2026-04-05T01:30:36Z https://journal.ugm.ac.id/index/oai

oai:journal.ugm.ac.id:article/9319 2017-03-07T03:07:56Z agritech:ART

Optimasi Proses dan Formula pada Pengolahan Mi Sagu Kering (Metroxylon sagu) Engelen, Adnan Sugiyono, Sugiyono Budijanto, Slamet Noodle; sago; starch; optimization The aim of this research was to optimize the processing of dried sago noodle. Sago noodle was made through a process using twin screw extruder with the addition of GMS (Glycerol Monostearate) and ISP (Isolated Soybean Protein). Process optimation was performed with RSM (response surface methodology) using three process variables, i.e. extruder temperature (65-80oC), GMS concentration (0-5%), and ISP concentration (0-10%). The optimum process condition was temperature of 80oC, GMS of 4.5%, and ISP of 3.7%. The optimum condition produced dried noodle having a hardness of 2499.62 gf, stickiness of 235.12 gf, elongation of 168.96% and cooking loss of 6.23%.ABSTRAKPenelitian ini bertujuan melakukan optimasi proses pada pembuatan mi sagu untuk menghasilkan mi sagu dengan karakteristik fisik yang baik. Mi sagu dihasilkan melalui optimasi proses menggunakan twin screw extruder dan penambahan glycerol monostearate (GMS), serta isolated soybean protein (ISP). Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan tiga variabel proses yaitu: suhu ekstruder (65-80oC), konsentrasi GMS (0-5%), dan ISP (0-10%). Kondisi proses optimum diperoleh pada suhu 80oC, GMS (4,5%), dan ISP (3,7%). Kondisi optimum menghasilkan mi yang memiliki kekerasan 2499,62 gf, kelengketan 235,12gf, elongasi 168,96% dan cooking loss 6,23%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9319 10.22146/agritech.9319 agriTECH; Vol 35, No 4 (2015); 359-367 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9319/6905 Copyright (c) 2017 Adnan Engelen, Sugiyono Sugiyono, Slamet Budijanto http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9320 2017-03-07T03:10:48Z agritech:ART

Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen pada Minuman Instan yang Diperkaya dengan Ekstrak Sargassum polycystum Husni, Amir Ariani, Dewi Budhiyanti, Siti Ari Instant drink; Sargassum polycystum; ginger; antioxidant Instant drink of ethanolic extract Sargassum polycystum with ginger flavor was made from seaweds which was processed into powder and have undergone processes of drying, extraction, cocrystalization, and sieving into powder. The objective of this research was to produce a formula of the seaweed instant drink which has a high antioxidant activity and is preferred by consumers. The formula that was used in this research waere ethanolic extract of S. polycystum, sugar and ginger. The compostion of formula including control (0:3:1), formula 1 (0.1:2.9:1), formula 2 (0.2:2.8:1), formula 3 (0.3:2.7:1), formula 4 (0.4:2.6:1), formula 5 (0.5: 2.5:1), and formula 6 (0.6:2.4:1). The result showed that the instant drink contained the value of antioxidant activity by 25.70-65.41%, total fenol of 27.74-100.36 mg GAE/gram, water levels of 0.44-1.99%, ash levels of 0.06-11.54% and the value of hedonic color 2,4-3,2(don’t like – like); hedonic flavor 1.29-3.66 (very don’t like – like); and hedonic taste 1.32-3.59 (very don’t like – like).ABSTRAKMinuman instan ekstrak Sargassum polycystum rasa jahe merupakan produk olahan rumput laut dalam bentuk serbuk yang sebelumnya telah mengalami proses pengeringan, ekstraksi, kokristalisasi dan pengayakan menjadi serbuk. Tujuan penelitian ini ialah menghasilkan formula minuman instan rumput laut yang mempunyai aktivitas antioksidan dan disukai konsumen. Formula yang digunakan pada penelitian ini terdiri dari ekstrak etanolik S. polycystum, gula dan jahe dengan komposisi kontrol (0:3:1), formula 1 (0,1:2,9:1), formula 2 (0,2:2,8:1), formula 3 (0,3:2,7:1), formula 4 (0,4:2,6:1), formula 5 (0,5:2,5:1), dan formula 6 (0,6:2,4:1). Hasil penelitian menunjukkan bahwa minuman instan mempunyai nilai aktivitas antioksidan 25,7-65,41%, total fenol 27,74-100,36 mg GAE/gram, total gula 76,13-87,18%, kadar air 0,44-1,99%, kadar abu 0,06-11,54% dan nilai hedonis warna 2,4-3,2 (tidak suka – suka); aroma 1,29-3,66 (sangat tidak suka – suka); dan rasa 1,32-3,59 (sangat tidak suka – suka). Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9320 10.22146/agritech.9320 agriTECH; Vol 35, No 4 (2015); 368-376 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9320/6906 Copyright (c) 2017 Amir Husni, Dewi Ariani, Siti Ari Budhiyanti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9321 2017-03-07T03:16:53Z agritech:ART

Formulasi dan Pengolahan Margarin Menggunakan Fraksi Minyak Sawit pada Skala Industri Kecil Serta Aplikasinya dalam Pembuatan Bolu Gulung Hasibuan, Hasrul Abdi Hardika, Aga Prima Formulation; palm oil; red palm oil; texturisation; plastic fat The development of bakery products has a positive impact on increasing margarine consumption. In addition, the variations of margarine formula are increasingly required for the development of the variety of bakery products, thus the production of margarine is promising to be developed on the small industries. The aims of the research was to produce margarine using palm oil and red palm oil and its application in roll cake. RPO was added in mixture as natural dyes and pro-vitamine A, so no need to use synthetic dyes. This research was conducted with 3 stages include: 1) formulation of margarine with mixing RBDPO and RPO at ratio 97.5:2.5 to 85:15 through the chemical physical properties approach of commercial margarine include fatty acid composition, iodine value, melting point and solid fat content, 2) optimization of the production of margarine using the best formula in reactor for texturing at 50 kg/ batch with varying temperature of the cooling medium (5±2, 12±2, 20±2 °C) and the time of process (0, 30, 45, 60, 90, 120 min). Product was analyzed include water content, color, form, texture and their stability during storage, and 3) application of margarine for preparation of roll cake and its organoleptic test. The result of the formulation of margarine using RBDPO and RPO was obtained equivalent formula with the commercial margarine at the ratio 95:5. The optimum process condition for production of margarine at 50 kg/bacth with the best texture was obtained at cooler temperature 5±2 °C or 12±2 °C for 30 minutes. The application of margarine in roll cake was indicated that margarine obtained from this research given expansion higher (0.2 cm) compared to the commercial margarine. The results of organoleptic test of roll cake using margarine obtained from this study were provided the level of preference for the taste, texture and appearance were not significantly different compared to the commercial margarine. Thus, margarine made from RBDPO and RPO in this study had adequate quality and comparable to commercial products.ABSTRAKPengembangan produk bakery memberikan dampak positif terhadap peningkatan konsumsi margarin. Selain itu, variasi formula margarin semakin diperlukan untuk pengembangan produk bakery yang beragam, dengan demikian produksi margarin cukup menjanjikan untuk dikembangkan pada skala industri kecil dan menengah (IKM). Penelitian ini bertujuan untuk membuat margarin dengan menggunakan minyak sawit (refined bleached deodorized palm oil, RBDPO) dan minyak sawit merah (red palm oil, RPO) serta aplikasinya dalam pembuatan bolu gulung. RPO digunakan sebagai pewarna alami dan pro-vitamin A, sehingga tidak perlu lagi menambahkan pewarna dan vitamin pada margarin. Penelitian ini dilakukan dengan 3 tahapan meliputi: 1) formulasi margarin dengan mencampurkan antara RBDPO dan RPO pada rasio 97,5:2,5 – 85:15 melalui pendekatan sifat fisika kimia margarin komersial meliputi komposisi asam lemak, bilangan iod, titik leleh dan kandungan lemak padat, 2) optimasi produksi margarin menggunakan formula terbaik dari kegiatan 1 pada reaktor texturing skala 50 kg/batch dengan memvariasikan suhu media pendingin (5±2, 12±2, 20±2 °C) dan waktu proses (0, 30, 45, 60, 90, 120 menit). Produk dianalisis kadar air, warna, bentuk, tekstur dan stabilitasnya selama penyimpanan, dan 3) aplikasi margarin dalam pembuatan bolu gulung dan uji organoleptiknya. Hasil pengembangan formulasi margarin menggunakan RBDPO dan RPO diperoleh formula yang setara dengan margarin pembanding pada rasio 95:5. Kondisi optimum proses skala 50 kg/batch yang menghasilkan margarin dengan tekstur dan stabilitas terbaik diperoleh pada suhu pendingin 5±2 °C atau 12±2 °C selama 30 menit. Aplikasinya pada bolu gulung menunjukkan bahwa margarin ini relatif baik dengan pengembangan bolu lebih tinggi 0,2 cm dibandingkan margarin pembanding. Hasil uji organoleptik bolu gulung menggunakan margarin ini memberikan tingkat kesukaan terhadap rasa, tekstur dan kenampakan tidak berbeda nyata dengan margarin pembanding. Dengan demikian, margarin yang dibuat dari RBDPO dan RPO pada penelitian ini memiliki kualitas memadai dan setara dengan produk komersial. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9321 10.22146/agritech.9321 agriTECH; Vol 35, No 4 (2015); 377-386 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9321/6907 Copyright (c) 2017 Hasrul Abdi Hasibuan, Aga Prima Hardika http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9322 2017-03-07T03:18:45Z agritech:ART

Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau Yuliani, Hilka Yuliana, Nancy Dewi Budijanto, Slamet Cooking loss; elongasi; starch noodles; sago; mung bean flour Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have low of cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss. Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasi dilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9322 10.22146/agritech.9322 agriTECH; Vol 35, No 4 (2015); 387-395 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9322/6908 Copyright (c) 2017 Hilka Yuliani, Nancy Dewi Yuliana, Slamet Budijanto http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9323 2017-09-28T06:52:40Z agritech:ART

Produksi Bioetanol dari Hidrolisat Asam Tepung Ubi Kayu dengan Kultur Campuran Trichoderma viride dan Saccharomyces cerevisiae Arnata, I Wayan Setyaningsih, Dwi Richana, Nur Bioethanol; cassava flour; acid hidrolysate; Trichoderma viride; Saccharomyces cerevisiae The objective of this research was to produce bioethanol from acid hydrolysate cassava flour with mix cultured Trichoderma viride and Saccharomyces cerevisiae. The hydrolysis of cassava flour to glucose was conducted by 0.4 M sulfuric acid using autoclave at 121°C, pressure at 1 atm for 10 min. The fermentation were performed in batch system for 96 hours in 30°C. Mixed culture of T. viride and S. cerevisiae in the fermentation process of acid hydrolysate carried out in two methode that is gradually and simultaneously. The results showed the acid hydrolyzate of cassava flour has a total sugar concentration of 38.93 ± 8.09% (w/v) and reducing sugar concentration of 22.04 ± 4.31% (w/v) . In the bioethanol production process shows that the bioethanol concentration 6.77 ± 1.23% (v/v), yield 27,97% (v/w) and fermentation effciency 59,01% of the theoretical value was achieved using gradually addition of mixed culture, while simultaneously addition of mixed culture was produced ethanol concentration 4.96 ± 0.39%(v/v), yield 19.85% (v/w) and fermentation effciency 62.72% of the theoretical value.ABSTRAKTujuan dari penelitian ini adalah untuk memproduksi bioetanol dari hidrolisat asam tepung ubi kayu dengan menggunakan kultur campuran Trichoderma viride and Saccharomyces cerevisiae. Hidrolisis tepung ubi kayu untuk menghasilkan glukosa dilakukan dengan menggunakan H2SO4 0.4M, pada suhu 121°C, tekanan 1 atm selama 10 menit. Proses fermentasi dilaksanakan secara batch selama 96 jam pada suhu 30°C. Pencampuran kultur T. viride dan S. cerevisiae pada proses fermentasi hidrolisat asam dilakukan dalam dua metode yaitu secara bertahap dan secara simultan. Hasil penelitian menunjukkan hidrolisat asam tepung ubi kayu mempunyai konsentrasi total gula 38,93 ± 8,09% (b/v) dan konsentrasi gula reduksi 22,04 ± 4,31% (b/v). Pada proses produksi bioetanol menunjukan bahwa dengan pencampuran kultur secara bertahap menghasilkan konsentrasi bioetanol 6,77 ± 1,23% (v/v), rendemen 27,97% (v/w) dan efisiensi fermentasi 59,01% dari perolehan bioetanol secara teoritis, sedangkan dengan pencampuran kultur secara simultan menghasilkan konsentrasi bioetanol 4,96 ± 0,39%(v/v), rendemen 19,85% (v/w) dan efisiensi fermentasi 62,72% dari perolehan bioetanol secara teoritis. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9323 10.22146/agritech.9323 agriTECH; Vol 35, No 4 (2015); 396-405 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9323/6909 Copyright (c) 2017 I Wayan Arnata, Dwi Setyaningsih, Nur Richana http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9324 2017-09-28T06:52:43Z agritech:ART

Penggunaan Minyak Sawit Merah untuk Pembuatan Lemak Bubuk Kaya β-Karoten Melalui Proses Pendinginan Semprot Reputra, Juanda Haryadi, Purwiyatno Andarwulan, Nuri Fat powder; β-carotene; spray chilling; flowability Beta-carotene-rich fat powder was prepared from the mixture of red palm oil/RPO (olein and stearin) and fully hydrogenated palm oil/FHPO by using spray chilling process. Effects of composition of fats used on fat powder flowability, were studied. Our research showed that spray chilling process may be used to produced β -carotene rich-fat powder. Our result also indicated that the use of higher composition of RPO to increase β-carotene content of fat powder tend to reduce the flowability of the resulting fat powder. The maximum ratio of RPO/FHPO used to produce free flowing fat powder was 50% (formula of F50) with β-carotene content of 167.71 ppm. Our research also showed that the melting point of molten mixture fat used was significantly correlated with flowability of the resulting fat powder. The higher melting point of molten fat, the lower the angle of repose or the better flowability of fat powder produced.ABSTRAKLemak bubuk kaya β-karoten telah dibuat dengan menggunakan campuran minyak sawit merah (MSM) fraksi olein dan stearin, serta minyak sawit terhidrogenasi penuh (FHPO) melalui proses pendinginan semprot. Penelitian ini dilakukan untuk melihat pengaruh komposisi campuran minyak tersebut terhadap karakteristik lemak bubuk yang dihasilkan, terutama sifat daya alir. Hasil penelitian menunjukkan bahwa proses pendinginan semprot bisa menghasilkan lemak bubuk kaya β -karoten. Penelitian ini juga menunjukkan bahwa peningkatan rasio MSM untuk meningkatkan kadar β-karoten akan menurunkan daya alir lemak bubuk yang dihasilkannya. Rasio maksimal MSM/FHPO yang dapat digunakan untuk menghasilkan lemak bubuk yang mudah mengalir diperoleh sebesar 50/50 (formula F50), dimana lemak bubuk tersebut mempunyai kadar β-karoten sebesar 167.71 ppm. Titik leleh bahan lemak berkorelasi kuat dengan daya alir lemak bubuk yang dihasilkan, dimana semakin tinggi titik leleh akan menghasilkan lemak bubuk dengan daya alir yang lebih baik, yang ditunjukkan dengan sudut gulir yang lebih rendah. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9324 10.22146/agritech.9324 agriTECH; Vol 35, No 4 (2015); 406-413 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9324/6910 Copyright (c) 2017 Juanda Reputra, Purwiyatno Haryadi, Nuri Andarwulan http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9325 2017-09-28T06:52:45Z agritech:ART

Pengaruh Rasio Bahan Penyalut Maltodekstrin, Gum Arab, dan Susu Skim terhadap Karakteristik Fisik dan Kimia Mikrokapsul Oleoresin Daun Kayu Manis (Cinnamomum burmannii) Khasanah, Lia Umi Anandhito, Baskara Katri Rachmawaty, Titiek Utami, Rohula Manuhara, Godras Jati Oleoresin; cinnamon leaf; coating material; maltodextrin; arabic gum; skim milk This research was aimed to determine the effect of rasio variation of coating materials which are maltodextrin: arabic gum : skim milk (2 : 0: 4); (2: 2: 2); (0: 4: 2) and (2: 0: 4) on the physical characteristics of two-steps oleoresin microcapsule such as yield, moisture content, solubility in water and the microstructure; and to investigate the chemical characteristics of selected two-steps oleoresin microcapsule which were levels of residual solvent and active compounds. The experimental design used in this research was Completely Randomized Design(CRD) with one factor (rasio variation of coating materials). The results showed that the rasio variation of coating materials had significant effect on the yield and water content, but unsignificantly affected the solubility in water. The results of microstructure observation indicated that the presence of skim milk in larger quantity produced a better microstructure appearance. Residual solvent levels of selected microcapsule (maltodextrin : arabic gum : skimmilk = 2 : 0 : 4) was 0 ppm and the active compound of selected microcapsule were linalool, coumarin, 9-hexadecenoic acid, 1.8-cineole and benzene (3.3 dimethlbuthyl).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh bahan penyalut berupa maltodekstrin, gum arab dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis dua tahap. Dalam penelitian ini dilakukan empat variasi bahan penyalut berupa maltodekstrin: gum arab: susu skim (2:0:4, 2:2:2, 0:4:2 dan 2:0:4). Karakteristik fisik yang diuji meliputi rendemen, kadar air, kelarutan dalam air, dan mikrostruktur. Karakteristik kimia mikrokapsul oleoresin daun kayu manis dua tahap terpilih yang diuji meliputi kadar sisa pelarut dan kadar senyawa aktif. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut. Hasil penelitian menunjukkan bahwa variasi rasio bahan penyalut berpengaruh signifikan terhadap rendemen dan kadar air, namun tidak berpengaruh secara signifikan terhadap parameter kelarutan dalam air. Hasil pengamatan mikrostruktur menunjukkan bahwa susu skim dalam jumlah yang lebih besar menghasilkan penampakan mikrostruktur yang lebih baik. Kadar sisa pelarut mikrokapsul terpilih terdapat pada rasio 2:0:4 yaitu sebesar 0 ppm. Mikrokapsul ini mengandung senyawa aktif berupa linalool, coumarin, 9-hexadecenoic acid, 1,8-cineole serta benzene (3,3 dimehyl buthyl). Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9325 10.22146/agritech.9325 agriTECH; Vol 35, No 4 (2015); 414-421 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9325/6911 Copyright (c) 2017 Lia Umi Khasanah, Baskara Katri Anandhito, Titiek Rachmawaty, Rohula Utami, Godras Jati Manuhara http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9326 2017-09-28T06:52:46Z agritech:ART

Screening dan Karakterisasi Pektinesterase Sebagai Enzim Potensial dalam Klarifikasi Sari Buah Jeruk Keprok Garut (Citrus nobilis var.chrysocarpa) Utami, Rohula Widowati, Esti Rahayu, Arifah Clarification; enzyme; keprok garut citrus; pectin; pectinesterase The objective of this research was screening of pectinesterase (PE) producing bacteria which are potential in clarification of keprok garut citrus juice (Citrus nobilis var microcarpa) and characterization of the resulted pectinesterase (optimum pH and temperature, pH and thermal stability, KM and Vmaks). The screening result showed that enzyme of isolates AR 2, AR 4, AR 6, and KK 2 was found to be a potential enzyme for clarification of keprok garut citrus juice. Enzyme pektinesterase of isolates AR 2, AR 4, AR 6, and KK 2 had optimum pH at 8; 7.5; 8.5; and 6.5 and stable at pH 4-9, 4-9, 6-9, and 3-8. The optimum temperature enzyme of isolates AR 2 and AR 6 were 55ºC and that of AR 4 and KK 2 were 60ºC. Enzyme of isolate AR 2 was stable at 30-50ºC and inactive at 80ºC, AR 4 and KK 2 were stable at 30-60ºC and inactive at 90ºC whereas AR6 was stable at 30-60ºC and still wasn’t inactive at 90ºC. KM value of isolates AR 2, AR 4, AR 6, and KK 2 were 0.604; 0.338; 0.971; and 0.392 mg/ml. Vmaks value of isolates AR 2, AR 4, AR 6, and KK 2 were 1.218; 0.826; 0.969; and 1.080 u/ml. Pectinesterase enzyme of isolates KK 2 was found to be the most potential enzyme for clarification of keprok garut citrus juice.ABSTRAKTujuan dari penelitian ini adalah untuk melakukan screening bakteri penghasil enzim pektinesterase (PE) yang berpotensi dalam proses klarifikasi sari buah jeruk keprok garut (Citrus nobilis var microcarpa) serta mengetahui karakteristik enzim pektinesterase yang dihasilkan (pH optimum, suhu optimum, kestabilan pH dan suhu, serta nilai KM dan Vmaks). Hasil screening didapatkan isolat AR 2, AR 4, AR 6, dan KK 2 sebagai isolat penghasil enzim pektinesterase yang berpotensi dalam proses klarifikasi sari buah jeruk keprok garut. Aktivitas enzim pektinesterase isolat AR 2, AR 4, AR 6 dan KK 2 berturut-turut optimum pada pH 8; pH 7,5; pH 8,5; dan pH 6,5, serta stabil pada pH 4-9, pH 4-9, pH 6-9, dan pH 3-8. Suhu optimum enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 55ºC, 60ºC, 55ºC, dan 60ºC. Enzim pektinesterase isolat AR 2 stabil pada suhu 30-50ºC dan inaktif pada suhu 80ºC, enzim pektinesterase isolat AR 4 dan KK 2 stabil pada suhu 30-60ºC dan inaktif pada suhu 90ºC, sedangkan enzim pektinesterase isolat AR 6 stabil pada suhu 30-60ºC namun belum inaktif pada suhu 90ºC. Nilai konstanta Michaelis-Menten (KM) enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 0,604; 0,338; 0,971; dan 0,392 mg/ml. Sedangkan nilai kecepatan maksimum (Vmaks) enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 1,218; 0,826; 0,969; dan 1,080 U/ml. Enzim pektinesterase isolat KK 2 memiliki karakteristik yang paling sesuai untuk aplikasi dalam klarifikasi sari buah jeruk keprok garut dibandingkan dengan enzim pektinesterase isolat lainnya. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9326 10.22146/agritech.9326 agriTECH; Vol 35, No 4 (2015); 422-433 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9326/6912 Copyright (c) 2017 Rohula Utami, Esti Widowati, Arifah Rahayu http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9327 2017-09-28T06:52:48Z agritech:ART

Sifat Fisikokimiawi Selulosa Produksi Isolat Bakteri Gluconacetobacter xylinus KRE-65 pada Metode Fermentasi Berbeda Sarkono, Sarkono Moeljopawiro, Sukarti Setiaji, Bambang Sembiring, Langkah Gluconacetobacter xylinus; bacterial cellulose; static fermentation; agitated fermentation Physicochemical properties of cellulose produced by local bacterial strain Gluconacetobacter xylinus KRE-65 by static and agitated fermentation methods was studied. Cellulose production by G. xylinus KRE-65 was carried out in coconut base medium with static and agitated fermentation methods. The dry weight, morphological and physicochemical properties of bacterial cellulose were compared based on SEM, XRD and FTIR analyses. The results showed that the G. xylinus KRE 65 in the static fermentation produced cellulose higher than agitated fermentation. Static fermentation method produced bacterial cellulose in the sheets form, while agitated fermentation produced fragmented cellulose with predominantly spherical shape. The observation of the surface structure of bacterial cellulose by SEM showed that the static fermentation method generated woven densely cellulose microfibrils, while agitated fermentation significantly changed the surface structure, namely woven microfibrils become more loose with formed larger and higher number of pores. The degree of crystallinity of bacterial cellulose by XRD analysis in static fermentation was 91%, agitated fermentation at 100 rpm was 73% and agitated fermentation at 150 rpm was 72%. FTIR spectra indicated that the pellicles produced by G. xylinus KRE 65 with static and agitated fermentation were found as cellulose. Cellulose produced from both fermentation methods showed different physicochemical properties, therefore they can be applied for different purposes in accordingly.ABSTRAKSifat fisikokimiawi selulosa yang dihasilkan oleh strain lokal bakteri Gluconacetobacter xylinus KRE-65 dengan metode fermentasi statis dan agitatif telah diteliti. Produksi selulosa oleh G. xylinus KRE-65 dilakukan dalam media dasar air kelapa dengan metode fermentasi statis dan agitatif. Selulosa yang dihasilkan selanjutnya dibandingkan berat kering, bentuk morfologi dan sifat fisikokimiawinya menggunakan metode SEM, XRD dan FTIR. Hasil penelitian menunjukkan bahwa G. xylinus KRE 65 menghasilkan selulosa lebih tinggi pada metode fermentasi statis dibandingkan fermentasi agitatif. Metode fermentasi statis menghasilkan selulosa bakteri yang berbentuk lembaran sedangkan fermentasi agitatif menghasilkan selulosa yang terpecah-pecah dengan bentuk dominan bulat. Pengamatan struktur permukaan selulosa bakteri dengan SEM memperlihatkan bahwa metode fermentasi statis menghasilkan selulosa dengan anyaman mikrofibril yang padat, sedangkan fermentasi agitatif menyebabkan terjadinya perubahan struktur permukaan yaitu melonggarnya anyaman mikrofibril dan terbentuknya pori-pori yang lebih besar dan lebih banyak. Derajat kristalinitas selulosa bakteri dengan analisis XRD pada metode fermentasi statis sebesar 91%, fermentasi agitatif 100 rpm sebesar 73% dan fermentasi 150 rpm sebesar 72%. Spektra FTIR mengindikasikan bahwa pelikel yang dihasilkan oleh G. xylinus KRE 65 pada kedua metode fermentasi tersebut merupakan selulosa. Selulosa yang dihasilkan dari fermentasi statis dan agitatif mempunyai sifat fisikokimiawi yang berbeda sehingga dapat diterapkan dalam aplikasi yang berbeda sesuai dengan sifat fisikokimiawi yang dibutuhkan. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9327 10.22146/agritech.9327 agriTECH; Vol 35, No 4 (2015); 434-440 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9327/6913 Copyright (c) 2017 Sarkono Sarkono, Sukarti Moeljopawiro, Bambang Setiaji, Langkah Sembiring http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9328 2017-09-28T06:52:54Z agritech:ART

Sifat Fungsional Isolat Protein ‘Blondo’ (Coconut Presscake) dari Produk Samping Pemisahan VCO (Virgin Coconut Oil) dengan Berbagai Metode Permatasari, Siti Hastuti, Pudji Setiaji, Bambang Hidayat, Chusnul Functional properties; protein isolate; coconut presscake; VCO Coconut presscake is a byproduct of processing VCO which has a relatively high protein content of 24.22%. Coconut presscake protein not fully utilized. Coconut presscake protein have functional properties that can affect the characteristics of food products. This study aims to determine the separation method of VCO which can produce protein isolate with the best functional properties. Three methods of separation are compared: chemical, physical and enzymatic method. In the chemical method with the precipitation of protein in coconut milk at the isoelectric point using acid. In the physical method by solving coconut milk emulsion system with the addition of coconut oil to increase the interfacial tension of protein-water. Enzymatic method using a protease that can break the chains of peptides of proteins into simpler molecules. Parameters were measured protein content and functional properties of protein isolates of coconut presscake of VCO covering Emulsion Activity Index (EAI), Emulsion Stability Index (ESI), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data were analyzed by analysis of variance and Honestly Significant Difference test at 5% level. The results showed that the protein isolate of coconut presscake of VCO made by physical processed yealded the highest protein content of 95.12 ± 2.9% db and the best functional properties EAI (37.87 ± 6.6 m2/g) and HLB (42.87 ± 1.2%) value is highest as compared to chemical and enzymatic processed. ESI,WHC and OHC showed no significant differences between methods (p≤ 0.05). The results of this study concluded that the physical method produces the best functional properties.ABSTRAKBlondo merupakan hasil samping pengolahan VCO yang memiliki kadar protein cukup tinggi sebesar 24,22%. Protein blondo belum dimanfaatkan secara maksimal. Protein blondo memiliki sifat fungsional yang dapat mempengaruhi karakteristik produk pangan. Penelitian ini bertujuan untuk menentukan metode pemisahan VCO yang menghasilkan isolat protein dengan sifat fungsional terbaik. Tiga metode pemisahan yang dibandingkan: metode kimia, fisik dan enzimatis. Pada metode kimia dengan pengendapan protein dalam santan pada titik isoelektris dengan menggunakan asam. Pada metode fisik dengan pemecahan sistem emulsi santan dengan penambahan minyak kelapa untuk memperbesar tegangan antar muka protein-air. Metode enzimatis dengan menggunakan protease yang dapat memutus rantai peptida dari protein menjadi molekul yang lebih sederhana. Paramater yang diamati adalah kadar protein, dan sifat fungsional isolat protein blondo VCO yang meliputi Indeks Aktivitas Emulsi (IAE), Indeks Stabilitas Emulsi (ISE), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data hasil penelitian dianalisis dengan analisis keragaman dan uji beda nyata jujur pada taraf 5%. Hasil penelitian menunjukkan bahwa isolat protein blondo VCO yang dibuat dengan metode fisik memberikan kadar protein (95,12 ± 2,9 %db), nilai IAE (37,87 ± 6,6 m2/g) dan nilai HLB (42,87 ± 1,2%) tertinggi dibandingkan dengan metode kimia dan enzimatis. ISE,WHC dan OHC tidak menunjukkan perbedaan yang signifikan antar metode (p≤ 0,05). Hasil penelitian ini menyimpulkan bahwa metode fisik menghasilkan sifat fungsional terbaik. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9328 10.22146/agritech.9328 agriTECH; Vol 35, No 4 (2015); 441-448 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9328/6914 Copyright (c) 2017 Siti Permatasari, Pudji Hastuti, Bambang Setiaji, Chusnul Hidayat http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9329 2017-09-28T06:52:50Z agritech:ART

The Effect of Addition of Lactobacillus plantarum S4512 on The Microbiological and Chemical Characteristics during Sorghum (Sorghum bicolor L. Moench) Fermentation Utami, Tyas Nurhayati, Rifa Rahayu, Endang Sutriswati Lactic acid bacteria; sorghum fermentation; proteolytic activity The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water (1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acid bacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the natural fermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9329 10.22146/agritech.9329 agriTECH; Vol 35, No 4 (2015); 449-455 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9329/6915 Copyright (c) 2017 Tyas Utami, Rifa Nurhayati, Endang Sutriswati Rahayu http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9330 2017-09-28T06:52:51Z agritech:ART

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Berpelapis Edible Aktif Berbasis Pati Kimpul (Xanthosoma sagittifolium) pada Berbagai Ketebalan Warkoyo, Warkoyo Rahardjo, Budi Marseno, Djagal Wiseso Karyadi, Joko Nugroho Wahyu Thickness of active edible coating; kinetics of quality deterioration Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameters were the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa) changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9330 10.22146/agritech.9330 agriTECH; Vol 35, No 4 (2015); 456-463 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9330/6916 Copyright (c) 2017 Warkoyo Warkoyo, Budi Rahardjo, Djagal Wiseso Marseno, Joko Nugroho Wahyu Karyadi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9331 2017-09-28T06:52:56Z agritech:ART

