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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 18 Documents

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Search results for , issue "Vol 34, No 4 (2014)" : 18 Documents clear

Bioavailabilitas Fortifikan, Daya Cerna Protein, serta Kontribusi Gizi Biskuit yang Ditambah Tepung Ikan Gabus (Ophiocephalus striatus) dan Difortifikasi Seng dan Besi Dewi Kartika Sari; Sri Anna Marliyanti; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to evaluate the bioavailability of fortificant, protein digestibility, and nutrition contribution of biscuits supplemented with snakehead fish flour and fortified with Zn and Fe. Randomized complete design was used in this research which consisted of two steps, namely: 1) Zn and Fe microencapsulation, 2) formulation of biscuit supplemented with fish flour 15% which fortified with Zn and Fe. Level of Zn and Fe per servingsize were to meet 25%, 50% and 100% of RDA. Based on ANOVA showed that there were no significantly difference on bioavailability of Zn and Fe on various fortification level (p>0.05). Biscuits fortified with Zn and Fe to meet 50% RDA per serving size had the highest bioavailability of 76.32% and 41.80%, respectively. This biscuits was chosen for further analysis namely physical and chemical characteristics and protein digestibility. Result of analysis showed that the chosen biscuits more crunchy than those the commercial biscuits. Each a hundred grams of biscuits contained moisture, ash, protein, fat, carbohydrate, energy, Fe and Zn of about 2.73 g, 2.80 g, 13.34 g, 24.53 g, 57.32 g , 503 kcal, 11.7 % and 8.83%, respectively and had protein digestibility of 78.45%. This biscuits was in range of quality standards for biscuits SNI 01-2973-1992. The contribution of the chosen biscuits on RDA of energy, protein, Fe and Zn were 19,48%; 20,51%; 74,44%; 54.44%, respectively.ABSTRAKPenelitian ini bertujuan untuk mempelajari bioavailabilitas fortifikan, daya cerna protein, dan kontribusi gizi biskuit ikan gabus yang ditambahkan tepung ikan gabus dan difortifikasi dengan Zn dan Fe. Rancangan percobaan yang digunakan adalah RAL. Penelitian terdiri atas dua tahap, yaitu pertama adalah melakukan mikroenkapsulasi mineral Zn dan Fe, kedua formulasi biskuit berbasis 15% tepung ikan gabus yang difortifikasi dengan mineral Zn dan Fe dengan taraf fortifikasi, yaitu sebesar 25%, 50%, dan 100% AKG per serving size. Terhadap biskuit yang dihasilkan dilakukan analisis bioavailabilitas Zn dan Fe. Hasil sidik ragam menunjukkan bahwa bioavailabilitas Zn dan Fe tidak berbeda nyata pada berbagai taraf fortifikasi (p>0.05). Biskuit hasil fortifikasi Zn dan Fe sebesar 50% AKG memiliki bioavailabilitas tertinggi, yaitu masing-masing 76,32% dan 41,80%. Formula biskuit ini dipilih untuk dianalisis lebih lanjut, yang meliputi analisis sifat fisik, kimia, dan daya cerna protein. Hasil analisis menunjukkan bahwa biskuit terpilih tersebut lebih renyah daripada biskuit komersial. Dalam 100 g biskuit tersebut terkandung air, abu, protein, lemak, dan karbohidrat berturut-turut sebesar 2,73 g; 2,08 g; 13,34 g; 24,53 g; 57,32 g; serta energi sebesar 503 kkal. Kadar Fe dan Zn biskuit terpilih tersebut adalah 11,7 mg dan 8,83 mg/100 g; dengan daya cerna protein sebesar 78,45%. Biskuit berbasis tepung ikan gabus 15% yang difortifikasi Zn dan Fe sebesar 50% AKG memenuhi standar kualitas biskuit SNI 01-2973-1992. Kontribusi biskuit terpilih terhadap AKG energi, protein, Fe dan Zn berturut-turut adalah 19,48%; 20,51%; 74,44%; 54.44%.

