cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
jurnal.teknologi.pertanian@gmail.com
Editorial Address
Jl. Veteran Malang 65145 Indonesia
Location
Kota malang,
Jawa timur
INDONESIA
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.
Arjuna Subject : -
Articles 578 Documents
 30   31   32   33   34 
Microbes Inactivation by Combination of Pulsed Electric Field and Heat Treatment on Coconut Water for Isotonic Drink Saparianti, Ella; Harijono, Harijono; Wulandari, Budi Dwi
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.863 KB)

Abstract

Pulsed electric field is one of non-thermal food preservation method. Pulsed electric field has more advantages than thermal preservation. It can inactivate microbe without reducing flavor, taste, and nutrition, compared to traditional thermal sterilization. Coconut water contains natural electrolytes. There are some recognized benefits of coconut water, one of them is as a natural isotonic drink. The aim of this research were to understand the effectiveness of microbe inactivation with pulsed electric field with or without heat treatment on coconut water, and to understand chemical changes of this process.  Experimental design used in this research was randomized block design with 2 factors. The first factor was pretreatment (heat treatment and without heat treatment) and the second factor was the magnitude of electric field which were 0.60; 0.75; 1.20, and 1.50 kV/cm). Pulsed electric field of 1.50 kV/cm without heat treatment reduced total microbes of 3 log cycles and total of E. coli of 2 log cycles. Heat treatment could reduce total microbes of 2 log cycles. Whereas pulsed electric field combined with heat treatment reduced total microbes of 5 log cycles and destroyed E. coli. Pulsed electric field with heat treatment was in microbial and E. coli inactivation than without heat treatment, but this treatment decreased sodium and potassium content of coconut water. Pulsed electric field with heat treatment produced more reducing sugar and decreased more vitamin C than without heat treatment.Key words: pulsed electric field, heat treatment, isotonic drink, coconut water
Alginate Content of the Seaweeds Grown in Coastal Zone of Lombok Extracted by Two Extraction Methods Widyastuti, Sri
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.324 KB)

Abstract

Many researchers reported that seaweeds are important sources of alginate. This article reports on alginate content of seaweeds grown in coastal zone of Lombok extracted by two methods.  The seaweeds were collected at several sampling points in coastal zone of Lombok, identified and analyzed their alginate content. The result shows that there were no significant different in alginate content of samples extracted using both procedures. However, only the brown species produced alginate.  The alginate content more than 10% was obtained from the species of Padina sp., Dictyota sp. 1, Dictyota sp. 2, Sargassum polycistum 1, Turbinaria ornate, and Turbinaria murayana. Whereas, the alginate content less than 10% obtained from the species of Sargassum aquifolium, Sargassum sp., Turbinaria conoides, S. crassifolium, S. polycistum 2, S. Cristaefolium, and Hormophysa sp.. Therefore, it can be concluded that only the brown seaweeds had potency as alginate sources.  It needed to analyze physical and chemical characteristics of this alginate related to its quality and functional application.Keywords: alginate, seaweed, extraction methods
Determination of Thin Layer Drying Characteristic of Globefish (Rastrelliger sp.) Hawa, La Choviya; S., Sumardi H.; Sari, Elfira Puspita
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.197 KB)

Abstract

Globefish (Rastrelliger sp.) are frequently consumed in Indonesia.  The globefish can be stored for several days. One of the processes to preserve globefish is salting and drying.  The accurate prediction of the characteristics of globefish drying is important in producing high quality product. Therefore, the characteristic of globefish should be determined.  This research was aimed to determine the equilibrium moisture content (Me) and the drying coefficient (k) by using the graphic method.Thin layer drying characteristics of globefish determined at temperature ranging 45, 50, and 55°C and for relative humidity of 33, 30, and 29%, with initial moisture content between 18.026 and 56.7% wet basis. The result showed that equilibrium moisture content equation of globefish at temperature 45°C was Me = [ln(1-RH)/(-8.763.10-6xT)]1/1.653 with moisture content of 20.262% dry basis, at 50°C was Me = [ln(1-RH)/(-7.418.10-6xT)]1/1.671 with moisture content of 20.085% dry basis, and at 55°C was Me = [ln(1-RH)/(-1.084.10-5xT)]1/1.564 with moisture content of 18.580% dry basis. Drying constant was 0.1385  hour-1 for temperature of 45°C, 0.1568 hour-1 for temperature of 50°C, and 0.1568 hour-1 for temperature of 55°C.Keyword: drying coefficient, thin layer, globefish
Urea Crystallization Optimization of Oil from Lemuru (Sardinella longiceps) Meal Processing by Product for Concentrate ω-3 Fatty Acids Preparation Estiasih, Teti
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.764 KB)

