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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

90 91 92 93 94

Pengaturan Waktu dan Teknik Pemanenan Buah Mangga Arumanis Yuniarti Yuniarti; Suhardjo Suhardjo
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study was conducted to determine the most suitable time and technique of harvesting to give sap free mango. The experiment was designed in a factorial randomized block with the first factor was time of harvesting (at 6.00, 8.00, 10.00, 12.00, 14.00 and 16.00 o' clock), while the second factor was technique of harvesting (cutting fruit stalk at the stalk-end, cutting fruit stalk using bamboo basket, cutting fruit stalk at abscission zone, at 1 cm above abscission zone, at 5 cm above abscission zone). Result showed that there was no interaction between time and technique of harvesting and the amount of sap coming out at the first five minutes after fruit stalk cutting. But separately, time or technique of harvesting influenced the amount of sap coming out. Harvesting at 6.00 and 8.00 o'clock gave the largest amount of sap which was significantly different compared to the other treatments. The most suitable time for harvesting was at 10.00 or here after. Technique of harvesting by cutting fruit stalk at abscission zone or at the above resulted the smallest sap amount which was significantly different compared to the others.

Pola Produksi Etilen, Respirasi, dan Sifat Sensoris Beberapa Buah Pada Kondisi Udara Terkendali Jumeri Jumeri; Suhardi Suhardi; Tranggono Tranggono
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One method to prolong the selflife of fruit is to control the atmosphere at a low temperature. In This research, the composition of the standard atmosphere (CO2 : 02 : N2) was 0,03% : 21% : 78%, and the composition of the control atmosphere of CO2 : 02 : N2 were (0% : 10% : 90%), (0% : 5% : 95%), (5%, 10%, 85%), and (5% : 90%). The research goal was to detect athylene production using a spectometer photoacustic, respiration rate using a respirator, and determine the sensory of fruit. The Fruits used in the research are apple (Mains syvestris Mill.), mangosteen (Garcinia mangostana L.), guava (Psidium guajava), chico (Manilkara Zapota Linn), avocado (Persea americana Mill.), and banana (Musa paradisiaca). The final results of the research suggested that generally fruits in control atmospheres determine ethylene production and respiration rate are lower than standart. The sensory of fruit in the control atmosphere is the same, too. The quality of fruits is the control atmosphere combinated temperature 10°C was better than the standart. The control atmosphere with composition CO2 5%, 02 5%, N2 90% resulted the best quality fruit.

Model Perubahan Kadar Air Emping Selama dalam Kemasan Plastik Polipropelin B. Rahardjo; P. Setyowato; T. Wibowo
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to develop a mathematical model for predicting the moisture content of food chips during packaged by permeable plastic film. The mathematical model developed was based on water vapor migration trough permeable film, equilibrium moisture content and mass balances. Samples for the experiment were fried chips made from roasted, pounded flat and dried Gnetum gnemon seeds (emping) found around the city of Yogyakarta. The fried emping chips were packaged using polypropelin plastics. The packages of the fried chips were than stored in glass bottles. The relative humidities of the storage atmosphere inside the bottles were adjusted using salts such that their ranges were between 10% to 90%. The moisture content of the fried emping chips were observed for about twenty (20) days until they reach their equilibrium moisture contents. The results indicate that the model can be used quite well to predict the moisture content of fried chips during packaged in plastic film. However, for dried chip packages stored on atmospheric relative humidity higher than 70% the rate of the moisture content change tends to increase. The range of food moisture content stored under higher atmospheric relative humidity was wider than that stored on atmosphere with lower relative humidity. This wider range of moisture content change makes the model can not predict adequately the equilibrium moisture content by using a single moisture-humidity linear relationship. Estimation of the chip moisture content during storage using two linear relationships was better than that using a single linear relationship.

