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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

109 110 111 112 113

Penentuan Pola Tanam Padi dan Jagung Berbasis Neraca Air di Kecamatan Lewa Kabupaten Sumba Timur Yonce Melyanus Killa; Bistok Hasiholan Simanjuntak; Nugraheni Widyawati
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lewa is one of districts in East Sumba Regency, Nusa Tenggara Timur (NTT) Province. It is characterized by dry land, its agriculture depends on rain. The main commodities are Oryza sativa and Zeamays. Due to lack of water, the cropping pattern design is vital. One of methods for designing crroping pattern is water balance analysis. The aim of this study was to understand water balance status and to decide the cropping pattern based of paddy and corn farming in Lewa District. The NRCS Java Newhall Simulation Model (jNSM) was adopted for water balance modeling. The water balance status then was mapped by using the Arc view software for showing total water availability in Lewa district. There were two zones: I (water availability 413 mm/year) and II (water availability: 868 mm/year). Based on the water availability, the zone I could be designed one period a year in rainy season (December-April) with cropping option paddy or corn. While zone II could be planted two times with cropping option corn-paddy or corn-corn.

Pengaruh Fortifikasi Zat Besi terhadap Sifat Kimia dan Sensori Biskuit Ubi Kayu yang Disuplementasi Tepung Ikan-Tempe Retno Setyawati; Nur Aini; Hidayah Dwiyanti
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The prevalence of anemia in pregnant women in Indonesia in 2013 was still high at 37.1%. The impact of anemia on long-term pregnant women causes a decrease in the quality of human resources. Therefore, it is necessary to provide foods with high iron content and which are easily absorbed. Cassava biscuits that have been enriched with Tempe fish flour and fortified Fe are expected to be an alternative to anemia control and pregnant women PEM through a "food-based" approach. The study aims to produce cassava biscuits supplemented with Tempe fish flour and fortified Fe, so that it contains high protein and Fe and has good sensory properties. The experimental design used in the study was Randomized Block Design with 2 factors: type of fortification (F); FeSO4 (F1); NaFeEDTA (F2), and concentration of fortification (K), i.e. 0 ppm (K1); 30 ppm (K2); 45 ppm (K3); 60 ppm (K4); and 75 ppm (K5). The variables observed included water content, Fe content, free fatty acid levels, and peroxide numbers. While sensory properties are texture, fishy smell, metallic taste, and level of preference. The results showed that fortification with 45 ppm FeSO4 was the best treatment that produced biscuits with the best sensory properties. The biscuits have the characteristics of 6.01±0.54% moisture content, 43.69±0.34 ppm db Fe content, 1.17±0.02% free fat acid content, and 9.66±0.76meq O2 / kg peroxide rate. The sensor characteristics are rather crisp texture, less noticeable fishy aroma, less noticeable metal flavor, and rather preferred taste.

Prevalensi Kapang Okratoksigenik dan Kandungan Okratoksin A pada Kopi Selang Semende Rika Puspitasari MZ; Harsi Dewantari Kusumaningrum; Ratih Dewanti Haryadi
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kecamatan Semende, Kabupaten Muara Enim merupakan daerah penghasil kopi dengan produksi mencapai 92% dari komoditi hasil pertaniannya. Kopi selang adalah istilah lokal untuk kopi yang dipanen pada Desember- Juli sebelum musim panen raya. Penelitian ini bertujuan untuk mengetahui prevalensi kapang oktratoksigenik dan kandungan okratoksin A pada kopi selang Semende. Sejumlah 40 sampel kopi selang dikumpulkan dari petani (buah dan biji kopi beras), pengumpul (biji kopi beras), dan pengolah (bubuk kopi). Sampel dianalisis kadar air, mutu mikrobiologi dan kandungan okratoksin. Rata-rata kadar air buah kopi dan biji kopi asal petaniditemukan sebesar 69,88% dan 13,90%, sedangkan biji kopi asal pengumpul dan bubuk kopi asal pengolah sebesar 13,45% dan 2,97%. Kadar air biji kopi sedikit melebihi ketentuan dalam SNI yaitu 12,5%. Rata-rata angka lempeng total dan angka kapang-khamir pada bubuk kopi di tingkat pengolah adalah 1,90 Log CFU/g dan 1,99 Log CFU/g, masih memenuhi persyaratan yang berlaku untuk bubuk kopi. A. niger ditemukan pada buah kopi asal petani (50%), biji kopi asal petani (90%) maupun pengumpul (90%) dan pada bubuk kopi (30%). A. ochraceus hanya ditemukan pada biji kopi petani (10% ) dan bubuk kopi (30%). Hal ini menunjukkan bahwa kapang pencemar sudah ditemukan sejak dari tingkat petani. Walaupun demikian, kandungan okratoksin A relatif rendah dan masih memenuhi persyaratan yang ditentukan (maksimum 5 ppb). Okratoksin A pada biji kopi asal pengumpul ditemukan pada kisaran 0,86 ppb-2,81 ppb, sedangkan pada biji kopi asal petani sebesar 0,14 ppb dan pada bubuk kopi asal pengolah sebesar 0,19 ppb.

