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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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Potensi Senyawa Bioaktif Mesocarp Buah Lontar (Borassus fl abeliffer L.) sebagai Sumber Antioksidan Alami Eny Idayati; Suparmo Suparmo; Purnama Darmadji
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to characterize the physical and chemical properties of borassus palm fruit mesocarp, to determine the best type of solvent to extract bioactive compounds by maceration method, and to evaluate the antioxidant properties of bioactive compounds using DPPH (1,1-difenil-2-pikrilhidrazil) method. Carotenoid was separated based on TLC (thin layer chromatography) method, which produced spots. To conﬁ rm the results, the spots were scanned using UV-vis spectrofotometry. The results showed that the water content of borassus fruit mesocarp was 77.31%, while total fat, ash content, and tannin were 0.11%, 1.43%, 0.08%, respectively. Total Carotenoid was 8324.6 µg/100g with β carotene content was 6217.48 microgram/100g. The best solvent used in extracting the bioactive compounds was ethanol and acetone with (1:1) ratio. The highest yield was 4.3% and bioactive compounds in palm fruit mesocarp extracts as antioxidants was about 87% as carried out by DPPH method, so it could become a potential antioxidant. TLC Identiﬁ cation produced two spots. One spot was identiﬁ ed as carotenoids from xanthophyll group and the other one was β-carotene.ABSTRAKPenelitian ini bertujuan untuk karakterisasi senyawa bioaktif dalam mesocarp buah lontar berdasarkan sifat ﬁsik dan kimia, mengetahui jenis pelarut terbaik untuk mengekstrak senyawa bioaktif dengan metode maserasi, serta mengevaluasi sifat antioksidan senyawa bioaktif mesocarp dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Dasar pemisahan karotenoid dengan metoda KLT (kromatograﬁ lapis tipis) pada ekstrak lalu dikuatkan dengan hasil scanning menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan bahwa mesocarp buah lontar mengandung kadar air 77,31%; total lemak 0,11%, kadar abu 1,43%; tanin 0,08%; total karotenoid 8324,6 µg/100g dengan kandungan senyawa karoten 6217,48 µg/100g. Perlakuan pelarut terbaik untuk proses ekstraksi senyawa bioaktif adalah etanol dan aseton dengan rasio (1:1). Hasil rendemen tertinggi yaitu 4,3% dan potensi senyawa bioaktif dalam ekstrak mesocarp buah lontar sebagai antioksidan dengan metode DPPH yaitu sekitar 87%, sehingga berpotensi sebagai salah satu senyawa antioksidan. Identiﬁ kasi dengan metode KLT yang menghasilkan 2 noda yaitu noda 1 diduga karotenoid dari golongan xantoﬁ l dan noda 2 yatu karoten.

Pengembangan Formula Minuman Olahraga Berbasis Tempe untuk Pemulihan Kerusakan Otot Mansur Jauhari; Ahmad Sulaeman; Hadi Riyadi; Ikeu Ekayanti
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purposes of this research were to study sports drink formulation based on tempe for muscle damage recovery and to evaluate the sensory acceptability. Randomized complete design was used in this study, with a single factor was water addition for dissolving the tempe powder, as follows: 500 ml, 600 ml and 700 ml. Each treatment contains protein 23 grams. The tempe powder contained water 5.39%, ash 1.22% dry basis, protein 45.55% dry basis, fat 33.9% dry basis, carbohydrate 13.94% dry basis, Ca 0.14% dry basis, Fe 0.018% dry basis, Na 0.004 % dry basis, Mg 0.06 % dry basis, Cl 0.04% dry basis and K 0.10% dry basis. Hedonic test results of tempe beverages showed that the addition of 600 ml water had the highest value on overall preference (5.42) compared to addition of 700 ml (5.37) and 500 ml (4.92) (p>0.05). Tempe beverages with the addition of 600 ml water had the highest overall acceptability with the value of 80%. Characteristics of these beverages per serving were: protein of 23g, carbohydrate of 48g, fat of 17.11g, energy of 438 kilo calorie, branched chain amino acids (BCAA) of 4161.6 mg, Ca of 72.92 mg, Fe of 9.46 mg, Mg of 33.12 mg, Na of 2.37 mg, Cl of 21.30 mg and K of 54 mg.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi minuman olahraga berbasis tempe untuk pemulihan kerusakan otot dengan kandungan gizi yang tepat dan dapat diterima secara sensori. Penelitian ini menggunakan rancangan acak lengkap dengan faktor tunggal yaitu jumlah penambahan air untuk melarutkan tepung tempe yang terdiri dari tiga tingkatan yaitu 500 ml, 600 ml dan 700 ml, dengan masing-masing perlakuan mengandung 23 gram protein. Tepung tempe yang digunakan mengandung kadar air 5,39%, abu 1,22 % berat kering, protein 45,55% berat kering, lemak 33,9% berat kering, karbohidrat 13,94 % berat kering, kalsium 0,14% berat kering, besi 0,018% berat kering, natrium 0,004% berat kering, magnesium 0,06% berat kering, klorida 0,04% berat kering dan kalium 0,10% berat kering. Hasil uji hedonik minuman tempe menunjukkan bahwa penambahan air 600 ml cenderung mempunyai nilai kesukaan secara keseluruhan yang paling tinggi (5,42) dibandingkan dengan penambahan air 700 ml (5,37) dan 500 ml (nilai 4,92) (P>0,05). Minuman tempe dengan penggunaan air 600 ml mempunyai penerimaan secara keseluruhan yang tertinggi dengan nilai 80%. Minuman tersebut mempunyai karakteristik per sajian sebagai berikut kandungan protein 23 gram, karbohidrat 48 gram, lemak 17,11 gram, energi 438 kkal, branched chain amino acids (BCAA) 4161,6 mg, Ca 72,92 mg, Fe 9,46 mg, Mg 33,12 mg, Na 2,37 mg dan Cl 21,30 mg, dan K 54 mg.

