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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 15 Documents
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Search results for , issue "Vol 32, No 1 (2012)" : 15 Documents clear
Stabilitas Sifat Antioksidatif Lidah Buaya (Aloe vera var. chinensis) selama Pengolahan Minuman Lidah Buaya Riyanto Riyanto; Chatarina Wariyah
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.3 KB) | DOI: 10.22146/agritech.9659

Abstract

Aloe vera had functional properties as an antioxidant due to its flavonoid compound. However, the use of aloe veraextract were less practical, perishable and low acceptability. Therefore, aloe vera would be processed into aloe vera drink. The purpose of this research was to produce acceptable aloe vera drink with high antioxidative effect. Specifically, the objectives of this research were to evaluate antioxidative activity of aloe vera extract, to evaluate antioxidative properties changes during processing of aloe vera drink based on their ability to scavenge DPPH radicals and to inhibite lipid peroxidation, and to determine process conditions that resulted acceptable product. The research showed that aloe vera extract had high antioxidative activity shown by the percentage of Reactive Scavenging Activity (RSA) of 35.17 % and inhibition of lipid peroxidation of 49.53 %. Blanching of aloe vera gel with the higher temperature, produced aloe vera drink with low antioxidative activity. The antioxidative activity in every stage of processing aloe vera drink decreased especially after immersion in NaCl or lime solution. Processing of aloe vera drink with blanching at temperature of 70 °C produced the most acceptable aloe vera drink with high antioxidative activity.ABSTRAKLidah buaya atau aloe vera memiliki sifat fungsional sebagai antioksidan karena mengandung senyawa flavonoid.Penggunaan lidah buaya dalam bentuk ekstrak kurang praktis, mudah rusak dan akseptabilitasnya rendah. Oleh karena itu dilakukan pengolahan gel lidah buaya menjadi minuman lidah buaya. Tujuan penelitian ini adalah menghasilkan minuman lidah buaya dengan sifat antioksidatif dan akseptabilitas tinggi. Secara khusus tujuannya adalah mengevaluasi aktivitas antioksidasi ekstrak lidah buaya, mengevaluasi perubahan sifat antioksidatif lidah buaya selama pengolahan minuman lidah buaya berdasarkan kemampuannya menangkap radikal bebas DPPH dan menghambat peroksidasi lemak, dan menentukan kondisi proses terbaik yang dapat menghasilkan minuman lidah buaya dengan akseptabilitas tinggi. Hasil penelitian menunjukkan bahwa ekstrak lidah buaya memiliki aktivitas antioksidasi dengan persentase Reactive Scavenging Activity (RSA) sebesar 35,17 % dan penghambatan peroksidasi lemak 49,53 %. Blansing gel lidah buaya dengan suhu semakin tinggi menghasilkan minuman lidah buaya dengan aktivitas antioksidasi rendah. Aktivitas antioksidasi pada setiap tahap pengolahan minuman lidah buaya semakin menurun terutama setelah perendaman dalam larutan NaCl atau larutan kapur. Pengolahan minuman lidah buaya dengan suhu blansing 70 oC dapat menghasilkan minuman lidah buaya yang paling akseptabel dengan aktivitas antioksidasi tinggi.
Pendekatan Multivariat untuk Pengukuran Kualitas Tomat (Lycopersicon esculentum) Berdasarkan Parameter Warna Pendekatan Multivariat untuk Pengukuran Kualitas Tomat (Lycopersicon esculentum) Berdasarkan Parameter Warna Rudiati Evi Masithoh; Budi Rahardjo; Lilik Sutiarso; Agus Hardjoko
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.419 KB) | DOI: 10.22146/agritech.9660

