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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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Efek Antifotoksidatif Ekstrak Andaliman (zanthoxylum Acanthopodium Dc.) terhadap Asam Linoleat Edi Suryanto; Sri Raharjo; Harjono Sastrohamidjojo; Tranggono Tranggono
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Andaliman fruit is a seasoning commonly used in traditional food preparation in North Sumatera. It is also well known as a folk medicine source to cure several kind of illness. The objectives of this study were to determine effect of andaliman extract in photooxidation reaction in model systems. Andaliman was extracted sequentially with hexane, acetone and ethanol. The photooxidation reaction system was consisted of linoleic acid (0,03 M) in methanol containing 100 ppm erythrosine as a sensitizer and the reaction mixture was exposed under 4000 lux fluorescent light for up to 5 hours. Ethanol extract (EHSAE) was found to have the highest anti-photooxidative effect, followed by those of acetone extract (ESHA) and hexane extract (EH), respectively. Linoleic acid treated will ESHAE at 500 ppm concentration and 500 ppm Â±-tocopherol showed lower peroxide value compare to the control samples at 5 hours light exposure in room temperature. However, ESHAE showed any difference in it anti-photooxidative effect than that of Â±-tocopherol as a positive control (p<0.05). The study on the extracting solvent effects indicated than the antiphotooxidative components in the fruit andaliman posses stong polar property and easily extracted with polar solvent. The addition of ethanol extract (ESHAE) showed less blanching ability of erythrosine, followed by acetone extract (ESHA) and hexane extract (HE). These result suggest that the ethanolic extract of andaliman contains components having antiphotooxidative activity.

Oksidasi Protein Daging Merah dan Putih pada Ikan Tongkol Putih (Thunus Sp) oleh Sistim Katalis Logam CUSO./Ho. Daniel A. N. Apituley; Zuheid Noor; Purnama Darmadji; Suparmo Suparmo
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

properties of foodstuff including fish muscles, hence protein oxidation will provide significant effect the integrity of the foodstuff (fish muscles). The aims of this study were to examine the effect of metalâ€“catalyzed oxidation concentration CuSO4 / H202 on the formation of carbOnyl protein, loss of protein solubility and protein denaturation in red and white meat of White Tuna (Thunus sp). The result indicated that the formation of carbonyl protein offish protein was influenced by types of meat and metal-catalyzed oxidation concentration CuSO4/H202. 1,02. The higher the concentration Cu504/ H20 ? the higher increased the carbonyl protein product in both white and red meat. Formation of carbonyl protein was also increased with the storage time. However, the increase of carbonyl protein of red meat is higher compare with the white meat. Counter post the existence of hidroxyl radical produced from metal-catalyzed oxidation apparently leads to the modification of secondary and tertiary structure of the protein, in turn affect to the protein solubility and protein denaturation. The percentage of loss of protein solubility in red and white meat were 28.74 â€“ 45.31 % and 23.13 â€“ 34.50 % respectively. While the percentage of the protein denaturation of red and white meat were 38.88 % and 32.00 % respectively.

Karakteristik Trypsin Inhibitor dan Penjajagan Sebagai Komponen Makanan Fungsional Penderita Diabetes (IIDM) Bayu Kanetro; Zuheid Noor; Sutardi Sutardi; Retno Indrati
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Trypsin inhibitors (TI) are substances which, when added to a mixture of a trypsin and a subtrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2-2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Brix-type (BBI) and the Kunitz-type inhibitors (KTI). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological properties, these inhibitors hold considerable promise in clinical applications in their field of medicine. At least one inhibitor in soybeans, the BM, has been shown to have clear anticarcinogenic activity in both in vitro and in vivo carcinogenic Trypsin inhbitors (TI) are substances which, when added to a mixture of a trypsin and a substrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2 â€“2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Birk-type (BBI) and the Kunitz-type inhibitors (K7'I). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological assay systems. increasing need and awareness for functional food has motivated food scientists and industries to search functional food components and ingredients for certain target group, including functional food for diabetes. Soy TI may enhance the production of more trypsin and probably insulin as well. The dietary 77evokes pancreatic enzyme secretion by forming inactive trypsinT1 complex. As the level of trypsin goes below a threshold level, the pancreas is induced to produce more enzymes. The mediating agent between the enzymes and the pancreas is cholecystokinin (CCK), which is released from the jejunul endocrine cells when the level of trypsin in the intestine becomes depleted. CCK is intestinal hormone which stimulate insulin secretion. Ti regenerated 13-cells which indicate the beneficial effect of TI on the insulin production of the pancreas. These novel findings provide evidence to support the potential utility of TI in the treatment of type 2 diabetes (11DM/ Insulin-Independent Diabetic Mellitus). However, TI are also known as anti nutrient substances and to cause pancreatic hypertrophy.

