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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

72 73 74 75 76

Optimasi Kualitas Tandan Buah Segar Kelapa Sawit dalam Proses Panen-Angkut Menggunakan Model Dinamis Andreas Wahyu Krisdiarto; Lilik Sutiarso; Kuncoro Harto Widodo
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Oil palm fresh fruit bunch (FFB) handling processes, i.e harvesting, loading, and transporting to the Palm Oil Mill are interrelated activities because each of them contributed to the degradation of oil palm fruit quality. This paper presented studied among factors that together in series interfere FFB quality. FFB quality parameter observed was Free Fatty Acid (FFA) content. Experiment was conducted by measuring FFA content of FFB at each step of handling processes, i.e harvesting, transportation in plantation block, loading into truck, and transportation to the palm oil mill. Interrelationship among factors was built using dynamic modelling. Output of dynamic model simulation showed that there was differences of FFA content among different handling conditions. A slight difference on FFA content was observed between harvesting in mineral land and peatland and among different plant heights. Loading into truck was a handling step that had biggest contribution to quality degradation due to FFB bruise. FFBs laid on the base of truck bin suffered more bruise that resulted in higher FFA content. Manual loading of FFB harvested from mineral soil by throwing to the bottom of truck bin resulted in FFA content of bruised fruit by 5.5%, higher compared to those of the top layer which was 4.5%. Model also showed that FFA content increased due to series handling steps, compared with natural degradation. Proportion of good FFB can be used to control the whole FFA content. Without mixing, bruised FFB produced FFA content of 9.95 %, while mixing bruished and good fruit at a ratio 20 % : 80 % resulted in FFA content of 2.82 %. Increasing bruise fruit proportion from 10 % to 20 % resulted in higher FFA content of fruit harvested on mineral land than those harvested on peat land (0.88 % compare to 0.80 %), and resulted in 0.92 % increment for 3rd maturity level fruit harvested compared to 0.72 % for 1st maturity level harvested fruit. Recommendations related to harvesting were: 1) If the road and truck bin was in bad condition, FFB should be harvested at 1st or 2nd level of maturity; 2) The optimum harvesting-transportation condition for FFB quality was at 1st maturity level in peat land and transported by wood bin truck. While recommendations related to transportation were: 1) The manual loading by throwing to truck bin should be avoided; and 2) In order to maintain FFB quality, loading and transportation delay was better than waiting or queing in oil palm mill. ABSTRAKProses penanganan Tandan Buah Segar (TBS) kelapa sawit, yaitu pemanenan, pemuatan, dan pengangkutan ke pabrik minyak kelapa sawit merupakan kegiatan saling terkait, karena masing-masing berkontribusi terhadap penurunan kualitas. Penelitian ini bertujuan mempelajari keterkaitan antar faktor-faktor yang bersama-sama secara berurutan mempengaruhi kualitas TBS. Parameter kualitas TBS yang diamati adalah kadar Asam Lemak Bebas (ALB). Metode yang digunakan adalah mengukur kadar ALB TBS pada setiap tahap proses penanganan bahan, yaitu pemanenan, pengangkutan di dalam blok kebun, pemuatan ke bak truk, dan pengangkutan ke pabrik minyak kelapa sawit. Keterkaitan antar faktor dibangun dengan model dinamis. Keluaran dari simulasi model dinamis menunjukkan bahwa terdapat perbedaan kadar ALB antar kondisi penanganan TBS yang berbeda. Terdapat sedikit perbedaan kadar ALB antara TBS yang dipanen pada lahan mineral dan lahan gambut dan antara ketinggian pohon yang berbeda. Tahap penanganan TBS yang berkontribusi paling besar kepada penurunan kualitas akibat memar adalah pemuatan ke bak truk. TBS yang dimuat di dasar bak truk mengalami memar lebih banyak sehingga kadar ALB-nya lebih tinggi. Kadar ALB TBS yang dipanen di lahan mineral dan dimuat pada dasar bak truk 5,5 %, sedangkan yang di lapisan atas 4,5 %. Model menunjukkan bahwa kadar ALB meningkat pada penanganan bahan berurutan, berbeda dengan penurunan kualitas secara alami. Proporsi buah utuh dapat digunakan untuk mengendalikan kadar ALB secara keseluruhan. Bila seluruh buah memar, kadar ALB dapat mencapai 9,95 %, sedangkan campuran 20 % buah memar dan 80 % buah utuh, kadar ALB-nya 2,82 %. Peningkatan proporsi buah memar dari 10 % menjadi 20 % untuk buah yang dipanen dari lahan mineral menyebabkan penambahan kadar ALB lebih besar daripada buah yang dipanen dari lahan gambut, yaitu 0,88 % dibanding 0,80 %. Hal yang sama menyebabkan perbedaan kadar ALB 0,92 % untuk buah yang dipanen pada fraksi 3 dan 0,72 % untuk buah dipanen pada fraksi 1. Rekomendasi dari hasil penelitian ini adalah: 1) Pemuatan dengan pelemparan TBS secara manual sebaiknya dihindari; 2) Bila kondisi bak truk dan jalan buruk, sebaiknya TBS dipanen pada fraksi 1 atau 2; 3) Titik optimum kualitas TBS saat panen dan angkut adalah pada fraksi 1 di lahan gambut dan diangkut dengan truk bak kayu, dan 4) Dari sisi kualitas TBS, penundaan pengangkutan lebih menguntungkan daripada menunggu proses (mengantri) di pabrik minyak kelapa sawit (PMKS).

