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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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Pengurangan Aflatoksin B (AFB ) dengan Proses Fermentasi Menggunakan Rhizopus Oligosporus MK-1 pada Pembuatan Bumbu Pecel Yuliana Tandi Rubak; Endang S. Rahayu; Sardjono Sardjono
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aflatoxin B is the most harmfull mycotoxin for human health because of the toxicity, carcinogenicity, teratogenicity 1and mutagencity. Aflatoxin is the common mycotoxin contaminant in grains, nuts and their products such as “bumbupecel”. Bumbu pecel is a kind of spice used for serving vegetable foods called “pecel” which is very popular in In-donesia. Biological reduction of aflatoxin is an important process in order to degrade aflatoxin in foods. The aim of this research was to modify the steps of bumbu pecel production to reduce aflatoxin B content through fermentation of peanut by Rhizopus oligosporus MK-1. The research was carried out in two steps that were modifying process inbumbu pecel production and sensory test for modified bumbu pecel. Modification process consisted of bean soaking, germ pealing, washing, steaming, fermentation of Rhizopus oligosporus MK-1 and roasting. Aflatoxin analysis was carried out by ELISA (Enzyme Linked Immunosorbent Assay). The result indicated that fermentation process by Rhizopus oligosporus MK-1 reduced 88.95 % aflatoxin B accumulatively in three days fermentation. Aflatoxin reduction 1was greater with the of length fermentation time and correlated with the growth of Rhizopus oligosporus MK-1. Twodays fermentation did not affect the sensory characteristic of bumbu pecel.ABSTRAKAflatoksin B adalah mikotoksin yang paling berbahaya untuk kesehatan manusia, karena bersifat racun, karsinogenik, teratogenik dan mutagenik. Aflatoksin adalah mikotoksin yang sering mencemari biji-bijian, kacang-kacangandan juga produk biji-bijian maupun kacang-kacangan seperti bumbu pecel. Bumbu pecel adalah bumbu yang digu- nakan bersama sayuran yang biasa disebut “pecel” yang sangat popular di Indonesia. Reduksi biologis aflatoksin adalah proses yang sangat penting untuk menurunkan kandungan aflatoksin selama fermentasi kacang oleh Rhizopus oligosporus MK-1. Penelitian ini terdiri dari 2 tahap yaitu modifikasi proses produksi bumbu pecel dan uji sensoris terhadap bumbu pecel yang telah dimodifikasi. Modifikasi proses meliputi perendaman biji, pengupasan kulit biji, pen- cucian, perebusan, fermentasi Rhizopus oligosporus MK-1 dan penyangraian. Analisis aflatoksin menggunakan ELISA (Enzym Linked Immunosorbent Assay). Hasil penelitian menunjukkan bahwa proses fermentasi menggunakan Rhizopus oligosporus MK-1 menurunkan kadar aflatoksin B sekitar 88,95 % selama 3 hari proses fermentasi. Semakin lama proses fermentasi, maka penurunan kadar aflatoksin juga semakin banyak dan berhubungan dengan pertumbuhanRhizopus oligosporus MK-1. Fermentasi selama 2 hari tidak berpengaruh terhadap karakter sensoris bumbu pecel.

