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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
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Search results for , issue "Vol 28, No 1 (2008)" : 7 Documents clear
Daya Mengembang dan Mengerut Montmorillonit I: Pengaruh Intensitas Curah-Embun terhadap Pengolahan Tanah Vertisol di Kecamatan Tepus dan Playen, Pegunungan Seribu Wonosari - Riset Laboratorium Bambang Hendro Sunarminto; Heri Santosa
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.691 KB) | DOI: 10.22146/agritech.9778

Abstract

The laboratory study of Montmorillonite clay type on Vertisols from Gunungkidul Regency was accomplished to know the response of some soil characteristics again moisture application by the simulation of rain fall and rain dew. Two naturally peds substances which have high COLE (coefficient of linear extensibility) value (> 0.06) were used with >30 cm diameter, as Ka peds from Karangasem (Tepus district) and as Gd peds from Gading (Playen district) villages. These soil samples were treated by two dosages of aquadest spraying 24 hours a day for 33 days as simulation of rain falls and 12 hours a day for 20 days as simulation of rain dews processes. The soil peds were filtered each 4 days, with size of: < 2 cm, 2 - 4 cm, 4 - 6.4 cm and > 6.4 cm. Results of study: 1. Karangasem soil has clay and organic matter content higher than Gading soil, so Karangasem soil has lower BD value at moist and dry condition than Gading soil.2. Clay, organic matter content and C/N ratio have higher value; it contributes in increasing micro pores and total soil porosity, it provokes the higher soil water holding capacity.  3. The COLE value and clay content of Karangasem soil (on coral materials) have higher than Gading soil (on marl materials), so Karangasem soil has very high shrink and swell capacity which causes the crushing peds more intensive than that on Gading soil. 4. The effect of intermittent rain dew is stronger than continuous rain fall as “crusher agents”, especially for Karangasem soil which has high COLE value; oppositely the continues rain fall crushes effectively for Gading soil with lower COLE value.ABSTRAKKajian laboratorium mineral Monmorillonit dari Vertisol Gunung kidul dilaksanakan agar meminimalkan pengaruh faktor lingkungan. Tujuan penelitian, untuk mengetahui tanggapan sifat Vertisol, terhadap kehadiran lengas. Bongkah Vertisol (utuh ukuran 30 cm) berasal dari dua tempat di Kab. Gunung kidul, yaitu: contoh Ka dari Karang asem (Kec. Tepus) dan contoh Gd dari Gading (Kec. Playen). Kedua bongkah tanah mempunyai sifat kembang kerut kuat, bernilai COLE (koefisien muai panjang) > 0,06. Bongkah Vertisol disemprot aquadest dengan 2 takaran (disemprot 24 jam se- lama 33 hari dan disemprot 12 jam malam hari saja selama 20 hari) untuk menirukan lengas curah hujan awal musim hujan maupun curah embun pada malam hari. Pengayakan dilakukan setiap 4 hari sekali dengan ukuran: < 2 cm, 2-4 cm, 4-6,4 cm dan > 6,4 cm. Hasil penelitian: (1) Tanah Karang Asem mempunyai kadar lempung dan kadar bahan or- ganik lebih tinggi dari tanah Gading, sehingga bernilai BV rendah. (2) Nilai kadar lempung, bahan organik dan nisbah C/N yang tinggi pada tanah Karang asem meningkatkan jumlah pori mikro tanah serta porositas total tanah. (3) Nilai COLE dan kadar lempung bongkah tanah Karang Asem (dari terumbu koral) lebih tinggi dari bongkah tanah Gading (dari napal), sehingga mempunyai daya kembang kerut tinggi yang menyebabkan penghalusan bongkah tanah Karang asem lebih intensif. (4) Curah embun berselang lebih berperan dari pada curah hujan yang berturut-turut terhadap penghalusan bongkah tanah terutama pada tanah Karang Asem, yang mempunyai nilai COLE tinggi.
Sifat Fisikokimia Madu Monoflora dari Daerah Istimewa Yogyakarta dan Jawa Tengah Ichda Chayati
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.831 KB) | DOI: 10.22146/agritech.9779