Pengaruh Penambahan Natrium Metabisulfit dan Suhu Pemasakan dengan Menggunakan Teknologi Vakum terhadap Kualitas Gula Merah Tebu Dewi Maya Maharani; Rini Yulianingsih; Shinta Rosalia Dewi; Yusron Sugiarto; Dina Wahyu Indriani
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Brown sugar as sucrose is derived from evaporated sugar cane molasses. Evaporation is the foodstuffs’ process which is commonly used during the manufacture of sugar cane. This process evaporates the sugar cane molasses to produce concentrate. This research was aimed to assess the influence of sodium metabisulphite against physical and chemical properties of sugar cane using vacuum evaporator. In other hand, this reserach examined the influence of temperature on vacuum evaporator for chemical and physical properties of sugar cane. Sugar cooking was done at -700 mmHg below atmospheric pressure, with variations in heating temperature of 60, 70 and 80 C, and with the addition of sodium metabisulphite 0.1; 0.3 and 0.5 g/l sugar cane molasses. The larger addition of sodium metabisulphite in the processing of sugar cane, the higher ash content generated while the green and blue colors of red sugar cane were getting smaller. The higher cooking temperature, the lower the moisture content, ash content, color intensity of red, green and blue of sugar cane. The higher the cooking temperature, the higher the degree of hardness or texture, color preference level, the taste and texture of sugar cane. Based on statistical analysis, cooking temperature affects the moisture content, ash, and the reduction sugar of cane brown sugar. While the addition of sodium metabisulfite gives effects on ash, reduction sugar and the total dissoluble solids of sugar cane. Based on the parameters of chemical properties, physical, organoleptic tests and SNI requirements of sugar cane, the addition of sodium metabisulphite variation of 0.3 g/l and a heating temperature of 80o C in processing sugar cane into brown sugar have shown the most excellent quality. The value of each parameter based on the best treatments as follows: chemical and physical parameters with 8.97 % of water content, 8.29% of reduction sugar, 0.96 % of ash content, 0.50% of total dissoluble solid, 15.68 kg/cm2 of hardness value, while for organoleptic parameters for color 5.50, flavor 5.04 and texture 5.36.ABSTRAKGula merah sebagai sukrosa diperoleh dari nira tebu yang diuapkan. Penguapan merupakan proses pengolahan bahan pangan yang umumnya digunakan pada pembuatan gula merah tebu, dimana proses ini menguapkan sebagian besar nira untuk menghasilkan produk yang kental (konsentrat). Penelitian ini bertujuan untuk mengkaji pengaruh penambahan natrium metabisulfit terhadap sifat fisik dan kimia gula merah tebu yang dihasilkan dari penggunaan vacuum evaporator, dan mengkaji pengaruh suhu pemasakan pada vacuum evaporator terhadap sifat fisik dan kimia gula merah tebu. Pemasakan gula dilakukan pada tekanan -700 mmHg di bawah tekanan atmosfir, dengan variasi suhu pemasakan 60, 70 dan 80o C dan dengan penambahan natrium metabisulfit 0,1; 0,3 dan 0,5 g/l nira. Semakin besar penambahan natrium metabisulfit dalam pengolahan gula merah tebu, semakin tinggi kadar abu yang dihasilkan sedangkan intensitas warna hijau dan biru gula merah tebu semakin kecil. Semakin tinggi suhu pemasakan, semakin rendah kadar air, kadar abu, intensitas warna hijau dan biru gula merah tebu. Semakin tinggi suhu pemasakan, semakin tinggi tingkat kekerasan atau tekstur, tingkat kesukaan warna, rasa dan tekstur gula merah tebu. Berdasarkan analisis statistik, perlakuan suhu pemasakan berpengaruh terhadap kadar air, kadar abu dan gula reduksi gula merah tebu. Sedangkan perlakuan penambahan natrium metabisulfit berpengaruh terhadap kadar abu, gula reduksi dan total padatan tak terlarut pada gula merah tebu. Berdasarkan parameter sifat kimia, fisik, uji organoleptik dan persyaratan SNI gula merah tebu, penambahan natrium metabisulfit 0,3 g/l dan suhu pemasakan 80o C dalam pengolahan nira tebu menjadi gula merah menunjukkan kualitas yang paling baik. Nilai masing-masing parameternya dari perlakuan terbaik sebagai berikut: parameter kimia dan fisik dengankadar air 8,97%, gula reduksi 7,96 %, kadar abu 2,65%, total padatan tak larut 0,60 %, nilai kekerasan 15,68 kg/cm2, parameter organoleptik denganwarna 5,50, rasa 5,04 dan tekstur 5,36.

