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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 15 Documents

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Search results for , issue "Vol 34, No 2 (2014)" : 15 Documents clear

Kondisi Kritis dan Stabilitas Aktivitas Antioksidatif Minuman Gel Lidah Buaya (Aloe vera var. chinensis) selama Penyimpanan Chatarina Wariyah; Riyanto Riyanto; Muhamad Salwandri
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aloe vera contains a flavonoid compound which has functional property as an antioxidant. Previous study has shown that aloe vera gel drink, a product of aloe vera, has high antioxidative activity, but the stability of the antioxidative activity during storage has not been known yet. The purpose of this research was to determine the critical condition and the antioxidative activity of aloe vera gel drink during storage. Specifically, the purposes of this research were to determine the critical condition of the aloe vera gel drink, to evaluate the chemical and physical properties of the aloe vera gel drink when packaged with polypropylene film until critical condition was reached, to evaluate the changes in antioxidative activity during storage and to determine the storage life of the aloe vera gel drink based on the critical condition and the antioxidative activity. The results showed that the critical condition of aloe vera gel drink was determined by increasing the titratable acidity and the critical properties were determined by its odor and sour taste. The characterictics of the aloe vera gel drink at the critical condition were titratable acidity 0.12+0.01% (wb) and sugar 7.43+0.09 % (wb), at a sugar/acid ratio of 61.92. The aloe vera gel drink packaged with 0.4 mm polyethylene film had a storage life of one week. The antioxidative activity of fresh aloe vera gel drink had a RSA percentage of 27.71% and lipid peroxidation inhibition of 6.30%. After a week in storage, the RSA decreased to 21.98% and lipid peroxidation inhibition became 5.63%.ABSTRAKLidah buaya mengandung senyawa flavonoid yang memiliki sifat fungsional sebagai antioksidan. Pengolahan lidah buaya menjadi produk minuman gel lidah buaya telah dilakukan sebelumnya dan hasilnya menunjukkan aktivitas antioksidasi cukup tinggi. Namun sampai saat ini stabilitas aktivitas antioksidasi minuman gel lidah buaya selama penyimpanan belum diketahui. Tujuan penelitian ini adalah menentukan kondisi dan sifat kritis minuman gel lidah buaya dan mengevaluasi stabilitas sifat antioksidasi selama penyimpanan. Secara khusus tujuannya adalah menentukan kondisi kritis minuman gel lidah buaya, mengevaluasi perubahan kimia dan fisik minuman gel lidah buaya dalam kemasan plastik sampai mencapai kondisi kritis, mengevaluasi perubahan aktivitas antioksidasi secara periodik selama penyimpanan, dan menentukan daya simpan minuman gel lidah buaya berdasarkan kondisi kritis dan aktivitas antioksidasinya. Hasil penelitian menunjukkan bahwa kondisi kritis minuman gel lidah buaya ditentukan oleh peningkatan keasaman dan sifat kritis ditentukan oleh perubahan bau dan munculnya rasa masam. Secara khusus kesimpulannya adalah kondisi kritis minuman gel lidah buaya terjadi pada keasaman tertitrasi 0,12+0,01%(bb), kadar gula 7,43+0,09 % (bb), pada rasio gula/asam 61,92. Minuman gel lidah buaya dalam kemasan plastik poliethilen 0,4 mm daya simpannya satu minggu. Aktivitas antioksidasi minuman gel lidah buaya segar adalah dengan nilai Radical Scavenger Activity (RSA) 27,71% dan penghambatan peroksidasi lemak 6,30%. Setelah penyimpanan satu minggu nilai RSA turun menjadi 21,98% dan penghambatan peroksidasi lemak 5,63%.

Uji Organoleptik Formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus) Dewi Kartika Sari; Sri Anna Marliyati; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to investigate functional biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of biscuit dough. Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p<0.05) on biscuit texture but it had no a significant effect (p>0.05) on biscuit odor, flavour, color and overall. Based on subjects acceptance, biscuit formula with 15% snakehead fish flour substitution was selected.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan empat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,25%. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada 15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.

