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agriTECH

agritech
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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 12 Documents

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Search results for , issue "Vol 28, No 4 (2008)" : 12 Documents clear

Kinetika Pertumbuhan Aspergillus oryzae KKB4 pada Substrat Padat serta Aktivitas Enzim Kasar Ekstraseluler untuk Mereduksi Aflatoksin B Sardjono Sardjono
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Previous research indicated that Aspergillus oryzae KKB4 be able to degrade aflatoxin B (AFB1) and it was found 1that extracelular enzymes take a role on degrading and detoxify AFB1 in submerged culture system. Fungal fermenta-tion in solid-state culture more advantage compare to submerged culture system, because of the medium composition is simple and relatively cheaper than submerged culture. Agricultural waste usually used for solid-state culture system for fungal fermentation. The growth kinetics of Aspergillus oryzae KKB4 in solid-state culture and its extracellular enzyme activity were observed in this research. Rice bran was used for growth medium. The inoculated rice bran were aseptically distributed over petridishes containing 29-30 g of inoculated rice bran. Incubation was carried out in an incubator at 27 oC and relative humidity of 87-95 %. Kinetic parameters were studied, i.e. biomass, measured by bio- mass protein and viable plate count method, spore concentration, carbondioxide production rate (CPR), lost of water and dry matter, and the activity of crude extracellular enzyme againts AFB1. Crude extracellular enzyme was extractedfrom fermented rice bran by using 0.05M phosphate buffer and pure AFB1 was used as substrate. The reaction was conducted at 30 oC for 1 hr. It was shown that growth pattern was different between viable plate count and biomass protein. The biomass protein increased until the end of fermentation, and the maximum biomass protein was 2.628 mg/g dry matter. The maximum specific growth rate was 0.022/hr, and the highest carbon dioxide production rate (CPR) was0.0324 mmole/g/day found in the third day of fermentation. The metabolic activities also be shown by the rate of dry matter lost. The highest rate of dry matter lost also found in the third day of fermentation, and the correlation between dry matter lost and CPR was expressed in equation of y = 1.185 x + 0.0079. This result indicated that metabolic activi- ties (CPR, lost of dry matter) was able to be used as the growth parameter. The activity of crude extracellular enzyme associated with the fungal growth, and the highest activity was observed in the third day fermentation, it was 1.699 µg AFB1/ml/hr, or 0.888 µg AFB1/g biomass protein/hr.ABSTRAKPenelitian terdahulu menunjukkan bahwa Aspergillus oryzae KKB4, mampu mendegradasi aflatoksin B (AFB1) dan 1diketahui bahwa enzim ekstraseluler berperan dalam mendegradasi dan detoksifikasi AFB1 dengan menggunakansistem kultur rendam. Fermentasi jamur dengan substrat padatmemiliki beberapa keunggulan dibandingkan dengan kultur rendam, terutama karena media yang digunakan lebih murah. Hal ini disebabkan karena dapat mengguna- kan limbah pertanian sebagai media fermentasi. Dalam penelitian ini dilihat kinetika petumbuhan Aspergillus oryzae KKB4 pada substrat padat dan aktivitas enzim kasar ekstraluler terhadap penurunan AFB1. Sebagai media fermentasi digunakan dedak steril. Setelah inokulasi, dedak didistribusikan secara aseptis pada cawan petri sebanyak 29-30 gram tiap petri. Inkubasi dilakukan pada suhu 27 ºC dan RH 87-95 %. Parameter kinetik yang dipelajari adalah pertumbu-han biomasa yang diukur dengan protein biomasa, viable count, konsentrasi spora, laju produksi CO , kehilangan air 2dan kehilangan bahan kering serta aktivitas total enzim ekstriaseluler kasar terhadap AFB1. Enzim kasar diekstraksidari dedak terfermentasi dengan menggunakan buffer fosfat 0,05 M. Reaksi degradasi AFB1 dilakukan pada suhu 30ºC selama 1 jam dengan menggunakan AFB1 murni sebagai substrat. Hasil penelitian menunjukkan bahwa pertumbu- han biomasa berbeda antara yang diukur dengan viable plate count dan dengan pengukuran protein biomasa. Pada hasil plate count menunjukan pertumbuhan biomasa terjadi sampai hari ketiga fermentasi dan relatif konstan setelah periode tersebut, sedangkan dengan protein biomasa pertumbuhan terjadi sampai hari kelima fermentasi, dan terus sedikit meningkat pada periode berikutnya dengan maksimum protein biomasa 2,628 mg/g bahan kering. Laju pertum- buhan spesifik adalah 0,022/jam, dan laju produksi CO tertinggi adalah 0,0324 mmol/g/hari dan dicapai pada hari 2ketiga fermentasi. Aktivitas metabolisme juga ditandai dengan laju kehilangan bahan kering, degan laju tertingi pada hari ketiga fermentasi 0,035 g/g bahan kering/hari. Hubungan antara kehilangan bahan kering dengan produksi CO dinyatakan dengan persamaan y = 1,185 x + 0,0079. Hasil ini menunjukkan bahwa aktivitas metabolik (laju produksi CO dan jalu kehilangan bahan kering) dapat dipakai untuk mengukur pertumbuhan biomasa. Aktivitas total enzim ekstraseluler tertinggi juga dicapai pada hari ketiga fermentasi, yakni 1,699 µgAFB1/ml/jam, atau 0,888 µg AFB1/gprotein biomasa/jam.

