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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 Soil Moisture and Rotation Speed of Rotary Tiller On The Characteristics of Tilt Soil Wirosoedarmo, Ruslan
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out the best soil tilt as affected by the moisture content of the soil and rotation speed of rotary tiller. A randomized block design experiment was conducted at Balai Benih Induk Palawija, Bedali Lawang, Malang Regency, from October 2002 until January 2003, in three replicates.  The measurements were carried out on the tilt soil i.e. the tillage depth and mean weight diameter, the porosity and bulk density of soil, surface roughness of soil, penetration resistance of soil and shear strength of soil. The results indicated that both, the moisture content of soil as well as the rotation speed of the rotary tiller and their interactions significantly affects the above-mentioned parameters. The best tilt soil was found on the use of the rotary tiller at 90 rpm on the soil having moisture content plastic limit of 1.0 and the tillage was carried in two times.   Key words: Rotary tiller, moisture content, rotary speed, plastic limit
Studies Of Amino Acid Component And Microflora In Climbing Perch Wadi Khairina, Rita; Khotimah, Iin Khusnul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research of microflora and amino acids component in climbing perch wadi had been done.  Aims of this research are to know amino acids composition in fresh fish and climbing perch wadi; and to know kind of halofilic bacterial (until genus level) that have a role during climbing perch wadi fermentation process.  Wadi is tradisional fermentation  product of fish that have fish  fermentation specific aroma with salty taste.  Was the processes by dry pickling in closed chamber with hight concentration salt (≥ 25% w/w). The result, arranged component of amino acids in fresh climbing perch is the same  of climbing perch wadi, but the compositions are decreased during fermentation process. Isolation, characterization and identification of bacterial were done, obtain three kinds of  bacterial from  Acinetobacter, Enterobacteriaceae, and Brucella genus, and the dominant genus group is Acinetobacter.   Key words: microflora, amino acid component, wadi, climbing perch
Numerical Definition of Drainage Network and River Basin Area in Digital Elevation Model for Hydrological Modelling Sulianto, A. Adi; Sutan Haji, A. Tunggul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A set of computer program and algorithm for an automatic determination of drainage network and River Basin Area (RBA) by means of a Digital Elevation Model (DEM) is  presented. The algorithms execute such tasks as DEM aggregation, identify and treatment of depression, increase of flat area relief; determination of current direction; determination of boundary of RBA and Sub-RBA, determination of River Basin Upstream Area and evaluation of drainage network composition. A computer program was made using a software, known as the Visual Basic.  The aims of the development of the computer program and algoritms were to quickly determine the properties value of current direction drainage network and Sub-RBA based on the available DEM which may be further used in the development of water run-off models, RBA discrete, or used for statistical analysis as well as to evaluate the topology of drainage network. Result obtained from DEM evaluation were then selected and presented. Such an approach may be applicable for studying hydrology and geomorphology.   Key Words: drainage network, river basin area, digital elevation model
Market Analysis to Improve the Performance of Business on Tofu “TAKWA’ Industry in Kediri Mustaniroh, Siti Asmaul; Wijana, Susinggih; Nastain, Nasrul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

TAKWA tofu is a kind of tofu which is very popular in Java and Kediri is well known as a center of its industries. Such industries provide thousands of work places, and the annual economic transaction related to the industries is estimated not less than 6.3 billions rupiah. This research was focused to study aspects of marketing, particularly demand forecasting by means of an estimation of total demand, a market stucture using a method knowns as the Structure-Conduct-Performance (SCP), the use of marketing mix to evaluate the competition and marketing strategy.The study was based on the data available from 5 small to medium scales tofu industries in Kediri, from 2003 to 2006. The results showed that the type of the market structure identified was a non-collutive and monopolistic and the competition was based on the ability of producers to vary the types of the products. The demand for the products was still promising and thus the business was feasible. Therefore, based on the average business opportunity, the chance to increase the productivity level as high as 25% up from the existing level is 88.84%. Moreover, based on the four P’s (product, promotion, price and place), in order to increase the sales, it is advised that the producers will be able to improve the quality and packaging of the product, to determine a better range of price, to provide a better promotion and more outlets (retailers).   