JURNAL TEKNOLOGI PERTANIAN

VOL 8, NO. 1, APRIL 2007, ISSN 1411 – 5131 HAL. 1 – 70

No Uraian Hal
1 Ekstraksi dan Karakterisasi Enzim Poligalakturonase Endojinus Pada
Pulp Biji Kakao (Extraction and Characterization of Endogenous 1-9
Polygalacturonase Enzyme in Cocoa Pulp)

(G.P. Ganda Putra, Harijono, Tri Susanto, Sri Kumalaningsih dan

Aulanni’am)
2 Pengaruh Proses Curing Terhadap Komposisi Daun Salam (Eugenia 10-18
polyantha Wight.), Profil Komponen dan Tingkat Kesukaan Ekstrak
Flavor Hasil Distilasi-Ekstraksi Simultan (Effect of Curing Process on
Composition of Indonesian Bay Leaf (Eugenia polyantha Wight.):
Components’ Profile and Preference of Flavor Extracted by
Simultaneous Distillation-Extraction Method

(Ni Made Wartini, Harijono, Tri Susanto, Rurini Retnowati, Yunianta)

3 Aplikasi Metode AHP (Analytical Hierarchy Process) dalam 19-25
Menganalisis Faktor-Faktor yang Mempengaruhi Mutu Bakso Ikan
Kemasan (Application of Analytical Hierarchy Process Method to
Analyze Factors that Determine The Quality of Packaged Fishballs)

(Ika Atsari Dewi dan Imam Santoso)

4 Perancangan Sistem Kendali Konveyor Menggunakan Mikrokontroler 26-34
AT89C51 untuk Sortasi Jeruk Manis (Citrus sinesis L.) Berbasis Citra
(Conveyor Control System Design using The AT86C51 Microcontroller
for Sorting of Sweet Orange (Citrus sinesis L.) based on Their Physical
Appearances

(Bambang Dwi Argo, Nova Yogantoro)

5 Desain Jaringan Irigasi Curah (Sprinkler Irrigation) pada Tanaman 35-45
Anggrek (Design of Sprinkler Irrigation for Orchids)

(Tunggal Afrillia, Evi Kurniati, Bambang Suharto)

6 Penerapan Jaringan Syaraf Tiruan untuk Peramalan Permintaan 46-54
Komoditas Karet di PT. Perkebunan Nusantara XII Surabaya
(Application of Artificial Neural Network System for Demand
Forecasting of Rubber Commodity RSS-1 Produced by an Indonesian
Government-Owned Company

(Imam Santoso, Usman Effendi, Cicik Fauziya)

7 Penerapan Peta Kendali X dan R pada Proses Filling Susu Pasteurisasi 55-60
di KUD “Dau” Malang (The Use of X - R Control Chart on The Filling
Process at A Particular Pasteurized Milk Industry In Malang)

(E.F Sri Maryani Santoso, Panji Deoranto, dan Dwi Mahfudiana)

8 Modifikasi Pati Beras Alami Dan Pati Hasil Pemutusan Rantai Cabang 61-70
Dengan Perlakuan Fisik / Kimia Untuk Meningkatkan Kadar Pati
Resisten (Native and Debranched Rice Starch Modification using
Physical or Chemical Treatment to Increase the Level of Resistant
Starch)

(Siti Narsito Wulan, Tri Dewanti Widyaningsih, dan Dian Kasseri)

 EKSTRAKSI DAN KARAKTERISASI ENZIM
POLIGALAKTURONASE ENDOJINUS PADA PULP BIJI KAKAO

Extraction and Characterization of

Endogenous Polygalacturonase Enzyme in Cocoa Pulp

G.P. Ganda Putra1), Harijono2), Tri Susanto2), Sri Kumalaningsih2)

dan Aulanni’am3)
1)
Staf Pengajar FTP, Universitas Udayana, Denpasar
2)
Staf Pengajar FTP, Universitas Brawijaya, Malang
3)
Staf Pengajar FMIPA, Universitas Brawijaya, Malang

ABSTRACT

Endogenous polygalacturonase (PG) enzymes in cocoa pulp have not been studied yet.
The research, aimed to extract and characterize endogenous PG enzymes in cocoa pulp, was
carried in two steps: (i) extraction of endogenous PG enzyme and (ii) enzyme characterization
i.e. enzyme activity assay and determination of enzymatic kinetics (Km and Vmax), molecular
weight (MW) by electrophoresis, and determination of its optimum temperature and pH.
The results showed that the characteristics of endogenous PG in cocoa pulp were as
followed: the relative activity of 4,58± 0,06 Units/ml, Vmax of 6,69 Units/ml, Km of 0,37 %, MW
was 32,84 and 63,58 kDa, and the combination of temperature and pH optimum were 42,5oC
and 4,6.

