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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 18 Documents
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Search results for , issue "Vol 36, No 4 (2016)" : 18 Documents clear
Prediksi Debit Sungai Bedog dan Gajahwong Dengan Model Arima sebagai Dasar Penentuan Pola Tanam Murtiningrum Murtiningrum; Sudjarwadi Sudjarwadi; Rachmad Jayadi; Putu Sudira
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.032 KB) | DOI: 10.22146/agritech.10518

Abstract

Planting pattern in an irrigation system is affected by water availability in river which may fluctuate from time to time. The objective of this paper is to assess the discharge fluctuation characteristic of Bedog and Gajahwong Rivers measured respectively in Cokrobedog and Mrican Weirs. The historical discharge data of the two rivers was assessed to predict river discharges of subsequent year as a basis of planting pattern determination. The ARIMA model was employed to predict water avalability. Model test showed that ARIMA (1,1,0) and ARIMA (2,1,0) could accurately predict river discharge of the two rivers. Considering parsimony principle, the ARIMA (1,1,0) model was chosen as the most suitable model. Based on predicted discharge, the previous planting pattern can still be applied in the future.ABSTRAKPola tanam pada sistemirigasi dipengaruhi oleh ketersediaan air di sungai yang bervariasi dari waktu ke waktu. Tujuan penelitian ini adalah untuk menganalisis karakteristik fluktuasi debit Sungai Bedog dan Sungai Gajahwong yang masing-masing diukur di Bendung Cokrobedog dan Bendung Mrican. Data historis debit kedua sungai dianalisis untuk menentukan karakteristik dan memprediksi debit pada tahun berikutnya sebagai dasar penyusunan pola tanam. Model ARIMA dipergunakan untuk memprediksi ketersediaan air. Uji model menunjukkan bahwa ARIMA (1,1,0) and ARIMA (2,1,0) mampu memperkirakan debit kedua sungai. Dengan mempertimbangkan prinsip parsimony, maka model ARIMA (1,1,0) dipilih sebagai model yang paling sesuai. Berdadsarkan prediksi debit, pola tanam sebelumnya yaitu padi-padi-palawija masih dapat diberlakukan di masa yang akan datang. 
Pengaruh Penyimpanan Atmosfer Termodifikasi (Modified Atmosphere Storage/ MAS) terhadap Karakteristik Jamur Tiram Putih (Pleurotus ostreatus) Bambang Susilo; Dyah Ayu Agustiningrum; Dina Wahyu Indriani
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (810.889 KB) | DOI: 10.22146/agritech.16758