Formulasi Serbuk Effervescent Sari Wortel (Daucus carrota) Novidiyanto Novidiyanto; Astuti Setyowati
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Carrot extract powder is product which soluble in both of cold and hot water. However, a mild stirring processed ischill needed to accelerate the solubility. Therefore, effervescent principles were introduced to improve the solubility character. This research was conducted to evaluate the various effervescent formulas on the physical properties and the consumer preferences. Carrot extract effervescent were prepared based on five formulas, which containing 200 g carrot extract powder on each formula. The ratio of sodium bicarbonate and acids (tartaric and citric acid) were 2.5 : (2 : 1) (formula 1), 2.5 : (1.5 : 1) (formula 2), 3.5 : (2 : 1) (formula 3), 3.5 : (1.5 :1) (formula 4) and 3.5 : (1.5 : 1) (formula 5). All materials were then dry mixed and screened with 20 mesh size of wire (stainless steel). The powders were analyzed the flow ability, angel of repose, compressibility, disintegration time and consumer preferences. The result showed car- rot extract effervescent powder prepared with 200 g of carrot extract powder, 135 g of sodium bicarbonate, 108 g of tartaric acid and 54 g of citric acid (formula 1) was the preferable product. The water and ß-carotene content were2.23 % and 0.29 µg/g (dw) respectively.ABSTRAKSari wortel (Daucus carrota) bubuk merupakan suatu produk olahan wortel yang larut baik dalam air dingin maupunpanas saat diseduh, namun perlu diaduk jika akan dikonsumsi. Salah satu usaha untuk meningkatkan kepraktisan dan kesegaran adalah dengan cara dibuat serbuk effervescent sari wortel. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan formulasi serbuk effervescent terhadap sifat fisik dan tingkat kesukaan serbuk effervescent sari wortel. Serbuk effervescent sari wortel dibuat 5 formula dengan jumlah sari wortel bubuk sama pada setiap formula yaitu 200 g, variasi rasio natrium bikarbonat dan asam (asam tartrat dan asam sitrat) sebagai berikut : formula 1 = 2,5: (2 : 1), formula 2 = 2,5 : (1,5 : 1), formula 3 = 3,5 : (2 : 1), formula 4 = 3,5 : (1,5 : 1) dan formula 5 = 3 : (1,5 : 1). Semua bahan dicampur dengan metode kering, kemudian serbuk effervescent yang dihasilkan disaring dengan ayakan20 mesh. Pengamatan dilakukan terhadap waktu alir, sudut diam, nilai pengetapan, nilai pH, waktu larut dan tingkat kesukaan terhadap warna, rasa, aroma, dam kesukaan keseluruhan. Serbuk effervescent terbaik ditentukan kadar air dan kadar ß-karoten. Hasil penelitian menunjukkan bahwa minuman serbuk effervescent yang terdiri dari sari wortel bubuk 200 g, rasio natrium bikarbonat dan asam (asam tartrat dan asam sitrat) yaitu 2,5 : (2 : 1) atau 135 g natrium bikarbonat, 108 g asam tartrat dan 54 g asam sitrat paling disukai. Kadar air 2,23 % dan kadar ß-karotennya sebesar0,29 µg ß-karoten/g bk.

