cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota denpasar,
Bali
INDONESIA
Agrotekno
Published by Universitas Udayana
ISSN : 2088647     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal Agrotekno
Arjuna Subject : -
Articles 50 Documents
 1   2   3   4   5 
ABILITY OF DADIH AS PROBIOTIC SUPPLEMENT FOR SUPPORTING HEALTH CARE AT RURAL COMMUNITIES OF WEST SUMATRA. Sugitha, I Made
Agrotekno Vol. 12, No. 1 Februari 2006
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Dadih merupakan pangan fermentasi susu kerbau secara tradisional,dalam tabung bambu, rasa masam, kental dan enak. Di era globalisasi dadih menjadi popular karena mampu mengurangi kolesterol-darah (71,75%), dan menekan pertumbuhan kanker (27,83%). Saat ini penampilannya dikembangkan dengan NTG (mutagenic substance) untuk menghasilkan mutan Lactococcus lactis ssp. lactis yang meningkatkan ferformannya (menekan kanker = 72,51%). Sebelumnya, telah diakui mutan Lactococcus lactis ssp.lactis menghasilkan Bacteriocin-nisin yang menjaga kesehatan masyarakan pedesaan karena menghambat pertumbuhan mikoba-patogen (Escerichia coli=1,0; Staphylococcus aureus = 0,7; dan Salmonella thypii = 0,7) index mikroba. Untuk mengantisipasi rasa dadih terhadap selera konsumen, diversifikasi produk dadih telah dikembangkan, sehingga pemanfaatannya sebagai probiotik mampu meningkatkan kesehatan masyarakat.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.859 KB)

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.
PENENTUAN KONDISI OPTIMUM AKTIVITAS ENZIM POLIGATAKTURONASE (PG) ENDOJINUS PULP BIJI KAKAO MENGGUNAKAN METODE PERMUKAAN RESPON Ganda Putra, G.P.
Agrotekno Vol. 14, No.2 Agustus 2008
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was conducted to determination the optimum activity of endogenous PG enzyme in cocoa pulp using response surface methodology. The results of this research had benn used as reference to develop the condition of fermentation mechanism in cocoa processing. This research was carried out by assaying the enzyme activity for 60 minutes on varying of temperature and pH. The treatment of temperature were 30, 40, 50 and 600C and pH were 3,5; 4,0; 4,5; 5,0; 5,5 respectively. Determination the optimum activity of endogenous PG enzyme in cocoa pulp using response surface methodology. The result showed that optimum condition of activity of endogenous PG enzyme was the combination of temperature 42,50C and pH 4,6 with regression model of response surface curve: Y= 750+2.27 X1 – 0,0434 X12 + 0,000260 X13 – 721 X2 + 245 X22 – 36,5 X23 + 2,01 X24, with R2= 0,929.
SIMULASI PENGENDALIAN SUHU DI RUMAH TANAMAN JAMUR TROPIKA Setiyo, Yohanes
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (674.475 KB)

Abstract

A green house that roofed by using transparent materials such as glasses, fiberglass, plastic, etc. could provide an optimum growth environment for plants such as mushrooms. However, green house effect during the day leads to a higher temperature inside the green house in comparison to the outside temperature. In order to provide an optimal environment for growing mushrooms in a green house, it is required a temperature machine control which is able to bring the room temperatures between 160C to 210C. The dynamic of room temperature can be predicted by using a mathematical model simulation. A stimulation model developed by using Matlab program could be implemented in a temperature control machine in order to bring the room temperature between 160C, 190C and 210C. Research results showed that it took 16.8 minutes, 26.4 minutes, and 30 minutes to bring the room temperature down to 160C, 190C and 210C respectively. When the room temperature reaching the target temperature, the room temperature were varying within 0.010C.
PENENTUAN DAERAH “MODIFIED ATMOSPHERE” (MA) UNTUK PENYIMPANAN BUAH SALAK PONDOH SEGAR Gunadnya, Ida Bagus Putu
Agrotekno Vol. 15, No. 2 Agustus 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.815 KB)

