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agriTECH

agritech
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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 8 Documents

Search results for , issue "Vol 29, No 2 (2009)" : 8 Documents clear

Fermentasi Onggok Menggunakan Mutan Trichoderma untuk Produksi Selulase Ali Mursyid Wahyu Mulyono; Muhammad Nur Cahyanto; Zuprizal Zuprizal; Zaenal Bachruddin
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of the research was to study the influence of initial a of medium, inoculum concentration, initial pH of the medium and incubation time during fermentation of cassava bagasse by mutant Trichoderma AA1 on cellulase production. Fermentation of cassava bagasse was carried out by solid substrate fermentation method. The medium was inoculated by Trichoderma AA1 and incubated for four days. The initial a of medium (0.96, 0.97, 0.98, and 0.99), inoculum concentration (105, 106, 107, dan 108 spores/g), and initial pH of the medium (4.5, 5.0, 5.5, and 6.0) were stud- ied by measuring the cellulase activity during fermentation. The production of cellulase was the best when the medium had initial a of 0.99, inoculum concentration of 107 spores/g, and initial pH of 5. The peak of the cellulase production was achieved after 3-days fermentation. The cellulase activities obtained were 0.168 and 0.072 µmol/minute/ml forcarboxy methyl cellulase dan filter paper-ase respectively.ABSTRAKPenelitian ini bertujuan mempelajari pengaruh a awal medium, konsentrasi inokulum, pH awal, dan waktu fermentasi onggok menggunakan mutan Trichoderma AA1 terhadap produksi selulase. Fermentasi onggok menggunakan metode fermentasi substrat padat. Medium diinokulasi dengan mutan Trichoderma AA1 dan diinkubasikan selama 4 hari. Variabel yang dipelajari meliputi a awal medium (0,96; 0,97; 0,98; dan 0,99), konsentrasi inokulum (105, 106, 107, dan 108 spora/g), dan pH awal medium (4,5, 5,0, 5,5, dan 6,0.). Hasil penelitian menunjukkan bahwa kondisi terbaik fermentasi onggok menggunakan mutan Trichoderma AA1 untuk menghasilkan selulase adalah: a awal medium 0,99, konsentrasi inokulum 107 spora/g, pH awal medium 5, dan waktu fermentasi 3 hari. Aktivitas selulase yang dihasilkan adalah 0,168 dan 0,072 µmol/menit/ml masing-masing untuk carboxy methyl cellulase dan filter paper-ase.

Sifat Prooksidatif Fortifikan NaFeEDTA dan Fe-SULFAT pada Kecap Hasil Fortifikasi Sri Naruki; Mary Astuti; Yustinus Marsono; Sri Raharjo
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Iron in iron-fortified soy sauce may have oxidative effect in both oil and amino acids or protein component. In order to evaluate the possible oxidative properties of both NaFeEDTA and FeSO fortificants, a study of oxidation in soy sauce fortified with the fortificants was conducted. Level of fortificant was 266 mg Fe/L of soy sauce. The extent of oxidation was measured by the level of peroxide value and TBARS value of oil component of fortified soy sauce, as well as car- bonyls content of soy sauce model. The effect of H O addition on level of oxidation was also evaluated. It was found that in soy sauce fortified with either NaFeEDTA or FeSO , the fortificants did not promote oxidation of oil and amino acids components. However, addition of H O made peroxide value, TBARS value, and carbonyls content of fortified samples increased.ABSTRAKTelah dilakukan penelitian tentang pengaruh penambahan fortifikan NaFeEDTA dan FeSO pada kecap manis, ter- hadap angka peroksida dan angka TBARS komponen minyak, serta kadar senyawa karbonil komponen asam aminopada larutan kecap model. Sebagai kontrol, digunakan kecap tanpa fortifikasi. Dosis fortifikan adalah 266 mg Fe/L kecap. Pengaruh penambahan H O terhadap peningkatan oksidasi juga dievaluasi. Berdasarkan data yang diperoleh dapat disimpulkan bahwa bila tidak ada penginduksi oksidasi, maka NaFeEDTA maupun FeSO tidak memicu oksidasikomponen minyak maupun asam amino. Adanya penginduksi oksidasi, dalam hal ini H O , terbukti meningkatkan laju oksidasi, yang tercermin dengan adanya kenaikan angka peroksida, angka TBARS, dan kadar senyawa karbonil.Peningkatan laju oksidasi yang terjadi pada kecap hasil fortifikasi dengan NaFeEDTA tidak lebih besar daripada peningkatan pada kecap hasil fortifikasi menggunakan FeSO .

