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Agrotekno
Published by Universitas Udayana
ISSN : 2088647     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal Agrotekno
Arjuna Subject : -
Articles 50 Documents
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SINERGI PERTANIAN DENGAN PARIWISATA DI BALI Suryawan Wiranatha, A.A.P. Agung
Agrotekno Vol. 14, No.2 Agustus 2008
Publisher : Universitas Udayana

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Abstract

Agriculture and tourism sector have been a priority in the policy of economy development of Bali. This policy is expected to bring a balance growth to the various economy sectors in Bali. However, tourism development in some agricultural areas leads to a decreasing of agriculture sector in these areas. It is caused by some reasonsm namely: the changed of land use from agriculture land to tourism facilities, the use of irrigation water for tourist facilities, and the lack of employees in agriculture sector. Theoretically, a growth in one economy sector will pull another economy sector because they are closely linked through supply-demand mechanism. Linkages between agriculture and tourism sector could be achieved through several activities, such as: (i) agricultural landscaoe as a tourist attraction (sight seeing); (ii) agricultural activities, including agroindustry as tourist attractions (agrotourism); (iii) agricultural products supplied for hotel and restaurants (agrobussiness). A successful effort in facilitating linkages between agriculture and tourism sectors could be able to empower agriculture sector in Bali, and could minimize land use changes from agriculture land to other land uses in Bali. Thereforem agriculture practices in Bali will be still exist, and available as tourist attractions.
KARAKTERISTIK BREM BALI YANG DIBUAT DENGAN MENSUBSTITUSI BERAS KETAN PUTIH DENGAN UMBI UBI JALAR MERAH Wisaniyasa, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

The purpose of this research to determine the characteristic of brem Bali made with various level of red sweet potato substitution. This experiment used Completely Randomized Design with three replications with a total of 15 experiment units. The treatments were : 1. 100% red sweet potato without glutinous rice. 2. 75% red sweet potato and 25% glutinous rice. 3. 50% red sweet potato and 50% glutinous rice. 4. 25% red sweet potato and 75% glutinous rice. 5. Without red sweet potato and 100% glutinous rice. Results showed that ethanol, methanol, acetic acid, ash, Ca and Zn content were significantly different. Brem Bali produced by 100% red sweet potato contained ethanol, acetic acid, ash, Ca and Zn 4,18% v/v, 5,48% w/v, 0,66% w/w, 0,070 ppm, and 0,788 ppm respectively. In the other hand, Brem Bali produced by 100% glutinous rice contained ethanol, acetic acid, ash, Ca, and Zn are 11,38 % v/v, 1,52% w/v, 0,23% w/w, 0,007 ppm and 0,015 ppm respectively. The heavy metals content of brem Bali were low and not harmful. In this experiment methanol, Pb and As were not found. Sweet potato cannot substitute glutinous rice for “Brem Bali’ materials.
SENYAWA PENYUSUN EKSTRAK FLAVOR DAUN SALAM (Eugenia polyantha Wight) HASIL DISTILASI UAP MENGGUNAKAN PELARUT N-HEKSANA DAN TANPA N-HEKSANA Wartini, Ni Made
Agrotekno Vol. 15, No. 2 Agustus 2009
Publisher : Universitas Udayana

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Abstract

The aim of research is to determine the composition offlavour extracts of salam leaf obtained from steamdistillation method using n-hexane and no n-hexane. Freshsalam leaves were cut and extracted using steam distillationmethods and the flavour extract was drying by addingMgSO4 anhydrate. The flavour extracts were analyzed byemploying gas chromatography-mass spectrometry (GCMS).The research results indicated as the following: 1) theflavour extracts obtained by steam distillation without nhexane,contained 27 compounds. The main compoundswere cis-4-decenal (27.12%), octanal (11.98%), ?-pinene(9.09%), farnesol (8.84%), ß-ocimene (7.62%) and nonanal(7.60%), 2) the flavour extracts yielded from steamdistillation using n-hexane, contained 26 compounds. Themain compounds are cis-4-decenal (18.74%), octanal(6.97%), ?-pinene (9.09%), farnesol (16.95%), nerolidol(4.09%) and decanal (3.14%).
PENGARUH KONSENTRASI GULA DAN CARBOXY METIL CELULOSA TERHADAP KARAKTERISTIK SIRUP KETELA RAMBAT UNGU (IPOMOEA BATATAS) Selamet Duniaji, Agus; Anita Budiarti, I Gst Ngurah Agung
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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Abstract

Sweat potato can be processed to be several of food products. One of the products is sweat potato syrup, especially violet sweat potato which is including pigment anthocyanine. The objective of research was to know the effect of sugar concentration and carboxy methyl cellulosa (CMC) on the characteristic of sweat potato syrup. The experiment used randomized Complete design (RAL) with factorial block consist of sugar concentration 50, 60, 70 and 80% and adding carboxy methyl cellulose, 0, 0,5, 1,0 and 1,5%. Result of research showed that the adding of sugar concentration 60 percent and carboxy methyl cellulosa 1,5 percent produce the best characteristic of sweat potato syrup with criteria such as total soluble solid 75,60 % brix, viscosity 11,66 cp, vitamin C 0,44 mg/100g, anthocyanine content 11,15 mg/100g and total of fungi 50 Cfu/ml. All of characteristic as well as according to Indonesian standardization code (SNI-01- 3544-1994).
PERUBAHAN SIFAT FISIK SAMPAH ORGANIK PADAT PADA PROSES PENGOMPOSAN SECARA OPEN WINDROW Setiyo, Yohanes
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Abstract

