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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 9, No 2 (2008)" : 9 Documents clear
Enzimatic Processing of Lignocellulosic Biomass for Pulp Making: A Review Fitria, Fitria
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pulp (cellulose fiber suspension) is the main raw material in paper and medium density fiber (MDF) board industry. The critical process in pulping is to break down the linkage of cell wall component among lignin, hemicellulose and cellulose in order to get individual fiber of cellulose. To enhance fiber refining, pretreatment method can be applied on biomass before pulping either chemical, mechanical, thermal, biological or combination of the processes. Biological process can be chosen due to its ability to degrade the lignin so that the cellulose fiber can be taken easier. This process, called biopulping uses a set of enzymes produced by white rot fungi. This paper reviews broad improvement of biopulping and its impact to the environmental friendly goal.Keywords: pulp, biopulping, natural fiber, white-rot fungi, lignocellulosic biomass
Detoxification of Yam Tuber (Dioscorea hispida Dennst.) by Limited Heating in Yam Flour Processing Harijono, Harijono; Sari, Tassa Agustriana; Martati, Erryana
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Yams is one of the tuber crops in Indonesia. Meanwhile, people still unaware to consumed it and its derivative product because of the toxic compound such as alkaloid (dioscorin) and also cyanide. For that, it is necessary to have a detoxification process so we can have any alternative products from yams which is safe to consumed, for example in the production of yams flour. Detoxification in this research using limited heating method. The limited heating in this research adopted curing method which is commonly used in several food commodity, therefore it could give optimized condition for several endogenous enzymes which contain in yams, one of the function of the enzymes is for decomposing cyanide precursor in yams. Result showed that curing time in 50ºC had significant difference on moisture content, free cyanide content in flour, free cyanide content in yams tuber after curing, starch content, total sugar, crude fiber, and color. But for pH parameter of yams tuber after curing, the result did not show any significant difference.  The best treatment based on physicochemical parameters was the yams flour using curing time of 12 hours in 50ºC.  The characteristics of that yams flour are: moisture content 6,30%, free cyanide contents 13,67 ppm, starch contents 56,42%, crude fiber 3,03%, total sugar 4,91%, rendement yield 26,74%, L* colour 72,20, a* 9,90, b* 21,07, hygroscopicity 2,57%, and gelatinization temperature of 81ºCKeyword: detoxification, yams flour, curing, endogenous enzyme
Fuzzy Approach on Horticulture Quality Standard Database Mulyarto, Aunur R.; Sucipto, Sucipto
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Horticulture quality characteristics are commonly defined in the uncertainty, vague and ambiguous forms.  These can be a problem in designing database of horticulture quality standard.  This research intended to develop a database system for horticulture quality characteristics that can handle the nature of quality characteristics data using fuzzy approach.  Two main activities that were carried out are fuzzyfication of horticulture quality characteristics and designing database using fuzzy relational model.  The results show that most of local fruits and vegetables have been standardized either in national scope using SNI (Indonesian National Standard) or local scope using market segmentation standard. For fuzzy variable, its fuzzy sets depend on the values of quality prerequisite for each quality grade.  Conceptual design using Fuzzy Relational Database model involves five major entities, i.e. Categories, Comodities, Standard Type, Quality Standard, and Quality Criteria.  To accommodate the fuzzy characteristics, a specific entity which is an extension entity (Fuzzy Set) was added.  The transformation process into relational data model and table normalization produced seven related tables.Keywords: horticulture, quality, database, fuzzy logic
Head Loss Determination along Pipe of Drip Irrigation System using Small Pipe Emitter Made From Local Material Mechram, Siti
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Irrigation is an important factor in agricultural rop planting trickle or drip irrigation method is casier in operational, reguire a lower operational pressure and has a possibility to make from local material. Drip irrigation is a method of water application in form of drip on the soil surface or subsurface. Head loss along lateral is a common problem found in this method caused high variation in emitter discharge. This research aimed to determine emitter head loss along lateral, impact of emitter discharge on operational pressure, pipe diameter and treatment applied on lateral. This research utilized small pipe (1.6 mm in diameter) as emitter. Output discharge more collected and analyzed using complete random design method having 3 level of pressure (4, 6, and 8 psi) and 3 level of lateral diameter (1/3, ¾, and 1 inchi). Head loss calculated using Darcy-Weisbach formula. Result showed a trend of increasing emitter discharge by increasing operational pressure. Increasing in emitter discharge was also found when a larger diameter used in system. Discreasing in head loss was detected when higher pressure a larger lateral used. Emitter uniformity coeffisien, calculated using cristiansen formula, was 91.2 % showing a selected emitter type was acceptable for drip irrigation method.Keywords: emitter, head lose, drip irrigation
Efectiveness of Whey Protein Consentrates and Dextrins to Maintain Viability of Lactic Acid Bacteria in Frozen Dried Starter Yoghurt Karinawatie, Shanty; Kusnadi, Joni; Martati, Erryana
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to investigate the effect of dextrins (0, 35, 40 and 45% (w/w) as cryoprotectant agent and whey protein concentrates (WPC) (0, 2 and 4% (w/v)) as nutrition which promote lactic acid bacteria (LAB) growth, to maintain viability of LAB in frozen dried yoghurt starter. The result of this study showed that WPC and dextrin can maintain LAB yoghurt in frozen dried starter, effectively. WPC concentrations showed very significant difference on LAB total and water content. Dextrin concentrations showed very significant difference on all parameters. The best treatment resulted from the combination of 4% WPC and 45% dextrin added. The characteristics were LAB total of 8,21 log CFU/g, water content of 5,28% and lightness 71. Yoghurt product made by the best treatment of frozen dried starter were not give significant differences with yoghurt product using liquid starter on LAB total, pH, acidity total and reducing sugar. To make yoghurt, the percentage of frozen dried starter was 7,45% (w/v) whereas the percentage of liquid starter was 2% (w/v).Key Word : LAB viability, frozen dried starter, freeze drying, dextrin, WPC
