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Rachma Wikandari
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Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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INDONESIA
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 4 Documents
 1 
Search results for , issue "Vol 9, No 1 (1989)" : 4 Documents clear
Sifat-Sifat Kimia Protein Biji Kapas Budi Saroso
agriTECH Vol 9, No 1 (1989)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (785.209 KB) | DOI: 10.22146/agritech.19036

Abstract

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Modifikasi Penentuan Asam Pitat dengan HPLC dan Penggunaannya untuk Menguji Pengaruh Penyimpanan Dedak Padi Terhadap Kandungan Asam Pitatnya Hilyati Hilyati; A. Irawan Sutikno
agriTECH Vol 9, No 1 (1989)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1285.99 KB) | DOI: 10.22146/agritech.19038

Abstract

The phytic acid of paddy, husk has been quantified ,using high ferformance liquid Chromatography (HPLC). This method gaveaccurate recovery and precision ranging from 80 to 102%. The method showed spesific result and was not time consuming compared to the colorimetric method. The chromatograms showed that the level of phytic acid in paddy husk reduced to 45aJo of the initial level after 30 days storage in Ciawi=-Bogor, and to 27% after 50 days storage those in Darrnaga- Bogor. Submerging in boilling water (1; 1,w/w) for 24 hours reduced the phytic acid to 30%, while irradiating with gamma-rays at 10 Kgy doses reduced the phytic acid, to 29% of the original amount ABSTRAKKandungan asam pitat pada dedak ditetapkan secara kuantitatif dengan HPLC. Metoda ini memberikan recovery dan ketelitian yang cukup baik yaitu antara 80-102%. Bila dibandingkan dengan metodekolorimetri, metoda HPLC memberikan hasil analisis yang spesifik dengan waktu analisis yang lebih cepat.Dengan menggunakan metoda HPLC, sampel edak padi yang disimpan di Ciawi-Bogor memperlihatkan penurunan kadar asam pitat 45% selama 30 hari, sedangkan sampel yang disimpan di Darmaga-Bogor menunjukkan penurunan sebanyak 27% setelah penyimpanan selama 50 hari. Sampel yang ditambah air mendidih (1:1) dan dibiarkan selaam 24 jam berkurang 30%, sedangkan dengan penyinaran sinar gamma turun 29%.
Studi Fraksi Protein dan Ensim Peroksidase Kacang Hijau dengan Analisis Sodium Dodesil Sulfat-Poliakrilamid Gel Elektroforesis B.A. Susila Santosa; S. Moeljapawiro
agriTECH Vol 9, No 1 (1989)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1164.618 KB) | DOI: 10.22146/agritech.19039

Abstract

Fraksinasi protein kacang hijau dilakukan dengan empat macam pelarut sehingga didapatkan fraksi-fraksi albumin, globulin, prolamin dan glutelin; sedangkan esktrak ensim peroksidase dilakukan dengan buffer Tris-. HC1, pH 8,3. Identifikasi fraksi-fraksi tersebut dianalisis kadar protein dan dengan sodium dodesil sulfas - poliakrilamid gel elektroforesis (SDS-PAGE) dalam 7,5% gel poliakrilamide dengan buffer elektrolit Tris glisin pH 8,9. Penelitian ini bertujuan untuk mengevaluasi dan .mengidentifikasi fraksi protein kacang hijau serta mendapatkan karakteristik kelarutannya. Hal ini dapat dipakai untuk mempersiapkan proses pengolahan pangan Iebih lanjut yang berkaitan dengan sifatsifatnya. Hasil penelitian menunjukkan bahwa pola fraksi-fraksi protein kacang hijau berbeda satu sama lain, baik dengan varietas maupun suhu ekstraksi. Komponen utama penyusun protein kacang hijau adalah globulin, sebesar 71,0%. Rasio fraksi albumin : globulin : prolamin : glutelin = 30 : 62 : 1 : 4. Ensim peroksidase kacang hijau mempunyai dua isoensim dengan Berat Molekul masing-masing 69.000 dan 42.000.
Penggunaan Sakarin Sebagai Bahan Pemanis Sintetik Anna Ingani Widjajaseputra
agriTECH Vol 9, No 1 (1989)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1044.35 KB) | DOI: 10.22146/agritech.19040

Abstract

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