JURNAL TEKNOLOGI PERTANIAN

VOL 11, NO. 1, APRIL 2010, ISSN 1411 – 5131 HAL. 1 - 70

No Uraian Hal
1 Kristalisasi Pelarut Suhu Rendah pada Pembuatan Konsentrat Vitamin E
dari Distilat Asam Lemak Minyak Sawit: Kajian Jenis Pelarut 1 - 10

(Kgs. Ahmadi)
2 Studi Aktivitas Antioksidan Bekatul dan Susu Skim Terfermentasi Bakteri
Asam Laktat Probiotik (Lactobacilus plantarum J2 dan Lactobacilus casei) 11-17

(Elok Zubaidah, Nawa Aldina, dan Fithri Choirun Nisa)

3 Ekstraksi Pewarna Merah Cair Alami Berantioksidan dari Kelopak Bunga
Rosella (Hibiscus sabdariffa L) dan Aplikasinya pada Produk Pangan 18-26

(Lailatul Isnaini)
4 Studi Daging Ayam Bangkai: Perubahan Organoleptik dan Pola
Pertumbuhan Bakteri 27-36

(Ratna Yulistiani)
5 Optimasi Kristalisasi Urea pada Pembuatan Konsentrat Asam Lemak -3
dari Minyak Hasil Samping Penepungan Ikan Lemuru (Sardinella 37-46
longiceps)

(Teti Estiasih)
6 Penerapan Logika Fuzzy pada Penilaian Mutu Susu Segar
47 - 53
(Imam Santoso, Susinggih Wijana, dan Widya Hari Pratiwi)
7 Evaluasi Pemasok Ikan Kakap Merah Berdasarka Vendor Performance
Indicator (VPI) dengan Metode Analytical Hierarchy Process (AHP)(Studi 54 – 61
Kasus pada PT. Inti Luhur Fuja Abadi)

(Siti Asmaul Mustaniroh, Sri Maryani Santoso, dan Etyka Dwi Oktora)
8 Pengembangan Model Antrian pada Stasiun Timbangan Tebu di PG Pandjie
Situbondo 62 - 70

(Isti Purwaningsih, Usman Effendi, dan Muhammad Rizqi)

 KRISTALISASI PELARUT SUHU RENDAH PADA PEMBUATAN KONSENTRAT
VITAMIN E DARI DISTILAT ASAM LEMAK MINYAK SAWIT:
KAJIAN JENIS PELARUT

Low Temperature Crystallization for Vitamin E Concentrate Preparation

from Palm Fatty Acid Distillate: Study on Solvent Type

Kgs. Ahmadi
Jurusan Teknologi Industri Pertanian – Fakultas Pertanian
Universitas Tribhuwana Tunggadewi

ABSTRACT

Palm Fatti Acid Distillate (PFAD) is one source of natural vitamin E enrich with
tocotrienol. This research aimed to aplly low temperature solvent crystallyzation in vitamin E
concentrate preparation from PFAD. The advantage of this method is simple and low
temperature use. The crystallized PFAD fraction was unsaponifiable fraction from
saponification process. The elucidated factor was solvent type. The result showed that PFASD
contained vitamin E comprised of  tocopherol and , ,  tocotrienol and the major
component was fatty acids. The saponification process decreased free fatty acid content and
increased vitamin E concentration. The solvent type affected the characteristic of vitamin E
concentrate including the concentration of vitamin E, antioxidant activity, free fatty acids
content, and yield. The most suitable solvent was hexane due to its non polar characteristic.

Keywords: low temperature crystallization, vitamin E concentrate, palm fatty acid distillate
STUDI AKTIVITAS ANTIOKSIDAN BEKATUL DAN SUSU SKIM TERFERMENTASI
BAKTERI ASAM LAKTAT PROBIOTIK
(Lactobacillus plantarum J2 DAN Lactobacillus casei).