Abstract

Oil from lemuru meal processing by product is a potential and an abundant source of ω-3 fatty acids. This oil can be processed to be ω-3 fatty acids concentrate. Urea crystallization is a method for producing high content of ω-3 fatty acids concentrate. Production of ω-3 fatty acids concentrate from lemuru oil was optimized. Central composite design of response surface method was employed as experimental design with two variables, urea-to-fatty acids ratio and crystallization time toward response of EPA+DHA content.  The result showed that quadratic regression model was suitable to explain the interaction between both variables toward response of EPA+DHA content whereas urea-to-fatty acids ratio was optimum at 2.59:1 and crystallization time was optimum at 24 hours 18 minute.  EPA+DHA content of ω-3 fatty acids concentrate in optimum condition was verified and showed the value was 57.90%, recovery yield was 34.7%, which was increased 2.51 times compared to original lemuru fish oil.  Optimum ω-3 fatty acids concentrate quality met the International Association of Fish Meal Manufacturer (IFOMA) standard except for copper concentration.Keywords: optimization, oil from lemuru meal processing by product, urea crystallization, EPA+ DHA content
The Application of Fuzzy Logic for Quality Assessment of Fresh Milk Santoso, Imam; Wijana, Susinggih; Pratiwi, Widya Hari
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.268 KB)

Abstract

The quality assessment of raw material fresh milk in PT XXX was carried out organoleptically, physico-chemically, and microbiologically.  The assessment included some variables and determinations of parameter as main problem. The aims of this study were to determine quality parameter for assessing with fuzzy logic to increase accuracy of fresh milk quality. The analytical method used was Fuzzy Inference System Mamdani with Matlab program. The stage was carried out such as: variable appointment and forming of fuzzy set, appointment of membership function, appointment of fuzzy rule, and defuzzyfication to get the output in the form of numeral of domain of fuzzy set.  As a result, quality assessment of fresh milk with fuzzy logic consisted of 6 variables, were color, taste, odor, pH, protein, and the resazurin.  The range of this quality assessment was 1-9, that 9 was the highest value.  The result of analysis with fuzzy logic showed that the best defuzzyfication method was MOM (Mean of Maximum). Parameter of quality assessment with fuzzy logic for accepted fresh milk was 5.5 to 9, and below that value fresh milk will be rejected or returned to supplier.Keywords: fuzzy logic, quality assessment, fresh milk
Cane-Scale Queuing System Modelling at PG Pandjie Situbondo Purwaningsih, Isti; Effendi, Usman; Rizqi, Muhammad
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.103 KB)

Abstract

Research was aimed to develop the cane-scale queuing system at PG Pandjie, Situbondo, and to find good solution to fix the waiting line problem.  Based on this research the queuing model that used in cane scale is (M/M/1):( FIFO/∞/∞) with arrival rate (λ) 84 truck/hour, service rate (µ) 39 truck/hour, and average waiting time in the system is 7 hours and 3 minutes. To improve this system performance, there are 3 alternative, first alternative is to decrease the service time.  Therefore, the service rate will increase to 45 trucks per hour. This alternative will decrease average waiting time in the system to 5 hours 45 minutes. Second alternative is to add a service facility. This alternative will decrease average waiting time to 47 minutes. Third alternative is combining the first alternative and second alternative. Average waiting time in the system decreases until 11 minutes if this alternative is implemented. Based on utility factor and probability, costumer must wait.  The best alternative to solve the waiting line problem in cane scale station is third alternative.  This is due to this alternative has utility factor that equal than 1 and the probability for costumer to wait is smaller than the other alternative.Keywords: cane-scale station queuing system, modelling, utility factor
Effect of Concentration of Carrageenan and Total Soluble Solid of Immature Apple Fruit Juice on the Quality Aspects of Jelly Candy Harijono, Harijono; Kusnadi, Joni; Mustikasari, Setyo Ani
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.46 KB)

