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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

58 59 60 61 62

Pengkayaan Protein Mie Instant dengan Tepung Tahu Yustinus Marsono; W. Pandhu Astana
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study on fortification of tofu flour in instant noodle has been conducted. The objective of this study is to determine the effect of tofu flour addition on chemical, nutritional and physical properties as well as panelist acceptance of the instant noodles. Four level of tofu flour fortification were evaluated, i.e. 10%, 12%, 14% and 16% wheat flour by weight. It is found that fortification of 16% tofu flour increased protein content instant noodles to 18% (from 9%) but decreased the in vitro protein digestibility from 58.7% to 46.8%. The energy content increased from 451 Kcal to 461 Kcal per 100 g of instant noodles. Fat content increased by 1.6% but carbohydrates decreased by 10.6%. Elasticity and deformation tend to decrease with increasing addition of tofu flour, but no significant effect is shown on the ectensibility of instant noodles. Rehydration capacity decreased by 5.5% and cooking loss increased to 3.25% on the noodle added with 16% tofu compared to 1.96% in the control noodle. Expansion of noodles are increased with the addition of tofu flour but are similar for the difference level of tofu flour added. Among the level of tofu flour added, addition of 12% resulted in the most preferable noodle.

Penerapan Analisis Konjoin untuk Mengukur Preferensi Konsumen Minyak Goreng Marina Herawati; Guntarti Tatik Mulyati; Suharno Suharno
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Many similar products are offerred by some companies that give consumer's free of choice. Each company has the opprotunity to meet her consumer's need. First of all, company has to understand what product's attributes and the combination of product's attributes. Conjoint analysis can produces the combination which are important in marketing activities. The method of conjoint analysis which is used in this research can produces sttribute combination that is effecting consumer's decision making when they want to buy a product. Result shows the combination of product attributes, such as price, lighteness, colour, flavour and taste, and easiness to acquire, most prefered price of palm oil was under Rp. 5000 per litre, light, yellow to white with weight value of 12.5% and average combination utility value is 2.2632.

An Information Support System for Indentifying Farming System Part II : A Case Study of Sleman Regency, Yogyakarta Province Lilik Sutiarso
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The second part of the study is to validate the developed information system in a selected farming area. For the primary data, a farm survey is conducted in Sleman Regency, Yogyakarta Province. The sixty (60) household farms in 6 (six) districts are investigated which were grouped into animal-based and tractor-based farms. Based on the farms survey, the results described that the total annual water surplus in the study area is 792 mm that reached from November to April and water deficit is 355 mm from May to October. There is also surplus situation of number of animal-drawn and local equipment for land preparation in each district, but defieciency in number of power tiller and it's matching tillage equipment. The sensitivity analysis indicated those yield and crop proce are the most significant factor in determining the net return of the crop production system.

Simulasi Numerik Gerakan Lengas Tak Jenuh dalam Tanah pada Sistem Irigasi Tetes Muhammad Aqil; Sigit Supadmo; Budi Rahardjo
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The soil of coastal plain is characterized by sandy soil texture, salinity problem, low water capacity, high oercolation rate and high soil temperature during day time. Due to those constraints, therefore much water is needed to be favorable to plant growth. Objective of the research is dealing with the application of numberical method to simulate heat and mass flow of water which is affected by soil moisture availability. A core of soil sample with size 50 cm x 50 cm x50 cm is used as a physical model. The research has been schedule from 1997 to 1998. Under high initial moisture content the simulation shows that there is similarity between predicted and observed value of soil moisture content with the correlation value more that 90% (t-test value 95%). However, the simulation is under estimate for low initial moisture content and high temperature. For the model applications, the factor's which influence on moisture movement in the soil was collected and rearranged in exponential equation: θv = 103,469. Qirr 0.015. T 0.061. t 0.235. x -0.161. z -2.842. From the model found that to keep soil moisture content in favorable condition (θv = 0,1 cm3/cm3), the discharge design of drip irrigation needed was 3.2 cm3/sec with 2 hours duration of irrigation. The discharge designed based on water needed for evaporation and heat flushing so that moisture in the root zone was maintained.

Penerapan Analisis Sistem dalam Konservasi Tanah dan Air Darmadi Darmadji
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Study on soil and water conservation engineering can be approached easily by applying analysis system approach. This application will lead to the understanding that problems emerge in the system are strongly influenced by several factors, both dependent factors such as human factor, vegetative etc. and free factors such as climate. So, it is also understood that applying several disicpline of science can also approach problems solving in soil and water conservation in the certain area. Analysis system also help management process in implementing soil and water conservation activities in terms of solid and better managements works started from planning, implementation and the last monitoring and evaluation stage. Considering to all of these than it is suggested that system approached and system analysis should be introduced to students who study soil and water conservation courses in the higher education.

