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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 3 (2009)" : 8 Documents clear

Potensi Nanofiltrasi dalam Pemekatan Bakteri Asam Laktat sebagai Probiotik Savory dari Kacang Hijau (Phaseolus radiatus L.) Terfermentasi oleh Rhizopus-C Sri Moerniati; Agustine Susilowati; Aspiyanto Aspiyanto
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Concentration of fermented Mung beans as ingredient probiotic through Nanofiltration at fixed pump motor frequency and pressure for long time was an important effort to reach optimal operation condition, so it is generated savory functional product with the best total LAB count and composition. Concentration process of fermented Mung beans substrates by Rhizopus-C fermented by LAB using mixed cultures of L. bulgaricus and S. thermophilus and enriched by full cream milk at 40 °C for 48 hours was performed at pump motor frequency of 20 Hz, room temperature and pressure of 25 bar for 30, 60, 90, 120, 150, 180, 210, 240, 270 and 300 minutes, respectively. The result of activity demonstrated that long time of concentration process would reduce permeate flux, increased retentate composition of total LAB count, total solids, total acids, dissolved protein and reducing sugar, while salt concentration would be de- clined. Based on total LAB count and process efficiency, optimal time of concentration to generate retentate as savory probiotic was 210 minutes with concentrations of total solids of 21.25 %, total acids of 1.35 %, dissolved protein of 5.65 mg/mL, reducing sugar of 127.5 mg/mL, salt of 0.57 % and total LAB count of 2.6 x 1010 cfu/mL, whereas permeate as side product could be used as probiotic acidulent gave flux of 9 L/m2.hour with concentrations of total solids of 2.24%, total acids of 1.24 %, dissolved protein of 0.02 mg/mL, reducing sugar of 2.985 mg/mL, salt of 0.67 % and totalLAB count of 1.2 x 107 cfu/mL.ABSTRAKPemekatan konsentrat kacang hijau terfermentasi sebagai probiotik ingredient menggunakan sistem nanofiltrasi den- gan waktu yang semakin meningkat pada tekanan & kecepatan motor tetap merupakan upaya untuk memperoleh kon- disi operasi optimal sehingga dihasilkan produk fungsinal savory dengan total BAL dan komposisi terbaik. Proses pemekatan dilakukan selama 30, 60, 90, 120, 150 ,180, 210, 240, 270 dan 300 menit, tekanan 25 bar, frekwensi motor pompa 20 Hz, suhu ruang pada substrat kacang hijau terfermentasi oleh Rhizopus C yang difermentasi oleh BAL pada suhu 40 °C selama 48 jam menggunakan campuran L. bulgaricus dan S. thermophilus dan diperkaya dengan susu skim. Hasil penelitian menunjukkan bahwa peningkatan waktu proses akan menurunkan fluks bahan namun meningkatkan komposisi retentat terhadap total BAL, total solid, total asam, protein terlarut, gula pereduksi sedangkan kadar garam cenderung menurun. Berdasarkan jumlah BAL dan efesiensi proses, Waktu pemekatan 210 menit adalah optimal dalam dalam menghasilkan retentat sebagai probiotik savory dengan total padatan kering 21,25 %, total asam 1,35 %, protein terlarut 5,65 mg/mL, gula pereduksi 127,5 mg/mL, garam 0,57 % dan jumlah BAL 2,6 x 1010 cfu/mL dan fluks permeat 9L/m2.jam sedangkan permeat sebagai produk samping yang berpotensi sebagai acidulant berprobiotik dengan kandun-gan total padatan kering 2,24 %, total asam 1,24 %, protein terlarut 0,02 mg/mL, gula pereduksi 2,985 mg/mL, garam0,67 % dan jumlah BAL 1,2 x 107 cfu/ml.

Physicochemical Properties of Palm Stearin and Palm Mid Fraction Obtained by Dry Fractionation Bangun P. Nusantoro
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Palm stearin was obtained from the 1st dry fractionation at a yield of 27.6 % with IV: 37.6 and SMP: 51.8 oC while palm mid fraction (PMF) was obtained from the 2nd dry fractionation at a yield of 24.1 % with IV: 45.8 and SMP:42.7 oC. Palm stearin consisted mainly of POP (31.06 %), PPP (20.61%) and POO (15.81 %) while palm mid fraction had disaturated TAG (such as POP: 61.05 % and POSt: 11.76 %) as the major constituents. From melting properties,palm stearin had a higher melting temperature (T : 46.7 oC) than that of PMF (T : 38.5 oC). It was also shown that,M Min general, palm stearin had higher solid fat content at any temperature compared to PMF. Palm stearin will likely besuitable as hard stock for shortenings and PMF has potency in margarine formulations.

