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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 35, No 3 (2015)" : 15 Documents clear
Daya Serap Air Sebagai Acuan untuk Menentukan Volume Air dalam Pembuatan Adonan Roti dari Campuran Tepung Terigu dan Tepung Singkong Rusdin Rauf; Dwi Sarbini
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (729.17 KB) | DOI: 10.22146/agritech.9344

Abstract

Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour and cassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makin besar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkan teknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.
Penggunaan Asap Cair Tempurung Kelapa untuk Menurunkan Kadar Timbal (Pb) pada Biji Kedelai (Glycine max) Sri Hartati; Purnama Darmadji; Yudi Pranoto
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.753 KB) | DOI: 10.22146/agritech.9345

Abstract

Liquid smoke of coconut shell has functional properties as bioflavor, preservative, and chelating agent, because it contains the active compounds of phenol, carbonyl, and acid. But the use of liquid smoke as chelating agent had not been developed. A study on chelation of heavy metal Pb by coconut shell liquid smoke on soybean seeds has been conducted. The aimed of the study was to evaluate the effectiveness of liquid smoke in the reducing heavy metals Pb in soybean seeds, evaluate the change in the components of the liquid smoke was used for chelation heavy metals Pb, and evaluate the influence of the phenol, carbonyl, and acid components in the chelation heavy metals Pb in soybean seeds. Liquid smoke of coconut shell pyrolysis has a specific gravity of 1.01 g/ml, pH 1.81, phenol 1.20%, carbonyl 5.75%, and acid compounds 8.40%. Soybean seeds soaked in coconut shell liquid smoke with various concentration of 0% (control/aquademineralisa); 12.5%; 25%; 50%; and 100% for 2 hours. Levels of heavy metals Pb was analyzed by Atomic Absorption Spectrophotometer. The changes of liquid smoke compounds such as pH, specific gravity, phenol, carbonyl, and acid was analyzed. The influence of the components of liquid smoke to the reduction of the heavy metals Pb was also analyzed. Model experiment was made from soybean seeds that have been contaminated by Pb (NO standard solutions with a concentration of 2 ppm. The results showed the higher the concentration of liquid smoke is used for soaking the decreased levels of heavy metals Pb is also getting bigger. The liquid smoke 100% (without 3)2dilution) gives the best reducing effect that can reduce heavy metal Pb 63.41%. An increase inpH, a decrease in phenol levels, decreased levels of the carbonyl, and decreased levels of the acid inliquid smokethat used for soaking indicatesthat the component has been successfully chelated the heavy metals Pb in soybean seeds.The phenol components of liquid smoke give the highest reducing effect 50.09%, followed by acid compounds 45.67%, and carbonyl compounds 42.21%.ABSTRAKTelah dilakukan penelitian tentang khelasi logam berat Pb pada biji kedelai dengan menggunakan asap cair tempurung kelapa. Tujuan penelitian adalah untuk evaluasi efektivitas asap cair dalam menurunkan kadar logam berat Pb pada biji kedelai, evaluasi perubahan komponen penyusun asap cair setelah digunakan untuk khelasi logam berat Pb, dan evaluasi pengaruh dari komponen penyusun asap cair dalam menurunkan kadar logam Pb pada biji kedelai. Biji kedelai direndam dalam asap cair tempurung kelapa dengan variasi konsentrasi 0% (kontrol atau aquademineralisa); 12,5%; 25%; 50%; dan 100% selama 2 jam. Parameter yang diamati adalah penurunan kadar Pb pada biji kedelai, perubahan pH, senyawa fenol, karbonil, dan asam yang terdapat dalam asap cair setelah proses khelasi, dan pengaruh komponen senyawa fenol, karbonil, dan asam terhadap penurunan kadar logam Pb pada biji kedelai. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan. Model percobaan dibuat dengan biji kedelai yang dicemari larutan Pb(NO3)konsentrasi 2 ppm. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi asap cair yang digunakan untuk perendaman maka penurunan kadar logam berat Pb juga semakin besar. Asap cair dengan konsentrasi 100% (tanpa pengenceran) memberikan efek penurunan kadar logam berat Pb yang paling baik yaitu sebesar 63,41%. Adanya kenaikan pH, penurunan kadar fenol, penurunan karbonil, dan penurunan kadar asam pada asap cair yang telahdigunakan untuk perendaman menunjukkan bahwa komponen asap cair tersebut telah berhasil mengkhelat logam Pb pada biji kedelai. Komponen senyawa fenol memberikan efek penurunan kadar Pb yang paling tinggi yaitu 50,09%, diikuti oleh komponen asamsebesar 45,67%, dan komponen karbonil sebesar 42,21%.
Pengaruh Jenis Pengemas terhadap Retensi Karoten, Sifat Fisik dan Kimia Gula Kelapa yang Diperkaya Minyak Sawit Merah Selama Penyimpanan Vicencius Prihananto; Hidayah Dwiyanti
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (576.267 KB) | DOI: 10.22146/agritech.9346