Identifikasi Karakteristik dan Faktor Pengaruh pada Berbagai Tipe Longsor Pranatasari Dyah Susanti; Arina Miardini
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Landslide disaster mitigation is necessary in areas vulnerable to this disaster. Banjarnegara is one of the regencies in Central Java Province with high ground movement potential, hence, it is prone to landslides. The aim of this study was to determine the characteristics and factors that influence the type of landslides in Banjarnegara District. The observation of the research was based on the results of landslide vulnerability analysis. Identification of the landslides characteristics, both in types and factors that influence them, are carried out by a survey method with a purposive random sampling technique by considering the locations that have experienced landslides, and the level of vulnerability to landslides. The survey was conducted using a landslide control card (KKL) which was compiled based on the factors that cause landslides. Scoring was done to determine the determinants of the landslide type quantitatively, on a scale of 1 to 5. The results showed that there were three types of landslides found in the study location, namely rotational slide, creep slide and flows. Factors that influenced rotational slide in the study site were slope, soil depth, faults, and infrastructure, while for creep slide were faults, slope, length of slope, and infrastructure. In addition, flows were affected by faults and infrastructure. The highest KKL value was 77 in the rotation landslide type and the lowest was 51 in the creep landslide type. Rainfall is also a trigger factor for the three types of landslides. It is highly recommended to do technical mitigation by observing the principles of soil and water conservation and high adaptation to the people living in this area.

Peningkatan Sifat Bioactive Edible Film dengan Menggunakan Filtrat Bubuk Gambir dan Minyak Sawit Merah Budi Santoso; Sari Apriliana; Gatot Priyanto; Hermanto hermanto; Agus Wijaya
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Penelitian edible film berkembang pesat dari tahun ke tahun khususnya peningkatan sifat fungsionalnya seperti antimikrobia dan antioksidan dari bahan aktif alami. Penelitian ini bertujuan untuk meningkatkan sifat bioactive edible film dengan memanfaatkan senyawa katekin dari ekstrak tanaman gambir dan senyawa β-karoten dari minyak sawit merah. Metode yang digunakan dua faktor perlakuan dengan tiga kali pengulangan untuk setiap perlakuan dan data hasil penelitian diolah menggunakan rancangan acak lengkap factorial. Faktor perlakuan: konsentrasi filtrate bubuk gambir (A1: 20, A2: 30, A3: 40)%(b/v) dan konsentrasi minyak sawit merah (B1: 1, B2: 1,5, B3: 2)%(v/v). Aktivitas antioksidan bioactive edible film dipengaruhi secara signifikan oleh perlakuan filtrate bubuk gambir dan kuat tekan oleh minyak sawit merah. Kedua perlakuan ini berpengaruh nyata terhadap persen pemanjangan. Berdasarkan seluruh parameter, perlakuan A3B3 (filtrat bubuk gambir 40%, minyak sawit merah 2%) merupakan perlakuan terbaik, dengan ketebalan 0,041mm, persen pemanjangan 32,14%, kuat tekan 111,60 gf, laju transmisi uap air 61,15 g.m-2.hari-1, aktivitas antioksidan 14,09 ppm, dan aktivitas antibakterinya lemah.

