cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
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
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
 1   2 
Search results for , issue "Vol 32, No 2 (2012)" : 15 Documents clear
Mikroemulsi Minyak dalam Air (O/W) Sebagai Pembawa Α-Tokoferol untuk Menghambat Sunlight Flavor pada Susu Full Cream Akibat Fotooksidasi Sih Yuwanti; Sri Raharjo; Pudji Hastuti; Supriyadi Supriyadi
agriTECH Vol 32, No 2 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.485 KB) | DOI: 10.22146/agritech.9629

Abstract

The objectives of this research were to determine the highest level of α -tocopherol could be incorporated into O/W microemulsion and to evaluate the effectiveness of O/W microemulsion containing á-tocopherol to inhibit sunlight fl avor formation in photo-oxidized full cream milk. á-Tocopherol (5.000 – 10.000 ppm) was incorporated into O/W microemulsion. The highest level of á-tocopherol in the O/W microemulsion was determined based on its stability after heating at 105 oC for up to 5 hours in an oven. Full cream milk samples with or without the addition of 2 % O/W microemulsion containing á-tocopherol were exposed to fl uorescent light at 2000 Lux in a refrigerated display case at 10 oC for up to 8 hours. Another sample of full cream milk was wrapped in aluminum foil to protect from light exposure. The presence of dimethyl disulfi de was determined with headspace-SPME/SIM GCMS, and sensory test for sunlight fl avor was done using triangle test by 18 selected panelists. The result showed that the highest level of á-tocopherol could be incorporated into the O/W microemulsion was 5.000 ppm. The addition of 2 % O/W microemulsion containing á-tocopherol into photo-oxidized full cream milk effectively inhibit the formation of dimethyl disulfi de and sunlight flavor.ABSTRAKTujuan penelitian ini adalah menentukan konsentrasi tertinggi α-tokoferol yang dapat ditambahkan ke mikroemulsi O/W yang stabil dan mengevaluasi kemampuan α tokoferol dalam mikroemulsi O/W untuk menghambat sunlight flavor pada susu full cream akibat fotooksidasi. Konsentrasi α -tokoferol yang ditambahkan ke dalam mikroemulsi O/W adalah 5.000 – 10.000 ppm. Konsentrasi α-tokoferol tertinggi yang dapat ditambahkan ke dalam mikroemulsi O/W ditentukan dengan uji stabilitas terhadap panas dengan pengovenan 105 oC selama 5 jam. Susu full cream tanpa atau ditambah 2 % mikroemulsi O/W yang mengandung α -tokoferol dipapar cahaya fl uorosens 2000 Lux dalam lemari pajang pada 10 oC selama 8 jam. Sampel susu full cream yang lain dibungkus dengan alumunium foil untuk melindungi dari cahaya. Keberadaan dimetil disulfi da ditentukan dengan metode headspace-SPME/SIM GCMS, dan sunlight flavor diuji secara sensoris dengan metode triangle test menggunakan 18 panelis terseleksi. Hasil penelitian menunjukkan bahwa konsentrasi α-tokoferol tertinggi yang dapat ditambahkan ke dalam mikroemulsi O/W adalah 5.000 ppm. Penambahan 2 % mikroemulsi O/W yang mengandung α -tokoferol dapat menghambat pembentukan dimetil disulfida dan sunlight flavor pada susu full cream yang terpapar cahaya.
Validasi Model Kesetimbangan Air Beken dan Byloos untuk Prediksi Volumetrik Hasil Air Daerah Aliran Sungai Siti Nur Faridah
agriTECH Vol 32, No 2 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.099 KB) | DOI: 10.22146/agritech.9630

