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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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Penggunaan Natrium Tripolifosfat untuk Meningkatkan Masa Simpan Daging Ayam Leny Yuanita; Prima Retno Wikandari; Sri Poedjiastoeti; Siti Tjahyani
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the study was to know the storage period of chicken on the usage of sodium tripolyphosphate ). The study was carried on two stages. The first stage, the Post Test Only Control Group Design, was to find the variation of sodium tripolyphosphate concentration and the length time of soaking to meet the requirement of P2O5 content and the quality of chicken muscle. The independent variables were sodium tripolyphosphate concentration and soaking time; while the dependent ones were: P O content and organoleptic parameter (i.e. color, flavor, texture). The second stage, the Fac- torial Design, was to know the storage period. The independent variables were variation of sodium tripolyphosphate concentration and soaking time, and storage period; while the dependent variables were chemical and microbiological quality. Data analysis were qualitative and quantitative descriptive. The results of the first stage study revealed that the variation of the sodium tripolyphosphate concentration and soaking time to meet the requirement of P2O5 content and the quality of chicken musle were: 55 g/l – 20 minutes, 70 g/l – 10 minutes, and 70 g/l – 20 minutes. The second stagestudy showed that the storage period of chicken muscle was 6 hours when variations of 70 g/l sodium tripolyphosphate concentration and 20 minutes soaking time were applied, variation of 70 g/l sodium tripolyphosphate concentration and 10 minutes soaking time was 3 hours storage period; while variation of 50 g/l sodium tripolyphosphate concentra- tion and 20 minutes soaking time, for less than 3 hours storage period.ABSTRAKPenelitian ini bertujuan mengetahui masa simpan pada penggunaan natrium tripolifosfat untuk daging ayam. Pene- litian terdiri dari 2 tahap. Tahap I mengetahui variasi konsentrasi natrium tripolifosfat dan lama perendaman yang memenuhi syarat kadar P2O5 dan kualitas daging ayam melalui rancangan penelitian the Post Test Only Control Group Design; variabel bebas adalah variasi konsentrasi natrium tripolifosfat dan lama perendaman, sedangkan variabel terikat adalah kadar P O dan mutu organoleptik. Tahap II mengetahui masa simpan melalui rancangan penelitian faktorial; variabel bebas adalah variasi konsentrasi natrium tripolifosfat dan lama perendaman, serta masa simpan, sedangkan variabel terikat adalah mutu kimia dan mikrobiologi. Analisis data secara deskriptif kuantitatif dan kuali- tatif. Hasil penelitian tahap I: Variasi konsentrasi natrium tripolifosfat dan lama perendaman yang memenuhi syarat kadar P2O5 dan kualitas daging ayam adalah 55 g/l- 20 menit, 70 g/l - 10 menit, dan 70 g/l - 20 menit. Hasil penelitian tahap II: Masa simpan daging ayam pada penggunaan natrium tripolifosfat 70g/l – lama perendaman 20 menit ada- lah 6 jam, untuk variasi 70g/l – lama perendaman 10 menit adalah 3 jam; sedangkan variasi 50 g/l – lama perendaman 20 menit untuk masa simpan < 3 jam.

