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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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Perubahan Distribusi Ukuran Partikel Tepung Iles-Iles Hasil Pengolahan dengan Metode Penggilingan Bertingkat Sukrisno Widyotomo; Hadi K. Purwadaria; Atjeng M. Syarief; Sri Mulato
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of this research were to observe the distribution particle sizes change of konjac flour by dry milling method. The milling process of konjac flour included the milling by rotary cutter, burr mill, and conical ball mill. The particle size and the size distribution were determined by sieving, microscopic, and scanning electron microscope methods. The data obtained by using the microscopic method indicated the smallest geometric mean particles size, while data from the sieve method indicated the largest geometric mean size. The pictures obtained by using scanning electron microscope method showed the particles has broken after milling process by conical ball mill. The results indicated that the series of milling process decreased the geometric mean diameter, the finenes modulus, and the uniformity index of konjac flour particles.

Kadar dan Aktivitas Antoksidan Minuman Kunyit dan Asam yang Manis Aisyah Tri Septiana
agriTECH Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research were to know effect of curcuma and tamarind proportion and type of sugar on antioxidarit content and activity, correlation of antioxidant content and activity of curcuma and tamarind drink, and its compare with curcuma and tamarind drink commercially available. The research method was Randomized Completely Block Design (RCBD) factorial design. The trial factor were proportion of curcuma and tamarind 100 : 0, 80 : 20, 60 : 40, 40 : 60, 20 : 80, 0 : 100, respectively and type ofsugar, they were palm sugar and liquid sugar. The result of this research showed that the increase proportion of tamarind caused increase phenolic content but decrease of ascorbic acid content and curcumin absorbance of the drink The increasing proportion of tamarind to 20 percent on curcuma gave increase antioxidant activity but the increasing proportion of tamarind from 40 to 100 percent decrease antioxidant activity. Compare with palm sugar, increasing liquid sugar increased ascorbic acid content and antioxidant activity. There was correlation between antioxidant content and antioxidant activity.

Potensi Bakteri Asam Laktat yang Diisolasi dari Dadih untuk Menurunkan Kadar Kolesterol Darah Usman Pato
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Epidemiological, laboratory and clinical studies have shown a good correlation between high serum cholesterol and increased risk for the incidence of coronary heart disease. Reduction in total cholesterol and LDL cholesterol in hypercholesterolemic men reduces the incidence of cardiovascular disease. Modification of diets such as ingestion of probiotic in the form offermented foods or lactic acid bacteria-containing foods is considered as a more natural way to decrease serum cholesterol in humans. Lactic acid bacteria isolated from dadih could reduce the total cholesterol and LDL cholesterol levels in hypercholesterolemic rats by deconjugation of bile salts. Deconjugation of bile salts by BSH of dadih LAB resulted in an increased production of deconjugated bile acids. Deconjugated bile acids are less well absorbed from the small intestine than the conjugated bile acids. Thus, the amount of bile acids returned to the liver during enterohepatic circulation decreased. Deconjugated bile acids are also excreted more rapidly than conjugated bile acids and they bind more easily to the dietary fiber and intestinal bacteria than conjugated bile acids. Loss of bile acids may indeed result in an increased requirement of cholesterol as a precursor for the synthesis of new bile acids. As a consequence, the total cholesterol levels in the body were decreased

Peningkatan Nilai Gizi, Sifat Organoleptik dan Sifat Pati Sagu Mutiara dengan Penambahan Buah Kenari (Canarium ovatum) Vita N. Lawalata; I Wayan Budiastra; Bambang Haryanto
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sago is a potential local crop for food diversification program. The research aims to 1) improve the nutrition of pearl sago product through canary addition 2) evaluate of chemical-physical and organoleptic quality of pearl sago 3) study the influence of packaging to the product during storage and 4) to predict the shelf life of pearl sago product. The research was done in two steps : I) product development through canary addition of 0 %, 3 %, 6 %, 9 %, 12 % and 15% to pearl sago. 2) packaging and storage the pearl sago using LDPE and PP/alufo/PP. The result shows that canary addition of 9 % and PP/alufo/PP packaging is the best treatment for pearl sago. The product has contents of moisture, protein, fat, ash, carbohydrate and energy of 5.83%, 5.53%, 6.72%, 0.81%, 81.14%, 407.17 Kal, respectively, with shelf life of 256 days.

Identifikasi Komponen Volatil Asap Cair Daun Tembakau (Nicotiana tabacum L.) Rajangan Kuntjahjawati Kuntjahjawati; Purnama Darmadji
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tobacco smoke contains both a particulat and gaseous phase. Many compounds associated with tobacco smoke are known to cause certain health risks i.e; nicotine, nitrosamine, PAH compound etc. An alternative methode to minimize health risks is to produce liquid smoke. In this study, liquid smoke is produced by pirolysis of tobacco leaf containing 7.08% cellulose, 21.955% hemicellulosa , 9.115 % lignin and nikotin 3.05%. The pirolysis was carried out in a reactor at 400"C during 2.5 hours followed by condensation through in cold water condenser. The average yield of liquid smoke was 30.74%, tar 9.64% , char 44.1% and uncondensed gaseous phase 15.52%. These liquid smoke contained various compound such as 6.7% carbonyls, 0.74 % fenolic, 0.917% nicotine and 2.70% tar. Liquid smoke was extracted exhaustively using dichioromethane as solvent. Qualitative analysis of the extract was performed by means of Gas Chromatography and Mass Spectroscopy (GC-MS). Result of GC-MS showed that liquid smokes comprise least 25 macrocomponents. From GC/MS spectra were identified as methyl pyrazine, acethylene, dimethylpyrazine, 2, 4-hexadienal, phenol, dimethyl-ethyl pyrazine, trimethyl-ethylpyrazine, ethyldimethylpyrazine, diethyl-methylpyrazine, cyclobutane, butanamide, nicotine. myosmine, nornikotin dan 3- methylene-nonane.

