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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 570 Documents
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Quality Characteristic Study of Star Fruit (Averrhoa carambola L.)Using an Image Processing Technique Hendrawan, Yusuf; S., Sumardi H.
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research aim was to develop image processing algorithms suitable for the determination of star fruits quality by assessing the external appearances of the fruit i.e. physical characteristics used for grading. Based on that, a computer software for star fruit quality grading was then developed. An RGB (Red-Green-Blue) index was used to determine the colour range and classification, while an euclidian method was used to measure the length and diameter of the fruit to classify the quality grade. The result showed that an image processing has high correlation between fruit length (r2=0.97), fruit diameter(r2=0.98),and fruit area based on fruit length (r2=0.93), but less correlated with the fruit area based on the fruit diameter (r2=0.62). The red index was slightly well correlated with the total soluble solid (°Brix) of the fruit juice (r2=0.74). On the other hand, the green and blue indexes showed a low correlation with the total soluble solid of the fruit with a correlation value of 0.34 and 0.10 respectively. It can be concluded that the quality characteristics of star fruit may be mostly determined by the red index, fruit length, fruit diameter, and fruit area. The Grade A quality characteristics of the fruit can be expressed with a value of 0.402-0.460 (red index),  186-237 pixels (fruits length), 100-125 pixels (fruits diameter), and  13627-20449 pixels (fruits area). While the values of such parameter of the B Grade were 0.402-0.460, 147-185 pixels, 76-90 pixels, and 8805-13415 pixels, and of C Grade were 0.370-0.401, 147-185 pixels, 76-90 pixels, and 8805-13415 pixels, respectively.   Key Words : Star Fruits, Image Processing, quality.
Aggregate Production Planning of Marie Biscuit: A Case Study at a Biscuit Factory in Malang Lestari, Endah Rahayu; Astuti, Retno; Mardiastutik, Heny
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research were to forecast a weekly demand of marie biscuit in the next 6 months and to determine the optimal production aggregate planning that minimizes total cost. The planning, made for the period of August 2005 to January 2006, was based on the previous weekly demand in the period from August 2004 until July 2005. The demand of marie biscuit was forecasted using Winters’ for Additive Method that produced the least mean square error and then the demand forecasting was obtained by means of the Minitab for Windows Version 14. A weekly inventory and an aggregate production were planned using the Dynamic Programming approach by means of a computer software which was developed using the Delphi for Windows version 5. The results showed that the highest demand was found in the forth week of January 2006 (2,534 kg ) and the lowest one (2,394 kg) was predicted to occur in the first week of August 2005. The weekly inventory level of the marie biscuit factory was between 185 kg to 225 kg in 24 weeks planning horizon. Overtime works would be necessary if the demand exceed the maximum regular production capacity. However, in case of the demand and the production quantity were lower than that of the regular production capacity, an introduction of undertime cost in the first and third weeks of the planning horizon would reduce the total cost by Rp 73,470 per week. The minimum total cost of the aggregate marie biscuit production planning in 24 weeks planning horizon was Rp 96,602,174.   Key words: aggregate production planning, demand forecasting, Dynamic Programming
Performance Comparison of Cooling Tower Filler Used in the Induced Counter Flow Type Cooling Tower System Wibisono, Yusuf
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Appropriate postharvest handling of agricultural products is important to maintain the quality. The objectives of the research were to design and to evaluate the performance of cooling tower system, and to compare the characteristics of cooling tower filler i.e. sponge stone and foam rubber sponge, respectively. The induced counter flow type cooling tower was used in this experiment, equipped with a 90 cm height tank made up of fibber glass. Each filler, either arranged in single or multi-layers, was in direct contact with the water and air used as a media in the cooling process. The results showed that the highest range was achieved by the use of a 5 layers foam rubber sponges i.e. 3.2°C at an L/G Ratio of 2.567, maximum cooling power of 2690.6 W and COP 12.9, at temperatures of 26.1°C (dry bulb) and 24.4°C (ambient),and ambient RH of 87%. The dry bulb and wet bulb of the air inlet temperature were 25.5°C and 24.3°C, respectively, while the respective water inlet and outlet temperature 27.4°C and 24.2°C, at L/G ratio of 0.91-2.33 kJ/kg.°C.   Key words: induced counter flow, cooling tower, filler, range, L/G ratio
Physicochemical and Functional Properties of Starch from Breadnut (Artocarpus communis G.Forst) Seed Sukatiningsih, Sukatiningsih
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Basic information on chemical composition of Indonesian breadnut seed flour and physicochemical as well functional properties of its starch is scarce and therefore the product is still underutilized in industry. The objective of this research is to study the chemical composition of breadnut seed and to evaluate some of the physicochemical and functional properties of its starch for food processing. The starch of the breadnut seed was extracted with brine at a various salt concentration, i.e. 0%, 0.03%, and 0.1%. (w/v). The results indicated that the dried seed of breadnut with moisture content of 10.835% was composed of protein (8.843%), 5.599% lipid, ash (1.499 %), 8.197 % crude fiber, and carbohydrate (64.965 %). It also contains phenols at a level of 0.061 %. The concentration of salt increased the yield, degree of whittenes, gelatinization temperature, paste viscosity, swelling capacity increased with salt concentration, but the amylose content was reduced. The starch granule was not affected by the salt concentration.   Key words : breadnut seed, starch, physicochemical properties.
