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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

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Strategi Perbaikan Makanan Khas Bogor Ervina Mela; Gunawan Wijonarko; Imas Arti Suciani
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bogor constitute one of the tourist destination city in Indonesia, meanwhile, one of the attractions of this city is the indigenous food. However, only a few foods are widely known, therefore, it is necessary to identify the types of Bogor indigenous foods and strategies to improve these foods which are very unpopular to avoid extinction. This study aims to identify Bogor indigenous foods, level of popularity as well as improvement strategy. The methods used include survey, experts interview, and questionnaires while data analysis was performed using Importance Performance Analysis (IPA). Moreover, the results showed that there were 12 Bogor indigenous foods namely, Soto Mie, Soto Kuning, Laksa, Asinan, Doclang, Cungkring, Es Pala, Lapis Talas, Talas Kukus, Roti Unyil, Makaroni Panggang, and Tauge Goreng while the food with the lowest popularity level (very unpopular) is Cungkring. After analyzing the level of satisfaction and importance with IPA, there are 4 attributes of Cungkring that needs to be improved. Improvement strategies include improving spice color, gravel color, packaging and serving speed.

Uji Sensori dan Formulasi Produk Bumbu Penyedap Berbasis Jamur Tiram (Studi Pengembangan Produk Alternatif Monosodium Glutamate) Sri Kadaryati; Margaretha Arinanti; Yuni Afriani
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Monosodium glutamate (MSG) is used as flavour enhancer in food preparation. The regulations in Indonesia didn’t mention the maximum limit for using MSG. This resulted in the pro and contra regarding the side effects of MSG. On the other hand, complex process of fermentation, purification and crystallization were needed to make MSG. These various things led to the thought of finding alternative flavour enhancers that were relatively safer with simpler processes. The previous study has shown that oyster mushroom (Pleurotus ostreatus) was potential to be develop into a flavouring product as an alternative of MSG. Product formulations was needed to produce the accepted products by taste and economic. Sensory test was needed in the product development process to determine the panellists acceptance of the product. This study aims to provide the panellist preference for sensory tests. This study was an observational laboratory study, conducted on June 2018-April 2019, at Laboratorium Gizi/Kulinari, Universitas Respati Yogyakarta. The 1st sensory test was carried out to know the difference between the oyster mushroom-based flavouring formula and MSG, and the panelists preference level of the formula. The flavouring formula in the 2nd sensory test was made by adding a combination of sugar and salt. The 2nd phase of sensory test was carried out to find out the most acceptance formula by the panellists. Each sample was dissolved in warm water, then 30 ml for each sample was served. The basic ingredients of this formula were oyster mushroom flour which were prepared by soaking in 6.25 ppm of sodium bisulfite solution for 10 minutes, followed by cabinet drying with temperature of 50ºC for 30 hours. Formula 403 is the best flavouring formula based on sensory test results. Future studies can consider products using for food processing in the food service.

Ekstraksi Antosianin dari Kulit Buah Naga (Hylocereus costaricensis) dan Pemanfaatannya sebagai Indikator Alami Titrasi Asam-Basa Wahyudita Meganingtyas; Mohammad Alauhdin
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kulit buah naga memiliki kandungan senyawa golongan flavonoid, salah satunya adalah antosianin. Antosianin ini dapat berubah warna seiring berubahnya nilai pH sehingga dapat diaplikasikan sebagai indikator asam-basa. Penelitian ini dilakukan untuk memperoleh ekstrak kulit buah naga yang memiliki kandungan antosianin di dalamnya dan memanfaatkannya sebagai indikator titrasi asam-basa. Ekstrak diperoleh melalui ekstraksi dengan 3 variasi pelarut, yaitu aquades, campuran aquades-asam sitrat, dan campuran etanol-asam sitrat. Ekstrak yang diperoleh diuji kandungan senyawa, kestabilan, trayek pH, dan kinerjanya sebagai indikator titrasi asam-basa. Hasil identifikasi menunjukkan ekstrak kulit buah naga mengandung senyawa golongan flavonoid. Ekstrak kulit buah naga mempunyai trayek pH pada kisaran pH 7,33-9,33 sehingga dapat diaplikasikan sebagai indikator pada titrasi asam kuat-basa kuat atau asam lemah-basa kuat. Penggunaan ekstrak kulit buah naga sebagai indikator pada titrasi asam kuat-basa kuat (HCl-NaOH) menghasilkan persen kesalahan teoritis titrasi sebesar +0,0041%, sedangkan pada titrasi asam lemah-basa kuat (CH3COOH-NaOH) sebesar -0,0275%. Ekstrak pekat kulit buah naga relatif stabil dan masih layak digunakan sebagai indikator titrasi asam-basa dengan hasil yang akurat setelah penyimpanan ekstrak selama 30 hari dalam botol tertutup dan suhu rendah. Berdasarkan hasil ini, ekstrak kulit buah naga dapat dimanfaatkan sebagai alternatif indikator sintetis yang umum digunakan pada titrasi asam-basa di laboratorium.