Produksi Low Calorie Sweet Bio-Yoghurt dengan Penambahan Ekstrak Daun Stevia (Stevia rebaudiana) Sebagai Pengganti Gula Widodo, Widodo Munawaroh, Naimatun Indratiningsih, Indratiningsih Low calorie sweet bio-yoghurt; stevia leaf; sugar substitute The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and yoghurt produced with supplementation 7.0% sugar used as a control. Parameters observed were level of stevioside, calorie content, pH and acidity, total solid, nutritional composition, microbiological quality, and sensory acceptance. The result showed that level of stevioside obtained in ethanol phase was higher (12.73%) than that in butanol phase (11.89%). There were no differences on pH and acidity in yoghurt either supplemented with sugar or stevia’s leaf extract. The protein content in yoghurt supplemented with stevia’s leaf extract was higher than that supplemented with sugar, but no differences were observed on lactose content. Supplementation of stevia’s leaf extract at 0.5% increased fat content, but higher level of supplementation (2.0 and 3.5%) had no effects on fat content. Calorie content of yoghurt supplemented with stevia’s leaf extract was lower than that supplemented with sugar. The supplementation of stevia’s leaf extract in yoghurt affected on taste, flavor, mouth-feel, and acceptance but had no effect on appearance and colour. Stevia’s leaf extract was able to maintain viability of lactic acid bacteria and probiotic kept for a week in a refrigerator. Low calorie sweet bio-yoghurt with supplementation of stevia’s leaf extract at level 0.5% had the highest acceptance.ABSTRAKPenelitian ini bertujuan untuk mengkaji pemanfaatan stevioside hasil ekstraksi daun stevia (Stevia rebaudiana) sebagai pengganti gula dalam produk low calorie sweet bio-yoghurt. Penelitian dilakukan dengan penambahan 0,5; 2,0 dan 3,5% ekstrak daun stevia pada yoghurt dan sebagai kontrol yoghurt dengan penambahan 7,0% gula. Parameter yang diamati adalah kadar stevioside hasil ekstraksi, kandungan kalori, nilai pH dan keasaman, komposisi nutrisi, kualitas mikrobiologis, serta sensoris produk yoghurt. Hasil penelitian menunjukkan kadar stevioside hasil ekstraksi fase etanol (12,73%) lebih tinggi dibandingkan fase butanol (11,89%). Tidak ada pengaruh antara sweetener gula dengan ekstrak daun stevia terhadap nilai pH dan keasaman yoghurt. Penambahan sweetener gula dan ekstrak daun stevia sebesar 0,5; 2,0; dan 3,5% meningkatkan kandungan protein, tetapi tidak berpegaruh terhadap kandungan laktosa yoghurt. Penambahan ekstrak daun stevia 0,5% meningkatkan kadar lemak, tetapi penambahan lebih tinggi (0,5 dan 3,5%) tidak berpengaruh terhadap kadar lemak yoghurt. Nilai kalori yoghurt dengan penambahan ekstrak daun stevia lebih rendah dibandingkan dengan penambahan gula. Hasil pengujian kualitas sensoris menunjukkan tidak ada perbedaan penampilan dan warna antara yoghurt dengan penambahan sweetener gula dibandingkan dengan ekstrak daun stevia, tetapi penambahan ekstrak daun stevia berpengaruh terhadap aroma, rasa, mouth-feel, dan daya terima. Penambahan ekstrak daun stevia dapat mempertahankan viabilitas bakteri asam laktat dan probiotik dalam yoghurt selama seminggu. Low calorie sweet bio-yoghurt dengan penambahan 0,5% ekstrak daun stevia menghasilkan daya terima terbaik bagi panelis. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9331 10.22146/agritech.9331 agriTECH; Vol 35, No 4 (2015); 464-473 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9331/6917 Copyright (c) 2017 Widodo Widodo, Naimatun Munawaroh, Indratiningsih Indratiningsih http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9332 2017-09-28T06:52:58Z agritech:ART

Analisis Potensi Lorong Pengatus Dangkal untuk Percepatan Jadwal Tanam Palawija di Tanah Sawah Suharyatun, Siti Purwantana, Bambang Rozaq, Abdul Mawardi, Muhjidin Rate of lowering soil moisture; mole drainage; paddy soil; to plant crops Installing shallow mole drainage in paddy soil can increase the rate of lowering soil moisture into such a condition which is suitable for the early growth of non-rice crops. This study aimed to analyze the shallow mole drainage installation potential to plant crops early in paddy soil. The study was conducted in a laboratory scale using a soil bin, a model of mole plow, and soil kept homogeneous in boxes. The experiment was conducted at the Laboratory for Energy and Agricultural Machinery, Agricultural Engineering Department, Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta. Mole drainage was installed in 2 paddy soils, with different clay content, namely; 41.17% (soil B) and 53.36% (soil C). Soil moisture content was measured periodically by using gypsum blocks. The analysis showed that the mole drainage installed in soil B was able to speed up the time taken to reach field capacity. At the distance horizontally to the center of mole drainage (x) = 6.5 cm with the depth (z) =5 cm took 72 hours faster than the control. At z =10 needed 92 hours, at z = 15 cm needed 154 hours faster than the control. At the distance horizontally to the center of mole drainage (x) = 11.5 with z = 5 cm took 52 hours, with z = 10 cm took 161 hours, with z = 15 cm took 150 hours faster than the control. The installation of mole drainage in soil C was also able to speed up the time required to reach field capacity. At the distance horizontally to the center of mole drainage (x) = 6.5 cm with the depth (z) = 5 cm took 165 hours, with z = 10 cm took 184 hours, with z = 15 cm took 200 hours faster than the control. At x = 11.5 with z = 5 cm took 144 hours, with z = 10 cm took 154 hours, with z = 15 cm took 192 hours faster than the control. The lesser time required to reach field capacity indicated that mole drainage installed in soil B and C was potential to plant crops early in paddy soil.ABSTRAKLorong pengatus dangkal di lahan sawah berfungsi meningkatkan laju penurunan lengas tanah di lapisan olah, sehingga kondisi tanah yang sesuai untuk pertumbuhan awal tanaman palawija dapat segera tercapai. Penelitian ini bertujuan untuk menganalisis potensi pembentukan lorong pengatus terhadap peluang percepatan jadwal tanam palawija di tanah sawah. Penelitian dilakukan dalam skala laboratorium dengan menggunakan soil bin, model bajak lorong, dan tanah di dalam boks yang dijaga homogenitasnya. Penelitian dilaksanakan di Laboratorium Energi dan Mesin Pertanian, Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Yogyakarta. Lorong pengatus dibuat pada 2 jenis tanah sawah bertekstur lempung, dengan kadar lempung yang berbeda, yaitu 41,17% (tanah B) dan 53,36% (tanah C). Pengukuran kadar lengas tanah dilakukan secara periodik menggunakan gypsum blok. Hasil penelitian menunjukkan bahwa pembentukan lorong pengatus pada tanah B dapat mempercepat waktu yang dibutuhkan untuk mencapai kapasitas lapang. Pada jarak horisontal dari pusat lorong (x)=6,5 cm dengan kedalaman (z)=5cm, membutuhkan waktu 72 jam lebih cepat dibanding kontrol, pada z=10 cm membutuhkan 192 jam, pada z=15 cm membutuhkan154 jam lebih cepat dibanding kontrol. Pada x=11,5 membutuhkan waktu 52 jam (z=5cm), 161 jam (z=10 cm), 150 jam (z=15 cm) lebih cepat dibanding kontrol. Pembentukan lorong pengatus pada tanah C juga dapat mempercepat waktu yang dibutuhkan untuk mencapai kapasitas lapang. Pada x=6,5 cm, membutuhkan waktu 165 jam (z=5cm), 184 jam (z=10 cm), 200 jam (z=15 cm) lebih cepat dibanding kontrol. Pada x=11,5 membutuhkan waktu 144 jam (z=5cm), 156 jam (z=10 cm), 192 jam (z=15 cm) lebih cepat dibanding kontrol. Menurunnya waktu yang dibutuhkan untuk mencapai kapasitas lapang menunjukkan bahwa pembentukan lorong pengatus di tanah B dan C berpotensi untuk mempercepat jadwal tanam palawija. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9332 10.22146/agritech.9332 agriTECH; Vol 35, No 4 (2015); 474-480 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9332/6918 Copyright (c) 2017 Siti Suharyatun, Bambang Purwantana, Abdul Rozaq, Muhjidin Mawardi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9333 2017-09-28T06:52:59Z agritech:ART

Pemodelan pada Proses Pengeringan Mekanis Tepung Kasava dengan Menggunakan Pneumatic Dryer: Hubungan Fineness Modulus dengan Variabel Proses Pengeringan Witdarko, Yus Bintoro, Nursigit Suratmo, Bandul Rahardjo, Budi Cassava flour; pneumatic drying; dimensional analysis; fineness modulus One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-09-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9333 10.22146/agritech.9333 agriTECH; Vol 35, No 4 (2015); 481-487 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9333/6919 Copyright (c) 2017 Yus Witdarko, Nursigit Bintoro, Bandul Suratmo, Budi Rahardjo http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9334 2017-03-07T04:06:26Z agritech:ART

Peningkatan Kandungan Protein Mie Basah dari Tapioka dengan Substitusi Tepung Koro Pedang Putih (Canavalia ensiformis L.) Murdiati, Agnes Anggrahini, Sri Alim, Ayuk Wet noodle; white jack bean; tapioca; protein Noodle can be made from tapioca, but the protein content was very limited. The purpose of this study was to increase protein content of tapioca wet noodle with addition of 0-50% white jack bean flour and to evaluate the physical, chemical and organoleptic properties. This study was preceded by a reduction HCN content. After HCN content fulfilled SNI standards, white jack bean was then made into flour. In this study, wet noodle was made with the ratio of tapioca: white jack bean flour 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50 respectively. Physical characteristics of noodle was investigated in this study were cooking loss, expansion ratio, tensile strength, and elongation. Organoleptic characteristics were studied by preference and difference test.  Noodle product which was preferred by panelists was analyzed for the nutritional content. The results showed that soaking jack bean in 2% sodium bicarbonate solution for 40 hours with pulping in the first 10 hours and continued with soaking water 3 times 10 hours can reduce HCN content by 87.08%. The cooking loss and force of tensile strength were increased while expansion ratio and elongation decreased with higher proportions of white jack bean flour used. Wet mie made of ratio tapioca: white jack bean flour 80:20 got the preferences by panelists, and was able to increase protein content 9.51 fold with protein content 7.15% db.ABSTRAKMie dapat dibuat dari tapioka, namun kandungan protein mie tapioka sangat rendah. Tujuan dari penelitian ini adalah untuk meningkatkan kandungan protein mie basah dari tapioka dengan penambahan tepung koro pedang putih 0-50% dan evaluasi sifat fisik, kimia, dan organoleptik produk mie basah tersebut. Penelitian ini didahului dengan pengurangan kadar HCN koro pedang putih dan pembuatan tepung koro pedang putih. Pembuatan mie basah dari tapioka dilakukan dengan variasi rasio campuran tapioka: tepung koro pedang putih 100:0; 90:10; 80:20; 70:30; 60:40; dan 50:50. Karakteristik fisik mie yang diteliti meliputi kehilangan padatan akibat pemasakan, rasio pengembangan, tensile strength, dan elongasi. Karakteristik organoleptik mie yang diteliti meliputi uji kesukaan dan pembedaan. Mie yang disukai panelis selanjutnya dianalisis kandungan gizinya. Hasil penelitian menunjukkan bahwa perendaman koro pedang putih dalam larutan natrium bikarbonat 2% selama 40 jam dengan pengupasan pada jam ke-10 pertama dan dilanjutkan dengan penggantian air rendaman setiap 10 jam dapat mengurangi kadar HCN sebesar 87,08%. Pada mie yang dihasilkan, makin banyak penambahan tepung koro pedang putih, kehilangan padatan akibat pemasakan (cooking loss) dan gaya pada tensile strength meningkat, sedangkan rasio pengembangan dan elongasi menurun. Produk mie basah yang dibuat dengan rasio tapioka: tepung koro pedang putih sebanyak 80:20 masih disukai panelis, dan mampu meningkatkan kandungan protein sebesar 9,51 kali sehingga kandungan protein mie yang dihasilkan sebanyak 7,15% db. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9334 10.22146/agritech.9334 agriTECH; Vol 35, No 3 (2015); 251-260 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9334/6920 Copyright (c) 2017 Agnes Murdiati, Sri Anggrahini, Ayuk Alim http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9335 2017-03-07T04:07:42Z agritech:ART

Komposisi Proksimat dan Kandungan Bakteri Asam Laktat Oyek Terbaik dari Perlakuan Penambahan Kacang Tunggak (Vigna unguiculata) Berdasarkan Tingkat Kesukaannya Kanetro, Bayu Luwihana, Sri Oyek; protein; lactic acid bacteria; germination; cowpea 3 and 4.0 x 10 1 Oyek or dried growol was traditional food from Kulonprogo Yogyakarta that was made of cassava through spontaneous fermentation by soaking in water. After that, the cassava was formed, steamed, and dried. Oyek could be utilized as main food for substituting rice, but the protein of oyek was lower than rice. This research was conducted to determine the best treatment of oyek based on the preference of the oyek that were made of variation of germinated and ungerminated cowpeas flour addition (oyek treatment). This research was also to determine the proximate composition especially the increase of protein and lactic acid bacteria of the best treatment of oyek compared with oyek without cowpeas addition (control). The result of this research showed that the 30% flour of cowpeas sprout as source of protein could be added in the best oyek without altering its overall preference. The result of this research showed the chemical  composition of the best oyek compared to oyek control were significant different, esspecially protein. The protein of  the best oyek increased 4.9 times compared to control. The lactic acid bacteria decreased for processing  growol to oyek. The lactic acid bacteria of the best oyek was higher than control, that were 3.10 x 10 1(CFU/g sampel) respectively.ABSTRAKOyek atau growol yang dikeringkan adalah makanan tradisional dari Kulonprogo Yogyakarta yang dibuat dari ubi kayu/ singkong melalui tahap fermentasi secara spontan dengan cara perendaman dalam air, selanjutnya dicetak, dikukus menjadi growol dan dikeringkan. Oyek dapat dimanfaatkan sebagai pangan pokok alternatif pengganti beras, namun kadar proteinnya lebih rendah daripada beras. Penelitian ini bertujuan untuk menentukan oyek perlakuan terbaik yang dibuat dengan variasi penambahan tepung kacang tunggak yang dikecambahkan dan tidak dikecambahkan berdasarkan tingkat kesukaannya. Selain itu, penelitian ini ditujukan untuk menentukan komposisi kimia proksimat khususnya peningkatan kadar protein dan kandungan bakteri asam laktat (BAL) oyek terbaik dengan penambahan kacang tunggak dibandingkan oyek tanpa penambahan kacang tunggak (kontrol). Hasil penelitian menunjukkan bahwa oyek terbaik yang diterima panelis dan tingkat kesukaannya tidak berbeda nyata dengan kontrol yaitu oyek dengan penambahan tepung kacang tunggak yang dikecambahkan sebesar 30%. Kadar protein oyek tersebut meningkat 4,9 kali terhadap kontrol. Kandungan bakteri asam laktat menurun selama pengolahan growol menjadi oyek. Kandungan bakteri asamlaktat oyek tersebut lebih tinggi daripada kontrol yaitu berturut-turut 3,10 x 103 dan 4,0 x 101 (CFU/g sampel). Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9335 10.22146/agritech.9335 agriTECH; Vol 35, No 3 (2015); 261-265 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9335/6921 Copyright (c) 2017 Bayu Kanetro, Sri Luwihana http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9336 2017-03-07T04:09:28Z agritech:ART

Aktivitas Antibakteri Ekstrak Buah Adas (Foeniculum vulgare, Mill) pada Vibrio harveyi dan Vibrio alginolyticus Budianto, Budianto Prajitno, Arief Yuniarti, Ating Foeniculum vulgare Mill; Vibrio harveyi; Vibrio alginolyticus; MIC test and paper disk diffusion Evaluation of natural products as a safe and effective antimicrobial agent is a scientific strategy to treat the drug resistant pathogens. Fennel (Foeniculum vulgare Mill) is an herbal plant that has an active ingredient which is one of its benefits as an antibacterial material. In this study, water extract of fennel fruit determined the antibacterial activity against Vibrio harveyi and Vibrio alginolyticus using the Minimum Inhibitory Concentration Test (MIC) and paper disk diffusion method. The results obtained on the MIC, the smallest concentration inhibited the growth was 0,060 g/ml, for both bacteria. The variations on Paper Disk Diffusion Method were the concentrations of A (0.065 g/ml), B (0.070 g/ml), C (0.075 g/mL), D (0.080 g/ml), E (0.085 g/ml), F (0.090 g/ml) and Control (0.000 g/ml). The concentration of 0.090 g/ml had the highest inhibition zone diameter in 11.17 ± 0.5 mm (V. harveyi) and 12.53 ± 1.14 mm (V. alginolyticus). It can be concluded that the fruits of fennel (F. vulgare Mill) has a very important ecological role as an alternative treatment in controlling the spread of vibriosis caused by V. harveyi and V. alginolyticus.ABSTRAKEvaluasi produk alami sebagai agen antimikrobia yang aman dan efektif adalah salah satu strategi ilmiah untuk memerangi ancaman patogen resistan terhadap obat. Fennel, (Foeniculum vulgare Mill), umumnya dikenal sebagai adas, merupakan tanaman herbal yang memiliki bahan aktif yang salah satu manfaatnya adalah sebagai bahan antibakteri. Pada penelitian ini menggunakan ekstrak air dari buah adas untuk mengetahui aktivitas antibakteri terhadap Vibrio harveyi dan Vibrio alginolyticus dengan menggunakan metode uji Minimum Inhibitory Concentration (MIC) dan difusi cakram kertas. Hasil yang diperoleh pada uji MIC, konsentrasi terkecil untuk menghambat pertumbuhan adalah 0,060 g/ml, untuk kedua spesies bakteri. Variasi perlakuan pada uji cakram kertas yaitu konsentrasi A (0,065 g/ml), B (0,070 g/ml), C (0,075 g/ml), D (0,080 g/ml), E (0,085 g/ml), F (0,090 g/ml) dan kontrol (0,000 g/ml), hasil yang diperoleh adalah konsentrasi 0,090 g/ml memiliki diameter zona hambat tertinggi sebesar 11,17 ± 0,5 mm (V. harveyi) dan 12,53 ± 1,14 mm (V. alginolyticus), sehingga dapat disimpulkan bahwa buah adas (F. vulgare Mill) memiliki peranan ekologi yang sangat penting sebagai bahan pengobatan alternatif dalam pengendalian penyebaran penyakit Vibriosis yang disebabkan oleh V. harveyi dan V. alginolyticus. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9336 10.22146/agritech.9336 agriTECH; Vol 35, No 3 (2015); 266-272 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9336/6922 Copyright (c) 2017 Budianto Budianto, Arief Prajitno, Ating Yuniarti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9337 2017-03-07T04:11:41Z agritech:ART

Karakteristik Fisik dan Kimia Pati Ganyong dan Gadung Termodifikasi Metode Ikatan Silang Santoso, Budi Pratama, Filli Hamzah, Basuni Pambayun, Rindit Canna edulis Kerr; cross-linking; Dioscorea hispida Dennst; phosphate; starch The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific research design for the first stage of the research.  The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose and starch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasi dari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyong sebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelah dimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9337 10.22146/agritech.9337 agriTECH; Vol 35, No 3 (2015); 273-279 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9337/6923 Copyright (c) 2017 Budi Santoso, Filli Pratama, Basuni Hamzah, Rindit Pambayun http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9338 2017-03-08T02:49:26Z agritech:ART

Ekstraksi Daun Gedi (Abelmoschus manihot L) Secara Sekuensial dan Aktivitas Antioksidannya Taroreh, Mercy Rahardjo, Sri Hastuti, Pudji Murdiati, Agnes Gedi’s leave; sequencial extraction; phenolic; flavonoid and antioxidant Gedi’s leave is one of the raw material in tinutuan porridge, a traditional food from Manado Indonesia. The leaves was extracted by various solvent to dissolve all of the compound. The aim of this study was to compare the profile and antioxidant activities of the extract in various sequence of solvent. Hexane, aseton, and methanol were used to dissolve a non polar, semi polar and polar component, respectively. All of the extract were analysed for its antioxidant activities. The profile of extract were indicated by total phenol and total flavonoid meanwhile antioxidant activities was measured by radical scavenging activity DPPH, metal chelating and singlet oxygen quenching. The result indicated the sequence of hexane – aseton – methanol contain the highest of total phenol and flavonoid compare to the others with 10.67±0.49 mg GAE/g extract and 2.33±0.026 mg quersetin/g extract. The sequence also showed the highest of antioxidant activities at 150 μg/mL extract with 67.47%; 48.07% and 38.66% for percentage of inhibition DPPH, value of metal chelating and singlet oxygen, respectively.ABSTRAKDaun Gedi (Abelmoschus manihot L) merupakan salah satu bahan utama tinutuan, makanan tradisional Manado.Penelitian tentang profil dan aktivitas antioksidan dari daun Gedi telah dilakukan. Tujuan penelitian ini adalah mengevaluasi dan membandingkan profil dan aktivitas antioksidan dari daun gedi yang diekstraksi secara sekuensial dengan pelarut heksana, aseton dan metanol. Ekstrak daun gedi selanjutnya dianalisis kandungan total fenolik dan flavonoid, sedangkan aktivitas antioksidannya dilakukan secara in vitro meliputi penangkal radikal bebas DPPH, pengkelat logam dan penstabil oksigen singlet. Hasil penelitian menunjukkan bahwa ekstrak sekuensial heksanaaseton-metanol (ESHAM) memiliki total fenol dan total flavonoid yang tertinggi dibandingkan dengan ekstrak lainnya,masing-masing sebesar 10,67±0,49 mg GAE/g ekstrak dan 2,33±0,026mg kuersetin/g ekstrak. ESHAM juga memiliki aktivitas antioksidan yang paling tinggi, dengan persentase penghambatan DPPH sebesar 67,47%; persen pegkelat logam sebesar 48,07% dan persen penghambatan oksigen singlet sebesar 38,66% pada konsentrasi 150μg/mL esktrak. Kesimpulan senyawa fenolik pada daun gedi bersifat polar sehingga menghasilkan aktivitas antioksidan tertinggi pada pelarut polar. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9338 10.22146/agritech.9338 agriTECH; Vol 35, No 3 (2015); 280-287 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9338/6924 Copyright (c) 2017 Mercy Taroreh, Sri Rahardjo, Pudji Hastuti, Agnes Murdiati http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9339 2017-03-07T04:17:02Z agritech:ART

Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan Muzaifa, Murna Moulana, Ryan Aisyah, Yuliani Sulaiman, Ismail Rezeki, Trisma Aceh; asam drien; fermented durian Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented durian without the addition of other ingredients/normal (A), fermented durian using turmeric (B), fermented durian using salt (C), fermented durian using salt and turmeric (D). The parameters analyzed included chemical properties (water content, pH, total lactic acid, and total sugars) and microbiological analysis (total lactic acid bacteria and yeasts). The results showed that the method of asam drien production had very significant effect on the water content, the total pH, total lactic acid, total sugar sand total lactic acid bacteria, but did not significantly affect the total yeast. There is a tendency that the number of treatment without the addition of salt produced water content, total lactic acid and total lactic acid bacteria higher. Average chemical and microbiological characteristics asam drien are as follows: 66.49% moisture content, pH4.1, totalacid2.30%, 30.50% total dissolved solids, total lactic acid bacteria 99×10 10  CFU/g and a total of 18×10 6 yeast CFU/g.ABSTRAKTelah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasi durian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia dan mikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9339 10.22146/agritech.9339 agriTECH; Vol 35, No 3 (2015); 288-293 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9339/6925 Copyright (c) 2017 Murna Muzaifa, Ryan Moulana, Yuliani Aisyah, Ismail Sulaiman, Trisma Rezeki http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9340 2017-03-07T04:18:02Z agritech:ART

Pengaruh Konsumsi Tempe Kedelai Hitam terhadap Aktivitas Makrofag dan Kadar Interleukin 1(IL-1) pada Tikus Secara in vivo Nurrahman, Nurrahman Nurhidajah, Nurhidajah Black soybean tempe; macrophage and IL-1 Black soybean tempe diet could increase the stimulation index of proliferation T cells, lymphocytes durability of hydrogen peroxide and the enzyme activity of SOD.The purpose of this study was to determine the effect of black soybean tempe consumption on on the activity of macrophages and the levels of IL-1 in rat in vivo. A total of 30 rats were grouped into 5 (five), each group of rats were 6. For 30 days each group was maintained by administering a standard diet and diet plus black soybean tempe flour (25, 50, 75 and 100% instead of casein). After the peritoneal fluid was taken to be used for analysis of macrophages activity and the levels of IL-1. The results showed highe rnumber of black soybean tempe in the feed, the higher the index of phagocytosis and the levels of IL-1. Consumption of black soybean tempe effect on macrophages activity and the levels of IL-1 (p < 0.05). Increased macrophage activity was positively correlated to the amount of IL-1, by 0.9 coefficient of correlation.ABSTRAKDiit tempe kedelai hitam dapat meningkatkan indeks stimulasi prolifersi sel T, meningkat daya tahan limfosit dari hidrogen peroksida dan aktivitas enzim SOD. Tujuan penelitian ini untuk mengetahui pengaruh konsumsi tempe kedelai hitam terhadap aktivitas makrofag dan kadar IL-1pada tikus secara in vivo. Sebanyak 30 ekor tikus dikelompokan menjadi 5 (lima), masing-masing kelompok sebanyak 6 ekor tikus. Selama 30 hari masing-masing kelompok dipelihara dengan pemberian diit standar dan diit ditambah tepung tempe kedelai hitam (25, 50, 75 dan 100% sebagai ganti kasein). Setelah itu diambil cairan peritoneal yang akan digunakan untuk analisis aktivitas makrofag dan kadar IL1. Hasil penelitian menujukkan semakin tinggi jumlah tempe kedelai hitam di dalam pakan, semakin tinggi indeks fagositosis dan kadar L-1. Konsumsi tempe kedelai hitam berpengaruh terhadap aktivitas makrofag dan kadar IL-1(p<0,05). Peningkatan aktivitas makrofag berkorelasi positif terhadap jumlah IL-1, dengan koefisien korelasi 0,9. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9340 10.22146/agritech.9340 agriTECH; Vol 35, No 3 (2015); 294-299 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9340/6926 Copyright (c) 2017 Nurrahman Nurrahman, Nurhidajah Nurhidajah http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9341 2017-03-07T04:20:21Z agritech:ART

Ketahanan Panas Cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan Bakteri Pembentuk Spora yang Diisolasi dari Proses Pembuatan Tahu di Sudagaran Yogyakarta Mailia, Reny Yudhistira, Bara Pranoto, Yudi Rochdyanto, Saiful Rahayu, Endang Sutriswati Tofu; Escherichia coli; Staphylococcue aureus; Bacillus cereus; a spore forming bacteria; heat resistance 60°C Characteristics of tofu with higher a (0.89 to 0.90) and protein levels of 8% or more, made tofu to be a suitable medium for bacterial growth. This leads to out to be very easy to damage due to bacterial contamination. Contamination of bacteria is commonly found in the tofu because of contamination in the process making of tofu. Source of contamination can come out from the raw material, during the process of making tofu and hygienic sanitation level during processing. Generally, this study aimed to determine the level of contamination of Escherichia coli, Staphylococcus aureus, Bacillus cereus and spore-forming bacteria in the process of making tofu and study the properties of heat resistance of eachisolate. Phases of of the study started with the isolation and identification and then quantitative analysis of Escherichiawcoli, Staphylococcus aureus, Bacillus cereus and spore-forming bacteria in the tofu process from raw materials to end product, tofu, comprised from water and soybean, slurry, soymilk cooking, curd, whey and tofu. Isolates originating from the cooking process and the coagulation process was for testing the heat resistance (D value and Z value). D and Z values were calculated using linear regression. Escherichia coli found in the water, soybeans, soybean slurry, curd and tofu, the number 10 =4,83 min and the value of Z = 22.73°C. Staphylococcus aureus found in soybeans and curd, showed the number of 101-102 CFU/g. Escherichia coli GMP isolate had D60°C CFU/g. The Staphylococcus aureus GMP4 isolate, had D60°C 1=2.72 min and the value of Z = 18.87°C. The Staphylococcus aureus GMP 6 isolate, had D=2.54min and the value of Z = 18.18°C. Bacillus cereus found in the water, soybean, soybean slurry, soymilk cooking, curdand tofu, showed the number 102-103CFU/g. Bacillus cereus vegetative cells SK 2 had D=5.43 min and the value of Z = 22.72°C. Bacillus cereus vegetative cells SK 4 had D60°C 60°C =5.95 min and the value of Z = 22.22°C. Spore-forming bacteria found in water, soybean, soybean slurry from the grinding process, the process cooking of soymilk, the process of clotting, whey and tofu, showed the number of 102CFU/g.ABSTRAKKarakteristik tahu dengan a0,89-0,90 dan kadar protein 8% atau lebih, menjadikan tahu sebagai media yang cocok bagi pertumbuhan bakteri. Hal ini menyebabkan tahu menjadi sangat mudah rusak karena cemaran bakteri. Penelitian ini bertujuan untuk mengetahui tingkat cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan Bakteri pembentuk spora pada proses pembuatan tahu dan mempelajari sifat ketahanan panas dari masing-masing cemaran. Tahapan penelitian dimulai dari pengamatan proses pembuatan tahu, isolasi dan identifikasi dan analisa kuantitatif cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan bakteri pembentuk spora pada proses pembuatan tahu. Isolat yang berasal dari proses pemasakan dan proses penggumpalan digunakan untuk pengujian ketahanan panas dengan melihat nilai D dan Z menggunakan regresi linier. Escherichia coli ditemukan pada air, kedelai, bubur kedelai, gumpalan tahu dan tahu, dengan jumlah 10w1-10CFU/g. Isolat Escherichia coli dari proses penggumpalan (GMP), nilaiD60°C 2=4,83 menit dan nilai Z=22,73°C. Staphylococcus aureus ditemukan pada kedelai, gumpalan tahu dan tahu, dengan jumlah 10=2,72 menit dan nilai Z =18,87°C. Untuk isolat Staphylococcus aureus GMP 6, nilai D1CFU/g.  Isolat Staphylococcus aureus GMP 4, memiliki nilai D60°C60°C =2,54 menit dan nilai Z =18,18°C. Bacillus cereus ditemukan pada air,kedelai, bubur kedelai, sari kedelai masak, gumpalan tahu dan tahu, dengan jumlah 102-10CFU/g. Sel vegetatif Bacilluscereus yang berasal dari sari kedelai (SK) 2, memiliki nilai D60°C3=5,43 menit dan nilai Z =22,72°C. Untuk sel vegetatif  Bacillus cereus SK 4, memiliki nilai D60°C=5,95 menit dan nilai Z =22,22°C. Bakteri pembentuk spora ditemukan pada air, kedelai, bubur kedelai pada proses penggilingan, sari kedelai masak, gumpalan tahu, kecutan dan tahu, dengan jumlah 10CFU/g. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9341 10.22146/agritech.9341 agriTECH; Vol 35, No 3 (2015); 300-308 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9341/6927 Copyright (c) 2017 Reny Mailia, Bara Yudhistira, Yudi Pranoto, Saiful Rochdyanto, Endang Sutriswati Rahayu http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9342 2017-03-07T04:22:00Z agritech:ART

Isolasi dan Identifikasi Bakteri Asam Laktat Penghasil Inhibitor Enzim HMG-KoA Reduktase dari Bekasam Sebagai Agen Pereduksi Kolesterol Rinto, Rinto Dewanti, Ratih Yasni, Sedarnawati Suhartono, Maggy Thenawidjaja L. acidophilus; L. delbrucki; HMGR inhibitor; cholesterol; bekasam The purpose of this research was to obtain statins producer bacteria as a HMG-CoA reductase (HMGR) enzyme inhibitor to reduced cholesterol biosynthesis. Stages of this research were the isolation of compactin and lovastatin resistant bacteria, statin production, analysis of culture extracts to inhibition of HMG-CoA reductase and identification of bacteria. The results showed that the 20 isolates of compactin and lovastatin resistant bacteria, there are 5 bacterial isolates produced statins. They were L3.3.4; C3.4.2; C3.3.5; C3.4.4 and L3.3.3; with the statins content were 9.491; 1.536; 0.065; 0.060; and 0.040 ppm. Selection of the 5 bacterial isolates resulted 2 bacteria which had inhibition ability to HMGR enzyme activity. They were Lactobacillus acidophilus and Lactobacillus delbruckii sp. delbruckii with inhibitory ability were 66.67% and 58.33%, respectively.ABSTRAKPenelitian ini bertujuan memperoleh bakteri penghasil statin sebagai inhibitor enzim HMG-KoA reduktase (HMGR), penghambat sintesis kolesterol. Tahapan penelitian yang dilakukan adalah isolasi bakteri yang resisten terhadap compactin dan lovastatin, produksi statin, uji penghambatan ekstrak dari kultur bakteri terhadap HMG-KoA reduktase dan identifikasi bakteri. Hasil penelitian menunjukan bahwa dari 20 isolat bakteri yang resisten terhadap compactin maupun lovastatin, terdapat 5 isolat bakteri yang potensial menghasilkan statin, yaitu isolat L3.3.4; C3.4.2; C3.3.5; C3.4.4 dan L3.3.3; dengan kandungan statin berturut-turut adalah 9.491; 1,536; 0,065, 0,060, dan 0,040 ppm. Seleksi terhadap 5 isolat menghasilkan 2 bakteri yang mempunyai kemampuan penghambatan terhadap aktivitas enzim ¸Â•ÝWtu Lactobacillus acidophilus dan Lactobacillus delbruckii sp. delbruckii dengan kemampuan penghambatan  berturut-turut adalah 66,67% dan 58,33%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9342 10.22146/agritech.9342 agriTECH; Vol 35, No 3 (2015); 309-314 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9342/6928 Copyright (c) 2017 Rinto Rinto, Ratih Dewanti, Sedarnawati Yasni, Maggy Thenawidjaja Suhartono http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9343 2017-03-07T04:24:00Z agritech:ART

Optimasi Media Fermentasi Aspergillus oryzae, Penghasil Antijamur Patogen Buah Kakao (Phytophthora palmivora) Rahma, Rizka Aulia Widjanarko, Simon Bambang Sunaryanto, Rofiq Yunianta, Yunianta Cacao; Aspergillus oryzae; Phytophtora palmivora; active compound; optimization of fermentation medium; Response Surface Method (RSM) Indonesia was known as a producer and exporter of cacao, but nowadays Indonesia had an issue in cacao production caused by microorganisms (Phytophtora palmivora) that capable of reducing the amount of cacao production each year. This study follows up a previous study that had found compounds that are actively against at Phytophtora palmivora from Aspergillus oryzae metabolites. In this study the compound will be produced in greater numbers to optimize fermentation medium. The first stage was conducted to determine the profile of the active compound and to analyze the best carbon, nitrogen source for Aspergillus oryzae fermentation medium. The second stage was designed by using Response Surface Method (RSM) with Central Composite Design (CCD) to optimize two variables in the fermentation medium, glucose concentration (the best carbon source) and the concentration of peptone (best nitrogen source). The expected response was the most active compounds percentage of the area. Data analysis was performed by Design Expert DX 7.1.5 program. The first stage of this study presumed that Tenuazonic acid compounds with a molecular weight of 198.1126 gram.mol was an antifungal compound produced by Aspergillus oryzae fungus to prevent Phythopthora palmivora fungus pathogens cacao pods. In addition the results are that glucose was the best carbon source (mean % relative area of  antifungal compounds: 85.39%) and that peptone was selected as the best source of nitrogen (mean % relative area of  antifungal compounds: 91.07%). The second stage showed the optimum conditions of fermentation medium antifungal Aspergillus oryzae was the composition of glucose 35.25 g/L and peptone 16.7 g/L. The combination of both compositions would yield a mean response of laboratory data % relative area of antifungal compounds 91.2217% and the estimated value (prediction) by Design Expert models 92.2936%. Difference in the estimated values (the response of the model) to the value of the results of response in laboratory experiments at 1.1614%, then it could be concluded that the model used was appropriate and able to explain the applied experimental data.ABSTRAKIndonesia dikenal sebagai produsen dan eksportir buah kakao, tetapi saat ini Indonesia memiliki masalah dalam produksi buah kakao dikarenakan adanya mikroorganisme penyebab penyakit (Phytophtora palmivora) yang menurunkan jumlah produksi buah kakao tiap tahunnya. Penelitian ini melanjutkan penelitian sebelumnya yang telah menemukan senyawa aktif yang bersifat antijamur terhadap Phytophtora palmivora dari metabolit Aspergillus oryzae. Pada penelitian ini senyawa tersebut akan diproduksi dalam jumlah yang lebih banyak melalui optimasi media fermentasi. Penelitian tahap I dilakukan untuk mengetahui profil senyawa aktif yang dominan dan mendapatkan sumber karbon, nitrogen yang terbaik untuk media fermentasi Aspergillus oryzae. Penelitian tahap II dirancang menggunakan Response Surface Method (RSM) dengan Central Composite Design (CCD) untuk mengoptimasi 2 variabel dalam media fermentasi yaitu konsentrasi glukosa (sumber karbon terbaik) dan konsentrasi pepton (sumber nitrogen terbaik). Respon yang diinginkan adalah persentase luas area senyawa aktif yang paling besar. Analisis data dilakukan dengan program Design Expert D.X. 7.1.5. Tahap I penelitian ini menduga bahwa senyawa Tenuazonic acid dengan bobot molekul 198.1126 gram.mol-1 adalah senyawa antijamur yang dihasilkan jamur Aspergillus oryzae untuk jamur patogen buah kakao Phythopthora palmivora. Selain itu, diperoleh hasil bahwa glukosa merupakan sumber karbon terbaik (rerata % relatif luas area senyawa antijamur: 85.39%) dan pepton dipilih sebagai sumber nitrogen yang terbaik (rerata % relatif luas area senyawa antijamur: 91,07%). Penelitian tahap II menghasilkan kondisi optimum media fermentasi antijamur dari A. oryzae dengan komposisi glukosa sebesar 35,25 gram/L dan pepton sebesar 16,7 gram/L. Kombinasi kedua komposisi tersebut akan menghasilkan data laboratorium respon rerata % relatif luas area senyawa antijamur sebesar 91,2217% dan nilai dugaan (prediksi) oleh model Design Expert sebesar 92,2936%. Perbedaan nilai dugaan (respon dari model) dengan nilai respon hasil percobaan di laboratorium sebesar 1,1614% sehingga dapat disimpulkan bahwa model yang digunakan telah sesuai dan mampu menjelaskan data percobaan yang digunakan. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9343 10.22146/agritech.9343 agriTECH; Vol 35, No 3 (2015); 315-323 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9343/6929 Copyright (c) 2017 Rizka Aulia Rahma, Simon Bambang Widjanarko, Rofiq Sunaryanto, Yunianta Yunianta http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9344 2017-03-07T04:25:05Z agritech:ART

Daya Serap Air Sebagai Acuan untuk Menentukan Volume Air dalam Pembuatan Adonan Roti dari Campuran Tepung Terigu dan Tepung Singkong Rauf, Rusdin Sarbini, Dwi Water; cassava; dough; amylograph; elongation Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour and cassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makin besar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkan teknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9344 10.22146/agritech.9344 agriTECH; Vol 35, No 3 (2015); 324-330 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9344/6930 Copyright (c) 2017 Rusdin Rauf, Dwi Sarbini http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9345 2017-03-07T04:26:26Z agritech:ART

Penggunaan Asap Cair Tempurung Kelapa untuk Menurunkan Kadar Timbal (Pb) pada Biji Kedelai (Glycine max) Hartati, Sri Darmadji, Purnama Pranoto, Yudi Liquid smoke; Pb; carbonyl; acid; phenol; chelation Liquid smoke of coconut shell has functional properties as bioflavor, preservative, and chelating agent, because it contains the active compounds of phenol, carbonyl, and acid. But the use of liquid smoke as chelating agent had not been developed. A study on chelation of heavy metal Pb by coconut shell liquid smoke on soybean seeds has been conducted. The aimed of the study was to evaluate the effectiveness of liquid smoke in the reducing heavy metals Pb in soybean seeds, evaluate the change in the components of the liquid smoke was used for chelation heavy metals Pb, and evaluate the influence of the phenol, carbonyl, and acid components in the chelation heavy metals Pb in soybean seeds. Liquid smoke of coconut shell pyrolysis has a specific gravity of 1.01 g/ml, pH 1.81, phenol 1.20%, carbonyl 5.75%, and acid compounds 8.40%. Soybean seeds soaked in coconut shell liquid smoke with various concentration of 0% (control/aquademineralisa); 12.5%; 25%; 50%; and 100% for 2 hours. Levels of heavy metals Pb was analyzed by Atomic Absorption Spectrophotometer. The changes of liquid smoke compounds such as pH, specific gravity, phenol, carbonyl, and acid was analyzed. The influence of the components of liquid smoke to the reduction of the heavy metals Pb was also analyzed. Model experiment was made from soybean seeds that have been contaminated by Pb (NO standard solutions with a concentration of 2 ppm. The results showed the higher the concentration of liquid smoke is used for soaking the decreased levels of heavy metals Pb is also getting bigger. The liquid smoke 100% (without 3)2dilution) gives the best reducing effect that can reduce heavy metal Pb 63.41%. An increase inpH, a decrease in phenol levels, decreased levels of the carbonyl, and decreased levels of the acid inliquid smokethat used for soaking indicatesthat the component has been successfully chelated the heavy metals Pb in soybean seeds.The phenol components of liquid smoke give the highest reducing effect 50.09%, followed by acid compounds 45.67%, and carbonyl compounds 42.21%.ABSTRAKTelah dilakukan penelitian tentang khelasi logam berat Pb pada biji kedelai dengan menggunakan asap cair tempurung kelapa. Tujuan penelitian adalah untuk evaluasi efektivitas asap cair dalam menurunkan kadar logam berat Pb pada biji kedelai, evaluasi perubahan komponen penyusun asap cair setelah digunakan untuk khelasi logam berat Pb, dan evaluasi pengaruh dari komponen penyusun asap cair dalam menurunkan kadar logam Pb pada biji kedelai. Biji kedelai direndam dalam asap cair tempurung kelapa dengan variasi konsentrasi 0% (kontrol atau aquademineralisa); 12,5%; 25%; 50%; dan 100% selama 2 jam. Parameter yang diamati adalah penurunan kadar Pb pada biji kedelai, perubahan pH, senyawa fenol, karbonil, dan asam yang terdapat dalam asap cair setelah proses khelasi, dan pengaruh komponen senyawa fenol, karbonil, dan asam terhadap penurunan kadar logam Pb pada biji kedelai. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan. Model percobaan dibuat dengan biji kedelai yang dicemari larutan Pb(NO3)konsentrasi 2 ppm. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi asap cair yang digunakan untuk perendaman maka penurunan kadar logam berat Pb juga semakin besar. Asap cair dengan konsentrasi 100% (tanpa pengenceran) memberikan efek penurunan kadar logam berat Pb yang paling baik yaitu sebesar 63,41%. Adanya kenaikan pH, penurunan kadar fenol, penurunan karbonil, dan penurunan kadar asam pada asap cair yang telahdigunakan untuk perendaman menunjukkan bahwa komponen asap cair tersebut telah berhasil mengkhelat logam Pb pada biji kedelai. Komponen senyawa fenol memberikan efek penurunan kadar Pb yang paling tinggi yaitu 50,09%, diikuti oleh komponen asamsebesar 45,67%, dan komponen karbonil sebesar 42,21%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9345 10.22146/agritech.9345 agriTECH; Vol 35, No 3 (2015); 331-339 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9345/6931 Copyright (c) 2017 Sri Hartati, Purnama Darmadji, Yudi Pranoto http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9346 2017-03-07T04:27:30Z agritech:ART

Pengaruh Jenis Pengemas terhadap Retensi Karoten, Sifat Fisik dan Kimia Gula Kelapa yang Diperkaya Minyak Sawit Merah Selama Penyimpanan Prihananto, Vicencius Dwiyanti, Hidayah Red palm oil; carotene retention; coconut palm sugar; storage; packaging The addition of red palm oil in palm sugar will affect the content and retention of carotene as well as physical and sensory properties of the product during storage which were also influenced by packaging types. This study aimed to evaluate the changes in physical, chemical and carotene retention during storage of palm sugar. Palm sugar enriched with red palm oil was made by addition of two types of red palm oil (CPO and RPO ) and the amount of the addition (30 ml , 60 ml and 90 ml ) / 10 L coconut sap, after that packed with a single packaging (polypropylene, PP) and double packaging (PP + brown paper ) and stored for 2 months. After stored for 2 months, the level of total carotenoids of coconut palm sugar enriched with RPO decreased between 4.99 to 49.79 % with carotene content between 703 µg/100g up to 13383 µg/100 g. The decreased level of total carotene in first month and second month storage of coconut palm sugars enriched with RPO was higher (17.48 % and 24.47 %) compared to coconut palm sugar enriched with CPO (7.47% and 12.95 %) (p<0.05). The use of double packaging (polypropylene plastic + brown paper) is able to inhibit the decrease in total carotenoid up to 4.00 % to 6.67 %, better than the single packaging. The longer the storage, moisture content of product increased. However, after stored up to 2 months, the water content in all treatments was in range of SNI-01-3743-1995 standard (< 10 %) which is between 8.55 % up to 9.94 %.ABSTRAKPenambahan minyak sawit merah pada gula kelapa akan berpengaruh terhadap kandungan dan retensi karoten, serta sifat fisik dan sensori produk selama penyimpanan yang juga dipengaruhi oleh jenis pengemas. Penelitian bertujuan untuk mengevaluasi perubahan sifat fisik, kimia dan retensi karoten selama penyimpanan gula kelapa. Gula kelapa yang diperkaya minyak sawit merah dibuat dengan penambahan dua jenis minyak sawit merah (CPO dan RPO) dan jumlah penambahannya (30 ml, 60 ml dan 90 ml) / 10 L nira kelapa, serta dikemas dengan pengemas tunggal (plastik polypropilene/PP) dan pengemas ganda (plastik PP + kertas coklat). Makin lama penyimpanan terjadi penurunan kekerasan tekstur, retensi dan kadar total karoten, sebaliknya untuk parameter kadar air dan kadar gula reduksi terjadi peningkatan. Setelah disimpan selama 2 bulan, kadar total karoten gula kelapa yang diperkaya karoten dari CPO maupun RPO turun antara 4,89 % - 49,79 % dengan kadar karoten antara 703 µg/100 g – 1338,3 µg/100 g. Makin banyak jumlah penambahan CPO maupun RPO, persentase penurunan total karoten selama penyimpanan makin kecil. Penurunan kadar total karoten bulan ke-1 dan ke-2 pada gula kelapa yang diperkaya RPO lebih tinggi (17,48 % dan 24,48 %) dibandingkan gula CPO (7,47 % dan 12,95 %) (p<0.05). Penggunaan pengemas ganda plastik polypropylene dengan kertas coklat (payung) mampu menghambat penurunan total karoten hingga 4,00 % sampai 6,67 % lebih baik dibandingkan pengemas tunggal. Makin lama penyimpanan, kadar air produk makin meningkat. Namun demikian hingga penyimpanan selama 2 bulan, kadar air produk pada semua perlakuan masih dalam kisaran standar SNI-013743-1995 (< 10 %), yaitu antara 8,55 % - 9,94 %. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9346 10.22146/agritech.9346 agriTECH; Vol 35, No 3 (2015); 340-346 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9346/6932 Copyright (c) 2017 Vicencius Prihananto, Hidayah Dwiyanti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9347 2017-03-07T04:30:05Z agritech:ART

Dampak Kebijakan Pembatasan Impor Bawang Merah terhadap Usahatani Bawang Merah di Kabupaten Probolinggo Wahyudin, Mohammad Maksum, Mochmammad Yuliando, Henry Policy impact; import restriction; shallot; PAM; Probolinggo On January - August 2013, the government implemented a quota-based import restriction policy for the shallot. While on September 2013, the government then changed it into a price-based import restriction. This research aims to determine how the impact of the quota-based and price-based import restrictions to the level of protection, profitability, and efficiency of farm. The method of analysis used in this research is PAM (Policy Analysis Matrix) method. The results showed that the quota-based import restriction policy has increased 141%, 270%, and 32% of protection, profitability, and efficiency of shallot farming, respectively. The price-based import restriction policyhas decreased 46% and 233% of protection and profitability of shallot farming, however it has increased 1% of the efficiency.ABSTRAKPada Januari - Agustus 2013, pemerintah menerapkan kebijakan pembatasan impor berbasis kuota terhadap komoditas bawang merah. Selanjutnya, pada September 2013 pemerintah mengubah kebijakan tersebut menjadi pembatasan impor berbasis harga. Penelitian ini bertujuan untuk mengetahui bagaimana dampak kebijakan pembatasan impor berbasis kuota dan berbasis harga terhadap proteksi, profitabilitas, dan efisiensi usahatani bawang merah. Metode analisis yang digunakan dalam penelitian ini adalah metode Policy Analysis Matrix (PAM). Hasil penelitian menunjukkan bahwa kebijakan pembatasan impor berbasis kuota telah meyebabkan proteksi, profitabilitas, dan efisiensi usahatani bawang merah meningkat 141%, 270%, dan 32%. Sedangkan kebijakan pembatasan impor berbasis harga menyebabkan proteksi dan profitabilitas usahatani turun 46% dan 233%, dan efisiensi usahatani meningkat 1%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9347 10.22146/agritech.9347 agriTECH; Vol 35, No 3 (2015); 347-352 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9347/6933 Copyright (c) 2017 Mohammad Wahyudin, Mochmammad Maksum, Henry Yuliando http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9348 2017-03-07T04:31:55Z agritech:ART

Perubahan Mutu Gudeg Kaleng “Bu Tjitro” Selama Penyimpanan Nurhikmat, Asep Suratmo, Bandul Bintoro, Nursigit Sentana, Suharwadji Canned gudeg; storage period; the quality changes Gudeg is a traditional food from Yogyakarta with a short shelf life. To extend the shelf-life, gudeg packed with cans. Research on quality changes during storage of canned gudeg had been done. The study was conducted in order to determine quality changes that occur in canned gudeg during the storage period. Canned gudeg material consisted of gudeg jackfruit, eggs, chicken, krecek and tolo beans with size cans of 72.63 x 53.04 mm (Ø x h). Observations canned gudeg quality performed for 18 months with 3-month interval includes the analysis of physical, chemical, microbiological and organoleptic. The results showed that there were quality changes, including 0.6 points of pH, 36% of soluble protein, 20.15 ppm of aluminum content, 0.06 mg malonaldehyde/kg for TBA value, 5.1 points color brightness and 2 CFU/g total microbial, as well as decline in15.77 ppm sulfur and organoleptic quality parameters. Canned gudeg hold for 15 months with 68.49% of water contents; of 1.56% ash content; 8.40% of protein content; 12.74% of fat content and 5.60% of fiber content.ABSTRAKGudeg adalah makanan tradisional dari Yogyakarta dengan masa simpan pendek. Untuk memperpanjang masa simpannya, gudeg dikemas dengan kaleng. Penelitian tentang perubahan mutu gudeg kaleng selama penyimpanan telah dilakukan. Penelitian dilakukan dengan tujuan untuk mengetahui perubahan mutu yang terjadi pada gudeg kaleng selama masa penyimpanan. Bahan gudeg yang dikalengkan terdiri dari gudeg nangka, telur, daging ayam, krecek dan kacang tolo dengan kemasan kaleng ukuran 72,63 x 53,04 mm (Ø x h). Pengamatan mutu gudeg kaleng dilakukan selama 18 bulan dengan interval 3 bulan meliputi analisis fisika, kimia, mikrobiologi, dan organoleptik. Penelitian menghasilkan perubahan yang terjadi pada gudeg kaleng selama penyimpanan antara lain kenaikan pH 0,6 poin, protein terlarut 0,73%, kadar aluminium 20,15 ppm, nilai TBA 0,06 mg malonaldehid/kg, kecerahan warna 5,1 poin dan total mikroba 2 CFU/g. Selama penyimpanan penurunan sulfur  15,77 ppm dan penurunan parameter mutu organoleptik. Gudeg kaleng tahan selama 15 bulan dengan kadar air 68,49%; kadar abu 1,56%; kadar protein 8,40%; kadar lemak 12,74%, dan kadar serat 5,60%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9348 10.22146/agritech.9348 agriTECH; Vol 35, No 3 (2015); 353-358 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9348/6934 Copyright (c) 2017 Asep Nurhikmat, Bandul Suratmo, Nursigit Bintoro, Suharwadji Sentana http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9398 2017-03-07T06:03:20Z agritech:ART

Pengaruh Pengolahan Panas terhadap Konsentrasi Antosianin Monomerik Ubi Jalar Ungu (Ipomoea batatas L) Mahmudatussa'adah, Ai Fardiaz, Dedi Andarwulan, Nuri Kusnandar, Feri Color; anthocyanin; purple sweet potato; flakes; degradation kinetics potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe the changes in color and anthocyanin monomeric content in PSP during heat processing of flakes. The other purpose of this reseach was to observe the order kinetics model of effect temperature and time baking on total anthocyanin monomeric of fresh PSP and rehydration PSP flakes. The experimental applied a completely randomized design with three replications. The color and amount of anthocyanin (L * = 23.38 ± 0.71, C = 9.84 ± 0.98, Hue = 12.25 ± 1.61). Total monomeric anthocyanin in fresh PSP was 1.45 ± 0.00 mg cyanidin equivalent (CyE)/g dry basis (db). In general, the color and the amount of PSP anthocyanin changed during the flakes processing. Steamed PSP for 7 minutes turned its color into a bright purple (L * = 25.88 ± 0.47, C = 24.64 ± 0.25, Hue = 348.83 ± 0.33) with the amount of monomeric anthocyanin increased to 3.76 ± 0.01 CyE mg/g db. Flakes PSP was very bright purple (L * = 36.12 ± 0.11, C = 9.97 ± 0.18, Hue = 359.29 ± 0.31) and the amount of monomericanthocyanin was slightly lower than that of steamed sweet potato (3.19 ± 0.12 mg CyE / g db). Total monomeric anthocyanin of fresh PSP and rehydration flakes PSP decrease during baking time.ABSTRAKAntosianin merupakan salah satu kelompok zat warna alami yang terdapat pada tanaman, seperti daun, bunga, umbi, buah atau sayur. Salah satu sumber antosianin pada tanaman adalah ubi jalar ungu (UJU) yang mengandung lebih dari 98% antosianin terasilasi dari konsentrasi antosianin umbi. Warna antosianin bervariasi mulai dari merah, ungu, biru, sampai kuning. Warna dan konsentrasi antosianin dapat berubah karena pengaruh panas. Penelitian ini bertujuan untuk mempelajari perubahan warna dan konsentrasi antosianin monomerik sebagai akibat proses pengolahan dalam pembuatan  UJU. Penelitian ini mengkaji juga mengenai model kinetika reaksi pengaruh suhu dan waktu panggang terhadap konsentrasi antosianin UJU segar dan  rehidrasi. Penelitian menggunakan rancangan acak lengkap dengan tiga kali ulangan. Warna dan konsentrasi antosianin dari UJU segar, setelah proses pengukusandan setelah menjadi  dibandingkan. UJU segar berwarna ungu kecoklatan (L=23,38±0,71, C=9,84±0,98, Hue=12,25±1,61). Konsentrasi antosianin monomerik pada UJU segar adalah 1,45±0,00 mg setara sianidin (CyE)/gbasis kering (bk). Secara umum, warna dan konsentrasi antosianin UJU berubah selama proses pembuatan . UJU yang dikukus selama 7 menit berubah menjadi ungu cerah (L* * =25,88±0,47, C=24,64±0,25, Hue=348,83±0,33) dengan konsentrasi antosianin monomerik meningkat menjadi 3,76±0,01 mg CyE/g bk.  UJU berwarna ungu sangat cerah (L =36,12±0,11, C=9,97±0,18, Hue=359,29±0,31) dan konsentrasi antosianin monomerik sedikit lebih rendah dibandingkan ubi jalar setelah dikusus (3,19±0,12 mg CyE/g bk). Jumlah antosianin monomerik UJU segar dan rehidrasi menurun seiring dengan waktu dan suhu pemanggangan. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9398 10.22146/agritech.9398 agriTECH; Vol 35, No 2 (2015); 129-136 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9398/6972 Copyright (c) 2017 Ai Mahmudatussa'adah, Dedi Fardiaz, Nuri Andarwulan, Feri Kusnandar http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9399 2017-03-07T06:04:00Z agritech:ART

Karakteristik Yoghurt Kering yang Diperkaya Difructose Anhydride III dari Umbi Dahlia Sebagai Minuman Fungsional Herminiati, Ainia Rimbawan, Rimbawan Setiawan, Budi Astuti, Dewi Apri Udin, Linar Zalinar Difructose Anhydride III; characteristics; enrichment; dried yogurt Dried yogurt is one of yogurt product development innovations. Beside increases the shelf life, dried yogurt is also ore practical because it reduces the volume to the easier distribution process. Dried yogurt enriched by Difructose Anhydride III as functional food in increasing calcium absorption is useful as osteoporosis prevention. The purpose of this study was to analyze the characteristics of dried yogurt enriched by DFA III from dahlia and chicory tubers as functional drink on physicochemical, microbiology, and organoleptic properties. The research stages include: (1) The production of dried yogurt without enrichment (Y), with DFA III enrichment from dahlia tubers (YD), and with DFA III commercial enrichment from chicory tubers (YC), (2) The test for physicochemical, microbiology, and organoleptic properties.The results showed that the purity level of DFA III from dahlia tubers was 96.0% and commercial DFA III from chicory tubers was 99.9%. The best results were obtained from the dried yogurt enriched by DFA III from dahlia which produced yield of 14.90±1.27%  and dried yogurt enriched by DFA III from chicory tubers (YC) which produced yield of 14.71±1.69% (p<0.05). YD product had  moisture content of 7.89±0.01%; ash content of 3.43±0.06%; protein content of 12.43±0.13%; fat content of 1.22±0.07%; carbohydrate content of 75.02±0.10%; pH/acidity of 3.9±0.00; acidity as lactic acid of 0.49±0.02%; whiteness degree of 89.29±0.08%; and lactic acid bacteria viability of 1.20x10 levels got like preference, while for  texture and taste level got  medium-like preference. Dried yogurt enriched by DFA III from dahlia tubers could improve the viability of lactic acid bacteria as probiotic. It means that the dried yogurt prevention.ABSTRAKYoghurt keringmerupakan salah satu inovasi pengembangan produk yoghurt. Yoghurt kering dapat meningkatkan daya simpan yoghurt serta lebih praktis karena mengurangi volume sehingga lebih memudahkan dalam proses distribusi. Pengayaan yoghurt kering dengan III sebagai pangan fungsional yang berperan dalam meningkatkan penyerapan kalsium bermanfaat sebagai pencegahan terhadap osteoporosis. Tujuan dari penelitian ini adalah untuk menganalisis karakteristik yoghurt kering yang diperkaya dengan DFA III dari umbi dahlia dan umbi meliputi: (1) proses pembuatan yoghurt kering tanpa pengayaan (Y), diperkaya dengan DFA III dari umbi dahlia (YD), dan diperkaya dengan DFA III komersial dari umbi organoleptik. Hasil penelitian menunjukkan bahwa tingkat kemurnian DFA III dari umbi dahlia 96,0% dan DFA III komersial dari umbi 99,9%. Hasil terbaik diperoleh dari yoghurt kering yang diperkaya dengan DFA III dari umbi dahlia (YD) menghasilkan rendemen 17,83±0,36% lebih tinggi secara nyata dibandingkan dengan tanpa pengayaan (Y) 14,90±1,27% dan pengayaan dengan DFA III dari umbi  (YC) 14,71±1,69% (p<0,05). Produk YD mengandung kadar air 7,89±0,01%; kadar abu 3,43±0,06%; kadar protein 12,43±0,13%; kadar lemak 1,22±0,07%; kadar karbohidrat 75,02±0,10%; pH/derajat keasaman 3,9±0,00; keasaman sebagai asam laktat 0,49±0,02%; derajat putih 89,29±0,08%; dan viabilitas bakteri asam laktat 1,20x107cfu.g-1. Pengujian organoleptik menggunakan 40 panelis semi terlatih, dengan hasil penilaian untuk aroma dan warna menunjukkan kriteria suka, untuk tekstur dan rasa menunjukkan kriteria agak suka. Yoghurt kering yang diperkaya dengan DFA III dari umbi dahlia yang bersifat prebiotik dapat meningkatkan viabilitas bakteri asam laktat sebagai probiotik yang menunjukkan bahwa produk tersebut dapat digolongkan sebagai produk sinbiotik dan dapat digunakan sebagai minuman fungsional untuk meningkatkan penyerapan kalsium sebagai pencegahan terhadap osteoporosis. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9399 10.22146/agritech.9399 agriTECH; Vol 35, No 2 (2015); 137-145 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9399/6973 Copyright (c) 2017 Ainia Herminiati, Rimbawan Rimbawan, Budi Setiawan, Dewi Apri Astuti, Linar Zalinar Udin http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9400 2017-03-07T06:04:59Z agritech:ART

Karakterisasi Isolat Bakteri Asam Laktat dari Mandai yang Berpotensi Sebagai Probiotik Emmawati, Aswita Laksmi, Betty Sri Nuraida, Lilis Syah, Dahrul Probiotic, lactic acid bacteria, antimicrobial, mandai​, Lactobacillus plantarum Mandai is a fermented product made of cempedak (Artocarpus champeden) dami. The research aimed to isolate and characterize lactic acid bacteria isolated from  and to evaluate their probiotic potency.  samples were collected from several home industries in East Kalimantan area lactic acid bacteria (LAB) isolates were obtained from  on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the total decrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days  fermentation. Isolate MC812 and MC809 had good antimicrobial properties against Listeria monocytogenes ATCC 13932, Enterococcus faecalis ATCC 19433, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922 and Salmonella typhimurium ATCC 14028. Ten isolates had good antimicrobial properties againts at least 3 pathogens tested. Their resistance toward antibiotics varied between isolates. All isolates was identified as Lectobacillus plantarum with API 50 CHL and confirmed with real-time-PCR. The overall results indicated that certain LAB isolates obtained from mandai show promising probiotic properties. ABSTRAKMandai merupakan pangan fermentasi yang terbuat dari dami atau bagian dalam kulit cempedak. Penelitian tentang mandai, khususnya bakteri yang terlibat dalam fermentasi mandai, masih belum banyak dilakukan. Tujuan penelitian ini adalah untuk melakukan isolasi dan karakterisasi bakteri asam laktat yang diisolasi dari  serta mengevaluasi potensinya sebagai probiotik. Sampel  diperoleh dari beberapa industri rumah tangga di Kalimantan Timur, yang dibuat dengan kadar garam 5, 10 dan 15%. Delapan puluh lima isolat bakteri asam laktat diperoleh dari pada hari ke-4, 8 dan 12 fermentasi dan dikaji sifat-sifat probiotiknya. Semua isolat menunjukkan toleransi yang baik terhadap pH rendah (pH 2,0) dengan penurunan jumlah sel hidup kurang dari 2 log cfu/ml. Isolat bakteri asam laktat dapat tumbuh dengan adanya 0,5% garam empedu walaupun jumlah sel hidupnya menurun dibandingkan dengan jumlah sel hidup pada medium tanpa garam empedu. Penurunan jumlah isolat viabel kurang dari 1 log cfu/ml teramati pada 21 isolat. Sembilan belas isolat dapat mentoleransi pH 2,0 dan garam empedu 0,5% lebih baik daripada yang lain dengan total penurunan jumlah sel hidup kurang dari 1 log cfu/ml. Sebagian besar isolat (11 dari 19) yang mentoleransi pH rendah diperoleh dari fermentasi  hari ke-8. Isolat MC812 dan MC809 mempunyai sifat antimikroba yang baik terhadap semua patogen uji (Listeria monocytogenes ATCC 13932, Enterococcus faecalis ATCC 19433, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922 dan Salmonella typhimurium ATCC 14028). Sembilan isolat lain mempunyai sifat antimikroba yang baik terhadap 3 atau lebih patogen uji. Resistensi terhadap antibiotik bervariasi diantara isolat. Kesepuluh isolat diidentifikasi sebagai Lactobacillus plantarum dengan API 50 CHL dan dikonfirmasi dengan real-time-PCR. Keseluruhan hasil mengindikasikan bahwa kesepuluh bakteri asam laktat yang diisolasi dari mandai berpotensi sebagai probiotik. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9400 10.22146/agritech.9400 agriTECH; Vol 35, No 2 (2015); 146-155 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9400/6974 Copyright (c) 2017 Aswita Emmawati, Betty Sri Laksmi, Lilis Nuraida, Dahrul Syah http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9401 2017-03-07T06:06:16Z agritech:ART