Evaluasi Sensoris Odor Bubuk Merica Hitam (Pipernigrum L) selama Penyimpanan dengan Olfaktometer Statik Indyah Sulistya Utami; Tranggono Tranggono; Pudji Hastuti
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of the study was to enhance objectivity of sensory evaluation by static olfactometry of black pepper powder odor. Five trained assessors evaluate periodically the odor of black pepper powder stored at 50Â°C during 30 days by test tube and static olfactometry.. Individual repeatability of assessors was higher by static olfactometry than by the test tube. The group perfomed better in discriminating odor character changes using static olfactometry than test tube. They were able to detect an unfamiliar odor but unable to describe it as indicated by the low reproducibility. It follows that static olfactometry can be use as a tool to discriminate black pepper powder character odor changes.

Perancangan Pengolahan Sampah Kota Berwawasan Lingkungan Berbasis Teknologi Asap Cair Purnama Darmadji
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sampah kota merupakan problem regional di daerah tingkat satu maupun tingkat dua yang sangat genius dikarenakan jumlahnya per hari yang sangat besar dan potensiya sebagai pencemar lingkungan yang cukup be rat. Jumlah sampah perhari pada tahun 1981, 1986, 1989 dan 2004 berturut-turut sebesar 700, 1.100, 1.500 dan 3484 M3 per hari. Adapun sampah tersebut berasal dari rumah tangga sebesar 73%, hotel 14, pasar 5% dan 8% berasal dari pusat perbelanjaan, stasion, terminal, rumah sakit, rumah makan, kantor dan lain sebagainya. Penanganan sampah kota sampai saat ini dengan cara komposisasi, serta pembakaran atau incenerator. Kedua cara tersebut sangat berpotensi menghasilkan limbah bau, pencemaran air tanah serta pencemaran udara, sehingga teknologi ini tidak ramah lingkungan. Teknologi asap cair merupakan teknologi pirolisa atau pembakaran tidak sempurna terhadap biomasa sampah mengandung selulosa, hemiselulosa serta lignin yang dalam proses pirolisa akan dikonversi menjadi asap Cain yang komposisinya terdiri dari asam, fenol dan karbonil serta bahan sisa berupa arang dan tan Asap catr dapat dimanfaatkan lebih lanjut sebagai minyak bakar pengganti bahan bakar minyak yang tak terbarukan, Arang dapat juga digunakan sebagai bahan bakar dan arang aktif serta tar dapat digunakan untuk pengawet kayu dan bahan baku lem untuk industri playwood. Industri pengolahan sampah dengan teknologi ini secara keseluruhan akan menghasilkan minyak bakar untuk pembangkit listrik arang dan arang aktif untuk industri pemurnian minyak makan dan air, pengawet kayu ramah lingkungan sebagai pengganti pengawet akayu kimia yang banyak mengandung arsen.

Optimization of The Boiling and Soaking Times of Tempeh With The Use Of Fuzzy Logic Method Arief Wijaya; Atris Suryantohadi
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Boiling and soaking times of tempeh production processes are two factors influencing the quality of soybean fermentation of tempeh fungi (Rhizopus ologosporus sp.). An optimal production processes period would help reducing production costs and improve the quality of tempeh fungi. This study aimed at designing and applying fuzzy logic technique in optimizing boiling and soaking times to produce the top amount of tempeh product. Combination of boiling and soaking times of tempeh were used for composing fuzzy inference and fuzzy rule-based system. Soaking times were measured within interval 10 hours up to 40 hours. Boiling times were measured within interval 10 minutes to 60 minutes. The latter stage was used to compose fuzzy inference system. Using 24 fuzzy rules implemented in the system, the result was used to find the optimum boiling and soaking process timeduring tempeh production. Comparison with actual data was made by means of quadratic regression analysis (SEE=14) and found that fuzzy logic (SEE=2) was more accurate resulting in a lower error prediction value in finding the most optimum solution of the processes time.

