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Rachma Wikandari
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Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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Daerah istimewa yogyakarta
INDONESIA
agriTECH
Published by Universitas Gadjah Mada
ISSN : 02160455     EISSN : 25273825     DOI : 10.22146/agritech
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 4 Documents
 1 
Search results for , issue "Vol 12, No 3 (1992)" : 4 Documents clear
Pembentukan Flavor Bubuk Cokelat, Kajian Peranan Waktu Fermentasi Biji Kakao G.P. Ganda Putra; Sutardi Sutardi; Bambang Kartika
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1327.804 KB) | DOI: 10.22146/agritech.19241

Abstract

This research Investigated the role of cocoa bean fermentation to the formation of specific flavor of cocoa powder. Periode of fermentation varies from 0 hour (without fermentation) up to 192 hours. The degree of fermentation index increased from 0.38 at the,beginning of fermentation to 1.26 at 168 hours fermentation. The flavor formation of cocoa powder was characterized by decreasing of pH, total polyphenol and theobromine content during fermentation of cocoa beans. The chromatogram profile of components constituiting the odor of cocoa powder obtained from different fermentation penode were similar. However, each cocoa powder having different components for formation of odor gave different response on peaks; particularly on peaks number 3 and 5 which achieved maximum area during 72 and 144 hours fermentation, respectlvery. While, the other components (peak number 1, 2 and 4) were slightly change.
Ultrastruktur Biji Kacang Tanah Pada Beberapa Tahap Pengolahan B.A. Susila Santoso; Yulianto Yulianto
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2000.084 KB) | DOI: 10.22146/agritech.19244

Abstract

Study on edible peanut (Arachishypogaea L.) seed ultrastructure related to peanut processing stages were conducted at Sukamandi Research Institute for Food Crops. Macan (peanut variety)was dried ,until its moisture content was 6-7%. The peanut seeds were pressed hidraulically at 300 kg/cm2 for 1.5minutes to obtain partially defatted peanut (kacang tanah lemah rendah, KTLR). The pressed peanut (KTLR) was expanded in water or sauce water for 30 minutes to make partially defatted peanut expanded (kacang tanah lernak rendan rekonstitui,KTLRr). The content of protein and oil of the fried products were evaluated, and their ultrastructure were observed under a scanning electron microscope. Hydraulically pressing stages caused the peanut protein content increase from 26,5 to 43.1% and oil content decrease from 42.2 to 26.2%.
Distribusi Kecepatan Aliran di Saluran Terbuka Pada Permukaan Saluran Bergelombang Saiful Rochdyanto
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1373.014 KB) | DOI: 10.22146/agritech.19246

Abstract

Study on velocity distribution in wavy bed was conducted in a 10 m long, 0.5 m wide, 0.4 m depth glass-walled rectangular open channel. Flow characteristic was measured by hot wire anemometer and data was transferred to personal computer by digitizer. The Reynolds number which calculated from the maximum velocity are 3940,5630, 8190, and 12,930 respectively. Result of study shows that velocity data can not be approached by using the logarithmic law Mean while the power-law velocity distribution seems applicable in explaining the scanered velocity data. The velocity reduction about 0.21u/um in the area close to the bed and 0.05 u/um In the middle of turbulent boundary layer is disadvantage in the view point of hydraulic structure operation
Perancangan Cangkul Ergonomis Untuk Meningkatkan Kapasitas Kerja Petani dalam Mengolah Tanah Sawah Wahyu Purwanto
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1321.681 KB) | DOI: 10.22146/agritech.19247

Abstract

Generally, cultivation of rice field in Daerah Istimewa Yogyakarta has been done with hoe. This tool is produced by the small scale industries. Powerlessness of their products lies on many kind of shape and size, because the shape and size of the hoe are decided according to local rice field condition·andbased on the body space of the hoe maker. Variation of shape and size causes man machine system between the farmers and the tools not to be integrated. So, the output of the system will not be optimal. To optimize the output of the system integration between the farmers and the tools is necessary. Design of the ergonomical hoe is to integrate man machine system with anthropometric approach. From an evaluation of 10 kinds of the local hoe and the ergonomical hoe. can be depicted that energy to cultivate rice field is 3.69 kcal/minute and 5.82 kcal/minute for the ergonomical hoe and the local hoe No: 2, respectively. The local hoe No: 2 is classified as bad hoe among 10 kinds of the local hoe. The farmers can cultivate rice field about 54.8 meter square/hour and 44 meter square/hour. if the farmers used the ergonomical hoe and the local hoe No. 2 respectively.This result shows that work productivjty can be increased about 99% by the ergonomical hoe, compared that by the local hoe No: 2. In addition. the body position of the farmers will be natural and working load on the lumbar spinewill be decreased if the ergonomical hoe is used. This condition performs a good·working condition, safety and healthy to the farmers.

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