cover
Contact Name
Widiastuti Setyaningsih
Contact Email
widiastuti.setyaningsih@ugm.ac.id
Phone
+6285712601130
Journal Mail Official
agritech@ugm.ac.id
Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
Location
Kab. sleman,
Daerah istimewa yogyakarta
INDONESIA
agriTECH
ISSN : 02160455     EISSN : 25273825     DOI : 10.22146/agritech
Core Subject : Agriculture,
Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).
Articles 1,217 Documents
Efektivitas Tutupan Rumput Gajah (Pennisetum purpureum) dalam Mitigasi Erosi Tanah oleh Air Hujan Muhammad Chrisna Satriagasa; Hatma Suryatmojo
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.50290

Abstract

Aktivitas manusia yang intensif terhadap lahan menyebabkan erosi dipercepat. Dampaknya yaitu tanah dari wilayah hulu terpindahkan ke wilayah hilir menyebabkan dampak serius. Tanaman penutup tanah memiliki peranan penting dalam pengurangan erosi tanah dengan cara mengurangi energi kinetik air. Penelitian ini bertujuan menginvestigasi dan menganalisis rumput gajah (Pennisetum purpureum) dalam mengurangi limpasan permukaan dan erosi tanah. Penelitian ini bersifat ekperimental dengan menggunakan simulator hujan. Simulator hujan yang digunakan memiliki ukuran 200 cm (T) x 120 cm (P) x 120 cm (L) dan memiliki 10 nozzle, dapat mensimulasikan intensitas hujan dan kemiringan lereng. Parameter yang digunakan dalam simulasi ini yaitu intensitas hujan sebesar 54,59 mm/jam, kemiringan lereng sejumlah 5 kelas. Intensitas hujan dipilih dengan pertimbangan simulasi pada intensitas hujan sangat lebat serta keterbatasan alat dalam meproduksi variasi intensitas hujan. Plot uji berukuran 80 cm (P) x 50 cm (L) x 30 cm (T) sebanyak 10 plot yang terdiri dari 2 jenis yaitu dengan rumput dan tanpa rumput. Pengukuran setiap plot dilakukan selama 60 menit dan dilakukan pengambilan data setiap 2 menit. Analisis kuantitatif dilakukan pada limpasan permukaan dan sedimentasi, sedangkan analisis kualitatif dilakukan terhadap bentukan erosi. Temuan dari penelitian ini yaitu tutupan rumput gajah mampu mengurangi akumulasi limpasan permukaan hingga lahan dengan lereng miring (15-25%). Tutupan rumput dapat mengurangi erosi sebesar 98,85% yang didekati menggunakan parameter turbidity. Tanah di lokasi kajian memiliki karakteristik fisik yang rentan terhadap erosi, sehingga tutupan lahan khususnya rumput gajah sangat berperan dalam mengurangi potensi bahaya erosi.
Pemodelan Laju Respirasi Buah Kolang-kaling (Arenga pinnata) pada Penyimpanan Modified Atmospheric Packaging (MAP) Arina Fatharani; Nursigit Bintoro; Arifin Dwi Saputro
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.50247

Abstract

Buah kolang-kaling (Arenga pinata) merupakan buah tropis yang yang penanganan pascapanen dan penyimpanannya masih menggunakan cara tradisional. Hal ini menyebabkan kesulitan dalam distribusi pemasaran. Salah satu cara yang belum banyak digunakan untuk mempertahankan umur simpan buah kolang-kaling adalah dengan penyimpanan dalam Modified Atmospheric Packaging (MAP). Penentuan suhu ruang penyimpanan dan kemasan diketahui dapat mempengaruhi kualitas produk segar yang diwakili oleh laju respirasi produk (produksi CO₂). Tujuan dari penelitian ini adalah untuk menganalisis laju respirasi dalam MAP dan memodelkan laju respirasi berdasarkan suhu ruang penyimpanan dan ketebalan kemasan. Kombinasi perlakuan yang digunakan adalah suhu ruang penyimpanan dan ketebalan kemasan. Suhu ruang penyimpanan yang digunakan adalah 5, 15, dan 28 °C. Kemasan yang digunakan adalah Low Density Polyethylene (LDPE) dengan ketebalan 30, 50, dan 80 μm. Nilai permeabilitas CO₂ sebesar 13205,4; 8390,1; dan 5260 cm³/m².d.0,1MPa untuk ketebalan 30, 50, dan 80 μm. Laju respirasi tertinggi didapatkan pada suhu penyimpanan 28 °C dengan ketebalan kemasan 30 μm sebesar 8,61 mL/kg.jam. Laju respirasi produksi CO₂ terendah didapatkan pada suku penyimpanan 5 °C dengan ketebalan kemasan 80 μm sebesar 1,97 mL/kg.jam. Suhu ruang penyimpanan dan kemasan memiliki pengaruh yang signifikan terhadap laju respirasi buah kolang-kaling dalam MAP. Suhu ruang penyimpanan yang tinggi dan kemasan yang lebih tipis atau kemasan dengan nilai permeabilitas yang tinggi akan menghasilkan laju respirasi yang lebih tinggi. Analisis statistik mengindikasikan bahwa suhu ruang penyimpanan, karakteristik kemasan, dan interaksi kedua faktor tersebut berpengaruh secara signifikan pada laju respirasi produksi CO2 buah kolang-kaling dalam MAP (p<0,05). Persamaan Arrhenius dan persamaan regresi polinomial dapat menjelaskan pengaruh suhu ruang penyimpanan dan ketebalan kemasan terhadap pola perubahan laju respirasi dari buah Kolang-kaling dalam MAP.
Karakteristik Growol yang Dibuat dengan Variasi Varietas Ubi Kayu (Manihot esculenta Crantz) dan Lama Fermentasi Sandi Afrianto; Chatarina Wariyah
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.50228