Reduksi Aflatoksin B (AFB ) dengan Perebusan dalam Larutan Kapur pada Pembuatan Enting-Enting Marwati Marwati; Endang S. Rahayu; Retno Indrati
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aflatoxin is a toxin produced by Aspergillus flavus and Aspergilus paraciticus found on most grains like peanut and itsproducts. Enting-enting is one of food product basically made from peanuts. Previous survey stated that enting-enting has high enough aflatoxin content until 144 ppb which is more than allowable limit 20 ppb. This study aimed to know the decrease of aflatoxin on production of enting-enting which the process had been modified in to 0 %; 0.5 %, 1.5% and 2.5 % lime solutions and was combined with 0, 10, 15, and 20 minutes boiling time. These combinations were utilized to reduce and identify AFB reduction on a raw peanut. Peanuts was inoculated with A. flavus FNCC 6109 (as 1aflatoxin producer) prior using for enting-enting processing. The aflatoxin content was measured by ELISA method(Enzyme Linked Immuno Sorbent Assay). The results of this research showed that modification of enting-enting produc-tion utilizing 0.5 % lime solution combined with 20 minutes boiling time was able to reduce aflatoxin 47.8 % , 41.4 % and 17.07 % after boiling, roasting and removing inner skin off respectively. These total reduction of 73.96 % AFBwere not able to change the flavor.ABSTRAKAflatoksin merupakan toksin yang dihasilkan oleh Aspergillus flavus dan Aspergillus parasiticus yang banyak terda-pat pada biji-bijan seperti kacang tanah dan produknya. Enting-enting merupakan salah satu produk makanan yang berbasis kacang tanah. Berdasarkan hasil survei enting-enting memiliki kandungan aflatoksin B (AFB ) cukup tinggi 11diatas yang diperbolehkan badan POM (20 ppb) yaitu 144 ppb. Penelitian ini dimaksudkan untuk mempelajari penu-runan aflatoksin pada pengolahan enting-enting yang dimodifikasi proses pembuatannya dengan penggunaan larutankapur (0 %; 0,5 %; 1,5 % dan 2,5 %) yang dikombinasi dengan lama perebusan (0, 10, 15, dan 20 menit) dengan tujuan untuk mereduksi cemaran AFB pada bahan dasar dan mengidentifikasi reduksi AFB pada setiap tahapan pengolahan yang berpotensi menurunkan cemaran AFB . Kacang tanah yang digunakan untuk pengolahan enting-enting pada penelitian ini terlebih dahulu dicemari dengan Aspergillis flavus FNCC 6109. Kadar aflatoksin diukurdengan menggunakan metode ELISA (Enzyme Linked Immuno Sorbent Assay). Hasil penelitian menunjukkan bahwamodifikasi pengolahan enting-enting dengan penggunaan kapur konsentrasi 0,5 % dikombinasikan dengan lama perebusan 20 menit pada perebusan larutan kapur mampu mereduksi AFB 47,8 % diikuti dengan penyangraian 41,4% 1dan penghilangan kulit ari 17,07 %, dengan total penurunan 73,96 % dan tetap mempertahankan cita rasa.

Effect of Chitosan Coating Containing Active Agents on Microbial Growth, Rancidity and Moisture Loss of Meatball During Storage Yudi Pranoto; Sudip Kumar Rakshit
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Edible coatings based on chitosan were applied on meatball product in order to preserve quality during storages atambient and refrigeration temperatures. To improve its efficacy, chitosan coatings were incorporated with garlic oil0.2%, potassium sorbate 0.1 % and nisin 51,000 IU. The qualities of meatball assessed were total microbial growth, TBA value and percentage of moisture loss. All chitosan coatings suppressed microbial growth in meatball and strong- ly revealed when stored at refrigeration temperature. Incorporating garlic oil 0.2% into chitosan coating resulted in a greater reduction of rancidity level in meatball for both storages. Moisture loss of meatball was significantly reduced by all chitosan coatings and obviously shown when stored at refrigeration temperature.

