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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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Application of Dried Mixed Culture (Lactobacillus plantarum, Lactobacillus fermentum and Sacchromyces cereviceae) in maize and sorghum fermentation Putri, Widya D.R.; Widyaningsih, Tri Dewanti; Ningtyas, Dian Widya
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Whole cereal-based products, i.e maize and sorghum have a beneficial effect on health, but they also contain high level of phytate and tannin that defined as anti-nutrition which could affect protein digestibility.  The quality of protein can be improved by fermentation, as natural fermentation or with pure culture.  Dried culture containing lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum) and khamir (Saccharomyces cereviceae), is potential for cereal fermentation to decrease anti-nutrition compounds and to increase protein digestibility of cereal based product. The main objective of this research was to know the effect of applying dried mixed culture of L. plantarum, L. fermentum, and S. cereviceae on maize and sorghum flour fermentation, and to determine the effect of maize and sorghum flour fermentation on protein digestibility, antinutrition components, and other chemical and physical characteristics. The result showed that the mixed dried culture increased protein digestibility of fermented maize and sorghum flour, from 48.23% and 38.44% to 89.31% and 91.00%, respectively. Phytic acid content of maize flour decreased 43.14%, and tannin content of sorghum flour decreased 74.84%. Weaning food was made from fermented maize and sorghum flour had energy of 160 kcal for consumption of 40 g/day (for a 6 – 12 month child), and 312.5 kcal for consumption of 76 g/day (for a 13 – 24 month child).Keywords: dried mixed culture, maize fermentation, sorghum fermentation, antinutrition, protein digestibility
The Study on Liquid Soap Production from Recycled Frying Oil (The Effect of Mixing Time and Water:Soap Ratio on the Quality) Wijana, Susinggih; Soemarjo, Soemarjo; Harnawi, Titik
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study is to find out the best combination treatment of the processing of liquid soap from recycled frying oil.  The process step of refining was as follow: steaming with ratio water to oil of 1:1 (w/w), neutralization with NaOH 4N, and bleaching with bentonit 0,84% (w/w).  The factorial experiment was employed by Randomized Block Design,  mixing time (60, 90 and 120 minutes) was the first factor, and water/soap ratio (2:1; 3:1 and 4:1 w/w) was second factor. Analysis on the product included pH, residual of free alkali, foam ability, viscosity, fatty acid total, and the  sensory evaluation was conducted on the appearance, viscosity, foam ability, astringency, and aroma. The results showed that the best combination treatment achieved by mixing time of 90 minutes and water/soap ratio of 2:1 w/w.  The liquid soap had characteristics of pH value of 10.07, residual free alkali of 0.03%,  foam ability of 2,03 cm, viscosity of 5.20 cps, and residual fatty acid of 8.60%, and  the organoleptic evaluation indicated that the product had the preference of appearance of 3.27 (neutral), viscosity of 2.97 (less preferred), foam ability of 2.4 (less  preferred), astrigency of 3 (neutral), and aroma of 3.87 (neutral).Keywords: liquid soap, mixing, water/soap ratio, recycled frying oil, refining
Detoxification of Gadung Tuber (Dioscorea Hispida denst) by Heating and Acidification in Flour Processing Syafi'i, Imam; Harijono, Harijono; Martati, Erryana
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Gadung (Dioscorea hispida dennst) is a starchy tuber that contains poisoneous compounds, which is cyanide compound.  Therefore its diversification products are limited.  Only crispy fried chip of gadung product is found in the market.  Proper processing should be developed to eliminate the poisoneous compounds and to produce gadung flour which has many applications.  The aim of this research was to find out an optimum pH and duration of heating to eliminate poisoneous compounds in fresh gadung in flour making process.  It was suggested that heating and ph adjustment could activate endogenous enzymes that responsible for hydrolysis of cyanide compounds into free cyanide.  This research used Randomized Block Design with 2 factors.  The first factor was pH (4; 4.5; and 5), and the second factors was incubation time at 450C for 1, 3, and 5 hours.The result showed that incubation time and pH gave significant effect (α = 0.05) on gadung flour.  