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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 5 Documents
 1 
Search results for , issue "Vol 18, No 3 (1998)" : 5 Documents clear
Cloning of Lab Gene Encoding Bacteriocin From Pediococcus acidilactici Fil Into Escherichia coli DH5a Sebastian Margono; Agus Wijaya; Endang S. Rahayu
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2546.156 KB) | DOI: 10.22146/agritech.22493

Abstract

Pediococcus acidilactici F11 is able to inhibit the growth of related species of enterobacteriaceae by secreting bacteriocin. Effort to increase bacteriocin production by transforming lab gene encoding bacteriocin from P. acidilactici Fl 1 into E. colt DH5a was carried out. Plasmid pPAF11 (encoding bacteriocin from P. acidilactici F11) and p13C19 as vector which were double-digested with Madill and BamHI, ligated, and transformed into E. colt DH5a. White colonies, as indicator of transformant, were picked up and grown in LB-broth medium containing ampicilin. Test ability of the transformant in expressing lab gene was done by heating the supernatant of the transformant at 95-98° C for 15 minutes and determining its inhibition against Enterococcus faecalis as bacterial indicator. Location of lab gene was confirmed by analyzing recombinant plasmid and curing plasmid using acrydine orange. Analysis of the plasmid carried by transformant revealed that plasmid size was similar to that of P. acidilatici. This led to a suggestion that the plasmid was a shuttle plasmid.
Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai Nordiansyah Firahmi; Sutardi Sutardi; Haryadi Haryadi
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3315.018 KB) | DOI: 10.22146/agritech.22498

Abstract

Antioxidative activity of peanut butter made from peanut roasted at various temperatures and times and at different level of peeling were studied. Dry fresh peanut of different level of peeling, Lei) whole, shelled d hulled samples were roasted at 150 , 160 , 170 , and 180 C for 30, 45, .60, and 75 min. The roasted samples were freed from the shell and hull and then ground to pass a 0.2 mm screen. The resulted peanut butters were characterized for their oxidative ittibition by incorporating them into oleic acid and kept at 60 C for 24, 48, and 72 hr, and then the peroxide values were followed. Lower peroxide value reflected higher antioxidative activity. The antioxidative activity was expressed as the ability of the butter to inhibit oxidation of oleic acid. Peroxide value of the kept oleic acid increased tremendously, while those of the mixtures of oleic and the butters made from peanut of various treatment after keeping for 24 hr showed no difference from each other. After kept for 48 hr the difference in peroxide value of the mixtures was again not found. Keeping for 72 hr resulted in significantly difference in the values. The butter made from roasted; shelled peanut showed higher antioxidative activity (62,62%) than that obtained from roasting of unshelled peanut did (62,22%). Excluding peanut hull in grinding roasted peanut to produce butter gave lower activity (62,27%) than grinding of roasted peanut along with the hull did (64,56%). Increase in temperature and roasting time resulted in increase in the activity. From the various temperature the highest antioxidative activity was shown by the butter made from peanut roasted at 180 C (64,90%) and the lowest value was resulted from the roasting at 150 C (61,46%). While from the various roasting times, the lowest activity was given by roasting of peanut for 75 min (67,03%) and the lowest value resulted from roasting for 30 min (58,43%)
Substitusi Beras dengan Jagung pada Pembuatan Lempeng Gendar dengan Cara yang Disederhanakan Ag. Pamudji Rahardjo; Haryadi Haryadi
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3166.311 KB) | DOI: 10.22146/agritech.22500

Abstract

Traditional rice crackers (lempeng gendar) were prepared by a simplified processing method involving milling of rice, mixing of the flour with boiled water and traditional alkaline salt and NaCI, steaming of the dough on trays, cooling, slicing, drying, and finally frying. The raw material was varied by adding corn flour to the rice (IR-36 and IR-42) flours to get the proportions of 100, 75, 50, 25% and 0 % (100% corn flour). Higher amilose content of the flours (IR-42 rice 15.1%, IR-36 18.4%, and corn 26.8%) gave higher moisture content of the raw rice crackers produced by the simplified method, smaller expansion of the fried product with a consequence of smaller higroscopicity, but resulted in poorer crispiness. Rice crackers made from IR-36 rice flour substituted with 0r75% corn flour, and those made from IR-42 rice flour substituted with 0-50% showed significantly no difference in the overall acceptability with the poduct made from IR-36 rice flour by adopting the traditional processing way. Therefore, the simplified method, which took a shorter time, might replace the traditional way, and substitution of rice with corn to produce the traditional rice crackers was adoptable.
Pengkajian dan Penanganan Daerah Aliran Sungai dengan Pendekatan Model Answers Bagian H : Prediksi Erosi, dan Sedimentasi Suharyono Suharyono; Putu Sudira; Sukirno Sukirno
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1552.103 KB) | DOI: 10.22146/agritech.22501

Abstract

The amount of sediment which will leave to or deposit in the elements of watershed was able to be calculated by ANSWERS model at different land uses, soil types and land slopes. The simulation model resulted the soil erosion of 2,228 WOK' or equal to 51,99 ton/ha/year at the existing rainfall (21,95 mm). Considering the tolerable soil erosion of the study area of 30 ton/ha/year, the optimal forest land area needed in this watershed is 70% of the total land area, where the soil erosion is still less than the tolerable soil erosion, that is 21, 98 ton/ha/year. This value is less than 58,77% of the existing soil erosion
Integrasi Penerapan HACCP dan ISO 9000 dalam Industri Pangan Sri Raharjo
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3691.221 KB) | DOI: 10.22146/agritech.22502

Abstract

HACCP (Hazard Analysis Critical Control Point) is a preventive system for assuring the safe production of food product. ISO 9000 refers to a group of international standards containing a specific group of clauses directed at the quality management process of an organisation. The purpose of this paper is to discuss the differences and similarities between HACCP and ISO 9000. Both HACCP and ISO 9000 are fundamental to a process and focus on preventing rather than detecting or correcting a problem. ISO relates to the system, not the product. Food industries should not try to choose either one or the other. Individually they are both exellent programs. Integration of these two can bring the best of both and much more.

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