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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 10 Documents

Search results for , issue "Vol 39, No 2 (2019)" : 10 Documents clear

Analisis Proksimat dan Total Serat Pangan pada Crackers Fortifikasi Tepung Tempe dan Koleseom (Talinumtiangulare) Hermawan Seftiono; Evelyn Djiuardi; Sherly Pricila
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kolesom is a vegetable which contains a high dietary fiber content. Tempe is an Indonesian food that contains high protein and can be an alternative protein source. However, both tempe and kolesom haven’t been widely utilized. One way to improve the utilization is by adding kolesom and tempe flour to increase the nutrient content of crackers. Crackers are one type of crunchy-textured biscuits and are often consumed as a snack. The addition of tempe flour and kolesom flour are also expected to increase protein and dietary fiber content of crackers. This research was aimed to determine the best formulation and proximate level of crackers fortified with tempe and kolesom flour. Cracker production began with the manufacture of tempe flour which has a protein content of 49.08% and kolesom flour which has a total dietary fiber content of 19.22%. Determination of the best crackers based on panelists’ preferences was based on organoleptic test. The highest overall percentage of preference was found in F5 crackers (T10% + K2.5g), containing 4.81% moisture content, 2.53% ash content, 18.43% total fat, 11.90% protein, 62.33% total carbohydrate, and total dietary fiber 8.29 %.

Uji Deteriorasi Terkontrol (UDT) ‎untuk Memperkirakan Masa Simpan Benih Kedelai (Glycine max (L.) Merr.) Pepi Nur Susilawati; Anis Andrini; Evi Dwi Sulistya Nugroho; Ulima ‎ Darmania Amanda
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Deterioration of seeds during storage may reduce the supply of high-quality seeds which become the limiting ‎factor of soybean production in tropical countries. Controlled Deterioration Test (CDT) is one of the ‎fastest vigor testing methods. The objective of this study was to achieve the suitable moisture content and ‎duration of CDT treatment in soybean seed, then establish a model that associated with the seed vigor in ‎the field after a certain time of storage. Split-plot with 2 factors, namely seed varieties and the combination of ‎moisture content and heat exposure duration were used to determine the influence of CDT treatment. ‎Another split-plot for 2 factors, namely storage period and seed varieties were used to determine the effect ‎of shelf life. Viability parameters were observed by germination strength (GS) and seedling vigor index (VI), ‎using a rolled paper towel method. The results showed that there was an interaction between soybean seed ‎varieties and the combination of seed moisture content treatment with duration of CDT exposure. Sindoro ‎and Tanggamus varieties had higher viability and storability than other varieties. Combinations of 28% seed ‎moisture content for 24 hours CDT duration were sensitive enough to evaluate the physiological potential of ‎soybean seeds, providing information that was closely related to seed germination after stored for 1 month. ‎

Rancang Bangun Hypobaric storage Sebagai Alat Penyimpanan Cabai Rawit (Capsicum frutescens L.) Dewi Maya Maharani; Anang Lastriyanto; Vibi Rafianto; Sonia Verent Yudi Santo Putri; Kharimatul Khasanah
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Chili is a superior commodity that is much needed by Indonesian people. This commodity is susceptible to damages such as weight loss, decreased vitamin C content, color fades, and decay, which causes reduced shelf life. An improper storage process accounts for about 30% damage to chili. The objective of the research was designing a chili storage tool based on the hypobaric system which can decrease the respiration rate and ethylene gas, thus expending the shelf life. This tool consisted of several components, namely storage room, reservoir tank, vacuum pump, control panel, and a table. The research method included design and instrument, also pepper quality testing. Hypobaric storage used a pressure of -60 (-55) kPa, and a temperature of 22.9 °C. The results showed that the hypobaric storage design, instrument automation ran well, and the chili with hypobaric storage had minimal weight loss, water content, and vitamin C degradation, at 3.28%, 1.05%, and 12.91%. Parameters alteration based on entitlement with refrigerator were 6.66%, 6.8%, and 48.61%, whereas with room temperature the results were 9.7%, 15.98%, and 52.17%. Hypobaric storage for Chili was able to keep the chili quality better than room temperature and refrigerator.