Sensitivitas Bakteri Gram Positif terhadap Katekin yang Diekstraksi dari Gambir (Uncaria gambir) Rindit Pambayun Pambayun; Murdijati Gardjito; Slamet Sudarmadji; Kapti Rahayu K
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Research about sensitivity of Gram-possitive bacteria toward catechin extracted from gambir product has been con-ducted. The results showed that treatment with 6 % catechin extracts affects the growth of Gram-possitive bacteria (Staphylococcus mutans, S. aureus, and B. subtilis). Both S. mutans and S. aureus were inhibited significantly by the extract. Antibacterial activities of (+)-catechin extracted from gambir caused the cell damage irreversibly. Even by ad4bactericidal property. Furthermore, addition of 4, 6, and 8 % (w/v) of the extracts to the media had been carried out toinvestigate the rate of inhibition. The results showed that the addition of 4 % of the extracts slightly inhibit the Gram- possitive bacteria. The addition of 6 and 8 % of the extract showed that the growth of both S. mutans and S. aureus decline during one hour, while B. subtillis still resistant to the catechin. It could be concluded that S. mutans was the most sensitive bacteria to the catechin extracted from gambir followed by S. aureus and B. subtilis.ABSTRAKTelah dilakukan penelitian tentang sensitivitas bakteri Gram positif terhadap katekin yang diekstraksi dari gambir.Hasil penelitian menunjukkan bahwa perlakuan dengan ekstrak ketekin 6 % mempengaruhi pertumbuhan bakteri Gram positif (Staphylococcus mutans, S. aureus, and B. subtilis). S. mutans dan S. aureus dihambat oleh ekstrak secara nyata. Aktivitas antibakteri ekstrak katekin dari gambir menyebabkan kerusakan sel secara permanen. Sel tetap tidak dapat tumbuh meskipun ke dalam medium ditambahkan MgSO . Hal itu berarti bahwa ekstrak ketein dari gambir mempunyai sifat bakterisidal. Penambahan ekstrak katekin ke dalam medium dengan konsentrasi 4, 6 dan 8 % sudah dilakukan un-tuk melihat laju penghambatan pertumbuhan bakteri. Hasilnya menunjukkan bahwa penambahan 4 % ekstrak ketekin sedikit menghambat pertumbuhan bakteri Gram positif. Penambahan 6 dan 8 % ekstrak ketekin ke dalam medium menyebabkan pertumbuhan S. mutans dan S. aureus menurun setelah satu jam, sedangkan B. subtillis tetap tahan terhadap ekstrak ketekin. Sehingga dapat disimpulkan bahwa S. mutants paling sensitif terhadap ekstrak katekin dari gambir, diikuti oleh S. aureus dan B. subtilis.

Efektivitas Suplementasi Agensia Probiotik Lactobacillus acidophilus SNP-2 pada Pembuatan Tape Ketan dan Brem Siti N. Purwandhani; Endang S. Rahayu; Made Suladra
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A biomass of selected Lactobacillus acidophilus SNP-2 was added to the steamed waxy rice before fermentation, and towaxy rice tapuy after fermentation. For supplementation to white solid brem the LAB was added to the pasta of waxy rice tapuy before molding and drying. The drying of pasta were carried out by sun drying and cabinet dryer at 37-38 oC. The probiotic tapuy was kept at room temperature for 3 days, and in a refrigerator at 4 oC for 14 days. The sun dried brem was kept for 3 weeks and the artificial dried brem for 8 weeks at room temperature. The samples were taken periodically to analyse the population and stability of the probiotic organism, and to evaluate organoleptic properties using hedonic scale test. The result showed that Lactobacillus acidophilus SNP-2 supplementation to the rice before fermentation was more effective than that to the tapuy after fermentation. This was based on the observation on the increase of the LAB population after tapuy fermentation, and decrease of the population in the tapuy added with LAB. Keeping tapuy at room temperature for 3 days and at refrigerator for 14 days resulted in the LAB population of 1,2x107CFU/g - 1,5x108 CFU/g which met the requirement for probiotic food. Population of LAB on the brem after drying was showed by the survival cells, i.e. 6.4x106 CFU/g after sun drying and 5.2x107 CFU/g after artificial drying, respectively. After keeping at room temperature for 3 weeks the population of LAB in the sun dried brem was less than that required for probiotic food, i.e. 5.2x103 CFU/g, while that of the artificial dried brem after keeping for 8 weeks was 3.3x105CFU/g. The