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Journal : agriTECH

Peningkatan Nilai Gizi, Sifat Organoleptik dan Sifat Pati Sagu Mutiara dengan Penambahan Buah Kenari (Canarium ovatum) Vita N. Lawalata; I Wayan Budiastra; Bambang Haryanto
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2312.18 KB) | DOI: 10.22146/agritech.13494

Abstract

Sago is a potential local crop for food diversification program. The research aims to 1) improve the nutrition of pearl sago product through canary addition 2) evaluate of chemical-physical and organoleptic quality of pearl sago 3) study the influence of packaging to the product during storage and 4) to predict the shelf life of pearl sago product. The research was done in two steps : I) product development through canary addition of 0 %, 3 %, 6 %, 9 %, 12 % and 15% to pearl sago. 2) packaging and storage the pearl sago using LDPE and PP/alufo/PP. The result shows that canary addition of 9 % and PP/alufo/PP packaging is the best treatment for pearl sago. The product has contents of moisture, protein, fat, ash, carbohydrate and energy of 5.83%, 5.53%, 6.72%, 0.81%, 81.14%, 407.17 Kal, respectively, with shelf life of 256 days.
Klasifikasi Tingkat Kematangan dan Kemasakan Buah Durian dengan Model Neural Network Amin Rejo; Hadi K. Purwadaria; I Wayan Budiastra; Suroso Suroso; Slamet Susanto; Yul Y Nazaruddin
agriTECH Vol 21, No 4 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1138.713 KB) | DOI: 10.22146/agritech.13583

Abstract

This study was aimed to develop the model to predict the maturity and ripeness of durian based on its physical and chemical characteristics using neural network. The physicochemical and acoustic characteristics measurement was fed into the model as the inputs, which provided the levels of maturity and ripeness as the output of the model. The results suggested that the physico-chemical properties and the acoustic charcteristic decreased with the increase of both maturity and ripeness level of durian. The total solid soluble, the water content and the total sugar increased according to the fruits maturity. The total acids increased in the beginning of durian maturing process and then decreased when the maturity and ripeness level reached the mature-over ripened stage. Data training were done by model of neural network: model 4 output, with various node in the hidden layer 4, 6, 8 and 10 nodes. The results recommended that the best model to be applied was model 4 output with 4 nodes in the hidden layer and iteration 1000 and 5000 with the model accuration 87.5 % - 100%.
Menentukan Ketuaan Buah Durian Berdasarkan Sifat Ultrasoniknya Bambang Haryanto; Hadi K. Purwadaria; I. Wayan Budiastra; A. Trisnobudi
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1052.904 KB) | DOI: 10.22146/agritech.13643

Abstract

The research was conducted to determine the maturity of durian through ultrasonic properties. For this purpose, a measurement system based on ultrasonic method was developed and controlled by a PC computer. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the Personal computer. Twelve mature durians of (95 ± 3) days after fullbloom and 12 immature durians of (70 ± 3) days after fullbloom were used to determine the velocity and the attenuation. The result showed that attenuation and velocity wave of mature durians were 9.256 ± 1.077 dB/cm and 501.62 ± 44.28 m/sec, whereas the attenuation and velocity of immature ones were 6.279 ± 0.772 dB/cm and 422.36 ± 33.68 m/sec. The relationship between velocity wave of whole durians and, firmness, and velocity wave with total soluble solid were linear and significant (r2= 0.82 and r2= 0.73, respectively). Meanwhile the relationship between attenuation, and firmness, and attenuation with total soluble solid were exponential with correlation r2= 0.69 and r2= 0.67, respectively. The firmness and total soluble solid of durian flesh has strong correlation (r2= 0.92)
Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr) Bambang Haryanto; I. Wayan Budiastra
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1101.805 KB) | DOI: 10.22146/agritech.13675

Abstract

The study was conducted to determine the ripeness of durian (durio zibhetinus) by spesific gravity. Total sample were 32 durians, consited of 16 unripe durians and 16 ripe durians. Durians was colected from Bogor. Spesific gravity of durians was measured by water displacement method and then the durians were opened to check the ripeness. Firmness and total soluble solid were determined to reveal the ripeness of flesh. The spesific gravity of ripe durian was (0.824 ± 0.03) g/cm3. The firmness of ripe durian was (5.99 ± 4.04) N and unripe one was (43.48 ± 5.39) N. The total soluble solid of ripe durian was (43.48 ± 5.39) % brix and unripe one was (6.91 ± 1.30) % brix. The relationship of spesific gravity (BJ) with the flesh of durian firmness and total soluble solid were fairly high with the correlation coefficients of 0.86 and 0.91 respectively.
Pendugaan Kandungan Kimia Mangga Gedong Gincu Menggunakan Spektroskopi Inframerah Dekat Herna Permata Sari; Yohanes Aris Purwanto; I Wayan Budiastra
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.642 KB) | DOI: 10.22146/agritech.16599

