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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
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Search results for , issue "Vol 8, No 2 (2007)" : 9 Documents clear
Chemical Activation of Natural Zeolite for Purification of Fish Oil from By- Product of Fishmeal Processing Ahmadi, Kgs; Mushollaeni, Wahyu
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Omega-3 fatty acid has health benefits.  Indonesia has some species of fish that contain this kind of fatty acid such as lemuru.  However its utilization as -3 fatty acid source is still limited.  Fish oil from lemuru meal processing has poor quality because of its color and peroxide value, besides its free fatty acid content. Therefore purification process should be employed to improve its quality.This research was conducted to elucidate the performance of natural zeolite in purification of fish oil from lemuru meal processing. Acitivation of natural zeolite was employed to increase its adsorption capacity.  One  technique to activate natrural zeolite was chemical activation by strong acid (HF, H2SO4, dan HCl). Concentration level of activated zeolite in purification was also defined. The best result was natural zeolite activated by HCl and concentration level of 15%.  The characteristics of purified lemuru oil were as followed: absorbance at 430 nm of 0,24, free fatty acid content 4,12, ω-3 fatty acid content of 20,34%, and peroxide value of 93,6 meq/kg.Keywords: natural zeolite, purification, lemuru meal processing, fish oil
Native and Debranched Starch Modification Using Physico-Chemical Treatment to Increase Resistant Starch Content in Rice Wulan, Siti Narsito; Widyaningsih, Tri Dewanti; Ekasari, Dian
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Besides dietary fiber, resistant starch is carbohydrate that escape human digestion system, therefore it has potential health benefits.  A study on native and debranched starch from rice using physico-chemical treatment has been conducted. Physico chemical treatment used were autoclaving, extrusion and crosslinking.  The result showed that debranched starch which was treated with autoclaving, extrusion and crosslinking had higher resistant starch content than native starch treated with the same physico chemical treatment.  The best treatment with the highest resistant starch content was obtained from debranched starch treated with crosslinking.   The physicochemical properties of the product were as follows: moisture content of 8,45%, ash content of 3,19%, starch content of 85,44%, resistant starch content of 3,67%, initial gelatinization temperature of 79,3oC, gelatinization temperature of 89,6oC, and maximum viscosity of 1478 AU.Key word: resistant starch, debranching, autoclaving, extrusion, crosslinking
Determination of an Optimum Extraction Time and Its Production Cost of Powdered Extract of Guava (Psidii folium) Leaf Sukardi, Sukardi; Mulyarto, A. R.; Safera, W.
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A randomized block design experiment was performed to determine the optimum extraction time and its production cost for producing a extract powder of guava (Psidii folium) leaf. The extraction process was carried out for 5; 10; 15; 20; 25 and 30 minutes respectively. The extract was then dried and the parameters observed were the yield, the levels of tannin, moisture, pH and the production cost.    The results showed that the yield, the characteristics of the powdered extract, as well as the production cost, varied with the extraction time. Based on the regression technique, it was likely that  17.5 minutes was the optimum extraction time. The yield was 2.67 % at 4.42 % moisture and contained 0.3968 g per 5 g (7.936 %) tannin with the pH of 4.32. The production cost was IDR (Indonesian Dollar Rupiah) 875 per 5 g powdered extract.Key word : Extraction time, guava leaf, powdered extract
Cellulose Production Using Kombucha Culture From Wastewater of Tofu Industry (The Analysis Study on Sucrose and Ammonium Sulphate Additions and Its Production Cost) Nurika, Irnia; Hidayat, Nur; Anggraeni, Yaumadina
