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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
 88   89   90   91   92 
Penetrasi Natrium Bisulfit dan Kalium Sorbat Ke Dalam Nanas Selama Perendaman dan Pengaruhnya Terhadap Produk Nanas Tyas Utami; Sri Anggrahini; Eni Harmayani; Sri Raharjo; Riri Iramani
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2387.149 KB) | DOI: 10.22146/agritech.19307

Abstract

Preservation process of pineapple was carried out through combination of blanching, reduction of pH, addition of sugar and chemical preservatives and vacuum packaging. The effectivity of chemical preservatives used was influenced by their penetration into pineapple. The aims of this study were to investigate penetration effectivity of sodium bisulphite into pineapple in the presence of potassium sorbate and their influence to the product during storage. Prepared pineapples were soaked in solution (pH 3,0) containing of 40% w/v sucrose, with various concentrations of sodium bisulphite (100-500 ppm) and potassium sorbate (0-1500 ppm) for 24 hours. The products were packed in vacuum plastic and stored in room temperature. The result showed that penetration of sodium bisulphite into pineapple was greatly influenced by potassium sorbate concentration. On the other hand, penetration of potassium sorbate into pineapple was not significantly affected by sodium bisulphite concentration. Combination of sodium bisulphite (100-500 ppm) and potassium sorbate (0 and 500 ppm) could not prevent spoilage, as indicated by the swelling of vacuum plastic container. The use of 1000 ppm and 1500 ppm potassium sorbate produced no swollen package during two weeks storage. Concentration of vitamin C in the products treated with 1000-ppm potassium sorbate and sodium bisulphite (100-500 ppm) decreased during the two weeks storage. Treatment with 400 ppm and 500 ppm sodium bisulphite and 1000 ppm potassium sorbate could prevent browning reaction during two weeks storage.
Identifikasi Bahaya Kontaminasi Staphylococcus aureus dan Titik Kendali Kritis Pada Pengolahan Produk Daging Ayam dalam Usaha Jasa Boga Eni Harmayani; Eko Santoso; Tyas Utami; Sri Raharjo
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2781.589 KB) | DOI: 10.22146/agritech.19309

Abstract

The increasing demand of ready-to-eat food in big cities has led to the increasing number of food catering businesses. Ready to-eat foods prepared by food caterers have frequently been implicated as vehicles in outbreaks of foodborne diseases and their practices are potential vehicles of foodborne illness. Staphylococcus aureus is a foodborne pathogen which is of major concern for its ability to grow and produce heat resistance enterotoxin in variety of foods. Risks of eating ready-to-eat food, can be evaluated by the hazard analysis and critical control point (HACCP) approach. The objective of the study was to identify the hazard and critical control points relating to the production of several chicken meat products by food catering, especially from S. aureus contamination. Production of chicken satay, chicken meatball, and grilled chicken were evaluated in this study. The result indicated that raw chicken meats had total S. aureus of 10$-106 CFUIg and total bacterial count of 107 CFUIg. During processing the number of S. aureus varied from 103 to 106 CFU/g according to the processing procedures. The number of total S. aureus of the finished products were < 102-103 CFU/g. During serving the products contained total bacterial count of 105 CFU/g and total S. aureus of 103-106 CFUIg. The D values of S. aureus at 45.60, and 65.5°C were 200,6.49, and 3.26 minutes, respectively. Evaluation on the processing procedures indicated that heating was the most important step in reducing bacterial population. The critical control points of these three products were refrigerating, cooking, distributing and serving.
Agriculture and Irrigation System Development in Java During The Cultivation System Muhjidin Mawardi
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3275.065 KB) | DOI: 10.22146/agritech.19310

Abstract

Pengaruh pelaksanaan Tanam Palma terhadap perkembangan sistern irigasi dan pertanian di Jawa, merupakan pokok bahasan tulisan ini. Bahan-bahan untuk analisis dalam tulisan ini diperoleh melalui penelusuran pustaka serta laporan-laporan yang tersedia. Hasil analisis menunjukkan bahwa pelaksanaan Tanam Paksa telah secara nyata merubah pola pergiliran tanaman serta produksi tanaman pangan di lahan sawah beririgasi. Perubahan ini sebagai akibat daRI terlalu lamanya lahan sawah dikuasai oleh pabrik gula untuk tanaman tebu, prioritas pembagian air untuk tebu dan pabrik gula serta pengerahan tenaga kerja petani yang berlebihan untuk kegiatan-kegiatan yang berkaitan dengan produksi gula. Disamping itu, pada satu sisi, Tanam Paksa telah mendorong berkembangnya sistem irigasi modern di Jawa yang mempunyai ciri-ciri sistem keteknikan dan manajemen yang berbeda dengan sistem irigasi tradisional. Akan tetapi pada sisi lain, semakin menghilangkan hak dan keterlibatan petani dalam kegiatan-kegiatan operasional sistem irigasi modern
Model Hidrologi Produksi Air Bulanan Bagian II : Analisis Korelasi Antara Parameter Model dan Karakteristik DAS Lukman Hidayat; Putu Sudira; Sahid Susanto
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (978.468 KB) | DOI: 10.22146/agritech.19311

Abstract

An automatic parameter optimization routine was presented. Eleven small watersheds (less than 1000 square km) in Central Java were used for calibration. A method for estimating four parameters water yield model was obtained Equations for predicting the parameters were developed on the correlation analysis between model parameters and measurable watershed characteristics.
Tuntutan Konsumen Dalam Negeri Terhadap Mutu Produk Pangan Anton Lukmanto
agriTECH Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2200.745 KB) | DOI: 10.22146/agritech.19315

