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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

60 61 62 63 64

Isolasi dan Seleksi Jamur Perusak Karet dari Berbagai Sumber Kontaminasi Potensial Maria Ulfah; Purnomo Darmadji; Retno Indrati
agriTECH Vol 21, No 4 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ribbed smoked sheet (RSS) is Natural rubber product, mainly consist of Cis- 1,4 polyisoprene and relatively resistant to microbial decomposition with many other natural polymer. Natural rubber contains a minimum of 90% rubber hydrocarbon, plus small amounts of protein, resins, fatty acid, sugars and minerals. It is also possible that microorganisms using impurities as their carbon and energy sources could deteoriorate the rubber. Fungi which potentially deteriorate rubber eventually was accidentally taken by raw material areas, raw materials, processing steps, product and old RSS. Therefore it is necessary to isolate fungi and to evaluate potential fungi which deteriorated rubber. The results showed that 158 strains were isolated from various contaminant sources. From these 10 strains were from skin of rubber wood, 7 strains from tappinglump, 16 strains from spoutlump and 10 strains from cuplump, 47 strains from earth around rubber wood, 5 strains from fresh field latex, 3 strains from ammoniated field latex, 12 strains from wet sheet, 7 strains from air in wet in sorting room, 12 strains from RSS product, 11 strains from old RSS product (7 years old namely SU) and 8 strains from wet SU (1 month old namely SDU) Twenty four strains were selected as potential deteriorated rubber fungi. These 24 strains were classified into 10 genera (Aspergillus, Cladosporium, Emericella, Fusarium, Mucor, Neosartorya, Penicillium, Pestalotiopsis, Cladobotyrum, Pithomyces), and 4 unidentified strains (LM188, T55, SS37, T67).

Pola Penyebaran Fruktosa, Glukosa, dan Sukrosa pada Bagian-Bagian Umbi Bulbus Berbagai Kultivar Bawang Bombay Suharwadji Sentana
agriTECH Vol 21, No 4 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was desiged to find out the distribution patterns of fructose, glucose and sucrose of Southport White Globe, early Lockyer White and White Spanish onions. Ten onions bulbs were each divided into three parts : top, middle, and bottom. Each part was then divided into three layers of scales : outside, middle, and centre scales. The idividual sugar contents of each part were then determined. The results showed that fructose content at the tops of the three onion cultivars tended to be lower towards bottom of the bulbs at different rate, depending on the layer of scales and cultivars. On the other hand, fructose contents of the outside towards the centre and glucose and sucrose content of the bulb parts of the three cultivars showed no special distribution patterns.

Kajian Kinerja Usaha Pelayanan Jasa Alat dan Mesin Pertanian (UPJA) : Kontribusi dalam Strategi Pengembangan Alat dan Mesin Pertanian (Studi Kasus UPJA di DIJ) M. Rizki Yogatama; Sunarto Ciptohadijoyo
agriTECH Vol 21, No 4 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to predict profit level of UPJA. It was also to discover technical and non-technical factors and understand a social-economical effect of the uPJA toward increasing farmer income and use of agricultural machinery and equipment. The sample was 28 KSO-patterned of UPJA, and farmer as user of UPJA. Data was obtained by distributing questioner, conducting direct interview with respondent and refering relevant literature. The data determined description of UPJA management in the DIJ and then it was analyzed through technically, economically, and socially approached. Technical analysis indicated that tractor capacity was high, while thresher and RMU were low. Economical analysis indicated that tractor and thresher were in not economical, because the NPV was less than 0 and BCR was less than 1. Whereas on RMU there were two samples, that can achieve NPV more than 0, and BCR more than 1. Social analysis indicated that actually farmers received and needed the presence of the technology, although the appreciation on agricultural machinery and equipment service was still low. As a whole, UPJA activity had not been good and given benefit. It needed agricultural explanation more intensive to the farmer on importance of agrocultural mechanization. It also needed to raise fee so the operating loss could be decreased.

Pembuatan dan Karakterisasi Minyak Goreng Rendah Kalori Xilitol Poliester Suhardi Suhardi; Tranggono Tranggono; Supranto Supranto; Sri Hastuti
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Xilitol poliester was produced by esterification involving xilitol and fatty acid metil ester (FAME) from DALMS (destilate fatty acid from palm oil). The reaction was affected by : reaction time, temperature and reactant molar ratio. Optimum condition based on response surface methodology (RSM) analysis was as follows : reaction time 6,78 h, reaction temperature 144,5ºC, substrate molar ratio 10, 3:1 and convertion of xilitol poliester 86,4%. Xilitol poliester produced was composed of short chain fatty acid. The physical properties of xilitol poliester (smoke point, melting point, refractive index, spesific gravity and viscosity) were little bit lower than those of palm oil. Analysis of hydrophilic lipophilic balance showed that xilitol poliester may be used as emulsifier. Hydrolitie activity of pancreatic lipase to xilitol poliester lower than that of palm oil. Perokside value of xilitol poliester was lower than that of palm oil.

Perubahan Nilai Cerna dan Fraksi Protein pada Susu Kedelai dalam Proses Pembuatan Soygurt Yusmarini Yusmarini; Mochammad Adnan; Suwedo Hadiwiyoto
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research investigated the effect of fermentation of soymilk by Streptococcus thermophilus and Lactobacillus acidophilus on the digestibility and protein fractions of the soygurt. The studies were conducted in three steps : (1) soymilk production, (2) soygurt production, and (3) chemical analysis of soymilk and soygurt. It is found that fermentation stimulated by addition of sucrose in the substrate increased the digestibility of protein. Electrophoretic pattern of the protein showed that only minor changes occured during the fermentation of soymilk into soygurt.

