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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 7, No 2 (2006)" : 9 Documents clear
Effect of Water:Bean Ratio during Extraction Process on Solid, Protein, and Calcium Extractability and on Ratio of 7S/11S Protein Fraction Yuwono, Sudarminto Setyo; Susanto, Tri
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Water: bean ratio has an important role during extraction process in tofu industries. This factor determines yield and textural properties of tofu. The aim of the research was to evaluate the role of water: bean ratio on soymilk characteristics and to determine the extractability of solids, protein, and calcium. It was shown that the increase amount of water, from water to bean ratio of 10:1 to 30:1, reduced the total solids, protein and calcium content of soymilk, however, increased the total extracted solids, protein and calcium in the range of 53,53% - 68,44%,  73,08% - 83,21%, and 23,38% - 38,44%, respectively. Such an increase also resulted in the increase of 7S/11S globulin ratio, from 0,232 to 0,259.   Key words: soybean, water:bean ratio, globulin 7S/11S
A Design of SMS (Short Massage Service) Based Horticultural Information System for Sub Agribusiness Terminal Mantung, Malang Dewi, Ika Atsari; Sucipto, Sucipto; Mulyarto, Aunur Rofiq
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to set up the SMS based agricultural commodities information system that run well and provide accurate and speedy information at a reasonably low cost, particularly for horticultural products marketed at Sub Agribusiness Terminal (STA) Mantung Agribis Center in Malang Regency. The Agribusiness information outputs consist of suppliers, sale transactions, buyers, purchasing transactions, and commodities information. The required data were Government, Suppliers, and Buyers. The system users would be Suppliers, buyers, Managers of Agribusiness Terminals, Sub Agribusiness Terminal and main markets, and related government and private bodies. A descriptive-analytical method, so-called the prototyping approach, was chosen. The research was started in two main stages, first, an identification of users’ needs and a development of a system prototype that covered the conceptual design, architecture design, and program implementation (coding). The architecture of the design consisted of data base, process, user interface, and network design. The software employed were Gammu, Firebird 1.5, SMS Demon and Delphi 7.0. The hardware required include the Auto Respond SMS application, a compute set equipped with a GSM modem, and a GSM network. The information in the developed system, however, was not real time since the data was first collected from the sources, then the collected data was input and processed. Therefore, there will be a time delay, depending on the time to execute this sequence. The results indicated that the developed system was able to provide users the relevance information within 15-30 seconds at a cost of not more than regular SMS charge.   Key words: SMS-based horticultural information system
Development Probiotic Food Based on Rice Brand Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran is one of the sources of bioactive components and is therefore a good raw material for functional food. It contains inositol, ferulat acid, fitosterol, orizanol, tocotrienol, cholin, and fibre and considered as nutraceutical food. A rice bran-based functional food may be developed by fermenting it in combination with milk using probiotic, such as L. casei. A randomized block design research was performed to determine the best ratio of skim milk to rice bran in the making of rice bran-based fermented drink. The ratios of the skim milk to rice bran evaluated were 12:0, 8:4, 4:8, and 0:12 respectively. The experiment was made in   a triplicate. The results showed that the ratio of skim milk to rice bran significantly affect on the viability and antimicrobial activity of L.casei during fermentation process. The highest viability and antimicrobial activity was found on the fermentation medium which contained rice bran only. The fermented product contained L. casei  at  a level of 2,9x109 cfu/ml,  a total acidity of  1,003% and   pH 4,267. It was found that the antimicrobial activity was 0.245, measured as a turbidity value. Key word: Rice bran, Fermented milk, Lactobacillus casei
Partial Characterization of Crude Protease Extracted from Bacillus amyloliquefaciens NRRL B-14396 W., Novita; Arief, K.; Nisa, F. C.; Mardiyatmo, U.
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was aimed to determine the characteristics of crude proteases extracted from Bacillus amyloliquefaciens NRRL B-14396, namely the stability of enzyme during storage at low temperature, the optimum pH and temperature, kinetic constants (Vm and Km) and some inhibitors and activators that influence the enzyme activity and to evaluate the stability of enzyme during storage at low temperature. The results showed that the stability of protease extracted from Bacillus amyloliquefaciens NRRL B-14396 decreased with time when stored at 4oC. It was found two classes of protease, i.e. the one with an optimum pH of 7.5, classified as the neutral protease, and that with the optimum pH of 9.0, known as alkaline protease. The activity levels of the neutral and alkaline proteases were 0.475 Unit/ml and 0.410 Unit/ml, respectively. The optimum temperature was 50oC, at which the activity level was of 0.516 Unit/ml. Ca2+ ion functions as a stabilizer whereas Zn2+ and Fe2+ ions as activators. The addition Mg2+ ion, SDS, and EDTA inhibited the activity. The respective values of Km and Vm of the neutral protease were 0.167% and 0.633 Unit/ml, while those values of the alkaline protease were 0.661% and 0.924 Unit/ml. Key words: characterization, protease, Bacillus amyloliquefaciens.
