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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

105 106 107 108 109

Study of COD Removal Rate on a Sequencing Batch Reactor (SBR) Treating Tapioca Wastewater Happy Mulyani; Gregorius Prima Indra Budianto; Margono Margono; Mujtahid Kaavessina
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Industrial wastewater treatment using Sequencing Batch Reactor (SBR) can improve effluent quality at lower cost than that obtained by other biological treatment methods. Further optimization is still required to enhance effluent quality until it meets standard quality and to reduce the operating cost of treatment of high strength organic wastewater. The purpose of this research was to determine the effect of pretreatment (pH adjustment and prechlorination) and aeration time on effluent quality and COD removal rate in tapioca wastewater treatment using SBR. Pretreatment was done by (1) adjustment of tapioca wastewater pH to control (4.92), 7, and 8, and (2) tapioca wastewater prechlorination at pH 8 during hour using calcium hypochlorite in variation dosages 0, 2, 4, 6 mg/L Cl2, SBR operation was conducted according to following steps: (1) Filling of pre-treated wastewater into a bioreactor during 1 hour, and (2) aeration of the mixture of tapioca wastewater and activated sludge during 8 hours. Effluent sample was collected at every 2-hours aeration for COD analysis. COD removal rate mathematical formula was got by first deriving the best fit function between aeration time and COD. Optimum aeration time resulting in no COD removal rate. The value of COD effluent and its removal rate in optimum aeration time was used to determine the recommended of operation condition of pretreatment. Research result shows that chosen pH operation condition is pH 8. Prechorination can make effluent quality which meets standard quality and highest COD removal rate. The chosen Cl2 dosage is 6 mg/L.

Sinbiotik Ekstrak Ubi Ungu dan Probiotik Lokal pada Yogurt: Kesehatan Pencernaan, Hematologi, dan Sistem Imun Agustina Intan Niken Tari; Catur Budi Handayani; Sri Hartati
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The bacteria presence in the gastrointestinal tract is one of the important factors determining the support for body health among others. Therefore, it is essential to maintain a population balance, possibly achieved by consuming local probiotic-based sinbiotic yoghurt. The purpose of this study, therefore, was to evaluate the effectiveness of purple sweet potato extracts and local probiotics supplemented in yogurt by a healthy profile. Furthermore, the Health parameters evaluated include gastrointestinal (faecal water), hematology (number of erythosit, leukocyte, hemoglobin and hemtocrit) and immune system (antibody titer) in Spraque dawley albino mice. This study was performed using a Completely Randomized Design on 30 rats divided into 6 groups. Therefore, those in group K- were administered distilled water from day 1st -21st, YTP = yogurt without probiotics from day 1st -21st, YDP = probiotic yogurt from day 1st- 21st, YTP+E = yogurt without probiotic from day 1st- 21st, interspersed EPEC on day 8th – 14th, YDP+E = yogurt from day1st- 21st, interspersed EPEC on day 8th-14th, K + = water from day 1st- 21persed EPEC on day 8th – 14th, YDP+E = probiotic yogurt from day1st- 21st, then fed EPEC on day 8th- 14th. The results showed the effectiveness of probiotic yogurt treatment with purple sweet potato extract supplementation in healthy gastrointestinal (faecal water), hematology (number of erythrocyte, leukocyte, hemoglobin and hematocrit) and immune system (titre antibodies). This phenomenon results from infection by EPEC (Enteropathogenic Eshericchia coli), which is responsible for diarrhea. Furthermore, the YDP treatment possessed a water content characterized by 48.42% feces, while the number of erythrocytes, leucocytes, haemoglobin and hematocrit were 8,58x106/μl, 14,15 x106/μl, 13.98 g/dL and 47,67 mL%, respectively. Moreover, 6,42 log of antibody titers was also determined.

Analisis Proksimat dan Total Serat Pangan pada Crackers Fortifikasi Tepung Tempe dan Koleseom (Talinumtiangulare) Hermawan Seftiono; Evelyn Djiuardi; Sherly Pricila
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kolesom is a vegetable which contains a high dietary fiber content. Tempe is an Indonesian food that contains high protein and can be an alternative protein source. However, both tempe and kolesom haven’t been widely utilized. One way to improve the utilization is by adding kolesom and tempe flour to increase the nutrient content of crackers. Crackers are one type of crunchy-textured biscuits and are often consumed as a snack. The addition of tempe flour and kolesom flour are also expected to increase protein and dietary fiber content of crackers. This research was aimed to determine the best formulation and proximate level of crackers fortified with tempe and kolesom flour. Cracker production began with the manufacture of tempe flour which has a protein content of 49.08% and kolesom flour which has a total dietary fiber content of 19.22%. Determination of the best crackers based on panelists’ preferences was based on organoleptic test. The highest overall percentage of preference was found in F5 crackers (T10% + K2.5g), containing 4.81% moisture content, 2.53% ash content, 18.43% total fat, 11.90% protein, 62.33% total carbohydrate, and total dietary fiber 8.29 %.