Keywords: Marketing analysis, tofu industry, sales
Extraction and Characterization of Endogenous Polygalacturonase Enzyme in Cocoa Pulp Gandaputra, G. P.; Harijono, Harijono; Susanto, Tri; Kumalaningsih, Sri; Aulanni'am, Aulanni'am
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Endogenous polygalacturonase (PG) enzymes in cocoa pulp have not been studied yet. The research, aimed to extract and characterize endogenous PG enzymes in cocoa pulp, was carried in two steps: (i) extraction of endogenous PG enzyme and (ii) enzyme characterization i.e. enzyme activity assay and determination of enzymatic kinetics (Km and Vmax), molecular weight (MW) by electrophoresis, and determination of its optimum temperature and pH. The results showed that the characteristics of endogenous PG in cocoa pulp were as followed: the relative activity of 4,58± 0,06 Units/ml,  Vmax of 6,69 Units/ml, Km of 0,37 %, MW was 32,84 and 63,58 kDa, and the combination of temperature and pH optimum were 42,5oC and 4,6. Key words: endogenous polygalacturonase (PG), cocoa pulp
Effect of Curing Process on Composition of Indonesian Bay Leaf (Eugenia polyantha Wight.): Components’ Profile and Preference of Flavor Extracted by Simultaneous Distillation-Extraction Method Wartini, Ni Made; Harijono, Harijono; Susanto, Tri; Retnowati, Rurini; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Bay leaves are widely used as flavouring in Indonesian cuisine, either in the form of fresh ones or after naturally dried, known as curing process. The research was conducted to determine the profile of components of the Indonesian cured bay leaves and to determine the preference of its flavour extracted by simultaneous distillation-extraction method. A randomized block design experiment was performed examining three levels of curing time, namely 0, 2 and 4 days. The effects of curing on the change of weight, moisture content, colour, and components profile of the bay leaves were evaluated. The flavour components from all samples were isolated by simultaneous distillation-extraction method. The hedonic scale scoring was used to evaluate the preference of the flavour of the extract. It was found that the curing process substantially reduced the weight and moisture content, as well as the colour of the leaves. A total of 27, 33 and 23 compounds were resulted from flavour extract of 0, 2, 4 days cured bay leaves, respectively.  The flavour extracts from 0 and 2 days cured bay leaves showed no difference in the preference test.   Key words:  curing, flavour, bay leaf.
Design of Sprinkler Irrigation for Orchids Kurniati, Evi; Suharto, Bambang; Afrilia, Tunggal
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The export of orchids increased from about US$ 3 million in 1999 to US$ 4,1 million in 2002. An improvement in any aspects of its culture techniques is important to increase its productivity. One of the techniques need to develop is related to the irrigation system. The research was conducted to develop a sprinkle type irrigation system for Cattelya orchids of 6-7 years old, cultured in Batu, Malang. The system was then designed, constructed and tested.   It was found that, the daily water requirement of this particular orchid was 0.12 L. Based on the water requirement, the irrigation system was designed and constructed. At a design level, the measurements showed that the daily discharges of the sprinkle, lateral pipe and main pipe were 0.49 L, 4.88 L and 24.37 L respectively. The total head loss resulted from the sprinklers, lateral pipe, main pipe, 90 angles and joints was 2.46 x 10-4 m, at a total head of pump of 10.00024631 m. The results of the performance tests on the constructed system showed that the discharge levels were lower than that at the designed level. It was probably due to the pump efficiency which was recorded as low as 29.31%. It was found that at 25 Psi, the water sprayed diameter was 0.8 m, with the respective values of the uniformity coefficient, uniformity distribution, PELQ and AELQ were 88.76%, 57.87%, 10.53% and 8.53%. The total cost needed for the irrigation system was 4,197.22 rupiahs/m2.Key words: design, sprinkler irrigation, orchid
