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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 18 Documents
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Search results for , issue "Vol 36, No 4 (2016)" : 18 Documents clear
Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum Raden Haryo Bimo Setiarto; Nunuk Widhyastuti; Iwan Saskiawan
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (698.216 KB) | DOI: 10.22146/agritech.16769

Abstract

Recently, food security problem in Indonesia is mainly due to the consumption dependence on rice and wheat, while the utilization of local sources of carbohydrates such as tubers and cereals are still limited. Sorghum is one of local cereal that potential to be developed as source of carbohydrates and protein. However, a problem encountered on utilising sorghum as food is the low protein digestibility. The objective of this study was to investigate the effects of fermentation of Rhizopus oligosporus, Lactobacillus plantarum, and Saccharomyces cerevisiae on nutritional quality and digestibility of sorghum flour. The procedure in this research were pre-treatment of sorghum grains, preparations of inoculum, solid state fermentation, liquid state fermentation, mixture solid-liquid fermentation of sorghum grains, flouring (draining and mashing), microbial (total plate count) and chemical analysis (proximate analysis, amino acid analysis, and protein digestibilty). Sorghum flour was made with 4 variations of treatments that was performed in triplo, i.e: control (without fermentation), liquid fermentation (with Lactobacillus plantarum and Saccharomyces cerevisiae), solid fermentation (with Rhizopus oligosporus), solid and liquid fermentation (with addition of Rhizopus oligosporus,Lactobacillus plantarum and Saccharomyces cerevisiae). The result showed that the number of microbes in fermented sorghum flour was still within the safety limits in accordance to SNI. The fermentation process did not significantly influence the levels of protein, carbohydrate, and fat of sorghum flour. During the fermentation of sorghum, the levels of the amino acids cysteine and lysine increased while several other amino acids decreased. Fermentation increased significantly the digestibility of sorghum protein up to 3,5-5 fold than control without fermentation.ABSTRAKMasalah ketahanan pangan di Indonesia saat ini diantaranya adalah pola konsumsi masyarakat sangat tergantung pada beras, terigu, dan belum luasnya pemanfaatan sumber karbohidrat lokal seperti umbi-umbian dan serealia. Sorgum adalah salah satu serealia lokal yang berpotensi dikembangkan menjadi sumber karbohidrat dan protein. Namun, salah satu kendala yang dihadapi dalam pemanfaatan sorgum sebagai bahan pangan adalah rendahnya daya cerna protein sorgum. Penelitian ini bertujuan menganalisis pengaruh fermentasi Rhizopus oligosporus, Lactobacillus plantarum, dan Saccharomyces cerevisiae terhadap kualitas nutrisi dan daya cerna protein tepung sorgum. Tahapan penelitian yang dilakukan yaitu pra-perlakuan biji sorgum, penyiapan inokulum, fermentasi padat, fermentasi cair, fermentasi campuran padat dan cair terhadap biji sorgum, penepungan (pengeringan dan penggilingan), analisis mikrobiologi (total koloni mikroba) dan analisis kimia (kadar proksimat, asam amino, dan daya cerna protein). Pembuatan tepung sorgum dilakukan dengan empat perlakuan secara triplo yaitu kontrol (tanpa fermentasi), fermentasi cair (dengan Lactobacillus plantarum dan Saccharomyces cerevisiae), fermentasi padat (dengan Rhizopus oligosporus), dan fermentasi campuran padat dan cair (dengan Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae). Hasil penelitian menunjukkan bahwa jumlah mikrobia pada tepung sorgum fermentasi masih dalam batas aman sesuai dengan SNI. Proses fermentasi tidak berpengaruh signifikan terhadap kadar protein, karbohidrat, dan lemak pada tepung sorgum. Selama fermentasi sorgum, kadar asam amino sistein dan lisin mengalami peningkatan sedangkan beberapa asam amino lainnya menurun. Proses fermentasi berpengaruh signifikan dalam meningkatkan daya cerna protein sorgum sebesar 3,5-5 kali lipat dibandingkan dengan kontrol tanpa fermentasi.
Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida Rahayu Suseno; Nurheni Sri Palupi; Endang Prangdimurti
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (656.811 KB) | DOI: 10.22146/agritech.16770