Stabilitas Antosianin Jantung Pisang Kepok (Musa paradisiaca L) terhadap Cahaya sebagai Pewarna Agar-Agar (Anthocyanin Stability of Banana Bract (Musa paradisiaca L) Toward Light for Jelly Colorant) Lydia Ninan Lestario; Matius Kristiarso Wibowo Catur Yoga; Augustinus Ignatius Kristijanto
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of this study were to determine the solution that could extract highest anthocyanin from banana bract, to determine the concentration of banana bract extract in jelly which preferred best by panelists, to determine color degradation rate in jelly colored with banana bract against light on various light intensity, and to determine the maximum light intensity which could be accepted by the panelists based on the hedonic test. Anthocyanin of banana bract was extracted by tartaric acid, citric acid, and acetate acid. Anthocyanin content of banana bract was measured by pH differential method. For the hedonic test, jelly with concentration of banana bract 15%, 20%, 25%, 30%, 40% and 50%, were used with 20 panelists. Then jelly with 25% concentration of banana bract was used for determination of color degradation rate caused by light with the intensity of 780, 1,850, 2,214 dan 10,340 lux. The results showed that the best solution that extracted highest anthocyanin was tartaric acid, the concentration of banana bract extract in jelly that preferred best by panelists was 25%, the color degradation rate was increased along with the increasing of light intensity, with the k value 0.0042 – 0.0096 AU/hour. After 10 hours under light with intensity of 780-2,214 lux, the jelly colored with 25 % of banana bract extract was still could be accepted by panelists, whereas under light intensity of 10,340 lux could not be accepted by panelists.ABSTRAKTujuan dari penelitian ini adalah untuk menentukan larutan pengekstrak jantung pisang kepok yang menghasilkan antosianin tertinggi, menentukan konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis, menentukan laju degradasi warna agar-agar dengan pewarna jantung pisang kepok akibat penyinaran pada berbagai intensitas cahaya, dan menentukan intensitas cahaya maksimum yang masih dapat diterima oleh panelis berdasarkan uji hedonik setelah penyinaran. Antosianin jantung pisang kepok diekstraksi menggunakan pelarut asam tartarat, asam sitrat, dan asam asetat. Kadar antosianin diukur dengan metode perbedaan pH. Untuk uji hedonik digunakan agar-agar dengan kadar ekstrak jantung pisang kepok 15%, 20%, 25%, 30%, 40% dan 50 %. Uji stabilitas warna dilakukan terhadap agar-agar dengan pewarna jantung pisang kepok 25%, dan disinari selama 10 jam dengan intensitas cahaya 780, 1.850, 2.214, dan 10.340 lux. Hasil penelitian menunjukkan bahwa larutan pengekstrak yang menghasilkan antosianin tertinggi adalah asam tartarat. Konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis adalah 25 %. Laju degradasi warna agar-agar dengan pewarna jantung pisang kepok meningkat seiring dengan meningkatnya intensitas cahaya, dengan nilai k berkisar antara 0,0042 - 0,0096 AU/Jam. Agar-agar dengan pewarna jantung pisang kepok yang disinari dengan intensitas 780-2.214 lux selama 10 jam masih disukai panelis, sedangkan yang disinari dengan intensitas 10.340 sudah tidak disukai panelis.

