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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 25, No 3 (2005)" : 6 Documents clear
Fraksinasi dan Identifikasi Senyawa Volatil Asap Cair Cangkang Sawit Muhammad Halim; Purnama Darmadji; Retno Indrati
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1977.889 KB) | DOI: 10.22146/agritech.13345

Abstract

Palm kernel shell is one residue material of oil palm process industry. Total palm kernel shell were sufficient and could be processed into liquid smoke. The liquid smoke has been found to contain compounds functioning as smoky product improvement. This research was to identify volatile compound components existing in the liquid smoke of pabn kernel shell. This research started from liquid smoke production by pirolisa at 400 °C for 90 minutes and fractionation of temperature variation <100°C(F1), 101-125°C(F2), 126-150°C(F3), 151-175°C(F4), and 176-200°C(F5). The results of fractionation were analysed for the following chemical compositions: phenol, carbonyl, acid, and pH. The volatile compound components of liquid smoke was identified using GC-MS. The result of research indicated that F2 had highest content was 82.26%. The content of phenol, carbonyl, and acid of liquid smoke were 3.86%, 12.48%, and 12.41% respectively. The results of fractionation of phenol content low in F1 increased to F5 of 0.73%. The content of carbonyl was lower and the lowest in F5 was 3.61%. The content of acid was higher and the highest in F5 was 63.81% along with pH of liquid smoke (F0) of 3.29 and more acidy in F5 of 2.69. The result of GC-MS indicated that the liquid smoke consisted of at least 14 high components. Some of them were phenol, 2-methoxy 4-methyl phenol, 2-furan carboxaldehyde, 1,2-benzenediol, 2-methyl phenol, 4-ethyl 2-methoxy phenol, 1,2,3-trimethoxy phenol, 3-methoxy 1,2-benzenediol, 3-methyl 1,2-cyclopentanedione, 1,2,3-trimethoxy 5-methyl benzene, dan 2,3-penthanedione
Aktivitas Antioksidan Ekstrak Aloe vera sebagai Penangkal Radikal Dewi Y.S.K.; Tranggono Tranggono; Sri Raharjo; Pudji Hastuti
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1607.168 KB) | DOI: 10.22146/agritech.13346

Abstract

Antiradical activity of Aloe vera extracts was studied in vitro systems. Cloudy and Clarified of Aloe vera extracts exhibited marked activity on inhibition of linoleic acid peroxidation. At a concentration of 0,15 mg, Cloudy extracts exhibited higher antioxidant activity (60,16 %) than Cloudy extracts (53,30 %). Moreover, the antioxidant activity of Clarified extracts was increased affected by the concentation in the system. Increasing the concentration of Cloudy extracts up to 0,60 mg in the system did nor alter of antoxidant activity (P 50,05). Increasing' of the concentration of activated carbon (0,00 to 0,50 % and 1,00 to 2,00 %) used for clarification of Aloe vera was produced significanly decrease in scavenging 1,1-dipheny1-2- pictylhydrazyl (DPPH) free radical activity. Scavenging of free radical activity of Cloudy extracts was not affected by the concentration of extract in the system. Increasing the concentration of Clarifed Aloe vera extracts from 2,50 mg to 5,0 mg. in liposome systems was produced significantly higher of inhibitory malondyaldehyde formation than the concentration of 0,50 mg and 1,25 mg (P :50,05). Base of these results, termination of free radical reactions in Cloudy and Clarified of Aloe vera extracts is responsible for the antioxidant activity of Aloe vera extracts.
Aktivitas Antioksidan Ekstrak Buah Mengkudu (Morinda citrifolia, L) Abdul Rohman; Sugeng Riyanto
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3043.057 KB) | DOI: 10.22146/agritech.13347

Abstract

This research aimed to determine antioxidant activity of Morinda citrifolia, L fruit extracts. Morinda citrifolia, L fruit was ground, extracted by methanol, and partitioned by using chloroform and ethyl acetate to recover extracts of methanol, chloroform and ethyl acetate respectively. These extracts were diluted to various concentrations i.e. 1, 5, and 10 %, and were determined their antioxidant activities by linoleic-thiocyanate method. The result showed that extracts of Morinda citrifolia, L fruit had antioxidant activity in the order of ethyl acetate extract > chloroform extract > methanol extract. Antiradical activity tests were carried out by using DPPH (2,2-dipheny1-1-piaylhydrazil) method, the results showed that ethyl acetate extract, chloroform extract, and methanol extract revealed IC50 46,7, 227,7 and 888,6 pg/ml, respectively.
Potensi Daun Kemangi (Ocimum basilicum Linn) sebagai Penangkal Radikal Bebas DPPH (2,2-Diphenyl-l-pycrylhidrazil radical) Paini Sri Widyawati
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1935.875 KB) | DOI: 10.22146/agritech.13349

