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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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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 3 Documents
 1 
Search results for , issue "Vol 13, No 4 (1993)" : 3 Documents clear
Pengaruh Penambahan Tepung Kacang Hijau dan Gliseril Monostearat Pada Tepung Jagung Terhadap Sifat Fisik dan Organoleptis Roti Tawar yang Dihasilkan Rob Mudjisihono; S. Joni Munarso; Zuheid Noor
agriTECH Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1239.581 KB) | DOI: 10.22146/agritech.19273

Abstract

An experiment was conducted to evaluate the effect of addition of mungbean flour and gliceryl monostearat (GMS) on the loaf volume, hardness, porosity, colour, texture, taste and flavour of bread. Corn and mung bean flour and then added with 1, 2 and 3 percents of GMS. Physical analysis showed that corn and mungbean flour can be used to produce a good quality bread. Addition of fifteen percents of mungbean in flour resulted in a good loaf volume and increase in the hardness of bread. Addition of GMS with several concentrations were also not negatively affecting to the taste, flavour, the texture and the colour of bread. The panelist prefered the texture of bread with addition of five percents mungbean flour and Iwo percents GMS. While, the panelist prefer the taste of bread with addition of ten percents mungbean flour and two percents GMS.
Pengaruh Ratio Molar Fitat:Zn Pada Diet Tempe Terhadap Pertumbuhan dan Spermatogenesis Mary Astuti
agriTECH Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2866.954 KB) | DOI: 10.22146/agritech.19274

Abstract

Telah dilakukan penelitian mengenai pengaruh ratio molar asam filet: Zn dalam diil lempe terhadap pertumbuhan dan spermatogenesis. sebagai hewan percobaan digunakan tikus putih jantan strain Wislar umur 21 hari. Untuk mendapatkan ratio molar yang bervariasi, digunakan tempe yang difermentasi seams 0, 36 dan 60 jam dan ditambahkan pula ZnSO4 sebanyak 7 ppm pada dill tempe tersebut. Hasil percobaan menunjukkan bahwa penambahan ZnSO4 dalam diit tempe meningkatkan nafsu makan dan berat badan tikus. Gambaran mikroskopik jaringan testis likus yang diberi pakan tempe fermentasi 0, 36 dan 60 jam selama 28 hurl dengan herbagai ratio molar Mal: Zn menunjukkan spermatogenesis dan berat organ testis yang normal. Penelitian ini menunjukkan bahwa diet tempe tidak berpengaruh negatif terhadap sistem reproduksi.
Peranan Perubahan Komponen Prekursor Aroma dan Cita Rasa Biji Kakao Selama Fermentasi Terhadap Cita Rasa Bubuk Kakao yang Dihasilkan G.P. Ganda Putra; Sutardi Sutardi; Bambang Kartika
agriTECH Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1053.48 KB) | DOI: 10.22146/agritech.19275

Abstract

Telah dilakukan penelitian tentang peranan perubahan komponen prekursor aroma dan cita rasa biji kakao lindak selama fermentasi terhadap cita rasa bubuk kakao yang dihasilkan. Penelitian dilaksanakan dengan variasi waktu fermentasi dari 0 hari (tanpa fermentasi) sampai 8 hari. Biji kakao hasil fermentasi dikeringkan dengan pengering buatan. Biji kakao kering dibuat bubuk kakao dengan metode "liquor" process" . Bubuk kakao secara indrawi diuji tingkat kesukaan oleh sejumlah panelis terpilih. Juga dilakukan analisis komponen prekursor aroma dan cita rasa seperti total asam amino, gula reduksi, total polifenol, teobromin dan keasaman (pHl). Hasil analisis menunjukkan bahwa selama fermentasi terjadi peningkatan kandungan total asam amino dan gula reduksi, dan nilai tertinggi dicapai berturut-turut sebesar 0,60 dan 0,65% pada fermentasi 6 hari. Kandungan total polifenol dan teobromin berturut-turut turun mencapai 5,68 dan 1,42% dengan lama fermentasi yang sama. Baik total asam amino, gula reduksi, total polifeno. maupun teohromin terbukti semuanya memiliki peranan yang besar pada aroma dan cita rasa bubuk kakao yang dihasilkan.

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