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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 7 Documents
 1 
Search results for , issue "Vol 19, No 2 (1999)" : 7 Documents clear
Sifat dan Potensi Serat Pangan pada "Gudeg Kering" Priyanto Triwitono; Suparmo Suparmo; Zuheid Noor
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.272 KB) | DOI: 10.22146/agritech.22343

Abstract

Gudeg is as well known traditional processed vegetable of Yogyakarta made from immature jackfruit. This research aimed to study physical and chemical properties of it's dietary fiber to elucidate the physiological effect potential in diet. Result indicatied that gudeg contained high percentages of insoluble dietary fibers (41.3 %db) in contrast to the soluble dietary fibers (14.4 %db). The water holding capacity (WHC) was 3.6 g water I g fiber, swelling 325 percent, bulk volume 1.3 ml / g fiber, and cation exchange capacity 0.08 mgreq of Na / g fiber.
Analisis Kelayakan Pengembangan Industri Ulat Sutera : Studi Kasus di Kelompok Tani Sutera Alam Margowangsan, Sawangan, Kabupaten Magelang (Feasibility Study of Silkwarm Industry) Rushandi Alvianus; Kuncoro Harto Widodo; Didik Purwadi
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.961 KB) | DOI: 10.22146/agritech.22345

Abstract

This research investigated the feasibility study on the development of silkworm (ulat sutera) industry. First investigation was conducted on must aspect for demand and supply condition, product price, market share, and marketing strategy. Second, technical aspect includes product capacity, break even point, process technology, location, and lay out. Third, financial aspect was focused on the pay back period, profitability index, internal rate of return, and net present value. Finally, organization and management aspect was analyzed for company's effectivity and efficiency.
Substitusi Lupin (Lupineus luteus) terhadap Kedelai (Glycine max) dalam Pembuatan Kembang Tahu S. Widowati; Dayani Dayani; B.A.S. Santosa
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.65 KB) | DOI: 10.22146/agritech.22349

Abstract

Soy-lupines film (yuba) were prepared from three combinations of soybean and lupines = 75 : 25 ; 50 : 50; and 25 : 75. Traditional method was used to process soy-lupines film with variation of pH (8 and 10) and water addition (10 and 12 times of raw material weight). The products were characterized for their chemical composition, yield and organoleptics properties. Result showed that to produce the acceptable protein film that gave an average of 35% yield, lupines could subtitute soybean up to 50%.
Teknik Dekontaminasi Cemaran Bakteri pada Karkas dan Daging Sri Raharjo
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (507.585 KB) | DOI: 10.22146/agritech.22352

Abstract

The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials which is the primary source of bacterial contamination during slaughter. Meat contact surfaces and those associated with personnel, equipment and slaughtering utensils are also frequently considered to be significant sources of meat contamination. Various techniques have been proposed to decontaminate bacteria during meat and poultry processing. The ideal decontamination method should not change appearance, smell, taste or nutritional properties; leave no residues; pose no threat to the environment; cheap and convenient to use; and effectively inactivate or eliminate microorganisms. The existing publications suggest that most the decontamination methods did not affect the smell and taste of the meat or carcasses, except slight acidic taste and smell were noticeable when high concentration of organic acids were used. Transitory changes on appearance were obvious when steam or hot water dip and microwave were used to decontaminate meat and poultry. All of the decontamination method presented here had no significant effect on its nutritional value. The use of higher concentration of chemicals tend to leave objectionable residues. Although they are very effective bactericides, the use of radioactive materials and chemicals should be strictly controlled to minimize their negative effect to the environment. It seems that the use of high pressure water spray in combination with mild concentration of organic acids or ozone may become economically and environmentally acceptable alternatives for meat and poultry decontamination.
Suhu dan Kelembaban Nisbi, Peranannya dalam Penyimpanan Bawang Bombay Suharwadji Sentana
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.207 KB) | DOI: 10.22146/agritech.22360

Abstract

Onion as a perishable product cannot be stored for long periods, due to various factors. Major deterioration problems that occur during onion storage are weight loss, sprouting, root growth, diseases, sugar accumulation, loss of pyruvic acid and ascorbic acid. Combination of relative humidity and temperature could prevent or minimize onion losses during storage, however, it depends on onion cultivar. Pyruvic acid is a trademark of onions and is the main factor why this vegetable is used in food industries throughout the world. Loss of ascorbic acid indicates loss in quality or loss in other nutrients components such as carbohydrate and protein. Sprouted bulbs cannot be used anymore, except for seedlings, while rooted and rotted bulbs by removing 2.3 outer skin layer of rotted bulbs and cutting or trimming rooted bulbs, onions can still be used for cooking. Loss of weight also results in unattractive appearance. Loss of weight more than 10% causes onion wilting, or even drying. Storage temperature and relative humidity are two important factors which must be considered if this product will be stored successfully. Onions can be stored at either low (t 0°C) or high temperature (t 30°C) and at particular humidity. The ideal combination of storage temperature and relative humidity could prolong storage life of onions. In general, storage temperature of 0°C and 30°C and relative humidity of 60% - 75% are an ideal condition for storing onions. This review also outlines the ideal combination of storage temperature and humidity for particular onion cultivars.
Perubahan Kelarutan Protein, Kandungan Lisin (Available), Metionin dan Histidin Bandeng Presto Selama Penyimpanan dan Pemasakan Ulang Suwedo Hadiwiyoto; Sri Naruki; Sri Satyanti; Hastini Rahayu; Diana Riptakasari
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.744 KB) | DOI: 10.22146/agritech.22361

Abstract

"Bandeng presto" is a product made by pressure cooking of fresh milkfish (Chanos chanos). Before it is consumed generally stored at low temperature (0-4°C), after that it is recooked by steaming or deep frying. During low temperature storage the solubility of protein decreased but there was no change in isoelectric zone found at pH 5-6 based on the solubility patern data, which is showed a structural changes on protein molecules. Decreasing on the content of available lysine, methinone, and histidin during storage was obtained as a function of time but they were not significant. Recoldng by steaming and deep frying reduced contents of those amino acids to the level lower than amino acid pattern recomended by FAO/WHO. Decreasing of available lysine, methionine, and histidin was found higher by frying than those by steaming.
Penerapan Tri Hita Karana dalam Perancangan, Pembangunan serta Operasi dan Pemeliharaan Jaringan Irigasi Subak Wisnu Wardana; Putu Sudira
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.502 KB) | DOI: 10.22146/agritech.22362

Abstract

Subak is a specific irrigation scheme in Bali that has been established since centuries ago. The long life of Subak in favor of specific way of life called Tri Karam. People there believe that they will be happy if they can make a harmony among three principles of Tri Hua Karana - Parhyangan (divineness to the God), Pawongan (human being), and Palemahan (nature) in their life. This study describes an application of Tri Him Karana in design, construction, operation and maintenance of subak irrigation scheme. Result shows that Tri. Hita Karana has been applied. Parhyangan principles is used in every activitiy that refers to Sang Hyang Widi Wasa for blessing them. The application of Pawongan principle is appreciated to all human being activities. While, Palemahan principle is done by taking care of nature conservation by people.

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