Abstract

The commercial development of plants as sources of natural antioxidant to enhance health and food preservation is of current interest. It is related to phenolic compounds containing in foods and beverages to prevent many diseases. The natural antioxidant is more safety than the synthetic antioxidant such as TBHQ (tether butylated hydroxyquinone), BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole). Basil (Ocimum basilicum Linn) contains a wide range of essential oils and is rich in phenolic compounds. These can be extracted by two methods i.e. soxhlet and hydrodistilation. The ethanolic extracts are resulted by soxhlet and essential oils are extracted by hydrodistilation. The oils are analyzed by gas chromatography to know the phenolic compound contents. The spectra are identified by standard compounds i.e. eugenol and linalool. These compounds are used because these are the dominant phenolic compounds in basil. The result showed that linalool spectrum is found in peak number 7 with 6,5 time retention. Total phenolics analysis showed that the highest concentration of them in the ethanolic extracts is 0,25 mg/g sample and in the essential oil is 5,20 mg/g essential oil. The DPPH (2,2-Dipheny1-1-pycrylhidrazil radical) free radical scavenging activity of the ethanolic extracts and the essential oil is tested and compared with I3-carotene and TBHQ. The result showed that the DPPH free radical scavenging activity of these antioxidant is in the order of [1-carotene > essential oil > ethanolic extracts > TBHQ respectively
Pengaruh Konsentrasi Xilosa dan Kosubstrat Terhadap Produksi Xilitol oleh Candida shehatae Way 08 Wisnu Adi Yulianto; Kapti Rahayu Kuswanto; Tranggono Tranggono; Retno Indrati
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1305.504 KB) | DOI: 10.22146/agritech.13352

Abstract

The objectives of the research were to determine the optimum cultivation condition of initial xylose concentration, type of cosubstrate and ratio of cosubstrate to substrate (xylose) for xylitol production by Candida shehatae WAY 08. The initial xylose concentrations were varied within the range of 2-14 %. The cosubstrates were arabinose, galactose, glucose, and mannose. Ratios of cosubstrate to xylose were the range of 1:6 - 3:6 %. The fermentation was performed at 30`C in a 500 ml Erlenmeyer flask placed in a shaker incubator at 200 rpm for 72 h. Biomass concentration was determined by drying method. Xylose, cosubstrate and xylitol concentrations were determined using HPLC. The result indicated that with the medium containing 6 % xylose produced the highest product yield ( 0,75 g/g) and xylitol volumetric productivity was 0,73 g/Lh. The addition of cosubstrate of arabinose increased xylitol production, while the addition of glucose, galactose, and mannose decreased its productions.
Pembuatan Tepung Jagung Kuning Pramasak dengan Proses Nixtamalisasi serta Karakterisasi Produknya Bangun P Nusantoro; Haryadi Haryadi; Nursigit Bintoro; Purnama Darmadji
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1514.251 KB) | DOI: 10.22146/agritech.13353

Abstract

The nixtamalization process of maize is an ancient alkaline-temperature process commonly used in the production of maize-related food products. Whole maize grains are heated in a cooker with an alkaline solution. Then the cooked grains are washed with hot tap water and rested for a while to assure a better distribution of moisture within the maize grains. Unfortunately this nixtamalized maize is not done yet. This research investigates the appropriate cooking time and concentration of alkaline solution. Visual assessment, hardness and lightly to flatten on cooked grains are basis of decision. Afterward, the cooked grains are flattened into chips which could be function as by product. Instant corn flour is obtained by grounding dry chips with a hammer mill. Finally, chemical compositions and physicochemical properties of instant cornflour are evaluated to measure its quality. The nixtamalized maize was done after cooking in 90 minutes at 3%w/w Ca(OH)7 solution and yielded 89% instant corn flour. Resulted corn flour had moisture (10,67%), crude protein (9,15%), crude lipid (5,40%), ash (2,55%) and amylose (26,24%). The resulted data of physicochemical properties showed that instant corn flour had colour (L 84,23; a -0,12; b +24,50), bulk density (606 kg/m3), angle of repose (36,49°), swelling power (7,03 g/g), water holding capacity (617%) and digestibility 58,69% in 6 hours.

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