Pengaruh Suhu dan Kelembaban terhadap Pertumbuhan Fusarium verticillioides Bio 957 dan Produksi Fumonisin B1 Rahayu, Dwi Rahayu, Winiati Pudji Jenie, Hanifah Nuryani Herawati, Dian Broto, Wisnu Ambarwati, Santi Fumonisin B1; Fusarium verticillioides Bio 957; humidity; temperature Fusarium verticillioides was the predominant  species in producing fumonisin on agricultural products. Fumonisisn B1 (FB1) is the most abundant fumonisin in nature and the most toxic than other fumonisin. The main factors affecting the growth of   and production of fumonisin are temperature and humidity. This research aimed to assess the effect of changes in temperature and humidity on the growth of  and FB1 production on maize and soybeans medium. Maize and soybeans that have inoculated with suspension Bio 957 were incubated at 20, 30 and 40 °C with 70, 80 and 90% of humidity for 14 days. Observations of growth made by weighing the cells mass and analysis of FB1 production performed by HPLC. The results showed that the highest growth of   Bio 957 in maize and soybeans was occurred at temperature 30 °C and 90% of humidity, the cell mass weights were 904,5 and 885,5 mg per 20 g of maize and soybeans respectively. The highest concentration of FB1 in maize and soybeans were 374 and 67 pbb respectively, observed at temperature 30 °C for maize and 20 °C for soybeans, both at same humidity (90%). The results showed that   Bio 957 was able to grow well and produced the highest concentrations of FB1 in maize and soybeans at a temperature of 20 and 30 °C with 90% of humidity. At a temperature of 40 °C with 70, 80 and 90% of humidity, the growth of was not observed, therefore FB1 formation was avoided.ABSTRAKFusarium verticillioides adalah spesies  yang dominan dalam memproduksi fumonisin pada produk-produk pertanian. Fumonisin B1 (FB1) merupakan fumonisin yang paling banyak ditemukan di alam dan paling toksik dibandingkan jenis fumonisin lainnya. Faktor ekstrinsik utama yang mempengaruhi pertumbuhan  dan produksi FB1 adalah suhu dan kelembaban. Penelitian ini bertujuan untuk mengkaji pengaruh suhu dan kelembaban terhadap pertumbuhan  Bio 957 dan produksi FB1 pada media jagung dan kedelai. Jagung dan kedelai yang telah diiinokulasi dengan suspensi   Bio 957 diinkubasi pada suhu 20, 30 dan 40 °C dengan kelembaban 70, 80 dan 90% selama 14 hari. Pengamatan pertumbuhan dilakukan dengan penimbangan massa sel dan analisis konsentrasi FB1 dilakukan dengan HPLC. Hasil penelitian menunjukkan bahwa pertumbuhan  Bio 957 pada jagung dan kedelai paling tinggi terjadi pada suhu 30 °C dan kelembaban 90%, berat massa selnya yaitu 904,5 dan 885,5 mg per 20 g masing-masing jagung dan kedelai. Konsentrasi FB1 paling tinggi pada jagung dan kedelai masing-masing yaitu 374 dan 67 ppb, pengamatan pada suhu 30 °C pada jagung dan 20 °C pada kedelai, keduanya pada kelembaban yang sama (90%). Hasil penelitian menunjukkan bahwa  Bio 957 mampu tumbuh dengan baik dan menghasilkan konsentrasi FB1 paling tinggi pada jagung dan kedelai pada suhu 20 dan 30 °C dengan kelembaban 90%. Pada suhu 40 °C dengan kelembaban 70, 80 dan 90%,  Bio 957 tidak menunjukkan adanya pertumbuhan, sehingga pembentukan FB1 dapat dihindari. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9401 10.22146/agritech.9401 agriTECH; Vol 35, No 2 (2015); 156-163 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9401/6975 Copyright (c) 2017 Dwi Rahayu, Winiati Pudji Rahayu, Hanifah Nuryani Jenie, Dian Herawati, Wisnu Broto, Santi Ambarwati http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9402 2017-03-07T06:07:14Z agritech:ART

Seleksi Bakteri Asam Laktat dengan Aktivitas Anti Jamur yang Diisolasi dari Silase dan Saluran Cerna Ternak Damayanti, Ema Suryani, Ade Erma Sofyan, Ahmad Karimy, Muhammad Faiz Julendra, Hardi Animal; lactic acid bacteria; fungi; mycotoxin; oil palm frond silage Fungi contamination was a serious problem on feed industry in Indonesia. Mycotoxin was produced by contaminated fungi could decrease feed quality and it accumulation on animal caused immunosuppressive and mortality effect. The application of biological agent such as antifungal microbe was a promising solution and to be important for futher study. The objective of this research was to select lactic acid bacteria (LAB) with antifungal activity against mycotoxin producing fungi. Lactic acid bacteria were isolated from oil palm frond (OPF) silage, poultry and ruminant digestive tracts (cattle and goat). Antifungal activities of LAB was conducted by using overlay method and paper disc diffusion method of the cell free supernatant against   FNCC 6002, FNCC 6033 and FNCC 6111. The result showed that LAB strain PDS2 from OPF silage had the highest.ABSTRAKKontaminasi jamur dalam bahan pakan masih menjadi masalah dalam industri ternak di Indonesia. Selain karena menurunkan kualitas pakan, akumulasi mikotoksin yang dihasilkan oleh jamur kontaminan dalam tubuh ternak juga mengakibatkan efek immunosupresif yang  menyebabkan ternak mudah terserang penyakit hingga menyebabkan kematian. Penggunaan agen biologis berupa mikrobia dengan aktivitas anti jamur menjadi solusi menjanjikan dan penting untuk dikaji. Penelitian ini bertujuan untuk menyeleksi bajteri asam laktat (BAL) dengan aktivitas anti jamur penghasil mikotoksin. BAL diisolasi dari silase pelepah sawit, saluran cerna unggas dan ruminansia (kambing dan sapi). Pengujian aktivitas anti jamur dilakukan dalam secara kualitatif dengan metode dan secara kuantitatif dengan menguji daya hambat supernatan bebas sel menggunakan metode difusi kertas cakram terhadap kapang FNCC 6002,   FNCC 6033 dan   FNCC 6111. Hasil penelitian menunjukkan isolat PDS2 dari silase memiliki daya hambat yang nyata terhadap ketiga jamur uji, sedangkan isolat BAL dari saluran cerna unggas dan ruminansia tidak menunjukkan daya hambat yang nyata. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9402 10.22146/agritech.9402 agriTECH; Vol 35, No 2 (2015); 164-169 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9402/6976 Copyright (c) 2017 Ema Damayanti, Ade Erma Suryani, Ahmad Sofyan, Muhammad Faiz Karimy, Hardi Julendra http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9403 2017-03-07T06:07:54Z agritech:ART

Aktivitas Antibakteri Ekstrak Kulit Kayu Akway (Drimys piperita Hook f.) terhadap Bakteri Patogen Cepeda, Gino Nemesio Lisangan, Meike Meilan Silamba, Isak Akway; extract; antibacterial; heating; pH and salt content Akway ( Hook f.) is a woody, evergreen and aromatic plan that was a member of Winteraceae. This plant is used by Sougb tribe living in Sururey village, District of Manokwari, West Papua to heal malaria and to enhance the vitality of body. The objectives of the research were to determine antibacterial activities of extract of akway bark on some concentrations, heating time on 100 C, level of acidity (pH) and salt content. The extraction process of akway bark was done by using maceration method at room temperature for 72 hours. The extraction was done by using three kinds of solvent, those are ethanol, ethylacetate and hexane. Antibacterial capacity assay was done by using agar diffusion method on four species of bacteria those are   ATCC25922  o ATCC10876   ATCC27853 and   ATCC25923. The results indicated Whereas heating time on 100 antibacterial capacity of akway bark extracts.ABSTRAK Akway ( Hook f) adalah tumbuhan berkayu, berdaun hijau yang aromatik dan tergolong dalam famili Winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Manokwari Papua Barat untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan  kapasitas antibakteri ekstrak kulit kayu akway pada beberapa tingkat konsentrasi, waktu pemanasan ekstrak pada 100 C, tingkat keasaman (pH) dan kandungan garam. Proses ekstraksi kulit kayu akway dilakukan dengan menggunakan metode maserasi pada suhu ruang selama 72 jam. Ekstraksi dilakukan dengan menggunakan pelarut etanol, etilasetat dan heksan. Pengujian kapasitas antibakteri ekstrak dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri, yaitu   ATCC25922   ATCC10876   ATCC27853 dan   ATCC25923 Hasil menunjukkan bahwa konsentrasi dan tingkat keasaman mempengaruhi kapasitas antibakteri ekstrak etilasetat kulit kayu akway. Pemanasan pada suhu 100 C selama 25 menit dan kandungan garam sampai 5% tidak mempengaruhi kapasitas antimikroba ekstrak kulit kayu akway. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9403 10.22146/agritech.9403 agriTECH; Vol 35, No 2 (2015); 170-177 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9403/6977 Copyright (c) 2017 Gino Nemesio Cepeda, Meike Meilan Lisangan, Isak Silamba http://creativecommons.org/licenses/by-sa/4.0

oai:jurnal.ugm.ac.id:article/9404 2016-10-11T02:53:59Z agritech:ART

oai:journal.ugm.ac.id:article/9405 2017-03-07T06:09:26Z agritech:ART

Karakteristik Kimia dan Tekstur Tempe Setelah Diproses dengan Karbon Dioksida Bertekanan Tinggi Kusyawati, Maria Erna Pratama, Filli Saputra, Daniel Wijaya, Agus Chemical characteristics; carbon dioxide; high pressure; tempe The chemical compositions of tempe indicated their typical characteristics. As a result, the micro or macromolecule changes were likely to produce difference characteristic of tempe. High pressure carbon dioxide was a non-thermal processing method that could retain nutrition qualities, but it affects nonpolar and non covalent bond of substances. This research was conducted to evaluate chemical characteristics of tempe after being processed with high pressure carbon  dioxides. The experimental design was carried out in factorial completely randomized design with two factors, that were pressure at 7,6 MPa and 6,3 MPa, and holding time for 5, 10, 15, and 20 minutes. The proximate, calcium, vitamin B and texture were determined in control and treated tempe. The results showed that the treatments of pressures, the textures. The high pressure of both 7,6 MPa and 6,3 MPa sharply reduced the fat content of all the treated tempe and water content as well. It was only the pressure of 7,6 MPa decreased the protein content. The high pressure treatments increased the calcium of treated tempe but they did not affect the vitamin B.ABSTRAKKarakteristik khas tempe dihasilkan dari komponen makro dan mikromolekul penyusunnya sehingga perubahan konsentrasi senyawa di dalam tempe akan mengubah karaktersitiknya. Karbon dioksida bertekanan tinggi merupakan teknologi pengolahan tanpa panas yang dapat mempertahankan kualitas gizi produk walaupun dapat mempengaruhi senyawa nonpolar dan senyawa dengan ikatan non kovalen. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan tekstur tempe setelah diproses dengan karbon dioksida bertekanan tinggi. Percobaan menggunakan rancangan acak kelompok yang disusun faktorial dengan dua faktor perlakuan dan tiga kali pengulangan. Tempe yang diperlakukan dengan tekanan 7,6 MPa selanjutnya disebut tempe PS sedangkan yang diperlakukan dengan tekanan 6,3 MPa disebut tempe PC. Faktor pertama adalah tekanan dengan dua level perlakuan meliputi 7,6 MPa dan 6,3 MPa, sedangkan faktor ke dua adalah lama waktu tekanan dengan 4 level yaitu 5, 10, 15, 20 menit. Parameter yang diamati meliputi tekstur, kadar air, protein, lemak, abu dan karbohidrat, mineral kalsium, dan vitamin B1, B2, B pada tempe kontrol dan tempe perlakuan. Hasil penelitian menunjukkan bahwa tekanan, lama waktu tekanan dan interaksinya berpengaruh nyata terhadap kadar air, protein, lemak dan abu, tetapi tidak berpengaruh terhadap tekstur. Karbon dioksida tekanan tinggi baik pada 7,6 MPa maupun 6,3 MPa menurunkan kadar air dan lemak, tetapi kadar air tempe PC lebih tinggi dibanding tempe PS. CO2 3 tekanan 7,6 MPa yang menurunkan kadar protein. Perlakuan tekanan tinggi (7,6 MPa dan 6,3 MPa) juga menurunkan mineral kalsium tetapi tidak mempengaruhi kandungan vit B. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9405 10.22146/agritech.9405 agriTECH; Vol 35, No 2 (2015); 185-191 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9405/6979 Copyright (c) 2017 Maria Erna Kusyawati, Filli Pratama, Daniel Saputra, Agus Wijaya http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9406 2017-03-07T06:10:08Z agritech:ART

Pengaruh Retrogradasi pada Pembuatan Sohun Pati Jagung terhadap Karakteristik Fisikokimia Produk dan Aktivitas Prebiotiknya Interpares, Prima Haryadi, Haryadi Cahyanto, Muhammad Nur Maize starch noodle; retrogradation; product property; prebiotic activity The study was aimed to determine the optimal storage time of steamed maize starch noodle that gives the desirable properties along with the prebiotic potential. Noodle was prepared by extrusion of the partially cooked maize starch, followed by steaming the strands, and keeping strands at 4 C at various time (0, 1, 2, and 3 h) to enhance retrogradation, and then drying the noodle. The resulted noodle was characterized for physicochemical properties. To evaluate the prebiotic activity, the noodle was rehydrated, and then hydrolyzed by porcine pancreati 30 U/mg) and amyloglucosidase (enzym activity 300 U/mL) to obtain the resistant starch (RS) Type 3. The prebiotic activity of the RS was analayzed by the relative growth ratios of the probiotic bacterias, i. e. ATCC 15707 and JCM 1551, to the enteric bacteria (IFO 3301) on the for control.The results showed that the longer storage time of the cooked starch noodle strands led to the higher values of hardness and cooking time, but lower cooking loss and swelling index, indicating the different level of retrogradation. Prebiotic activities of the RS obtained from cooked noodle strands kept for 3 h was 0.730 based on the growth rate of the , and 0.041 based on that of the . The score for the ocommercial RSI, commercial RSII and inulin were 1.058; 0.405; and 1.130 based on the growth of respectively. The prebioctic activities onfor the commercial RSI, commercial RS II and inulin were 0.062; 0.066; and 0.076 respectively.ABSTRAKPenelitian ini bertujuan untuk  pati jagung dan mengetahui nilai aktivitas prebiotik produk sebagai hasil pembentukan sifat fungsional prebiotiknya. Penelitian dilakukan dengan perlakuan variasi lama waktu retrogradasi 0, 1, 2 dan 3 jam pada pembuatan sohun terlarut, rehidrasi, rasio pengembangan, elongasi, tekstur, dan kuat patah sohun kering). Hasil analisis dibandingkan dengan sampel komersial dan dipilih produk yang memiliki karakteristik sama dengan produk komersial. Produk terpilih dipreparasi menjadi RS ((30 U/mg) dan enzim amiloglukosidase (300 U/mL), lalu sampel dicuci dengan alkohol 50%, dikeringkan dan disimpan 4 C hingga pemakaian. Analisis nilai aktivitas prebiotik dilakukan dengan menumbuhkan bakteri probiotik (ATCC 15707JCM 1551) dan bakteri enterik (IFO3301) pada media yang mengandung substrat 1% RS sohun teretrogradasi,1% glukosa, 1% RS produk komersial, 1% inulin dan kontrol selama 24 jam pada 37oC. ATCC 15707 diinkubasi pada kondisi anaerobik sedangkan IFO 3301dan JCM 1551 diinkubasi secara aerobik. Nilai aktivitas prebiotik ditentukan berdasarkan pertumbuhan populasi sel bakteri probiotik dan enterik selama 0 dan 24 jam. Hasil penelitian menunjukkan perlakuan retrogradasi 3 jam pada suhu 4ooC menghasilkan sohun pati jagung dengan mutu yang paling mendekati produk komersial. Pengaruh lama waktu retrogradasi berbeda nyata terhadap kadar air produk akhir, lama pemasakan, totalkehilangan padatan terlarut, rasio pengembangan, dan tekstur. Nilai aktivitas prebiotik sohun pati jagung teretrogradasi 3 jam pada pertumbuhan   sebesar 0,730 dan   0,041. Nilai aktivitas prebiotik komersial A,komersial B, dan inulin pada adalah 1,058; 0,405 dan 1,130 sedangkan pada  nilai aktivitasnya sebesar 0,062; 0,066; dan 0,076. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9406 10.22146/agritech.9406 agriTECH; Vol 35, No 2 (2015); 192-199 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9406/6980 Copyright (c) 2017 Prima Interpares, Haryadi Haryadi, Muhammad Nur Cahyanto http://creativecommons.org/licenses/by-sa/4.0

oai:jurnal.ugm.ac.id:article/9407 2016-10-11T04:00:26Z agritech:ART

oai:journal.ugm.ac.id:article/9408 2017-03-07T06:12:44Z agritech:ART

Reduksi Pemborosan untuk Perbaikan Value Stream Produksi “Mi Lethek” Menggunakan Pendekatan Lean Manufacturing Nugroho, Aditya Ainuri, Makhmudun Khuriyati, Nafis Waste; value stream; “Mi Lethek”; lean manufacturing "Mi Lethek" industry is an industry that produce dry noodles. In the production process of "Mi Lethek" industry, there were some waste that could inflict a financial loss for industry. Waste that occur in "Mi Lethek" industry were unnecessary = inventory and excessive transportation. To reduce that waste, lean manufacturing approach is required. Lean approach functionalized as a system for identified all of activities in "Mi Lethek" industry. That activities were classified into two kind activities, namely value added activity and non value added activity. The time of each activity used to calculate the process cycle efficiency (PCE). Based on the research, the existing score of PCE in "Mi Lethek" industry was 12,05%. The recommendations for increase PCE are relayouting the plant and change the order scheduling of raw materials. These recommendations could increase PCE score  to 15,68 %.ABSTRAKIndustri “Mi Lethek” merupakan industri yang menghasilkan produk berupa mi kering berbahan baku tepung tapioka. Pada proses pengolahan mi di industri “Mi Lethek”, terdapat berbagai pemborosan (waste) yang dapat merugikan industri. Diantara pemborosan yang terjadi berupa persediaan bahan baku yang belum diperlukan dan transportasi berlebih. Untuk mereduksi pemborosan tersebut diperlukan suatu perbaikan pada value stream  menggunakan pendekatan lean. Pendekatan lean difungsikan sebagai sebuah sistem yang digunakan untuk mengidentifikasi seluruh aktivitas yang ada pada industri “Mi Lethek”. Aktivitas-aktivitas tersebut kemudian digolongkan menjadi dua jenis aktivitas, yaitu aktivitas yang memberikan nilai tambah dan aktivitas yang tidak memberikan nilai tambah. Waktu dari masing-masing aktivitas tersebut yang selanjutnya digunakan untuk menghitung nilai process cycle effieciensy (PCE). PCE adalah efisiensi relatif dalam sebuah proses yang mer=wakili presentase waktu yang digunakan untuk menambah nilai pada produk dibandingkan total waktu yang digunakan produk selama dalam proses. Berdasarkan penelitian yang telah dilakukan, didapatkan nilai PCE awal dari industri "Mie Lethek" sebesar 12,05%. Perbaikan yang dilakukan ialah dengan mengubah tata letak pabrik dan melakukan perbaikan penjadwalan pemesanan bahan baku. Hasil perbaikan tersebut berhasil meningkatkan nilai PCE menjadi 15,08%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9408 10.22146/agritech.9408 agriTECH; Vol 35, No 2 (2015); 205-211 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9408/6982 Copyright (c) 2017 Aditya Nugroho, Makhmudun Ainuri, Nafis Khuriyati http://creativecommons.org/licenses/by-sa/4.0

oai:jurnal.ugm.ac.id:article/9409 2016-10-11T03:48:50Z agritech:ART

oai:journal.ugm.ac.id:article/9410 2017-03-07T06:18:53Z agritech:ART

Analisis Strategi Penanganan Risiko Kekurangan Pasokan pada Industri Pengolahan Rumput Laut: Kasus di Sulawesi Selatan Sarinah, Sarinah Djatna, Taufik Supplier selection; supply chain risk management; MFMEA; AHP Risk management plays a critical role in improving the efficiency of supply chain of raw materials to support industrial production processes. It is critical in the sense that it can be employed to identify any potential risks before they be used to reduce the potential shortage of dried seaweed supply needed by PT XYZ using pemasok selection. This supply chain model. The best selected suppliers were determined through assessing different assigned weights to the criteria and sub-criteria constructed in a Analytic Hierarchy Process (AHP) tree. PT XYZ is an alkali treated cottoni (ATC) chips and SRC powder supplier network with low risk supply chain partnership. ABSTRAKStrategi penanganan risiko kekurangan pasokan merupakan upaya untuk mengurangi terjadinya risiko kekurangan bahan baku rumput laut kering untuk kebutuhan industri rumput laut di PT XYZ dengan melakukan pemilih pemasok. Manajemen risiko rantai pasokan memainkan peran yang lebih penting daripada sebelumnya. Perusahaan harus fokus itu, naskah ini mengusulkan metode  risiko dari perspektif tiap risiko rantai pasokan dan memilih pemasok dengan menerapkan metode (AHP) untuk menentukan bobot masing-masing kriteria dan sub-kriteria untuk pemilihan pemasok PT XYZ adalah industri pengolahan rumput laut dalam bentuk alkali treated cottonii (ATC)-Chips dan SRC . Hasilnya menunjukkan bahwa perusahaan memdapatkan pemasok yang lebih efektif dan pada saat yang sama mendapatkan mitra rantai pasokan yang berisiko rendah. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9410 10.22146/agritech.9410 agriTECH; Vol 35, No 2 (2015); 223-233 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9410/6984 Copyright (c) 2017 Sarinah Sarinah, Taufik Djatna http://creativecommons.org/licenses/by-sa/4.0

oai:jurnal.ugm.ac.id:article/9411 2016-10-11T03:22:16Z agritech:ART

oai:journal.ugm.ac.id:article/9412 2017-03-07T06:21:38Z agritech:ART

Studi Komparasi Prediksi Curah Hujan Metode Fast Fourier Transformation (FFT), Autoregressive Integrated Moving Average (ARIMA) dan Artificial Neural Network (ANN) Susilokarti, Dyah Arif, Sigit Supadmo Susanto, Sahid Sutiarso, Lilik Precipitation prediction; Fast Forier Transformation (FFT); Autoregressive Integrated Moving Average (ARIMA); Artificial Neural Network (ANN) Optimum climate condition and water availability are essential to support strategic venue and time for plants to grow and produce.  Precipitation prediction is needed to determine how much precipitation will provide water for plants on each stage of growth. Nowadays, the high variability of precipitation calls for a prediction model that will accurately foresee the precipitation condition in the future. The prediction conducted is based on time-series data analysis. The research aims to comparethe effectiveness of three precipitation prediction methods, which are Fast Forier Transformation (FFT), Autoregressive Integrated Moving Average (ARIMA) and Artificial Neural Network (ANN). Their respective performances are determined by their Mean Square Error (MSE) values. Methods with highest correlation values and lowest MSE shows the best performance. The MSE result for FFT is 14,92; ARIMA is 17,49; and  ANN is 0,07. This research concluded that Artificial Neural Network (ANN) method showed best performance compare to the other two because it had produced a prediction with the lowest MSE value.ABSTRAKKondisi iklim dan ketersediaan air yang optimal bagi pertumbuhan dan perkembangan tanaman sangat diperlukan dalam upaya mendukung strategi budidaya tanaman sesuai ruang dan waktu. Prediksi curah hujan sangat diperlukan untuk untuk mengetahui sejauh mana curah hujan dapat memenuhi kebutuhan air pada setiap tahap pertumbuhan tanaman. Variabilitas curah hujan yang tinggi saat ini, membutuhkan pemodelan yang dapat memprediksi secara akurat bagaimana kondisi curah hujan dimasa yang akan datang. Prediksi yang dilakukan adalah prediksi berdasarkan urutan waktu (time-series).  Tujuan dari penelitian ini adalah untuk membandingkan akurasi prediksi curah hujan antara metode Fast Farier Transformation (FFT), Autoregressive Integrated Moving Average (ARIMA) dan Artificial Neural Network (ANN). Kinerja ketiga metode yang digunakan dilihat dari nilai Mean Square Error (MSE). Metode dengan nilai korelasi tertinggi dan nilai MSE terkecil menunjukkan kinerja terbaik. Hasil penelitan untuk FFT diperoleh nilai MSE = 14,92, ARIMA = 17,49 sedangkan ANN = 0,07. Ini menunjukkan bahwa metode Artificial Neural Network (ANN) menunjukkan kinerja yang paling baik diantara dua metode lainnya karena menghasilkan prediksi yang mempunyai nilai MSE terkecil. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9412 10.22146/agritech.9412 agriTECH; Vol 35, No 2 (2015); 241-247 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9412/14667 Copyright (c) 2017 Dyah Susilokarti, Sigit Supadmo Arif, Sahid Susanto, Lilik Sutiarso http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9413 2017-03-07T08:03:10Z agritech:ART

Pengaruh Penambahan Telur pada Kandungan Proksimat, Karakteristik Aktivitas Air Bebas (aw) dan Tekstural Snack Bar Berbasis Pisang (Musa paradisiaca) Sarifudin, Achmat Ekafitri, Riyanti Surahman, Diki Nanang Putri, Siti Khudaifanny Dasa Febrianti Asna Banana flour; banana puree; snack bar; egg; food texture The use of egg in food formulation affects the characteristic of product. In this research, snack bar was made of banana flour and puree. The effect of egg addition, that were 0% as control, 5%, 9%, 13% and 17% on proximate, water activity (aw) and textural properties of the snack bar was evaluated. Results indicated that egg addition increased water, fat, ash and protein of the snack bar with the percentage range are as follow: water 18.13-30.01 %db, fat 15.08-17.89 %db, ash 3.00-3.11 %db, and protein 3.91-6.95 %db. The aw value of the snack bar increased when the amount of egg was increased, meanwhile the textural properties including the hardness and cohesiveness were decreased. The range of aw, hardness, springiness, and cohesiveness of the treated samples were as follow,: 0.70-0.82; 11.12-14.31 kgf; 0.62-0.85  and 0.27-0.37, respectively.ABSTRAKPenggunaan telur dalam formulasi makanan akan berpengaruh pada karakteristik produk yang dihasilkan. Dalam penelitian ini telah dibuat makanan ringan berbentuk batang (snack bar) diformulasikan dari bahan-bahan baku utama tepung pisang dan pure pisang. Pengaruh penambahan telur (0% sebagai kontrol, 5%, 9%, 13% dan 17%) terhadap kandungan proksimat, nilai air bebas (aw) dan tekstural dari produk snack bar tersebut dievaluasi. Dari hasil percobaan terungkap bahwa penambahan telur mampu meningkatkan kandungan proksimat yaitu air, lemak, abu dan protein dari snack bar tersebut dengan kisaran secara berturut-turut yaitu air 18,13-30,01 %bk, lemak 15,08-17,89 %bk, abu 3,00-3,11 %bk, dan protein 3,91-6,95 %bk. Nilai aw dari snack bar tersebut juga meningkat seiring peningkatan konsentrasi telur yang digunakan, sedangkan karakteristik tekstural produk snack tersebut yang meliputi kekerasan dan elastisitasnya cenderung menurun. Kisaran dari nilai aw, kekerasan, elastisitas, kekenyalan dari sampel snack bar secara berturut-turut adalah : 0,70-0,82; 11,12-14,31 kgf; 0,62-0,85 dan 0,27-0,37. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9413 10.22146/agritech.9413 agriTECH; Vol 35, No 1 (2015); 1-8 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9413/6987 Copyright (c) 2017 Achmat Sarifudin, Riyanti Ekafitri, Diki Nanang Surahman, Siti Khudaifanny Dasa Febrianti Asna Putri http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9414 2017-03-07T08:04:14Z agritech:ART

Aktivitas Antiaflatoksin B1 Ekstrak Daun Rumput Kebar (Biophytum petersianum) terhadap Aspergillus flavus Lisangan, Meike Meilan Syarie, Rizal Rahayu, Winiati Pudji Dharmaputra, Okky Setyawati Aflatoxin B1; anti aflatoxin; Aspergillus flavus; Biophytum petersianum; food model medium; kebar grass Aflatoxin B1 was a secondary metabolite produced by Aspergillus flavus having negative effect on human health because of its carcinogenic. Many efforts have been done to investigate the antifungal and antiaflatoxin agent derived plant. The objective of this research was to study the activity of antifungal from kebar grass leaf extract on mycelial growth and aflatoxin B1 production of Aspergillus flavus BCC F0219 and A. flavus BIO 2236 isolates in food model medium i.e. carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium. Kebar grass leaf extracts was successively obtained by using n-hexane - ethyl acetate - methanol (HEM). Concentrations of the extract tested on A. flavus BCC F0219 and A. flavus BIO 2236 were 1; 1.5, and 2 MIC. The MIC for A. flavus BCC F0219 in carbohydrate-enriched medium, fat-enriched medium, and protein-enriched medium were 12, 14, and 14 mg/mL, respectively. Meanwhile, the MIC for A. flavus BIO 2236 in carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium were 12, 16 and 16 mg/mL, respectively. The results showed that the percentage of growth inhibition of A. flavus BCC F0219 and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentrations ranged between 90.8 - 100% and 93.8 - 100%. The inhibitory effect of Aflatoxin B1 production of A. flavus F0219 BCC and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentration ranged between 70.86 - 100 % and 83.42 – 98.84 %.ABSTRAKAflatoksin B1 merupakan metabolit sekunder yang dihasilkan oleh Aspergillus flavus yang berbahaya bagi kesehatan karena bersifat karsinogenik. Berbagai upaya telah dilakukan untuk mencari bahan antikapang dan antiaflatoksin yang berasal dari bahan alami seperti tumbuhan. Tujuan penelitian ini adalah mempelajari aktivitas ekstrak daun rumput kebar terhadap pertumbuhan miselium dan produksi aflatoksin B1 dari isolat A. flavus BC F0219 dan A. flavus BIO 2236 pada media model pangan kaya karbohidrat, lemak dan protein. Ekstrak daun rumput kebar diekstraksi secara bertingkat dengan pelarut n-heksana-etil asetat-metanol (HEM). Konsentrasi ekstrak yang diuji untuk isolatA. flavus BCC F0219 dan A. flavus BIO 2236 masing-masing adalah 1; 1,5; dan 2 MIC (Minimum Inhibitory Concentration). Nilai MIC untuk A. flavus BCC F0219 pada media kaya karbohidrat, lemak, dan protein berturut-turut sebesar 12, 14, dan 14 mg/mL. Sedangkan nilai MIC untuk A. flavus BIO 2236 pada media kaya karbohidrat, lemak, dan protein berturutturut sebesar 12, 16, dan 16 mg/mL. Hasil pengujian memperlihatkan bahwa persentase hambatan pertumbuhan isolat A. flavus BCC F0219 dan BIO 2236 pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 90,8 – 100% dan 93,8 – 100%. Hambatan produksi aflatoksin B1 isolat A. flavus BCC F0219 dan BIO 2236pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 70,86 – 100% dan 83,42 – 98,84%.  Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9414 10.22146/agritech.9414 agriTECH; Vol 35, No 1 (2015); 9-17 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9414/6988 Copyright (c) 2017 Meike Meilan Lisangan, Rizal Syarie, Winiati Pudji Rahayu, Okky Setyawati Dharmaputra http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9415 2017-03-07T08:04:47Z agritech:ART

Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numeri Karneta, Railia Rejo, Amin Priyanto, Gatot Pambayun, Rindit Thermal diffusivity; pempek lenjer; numerical method The knowledge of thermal diffusivity coefficient is important in order to determine the proper or optimum time for pempek lenjer processing. Formula and temperature will affect thermal diffusivity. The research objective was to numerically determine thermal diffusivity coefficient of pempek lenjer during boiling. The measured variables were sample temperature measured at pempek center point (r0) = 0 cm, r1= 1 cm, r= 2 c, and time for boiling pempek. Data was analyzed by using 9 and 12 models through computer program of Engineering Equation Solver (EES) Ver 8.91. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1, 2, 3, and 4 were between 0.321 and 1.515 .10 -7 m2/s, between 0.297 and 1.389.10-7 m2/s, between 0.378 and 1.471. 10-7 m/s and between 0.2778 and 1.620. 10-7 m2/s respectively .ABSTRAKKoefisien difusivitas panas pada perebusan pempek lenjer harus diketahui, karena dapat ditentukan waktu pengolahan pempek yang tepat (optimal). Formula dan suhu akan mempengaruhi koefisien difusivitas panas.Tujuan penelitian adalah menentukan koefisien difusivitas panas pada perebusan pempek lenjer secara numerik. Variabel yang diukur adalah suhu sampel pada titik pusat (r0) = 0 cm, r1= 1 cm, r2= 2 cm, dan lama pemasakan pempek. Data yang diperoleh dianalisis menggunakan model difusivitas panas di titik sembarang dan model difusivitas panas di titik pusat, dengan program computer Engineering Equation Solver (EES) Ver 8.91.Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m/s, pada formula 2 adalah 0,297 - 1,389. 10-7 m2/s, pada formula 3 adalah 0,378 - 1,471. 10-7 m/s, dan formula 4 adalah 0,2778 - 1,620. 10-7 m2/s. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9415 10.22146/agritech.9415 agriTECH; Vol 35, No 1 (2015); 18-26 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9415/6989 Copyright (c) 2017 Railia Karneta, Amin Rejo, Gatot Priyanto, Rindit Pambayun http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9416 2017-03-07T08:05:13Z agritech:ART

Formulasi dan Stabilitas Mikroemulsi O/W dengan Metode Emulsifikasi Spontan Menggunakan VCO dan Minyak Sawit Sebagai Fase Minyak: Pengaruh Rasio Surfaktan-Minyak Ariviani, Setyaningrum Raharjo, Sri Anggrahini, Sri Naruki, Sri Microemulsion; formulation; stability; surfactant; oil This study was aimed to (1) formulate o/w microemulsion using different surfactant oil ratio, (2) determine the microemulsions stability toward centrifugation, heating and storage at room temperature, and (3) characterize microemulsions which were shown the best stability. Microemulsions were prepared using ternary food grade surfactant with low HLB (span 80), medium HLB (span 20 or span 40) and high HLB (tween 80), and surfactant oil ratio 2,3,4 and 5. VCO and palm oil were used as oil phase, whereas 10 μM phosphate buffer pH 7 was used as aqueous phase. O/W microemulsionwere formed at surfactant oil ratio 3 or more for VCO and at higher surfactant oil ratio (i.e 4 or 5) when palm oil was used as oil phase. Microemulsions with VCO as oil phase which were stable toward centrifugation, heating treatment and storage at room temperature i.e. microemulsions with surfactant oil ratio 4 or 5, while the use of palm oil as oil phase produce stable microemulsions at surfactant oil ratio 4. Microemulsions with surfactant oil ratio 4 showedthe best stability. This microemulsions have a monomodal particle size distribution, the mean particle diameter and viscosity reached 21.7 ± 0.02nm and 6.0 ± 0.10cp (VCO), 22.9 ± 0.15nm and 6.2 ± 0.05cp (palm oil).ABSTRAKPenelitian ini bertujuan untuk (1) formulasi mikroemulsi o/w dengan variasirasio surfaktan-minyak, (2) menentukan stabilitas mikroemulsiterhadap sentrifugasi, pemanasan dan penyimpanan suhu ruang, dan (3) karakterisasi mikroemulsi dengan stabilitas terbaik. Mikroemulsi dibuat menggunakan campuran tiga surfaktan food grade yaitu surfaktan HLB rendah (span 80), sedang (span 20 atau span 40), dan tinggi (tween 80), dengan rasio surfaktan minyak 2, 3, 4 dan 5. VCO dan minyak kelapa sawit digunakan sebagai fase minyak, 10 μM bufer fosfat pH 7 sebagai fase aqueous. Mikroemulsi o/w terbentuk pada rasio surfaktan minyak 3 atau lebih untuk penggunaan VCO dan pada rasio surfaktan minyak yang lebih tinggi (yaitu 4 atau 5) untuk penggunaan minyak sawit sebagai fase minyak. Mikroemulsi dengan fase minyak VCO yang stabil terhadap sentrifugasi, pemanasan maupun penyimpanan suhu ruang adalah mikroemulsi dengan rasio surfaktan-minyak 4 atau 5, sedangkan penggunaan minyak sawit sebagai fase minyak menghasilkan mikroemulsi yang stabil pada rasio surfaktan-minyak 4. Mikroemulsi dengan rasio surfaktan-minyak 4 memperlihatkan stabilitas terbaik. Mikroemulsi tersebut memiliki distribusi ukuran partikel monomodal, rerata diameter partikel dan viskositas mencapai 21,7 ± 0,02nm dan 6,0 ± 0,10cp (VCO), 22,9 ± 0,15nm dan 6,2 ± 0,05cp (minyak sawit). Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9416 10.22146/agritech.9416 agriTECH; Vol 35, No 1 (2015); 27-34 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9416/6990 Copyright (c) 2017 Setyaningrum Ariviani, Sri Raharjo, Sri Anggrahini, Sri Naruki http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9417 2017-03-07T08:05:39Z agritech:ART

Komposisi Kimia Serta Aktivitas Antioksidan Ekstrak Hidrofilik Bekatul Beberapa Varietas Padi Hartati, Sri Marsono, Yustinus Suparmo, Suparmo Santoso, Umar Rice bran; hydrophilic extract; rice variety; phenol; DPPH The study was aimed to investigate chemical composition, dietary fiber content and the antioxidant activity of the hydrophilic extract of varieties of rice bran IR-64, Sintanur, Rajalele and Menthikwangi. Rice bran from each sample was analyzed proximate and fiber content. Hydrophilic extract was obtained by extracting each sample of bran with methanol solvent. Total phenolic content was tested by Folin Ciocalteu reagent and antioxidant activity of the extract was tested by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results showed that all the four samples had differences amount of their moisture, ash, protein and fat contents. Fat content varies from 16.80±0.05 % - 23.75±0.04 %db, which the highest level of fat content was possessed by Sintanur bran (23.75±0.04 %db) and IR-64 bran (16.80±0.05 %db) was the lowest level. The levels of soluble fiber from four varieties of rice bran were not significantly different, between 4.07 – 4.14 %db but there was a difference in the content of insoluble fiber, which had effect on the total of fiber content. The insoluble fiber content of the rice bran varieties of Menthikwangi, Rajalele, IR-64 and Sintanur were 27.64±0.46, 28.04±0,25, 29.15±0.26 dan 30.44±0.60 %db respectively. The content of total phenols and the highest antioxidant activity of the hydrophilic extract was owned by Menthikwangi ie. 2794.28±181.83 μg galic acid equivalen (GAE)/g bran for total phenol and 41,28±0,60 % for antioxidant activity. ABSTRAKPenelitian bertujuan untuk mengetahui komposisi kimia, kadar serat pangan serta aktivitas antioksidan ekstrak hidrofilik bekatul dari empat varietas padi yaitu IR-64, Sintanur, Rajalele dan Menthikwangi. Masing-masing sampel bekatul dianalisis proksimat dan kadar serat pangannya. Ekstrak hidrofilik diperoleh dengan cara mengekstrak masingmasing sampel bekatul dengan pelarut metanol. Ekstrak diuji kandungan total fenol dengan reagen Folin Ciocalteu dan aktivitas antioksidannya dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa keempat sampel memiliki kadar air, kadar abu, kadar protein dan kadar lemak yang bervariasi. Kadar lemak bervariasi dari 16,80±0,05 % - 23,75±0,04%db, dengan kadar tertinggi dimiliki bekatul varietas Sintanur (23,75±0,04 %db) dan terendah bekatul varietas IR-64 (16,80±0,05 %db). Kadar serat larut (soluble fiber, SF) bekatul dari keempat varietas padi tidak berbeda secara signifikan yaitu antara 4,07 - 4,14 %db namun terdapat perbedaan pada kandungan serat tak larut (insoluble fiber, IF) yang berpengaruh pada kadar serat total. Kandungan serat tak larut bekatul dari varietas Menthikwangi, Rajalele, IR-64 dan Sintanur berturut-turut adalah 27,64±0,46, 28,04±0,25, 29,15±0,26 dan 30,44±0,60 %db. Kandungan total fenol dan aktivitas antioksidan tertinggi dimiliki oleh ekstrak hidrofilik dari bekatul verietas Menthikwangi, masing-masing 2794,28±181,83 μg ekivalen asam galat (EAG)/g bekatul untuk total fenol dan aktivitas antioksidan menangkal (scavenging) radikal bebas (DPPH) sebesar 41,28±0,60 %. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9417 10.22146/agritech.9417 agriTECH; Vol 35, No 1 (2015); 35-42 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9417/6991 Copyright (c) 2017 Sri Hartati, Yustinus Marsono, Suparmo Suparmo, Umar Santoso http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9418 2017-03-07T08:06:09Z agritech:ART

Aktivitas Antimikroba Minyak Esensial Jahe Merah (Zingiber officinale var. Rubrum) dan Lengkuas Merah (Alpinia purpurata K. Schum) terhadap Bakteri Patogen dan Perusak Pangan Rialita, Tita Rahayu, Winiati Pudji Nuraida, Lilis Nurtama, Budi Antimicrobial; essential oil; red ginger; red galangal The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B. cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemical characteristics was carried outin accordance with ISO7355:1985. The chemical compositionwas analyzed using aGC-MS. The antimicrobial activity was determined by disc diffusion method and broth microdillution method was used for determine MIC and MBC values. Red ginger essential oil characteristic was brownish yellow, specific gravity 0.883, refractive index 1.480, optical rotation -8.45o, clear soluble (1:1) in 90 % alcohol, 2.06 acid number and 42.45 ester number. Redgalangal essential oil had a characteristic bright yellow color, specific gravity 0.895, refractive index 1.496, optical rotation -9.15o, clear soluble (1:1) in 90 % alcohol, 1.95 acid number and 140.15 ester number. The major component of red ginger essential oils were trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, sesquiphellandrene, and nerol; while the major component of red galangal essential oil were 1.8-cineole, chavicol, 9-desoxo-9-xi-hydroxy-3-pentaacetate-3,5,7,8,9,12-Ingol, -caryophyllene and -selinene. The essential oil of red ginger and red galangal hadmoderate antibacterial activity against pathogenic and food spoilage bacteria with the average inhibition zone 7.17-10.33 and 7.25-11.17mm. Red ginger essential oils could inhibit the growth of tested bacteria with MIC values of 2.65-3.97 mg/mL and MBC value of 3.10-5.29 mg/mL, while the red galangal essential oil could inhibit the growth of tested bacteria with MIC values of 1.79-4.03 mg mL and MBC values of 1.79-4.92 mg/mL. Based on the MIC and MBC values, all tested bacteriasensitivity to essential oils of red ginger and galangal red decline in a row B.cereus > E. coli > S. typhimurium> P. aeruginosa. Sensitivity of Gram positive and Gram negative bacteria to both essential oils demonstrate the potential of the oils to be used as a natural preservative in the food industry. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik fisika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC). Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9418 10.22146/agritech.9418 agriTECH; Vol 35, No 1 (2015); 43-52 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9418/6992 Copyright (c) 2017 Tita Rialita, Winiati Pudji Rahayu, Lilis Nuraida, Budi Nurtama http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9419 2017-03-07T08:06:40Z agritech:ART

Edible Coating Berbasis Pati Sagu dengan Penambahan Antimikroba Minyak Sereh pada Paprika: Preferensi Konsumen dan Mutu Vitamin C Widaningrum, Widaningrum Miskiyah, Miskiyah Winarti, Christina Red bell pepper; edible coating; consumer’s acceptability; vitamin C Bell pepper is one among fruit vegetables that had good market prospect both for local trade and export. Nevertheless,  the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life. One of among other technologies, surface coating (by edible coating) of bell pepper is potential to be applied. This technology might be added by natural antimicrobes to avoid microorganism attack during storage time, so its shelf life might be extended. The objective of this research was to evaluate consumer’s acceptability and vitamin C content on red bell pepper which were applied by edible coating based on sago starch and lemongrass oil that acting as natural antimicrobes. Treatment given for testing its sensory properties were: (a) concentration of lemongrass oil (0.2% and 0.4%) and (b) dipping time in edible coating formula; 3 and 5 minutes. Red bell pepper wasthen stored at cold room temperature (8 °C). As control treatment, the inspection was also applied on non-coated red bell pepper and coated red bell pepper without addition of lemongrass oil. Result showed that coating treatment did not affect consumer’s acceptability on aroma, texture, taste and overall acceptability. Coating treatment only affected consumer’s acceptability on color of red bell pepper. Panelists could accept coating treatment on red bell pepper with or without  addition of lemongrass oil as antimicrobes. Moreover, red bell pepper treated by 0.4% lemongrass oil storaged at 8°C  was still had high vitamin C content (1.5 mg/100 g) on 27 days storage.ABSTRAKPaprika merupakan salah satu jenis sayuran buah yang memiliki prospek pasar yang cerah dan terbuka lebar baik untuk pasar domestik maupun ekspor. Namun, paprika merupakan sayuran buah yang tidak awet dan mudah rusak (perishable commodity) sehingga paprika memerlukan penanganan pascapanen yang tepat agar dapat meningkatkan masa simpannya. Salah satu teknologi potensial untuk diterapkan pada paprika yaitu pelapisan permukaan paprika dengan bahan edible (dapat dimakan) dan ditambah dengan antimikroba alami untuk menghindari serangan mikroba. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi minyak sereh dan lama perendaman terhadap sifat kimia dan organoleptik (warna, aroma, tekstur dan rasa) paprika merah yang diberi perlakuan edible coating berbasis pati sagu dan antimikroba alami minyak sereh. Selain itu juga dianalisis perubahan mutu kimia vitamin C pada paprika merah selama penyimpanan. Perlakuan yang diberikan untuk pengujian karakteristik sensori yaitu (a) konsentrasi minyak sereh 0,2% dan 0,4% dan (b) lama pencelupan dalam formula edible coating yaitu 3 dan 5 menit. Paprika lalu disimpan pada suhu 8°C. Sebagai kontrol dilakukan juga pengamatan terhadap paprika yang tidak di coating dan yang di coating namun tanpa menambahkan minyak sereh. Hasil penelitian menunjukkan bahwa perlakuan coating tidak berpengaruh nyata pada penerimaan panelis terhadap atribut aroma, tekstur, rasa maupun penerimaan keseluruhan paprika. Perlakuan coating hanya berpengaruh nyata pada penerimaan panelis terhadap atribut warna paprika merah. Panelis dapat menerima perlakuan coating pada paprika, baik dengan atau tanpa penambahan antimikroba. Kandunganvitamin C pada paprika dengan perlakuan 0,4% minyak sereh pada suhu 8°C pada hari penyimpanan ke-27 masih tetap tinggi yaitu 1,5 mg/100g. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9419 10.22146/agritech.9419 agriTECH; Vol 35, No 1 (2015); 53-60 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9419/6993 Copyright (c) 2017 Widaningrum Widaningrum, Miskiyah Miskiyah, Christina Winarti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9420 2017-03-07T08:07:18Z agritech:ART

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Daging Terlapisi Pati Umbi Kimpul (Xanthosoma sagittifolium) yang Diinkorporasi Kalium Sorbat Warkoyo, Warkoyo Rahardjo, Budi Marseno, Djagal Wiseso Wahyu Karyadi, Joko Nugroho Active edible coating; microbial growth kinetics; potassium sorbate The rapidity of microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the number of microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate significantly affected the number of microbes, TVB-N, and texture. However, it did not significantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibition rate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while the meatballs without coating only lasted less than 1 day.ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara  TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584 dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9420 10.22146/agritech.9420 agriTECH; Vol 35, No 1 (2015); 61-68 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9420/6994 Copyright (c) 2017 Warkoyo Warkoyo, Budi Rahardjo, Djagal Wiseso Marseno, Joko Nugroho Wahyu Karyadi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9421 2017-03-07T08:08:06Z agritech:ART

Preparasi Katalis Abu Kulit Kerang untuk Transesterifikasi Minyak Nyamplung Menjadi Biodiesel Zuhra, Zuhra Husin, Husni Hasfita, Fikri Rinaldi, Wahyu Cockle shell; biodiesel; heterogeneouscatalyst; Calophyllum inophyllum L. oil; transesterification Biodiesel, as a potential substituted energy, has attracted a great attention in recent years, which can be produced from o3 renewable sources and provides complete combustion with less gaseous pollutant emission. Biodiesel is produced conventionally via transesterification of vegetable oils using homogeneous catalysts, e.g. KOH, NaOH, and HaSO4. The homogeneous catalytic process, however, provides some disadvantages, such as, a huge production of wastewater from washing process of catalyst residues and non-reusability of the catalysts. In order to circumvent most of the economical and environmental drawbacks of homogeneous process, heterogeneous catalysts, this can be easily separated from reaction mixture by filtration. These catalysts are less corrosive and more environment-friendly. The objective of this work was to develop the effectivity of using waste of cockle (Clinocardium nuttalli) shell as a heterogeneous base catalyst for the biodiesel production. The catalysts were prepared by simple calcination methods, at temperatures of 600, 700, 900 oC, and without calcination. Calcined catalysts were characterized by X-ray diffraction (XRD) and Scanning Electron Microscopy (SEM) technique. Transesterification process of Calophyllum inophyllum L.oil and o methanol were carried out under bath reactor over the cockle shellcatalysts to produce biodiesel. The XRD patterns depicted that CaCO3 was successfully converted into CaO. SEM recorded demonstrates that the particle catalyst become smaller after heating. The highest activity was found at calcined catalyst of 900 oC, with the yield of biodiesel reaching 87.4% during 3 hours. The solid catalyst from waste cockle shell was proven to be durable for the transesterification of edible oil.ABSTRAKBiodiesel, sebagai sumber energi potensial telah menarik perhatian dalam beberapa tahun terakhir, karena dapat diproduksi dari sumber terbaharukan dan menghasilkan polutan yang rendah. Secara konvensional, biodiesel diproduksi melalui transesterifikasi minyak nabati menggunakan katalis homogen, yaitu: KOH, NaOH, dan H2SO4. Proses katalitik homogen memiliki beberapa kekurangan, seperti: banyak mengeluarkan air buangan dari pencucian residu katalis dan tidak dapat digunakan kembali. Untuk mengatasi kekurangan penggunaan katalis homogen baik secara ekonomi maupun lingkungan ditempuh dengan mengembangkan katalis heterogen atau katalis padat, yang dapat dengan mudah dipisahkan dari campuran reaksi secara filtrasi. Katalis ini juga rendah korosi dan lebih ramah lingkungan. Tujuan dari penelitian ini adalah untuk mengetahui efektivitas penggunaan abu kulit kerang yang mengandung CaO (kalsium oksida) sebagai katalis heterogen terhadap rendemen biodiesel. Bahan baku untuk pembuatan biodiesel adalah minyak nyamplung. Katalis disiapkan dengan metode kalsinasi sederhana pada temperatur: 600, 700, 900 oC, dan tanpa kalsinasi. Setelah kalsinasi, katalis dikarakterisasi denganmetode X-ray Diffraction (XRD) dan Scanning Electron Microscopy (SEM). Reaksi transesterifikasi minyak nyamplung dengan metanol dilangsungkan di dalam reaktor berpengaduk menggunakan katalis padat dari kulit kerang. Dari pola XRD mengindikasikan bahwa CaCO3 terkonversi dari kulit kerang sempurna menjadi CaO ketika kulit kerang dikalsinasi pada suhu 900 oC. Hasil rekaman SEM diperoleh ukuran partikel katalis setelah dipijar menjadi kecil. Aktivitas katalis tertinggi diperoleh pada penggunaan abu kulit kerang yang dikalsinasi pada suhu 900 oC. Rendemenmetil ester tertinggi mencapai 87,4% setelah 3 jam reaksi. Katalis abu kulit kerang telah terbukti dapat digunakan untuk reaksi transesterifikasi minyak nabati menjadi biodiesel. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9421 10.22146/agritech.9421 agriTECH; Vol 35, No 1 (2015); 69-77 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9421/6995 Copyright (c) 2017 Zuhra Zuhra, Husni Husin, Fikri Hasfita, Wahyu Rinaldi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9422 2017-03-08T02:50:47Z agritech:ART

Analisis Pengaruh Kepuasan Kerja terhadap Kinerja Karyawan dengan Pendekatan Kansei Engineering Perusahaan XYZ Risqi, Riza Ovita Ushada, Mirwan Supartono, Wahyu Job satisfaction; worker performance; Kansei Engineering; Kansei value XYZ Company is an export-oriented industry which is important for them to focus on the competency of worker. Therefore, job satisfaction and workload are the important factors which influence the job performance based on the competency. This research highlighted a methodology to define the relationship between job satisfaction and performance using Kansei Engineering approach. Kansei Engineering approach is applicable to model the human sensibility factors using comparison between verbal and non-verbal parameters. The research objective is to determine the influence of job satisfaction and workload to worker performance. The workload factors were influenced by the workplace environment. Kansei words were acquired using the interview together with the video presentation as the source of worker image. A model of multiple regression analysis was developed as Kansei engineering model. The inputs were satisfaction and workload factors, while output is the worker performance. The research results indicated the correlation value of 77,5%, adjusted r square sebesar 44,1%. Research results indicated worker performance can be affected by job satisfaction and workload by 44.1%. The remained percentage of 55.9% was affected by others variable.ABSTRAKPerusahaan XYZ merupakan perusahaan yang berorientasi ekspor sehingga penting bagi perusahaan untuk dapat mempertahankan karyawan yang berkompeten dibidangnya. Salah satu cara yang dapat dilakukan perusahaan untuk mempertahankan karyawan adalah dengan menciptakan kepuasan kerja karyawan yang dapat mempengaruhi kinerja karyawan. Penelitian ini bertujuan untuk mengetahui besar pengaruh kepuasan kerja dan beban kerja terhadap kinerja karyawan Perusahaan XYZ. Beban kerja dipengaruhi oleh lingkungan kerja. Metode yang digunakan dalam penelitian adalah pendekatan Kansei Engineering. Kansei Engineering merupakan metode yang digunakan untuk mengolah nilai Kansei sebagai input menjadi atribut sistem kerja baru sebagai outputnya. Selain itu metode ini juga digunakan untuk mengetahui gap antara respon verbal dan non-verbal. Nilai Kansei diperoleh melalui wawancara yang disertai dengan pemutaran video sebagai sumber imajinasi karyawan. Hasil dari kuesioner kepuasan dan pengukuran beban kerja kemudian dianalisis menggunakan regresi berganda dengan hasil kuesioner kinerja. Input dari penelitian adalah faktor kepuasan kerja dan beban kerja, sedangkan output adalah kinerja karyawan. Hasil penelitian diperoleh nilai r square yaitu diketahui bahwa nilai korelasi model regresi linier berganda ini adalah sebesar 77,5%, sedangkan adjusted r square sebesar 44,1% menunjukkan bahwa kinerja karyawan variabel Y dapat dijelaskan oleh variabel X yang meliputi faktor fisiologis, keselamatan dan keamanan, sosial, penghargaan, aktualisasi diri, dan beban kerja sebesar 44,1%. Persentase sisanya sebesar 55,9% dijelaskan oleh variabel lainnya. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9422 10.22146/agritech.9422 agriTECH; Vol 35, No 1 (2015); 78-87 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9422/6996 Copyright (c) 2017 Riza Ovita Risqi, Mirwan Ushada, Wahyu Supartono http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9423 2017-03-07T08:08:53Z agritech:ART

Rancangan Model Performansi Risiko Rantai Pasok Agroindustri Susu dengan Menggunakan Pendekatan Logika Fuzzy Septiani, Winnie Djatna, Taufik Performance; risk; fuzzy; supply chain; dairy agroindustry The critical point of performance and risk supply chain in a dairy product agro-industries was found in the product’s perishable characteristics. Bacterial and antibiotic contaminations have been identified as the major risks. This risks arise from a series of activities strarting from farms, cooperatives and Milk Processing Industry that will affect the entire supply chain performance. This paper aimed to design performance and risk supply chain model for agroindustrial dairy product supply chain risks by using Fuzzy Associative Memories (FAMS) approach. The approach is used to translate a quantity that is expressed using the language (linguistic). The fuzzy logic system provides four basic elements, namely : (i) rule base; (ii) inference engine; (iii) fuzzification; (iv) defuzzification. There are three proposed components in the model, namely : (i) performance profile; (ii) risk profile and (iii) risk exposure, which were expressed in time, cost and quality. The initial stage began with the analysis of invetible exposure risk exposure, including analysis of environmental and configuration characteristics, as well as dairy agro-industries supply chain. The second stage was analysis of evitable exposure risk, while the third stage was to change, risk exposure into time, cost and quality performance units. The second stage generateds risk magnitude of risk as a function of probability and severity, the two value that were measured with Fuzzy Associative Memories (FAMS). The Model, therefore  showed the  impact of emerging risks damage to the agro-industry supply chain, which could be measured and be minimized in order to improve the robustnesss of the supply chain.ABSTRAKTitik kritis dari performansi dan risiko rantai pasok agroindustri susu terletak pada karakteristik produknya yang mudah rusak. Risiko tertinggi yang teridentifikasi pada rantai ini adalah risiko susu terkontaminasi bakteri dan antibiotik. Risiko ini muncul dari rangkaian aktivitas yang terjadi mulai dari peternakan, koperasi dan Industri Pengolahan Susu (IPS) yang akan mempengaruhi performasi rantai pasok keseluruhan. Paper ini bertujuan untuk merancang model performansi dan risiko rantai pasok agroindustri susu dengan menggunakan pendekatan Fuzzy Assosiated Memories (FAMs). Logika fuzzy digunakan untuk menerjemahkan suatu besaran yang diekspresikan menggunakan bahasa (linguistic). Secara umum dalam sistem logika fuzzy terdapat empat buah elemen dasar, yaitu: basis kaidah (rule base), mekanisme pengambilan keputusan (inference engine), proses fuzzifikasi (fuzzification) dan proses defuzzifikasi (defuzzification). Ada tiga komponen yang dipertimbangkan dalam rancangan model yaitu profil performansi, profil risiko dan eksposur risiko dalam ukuran waktu, biaya dan kualitas. Tahap pertama dimulai dengan menganalisis eksposur risiko yang tidak terhindarkan yang meliputi analisis karakteristik lingkungan dan konfigurasi serta karakteristik rantai pasok agroindustri susu. Tahap kedua adalah menganalisis eksposure risiko yang dapat dihindari. Tahap ketiga adalah mengubah eksposur risiko ke dalam ukuran performansi waktu, biaya dan kualitas. Pada tahap kedua dihasilkan magnitude risiko, yang merupakan fungsi dari nilai probabilitas dan severity yang dilakukan dengan menggunakan Fuzzy Assosiated Memories (FAMs).Dengan model ini diharapkan dampak kerusakan dari risiko yang muncul pada rantai pasok agroindustri susu dapat terukur dan dapat diminimasi sehingga dapat meningkatkan ketangguhan (robustnes) dari rantai pasok. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9423 10.22146/agritech.9423 agriTECH; Vol 35, No 1 (2015); 88-97 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9423/6997 Copyright (c) 2017 Winnie Septiani, Taufik Djatna http://creativecommons.org/licenses/by-sa/4.0

oai:jurnal.ugm.ac.id:article/9424 2016-09-20T01:58:08Z agritech:ART

oai:journal.ugm.ac.id:article/9425 2017-03-07T08:09:40Z agritech:ART

Sistem Pengendali Kemudi Traktor Otomatis Empat Roda pada Pengujian Lintasan Lurus Sutisna, Setya Permana Subrata, I Dewa Made Agus Setiawan, Radite Praeko Autonomous tractor; tracking control system; soil tillage This research is the development of autonomous tractor. Although research for automatic tractor have been carried out, but it is still developed to get more precision and optimal method. The purpose of this research is to develop a trajectory control system tractor to follow a straight-line when the working soil tillage. Model that was developed to be able calculate steering angle correction of the tractor position so that the tractor will run on a reference trajectory. Tractor position is determined from RTK DGPS. Tractor direction is calculated from two position of tractor. Control algorithm consists of the arrangement of commands to control the tractor move the reference trajectory. Simulations were performed to determine controlling algorithm ability  the tractor to follow reference trajectory. The algorithm ability is tested in real conditions on a straight- line path along 30 m with a speed of tractor 0.5 m/s in a field. The test results obtained in the field of performance accuracy rate is 97.13% control and average deviation with reference trajectory is 8.62 cm.ABSTRAKPenelitian ini merupakan penelitian pengembangan traktor otomatis. Meskipun penelitian mengenai traktor otomatis telah banyak dilakukan, namun pengembangan masih terus dilakukan untuk mendapatkan presisi yang lebih tinggi dan metode yang optimal. Tujuan penelitian ini adalah mengembangkan sistem pengendali kemudi traktor agar dapat mengikuti jalur kerja lintasan lurus ketika melakukan kegiatan pengolahan tanah. Model yang dikembangkan harus mampu menghitung sudut setir koreksi dari posisi traktor agar traktor mampu berjalan pada lintasan lurus yang telah ditentukan. Arah pergerakan traktor diketahui dari perbandingan dua posisi traktor yang diperoleh dari RTK DGPS. Algoritma pengendalian terdiri dari susunan perintah-perintah untuk mengendalikan traktor bergerak mengikuti lintasan acuan. Simulasi dilakukan untuk mengetahui kemampuan algoritma yang telah dibuat untuk mengendalikan traktor agar dapat berjalan mengikuti lintasan acuan. Kemampuan algoritma tersebut kemudian diuji dalam kondisi riil dilapangan pada lintasan lurus sepanjang 30 m dengan kecepatan traktor 0.5 m/s. Hasil pengujian di lapangan diperoleh tingkat akurasi kinerja kontrol sebesar 97.13% dan besar simpangan rata-rata terhadap lintasan acuan sebesar 8.62 cm. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9425 10.22146/agritech.9425 agriTECH; Vol 35, No 1 (2015); 106-113 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9425/6999 Copyright (c) 2017 Setya Permana Sutisna, I Dewa Made Subrata, Radite Praeko Agus Setiawan http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9426 2017-03-07T08:10:02Z agritech:ART

