JURNAL TEKNOLOGI PERTANIAN

VOL 7, NO. 2, AGUSTUS 2006 ISSN 1411 – 5131 HAL. 71 – 141

No Uraian Hal
1 Pengaruh Perbandingan Kedelai : Air pada Proses Ekstraksi terhadap 71-77
Ekstraktabilitas Padatan, Protein, dan Kalsium Kedelai serta Rasio
Fraksi Protein 7s/11s (Effect of Water : Bean Ratio during Extraction
Process on Solid, Protein, and Calcium Extractability on Ratio of
7s/11s Protein Fraction)

(Sudarminto Setyo Yuwono dan Tri Susanto)

2 Desain Sistem Informasi Komoditas Hortikultura Berbasis SMS(Short 78-88
Message Service) di Sub Terminal Agribisnis Mantung Pujon (A Design
of SMS (Short Massage Service) Based Horticultural Information System
for Sub Agribusiness Terminal Mantung, Malang)

(Ika Atsari Dewi, Sucipto dan Aunur Rofiq Mulyarto)

3 Pengembangan Pangan Probiotik Berbasis Bekatul (Development 89-95
Probiotic Food Based on Rice Bran)

(Elok Zubaidah)
4 Karakterisasi Parsial Ekstrak Kasar Enzim Protease dari Bacillus 96-105
amyloliquefaciens Nrrl B-14396 (Partial Characterization of Crude
Protease Extracted from Bacillus amyloliquefaciens Nrrl B-14396)

(Novita Wijayanti, Kamarul Arief, Fithri Choirunisa dan Untung

Murdiyatmo)
5 Pengaruh Kandungan Air Tanah dan Putaran Bajak Rotary terhadap 106-112
Karakteristik Tanah Terbajak (The Influence of Soil Moisture and
Rotation Speed of Rotary Tiller on the Characteristics of Tilt Soil)

(Ruslan Wirosoedarmo)
6 Pembuatan Bubuk Sari Buah Tomat (Licopersicon esculentum Mill.) 113-119
dengan Metode “Foam-Mat Drying” (Processing Tomato Powder
(Licopersicon esculentum Mill.) by Foam-Mat Drying)

(Elmi Kamsiati)
7 Studi Komposisi Asam Amino dan Mikroflora pada Wadi Ikan Betok 120-126
(Studies of Amino Acid Component and Microflora in Climbing Perch
Wadi)

(Rita Khairina dan Iin Khusnul Khotimah)

8 Definisi Numerik Jaringan Drainase dan Daerah Pengaliran Sungai dari 127-134
Model Elevasi Digital untuk Model Hidrologi (Numerical Definition of
Drainage Network and River Basin Area in Digital Elevation Model for
Hydrological Modelling)

(Akhmad Adi Sulianto dan Tunggul Sutan Haji)

9 Analisis Aspek Pemasaran dalam Pengembangan Usaha Tahu Takwa 135-141
(Market Analysis to Improve the Performance of Business on Tofu
“TAKWA’ Industry in Kediri)

(Siti Asmaul M, Susinggih Wijana dan Nasrul Nastain)

 PENGARUH PERBANDINGAN KEDELAI:AIR PADA PROSES EKSTRAKSI
TERHADAP EKSTRAKTABILITAS PADATAN, PROTEIN, DAN KALSIUM
KEDELAI SERTA RASIO FRAKSI PROTEIN 7S/11S

Effect of Water:Bean Ratio during Extraction Process on Solid, Protein, and Calcium
Extractability and on Ratio of 7S/11S Protein Fraction

Sudarminto Setyo Yuwono dan Tri Susanto

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

ABSTRACT

Water: bean ratio has an important role during extraction process in tofu industries. This
factor determines yield and textural properties of tofu. The aim of the research was to evaluate
the role of water: bean ratio on soymilk characteristics and to determine the extractability of
solids, protein, and calcium.
It was shown that the increase amount of water, from water to bean ratio of 10:1 to 30:1,
reduced the total solids, protein and calcium content of soymilk, however, increased the total
extracted solids, protein and calcium in the range of 53,53% - 68,44%, 73,08% - 83,21%, and
23,38% - 38,44%, respectively. Such an increase also resulted in the increase of 7S/11S
globulin ratio, from 0,232 to 0,259.

