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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 37, No 4 (2017)" : 18 Documents clear

Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak dari Buah Merah (Pandanus conoideus L) Ferdiansyah Ferdiansyah; Heriyanto Heriyanto; Christofora Hanny Wijaya; Leenawaty Limantara
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The utilization of carotenoid rich red fruit oil for food product development is still limited due to has low solubility in aqueous phase and unstable. Nanoencapsulation was proposed to improve the solubility as well as to retain the stability. This study aimed to determine the capability of nanoencapsulation process in maintaining the stability of carotenoid towards heat and light treatments and to estimate the shelf life of the encapsulant. Ionic gelation method was applied in the nanoencapsulation process using chitosan as a coating agent. Total carotenoid was calculated using Gross equation, while the estimation of shelf life of the product was predicted using Arrhenius model. Particle size of the best nanoencapsulation sample was 70.48 nm with a polydisperse index of 0.02 and zeta potential of 14.80 mV. These physical properties of nanoencapsulant agreed with the results of morphological measurement by TEM. The stability of carotenoid pigment in nanoencapsulant throughout several treatments, such as light (1700 lux, 12 hours), blanching (80 °C, 30 minutes), pasteurization (90 °C, 20 minutes), and sterilization (121 °C, 5 minutes) was higher compared to the stability of emulsion without treatment. The decreasing of total carotenoid in nanoencapsulant for each treatment was 6.92%; 13.51%; 17.77%; and 20.49%, while the reduction in emulsion was 26.33%; 45.25%; 54.46%; and 65.74%, respectively. Nanoencapsulation sample at room temperature (25 °C) has a shelf life of 5.2 months which was longer than the emulsion sample (0.5 months). Nanoencapsulation showed better protection on the stability of carotenoid pigment and increased the shelf life of red fruit oil. ABSTRAKPemanfaatan minyak buah merah yang kaya akan pigmen karotenoid pada produk pangan masih terbatas karena sifatnya kurang larut dalam fase air dan memiliki stabilitas yang rendah. Nanoenkapsulasi diharapkan dapat memperbaiki kelarutan dalam air dan mempertahankan stabilitasnya. Penelitian ini bertujuan untuk mempelajari pengaruh proses nanoenkapsulasi dalam mempertahankan stabilitas pigmen karotenoid minyak buah merah dari pengaruh perlakuan panas dan cahaya, serta memperkirakan umur simpan nanoenkapsulat. Proses nanoenkapsulasi menggunakan metode gelasi dengan kitosan sebagai bahan enkapsulat. Total karotenoid diukur menggunakan persamaan Gross, dan prediksi umur simpan menggunakan model Arrhenius. Ukuran partikel nanoenkapsulasi terbaik mencapai 70,48 nm dengan polidispersi indeks 0,02 dan zeta potensial 14,80 mV. Kriteria fisik nanoenkapsulasi ini didukung oleh hasil pengukuran morfologi menggunakan TEM. Stabilitas pigmen karotenoid pada nanoenkapsulasi dengan perlakuan cahaya (1700 lux, 12 jam), blansir (80 °C, 30 menit), pasteurisasi (90 °C, 20 menit), dan sterilisasi (121 °C, 5 menit) lebih baik dibandingkan emulsi tanpa perlakuan dengan penurunan total karotenoid masing-masing perlakuan sebesar 6,92%; 13,51%; 17,77%; dan 20,49% pada nanoenkapsulasi, sedangkan pada emulsi mencapai 26,33%; 45,25%; 54,46%; dan 65,74%. Sampel nanoenkapsulasi pada suhu ruang (25 °C) memiliki umur simpan 5,2 bulan lebih lama dibandingkan sampel emulsi yang hanya mencapai 0,5 bulan. Metode nanoenkapsulasi dapat mempertahankan stabilitas pigmen karotenoid dan meningkatkan umur simpan minyak buah merah.