Karakterisasi Tiga Jenis Pati Sagu (Metroxylon sp.) Hidroksipropil Febby J. Polnaya; J. Talahatu; Haryadi Haryadi; Djagal W. Marseno
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Native sago starch (NSS) was chemically modified with propylene oxide. Hydroxypropylation reaction was aranged using 2.5, 5.0 and 7.5 mL in alkaline condition at 40oC for 24 h. The objective of this study was to identify the effect of propylene oxide on the properties of hydroxypropyl sago starch (HPSS). In addition, swelling power, starch solubility, paste clarity, amylograph properties and starch color were measured. Fourier transform infrared (FT-IR) spectroscopy was used to examine the substitution of hidroxypropyl group. The result showed that molar substitution (MS) HPSS was 0.03-0.09. Swelling power (21.32-51.11 g/g), initial gelatinisation temperature (IGT) (58.5-67.5 oC) and peak ge- latinisation temperature (PGT) (69-75 oC) was the lowest in comparison to NSS was 51.11-77.78 g/g,71.50-72 oC and77.25-79.50 oC respectively for swelling power, IGT and PGT. Paste clarity 59.23-82.18; 35.23-42.09 and 35.70-44.25%T respectively for hidroxypropyl sago starch (HPSS) Tuni, HPSS Ihur and HPSS Molat was highest compared to NSS56.20, 33.27 and 30.22 %T respectively for NSS Tuni, NSS Ihur and NSS Molat. The color of HPSS (L* 93.39-97.58)was highest compared to NSS (L* 62.75-65.01) with a* (0.25-1.38) and b* (6.38-9.37) was the lowest.ABSTRAKPati sagu alami (PSA) telah dimodifikasi dengan propilen oksida. Hidroksipropilasi dengan variasi propilen oksida berturut-turut 2,5, 5,0 dan 7,5 mL dalam suasana alkali pada suhu 40 oC selama 24 jam. Tujuan penelitian ini adalah untuk mempelajari pengaruh variasi propilen oksida terhadap sifat-sifat pati sagu hidroksipropil (PSHP). Parame- ter perubahan yang diukur meliputi kemampuan menggelembung, daya larut, kejernihan pasta, sifat amilografi dan warna pati. Spektra fourier transform infrared (FT-IR) digunakan untuk menunjukkan tersubtitusinya gugus hidrok- sil oleh gugus hidroksipropil. Hasil penelitian menunjukkan bahwa molar subtitusi (MS) PSHP adalah 0,03-0,09. Sifat-sifat seperti kemampuan menggelembung 21,32-51,11 g/g, suhu awal gelatinisasi (SAG) 58,5-67,5 oC dan suhu puncak gelatinisasi (SPG) 69-75 oC adalah rendah jika dibandingkan dengan PSA yaitu 51,11-77,78 g/g,71,50-72 oC dan 77,25-79,50 oC berturut-turut untuk kemampuan menggelembung, SAG dan SPG. Kejernihan pasta 59,23-82,18;35,23-42,09 dan 35,70-44,25 %T berturut-turut untuk pati sagu hidroksipropil Tuni (PSHPT), PSHP Ihur (PSHPI) dan PSHP Molat (PSHPM) lebih tinggi dibandingkan PSA 56,20, 33,27 dan 30,22 %T berturut-turut untuk PSA Tuni, PSA Ihur dan PSA Molat. Warna PSHP (L* 93,39-97,58) menunjukkan nilai yang lebih tinggi jika dibandingkan dengan PSA (L* 62,75-65,01) dengan nilai a* (0,25-1,38) dan nilai b* (6,38-9,37) rendah.

Sorbitol-Oleat Poliester: Produksi, Sifat Fisikokimia, dan Perubahannya selama Penggorenggan Agnes Murdiati; Hastari Wuryastuti; Y. Marsono; Eni Harmayani
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Excess intake of fat and oil resulted in various problem of health disorder. In order to reduce the intake of fat, fat re- placer sorbitol-oleic polyester (SOPE) was developed, by method of esterification methyl oleic and sorbitol at 150 oC for 8 hours. The objectives of this research were to evaluate the characteristics of SOPE produced and the character- istics change in frying. The result showed that SOPE had the color of yellowish brown (y=5 r=0.9 b=0.3 of Lovibond scale), viscosity of 4 cP, refractive index at 25 oC of 1.4307, hydroxyl value of 16.53 mg KOH/g, smoke point of 115 oC, acid value of 2.22 mg KOH/g, and yield of 77.5 %. During frying, the appearance of SOPE became darker, acid value and hydroxyl value was increased by constant rate of 0.37 mg KOH/g/day and 1.38 mg KOH/g/day respectively, and peroxide value increased in the early period and then decreased again, small decreased in smoked point while viscosity of SOPE did not change significantly.ABSTRAKAsupan lemak yang berlebih mengakibatkan berbagai gangguan kesehatan. Untuk mengurangi asupan lemak dibuat senyawa pengganti lemak (fat replacer) sorbitol-oleat poliester (SOPE). Dalam penelitian ini SOPE diproduksi secara kimia dari sorbitol dan asam oleat melalui reaksi esterifikasi antara metil oleat dengan sorbitol pada suhu 150 oC se- lama 8 jam, di dalam suatu reaktor logam. Hasil yang diperoleh menunjukkan bahwa SOPE yang dihasilkan berwarna kuning kecoklatan (k=5 m=0,9 b=0,3 skala Lovibond), viskositas 4 cP, indeks refraksi pada 25 oC sebesar 1,4307, angka hidroksil 16,53 mg KOH/g SOPE, angka asam 2,22 mg KOH/g SOPE, dan yield 77,5 %. Selama penggorengan, SOPE mengalami peningkatan intensitas warna coklat, peningkatan angka asam dengan konstanta kecepatan 0,39 mg KOH/gSOPE/hari, peningkatan angka hidroksil dengan konstanta kecepatan 1,26 mg KOH/gSOPE/hari, kenaikan angka peroksida pada awal pemanasan yang selanjutnya mengalami penurunan kembali, penurunan sedikit titik asap, dan tidak terjadi perubahan viskositas.

