JURNAL TEKNOLOGI PERTANIAN

VOL 6, NO. 2, AGUSTUS 2005 ISSN 1411 – 5131 HAL. 143 – 211

No Uraian Hal
1 Studi Kasus Perencanaan Produksi Agregat Biskuit Marie pada
Suatu Perusahaan Biskuit di Malang (Aggregate Production
Planning of Marie Biscuit: A Case Study at a Biscuit Factory in
Malang)
143-151
(Endah Rahayu Lestari, Retno Astuti, dan Heny Mardiastutik)
2 Perbandingan Unjuk Kerja Antar Bahan Pengisi pada Menara
Pendingin Tipe Induced Counter Flow (Performance Comparison
of Cooling Tower Filler used in the Induced Counter Flow Type 152-162
Cooling Tower System)

(Yusuf Wibisono)
3 Sifat Fisikokimia dan Fungsional Pati Biji Kluwih (Artocarpus
communis G.Forst) (Physicochemical And Functional Properties
Of Starch From Breadnut (Artocarpus communis G.Forst) Seed) 163-169

(Sukatiningsih)
4 Studi Kasus Pengendalian Persediaan Kedelai Sebagai Bahan
Baku Utama Tahu “Takwa” Menggunakan Fixed Order Quantity
Discount (A Study on Inventory Control of Soybean as Raw
Material in “Takwa” Tofu Industry Using The Fixed Order
Quantity Method ) 170-179

(Wike Agustin Prima Dania, Usman Effendi, dan Irnia Nurika))

5 Perancangan dan Pengujian Alat Pengukur Suhu dan RH
Menggunakan Mikro Kontroler AT89C51 untuk Pengeringan
(Design and Performance Test of Relative Humidity and
Temperature Controlling Devices Using the Microcontroller
AT89C51 for Drying) 180-186

(Sumardi H.S., Bambang Dwi Argo, dan Dian Umniyati)

6 Pengaruh Penambahan Koro-Koroan Terhadap Sifat Fisik dan
Sensorik Flake Ubi Jalar (The Effects of Addition of Non-oil Seed
Legumes on Physical And Sensory Properties of Sweet Potato
Flake) 187-192

(Tamtarini dan Sih Yuwanti)

7 Pemanfaatan Minyak Goreng Bekas untuk Pembuatan Sabun:
Kajian Lama Penyabunan dan Konsentrasi Dekstrin (Utilization of
Used Frying Oil in the Making of Soap: Effect of Saponification
Time and Dextrin Concentrations) 193-202

(Susinggih Wijana, Siti Asmaul Mustaniroh, dan Indha

Wahyuningrum)
8 Kajian Cemaran Logam Timbal (Pb), Total Mikrobia dan E. coli 203-211
pada Kerang Darah (Anadara granosa) Segar yang Dipasarkan di
Kabupaten Sidoarjo (Determination of the Levels of Lead (Pb),
Total Microbes and E coli on Blood Cockles Marketed in The
Sidoarjo Regency)

(Alfa Yusuf Retyoadhi, Tri Susanto, Erryana Martati)

 STUDI KASUS PERENCANAAN PRODUKSI AGREGAT BISKUIT MARIE
PADA SUATU PERUSAHAAN BISKUIT DI MALANG

Aggregate Production Planning of Marie Biscuit:

A Case Study at a Biscuit Factory in Malang

Endah Rahayu Lestari1), Retno Astuti1), Heny Mardiastutik2)

1
Jurusan Teknologi Industri Pertanian, FTP, Universitas Brawijaya
2
Alumni Jurusan Teknologi Industri Pertanian, FTP, Universitas Brawijaya

