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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 50 Documents
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STUDI PERUBAHAN PROTEIN TERLARUT SELAMA PERKECAMBAHAN BIJI KORO BENGUK (MUCUNA PRURIENS L.) Suhendra, Lutfi
Agrotekno Vol. 12, No. 1 Februari 2006
Publisher : Universitas Udayana

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Abstract

The research objective was to study the soluble protein change during process seed germination. Seed sprout were made in dark room at the room temperature (30 0C) with several 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 soaking solution. The analysis of soluble protein was undertaken from extracted sprouts. Data was analysed by using the Respon Surface Methodology (RSM) with the central composite design (CCD). The research results indicated that the maximum of soluble protein (the incubation of 24 hour in temperature 50 0C with minimum value 9.78% wet weight) was obtained from the process of 8 days of germination process, 36 hours of soaking process and in pH of 6.
TINGKAT KESUKAAN DAN SENYAWA PENYUSUN EKSTRAK FLAVOR DAUN SALAM (EUGENIA POLYANTHA WIGHT.) DARI BEBERAOA METODE SEPARASI Wartini Harijono, Ni Made; Susanto, Tri; Rurini Retnowati, Yunianta
Agrotekno Vol. 14, No.2 Agustus 2008
Publisher : Universitas Udayana

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Abstract

The research was conducted to produce salam leaf extract flavor, and to determine the composition of its flavor compounds, and to know the preference. The experiment was undertaken by using a randomized block design. Three methods of the separation process were undertaken, namely steam distillation, water distillation and simultaneous distillation-extraction. Fresh salam leaf were cutted and extracted by three methods and the flavor extract was drying by MgSO4 anhydrate. The flavor extract were determined its yield and characteristic of sensory and analyzed by gas chromatography-mass spectrometry (GC-MS). The research result showed that the most preferred was the salam leaf flavor extracted by the simultaneous distillation-extraction method. Its flavor extract was contained the main compound of ?-ocimene (9.04%), octanal (11.31%), cis-4-decenal (28.43%), ?-humulene (9.20%) and decanal (6.49%).
PENGARUH KONSENTRASI STARTER TERHADAP PRODUKSI ETANOL DAN KARAKTERISTIK WINE BERBAGI JENIS KETELA RAMBAT (IPOMOEA BATATAS) Selamet Duniaji, Agus; Wisaniyasa Dewi Sirait, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Wine is ethanol fermented production by Saccaromyces cereviceae on the severely sugar of grape fruit and other some fruit. Wine was involved cluster of alcoholic’s drink of B classification in Indonesian Standardization code with range alcoholics 5 to 20% which is consideration by the Indonesian Healthy Ministry. The research was aimed to know the effect of starter concentration on ethanol production and wine characteristic of several sweat potato. The experiment used factorial design consist of starter concentration 5%, 10% and 15% while several of sweat potato such as white color sweat potato, yellow color sweat potato and purple color sweat potato. Result of research showed that white color sweat potato and adding 15% starter produced the total of ethanol 16,65% v/v, While the sensory tested indicated that purple color sweat potato and 15 % starter produced the best characterization of wine with the criteria purple colorizes, specific odor and flavor were accepted by panelist. The treatment is also supported by 15 % starter to produce wine with the criteria purple colorizes, specific odor and flavor and all accepted by panelist. The treatment is also supported by pH 3,42, TSS 6,05% brix, total of acetic acid 0,0825% b/v, total of anthocynine 22,92 mg/100g, ethanol content 10,90%, total of fungi 2,20x104cfu/ml. All of the characteristic of wine as well as according to the Indonesian standardization code (SNI-01-4018- 1996). Panelist tested showed that wine preferred
APLIKASI KOMPOS SEBAGAI PUPUK ORGANIK UNTUK MENINGKATKAN KANDUNGAN FENOL PADA TANAMAN JAHE MERAH Setiyo, Yohanes; Tika, I Wayan; -, Sumiyati; Suhendra, Lutfi
Agrotekno Vol. 15, No. 2 Agustus 2009
Publisher : Universitas Udayana

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Abstract

This research was aimed to optimize the production ofvolatile oil and oleoresin of red ginger crops by optimizingthe usage of compost as fertilizer. Compost was applied as anorganic fertilizer to red ginger crops in poly-bag withfertilization doses 0, 0.2, 0.4, 0.6, 0.8, and 1 kg for one kgcrops planting and red ginger was harvested at 8 and 9months after planting.Red ginger contained volatile oil of 3.8-3.97% DM, totalphenol of 5.7 - 6.4% DM, and ability to catch free radical ofDPPH compound of phenol of 2.5 - 2.6% DM. The quality ofthe red ginger was measured at the age of between 8 and 9months. Depended upon its volatile oil content, ability tocatch free radical DPPH compound of phenol, and its contenton phenol, hence harvest time of ginger could be minimizedto 8 months.
MODEL PERUBAHAN SERAPAN MINYAK PADA KENTANG SELAMA PENGGORENGAN Rina Pratiwi Pudja, Ida Ayu
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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Abstract