Pengaruh Gelombang Mikro terhadap Kualitas Hasil Minyak Atsiri Jahe (Zingiber officinale) dengan Hidrodistilasi Bambang Dwi Argo; Febriyanti Ariska Amaliyah
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Essential oil commodity is one form of strategic export product that has high economic value, one of which is ginger essential oil. The optimal method of extraction ginger essential oil is still a research topic in an effort to increase its quantity and quality. The purpose of this research is to obtain the optimal heating process parameters with microwave. Ginger essential oil produced by hydro-distillation and microwave pretreatment with 100 and 180 W of maximum output and 1, 2, 3, 4, and 5 min of pretreatment duration. Parameters of essential oil obtained were evaluated, i.e. yield, density, refractive index; total acid number, and zingiberene content. The results indicated that microwave pretreatment with 100 W and 2 min as the best microwave pretreatment combination. The combination produced ginger essential oil with 1.364% of yield, 0.889 g/mL of density, 1.49 of refraction index, 1,5 of total acid number, and 24.7% of zingiberene content. The parameters of the microwave heating process as pretreatment have succeeded in producing ginger essential oil with better quantity and quality.

Studi Komparasi: Produksi Bioetanol Nira Batang Kelapa Sawit oleh Flokulan dan Non- Flokulan Saccharomyces cerevisiae Kafidul Ulum; Indria Purwantiningrum; Retno Dwi Yustina; Untung Murdiyatmo; Agustin Krisna Wardani
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Two types of yeast were used for bioethanol production from oil palm trunk sap, the flocculant Saccharomyces cerevisiae NCYC1195 and nonflocculant Saccharomyces cerevisiae Kyokai 7 (NCYC-479). Flocculant Saccharomyces cerevisiae is yeast that has ability to aggregate into flocks which precipitate rapidly in culture medium. The effect of urea as a nitrogen source was also investigated in this study. Some concentrations of urea were added i.e. 0%, 0.1%, 0.2%, and 0.3% (w/v) during fermentation. The purpose of this study is to obtain the best condition by strain of Saccharomyces cerevisiae and urea concentration for the highest ethanol production. The highest ethanol production and yield was obtained at 4.86% (v/v) and 0.52 (g/g) respectively, by nonflocculant Saccharomyces cerevisiae Kyokai 7 (NCYC-479) without the addition of urea.

Analisis Kesiapan Modernisasi Daerah Irigasi Kedung Putri Pada Tingkat Sekunder Menggunakan Metode K-Medoids Clustering Ansita Gupitakingkin Pradipta; Anditya Sridamar Pratyasta; Sigit Supadmo Arif
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Preparation for the modernization of the Kedung Putri Irrigation System (DI Kedung Putri) required a comprehensive assessment of the irrigation pillars, one of which was at the secondary level. To facilitate the assessment and development plan, a clustering was carried out using the k-medoids method, that used a representative data (called medoid) as the cluster center. Then, decision making was conducted by using the Analytic Hierarchy Process (AHP) method. The performance assessment of 21 secondary channels was stated as the readiness index of irrigation modernization (IKMI). The assessment result showed that 9.52% belonged to good criteria, 71.43% belonged to fair criteria, and 19.05% belonged to poor criteria. Based on these results that DI Kedung Putri was considered not ready yet to be modernized. For this reason, it was necessary to conduct the system improvement in groups, namely by grouping based on similarities (clustering). The used method was k-medoids clustering using Rapid Miner 9.0 software. The clustering result showed that the optimal cluster number was 4clusters, with the Davies Bouldin Index (DBI) value -1.959. The members of the 0, 1, 2 and 3 clusters were 6, 6, 8 and 1 secondary channels, respectively. Furthermore, a priority scale in clusters development was needed based on the performance of irrigation pillars on secondary channels. The results of AHP analysis showed that the order of priority development starts from cluster 0, followed by cluster 2, 1 and 3. The recommendations for the development of secondary channels incorporated in cluster 0, such as increasing water supply, routine infrastructure maintenance, technical assistance, and public campaigns in irrigation management. The secondary channels incorporated in cluster 3 had good performance on all pillars, so it only needed to maintain the existingoperation and maintenance patterns.

