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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 Effect of Temperature Cooking of Sugar Juice and Stirring Speed on The Quality of Brown Sugar Cane Dewi, Shinta Rosalia; Izza, Ni'matul; Agustiningrum, Dyah Ayu; Indriani, Dina Wahyu; Sugiarto, Yusron; Maharani, Dewi Maya; Yulianingsih, Rini
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Research of the effect of cooking temperature and stirring speed on the quality of brown sugar cane were processed by vacuum vertical evaporator have been done. Brown sugar cane produced from purified green cane juice. The purification was done with addition of Ca(OH)2. Pure juice cooked with cooking temperature of 60, 70, and 80 oC, and the stirring speed of 200 and 250 rpm. Brown sugar cane was analyzed for color, moisture content, ash content, sucrose, and organoleptic test (hedonic quality test for color, flavor, and texture of hardness). The results showed that the higher of cooking temperature, the better the quality of color, flavor, and hardness brown sugar cane produced. While the higher stirring speed, lower moisture content of brown sugar, so the hardness of brown sugar was better. Besides effect of cooking temperature and stirring speed, quality of brown sugar cane was affected by the quality of cane juice and juice purification process. Good quality of cane juice will produce high yield, low moisture content, high sucrose, and good color, flavor, and hardness. The best result was obtained on brown sugar cane produced by cooking temperature of 70 oC and stirring speed of 250 rpm, which was obtained yield of 8.23%, sucrose of 75.37%, hardness of 4.52 kg/cm2, bright and high color intensity of brown sugar cane.Keywords: cane sugar, vacuum evaporator, brown sugar, stirring, cooking temperature
Design Combination Attributes (Stimuli) of Sweet Potatoes Product Using Syntax and Orthogonal Procedure Ihwah, Azzimatul; Astuti, Retno; Effendi, Usman; Effendi, Mas'ud; Rohmah, Wendra G.
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Processed orange sweet potato has produced people who joined in Gapoktan Sukoanyar Village, District Pakis, Kab. Malang, among others stick, lunkhead, crackers. In the meantime, orange sweet potato processed products they produce only deposited in Food Production and Training Center (FPTC) owned THP FTP UB Department. However, manufacturers have complained that the production capacity and the number of products sold is still unbalanced. In other words, many products are not sold, while the product has been distributed to FPTC not all sold out. The purpose of this study to find out what the consumer desires, and obtain the design combination of attributes (stimuli) sweet potato processed products. The population in this study is a population of Malang. The size of the sample to be taken, calculated using the formula Slovin. By using a significance level of 5% was obtained sample size of 400. The sampling technique used is non-probability sampling, the purposive sampling. So respondents will be used for the sample of respondents who like sweet potatoes. The questionnaire was given to a number of respondents. Questions in the questionnaire is an open question. From the results of the questionnaire, obtained 4 levels of attributes that taste, price, type and how to purchase. 4 levels of attributes and levels, gained as much as 16 combinations of attributes (stimuli), both designed using procedures and orthogonal syntax, whereas if only used 3-level attributes, ie taste, price and type of the obtained 8 stimuli if designed using a procedure syntax and 7 stimuli if designed using orthogonal procedure.Keywords: attributtes product, sweet potatoes, stimuli, syntax, orthogonal
The Potential of Bioactive Compounds from Corn Silk (Zea mays L.) that Result from Gradual Fractionation Using Organic Solvents for the Use as a Natural Sunscreen Laeliocattleya, Rosalina Ariesta; Prasiddha, Ismizana Jati; Estiasih, Teti; Maligan, Jaya Mahar; Muchlisyiyah, Jhauharotul