Pengurangan Aflatoksin B (AFB ) dengan Proses Fermentasi Menggunakan Rhizopus Oligosporus MK-1 pada Pembuatan Bumbu Pecel Yuliana Tandi Rubak; Endang S. Rahayu; Sardjono Sardjono
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aflatoxin B is the most harmfull mycotoxin for human health because of the toxicity, carcinogenicity, teratogenicity 1and mutagencity. Aflatoxin is the common mycotoxin contaminant in grains, nuts and their products such as “bumbupecel”. Bumbu pecel is a kind of spice used for serving vegetable foods called “pecel” which is very popular in In-donesia. Biological reduction of aflatoxin is an important process in order to degrade aflatoxin in foods. The aim of this research was to modify the steps of bumbu pecel production to reduce aflatoxin B content through fermentation of peanut by Rhizopus oligosporus MK-1. The research was carried out in two steps that were modifying process inbumbu pecel production and sensory test for modified bumbu pecel. Modification process consisted of bean soaking, germ pealing, washing, steaming, fermentation of Rhizopus oligosporus MK-1 and roasting. Aflatoxin analysis was carried out by ELISA (Enzyme Linked Immunosorbent Assay). The result indicated that fermentation process by Rhizopus oligosporus MK-1 reduced 88.95 % aflatoxin B accumulatively in three days fermentation. Aflatoxin reduction 1was greater with the of length fermentation time and correlated with the growth of Rhizopus oligosporus MK-1. Twodays fermentation did not affect the sensory characteristic of bumbu pecel.ABSTRAKAflatoksin B adalah mikotoksin yang paling berbahaya untuk kesehatan manusia, karena bersifat racun, karsinogenik, teratogenik dan mutagenik. Aflatoksin adalah mikotoksin yang sering mencemari biji-bijian, kacang-kacangandan juga produk biji-bijian maupun kacang-kacangan seperti bumbu pecel. Bumbu pecel adalah bumbu yang digu- nakan bersama sayuran yang biasa disebut “pecel” yang sangat popular di Indonesia. Reduksi biologis aflatoksin adalah proses yang sangat penting untuk menurunkan kandungan aflatoksin selama fermentasi kacang oleh Rhizopus oligosporus MK-1. Penelitian ini terdiri dari 2 tahap yaitu modifikasi proses produksi bumbu pecel dan uji sensoris terhadap bumbu pecel yang telah dimodifikasi. Modifikasi proses meliputi perendaman biji, pengupasan kulit biji, pen- cucian, perebusan, fermentasi Rhizopus oligosporus MK-1 dan penyangraian. Analisis aflatoksin menggunakan ELISA (Enzym Linked Immunosorbent Assay). Hasil penelitian menunjukkan bahwa proses fermentasi menggunakan Rhizopus oligosporus MK-1 menurunkan kadar aflatoksin B sekitar 88,95 % selama 3 hari proses fermentasi. Semakin lama proses fermentasi, maka penurunan kadar aflatoksin juga semakin banyak dan berhubungan dengan pertumbuhanRhizopus oligosporus MK-1. Fermentasi selama 2 hari tidak berpengaruh terhadap karakter sensoris bumbu pecel.

