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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 518 Documents
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Technical and Financial Studies For Choosing the Right Method pf Coconut Milk Powder Production : Effect of Tween 80 and Soy Milk Concentration Laksono, S. P.; Kumalaningsih, Sri
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The Physico-cemical organoleptic and financial studies of coconut milk powderprocessed by Foam Mat Drying method were carried out. A randomized block designwith two factors namely Tween 80 (0%;  0,4%; and 1%) as the first factor and dry soybean milk concentrations (0%,  2%,  and 5%) a the second factor was used to run thisexperiment. A multiple atribute was applied to select the best treatment for furtherfinancial studies.  The results implied that the best combination treatment was the use of 0,4% Tween80 and 2% dried soy bean milk which produced a promising dried product havingmoisture content of  5,74%; FFA 0,54%; percentage solubility of 85,48%,  Pay  Back Period 3 years and 3 months,  NPV= Rp. 7.910.389; and  IRR = 67,08.Keyword: technical and financial studies, foam mat drying, and soy milk
PENGARUH TRIMMING DAN PENGEMPAAN TERHADAP KUALITAS DAN DAYA SIMPAN CABAI RAWIT MERAH (Capsicum frutescens L.) DALAM BENTUK CABAI KERING DAN CABAI BUBUK Yul Harry Bahar; Annisa Nur Ichniarsyah
Jurnal Teknologi Pertanian Vol. 23 No. 1 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.202 KB) | DOI: 10.21776/ub.jtp.2022.023.01.3

Abstract

          Cabai  merupakan komoditas utama dan salah satu fokus kegiatan pembinaan pertanian, karena sangat berpengaruh pada fluktuasi harga dan inflasi. Petani dan pelaku usaha sudah berhasil dalam teknologi produksi, akan tetapi aspek penanganan pascapanen dan pengolahan hasil masih tertinggal. Penelitian ini menjawab permasalahan tersebut dengan menggali teknologi tepat guna untuk mempercepat proses penanganan pascapanen cabai rawit merah (Capcicum frutescens L.) dengan tetap mempertahankan kualitas produk dan memperpanjang waktu penyimpanan produk. Penelitian ini secara umum dilakukan untuk meningkatkan penanganan pascapanen cabai rawit merah, dengan tujuan khusus adalah mempelajari pengaruh perlakuan trimming terhadap kualitas produk cabai kering dan cabai bubuk, mempelajari pengaruh perlakuan pengempaan terhadap kualitas produk cabai kering dan cabai bubuk, serta membandingkan keadaan dan perubahan kualitas dan daya simpan dengan adanya perlakuan trimming dan pengempaan. Penelitian dilakukan di Kampus Polbangtan Bogor, di Laboratorium Pascapanen Hasil Pertanian. Perlakuan pada penelitian yaitu proses trimming dan tanpa trimming, pengempaan dan tanpa pengempaan. Parameter yang diamati adalah kebusukan, warna, aroma, dan rasa yang dilakukan seminggu sekali selama sepuluh minggu.  Pengamatan dilakukan melalui pengukuran dan uji organoleptik (scoring), pengolahan data hasil pengamatan dilakukan melalui uji-T. Hasil penelitian menunjukkan bahwa tanpa perlakuan trimming ternyata tidak berpengaruh terhadap kualitas produk cabai rawit merah kering dan bubuk, tambahan perlakuan pengempaan pada tahapan pascapanen dapat mempercepat proses pengeringan tanpa mengurangi kualitas produk, sehingga memberi keuntungan positif pada penanganan pascapanennya, dan daya simpan dan kualitas cabai rawit merah kering lebih baik dan lebih lama dari pada cabai rawit bubuk.                                                Chili is one of main agricultural produces and become one of the focuses in agricultural development due to its important effect on price fluctuation and inflation. Overall, the production technology applied by farmers and agri-preuneurs were successful. Unfortunately, in terms of postharvest handling and processing aspects have not done well. This research was to answer these problems by exploring the appropriate technology to accelerate the postharvest handling process of cayenne pepper (Capsicum frutescens L.) by maintaining product quality and shelf-life. Research objectives were to study the effect of trimming on postharvest handling to the quality of dry chili and chili powder, to study  the effect of pressing on the postharvest handling to the quality of dry chili and chili powder, and to study the effect of trimming and pressing on postharvest handling to the quality and durability (shelf life) of dry chili and chili powder.  This research was conducted in Postharvest Handling Laboratory of Polbangtan Bogor, with the treatments are; with and without trimming process as well as pressing and without pressing process. Several parameters were observed every week along 10 weeks, such as deterioration, color, smell, and taste. The data were collected through measurement and organoleptic test (scoring) and analyzed using the t-Test. It can be concluded that; without trimming treatment wase not affected to the quality of dry chili and chili powder, by adding pressing treatment on postharvest handling rising some advantages because it could speed up the drying process without reducing the quality of the product, the durability and quality of dried  chili was better than  powder chili.
The Effect of Both, Bed Filter Thickness and Kinds Trickling Filter Media on Various of Flowrates to Decrease of Tapioca Wastewater Lutfi, Musthofa
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tapioca industry growth rapidly, so wastewater from its increase too.  The quantityof wastewater from tapioca industry is large and they have high BOD (Biological OxygenDemand) and high COD too (Chemical Oxygen Demand), so if they are untreated beforerelease to streams, include to high pollutant stage. Organic matter content on wastewater decreased by biological treatment,  one ofthem is trickling filter.  Trickling filter basically is an artificial channel, consist of roughand uncertain shape materials as a filter arranged in the channel.  Wastewater spray onit and flow in this channel trickle down through this filter has the form of thin layer abovesurface of filter media, which have contact with air.  Biological slime consist bacteria,protozoa and other microorganism living on surface of filter media, consume organicmatter of wastewater, so they are decrease.   The experiment was aimed at studying the effect of flowrates and filter bad thicknessof trickling filter process with river rock and plastic ball as filter media to efficiency BODdecrease of tapioca wastewater.  The experiment is conducted using randomized block design, employing two factorsi.e. a bed filter thickness (T) and a type of filter media (M).  The filters consist of threerespective levels; 1m, 1.5m, and 2m and the media employed are river stones and plasticballs, respectively.  The respective applied are 35 ml/min, 105 ml/min and 175 ml/min. The treatments are conducted in three replicates. The results showed that the use of 2 m bed filter of river stone at flowrate of 35ml/min reduced BOD level by 5263 ppm, which is equivalent to 75.18 % of its initial level. However, the use of 1 m bed filter of river stone at a flowrate of 175 ml/min resulted inthe lowest reduction of BOD level i.e. 2672 ppm.Keyword: trickling  filter, tapioca industry, and tapioca wastewater
The Influence of Wetted Surface of Super Green B Sponge on Temperature, Relative Humidity of Air and Power Efficiency of Blower at Evaporative Cooling System Hawa, La Choviya
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Temperature and relative humidity of air were factors that influenced the evaporativerate of vegetables. The evaporative rate become higher at high temperature and lowrelative humidity.  This is caused by the high gas partial pressure difference between airof storage and vegetables. One method to slow down the metabolism activity of agricultural product was todecrease air temperature and to increase the relative humidity.  Humidifying the air canbe done by spraying water to the unsaturated air stream.  The sensible heat of air wasused to evaporate the water from liquid phase to gas phase, therefore result thetemperature of process became lower than before.  This process called evaporativecooling which its and the mechanism was heat transfer between air and water. The objectives of this research was utilizing evaporative process and knowing theinfluence of wetted surface on temperature, relative humidity and power blower efficiency. This study was performed using seven treatments at evaporative cooling system i.e. :no sponge,1 sponge layer, 2 sponge layer, 3 sponge layer, 1 sponge + water, 2 sponge +water, 3 sponge + water.  The parameters measured were dry bulb and wet bulbtemperatures process, air pressure of fan, temperature and relative humidity of air room,temperature of water from nozel.  To analize the parameters used thermodynamicanalizes without factorial design. The result showed that the thicker wetted surface applied with spraying water thelower temperature gained and the relative humidity become higher.  The greatest temperature decrease in 3 sponge + water treatment was 2.29°C, relative humidity89.09% and the lowest temperature decrease in 1 sponge+water treatment was 1.74°C and relative humidity was 85.27%.  The addition of sponge with spraying water wouldreduce the mass rate of air output from blower and decrease the power blower efficiency. The highest power efficiency in 1 sponge layer treatment was 62.93% and the lowestpower efficiency in 3 sponge + water treatment was 22.57%.Keyword : evaporative coolin, sponge, and humidifying
The Quality Changes of Rice Stored Under Vacuum Conditions Sidik, M.
