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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.
Arjuna Subject : -
Articles 578 Documents
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ANALISIS ISOTERMAL SORPSI AIR DAN PANAS ISOSTERIK PADA BUAH KECOMBRANG (Etlingera elatior) La Choviya Hawa; Ishika Cherry Nafisa
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.5

Abstract

Buah kecombrang (Etlingera elatior) merupakan salah satu tanaman yang dikenal memiliki manfaat sebagai pengawet dan penyedap makanan alami. Buah kecombrang memiliki kadar air sebesar 72% yang dapat menurunkan kualitas buah kecombrang. Fungsi buah kecombrang dapat dimaksimalkan melalui isotermal sorpsi air yang dapat digunakan untuk desain dan optimasi pengeringan, stabilitas masa simpan, penyimpanan, pengolahan, dan pengemasan. Pada penelitian ini, isotermal sorpsi air menggunakan metode gravimetri statis yang ditentukan pada rentang aktivitas air (aw) dari 0,063–0,843 pada tiga suhu yang berbeda (25, 35, dan 45 °C). Buah kecombrang menunjukkan kurva tipe Sigmoidal II dengan model Oswin sebagai model terbaik untuk adsorpsi dan desorpsi buah kecombrang pada tiga suhu yang berbeda. Batas fraksi air terikat primer, sekunder, dan tersier yang ditemukan pada buah kecombrang masing-masing sebesar 0,049; 0,127; 0,227 g/g (≃ 4,9% (aw < 0,201); 12,7% (aw 0,201 – 0,681); dan 0,227% (aw > 0,681)). Panas isosterik dan entropi menurun seiring dengan peningkatan kadar air kesetimbangan.
PRODUCTION OF RED-COLORED RICE FLOUR THROUGH IMPREGNATION WITH RED PITAYA EXTRACT DURING SOAKING AND MILLING Gunarso, Amelia Agatha; Sofia Murtini, Erni; Harijono
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.1

Abstract

Rice flour is a common ingredient in traditional food processing in Indonesia. Rice flour is commercially found in the market as white rice flour, and colorants are often added during processing. Traditionally, natural colorants are derived from plant sources, such as red pitaya (dragon fruit). Red pitaya is usually extracted and added separately to the dough. However, this practice is considered inefficient. Therefore, this study aimed to explore the impregnation of red pitaya’s pigments into rice flour and develop red-colored rice flour. Impregnation was carried out during the processing of rice grain into rice flour, specifically during soaking and milling, with varying soaking times (4, 8, and 12 hours). The results showed that pigment impregnation during soaking produced the best red-colored rice flour after soaking in the extract for 8 hours, with a moisture content of 10.9%; starch content of 68.5%; water-binding capacity of 232.14%; oil-binding capacity of 202.27%; and a particle size of 55.18 mm. Pigment impregnation during milling produced the best red-colored rice flour after 4 hours of soaking, with a moisture content of 12.3%, starch content of 76.6%, water-binding capacity of 206.45%, oil-binding capacity of 213.98%, and a particle size of 55.51 mm. The application of red-colored rice flour to rice paper shows that impregnation during soaking has a higher level of consumers’ acceptability, with a pink color and chewy texture, while impregnation during milling has a whiter color and a stiff texture of rice paper.
DESAIN DAN PERFORMA SISTEM PEMANAS INDUKSI PADA REAKTOR BATCH UNTUK PRODUKSI FURFURAL Syahrizal; Bambang Dwi Argo; Yusuf Wibisono
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.8

Abstract

Efisiensi proses dehidrasi dalam produksi furfural, sangat dipengaruhi oleh akurasi suhu. Penelitian ini bertujuan merancang reaktor tipe batch berpengaduk, menggunakan sistem “induction heating” tipe kumparan pancake coil dan kontrol suhu PID guna meningkatkan efisiensi proses dehidrasi. Penelitian terdiri dari dua tahap yaitu perancangan dan pembuatan prototype, serta pengujian. Bahan reaktor menggunakan stainless steel 304 dengan kapasitas 250 mL. Hasil penelitian menunjukkan bahwa sistem pemanas induksi mampu bekerja dengan baik untuk proses dehidrasi xilosa menjadi furfural pada reaktor batch pada suhu 100 °C dicapai selama 25 menit 4 detik. Suhu terbaik untuk proses dehidrasi xilosa menjadi furfural diperoleh pada suhu 150 °C, konsentrasi furfural yang dihasilkan pada suhu tersebut cenderung stabil berkisar 480–490 mg/L. Implementasi kontrol PID menghasilkan stabilitas suhu dengan deviasi ± 1 °C dari setpoint, yang berkontribusi pada peningkatan efisiensi reaksi.
PHYSICOCHEMICAL CHANGES IN ROBUSTA COFFEE BEANS DURING HONEY PROCESSING STAGES WITH VARYING FERMENTATION DURATION Harijono; Talbiyya, Annisa Izzah; Sunarharum, Wenny Bekti
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.2

