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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 24, No 2 (2004)" : 6 Documents clear
Perancangan Tata Letak Vertikal Pembuatan Emping Melinjo Guntarti Tatik Mulyati; Wagiman Wagiman; A.M. Madyana
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1629.481 KB) | DOI: 10.22146/agritech.13485

Abstract

Melinjo crackers small-scale industries are among the industries which still adopt manual and traditional production processes. The research is aimed at improving layouts of a melinjo cracker small scale industry using workers' vertically anthropometrical data. The research was initiated by measuring the workers, productivity and observing the horizontal layouts before the modification. Anthropometrical data were collected by measuring the dimension of woman's body. Such data would be used to design the new layouts by considering then heights of equipment and of the workers 'sitting position. The results show that a better layout arrangement could be achieved. The workers worked by sitting on a chair with the heights of the table and the chair tailored to the worker's anthropometrical data. The position of the equipment was within the workers range of movements, the pealing and the crushing tools were within the normal working area, while the frying and the raw material were on the maximum working area. The workers felt more comfortable when doing their works.
Pengaruh Penambahan NaCl sebagai Stress Agent dalam Kultivasi Sel Mikroalga Dunaliella tertiolecta ATCC 30929 terhadap Akulumasi Lipid Intrasel Karseno Karseno; M. Takagi; T. Yoshida
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1322.937 KB) | DOI: 10.22146/agritech.13487

Abstract

Lipid composition of microalgae cell was affected by saline medium. Increasing of initial NaCI in modified NORO medium from 0.5 M to 1.0 M resulted in an increase of intracellular lipid content of Dunaliella tertiolecta ATCC 30929 cell from 60% to 67% (db). Loading of 0.5 M NaCI at a middle of logarithmic phase or 1.0 M at the end of logarithmic phase during the growth on the same medium increased intracellular lipid content to 70% (db). Addition of NaCI up to 2.0 M during the culture gave a high intracellular lipid content up to 77% (db) , although cell concentration was decreased to a half The temperature, light intensity, and aeration was adjusted at 30 °C, 150 mo1.11.m-2 (10.000 lux) and 250 ml/min CO2 enriched air (CO2 3%).
Produksi Asam Asetat oleh Sel Acetobacter pasteurianus INT-7 Amobil pada Variasi Konsentrasi Etanol Sri Luwihana; Endang Sri Rahayu; Slamet Sudarmadji; Kapti Rahayu
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1037.773 KB) | DOI: 10.22146/agritech.13489

Abstract

Acetic acid fermentation by Acetobacter pasteurianus 1NT-7 immobilized cells with alginate gel on various ethanol concentration was investigated. Immobilized acetic acid bacteria cells were prepared with alginate gel 3% concentration with ratio cell suspension and alginat gel 1:3 (v/v) and conditioning time 24 hours. Fermentation using 10% immobilized cells (beads), medium of fermentation is YEPE (yeast extract pepton ethanol) with three ethanol concentration 5%, 7,5% and 10% respectively. Fermentation is going on shaker incubator with condition 100 rpm, 30" C for 10 days. The acetic acid production, pH and cells number were monitored for evey day. The immobilized cell fermentation was compared with free cells fermentation. The yield of free cells fermentation on 5% ethanol concentration is higher (84,6%) than immobilized cells yield (64,25 %), but on 7,5% and 10% ethanol concentration the immobilised cells yield is higher (62,77% and 45,44% respectively) than free cells yield ( 61,23% and 2,54% respectively).So the acetic acid fermentation using immobilized cells is effective on 7,5% ethanol concentration, while fermentation using free cells is effective on 5% ethanol concentration
Skrining Bakteri Asam Laktat Penghasil Bakteriosin dari Daging dan Produk Olahannya Endang Sri Rahayu; A.K. Wardani; S. Margino
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2434.864 KB) | DOI: 10.22146/agritech.13490