Effect of Partially Purified Polygalacturonase and Cellulase on Red Guava Juice Clarification at Various Incubation Times and Temperatures Esti Widowati; Adhitya Pitara Sanjaya; Ardhea Mustika Sari; Shindy Ambarwati
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Red guava juice has some undesirable characteristics including high viscosity and cloudiness as well as sediment formation due to the presence of polysaccharide in the juice. Hence, enzymatic treatment for juice clarification is needed to overcome this problem. The current study was aimed to evaluate the effect of incubation times and temperature on juice clarification using partially purified polygalacturonase from Bacillus licheniformis and cellulase from Bacillus subtilis. The incubation times of 60,90, and 120 minutes and temperatures of 35 °C, 47.5 °C, and 60 °C were used in this study. pH value, total dissolved solids (TDS), transmittance, viscosity, and yield were analyzed. The results showed that incubation temperature had a significant effect on all the parameters except for pH value. The interaction between incubation temperature and time on decreasing pH value and viscosity was observed. The best clarification condition was observed at incubation time of 47.5 °C for 90 minutes, which resulted in pH, TDS, transmittance, viscosity, and yield of 4.98±0.13, 7.67±0.21 °Brix, 23.27±0.24%T, 36.37±3.46 cP, and 77.51±1.95% respectively.

Karakteristik Fisikokimia Pati Ubi Banggai (Dioscorea alata) Mimah Mutmainah; Feri Kusnandar; Tjahja Muhandri
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ubi Banggai merupakan ubi khas dari Kepulauan Banggai, dengan jumlah varietas yang banyak. Ubi Banggai merupakan sumber karbohidrat yang salah satu komponen penyusunnya adalah pati. Karakteristik fisikokimia pati dari ubi Banggai belum diketahui, sehingga penelitian ini bertujuan untuk mengevaluasi karakteristik pati dari tiga varietas ubi Banggai (Baku Pusus, Baku Tuu Oloyo, dan Baku Boan). Pati ubi Banggai diekstraksi dan dianalisis sifat fisikokimianya yang meliputi kadar pati, amilosa, amilopektin, morfologi granula, warna, profil pasting, kemampuan mengembang, kelarutan, kekuatan gel, dan sineresis. Rendemen setiap varietas relatif rendah, yaitu Baku Pusus (8,66%), Baku Tuu oloyo (5,09%) dan Baku Boan (4,56%). Ketiga varietas mengandung kadar pati 88,00-88,89%, yang disusun oleh 60,29-62,88% amilosa dan amilopektin 25,12-28,65%. Granula pati ubi Banggai berbentuk ellipsoid, polihedral, dan triangular dengan ukuran panjang 17,94-23,59 µm dan lebar 13,97-16,72 µm. Hasil analisis warna pati kering ubi Banggai menunjukkan ubi Baku Pusus dan Baku Tu Oloyo memiliki nilai whiteness index (WI) yang tinggi dan browning index (BI) yang rendah, sedangkan pati ubi Baku Boan memiliki nilai WI yang paling rendah dan nilai BI paling tinggi. Hasil analisis RVA menunjukkan pati ubi Banggai memiliki suhu pasting yang tinggi (80,10-80,35 °C). Pada fase pemanasan, pasta ubi Banggai memiliki viskositas puncak yang tinggi dan mengalami viskositas breakdown. Pada fase pendinginan, pasta ubi Banggai memiliki viskositas setback dan viskositas akhir yang tinggi. Pati Baku Pusus memiliki kelarutan yang tinggi, kemampuan mengembang yang terbatas, kekuatan gel yang tinggi, namun mengalami sineresis.