Abstract

MA storage combined with cold storage has been wellknown for its advantages in storing fresh produces. So, inthis research an attempt was carried out to determine the MAof fresh Pondoh snake fruit. Two levels of low O2 concentrationswhich combined with four levels of high CO2 wereapplied to find out the proper MA storage for the fresh fruitat temperature of 10 and 15oC. A storage of the fruit atnormal atmosphere was also made as a control. Qualitymeasurements were done on hardness and colour of the fruitpulp.Experiments showed that only four O2 – CO2 combinationsthat gave better fruit responses, when the fruit wasstored for 18 days at 10 and 15oC. So, it was suggested thatthe MA storage of fresh Pondoh snake fruit was at 4 ± 2% O2with 14 ± 4 CO2 for 18 days storage at 10 and 15°C.
KORELASI BEBERAPA KOMPONEN KIMIA TERHADAP PENILAIAN ORGANOLEPTIK DAN HARGA BERAS BERMEREK YANG BEREDAR DI KOTA DENPASAR (STUDI KASUS DI PASAR SWALAYAN KOTA DENPASAR) Wrasiati, Luh Putu; Hartiati, Amna; Ummy Indiyani, Ni Kadek
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.256 KB)

Abstract

The  research  aimed to  (1)  observe  the  correlation  of chemical  component  rice  brand  with  organoleptik  of  yielded rice  test;  (2)  observe  the  correlation  of  chemical  components with  chosen  price  rice  brand;  (3)  determine  which  component have the most effect on organoleptik test of yielded rice.This  research  used  6  (six)  chosen  rice  brand  which were taken from supermarket that located in Denpasar by using purposive  sampling.  Analyses  covered  chemical  test  and organoleptik  test.  Chemical  test  cover  rate  test  of  amylase, amilopektin, and water content, the test of organoleptik covered test of scoring for texture, test hedonic to feel and acceptance of entirety.  The  result  of  organoleptik  test  was analyzed  with fragment  test  then  acceptance  mean  is  overall  was  test correlated  with  the  result  of  chemical  test  and  price  mean  of chosen rice.Result  of  acceptance  mean  of  organoleptik  overall data  indicate  that  rice  with  Bengawan  Super  brand  Sunflower was the most liked by consumers and brand C4 Super brand wasthe  least  taken  by  consumers.  Result  of  chemical  analysis indicate  that  the  water  rate  of  six  rice  brands  pursuant  to  SNI 01-6128-1999  and  rate  of  their  pertained  is  lower  until  mean. This results  indicated  that  the  regression  equation  between overall acceptance, with amylase rate and water rate (Y/X1/X3) was Y =  114,924  +  1,308 X1 - 0,037 X12 - 23,121 X3 +  1,105 X32 which  showed the  correlation  coefficient  was 0,760  and coefficient  of  determinacy  was 0,578.  This  correlation  hasshowed strong  level  relation.  Regression  equation  between chemical  component  and  the  price  of  brand  rice  have  chosen was Y  =  27791,960  - 13,810 X2 - 0,129 X22 - 3863,140 X3 + 175,691 X32 which showed the  correlation  coefficient  is  0,984 and coefficient of determination was 0,967. This correlation has very  strong  relation. Chemical  component which had the  most effect  to  the  texture was rate  of  amylase  and  amilopektin  with strong relation level. Chemical component which had the  most effect  on  rice  and  acceptance  of  entirety  rate  was  taste amilopektin level.
PENGARUH PENUTUPAN DAN SUHU PADA PROSES PEREBUSAN TERHADAP KARAKTERISTIK SIRUP WORTEL (Daucus carota L.) Widya Puspasari, Desak Putu; Suter, I Ketut; Ayu Nocianitri, Komang
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.402 KB)