Analisis Kebisingan dan Getaran Mekanis pada Traktor Tangan Sigit Prabawa
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of the research was to analyze noise and vibration of hand tractor. Noise was measured with digital sound level meter, while vibration was measured with portable vibration meter. The result showed that the noise level of hand tractor Perkasa 700 GX which was 88 – 99 dB (A) exceeded the critical tolerance level of 85 dB (A), while the vibration level of 2.10 Hz with acceleration of 24.20 m/sec2exceeded the critical tolerance level of 2.10 Hz with acceleration of 10.00 m/sec2. To reduce noise and vibration, it is suggested to improve construction of the hand tractor by improving engine design especially the muffler, installing a spring ring on each bolt, mounting shock breakers, as well as using an engine. It is also recommended to use ear protectors.ABSTRAKTujuan dari penelitian ini adalah menganalisa kebisingan dan getaran mekanis pada traktor tangan. Kebisingan diu- kur dengan sound level meter tipe digital. Getaran mekanis diukur dengan portable vibration meter. Hasil penelitian menunjukkan bahwa tingkat kebisingan pada traktor tangan Perkasa 700 GX adalah 88-99 dB(A), melebihi batas ambang kritis yaitu 85 dB(A). Tingkat kebisingan yang tinggi dapat menyebabkan kerusakan pada pendengaran. Hasil penelitian juga menunjukkan tingkat getaran mekanis dengan frekuensi 2.10 Hz dan percepatan 24.20 m/det2 yang me- lebihi batas yang diijinkan yaitu frekuensi 2.10 Hz dan percepatan 10 m/det2. Upaya yang dapat dilakukan untuk men- gatasi masalah kebisingan dan getaran mekanis pada traktor tangan adalah perbaikan konstruksi, diantaranya dengan perbaikan rancangbangun motor (khususnya muffler), pemasangan ring per pada semua baut, serta penggunaan shock breaker dan engine. Selain itu juga perlu diperhatikan penggunaan pelindung telinga bagi operator traktor tangan.

Kajian Konsentrasi Bakteri Asam Laktat dan Lama Fermentasi pada Pembuatan Tepung Pati Singkong Asam Rosida Armanto; Anita Sawitri Nurasih
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to study the influenc e of lactic acid bacteria (Lactobacillus plantarum) concentration andfermentation time on physical and chemical properties of sour cassava starch flour. This research used a Completely Randomized Design with factorial pattern (two factors). The first factor was the concentration of lactic acid bacteria (0 %, 1 %, 2 %, and 3 %), and the second factor was the fermentation time (0, 3, 6 and 9 days). The best treatment was the combination of concentration of lactic acid bacteria 9 % and 9 days of fermentation. This sour cassava starch flour had 19,6 % flour yield, 0.44 % total acid, 1.984 cps viscosity, 3.88 sour smell score and 276.3 % developing volume of bread. The addition of lactic acid bacteria could shorten fermentation time and produce sour cassava starch flour that had similar properties with the natural one.ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi bakteri asam laktat (Lactobacillus plantarum)dan lama fermentasi terhadap sifat fisika dan kimia pati singkong asam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor (dengan 2 kali ulangan). Faktor I adalah konsentrasi bakteri asam laktat (0 %, 1 %, 2 %, dan 3 % v/b) dan faktor II adalah lama fermentasi (3, 6, 9, dan 12 hari). Hasil terbaik diperoleh pada kombinasi perlakuan konsentrasi bakteri asam laktat 3 % dan lama fermentasi selama 9 hari. Tepung pati singkong asam yang dihasilkan mempunyai rendemen 19,6 %, total asam 0,44%, viskositas 1,984 cps, skor bau asam 3,88 dan volume pengembangan roti 276,3 %. Penambahan bakteri asam laktat dapat mempersingkat waktu fermentasi dan diperoleh tepung dengan sifat yang sama dengan pati singkong asam dari fermentasi alami.