Abstract

The food storing technology is growing fast. Since the optimal storage could increase the value of the material being stored. A proposed solution to overcome counter this issue is the use of modified atmosphere storage (MAS) technology. White oyster mushroom (Pleurotus ostreatus) is one of vegetables that is highly perishable that makes this mushroom has a short shelf life. Therefore, appropriate postharvest handling is needed to maintain the quality of oyster mushrooms by expanding its shelf life. The aims of this research were to assess the effect of the use of MAS technology and to characterize the white oyster mushroom. Based on the research conducted at the Laboratory of Agricultural Processing and Postharvest Engineering, Department of Agricultural Engineering, Brawijaya University showed that the modified atmosphere storage of white oyster mushroom affected the respiration rate and shelf life of the studied commodities. On the basis of the observations on each parameter (respiration rate and storage time), the normal storage time for white oyster mushrooms is 1 day. While iby applying MAS, the white oyster mushrooms could last for 3 days using treatment A (21 % O) and B (12,4 – 12,5 %   O), and could last for 4 days using treatment C (9,2– 9,3 % O2) , D (5,9 – 6,1 % O2), and E (3,5 – 3,7 % O). Therefore, It can be concluded that by using MAS storage at low O2 concentrations, the shelf life of mushrooms could be longer.ABSTRAKTeknologi penyimpanan saat ini berkembang cukup pesat. Hal ini dikarenakan penyimpanan yang optimal akan meningkatkan nilai dari bahan yang disimpan. Salah satu upaya yang dapat dilakukan untuk hal tersebut yaitu penyimpanan menggunakan metode atmosfer termodifikasi (Modified Atmosphere Storage/MAS). Jamur tiram putih (Pleurotus ostreatus) merupakan salah satu komoditas sayuran yang bersifat mudah rusak, hal ini membuat jenis jamur ini memiliki umur simpan yang terbilang singkat. Oleh karena itu, penanganan pasca panen yang tepat pun dibutuhkan agar kualitas jamur tiram dapat dipertahankan sehingga umur simpannya juga lebih lama. Tujuan penelitian ini adalah untuk mengkaji pengaruh penggunaan teknologi penyimpanan dengan MAS terhadap karakteristik jamur tiram putih. Berdasarkan penelitian yang telah dilakukan di Laboratorium Teknik Prosesing Hasil Pertanian, Jurusan Keteknikan Pertanian, Universitas Brawijaya, menunjukkan bahwa penyimpanan dengan atmosfer termodifikasi  dapat mempengaruhi laju respirasi dan lama simpan komoditas jamur tiram putih. Hasil pengamatan pada tiap parameter (laju respirasi dan lama penyimpanan) dapat diketahui bahwa lama simpan jamur tiram putih pada kondisi normal adalah 1 hari. Sedangkan pada kondisi penyimpanan menggunakan metode atmosfer termodifikasi jamur tiram putih dapat bertahan selama 3 hari pada perlakuan A (21 % O2) dan B (12,4 – 12,5 % O), dan bertahan selam 4 hari pada perlakuan C (9,2 – 9,3 % O2), D (5,9 – 6,1 % O2), dan E (3,5 – 3,7 % O2). Sehingga dapat disimpulkan bahwa dengan menggunakan penyimpanan MAS pada konsentrasi O2 yang rendah maka umur simpan jamur akan semakin lama.
Perbaikan Sifat Fisik, Kimia, dan Antibakteri Edible Film Berbasis Pati Ganyong Budi Santoso; Antaria Marsega; Gatot Priyanto; Rindit Pambayun
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.133 KB) | DOI: 10.22146/agritech.16759

Abstract

The objective of the research was to improve physical, chemical, and antibacterial edible film based on Canna edulis Kerr by using eel’protein, gambir (Uncaria gambir Roxb), and Citrus hystic extract. The research design was completely randomized factorial design with three replications. There were three studies: the addition of eel’s protein extract, Uncaria gambir Roxb extract, and pH value at the concentration 0 % (v/v), 3 % (v/v), 6 % (v/v), 0 % (w/v), 1.5 % (w/v), 3 % (w/v), and 3, 4, 5, 6 respectively. The results showed that eel’s protein extract concentration significantly effected (at 5 % level test) on thickness and solubility, the Uncaria gambir Roxb extract concentration significantly affected the thickness, percentage of elongation and solubility and interaction between Uncaria gambir Roxb extract and pH value significantly affect the solubility. Charaterictics of the edible film was as follows: thickness 0.15 to 0.28 mm, percentage of elongation 37.17 to 84.4 %, solubility 4,00 to 69.57 %, water vapor transmission rate 4.09 to 11.77 g.m-2.d-1, and inhibition zone for microbe 0.44 to 2.79 mm. ABSTRAKTujuan penelitian ini adalah adalah untuk memperbaiki sifat fisik, kimia, dan antibakteri edible film berbasis pati ganyong dengan memanfaatkan ekstrak protein belut sawah, gambir, dan jeruk kunci. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Perlakuan penelitian terdiri atas konsentrasi ekstrak protein belut (0, 3, dan 6 (%v/v); konsentrasi ekstrak gambir (0, 1,5, dan 3 (%b/v), dan pH (3, 4, 5, dan 6). Hasil Penelitian menunjukkan bahwa ekstrak protein belut berpengaruh nyata terhadap ketebalan dan kelarutan, ekstrak gambir berpengaruh nyata terhadap ketebalan, persentasi pemanjangan, dan kelarutan serta perlakuan interaksi antara ekstrak gambir dan pH berpengaruh nyata terhadap kelarutan edible film. Karakteristik edible film yang dihasilkan memiliki ketebalan berkisar 0,15 hingga 0,28 mm, persen pemanjangan berkisar 37,17 hingga 84,4 %, kelarutan edible film dalam air berkisar 41,00 hingga 69,67 %, laju transmisi uap air edible film berkisar antara 4,09 hingga 11,77 g.m-2.hari-1, dan bersifat antibakteri Staphylococcus aureus dengan nilai diameter daya hambat (DDH) berkisar 0,44 hingga 2,79 mm.
Teknik Gelatinisasi Tepung Beras untuk Menurunkan Penyerapan Minyak Selama Penggorengan Minyak Terendam Florentina Florentina; Elvira Syamsir; Dase Hunaefi; Slamet Budijanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.208 KB) | DOI: 10.22146/agritech.16760

