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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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Evaluation of Major Fatty Acids Determination in Palm Oil by Gas Chromatography-Flame Ionization Detection Moh Taufik; Hanifah Nuryani Lioe; Nancy Dewi Yuliana
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The fatty acid composition of palm oil is the major factor influencing its physical and chemical properties. The purpose of this research was to evaluate the analytical performance of major fatty acids (palmitic acid, stearic acid, oleic acid, and linoleic acid) analysis in palm oil. Triglycerides of palm oil were derivatized to fatty acid methyl esters (FAMEs) by using boron trifluoride (BF3) in methanol. FAMEs were determined by gas chromatography-flame ionization detection (GC-FID) using DB-23 capillary column as stationary phase. The studied parameters were instrument performance analysis, the efficiency of fatty acid derivatization, stability of derivatized analytes, accuracy, repeatability, intra-lab reproducibility, ruggedness, and method uncertainty. The evaluation results showed the instrument linearity at a working range of 5 to 40 mg/mL marked by coefficient of determination (R2) between 0.991-0.995. Instrument limits of detection (LOD) and instrument limits of quantification (LOQ) for 4 major fatty acids analysis were 26-35 µg/mLand 86-128 µg/mL, respectively. The increase of fatty acid concentration led to the decrease of derivatization efficiency in the fatty acids analysis. The result also showed that derivatized analytes were stable during 24 h storage at freeze temperature. The average recovery values by spiking method with the spiking concentration at 50 and 90 mg/g sample were at 75-94 % for stearic and linoleic acids analysis, however those for palmitic and oleic acids analysis were considered very low (<40 %), due to their low derivatization efficiency. Repeatability and intra-lab reproducibility of 4 major fatty acids analysis were at acceptable ranges, 0.45-1.38 % and 1.15-2.03 %, respectively. Determination by varying the volume of derivatizing agent showed the rugged method. Uncertainty of repeatability (Ur) and uncertainty of reproducibility (Ur) were ranged at 1.84-9.02 mg/g and 1.40-10.65 mg/g, respectively. This method was considerably reliable for the analysis of less abundance fatty acids in palm oil, stearic and linoleic acids.

Identifikasi Bakteri Asam Laktat dan Aktivitas Penghambatan Radikal pada Jaruk Tigarun (Crataeva nurvala, Buch Ham) Narzani Rahmi; Eni Harmayani; Umar Santosa; Purnama Darmadji
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Jaruk tigarun is a traditional fermented food from South Borneo made from tigarun flower that was fermented in water without salt addition. The objectives of the research were to isolate and identify the Lactic Acid Bacteria (LAB) from jaruk tigarun then to determine the DPPH radical scavenging activities of jaruk tigarun extracts. LAB was isolated from jaruk tigarun which was fermented for 7 days at room temperature. Media of MRS+CaCO3 were used to isolate the LAB while API 50 CHL kit was utilised to identify them. Fresh flowers and jaruk tigarun were also freeze-dryed, crushed and extracted using methanol, ethanol and ethyl acetate. The total phenolic and antioxidant activity of each extract were determine with Folin-Ciocalteu method and DPPH. Three isolates of LAB were isolated and identified as Lactobacillus plantarum. The fermentation was able to increase total phenolic of jaruk tigarun which was extracted with methanol, ethanol, and ethyl acetate (53.24 ± 0.73, 44.86 ± 0.90 and 23.95 ± 0.13 mg GAE/g extract, respectively). Similarly, the antioxidant activity of jaruk tigarun that were extracted with methanol, ethanol and ethyl acetate increased to 92.68 ± 0.02 %, 92.43 ± 0.11 %, and 42.94 ± 0.02 %. Methanolic extract of jaruk tigarun has the highest IC50 that was equal to 1.511 μg/mL. UV-Vis spectrum analysis and FT-IR were used to identify the compounds isolated from methanolic extract of jaruk tigarun resulting flavonoid as tentative identified compounds. ABSTRAKJaruk tigarun adalah salah satu makanan fermentasi tradisional dari Kalimantan Selatan yang dibuat dengan cara merendam bunga tigarun dalam air matang selama beberapa hari. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi bakteri asam laktat yang terlibat selama fermentasi jaruk serta mengetahui aktivitas penghambatan radikal DPPH pada jaruk tigarun. BAL diisolasi dari bunga tigarun yang difermentasi selama 7 hari pada suhu kamar sampai menjadi jaruk. Isolasi BAL menggunakan media MRS+CaCO3 dan diidentifikasi dengan API 50 CHL Kit. Bunga segar dan jaruk tigarun juga masing-masing dikeringbekukan, dihaluskan dan diekstraksi dengan metanol, etanol dan etil asetat. Total fenolik dan aktivitas antioksidan dari masing masing ekstrak ditentukan dengan metoda Folin Ciocalteu dan DPPH. Tiga isolat BAL berhasil diisolasi dan diidentifikasi sebagai Lactobacillus plantarum. Fermentasi berhasil meningkatkan total fenolik dari jaruk tigarun yang diekstrak dengan metanol, etanol dan etil asetat berturut-turut sebesar 53,24 ± 0,73, 44,86 ± 0,90 dan 23,95 ± 0,13 mg GAE/g ekstrak. Demikian pula halnya dengan aktivitas antioksidan dari jaruk yang diekstrak dengan metanol, etanol dan etil asetat meningkat menjadi 92,68 ± 0,02 %, 92,43 ± 0,11 %, dan 42,94 ± 0,02 %. Ekstrak metanol dari jaruk tigarun memiliki IC50 yang paling baik yaitu sebesar 1.511 μg/mL. Hasil isolasi dan identifikasi senyawa yang dimurnikan dari ekstrak metanol jaruk menggunakan analisis spektrum UV-Vis dan FT-IR diperoleh dugaan senyawa adalah golongan flavonoid.

Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode Nurhayati Nurhayati; Maryanto Maryanto; Rika Tafrikhah
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The increase in banana production will lead to the number of wastes, such as peels and bunches. In spite of having a potential usage for food industries, banana waste has not been optimally utilized yet. It contains a high value of natural substance, i.e. pectin, which is composed of pectin galacturonic acid molecules to form poligalacturonic acid. Pectin is used as a stabilizer in fruit juice, jelly, jam and marmalade. The objectives of this research were to determine the characteristics of the flour of banana peels and bunches and to evaluate the effect of temperature treatments (60 °C and 80 °C) and extraction methods (one, two and three cycles) on the yield of pectin and the characteristics of the extracted pectin. The extractions of pectin were conducted by water at ratio flour to water 1:54 (one cycle of extraction), 1:27 (two cycles of extraction) and 1:18 (three cycles of extraction). The result showed that the banana waste flour contain the water content ranged from 8.14 to 9.05 %, the highest level of pectin was found in banana peels var. embug (4.54 %) and the value of the whiteness degree ranged from 50.80 to 55.21 %. The yield of the extracted pectin can be extracted optimum at temperature 80 °C with two-cycle extraction. Banana peels contain more pectin than the banana bunches. The value of whiteness degree of the extracted pectin was ranged from 31.31 to 38.12 %. The functional groups of the pectin composed of alcohol groups (primary, secondary and tertiary), primary amines, amides (monosub and disub) and carbonate covalent. ABSTRAKSeiring peningkatan produksi pisang tentu akan diikuti dengan peningkatan limbah pisang seperti kulit dan tandan buah pisang. Pemanfaatan limbah pisang tersebut masih belum optimal. Padahal di dalamnya terkandung substansi alami tanaman yang memiliki nilai guna tinggi yaitu pektin yang tersusun atas molekul asam galakturonat membentuk asam poligalakturonat. Pektin dimanfaatkan sebagai bahan penstabil pada sari buah, jelly, jam dan marmalade. Penelitian ini bertujuan untuk mengetahui karakteristik tepung dari kulit dan tandan pisang, mengetahui pengaruh perlakuan suhu (60 °C dan 80 °C) dan metode ekstraksi (satu, dua dan tiga tingkat) terhadap rendemen pektin, serta karakteristik pektin yang terekstrak. Limbah pisang berasal dari pisang varietas agung dan embug. Ekstraksi pektin dilakukan dengan menggunakan pelarut air pada perbandingan tepung dan air sebesar 1:54 (ekstraksi satu tingkat), 1:27 (ekstraksi dua tingkat) dan 1:18 (ekstraksi tiga tingkat). Hasil penelitian menunjukkan karakrestik tepung limbah pisang yaitu kadar air berkisar antara 8,14 sampai dengan 9,05 % dengan kadar pektin tertinggi terdapat pada kulit pisang embug 4,54 % dan derajat putih tepung limbah pisang berkisar antara 50,80 sampai dengan 55,21 %. Rendemen pektin dapat terekstrak optimal pada kondisi ekstraksi suhu ekstraksi 80 °C dengan dua tingkat ekstraksi. Kulit pisang mengandung pektin lebih banyak daripada tandan pisang. Pektin yang terekstrak memiliki derajat putih sekitar 31,31 sampai dengan 38,12 %. Gugus fungsi pektin limbah pisang tersusun atas gugus alkohol (primer, sekunder dan tersier), amina primer, amida (monosub dan dwisubtitusi) serta karbonat kovalen.

Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati; Eka Lidiasari
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor. The modified Canna starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch. Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian. Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan. Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %). Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya. Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.

Peranan Usahatani Tembakau di Berbagai Agro Ekosistem terhadap Pendapatan Petani dan Kesempatan Kerja di Kabupaten Sampang, Jawa Timur Lia Verona; Supriyadi Tiortosuprobo
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Research on the role of tobacco farming various agro-ecosystems to the farmers’ income and employment opportunity was conducted in Sampang district, East Java regency of in 2009/2010 using the survey methods. Object of research was in the field of tobacco farming in one year, in order to know: (1) the level of farm income, (2) the contribution of tobacco farming to the farmers' income, and (3) the role of tobacco farming in the labor market. Location of the study in 12 villages of 6 districts of tobacco production centers. Farmer samples are tobacco farmers in the three agro-ecosystems (paddy fields, dry land, and mountainous/hills) planted tobacco. Of the three agro-ecosystems there were 5 dominant cropping system. Each type of cropping system was selected randomly 10 farmers sample, so overall 50 farmers were selected as the sample of respondent, i.e: 20 tobacco farmers (paddy field), 10 tobacco farmers (dry land) and 20 tobacco farmers (mountainous/hills). Data on farming components were analyzed using to descriptive analysis and analysis of farming enterprise. Research findings indicate, total farmers in paddy fields, dry land and mountainous/hills were 6,192,354.00 IDR, 7,162,827.00 IDR, and 5,508,954.00 IDR. The total income from tobacco farming were 4,978,437.00 IDR, 5,233,159.00 IDR and 3,460,058.00 IDR. Tobacco farming in each ecosystem contributed 80 %, 73 %, and 63 % of total farmer income and contributions to the employment opportunity reached 59 %, 67 %, and 76 %. The conditions of income levels and labor absorption is relatively high showing that tobacco farming has the advantage of comparatively on rice farming and a secondary crops in tobacco traditional land. These conditions encourage the existence of a sustainable development of tobacco farming. ABSTRAKPenelitian peranan usahatani tembakau di berbagai agro ekosistem terhadap pendapatan petani dan kesempatan kerja dilaksanakan di Kabupaten Sampang Jawa Timur musim tanam 2009/2010 menggunakan metode survei. Obyek penelitian adalah usahatani di lahan tembakau dalam satu siklus usahatani selama satu tahun. Tujuan penelitian untuk mengetahui: (1) tingkat pendapatan usahatani di berbagai agro ekosistem, (2) kontribusi usahatani tembakau terhadap pendapatan petani, dan (3) peranan usahatani tembakau terhadap penyerapan tenaga kerja. Lokasi penelitian di 12 desa dari 6 kecamatan sentra produksi tembakau. Petani contoh adalah petani tembakau di tiga agro ekosistem (sawah, tegal, dan gunung/perbukitan) yang menanam tembakau dengan sistem pergiliran tanaman. Dari ketiga agro ekosistem teridentifikasi ada 5 tipe pola tanam dominan. Dari 5 tipe pola tanam yang tersebut, masing-masing dipilih dan ditetapkan secara acak sederhana (sampling random sample) sebanyak 10 petani contoh, sehingga secara keseluruhan terpilih 50 petani contoh sebagai responden (20 petani tembakau sawah, 10 petani tembakau tegal, dan 20 petani tembakau gunung/perbukitan). Data komponen kegiatan usahatani dianalisis menggunakan metode analisis deskriptif dan analisis usahatani enterprise. Hasil penelitian menunjukkan, usahatani di lahan sawah, tegal dan gunung/perbukitan dalam satu siklus usahatani, masing-masing menghasilkan pendapatan Rp 6.192.354,00, Rp 7.162.827,00, dan Rp 5.508.954,00. Total pendapatan ini diperoleh dari usahatani tembakau sebesar Rp 4.978.437,00, Rp 5.233.159,00, dan Rp 3.460.058,00. Usahatani tembakau pada masing-masing agro ekosistem memberikan kontribusi pendapatan sebesar 80 %, 73 %, dan 63 % dan penyerapan tenaga kerja 59 %, 67 %, dan 76 %. Kontribusi pendapatan dan serapan tenaga kerja yang relatif tinggi menunjukkan bahwa usahatani tembakau memiliki keunggulan komparatif terhadap usahatani padi dan palawija di lahan tradisional tembakau. Kondisi ini mendorong eksistensi pengembangan usahatani tembakau secara berkelanjutan.