Karakteristik Fermentatif Medium deMann Rogosa Sharpe (MRS) Antosianin Beras Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pediococcus pentosaceus N11.16 Nanik Suhartatik; Merkuria Karyantina; Muhammad Nur Cahyanto; Sri Raharjo; Endang Sutriswati Rahayu
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anthocyanin was a bioactive compound which has an anti-inﬂ ammatory effect, anticancer, antimutagen, antioxidant, anticholesterol, and also acts as therapheutic agent for artherioschlerosis. Initial step for anthocyanin metabolism was hydrolyzed to anthocyanidin (aglikon) by β-D-glucosidase. Pediococcus pentosaceus N11.16 is known to be one of bacteria which has a capability to hydrolyze black glutinous rice anthocyanin extract. The aims of this research were to study the fermentative characteristics of MRS containing black glutinous rice anthocyanin medium (MRSm+Anthocyanin) using lactic acid bacteria P. pentosaceus N11.16. The results showed that P. pentosaceus N11.16 could grew well in this medium. Total acid producing bacteria increased untill 2 log cycle with antioxidant activity (%RSA) 75% and the Fe 3+ ion reducing capacity 36.75%. Phenolic compound in the MRSm+ anthocyanin was 584.05 mg asam galat/100 mL after being fermented for 16 hours. Phenolic compound in MRSm+anthocyanin medium were higher than MRSm or control medium (MRS). Beta glucosidase activities of the bacterial cell tend to be higher in the MRS anthocyanin medium than MRS without sugar and control medium.ABSTRAKLangkah awal dalam metabolisme antosianin, komponen bioaktif utama yang terdapat dalam beras ketan hitam, adalah hidrolisis menjadi antosianidin (aglikon) dengan memanfaatkan enzim β,D-glukosidase. Pediococcus pentosaceus N11.16 merupakan salah satu bakteri yang telah diisolasi dan teruji kemampuannya untuk menghidrolisis antosianin beras ketan hitam. Penelitian ini bertujuan untuk mempelajari karakteristik fermentatif medium fermentasi yang mengandung antosianin beras ketan hitam menggunakan bakteri asam laktat P. pentosaceus N11.16. Penelitian dilakukan dengan cara menguji kemampuan tumbuh isolat dalam medium MRS yang dimodiﬁ kasi (MRSm) dengan penambahan antosianin beras ketan hitam. Hasil menunjukkan bahwa bakteri P. pentosaceus N11.16 mampu tumbuh dengan baik dalam medium MRS yang mengandung antosianin beras ketan hitam. Kenaikan mencapai 2 log cycle dengan aktivitas antioksidan (%RSA) mencapai 75% dan kemampuan menangkap logam mencapai 36,75%. Total fenol medium MRSm+antosianin mencapai 584,05 mg asam galat/100 mL medium setelah 16 jam fermentasi. Total fenol medium MRSm+antosianin cenderung lebih tinggi daripada MRSm atau kontrol (MRS). Aktivitas enzim β glukosidase sel bakteri cenderung lebih tinggi pada medium MRSm+antosianin daripada MRSm atau kontrol (MRS).