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The study aims to determine how the influence of the solvent on the content of bioactive compounds such as phenols, flavonoids, and carotene and also SPF (Sun Protection Factor) value on corn silk extract and how its potential for natural sunscreen. Dried corn silk was macerated using ethanol 96%, extract was fractionated then obtained extract from the fraction of: ethanol soluble (E1), ethanol soluble – n-hexane soluble (E2), ethanol soluble – ethyl acetate soluble (E3), and ethanol soluble – water soluble (E4). Total phenolic contents respectively was 34029.37 ± 1926.61 mg/kg; 358.28 ± 119.79 mg/kg; 9569.64 ± 1494.01 mg/kg; 41751.41 ± 1390.41 mg/kg. Total flavonoid contents respectively was 211.05 ± 3.73 mg/kg; 0 mg/kg; 36.31 ± 3.85 mg/kg; and 274.73 ± 9.24 mg/kg. Total carotene contents respectively was 11.3 ± 0.95 mg/kg; 434.68 ± 86.5 mg/kg; 41.18 ± 7.08 mg/kg; and 3.97 ± 0.41. SPF value determination by In Vitro spectrophotometry performed at two different concentrations (100 ppm and 1000 ppm), there are also controls in the form of commercial sunscreen (K1), β-carotene (K2), and quercetin (K3). The result showed that higher concentration resulted in a higher SPF value. SPF value (1000 ppm) consecutively was 17.30 ± 0.15; 9.97 ± 1.11; 25.38 ± 2.88; and 16.88 ± 2.09 and the controls consecutively was 31.00 ± 0.36; 39.35 ± 0.10; and 39.20 ± 0.06. The presence of various solvents influences on the content of bioactive compounds and also SPF values in each fraction. Although the SPF value from corn silk were lower compared to the controls. However, it is known that corn silk can be used for sunscreen as it belongs to type of ultra protection with SPF>15.Keywords: sunscreen, corn silk, bioactive compounds, SPF
Quality parameter characteristics of tomato powder during strorage at various temperature and packaging materials Masithoh, Rudiati Evi; Fauzi, Ratyan
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The study aimed at determining color, moisture contents, and soluble solid contents (Brix) of tomato powder stored at various temperature and packaging. Tomatoes were dried at 50 oC then blended as powder. Tomato powder stored for 8 days in various packaging, i.e. aluminium foil, glass bottles, and PE plastic, at various storage temperature, i.e. 5, 15, and 30 oC. Results showed that L color value and Brix decreased while moisture content increased for all storage temperature and packaging. The rate of decrease of L was higher for PE plastic then other packaging. There was a significant effect of storage temperature to moisture contents but no effect of the packaging. Brix decreased insignificantly for all storage temperature and packaging materials.Keywords:  Tomato powder, Brix, moisture content, L color value
Extraction and Characterization of Protease Enzyme from Moringa Leaves (Moringa oliefera Lamk.) Fathimah, Azmy Nahdhiyati; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Proteases in moringa leaves have the potentials in industrial applications. This study was conducted to extract and characterize the proteolytic enzyme from moringa leaves (Moringa oliefera Lamk.). Protease was extracted from moringa leaves by homogenization with 100 mM potassium phosphate buffer pH 7.0 containing 10 ml 0.3% ascorbic acid and 10 ml 15 mM EDTA which were found to be the most effective extraction buffer and stabilizers. After centrifugation at 10.000 rpm,  protein  in  the  crude  extract  was  precipitated  using  60%  ammonium  sulfate following which the precipitate was redissolved in 50 mM potassium phosphate buffer pH 7.0 for dialyzed. The protease enzyme from Moringa leaves showed highest activity (2.45 U/mg) with the addition of 0.3% ascorbic acid and 15 mM EDTA. This result was selected for further precipitation with ammonium sulphate at 60% and then dialyzed against phosphate buffer. The level of purity of the enzyme increased to 3.21 fold. Protease enzyme A3E3 had optimal activity at pH 6 and temperature of 60 oC. The enzyme had good stability at temperatures 40-60 oC and pH 4–7. Enzyme showed highest specificity on casein substrate followed by whey, gelatin, BSA, egg albumin, and soy protein. This enzyme had a KM value 0,042 mg.mL-1 and Vmax 2.33 mg.mL-1.min-1. Enzyme activity increased with the addition of metal ions ZnCl2, FeCl2 and MgCl2. This enzyme is inhibited by the HgCl2 so can be categorized as a cysteine ​​protease. Protease band detected in the zymogram were estimated at 156.23 kDa.Keywords: characterization, extraction, moringa leaves, protease enzymes, stabilizers
The Effects of Mix Marketing (7P) and Consumers Behavior to Healthy Food Bar Product Purchasing Decision in Malang Region Carolina, Etty; Santoso, Imam; Deoranto, Panji
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The improvement of activity and income the citizen need the practical, easy, fast, and nutritious foods. Healthy Food Bar (HFB) is a product that is considered a high nutritional value and practical. The purpose of this study was to determine the effect of variables simultaneously and partially in the marketing mix ( product attributes , pricing, distribution channels , promotion , people , process , physical environment ) as well as in consumer behavior (environmental factors, individual , psychological) to the purchasing decision HFB. The results of the study of 100 respondents showed variable marketing mix (product, price, distribution channels, promotion, people, process, physical environment) and consumer behavior (environmental factors, individual, psychological) simultaneously significant effect on product purchasing decisions HFB. In partial marketing mix (product, price, distribution channels, promotion, people, process) and consumer behavior variables (environmental factors, individual, psychological) significantly while the variable physical lingkungn insignificant effect on product purchasing decisions HFB .Keywords: HFB, Marketing Mix, Consumer Behaviour, Purchasing Decision, Multiple Linear Regression
Effect of Ultrasound Frequency and NaOH Concentration on Bioethanol Steam Palm Pretreatment Process Sugiarto, Yusron; Mahfut, Luristya Nur; Rilek, Nada Mawarda; Atrinto, Ameiga Cautsarina Putri; Khotimah, Mujaroh
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Lignocellulosic has promising material for bioetanol production. One of the abundant material is the stem of a Palm. Stem of palm is a plantation of palm waste which has not been utilized optimally which is contain high cellulose. Every year Indonesia produce palm stem of 300.375 ktons. This waste can be develop to produce bioetanol. However, pretreatment processes conducted some researchers still do not optmimal. This is related to the particle size and the method of pretreatment of less than optimal so that led to an overhaul of the lignin insufficient, consequently increased levels of cellulose was not significant resulting in low yield by bioetanol. Therefore, the research was implemented using the process of pretreatment method ultasonifikasi in order to produce higher pulp with nano-sized particles that will yield ethanol derived stem of palm is higher. Research methods used in this research composed of two factors, namely the concentration of NaOH and frequency ultrasonic waves that are each composed last 3 levels. The analysis conducted was the influence of the concentration of NaOH and time ultrasonikasi to increased cellulose pretreatment process using PSA, SEM and a Cheason. For the analysis of the results, data, and best treatment using ANOVA. The best treatment was obtained by combination of 9 (2 M NaOH konsentasi and sonikasi frequency 60 Hz) and lignin (19.6%) cellulose (59.49%) and hemicellulose (11.8%).Keywords: Bioethanol, pretreatment, ultrasound, stem of  palm
OPTIMALISASI KINERJA RANTAI PASOKAN DAN RANTAI NILAI TEMBAKAU KASTURI (VOOR OOGST) DI KABUPATEN JEMBER Jannah, Rita Zachratul; Subagja, Hariadi; Rujito, Hari
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tujuan dari penelitian adalah untuk menggambarkan dan menganalisis kinerja rantai pasok dan rantai nilai Tembakau Kasturi di Kabupaten Jember. Metode penelitian menggunakan analisis pemetaan rantai nilai, analisis integrasi pasar dan Analisis hierarki proses. Hasil penelitian menunjukan bahwa hambatan yang terjadi pada rantai nilai Tembakau Kasturi berdasarkan temuan lapang dapat didentifikasi sebagai berikut: Kurangnya penerapan  Good Tobacco Practices (GTP), Biaya usaha tani yang besar, Kurangnya modal, Kelembagaan petani yang tidak solid, Ketidakseimbangan jenis pasokan dan jenis kebutuhan tembakau, Biaya transportasi dan tenaga kerja tinggi, Kurangnya teknologi pengeringan, Tidak ada kepastian harga dan pasar, Rantai pemasaran yang panjang, Struktur pasar yang monopsoni, Akses pasar terbatas asimetri informasi. Hambatan yang terjadi dalam rantai nilai Tembakau Kasturi merupakan suatu tantangan yang harus dipetakan, diidentifikasi dan diberi solusi terbaik yang mencakup semua stakeholder yang ada di sepanjang rantai nilai Tembakau Kasturi. Solusi yang dapat diambil untuk memecahkan permasalahn tersebut adalah sbb: Pelatihan good tobacco practice, Bantuan permodalan petani, Pemberdayaan kelembagaan petani, Peran pemerintah dan APTI melakukan pengawasan dalam pemberdayaan kelembagaan dan kemitraan, Kepastian harga dan pasar, Membentuk pola pemberdayaan & kemitraan, Law enforcement. Dalam penelitian ini menunjukkan nilai error correction model (ECM) sebesar β2 = 0.15 Hal ini menginterpretasikan bahwa penyesuaian pada kondisi equilibrium variabel harga produsen Tembakau Kasturi adalah sebesar 6 minggu. Dengan menggunakan model  variance equation  dapat diketahui volatilitas yang terjadi pada harga Tembakau Kasturi yang merupakan hasil penjumlahan antara kedua koefisien ARCH dan GARCH yaitu sebesar 0.545043. Berdasarkan tolak ukur pengukuran dari hasil penjumlahan yang kurang dari 1 menunjukkan bahwa adanya  low volatility. Pada hasil penelitian menggunakan analisis hierarki proses (AHP) kepastian harga merupakan prioritas yang paling penting. Sedangkan alternatif strategi yang dapat diterpkan yaitu pemberdayaan petani dan pengembangan kemitraan.
PERUMUSAN STRATEGI PENGEMBANGAN AGRIBISNIS TEMBAKAU DI KABUPATEN JEMBER MENGGUNAKAN ANALISA SWOT Utami, Merry Muspita Dyah; Kustiari, Tanti
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Penelitian ini bertujuan untuk mengidentifikasi dan menganalisis kekuatan, kelemahan, peluang, dan ancaman yang dihadapi Kabupaten Jember serta untuk merumuskan strategi dalam mengembangkan tembakau di Jember. Penelitian ini dilaksanakan pada Juni hingga Agusutus 2015. Metode yang digunakan adalah metode analisis deskriptif. Metode pengumpulan data dilakukan dengan menggunakan kuesioner, wawancara, observasi, dan studi literatur. Analisis data menggunakan Matrik Internal Factor Evaluation (IFE), Matrik Eksternal Factor Evaluation (EFE), Matik Internal-Eksternal, Matrik SWOT (strengths, weakness, opportunities, threats), dan Matrik QSPM (Quantitative Strategi Planning Matrix). Berdasarkan hasil penelitian menunjukkan bahwa Kabupaten Jember mempunyai nilai identifikasi terhadap faktor internal sebesar 2.44 dan faktor eksternal sebesar 2.98. Posisi strategi Kabupaten Jember berada pada posisi  hold and maintain yaitu pada kuadran V. Strategi yang dapat digunakan adalah mempertahankan kegiatan yang sudah berlangsung namun tetap mengembangkan kuantitas dan kualitas kegiatan. Terdapat delapan alternatif strategi yang dihasilkan untuk mengembangkan tembakau di Jember dan prioritas strategi yang dihasilkan adalah pengoptimalan peran sub sistem agribisnis.
STUDI KONSENTRASI STARTER DAN MEDIUM PERENDAMAN ASAM ASETAT TERHADAP SIFAT MEKANIS DAN PERMEABILITAS MEMBRAN SELULOSA NATA DE BANANA SKIN Islami, Madaniyyah Mustika; Hendrawan, Yusuf; Sumarlan, Sumardi Hadi
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (34.154 KB) | DOI: 10.21776/ub.jtp.2015.016.01.01

Abstract

Membran merupakan selaput tipis semi-permeabel yang bersifat selektif terhadap komponen tertentu dalam suatu campuran larutan. Terdapat 2 macam bahan pembuatan membran yaitu bahan organik dan anorganik, pada penelitian ini  memanfaatkan bahan organik yaitu kulit pisang kepok. Untuk menghasilkan membran yang memiliki nilai sifat mekanis dan permeabilitas yang tinggi maka dalam pembuatan dibutuhkan  kinerja dari Acetobacter xylinum dan menghasilkan membran selulosa yang lebih berkualitas. Tujuan penelitian ini untuk mengetahui pengaruh penambahan starter dan perendaman asam asetat terhadap sifat mekanis dan permeabilitas membran serta untuk mengetahui hasil terbaik dari beberapa perlakuan. Penlitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor yaitu konsentrasi starter dan konsentrasi perendaman asam asetat. Faktor pertama yaitu konsentrasi penambahan starter terdiri dari 3 level yaitu 15, 20, dan 25%. Faktor kedua yaitu medium perendaman asam asetat terdiri dari 3 level yaitu 2, 4, dan 6% dengan 3 kali ulangan. Parameter yang diamati meliputi uji sifat mekanis, permeabilitas membran, ketebalan, kadar air basis basah dan basis kering. Hasil pengamatan terbaik untuk nilai kuat tekan 3.94 kg/cm2, nilai kuat tarik 0.14 kg/cm2, ketebalan 0.11 mm, nilai permeabilitas 0.0016 mL/m2.detik, kadar air basis basah 74.66% dan basis kering 12.74%. Dari semua parameter dilakukan uji indeks efektivitas didapatkan membran selulosa terbaik pada perlakuan  konsentrasi starter 25% dan konsentrasi perendaman asam asetat 4%.

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