show a higher rate of respiration and higher level of vitamin C, but were firmer in texture and a lower level of weight lost than the ones of control. It was found that the use of 14% (w/v) gelatine and 0,9% (w/v) citric acid in a combination with 5% glycerol is the most effective to use as an edible coating for tomatoes stored at room temperature (26-29oC). The lost of the above-mentioned quality attributes is still minim after 15 days storage.   Key Words: Tomatoes, Edible coating, Respiration
Designating of Processing Unit of Corn Tortilla Chips for Small Scale Industry Kumalaningsih, Sri; Wignyanto, Wignyanto; Fitria, Fitria
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study was aimed at finding out the best proportion of soy flour and wheat flour needs to add in the making of corn-based tortilla chips and then used it to design a small scale industry producing such chips. A Completely Randomized Design experiment was carried out employing two factors i.e. proportion of soy flour and wheat flour respectively, at 3 levels each, and was conducted in triplicates. The results showed that an addition of 0% soy flour and 4% wheat flour was considered the best in production corn-based tortilla chips. It has a product value of 0.802, a moisture content of 4.088%, 0.710% free fatty acid, and the yield of 59.37%. Based on a production capacity of 50 kg product per day which was designed for 5 years of operation, the value of total investment needed is Rp 140,990,137.00. It was found that the production cost per unit was Rp 499.00. By defining a margin of 20%, the price of the product at a retailer level is about Rp 550.00 per unit, by assuming the consumers’ price of Rp 700.00 per unit. A break even point will be achieved at a level of production of 244,137 units of 30 gram or equal to 48.85% of its capacity operation. It means that by an operation level of 6 months a year, the unit is still able to survive. The calculated pay back periods is 3.76 years and a profitability index of 1.19.   Keywords: Processing unit, corn tortilla chips
Antioxidant and Antibacterial Activities of Dried and Effervescent of Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl) W., Tri Dewanti; Wulan, Siti Narsitoh; C., Indira Nur
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was conducted to compare antioxidant and antibacterial activities of some products derived from a typical fruit, locally known as Mahkota Dewa fruit (Phaleria macrocarpa (Scheff) Boerl). These products consist of: a dried fruit, an instant powder (produced by high temperature processing technique) and effervescent powder (produced by low temperature processing technique). The antioxidant activity was monitored within 8 days incubation, and the activity was determined after 24 hours of incubation against two respective bacteria, namely Staphylococcus aureus and Eschericia coli at various concentrations i.e.: 12.5%; 25% and 50%  respectively. The results showed that the three products contain high levels of antioxidant, but were less stable than that of the synthetic one. The highest antioxidant activity of all product was identified on the 4th day of incubation: 48,71% (an effervescent powder); 37,88% for the dried fruit and 33,27% for instant powder) the antioxidant activity of fruit and fruit product dropped significantly after 4 days of incubation. The products were more effective against E. coli than S. aureus and the activity increases with concentration.   Key Words: Mahkota Dewa, Antioksidant activity
Application of Industrial Pollution Projection System Model to Estimate the Pollution Level of Industries in Surabaya Mulyarto, Aunur R.; Wijana, Susinggih; Wati, Iis Trisna
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was intended to use IPPS model for estimating industrial pollution load in Surabaya.  Descriptive-analytic method was chosen as the research methodology and consists of two main stages, i.e. classify industries base on the ISIC code and estimate pollution load of each industrial sector based on the number of employments’ variables.  Major data used are the annual industrial activities provided by BPS.  The data includes the name, addresses, main product and number of employees of the industries. The estimation has been carried out on six types of air pollutant, namely levels of SO2, NO2, VOC, CO, TSP, PM10 and two types of water pollutant (TSS and BOD). The result shows that the Chemical Producer N.E.C Industries are main contributor for the pollutant of SO2, NO2, and VOC, while TSP and PM10 are given mostly emitted by Oil and Fat Industries. On the other hand, the Soap, Cleaning Prep, Perfumery and Toilet Prep Industries are the main contributor for CO.  The BOD pollution load comes mainly from Pulp, Paper and Paperboard Industries and the TSS is contributed primarily by Iron and Steel Mills, Foundries, and Re-Rolling Industries.   Key Words: industrial pollution, pollution load

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