Penggunaan Ekstrak Rumput Laut Padina sp. untuk Peningkatan Daya Simpan Filet Nila Merah yang Disimpan pada Suhu Dingin Amir Husni; Ustadi Ustadi; Andi Hakim
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the research was to determine effect of Padina sp. extract on shelf life of red nile ﬁ llet during storage at low temperature. Red nile ﬁ llet was soaked up into Padina sp. extract solution at various concentration of 0; 0.5%; 1%; 1.5%; and 2% for 30 minutes, then was stored in chilling room for 10 days. The observation was carried out every 2 days. The parameters observed were pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), and organoleptic still be tests. The results showed that the different concentration of Padina sp. extract yielded the signiﬁ cant effect (P<0,05) on pH, TPC, TVB-N and organoleptic of the red nile ﬁ llet. The treatment of Padina sp. extract on red nile ﬁ llet can still be consumed up to 8 days of storage based on TPC, TVB, and organoleptic namely odor and texture. The treatment 1% of Padina sp. extract was the best treatment in maintaining shelf life of red nile ﬁ llet stored at low temperature.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan ekstrak Padina sp. terhadap daya simpan ﬁ let nila merah selama penyimpanan pada suhu dingin. Filet nila merah direndam selama 30 menit dalam larutan ekstrak Padina sp. dengan konsentrasi: kontrol; 0,5%; 1%; 1,5%; dan 2%, kemudian disimpan pada chilling room selama 10 hari dengan selang waktu pengamatan setiap 2 hari. Parameter yang diamati meliputi: pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), dan organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak Padina sp. yang berbeda memberikan pengaruh nyata (P<0,05) terhadap nilai pH, kandungan bakteri total, kandungan TVB-N, dan nilai organoleptik keseluruhan ﬁ let nila merah selama 10 hari penyimpanan pada suhu dingin. Filet nila merah yang diberi ekstrak Padina sp. masih layak dikonsumsi sampai hari ke-8. Penggunaan ekstrak Padina sp. 1% merupakan perlakuan terbaik dalam mempertahankan kesegaran ﬁ let nila merah yang disimpan pada suhu dingin.

Optimasi Fermentasi Bagas Tebu oleh Zymomonas mobilis CP4 (NRRL B-14023) untuk Produksi Bioetanol Atmiral Ernes; Lia Ratnawati; Agustin Krisna Wardani; Joni Kusnadi
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Second generation bioethanol can be produced from fermentation of natural renewable materials, such as agricultural crops, as well as from industrial and domestic waste. The present study was aimed to optimize the fermentation process (inoculum concentration, urea concentration, and fermentation time) for ethanol production from sugarcane bagasse by Zymomonas mobilis CP4 using response surface methodology (RSM) central composite experimental design (CCD). The RSM model predicted the optimum value of ethanol content was 1.257% (v/v) at inoculum concentration 15% (v/v), urea concentration 0.3% (w/v), and fermentation time 45 h. Based on the experiment, the ethanol concentration was 1.213% (v/v), which was in close agreement with the predicted value. Ethanol yield of this experiment was 0.479 with fermentation efﬁ ciency of 93.9%. The results presented here proved a signiﬁ cant contribution of Z. mobilis CP4 to the production of bioethanol from sugarcane bagasse.ABSTRAKBioetanol generasi kedua dapat diproduksi dari fermentasi bahan terbarukan, seperti produk hasil pertanian, dan limbah atau hasil samping pengolahan industri dan rumah tangga. Tujuan penelitian ini adalah optimasi parameter fermentasi yang meliputi konsentrasi inokulum, konsentrasi urea, dan lama fermentasi untuk produksi etanol dari bagas tebu oleh Zymomonas mobilis CP4 dengan menggunakan response surface methodology (RSM) central composite experimental design (CCD). Kondisi respon yang optimal berdasarkan prediksi model diperoleh pada konsentrasi inokulum 15% (v/v), konsentrasi urea 0,3% (b/v), dan lama fermentasi 45 jam, dengan prediksi respon kadar etanol sebesar 1,257% (v/v). Berdasarkan hasil penelitian, kadar etanol optimal diperoleh sebesar 1,213% (v/v), yang menunjukkan hasil yang tidak berbeda jauh dengan prediksi model. Yield etanol yang diperoleh sebesar 0,479 dengan eﬁ siensi fermentasi 93,9%. Hasil penelitian ini membuktikan bahwa strain bakteri Zymomonas mobilis CP4 memiliki potensi yang cukup menjanjikan sebagai mikroba penghasil etanol.