Key words: endogenous polygalacturonase (PG), cocoa pulp

 PENGARUH PROSES CURING TERHADAP KOMPOSISI DAUN SALAM (Eugenia
polyantha Wight.), PROFIL KOMPONEN DAN TINGKAT KESUKAAN EKSTRAK
FLAVOR HASIL DISTILASI-EKSTRAKSI SIMULTAN

Effect of Curing Process on Composition of Indonesian Bay Leaf (Eugenia polyantha

Wight.): Components’ Profile and Preference of Flavor Extracted by Simultaneous
Distillation-Extraction Method

Ni Made Wartini1), Harijono2), Tri Susanto2),

Rurini Retnowati3) dan Yunianta2)
1)
Staf Dosen FTP, Universitas Udayana, Denpasar
2)
Staf Dosen FTP, Universitas Brawijaya, Malang
3)
Staf Dosen FMIPA, Universitas Brawijaya, Malang

ABSTRACT

Bay leaves are widely used as flavouring in Indonesian cuisine, either in the form of
fresh ones or after naturally dried, known as curing process. The research was conducted to
determine the profile of components of the Indonesian cured bay leaves and to determine the
preference of its flavour extracted by simultaneous distillation-extraction method.
A randomized block design experiment was performed examining three levels of curing
time, namely 0, 2 and 4 days. The effects of curing on the change of weight, moisture content,
colour, and components profile of the bay leaves were evaluated. The flavour components from
all samples were isolated by simultaneous distillation-extraction method. The hedonic scale
scoring was used to evaluate the preference of the flavour of the extract.
It was found that the curing process substantially reduced the weight and moisture content,
as well as the colour of the leaves. A total of 27, 33 and 23 compounds were resulted from
flavour extract of 0, 2, 4 days cured bay leaves, respectively. The flavour extracts from 0 and 2
days cured bay leaves showed no difference in the preference test.

Key words: curing, flavour, bay leaf.

 APLIKASI METODE AHP (ANALYTICAL HIERARCHY PROCESS) DALAM
MENGANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI
MUTU BAKSO IKAN KEMASAN

Application of Analytical Hierarchy Process Method to Analyze Factors that Determine the
Quality of Packaged Fishballs

Ika Atsari Dewi 1) Imam Santoso 2)

1)
Mahasiswa Pasca Sarjana, Jurusan Teknologi Industri Pertanian, PPS UB
2)
Dosen Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian UB

ABSTRACT

Fishballs increase its popularity recently in Indonesia, following the previously known
product which is made up of meat, the meatballs. Fishballs are now mass produced and may be
found in both modern and traditional markets. Like other products, the consistency of the
fishballs quality needs to be established and maintained to meet the market demand. The
objective of this study was to analyze factors determining the quality of packaged fishballs.
Factors considered to determine its quality are the raw materials, production process, the
products’ chemical and organoleptic characteristics, as well as its packaging and storage. The
Analytical Hierarchy Process (AHP) method and the Criterium Decision Plus software were
used in the study.
The results indicated that the quality of flour and mixing process were the most influencing
factors to the quality of the packaged fishballs made up of a certain fish species. The protein
content and the colour of the fishballs may be used as good indicators of the product quality.
The use of flexible film and low temperature were likely the best condition for storage of the
packaged fishballs.