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The National Logistics Agency (BULOG) the Government institution responsible formaintaining reserve food stocks-encountered problems of quality deterioration of milledrice during storage, primarily due to insect infestation and microbial infection. Previousefforts to control these problems have included use of  fumigants and contact pesticides,however increased concern about pesticide residues and their impact on the envirornnenthas led to the search for alternative approaches, including the application of modifiedatmosphere technology. In this respect, BULOG has constructed an integrated vacuumcontainer processing plant to store rice under low oxygen conditions (less than 2%). A study was carried out to observe the effect of low oxygen on the quality of riceduring prolonged storage Rice was stored for 16 months, either inside or outside, in 18specially designed polyethylene plastic containers (1,000 kg capacity per container) withan oxygen level of less than 2%. Changes were recorded in: moisture content; number ofinsects; level of fungal and yeast infecfions. and quality parameters such as proportion yellow rice, aroma, colour, and cooking factors.  The results ' revealed that lack of oxygen had a significant impact on the mortality ofinsects, and inhibited the development of fungi and yeast. The quality of rice wasrelatively unchanged after 16 months of storage-although, as the vacuum conditionsdecreased the moisture content of tile rice, it absorbed more water  during cookingand the rice became less sticky and fluffy. Overall, the results indicated that vacuumcontainers  could be used to maintain the quality of rice during long-term storage.However, this technology should be supported with selection of initial good quality riceprior to storage, and accurate planning regarding the length of storage-recognising thatthis technology is relatively expensive.Keyword: rice, storage, and vacuum condition
Roasting Experiment of Cashew Nut on Traditional Industry Susilo, Bambang
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Processing of cashew nut in Indonesia is worked by small industries, that need relative small energy input.  The stages of traditional process of cashew nut comprise:drying of cashew, shelling of pericarp, frying without oil, shelling of epidermis, dryingand grading.  In this research a roasting experiment of cashew nut were carried out as pretreatmentbeforeshellingactivity.Thispre-treatmentintendedtoextracttheCashewNutShellLiquid (CNSL) content in shell.  By this treatment the shell will be brittle and theshelling capacity in traditional process is also increased.  This pre-treatment is alsoincreased the whole kernel as indicator of the quality of cashew nut product. The effect of roasting as pre-treatment on shelling capacity shows that the roastingcan increase the shelling capacity.  The average of shelling capacity increases morethan100 % i.e. from 4,5 kg/hour to 9,5 kg/hour.  This treatment is also increase the wholekernel.  By the usual shelling the average whole kernel is 62,17 % and by the treatment itfound 82,9 % or increased 33,5 %.  The colour of the nut product visually is not differentby the usual shelling and the treatment. Technically the roasting activity enables to be applied in traditional processing ofcashew nut especially for the small industries.Keyword: cashew nut, roasting, and traditional industry
OPTIMASI PROSES PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN BUNGA TELANG (Clitoria ternatea) MENGGUNAKAN METODE RESPON PERMUKAAN Rizal Anwar Fauzi; Asri Widyasanti; Sophia Dwiratna Nur Perwitasari; Siti Nurhasanah
Jurnal Teknologi Pertanian Vol. 23 No. 1 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.459 KB) | DOI: 10.21776/ub.jtp.2022.023.01.2

Abstract