Incubation time gave significant effect on moisture content, cyanide content, flour yield, sugar total content, hygroscopicity, and ash content.  Meanwhile, pH value gave significant effect on cyanide and fiber content.  Interaction of the two treatments gave significant differences effect on cyanide content.  The best treatment based on physico-chemical parameter of gadung flour was 5 hours of incubation and pH 5.  It had flour characteristics as follows: 11.26% of moisture content; 19.95 ppm of  cyanide content; 67.2% of starch content; 5.35% of sugar total content; 1.85% of fiber content; 3.66% of ash content; 2.59% of hygroscopicity; 9.9% of yield, and 74.91% of brightness valueKeywords: yams flour, cyanide acid, endogenous enzyme
Separation of Hand Tractor Age Parameter to Analyze Their Effect on Performance Evaluation of Small Scale Mechanization in Madiun using ”Data Envelopment Analysis” Lutfi, Musthofa
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Data Envelopment Analysis (DEA) is a method for evaluating and improving the performance of organizational unit.  In this study, DEA applied to evaluate the performances of mechanized small farms in Madiun regency.  Firstly, 28 farmers that have been surveyed, were evaluated by combined DEA model which integrated all inputs and outputs sets.  Then, two different analyses which had different inputs/outputs set were established; one was cost and revenue analysis and the other was age of hand tractor analysis.  Finally, all index of efficiency in combined model and both separated models were compared.  The results revealed that 11 farmers judged efficient on combined treatment. However, on comparison of separated and combined treatment appeared that only 2 farmers were truly efficient while 9 farmers were judged partially efficient.  Two farmers were truly efficient could be the optimization benchmark in all aspect of farmers performance.  Nine partially efficient farms still had a room for improvement performances. Since inefficient farms should be motivated to achieve standard performance much higher on each aspect of performance on separated model, optimization through combined DEA way was better for 17 inefficient farmers.Keywords: data envelopment analysis, separated DEA model, combined DEA model, hand tractor, efficiency of performance, potential improvement
Rate Infiltration Evaluation on Several Land Uses Using Infiltration Method of Horton at Sub DAS Coban Rondo Kecamatan Pujon Kabupaten Malang Wirosoedarmo, Ruslan; Suharto, Bambang; Hijriyati, Wulan Ruhunnatiqah
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was done on October until November 2008 in Sub DAS Coban Rondo Pujon Kabupaten Malang.  The aim of the research was to get information about infiltration rate at several land uses, to understand the relationship between the infiltration constant and the factors that influence infiltration process, and to know when infiltration method of Horton can be used to estimate infiltration.The measurement of infiltration in Sub DAS Coban Rondo used double ring infiltrometer with three treatments on eucalyptus land, corn land, and empty land. The removal sample soil was performed to know soil physical characteristic, and later to know the relationship between infiltration constant and soil physical characteristic. The result of this research indicated that at the beginning, infiltration value at eucalyptus land was 13.200 mm/minute, while at corn land was 15.800 mm/minute and 15.133 mm/minute for empty land.  The relationship between infiltration constant and bulk density was the high value of infiltration constant was followed by the low bulk density.  The high infiltration constant was followed by high space pore, water content, and organic matter.  Based on the calculation using Infiltration Method of Horton and infiltration in Sub DAS Coban Rondo with t-test there was no obvious difference at level of 99% with the result that Infiltration Method of Horton can be used to estimate infiltration process.         Keywords: infiltration, land use, infiltration method of Horton
Thermal Characteristics of Mozzarella Cheese Product (Study on Citric Acid Concentration) Komar, Nur; Hawa, La Choviya; Prastiwi, Rika
