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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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A Simple and Sensitive Method for Determination of Sugar Content in Fruits and Culture Media During Fermentation Djagal Wiseso Marseno; Retno Indrati
agriTECH Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A colorimetric for sugar determination using cuprammonium reagent containing strong base has been improved with a heating process after a reaction started. The reaction was started after the sugar or sample containing sugar was added to the cuprammonium reagent consisted of 1 mM CuSO – 0,4 M (NH ) SO – 0,6 M NaOH). This heat ing process could enhance the formation of sugarcupper ammonium complex, so that the intensity of absorbance increased at wavelength of 280 nm. This simple and sensitive method was applicable for various sugars detection such as sugar fraction after HPLC separation, sugar content in biological extract or in culture medium during fermentation. Interestingly, different from previous report, this method was specific for non polyol sugars.

Optimasi Penggunaan Lahan Berdasarkan Kelas Kesesuaian Lahan untuk Pengembangan Tanaman Perkebunan (Studi Kasus: Kabupaten Sumba Timur Provinsi Nusa Tenggara Timur) Marthen Makaborang; Sunarto Goenadi; Pramono Hadi
agriTECH Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In order to study the suitability of land for development of cashew (Anacardium occidentale L), coffee var. robusta and vanilla crops and also to obtain maximum benefit. This research was conducted in District of Karera East Sumba sub- province. ArcGIS was used to assess land suitability by means overly of some maps such as: elevation, topography, soil type, soil texture, depth of land, clauses of farm for crop cashew, coffee var. robusta and vanilla to get the land suit ability class map. After obtaining map of land suitability, optimization was done using linear programming POMwin to obtain maximum benefit by applying optimization of land suitability. Results indicated that for cashew at very suitable class (S1) was 7,234.53 ha (37 %), S2 (suitable enough class) was 7,815.40 ha (40 %), S3 (suitable rather class) was2,918.6 ha (15 %) and N (inappropriate class) was 1,587.44 ha (8 %). Vanilla crop at very suitable class (S1) was2,126.14 ha (11 %), S2 (suitable enough class) was 8,965.10 (46 %), S3 (suitable rather class) was 1,333.86 ha (7%) and N (inappropriate class) was 7,130.88 ha (36 %). And coffee var. robusta crop at very suitable class (S1) was2,368.60 ha (12 %), S2 (suitable enough class) was 8,722.63 ha (45 %), S3 (suitable rather class) was 8,272.92 ha (42%) and N (inappropriate class) was 191 ha (1 %). From optimization process that was obtained 12 out of 13 land units with the optimum area gave the total benefit (Z max) of Rp. 55.9 billion at the fifth year production. This area consists of 6,749.28 ha (57.7 %) for crop cashew for class suitability of S1, S2, and S3; for coffee var. robusta crop of 4,932.74 ha (42.2 %) for class suitability of S1, S2, and S3, and for vanilla crop of 9.53 ha (0.1 %) for class suitability of S3.ABSTRAKPenelitian ini bertujuan untuk mengkaji kesesuaian lahan untuk pengembangan tanaman jambu mete, panili dan kopi robusta serta mengoptimalkannya untuk mendapatkan keuntungan yang maksimum. Pendekatan yang digunakan da lam mengkaji kesesuaian lahan adalah menggunakan software ArcGIS dengan mengoverlaikan peta ketinggian, peta kelerengan, peta jenis tanah, peta tekstur tanah, peta kedalaman tanah, peta drainase dan peta temperatur udara serta peta situasi sesuai dengan persyaratan lahan untuk tanaman jambu mete, panili dan kopi robusta guna mendapatkan peta kelas kesesuaian lahannya. Setelah diperoleh peta kesesuaian lahan maka dilakukan optimasi dengan menggu nakan software linear programming POMwin untuk mendapatkan peta kelas kesesuaian lahan yang optimum dengan keuntungan yang maksimum. Hasil kesesuaian lahan tanaman perkebunan diperoleh untuk jambu mete pada kelas kesesusaian S1 (sangat sesuai) seluas 7.234,53 ha (37 %), S2 (cukup sesuai) seluas 7.815,40 ha (40 %), S3 (agak se suai) seluas 2.918,62 ha (15 %) dan N (tidak sesuai) seluas 1.587,44 ha (8 %). Tanaman panili S1 seluas 2.126,14 ha (11 %), S2 seluas 8.965,10 ha (46 %), S3 seluas 1.333,86 ha (7 %) dan N seluas 7.130,88 ha (36 %). Serta tanaman kopi robusta S1 seluas 2.368,60 ha (12 %), S2 seluas 8.722,63 ha (45 %), S3 seluas 8.272,92 ha (42 %) dan N seluas191 ha (1 %). Dari hasil optimasi diperoleh 12 dari 13 satuan unit lahan yang ada dengan luas optimum 11.691,56 ha (60 %) dapat memberikan keuntungan maksimum (total Z maks) sebesar Rp 55,9 miliyar pada produksi tahun ke- 5 yang terdiri dari 6.749,28 ha (57,7 %) untuk tanaman jambu mete pada kelas kesesuaian S1, S2, dan S3, tanaman kopi robusta sebesar 4.932,74 ha (42,2 %) pada kelas kesesuaian S1, S2 dan S3, dan tanaman panili sebesar 9,53 ha (0,1%) pada kelas kesesuaian lahan S3.