Abstract

Water Balance Model developed by Beken and Byloos is a hidrologic model used to predict monthly water yield volume of relatively small watersheds (i.e. less than 1.000 km2), especially for river that do not record discharge data. The research was conducted in watersheds in Gowa Regency, South Sulawesi. The research aim is to examine the accuracy of Beken and Byloos Water Balance Model in the prediction of monthly water yield volume in those watersheds. The model was infl uenced by 5 parameters and required input data such as rainfall dan evapotranspiration in monthly basis, as well as physical characteristics of watersheds. Based on graphical and regression analysis from model output, it was shown that the model was capable of predicting water resource potential in relatively small watersheds.ABSTRAKModel Kesetimbangan Air (Water Balance Model) yang dikembangkan oleh Beken dan Byloos, merupakan suatu model hidrologi yang dapat dipergunakan untuk memprediksi volumetrik hasil air bulanan suatu daerah aliran sungai yang relatif kecil (kurang dari 1000 km2), khususnya untuk sungai-sungai yang tidak mempunyai data debit alirannya. Penelitian yang dilakukan di DAS di Kabupaten Gowa, Sulawesi Selatan ini, bertujuan menguji keandalan Model Kesetimbangan Air Beken dan Byloos dalam memprediksi volumetrik hasil air bulanan di DAS tersebut. Model ini dipengaruhi oleh 5 parameter dan membutuhkan data masukan berupa data curah hujan dan evapotranspirasi bulanan serta sifat fi sik DAS. Pengujian secara grafi k dan dengan analisa regresi dari hasil keluaran model, menunjukan bahwa model cukup handal untuk memprediksi potensi sumberdaya air yang relatif kecil pada suatu DAS.
Daya Hambat Asap Cair Tempurung Kelapa terhadap Pertumbuhan Jamur pada Kopra Selama Penjemuran dan Kualitas Minyak yang Dihasilkan Suharyani Amperawati; Purnama Darmadji; Umar Santoso
agriTECH Vol 32, No 2 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.113 KB) | DOI: 10.22146/agritech.9631

Abstract

Direct preservation/smoking method has been done traditionally to inhibit the growth of fungi during drying and also storage of copra. By this method copra has black or brown black in color because of the deposit of tar and the smoke fl avor is too strong, and the process can caused air pollution. The aim of this research was to know the differences of pirolisate infl uence and redistilate liquid smoke of coconut shell in depressing growth of fungi during drying, dose determines and soaking time of fresh coconut and to know infl uence liquid smoke of coconut shell to copra quality and coconut oil. The quality of coconut was uniform and classifi ed as grade A quality. This research consisted of 3 factors, that was : type of liquid smoke (pirolisat and redistilat), smoke dose (2 %, 6 %, and 10 %), soaking time (5, 10, and 15 minutes). Then by contrast is applied control treatment without soaking with liquid smoke. Copra which have low level of fungi attack and control were extracted for oil that analyzed for its. The result of fungi attack indicated as follows; soaking with pirolisate highest attack 31,4 % (treatment 2 %, 5 minute), and low of 0 % (treatment 30 %, 15 minutes; and 10 %, 30 minutes); while soaking with redistilate highest attack 34,72 % (treatment of 2 %, 30 minutes), and low of 0 % (treatment of 10 %, 15 minutes; and 10 %, 30 minutes). At contamination average control of fungi attack is 80,85 %. The result of coconut oil showing that treatment applied in the redistilate liquid smoke from coconut shell with 10 % concentration and 30 minutes soaking time showed better result compared to control and other treatment with water content 2.45 %; free fatty acid contents 0.26 %; peroxide number 0.31 meg/kg; specifi c weight of 0.9130, refractive index 1.452, and color scale 0.7. ABSTRAKMetode pengawetan/pengasapan langsung secara tradisional terhadap kopra menyebabkan kopra yang dihasilkan berwarna coklat kehitaman karena endapan tar yang terlalu banyak, fl avor asapnya kuat dan prosesnya dapat menyebabkan polusi udara. Penelitian ini bertujuan untuk mengetahui perbedaan pengaruh pirolisat dan redistilat asap cair tempurung kelapa dalam menekan pertumbuhan jamur selama pengeringan, menentukan dosis dan lama perendaman daging buah kelapa, dan mengetahui pengaruh asap cair tempurung kelapa terhadap kualitas kopra dan minyak kelapa. Kualitas kelapa dipilih yang seragam, yaitu yang memiliki kualifi kasi grade A. Penelitian ini terdiri dari 3 faktor, yaitu: jenis asap cair (pirolisat dan redistilat), dosis asap cair (2 %, 6 %, dan 10 %), lama perendaman (5, 10, dan 15 menit). Perlakuan kontrol tanpa perendaman dengan asap cair sebagai pembanding. Kopra dengan tingkat serangan jamur terendah dan kontrol diekstrak minyak kelapanya kemudian dianalisis. Persentase serangan jamur terhadap kopra selama proses pengeringan dengan matahari langsung yaitu: perendaman dengan pirolisat serangan tertinggi sebesar 31,4 % (perlakuan 2 %, 5 menit), dan terendah 0 % (perlakuan 10 %, 15 menit; dan 10 %, 30 menit); sedangkan perendaman dengan redistilat serangan tertinggi 34,72 % (perlakuan 2 %, 30 menit), dan terendah 0 % (perlakuan 10 %, 15 menit; dan 10 %, 30 menit). Pada kontrol rata-rata cemaran serangan jamur sebesar 80,85 %. Hasil analisis minyak kelapa menunjukkan bahwa perlakuan perendaman dengan redistilat asap cair tempurung kelapa pada konsentrasi 10 % selama 30 menit memperlihatkan hasil yang paling baik dibandingkan dengan kontrol dan perlakuan lainnya dengan kadar air 2,45 %; kadar asam lemak bebas 0,26 %; angka peroksida 0,31 meg/kg ; bobot jenis 0,9130; indeks bias 1,452, dan skala warna 0,7.
Kandungan Katekin dan Kualitas (Warna Air Seduhan, Flavor, Kenampakan) Enam Klon Teh (Camellia sinensis (L.) O. Kuntze) di Ketinggian yang Berbeda Suyadi Mitrowihardjo; Woerjono Mangoendidjojo; Hari Hartiko; Prapto Yudono
agriTECH Vol 32, No 2 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.68 KB) | DOI: 10.22146/agritech.9632