Abstract

The addition of red palm oil in palm sugar will affect the content and retention of carotene as well as physical and sensory properties of the product during storage which were also influenced by packaging types. This study aimed to evaluate the changes in physical, chemical and carotene retention during storage of palm sugar. Palm sugar enriched with red palm oil was made by addition of two types of red palm oil (CPO and RPO ) and the amount of the addition (30 ml , 60 ml and 90 ml ) / 10 L coconut sap, after that packed with a single packaging (polypropylene, PP) and double packaging (PP + brown paper ) and stored for 2 months. After stored for 2 months, the level of total carotenoids of coconut palm sugar enriched with RPO decreased between 4.99 to 49.79 % with carotene content between 703 µg/100g up to 13383 µg/100 g. The decreased level of total carotene in first month and second month storage of coconut palm sugars enriched with RPO was higher (17.48 % and 24.47 %) compared to coconut palm sugar enriched with CPO (7.47% and 12.95 %) (p<0.05). The use of double packaging (polypropylene plastic + brown paper) is able to inhibit the decrease in total carotenoid up to 4.00 % to 6.67 %, better than the single packaging. The longer the storage, moisture content of product increased. However, after stored up to 2 months, the water content in all treatments was in range of SNI-01-3743-1995 standard (< 10 %) which is between 8.55 % up to 9.94 %.ABSTRAKPenambahan minyak sawit merah pada gula kelapa akan berpengaruh terhadap kandungan dan retensi karoten, serta sifat fisik dan sensori produk selama penyimpanan yang juga dipengaruhi oleh jenis pengemas. Penelitian bertujuan untuk mengevaluasi perubahan sifat fisik, kimia dan retensi karoten selama penyimpanan gula kelapa. Gula kelapa yang diperkaya minyak sawit merah dibuat dengan penambahan dua jenis minyak sawit merah (CPO dan RPO) dan jumlah penambahannya (30 ml, 60 ml dan 90 ml) / 10 L nira kelapa, serta dikemas dengan pengemas tunggal (plastik polypropilene/PP) dan pengemas ganda (plastik PP + kertas coklat). Makin lama penyimpanan terjadi penurunan kekerasan tekstur, retensi dan kadar total karoten, sebaliknya untuk parameter kadar air dan kadar gula reduksi terjadi peningkatan. Setelah disimpan selama 2 bulan, kadar total karoten gula kelapa yang diperkaya karoten dari CPO maupun RPO turun antara 4,89 % - 49,79 % dengan kadar karoten antara 703 µg/100 g – 1338,3 µg/100 g. Makin banyak jumlah penambahan CPO maupun RPO, persentase penurunan total karoten selama penyimpanan makin kecil. Penurunan kadar total karoten bulan ke-1 dan ke-2 pada gula kelapa yang diperkaya RPO lebih tinggi (17,48 % dan 24,48 %) dibandingkan gula CPO (7,47 % dan 12,95 %) (p<0.05). Penggunaan pengemas ganda plastik polypropylene dengan kertas coklat (payung) mampu menghambat penurunan total karoten hingga 4,00 % sampai 6,67 % lebih baik dibandingkan pengemas tunggal. Makin lama penyimpanan, kadar air produk makin meningkat. Namun demikian hingga penyimpanan selama 2 bulan, kadar air produk pada semua perlakuan masih dalam kisaran standar SNI-013743-1995 (< 10 %), yaitu antara 8,55 % - 9,94 %.
Dampak Kebijakan Pembatasan Impor Bawang Merah terhadap Usahatani Bawang Merah di Kabupaten Probolinggo Mohammad Wahyudin; Mochmammad Maksum; Henry Yuliando
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.199 KB) | DOI: 10.22146/agritech.9347