Penilaian Status Daerah Aliran Sungai (Studi Kasus Sub Das Serang) Mahmud Mahmud; Heru Joko; Sahid Susanto
agriTECH Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Utilization of natural resources which does not consider the conservation of natural resources of the watershed will increase natural disasters such as landslides, erosion and sedimentation, flooding, and drought. To overcome the prob lem, government and communities have to manage the watershed so natural resources can be sustained. This research aims at studying the condition of the watershed hydrology and land use and socioeconomic of parameters, as well as determining the status of Serang sub watershed. The data collected were: hydrology (coefficient of river regime, coefficient of debit variance, the actual sediment, water quality and ground water), land (erosion and land use) and socio-economic (institutional and socio-economic). Results showed that coefficient of river regime of 69 represented the average category, coefficient of debit variance of 0.48 represented the bad category, the index utilization of water of 0.07 represented the good category, sedimentation of 0.03 mm/years represented the good category, water quality in term of physical as well as of chemical and biological represented the good category, and the fluctuation of groundwa ter represented the average category. The type of erosion based on the slope, soil solum, morfoerosion, quality of soil, and water conservation was categorized as normal. Based on socioeconomic factors with land dependency indicator was categorized as average; with the status of land ownership, watershed institution, norms, and the level of adoption of conservation technique indicators was categorized as good; with income population indicator was categorized as bad. To sum up, based on those parameters i.e. hydrology, land and socioeconomic parameters, status of Serang sub watershed was categorized as good.ABSTRAKPemanfaatan sumberdaya alam yang tidak memperhatikan konservasi sumberdaya alam DAS akan meningkatkan bencana alam seperti: tanah longsor, erosi dan sedimentasi, banjir, dan kekeringan. Untuk mencegahnya pemerin tah dan masyarakat perlu mengelola kawasan DAS sehingga sumberdaya alam bisa lestari. Penelitian ini bertujuan mengetahui kondisi pengelolaan DAS dari parameter hidrologi, lahan dan sosial ekonomi dan menentukan status DAS sub DAS Serang. Data yang dikumpulkan adalah data hidrologi (koefesien regim sungai, koefesien variasi debit, kandungan sedimen, kualitas air permukaan dan air tanah), lahan (erosi dan tata guna lahan) serta sosial ekonomi (kelembagaan dan sosial ekonomi). Berdasarkan hasil penelitian dari parameter hidrologi, lahan dan sosial ekonomi bahwa sub DAS Serang memiliki koefisien regim sungai (69) termasuk kategori sedang dan koefisien variasi debit air (0,48) termasuk kategori buruk, indeks penggunaan air (0,07) termasuk kategori baik, laju sedimentasi (0,03 mm/th) termasuk kategori baik, kualitas air dari segi fisik termasuk kategori sedang sampai baik, kualitas air dari segi kimia dan biologi termasuk kategori baik serta fluktuasi muka air termasuk kategori sedang. Erosi dengan memperhatikan kelas lereng, solum tanah, morfoerosi dan kualitas konservasi tanah termasuk kategori normal. Sedangkan faktor so sial ekonomi dengan indikator ketergantungan lahan termasuk kategori sedang, status pemilikan lahan, kelembagaan DAS, norma dan adopsi konservasi termasuk kategori baik serta pendapatan penduduk termasuk kategori buruk. Dengan memperhatikan faktor hidrologi, lahan dan sosial ekonomi maka status Sub DAS Serang dengan nilai 2,705 adalah masuk kategori baik.

Nilai Ekonomi Modal Sosial sebagai Media Rekayasa Difusi Teknologi pada Sentra Industri Pangan Skala Kecil Makhmudun Ainuri
agriTECH Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The reality showed that in the community of small scale food agroindustry there were many problems. The main prob lem was the technology difusion could not be transferred swimmingly, because social capital of small scale food actors were very weak, and it was only based on material bonds. Based on basic assumptions, economic value assessment of social capital in small scale agroindustries prove that social capital could reduce technology diffusion outlet conges tion, and increase agroindustry endurance and welfare. This research method used Participatory Rapit Appraisal by putting the priority on Focused Group Discussian process, participatory observation, and indepth interview towards facilitators, owners, workers and sellers or consumers of food products. The result of this research showed that the dominan social capital economic value identified were; family relation among agroindustry actors, cooperating in raw material suplying and stocking, products distribution and marketing, agroindustrial networking and sharing of enter prise management information. The contribution values were; labour productivity increase of 1025 % and reduction cost of 12 %, material cost reduction of 5-10 %, increase of marketing efficiency up to 25 %, relative value of group ing and information sharing it could facilitate enterprice acess. In terms of technology diffution the dominan factors were family relation, community guarantee, institution and communication media, teamworkbased success orienta tion based on trust. The reinforcement of food small scale industry security and technology diffusion could be done (1) reinforcing family relation, (2) reinforcing and developing enterprice grouping based on community education, (3) expanding enterprise group networking by providing social capital, distributor and product marketing, (4) mapping enterprise relations between producers and vendors or suppliers and (5) intensively utilizing facilitators from a variety of sources.ABSTRAKRealitas menunjukkan bahwa masih banyak permasalahan di komunitas agroindustri pangan skala kecil, terutama pada saluran difusi teknologi yang tidak berfungsi secara baik. Akar penyebabnya diindikasikan karena lemahnya ikatan sosial antar pelaku yang lebih didasarkan atas ikatan material dan menyampingkan modal sosial. Penelusuran nilai ekonomi modal sosial pada agroindustri pangan skala kecil, merupakan bentuk pembuktian atas asumsi dasar bahwa modal social dapat memperbaiki tersumbatnya saluran difusi teknologi, sehingga meningkatkan ketahanan agroindustri yang pada gilirannya dapat menigkatkan kesejahteraan. Metode yang digunakan adalah Participatory Rapit Appraisal dengan mengedepankan proses Focused Group Discusian, observasi partisipatif, dan indept inter view terhadap pendamping, pemilik, pekerja dan penjual atau konsumen. Hasil yang diperoleh menunjukkan bahwa nilai ekonomi modal sosial teridentifikasi pada; hubungan kekerabatan antar pelaku agroindustri, kerjasama dalam pengadaan dan persediaan bahan baku, distribusi dan pemasaran produk, bermitra usaha dan sharing informasi pen gelolaan usaha. Besaran nilai kontribusinya; tenaga kerja terhadap peningkatan produktivitas 10 25 % dan penghe matan biaya 12 %, bahan baku 510 %, pemasaran sampai 25 %, berkelompok dan sharing informasi besarannya relatif tetapi memudahkan akses usaha. Faktor difusi teknologinya; hubungan kekerabatan, masyarakat poguyuban (tanggung renteng), tersedianya media komunikasi dan kelembagaan, serta orientasi sukses bersama atas dasar trust. Penguatan difusi teknologi dan ketahanan agroindustri pangan skala kecil dapat dilakukan dengan memperkuat hubungan kekerabatan, pengembangan kelompok berorientasi usaha sebagai basis sekolah rakyat, memperluas jarin gan kelompok dengan penyedia modal, distributor dan pemasaran produk, memetakan relasi usaha diantara produsen dengan pemasok bahan baku, dan pemanfaatan intensif berbagai pembinaan dan sumber.

Identifikasi Pertumbuhan Tanaman Kedelai (Glycine max L) dengan Pengaruh Pemberian Komposisi Pupuk Menggunakan Metoda Artificial Neural Network Atris Suyantohadi; Mochamad Hariadi; Mauridhi Hery Purnomo
agriTECH Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Artificial neural network modeling has been applied to identify soybean plant growth with fertilizer composition as a goal on this research. The architecture of artificial neural network modeling for the identification of soybean plant growth consists of three layer include on input layer with 36 cells of neuron, 7 hidden layer with 600, 500 cells of neurons to in the last hidden layer with 100 cells of neurons, and the output layer with 108 cells of neurons. Training function has been used on architecture model with 0.5 learning rate and 0.9 constant of momentum. Model has been able to provide a good level of identification with correlation coefficient 0.9996 in the analysis of testing result. Based on the results of the implementation, identification of plant growth rate on soybean consist of periodic plant growth on high tress, stem diameter, number of leaves and branches, plant growth analysis and result of plant growth component based on a combination of treatment into fertilizer plant.ABSTRAKModel artificial neural network (jaringan saraf tiruan) diterapkan untuk identifikasi pertumbuhan varietas kedelai dengan pengaruh pemberian komposisi pupuk yang diberikan selama pertumbuhan sebagai tujuan penelitian ini di lakukan. Susunan arsitektur model jaringan saraf tiruan untuk identifikasi tingkat pertumbuhan tanaman kedelai yang dihasilkan terdiri atas tiga lapisan, yaitu lapisan masukan dengan jumlah sel neuron 36, 7 lapisan tersembunyi dengan sel neuron masingmasing 600 sel neuron, 500 sel neuron hingga pada lapisan tersembunyi terakhir dengan 100 sel neuron dan lapisan keluaran dengan jumlah sel neuron 108. Fungsi pelatihan diterapkan dengan tingkat laju belajar sebesar 0,5 dan konstanta momentum sebesar 0,9. Model telah mampu memberikan tingkat deteksi yang baik dengan koefisien korelasi 0,9996 pada analisa pengujian. Berdasarkan hasil implementasi program yang dijalankan, pada output identifikasi tingkat pertumbuhan tanaman kedelai yang terdiri atas pertumbuhan periodik tanaman atas tinggi tanaman, diameter batang, jumlah daun dan jumlah cabang, analisa pertumbuhan dan kompononen hasil tanaman akan dapat diinformasikan berdasarkan perlakuan parameter kombinasi pemberian pupuk kedalam tanaman.

Potensi Nanofiltrasi dalam Pemekatan Bakteri Asam Laktat sebagai Probiotik Savory dari Kacang Hijau (Phaseolus radiatus L.) Terfermentasi oleh Rhizopus-C Sri Moerniati; Agustine Susilowati; Aspiyanto Aspiyanto
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Concentration of fermented Mung beans as ingredient probiotic through Nanofiltration at fixed pump motor frequency and pressure for long time was an important effort to reach optimal operation condition, so it is generated savory functional product with the best total LAB count and composition. Concentration process of fermented Mung beans substrates by Rhizopus-C fermented by LAB using mixed cultures of L. bulgaricus and S. thermophilus and enriched by full cream milk at 40 °C for 48 hours was performed at pump motor frequency of 20 Hz, room temperature and pressure of 25 bar for 30, 60, 90, 120, 150, 180, 210, 240, 270 and 300 minutes, respectively. The result of activity demonstrated that long time of concentration process would reduce permeate flux, increased retentate composition of total LAB count, total solids, total acids, dissolved protein and reducing sugar, while salt concentration would be de- clined. Based on total LAB count and process efficiency, optimal time of concentration to generate retentate as savory probiotic was 210 minutes with concentrations of total solids of 21.25 %, total acids of 1.35 %, dissolved protein of 5.65 mg/mL, reducing sugar of 127.5 mg/mL, salt of 0.57 % and total LAB count of 2.6 x 1010 cfu/mL, whereas permeate as side product could be used as probiotic acidulent gave flux of 9 L/m2.hour with concentrations of total solids of 2.24%, total acids of 1.24 %, dissolved protein of 0.02 mg/mL, reducing sugar of 2.985 mg/mL, salt of 0.67 % and totalLAB count of 1.2 x 107 cfu/mL.ABSTRAKPemekatan konsentrat kacang hijau terfermentasi sebagai probiotik ingredient menggunakan sistem nanofiltrasi den- gan waktu yang semakin meningkat pada tekanan & kecepatan motor tetap merupakan upaya untuk memperoleh kon- disi operasi optimal sehingga dihasilkan produk fungsinal savory dengan total BAL dan komposisi terbaik. Proses pemekatan dilakukan selama 30, 60, 90, 120, 150 ,180, 210, 240, 270 dan 300 menit, tekanan 25 bar, frekwensi motor pompa 20 Hz, suhu ruang pada substrat kacang hijau terfermentasi oleh Rhizopus C yang difermentasi oleh BAL pada suhu 40 °C selama 48 jam menggunakan campuran L. bulgaricus dan S. thermophilus dan diperkaya dengan susu skim. Hasil penelitian menunjukkan bahwa peningkatan waktu proses akan menurunkan fluks bahan namun meningkatkan komposisi retentat terhadap total BAL, total solid, total asam, protein terlarut, gula pereduksi sedangkan kadar garam cenderung menurun. Berdasarkan jumlah BAL dan efesiensi proses, Waktu pemekatan 210 menit adalah optimal dalam dalam menghasilkan retentat sebagai probiotik savory dengan total padatan kering 21,25 %, total asam 1,35 %, protein terlarut 5,65 mg/mL, gula pereduksi 127,5 mg/mL, garam 0,57 % dan jumlah BAL 2,6 x 1010 cfu/mL dan fluks permeat 9L/m2.jam sedangkan permeat sebagai produk samping yang berpotensi sebagai acidulant berprobiotik dengan kandun-gan total padatan kering 2,24 %, total asam 1,24 %, protein terlarut 0,02 mg/mL, gula pereduksi 2,985 mg/mL, garam0,67 % dan jumlah BAL 1,2 x 107 cfu/ml.

Physicochemical Properties of Palm Stearin and Palm Mid Fraction Obtained by Dry Fractionation Bangun P. Nusantoro
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Palm stearin was obtained from the 1st dry fractionation at a yield of 27.6 % with IV: 37.6 and SMP: 51.8 oC while palm mid fraction (PMF) was obtained from the 2nd dry fractionation at a yield of 24.1 % with IV: 45.8 and SMP:42.7 oC. Palm stearin consisted mainly of POP (31.06 %), PPP (20.61%) and POO (15.81 %) while palm mid fraction had disaturated TAG (such as POP: 61.05 % and POSt: 11.76 %) as the major constituents. From melting properties,palm stearin had a higher melting temperature (T : 46.7 oC) than that of PMF (T : 38.5 oC). It was also shown that,M Min general, palm stearin had higher solid fat content at any temperature compared to PMF. Palm stearin will likely besuitable as hard stock for shortenings and PMF has potency in margarine formulations.

Pengembangan Zirkonia Agarosa sebagai Matrik untuk Biokatalis pada Amobilisasi Lipase Candida Rugosa Chusnul Hidayat; Supriyadi Supriyadi; Probondari Probondari
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Enzymes have an ability to catalyze specific chemical reactions with high efficiency and low energy cost. Since immo- bilized enzymes are more stable and reusable in comparison with free enzyme, then the developing of both the enzyme immobilized technique and their support matrices are very important. In this research, agarose- zirconia matrix was prepared for the immobilization of Candida rugosa lipase. Matrix was activated with epichlorohydrin, as bifunctional reagent, to prepare a covalent bridge between matrix and enzyme. Factors, such as NaOH concentration and epoxide groups at the surface of the matrix were investigated. The results show that the optimum NaOH concentration was 0,8M, in which the epoxide content was 714 µmol/gr matrix. Optimization of enzyme coupling resulted in that the optimum of epoxide content was 327 µmol/gr matrix and the immobilized specific activity was 0,35 U/mg protein. The immo- bilization efficiency was 92,13 % based on relative activity of immobilized enzyme to total enzyme loading. Half life time estimation was 7,16 weeks in storage condition temperature at 4 oC and pH 8. Immobilized lipase was used for interesterification of commercial fish oil and lauric acid. It can be concluded that agarose zirconia matrix was suitable for enzyme immobilization.ABSTRAKEnzim merupakan biokatalis yang potensial untuk dikembangkan karena efektivitasnya yang tinggi dan bersifat spesifik serta mampu mengkatalisis reaksi kimia dengan efisien dan dengan kebutuhan energi yang rendah. Enzim amobil lebih stabil dibandingkan dengan enzim bebas dan dapat digunakan kembali. Oleh karena itu, berbagai metode amobilisasi dikembangkan melalui pengkajian penggunaan berbagai material support matrik, metode aktivasi matrik dan metode pengikatan enzim. Dalam penelitian ini, agarose-zirkonia dibuat sebagai support matrik untuk amobilisasi lipase Can- dida rugosa. Pengikatan lipase dilakukan secara kovalen menggunakan epiklorohidrin sebagai reagen bifungsional. Faktor yang dikaji adalah konsentrasi NaOH dalam sistem reaksi dan kandungan gugus epoksida pada matrik terh- adap enzim amobil. Hasil penelitian menunjukkan bahwa konsentrasi larutan sebesar 0,8 M NaOH menghasilkan gu- gus epoksida sebanyak 714 µmol/gr matriks. Amobilisasi enzim terbaik diperoleh pada kondisi jumlah gugus epoksida sebanyak 327 µmol/gr matriks yang menghasilkan aktivitas spesifik tertinggi sebesar 0,35 U/mg protein. Efisiensi amobilisasi berdasar aktivitas enzim relatif terhadap total enzim terikat pada matriks sebesar 92,13 %. Estimasi umur simpan lipase amobil hingga aktivitas menurun 50 % adalah 7,16 minggu, dengan kondisi pH 8, pada suhu penyim- panan 4 °C. Dari penelitian ini dapat disimpulkan bahwa matriks zirkonia agarosa telah dapat digunakan dengan baik untuk amobilisasi enzim dan lipase amobil dapat digunakan untuk interesterifikasi minyak ikan dan asam laurat.

Sifat Antioksidasi, Sifat Kimia dan Sifat Fisik Manisan Basah dari Kunir Putih (Curcuma mangga Val.) Dwiyati Pujimulyani; Agung Wazyka
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study are to get a good manufacturing process of wet sweets from white saffron and to examine the antioxidant activity, chemical and physical properties of this product. The white saffron rhizomes were peeled, washed, blanched at 100 °C for 5 minutes in 0.05 % citric acid solution and sliced 2 mm thick. The slices of white saffron were boiled in 30 % sugar solution for 10 minutes, then soaked in sugar solution for 2, 3 and 4 days. This product was ex- amined for antioxidation properties (methods: DPPH, FTC, TBA), chemical properties (moisture content, curcumin and phenol content) and physical properties (colour, texture and deformation). The result of this study showed that the wet sweets from white saffron had a good taste, through boiling and soaking in sugar solution for 3 days, had RSA42.94 %. The peroxide and malonaldedyd values of the product were lower than control (without sample). This product had moisture content 23.47 %, curcumin 39.28 ppm (db), phenol 257.44 ppm (db), colour (absorbance) 0.551, texture112.56 N and the deformation value was 34.66 %.ABSTRAKTujuan penelitian ini adalah memperoleh cara pengolahan manisan basah dari kunir putih dan menguji sifat antiok- sidasi, sifat kimia dan sifat fisik produk. Pada penelitian ini dilakukan pengolahan manisan basah kunir putih dengan variasi perlakuan perebusan dan tanpa perebusan serta lama perendaman dalam larutan gula secara bertingkat. Cara pembuatan manisan basah sebagai berikut: rimpang kunir putih dikupas, dicuci, diblanching 100 °C selama 5 menit dalam larutan asam sitrat 0,05 % dan dilakukan pengirisan 2 mm. Irisan kunir putih direbus dalam larutan gula 30 % selama 10 menit, kemudian direndam dalam larutan gula dengan variasi lama perendaman 2, 3 dan 4 hari. Manisan basah dari kunir putih diuji sifat antioksidasi (metode DPPH, FTC dan TBA), sifat kimia (kadar air, kurkumin dan ka- dar fenol) dan sifat fisik (warna, tekstur dan deformasi). Hasil penelitian ini menunjukkan bahwa manisan basah kunir putih yang disukai adalah dengan perlakuan perebusan dan perendaman dalam larutan gula 3 hari, mempunyai RSA 42,94 %, produk peroksida dan malonaldehid lebih rendah dibanding kontrol (tanpa sampel). Produk tersebut mempunyai kadar air 23,47 %, kurkumin 39,28 ppm (bk), fenol 257,44 ppm (bk), warna (absorbansi) 0,551, tekstur112,56 N dan deformasi 34,66 %.

Pengaruh Sinar Ultra Violet dan Lama Penyimpanan terhadap Sifat Mikrobiologi dan Ketengikan Krem Santan Kelapa Suharyono A. S.; Maria Erna K.; M. Kurniadi
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Coconut milk cream is an emulsion in the form of thick and white appearance. One of the alternatives in food preser- vation is irradiation. The irradiation inhibits the growth of bacteria, mold and yeast. The aim of this research was to find out the effect of UV irradiation and storage time on microbe and rancidity properties of coconut milk cream. This research contained two factors of treatment. The first was length of irradiation varying 5 different time 0, 10, 20, 40,60, and 80 seconds. The second factor was storage time, 0, 2, 4, and 6 days. Data acquired in this research were shown in graphic form and discussed descriptively. The result showed that coconut milk cream irradiated for 80 seconds had the lowest total microbe and peroxide score after 6 days of storage, 6,6 x 108 CFU/ml and 6,922 mg eq/Kg respectively. The total microbe value is not appropriate to SNI standard for liquid coconut milk, but peroxide value is suits the SNI standard for food with fat. The length of irradiation is 20 to 80 seconds, the longer irradiation time, the reduction of total microbe and peroxide score on coconut milk cream were higher. Storage time until 6 days, the longer of storage led to increase the total microbe and peroxide value of coconut milk cream.ABSTRAKKrem santan merupakan suatu emulsi yang berbentuk kental dan berwarna putih. Salah satu alternatif pengawetan pangan adalah dengan iradiasi. Radiasi menghambat pertumbuhan bakteri, kapang, dan khamir. Penelitian ini bertu- juan untuk mengetahui pengaruh lama penyinaran dan lama penyimpanan terhadap sifat mikrobiologi dan ketengikan krem santan kelapa. Penelitian ini terdiri dari dua macam faktor perlakuan. Faktor pertama adalah lama penyinaran sebanyak lima taraf yaitu 0, 10, 20, 40, 60 dan 80 detik. Faktor kedua adalah lama penyimpanan yaitu 0, 2, 4, dan 6 hari. Data yang diperoleh disajikan dalam bentuk grafik dan dibahas secara deskriptif. Hasil penelitian menunjukkan bahwa krem santan kelapa yang disinari 80 detik memiliki nilai total mikroba dan angka peroksida terendah selama 6 hari penyimpanan, masing-masing sebesar 6,6 x 108 CFU/ml dan 6,922 mg eq/Kg. Total mikroba krem santan yang diperoleh tidak sesuai SNI untuk santan cair, akan tetapi angka peroksida memenuhi SNI untuk bahan pangan berlemak. Lama penyinaran 20 hingga 80 detik semakin menurunkan total mikroba dan angka peroksida krem santan kelapa. Lama penyimpanan hingga 6 hari semakin meningkatkan total mikroba dan angka peroksida krem santan kelapa.

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Abstract

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Abstract

Abstract

Abstract

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