Reduksi Aflatoksin B (AFB ) dengan Perebusan dalam Larutan Kapur pada Pembuatan Enting-Enting Marwati Marwati; Endang S. Rahayu; Retno Indrati
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aflatoxin is a toxin produced by Aspergillus flavus and Aspergilus paraciticus found on most grains like peanut and itsproducts. Enting-enting is one of food product basically made from peanuts. Previous survey stated that enting-enting has high enough aflatoxin content until 144 ppb which is more than allowable limit 20 ppb. This study aimed to know the decrease of aflatoxin on production of enting-enting which the process had been modified in to 0 %; 0.5 %, 1.5% and 2.5 % lime solutions and was combined with 0, 10, 15, and 20 minutes boiling time. These combinations were utilized to reduce and identify AFB reduction on a raw peanut. Peanuts was inoculated with A. flavus FNCC 6109 (as 1aflatoxin producer) prior using for enting-enting processing. The aflatoxin content was measured by ELISA method(Enzyme Linked Immuno Sorbent Assay). The results of this research showed that modification of enting-enting produc-tion utilizing 0.5 % lime solution combined with 20 minutes boiling time was able to reduce aflatoxin 47.8 % , 41.4 % and 17.07 % after boiling, roasting and removing inner skin off respectively. These total reduction of 73.96 % AFBwere not able to change the flavor.ABSTRAKAflatoksin merupakan toksin yang dihasilkan oleh Aspergillus flavus dan Aspergillus parasiticus yang banyak terda-pat pada biji-bijan seperti kacang tanah dan produknya. Enting-enting merupakan salah satu produk makanan yang berbasis kacang tanah. Berdasarkan hasil survei enting-enting memiliki kandungan aflatoksin B (AFB ) cukup tinggi 11diatas yang diperbolehkan badan POM (20 ppb) yaitu 144 ppb. Penelitian ini dimaksudkan untuk mempelajari penu-runan aflatoksin pada pengolahan enting-enting yang dimodifikasi proses pembuatannya dengan penggunaan larutankapur (0 %; 0,5 %; 1,5 % dan 2,5 %) yang dikombinasi dengan lama perebusan (0, 10, 15, dan 20 menit) dengan tujuan untuk mereduksi cemaran AFB pada bahan dasar dan mengidentifikasi reduksi AFB pada setiap tahapan pengolahan yang berpotensi menurunkan cemaran AFB . Kacang tanah yang digunakan untuk pengolahan enting-enting pada penelitian ini terlebih dahulu dicemari dengan Aspergillis flavus FNCC 6109. Kadar aflatoksin diukurdengan menggunakan metode ELISA (Enzyme Linked Immuno Sorbent Assay). Hasil penelitian menunjukkan bahwamodifikasi pengolahan enting-enting dengan penggunaan kapur konsentrasi 0,5 % dikombinasikan dengan lama perebusan 20 menit pada perebusan larutan kapur mampu mereduksi AFB 47,8 % diikuti dengan penyangraian 41,4% 1dan penghilangan kulit ari 17,07 %, dengan total penurunan 73,96 % dan tetap mempertahankan cita rasa.

Effect of Chitosan Coating Containing Active Agents on Microbial Growth, Rancidity and Moisture Loss of Meatball During Storage Yudi Pranoto; Sudip Kumar Rakshit
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Edible coatings based on chitosan were applied on meatball product in order to preserve quality during storages atambient and refrigeration temperatures. To improve its efficacy, chitosan coatings were incorporated with garlic oil0.2%, potassium sorbate 0.1 % and nisin 51,000 IU. The qualities of meatball assessed were total microbial growth, TBA value and percentage of moisture loss. All chitosan coatings suppressed microbial growth in meatball and strong- ly revealed when stored at refrigeration temperature. Incorporating garlic oil 0.2% into chitosan coating resulted in a greater reduction of rancidity level in meatball for both storages. Moisture loss of meatball was significantly reduced by all chitosan coatings and obviously shown when stored at refrigeration temperature.