Pemodelan Matematik Kinerja Pengering Surya Efek Rumah Kaca (ERK)-Hibrid Menggunakan Rak Berputar secara Vertikal Sigit Triwahyudi; Bandul Suratmo; Budi Rahardjo; Leopold Oscar Nelwan
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This paper presents a performance test and mathematical modeling of greenhouse effect (GHE)-Hybrid solar dryer with vertical rotating rack. The dryer consists of a greenhouse dryer (1100 × 860 × 1300) mm with eight rack and additional heating system consists of a flat plate collector (1,04 m2), a hot water storage tank (197 liters) and a heat exchanger. To investigate the performance of solar greenhouse dryer, five experimental variation speed of rack were conducted (1, 4, 7, 10 rpm) and without rotation. Materials used in the experiment are local cardamom (Amomum cardamomum Wild). Weight of each experiment about 9 to 10 kg. The average temperature of the hot water storage tank varies from 50.0 to 55.0 °C, drying air temperature between 38.9 to 45.9 °C, while the relative humidity (RH) of drying chamber ranged from 32.1 to 47.4 %. Variation of rotational speed affects on the uniformity of product temperature and water content in each rack drying. At rotation 1 rpm (experiment II), obtained as the best conditions (temperature and moisture content are most uniform). Increasing rotational speed of rack causes increasing in standard deviation of product temperature and moisture content. To simulate the performance of the dryer, mathematical modeling based on heat and mass transfer and a thin layer drying approaches were conducted. Equations solved numerically using the finite difference Euler with Visual Basic Application (VBA) program on Excel. Validation was conducted by comparing the calculation results of mathematical modeling (data prediction) with measurement data (data observation). Criterion validity was determined by the value of the coefficient of determination (R2), the value of RMSD and MAPD. Mathematical models that have been developed can be described precisely the temperature of the hot water storage tank, temperature of the drying chamber, temperature of the product as well as a moisture content decrease. ABSTRAKMakalah ini menyajikan uji unjuk kerja dan pemodelan matematik pengering energi surya (ERK)-Hibrid menggunakan rak berputar secara vertikal. Pengering terdiri dari bangunan rumah kaca berukuran (1100 × 860 × 1300) mm dengan delapan buah rak dan sistim pemanas tambahan yang terdiri dari kolektor plat datar (1,04 m2), tangki penyimpan air panas (197 liter) dan penukar panas. Untuk mengetahuikinerja pengering energi surya, dilakukan lima kali percobaan variasi kecepatan putar rak (1, 4, 7, 10 ) rpm dan tanpa pemutaran rak. Bahan yang dipergunakan pada pengujian adalah kapulaga lokal (Amomum cardamomum Wild). Masing-masing percobaan seberat 9 sampai dengan 10 kg. Rata-rata suhu air tangki penyimpan panas bervariasi dari 50,0 sampai dengan 55,0 °C suhu ruang pengering antara 38,9 sampai dengan 45,9 °C, sedangkan kelembaban relatif (RH) ruang pengering berkisar antara 32,1 sampai dengan 47,4 %. Perlakuan pemutaran rak berpengaruh terhadap keseragaman suhu bahan maupun kadar air pada masing rak pengering. Pada perlakuan pemutaran 1 rpm (percobaan II), didapatkan kondisi terbaik (suhu bahan maupun kadar air yang paling seragam). Dengan kecepatan putar rak yang semakin meningkat menyebabkan nilai ragam suhu bahan maupun kadar air semakin meningkat. Untuk melakukan simulasi unjuk kerja dilakukan pemodelan matematik berdasarkan pindah panas dan massa serta pendekatan pengeringan lapisan tipis. Persamaan diselesaikan secara numerik menggunakan finite difference Euler dengan bantuan bahasa pemrograman Visual Basic Aplication (VBA) Excell. Validasi dilakukan dengan membandingkan antara perhitungan hasil pemodelan (data prediksi) dengan data hasil pengukuran (data observasi). Kriteria kevalidan ditentukan dengan melihat nilai koefisien determinasi (R2), nilai RMSD maupun nilai MAPD. Pemodelan matematik yang telah dibangun dapat menggambarkan dengan tepat perubahan suhu air tangki penyimpan panas, suhu ruang pengering, suhu bahan maupun penurunan kadar air.