Penambahan Asam Asetat dan Fumarat untuk Mempertahankan Kualitas Pikel Ubi Jalar Kuning Pasca Fermentasi Neti Yuliana; Siti Nurdjanah; Maya Sari
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this investigation was to determine the ability of fumaric acid, acetic acid and their combinations, as organic acid preservatives to maintain the quality of fermented sweet potatoes pickle during 6 weeks of storage at room temperature, as well as to compare with sodium benzoate. Acetic acid (1, 1.5 and 2%), fumaric acid (0.1, 0.15 and 0.2%), and their combinations, were used as treatments in this investigation. As controls, sodium benzoate and without preservatives additions were also conducted. The best treatment for maintaining the quality of fermented yellow sweet potatoes pickle was combination of acetic acid 1% and fumaric acid 0.2%,which has a total mold, yeast, non lactic acid bacteria and lactic acid bacteria, each <30 colonies/ml, total acid 1.34%, pH 3.18 and the total soluble solids 2.07 brix. The pickle was described as somewhat pale orange color and acidic aroma with the acceptance rates 87%. In term of sensory acceptabilitty, however, fumaric acids treatment was better than either single acetic acid or combination of acetic-fumaric acids. The results indicated that acetic, fumaric acid and their combination treatments were able to keep the sweet potatoes pickle quality, therefore, these preservative could serve as an alternative substitution for the use of sodium benzoate.ABSTRAKTujuan penelitian ini adalah untuk mengetahui dan membandingkan kemampuan asam fumarat, asam asetat dan kombinasinya sebagai pengawet untuk mempertahan kualitas pikel ubi jalar kuning pasca fermentasi yang disimpan pada suhu ruang selama 6 minggu; dan juga membandingkannya dengan pengawet asam benzoat. Perlakuan terdiri dari konsentrasi asam asetat 1; 1,5 dan 2%; konsentrasi asam fumarat 0,1; 0,15 dan 0,2%, dan kombinasi keduanya. Perlakuan dengan asam benzoat dan tanpa pengawet juga disiapkan sebagai kontrol. Perlakuan terbaik diperoleh dari kombinasai asam asetat 1% dan fumarat 0,2%, dengan karakteristik kualitas sebagai berikut: total kapang, khamir, bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat.

Pengaruh Suhu dan Lama Pemanasan Suspensi Pati serta Konsentrasi Butanol terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa dari Tapioka Pepita Haryanti; Retno Setyawati; Rumpoko Wicaksono
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In food processing, starch was modiﬁ ed in order to improve its properties. One of the modiﬁ ed starches is highamylose starch. This kind of starch is made by fractionation method in which its conditions, such as temperature and time of suspensions heating as well as butanol concentration, would affect the starch properties. This study was aimed to determine the effect of those conditions on the properties of high-amylose tapioca starch. The results showed that higher starch suspension temperature was associated with lower levels of amylose and starch paste clarity. In addition, it was also associated with higher solubility and swelling power. Furthermore, the experiments showed that the longer the heating time and the higher the concentration of butanol, leading to the lower the amylose content of starch. The highest amylose content of the starch was produced from the treatment combination of suspensions heating temperature and time of 70ºC and 40 minutes, respectively, with 10% of butanolconcentrations. Amylose content yielded from this treatment increased by 37.33 %.ABSTRAK Modiﬁkasi pati dilakukan untuk memperbaiki sifat pati ketika diaplikasikan dalam pengolahan pangan. Salah satu produk pati termodiﬁ kasi adalah pati tinggi amilosa yang dibuat dengan metode fraksinasi. Kondisi fraksinasi meliputi suhu dan lama pemanasan suspensi pati serta konsentrasi butanol akan mempengaruhi karakteristik pati yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pemanasan suspensi pati tapioka serta konsentrasi butanol terhadap karakteristik pati tinggi amilosa. Hasil penelitian menunjukkan semakin tinggi suhu pemanasan suspensi pati, mengakibatkan penurunan kadar amilosa dan kejernihan pasta pati namun meningkatkan kelarutan dan swelling power. Semakin lama waktu pemanasan suspensi pati dan semakin tinggi konsentrasi butanol menunjukkan kadar amilosa pada pati semakin menurun. Proses fraksinasi pati tapioka pada kombinasi perlakuan suhu pemanasan suspensi pati 70ºC, lama pemanasan suspensi pati 40 menit, dan konsentrasi butanol 10% menghasilkan pati dengan kadar amilosa tertinggi. Kadar amilosa meningkat sebesar 37,33%.