Isolasi dan Aktivitas Penstabil Oksigen Singlet Fraksi Fenolik dari Ekstrak Andaliman (Zanthoxylum acanthopodium DC.) Edi Suryanto; Sri Raharjo; Hardjono Sastrohamidjojo; Tranggono Tranggono
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of this study was to isolate the different phenolic fractions present in andaliman extract and to determinetheir singlet oxygen quenching activities. Andaliman fruit was sequentially extracted with hexane, acetone and ethanol (1:5) for 24 hours, respectively. The extracts of andaliman fruit were further separated by gradient elution methods with column chromatography, using ethyl acetatemethanol as mobile phase and silica gel G60 as stationary phase. Singlet oxygen quenching activities was examined using linoleic acid as substrates each containing 100 ppm eryth- rosine as a photosensitizer. The active fractions were characterized by IR and UV spectrometry techniques. Fraction II was discovered having properties as quencher of singlet oxygen effectively as well as fraction III. The quenching effect of fractions II and III were much higher than that of αtocopherol (p<0.05). The fraction II was identified by IR spec- trometry, and the sample showed that strongest absorption at 3356 cm-1 indicating hydroxyl group from the phenolic compounds and the UV spectra showed that data of active fractions indicated an absorption maximum were 204, 221 and 272 nm, respectively. The conclusion was that fractions component of andaliman extract showing singlet oxygen quenching activity was a component having phenolic group.ABSTRAKTujuan penelitian ini adalah untuk mengisolasi perbedaan fraksi fenolik yang terdapat pada ekstrak andaliman dan menentukan aktivitas penstabilan oksigen singlet. Buah andaliman diekstraksi secara berturutturut dengan heksana, aseton dan etanol (1:5) selama 24 jam. Ekstrak buah andaliman selanjutnya dipisahkan dengan metode elusi gradien dengan kromatografi kolom menggunakan etil asetatmetanol sebagai fasa gerak dan silika gel G60 sebagai fasa diam. Aktivitas penstabilan oksigen singlet diuji menggunakan asam linoleat sebagai substrat yang mengandung 100 ppm eritrosin sebagai fotosensitiser. Fraksi aktif dikarakterisasi dengan teknik spektrometer IR dan UV. Fraksi II dite- mukan memiliki sifatsifat sebagai penstabil oksigen singlet yang sama efektifnya dengan fraksi III. Efek penstabilan fraksi II dan III lebih tinggi daripada αtokoferol (p<0,05). Fraksi II diidentifikasi dengan spektrometer IR dan sampel menunjukkan bahwa terdapat penyerapan yang sangat kuat pada 3356 cm-1 yang mengindikasikan adanya gugus hi- droksil dari senyawa fenolik sedangkan spektra UV menunjukkan data fraksi aktif mengindikasikan adanya serapan maksimum berturutturut adalah 204, 221 dan 272 nm. Kesimpulannya adalah komponen fraksi ekstrak andaliman menunjukkan aktivitas penstabilan oksigen merupakan komponen yang memiliki gugus fenolik.

Simultaneous Determinations of Aflatoxins B , B , G , And G Using Hplc with Photodiode-Array (PDA) Detector in Some Foods Obtained from Yogyakarta, Indonesia Abdul Rohman; Triwahyudi Triwahyudi
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A method has been validated for simultaneous determinations of aflatoxins B , B , G and G using HPLC with photodiodearray (PDA) detector in some foods obtained from Yogyakarta. An optimum condition is reached using column ResolveTM C (150 mm x 3.9 mm i.d; 5 μm). The mobile phase used is a mixture of methanolacetonitrilewater (17: 1819: 63 v/v) delivered isocratically at 1.2 ml/min. All aflatoxins were detected at 365 nm. The samples of food (corn, rice,and pea nuts) were obtained from local markets and super markets in Yogyakarta. The sample was prepared by solid phase extraction using a Florisil cartridge.The method revealed a good linearity for all aflatoxins evaluated by determination coefficients (r2) > 0.99. The recoveries of aflatoxins B , B , G and G are 84.78; 82.14; 85.29; and 89.06 %, respectively. The detections limits are 13.20;9.36; 7.54; and 6.75 μg/L. The RSD values of intraday precisions are 0.38; 1.27; 3.09; and 1.76 %, respectively. Thevalidated method has been used to quantify the level of flatoxins in foods.

