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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 10 Documents

Search results for , issue "Vol 41, No 2 (2021)" : 10 Documents clear

Mitigasi Risiko pada Industri Pengalengan Gudeg Arsyad Sumantika; Adi Djoko Guritno; Nafis Khuriyati
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Analisis Ergonomika Penggunaan Mini Rice Combine Harvester Rachmat Suyisto; Bambang Purwantana; Guntarti Tatik Mulyati
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mini rice combine harvester adalah mesin pemanen padi yang saat ini banyak dioperasikan di lahan sawah. Penelitian ini bertujuan untuk mengetahui ergonomika mesin mini rice combine harvester dalam pemanenan padi di lahan sawah berukuran sempit. Pengujian ergonomika dilakukan berdasarkan karakteristik mekanis mesin dan karakteristik fisiologi operator. Karakteristik mesin diukur dari getaran mesin, polusi suara serta polusi debu yang dihasilkan. Karakteristik fisiologi operator diukur dari beban kerja yang digambarkan dengan perubahan denyut jantung kerja, suhu tubuh, kesakitan pada anggota tubuh yang dirasakan operator. Hasil penelitian menunjukkan bahwa harvester yang diuji mempunyai getaran mesin sebesar 14,2 m/dt2, kebisingan 92,4 dB, melebihi ambang batas kesehatan yaitu sebesar 6 m/dt2 dan 80 dB. Disarankan operasional mesin dilakukan secara bergantian operator dengan periode untuk setiap operator tidak lebih dari 1 jam. Debu yang dihasilkan menurut ISO 14644-1 termasuk kelas 6 atau bersih dan tidak membahayakan operator. Beban kerja berdasarkan pengukuran denyut jantung operator adalah sangat ringan - sedang. Hasil analisis kesakitan akibat kerja menunjukkan 14% anggotatubuh terasa sedikit sakit dan 3,3% anggota tubuh sangat sakit. Secara umum disimpulkan bahwa untuk dapat memenuhi kelayakan dari aspek ergonomi perlu dilakukan upaya perbaikan disain untuk menurunkan getaran dan kebisingan mesin.

Karakterisasi Ekstrak Kurkumin dari Kunyit Putih (Kaemferia rotunda L.) dan Kunyit Kuning (Curcuma domestica Val.) Nura Malahayati; Tri Wardhani Widowati; Anita Febrianti
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to identify the chemical characteristics of white and yellow turmeric powder, and to investigate the influence of both types with three different solvents on yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity of curcumin crude extract. The curcumin extraction was performed by maceration using N-hexane, ethyl acetate, and ethanol solvents. The results showed that the proximate analysis excluding carbohydrate content of white turmeric powder were lower compared to the yellow type. Curcumin crude extract of white turmeric powder had lower yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity compared to yellow turmeric extract. Moreover, turmeric extracted with ethyl acetate had higher total phenolic, curcuminoid, antioxidant, and antibacterial activity compared to turmeric extracted using N-hexane and ethanol. Based on the highest total phenolic (193.26 mg GAE/kg) and curcuminoid content (8.13 mg/L), the best treatment was yellow turmeric extract using ethyl acetate solvent. This treatment had the lowest IC50 (63.38 μg/ mL), and the highest clear zone size of S. aureus (6.59 mm) and E. coli (6.29 mm) at concentration of 2000 ppm.

Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten Herlina Herlina; Nita Kuswardhani; Ahmad Nafi'; Muhammad Syaiful Adzim
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aims to examine the effect of percentage substitute of yellow sweet potato (Ipomoea batatas L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet potato in instant tiwul with high β-carotene content and favored by panelists. The completely randomized design (CRD) method was used with a single factor, namely the percentage substitution of yellow sweet potato (0, 10, 20, 30, 40, and 50%). Each treatment was repeated 3 (three) times while the data obtained were analyzed using the analysis of variance (ANOVA). In addition, when significant differences exist between treatments (α ≤ 0,05), the Duncan new multiple range test (DNMRT) is used, organoleptic data were analyzed using the chi-square test (α ≤ 0.05), meanwhile, to determine the best treatment, an effectiveness test was performed. The results showed that the percentage substitution of yellow sweet potato significantly affected the water content, total β-carotene content, rehydration and swelling power, bulk density, panelists’ preference for color, aroma, taste, texture, elasticity and overall. Based on the effectiveness test, the best percentage substitution of yellow sweet potato in instant tiwul production was P3 treatment (yellow sweet potato substitution by 30%), which has a total β-carotene content of 0.336 mg/100 g, panelists’ preference for color, aroma, taste, texture, suppleness, and overall of 28, 32,40, 32, 36, and 32% respectively.