Analisis Warna Berbasis Smartphone Android dan Aplikasinya dalam Pendugaan Umur Simpan Konsentrat Apel Heru Kristanoko; Feri Kusnandar; Dian Herawati
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Warna merupakan salah satu parameter mutu penting dari konsentrat apel. Teknologi kamera smartphone yang semakin akurat dan mudah dioperasikan berpotensi untuk mengukur warna konsentrat apel. Penelitian ini bertujuan untuk mengevaluasi penggunaan kamera smartphone Android dalam mengukur perubahan warna model konsentrat apel dan pendugaan umur simpan konsentrat apel. Sampel konsentrat apel disimpan pada suhu 8, 15, dan 35 °C masing-masing selama 25, 20, dan 14 hari. Nilai warna L*, a*, dan b* dari kolorimetri dibandingkan dengan nilai warna R’, G’, dan B’ kamera. Nilai warna relatif (????, ℊ, dan ????) digunakan untuk memperoleh hasil pengukuran warna dari kamera yang lebih akurat. Nilai R’ pada kamera memiliki korelasi tertinggi dengan nilai L* kolorimetri pada pengukuran model konsentrat (r=0,986). Nilai ???? sebagai turunan nilai R’ dapat menurunkan simpangan baku dari 4,66% menjadi 1,36%. Model Arrhenius dari nilai ???? memberikan prediksi umur simpan 16,7 minggu yang mendekati prediksi dari nilai L* (17,2 minggu) pada suhu 25 °C.

Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan Tengku Mia Rahmiati; Virna Muhardina; Putri Meutia Sari
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High concentration of flour can increase the total of soluble solid content in yogurt. A concentration of 4.5% tofu waste flour and 15% skim milk produced 13,89 oBrix and 15,44 oBrix soluble solids resulting in the highest viscosity value of 609,6 Cp.

Assessment and Adoption of Tomato Charcoal Cooler Storage Bin for Farmers in The Tropics Chukwuemeka Jude Ohagwu; Amarachukwu Violet Ohagwu; Nwaeze Joel Nwakaire
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study tends to study the postharvest technological evaluation of different tomato storage environments/media for domestic preservation of fresh and fleshy tomato quality to improve its shelf life with emphasis on charcoal cooler storage bin (CCB). It involved the preliminary investigation of farmers’ knowledge and skill with regard to tomato preservation and storage with different tomato storage environments, adoption of developed CCB: design capacity was 40kg/batch storage for 7days in Nsukka. These were conducted between April to September, 2019. The field studies were carried out through structured questionnaire to know the adaptive knowledge and skill of farmers with regard to tomato preservation and storage. Comparative study of the developed CCB with other environmental storage conditions namely: open-air (ambient) storage (OAS), refrigerator (RF), freezer (FR), (room) laboratory storage (LS), and thatched house storage (THS) were carried out. The four varieties of fresh and fleshy harvested tomato fruits: Copra, Nindo F1, Yolings, and UTC locally cultivated were set into the 6 treatments (media), each treatment was replicated twice. The study showed that the quality attributes such as cracking, yellowing, weight loss, rottening, hardness, and brix value were determined. Based on the physicomechanical parameters of the tomatoes under seven days investigation, FR (0 °C,95%) and RF (10 °C, 85%) had better quality and prolonged shelf life, followed closely by the tomato CCB storage (12 °C,85%) and THS(12 °C,78%) then LS(25 °C,78%) and OAS(30 °C,78%). FR storage inhibited/delayed (cold stress) ripening with minimum weight loss, as compared to the other treatments in terms of stability in all parameters. Similarly, CCB was close to RF storage and performed significantly better than ambient OAS and LS. OAS and LS exhibited higher weight loss, and rapid ripening to deterioration due to tropical temperature and relative humidity fluctuation. Therefore, CCB is recommended for rural small scale farmers.

Uji Kinerja dan Implementasi Aplikator Pupuk Cair Berbasis Variable Rate Application untuk Tanaman Kedelai (Glycine max) Miraj Fuadi; Lilik Sutiarso; Radi Radi
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Provision of fertilizer is crucial for improving the quality and quantity of the yield. However, using chemical fertilizer continuously with increasing doses can disrupt the balance of land nutrients. Therefore, it is necessary to use a variable-rate liquid fertilizer device to control fertilizer dose required by the plant. The research aimed to evaluate the variable-rate liquid fertilizer performance. The fertilizier applicator characterized by effective field capacity (EFC), theoretically field capacity (TFC) and field efficiency (FE). The materials used were fertilizier (Urea, Sp-36, KCL), Glycine max seeds Grobogan variety. While the equipments were a set of variable-rate liquid fertilizer applicator, scale, rollmeter, analytic balance, multitester, and calipers. To observe the plant responses by fertilizer applicator, a demplot of 36 x 8 m2 was divided in 6 plots of 12 x 4 m2 (A1, A2, ... A6). The evaluation showed respectively the EFC, TFC and FE were 624 m2/h, 864 m2/h and 72.27%. The soybean growth showed that statistically the application of fertilizers using an applicator did not significantly affect plant height parameters but significantly affected the stem diameter, number of leaves and coverage area. Nevertheless, it was still found that soybean crop had different productivity, shown by a significance value of 0.028. Regression analysis with the fertilizer SP-36 (X2) variable on productivity obtained the function Y = -1.405.10-4 + 0.12X2 – 0.001X22 with an R2 of 0.581. Regression analysis with the fertilizer KCl (X3) variable on productivity obtained the function Y = -2.546.10-16 + 0.053X3 – 2.063.10-4 X32 with an R2 value of 0.701.

Rekayasa Teknologi Penyimpanan dengan Atmosfer Termodifikasi untuk Memperpanjang Umur Simpan dalam Penanganan Pascapanen Tomat Eusabius Paul Pega; Nursigit Bintoro; Arifin Dwi Saputro
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tomat adalah salah satu komoditas hortikultura yang bernilai ekonomis tinggi dan berpotensi untuk diekspor. Buah tomat memerlukan penanganan serius, terutama dalam hal peningkatan hasil, mutu, dan penanganan pascapanennya. Salah satu tahapan pascapanen produk segar hasil pertanian yang sangat penting adalah penyimpanan. Penelitian ini bertujuan untuk merancang alat yang mampu mengatur suhu dan memodifikasi komposisi gas di dalam suatu ruangan tertutup (Modified Atmosphere Storage, MAS), melakukan kajian matematis maupun statistika mengenai pengaruh komposisi gas serta variasi suhu udara ruang simpan terhadap berbagai sifat fisik buah tomat dan menentukan kombinasi perlakuan terbaik antara konsentrasi oksigen dan suhu ruang simpan untuk penyimpanan buah tomat. Penelitian dimulai dengan pembuatan peralatan MAS dengan berbagai kelengkapannya. Setelah peralatan MAS jadi, kemudian dilakukan pengujian dengan variasi perlakuan konsentrasi gas O2 3%, 10%, 15%, dan 21% dan suhu ruang MAS 10 °C, 15 °C, dan 28 °C, dengan sampel buah tomat. Pengamatan dilakukan setiap hari selama 15 hari terhadap perubahan kualitas fisik buah tomat yang disimpan. Hasil penelitian ini menunjukkan bahwa peralatan MAS dapat dibuat dari bahan-bahan yang tersedia dipasaran lokal dengan hasil yang memuaskan. Penurunan konsentrasi gas O2 ruang MAS dapat dilakukan dengan mengalirkan gas N2 kedalam ruang simpan MAS. Kombinasi perlakuan variasi konsentrasi oksigen dan suhu penyimpanan berpengaruh terhadap parameter laju respirasi, susut bobot, total padatan terlarut, pH, dan kekerasan buah. Secara umum kombinasi perlakuan terbaik adalah perlakuan dengan konsentrasi oksigen 10% dan suhu penyimpanan 15 °C.

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Fiametta Ayu Purwandari

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Daerah istimewa yogyakarta

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Home Page

OAI Link

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Contact

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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

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