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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.
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Articles 578 Documents
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Heat Stability of Red Fruit Extract (Pandanus conoideus) Color as Potential Source of Natural Pigments Satriyanto, Budi; Widjanarko, Simon B.; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The most important nutritional component in red fruit Pandanus conoideus is pro-vitamin A in the form of β-carotene. β-carotene is a non polar, long-chained carbon organic compound. Extraction of red fruit’s oil in volves thermal process on boiling phase. β-carotene is unstable at high temperatures, so the red fruit’s oil quality may decrease on in appropriate heating temperature and duration. The purpose of this research were to determine the effects of extraction time by boiling at 85 ⁰C to the pigment quality of red pandanus fruit extract’s oil (RFOP). Experiments were performed by Completely Randomized Design (CRD) with single factor, heating duration (60 minutes, 120 minutes, 180 minutes, 240 minutes, 300 minutes and 360 minutes). Research results showed that heat-extraction time in optimum temperature would affect on total carotenoids and β-carotene content of RFOP so that stability of pigment’s color was optimal and stable. Treatments also affect moisture content, yield and color L*, a *, b*. Extraction time that provide the best results was 360 minutes at 85 ⁰C. GCMS analysis showed the dominant compounds of RFOP were heptadecene-(8)-carbonic acid (79.66%), and hexadecanoic acid (5.62%). Keywords: β-carotene stability, heating effect, color intensity, Papua local potential, red fruit GCMS chromatogram
Temperature and Humidity Distribution Study of Mocaf Chip Hybrid Dryer Susilo, Bambang; Okaryanti, Rahartina W.
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Hybrid dryer is a dryer that uses two or more sources of energy for the evaporation. Hybrid dryer in this experiment use solar energy and biomass energy. This technology is an alternative technology for drying of agricultural products. The purpose of this study is to examine the technical parameters associated with the hybrid dryer include changes in temperature and the distribution of temperature and RH, based on natural convection and forced convection using mechanical fan. The performance test of both method starts at 09.00 pm until 18.00 pm. Data taken every 1 hour includes temperature in the dryer, temperature of wet bulb and dry bulb, and the speed of wind. Materials used in this study is Mocaf fermentation chips with 1-1.5 mm thickness. The result of the research shows that the dryer with solar energy with force convection has the best performance. The temperature of this hybrid dryer spreads in the range between 33.2 °C and 34.2 °C and the Relative humidity (RH) spreads between 33.8% and 53.5%. The temperature and RH distribution of hybrid dryer machine with natural convection of solar energy was relative low. The temperature spreads between 28 °C and 31.9 °C, and the relative humidity spreads between 37.85% and 54.6%. Light intensity during drying with sun-heat was 400.7 lux and wind velocity was 0.16 m/s.The hybrid dryer with electrical fan was better than that without fan. Hybrid dryer still need electrical energy input to generate forced convection. Keywords: hybrid dryer, light intensity, temperature, humidity, water content
Determination of Shallow Ground Water Quality and Management Guidelines (Case Study at Sumenep) Widiatmono, J. Bambang Rahadi; Lusiana, Novia
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Population growth in urban areas Sumenep consequences of the impact of increased demand for residential land. Fulfillment of the general water supply comes from surface water and groundwater. In recent years, there are indications of decline in the quality of underground water is characterized by an increased disease caused by water (water borne disease), so it is necessary to study the quality of underground water. The purpose of this study is to identify water quality, analysis, evaluation, and formulate the direction of ground water quality management. Methods of water analysis is done by comparing the results of observations of water quality parameters of class 1 (raw water). Location of the observations were made in three areas Golden Stone, Satellites and Underpants. The results demonstrate for the number of parameters that exceeded water quality class 1 (raw water) include parameters of iron (Fe), Copper (Cu) and Total Phosphate and it can be concluded that the quality of water in the water Sumenep classified in Class B (good) polluted with mild level, so it’s worth drinking water as a raw material but still need processing (cooking) in advance. Keywords: management guidelines, quality standards, water quality
Physical, Chemical, and Organoleptic Characteristics of Smoked Skipjack Tuna (Katsuwonus pelamis) in Kendari City Isamu, Kobajashi T.; Purnomo, Hari; Yuwono, Sudarminto S.