Kajian Peran Yeast dalam Pembuatan Tempe Maria Erna Kustyawati
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

While filamentous fungi R. oligosporus was the main microorganism in the tempe production, the growth of bacteria was found to take a role in the tempe fermentation and yeasts might have an important contribution to the improvement of the tempe quality. In this study four yeasts of extracellular enzymatic producer, of which: Saccharomyces boulardii, Yarrowia lipolytica, Geotrichum candidum, and Aerobasidium pullulans were inoculated individually with the mold Rhizopus oligosporus into soybeans fermentation for tempe production. The growth of microorganisms including the colony forming unit of bacteria, yeasts, and fungi were analyzed on cultural plates at the fermentation time of 0, 12,24, 36, and 48 h. The result showed that S. boulardii, Y. lipolytica, G. candidum, were grown with natural bacteria dan R. oligosporus to the population of 107, 108, 109 cfu/g, respectively, bacteria was grown up to 109-1010cfu/g as expected. Folic acid contents (μg/100g) of tempe inoculated with R.oligosporus only, and with addition of S.boulardii, G.candidum, and Y.lipolytica were 72,76; 89,28; 62,45; 19,62 respectively. Daidzein contents (%) were 0,77; 0,78; 0,76; 0,67, respectively. Vitamin B contents were 3,79; 3,95;3,76; 3,92, respectively.ABSTRAKWalaupun Rhizopus oligosporus sebagai kapang utama dalam pembuatan tempe, ternyata bakteri mempunyai fungsi yang sangat penting selama fermentasi tempe, dan diduga yeast juga mempunyai peran dalam pembuatan tempe. Dalam penelitian ini empat jenis yeast (Saccharomyces boulardii, Yarrowia lipolytica, Geotrichum candidum, dan Aerobasidium pullulans) yang diketahui sebagai penghasil enzim ekstraseluler lipolitik dan proteolitik digunakan se- bagai inokulum bersama dengan R. oligosporus dalam fermentasi kedelai untuk pembuatan tempe. Masing masing ye- ast diinokulasikan secara terpisah bersama dengan R. oligosporus. Pertumbuhan mikroorganisme selama fermentasi diikuti dengan melihat unit pembentuk koloni (CFU) dari bakteri, yeast, dan kapang dilakukan pada saat preinkubasi kedelai yang telah diinokulasi dan pada lama fermentasi 0 jam, 12 jam, 24 jam, 36 jam dan 48 jam.Hasilnya bahwa S. boulardii, G. candidum, dan Y. lipolytica, mampu tumbuh bersama bakteri alami tempe dan R. oligosporus sampai pada populasi masing-masing 107, 108, 109 cfu/g, pertumbuhan bakteri sampai 109-1010cfu/g. Kandungan asam folat (μg/100g ) dalam tempe dengan R. oligosporus saja dan penambahan dengan S. boulardii, G. candidum, Y. lipolytica adalah berturut-turut 72,76; 89,28; 62,45; 19,62. Kandungan daidzein (%) adalah 0,77; 0,78; 0,76; 0,67. Kandungan vit B (mcg/100g) adalah 3,79; 3,95;3,76; 3,92.

