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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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Distribusi Plumbum, Cadmium pada Biji Kedelai, dan Deprotonasi Gugus Fungsional Karboksil Asam Sitrat dalam Khelasi Sapto Priyadi; Purnama Darmadji; Umar Santoso; Pudji Hastuti
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study on the distribution of plumbum, cadmium on soybeans and deprotonation of carboxyl functional groups of citric acid in the chelation process. This study was deprotonation phase of carboxyl functional groups of citric acid as chelating agent, that was review chemically activity (protons number) functional group of citric acid was caused of chelation environment pH changes. Research factors were 1) ratios of citric acid with water, consists of three levels i.e. 0,1:1; 0,2:1 and 0,3:1 second factors was chelation environment pH, consists of three levels i.e. 5; 7.5 and 10. The results showed that, the plumbum (Pb) accumulation in seed coat tissue average value 0,37 ± 0,03 ppm, whereas Pb on cotyledon tissue average value 0,39 ± 0,07 ppm. Cadmium (Cd) accumulation in seed coat tissue average value was 0,02 ± 0,004 ppm while the Cd on cotyledon tissue average value 0,02 ± 0,003 ppm. The highest deprotonation of functional groups citric acid as chelating agent 9,43cmol+kg was reached on chelation condition citric acid ratios with water 0,3:1 on chelation environment pH 10 (A3B3–1). The study result non significant difference with citric acid ratios with water 0,2:1 and 0,1:1 on chelation environment pH 10.ABSTRAKTelah dilakukan penelitian tentang distribusi plumbum, cadmium pada biji kedelai dan deprotonasi gugus fungsional karboksil asam sitrat dalam proses khelasi. Penelitian ini merupakan tahapan deprotonasi gugus fungsional karboksil asam sitrat, yaitu tinjauan secara kimiawi keaktifan (jumlah proton) gugus fungsional asam sitrat akibat perubahan pH lingkungan khelasi. Faktor penelitian meliputi ratio asam sitrat terhadap air yang terdiri dari tiga taraf 0,1:1, 0,2:1 dan 0,3:1 dengan pH lingkungan khelasi yang terdiri dari tiga taraf 5; 7,5 dan 10. Hasil penelitian menunjukkan bahwa, akumulasi plumbum (Pb) pada jaringan kulit biji kedelai rerata 0,37 ± 0,03 ppm, sedangkan Pb pada jaringan kotiledon rerata 0,39 ± 0,07 ppm. Akumulasi cadmium (Cd) pada jaringan kulit biji kedelai rerata 0,02 ± 0,004 ppm sedangkan Cd pada jaringan kotiledon rerata 0,02 ± 0,004 ppm. Deprotonasi gugus fungsional chelating agent asam sitrat tertinggi 9,43 cmol + kg –1 dicapai pada kondisi khelasi dengan ratio asam sitrat terhadap air 0,3:1 pada lingkungan khelasi pH 10 (A). Keadaan tersebut tidak berbeda nyata dengan perlakuan ratio asam sitrat 0,2:1 dan 0,1:1 pada lingkungan khelasi pH 10.

