Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

agriTECH

agritech
Website

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

47 48 49 50 51

Pengaruh Media Budidaya Menggunakan Air Laut dan Air Tawar terhadap Sifat Kimia dan Fungsional Biomassa Kering (Spirulina platensis) Nurfitri Ekantari; Yustinus Marsono; Yudi Pranoto; Eni Harmayani
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Spirulina is a microalgae, easily cultivated and grows well in a low to high-level of salinity. Chemical contents in Spirulina can be influenced by the conditions of cultivation. Spirulina platensis sold in Indonesia is largerly cultured in marine water or fresh water medium. S. platensis can be used as a source of calcium because it has 700-1000 mg/100 g of dry biomass. This study aimed to determine the effect of sea water and fresh water cultivation medium on the chemical composition of S. platensis. Samples were determined the chemical composition included proximate analysis, mineral content of Calcium (Ca), Magnesium (Mg) and Phosphor (P), total glucose, starch, and dietary fiber. Functional properties were also determined i.e: solubility, water and oil binding capacities, emulsion and foam abilities. The results showed that the content of ash and minerals (Ca, Mg, P) of S. platensis cultivated in marine water was higher that of S. platensis cultivated in freshwater. This results suggested that S. platensis cultured in the sea water medium was potential as an alternative source of calcium (512,53 mg Ca/100 g) with a ratio Ca-P = 1:1.79. The carbohydrate content was at least 28,41 %db (total sugars almost 0,09 %db, starch 6,9 %db and total dietary fiber 24,81 %db). The dietary fiber was dominated by insoluble dietary fiber (24,81 %db). Functional properties were affected by cultured medium. Spirulina platensis cultivated in marine water exhibited high capacity on Water and Oil Holding Capacities (WHC and OHC) that were 4,46 ml/g and 2,35 ml/g, respectively. Water Solubility Index (WSI), foaming capacity, emulsion capacity were not affected by cultured media. ABSTRAKSpirulina merupakan mikroalga, mudah dibudidayakan dan dapat hidup dalam tingkat salinitas yang rendah hingga tinggi. Kandungan kimia dalam Spirulina dapat dipengaruhi oleh media budidayanya. Di Indonesia Spirulina platensis yang beredar sebagian merupakan hasil budidaya dari berbagai tempat dengan media budidaya air tawar maupun air laut. S. platensis dapat digunakan sebagai salah satu sumber kalsium karena kandungannya dapat mencapai 700-1000 mg/100 g biomassa kering. Penelitian ini bertujuan untuk mengetahui pengaruh media budidaya air laut dan air tawar terhadap komposisi kimia dan sifat fungsional dari S. platensis. Parameter kimia yang diamati yaitu komposisi proksimat, kandungan mineral Ca, Mg dan P, kandungan gula, pati dan serat pangan. Parameter sifat fungsional meliputi kelarutan, kemampuan mengikat air dan lemak, emulsifikasi dan kemampuan membentuk busa. Hasil penelitian menunjukkan bahwa kandungan abu dan mineral (Ca, Mg, P) S. platensis budidaya air laut lebih tinggi daripada budidaya air tawar. S. platensis asal budidaya laut berpotensi sebagai alternatif sumber kalsium (512,53 mg Ca/100 g) dengan rasio Ca:P = 1:1,79. Kandungan karbohidrat S. platensis hasil budidaya media air laut lebih rendah yaitu 28,41 %db (gula total dengan nilai 0,09 %db, pati 6,9 %db dan total serat pangan 24,81 %db), serat pangan terutama berupa serat pangan tak larut sebesar 24,18 %db. Sifat fungsional dipengaruhi oleh asal budidaya. Spirulina platensis asal budidaya laut memiliki sifat Water Holding Capacity (WHC) yang lebih tinggi yaitu 4,46 ml/g dibandingkan sifat Oil Holding Capacity (OHC) yaitu 2,35 ml/g, sedangkan Water Soluble Index (WSI), kapasitas membentuk busa dan emulsifikasi tidak dipengaruhi media budidaya.

Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus glomerata Roxb Baiq Rani Dewi Wulandani; Endang Sutriswati Rahayu; Yustinus Marsono; Tyas Utami
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ficus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor. This research started with extraction using water on the leaves of Ficus glomerata Roxb to obtained profile of phenolic compounds in the leaves of Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. The next stage was to prepare of yogurt starter inoculation and propagation of starter yogurt and yogurt- making process with the addition of the leaf extract of Ficus glomerata Roxb during the storage process. The purpose of this research is to study the antioxidant activity ability and Angiotensin Converting Enzyme I- inhibitor of yogurt with Ficus glomerata leaf extract during storage times (1, 7, 14, 21, and 28 days) at 4 °C. The results showed that the antioxidant activity, the value of ophthalaldehyde (OPA) and Angiotensin Converting Enzyme I- Inhibition on Ficus glomerata –yogurt during storage in the refrigerator (4 °C) is higher and show differences significantly (p < 0,05) compared with plain yogurt that reaches optimal on day 7 of storage.ABSTRAK Ficus glomerata Roxb. telah diketahui memiliki senyawa flavonoid. Senyawa flavonoid yang terdapat didalam tanaman diketahui memiliki kemampuan sebagai antioksidan dan mampu sebagai Angiotensin Converting Enzyme I- inhibitor. Penelitian ini diawali dengan melakukan ekstraksi dengan menggunakan air pada daun Ficus glomerata Roxb untuk mendapatkan profil senyawa phenolik pada ekstrak daun Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. Tahap berikutnya adalah inokulasi dan perbanyakan starter yogurt untuk selanjutnya melakukan proses pembuatan yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb. Pengujian aktivitas antioksidan, pengujian terhadap nilai o-phthalaldehyde (OPA) dan pengujan terhadap angiotensin converting enzyme I- inhibitor dilakukan terhadap yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan. Tujuan dari penelitian ini adalah untuk mempelajari kemampuan aktivitas antioksidan dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb selama penyimpanan (1, 7, 14, 21, dan 28 hari) pada suhu 4 °C. Hasil yang diperoleh menunjukkan bahwa aktivitas antioksidan, nilai o-phthalaldehyde (OPA) dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan di dalam refrigerator (4 °C) adalah lebih tinggi dan menunjukkan perbedaan yang nyata (p < 0,05) dibandingkan dengan plain yogurt yang mencapai optimalnya pada hari ke-7 penyimpanan.Kata kunci: Angiotensin converting enzyme; Ficus glomerata Roxb; yogurt

Analisis Kerentanan Sistem Irigasi dengan Indeks Kelentingan di Daerah Irigasi Wilayah Daerah Aliran Sungai Brantas Wahyuni Setyo Lestari; Didik Suprayogo; Sugeng Prijono
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of study was to explore the vulnerability of an irrigation system due to climate change by using a resilience index in irrigation areas (D.I.) of Brantas watershed (Molek, Jatikulon, Menturus, and Konto). There were eighty-two water-user farmers’ associations (HIPPA), sixty eight of them were selected as survey targets. The Duckstein and Plate formula was applied to calculate the resilience index of an irrigation area, while the multinomial regression was used to identify the dominant factors of resilience index. This study proved that Molek, Jatikulon, Menturus and Konto irrigation areas (D.I.) were impacted by climate change with different scales of resilience. The resilience index was 100% for Molek Irrigation area, 80% for Jatikulon irrigation area, 50% for Menturus irrigation area, and 33% for Konto irrigation area. Climate change was predicted to cause a decrease of harvested area, in such a way that in the condition of El Niño around 48% in Konto Irrigation Area, 34% in the Menturus Irrigation Area, 28% at the Jatikulon Irrigation Area, and 15% in the Molek Irrigation areas. Nevertheless, in the La-Nina condition, there was no increase of harvested area in the entire irrigation area studied, even, there was a 28% decrease of harvested area in Konto irrigation area, and 6% in Menturus irrigation area. The most powerful threat toward an irrigation system’s sustainability was the environment, followed by physical, social, and economic aspects respectively. The results of this study implicate to the improvement of irrigation management policy, namely to the operational pattern of irrigation system, which uses a resilience index (Ik) as basic measure of irrigation system management out of the K-factor.

