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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 26, No 3 (2006)" : 7 Documents clear
Operasi dan Pemeliharaan (O&P) Irigasi Masa Depan Sebuah Gagasan Mengantisipasi Perubahan Kebijakan dan Lingkungan Sigit Supadmo Arif
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2009.096 KB) | DOI: 10.22146/agritech.9590

Abstract

During some later years, several calamities had occured several times in the country. Landslides and floos come during wet season and in the opposite drought happened in dry season. Just wet season end, drought comes and threat all activities of human life in most region in the country. In some places all of there conditions change very quickly. Mostly, all those occured due to inappropriate management of water resources. This paper aims at discussing some prospects of water resources research in the future. One knows that the existence of water resources in the earth is a complex system and satisfies some certain natural laws to form an natural equilibrium, so, it more easilt if management of water resources research is approached by applying system analysis. The paper also discussed application of new paradigm as well as several new research methods in social, economical and engineering aspects in water resources management.
Sintesis Ester Sorbitol Oleat Menggunakan Lipase dari Getah Pepaya, Candida rugosa dan Rhizopus arrhizus ( Suhardi Suhardi; Tranggono Tranggono; Pudji Hastuti; M. Muchalal
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1861.677 KB) | DOI: 10.22146/agritech.9591

Abstract

The ability of  lipase from Carica papaya latex, Candida rugosa and Rhizopus arrhizus to catalyze esterification of sorbitol and oleic acid to produce Sorbitol Oleat Esters (SOE) was investigated in this study. Response Surface Methodology (RSM) was employed to evaluate the effects of temperature (x1 =40-50oC), reaction time (x2=24-72 hours), concentration of enzyme (x3=25-75 units),  on percentage molar conversion as well as to determine the optimum condition of this reaction in term of this factors. Based on RSM analysis using  lipase from Carica papaya latex, the optimum synthesis conditions that giving 58.31% molar conversion, were : temperature of 45.15oC, reaction time  51.73  hours, concentration of enzyme 37 units. Using lipase from Candida rugosa , the optimum synthesis conditions that giving 59.49 % molar conversion, were : temperature of 45.08oC, reaction time  53.42 hours, concentration of enzyme 75 units.  Using lipase from Rhizopus arrhizus, the optimum synthesis conditions that giving 61.89 % molar conversion, were : temperature of 45.01oC, reaction time  61.68 hours, concentration of enzyme 66 units.  The characteristics of SOE products using lipase from Carica papaya latex and Rhizopus arrhizus were degree of esterification (DE) 1 and (DE) 2,  hydrophilic lypophilic balance 7.5-8.0, and surface tension  34.8-35.1 dyne/cm. SOE products using lipase from Candida rugosa were DE 1, DE 2, and DE 3, hydrophilic lypophilic balance 3-6, and surface tension  31.18-31.83 dyne/cm. and capable to maintain emulsion of water in oil.
Pengaruh Penyangraian dengan Enerji Gelombang Mikro Terhadap Polifenol dalam Hancuran Keping Biji Kakao Supriyanto Supriyanto; Haryadi Haryadi; Budi Rahardjo; Djagal Wiseso Marseno
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1477.265 KB) | DOI: 10.22146/agritech.9592

Abstract

Polyphenols play important roles in taste and flavour development as well as antioxidative property of cocoa products. Chemical changes of the polyphenols occurring during conventional roasting was due to exposure to the oxygen of surrounding air at high temperature(110-200oC) for 20 up to 60 min, depend on the degree of roasting. Shorter time was needed to roast the cocoa nib by using microwave energy. The objective of this research was to investigate changes of polyphenol compounds during microwave roasting of ground cocoa nibs. Deshelled and ground cocoa nib passing through 20 mesh screen was roasted using microwave oven at 20% power for 5 min. Conventional roasting conditions were also adopted for treating the sample using an electric oven at 140 oC for 40 min as comparison. The polyphenols was extracted with acetone 80% and then freez dried. The crude extract was characterized for total polyphenols. Polarity of the polyphenolic fractions was analyzed from the crude extract as well as the ethyl acetate soluble extract by HPLC. Chemical bond of the compounds were detected by Fourier Transform Infrared Spektrophotometer (FTIR). Results indicated that the conventional roasting tend to decrease the polyphenols content while microwave roasting was increase, though the data showed significantly no difference (p≤0,05) . HPLC separation suggested that the roasting of the sample  increased in polarity, though FTIR spectra showed similarity in quantity of O-H, C-H, and C=C bonds respectively The microwave oven roasting gave one small additional fraction compared to both sample extracts from the conventional roasted and the unroasted samples which gave two fractions. Further, the ethyl acetate soluble extract from the microwave sample gave eight chromatographic fractions while from those conventional roasted and the unroasted gave two fractions and one fraction, respectively.
Penentuan Dimensi Terong Jepang (Soalnum melongena L) dengan Teknik Pengolahan Citra Secara Waktu Nyata Rudiati Evi Masithoh; Yodana S. Rachmadany; Balza Achmad
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1399.449 KB) | DOI: 10.22146/agritech.9593