Akseptabilitas dan Sifat Daging Itik Afkir yang Dilakukan Curing Menggunakan Ekstrak Kurkumin Kunyit untuk Menghambat Oksidasi Lemak selama Penyimpanan Sri Hartati Candra Dewi; Niken Astuti
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rejected-duck meat was obtained from old laying duck that unproductive aged 24-26 months. The purpose of this study was to determine the oxidation potential of curcumin extract and its potential in curing rejects the acceptability of duck meat and meat properties during frozen storage. The material used was 36 female rejected-duck the age range 24-26 months. The experimental design used was completely randomized design with 3x4 factorial variation. This factor of 0.0 %; 0.1 % ; 0.2 % and 0.3 % curcumin extract and the curing time 5, 10 and 20 minutes. The parameters examined included the acceptability of duck meat cured was determined by the method of Hedonic Test, moisture content , fat content, fatty acids and peroxide value of frozen storage for 8 weeks. The results showed that duck meatwas acceptable salvage most of duck meat with curing using 0.3 % turmeric extract with a curing time for 10 minutes. The addition of curcumin turmeric extract the meat of rejected-ducks could inhibit fatty acid peroxidation approximately 39.55 m.eq in frozen storage for five weeks. Water content and fat showed no real difference. However, free fatty acids increased significantly up to 5 weeks. Peroxide value increased until the fifth week of 39.55 %, and then decreased. From this study it can be concluded that the best use extract acceptability of curcumin 0.3 % with long curing 10 minutes, the frozen storagefor8weeks.ABSTRAKDaging itik afkir diperoleh dari itik petelur yang sudah tidak produktif yang berumur 24-26 bulan. Tujuan penelitian ini adalah untuk mengetahui potensi oksidasi dari ekstrak kurkumin dan potensinya dalam curing daging itik afkir terhadap akseptabilitas dan sifat daging selama penyimpanan beku.Materi yang digunakan 36 ekor itik betina afkir dengan kisaran umur 24-26 bulan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial 3x4 dengan faktor variasi ekstrak kurkumin 0,0%; 0,1%; 0,2% dan 0,3% dan lama curing 5, 10 dan 20 menit. Parameter yang diteliti meliputi akseptabilitas daging itik curing ditentukan dengan metode Hedonic Test, kadar air, kadar lemak, asam lemak dan angka peroksida penyimpanan beku selama 8 minggu. Hasil penelitian menunjukkan bahwa daging itik afkir yang paling akseptabel adalah daging itik dengan curing menggunakan 0,3% ekstrak kunyit dengan lama curing selama 10 menit. Penambahan ekstrak kurkumin kunyit pada daging itik afkir mampu menghambat peroksidasi asam lemak sekitar 39,55% pada penyimpanan beku selama lima minggu. Kadar air dan lemak menunjukkan perbedaan yang tidak nyata. Namun asam lemak bebas mengalami kenaikan yang signifikan sampai minggu ke 5. Angka peroksida meningkat sampai minggu kelima sebesar 39,55 m.eq, kemudian menurun. Dari penelitian ini dapat disimpulkan bahwa akseptabilitas terbaik menggunakan ekstrak kurkumin 0,3% dengan lama curing 10 menit, pada penyimpanan beku selama 8 minggu.

Studi Pembuatan Teh Daun Tanaman Kakao (Theobroma cacao L) sebagai Minuman Penyegar Supriyanto Supriyanto; Purnama Darmadji; Iik Susanti
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In the cultivation of cocoa plant, leaf trimming is done at any given time interval. Leaves pruned are not used optimally and are normally wasted during frequent pruning, whereas cocoa leaves contain polyphenols and has antioxidant activity equivalent and similar to green tea, even greater than in green tea. This study was aimed to assess the possibility of utilization of cocoa trees pruned leaves as a tea for a refreshing beverage that is processed in accordance with the principles of green tea processing. Young cocoa leaves that is the apex plus 3 leaves below it, and the old leaves that is 5 th leaf to the 8 th leaf, are withered at a temperature of 90-100 oC RH <70% for 5, 10 and 15 minutes. The leaves wilt then milled/rolled at ambient temperature, dried at 90-100 oC for 4 hours to dry cocoa leaves until the moisture content reaches of 3-5%. Observation and analysis were done, including the moisture content, color, total polyphenol content, and antioxidant activity on powdered cocoa leaf tea and sensory test on a refreshing beverage. The results showed that refreshing beverages from cocoa leaf tea boiled water can be accepted by the panelists, and panelists most preferred the refreshing beverage made from young cocoa leaves withered for 10 minutes. The beverage is very brown color, slightly smelling leaves, slightly bitter and slightly astringent. Powdered cocoa leaf tea contain a total polyphenols between 0.42 to 0.74 mg/100 g, have antioxidant activity between 20.31 to 36.86%, not much different from the antioxidant activity of green tea commercial, amounting to 16% even slightly larger.ABSTRAKPada budidaya tanaman kakao perlu dilakukan pemangkasan daun pada setiap waktu tertentu. Daun hasil pangkasan belum dimanfaatkan secara optimal, padahal daun kakao mengandung polifenol dan mempunyai aktivitas antioksidan setara dan serupa dengan teh hijau, bahkan lebih besar dari pada teh hijau. Penelitian ini bertujuan untuk mengkaji kemungkinan pemanfaatan daun tanaman kakao hasil pangkasan sebagai teh untuk minuman penyegar yang dipersiapkan seperti pada pengolahan teh hijau. Daun kakao muda yaitu pucuk ditambah 3 daun dibawahnya (1-4) dan daun tua yaitu daun nomer 5 dan 3 daun dibawahnya dilayukan pada suhu 90-100 C RH <70% selama 5, 10 dan 15 menit. Daun layu kemudian digiling/digulung pada suhu ruang, dikeringkan pada suhu 90-100 oC selama 4 jam hingga dihasilkan daun kakao kering berkadar air 3-5%. Dilakukan pengamatan dan analisis meliputi kadar air, warna, kadar total polifenol, aktivitas antioksidan dan uji sensoris pada air rebusan teh daun kakao sebagai minuman penyegar. Hasil penelitian menunjukkan bahwa minuman penyegar hasil rebusan teh daun kakao dapat diterima oleh panelis, dan yang paling disukai adalah air rebusan teh yang dibuat dari daun kakao muda dilayukan 10 menit. Air rebusan tersebut warnanya sangat coklat, sedikit berbau daun, agak pahit dan sedikit sepat. Bubuk teh daun kakao mengandung total polifenol antara 0,42-0,74 mg/100 g, mempunyai aktivitas antioksidan antara 20,31 – 36,86%.

Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus Tri Wardani Widowati; Basuni Hamzah; Agus Wijaya; Rindit Pambayun
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours. ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25.

Pengaruh Perendaman Biji Kakao Kering dan Bahan Alat Sangrai terhadap Sifat Fisik dan Profil Senyawa Volatil Kakao Sangrai serta Sifat Sensoris Cokelat Batang yang Dihasilkan Yulius Gae Lada; Supriyanto Supriyanto; Purnama Darmadji
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed at evaluating the effect of dry cocoa bean soaking and roasting using various type of materials roaster instrument on the physical properties and profile of volatile compounds of roasted beans as well as sensorial attributes of chocolate bar resulted. Dry beans were soaked into water for 2 h to reduce acidity. Roasting was carried out using several instruments that were made from aluminum, iron and clay to obtain bean moisture content of 2 – 3.5%. Texture, color, and volatile compounds profile of roasted beans as well as sensorial attributes of chocolate bar were studied. Results showed that roasting cooking period (50 minutes) using clay roasting instrument was faster and had highest rate of temperature increase, followed by iron (70 minutes) and aluminum (90 minutes). Dry beans soaking significantly affected beans color (L* and λE value), chocolate bar attributes particularly aroma, acid taste and bitterness, however the instrument material differences had no significant effect on those parameters. The texture of cocoa beans roasted using a roaster of aluminum was the hardest, but it was not affected by the soaking treatment. Roasting of the cocoa beans using a roaster of aluminum, iron and clay produced different profiles on volatile compounds. A roaster of clay produced groups of compounds with the total area of SPME-GC-MS chromatogram was smaller than the roaster of aluminum and iron. The produced chocolate bars through the soaking treatment and roasting using a roaster of clay was preferred by the panelists.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perendaman biji kakao kering dan penyangraian menggunakan berbagai jenis bahan alat sangrai terhadap sifat fisik dan profil senyawa volatil kakao sangrai serta sifat sensoris cokelat batang yang dihasilkan. Biji kakao kering direndam menggunakan air selama 2 jam untuk mengurangi keasaman, kemudian disangrai menggunakan berbagai jenis bahan alat sangrai (alumunium, besi dan tanah liat) hingga kadar air biji kakao sangrai mencapai 2 – 3,5%. Biji kakao kering diamati dan dianalisis sifat fisik dan profil senyawa volatil biji kakao sangrai serta sifat sensoris cokelat batang. Hasil penelitian menunjukkan bahwa penggunaan alat sangrai dari tanah liat lebih cepat dalam mematangkan biji kakao kering menjadi biji sangrai (50 menit) dengan laju peningkatan suhu yang cepat dan tinggi, selanjutnya diikuti dengan alat sangrai yang terbuat dari besi (70 menit) dan alumunium (90 menit). Perlakuan perendaman biji kakao kering berpengaruh nyata terhadap warna biji sangrai (nilai L* dan λE) dan sifat sensoris cokelat batang yang dihasilkan terutama aroma cokelat, rasa asam dan pahit, sedangkan perlakuan bahan alat sangrai tidak berpengaruh nyata. Tekstur biji kakao dari hasil penyangraian menggunakan alat sangrai dari alumunium adalah paling keras, tetapi tidak dipengaruhi oleh perlakuan perendaman. Penyangraian biji kakao menggunakan alat sangrai dari alumunium, besi dan tanah liat menghasilkan profil senyawa volatil yang berbeda. Dari kromatogram SPME-GC-MS diketahui bahwa alat sangrai dari tanah liat menghasilkan kelompok senyawa dan total luas area yang lebih kecil dibandingkan dengan alat sangrai dari alumunium dan besi. Cokelat batang yang dihasilkan melalui perendaman dan disangrai menggunakan alat sangrai dari tanah liat adalah yang paling disukai oleh panelis.

