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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 38, No 4 (2018)" : 18 Documents clear

Pengaruh Fortifikasi Vitamin A dan Zat Besi Terenkapsulasi pada Tepung Ubi Kayu dan Aplikasinya pada Pembuatan Flakes Windi Asterini; Sugiyono Sugiyono; Hoerudin Hoerudin; Endang Prangdimurti
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fortification is one of the promising techniques for decreasing micronutrient deficiency problem, particularly in vitamin A and iron cases. This research aimed to investigate the effect of encapsulated vitamin A and iron fortification on cassava flour and its application on flakes product. Cassava flour was fortified with 5.6 mg/kg of encapsulated vitamin A (retinyl palmitate) for a single treatment, and also combined with 31 mg/kg of encapsulated iron (FeSO4.7H20). Non-fortified cassava flour was used as control. Results showed no significant differences in water content (10.09±0.24 – 10.71±1.76) and the cassava flour’s whiteness degree (98.11±0.13 – 98.85±0.12) for each treatment (p> 0.05). However, with iron levels of (7.42±0.09 – 28.20±0.96) and vitamin A of (<0.50±0.00 – 7.19±1.45), the cassava flour was significantly different (p<0.05). An application of fortified cassava flour fortified in flakes product resulted no significant difference in vitamin A amount (13.23±4.24 – 14.66±0.97) and color product (28.29±0.62 – 30.08±0.97) (p>0.05). Furthermore, level of iron and vitamin A in flakes was increased, positively correlated with fortificant concentration. Fortification with combined treatment (vitamin A and iron) reduced bioaccessibility of vitamin A (51.24±1.32), but significantly improved bioaccessibility of iron (77.69±1.45). Based on organoleptic test, all fortified flakes were acceptable ±5 (rather preferred) to be consumed.

Analisis Kerentanan Sistem Irigasi dengan Indeks Kelentingan di Daerah Irigasi Wilayah Daerah Aliran Sungai Brantas Wahyuni Setyo Lestari; Didik Suprayogo; Sugeng Prijono
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of study was to explore the vulnerability of an irrigation system due to climate change by using a resilience index in irrigation areas (D.I.) of Brantas watershed (Molek, Jatikulon, Menturus, and Konto). There were eighty-two water-user farmers’ associations (HIPPA), sixty eight of them were selected as survey targets. The Duckstein and Plate formula was applied to calculate the resilience index of an irrigation area, while the multinomial regression was used to identify the dominant factors of resilience index. This study proved that Molek, Jatikulon, Menturus and Konto irrigation areas (D.I.) were impacted by climate change with different scales of resilience. The resilience index was 100% for Molek Irrigation area, 80% for Jatikulon irrigation area, 50% for Menturus irrigation area, and 33% for Konto irrigation area. Climate change was predicted to cause a decrease of harvested area, in such a way that in the condition of El Niño around 48% in Konto Irrigation Area, 34% in the Menturus Irrigation Area, 28% at the Jatikulon Irrigation Area, and 15% in the Molek Irrigation areas. Nevertheless, in the La-Nina condition, there was no increase of harvested area in the entire irrigation area studied, even, there was a 28% decrease of harvested area in Konto irrigation area, and 6% in Menturus irrigation area. The most powerful threat toward an irrigation system’s sustainability was the environment, followed by physical, social, and economic aspects respectively. The results of this study implicate to the improvement of irrigation management policy, namely to the operational pattern of irrigation system, which uses a resilience index (Ik) as basic measure of irrigation system management out of the K-factor.

