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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 570 Documents
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Pengujian Pita Organik Sebagai Bahan Penanaman Padi Sawah Ahmad, Ary Mustofa; Djojowasito, Gunomo; Widiatmoko, Rumekso
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Penanaman padi sawah diawali dengan proses persemaian yang memerlukan waktu sekitar 20-30 hari sebelum tanam. Proses penanaman padi juga memerlukan tenaga yang cukup besar mulai dari persiapan lahan pembibitan sampai penyebaran benih ke lahan tanam (Anonymous,1977). Penanaman dengan tabela (tanam benih langsung) kurang efisien dan banyak kelemahannya karena sulit meletakkan benih padi dan pemakaian benih mencapai 40-80 kg/Ha. Bila diletakkan diatas permukaan lumpur, benih padi akan tersebar secara acak karena pukulan air hujan atau terbawa arus air irigasi. Bila dimasukkan kedalam tanah dapat menyebabkan kecambah terinfeksi patogen penyebab busuk kecambah (Utomo dan Nazaruddin,1996). Tujuan penelitian adalah membandingkan cara penanaman pita organik dengan cara penanaman tabela tegel terhadap tingkat pertumbuhan vegetatif tanaman padi sawah dan mengetahui pengaruh antara tekstur tanah dan cara penanaman terhadap tingkat pertumbuhan vegetatif tanaman padi sawah. Manfaat penelitian diharapkan dapat mempersingkat proses tanam padi karena proses pemindahan tanam (transplanting) dapat dihilangkan dalam proses tanam padi sawah. Hasil penelitian menunjukkan tidak terdapat interaksi antara tekstur tanah dan cara penanaman terhadap laju dan persentase perkecambahan, tinggi tanaman, jumlah daun, bobot basah dan bobot kering tanaman.   Kata kunci: pita organik, padi sawah, penanaman tabela
Rancang Bangun Mesin Pemanen Padi Satu Jalur Lutfi, Musthofa; Djojowasito, Gunomo; Pudjiono, Ekoyanto; Agung S., R. Fery
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Panen merupakan tahap akhir dari proses budidaya padi di sawah, salah satu hal yang penting dalam pemanenan padi adalah cara panen. Cara panen dapat digolongkan dalam dua macam yaitu secara tradisional dan mekanis. Secara tradisional panen mempunyai kelemahan  dalam kebutuhan tenaga kerja yang banyak serta kapasitas kerja yang rendah sedangkan secara mekanis harga mesin panen yang mahal serta kondisi lahan pertanian di Indonesia yang bergelombang belum memungkinkan digunakannya mesin pemanen mekanis. Tujuan penelitian ini adalah merancang suatu mesin pemanen padi mekanis satu jalur yang sesuai dengan kondisi lahan pertanian di Indonesia, serta mengujinya pada lahan padi siap panen. Dari pengujian dan perhitungan didapatkan nilai tahanan guling dari mesin pemanen padi sebesar 454,133 N dan daya untuk menggerakkan mesin maju sebesar 111,01 Watt. Pada pengujian di lapang mesin pemanen padi menunjukkan unjuk kerja yang baik, dimana batang pengarah dan gigi bintang mampu mengarahkan batang tanaman padi ke titik pemotongan, dan kemampuan pisau yang dengan cepat memotong batang tanaman padi. Salah satu fungsi utama yang kurang tercapai adalah kemampuan konveyor menggeser tanaman padi ke sisi luar dari mesin pemanen. Hal ini disebabkan oleh kurangnya kecepatan gerak dari konveyor dan gigi bintang.   Kata kunci: mesin pemanen padi satu jalur, rancang bangun, mesin pertanian
Studi Keamanan Susu Pasteurisasi yang Beredar di Kotamadya Malang (Kajian dari Mutu Mikrobiologis dan Nilai Gizi) Zubaidah, Elok; Kusnadi, Joni; Setiawan, Pendik
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Seiring dengan meningkatnya konsumsi susu masyarakat, khususnya anak-anak, akhir-akhir ini semakin banyak pula susu pasteurisasi yang beredar di masyarakat dengan harga yang terjangkau oleh masyarakat menengah kebawah. Pada umumnya susu pasteurisasi in diproduksi oleh industri rumah tangga,  dikemas dengan kemasan plastik dan  dijajakan di sekolah-sekolah dengan sasaran anak-anak TK dan SD. Selama ini belum diketahui apakah susu tersebut telah memenuhi standar keamanan mikrobiologis maupun mutu gizi. Penelitian ini bertujuan untuk mengetahui mutu mikrobiologis dan nilai gizi dari susu pasteurisasi yang beredar di Kotamadya malang. Penelitian dilakukan terhadap 6 merk susu pasteurisasi yaitu KUD Batu, BLPP Batu, KUD Dau, Tani Malang, Dwita Melati dan Tanpa merk. Sebagai pembanding digunakan standar susu pasteurisasi berdasarkan SNI tahun 1993. Analisa meliputi kondisi produk, uji mikrobiologis meliputi angka lempeng total, E. coli, uji reduktase, Uji kimia meliputi kadar  protein, lemak, Bahan Kering Tanpa Lemak.  Percobaan dilakukan menggunakan Rancangan Acak Kelompok dan diulang 3 kali. Hasil Penelitian menunjukkan bahwa rerata total mikroba antara 150.000-2.400.000 koloni/ml, Rerata total Escherichia coli antara 91 – 263 koloni/ml, Rerata uji reduktase antara 4,3 – 6 jam, Rerata derajat keasaman (pH) antara 5,46 – 5,58  Rerata kadar protein antara 3,06 – 3,5, Rerata kadar lemak antara 1,95 – 3,15, Rerata bahan kering tanpa lemak antara 10,32 – 12,79. Berdasarkan SNI 1993 untuk susu pasteurisasi, total mikroba maksimal sebesar 30.000 koloni/ml, E.coli sebesar 10 koloni/ml., uji reduktase sebesar 8 jam. kadar protein minimal 2,5%, kadar lemak minimal 2,8%, BKTL minimal 7,5. Berdasarkan data hasil penelitian dapat diketahui bahwa semua jenis susu pasteurisasi yang diteliti jika ditinjau dari aspek mikrobiologis tidak satupun yang memenuhi standar susu pasteurisasi berdasarkan SNI Tahun 1993. Sedangkan ditinjau dari mutu gizi sudah memenuhi persyaratan SNI 1993.   Kata kunci: susu pasteurisasi, mutu mikrobiologis, dan Escherichia coli
