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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 10, No 2 (1990)" : 3 Documents clear
Analisa, Ekstraksi, dan Alternatif Penggunaan Pati Sorghum (Sorghum blcolor (Llnn). Moench) Sebagai Bahan Baku Pembuatan Sirup Glukosa Secara Enzimatis Rob Mudjisihono
agriTECH Vol 10, No 2 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1860.685 KB) | DOI: 10.22146/agritech.19059

Abstract

Pembuatan glokusa secara enzimatis pada peneldian ini meliputi dua tahap yaitu liquifikasi dan sakarifikasi. Liquifikasi dilakukan dengan keragaman kepekatan substrat (15%, 20%, 25% dan 30%) dan kepekatan a-amilase (50 KNU, 100 KNU, 150 KNU, 200 KNU clan 300 KNU per kg pati). Sakarifikasi diakukan dengan keragaman varietas sorgum (Keris dan UPCA-S2), pH (4,0 dan 4.5) serta konsentrasi enzim glukoamilase (220 AGU. 440 AGU dan 660 AGU per ton pati. Hasil percobaan menunjukkan bahwa pada proses liqutfikasi, nilai setara dekstrosa meningkat dengan meningkatnya konsentrasi substrat dan konsentrasi enzim a-arniiase yang digunaken yang mencapai puncak 25% untuk kedua varietas dengan 150 KNU per kg pati untuk pati sorgum varietas Keris dan 200 KNU per kg pati sorgum varietas UPCA-S2, setelah itu menurun. Hasil sakarifikasi menunjukkan bahwa varietas sorgum, pH dan konsentrasi enzim AMG 200 L berpengaruh terhadap rendemen, kadar bahan kering, kadar gula pereduksi dan nilai setara dekstrosa, kadar abu serta warna dan kejernihan. Nilai setara dekstrosa tertinggi adalah 91,8 persen dengan kombinasi periakuan terhadap pati Keris, dengan pH 4.5 dan kepakatan enzim glukoamilase.
Es Krim dari Susu Kedele dan Susu Kecipir Aisyah Tri Septiana
agriTECH Vol 10, No 2 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.165 KB) | DOI: 10.22146/agritech.19060

Abstract

Telah dilakukan penelitian tentang sifat-sifat as krim dari susu kedele dan susu kecipir dengan perm bandingan terhadap shat-sifat es krim dari susu sapi. Hasil analisis menunjukkan bahwe flavor as krim yang lerbaik adalah flavor as krim dari susu sapi. Tekstur as krim dari susu sapi tidak berbeda nyala dengan tekstur as krim dari susu kecipir. Overrun as krim dari susu sapi dan susu kedele lebih basar dari overrun susu kecipir. Janis susu ternyata tidak berpengaruh terhadap lama pelelehan. Jumlah mikrobia es krim dan susu sapi Iebih banyak dibanding jumlah mikrobia pada as krim dari susu kedele maupun dari susu kecipir. Tingkatan mutu as krim yang dipetoleh adalah berfurut-turut as Krim dari susu sapi, as krim dari susu kecipir, as krim dari susu kedele,
Pengurangan Asam Fitat Biji Kedele dengan Cara Pengupasan Agus Setyono; Zuheid Noor; Slamet Sudarmadji; Mochamad Adnan
agriTECH Vol 10, No 2 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1293.107 KB) | DOI: 10.22146/agritech.19061

Abstract

Attempts have been made to reduce phytic acid level in soybean by mechanical dehulling process. Dehulling was carried out mechanically by using abrassive roller at of 750 to 1450 rpm. for 10 to 30 seconds. Mechanical dehulling at 750 rpm for 25 seconds was able to reduce approximately 81 per cent of the original content of phytic acid This hulling procedur gave about 87 per cent recovery of the hulled soybean.

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