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Purnama Darmadji

Fakultas Teknologi Pertanian, Universitas Gadjah Mada

Author-ID : 2871516

Agriculture, Biological Sciences & Forestry

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Articles

Penggunaan Starter Untuk Meningkatkan Mutu dan Keamanan Dendeng Basah Purnama Darmadji
agriTECH Vol 10, No 4 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sifat-sifat microbiologis dendeng giling segar yang dipersiapkan dengan fermentasi dengan starter (Pediococcus pentosaceus, Lactobacillus plantarum. dan Mrcrococcus Sp.) dipelajari selama inkubasi pada suhu 30°C dan penyimpanan pada suhu 5°C. Nilai pH dendeng segar yang diperlakukan dengan starter menurun sesuai dengan peningkatan pertumbuhan bakteri asam laktat selama inkubasi. Proses fermentasi dengan bakteri asam laktat sangat berpengaruh pada pertumbuhan bakteri perusak seperti Micrococci, Staphylococci, bakteri gram negatif dan bakteri coli. Nilai penghambatan terhadap bakteri perusak pada akhir inkubasi selama 24 jam mencapai 90%, namun starter Micrococcus sp. Tidak menunjukkan penghambatan yang nyala terhadap bakteri perusak, Dendeng giling basah dengan fermentasi bakteri asam laktat, selama 16 jam inkubasi menunjukkan penurunan pH menjadi 5,2 dan pertumbuhan bakteri asam laktat mencapai 108 per gram sample. Apabila dendeng basah langsung disimpan pada suhu 5°C penghambatan terhadap gram negative bacteria nampak nyala pada akhir penyimpanan 5 hart.

Aktivitas Antibakteri Asap Cair yang Diproduksi Dari Bermacam-Macam Limbah Pertanian Purnama Darmadji
agriTECH Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Liquid smokes were produced from several dry agricultural wastes by pyrolysis at 400°C followed by condensation. The condensates were subjected to investigation of antimicrobial activity against some spoilage and pathogenic bacterias normally occuring on meat. The liquid smokes contained phenol and carbonyl ranging from 2.11 - 3.50% and 9.3 -17.8%, respectively, and had pH values ranging from 2.8 - 3.1. The antimicrobial activities were high against Staphylococcus aureus, Bacillus subtilis, Escherichia cold, Pseudomonas fluorescens and naturally occuring meat flora.

Produksi Asap Rempah Cair dari Limbah Padat Rempah dengan Cara Pirolisa Purnama Darmadji; Supriyadi Supriyadi; Chusnul Hidayat
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The new product liquid of moke from solid wastes of spices were produced by pyro 'zation for development the extraction process. The research materials were solid wastes from distillation of spices. Pyrolization process was carried at 150, 200, 250 and 300°C for 30 minutes each process. The products were evaluated for antimycrobial and antioxidation activities as well as sensory qualities. The results indicated that antimycrobial activities of the spices liquid smokes from "Eugeria" leaf and "Zingiber" increased with an increasing of pyrolization temperature while spices liquid smoke from "Citronella" leaf was higher at 150°C and decreased with increasing temperature. The antioxidation activities of spices liquid smokes were varied depended on pyrolization temperatures. The flavor of spices were dominant at 150°C pyrolization, and have a moderate mixed flavor of spices and smoke at 200°C pyrolization

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