Isolasi dan Identifikasi Mikroflora Indigenous dalam Budu Yusra Yusra; Fauzan Azima; Novelina Novelina; Periadnadi Periadnadi
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Budu from is a fermented ﬁ sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine ﬁ sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microﬂ ora contained in budu. The material used in this study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identiﬁcation was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria colonies as morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).ABSTRAKBudu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikroﬂ ora indigenous yang terdapat pada budu. Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identiﬁ kasi yang dilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis).

Analisis Capacity Constrained Worker dengan Pendekatan Waktu Baku, Denyut Jantung dan Profile Of Mood States (Studi Kasus pada Industri Tempe “Muchlar”Kasihan Bantul) Maman Zuriwiatma; Mirwan Ushada; Guntarti Tatik Mulyati
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tempe ”Muchlar” is one the potential food indutry which all the job is pursued manually. The production process is based on the worker capacity. The main problem is the industry could not fulﬁ ll the production target of half-ﬁnished Tempe product of + 3.600 kg. The research objective is to identify Capacity Constrained Worker using standard time, heart rate, proﬁ le of mood states and recommending the improvement to increase the worker capacity. The measurement results were conﬁ rmed using analysis of working environment. The research results indicated that Capacity Constrained Worker of Tempe Industry was the worker of peeling. It was indicated by the standard time of 5,63 detik/kg that could not fulﬁ ll the production target of 3.600 kg in 5 work hours. The improvement was pursued by decreasing the room temperature of working station. The improvement could increase the standard time of 5 second/kg, fulﬁ lling the production target and increasing the income. Finally the improvement using Buffer Management could improve the Capacity Constrained Worker in Tempe Industry “Muchlar”.ABSTRAKTempe ”Muchlar” merupakan salah satu industri pangan yang semua pekerjaannya dilakukan manual sehingga proses produksinya sangat tergantung kapasitas dari pekerja. Permasalahan muncul karena target produksi tempe setengah jadi sebesar + 3.600 kg tidak tercapai. Penelitian ini bertujuan untuk mengidentiﬁkasi Capacity Constrained Worker yang terjadi menggunakan pendekatan waktu baku, denyut jantung, proﬁle of mood states serta menentukan perbaikan yang tepat untuk dapat meningkatkan kapasitasnya. Hasil pengukuran terhadap pekerja dikonﬁ rmasi dengan analisis keadaan lingkungan kerja. Dari hasil penelitian dapat ditentukan bahwa pekerja yang menjadi Capacity Constrained Worker adalah pekerja stasiun pemisahan kulit. Hal ini dibuktikan dari waktu baku yang diperoleh sebesar 5,63 detik/kg yang membuat target produksi sebesar 3.600 kg dalam 5 jam tidak tercapai. Dengan perbaikan yang dilakukan yaitu menurunkan suhu ruangan dari tinggi ke normal waktu baku pekerja dapat meningkat menjadi 5 detik/kg dan target produksi dapat tercapai serta meningkatkan pendapatan. Perbaikan dengan menerapkan buffer management dapat mengurangi stasiun kerja yang menjadi constraint.

Model Kinetika Degradasi Capsaicin Cabai Merah Giling pada Berbagai Kondisi Suhu Penyimpanan Dharia Renate; Filli Pratama; Kiki Yuliati; Gatot Priyanto
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks). Parameters analyzed were capsaicin content using HPLC method, pH, and particle size. The data was analyzed using linier regression and Arrhenius equation The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size. The longer storage time the lower capsaicin content. The capsaicin content of red chilli paste stored at 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks. Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from 916.8029 μg/g to 683.8097 μg/g. Degradation rate of capsaicin followed the ﬁrst order reaction. Arrhenius equation for capsaicin was Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol. Shelf life determination of capsaicin followed kinetic reaction equation of the ﬁ rst order i.e t = ln(Ao-At)/k. The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10 minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel. Data disajikan dengan graﬁ k persamaan regresi linier dan persamaan Arrhenius. Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signiﬁ kan. Semakin lama penyimpanan maka kandungan capsaicin semakin menurun. Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g. Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g. Laju degradasi capsaicin mengikuti orde satu. Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasi sebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu.