Efek Antimikroba Kombinasi Nisin dengan Minyak Atsiri Curcuma pada Mikroorganisme Patogen dan Pembusuk Pangan Rohula Utami; Ardhea Mustika Sari; Asri Nursiwi; Dyah Ayu Ashari
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Essential oil and nisin are natural compounds that have antimicrobial activity. Both compounds are generally recognized as safe (GRAS). The concentration of essential oil and nisin needed to inhibit the growth of microorganisms can be determined using the microdilution method. The combination of Curcuma xanthorrhiza, Curcuma longa, and Curcuma zedoaria (v/v) (0.25%; 0.5%; 1%; 2%; and 4%) with nisin (b/v) (62.5 IU; 125 IU; 250 IU; 500 IU; and 1000 IU) could inhibit the growth of Bacillus cereus FNCC 0057, Salmonella typhimurium FNCC 0050, Eschericia coli FNCC 0091, Staphylococcus aureus FNCC 0047, Pseudomonas fluorescens FNCC 0070, and Aspergillus niger FNCC 6080. In higher concentration, several combinations gave bacteriocidal effect on Bacillus cereus FNCC 0057, Salmonella typhimurium FNCC 0050, Eschericia coli FNCC 0091, and Pseudomonas fluorescens FNCC 0070. The combination of nisin with Curcuma xanthorrhiza, Curcuma longa, and Curcuma zedoaria showed synergistic activities in several target microorganisms.

Karakteristik Fisikokimia Gelatin Tulang Ikan Patin (Pangasius sutchi) Hasil Ekstraksi Menggunakan Limbah Buah Nanas (Ananas comosus) Yoni Atma; Hisworo Ramdhani; Apon Zaenal Mustopa; Mega Pertiwi; Rizkia Maisarah
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fish bones are the most potential as an alternative source for gelatin production. Pangasius catfish bone is the one of the most promising source due to its high yield of gelatin. It has similar gel strength with the commercial gelatin and has a low ash content. The aim of this research was to determine the physical and chemical characteristics of Pangasius catfish bone gelatin extracted using pineapple waste. Pineapple waste has a low pH and contains citric acid. The research was conducted in two stages i.e. gelatin extraction and physicochemical characterization. Gelatin extraction was done by pre-treatment and main extraction. Pre-treatment was done by soaking the fish bone into pineapple waste for 32, 48, and 56 hours. The main extraction was carried out by soaking fish ossein in warm water for 5 hours at 75 °C. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyze the gelatin existence. Fish bone gelatin has molecular weight ranging from 100-150 kDa and > 225 kDa. The hydroxyproline content of gelatin was 10.9–16.3 mg/g. Gelatin of Pangasius catfish bone extracted with pineapple waste has gel strength of 64.83 g.bloom g, hardness of 4.96 N, cohesiveness of 0.88, springiness of 1.03 mm, gumminess of 4.36 N, and chewiness of 2.78 N. Viscosity and pH of gelatin solution obtained were 3.17 cP and 4.52 respectively. The proximate characteristics obtained were moisture 8.59%, ash 0.95%, crude protein 47.60% and fat 7.71%. Some physicochemical parameters of gelatin resemble commercial gelatin and other fish bone gelatin. ABSTRAKTulang ikan merupakan salah satu sumber alternatif untuk produksi gelatin yang sangat potensial. Gelatin dari tulang ikan patin yang diekstrak dengan asam diketahui memiliki hasil ekstraksi yang tertinggi, kekuatan gel yang menyerupai gelatin komersial dan kadar abu yang rendah. Penelitian ini dilakukan untuk mengetahui karakteristik fisik dan kimiawi gelatin tulang ikan patin yang diekstrak dengan limbah buah nanas. Limbah buah nanas diketahui mengandung asam sitrat cukup tinggi. Penelitian dilakukan dengan dua tahap yakni ekstraksi gelatin dan analisis karakteristik fisikokimianya. Ekstraksi gelatin dilakukan dengan dua tahap yakni pre-treatment dan ekstraksi utama. Pre-treatment dilakukan dengan perendaman tulang ikan dalam limbah buah nanas selama 32, 48, dan 56 jam. Ekstraksi utama dilakukan dengan perendaman dalam air hangat selama 5 jam suhu 75 °C. Analisis keberadaan gelatin dengan metode SDS-PAGE diketahui gelatin berada pada kisaran berat molekul 100–150 kDa dan > 225 kDa. Kadar hidroksiprolin gelatin yakni 10,9–16,3 mg/g. Gelatin tulang ikan patin yang diekstrak dengan limbah buah nanas memiliki kekuatan gel 64,83 g.bloom, kekerasan (hardness) 4,96 g, kohesivitas (cohesiveness) 0,88, elastisitas (springiness) 1,03, kekenyalan (gumminess) 4,36, daya kunyah (chewiness) 2,78. Viskositas dan pH larutan gelatin yang diperoleh masing-masing 3,17 cP dan 4,52. Karakteristik kimiawi gelatin yang diperoleh antara lain meliputi kadar air 8,59%, abu 0,95%, protein kasar 47,60% dan lemak 7,71%. Beberapa karakteristik fisikokimia gelatin tulang ikan pada penelitian ini dapat dibandingkan dengan gelatin komersial dan gelatin tulang ikan yang lain.