Pengembangan Produk Susu yang Mengandung Kalsium, Inulin, dan Teripang sebagai Susu Kaya Prebiotik dan Kolagen Almira Nadia; Mirza Hapsari Sakti Titis Penggalih; Emy Huriyati
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One of the health problems that happens in elderly is osteoporosis. Its prevalence in Indonesia reached 19.7%. Nutrition is one of the important parts of osteoporosis treatment. Sufficient calcium intake impacts on high bone density. Many factors affect calcium absorption. Inulin is a prebiotic that helps increase calcium absorption. Bone composition is one of the important factors. Collagen is a bone component besides calcium and phosphate, which improves fracture resistance. The research aims to determine the organoleptic and physicochemical properties of a dairy product named "Kalipang". This research is an observational analytic study done in three stages. The first stage is a dairy product "Kalipang" formulation consisting of four formulas. The second is the organoleptic test of “Kalipang” including test against color, aroma, flavor, texture, and solubility and the last step is physicochemical properties test of products which covers the analysis of total sugar, reducing sugar, sucrose, protein, fat, water, ash, calcium, inulin, and pH. The result showed that from the aspect of flavor and overall, panelists prefer formula 2 than the other formulas. Based on the color, aroma, and texture, panelists prefer formula 4 than the others. Nutritional content test results showed that formula 1 has the highest level of total sugar, water, and inulin. Formula 2 has the highest level of reducing sugar, fat, and sucrose. Formula 4 has the highest level of protein, ash, and calcium. Formula 4 meets the organoleptic acceptance and has a better nutritional content than the others.

Pengaruh Ozonisasi terhadap Kekerasan, Kadar Air, Vitamin C, dan Total Mikroorganisme pada Belimbing (Averrhoa carambola) Selama Penyimpanan Imas Siti Setiasih; Tita Rialita; Debby Moody Sumanti; In In Hanidah; Gemma Zulhaida
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starfruit is a non-climacteric fruit which are perishable after harvesting and during storage. One of compounds that can be used to maintain starfruit quality is the use of ozone water. This study was conducted to compare the characteristics of starfruit without ozonation and after ozonation using TIP-01 ozonizer during storage time in the room temperature (25±2ºC). The method used was the experimental method and then analyzed using a correlations-regressions analysis. The study used 2 treatments which were starfruit without ozonation and with ozonation (immersion in ozon water), the star fruits were packed by using a cling wrap with Styrofoam as the base. The results showed that starfruits from both treatments had changes in water content, vitamin C, and firmness (decreased). Ozone treatment with a concentration of 1.1 ppm was only able to inhibit the growth of microorganisms by 0.34 log CFU/g. Starfruits’ intact ozonation results in higher vitamin C content at 31.9680 mg/100g of material at the end of storage.

Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim Herlina Herlina; Miftahul Choiron; Bambang Herry Purnomo; Maharlika Pemuda Bhakti Nagara; Nita Kuswardhani
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung glukomanan dari umbi gembili terhadap karakteristik fisik, sensoris, dan memperoleh konsentrasi tepung glukomanan yang tepat pada pembuatan es krim sehingga dihasilkan es krim dengan sifat baik dan disukai panelis. Penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal, yaitu variasi rasio tepung glukomanan dari umbi gembili (0%, 0,1%, 0,2%, 0,3%, dan 0,4%) dengan tiga kali ulangan pada masing-masing perlakuan. Hasil analisis menunjukkan bahwa penambahan tepung glukomanan dari umbi gembili pada berbagai konsentrasi berpengaruh nyata terhadap kecerahan warna (lightness (L)), tekstur, overrun, kecepatan meleleh es krim, serta sifat sensoris es krim yang terdiri dari warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Perlakuan terbaik es krim terdapat pada perlakuan penambahan tepung glukomanan 0,3% dengan rata-rata nilai efektivitas yaitu 0,80. Kata kunci: Umbi gembili, tepung glukomanan, es krim