Sifat-Sifat Emping Melinjo Giling dengan Tambahan Bikarbonat dan Bisulfit Haryadi Haryadi; Supriyanto Supriyanto
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Traditional preparation of 'emping melinjo' cracker is hard to develope for production using a high capacity processing machine, besides, the product quality is difficult to control. Effort has been made to solve the problem. Cut sheet `emping melinjo' cracker was made by roasting the `melinjo' nut, dehulling, boiling, grinding, sheet forming, cutting, and drying. NaC1 1.50%, bicarbonate (NaHCO3) ranging from 0.00-1.00%, and bisulfite (NaSO3) ranging from 0-600 ppm were added prior to sheet forming. The raw crackers were characterized for qualitative shelilife, and the fried products for degree of expansion, hygroscopicity, objective texture, and sensoric properties. The results indicated that the addition of NaC1 and NaHS03 gave slightly longer sheiflife. Addition of NaHCO3 resulted in increase in degree of expansion of the fried crackers, but addition of NaHCO3>0,75% caused decrease in cracker expansion after frying. Objective texture, crispness and hygroscopicity were correlated to the level of NaHCO3 addition (r=0.99, 0.99, and 0.98, respectively). The best fitted lines for prediction of objective texture, crispness, and hygroscopicity of the fried crackers were y=7,60-3,50x, y=2,72+1,61x, and y=0,62+0,19x. respectively, where x is the level of NaHCO3 addition. The cut sheet crackers appeared lighter in colour compared to the traditional product, but higher addition of NaHCO3 caused the products more yellowish, yet improved the taste and overall acceptability of the resultant fried crackers. At least addition of NaHCO3 0.50% made the fried crackers preferred by panelists.

Komposisi Serat Makanan Beberapa Fraksi Sosoh Beras E.Y. Purwani; D.S. Darmadjati; R. Sarini
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-7.5% milling fraction I (FSI), 7.5-15% (FSII), 15-22.5%(FSIII), 22.5-30% (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber components, protein, lipid and ash. The distribution of dietary fiber components in the milling fraction varied within rice varieties. Most of hemicellulose, cellulose and lignin were distributed in 0-7.5% ESL FSI contained 12-17% hemicellulose, 7-9% cellulose and approximately 3% lignin. FS H contained 1-8% hemicellulose, 3-4% celulose and 0.8-2% lignin, while the FS HI, FS IV and milled rice contained less than 1% hemicellulose, cellulose and lignin. Most of pectic substance (310%) was distributed in FS III and FS IV. Protein content of FSI, II 111 and IV varied from 11% to 18%. The highest lipid content (more than 18%) was observed in the FS I. The fractions from the outer portion contained higher amount of ash.

Hasil Perikanan : Manfaat dan Keamanannya Serta Implikasinya Pada Kesehatan ; Tinjauan dari Sisi Teknologi Pengolahan dan Lingkungan Suwedo Hadiwiyoto
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The benefits of fish and fish products are their high nutrition value, rich of minerals, vitamine A and D, and as a sources of n-3 polyunsaturated fatty acids. Consuming of fish products may ameliarate desorders involving thrombosis, blood pressure, arthritis, asthma, artherosclerosis, tumor growth, etc. However, uncontrolled handling and processing may result in negative impacts to health. Polycyclic aromatic hydrocarbon and aromatic hydrocarbon amine generally found in smoked fish are carcinogenic. Oxidation of lipid compounds may be enhanced during processing and storage and produce unhealthy substances. Some bacteris produce histamine from free histidine whereas growth of fungi produce mycotoxins could be found in dried fish products. Heavy metal and pestiside contained in fish are due to environmental contamination. Fish may also be contaminated by toxic algae and parasites such as tapeworms, flukes, and roundworms.