Abstract

Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion, and cooking rice on water holding capacity, degree of gelatinization, and oil uptake. Oil uptake was analyzed by using food model that substituted with 50 % pregelatinized flour. Results indicated that degree of gelatinization and water holding capacity of pregelatinized flour by drum drying was higher than extrusion and cooking rice. The highest reducing oil uptake of product was produced using pregelatinized flour by drum dryer was 33.70 % while by extruder which was 13.32 % and rice cooker was 10.09 %ABSTRAKTepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %.
Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran Maya Indra Rasyid; Nancy Dewi Yuliana; Slamet Budijanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (768.06 KB) | DOI: 10.22146/agritech.16762

Abstract

The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics.  The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control)  from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of  9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.
Pengaruh Jenis dan Konsentrasi Asam terhadap Cuko Pempek Mukhtarudin Muchsiri; Basuni Hamzah; Agus Wijaya; Rindit Pambayun
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.017 KB) | DOI: 10.22146/agritech.16763

Abstract

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1), 250 mL (K2) and 300 mL (K3) with three replications. The observed parameters consisted of chemical analysis such as: total sugars, pH, viscosity, and capsaicin. The organoleptical tests used different tests with standard samples include color, aroma and flavor. While the microbiological analysis was by Total Plate Count (TPC) methods using agar medium spread. The results showed that the type of acid affect the pH, total sugars, viscosity, color, aroma, flavor and had no effect on the levels of capsaicin of cuko pempek. Acid concentration affect the total sugars, capsaicin, color, aroma, taste, while did not affect the pH and viscosity. The interaction of the studied factors affect the pH, total sugars, capsaicin, color, aroma, and taste of cuko pempek. Organoleptical assessment showed that the color, aroma and flavor of cuko pempek were different from the standard samples at the level of the medium, small and very small difference. In microbiological treatment using lactic acid applicative (K3), the viability of cells decreased significantly from a range of LAB 10 CFU/mL to an average of 1.94 × 10 CFU/mL.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh jenis dan konsentrasi asam terhadap cuko pempek. Penyiapan cuko pempek menggunakan Rancangan Acak Kelompok (RAK) faktorial, jenis asam terdiri asam asetat (A1), asam laktat (A2) dan asam laktat aplikatif (A3). Konsentrasi asam terdiri 200 mL (K1), 250 mL (K2) dan 300 mL (K) dengan tiga ulangan. Parameter yang diamati adalah analisis kimia meliputi total gula, pH, viskositas, dan capsaicin. Uji organoleptik menggunakan uji beda dengan sampel baku meliputi warna, aroma dan rasa. Sedangkan analisis mikrobiologis dengan metode Total Plate Count (TPC) menggunakan media agar gores. Hasil penelitian menunjukkan bahwa jenis asam berpengaruh terhadap pH, total gula, viskositas, warna, aroma, rasa dan tidak berpengaruh terhadap kadar capsaicin cuko pempek. Konsentrasi asam berpengaruh terhadap total gula, capsaicin, warna, aroma, rasa, dan tidak berpengaruh terhadap pH dan viskositas. Sedangkan interaksinya berpengaruh terhadap pH, total gula, capsaicin, warna, aroma, dan rasa cuko pempek. Penilaian uji organoleptik menunjukan bahwa warna, aroma dan rasa cuko pempek berbeda dengan sampel baku pada taraf perbedaan sedang, sedikit dan sangat sedikit. Secara mikrobiologis pada perlakuan yang menggunakan asam laktat aplikatif (K3), viabilitas BAL menurun drastis dari kisaran sel-sel BAL 10 CFU/mL menjadi rata-rata sebesar 1,94 × 10 CFU/mL.
Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti Mulono Apriyanto; Sutardi Sutardi; Eni Harmayani; Supriyanto Supriyanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.556 KB) | DOI: 10.22146/agritech.16764

