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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 1,380 Documents

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Studi Komparasi Prediksi Curah Hujan Metode Fast Fourier Transformation (FFT), Autoregressive Integrated Moving Average (ARIMA) dan Artificial Neural Network (ANN) Dyah Susilokarti; Sigit Supadmo Arif; Sahid Susanto; Lilik Sutiarso
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Optimum climate condition and water availability are essential to support strategic venue and time for plants to grow and produce. Precipitation prediction is needed to determine how much precipitation will provide water for plants on each stage of growth. Nowadays, the high variability of precipitation calls for a prediction model that will accurately foresee the precipitation condition in the future. The prediction conducted is based on time-series data analysis. The research aims to comparethe effectiveness of three precipitation prediction methods, which are Fast Forier Transformation (FFT), Autoregressive Integrated Moving Average (ARIMA) and Artificial Neural Network (ANN). Their respective performances are determined by their Mean Square Error (MSE) values. Methods with highest correlation values and lowest MSE shows the best performance. The MSE result for FFT is 14,92; ARIMA is 17,49; and ANN is 0,07. This research concluded that Artificial Neural Network (ANN) method showed best performance compare to the other two because it had produced a prediction with the lowest MSE value.ABSTRAKKondisi iklim dan ketersediaan air yang optimal bagi pertumbuhan dan perkembangan tanaman sangat diperlukan dalam upaya mendukung strategi budidaya tanaman sesuai ruang dan waktu. Prediksi curah hujan sangat diperlukan untuk untuk mengetahui sejauh mana curah hujan dapat memenuhi kebutuhan air pada setiap tahap pertumbuhan tanaman. Variabilitas curah hujan yang tinggi saat ini, membutuhkan pemodelan yang dapat memprediksi secara akurat bagaimana kondisi curah hujan dimasa yang akan datang. Prediksi yang dilakukan adalah prediksi berdasarkan urutan waktu (time-series). Tujuan dari penelitian ini adalah untuk membandingkan akurasi prediksi curah hujan antara metode Fast Farier Transformation (FFT), Autoregressive Integrated Moving Average (ARIMA) dan Artificial Neural Network (ANN). Kinerja ketiga metode yang digunakan dilihat dari nilai Mean Square Error (MSE). Metode dengan nilai korelasi tertinggi dan nilai MSE terkecil menunjukkan kinerja terbaik. Hasil penelitan untuk FFT diperoleh nilai MSE = 14,92, ARIMA = 17,49 sedangkan ANN = 0,07. Ini menunjukkan bahwa metode Artificial Neural Network (ANN) menunjukkan kinerja yang paling baik diantara dua metode lainnya karena menghasilkan prediksi yang mempunyai nilai MSE terkecil.

Pengaruh Penambahan Telur pada Kandungan Proksimat, Karakteristik Aktivitas Air Bebas (aw) dan Tekstural Snack Bar Berbasis Pisang (Musa paradisiaca) Achmat Sarifudin; Riyanti Ekafitri; Diki Nanang Surahman; Siti Khudaifanny Dasa Febrianti Asna Putri
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The use of egg in food formulation affects the characteristic of product. In this research, snack bar was made of banana ﬂour and puree. The effect of egg addition, that were 0% as control, 5%, 9%, 13% and 17% on proximate, water activity (aw) and textural properties of the snack bar was evaluated. Results indicated that egg addition increased water, fat, ash and protein of the snack bar with the percentage range are as follow: water 18.13-30.01 %db, fat 15.08-17.89 %db, ash 3.00-3.11 %db, and protein 3.91-6.95 %db. The aw value of the snack bar increased when the amount of egg was increased, meanwhile the textural properties including the hardness and cohesiveness were decreased. The range of aw, hardness, springiness, and cohesiveness of the treated samples were as follow,: 0.70-0.82; 11.12-14.31 kgf; 0.62-0.85 and 0.27-0.37, respectively.ABSTRAKPenggunaan telur dalam formulasi makanan akan berpengaruh pada karakteristik produk yang dihasilkan. Dalam penelitian ini telah dibuat makanan ringan berbentuk batang (snack bar) diformulasikan dari bahan-bahan baku utama tepung pisang dan pure pisang. Pengaruh penambahan telur (0% sebagai kontrol, 5%, 9%, 13% dan 17%) terhadap kandungan proksimat, nilai air bebas (aw) dan tekstural dari produk snack bar tersebut dievaluasi. Dari hasil percobaan terungkap bahwa penambahan telur mampu meningkatkan kandungan proksimat yaitu air, lemak, abu dan protein dari snack bar tersebut dengan kisaran secara berturut-turut yaitu air 18,13-30,01 %bk, lemak 15,08-17,89 %bk, abu 3,00-3,11 %bk, dan protein 3,91-6,95 %bk. Nilai aw dari snack bar tersebut juga meningkat seiring peningkatan konsentrasi telur yang digunakan, sedangkan karakteristik tekstural produk snack tersebut yang meliputi kekerasan dan elastisitasnya cenderung menurun. Kisaran dari nilai aw, kekerasan, elastisitas, kekenyalan dari sampel snack bar secara berturut-turut adalah : 0,70-0,82; 11,12-14,31 kgf; 0,62-0,85 dan 0,27-0,37.