Keywords: fishballs, Analytical Hierarchy Process, quality

 PERANCANGAN SISTEM KENDALI KONVEYOR
MENGGUNAKAN MIKROKONTROLER AT89C51 UNTUK SORTASI JERUK
MANIS (Citrus sinesis L.) BERBASIS CITRA

Conveyor Control System Design Using the AT86C51 Microcontroller for Sorting of Sweet
Orange (Citrus sinesis L.) Based on Their Physical Appearances

Bambang Dwi Argo1), Nova Yogantoro2)

1) Staf pengajar Jurusan Teknik Pertanian, FTP Universitas Brawijaya, Malang

2) Alumni Jurusan Teknik Pertanian, FTP universitas Brawijaya, Malang

ABSTRACT

Considering the plantation area and annual production, orange is the third most important
commodity after banana and mango. Orange from harvesting has variety maturity and
dimension so that needs sorting. Manual sorting cannot yield election of quality maximally.
The use of automated mechanical sorting for agricultural produces is expected not only to
eliminate boring and time consuming jobs, but also to reduce cost by minimizing of labors. This
particular research was conducted to develop and to test a conveyor controller system using a
PC equipped with the AT89C51 microcontroller, as an automated mechanical sorting system
for mandarin oranges. The fruit was put on the running conveyor at which the image was
recorded and then input to the developed system. The fruits classification was based on their
physical appearances.
The developed system consisted of two main parts: the mechanical subsystem, i.e. a
conveyor which was equipped with the classification mechanism and the electronics subsystems,
i.e. the AT 89C51 microcontroller that serially connected with a PC, functioned as the main
controlling unit.
Test results showed that the position control system worked according to the previous
expectation. The average conveyor slip was 6.87 % resulted from the V-belt transmission. The
precision of the halted fruit under the imaging unit was greatly influenced by the positioning of
the light sensors, rotation of motor, and the position of the imaging camera. The average
capacity of the system based on the imaging analysis time and the motor rotation were 213
fruits/hour (43.07%) and 442 fruits/hour (89.41%), respectively. They were lower than the ideal
capacity of 495 fruits/hour.

Key words: Mandarin Oranges, Sorting, AT89C51 Microcontroller

 DESAIN JARINGAN IRIGASI CURAH (SPRINKLER IRRIGATION)
PADA TANAMAN ANGGREK

Design of Sprinkler Irrigation for Orchids

Evi Kurniati1), Bambang Suharto1), Tunggal Afrillia2)

1)
Staf Pengajar Jurusan Keteknikan Pertanian, FTP-UB
2)
Alumni Jurusan Keteknikan Pertanian, FTP-UB

ABSTRACT

The export of orchids increased from about US$ 3 million in 1999 to US$ 4,1 million in
2002. An improvement in any aspects of its culture techniques is important to increase its
productivity. One of the techniques need to develop is related to the irrigation system. The
research was conducted to develop a sprinkle type irrigation system for Cattelya orchids of 6-7
years old, cultured in Batu, Malang. The system was then designed, constructed and tested.
It was found that, the daily water requirement of this particular orchid was 0.12 L.
Based on the water requirement, the irrigation system was designed and constructed. At a
design level, the measurements showed that the daily discharges of the sprinkle, lateral pipe
and main pipe were 0.49 L, 4.88 L and 24.37 L respectively. The total head loss resulted from
the sprinklers, lateral pipe, main pipe, 90 angles and joints was 2.46 x 10-4 m, at a total head of
pump of 10.00024631 m. The results of the performance tests on the constructed system showed
that the discharge levels were lower than that at the designed level. It was probably due to the
pump efficiency which was recorded as low as 29.31%. It was found that at 25 Psi, the water
sprayed diameter was 0.8 m, with the respective values of the uniformity coefficient, uniformity
distribution, PELQ and AELQ were 88.76%, 57.87%, 10.53% and 8.53%. The total cost needed
for the irrigation system was 4,197.22 rupiahs/m2.