Pengaruh Pemberian “Kombucha” Teh Rosella terhadap Profil Darah Mencit (Mus musculus L) Mukhani Dwi Hidayanti; Sussi Astuti; Maria Erna Kustyawati
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

“Kombucha” rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter “Kombucha” (Acetobacter xylinum and several kind of yeast). The objective of the experiment was to determine the effect of “Kombucha” rosella tea on the blood profile of mice (Mus musculus L). The experiment compiled in a completely randomized design with 4 treatments dose “Kombucha” rosella tea was 0,73 ml/20 g BB mice (distilled water) (K), 0,36 ml/20 g BB (P1), 0,55 ml/20 g BB (P2), and 0,73 ml/20 g BB (P3) Each treatment consisted of 6 replicates with given orally for 30 days. “Kombucha” rosella tea was made from 5 g rosella petals with sugar concentration of 250g in1000 ml of water, inoculated with a culture of “Kombucha” and fermentation time 6 days. The results showed that the administration of “Kombucha” rosella tea on the third dose resulted in the number of erythrocytes, leukocytes and hemoglobin levels in the range of normal mice. No visible difference in grain differentiation of white blood (monocytes, lymphocytes, and neutrophils) mice due to treatment “Kombucha” rosella tea on the third dose of the control. Seen a trend increase in the number of erythrocytes and hemoglobin, as well as a decrease in the number of leukocytes mice due to treatment “Kombucha” rosella tea on the third dose compared to controls.ABSTRAK“Kombucha” teh rosella merupakan produk minuman fungsional hasil fermentasi larutan teh dari kelopak bunga rosella dan gula menggunakan starter mikroba “Kombucha” (Acetobacter xylinum dan beberapa jenis khamir). Tujuan penelitian adalah untuk mengetahui pengaruh pemberian ”Kombucha” teh rosella terhadap profil darah mencit (Mus musculus L). Penelitian disusun dalam Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dosis ”Kombucha” teh rosella yaitu 0,73 ml/20g BB mencit (aquadest) (K), 0,36 ml/20 g BB (P1), 0,55 ml/20 g BB (P2), dan 0,73 ml/20 g BB (P3). Setiap perlakuan terdiri dari 6 ulangan dengan lama perlakuan 30 hari secara oral.“Kombucha” teh rosella dibuat dari 5 g kelopak rosella dengan konsentrasi gula sebanyak 250 g dalam 1000 ml air, diinokulasi dengan kultur ”Kombucha” induk dan lama fermentasi 6 hari. Hasil penelitian menunjukkan bahwa pemberian “Kombucha” teh rosella pada ketiga dosis menghasilkan jumlah eritrosit, leukosit dan kadar hemoglobin mencit pada kisaran normal. Tidak terlihat perbedaan diferensiasi butir darah putih (monosit, limfosit, dan neutrofil) mencit akibat perlakuan “Kombucha” teh rosella pada ketiga dosis dengan kontrol. Terlihat adanya kecenderungan peningkatan jumlah eritrosit dan hemoglobin, serta penurunan jumlah leukosit mencit akibat perlakuan “Kombucha” teh rosella pada ketiga dosis dibanding kontrol.

Sifat Fisik-Kimia dan Organoleptik Bawang Goreng Palu pada Berbagai Frekuensi Pemakaian Minyak Goreng Nur Alam; Rostiati Rostiati; Muhardi Muhardi
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicated three times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions were obtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap taraf diulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.