Karakteristik Pati Kacang Tunggak (Vigna unguiculata) dan Sohunnya Chatarina Lilis Suryani; Dwi Purwantana; Haryadi Haryadi
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starch was extracted from cowpea (Vigna unguiculata) and characterized for solubility, swelling power and amylographic properties. The starch was then use to make starch noodle which then was characterized for texture, tensile strength, swelling volume and cooking loss. Arenga (Arenga pinnata) starch and its noodle were also characterized for comparison. Cowpea starch contained higher amylose then arenga starch did. The Brabender amylographic patterns of the cowpea starch gave no pasting peak, higher stability of pastes, higher viscosity of the gels and higher total retrogradation of the gel. Cowpea starch could be used to substitute arenga starch in starch noodle making at the propostion of 20, 40, 60, 80, and 100%. These results indicated that subtitution of 20-100% gave a better noodle quality, compared to that of arenga starch.

Kemampuan Metabolit Sekunder Bakteri Laut Menghambat Pertumbuhan Vibrio parachaemolyticus dan Stophylococcus aureus Widiastuti H.N.
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study is to find out the ability of the secondary metabolites of the marine bacteries to inhibit Vibrio parahaemolyticus and Staphylococcus aureus. Water samples were taken from Jepara Coast. The samples were analyzed for the presence of Marinebacterias by isolation and identification. Sensitivity of the marine bacterias to inhibit the growth of Vibrio parahaemolyticus and Staphylococcus aureus as characterized by incubation for 24, 48, and 72 hr at the paper disks surronded by media inoculated with Vibrio parahaemolyticus and Staphylococcus aureus. Sensitivity was indicated by the diameter of inhibition zone formed during incubation. Results indicated that the coastal water contained Pesudomonas spp, Bacillus spp., Flavobacterium sp. and Nocardia sp. which produced secondary metabolites that inhibited the growth of Vibrio parahaemolyticus and Staphylococcus aureus in 48 hours incubation.

Pengaruh Waktu Fermentasi terhadap Sifat Fungsional dan Warna Tepung Albumin Telur Itik Dwiyati Pujimulyani; Sunar Andiwarsana; Suprapti Suprapti
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this experiment was to produce fermented duck egg albumin powder and to evaluate its functional properties and colour, as well. The fermentation of duck egg albumin at room temperature was done for 0, 6, 12, 18 and 24 hours, terminated with the addition of lactic acid 1 H 0.05% and drying in a cabinet drier at 45°C for 8 hours. The functional properties of duck egg albumin powder characterized were coagulant hardness, foaming capacity foam density. The results showed that fermented duck egg albumin powder had good functional properties and lighter colour. The 24 hours fermentation of duck egg albumin resulted in good powder with coagulant hardness of 0.04 mm, foaming capacity 355.84%, foam density 0.21 g/ml, colour intensity (OD 420 nm) 0.05, moisture content 7.95% (wb) and ash content 5.66% (db).

Ekstraksi Khitosan dari Kepala Udang Putih (Penaeus merguensis) Yunizal Yunizal; Ninoek Indriati; Murdinah Murdinah; Thamrin Wikanta
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In order to optimize the utilization of shrimp head, study on extraction of chitosan from head of white shrimp (Panaeud merguensis) was carried out. The aim of the study was to find out the optimum conditions of deproteinization, demineralization and deacetylation process in the extraction of chitosan. The result showed that the most suitable condition of deproteinization process was obained by boiling shrimp head in solution of NaOH 3 % at 100°C for 90 minutes with the ratio of solution and shrimp head 6 : 1 (v/w). However the most suitable condition of demineralization process was obtained by dipping of deproteinized shrimp head in HCl 1,25N solution for 20 hours at ambient temperature. Futhermore, the most suitable condition for deacetylation process was achieved by heating demineralized shrimp head in NaOH 50% solution at 100°C for 90 minutes. As final product, chitosan contained: 6.73% moisture, 6.74% total nitrogen (d.b), 1.00% totla ash (d.b), while the degree of deacetylation and viscosity were 83.10% and 3.50 cps, respectively.

Optimal Heat Treatment to Delay The Ripening Proces of Tomato using Genetic Algorithms Wahyu Purwanto
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

An optimal pattern of the heat treatment for tomato was investigated using an intelligent control technique consisting of neural networks and genetic algorithms. An objective function was given by the reciprocal number of the color development from green to red for evaluating the ripening of tomato. The control process was divided into l-step. Firstly, the color development was identified using neural networks. Then, l-step set-points of temperature which maximize the objective function were sought through a simulation of the identified model using genetic algorithms. The genetic algorithms allowed an optimal heat treatment to be successfully determined by simulation of an identified neural network model. Finally this optimal heat treatment was applied to an actual system. The result showed that the optimal heat treatment indicated better result in maintaining the color development of fruit than the conventional one.

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Fiametta Ayu Purwandari

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agritech@ugm.ac.id

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Daerah istimewa yogyakarta

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Abstract

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Fiametta Ayu Purwandari

Contact Email fiametta@ugm.ac.id

Phone +6285712601130

Journal Mail Official agritech@ugm.ac.id

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

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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