Abstract

The number of fruits in an individual apple tree has to be maintained to a certain level to get optimal development, thus some immature ones are periodically picked up. They are, however, usually treated as a waste and or used as fertilizer. It contained a considerable amount of pectin substances and therefore it is potentially used as raw material for jelly candy. The research was conducted to determine the optimum concentrations of iota-carrageenan and total soluble solid (TSS) of juice of immature apple fruit to make a good quality jelly candy that is accepted by consumers. An experiment type of research was performed employing two factors, the concentrations of iota carrageenan and TSS of apple juice. The first factor, the carrageenan concentration consists of three levels: 0.08%, 0,12% and 0,16%, and the TSS of apple juice of 13 °brix; 19 °brix and 25 °brix respectively. The experiment was carried out in triplicates. The results indicated that a good quality candy jelly may be made from the use of 0.08% iota-carageenan at TST levels of apple juice from 19 to 25 °brix, although the one made with juice of 25 °brix was the most accepted. The characteristics of the best quality product were 18.28% moisture, aw of 0.82,  ph 3.86, reducing sugars content of 24.87%, penetration index of 0,486 mm/g.second, an elasticity index of 0.035 m/n, the degree of lightness (l*) of 40.47, the red hue (a* ) of +5.97 and the yellow hue  (b*) of +36.87 respectively.   Keywords: apple fruit juice, carrageenan, jelly candy
Application of Chili (Capsium annulum Sp.) as Cotton Wood (Hibiscus tiliaceus L.) Preservatives with Vacuum Soaking Methods Susilo, Bambang; Argo, Bambang Dwi; Mubarok, Luthfi
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.523 KB)

Abstract

Chili (Capsium annulum  Sp.) is used  as preservatives of Cotton Wood (Hibiscus tiliaceus L.) with vacuum  pressure soaking method with full cellar process. The objectives of this study were to reveal the comparison between preserved and un-preserved wood based on its compressive strength and flexural strength, to investigate the effect of various concentrations of preservatives (i.e. 10, 20, and 30%) on biological and a mechanical wood properties, and to know the resistency of cotton wood (Hibiscus tiliaceus L.) to decrease quality caused by insect wood destroying or other organic materials. Preservation method used in this study was vacuum pressure soaking method with full cellar process and the preservative was the chili (Capsium annulum Sp.) solution. The research was conducted with Completely Randomized Design with treatment of various concentrations of chili solution (i.e. 0%, 10%, 20% and 30%) with five repetitions. The data were analyzed with Anova and presented by graphs. The results indicated significant differences between preserved and un-preserved cotton wood, both on mechanical testing and organic damage.  After 24 days of observation, damage caused by insect was found in un-preserved wood, but none could be identified in those which were preserved.   Keywords : preservation, cotton wood, chili, vacuum pressure soaking
Study of Antioxidant Activity in Rice Bran and Skim Milk Media Fermented by Probiotic (Lactobacillus plantarum B2 and Lactobacillus acidophillus) Zubaidah, Elok; Saparianti, Ella; Hindrawan, Josep
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.39 KB)

Abstract

Many cereal-based functional food products have been developed nowadays including probiotic and prebiotic products. Rice bran as a by product of rice milling mostly consists of insoluble fibers and antioxidants thatpotential for functional food products such as lactic acid bacteria (LAB) fermented products. This research was aimed to evaluate the increase in bioavailability of antioxidant of LAB-fermented (probiotic) rice bran and skim milk as well as to identify the most effective isolate of LAB to increase antioxidant bioavailability. The randomized block design with two factors (fermentation substrate: rice bran 16% and skim milk 16%; isolates: L.plantarum B2 and L.acidophillus) was applied. The experiment was conducted with three replications. The results showed that the best treatment was L.plantarum B2-fermented rice bran with total LAB of 3.35x1010 cfu/mL, total acid of0.86%, pH of 4.13, insoluble fibers of 1.32%, total phenol of53.14 ppm, and antioxidant activity of of 86.41%. Keywords: rice bran, skim milk, probiotic, antioxidant activity
Antioxidant Effect of Liquid Smoke on Oxidation Stability of Catfish (Clarias gariepinus) Smoke Sausage During Storage Ernawati, Ernawati; Purnomo, Hari; Estiasih, Teti
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.424 KB)

Abstract

Fish meat are very susceptible to oxidation because a lot of unsaturated fatty acids. Processing of fish sausage with smoking will provide natural antioxidants, namely phenols contained in the components of smoke. The aim of this research was to study the antioxidant effects of liquid smoke to the oxidation stability of fish sausage catfish (Clarias gariepinus) during storage. Randomized studies using Design Group (RAK) with a liquid smoking treatment and storage time on the sausage at 60 °C. Parameter used for oxidative deterioration indicators is the peroxides value and TBARS value. The result showed that the treatment liquid can suppress oxidation during storage. Oxidation during storage of smoked sausage is lower than the oxidation of sausage without curing. Smoked sausage tended to be more stable during storage for 60 hours at 60 °C instead of sausage without curing. Key words: antioxidant, phenol, sausage, peroxides value, thibarbituric acid reactive substances