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to determine the physical, chemical, and organoleptic characteristics of smoked skipjack tuna fish in Kendari. This research evaluated smoke meterials used by producers, colour (L,* a*, b*), texture, aw, proximate (moisture, protein, fat and ash) and organoleptic (colour, flavor, texture and aroma) characteristics of smoked skipjack tuna. Tis research used descriptive method with three replications. The results showed differences of color (L*, a*, b*), texture, aw, moisture, protein, fat and ash of smoked skipjack tuna produced by different producers. Organoleptic analysis indicated that differences were resulted by different smoke methods. Keywords: skipjack tuna, smoking process, smoked fish
Purification and Characterization of Protease from Protease-producing Bacteria Isolated from Tofu Whey Wardani, Agustin Krisna; Nindita, Lia Oriana
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

In this study, soybean liquid waste (tofu whey), was used to isolate the protease- producing bacteria. The aim of this research is to purify and characterize the protease isolated from protease producing bacteria. Thirty isolates were obtained from isolation and screening of protease-producing bacteria from tofu whey.  One isolate, LnA4, had the highest protease activity (0.123 U/mg). The protease was purified by ammonium sulphate and dialysis resulted an enzyme with specific activity of 7.13 U/mg with purification fold 12.96. The maximum protease activities for the enzyme was attained at 37 ⁰C, pH 7.5 and 0,6% of casein concentration. The KM and Vmax of the enzyme were 0.269 mg.mL-1 and 0,207 mg.mL-1.minute-1, respectively.  The molecular weight of the enzyme was determined as 29.71 kDa on  SDS-PAGE and zimogram. Keywords: isolation, purification, characterization, protease, tofu whey
The Effect of Extraction Duration and Concentration of Ethanol Solvent to the Extraction of Cocoa Beans (Theobroma cacao L) Antioxidant Diantika, Fitrah; Sutan, Sandra Malin; Yulianingsih, Rini
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Antioxidant is a substance that can inhibit or slow down the oxidation process and is able to counteract the negative effects of oxidants in the body that are beneficial to health. Antioxidants can be found in vegetables, fruits, tea and chocolate. Antioxidants can be obtained by extraction. The purpose of this study was to assess the effect of long extraction and ethanol concentration on the extraction yield results, antioxidant activity and calculate the mass balance process. The materials used are cocoa (Theobroma cacao L). Research compiled using Randomized Block Design (RBD) with two factors: the long process of extraction by maceration namely (8,12,16,20 and 24 hours) and ethanol concentration of 70% and 80%. The results showed that the best treatment was obtained from the 20-hour long extraction and ethanol concentration of 80% for the antioxidant activity IC50 of 82 ppm and a yield of 8.63%.Keywords: Antioxidants, Extraction, Ethanol, Cocoa, Old Extraction.
Modifications and Performance Test of Semawar, Spiral and Tube Stove with Jatropha Fuel Oil Fatah, Gatot S.A.; Soebandi, Soebandi; Hastono, Abi D.
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Kerosene as the primary fuel for cooking, is relatively expensive (at Rp 8000.-/liter). Recently the pressure cooker kerosene is still used by cake makers, bread, and noodle. By modifying the part of the cup rubbing alcohol and add a protective piping hot, the stove can be used with pressurized fuel Jatropha oil. Tobacco industry, ceramic and asphalt still use the stove.The purpose of this study is to obtain a prototype pressure cooker (semawar, spiral and tube type) fueled with jatropha oil by modifying the part of the reservoir cup rubbing alcohol, pipe and nozzle heat shield oil expenses. Modified pressure cooker and test performance using Jatropha oil is obtained as follows: the fuel consumption of 935 - 1250 mL/hour; pre-heating 9-17 minutes; time required to boil 2 liters of water was 5 minutes; noise level of 75.5 – 88.2 dB and the reddish color of blue flame.Keywords: pressure stove, oil, jatropha
Addition Effect of Super Red Dragon Fruit Peel Extract on Dry Noodle Product Wahyuni, Rekna; Nugroho, Matheus
