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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 1,392 Documents

99 100 101 102 103

Produksi Asap Rempah Cair dari Limbah Padat Rempah dengan Cara Pirolisa Purnama Darmadji; Supriyadi Supriyadi; Chusnul Hidayat
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The new product liquid of moke from solid wastes of spices were produced by pyro 'zation for development the extraction process. The research materials were solid wastes from distillation of spices. Pyrolization process was carried at 150, 200, 250 and 300°C for 30 minutes each process. The products were evaluated for antimycrobial and antioxidation activities as well as sensory qualities. The results indicated that antimycrobial activities of the spices liquid smokes from "Eugeria" leaf and "Zingiber" increased with an increasing of pyrolization temperature while spices liquid smoke from "Citronella" leaf was higher at 150°C and decreased with increasing temperature. The antioxidation activities of spices liquid smokes were varied depended on pyrolization temperatures. The flavor of spices were dominant at 150°C pyrolization, and have a moderate mixed flavor of spices and smoke at 200°C pyrolization

Pengolahan Bahan Makanan Campuran (BMC) Sebagai Pengisi Makanan Jajanan untuk Anak Sekolah Dasar S. Widowati; A.F. Rochmadi; L. Kustiyah; D.S. Slamet; D.S. Darmadjati
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Three formules of composite flour were prepared in this research, comprising : 1 fermented taro-corn-soybean, II. fermented taro-corn-germinated soybean, and III. fermented taro-corn-soybean cake. The formules were used as titter for traditional snack food processing. The products were evaluated for their chemical and sensory properties. Result showed that formula I, II, HI contained 26.8, 16.2, 19.8% of protein, 442, 403, 377 ca1/100 g of energy and 17.4, 8.4, 10.9 of NDpE%, respectiveley. Organoleptik test showed that all traditional snack food were acceptable. Consumption of 100 g of snack food contribuded 22.9-41.8% of protein and 19.3 - 22.3% of energy needed by children of 6 - 12 years old, respectively

Optimasi Waktu Pemasakan Bandeng Presto Suwedo Hadiwiyoto; Sri Naruki
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study of the optimation of processing time to produce highly acceptable "bandeng presto" was conducted by cooking '5. 1 of milidish (Chanos chanos) at 121°C and charatecterization of H. I the physical and chemical properties 15psi. Increasing cooking time gave softer fishbone and meat as shown by increasing water holding capacity (WHC) and score given by panelists. Cooking at high temperature decreased protein solubility, however by increasing time of cooking result in increasing in protein solubility The preferences of panelists were affected by appearance and flavour "bandeng presto" products. Cooking of milkfish aT121Â°C and 15psi for 60 minutes produced highly acceptable "bandeng presto" containing about 3% salt base on appearance, bone and meat softness, and flavour

Karl Fischer Titration as An Alternative Method for Determing The Water Content of Indonesian Spices Wahyu Supartono
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Karl Fischer Titration (KFT) is a well established and effective direct primary method to determine water content in various materials. It is based on a specific chemical reaction and it differs principally from the drying and distillation methods. The KFT was introduced as an alternative method to determine the water content in some Indonesian spices (clove, coriander, ginger and white pepper), which generally contain appreciable amount of volatile compounds to distract accurate moisture. The samples used were prepared by cutting and grinding with a morser. The KFT system used was one-component reagent with methanol as working medium. The samples were introduced into a KFT titration cell and titrated directly with the KFT reagent. The extraction time of determination was 60 seconds. The determination of the water content took approximately 10-20 minutes. The distillation and drying method served as control or reference method. The distillation methods which used was a mixture of toluene and xylene 95:5 (vlv) took 2 hours. The drying method was conducted at temperature of 105°C for 3-4 hours.