probiotic isolates taken from the tapuy and brem had the ability to inhibit the growth of Escherisia coli and Salmonella sp. Either fresh and kept the tapuy and brem were acceptable by panelists, therefore waxy rice tapuy and white solid brem are potential for probiotic foods.ABSTRAKPenelitian dilakukan dengan mensuplementasi biomassa agensia probiotik terseleksi Lactobacillus acidophilus SNP-2pada alur pembuatan tape ketan yaitu pada sebelum dan sesudah fermentasi, sedangkan pada pembuatan brem dita- mbahkan pada pasta brem sebelum pencetakan, dan pengeringan dilakukan menggunakan sinar matahari dan cabinet dryer (37 -38oC). Tape ketan probiotik disimpan pada suhu ruang selama 3 hari dan di dalam refrigerator (4oC) selama14 hari. Sedangkan brem yang dikeringkan dengan sinar matahari disimpan selama 3 minggu dan untuk yang diker- ingkan menggunakan cabinet dryer disimpan selama 8 minggu. Pada setiap interval waktu penyimpanan dilakukan analisa viabilitas dan stabilitas sel probiotik. Untuk mengetahui penerimaan konsumen dilakukan uji organoleptik menggunakan metoda Hedonic scale test. Hasil penelitian menunjukkan bahwa suplementasi Lactobacillus acidophi- lus SNP-2 pada tape ketan lebih efektif ditambahkan sebelum fermentasi dibandingkan dengan penambahan sesudah fermentasi, jumlah sel sebelum fermentasi relatif lebih tinggi dibandingkan sesudah fermentasi. Selama penyimpanan pada suhu ruang selama 3 hari dan di dalam refrigerator selama 14 hari, jumlah BAL dalam tape masih dalam batas syarat makanan probiotik, yaitu 1,2x107 CFU/g - 1,5x108 CFU/g. Viabilitas BAL pada brem yang dikeringkan dengan sinar matahari 6,4x106 CFU/g dan yang dikeringkan dengan cabinet dryer 5,2x107 CFU/g. Setelah disimpan selama 3 minggu jumlah BAL brem yang dikeringkan matahari sudah tidak memenuhi syarat sebagai makanan probiotik karena jumlah sel 5,2x103 CFU/g sedang yang dikeringkan cabinet dryer setelah 8 minggu 3,3x105 CFU/g. Isolat probiotik dari tape dan brem mempunyai daya penghambatan terhadap Escherichia coli dan Salmonella sp. Tape ketan dan brem probiotik segar maupun telah jadi, selama penyimpanan secara organoleptik disukai panelis. Jadi tape dan brem padat putih mempunyai potensi sebagai makanan pembawa agensia probiotik.

Suplementasi Lactobacillus Acidiphilus SNP-2 pada Pembuatan Tape Biji Teratai (Nhymphaea pubescen Wild) Rita Khairina; Iin Khusnul Khotimah; Endang Sutriswati Rahayu
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research are develop to usage of lotus seed as base medium tape and study of functionally lotusseed as probiotik agentia. The potency of lotus seed tape as probiotic agentia was done tape suplemented by Lactoba- cillus acidophillus SNP-2. Observation of product belong one month for volunter that consumption. Result of research show that lactic acid bakteria, Lactobacillus, and Enterobacter on feses volunter that consumption lotus seed tape belong observation not significancy. There is no difference values of microflora on feses volunter for before and after consumption of lotus seed tape with suplemented biomass. Range of means LAB between log 8.73 CFU/g – Log 10.12CFU/g, Lactobacillus Log 7.37 CFU/g – Log 10.38 CFU/g end Enterobacter Log 9.19 CFU/g – Log 10.49 CFU/g. ThepH values of feces volunter during observation is significant different with range on 6.11–6.68.ABSTRAKPenelitian ini bertujuan untuk mengembangkan pemanfaatan biji teratai sebagai bahan dasar pembuatan tape danmempelajari fungsionaliti tape biji teratai sebagai agensia probiotik. Potensi tape biji teratai sebagai agensia pro- biotik dilakukan dengan suplementasi tape dengan Laobacillus acidophilus SNP-2 dan diamati pada relawan yang mengonsumsi tape biji teratai selama 1 bulan. Hasilnya menunjukkan Total Bakteri Asam Laktat, Lactobacillus dan Enterobacter pada feses relawan yang mengonsumsi tape biji teratai selama pengamatan tidak menunjukkan pen- garuh yang nyata. Tidak terdapat perbedaan nilai mikroflora feses relawan sebelum dan sesudah mengonsumsi tape biji teratai yang disuplementasi biomassa. Rata-rata kisaran BAL adalah Log 8,73 CFU/g – Log 10,12 CFU/g, Lacto- bacillus Log 7,37 CFU/g – 10,38 CFU/g dan Enterobacter Log 9,19 CFU/g- Log 10,49 CFU/g. Nilai pH feses relawan selama pengamatan berbeda nyata dengan kisaran berada pada nilai 6,11–6,68.