Abstract

Physical and chemical properties of monofloral honeys from Daerah Istimewa Yogyakarta (DIY) and Central Java provinces were evaluated. Four honey samples were used in this study, namely kaliandra, klengkeng, rambutan, and randu honey. Kaliandra honey was supplied by beekeepers from Kulon Progo, DIY. Klengkeng honey was from Amba- rawa, rambutan honey was from Magelang, and randu honey was from Pati. Three later sources of honey belongs to Central Java province. Analysis of physical properties of honeys were moisture content, colour, and viscosity. Analy- sis of chemical properties of honeys were pH, total phenolic compound, and sugar content.  Results showed that the physico-chemical properties of monofloral honeys varied as follows: moisture content (18.95 – 26.52) %, red colour (2.23 – 4.13), yellow colour (10.00 – 40.33),  viscosity (3.99 – 18.24) Poise, pH (3.87 – 4.48), phenolic compound (371.4 – 1,188.3) mg/100 ml, maltose content (6.71 – 28.82) mg/100 ml, glucose content (14.63 – 18.82) mg/100 ml, and fructose content (28.82 – 41.30) mg/100 ml.ABSTRAKPenelitian ini bertujuan untuk mengetahui sifat-sifat fisika dan kimia madu monoflora dari Propinsi Daerah Istimewa Yogyakarta (DIY) dan Jawa Tengah. Empat sampel madu yang digunakan dalam penelitian ini adalah madu kaliandra, klengkeng, rambutan, dan randu. Madu kaliandra berasal dari peternak lebah di Kulon Progo, DIY. Madu dari propinsi Jawa Tengah adalah madu klengkeng dari Ambarawa, madu rambutan dari Magelang, dan madu randu dari Pati. Sifat- sifat fisika yang dianalisis adalah kadar air, warna, dan viskositas, sedangkan sifat-sifat kimianya adalah pH, komponen fenolat total, dan kadar gula. Hasil penelitian menunjukkan bahwa sifat-sifat fisika madu monoflora adalah kadar air 8,95 – 26,52%, warna merah 2,23 – 4,13, warna kuning 10,00 – 40,33, dan viskositas 3,99 – 18,24 Poise. Sifat-sifat kimia madu monoflora adalah pH 3,87 – 4,48, komponen fenolat total 371,4 – 1.188,3 mg/100 ml, kadar maltosa 6,71 – 28,82 mg/100 ml, kadar glukosa 14,63 – 18,82 mg/100 ml, dan kadar fruktosa 28,82 – 41,30 mg/100 ml.
Efektivitas Poliamin terhadap Penghambatan Chilling Injury pada Beberapa Tingkat Kematangan dan Kemasakan Buah Pisang Mas (Musa paradisiaca, L.) Ida Bagus Banyuro Partha; Suparmo Suparmo; Murdijati Gardjito; Moh. Ali Joko Wasono
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.703 KB) | DOI: 10.22146/agritech.9780