Penilaian Kinerja Pengelolaan Daerah Aliran Sungai Berbasis Model Hidrologi Elementer Kasus: Daerah Tangkapan Air Waduk Mrica Lukman Hidayat; Sahid Susanto; Putu Sudira; Rachmad Jayadi
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Land conversionfromforest tocultivation ofvegetablecropsthat did notfollow the rules ofconservation practices, increased therate ofsedimententeringthe reservoirof Mrica. The reservoir which have been operated since 1989, will be full of sediment in 2021. Complexity of managing watershed areas still require an innovative approach to improve the hydrological situation, particularly to conserve water resources. The phenomenon of land use change and performance impacts caused, an event in nature that are necessary to determine the action that needs to be done in the future. Hydrologica lmodels is an extrapolation tool that can help understanding the phenomenon. This study aims at optimizing the performance-related watershed management, using a quantitative approach based on elementery hydrological models. This paper, using the method of literature review, was focused on revealing conception, as the approach in achieving the goal. The conception ofthe study wasthe assembly-serialsequence of hydrological models and watershed management-related quantitative assessment performance. The concept of the assembly will apply the role of hydrological models as a basis for quantitative assessment of performance-related watershed. The results of assembly, will provide an overview of the role of hydrological models, to produce information relating to the performance of output-based watershed management. Information obtained from such a role can be used as an alternative input in policy of water resources management and the basis for the development of speciﬁ c hydrological models for Mrica reservoirs.ABSTRAK Alih fungsi lahan dari hutan menjadi lahan budidaya tanaman sayuran yang belum sepenuhnya mengikuti kaidah konservasi semakin menambah laju sedimentasi yang masuk ke waduk Mrica. Waduk yang mulai beroperasi tahun 1989, akan dipenuhi sedimenpada tahun 2021. Kompleksitas pengelolaan kawasan DAS masih membutuhkan suatu inovasi pendekatan hidrologi untuk memperbaiki situasi,terutama untuk melestarikan sumberdaya air. Fenomena perubahan dan alih fungsi lahan dan dampak kinerja yang ditimbulkan, merupakan kejadian di alam yang perlu dipahami untuk menentukan tindakan yang perlu dilakukan di waktu yang akan datang. Model hidrologi dipandang sebagai alat ekstrapolasi yang dapat membantu memahami fenomena tersebut. Penelitian ini bertujuan untuk mengoptimalkan pengelolaan DAS, menggunakan pendekatan kuantitatif berbasis model hidrologi elementer. Tulisan ini, menggunakan metode kajian pustaka,difokuskan untuk mengungkapkan konsepsi penelitian,sebagai metode pendekatan dalam mencapai tujuan. Konsepsi penelitian yang dimaksud yaitu perakitan-rangkaian serial model hidrologi dan penilaian kuantitatif pengelolaan DAS terkait kinerjanya. Dalam konsep perakitan tersebut akan diaplikasikan model hidrologi sebagai basis penilaian kuantitatif kinerja DAS. Hasil perakitan akan memberikan gambaran peran model hidrologi dalam menghasilkan informasi yang berkaitan dengan kinerja pengelolaan DAS berbasis output. Informasi tersebut dapat digunakan sebagai alternatif masukan dalam kebijakan pengelolaan DAS-Sumberdaya air dan menjadi dasar pengembangan model hidrologi spesiﬁ k daerah tangkapan air waduk Mrica.

The Clay Content Effect on The Formation of Shallow Mole Drainage and The Rate of Lowering Soil Moisture Content Siti Suharyatun; Bambang Purwantana; Abdul Rozaq; Muhjidin Mawardi
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Installing shallow mole drainage in the soil is inﬂ uenced by various factors, namely; the physical properties of soil and tools which are used. One of the physical properties of soil that inﬂ uences the formation of the mole drainage is the clay content of soil. This study aimed to explore the condition of the mole drainage formed in paddy soil with different clay contents. The study was conducted in a laboratory scale using a soil bin, a model of mole plough, and soil which was kept homogeneous in the boxes. The experiment was conducted at the Laboratory for Energy and Agricultural Engineering, Agricultural Engineering Department, Universitas Gadjah Mada, Yogyakarta. Mole drainage was installed in 3 paddy soils with different clay content, namely; 13.12% (soil A; loam soil), 41.17% (soil B; clay soil) and 53.36% (soil C; clay soil). The study was conducted by analyzing the geometry of the mole drainage and observing the soil deformation which occurred due to the formation of the mole drainage. The study showed that perfect mole drainages were installed in all of those three types of soil. The mole drainages were quite good and stable with little cracks. Based on the soil crack and ﬁ ssuring of soil, the largest soil deformation has occurred in soil with the highest clay content and the smallest one in soil with the lowest clay content. The characteristics of those three installed mole drainages were almost the same, but they had different effect on the rate of lowering soil moisture content. Here, the mole drainage installed in loam soil is different from which of installed in clay soil. The mole drainage installed in the loam soil did not inﬂ uence the rate of lowering soil moisture content. Contrary, the mole drainage installed in clay soil has effected to increase the rate of lowering soil moisture content.

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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