Study on Antioxidant Activity of Fermented Rice Bran and Skim Milk

by Probiotic Lactic Acid Bacteria
(Lactobacillus plantarum J2 and Lactobacillus casei)

Elok Zubaidah, Nawa Aldina, dan Fithri Choirun Nisa

Jurusan Teknologi Hasil Pertanian – Fak. Teknologi Pertanian – Universitas Brawijaya

ABSTRACT

Rice bran is a by product from rice milling that contains more than 20% of dietary fiber,
mostly composed of insoluble fibers. Rice bran also contains antioxidants in high level such as
tocopherol, tocotrienol, oryzanol and phenolic. More than 1% of these phenolic antioxidants
are covalent bounded with insoluble fibers in rice bran that lowers the bioavailability of
phenolic. To increase the bioavailability of phenolic antioxidants, microorganisms such as LAB
(probiotic) that can produce enzyme to degrade fibers are used. In this research skimmed milk
is also used to compare the antioxidant activity in milk based and rice bran based probiotic
products.
Randomized Block Design was used with 2 factors, type of substrats in 2 level (rice bran
and skimmed milk) and type of isolates in 2 level (L. plantarum J2 and L. casei). The resulted
data then were analyzed using ANOVA (α=5%) and differential test BNT (α=5%).
The results of this experiment showed that indigenous probiotic isolate L. plantarum J2
was more effective to increase the antioxidant activity compared to L. casei in fermented rice
bran. It was because L. plantarum J2 could degrade fibers and increase bioavailability of
phenolic antioksidant within 12 hours fermentation. The best treatment was fermented rice
bran media with indigenous isolate L. plantarum J2. The best treatment had caharacteristics as
followed: LAB total amount of 3.68.1011 cfu/ml, total acid of 1.053%, pH of 3.93, insoluble fiber
content of 1.20%, total of phenolic cintent of 52.07 ppm, and antioxidant activity of 88.86%.

Keywords: indigenous LAB isolate, rice bran, total phenolic, antioxidant activity
 EKSTRAKSI PEWARNA MERAH CAIR ALAMI BERANTIOKSIDAN
DARI KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L)
DAN APLIKASINYA PADA PRODUK PANGAN

The Extraction of Natural Liquid Red Colorant Containing Antioxidant from Rosella
(Hibiscus sabdarrifa L) Calyx and Its Aplication in Food Products

Lailatul Isnaini

Balai Pengkajian Teknologi Pertanian – Jawa Timur

ABSTRACT

This experiment was aimed to determine the optimum proportion of rosella calyx : water
and extraction temperature on the physicochemical characteristics including antioxidant
activity of the pigment extract. Finally, the research was also aimed to determine the possibility
to use roselle extract as food colorant in some products. This experiment consisted of two steps.
The first step was extracting colorant of rosella calyx using factorial Completely Randomized
Design. The first factor was the proportion of rosella calyx and water consisted of three levels
(1:3, 1:5, 1:7 (b/v)). The second factor was extraction temperature consisted of three levels
(40°C, 50°C, 60°C). The combination of those treatments was conducted in triplicate. The
second step was the application of rosella extract in certain type of food products (mangkuk
cake, lapis cake, agar pudding, and syrup).
The result showed that the best treatment was obtained from the ratio of rosella
calyx:water 1:3 (b/v) and extraction temperature 40°C. The treatment significantly affected 5%)
the total acid content, pH, total anthocyanin content, antioxidant activity, yield, color (L+, a*).
The best treatment gave physical and chemical characteristic of the extract of rosella calyx as
follow total anthocyanin content of 19.092 mg/100 ml, antioxidant activity of 53.68%, total acid
of 1.26%, pH of 2.23, yield of 55.88%, lightness of 26.23, and redness of 32.88. While the best
treatment based on sensory evaluation of food product using rosella calyx as a colorant extract
was agar pudding.