Abstract

On January - August 2013, the government implemented a quota-based import restriction policy for the shallot. While on September 2013, the government then changed it into a price-based import restriction. This research aims to determine how the impact of the quota-based and price-based import restrictions to the level of protection, profitability, and efficiency of farm. The method of analysis used in this research is PAM (Policy Analysis Matrix) method. The results showed that the quota-based import restriction policy has increased 141%, 270%, and 32% of protection, profitability, and efficiency of shallot farming, respectively. The price-based import restriction policyhas decreased 46% and 233% of protection and profitability of shallot farming, however it has increased 1% of the efficiency.ABSTRAKPada Januari - Agustus 2013, pemerintah menerapkan kebijakan pembatasan impor berbasis kuota terhadap komoditas bawang merah. Selanjutnya, pada September 2013 pemerintah mengubah kebijakan tersebut menjadi pembatasan impor berbasis harga. Penelitian ini bertujuan untuk mengetahui bagaimana dampak kebijakan pembatasan impor berbasis kuota dan berbasis harga terhadap proteksi, profitabilitas, dan efisiensi usahatani bawang merah. Metode analisis yang digunakan dalam penelitian ini adalah metode Policy Analysis Matrix (PAM). Hasil penelitian menunjukkan bahwa kebijakan pembatasan impor berbasis kuota telah meyebabkan proteksi, profitabilitas, dan efisiensi usahatani bawang merah meningkat 141%, 270%, dan 32%. Sedangkan kebijakan pembatasan impor berbasis harga menyebabkan proteksi dan profitabilitas usahatani turun 46% dan 233%, dan efisiensi usahatani meningkat 1%.
Perubahan Mutu Gudeg Kaleng “Bu Tjitro” Selama Penyimpanan Asep Nurhikmat; Bandul Suratmo; Nursigit Bintoro; Suharwadji Sentana
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.543 KB) | DOI: 10.22146/agritech.9348

Abstract

Gudeg is a traditional food from Yogyakarta with a short shelf life. To extend the shelf-life, gudeg packed with cans. Research on quality changes during storage of canned gudeg had been done. The study was conducted in order to determine quality changes that occur in canned gudeg during the storage period. Canned gudeg material consisted of gudeg jackfruit, eggs, chicken, krecek and tolo beans with size cans of 72.63 x 53.04 mm (Ø x h). Observations canned gudeg quality performed for 18 months with 3-month interval includes the analysis of physical, chemical, microbiological and organoleptic. The results showed that there were quality changes, including 0.6 points of pH, 36% of soluble protein, 20.15 ppm of aluminum content, 0.06 mg malonaldehyde/kg for TBA value, 5.1 points color brightness and 2 CFU/g total microbial, as well as decline in15.77 ppm sulfur and organoleptic quality parameters. Canned gudeg hold for 15 months with 68.49% of water contents; of 1.56% ash content; 8.40% of protein content; 12.74% of fat content and 5.60% of fiber content.ABSTRAKGudeg adalah makanan tradisional dari Yogyakarta dengan masa simpan pendek. Untuk memperpanjang masa simpannya, gudeg dikemas dengan kaleng. Penelitian tentang perubahan mutu gudeg kaleng selama penyimpanan telah dilakukan. Penelitian dilakukan dengan tujuan untuk mengetahui perubahan mutu yang terjadi pada gudeg kaleng selama masa penyimpanan. Bahan gudeg yang dikalengkan terdiri dari gudeg nangka, telur, daging ayam, krecek dan kacang tolo dengan kemasan kaleng ukuran 72,63 x 53,04 mm (Ø x h). Pengamatan mutu gudeg kaleng dilakukan selama 18 bulan dengan interval 3 bulan meliputi analisis fisika, kimia, mikrobiologi, dan organoleptik. Penelitian menghasilkan perubahan yang terjadi pada gudeg kaleng selama penyimpanan antara lain kenaikan pH 0,6 poin, protein terlarut 0,73%, kadar aluminium 20,15 ppm, nilai TBA 0,06 mg malonaldehid/kg, kecerahan warna 5,1 poin dan total mikroba 2 CFU/g. Selama penyimpanan penurunan sulfur  15,77 ppm dan penurunan parameter mutu organoleptik. Gudeg kaleng tahan selama 15 bulan dengan kadar air 68,49%; kadar abu 1,56%; kadar protein 8,40%; kadar lemak 12,74%, dan kadar serat 5,60%.

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