This research was done with aim to identify physicalproperties changes during composting process of organicmunicipal solid waste. Bulk density, moisture content,particle size, and porosity of produced compost wereobserved every one week at three point depth of compostingprocess. Oxygen concentration at the critical point wasobserved for checking the diffusion potential of air. Thisobservation was done everyday by using Cosmotector typeXPO-318.Relation equation between bulk density, porosity andmoisture content with time of composting product weredescribed by ? = -0.0966t2 + 9.23t + 147.8 with the value ofR2 = 0.95, ? = -0.0292ln(t) + 0.745 with value of R2 = 0.944,and Mc = -0.0785ln(t) + 0.8685 with r2 = 0.95. Processshould be futher supported with a turning over of thecompost which done weekly so the availability of O2 atamount of 50 to 190 g/kg air.
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.
MEMPELAJARI BERBAGAI FORMULASI EKSTRAK KUNYIT DAN ASAM (CURCUMA DOMESTICA VAL.- TAMARINDUS INDICA L.) TERHADAP AKTIVITAS ANTIOKSIDAN Wrasiati Ari Prihantini Lestari, Luh Putu
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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Abstract

The purpose of thus research were to find out the formulation of extract of curcumin and tamarind leaves which had an optimum antioxidant activity. The observations were undertaken on the phenol values, radical scavenging activity, antioxidant activity test with FTC method, antioxidant activity test with TBA method, water content, and pH. The result showed that the formulation of curcumin and tamarind leaves had influence to the phenol values and the radical scavenging activity. Addition of curcumin and tamarind extract in FTC and TBA methods showed that the formula was successful to purpose lipid oxidation. The highest phenol value (18.51%) was found in R9 which consisted of 20% curcumin extract and 80% of tamarind leaves extract, meanwhile the phenol value of 100% tamarind leaves extract was 9.05%, and the phenol value if 100% tamarind leaves extract was 5.34%. The highest radical scavenging activity (0.27%) was found in R8 which consisted of 30% curcumin extract and 70% of tamarind leaves extract, meanwhile radical scavenging activity of 100% curcumin extract was 0.17% abd the 100% tamarind leaves was 0.23%.
EFEKTIFITAS BERBAGAI CARA PEMASAKAN TERHADAP PENURUNAN KANDUNGAN ASAM SIANIDA BERBAGAI JENIS REBUNG BAMBU Kencana Putra, I Nengah
Agrotekno Vol. 15, No. 2 Agustus 2009
Publisher : Universitas Udayana

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Abstract

The aim of this research was to find out cyanide acidcontent of some local varieties of bamboo shoot, and to studythe effect of cooking methods on the lowering of the cyanideacid content. The study was done on four local varieties ofbamboo shoot, i.e.: buluh, tabah, tali, and ampel, whereasthe methods of cooking studied were boiling, steaming,boiling with immersing in water previously, and steamingwith immersing in water previously. The results showed thatthe cyanide content of bamboo shoot of ampel, tabah, tali,and buluh variety were 35.76, 22.70, 21.52, and 20.25mg/100g, respectively. Cooking process both boiling andsteaming could reduce cyanide content of the bamboo shoots.Immersing in water for 12 hours before boiling or steamingcould also reduce the cyanide acid content.
PERUBAHAN SIFAT FISIK SAMPAH ORGANIK PADAT PADA PROSES PENGOMPOSAN SECARA OPEN WINDROW DI BIOREAKTOR TIPE SETENGAH SILINDER Setiyo, Yohanes
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

This research was to identification physical properties change along organic municipal solid waste composting. Bulk density, moisture content, particle size of compost, and porosity were observed every one week at three point deep of composting process. Oxygen concentration at the critical point was observed for cheking the diffusion potential of air, observation of it was everyday by cosmotector tipe XPO-317. Relation equation between bulk density, porosity and moisture content with time of composting were described by ? = -0.0966 t2 + 9.23 t + 147.8 with value of was r2 = 0.95, ? = - 0.0292Ln(t) + 0.745 with value of was r2 = 0.944, and Mc = - 0.0785Ln(t) + 0.8685 with value of was r2 = 0.95. Process should be futher supported with a turning over of the compost done weekly so the availability of O2 at 50 to 190 g kg-1 air.
LAJU RESPIRASI DAN SUSUT BOBOT BUAH SALAK BALI SEGAR PADA PENGEMASAN PLASTIK POLYETHYLENE SELAMA PENYIMPANAN DALAM ATMOSFER TERMODIFIKASI Rina Pratiwi Pudja, I.A.
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Abstract

Bali’s salacca is one of fruits which is perishable and isnot able to be stored for along time. To lengthen its shelf lifeand to prevent it from damage, this fruit can be packed inpolyethylene plastic which is known as modified atmospherepackaging (MAP).There were two objectives of this research. The firstobjective was to study respiration rate of Bali’s salacca fruitsin MAP. The second one was to study its weight loss duringstorage.This research used polyethylene plastic as packaging withthickness of 0.02, 0.05, and 0.08 mm. Storage time were 0, 2,4, 6, 8, 10, and 12 days at room temperature storage.The result showed that respiration rate expressed as O2and CO2 increased in the beginning, decreased in middle of,and increased again until the end of storage time. Duringstorage of this fruit in MAP showed lower weight loss thanthose of without packaging. It was found that the ticker theplastic used the lower weight loss of the fruit.

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