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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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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 6 Documents
 1 
Search results for , issue "Vol 20, No 4 (2000)" : 6 Documents clear
Identification of Comulative Fruit Responses during Storage Using Neural Networks Wahyu Purwanto
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 (1428.313 KB) | DOI: 10.22146/agritech.13674

Abstract

Neural networks are useful to identify complex nonlinear relationships between input and output of a system. Cumulative fruit responses such as water losses and ripening during storage are characterized non-linearly. For identification, several patterns of these cumulative responses, as affectef by environmental factors, are often conducted by repeating the experiment several times under different enviromental conditions. It is not well-known how many response patterns (training data sets) are necessary for an acceptable identifiaction. This research explores an affective way to identify the cumulative responses of tomato during storage using neural networks. Firstly, data for identification were obtained from a mathematical model. Secondly, the relationship between the number of response pattern and the estimation error were investigated. The estimated error becomes smaller when the number of response pattern is three or more. This suggests that three types of response patterns allow cumulative responses to be succesfully identified. Besides, an addition of linear data (1,2,..,N) as input variable significantly improves the identification accuracy of the cumulative response. Finally, the identification of actual was implemented based on these results and satisfactory results will be obtained.
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.
Penggunaan Beberapa Isolat Khamir pada Fermentasi Biji Kakao Susijahadi Susijahadi
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 (1377.309 KB) | DOI: 10.22146/agritech.13676

Abstract

Effects of inoculation of eleven Yeast isolates, on the properties of cocoa beans during fermentations was studied. Inoculation of the eleven yeast isolates resulted different chemical properties of the bean comparing with the control. Isolates E, G, H, J, and K increased the temperature of the mass of the beans that of the control. Especially isolate H and I gave the optimal pH (5,26 and 5,25 respectively), resulting a high concentration of flavour precursors during fermentation. At the end of fermentation isolate H gave the highest concentration of total nitrogen (2,56%) and lipid (48,74%), whereas isolate I gave highest concentration of reduction sugar (2,71%) in cotyledon of the beans. Therefore inoculation of yeasts, especially isolate H and I, could improve the chemical properties of cocoa beans during fermentation.
Atmosfer Termodifikasi Tidak Memperpanjang Umur Simpan Bawang Bombay Kultivar Southport White Globe Suharwadji Sentana
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 (719.056 KB) | DOI: 10.22146/agritech.13677

Abstract

This study was carried out to see the effect of modified atmosphere storage on the storage life of Southport White Globe (SWG) onions. SWG onions were packed in polyethylene bags and stored at 20°C for 14 weeks. To increase its effectiveness, phorone, KMnO4 and Ca(OH)2 at various levels were also placed inside the polyethylene bags. Production of CO2, O2 and ethylene were monitored fortnightly, and at the end of storage, onion sprouting, rotting, and rooting were also observed. The results show that phorone at 2 ml tended to stimulate CO2 production, while KMnO4, Ca(OH)2 at either 200 g or 400 g inhibited CO2 production, however, ethylene elimination tended to stable. No root growths were detected. Disease incidents were also prohibited by KMnO4, Ca(OH)2, and KMnO4 plus Ca(OH)2 at 400 g. On the other hand, those chemicals stimulated onion sprouting.
Analisis Preferensi Industri Kecil Berbasis Tepung Terigu terhadap Pemilihan Jenis Tepung Terigu di Kotamadya Yogyakarta Didi Adriansyah; Wahyu Supartono; Guntarti TM
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 (1662.959 KB) | DOI: 10.22146/agritech.13679

Abstract

In the low class of small scale wheat flour based industries, price attribute played the most important role in choosing wheat flour, followed by dough rising, accessibility, dough elasticity, flavour and colour. The medium class wheat flour based industries had different considerations - price, dough elasticity, dough rising, flavour, accessibility and colour. The price attribute had still the first consideration in choosing wheat flour in the high class of small scale industries and than followed by accessibility, dough elasticity, dough rising, flavour and colour. This research also showed, that the most preferred wheat flour brand by small scale industries base in wheat flour were Cakra Kembang (50%), Segitiga Biru (43%), Beruang Biru (2,8%), Kunci Biru (1,4%), Melati (1,4%) and Raflesia (1,4%).
Implementasi Konsep Quality Function Deployment (QFD) untuk Meningkatkan Kualitas Produk Usaha Bakery Muhammad Sri Sadono; Guntarti Tatik Mulyati; Wahyu Purwanto
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 (3345.314 KB) | DOI: 10.22146/agritech.13681

Abstract

Product development and design have in the past often concentrated on specification and performance required. With and abundance of production capacity from other companies, the customer has greatest freedom of choice and will increasingly exercise that freedom. Products that only just satisfy the basic needs of performance and specification, but miss out on additional desirable or 'excitment' features seen elsewhere, will probably cause the intending purchaser to select the competitor's product. Quality Function Deployment (QFD) is a powerful technique, which enables companies to anticipate and prioritize customer needs in their totality and to incorporate them effectively into the product and service provided for the end user. Quality Function Deployment is a process which brings together the lifecycle of a product from its conception. through design, manufacture, distribution, and use, until the product has, the costumer's opinion, served its expected life. The management of QFD ensures that vital consumer satisfaction and excitement attributes are recognized and developed, so that the company can achieve a competitive edge. It is equally, if not more, important that this is achieved profitability, thereby providing increased security of the business and for its emlpoyees. According to the result of research at bread customer, pronounced 9 primary customer requirements its separated at 26 secondary customer requirements. That customer requirements must be answer by company with 26 technical requirements has implementation step priority stage, which can give guidance to the companies management of QFD team for implementing the Total QUality Management concept.

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