Pengembangan Zirkonia Agarosa sebagai Matrik untuk Biokatalis pada Amobilisasi Lipase Candida Rugosa Chusnul Hidayat; Supriyadi Supriyadi; Probondari Probondari
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Enzymes have an ability to catalyze specific chemical reactions with high efficiency and low energy cost. Since immo- bilized enzymes are more stable and reusable in comparison with free enzyme, then the developing of both the enzyme immobilized technique and their support matrices are very important. In this research, agarose- zirconia matrix was prepared for the immobilization of Candida rugosa lipase. Matrix was activated with epichlorohydrin, as bifunctional reagent, to prepare a covalent bridge between matrix and enzyme. Factors, such as NaOH concentration and epoxide groups at the surface of the matrix were investigated. The results show that the optimum NaOH concentration was 0,8M, in which the epoxide content was 714 µmol/gr matrix. Optimization of enzyme coupling resulted in that the optimum of epoxide content was 327 µmol/gr matrix and the immobilized specific activity was 0,35 U/mg protein. The immo- bilization efficiency was 92,13 % based on relative activity of immobilized enzyme to total enzyme loading. Half life time estimation was 7,16 weeks in storage condition temperature at 4 oC and pH 8. Immobilized lipase was used for interesterification of commercial fish oil and lauric acid. It can be concluded that agarose zirconia matrix was suitable for enzyme immobilization.ABSTRAKEnzim merupakan biokatalis yang potensial untuk dikembangkan karena efektivitasnya yang tinggi dan bersifat spesifik serta mampu mengkatalisis reaksi kimia dengan efisien dan dengan kebutuhan energi yang rendah. Enzim amobil lebih stabil dibandingkan dengan enzim bebas dan dapat digunakan kembali. Oleh karena itu, berbagai metode amobilisasi dikembangkan melalui pengkajian penggunaan berbagai material support matrik, metode aktivasi matrik dan metode pengikatan enzim. Dalam penelitian ini, agarose-zirkonia dibuat sebagai support matrik untuk amobilisasi lipase Can- dida rugosa. Pengikatan lipase dilakukan secara kovalen menggunakan epiklorohidrin sebagai reagen bifungsional. Faktor yang dikaji adalah konsentrasi NaOH dalam sistem reaksi dan kandungan gugus epoksida pada matrik terh- adap enzim amobil. Hasil penelitian menunjukkan bahwa konsentrasi larutan sebesar 0,8 M NaOH menghasilkan gu- gus epoksida sebanyak 714 µmol/gr matriks. Amobilisasi enzim terbaik diperoleh pada kondisi jumlah gugus epoksida sebanyak 327 µmol/gr matriks yang menghasilkan aktivitas spesifik tertinggi sebesar 0,35 U/mg protein. Efisiensi amobilisasi berdasar aktivitas enzim relatif terhadap total enzim terikat pada matriks sebesar 92,13 %. Estimasi umur simpan lipase amobil hingga aktivitas menurun 50 % adalah 7,16 minggu, dengan kondisi pH 8, pada suhu penyim- panan 4 °C. Dari penelitian ini dapat disimpulkan bahwa matriks zirkonia agarosa telah dapat digunakan dengan baik untuk amobilisasi enzim dan lipase amobil dapat digunakan untuk interesterifikasi minyak ikan dan asam laurat.