Abstract

The purpose of the study was to fi nd out high catechins content and quality of six tea clones which might contribute to tea clone improvements in the future. Altitudes growing (1200 – 1300 m above sea level and 700 – 900 m above sea level) which might infl uence the quality were also evaluated. Catechin (C), epicatechin (EC), epigallocatechin (EGC), apicatechin gallate (ECG), epigallocatechin gallate (EGCG) were analysed using high performance liquid chromatography (HPLC) method and tea quality (color, fl avor, appearance) evaluation were performed by three certifi ed tea testers. The results indicated that at higher altitude TRI 2025, PGL 10, and GMB 9 clones showed high total catechins, while at lower altitude PGL 15, GMB 9, and PGL 10 clones showed such high total catechins. Liquor colour scores were not signifi cantly different either between clones or locations, but liquor fl avor scores were found higher on GMB 7 and PGL 15 at either higher or lower altitudes than the rest of the clones evaluated. Liquor flavor scores tend to be better at lower altitude than those at higher altitude. At higher altitude, PGL 15, TRI 2025, GMB 9 performed highest infusion appearance scores, while at lower altitude, TRI 2025 clone showed the highest score. Similar to flavor scores, there was a tendency that the infusion appearance scores were much better at lower altitude than those at higher altitude.ABSTRAKPenelitian bertujuan untuk mendapatkan informasi klon-klon yang dapat memberikan katekin dan kualitas hasil yang tinggi yang diharapkan bermanfaat sebagai arahan perbaikan dalam pengembangan tanaman teh ke depan. Ketinggian tempat tumbuh (1200 – 1300 m dari permukaan laut dan 700 – 900 m dari permukaan laut) yang diduga berpengaruh terhadap kualitas hasil juga dievaluasi, karena terkait dengan ketersediaan lahan pengembangan. Analisis catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) dilakukan dengan metode HPLC (High Performance Liquid Chromatography), sedang evaluasi kualitas (warna air seduhan, flavor, kenampakan) dilakukan oleh tiga orang tester teh bersertifi kat. Hasil analisis menunjukkan bahwa total katekin yang tinggi diperlihatkan TRI 2025, PGL 10, GMB 9 di lokasi ketinggian 1200-1300 m dpl, dan total katekin tinggi juga diperlihatkan PGL 15, GMB 9, dan PGL 10 di lokasi ketinggian 700 – 900 m dpl. Skor warna air seduhan tidak menunjukkan perbedaan antar klon maupun antar lokasi, namun skor flavor GMB 7 dan PGL 15 unggul di lokasi atas maupun di lokasi bawah. Ada kecenderungan skor fl avor lebih unggul di lokasi bawah dibanding dengan lokasi atas. Skor kenampakan ampas setelah teh diseduh tinggi untuk PGL 15, TRI 2025, dan GMB 9 di lokasi atas, sedang TRI 2025 tinggi di lokasi bawah. Serupa dengan skor fl avor, skor kenampakan ampas teh berkecenderungan unggul di lokasi bawah.
Teknologi Pervaporasi untuk Peningkatan Kadar Patchouli Alkohol Minyak Nilam Menggunakan Membran Selulosa Asetat Yuliani Aisyah; P . Hastuti; H . Sastrohamidjojo; C . Hidayat
agriTECH Vol 32, No 2 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.961 KB) | DOI: 10.22146/agritech.9633

