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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 8 Documents
 1 
Search results for , issue "Vol 9, No 1 (2008)" : 8 Documents clear
Development of Small Scale Tape Industry through Composting Its Solid Waste Suprayogi, Suprayogi; Hidayat, Nur; Santoso, E.F. Sri Maryani; L., Endah Rahayu; Siswanto, Aris
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The cassava husk is solid waste of production process of cassava, the cassava husk have big enough potency of amount side. This study aimed to exploit the solid waste of cassava husk become compost, so that can improve economic value of the waste and to know the starter concentration of Aspergillus niger sp and the appropriate time of incubation so that get quality compost of cassava husk, and for the eligibility of small industrial scale cassava husk compostThe process of composting Windrow open system uses starter of Aspergillus niger sp 10, 20 and 30 % with time of incubation during 6, 9, 12, 15, 18, 21, 24, 27, 30 days. Elections of the best treatment pursuant to compost parameter standard show that treatment of K7 that is addition of starter rate 0% with time of incubation 24 days are the best treatment. The best treatment result have rate of C 22.87%, Total N 11.23%, C/N 18.60%, P2O5 0.82%, K2O 0.92%, KA 18.50%, pH 7.05, yield 41.04%, temperature 27 0C and amount of spores 144.543 (x104)/g. From the result analyses eligibility of effort making of competent cassava husk compost to be run calculation of criterion eligibility of effort, mount advantage of investment is competent. Economically asses from waste can mount because can become an valuable product cell.Key words: cassava husk, compost, Aspergillus niger sp
The Effects of Propolis Extract to Cellular Immune System of Rattus Norvegicus Strain Wistar Radiati, Lilik Eka; Al Awwaly, Khotibul Umam; Kalsum, Ummi; Jaya, Firman
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

An experiment type of research was conducted to find out the effects of propolis extract dosage on the cellular immune system of Rattus norvegicus. The administration per oral of propolis extract was 40 days and given at different  levels of dosage for each group :  9 mg/day (1st group); 12 mg/day (2nd group) and 15 mg/day (3rd group). The results showed that the average level of leucocytes in the control group    (untreated one) was 3883,33 ± 1563,86 cell/mm3, which comprised of 75,17 ± 4,36 % lymphocytes,  6,67 ± 2,66 % monocytes and 18,17 ± 5,12 % granulocyte. The average level of leucocytes of the first group was 3616,67 ± 1085,20 cell/ mm3 (contained 75,67 ± 4,50 % lymphocytes, 10,50 ± 5,21 % monocytes and 13,83 ± 2,14 % granulocytes);  The second one was 4100 ± 551,36 cell/ mm3 leucocytes (containing 67,33 ± 8,57 % lymphocytes, 3,50 ± 1,38 % monocytes and 25 ± 5,48 % granulocytes), and the third one was 4383,33 ± 1121,46 cell/ mm3 which contained 70 ± 5,10 % lymphocytes, 1,83 ± 0,41 % monocytes and 28,17 ± 5,19 % granulocytes. It may be concluded that the propolis extract could increase the number of leucocytes that influential to response cellular immune system of Rattus norvegicus. The increase of propolis dosage concentration significantly not related each other because the lymphocytes and monocytes cell have a similar correlation.Key words: propolis extract, leucocytes, cellular immune system
The Effect of Carrot Flour Substitution and Vacuum Frying Time on Characteristics of Carrot Simulation Chips Rosida, Rosida; Purwanti, I. I.