Formulasi Minuman Sinbiotik dengan Penambahan Puree Pisang Ambon (Musa paradisiaca var sapientum) dan Inulin Menggunakan Inokulum Lactobacillus casei Dewi Desnilasari; Ni Putu Ayu Lestari
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Synbiotic was a combination of prebiotics and probiotics. One of the agricultural commodities that contains prebiotics was “Pisang Ambon”. Pisang Ambon and inulin as prebiotics and Lactobacillus casei as a probiotics can produce synbiotic beverages. To obtain synbiotic beverages, it needs a drink formulation that utilizes Pisang Ambon and use inoculum L. casei as a stater and adding inulin to obtain preferred synbiotic beverages. The objective of this research was to discover the most preferred formulation synbiotic beverages from puree of Pisang Ambon. This research was divided into three steps, the ﬁ rst step was the optimization of the use puree of Pisang Ambon and skim milk in synbiotic beverages using organoleptic test, the second was the addition of inulin as a prebiotic optimization at the best formulations of synbiotic beverages that obtained in the ﬁ rst step through sensory test and organoleptic test by doing hedonic rating test, and the third step was the analysis of the quality of the best synbiotic beverages in the second stage using parameters of chemical and microbiological quality. The result showed that ratio for skim milk: banana puree were 1:1 with 2% inulin addition was the most preferable synbiotic beverage. Synbiotic beverages contains moisture 84.46%, ash 0.75%, 2.79% protein, 0.2% fat, 11.8% carbohydrate, number of LAB 3.6 x 10 9 cfu/ml, Coliform below the threshold and negative contamination of Salmonella.ABSTRAKSinbiotik merupakan kombinasi antara prebiotik dan probiotik. Salah satu komoditas hasil pertanian yang mengandung prebiotik adalah pisang ambon. Penggunaan pisang ambon dan inulin sebagai prebiotik serta L. casei sebagai probiotik dapat menghasilkan produk minuman sinbiotik. Untuk diperoleh minuman sinbiotik, diperlukan suatu formulasi minuman yang memanfaatkan pisang ambon menggunakan inoculum L. casei sebagai staternya dan penambahan inulin agar diperoleh minuman sinbiotik yang disukai. Penelitian ini bertujuan untuk menemukan formulasi minuman sinbiotik dari puree pisang ambon yang paling disukai. Penelitian ini terbagi menjadi tiga tahap, yang pertama adalah optimasi penggunaan puree pisang ambon dan susu skim dalam minuman sinbiotik menggunakan uji organoleptik, yang kedua adalah optimasi penambahan inulin sebagai prebiotik pada formulasi minuman sinbiotik terbaik yang diperoleh pada tahap pertama melalui uji sensorik serta uji organoleptik dengan melakukan uji rating hedonik, dan tahap ketiga adalah analisis mutu minuman sinbiotik terpilih pada tahap kedua dengan parameter mutu kimia dan mikrobiologi. Minuman sinbiotik terpilih adalah formulasi perbandingan puree pisang dan susu skim 1:1 dengan penambahan inulin 2%. Hasil analisis mutu minuman sinbiotik dengan kadar air 84,46%, abu 0,75%, protein 2,79%, lemak 0,2%, karbohidrat 11,8%, total BAL 3,6 x 10 9 cfu/ml, cemaran Coliform dibawah ambang batas yang ditetapkan dan Salmonella negatif.

Kajian HACCP (Hazard Analysis and Critical Control Point) Pengolahan Jambu Biji di Pilot Plant Sari Buah UPT. B2PTTG – LIPI Subang Diki Nanang Surahman; Riyanti Ekafitri
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a ﬁ nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials is the guava fruit), meanwhile sterilization and ﬁ lling process are CCP’s for guava juice/ﬁ nal product. All the CCP’s should always be controlled and obtain optimal control by handling of raw materials, hygiene control operators, the use of water in accordance with the requirements of, and ensure the adequacy of current heat sterilization juice. In practice, the process of veriﬁ cation is very important to be done in order to determine the effectiveness of the implementation of HACCP. Appropriate application of HACCP is expected to improve the quality and safety of guava juice. ABSTRAK Buah jambu biji mempunyai kandungan vitamin C dan beta karoten yang berkhasiat sebagai antioksidan dan dapat meningkatkan daya tahan tubuh. Salah satu pemanfaatan buah jambu biji adalah dengan mengolahnya menjadi sari buah. Pilot plant UPT. B2PTTG-LIPI Subang merupakan salah satu model pengolahan buah jambu biji menjadi sari buah. Dalam pengoperasiannya dibutuhkan penerapan HACCP untuk meningkatkan kualitas dan keamanan produk sari buah. Oleh karena itu dilakukan kajian HACPP. Kajian HACCP dilakukan menggunakan Panduan Penyusunan Rencana HACCP dengan proses penyusunannya mengikuti 7 prinsip sistem HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil kajian menunjukkan bahwa yang ditetapkan sebagai CCP adalah proses sortasi dan pencucian (untuk menghilangkan bahaya pada bahan baku jambu biji), proses sterilisasi dan pengisian merupakan CCPuntuk produk jadi (sari buah jambu biji). Keseluruhan CCP ini harus mendapatkan pengawasan optimal antara lain: penanganan bahan baku, kontrol kebersihan operator, penggunaan air yang sesuai dengan persyaratan, dan memastikan kecukupan panas saat sterilisasi sari buah. Dalam pelaksanaannya, proses veriﬁ kasi sangat penting untuk dilakukan agar dapat mengetahui efektiﬁ tas penerapan HACCP. Penerapan HACCP yang sesuai diharapkan akan meningkatkan kualitas dan keamanan produk sari buah jambu biji.

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Fiametta Ayu Purwandari

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Home Page

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Contact Name Fiametta Ayu Purwandari

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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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Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

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Daerah istimewa yogyakarta

INDONESIA