Aktivitas Antioksidan Daun Ginseng Jawa (Talinum paniculatum Gaertn) Lydia Ninan Lestario; Anggelia Essi Christian; Yohanes Martono
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A research on antioxidant activity of Javanese Ginseng (Talinum paniculatum Gaertn) leaves has been carried out. The aims of this research were to compare the antioxidant activity and phenolic content of javanese ginseng leaves extract- ed by various kinds of solvent and to compare the antioxidant activity and phenolic content between and dried javanese ginseng leaves extracted by hot water. The antioxidant activity were measured by free radical scavenging method with DPPH, ferric thiocyanate method, and reducing power method, whereas the phenolic content was measured by Folin– Ciocalteu. The results showed that the highest antioxidant activity of javanese ginseng was found in ethanol extract: 43.78 %, IC = 273.13 µg/ml (by free radical scavenging method with DPPH); 93.17 % (by ferric thiocyanate meth- od); and 0.7022 meq K Fe(CN) /g extract (by reducing power method). The highest phenolic content was also found in46ethanol extract: 171.03 mg/g extract. The antioxidant activity of hot water extract of fresh leaves was higher than from dried leaves: 55.03 %, IC = 181.15 µg/ml (by method DPPH); 85.59 % (by ferric thiocyanate method); whereas the antioxidant activity by reducing power method and the phenolic content of the hot water extract of javanese ginseng leaves found in dried leaves were : 0.8078 meq K Fe(CN) /g extract and 116.11 mg/g extract respectively.ABSTRAKPenelitian tentang aktivitas antioksidan daun Ginseng Jawa (T. paniculatum Gaertn) telah dilakukan. Tujuan dari penelitian ini adalah untuk membandingkan aktivitas antioksidan dan kadar fenolik daun ginseng jawa yang diekstrak dengan beberapa jenis pelarut, dan membandingkan aktivitas antioksidan dan kadar fenolik ekstrak air panas daun ginseng jawa segar dan ekstrak air panas daun ginseng jawa yang dikeringkan. Aktivitas antioksidan diukur dengan metode penangkapan radikal bebas dengan DPPH, metode feri-tiosianat, dan metode kemampuan mereduksi; sedang- kan kadar fenolik diukur dengan metode Folin – Ciocalteu. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dari daun ginseng jawa diperoleh dari ekstrak etanol, yaitu sebesar 43,78 %, dengan nilai IC = 273,13 µg/ ml (metode penangkapan radikal bebas DPPH); 93,17 % (metode feri tiosianat) ;dan 0,7022 mek K Fe(CN) /g ekstrak46(metode kemampuan mereduksi). Kadar fenolik tertinggi juga terdapat dalam ekstrak etanol sebesar 171,03 mg/g ek-strak. Aktivitas antioksidan ekstrak air panas daun ginseng jawa segar lebih tinggi daripada ekstrak air panas daun kering, yaitu sebesar 55,03 % dan IC = 181,15 µg/ml (metode DPPH); 85,59 % (metode feri-tiosianat); sedangkan aktivitas antioksidan dengan metode kemampuan mereduksi dan kadar fenolik, ekstrak air panas daun ginseng jawa kering lebih tinggi daripada ekstrak daun segar, yaitu berturut-turut sebesar 0,8078 mek K Fe(CN) /g ekstrak dan46116,11 mg/g ekstrak.

Penggunaan Natrium Tripolifosfat untuk Meningkatkan Masa Simpan Daging Ayam Leny Yuanita; Prima Retno Wikandari; Sri Poedjiastoeti; Siti Tjahyani
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the study was to know the storage period of chicken on the usage of sodium tripolyphosphate ). The study was carried on two stages. The first stage, the Post Test Only Control Group Design, was to find the variation of sodium tripolyphosphate concentration and the length time of soaking to meet the requirement of P2O5 content and the quality of chicken muscle. The independent variables were sodium tripolyphosphate concentration and soaking time; while the dependent ones were: P O content and organoleptic parameter (i.e. color, flavor, texture). The second stage, the Fac- torial Design, was to know the storage period. The independent variables were variation of sodium tripolyphosphate concentration and soaking time, and storage period; while the dependent variables were chemical and microbiological quality. Data analysis were qualitative and quantitative descriptive. The results of the first stage study revealed that the variation of the sodium tripolyphosphate concentration and soaking time to meet the requirement of P2O5 content and the quality of chicken musle were: 55 g/l – 20 minutes, 70 g/l – 10 minutes, and 70 g/l – 20 minutes. The second stagestudy showed that the storage period of chicken muscle was 6 hours when variations of 70 g/l sodium tripolyphosphate concentration and 20 minutes soaking time were applied, variation of 70 g/l sodium tripolyphosphate concentration and 10 minutes soaking time was 3 hours storage period; while variation of 50 g/l sodium tripolyphosphate concentra- tion and 20 minutes soaking time, for less than 3 hours storage period.ABSTRAKPenelitian ini bertujuan mengetahui masa simpan pada penggunaan natrium tripolifosfat untuk daging ayam. Pene- litian terdiri dari 2 tahap. Tahap I mengetahui variasi konsentrasi natrium tripolifosfat dan lama perendaman yang memenuhi syarat kadar P2O5 dan kualitas daging ayam melalui rancangan penelitian the Post Test Only Control Group Design; variabel bebas adalah variasi konsentrasi natrium tripolifosfat dan lama perendaman, sedangkan variabel terikat adalah kadar P O dan mutu organoleptik. Tahap II mengetahui masa simpan melalui rancangan penelitian faktorial; variabel bebas adalah variasi konsentrasi natrium tripolifosfat dan lama perendaman, serta masa simpan, sedangkan variabel terikat adalah mutu kimia dan mikrobiologi. Analisis data secara deskriptif kuantitatif dan kuali- tatif. Hasil penelitian tahap I: Variasi konsentrasi natrium tripolifosfat dan lama perendaman yang memenuhi syarat kadar P2O5 dan kualitas daging ayam adalah 55 g/l- 20 menit, 70 g/l - 10 menit, dan 70 g/l - 20 menit. Hasil penelitian tahap II: Masa simpan daging ayam pada penggunaan natrium tripolifosfat 70g/l – lama perendaman 20 menit ada- lah 6 jam, untuk variasi 70g/l – lama perendaman 10 menit adalah 3 jam; sedangkan variasi 50 g/l – lama perendaman 20 menit untuk masa simpan < 3 jam.