Aplikasi Analisis Multivariat Berdasarkan Warna untuk Memprediksi Brix dan pH pada Pisang Yohanita Maulina Akbar; Rudiati Evi Masithoh; Nafis Khuriyati
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In this research, Multiple Linear Regression (MLR) model was used to predict Brix and pH of banana based on RGB and Lab color values. Banana samples varied in color and ripening level from less ripen to ripen. RGB and Lab values were measured non-destructively using colormeter, while Brix and pH were determined using conventional method in laboratory. Multivariate analysis was done using the Unscrambler ® X 10.3 (CAMO, AS, OLSO, Norway, and trial version). Results showed that calibration model using MLR was able to predict Brix and pH of banana based on RGB and Lab color values. Furthermore, validation data were used to test the selected models. MLR model to predict Brix based on RGB and Lab validation resulted in 0.8 and 0.84 of determination coefficient between observation and prediction data. The model was also able to predict pH based on RGB and Lab values with 0.71 and 0.79 of determination coefficient between observation and prediction data. ABSTRAKPada penelitian ini, model Multiple Linear Regression (MLR) digunakan untuk memprediksi Brix dan pH pada buah pisang berdasarkan nilai warna Red Green Blue (RGB) dan Lab. Pisang yang dianalisis mempunyai variasi warna dari kurang masak sampai masak. Parameter warna RGB dan Lab dilakukan secara non-destruktif dengan menggunakan colormeter, sedangkan pengukuran kualitas internal yaitu Brix dan pH ditentukan secara destruktif atau dengan prosedur konvensional di laboratorium. Aplikasi analisis multivariat yang digunakan adalah Unscrambler ® X 10.3 (CAMO, AS, OLSO, Norway, versi trial). Analisis data menunjukkan bahwa model kalibrasi MLR dapat digunakan untuk memprediksi Brix dan pH berdasarkan parameter warna RGB dan Lab pada buah pisang. Selanjutnya, data validasi digunakan untuk menguji model MLR terpilih. Model kalibrasi MLR dapat memprediksi Brix berdasarkan nilai RGB dan Lab dengan nilai koefisien determinasi (R2) sebesar 0,8 dan 0,84, secara berurutan. Sedangkan koefisien determinasi (R2) untuk pH berdasarkan warna RGB dan Lab adalah 0,71 dan 0,79.

Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti Mulono Apriyanto; Sutardi Sutardi; Supriyanto Supriyanto; Eni Harmayani
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The fermentation variations were conducted as follows: first, fermentation without the addition of inoculum (control), the second treatment using inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), each of 108 cfu/g given simultaneously at the beginning of fermentation.and the third treatment wassequential administration, i.e: yeast at the initial fermentation, lactic acid bacteria after 24 hours fermentation, and acetic acid bacteria after 48 hr of fermentation third with the same microbial population with the second treatment. The fermentation was conducted for120 hours. The fermentation temperature were controlled during fermentation as follows: 35 °C for the first 24 hours, 45 °C for the next second 24- hours, 55 °C the third 24 hours and 35 °C for the last 48 hours of fermentation. The results showed that after the rehydration, pulp composition of dry beans could be used as a substrate for fermentation. During fermentation, dry cocoa beans showed reduction of total sugar content, pH and total polyphenols for all the three treatments. Cut test of dried cocoa beans during the fermentation showed the increasing percentage of brown color of the three treatments. Reducing sugar and fermentation indexes increasedfor all treatments during fermentation. Concentration of ethanol, lactic acid and acetic acid reached highest level at 24, 60, and 108 hours of fermentationfor all treatments. Highest populations of S. cerevisiae, L. lactis and A. aceti of three treatments obtained at 24, 48 and 72 hours of fermentation. After fermentation and roasting, dry beans produced hydrophobic amino acids as precursors of flavor and volatile compounds. ABSTRAKPenelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 g setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur direhidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Kadar gula reduksi (kontrol 4,49–11,45%, inokulum diawal (IA) 4,69–11,55%, inokulum bertahap (IB) 4,64–11,54%), kadar asam tertitrasi (kontrol 4,48–6,45%, inokulum diawal (IA) 4,64–6,39%, inokulum bertahap (IB) 4,45–6,59%), populasi Saccharomycescerevisiae (kontrol 5,56–7,28 (log CFU/g), inokulum diawal (IA) 6,45–8,75 (logCFU/g), inokulum bertahap (IB) 6.88 – 8.99 (logCFU/g), Lactobacillus lactis (kontrol 6,66–8,15 (log CFU/g), inokulum diawal (IA) 7,65–8,21(log CFU/g), inokulum bertahap (IB) 7,66–8,95 (log CFU/g) dan Acetobacter aceti (kontrol 4,26–6,95% (log CFU/g), inokulum diawal (IA) 4,85–7,40 (log CFU/g), inokulum bertahap (IB) 4,35–7,91 (log CFU/g)) dalam pulp fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao dilakukan pengukuran pH (kontrol 5,67–3,98, inokulum diawal (IA) 5,67–3,55, inokulum bertahap (IB) 5,67–3,50), kadar etanol (kontrol 0,3–0,5%, inokulum diawal (IA) 0,3–0,52%, inokulum bertahap (IB) 0,35–0,53%) dan indeks fermentasi selama fermentasi (kontrol 0,31–0,88, inokulum diawal (IA) 0,32–0,99, inokulum bertahap (IB) 0,33–1,03).Kata kunci: Acetobacter aceti; biji kakao kering jemur; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae

Pengaruh Pelapisan Kitosan dan Suhu Penyimpanan terhadap Karakter Fisik Buah Sawo (Manilkara achras (Mill.) Fosberg) Selama Pematangan Widya Mudyantini; Santosa Santosa; Kumala Dewi; Nursigit Bintoro
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sapodilla (Manilkara achras (Mill.) Fosberg) is a climacteric and highly perishable fruit with thin peel. The objectives of this study were: (1) to examine the effect of chitosan coating concentrations and storage temperature on the physical and chemical characteristics of sapodilla and (2) to determine the chitosan coating concentrations and the optimum storage temperature for the storage of sapodilla. Factorial Split-Plot Design was used in this experiment: three levels of storage temperature as the main factors (5 °C, 15 °C, 25 °C) and four levels of chitosan concentrations (0%, 2%, 3%, 4%) as the sub-factors. Each treatment was made in five replicates. Collected data were analyzed using analysis of variance (ANOVA) followed by the Duncan’s Multiple Test (DMRT) at the test level of 5%. Sapodillas used in this study had the same age in the weight of 100-120 grams and were harvested from the same tree. They were observed until rotten. The parameters observed were the concentrations of chitosan coating thickness on sapodillas’peel, the permeability of chitosan membrane to the air water vapour and oxygen, shelf life, hardness, content of chlorophyll and carotenoid, and respiration of the fruit. Observed data showed that the higher chitosan concentrations was used, the higher capability of the sapodilla’s peel to hampered water vapour and oxygen’s to peddix the peel. However, the chitosan coating concentration of 4% and the storage temperature of 5 °C temperature made the chitosan layer flaked. The treated concentrations of chitosan coating (0%, 2%, 3%, 4%) at certain storage temperature variations (5 °C, 15 °C, 25 °C) and their interactions had an effect on the physical characters of sapodilla in all parameters. The higher coated chitosan concentration applied, the hardness of sapodilla increased. The chlorophyll contents of sapodilla peel were increasing along with the hampering of the ripening. When the sapodillas were ripe, the carotenoid contents increated. The oxygen contents were decreasing along with the ripening of the sapodillas. The CO2 contents were increasing along with the ripening process of the sapodillas. The optimum treatment to keep sapodillas’ shelf life was the chitosan coating of 3% and the the storage temperature of 5 °C. ABTSRAKBuah sawo (Manilkara achras (Mill.) Fosberg) merupakan buah klimaterik yang mempunyai kulit tipis dan cepat matang. Tujuan penelitian ini adalah mengkaji pengaruh konsentrasi pelapisan kitosan dan suhu simpan terhadap sifat fisik dan kimiawi buah sawo serta menentukan konsentrasi pelapisan kitosan dan suhu simpan yang paling optimum untuk memperpanjang masa simpan buah sawo. Rancangan penelitian yang digunakan adalah Split Plot Design pola faktorial dengan dua faktor, yaitu suhu penyimpanan terdiri dari tiga taraf (5 °C, 15°C, 25 °C) sebagai faktor utama dan konsentrasi kitosan yang terdiri dari empat taraf (0%, 2%, 3%, 4%) sebagai sub faktor. Setiap kombinasi dengan lima ulangan. Data dianalisis menggunakan Analisis Varian (ANAVA) kemudian dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf uji 5%. Buah dengan umur fisiologis sama, berat 100 – 120 g dipanen dari satu pohon. Buah diberi perlakuan pelapisan kitosan dan disimpan pada temperatur yang berbeda, selanjutnya diamati sampai buah tidak layak dikonsumsi. Parameter yang diamati adalah tebal lapisan kitosan berbagai konsentrasi pada kulit buah, permeabilitas membran kitosan terhadap uap air dan O2, masa simpan, kekerasan buah, kandungan klorofil dan karotenoid serta laju respirasi. Hasil yang diperoleh menunjukkan semakin tinggi konsentrasi kitosan, semakin terhambat masuknya uap air dan oksigen ke dalam kulit buah, tetapi konsentrasi kitosan 4% dan suhu 5 °C menyebabkan lapisan kitosan mengelupas. Perlakuan konsentrasi pelapisan kitosan (0%, 2%, 3%, 4%) dan suhu simpan (5 °C, 15 °C, 25 °C) serta interaksinya mengakibatkan semakin tinggi konsentrasi kitosan, kekerasan buah sawo semakin meningkat, juga kadar klorofil kulit buah. Semakin buah matang kadar karotenoid semakin meningkat, demikian juga kadar CO2. Kadar oksigen semakin menurun seiring dengan pemasakan buah. Perlakuan optimum untuk mempertahankan masa simpan buah sawo adalah perlakuan pelapisan kitosan 3% dan suhu simpan 5 °C.Kata kunci: Kitosan; karakter fisik; sawo (Manilkara achras (Mill.) Fosberg); suhu

Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan I Desak Putu Kartika Pratiwi; I Ketut Suter; Putu Ari Sandhi Widpradnyadewi; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature. This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

Aktivitas Antioksidan Bubuk Sargassum hystrix Selama Penyimpanan pada Suhu Berbeda Pingkan Mayestika Afgatiani; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to determine the effect of storage temperature on the antioxidant activity of Sargassum hystrix. Samples were collected from Sepanjang Beach Gunung Kidul, Yogyakarta, and dried, pulverized, and then stored for two months at room temperature (17-33 °C), refrigerator (4 °C) and freezer (-18°C). Furthermore, the samples were tested every two weeks to determine their water content, total phenol, DPPH, and FIC. Also, Gas Chromatography-Mass Spectrometry (GC-MS) analysis was performed for two months before and after storage. The results showed that the water content increased after treatments, along with storage time which ranges from 8.55 to 14.27 %. Total phenol before storage was 175.73 mg GAE/g extract, and freezing has the highest total phenol levels after storage which was 22.07 mg GAE/g extract. Also, DPPH testing showed S. hystrix has anIC50 value of 0.45 mg/mL, and refrigeration has the lowest IC50 value of 3.18 mg/mL. FIC test showed IC50 value of 1.44 mg/mL, and freezing has the lowest FIC IC50 value of 15.36 mg/mL. In addition, GC-MS sample analysis before storage detected 8 compounds with antioxidant activity of 86.96 %. After two months, they were detected at room temperature, refrigerator, and freezing which are 4, 3, and 8 compounds respectively.

