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Rachma Wikandari
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Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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INDONESIA
agriTECH
Published by Universitas Gadjah Mada
ISSN : 02160455     EISSN : 25273825     DOI : 10.22146/agritech
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol 17, No 3 (1997)" : 6 Documents clear
Pengaturan Waktu dan Teknik Pemanenan Buah Mangga Arumanis Yuniarti Yuniarti; Suhardjo Suhardjo
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1017.724 KB) | DOI: 10.22146/agritech.19332

Abstract

A study was conducted to determine the most suitable time and technique of harvesting to give sap free mango. The experiment was designed in a factorial randomized block with the first factor was time of harvesting (at 6.00, 8.00, 10.00, 12.00, 14.00 and 16.00 o' clock), while the second factor was technique of harvesting (cutting fruit stalk at the stalk-end, cutting fruit stalk using bamboo basket, cutting fruit stalk at abscission zone, at 1 cm above abscission zone, at 5 cm above abscission zone). Result showed that there was no interaction between time and technique of harvesting and the amount of sap coming out at the first five minutes after fruit stalk cutting. But separately, time or technique of harvesting influenced the amount of sap coming out. Harvesting at 6.00 and 8.00 o'clock gave the largest amount of sap which was significantly different compared to the other treatments. The most suitable time for harvesting was at 10.00 or here after. Technique of harvesting by cutting fruit stalk at abscission zone or at the above resulted the smallest sap amount which was significantly different compared to the others.
Pola Produksi Etilen, Respirasi, dan Sifat Sensoris Beberapa Buah Pada Kondisi Udara Terkendali Jumeri Jumeri; Suhardi Suhardi; Tranggono Tranggono
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2413.224 KB) | DOI: 10.22146/agritech.19333

Abstract

One method to prolong the selflife of fruit is to control the atmosphere at a low temperature. In This research, the composition of the standard atmosphere (CO2 : 02 : N2) was 0,03% : 21% : 78%, and the composition of the control atmosphere of CO2 : 02 : N2 were (0% : 10% : 90%), (0% : 5% : 95%), (5%, 10%, 85%), and (5% : 90%). The research goal was to detect athylene production using a spectometer photoacustic, respiration rate using a respirator, and determine the sensory of fruit. The Fruits used in the research are apple (Mains syvestris Mill.), mangosteen (Garcinia mangostana L.), guava (Psidium guajava), chico (Manilkara Zapota Linn), avocado (Persea americana Mill.), and banana (Musa paradisiaca). The final results of the research suggested that generally fruits in control atmospheres determine ethylene production and respiration rate are lower than standart. The sensory of fruit in the control atmosphere is the same, too. The quality of fruits is the control atmosphere combinated temperature 10°C was better than the standart. The control atmosphere with composition CO2 5%, 02 5%, N2 90% resulted the best quality fruit.
Model Perubahan Kadar Air Emping Selama dalam Kemasan Plastik Polipropelin B. Rahardjo; P. Setyowato; T. Wibowo
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1921.363 KB) | DOI: 10.22146/agritech.19334

Abstract

The objective of this study was to develop a mathematical model for predicting the moisture content of food chips during packaged by permeable plastic film. The mathematical model developed was based on water vapor migration trough permeable film, equilibrium moisture content and mass balances. Samples for the experiment were fried chips made from roasted, pounded flat and dried Gnetum gnemon seeds (emping) found around the city of Yogyakarta. The fried emping chips were packaged using polypropelin plastics. The packages of the fried chips were than stored in glass bottles. The relative humidities of the storage atmosphere inside the bottles were adjusted using salts such that their ranges were between 10% to 90%. The moisture content of the fried emping chips were observed for about twenty (20) days until they reach their equilibrium moisture contents. The results indicate that the model can be used quite well to predict the moisture content of fried chips during packaged in plastic film. However, for dried chip packages stored on atmospheric relative humidity higher than 70% the rate of the moisture content change tends to increase. The range of food moisture content stored under higher atmospheric relative humidity was wider than that stored on atmosphere with lower relative humidity. This wider range of moisture content change makes the model can not predict adequately the equilibrium moisture content by using a single moisture-humidity linear relationship. Estimation of the chip moisture content during storage using two linear relationships was better than that using a single linear relationship.
Sifat-Sifat Emping Melinjo Giling dengan Tambahan Bikarbonat dan Bisulfit Haryadi Haryadi; Supriyanto Supriyanto
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1153.814 KB) | DOI: 10.22146/agritech.19335