Physico-Chemical Methods for Determination of Lard in Food Products for Halal Authentication Study A. Rohman; Y.B Che Man
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Food authenticity is a great concern not only for consumers but also for food producers. Lard and pork are prohibitedto be consumed by followers of Islamic religion. Lard and pork intakes are associated with several health problems. Because of the restriction reasons to consume lard and pork and its biological implications, indeed, analytical methods offering fast and reliable methods are required. This article will describe some physico-chemical methods i.e. Fou- rier transform infrared (FTIR) spectroscopy, chromatography, electronic nose, and differential scanning calorimetry (DSC) used to analyze the presence of lard and pork in food products.

Aktivitas Lipase Indigenous selama Perkecambahan Biji Kakao (Theobroma cacao L.) I Dewa Gde Mayun Permana; Retno Indrati; Pudji Hastuti; Suparmo Suparmo
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the research was to find the highest activity of cocoa bean lipase during germination. The lipase activity was determined every day for 10 days germination period. The result indicated that the highest hydrolysis activity of the extracted lipase was found at the 3th day of germination = 0,138 U/gram bean and that of esterification was at 4th day = 0,252 U/gram bean. During germination, bean weight and fat content decreased while water content increased. Free fatty acid and soluble protein were in fluctuation during germination.ABSTRAKPenelitian ini bertujuan untuk mendapatkan aktivitas tertinggi lipase biji kakao selama perkecambahan. Aktivitas lipase dianalisis setiap hari selama 10 hari perkecambahan. Lipase terekstrak menunjukkan aktivitas hidrolisis tertinggi dari perkecambahan 3 hari = 0,138 U/gram biji dan aktivitas esterifikasi pada perkecambahan 4 hari = 0,252 U/ gram biji. Aktivitas esterifikasi lebih tinggi dibandingkan hidrolisis selama perkecambahan. Berat biji, kadar lemak mengalami penurunan selama perkecambahan, sedangkan kadar air mengalami peningkatan. Asam lemak bebas dan protein terlarut berfluktuasi selama perkecambahan.

Daya Hambat Asap Cair Kulit Batang Sagu terhadap Kerusakan Oksidatif Lemak Ikan Tuna (Thunnus sp) Asap Daniel Ambrosius Nicolas Apituley; Purnama Darmadji
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Recent years using of liquid smoke as biopreservation in fish preservation technology has been carried out and developed. The aim of this research was to study the liquid smoke of sago bark as antioxidant to inhibit oxidative damage of smoked tuna (Thunnus sp) fat. Antioxidant activity was tested by DPPH method, while oxidative damage was tested by TBA value. The result showed that liquid smoke of sago bark had ability as an antioxidant, and inhibited oxidative damage of smoked Tuna fat during storage. It concluded that treatment of liquid smoke with concentration 4% could inhibit increasing TBA value rate of smoked Tuna during storage if compared to control and traditionally smoked Tuna.ABSTRAKSekarang ini penggunaan asap cair sebagai biopreservasi dalam teknologi pengolahan ikan telah dilakukan dan dikembangkan. Tujuan penelitian ini adalah melakukan kajian terhadap asap cair dari kulit batang sagu untuk digunakan sebagai sumber antioksidan dalam menghambat kerusakan oksidatif ikan Tuna asap. Kemampuan sebagai antioksidan diuji dengan metode DPHH sedangkan kemampuan menghambat kerusakan oksidatif lemak ikan asap dilakukan dengan mengukur perubahan nilai TBA ikan asap selama penyimpanan. Hasil penelitian ini menunjukkan bahwa asap cair dari kulit batang sagu memiliki kemampuan sebagai antioksidan dan dapat menghambat kerusakan oksidatif lemak ikan tuna asap selama penyimpanan. Berdasarkan penelitian ini dapat disimpulkan bahwa perlakuan asap cair dengan konsentrasi 4% dapat menghambat laju peningkatan nilai TBA ikan tuna asap selama penyimpanan bila dibandingkan dengan perlakuan kontrol dan pengasapan tradisional.

