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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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The influence of Temperature and Vacuum Pressure on Water Vaporization, Volume Changes and Density Ratio of Fruit Chips During Vacuum Frying Jamaludin, Jamaludin; Suardy, Suardy; Siswantor, Siswantor; Laga, Suriana
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

During vacuum frying process of product (fruit), simultanous heat and masstransfers occur. Heat transfer from hot oil to product surface, and into product causeswater to evaporate. This makes changes of volume and density ratio of fried products.This research aims to investigate the infulence of water vaporization on volume anddensity ratio changes of product during vacuum frying process. The samples are jackfruits fried at temperature of 90 and 100OC with frying duration of 15-16 minutes atvacuum pressure of 10 and 15 kPa (absolute pressure). All water in products isassumed to be free water causing shrinkage and puffing, and also decreasing andincreasing of product pores, if the water is removed. The observed parameters are water vaporization of volume and density ratio change. The result showed thattemperature and vacuum pressure influenced water vaporization, volume change, anddensity ratio of product. The rate of volume and density ratio changes were affected byrate of water vaporization. If the water vaporization was not stable yet, decreasing andincreasing of pores occurred. After being stable, puffing and pore increasing started tooccur untill the end of frying.Keywords: temperature, vacuum pressure, water content, volume and porousity
Purification and Characterization of Linamarse from Gadung (Dioscorea hispida Dennst) for Gadung Slurry Detoxification Harijono, Harijono; N., Siwi; Sutrisno, Aji
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out purification of enzyme linamarase fromDioscorea hispida Dennts. Enzyme purification was carried out by amonium sulphatefractionation and Sephadex G-75 gel filtration coloumn chromatography. Protein purifyfactor achieved was 10.5 times, protein yield was 33.3 % of the crude cell extract proteinand specific activity was 2.93 U/mg. The enzyme purity of each purification stage wasmonitored by SDS-PAGE and resulted one protein band. The optimum temperature andpH of enzyme reaction was 57°C and pH 6.5 with 90 minutes incubation. Using crudelinamarin as substrat, linamarase has Km 0.1564 μmol ml and Vmax 0.2796μmol/minute. Pure linamarase was added in Dioscorea slurry to increase cyaniderelease. Keywords: purification, characterization, linamarase, detoxification, Dioscorea hispidaDennts.
Optimalization of Formula and Compression Force on Texture and Dissolution Rate of Passion Fruits Effervescent Tablet Ansar, Ansar
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aims of this research were to determine influences of formula andcompression force on characteristic effervescent tablet of passion fruits. The researchwith treatment variation of six formula and five compression force. Variations of formulawere carried on by combining different ratio of citric acid and sodium bicarbonate (1:3,1:2, 1:1, 3:1, 2:1, and 2:3 w/w) and compression force of 1000, 2000, 3000, 4000, and5000 N. Characteristic of effervescent tablet of passion fruits that evaluated are textureand dissolution rate.The results of research showed that the compression force significantlyinfluenced (α > 0.05) on the texture and dissolution rate of effervescent tablet. Variationsof formula none significantly influenced (α < 0.05) on the texture and dissolution rate.The effervescent tablet of passion fruits of good characteristic is formula of ratio citricacid and sodium bicarbonate 1:2 w/w with compression force 3000 N.Keywords: formula, compression force, effervescent tablet
Characteristics of fermented Cassava Flour as Material for Producing Sagukasbi Rasulu, Hamidin; Yuwono, Sudarminto S.; Kusnadi, Joni
