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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 578 Documents
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Correlation of Mass Potatoes Fraction to Oil Volume Ratio to Physical and Chemical Oil Deterioration during Vacuum Frying Yuniarto, Kurniawan
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The changes of some physical and chemical characteristics of edible oil used for frying of sliced potato under vacuum were studied. Three respective ratios of potato mass and the oil volume were tested, namely 1:21 (w/v), 1:32 (w/v) and  1:64 (w/v), and the frying process at each batch was carried out at 90 oC for a certain period of time. Frying process was performed in 24 hours daily, in which the oil was used repeatedly. In 5 minutes interval, the temperature of the oil and the pressure level of the frying vessel were recorded. The samples of oil was randomly taken from the frying batches to determine any changes in the free fatty acid content and peroxide number (chemical aspects), and the physical characteristics (color and viscosity).  Based on the set values of the parameters, the maximum time for oil usage on frying was estimated by employing a mathematical model and then compared with empirical data. The results showed that the maximum time for oil usage, at which the oil volume was no longer enough for deep frying, was reduced with increasing the potato mass. It was partly due to the longer retention time for frying of the higher potato mass. The change rate observed for free fatty acid was 0,0016 unit/hr, while the one for the peroxide number was undetected. The change rates for the color and viscosity were 0,03 unit/hr and 0,55 unit/hr respectively. The highest rate of changes on the free fatty acid and viscosity were found on the ratio of 1:21. Based on the empirical data, the oil may be used for frying up to 80 hrs, compared to only 62 hrs with the mathematical model.Keywords : vacuum frying, potato, oil deterioration, mass potatoes fraction to oil volume ratio
Performance Test Of Pressurized Stove Using Kapok (Ceiba petandra) Oil As An Alternative Fuel Susilo, Bambang; Argo, Bambang Dwi; Rakhmawati, Aulia
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to analyze the influence of transesterification and degumming processes to the physical characteristic of kapok oil and to know the combustion performance of pressurized stove using oil result from degumming and transesterification. The performance test of pressurized stove consists of two factors. First factor is pressure (0.7 and 1 bar), the second factor is the kind of fuel; kerosene, degumming and transesterification. The result shows the combustion performance of pressurized stove using oil from transesterification process has the same performance using kerosene, this is evaluated from the physical characteristic of the oil and the combustion performanced. The physical characteristic analyzed were viscosity, density and calorific value, while the parameters of pressurized stove performance that was monitored were burning time, flame quality, nozzle clogging, fuel consumption, burning velocity, burn efficiency and stove energy. The pressure of pressurized stove was significant influence to the fuel consumption, flaming velocity, burn efficiency, and stove energy.Key words: Kapok oil, degumming, transesterification, pressurized stove
VCO (Virgine Coconut Oil) Preparation by Enzymatic Method Using Crude Papain Winarti, Sri; Jariyah, Jariyah; Purnomo, Yudi
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Virgin Coconut Oil (VCO) is the pure oil from fresh coconut fruits, made with low temperature/without heating. This oil contains lauric acid of 48%, a type of MCFA (Medium Saturated Chain Fatty Acid). This fatty acid is easily absorbed in metabolism and produces energy, but does not induce cholesterol rise. The purpose of crude papain addition is to increase the hydrolysis rate of protein stabilized emulsion in coconut emulsion. The purpose of this research is to find out the optimum crude papain concentration and incubation temperature in VCO preparation. Experimental design employed in this research is Randomized Complete Design with 2 factors; i.e. crude papain concentration (0,02%; 0,04%; 0,06% and 0,08%) and incubation temperature (room temperature, 40 °C and 50 °C), each combination is repeated twice. The results of this research show that the optimum crude papain concentration is 0,06% and incubation temperature is 40°C.  In this condition, the yield of VCO is 49,07%, water content of 0,25 %, saponification number of 258,67 mg KOH/gram, free fatty acid content of 0,38%, iodine value of 8,36 mg/gram, peroxide value of 0,70 meq/kg, lightness (L) of 0,2; a* of 0,3 and b* of 2,0.Key word: VCO, crude papain, incubation temperature, enzymatic method
Characteristics and Antioxidant Stability of Red Fruit (Pandanus conoideus Lam) Protein Based Microcapsule Yanuar, Willy; Widjanarko, Simon Bambang; Wahono, Tri