Sensitivitas Bakteri Gram Positif terhadap Katekin yang Diekstraksi dari Gambir (Uncaria gambir) Rindit Pambayun Pambayun; Murdijati Gardjito; Slamet Sudarmadji; Kapti Rahayu K
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Research about sensitivity of Gram-possitive bacteria toward catechin extracted from gambir product has been con-ducted. The results showed that treatment with 6 % catechin extracts affects the growth of Gram-possitive bacteria (Staphylococcus mutans, S. aureus, and B. subtilis). Both S. mutans and S. aureus were inhibited significantly by the extract. Antibacterial activities of (+)-catechin extracted from gambir caused the cell damage irreversibly. Even by ad4bactericidal property. Furthermore, addition of 4, 6, and 8 % (w/v) of the extracts to the media had been carried out toinvestigate the rate of inhibition. The results showed that the addition of 4 % of the extracts slightly inhibit the Gram- possitive bacteria. The addition of 6 and 8 % of the extract showed that the growth of both S. mutans and S. aureus decline during one hour, while B. subtillis still resistant to the catechin. It could be concluded that S. mutans was the most sensitive bacteria to the catechin extracted from gambir followed by S. aureus and B. subtilis.ABSTRAKTelah dilakukan penelitian tentang sensitivitas bakteri Gram positif terhadap katekin yang diekstraksi dari gambir.Hasil penelitian menunjukkan bahwa perlakuan dengan ekstrak ketekin 6 % mempengaruhi pertumbuhan bakteri Gram positif (Staphylococcus mutans, S. aureus, and B. subtilis). S. mutans dan S. aureus dihambat oleh ekstrak secara nyata. Aktivitas antibakteri ekstrak katekin dari gambir menyebabkan kerusakan sel secara permanen. Sel tetap tidak dapat tumbuh meskipun ke dalam medium ditambahkan MgSO . Hal itu berarti bahwa ekstrak ketein dari gambir mempunyai sifat bakterisidal. Penambahan ekstrak katekin ke dalam medium dengan konsentrasi 4, 6 dan 8 % sudah dilakukan un-tuk melihat laju penghambatan pertumbuhan bakteri. Hasilnya menunjukkan bahwa penambahan 4 % ekstrak ketekin sedikit menghambat pertumbuhan bakteri Gram positif. Penambahan 6 dan 8 % ekstrak ketekin ke dalam medium menyebabkan pertumbuhan S. mutans dan S. aureus menurun setelah satu jam, sedangkan B. subtillis tetap tahan terhadap ekstrak ketekin. Sehingga dapat disimpulkan bahwa S. mutants paling sensitif terhadap ekstrak katekin dari gambir, diikuti oleh S. aureus dan B. subtilis.