Komposisi Asam Lemak, Angka Peroksida, dan Angka TBA Fillet Ikan Kakap (Lutjanus sp) pada Suhu dan Lama Penyimpanan Berbeda Rahim Husain; Suparmo Suparmo; Eni Harmayani; Chusnul Hidayat
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fish has a high nutritional value and is a major food source in many countries. Fish lipid has a high content of polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA; 20: 5n-3) and docosahexsanoic acid (DHA; 22: 6n-3). The objective of this research was to determine fatty acids composition of snapper (Lutjanus sp) fillet and its damage during the storage process. The results showed that total of the saturated fatty acids (SFA) increased from 4.35% to 25.55%, 28.06%, 32.73%, and 61.75% during storage at 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C, respectively. Total mono-unsaturated fatty acids (MUFA) were 23.72%, 23.69%, 14.4%, 22.66%, and 29.4% at storage temperature of 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C. Total PUFA decreased from 25.06% to 15.98%, 14.99%, 10.32%, and 8.84% at 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C. Peroxide value, as primary peroxide of snapper fillet, increased about 10.60 times with an increased in storage temperature from 0 °C to 40 °C. Value of TBA increased 6.60 times with an increased in temperature from 0 °C to 40 °C during 45 days.ABSTRAKIkan memiliki nilai gizi tinggi dan merupakan sumber makanan utama di banyak negara. Lipid ikan memiliki kandungan tinggi asam tak jenuh ganda (Poly Unsaturated Fatty Acid, PUFA), terutama asam eikosapentanoat (EPA; 20:5n-3) dan asam docosahexsanoat (DHA; 22:6n-3). Penelitian ini bertujuan untuk mengetahui komposisi asam lemak fillet ikan kakap (Lutjanus sp) dan kerusakan akibat proses penyimpanan. Hasil analisis asam lemak jenuh (Saturated Fatty Acid, SFA) menunjukkan bahwa asam lemak jenuh meningkat dari 4,35% menjadi 25,55%, 28,06%, 32,73%, dan 61,75% selama penyimpanan pada 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Total asam lemak tak jenuh (Mono Unsaturated Fatty Acid, MUFA) adalah 23,72%, 23,69, 14,4%, 22,66%, dan 29,4% pada penyimpanan 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Sedangkan total PUFA turun dari 25,05% menjadi 15,98%, 14,99%, 10,32%, dan 8,84% pada penyimpanan 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Angka peroksida sebagai produk primer dari oksidasi fillet ikan kakap meningkat 10,6 kali dengan kenaikan suhu dari 0 °C sampai 40 °C. Angka TBA meningkat 6,6 kali dari suhu 0 °C ke suhu 40 °C pada lama penyimpanan 45 hari.Kata kunci: Komposisi asam lemak; fillet ikan kakap (Lutjanus sp); angka peroksida; angka TBA

Aplikasi Microwave untuk Disinfestasi Tribolium castaneum (Herbst.) serta Pengaruhnya terhadap Warna dan Karakteristik Amilografi Terigu Nur Pratiwi Rasyid; Edy Hartulistiyoso; Dedi Fardiaz
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to determine the amount of microwave energy used for the disinfestation of T. castaneum and to observe its effect on discoloration and amilographic characteristic of treated wheat flour. Damages due to T. castaneum attack during storage caused physical and chemical changes in the wheat flour. The physical damage from this attack wasthe color change of the wheat flour, whereas chemical damage was caused by lipase enzyme activity and benzokuinon derived from the secretion of T. castaneum. The study was conducted on the wheat flour that was unfumigated in it smilling stage. The contamination of the wheat flour was artificially made by giving cultured T. castaneum, which were consisted of 10 males and 10 females, into 50 g as well as 100 g of wheat flour. After 42 days of storage time, the study showed that the mortality rate of untreated samples was 0 % both for 50 g and 100 g samples. The moisture showed an increase, while color-brightness level and viscosity peak were decreased. All of samples that were treated by 23.76 kJ, 24.00 kJ, 31.68 kJ and 36.00 kJ of microwave energy indicated 100% mortality of T. castaneum, whereas the color brightness, the amilographic peak, and moisture were decreased both on the mass of 50 g and 100 g after H+42 storage time. ABSTRAKAplikasi microwave telah dipelajari untuk disinfestasi Tribolium castaneum (Herbst.) dan pengaruhnya terhadap karakteristik warna dan amilografi tepung terigu. Kerusakan karena serangan T. castaneum selama penyimpanan menyebabkan terjadinya perubahan fisik dan kimiawi tepung. Kerusakan fisik berupa terjadinya perubahan warna tepung, sedangkan kerusakan kimiawi karena adanya aktifitas enzim lipase dan benzokuinon yang berasal dari hasil sekresi T. castaneum. Penelitian dilakukan dengan menggunakan tepung yang tidak di fumigasi pada tahap milling. Kontaminasi pun dilakukan dengan memberikan biakan T. castaneum masing-masing 10 jantan dan 10 betina ke dalam 50 g dan 100 g sampel tepung. Hasil penelitian menunjukkan bahwa tingkat mortalitas pada sampel yang tidak diberi aplikasi microwave setelah penyimpanan 42 hari adalah 0 % baik untuk sampel 50 g dan 100 g. Kadar air meningkat, sedangkan tingkat kecerahan warna, puncak viskositas menurun. Sampel yang diberi perlakuan energi microwave 23,76 kJ, 24,00 kJ, 31,68 kJ dan 36,00 kJ menunjukkan mortalitas 100 % dari T. castaneum, sedangkan kecerahan warna, puncak viskositas, kadar air, menurun setelah penyimpanan 42 hari baik pada berat sampel 50 g dan 100 g.

