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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 525 Documents
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Optimation of avocado fruit added on the ice cream product of coconut milk Wijana, Susinggih; Effendi, Usman; Setiati, Elis
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Avocado fruit is perishable product, therefore to prolong a self live product have to processing applied. One of product a suitable to be done of avocado fruit is processing to ice cream, because this product had a high content of lipid as contain in avocado fruit. The avocado substitution on ice cream product, another as diversification product also to decrease the milk content which do not preferred by most of Indonesia people which have a characteristic of lactose intolerance. The aim of this study is to find out the best composition of ice cream made from substitution of avocado fruit, and then can be yielded the high quality of ice cream product. The result shows that addition of 20% avocado fruit can be improve the ice cream quality, by the moisture content of 36.77%, protein 1.60%, lipid 23.53%, thawing 62.62 minutes, taste value 5.35 (preferred), color 5.75 (preferred), aroma 5.65 (preferred) and texture value of 6.34 (very preferred).   Keywords: avocado fruit, optimation, ice cream and coconut milk
Studi Penggunaan Proporsi Tepung (Sorgum Ketan dengan Beras Ketan) dan Tingkat Kepekatan Santan yang Berbeda Terhadap Kualitas Kue Semprong Harijono, Harijono; Susanto, W. H.; Ismet, F.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Kue semprong is one of popular traditional snack foods of Indonesia. The research is performed to examine the effect of substitution of waxy rice flour with that of waxy sorghum (Sorgum bicolor Moench) and the solid concentration of coconut milk on the quality attributes of kue semprong. A random1zed block design experiment was performed employing two factors i.e. ratio of waxy sorghum flour (w.s.f.) to the waxy rice flour (w.r.f) and the total solid content of coconut milk. Two levels of ratio (wsf : wrf) were examined 1 : 3 and 1 : 1, and three different total solid contents of coconut milk, namely 23.93%; 17.04% and 11.42% respectively. The experiment was run in triplicates. The results indicated that the best quality kue semprong was obtained by applying ratio of wsf : wrf of 1 : 3 and the coconut milk total solid content of 23.93%. The product contains (% wb) water 1.83, ash 1.18, protein 7.44, fat 7.32 and crude fiber 1.78 respectively. The respective values of breaking force, bulk density and water absorption index were 0.69 kg/cm2; 5.79 ml/g and 12.47 %wb. The sensory evaluation indicated that in terms of the color, appearance, crispiness and taste, the product was well accepted. It was also shown that the product quality was similar to that which was produced using 100% wrf (no substitution).   Keywords: kue semprong, traditional snack food, waxy rice flour, waxy sorghum flour
Financial Analysis of Irrigation Method Using Micro sprayer Application for Paddy Field Tobacco (Nicotiana tabaccum) on Madura Kurniati, Evi
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tobacco farming supported 70-80% of yearly farmer’s income. Irrigation system application to tobacco was to reduced worker and  increased the efficiency of water use so could reach the quality and quantity of tobacco. As a new technology, it was expensive so that financial analysis is needed in order to know the feasibility of the technology. There were no influenced from watering method application to tobacco’s productivity, quality index and farmer’s income, but gave an influenced to tobacco’s quality (Sugar/Nicotine ratio). The financial analysis showed that Micro sprayer Irrigation were not feasible to be applied on paddy field tobacco on Madura because the NPV was under zero and the B/C ratio was under 1.   Keywords: micro sprayer, irrigation method, tobacco
Evaluation Irrigation Institution Aspect in Rice Farming System on Banjarbaru, South Kalimantan Mustaniroh, Siti Asmaul
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research is designed to evaluated institution aspect of irrigation in rice farming system. Methods of analysis use indicator value  about physical condition (irrigation and drainage facilities), personal, treatment of irrigation system, and organization (P3A, PTGA). The result from analysis that condition in area is not good but enough to increase useful of water in area. For optimize of production  rice farming system, developer of project must control  irrigation system, so can be rehabilitate of irrigation and drainage facilities.Key words : evaluation, institution aspect of irrigation 
