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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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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 21, No 1 (2001)" : 6 Documents clear
Possible Involvement of A Monophenol Monooxygenase in A-Factor-Dependent Yellow Pigment Production in Streptomyces griseus Jumeri Jumeri; Yasuo Ohnishi; Sueharu Horinouchi
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (931.584 KB) | DOI: 10.22146/agritech.13631

Abstract

A-factor (2-isocapryloyl-3R-hydroxymethil-γ-butyro-lactone) is an essential hormonal regulator for morphological development, as well as streptomycin and yellow pigment productions in Streptomyces griseus. By UV-treatment, three mutants that were deficient in yellow pigment production but showed normal morphologiical development and strptomycin production were obtained. A 7.5 kb-DNA fragment, which restored the yellow pigment production in one of the mutants, was shotguncloned from a chromosomal DNA of wild-type SS. griseus. Sequence analysis of this fragment showed that it contained 6 complete open reading frmaes including melC1 and melC2. MelC2 and MelC1 have high sequence similarity to monophenol monooxygenases and co-factors of the enzyme, respectively. Because a melCC2-disrupted strain showed yellow pigment deficient phenotype, it was probable that the monophenol monooxygenase homologue is involved in the biosynthesis of the yellow pigment.
Model Perubahan Komposisi Gas CO2 dan O2 Buah Salak Pondoh (Salacca edulis, Reinw) pada Pengemasan Plastik Polietilen dalam Atmosfir Termodifikasi Amin Rejo; Budi Raharjo; Tranggono Tranggono
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (997.847 KB) | DOI: 10.22146/agritech.13635

Abstract

Storing fruit with high concentration of carbondioxyde and low concentration of oxygen could be utilized to retard respiration rate, moisture loss, fruit repening, enzyme activities and microbial growth. Mathematical models were developed for respiration of salak pondoh (Salacca edulis Review., cultivar pondoh), permeability of polyethylene plastic packaging and gas exchange in packaging. The apparatus used in the experiment was a packaging tube covered with 0.08 mm thick polyethylene tube was flowed with modified atmosphere. Spectrophotometry and gas chromatography were used to assay the gas, and data obtained from model and from experiment were compared. The results showed that the models can predict the respiration rate RCO2 = 11.75 CCO2-0.08 CO21.47 e-0.22 (t) and RCO2 = 16.946 CCO2-0.485 O20.264 e-0.063 (t) , permeability of polyethylene plastic packaging DCO2 = 0.623 e-9.074 (67.13/R 1/T) and DO2 = 0.077 e-21.144 (75.79/R 1/T) and gas exchange in packaging (Cm+1 = Cm + ΔCn).
Daya Hambat Asap Cair Kayu Karet terhadap Bakteri Pengkontaminan Lateks dan Ribbed Smoke Sheet Karseno Karseno; Purnama Darmadji; Kapti Rahayu
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1419.373 KB) | DOI: 10.22146/agritech.13639

Abstract

The objective of this research was to study the antibacterial activities of rubber wood liquid smoke. The activities were tested to latex and sheet contaminating bacteria. This research was conducted in several steps i.e. isolation and identification of bacteria, test of the antibacterial activities of liquid smoke and analysis of the antibacterial component. Agar diffusion method was used to evaluate the antibacterial activities. The result indicated that liquid smoke could inhibit the growth of latex and ribbed smoke sheet contaminating bacteria. The liquid smoke still showed bateri activities after 50 times and 20 times dilution respectively. Phenols (phenol, cresol, guaiacol) and organic acids (acetic acid and propionic acid) were antibacterial components in liquid smoke of rubber wood.
Subtitusi Terigu dengan Pati Garut (Maranta Arundinaceae L) pada Pembuatan Roti Tawar Husniarti HUsniarti; Indiyah S. Utami; Siti Rahayu
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1119.625 KB) | DOI: 10.22146/agritech.13641

Abstract

The objective of this research was to find out the effect of substitution of wheat flour with arrwroot starch on textural characteristic of bread. Arrowroot starch used to substitute wheat flour was at 0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% respectively. The physical characteristics of mixed flour was analyzed using Farinograph. The result showed that the increasing proportion of arrowroot starch in the composite decreased in the peak consistency and dough stability. Substitution wheat floyr with arrowroot starch at 0% - 40% could be used in bread making. Based on extensogram, substitution of wheat flour with arrowroot starch at 0%, 10%, 20%, 30% and 40% showed that the increasing proportion of arrowroot starch decreased in resistancy, extensibility and the rasio of resistency and extensibility of the dough. The fermentation time for bread making was 45-90 minutes. The textural characteristic of bread was measured using Lloyd Universal Testing Machine and the density by displacement test method. The result showed that increasing of arrowroot starch proportion increased in density and hardness of bread but decreased the cohesivity.
Menentukan Ketuaan Buah Durian Berdasarkan Sifat Ultrasoniknya Bambang Haryanto; Hadi K. Purwadaria; I. Wayan Budiastra; A. Trisnobudi
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1052.904 KB) | DOI: 10.22146/agritech.13643

Abstract

The research was conducted to determine the maturity of durian through ultrasonic properties. For this purpose, a measurement system based on ultrasonic method was developed and controlled by a PC computer. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the Personal computer. Twelve mature durians of (95 ± 3) days after fullbloom and 12 immature durians of (70 ± 3) days after fullbloom were used to determine the velocity and the attenuation. The result showed that attenuation and velocity wave of mature durians were 9.256 ± 1.077 dB/cm and 501.62 ± 44.28 m/sec, whereas the attenuation and velocity of immature ones were 6.279 ± 0.772 dB/cm and 422.36 ± 33.68 m/sec. The relationship between velocity wave of whole durians and, firmness, and velocity wave with total soluble solid were linear and significant (r2= 0.82 and r2= 0.73, respectively). Meanwhile the relationship between attenuation, and firmness, and attenuation with total soluble solid were exponential with correlation r2= 0.69 and r2= 0.67, respectively. The firmness and total soluble solid of durian flesh has strong correlation (r2= 0.92)
Perubahan Warna, Tekstur, Densitas dan Komposisi sebagai Parameter Tingkat Ketuaan Buah Mangga Arumanis Atris Suyantohadi; Guntarti Tatik Mulyati
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.52 KB) | DOI: 10.22146/agritech.13645

Abstract

This research was aimed to analysis the change of fruit by physical factors i.e. color change around the fruit branch, fruit texture, fruit density, and by chemical factors i.e, content of total sugar, total acids, starch and pH value. They were continuosly monitored based on the fruits ages criterion from unripe (green fruits) to ripe fruits. The Determination was counted from unripe fruits to ripe fruits stage (from 65 days to 122 days after flowering). Fruits taken from mango plantation in Watugadjah, Gunung Kidul, Yogyakarta, were selected from some of mango trees which had simultaneous flowered. The result showed that the level of fruit color and fruit density increased but fruit texture decreased. Acids contents decreased but total sugar and total starch increased up to fruits ripening at the trees. The characteristics of ripening "arumanis" mango ranged 45-90 for lightness; 88-90 for texture; 5.6-6.5%, 4.0-5.5% for starch and sugar content respectively, and 3.0-3.5 for pH.

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