Keywords: rosella calyx, antioxidant, natural liquid colorant, extraction

 STUDI DAGING AYAM BANGKAI:
PERUBAHAN ORGANOLEPTIK DAN POLA PERTUMBUHAN BAKTERI

Study of Un-slaughtered Chicken Carcass: Organoleptic Changes and Bacterial Growth

Pattern

Ratna Yulistiani

Jurusan Teknologi Pangan FTI – UPN “Veteran” Jatim,

ABSTRACT

Un-slaughtered chicken are haram to consume but still exist according to economic
motivation of some people. Un-slaughtered chicken are still available in the market due to
mortality during chicken growth also in transportation before slaughtering. Un-slaughtered
chicken have different characteristics to fresh chicken carcass such as green stomach color,
meanwhile it is very difficult to differentiate organoleptically as if the un-slaughtered chicken
were processed directly. The purpose of the study was to define the difference between fresh
chicken carcass and un-slaughtered chicken carcass through organoleptic detection including
color, smell, and texture of chicken carcass after refrigerating, freezing, boiling, frying and
without treatment. Also it was aimed to detect early deterioration test by Postma, bacterial
growth pattern, and identify the dominant bacteria. The result showed that there was no
organoleptically difference between fresh and un-slaughtered chicken carcass after 0, 1, and 2
hours refrigeration, freezing, boiling, frying, and without treatment. Bacterial growth pattern
in the fresh and un-slaughtered chicken carcass were almost similar after 1 hour storage.
There was different bacterial growth pattern. The un-slaughtered chicken carcass deteriorated
faster. Two, 3, and 4 hours stored un-slaughtered chicken carcass had higher number of
bacteria and faster bacterial growth. Escherichia coli dan Staphylococcus aureus were the
most common bacteria in un-slaughtered chicken carcass.

Keywords: un-slaughtered chicken carcass, organoleptic changes, bacterial growth pattern

 OPTIMASI KRISTALISASI UREA PADA PEMBUATAN KONSENTRAT ASAM
LEMAK -3 DARI MINYAK HASIL SAMPING PENEPUNGAN IKAN LEMURU
(Sardinella longiceps)

Urea Crystallization Optimization of Oil from Lemuru

(Sardinella longiceps) Meal Processing by Product for
Concentrate ω-3 Fatty Acids Preparation

Teti Estiasih
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRACT

Oil from lemuru meal processing by product is a potential and an abundant source of ω-3
fatty acids. This oil can be processed to be ω-3 fatty acids concentrate. Urea crystallization is a
method for producing high content of ω-3 fatty acids concentrate. Production of ω-3 fatty acids
concentrate from lemuru oil was optimized. Central composite design of response surface
method was employed as experimental design with two variables, urea-to-fatty acids ratio and
crystallization time toward response of EPA+DHA content. The result showed that quadratic
regression model was suitable to explain the interaction between both variables toward
response of EPA+DHA content whereas urea-to-fatty acids ratio was optimum at 2.59:1 and
crystallization time was optimum at 24 hours 18 minute. EPA+DHA content of ω-3 fatty acids
concentrate in optimum condition was verified and showed the value was 57.90%, recovery
yield was 34.7%, which was increased 2.51 times compared to original lemuru fish oil.
Optimum ω-3 fatty acids concentrate quality met the International Association of Fish Meal
Manufacturer (IFOMA) standard except for copper concentration.

Keywords: optimization, oil from lemuru meal processing by product, urea crystallization,
EPA+ DHA content
 PENERAPAN LOGIKA FUZZY
PADA PENILAIAN MUTU SUSU SEGAR

The Application of Fuzzy Logic for Quality Assessment of Fresh Milk

Imam Santoso, Susinggih Wijana, dan Widya Hari Pratiwi

Jurusan Teknologi Industri Pertanian-Fakultas Teknologi Pertanian

Universitas Brawijaya

ABSTRACT

The quality assessment of raw material fresh milk in PT XXX was carried out
organoleptically, physico-chemically, and microbiologically. The assessment included some
variables and determinations of parameter as main problem. The aims of this study were to
determine quality parameter for assessing with fuzzy logic to increase accuracy of fresh milk
quality. The analytical method used was Fuzzy Inference System Mamdani with Matlab
program. The stage was carried out such as: variable appointment and forming of fuzzy set,
appointment of membership function, appointment of fuzzy rule, and defuzzyfication to get the
output in the form of numeral of domain of fuzzy set. As a result, quality assessment of fresh
milk with fuzzy logic consisted of 6 variables, were color, taste, odor, pH, protein, and the
resazurin. The range of this quality assessment was 1-9, that 9 was the highest value. The
result of analysis with fuzzy logic showed that the best defuzzyfication method was MOM (Mean
of Maximum). Parameter of quality assessment with fuzzy logic for accepted fresh milk was 5.5
to 9, and below that value fresh milk will be rejected or returned to supplier.