ABSTRACT

The aim of this research were to forecast a weekly demand of marie biscuit in the
next 6 months and to determine the optimal production aggregate planning that
minimizes total cost. The planning, made for the period of August 2005 to January 2006,
was based on the previous weekly demand in the period from August 2004 until July 2005.
The demand of marie biscuit was forecasted using Winters’ for Additive Method that
produced the least mean square error and then the demand forecasting was obtained by
means of the Minitab for Windows Version 14. A weekly inventory and an aggregate
production were planned using the Dynamic Programming approach by means of
a computer software which was developed using the Delphi for Windows version 5.
The results showed that the highest demand was found in the forth week of
January 2006 (2,534 kg ) and the lowest one (2,394 kg) was predicted to occur in the first
week of August 2005. The weekly inventory level of the marie biscuit factory was between
185 kg to 225 kg in 24 weeks planning horizon. Overtime works would be necessary if the
demand exceed the maximum regular production capacity. However, in case of the
demand and the production quantity were lower than that of the regular production
capacity, an introduction of undertime cost in the first and third weeks of the planning
horizon would reduce the total cost by Rp 73,470 per week. The minimum total cost of the
aggregate marie biscuit production planning in 24 weeks planning horizon was Rp
96,602,174.

Key words: aggregate production planning, demand forecasting, Dynamic Programming

PERBANDINGAN UNJUK KERJA ANTAR BAHAN PENGISI PADA MENARA
PENDINGIN TIPE INDUCED COUNTER FLOW

Performance Comparison of Cooling Tower Filler Used in the Induced Counter Flow
Type Cooling Tower System

Yusuf Wibisono

Staf Pengajar Jurusan Teknik Pertanian, FTP – Unibraw

ABSTRACT

Appropriate postharvest handling of agricultural products is important to maintain

the quality. The objectives of the research were to design and to evaluate the performance
of cooling tower system, and to compare the characteristics of cooling tower filler i.e.
sponge stone and foam rubber sponge, respectively. The induced counter flow type
cooling tower was used in this experiment, equipped with a 90 cm height tank made up of
fibber glass. Each filler, either arranged in single or multi-layers, was in direct contact
with the water and air used as a media in the cooling process.
The results showed that the highest range was achieved by the use of a 5 layers foam
rubber sponges i.e. 3.2°C at an L/G Ratio of 2.567, maximum cooling power of 2690.6 W
and COP 12.9, at temperatures of 26.1°C (dry bulb) and 24.4°C (ambient),and ambient
RH of 87%. The dry bulb and wet bulb of the air inlet temperature were 25.5°C and
24.3°C, respectively, while the respective water inlet and outlet temperature 27.4°C and
24.2°C, at L/G ratio of 0.91-2.33 kJ/kg.°C.

Key words: induced counter flow, cooling tower, filler, range, L/G ratio
 SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI BIJI KLUWIH
(Artocarpus Communis G.Forst)

Physicochemical and Functional Properties

of Starch from Breadnut (Artocarpus communis G.Forst) Seed

Sukatiningsih

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

ABSTRACT
Basic information on chemical composition of Indonesian breadnut seed flour and
physicochemical as well functional properties of its starch is scarce and therefore the
product is still underutilized in industry. The objective of this research is to study the
chemical composition of breadnut seed and to evaluate some of the physicochemical and
functional properties of its starch for food processing.
The starch of the breadnut seed was extracted with brine at a various salt
concentration, i.e. 0%, 0.03%, and 0.1%. (w/v).
The results indicated that the dried seed of breadnut with moisture content of
10.835% was composed of protein (8.843%), 5.599% lipid, ash (1.499 %), 8.197 % crude
fiber, and carbohydrate (64.965 %). It also contains phenols at a level of 0.061 %. The
concentration of salt increased the yield, degree of whittenes, gelatinization temperature,
paste viscosity, swelling capacity increased with salt concentration, but the amylose
content was reduced. The starch granule was not affected by the salt concentration.

Key words : breadnut seed, starch, physicochemical properties.

 STUDI KASUS PENGENDALIAN PERSEDIAAN KEDELAI SEBAGAI BAHAN
BAKU UTAMA TAHU “TAKWA”
MENGGUNAKAN FIXED ORDER QUANTITY DISCOUNT

A Study on Inventory Control of Soybean as Raw Material in “Takwa” Tofu Industry

Using The Fixed Order Quantity Method

Wike Agustin Prima Dania, Usman Effendi, Irnia Nurika

Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian,

Universitas Brawijaya

ABSTRACT

An inventory control of raw material in an industry is important to minimize the total

cost. The objective of this research was to control the inventory of soybean as the main
raw material in a tofu industry using the Fixed Order Quantity Method. The method was
employed to determine the optimal quantity order, safety stock, reorder point, and to
optimize the total inventory cost. The calculations were made based on the available
records of the product demand of the previous year, and an estimation was performed for
the following year.
The results showed that the estimated cost associated with inventory for one year
ahead were Rp. 114,767,466.50 of purchasing cost, Rp. 114,794.38 of ordering cost,
Rp. 122,609.28 of holding cost and Rp. 186.05 of shortages cost. The respective optimal
values of quantity order, reorder point, and safety stock were 1,324.12 kg, 14.52 kg, and
43.92 kg, thus the total cost was Rp 115,005,056.20. The implementation of the method
was able to reduce the inventory cost by Rp. 286,595.72 in a year. The sensitivity analysis,
if the demand and price of soybean changes, showed that 10 % up or 10 % down of the
parameters would not likely affect the optimal quantity and inventory total cost.

Key words: inventory control, Fixed Order Quantity, cost, tofu industry
 PERANCANGAN DAN PENGUJIAN ALAT PENGUKUR SUHU DAN RH
MENGGUNAKAN MIKRO KONTROLER AT89C51 UNTUK PENGERINGAN

Design and Performance Test of Relative Humidity and Temperature Controlling

Devices Using the Micro controller AT89C51 for Drying

Sumardi H.S.1), Bambang Dwi Argo1) dan Dian Umniyati2)

1
Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Brawijaya
2
Alumni Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Unibraw Malang

ABSTRACT

The objectives of this research were to design and to produce relative humidity and
temperature controlling devices using the Micro controller AT89C51 hardware and to
control the heater performance of a dryer.
The works was carried out in three stages: designing, constructing and performance
testing of the devices. The associated apparatus includes the SHT 75 sensor, a keypad, an
LCD, and a driver relay. The “Assembler” language was used to develop a computer
software. The output of measurements of the product temperatures and relative
humidities of the air were used to control the heater and blower operation during drying.
The readings of the developed devices were compared with the ones using the
corresponding conventional apparatus.
The results showed that the devices works well for measurement of a set values of RH
and temperature. Compared with the conventional method, the difference in readings
were in the order of 0.07oC to 0.53oC (temperature) and 0.16 to 0.98% for RH in the
range of RH between 75 – 79%.

Key words: temperature and RH control, drying, Micro controller AT89C51, SHT75
sensor
 PENGARUH PENAMBAHAN KORO-KOROAN TERHADAP
SIFAT FISIK DAN SENSORIK FLAKE UBI JALAR

(The Effects of Addition of Non-Oilseed Legumes on Physical and Sensory Properties of

Sweet Potato Flake)

Tamtarini dan Sih Yuwanti

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

ABSTRACT

The utilization of sweet potato (Ipomea batatas) is still limited. Flake is chosen as
one of the diversification products of sweet potato. An addition of non-oily legumes is
expected to improve the protein content of the flake. However, such an addition will
eventually affect the characteristics of the flake, thus need to be evaluated.
Three kinds of non-oil seed legumes i.e.: Hyacinth bean (Lablab purpureus (L)
sweet), Jack bean (Canavalia ensiformis) and Lima bean (Phaseolus lunatus) were added
at a level of 20%, 25% and 30%, respectively.
The result showed that the kind of non-oilseed legumes influenced the degree of
water absorption and fragility of the flake, but did not influence the lightness. An addition
of Jack bean produced the highest degree of water absorption and the most fragile sweet
potato based flake. In term of the taste, color and texture of the flake consumed with milk,
however, an addition at a level of 20% of Lima bean seemed to be the most preferred
product that was the one with moderate levels of degree of water absorption and fragility.