Kajian Aktivitas Antioksidan dan Antimikroba Fraksi dan Ekstrak dari Daun dan Ranting Jarak Pagar (Jatropha curcas L.) serta 126 Pemanfaatannya pada Produk Personal Hygiene Dwi Setyaningsih; Chilwan Pandji; Dayu Dian Perwatasari
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The development of jarak pagar (Jatropha curcas L) in Indonesia needs to be followed by the optimum utilization of all parts of the plants, including the leaves and twigs. This study aims to determine the antioxidant and antimicrobial activities of the leaves and twigs extracts of Jatropha curcas L and to see the effects of their use in personal hygiene products, as part of efforts to increase the added value of the Jatropha’s leaves and twigs. Extract of Jatropha curcas in this study were obtained through a solvent extraction process using ethanol 96% by the method of soxhlet and maceration. Fraction obtained by performing advanced stages in the extract called fractination. Antioxidant activity was analized by using DPPH method at concentration of 4, 6, 8, 10, 12, 16 and 20 µg/mL. While the analysis of antimicrobial activity was performeed by well diffusion method against Candida albicans, Microsporum gypseum, and Pseudomonas aeruginosa at the concentration of extract/fraction 1, 2, and 3%. The result showed that crude extract of maceration and ethyl acetate fraction of soxhlet had the highest antioxidant activity with IC50 values of 7.019 and 7.857 µg/mL where this values were not significantly different. In other side, the result of antimicrobial activity indicated the present of antimicrobial inhibitory of maceration crude extract against Microsporum gypseum. It proved by the formation of clear zones of inhibition around the wells with diameter of 12, 14, and 20 mm for concentration 1, 2, and 3%. The ethyl acetate fraction showed the inhibitory against Microsporum gypseum only at concentration of 3% extract with diameter of inhibitory zones 14 mm. Utilization of selected extract fraction applied to one of personal hygiene product, transparent soap, by utilizing its antioxidant activity. Soap with the addition of ethyl acetate fraction of Jatropha curcas at a concentration level of 0.8% produces soap with antioxidant activity of 66.15% and the rate of foam stability about 83.23%.ABSTRAK Perkembangan jarak pagar (Jatropha curcas L) di Indonesia perlu diikuti dengan pemanfaatan yang optimal dari seluruh bagian tanaman tersebut, termasuk bagian daun dan ranting. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dan antimikroba dari ekstrak serta fraksi daun dan ranting jarak pagar serta melihat efek pemanfaatannya pada produk personal hygiene, sebagai salah satu upaya untuk meningkatkan nilai tambah dari daun jarak pagar. Ekstrak jarak pagar pada penelitian ini diperoleh melalui proses ekstraksi menggunakan pelarut etanol 96% dengan metode soxhlet dan maserasi. Fraksi diperoleh dengan melakukan tahap lanjut yaitu tahap fraksinasi pada ekstrak. Analisis antioksidan dilakukan dengan metode DPPH pada konsentrasi 4, 6, 8, 10, 12, 16, dan 20 µg/mL. Sedangkan analisis antimikroba dilakukan dengan metode difusi sumur terhadap Candida albicans, Microsporum gypseum, dan Pseudomonas aeruginosa pada tingkat konsentrasi ekstrak/fraksi 1, 2, dan 3%. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dimiliki oleh ekstrak kasar maserasi dan fraksi etil asetat soxhlet dengan nilai IC50 sebesar 7,019 dan 7,857 µg/mL dimana nilai keduanya tidak berbeda nyata. Sementara itu, hasil analisis antimikroba menunjukkan adanya aktivitas penghambatan dari ekstrak kasar maserasi terhadap Microsporum gypseum yang terbukti dengan terbentuknya zona bening disekitar sumur dengan diameter hambat 12, 14, dan 20 mm untuk konsentrasi 1, 2, dan 3%. Adapun fraksi etil asetat hanya menunjukkan aktivitas penghambatan terhadap Microsporum gypseum pada tingkat konsentrasi 3% dengan diameter hambat sebesar 14 mm. Pemanfaatan fraksi ekstrak terpilih diterapkan pada salah satu produk personal hygiene yaitu sabun transparan dengan memanfaatkan aktivitas antioksidan yang dimilikinya. Sabun dengan penambahan fraksi etil asetat jarak pagar pada tingkat konsentrasi 0,8% menghasilkan sabun dengan aktivitas antioksidan sebesar 66,15% dan tingkat kestabilan busa sebesar 83,23%.

