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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

62 63 64 65 66

Menentukan Ketuaan Buah Durian Berdasarkan Sifat Ultrasoniknya Bambang Haryanto; Hadi K. Purwadaria; I. Wayan Budiastra; A. Trisnobudi
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The research was conducted to determine the maturity of durian through ultrasonic properties. For this purpose, a measurement system based on ultrasonic method was developed and controlled by a PC computer. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the Personal computer. Twelve mature durians of (95 ± 3) days after fullbloom and 12 immature durians of (70 ± 3) days after fullbloom were used to determine the velocity and the attenuation. The result showed that attenuation and velocity wave of mature durians were 9.256 ± 1.077 dB/cm and 501.62 ± 44.28 m/sec, whereas the attenuation and velocity of immature ones were 6.279 ± 0.772 dB/cm and 422.36 ± 33.68 m/sec. The relationship between velocity wave of whole durians and, firmness, and velocity wave with total soluble solid were linear and significant (r2= 0.82 and r2= 0.73, respectively). Meanwhile the relationship between attenuation, and firmness, and attenuation with total soluble solid were exponential with correlation r2= 0.69 and r2= 0.67, respectively. The firmness and total soluble solid of durian flesh has strong correlation (r2= 0.92)

Perubahan Warna, Tekstur, Densitas dan Komposisi sebagai Parameter Tingkat Ketuaan Buah Mangga Arumanis Atris Suyantohadi; Guntarti Tatik Mulyati
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to analysis the change of fruit by physical factors i.e. color change around the fruit branch, fruit texture, fruit density, and by chemical factors i.e, content of total sugar, total acids, starch and pH value. They were continuosly monitored based on the fruits ages criterion from unripe (green fruits) to ripe fruits. The Determination was counted from unripe fruits to ripe fruits stage (from 65 days to 122 days after flowering). Fruits taken from mango plantation in Watugadjah, Gunung Kidul, Yogyakarta, were selected from some of mango trees which had simultaneous flowered. The result showed that the level of fruit color and fruit density increased but fruit texture decreased. Acids contents decreased but total sugar and total starch increased up to fruits ripening at the trees. The characteristics of ripening "arumanis" mango ranged 45-90 for lightness; 88-90 for texture; 5.6-6.5%, 4.0-5.5% for starch and sugar content respectively, and 3.0-3.5 for pH.

Identification of Comulative Fruit Responses during Storage Using Neural Networks Wahyu Purwanto
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Neural networks are useful to identify complex nonlinear relationships between input and output of a system. Cumulative fruit responses such as water losses and ripening during storage are characterized non-linearly. For identification, several patterns of these cumulative responses, as affectef by environmental factors, are often conducted by repeating the experiment several times under different enviromental conditions. It is not well-known how many response patterns (training data sets) are necessary for an acceptable identifiaction. This research explores an affective way to identify the cumulative responses of tomato during storage using neural networks. Firstly, data for identification were obtained from a mathematical model. Secondly, the relationship between the number of response pattern and the estimation error were investigated. The estimated error becomes smaller when the number of response pattern is three or more. This suggests that three types of response patterns allow cumulative responses to be succesfully identified. Besides, an addition of linear data (1,2,..,N) as input variable significantly improves the identification accuracy of the cumulative response. Finally, the identification of actual was implemented based on these results and satisfactory results will be obtained.

Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr) Bambang Haryanto; I. Wayan Budiastra
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study was conducted to determine the ripeness of durian (durio zibhetinus) by spesific gravity. Total sample were 32 durians, consited of 16 unripe durians and 16 ripe durians. Durians was colected from Bogor. Spesific gravity of durians was measured by water displacement method and then the durians were opened to check the ripeness. Firmness and total soluble solid were determined to reveal the ripeness of flesh. The spesific gravity of ripe durian was (0.824 ± 0.03) g/cm3. The firmness of ripe durian was (5.99 ± 4.04) N and unripe one was (43.48 ± 5.39) N. The total soluble solid of ripe durian was (43.48 ± 5.39) % brix and unripe one was (6.91 ± 1.30) % brix. The relationship of spesific gravity (BJ) with the flesh of durian firmness and total soluble solid were fairly high with the correlation coefficients of 0.86 and 0.91 respectively.

Penggunaan Beberapa Isolat Khamir pada Fermentasi Biji Kakao Susijahadi Susijahadi
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Effects of inoculation of eleven Yeast isolates, on the properties of cocoa beans during fermentations was studied. Inoculation of the eleven yeast isolates resulted different chemical properties of the bean comparing with the control. Isolates E, G, H, J, and K increased the temperature of the mass of the beans that of the control. Especially isolate H and I gave the optimal pH (5,26 and 5,25 respectively), resulting a high concentration of flavour precursors during fermentation. At the end of fermentation isolate H gave the highest concentration of total nitrogen (2,56%) and lipid (48,74%), whereas isolate I gave highest concentration of reduction sugar (2,71%) in cotyledon of the beans. Therefore inoculation of yeasts, especially isolate H and I, could improve the chemical properties of cocoa beans during fermentation.