Abstract

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Some Characteristics of Cross-Linked Hidroxypropyl Sago Starch Haryadi Haryadi; Kapti Rahayu Kuswanto
agriTECH Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1564.12 KB) | DOI: 10.22146/agritech.19316

Abstract

Sago starch was laboratory hydroxypropylated using 1% propylene oxide in alkaline condition, then cross-linked using 9.000 - 0.025 % phosphorus oxychloride. The dual modified starches with level of cross-linking ranging from 0.0000 to 0.0186 were characterized for amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a-amylase. The cross-linking procedure applied to dual modification nearly unchanged the pasting temperature, i. e. at 62.5°C. Cross-linked, hydroxypropyl starches with DS more than 0.0150 had similar amylographic properties which showed high heat and shear stability of the paste. Cross-linking resulted in decrease in the swelling power and the in vitro digestibility of the starch. Hydroxypropylationprior to subsequent modification facilitate the cross-linking with a consequence of lower pasting temperature, higher maximum viscosity, higher swelling power, and lower digestibility.
Aktivitas Antibakteri Asap Cair yang Diproduksi Dari Bermacam-Macam Limbah Pertanian Purnama Darmadji
agriTECH Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1473.329 KB) | DOI: 10.22146/agritech.19317

Abstract

Liquid smokes were produced from several dry agricultural wastes by pyrolysis at 400°C followed by condensation. The condensates were subjected to investigation of antimicrobial activity against some spoilage and pathogenic bacterias normally occuring on meat. The liquid smokes contained phenol and carbonyl ranging from 2.11 - 3.50% and 9.3 -17.8%, respectively, and had pH values ranging from 2.8 - 3.1. The antimicrobial activities were high against Staphylococcus aureus, Bacillus subtilis, Escherichia cold, Pseudomonas fluorescens and naturally occuring meat flora.
Optimasi Model Persediaan Bahan Baku (Raw Material Inventory Model) Pada Industri Kecil Kelompok Pangan Produk Unggulan di Daerah Istimewa Yogyakarta Makhmudin Ainuri; Adi Djoko Guritno
agriTECH Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2641.301 KB) | DOI: 10.22146/agritech.19318

Abstract

Problems on raw material inventory in food sector small scale industry have been of classical and yet no solution is achived. Specific characteristics found out, such as seasonal, perishasble, and post harvest losses have a significant influence on set up, distribution and warehousing cost. Consequence price fluctuation was observed. Excessive storage capacity means ineffective capital usage, contrarily, too low storage capacity can strike productive line lead to customer unsatisfaction. Optimum model approach on inventory has been taken using constant consideration on several storage and production planning characteristics. Optimum inventory model was developed through direct field observation on individual characteristic of raw materials and its fullfliness characteristic and their link to production planning. QS Software was used to solve EOQ analysis. The object research consist of 4 kinds of small scale industries, that are : emping melinjo (Gnetum g nem on), geplak, tofu (traditional food of soybean material) anda bakery small industries. The result shown that the inventory model of small scale industries Is affected by production rate. Case on emping melinjo industries, the inventory model consist of: (i) inventory model based on lead time greater than zero (ii) in ven tory model based on tolerance of raw material-shortage and (iii) inventory model based on constant production rate (replenishment model). Using the inventory model optimized in this research, raw material distribution controlled by government can be improved. Analysis show that the reorder point and order interval can be reduced (in cased of sugar and flour raw material). Fluctuation pricing of raw material provoque augmentation of total cost and order interval (in case of coconut raw material).
Peran Enzim Protease Endogenus dalam Proses Pelunakan Daging Selama Post Mortem Sri Raharjo
agriTECH Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3088.457 KB) | DOI: 10.22146/agritech.19319

Abstract

Proteolysis of myofibrill ar proteins is responsible for structural degradation in skeletal muscle leading to meat tenderization. Among endogenous proteases involved in post mortem proteolysis, only calpains (calcium-dependent proteolytic systems) have been proven of having a predominant role in post mortem tenderization. Ca 1p ai n.s consist of µ.-calpain (proteinase requiring 5-701.1M Ca2+ for activity), m-calpain (proteinase requiring 100 - 2000 /.i.M ca'* for activity), calpastatin (a specific inhibitor to calpains and it also requires Cat` to bind to the proteinases). Although calpastatin is a well known inhibitor for calpains activity, present knowledge on the regulation of calpain activity is by no means complete. However, there is no doubt that there are factors other than proteolysis such as elevated ionic strength and presence of connective tissues that will certainly affect meat tenderness.
Transformasi Fragmen DNA Salmonella Ke Dalam Sel E. coli DH5-α E.S. Rahayu; A. Pertiwiningrum; R. Indrati; S. Raharjo; S. Rahayu; S. Margino
agriTECH Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2057.365 KB) | DOI: 10.22146/agritech.19320

Abstract

Genomic DNA from Salmonella typhimarium ATCC 14028, cultured in a Luria broth for 24 hr at 37°C, was isolated from the cells using EDTA as a chelating agent and SDS as a detergent and lysing agent. The amount of genomic DNA was then digested with each of three restriction endonucleases, i.e., EcoRI, HindlII, and BamHI for 4 hr at 37°C. A plasmid (pUC19) was used as a vector. Prior to use, the pUC19 plasmid was split with one of the three restriction enzymes and dephosphorylated using a bacterial alkaline phosphatase. The genomic DNA was then ligated to the corresponding prediggested plasmid using a ligase at 15°C over night. Transformation of the DNA recombinant into E.coli DH5-a was successfully carried out using a heat shock method as indicated by gel electrophoresis

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