Stabilitas Mikroemulsi Fucoxanthin dan Efektifitasnya dalam Menghambat Foto Oksidasi Vitamin C pada Model Minuman Lutfi Suhendra; Pudji Hastuti; Chusnul Hidayat
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fucoxanthin microemulsion was prepared by dissolvingfocoxanthin in Virgin Coconut Oil (VCO) and mixture of surfactants (Tween 20:Tween 80:Span 80 = 92:5.5:2.5 (% v/v)with oil-surfactan ratio 15:85 v/v, then added with water until the concentration reaching 600 ppm fucoxanthin. The fucoxanthin microemulsions were analyzed the stability towards pH, the samples were diluted 50 times and 100 times with water media and citrate buffer (pH:3.5; 4.5 and distilled water pH 6.5). Subsequently, the samples were tested for centrifugation and storage stability at room temperature. The appearance of fucoxanthin microemulsion stability was measured with spectrometer UV/VIS at a wavelength of 458 nm. The beverage models were made of vitamin C (450 mg/L), citric acid (1%) and sucrose (6%). Fucoxanthin microemulsions were added to the beverage model that had been diluted 50 time and 100 time with distilled water pH 6.5. Subsequenly, the samples were added 5 ppm erytrhosine as a sensitizer and without erytrhosine as control. The beverage models were exposed to flourescent light with an intensity of 2000 lux. Vitamin C concentration was mesured by the method of riboflavin-sensitized photodynamic UV spectrophotometry every 2 hours. Fucoxanthin microemulsions were stable at pH 3.5 to 6.5 and even the heating treatment, centrifugation and dilution. Fucoxanthin microemulsion above 6 ppm was not effective in inhibiting degradation rate of vitamin C on photooxidation in beverage models.ABSTRAKMikroemulsi fucoxanthin dibuat dengan melarutkanfucoxanthin dalam VCO dan ditambah surfaktan (Tween 20:Tween 80:Span 80 = 92:5,5: 2,5 (% v/v), dengan rasio minyak-surfaktan 15:85 v/v, kemudian ditambahkan air hingga konsentrasi fucoxanthin mencapai 600 ppm. Mikroemulsi fucoxanthin dianalisis stabilitasnya meliputi pengujian stabilitas terhadap pH yang dilakukan pengenceran 50 kali dan 100 kali dengan media air dan buffer sitrat (pH: 3,5; 4,5 dan aquades pH 6,5). Selanjutnya sampel-sampel tersebut diuji stabilitasnya terhadap sentrifugasi dan penyimpanan pada suhu kamar. Stabilitas kenampakan mikroemulsi fucoxanthin diukur absorbansinya dengan spektrometer UV/VIS pada panjang gelombang 458 nm. Model minuman merupakan larutan yang tersusun dari vitamin C (450 mg/L), asam sitrat (1%) dan sukrosa (6%). Mikroemulsi fucoxanthin yang ditambahkan ke dalam model minuman yang telah diencerkan 50 kali dan 100 kali dengan aquades pH 6,5. Selanjutnya ke dalam sampel ditambahkan 5 ppm eritosin sebagai sensitiser atau tanpa penambahan eritrosin sebagai kontrol. Sampel tersebut kemudian diletakkan di dalam generator oksigen singlet yang telah dilengkapi lampu fluoresens dengan intensitas cahaya 2000 lux. Konsentrasi vitamin C diukur dengan metode riboflavin-sensitized photodynamic UV spectrophotometry dengan interval 2 jam. Mikroemulsi fucoxanthin yang diperoleh stabil pada pH 3,5 sampai 6,5 dan meskipun telah mengalami perlakuan pemanasan, sentrifugasi dan pengenceran. Mikroemulsi fucoxanthin di atas 6 ppm tidak efektif lagi dalam menghambat laju kerusakan vitamin C pada foto oksidasi dalam model minuman.

Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan Nurhayati Nurhayati; Betty Sri Laksmi Jenie; Sri Widowati; Harsi Dewantari Kusumaningrum
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Studies on the chemical composition and crystallinity of the native banana flour and modified banana flour were carried out on “agung var semeru” banana (Musa paradisiaca formatypica). Native banana flour was produced by drying the banana slice, ground and passed through a 80 mesh screen. Modified banana flour were produced by spontaneous fermentation (room temperature, 24 h)and one or two cycles of autoclaving (121 oC, 15 min) followed by cooling (4 oC, 24 h) of the slices before drying process. The results showed that spontaneous fermentation of banana slices increased amylose content. Two cycles of autoclaving-cooling significantly increased resistant starch content of banana flour (39.13 – 42.68% db) than the one cycle (29.34 – 35.93% db). Retrogradation process decreased the crystallinity from 18.74% -20.08% to 6.98% - 9.52%. X-ray diffraction showed that the starch granule was type C granule as a mixtureof A and B polymorphs.ABSTRAKKajian tentang komposisi kimia dan kristalinitas tepung pisang alami dan tepung pisang termodifikasi dilakukan pada pisang var agung semeru (Musa paradisiaca formatypica). Tepung pisang alami (kontrol) dihasilkan dengan mengeringkan irisan pisang, menghancurkan dan mengayak tepung dengan ayakan 80 mesh. Tepung pisang modifikasi dihasilkan dengan cara irisan pisang diberi perlakuan fermentasi spontan (suhu kamar, 24 jam) dilanjutkan dengan satu atau dua siklus pemanasan bertekanan (121 oC, 15 menit) yang diikuti dengan pendinginan (4 oC, 24 jam) sebelum dilakukan proses pengeringan. Hasil penelitian menunjukkan bahwa fermentasi spontan mampu meningkatkan kadar amilosa. Dua siklus pemanasan bertekanan-pendinginan meningkatkan pati resisten (RS) tepung pisang dengan nyata (39,13 – 42,68% bk) dibandingkan dengan yang satu siklus (29,34 – 35,93% bk). Proses pemanasan bertekananpendinginan menurunkan kristalinitas tepung pisang dari 18,74-20,08% menjadi 6,98-9,52%. Difraksi sinar X menunjukkan granula pati pisang adalah granula tipe C yang merupakan campuran dari granula tipe A dan tipe B.

Komposisi Zat Gizi Tempe yang Difortifikasi Zat Besi dan Vitamin A pada Tempe Mentah dan Matang Rahayu Astuti; Siti Aminah; Agustin Syamsianah
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anemia is one of the most common nutritional problems in developing countries, including Indonesia. Food fortificationis one of the efforts to be made among the various solutions to improve nutrition, and one of alternative enables food to be fortified was soybean tempeh. The aim of this study was to analyze nutritional composition of soyben tempeh fortified with iron and vitamin A on both uncook and cook soybean tempeh. The treatment wasused in succession given iron (FeSO4) 90, 110, 130 and 150 mg/kg wet soybeans, and vitamin A each treatment 12 mg/kg wet soybeans, and control in this study was tempeh without fortification. Statistical analysis with anova, Kruskal Wallis test, independent t test and Mann Whitney test. Result showed no differences in levels of protein, fat, moisture, ash, carbohydrate, vitamin A, Cu and Zn (p>0,05) based treatment, both uncook and cooked tempeh. In uncook tempeh, increasing iron treatment was increasing iron level soyben tempeh fortified unless there was not significant. Protein and fat content decreased significant (p<0,05) after cooked(dibacem). Ash and carbohydrate content increased significant (p<0,05) after cooked (dibacem). Vitamin A, iron (Fe), copper (Cu) and zinc (Zn) content after cooked were not difference significantly.ABSTRAKAnemia merupakan salah satu masalah gizi paling umum pada negara berkembang, termasuk Indonesia. Fortifikasi makanan merupakan salah satu upaya yang dapat dilakukan diantara berbagai solusi perbaikan gizi, dan salah satu alternatif bahan pangan yang dapat difortifikasi adalah tempe kedele. Tujuan penelitian ini untuk menganalisis komposisi zat gizi tempe yang difortifikasi zat besi dan vitamin Abaik pada tempe mentah maupun matang (dibacem). Perlakuan yang digunakan berturut-turut diberi zat besi (FeSO4) 90, 110, 130 dan 150 mg/kg kedele basah, serta vitamin A masing-masing perlakuan 12 mg/kg kedele basah, kontrol adalah tempe tanpa fortifikasi. Analisis statistik menggunakan Anova, uji Kruskal Wallis, uji t independentdan uji Mann Whitney. Hasil menunjukkan tidak ada perbedaan kadar protein, lemak, kadar air, abu, karbohidrat, vitamin A, tembaga dan seng (p>0,05) berdasarkan perlakuan baik pada tempe mentah maupun masak. Pada tempe mentah, meningkatnya kadar zat besi perlakuan meningkatkan kadar zat besi tempe fortifikasi meskipun tidak signifikan. Kadar protein dan lemak menurun secara bermakna setelah diolah (dibacem) (p<0,05). Kadar abu dan kadar karbohidrat meningkat secara bermakna(p<0,05) setelah diolah (dibacem). Kadar vitamin A, zat besi (Fe), tembaga (Cu) dan seng (Zn) setelah dimasak (dibacem) tidak berbeda nyata (p>0,05).