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The making of carrot simulation chips had been studied. The carrot simulation chips were made from carrot flour and tapioca flour and used vacuum frying process. The vacuum frying process was used in order to maintain color and nutritional component of carrot. Therefore it did not undergo many changes due to lower temperature and time of frying process. The aim of this research was to determine the best treatment (substitution level of carrot flour to tapioca flour, and vacuum frying time) to produce simulation chips which had good qualities and preferred by the panels. This research used Completely Randomized Design with factorial pattern which contained 2 factors; the first factor was substitution degree of carrot flour to tapioca flour (10%, 20%, 30%) and the second factor was vacuum frying time (2, 4, 6 minutes).It was found that the best treatment was 10% substitution of carrot flour and 6 minutes frying times. It produced carrot simulation chips which had 2,89% moisture content, 74,98% starch content, 5,19 g/100g -carotene content, 48,25% yield, and 180,67% expansion volume.Keywords : carrot simulation chips, carrot flour, tapioca flour, vacuum frying time
The Influence of Heating Time of Coconut Milk on The Influence of Heating Time of Coconut Milk on Free Fatty Acids Formation Free Fatty Acids Formation Qazuini, M.; Saloko, Satrijo
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The  most  important  part  of  coconut  fruit  is  coconut  meat  that  contains  some chemical substances such as protein, carbohydrates, and oil. These substances present also in food preparing from coconut meat, including coconut milk.  Some traditional of Indonesian‘s  foods  prepared  from  coconut  milk  will  soon  spoilage  due  to  chemical changes of the substances. Oil hydrolysis liberates free fatty acids and glycerol. Free fatty acids of short chain are odorous.  Hydrolysis is catalyzed by lipase. The optimum temperature of this enzyme activity is 30–40 oC, the range of room temperature, therefore the coconut milk contained food will be odorous or off flavor in a relative short time. Time has a role in determining the amount of hydrolyzed product. The longer time the greater result, unless there is an inhibitor. The purpose of this research is to know the influence of heating time of coconut milk  on  free  fatty  acids  formation.  The  experimental  design  used  is  completely randomized. The coconut milk was heated at 37OC for 2; 4; 6; 8; 10; 12; and 14 hours. The experiment without heating also carried out at the same time. The top layer formed was transferred and it was then heated until the oil obtained. The oil was analyzed for of free fatty acids content, and it was then isolated, and esterified with methanol. The methyl ester was analyzed by GC equipped with capillary column.  The biggest amount of free fatty acids  was after 14 hour by heating of 0.375%,  whereas  without heating was 0.325%. The odor was detected after 10 hours heating, and 12  without heating, containing free fatty acid of 0.300% and 0.315%, respectively.Key words: coconut milk, lipase, oil, and free fatty acids
Microencapsulation of Carotene Extracts from Neurospora sp. Spores With Protein Based Encapsulant Using Spray Drying Method. Pahlevi, Yusra Widya; Estiasih, Teti; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Neurospora sp. produces intracellular carotenoids pigment stored in its conidia, makes orange color appearance. Carotene was extracted from spores using acetone-hexane (2:1) as solvent and virgin coconut oil (VCO) was used to facilitate dilution of carotene extract. The objective of this research was to obtain the appropriate type of encapsulant and proportion of core material to obtain good quality carotene microcapsules for food industry and health purposes.This research was conducted by randomized block design with 2 factors. The first factor was type of encapsulant (soy proteinate isolate, sodium caseinate, and whey protein isolate) and the second factor was proportion of carotene extract (20, 30 and 40% w/w on encapsulant basis).The result of this study showed that microcapsule with sodium caseinate as encapsulant and 30% proportion of carotene extract had the highest microencapsulation efficiency, total carotenes, and carotenes retention values. Whereas microcapsule with soy proteinate isolate and 20% proportion of carotene extract had the highest water content and microcapsule yield. Microcapsule with soy proteinate isolate had the highest red and yellow value, and sodium caseinate had the highest lightness value. The most stable microcapsule during storage at temperature of 70oC was microcapsule with sodium caseinate as encapsulant and 20% proportion of carotene extracts.Key words: carotene, Neurospora sp., protein based encapsulant, microencapsulation