Processing Tomato Powder (Licopersicon esculentum Mill.) By “Foam-Mat Drying” Kamsiati, Elmi
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the research on processing of tomato powder (Licopersicon esculentum Mill.) by means of ”foam-mat drying” were to investigate the effect of foaming agents on physical-chemical characteristics of tomato powder. Egg white (0; 2; 5 % b/b) combined with Tween 80 ( 0; 0,2; 0,5 % b/b) was used as the foaming agents. The results showed that the increase of egg white concentration very significantly increased the levels of vitamin C, pH, yield and water vapor reabsorbs ion, but reduced   the titratable acidity. Whereas the increase of Tween 80 concentration very significantly  increased the vitamin C content, water vapor re-absorbsion  and the dispersion stability. The tomato powder with best characteristics was produced by the use of egg white only (2%) as the foaming agent. The yield obtained was 17.8% and contained 2.22% moisture, 68.05% total sugar, 5.50% titratable acidity, pH 3.75 and vitamin C of 77,77 mg. 10-2 g-1. The respective water vapour reabsorbsion and dispersion stability of the product were 2.72% and 83.22%.   Key words: tomato powder, foam-mat drying,  foaming agent
The Influence of Soil Moisture and Rotation Speed of Rotary Tiller On The Characteristics of Tilt Soil Wirosoedarmo, Ruslan
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out the best soil tilt as affected by the moisture content of the soil and rotation speed of rotary tiller. A randomized block design experiment was conducted at Balai Benih Induk Palawija, Bedali Lawang, Malang Regency, from October 2002 until January 2003, in three replicates.  The measurements were carried out on the tilt soil i.e. the tillage depth and mean weight diameter, the porosity and bulk density of soil, surface roughness of soil, penetration resistance of soil and shear strength of soil. The results indicated that both, the moisture content of soil as well as the rotation speed of the rotary tiller and their interactions significantly affects the above-mentioned parameters. The best tilt soil was found on the use of the rotary tiller at 90 rpm on the soil having moisture content plastic limit of 1.0 and the tillage was carried in two times.   Key words: Rotary tiller, moisture content, rotary speed, plastic limit
Studies Of Amino Acid Component And Microflora In Climbing Perch Wadi Khairina, Rita; Khotimah, Iin Khusnul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research of microflora and amino acids component in climbing perch wadi had been done.  Aims of this research are to know amino acids composition in fresh fish and climbing perch wadi; and to know kind of halofilic bacterial (until genus level) that have a role during climbing perch wadi fermentation process.  Wadi is tradisional fermentation  product of fish that have fish  fermentation specific aroma with salty taste.  Was the processes by dry pickling in closed chamber with hight concentration salt (≥ 25% w/w). The result, arranged component of amino acids in fresh climbing perch is the same  of climbing perch wadi, but the compositions are decreased during fermentation process. Isolation, characterization and identification of bacterial were done, obtain three kinds of  bacterial from  Acinetobacter, Enterobacteriaceae, and Brucella genus, and the dominant genus group is Acinetobacter.   Key words: microflora, amino acid component, wadi, climbing perch
Numerical Definition of Drainage Network and River Basin Area in Digital Elevation Model for Hydrological Modelling Sulianto, A. Adi; Sutan Haji, A. Tunggul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A set of computer program and algorithm for an automatic determination of drainage network and River Basin Area (RBA) by means of a Digital Elevation Model (DEM) is  presented. The algorithms execute such tasks as DEM aggregation, identify and treatment of depression, increase of flat area relief; determination of current direction; determination of boundary of RBA and Sub-RBA, determination of River Basin Upstream Area and evaluation of drainage network composition. A computer program was made using a software, known as the Visual Basic.  The aims of the development of the computer program and algoritms were to quickly determine the properties value of current direction drainage network and Sub-RBA based on the available DEM which may be further used in the development of water run-off models, RBA discrete, or used for statistical analysis as well as to evaluate the topology of drainage network. Result obtained from DEM evaluation were then selected and presented. Such an approach may be applicable for studying hydrology and geomorphology.   Key Words: drainage network, river basin area, digital elevation model
Market Analysis to Improve the Performance of Business on Tofu “TAKWA’ Industry in Kediri Mustaniroh, Siti Asmaul; Wijana, Susinggih; Nastain, Nasrul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

TAKWA tofu is a kind of tofu which is very popular in Java and Kediri is well known as a center of its industries. Such industries provide thousands of work places, and the annual economic transaction related to the industries is estimated not less than 6.3 billions rupiah. This research was focused to study aspects of marketing, particularly demand forecasting by means of an estimation of total demand, a market stucture using a method knowns as the Structure-Conduct-Performance (SCP), the use of marketing mix to evaluate the competition and marketing strategy.The study was based on the data available from 5 small to medium scales tofu industries in Kediri, from 2003 to 2006. The results showed that the type of the market structure identified was a non-collutive and monopolistic and the competition was based on the ability of producers to vary the types of the products. The demand for the products was still promising and thus the business was feasible. Therefore, based on the average business opportunity, the chance to increase the productivity level as high as 25% up from the existing level is 88.84%. Moreover, based on the four P’s (product, promotion, price and place), in order to increase the sales, it is advised that the producers will be able to improve the quality and packaging of the product, to determine a better range of price, to provide a better promotion and more outlets (retailers).   Keywords: Marketing analysis, tofu industry, sales

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