Kajian Teknis-Ekonomis Alat Pengering Pati Sagu Model Cross Flow Vibro Fluidized Bed Abadi Jading; Paulus Payung; Reniana Reniana
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research was to evaluate performance of vibro cross flow fluidized bed dryer using biomass fuel for drying sago starch. The phase of research were evaluation of dryer heated by a biomass stove using coconut shell as a fuel and observation of the drying temperature, moisture content, drying time, energy analysis, and drying effiviency, as well as calculation of its economic analysis. The dryer has dimension of 200x50x1500 cm for length, width, hight, respectively, and working capacity of 35kg/process. The results showed that biomass fuel consumption for drying sago starch for 7 hours was 12740,00 MJ (70 kg/process) and electricity consumption for blower and vibrator was 37,80 MJ. Furthermore, the dryer reduced moisture content of sago starch from 42% (wb) to 12% (wb) with temperature in the vibrator chamber of 40-60 oC and relative humidity of 50%, as well as ambient temperature of 30 3C and drying efficiency of 46,02%. Economic analysis showed that the dryer had NPV of Rp. 16.002.858, BCR of 1,53, IRR of 35%, and PBP of 3,51 years.ABSTRAKTujuan penelitian ini adalah melakukan pengujian terhadap alat pengering pati berbasis sagu model cross flow vibrofluidized bed bertenaga biomassa. Tahapan penelitian meliputi pengujian alat pengering menggunakan tungku biomassa berbahan bakar tempurung kelapa dengan melakukan pengamatan suhu selama pengeringan, penurunan kadar air, waktu pengeringan, kebutuhan energi, efisiensi pengering, dan analisis finansial. Konstruksi alat pengering pati sagu model vibro fluidized bed bertenaga biomassa berukuran panjang, lebar dan tinggi masing-masing (200x50x1500) cm, serta memiliki daya tampung atau kapasitas maksimum pati sagu basah 35 kg/proses. Hasil pengujian menunjukkan bahwa alat pengering ini mampu mengeringkan pati sagu selama 7 jam, dengan konsumsi bahan bakar tempurung kelapa sebanyak 70 kg/proses (1274MJ), kebutuhan daya listrik untuk tenaga blower dan vibrator(37,80 MJ), serta mampu menurunkan kadar air pati sagu dari 42%bb menjadi 12%bb dengan suhu dalam ruang vibrator adalah 40-60 oC, RH 50%, suhu lingkungan 30C dan efisiensi pemanasan (pengeringan) 46,02%.Hasil analisis finansial menunjukan bahwa investasi alat pengering vibro fluidized bedsangat layak dilaksanakan berdasarkan kriteria NPV = Rp. 16.002.858, BCR= 1,53, IRR= 35%, dan PBP tertutupi setelah 3,51 tahun.