Abstract

Traditional preparation of 'emping melinjo' cracker is hard to develope for production using a high capacity processing machine, besides, the product quality is difficult to control. Effort has been made to solve the problem. Cut sheet `emping melinjo' cracker was made by roasting the `melinjo' nut, dehulling, boiling, grinding, sheet forming, cutting, and drying. NaC1 1.50%, bicarbonate (NaHCO3) ranging from 0.00-1.00%, and bisulfite (NaSO3) ranging from 0-600 ppm were added prior to sheet forming. The raw crackers were characterized for qualitative shelilife, and the fried products for degree of expansion, hygroscopicity, objective texture, and sensoric properties. The results indicated that the addition of NaC1 and NaHS03 gave slightly longer sheiflife. Addition of NaHCO3 resulted in increase in degree of expansion of the fried crackers, but addition of NaHCO3>0,75% caused decrease in cracker expansion after frying. Objective texture, crispness and hygroscopicity were correlated to the level of NaHCO3 addition (r=0.99, 0.99, and 0.98, respectively). The best fitted lines for prediction of objective texture, crispness, and hygroscopicity of the fried crackers were y=7,60-3,50x, y=2,72+1,61x, and y=0,62+0,19x. respectively, where x is the level of NaHCO3 addition. The cut sheet crackers appeared lighter in colour compared to the traditional product, but higher addition of NaHCO3 caused the products more yellowish, yet improved the taste and overall acceptability of the resultant fried crackers. At least addition of NaHCO3 0.50% made the fried crackers preferred by panelists.
Komposisi Serat Makanan Beberapa Fraksi Sosoh Beras E.Y. Purwani; D.S. Darmadjati; R. Sarini
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2125.045 KB) | DOI: 10.22146/agritech.19336

Abstract

Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-7.5% milling fraction I (FSI), 7.5-15% (FSII), 15-22.5%(FSIII), 22.5-30% (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber components, protein, lipid and ash. The distribution of dietary fiber components in the milling fraction varied within rice varieties. Most of hemicellulose, cellulose and lignin were distributed in 0-7.5% ESL FSI contained 12-17% hemicellulose, 7-9% cellulose and approximately 3% lignin. FS H contained 1-8% hemicellulose, 3-4% celulose and 0.8-2% lignin, while the FS HI, FS IV and milled rice contained less than 1% hemicellulose, cellulose and lignin. Most of pectic substance (310%) was distributed in FS III and FS IV. Protein content of FSI, II 111 and IV varied from 11% to 18%. The highest lipid content (more than 18%) was observed in the FS I. The fractions from the outer portion contained higher amount of ash.
Hasil Perikanan : Manfaat dan Keamanannya Serta Implikasinya Pada Kesehatan ; Tinjauan dari Sisi Teknologi Pengolahan dan Lingkungan Suwedo Hadiwiyoto
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5326.48 KB) | DOI: 10.22146/agritech.19337

Abstract

The benefits of fish and fish products are their high nutrition value, rich of minerals, vitamine A and D, and as a sources of n-3 polyunsaturated fatty acids. Consuming of fish products may ameliarate desorders involving thrombosis, blood pressure, arthritis, asthma, artherosclerosis, tumor growth, etc. However, uncontrolled handling and processing may result in negative impacts to health. Polycyclic aromatic hydrocarbon and aromatic hydrocarbon amine generally found in smoked fish are carcinogenic. Oxidation of lipid compounds may be enhanced during processing and storage and produce unhealthy substances. Some bacteris produce histamine from free histidine whereas growth of fungi produce mycotoxins could be found in dried fish products. Heavy metal and pestiside contained in fish are due to environmental contamination. Fish may also be contaminated by toxic algae and parasites such as tapeworms, flukes, and roundworms.

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