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research aimed to study the effects of two fermentation methods (fixed and unfixed) on HCN content, bulk density, moisture content, flour microstructure, and sensory properties of texture, colour, and flavor of cassava flour made from local cassava tuber of Tidore variety. Unfixed fermentation was conducted by replacing soaking water every one a day. Meanwhile at fixed fermentation, the soaking water was not replaced. The result showed that HCN content of cassava flour of fixed fermentation method was significantly lower than (p&lt;0.05) on unfixed fermentation method. Moisture and starch content of fixed and unfixed fermented cassava flour was lower than unfermented cassava flour. Starch granule micrograph of fixed and unfixed fermented cassava flour had similar starch granule size. Texture, color, flavour of both fermented cassava flour did not differ significantly (p&gt;0.05). Otherwise, fixed fermentation method using local cassava variety of Tidore could be suggested for producing cassava flour and was recommended as raw material for sagukasbi processing. Keywords: fermented cassava, sagukasbi, microstructure, starch granule, cassava flour, unfixed fermen-tation, fixed fermentation, HCN content
Feasibility study of tapioca production from dried cassava on small and medium industries Wijana, Susinggih; Nurika, Irnia; Ningsih, ika
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out the technical and financial feasibility ofproduced tapioca flour from cassava dried. The methods used  in this research aredescriptive and experimental. Analysis was done on the product quality, consumeracceptance test by hedonic scale (using expert panelist), and  best treatment by indexeffectivity method,  and different test between the best treatment and commercialproduct, also analysis of financial exhibit production cost and Break Event Point. Resultindicated that the best treatment  was the processing  tapioca by replacement soakingwater with value product  1,000 and average value 5,5 (like). Best product result ofassessment of consumer was included in the quality of A (middle) with tapioca flourcharacteristic was: yield 38%, water content 7,69%, starch content 76,21%, sulphiteresidual 14 ppm, ash content 0,95%, and white degree to MgSO4 was 77,49%. At theproduction capacity planned of 2,895 ton/9 months needed total cost of Rp.567.063.000,00, and at price sell of Rp. 2.749,00 /kg, yielded total of profite Rp.113.376.353,00. The value of Break Event Point (BEP)  at  volume was 18.203,88 /kg or price was  Rp. 50.042.476,00.Key word: feasibility, tapioca, dried cassava
Product-Relationship-Matrix Concept for Marine and Fishery Supply Chain Model Development Widodo, Kuncoro Harto; Perdana, Yandra Rahadian; Sumardjito, Joewpno
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Indonesia, as an archipelago country has the resources of marine and fisheriesboth in terms of its quantity and diversity. Currently the demand of fisheries productscontinue to increase. This is an opportunity for Indonesia to be able to utilize theeconomic potential as a competitive advantage lies in the mechanism or how to regulatethe flow of marine and fishery products in a supply chain. Therefore, this paper aims topropose a concept of Product-Relationship-Matrix for the development of supply chainmodels of marine and fishery. This model is expected to support the development ofeconomic and the well-being of marine and fishery businesses community, both in small,medium and large scale.Keywords : Supply chain, Product-Relationship-Matrix, marine and fishery products.
The Effect of Apple (Malus sylvestris) Varieties and Fermentation Time by Yeast Saccharomyces cerivisiae as Pre-Processing Treatment on Syrup Characteristics Susanto, Wahono Hadi; Setyohadi, Bagus Rakhmad
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Apple (Malus sylvestris Mill) is extensively produced in Batu – East Java. The apple varieties cultivated in Batu are Anna, Rome beauty, and Manalagi. Fermentation is aimed to obtain typical flavor of apple syrup. The purposed of this research was to determine the effect of apple varieties and time of fermentation on physicchemicaltic characteristics of apple syrup. This research used Randomized block Design with two factors. The first factor was apple varieties (Anna, Manalagi, Romebeauty) and the second factor was time of fermentation (9 hours, 12 hours, 15 hours) with 3 replications. The result showed that the apple varieties had different characteristics. Increasing fermentation time increased acidity, total soluble solute, reducing sugar concentration, antioxidant activity, and viscosity, meanwhile pH and vitamin C decreased. Apple varieties and fermentation time affected the preferences of taste, aroma and color of apple syrupKeywords: apple, apple syrup, fermentation, apple varieties
Manpower Efficiency on Soybean Farming System at Peaty Acid Sulphate Land Umar, Sudirman; Saleh, Muhammad