Atmosfer Termodifikasi Tidak Memperpanjang Umur Simpan Bawang Bombay Kultivar Southport White Globe Suharwadji Sentana
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was carried out to see the effect of modified atmosphere storage on the storage life of Southport White Globe (SWG) onions. SWG onions were packed in polyethylene bags and stored at 20°C for 14 weeks. To increase its effectiveness, phorone, KMnO4 and Ca(OH)2 at various levels were also placed inside the polyethylene bags. Production of CO2, O2 and ethylene were monitored fortnightly, and at the end of storage, onion sprouting, rotting, and rooting were also observed. The results show that phorone at 2 ml tended to stimulate CO2 production, while KMnO4, Ca(OH)2 at either 200 g or 400 g inhibited CO2 production, however, ethylene elimination tended to stable. No root growths were detected. Disease incidents were also prohibited by KMnO4, Ca(OH)2, and KMnO4 plus Ca(OH)2 at 400 g. On the other hand, those chemicals stimulated onion sprouting.

Analisis Preferensi Industri Kecil Berbasis Tepung Terigu terhadap Pemilihan Jenis Tepung Terigu di Kotamadya Yogyakarta Didi Adriansyah; Wahyu Supartono; Guntarti TM
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In the low class of small scale wheat flour based industries, price attribute played the most important role in choosing wheat flour, followed by dough rising, accessibility, dough elasticity, flavour and colour. The medium class wheat flour based industries had different considerations - price, dough elasticity, dough rising, flavour, accessibility and colour. The price attribute had still the first consideration in choosing wheat flour in the high class of small scale industries and than followed by accessibility, dough elasticity, dough rising, flavour and colour. This research also showed, that the most preferred wheat flour brand by small scale industries base in wheat flour were Cakra Kembang (50%), Segitiga Biru (43%), Beruang Biru (2,8%), Kunci Biru (1,4%), Melati (1,4%) and Raflesia (1,4%).

Implementasi Konsep Quality Function Deployment (QFD) untuk Meningkatkan Kualitas Produk Usaha Bakery Muhammad Sri Sadono; Guntarti Tatik Mulyati; Wahyu Purwanto
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Product development and design have in the past often concentrated on specification and performance required. With and abundance of production capacity from other companies, the customer has greatest freedom of choice and will increasingly exercise that freedom. Products that only just satisfy the basic needs of performance and specification, but miss out on additional desirable or 'excitment' features seen elsewhere, will probably cause the intending purchaser to select the competitor's product. Quality Function Deployment (QFD) is a powerful technique, which enables companies to anticipate and prioritize customer needs in their totality and to incorporate them effectively into the product and service provided for the end user. Quality Function Deployment is a process which brings together the lifecycle of a product from its conception. through design, manufacture, distribution, and use, until the product has, the costumer's opinion, served its expected life. The management of QFD ensures that vital consumer satisfaction and excitement attributes are recognized and developed, so that the company can achieve a competitive edge. It is equally, if not more, important that this is achieved profitability, thereby providing increased security of the business and for its emlpoyees. According to the result of research at bread customer, pronounced 9 primary customer requirements its separated at 26 secondary customer requirements. That customer requirements must be answer by company with 26 technical requirements has implementation step priority stage, which can give guidance to the companies management of QFD team for implementing the Total QUality Management concept.

Pencegahan Peroksidasi Lemak dan Kerusakan Jaringan pada Tikus dengan Kitosan Sri Raharjo
agriTECH Vol 20, No 3 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The present study focused on the effect of chitosan on oxidative status of rats fed with diets containing thermally oxidative palm oil. Forty-eight white male Sprague-Dawley rats weighing in the range of 90 to 105 g were fed with three different experimental diets ad libitum for up to 90 days. The first group was fed with a control diet containing 15 % fresh palm oil, the second group with the same diet except that the palm oil was thermally treated at 180° C for 24 hr, and the third group was fed with diet containing thermally treated palm oil and chitosan. Chitosan was added at 2 % level at the expense of fiber content. The experimental diets were analyzed for peroxide value, TBARS (2-thiobarbituric acid acids-reactive substances) and tocopherol content. Four rats from each dietary group were killed at time intervals of 30, 60 and 90 days of feeding and blood as well as tissue analyses were performed. Rats fed with diet containing thermally threated palm oil showed no significant differences in term of weight gain. TBARS level in serum, kidney, brain and heart as well as liver superoxide dismutase activity compared with other groups. However, rats fed with thermally treated palm oil had heavier liver weight, higher TBARS and lower vitamin E levels in liver. It seem that the addition of chitosan in the experimental diet could neutralize the negative effects of lipid oxidation products in the liver.

Identifikasi Produk Unggulan Daerah Propinsi Daerah Istimewa Yogyakarta Ibnu Wahid Fakhrudin Aziz
agriTECH Vol 20, No 3 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was done for identifying domestic superior analysis (product unggulan daerah) through establishing the strategic indicator criterias and weighted strategic indicators. The strategic indicators were developed cord on Directorat General Regional Development (Dirjen Bangda) decision number : 050.05/30/Bangda tanggal 07-01-1999 and fromMinistry of Industrial and Trade (DEPPERINDAG). The strategic indicators and their weighed factors are : Export (25 %), Local contains in product (20 %), labor (20 %), value added (10 %), linkage (10 %), marketing reached (10 %) and environment (5 %). The composition that resulted from data, calculation and justification are 52 potential product, with sequence 5 highest potential product : Volatile oil, meubelair / household set, craft (beside bamboo), bamboo craft, and chips made from cassava and flour. Related the policy of province government with Kecamatan as Center of Economical Growth, so many superior product in there, such as volatile oil in Kec Samigaluh and meubelair in Kec Godean, so this related can be increased in the future there. All of product are superior product, but the sequence of product explanation nowadys, and can be hope to increasing of performance and positif growth for industry. The sequence of potential product can be comprehensive topics for the government to design industrial and commodity policy whether domestic autonomy in the future.

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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

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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