Pengaruh Perbedaan Warna Pigmen Beras Organik terhadap Aktivitas Antioksidan Paini Sri Widyawati; Anita Maya Suteja; Thomas Indarto Putut Suseno; Pricilia Monica; William Saputrajaya; Christian Liguori
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Organic Rices, such as Jasmine variety white organic rice, Saodah variety red organic rice, and Java variety black organic rice, are many cultivated by farmer in Indonesia, especially Sleman area, DI Yogyakarta. The potency of three varieties of organic rice as antioxidant source hasn’t been studied. Therefore this research was done to know the effect of pigment color difference in three varieties of organic rice on antioxidant activity, especially 1,1-diphenyl-2- pycrylhydrazyl (DPPH) radical scavenging activity and ion reducing power. The results showed that Saodah variety red organic rice had the highest antioxidant potency because it had the highest total phenol and total flavonoid, 37.93 mg GAE/g sample dry base and 0.85 mg CE/g sample dry base, respectively. However Saodah variety red organic rice had total anthocyanin lower than that of Java variety black organic rice, 0.0025 mg/g sample dry base and 0.024 mg/g sample dry base, respectively. Anthocyanin compounds identified in three varieties of organic rice were cyanidine-3-glucoside at 32 minute time retention and peonidine -3-glucoside at 37 minute time retention. 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging activity and ion reducing power of Saodah variety red organic rice were the highest, 0.90 mg equivalent vitamin E/g sample dry base and 278.28 mg equivalent vitamin E/g sample dry base, respectively. ABSTRAKBeras organik, meliputi beras putih varietas Jasmine, merah varietas Saodah, dan hitam varietas Jawa, banyak dibudidayakan oleh masyarakat di Indonesia, terutama daerah Sleman, D.I. Yogyakarta. Potensi ketiga jenis beras tersebut sebagai sumber antioksidan belum banyak dikaji. Oleh karena itu penelitian ini dilakukan untuk mengetahui pengaruh perbedaan pigmen pada ketiga jenis beras organik tersebut terhadap aktivitas antioksidan, khususnya kemampuan menangkap radikal bebas 2,2-difenil-1-pikrilhidrasil (DPPH) dan mereduksi ion besi. Hasil menunjukkan bahwa beras organik merah varietas Saodah paling berpotensi sebagai sumber antioksidan. Hal ini ditunjukkan dengan total fenol dan total flavonoid beras merah tertinggi dibandingkan kedua beras yang lain, masing-masing sebesar 37,93 mg GAE/g sampel db dan 0,85 mg CE/g sampel db. Meskipun beras organik merah mempunyai total antosianin (0,0025 mg/g sampel db) lebih rendah dari beras organik hitam (0,024 mg/g sampel db). Jenis senyawa antosianin yang terdeteksi pada ketiga jenis organik ini adalah sianidin-3-glukosida yang terdeteksi pada waktu retensi 32 menit dan peonidin-3-glukosida dengan waktu retensi 37 menit. Kemampuan menangkap radikal bebas DPPH dan kemampuan mereduksi ion besi beras organik merah tertinggi, masing-masing sebesar 0,90 mg ekuivalen vit E/g sampel db dan278,28 mg ekuivalen vit E/g sampel db.

Distribusi Plumbum, Cadmium pada Biji Kedelai, dan Deprotonasi Gugus Fungsional Karboksil Asam Sitrat dalam Khelasi Sapto Priyadi; Purnama Darmadji; Umar Santoso; Pudji Hastuti
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study on the distribution of plumbum, cadmium on soybeans and deprotonation of carboxyl functional groups of citric acid in the chelation process. This study was deprotonation phase of carboxyl functional groups of citric acid as chelating agent, that was review chemically activity (protons number) functional group of citric acid was caused of chelation environment pH changes. Research factors were 1) ratios of citric acid with water, consists of three levels i.e. 0,1:1; 0,2:1 and 0,3:1 second factors was chelation environment pH, consists of three levels i.e. 5; 7.5 and 10. The results showed that, the plumbum (Pb) accumulation in seed coat tissue average value 0,37 ± 0,03 ppm, whereas Pb on cotyledon tissue average value 0,39 ± 0,07 ppm. Cadmium (Cd) accumulation in seed coat tissue average value was 0,02 ± 0,004 ppm while the Cd on cotyledon tissue average value 0,02 ± 0,003 ppm. The highest deprotonation of functional groups citric acid as chelating agent 9,43cmol+kg was reached on chelation condition citric acid ratios with water 0,3:1 on chelation environment pH 10 (A3B3–1). The study result non significant difference with citric acid ratios with water 0,2:1 and 0,1:1 on chelation environment pH 10.ABSTRAKTelah dilakukan penelitian tentang distribusi plumbum, cadmium pada biji kedelai dan deprotonasi gugus fungsional karboksil asam sitrat dalam proses khelasi. Penelitian ini merupakan tahapan deprotonasi gugus fungsional karboksil asam sitrat, yaitu tinjauan secara kimiawi keaktifan (jumlah proton) gugus fungsional asam sitrat akibat perubahan pH lingkungan khelasi. Faktor penelitian meliputi ratio asam sitrat terhadap air yang terdiri dari tiga taraf 0,1:1, 0,2:1 dan 0,3:1 dengan pH lingkungan khelasi yang terdiri dari tiga taraf 5; 7,5 dan 10. Hasil penelitian menunjukkan bahwa, akumulasi plumbum (Pb) pada jaringan kulit biji kedelai rerata 0,37 ± 0,03 ppm, sedangkan Pb pada jaringan kotiledon rerata 0,39 ± 0,07 ppm. Akumulasi cadmium (Cd) pada jaringan kulit biji kedelai rerata 0,02 ± 0,004 ppm sedangkan Cd pada jaringan kotiledon rerata 0,02 ± 0,004 ppm. Deprotonasi gugus fungsional chelating agent asam sitrat tertinggi 9,43 cmol + kg –1 dicapai pada kondisi khelasi dengan ratio asam sitrat terhadap air 0,3:1 pada lingkungan khelasi pH 10 (A). Keadaan tersebut tidak berbeda nyata dengan perlakuan ratio asam sitrat 0,2:1 dan 0,1:1 pada lingkungan khelasi pH 10.

