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Fiametta Ayu Purwandari
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Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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agriTECH
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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Iron Protein Complex in Soybean Tempe Mary Astuti
agriTECH Vol 12, No 2 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1165.791 KB) | DOI: 10.22146/agritech.19236

Abstract

In this study some characteristics of iron-protein complex in soybean tempe were investigated. Tempe was prepared by fermenting dehulled cooked soybeans at 30°C for 0; 24; 48; 72 and 96 hours, respectively. Tempe protein was extracted using Tris-maleate butfer at pH 6.5 and the extract was dialyzed in cellulose tube MM. 12,000. The residue was fractionated using Sepharose 6B/CI-6B gel filtration. The protein and iron distribution in those fractions and their molecular weight were determined. Results showed that fermentation increasing the number of protein fractions. The molecular weight of protein fractions was in the range of 5.000 - 70,000 daltons. Iron was distributed in all fraction measured. The percentage of protein and iron in fractions with molecular weight > 70,000 daltons decreased with longer fermentation time. Some of the small molecular weight of protein fractions failed to pass the cellulose membrane
Pengendalian Tekstur Tahu. Pengaruh Ekstraksi dan Penggumpalan Indyah Sulistya Utami; Agnes Murdiati; Sri Kanoni
agriTECH Vol 12, No 2 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1265.677 KB) | DOI: 10.22146/agritech.19238

Abstract

Tahu dibuat dengan peragaman penggumpal yait u kalsium klorida asam sitrat dan laru dengan konsentrasi masing-rnasing antara 1,5 - 3 persen, 1 - 2 persen dan untuk laru dengan jumlah 750 ml - 2250 ml pada perbandingan air dengan kedele 8:1; 10;1;12:1 dan 14:1 untuk mengetahui pengaruh konsentrasi penggumpal dan air terhadap tekstur tahunya. Hasil penelitian menunjukkan bahwa konsentrasi penggumpal kalsium klorida dan laru bersama dengan peragaman proporsi air tidak memberikan pengaruh terhadap tekstur tahu ditunjukkan dengan determinasi masing-masing 0,29 dan 0,23. Kombinasi penggumpal asam sitrat dan air ternyata mempengaruhi tekstur tahu dengan determinasi sebesar 0,82 dengan persamaan regresi T (tekstur) = - 1,64 + 0.39 A (air) + 0.66 P (penggumpal). Persamaan tersebut dapat dijadikan pegangan dalam pembuatan tahu uniuk mendapatkan hasil dengan tekstur yang diinginkan tanpa rnerubah kondisi pengolahan lainnya.
Pembentukan Flavor Bubuk Cokelat, Kajian Peranan Waktu Fermentasi Biji Kakao G.P. Ganda Putra; Sutardi Sutardi; Bambang Kartika
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1327.804 KB) | DOI: 10.22146/agritech.19241

Abstract

This research Investigated the role of cocoa bean fermentation to the formation of specific flavor of cocoa powder. Periode of fermentation varies from 0 hour (without fermentation) up to 192 hours. The degree of fermentation index increased from 0.38 at the,beginning of fermentation to 1.26 at 168 hours fermentation. The flavor formation of cocoa powder was characterized by decreasing of pH, total polyphenol and theobromine content during fermentation of cocoa beans. The chromatogram profile of components constituiting the odor of cocoa powder obtained from different fermentation penode were similar. However, each cocoa powder having different components for formation of odor gave different response on peaks; particularly on peaks number 3 and 5 which achieved maximum area during 72 and 144 hours fermentation, respectlvery. While, the other components (peak number 1, 2 and 4) were slightly change.
Ultrastruktur Biji Kacang Tanah Pada Beberapa Tahap Pengolahan B.A. Susila Santoso; Yulianto Yulianto
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2000.084 KB) | DOI: 10.22146/agritech.19244