Abstract

An attempt to increase patchouli alcohol content in patchouli oil using membrane pervaporation has been carried out in this study. The preparation of cellulose acetate membrane in this study by was done using phase inversion method. The pervaporation process of patchouli oil was carried out at 30 °C, 40 °C, 50 °C, 60 °C and pervaporation time of 1, 2, 3 and 4 hours. Analysis of patchouli oil was carried out using gas chromatography, the separation performance membrane were expressed as a permeability (flux) and selectivity. There are significant effect of pervaporation temperature and time on patchouli alcohol content, flux and selectivity. The pervaporation process of patchouli oil using cellulose acetate membrane showed that the patchouli alcohol content increased 1.89 times of the initial content of patchouli alcohol before pervaporation, by using pervaporation temperature of 60 °C and pervaporation time of 4 hours. The highest value of flux 0,163 kg/m2 hr and selectivity 2,77.ABSTRAKTelah dilakukan penelitian yang bertujuan untuk meningkatkan kadar patchouli alkohol di dalam minyak nilam. Pembuatan membran dilakukan dengan menggunakan metoda inversi fasa. Pervaporasi minyak nilam dilakukan dengan menggunakan suhu 30 °C, 40 °C, 50 °C, 60 °C dan waktu pervaporasi 1, 2, 3 dan 4 jam. Analisis kadar patchouli alkohol dilakukan menggunakan kromatografi gas, sedangkan kinerja membran dinyatakan sebagai permeabilitas (fluks) dan selektivitas. Hasil penelitian menunjukkan bahwa suhu dan waktu pervaporasi berpengaruh signifikan terhadap kadar patchouli alkohol, fluks dan selektivitas. Proses pervaporasi minyak nilam dapat meningkatkan kadar patchouli alkohol 1,89 kali dari kadar patchouli alkohol sebelum dilakukan pervaporasi, yaitu dengan menggunakan suhu pervaporasi 60 °C dan waktu pervaporasi 4 jam. Nilai fluks 0,163 kg/m2 hr dan selektivitas 2,77.

