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INDONESIA
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.
Arjuna Subject : -
Articles 570 Documents
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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 Soybean Variety and Heating Time on The Chemical and Physical Characteristics of ‘Yuba’ Edible Film Saparianti, Ella
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was conducted to study the effect of soybean variety and heating time in producing ‘yuba’ as an edible film. Completely Randomized Block Design (CRBD) was employed in the experiment with two factors and three replicates.  The first factor was   soybean varieties i.e. Willis 2000 (a local variety) and AS (an imported soybean variety from USA). The second factor was the heating time:15, 30, 45 and 60 minutes respectively. The results showed that the chemical characteristics of the ‘yuba’ were significantly affected by soybean varieties, but not by the heating time. The moisture, protein, and lipid contents of ‘yuba’ produced from the local  soybean variety were found to be higher than those of the ‘yuba’ made up of the imported soybean variety. Similarly, the physical characteristics of the ‘yuba’ were also significantly by soybean varieties. Except for the vapor permeability, the values of density, thickness, tensile strength, puncture strength, elongation of the local soybean ‘yuba’ were higher than those of  the ‘yuba’ made up of the imported soybean.   Key words : Yuba, edible film, local and imported soybean varieties
The Potency of Liquified Smoke as an Antioxidant Used for a Pressure-Cooked Milk Fish Yuwanti, Sih
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to evaluate the effectiveness of liquified smoke as   an antioxidant used for a pressure-cooked milk fish. Three concentrations of liquified smoke i.e. 2.5%, 5,0% and 7.5% were used. The fish was pressure-cooked in salt solution, dried, soaked in the liquified smoke for a certain period of time and finally redried. An antioxidant activity of liquified smoke was measured by TBA test. The results indicated that liquified smoke was able to act as an antioxidant on a pressure cooked milk fish. The antioxidant activity increased with concentration. An application of liquified smoke at a level of 7,5% may suppress the TBA value of the smoked pressure-cooked milk fish and retain the quality up to 28 days in a cold storage.   Key words : smoked pressure-coooked milk fish,  liquified smoke,  antioxidant
Design of Temperature Control Instrument in Drying Process of Vanilla (Vanilla planifolia Andrews) Wibisono, Yusuf; Djojowasito, Gunomo
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The quality of dried vanilla depends largely on the temperature control during drying. Vanilla is traditionally solar dried, thus the product quality is unpredictable and is extremely influenced by weather. In order to obtain a good quality product, the moisture content of the vanilla must be reduced gradually to a level of about 25-30%, hence the control of temperature during drying is very important. The study was aimed to design a temperature control instrument in such a process using a negative temperature coefficient (NTC) sensor, with an automatic on-off mechanism on a preset temperature level. The results showed that at a preset temperature of 50°, the automatic on mechanism of the instrument responded well when the temperature decreased to a level of 1-5oC from the preset temperature.   Key words: temperature control, drying, NTC sensor, vanilla
Effect of Carrot Juice Substitution and Fermentation Condition on the Characteristics of LAB-Fermented Milk Drink Zubaidah, Elok; Saparianti, Ella; Mawardhani, Marrisa
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The physicochemical, microbiological and sensory characteristics of lactic acid bacteria-fermented milk drinks partly substituted with carrot juice processed at different fermentation conditions were studied. Part of the milk was substituted with carrot juice at a level of 0, 5, 10, and 15% and the fermentation condition of 37°C for 24 hours and 42°C for 8 hours employing Lactobacillus casei, respectively. It was found that the growth of the bacteria and the production of acid were higher on the product fermented at 37°C for 24 hours. A higher level of carrot juice substitution resulted in the increase of the bacteria population and acid level, but reducing the levels of sugar, ß- carotene, total soluble solids and viscosity. The best product in term of physicochemical and microbiological characteristics, was obtained by substitution of carrot juice at a level of 15% and  fermentation at 37°C for 24 hours, but it had better sensory characteristics when fermented at 42°C for 8 hours.   Key words: fermented milk drink, carrot juice substitution, fermentation condition