Abstract

In this study, multivariate linear regression (MLR) was used to predict the content of Brix, total carotene, citric acid,and vitamin C of tomato based on RGB color parameters. Tomatoes were stored at 6 °C and 28 °C then their quality parameters were measured. R, G, and B values were measured non-destructively using computer vision system developed in the previous study. Brix, total carotene, citric acid, and vitamin C were determined by conventional procedures in the laboratory. Data analysis showed that the MLR calibration models could be used to predict Brix, total carotene, citric acid, and vitamin C with R2  of  0.77and 0.72, 0.902 and 0.85, 0.71 and 0.77, as well as 0.88 and 0.82 for temperature of 6 °C and 28 °C, respectively.ABSTRAKPada penelitian ini, multivariate linier regression (MLR) digunakan untuk memprediksi kandungan Brix, karoten total,asam sitrat, dan vitamin C dari tomat berdasarkan parameter warna RGB. Tomat disimpan pada suhu 6 °C dan 28 °C kemudian diukur parameter kualitasnya. Nilai R, G, dan B diukur secara non-destructive dari computer vision system yang dikembangkan pada penelitian sebelumnya. Parameter kualitas Brix, karoten total, asam sitrat, dan vitamin C ditentukan secara destructive dengan prosedur konvensional di laboratorium. Analisis data menunjukkan bahwa model kalibrasi MLR dapat digunakan untuk memprediksi Brix, karoten total, asam sitrat, dan vitamin C dengan R2 sebesar0,77dan 0,72, 0,902 dan 0,85, 0,71 dan 0,77, serta 0,88 dan 0,82 untuk suhu 6 °C dan 28 °C secara berturutan.
Pemodelan Matematik Pindah Panas dan Massa pada Penggorengan dengan Pasir sebagai Media Penghantar Panas Siswantoro Siswantoro; Budi Rahardjo; Nursigit Bintoro; Pudji Hastuti
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.032 KB) | DOI: 10.22146/agritech.9661

Abstract

Frying is one of the oldest processes for cooking and drying of food. The frying process is basically the exchange of thermal energy through direct contact between a transferring heat medium and the food in high temperature. The frying process is the most commonly used oil as frying medium, however in this research used sand as a medium for transferring heat. Even though frying process is a very popular and ancient method to cook foods, the theory of frying processing was long neglected and poorly understood. The objective of this research was to develop a mathematical model of heat and mass transfer, to better explain coeffi cient of unit surface conductance (h) between food (chip) and the frying medium (sand), constantan of heat transfer (Kp ), changes of temperature and water content of food during the process. The research is a laboratory based research, which is conducted using river sand, ferric sand, Aluminum plate, and chip as the sample food. River sand used has diameter from 0.25 mm to 2.00 mm, and ferric sand’s diameters are from 0.10 mm to 0.40 mm. Tools used in the experiment include the hot sand frying machine, tools to measure physical and thermal properties, sieve, balance, volumetric glass, tachometer, thermocouple, data logger, interface, and a personal computer. The mean percentage errors of the mathematical model constructed are less than 10 %. This fi gure suggested that the mathematical model developed has a good precision, i.e. no signifi cant difference between the predicting values and the observations.ABSTRAKPenggorengan merupakan salah satu metode tertua dari proses pemasakan dan pengeringan pangan. Proses penggorengan berlangsung melalui kontak dengan media penghantar panas dan dilakukan pada suhu tinggi. Proses penggorengan biasanya digunakan minyak sebagai media penghantar panas, akan tetapi pada penelitian ini digunakan pasir sebagai media penghantar panas. Meskipun penggorengan merupakan suatu proses pemasakan pangan yang sudah lama dilakukan, tetapi proses tersebut banyak yang belum diungkap secara ilmiah.Tujuan dari penelitian ini adalah untuk mengembangkan model matematik pindah panas dan massa yang meliputi koefi sien kontak panas permukaan (h) antara kerupuk dan pasir, konstanta pindah panas (Kp ), perubahan suhu dan kandungan air produk (kerupuk) selama penggorengan. Penelitian dilakukan dengan eksperimen laboratorium, bahan yang digunakan adalah pasir sungai, pasir besi, plat Aluminium, dan kerupuk (sebagai sample produk). Kisaran diameter pasir yang digunakan, untuk pasir sungai adalah 0,25 mm sampai dengan 2,00 mm, dan pasir besi adalah 0,10 mm sampai dengan 0,40 mm. Peralatan yang digunakan terdiri dari peralatan untuk mengukur sifat fi sik dan termis bahan, mesin penggoreng dengan pasir, ayakan, neraca, gelas ukur, tachometer, thermokopel, data logger, interface, dan computer. Dari hasil penelitian diperoleh bahwa, presentase kesalahan rata-rata nilai prediksi dengan penggunaan model matematik lebih kecil dari 10 %. Hasil ini menunjukkan bahwa model matematik yang telah dikembangkan mempunyai tingkat ketepatan yang cukup baik untuk digunakan.
Kajian Cider sebagai Alternatif Penganekaragaman Produk Kopi Suharyono Apno Sugito
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.902 KB) | DOI: 10.22146/agritech.9662