Efektivitas Suplementasi Agensia Probiotik Lactobacillus acidophilus SNP-2 pada Pembuatan Tape Ketan dan Brem Siti N. Purwandhani; Endang S. Rahayu; Made Suladra
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A biomass of selected Lactobacillus acidophilus SNP-2 was added to the steamed waxy rice before fermentation, and towaxy rice tapuy after fermentation. For supplementation to white solid brem the LAB was added to the pasta of waxy rice tapuy before molding and drying. The drying of pasta were carried out by sun drying and cabinet dryer at 37-38 oC. The probiotic tapuy was kept at room temperature for 3 days, and in a refrigerator at 4 oC for 14 days. The sun dried brem was kept for 3 weeks and the artificial dried brem for 8 weeks at room temperature. The samples were taken periodically to analyse the population and stability of the probiotic organism, and to evaluate organoleptic properties using hedonic scale test. The result showed that Lactobacillus acidophilus SNP-2 supplementation to the rice before fermentation was more effective than that to the tapuy after fermentation. This was based on the observation on the increase of the LAB population after tapuy fermentation, and decrease of the population in the tapuy added with LAB. Keeping tapuy at room temperature for 3 days and at refrigerator for 14 days resulted in the LAB population of 1,2x107CFU/g - 1,5x108 CFU/g which met the requirement for probiotic food. Population of LAB on the brem after drying was showed by the survival cells, i.e. 6.4x106 CFU/g after sun drying and 5.2x107 CFU/g after artificial drying, respectively. After keeping at room temperature for 3 weeks the population of LAB in the sun dried brem was less than that required for probiotic food, i.e. 5.2x103 CFU/g, while that of the artificial dried brem after keeping for 8 weeks was 3.3x105CFU/g. The probiotic isolates taken from the tapuy and brem had the ability to inhibit the growth of Escherisia coli and Salmonella sp. Either fresh and kept the tapuy and brem were acceptable by panelists, therefore waxy rice tapuy and white solid brem are potential for probiotic foods.ABSTRAKPenelitian dilakukan dengan mensuplementasi biomassa agensia probiotik terseleksi Lactobacillus acidophilus SNP-2pada alur pembuatan tape ketan yaitu pada sebelum dan sesudah fermentasi, sedangkan pada pembuatan brem dita- mbahkan pada pasta brem sebelum pencetakan, dan pengeringan dilakukan menggunakan sinar matahari dan cabinet dryer (37 -38oC). Tape ketan probiotik disimpan pada suhu ruang selama 3 hari dan di dalam refrigerator (4oC) selama14 hari. Sedangkan brem yang dikeringkan dengan sinar matahari disimpan selama 3 minggu dan untuk yang diker- ingkan menggunakan cabinet dryer disimpan selama 8 minggu. Pada setiap interval waktu penyimpanan dilakukan analisa viabilitas dan stabilitas sel probiotik. Untuk mengetahui penerimaan konsumen dilakukan uji organoleptik menggunakan metoda Hedonic scale test. Hasil penelitian menunjukkan bahwa suplementasi Lactobacillus acidophi- lus SNP-2 pada tape ketan lebih efektif ditambahkan sebelum fermentasi dibandingkan dengan penambahan sesudah fermentasi, jumlah sel sebelum fermentasi relatif lebih tinggi dibandingkan sesudah fermentasi. Selama penyimpanan pada suhu ruang selama 3 hari dan di dalam refrigerator selama 14 hari, jumlah BAL dalam tape masih dalam batas syarat makanan probiotik, yaitu 1,2x107 CFU/g - 1,5x108 CFU/g. Viabilitas BAL pada brem yang dikeringkan dengan sinar matahari 6,4x106 CFU/g dan yang dikeringkan dengan cabinet dryer 5,2x107 CFU/g. Setelah disimpan selama 3 minggu jumlah BAL brem yang dikeringkan matahari sudah tidak memenuhi syarat sebagai makanan probiotik karena jumlah sel 5,2x103 CFU/g sedang yang dikeringkan cabinet dryer setelah 8 minggu 3,3x105 CFU/g. Isolat probiotik dari tape dan brem mempunyai daya penghambatan terhadap Escherichia coli dan Salmonella sp. Tape ketan dan brem probiotik segar maupun telah jadi, selama penyimpanan secara organoleptik disukai panelis. Jadi tape dan brem padat putih mempunyai potensi sebagai makanan pembawa agensia probiotik.