Prediksi Laju Sedimentasi dan Erosi di Sub DAS Kemuning Menggunakan Rainfall Simulator Idah Andriyani; Sri Wahyuningsih; Muhamad Derajat Karim
agriTECH Vol 39, No 3 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sedimentation is the accumulation of sediment materials in a location due to both surface erosion and cliff erosion that occurred in the water catchment area, and which was carried by the flow of water to that location. The purpose of this study was to determine the sedimentation rate by using slope data and rainfall intensity in the river basin area. The sample used in this study was the land located in the Kemuning watershed, in which the Kemuning watershed is a sub-watershed of the Bedadung watershed located upstream. Soil samples were taken from 3 different points, upstream, middle and downstream, then the soil was taken to the laboratory to be tested for the soil’s physical properties and the rate of soil loss using a rainfall simulator tool. The research results of soil erodibility in the upstream, middle area and downstream were 0.74 (very high); 0.59 (high); and 0.7 (very high) respectively. Moreover, the calibration of slope in the field to the rainfall simulator was 15°. We found that rainfall intensity which give the highest sedimentation in the upstream, middle and downstream area were 142.15 mm/h; 132.05 mm/h; and 137.43 mm/h respectively, with rainfall durations of 13.88 minutes; 15.50 minutes; and 14.60 minutes. Finally, the sedimentation measurement results using a rainfall simulator in the upstream, middle and downstream were 39904.04 mg/L; middle 85401.85 mg/L; and downstream 75530.00 mg/L respectively. We conclude that rainfall duration gives more influence to the sedimentation.

Sifat Fisik dan Penerimaan Roti Tawar dari Tepung Komposit Terigu dan Singkong dengan Variasi Lama Pencampuran Adonan Rusdin Rauf; Khasanah Tri Andini
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to find out the physical characteristics and sensory acceptance of bread made from different variations of wheat and cassava composite flour ratio, and the dough’s mixing duration. The research was conducted experimentally with 4 ratio variations of wheat and cassava flours, namely 100:0, 90:10, 80:20 and 70:30, and 3 variations of dough mixing duration, namely 10 minutes, 15 minutes and 20 minutes. The analyzed parameters for dough were the development and the elongation, and for bread were the development, hardness, elasticity, and acceptance. The results showed that the higher the cassava flour proportion, the lower the level of dough development. The dough development was affected by mixing duration, but there was no increasing tendency of the cassava flour. The treatment of 100:0 (15 minutes), which was not significantly different from 90:10 (15 minutes), indicated the highest dough development. The higher the cassava flour proportion, the lower the dough’s tensile strength and the strain, while the mixing duration showed the influence on the dough’s tensile strength and strain. Both indicators gave the same highest point, it was the treatment of 100:0 (15 minutes). The bigger the cassava flour proportion, the lower the bread development. The highest bread development was given by 100:0 treatment, but there was no effect of mixing time on this treatment. The bigger the cassava flour proportion, the higher the bread’s hardness, while for the bread’s elasticity, it showed the opposite, the higher cassava flour, the lower the bread’s elasticity. The two bread texture indicators were influenced by the mixing time but did not provide a steady tendency toward the increasing proportion of cassava flour. The highest bread hardness was indicated by the 70:30 treatment, while the biggest bread elasticity was with the treatment of 100:0. The highest acceptance of bread was revealed by 100:0 treatment, which was not significantly different from 90:10 treatment.

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Fiametta Ayu Purwandari

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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

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Abstract

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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