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Mozzarella cheese is soft cheese that is not fully ripened, or usually called fresh cheese.  The making of Mozzarrella cheese needs long time.  The making of cheese can be performed by direct acidification, therefore this step does not have to wait culture work of bacterial starter to produce lactic acid.  The method used in this research is direct acidification using citric acid as the acidifier.  This research was objected to know the effect of citric acid concentration on chemical and physical characteristics, and to determine thermal conductivity of mozzarella cheese. This research used deterministic method that assisted by empirical data to express the physical, chemical, and thermal properties.  Experimental method was used with 3 level of citric acid concentration i.e. 0.12, 0.16 and 0.20% based on  25 liter of fresh cow milk.  Each variation was assessed once for chemical parameters including moisture content, yield, and thermal conductivity (k).  Thermal conductivity was analyzed using heat transfer theory that solved by numeric method implicitly.   The steps of the research included functional tool desigining, mozarella cheese making, and determination of thermal conductivity. The result showed that the highest yield of mozzarella cheese was 7.789% at 0.16% of citric acid.  The highest density was 1194.631 kg/m3 at 0.20% of citric acid. The highest protein content was 29.299% at 0.12% of citric acid, and the highest fat content was 13.121% at 0.16% of citric acid.  The highest water content was 45.204% at 0,16% of citric acid.  The highest heat value was 2721.400 J/kgoC at citric acid concentration of 0.16%.  The highest thermal diffusivity value is 3.730 x10-7 m2/s at 0.12% of citric acid.  The average of thermal conductivity value at 0.12% of citric acid concentration was 1.165 W/moC, at 0.16% was 0.539 W/moC, and at 0.20% was 0.634 W/moC. The equations of thermal conductivity were k = 34.944 – 0.493 X1 -0.0102 X2 and  = 19.566 x10-6- 0,0025 X1 – 0,4304 X2.Keywords: mozzarella cheese, citric acid, thermal conductivity
Production Planning of The Instant Tea With Peppermint Flavor for Home Industry Scale Sukardi, Sukardi; Pulungan, M. H.; Kurniawan, K.
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to know the right sugar and peppermint oil concentration and their effect to physic-chemistry value of instant tea with peppermint flavor, and to get the description of instant tea with peppermint oil flavor production planning in home industy scale by financial aspect. Research methode difind as: deskriptive research,  experimental research, consumer preference, determination of the best products and production planning and feasibility by financial analysis consisted of break event point and payback period. Experimental research with Randomized Block Design by two factors. First factors was sugar concentration (150%, 200% and 250%) and second factors was peppermint oil concentration (0.1%, 0.2% and 0.3%). The best treatment of instant tea with peppermint oil flavor by using 250% sugar concentration and 0.3% peppermint oil concentration with preference value: color 4.2 (like), taste 4.2 (like), smell 3.8 (neutral) and clearness 4.2 (like) with physic-chemistry values: 68.74% yield, 0.23% tannin concentration, 4.02% moisture contents and 99.92% solubility. Production planning with 2.62 kg/day capacity of instant tea with peppermint oil flavor (131 sachet/day or 26 box/day), workers requirement is two man with work based time process needed. Base Production Price is Rp. 576.62 with 50% mark-up we get selling price Rp. 864.93/sachet. Break Event Point calculation at 7,767.63 sachet was selling equal to Rp 6,718,477.45. Payback Period was one years, eight month and tree days. According to financial aspect calculation, home industry founding of instant tea with peppermint flavor is feasible.Keywords : instant tea, peppermint
Quality Feasibility Analysis on the Tapioca Flour Processed from Dried Cassava (The Effect of Dried Cassava Origin and Calcium Hypochlorite Concentration Used) Wijana, Susinggih; Nurika, Irnia; Habibah, Elina