Abstract

Food allergy is an immunological response caused by allergens contained in food. Soybean is one of the eight kinds of food products that can cause allergies. Genetically modified food crops that are most widely produced worldwide is soybean (47 % worldwide). Genetically Modified Organisms (GMO) products is concerned may increase the allergenicity of the  product. The aims of the research were to study the allergenicity of GMO and non-GMO Soy Protein Isolates (SPI) and the glycation effect to allergenicity of SPI. GMO and non-GMO SPI were glycated with fructooligosaccharides (FOS) through the Maillard reaction in liquid systems. Allergenicity was determined qualitatively using immunoblotting and quantitatively using Enzyme-Linked Immunosorbent Assay (ELISA). The glycation degree of GMO and non-GMO SPI can increase up to 75.03 % and 73.50 % in the liquid system. There were 9 protein allergens in GMO soybean and 8 protein allergens in non-GMO soybean. The glycation reaction could reduce protein allergens in GMO and non-GMO SPI up to 91.69 % and 87.07 %.ABSTRAKAlergi pangan merupakan sebuah respon imunologis yang disebabkan oleh alergen yang terdapat pada pangan. Kacang kedelai merupakan satu dari delapan jenis bahan pangan yang sering menyebabkan alergi. Tanaman pangan hasil rekayasa genetika (GMO) yang banyak diproduksi di dunia adalah kacang kedelai yaitu sekitar 47 %. Produk GMO dikhawatirkan dapat meningkatkan alergenisitasnya. Penelitian ini bertujuan untuk mempelajari tinggat alergenisitas antara Isolat Protein Kedelai (IPK) GMO dan non-GMO serta pengaruh glikasi terhadap alergenisitas IPK. IPK GMO dan non-GMO diglikasi dengan fruktooligosakarida melalui reaksi Maillard dengan sistem cair. Alergenisitas diukur secara kualitatif menggunakan immunobloting dan secara kuantitatif menggunakan Enzyme-Linked Immunosorbent Assay (ELISA). Peningkatan derajat glikasi IPK GMO dan non-GMO pada sistem cair masing-masing memperlihatkan hasil 75,03 % dan 73,50 %. Terdapat 9 protein alergen pada kacang kedelai GMO dan 8 protein alergen pada kacang kedelai non-GMO. Reaksi glikasi dapat mengurangi alergen pada kacang kedelai GMO dan non-GMO hingga 91,69% dan 87,07%.
Sifat Fisikokimia Tepung dari 10 Genotipe Ubi Kayu (Manihot esculenta Crantz) Hasil Pemuliaan Tengku Mia Rahmiati; Yohanes Aris Purwanto; Slamet Budijanto; Nurul Khumaida
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (535.414 KB) | DOI: 10.22146/agritech.16771