Page 2 of 2 | Total Record : 15

 1   2 

Filter by Year

2012 2012


Reset
Filter By Issues
All Issue Vol 45, No 3 (2025) Vol 45, No 2 (2025) Vol 45, No 1 (2025) Vol 44, No 4 (2024) Vol 44, No 3 (2024) Vol 44, No 2 (2024) Vol 44, No 1 (2024) Vol 43, No 4 (2023) Vol 43, No 3 (2023) Vol 43, No 2 (2023) Vol 43, No 1 (2023) Vol 42, No 4 (2022) Vol 42, No 3 (2022) Vol 42, No 2 (2022) Vol 42, No 1 (2022) Vol 41, No 4 (2021) Vol 41, No 3 (2021) Vol 41, No 2 (2021) Vol 41, No 1 (2021) Vol 40, No 4 (2020) Vol 40, No 3 (2020) Vol 40, No 2 (2020) Vol 40, No 1 (2020) Vol 39, No 4 (2019) Vol 39, No 3 (2019) Vol 39, No 2 (2019) Vol 39, No 1 (2019) Vol 38, No 4 (2018) Vol 38, No 3 (2018) Vol 38, No 2 (2018) Vol 38, No 1 (2018) Vol 37, No 4 (2017) Vol 37, No 3 (2017) Vol 37, No 2 (2017) Vol 37, No 1 (2017) Vol 36, No 4 (2016) Vol 36, No 3 (2016) Vol 36, No 2 (2016) Vol 36, No 1 (2016) Vol 35, No 4 (2015) Vol 35, No 3 (2015) Vol 35, No 2 (2015) Vol 35, No 1 (2015) Vol 34, No 4 (2014) Vol 34, No 3 (2014) Vol 34, No 2 (2014) Vol 34, No 1 (2014) Vol 33, No 4 (2013) Vol 33, No 3 (2013) Vol 33, No 2 (2013) Vol 33, No 1 (2013) Vol 32, No 4 (2012) Vol 32, No 3 (2012) Vol 32, No 2 (2012) Vol 32, No 1 (2012) Vol 31, No 4 (2011) Vol 31, No 3 (2011) Vol 31, No 2 (2011) Vol 31, No 1 (2011) Vol 30, No 4 (2010) Vol 30, No 3 (2010) Vol 30, No 2 (2010) Vol 30, No 1 (2010) Vol 29, No 4 (2009) Vol 29, No 3 (2009) Vol 29, No 2 (2009) Vol 29, No 1 (2009) Vol 28, No 4 (2008) Vol 28, No 3 (2008) Vol 28, No 2 (2008) Vol 28, No 1 (2008) Vol 27, No 4 (2007) Vol 27, No 3 (2007) Vol 27, No 2 (2007) Vol 27, No 1 (2007) Vol 26, No 4 (2006) Vol 26, No 3 (2006) Vol 26, No 2 (2006) Vol 26, No 1 (2006) Vol 25, No 4 (2005) Vol 25, No 3 (2005) Vol 25, No 2 (2005) Vol 25, No 1 (2005) Vol 24, No 4 (2004) Vol 24, No 3 (2004) Vol 24, No 2 (2004) Vol 24, No 1 (2004) Vol 23, No 4 (2003) Vol 23, No 3 (2003) Vol 23, No 2 (2003) Vol 23, No 1 (2003) Vol 22, No 4 (2002) Vol 22, No 3 (2002) Vol 22, No 2 (2002) Vol 22, No 1 (2002) Vol 21, No 4 (2001) Vol 21, No 3 (2001) Vol 21, No 2 (2001) Vol 21, No 1 (2001) Vol 20, No 4 (2000) Vol 20, No 3 (2000) Vol 20, No 2 (2000) Vol 20, No 1 (2000) Vol 19, No 4 (1999) Vol 19, No 3 (1999) Vol 19, No 2 (1999) Vol 19, No 1 (1999) Vol 18, No 4 (1998) Vol 18, No 3 (1998) Vol 18, No 2 (1998) Vol 18, No 1 (1998) Vol 17, No 4 (1997) Vol 17, No 3 (1997) Vol 17, No 2 (1997) Vol 17, No 1 (1997) Vol 16, No 4 (1996) Vol 16, No 3 (1996) Vol 16, No 2 (1996) Vol 16, No 1 (1996) Vol 15, No 4 (1995) Vol 14, No 3 (1994) Vol 14, No 2 (1994) Vol 14, No 1 (1994) Vol 13, No 4 (1993) Vol 13, No 3 (1993) Vol 13, No 2 (1993) Vol 13, No 1 (1993) Vol 12, No 4 (1992) Vol 12, No 3 (1992) Vol 12, No 2 (1992) Vol 12, No 1 (1992) Vol 11, No 4 (1991) Vol 11, No 3 (1991) Vol 11, No 2 (1991) Vol 11, No 1 (1991) Vol 10, No 4 (1990) Vol 10, No 3 (1990) Vol 10, No 2 (1990) Vol 10, No 1 (1990) Vol 9, No 4 (1989) Vol 9, No 3 (1989) Vol 9, No 2 (1989) Vol 9, No 1 (1989) Vol 8, No 4 (1988) Vol 8, No 3 (1988) Vol 8, No 2 (1988) Vol 8, No 1 (1988) Vol 7, No 2 (1987) Vol 7, No 1 (1987) Vol 6, No 1 & 2 (1986) Vol 5, No 1 & 2 (1985) Vol 4, No 2,3, & 4 (1984) Vol 4, No 1 (1984) Vol 3, No 3 (1982) Vol 3, No 1 (1982) Vol 2, No 4 (1981) Vol 2, No 3 (1981) Vol 2, No 2 (1981) Vol 2, No 1 (1981) Vol 1, No 3 (1980) Vol 1, No 2 (1980) Vol 1, No 1 (1980) More Issue