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Red fruit can commercially be obtained in extract (oil) form and capsulated oil (softcapsule). Within oil form, this product has lower tenacity and stability against light, heat, oxygen, and extreme environmental condition due to its content of easily degradable antioxidant group active compound. Red Fruit based essence product have been ever fortified into other food product, but only fortified into fried oil to improve carotene rate. One alternative to deal this problem refers to microencapsulation. Microencapsulation means the process of wrapping one certain central particle with other material to reach expected physical and chemical characteristic. Microencapsulation method used in this research has been spray drying. Research was arranged by using Completely Randomized Design that organized in factorial pattern involving two factors. First factor includes coating materials (soybean protein isolate and Na-caseinate), while second factor entails red fruit oil proportion (20 %, 30%, and 40%). The analysis covers moisture content, β-carotene, microstructure, microencapsulation efficiency, yield, antioxidant activity, and microcapsule stability against temperature. Results of analysis indicate that microcapsule with Na-caseinate had better quality compared to wrapping with soybean protein isolate. The best treatment comes from treatment combination with Na-caseinate wrapping in proportion of 20% red fruit oil. Microcapsule with the best treatment has moisture content of 1.34 %, β-carotene of 580.42 μg/g, microcapsule size of 36,98 μm, microencapsulation efficiency of 95,59%, and yield of 93,37%. The process of red fruit oil microencapsulation with Na-caseinate in proportion of 20 % can be used as an alternative to facilitate distribution process, to increase product storability, and product fortification process into other food product.Keywords: microencapsulation, red fruit, oil proportion, antioxidant stability, protein based coating
Effect of Wet Salting Method on the Characteristic of Salted Snakedhead Fish (Ophiocepalus striatus) Rahmani, Rahmani; Yunianta, Yunianta; Martati, Erryana
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Dried and salted snakehead fish is a product that processed by salting and drying.   Fish salting depends on salt concentration and salting duration. The aim of the research was to know the effect of salt concentration and salting duration on physical, chemical, and organoleptic characteristics of salted snakehead fish.The research used Randomized Block Design (RBD), which consisted of two factors. The first factor was salt concentration that consisted of three levels: 20%, 30% and 40% (w/v). Second factor was salting time that consisted of three levels: 12, 24 and 34 hours.  Data was analyzed by variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%).  The best treatment was selected by De Garmo method supported by t-test to compare best treated sample to commercial salted snakehead.The results showed that salt concentration and salting duration has no significant effect (α=5%) on chemical parameters, including protein content, salt content, water content, ash content, TVB value and water activity (AW). However, organoleptic parameters showed significant effect (α=5%) on hedonic scale of taste.  The interaction of both treatments had no significant effect on all parameters.Based on the results, the best treatment was obtained at the application of 20% salt concentration and 24 hours salting time, which had physicochemical parameters as follow: 52,74% protein content, 7,93% salt content, 24,02% water content, 0,19% ash content, 12,74 mg N/100 g TVB value and 0,73 Aw. The results of the microbiological analysis showed that salted snakehead fish that stored for 30 days contained total fungi of 1,9X104 colony/ml, and also total halophilic bacteria of 2,9X105 colony/ml.Keywords: salt concentration, salting duration, salted snakehead fish
Effect of Harvesting Time and Wax Coating on Deterioration Rate of ‘Pondoh’ Snake Fruit Stored at Room Temperature Santosa, Budi
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Snake fruit, known to have a high respiratory rate, is a perishable product with a shelf life of 6-7 days. For fresh consumption, the fruit is usualy harvested when it is fully mature. This research was aimed to determine an optimum harvesting time and to elucidate the effect of wax coating on quality changes during storage at room temperature. The harvesting was conducted at 5, 6 and 7 month after pollination. The harvested fruit was observed for the fruit morphological and sensoric characteristics and the total soluble solid, total acids, vitamin C and moisture contents. The fruits at certain degrees of maturity were selected for further wax coating treatment. The selected degree of maturity fruits was  wax coated (10%) and and compared the changes with the uncoated one during storage at room temperature. The changes in sensoric characteristics (freshness, off-odour) and physico-chemical aspects of the fruits: total acidity, reducing sugars, fruit hardness during storage were observed. The results showed that the optimum time of harvesting the snake fruit was 6 months. Wax coating definitely extended the shelflife of the fruit up to 2 ( two) weeks. It was partly due to the inhibition of the declining of sugars and tannins.Keywords : harvesting time, wax coating, snake fruit var. pondoh
The Fermentation Study on Polyhydroxyalkanoates Produced by Ralstonia eutropha from Hydrolized Sago Starch as The Carbon Source Atifah, Nur; Syamsu, Khaswar; Suryani, Ani