Abstract

Study on edible peanut (Arachishypogaea L.) seed ultrastructure related to peanut processing stages were conducted at Sukamandi Research Institute for Food Crops. Macan (peanut variety)was dried ,until its moisture content was 6-7%. The peanut seeds were pressed hidraulically at 300 kg/cm2 for 1.5minutes to obtain partially defatted peanut (kacang tanah lemah rendah, KTLR). The pressed peanut (KTLR) was expanded in water or sauce water for 30 minutes to make partially defatted peanut expanded (kacang tanah lernak rendan rekonstitui,KTLRr). The content of protein and oil of the fried products were evaluated, and their ultrastructure were observed under a scanning electron microscope. Hydraulically pressing stages caused the peanut protein content increase from 26,5 to 43.1% and oil content decrease from 42.2 to 26.2%.
Distribusi Kecepatan Aliran di Saluran Terbuka Pada Permukaan Saluran Bergelombang Saiful Rochdyanto
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1373.014 KB) | DOI: 10.22146/agritech.19246

Abstract

Study on velocity distribution in wavy bed was conducted in a 10 m long, 0.5 m wide, 0.4 m depth glass-walled rectangular open channel. Flow characteristic was measured by hot wire anemometer and data was transferred to personal computer by digitizer. The Reynolds number which calculated from the maximum velocity are 3940,5630, 8190, and 12,930 respectively. Result of study shows that velocity data can not be approached by using the logarithmic law Mean while the power-law velocity distribution seems applicable in explaining the scanered velocity data. The velocity reduction about 0.21u/um in the area close to the bed and 0.05 u/um In the middle of turbulent boundary layer is disadvantage in the view point of hydraulic structure operation
Perancangan Cangkul Ergonomis Untuk Meningkatkan Kapasitas Kerja Petani dalam Mengolah Tanah Sawah Wahyu Purwanto
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1321.681 KB) | DOI: 10.22146/agritech.19247

Abstract

Generally, cultivation of rice field in Daerah Istimewa Yogyakarta has been done with hoe. This tool is produced by the small scale industries. Powerlessness of their products lies on many kind of shape and size, because the shape and size of the hoe are decided according to local rice field condition·andbased on the body space of the hoe maker. Variation of shape and size causes man machine system between the farmers and the tools not to be integrated. So, the output of the system will not be optimal. To optimize the output of the system integration between the farmers and the tools is necessary. Design of the ergonomical hoe is to integrate man machine system with anthropometric approach. From an evaluation of 10 kinds of the local hoe and the ergonomical hoe. can be depicted that energy to cultivate rice field is 3.69 kcal/minute and 5.82 kcal/minute for the ergonomical hoe and the local hoe No: 2, respectively. The local hoe No: 2 is classified as bad hoe among 10 kinds of the local hoe. The farmers can cultivate rice field about 54.8 meter square/hour and 44 meter square/hour. if the farmers used the ergonomical hoe and the local hoe No. 2 respectively.This result shows that work productivjty can be increased about 99% by the ergonomical hoe, compared that by the local hoe No: 2. In addition. the body position of the farmers will be natural and working load on the lumbar spinewill be decreased if the ergonomical hoe is used. This condition performs a good·working condition, safety and healthy to the farmers.
Aktivitas Tripsin Inhibitor Selama Pembuatan Tempe Kara Benguk (Mucuna pruriens), Kacang Tolo (Vigna unguigulata), dan Gude (Cajanus cajan) Tranggono Tranggono; Sutardi Sutardi; Bambang Kuswijayanto
agriTECH Vol 12, No 4 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1158.352 KB) | DOI: 10.22146/agritech.19248

Abstract

Penelitian aktivitas tripsin inhibitor yang diukur dengan metoda agar dilakukan pada tahapan proses pembuatan tempe kara benguk, tempe kacang tolo dan tempe gude dengan menggunakan inokulum Rhiropus oligosporus NRRL 2710 dan inokulum usar. Hasil penelitian menunjukkan bahwa aktivitas tripsin inhibitor pada masing-masing kacang-kacangan tersebut mempunyai kecenderungan pola yang sama. Penurunan aktivitas tripsin inhibitor sebanyak 91 - 97% terjadi selama tahapan proses perendaman, pengupasan kulit dan pengukusan, sedangkan selama fermentasi terjadi peningkatan sebesar 45 - 72% terhadap aktivitas semula. Aktivitas tripsin inhibitor tempe yang dibuat dengan inokulum mumi Rhizopus oligosporus NRRL 2710 berkisar 1,3 - 3 kali lebih besar dan pada tempe dengan inokulum usar.
Pengaruh Variasi NaCl dan Na2CO3 Terhadap Sifat Fisik dan Mikrostruktur Mie Sagu Kering Listyati Purnama R.; Agnes Murdiati; Zuheid Noor
agriTECH Vol 12, No 4 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3486.796 KB) | DOI: 10.22146/agritech.19249