Identifikasi Karakteristik dan Faktor Pengaruh pada Berbagai Tipe Longsor Pranatasari Dyah Susanti; Arina Miardini
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Landslide disaster mitigation is necessary in areas vulnerable to this disaster. Banjarnegara is one of the regencies in Central Java Province with high ground movement potential, hence, it is prone to landslides. The aim of this study was to determine the characteristics and factors that influence the type of landslides in Banjarnegara District. The observation of the research was based on the results of landslide vulnerability analysis. Identification of the landslides characteristics, both in types and factors that influence them, are carried out by a survey method with a purposive random sampling technique by considering the locations that have experienced landslides, and the level of vulnerability to landslides. The survey was conducted using a landslide control card (KKL) which was compiled based on the factors that cause landslides. Scoring was done to determine the determinants of the landslide type quantitatively, on a scale of 1 to 5. The results showed that there were three types of landslides found in the study location, namely rotational slide, creep slide and flows. Factors that influenced rotational slide in the study site were slope, soil depth, faults, and infrastructure, while for creep slide were faults, slope, length of slope, and infrastructure. In addition, flows were affected by faults and infrastructure. The highest KKL value was 77 in the rotation landslide type and the lowest was 51 in the creep landslide type. Rainfall is also a trigger factor for the three types of landslides. It is highly recommended to do technical mitigation by observing the principles of soil and water conservation and high adaptation to the people living in this area.

Sifat Fisik dan Penerimaan Roti Tawar dari Tepung Komposit Terigu dan Singkong dengan Variasi Lama Pencampuran Adonan Rusdin Rauf; Khasanah Tri Andini
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to find out the physical characteristics and sensory acceptance of bread made from different variations of wheat and cassava composite flour ratio, and the dough’s mixing duration. The research was conducted experimentally with 4 ratio variations of wheat and cassava flours, namely 100:0, 90:10, 80:20 and 70:30, and 3 variations of dough mixing duration, namely 10 minutes, 15 minutes and 20 minutes. The analyzed parameters for dough were the development and the elongation, and for bread were the development, hardness, elasticity, and acceptance. The results showed that the higher the cassava flour proportion, the lower the level of dough development. The dough development was affected by mixing duration, but there was no increasing tendency of the cassava flour. The treatment of 100:0 (15 minutes), which was not significantly different from 90:10 (15 minutes), indicated the highest dough development. The higher the cassava flour proportion, the lower the dough’s tensile strength and the strain, while the mixing duration showed the influence on the dough’s tensile strength and strain. Both indicators gave the same highest point, it was the treatment of 100:0 (15 minutes). The bigger the cassava flour proportion, the lower the bread development. The highest bread development was given by 100:0 treatment, but there was no effect of mixing time on this treatment. The bigger the cassava flour proportion, the higher the bread’s hardness, while for the bread’s elasticity, it showed the opposite, the higher cassava flour, the lower the bread’s elasticity. The two bread texture indicators were influenced by the mixing time but did not provide a steady tendency toward the increasing proportion of cassava flour. The highest bread hardness was indicated by the 70:30 treatment, while the biggest bread elasticity was with the treatment of 100:0. The highest acceptance of bread was revealed by 100:0 treatment, which was not significantly different from 90:10 treatment.

Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima Novia Aristi Rahayu; Muhammad Nur Cahyanto; Retno Indrati
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tempe is a nutritious healthy food because it contains bioactive compounds that are beneficial to human health. This product is good for those who are vegetarian. During the fermentation process, fungi produce proteases that break down the velvet bean’s proteins into protein fragments or peptides which have functional properties. The fungus strain and the duration of incubation time will affect the bioactive peptides formed. This study aimed to determine the effect of tempe inoculum on changes in peptide concentration and protein patterns during fermentation. The results showed that proteolytic activity increased rapidly at the beginning of tempe fermentation and reached its optimum activity in 96 h fermentation period (0.046 U/mL). The pH of tempe changed from 7.01 then decreased to 5.92 in 30 h incubation, after that it increased again to 7.25 at the end of fermentation time (120 h). Peptide concentration increased with increasing fermentation time. The degree of hydrolysis increased rapidly until 24 h of incubation, then began to be stable until 96 h of incubation (reaching the hydrolysis degree of 46.31%). SDS PAGE patterns showed the formation of proteins/peptides with a molecular weight of <25 kDa as a result of hydrolysis of velvet bean protein during tempe fermentation using Raprima inoculum