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Polyhydroxyalkanoates (PHAs), microbial bioplastics, not only were similar in properties with those made of petrochemical products, they were also completely biodegradable. At the moment, the price of PHAs was still high. This research was conducted to investigate the ability of Ralstonia eutropha to produce PHAs on a sago starch-based substrate, one of the cheap and abundantly renewable resources in Indonesia, and to characterize the PHAs produced. The microorganism was grown on the hydrolyzed sago starch with an initial sugar concentration of 30 g/lIt was found that the best value of the maximum specific growth rate (µmax) was  0,188 h-1. Kinetic parameters at 96 hour-batch fermentation showed the respective final cell and PHA concentrations of 4,41 g/L and 1,44 g/L. The yields of cell biomass (Yx/s), PHAs per gram of cells (Yp/x), PHAs per gram of substrate (Yp/s) and the percentage of substrate consumption  (∆S/So) were, 0.15 g cell/g sugar; 0.35 g PHA/g cells; 0.06 g PHA/g sugar and 99%, respectively.  The PHAs produced were predominantly composed of poly(3-hydroxybutyrate) (PHB) as the functional groups with a melting point of 163,96 oC.Keywords : hydrolyzed sago starch, PHA, Ralstonia eutropha
Extraction and Stability of Betacyanin from Blood Leaf (Study on Water to Ethanol Ratio and Extraction Temperature) Khuluq, Ahmad Dhiaul; Widjanarko, Simon Bambang; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to know the temperature’s influence and the solvent comparison (water:ethanol) on the betacyanin extract properties from blood leaf. The research was also aimed to know the stability of betacyanin extract toward temperature, pH, oxidant, and light of the best treatment. This research was conducted in two factorial randomized block design. The first factor was extraction temperature (4oC, 30oC and 60oC) and the second factor was water to ethanol ratio (8:2, 5:5, and 2:8 (v/v). Each treatment combination was conducted in triplication. The result of this research was analyzed using ANOVA, followed by 5% LSD test. If it had interaction, it would be continued by DMRT 5% test. The best treatment was tested using De Garmo effectiveness index. The best characteristic of extract was obtained from the water to ethanol ratio of 5:5 and extraction temperature of 30oC. Extract had physic-chemical properties as follows: betacyanin content of 45,81 mg/100 g, yield of 81,05%, ethanol residue of 0,099%, pH of 6,68, and color intensity L* of 24,4; a* of 4,7; and b* of 7,9. The stability of extract decreased as well as the increasing of heating temperature, oxidant concentration (H2O2), and duration of lamp rays radiation, and the extract stability increased at pH 5Keywords: Betacyanin, solvent, temperature, stability
Determination of Edible Film Permeability Coefficients to Water Vapor, Oxygen, and Carbon Dioxide Transmission Lastriyanto, Anang; Argo, Bambang Dwi; S., Sumardi H.; Komar, Nur; Hawa, La Choviya; Hermanto, Mochamad Bagus
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Edible film is commonly used in the preservation of fresh and minimally processed fruits. The suitability to be used for such purpose mainly determined by its physical characteristics like transmission properties, particularly its permeability to water vapour, oxygen and carbon dioxide. The research was conducted to determine the transmission properties of the edible film made up of low metoxyl pectins (LMP) as a primary component combined with stearic acid at a level of 0.25% v/v. Particular study was made to determine the permeability of the film towards water vapour, oxygen and carbon dioxide at various ranges of temperatures (5 to 28oC) and relative humidities (0 to 80%) examined on the film with thicknesses of 20 – 50 µm. The results indicated that the permeability coefficients of the film varied with transmitted substances. The values were 12.89 – 19.45 g.mm/ (m2.day.kPa) for water vapour, 3.26 – 28 mL.mm/(m2.day.kPa) for oxygen and 149 – 129 mL.mm/(m2.day.kPa) for carbon dioxide.Key words: LMP-based edible film, permeability coefficients
Antioxidant Activity of Extracts Obtained by Applying Various Solvents to the Local Brown Sorghum (Sorghum bicolor) Bran Dewi, Juwita Ratna; Estiasih, Teti; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A completely randomized design experiment was conducted to determine the antioxidant activity of bran extracts obtained by applying various solvents to the local brown sorghum grain. Four types of technical grade of solvents were employed, namely aquadest, ethanol 96%, methanol 98% and acetone 98%. Each bran extract was obtained by shaking for 8 hrs in a single solvent, respectively. The extract was vacuum dried prior to use. The antioxidant activity of the extract was assessed by determining its ability for free radicals (DPPH) scavenging and for the ability for oxidation inhibition of a particular fatty acid with ferric thiocyanate.The results indicated that the levels of phenols, tannin and anthocyanin, varied with the solvent and the methanol extract contained the highest level of total phenols (55.7%). The highest radical scavenging activity was found at a concentration of 400 ppm. The methanol extract (400 ppm) showed the highest EC50 value (81,5 %), which was slightly lower than that of BHT. The order of oxidative inhibition, from the highest one, was the extracts of methanol > ethanol > acetone > aquadest. The value of the methanol extract was almost comparable the one of BHT. Both the scavenging activity and oxidative inhibition were correlated positively with the levels of tannin and other phenols, but negatively correlated with the anthocyanin content.Keywords: brown sorghum, bran extracts, antioxidant activity

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