Aktivitas Antiaflatoksin B1 Ekstrak Daun Rumput Kebar (Biophytum petersianum) terhadap Aspergillus ﬂavus Meike Meilan Lisangan; Rizal Syarie; Winiati Pudji Rahayu; Okky Setyawati Dharmaputra
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aﬂatoxin B1 was a secondary metabolite produced by Aspergillus ﬂavus having negative effect on human health because of its carcinogenic. Many efforts have been done to investigate the antifungal and antiaﬂatoxin agent derived plant. The objective of this research was to study the activity of antifungal from kebar grass leaf extract on mycelial growth and aﬂatoxin B1 production of Aspergillus ﬂavus BCC F0219 and A. ﬂavus BIO 2236 isolates in food model medium i.e. carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium. Kebar grass leaf extracts was successively obtained by using n-hexane - ethyl acetate - methanol (HEM). Concentrations of the extract tested on A. ﬂavus BCC F0219 and A. ﬂavus BIO 2236 were 1; 1.5, and 2 MIC. The MIC for A. ﬂavus BCC F0219 in carbohydrate-enriched medium, fat-enriched medium, and protein-enriched medium were 12, 14, and 14 mg/mL, respectively. Meanwhile, the MIC for A. ﬂavus BIO 2236 in carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium were 12, 16 and 16 mg/mL, respectively. The results showed that the percentage of growth inhibition of A. ﬂavus BCC F0219 and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentrations ranged between 90.8 - 100% and 93.8 - 100%. The inhibitory effect of Aﬂatoxin B1 production of A. ﬂavus F0219 BCC and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentration ranged between 70.86 - 100 % and 83.42 – 98.84 %.ABSTRAKAflatoksin B1 merupakan metabolit sekunder yang dihasilkan oleh Aspergillus ﬂavus yang berbahaya bagi kesehatan karena bersifat karsinogenik. Berbagai upaya telah dilakukan untuk mencari bahan antikapang dan antiaﬂatoksin yang berasal dari bahan alami seperti tumbuhan. Tujuan penelitian ini adalah mempelajari aktivitas ekstrak daun rumput kebar terhadap pertumbuhan miselium dan produksi aﬂatoksin B1 dari isolat A. ﬂavus BC F0219 dan A. ﬂavus BIO 2236 pada media model pangan kaya karbohidrat, lemak dan protein. Ekstrak daun rumput kebar diekstraksi secara bertingkat dengan pelarut n-heksana-etil asetat-metanol (HEM). Konsentrasi ekstrak yang diuji untuk isolatA. ﬂavus BCC F0219 dan A. ﬂavus BIO 2236 masing-masing adalah 1; 1,5; dan 2 MIC (Minimum Inhibitory Concentration). Nilai MIC untuk A. ﬂavus BCC F0219 pada media kaya karbohidrat, lemak, dan protein berturut-turut sebesar 12, 14, dan 14 mg/mL. Sedangkan nilai MIC untuk A. ﬂavus BIO 2236 pada media kaya karbohidrat, lemak, dan protein berturutturut sebesar 12, 16, dan 16 mg/mL. Hasil pengujian memperlihatkan bahwa persentase hambatan pertumbuhan isolat A. ﬂavus BCC F0219 dan BIO 2236 pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 90,8 – 100% dan 93,8 – 100%. Hambatan produksi aﬂatoksin B1 isolat A. ﬂavus BCC F0219 dan BIO 2236pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 70,86 – 100% dan 83,42 – 98,84%.

Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numeri Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The knowledge of thermal diffusivity coefﬁcient is important in order to determine the proper or optimum time for pempek lenjer processing. Formula and temperature will affect thermal diffusivity. The research objective was to numerically determine thermal diffusivity coefﬁcient of pempek lenjer during boiling. The measured variables were sample temperature measured at pempek center point (r0) = 0 cm, r1= 1 cm, r= 2 c, and time for boiling pempek. Data was analyzed by using 9 and 12 models through computer program of Engineering Equation Solver (EES) Ver 8.91. The results showed that thermal diffusivity coefﬁcient of pempek lenjer for formula 1, 2, 3, and 4 were between 0.321 and 1.515 .10 -7 m2/s, between 0.297 and 1.389.10-7 m2/s, between 0.378 and 1.471. 10-7 m/s and between 0.2778 and 1.620. 10-7 m2/s respectively .ABSTRAKKoeﬁsien difusivitas panas pada perebusan pempek lenjer harus diketahui, karena dapat ditentukan waktu pengolahan pempek yang tepat (optimal). Formula dan suhu akan mempengaruhi koeﬁsien difusivitas panas.Tujuan penelitian adalah menentukan koeﬁsien difusivitas panas pada perebusan pempek lenjer secara numerik. Variabel yang diukur adalah suhu sampel pada titik pusat (r0) = 0 cm, r1= 1 cm, r2= 2 cm, dan lama pemasakan pempek. Data yang diperoleh dianalisis menggunakan model difusivitas panas di titik sembarang dan model difusivitas panas di titik pusat, dengan program computer Engineering Equation Solver (EES) Ver 8.91.Hasil penelitian menunjukkan bahwa koeﬁsien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m/s, pada formula 2 adalah 0,297 - 1,389. 10-7 m2/s, pada formula 3 adalah 0,378 - 1,471. 10-7 m/s, dan formula 4 adalah 0,2778 - 1,620. 10-7 m2/s.