Suplementasi Lactobacillus Acidiphilus SNP-2 pada Pembuatan Tape Biji Teratai (Nhymphaea pubescen Wild) Rita Khairina; Iin Khusnul Khotimah; Endang Sutriswati Rahayu
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research are develop to usage of lotus seed as base medium tape and study of functionally lotusseed as probiotik agentia. The potency of lotus seed tape as probiotic agentia was done tape suplemented by Lactoba- cillus acidophillus SNP-2. Observation of product belong one month for volunter that consumption. Result of research show that lactic acid bakteria, Lactobacillus, and Enterobacter on feses volunter that consumption lotus seed tape belong observation not significancy. There is no difference values of microflora on feses volunter for before and after consumption of lotus seed tape with suplemented biomass. Range of means LAB between log 8.73 CFU/g – Log 10.12CFU/g, Lactobacillus Log 7.37 CFU/g – Log 10.38 CFU/g end Enterobacter Log 9.19 CFU/g – Log 10.49 CFU/g. ThepH values of feces volunter during observation is significant different with range on 6.11–6.68.ABSTRAKPenelitian ini bertujuan untuk mengembangkan pemanfaatan biji teratai sebagai bahan dasar pembuatan tape danmempelajari fungsionaliti tape biji teratai sebagai agensia probiotik. Potensi tape biji teratai sebagai agensia pro- biotik dilakukan dengan suplementasi tape dengan Laobacillus acidophilus SNP-2 dan diamati pada relawan yang mengonsumsi tape biji teratai selama 1 bulan. Hasilnya menunjukkan Total Bakteri Asam Laktat, Lactobacillus dan Enterobacter pada feses relawan yang mengonsumsi tape biji teratai selama pengamatan tidak menunjukkan pen- garuh yang nyata. Tidak terdapat perbedaan nilai mikroflora feses relawan sebelum dan sesudah mengonsumsi tape biji teratai yang disuplementasi biomassa. Rata-rata kisaran BAL adalah Log 8,73 CFU/g – Log 10,12 CFU/g, Lacto- bacillus Log 7,37 CFU/g – 10,38 CFU/g dan Enterobacter Log 9,19 CFU/g- Log 10,49 CFU/g. Nilai pH feses relawan selama pengamatan berbeda nyata dengan kisaran berada pada nilai 6,11–6,68.

Physico-Chemical Methods for Determination of Lard in Food Products for Halal Authentication Study A. Rohman; Y.B Che Man
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Food authenticity is a great concern not only for consumers but also for food producers. Lard and pork are prohibitedto be consumed by followers of Islamic religion. Lard and pork intakes are associated with several health problems. Because of the restriction reasons to consume lard and pork and its biological implications, indeed, analytical methods offering fast and reliable methods are required. This article will describe some physico-chemical methods i.e. Fou- rier transform infrared (FTIR) spectroscopy, chromatography, electronic nose, and differential scanning calorimetry (DSC) used to analyze the presence of lard and pork in food products.

Reviewer Volume 28, Tahun 2008 Reviewer Volume 28, Tahun 2008
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Agus Hardjoko, Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA), Universitas Gadjah Mada (UGM), YogyakartaAgustin Krisna Wardani, Fakultas Teknologi Pertanian (FTP), Universitas Brawijaya, Malang, Jl. Veteran, Malang 65145Ali Agus, Bagian Nutrisi dan Makanan Ternak, Fakultas Peternakan, UGM, YogyakartaBambang Purwantana, Jurusan Teknik Pertanian (TEP), FTP, UGM, YogyakartaBudi Indra Setiawan, Departemen Teknik Sipil dan Lingkungan, FTP, Kampus IPB Darmaga, Bogor 16680Chusnul Hidayat, Jurusan Teknologi Pangan dan Hasil Pertanian (TPHP), FTP, UGM, YogyakartaElita Rahmarestia, Balai Besar Pengembangan Mekanisasi Pertanian (BPP Mektan), Situgadung, Legok,Tromol Pos 2, Serpong, Kabupaten Tangerang, Banten 15310Eni Harmayani, Jurusan TPHP, FTP, UGM

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rachma Wikandari

Contact Email rachma_wikandari@mail.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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.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