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Physical manpower is the most power that used for fulfill rice and upland farming from land preparation to post harvest. Research was conducted at Lamunti village, Kapuas regency, Central Kalimantan in May to August 2009. The object of research was to evaluate the energy consumption in production processes with energy output that produced by soybean production. Data were collected from 30 soybean farmers by questinnaire method, then compared with land preparation to post harvest activity Energy and cost analysis was calculated based on energy consumption of each activity, physical energy (manpower), production facilities and energy output. The result showed that soybean farming on peaty acid sulfate land used work hour as 652.20 J/ha or equivalent with of physical energy as much as 182914.26 kkal/ha of total energy needs. Total energy that needed for manage soybeans farming for one ha was 1446076.00 kkal. Cost of manpower was 53.38% of total production costs. Whereas energy output and the output cost were 5292000 kkal/ha and Rp. 10290000.00 or increased as 67.89%. Production efficiency was determined by the level of production facilities. In the production process, higher the chemical energy input, lower the value of production efficiency. Keywords: energy, tidal land, soybean
Effect of Hydrogen Peroxide on Physicochemical Properties of Common Konjac (Amorphophallus oncophyllus) Flour by Maceration and Ultrasonic Methods Widjanarko, Simon Bambang; Sutrisno, Aji; Faridah, Anni
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Common konjac flour (CKF) from Indonesia has dark brown in color and itching property that considered unsuitable for human consumption due to the high presence of calcium oxalate. Therefore it needs purification.  The objective of this research is to reduce the amount of calcium oxalate as well as to increase its glucomannan content, viscosity, beside to produce white CKF. CKF was extracted by maceration method for 4 hours with 40% ethanol solution containing hydrogen peroxide. This extraction process was repeated at 60% ethanol solution, as well as at 80% ethanol solution. Hydrogen peroxide concentrations used in this experiment were 0.5, 1, 1.5, 2, 2.5, and 3%.  “Bath type” ultrasonic was used to purify CKF for 15 minutes. The extraction process was similar to the above maceration method. The results showed that both maceration and ultrasonic extraction methods increased the degree of whiteness, glucomannan, and viscosity, in fact reduced the amount of calcium oxalate content. Conclusion of this experiment was that both extraction methods (maceration and ultrasonic) were achieved, when  CKF was washed in three levels of  ethanol solution, which  were at 40 %, followed by 60% and  80% ethanol  solutions  containing  0.5% hydrogen peroxide, in each stage of purification process.  The least hydrogen peroxide residue in CKF was shown by treating CKF in three levels of ethanol solution containing 0.5%  H2 O 2  which was 123.24 ppm. Keywords: common konjac flour, multistage ethanol washing, maceration, ultrasonic, hydrogen peroxide
Bioreactor Design for Microalgae Cultivation Hermanto, Mochamad Bagus; HS, Sumardi; Hawa, La Choviya; Fiqtinovri, Siti Masithah
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Microalgae not only can be developed as a source of food and medicine, but also used for heavy metal removal and used as an alternative energy for biodiesel production due to its contain of proteins, carbohydrates and vitamins and also oil. The objective of the research is to design a bioreactor by using the principle of a closed recirculation system using transparent materials as a medium of circulation and bioreactor design was tested by using microalgae Nannochloropsis oculata to obtain the biomass growth. Based on the experiments, the design can be well employed. The variable of growth factors for Nannochloropsis oculata namely pH, temperature, light intensity, and salinity of water were in the range of requirements needed for cultivation with a value of 7.2-8.3; 25-27°C; 1011-1800 lux, and 3-3.2% respectively. Initial concentration of biomassa was 128x104cells/mL, and gave the highest yield Nannochloropsis oculata of 3.293x104cells/mL at 11th day of culture, but decreased on day 12 to 15 for 655x104cells/mL. This is due to depletion of nutrients in culture media. The highest fat content found in day-to-11 was 17.89%.

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