Formulasi dan Stabilitas Mikroemulsi O/W dengan Metode Emulsifikasi Spontan Menggunakan VCO dan Minyak Sawit Sebagai Fase Minyak: Pengaruh Rasio Surfaktan-Minyak Setyaningrum Ariviani; Sri Raharjo; Sri Anggrahini; Sri Naruki
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to (1) formulate o/w microemulsion using different surfactant oil ratio, (2) determine the microemulsions stability toward centrifugation, heating and storage at room temperature, and (3) characterize microemulsions which were shown the best stability. Microemulsions were prepared using ternary food grade surfactant with low HLB (span 80), medium HLB (span 20 or span 40) and high HLB (tween 80), and surfactant oil ratio 2,3,4 and 5. VCO and palm oil were used as oil phase, whereas 10 μM phosphate buffer pH 7 was used as aqueous phase. O/W microemulsionwere formed at surfactant oil ratio 3 or more for VCO and at higher surfactant oil ratio (i.e 4 or 5) when palm oil was used as oil phase. Microemulsions with VCO as oil phase which were stable toward centrifugation, heating treatment and storage at room temperature i.e. microemulsions with surfactant oil ratio 4 or 5, while the use of palm oil as oil phase produce stable microemulsions at surfactant oil ratio 4. Microemulsions with surfactant oil ratio 4 showedthe best stability. This microemulsions have a monomodal particle size distribution, the mean particle diameter and viscosity reached 21.7 ± 0.02nm and 6.0 ± 0.10cp (VCO), 22.9 ± 0.15nm and 6.2 ± 0.05cp (palm oil).ABSTRAKPenelitian ini bertujuan untuk (1) formulasi mikroemulsi o/w dengan variasirasio surfaktan-minyak, (2) menentukan stabilitas mikroemulsiterhadap sentrifugasi, pemanasan dan penyimpanan suhu ruang, dan (3) karakterisasi mikroemulsi dengan stabilitas terbaik. Mikroemulsi dibuat menggunakan campuran tiga surfaktan food grade yaitu surfaktan HLB rendah (span 80), sedang (span 20 atau span 40), dan tinggi (tween 80), dengan rasio surfaktan minyak 2, 3, 4 dan 5. VCO dan minyak kelapa sawit digunakan sebagai fase minyak, 10 μM bufer fosfat pH 7 sebagai fase aqueous. Mikroemulsi o/w terbentuk pada rasio surfaktan minyak 3 atau lebih untuk penggunaan VCO dan pada rasio surfaktan minyak yang lebih tinggi (yaitu 4 atau 5) untuk penggunaan minyak sawit sebagai fase minyak. Mikroemulsi dengan fase minyak VCO yang stabil terhadap sentrifugasi, pemanasan maupun penyimpanan suhu ruang adalah mikroemulsi dengan rasio surfaktan-minyak 4 atau 5, sedangkan penggunaan minyak sawit sebagai fase minyak menghasilkan mikroemulsi yang stabil pada rasio surfaktan-minyak 4. Mikroemulsi dengan rasio surfaktan-minyak 4 memperlihatkan stabilitas terbaik. Mikroemulsi tersebut memiliki distribusi ukuran partikel monomodal, rerata diameter partikel dan viskositas mencapai 21,7 ± 0,02nm dan 6,0 ± 0,10cp (VCO), 22,9 ± 0,15nm dan 6,2 ± 0,05cp (minyak sawit).

Komposisi Kimia Serta Aktivitas Antioksidan Ekstrak Hidrofilik Bekatul Beberapa Varietas Padi Sri Hartati; Yustinus Marsono; Suparmo Suparmo; Umar Santoso
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study was aimed to investigate chemical composition, dietary ﬁber content and the antioxidant activity of the hydrophilic extract of varieties of rice bran IR-64, Sintanur, Rajalele and Menthikwangi. Rice bran from each sample was analyzed proximate and ﬁber content. Hydrophilic extract was obtained by extracting each sample of bran with methanol solvent. Total phenolic content was tested by Folin Ciocalteu reagent and antioxidant activity of the extract was tested by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results showed that all the four samples had differences amount of their moisture, ash, protein and fat contents. Fat content varies from 16.80±0.05 % - 23.75±0.04 %db, which the highest level of fat content was possessed by Sintanur bran (23.75±0.04 %db) and IR-64 bran (16.80±0.05 %db) was the lowest level. The levels of soluble ﬁber from four varieties of rice bran were not signiﬁcantly different, between 4.07 – 4.14 %db but there was a difference in the content of insoluble ﬁber, which had effect on the total of ﬁber content. The insoluble ﬁber content of the rice bran varieties of Menthikwangi, Rajalele, IR-64 and Sintanur were 27.64±0.46, 28.04±0,25, 29.15±0.26 dan 30.44±0.60 %db respectively. The content of total phenols and the highest antioxidant activity of the hydrophilic extract was owned by Menthikwangi ie. 2794.28±181.83 μg galic acid equivalen (GAE)/g bran for total phenol and 41,28±0,60 % for antioxidant activity. ABSTRAKPenelitian bertujuan untuk mengetahui komposisi kimia, kadar serat pangan serta aktivitas antioksidan ekstrak hidroﬁlik bekatul dari empat varietas padi yaitu IR-64, Sintanur, Rajalele dan Menthikwangi. Masing-masing sampel bekatul dianalisis proksimat dan kadar serat pangannya. Ekstrak hidroﬁlik diperoleh dengan cara mengekstrak masingmasing sampel bekatul dengan pelarut metanol. Ekstrak diuji kandungan total fenol dengan reagen Folin Ciocalteu dan aktivitas antioksidannya dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa keempat sampel memiliki kadar air, kadar abu, kadar protein dan kadar lemak yang bervariasi. Kadar lemak bervariasi dari 16,80±0,05 % - 23,75±0,04%db, dengan kadar tertinggi dimiliki bekatul varietas Sintanur (23,75±0,04 %db) dan terendah bekatul varietas IR-64 (16,80±0,05 %db). Kadar serat larut (soluble ﬁber, SF) bekatul dari keempat varietas padi tidak berbeda secara signiﬁkan yaitu antara 4,07 - 4,14 %db namun terdapat perbedaan pada kandungan serat tak larut (insoluble ﬁber, IF) yang berpengaruh pada kadar serat total. Kandungan serat tak larut bekatul dari varietas Menthikwangi, Rajalele, IR-64 dan Sintanur berturut-turut adalah 27,64±0,46, 28,04±0,25, 29,15±0,26 dan 30,44±0,60 %db. Kandungan total fenol dan aktivitas antioksidan tertinggi dimiliki oleh ekstrak hidroﬁlik dari bekatul verietas Menthikwangi, masing-masing 2794,28±181,83 μg ekivalen asam galat (EAG)/g bekatul untuk total fenol dan aktivitas antioksidan menangkal (scavenging) radikal bebas (DPPH) sebesar 41,28±0,60 %.

