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Rachma Wikandari
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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 38, No 3 (2018)" : 15 Documents clear
Effects of Different Weather Conditions and Addition of Mangosteen Peel Powder on Chemical Properties and Antioxidant Activity of Coconut Sap Pepita Haryanti; Supriyadi Supriyadi; Djagal Wiseso Marseno; Umar Santoso
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.704 KB) | DOI: 10.22146/agritech.29844

Abstract

Coconut sap is sweet, oyster-white and translucent liquid which can be obtained by tapping coconut flowers for 8  ̶  12 hours. Since it contains sugar with nearly neutral pH, coconut sap is highly susceptible to spontaneous fermentation. In order to maintain the quality of the sap during the tapping process, coconut farmers usually add preservative substances. The preservatives can be produced either naturally, such as mixtures of lime, mangosteen peel and sliced jackfruit wood, or synthetic one, such as sodium metabisulphite. The chemical properties of coconut sap might be affected by weather conditions during the tapping process. This research aimed to determine the effect of weather conditions during tapping process and variations of mangosteen peel powder concentration on the chemical properties and antioxidant activity of the coconut sap. The results showed that the optimum preservative concentration of mangosteen peel powder was 0.84 g/L of coconut sap which was tapped in sunny weather condition. This treatment yielded sap with chemical properties i.e. pH value of 6.7; total soluble solids of 16.2 °brix; water content of 85.62%; reducing sugar of 0.04 g/100 g; sucrose content of 13.64 g/100 g; total free amino acids of 0.1738 g/100 g; total phenolic of 323.23 mgGAE/100 g; and vitamin C of 26.06 mg/100 g. The antioxidant activity of this treatment was 34.39 % RSA evaluated by DPPH method, this value, was relatively similar to that of the addition of 0.28 and 0.56 g/L mangosteen peel powder. The coconut sugar produced had reducing sugar of 5.01 g/100 g; total sugar of 86.50 g/100 g; total phenolic content of 470 mgGAE/100 g; browning index of 16254 IU (ICUMSA); and antioxidant activity of 61.05% RSA.
Pengendalian Temperatur dan Kelembaban dalam Kumbung Jamur Tiram (Pleurotus sp) Secara Otomatis Berbasis Mikrokontroler Sri Waluyo; Ribut Eko Wahyono; Budianto Lanya; Mareli Telaumbanua
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.743 KB) | DOI: 10.22146/agritech.30068

Abstract

Oyster mushroom can grow properly at temperatures of 16–30 °C and relative humidity of 80–95%. Environment conditioning by spraying of water in mushroom house manually in the morning and evening as the temperature and humidity controling is less effective and highly bothersome. Using of technology can controlling temperature and humidity in a mushroom house automatically.  This research aims to design an automatic control system to control temperature and humidity in oyster mushroom house. Research is located at an altitude of 125 meters above sea level. Automatic control system with a setting point temperature of 25 – 30 °C and humidity of 80 – 95% was tested at mushroom house with dimensions of 4 × 2 × 2 m with a capacity of 600 baglog mushrooms.  The results show that the performance of daily temperature and humidity without control is respectively 24.10 to 35.19 °C and 64.28 to 99.90%. While the temperature and humidity with the control system are 25.10 to 30.09 °C and 80.84 to 99.90%, respectively.
Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor Uswatun Hasanah; Haqqifizta Ratihwulan; Lilis Nuraida
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (800.382 KB) | DOI: 10.22146/agritech.30935

Abstract

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.
Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat U Ulyarti; L Lavlinesia; N Nuzula; N Nazarudin
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.30965

Abstract

The aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening agent for tomato sauce. This research was carried out in 2 stages: starch extraction followed by determination of its physical and functional properties and production of tomato sauce using completely randomized design with 5 levels of starch concentration and 4 replications. The levels were 0, 1, 2, 3 and 4% which was calculated from tomato pulps. Functional properties of yellow greater yam’s starch showed the capability as thickening agent but had quite high setback value.  The result showed that the concentration of yellow greater yam’s starch significantly affect viscosity and syneresis (p <0 .01) and a* value (p < 0.05) but did not affect water content, total soluble solid, L* and b* of the tomato sauce.  Although creates an obvious color difference (ΔE>3), the concentration of 2% yellow greater yam’s starch is proposed to be used as thickening agent in tomato sauce producing tomato sauce without syneresis during a week of storage, viscosity 4.85 Poise, total soluble solid 44.8 obrix, L* 50.75, a* 50.75, b* 51.30 and overal acceptance “rather like” to “like”.
Pengaruh Pasang Surut terhadap Pengendapan Lumpur di Lahan Sawah Rawa Kawasan Sungai Barito Kalimantan Selatan M Mawardi; Putu Sudira; Bambang Hendro Sunarminto; Totok Gunawan; Benito Hadi Purwanto
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (749.36 KB) | DOI: 10.22146/agritech.33863

Abstract

Swamp land has a great potential to be developed as a paddy field area. However it has many constraints such as-phyrite (FeS2) at the depth of 30–60 cm and lack of soil nutrition. On the other hand, supply of marine clay from the sea which contains a lot of smektit clay mineral can be used to netralize this condition. Mud clay is very important for the development of rice root because it contains much nutrition and to enlarge the top of soil reducing the oxidation of phyrite. This study was conducted from January 2016 to June 2017 in swamp land area of Barito River of South Kalimantan. Data was collected by measuring the difference between maximum and minimum sea tide (tidal amplitude) and the deposition of mud clay. The results indicated that the distribution of mud clay deposit vary depends on the geography and the tidal amplitude of the zone. Zone VII has higher concenration of mud clay than the other one. The distribution pattern of mud clay deposit follows the parabola type, verticaly and horizontaly type, as well. Increasing of mud clay at all of the zone areas are not significantly effected by the daily tidal amplitude, only depends on climate condition/the season change.

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