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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
 87   88   89   90   91 
Kerusakan Partikel Pangan Selama Dalam Pemompaan Budi Rahardjo; Sudhir K. Sastry
agriTECH Vol 14, No 3 (1994)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1898.169 KB) | DOI: 10.22146/agritech.19293

Abstract

Damage to food particles during pumping was studied using potatoes shaped into cubes, cylinders and spheres. The variables studied included particle size ratio, density ratio, particle volumetric fraction, Reynolds number, Froude number, and Euler number. The results indicated that the particle size ratio, the Reynolds number, the Froude number, and the Euler number significantly affected the broken particle fraction. The effect of the volumetric fraction of particle was found to be significant when it was less than 0.01. The density ratio and the flow direction of liquid did not have significant effects on the particle fraction
Toxicological Aspects of Sorbates : A Review Sri Raharjo
agriTECH Vol 14, No 3 (1994)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2002.806 KB) | DOI: 10.22146/agritech.19294

Abstract

Sorbic acid its sodium or potassium salts (sorbates) are still commonly used in preserved foods of plant or animal origin. It effectively inhibits the growth of yeast and mold species in processed foods pose no health hazard when properly used. According to published literatures, it is clear that sorbates are less toxic than other commonly used antimicrobial agents, because sorbic acid is metabolized in mammals in a similar way as other fatty acid such as caproic acid. For comparison, the LD50 of sodium chloride in rats is 5 g/kg body weight, while the LD50 of sorbic acid and potassium sorbate Is 10.5 and 6.2 g/kg body weight, respectively. Therefore, consumers, food processors and regulatory agencies should not considered sorbates as the most dangerous "public enemy". Proper method and.levels of use should always be advised.
Peranan HACCP dalam Industri Pangan Kapti Rahayu Kuswanto
agriTECH Vol 15, No 4 (1995)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1604.741 KB) | DOI: 10.22146/agritech.19296

Abstract

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Sifat Penyerapan Lembab Bubuk Buah Durian dan Sirsak Suyitno T.
agriTECH Vol 15, No 4 (1995)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2202.407 KB) | DOI: 10.22146/agritech.19297

Abstract

Moisture sorption characteristics of durian and soursop fruit powder were studied. Durian and soursop fruit powder moisture sorption isotherm data were best fitted with cubic polynomial equation curve. Soursop fruit powder was more hygroscopic then durian powder. The primary, secondary and tertiary bound water zone of durian and soursop fruit powder were located at a.: 0 - 030, 030-0.58, and 0.58 - 1.0, respectively. The critical moisture content of durian and soursop fruit powder, i.e. M.-BET, Mp, M., and ni; were decreased with increasing temperature. ,
Pengujian Biologis Makanan Bayi dengan Bahan Pokok Sagu dan Tepung Tempe Terhadap Pertambahan Berat Badan Tikus Putih (Rattus norvegicus) Titiek F. Djaafar; Agnes Murdiati; Indyah S. Utami
agriTECH Vol 15, No 4 (1995)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2989.564 KB) | DOI: 10.22146/agritech.19298

Abstract

A formulation of infant food made from mixture of sago Strach, tempeh flour, milk powder and corn oil gave a normal body weight of the growth of rates at normal physical conditions relating to the activities, hairs skin, eye colour and tail colour. The total feed intake individual macronutrient of the ingredients increased the body weight, which fitted the multiple regression equation: Y =-38,57 + 0,37 x1 + 0,75 x2 - 4,08 x3, - 2,60 x4+ 1,71 x5. By using this equation, a certain body weight might be reached by manipulating the X variables. The increase In body weight was significantly dependent on the quantity and quality of protein intake.
Beberapa Sifat Biskuit dari Campuran Tepung Beras Kaya Protein dan Tepung Kacang Hijau Untuk Makanan Tambahan Bayi Usia Di Bawah Dua Tahun E.Y. Purwani; B.A.S. Santosa; K.D. Meihira; D.S. Damardjati
agriTECH Vol 16, No 2 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1756.552 KB) | DOI: 10.22146/agritech.19301

Abstract

The objectives of this study were: (1) to evaluate some characteristics of biscuit made from high protein rice flour and mungbean flour mixture and (2) to evaluate the calori and protein consumption of the biscuit as suplement food among young children under two years old. Amylolitic enzyme was used to hydrolize the gelatinized starch in the rice flour into water soluble maltose and dextrin. Filtration and drying were done to separate the unhydrolized solid. The solid would contain higher protein, which consequently called High Protein Rice Flour (HPRF). The HPRF was mixed with mungbean flour at ratio of 6:4, 7:3 and 8:2, respectively. The mixed flour was then processed into biscuit.Result indicated that the biscuit contained 1.49-to-1.57% of ash, 9.37-to-9.88 of fat and 9.31-to-9.96 of protein, respectively. Water absorption capacity, oil absorbtion capacity and bulk density value were 1.71-to-1.81 g/g, 1.68-to-1.79 g/g and 0.48-to0.50 g/m1 respectively. Mixing HPRF and mungbean flour at ratio of 6:4 resulted in a superior quality, therefore, this product was then Oven to the young children. The biscuit contributed 17-to-23% of calori and 15-to-20% of protein for young children. It was alsc observed that biscuit made of HPRF and mungbean flour mixture was potential for contributing calori and protein requirement, especially for low income group.
Physical and Functional Properties of Roasted Tamarind (Tamarindus indica L.) Kernel Powder Sudarmanto S.
agriTECH Vol 16, No 2 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1399.449 KB) | DOI: 10.22146/agritech.19302