Rancang Bangun Fermentor Yogurt dengan Sistem Kontrol Logika Fuzzy Menggunakan Mikrokontroler ATMega32 Dimas Firmanda Al Riza; Retno Damayanti; Yusuf Hendrawan
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Yogurt is milk fermented product that becomes popular recently. In yogurt processing, fermenter is the main device. Lactobacillus sp. and Streptococcus sp. are two probiotic bacteria species that are common to be used in yogurt fermentation process. Both bacteria grow well in a specific range of temperature between 40-45 C, so temperature control in fermenter operational becomes one of the important things to ensure speed and quality of fermentation process. Fermentation process is a process with high degree of uncertainty and categorized as non-linear time invariant system. Thus, classical control system method is difficult to be implemented. To overcome this issue, intelligent control system can be implemented to yogurt’s fermenter temperature control. One of intelligent control system method that can be implemented is fuzzy logic-based control system. In this study, fuzzy control system has been designed and implemented for fermenter temperature control. Control system algorithm is integrated in ATMega16 (for On-Off logic control) and ATMega32 (for Fuzzy Logic control) microcontrollers. Experimental results of fermenter control system shows that temperature profile of fermenter with fuzzy logic control system is more stable by settling time around an hour and 15 minutes and error average of -0.36 oC. Fermentation process for 16 hours with fuzzy logic controller produce yogurt with pH value of 3.66, total number of Lactobacillus sp. is 4.85 x 10 cfu/mL and Streptococcus sp. is 1.34 x 106 cfu/mL.ABSTRAKYogurt merupakan produk olahan susu terfermentasi yang akhir-akhir ini mulai banyak disukai oleh masyarakat. Pada pengolahan susu menjadi yogurt, fermentor digunakan sebagai alat utama. Lactobacillus sp. dan Streptococcus sp. merupakan dua spesies bakteri yang biasa digunakan dalam proses fermentasi yogurt. Kedua jenis bakteri ini tumbuh dengan baik pada suhu yang spesifik yaitu antara 40–45 C, sehingga pengendalian suhu pada operasi fermentor merupakan hal yang penting agar proses fermentasi dapat berjalan secara cepat dan baik. Proses fermentasi merupakan proses yang memiliki tingkat ketidakpastian yang tinggi dan merupakan sistem non-linear time variant, sehingga desain sistem kontrol klasik akan sulit untuk diterapkan. Untuk mengatasi hal ini sistem kontrol cerdas dapat untuk diimplementasikan pada pengendalian suhu fermentor yogurt. Salah satu dari metode sistem kontrol cerdas yang dapat digunakan adalah sistem kontrol dengan logika fuzzy. Pada penelitian ini telah dilakukan rancang bangun sistem pengendalian suhu berbasis algoritma fuzzy pada fermentor yogurt. Algoritma sistem kendali diintegrasikan dalam mikrokontroler ATMega16 (untuk logika ON-OFF) dan ATMega32 (untuk logika fuzzy). Hasil uji sistem pengendalian suhu fermentor menunjukkan bahwa dengan menggunakan algoritma fuzzy sistem pengendalian lebih stabil dengan settling time selama 1 jam 20 menit dan rata-rata error sebesar -0,36 oC. Proses fermentasi selama 16 jam menggunakan fermentor dengan kontroler fuzzy menghasilkan yogurt dengan pH sebesar 3,66, jumlah mikroba Lactobacillus sp. sebanyak 4,85 x 108cfu/mL, dan Streptococcus sp. sebanyak 1,34 x 10 6 cfu/mL.

