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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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Development of Texture and Shelf Life Time Model of Sapote Fruit (Achras sapota L.) with Temperature and Pressure Variation under Hypobaric Storage Hawa, La Choviya
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to develop a model of texture and shelf life time of Sapote Fruit (Achras sapota L.) stored under hypobaric condition. 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. It was observed that the fruit stored at 10° C under the pressure level of 30 kPa had the lowest texture (186.62 g/mm/s). The model of sapote fruit texture (Ti) and shelf life time (), applicable to the above pre-determined condition, may be expressed respectively, as follows: ..... (please take a look the formula in pdf files) Key words: hypobaric, texture, shelf life time, sapote fruit
The Use of Ammonium Sulphate for Partial Purification of Proteases Obtained from the Latex of Milkweed Plant (Calotropis gigantea) Witono, Yuli; Aulanni'am, Aulanni'am; Subagio, Achmad; Widjanarko, Simon Bambang
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The latex of milkweed plant (Calotropis gigantea) is known to have proteolytic activities. The research was conducted to evaluate the use of ammonium sulphate for partial purification of such enzymes. The phosphate buffer extract of the latex was first centrifuged to precipitate gum and non-proteinous matter. The supernatant was then treated with ammonium sulphate to achieve the respective degree of saturation, namely 35, 50, 65 and 80%. It showed that the use of ammonium sulphate at 65% degree of saturation was the optimum condition, and produced a partially purified enzyme with proteolytic activity which was not significantly different from that obtained from the use of the same salt at 80% degree of saturation. Nonetheless, the supernatant still showed a substantial degree of proteolytic activity, indicating that the latex contained a various types of proteases. Key Word: Milkweed plant (Calotropis gigantea), protease, partial purification
The Application of Drip Irrigation Technique and Artificial Planting Media in the Cultivation of Lettuce (Lactuca sativa) Mechram, Siti
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The effort to develop artificial planting media and technique for more practical irrigation in the cities growing since the area of land available for farming is getting less. A glass house experiment was run to compare the performance of three types of planting media, i.e. 100% rice husk charcoal (RHC), a mixture of RHC (50%) and andosol (50%) and 100% andosol, which was watered in periodical (once a day, once in two days and once in three days respectively) by means of drip irrigation technique. A weekly observation were made on plant growth parameters (plant height, number of leaves, wide, length and the area of leaves) and the shoot length. A daily observation was performed for the room temperature (in the morning, noon and afternoon) and amount of water needed for irrigation. The plant was harvested after 31 days and the yield was determined by gravimetry method for fresh vegetable and in a dry form. The result showed that the use of a mixture between RHC (50%) and 50% andosol watered once ion two days gave the best plant growth and production yield.   Keywords: Planting Media, watering interval, lettuce, drip irrigation
Analysis of Consumer Perception about Product Attributes Influencing the Decision to Buy of Solid Brem Madiun Outlets Mustaniroh, Siti Asmaul; Astuti, Retno; Widyaningtyas, Dinar
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was made to analyze any attributes that influence the decision of buying of solid brem in Madiun town outlets. All attributes that might have been considered in buying decision of solid brem was listed by interviewing its consumers. The most popular brand was eventually used as a product reference. The perceived quality was then determined upon the consumers’ selection on the listed attributes. The respondents were consumers at the outlets in Madiun town, the centre of solid brem produced in Java. The number of respondents, i.e. 80, was determined based on a linear time function. The data collected was then analyzed by means of the Cochran Q Test. Finally, an assessment was made on the performance of attributes of two other brands of solid brem in comparison with the product reference. Amongst the 13 attributes listed influencing consumers in buying of solid brem, only nine of them were considered to be important, namely: the brand, packaging material, ability of packaging material protecting the quality of product, brem colour, expire date, taste, halal warrants, sales (outlets) location and availability of product. Whilst the packaging shape, packaging colour, brem composition and cleanliness were not considered as the important ones. The results indicated that the brand, expired date, and taste were considered to be the prominent attributes. It was obvious that the product reference of solid brem was rated better in these three attributes than the other two competitors.   Key words: consumer perception, product attribute, solid brem
Evaluation of Bio-diesel Produced from Used-Frying Oil on a Diesel Engine Susilo, Bambang
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Used-frying oil in snack and fast foods industries was considered as a waste and the amount grows along with the industries. It still contains a high level of energy, but its   viscosity and flash point is relatively high that make it is not suitable for diesel engine fuel. Moreover, the used-frying oils mostly contains suspended as well as moisture. This research was performed to evaluate the characteristics of the bio-diesel made up of such oil by a trans-esterification process on a diesel engine in a comparison with the normal diesel fuel. The results showed that the engine power run with bio-diesel was 4.14% higher than did with the normal diesel fuel.  However, it was observed that the bio-diesel consumption was 9.5% higher than that of the normal diesel fuel for a specified diesel engine running.   Keywords: used-frying oil, trans-esterification, bio-diesel
The Use of urea Crystallization Method for The Preparation of -3 Fatty Acids Concentrate from fish oils: A Review Estiasih, Teti