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study was to evaluate the quality of tapioca flour processed from dried cassava from many regencies and calcium hypochlorite concentration added. The factorial experimental was done by Randomized Block Design and used three replications.  The dried cassava used from three regencies (Malang, Blitar and Trenggalek) and concentration of calcium hypochlorite included 4 levels (500, 1000, 1500 and 2000 ppm).  The analysis covered color measurement, moisture content, starch content, yield, chlorine residue, and ash content of the  tapioca flour. The results showed that concentration of calcium hypochlorite significantly affected the color, ash content, moisture content and chlorine residue. Whereas the origin area of dried cassava significantly affected on the yield, starch content, moisture content, ash content, and color of tapioka flour. The best treatment was obtained by application of calcium hypochlorite concentration of 500 ppm and the dried cassava from Malang. At this treatment product yielded  achieve 64.83%, moisture content 9,69%, starch content 74.85%, ash content 0.80%, color brightness (L*) 98.24 and chlorine residue on the tapioca flour  33.33 ppm.Keywords: tapioca flour, calcium hypochlorite, dried cassava
The Antioxidant Stability of Keluwak Powder (Pangium edule Reinw.) during Drying and Cooking Estiasih, Teti; Sofia, Eva
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Keluwak (Pangium edule Reinw.) is one of the Indonesian traditional spices that has spesific colour, taste, and flavour.  Keluwak seeds contain antioxidant such as tocopherol, tocotrienol, and phenolic compounds.  The utilization of keluwak traditionally has limitation due to short shelf life, time consuming preparation, and voluminous.  Preparation of keluwak in the powder form can resolve these problems.  However, the functional properties of keluwak as the source of antioxidant should be considered. The objectives of this research were to study the antioxidant stability during drying at keluwak powder preparation and the stability of antioxidant of keluwak powder during cooking.  At keluwak powder preparation, two factors were elucidated i.e. drying method (foam mat drying and non foam mat drying) and maltodextrin concentration (10, 20, and 30% w/w). Completely Randomized Block Design that arranged factorially was used at keluwak powder preparation.  The best treatment of keluwak powder preparation was used for the antioxidant stability assessment during cooking.  The antioxidant stability of keluwak powder assessed during cooking were method of cooking, i.e. stirring (0, 3, 6, 9 minutes) and boiling (0, 30, 60, 90 minutes).   Each treatments replicated three times.  Descriptive method was used in this step. The results showed that method of drying (foam mat and non foam mat) significantly affected phenolic content, tocopherol concentration, antioxidant activity, and yield of keluwak powder.  The best keluwak powder produced (physico-chemical properties) was obtained from the combination of non foam-mat drying and 10% of maltodextrin concentration. It had 19.19 ppm of total phenol, 252.2 ppm of tocopherol, 76.67% of antioxidant activity, and 36.65% of yield. Stability of antioxidant activity keluwak powder decreased as time of heating (stiring and boiling) increased proportionally.Keywords: keluwak, antioxidant activity, foam mat drying, antioxidant stability
Performance of Activated Natural Zeolite on Purification of Oil from Tempeh Chips Frying Ahmadi, Kgs
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Used frying oil is the oil that used repeatedly.  This oil has low quality physically and chemically.  This research was objected to purify used frying oil from tempeh chips processing therefore it is suitable for consumption.  The elucidated factors were HCl normality and zeolite activation temperature.  This research used completely randomized design with two factors that arranged factorially.  The first factor was HCl normality in zeolite soaking: without soaking (HCl 0 N), and soaking with HCl 2 N, 4 N, and 6 N.  The second factor was ziolite activation temperature: 3000C, 4000C, 5000C, dan 6000C.The result showed that HCl normality and zeolite activation temperature were significantly affected the performance of zeolite.  The color value, free fatty acid content, and anisidin value decreased as the HCl normality and activation temperature increased.  It was supposed that the increasing HCl normality and activation temperature caused the ratio of Si/Al increased.  It affected the capability of zeolite for adsorption.  Meanwhile, the peroxide value increased as the HCl normality increased due to increasing polarity that caused by increasing Si/Al ratio.  The best characteristic of purified used frying oil was obtained from HCl 6 N and activation temperature of 6000C with the characteristic as followed: color value that indicated by absorbance at 500 nm of 0.491, free fatty acid content of 0.5%, peroxide value of 0.094 meq/kg, and anisidine value of 43.92.Keywords: used frying oil, natural zeolite, activation

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