Temperature and Air Velocity Simulation on Sago Starch Pneumatic Conveying Recirculated Dryer Using Ansys Fluent Abadi Jading; Nursigit Bintoro; Lilik Sutiarso; Joko Nugroho Wahyu Karyadi
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Pneumatic Conveying Recirculated Dryer (PCRD) is one of many driers used for drying wet sago starch. The most important components of this PCRD machine are the vertical pipe and the u-bend. The vertical pipe and the u-bend are the primary drying spaces. They must have a good temperature distribution and air velocity dryer. To observe the process of temperature distribution and the air velocity dryer in the vertical pipe and u-bend, Computational Fluid Dynamics (CFD) analysis is required. The research was aimed to analyze the temperature distribution and the air velocity dryer flow in the recirculated pipe of PCRD machine by using CFD analysis. The analysis was based on the variance of the temperature, the air velocity, and the height of the vertical pipe in PCRD machine. The analysis was conducted using Ansys Workbench Fluid Flow ver. 15. This software was used to simulate the temperature and the air flow velocity in the vertical pipe and the u-bend. However, the flow characteristics and patterns of the wet sago starch were not included in the discussion. The turbulence model used in the simulation was the Reynold Stress Models (RSM). The result of the simulation showed that the temperature along the vertical pipe and the u-bend was distributed evenly. The error value between the result of the simulation and the observation was low (0.10–2.04%). The average test value with paired t-test showed that the simulation and observation result was not significantly different. This results indicated that the simulation fit well with the observation value or the real condition in the PCRD machine. The distribution of the temperature and the air velocity dryer in the vertical pipe and the u-bend were able to reduce the moisture content on sago starch from 31% (wb) to 9% (wb). Therefore, the vertical pipe and the u-bend design was appropriate to use in PCRD machine for drying wet sago starch.

Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf Zulafa Noor; Muhammad Nur Cahyanto; Retno Indrati; Sardjono Sardjono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to select the best isolates of Lactobacillus plantarum from 6 (six) of local isolates obtained from culture collections isolated from traditional foods. Selection of isolates was based on the growth rate, the number of cells, changes in pH and lactic acid production during cell growth on the MRS-broth at 37 °C for 24 hours. The results showed that the growth rate of each isolate varied, as measured by the length of the log phase, ranging from 8-20 h. It showed that some isolates quite fast towards a stationary phase and some quite slow. The number of cell ranged from 8.81 to 9.74 log CFU/mL, while the pH at the beginning of cell growth from 5.2 to 5.8, and at the end of growth from 3.4 to 3.7. Lactic acid production by the end of the growth (24 h) is 0.76 to 0.98%. The results showed isolate of L. plantarum UA3 was best having the fastest growth rate (8 h of log phase), the highest cell number (9.74 log CFU/mL), and the highest lactic acid produced (0.92 %) for 14 h incubation on MRS-broth at 37 °C. Application of selected isolate of L. plantarum UA3 on solid substrate fermentation using media grated cassava yield in 0.92% lactic acid after fermentation for 60 h, with a cell number of 9.54 log CFU/mL. ABSTRAKPenelitian ini bertujuan untuk memilih isolat Lactobacillus plantarum terbaik dari 6 (enam) macam isolat lokal yang diperoleh dari koleksi kultur yang berasal dari makanan tradisional. Pemilihan isolat didasarkan pada kecepatan pertumbuhan, jumlah sel, perubahan pH dan produksi asam laktat selama pertumbuhan pada media MRS-broth pada suhu 37 °C selama 24 jam. Hasil penelitian menunjukkan bahwa kecepatan pertumbuhan setiap isolat bervariasi, yang diukur dari lamanya fase log, yaitu berkisar antara 8–20 jam. Ini memperlihatkan bahwa beberapa isolat cukup cepat menuju fase stasioner dan beberapa lagi cukup lambat. Jumlah sel berkisar antara 8,81–9,74 log CFU/mL, sedangkan pH pada awal pertumbuhan sekitar 5,2–5,8, dan pada akhir pertumbuhan 3,4–3,7. Produksi asam laktat pada akhir pertumbuhan (24 jam) adalah 0,76–0,98%. Dari hasil tersebut isolat L. plantarum UA3 merupakan isolat terbaik dengan fase pertumbuhan log yang tercepat (8 jam), jumlah sel tertinggi (9,74 log CFU/mL), dan menghasilkan asam laktat paling tinggi (0,92%) pada inkubasi selama 14 jam dalam media MRS-broth suhu 37 °C. Aplikasi dari isolat terpilih L.plantarum UA3 dalam fermentasi substrat padat menggunakan media kasava parut menghasilkan asam laktat sebesar 0,92% setelah fermentasi selama 60 jam, dengan jumlah sel 9,54 logCFU/mL.

Penggunaan Model Pertumbuhan dan Hasil Produksi Tanaman Beririgasi di Daerah Iklim Hujan Muson Tropis: Studi Kasus Tanaman Kedele di DIY Suprodjo Suprodjo
agriTECH Vol 4, No 1 (1984)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kebijaksanaan Pengembangan Mekanisasi Pertanian D.A. Sihombing
agriTECH Vol 4, No 1 (1984)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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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

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