Sifat Antioksidasi, Sifat Kimia dan Sifat Fisik Manisan Basah dari Kunir Putih (Curcuma mangga Val.) Dwiyati Pujimulyani; Agung Wazyka
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study are to get a good manufacturing process of wet sweets from white saffron and to examine the antioxidant activity, chemical and physical properties of this product. The white saffron rhizomes were peeled, washed, blanched at 100 °C for 5 minutes in 0.05 % citric acid solution and sliced 2 mm thick. The slices of white saffron were boiled in 30 % sugar solution for 10 minutes, then soaked in sugar solution for 2, 3 and 4 days. This product was ex- amined for antioxidation properties (methods: DPPH, FTC, TBA), chemical properties (moisture content, curcumin and phenol content) and physical properties (colour, texture and deformation). The result of this study showed that the wet sweets from white saffron had a good taste, through boiling and soaking in sugar solution for 3 days, had RSA42.94 %. The peroxide and malonaldedyd values of the product were lower than control (without sample). This product had moisture content 23.47 %, curcumin 39.28 ppm (db), phenol 257.44 ppm (db), colour (absorbance) 0.551, texture112.56 N and the deformation value was 34.66 %.ABSTRAKTujuan penelitian ini adalah memperoleh cara pengolahan manisan basah dari kunir putih dan menguji sifat antiok- sidasi, sifat kimia dan sifat fisik produk. Pada penelitian ini dilakukan pengolahan manisan basah kunir putih dengan variasi perlakuan perebusan dan tanpa perebusan serta lama perendaman dalam larutan gula secara bertingkat. Cara pembuatan manisan basah sebagai berikut: rimpang kunir putih dikupas, dicuci, diblanching 100 °C selama 5 menit dalam larutan asam sitrat 0,05 % dan dilakukan pengirisan 2 mm. Irisan kunir putih direbus dalam larutan gula 30 % selama 10 menit, kemudian direndam dalam larutan gula dengan variasi lama perendaman 2, 3 dan 4 hari. Manisan basah dari kunir putih diuji sifat antioksidasi (metode DPPH, FTC dan TBA), sifat kimia (kadar air, kurkumin dan ka- dar fenol) dan sifat fisik (warna, tekstur dan deformasi). Hasil penelitian ini menunjukkan bahwa manisan basah kunir putih yang disukai adalah dengan perlakuan perebusan dan perendaman dalam larutan gula 3 hari, mempunyai RSA 42,94 %, produk peroksida dan malonaldehid lebih rendah dibanding kontrol (tanpa sampel). Produk tersebut mempunyai kadar air 23,47 %, kurkumin 39,28 ppm (bk), fenol 257,44 ppm (bk), warna (absorbansi) 0,551, tekstur112,56 N dan deformasi 34,66 %.

Pengaruh Sinar Ultra Violet dan Lama Penyimpanan terhadap Sifat Mikrobiologi dan Ketengikan Krem Santan Kelapa Suharyono A. S.; Maria Erna K.; M. Kurniadi
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Coconut milk cream is an emulsion in the form of thick and white appearance. One of the alternatives in food preser- vation is irradiation. The irradiation inhibits the growth of bacteria, mold and yeast. The aim of this research was to find out the effect of UV irradiation and storage time on microbe and rancidity properties of coconut milk cream. This research contained two factors of treatment. The first was length of irradiation varying 5 different time 0, 10, 20, 40,60, and 80 seconds. The second factor was storage time, 0, 2, 4, and 6 days. Data acquired in this research were shown in graphic form and discussed descriptively. The result showed that coconut milk cream irradiated for 80 seconds had the lowest total microbe and peroxide score after 6 days of storage, 6,6 x 108 CFU/ml and 6,922 mg eq/Kg respectively. The total microbe value is not appropriate to SNI standard for liquid coconut milk, but peroxide value is suits the SNI standard for food with fat. The length of irradiation is 20 to 80 seconds, the longer irradiation time, the reduction of total microbe and peroxide score on coconut milk cream were higher. Storage time until 6 days, the longer of storage led to increase the total microbe and peroxide value of coconut milk cream.ABSTRAKKrem santan merupakan suatu emulsi yang berbentuk kental dan berwarna putih. Salah satu alternatif pengawetan pangan adalah dengan iradiasi. Radiasi menghambat pertumbuhan bakteri, kapang, dan khamir. Penelitian ini bertu- juan untuk mengetahui pengaruh lama penyinaran dan lama penyimpanan terhadap sifat mikrobiologi dan ketengikan krem santan kelapa. Penelitian ini terdiri dari dua macam faktor perlakuan. Faktor pertama adalah lama penyinaran sebanyak lima taraf yaitu 0, 10, 20, 40, 60 dan 80 detik. Faktor kedua adalah lama penyimpanan yaitu 0, 2, 4, dan 6 hari. Data yang diperoleh disajikan dalam bentuk grafik dan dibahas secara deskriptif. Hasil penelitian menunjukkan bahwa krem santan kelapa yang disinari 80 detik memiliki nilai total mikroba dan angka peroksida terendah selama 6 hari penyimpanan, masing-masing sebesar 6,6 x 108 CFU/ml dan 6,922 mg eq/Kg. Total mikroba krem santan yang diperoleh tidak sesuai SNI untuk santan cair, akan tetapi angka peroksida memenuhi SNI untuk bahan pangan berlemak. Lama penyinaran 20 hingga 80 detik semakin menurunkan total mikroba dan angka peroksida krem santan kelapa. Lama penyimpanan hingga 6 hari semakin meningkatkan total mikroba dan angka peroksida krem santan kelapa.