Keywords: fuzzy logic, quality assessment, fresh milk

 EVALUASI PEMASOK IKAN KAKAP MERAH
BERDASARKAN VENDOR PERFORMANCE INDICATOR (VPI)
DENGAN METODE ANALYTICAL HIERARCHY PROCESS (AHP)
(STUDI KASUS PADA PT INTI LUHUR FUJA ABADI)

Red Snapper Fish Supplier Analysis Based on Vendor Perfomance Indicator with Analytical
Hierarchi Process

Siti Asmaul Mustaniroh, Sri Maryani Santoso, dan Etyka Dwi Oktora

Jurusan Teknologi Industri Pertanian-Fakultas Teknologi Pertanian

Universitas Brawijaya

ABSTRACT

PT. Inti Luhur Fuja Abadi is one company that specializes in freezing fish. The role of suppliers
to increase performance production is well known. This factory has some problems i.e. delivery
delay of raw material, low fish quality, and bad response. Evaluation is needed to determine
good performance of supply. The aim of this study is to evaluate the performance of suppliers
based on VPI with AHP method. The performance evaluation conducted in 6 red snapper
suppliers. The results showed that the suitability of raw material sensory quality to company
quality standard and the ability to supply the red snapper with consistent quality had the
greatest weight value of 34%. Other VPI showed the price of the suitability of suppliers to
company standard of 13.44%, price fluctuation of 2.56%, time of the arrival of 5.85%,
flexibility in delivery schedule of 0.72%, delivery accuracy of 2.43%, response to complaints of
5.88%, and response to demand changes of 1.12%. Supplier performance rating based on
performance evaluations was respectively Supplier A (25.08%), Supplier C (21.3%), Supplier E
(17.43%), Supplier B (15.06%), Supplier D (11.01%), and Supplier F (10.25%).

Keywords: supplier, Vendor Performance Indicator, Analytical Hierarchy Process

 PENGEMBANGAN MODEL ANTRIAN PADA
STASIUN TIMBANGAN TEBU DI PG PANDJIE SITUBONDO

Cane-Scale Queuing System Modelling at PG Pandjie Situbondo

Isti Purwaningsih, Usman Effendi, dan Muhammad Rizqi

Jurusan Teknologi Industri Pertanian Fakultas Teknologi Pertanian

Universitas Brawijaya

ABSTRACT

Research was aimed to develop the cane-scale queuing system at PG Pandjie, Situbondo,
and to find good solution to fix the waiting line problem. Based on this research the queuing
model that used in cane scale is (M/M/1):( FIFO/∞/∞) with arrival rate (λ) 84 truck/hour,
service rate (µ) 39 truck/hour, and average waiting time in the system is 7 hours and 3 minutes.
To improve this system performance, there are 3 alternative, first alternative is to decrease the
service time. Therefore, the service rate will increase to 45 trucks per hour. This alternative
will decrease average waiting time in the system to 5 hours 45 minutes. Second alternative is to
add a service facility. This alternative will decrease average waiting time to 47 minutes. Third
alternative is combining the first alternative and second alternative. Average waiting time in the
system decreases until 11 minutes if this alternative is implemented. Based on utility factor and
probability, costumer must wait. The best alternative to solve the waiting line problem in cane
scale station is third alternative. This is due to this alternative has utility factor that equal than
1 and the probability for costumer to wait is smaller than the other alternative.

Keywords: cane-scale station queuing system, modelling, utility factor