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Fiametta Ayu Purwandari
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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
 92   93   94   95   96 
Pemutihan dan Pengikatan Silang Pati Sagu dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun Chatarina Lilis Suryani; Haryadi Haryadi
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1181.829 KB) | DOI: 10.22146/agritech.19354

Abstract

Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice.
Pengaruh Jenis Pengekstrak dan Jenis Pati Terhadap Sifat Gel Cincau yang Dibuat Dengan Ekstraksi dan Pemasakan Optimal Bangun P. Nusantoro; Haryadi Haryadi; Supriyadi Supriyadi
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1876.077 KB) | DOI: 10.22146/agritech.19355

Abstract

Black cincau (Mesona palustris) gel is made traditionally by boiling a mixture containing the alkaline extract of the herb and starch followed by cooling to room temperature. In this study, herb extraction time and boiling time of the mixed stuff were optimized based on the smallest degree of syneresis of the gel following cold storage. The alkaline solutions use were solution of qi (traditional alkali) ash and of NaOH at pH 11 and the starches were of tapioca, aren (Arenga pinata) and sago. Effects, of type of alkaline solutions and different starches on the characteristics of gel were also studied. The optimum extraction time using qi ash 4% was 70 min. When the extraction using NaOH at pH 11 was effected, it needed 60 min to get the extract which resulted the most stable gel. The optimum boiling time of the qi extract mixed with tapioca, aren, and sago starches were 60, 40, and 50 min, respectively. Boiling the NaOH extract mixed with tapioca, aren, and sago starches needed 70, 40, and 50 min, respectively, to get the best result. Extraction using qi 4% gave higher total solid of the extract and higher pH of the gel. The highest breaking strength of the gel was produced when the fornulae comprising qi solution and aren was adopted. The gels made from qi extract boiled along with aren and sago starches gave more acceptable gels than that along with tapioca starch. Extraction using the NaOH solution improved the acceptability of the gel made with tapioca starch.
Resistant Starch : Pembentukan, Metabolisme, dan Aspek Gizi-nya Y. Marsono
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2306.969 KB) | DOI: 10.22146/agritech.19356

Abstract

"Resistant starch (=RS)" is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. The presence of RS can be influenced by some factors including processing, the type of starch (amylase or amylopectin), the physical state of the starch (degree of hydration, particle size) and the presence of other components (i.e. lipids and fiber). in the large intestine, RS is fermented (as dietary fiber) by anaerobic bacteria. The major end product of fermentation are Short Chain Fatty Acids (SCFAs: acetate, propionate and butyrate) and gases (CH4, CO2 and H2.). The important physiological effects of RS are due not to the RS itself but also the SCFAs. Among the physical properties of RS are increase the viscosity of the intestinal content, reduce the rate of small intestinal absorption and increase stool bulk and fecal weight. Butyrate which is one of the main end products of fermentation is believed to protect against colorectal cancer while propionate has been suggested to play a certain role in the lipid metabolism. SCFA is also known to decrease pH of the intestinal content which make the large intestine healthier.
Penggunaan Prinsip Dasar Teknologi Tetap Guna dalam Meningkatkan Kesejahteraan Djarir Makfoeld
agriTECH Vol 3, No 3 (1982)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2227.232 KB) | DOI: 10.22146/agritech.19364

Abstract

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Aspek Kimiawi dan Organoleptis Susu Kecipir yang Dibuat dengan Berbagai Suhu Air Fakultas Teknologi Pertanian
agriTECH Vol 3, No 3 (1982)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1876.514 KB) | DOI: 10.22146/agritech.19365

Abstract

Pada percobaan ini dilakukan. pembuatan susu kecipir dengan suhu air ekstraksi 26, 40, 60, 80 dan 100 0 C. Perlakuan terbaik diantara perlakuan yang dicoba yaitu dengan air ekstrak 100oC, karena kadar lemaknya dan nilai kesukaan tertinggi, walaupun susu tersebut belum setingkat dengan susu sapi. Komposisi susu kecipir yang dibuat dengan air ekstraksi 100oC adalah: lemak 1,39 %, protein 2,56 %, air 95,60 %, abu 0,10 %, karbohidrat 0,35 % dan berbau sedikit langu.
Usaha Pengurangan Asam Fitat Kacang Hijau dengan Cara Pemacuan Fitase Melalui Perendaman pada Berbagai Suhu dan pH Agus Setyono; Mochamad Adnan
agriTECH Vol 3, No 3 (1982)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4648.077 KB) | DOI: 10.22146/agritech.19366

Abstract

Enzim fitase yang dipersiapkan dari kacang hijau yang telah mengalami perendaman, dalam air selama 12 jam pada suhu kamar, diekstraksi dengan 2% CaC12 dan diendapkan dengan menggunakan (NH4)2SO4. Enzim fitase yang terdapat dalam endapan protein tidak dilakukan pemurnian lebih lanjut. Hasil pengujian aktivitas enzim fitase pada suhu 50oC menunjukkan bahwa pH optimum fitase 5,0. Nilai aktivitas fitase pada kondisi tersebut adalah 0,05 IU dengan substrat 3% larutan tepung kacang hijau dan 0,076 IU dengan substrat 6% larutan tepung kacang hijau. Dari hasil pengamatan ini, yaitu suhu 50oC dan pH air perendam 5,0 digunakan untuk merendam kacang hijau dengan tujuan untuk mengurangi kandungan asam fitat dalam kacang hijau tadi oleh fitase yang dikandungnya. Dengan kondisi optimum ini aktivitas fitase akan dipacu sehingga aktivitasnya meningkat. Perlakuan lama perendaman adalah 1 jam, 3 jam, 9 jam dan 12 jam, masing-masing dilakukan terhadap kacang hijau varietas No. 129 yang berasal dari Demak, Yogyakarta dan Magelang. Perlakuan perendaman selama 1 jam hanya menyebabkan perubahan sedikit terhadap kandungan asam fitat. Sedangkan perlakuan perendaman selama 3 jam atau lebih menyebabkan perubahan kandungan asam fitat, P anorganik dan inositol dalam kacang hijau secara tajam. Perendaman selama 3 jam dapat mengurangi fitat sebesar 34,607% tetapi kehilangan inositolnya cukup tinggi, yaitu sebesar 47,248 mg/g berat kering. Mengingat faktor perubahan bentuk, .rasa dan pengurangan fitat, maka perendaman selama 3 jam dianggap yang paling optimal.
Dampak Lingkungan Akibat Peningkatan Produksi Pangan Darsono MD Gempol
agriTECH Vol 3, No 3 (1982)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2042.502 KB) | DOI: 10.22146/agritech.19367

Abstract

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Evaluasi Sifat Morpologi dan Teknologi Pengolahan pada Gabah dan Beras Susilo Santosa
agriTECH Vol 3, No 3 (1982)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3426.611 KB) | DOI: 10.22146/agritech.19368

Abstract

Penelitian evaluasi dan beras terhadap mutu dan jumlah hasil ditekankan pada lr36 , lr38 dan Cisadane. Penelitian dilakukan di laboratorium Balai Penelitian Tanaman Pangan Karawang. Hasil studi menunjukkan diantara ketiga varitas, Cisadane mempunyai ukuran dimensi butiran yang lebih besar daripada Ir36 dan Ir38. Di antara ketiga varitas, persen kulit sekam yang tertinggi didapat 23,57 % pada lr38 diikuti 22,32% pada Ir36 dan 19,5% pada Cisadane. Persen beras pecah kulit tertinggi diperoleh pada varitas Cisadane yaitu 78,99% kemudian 76,03% pada 1r36 dan 76,82% pada Ir38. Persen hasil giling bervariasi sangat nyata pada tingkat penyosohan yang berbeda, juga bervariasi sangat nyata dengan indeks keputihan, beras utuh dan beras patah yang berarti setiap kenaikan tingkat penyosohan akan mendapatkan perunan rendemen dan beras utuh tetapi berlawanan dengan indeks keputihan dan beras patah. Evaluasi pada indeks keputihan yang sama, memberikan hasil pada varitas Cisadane rendemen yang lebih tinggi daripada kedua varitas yang lain. Rendemen Cisadane 70,75%, Ir38 mempunyai rendemen 65,81% dan Ir36 mempunyai rendemen 61,74%.
Aksi Roda dan Efek Pemadatannya Pada Tanah Abdul Rozaq; L'heureux L'heureux
agriTECH Vol 11, No 3 (1991)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2904.294 KB) | DOI: 10.22146/agritech.21971

Abstract

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Reviewer Volume 35, Tahun 2015 Reviewer Volume 35, Tahun 2015
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.496 KB) | DOI: 10.22146/agritech.22007

Abstract

Agung Prabowo, Balai Besar Pengembangan Mekanisasi Pertanian, Situgadung, Tromol Pos 2, Serpong 15310, Tangerang, BantenAmbar Rukmini, Fakultas Teknologi Pertanian, Universitas Widya Mataram, Ndalem Mangkubumen KT III/ 237, Yogyakarta 55132Anggoro Cahyo Sukartiko, Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55283Ansar, Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No. 62, MataramAsep Sapei, Departemen Teknik Sipil dan Lingkungan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga, PO Box 220, BogorAtmiral Ernes, Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Islam Majapahit, Jl. Raya Jabon Km. 0,7 Mojokerto

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