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to assess  the  influence of  sucrose and ammonium sulphate additions to the waste water of tofu industry as a substrate for Kombucha culture on  the produced cellulose sheet (pellicle) and to analyze its production cost. The experiment  was run in triplicates employing the Completely randomized block design. Three respective levels of  sucrose (8%, 10% and 12%) and ammonium sulphate (0.3%, 0.4% and 0.5%) were added. The parameters observed were the yield, moisture and crude fiber contents, and the production coct was then determined based on the most promising process. It was shown that the sucrose and ammonium sulphate additions  significant affected the yield, moisture and crude fiber contents, as well as the thickness of the pellicle produced. The best treatment was obtained by the addition of 10% (b/v) sucrose and 0.4% (b/v), ammonium sulphate which  resulted in the yield of  6.89% with the following characteristics: the thickness of 2.70 mm, and the respective moisture and crude fiber contents of 82.21% and 4.62%.  The production cost to achieve the break even point was Rp. 244,174.63 a pack of 7 kg. To get a profit level of 10%, the selling price of the product should be Rp. 299,500.00/pack.Key word : cellulose sheet, Kombucha, waste water
Correlation of Mass Potatoes Fraction to Oil Volume Ratio to Physical and Chemical Oil Deterioration during Vacuum Frying Yuniarto, Kurniawan
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The changes of some physical and chemical characteristics of edible oil used for frying of sliced potato under vacuum were studied. Three respective ratios of potato mass and the oil volume were tested, namely 1:21 (w/v), 1:32 (w/v) and  1:64 (w/v), and the frying process at each batch was carried out at 90 oC for a certain period of time. Frying process was performed in 24 hours daily, in which the oil was used repeatedly. In 5 minutes interval, the temperature of the oil and the pressure level of the frying vessel were recorded. The samples of oil was randomly taken from the frying batches to determine any changes in the free fatty acid content and peroxide number (chemical aspects), and the physical characteristics (color and viscosity).  Based on the set values of the parameters, the maximum time for oil usage on frying was estimated by employing a mathematical model and then compared with empirical data. The results showed that the maximum time for oil usage, at which the oil volume was no longer enough for deep frying, was reduced with increasing the potato mass. It was partly due to the longer retention time for frying of the higher potato mass. The change rate observed for free fatty acid was 0,0016 unit/hr, while the one for the peroxide number was undetected. The change rates for the color and viscosity were 0,03 unit/hr and 0,55 unit/hr respectively. The highest rate of changes on the free fatty acid and viscosity were found on the ratio of 1:21. Based on the empirical data, the oil may be used for frying up to 80 hrs, compared to only 62 hrs with the mathematical model.Keywords : vacuum frying, potato, oil deterioration, mass potatoes fraction to oil volume ratio
Performance Test Of Pressurized Stove Using Kapok (Ceiba petandra) Oil As An Alternative Fuel Susilo, Bambang; Argo, Bambang Dwi; Rakhmawati, Aulia
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to analyze the influence of transesterification and degumming processes to the physical characteristic of kapok oil and to know the combustion performance of pressurized stove using oil result from degumming and transesterification. The performance test of pressurized stove consists of two factors. First factor is pressure (0.7 and 1 bar), the second factor is the kind of fuel; kerosene, degumming and transesterification. The result shows the combustion performance of pressurized stove using oil from transesterification process has the same performance using kerosene, this is evaluated from the physical characteristic of the oil and the combustion performanced. The physical characteristic analyzed were viscosity, density and calorific value, while the parameters of pressurized stove performance that was monitored were burning time, flame quality, nozzle clogging, fuel consumption, burning velocity, burn efficiency and stove energy. The pressure of pressurized stove was significant influence to the fuel consumption, flaming velocity, burn efficiency, and stove energy.Key words: Kapok oil, degumming, transesterification, pressurized stove
VCO (Virgine Coconut Oil) Preparation by Enzymatic Method Using Crude Papain Winarti, Sri; Jariyah, Jariyah; Purnomo, Yudi