          Bunga telang (C. ternatea) diidentifikasi mengandung senyawa bioaktif yang berpotensi menjadi sumber antioksidan alami namun mudah terdegradasi oleh suhu tinggi. Tujuan penelitian ini yaitu mengetahui model matematis dan kombinasi suhu dan waktu pengeringan yang menghasilkan bunga telang kering dengan kadar air, rendemen dan aktivitas antioksidan paling optimum. Pengering yang digunakan yaitu food dehydrator dengan suhu 45 °C hingga 65 °C serta waktu 4 hingga 6 jam. Metode penelitian ini yaitu metode eksperimen dengan optimasi menggunakan Response Surface Methodology tipe CCD pada aplikasi Design Expert 11. Parameter yang dianalisis selain respon pada RSM yaitu kelarutan bubuk dan warna seduhan bunga telang kering. Kondisi pengeringan optimum yang diberikan RSM diperoleh pada pengeringan dengan suhu 64,46 °C selama 5,95 jam. Diperoleh nilai hasil dari validasi aktivitas antioksidan 159,75 ppm (kategori sedang), kadar air 4,33%, kelarutan 63,09%, rendemen 8,44%, L* 41,39, a* -24,18, b* -18,39, kromatisitas warna 30,23, dan Hue 216,88 (Blue green). Persamaan matematis aktivitas antioksidan didapatkan Y = 2630,202 – 62,236 A – 140,078 B – 4,171 AB + 0,707 A2 + 28,864 B2, dengan Y adalah aktivitas antioksidan (ppm), A adalah suhu (°C), dan B adalah waktu (jam). Penelitian ini membuktikan bahwa kombinasi suhu dan waktu pengeringan berpengaruh pada aktivitas antioksidan bunga telang kering.                                    Butterfly pea (C.ternatea) was identified to contain bioactive compounds that have the potential as a source of natural antioxidants but are easily degraded by high temperatures. The purpose of this research was to determine the mathematical model and combination temperature and dry time produces C.ternatea dry with the most optimum moisture content, yield and antioxidant activity. The dryer used was a food dehydrator with a temperature of 45 °C to 65 °C and a time of 4 to 6 hours. This research method was experimental research with optimization using Response Surface Methodology type CCD on Design Expert 11. Parameters analyzed in addition to the response in RSM were powder solubility and steeping color of dried C.ternatea. The most optimum dry conditions were given RSM obtained at a temperature of 64,46 °C for 5,95 hours. The results obtained from the validation of antioxidant activity 159.75 ppm (medium category), water content 4.33%, solubility 63,09%, yield 8,44%, L* 41,39, a* -24,18, b* -18,39, chroma 30,23, and Hue 216,88 (Blue-green). The mathematical equations for antioxidant activity was Y = 2630,202 – 62,236 A – 140,078 B – 4,171 AB + 0,707 A2 + 28,864 B2, Y: antioxidant activity (ppm), A: temperature (°C), and B: time (hours). This study proved that the combination of temperature and time affects the antioxidant activity of dried C.ternatea.  
Amobilisasi Sel Pediococcus Acidilactici F11 Penghasil Bakteriosin Pada Gel Kalsium Alginat Saparianti, Ella
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Immobilized cell Pediococcus acidilactici F11 that can produce bacteriocin in calciumalginate gel was studied.  This research was conducted to observe the ability of immobilized cell toproduce bacteriocin in TGE broth with initial pH 6,5 in a shaker waterbath at 100 rpm and 37Cfor 24 hours. The cell was immobilized by dropping the mixed of 3% sodium alginate with microbial cells to0,1 M calcium chloride solution.  More than 99% of cell introduced was successfully immobilized. The cell density in beads was in the range of 1,4 x 109 to 1,6 x 1010 cfu /g beads. The ability of immobilized cell and free cell to produce bacteriocin was similar qualitatively.  Theyalso showed similar pH profile during the time of fermentation.Keywords:  immobilized cell, Pediococcus acidilactici F11, bacteriocin, calcium alginate gel
