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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 21, No 2 (2001)" : 6 Documents clear
Optimal Heat Treatment to Delay The Ripening Proces of Tomato using Genetic Algorithms Wahyu Purwanto
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1285.761 KB) | DOI: 10.22146/agritech.13598

Abstract

An optimal pattern of the heat treatment for tomato was investigated using an intelligent control technique consisting of neural networks and genetic algorithms. An objective function was given by the reciprocal number of the color development from green to red for evaluating the ripening of tomato. The control process was divided into l-step. Firstly, the color development was identified using neural networks. Then, l-step set-points of temperature which maximize the objective function were sought through a simulation of the identified model using genetic algorithms. The genetic algorithms allowed an optimal heat treatment to be successfully determined by simulation of an identified neural network model. Finally this optimal heat treatment was applied to an actual system. The result showed that the optimal heat treatment indicated better result in maintaining the color development of fruit than the conventional one.
Pengaruh Penggunaan Berbagai Basa dan Pati dalam Pembuatan Cincau Hitam Instan terhadap Sifat-Sifat Fisik Gel yang Dihasilkan Anisa A. Kartikaningrum; Haryadi Haryadi; Djagal W. Marseno
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1629.885 KB) | DOI: 10.22146/agritech.13599

Abstract

Instant black cincau was prepared by the processing steps involving extraction of "janggelan" using alkaline solution, drying of the extract, and blending of the dried extract with starch. Various alkalines of diffener valence, i.e. NaOH, Mg(OH)2 and Ca(OH)2 at pH 10 were used to extract "janggelan" at the proportion of 50 g/100 ml of alkaline for 60 minutes at boiling condition. Arenga, sago, maize, mung bean. tapioca and soft rice starches were used to blend the dried extracts. The proportions of dried extracts used were at 1.5, 2.0 and 2.5 g per 7.5 g starch. Gels were prepared by boiling the blended stuffs in 250 ml water and allowed to cool to room temperature. The gels were characterized for breaking strength, elasticity and syneresis. The results indicated that the use of divalent alkaline gave higher strength, equal elasticity, and higher syneresis of the gels compared to that of monovalent alkaline. All the starches containing 20.6-47.1 % amylose, excluding soft rice, gave sompact gels. The use of starch containing 11.9 % amylose did not form gel. The increase in proportion of dried extract to starch caused higher breaking strength, but lower elasticity and syneresis of the gels.
Makanan Tradisional Berbahan Tepung Terigu di Purwokerto Tutik Handayani; Haryadi Haryadi
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1970.941 KB) | DOI: 10.22146/agritech.13600

Abstract

There were traditional foods found in Purwokerto comprising 28 types made from 100% wheat flour as the main ingredient and 15 types made from composite flour. Wheat flour was used for all portion od the foods and for coating as well. Many traditional foods were most probably prepared based on the modification of Oriental and European recipes. Traditional foods which had been formerly made from rice flour were found to be prepared using wheat flour to substitute at various proportions. Higher proportion of wheat flour used in rice flour based food preparation decreased in hardness, but increased in elasticity and cohesiveness of the foods. Addition of tapioca starch to wheaten dough in traditional food making decreased in hardness but increased in cohesiveness of the processed food.
Manajemen Usaha Peternakan Ayam Petelur dengan Penerapan Sistem Informasi Manajemen Endy Suwondo
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2260.35 KB) | DOI: 10.22146/agritech.13602

Abstract

The efficiency of a company will be determined by effectiveness of management on production resources. So, implementing a managemwntinformation system with ability to process the transaction, analysis, and planning will increase the benefit to a layer poultry farm for more easy management. By identifying the production factors and through a need assessment of a layer poultry farm company, it could be determined the elements of information needed for storage, for processing (information transformation), and for generating report. To achieve the goal, the process for system design was carried out on structured and iterative principle until an ideal design derived. Development of the software with a modular technique on a text-based operating system allows the end user to operate it on a through development of data flow diagram and prototyping lead to produce a user-friendly application. The relationship between elements of information them created base on closeness and frequently access of information to get an efficient data base with quick respond on information call, effective information processing, and a minimum data storage. Therefore, the system will be interactive, fast, and easy to use. Through a series of review and test, the system developed show the ability to store and retrieve the data including the capability to display the data history for use on ferecasting. The transaction menu that easy to understand offers all aspect of transaction as well as purchasing and marketing of the product. The transaction process will automatically update the stock data of the product, and can be use to generate a report needed. Therefore, it can be concluded that the implementation of the system will assist the entrepreneur of a layer poultry farm with a minimum of cost for investment.
Analisa Faktor yang Berpengaruh terhadap Permintaan Tepung Terigu oleh Industri Kecil Berbahan Baku Tepung Terigu di Daerah Istimewa Yogyakarta Saptati Nurul H.; Wahyu Supartono; Guntarti Tatik Mulyati
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1707.579 KB) | DOI: 10.22146/agritech.13604

Abstract

This research was conducted to identify all influencing factors of wheat flour demand of industries, which used wheat flour as main raw material. Samples of this research were five noodle industries and ten sweet cake industries in Yogyakarta municipality. Dependent variable influencing to wheat flour demand of small scale industries were price of wheat flour, price of substitutes (rice flour and tapioca starch), industry's income, and governmental regulation for wheat flour distribution. A double regression method was used to determine the roles of each dependent variable. Result of data analysis showed, that the wheat flour demand was influenced by five factors in following equation: ... If the price of wheat flour (Pt) increased at 1%, the demand of it (Qt) decreased at 0.09%. The increase in price of rice flour (Ptb) 1% caused the increase in demand of wheat flour (Qt) for 0.124%; The increase in price of tapioca starch (Ptp) for 1% affected the increase in demand of wheat flour 0.028%; the increase of wheat flour demand of 0.427; also for cake industry increase in its income 1% caused increase in the wheat flour was stopped, the demand of wheat flour decreased. This regulation affected the declination of wheat flour demand in small-scale industry of wheat demand for 0.036.
Desain Sistem Informasi Pendukung Keputusan untuk Optimalisasi Profit pada Usaha Kecil Peternakan Broiler Atris Suyantohadi
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2092.575 KB) | DOI: 10.22146/agritech.13605

Abstract

Small Broiler Breeding Enterprise usually cultivates chicken from one hundred up to five thousand stocks. Some weakness were found in such enterprise including non market segmentation, unpredictable fluctuation on the price of the chicken, DOC and ransum. As the research object was Small Broiler Breeding Enterprise in Yogyakarta, which the sample was allocated on product of DOC Hibro Am 888. By using Decision Support Information System that was designed as a tool tor optimize profit of such enterprise, the best result of the sample analysis was achieved in seven week old. The result showed that for five hundred stocks, the optimum achievement should be Rp 574.508,1 at the production cost Rp 2.239.987,5 in November 2000. The Break Event Point analysis for 397 stocks. Basing on the selling price factor and its variable cost, the application program that was desugned for Decision Support Information System gave easiness in supporting the optimum decision.

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