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Rachma Wikandari
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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 7 Documents
 1 
Search results for , issue "Vol 25, No 4 (2005)" : 7 Documents clear
Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (syzygium Cumini) Lydia Ninan Lestario; Suparmo Suparmo; Sri Raharjo; Tranggono Tranggono
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (878.891 KB) | DOI: 10.22146/agritech.9444

Abstract

Research on antioxidant activity, anthocyanin, and polyphenol contents of Java plum (Syzygium cumini) from several stages of maturity was carried out with three aims: to prove that the fruit contain anthocyanins; to compare antioxidant activity from three stages of fruit maturity; and to examine the possible correlation between maturation and antioxidant activity, anthocyanin and polyphenol contents. The fruit pulp was separated from the seed, frozen dried, and kept in freezer. The freezer dried fruit was extracted (macerated) with methanol-HCl 1% for overnight at 4ºC, and filtered with Whatman no 1 to obtain fruit extract. Anthocyanin-betacyanin testing was used to indicate that the fruit contain anthocyanin. Antioxidant activity test was conducted with ferri-thiocyanate method in linoleic acid emulsion system. Anthocyanin contents was determined with pH differential method, while its polyphenol with spectrophotometric method with Folin-CIocalteu reagent. The result showed that the fruit contained anthocyanin, ranging from 1,68 mg/g at young stage (green) to 29,39 mg/g at overripe stage (black), and showed that antioxidant activity was influenced by fruit maturity. With regard to fruit maturoty, the antioxidant activity of purple, red, adn green fruit were 64,75%, 62,42%, and 29,86% respectively; whereas that of BHT was 79,45%. It was noted that there were significant correlation between the level of anthocyanins, poluphenols, and the degrees of maturity. As the fruit maturity increased, the anthocyanin increased, but the polyphenol decreased. The fruit contained considerable amount of anthocyanins and had antioxidant activity that was influenced by stages of maturity. It was indicated that the more mature the fruit the higher anthocyanins and the lower polyphenols concentrations.
Efek Antifotoksidatif Ekstrak Andaliman (zanthoxylum Acanthopodium Dc.) terhadap Asam Linoleat Edi Suryanto; Sri Raharjo; Harjono Sastrohamidjojo; Tranggono Tranggono
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1526.728 KB) | DOI: 10.22146/agritech.9445

Abstract

Andaliman fruit is a seasoning commonly used in traditional food preparation in North Sumatera. It is also well known as a folk medicine source to cure several kind of illness. The objectives of this study were to determine effect of andaliman extract in photooxidation reaction in model systems. Andaliman was extracted sequentially with hexane, acetone and ethanol. The photooxidation reaction system was consisted of linoleic acid (0,03 M) in methanol containing 100 ppm erythrosine as a sensitizer and the reaction mixture was exposed under 4000 lux fluorescent light for up to 5 hours. Ethanol extract (EHSAE) was found to have the highest anti-photooxidative effect, followed by those of acetone extract (ESHA) and hexane extract (EH), respectively. Linoleic acid treated will ESHAE at 500 ppm concentration and 500 ppm ±-tocopherol showed lower peroxide value compare to the control samples at 5 hours light exposure in room temperature. However, ESHAE showed any difference in it anti-photooxidative effect than that of ±-tocopherol as a positive control (p<0.05). The study on the extracting solvent effects indicated than the antiphotooxidative components in the fruit andaliman posses stong polar property and easily extracted with polar solvent. The addition of ethanol extract (ESHAE) showed less blanching ability of erythrosine, followed by acetone extract (ESHA) and hexane extract (HE). These result suggest that the ethanolic extract of andaliman contains components having antiphotooxidative activity.
Oksidasi Protein Daging Merah dan Putih pada Ikan Tongkol Putih (Thunus Sp) oleh Sistim Katalis Logam CUSO./Ho. Daniel A. N. Apituley; Zuheid Noor; Purnama Darmadji; Suparmo Suparmo
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1283.56 KB) | DOI: 10.22146/agritech.9446

Abstract

properties of foodstuff including fish muscles, hence protein oxidation will provide significant effect the integrity of the foodstuff (fish muscles). The aims of this study were to examine the effect of metal–catalyzed oxidation concentration CuSO4 / H202 on the formation of carbOnyl protein, loss of protein solubility and protein denaturation in red and white meat of White Tuna (Thunus sp). The result indicated that the formation of carbonyl protein offish protein was influenced by types of meat and metal-catalyzed oxidation concentration CuSO4/H202. 1,02. The higher the concentration Cu504/ H20 ? the higher increased the carbonyl protein product in both white and red meat. Formation of carbonyl protein was also increased with the storage time. However, the increase of carbonyl protein of red meat is higher compare with the white meat. Counter post the existence of hidroxyl radical produced from metal-catalyzed oxidation apparently leads to the modification of secondary and tertiary structure of the protein, in turn affect to the protein solubility and protein denaturation. The percentage of loss of protein solubility in red and white meat were 28.74 – 45.31 % and 23.13 – 34.50 % respectively. While the percentage of the protein denaturation of red and white meat were 38.88 % and 32.00 % respectively.
Karakteristik Trypsin Inhibitor dan Penjajagan Sebagai Komponen Makanan Fungsional Penderita Diabetes (IIDM) Bayu Kanetro; Zuheid Noor; Sutardi Sutardi; Retno Indrati
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1887.848 KB) | DOI: 10.22146/agritech.9447