Ekstraksi dan Pemurnian Alginat dari Sargassum filipendula Kajian dari Bagian Tanaman, Lama Ekstraksi dan Konsentrasi Isopropanol Zailanie, Kartini; Susanto, Tri; Widjanarko, Simon B.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this research was to obtain the best treatment combination between plant’spast and length of extraction time and also purification by using isopropanol in order to obtainfrom seaweed thallus of Sargassum filipendula. This research used a Block Random Design having two factors. The first factor was plant’spart i.e. top, whole, lower end, leaves and the second factor was length of extraction time: 1 hour,2 hours and 3 hours. The best result from the two combinations was applied in the second phase ofresearch. The factors studied in the second phase were condition of seaweed (fresh and dried) andpurified by using isopropanol of 85%, 90% and 95%. Parameters evaluated were yield, watercontent, viscosity, ash content, Pb and Hg content, and effect of pH and heating on the product. The results showed that there were significant effect of the plant’s part to the yield and viscosity(α = 0,01). The length of extraction time significantly effected yield and viscosity. There were interaction between part of plant with the length of extraction time towards yield and viscosity ofalginate. The concentration of isopropanol did not have a significant effect to the product. Therewas a significant interaction between fresh and dry condition of the material and isopropanolconcentration towards viscosity. The best treatment was combination treatment of lower end part and wet condition that wasextracted for 2 hours and purified by using isopropanol 95% to produce 26.96% of alginate salt,14.21 cps of viscosity, and 3.25% ash content. The Hg content was 0.27 ppm and 6.30 ppm pf Pbwhich is still under the limit of government regulation.Keywords: extraction, purification, seaweed
PENGARUH SUHU DAN LAMA PEMBEKUAN TERHADAP KUALITAS NASI SORGUM INSTAN Hesti Ramdayani; Erni Sofia Murtini
Jurnal Teknologi Pertanian Vol. 23 No. 1 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (700.446 KB) | DOI: 10.21776/ub.jtp.2022.023.01.6

Abstract

           Biji sorgum berpotensi untuk menggantikan beras sebagai makanan pokok karena kemiripan kandungan nutrisinya. Namun, diperlukan waktu yang cukup lama untuk memasak biji sorgum. Nasi sorgum instan dikembangkan untuk mempercepat penyajian dan juga untuk memperpanjang umur simpan. Suhu dan waktu pembekuan merupakan tahapan penting dalam proses instanisasi nasi sorgum. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu dan lama pembekuan terhadap karakteristik nasi sorgum instan. Penelitian ini menggunakan Rancangan Acak kelompok faktorial. Faktor pertama menggunakan suhu pembekuan -4, -12, dan -20 °C dan faktor kedua lama pembekuan yaitu 12, 18, dan 24 jam. Suhu dan lama pembekuan berpengaruh nyata terhadap karakteristik kimia dan fisik nasi sorgum instan yaitu diperoleh. Perlakuan terbaik didapatkan pada produk dengan suhu pembekuan -20 °C dan lama pembekuan 24 jam. Karakteristik produk nasi sorgum instan terbaik yaitu kadar air 61,62%, kadar abu 0,18%, kadar protein 5,40%, kadar lemak 2,27%, kadar karbohidrat 30,53%, waktu rehidrasi 4,18 menit, daya serap air 157,28%, rendemen 95,33%, hardness 77,2 g, densitas kamba 0,48 g/ml, nilai kecerahan (L*) 43,13, kemerahan (a*) 2,33, dan kekuningan (b*) 8,43                                                                                      Sorghum grain has the potential to substitute rice as a staple food due to the similarity of their nutritional composition. However, the cooking time of sorghum grain is quite long. Instant sorghum is developed to shorten cooking time and to extend shelf life. The freezing temperature and duration are critical stages in the manufacture of instant sorghum. The study aimed to observe the effect of freezing temperature and duration on the characteristics of instant sorghum. The study followed the Randomized block design (RBD), two factors: freezing temperatures (-4, -12, and -20 °C) and freezing durations (12, 18, and 24 h). Freezing temperature and time significantly affected the chemical and physical characteristics of instant sorghum. The freezing temperature of -20 °C and freezing duration of 24 h made up the best treatment. The best instant sorghum contained moisture 61.62%, ash 0.18%, protein 5.40%, fat 2.27%, carbohydrate 30.53%. It had rehydration time 4.18 min, water absorption 157.28%, yield 95.33%, hardness 77.2 g, bulk density 0.48 g/ml, brightness value (L*) 43.13, redness (a*) 2.33, and yellowness (b*) 8.43  

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