Sifat Fisik dan Kimia Madu dari Nektar Pohon Karet di Kabupaten Bangka Tengah, Indonesia Evahelda Evahelda; Filli Pratama; Budi Santoso
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to determine physical and chemical characteristics of nectar honey from rubber tree flowers including colour, pH, water content, hidroksimetil-furaldehid (HMF), total sugars, antibacterial, and antioxidant activities. Honey was obtained from Kalung protected forest in Namang village, Central Bangka Regency. Results showed that the initial characteristics of honey were L* 27.07 ± 0.31; a* 1.17 ± 0.15; b* 1.17 ± 0.12. The pH value was 3.92 ± 0.01, water content 24.25 ± 1.49%, HMF 0 mg/kg, total sugars 74.77 ± 0.15%. This honey had low antioxidant activity at the IC50 level of 1.71 mg/mL, and its clear zone diameters against both Eschericia coli and Staphylococcus aureus were 1.50 mm and 2.25 mm, respectively.ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia madu dari nektar pohon karet, meliputi warna, pH, kadar air, hidroksimetilfurfural (HMF), kadar gula total, aktivitas antibakteri, dan antioksidan. Sampel madu diambil secara purposive sampling (sengaja) dari hutan lindung Kalung, Desa Namang, Kabupaten Bangka Tengah. Hasil penelitian menunjukkan bahwa karakteristik warna madu adalah L* 27,07+0,31; a*1,17 ± 0,15; b* 1,17 ± 0,12. Nilai pH 3,92 ± 0,01, kadar air 24,25 ± 1,49%, kadar HMF 0 mg/kg, kadar gula total 74,77 ± 0,15%. Madu ini memiliki aktivitas antioksidan rendah dengan nilai IC50 sebesar 1,71 mg/mL dan memiliki sifat antibakteri terhadap Eschericia coli dan Staphylococcus aureus dengan diameter zona bening berturut turut sebesar 1,50 mm dan 2,25 mm.....

Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf Zulafa Noor; Muhammad Nur Cahyanto; Retno Indrati; Sardjono Sardjono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to select the best isolates of Lactobacillus plantarum from 6 (six) of local isolates obtained from culture collections isolated from traditional foods. Selection of isolates was based on the growth rate, the number of cells, changes in pH and lactic acid production during cell growth on the MRS-broth at 37 °C for 24 hours. The results showed that the growth rate of each isolate varied, as measured by the length of the log phase, ranging from 8-20 h. It showed that some isolates quite fast towards a stationary phase and some quite slow. The number of cell ranged from 8.81 to 9.74 log CFU/mL, while the pH at the beginning of cell growth from 5.2 to 5.8, and at the end of growth from 3.4 to 3.7. Lactic acid production by the end of the growth (24 h) is 0.76 to 0.98%. The results showed isolate of L. plantarum UA3 was best having the fastest growth rate (8 h of log phase), the highest cell number (9.74 log CFU/mL), and the highest lactic acid produced (0.92 %) for 14 h incubation on MRS-broth at 37 °C. Application of selected isolate of L. plantarum UA3 on solid substrate fermentation using media grated cassava yield in 0.92% lactic acid after fermentation for 60 h, with a cell number of 9.54 log CFU/mL. ABSTRAKPenelitian ini bertujuan untuk memilih isolat Lactobacillus plantarum terbaik dari 6 (enam) macam isolat lokal yang diperoleh dari koleksi kultur yang berasal dari makanan tradisional. Pemilihan isolat didasarkan pada kecepatan pertumbuhan, jumlah sel, perubahan pH dan produksi asam laktat selama pertumbuhan pada media MRS-broth pada suhu 37 °C selama 24 jam. Hasil penelitian menunjukkan bahwa kecepatan pertumbuhan setiap isolat bervariasi, yang diukur dari lamanya fase log, yaitu berkisar antara 8–20 jam. Ini memperlihatkan bahwa beberapa isolat cukup cepat menuju fase stasioner dan beberapa lagi cukup lambat. Jumlah sel berkisar antara 8,81–9,74 log CFU/mL, sedangkan pH pada awal pertumbuhan sekitar 5,2–5,8, dan pada akhir pertumbuhan 3,4–3,7. Produksi asam laktat pada akhir pertumbuhan (24 jam) adalah 0,76–0,98%. Dari hasil tersebut isolat L. plantarum UA3 merupakan isolat terbaik dengan fase pertumbuhan log yang tercepat (8 jam), jumlah sel tertinggi (9,74 log CFU/mL), dan menghasilkan asam laktat paling tinggi (0,92%) pada inkubasi selama 14 jam dalam media MRS-broth suhu 37 °C. Aplikasi dari isolat terpilih L.plantarum UA3 dalam fermentasi substrat padat menggunakan media kasava parut menghasilkan asam laktat sebesar 0,92% setelah fermentasi selama 60 jam, dengan jumlah sel 9,54 logCFU/mL.