Pemodelan pada Pengeringan Pneumatik Mekanis Tepung Kasava: Hubungan Koefisien Pindah Panas dengan Variabel Pengeringan Yus Witdarko; Nursigit Bintoro; Bandul Suratmo; Budi Rahardjo
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In the cassava flour pneumatic drying process, mostly heat transfer occurred in convective mode. One of variables which could be used to evaluate the effectiveness of drying processperformance is heat transfer coefficient (h) during drying. The objectives of the research was to formulate a mathematical relationship between h and various pneumatic drying process variables of cassava flour by applying dimensional analysis. In the following research it had been constructed a pneumatic drying machine which was able to be according to the needed data that will be collected. Several parameters related to physical and thermal properties as well as operation of the drying machine were measured and used as the analysis variables was solved using dimensional analysis. Based on the result of the data, it was obtained that the relationship between h and the drying process variables could be expressed as follows This equation had quite high coefficient of determination, so that it could be used to predict the heat transfer coefficient in pneumatic drying process. Sensitivity analysis indicated that the dimensionless product which had the largest effect on h was .ABSTRAKPada proses pengeringan tepung kasava secara pneumatik, perpindahan panas terjadi terutama secara konveksi. Salah satu parameter yang digunakan untuk mengevaluasi efektivitas kinerja proses pengeringan tersebut adalah koefisien perpindahan panas (h) yang terjadi selama pengeringan. Tujuan dari penelitian ini adalah untuk menghubungkan secara matematis antara nilai h dengan beberapa variabel proses pengeringan pneumatik tepung kasava dengan menggunakan metode analisis dimensi. Pada penelitian ini telah dikonstruksi suatu mesin pengering pneumatik yang dirancang untuk dapat dilakukan pengaturan-pengaturan sesuai dengan kebutuhan data penelitian yang akan dikumpulkan. Beberapa parameter yang terkait dengan sifat fisik dan sifat thermis bahan serta operasional mesin pengering diukur dan digunakan sebagai variabel-variabel analisis yang diselesaikan dengan metode analisis dimensi. Berdasarkan hasil analisis data diperoleh hubungan antara nilai h dengan variabel-variabel proses pengeringan sebagai berikut Persamaan tersebut mempunyai nilai koefisien determinasi yang cukup besar, sehingga dapat digunakan untuk memprediksi koefisien perpindahan panas pada pengeringan pneumatic. Hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh terhadap nilai h adalah .

Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam Febby Jeanry Polnaya; Alfredo Andelson Huwae; Gilian Tetelepta
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N, or 3.3 N, subsequently. Physical properties such as color, swelling power, solubility, and paste clarity were measured in this research. Moisture, ash, and amylose content were determined as chemical properties, while the resistant starch (RS) content was determined for its functional properties. Results showed that starch treated with acid hydrolysis caused changes to physical properties in comparison with native starch. These included higher (80.93–81.89) degree of whiteness (L*) than native starch (80.29), lower redness (a*) and yellowness (b*) than native (8.26 and 18.24) having the value of 5.13–6.34, and 13.21–15.39, respectively. Acid hydrolysis not only caused a decrease in swelling power (43.88–50.56%), but also an increase in solubility (8.92–12.34%) and paste clarity (74.70–77.73% T) compared to native starch. Higher moisture and ash content having the value of 8.72–15.01% and 0.22–0.37%, correspondingly but lower amylose (18.29–27.22%) and RS content were obtained by acid hydrolysis starch in contrast to native starch. The modified starch has improved heat stability with smaller breakdown viscosity, and setback viscosity less than native starch, and is easily to gelatinize. ABSTRAKPenelitian ini bertujuan untuk mengkarakteristik pati sagu ihur alami (PSIA) yang dimodifikasi dengan perlakuan hidrolisis asam. Rancangan yang digunakan yaitu rancangan acak lengkap non-faktorial dengan empat taraf perlakuan yaitu PSIA, hidrolisis asam (PSIHA) menggunakan HCl 1,1 N, 2,2 N, atau 3,3 N. Parameter yang diukur meliputi karakteristik fisik antara lain warna, kemampuan menggelembung, daya larut, kejernihan pasta, dan sifat amilografi. Karakteristik kimia meliputi kadar air, kadar abu, dan amilosa sedangkan karakteristik fungsional yaitu kadar pati resistan (RS). Hasil penelitian menunjukan bahwa perlakuan hidrolisis asam menyebabkan perubahan terhadap sifat fisik warna pati dimana nilai kecerahan (L*) pati hidrolisis asam (80,93–81,89) lebih tinggi dibandingkan PSIA (80,29). Sebaliknya nilai kemerahan (a*) dan kekuningan (b*) PSIHA (5,13–6,34 dan 13,21–15,39) lebih rendah dibandingkan PSIA (8,62 dan 18,24). Perlakuan asam juga menyebabkan kemampuan menggelembung PSIHA (43,88–50,65%) mengalami penurunan dibandingkan PSIA, tetapi meningkatkan daya larut (8,92–12,34%) dan kejernihan pasta (74,70–77,73% T). Untuk sifat kimia, kadar air pati sagu hidrolisis asam (8,72–15,01%) dan kadar abu (0,22–0,37%) relatif lebih tinggi dibandingkan pati alaminya, namun perlakuan asam menurunkan kadar amilosa (18,29–27,22%) dan kadar RS (0,06–0,37%). PSIHA memiliki kestabilan yang lebih baik selama pemanasan dengan breakdown viscosity yang lebih kecil dibandingkan dengan PSIA, serta kecenderungan teretrogradasi lebih rendah, yaitu ditunjukkan nilai setback viscosity yang rendah, dan lebih mudah mengalami gelatinisasi.

Identifikasi Gen Transgenik pada Produk Susu Bubuk Kedelai dan Susu Formula Soya dengan Metode PCR (Polymerase Chain Reaction) Agustin Krisna Wardani; Annisa Alirsyah; Ana Fauziah
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The need of soybean that reached up to 2,2 million tons per year has made Indonesia imports this commodity 1,62 million tons from countries that adopt Genetically Modified (GM) soybean. By the presence of GM soybeans in Indonesia, Genetically Modified Product (GMP) labelling has need to be done. Detection of GMP can be done by using PCR. The aim of this study was to determine the presence of trangenic genetic material in soy milk powder and soy formula products to classify as GMP. Another goal was to determine the optimum annealing temperature of the primers used. Based on this study, the optimum annealing temperature of the CaMV 35S primer and the EPSPS-CP4 primer was 60oC and 59oC. The NOS terminator primer’s optimum annealing temperature was not found. 6 soy milk powder samples and 5 soy formula samples are might be determined to be using transgenic soybeans due to the presence of EPSPS-CP4 genes and CaMV 35S promotor genes. Therefore, those 11 samples were classified as GMP.ABSTRAK Kebutuhan kedelai yang mencapai 2,2 juta ton/tahun memaksa Indonesia mengimpor sebanyak 1,62 juta ton. Sebagian besar kedelai impor berupa kedelai transgenik. Dengan munculnya kedelai transgenik di Indonesia, perlu adanya pelabelan Produk Rekayasa Genetika (PRG) untuk memenuhi hak-hak konsumen. Teknik yang dilakukan untuk mendeteksi PRG salah satunya menggunakan metode PCR. Penelitian ini bertujuan untuk mengetahui ada tidaknya gen transgenik pada produk susu bubuk kedelai dan formula soya, sehingga produk dapat digolongkan sebagai PRG atau tidak. Selain itu juga bertujuan untuk mengetahui suhu annealing optimum pada primer yang digunakan. Hasil penelitian didapatkan suhu annealing optimum primer CaMV 35S promotor adalah 60oC. Sedangkan untuk primer gen EPSPS-CP4 suhu annealing optimumnya 59oC. Untuk primer NOS terminator suhu annealing optimum tidak ditemukan. Dari amplifikasi DNA sampel, 6 sampel susu bubuk kedelai dan 5 sampel formula soya terdapat sisipan gen EPSPS-CP4 dan gen Promotor CaMV 35S. Dengan demikian 11 sampel tersebut dapat dikatakan sebagai PRG. Kata kunci: Produk rekayasa genetika; PCR; formula soya; susu kedelai bubuk; kedelai transgenik