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Some species of fish are known to be potential source of w-3 fatty acid, one of the essential fatty acids from human body. However, in many cases, the concentration of such fatty acids in the fish oil is quite low, and therefore, a method is needed to make it into a concentrate. One of the methods widely use is urea crystallization technique. Principally, this method is based on the inability of urea to form a complex with w-3 fatty acid, while other fractions are precipitated. This method is claimed to be able to increase w-3 fatty acids content up to 80%. Factors that influence the technique are temperature, crystallization time, and urea to oil ratio. An optimation of processing parameters for particular type of fish oil must be defined to obtain a high w-3 fatty acid concentrate.   Keywords: w-3 fatty acid, concentrate, urea crystallization
Influence of Safety and Health Job Factor to Work Productivity Employees (Case Study to Employees Part of Production in PT. Gatra Mapan I, Malang) Deoranto, Panji; Astuti, Retno; Mahmudi, Heru
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was aimed at examining the influence of the availability of occupational safety and health factors on the productivity of employees at a particular furniture industry located in Malang town. A survey-type research was conducted employing a pre-determined questionnaire involving five main variables, namely the safety factors, work-place accident coverage, health and rest facilities, health benefits and physical environment of the work-place. Each of which was represented by 3-4 related aspects. As many as 78 employees were taken by means of simple random sampling as respondents. A scale scoring technique introduced by Likert was used to rate the degree of employees’ satisfaction upon the availability of such factors. The productivity of the employees per month was measured by the ratio of the value of output (value in Rupiahs of the sold products) to the input, i.e. total salaries or wages in Rupiahs paid to the employees of the corresponding month. The measurement was conducted in two consecutive months, from March to April 2006. The results showed that the occupational safety and health factors in the studied furniture industry were quite good. The productivity was certainly influenced by such variables. And their relation maybe expressed as Y = 9.494 + 0.379 X1 + 0.249 X2 + 0.571 X3 + 0.239 X4 + 0.284 X5 + e, where Y is the productivity and X1 to X5 are the safety factors, work-place accident coverage, health and rest facilities, health benefits, physical environment of the work-place and e is the degree of error respectively. Keywords : Productivity, Occupational Safety and Health Factors, Employees
Effect of Water:Bean Ratio during Extraction Process on Solid, Protein, and Calcium Extractability and on Ratio of 7S/11S Protein Fraction Yuwono, Sudarminto Setyo; Susanto, Tri
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Water: bean ratio has an important role during extraction process in tofu industries. This factor determines yield and textural properties of tofu. The aim of the research was to evaluate the role of water: bean ratio on soymilk characteristics and to determine the extractability of solids, protein, and calcium. It was shown that the increase amount of water, from water to bean ratio of 10:1 to 30:1, reduced the total solids, protein and calcium content of soymilk, however, increased the total extracted solids, protein and calcium in the range of 53,53% - 68,44%,  73,08% - 83,21%, and 23,38% - 38,44%, respectively. Such an increase also resulted in the increase of 7S/11S globulin ratio, from 0,232 to 0,259.   Key words: soybean, water:bean ratio, globulin 7S/11S
A Design of SMS (Short Massage Service) Based Horticultural Information System for Sub Agribusiness Terminal Mantung, Malang Dewi, Ika Atsari; Sucipto, Sucipto; Mulyarto, Aunur Rofiq
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to set up the SMS based agricultural commodities information system that run well and provide accurate and speedy information at a reasonably low cost, particularly for horticultural products marketed at Sub Agribusiness Terminal (STA) Mantung Agribis Center in Malang Regency. The Agribusiness information outputs consist of suppliers, sale transactions, buyers, purchasing transactions, and commodities information. The required data were Government, Suppliers, and Buyers. The system users would be Suppliers, buyers, Managers of Agribusiness Terminals, Sub Agribusiness Terminal and main markets, and related government and private bodies. A descriptive-analytical method, so-called the prototyping approach, was chosen. The research was started in two main stages, first, an identification of users’ needs and a development of a system prototype that covered the conceptual design, architecture design, and program implementation (coding). The architecture of the design consisted of data base, process, user interface, and network design. The software employed were Gammu, Firebird 1.5, SMS Demon and Delphi 7.0. The hardware required include the Auto Respond SMS application, a compute set equipped with a GSM modem, and a GSM network. The information in the developed system, however, was not real time since the data was first collected from the sources, then the collected data was input and processed. Therefore, there will be a time delay, depending on the time to execute this sequence. The results indicated that the developed system was able to provide users the relevance information within 15-30 seconds at a cost of not more than regular SMS charge.   Key words: SMS-based horticultural information system
Development Probiotic Food Based on Rice Brand Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran is one of the sources of bioactive components and is therefore a good raw material for functional food. It contains inositol, ferulat acid, fitosterol, orizanol, tocotrienol, cholin, and fibre and considered as nutraceutical food. A rice bran-based functional food may be developed by fermenting it in combination with milk using probiotic, such as L. casei. A randomized block design research was performed to determine the best ratio of skim milk to rice bran in the making of rice bran-based fermented drink. The ratios of the skim milk to rice bran evaluated were 12:0, 8:4, 4:8, and 0:12 respectively. The experiment was made in   a triplicate. The results showed that the ratio of skim milk to rice bran significantly affect on the viability and antimicrobial activity of L.casei during fermentation process. The highest viability and antimicrobial activity was found on the fermentation medium which contained rice bran only. The fermented product contained L. casei  at  a level of 2,9x109 cfu/ml,  a total acidity of  1,003% and   pH 4,267. It was found that the antimicrobial activity was 0.245, measured as a turbidity value. Key word: Rice bran, Fermented milk, Lactobacillus casei

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