Abstract

Growol is a staple food made from processed cassava through fermentation, washing, pressing, and chopping. It is beneficial to health due to its lactic acid bacteria content. The problem was that producers always mix different cassava varieties, and varied fermentation time. Meanwhile, each cassava has different composition, especially their starch content. The fermentation time was not constant which ranges between 2-4 days. Furthermore, the typical sour taste and lactic acid bacteria content are determined by the length of this period. Therefore, this study aimed to evaluate the effect of cassava varieties and fermentation time on the chemical properties, total lactic acid bacteria (LAB), and the preference level of growol. The cassava used in this study were Meni, Ketan, and Lanting varieties, with fermentation time ranging between 2-4 days. Each sample were analyzed to determine moisture content, starch, and amylose. Furthermore, the fermented cassava that has been washed and pressed, was steamed for 15 minutes. Therefore, the resulted growols were analyzed to determine their moisture content, pH, titratable acidity, total LAB, and preference level using hedonic test method. The results showed the starch content were not significantly different, but the chemical properties was affected by the fermentation time (moisture content, amylose, titratable acidity), total LAB and preference level. Furthermore, the acceptable growols were made from Meni variety with fermentation time ranging between 2-4 days, or Ketan and Lanting varieties with 2 days fermentation. However, based on the lactic acid bacteria content, growol should be made with Meni variety with 4 days fermentation process, which had moisture content of 60.31 ± 0.21%, titratable acidity of 0.40 ± 0.05% and lactic acid bacteria content of 1.5x106 cfu/g.
Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency Fahrul Rozi; Sri Anna Marliyati
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.49478

Abstract

This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensoryattributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that theselected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.
Consumer Behavior Intentions to Purchase Daily Needs through Online Store Channel Moh. Wahyudin; Henry Yuliando; Amalia Savitri
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.49232

Abstract

The inception of the 4.0 industrial era led to the evolution of internet information technology, which significantly changed the business sector’s marketing, transaction, and payment systems into online stores.  This new marketplace is an important business infrastructure used to develop marketing strategies in this technological era. Therefore, it enables companies or enterprises, including those in the retail sector, to remotely sell daily products, such as cooking needs, foods, snacks, beverages, toiletries, and laundries through various online platforms. Furthermore, these companies need to creatively and anticipatively participate in the various trading competition by having an online shopping channel. This study aims to measure consumer behavior intention in using the online store channel to purchase daily needs products in order to determine the influence of convenience and risk transactions on behavioral intentions. Data were obtained from respondents that consistently make use of online stores channel. The result showed that consumers’ ease and convenience during transactions, especially in terms of payment and delivery service, have a positive and significant effect on their attitude and behavioral intention to use online store channel to purchase daily needs products.
Design Conformity of Indonesian-Made Mini Rice Combine Harvester and Anthropometry of Javanese Farmers Guntarti Tatik Mulyati; Muhammad Maksum; Bambang Purwantana; Makhmudun Ainuri
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.49044

Abstract

The combine harvester in Yogyakarta Province Special Region has a small size because it is used to harvest rice in a narrow area. The purpose of this study is to determine which parts of the mini combine harvester machine are not ergonomic and need to be improved so that the operator can work comfortably and safely. The types of mini combine harvester machines investigated in this study are QUICK H140R, TANIKAYA Ironbee HT12, and JAP001. Results showed that, for the three combine harvester machines, there was a mismatch in the physical size of the engine and the anthropometry of the operator. The main problems of the mini combine harvester machine are less ergonomic seat, inappropriate placement of the control table, hand activity in the maximum area, narrow workspace for leg movements, and less supportive footstep for the operator to work while standing. This information is expected to be utilized by Indonesian mini combine harvester machine designers so that the new design of combine harvester machines will be ergonomic, safe, and comfortable.
Utilizing Real-Time Image Processing for Monitoring Bacterial Cellulose Formation During Fermentation Darmawan Ari Nugroho; Lilik Sutiarso; Endang Sutriswati Rahayu; Rudiati Evi Masithoh
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.49155