Abstract

The objective of this experiment was to evaluate physical and functional properties of the roasted tamarind kernel powder (RTKP), compared to unroasted kernel powder (UTKP). Kernels were roasted at 150 - 160°C for 20 - 25 minutes, dehulled and ground to pass 48 mesh seive. Series of RTKP and UTKP were suspended in 80°C hot water, and their viscosities were measured at 30°C. Several TKP-sugar-water gels were prepared at pH = 3.0, and the gel strength was measured undi rectly by calculating the percentage of gel deformation. The results showed that there were no difference between the viscosities and gel strengths of RTKP and UTKP. Both RTKP and UTKP had good thickening power beginning from 1.5% (w/v) powder content. A strong TKP-sugar-water gel having defo rmation less than 15%, could be prepared using either RTKP or UTKP (1.75 - 2.5% w/w) and sugar (60%) at pH 3.
Kesesuaian Hubungan Antara Jenis Pompa, Sumber Air, dan Tanaman yang Dialiri Abi Prabowo; Bambang Prastowo; I.U. Firmansyah; R.H. Anasiru
agriTECH Vol 16, No 2 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2968.985 KB) | DOI: 10.22146/agritech.19303

Abstract

The research was conducted at Belawa, Wajo, South Sulawesi during dry season 011994/1995. Furrow irrigation system was used on the research. Axial type pumps were used to lilt water from creek at depths of 2 m, whereas centrifugal type pumps lifted water from the shallow well groundwater at depths of 15 m. Both type of pumps were used to irrigate soybean and maize crops with the total area for each plot of 500 m2. Maize and soybean were irrigated using furrow. Axial pump diameters and engine powers during the research were the following: 4" (6 HP), 6" (8 HP), and 8" (10 HP) respectively; while 2" (4 HP), 3" (5 HP), 4" (10 HP) for centrifugal pump. Objective of the research was to optimize benefit income from pump operations based on type of pump, irrigation type, source of water, land preparation, type of crop (s), irrigation efficiency, and yield. Results of the research shows that optimum performance among the centrifugal pump was achieved by pump diameter of 4" with optimum discharge 11.8 1/s, furrow length of 110 m, and cost of water Rp. 85.555, /season. Centrifugal pump type is suitable for soybean crop irrigation. Optimum benefit for axial type pump was obtained by PS-1 with the discharge of 35 Vs, length of furrow 180, cost of water Rp. 40.650,-/season, and suitable for maize irrigation
Model Hidrologi Produksi Air Bulanan Bagian I : Kalibrasi dan Analisis Kepekaan Lukman Hidayat; Putu Sudira; Sahid Susanto
agriTECH Vol 16, No 2 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2415.252 KB) | DOI: 10.22146/agritech.19305

Abstract

In a hydrologic model, sensitivity analysis is essential in order to determine the importance of parameters on model outputs, and to expIore more completely the validity of the model. The study focused on calibrating and the sensitivity analysis of hydrologic model parameters. A monthly water yield model of rainfall-runoff relationship has been created in order to simulate runoff volumes. It was controlled by four parameters, those are: fo (infiltration capacity, mm/hr), Mc(the moisture-holding capacity of the lower zone, mm), Sm (maximum possible seepage rate, mm/day), and a (a constant defining the portion of seepage that appears as runoff). An automatic parameter optimization routine was presented. Eleven small watersheds (less than 1000 square km) in Central Java were used for calibration. The results of sensitivity analysis showed that the increasing value of Fo and Mo will be followed by the decreasing of model output (water yield). In contrast, the increasing value of Sm and a will be followed by the increasing of model output Fo more sensitive than Mc, Sm, and a.Based on graphical and statistical criteria, the monthly water yield can be simulated well by the model.
Meta-Analysis of the Distribution of Daidzein, Genistein, Glycitein, and Their Glucosidic Conjugates In Soy Foods Sri Raharjo
agriTECH Vol 16, No 2 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2477.649 KB) | DOI: 10.22146/agritech.19306

Abstract

Isoflavon dalam produk kedelai diduga memiliki peran penting dalam menurunkan kadar kolesterol darah dan mencegah pertumbuhan sel kanker. Namun seberapa banyak isoflavon dalam produk kedelai harus dikonsumsi per hari untuk mendapatkan dampak positif yang diinginkan masih belum banyak diketahui konsumen. Oleh karena itu makalah ini bertujuan menganalisa perubaban (meta-analisa) kadar isoflavon dan distribusi aglikon serta konjugatnya dalam berbagai pangan dari kedelai. Meta analisa ini didasarkan pada delapan publikasi ilmiah yang melaporkan kandungan isoflavon total, aglikon (daidzein, genistein dan glycitein), dan konjugatnya (daidzin, genlstin, glycitin, konjugat glukosida bergugus asetil maupun bergugus malonil) yang dinyatakan dalam berat.bahan kering. Kadar isoflavon total dalam biji kedelai berldsar 0,47 s/d 4,22 mg/g berat bahan kering dengan nilai rerata 2,13 - 0,88 mg/g (n = 34). Varietas, lokasi penanaman dan kondisi lingkungan sangat berpengaruh terhadap kadar isoflavon total dalam biji kedelai. Sebagian besar (80 s/d 97%) isoflavon dalam produk kedelai non-fermentasi berada dalam bentuk konjugat, sedangkan hanya sebagian kecil berada dalam bentuk aglikon. Sedangkan dalam produk kedelai hasil fermentasi proporsi isoflavon aglikon mengalami peningkatan dari 2,5% menjadi sekitar 60%. Pada umumnya kadar isoflavon dalam produk dari kedelai cenderung lebih rendah atau sama dengan yang terdapat dalam biji kedelai, tergantung pada cara pengolahan, dan pangan yang ditambahkan.

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