Transesterifikasi In Situ Biji Kemiri (Aleurites moluccana L) Menggunakan Metanol Daur Ulang dengan Bantuan Gelombang Ultrasonik Mahlinda Mahlinda; Meuthia Busthan
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research was to study the effect of the use of recovered methanol for in situ transesterification reaction candlenut seed (Aleurites moluccana L) as a biodiesel bysonication. The influence of the ratio of recovered methanol to seed, catalyst concentration, reaction time and the temperature was investigated. Important properties of biodiesel such as density, viscosity and acid number were checked according to SNI 7182:2012 standards. The result showed that the maximum yield which has been obtained was 57,85% at recovered methanol to seed ratio 40:1, catalyst concentration 4%, reaction temperature 65 °C and reaction time 80 minutes. The test result of biodiesel properties showed that two parameters (density and viscosity) were conformed to SNI 7182:2012 standards, meanwhile acid value was higher than the maximum standards. In conclusion, the recovered methanol was feasible to produce biodiesel via in situ transesterification but the yield was lower if compared with the use of fresh methanol. ABSTRAKTujuan dari penelitian ini adalah untuk mempelajari penggunaan metanol daur ulang pada reaksi transesterifikasi in situ biji kemiri (Aleurites moluccana L) menjadi biodiesel menggunakan radiasi gelombang ultrasonik. Pengaruh dari rasio metanol daur ulang terhadap biji, jumlah katalis, waktu reaksi dan temperatur telah diteliti. Sifat penting dari biodiesel seperti densitas, viskositas dan bilangan asam telah diuji menurut satandar SNI 7182:2012. Hasil penelitian menunjukkan bahwa rendemen maksimum yang dapat diperoleh adalah 57,85% pada rasio metanol daur ulang tehadap biji 40:1, jumlah katalis 4%, temperatur reaksi 65 °C dan waktu reaksi 80 menit. Hasil pengujian sifat biodiesel menunjukkan bahwa dua paramater (densitas dan viskositas) telah memenuhi standar SNI 7182:2012, sementara bilangan asam lebih tinggi dari standar maksimum. Dapat disimpulkan bahwa metanol daur ulang cocok untuk memproduksi biodiesel secara in situ transesterifikasi tetapi rendemennya lebih rendah jika dibandingkan dengan penggunaan metanol baru.Kata kunci: Biodiesel; kemiri; transesterifikasi in situ; metanol daur ulang

Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya Chatarina Lilis Suryani; Siti Tamaroh Cahyono Murti; Agusta Ardiyan; Astuti Setyowati
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was achieved. The aims of this study were to determine the antioxidant activity of ethanol extract fractions of pandan leaves and to determine the fraction that has the highest antioxidant activity. The research was divided into three stages: (1) extraction and fractionation of pandan leaf extract, (2) phytochemical analysis of pandan leaf fractions, and (3) analysis of antioxidative activity. The analysis of antioxidant activity includes reducing power approach by ferrithiocyanate (FTC), DPPH radical scavenging, and the calculation of EC50. The results showed that the ethyl acetate fraction of ethanol extract of pandan leaves had a higher reductive ability than the ethanol extract, while its DPPH radical scavenging activity was lower. Phenolic and flavonoid compounds were quantified in ethyl acetate fraction > ethanol extract > hexane fraction. Ethanol extract of pandan leaves and ethyl acetate fraction qualitatively contained alkaloid, flavonoid, phenolic, and saponin. Terpenoid compounds were present in ethanol extract whereas steroid compounds were present in ethyl acetate fraction. Hexane fraction only contained steroid and phenolic compounds. Higher reducing power values were ethyl acetate fraction, ethanol extract, hexane fraction, and vitamin E commercial respectively. Ethyl acetate fraction had higher antioxidant activity value (FTC method) than hexane fraction and ethanol extract. Ethyl acetate had a higher DPPH radical scavenging activity value than vitamin E. Ethyl acetate fraction, hexane fraction, ethanol extract, and vitamin E commercial had EC50 values of 0.90; 8.66; 4.51; and 11.76 mg/mL respectively. Ethyl acetate fraction of ethanol extract of pandan leaves is a potential source of natural antioxidant.ABSTRAKProses fraksinasi ekstrak daun pandan (Pandanus amaryllifolius) dapat meningkatkan aktivitas antioksidannya karena dengan proses fraksinasi akan diperoleh komponen bioaktif yang lebih murni. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari fraksi-fraksi ekstrak etanol daun pandan dan menentukan fraksi yang mempunyai aktivitas antioksidan yang tinggi. Penelitian dibagi dalam 3 tahap yaitu ekstraksi dan fraksinasi ekstrak daun pandan, analisis fitokimia fraksi-fraksi daun pandan, dan uji aktivitas antioksidannya. Uji aktivitas antioksidan meliputi analisis daya mereduksi dengan metode feritiosianat (FTC) dan daya tangkap radikal DPPH serta perhitungan EC50. Hasil penelitian menunjukkan bahwa fraksi etil asetat dari ekstrak etanol daun pandan mempunyai kemampuan mereduksi lebih tinggi dibanding ekstrak etanolnya, namun daya tangkap radikal DPPH-nya lebih rendah. Komponen fenol dan flavonoid yang terkandung dalam fraksi etil asetat > esktrak etanol > heksan. Ekstrak etanol daun pandan dan fraksi etil asetat secara kualitatif mengandung alkaloid, flavonoid, fenol, dan saponin. Senyawa terpenoid terdapat pada ekstrak etanol sedangkan steroid terdapat pada fraksi etil asetat. Fraksi heksan hanya mengandung senyawa steroid dan fenolik. Daya mereduksi yang dimiliki fraksi etil asetat > ekstrak etanol > heksan > vitamin E komersial. Aktivitas antioksidan yang dimiliki BHT > vitamin E > fraksi etil asetat > ekstrak etanol > fraksi heksan. Daya tangkap radikal DPPH dari BHT > ekstrak etanol > fraksi heksan atau fraksi etil asetat>. Fraksi etil asetat, fraksi heksan, ekstrak etanol, dan vitamin E komersial mempunyai nilai EC50 berturut-turut sebesar: 0,90; 8,66; 4,51; dan 11,76 mg/mL. Fraksi etil asetat ekstrak etanol daun pandan berpotensi sebagai sumber antioksidan alami.Kata kunci: Ekstrak etanol daun pandan; fraksinasi; antioksidan; daya mereduksi; DPPH

Pengaruh Metode Kombinasi Autoklaf 2 Siklus dan Hidrolisis Asam Sitrat terhadap Sifat Kimia dan Fisika RS-3 Pati Kacang Hijau (Vigna radiata L.) Priyanto Triwitono; Yustinus Marsono; Agnes Murdiati; Djagal Wiseso Marseno
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mung beans are potential sources of amylose as ingredients low-calorie RS-3. Studies on physical and chemical properties are most important for the obesity treatment in the future. Preparation method of RS-3 using a combination treatment of 2 cycles autoclaving and citric acid hydrolysis on mung bean starch of Walet varieties and the effect on chemical and physical properties were conducted. The result showed that the preparation method improved amylose content by 20% and RS by 47.3%, decrease the swelling power by 47.6%, increase in the WHC by 237.8% and OHC by 9.3%. The starch color also become brighter with the ∆ E 32.6. Its viscosity became lower with a setback of 710 Cp. The amilograph curve type changed from type C to D. The granule shape become irregular and the size increase three-fold. The diffraction pattern has steady in type C but the intensity increased. ABSTRAKKacang hijau merupakan jenis kacang-kacangan sumber amilosa yang potensial sebagai bahan dasar RS-3 rendah kalori. Kajian tentang sifat fisika dan kimiawinya membuka peluang pemanfaatannya untuk penanganan obesitas di masa datang. Telah dilakukan preparasi RS dari pati kacang hijau varietas Walet dengan perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat dan dikaji pengaruhnya terhadap sifat kimia dan fisikawinya. Hasil analisis menunjukkan bahwa perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat mampu meningkatkan kadar amilosa sebesar 20% dan RS sebesar 47,3%, menurunkan swelling power sebesar 47,6%, meningkatkan WHC sebesar 237,8% dan OHC sebesar 9,3%. Pengaruh lainnya yaitu mampu menurunkan derajat putih warna pati dengan ∆ E sebesar 32,6, menurunkan viskositas dengan viskositas balik 710 Cp. Tipe kurva amilografi berubah dari tipe C ke tipe D, bentuk granula tidak beraturan, ukuran granula meningkat tiga kali lipat, dan pola difraksinya tidak berubah (tetap tipe C) tetapi intensitasnya meningkat.Kata kunci: Amilosa; autoklaf; obesitas; asam sitrat; kacang hijau; RS; pati