Akseptabilitas dan Sifat Daging Itik Afkir yang Dilakukan Curing Menggunakan Ekstrak Kurkumin Kunyit untuk Menghambat Oksidasi Lemak selama Penyimpanan Sri Hartati Candra Dewi; Niken Astuti
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rejected-duck meat was obtained from old laying duck that unproductive aged 24-26 months. The purpose of this study was to determine the oxidation potential of curcumin extract and its potential in curing rejects the acceptability of duck meat and meat properties during frozen storage. The material used was 36 female rejected-duck the age range 24-26 months. The experimental design used was completely randomized design with 3x4 factorial variation. This factor of 0.0 %; 0.1 % ; 0.2 % and 0.3 % curcumin extract and the curing time 5, 10 and 20 minutes. The parameters examined included the acceptability of duck meat cured was determined by the method of Hedonic Test, moisture content , fat content, fatty acids and peroxide value of frozen storage for 8 weeks. The results showed that duck meatwas acceptable salvage most of duck meat with curing using 0.3 % turmeric extract with a curing time for 10 minutes. The addition of curcumin turmeric extract the meat of rejected-ducks could inhibit fatty acid peroxidation approximately 39.55 m.eq in frozen storage for five weeks. Water content and fat showed no real difference. However, free fatty acids increased significantly up to 5 weeks. Peroxide value increased until the fifth week of 39.55 %, and then decreased. From this study it can be concluded that the best use extract acceptability of curcumin 0.3 % with long curing 10 minutes, the frozen storagefor8weeks.ABSTRAKDaging itik afkir diperoleh dari itik petelur yang sudah tidak produktif yang berumur 24-26 bulan. Tujuan penelitian ini adalah untuk mengetahui potensi oksidasi dari ekstrak kurkumin dan potensinya dalam curing daging itik afkir terhadap akseptabilitas dan sifat daging selama penyimpanan beku.Materi yang digunakan 36 ekor itik betina afkir dengan kisaran umur 24-26 bulan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial 3x4 dengan faktor variasi ekstrak kurkumin 0,0%; 0,1%; 0,2% dan 0,3% dan lama curing 5, 10 dan 20 menit. Parameter yang diteliti meliputi akseptabilitas daging itik curing ditentukan dengan metode Hedonic Test, kadar air, kadar lemak, asam lemak dan angka peroksida penyimpanan beku selama 8 minggu. Hasil penelitian menunjukkan bahwa daging itik afkir yang paling akseptabel adalah daging itik dengan curing menggunakan 0,3% ekstrak kunyit dengan lama curing selama 10 menit. Penambahan ekstrak kurkumin kunyit pada daging itik afkir mampu menghambat peroksidasi asam lemak sekitar 39,55% pada penyimpanan beku selama lima minggu. Kadar air dan lemak menunjukkan perbedaan yang tidak nyata. Namun asam lemak bebas mengalami kenaikan yang signifikan sampai minggu ke 5. Angka peroksida meningkat sampai minggu kelima sebesar 39,55 m.eq, kemudian menurun. Dari penelitian ini dapat disimpulkan bahwa akseptabilitas terbaik menggunakan ekstrak kurkumin 0,3% dengan lama curing 10 menit, pada penyimpanan beku selama 8 minggu.

