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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 18, No 1 (1998)" : 6 Documents clear
Perspektif Pengembangan Sumberdaya Air yang Berkelanjutan dalam Tataan Proses Transformasi Pembangunan Pertanian Subsisten Menuju Pertanian Berorientasi Industri Sahid Susanto
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6624.324 KB) | DOI: 10.22146/agritech.22472

Abstract

Water resources development is one of the key factors in the agricultural process production. Considering that water resource as a part of natural water circulates dynamically in the frame of natural law, transformation of subsistence agriculture to agro-based industry substantively affects water resources development. From this trend was then used to route the hydrology and water resources development for agricultural process production. At the operational level, the interlinked dimensions of sustainable of water resources development can be recognized economic, environmental, social and cultural. For water resources development to be sustainable in the long-term there is a need to be balance those four dimensions. In steering toward such transformation of subsistence agriculture to agro-based industry, the sustainability of water resources development to economic development in a macro scale must be linked
Perangkat Lunak Komputer untuk Penentuan Kecukupan Asupan Gizi Makanan Indonesia Bernadus Triono Utomo; Suparmo Suparmo; Agnes Murdiati
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4538.64 KB) | DOI: 10.22146/agritech.22477

Abstract

A computer application program has been developed specifically for the nutritional analysis of Indonesia (traditional) foods. The program is also aimed to analyse the nutritional content of the food as percentage of nutritional dietary allowance of any person at any age, weight, and activity. Three data base sources are essential for the algorithm of the calculation, which are food composition table, recommended dietary allowance and over 350 recipes of Indonesia, traditional foods. The required input are respondent's data such as sex, age, activity, and state of growth and the kind and amount foods to be eat. The output abtaied is table of food nutritional composition, e.g. calorie, carbohydrate, protein, lipid, cholesterol, vitamins, and minerals and percentage of the daily intake. The program run under Window 95 is very friendly to apply, and written in Indonesian language, and nutritionists in food industry, catering, hotel, restaurant, fitness center, and maybe hospitals in providing nutritional information's to their customers
Pendinginan Partikel Berbentuk Bola dalam Tumpukan oleh Penguapan Air Permukaan dengan Aliran Udara Paksa dalam Pipa Budi Rahardjo
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3238.327 KB) | DOI: 10.22146/agritech.22479

Abstract

Fruits and other horticultural products are commonly harvested at high atmospheric temperatures. Since high temperatures significantly make the respiration rate increase and may reduce the quality of the products, the products are necessarily cooled as soon as possible. Accordingly, the objectives of the studies were to develop models for estimating temperature distribution on spherical particles stacked in pipe and cooled by water surface evaporation. The temperature distributions on particles were based on the transient cooling on spheres. The temperature gradient along the pipe was related to the pipe size, particle size, particle position, and air flow rate. Dimensional analysis was used to relate the particle average temperature to the pertinent parameters. The average temperature was calculated using the Heisler chart based on particle center temperature. The results indicate that the average temperatures of the particles can be estimated based on the pertinent parameters. The formulae of the exact solution of the transient heat transfer on spheres can be used to estimate the temperature of the particle during evaporative cooling
Pembuatan Brondong dari Berbagai Beras B.A. Susila Santosa; Narta Narta; D.S. Damardjati
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3107.292 KB) | DOI: 10.22146/agritech.22481

Abstract

A technology of puffed-salted rice processing has been studied. Five rice varieties (IR 64, IR 42, IR 48, Cisadane and Gemar) were used. Salt solution was sprayed onto the rice prior to puffing, at level of 10 % of rice weight. Puffed salted rice were compared to puffed unsalted-rice. The results showed that either rice varieties or salting affected the puffed rice characteristics. Puffed rice of Gemar variety had the highest whiteness and volume expansion, and lowest hardness. Protein quality decreased in the puffed rice, indicated by decreasing in amino acids composition. Aromatics and S-amino acid were more susceptible to degradation during puffing than the others. Salt spraying before puffing resulted in puffed rice with lower whiteness and volume expansion, and higher water solubility and gel consistency. Salting also increased amino acids susceptibility to degradation during puffing. Salting, however, decreased in the ability to absorb water and increased hardness, therefore the treatment would keep puffed rice crispy for longer lime rather than puffed, unsalted-rice. Organoleptics evaluation also showed that puffed rice of Gemar variety had the high score of color, appearance, taste and crispiness, though poor in flavor. Rice salting decreased in the panelist acceptability of color and appearance, but increased in the crispiness, taste and flavor acceptability.
Modifikasi Proses Pembuatan Dodol Haryadi Haryadi; Sai'in Sai'in; Suhardi Suhardi
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3084.435 KB) | DOI: 10.22146/agritech.22482

Abstract

Preparation of a traditional starch-based sweet (dodol) involved mixing or blending of ingredients comprising glutinous rice flour, coconut milk, coconut sugar, and water with continous stirring until a semi-elastic mass is obtained. The process is labourious and lengthy. Effort were made to simplify and shorten the process by modification of the steps of preparation. Modification I involves steaming of the mixture of glutinous rice flour and water, pounding the cake, boiling the pounded cake with sugar solition; Modification H steaming of the mixture of glutinous rice flour and water, pounding the cake, steaming the mixture of pounded cake and sugar solution; Modification III soaking glutinous rice, boiling the rice with coconut milk, pounding the cake, boiling the punded cake with sugar solution; Modification IV soaking glutinous rice, boiling the rice with coconut milk, pounding the cake, and then steaming the mixture of pounded cake and sugar solution. The resultant dodols were analyzed for water and reducing sugar, the sensoriy of dodol was characterized, and the length of processing steps was evaluated. The result indicated that processes involving steaming to replace boiling gave higher moisture content but resulted in lower reducing sugar which was related with higher sensoric taste and colour scores. All the modified processes gave acceptable products. Modification II even resulted in better overall aceptability of the dodol compared to that of the traditional process, although the value for texture was less than that of the traditional dodol due to higher moisture content. Further, Modification H needed less time than the traditional method did.
Evaluation of Groundwater Pollution Nitrogen Fertilizer Using Expert System Mongkon Ta-oun; Mohamed Daud; Mohd Zohadie Bardaie
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4693.191 KB) | DOI: 10.22146/agritech.22483

Abstract

An expert system was used to correlate the availability of nitrogen fertilizer with the vulnerability of groundwater to pollution in Peninsula Malaysia to identify potential groundwater quality problems. The expert system could predict the groundwater pollution potential under several conditions of agricultural activities and exiting environments. Four categories of groundwater pollution potential were identified base on an N-fertilizer groundwater pollution potential index. A groundwater pollution expert system developed can be use as a tool for the implementation of groundwater pollution potential approach. This facilitated the identification of priority areas for future on site sampling and quantification of groundwater quality. Current cropping patterns and practice need to be evaluated in areas with high susceptibility to groundwater pollution and availability of nitrogen fertilizer. This study indicated that the cultivation of crops requiring high nitrogen fertilizer application rates have the potential to impact groundwater quality. This impact will vary from study area to area on the specific crops grown and their distribution over vulnerable areas.

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