Pembuatan Bubuk Srikaya Instan : Pengaruhnya terhadap Sifat Fisiko-Kimia dan Sensoris Satrijo Saloko
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Studies on the production of sugar-apple instant powder (SaIP) and its effects on physicochemical and sensory properties were done. Extracting its fruits to produce sugarapple fruit juice and then freeze dried made SaIP. This research was aimed to have a good quality of SaIP from an addition of sugar of fresh fruit juice and to predict a trend pattern of their physicochemical properties of the product. The results showed that sugar addition gave significantly effect on yield, soluble index, moisture content, total solid, sucrose, vitamin C, total acid, and sensory properties, i.e. colour, flavour and taste. The SaIP preparation with 50% sugar addition was better than other treatment.

Model Pelunakan Buah Pisang Raja (Musa sp.) yang Disimpan dalam Atmosfir Termodifikasi R Hartanto; Suprodjo Suprodjo; Budi Rahardjo; Tranggono Tranggono
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The banana (Musa sp.) cv. Raja fruits were stored at varied modified atmosphere, in the impermeable cuvettes, containing carbon dioxide concentration of 1, 2, 3, and 4%, oxygen concentration of 2, 4, 6, and 8% and nitrogen. The temperature treatments were 12, 20, and 24 C. The gas within the cuvette was replaced daily. The texture of the fruit was measured every two day. The model of textural behavior was developed The results showed that the model of textural behavior was fit to predict the banana texture stored in the modified atmosphere condition.

Perubahan Sifat Themal Tanah Pasiran Akibat Penambahan Limbah Organik Muhjidin Mawardi
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mass and heat transfer in a soil is much governed by its thermal properties. A laboratory experimentation has been done to investigate changes of thermal properties of sandy soil as influenced by organic waste mixed in the soil and the effect of the changes on soil moisture retention and evaporation. The samples of sandy soil is mixed with selected organic waste (i. e: sludge of leather industry, sludge of tapioca industry and composted green manure). The treated soil are then placed in PVC tubes, saturated with water and placed in greenhouse for measuring changes in soil properties during 50 days. Result of the experimentation shows that the organic waste mixed with sandy soil could significantly change its volumetric heat capacity and thermal regimes. The changes significantly affect the rate and amount of soil moisture loss through evaporation. During 50 days, the treated soil has lost 35 % of their soil moisture content. While the untreated (control) soil has lost 75 % of its soil moisture content.

Pendugaan kerusakan Akibat Impak pada Buah Apel dengan Metode Elemen Hingga Yuwana Yuwana
agriTECH Vol 23, No 4 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Damage caused by impact in apple was predicted using finite element method Apple model was axi-â€¢ymetric three dimensions consisted 779-1 tetrahylrical elemeitts with 1612 nodes representing an apple having 2.5 AlPa Yon; modulus, 0.145 Poisson ratio. 134.5 g mass and 164,4 cm . Impact was simulated by employing an acceleration of 135 g (g = 9,81m/s1) on the model. During simulation, damage was supposed to occur when the stress suffered by cell was greater than its strength. The strength of cell was adopted from the previous study which was 0.44 Zone q" damage resulted by impact was compared to the damage of the real apple caused by impact with the same energy level. The result of the simulation indicated that- the zone of damage in the apple matched to the damage of the real apple. This finding suggested that the finite element method could be employed to accurately predict the damage mechanism caused by impact on apple.

Model Respirasi BUah Salak Pondoh (Salacca Zallaca cv. Pondoh) yang Disimpan dalam Atmosfir Termodifikasi Berdasarkan Kinetika Enzim Rofandi Hartanto; Suprodjo Suprodjo; Budi Rahardjo; Tranggono Tranggono
agriTECH Vol 23, No 4 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The salacca (Salacca zalacca cv. Pondoh) fruits were stored in various modified atmosphere conditions in the impermeable cuverles with the variation of oxygen concentration of 2, 4, 6 and 8%. carbon dioxide concentration of 1, 2. 3 and 4% and nitrogen concentration as the rest. The variation of temperature was 12, 20 and 24 C. Gases within each cuvette were replaced daily. The respiration rate of the fruit was mudded based on the enzyme kinetic theory. The result showed that the respiration model Mows the Michaelis-Menten enzyme kinetic, with CO2 as the uncompetitive inhibitor. The model was fit to predict the respiration rate of the fruit.

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Fiametta Ayu Purwandari

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+6285712601130

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agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

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Kab. sleman,

Daerah istimewa yogyakarta

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Abstract

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Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Fiametta Ayu Purwandari

Contact Email fiametta@ugm.ac.id

Phone +6285712601130

Journal Mail Official agritech@ugm.ac.id

Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Fiametta Ayu Purwandari

Contact Email
fiametta@ugm.ac.id

Phone
+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA