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INDONESIA
Agrotekno
Published by Universitas Udayana
ISSN : 2088647     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal Agrotekno
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 13, No.2 Agustus 2007" : 6 Documents clear
PENGARUH MODIFIED ATMOSFER PACKAGING DENGAN PLASTIK POLYETHYLENE (PE) TERPERFORASI TERHADAP MUTU FISIK CAISIM (BRASSICA JUNCEA) SELAMA PENYIMPANAN PADA SUHU DINGIN Nocianitri, Komang Ayu; Rina Pratiwi Pudja, Ida Ayu
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Water loss is a main cause of deterioration because it results not only in direct quantitative losses, but also in losses in appearance (wilting and shriveling), textural quality (softening, flaccidity, limpness, loss of crispness and juiciness), and nutritional quality. Transpiration is a physical process that can be controlled by applying treatment to commodity e.g. waxes or wrapping with plastic film or by manipulating the environment. Temperature management is the most effective tool for extending the shelf life of fresh horticultural commodities. The aimed of this experiment was to study the effect of modified atmosphere packaging of polyethylene (PE) plastic on physical quality of caisim during cooling storage. For that experiment, caisim were packed into PE plastic without hole (P1), 2 holes (P2), 4 holes (P4), 6 holes (P6), and 8 holes (P8). Products as controls were provided without packed. Then, products were stored in cold storage on 0 – 5oC for 4 days. The results of this experiment shows that packaging were significantly affected the decreasing of weight, moisture content, and the value of physical quality of caisim for 4 days, in spite of colors. Packaging of polyethylene plastic without hole can delay the deterioration or change physical quality of caisim more than 4 days.
KARAKTERISTIK BREM BALI YANG DIBUAT DENGAN MENSUBSTITUSI BERAS KETAN PUTIH DENGAN UMBI UBI JALAR MERAH Wisaniyasa, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

The purpose of this research to determine the characteristic of brem Bali made with various level of red sweet potato substitution. This experiment used Completely Randomized Design with three replications with a total of 15 experiment units. The treatments were : 1. 100% red sweet potato without glutinous rice. 2. 75% red sweet potato and 25% glutinous rice. 3. 50% red sweet potato and 50% glutinous rice. 4. 25% red sweet potato and 75% glutinous rice. 5. Without red sweet potato and 100% glutinous rice. Results showed that ethanol, methanol, acetic acid, ash, Ca and Zn content were significantly different. Brem Bali produced by 100% red sweet potato contained ethanol, acetic acid, ash, Ca and Zn 4,18% v/v, 5,48% w/v, 0,66% w/w, 0,070 ppm, and 0,788 ppm respectively. In the other hand, Brem Bali produced by 100% glutinous rice contained ethanol, acetic acid, ash, Ca, and Zn are 11,38 % v/v, 1,52% w/v, 0,23% w/w, 0,007 ppm and 0,015 ppm respectively. The heavy metals content of brem Bali were low and not harmful. In this experiment methanol, Pb and As were not found. Sweet potato cannot substitute glutinous rice for “Brem Bali’ materials.
PERUBAHAN SIFAT FISIK SAMPAH ORGANIK PADAT PADA PROSES PENGOMPOSAN SECARA OPEN WINDROW DI BIOREAKTOR TIPE SETENGAH SILINDER Setiyo, Yohanes
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

This research was to identification physical properties change along organic municipal solid waste composting. Bulk density, moisture content, particle size of compost, and porosity were observed every one week at three point deep of composting process. Oxygen concentration at the critical point was observed for cheking the diffusion potential of air, observation of it was everyday by cosmotector tipe XPO-317. Relation equation between bulk density, porosity and moisture content with time of composting were described by ? = -0.0966 t2 + 9.23 t + 147.8 with value of was r2 = 0.95, ? = - 0.0292Ln(t) + 0.745 with value of was r2 = 0.944, and Mc = - 0.0785Ln(t) + 0.8685 with value of was r2 = 0.95. Process should be futher supported with a turning over of the compost done weekly so the availability of O2 at 50 to 190 g kg-1 air.
PENGARUH KONSENTRASI STARTER TERHADAP PRODUKSI ETANOL DAN KARAKTERISTIK WINE BERBAGI JENIS KETELA RAMBAT (IPOMOEA BATATAS) Selamet Duniaji, Agus; Wisaniyasa Dewi Sirait, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Wine is ethanol fermented production by Saccaromyces cereviceae on the severely sugar of grape fruit and other some fruit. Wine was involved cluster of alcoholic’s drink of B classification in Indonesian Standardization code with range alcoholics 5 to 20% which is consideration by the Indonesian Healthy Ministry. The research was aimed to know the effect of starter concentration on ethanol production and wine characteristic of several sweat potato. The experiment used factorial design consist of starter concentration 5%, 10% and 15% while several of sweat potato such as white color sweat potato, yellow color sweat potato and purple color sweat potato. Result of research showed that white color sweat potato and adding 15% starter produced the total of ethanol 16,65% v/v, While the sensory tested indicated that purple color sweat potato and 15 % starter produced the best characterization of wine with the criteria purple colorizes, specific odor and flavor were accepted by panelist. The treatment is also supported by 15 % starter to produce wine with the criteria purple colorizes, specific odor and flavor and all accepted by panelist. The treatment is also supported by pH 3,42, TSS 6,05% brix, total of acetic acid 0,0825% b/v, total of anthocynine 22,92 mg/100g, ethanol content 10,90%, total of fungi 2,20x104cfu/ml. All of the characteristic of wine as well as according to the Indonesian standardization code (SNI-01-4018- 1996). Panelist tested showed that wine preferred
KAJIAN INSENTIF PENGOLAHAN KAKAO FERMENTASI UNTUK PETANI DAN KELOMPOK TANI Satriawan, I Ketut
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Cocoa  is  a  prospective commodity  export  and  as  a superior commodity of estate crops in Bali. The quality of cocoa is  very  various  and  majority  farmer  processing  it  without fermentation.This  research  aimed  to  determine  minimal  price  of  raw material of wet bean cocoa from the farmer and difference price between  fermented  and  non-fermented  cocoa  as processing incentive which  must  be  give to the  farmer. The research  was done in the farmer group of estate crops of Tabanan Regency.The  processing  unit  of  the  farmer  group  of  estate  crops must  be  buy  a  wet  of  cocoa  bean  from  the  farmer  is  with minimal price Rp. 4.180 per kg. Difference price fermented and non-fermented  cocoa  as  processing  incentive  which  must  be give  to  the  farmer  is  minimal  Rp.  4.590  per  kg,  if  the  price  of non-fermented cocoa is Rp. 11.000 per kg.
KAJIAN SIFAT FISIK, KIMIA, DAN MIKROBIOLOGI BEBERAPA JENIS DAUN PISANG SEBAGAI BAHAN KEMASAN TRADISIONAL PADA LAMA BLANSIR YANG BERBEDA Anom Sutrisna Wijaya, I Made; Apriadi Aviantara, I Gusti Ngurah; Retno Pebrianto, Hervin
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

The objectives of this research were to study the physical, chemical, and microbiology properties of Banana Leaf as traditional packaging materials at severals length of blanching time, and to determine the type of banana leaf which has the best packaging materials properties. Five types of banana leafs were observed and treated by steam blanching for 2, 4, and 6 minutes. The parameters observed included tensile strength (ASTM D-826), tear strength (ASTM D-687) moisture permeability (desican method), gas permeability (pressure increased method), porosity (ASTM D-726), thickness, weight per surface area, moisture content, oil and acid resistent, and total microbes. The results indicated that different type of banana leaf had different properties, and blanching treatment had significant effect on tensile strength, tear strength, porosity, thickness, weight per surface area, misture content, oil and acid resistant, and total microbes. The type of banana leaf that had the best properties as traditional packaging materials was “pisang kepok” that blanching for 2-4 minutes.

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