Abstract

Most cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning of the incubation), A3 (inoculum was added at the beginning of fermentation (Saccharomyces cerevisiae). After 24 hours of experiment, Lactobacillus lactis was added while Acetobacter aceti was added after 48 hours. Each treatment was repeated three times and observed every two days. The levels of reducing sugars, etanol, acidity, yeasts and acetic acid bacteria population in the fermentation pulp/liquid were observed during the fermentation process. In order to determine the quality of dry beans, several aspects have been measured such as: pH, fermentation index and split test on dry beans after fermentation.ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi.
Profil Permeabilitas Berdasarkan Struktur Morfologi Membran Polietersulfon pada Pemekatan Larutan Tokoferol Nasrul Arahman; Bastian Arifin; Fachrul Razi
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (928.506 KB) | DOI: 10.22146/agritech.16765

Abstract

Separation technique by membrane technology has been widely applied for separation and purification of minor  components from vegetable oil. Membrane was prepared and modified in several way in order to improve the filtration performance in purification process of vegetable oil. In this work, the filtration performance of three types of polyethersulfone hollow fiber membrane was investigated. The main objective of this research was to study the effect of membranes type on the filtration performance of tocopherol solution. Three series of filtration experiment were conducted by using fabricated membrane by dissolving of polyethersulfone (PES) in N-methyl pyrrolydone (NMP) with different polymer composition. The membranes was M1 = PES 20 % + NMP, M2 = PES 18 % + NMP, and M3= PES 20 %+ Polyvinyl pyrrolidone (PVP 5 %) + NMP.  The difference structure of membrans was confirmed by scanning electron microscopy measurement. The permeability profile of tocopherol solution of 500 ppm was observed by using a single module of hollow fiber membrane with filtration flow of pressure driven inside (PDI). It is shown that, the permeability of tocopherol solution was maximum and stable using PES membrane was composed by M3 system. Moreover, the improvement of tocopherol concentration in retentate solution was about two times higher than that the original solution that was obtained from filtration system of M1 membrane.ABSTRAKTeknik separasi dengan membran teknologi telah diaplikasikan secara luas untuk pemisahan dan pemurnian komponen minor dari minyak tumbuh-tumbuhan. Membran telah dibuat dan dimodifikasikan dengan berbagai cara untuk meningkatkan kinerja filtrasi pada proses pemurnian minyak tumbuh-tumbuhan. Pada penelitian ini, dipelajari kinerja filtrasi tiga jenis membran hollow fiber yang terbuat dari polimer polietersulfon. Tujuan utama penelitian adalah untuk melihat pengaruh jenis membran terhadap kinerja filtrasi larutan tokoferol. Tiga seri penelitian ultrafiltrasi telah dirancang dengan menggunakan membran yang dibuat dengan melarutkan polietersulfon (PES) dalam N-metil pirolidon (NMP) dengan komposisi polimer yang berbeda. Ketiga jenis membran yang digunakan adalah M1 = PES 20 % + NMP, M2 = PES 18 % + NMP, dan M3 = PES 20 % + Polivinil pirolidon (PVP 5 %) + NMP.  Perbedaan struktur morfologi membran telah dikonfirmasikan dengan analisis scanning electron microscopy. Profil permeabilitas larutan tokoferol 500 ppm diobservasi menggunakan modul tunggal membran hollow fiber dengan tipe aliran pressure driven inside (PDI). Hasil penelitian menunjukkan bahwa permeabilitas larutan tokoferol tertinggi dihasilkan dengan menggunakan membran M3. Lebih lanjut, peningkatan konsentrasi larutan tokoferol sekitar dua kali lebih tinggi dari konsentrasi awal dicapai dari proses filtrasi dengan membran M1.
Karakteristik Minuman Laktat Sari Buah Durian Lay (Durio kutejensis) yang Disuplementasi dengan Kultur Lactobacillus selama Penyimpanan pada Suhu Rendah Neti Yuliana; Tintan Noviyeziana; Sutikno Sutikno
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.962 KB) | DOI: 10.22146/agritech.16766