Penyiapan Starter Kering Bakteri Asam Laktat Halofilik untuk Pengolahan Hasil Perikanan Fermentatif Bergaram Ustadi Ustadi; Suparmo Suparmo; Endang Sri Rahayu
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lactic acid bacteria (LAB) is known as fermentation agent in traditional food fermentation products in Indonesia, which also include fish products. Objectives of this research were to select LAB strain isolated from peda, terasi, salted fish and bekasam which were potential for dry starter preparation. This research were consisted of three parts : (a) selection of halophilic LAB strain (b) dry starter preparation by addition glycerol protectant, sucrose and starter neutralization and further testing its viability upon storage and (c) ability of the selected isolate to inhibit pathogenic and spoilage bacteria. Results of this reseacrh indicated there were 8 moderate halophilic LAB, they were Lb. plantarum (isolate EDI-14, DES-21, DES-24, and DES-26), Leuc. paramesenteroides (isolate DAN-7 and DAN-7), and Lv. casei subsp. casei (isolateDES-27). Addition of 5% glycerol protects LAB viability during storage. Addition of 17.7% sucrose in the media and neutralized the pH increase LAB viability during storage. Within 5 weeks of storage. The viability of Leuc. paramesenteroides (DAN-7) and Lb. plantarum (DES-26) decrease 10.4% (from 33 x 107 sel/g to 3.3 x 107 sel/g dried starter) and 9.77% (from 36 x 107 sel/g to 3.5 x 107 sel/g dried starter), respectively. Freeze drying process and dry storage did not affect the LAB isolate towards inhibiting the pathogenic bacteria and spoilage bacteria such as Salmonella choleraesius JCM 3919, Shigella, Escherichia coli FNCC 0091, Vibrio parahaemolyticus JCM 2147 (gram negative), Staphylococcus aureus FNCC 0091, and Morganella morganii NCTC 2847 (gram positive).

Identifikasi Preferensi Konsumen terhadap Desain Kemasan dan Kandungan Nutrisi Tepung Terigu di Daerah Istimewa Yogyakarta Happy Suryaningsih; Didik Purwadi; Wahyu Supartomo
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Consumer of wheat flour in Indonesia have at present more possibilities to choose the wheat flour because of more wheat flour products in market since governmental deregulation in October 1998. They choose the wheat flour based on their proposed final products and characteristics. Information's such nutritional facts, usage, expired date of wheat flour written in their packaging, but unfortunately those information does not depict the real condition. This can influence on the consumer preference. The research was conducted to identify the consumer's preferences on packaging design and nutritional fact in the wheat flour. Straified random sampling with the family welfare level based on BKKBN criteria was used in this research. Questionnaire was tested for validity and reliability by confidence level 95%, significance level 5 % and error sample 10 %. The result depicted that consumer index of packaging design for middle level 4.113 and 4.142 for high level respectively. The information of nutritional fact was ranked in second place for the second family welfare level. Based on the chi square test, the result depicted there were no differences among education level, age, sosial level and occupation to the consumer preferences on the nutritional facts. The result of t-paired test showed, there were significance differences on water and carbohydrate contents between the laboratory's determination and nutritional fact label. Meanwhile the ash and protein contents showed no differences.

Pengaruh pengolahan terhadap Pati Resisten Pisang Kepok (Musa paradisiaca fa. typica) dan Pisang Tanduk (Musa paradisiaca fa. corniculata) Yustinus Marsono
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study on the effect processing on resistant starch (RS) content and chemical composition of kepok (Musa paradisiaca fa. typica) and tanduk banana (Musa paradisiaca fa. corniculata) has been conducted. Mature banana was steamed, steamed - cooled, steamed - frozen, dried and dried - fried and was analyzed for starch, RS, simple sugars and chemical composition. RS content was determined by enzymatic method. It was found that steaming chaned RS from 6.2 mg/g to 9.5 mg/g (53%) for kepok banana and from 7.5 mg/g to 10.5 mg/g (40%) for tanduk banana. Cooling the steamed banana increased the RS to 6.8 mg/g (kepok) and 9.7 mg/g (tanduk). Freezing of the steamed banana increased the RS content by 30% (8.1 mg/g) and 24% (9.3 mg/g) for kepok and tanduk banana, respectively. RS of kepok and tanduk banana increased after the bananas were dried (15% and 41%) and dried-fried (53% and 55%). Small changes were shown on the chemical composition of the banana after processing, except that frying increased the fat content significantly.

Analisis Komponen Pemanfaatan Air (Water Accounting) Sistem Irigasi Kalibawang, Kabupaten Kulon Progo Jonathan E.K.; Putu Sudira; Saiful Rochdyanto
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Water accounting method can be used as a tool for analyzing and evaluating of water for different uses. The art of water accounting is so classify water balance components into water use categories that reflect the consequences of human intercentions in the hydrologic cycles. This study was conducted at Kalibawang Irrigation System which was located at Kulon Progo region. Result showed that gross inflow at Kalibawang Irrigation system during the growing poriod of 1999/2000 consisted of rainfall 17 % and irrigation water 83 %. The total use of water for any interest or total depletion (TD) is 53.22 %, water use to meet crop need or process depletion (PD) is 24.46 %, water outflow (O) of the system is 25.15% and the beneficial utilization or the irrigation system efficiency (BU) is 37.74 %. Water productivity per unit of gross inflow (PWGI) is Rp 63.74/m3, water productivity per unit of delivered water supply or irrigated water (PWWd) is RP 76.75/m3, water productivity per unit of available water (PWAW( is 89.41/m3.

Karakter Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb) Selama Penyimpanan Beku Sri Raharjo; Suparmo Suparmo; Wahyu Supartomo; Zaki Utama
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1,2, and 3 months frozen storage at -15ºC. No significant change for pH was observed over the frozen storage period (3 months at -15ºC).

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Fiametta Ayu Purwandari

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+6285712601130

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agritech@ugm.ac.id

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

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Daerah istimewa yogyakarta

INDONESIA

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