cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota denpasar,
Bali
INDONESIA
Agrotekno
Published by Universitas Udayana
ISSN : 2088647     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal Agrotekno
Arjuna Subject : -
Articles 8 Documents
 1 
Search results for , issue "Vol. 15, No. 1 Februari 2009" : 8 Documents clear
PRODUKSI BUBUK INOKULUM URUTAN DARI KULTUR MURNI Pediococcus acidilactici U318 DENGAN BEBERAPA JENIS BAHAN PENGISI Semadi Antara, Nyoman; Urip Sanjaya Trisna, I P. G.; Suter, I Ketut
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.657 KB)

Abstract

Aim of the research was to find out the viability ofPediococcus acidilactici U318 in inoculum powder duringstorage. The filler material used in the production ofinoculum powder was three kinds of flour, namely maizena,rice flour and tapioca. The research was done in laboratoryscale as experiment research which was designed byrandomized block design with factorial experiment. Twofactors were experimented, namely the kinds of flour as afiller material as the first factor and the storage period as thesecond factor.Result of the research showed that the treatment of flouras a filler material did not influence the viability of P.acidilactici U318 in inoculum powder. Any filler materialused in production of the powder gave same protective actionon its viability. The viability of P. acidilactici U318decreased during storage period. After storage of 4 weeks theaverage of viable P. acidilactici U318 was about 2,54x1010cfu/g which decreased one log cycle from the initial ofstorage.
PENGARUH PREPARASI BAHAN BAKU ROSELLA DAN WAKTU PEMASAKAN TERHADAP AKTIVITAS ANTIOKSIDAN SIRUP BUNGA ROSELLA (Hisbiscus sabdariffa L.) Hartiati, Amna; Mulyani, Sri; Dwi Pusparini, Ni Made
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.97 KB)

Abstract

The objectives of this research were to determine effectof rosella preparation and cooking time on antioxidantactivity of rosella syrup. Three repetition of CompletelyBlock Design with two factors of factorial experiment wasused in this research. The first factor was two levels ofrosella preparation namely fresh and dried rosella, and thesecond factor was three levels of cooking time 10, 20, and 30minutes. Testing comprised measurement on the ability oncapturing DPPH free radical, scoring and hedonic tests.The research results indicated that using fresh rosellaimproved the antioxidant activity of rosella syrup and itsvalue was 0.026%, while rosella syrup from dried rosella was0.020%. Until cooking time of 20 minutes, antioxidantactivity of rosella syrup still increased, but longer cookingtime than 20 minutes showed no significant effect.Preparation and cooking time affected significantly on colourof syrup, but not on aroma, taste and the overall acceptance.
PENGARUH JENIS DAN JUMLAH PENAMBAHAN GULA PADA KARAKTERISTIK WINE SALAK Wayan Gunam, Ida Bagus; Wrasiati, Luh Putu; Setioko, Wito
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (74.428 KB)

Abstract

The research was aimed to determine the effect of typeand concentration of sugar on the characteristics of producedsalacca wine and to determine the type and concentration ofsugar yielding salacca wines with the best characteristics andpreferred by panelists. Sensory test results showed that themost preferred salaca wine characteristics by panelists wasthose which produced with addition of 25% sucrose sugar(w/v), and the produced wine contained 14.81% of ethanol,2.66% of total sugar, 0.21% of total acid, pH 3.67, 10.5°Brixof total soluble solids, and methanol content was notdetected.
PERUBAHAN SIFAT FISIK SAMPAH ORGANIK PADAT PADA PROSES PENGOMPOSAN SECARA OPEN WINDROW Setiyo, Yohanes
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.183 KB)

Abstract

This research was done with aim to identify physicalproperties changes during composting process of organicmunicipal solid waste. Bulk density, moisture content,particle size, and porosity of produced compost wereobserved every one week at three point depth of compostingprocess. Oxygen concentration at the critical point wasobserved for checking the diffusion potential of air. Thisobservation was done everyday by using Cosmotector typeXPO-318.Relation equation between bulk density, porosity andmoisture content with time of composting product weredescribed by ? = -0.0966t2 + 9.23t + 147.8 with the value ofR2 = 0.95, ? = -0.0292ln(t) + 0.745 with value of R2 = 0.944,and Mc = -0.0785ln(t) + 0.8685 with r2 = 0.95. Processshould be futher supported with a turning over of thecompost which done weekly so the availability of O2 atamount of 50 to 190 g/kg air.
LAJU RESPIRASI DAN SUSUT BOBOT BUAH SALAK BALI SEGAR PADA PENGEMASAN PLASTIK POLYETHYLENE SELAMA PENYIMPANAN DALAM ATMOSFER TERMODIFIKASI Rina Pratiwi Pudja, I.A.
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (69.635 KB)