Strategi Perbaikan Makanan Khas Bogor Ervina Mela; Gunawan Wijonarko; Imas Arti Suciani
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bogor constitute one of the tourist destination city in Indonesia, meanwhile, one of the attractions of this city is the indigenous food. However, only a few foods are widely known, therefore, it is necessary to identify the types of Bogor indigenous foods and strategies to improve these foods which are very unpopular to avoid extinction. This study aims to identify Bogor indigenous foods, level of popularity as well as improvement strategy. The methods used include survey, experts interview, and questionnaires while data analysis was performed using Importance Performance Analysis (IPA). Moreover, the results showed that there were 12 Bogor indigenous foods namely, Soto Mie, Soto Kuning, Laksa, Asinan, Doclang, Cungkring, Es Pala, Lapis Talas, Talas Kukus, Roti Unyil, Makaroni Panggang, and Tauge Goreng while the food with the lowest popularity level (very unpopular) is Cungkring. After analyzing the level of satisfaction and importance with IPA, there are 4 attributes of Cungkring that needs to be improved. Improvement strategies include improving spice color, gravel color, packaging and serving speed.

Effect of Partially Purified Polygalacturonase and Cellulase on Red Guava Juice Clarification at Various Incubation Times and Temperatures Esti Widowati; Adhitya Pitara Sanjaya; Ardhea Mustika Sari; Shindy Ambarwati
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Red guava juice has some undesirable characteristics including high viscosity and cloudiness as well as sediment formation due to the presence of polysaccharide in the juice. Hence, enzymatic treatment for juice clarification is needed to overcome this problem. The current study was aimed to evaluate the effect of incubation times and temperature on juice clarification using partially purified polygalacturonase from Bacillus licheniformis and cellulase from Bacillus subtilis. The incubation times of 60,90, and 120 minutes and temperatures of 35 °C, 47.5 °C, and 60 °C were used in this study. pH value, total dissolved solids (TDS), transmittance, viscosity, and yield were analyzed. The results showed that incubation temperature had a significant effect on all the parameters except for pH value. The interaction between incubation temperature and time on decreasing pH value and viscosity was observed. The best clarification condition was observed at incubation time of 47.5 °C for 90 minutes, which resulted in pH, TDS, transmittance, viscosity, and yield of 4.98±0.13, 7.67±0.21 °Brix, 23.27±0.24%T, 36.37±3.46 cP, and 77.51±1.95% respectively.

Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan Tengku Mia Rahmiati; Virna Muhardina; Putri Meutia Sari
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High concentration of flour can increase the total of soluble solid content in yogurt. A concentration of 4.5% tofu waste flour and 15% skim milk produced 13,89 oBrix and 15,44 oBrix soluble solids resulting in the highest viscosity value of 609,6 Cp.