Abstract

The objective of this study was to characterize the durian lay juices supplemented by Lactic Acid Bacteria (LAB)  culture during cold storage. The LAB cultures consisted of Lactobacillus plantarum FNCC-0265, Lactobacillus acidophillus FNCC-0051 and combination of these LABs. After being inoculated with a 24 h – old culture starters, durian lay juice was incubated at 37 °C for 2 hours and kept at 4 °C for 0, 1, 2, 3 and 4 weeks. Changes in pH, total lactic acid, and sugar content, viable cell counts of LAB, total soluble solid, viability of LAB, and sensory characteristic during fermentation were measured. The results revealed that pH decreased from 4.79 to 4.20; sugar content reduced from 4.52 to 0.75 %; total soluble solid reduced from 8.93 to 7.97 °Bx, and sensory score reduced from 3.71 (like) to 3.40 (moderate like); while  the total lactic acid increased from 0.33 to 0.69 %; viable cell counts of LAB increased from 8.86  to 9.14 log CFU/ml; and % viability of LAB decreased from 100 to 95.90, during storage. Combination of Lactobacillus plantarum FNCC-0265 and Lactobacillus acidophillus FNCC-0051 cultures at two weeks cold storage period was the best treatment, based on the sensory and viable cell counts of LAB. The characteristics of this durian lay juice probiotic were pH 4.46, total lactic acid 0.59 %, sugar content 2.13 %, viable cell counts of LAB 9.33 log CFU/mL, total soluble solid 9.60 °Bx, and carbohydrate 45,05 %. This durian lay juice contained oxalate (107.56 mg/L), malic (527.895 mg/L), lactic (4381.49 mg/L) and citric (351.245 mg/L) acid.ABSTRAKTujuan penelitian ini adalah mengkaji karakteristik minuman laktat sari durian lay yang disuplementasi dengan kultur bakteri asam laktat (BAL) selama penyimpanan pada suhu rendah. Kultur BAL terdiri dari Lactobacillus plantarum FNCC-0265, Lactobacillus acidophillus FNCC-0051, dan campuran keduanya.  Sari buah durian lay diinokulasi dengan kultur berumur 24 jam lalu diinkubasi pada suhu 37 °C selama 2 jam dan kemudian disimpan selama 0, 1, 2, 3, dan 4 minggu. Perubahan pH, total asam, gula, total sel BAL. Total padatan terlarut, viabilitas BAL, dan sensori selama penyimpanan dingin diukur. Hasil penelitian menunjukkan bahwa terjadi perubahan pH dari 4,79 ke 4,20; kandungan gula dari 4,52 ke 0,75%; total padatan terlarut dari 8,93 ke 7.97 °Bx, viabilitas BAL dari 100 % menjadi 95,90 %,  dan skor sensori dari 3,71 suka ke 3,40 (agak suka); sementara pada total asam terjadi peningkatan dari 0,33 ke 0,69 %; dan sel hidup BAL meningkat dari 8,86 menjadi 9,14 log CFU/mL. Berdasarkan parameter sensori, perlakuan kultur campuran Lactobacillus plantarum FNCC-0265 dan Lactobacillus acidophillus FNCC-0051 yang disimpan selama 2 minggu merupakan perlakuan terbaik. Sari buah durian lay ini mempunyai karakteristik sebagai berikut: pH 4,45, total asam laktat 0,83 %, gula 2,20%, sel hidup BAL 9,33 log CFU/mL, total padatan terlarut  9,16 °Bx, dan karbohidrat 35,04 %. Asam organik yang terkandung pada jus durian lay ini adalah asam oksalat (108 mg/L), malat (528 mg/L), laktat (4382 mg/L) dan sitrat (351 mg/L).
Efek Hipoglikemik Kecambah Beras Merah pada Tikus yang Diinduksi STZ-NA dengan Parameter Kadar Insulin, Indeks HOMA-IR dan HOMA β Nurhidajah Nurhidajah; Nurrahman Nurrahman
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.019 KB) | DOI: 10.22146/agritech.16767