Aktivitas Antimikroba Minyak Esensial Jahe Merah (Zingiber ofﬁcinale var. Rubrum) dan Lengkuas Merah (Alpinia purpurata K. Schum) terhadap Bakteri Patogen dan Perusak Pangan Tita Rialita; Winiati Pudji Rahayu; Lilis Nuraida; Budi Nurtama
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B. cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemical characteristics was carried outin accordance with ISO7355:1985. The chemical compositionwas analyzed using aGC-MS. The antimicrobial activity was determined by disc diffusion method and broth microdillution method was used for determine MIC and MBC values. Red ginger essential oil characteristic was brownish yellow, speciﬁc gravity 0.883, refractive index 1.480, optical rotation -8.45o, clear soluble (1:1) in 90 % alcohol, 2.06 acid number and 42.45 ester number. Redgalangal essential oil had a characteristic bright yellow color, speciﬁc gravity 0.895, refractive index 1.496, optical rotation -9.15o, clear soluble (1:1) in 90 % alcohol, 1.95 acid number and 140.15 ester number. The major component of red ginger essential oils were trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, sesquiphellandrene, and nerol; while the major component of red galangal essential oil were 1.8-cineole, chavicol, 9-desoxo-9-xi-hydroxy-3-pentaacetate-3,5,7,8,9,12-Ingol, -caryophyllene and -selinene. The essential oil of red ginger and red galangal hadmoderate antibacterial activity against pathogenic and food spoilage bacteria with the average inhibition zone 7.17-10.33 and 7.25-11.17mm. Red ginger essential oils could inhibit the growth of tested bacteria with MIC values of 2.65-3.97 mg/mL and MBC value of 3.10-5.29 mg/mL, while the red galangal essential oil could inhibit the growth of tested bacteria with MIC values of 1.79-4.03 mg mL and MBC values of 1.79-4.92 mg/mL. Based on the MIC and MBC values, all tested bacteriasensitivity to essential oils of red ginger and galangal red decline in a row B.cereus > E. coli > S. typhimurium> P. aeruginosa. Sensitivity of Gram positive and Gram negative bacteria to both essential oils demonstrate the potential of the oils to be used as a natural preservative in the food industry. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik ﬁsika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC). Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan.

Edible Coating Berbasis Pati Sagu dengan Penambahan Antimikroba Minyak Sereh pada Paprika: Preferensi Konsumen dan Mutu Vitamin C Widaningrum Widaningrum; Miskiyah Miskiyah; Christina Winarti
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bell pepper is one among fruit vegetables that had good market prospect both for local trade and export. Nevertheless, the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life. One of among other technologies, surface coating (by edible coating) of bell pepper is potential to be applied. This technology might be added by natural antimicrobes to avoid microorganism attack during storage time, so its shelf life might be extended. The objective of this research was to evaluate consumer’s acceptability and vitamin C content on red bell pepper which were applied by edible coating based on sago starch and lemongrass oil that acting as natural antimicrobes. Treatment given for testing its sensory properties were: (a) concentration of lemongrass oil (0.2% and 0.4%) and (b) dipping time in edible coating formula; 3 and 5 minutes. Red bell pepper wasthen stored at cold room temperature (8 °C). As control treatment, the inspection was also applied on non-coated red bell pepper and coated red bell pepper without addition of lemongrass oil. Result showed that coating treatment did not affect consumer’s acceptability on aroma, texture, taste and overall acceptability. Coating treatment only affected consumer’s acceptability on color of red bell pepper. Panelists could accept coating treatment on red bell pepper with or without addition of lemongrass oil as antimicrobes. Moreover, red bell pepper treated by 0.4% lemongrass oil storaged at 8°C was still had high vitamin C content (1.5 mg/100 g) on 27 days storage.ABSTRAKPaprika merupakan salah satu jenis sayuran buah yang memiliki prospek pasar yang cerah dan terbuka lebar baik untuk pasar domestik maupun ekspor. Namun, paprika merupakan sayuran buah yang tidak awet dan mudah rusak (perishable commodity) sehingga paprika memerlukan penanganan pascapanen yang tepat agar dapat meningkatkan masa simpannya. Salah satu teknologi potensial untuk diterapkan pada paprika yaitu pelapisan permukaan paprika dengan bahan edible (dapat dimakan) dan ditambah dengan antimikroba alami untuk menghindari serangan mikroba. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi minyak sereh dan lama perendaman terhadap sifat kimia dan organoleptik (warna, aroma, tekstur dan rasa) paprika merah yang diberi perlakuan edible coating berbasis pati sagu dan antimikroba alami minyak sereh. Selain itu juga dianalisis perubahan mutu kimia vitamin C pada paprika merah selama penyimpanan. Perlakuan yang diberikan untuk pengujian karakteristik sensori yaitu (a) konsentrasi minyak sereh 0,2% dan 0,4% dan (b) lama pencelupan dalam formula edible coating yaitu 3 dan 5 menit. Paprika lalu disimpan pada suhu 8°C. Sebagai kontrol dilakukan juga pengamatan terhadap paprika yang tidak di coating dan yang di coating namun tanpa menambahkan minyak sereh. Hasil penelitian menunjukkan bahwa perlakuan coating tidak berpengaruh nyata pada penerimaan panelis terhadap atribut aroma, tekstur, rasa maupun penerimaan keseluruhan paprika. Perlakuan coating hanya berpengaruh nyata pada penerimaan panelis terhadap atribut warna paprika merah. Panelis dapat menerima perlakuan coating pada paprika, baik dengan atau tanpa penambahan antimikroba. Kandunganvitamin C pada paprika dengan perlakuan 0,4% minyak sereh pada suhu 8°C pada hari penyimpanan ke-27 masih tetap tinggi yaitu 1,5 mg/100g.

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Daging Terlapisi Pati Umbi Kimpul (Xanthosoma sagittifolium) yang Diinkorporasi Kalium Sorbat Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The rapidity of microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the number of microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate signiﬁcantly affected the number of microbes, TVB-N, and texture. However, it did not signiﬁcantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibition rate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while the meatballs without coating only lasted less than 1 day.ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584 dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari.

