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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

89 90 91 92 93

Perubahan Kimia dan Sensoris Buah Salak Pondoh Selama Penyimpanan dalam Termodifikasi Suhardi Suhardi; Tranggono Tranggono; Umar Santosa
agriTECH Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Salak pondoh (Salacca edulis RENW cultivar Pondoh) is an exotic fruit of Indonesia which is prospective as an export commodity. However, the problem is that the fruit has a short shelf life. The purpose of the investigation was to prolong the shelf life of the produce by storing them in a modified atmosphere (MA). The composition of MA was 02, 1-3% ; CO2, 0-6% and N2, 91-99% ; the storage temperature was 25°C. The results suggested that the best composition of MA was 02, 3% ; CO2, 6%, and N2, 91%. The optimum temperature for the storage was 25°C. After storage for 42 days at gives condition the fruit was still edible and in a good appearance. At contrast, the control samples deteriorated before 14 days storage.

Peningkatan Produktivitas Tanah Marjinal dengan Teknologi Pengolahan Tanah Dalam (Deep tillage) Harsono Harsono
agriTECH Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study was carried out to increase the productivity of marginal soil by deep tillage method. The study was located in Mangunan, Giriredjo, Bantul, during the period of August to December 1995. Randomized Completely Block Design was employed with three replications and treatments. The treatments are : no plowing (A), soil plowing at the depth of 10 cm (B) and soil plowing at the depth of 50 cm (C). Result of the study revealed that the highest yield of Zea mays was found on the no plowed marginal soil. Those are 29,67 kw/ha for the plowed soil at the depth of 50 cm and 7,48 kw/ha for the no plowed marginal soil, respectively. Significant different of yield/ha was suspected due to more stable water supply from root zone (as indicated by higher water retention and total porosity), the lower soil penetration and soil bulk density of the plowed soil at the depth of 50 cm than at the no plowed soil. As a result a better growth yield of the plowed marginal soil at the depth of 50 cm than at no plowed marginal soil.

Perbaikan Teknik Pengemasan Buah-Buahan Segar Untuk Mengurangi Tingkat Kerusakan Mekanis, Studi Kasus di Propinsi Jawa Tengah Kuncoro Harto Widodo; Suyitno Suyitno; Adi Djoko Guritno
agriTECH Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mechanical damages of fresh fruits may happen in traditional packaging methods. The aim of research is to find some alternatives methods to reduce the mechanical damage during transportation. The variable used in the study are vibration and drop test, and the study was implemented for avocados. mangoes, bananas, and papayas. Using equivalent bruise index percentage, it is known that the packaging models suggested are capable to reduce the mechanical damages (% EBI) from 15,01%-22,33% through 1,57%-9,17%. The result obtained give alternatives for each commodity. The best packaging model for mangoes is the corrugated cartoon, followed by the wooden box V type, the plastic basket and traditional packaging (bamboo basket). Where as for avocados. the best packaging model is the plastic basket, followed by the corrugated. On the other hand, the corrugated cartoon is the best for papayas, followed by the wooden box V type, the plastic basket and traditional packaging (partition). The final result of the result suggests that the wooden box V type is the best for all commodities. This packaging uses a linked hinge which is easier for returning distribution, and surely it needs only little of space on transportation vehicles.

Pengembangan Sistem Proses Retting Serat Kenaf (Hibiscus cannabinus L.) Menggunakan Kultur Mikrobial Pada Lingkungan Non-Aseptik Makhmudun Ainuri; Gumbira Said; Mohammad Romli; Sudjindro Sudjindro
agriTECH Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kenaf fibres is one of the primary fibre commodities in Indonesia. However, the national total production of the fibre meets only 20-30% of the national consumption. In addition, most of the fibre quality is still low, where, 15-20 % of the fibre grouped into quality A, 40-50 % quality B and the rest, is grouped into quality C. It is likely that the resting process in the chain of fibre production is the main source of its low quality. n order to reduce rettin time and improve the fibre quality obtained, various efforts have been done to improve the rating processes, including the use of integrated processes of microbiological, mechanical and semi mechanical processes. The addition 2.5 % of adaptive starter of Bacillus polymyxa BCC-27 into 'wiling process was unsignificant (p > 0.05). It is likely that the case was nullified by the addition of 0.005 % urea. The six and three hour per day circulation treatments could enhance the condition of resting processes; mainly pH and temperature, but still less than DO. Without circulation unsignificant (P > 0.005) toward the degradation of peclin, holocellulose, cellulose and lignin. The fibre produced by the sixth combination treatments, that are circulation treatments and 0.05 % urea by culture enrichment 2.5 % meets the standart quality A. End-point rating or top resting accured on the process period of after five day. The process is still under resting on the fifth day, but over 'wiling after the seventh day.