Production of Exopolysaccharide from Lactobacillus plantarum B2 in Mulberry Based Probiotic Product Zubaidah, Elok; Liasari, Yusnita; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Some microbe, including of lactic acid bacteria probiotic, has ability to produce exopolysaccharides (EPS).  Recently, researches on the ability of lactic acid bacteria that produces exopolysaccharides have still been focused only on milk, and haven’t been known how much EPS  produced by lactic acid bacteria in fruit and vegetable. Fermentation in mulberry extract is diversification of such fruit. By adding Lactobacillus plantarum B2 as EPS producer in mulberry extract, expectedly it could be fermented drink that gives multifunctional healthly effect, probiotic, exopolysaccharide, and anthocyanin. The aims of this research were to determine the effect of kinds of sugar and (NH4)2HPO4 (diamonium hidrogen phospat) concentration to EPS production of L. plantarum B2 when grown in mulberry extract. This research was conducted in randomized block design with two factors. First factor was kind of sugar that consist of glucose, sucrose, and lactose. The second factor was (NH4)2HPO4 (diamonium hidrogen phospat) concentration (0,10%; 0,20%; and 0,30%). Each treatment was done in three replications. The result was analyzed using analysis of variance (ANOVA) within 1% and 5% interval of confidence, and then continued by BNT or DMRT test. The best treatment searched by Multiple Attribute method. The result showed significant difference of kind sugar treatment on total sugar, total EPS, total acid, pH, and total LAB. Diamonium hidrogen phospat concentration treatment showed significant difference on total LAB, total N, total EPS, pH, total acid, total anthocyanin, and color intensity (L*, a*, b*). Interaction of both treatments gave no significant difference on all parameters. The best treatment resulted from the combination of 0,20% (NH4)2HPO4 concentration and lactose treatment with characteristics viability of L. plantarum B2 of 7,28 x 108 CFU/ ml, total EPS of 2105 mg/L, total acid of 0,54 %, total sugar of 6,61%, pH of 4,33, total N of 0,0209%, total anthosyanin of 190,73 mg/L, brightness level (L*) of 23,73, redness level (a*) of 8,40, dan yellowish level (b*) of 8,90.Keywords: exopolysaccharides, probiotic product, mulberry
The Analysis of Consumer Acceptance of Starch/Tapioca Powder Made from Dried Cassava (Gaplek) with Kaporit as Whitening Nurika, Irnia; Deoranto, Panji; Indriasari, Yuanita
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aimed at identifying variables that affected the consumer acceptance of tapioca powder made from dried cassava (gaplek). The result shows that the consumer acceptance of this product is ordinary meaning it has yet  been accepted by the consumer due to its relatively high price. The fourth variable X are positively affected the variable Y which mean if the variable X increase, it will make the variable Y increase.The multiple regression model used in this research is:Y  =  - 13,599 + 0,855 X1 + 0,629 X2 + 0,803 X3 + 0,543 X4With R = 0,819 means the relations between all variable X to variable Y are close. R square = 0,650 means the contribution of variable X to variable Y is 65% and 35% contribution came from other variable that not include in the model. The F-test shows that F counted > F table so we can conclude that variable X affected variable Y simultaneously. The T-test shows that T counted > T table so we can conclude that variable X affected variable Y partially.Keywords : Dried cassava (Gaplek), tapioca  powder, kaporit.
Viability and Sublethal Detection of Probiotic Bacteria on Instant Freeze-Dried Fermented Soy Milk (Study on Isolate Type and Sucrose Concentration as Cryoprotectant) Nisa, Fithri Choirun; Wardani, Agustin Krisna; Chrisnasari, Ruth
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Fermented soy milk is one of probiotic beverage, contain high protein and isoflavon that ha healthy effect. However, the usage of soy milk as fermented product is not effective because needs low temperature. To overcome this problem is by converting the fermented soy milk into instant dried product.  However, freeze drying can reduce the viability of probiotic.   The aim of this research was to determine the isolate and sucrose concentration to obtain high viability of probiotic. This research was conducted in randomized block design with two factors. The first factor was type of isolate that consist of L. acidophilus, L. casei, and L. plantarum. The second factor was sucrose concentration (5% and 10%). Each treatment was done in four replications.The result showed significant difference of kind isolate treatment on reducing sugar, protein, total acid, pH, and total LAB during fermentation with total LAB and sub lethal on dried product, but no significant difference on total sugar and N-amino. Sucrose concentration treatment showed significant difference on total LAB, sub lethal, water content, and reserve ability water vapor, but no significant difference on solubility. Interaction of both treatments gave significant difference on total LAB and sub lethal.  The best treatment resulted from the combination of 5% sucrose concentration and isolate L. acidophilus.Keywords: probiotic, cryoprotectant, freeze drying, instant fermented soy milk

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