Abstract

Bali’s salacca is one of fruits which is perishable and isnot able to be stored for along time. To lengthen its shelf lifeand to prevent it from damage, this fruit can be packed inpolyethylene plastic which is known as modified atmospherepackaging (MAP).There were two objectives of this research. The firstobjective was to study respiration rate of Bali’s salacca fruitsin MAP. The second one was to study its weight loss duringstorage.This research used polyethylene plastic as packaging withthickness of 0.02, 0.05, and 0.08 mm. Storage time were 0, 2,4, 6, 8, 10, and 12 days at room temperature storage.The result showed that respiration rate expressed as O2and CO2 increased in the beginning, decreased in middle of,and increased again until the end of storage time. Duringstorage of this fruit in MAP showed lower weight loss thanthose of without packaging. It was found that the ticker theplastic used the lower weight loss of the fruit.
PERANCANGAN MESIN PENGHANCUR SAMPAH ORGANIK PADAT PERKOTAAN Nada, Made; Tika, Wayan; Arda, Gede
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Handling municipal garbage still becomes an ever ending problem. One way to tackle this problem is to utilize the garbage as organic fertilizer. The most promising technology in converting aerobically this rubbish to organic fertilizer is known as open windrow, but the success of implementing this technology is depended upon particle size of the garbage. So, chopping machine is needed to reduce it into a homogeneous size and constructing a chopping machine became the objective of the research. Tests on physical of the machine and its performance indicated that the designed machine was better than the machine that has already been available in the field. The size of chopped garbage was relatively homogeneous and its value was 10% better than that yielded form the older machine.
KINETIKA ENZIM PEKTIN METIL ESTERASE (PME) ENDOGENOUS DARI PULP BIJI KAKAO Ganda Putra, G.P.
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.229 KB)

Abstract

This research was conducted to determine theenzymatic kinetics (Km and Vmax) of isolate of endogenouspectin methylesterase enzyme (PMEs) from cocoa pulp. Thisresearch was carried out by assaying the enzyme activity invarious pectin concentration used as substrate which its valuewas between 0.25 and 2.00% at 0.25% interval. The resultsshowed that the enzymatic kinetics of endogenous PMEsisolate from cocoa pulp in term of Km and Vmax were 15.75 ?gNaOH/minute/ml and 0.21%.
PENGARUH PENUTUPAN DAN SUHU PADA PROSES PEREBUSAN TERHADAP KARAKTERISTIK SIRUP WORTEL (Daucus carota L.) Widya Puspasari, Desak Putu; Suter, I Ketut; Ayu Nocianitri, Komang
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.402 KB)

Abstract

Carrot syrup processing involves thermal boiling process.Unsuitable process will decrease the product quality. Besidestemperature, using uncovered or covered pan also needattention. So how thus effects to the product characteristicneed further study. The aim of this research was to find out:1) effects of covered cooking and temperature oncharacteristic of carrot syrup, and 2) the treatmentscombination yield the best characteristic. This research wasdesigned with factorial randomized block design consist oftwo factors. First factor is cooking method with two level,those are uncovered and covered cooking. Second factor iscooking temperature, consist of four levels, those are 70o,80o, 90o, and 100o C. Each treatment repeated twice so yield16 experiment units.The research showed that interaction between the twotreatments affected the vitamin C content and viscosity.Covered cooking and temperature treatment influenced thebeta-carotene content and the reduction of sugar level. Thetreatments also affected the sensory quality, especially oncolor, flavor, and taste acceptability. Based on the analysis ofall variable, the treatments combination yielding the bestcharacteristic was uncovered cooking treatment ontemperature 70oC. The best treatments characterized by 6,81ppm beta-carotene content; 3,59% reduction sugar level; 4,14mg/100 g vitamin C content; viscosity 81,17 cP; coloredorange type 2 (based on colour-chart), typical of carrotflavor, and acceptable for color, flavor, viscosity, taste, andoverall acceptance.

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2009 2009


Reset
Filter By Issues
All Issue Vol. 15, No. 2 Agustus 2009 Vol. 15, No. 1 Februari 2009 Vol. 14, No.2 Agustus 2008 Vol. 14, No. 1 Februari 2008 Vol 13, No.2 Agustus 2007 Vol. 13, No. 1 Februari 2007 Vol. 12, No. 1 Februari 2006 Vol. 11, No. 2 Januari 2005