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Virgin Coconut Oil (VCO) is the pure oil from fresh coconut fruits, made with low temperature/without heating. This oil contains lauric acid of 48%, a type of MCFA (Medium Saturated Chain Fatty Acid). This fatty acid is easily absorbed in metabolism and produces energy, but does not induce cholesterol rise. The purpose of crude papain addition is to increase the hydrolysis rate of protein stabilized emulsion in coconut emulsion. The purpose of this research is to find out the optimum crude papain concentration and incubation temperature in VCO preparation. Experimental design employed in this research is Randomized Complete Design with 2 factors; i.e. crude papain concentration (0,02%; 0,04%; 0,06% and 0,08%) and incubation temperature (room temperature, 40 °C and 50 °C), each combination is repeated twice. The results of this research show that the optimum crude papain concentration is 0,06% and incubation temperature is 40°C.  In this condition, the yield of VCO is 49,07%, water content of 0,25 %, saponification number of 258,67 mg KOH/gram, free fatty acid content of 0,38%, iodine value of 8,36 mg/gram, peroxide value of 0,70 meq/kg, lightness (L) of 0,2; a* of 0,3 and b* of 2,0.Key word: VCO, crude papain, incubation temperature, enzymatic method
Characteristics and Antioxidant Stability of Red Fruit (Pandanus conoideus Lam) Protein Based Microcapsule Yanuar, Willy; Widjanarko, Simon Bambang; Wahono, Tri
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Red fruit can commercially be obtained in extract (oil) form and capsulated oil (softcapsule). Within oil form, this product has lower tenacity and stability against light, heat, oxygen, and extreme environmental condition due to its content of easily degradable antioxidant group active compound. Red Fruit based essence product have been ever fortified into other food product, but only fortified into fried oil to improve carotene rate. One alternative to deal this problem refers to microencapsulation. Microencapsulation means the process of wrapping one certain central particle with other material to reach expected physical and chemical characteristic. Microencapsulation method used in this research has been spray drying. Research was arranged by using Completely Randomized Design that organized in factorial pattern involving two factors. First factor includes coating materials (soybean protein isolate and Na-caseinate), while second factor entails red fruit oil proportion (20 %, 30%, and 40%). The analysis covers moisture content, β-carotene, microstructure, microencapsulation efficiency, yield, antioxidant activity, and microcapsule stability against temperature. Results of analysis indicate that microcapsule with Na-caseinate had better quality compared to wrapping with soybean protein isolate. The best treatment comes from treatment combination with Na-caseinate wrapping in proportion of 20% red fruit oil. Microcapsule with the best treatment has moisture content of 1.34 %, β-carotene of 580.42 μg/g, microcapsule size of 36,98 μm, microencapsulation efficiency of 95,59%, and yield of 93,37%. The process of red fruit oil microencapsulation with Na-caseinate in proportion of 20 % can be used as an alternative to facilitate distribution process, to increase product storability, and product fortification process into other food product.Keywords: microencapsulation, red fruit, oil proportion, antioxidant stability, protein based coating
An Evaluation of Sheet Mulch Made from a Combination of Hyacinth (Eichhornia crassipes (Mart.) Solms) and Musa paradisiaca L Biomass Decomposed with Either Urea or Caustic Soda Djojowasito, Gunomo; Ahmad, Ary Mustofa; Wijaya, suri Kusuma
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A randomized block design experiment was carried out to evaluate the quality of an organic sheet mulch made from the biomass of hyacinth (Eichhornia crassipes (Mart.) Solm) combined with banana (Musa paradisiaca L)  bunch with a decomposition agent of urea or caustic soda.  The hyacinth (H) and banana (B) bunch biomass were chopped and mixed at the H:B ratios of 10:0, 9:1, 8:2 and 7:3. After a further size reduction with a warring blender, the biomass mixture (600 g) was decomposed by boiling it for 30 minutes in 2 L of water added with 6 g of either urea or caustic soda. The treated biomass was then washed,  dewatered  by pressing and air dried to form a sheet mulch. It was found that both the normal tense and tensile strength of the sheet mulch varied with the biomass ratios and the decomposting agent. The soda treated mulch made from the biomass ratios of of 9:1 and 8:2 showed a higher normal tense and tensile strength than those treated with urea or with other biomass ratios. The yield as well as the water absorption holding capacity increased with the banana biomass. The best  organic mulch sheet was obtained from the use of water hyacinth : banana bunch (8:2) treated with 1% caustic soda.Keyword:  Organic Mulsa Sheet, Water Hyacinth, Banana Bunch

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