Bioavailabilitas α-Tokoferol Minuman Emulsi Minyak Sawit dalam Plasma Darah dan Hati Tikus (Rattus norvegicus) Winda Christina Harlen; Tien Ruspriatin Muchtadi; Nurheni Sri Palupi
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Theoritically, it should contains high amount of α-tocopherol but its bioavailability have not been studied yet. The aim of this research were (1) to review the chemical composition of POED by doing proximate test then calculate α-tocopherol level in the product and (2) to evaluate bioavailability of α-tocopherol based on in vivo study. Bioavailability evaluation was carried out by measuring Relative Tocopherol Accumulation Factor (TAF), meanwhile its chemical composition was measured by proximate test and chromatographic analysis using HPLC. α-tocopherol contents of this products were 192,63 μg/g. Bioavailability study was carried out for 14 days using Rattus norvegicus rats. The prepared food contains 30 mg/kg α-tocopherol were given to vitamin-E-depleted rats. Tocopherol Accumulation Factor (TAF) proposed for the test group is 1/45,61, which indicated that 45,61 μg vitamin E from this product was needed to accumulate 1 μg tocopherol in the liver. Tocopherol relative bioavailability of POED was 82,46%. It showed that POED has good bioavailability.ABSTRAKMinuman emulsi minyak sawit (MEMS) merupakan salah produk berbasis emulsi oil-in-water yang dapat menjadi sumber vitamin E dalam bentuk α-tokoferol. Komposisi dasarnya adalah olein minyak sawit, air, dan pengemulsi. Secara teoritis, produk ini kaya akan α-tokoferol namun bioavailabilitasnya belum diketahui. Oleh karena itu, tujuan penelitian ini adalah (1) Menganalisis komposisi kimia MEMS melalui uji proksimat dan kadar α-tokoferolnya, dan (2) Mengevaluasi bagaimana bioavailabilitas α-tokoferol secara in vivo. Evaluasi bioavailabilitas dengan memperhitungkan Tocopherol Accumulation Factor (TAF) relatif, sedangkan komposisi kimia didapatkan melalui analisis proksimat dan kromatografi dengan HPLC untuk mengetahui kadar α-tokoferol. Kadar α-tokoferol yang didapatkan sebesar 192,63 μg/g. Pengujian biovailabilitas dilakukan selama 14 hari menggunakan hewan coba berupa tikus Rattus norvegicus. Ransum yang diberikan mengandung 30 mg/kg α-tokoferol. Nilai TAF sebesar 1/45,61, yang berarti bahwa 45,61 μg vitamin E dari MEMS dapat menghasilkan 1 μg tokoferol hati. Bioavailabilitas relatif α-tokoferol pada MEMS terhadap α-tokoferol murni sebesar 82,46%. Hasil tersebut menunjukkan bahwa MEMS memiliki bioavailabilitas yang baik.Kata kunci: α-tokoferol; bioavailabilitas; minyak sawit; minuman emulsi minyak sawit; Tocopherol Accumulation Factor