A Study on Inventory Control of Soybean as Raw Material in “Takwa” Tofu Industry Using The Fixed Order Quantity Method Dania, Wike Agustin Prima; Effendi, Usman; Nurika, Irnia
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

An inventory control of raw material in an industry is important to minimize the total cost. The objective of this research was to control the  inventory of soybean as the main raw material in a tofu industry using the Fixed Order Quantity Method. The method was employed to determine the optimal quantity order, safety stock, reorder point, and to optimize the total inventory cost. The calculations were made based on the available records of the product demand of the previous year, and an estimation was performed for the following year. The results showed that the estimated cost associated with inventory for one year ahead were Rp. 114,767,466.50 of purchasing cost, Rp. 114,794.38 of ordering cost, Rp. 122,609.28 of holding cost and Rp. 186.05 of shortages cost. The respective optimal values of quantity order, reorder point, and safety stock  were 1,324.12 kg, 14.52 kg, and 43.92 kg, thus the total cost was Rp 115,005,056.20. The implementation of the method was able to reduce the inventory cost by Rp. 286,595.72 in a year. The sensitivity analysis, if the demand and price of soybean changes, showed that 10 % up or 10 % down of the parameters would not likely affect the optimal quantity and inventory total cost.   Key words: inventory control, Fixed Order Quantity, cost, tofu industry
Design and Performance Test of Relative Humidity and Temperature Controlling Devices Using the Micro controller AT89C51 for Drying S., Sumardi H.; Argo, Bambang Dwi; Umniyati, Dian
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this research were to design and to produce relative humidity and temperature controlling devices using the Micro controller AT89C51 hardware and to control the heater performance of a dryer. The works was carried out in three stages: designing, constructing and performance testing of the devices. The associated apparatus includes the SHT 75 sensor, a keypad, an LCD, and a driver relay. The “Assembler” language was used to develop a computer software. The output of measurements of the product temperatures and relative humidities of the air were used to control the heater and blower operation during drying.  The readings of the developed devices were compared with the ones using the corresponding conventional apparatus. The results showed that the devices works well for measurement of a set values of RH and temperature. Compared with the conventional method, the difference in readings were in the order of 0.07oC to 0.53oC (temperature) and 0.16 to 0.98% for RH in the range of RH between 75 – 79%.   Key words: temperature and RH control, drying, Micro controller AT89C51, SHT75 sensor
The Effects of Addition of Non-Oilseed Legumes on Physical and Sensory Properties of Sweet Potato Flake Tamtarini, Tamtarini; Yuwanti, Sih
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The utilization of sweet potato (Ipomea batatas) is still limited. Flake is chosen as one of the diversification products of sweet potato. An addition of non-oily legumes is expected to improve the protein content of the flake. However, such an addition will eventually affect the characteristics of the flake, thus need to be evaluated. Three kinds of non-oil seed legumes i.e.: Hyacinth bean (Lablab purpureus (L) sweet), Jack bean (Canavalia ensiformis) and Lima bean (Phaseolus lunatus) were added at a level of 20%, 25% and 30%, respectively. The result showed that the kind of non-oilseed legumes influenced the degree of water absorption and fragility of the flake, but did not influence the lightness. An addition of Jack bean produced the highest degree of water absorption and the most fragile sweet potato based flake. In term of the taste, color and texture of the flake consumed with milk, however, an addition at a level of 20% of Lima bean seemed to be the most preferred product that was the one with moderate levels of degree of water absorption and fragility.   Key words: Sweet potato, flake, non-oil seed legumes
Utilization of Used Frying Oil in the Making of Soap: Effect of Saponification Time and a Dextrin Concentration Wijana, Susinggih; Mustaniroh, Siti Asmaul; Wahyuningrum, Indha