Abstract

Coffee is an important export commodity from Indonesia. There are not many processed product from coffee, and sincecoffee is a delightful refreshing beverage, it is interesting to make product diversivication from coffee. An alternative processing could be a cider. Coffee used in this research were decaffeinated, Robusta and Arabica coffee. The amount of added sugar were 15 %, 20 %, and 25 %. Natural cultures, combination of Sacharomyces cerevisiae and Acetobacter xylinum, combination of Sacharomyces ludwigii and Acetobacter xylinum, combination of  S. cerevisiae, S. ludwigii, and A. xylinum were used as starters. The parameters observed included: reducing sugar content, alcohol, total tertitrasi acid, pH and Organoleptic Test (color, aroma, taste, clarity, and general acceptance). Coffee cider with the highest overall acceptance score was made from decaffeinated coffee, with 20 % sugar addition and combination of S. ludwigii and A. xylinum as starter.The result of correlation analysis showed a negative significant correlation between reducing sugar content and aroma of coffee cider. Positive significant correlation were found between total titrable acidity and aroma, taste and overall acceptance of coffee cider.ABSTRAKKopi merupakan komoditas ekspor penting   Indonesia. Tidak banyak produk olahan dari kopi, yang lebih dikenalsebagai minuman menyegarkan dan menyenangkan, sehingga menarik untuk membuat diversifikasi produk kopi. Salah satu alternatif adalah pengolahan cider. Kopi yang digunakan dalam penelitian ini adalah kopi tanpa kafein, Robusta dan Arabika. Jumlah gula yang ditambahkan adalah 15 %, 20 %, dan 25 %. Kultur alami, kombinasi Sacharomyces cerevisea dan Acetobacter xylinum, kombinasi Sacharomyces Ludwigii dan Acetobacter xylinum, kombinasi S. cerevisiae, S.Ludwigii , dan A.xylinum digunakan sebagai starter. Parameter yang diamati meliputi: kadar gula pereduksi, alkohol, total asam tertitrasi, pH dan Uji Organoleptik (warna, aroma,rasa, kejernihan, dan penerimaan umum). Cider kopi dengan skor penerimaan keseluruhan tertinggi dibuat dari kopi tanpa kafein, dengan penambahan gula 20 % dan kombinasi S. Ludwigii dan A. xylinum sebagai starter. Hasil analisis korelasi menunjukkan hubungan signifikan negatif antara pengurangan kadar gula dan aroma sari kopi. Hubungan yang bermakna positif ditemukan antara keasaman total dan aroma, rasa dan penerimaan keseluruhan cider kopi.
Profil Aroma Asap Cair Tempurung Kelapa Hasil Distilasi Fraksinasi Bertingkat pada Berbagai Perlakuan Suhu Syahraeni Kadir; Purnama Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.95 KB) | DOI: 10.22146/agritech.9663

Abstract

Have been carried out in stages distillation liquid smoke at a temperature of  90, 100, 110, 120, 130 and 140 °C,which aims to assess the decrease in the intensity of the aroma of coconut shell liquid smoke through fractionation by distillation storey.The results were obtained a total recovery of 90.52 % with the highest at a temperature range of 100-130 °C distillation ie 88.88 %. Sensory evaluation results showed that the liquid smoke fraction II at a temperature of 120 °C obtained the highest percentage of acceptance by panelists namely 65 %. The main volatile components as a liquid smoke aroma contributors are grouped into four, namely: Group alcohols, acids and esters, carbonyl group, phenol and its derivatives as well as guaiacol and its derivatives. All of the tested liquid smoke fractions containing groups of the compounds with varying intensity.ABSTRAKTelah dilakukan distilasi asap cair secara bertingkat pada suhu 90; 100; 110; 120; 130 dan 140 °C, yang bertujuanmengkaji penurunan intensitas aroma asap cair tempurung kelapa melalui distilasi fraksinasi bertingkat. Dari hasil penelitian diperoleh total rendemen sebesar 90,52 % dengan hasil tertinggi pada suhu distilasi berkisar 100-130 °C yakni88,88 %. Hasil pengujian sensoris menunjukkan bahwa asap cair fraksi ll yang didistilasi pada suhu 120 °C memperoleh persentase penerimaan tertinggi oleh panelis yakni 65%. Komponen volatil utama sebagai kontributor aroma asap cair dikelompokkan ke dalam empat golongan yaitu: (1) Kelompok alkohol, asam dan ester, (2) Kelompok karbonil, (3) Fenol dan turunannya serta (4) Guaiakol dan turunannya. Seluruh fraksi asap cair yang diujikan mengandung kelompok senyawa tersebut dengan intensitas yang bervariasi.

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