Pengaruh Suhu Penyimpanan pada Gabah Basah yang Baru Dipanen terhadap Perubahan Mutu Fisik Beras Giling Tanwirul Millati; Yudi Pranoto; Nursigit Bintoro; Tyas Utami
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rice storage on high moisture content and temperatures could accelerate aging process. This research studied the effect of temperature and storage time to changes in the milling quality and color of the milled rice. This study used freshly harvested rough rice of IR 64 varieties with a moisture content of 26.73%, storage temperatures consist of room temperature, 40 °C, 50 °C and 60 °C, and storage time of 0, 2, 4, 6, 8, and 10 days. Observations comprise weight loss and a decrease in grain moisture content, and color quality milled rice. The results showed that the temperature and storage time affects weight loss and decrease moisture content of rough rice, milling quality, and color of the milled rice. The higher temperature and the longer storage, the weight loss and the decreasing moisture content of rough rice increases. Freshly harvested rough rice storage at 40 °C after 6 days showed a relatively large weight loss due to damage of rough rice. The yield and quality of milled rice increased with storage time. Rice color was relatively fixed until the 10th days at room temperature and 40 °C, while stored at 50 °C and 60 °C, the yellowing started after the 4th day and 2nd day respectively. Based on SNI 6128: 2008, water content of milled rice entered the category of quality I, head rice yield on category II and III, while the broken grains and grain groats entered in category II, III, and IV. Temperature and storage time recommended for the storage of freshly harvested rough rice was at 40 °C for 6 days. ABSTRAKSelama penyimpanan gabah terjadi proses pengusangan yang akan mengubah mutu giling dan warna beras. Penyimpanan gabah pada kadar air dan suhu tinggi dapat mempecepat proses penurunan mutu. Penelitian ini mempelajari pengaruh suhu dan lama penyimpanan terhadap kehilangan berat dan penurunan kadar air gabah, perubahan mutu giling dan warna beras selama penyimpanan gabah kering panen. Suhu penyimpanan yang digunakan adalah suhu ruang, 40 °C, 50 °C, dan 60 °C, sedang lama penyimpanan adalah 0, 2, 4, 6, 8, dan 10 hari. Suhu dan lama penyimpanan mempengaruhi kehilangan berat dan penurunan kadar air gabah, mutu giling dan warna beras. Semakin tinggi suhu dan semakin lama penyimpanan, kehilangan berat dan penurunan kadar air gabah semakin besar. Penyimpanan gabah pada suhu 40 °C setelah 6 hari menunjukkan kehilangan berat yang relatif besar, meskipun terjadi peningkatan rendemen dan mutu giling. Berdasarkan SNI 6128:2008, kadar air beras giling masuk pada katagori mutu I, persentase beras kepala masuk pada katagori mutu II dan III, sedangkan butir patah dan butir menir masuk pada katagori mutu II, III, dan IV. Warna beras relatif tetap sampai 10 hari penyimpanan pada suhu ruang dan pada 40 °C, sedang pada suhu 50 °C mulai terjadi penguningan setelah penyimpanan 4 hari dan pada suhu 60 °C setelah 2 hari. Suhu dan lama penyimpanan yang direkomendasikan untuk penyimpanan gabah kering panen adalah pada suhu 40 °C selama 6 hari.

