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Rachma Wikandari
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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 21, No 3 (2001)" : 6 Documents clear
Pembuatan dan Karakterisasi Minyak Goreng Rendah Kalori Xilitol Poliester Suhardi Suhardi; Tranggono Tranggono; Supranto Supranto; Sri Hastuti
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1418.4 KB) | DOI: 10.22146/agritech.13589

Abstract

Xilitol poliester was produced by esterification involving xilitol and fatty acid metil ester (FAME) from DALMS (destilate fatty acid from palm oil). The reaction was affected by : reaction time, temperature and reactant molar ratio. Optimum condition based on response surface methodology (RSM) analysis was as follows : reaction time 6,78 h, reaction temperature 144,5ºC, substrate molar ratio 10, 3:1 and convertion of xilitol poliester 86,4%. Xilitol poliester produced was composed of short chain fatty acid. The physical properties of xilitol poliester (smoke point, melting point, refractive index, spesific gravity and viscosity) were little bit lower than those of palm oil. Analysis of hydrophilic lipophilic balance showed that xilitol poliester may be used as emulsifier. Hydrolitie activity of pancreatic lipase to xilitol poliester lower than that of palm oil. Perokside value of xilitol poliester was lower than that of palm oil.
Perubahan Nilai Cerna dan Fraksi Protein pada Susu Kedelai dalam Proses Pembuatan Soygurt Yusmarini Yusmarini; Mochammad Adnan; Suwedo Hadiwiyoto
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1057.069 KB) | DOI: 10.22146/agritech.13590

Abstract

This research investigated the effect  of fermentation of soymilk by Streptococcus thermophilus and Lactobacillus acidophilus on the digestibility and protein fractions of the soygurt. The studies were conducted in three steps : (1) soymilk production, (2) soygurt production, and (3) chemical analysis of soymilk and soygurt. It is found that fermentation stimulated by addition of sucrose in the substrate increased the digestibility of protein. Electrophoretic pattern of the protein showed that only minor changes occured during the fermentation of soymilk into soygurt.
Karakteristik Pati Kacang Tunggak (Vigna unguiculata) dan Sohunnya Chatarina Lilis Suryani; Dwi Purwantana; Haryadi Haryadi
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1372.053 KB) | DOI: 10.22146/agritech.13591

Abstract

Starch was extracted from cowpea (Vigna unguiculata) and characterized for solubility, swelling power and amylographic properties. The starch was then use to make starch noodle which then was characterized for texture, tensile strength, swelling volume and cooking loss. Arenga (Arenga pinnata) starch and its noodle were also characterized for comparison. Cowpea starch contained higher amylose then arenga starch did. The Brabender amylographic patterns of the cowpea starch gave no pasting peak, higher stability of pastes, higher viscosity of the gels and higher total retrogradation of the gel. Cowpea starch could be used to substitute arenga starch in starch noodle making at the propostion of 20, 40, 60, 80, and 100%. These results indicated that subtitution of 20-100% gave a better noodle quality, compared to that of arenga starch.
Kemampuan Metabolit Sekunder Bakteri Laut Menghambat Pertumbuhan Vibrio parachaemolyticus dan Stophylococcus aureus Widiastuti H.N.
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1390.044 KB) | DOI: 10.22146/agritech.13592

Abstract

This study is to find out the ability of the secondary metabolites of the marine bacteries to inhibit Vibrio parahaemolyticus and Staphylococcus aureus. Water samples were taken from Jepara Coast. The samples were analyzed for the presence of Marinebacterias by isolation and identification. Sensitivity of the marine bacterias to inhibit the growth of Vibrio parahaemolyticus and Staphylococcus aureus as characterized by incubation for 24, 48, and 72 hr at the paper disks surronded by media inoculated with Vibrio parahaemolyticus and Staphylococcus aureus. Sensitivity was indicated by the diameter of inhibition zone formed during incubation. Results indicated that the coastal water contained Pesudomonas spp, Bacillus spp., Flavobacterium sp. and Nocardia sp. which produced secondary metabolites that inhibited the growth of Vibrio parahaemolyticus and Staphylococcus aureus in 48 hours incubation.
Pengaruh Waktu Fermentasi terhadap Sifat Fungsional dan Warna Tepung Albumin Telur Itik Dwiyati Pujimulyani; Sunar Andiwarsana; Suprapti Suprapti
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1408.804 KB) | DOI: 10.22146/agritech.13594

Abstract

The objective of this experiment was to produce fermented duck egg albumin powder and to evaluate its functional properties and colour, as well. The fermentation of duck egg albumin at room temperature was done for 0, 6, 12, 18 and 24 hours, terminated with the addition of lactic acid 1 H 0.05% and drying in a cabinet drier at 45°C for 8 hours. The functional properties of duck egg albumin powder characterized were coagulant hardness, foaming capacity foam density. The results showed that fermented duck egg albumin powder had good functional properties and lighter colour. The 24 hours fermentation of duck egg albumin resulted in good powder with coagulant hardness of 0.04 mm, foaming capacity 355.84%, foam density 0.21 g/ml, colour intensity (OD 420 nm) 0.05, moisture content 7.95% (wb) and ash content 5.66% (db).
Ekstraksi Khitosan dari Kepala Udang Putih (Penaeus merguensis) Yunizal Yunizal; Ninoek Indriati; Murdinah Murdinah; Thamrin Wikanta
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1096.892 KB) | DOI: 10.22146/agritech.13597

Abstract

In order to optimize the utilization of shrimp head, study on extraction of chitosan from head of white shrimp (Panaeud merguensis) was carried out. The aim of the study was to find out the optimum conditions of deproteinization, demineralization and deacetylation process in the extraction of chitosan. The result showed that the most suitable condition of deproteinization process was obained by boiling shrimp head in solution of NaOH 3 % at 100°C for 90 minutes with the ratio of solution and shrimp head 6 : 1 (v/w). However the most suitable condition of demineralization process was obtained by dipping of deproteinized shrimp head in HCl 1,25N solution for 20 hours at ambient temperature. Futhermore, the most suitable condition for deacetylation process was achieved by heating demineralized shrimp head in NaOH 50% solution at 100°C for 90 minutes. As final product, chitosan contained: 6.73% moisture, 6.74% total nitrogen (d.b), 1.00% totla ash (d.b), while the degree of deacetylation and viscosity were 83.10% and 3.50 cps, respectively.

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