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INDONESIA
Agrotekno
Published by Universitas Udayana
ISSN : 2088647     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal Agrotekno
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol. 11, No. 2 Januari 2005" : 6 Documents clear
LIVER ANTIOXIDANT ENZYMES ACTIVITIES IN CHOLINE-DEFICIENT FEEDING RATS Ayu Nocianitri, Komang
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh kolin defisiensi terhadapaktivitas enzim antiokasidant pada hati. Penelitian ini menggunakan tikus putih jenisWistar sebagai hewan percobaan yang diberikan pakan mengandung kolin 2,5 g cholinebitartrate /kg diet (CS) dan tanpa kolin (CD).Hasil penelitian menunjukkan bahwa total lipid, triacylglicerol, colesterol, danpospolipid pada hati meningkat dengan nyata pada CD. Kolin defisiensi (CD)menyebabkan menurunnya kandungan triacylglicerol, colesterol, pospolipid danmeningkatnya aktivitas enzim ornithine carbamoyltransferase pada serum. Aktivitasenzim superoxide dismutase, katalase, glutathione peroxidase dan kandungan ?-tocoperolpada hati menurun dengan nyata pada kolin defisiensi. Menurunnya aktivitas enzim dankandungan non-enzim antioksidan merupakan respon dari meningkatnya superoxideanion pada hati yang disebabkan oleh meningkatnya kandungan lemak hati. Disampingitu, meningkatnya aktivitas enzim ornithine carbamoyltransferase disebabkan karenameningkatnya kandungan triacylglicerol pada hati yang menandakan bahwa terjadikerusakan hati karena kekurangan kolin.
STUDI PERUBAHAN PROTEIN TERLARUT SELAMA PERKECAMBAHAN BIJI WIJEN (Sesamun indicum L.) MENGGUNAKAN PENDEKATAN RESPON SURFACE METHODOLOGY Suhendra, Lutfi
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

The research objective was to study the soluble protein change during process seedgermination. Seed sprout were made in dark room at the room temperature (30 0C) withseveral combination treatment of 3 factor in 5 levels for each factor. The factors are (i)duration of germination process; (ii) duration of soaking process; and (iii) pH of soakingsolution. The analysis of soluble protein was undertaken from extracted sprouts. Data wasanalysed by using the Respon Surface Methodology (RSM) with the central compositedesign (CCD). The research results indicated that the minimum of soluble protein (theincubation of 24 hour in temperature 50 0C with minimum value 4,54% wet weight) wasobtained from the process of 36 hours of germination process, 100 minute of soakingprocess and in pH of 5,65.
PENGARUH SUBSTITUSI STARTER YOGHURT DENGAN CAIRAN TAPE KETAN TERHADAP KARAKTERISTIK YOGHURT YANG DIHASILKAN Suriasih, Ketut
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

Fermented milk as yoghurt has already known worl wide. Consumers in Indonesiacan not accepted the acidity flavour of this yoghurt so much. Therfore substitution ofyoghurt sterter by tape culture filtrate could be taken since tape culture filtrate is sweet andhas arome that accepted so much by the Indonesian. Therefore, it is necessary to investigatethe concentration of substitution of yoghurt starter by tape culture filtrate to obtain theprefferred yoghurt. This experiment done to find out the effect of subsstitution of yoghurtstarter by tape culture filtrate on characteristics yoghurt obtained. A randomized blockdesign with 5 treatments and 2 replications was applied to this experiment Parametersobserved were pH, glocose and lactose consentration, texture, taste and overaal acceptanceof yoghurt obtained. The result showed that treatments significantly affect (P<0,05) the pH,glucose and lactose concentration, texture, taste and overall acceptance of the yoghurtresulted. And substitution of 50% yoghurt strter with tape ketan culture filtrate resulted themost likely yoghurt.
ISOLASI DAN IDENTIFIKASI RHIZOPUS OLIGOSPORUS PADA BEBERAPA INOKULUM TEMPE Ari Sandhi Wipradnyadewi, Putu; S. Rahayu, Endang; Raharjo, Sri
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

The research was aimed to isolate the fungi grown and to identify R. oligosporus inseveral tempe inoculum samples.Seventy microbes were isolated from tempe inoculum, which was consisted of 58greyish brown conidia, and 12 grey conidia isolates. All isolates were belong to genera ofRhizopus. Seven of them were selected based on their origin of tempe inoculum, conidiacolour, growth of mycelia, and conidia mass. Macroscopic and microscopic observationshowed that the selected isolates were R. oligosporus.
ANALISIS KELAYAKAN MODEL NAM (NEDBOR AFSTROMNINGS MODEL) UNTUK PREDIKSI KETERSEDIAAN AIR PADA DAS HO -, Sumiati; Tika, Wayan
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

This sudy was conducted at Ho Watershed which is located in Tabanan,Bali. The optimal parameter of the NAM model were CQOF = 0.27, Umax = 70,CLOF = 0.71, CLG = 0.45, CQIF = 0.001, CKBFU = 0.04, CLIF = 0.01, CKBFL =15, CK1 = 0.75, CBFL = 0.25, CK2= 0.50, L/Lmax = 0.8, and the initial value wereQIF2 + QOF2 = 3, U = 50, BFL = 0.001, BFU = 3.75, SM = 100.Verification of the model indicated that the NAM model was statisticallysuitable to be applied at Ho Watershed for prediction of water availability.
PENGARUH ETHANOL TERHADAP KESEPATAN BUAH SALAK Supartha Utama, I Made; P. Gunadnya, Ida Bagus; Wrasiati, Luh P.
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

Salak (Salaca edulis Reinw.) is one of Indonesia’s indigenous tropical fruits,which has given a priority being developed as one of an export horticulturalcommodity. One of problems which causes in difficulty of marketing of this fruit isthat it contains high concentration of tannin of which gives an astringent taste of thefruit. Therefore, this research has tried to reduce this taste by applying ethanolsolution and vapor to the intact fruits.The result indicated that by applying ethanol both as solution and vapour hassignificantly reduced the concentration of tannin of the salak fruit. Other beneficialeffects of ethanol were to increase the total soluble solid and reduce the acidity of thefleshy part of the fruit. All these effects could bring a new market development forsalak fruit. Further research, however, should be performed to identify the minimumconcentration of ethanol in the fleshy of the fruit to give significant reduction of thetannin and the threshold concentration of ethanol to give a taste of ethanol in thefleshy fruit.

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