Key words: Sweet potato, flake, non-oil seed legumes

 PEMANFAATAN MINYAK GORENG BEKAS UNTUK PEMBUATAN SABUN:
KAJIAN LAMA PENYABUNAN DAN KONSENTRASI DEKSTRIN

Utilization of Used Frying Oil in the Making of Soap:

Effect of Saponification Time and a Dextrin Concentration

Susinggih Wijana1), Siti Asmaul Mustaniroh1) dan Indha Wahyuningrum2)

1
Jurusan Teknologi Industri Pertanian, FTP, Universitas Brawijaya
2
Alumni Jurusan Teknologi Industri Pertanian, FTP, Universitas Brawijaya

ABSTRACT

The research was aimed to find out the best treatment in the making of soap from
used frying oil and to analyze its financial feasibility. A randomized factorial block
design was used in the experiment. The soap was made by saponifying at various length
of time (30; 45, and 60 minutes) and dextrin concentrations of 1 %; 2.5 %; 4 %
respectively.
The yields as well as some characteristics of the soap, namely moisture content, the
level of free alkali, pH, texture, and middle length of the foam were determined. A sensory
evaluation was also performed on the colour and texture of the soap. A financial analysis
was carried out to determine the values of Break Even Point (BEP), Payback Period, and
Return of Investment (ROI) on the manufacturing of the selected method of soap
production.
It was found that the best soap was obtained by applying a 30 minutes saponification
process combined with the use of 1% dextrin with the soap yield of 87.51% and having
the following characteristics: moisture content 7.31 %, free alkali content 0.1279 %, pH
10.4, the texture 0.0007 mm/g.sec., and the foam’s middle length of 2.15 cm. However,
the panelists tends to be like nor dislike to the colour and texture of the product. The
value of BEP is 50,387 units at a value of Rp.13,574,333.00, which was equivalent with a
production capacity of 45 kg/day. The respective values of Payback Period and ROI were
50 months (4 years and 2 months) and 18.49 %.

Key words: used frying oil, soap, saponification, dextrin

 KAJIAN CEMARAN LOGAM TIMBAL (PB), TOTAL MIKROBIA DAN E. Coli
PADA KERANG DARAH (Anadara granosa Linn) SEGAR
DI KABUPATEN SIDOARJO

Determination of The Levels of Lead (Pb), Total Microbes and E coli on Blood Cockles
Marketed in the Sidoarjo Regency

Alfa Yusuf Retyoadhi1, Tri Susanto2, Erryana Martati2

1
Alumni Jurusan THP FT Universitas Brawijaya
2
Jurusan THP FTP Universitas Brawijaya

ABSTRACT

Blood cockles (Anadara granosa Linn) has filter feeder properties, therefore they
may accumulate contaminants such as heavy metals and microorganisms in their flesh.
The purpose of this study is to determine the levels of Pb, total microorganisms and total
E. Coli of fresh blood cockles marketed in Sidoarjo regency. The samples were randomly
taken from the Cemandi Fishery Auction in the district of Sedati, Sidoarjo and Sidoarjo
Fishery Market. In each location, the samples was randomly obtained from three
different places. The levels of moisture, Pb, total microorganisms and total E. coli of the
samples were then determined.
The results showed that the Pb level of fresh blood cockles in Sidoarjo was 0,0153-
0,0523 ppm (at moisture content 75 %). Total microorganisms and E. coli of fresh blood
cockles were 3,03x103-20x103 cfu/g and 0,00-20 cfu/100g, respectively. The Pb and total
microorganism levels were lower than those of the Indonesia Quality Standard of
Agriculture Product and FDA standards. However, from the seven samples, three of
which contained total E Coli exceeding the one of the Indonesia Quality Standard of
Agriculture Product and FDA standards. Therefore, it is advised to cooked the blood
cockles properly before consumption.

Keyword : fresh blood cockles, Pb, total microorganism, E coli.