Abstract

The objective of  this work was to predict the soluble solid content, total acid, sugar acid ratio, and crude fiber of ‘Gedong Gincu’ mango non destructive using Near infrared Spectroscopy. Experiments were carried out using 182 samples of ‘Gedong Gincu’ mango. NIR reflectance spectra measurements were performed at wavelength of 1000-2500 nm using NIRFlex N-500 fiber optic solid. References data were collected from laboratory measurements. Five pre-processing treatments, smoothing 3 points (sa3), normalization (n01), first derivative Savitzky-Golay 9 points (dg1), combination (n01, dg1), and the Multiplicative Scatter Correction (MSC) were used to improve the accuracy of the calibration model. Partial Least Square (PLS) method was used to calibrate NIR data through references data. The results show  that the best method for prediction of soluble non solid spectra were MSC and 12 factor of PLS with calibration value of Correlation Coefficient (r), Square Error Calibration (SEC), Square Error Prediction (SEP),  Ratio of standard error prediction to deviation (RPD) were 0.91, 0.25 %, 0.39 %, 2.14 respectively. Sugar acid ratio content was predictd using  MSC and 12 factor of PLS calibration with values of r, SEC, SEP, RPD were 0.81, 32.08 °Brix/%, 38.44 °Brix/%, 1.45. Soluble solid content was predicted using sa3 and 15 factor of PLS calibration with values of  r, SEC, SEP, RPD were 0.82, 1.04 °Brix, 1.28 °Brix, 1.52 respectively. Total acid was predicted using  dg1 and 3 with the value of  r, SEC, SEP, RPD were 0.74, 0.01 %, 0.12 %, 1.33 respectively. It could be concluded  that the developed model could be used to predict the chemical contents of ‘Gedong Gincu’ mango non destructively. ABSTRAKTujuan dari penelitian ini adalah memprediksi kandungan total padatan terlarut (TPT), total asam, rasio gula asam, dan padatan tidak terlarut (serat kasar) mangga Gedong Gincu secara non destruktif menggunakan spektroskopi inframerah dekat (NIR). Bahan yang digunakan berupa mangga Gedong Gincu sebanyak 182 buah. Pengukuran spektra reflektan NIR dilakukan pada panjang gelombang 1000 – 2500 nm menggunakan NIRFlex N-500 fiber optik solid dilanjutkan pengukuran data referensi laboratorium. Lima pra-proses data spektra yaitu smoothing 3 points (sa3), normalisasi (n01), first derivative Savitzzky-golay (dg1), kombinasi (n01,dg1), dan Multiplicative Scatter Correction (MSC) dilakukan untuk meningkatkan akurasi model kalibrasi. Kalibrasi data NIR dan data kimia dilakukan menggunakan metode Partial Least Square (PLS). Metode terbaik untuk prediksi padatan tidak terlarut diperoleh dengan pra-proses MSC dan kalibrasi PLS dengan nilai Correlation Coefficient (r), Square Error Calibration (SEC), Square Error Prediction (SEP), Ratio of standard error prediction to deviation (RPD) adalah 0,91, 0,25 %, 0,39 %, 2,14, dan faktor PLS 12. Kandungan rasio gula asam diduga dengan pra-proses MSC serta kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,81, 32,08 °Brix/%, 38,44 °Brix/%, 1,45 dan faktor PLS yang digunakan 12. TPT diduga menggunakan pra-proses sa3 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,82, 1,04 oBrix, 1,28 °Brix, 1,52. Model kalibrasi total asam diperoleh pra-proses dg1 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,74, 0,01 %, 0,12 %, 1,33. Hasil penelitian ini menunjukkan bahwa model yang dikembangkan dapat digunakan untuk menduga kandungan kimia mangga Gedong Gincu secara non destruktif.
Co-Authors . Saputera . Sutrisno A. Trisnobudi Adrizal . Agus A Munawar Ahmuhardi Abdul Azis Amin Rejo Amoranto Trisnobudi Anggie Yulia Sari Aris Purwanto Aryanis Mutia Zahra Baihaqi Baihaqi Bambang Haryanto Bambang Haryanto Bambang Haryanto Bambang Haryanto BAMBANG S. PURWOKO Bambang S. Purwoko Bambang Soenarto Baskoro Wicaksono, Baskoro Dheni Mita Mala Dwi Dian Novita Ei Mon Kyaw Emmy Darmawati Fadfhillah, Dini Nur Fadhillah, Dini Nur Fila Rodotul Jannah Hadi K. Purwadaria Hadi K. Purwadaria Hadi K. Purwadaria Hafiz Fajrin Aditama Harmi Andrianyta Herna Permata Sari I Kadek Suardika I M. S. Wibawa I Nyoman Sutarpa Sutama I Wayan Redana I Wayan Redana I Wayan Redana I. B. M. Suryatika Indah Kurniasari Irawaty Irawaty Jajang Juansah Jajang Juansah Jati Sumarto Putro Jeris Habfrons Wiatri Djereng Juhana, Juhana Ketut Agus Karmadi KUDANG B. SEMINAR Kudang B. Seminar Kustoko, Kusriani La Rianda LADY C. E. CH. LENGKEY Lady Lengkey Lalu Hendri Setiawan Mar'atus Sholihah Mawiti Infantri Mawiti Infantri Yekti N. N. Ratini Noneng Fahri Novi Andareswari Noviar Harun Nur Arifiya Ocarina, Estika Parida, Desca Putu Doddy Heka Ardana Rini Rosita Rizal Syarief Rizky Wiradinata Rokhani Hasbullah Ruri Wijayanti Samsudin Samsudin SEDARNAWATI YASNI Sigid Hariyadi Siti Djamila Siti Zulaikah Slamet Susanto Slamet Widodo Slamet Widodo Sobir Sobir Sri Agustina Sri Citra Yuliana Madi Sugiyono . Sugiyono Sugiyono Suharta, I Wayan Gede Sukrisno Widyotomo Suroso . Suroso . Suroso Suroso Sut risno Sutrisno - Sutrisno . Sutrisno Mardjan Sutrisno Sutrisno Trisma Rezeki Zairisman Usman Ahmad Vita N. Lawalata Wendianing Putri Luketsi Wiranda G. Piliang Yasin, Yasnita Yul Y Nazaruddin Yunisa Tri Suci