Analisis Citra untuk Mengamati Perubahan Kenampakan Visual Bawang Merah (Allium Ascalonicum, L) Karena Pengeringan ) Rudiati Evi Masithoh; Sony Anshory Kusuma
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed at observing changes of visual appearance of dehydrated sliced red onion (Allium ascalonicum L)and its image parameters, i.e. area and textures (entropy, energy, contrast, and homogeneity) using image processing and analysis. Images analysis was conducted using the image processing system consisted of a webcam, illuminations, computer hardware, and image processing software. Entropy and contrast increased as moisture contents decreased, whereas energy, homogeneity and area decreased as the moisture contents decreased. Statistical analysis resulted in the relationship between red onion moisture content and its textural image parameters, i.e. entropy, energy, homogene- ity and area; while contrast did not contribute significantly to the moisture content. Using the developed machine vision system it is expected to determine the moisture content of sliced red onion based on image parameters, i.e. texture and area.ABSTRAKPenelitian ini bertujuan untuk mengamati perubahan kenampakan visual bawang merah (Allium ascalonicum, L) yangdikeringkan yang dinyatakan dalam parameter citra yaitu area dan tekstur (entropi, energi, kontras, dan homogenitas) menggunakan teknik pengolahan dan analisis citra. Analisis citra dilakukan dengan menggunakan machine vision yang terdiri dari webcam, iluminasi (lampu), komputer dan perangkat lunak pengolah citra. Nilai entropi dan kontras akan mempunyai kecenderungan meningkat jika terjadi penurunan kadar air pada bahan, sedangkan energi, homoge- nitas, dan area akan menurun dengan berkurangnya kadar air. Dari analisis statistik dapat dinyatakan bahwa kadar air bawang merah merupakan fungsi dari parameter citra, yaitu energi, entropi, homogenitas, dan area; sedangkan nilai kontras tidak memberikan kontribusi. Dengan menggunakan machine visión system yang dikembangkan maka diharapkan dapat digunakan untuk memprediksi kadar air berdasarkan parameter tekstur dan area.

Kinerja Aditif Improver dalam Produksi Rolling Oil Menggunakan Bahan Baku Minyak Sawit M. Ainuri; T. T. Irawadi; A. Suryani; E. Gumbira-Sa’id; Z. A. Mas’ud; E. Hardono
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rolling oil (RO) is a process lubricant that used in metal working industries, especially in cold rolling mill (CRM)process as roll coolants, roll oil and pickler oil. Rolling oil is the mixture of basic lubricant and additives. Basic lubricant of RO usually from mineral or synthetic oil which have problems on process performance as well as in en- vironment. Crude palm oil (CPO) is a potential commodity, but its’ utilities are still very limited. CPO is better than mineral or synthetic oil, especially on environmental conservation and process performance. Therefore, CPO is very potential to replace mineral oil as a base lubricant of RO. To determine the best base lubricant and additives based on characteristic analysis and performance uses two approaches, the statistical approach used to know whether the treatment is effective or not and zero one method used to get the best decision from more alternatives and criteria. In general, CPO characteristics generally is similar with commercial RO characteristics. Yet, deviation of the acid value, peroxside value, iodine value, moisture and Fe content can be minimized by purification and mixture of olein fraction. Performance of improver additive, emulsifier (EM), viscocity index improver (VII) and extrime pressure (EP) produces three kinds of the best additive namely emulfluid A (Ed) as a emulsifier additive, AP. 5315 (Va) as a viscosity index improver and AP.2337 (Pb) as a extreme pressure. Interaction phenomena distinguish the more purify of CPO purification process the more interactive for additive, and interaction between additives distinguishes that additives of VII affect to emulsion performance and EP additives have negative effects on emulsion and viscosity performance. Selection of the best concentration of the best improver additives results; Ed 2.0 % (w/w) with alternative value of 35%, Va 2.0 % (w/w) with alternative value 42,9 % and Pb 2.0% with alternative value 46.25 %.ABSTRAKRolling oil (RO) adalah salah satu pelumas proses yang digunakan di industri logam, khususnya pada proses coldrolling mill (CRM), berfungsi sebagai roll collants, roll oil dan pickler oil. Bahan utama RO adalah pelumas dasar dan aditif. Pelumas dasar RO pada umumnya berasal dari minyak bumi atau minyak sintetik yang memiliki permasala- han baik dalam kinerja proses maupun lingkungan. Minyak kelapa sawit (CPO) merupakan komoditas potensial, tetapi pemanfaatannya masih terbatas. CPO lebih baik dibanding minyak mineral dan sintetik khususnya terhadap konservasi lingkungan dan kinerja proses. Oleh kerena itu, CPO berpeluang menggantikan minyak mineral sebagai pelumas dasar RO. Pemilihan pelumas dasar dan aditif pada produksi RO didasarkan atas analisis karakteristik dan kinerja yang menggunakan dua pendekatan; statistik untuk mengetahui efektifitas perlakuan, dan metode zero one untuk penentuan pilihan terbaik dari banyak alternatif dan kriteria. Secara umum, karakteristik CPO tidak jauh berbeda dengan karateristik RO komersial. Perbedaan pada bilangan asam, peroksida, dan iod, serta kadar air dan kadar Fe dapat diperkecil melalui proses purifikasi dan pencampuran fraksi olein. Kinerja aditif improver, emulsifier (EM), viscocity index improver (VII) dan extreme pressure (EP) diperoleh tiga macam aditif terbaik, yaitu emulfluid A (Ed) sebagai aditif emulsifier, AP. 5315 (Va) aditif viscosity index improver dan AP.2337 (Pb) aditif extreme pressure. Fenomena interaksi CPO dangan aditif menunjukkan semakin murni CPO semakin kuat dan interaksi antara aditif dengan aditif menunjukkan bahwa aditif VII berpengaruh positif terhadap kinerja emulsi dan aditif EP negatif terh- adap kinerja emulsi dan viskositas. Sedang konsentrasi aditif improver terbaik adalah Ed 2.0 % (w/w) dengan nilai alternatif 35 %, Va 2.0 % (w/w) dengan nilai alternatif 42,9 % dan Pb 2.0% dengan nilai alternatif 46.25 %.