Rencana Tata Ruang Wilayah (RTRW) Berdasarkan Daya Dukung Lingkungan Berbasis Kemampuan Lahan Ruslan Wirosoedarmo; Jhohanes Bambang Rahadi Widiatmono; Yoni Widyoseno
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Many environmental damages and disasters represent environmental problem because the supportability of life environment is exceeded. This excess is occurred because environmental supportability is weakened. The problem of human in using the space in the environment is that how to make the environment and its ecosystem to support the living in sustainable manner to produce reliable welfare. One effort to balance the use of natural resource and living environment is through spatial management to preserve the life environment function. The supportability of life environment is the most important consideration in the space order, especially the arrangement of regional space order plan (RTRW – Rencana Tata Ruang Wilayah) or the evaluation of space utilization. An approach used to determine the supportability of environment is through spatial data approach. The development of geographic information system (SIG – Sistem Informasi Geografi) brings a new hope for the optimization of environmental-based development, the provision of spatial information about the characteristic of a region, and the ability of SIG in manufacturing the spatial view for detail land opening and closing. The objective of this research is to evaluate the existing land compatibility and RTRW for period 2011-2031 at Ponorogo District based on the land capability and to provide recommendations about space order which aligns with environmental supportability. Research method is spatial analysis. This analysis produces map overlay as the visualization of result of land capability clarification. Result of research indicates that the use of existing land at Ponorogo District is already compatible to the direction of spatial use. However, some lands are not complying with this direction. The land use at Ponorogo District should obey the direction to preserve the land capability and the environmental supportability.ABSTRAKBerbagai bentuk kerusakan dan bencana lingkungan seringkali merupakan permasalahan lingkungan yang timbul akibat daya dukung lingkungan hidup telah terlampaui. Terlampauinya daya dukung lingkungan umumnya timbul melampaui kemampuan lingkungan yang mendukungnya. Salah satu bentuk upaya menyeimbangkan pemanfaatan sumberdaya alam dan lingkungan hidup adalah melalui proses penataan ruang yang berbasis tercapainya kelestarian fungsi lingkungan hidup. Daya dukung lingkungan hidup seharusnya menjadi salah satu pertimbangan terpenting dalam penataan ruang, baik dalam penyusunan Rencana Tata Ruang Wilayah (RTRW) maupun dalam evaluasi pemanfaatan ruang. Salah satu pendekatan yang dapat digunakan untuk menentukan daya dukung lingkungan adalah melalui pendekatan berbasis data spasial. Melalui perkembangan sistem informasi geografi (SIG) memberikan harapan baru untuk mengoptimalkan upaya pembangunan berbasis lingkungan, selain untuk memberikan informasi spasial akan karakteristik suatu wilayah, SIG juga dapat memberikan gambaran spasial akan peruntukan dan penutupan lahan secara rinci. Tujuan dari penelitian ini adalah untuk mengevaluasi kesesuaian lahan (existing) maupun RTRW 20112031 Kabupaten Ponorogo terhadap kesesuaian penggunaan lahan berdasarkan kemampuan lahannya serta memberikan rekomendasi penataan ruang yang selaras dengan daya dukung lingkungan. Penelitian ini menggunakan Metode analisa spasial. Analisa spasial dari hasil overlay peta sebagai visualisasi hasil pengklasifikasian kemampuan lahan. Dari hasil penelitian diperoleh bahwa penggunaan lahan (existing) Kabupaten Ponorogo sudah sesuai dengan arahan pemanfaatannya ruangnya, namun masih ada juga yang belum sesuai dengan arahan pemanfaatannya. Pemanfaatan lahan di Kabupaten Ponorogo harusnya disesuaikan dengan arahan penggunaan lahannya agar dapat sesuai dengankemampuan lahan dan daya lingkungan.