Identifikasi Logam Berat dalam Biji Jagung Manis dan Kedelai pada Transisi Sistem Pertanian Organik Sapto Priyadi; Soelistijono Soelistijono; Setie Harieni; Kusriani Prasetyowati
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Heavy metal contaminants in land agriculture are environmental problems, and they affect food safety, so there is a need for the research of Pb, Cd and Cu decrease absorption by plants using organic chelating agent, i.e. substance of humus (humic and fulvic acid) in the manure. The research was done with a completely block design, in Gagaksipat, Ngemplak, Boyolali; heavy metal analysis in manure, land and seeds used an atomic absorption spectrophotometer-flame (AAS Jena Contr AA 300, Germany). It was aimed to identify contaminants of Pb, Cd, and Cu in sweet corn and soybean seeds. The research treatments were doses of cow manure: 15, 20, 25, 30, 35, 40, 45 and 50 kg per hectare. The results showed that the enrichment coefficient (EC) of Pb and Cu in sweet corn seeds had low accumulator plants categories; the EC of plumbum in soybean seeds had low accumulator plants categories, whereas the EC of copper soybean seeds had moderate accumulator plants categories; and the EC of cadmium in the sweet corn and soybeans seeds was undetectable. Exposures of Pb and Cd in corn sweet and soybean seeds were undetectable, while exposures of Cu in sweet corn and soybean seeds were 2.03 and 12.39 ppm, respectively. Contamination of Pb, Cd and Cu exposures in land after sweet corn harvested were 30.99; undetectable and 60.58 ppm, respectively. While Pb, Cd and Cu residues in land after soybean harvested were 33.24; undetectable and 56.26 ppm, respectively.

Effect of organic fertilizers on nutrients content and essential oil composition of savory (Satureja hortensis L.) Behrooz Esmaielpour; Mahdi Rahmanian; Surur Khorramdel; Hojjat Gharavi
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Application of organic fertilizers in the production of plants is aimed to eliminate or substantially reduce the use of chemical inputs and improve the growth and quality of plants. For instance, in present study, the effect of vermicompost and spent mushroom compost application on nutritional status and essential oil components of summer Savory (Saturejahortensis L.) was investigated. This experiment was conducted in the research greenhouse of Faculty of Agriculture at Mohaghegh Ardabili University using a layout of completely randomized design with five replications on Savory in 2014. Experimental treatments included different substrates that contained vermicompost, washed and unwashed spent mushroom compost in five levels (10, 20, 30, 40 and 50 Percent v/v). After flowering, the plants were harvested and parameters such as leaf area, leaf and plant dry weight, chlorophyll index of leaf and N, P, K, and Ca content and essential oil component of plants were measured. The results showed that the effect of organic substrates on macronutrient content and savory’s growth parameters was significant. The highest Nitrogen content (6.3%) and Phosphorus (0.98%) in savory shoot was obtained in a substrate supplemented with 40% vermicompost. Plants grown in the media containing 30% of vermicompost and 50% of washed spent mushroom compost (SMC) have higher potassium (3.19%) and calcium (2.48%) content, respectively. The lowest nitrogen, phosphorus and potassium content in the aerial part was obtained in the control treatment. Moreover, application of organic fertilizers significantly affected on savory’s essential oil percentage and compounds composition. The highest and lowest essential oil contents were obtained in plants in substrates containing 30 % of vermicompost and unwashed spent mushroom compost respectively. The main components of essential oil were carvacrol and gamma-trepenine. The highest level of carvacrol (62.10) and gamma-trepenine (32.05) were obtained in plants in substrates containing 40 and 20% of washed spent mushroom respectively.

Karakteristik Komponen Gizi, Antioksidan, dan Respon Organoleptik Bubur Jagung Tradisional Gorontalo dengan Ekstrak Daun Kersen (Muntingia calabura L.) Lisna Ahmad; Suryani Une; Yoyanda Bait
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Traditional food products are no longer attractive to the public, so it needs innovation to ensure that the products have a functional value. The aim of this research is to produce fortified cornmeal with kersen (Muntingia calabura L.) leaf extract which has high antioxidant activity and consumer demand of organoleptics. This research used a completely randomized design with single factor at 6 treatment levels, soaking grits of corn on cherry extract with 0%; 10%; 20%; 30%; 40%; and 50% concentrations. The results of nutrient analysis showed that protein contents ranged from 7.59% – 8.93%; fat 0.53%–0.96%; ash content 0.05%–0.12%; water content 11.6%–13.37%; and carbohydrate 77.24%–78.91%. The result of antioxidant activity showed that the higher concentration of kersen leaf extract added the higher also the antioxidant activity of fortified cornmeal, between 11.85–36.17%. Based on panelists’ organoleptic test, most gave neutral response to like slightly for color, texture, aroma and overall grits, while for the panelists, while for taste they gave dislike slightly response.