Abstract

Lactic acid bacteria (LAB) which naturally occur in meat and meat products have been isolated and screened for their ability to produce bacteriocin. The objective of this research was to obtain the potential bacteriocin producer of lactic acid bacteria which could be used as food bio-preservative. Source of lactic acid bacteria used in this study were beef chicken flesh, 'vacuum packaged' sausage and sliced meat obtained from traditional market or department store. Ten grams of each samples was put onto five different enrichment media, i.e., TGE (tryptoneglucose-yeast extract) pH 5 plus 3% NaCl; MRS (deMan Rogose Sharpe) pH 5,5; TGE broth pH 5,5; TGE buffer broth pH 5,5; and TGE broth plus Tween 80 & 1% Naazida pH 6,0, incubated for 24-71 hours to stimulate the growth of lactic acid bacteria. Different enrichment media were used to stimulate the growth of strains belong to each genus, since the nutritional and environmental requirement for optimum growth were suggested to be genera-dependent. Screening of LAB bacteriocin producer was carried out by dilution -pour plate methods (culture from each enrichment medium) followed by overlay using the indicator strains. Indicator strains used in this study were Lactobacillus plantarum NCDO 955, Pediococcus acidilactici LB-42, Leuconostoc mesenteroides LY, and Enterococcus faecalis MI. Colonies showing growth inhibition to indicator (indicated by clear zone) were isolated and purified. Isolates were then characterized based on Gram, catalase, shape and arrangement of cell, type of fermentation, effect of temperature to the growth and acid production from several carbon sources. From the primary screening (dilution - pour plate –overlay), 30 strains belong to Lactobacillus, Leuconostoc, Streptococcus and Enterococcus which suspected to produce antimicrobial substance were obtained. However, based on the confirmation lest (dUsion method), only three (3) strains were identified to produce bacteriocin. i. e. Leuconostoc mesenteroides SM 22, SM 32, and SM 46. In this study, Leuconostoc mesenteroides SM 22 was selected for food application. Bacteriocin of Leuconostoc mesenteroides SM-22 was able to inhibit the growth of psychrophilic bacteria naturally occur in meat and shrimp kept at refrigerator. Microbial population of raw meal with the initial number of about 3x104 CFU/g decreased one log cycle after treated with bacteriocin, and this number maintained less than 105 CFU/g after storage raw meat at refrigerator for five days. On the other side, microbial population of raw meat with no bacteriocin treatment increased to 106 CFU/g after 4 days kept at refrigerator. In the case of shrimp, washing raw shrimp with cold water could reduce the population of bacteria about one log cycle, followed treatment with bacteriocin, this populationincreased very slowly and still less than 105 CFU/g after 5 days storage at refrigerator. While without any treatment, microbial population of raw shrimp which initially about 3x105 CFU/g rapidly increased to 106 CFU/g after 3 days. This data showed that Leuconostoc mesenteroides SM-22 was a potential bacteriosin producer and can be applied as bio-preservative for cold storage fbod.
Perubahan Distribusi Ukuran Partikel Tepung Iles-Iles Hasil Pengolahan dengan Metode Penggilingan Bertingkat Sukrisno Widyotomo; Hadi K. Purwadaria; Atjeng M. Syarief; Sri Mulato
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3680.82 KB) | DOI: 10.22146/agritech.13491

Abstract

The objectives of this research were to observe the distribution particle sizes change of konjac flour by dry milling method. The milling process of konjac flour included the milling by rotary cutter, burr mill, and conical ball mill. The particle size and the size distribution were determined by sieving, microscopic, and scanning electron microscope methods. The data obtained by using the microscopic method indicated the smallest geometric mean particles size, while data from the sieve method indicated the largest geometric mean size. The pictures obtained by using scanning electron microscope method showed the particles has broken after milling process by conical ball mill. The results indicated that the series of milling process decreased the geometric mean diameter, the finenes modulus, and the uniformity index of konjac flour particles.
Kadar dan Aktivitas Antoksidan Minuman Kunyit dan Asam yang Manis Aisyah Tri Septiana
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1030.385 KB) | DOI: 10.22146/agritech.13492

Abstract

The aim of this research were to know effect of curcuma and tamarind proportion and type of sugar on antioxidarit content and activity, correlation of antioxidant content and activity of curcuma and tamarind drink, and its compare with curcuma and tamarind drink commercially available. The research method was Randomized Completely Block Design (RCBD) factorial design. The trial factor were proportion of curcuma and tamarind 100 : 0, 80 : 20, 60 : 40, 40 : 60, 20 : 80, 0 : 100, respectively and type ofsugar, they were palm sugar and liquid sugar. The result of this research showed that the increase proportion of tamarind caused increase phenolic content but decrease of ascorbic acid content and curcumin absorbance of the drink The increasing proportion of tamarind to 20 percent on curcuma gave increase antioxidant activity but the increasing proportion of tamarind from 40 to 100 percent decrease antioxidant activity. Compare with palm sugar, increasing liquid sugar increased ascorbic acid content and antioxidant activity. There was correlation between antioxidant content and antioxidant activity.

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