Assessment and Adoption of Tomato Charcoal Cooler Storage Bin for Farmers in The Tropics Chukwuemeka Jude Ohagwu; Amarachukwu Violet Ohagwu; Nwaeze Joel Nwakaire
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study tends to study the postharvest technological evaluation of different tomato storage environments/media for domestic preservation of fresh and fleshy tomato quality to improve its shelf life with emphasis on charcoal cooler storage bin (CCB). It involved the preliminary investigation of farmers’ knowledge and skill with regard to tomato preservation and storage with different tomato storage environments, adoption of developed CCB: design capacity was 40kg/batch storage for 7days in Nsukka. These were conducted between April to September, 2019. The field studies were carried out through structured questionnaire to know the adaptive knowledge and skill of farmers with regard to tomato preservation and storage. Comparative study of the developed CCB with other environmental storage conditions namely: open-air (ambient) storage (OAS), refrigerator (RF), freezer (FR), (room) laboratory storage (LS), and thatched house storage (THS) were carried out. The four varieties of fresh and fleshy harvested tomato fruits: Copra, Nindo F1, Yolings, and UTC locally cultivated were set into the 6 treatments (media), each treatment was replicated twice. The study showed that the quality attributes such as cracking, yellowing, weight loss, rottening, hardness, and brix value were determined. Based on the physicomechanical parameters of the tomatoes under seven days investigation, FR (0 °C,95%) and RF (10 °C, 85%) had better quality and prolonged shelf life, followed closely by the tomato CCB storage (12 °C,85%) and THS(12 °C,78%) then LS(25 °C,78%) and OAS(30 °C,78%). FR storage inhibited/delayed (cold stress) ripening with minimum weight loss, as compared to the other treatments in terms of stability in all parameters. Similarly, CCB was close to RF storage and performed significantly better than ambient OAS and LS. OAS and LS exhibited higher weight loss, and rapid ripening to deterioration due to tropical temperature and relative humidity fluctuation. Therefore, CCB is recommended for rural small scale farmers.

Uji Kinerja dan Implementasi Aplikator Pupuk Cair Berbasis Variable Rate Application untuk Tanaman Kedelai (Glycine max) Miraj Fuadi; Lilik Sutiarso; Radi Radi
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Provision of fertilizer is crucial for improving the quality and quantity of the yield. However, using chemical fertilizer continuously with increasing doses can disrupt the balance of land nutrients. Therefore, it is necessary to use a variable-rate liquid fertilizer device to control fertilizer dose required by the plant. The research aimed to evaluate the variable-rate liquid fertilizer performance. The fertilizier applicator characterized by effective field capacity (EFC), theoretically field capacity (TFC) and field efficiency (FE). The materials used were fertilizier (Urea, Sp-36, KCL), Glycine max seeds Grobogan variety. While the equipments were a set of variable-rate liquid fertilizer applicator, scale, rollmeter, analytic balance, multitester, and calipers. To observe the plant responses by fertilizer applicator, a demplot of 36 x 8 m2 was divided in 6 plots of 12 x 4 m2 (A1, A2, ... A6). The evaluation showed respectively the EFC, TFC and FE were 624 m2/h, 864 m2/h and 72.27%. The soybean growth showed that statistically the application of fertilizers using an applicator did not significantly affect plant height parameters but significantly affected the stem diameter, number of leaves and coverage area. Nevertheless, it was still found that soybean crop had different productivity, shown by a significance value of 0.028. Regression analysis with the fertilizer SP-36 (X2) variable on productivity obtained the function Y = -1.405.10-4 + 0.12X2 – 0.001X22 with an R2 of 0.581. Regression analysis with the fertilizer KCl (X3) variable on productivity obtained the function Y = -2.546.10-16 + 0.053X3 – 2.063.10-4 X32 with an R2 value of 0.701.

Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry Robi Andoyo; Anindya Rahmana Fitri; Ratih Siswanina Putri; Efri Mardawati; Bambang Nurhadi; Nandi Sukri; Rudi Saprudin Darwis
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique through heat treatment at specific condition. This was done by changing the heat treatment condition and pH of the samples. Changing the pH of the samples before heat treatment affect the ionic strength of the whey protein hence, altering the properties of the concentrate. This study aims to produce whey protein concentrate heated at various pH level and to observe physicochemical and functional properties of the concentrates. The method used in this research was a descriptive method conducted on three treatments and two replications namely whey protein concentrate production in a pH condition 6.4; 6.65; and 7.0. The parameters observed were physicochemical and functional properties. Furthermore, the result showed that there were decrease in protein content, along with the increasing pH before heat treatment. Microstructure image (SEM) showed a finer particles with the increasing pH. Meanwhile, solubility of the rehydrated samples tends to increase along with the increasing pH. The measurement of functional properties of the samples showed that denatured whey protein produced at different pH before heat treatment have different water holding capacity and a tendency to form bonds between protein particles thereby increasing the viscosity value. These physicochemical and functional properties were suitable for denatured whey protein to be used as a texture controller in whey protein based-food production.

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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

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

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