Laju Deoksigenasi Dan Laju Reaerasi Sungai Bedadung Segmen Desa Gumelar Kabupaten Jember Sri Wahyuningsih; Elida Novita; Rizky Fathonah Imami
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bedadung River is the main river in the Bedadung Watershed in Jember Regency. People use the river to fulfill their daily needs and agricultural irrigation. Organic pollutants from domestic wastewater and agriculture wastewater that enter in river can decrease dissolved oxygen concentration, which can influence the river’s water quality. The river has a self-purification system with a reaeration and deoxygenation mechanism. The purpose of this study was to analyze the rate of deoxygenation and reaeration using the Streeter-Phelps method. Deoxygenation and reaeration rates influence oxygen concentration. This research took water samples using a Grab Sampling technique as the primary data at 5 nodes and 4 segmentations. The results of the research showed that the deoxygenation rate was 0.036 mg/L.day and the reaeration rate was 0.046 mg/L.day. This meant that the deoxygenation rate was lower than the reaeration rate so the self-purification can run quite well. The average DO value was 7.62 mg/L, showed that the river according to the class III water quality standard, so, the water quality was good and save to be used by the public. The research result can be used to determine the water quality carrying capacity in the next research.

Perubahan Tata Guna Lahan di Sub DAS Rembangan - Jember dan Dampaknya Terhadap Laju Erosi Idah Andriyani; Sri Wahyuningsih; Siska Suryaningtias
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Inappropriate land use and lack of cover crops may increase erosion rates. The purpose of this study was to compare the erosion rates of land use in Rembangan sub-watershed in 2001 and 2014. The erosion rates were calculated using a USLE (Universal Soil Loss Equation) method. The input data used were rainfall from 2004 to 2014, soil erodibility values based on field measurements, DEM (Digital Elevation Model), and land use maps in 2001 and 2014. USLE modeling showed that erosion rates in the study area in 2001 and 2014 were 873.1 tons/ha/year and 881.9 tons/ha/year, respectively. The erosion rates were classified as a very high level, which covered 42.5% of the total area. So, land conservation action is vital in the Rembangan Sub-watershed.

Penerapan Sistem Monitoring Lahan dan Analisa Neraca Air Klimatik Pertanian di Lahan Gambut Bayu Dwi Apri Nugroho; Sri Nuryani Hidayah Utami; Benito Heru Purwanto
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Farming in peatland can produce a commodity well if it follows the right planting calendar. Microclimate conditions in the peatland cannot yet be measured in real-time within a shorter time interval. Pelalawan, a region where most of its farmers use peatland for oil palm cultivation, need guidance on applying the best method of oil palm cultivation, which is possible to improve. This study aims to apply a telemetric based (field monitoring system) real-time climatic data application to monitor the agricultural field (peatland). Climate data and weather – soil sensors were set up in Pelalawan village from August 18 to November 16, 2018. Besides, the advancement of planting calendar determination method is also done for peatland farming with a climatic water balance analysis. The change in peatland farming has been successfully observed and measured. The changes in the climatic environment can be observed continuously within a time interval of 30 minutes. Sun radiation data show a significant fluctuation shift from day to day. It also occurs for rainfall, temperature and humidity data. Climatic data fluctuation can be monitored directly and continuously with a Field Monitoring System (FMS) application. Water balance for paddy and corn is obtained based on Plant Water Need and Effective Rain. The recommended schedule according to water balance analysis (surplus and deficit) is paddy 1 – corn – paddy 2.

Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya Henny Krissetiana Hendrasty; Sundari Setyaningsih; Raden Sugiarto
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at various temperatures (70, 80 and 90 °C) for 2 h, 2.5 h, 3 h, 3.5 h and 4 h. Noodle layers were 1, 2, 3 and 4. The observed quality parameters were elongation, water content, cooking loss and water absorption. The obtained data were analyzed using a Response Surface Methodology. The range of optimum drying condition was between 76 and 84 °C and drying time between 3.2 and 3.5 h. Noodles were arranged in 2 layers. Dried cassava noodles had an elongation value of 60 to 70%, water content of 8 to 9%, cooking loss of 10 to 12% and water absorption of 140 to 150%.

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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

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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

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Abstract

Abstract

Abstract

Abstract

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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