Frying  is  one  of  fast  and  practical  of  cooking  process of food using fat or oil media. The aims of the research were to find out, test and  apply the  model  of  oil absorption  in potatoes during  frying .  Frying  temperatures  was  adjusted  at  1400C, 1600C  and  1800C,  with  interval  time  to  analysis  at  0,  30,  90, 150,  300, dan  600  second. Fresh  potatoes  were  cut  in  cylinder shaped  with  diameter  of  0,9  cm  and  4  cm  long.  The  result showed that the higher frying temperature, the higher absorption of  fat  during  frying.  The  rate  of  fat  absorption  could  be analogically  expressed  as  the  Newton  model  for  cooling,  to prediction  absorption  of  fat  during  frying  in  fresh  potatoes  in other temperature.
PERANCANGAN MESIN PENGHANCUR SAMPAH ORGANIK PADAT PERKOTAAN Nada, Made; Tika, Wayan; Arda, Gede
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Abstract

Handling municipal garbage still becomes an ever ending problem. One way to tackle this problem is to utilize the garbage as organic fertilizer. The most promising technology in converting aerobically this rubbish to organic fertilizer is known as open windrow, but the success of implementing this technology is depended upon particle size of the garbage. So, chopping machine is needed to reduce it into a homogeneous size and constructing a chopping machine became the objective of the research. Tests on physical of the machine and its performance indicated that the designed machine was better than the machine that has already been available in the field. The size of chopped garbage was relatively homogeneous and its value was 10% better than that yielded form the older machine.
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.
KADAR VITAMIN C DAN TINGKAT KESUKAAN PRODUK BUAH POTONG SEGAR SELAMA MASA PAJANG Gustika Damanik, Anita; Suryawan Wiranatha, A.A.P. Agung
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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Abstract

The objective of this research were to know the content of vitamin C, and the consumer preferences on several combination of fresh cutting fruits that were packed in several types of packaging during shelve life. This research was undertaken by factorial experiment using randomized block design. There were three factors in this research namely: (i) combination of fruits (water melon and rock melon; water melon and papaya; rock melon and papaya); (ii) types of packaging used (without packaging; mika; stretch film); and (iii) duration of shelve life (10 hours; 20 hours; 30 hours). Analysis was undertaken on vitamin C contents, and organoleptic test on several parameters namely colour, aroma, texture, taste, and overall acceptance. The research result showed that the combination of fruits, types of packaging and duration of shelve life were significantly affecting the vitamin C content. The most stable of vitamin C content was found in the fruits combination of water melon and papaya which was packaged by using stretch film within 10 hours. The highest overall acceptance was found in the fruits combination of water melon and rock melon which was packaged by using mika within 10 hours of shelve life.
KAJIAN INSENTIF PENGOLAHAN KAKAO FERMENTASI UNTUK PETANI DAN KELOMPOK TANI Satriawan, I Ketut
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Cocoa  is  a  prospective commodity  export  and  as  a superior commodity of estate crops in Bali. The quality of cocoa is  very  various  and  majority  farmer  processing  it  without fermentation.This  research  aimed  to  determine  minimal  price  of  raw material of wet bean cocoa from the farmer and difference price between  fermented  and  non-fermented  cocoa  as processing incentive which  must  be  give to the  farmer. The research  was done in the farmer group of estate crops of Tabanan Regency.The  processing  unit  of  the  farmer  group  of  estate  crops must  be  buy  a  wet  of  cocoa  bean  from  the  farmer  is  with minimal price Rp. 4.180 per kg. Difference price fermented and non-fermented  cocoa  as  processing  incentive  which  must  be give  to  the  farmer  is  minimal  Rp.  4.590  per  kg,  if  the  price  of non-fermented cocoa is Rp. 11.000 per kg.
KINETIKA ENZIM PEKTIN METIL ESTERASE (PME) ENDOGENOUS DARI PULP BIJI KAKAO Ganda Putra, G.P.
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Abstract

This research was conducted to determine theenzymatic kinetics (Km and Vmax) of isolate of endogenouspectin methylesterase enzyme (PMEs) from cocoa pulp. Thisresearch was carried out by assaying the enzyme activity invarious pectin concentration used as substrate which its valuewas between 0.25 and 2.00% at 0.25% interval. The resultsshowed that the enzymatic kinetics of endogenous PMEsisolate from cocoa pulp in term of Km and Vmax were 15.75 ?gNaOH/minute/ml and 0.21%.

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