Preparasi Katalis Abu Kulit Kerang untuk Transesterifikasi Minyak Nyamplung Menjadi Biodiesel Zuhra Zuhra; Husni Husin; Fikri Hasfita; Wahyu Rinaldi
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Biodiesel, as a potential substituted energy, has attracted a great attention in recent years, which can be produced from o3 renewable sources and provides complete combustion with less gaseous pollutant emission. Biodiesel is produced conventionally via transesteriﬁcation of vegetable oils using homogeneous catalysts, e.g. KOH, NaOH, and HaSO4. The homogeneous catalytic process, however, provides some disadvantages, such as, a huge production of wastewater from washing process of catalyst residues and non-reusability of the catalysts. In order to circumvent most of the economical and environmental drawbacks of homogeneous process, heterogeneous catalysts, this can be easily separated from reaction mixture by ﬁltration. These catalysts are less corrosive and more environment-friendly. The objective of this work was to develop the effectivity of using waste of cockle (Clinocardium nuttalli) shell as a heterogeneous base catalyst for the biodiesel production. The catalysts were prepared by simple calcination methods, at temperatures of 600, 700, 900 oC, and without calcination. Calcined catalysts were characterized by X-ray diffraction (XRD) and Scanning Electron Microscopy (SEM) technique. Transesteriﬁcation process of Calophyllum inophyllum L.oil and o methanol were carried out under bath reactor over the cockle shellcatalysts to produce biodiesel. The XRD patterns depicted that CaCO3 was successfully converted into CaO. SEM recorded demonstrates that the particle catalyst become smaller after heating. The highest activity was found at calcined catalyst of 900 oC, with the yield of biodiesel reaching 87.4% during 3 hours. The solid catalyst from waste cockle shell was proven to be durable for the transesteriﬁcation of edible oil.ABSTRAKBiodiesel, sebagai sumber energi potensial telah menarik perhatian dalam beberapa tahun terakhir, karena dapat diproduksi dari sumber terbaharukan dan menghasilkan polutan yang rendah. Secara konvensional, biodiesel diproduksi melalui transesteriﬁkasi minyak nabati menggunakan katalis homogen, yaitu: KOH, NaOH, dan H2SO4. Proses katalitik homogen memiliki beberapa kekurangan, seperti: banyak mengeluarkan air buangan dari pencucian residu katalis dan tidak dapat digunakan kembali. Untuk mengatasi kekurangan penggunaan katalis homogen baik secara ekonomi maupun lingkungan ditempuh dengan mengembangkan katalis heterogen atau katalis padat, yang dapat dengan mudah dipisahkan dari campuran reaksi secara ﬁltrasi. Katalis ini juga rendah korosi dan lebih ramah lingkungan. Tujuan dari penelitian ini adalah untuk mengetahui efektivitas penggunaan abu kulit kerang yang mengandung CaO (kalsium oksida) sebagai katalis heterogen terhadap rendemen biodiesel. Bahan baku untuk pembuatan biodiesel adalah minyak nyamplung. Katalis disiapkan dengan metode kalsinasi sederhana pada temperatur: 600, 700, 900 oC, dan tanpa kalsinasi. Setelah kalsinasi, katalis dikarakterisasi denganmetode X-ray Diffraction (XRD) dan Scanning Electron Microscopy (SEM). Reaksi transesteriﬁkasi minyak nyamplung dengan metanol dilangsungkan di dalam reaktor berpengaduk menggunakan katalis padat dari kulit kerang. Dari pola XRD mengindikasikan bahwa CaCO3 terkonversi dari kulit kerang sempurna menjadi CaO ketika kulit kerang dikalsinasi pada suhu 900 oC. Hasil rekaman SEM diperoleh ukuran partikel katalis setelah dipijar menjadi kecil. Aktivitas katalis tertinggi diperoleh pada penggunaan abu kulit kerang yang dikalsinasi pada suhu 900 oC. Rendemenmetil ester tertinggi mencapai 87,4% setelah 3 jam reaksi. Katalis abu kulit kerang telah terbukti dapat digunakan untuk reaksi transesteriﬁkasi minyak nabati menjadi biodiesel.

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Home Page

OAI Link

Editorial Team

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Contact Name Rachma Wikandari

Contact Email rachma_wikandari@mail.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

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Abstract

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Abstract

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.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