Abstract

A study on the effectiveness of polyamines on chilling injury inhibition of banana (Musa paradisiaca, L.) cv. Mas was conducted. It was aimed to identify the effectiveness of polyamines (putrescine, spermidine, spermine) on chilling injury at various levels of maturities and ripeness of banana cv. Mas. The present study exploited banana cv. Mas at 85 % of maturity, full ripe, over ripe, and soaking condition in polyamine solutions, i.e. putrescine (put), spermidine (spd), spermine (spm). The fruits were stored at 10 oC for 10 days and daily real time observations for emitted ethylene were conducted using photo-accoustic spectrometer, while espiration rate, reducing sugar content, textures, chilling injury index (necrosis and pitting) were observed every two days at room temperature after the fruits were keep out from cold storage. Result indicated that soaking in polyamines (putrescine, spermidine, spermine) was able to inhibit emitted ethylene, respiration rate, chilling injury index (necrosis and pitting) and textures softness of banana fruits. The most effective polyamines to inhibit chilling injury in banana cv. Mas fruits at any maturaties and ripeness level was putrescine compound. Putrescine was highly effective to inhibit the chilling injury of banana cv. Mas fruits at 85% maturity.ABSTRAKTelah dilakukan penelitian tentang efektivitas poliamin terhadap penghambatan kerusakan suhu dingin (chilling in- jury) pada buah pisang Mas (Musa paradisiaca, L.), dengan tujuan untuk mengetahui efektivitas poliamin (putresin, spermidin, spermin) terhadap penghambatan chilling injury pada beberapa tingkat kematangan dan kemasakan buah pisang Mas. Penelitian ini menggunakan buah pisang Mas tingkat kematangan 85 %, masak penuh, lewat masak dan perendaman dalam larutan poliamin yaitu putresin (put), spermidin (spd), spermin (spm) dengan konsentrasi 1,5 mM selama 8 menit Buah pisang disimpan selama 10 hari pada suhu 10 oC dan dilakukan pengamatan emisi etilen setiap hari secara real time menggunakan spektrometer fotoakustik, sedangkan laju respirasi, indeks chilling injury (nekrosis dan pitting) dan tekstur dilakukan setiap 2 hari pada suhu kamar setelah buah pisang dikeluarkan dari ruang pend- ingin. Hasil penelitian menunjukkan bahwa perendaman buah dalam larutan poliamin (putresin, spermidin, spermin) mampu menghambat laju respirasi, emisi etilen, indeks chilling injury (nekrosis dan pitting), dan pelunakan tekstur buah pisang Mas.  Jenis poliamin yang paling efektif untuk menghambat chilling injury pada buah pisang Mas untuk semua tingkat kematangan dan kemasakan buah adalah senyawa putresin (put), kemudian berikutnya spermidin (spd), spermin (spm). Senyawa putresin sangat efektif menghambat chilling injury buah pisang Mas pada tingkat kematangan85 %.
Pemanfaatan Buah Mengkudu (Morinda citrifolia) dan Kelopak Bunga Rosela (Hibiscus sabdariffa LINN) untuk Pembuatan Fruit Leather Sri Winarti
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.829 KB) | DOI: 10.22146/agritech.9781

Abstract

The research about production of fruit leather from morinda-roselle with variation the proportion and added bind- ing agent was carried out. Fruit leather is a food product like the skin, having consistency and special taste from the special fruits. In Indonesia, fruit leather is a new product, because it has not been found at the market, but in overseas this product is very famous as the snack food. The purpose of this research were to find the best proportion between morinda and roselle, which is preferable for consumers and to find the best binding agent to produce fruit leather from morinda-rosella. Experimental design employed in this research was Randomized Complete Design, analysis data with ANOVA. When the data showed significant results was further analyzed with DMRT. The result showed that the best proportion of morinda-roselle was 2:8 (w/w), with the consumers preference scores of colour, taste, and texture were 3.96, 4.28 and 4.20 respectively. The produced fruit leather had water content 8,25 %, anthocyanin content 55,40 mg/100 g, vitamin C content 11,60 mg/100 g, total acid 10,69 % as citric acid, fiber content 2,32 % and texture 0,03 mm/g.dt, respectively. The best binding agent for making fruit leather was agar-agar with average score 4.20.ABSTRAKTelah dilakukan penelitian tentang pemanfaatan buah mengkudu dan kelopak bunga rosela untuk pembuatan fruit leather, suatu produk makanan yang berbentuk lembaran tipis seperti kulit yang mempunyai konsistensi dan rasa khas jenis buah yang digunakan. Tujuan dari penelitian ini adalah untuk menemukan perbandingan terbaik antara buah mengkudu dan kelopak bunga rosela dan mencari jenis binding agent yang paling cocok untuk pembuatan fruit leather buah mengkudu dan kelopak bunga rosela. Percobaan menggunakan Rancangan Acak Lengkap (RAL), data yang diperoleh dianalisis dengan ANAVA, jika terdapat perbedaan nyata dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa perbandingan buah mengkudu dan kelopak bunga rosela terbaik untuk pembuatan fruit leather adalah 2:8 (b/b), dengan nilai kesukaan rasa dan tekstur tertinggi yaitu 4,28 dan 4,20, sedangkan penilaian warna 3,96. Fruit leather yang dihasilkan dari perlakuan ini memiliki kadar air 8,24 %, kadar anthosianin 55,40 mg/100 g, kadar vitamin C 11,59 mg/100 gram, total asam sebagai asam sitrat 10,69 %, kadar serat 2,32 % dan tekstur 0,03 mm/g.dt); bahan pengikat (binding agent) yang paling baik digunakan untuk pembuatan fruit leather mengkudu-rosela adalah agar-agar dengan nilai rata-rata tekstur tertinggi yaitu 4,20.
Seleksi Galur Lactobacillus plantarum untuk Inokulum pada Pembuatan Silase Muhammad Nur Cahyanto; Shannora Yuliasari; Budi Prasetyo Widyobroto; Tyas Utami
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.83 KB) | DOI: 10.22146/agritech.9782

