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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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Pengaruh Penggunaan Berbagai Basa dan Pati dalam Pembuatan Cincau Hitam Instan terhadap Sifat-Sifat Fisik Gel yang Dihasilkan Anisa A. Kartikaningrum; Haryadi Haryadi; Djagal W. Marseno
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Instant black cincau was prepared by the processing steps involving extraction of "janggelan" using alkaline solution, drying of the extract, and blending of the dried extract with starch. Various alkalines of diffener valence, i.e. NaOH, Mg(OH)2 and Ca(OH)2 at pH 10 were used to extract "janggelan" at the proportion of 50 g/100 ml of alkaline for 60 minutes at boiling condition. Arenga, sago, maize, mung bean. tapioca and soft rice starches were used to blend the dried extracts. The proportions of dried extracts used were at 1.5, 2.0 and 2.5 g per 7.5 g starch. Gels were prepared by boiling the blended stuffs in 250 ml water and allowed to cool to room temperature. The gels were characterized for breaking strength, elasticity and syneresis. The results indicated that the use of divalent alkaline gave higher strength, equal elasticity, and higher syneresis of the gels compared to that of monovalent alkaline. All the starches containing 20.6-47.1 % amylose, excluding soft rice, gave sompact gels. The use of starch containing 11.9 % amylose did not form gel. The increase in proportion of dried extract to starch caused higher breaking strength, but lower elasticity and syneresis of the gels.

Makanan Tradisional Berbahan Tepung Terigu di Purwokerto Tutik Handayani; Haryadi Haryadi
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

There were traditional foods found in Purwokerto comprising 28 types made from 100% wheat flour as the main ingredient and 15 types made from composite flour. Wheat flour was used for all portion od the foods and for coating as well. Many traditional foods were most probably prepared based on the modification of Oriental and European recipes. Traditional foods which had been formerly made from rice flour were found to be prepared using wheat flour to substitute at various proportions. Higher proportion of wheat flour used in rice flour based food preparation decreased in hardness, but increased in elasticity and cohesiveness of the foods. Addition of tapioca starch to wheaten dough in traditional food making decreased in hardness but increased in cohesiveness of the processed food.

Manajemen Usaha Peternakan Ayam Petelur dengan Penerapan Sistem Informasi Manajemen Endy Suwondo
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The efficiency of a company will be determined by effectiveness of management on production resources. So, implementing a managemwntinformation system with ability to process the transaction, analysis, and planning will increase the benefit to a layer poultry farm for more easy management. By identifying the production factors and through a need assessment of a layer poultry farm company, it could be determined the elements of information needed for storage, for processing (information transformation), and for generating report. To achieve the goal, the process for system design was carried out on structured and iterative principle until an ideal design derived. Development of the software with a modular technique on a text-based operating system allows the end user to operate it on a through development of data flow diagram and prototyping lead to produce a user-friendly application. The relationship between elements of information them created base on closeness and frequently access of information to get an efficient data base with quick respond on information call, effective information processing, and a minimum data storage. Therefore, the system will be interactive, fast, and easy to use. Through a series of review and test, the system developed show the ability to store and retrieve the data including the capability to display the data history for use on ferecasting. The transaction menu that easy to understand offers all aspect of transaction as well as purchasing and marketing of the product. The transaction process will automatically update the stock data of the product, and can be use to generate a report needed. Therefore, it can be concluded that the implementation of the system will assist the entrepreneur of a layer poultry farm with a minimum of cost for investment.