Beberapa Karakteristik Kerupuk Ikan yang Dibuat Dengan Variasi Rasio Ikan Nila:Tapioka dan Lama Perebusan Adonan Agus Pamudji Rahardjo; Haryadi Haryadi
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

'Keropok' crackers preparation was varied in the ratio of fish added to tapioca starch, and the length of dough-like mixture cooking. The fish used was in the form of ground red 'nila' fish (Orcochromis niloticus) meat. The ratios of fish to starch were 30:70, 40:60, 50:50, and 60:40. The ground fish and starch and other ingredients were mixed to get dough-like mixture which was then stuffed into a plastic bag having 5 cm diameter and 20 cm length. The stuffed rolls were then cooked in boiling water for 45, 60 and 75 min, cooled immediately, sliced, and dried. The crackers were analyzed for moisture, and charac-terized for thermal properties, acceptability, objective texture , degree of expansion, and hygroscopicity. The results indicated that higher ratio of fish to starch needed higher energy to melt. Higher ratio of fish to starch gave lower `keropok' cracker acceptability. Higher ratio and longer cooking time resulted in decrease in the degree of expansion during frying. However, any samples showed no difference in hygroscopicity. The crackers expanded well during frying when the initial moisture content ranged from 8,53 to 11,19%. Hardness of the acceptable fish crackers were 31,24 - 40,77 N. Based on the high acceptability, and economic reason relating to lower ratio of fish to tapioca starch and shorter cooking time, methods of preparation involving addition of fish to starch at ratio 30:70 and dough-like cooking for 60 min and at ratio 40 : 60 and cooking for 45 min were considered best.

Pengaruh Pengukusan Terhadap Kandungan Oryzanol dan Perubahan Sifat Kimia Minyak Bekatul Padi Unggul Selama Penyimpanan Y. Marsono
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rice brans of three superior rice cultivars (IR-64, PB-36 and Cisadane) were steamed at 100 °C for 15 min, extruded and dried in an oven at 40-50 °C then stored in plastic containers at the ambient temperature for three months. Changes in rice bran oil and the oryzanol contents as well as chemical properties oh the oil after steaming and storage were investigated. In all rice cultivars investigated steaming increased oil content of the rice bran. The process decreased free fatty acid and Iodine values, but increased the peroxide value of the oil extracted from rice brans. Te oryzanol content of rice oils were relatively constant. During three months storage at the ambient temperature, the oil were content decreased but the oryzanol tended to increase. Iodine value of the oil extracted from rice brans significantly decreased, peroxide value increased until the second month but then decreased in the last month. Free fatty acids gradually increased during the storage time.

Some Characteristics of Oil Palm and Sago Starch Acetates Haryadi Haryadi; Kapti Rahayu Kuswanto
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Pati kelapa sawit dan pati sagu diasetilasi dengan anhidrid asetat pada suhu 25°C dalam larutan alkali. Tingkat pemberian anhidrit asetat adalah 2,5 - 15,0 %, berdasar berat kering pati. Pati asetat yang diperoleh dicirikan mengenai tingkat substitusi (DS), perilaku pembentukan pasta, kemampuan penggelembungan, dan kedapat cernaannya menggunakan amilase pankreas babi. Hasilnya menunjukkan bahwa makin banyak tingkat pemberian anhidrid asetat menghasilkan pati dengan DS makin besar. Prosedur modifikasi yang dilakukan menghasilkan turunan pati dengan DS 0,007 - 0,095 untuk pati kelapa sawit, dan DS 0,041 - 0,056 untuk pati sagu. Asetilasi berakibat menurunkan suhu pembentukan pasta, meningkatkan kemampuan penggelembungan, dan menurunkan kedapatcernaannya secara in vitro. Pati kelapa sawit dan turunannya memiliki suhu pembentukan pasta yang lebih rendah dari pada pati sagu dan turunannya. Sifat-sifat pati kelapa sawit mirip dengan sifat-sifat pati sagu dalam beberapa hal.