Abstract

The objectives of this study were to characterize and evaluate the physicochemical properties of 10 cassava breeding genotypes developed by cassava crop improvement of (Institut Pertanian Bogor) IPB research group. The physicochemical characterization was performed by measuring water content, ash, protein, fat, carbohydrate, pasta (pasting properties), starch total, amylose content, and whiteness. The results showed that each genotype has different chemical content and gelatinization properties. The highest water content (11.48 ± 0.12 %) was found in genotype V4D0 (variant genotype Malang 4), ash (1.83 ± 0.02 %) in V5D2 (1) (A variant of genotype Malang 4-1), fat (1.62 ± 0.93 %) and protein (4.73 ± 0.19 %) in V3D1 (1) (variant UJ 5-1). Genotype V1D1-1(1) (A variant of genotype Ratim-1) has the highest amylose (23.33 ± 0.04 %) and the lowest ones (13.13 ± 0.48 %) was found in genotype V2D1-1(3). Genotype V2D0 has the highest total starch (88.67 %) and the lowest (74.3%) was obtained in V5D2 (1). The highest whiteness value was measured in genotype V1D0 i.e. 93.13 %. For pasting properties testing, it was measured that genotype V2D1-1 (3) had the lowest peak viscosity i.e 4,006 cP and the high of end of viscosity occurred 2,592 cP in genotype V4D2-1 (2) (A variant of genotype Adira 4-1), were correlated with high amylose content owned flour is 22.03 ± 0.25%. ABSTRAKPenelitian ini bertujuan untuk mengkarakterisasi dan mengevaluasi sifat fisikokimia 10 genotipe ubi kayu hasil pemuliaan team crop improvement ubi kayu Institut Pertanian Bogor (IPB). Karakterisasi fisikokimia dilakukan dengan cara melakukan analisis kadar air, abu, protein, lemak, karbohidrat, pasta (pasting properties), total pati, kadar amilosa, dan derajat putih. Dari hasil karakterisasi diperoleh bahwa setiap genotipe ubi kayu memiliki kandungan kimia dan sifat gelatinisasi yang berbeda-beda. Kadar air tertinggi dimiliki genotipe V4D0  (Genotipe Malang 4) 11,48 ± 0,12 % , kadar abu dan lemak tertinggi adalah genotipe (V5D2 (1) (Varian dari genotipe Malang 4-1) yaitu 1,83 % ± 0,02 dan 1,62 ± 0,93 % serta kadar protein tertinggi adalah V3D1 (1) (Varian UJ 5-1) 4,73 ± 0,19 %. Genotipe V1D1-1 (1) (Varian dari genotipe Jame-1) memiliki kadar amilosa tertinggi yaitu 23,33 ± 0,04 % sedangkan yang terendah dihasilkan oleh genotipe V2D1-1 (3) (Varian dari genotipe Ratim-1) yaitu 13,13 ± 0,48 %. Genotipe V2D1-1 (3) (Varian genotipe Ratim-1)  memiliki viskositas puncak terendah yaitu 4.006 cP berkorelasi positif dengan kandungan amilosa paling rendah yang dimilikinya. Viskositas akhir yang tinggi terjadi pada genotipe V4D2-1(2) (Varian genotipe Adira 4-1) yaitu 2.592 cP yang berkorelasi dengan tingginya kandungan amilosa yang dimiliki tepung tersebut yaitu 22,03 ± 0,25 %.
Validasi Model Hidrologi SWAT di Daerah Tangkapan Air Waduk Mrica Lukman Hidayat; Putu Sudira; Sahid Susanto; Rachmad Jayadi
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (960.715 KB) | DOI: 10.22146/agritech.16772

Abstract

Land cover index production has exceeded 80 % of the total area of  the upstream catchment area of Mrica reservoirs, indicating the occurrence of land conversion. Elementary hydrological model, is predicted as an extrapolation tool that can help to understand the complexity of watershed management, including land conversion. Soil Water Assessment Tool (SWAT) is a physically based, deterministic, continuous, watershed-scale hydrologic models that was developed by the USDA Agricultural Research Service. SWAT was developed from numerous individual models within a period more than 30 years, and has been applied in several areas. The aim of this study was applying the SWAT on the upstream region of Mrica reservoirs. The method of the research was using the SWAT modeling procedure through a systems based on input output processes (IO). Output model was in the form of flow rate, validated by means of calibration and verification using statistical and graphical criteria on monthly scale. The results showed that their value of R2 = 0.61, NSE = 0.61, PBIAS = -0.61 % and MB = -0.25 for calibration, and R2 = 0.74, NSE = 0.73, PBIAS = -4.06 % and MB = -1.57for verification. The value of the statistical test showed that the model SWAT has good degree of precision and accuracy in watershed modeling. NSE values > 0.65 indicates that the SWAT model has an accuracy of very good degree. Several challenges in this watershed modelling are the availability and adequacy of data, the optimizationof parameters, time and computer resources. ABSTRAKIndeks Penutupan Lahan (IPL) produksi yang telah melebihi 80 % dari total luas kawasan Hulu Daerah Tangkapan Air (DTA) waduk Mrica, mengindikasikan telah terjadinya alih fungsi lahan. Model hidrologi elementer, dipandang sebagai alat ekstrapolasi yang dapat membantu untuk memahami kompleksitas pengelolaan kawasan Daerah Aliran Sungai (DAS), di antaranya alih fungsi lahan. Soil Water Assessment Tool (SWAT) adalah model hidrologi skala DAS berbasis fisik, deterministik, dan kontinyu yang dikembangkan oleh USDA (United States of Department of Agriculture) Agricultural Research Service. Model SWAT dikembangkan dari sejumlah model-model individu dalam periode lebih dari 30 tahun, dan telah diaplikasikan pada beragam wilayah, dalam rentang waktu yang cukup lebar. Penelitian ini bertujuan untuk mengaplikasikan model SWAT pada kawasan hulu DTA waduk Mrica. Metode yang digunakan yaitu menjalankan prosedur pemodelan SWAT melalui pendekatan sistem yaitu proses Input Output (IO). Luaran model berupa debit aliran, yang kemudian divalidasi dengan cara kalibrasi dan verifikasi menggunakan kriteria statistik dan grafis pada skala bulanan. Hasilnya menunjukkan bahwa nilai R2 = 0,61, NSE = 0,61, PBIAS = -0,61 % dan MB = -0,25 untuk kalibrasi, dan R2 = 0,74, NSE = 0,73, PBIAS = -4,6 % dan MB = -1,57 untuk verifikasi. Nilai uji statistik tersebut menunjukkan bahwa model SWAT mempunyai tingkat presisi dan akurasi yang baik dalam pemodelan DAS. Nilai NSE > 0,65 mengindikasikan bahwa model SWAT yang diaplikasikan mempunyai tingkat akurasi mencapai derajat sangat baik. Tantangan yang dihadapi dalam pemodelan DAS ini yaitu ketersediaan dan kecukupan data, optimasi parameter, waktu dan sumberdaya komputer.
Performansi Pendingin Termoelektrik Alat Transportasi Ikan Segar pada Berbagai Tegangan Tri Nugroho Widianto; Arif Rahman Hakim
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.955 KB) | DOI: 10.22146/agritech.16777

Abstract

Thermoelectric performance test of refrigerated fish container at various voltages was conducted. Performance test aims to determine temperature of heat pipe, heat sink, room container and electric current requirements of thermoelectric refriferator at various voltages. Thermoelectric refrigerator composed of two pieces peltier elements, aluminiums bracket, fan, heat sink and heat pipe. Thermoelectric refrigerator was placed at the top of fish container. Various voltages used were 8 V, 10 V, and 12 V. Parameters measured were the amount of electric current through the thermoelectric, temperature of heat sink, heat pipe and room container. Room container temperature could be reached on 12, 10 and 8 V were 14, 16 and 17 °C respectively. Heat sink temperature on 12 V was -0.1 °C and temperature on 8 and 10 V were 3-4°C. Heat pipe temperature on 12 and 10 V reached 30-31 °C, while temperature on 8 V was 27 °C. The electric current requirements on 12, 10 and 8 V were 6.3, 4.8 and 3.8 A with energy requirements of refrigerated fish container were 75, 48 and 30 watt respectively. The cooling capacity of peltier module on 12 V was 12.5 W, while the cooling capacity on 10 and 8 V were 10.5 W respectively.ABSTRAKUji performansi pendingin termolektrik alat transportasi ikan segar pada berbagai tegangan telah dilakukan. Uji performansi dilakukan untuk mengetahui suhu heat pipe, heat sink serta ruang peti insulasi serta kebutuhan listrik sistem pendingin pada berbagai tegangan. Sistem pendingin termoelektrik tersusun dari dua buah elemen peltier, bracket alumunium, fan, heat sink dan heat pipe. Pendingin termoelektrik dipasang di bagian atas peti insulasi. Uji performansi dilakukan pada tegangan 8, 10 dan 12 V. Parameter yang diukur adalah jumlah arus listrik yang melalui sistem pengingin, suhu heat sink, heat pipe dan suhu ruang peti insulasi. Suhu ruang peti insulasi yang dicapai pada tegangan 12, 10 dan 8 V berturut-turut sebesar 14, 16 dan 17 °C. Suhu heat sink yang dicapai pada tegangan 12 V sebesar -0,1 °C, sedangkan pada tegangan 8 dan 10 V tidak jauh berbeda yaitu antara 3-4 °C. Suhu heat pipe yang dicapai pada tegangan 12 dan 10 V tidak jauh berbeda yaitu sekitar 30-31 °C, sedangkan pada 8 V sebesar 27 °C. Kebutuhan arus listrik sistem pendingin pada tegangan 12, 10 dan 8 V sebesar 6,3; 4,8 dan 3,8 A dengan kebutuhan energi berturut-turut 75, 48 dan 30 Watt. Nilai cooling capacity elemen peltier pada tegangan 12 V sebesar 12,5 W, sedangkan pada tegangan 10 dan 8 V sebesar 10,5 W.
Reviewer Volume 36, Tahun 2016 Reviewer Volume 36, Tahun 2016
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.995 KB) | DOI: 10.22146/agritech.22431