Penentuan Transmisivitas dan Porositas Efektif Untuk Mengkaji Proses Gerakan Airtanah Pada Lahan Heterogen Mahmud Achmad; Sigit Supadmo Arif
agriTECH Vol 17, No 4 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The main purpose of this research is to determine properties of non-homogeneous ill-drained area which are reflected by transmissivity and effective porosity. The flow of water was analyzed using Darcy law and Boussinesq equations which were developed based on analogy theory of heat conduction to 2-Dimension (pseudo 3-D) of transient water flow. Based on the formula, transmissivity and effective porosity have been determined through mathematical model. The model needs daily deep water table as the main data. The model was tested in PG Jatitujuh Cirebon. The transmissivity and effective porosity information were very useful to solving drainage problems in the ill-drained area. Result of iteration method indicated that the land have 11 and S are 0,070 - 0,698 rnlm and 0,10 - 91,0 m2/day respectively. A R-square test was used to compare deep water table between observation data and output model each of bore hole, and was found average R-square is 0,8519 and standard of error is 0,0981.

Pengukuran Volume Benda Padat Berbagai Bentuk dengan Berdasarkan Volume Desakan Pada Bahan Curah B. Rahardjo; B. Suratmo; R. Kushendrati
agriTECH Vol 17, No 4 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Some of the standard methods to measure the solid volume are based on fluid displacement. However, most of agricultural products are absorbable to water and certain fluids. Therefore the use of fluids to determine the volume of agricultural products can cause error. Where as bulk materials on certain condition behave and flow such as fluids but are not absorbable to products. Accordingly the objectives of the research were to evaluate the accuracy of volume measurement of solid particles with several shapes using bulk materials and to determine the measurement error and its relation to the pertinent parameters. The volume determined using bulk materials were compared with that measured using standard methods. The errors of the measurements were related to the pertinent parameters such as granular size and solid particle size. Samples used were spheres, cylinders, cubes, prisms and any shapes of solid particles made from wood, glass, bronzes or stone with any shapes. The bulk material was sand found on rivers around the city of Yogyakarta. The results indicate that the particle volume can be determined using bulk materials. However, volume measured using bulk materials was higher than that determined using standard methods. The volume errors increases as the granular size increases and as the solid particle size decreases. The error can be related to the granular particle size ratio quite well. The corrected volume with the estimed error was closely similar to the volume determined using standard methods. Bulk materials consisting of small size, smooth surface and sphere like shape granules are likely ideal medium for solid volume measurements.

Penentuan Koefisien Perpindahan Panas Permukaan Bola Berdasarkan Pendekatan Analitik Perpindahan Panas Tak Tunak B. Rahardjo; Suhargo Suhargo; H. Tambunan
agriTECH Vol 17, No 4 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The standard method to determine the coefficient of surface heat transfer on spheres is based on the lumped capacitance method using spherical particles with Biot number less than 0,1. However, most agricultural products with spherical shapes have Blot number greater than 0,1. Several analytical approaches are available to determine the temperature distribution within the spheres with higher Biot number. Accordingly, the objectives of this research were to determine the coefficient of surface heat transfer based on analytical approaches and to compare the values to that determined by the standard method. Samples were spheres made from wood for analytical approach and made from copper for lumped capacitance method. The results indicate that the values of the coefficient of surface heat transfer determined by both methods were significantly similar. The conductivity, and the coefficient of surface heat transfer of spherical wood simultaneously can be determined using the analytical approaches for transient heat transfer on spheres.

Strategi Pemasaran Minyak Goreng Berdasarkan Analisis Indeks Sikap Konsumen dan Analisis SWOT di Yogyakarta Agus Basuki; Makhmudun Ainuri; Moch. Maksum
agriTECH Vol 17, No 4 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Dalam menyusun strategi pemasaran yang baik, sebuah perusahaan barns mengetahui sikap atau penerimaan konsumen terhadap produknya clan perbandingan produknya dengan produk pesaingnya. Analisis yang dibutuhkan adalah analisis sikap konsumen dan analisis SWOT. Dari analisis sikap konsumen dapat diketahui tingkat penerimaan konsumen terhadap atribut produk. Dalam penelitian ini atribut yang dinilai penting oleh konsumen dalam melakukan pembelian adalah rasa dan aroma (0,16), harga (0,14) dan kenampakan minyak goreng (0,13). Sikap konsumen terhadap produk ditunjukkan melalui nilai indeks sikap konsumen yang menunjukkan sikap cukup balk dengan daerah penerimaan 2,5

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Contact Name
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

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