Nilai Cerna dan Biodegradasi Theobromin Pod Kakao dengan Perlakuan Fermentasi Menggunakan Inokulum Multi Mikrobia Suci Wulandari; Ali Agus; Mohamad Soejono; Muhammad Nur Cahyanto
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In the recent years it has been reported that there is a multimicrobe culture which is used for fermentation of feed ingredients and complete feeds. This multi microbial culture is introduced by the name of SBP® (Saus Burger Feed). This research study aims to understand the influence of fermented cocoa pod using multi microbe which is contained in the SBP to digest and biodegrade theobromine in the cocoo pod. Cocoa pod was fermented under anaerobic conditions at room temperature. Inoculums levels which were added consist of 0; 0,05, and 0,1% respectfully. During fermentation of the cocoa pod, its samples were taken on days of 0, 3, and 6, to understand the bacterial growth, pH changes, and changes in digestibility, and biodegradation of theobromine. Furthermore, it was followed by the isolation of bacteria, to understand the characteristics of obtained bacterial isolates, and fermented cocoa pod by way of isolates, and tested its ability in producing the cellulase enzyme (CMC-ase and β-glucosidase), and its ability to degrade the theobromine. The research results showed that during fermentation of cocoa pod there were increasing of lactic acid bacteria population, and total bacteria, decreasing in the pH, increasing in the fiber digestibility, and decreasing in content of theobromine in the cocoa pod. Changes in these parameters, more real case, and the cocoa pod is fermented with a moisture content of 40% and inoculated with a dose of 0,05% SBP® with a long fermentation of 6 days. Decreasing in the fermentation of theobromine in the cocoo pod with the largest reaching of 17,02%. Increasing in the fiber digestibility, and decreasing in the content of theobromine, during fermentation of cocoa pod by inoculants SBP, it is confirmed with characteristic of bacterial isolates which is obtained from the fermented cocoa pod. There were 8 isolates of bacteria, which can produce CMC-ase enzyme, and β-glucosidase with the different level of production. Several bacterial isolates were also able to reduce the content of theobromine, in liquid culture, up to 27,07%. ABSTRAKBeberapa tahun terakhir telah diberitakan adanya kultur multi mikrobia yang dipergunakan untuk fermentasi bahan pakan dan complete feed. Kultur multi mikrobia ini dikenalkan dengan nama Saus Burger Pakan® (SBP®). Penelitianini bertujuan untuk mengetahui pengaruh fermentasi pod kakao menggunakan multimikrobia yang terkandung dalam SBP terhadap nilai cerna serat dan biodegradasi theobromin. Pod kakao difermentasi dalam kondisi anaerob pada suhu ruang. Kadar inokulum yang ditambahkan adalah 0; 0,05; dan 0,1 %. Selama fermentasi dilakukan pengambilan sampel pada hari ke-0, 3, dan 6 untuk mengetahui pertumbuhan bakteri selama fermentasi pod kakao, perubahan pH, perubahan nilai cerna, dan degradasi theobromin selama fermentasi, kemudian dilanjutkan dengan isolasi bakteri untuk mengetahui karakteristik isolat bakteri dari pod kakao terfermentasi dengan cara isolat yang diperoleh diuji kemampuannya dalam menghasilkan enzim selulase (CMC-ase dan βglukoseidase) dan kemampuannya dalam mendegradasi theobromin. Hasil penelitian menunjukkan bahwa selama fermentasi pod kakao terjadi kenaikan populasi bakteri asam laktat dan bakteri total, penurunan pH, kenaikan nilai cerna serat, dan penurunan kandungan theobromin dalam pod kakao. Perubahan parameter tersebut lebih nyata terjadi pada pod kakao yang difermentasi dengan kadar air 40% dan diinokulasi dengan SBP® dosis 0,05% dengan lama fermentasi 6 hari. Penurunan theobromin pada pod kakao fermentasi terbesar mencapai 17,02%. Kenaikan nilai cerna serat dan penurunan kandungan theobromin selama fermentasi pod kakao oleh inokulan SBP dikonfirmasi dengan karakteristik isolat-isolat bakteri yang diperoleh dari pod kakao yang terfermentasi. Ada 8 isolat bakteri yang mampu menghasilkan enzim CMC-ase dan β-glukosidase dengan tingkat produksi yang berbeda-beda. Beberapa isolat bakteri juga mampu menurunkan kandungan theobromin dalam kultur cair sampai sebesar 27,07%.