Study on Weight Loss and Development of a Respiration Rate Model of Sapote Fruit (Achras sapota L) Under Hypobaric Storage Hawa, La Choviya
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to develop a model of O2 respiration rate of Sapote Fruit (Achras sapota L.) stored under a pre-determined hypobaric condition, followed by a validation test and sensitivity analysis of the developed model in relation to quality deterioration as expressed by the loss of weight of the fruit. The fruit was stored for 10 days at a various levels of combination of temperature and pressure. The temperature levels applied were 10° C and 20° C, and under a pressure of 30, 50 and 70 kPa respectively. It was observed that the fruit stored at 10° C under a pressure level of 30 kPa had the lowest initial respiration rate (9.571 mg O2/kg-jam) and weight loss i.e 3.57%. The model of respiration rate of the fruit, applicable to the above pre-determined condition, may be expressed as:   Key words: hypobaric storage, respiration rate, sapote fruit
The Use of a Dynamic Programming Approach in Inventory Control of Clove in the Production of Cigarette: A Case Study at PT. Gandum, Malang. Hidayat, Arif; Mustaniroh, Siti Asmaul
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research aim was to plan a monthly optimum level of clove used for cigarette production in the period from September 2003 to August 2004 and to estimate its total inventory cost, employing a dynamic programming approach. The research was divided into two stages. The first one was analysis to forecast a monthly clove used and then followed by an inventory analysis using a dynamic programming approach. The calculation was based on predetermined costs on clove i.e. Rp 45,000/kg (a purchasing cost), Rp 38,800/order (an ordering cost) and Rp 47/kg of a holding cost. The backward recursive equation for the dynamic programming approach was expressed as: fj(Xj) = 45000(Xj) + 38800 + 47(Xj+Sj-1-Dj) + fj-1(Xj-1), with the following constraints: Xj + Sj-1 ≤ G, Xj + Sj-1 ≥ Dj and Xj ≥ 0. An optimization using a dynamic programming approach showed that total inventory cost during the planned period was Rp 435,415,516,791 with an ending inventory of 3,058 kg of clove. It was found that the use of such an approach for PT.Gandum eventually reduced the total inventory cost of clove by Rp 514,577,099. The sensitivity analysis also indicated that the model was still valid for the monthly clove need up to 1,600 kg.   Key words: inventory control, dynamic programming, cigarette production
Effect of Extrusion Cooking Temperature and Mixtures of Sweetpotato (Ipomoea batatas L) and Bogor Bean (Voandzeia subterranea L THOUARS on Some Properties of Extrudates Hidayah, Titik Nur; Mangunwidjaja, D; Sunarti, T. C.; Sutrisno, Sutrisno
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The experiment aimed to evaluate the physical properties of extrudates made up of a mixture of Bogor bean and sweetpotato was conducted in two stages. The first experiment was run to determine the best blanching time for the bean and the second one is to evaluate the effect of various levels of die temperature and mixtures of Bogor bean and sweetpotato on some physical properties of extrudates. The process for the second experiment were conducted on three levels of die temperature i.e 100°C, 140°C, and 180°C on three level of mixtures of sweetpotato/Bogor bean: 90/10, 75/25, and 60/40, respectively. The results of the first experiment indicated that a blanching treatment for 15 minutes to the bean produced a better physical quality parameter than the use of unblanched and 5 min-blanched bean as raw material. It was found that the texture (degree of crispiness), degree of expansion, viscosity and spesific gravity of the extrudates were significantly affected by the above-mentioned factors. The best physical properties were observed on the extrudate made up of a mixture of 90% sweetpotato and 10% Bogor bean at a die temperature of 100°C.   Key words: Extrusion, sweetpotato, kacang Bogor, physical properties

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