Abstract

Trypsin inhibitors (TI) are substances which, when added to a mixture of a trypsin and a subtrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2-2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Brix-type (BBI) and the Kunitz-type inhibitors (KTI). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological properties, these inhibitors hold considerable promise in clinical applications in their field of medicine. At least one inhibitor in soybeans, the BM, has been shown to have clear anticarcinogenic activity in both in vitro and in vivo carcinogenic Trypsin inhbitors (TI) are substances which, when added to a mixture of a trypsin and a substrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2 –2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Birk-type (BBI) and the Kunitz-type inhibitors (K7'I). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological assay systems. increasing need and awareness for functional food has motivated food scientists and industries to search functional food components and ingredients for certain target group, including functional food for diabetes. Soy TI may enhance the production of more trypsin and probably insulin as well. The dietary 77evokes pancreatic enzyme secretion by forming inactive trypsinT1 complex. As the level of trypsin goes below a threshold level, the pancreas is induced to produce more enzymes. The mediating agent between the enzymes and the pancreas is cholecystokinin (CCK), which is released from the jejunul endocrine cells when the level of trypsin in the intestine becomes depleted. CCK is intestinal hormone which stimulate insulin secretion. Ti regenerated 13-cells which indicate the beneficial effect of TI on the insulin production of the pancreas. These novel findings provide evidence to support the potential utility of TI in the treatment of type 2 diabetes (11DM/ Insulin-Independent Diabetic Mellitus). However, TI are also known as anti nutrient substances and to cause pancreatic hypertrophy.
Evaluasi Sensoris Odor Bubuk Merica Hitam (Pipernigrum L) selama Penyimpanan dengan Olfaktometer Statik Indyah Sulistya Utami; Tranggono Tranggono; Pudji Hastuti
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1113.552 KB) | DOI: 10.22146/agritech.9448

Abstract

The purpose of the study was to enhance objectivity of sensory evaluation by static olfactometry of black pepper powder odor. Five trained assessors evaluate periodically the odor of black pepper powder stored at 50°C during 30 days by test tube and static olfactometry.. Individual repeatability of assessors was higher by static olfactometry than by the test tube. The group perfomed better in discriminating odor character changes using static olfactometry than test tube. They were able to detect an unfamiliar odor but unable to describe it as indicated by the low reproducibility. It follows that static olfactometry can be use as a tool to discriminate black pepper powder character odor changes.
Perancangan Pengolahan Sampah Kota Berwawasan Lingkungan Berbasis Teknologi Asap Cair Purnama Darmadji
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (786.424 KB) | DOI: 10.22146/agritech.9449

Abstract

Sampah kota merupakan problem regional di daerah tingkat satu maupun tingkat dua yang sangat genius dikarenakan jumlahnya per hari yang sangat besar dan potensiya sebagai pencemar lingkungan yang cukup be rat. Jumlah sampah perhari pada tahun 1981, 1986, 1989 dan 2004 berturut-turut sebesar 700, 1.100, 1.500 dan 3484 M3 per hari. Adapun sampah tersebut berasal dari rumah tangga sebesar 73%, hotel 14, pasar 5% dan 8% berasal dari pusat perbelanjaan, stasion, terminal, rumah sakit, rumah makan, kantor dan lain sebagainya. Penanganan sampah kota sampai saat ini dengan cara komposisasi, serta pembakaran atau incenerator. Kedua cara tersebut sangat berpotensi menghasilkan limbah bau, pencemaran air tanah serta pencemaran udara, sehingga teknologi ini tidak ramah lingkungan. Teknologi asap cair merupakan teknologi pirolisa atau pembakaran tidak sempurna terhadap biomasa sampah mengandung selulosa, hemiselulosa serta lignin yang dalam proses pirolisa akan dikonversi menjadi asap Cain yang komposisinya terdiri dari asam, fenol dan karbonil serta bahan sisa berupa arang dan tan Asap catr dapat dimanfaatkan lebih lanjut sebagai minyak bakar pengganti bahan bakar minyak yang tak terbarukan, Arang dapat juga digunakan sebagai bahan bakar dan arang aktif serta tar dapat digunakan untuk pengawet kayu dan bahan baku lem untuk industri playwood. Industri pengolahan sampah dengan teknologi ini secara keseluruhan akan menghasilkan minyak bakar untuk pembangkit listrik arang dan arang aktif untuk industri pemurnian minyak makan dan air, pengawet kayu ramah lingkungan sebagai pengganti pengawet akayu kimia yang banyak mengandung arsen.
Optimization of The Boiling and Soaking Times of Tempeh With The Use Of Fuzzy Logic Method Arief Wijaya; Atris Suryantohadi
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (651.512 KB) | DOI: 10.22146/agritech.9450

Abstract

Boiling and soaking times of tempeh production processes are two factors influencing the quality of soybean fermentation of tempeh fungi (Rhizopus ologosporus sp.). An optimal production processes period would help reducing production costs and improve the quality of tempeh fungi. This study aimed at designing and applying fuzzy logic technique in optimizing boiling and soaking times to produce the top amount of tempeh product. Combination of boiling and soaking times of tempeh were used for composing fuzzy inference and fuzzy rule-based system. Soaking times were measured within interval 10 hours up to 40 hours. Boiling times were measured within interval 10 minutes to 60 minutes. The latter stage was used to compose fuzzy inference system. Using 24 fuzzy rules implemented in the system, the result was used to find the optimum boiling and soaking process timeduring tempeh production. Comparison with actual data was made by means of quadratic regression analysis (SEE=14) and found that fuzzy logic (SEE=2) was more accurate resulting in a lower error prediction value in finding the most optimum solution of the processes time.

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