Morfologi Usus Ayam Broiler yang Disuplementasi dengan Probiotik Strain Tunggal dan Campuran Sri Harimurti; Endang Sutriswati Rahayu
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the study was to investigate the effect of single and mixed probiotic strains on the morphology of the small intestine of broiler chickens. Antibiotic free corn-soybean ration was formulated to meet the nutrient requirement for broiler chicken as basal diet for the control treatment (Po). The other four treatment groups used the same basal diet supplemented with three probiotic strains, namely Lactobacillus murinus, Ar3 (P1), Streptococcus thermophillus, Kp2 (P2), Pediococcus acidilactici, Kd6 (P3) and the fourth group suplemented with the mixture of all the strains (P4), with the concentration of 108 cells/ml. The supplementation of the probiotics administered orally once a day,1ml/bird. The results of the study have shown that suplementation of all of the single and mixed probiotic strains significantly (P<0,05) increased duodenum, jejunum, and ileum villus height than that of the control treatment. The villus width of the duodenum, jejunum and ileum had the same pattern, affected by either single strains or mixed cultures. However, the crypt depth of jejunum was not affected by the treatments whereas the crypt depth of duodenum and ileum were significantly affected (P<0.05) by the treatments.ABSTRAKPenelitian ini bertujuan untuk mengetahui morfologi usus ayam broiler yang disuplementasi probiotik strain tunggal dan probiotik campuran. Ransum ayam berbasis jagung, bungkil kedelai yang bebas antibiotika disusun sesuai dengan standar kebutuhan ayam broiler, digunakan sebagai pakan dasar pada perlakuan kontrol (Po). Untuk keempat kel- ompok perlakuan lainnya juga digunakan pakan dasar tersebut dengan suplementasi 3 strain probiotik berturut-turut Lactobacillus murinus, Ar3 (P1), Streptococcus thermophillus, Kp2 (P2), Pediococcus acidilactici, Kd6 (P3), dan probiotik campuran dari ketiga strain tersebut (P4) masing-masing dengan konsentrasi 108 sel bakteri/ml. Suplemen- tasi probiotik tersebut melalui tetes mulut 1 ml/ekor/hari. Hasil penelitian menunjukkan bahwa suplementasi probiotik dengan strain tunggal maupun campuran meningkatkan tinggi vili pada duodenum, jejunum, dan ileum. Lebar vili pada duodenum, jejunum, dan ileum memiliki pola yang sama, dipengaruhi oleh suplementasi probiotik strain tunggal dan campuran. Tetapi kedalaman crypta jejunum secara statistik tidak berbeda nyata meskipun pada duodenum dan ileum berbeda secara signifikan (P<0,05).