Penentuan Laju Degradasi Prasarana Irigasi Menggunakan Metode Statistik Judy Kurniawan; Putu Sudira; Sigit Supadmo Arif
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Degradation process of irrigation infrastructures is one of the most important things and determines the last result ofAsset Management Planning (AMP). Degradation process will determine irrigation infrastructure’s lifetime, hence, it will influence the whole process of AMP, and finally influence the management of irrigation infrastructures. The objec- tive of this research aims at developing a model of the degradation rate of irrigation infrastructures, as one input for AMP, to support decision making in irrigation infrastructure management. This research was conducted at Sidandang, Pengasih, Jering and Mejing irrigation schemes located at Magelang, Kulonprogo, Sleman, and Bantul Districts, respectively. Statistical model was used to analysis the rate of degradation of irrigation infrastructures. The model requires the relation between time for degradation and the number of degradations. The data used for analysis was secondary data of asset condition in several years. The result shows that linear model that has been regularly used before is not valid to predict the rate of degradation of irrigation infrastructures based on irrigation facet age. The exponential model was developed in order to find out the more suitable procedure to predict the rate of degradation process based on irrigation facet age, and effective for all types of facet at all types of asset. The rate of degradation process of irrigation asset condition is highly influenced by the rock composition factor and soil physical characteris- tics of asset construction.ABSTRAKProses degradasi prasarana irigasi merupakan salah satu bagian penting dan sangat menentukan hasil akhir perenca-naan manajemen aset (PMA). Hal ini disebabkan karena proses degradasi menentukan umur prasarana irigasi, yang akan mempengaruhi seluruh proses PMA, dan akhirnya juga akan mempengaruhi pengelolaan prasarana irigasi. Penelitian ini bertujuan untuk mengembangkan dan menyusun suatu model laju degradasi prasarana irigasi sebagai salah satu masukan kegiatan PMA untuk mendukung pengambilan keputusan dalam pengelolaan prasarana irigasi. Penelitian dilaksanakan di Daerah Irigasi Sidandang, Pengasih, Jering, dan Mejing, masingmasing terletak di Kabu- paten Magelang, Kulonprogo, Sleman dan Bantul. Metode yang digunakan untuk menganalisis laju degradasi prasa- rana irigasi adalah pemodelan statistik dengan menghitung hubungan variabel waktu yang dibutuhkan untuk setiap proses degradasi dan jumlah kerusakan. Data yang dipergunakan untuk analisis adalah data sekunder kondisi aset irigasi dalam waktu beberapa tahun. Hasil penelitian menunjukkan bahwa model linier yang biasa digunakan selama ini tidak handal untuk memprediksi laju degradasi sarana irigasi berdasarkan umur faset irigasi. Model eksponensial yang dikembangkan lebih handal untuk memprediksi laju degradasi prasarana irigasi berdasarkan umur faset irigasi, dan berlaku untuk semua tipe faset pada semua tipe aset. Proses degradasi kondisi aset irigasi sangat dipengaruhi oleh faktor komposisi batuan dan sifat fisik tanah penyusun aset.

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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

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