Abstract

The process of germination of grains such as rice, could increase some nutritional values of  amino acids and dietary fiber. Red rice and its sprouts are believed to be able to decrease blood glucose in patients with diabetes mellitus (DM). The aim of this study was to evaluate the hypoglycemic effect of red rice sprouts in STZ-NA induced diabetic rats on blood glucose level, insulin level, and HOMA-IR and HOMA-β index. This experimental study was conducted based on randomized post test only control group design using 24 male Wistar rats aged 2.5 months. Rats were divided into 4 groups, one group without induction of STZ-NA fed with a standard diet (control) and three groups of STZ- NA induced with a standard diet, red rice and red rice germ. Experiments were conducted for 6 weeks. The results showed that sprouted red rice lowered blood glucose levels by 61.88 % and the value of HOMA-IR (insulin resistance parameters) by 56.82%. Insulin level increased by 16.35 % and HOMA-β by 763.6 %. This study showed that red rice germ was able to decrease blood glucose levels and increase insulin resistance of DM rats and the strength of the pancreatic beta cells. ABSTRAKProses perkecambahan biji-bijian seperti beras, dapat meningkatkan beberapa nilai gizi seperti asam amino dan serat pangan. Beras merah dan kecambahnya diyakini mampu menurunkan glukosa darah pada penderita diabetes melitus (DM). Tujuan penelitian ini adalah mengevaluasi efek hipoglikemik kecambah beras merah pada tikus diabetes yang diinduksi STZ-NA terhadap kadar glukosa darah, insulin, serta indeks HOMA-IR dan HOMA β. Penelitian ini bersifat eksperimental in vivo pada hewan coba tikus Wistar jantan usia 2,5 bulan sebanyak 24 ekor dengan desain penelitian randomized post test only control group. Tikus dibagi menjadi 4 kelompok, masing-masing 1 kelompok tanpa induksi STZ-NA dengan diet standar dan 3 kelompok diinduksi STZ-NA dengan diet standar, beras merah dan kecambah beras merah. Percobaan dilakukan selama 6 minggu. Hasil penelitian menunjukkan kecambah beras merah mampu menurunkan kadar glukosa darah sebesar 61,88 % dan nilai HOMA-IR (parameter resistensi insulin) 56,82 %. Kadar insulin meningkat 16,35 % dan HOMA β 763,6 %. Disimpulkan, kecambah beras merah mampu menurunkan kadar glukosa darah dan memperbaiki kondisi resistensi insulin tikus DM, dan kekuatan sel beta pankreas.

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