Efisiensi Energi dan Produksi pada Usahatani Padi di Lahan Sulfat Masam Potensial Sudirman Umar; Linda Indrayati
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tidal swamp land is a potential land to overcome in the future national food security as a result of land conversion. Generally, in farming system, farmer labor in used from land preparation till postharvest. Experiment was conducted at experimental station of Belandean, Barito Kuala regency, South Kalimantan in April until September 2009. The object of experiment was to evaluate distribution and consumption of energy for managing farming system on acid sulphate soil potential with introduction technology at dry season. Energy consumption was analyzed on all steps of production process. Result of analysis showed that rice cultivation on potential acid sulphate soil utilized physical energy (man power) without tractor and power thresher as 253,116.80-195,170.55 k.cal ha-1. Total energy for managing one hectare of that area was 274.858,90 k.cal ha-1 with introduction technology or 1.41 times more than by farmer technology. Comparing with total of cost production, cost of man power with introduction technology was 56,92 %. In production process, by applying input of physical and chemical cost, produced energy output as 20,799,900 k.cal ha-1 and Rp 14,325,000 of cost output or increased as 48.15 %. Based those input and output of energy was obtained production efficiency as 9,02% and 9,73 % for introduction and farmer technology. On farming system in potensial tidal swamp the energy input and production increased 1.54 and 1.15 times by addition introduction technology. Result of evaluation showed that utilization production capital becoming more increase utilization of purun tikus (eleocharis dulcis), ameliorant and one way flow, production technology input increased as 54.31%.ABSTRAKLahan rawa pasang surut merupakan lahan alternatif yang potensial untuk mengatasi kekurangan pangan akibat menciutnya lahan subur yang telah beralih fungsi ke penggunaan non pertanian sehingga petani pun semakin tidak menentu dalam mencari pekerjaan. Umumnya dalam usaha pertanian, tenaga kerja petani digunakan mulai dari persiapan lahan hingga kegiatan pascapanen. Penelitian dilaksanakan di Kebun Percobaan Belandean, Kabupaten Barito Kuala, Provinsi Kalimantan Selatan pada bulan April hingga September 2009. Tujuan penelitian untuk mengevaluasi sebaran dan konsumsi energi dalam mengelola usahatani di lahan sulfat masam potensial dengan teknologi introduksi pada musim kemarau. Penelitian dilakukan dengan melakukan penanaman padi unggul dengan teknologi introduksi dan teknologi petani. Analisis konsumsi energi dan biaya usahatani dilakukan untuk semua tahapan proses produksi dengan basis satuan luas (ha). Hasil analisis menunjukkan bahwa budidaya padi di sawah pasang surut lahan sulfat masam potensial secara keseluruhan menggunakan energi fisik (tenaga manusia) tanpa mesin traktor dan perontok sebanyak 253,116,80-195.170,55 k.kal ha-1. Kebutuhan energi total untuk mengelola lahan sulfat masam seluas satu hektar dengan teknologi introduksi sebesar 274.858,90 k.kal ha-1, 1,41 kali lebih besar daripada teknologi petani. Biaya tenaga kerja dengan teknologi introduksi sebesar 56,92 % dari total biaya produksi. Dengan masukan biaya dari energi fisik dan kimia dalam proses produksi, output energi yang dihasilkan sebesar 20.799.900 k.kal ha-1 dan output biaya sebesar Rp.14.325.000 atau kenaikan 48,15%. Berdasarkan masukan energi dan output energi diperoleh efisiensi produksi 9,02% (introduksi) dan 9,73% (petani). Dengan masuknya teknologi introduksi pada sistim usahatani di lahan sulfat masam potensial input energi meningkat 1,54 kali dan produksi 1,15 kali. Hasil evaluasi menunjukkan bahwa pemakaian sarana produksi (berupa bahan kimia) semakin tinggi dan dengan pemanfaatan purun tikus (eleocharis dulcis) dan amelioran serta aliran air satu arah input energi dengan teknologi produksi meningkat 54,31%.

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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