Key words: soybean, water:bean ratio, globulin 7S/11S

 DESAIN SISTEM INFORMASI KOMODITAS HORTIKULTURA BERBASIS SMS
(SHORT MESSAGE SERVICE) DI SUB TERMINAL AGRIBISNIS MANTUNG PUJON

A Design of SMS (Short Massage Service) Based Horticultural Information System for Sub
Agribusiness Terminal Mantung, Malang

Ika Atsari Dewi1) Sucipto2) Aunur Rofiq Mulyarto2)

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

ABSTRACT

The objective of this research was to set up the SMS based agricultural commodities
information system that run well and provide accurate and speedy information at a reasonably
low cost, particularly for horticultural products marketed at Sub Agribusiness Terminal (STA)
Mantung Agribis Center in Malang Regency. The Agribusiness information outputs consist of
suppliers, sale transactions, buyers, purchasing transactions, and commodities information. The
required data were Government, Suppliers, and Buyers. The system users would be Suppliers,
buyers, Managers of Agribusiness Terminals, Sub Agribusiness Terminal and main markets,
and related government and private bodies.
A descriptive-analytical method, so-called the prototyping approach, was chosen. The
research was started in two main stages, first, an identification of users’ needs and a
development of a system prototype that covered the conceptual design, architecture design, and
program implementation (coding). The architecture of the design consisted of data base,
process, user interface, and network design. The software employed were Gammu, Firebird 1.5,
SMS Demon and Delphi 7.0. The hardware required include the Auto Respond SMS application,
a compute set equipped with a GSM modem, and a GSM network.
The information in the developed system, however, was not real time since the data was
first collected from the sources, then the collected data was input and processed. Therefore,
there will be a time delay, depending on the time to execute this sequence. The results indicated
that the developed system was able to provide users the relevance information within 15-30
seconds at a cost of not more than regular SMS charge.

Key words: SMS-based horticultural information system

 PENGEMBANGAN PANGAN PROBIOTIK BERBASIS BEKATUL

Development Probiotic Food Based on Rice Brand

Elok Zubaidah

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

ABSTRACT

Rice bran is one of the sources of bioactive components and is therefore a good raw
material for functional food. It contains inositol, ferulat acid, fitosterol, orizanol, tocotrienol,
cholin, and fibre and considered as nutraceutical food. A rice bran-based functional food may
be developed by fermenting it in combination with milk using probiotic, such as L. casei.
A randomized block design research was performed to determine the best ratio of skim milk
to rice bran in the making of rice bran-based fermented drink. The ratios of the skim milk to rice
bran evaluated were 12:0, 8:4, 4:8, and 0:12 respectively. The experiment was made in a
triplicate.
The results showed that the ratio of skim milk to rice bran significantly affect on the
viability and antimicrobial activity of L.casei during fermentation process. The highest viability
and antimicrobial activity was found on the fermentation medium which contained rice bran
only. The fermented product contained L. casei at a level of 2,9x109 cfu/ml, a total acidity of
1,003% and pH 4,267. It was found that the antimicrobial activity was 0.245, measured as a
turbidity value.

Key word: Rice bran, Fermented milk, Lactobacillus casei

 KARAKTERISASI PARSIAL EKSTRAK KASAR ENZIM PROTEASE DARI Bacillus
amyloliquefaciens NRRL B-14396

Partial Characterization of Crude Protease Extracted from Bacillus amyloliquefaciens

NRRL B-14396

Novita W1)., K. Arief 1), F.C. Nisa1), dan U. Murdiyatmo2)

1)
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
2)
Pusat Penelitian Pabrik Gula Indonesia