Abstract

Eleven strains of Lactobacillus plantarum have been evaluated for their growth rate and ability to reduce pH during corn ensiling. Ensiling was carried out in small scale using plastic bag for 14 days. Soluble carbohydrate consumption, organic acids production and pH reduction were measured during fermentation. The growth rate of each strain was also determined in liquid medium. All of the 11 strains of L. plantarum tested were able to improve the ensiling process. However, strains T-16, T-25 and S-98 grew in liquid medium faster than the others, and were able to reduce pH of silage quicker than the other strains. The pH of silage inoculated with strain T-16, T-25 and S-98 decreased from about 5.60 to 4.23, 4.45 and 4.40, respectively,  in two days, and to 3.98, 4.05 and 4.03, respectively, after 14 days fermentation. The acetic acid content of silages inoculated with those strains was low. Strains T-16 and T-25 were suitable as potential silage inoculants and their characteristics were comparable to the one isolated from a commercial silage inoculant.ABSTRAKSebelas galur Lactobacillus plantarum telah dievaluasi laju pertumbuhan dan kemampuannya dalam menurunkan pH selama fermentasi pada pembuatan silase jagung. Fermentasi dilakukan pada skala kecil menggunakan kantong plastik selama 14 hari dan diamati konsumsi karbohidrat terlarut, produksi asam organik, dan penurunan pH-nya selama fer- mentasi. Masing-masing galur juga dilihat laju petumbuhan selnya dalam medium cair. Meskipun kesebelas galur yang diuji mampu memperbaiki proses pembuatan silase, akan tetapi galur T-16, T-25 dan S-98 tumbuh paling cepat dalam medium cair dan mampu menurunkan pH silase paling cepat dibanding galur lain. Setelah difermentasi selama 2 hari pH silase yang diinokulasi dengan galur T-16, T-25 dan S-98 turun dari sekitar 5,60 menjadi berturut-turut 4,23, 4,45 dan 4,40 dan pH silase setelah 14 hari mencapai berturut-turut 3,98, 4,05 dan 4,03. Kadar asam asetat pada silase yang diinokulasi dengan ketiga galur tersebut juga tergolong rendah. Galur T-16 dan T-25 berpotensi sebagai inokulum untuk pembuatan silase dan kemampuannya setara dengan galur yang diisolasi dari inokulum silase komersial.
Sifat Fisik dan Aseptabilitas Beras Berkalsium Chatarina Wariyah; Chairil Anwar; Mary Astuti; Supriyadi Supriyadi
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.669 KB) | DOI: 10.22146/agritech.9783