Isolation of Rhizopus oryzae From Rotten Fruit and Its Potency For Lactic Acid Production in Glucose Medium with and without Addition of Calcium Carbonate Titik Kurniawati; Retno Indrati; Sardjono Sardjono
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Studies on lactic acid production by filamentous fungi Rhizopus oryzae have been explored in the world. Unfortunately, these studies are still limited in Indonesia, particularly studies in lactic acid production by indigenous strain R. oryzae. Four strains obtained from rotten avocado and guava were potential in producing lactic acid (AT1, JT1, AT2, and AT3). Rhizopusoryzae AT3 was used for lactic acid production using 100 g/l glucose medium with and without addition of 7.5 g/l calcium carbonate (CaCO3) at initial fermentation. Addition of CaCO3 increased lactic acid concentration of 59.30%, the concentrations were 11.61 g/l and 18.495 g/l in glucose medium and glucose medium with CaCO3 addition, respectively. Glucose+CaCO3 medium also showed higher productivity, reached continuously from 1 day (0.059 g/l/h) until 5 days fermentation (0.154 g/l/h), whereas highest productivity in glucose medium was reached at 1 day fermentation (0.124 g/l/h) and continued to decrease until 5 days fermentation (0.065 g/l/h).

Sifat Organoleptik, Sifat Fisik, serta Kadar Β-Karoten dan Α-Tokoferol Emulsi Buah Merah (Pandanus conoideus) Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Harry Triely Uhi; Mathelda Kurniaty Roreng; Aprida Pongsibidang
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the organoleptic and physical properties, and the level of β-carotene and α-tocopherol of red fruit (Pandanus conoideus) emulsion. The emulsion was made by mixing red fruit oil and water in ratio of 7:3, with addition of some emulsifiers as treatments, namely 0.20% of CMC (carboxyl methyl cellulose) (F0), 0.5% of Tween 80 and 0.2% of CMC (F1), and 0.5% of Tween 20 and 0.2% of CMC (F2). Based on the organoleptic evaluation, the most preferred formulation of red fruit emulsion was F1, which have complementary ingredients, namely 0.50% of Tween 80, 0.20% of CMC, 0.06% of sodium benzoate, 0.02% of ethylene diamine tetra acetic acid (EDTA), 1.5% of orange citrus essence, and 15% of sugar. The acceptance scores of the formulation for color, taste, aroma, and texture were 4.5 (like-extremely like), 3.8 (neutral-like), 3.8 (neutral-like), and 4.1 (like), respectively, and the level of viscosity was thick with organoleptic score of 6.1 (thick). Physically, red fruit emulsion has red orange in color, citrus in aroma, sweet in taste, viscous in texture, viscosity 20.5 dPa.s, pH 6.4, and stability 100% in strorage for 30 days at room temperature. The content of β-carotene and α-tocopherol were 14 mg/kg and 229.4 mg/kg respectively.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi sifat organoleptik dan sifat fisik, serta kandungan β-karoten dan α-tokoferol dari emulsi buah merah (Pandanus conoideus). Emulsi buah merah dibuat dengan menggunakan rasio minyak dan air 7:3 dengan perlakuan jenis pengemulsi yaitu F0 (CMC (carboxyl methyl cellulose) 0,20%), F1 (Tween 80 0,5% dan CMC 0,2%), dan F2 (Tween 20 0,5% dan CMC 0,2%). Berdasarkan hasil pengujian organoleptik, formulasi emulsi buah merah yang paling disukai panelis adalah F1 dengan komposisi tween 80 0,50%, CMC 0,20%, sodium benzoat 0,06%, ethylene diamine tetra acetic acid (EDTA) 0,02%, esens orange citrus 1,5%, dan gula 15%, dengan tingkat kesukaan terhadap warna dengan nilai 4,5 (suka sampai sangat suka), rasa 3,8 (netral sampai suka), aroma 3,8 (netral sampai suka), tekstur 4,1 (suka), dan daya alir 6,1 (kental). Emulsi minyak buah merah secara fisik berwarna merah oranye, beraroma orange citrus, berasa manis, bertekstur kental, viskositas 20,5 dPa.s, pH 6,4 dan kestabilan 100% pada penyimpanan 30 hari suhu kamar. Kandungan β-karoten dan α-tokoferol masing-masing sebesar 14 mg/kg dan 229,4 mg/kg.