ABSTRACT

This research was aimed to determine the characteristics of crude proteases extracted from
Bacillus amyloliquefaciens NRRL B-14396, namely the stability of enzyme during storage at low
temperature, the optimum pH and temperature, kinetic constants (Vm and Km) and some
inhibitors and activators that influence the enzyme activity and to evaluate the stability of
enzyme during storage at low temperature.
The results showed that the stability of protease extracted from Bacillus amyloliquefaciens
NRRL B-14396 decreased with time when stored at 4oC. It was found two classes of protease,
i.e. the one with an optimum pH of 7.5, classified as the neutral protease, and that with the
optimum pH of 9.0, known as alkaline protease. The activity levels of the neutral and alkaline
proteases were 0.475 Unit/ml and 0.410 Unit/ml, respectively. The optimum temperature was
50oC, at which the activity level was of 0.516 Unit/ml. Ca2+ ion functions as a stabilizer whereas
Zn2+ and Fe2+ ions as activators. The addition Mg2+ ion, SDS, and EDTA inhibited the activity.
The respective values of Km and Vm of the neutral protease were 0.167% and 0.633 Unit/ml,
while those values of the alkaline protease were 0.661% and 0.924 Unit/ml.

Key words: characterization, protease, Bacillus amyloliquefaciens.

 PENGARUH KANDUNGAN AIR TANAH DAN PUTARAN BAJAK ROTARY
TERHADAP KARAKTERISTIK TANAH TERBAJAK

The Influence of Soil Moisture and Rotation Speed of Rotary Tiller

On The Characteristics of Tilt Soil

Ruslan Wirosoedarmo1)
1)
Staf Pengajar Jurusan Teknik Pertanian FTP, Universitas Brawijaya, Malang

ABSTRACT

The aim of this research was to find out the best soil tilt as affected by the moisture content
of the soil and rotation speed of rotary tiller. A randomized block design experiment was
conducted at Balai Benih Induk Palawija, Bedali Lawang, Malang Regency, from October 2002
until January 2003, in three replicates. The measurements were carried out on the tilt soil i.e.
the tillage depth and mean weight diameter, the porosity and bulk density of soil, surface
roughness of soil, penetration resistance of soil and shear strength of soil.
The results indicated that both, the moisture content of soil as well as the rotation speed of
the rotary tiller and their interactions significantly affects the above-mentioned parameters. The
best tilt soil was found on the use of the rotary tiller at 90 rpm on the soil having moisture
content plastic limit of 1.0 and the tillage was carried in two times.

Key words: Rotary tiller, moisture content, rotary speed, plastic limit
 PEMBUATAN BUBUK SARI BUAH TOMAT (Licopersicon esculentum Mill.)
DENGAN METODE “FOAM-MAT DRYING”

Processing Tomato Powder (Licopersicon esculentum Mill.)

By “Foam-Mat Drying”

Elmi Kamsiati1)
1)
Staf Peneliti Balai Pengakjian Teknologi Pertanian Kalimantan Tengah

ABSTRACT

The aim of the research on processing of tomato powder (Licopersicon esculentum Mill.) by
means of ”foam-mat drying” were to investigate the effect of foaming agents on physical-
chemical characteristics of tomato powder. Egg white (0; 2; 5 % b/b) combined with Tween 80
( 0; 0,2; 0,5 % b/b) was used as the foaming agents.
The results showed that the increase of egg white concentration very significantly increased
the levels of vitamin C, pH, yield and water vapor reabsorbs ion, but reduced the titratable
acidity. Whereas the increase of Tween 80 concentration very significantly increased the
vitamin C content, water vapor re-absorbsion and the dispersion stability.
The tomato powder with best characteristics was produced by the use of egg white only
(2%) as the foaming agent. The yield obtained was 17.8% and contained 2.22% moisture,
68.05% total sugar, 5.50% titratable acidity, pH 3.75 and vitamin C of 77,77 mg. 10-2 g-1. The
respective water vapour reabsorbsion and dispersion stability of the product were 2.72% and
83.22%.

