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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

107 108 109 110 111

Pengaruh Pasang Surut terhadap Pengendapan Lumpur di Lahan Sawah Rawa Kawasan Sungai Barito Kalimantan Selatan M Mawardi; Putu Sudira; Bambang Hendro Sunarminto; Totok Gunawan; Benito Hadi Purwanto
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Swamp land has a great potential to be developed as a paddy field area. However it has many constraints such as-phyrite (FeS2) at the depth of 30–60 cm and lack of soil nutrition. On the other hand, supply of marine clay from the sea which contains a lot of smektit clay mineral can be used to netralize this condition. Mud clay is very important for the development of rice root because it contains much nutrition and to enlarge the top of soil reducing the oxidation of phyrite. This study was conducted from January 2016 to June 2017 in swamp land area of Barito River of South Kalimantan. Data was collected by measuring the difference between maximum and minimum sea tide (tidal amplitude) and the deposition of mud clay. The results indicated that the distribution of mud clay deposit vary depends on the geography and the tidal amplitude of the zone. Zone VII has higher concenration of mud clay than the other one. The distribution pattern of mud clay deposit follows the parabola type, verticaly and horizontaly type, as well. Increasing of mud clay at all of the zone areas are not significantly effected by the daily tidal amplitude, only depends on climate condition/the season change.

Reviewer Volume 37, Tahun 2017 Volume 37 Tahun 2017
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indeks Penulis Volume 37, Tahun 2017 Volume 37 Tahun 2017
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indeks Subjek Volume 37, Tahun 2017 Volume 37 Tahun 2017
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Some Physical Characteristics and Protein Content of Soybean for Instant Soymilk Ita Yustina; Nurul Istiqomah; Farid Rakhmat Abadi
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The increment of soybean consumption demands product diversification. One example of soybean-based product is extracted soybean in the form of soymilk, which has the following weaknesses: short shelf life, unpleasant aroma, and impractical processing. Therefore, it is necessary to investigate the processing of instant soymilk compared with its brewed solutions using hot and cold water. This experiment will use a completely randomized block design with two factors: the soybean variety ( i.e., Kaba, Burangrang, Anjasmoro, and Argomulyo) and the time to oven of 20 and 30 minutes. The soybean's physical characteristics that will be observed include width, length, thickness, volume, and weight per 100 beans, whereas the powder characteristics shall include yield, moisture, protein content, and degree of lightness. In addition, the characteristics of brewed solutions will be measured using an organoleptical test. The results show that the Argomulyo variety has the biggest size among others, and the Anjasmoro variety contains the highest protein content (38.05%), whereas the Kaba variety has the lowest starch content (4.15%). The best instant soybean powder was the Anjasmoro variety with a time to oven of 20 minutes and the highest protein content (7.88%), where the value of lightness L = 83.4; a = 3.40, and b = 17.95. Moreover, the organoleptical test result for powder color scored 4.16, and the unfavorable aroma was 3.37, whereas the solutions' color was 3.74; favorable aroma was 2.16; taste was 2.11; while the overall preference was 2.26.

Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil dan Kitosan Yoga Pratama; Miranda Miranda; Antonius Hintono
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Edible film is a potential biodegradable packaging in the food industry. This research is aimed to determine the physical, chemical and mechanical properties of Aloe vera with extra virgin olive oil and chitosan emulsion edible film. Complete Randomized Design was used with five treatments and four repetitions. The treatments were composition ratio between Aloe vera gel and extra virgin olive oil (EVOO) - chitosan emulsion that consists of T1 (40:60), T2 (45:55), T3 (50:50), T4 (55:45) and T5 (60:40). The method used in this study included making Aloe vera gel and an emulsion of EVOO 1% (v/v) in chitosan 1% (b/v), homogenizing the materials, casting and drying. The results showed that range of film thickness, solubility, water vapor permeability, antioxidant activity, extension and tensile strength were 0.067-0.073 mm, solubility 48.70-65.73%, 1.39 × 10-5 – 1.77 × 10-5 g mmHg-1 m-1 h-1, 3.31-6.56%, 6.78-14.72% and 0.29-0.68 MPa. The edible film composition showed significant difference (p ≤ 0,05) for thickness, solubility, antioxidant activity, extension and tensile strength film, however, the water vapor permeability was not significantly different (p ≥ 0,05).