Utilization Possibility of Cacao Fruit Shell (Theobroma cacao, L) as A Source of Natural Pigment (- Carotene) Wulan, Siti Narsito
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The possibility to utilize cacao fruit shell as a source of natural pigment was studied.  The study included quantitative and qualitative aspects. Quantitative   analysis to determine the optimum condition of pigment extraction was done by varying the materials (fresh and dried cacao fruit shell), the concentrations of ethanol as a solvent (75%, 85% and 95%) and the ratios between cacao fruit shell and ethanol (1:1, 1:2, and 1:3).  The highest concentration pigment extract (as mg b carotene/g material) was given by these conditions:  fresh cacao fruit shell, ethanol concentration 95% and the ratio 1:3. Qualitative analysis to determine the heat stability of the pigment extract was done by heat treatment in vary temperatures and time exposures (70°C, 80°C, 90°C and 100°C  for  15, 30, 45 and 60 minutes).  Pigment degradation was detected by measuring the absorbance in l 435 nm with spectrophotometer analysis.  Pigment degradation was detected in all temperatures during 30 minutes heat treatment.  Pigment was also unstable in acid and basic conditions (pH 3, 4, 5, 8 and 9) but stable in neutral condition (pH 7).  Degradation was occurred when H2O2 (oxidator) and  Na2S2O3 (reductor) were added to the pigment extract. Keywords: cacao fruit shell, natural pigment, b- Carotene
Study of the Characteristic of Artificial Dryer for Vanilla Processing S., Sumardi H.; Rakhmadiono, S.; Sinawang, T. A.
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Vanilla processing has four main steps: withering, sweating, drying and aging.   Quite often, sweating and drying becomes obstacle to farmers; while the most affecting step to vanilla quality is drying.  The aim of this research is to find out the characteristic and efficiency of vanilla dryer.Basic computation in this research is using 2000 kgs vanilla 88.73% moisture content and being sweated at 40oC every 5 hour each day for 6 days to reach 83.4% moisture content.  After that it is dried at 50oC every 5 hour/day for 6 days to reach 30%.Fuel consumption is as much as 0.5 kg/h so the total heat energy yielded by fuel combustion (LHV) is 1,506,122.80 kJ.  The energy is used to heat the drying room as much as 332,927.41 kJ.  The heating energy is used for material drying as much as 256,855.06 kJ,  thus the total energy efficiency of the artificial dryer for vanilla processing is 22.10% and drying efficiency is 17.05%.Keywords: vanilla fruit, artificial dryer
Optimation on Addition of Maize Sprout Extract to Improve the Quality and Taste of Soyghurt Intended for Dietetic Food of Ones with Coronary Heart Disease Sukardi, Sukardi; Patulungan, M. Hindun; Purwaningsih, Isti
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to determine the optimal level of addition of maize sprout extract to improve the nutritional and the sensory characteristics of soyghurt intended for dietetic food of ones with coronary heart diseases. The experiment is carried out in a completely randomized design.  Six levels of maize sprout extract i.e. 0 %, 10 %, 20 %, 30 %, 40 % and 50 % respectively, were added to soymilk.  Parameters observed include fat, protein, N-amino content, protein quality (Protein Score and % Net Dietary Protein Efficiency), and the sensory characteristic, viscosity, taste, aroma and color of the soyghurt produced. The result showed  that an addition of maize sprout extract at a level of 30 % to soymilk is found to be an optimum one to produce good quality soyghurt.  It will reduce the fat content from 1.43 % to 0.82 %, but increase the level of unsaturated fatty acid of the soyghurt.  It also result in the reduction of the protein of the formula from 5.67 % to 4.44 % and increase of  N-amino from 1120 ppm to 1290 ppm.  The improved formula soyghurt contains 0.82 % fat, 4.44 % protein, 1290 ppm N-amino, 51.98 Protein Score and Net Dietary Protein Efficiency of 7.25 %, and it is still considered to be acceptable in terms of viscosity, taste, aroma and color.   Keywords: soyghurt, maize sprout, dietetic food