Karakterisasi Tiga Jenis Pati Sagu (Metroxylon sp.) Hidroksipropil Febby J. Polnaya; J. Talahatu; Haryadi Haryadi; Djagal W. Marseno
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Native sago starch (NSS) was chemically modified with propylene oxide. Hydroxypropylation reaction was aranged using 2.5, 5.0 and 7.5 mL in alkaline condition at 40oC for 24 h. The objective of this study was to identify the effect of propylene oxide on the properties of hydroxypropyl sago starch (HPSS). In addition, swelling power, starch solubility, paste clarity, amylograph properties and starch color were measured. Fourier transform infrared (FT-IR) spectroscopy was used to examine the substitution of hidroxypropyl group. The result showed that molar substitution (MS) HPSS was 0.03-0.09. Swelling power (21.32-51.11 g/g), initial gelatinisation temperature (IGT) (58.5-67.5 oC) and peak ge- latinisation temperature (PGT) (69-75 oC) was the lowest in comparison to NSS was 51.11-77.78 g/g,71.50-72 oC and77.25-79.50 oC respectively for swelling power, IGT and PGT. Paste clarity 59.23-82.18; 35.23-42.09 and 35.70-44.25%T respectively for hidroxypropyl sago starch (HPSS) Tuni, HPSS Ihur and HPSS Molat was highest compared to NSS56.20, 33.27 and 30.22 %T respectively for NSS Tuni, NSS Ihur and NSS Molat. The color of HPSS (L* 93.39-97.58)was highest compared to NSS (L* 62.75-65.01) with a* (0.25-1.38) and b* (6.38-9.37) was the lowest.ABSTRAKPati sagu alami (PSA) telah dimodifikasi dengan propilen oksida. Hidroksipropilasi dengan variasi propilen oksida berturut-turut 2,5, 5,0 dan 7,5 mL dalam suasana alkali pada suhu 40 oC selama 24 jam. Tujuan penelitian ini adalah untuk mempelajari pengaruh variasi propilen oksida terhadap sifat-sifat pati sagu hidroksipropil (PSHP). Parame- ter perubahan yang diukur meliputi kemampuan menggelembung, daya larut, kejernihan pasta, sifat amilografi dan warna pati. Spektra fourier transform infrared (FT-IR) digunakan untuk menunjukkan tersubtitusinya gugus hidrok- sil oleh gugus hidroksipropil. Hasil penelitian menunjukkan bahwa molar subtitusi (MS) PSHP adalah 0,03-0,09. Sifat-sifat seperti kemampuan menggelembung 21,32-51,11 g/g, suhu awal gelatinisasi (SAG) 58,5-67,5 oC dan suhu puncak gelatinisasi (SPG) 69-75 oC adalah rendah jika dibandingkan dengan PSA yaitu 51,11-77,78 g/g,71,50-72 oC dan 77,25-79,50 oC berturut-turut untuk kemampuan menggelembung, SAG dan SPG. Kejernihan pasta 59,23-82,18;35,23-42,09 dan 35,70-44,25 %T berturut-turut untuk pati sagu hidroksipropil Tuni (PSHPT), PSHP Ihur (PSHPI) dan PSHP Molat (PSHPM) lebih tinggi dibandingkan PSA 56,20, 33,27 dan 30,22 %T berturut-turut untuk PSA Tuni, PSA Ihur dan PSA Molat. Warna PSHP (L* 93,39-97,58) menunjukkan nilai yang lebih tinggi jika dibandingkan dengan PSA (L* 62,75-65,01) dengan nilai a* (0,25-1,38) dan nilai b* (6,38-9,37) rendah.