Tepung Bubur Sereal Instan Metode Ekstruksi dari Sorgum dan Kecambah Kacang Tunggak (Kajian Proporsi Bahan dan Penambahan Maltodekstrin) W., Tri Dewanti; Harijono, Harijono; S., Nurma
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Breakfast cereal instan merupakan alternatif sarapan yang sudah mulai banyak penggemarnya. Sorgum dan kacang tunggak merupakan bahan pangan yang  sangat potensial untuk dikembangkan di masa mendatang. Pencampuran Sorgum dan kacang tunggak adalah untuk diversifikasi pangan sumber karbohidrat dan protein sehingga mendapatkan produk dengan komposisi gizi yang lebih baik. Permasalahannya tepung bubur sereal instan nampak kurang kental setelah ditambah air panas sehingga mengurangi sifat sensorisnya. Oleh karena itu diperlukan bahan tambahan yang dapat membantu memperbaiki tekstur bubur saat disajikan. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu proporsi sorgum dengan kacang tunggak terdiri atas 3 level (85:15; 80:20; 75:25). Faktor II adalah penambahan maltodekstrin terdiri atas 3 level (0%; 2% san 4%). Hasil penelitian menunjukan perlakuan proporsi sorgum : kacang tunggak 75 : 25% dan penambahan maltosekstrin 4% paling disukai dengan sifat sebagai berikut :  kadar air 3.26%, kadar protein 15.01%, kadar lemak 0.55%, serat kasar 4.25%, , total karbohidrat 75.74%, total energi 3764.19 kal, Indeks Absorbsi Air 17.06% dan daya serap uap air sebesar 6.63% serta memiliki nilai total rangking kesukaan rasa 144.5, kesukaan aroma 91.5 dan kesukaan kenampakan 123.   Kata kunci: bubur cereal instan, ekstruksi, sorgum dan kacang tunggak
Performance Test of Hammer Mill and Burr Mill For Soybean S., Sumardi H.; Komar, Nur; Indrastuti, Y. E.
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this research are 1) to find out the proper moisture content and angular velocity of Hammer mill and Burr mill for milling, 2) to select the proper milling machine for certain material and 3) to find out the optimum milling yield. Performance test to both type of soy bean milling machine shows that the greater the angular velocity the more the capacity, the lesser the  fineness modulus and the greater the theoretical energy requirement.  The result of the effect of moisture content ranged at 12% to 20% to performance of both type of milling machine indicate that greater moisture content result in reduced capacity, increased fineness modulus and reduced theoretical energy requirement. Hammer mill gives optimum yield at 4000 rpm of angular velocity and 12% moisture content which are 3.94 kg/h of milling capacity, 2.26 of fineness modulus and 24.16 W of theoretical energy requirement.  Burr mill gives optimum yield at 1200 rpm of angular velocity and 12% moisture content which are 3.40 kg/h of milling capacity, 2.10 of fineness modulus and 26.48 W of theoretical energy requirement.   Key words: milling machine, Burr mill, Hammer mill, rpm,  soybean, moisture content
Research on Planning Plant-Pattern and Water Gates Operational Pattern of Swamp Reclamation Network on Rimau Island in Kabupaten Musi Banyuasin of South Sumatera Wirosoedarmo, Ruslan; Apriadi, Usman
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Research uses descriptive approach comprises to climate assessment, rainfall, landscape, topography, hydro topography, reclamation network technical data, and farming entrepreneur data in field. The data are analyzed to ensure that planting pattern and operational pattern of water gate is suited with farming demand. Result indicated that water management network in researched area is less than expected. Planting pattern is only for once planting season a year (Paddy-Bera), while the plan is for three times a year (Paddy-Paddy-Palawija). Maximum demand of water obtained by second period in month of October equals to 261,35 mm/period or 17,42 mm/day. Operational pattern of secondary and tertiary water gates of rice field during wet season is focused for retention, controlling drainage to waste excessive rainfall or during fertilization, rinsing and washing off toward toxic and acid materials, and rise-down tide irrigation. Drainage is demanded when water is inundated too deep or water quality gets worst. Palawija is planted at dry season, that is, after second cropping of rice is finished and extended to drainage. Analysis result indicates that planting pattern of researched area (Paddy-Bera) is predicted to Rp.1.495.000/ha/year and that planting-planned pattern (Paddy-Paddy-Palawija) is estimated to Rp. 7.730.750/ha/year.   Keywords: Planning Plant-Pattern, water management network, swamp reclamation
The Influence Of Physical And Chemical Treatments Towards The Colour Stability Of Angkak Extracted Colouring Powder Nurika, Irnia
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The study is aimed at evaluating the influence of dextrin concentration and spray dryer inlet temperatures on the color stability of the angkak extracted coloring powder. This study was performed using factorial randomized block design, consisting of two factors. The first factor was dextrin concentration i.e. 4.0%, 4.5%, 5.0%, 5.5% and 6.0%, and the second one was spray dryer inlet temperature i.e. 160oC, 165oC, 170oC, 175oC and 180oC. The experiment was in duplicate. The parameters measured were the yield, moisture content, pH, and color intensity as affected by solubility in water, heating temperature, duration of heat, oxidation and reduction agent added, either by neutral and acid pH values. The result showed that dextrin concentration and spray dyer inlet temperature gave significant effect toward color stability. Color intensity (Absorbency/A) of Angkak that dissolved in water in 100oC was 3.553; while of it’s dissolved on 29oC was 3.312.  The effect of heating at 150oC for 1 hour was 1.498, and if it is heated at 100o C for 1 hour was 2.517.  However, if heated for 1 hour at 100°C it was 2.760, and if heated for 3 hours at 100°C it was 1.928. The addition of reductor agent gave the color intensity of 3.025, while the oxidator gave color intensity of 2.476.   At neutral pH value (6.8), the color intensity was 5.579, and at acid pH (3.5) was 4.291.   Key words: angkak, color stability, dextrin, extract, spray dryer
Studi Pengolahan Tempe Gembus Menjadi Keripik dengan Kajian Proporsi Tepung Pelapis Kusumaningsih, Endah; Sukardi, Sukardi; Wijana, Susinggih
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this study is to determine the best proportion of rice flour, wheat flour, and tapioca as shell in the making of tempe gembus chips. The results showed that the proportion of rice flour 30%, wheat flour 40%, and tapioca 30% was the best treatment. The product had characteristics as moisture content 1,7243%, free fatic acid 0,391%, proteins 7,3471%,  broken ability 0,2624 kg/cm2, output 65,9471%, crispiness, taste, appearance, and aroma prefered by panelists.   Keywords: tempe gembus, chips, flour proportion
Pollution Level Reduction of Tofu Waste Water in Nata de Soya Production (Incubation Time Study) Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The waste from pre and post harvesting may cause environmental problem. This problem need to be solved. The waste water (whey) from tofu production is one of that always be produced in large amount. The objective of this research was to use whey of tofu to produce nata de soya and to reduce environmental pollution by varying incubation time. Total nitrogen, reducing sugar, COD value, and pH were analyzed in initial whey of tofu. Thickness and weight of nata that produced, volume and COD (Chemical Oxygen Demand) value of whey residue were observed after 10, 12, 14, 16, and 18 days. The optimum incubation time for nata production was 14 days with the thickness and the wet weight of nata that produced are 4,75 mm and 24,58 g, respectively and COD reduction 46,22%. These results were derived from 200 ml whey that enriched by sucrose 10% (w/v) and mungbean sprout extract 0,5% (v/v)   Keywords: tofu wastewater, nata de soya, incubation, pollution reduction
Hypoglycemic Effect Determination of Soybean, Soybean Protein Fraction and Tempe in Diabetic Rats Wulan, Siti Narsito; Astuti, Mary; Marsono, Y.; Noor, Zuheid
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Hypoglicemic effect of soybean, soybean protein fraction and tempe was determined in alloxan-induced diabetic rats.  Blood glucose and urinary glucose level were measured to determine this effect.Soybean protein fraction had the highest hypoglicemic property.  It lowered blood glucose level from 37.35 to 5.48 mg/dl/day/g carbohydrate consumed (85%).  Tempe showed lower hypoglycemic effect than soybean  protein fraction.  Blood glucose level decreased 51%, from 31.57 to 15.59 mg/dl/day/g carbohydrate consumed.  Soybean had the lowest hypoglycemic effect.  It lowered blood glucose level from 47.47 to 27.70 mg/dl/day/g carbohydrate consumed (42%).  Urinary glucose level had the same pattern as blood glucose level.Keywords :  Hypoglicemic effect, blood glucose level, soybean, tempe

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