Kebutuhan Air, Efisiensi Penggunaan Air dan Ketahanan Kekeringan Kultivar Kedelai Suryanti, Sri Indradewa, Didik Sudira, Putu Widada, Jaka Water use; water use efficiency; drought tolerance; soybean cultivars Water use (WU) and water use efficiency (WUE) provides a simple methods of assessing whether yield is affected by water supply. Drought tolerance cultivars havestable yield under drought. The objective of this study was to asses water use, water use efficiency, and drought tolerance of soybean cultivars. The 18 × 4 factorial experiment was set in a completely randomized design with three replications during May to October 2012 at the Tridharma Research Station Faculty of Agriculture, Gadjah Mada University at altitute 110 m dpl. Eighteen soybean cultivars were assigned as the first factor and four level watering intervals i.e. 1days, 2 days, 4 days and 8 days until field capasity were assigned as the second factor. Data were recorded for water use at 15 days until 56 days after planting andwater use efficiency at 56 days after planting. Data for stress index andstress susceptibility index  were calculated at 84 days after planting. Results indicated that Grobogan and Galunggung were identified as drought tolerance cultivars with water use values ranged from  4.87 to 4.98 mm and water use efficiency value 5.16 gram/mm. Burangrang, Kaba, Argomulyo, Panderman, Baluran, Ijen,  Petek, Malabar were identified as medium drought tolerance cultivars with water use values ranged from 3.98 to 6.14 mm and water use efficiency values ranged from 3.69 to 5.51 gram/mm. Sibayak, Tanggamus, Anjasmoro, Wilis, Garut, Gepak, Sinabung, and Seulawah were identified as sensitive cultivars with water use values ranged from  5.37 to 5.95 mm and water use efficiency values ranged from 3.49 to 5.60 gram/mm.ABSTRAKKebutuhan air dan efisiensi penggunaan air merupakan cara sederhana untuk mengetahui apakah hasil tanaman dipengaruhi oleh pasokan air. Tanaman tahan kering mengalami penurunan hasil lebih rendah ketika terjadi cekaman kekeringan. Penelitian ini dilakukan untuk mengetahui kebutuhan air tanaman, efisiensi penggunaan air dan variasi ketahanan kultivar kedelai terhadap cekaman kekeringan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) faktorial 18 x 4 dengan tiga ulangan. Penelitian dilaksanakan pada bulan Mei sampai Oktober 2012 di Kebun Tridharma  Fakultas Pertanian Universitas Gadjah Mada dengan ketinggian tempat 110 m dpl. Faktor pertama adalah kultivar kedelai terdiri atas 18 kultivar dan faktor kedua adalah interval penyiraman terdiri atas 4 taraf yaitu penyiraman 1 hari, 2 hari, 4 hari dan 8 hari sekali sampai kapasitas lapangan. Pengamatan kebutuhan air dilakukan mulai umur 15 hari sampai 56 hari setelah tanam dan efisiensi penggunaan air dilakukan pada umur 56 hari setelah tanam. Perhitungan indeks cekaman dan indeks sensitivitas cekaman dilakukan pada umur 84 hari setelah tanam. Hasil penelitian menunjukkan bahwa kultivar Grobogan dan Galunggung tahan terhadap cekaman kekeringan dengan kebutuhan air antara  4,87 sampai 4,98 mm dan efisiensi penggunaan air 5,16gram/mm. Kultivar Burangrang, Kaba, Argomulyo, Panderman, Ijen, Baluran, Petek, dan Malabar merupakan kultivar yang agak tahan terhadap cekaman kekeringan dengan kebutuhan air antara 3,98 sampai 6,14 mm dan efisiensi penggunaan air antara  3,69 sampai  5,51 gram/mm. Kultivar Sibayak, Tanggamus, Anjasmoro, Wilis, Garut, Gepak Kuning, Sinabung, dan Seulawah merupakan kultivar yang tidak tahan terhadap cekaman kekeringan dengan kebutuhan air antara  5,37 sampai 5,95 mm dan efisiensi penggunaan air antara  3,49 sampai 5,60 gram/mm. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2017-01-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9426 10.22146/agritech.9426 agriTECH; Vol 35, No 1 (2015); 114-120 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9426/7000 Copyright (c) 2017 Sri Suryanti, Didik Indradewa, Putu Sudira, Jaka Widada http://creativecommons.org/licenses/by-sa/4.0

oai:jurnal.ugm.ac.id:article/9427 2016-09-20T01:33:02Z agritech:ART

oai:jurnal.ugm.ac.id:article/9428 2016-07-25T06:19:44Z agritech:ART

oai:journal.ugm.ac.id:article/9429 2017-03-08T01:21:10Z agritech:ART

Bioavailabilitas Fortifikan, Daya Cerna Protein, serta Kontribusi Gizi Biskuit yang Ditambah Tepung Ikan Gabus (Ophiocephalus striatus) dan Difortifikasi Seng dan Besi Kartika Sari, Dewi Anna Marliyanti, Sri Kustiyah, Lilik Khomsan, Ali Marcelino Gantohe, Tommy Bioavailability; biscuit of snakehead fish; protein digestability; fortification This research aimed to evaluate the bioavailability of fortificant, protein digestibility, and nutrition contribution of biscuits supplemented with snakehead fish flour and fortified with Zn and Fe. Randomized complete design was used in this research which consisted of two steps, namely: 1) Zn and Fe microencapsulation, 2) formulation of biscuit supplemented with fish flour 15% which fortified with Zn and Fe. Level of Zn and Fe per servingsize were to meet 25%, 50% and 100% of RDA. Based on ANOVA showed that there were no significantly difference on bioavailability of Zn and Fe on various fortification level (p>0.05). Biscuits fortified with Zn and Fe to meet 50% RDA per serving size had the highest bioavailability of 76.32% and 41.80%, respectively. This biscuits was chosen for further analysis namely physical and chemical characteristics and protein digestibility. Result of analysis showed that the chosen biscuits more crunchy than those the commercial biscuits. Each a hundred grams of biscuits contained moisture, ash, protein, fat, carbohydrate, energy, Fe and Zn of about 2.73 g, 2.80 g, 13.34 g, 24.53 g, 57.32 g , 503 kcal, 11.7 % and 8.83%, respectively and had protein digestibility of 78.45%. This biscuits was in range of quality standards for biscuits SNI 01-2973-1992. The contribution of the chosen biscuits on RDA of energy, protein, Fe and Zn were 19,48%; 20,51%; 74,44%; 54.44%, respectively.ABSTRAKPenelitian ini bertujuan untuk mempelajari bioavailabilitas fortifikan, daya cerna protein, dan kontribusi gizi biskuit ikan gabus yang ditambahkan tepung ikan gabus dan difortifikasi dengan Zn dan Fe. Rancangan percobaan yang digunakan adalah RAL. Penelitian terdiri atas dua tahap, yaitu pertama adalah melakukan mikroenkapsulasi mineral Zn dan Fe, kedua formulasi biskuit berbasis 15% tepung ikan gabus yang difortifikasi dengan mineral Zn dan Fe dengan taraf fortifikasi, yaitu sebesar 25%, 50%, dan 100% AKG per serving size. Terhadap biskuit yang dihasilkan dilakukan analisis bioavailabilitas Zn dan Fe. Hasil sidik ragam menunjukkan bahwa bioavailabilitas Zn dan Fe tidak berbeda nyata pada berbagai taraf fortifikasi (p>0.05). Biskuit hasil fortifikasi Zn dan Fe sebesar 50% AKG memiliki bioavailabilitas tertinggi, yaitu masing-masing 76,32% dan 41,80%. Formula biskuit ini dipilih untuk dianalisis lebih lanjut, yang meliputi analisis sifat fisik, kimia, dan daya cerna protein. Hasil analisis menunjukkan bahwa biskuit terpilih tersebut lebih renyah daripada biskuit komersial. Dalam 100 g biskuit tersebut terkandung air, abu, protein, lemak, dan karbohidrat berturut-turut sebesar 2,73 g; 2,08 g; 13,34 g; 24,53 g; 57,32 g; serta energi sebesar 503 kkal. Kadar Fe dan Zn biskuit terpilih tersebut adalah 11,7 mg dan 8,83 mg/100 g; dengan daya cerna protein sebesar 78,45%. Biskuit berbasis tepung ikan gabus 15% yang difortifikasi Zn dan Fe sebesar 50% AKG memenuhi standar kualitas biskuit SNI 01-2973-1992. Kontribusi biskuit terpilih terhadap AKG energi, protein, Fe dan Zn berturut-turut adalah 19,48%; 20,51%; 74,44%; 54.44%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9429 10.22146/agritech.9429 agriTECH; Vol 34, No 4 (2014); 359-364 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9429/7003 Copyright (c) 2015 Dewi Kartika Sari, Sri Anna Marliyanti, Lilik Kustiyah, Ali Khomsan, Tommy Marcelino Gantohe http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9430 2017-03-08T01:20:03Z agritech:ART

Pengaruh Penambahan Natrium Metabisulfit dan Suhu Pemasakan dengan Menggunakan Teknologi Vakum terhadap Kualitas Gula Merah Tebu Maya Maharani, Dewi Yulianingsih, Rini Rosalia Dewi, Shinta Sugiarto, Yusron Wahyu Indriani, Dina Sugar cane molasses; sodium metabisulphite; temperature; vacuum evaporator; brown sugar Brown sugar as sucrose is derived from evaporated sugar cane molasses. Evaporation is the foodstuffs’ process which is commonly used during the manufacture of sugar cane. This process evaporates the sugar cane molasses to produce concentrate. This research was aimed to assess the influence of sodium metabisulphite against physical and chemical properties of sugar cane using vacuum evaporator. In other hand, this reserach examined the influence of temperature on vacuum evaporator for chemical and physical properties of sugar cane. Sugar cooking was done at -700 mmHg below atmospheric pressure, with variations in heating temperature of 60, 70 and 80 C, and with the addition of sodium metabisulphite 0.1; 0.3 and 0.5 g/l sugar cane molasses. The larger addition of sodium metabisulphite in the processing of sugar cane, the higher ash content generated while the green and blue colors of red sugar cane were getting smaller. The higher cooking temperature, the lower the moisture content, ash content, color intensity of red, green and blue of sugar cane. The higher the cooking temperature, the higher the degree of hardness or texture, color preference level, the taste and texture of sugar cane. Based on statistical analysis, cooking temperature affects the moisture content, ash, and the reduction sugar of cane brown sugar. While the addition of sodium metabisulfite gives effects on ash, reduction sugar and the total dissoluble solids of sugar cane. Based on the parameters of chemical properties, physical, organoleptic tests and SNI requirements of sugar cane, the addition of sodium metabisulphite variation of 0.3 g/l and a heating temperature of 80o C in processing sugar cane into brown sugar have shown the most excellent quality. The value of each parameter based on the best treatments as follows: chemical and physical parameters with 8.97 % of water content, 8.29% of reduction sugar, 0.96 % of ash content, 0.50% of total dissoluble solid, 15.68 kg/cm2 of hardness value, while for organoleptic parameters for color 5.50, flavor 5.04 and texture 5.36.ABSTRAKGula merah sebagai sukrosa diperoleh dari nira tebu yang diuapkan. Penguapan merupakan proses pengolahan bahan pangan yang umumnya digunakan pada pembuatan gula merah tebu, dimana proses ini menguapkan sebagian besar nira untuk menghasilkan produk yang kental (konsentrat). Penelitian ini bertujuan untuk mengkaji pengaruh penambahan natrium metabisulfit terhadap sifat fisik dan kimia gula merah tebu yang dihasilkan dari penggunaan vacuum evaporator, dan mengkaji pengaruh suhu pemasakan pada vacuum evaporator terhadap sifat fisik dan kimia gula merah tebu. Pemasakan gula dilakukan pada tekanan -700 mmHg di bawah tekanan atmosfir, dengan variasi suhu pemasakan 60, 70 dan 80o C dan dengan penambahan natrium metabisulfit 0,1; 0,3 dan 0,5 g/l nira. Semakin besar penambahan natrium metabisulfit dalam pengolahan gula merah tebu, semakin tinggi kadar abu yang dihasilkan sedangkan intensitas warna hijau dan biru gula merah tebu semakin kecil. Semakin tinggi suhu pemasakan, semakin rendah kadar air, kadar abu, intensitas warna hijau dan biru gula merah tebu. Semakin tinggi suhu pemasakan, semakin tinggi tingkat kekerasan atau tekstur, tingkat kesukaan warna, rasa dan tekstur gula merah tebu. Berdasarkan analisis statistik, perlakuan suhu pemasakan berpengaruh terhadap kadar air, kadar abu dan gula reduksi gula merah tebu. Sedangkan perlakuan penambahan natrium metabisulfit berpengaruh terhadap kadar abu, gula reduksi dan total padatan tak terlarut pada gula merah tebu. Berdasarkan parameter sifat kimia, fisik, uji organoleptik dan persyaratan SNI gula merah tebu, penambahan natrium metabisulfit 0,3 g/l dan suhu pemasakan 80o C dalam pengolahan nira tebu menjadi gula merah menunjukkan kualitas yang paling baik. Nilai masing-masing parameternya dari perlakuan terbaik sebagai berikut: parameter kimia dan fisik dengankadar air 8,97%, gula reduksi 7,96 %, kadar abu 2,65%, total padatan tak larut 0,60 %, nilai kekerasan 15,68 kg/cm2, parameter organoleptik denganwarna 5,50, rasa 5,04 dan tekstur 5,36. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9430 10.22146/agritech.9430 agriTECH; Vol 34, No 4 (2014); 365-373 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9430/7004 Copyright (c) 2015 Dewi Maya Maharani, Rini Yulianingsih, Shinta Rosalia Dewi, Yusron Sugiarto, Dina Wahyu Indriani http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9431 2017-03-08T01:22:26Z agritech:ART

Stabilitas Antosianin Jantung Pisang Kepok (Musa paradisiaca L) terhadap Cahaya sebagai Pewarna Agar-Agar (Anthocyanin Stability of Banana Bract (Musa paradisiaca L) Toward Light for Jelly Colorant) Ninan Lestario, Lydia Catur Yoga, Matius Kristiarso Wibowo Ignatius Kristijanto, Augustinus Anthocyanin; banana bract; jelly; light intensity; color degradation rate The objectives of this study were to determine the solution that could extract highest anthocyanin from banana bract, to determine the concentration of banana bract extract in jelly which preferred best by panelists, to determine color degradation rate in jelly colored with banana bract against light on various light intensity, and to determine the maximum light intensity which could be accepted by the panelists based on the hedonic test. Anthocyanin of banana bract was extracted by tartaric acid, citric acid, and acetate acid. Anthocyanin content of banana bract was measured by pH differential method. For the hedonic test, jelly with concentration of banana bract 15%, 20%, 25%, 30%, 40% and 50%, were used with 20 panelists. Then jelly with 25% concentration of banana bract was used for determination of color degradation rate caused by light with the intensity of 780, 1,850, 2,214 dan 10,340 lux. The results showed that the best solution that extracted highest anthocyanin was tartaric acid, the concentration of banana bract extract in jelly that preferred best by panelists was 25%, the color degradation rate was increased along with the increasing of light intensity, with the k value 0.0042 – 0.0096 AU/hour. After 10 hours under light with intensity of 780-2,214 lux, the jelly colored with 25 % of banana bract extract was still could be accepted by panelists, whereas under light intensity of 10,340 lux could not be accepted by panelists.ABSTRAKTujuan dari penelitian ini adalah untuk menentukan larutan pengekstrak jantung pisang kepok yang menghasilkan antosianin tertinggi, menentukan konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis, menentukan laju degradasi warna agar-agar dengan pewarna jantung pisang kepok akibat penyinaran pada berbagai intensitas cahaya, dan menentukan intensitas cahaya maksimum yang masih dapat diterima oleh panelis berdasarkan uji hedonik setelah penyinaran. Antosianin jantung pisang kepok diekstraksi menggunakan pelarut asam tartarat, asam sitrat, dan asam asetat. Kadar antosianin diukur dengan metode perbedaan pH. Untuk uji hedonik digunakan agar-agar dengan kadar ekstrak jantung pisang kepok 15%, 20%, 25%, 30%, 40% dan 50 %. Uji stabilitas warna dilakukan terhadap agar-agar dengan pewarna jantung pisang kepok 25%, dan disinari selama 10 jam dengan intensitas cahaya 780, 1.850, 2.214, dan 10.340 lux. Hasil penelitian menunjukkan bahwa larutan pengekstrak yang menghasilkan antosianin tertinggi adalah asam tartarat. Konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis adalah 25 %. Laju degradasi warna agar-agar dengan pewarna jantung pisang kepok meningkat seiring dengan meningkatnya intensitas cahaya, dengan nilai k berkisar antara 0,0042 - 0,0096 AU/Jam. Agar-agar dengan pewarna jantung pisang kepok yang disinari dengan intensitas 780-2.214 lux selama 10 jam masih disukai panelis, sedangkan yang disinari dengan intensitas 10.340 sudah tidak disukai panelis. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9431 10.22146/agritech.9431 agriTECH; Vol 34, No 4 (2014); 374-381 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9431/7005 Copyright (c) 2015 Lydia Ninan Lestario, Matius Kristiarso Wibowo Catur Yoga, Augustinus Ignatius Kristijanto http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9432 2017-03-08T01:23:47Z agritech:ART

Pengaruh Pemberian “Kombucha” Teh Rosella terhadap Profil Darah Mencit (Mus musculus L) Dwi Hidayanti, Mukhani Astuti, Sussi Erna Kustyawati, Maria “Kombucha”; rosella; fermented tea; blood profile; mice “Kombucha” rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter “Kombucha” (Acetobacter xylinum and several kind of yeast). The objective of the experiment was to determine the effect of “Kombucha” rosella tea on the blood profile of mice (Mus musculus L). The experiment compiled in a completely randomized design with 4 treatments dose “Kombucha” rosella tea was 0,73 ml/20 g BB mice (distilled water) (K), 0,36 ml/20 g BB (P1), 0,55 ml/20 g BB (P2), and 0,73 ml/20 g BB (P3) Each treatment consisted of 6 replicates with given orally for 30 days. “Kombucha” rosella tea was made from 5 g rosella petals with sugar concentration of 250g in1000 ml of water, inoculated with a culture of “Kombucha” and fermentation time 6 days. The results showed that the administration of “Kombucha” rosella tea on the third dose resulted in the number of erythrocytes, leukocytes and hemoglobin levels in the range of normal mice. No visible difference in grain differentiation of white blood (monocytes, lymphocytes, and neutrophils) mice due to treatment “Kombucha” rosella tea on the third dose of the control. Seen a trend increase in the number of erythrocytes and hemoglobin, as well as a decrease in the number of leukocytes mice due to treatment “Kombucha” rosella tea on the third dose compared to controls.ABSTRAK“Kombucha” teh rosella merupakan produk minuman fungsional hasil fermentasi larutan teh dari kelopak bunga rosella dan gula menggunakan starter mikroba “Kombucha” (Acetobacter xylinum dan beberapa jenis khamir). Tujuan penelitian adalah untuk mengetahui pengaruh pemberian ”Kombucha” teh rosella terhadap profil darah mencit (Mus musculus L). Penelitian disusun dalam Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dosis ”Kombucha” teh rosella yaitu 0,73 ml/20g BB mencit (aquadest) (K), 0,36 ml/20 g BB (P1), 0,55 ml/20 g BB (P2), dan 0,73 ml/20 g BB (P3). Setiap perlakuan terdiri dari 6 ulangan dengan lama perlakuan 30 hari secara oral.“Kombucha” teh rosella dibuat dari 5 g kelopak rosella dengan konsentrasi gula sebanyak 250 g dalam 1000 ml air, diinokulasi dengan kultur ”Kombucha” induk dan lama fermentasi 6 hari. Hasil penelitian menunjukkan bahwa pemberian “Kombucha” teh rosella pada ketiga dosis menghasilkan jumlah eritrosit, leukosit dan kadar hemoglobin mencit pada kisaran normal. Tidak terlihat perbedaan diferensiasi butir darah putih (monosit, limfosit, dan neutrofil) mencit akibat perlakuan “Kombucha” teh rosella pada ketiga dosis dengan kontrol. Terlihat adanya kecenderungan peningkatan jumlah eritrosit dan hemoglobin, serta penurunan jumlah leukosit mencit akibat perlakuan “Kombucha” teh rosella pada ketiga dosis dibanding kontrol. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9432 10.22146/agritech.9432 agriTECH; Vol 34, No 4 (2014); 382-389 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9432/7006 Copyright (c) 2015 Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9433 2017-03-08T01:25:34Z agritech:ART

Sifat Fisik-Kimia dan Organoleptik Bawang Goreng Palu pada Berbagai Frekuensi Pemakaian Minyak Goreng Alam, Nur Rostiati, Rostiati Muhardi, Muhardi Fried onion; physical-chemical and organoleptic properties; frequency of utilization cooking oil The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicated three times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions were obtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap taraf diulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh  pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9433 10.22146/agritech.9433 agriTECH; Vol 34, No 4 (2014); 390-398 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9433/7007 Copyright (c) 2015 Nur Alam, Rostiati Rostiati, Muhardi Muhardi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9434 2017-03-08T01:26:42Z agritech:ART

Pengaruh Perbedaan Warna Pigmen Beras Organik terhadap Aktivitas Antioksidan Sri Widyawati, Paini Maya Suteja, Anita Putut Suseno, Thomas Indarto Monica, Pricilia Saputrajaya, William Liguori, Christian Pigment; organic rice; antioxidant activity Organic Rices, such as Jasmine variety white organic rice, Saodah variety red organic rice, and Java variety black organic rice, are many cultivated by farmer in Indonesia, especially Sleman area, DI Yogyakarta. The potency of three varieties of organic rice as antioxidant source hasn’t been studied. Therefore this research was done to know the effect of pigment color difference in three varieties of organic rice on antioxidant activity, especially 1,1-diphenyl-2- pycrylhydrazyl (DPPH) radical scavenging activity and ion reducing power. The results showed that Saodah variety red organic rice had the highest antioxidant potency because it had the highest total phenol and total flavonoid, 37.93 mg GAE/g sample dry base and 0.85 mg CE/g sample dry base, respectively. However Saodah variety red organic rice had total anthocyanin lower than that of Java variety black organic rice, 0.0025 mg/g sample dry base and 0.024 mg/g sample dry base, respectively. Anthocyanin compounds identified in three varieties of organic rice were cyanidine-3-glucoside at 32 minute time retention and peonidine -3-glucoside at 37 minute time retention. 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging activity and ion reducing power of Saodah variety red organic rice were the highest, 0.90 mg equivalent vitamin E/g sample dry base and 278.28 mg equivalent vitamin E/g sample dry base, respectively. ABSTRAKBeras organik, meliputi beras putih varietas Jasmine, merah varietas Saodah, dan hitam varietas Jawa, banyak dibudidayakan oleh masyarakat di Indonesia, terutama daerah Sleman, D.I. Yogyakarta. Potensi ketiga jenis beras tersebut sebagai sumber antioksidan belum banyak dikaji. Oleh karena itu penelitian ini dilakukan untuk mengetahui pengaruh perbedaan pigmen pada ketiga jenis beras organik tersebut terhadap aktivitas antioksidan, khususnya kemampuan menangkap radikal bebas 2,2-difenil-1-pikrilhidrasil (DPPH) dan mereduksi ion besi. Hasil menunjukkan bahwa beras organik merah varietas Saodah paling berpotensi sebagai sumber antioksidan. Hal ini ditunjukkan dengan total fenol dan total flavonoid beras merah tertinggi dibandingkan kedua beras yang lain, masing-masing sebesar 37,93 mg GAE/g sampel db dan 0,85 mg CE/g sampel db. Meskipun beras organik merah mempunyai total antosianin (0,0025 mg/g sampel db) lebih rendah dari beras organik hitam (0,024 mg/g sampel db). Jenis senyawa antosianin yang terdeteksi pada ketiga jenis organik ini adalah sianidin-3-glukosida yang terdeteksi pada waktu retensi 32 menit dan peonidin-3-glukosida dengan waktu retensi 37 menit. Kemampuan menangkap radikal bebas DPPH dan kemampuan mereduksi ion besi beras organik merah tertinggi, masing-masing sebesar 0,90 mg ekuivalen vit E/g sampel db dan278,28 mg ekuivalen vit E/g sampel db. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9434 10.22146/agritech.9434 agriTECH; Vol 34, No 4 (2014); 399-406 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9434/7008 Copyright (c) 2015 Paini Sri Widyawati, Anita Maya Suteja, Thomas Indarto Putut Suseno, Pricilia Monica, William Saputrajaya, Christian Liguori http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9435 2017-03-08T01:28:51Z agritech:ART

Distribusi Plumbum, Cadmium pada Biji Kedelai, dan Deprotonasi Gugus Fungsional Karboksil Asam Sitrat dalam Khelasi Priyadi, Sapto Darmadji, Purnama Santoso, Umar Hastuti, Pudji Soybean; plumbum; cadmium and deprotonation A study on the distribution of plumbum, cadmium on soybeans and deprotonation of carboxyl functional groups of citric acid in the chelation process. This study was deprotonation phase of carboxyl functional groups of citric acid as chelating agent, that was review chemically activity (protons number) functional group of citric acid was caused of chelation environment pH changes. Research factors were 1) ratios of citric acid with water, consists of three levels i.e. 0,1:1; 0,2:1 and 0,3:1 second factors was chelation environment pH, consists of three levels i.e. 5; 7.5 and 10. The results showed that, the plumbum (Pb) accumulation in seed coat tissue average value 0,37 ± 0,03 ppm, whereas Pb  on cotyledon tissue average value 0,39 ± 0,07 ppm. Cadmium (Cd) accumulation in seed coat tissue average value  was 0,02 ± 0,004 ppm while the Cd on cotyledon tissue average value 0,02 ± 0,003 ppm. The highest deprotonation of functional groups citric acid as chelating agent 9,43cmol+kg was reached on chelation condition citric acid ratios with water 0,3:1 on chelation environment pH 10 (A3B3–1). The study result non significant difference with citric acid ratios with water 0,2:1 and 0,1:1 on chelation environment pH 10.ABSTRAKTelah dilakukan penelitian tentang distribusi plumbum, cadmium pada biji kedelai dan deprotonasi gugus fungsional karboksil asam sitrat dalam proses khelasi. Penelitian ini merupakan tahapan deprotonasi gugus fungsional karboksil asam sitrat, yaitu tinjauan secara kimiawi keaktifan (jumlah proton) gugus fungsional asam sitrat akibat perubahan pH lingkungan khelasi. Faktor penelitian meliputi  ratio asam sitrat terhadap air yang terdiri dari tiga taraf 0,1:1, 0,2:1 dan 0,3:1 dengan pH lingkungan khelasi yang terdiri dari tiga taraf 5; 7,5 dan 10. Hasil penelitian menunjukkan bahwa, akumulasi plumbum (Pb) pada jaringan kulit biji kedelai rerata 0,37 ± 0,03 ppm, sedangkan Pb pada jaringan kotiledon rerata 0,39 ± 0,07 ppm. Akumulasi cadmium (Cd) pada jaringan kulit biji kedelai rerata 0,02 ± 0,004 ppm sedangkan Cd pada jaringan kotiledon rerata 0,02 ± 0,004 ppm. Deprotonasi gugus fungsional chelating agent asam sitrat tertinggi 9,43 cmol + kg –1 dicapai pada kondisi khelasi dengan ratio asam sitrat terhadap air 0,3:1 pada lingkungan khelasi pH 10 (A). Keadaan tersebut tidak berbeda nyata dengan perlakuan ratio asam sitrat 0,2:1 dan 0,1:1 pada lingkungan khelasi pH 10. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9435 10.22146/agritech.9435 agriTECH; Vol 34, No 4 (2014); 407-414 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9435/7009 Copyright (c) 2015 Sapto Priyadi, Purnama Darmadji, Umar Santoso, Pudji Hastuti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9436 2017-03-08T01:31:12Z agritech:ART

Akseptabilitas dan Sifat Daging Itik Afkir yang Dilakukan Curing Menggunakan Ekstrak Kurkumin Kunyit untuk Menghambat Oksidasi Lemak selama Penyimpanan Candra Dewi, Sri Hartati Astuti, Niken Rejected- ducks meat; curcumin; antioxidant; acceptability and quality of the meat Rejected-duck meat was obtained from old laying duck that unproductive aged 24-26 months. The purpose of this study was to determine the oxidation potential of curcumin extract and its potential in curing rejects the acceptability of duck meat and meat properties during frozen storage. The material used was 36 female rejected-duck the age range 24-26 months. The experimental design used was completely randomized design with 3x4 factorial variation. This factor of 0.0 %; 0.1 % ; 0.2 % and 0.3 % curcumin extract and the curing time 5, 10 and 20 minutes. The parameters examined included the acceptability of duck meat cured was determined by the method of Hedonic Test, moisture content , fat content, fatty acids and peroxide value of frozen storage for 8 weeks. The results showed that duck meatwas acceptable salvage most of duck meat with curing using 0.3 % turmeric extract with a curing time for 10 minutes. The addition of curcumin turmeric extract the meat of rejected-ducks could inhibit fatty acid peroxidation approximately 39.55 m.eq in frozen storage for five weeks. Water content and fat showed no real difference. However, free fatty acids increased significantly up to 5 weeks. Peroxide value increased until the fifth week of 39.55 %, and then decreased. From this study it can be concluded that the best use extract acceptability of curcumin 0.3 % with long curing 10 minutes, the frozen storagefor8weeks.ABSTRAKDaging itik afkir diperoleh dari itik petelur yang sudah tidak produktif yang berumur 24-26 bulan. Tujuan penelitian ini adalah untuk mengetahui potensi oksidasi dari ekstrak kurkumin dan potensinya dalam curing daging itik afkir terhadap akseptabilitas dan sifat daging selama penyimpanan beku.Materi yang digunakan 36 ekor itik betina afkir dengan kisaran umur 24-26 bulan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial 3x4 dengan faktor variasi ekstrak kurkumin 0,0%; 0,1%; 0,2% dan 0,3% dan lama curing 5, 10 dan 20 menit. Parameter yang diteliti meliputi akseptabilitas daging itik curing ditentukan dengan metode Hedonic Test, kadar air, kadar lemak, asam lemak dan angka peroksida penyimpanan beku selama 8 minggu. Hasil penelitian menunjukkan bahwa daging itik afkir yang paling akseptabel adalah daging itik dengan curing menggunakan 0,3% ekstrak kunyit dengan lama curing selama 10 menit. Penambahan ekstrak kurkumin kunyit pada daging itik afkir mampu menghambat peroksidasi asam lemak sekitar 39,55% pada penyimpanan beku selama lima minggu. Kadar air dan lemak menunjukkan perbedaan yang tidak nyata. Namun asam lemak bebas mengalami kenaikan yang signifikan sampai minggu ke 5. Angka peroksida meningkat sampai minggu kelima sebesar 39,55 m.eq, kemudian menurun. Dari penelitian ini dapat disimpulkan bahwa akseptabilitas terbaik menggunakan ekstrak kurkumin 0,3% dengan lama curing 10 menit, pada penyimpanan beku selama 8 minggu. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9436 10.22146/agritech.9436 agriTECH; Vol 34, No 4 (2014); 415-421 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9436/7010 Copyright (c) 2015 Sri Hartati Candra Dewi, Niken Astuti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9437 2017-03-08T01:33:28Z agritech:ART