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

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

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.

Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20 Budi Santoso; Debby Amilita; Gatot Priyanto; Hermanto Hermanto; Sugito Sugito
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v. Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan. Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf.

Teknologi Kolektor Surya Berlubang tanpa Kaca Transparan untuk Mengeringkan Daun Gaharu Irwin Bizzy; Budi Santoso; Muhammad Zahri Kadir
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The perforated solar collector technology is a highly potential solution to take advantage of renewable energy in tropical countries such as Indonesia. This technology can be applied as a simple technology for drying of agricultural products. This study aims to determine the rate of the decreased moisture content of gaharu leafs. In this study, the perforated solar collector equipped with four ribs was used. The efficiency evaluation of perforated solar collector plate was conducted in Wind Tunnel-Rig, Basic phenomenon Laboratory of Mechanical Engineering Department, Sriwijaya University. The dimension of the plate is 850 mm × 300 mm × 1.5 mm, which has 1018 holes with 2.5 mm in diameter. The results show that the drying rate for achieving the 10% moisture content of the gaharu leafs, can be reached in 2–3 days. This condition occurs when the weather is sunny, or not cloudy and rainy. In other condition, when the sunshine with an average solar irradiation on the surface is greater than or equal 500 W/m2. The efficiency tests of the perforated aluminum plate solar collector using wind velocity as input parameter show that the blackened plate resulted in better performance (12,83%) than the colorless one in (6,36%). ABSTRAKTeknologi kolektor surya berlubang ini merupakan salah satu solusi untuk dapat memanfaatkan energi baru terbarukan yang peluangnya sangat besar untuk dikembangkan di negara beriklim tropis seperti negara Indonesia. Teknologi ini dapat digunakan sebagai teknologi tepat guna untuk mengeringkan produk-produk pertanian. Tujuan penelitian ini adalah untuk menentukan laju penurunan kadar air daun gaharu. Dalam pengujian pengeringan ini digunakan kolektor surya berlubang bersayap empat. Evaluasi efisiensi pelat kolektor surya berlubang dilakukan di Wind Tunnel Laboratorium Fenomena Dasar, Jurusan Teknik Mesin, Universitas Sriwijaya. Dimensi dari pelat kolektor surya berlubang adalah 850 mm x 300 mm x 1,5 mm, dengan jumlah lubang 1.018 buah yang berdiameter 2,5 mm. Hasil penelitian menunjukkan bahwa laju pengeringan daun gaharu untuk mencapai kadar air 10 % dapat dihasilkan dalam 2 ¸ 3 hari. Kondisi ini terjadi bila cuaca cerah, tidak hujan dan tidak berawan. Dalam kondisi lain, ketika matahari bersinar dengan radiasi matahari rata-rata yang mencapai permukaan lebih besar atau sama dengan 500 W/m2. Pengujian efisiensi kolektor surya pelat alumunium berlubang dengan parameter kecepatan udara, menunjukkan bahwa pelat berwarna hitam menghasilkan performansi yang lebih baik (12,83%) dibandingkan dengan pelat tanpa warna (6,36%).

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

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.

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Fiametta Ayu Purwandari

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Home Page

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Contact Name Fiametta Ayu Purwandari

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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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Contact Name
Fiametta Ayu Purwandari

Contact Email
fiametta@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

INDONESIA