Pengembangan Produk Susu yang Mengandung Kalsium, Inulin, dan Teripang sebagai Susu Kaya Prebiotik dan Kolagen Almira Nadia; Mirza Hapsari Sakti Titis Penggalih; Emy Huriyati
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One of the health problems that happens in elderly is osteoporosis. Its prevalence in Indonesia reached 19.7%. Nutrition is one of the important parts of osteoporosis treatment. Sufficient calcium intake impacts on high bone density. Many factors affect calcium absorption. Inulin is a prebiotic that helps increase calcium absorption. Bone composition is one of the important factors. Collagen is a bone component besides calcium and phosphate, which improves fracture resistance. The research aims to determine the organoleptic and physicochemical properties of a dairy product named "Kalipang". This research is an observational analytic study done in three stages. The first stage is a dairy product "Kalipang" formulation consisting of four formulas. The second is the organoleptic test of “Kalipang” including test against color, aroma, flavor, texture, and solubility and the last step is physicochemical properties test of products which covers the analysis of total sugar, reducing sugar, sucrose, protein, fat, water, ash, calcium, inulin, and pH. The result showed that from the aspect of flavor and overall, panelists prefer formula 2 than the other formulas. Based on the color, aroma, and texture, panelists prefer formula 4 than the others. Nutritional content test results showed that formula 1 has the highest level of total sugar, water, and inulin. Formula 2 has the highest level of reducing sugar, fat, and sucrose. Formula 4 has the highest level of protein, ash, and calcium. Formula 4 meets the organoleptic acceptance and has a better nutritional content than the others.

Analisa Faktor yang Berpengaruh terhadap Permintaan Tepung Terigu oleh Industri Kecil Berbahan Baku Tepung Terigu di Daerah Istimewa Yogyakarta Saptati Nurul H.; Wahyu Supartono; Guntarti Tatik Mulyati
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was conducted to identify all influencing factors of wheat flour demand of industries, which used wheat flour as main raw material. Samples of this research were five noodle industries and ten sweet cake industries in Yogyakarta municipality. Dependent variable influencing to wheat flour demand of small scale industries were price of wheat flour, price of substitutes (rice flour and tapioca starch), industry's income, and governmental regulation for wheat flour distribution. A double regression method was used to determine the roles of each dependent variable. Result of data analysis showed, that the wheat flour demand was influenced by five factors in following equation: ... If the price of wheat flour (Pt) increased at 1%, the demand of it (Qt) decreased at 0.09%. The increase in price of rice flour (Ptb) 1% caused the increase in demand of wheat flour (Qt) for 0.124%; The increase in price of tapioca starch (Ptp) for 1% affected the increase in demand of wheat flour 0.028%; the increase of wheat flour demand of 0.427; also for cake industry increase in its income 1% caused increase in the wheat flour was stopped, the demand of wheat flour decreased. This regulation affected the declination of wheat flour demand in small-scale industry of wheat demand for 0.036.

Desain Sistem Informasi Pendukung Keputusan untuk Optimalisasi Profit pada Usaha Kecil Peternakan Broiler Atris Suyantohadi
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Small Broiler Breeding Enterprise usually cultivates chicken from one hundred up to five thousand stocks. Some weakness were found in such enterprise including non market segmentation, unpredictable fluctuation on the price of the chicken, DOC and ransum. As the research object was Small Broiler Breeding Enterprise in Yogyakarta, which the sample was allocated on product of DOC Hibro Am 888. By using Decision Support Information System that was designed as a tool tor optimize profit of such enterprise, the best result of the sample analysis was achieved in seven week old. The result showed that for five hundred stocks, the optimum achievement should be Rp 574.508,1 at the production cost Rp 2.239.987,5 in November 2000. The Break Event Point analysis for 397 stocks. Basing on the selling price factor and its variable cost, the application program that was desugned for Decision Support Information System gave easiness in supporting the optimum decision.