Key words: tomato powder, foam-mat drying, foaming agent

STUDI KOMPOSISI ASAM AMINO DAN MIKROFLORA PADA WADI IKAN BETOK

Studies Of Amino Acid Component And Microflora In Climbing Perch Wadi

Rita Khairina dan Iin Khusnul Khotimah

Jurusan Pengolahan Hasil Perikanan Fakultas Perikanan

Universitas Lambung Mangkurat Banjarbaru

ABSTRACT

The research of microflora and amino acids component in climbing perch wadi had been
done. Aims of this research are to know amino acids composition in fresh fish and climbing
perch wadi; and to know kind of halofilic bacterial (until genus level) that have a role during
climbing perch wadi fermentation process. Wadi is tradisional fermentation product of fish
that have fish fermentation specific aroma with salty taste. Was the processes by dry pickling
in closed chamber with hight concentration salt (≥ 25% w/w). The result, arranged component
of amino acids in fresh climbing perch is the same of climbing perch wadi, but the
compositions are decreased during fermentation process. Isolation, characterization and
identification of bacterial were done, obtain three kinds of bacterial from Acinetobacter,
Enterobacteriaceae, and Brucella genus, and the dominant genus group is Acinetobacter.

Key words: microflora, amino acid component, wadi, climbing perch

 DEFINISI NUMERIK JARINGAN DRAINASE DAN DAERAH PENGALIRAN
SUNGAI DARI MODEL ELEVASI DIGITAL UNTUK MODEL HIDROLOGI

Numerical Definition of Drainage Network and River Basin Area in Digital Elevation Model
for Hydrological Modelling

A. Adi Sulianto dan Tunggul Sutan Haji

Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRACT

A set of computer program and algorithm for an automatic determination of drainage

network and River Basin Area (RBA) by means of a Digital Elevation Model (DEM) is
presented. The algorithms execute such tasks as DEM aggregation, identify and treatment of
depression, increase of flat area relief; determination of current direction; determination of
boundary of RBA and Sub-RBA, determination of River Basin Upstream Area and evaluation of
drainage network composition. A computer program was made using a software, known as the
Visual Basic. The aims of the development of the computer program and algoritms were to
quickly determine the properties value of current direction drainage network and Sub-RBA
based on the available DEM which may be further used in the development of water run-off
models, RBA discrete, or used for statistical analysis as well as to evaluate the topology of
drainage network. Result obtained from DEM evaluation were then selected and presented.
Such an approach may be applicable for studying hydrology and geomorphology.

Key Words: drainage network, river basin area, digital elevation model
 ANALISIS ASPEK PEMASARAN DALAM PENGEMBANGAN
USAHA TAHU TAKWA DI KEDIRI

Market Analysis to Improve the Performance of Business on Tofu “TAKWA’ Industry in

Kediri

Siti Asmaul M1), Susinggih Wijana1), Nasrul Nastain2)

1)
Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unibraw
2)
Alumni Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unibraw

ABSTRACT

TAKWA tofu is a kind of tofu which is very popular in Java and Kediri is well known as a
center of its industries. Such industries provide thousands of work places, and the annual
economic transaction related to the industries is estimated not less than 6.3 billions rupiah. This
research was focused to study aspects of marketing, particularly demand forecasting by means
of an estimation of total demand, a market stucture using a method knowns as the Structure-
Conduct-Performance (SCP), the use of marketing mix to evaluate the competition and
marketing strategy.The study was based on the data available from 5 small to medium scales
tofu industries in Kediri, from 2003 to 2006.
The results showed that the type of the market structure identified was a non-collutive and
monopolistic and the competition was based on the ability of producers to vary the types of the
products. The demand for the products was still promising and thus the business was feasible.
Therefore, based on the average business opportunity, the chance to increase the productivity
level as high as 25% up from the existing level is 88.84%. Moreover, based on the four P’s
(product, promotion, price and place), in order to increase the sales, it is advised that the
producers will be able to improve the quality and packaging of the product, to determine a
better range of price, to provide a better promotion and more outlets (retailers).

Keywords: Marketing analysis, tofu industry, sales