Abstract

Sagu dapat diolah menjadi produk mie dengan penambahan tepung terigu dengan perbandingan 70:30, tetapi hasilnya masih sangat lunak dan lembek. Untuk memperbaiki sitat fisik tersebut dilakukan penambahan NaCI dan NaCO3 dengan kadar yang bervariasi. Penambahan senyawa tersebut berpengaruh terhadap kualitas pemasakan dan mikrostruktur mie. Peningkatan konsentrasi NaCI diikuti dengan peningkatan total cooking loss tetapi interaksinya dengan Na, CO3 akan membatasi total kehilangan akibat pemasakan tersebut yaitu pada konsentrasi NaCI:Na, = 0.5:0,5. Dan sebaliknya pada peningkatan konsentrasi Na,CO, akan mernperbesar absorpsi air, swelling index dan kapasitas rehidrasi tetapi interaksinya dengan NaCI akan membatasi jumlah penyerapan air tersebut akibat pengaruh peningkatan konsentrasi NaCI akan memperkecil absorpsi air, swelling index dan kapasitas rehidrasi. Penambahan NaCI dan Na2CO3 akan memperbaiki tekstur, kelekatan, elastisitas dan mencoklatkan mie. Mie yang memiliki sifat fisik yang disukai konsumen dan memiliki mikrostruktur terbaik menyerupai mie terigu adalah mie dengan penambahan NaCI dan Na, CO, dengan konsentrasi NaCI:Na,CO. = 0.5:0.5 persen
Studi Karakteristik Hujan Tunggal di Kawasan Iklim Muson Tropik, Studi Kasus Sifat Hujan di Yogyakarta Andreas S.W.; Sahid S.; Darmadi Darmadi
agriTECH Vol 12, No 4 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1119.049 KB) | DOI: 10.22146/agritech.19250

Abstract

A study on the characteristics of rainfall in tropical monsoon climate region was emphasized to analyze a single rainfall with frequency distribution modeling approach. The study was conducted at Yogyakarta. The results indicate that the 80% occurrence of rain fall in normal and upper normal conditions was less than 12 mm depth. The fit of the exponential and gamma distributions to the rainfall depth data were accepted. The starting hour or of rainfall was found after midday. especially for the amount rainfall more than 12 mm. The rainfall duration 12 - 16 mm depth occurred mainly less
Pembangkitan Data Hujan Harian dengan Model Rantai Markov Untuk Penyediaan Air Irigasi Andes Erwanto; Putu Sudira; Sigit Supadmo
agriTECH Vol 12, No 4 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1219.838 KB) | DOI: 10.22146/agritech.19251

Abstract

Penelitian ini dilakukan di Daerah Irigasi Van Der Wijck, dengan sumber air irigasi utarna berasal dari bendung Progo. Model yang dikembangkan dalam penelitian ini dibagi atas 2 sub-model yaitu: (a) sub-model pembangkitan data dengan menggunakan model rantai Markov. dan (b) sub-model kebutuhan air irigasi. Model diuji dengan menggunakan uji statistik T test dan analisis regresi, sedangkan untuk mendapatkan pola tanam yang optimum dilakukan analisis uji koefisien variansi. Dan analisis koefisien variansi diperoleh bahwa saat tanam terbaik untuk pola tanam "padi IR 36 - padi Cisadane - Jagung" adalah pada awal bulan Desember dengan koefisien variansi terkecil (0,949), sedangkan untuk pola tanam "padi Cisadane - padi IR 36 - Jagung" saat tanam terbaik adalah pada pertengahan bulan November dengan koefisien variansi terkecil (0,859).

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