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was aimed to find out the best treatment in the making of soap from used frying oil and to analyze its financial feasibility. A randomized factorial block design was used in the experiment. The soap was made by saponifying at various length of time (30; 45, and 60 minutes) and dextrin concentrations of 1 %; 2.5 %; 4 % respectively. The yields as well as some characteristics of the soap, namely moisture content, the level of free alkali, pH, texture, and middle length of the foam were determined. A sensory evaluation was also performed on the colour and texture of the soap. A financial analysis was carried out to determine the values of Break Even Point (BEP), Payback Period, and Return of Investment (ROI) on the manufacturing of the selected method of soap production. It was found that the best soap was obtained by applying a 30 minutes saponification process combined with the use of 1% dextrin with the soap yield of 87.51% and having the following characteristics: moisture content 7.31 %, free alkali content 0.1279 %, pH 10.4, the texture 0.0007 mm/g.sec., and the foam’s middle length of 2.15 cm. However, the panelists tends to be like nor dislike to the colour and texture of the product. The value of BEP is 50,387 units at a value of Rp.13,574,333.00, which was equivalent with a production capacity of 45 kg/day. The respective values of Payback Period and ROI were 50 months (4 years and 2 months) and 18.49 %.   Key words: used frying oil, soap, saponification, dextrin
Determination of The Levels of Lead (Pb), Total Microbes and E coli on Blood Cockles Marketed in the Sidoarjo Regency Retyoadhi, Alfa Yusuf; Susanto, Tri; Martati, Erryana
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Blood cockles (Anadara granosa Linn) has filter feeder properties, therefore they may accumulate contaminants such as heavy metals and microorganisms in their flesh. The purpose of this study is to determine the levels of Pb, total microorganisms and total E. Coli of fresh blood cockles marketed in Sidoarjo regency. The samples were randomly taken from the Cemandi Fishery Auction in the district of  Sedati, Sidoarjo and Sidoarjo Fishery Market. In each location,  the samples was randomly obtained from three different places. The levels of moisture, Pb, total microorganisms and total E. coli of the samples were then determined. The results showed that the Pb level of fresh blood cockles in Sidoarjo was 0,0153-0,0523 ppm (at moisture content 75 %). Total microorganisms and E. coli of fresh blood cockles were 3,03x103-20x103 cfu/g and 0,00-20 cfu/100g, respectively. The Pb and total microorganism levels were lower than those of the Indonesia Quality Standard of Agriculture Product and FDA standards. However, from  the seven samples, three of which contained total E Coli exceeding the one of the Indonesia Quality Standard of Agriculture Product and FDA standards. Therefore, it is advised to cooked the blood cockles properly before consumption.   Keyword : fresh blood cockles, Pb, total microorganism, E coli.
Simple Starch Modification Using Physical, Chemical and Combined Physical and Chemical Methods to Produce Pre-cooked Flour Rich in Resistant Starch Made of Corn, Potato and Cassava Wulan, Siti Narsito; Saparianti, Ella; Widjanarko, Simon B.; Kurnaeni, Nina
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was conducted to evaluate a resistant starch formation in pre-cooked flour made of various native starches using different method of precooking. The raw materials used as the source of native starches were corn, potato and cassava. The types of respective treatment were the physical method, i.e. boiling the raw materials followed by cooling at 4˚C; the chemical modification was carried out by boiling the raw materials in Ca(OH)2 solution; and the combined method of physical and chemical which was performed by boiling the raw materials in Ca(OH)2 solution then cooling at 4˚C.  Each treatment was aimed to produce a specific effect on the starch, i.e.  To promote retro gradation (the physical method), cross-linking (the chemical modification), and the both of them (the combined method). The treated samples were then dried and milled to obtain the pre-cooked flour. The results showed that the method of pre-cooking affected the chemical composition of the individual corn, potato, and cassava flours. The degree of resistant starch formed varied with the raw materials as well as the method of pre-cooking. The combined method of physical and chemical pre-cooking applied on the corn starch produced the highest level of resistant starch (9.98%). Key words:  resistant starch, starch modification, pre-cooking treatment, cross-linking

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