Page 49 of 140 | Total Record : 1392

47 48 49 50 51

Filter by Year

1980 2026

Filter By Issues

All Issue Vol 46, No 1 (2026) Vol 45, No 3 (2025) Vol 45, No 2 (2025) Vol 45, No 1 (2025) Vol 44, No 4 (2024) Vol 44, No 3 (2024) Vol 44, No 2 (2024) Vol 44, No 1 (2024) Vol 43, No 4 (2023) Vol 43, No 3 (2023) Vol 43, No 2 (2023) Vol 43, No 1 (2023) Vol 42, No 4 (2022) Vol 42, No 3 (2022) Vol 42, No 2 (2022) Vol 42, No 1 (2022) Vol 41, No 4 (2021) Vol 41, No 3 (2021) Vol 41, No 2 (2021) Vol 41, No 1 (2021) Vol 40, No 4 (2020) Vol 40, No 3 (2020) Vol 40, No 2 (2020) Vol 40, No 1 (2020) Vol 39, No 4 (2019) Vol 39, No 3 (2019) Vol 39, No 2 (2019) Vol 39, No 1 (2019) Vol 38, No 4 (2018) Vol 38, No 3 (2018) Vol 38, No 2 (2018) Vol 38, No 1 (2018) Vol 37, No 4 (2017) Vol 37, No 3 (2017) Vol 37, No 2 (2017) Vol 37, No 1 (2017) Vol 36, No 4 (2016) Vol 36, No 3 (2016) Vol 36, No 2 (2016) Vol 36, No 1 (2016) Vol 35, No 4 (2015) Vol 35, No 3 (2015) Vol 35, No 2 (2015) Vol 35, No 1 (2015) Vol 34, No 4 (2014) Vol 34, No 3 (2014) Vol 34, No 2 (2014) Vol 34, No 1 (2014) Vol 33, No 4 (2013) Vol 33, No 3 (2013) Vol 33, No 2 (2013) Vol 33, No 1 (2013) Vol 32, No 4 (2012) Vol 32, No 3 (2012) Vol 32, No 2 (2012) Vol 32, No 1 (2012) Vol 31, No 4 (2011) Vol 31, No 3 (2011) Vol 31, No 2 (2011) Vol 31, No 1 (2011) Vol 30, No 4 (2010) Vol 30, No 3 (2010) Vol 30, No 2 (2010) Vol 30, No 1 (2010) Vol 29, No 4 (2009) Vol 29, No 3 (2009) Vol 29, No 2 (2009) Vol 29, No 1 (2009) Vol 28, No 4 (2008) Vol 28, No 3 (2008) Vol 28, No 2 (2008) Vol 28, No 1 (2008) Vol 27, No 4 (2007) Vol 27, No 3 (2007) Vol 27, No 2 (2007) Vol 27, No 1 (2007) Vol 26, No 4 (2006) Vol 26, No 3 (2006) Vol 26, No 2 (2006) Vol 26, No 1 (2006) Vol 25, No 4 (2005) Vol 25, No 3 (2005) Vol 25, No 2 (2005) Vol 25, No 1 (2005) Vol 24, No 4 (2004) Vol 24, No 3 (2004) Vol 24, No 2 (2004) Vol 24, No 1 (2004) Vol 23, No 4 (2003) Vol 23, No 3 (2003) Vol 23, No 2 (2003) Vol 23, No 1 (2003) Vol 22, No 4 (2002) Vol 22, No 3 (2002) Vol 22, No 2 (2002) Vol 22, No 1 (2002) Vol 21, No 4 (2001) Vol 21, No 3 (2001) Vol 21, No 2 (2001) Vol 21, No 1 (2001) Vol 20, No 4 (2000) Vol 20, No 3 (2000) Vol 20, No 2 (2000) Vol 20, No 1 (2000) Vol 19, No 4 (1999) Vol 19, No 3 (1999) Vol 19, No 2 (1999) Vol 19, No 1 (1999) Vol 18, No 4 (1998) Vol 18, No 3 (1998) Vol 18, No 2 (1998) Vol 18, No 1 (1998) Vol 17, No 4 (1997) Vol 17, No 3 (1997) Vol 17, No 2 (1997) Vol 17, No 1 (1997) Vol 16, No 4 (1996) Vol 16, No 3 (1996) Vol 16, No 2 (1996) Vol 16, No 1 (1996) Vol 15, No 4 (1995) Vol 14, No 3 (1994) Vol 14, No 2 (1994) Vol 14, No 1 (1994) Vol 13, No 4 (1993) Vol 13, No 3 (1993) Vol 13, No 2 (1993) Vol 13, No 1 (1993) Vol 12, No 4 (1992) Vol 12, No 3 (1992) Vol 12, No 2 (1992) Vol 12, No 1 (1992) Vol 11, No 4 (1991) Vol 11, No 3 (1991) Vol 11, No 2 (1991) Vol 11, No 1 (1991) Vol 10, No 4 (1990) Vol 10, No 3 (1990) Vol 10, No 2 (1990) Vol 10, No 1 (1990) Vol 9, No 4 (1989) Vol 9, No 3 (1989) Vol 9, No 2 (1989) Vol 9, No 1 (1989) Vol 8, No 4 (1988) Vol 8, No 3 (1988) Vol 8, No 2 (1988) Vol 8, No 1 (1988) Vol 7, No 2 (1987) Vol 7, No 1 (1987) Vol 6, No 1 & 2 (1986) Vol 5, No 1 & 2 (1985) Vol 4, No 2,3, & 4 (1984) Vol 4, No 1 (1984) Vol 3, No 3 (1982) Vol 3, No 1 (1982) Vol 2, No 4 (1981) Vol 2, No 3 (1981) Vol 2, No 2 (1981) Vol 2, No 1 (1981) Vol 1, No 3 (1980) Vol 1, No 2 (1980) Vol 1, No 1 (1980) More Issue

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