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Rachma Wikandari
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agritech@ugm.ac.id
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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 22, No 2 (2002)" : 6 Documents clear
Penyiapan Starter Kering Bakteri Asam Laktat Halofilik untuk Pengolahan Hasil Perikanan Fermentatif Bergaram Ustadi Ustadi; Suparmo Suparmo; Endang Sri Rahayu
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2098.173 KB) | DOI: 10.22146/agritech.13563

Abstract

Lactic acid bacteria (LAB) is known as fermentation agent in traditional food fermentation products in Indonesia, which also include fish products. Objectives of this research were to select LAB strain isolated from peda, terasi, salted fish and bekasam which were potential for dry starter preparation. This research were consisted of three parts : (a) selection of halophilic LAB strain (b) dry starter preparation by addition glycerol protectant, sucrose and starter neutralization and further testing its viability upon storage and (c) ability of the selected isolate to inhibit pathogenic and spoilage bacteria. Results of this reseacrh indicated there were 8 moderate halophilic LAB, they were Lb. plantarum (isolate EDI-14, DES-21, DES-24, and DES-26), Leuc. paramesenteroides (isolate DAN-7 and DAN-7), and Lv. casei subsp. casei (isolateDES-27). Addition of 5% glycerol protects LAB viability during storage. Addition of 17.7% sucrose in the media and neutralized the pH increase LAB viability during storage. Within 5 weeks of storage. The viability of Leuc. paramesenteroides (DAN-7) and Lb. plantarum (DES-26) decrease 10.4% (from 33 x 107 sel/g to 3.3 x 107 sel/g dried starter) and 9.77% (from 36 x 107 sel/g to 3.5 x 107 sel/g dried starter), respectively. Freeze drying process and dry storage did not affect the LAB isolate towards inhibiting the pathogenic bacteria and spoilage bacteria such as Salmonella choleraesius JCM 3919, Shigella, Escherichia coli FNCC 0091, Vibrio parahaemolyticus JCM 2147 (gram negative), Staphylococcus aureus FNCC 0091, and Morganella morganii NCTC 2847 (gram positive).
Identifikasi Preferensi Konsumen terhadap Desain Kemasan dan Kandungan Nutrisi Tepung Terigu di Daerah Istimewa Yogyakarta Happy Suryaningsih; Didik Purwadi; Wahyu Supartomo
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1803.065 KB) | DOI: 10.22146/agritech.13565

Abstract

Consumer of wheat flour in Indonesia have at present more possibilities to choose the wheat flour because of more wheat flour products in market since governmental deregulation in October 1998. They choose the wheat flour based on their proposed final products and characteristics. Information's such nutritional facts, usage, expired date of wheat flour written in their packaging, but unfortunately those information does not depict the real condition. This can influence on the consumer preference. The research was conducted to identify the consumer's preferences on packaging design and nutritional fact in the wheat flour. Straified random sampling with the family welfare level based on BKKBN criteria was used in this research. Questionnaire was tested for validity and reliability by confidence level 95%, significance level 5 % and error sample 10 %. The result depicted that consumer index of packaging design for middle level 4.113 and 4.142 for high level respectively. The information of nutritional fact was ranked in second place for the second family welfare level. Based on the chi square test, the result depicted there were no differences among education level, age, sosial level and occupation to the consumer preferences on the nutritional facts. The result of t-paired test showed, there were significance differences on water and carbohydrate contents between the laboratory's determination and nutritional fact label. Meanwhile the ash and protein contents showed no differences.
Pengaruh pengolahan terhadap Pati Resisten Pisang Kepok (Musa paradisiaca fa. typica) dan Pisang Tanduk (Musa paradisiaca fa. corniculata) Yustinus Marsono
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1201.695 KB) | DOI: 10.22146/agritech.13566

Abstract

A study on the effect processing on resistant starch (RS) content and chemical composition of kepok (Musa paradisiaca fa. typica) and tanduk banana (Musa paradisiaca fa. corniculata) has been conducted. Mature banana was steamed, steamed - cooled, steamed - frozen, dried and dried - fried and was analyzed for starch, RS, simple sugars and chemical composition. RS content was determined by enzymatic method. It was found that steaming chaned RS from 6.2 mg/g to 9.5 mg/g (53%) for kepok banana and from 7.5 mg/g to 10.5 mg/g (40%) for tanduk banana. Cooling the steamed banana increased the RS to 6.8 mg/g (kepok) and 9.7 mg/g (tanduk). Freezing of the steamed banana increased the RS content by 30% (8.1 mg/g) and 24% (9.3 mg/g) for kepok and tanduk banana, respectively. RS of kepok and tanduk banana increased after the bananas were dried (15% and 41%) and dried-fried (53% and 55%). Small changes were shown on the chemical composition of the banana after processing, except that frying increased the fat content significantly.
Analisis Komponen Pemanfaatan Air (Water Accounting) Sistem Irigasi Kalibawang, Kabupaten Kulon Progo Jonathan E.K.; Putu Sudira; Saiful Rochdyanto
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (977.314 KB) | DOI: 10.22146/agritech.13567

Abstract

Water accounting method can be used as a tool for analyzing and evaluating of water for different uses. The art of water accounting is so classify water balance components into water use categories that reflect the consequences of human intercentions in the hydrologic cycles. This study was conducted at Kalibawang Irrigation System which was located at Kulon Progo region. Result showed that gross inflow at Kalibawang Irrigation system during the growing poriod of 1999/2000 consisted of rainfall 17 % and irrigation water 83 %. The total use of water for any interest or total depletion (TD) is 53.22 %, water use to meet crop need or process depletion (PD) is 24.46 %, water outflow (O) of the system is 25.15% and the beneficial utilization or the irrigation system efficiency (BU) is 37.74 %. Water productivity per unit of gross inflow (PWGI) is Rp 63.74/m3, water productivity per unit of delivered water supply or irrigated water (PWWd) is RP 76.75/m3, water productivity per unit of available water (PWAW( is 89.41/m3.
Karakter Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb) Selama Penyimpanan Beku Sri Raharjo; Suparmo Suparmo; Wahyu Supartomo; Zaki Utama
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1033.512 KB) | DOI: 10.22146/agritech.13569

Abstract

A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1,2, and 3 months frozen storage at -15ºC. No significant change for pH was observed over the frozen storage period (3 months at -15ºC).
Life Cycle Assessment untuk Produk Ikan Laut di Kabupaten Gunungkidul Wahyu Supartono
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (990.044 KB) | DOI: 10.22146/agritech.13571

Abstract

Life Cycle Assesment (LCA) is one method to assess enviromental aspects and potential effect due to a product or service. This method was conducted by compilation and analysis on input and output data in the system, evaluation on potential effect on enviroment based on the input and output, interpretation of the compilation results and analysis on effects due to the aim of the LCA. This research was intended to find the LCA of sea fishes, ehich were caught and sold in Baron, Drini and Ngrenehan beaches in Gunung Kidul. Other aims were to know the potency of fish products and to evaluate the effects on enviroment if the fishes were processed into the foods. The samples were fresh fish, fried fish and barbequed fish. Results of the research depicted that, catching 1 kg fresh fish was needed 3600 kcal human energy; 7,47 MJ for fuel and produces CO2 0.385 mg, SO2 0.116 mg, NOx 0.0743 mg dan partikel polutan 0.0107 mg. The result of microbiological test showed, value of Total Plate Count lied between 105 to 108. But the results of microbiological tests depicted, that all samples were negative from presence of E.coli, Staphylococcus sp and Salmonella sp (except fresh fish from Baron showed positif contamination of E.coli).

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