Abstract

Carrot syrup processing involves thermal boiling process.Unsuitable process will decrease the product quality. Besidestemperature, using uncovered or covered pan also needattention. So how thus effects to the product characteristicneed further study. The aim of this research was to find out:1) effects of covered cooking and temperature oncharacteristic of carrot syrup, and 2) the treatmentscombination yield the best characteristic. This research wasdesigned with factorial randomized block design consist oftwo factors. First factor is cooking method with two level,those are uncovered and covered cooking. Second factor iscooking temperature, consist of four levels, those are 70o,80o, 90o, and 100o C. Each treatment repeated twice so yield16 experiment units.The research showed that interaction between the twotreatments affected the vitamin C content and viscosity.Covered cooking and temperature treatment influenced thebeta-carotene content and the reduction of sugar level. Thetreatments also affected the sensory quality, especially oncolor, flavor, and taste acceptability. Based on the analysis ofall variable, the treatments combination yielding the bestcharacteristic was uncovered cooking treatment ontemperature 70oC. The best treatments characterized by 6,81ppm beta-carotene content; 3,59% reduction sugar level; 4,14mg/100 g vitamin C content; viscosity 81,17 cP; coloredorange type 2 (based on colour-chart), typical of carrotflavor, and acceptable for color, flavor, viscosity, taste, andoverall acceptance.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.854 KB)

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.
ANALISIS PROFIL WILAYAH DALAM PERENCANAAN AGROWISATA BERBASIS KOMODITI PERKEBUNAN (STUDI KASUS DI KABUPATEN JEMBRANA) Satriawan, I Ketut
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.403 KB)

Abstract

This research objective was to know the profile of an area which will be developed as an agro-tourism area in order to increase the economic activities of the area. The profile of the area was studied through a potency analysis by using a factor analysis on several economic potential namely agro-estate, industry, and tourism. Meanwhile, the projection analysis od estate commodity production and tourism arrival when using a forecasting method. Jembrana Regency has some centers of estate commodity which could developed as an agro-tourism area. This potency is also supported by the existence of industrial sector and the increasing trend of tourism arrival. So that, development of new tourist objects, such as agro-tourism at Jembrana Regency is still prospective.
KAJIAN SIFAT FISIK, KIMIA, DAN MIKROBIOLOGI BEBERAPA JENIS DAUN PISANG SEBAGAI BAHAN KEMASAN TRADISIONAL PADA LAMA BLANSIR YANG BERBEDA Anom Sutrisna Wijaya, I Made; Apriadi Aviantara, I Gusti Ngurah; Retno Pebrianto, Hervin
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objectives of this research were to study the physical, chemical, and microbiology properties of Banana Leaf as traditional packaging materials at severals length of blanching time, and to determine the type of banana leaf which has the best packaging materials properties. Five types of banana leafs were observed and treated by steam blanching for 2, 4, and 6 minutes. The parameters observed included tensile strength (ASTM D-826), tear strength (ASTM D-687) moisture permeability (desican method), gas permeability (pressure increased method), porosity (ASTM D-726), thickness, weight per surface area, moisture content, oil and acid resistent, and total microbes. The results indicated that different type of banana leaf had different properties, and blanching treatment had significant effect on tensile strength, tear strength, porosity, thickness, weight per surface area, misture content, oil and acid resistant, and total microbes. The type of banana leaf that had the best properties as traditional packaging materials was “pisang kepok” that blanching for 2-4 minutes.

Page 5 of 5 | Total Record : 50

 1   2   3   4   5 

Filter by Year

2005 2009


Reset
Filter By Issues
All Issue Vol. 15, No. 2 Agustus 2009 Vol. 15, No. 1 Februari 2009 Vol. 14, No.2 Agustus 2008 Vol. 14, No. 1 Februari 2008 Vol 13, No.2 Agustus 2007 Vol. 13, No. 1 Februari 2007 Vol. 12, No. 1 Februari 2006 Vol. 11, No. 2 Januari 2005