Sorbitol-Oleat Poliester: Produksi, Sifat Fisikokimia, dan Perubahannya selama Penggorenggan Agnes Murdiati; Hastari Wuryastuti; Y. Marsono; Eni Harmayani
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Excess intake of fat and oil resulted in various problem of health disorder. In order to reduce the intake of fat, fat re- placer sorbitol-oleic polyester (SOPE) was developed, by method of esterification methyl oleic and sorbitol at 150 oC for 8 hours. The objectives of this research were to evaluate the characteristics of SOPE produced and the character- istics change in frying. The result showed that SOPE had the color of yellowish brown (y=5 r=0.9 b=0.3 of Lovibond scale), viscosity of 4 cP, refractive index at 25 oC of 1.4307, hydroxyl value of 16.53 mg KOH/g, smoke point of 115 oC, acid value of 2.22 mg KOH/g, and yield of 77.5 %. During frying, the appearance of SOPE became darker, acid value and hydroxyl value was increased by constant rate of 0.37 mg KOH/g/day and 1.38 mg KOH/g/day respectively, and peroxide value increased in the early period and then decreased again, small decreased in smoked point while viscosity of SOPE did not change significantly.ABSTRAKAsupan lemak yang berlebih mengakibatkan berbagai gangguan kesehatan. Untuk mengurangi asupan lemak dibuat senyawa pengganti lemak (fat replacer) sorbitol-oleat poliester (SOPE). Dalam penelitian ini SOPE diproduksi secara kimia dari sorbitol dan asam oleat melalui reaksi esterifikasi antara metil oleat dengan sorbitol pada suhu 150 oC se- lama 8 jam, di dalam suatu reaktor logam. Hasil yang diperoleh menunjukkan bahwa SOPE yang dihasilkan berwarna kuning kecoklatan (k=5 m=0,9 b=0,3 skala Lovibond), viskositas 4 cP, indeks refraksi pada 25 oC sebesar 1,4307, angka hidroksil 16,53 mg KOH/g SOPE, angka asam 2,22 mg KOH/g SOPE, dan yield 77,5 %. Selama penggorengan, SOPE mengalami peningkatan intensitas warna coklat, peningkatan angka asam dengan konstanta kecepatan 0,39 mg KOH/gSOPE/hari, peningkatan angka hidroksil dengan konstanta kecepatan 1,26 mg KOH/gSOPE/hari, kenaikan angka peroksida pada awal pemanasan yang selanjutnya mengalami penurunan kembali, penurunan sedikit titik asap, dan tidak terjadi perubahan viskositas.

Analisis Kebisingan dan Getaran Mekanis pada Traktor Tangan Sigit Prabawa
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of the research was to analyze noise and vibration of hand tractor. Noise was measured with digital sound level meter, while vibration was measured with portable vibration meter. The result showed that the noise level of hand tractor Perkasa 700 GX which was 88 – 99 dB (A) exceeded the critical tolerance level of 85 dB (A), while the vibration level of 2.10 Hz with acceleration of 24.20 m/sec2exceeded the critical tolerance level of 2.10 Hz with acceleration of 10.00 m/sec2. To reduce noise and vibration, it is suggested to improve construction of the hand tractor by improving engine design especially the muffler, installing a spring ring on each bolt, mounting shock breakers, as well as using an engine. It is also recommended to use ear protectors.ABSTRAKTujuan dari penelitian ini adalah menganalisa kebisingan dan getaran mekanis pada traktor tangan. Kebisingan diu- kur dengan sound level meter tipe digital. Getaran mekanis diukur dengan portable vibration meter. Hasil penelitian menunjukkan bahwa tingkat kebisingan pada traktor tangan Perkasa 700 GX adalah 88-99 dB(A), melebihi batas ambang kritis yaitu 85 dB(A). Tingkat kebisingan yang tinggi dapat menyebabkan kerusakan pada pendengaran. Hasil penelitian juga menunjukkan tingkat getaran mekanis dengan frekuensi 2.10 Hz dan percepatan 24.20 m/det2 yang me- lebihi batas yang diijinkan yaitu frekuensi 2.10 Hz dan percepatan 10 m/det2. Upaya yang dapat dilakukan untuk men- gatasi masalah kebisingan dan getaran mekanis pada traktor tangan adalah perbaikan konstruksi, diantaranya dengan perbaikan rancangbangun motor (khususnya muffler), pemasangan ring per pada semua baut, serta penggunaan shock breaker dan engine. Selain itu juga perlu diperhatikan penggunaan pelindung telinga bagi operator traktor tangan.

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agritech@ugm.ac.id

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Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA

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Contact Name Rachma Wikandari

Contact Email rachma_wikandari@mail.ugm.ac.id

Phone +6285712601130

Journal Mail Official agritech@ugm.ac.id

Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

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Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.ugm.ac.id

Phone
+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA