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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 18 Documents

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Search results for , issue "Vol 31, No 4 (2011)" : 18 Documents clear

Karakteristik Kimia, Fisik dan Inderawi Tepung Ubi Jalar Ungu (Ipomoea Batatas Poiret) Dan Produk Olahannya Ade Krisna Nindyarani; Sutardi Sutardi; Suparmo Suparmo
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of the research were to determine the chemical and physical characteristics of purple-flesh sweet potato flour as base of suitability for processed foods production, and to determine the acceptability of products by panelists. Cookies and pound cake were made by using purple-flesh sweet potato flour as raw material and using stages of process as follows: dough preparation, molding, shaping and baking. The results showed that purple-flesh sweet potato flour contain moisture 10.92 ± 0.09 % (db), protein 6.44 ± 0.27 % (db), starch 74.57 ± 0.32 % (db), amylose 24.79 ± 0.94 % (db), reducing sugar 3.15 ± 0.30 % (db), and crude fiber 2.40 ± 0.35 % (db). Peak viscosity at 65 oC was 6.17 dPa.s and setback viscosity was similar to the peak viscosity. Starch granules of purple-flesh sweet potato were polygonal with size of 10-25 μm. The cookies made by using mixture of 25 % wheat flour and 75 % purple-flesh sweet potato flour, and pound cake made by using 100 % purple-flesh sweet potato flour were acceptable for panelists.ABSTRAKTujuan penelitian adalah untuk mengetahui karakteristik kimia dan fisik tepung ubi jalar ungu sebagai dasar penentuan kesesuaian untuk pembuatan pangan olahan berbasis tepung ubi jalar ungu serta untuk mengetahui tingkat penerimaan panelis. Tepung ubi jalar ungu diolah menjadi cookies dan pound cake mengikuti tahap penyiapan adonan, pencetakan, dan pemanggangan. Dilakukan uji inderawi cookies dan pound cake melalui uji kesukaan oleh panelis yang meliputi parameter warna, aroma, cita-rasa, tekstur, dan kesukaan keseluruhan serta uji deskriptif. Hasil penelitian menunjukkan bahwa tepung ubi jalar ungu memiliki berturut-turut komponen kadar air 10,92 ± 0,09 % (bk), protein 6,44 ± 0,27 % (bk), pati 74,57 ± 0,32 % (bk), amilosa 24,79 ± 0,94 % (bk), gula reduksi 3,15 ± 0,30 % (bk), dan serat kasar 2,40 ± 0,35 % (bk). Viskositas puncak tepung ubi jalar ungu pada suhu 65 oC sebesar 6,17 dPa.s, dan viskositas baliknya relatif sama dengan viskositas puncak. Granula pati tepung ubi jalar ungu berbentuk poligonal dengan ukuran 10-25 μm. Cookies yang dibuat dari kombinasi antara tepung terigu 25 % dan tepung ubi jalar ungu 75 %, dan pound cake yang dibuat dari tepung ubi jalar ungu 100 % (tanpa tepung terigu) cukup disukai panelis.

Quality Deterioration in Commercial Virgin Coconut Oil Due to Photooxidation and Autooxidation Ambar Rukmini; Sri Raharjo; Pudji Hastuti; Supriyadi Supriyadi
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to investigate the keeping quality of commercial virgin coconut oil (VCO) and toidentify the probable cause of its quality deterioration. Fourteen brands of commercial VCO and a fresh prepared VCO were used. Sensory evaluation on odor and taste was conducted. Free fatty acid (FFA), moisture, peroxide value (PV), tocopherol, carotenoid, chlorophyll-a, total phenolics content, and fatty acid compounds of VCO were analyzed. In order to observe the effect of photooxidation on the keeping quality, a fresh prepared VCO was packed in a transparent glass bottle and exposed to fluorescent light at 4,000 lux at room temperature for 5 h. PV of the samples were measured at 1 h interval. The results indicated that 10 out of 14 commercial VCO had PV of 1.0 meq/kg or higher and objectionable odor and taste were clearly detected by panelists. The PV of fresh prepared VCO was 0.14 meq/kg oil and only within3 h of light exposure (4,000 lux) its PV reached 1.0 meq/kg oil. Naturally present antioxidants in the VCO were not effective for inhibiting photooxidation, while existing of 0.098 ppm chlorophyll-a effectively sensitized photooxidation reaction. This study confirmed that once the VCO undergoes brief photooxidation, subsequent protection using light barrier packaging material will not effective to inhibit quality deterioration during trading, display, or storage.

Potensi Senyawa Polifenol Antioksidan dari Pisang Goroho (Musa sapien sp.) Edi Suryanto; Lidya Irma Momuat; Mercy Taroreh; Frenly Wehantouw
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Goroho banana is food material that has positive content effect on human body. The aims of this research were toanalyze polyphenolic content and to examine antioxidant activity of goroho. Polyphenolic antioxidant of goroho was extracted using methanol, ethanol and acetone for 2 hours at room temperature. Furthermore. extract was analyzed polyphenol content, such as total phenolic, total flavonoidand condensed tannin content. To examine antioxidant activity, free radical DPPH scavenging and total antioxidant (FRAP) were used by spectrophotometer analysis. Beside that, the best extract was evaluated its heat stability at 1000C for 15, 30, 45, 60 and 120 minutes.The highest total phenolic content was in acetone extract 181.87 mg/kg sample, total flavonoid content 4.75 mg/ kg sample in ethanol extract and condensed tannin 54.63 mg/kg sample in aceton extract. Acetone extract of goroho show the highest free radical scavenging activity (94.32%) compare to ethanol extract (85.39 %) and methanol extract (76.38 %). Although examination of total antioxidant (FRAP) on aceton extract of goroho showed the highest content than methanol and ethanol extract. Total antioxidant from acetone, methanol and ethanol extract were 1.83; 1.74; and1.74 μmol/L. This examination resulted that at 1000C there are alterations in phenolic content, free radical scavenging activity and total antioxidant after heating 120 minutes, although this three parameters alteration did not show extremedecreasing after 60 minute heating, because it still possess high activity, more than 80%. This result indicate goroho extract stability on heating depend on heating time. This results concluded that goroho possess to phenolic, flavonoid and tannin, also antioxidant activity.ABSTRAKPisang goroho merupakan bahan makanan yang memiliki efek positif bagi kesehatan. Penelitian ini bertujuan untukmenganalisis kandungan senyawa polifenol dan menguji aktivitas antioksidan pisang goroho. Ekstraksi senyawa polifenol antioksidan dari pisang goroho menggunakan pelarut metanol, etanol dan aseton selama 2 jam pada suhu kamar. Selanjutnya masing-masing ekstrak dianalisa kandungan senyawa polifenol yang meliputi total fenolik, flavonoid dan tannin terkondensasi.Untuk mengetahui aktivitas antioksidan diuji berdasarkan kemampuan menangkal radikal bebas DPPH dan kandungan total antioksidan ekstrak menggunakan spektrofotometer. Selain itu, ekstrak terbaik pisang goroho juga dievaluasi stabilitasnya terhadap panas pada suhu 100oC selama 15, 30, 45, 60 dan 120 menit. Hasil analisis kandungan total fenolik tertinggi terdapat pada ekstrak aseton sebesar 181,87 mg/kg sampel, kandungan total flavonoid sebesar 4,75 mg/kg sampel terdapat pada ekstrak etanol dan kandungan tannin terkondensasi sebesar54,63 mg/kg sampel terdapat pada ekstrak aseton. Ekstrak asetonpisang goroho memiliki aktivitas penangkal radikal bebas tertinggi (94,32%) dibandingkan ekstrak etanol(85,39%) dan metanol (76,38%). Sedangkan pada penentuan total antioksidan ekstrak aseton buah pisang goroho memiliki total antioksidan tertinggi dibandingkan ekstrak metanol dan etanol. Kandungan total antioksidan dari ekstrak aseton, metanol dan etanol berturut-turut adalah 1,83; 1,74; dan 1,74 mmol/100 g. Hasil pengujian stabilitaspada pemanasan 100oC memperlihatkan perubahan kandungan total fenolik, aktivitas penangkal radikal bebas dan total antioksidan selama 120 menit. Akan tetapi, perubahan ketiga pengujian ini tidak menunjukkan penurunan yang tajam selama 60 menit pemanasanyang masih memperlihatkan aktivitas lebih besar 80%. Hasil ini mengindikasikan bahwa stabilitas ekstrak pisang goroho terhadap panas sangat tergantung pada lamanya pemanasan. Hasil penelitian ini menyimpulkan bahwa pisang goroho mengandung senyawa fenolik, flavonoid dan tannin serta memiliki aktivitas antioksidan.

Karakterisasi Pati Ganyong (Canna edulis) dan Pemanfaatannya Sebagai Bahan Pembuatan Cookies dan Cendol Eni Harmayani; Agnes Murdiati; Griyaningsih Griyaningsih
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Edible canna is one of local commodities that could be used as source of carbohydrate in the form of starch. However,its characteristics and application are still poorly understood. The aim of this study was to determine the chemical composition, physical and physicochemical properties of edible canna starch and its application as ingredients for some food products. Canna starch was obtained from Mekar Sari farmer group, Kulon Progo. The method of this research consisted of the following steps. First, characterization of canna starch on chemical, physical, and physicochemical properties. The second was formulation and production of some food products. The third was organoleptic test of the products. The results of the study indicated that canna starch sample had total starch of 93.30 % (db),amylose content of 42.49 % (db), and amylopectin content of 50.90 % (db). In canna starch, protein, fat, ash, crude fiber, and reducing sugar were minor components. Canna starch had low water binding capacity (162.15 %) and swelling power (9.96 g/g). At concentration of 5 % canna starch had quite low and stable hot paste viscosity (9.67 dPa.s), the viscosity increased to 14,67 dPa.s when cooled. Based on those several characteristics, canna starch can be used as ingredient for some food products, such as cookies and cendol. Hedonic test of the products showed that substitution of canna starch up to 75 % was not significantly different compared to wheat flour for cookies, while 100 % substitution of canna starch was not significantly different compared to rice flour for cendol. It can be concluded that canna starch had potential characteristics to be used for food diversification.ABSTRAKGanyong merupakan salah satu jenis umbi-umbian lokal yang dapat diolah sebagai sumber karbohidrat dalam bentukpati. Akan tetapi karakteristik dan pemanfaatannya belum banyak diketahui. Penelitian ini bertujuan untuk mengetahui kandungan kimia, sifat fisik dan fisikokimia pati ganyong serta mengevaluasi penggunaannya sebagai bahan pembuatan beberapa produk olahan. Pati ganyong diperoleh dari Kelompok Tani Mekar Sari, Kulon Progo. Penelitian ini dilaksanakan dalam tiga tahap berikut: 1) karakterisasi pati ganyong, meliputi sifat kimia, fisik, dan fisikokimia; 2) formulasi dan pembuatan produk dari pati ganyong berdasarkan karakteristik yang diperoleh; dan 3) uji organoleptik produk-produk yang telah dikembangkan. Hasil penelitian menunjukkan sampel pati ganyong memiliki kadar total pati 93,30 % (db), kadar amilosa 42,49 % (db) dan kadar amilopektin sebesar 50,90 % (db). Protein, lemak, abu, serat kasar, dan gula reduksi merupakan komponen minor. Pati ganyong tergolong memiliki water binding capacity (162,15%) dan swelling power (9,96 g/g) yang rendah. Pada konsentrasi 5 %, pati ganyong memiliki viskositas pasta panas yang rendah (9,67 dPa.s.) dan stabil, viskositas meningkat menjadi 14,67 dPa.s setelah pendinginan. Berdasarkan beberapa karakteristik tersebut, pati ganyong dapat dimanfaatkan sebagai bahan pembuatan cookies dan cendol. Hasil uji kesukaan menunjukkan bahwa pati ganyong dapat digunakan hingga 75 % pada pembuatan cookies dan 100 % pada pembuatan cendol dengan tingkat kesukaan yang tidak berbeda nyata dibandingkan cookies terigu dan cendol tepung beras. Dari penelitian tersebut dapat disimpulkan bahwa pati ganyong memiliki karakteristik yang potensial untuk diversifikasi pangan.

Komposisi dan Aktivitas Antibakteri Asap Cair Sabut Kelapa yang Dibuat dengan Teknik Pembakaran Non Pirolisis Feti Fatimah
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Food preservation by liquid smoke was one of the food conservation techniques that was easy to be conducted.Nonetheless, it was difficult in reality for people to product liquid smoke because of the complicated process in making pirolisis tools. This study was conducted to learn how to make liquid smoke by non pirolisis technique using the basic material of coconut fiber. And then, it must be performed in the liquid smoke, the redistilation and the adsorption process using active carbon. The quality of liquid smoke was examined by observing the components using Gas chromatography-Mass Spectrophotometry (GC-MS) and performing test of antibacterial activity to three kinds of bacterias: Salmonella choleraeaeus, Bacillus subtilus, and Staphylococcus aureus using technic of well in the PCA media of 108/ml in population. Based on the study results, it was found that the original liquid smoke (without redistilation and adsorption process using active carbon) consisted at least of 21 components, redistilated liquid smoke consist at least of 31 components, and adsorpted liquid smoke using active carbon consisted at least of 5 components. From the result of test of antibacterial activity, it was found that the redistilated liquid smoke showed better bacterial activity than in the original liquid smoke, whereas the absorpted liquid smoke using active carbon had the smallest activity among them. It was because of the content of the 2-methoxiphenol compound in the redistilated liquid smoke was the highest among them. And based on this phenomena, it was found that redistilation technique could increase the quality of liquid smoke of coconut fiber made by non pirolisis combusting method.ABSTRAKPengawetan menggunakan asap cair merupakan salah satu teknik pengawetan bahan pangan yang mudah diaplikasikan.Meskipun demikian, pada kenyataannya, masyarakat kesulitan memproduksi asap cair dikarenakan sulitnya membuat peralatan pirolisis. Penelitian ini dilakukan guna mengkaji pembuatan asap cair dengan teknik non pirolisis dari bahan dasar sabut kelapa. Selanjutnya pada asap cair yang dihasilkan dengan teknik ini, dilakukan redistilasi dan penyerapan dengan karbonaktif. Kualitas asap cair yang dihasilkan diuji dengan melihat komponen penyusun asap cair dengan kromatografi gas - spektrofotometer massa (GC-MS) serta uji aktivitas antibakteri terhadap 3 jenis bakteri yaitu Salmonella choleraeaeus, Bacillus subtilus dan Staphylococcus aureus menggunakan teknik sumur pada media PCA dengan jumlah populasi 108/ml. Berdasarkan hasil penelitian diketahui bahwa asap cair asli (tanpa redistilasi dan penyerapan dengan karbon aktif) sedikitnya mengandung 21 komponen, asap cair redistilasi sedikitnya mengandung31 komponen dan asap cair hasil penyerapan dengan karbon aktif mengandung sedikitnya 5 komponen. Dari hasil uji antibakteri diketahui bahwa asap cair hasil redistilasi menunjukkan aktivitas antibakteri yang lebih baik dibandingkan asap cair asli, sedangkan asap cair hasil penyerapan dengan karbon aktif mempunyai aktivitas yang paling kecil dibandingkan keduanya. Hal tersebut dikarenakan kandungan senyawa 2-metoksifenol yang paling tinggi pada asap cair redistilasi dibandingkan keduanya. Berdasarkan hal tersebut, diketahui bahwa teknik redistilasi dapat meningkatkan kualitas asap cair sabut kelapa yang dibuat dengan metode pembakaran non pirolisis.

Modifikasi dan Evaluasi Kinerja Mesin Penyawut Ubikayu (MPB-09) I. K. Tastra
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

High moisture of fresh cassava root (65-75 % wet basis) need appropriate post harvest handling that can reduce lossesdue to delayed drying process. To accelerate drying process, a cassava chipper (MPB-09) was modified and evaluated for chipping fresh cassava root. This machine included hopper, horizontal chipping cylinder, 5.5 hp gasoline engine, belt, pulley, frame and cover. The performance evaluation of the cassava chipper was done using the combination of four type chipping cylinder (3, 4, 5 and 6 knife) and three level chipping cylinder speed (400, 500, 600 Rpm). Regression analysis and homogeneity test of the regression coefficient was used to evaluate the the performance of the cassava chipper. Based on the optimum combination of the type of chipping cylinder and its speed, financial analysis was conducted to evaluate its feasibility. The optimum effective capacity of MPB-09 chipper was at horizontal chipping cylinder with 6 knife and rotation speed 600 rpm. At effective capacity 2.5 t/hour, investment cost Rp 7,500,000 /unit, effective working hours 160 hours/years, two operator cost Rp 200,000 /day and chipping cost Rp 50 /kg chip ; the unit cost (BP) was Rp 22 /kg chip; the break-even point (BEP) was 90.3 t chip/year; the pay back periodl (PBP) was0.7 years; the net present value (NPV) was Rp 24,473,739; the benefit cost ratio (B/C) was 1.8 and the internal rate of return (IRR) was 149.8 %. Based on the results of the financial analysis. it was concluded that MPB-09 chipper was feasible to be applied at farm level.ABSTRAKKadar air umbi ubikayu yang tinggi (65-70 % bb) saat panen memerlukan penanganan yang cepat guna mengurangisusut mutu akibat keterlambatan proses pengeringan. Untuk mempercepat proses pengeringan telah dilakukan modifikasi mesin penyawut (MPB-09) dengan komponen pisau sawut masing-masing sebanyak 3, 4, 5 dan 6 buah per piringan dan dievaluasi kinerjanya pada putaran 400, 500 dan 600 Rpm. Evaluasi kinerja mesin MPB-09 dilakukan dengan menggunakan umbi ubikayu yang sudah dikupas sebanyak 25 kg dan diulang 4 kali untuk setiap kombinasi jumlah pisau sawut dan putarannya. Untuk menentukan jumlah pisau dan putaran yang optimum dilakukan analisis regresi dan uji homogenitas koefisien regresi. Pada tingkat kapasitas efektif penyawutan yang optimum dilakukan analisis kelayakan finansial untuk menentukan tingkat kelayakan penerapannya meliputi perhitungan: biaya pokok (BP), titik impas (BEP), waktu pengembalian modal (PBP), nilai keuntungan sekarang (NPV), nisbah keuntungan dengan biaya (B/C) dan tingkat pengembalian modal (IRR). Hasil analisis regresi linier dan uji homogenitas koefisien regresi, pengaruh putaran pisau sawut terhadap kapasitas efektif menunjukkan bahwa ada interaksi antara jumlah pisau sawut dan putarannya. Dari 4 tipe pisau sawut, pisau sawut yang jumlahnya 6 dan putaran 600 Rpm memberikan kapasitas efektif terbesar (2,5 t/jam). Pada tingkat kapasitas efektif 2,5 t/jam, harga mesin Rp 7,5 juta/unit, jam kerja efektif 8 jam/hari, upah 2 orang operator Rp 200.000/hari, ongkos sewa penyawutan Rp 50 /kg sawut; diperoleh nilai BP = 22/kg sawut, BEP = 90,3 t sawut/tahun, PBP = 0,7 tahun, NPV = Rp 24.473.739, B/C = 1,8 dan IRR =149,8. Mesin penyawut MPB-09 Balitkabi secara teknis dan finansial layak diterapkan dalam sistem penjualan jasa penyawutan ubi kayu di tingkat petani.

Evaluasi Mutu Kimia, Fisika dan Mikrobiologi Nira Aren (Arenga pinnata) selama Penyimpanan Ira Mulyawanti; Nurdi Setyawan; Andi Nur Alam Syah; Risfaheri Risfaheri
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study was conducted to evaluate the changes of quality of neera during storage after process improvement withfiltration and pasteurization. Research conducted using completely randomized design with factorial pattern. Factor treatment were filtering (coarse sieve, sieve 40 mesh, and without filtering), pasteurization (pasteurization and without pasteurization), and storage at room temperature (0, 3, 6, 9, 12 , and 15 hours) and performed as many as 3 replication. Observations were carried out for the quality of chemical, physical and microbiological. The results showed that the handling of juice with coarse filtration using filter and pasteurization can maintain the stability of palm juice for 15 hours in storage at room temperature, with a sucrose content was 14.48 %, TSS was 16.4 ° Briks, alcohol was 1,39 % , total acid was 0.182 %, pH was 6.82, viscosity was 14.53 cp, bias index was 1.355 nd, and the total growth of bacteria, yeasts and molds which slowed.ABSTRAKPenelitian dilakukan untuk mengevaluasi perubahan mutu nira aren selama penyimpanan setelah diberikan perbaikanproses penanganan segarnya yaitu dengan penyaringan dan pasteurisasi. Penelitian dilakukan dengan menggunakan rancangan acak lengkap pola faktorial dengan faktor perlakuan yaitu penyaringan (saringan kasar, saringan 40 mesh, dan tanpa penyaringan), pasteurisasi (pasteurisasi dan tanpa pasteurisasi), dan penyimpanan pada suhu ruang (0, 3,6, 9, 12, dan 15 jam) serta dilakukan sebanyak 3 kali ulangan. Pengamatan dilakukan terhadap mutu kimia, fisik dan mikrobiologi. Hasil penelitian menunjukkan bahwa penanganan nira dengan penyaringan menggunakan saringan kasar dan pasteurisasi dapat mempertahankan kestabilan nira aren selama 15 jam dalam penyimpanan di suhu ruang, dengan kandungan sukrosa 14,48 %, TSS 16,4 °Briks, total alkohol 1,39 %, total asam 0,182 %, pH 6,82, viskositas 14,53 cp, indeks bias 1,355 nd, dan pertumbuhan total bakteri, khamir dan kapang yang diperlambat.

Model Perubahan Warna Keripik Buah selama Penggorengan Vakum Jamaluddin Jamaluddin; Budi Rahardjo; Pudji Hastuti; Rochmadi Rochmadi
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The natural colour of fruit flaky product is one of specific property prefered by consumer. To maintain the natural colourof the fruit flaky during frying, it is necessary to pay attention the characteristic changes of raw material and control the process in order not to have much changes to get the intended colour. The objective of this research is to develop empirically mathematical model of fruit flaky colour changes during vacuum frying process by considering the change of water and sucrose contents in the product. Sample of the research were jack fruits fried in the temperature of 70–100OC, frying duration of 15–60 minutes, and vacuum pressure of 13-23 kPa. The observed parameters are colour (L), colour (a), colour (b), water and sukrose contents before and after frying. The result showed that colour changes (L, a and b) were influenced by free water vaporization and sukrose decreasing in product, so empirically, the developed mathematical model of colour changes (L, a and b) can be used to predict fruit flaky colour changes during vacuum frying.ABSTRAKWarna alami pada produk keripik buah adalah merupakan salah satu sifat khas yang disukai oleh konsumen, untukmempertahankan warna alami keripik buah agar tidak banyak mengalami perubahan selama dalam penggorengan, perlu diperhatikan perubahan karakteristik bahan baku dan pengendalian proses, agar warna keripik buah yang dihasilkan sesuai dengan yang diinginkan. Penelitian ini bertujuan untuk mengembangkan secara empirik model matematik perubahan warna keripik buah selama dalam proses penggorengan vakum dengan mempertimbangkan ke dalam model perubahan kadar air dan kadar sukrosa di dalam padatan. Sampel penelitian adalah buah nangka digoreng pada suhu70-100 OC, lama penggorengan 15-60 menit dan tekanan vakum 13-23 kPa. Parameter yang diamati adalah warna (L), warna (a), warna (b), kadar air dan kadar sukrosa sebelum dan setelah sampel digoreng. Hasil penelitian menunjukkan perubahan warna L, a dan b dipengaruhi oleh penguapan air bebas dan penurunan kadar sukrosa di dalam padatan, sehingga secara empirik model matematik perubahan warna L, a dan b yang dikembangkan dapat digunakan dengan baik untuk memprediksi perubahan warna keripik buah selama dalam proses penggorengan secara vakum.

Koefisien Tanaman Padi Sawah pada Sistem Irigasi Hemat Air Joko Sujono
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Traditional irrigation for paddy rice is the leading of consumer of water, about 80 % of the water resource availabilityused for irrigation purpose. This phenomenon is related to the way how to estimate the crop water requirement where crop coefficient for paddy rice (k ) (Prosida) is always greater than one starting from planting up to nearly harvesting. In this research, a number of water saving irrigations (WSI) systems for paddy rice cultivation using pots such asalternate wetting and drying (AWD), shallow water depth with wetting and drying (SWD), semi-dry cultivation (SDC), system of rice intensification (SRI), and AWD with mulch (AWD-Mul) were applied. The amount of irrigated water and when it should be irrigated depend on evapotranspiration rate, soil moisture condition and the WSI system used. For this purpose, daily measurement of the pot weight was carried out. Crop coefficient (k ) is then caluculated as a cratio between crop and reference evapotranspiration computed using Penman-Montheit method. Results show that up to 45 days after transplanting, the k of WSI treatments were around half of the k (Prosida) values currently used for computing the water requirement, whereas at the productive stage the k of WSI systems were relatively equal (AWD, SDC) to or greater (SRI, SWD) than the k (Prosida). Based on the the k values, the AWD and the SDC systems could save much water compared to the SRI or the SWD. Water saving could be increased by applying the AWD with mulch.ABSTRAKIrigasi padi sawah dengan sistem tradisional merupakan sistem irigasi yang boros air, hampir 80 % sumber air yang ada untuk irigasi. Hal ini tidak terlepas dari perhitungan kebutuhan air tanaman dengan nilai koefisien tanaman (k) menurut Standar Perencanaan Irigasi (Prosida) selalu lebih besar dari satu mulai dari tanam hingga menjelang panen.Dalam penelitian ini beberapa metoda budidaya padi hemat air seperti alternate wetting and drying (AWD), shallow water depth with wetting and drying (SWD), semi-dry cultivation (SDC), AWD dengan mulsa (AWD-Mul) dan system of rice intensification (SRI) diterapkan di lahan percobaan (pot). Jumlah dan kapan air irigasi harus diberikan tergantung pada besarnya laju penguapan, kelembaban tanah dan sistem irigasi hemat air yang digunakan. Untuk itu penimbangan pot dilakukan setiap hari sebelum dan sesudah pemberian air irigasi. Selanjutnya k dihitung berdasarkan ratio antara evapotranspirasi tanaman (aktual) dengan evapotranspirasi acuan yang dihitung dengan metoda Penman-Montheit berdasarkan data klimat yang tersedia. Hasil penelitian menunjukkan bahwa pada awal tanam hingga fase pertumbuhan vegetatif (hingga 45 hari setelah tanam) koefisien tanaman k sistem irigasi hemat air hampir setengahnya cdari nilai k (Prosida). Sebaliknya pada fase produktif nilai k metoda sistem irigasi hemat air hampir sama (AWD dan SDC) atau lebih besar (SRI, SWD) dari nilai k (Prosida). Berdasarkan nilai k , maka sistem pemberian air AWD dan SDC dapat menghemat air jauh lebih besar dibandingkan dengan metoda SRI dan SWD, penghematan air dapatditingkatkan apabila sistem AWD dikombinasikan dengan mulsa.

Penerapan Pulsed Electric Field pada Pasteurisasi Sari Buah Apel Varietas Ana: Kajian Karakteristik Nilai Gizi, Sifat Fisik, Sifat Kimiawi dan Mikrobia Total La Choviya Hawa; Ratna Ika Putri
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Apple juice, extracted from apple of ana cultivar , was pasteurized using a pulsed electric field (PEF) method. The aimof this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from apple juice after pasteurization. The research was conducted from July until Oktober 2009 located in Malang. The PEF treatment was carried out using treatment time variation for 10, 20, 30, 40, 50 and 60 seconds. Several parameters of vitamin A and C, water content, density, pH, total soluable solid and total microbes were observed. The results showed that PEF treatment did not significantly change nutritional, physical and chemical properties and total microbes after pasteurization with PEF in compared with no treatment pasteurization. The highest degradation was found in treatment time for 60 seconds, i.e. 93.53 %.ABSTRAKSari buah apel, yang diekstrak dari apel varietas ana, dipasteurisasi dengan metode pulsed electric field (PEF). Tujuanpenelitian ini adalah untuk mengetahui perubahan karakteristik nilai gizi, sifat fisik, kimiawi dan total mikrobia sari buah apel sesudah dipasteurisasi. Penelitian dilaksanakan bulan Juli sampai dengan Oktober 2009 di Malang. Penelitian ini menggunakan variasi waktu pengolahan 10, 20, 30, 40, 50 dan 60 detik. Parameter pengamatan yaitu vitamin A dan C, kadar air, berat jenis, pH, total padatan terlarut dan total mikrobia. Hasil penelitian menunjukkan bahwa nilai gizi, sifat fisik dan kimiawi dari sari apel tidak mengalami perubahan signifikan dibandingkan sari apel tanpa perlakuan PEF. Penurunan total mikrobia terbesar pada waktu perlakuan 60 detik dengan efektivitas pembunuhan sebesar 93,53%.

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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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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