Studi Pembuatan Teh Daun Tanaman Kakao (Theobroma cacao L) sebagai Minuman Penyegar Supriyanto Supriyanto; Purnama Darmadji; Iik Susanti
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In the cultivation of cocoa plant, leaf trimming is done at any given time interval. Leaves pruned are not used optimally and are normally wasted during frequent pruning, whereas cocoa leaves contain polyphenols and has antioxidant activity equivalent and similar to green tea, even greater than in green tea. This study was aimed to assess the possibility of utilization of cocoa trees pruned leaves as a tea for a refreshing beverage that is processed in accordance with the principles of green tea processing. Young cocoa leaves that is the apex plus 3 leaves below it, and the old leaves that is 5 th leaf to the 8 th leaf, are withered at a temperature of 90-100 oC RH <70% for 5, 10 and 15 minutes. The leaves wilt then milled/rolled at ambient temperature, dried at 90-100 oC for 4 hours to dry cocoa leaves until the moisture content reaches of 3-5%. Observation and analysis were done, including the moisture content, color, total polyphenol content, and antioxidant activity on powdered cocoa leaf tea and sensory test on a refreshing beverage. The results showed that refreshing beverages from cocoa leaf tea boiled water can be accepted by the panelists, and panelists most preferred the refreshing beverage made from young cocoa leaves withered for 10 minutes. The beverage is very brown color, slightly smelling leaves, slightly bitter and slightly astringent. Powdered cocoa leaf tea contain a total polyphenols between 0.42 to 0.74 mg/100 g, have antioxidant activity between 20.31 to 36.86%, not much different from the antioxidant activity of green tea commercial, amounting to 16% even slightly larger.ABSTRAKPada budidaya tanaman kakao perlu dilakukan pemangkasan daun pada setiap waktu tertentu. Daun hasil pangkasan belum dimanfaatkan secara optimal, padahal daun kakao mengandung polifenol dan mempunyai aktivitas antioksidan setara dan serupa dengan teh hijau, bahkan lebih besar dari pada teh hijau. Penelitian ini bertujuan untuk mengkaji kemungkinan pemanfaatan daun tanaman kakao hasil pangkasan sebagai teh untuk minuman penyegar yang dipersiapkan seperti pada pengolahan teh hijau. Daun kakao muda yaitu pucuk ditambah 3 daun dibawahnya (1-4) dan daun tua yaitu daun nomer 5 dan 3 daun dibawahnya dilayukan pada suhu 90-100 C RH <70% selama 5, 10 dan 15 menit. Daun layu kemudian digiling/digulung pada suhu ruang, dikeringkan pada suhu 90-100 oC selama 4 jam hingga dihasilkan daun kakao kering berkadar air 3-5%. Dilakukan pengamatan dan analisis meliputi kadar air, warna, kadar total polifenol, aktivitas antioksidan dan uji sensoris pada air rebusan teh daun kakao sebagai minuman penyegar. Hasil penelitian menunjukkan bahwa minuman penyegar hasil rebusan teh daun kakao dapat diterima oleh panelis, dan yang paling disukai adalah air rebusan teh yang dibuat dari daun kakao muda dilayukan 10 menit. Air rebusan tersebut warnanya sangat coklat, sedikit berbau daun, agak pahit dan sedikit sepat. Bubuk teh daun kakao mengandung total polifenol antara 0,42-0,74 mg/100 g, mempunyai aktivitas antioksidan antara 20,31 – 36,86%.

Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus Tri Wardani Widowati; Basuni Hamzah; Agus Wijaya; Rindit Pambayun
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours. ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25.

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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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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