An Evaluation of Sheet Mulch Made from a Combination of Hyacinth (Eichhornia crassipes (Mart.) Solms) and Musa paradisiaca L Biomass Decomposed with Either Urea or Caustic Soda Djojowasito, Gunomo; Ahmad, Ary Mustofa; Wijaya, suri Kusuma
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A randomized block design experiment was carried out to evaluate the quality of an organic sheet mulch made from the biomass of hyacinth (Eichhornia crassipes (Mart.) Solm) combined with banana (Musa paradisiaca L)  bunch with a decomposition agent of urea or caustic soda.  The hyacinth (H) and banana (B) bunch biomass were chopped and mixed at the H:B ratios of 10:0, 9:1, 8:2 and 7:3. After a further size reduction with a warring blender, the biomass mixture (600 g) was decomposed by boiling it for 30 minutes in 2 L of water added with 6 g of either urea or caustic soda. The treated biomass was then washed,  dewatered  by pressing and air dried to form a sheet mulch. It was found that both the normal tense and tensile strength of the sheet mulch varied with the biomass ratios and the decomposting agent. The soda treated mulch made from the biomass ratios of of 9:1 and 8:2 showed a higher normal tense and tensile strength than those treated with urea or with other biomass ratios. The yield as well as the water absorption holding capacity increased with the banana biomass. The best  organic mulch sheet was obtained from the use of water hyacinth : banana bunch (8:2) treated with 1% caustic soda.Keyword:  Organic Mulsa Sheet, Water Hyacinth, Banana Bunch
Production Plan of Home Scale Tomato Kefir Wignyanto, Wignyanto; Nurika, Irnia; Vida, Ike
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tomato kefir is made by fermenting tomato using kefir cultures, which were considered as probiotics.  This research was aimed to find out the concentration of sucrose and the appropriate length of fermentation in making tomato kefir, and to gain the projection of which home industry scale production was financially feasible.  The Randomized Block Design was in the experiment assessing the above-mentioned two factors. The results indicated that the best tomato kefir may be obtained by addition of the sucrose at a level of 12.5% and 48 hours fermentation. Production planning for home industry scale of the tomato kefir was advised to be carried out at a production capacity of 15 liters/day which was packed in 60 ml/bottle each. At the scale, 4 employees were need.  It was found out that the cost was Rp. 600/bottle.  With the expected profit as much as 20%, so the selling price must be Rp. 1.100.  The calculation of BEP shows that the company will be paid off after selling 35.961 bottles, equal with Rp. 36.575.785.  The investment will be returned in less than 1 year.Key words: production planning, kefir, tomato
Isolation and Identification of Microorganism in Brown Sorghum Tempeh (Sorghum bicolor) and Its Potency for Degrading Starch and Protein. Andayani, Pratidina; Wardani, Agustin Krisna; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Brown sorghum (Sorghum bicolor) is rarely used for food product due to lower digestibility level of starch and protein compared to other cereal. Fermentation is one of the method for increasing the cereal digestibility. The fermentation can be optimized when the condition are under controlled. To achieve such kind of condition, the contribution of a certain microorganism should be identified. Thus, the aim of this research was to isolate and to identify the microorganism during sorghum fermentation. Furthermore, the potency of isolates for degrading the starch and protein was also investigated. The isolation and identification of microorganism in sorghum tempeh resulted 25 isolates of lactic acid bacteria from genus Lactococcus sp, Enterococcus sp or Streptococcus sp, 10 isolates of yeast from genus Saccharomyces sp, and 1 isolate of mold from genus Rhizopus sp. Three isolates showed the potency for degrading starch i.e. two isolates of lactic acid bacteria and one isolate of mold. The potency for degrading protein was shown by mold isolate. It was found that the amylolytic activity of two bacteria isolates were 0.401 U/ml and 0.343 U/ml, whereas mold isolate was 2.406 U/ml. Mold isolate showed proteolytic activity of 1.007 U/ml.Keywords: sorghum, isolation, identification, microorganism, starch, protein

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