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AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN
Published by Universitas Widya Mataram
ISSN : 25483757     EISSN : 26207508     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Agrotech Journal with registered number ISSN 2548-3757 (print) and ISSN 2620-7508 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology. This journal is published by Faculty of Food Technology, Universitas Widya Mataram, Yogyakarta.
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Articles 5 Documents
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Search results for , issue "Vol 2, No 1 (2017): Agrotech" : 5 Documents clear
MASALAH GIZI DAN PERAN GIZI SEIMBANG Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1093.101 KB) | DOI: 10.37631/agrotech.v2i1.12

Abstract

Good nutrition will be consistent with good health. In the clinical symptoms of malnutrition is the body's growth and not normal development. Nutritional status was the final result of the various factors that may relate to one anothers. Therefore, understanding how the nutrient problems should be the basis for a strategy for the prevention and mitigation. The nutritional status is directly influenced by two things, the adequacy of nutrient intake to meet the needs of the body and the infection status of a person, mutually influential, so fixing one of them is not going to fix the state of the other. The guidelines of balanced nutrition was the best solution in Indonesia visualized in Tumpeng of balanced nutrition. Data of nutritional health status and nutrition-related non-communicable diseases of data obtained from the Health Research by the Ministry of Health, 2010 and micronutrient status data, especially iron deficiency anemia status. The agreement of the World Food Conference in Rome in 1992 set of recommendations to all countries, particularly developing countries to replace the slogan-based "Basic Four" to "Nutrition Guide for Balanced Diet". This emphasis is based on the fact that developing countries have to face the double burden of nutrition problems (malnutrition and over nutrition). Principle slogan "Nutrition Guide for Balanced Diet": consumption daily diet should contain nutrients in the type and amount (portion) that fits the needs of each individual or age group. Consumption of food with this pattern should pay attention to four basic principles, namely: Diversity of food; Regular physical activity and measurable; personal and environmental hygiene are maintained; and monitor or maintain weight is always ideal.
OPTIMASI EKSTRAKSI DAN PENENTUAN KANDUNGAN KATEKIN DALAM TEH HIJAU (Camellia sinensis) MENGGUNAKAN METODA HPLC sudjatini, Sudjatini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.283 KB) | DOI: 10.37631/agrotech.v2i1.8

Abstract

 This research was designed to determine the optimum period extraction time for catechin green tea using boiling water and ethyl acetate as a solubilizing agent, whereas the composition and the content of catechin green tea were measured using High Performance Liquid Chromatography (HPLC). A single factor experiment design was used. The period extraction time of green tea using boiling water and ethyl acetate were 5, 20, 35 and 60 minutes. The proportion of green tea at the extraction process was 1:15 (weight/volume). The extraction process using boiling water was done twice to get the maximum extracted catechin yield. The extracted catechin of green tea were, therefore, compared with epi-catechin as standard solution. The research’s results show that the optimum period for extraction time of green tea using boiling water and ethyl acetate were 35 and 20 minutes, respectively. The extracted green tea using boiling water was 41.39 % of its dry weight, and those extracted green tea contained catechin as high as 60.62-61.78 %. Catechin compound in green tea residues extracted using ethyl acetate was 5.31 % from 58.35 % the total green tea residues. The composition of catechin in the first boiling water extraction, the second boiling water extraction and pressure extraction consisted of epigallocatechin (EGC), epigallocatechin-gallat (EGCG), epicatechin (EC) and epicatechin-gallat (ECG). ECG was only found in green tea residue extracted using ethyl acetate. The total catechin compound in green tea extracted using boiling water and ethyl acetate was 27.73 % of dry weight, consisted of EGC, EGCG, EC and ECG were 14.74, 1.73, 8,35 and 2.91 % of green tea dry weight, respectively
DAYA TERIMA KONSUMEN TERHADAP BAKPAO YANG DIPERKAYA SIFAT FUNGSIOAL SERAT DAN ANTIOKSIDAN BERBASIS DAUN KELOR (Moringa oleifera) Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (821.483 KB) | DOI: 10.37631/agrotech.v2i1.9

Abstract

The research was designed to determine the effect of substitution of Moringa leaves to the level of consumer acceptance of  bun product and nutrient content. This research uses a completely randomized design (CRD) with single consisted Moringa leaf flour substitution (0%, 5%, 10%, 15%, 20%), each treatment replicated 3 times. Data were analyzed using analysis of variance (ANOVA), if there was a difference between the treatment, it would analyze with Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. The addition of Moringa leaf affect the organoleptic properties of bun product, the color of the bun was green, tasted moringa leaves, while the texture of buns increases softly. Based on organoleptic parameters, then the addition of Moringa leaves are preferred by the panelists was the addition of Moringa leaves as much as 10% with a score of 3.85, Reseda (3.3), a rather tasted the leaves of Moringa (3.35), soft texture (3.85 ), 36.78% water, 0.09% chlorophyll, fiber 14.98%, and 43.48% antioxidant activity. 
MANFAAT KESEHATAN BAKTERI ASAM LAKTAT Purwandhani, Siti Nur
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v2i1.10

Abstract

Lactic acid bacteria has potential as health-supporting agent because of its role as probiotic that has capability to grow in gastrointestinal tract, and its metabolites/cell components that have health benefits. Health benefits of lactic acid bacteria include balancing intestinal microflora so it can play a role in treating diarrhea, preventing cancer, lowering serum cholesterol, treating lactose intolerant, and preventing constipation. In terms of nutritional value, lactic acid bacteria is capable of increasing the biological value of milk protein, synthesizing vitamin B, inhibiting antinutrient compound, inhibiting toxins production, and producing antimicrobial substances. Examples of lactic acid bacteria strain that can be used as a probiotic are Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.
OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK Suladra, Made
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1022.206 KB) | DOI: 10.37631/agrotech.v2i1.11

Abstract

The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.

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