Difusivitas Air pada Wortel selama Penggorengan Hampa Udara Sutarsi Sutarsi; Budi Rahardjo; Pudji Hastuti
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Knowledge of moisture diffusivity was important for water loss modelling during deep fat vacuum frying. The appropri- ateness of model depended on the accuracy of moisture diffusivity value. The objective of this research was to calculate carrot moisture diffusivity during deep fat vacuum frying. Moisture diffusivity was obtained from rate of water loss multiplied by L2/π2. The rate of water loss was determined from unsteady-state diffusion equation. The slope of the time vs. dimensionless concentration ratio plot was the rate of water loss. Carrot was used as a sample in this research. The rate of water loss was determined during deep fat vacuum frying with variation of absolute pressure, temperature and initial moisture content. The result showed that moisture diffusivity depended on absolute pressure, temperature and initial moisture content. The result indicated that an increase in the temperature of frying and initial moisture content caused an increase in moisture diffusivity. While an increase in the absolute pressure induced decreasing of moisture diffusivity. The moisture diffusivities were accurately predicted at absolute pressure range from 20 – 40 kPa, initial moisture content range from 198 % (db) to 940 % (db) and temperature range from 80 to 110 oC.ABSTRAKPengetahuan mengenai difusivitas air sangat penting untuk pemodelan kehilangan air selama penggorengan hampa udara. Kesesuaian model tergantung atas akurasi nilai difusivitas air. Tujuan penelitian ini adalah untuk menghitung difusivitas air sebagai fungsi tekanan absolut, suhu dan kadar air awal bahan selama penggorengan hampa udara. Difusivitas air diperoleh dari laju kehilangan air dikalikan L2/π2. Laju kehilangan air ditentukan dari persamaan di- fusi tak mantap. Kemiringan dari kurva lama penggorengan terhadap rasio konsentrasi merupakan laju kehilangan air. Penilitian ini menggunakan wortel sebagai sampel. Laju kehilangan air ditentukan selama penggorengan hampa udara dengan variasi tekanan absolut, suhu dan kadar air awal bahan. Hasil penelitian menunjukkan bahwa difusivi- tas air tergantung atas tekanan absolut, suhu dan kadar air awal. Peningkatan suhu dan kadar air awal menyebabkan peningkatan difusivitas air. Sedangkan peningkatan tekanan absolut menyebabkan penurunan nilai difusivitas air. Difusivitas air diprediksikan secara tepat pada range tekanan absolut 20 - 40 kPa, suhu 80 - 110 oC dan kadar air awal 198 - 940 % (bk).

Sistem Pengambilan Keputusan untuk Pengembangan Usahatani Terpadu di Lahan Pasang Surut Rustan Massinai; Putu Sudira; Lilik Sutiarso
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Integrated farming system is intendend to extend the biological cycle through an optimal use of farming, plantation, and animal husbandry by-products. The purposes of this study were to design an information system that would support the decision making in an integrated farming system management of tidal swamp lands and to determine the feasibility of an integrated farming system based on an eonomic analysis of type B and C of tidal swamp lands in Gandang vil- lage of Central Kalimantan. This study was carried out from July to September 2008 in Gandang village, Maliku sub district, Pulang Pisau district of Central Kalimantan. The methods used were field surveys and interviews. The data that had been collected and verified in the field were then classified and compiled. These data were then analysed to create a database for a decision support system model of an integrated farming development in the tidal swamp lands of Gandang village, which was processed using Borland Delphi 7.0. The results of decision analysis indicated that the average size of land owned by the farmers was 3.25 hectares for which 1.47 hectares, 0.61 hectares, and 0.91 hectare were used for paddy, coffee, and grass cultivation, respectively; they also had two cows. From such uses, they obtained a profit of Rp 9.020.843 per farmer per year.ABSTRAKSistem pertanian terpadu diarahkan pada upaya memperpanjang siklus biologis dengan mengoptimalkan pemanfaatan hasil samping pertanian, perkebunan dan peternakan. Tujuan penelitian ini adalah mendesain sistem informasi untuk mendukung pengambilan keputusan dalam pengelolaan sistem usahatani secara terpadu di wilayah lahan pasang surut, dan menentukan tingkat kelayakan sistem usahatani terpadu berdasarkan analisis ekonomi di wilayah lahan pasang surut tipe B dan C Desa Gandang, Kalimantan Tengah. Penelitian ini dilaksanakan pada bulan Juli sampai dengan September 2008 di desa Gandang, kecamatan Maliku, kabupaten Pulang Pisau, Kalimantan Tengah. Metode yang digunakan adalah survei lapangan dan wawancara. Hasil pengambilan data dan verifikasi lapangan disusun dan dikompilasi. Selanjutnya dianalisis untuk tujuan penyusunan database model sistem pengambilan keputusan untuk pengembangan usahatani terpadu di lahan pasang surut desa Gandang, Kecamatan Maliku, Kabupaten Pulang Pisau, dan diolah menggunakan bahasa pemrograman Borland Delphi 7.0. Hasil analisis keputusan menunjukkan bahwa luas lahan petani rata-rata 3,25 hektar dapat mengusahakan tanaman padi seluas 1,47 hektar, kopi seluas 0,61 hek- tar, tanaman rumput seluas 0,91 hektar dan memelihara ternak sapi 2 ekor, dapat menghasilkan keuntungan (profit) sebanyak Rp 9.020.843,00/petani/ tahun.

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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

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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