Abstract

Robusta coffee (Coffea canephora) dominates coffee production in Indonesia. High caffeine content results in a bitter and less varied taste of robusta coffee, leading to its being economically inferior. To increase the value and quality of coffee, post-harvest processing can be modified, such as through honey processing, which involves fermentation. This study evaluated the physicochemical and microbial changes during fermentation, also comparing the honey-processed robusta green beans obtained from 24 and 48 hours of fermentation duration. Observations were conducted at each stage of the process, from pulping until the green bean coffee was obtained. Research parameters during fermentation included chemical tests (moisture, Aw, pH, total sugars, total phenolics) and total microbes count. Color testing (CIE lab) and additional chemical analysis, including total caffeine, were performed on the green coffee beans. Statistical tests were carried out using ANOVA (p<0.05) and Fisher’s test. The findings reveal that fermentation duration affects the microbial population, leads to changes in Aw, and results in a decrease in caffeine content in the resulting green beans.
KARAKTERISTIK KIMIA, FISIK DAN FUNGSIONAL TEPUNG PISANG TONGKA LANGIT (Musa troglodytarum L.) Agustina Souripet; Widya Dwi Rukmi Putri; Harijono; Tri Dewanti Widyaningsih
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.6

Abstract

Salah satu komoditas pisang lokal yang menjadi ciri khas dari daerah Maluku adalah pisang tongka langit atau Musa troglodytarum L. Keunikan pisang tongka langit adalah memiliki tandan buah yang mengarah ke atas dan warna daging buah yang kuning sampai orange dengan kandungan beta karoten yang tinggi. Dalam upaya untuk memperpanjang umur simpan dan mempermudah penggunaannya maka buah pisang tongka langit dapat diolah menjadi tepung dengan menggunakan buah yang telah diperam sebagai bahan baku. Penelitian ini bertujuan untuk mengetahui karakteristik kimia, fisik dan fungsional dari tepung pisang tongka langit. Metode penelitian deskriptif dan ditampilkan dalam nilai rataan. Tepung pisang yang dihasilkan memiliki kadar air sebesar 7,30%, kadar pati sebesar 71,12%, kadar karotenoid kasar sebesar 0,44% dan nilai pH 5,4. Tepung pisang tongka langit yang dihasilkan memiliki nilai L* sebesar 81,25;  a* sebesar 8,10  dan nilai b* sebesar 23,19, densitas Kamba tepung sebesar 0,58 g/mL, water holding capacity sebesar 2,29 g/g, oil holding capacity sebesar 1,23 g/g dan higroskopisitas sebesar 8,18%. Kandungan beta karoten tepung pisang tongka langit yang dihasilkan adalah sebesar 0,28 ppm. Kecernaan pati antara lain untuk pati tercerna cepat sebesar 7,85%, tercerna lambat sebesar 4,23%, total pati tercerna sebesar 18,82% dan kandungan pati resisten sebesar 81,18%. Tepung yang diperoleh memiliki karakteristik fungsional berupa kandungan pati resisten tinggi yang sesuai untuk produk dengan nilai Indeks Glisemik rendah dan produk gluten free yang tidak membutuhkan tepung dengan fungsi emulsifier seperti kue kering, biskuit dan roti kering.
KINETIKA PENGERINGAN VAKUM DAN KARAKTERISTIK FISIKOKIMIA PADA BERBAGAI JENIS IRISAN MANGGA (Mangifera indica L.) Haryati; La Choviya Hawa; Yusuf Hendrawan
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.4