Possible Involvement of A Monophenol Monooxygenase in A-Factor-Dependent Yellow Pigment Production in Streptomyces griseus Jumeri Jumeri; Yasuo Ohnishi; Sueharu Horinouchi
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A-factor (2-isocapryloyl-3R-hydroxymethil-γ-butyro-lactone) is an essential hormonal regulator for morphological development, as well as streptomycin and yellow pigment productions in Streptomyces griseus. By UV-treatment, three mutants that were deficient in yellow pigment production but showed normal morphologiical development and strptomycin production were obtained. A 7.5 kb-DNA fragment, which restored the yellow pigment production in one of the mutants, was shotguncloned from a chromosomal DNA of wild-type SS. griseus. Sequence analysis of this fragment showed that it contained 6 complete open reading frmaes including melC1 and melC2. MelC2 and MelC1 have high sequence similarity to monophenol monooxygenases and co-factors of the enzyme, respectively. Because a melCC2-disrupted strain showed yellow pigment deficient phenotype, it was probable that the monophenol monooxygenase homologue is involved in the biosynthesis of the yellow pigment.

Model Perubahan Komposisi Gas CO2 dan O2 Buah Salak Pondoh (Salacca edulis, Reinw) pada Pengemasan Plastik Polietilen dalam Atmosfir Termodifikasi Amin Rejo; Budi Raharjo; Tranggono Tranggono
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Storing fruit with high concentration of carbondioxyde and low concentration of oxygen could be utilized to retard respiration rate, moisture loss, fruit repening, enzyme activities and microbial growth. Mathematical models were developed for respiration of salak pondoh (Salacca edulis Review., cultivar pondoh), permeability of polyethylene plastic packaging and gas exchange in packaging. The apparatus used in the experiment was a packaging tube covered with 0.08 mm thick polyethylene tube was flowed with modified atmosphere. Spectrophotometry and gas chromatography were used to assay the gas, and data obtained from model and from experiment were compared. The results showed that the models can predict the respiration rate RCO2 = 11.75 CCO2-0.08 CO21.47 e-0.22 (t) and RCO2 = 16.946 CCO2-0.485 O20.264 e-0.063 (t) , permeability of polyethylene plastic packaging DCO2 = 0.623 e-9.074 (67.13/R 1/T) and DO2 = 0.077 e-21.144 (75.79/R 1/T) and gas exchange in packaging (Cm+1 = Cm + ΔCn).

Daya Hambat Asap Cair Kayu Karet terhadap Bakteri Pengkontaminan Lateks dan Ribbed Smoke Sheet Karseno Karseno; Purnama Darmadji; Kapti Rahayu
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to study the antibacterial activities of rubber wood liquid smoke. The activities were tested to latex and sheet contaminating bacteria. This research was conducted in several steps i.e. isolation and identification of bacteria, test of the antibacterial activities of liquid smoke and analysis of the antibacterial component. Agar diffusion method was used to evaluate the antibacterial activities. The result indicated that liquid smoke could inhibit the growth of latex and ribbed smoke sheet contaminating bacteria. The liquid smoke still showed bateri activities after 50 times and 20 times dilution respectively. Phenols (phenol, cresol, guaiacol) and organic acids (acetic acid and propionic acid) were antibacterial components in liquid smoke of rubber wood.

Subtitusi Terigu dengan Pati Garut (Maranta Arundinaceae L) pada Pembuatan Roti Tawar Husniarti HUsniarti; Indiyah S. Utami; Siti Rahayu
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to find out the effect of substitution of wheat flour with arrwroot starch on textural characteristic of bread. Arrowroot starch used to substitute wheat flour was at 0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% respectively. The physical characteristics of mixed flour was analyzed using Farinograph. The result showed that the increasing proportion of arrowroot starch in the composite decreased in the peak consistency and dough stability. Substitution wheat floyr with arrowroot starch at 0% - 40% could be used in bread making. Based on extensogram, substitution of wheat flour with arrowroot starch at 0%, 10%, 20%, 30% and 40% showed that the increasing proportion of arrowroot starch decreased in resistancy, extensibility and the rasio of resistency and extensibility of the dough. The fermentation time for bread making was 45-90 minutes. The textural characteristic of bread was measured using Lloyd Universal Testing Machine and the density by displacement test method. The result showed that increasing of arrowroot starch proportion increased in density and hardness of bread but decreased the cohesivity.

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Contact Name
Fiametta Ayu Purwandari

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fiametta@ugm.ac.id

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+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