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Rachma Wikandari
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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 23, No 3 (2003)" : 6 Documents clear
Potensi DNA Sebagai Penguat Flavor Nuri Arum Anugrahati; C. Hanny Wijaya; Safir Abadi
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1674.145 KB) | DOI: 10.22146/agritech.13506

Abstract

The application of DNA in food product is still limited. Meanwhile, nucleotides such as IMP and GMP have been widely used as flavour enhancer. The objectives of this research was to study the potency of DNA as a flavour enhancer. Firstly, the phsyco-chemical properties of single-stranded DNA were determined. The next step was the determination of treshold value using trained panels. Formulation of flavour enhancer premix and seasoning were also conducted in this research based on previous result. DNA was soluble in water and base solution. The viscosity of DNA solution was stable to oxygen exposure, but unstable to heat and light exposure. The water, ash, protein, fat, and carbohydrate content of single stranded DNA were 6.37%, 25.20%. 48.58%, 0.1%, and 19.75%, respectively as wet basis. DNA and MSG have shown synergistic effect. The ratio of MSG and DNA premix, which had the best organoleptic properties was 95:5, according to hedonic test result, the optimum formula for seasoning was 1 g of salt, 1 g of flavour enhancer premix, 1 g sugar, 0.8 g of garlic powder, and 0.4 g of pepper
Pengaruh Penambahan Sari Ubi Kayu terhadap Mutu Saos Tomat Krishna Purnawan Candra; Neni Suswatini; Asih Ika Suryandari
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1252.997 KB) | DOI: 10.22146/agritech.13507

Abstract

Starch is the main composition of cassava-extract; therefore it can be used in food product as thickening agent. The purpose of this research was to know the effects of cassava-extract addition in tomato ketchup to its physical properties and consumer's acceptance. Randomized Complete Design was used in this experiment with cassava-extract volume as single factor and arranged in five treatment levels of 0, 20, 40, 60, 80 mL, each with three replications. Tomato paste of 400 mL (300 g) was added by cassava-extract according to the treatment level. The mixture was cooked for 10 minutes following addition of suitable spices. The results of the experiment showed that moisture content of tomato ketchup is around 70-80%, and its volume increase according to the increasing of cassava-extract added. Cassava-extract of 80 mL gave a tomato ketchup yield of 64%. The addition of cassava-extract in tomato ketchup processing gave influence in colour, viscosity, and sweetness of tomato ketchup. and they increased by increasing of cassava-extract addition. According to hedonic quality test, the addition of cassava extract of 60 mL and 80 mL gave a sweet, dark orange, and viscous tomato ketchup. This tomato ketchup was preferred by consumer
Optimasi Usahatani Lahan Kering dengann Evaluasi Lahan di Kecamatan Playen Kabupaten Gunung Kidul Umi Hidayati; Harsono Harsono; Tri Purwadi
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1685.193 KB) | DOI: 10.22146/agritech.13508

Abstract

The objectives of this research were to evaluate land suitability for farming of corn, soybean, and groundnut in Playen District, Gunung Kidul Regency and to know the optimum suitable farming for corn, soybean, and groundnut in that area. This research was carried out during the planting season of 1999/2000. Land unit map was made by overlapping the maps of soil classification, climate, slope, land use, and administration. Matching was done between land qualities and land characteristics with land requirements for planting corn, soybean, and groundnut. After getting land suitability map, the further step was optimation by using linier program to get the optimum land suitability map for research area. The result of the research was 21 land units from 34 land units that can be calculated, while 13 other land units cannot be calculated because they had no agricultural land or land suitability class N2. Land suitability class for corn, soybean, and groundnut were S2, S3, and N2 for each commodity. The result of oprimation by using linier program made profit of Rp 6.196.992.577 in one year with three planting seasons and with planted area for the first planting season was 2.733,041 ha, and the third planting season was 2.843,841 ha. The suitable crop for the research area were 3 land units suitable for corn, 12 land units for soybean, and 6 land units for groundnut
Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma mangga Val.) Dwiyati Pujimulyani
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1174.916 KB) | DOI: 10.22146/agritech.13509

Abstract

The research on the effect of blancing on antioxidant properties of white saffron syrup (Curcuma mangga Val) was conducted. The general purpose of this research is to have a white saffron syrup with a high antioxidant activity. The specific objectives were to know the effect of temperature and blanching time on the linoleic acid oxidation. White saffron tubers of mangga sp. were washed, peeled, and blanched at (i) 80oC, (ii) 100oC for (i) 5 and (ii) 10 minutes in the media of (i) 0.05% citric acid solution (ii) 0.8% ascorbic acid solution and (iii) distilled water. Blanched white saffron then was grated, manually pressed with filter cloth to get white saffron juice. The juice was added with sugar (ratio 100:130) and other ingredients i.e: 0.1% CMC, 0.128% citric acid, 0.031% benzoic acid, then boiled for 20 minutes to get the syrup. The antioxidant activity of the syrup was tested according to FTC and TBA methods. The results showed that the antioxidant activity of white saffron syrup blanched at 80oC for 5 minutes was higher than its activity at 100oC and for 10 minutes, respectively. Blanching in citric acid medium at 80oC for 5 minutes resulted a highest antioxidant activity of the white saffron syrup
Perubahan Suhu, Ph Pulp dan Ph Keping Biji serta Aktivitas Polifenol Oksidase (PPO) pada Fermentasi Biji Kakao Mulia (theobroma Cocoa L.) Sri Hartanti; Novi Sulistyani
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1003.273 KB) | DOI: 10.22146/agritech.13510

Abstract

Studies were carried out on Kedaton Estate PTPN XII at Jember-East Java to indicate the changes of temperature of cocoa beans, pH of pulp, pH of cotyledon and polyphenol oxydase activity during fermentation process. The results showed that the temperature of heap beans rose from 25oC up to 40oC for 40 hours and reached 50oC after 60 hours of fermentation. The pH of pulp increased gradually from 4.07 to 5.07, but in contrast with the pH of cotyledon decreased from 6.69 to 4.55. While polyphenol oxydase decreased from 61.968 unit/mg protein to 4.220 unit/mg protein during 60 hours fermentation
Analisis Ketersediaan Air sebuah Das Menggunakan Model NAM (Nedbor Afstromnings Model) Sumiyati Sumiyati; Sahid Santoso
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1296.679 KB) | DOI: 10.22146/agritech.13511

Abstract

This study was conducted at Loning Watershed which is located in Magelang, Central Java and completed with Loning dam. Water yield from watershed is mainly used for water supply of the Loning irrigation area. The optimal parameter of the NAM model were CQOF = 0.001, CLOF = 0.03, CQIF = 0.01, CLIF = 0.999, Umax = 70, Lmax = 500, CBFL = 0.99, CLG = 0.675, CKBFU = 0.35, CKBFL = 59, CKI = 0.1, and CK2 = 0.1. The optimal initial value for some variables were Qif1+Qof1 = 0.5, Qif2+Qof2 = 0.01, U = 45, L = 480, BFU1 =5.55, and BFL1 = 0.45. Verification of the model indicated that statistically and graphically the NAM model is suitable to be applied for small watersheds for prediction of available water for irrigation as well. The prediction of available water for irrigatin of Loning irrigation area during the planting period of 1999/2000 indicated that there was excess of water during the period of October 1 to July 1. In contrary, lack of water was occurred during the period of July II to September II

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