Abstract

Fenomena pengeringan dengan berbagai varietas irisan buah mangga (Manalagi, Gadung, dan Harum manis) menggunakan metode pengering vakum. Sampel dikeringkan dengan variasi suhu (40, 50, dan 60 °C) pada tekanan 300 mbar. Pra-pengeringan menggunakan dehidrasi osmosis (larutan sukrosa 20% selama 20 jam), blansing (titik didih 98±2 °C selama 10 menit), dan perendaman zat anti-browning (asam sitrat 1% dan kalsium laktat 1% selama 60 menit). Penelitian ini bertujuan untuk mengevaluasi pemodelan menggunakan tujuh model (Newton, Page, Modified Page II, Handerson & Pabis, Logarithmic, Midilli, dan Two-Term) serta menganalisa perubahan fisikokimia selama pengeringan. Hasil yang didapat adalah kadar air akhir terbaik terdapat pada mangga Manalagi hingga 12,89-20,07% (bb) dengan rata-rata laju pengeringan 2,33-2,60%bb/jam. Model prediksi kinetika pengeringan terbaik adalah model Page dan Two-Term. Uji ANOVA dua arah menunjukkan bahwa variasi mangga dan variasi suhu memberikan pengaruh nyata terhadap fisikokimia (TPT, rendemen, kekerasan, dan warna). Nilai perubahan fisikokimia didapatkan TPT terbaik mangga Manalagi (37,31-48,77%°Brix), rendemen terbaik mangga Manalagi (15,48-19,57%), kekerasan terbaik mangga Harum manis (2,58-16,07 kgf), warna L* terbaik mangga Manalagi (47,45-60,95), warna a* terbaik mangga Manalagi (5,77-9,59), mangga warna b* terbaik mangga Gadung (33,61-39,22).
DESIGN OF ERGONOMIC WEED-WEEDING MACHINE WITH ANTHROPOMETRIC APPROACH Subchan Asyari; Sugiono; Panji Deoranto; Bambang Dwi Argo
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.7

Abstract

In the weeding process, farmers still use the conventional method of swinging the sickle horizontally over the weed-covered soil repeatedly until the weed stems are cut and flush with the ground. This process can lead to rapid fatigue, especially in the musculoskeletal system or skeletal muscles. When weeding, the average farmer's back bends at a 90-degree angle while repeatedly pulling out weeds. In designing this machine, an anthropometric approach is used to determine the ergonomic design of the weed mower that provides worker comfort. Anthropometry is the study of human body dimensions and their application in design, including physical geometry, mass, strength, and body characteristics such as shape and size. Humans vary in shape, size, height, and weight. The sample size is 23 workers. Based on the research conducted on the weed, the researchers proposed an ergonomic weed-weeding machine design based on an anthropometric approach. The anthropometric measurements obtained are the height of the weed-weeding machine is 120.7 cm, the width range of the weed-weeding machine is 46.8 cm, and the depth range of the weed-weeding machine is 42.0 cm, using the results of the 50th percentile. The design of this weed-weeding machine is expected to have practical implications, including increased comfort and work efficiency for farmers, which in turn can speed up the weeding process and increase rice productivity. This design is also expected to encourage innovation in the field of work system design and ergonomics.
OPTIMIZING SSCM IN THE SUPPLY CHAIN OF TRASH FISH TYPE TUNA USING RAPFISH IN COASTAL PASURUAN Misbah, Achmad; Sucipto, Sucipto; Asmaul Mustaniroh, Siti; Santoso, imam
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.3

Abstract

This study aims to optimize the sustainable supply chain management (SSCM) model for tuna trash fish in the coastal area of Pasuruan by involving three leading actors in the supply chain: fishermen, collectors, and processing businesses. The approach method used is the Rapid Appraisal for Fisheries (RAPFISH), based on Multidimensional Scaling (MDS), to evaluate the level of sustainability across environmental, social, and economic dimensions. The results show that collectors are in the fairly sustainable category (73.50%), while fishermen (55.62%) and Micro enterprise of trash fish type tuna (55.27%) are at the lower limit of the same category. The main levers for each actor include occupational safety, labor cost efficiency, and working environment conditions. The main conclusion states that the sustainability of the tuna supply chain still requires cross-dimensional improvements. The implications of these results underscore the importance of targeted actor capacity-building strategies, such as occupational safety training for fishermen, digitizing collector administration, and enhancing consumer services in micro enterprises of trash fish type Tuna, as well as opening up opportunities for further research based on an integrative approach to support long-term sustainability.

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