Studi Pembuatan Teh Daun Tanaman Kakao (Theobroma cacao L) sebagai Minuman Penyegar Supriyanto, Supriyanto Darmadji, Purnama Susanti, Iik Cocoa leaves; wilting; leaf age; leaf tea cocoa; polyphenols In the cultivation of cocoa plant, leaf trimming is done at any given time interval. Leaves pruned are not used optimally and are normally wasted during frequent pruning, whereas cocoa leaves contain polyphenols and has antioxidant activity equivalent and similar to green tea, even greater than in green tea. This study was aimed to assess the possibility of utilization of cocoa trees pruned leaves as a tea for a refreshing beverage that is processed in accordance with the principles of green tea processing. Young cocoa leaves that is the apex plus 3 leaves below it, and the old leaves that is 5 th leaf to the 8 th leaf, are withered at a temperature of 90-100 oC RH <70% for 5, 10 and 15 minutes. The leaves wilt then milled/rolled at ambient temperature, dried at 90-100 oC for 4 hours to dry cocoa leaves until  the moisture content reaches of 3-5%. Observation and analysis were done, including the moisture content, color, total polyphenol content, and  antioxidant activity on powdered cocoa leaf tea and sensory test on a refreshing beverage. The results showed that refreshing beverages from cocoa leaf tea boiled water can be accepted by the panelists, and panelists most preferred the refreshing beverage made from young cocoa leaves withered for 10 minutes. The beverage  is very brown color, slightly smelling leaves, slightly bitter and slightly astringent. Powdered cocoa leaf tea contain a total polyphenols between 0.42 to 0.74 mg/100 g, have antioxidant activity between 20.31 to 36.86%, not much different from the antioxidant activity of green tea commercial, amounting to 16% even slightly larger.ABSTRAKPada budidaya tanaman kakao perlu dilakukan pemangkasan daun pada setiap waktu tertentu. Daun hasil pangkasan belum dimanfaatkan secara optimal, padahal daun kakao mengandung polifenol dan mempunyai aktivitas antioksidan setara dan serupa dengan teh hijau, bahkan lebih besar dari pada teh hijau. Penelitian ini bertujuan untuk mengkaji kemungkinan pemanfaatan daun tanaman kakao hasil pangkasan sebagai teh untuk minuman penyegar yang dipersiapkan seperti pada pengolahan teh hijau. Daun kakao muda yaitu pucuk ditambah 3 daun dibawahnya (1-4) dan daun tua yaitu daun nomer 5 dan 3 daun dibawahnya dilayukan pada suhu 90-100 C RH <70% selama 5, 10 dan 15 menit. Daun layu kemudian digiling/digulung pada suhu ruang, dikeringkan pada suhu 90-100 oC selama 4 jam hingga dihasilkan daun kakao kering berkadar air 3-5%. Dilakukan pengamatan dan analisis meliputi kadar air, warna, kadar total polifenol, aktivitas antioksidan dan uji sensoris pada air rebusan teh daun kakao sebagai minuman penyegar. Hasil penelitian menunjukkan bahwa minuman penyegar hasil rebusan teh daun kakao dapat diterima oleh panelis, dan  yang paling disukai adalah air rebusan teh yang dibuat dari daun kakao muda dilayukan 10 menit. Air rebusan tersebut  warnanya sangat coklat, sedikit berbau daun, agak pahit dan sedikit sepat. Bubuk teh daun kakao mengandung total polifenol antara 0,42-0,74 mg/100 g, mempunyai aktivitas antioksidan antara 20,31 – 36,86%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9437 10.22146/agritech.9437 agriTECH; Vol 34, No 4 (2014); 422-429 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9437/7011 Copyright (c) 2015 Supriyanto Supriyanto, Purnama Darmadji, Iik Susanti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9438 2017-03-08T01:37:05Z agritech:ART

Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus Widowati, Tri Wardani Hamzah, Basuni Wijaya, Agus Pambayun, Rindit Lactobacillus sp; tempoyak; antagonism; Staphylococcus aureus Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours.  ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9438 10.22146/agritech.9438 agriTECH; Vol 34, No 4 (2014); 430-438 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9438/7012 Copyright (c) 2015 Tri Wardani Widowati, Basuni Hamzah, Agus Wijaya, Rindit Pambayun http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9439 2017-03-08T01:41:32Z agritech:ART

Pengaruh Perendaman Biji Kakao Kering dan Bahan Alat Sangrai terhadap Sifat Fisik dan Profil Senyawa Volatil Kakao Sangrai serta Sifat Sensoris Cokelat Batang yang Dihasilkan Lada, Yulius Gae Supriyanto, Supriyanto Darmadji, Purnama Soaking; materials of roaster instrument; roasted cocoa beans; volatile compounds profile; chocolate bar This research aimed at evaluating the effect of dry cocoa bean soaking and roasting using various type of materials  roaster instrument on the physical properties and profile of volatile compounds of roasted beans as well as sensorial attributes of chocolate bar resulted. Dry beans were soaked into water for 2 h to reduce acidity. Roasting was carried out using several instruments that were made from aluminum, iron and clay to obtain bean moisture content of 2 – 3.5%. Texture, color, and volatile compounds profile of roasted beans as well as sensorial attributes of chocolate bar were studied. Results showed that roasting cooking period (50 minutes) using clay roasting instrument was faster and had highest rate of temperature increase, followed by iron (70 minutes) and aluminum (90 minutes). Dry beans soaking significantly affected beans color (L* and λE value), chocolate bar attributes particularly aroma, acid taste and bitterness, however the instrument material differences had no significant effect on those parameters. The texture of cocoa beans roasted using a roaster of aluminum was the hardest, but it was not affected by the soaking treatment. Roasting of the cocoa beans using a roaster of aluminum, iron and clay produced different profiles on volatile compounds. A roaster of clay produced groups of compounds with the total area of SPME-GC-MS chromatogram was smaller than the roaster of aluminum and iron. The produced chocolate bars through the soaking treatment and roasting using a roaster of clay was preferred by the panelists.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perendaman biji kakao kering dan penyangraian menggunakan berbagai jenis bahan alat sangrai terhadap sifat fisik dan profil senyawa volatil kakao sangrai serta sifat sensoris cokelat batang yang dihasilkan. Biji kakao kering direndam menggunakan air selama 2 jam untuk mengurangi keasaman, kemudian disangrai menggunakan berbagai jenis bahan alat sangrai (alumunium, besi dan tanah liat) hingga kadar air biji kakao sangrai mencapai 2 – 3,5%. Biji kakao kering diamati dan dianalisis sifat fisik dan profil senyawa volatil biji kakao sangrai serta sifat sensoris cokelat batang. Hasil penelitian menunjukkan bahwa penggunaan alat sangrai dari tanah liat lebih cepat dalam mematangkan biji kakao kering menjadi biji sangrai (50 menit) dengan laju peningkatan suhu yang cepat dan tinggi, selanjutnya diikuti dengan alat sangrai yang terbuat dari besi (70 menit) dan alumunium (90 menit). Perlakuan perendaman biji kakao kering berpengaruh nyata terhadap warna biji sangrai (nilai L* dan λE) dan sifat sensoris cokelat batang yang dihasilkan terutama aroma cokelat, rasa asam dan pahit, sedangkan perlakuan bahan alat sangrai tidak berpengaruh nyata. Tekstur biji kakao dari hasil penyangraian menggunakan alat sangrai dari alumunium adalah paling keras, tetapi tidak dipengaruhi oleh perlakuan perendaman. Penyangraian biji kakao menggunakan alat sangrai dari alumunium, besi dan tanah liat menghasilkan profil senyawa volatil yang berbeda. Dari kromatogram SPME-GC-MS diketahui bahwa alat sangrai dari tanah liat menghasilkan kelompok senyawa dan total luas area yang lebih kecil dibandingkan dengan alat sangrai dari alumunium dan besi. Cokelat batang yang dihasilkan melalui perendaman dan disangrai menggunakan alat sangrai dari tanah liat adalah yang paling disukai oleh panelis. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9439 10.22146/agritech.9439 agriTECH; Vol 34, No 4 (2014); 439-447 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9439/7013 Copyright (c) 2015 Yulius Gae Lada, Supriyanto Supriyanto, Purnama Darmadji http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9440 2017-03-08T01:43:27Z agritech:ART

Kajian Teknis-Ekonomis Alat Pengering Pati Sagu Model Cross Flow Vibro Fluidized Bed Jading, Abadi Payung, Paulus Reniana, Reniana Cross flow; vibro fluidized bed dryer; biomass stoves; sago starch; financial analysis The purpose of this research was to evaluate performance of vibro cross flow fluidized bed dryer using biomass fuel for drying sago starch. The phase of research were evaluation of dryer heated by a biomass stove using coconut shell as a fuel and observation of the drying temperature, moisture content, drying time, energy analysis, and drying effiviency, as well as calculation of its economic analysis. The dryer has dimension of 200x50x1500 cm for length, width, hight, respectively, and working capacity of 35kg/process. The results showed that biomass fuel consumption for drying sago starch for 7 hours was 12740,00 MJ (70 kg/process) and electricity consumption for blower and vibrator was 37,80 MJ. Furthermore, the dryer reduced moisture content of sago starch from 42% (wb) to 12% (wb) with temperature in the vibrator chamber of 40-60 oC and relative humidity of 50%, as well as ambient temperature of 30 3C and drying efficiency of 46,02%. Economic analysis showed that the dryer had NPV of Rp. 16.002.858, BCR of 1,53, IRR of 35%, and PBP of 3,51 years.ABSTRAKTujuan penelitian ini adalah melakukan pengujian terhadap alat pengering pati berbasis sagu model cross flow vibrofluidized bed bertenaga biomassa. Tahapan penelitian meliputi pengujian alat pengering menggunakan tungku biomassa berbahan bakar tempurung kelapa dengan melakukan pengamatan suhu selama pengeringan, penurunan kadar air, waktu pengeringan, kebutuhan energi, efisiensi pengering, dan analisis finansial. Konstruksi alat pengering pati sagu model vibro fluidized bed bertenaga biomassa berukuran panjang, lebar dan tinggi masing-masing (200x50x1500) cm, serta memiliki daya tampung atau kapasitas maksimum pati sagu basah 35 kg/proses. Hasil pengujian menunjukkan bahwa alat pengering ini mampu mengeringkan pati sagu selama 7 jam, dengan konsumsi bahan bakar tempurung kelapa sebanyak 70 kg/proses (1274MJ), kebutuhan daya listrik untuk tenaga blower dan vibrator(37,80 MJ), serta mampu menurunkan kadar air pati sagu dari 42%bb menjadi 12%bb dengan suhu dalam ruang vibrator adalah 40-60 oC, RH 50%, suhu lingkungan 30C dan efisiensi pemanasan (pengeringan) 46,02%.Hasil analisis finansial menunjukan bahwa investasi alat pengering vibro fluidized bedsangat layak dilaksanakan berdasarkan kriteria NPV = Rp. 16.002.858, BCR= 1,53, IRR= 35%, dan PBP tertutupi setelah 3,51 tahun. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9440 10.22146/agritech.9440 agriTECH; Vol 34, No 4 (2014); 448-455 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9440/7014 Copyright (c) 2015 Abadi Jading, Paulus Payung, Reniana Reniana http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9441 2017-03-08T01:46:48Z agritech:ART

Rancang Bangun Fermentor Yogurt dengan Sistem Kontrol Logika Fuzzy Menggunakan Mikrokontroler ATMega32 Al Riza, Dimas Firmanda Damayanti, Retno Hendrawan, Yusuf Fermentation; yogurt; cow milk; fuzzy; temperature control Yogurt is milk fermented product that becomes popular recently. In yogurt processing, fermenter is the main device. Lactobacillus sp. and Streptococcus sp. are two probiotic bacteria species that are common to be used in yogurt fermentation process. Both bacteria grow well in a specific range of temperature between 40-45 C, so temperature control in fermenter operational becomes one of the important things to ensure speed and quality of fermentation process. Fermentation process is a process with high degree of uncertainty and categorized as non-linear time invariant system. Thus, classical control system method is difficult to be implemented. To overcome this issue, intelligent control system can be implemented to yogurt’s fermenter temperature control. One of intelligent control system method that can be implemented is fuzzy logic-based control system. In this study, fuzzy control system has been designed and implemented for fermenter temperature control. Control system algorithm is integrated in ATMega16 (for On-Off logic control) and ATMega32 (for Fuzzy Logic control) microcontrollers. Experimental results of fermenter control system shows that temperature profile of fermenter with fuzzy logic control system is more stable by settling time around an hour and 15 minutes and error average of -0.36 oC. Fermentation process for 16 hours with fuzzy logic controller produce yogurt with pH value of 3.66, total number of Lactobacillus sp. is 4.85 x 10 cfu/mL and Streptococcus sp. is 1.34 x 106 cfu/mL.ABSTRAKYogurt merupakan produk olahan susu terfermentasi yang akhir-akhir ini mulai banyak disukai oleh masyarakat. Pada pengolahan susu menjadi yogurt, fermentor digunakan sebagai alat utama. Lactobacillus sp. dan Streptococcus sp. merupakan dua spesies bakteri yang biasa digunakan dalam proses fermentasi yogurt. Kedua jenis bakteri ini tumbuh dengan baik pada suhu yang spesifik yaitu antara 40–45 C, sehingga pengendalian suhu pada operasi fermentor merupakan hal yang penting agar proses fermentasi dapat berjalan secara cepat dan baik. Proses fermentasi merupakan proses yang memiliki tingkat ketidakpastian yang tinggi dan merupakan sistem non-linear time variant, sehingga desain sistem kontrol klasik akan sulit untuk diterapkan. Untuk mengatasi hal ini sistem kontrol cerdas dapat untuk diimplementasikan pada pengendalian suhu fermentor yogurt. Salah satu dari metode sistem kontrol cerdas yang dapat digunakan adalah sistem kontrol dengan logika fuzzy. Pada penelitian ini telah dilakukan rancang bangun sistem pengendalian suhu berbasis algoritma fuzzy pada fermentor yogurt. Algoritma sistem kendali diintegrasikan dalam mikrokontroler ATMega16 (untuk logika ON-OFF) dan ATMega32 (untuk logika fuzzy). Hasil uji sistem pengendalian suhu fermentor menunjukkan bahwa dengan menggunakan algoritma fuzzy sistem pengendalian lebih stabil dengan settling time selama 1 jam 20 menit dan rata-rata error sebesar -0,36 oC. Proses fermentasi selama 16 jam menggunakan fermentor dengan kontroler fuzzy menghasilkan yogurt dengan pH sebesar 3,66, jumlah mikroba Lactobacillus sp. sebanyak 4,85 x 108cfu/mL, dan Streptococcus sp. sebanyak 1,34 x 10 6 cfu/mL. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9441 10.22146/agritech.9441 agriTECH; Vol 34, No 4 (2014); 456-432 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9441/7015 Copyright (c) 2015 Dimas Firmanda Al Riza, Retno Damayanti, Yusuf Hendrawan http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9442 2017-03-08T01:50:52Z agritech:ART

Rencana Tata Ruang Wilayah (RTRW) Berdasarkan Daya Dukung Lingkungan Berbasis Kemampuan Lahan Wirosoedarmo, Ruslan Widiatmono, Jhohanes Bambang Rahadi Widyoseno, Yoni Environmental supportability; land capability; spatial analysis; geographic information system (SIG); and RTRW of Ponorogo District Many environmental damages and disasters represent environmental problem because the supportability of life environment is exceeded. This excess is occurred because environmental supportability is weakened. The problem of human in using the space in the environment is that how to make the environment and its ecosystem to support the living in sustainable manner to produce reliable welfare. One effort to balance the use of natural resource and living environment is through spatial management to preserve the life environment function. The supportability of life environment is the most important consideration in the space order, especially the arrangement of regional space order plan (RTRW – Rencana Tata Ruang Wilayah) or the evaluation of space utilization. An approach used to determine the supportability of environment is through spatial data approach. The development of geographic information system (SIG – Sistem Informasi Geografi) brings a new hope for the optimization of environmental-based development, the provision of spatial information about the characteristic of a region, and the ability of SIG in manufacturing the spatial view for detail land opening and closing. The objective of this research is to evaluate the existing land compatibility and RTRW for period 2011-2031 at Ponorogo District based on the land capability and to provide recommendations about space order which aligns with environmental supportability. Research method is spatial analysis. This analysis produces map overlay as the visualization of result of land capability clarification. Result of research indicates that the use of existing land at Ponorogo District is already compatible to the direction of spatial use. However, some lands are not complying with this direction. The land use at Ponorogo District should obey the direction to preserve the land capability and the environmental supportability.ABSTRAKBerbagai bentuk kerusakan  dan bencana lingkungan seringkali merupakan permasalahan lingkungan yang timbul akibat daya dukung lingkungan hidup telah terlampaui. Terlampauinya daya dukung lingkungan umumnya timbul melampaui kemampuan lingkungan yang mendukungnya. Salah satu bentuk upaya menyeimbangkan pemanfaatan sumberdaya alam dan lingkungan hidup adalah melalui proses penataan ruang yang berbasis tercapainya kelestarian fungsi lingkungan hidup. Daya dukung lingkungan hidup seharusnya menjadi salah satu pertimbangan terpenting dalam penataan ruang, baik dalam penyusunan Rencana Tata Ruang Wilayah (RTRW) maupun dalam evaluasi pemanfaatan ruang. Salah satu pendekatan yang dapat digunakan untuk menentukan daya dukung lingkungan adalah melalui pendekatan berbasis data spasial. Melalui perkembangan sistem informasi geografi (SIG) memberikan harapan baru untuk mengoptimalkan upaya pembangunan berbasis lingkungan, selain untuk memberikan informasi spasial akan karakteristik suatu wilayah, SIG juga dapat memberikan gambaran spasial akan peruntukan dan penutupan lahan secara rinci. Tujuan dari penelitian ini adalah untuk mengevaluasi kesesuaian lahan (existing) maupun RTRW 20112031 Kabupaten Ponorogo terhadap kesesuaian penggunaan lahan berdasarkan kemampuan lahannya serta memberikan rekomendasi penataan ruang yang selaras dengan daya dukung lingkungan. Penelitian ini menggunakan Metode analisa spasial. Analisa spasial dari hasil overlay peta sebagai visualisasi hasil pengklasifikasian kemampuan lahan. Dari hasil penelitian diperoleh bahwa penggunaan lahan (existing) Kabupaten Ponorogo sudah sesuai dengan arahan pemanfaatannya ruangnya, namun masih ada juga yang belum sesuai dengan arahan pemanfaatannya. Pemanfaatan lahan di Kabupaten Ponorogo harusnya disesuaikan dengan arahan penggunaan lahannya agar dapat sesuai dengankemampuan lahan dan daya lingkungan. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9442 10.22146/agritech.9442 agriTECH; Vol 34, No 4 (2014); 463-472 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9442/7016 Copyright (c) 2015 Ruslan Wirosoedarmo, Jhohanes Bambang Rahadi Widiatmono, Yoni Widyoseno http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9443 2017-03-08T01:49:59Z agritech:ART

Penentuan Parameter Desain Roda Besi Bersirip melalui Pengukuran Tahanan Penetrasi Tanah di Sawah Rizaldi, Taufik Hermawan, Wawan Mandang, Tineke Pertiwi, Setyo Lug wheels; force reaction; penetrometer; parameter design The objective of this study was to predict the design parameters of lugged wheel that fit through the soil penetration resistance measurement directly in paddy fields. Location of the study was on paddy fields in the village Situ Gede Bogor, West Java. Penetrometer with a plate size of 5 cm x 20 cm is used to press the soil to a depth of 20 cm with inclination press angle of 90o, 75o, 60o, 45o and 30o. Data were analyzed by linear regression method to obtain the relationship between the pressure force and depth presseure for each different inclination of pressure angle. By using the equation of force generated by active lug wheels were touching the soil and the resulting linear regression equation to predict the lugged wheel design for two-wheeled tractor (Yanmar TF85 MLY-in). Tractor assumed to be operating at 15 cm sinkage so that the selected design is a design in which the resulting reaction force able to resist the load supplied by the tractor and implement and used the most minimum construction materials. The results of the calculations recommended number of lugs 12, 45o angle of lugs, width of lugs 10 cm, length of lugs 35 cm, outer diameter wheels 84 cm is the lugged wheel design optimum.ABSTRAKTujuan penelitian ini adalah untuk memprediksi parameter desain roda besi bersirip yang sesuai melalui pengukuran tahanan penetrasi tanah secara langsung di lahan sawah. Lokasi penelitian berada pada lahan sawah di Desa Situ Gede Bogor, Jawa Barat. Penetrometer dengan ukuran plat 5 cm x 20 cm digunakan untuk menekan tanah sampai kedalaman 20 cm dengan kemiringan sudut tekan 90o, 75o, 60o, 45odan 30. Data dianalisis dengan metode regresi linier untuk memperoleh hubungan antara gaya penekanan dan kedalaman penekanan untuk tiap sudut penekanan yang berbeda. Dengan menggunakan persamaan gaya yang dihasilkan oleh sirip aktif roda yang menyentuh tanah dan persamaan regresi linier yang dihasilkan maka dapat diprediksi desain roda besi bersirip untuk traktor roda dua (yanmar TF85 MLY-di). Traktor diasumsikan beroperasi pada sinkage 15 cm sehingga desain yang dipilih adalah desain di mana gaya reaksi yang dihasilkan mampu mengatasi beban yang diberikan oleh traktor dan implemen serta penggunaan bahan konstruksi yang paling minimum. Hasil perhitungan merekomendasikan jumlah sirip 12, sudut sirip 45o, lebar sirip 10 cm, panjang sirip 35 cm, diameter luar roda 84 cm adalah desain roda besi bersirip yang optimum. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2015-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9443 10.22146/agritech.9443 agriTECH; Vol 34, No 4 (2014); 473-480 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9443/7017 Copyright (c) 2015 Taufik Rizaldi, Wawan Hermawan, Tineke Mandang, Setyo Pertiwi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9444 2017-03-08T03:26:55Z agritech:ART

Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (syzygium Cumini) Lestario, Lydia Ninan Suparmo, Suparmo Raharjo, Sri Tranggono, Tranggono Java palm fruit (Syzygium cumini); anthocyanin; polyphenol; antioxidant activity Research on antioxidant activity, anthocyanin, and polyphenol contents of Java plum (Syzygium cumini) from several stages of maturity was carried out with three aims: to prove that the fruit contain anthocyanins; to compare antioxidant activity from three stages of fruit maturity; and to examine the possible correlation between maturation and antioxidant activity, anthocyanin and polyphenol contents. The fruit pulp was separated from the seed, frozen dried, and kept in freezer. The freezer dried fruit was extracted (macerated) with methanol-HCl 1% for overnight at 4ºC, and filtered with Whatman no 1 to obtain fruit extract. Anthocyanin-betacyanin testing was used to indicate that the fruit contain anthocyanin. Antioxidant activity test was conducted with ferri-thiocyanate method in linoleic acid emulsion system. Anthocyanin contents was determined with pH differential method, while its polyphenol with spectrophotometric method with Folin-CIocalteu reagent. The result showed that the fruit contained anthocyanin, ranging from 1,68 mg/g at young stage (green) to 29,39 mg/g at overripe stage (black), and showed that antioxidant activity was influenced by fruit maturity. With regard to fruit maturoty, the antioxidant activity of purple, red, adn green fruit were 64,75%, 62,42%, and 29,86% respectively; whereas that of BHT was 79,45%. It was noted that there were significant correlation between the level of anthocyanins, poluphenols, and the degrees of maturity. As the fruit maturity increased, the anthocyanin increased, but the polyphenol decreased. The fruit contained considerable amount of anthocyanins and had antioxidant activity that was influenced by stages of maturity. It was indicated that the more mature the fruit the higher anthocyanins and the lower polyphenols concentrations. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9444 10.22146/agritech.9444 agriTECH; Vol 25, No 4 (2005) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9444/7018 Copyright (c) 2014 Lydia Ninan Lestario, Suparmo Suparmo, Sri Raharjo, Tranggono Tranggono http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9445 2017-03-08T03:26:55Z agritech:ART

Efek Antifotoksidatif Ekstrak Andaliman (zanthoxylum Acanthopodium Dc.) terhadap Asam Linoleat Suryanto, Edi Raharjo, Sri Sastrohamidjojo, Harjono Tranggono, Tranggono Photooxidation; antiphooxidative; andaliman fruit; erythrosine Andaliman fruit is a seasoning commonly used in traditional food preparation in North Sumatera. It is also well known as a folk medicine source to cure several kind of illness. The objectives of this study were to determine effect of andaliman extract in photooxidation reaction in model systems. Andaliman was extracted sequentially with hexane, acetone and ethanol. The photooxidation reaction system was consisted of linoleic acid (0,03 M) in methanol containing 100 ppm erythrosine as a sensitizer and the reaction mixture was exposed under 4000 lux fluorescent light for up to 5 hours. Ethanol extract (EHSAE) was found to have the highest anti-photooxidative effect, followed by those of acetone extract (ESHA) and hexane extract (EH), respectively. Linoleic acid treated will ESHAE at 500 ppm concentration and 500 ppm ±-tocopherol showed lower peroxide value compare to the control samples at 5 hours light exposure in room temperature. However, ESHAE showed any difference in it anti-photooxidative effect than that of ±-tocopherol as a positive control (p<0.05). The study on the extracting solvent effects indicated than the antiphotooxidative components in the fruit andaliman posses stong polar property and easily extracted with polar solvent. The addition of ethanol extract (ESHAE) showed less blanching ability of erythrosine, followed by acetone extract (ESHA) and hexane extract (HE). These result suggest that the ethanolic extract of andaliman contains components having antiphotooxidative activity. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9445 10.22146/agritech.9445 agriTECH; Vol 25, No 4 (2005) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9445/7019 Copyright (c) 2014 Edi Suryanto, Sri Raharjo, Harjono Sastrohamidjojo, Tranggono Tranggono http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9446 2017-03-08T03:26:55Z agritech:ART

Oksidasi Protein Daging Merah dan Putih pada Ikan Tongkol Putih (Thunus Sp) oleh Sistim Katalis Logam CUSO./Ho. N. Apituley, Daniel A. Noor, Zuheid Darmadji, Purnama Suparmo, Suparmo Protein oxidation; red and white meat; metal-catalyzed oxidation system properties of foodstuff including fish muscles, hence protein oxidation will provide significant effect the integrity of the foodstuff (fish muscles). The aims of this study were to examine the effect of metal–catalyzed oxidation concentration CuSO4 / H202 on the formation of carbOnyl protein, loss of protein solubility and protein denaturation in red and white meat of White Tuna (Thunus sp). The result indicated that the formation of carbonyl protein offish protein was influenced by types of meat and metal-catalyzed oxidation concentration CuSO4/H202. 1,02. The higher the concentration Cu504/ H20 ? the higher increased the carbonyl protein product in both white and red meat. Formation of carbonyl protein was also increased with the storage time. However, the increase of carbonyl protein of red meat is higher compare with the white meat. Counter post the existence of hidroxyl radical produced from metal-catalyzed oxidation apparently leads to the modification of secondary and tertiary structure of the protein, in turn affect to the protein solubility and protein denaturation. The percentage of loss of protein solubility in red and white meat were 28.74 – 45.31 % and 23.13 – 34.50 % respectively. While the percentage of the protein denaturation of red and white meat were 38.88 % and 32.00 % respectively. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9446 10.22146/agritech.9446 agriTECH; Vol 25, No 4 (2005) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9446/7020 Copyright (c) 2014 Daniel A. N. Apituley, Zuheid Noor, Purnama Darmadji, Suparmo Suparmo http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9447 2017-03-08T03:26:55Z agritech:ART

Karakteristik Trypsin Inhibitor dan Penjajagan Sebagai Komponen Makanan Fungsional Penderita Diabetes (IIDM) Kanetro, Bayu Noor, Zuheid Sutardi, Sutardi Indrati, Retno Trypsin in inhibitors, insulin-independent diabetic mellitus, pancreatic secretion, cholecystokinin, β-cells, pancreatic hypertrophy Trypsin inhibitors (TI) are substances which, when added to a mixture of a trypsin and a subtrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2-2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Brix-type (BBI) and the Kunitz-type inhibitors (KTI). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological properties, these inhibitors hold considerable promise in clinical applications in their field of medicine. At least one inhibitor in soybeans, the BM, has been shown to have clear anticarcinogenic activity in both in vitro and in vivo carcinogenic Trypsin inhbitors (TI) are substances which, when added to a mixture of a trypsin and a substrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2 –2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Birk-type (BBI) and the Kunitz-type inhibitors (K7'I). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological assay systems. increasing need and awareness for functional food has motivated food scientists and industries to search functional food components and ingredients for certain target group, including functional food for diabetes. Soy TI may enhance the production of more trypsin and probably insulin as well. The dietary 77evokes pancreatic enzyme secretion by forming inactive trypsinT1 complex. As the level of trypsin goes below a threshold level, the pancreas is induced to produce more enzymes. The mediating agent between the enzymes and the pancreas is cholecystokinin (CCK), which is released from the jejunul endocrine cells when the level of trypsin in the intestine becomes depleted. CCK is intestinal hormone which stimulate insulin secretion. Ti regenerated 13-cells which indicate the beneficial effect of TI on the insulin production of the pancreas. These novel findings provide evidence to support the potential utility of TI in the treatment of type 2 diabetes (11DM/ Insulin-Independent Diabetic Mellitus). However, TI are also known as anti nutrient substances and to cause pancreatic hypertrophy. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9447 10.22146/agritech.9447 agriTECH; Vol 25, No 4 (2005) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9447/7021 Copyright (c) 2014 Bayu Kanetro, Zuheid Noor, Sutardi Sutardi, Retno Indrati http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9448 2017-03-08T03:26:55Z agritech:ART

Evaluasi Sensoris Odor Bubuk Merica Hitam (Pipernigrum L) selama Penyimpanan dengan Olfaktometer Statik Utami, Indyah Sulistya Tranggono, Tranggono Hastuti, Pudji Sensory evaluation; odor; static olfact The purpose of the study was to enhance objectivity of sensory evaluation by static olfactometry of black pepper powder odor. Five trained assessors evaluate periodically the odor of black pepper powder stored at 50°C during 30 days by test tube and static olfactometry.. Individual repeatability of assessors was higher by static olfactometry than by the test tube. The group perfomed better in discriminating odor character changes using static olfactometry than test tube. They were able to detect an unfamiliar odor but unable to describe it as indicated by the low reproducibility. It follows that static olfactometry can be use as a tool to discriminate black pepper powder character odor changes. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9448 10.22146/agritech.9448 agriTECH; Vol 25, No 4 (2005) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9448/7022 Copyright (c) 2014 Indyah Sulistya Utami, Tranggono Tranggono, Pudji Hastuti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9449 2017-03-08T03:26:55Z agritech:ART

Perancangan Pengolahan Sampah Kota Berwawasan Lingkungan Berbasis Teknologi Asap Cair Darmadji, Purnama Sampah kota merupakan problem regional di daerah tingkat satu maupun tingkat dua yang sangat genius dikarenakan jumlahnya per hari yang sangat besar dan potensiya sebagai pencemar lingkungan yang cukup be rat. Jumlah sampah perhari pada tahun 1981, 1986, 1989 dan 2004 berturut-turut sebesar 700, 1.100, 1.500 dan 3484 M3 per hari. Adapun sampah tersebut berasal dari rumah tangga sebesar 73%, hotel 14, pasar 5% dan 8% berasal dari pusat perbelanjaan, stasion, terminal, rumah sakit, rumah makan, kantor dan lain sebagainya. Penanganan sampah kota sampai saat ini dengan cara komposisasi, serta pembakaran atau incenerator. Kedua cara tersebut sangat berpotensi menghasilkan limbah bau, pencemaran air tanah serta pencemaran udara, sehingga teknologi ini tidak ramah lingkungan. Teknologi asap cair merupakan teknologi pirolisa atau pembakaran tidak sempurna terhadap biomasa sampah mengandung selulosa, hemiselulosa serta lignin yang dalam proses pirolisa akan dikonversi menjadi asap Cain yang komposisinya terdiri dari asam, fenol dan karbonil serta bahan sisa berupa arang dan tan Asap catr dapat dimanfaatkan lebih lanjut sebagai minyak bakar pengganti bahan bakar minyak yang tak terbarukan, Arang dapat juga digunakan sebagai bahan bakar dan arang aktif serta tar dapat digunakan untuk pengawet kayu dan bahan baku lem untuk industri playwood. Industri pengolahan sampah dengan teknologi ini secara keseluruhan akan menghasilkan minyak bakar untuk pembangkit listrik arang dan arang aktif untuk industri pemurnian minyak makan dan air, pengawet kayu ramah lingkungan sebagai pengganti pengawet akayu kimia yang banyak mengandung arsen. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9449 10.22146/agritech.9449 agriTECH; Vol 25, No 4 (2005) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9449/7023 Copyright (c) 2014 Purnama Darmadji http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9450 2017-03-08T03:26:55Z agritech:ART