Manajemen Rantai Pasok dan Kinerja Agroindustri Pangan Lokal Sagu di Propinsi Maluku: Suatu Pendekatan Model Persamaan Struktural Natelda Rosaldiah Timisela; Masyhuri Masyhuri; Dwidjono Hadi Darwanto; Slamet Hartono
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to: (1) determine the mechanism of supply chain and the pattern of sago agroindustry supply chain flow, (2) analyze the relationship between the components of supply chain management (SCM) and the impact on supply chain activity improvement and agroindustry performance. Study sample of 102 sago producers were taken by simple random sampling, the study used questionnaires and in-depth interviews with respondents. The data was analyzed by qualitative and quantitative analysis. Qualitative analysis was used to describe the mechanism and pattern of sago agroindustry supply chain flow. While quantitative analysis was used to analyze the components, SCM activity improvement and agroindustry performance by using a structural equation model. The results showed that the mechanism of sago agroindustry supply chain is the creation of collaboration and coordination among supply chain actors ranging from upstream to downstream. The pattern of supply chain flow consists of raw material flow, product flow, financial flow and information flow which is run well. The results of the analysis of the structural statistics index measurement were GFI (0.901), AGFI (0.857), TLI (.994), CFI (0.995), Cmin / DF (1.022), RMSEA (0.015), the probability (0.423) and the value of χ2 (84.834). They are within the range of values expected to meet the criteria.ABSTRAKTujuan penelitian ini adalah 1) mengetahui mekanisme rantai pasok dan pola aliran rantai pasok agroindustri sagu, 2) menganalisis pengaruh komponen-komponen manajemen rantai pasok (MRP)terhadap peningkatan aktivitas rantai pasok dan kinerja agroindustri. Sampel penelitian berjumlah 102 pengrajin sagu diambil secara simple random sampling, penelitian menggunakan kuesioner dan wawancara mendalam dengan responden. Analisis data secara kualitatif dan kuantitatif. Analisis kualitatif untuk mendeskripsikan mekanisme dan pola aliran rantai pasok agroindustri sagu. Sedangkan analisis kuantitatif untuk menganalisis komponen, aktivitas rantai pasok dan kinerja agroindustri menggunakan model persamaan struktural. Hasil penelitian menunjukan bahwa mekanisme rantai pasok agroindustri sagu yang terjadi yaitu terciptanya kolaborasi dan koordinasi diantara pelaku rantai pasok mulai dari hulu sampai ke hilir. Pola aliran rantai pasok yang terdiri dari aliran bahan baku, aliran produk, aliran finansial dan aliran informasi berlangsung baik dan lancar. Hasil analisis terhadap pengukuran indeks struktural statistik seperti indeks pengukuran GFI (0,901), AGFI (0,857), TLI (0,994), CFI (0,995), CMIN/DF (1,022), RMSEA (0,015), probabilitas (0,423) dan nilai χ2 (84,834). Data tersebut berada dalam rentang nilai yang diharapkan memenuhi kriteria.

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Home Page

OAI Link

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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

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Abstract

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Abstract

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Abstract

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