Uji Deteriorasi Terkontrol (UDT) ‎untuk Memperkirakan Masa Simpan Benih Kedelai (Glycine max (L.) Merr.) Pepi Nur Susilawati; Anis Andrini; Evi Dwi Sulistya Nugroho; Ulima ‎ Darmania Amanda
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Deterioration of seeds during storage may reduce the supply of high-quality seeds which become the limiting ‎factor of soybean production in tropical countries. Controlled Deterioration Test (CDT) is one of the ‎fastest vigor testing methods. The objective of this study was to achieve the suitable moisture content and ‎duration of CDT treatment in soybean seed, then establish a model that associated with the seed vigor in ‎the field after a certain time of storage. Split-plot with 2 factors, namely seed varieties and the combination of ‎moisture content and heat exposure duration were used to determine the influence of CDT treatment. ‎Another split-plot for 2 factors, namely storage period and seed varieties were used to determine the effect ‎of shelf life. Viability parameters were observed by germination strength (GS) and seedling vigor index (VI), ‎using a rolled paper towel method. The results showed that there was an interaction between soybean seed ‎varieties and the combination of seed moisture content treatment with duration of CDT exposure. Sindoro ‎and Tanggamus varieties had higher viability and storability than other varieties. Combinations of 28% seed ‎moisture content for 24 hours CDT duration were sensitive enough to evaluate the physiological potential of ‎soybean seeds, providing information that was closely related to seed germination after stored for 1 month. ‎

Model Prediksi Hasil Panen Berdasarkan Pengukuran Non-Destruktif Nilai Klorofil Tanaman Padi Fitri Hidayah Nasution; Santosa Santosa; Renny Eka Putri
agriTECH Vol 39, No 4 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Developing yield prediction model was done to predict the production of rice crops based on chlorophyll value at different age levels. A model was developed by using spatial variability data of chlorophyll value. It was measured with a non-destructive method by using chlorophyll meter CCM-200 plus at different age levels in terms of days after planting 25, 40, 60 and 70 (DAP), and yield of rice. The objective of developing yield prediction model was to describe correlation between chlorophyll value and yield at different ages that had been obtained from 20 observation plots at the rice field. The study area was in Banda Langik, Sungai Bangek village, Lubuk Minturun of Koto Tangah sub district in Padang. Data were collected in two systems; grid sampling point and crop cutting test (CCT). Measuring of chlorophyll contained in leaf or number of SPAD (soil plant analysis development) was done by using chlorophyll meter CCM-200 plus. The research showed that chlorophyll value in rice crop correlated with yield. It was proved by correlation index obtained in each stage of age; 25 DAP (r = 0.945), 40 DAP (r = 0.887), 60 DAP (r= 0.835) and 70 DAP (r= 0.897). Rice yield could be predicted through following model: Y = -0.431513 + 0.045144 X1 + 0.03645 X2 + 0.01017 X3 + 0.020551 X4, where Y was the rice yield (kg/m2) and X was chlorophyll value at different age levels (X1=25 DAP), (X2=40 DAP), (X3=60 DAP) and (X4= 70 DAP). The model was produced through a multiple linear regression test based on chlorophyll value data and rice productivity during 1 period of harvest session.

Karakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet Krishna Purnawan Candra; Ainudin Ainudin; Muhammad Arifin; Yuliani Yuliani
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to determine the physicochemical characteristics of cassava peel and the sensory acceptability of its chip form three varieties generally planted in Samarinda, e.g. Pacar, Kuning/Mentega, and Buton cassava. The flour of the three cassavas pulp has HCN content of 14.04, 12.02, and 19.38 mg/kg. A single factor experiment arranged in Completely Randomized Design and each treatment was repeated nine times. Thickness, moisture content, crude fibre content, and ash content of the casava peel were observed, as well as hedonic and quality hedonic sensory acceptability of cassava peel chips for crispiness, taste, aroma, and colour. The result showed that except moisture content, the peel of the three cassava varieties was significantly different (p<0.05) for the thickness, crude fibre content and ash content. The moisture content of the three cassava varieties was around 66.70-70.07%. Peel of Pacar, Kuning/Mentega and Buton cassava has a thickness of 1.52, 2.32, and 1.84 mm, the crude fibre content of 2.70, 2.18, 1.68%, and ash content of 1.19, 2.18, and 0.94%, respectively. The cassava peel chips of the three cassava varieties were significantly different (p<0.05) for hedonic and quality hedonic acceptability (crispiness, taste, aroma, and colour). Pacar cassava showed the most acceptable for crispiness and taste, which has a hedonic and hedonic quality scale of 4.50 (1-7, crispy moderately to crispy) and 5.35 (1-7, taste moderately like cassava to taste like cassava).

Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa beans from purple to brown after going through a process of fermentation and drying. This study aims to determine the changes in the temperature of isothermal fermentation, as well as the quality of cocoa beans produced. Aeration rate and air temperature during fermentation are controlled to ensure optimal heat changes during the fermentation process. The parameters varied during the test were: the length of ripening of the cocoa fruit before fermentation, as well as the rate of aeration and the air temperature of the fermenter during fermentation. The results showed that during the fermentation process, there was an increase in the temperature of the cocoa beans from 25 °C to 63 °C. The results of the split test showed that the percentage of fermented cocoa beans was 67 - 87%, the percentage of partially fermented cocoa beans was 10 - 24% and unfermented cocoa beans 1 - 8%, and the average yield of dried cocoa beans was 38,5%. The fermented cocoa beans that have been carried out have met the quality standards of Indonesian cocoa beans (SNI 2323: 2008 / Amd 1: 2010).

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Fiametta Ayu Purwandari

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Home Page

OAI Link

Editorial Team

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Reviewer

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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

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Abstract

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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