The Feasibility Analysis of Marketing, Technical, and Financial Aspects of the Production of Mocca Flavored Solid Brem (Case Study on Small Industry of Brem “Prihantini” Caruban, Madiun) Cahyu, Beriska; Wignyanto, Wignyanto; Sucipto, Sucipto
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was aimed to find out feasibility of marketing, technical, and financial aspects in producing mocca added solid brem.  The method used in this research was descriptive analysis. The observed variables of marketing aspect comprised of potential market of solid brem in the future and the growth of population at the marketing regions. The checked variables of technical aspect covered production capacity design, processing unit design, and determination of required machines and equipment.  The assessed variables of financial aspect consisted of capital requirement, income estimation, and financial feasibility. The result of the research showed that the requested forecasting analysis of solid brem in 2002-2006 followed the equation of Y= 12568+268(X) and increased to 3.2% in 2008. The result of technical aspect showed that the production capacities increased to 10% and it was predicted to be 14640 boxes per year and the production ratio of the original brem to the mocca flavored brem was 90%:10%. The improvement of the production capacities caused the increase in the time of tape production to 10 minutes and brem production to 1 hour and 10 minutes.  The result of financial analysis showed the production cost of the original brem was Rp 61.479.519,- and the mocca flavored brem was Rp 6.824.578,-.  The Selling price for the original brem was Rp 6.500,- with mark up of 40%, while mocca flavored brem was  Rp 7.500,- with mark of 47%.  Break Event Point for mocca flavored brem was 528 box.  The mocca addition gave the benefits of 6.8%, and it was more than original brem.Keywords: feasibility analysis, technical aspect, marketing aspect, financial aspect, solid brem, mocca flavor
Exploration of Indigenous Brown Algae Species of Lombok for Carageenan Sources Widyastuti, Sri
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Seaweed known as a producer of hydrocolloid compounds, including carageenan , an important raw material for many industries. Therefore, knowledge on the carageenan producing seaweeds is quiet important to support the carrageenan production in Indonesia. This article reports the carageenan content of local strains brown algae. Research was conducted by collecting all species of brown algae grow in Lombok, drying, extracting its carageenan using ethanol and isopropanol methods. Results showed that the carrageenan content of these species around 0,75 (Turbinaria ornata) - 6,92% (Dictyota sp.1). Unfortunately, these values are lower than that of the minimal carageenan content recommended by Indonesian Trade Department. The carrageenan content of these strains was not significantly different either extracted by ethanol or isopronol method. It is suggested that these strains are not carageenan producing seaweed. It needs further study to understand the type of hydrocolloid compound produced by brown algae species.Keywords: carageenan, ethanol extraction, isopropanol extraction, brown algae, Lombok
Dried Mixed Culture of Lactobacillus sp and Saccharomyces cereviceae Production Putri, Widya Dwi Rukmi; Widyaningsih, Dewanti; Ningtyas, D. W
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Recently, fermentation process of cereal and legume–based products has been developed. In the fermentation process, the aviability of starter cultures is needed. Starter cultures that usually used to ferment cereal are Lactobacillus and yeasts. Generally, the starter cultures are used in liquid form and it needs to be periodically regenerated, that will lead to strain degeneration. To overcome the problem and to make the starter cultures easy to use, it can be made in dried form.  In this research, we studied to increase biomass cells of dried cultures that affected by some factors. The aims of this research were to evaluate the suitable medium, growing methods, substrate:culture ratio, and incubation time to get the highest  biomass cells of dried starter cultures. Starter culture in corn medium and the mixed culture method had the highest capability for growing. Whereas, substrate to culture ratio (94:6) and incubation time of 24 hours showed the best viability of these microorganism, and the best dried starter cultures with total BAL of 2.2X109 cfu/ml and total yeast of 3.0X108  cfu/ml. The best result on this treatment was stored at room and refrigeration temperatures for 4 weeks and the best stored proved on refrigeration which is can maintened viability of dried cultures.Keywords: mixed culture, vacuum drying, dried culture
Isolation and Identification of Microorganism in Brown Sorghum Tempeh (Sorghum bicolor) and Its Potency for Degrading Starch and Protein. Andayani, Pratidina; Wardani, Agustin Krisna; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Brown sorghum (Sorghum bicolor) is rarely used for food product due to lower digestibility level of starch and protein compared to other cereal. Fermentation is one of the method for increasing the cereal digestibility. The fermentation can be optimized when the condition are under controlled. To achieve such kind of condition, the contribution of a certain microorganism should be identified. Thus, the aim of this research was to isolate and to identify the microorganism during sorghum fermentation. Furthermore, the potency of isolates for degrading the starch and protein was also investigated. The isolation and identification of microorganism in sorghum tempeh resulted 25 isolates of lactic acid bacteria from genus Lactococcus sp, Enterococcus sp or Streptococcus sp, 10 isolates of yeast from genus Saccharomyces sp, and 1 isolate of mold from genus Rhizopus sp. Three isolates showed the potency for degrading starch i.e. two isolates of lactic acid bacteria and one isolate of mold. The potency for degrading protein was shown by mold isolate. It was found that the amylolytic activity of two bacteria isolates were 0.401 U/ml and 0.343 U/ml, whereas mold isolate was 2.406 U/ml. Mold isolate showed proteolytic activity of 1.007 U/ml.Keywords: sorghum, isolation, identification, microorganism, starch, protein

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