Pengaruh Penambahan Asam Galat Sebagai Kopigmen Antosianin Murbei Hitam (Morus nigra L.) terhadap Stabilitas Termal Yoko Putra Nusantara; Lydia Ninan Lestario; Yohanes Martono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purposes of this research were to determine the effect of copigmentation of mulberry anthocyanin with gallic acid towards thermal and to determine the optimal molar ratio of anthocyanin: gallic acid to stabilize the mulberry anthocyanin. The variation of treatments on this research were molar ratio of mulbery anthocyanin: gallic acid: 1:0; 1:25; 1:50; 1:75; 1:100 which were heated at 60 °C, 70 °C, 80 °C, and 90 °C. After heated, the colour intensity were measured every 45 minutes at 60 °C, 30 minutes at 70 °C, 30 minutes at 80 °C, and 20 minutes at 90 °C. The measurement was conducted on wavelength 512 nm for uncopigmented anthocyanin and 514 nm for copigmented anthocyanin using Spectrophotometer UV-VIS. The result showed that copigmentation could increase the thermal stability of mulberry anthocyanin. Copigmentation could increase the activation energy and half life. The optimal molar ratio of anthocyanin: copigment was 1:75, while the energy of activation was 65.20 kJ/mole. ABSTRAKTujuan penelitian ini adalah untuk menentukan efek kopigmentasi antosianin murbei dengan asam galat terhadap panas dan menentukan rasio molar antosianin: asam galat yang optimal untuk menstabilkan antosianin murbei. Variasi perlakuan penelitian ini adalah rasio molar antosianin: asam galat: 1:0; 1:25; 1:50; 1:75; 1:100 yang dipanaskan pada suhu 60 °C, 70 °C, 80 °C, dan 90 °C. Setelah pemanasan selesai, dilakukan pengukuran intensitas warna setiap 45 menit pada suhu 60 °C, 30 menit pada suhu 70 °C, 30 menit pada suhu 80 °C, dan 20 menit pada suhu 90 °C. Pengukuran dilakukan pada panjang gelombang 512 nm pada antosianin yang tidak terkopigmentasi dan 514 nm pada antosianin yang terkopigmentasi dengan menggunakan Spektrofotometer UV-VIS. Hasil penelitian menunjukkan bahwa kopigmentasi meningkatkan stabilitas antosianin murbei terhadap panas. Kopigmentasi dapat meningkatkan energi aktivasi dan waktu paruh. Rasio molar optimal antosianin:asam galat adalah 1:75 dengan energi aktivasi sebesar 65,20 kJ/mol.

Penentuan Saluran Pemasaran terhadap Tingkat Harga pada Rantai Pasok Kedelai (Glycine maxL.) Merr.) di Kabupaten Grobogan Provinsi Jawa Tengah Novita Erma Kristanti; Iqbal Saimima Almuntaha
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to measure price elasticity of demand soybean with the activity of supply and demand; measuring the concentration ratio (Cr) on a tier that has soybean activities trade system and provides review of marketing channels are considered the most efficient with effective demand in related supply chain. The method of data collection with the technique of convenience sampling and snowball sampling. Methods of sampling was done through indepth interview in supply chain. By calculating its price transmission elasticity on the soybean marketing channels, the ratio of concentration in tier collectors and traders. The result of the calculation of the price transmission elasticity values obtained the highest value on channel 4 with the marketing value 2,509. The average ratio of the concentration of the middleman 0,8501, and tier 0,94554 merchant. So these values indicate that the most efficient marketing channel with an effective demand is marketing channel 4 is composed of farmers, farmers group, and tofu/tempeh industries. AbstrakPenelitian ini bertujuan untuk melakukan penentuan perilaku pasar terhadap tingkat harga kedelai di wilayah Grobogan. Dalam penentuan perilaku pasar tersebut perlu diketahui nilai tingkat harga dengan perhitungan elastisitas permintaan terkait harga dengan aktivitas supply dan demand kedelai; mengukur nilai konsentrasi rasio (Kr) pada tier yang memiliki aktivitas tata niaga kedelai yang paling sering; dan memberikan ulasan saluran pemasaran yang dinilai paling efisien dengan permintaan yang efektif terkait rantai pasok. Metode pengumpulan data dilakukan dengan teknik convinience sampling dan snowball sampling melalui indepth interview kepada pelaku rantai pasok (supply chain) dan dinas terkait. Dengan menghitung nilai elastisitas transmisi harga (Et) pada saluran pemasaran kedelai, rasio konsentrasi pada tier pengepul dan pedagang, nilai elastisitas transmisi harga diperoleh nilai tertinggi pada saluran pemasaran 4 dengan nilai 2,509. Konsentrasi rasio rata-rata pengepul 0,8501, dan tier pedagang 0,94554. Nilai tersebut menunjukkan bahwa perilaku pasar yang paling efektif menggunakan saluran pemasaran yang paling efisien dengan permintaan yang efektif yaitu saluran pemasaran 4 yang terdiri dari petani, kelompok tani, dan pengrajin tahu/tempe.

Reviewer Volume 37, Tahun 2017 Volume 37 Tahun 2017
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indeks Penulis Volume 37, Tahun 2017 Volume 37 Tahun 2017
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indeks Subjek Volume 37, Tahun 2017 Volume 37 Tahun 2017
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Rachma Wikandari

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Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rachma Wikandari

Contact Email rachma_wikandari@mail.ugm.ac.id

Phone +6285712601130

Journal Mail Official agritech@ugm.ac.id

Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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