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Super red dragon fruit peels extract (Hylocereus costaricensis) can be used to increase the macro-nutrients of dry noodles food consumption were more variable for the wider community and encourage the diversification of business people as well as meeting the needs of macro nutrients. Based on this background, it was required to investigate the effect of dragon fruit peel extract introduction dry noodles production in terms of levels of DPPH and consumers acceptance. The purpose of this study was to determine the addition effect of super red dragon fruit peels extract (Hylocereuscostaricensis) for DPPH and consumer acceptance of dry noodles. The experimental design used was the single randomized design (SRD). The data analysis was done as ANOVA with confidence interval of 5% and 1%. If significance is detectted, further data analysis is continued by LSD. For organoleptic test using Friedman test. The best treatment using the modified method of de GarmoSusrini.The conclusion of this study was that the addition of super red dragon fruit peels extract (Hylocereuscostaricensis) very significant effect on DPPH and consumer acceptance of dry noodles. The best treatment was the addition of super red dragon fruit peels extract of 20 ml with the following characteristics: moisture content of 4.567%; intensity of the red color (a +) 18.133; antioxidant (DPPH) 2.348%, ash content of 1.904%, the protein content of 14.661%, and the average of panelist preference level for color4.70; flavor 4.80; aroma 4.30; texture 4.90 which was between like and really like.Keywords: Antioxidan, DPPH, dragon fruit peel, dry noodle
The Effect of Variation Dextrose Equivalents Maltodextrin Values on the Microencapsulant Characteristic of Teak Leaves (Tectona Grandis L.f) Natural Dye Ernawati, Umi Retno; Khasanah, Lia Umi; Anandito, R. Baskara Katri
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study was conducted to determine the effect of variations dextrose equivalents maltodextrin values (DE 5, DE 15, DE 25) on the microencapsulant characteristic of teak leaves (Tectona grandis L.f) natural dye. This study used a completely randomized design (RAL) with one factors (variations in Dextrose Equivalents Maltodextrin values) with 3 levels  (DE 5, DE 15, DE 25). The results were compared to teak leaves extract and teak leaves powder dye without coating. The observation was conducted on specimen is randemen, total anthocyanin content, free radicals scavenging activity, the quality of the color (L*a*b, 0Hue), moisture content, solubility in water, microstructure and solvent residue (ethanol). The variations dextrose equivalents  values of maltodextrin (DE 5, DE 15, DE 25) affected the microencapsulant characteristics of teak leaves natural dyes (Tectona grandis L. f .) In terms of randemen, total anthocyanin content, free radical activity arrests, quality color (L*a*b, 0Hue), moisture content, solubility, microstructure and solvent residue (ethanol). The Increasing dextrose equivalents value of maltodextrin increased specimen randemen, free radicals scavenging activity, quality of the color ( L* a* b, 0Hue ), moisture content, solubility in water and solvent residue (ethanol) of teak leaves natural dyes mikroencapsulant. However, the increasing dextrose equivalent value of maltodextrin lead to decreasing total anthocyanins content of teak leaves natural dyes mikroencapsulant. Maltodextrin with a dextrose equivalents values of 15 ​​produced microstructure of teak leaves natural dye with the best characteristics. The resulting microencapsule was expected to be applied in food as natural dye.Keywords : Dextrose equivalents (DE), Maltodextrine, Mikroencapsulant, Natural Dyes
The Effect of Gum Arabic Addition to Physicochemical and Sensory Properties of Pineapple (Ananas comosus L. Merr.) and Carrot (Daucus carota) Fruit Leather Prasetyowati, Denanda Andini; Widowati, Esti; Nursiwi, Asri
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aimed of this research were to determine the effect of gum arabic addition (0.3, 0.6, and 0.9%) to the physicochemical and sensory properties of pineapple and carrot fruit leather and which concentration can be a recommendation in pineapple and carrot fruit leather. This study used Completely Randomized Design (CRD) with one factor of concentration variation of gum arabic. The results analysis of physicochemical pineapple and carrot fruit leather showed that gum arab addition give significant effect on tensile strength, moisture content, and dietery fiber content, but the addition of gum arabic did not significantly affect on ash content and aw. From the sensory properties, pineapple and carrot fruit leather with gum arabic addition affect the color and texture but didn’t give significant effect on the aroma, flavor and overall. Based on physicochemical and sensory properties the recommended concentration is 0.6% gum arabic in pineapple and carrot fruit leather.Keywords: fruit leather, pineapple and carrot fruit leather, gum arabic

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