The Effect of Water Supply System and the Thickness of Spon Buried on Water to Chinese Cabbage Growth (Brassica juncea) on Aqua Culture Method Wirosoedarmo, Ruslan; W., J. Bambang Rahadi; Ermayanti, Dita
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Aqua culture, as a part of hydroponics system, is cultivation on water as medium. The water has important role not only as nutrition source but also as root growth medium replaced soil function. One of the water supply system on it culture is sub irrigation, pumped regularly and nutrition solute on. Styrofoam perforated in a special distance, according to planting distance use for hold the plants. In every hole of Styrofoam, spon use to help roots absorb nutrition on irrigation water optimally.The research aimed to studying the effect of water supply system, the thickness of spon buried on water to Chinese cabbage growth and their interaction. Randomized block design employed with 3 replicates. Treatments carried out were water supply system (continue and flooding) and the thickness of spon buried on water (1cm, 2 cm and 3 cm).The result showed 1 cm thickness of spon buried on water significantly effect to Chinese cabbage height i.e. 8,795 cm, it is the highest result. The lowest result is 7,82 cm for 3 cm thickness of spon buried on water treatment. There is no interaction of two treatments to the amount of leaves, width of leaves and length of roots.Keywords: Chinese cabbage growth, water supply system, aqua culture 
P and Q Models of Material Inventory Control Systems on Snack Production in Traditional Snack Company Malang Pulungan, M. Hindun; Sukardi, Sukardi; Rofida, Siti
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

In the company, materials inventory control system show the supply of materials repeatedly occurs but the demand of materials dependently on the rate of productions.  Refer on this condition, statistic method used for materials inventory control, i.e. P and Q model. They are determines the quantity the time of ordering materials to minimize total inventory cost.The Q model parameter comprises of ordering materials quantity, ordering time, and buying price.  The changes of Q model parameter to 90% affect on optimum ordering quantity but it is not change the model. On P model the changes of quantity of ordering materials to 90% influence to maximum inventory but it is not change the model. The changes on ordering time and buying price didn’t affect to rate of maximum inventory nor to change the model.On Q and P model application, the broken materials rate only depend on the weight of bowl and the shrink of materials weight, so it is important to investigate broken chemically pattern of materials when storage time. In addition, application of both models based on constant rate production capacity, so it is important too, to investigate materials inventory model if the company widened or production capacity increased.Keywords: P and Q model, material inventory control  system, snack production
Production of Nata from Wastewater of Tofu (Whey): Study on Sucrose and Mungbean Sprout Extract Addition Nisa, Fithri Choirun; H., Hani R.; Wastono, Tri; Baskoro, B.; Moestijanto, Moestijanto
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Nata, as the alternative high fiber food, was produced from coconut water and pineapple. Wastewater of tofu (whey), that became the environmental problem, has potency as the material of nata production.The objective of this study was making use of the tofu waste water (whey) potency as the alternative material to produce nata, by studying nutrition component addition, that was sucrose as carbon source and mungbean sprout extract as nitrogen source. The sucrose addition with five treatments, i.e. 0; 2,5; 5,0; 7,5; and 10,0 g / 200 whey and mungbean sprout extract addition with four treatments, i.e. 0; 0,1; 0,3; and 0,5 (ml / 200 ml whey), with incubation time 14 days, at temperature 283oC.The analysis was comprised of material analysis and product analysis. Material analysis included protein, carbohydrate, total solid content, and acidity analysis, and product analysis include weight and thickness of nata analysis. Results showed that the best product was obtained from sucrose and mungbean sprout extract addition 20 g / 200 ml whey and 0,5 ml / 200 ml whey, respectively, with 23,79 g weight and 6,5 mm thickness.Keywords: tofu wastewater, nata, fiber food

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