Reviewer Volume 36, Tahun 2016 Reviewer Volume 36, Tahun 2016
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abadi Jading, Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Universitas Negeri Papua,Jl. Gunung Salju, Amban, Manokwari, Papua Barat 98314Abdul Rahim, Fakultas Pertanian, Universitas Tadulako, Jl. Soekarno - Hatta Km. 9, Palu 94118Abdul Rohman, Bagian Kimia Farmasi, Fakultas Farmasi, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281Ade Krisna Nindyarani, Program Studi Magister Manajemen Agribisnis, Fakultas Pertanian, Universitas Gadjah Mada,Jl. Flora, Bulaksumur, Yogyakarta 55281Agnes Murdiati, Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Agung Prabowo, Balai Besar Pengembangan Mekanisasi Pertanian, Situgadung, Tromol Pos 2, Serpong 15310, Tangerang, BantenAmbar Rukmini, Fakultas Teknologi Pertanian, Universitas Widya Mataram, Ndalem Mangkubumen KT III/ 237, Yogyakarta 55132Amir Husni, Departemen Perikanan, Fakultas Pertanian Universitas Gadjah Mada. Jl. Flora, Gedung A4, Bulaksumur, Yogyakarta 55281Andriati Ningrum, Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Ansar, Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No. 62, MataramArifin Dwi Saputro, Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Asep Sapei, Departemen Teknik Sipil dan Lingkungan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga, Po Box 220, BogorAstuti Setyowati, Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu Buana, Jl. Wates Km. 10, Yogyakarta 55753Aswita Emmawati, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman, Jl. Pasir Balengkong, Kampus Gunung Kelua, Samarinda, Kalimantan Timur

Indeks Penulis Volume 36, Tahun 2016 Indeks Penulis Volume 36, Tahun 2016
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Agustiningrum, D.A. 369Aini, N. 160Amri, M.N. 226Anandito, R.B.K. 23Andarwulan, N. 117Andini, S. 261Anggrahini, S. 48Anisum 64Aprilia, S. 416Apriyanto, M. 410Arahman, N. 416Arif, S.S. 89Ariyantoro, A.R. 1Astuti, M. 48Ayu, D.F. 117

Indeks Subjek Volume 36, Tahun 2016 Indeks Subjek Volume 36, Tahun 2016
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

ACEI activity 170Acetobacter aceti 411Acid 404Activation energy (Ea) 176Adsorbed carrier solid-state fermentation 254Agroindustry 206Allergy 450Amino-acid 56Amylograph 302Anaerobic digestion 80Analytical evaluation 308Anthocyanin 261Antibacterial 379Antioxidant 30, 137Antioxidant activity 261ARIMA model 475Ascorbic acid 270

Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan Mohamad Djali; Syamsul Huda; Lovita Andriani
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.

Perspektif Pengembangan Sumberdaya Air yang Berkelanjutan dalam Tataan Proses Transformasi Pembangunan Pertanian Subsisten Menuju Pertanian Berorientasi Industri Sahid Susanto
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Water resources development is one of the key factors in the agricultural process production. Considering that water resource as a part of natural water circulates dynamically in the frame of natural law, transformation of subsistence agriculture to agro-based industry substantively affects water resources development. From this trend was then used to route the hydrology and water resources development for agricultural process production. At the operational level, the interlinked dimensions of sustainable of water resources development can be recognized economic, environmental, social and cultural. For water resources development to be sustainable in the long-term there is a need to be balance those four dimensions. In steering toward such transformation of subsistence agriculture to agro-based industry, the sustainability of water resources development to economic development in a macro scale must be linked

Perangkat Lunak Komputer untuk Penentuan Kecukupan Asupan Gizi Makanan Indonesia Bernadus Triono Utomo; Suparmo Suparmo; Agnes Murdiati
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A computer application program has been developed specifically for the nutritional analysis of Indonesia (traditional) foods. The program is also aimed to analyse the nutritional content of the food as percentage of nutritional dietary allowance of any person at any age, weight, and activity. Three data base sources are essential for the algorithm of the calculation, which are food composition table, recommended dietary allowance and over 350 recipes of Indonesia, traditional foods. The required input are respondent's data such as sex, age, activity, and state of growth and the kind and amount foods to be eat. The output abtaied is table of food nutritional composition, e.g. calorie, carbohydrate, protein, lipid, cholesterol, vitamins, and minerals and percentage of the daily intake. The program run under Window 95 is very friendly to apply, and written in Indonesian language, and nutritionists in food industry, catering, hotel, restaurant, fitness center, and maybe hospitals in providing nutritional information's to their customers

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Fiametta Ayu Purwandari

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fiametta@ugm.ac.id

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+6285712601130

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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

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Abstract

Abstract

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Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Fiametta Ayu Purwandari

Contact Email fiametta@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
Fiametta Ayu Purwandari

Contact Email
fiametta@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