Penentuan Parameter Desain Roda Besi Bersirip melalui Pengukuran Tahanan Penetrasi Tanah di Sawah Taufik Rizaldi; Wawan Hermawan; Tineke Mandang; Setyo Pertiwi
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to predict the design parameters of lugged wheel that fit through the soil penetration resistance measurement directly in paddy fields. Location of the study was on paddy fields in the village Situ Gede Bogor, West Java. Penetrometer with a plate size of 5 cm x 20 cm is used to press the soil to a depth of 20 cm with inclination press angle of 90o, 75o, 60o, 45o and 30o. Data were analyzed by linear regression method to obtain the relationship between the pressure force and depth presseure for each different inclination of pressure angle. By using the equation of force generated by active lug wheels were touching the soil and the resulting linear regression equation to predict the lugged wheel design for two-wheeled tractor (Yanmar TF85 MLY-in). Tractor assumed to be operating at 15 cm sinkage so that the selected design is a design in which the resulting reaction force able to resist the load supplied by the tractor and implement and used the most minimum construction materials. The results of the calculations recommended number of lugs 12, 45o angle of lugs, width of lugs 10 cm, length of lugs 35 cm, outer diameter wheels 84 cm is the lugged wheel design optimum.ABSTRAKTujuan penelitian ini adalah untuk memprediksi parameter desain roda besi bersirip yang sesuai melalui pengukuran tahanan penetrasi tanah secara langsung di lahan sawah. Lokasi penelitian berada pada lahan sawah di Desa Situ Gede Bogor, Jawa Barat. Penetrometer dengan ukuran plat 5 cm x 20 cm digunakan untuk menekan tanah sampai kedalaman 20 cm dengan kemiringan sudut tekan 90o, 75o, 60o, 45odan 30. Data dianalisis dengan metode regresi linier untuk memperoleh hubungan antara gaya penekanan dan kedalaman penekanan untuk tiap sudut penekanan yang berbeda. Dengan menggunakan persamaan gaya yang dihasilkan oleh sirip aktif roda yang menyentuh tanah dan persamaan regresi linier yang dihasilkan maka dapat diprediksi desain roda besi bersirip untuk traktor roda dua (yanmar TF85 MLY-di). Traktor diasumsikan beroperasi pada sinkage 15 cm sehingga desain yang dipilih adalah desain di mana gaya reaksi yang dihasilkan mampu mengatasi beban yang diberikan oleh traktor dan implemen serta penggunaan bahan konstruksi yang paling minimum. Hasil perhitungan merekomendasikan jumlah sirip 12, sudut sirip 45o, lebar sirip 10 cm, panjang sirip 35 cm, diameter luar roda 84 cm adalah desain roda besi bersirip yang optimum.

Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (syzygium Cumini) Lydia Ninan Lestario; Suparmo Suparmo; Sri Raharjo; Tranggono Tranggono
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Research on antioxidant activity, anthocyanin, and polyphenol contents of Java plum (Syzygium cumini) from several stages of maturity was carried out with three aims: to prove that the fruit contain anthocyanins; to compare antioxidant activity from three stages of fruit maturity; and to examine the possible correlation between maturation and antioxidant activity, anthocyanin and polyphenol contents. The fruit pulp was separated from the seed, frozen dried, and kept in freezer. The freezer dried fruit was extracted (macerated) with methanol-HCl 1% for overnight at 4ºC, and filtered with Whatman no 1 to obtain fruit extract. Anthocyanin-betacyanin testing was used to indicate that the fruit contain anthocyanin. Antioxidant activity test was conducted with ferri-thiocyanate method in linoleic acid emulsion system. Anthocyanin contents was determined with pH differential method, while its polyphenol with spectrophotometric method with Folin-CIocalteu reagent. The result showed that the fruit contained anthocyanin, ranging from 1,68 mg/g at young stage (green) to 29,39 mg/g at overripe stage (black), and showed that antioxidant activity was influenced by fruit maturity. With regard to fruit maturoty, the antioxidant activity of purple, red, adn green fruit were 64,75%, 62,42%, and 29,86% respectively; whereas that of BHT was 79,45%. It was noted that there were significant correlation between the level of anthocyanins, poluphenols, and the degrees of maturity. As the fruit maturity increased, the anthocyanin increased, but the polyphenol decreased. The fruit contained considerable amount of anthocyanins and had antioxidant activity that was influenced by stages of maturity. It was indicated that the more mature the fruit the higher anthocyanins and the lower polyphenols concentrations.

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Home Page

OAI Link

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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

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Abstract

Abstract

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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