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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 5 Documents
 1 
Search results for , issue "Vol. 13, No. 1 Februari 2007" : 5 Documents clear
KAJIAN TINGKAT PENCEMARAN UDARA OLEH GAS NH3 DAN H2S PADA PROSES PENGOMPOSAN SECARA AEROB Setiyo, Yohanes
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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Abstract

This  research  objective  was  to  know the  level  polutan  of NH3and  H2S  from  aerobic  composting  process.  Modified  Briski method  was  use  to  identification NH3 and   H2S.  Pada  metode Briski  et al. (2003)  tidak  ada  pengukuran  gas  NH3 and  H2S. Both  polutan  were  colect  at  solvent  BaCL2 and  H2SO4 0.1  N along  one  week,  than  the  level  of    concentration  at  air  were identificated by chromatography method. The level concentration of NH3 at the air was 0.092 ppm to 0.25 ppm, and the level polutan of H2S to the air  was 0.3 ppm to 1.1 ppm. Both polutan were below from standard of SNI.
KAJIAN ASPEK FINANSIAL INDUSTRI MINUMAN BUBUK KUNYIT ASAM Satriawan, I Ketut; Mulyani, Sri
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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Abstract

Beverage  of “kunyit-asam”  was being familiar  in  the society  as  a  traditional  herbs,  fresh  beverage,  and  potential antioxidant. However,  it’s industry  not  yet much done in home industry scale.This  research aimed to  evaluate  investment  value which needed  and  financial  feasibility  of “kunyit-asam” powderindustry  in home  industry  scale.  The  analysis  which  used in financial  feasibility  i.e. :  Net Present Value (NPV),  InternalRate of Return (IRR),  Pay Back Period (PBP),  Break EvenPoint (BEP), Net Benefit-Cost Ratio (Net  B/C), and sensitivityanalysis.Investment value which needed for planning  of “kunyit-asam”  powder industry  in  home  industry  scale  is  Rp. 52.364.065.  The  analysis  of  financial  feasibility  of  “kunyit-asam”  powder industry in home industry scale is feasible based on some value of investment criteria.
PENGARUH KONSENTRASI GULA DAN CARBOXY METIL CELULOSA TERHADAP KARAKTERISTIK SIRUP KETELA RAMBAT UNGU (IPOMOEA BATATAS) Selamet Duniaji, Agus; Anita Budiarti, I Gst Ngurah Agung
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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Abstract

Sweat potato can be processed to be several of food products. One of the products is sweat potato syrup, especially violet sweat potato which is including pigment anthocyanine. The objective of research was to know the effect of sugar concentration and carboxy methyl cellulosa (CMC) on the characteristic of sweat potato syrup. The experiment used randomized Complete design (RAL) with factorial block consist of sugar concentration 50, 60, 70 and 80% and adding carboxy methyl cellulose, 0, 0,5, 1,0 and 1,5%. Result of research showed that the adding of sugar concentration 60 percent and carboxy methyl cellulosa 1,5 percent produce the best characteristic of sweat potato syrup with criteria such as total soluble solid 75,60 % brix, viscosity 11,66 cp, vitamin C 0,44 mg/100g, anthocyanine content 11,15 mg/100g and total of fungi 50 Cfu/ml. All of characteristic as well as according to Indonesian standardization code (SNI-01- 3544-1994).
MODEL PERUBAHAN SERAPAN MINYAK PADA KENTANG SELAMA PENGGORENGAN Rina Pratiwi Pudja, Ida Ayu
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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Abstract

Frying  is  one  of  fast  and  practical  of  cooking  process of food using fat or oil media. The aims of the research were to find out, test and  apply the  model  of  oil absorption  in potatoes during  frying .  Frying  temperatures  was  adjusted  at  1400C, 1600C  and  1800C,  with  interval  time  to  analysis  at  0,  30,  90, 150,  300, dan  600  second. Fresh  potatoes  were  cut  in  cylinder shaped  with  diameter  of  0,9  cm  and  4  cm  long.  The  result showed that the higher frying temperature, the higher absorption of  fat  during  frying.  The  rate  of  fat  absorption  could  be analogically  expressed  as  the  Newton  model  for  cooling,  to prediction  absorption  of  fat  during  frying  in  fresh  potatoes  in other temperature.
KORELASI BEBERAPA KOMPONEN KIMIA TERHADAP PENILAIAN ORGANOLEPTIK DAN HARGA BERAS BERMEREK YANG BEREDAR DI KOTA DENPASAR (STUDI KASUS DI PASAR SWALAYAN KOTA DENPASAR) Wrasiati, Luh Putu; Hartiati, Amna; Ummy Indiyani, Ni Kadek
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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Abstract

The  research  aimed to  (1)  observe  the  correlation  of chemical  component  rice  brand  with  organoleptik  of  yielded rice  test;  (2)  observe  the  correlation  of  chemical  components with  chosen  price  rice  brand;  (3)  determine  which  component have the most effect on organoleptik test of yielded rice.This  research  used  6  (six)  chosen  rice  brand  which were taken from supermarket that located in Denpasar by using purposive  sampling.  Analyses  covered  chemical  test  and organoleptik  test.  Chemical  test  cover  rate  test  of  amylase, amilopektin, and water content, the test of organoleptik covered test of scoring for texture, test hedonic to feel and acceptance of entirety.  The  result  of  organoleptik  test  was analyzed  with fragment  test  then  acceptance  mean  is  overall  was  test correlated  with  the  result  of  chemical  test  and  price  mean  of chosen rice.Result  of  acceptance  mean  of  organoleptik  overall data  indicate  that  rice  with  Bengawan  Super  brand  Sunflower was the most liked by consumers and brand C4 Super brand wasthe  least  taken  by  consumers.  Result  of  chemical  analysis indicate  that  the  water  rate  of  six  rice  brands  pursuant  to  SNI 01-6128-1999  and  rate  of  their  pertained  is  lower  until  mean. This results  indicated  that  the  regression  equation  between overall acceptance, with amylase rate and water rate (Y/X1/X3) was Y =  114,924  +  1,308 X1 - 0,037 X12 - 23,121 X3 +  1,105 X32 which  showed the  correlation  coefficient  was 0,760  and coefficient  of  determinacy  was 0,578.  This  correlation  hasshowed strong  level  relation.  Regression  equation  between chemical  component  and  the  price  of  brand  rice  have  chosen was Y  =  27791,960  - 13,810 X2 - 0,129 X22 - 3863,140 X3 + 175,691 X32 which showed the  correlation  coefficient  is  0,984 and coefficient of determination was 0,967. This correlation has very  strong  relation. Chemical  component which had the  most effect  to  the  texture was rate  of  amylase  and  amilopektin  with strong relation level. Chemical component which had the  most effect  on  rice  and  acceptance  of  entirety  rate  was  taste amilopektin level.

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