Desain Sensor Suhu dan Kelengasan Tanah untuk Sistem Kendali Budidaya Tanaman Cabai (Capsicum annuum L.) Sugeng Triyono; Mareli Telaumbanua; Yessi Mulyani; Titin Yulianti; Muhammad Amin; Agus Haryanto
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cultivation crop is influenced by soil, water, climate, and crop properties. Air temperature is one of climate parameters which is considered for plant growing. Soil moisture represents soil and water factors and it generally plays an important role in crop cultivation. A crop requires soil moisture and air temperature for an optimum growth. a control system is proposed to create an optimum air temperature and soil moisture to support plant growth. The aim of this study was to design a precision measurement instrument, a control system that is able to control microclimate (air temperature and soil moisture) for optimal growth of chili (Capsicum annuum L.) crops. A design of environmental control was applied by using sensors for air temperature and soil moisture. Microcontrollers were connected to sensors with the water pump actuator and the irrigation pump through a relay module and a TIP122 transistor. The accuracy of DHT 22 temperature sensors and soil moisture sensors were calculated based on the approximate coefficient of determination, and the total errors of each sensor. The actuator performance in this design included the response rates and the duration of the working time. The performance tests were conducted 3 times without using chili plants. The coefficient of determination (R²) of temperature sensor 1, temperature sensor 2 and temperature sensor 3 were 0.999, 0.999, and 0.999, respectively. The total errors of the three sensors were -0.071 ºC, -0.085 ºC, and 0.014ºC, respectively. The coefficient of determination (R ²) of the soil moisture sensor 1, the soil moisture sensor 2, and the soil moisture sensor were 0.888, 0.8401, and 0.8963, respectively. The mean total errors for these three types of ranging sensors were -0.2204%, -0.0952% and -2.8049%, respectively.

Pembuatan Margarin dan Baking Shortening Berbasis Minyak Sawit Merah dan Aplikasinya dalam Produk Bakery Hasrul Abdi Hasibuan; Ananta Akram; Pratiwi Putri; Bella Triana Rangkuti; Ennisa Cita Mentari
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Red palm oil (RPO) is a palm oil product that still retains carotene (pro vitamin A) in high contents. Diversification of RPO in food products should be developed to enhance consumers’ nutrition. This research was conducted to make margarine and baking shortening based on RPO and its application in baking products. The RPO used was neutralized crude palm oil (CPO) (RPO NPO) and from fresh fruit bunches (RPO FFB). Margarine was made into 2 types namely grade A (RPO 100%) and grade B (RPO: refined bleached deodorized palm oil (RBDPO) 50:50) and baking shortening also 2 types namely grade A (RPO: refined bleached deodorized palm stearin (RBDPS): refined bleached deodorized palm kernel oil (RBDPKO) 70:15:15) and grade B (RPO: RBBDPO (50:50): RBDPS : RBDPKO 70:15:15). Bakery products were made into 3 types of sweet bread, donuts and rolls cake. The margarine and baking shortening that obtained have high carotene, the peroxide value fulfills the standard of <10 mgeq/kg but high free fatty acid (FFA) about 0.1-0.3%, that is caused by RPO have high FFA. The sweet breads, donuts and rolls cake using RPO-based margarine and baking shortening have moisture content, fat content, FFA content, peroxide value and volume expansion (except donuts and rolls cake) similar to commercial products, but the carotene content was higher. Preference for color, aroma, texture and flavor of sweet breads, donuts and rolls cake using RPO : RBDPO (50:50) were quite high from RPO 100%, but lower compared to commercial products, relatively. Therefore, mixing of RPO and RBDPO can be an alternative in improving nutrition of bread products.

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Rachma Wikandari

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rachma_wikandari@mail.ugm.ac.id

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+6285712601130

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agritech@ugm.ac.id

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

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Daerah istimewa yogyakarta

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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

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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