Efek Pretreatment Microwave-NaOH Pada Tepung Gedebog Pisang Kepok terhadap Yield Selulosa Dewi Maya Maharani; Khulafaur Rosyidin
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Carbon sources in the form of sugar to be converted into bioethanol are rapidly developed, they are so called as the first generation, the second generation, and the third generation. The petiole of banana is the second generation of lignocellulose which is a waste and potential in Indonesia to be used as the raw material of bioethanol production. This study aimed to determine the effect of the microwave to the content of petiole`s flour of “gepok” varieties and to know the effect of pretreatment time as well as the ratio of petiole mass to the resulted flour with the solvent of NaOH for bioethanol production. The 20 g of petiole with the size of 60 mesh was dissolved into NaOH 0.5 M with the variation of solvent volume 150 mL, 200 mL and 250 mL then was pretreated with microwave as long as 20, 30, and 40 minutes. Annova resulted that time variable affected the cellulose content however the volume didn`t. Cellulose is a compound which is going to be converted into glucose. Hence, in this study, the lowest decrease of cellulose 350,20 mg/g was chosen from the microwave pretreatment with a yield of 93,10% at 20 g: 250 mL for 30 minutes. ABSTRAKSumber karbon dalam gula untuk dikonversi menjadi bioetanol banyak mengalami perkembangan, mulai dari sumber bioetanol generasi satu, generasi dua dan generasi tiga. Gedebog pisang merupakan salah satu limbah berlignoselulosa generasi dua yang potensial di Indonesia dan memiliki kandungan selulosa tinggi yang dapat dimanfaatkan sebagai bahan baku produksi bioetanol. Penelitian ini bertujuan untuk mengetahui pengaruh gelombang microwave terhadap kandungan selulosa tepung (gedebog) pisang kepok dan mengetahui pengaruh lama pretreatment serta perbandingan massa bahan dengan volume pelarut NaOH terhadap kandungan selulosa tepung (gedebog) pisang kepok pada proses pretreatment yang dimanfaatkan untuk produksi bioetanol. Gedebog pisang ukuran 60 mesh sebanyak 20 g dilarutkan pada larutan NaOH 0,5 M dengan variasi volume pelarut 150 mL, 200 mL, dan 250 mL, selanjutnya diberi perlakuan (pretreatment) gelombang microwave dengan variasi waktu 20, 30 dan 40 menit. Pada hasil uji lanjut Annova menyatakan bahwa variabel waktu memberikan pengaruh nyata terhadap kandungan selulosa sedangkan interaksi antara variabel dan volume tidak memberikan pengaruh nyata terhadap kandungan selulosa. Selulosa merupakan senyawa yang akan dikonversi lebih lanjut menjadi glukosa. Sehingga pada penelitian ini memilih penurunan selulosa terendah yaitu menjadi 350,20 mg/g akibat pretreatment microwave-NaOH dengan rendemen 93,10% pada perlakuan massa bahan dengan volume pelarut 20 g:250 mL dengan waktu 30 menit.

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Home Page

OAI Link

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Contact Name Fiametta Ayu Purwandari

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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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Contact Name
Fiametta Ayu Purwandari

Contact Email
fiametta@ugm.ac.id

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+6285712601130

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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