Page 32 of 58 | Total Record : 578

 30   31   32   33   34 

Filter by Year

2000 2025


Reset
Filter By Issues
All Issue Vol. 26 No. 3 (2025) Vol. 26 No. 2 (2025) Vol. 26 No. 1 (2025) Vol. 25 No. 3 (2024) Vol. 25 No. 2 (2024) Vol. 25 No. 1 (2024) Vol. 24 No. 3 (2023) Vol. 24 No. 2 (2023) Vol. 24 No. 1 (2023) Vol. 23 No. 3 (2022) Vol. 23 No. 2 (2022) Vol. 23 No. 1 (2022) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue Vol. 22 No. 3 (2021) Vol 22, No 2 (2021) Vol. 22 No. 1 (2021) Vol 22, No 1 (2021) Vol. 21 No. 3 (2020) Vol 21, No 3 (2020) Vol 21, No 2 (2020) Vol 21, No 1 (2020) Vol 20, No 3 (2019) Vol 20, No 2 (2019) Vol 20, No 1 (2019) Vol 19, No 3 (2018) Vol 19, No 2 (2018) Vol 19, No 2 (2018) Vol 19, No 1 (2018) Vol 19, No 1 (2018) Vol 18, No 3 (2017) Vol 18, No 3 (2017) Vol 18, No 2 (2017) Vol 18, No 2 (2017) Vol 18, No 1 (2017) Vol 18, No 1 (2017) Vol 17, No 3 (2016) Vol 17, No 3 (2016) Vol 17, No 2 (2016) Vol 17, No 2 (2016) Vol 17, No 1 (2016) Vol 17, No 1 (2016) Vol 16, No 3 (2015) Vol 16, No 3 (2015) Vol 16, No 2 (2015) Vol 16, No 2 (2015) Vol 16, No 1 (2015) Vol 16, No 1 (2015) Vol 15, No 3 (2014) Vol 15, No 3 (2014) Vol 15, No 2 (2014) Vol 15, No 2 (2014) Vol 15, No 1 (2014) Vol 15, No 1 (2014) Vol 14, No 3 (2013) Vol 14, No 3 (2013) Vol 14, No 2 (2013) Vol 14, No 2 (2013) Vol 14, No 1 (2013) Vol 14, No 1 (2013) Vol 13, No 3 (2012) Vol 13, No 3 (2012) Vol 13, No 2 (2012) Vol 13, No 2 (2012) Vol 13, No 1 (2012) Vol 13, No 1 (2012) Vol 12, No 3 (2011) Vol 12, No 3 (2011) Vol 12, No 2 (2011) Vol 12, No 2 (2011) Vol 12, No 1 (2011) Vol 12, No 1 (2011) Vol 11, No 3 (2010) Vol 11, No 3 (2010) Vol 11, No 2 (2010) Vol 11, No 2 (2010) Vol 11, No 1 (2010) Vol 11, No 1 (2010) Vol 10, No 3 (2009) Vol 10, No 3 (2009) Vol 10, No 2 (2009) Vol 10, No 2 (2009) Vol 10, No 1 (2009) Vol 10, No 1 (2009) Vol 9, No 3 (2008) Vol 9, No 3 (2008) Vol 9, No 2 (2008) Vol 9, No 2 (2008) Vol 9, No 1 (2008) Vol 9, No 1 (2008) Vol 8, No 3 (2007) Vol 8, No 3 (2007) Vol 8, No 2 (2007) Vol 8, No 2 (2007) Vol 8, No 1 (2007) Vol 8, No 1 (2007) Vol 7, No 3 (2006) Vol 7, No 3 (2006) Vol 7, No 2 (2006) Vol 7, No 2 (2006) Vol 7, No 1 (2006) Vol 6, No 3 (2005) Vol 6, No 3 (2005) Vol 6, No 2 (2005) Vol 6, No 2 (2005) Vol 6, No 1 (2005) Vol 6, No 1 (2005) Vol 5, No 3 (2004) Vol 5, No 2 (2004) Vol 5, No 2 (2004) Vol 5, No 1 (2004) Vol 5, No 1 (2004) Vol 4, No 3 (2003) Vol 4, No 3 (2003) Vol 4, No 2 (2003) Vol 4, No 1 (2003) Vol 4, No 1 (2003) Vol 3, No 2 (2002) Vol 3, No 2 (2002) Vol 3, No 1 (2002) Vol 3, No 1 (2002) Vol 2, No 3 (2001) Vol 2, No 3 (2001) Vol 2, No 2 (2001) Vol 2, No 2 (2001) Vol 2, No 1 (2001) Vol 2, No 1 (2001) Vol 1, No 3 (2000) Vol 1, No 3 (2000) More Issue