Evaluasi Hasil, Akibat, dan Dampak Pelaksanaan Program Pengembangan Irigasi Desa : Studi Kasus Kabupaten Sleman Propinsi D.I. Yogyakarta Suprodjo Pusposutardjo; Wisnu Wardana
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Evaluation study on the result, effect and the impact of crash program on farmers managed irrigation system (FMIS) improvement was conducted in several irrigation schemes of Sleman District, Yogyakarta Special Territory. Indicators of the result, effect and the impact of improvement were determined based on the scope of dimensions of FMIS which theoreticaly covers autonomy, natural characteristics, and technology dimensions. Considering that management performance of irrigation system is a resultant attribute of structures and management performances, the fuzzy set theory was chosen to analyze the contribution of qualitative parameters of management element. These management elements related to the scope of autonomy and natural characteristic dimensions of FMIS. Result of study indicated that the result, effect and the impact of the FMIS improvement project was locally specifics, could not he generalized without taking into account the similarities of the local condition. Significant impact on agricultural improvement was not recorded because farmers in the sample study had been practicing an intensive farming. Moreover, the available water and land resources had fully utilized. The impact of FMIS improvement project on management capability of water user organization was also not significant because the betterment of irrigation structures as the element of system was relatively small.

Kinerja Alat Pencurah Sederhana Pada Sistem Irigasi Curah (Sprinkler Irrigation System) Saiful Rochdyanto; Sigit Supadmo Arif; Isti Susilawati
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The modification of fabricated sprinkler which is available in the market was done in order to solve several problems, such as : the performance is unsatisfied, the prize is relatively high, the construction is complicated, and the operation and maintenance is not too easy. The performance testing was carried out to six model of modification sprinklers, they were : Sl, S2, S3, S4, S5, and S6, and then compared with fabricated sprinkler (SP). Sprinklers were tested with several parameters, such as : water discharge, throw distance, water distribution pattern, water rate, and particle water diameter. Result of experiment showed that S5 gives the best performance. This model has upper arm length = 5.0 cm, lower arm length = 3.8 cm, nozzle angle in upper arm = 65Â°, nozzle angle in lower arm = 40°, the number of nozzle in each lower arm and top of arm is one. Comparing with fabricated sprinkler (SP), the prize of S5 model is relatively cheap. It is Rp. 5,575.00 for S5 and Rp. 17,500.00 for SP. Due to the construction is relatively simple and the product material is very easy to find in local market, so the model S5 can be introduced and developed to farmers in order to increase their agricultural production.

Peran Asam Fitat Sebagai Antioksidan Sri Raharjo
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In the past half-century we have been led to believe that phytic acid reduced the bioavailability of dietary minerals. Not surprisingly, therefore, phytic acid is considered as an anti-nutrient. Consequently, tremendous efforts have been devoted to reduce or eliminate its presence in foods. Results of various studies on phytate, however, also suggest that it may also have antioxidative properties. The unique structure of phytic acid suggests tremendous chelation potential for iron. Phytic acid is one of rare chelators which maintains the solubility of chelated iron and at the same time it makes the iron totally unreactive. Due to its ability to uniquely chelate iron it suppresses iron-catalyzed oxidative reactions and may serve as a potent antioxidant function. This antioxidative effect was found to be useful for protection against damage in biomaterials.

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Fiametta Ayu Purwandari

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+6285712601130

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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

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Abstract

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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