Abstract

In general, nata is a bacterial cellulose results from bacterial fermentation of Gluconacetobacter xylinus. During the fermentation process, bacterial cellulose accumulates on the surface of the medium and is eventually visible. The parameter of the end of the fermentation process is indicated by the formation of bacterial cellulose sheets with a certain thickness. During this time, the determination of the success of the fermentation process is done by direct observation of the thickness formed. In this way, the failure of the fermentation process cannot be detected early. Real-time monitoring during the fermentation period will be very helpful to monitor the speed of bacterial cellulose formation and early failure detection of the fermentation process. Currently, image processing has been widely used for various purposes. This study describes how to utilize image processing to monitor bacterial cellulose formation during the fermentation process. For this reason, it is necessary to modify the fermentor by making an area to shoot and follow any thickness increase in the bacterial cellulose, as well as painting the fermentor in dark color to better contrast with the bacterial cellulose color. The device used is the Raspberry Pi, which has been connected to a web camera. Once the image has been captured, it is then processed to calculate the thickness, after which the thickness data are sent to the database.
Karakteristik Fisik, Kimia, dan Fungsional Pati Ubi Banggai Asetat pada Berbagai Variasi Waktu Reaksi If&#039;all If&#039;all; Asriani Hasanuddin; Abdul Rahim; Syahraeni Kadir
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.48983

Abstract

Banggai yam plant (endemic in Banggai Kepulauan Regency) is a potential raw material in production of modified starch. The one of techniques to increase the value of starch is modification of starch by acetylation method. This study objectives to determine the physical, chemical and functional characteristics of Banggai acetate yam starch at various reaction times. The study used a Completely Randomized Design with treatment time reaction (T), namely T1: 30 min, T2: 35 min, T3: 40 min, T4: 45 min, T5: 50 min, T6: 55 min. This study was conducted to determine the characteristics of yam acetate starch, which includes percent acetyl, degree of substitution, water and oil holding capacity (WHC/OHC), flammability, solubility, moisture content, ash, fat, protein, starch and amylose starch. The results showed that the longer reaction time under certain conditions will increase the acetyl percent, degree of substitution, WHC, OHC, flareability, solubility but reduce levels of fat, water, ash, fat, protein, starch and amylose starch, yam acetate. In this study at the best reaction time is (50 min), gives the acetyl percent 8.658% and substitution degree of 0.356, the value of WHC, OHC, Swelling ratio and solubility of 32.21%, 30.21%, 1.98 g/g, and 19.17% respectively.
Collaborative Strategy for the Supply Chain of Rice: A Case Study on Demak and Sukoharjo Regency, Central Java, Indonesia Adi Djoko Guritno; Novita Erma Kristanti; Megita Ryanjani Tanuputri
agriTECH Vol 41, No 1 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.48929

Abstract

The problems associated with rice production in Indonesia appear very complicated, due to poor management of the sufficient national rice stock and various unfavorable public policies. Recently, government’s directives on rice importation instigated polemics from several interests, as a result of inappropriate decisions on general rice production, with possible yearly increment. Therefore, there is need to embrace strategy development to balance demand and supply. The purpose of this study was to analyze the rice supply chain in Demak and Sukoharjo, Central Java Province, in an effort to provide effective and collaborative distribution policies at individual levels. In addition, in-depth interviews were conducted for 98 respondents in a bid to acquire relevant and current information for the conceptual framework development. Furthermore, sampling methodologies, termed purposive and snowballing, were applied, followed by the preparation of interview guidelines. The results showed the farmers obtained the lowest revenue margin among other tiers, while several technical challenges were also identified. Consequently, the activities of middlemen with excessive dominant roles in market price determination, were overemphasized, leading to an inefficient supply chain. Meanwhile, government’s position through the Indonesia Logistics Bureau (BULOG) is assumed to be vulnerable in the control of direct supply from farmers or collectors. Based on this study, intense comprehension of rice supply chain was achieved, with further provision of collaborative strategies towards promoting the balance of demand and supply.
Karakteristik Fisik Beras Analog Instan Berbasis Tepung Jagung dengan Penambahan k-Karagenan dan Konjak Indah Kurniasari; Feri Kusnandar; Slamet Budijanto
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.47491

Abstract

Instant analog rice is a form of product development from analog rice that is ready for consumption without the need to be cooked first but only needs to be soaked in boiling water for 3-5 minutes. The main challenge in developing instant analog rice is to reduce rehydration time while maintaining the integrity and texture of the rice produced. Hydrocolloids in the form of κ-carrageenan and konjac with concentrations of 0.5‒10.0%, both as a single additive and in combination, were added to the corn-based analog rice formula. Then, their effects on the physical characteristics of the instant analog rice were studied. The addition of κ-carrageenan and konjac in combination at a concentration of 5% each (KK10) showed the best results. This instant analog rice had a lower degree of breakage and bulk density, 2.02% and 0.39 g/mL, respectively. It showed a more hollow rice microstructure than the control and other combinations. KK10 instant analog rice can be rehydrated by soaking in boiling water for 3.5 minutes. The rehydrated rice had high grain integrity, with hardness, springiness, and chewiness values of 548.14 g; 0.86; and 229.76 g, respectively.

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