Abstract

A real-time image processing technique was applied to determine the dimensions, i.e. length and width, of eggplants. Results showed that illuminations performed a significant role; the ideal illumination type for the experiment was TL lamp (fluorescent lamp), which was placed in perpendicular position toward conveyor. Meanwhile, the ideal eggplant-positions were longwise on the conveyor. Applying those kind of circumstances, a relationship between developed program and manual measurement of eggplant length and width showed linier equation, i.e. y = x and y = 0,99 x, respectively.
Dampak Oksidasi Protein oleh Sistim Oksidasi 2, 2’-azobis (2 amidipropane) dyhidrochloride (AAPH) dan Sistim Katalis Logam CuSO4 / H2O2 terhadap Komposisi Asam Amino Protein Daging Merah dan Putih Ikan Tongkol Putih Daniel A.N. Apituley; Zuheid Noor; Purnama Darmadji; Suparmo Suparmo
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1580.761 KB) | DOI: 10.22146/agritech.9594

Abstract

Protein endured oxidative damage from oxygen radicals in 2,2’azobis (2 amidipropane) dyhidrochloride (AAPH) and catalysts CuSO4/H2O2 oxidation systems. Indications of oxidation could be seen in the development of carbonyl protein and other more reactive substances such as protein peroxide, denaturation of the protein, as well as damages on the amino acids constituents of the protein such as hystidine, arginine, tyrosine, metionine, cysteine and tryptophane. The research was aimed to study the effect of oxygen radicals exposure in AAPH and catalysts CuSO4/H2O2 oxidation systems on amino acid content of Thunus sp fish meat proteins. Result indicated that histamine, arginine, tyrosine, methionine, and phenylalanine amino acids in red meat undergone substantial reductions of 52.24%, 23.29%, 42.34%,22.22%, and 6.77% in AAPH system, and 12.34%, 27.59%,31.95%, 23.39%, and 13.02% in catalyst CuSO4/H2O2oxidation system, respectively. While milder reduction of those amino acids in white meat of 48.21%, 9.12%, 15.31%, 38.22%, and 22.44% in AAPH system, and 8.43%, 3.85%, 10.88%, 24.05%, and 57.25% in catalyst system, respectively.  It was obvious that red meat undergone more damages in both oxidation systems compared to the white meat counterpart.
Karakterisasi Edible Film Pati Sagu Alami dan Termodifikasi Febby J. Polnaya; Haryadi Haryadi; D.W. Marseno
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1398.468 KB) | DOI: 10.22146/agritech.9595

Abstract

This research was conducted to use native sago starch (PSA), hydroxypropyl sago starch (PSHP, molar substitutions (MS) 0.058) and hydroxypropyl-acetyl sago starch (PSHP-AS MS 0.058; degree of substitutions (DS) 0.061) as basic materials for edible film, prepared with 3, 4 and 5% w/v. Edible film solution was prepared at 70oC for 30 min with glycerol (0.5% w/v) addition as plasticizer, and then dried-up using oven at 40oC. Analysis was conducted for physical characteristics of edible films including film thickness, elongation, tensile strength, water vapor transmission rate (WVTR), and solubility. Sago starch film produced by PSA, PSHP (MS 0.058) and PSHP-AS (MS 0.058-DS 0.061) showed different characteristics compared to PSA, including thickness, tensile strength, elongation, and WVTR of the films. The best edible film produced by PSHP‑AS (5%, w/v) with lowered WVTR was 11.27 g H2O/m2 h, its thickness was about 0.085 mm, tensile strength was 13.91 MPa, elongation was 0.32% and solubility was 90,595%.
Sifat-Sifat Emulsi Susu Rekonstitusi yang Mengandung Mikrokapsul Minyak Ikan Kaya Asam Lemak w-3 Teti Estiasih
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1482.472 KB) | DOI: 10.22146/agritech.9596

Abstract

Fish-oil enrichment with w-3 fatty acids microcapsule is one way to increase food systems by w-3 fatty acids.  Microcapsule containing fish oil enriched with w-3 fatty acids was produced by spray drying method.  However its emulsifying properties in food systems had not been known.  This research was conducted to elucidate the changes of protein emulsifying properties of reconstituted milk containing fish oil enriched with w-3 fatty acids The result showed that microcapsule addition onto reconstituted milk enhanced protein emulsifying properties as indicated by adsorbed protein, percentage of adsorbed protein, emulsifying activity index, interfacial area, protein load, and  emulsion stability index. This was caused by caseinate in microcapsule had better emulsifying properties than protein in low fat milk.

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