Key words: design, sprinkler irrigation, orchid

PENERAPAN JARINGAN SYARAF TIRUAN UNTUK PERAMALAN PERMINTAAN
KOMODITAS KARET DI
PT. PERKEBUNAN NUSANTARA XII SURABAYA

Application of Artificial Neural Network System for Demand Forecasting of Rubber

Commodity Rss-1 Produced by an Indonesian Government-Owned Company

Imam Santoso1), Usman Effendi1), Cicik Fauziya2)

1)
Staf Pengajar Jurusan Teknologi Industri Pertanian, FTP, Universitas Brawijaya
2)
Alumni Jurusan Teknologi Industri Pertanian, FTP, Universitas Brawijaya

ABSTRACT

Artificial neural network (ANN) system, an information computing processor, is

developed to resemble the natural biological neural network system. Like the biological one, the
ANN system is able to learn, store, and process or to interpret the new data input based on the
previous set of values. Therefore the ANN system may be used as a tool for forecasting. This
research was run to forecast demand on the rubber commodity, RSS-1, produced by an
Indonesian government-owned estate company. The ANN system was modeled as a multilayer
feed forward network by means of a back propagation as a learning algorithm. A sigmoid
function was used as the activating function, whereas the learning rate (lr), momentum (mc),
and maximum epochs 100.000 were added to accelerate the learning process.
The training results showed the developed ANN system worked very well. There
network operated on the structure of 2-5-4-1 with the respective value of lr = 0.01 and mc =
0.9. This structure was able to recognize the causal design between the demand, the price and
stocks of RSS-1 rubber at the company by rationality of network learning results, known as
MSE, at a level of 0.69%.

Keyword: Artificial neural network, demand forecasting, rubber

 PENERAPAN PETA KENDALI X DAN R PADA PROSES FILLING SUSU
PASTEURISASI DI KUD “DAU” MALANG

The Use of X - R Control Chart on The Filling Process at A Particular Pasteurized Milk
Industry in Malang

E.F Sri Maryani Santoso1), Panji Deoranto1), dan Dwi Mahfudiana2)

1)
Staf Pengajar Jurusan Teknologi Industri Pertanian, FTP-UB
2)
Mahasiswa Alumni Jurusan Teknologi Industri Pertanian, FTP-UB

ABSTRACT

The purposes of this research were to develop an X - R control chart of the filling process
in a particular pasteurized milk industry in order to improve the performance of the process.
Based on the data of the milk volume filled in the container, the X - R control chart of the
filling process was developed. It was found that an average volume ( X ) was 143.88 ml; and
the respective values of UCL X and LCL X were 147.74 ml and 140.52ml, with an average
volume range ( R ) of 5.83 ml; UCLR = 12.30 ml; and LCLR = 0. The chart showed that the
center line and limits of the X control exceeded the predetermined value of 140 ± 5 ml, with
the average volume of 143.88 ml, which was above the set value of volume 140 ml. The value of
Cp was 0.66 (less than 1,00) and the Kane performance index, CPK = 0,15 which was equal to
the CPU. It means that the operation of the filling process was under its capacity. Since the
filling machine used was a semi automatic one, to reduce the excessive filling may be carried
out either by upgrading operator or machinery performances.

Key word: control chart, filling process, pasteurized milk

 MODIFIKASI PATI BERAS ALAMI DAN PATI HASIL PEMUTUSAN RANTAI
CABANG DENGAN PERLAKUAN FISIK / KIMIA UNTUK MENINGKATKAN
KADAR PATI RESISTEN

Native and Debranched Rice Starch Modification Using

Physical or Chemical Treatment to Increase the Level of Resistant Starch

Siti Narsito Wulan, Tri Dewanti Widyaningsih, dan Dian Kasseri

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya.

ABSTRACT

Resistant starch, dietary fibres compound, is carbohydrate that escape from human
digestion system, therefore it has potential health benefits. A study on resistance starch of the
native and debranched starches, obtained from rice, which were further treated with physical or
chemical treatment has been conducted. The extracted rice starch was first enzymatic
debranched by means of bacterial pullulanase. The debranched starch was then treated further
either by autoclaving, extrusion cooking or chemically cross-linking. The native starch was also
undergone similar physical or chemical treatments.
The results showed that the treated debranched-starch contained a higher level of
resistant starch than that of the native starch treated with the similar treatment. The cross
linked debranched-starch was the best one and it contained 8.45% moisture, 3.19% ash,
85.44% starch and 3.67% resistant starch. The respective initial gelatinization temperature,
gelatinization temperature and maximum viscosity of the modified starch were 79.3oC, 89.6oC
and 1478 AU.

Key word: resistant starch, enzymatic debranching, physical or chemical modification