Abstract

Abadi Jading, Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Universitas Negeri Papua,Jl. Gunung Salju, Amban, Manokwari, Papua Barat 98314Abdul Rahim, Fakultas Pertanian, Universitas Tadulako, Jl. Soekarno - Hatta Km. 9, Palu 94118Abdul Rohman, Bagian Kimia Farmasi, Fakultas Farmasi, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281Ade Krisna Nindyarani, Program Studi Magister Manajemen Agribisnis, Fakultas Pertanian, Universitas Gadjah Mada,Jl. Flora, Bulaksumur, Yogyakarta 55281Agnes Murdiati, Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Agung Prabowo, Balai Besar Pengembangan Mekanisasi Pertanian, Situgadung, Tromol Pos 2, Serpong 15310, Tangerang, BantenAmbar Rukmini, Fakultas Teknologi Pertanian, Universitas Widya Mataram, Ndalem Mangkubumen KT III/ 237, Yogyakarta 55132Amir Husni, Departemen Perikanan, Fakultas Pertanian Universitas Gadjah Mada. Jl. Flora, Gedung A4, Bulaksumur, Yogyakarta 55281Andriati Ningrum, Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Ansar, Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No. 62, MataramArifin Dwi Saputro, Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Asep Sapei, Departemen Teknik Sipil dan Lingkungan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga, Po Box 220, BogorAstuti Setyowati, Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu Buana, Jl. Wates Km. 10, Yogyakarta 55753Aswita Emmawati, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman, Jl. Pasir Balengkong, Kampus Gunung Kelua, Samarinda, Kalimantan Timur
Indeks Penulis Volume 36, Tahun 2016 Indeks Penulis Volume 36, Tahun 2016
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.037 KB) | DOI: 10.22146/agritech.22432

Abstract

Agustiningrum, D.A. 369Aini, N. 160Amri, M.N. 226Anandito, R.B.K. 23Andarwulan, N. 117Andini, S. 261Anggrahini, S. 48Anisum 64Aprilia, S. 416Apriyanto, M. 410Arahman, N. 416Arif, S.S. 89Ariyantoro, A.R. 1Astuti, M. 48Ayu, D.F. 117
Indeks Subjek Volume 36, Tahun 2016 Indeks Subjek Volume 36, Tahun 2016
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.377 KB) | DOI: 10.22146/agritech.22433

Abstract

ACEI activity 170Acetobacter aceti 411Acid 404Activation energy (Ea) 176Adsorbed carrier solid-state fermentation 254Agroindustry 206Allergy 450Amino-acid 56Amylograph 302Anaerobic digestion 80Analytical evaluation 308Anthocyanin 261Antibacterial 379Antioxidant 30, 137Antioxidant activity 261ARIMA model 475Ascorbic acid 270

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