Abstract

Calcium fortified-rice from three rice varieties, i.e. low-, medium- and high-amylose rice, fortified with calcium acetate, calcium lactate and calcium gluconate. Those rice were made through consecutive steps of processing, i.e. soaking in 0.8 % calcium salt solution at temperature of 80, 90 and 100 oC, draining and drying at 50-60 oC to moisture content of 10-11 %. The soaking target was to achieve calcium content of rice of 100-110 mg/100 g. Physical properties (texture and colour) and acceptability of fortified-rice were evaluated. The result showed that soaking at temperature of 80 and 90 oC gave brittle product, while soaking at 100 oC gave hard one. Soaking at high temperature tended to reduce the lightness (L), yellowness (b) and redness (a) of the fortified rice. Acceptability of fortified-rice resulted from soaking at 80 oC was higher than that at 90 and 100 oC. Based on physical properties and acceptability of both fortified- and cooked-rice, soaking process at 80 oC, and addition of calcium-lactate or -gluconate used as a fortificants produced the most acceptable product.ABSTRAKBeras berkalsium dari tiga varietas beras yaitu beras amilosa rendah, sedang dan tinggi  dibuat dengan fortifikan kalsium asetat, kalsium laktat dan kalsium glukonat. Tahap pembuatan beras berkalsium meliputi : perendaman be- ras dalam larutan garam kalsium 0,8 % pada suhu perendaman 80, 90 dan 100 oC, penirisan dan pengeringan pada suhu 50-60 oC sampai mencapai kadar air 10 -11 %. Target perendaman adalah didapat beras dengan kadar Ca+2 sebesar 100-110 mg/100 g beras. Sifat fisik (tekstur dan warna) serta aseptabilitas beras berkalsium dievaluasi. Uji aseptabilitas terhadap sifat indrawi beras berkalsium dan nasi dilakukan dengan metode hedonic test. Hasil peneli- tian menunjukkan bahwa semua beras berkalsium dari hasil perendaman pada suhu 80 dan 90 oC teksturnya rapuh (mudah patah), sedangkan pada suhu 100oC teksturnya keras. Semakin tinggi suhu perendaman nilai lightness (L), yellowness (b) dan redness (a) beras cenderung turun. Beras berkalsium hasil perendaman pada suhu 80 oC disukai, karena warnanya lebih cerah dan putih. Sedangkan beras hasil perendaman pada suhu 90 dan 100 oC kurang disukai karena kurang cerah. Berdasarkan sifat fisik (warna dan tekstur) serta hasil uji aseptabilitas terhadap beras dan nasi, beras yang paling aseptabel adalah yang direndam menggunakan larutan kalsium laktat atau kalsium glukonat pada suhu 80 oC.
Pengaruh Variasi Lama Simpan dan Frekuensi Ekstraksi terhadap Kandungan Gula Ekstrak Buah Labu Kuning (Cucurbita moschata) Agnes Murdiati; Zuheid Noor; Debby Sisilia
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.803 KB) | DOI: 10.22146/agritech.9784

Abstract

The purpose of this research was to determine the optimal condition for the storage duration of pumpkins and fre- quency of extraction in order to produce extract which has maximal sugar content and minimal volume. This research was done on post harvest pumpkins which were stored for 0, 2, 4, 6, 8, 12 weeks. Pumpkins were peeled, crushed and pressed using hydraulic hand press for 1, 2, 3, 4, 5 times of extractions. The extract were analysed for chemical proper- ties i.e. total sugar content, reducing sugar content, pH, and physical properties i.e. turbidity, and colour. The result showed that the extract of pumpkins which had maximal total sugar content but with low volume could be produced on pumpkins which stored for 8-12 weeks, and extracted twice.ABSTRAKTujuan penelitian adalah untuk mendapatkan informasi kondisi kombinasi yang optimal antara lama simpan dan frekuensi ekstraksi buah labu kuning sehingga diperoleh ekstrak buah labu kuning yang mempunyai kandungan gula cukup tinggi dengan volume yang relatif rendah. Penelitian dilakukan terhadap buah labu kuning lepas panen yang disimpan dengan variasi lama simpan 0, 2, 4, 6, 8, dan 12 minggu. Labu kuning dikupas, dipisahkan biji dan pulpnya, selanjutnya dihancurkan dan diekstraksi menggunakan alat kempa hidraulik dengan 5 variasi frekuensi ekstraksi yaitu, 1, 2, 3, 4, dan 5 kali. Ekstrak yang diperoleh dianalisis sifat kimia meliputi: kandungan gula total, gula reduksi, pH dan sifat fisika meliputi: kekeruhan dan warna. Hasil penelitian menunjukkan bahwa buah labu kuning yang telah disimpan selama 8-12 minggu dan diekstraksi 2 kali menghasilkan ekstrak buah labu kuning yang memiliki kandungan gula dan volume ekstrak yang optimal.

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