Optimization of The Boiling and Soaking Times of Tempeh With The Use Of Fuzzy Logic Method Wijaya, Arief Suryantohadi, Atris Optimization; boiling time; soaking time; tempeh fungi; fuzzy logic; fuzzy inference Boiling and soaking times of tempeh production processes are two factors influencing the quality of soybean fermentation of tempeh fungi (Rhizopus ologosporus sp.). An optimal production processes period would help reducing production costs and improve the quality of tempeh fungi. This study aimed at designing and applying fuzzy logic technique in optimizing boiling and soaking times to produce the top amount of tempeh product. Combination of boiling and soaking times of tempeh were used for composing fuzzy inference and fuzzy rule-based system. Soaking times were measured within interval 10 hours up to 40 hours. Boiling times were measured within interval 10 minutes to 60 minutes. The latter stage was used to compose fuzzy inference system. Using 24 fuzzy rules implemented in the system, the result was used to find the optimum boiling and soaking process timeduring tempeh production. Comparison with actual data was made by means of quadratic regression analysis (SEE=14) and found that fuzzy logic (SEE=2) was more accurate resulting in a lower error prediction value in finding the most optimum solution of the processes time. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9450 10.22146/agritech.9450 agriTECH; Vol 25, No 4 (2005) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9450/7024 Copyright (c) 2014 Arief Wijaya, Atris Suryantohadi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9451 2017-03-08T01:52:27Z agritech:ART

Penggunaan Ekstrak Rumput Laut Padina sp. untuk Peningkatan Daya Simpan Filet Nila Merah yang Disimpan pada Suhu Dingin Husni, Amir Ustadi, Ustadi Hakim, Andi Fillet; red nile; shelf life; Padina sp. The aim of the research was to determine effect of Padina sp. extract on shelf life of red nile fi llet during storage at low temperature. Red nile fi llet was soaked up into Padina sp. extract solution at various concentration of 0; 0.5%; 1%; 1.5%; and 2% for 30 minutes, then was stored in chilling room for 10 days. The observation was carried out every 2 days. The parameters observed were pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), and organoleptic still be tests. The results showed that the different concentration of Padina sp. extract yielded the signifi cant effect (P<0,05) on pH, TPC, TVB-N and organoleptic of the red nile fi llet. The treatment of Padina sp. extract on red nile fi llet can still be consumed up to 8 days of storage based on TPC, TVB, and organoleptic namely odor and texture. The treatment 1% of Padina sp. extract was the best treatment in maintaining shelf life of red nile fi llet stored at low temperature.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan ekstrak Padina sp. terhadap daya simpan fi let nila merah selama penyimpanan pada suhu dingin. Filet nila merah direndam selama 30 menit dalam larutan ekstrak Padina sp. dengan konsentrasi: kontrol; 0,5%; 1%; 1,5%; dan 2%, kemudian disimpan pada chilling room selama 10 hari dengan selang waktu pengamatan setiap 2 hari. Parameter yang diamati meliputi: pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), dan organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak Padina sp. yang berbeda memberikan pengaruh nyata (P<0,05) terhadap nilai pH, kandungan bakteri total, kandungan TVB-N, dan nilai organoleptik keseluruhan fi let nila merah selama 10 hari penyimpanan pada suhu dingin. Filet nila merah yang diberi ekstrak Padina sp. masih layak dikonsumsi sampai hari ke-8. Penggunaan ekstrak Padina sp. 1% merupakan perlakuan terbaik dalam mempertahankan kesegaran fi let nila merah yang disimpan pada suhu dingin. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9451 10.22146/agritech.9451 agriTECH; Vol 34, No 3 (2014); 239-246 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9451/7025 Copyright (c) 2014 Amir Husni, Ustadi Ustadi, Andi Hakim http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9452 2017-03-08T01:53:18Z agritech:ART

Optimasi Fermentasi Bagas Tebu oleh Zymomonas mobilis CP4 (NRRL B-14023) untuk Produksi Bioetanol Ernes, Atmiral Ratnawati, Lia Wardani, Agustin Krisna Kusnadi, Joni Bioethanol; sugarcane bagasse; Zymomonas mobilis CP4; fermentation optimization Second generation bioethanol can be produced from fermentation of natural renewable materials, such as agricultural crops, as well as from industrial and domestic waste. The present study was aimed to optimize the fermentation process (inoculum concentration, urea concentration, and fermentation time) for ethanol production from sugarcane bagasse by Zymomonas mobilis CP4 using response surface methodology (RSM) central composite experimental design (CCD). The RSM model predicted the optimum value of ethanol content was 1.257% (v/v) at inoculum concentration 15% (v/v), urea concentration 0.3% (w/v), and fermentation time 45 h. Based on the experiment, the ethanol concentration was 1.213% (v/v), which was in close agreement with the predicted value. Ethanol yield of this experiment was 0.479 with fermentation effi ciency of 93.9%. The results presented here proved a signifi cant contribution of Z. mobilis CP4 to the production of bioethanol from sugarcane bagasse.ABSTRAKBioetanol generasi kedua dapat diproduksi dari fermentasi bahan terbarukan, seperti produk hasil pertanian, dan limbah atau hasil samping pengolahan industri dan rumah tangga. Tujuan penelitian ini adalah optimasi parameter fermentasi yang meliputi konsentrasi inokulum, konsentrasi urea, dan lama fermentasi untuk produksi etanol dari bagas tebu oleh Zymomonas mobilis CP4 dengan menggunakan response surface methodology (RSM) central composite experimental design (CCD). Kondisi respon yang optimal berdasarkan prediksi model diperoleh pada konsentrasi inokulum 15% (v/v), konsentrasi urea 0,3% (b/v), dan lama fermentasi 45 jam, dengan prediksi respon kadar etanol sebesar 1,257% (v/v). Berdasarkan hasil penelitian, kadar etanol optimal diperoleh sebesar 1,213% (v/v), yang menunjukkan hasil yang tidak berbeda jauh dengan prediksi model. Yield etanol yang diperoleh sebesar 0,479 dengan efi siensi fermentasi 93,9%. Hasil penelitian ini membuktikan bahwa strain bakteri Zymomonas mobilis CP4 memiliki potensi yang cukup menjanjikan sebagai mikroba penghasil etanol. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9452 10.22146/agritech.9452 agriTECH; Vol 34, No 3 (2014); 247-256 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9452/7026 Copyright (c) 2014 Atmiral Ernes, Lia Ratnawati, Agustin Krisna Wardani, Joni Kusnadi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9453 2017-03-08T01:54:11Z agritech:ART

Formulasi Minuman Sinbiotik dengan Penambahan Puree Pisang Ambon (Musa paradisiaca var sapientum) dan Inulin Menggunakan Inokulum Lactobacillus casei Desnilasari, Dewi Lestari, Ni Putu Ayu Pisang ambon; synbiotic beverage; L. casei Synbiotic was a combination of prebiotics and probiotics. One of the agricultural commodities that contains prebiotics was “Pisang Ambon”. Pisang Ambon and inulin as prebiotics and Lactobacillus casei as a probiotics can produce synbiotic beverages. To obtain synbiotic beverages, it needs a drink formulation that utilizes Pisang Ambon and use inoculum L. casei as a stater and adding inulin to obtain preferred synbiotic beverages. The objective of this research was to discover the most preferred formulation synbiotic beverages from puree of Pisang Ambon. This research was divided into three steps, the fi rst step was the optimization of the use puree of Pisang Ambon and skim milk in synbiotic beverages using organoleptic test, the second was the addition of inulin as a prebiotic optimization at the best formulations of synbiotic beverages that obtained in the fi rst step through sensory test and organoleptic test by doing hedonic rating test, and the third step was the analysis of the quality of the best synbiotic beverages in the second stage using parameters of chemical and microbiological quality. The result showed that ratio for skim milk: banana puree were 1:1 with 2% inulin addition was the most preferable synbiotic beverage. Synbiotic beverages contains moisture 84.46%, ash 0.75%, 2.79% protein, 0.2% fat, 11.8% carbohydrate, number of LAB 3.6 x 10 9 cfu/ml, Coliform below the threshold and negative contamination of Salmonella.ABSTRAKSinbiotik merupakan kombinasi antara prebiotik dan probiotik. Salah satu komoditas hasil pertanian yang mengandung prebiotik adalah pisang ambon. Penggunaan pisang ambon dan inulin sebagai prebiotik serta L. casei sebagai probiotik dapat menghasilkan produk minuman sinbiotik. Untuk diperoleh minuman sinbiotik, diperlukan suatu formulasi minuman yang memanfaatkan pisang ambon menggunakan inoculum L. casei sebagai staternya dan penambahan inulin agar diperoleh minuman sinbiotik yang disukai. Penelitian ini bertujuan untuk menemukan formulasi minuman sinbiotik dari puree pisang ambon yang paling disukai. Penelitian ini terbagi menjadi tiga tahap, yang pertama adalah optimasi penggunaan puree pisang ambon dan susu skim dalam minuman sinbiotik menggunakan uji organoleptik, yang kedua adalah optimasi penambahan inulin sebagai prebiotik pada formulasi minuman sinbiotik terbaik yang diperoleh pada tahap pertama melalui uji sensorik serta uji organoleptik dengan melakukan uji rating hedonik, dan tahap ketiga adalah analisis mutu minuman sinbiotik terpilih pada tahap kedua dengan parameter mutu kimia dan mikrobiologi. Minuman sinbiotik terpilih adalah formulasi perbandingan puree pisang dan susu skim 1:1 dengan penambahan inulin 2%. Hasil analisis mutu minuman sinbiotik dengan kadar air 84,46%, abu 0,75%, protein 2,79%, lemak 0,2%, karbohidrat 11,8%, total BAL 3,6 x 10 9 cfu/ml, cemaran Coliform dibawah ambang batas yang ditetapkan dan Salmonella negatif. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9453 10.22146/agritech.9453 agriTECH; Vol 34, No 3 (2014); 257-265 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9453/7027 Copyright (c) 2014 Dewi Desnilasari, Ni Putu Ayu Lestari http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9454 2017-03-08T01:55:01Z agritech:ART

Kajian HACCP (Hazard Analysis and Critical Control Point) Pengolahan Jambu Biji di Pilot Plant Sari Buah UPT. B2PTTG – LIPI Subang Surahman, Diki Nanang Ekafitri, Riyanti Juice; guava; HACCP Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a fi nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials is the guava fruit), meanwhile sterilization and fi lling process are CCP’s for guava juice/fi nal product. All the CCP’s should always be controlled and obtain optimal control by handling of raw materials, hygiene control operators, the use of water in accordance with the requirements of, and ensure the adequacy of current heat sterilization juice. In practice, the process of verifi cation is very important to be done in order to determine the effectiveness of the implementation of HACCP. Appropriate application of HACCP is expected to improve the quality and safety of guava juice. ABSTRAK Buah jambu biji mempunyai kandungan vitamin C dan beta karoten yang berkhasiat sebagai antioksidan dan dapat meningkatkan daya tahan tubuh. Salah satu pemanfaatan buah jambu biji adalah dengan mengolahnya menjadi sari buah. Pilot plant UPT. B2PTTG-LIPI Subang merupakan salah satu model pengolahan buah jambu biji menjadi sari buah. Dalam pengoperasiannya dibutuhkan penerapan HACCP untuk meningkatkan kualitas dan keamanan produk sari buah. Oleh karena itu dilakukan kajian HACPP. Kajian HACCP dilakukan menggunakan Panduan Penyusunan Rencana HACCP dengan proses penyusunannya mengikuti 7 prinsip sistem HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil kajian menunjukkan bahwa yang ditetapkan sebagai CCP adalah proses sortasi dan pencucian (untuk menghilangkan bahaya pada bahan baku jambu biji), proses sterilisasi dan pengisian merupakan CCPuntuk produk jadi (sari buah jambu biji). Keseluruhan CCP ini harus mendapatkan pengawasan optimal antara lain: penanganan bahan baku, kontrol kebersihan operator, penggunaan air yang sesuai dengan persyaratan, dan memastikan kecukupan panas saat sterilisasi sari buah. Dalam pelaksanaannya, proses verifi kasi sangat penting untuk dilakukan agar dapat mengetahui efektifi tas penerapan HACCP. Penerapan HACCP yang sesuai diharapkan akan meningkatkan kualitas dan keamanan produk sari buah jambu biji. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9454 10.22146/agritech.9454 agriTECH; Vol 34, No 3 (2014); 266-276 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9454/7028 Copyright (c) 2014 Diki Nanang Surahman, Riyanti Ekafitri http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9455 2017-03-08T01:56:24Z agritech:ART

Potensi Senyawa Bioaktif Mesocarp Buah Lontar (Borassus fl abeliffer L.) sebagai Sumber Antioksidan Alami Idayati, Eny Suparmo, Suparmo Darmadji, Purnama Natural antioxidants; borassus palm fruit mesocarp; bioactive compounds This study was aimed to characterize the physical and chemical properties of borassus palm fruit mesocarp, to determine the best type of solvent to extract bioactive compounds by maceration method, and to evaluate the antioxidant properties of bioactive compounds using DPPH (1,1-difenil-2-pikrilhidrazil) method. Carotenoid was separated based on TLC (thin layer chromatography) method, which produced spots. To confi rm the results, the spots were scanned using UV-vis spectrofotometry. The results showed that the water content of borassus fruit mesocarp was 77.31%, while total fat, ash content, and tannin were 0.11%, 1.43%, 0.08%, respectively. Total Carotenoid was 8324.6 µg/100g with β carotene content was 6217.48 microgram/100g. The best solvent used in extracting the bioactive compounds was ethanol and acetone with (1:1) ratio. The highest yield was 4.3% and bioactive compounds in palm fruit mesocarp extracts as antioxidants was about 87% as carried out by DPPH method, so it could become a potential antioxidant. TLC Identifi cation produced two spots. One spot was identifi ed as carotenoids from xanthophyll group and the other one was β-carotene.ABSTRAKPenelitian ini bertujuan untuk karakterisasi senyawa bioaktif dalam mesocarp buah lontar berdasarkan sifat fisik dan kimia, mengetahui jenis pelarut terbaik untuk mengekstrak senyawa bioaktif dengan metode maserasi, serta mengevaluasi sifat antioksidan senyawa bioaktif mesocarp dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Dasar pemisahan karotenoid dengan metoda KLT (kromatografi  lapis tipis) pada ekstrak lalu dikuatkan dengan hasil scanning menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan bahwa mesocarp buah lontar mengandung kadar air 77,31%; total lemak 0,11%, kadar abu 1,43%; tanin 0,08%; total karotenoid 8324,6 µg/100g dengan kandungan senyawa  karoten 6217,48 µg/100g. Perlakuan pelarut terbaik untuk proses ekstraksi senyawa bioaktif adalah etanol dan aseton dengan rasio (1:1). Hasil rendemen tertinggi yaitu 4,3% dan potensi senyawa bioaktif dalam ekstrak mesocarp buah lontar sebagai antioksidan dengan metode DPPH yaitu sekitar 87%, sehingga berpotensi sebagai salah satu senyawa antioksidan. Identifi kasi dengan metode KLT yang menghasilkan 2 noda yaitu noda 1 diduga karotenoid dari golongan xantofi l dan noda 2 yatu  karoten. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9455 10.22146/agritech.9455 agriTECH; Vol 34, No 3 (2014); 277-284 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9455/7029 Copyright (c) 2014 Eny Idayati, Suparmo Suparmo, Purnama Darmadji http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9456 2017-03-08T01:58:01Z agritech:ART

Pengembangan Formula Minuman Olahraga Berbasis Tempe untuk Pemulihan Kerusakan Otot Jauhari, Mansur Sulaeman, Ahmad Riyadi, Hadi Ekayanti, Ikeu Tempeh drink; acceptability; sports drink The purposes of this research were to study sports drink formulation based on tempe for muscle damage recovery and to evaluate the sensory acceptability. Randomized complete design was used in this study, with a single factor was water addition for dissolving the tempe powder, as follows: 500 ml, 600 ml and 700 ml. Each treatment contains protein 23 grams. The tempe powder contained water 5.39%, ash 1.22% dry basis, protein 45.55% dry basis, fat 33.9% dry basis, carbohydrate 13.94% dry basis, Ca 0.14% dry basis, Fe 0.018% dry basis, Na 0.004 % dry basis, Mg 0.06 % dry basis, Cl 0.04% dry basis and K 0.10% dry basis. Hedonic test results of tempe beverages showed that the addition of 600 ml water had the highest value on overall preference (5.42) compared to addition of 700 ml (5.37) and 500 ml (4.92) (p>0.05). Tempe beverages with the addition of 600 ml water had the highest overall acceptability with the value of 80%. Characteristics of these beverages per serving were: protein of 23g, carbohydrate of 48g, fat of 17.11g, energy of 438 kilo calorie, branched chain amino acids (BCAA) of 4161.6 mg, Ca of 72.92 mg, Fe of 9.46 mg, Mg of 33.12 mg, Na of 2.37 mg, Cl of 21.30 mg and K of 54 mg.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi minuman olahraga berbasis tempe untuk pemulihan kerusakan otot dengan kandungan gizi yang tepat dan dapat diterima secara sensori. Penelitian ini menggunakan rancangan acak lengkap dengan faktor tunggal yaitu jumlah penambahan air untuk melarutkan tepung tempe yang terdiri dari tiga tingkatan yaitu 500 ml, 600 ml dan 700 ml, dengan masing-masing perlakuan mengandung 23 gram protein. Tepung tempe yang digunakan mengandung kadar air 5,39%, abu 1,22 % berat kering, protein 45,55% berat kering, lemak 33,9% berat kering, karbohidrat 13,94 % berat kering, kalsium 0,14% berat kering, besi 0,018% berat kering, natrium 0,004% berat kering, magnesium 0,06% berat kering, klorida 0,04% berat kering dan kalium 0,10% berat kering. Hasil uji hedonik minuman tempe menunjukkan bahwa penambahan air 600 ml cenderung mempunyai nilai kesukaan secara keseluruhan yang paling tinggi (5,42) dibandingkan dengan penambahan air 700 ml (5,37) dan 500 ml (nilai 4,92) (P>0,05). Minuman tempe dengan penggunaan air 600 ml mempunyai penerimaan secara keseluruhan yang tertinggi dengan nilai 80%. Minuman tersebut mempunyai karakteristik per sajian sebagai berikut kandungan protein 23 gram, karbohidrat 48 gram, lemak 17,11 gram, energi 438 kkal, branched chain amino acids (BCAA) 4161,6 mg, Ca 72,92 mg, Fe 9,46 mg, Mg 33,12 mg, Na 2,37 mg dan Cl 21,30 mg, dan K 54 mg. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9456 10.22146/agritech.9456 agriTECH; Vol 34, No 3 (2014); 285-290 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9456/7030 Copyright (c) 2014 Mansur Jauhari, Ahmad Sulaeman, Hadi Riyadi, Ikeu Ekayanti http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9457 2017-03-08T01:59:09Z agritech:ART

Karakteristik Fermentatif Medium deMann Rogosa Sharpe (MRS) Antosianin Beras Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pediococcus pentosaceus N11.16 Suhartatik, Nanik Karyantina, Merkuria Cahyanto, Muhammad Nur Raharjo, Sri Rahayu, Endang Sutriswati Anthocyanin; black glutinous rice; lactic acid bacteria; antioxidant Anthocyanin was a bioactive compound which has an anti-infl ammatory effect, anticancer, antimutagen, antioxidant, anticholesterol, and also acts as therapheutic agent for artherioschlerosis. Initial step for anthocyanin metabolism was hydrolyzed to anthocyanidin (aglikon) by β-D-glucosidase. Pediococcus pentosaceus N11.16 is known to be one of bacteria which has a capability to hydrolyze black glutinous rice anthocyanin extract. The aims of this research were to study the fermentative characteristics of MRS containing black glutinous rice anthocyanin medium (MRSm+Anthocyanin) using lactic acid bacteria P. pentosaceus N11.16. The results showed that P. pentosaceus N11.16 could grew well in this medium. Total acid producing bacteria increased untill 2 log cycle with antioxidant activity (%RSA) 75% and the Fe 3+ ion reducing capacity 36.75%. Phenolic compound in the MRSm+ anthocyanin was 584.05 mg asam galat/100 mL after being fermented for 16 hours. Phenolic compound in MRSm+anthocyanin medium were higher than MRSm or control medium (MRS). Beta glucosidase activities of the bacterial cell tend to be higher in the MRS anthocyanin medium than MRS without sugar and control medium.ABSTRAKLangkah awal dalam metabolisme antosianin, komponen bioaktif utama yang terdapat dalam beras ketan hitam, adalah hidrolisis menjadi antosianidin (aglikon) dengan memanfaatkan enzim β,D-glukosidase. Pediococcus pentosaceus N11.16 merupakan salah satu bakteri yang telah diisolasi dan teruji kemampuannya untuk menghidrolisis antosianin beras ketan hitam. Penelitian ini bertujuan untuk mempelajari karakteristik fermentatif medium fermentasi yang mengandung antosianin beras ketan hitam menggunakan bakteri asam laktat P. pentosaceus N11.16. Penelitian dilakukan dengan cara menguji kemampuan tumbuh isolat dalam medium MRS yang dimodifi kasi (MRSm) dengan penambahan antosianin beras ketan hitam. Hasil menunjukkan bahwa bakteri P. pentosaceus N11.16 mampu tumbuh dengan baik dalam medium MRS yang mengandung antosianin beras ketan hitam. Kenaikan mencapai 2 log cycle dengan aktivitas antioksidan (%RSA) mencapai 75% dan kemampuan menangkap logam mencapai 36,75%. Total fenol medium MRSm+antosianin mencapai 584,05 mg asam galat/100 mL medium setelah 16 jam fermentasi. Total fenol medium MRSm+antosianin cenderung lebih tinggi daripada MRSm atau kontrol (MRS). Aktivitas enzim β glukosidase sel bakteri cenderung lebih tinggi pada medium MRSm+antosianin daripada MRSm atau kontrol (MRS). Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9457 10.22146/agritech.9457 agriTECH; Vol 34, No 3 (2014); 291-297 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9457/7031 Copyright (c) 2014 Nanik Suhartatik, Merkuria Karyantina, Muhammad Nur Cahyanto, Sri Raharjo, Endang Sutriswati Rahayu http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9458 2017-03-08T02:00:03Z agritech:ART

Penambahan Asam Asetat dan Fumarat untuk Mempertahankan Kualitas Pikel Ubi Jalar Kuning Pasca Fermentasi Yuliana, Neti Nurdjanah, Siti Sari, Maya Yellows weet potato pickle; acetic acid; fumaric acid; sodium benzoate The objective of this investigation was to determine the ability of fumaric acid, acetic acid and their combinations, as organic acid preservatives to maintain the quality of fermented sweet potatoes pickle during 6 weeks of storage at room temperature, as well as to compare with sodium benzoate. Acetic acid (1, 1.5 and 2%), fumaric acid (0.1, 0.15 and 0.2%), and their combinations, were used as treatments in this investigation. As controls, sodium benzoate and without preservatives additions were also conducted. The best treatment for maintaining the quality of fermented yellow sweet potatoes pickle was combination of acetic acid 1% and fumaric acid 0.2%,which has a total mold, yeast, non lactic acid bacteria and lactic acid bacteria, each <30 colonies/ml, total acid 1.34%, pH 3.18 and the total soluble solids 2.07 brix. The pickle was described as somewhat pale orange color and acidic aroma with the acceptance rates 87%. In term of sensory acceptabilitty, however, fumaric acids treatment was better than either single acetic acid or combination of acetic-fumaric acids. The results indicated that acetic, fumaric acid and their combination treatments were able to keep the sweet potatoes pickle quality, therefore, these preservative could serve as an alternative substitution for the use of sodium benzoate.ABSTRAKTujuan penelitian ini adalah untuk mengetahui dan membandingkan kemampuan asam fumarat, asam asetat dan  kombinasinya sebagai pengawet untuk mempertahan kualitas pikel ubi jalar kuning pasca fermentasi yang disimpan pada suhu ruang selama 6 minggu; dan juga membandingkannya dengan pengawet asam benzoat. Perlakuan terdiri dari konsentrasi asam asetat 1; 1,5 dan 2%; konsentrasi asam fumarat 0,1; 0,15 dan 0,2%, dan kombinasi keduanya. Perlakuan dengan asam benzoat dan tanpa pengawet juga disiapkan sebagai kontrol. Perlakuan terbaik diperoleh dari kombinasai asam asetat 1% dan fumarat 0,2%, dengan karakteristik kualitas sebagai berikut: total kapang, khamir, bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9458 10.22146/agritech.9458 agriTECH; Vol 34, No 3 (2014); 298-307 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9458/7032 Copyright (c) 2014 Neti Yuliana, Siti Nurdjanah, Maya Sari http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9459 2017-03-08T02:01:03Z agritech:ART

Pengaruh Suhu dan Lama Pemanasan Suspensi Pati serta Konsentrasi Butanol terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa dari Tapioka Haryanti, Pepita Setyawati, Retno Wicaksono, Rumpoko High-amylose tapioca starch; swelling power; starch fractionation; starch solubility; starch paste clarity In food processing, starch was modifi ed in order to improve its properties. One of the modifi ed starches is highamylose starch. This kind of starch is made by fractionation method in which its conditions, such as temperature and time of suspensions heating as well as butanol concentration, would affect the starch properties. This study was aimed to determine the effect of those conditions on the properties of high-amylose tapioca starch. The results showed that higher starch suspension temperature was associated with lower levels of amylose and starch paste clarity. In addition, it was also associated with higher solubility and swelling power. Furthermore, the experiments showed that the longer the heating time and the higher the concentration of butanol, leading to the lower the amylose content of starch. The highest amylose content of the starch was produced from the treatment combination of suspensions heating temperature and time of 70ºC and 40 minutes, respectively, with 10% of butanolconcentrations. Amylose content yielded from this treatment increased by 37.33 %.ABSTRAK Modifikasi pati dilakukan untuk memperbaiki sifat pati ketika diaplikasikan dalam pengolahan pangan. Salah satu  produk pati termodifi kasi adalah pati tinggi amilosa yang dibuat dengan metode fraksinasi. Kondisi fraksinasi meliputi suhu dan lama pemanasan suspensi pati serta konsentrasi butanol akan mempengaruhi karakteristik pati yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pemanasan suspensi pati tapioka serta konsentrasi butanol terhadap karakteristik pati tinggi amilosa. Hasil penelitian menunjukkan semakin tinggi suhu pemanasan suspensi pati, mengakibatkan penurunan kadar amilosa dan kejernihan pasta pati namun meningkatkan kelarutan dan swelling power. Semakin lama waktu pemanasan suspensi pati dan semakin tinggi konsentrasi butanol menunjukkan kadar amilosa pada pati semakin menurun. Proses fraksinasi pati tapioka pada kombinasi perlakuan suhu pemanasan suspensi pati 70ºC, lama pemanasan suspensi pati 40 menit, dan konsentrasi butanol 10% menghasilkan pati dengan kadar amilosa tertinggi. Kadar amilosa meningkat sebesar 37,33%. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9459 10.22146/agritech.9459 agriTECH; Vol 34, No 3 (2014); 308-315 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9459/7033 Copyright (c) 2014 Pepita Haryanti, Retno Setyawati, Rumpoko Wicaksono http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9460 2017-03-08T02:02:29Z agritech:ART

Isolasi dan Identifikasi Mikroflora Indigenous dalam Budu Yusra, Yusra Azima, Fauzan Novelina, Novelina Periadnadi, Periadnadi Isolation; identification; indigenous microfl ora; fermentation; budu Budu from is a fermented fi sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine fi sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microfl ora contained in budu. The material used in this study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria colonies as morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).ABSTRAKBudu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikrofl ora indigenous yang terdapat pada budu. Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identifi kasi yang dilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan  ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis). Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9460 10.22146/agritech.9460 agriTECH; Vol 34, No 3 (2014); 316-321 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9460/7034 Copyright (c) 2014 Yusra Yusra, Fauzan Azima, Novelina Novelina, Periadnadi Periadnadi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9461 2017-03-08T02:52:01Z agritech:ART

Analisis Capacity Constrained Worker dengan Pendekatan Waktu Baku, Denyut Jantung dan Profile Of Mood States (Studi Kasus pada Industri Tempe “Muchlar”Kasihan Bantul) Zuriwiatma, Maman Ushada, Mirwan Mulyati, Guntarti Tatik Standard time; Capacity Constrained Worker; production target Tempe ”Muchlar” is one the potential food indutry which all the job is pursued manually. The production process is based on the worker capacity. The main problem is the industry could not fulfi ll the production target of half-finished Tempe product of + 3.600 kg.  The research objective is to identify Capacity Constrained Worker using standard time, heart rate, profi le of mood states and recommending the improvement to increase the worker capacity. The measurement results were confi rmed using analysis of working environment. The research results indicated that Capacity Constrained Worker of Tempe Industry was the worker of peeling. It was indicated by the standard time of 5,63 detik/kg that could not fulfi ll the production target of 3.600 kg in 5 work hours. The improvement was pursued by decreasing the room temperature of working station. The improvement could increase the standard time of 5 second/kg, fulfi lling the production target and increasing the income. Finally the improvement using Buffer Management could improve the Capacity Constrained Worker in Tempe Industry “Muchlar”.ABSTRAKTempe ”Muchlar” merupakan salah satu industri pangan yang semua pekerjaannya dilakukan manual sehingga proses  produksinya sangat tergantung kapasitas dari pekerja. Permasalahan muncul karena target produksi tempe setengah jadi sebesar + 3.600 kg tidak tercapai.  Penelitian ini bertujuan untuk mengidentifikasi Capacity Constrained Worker yang terjadi menggunakan pendekatan waktu baku, denyut jantung, profile of mood states serta menentukan perbaikan yang tepat untuk dapat meningkatkan kapasitasnya. Hasil pengukuran terhadap pekerja dikonfi rmasi dengan analisis keadaan lingkungan kerja. Dari hasil penelitian dapat ditentukan bahwa pekerja yang menjadi Capacity Constrained Worker adalah pekerja stasiun pemisahan kulit. Hal ini dibuktikan dari waktu baku yang diperoleh sebesar 5,63 detik/kg yang membuat target produksi sebesar 3.600 kg dalam 5 jam tidak tercapai. Dengan perbaikan yang dilakukan yaitu menurunkan suhu ruangan dari tinggi ke normal waktu baku pekerja dapat meningkat menjadi 5 detik/kg dan target produksi dapat tercapai serta meningkatkan pendapatan. Perbaikan dengan menerapkan buffer management dapat mengurangi stasiun kerja yang menjadi constraint. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9461 10.22146/agritech.9461 agriTECH; Vol 34, No 3 (2014); 322-329 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9461/7035 Copyright (c) 2014 Maman Zuriwiatma, Mirwan Ushada, Guntarti Tatik Mulyati http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9462 2017-03-08T02:11:25Z agritech:ART

Model Kinetika Degradasi Capsaicin Cabai Merah Giling pada Berbagai Kondisi Suhu Penyimpanan Renate, Dharia Pratama, Filli Yuliati, Kiki Priyanto, Gatot Red chilli paste; degradation; capsaicin; particle size; kinetic reaction The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks).  Parameters analyzed were capsaicin content using HPLC method, pH, and particle size.  The data was analyzed using linier regression and Arrhenius equation  The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size.  The longer storage time the lower capsaicin content.  The capsaicin content of red chilli paste stored at 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks.  Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from   916.8029 μg/g  to 683.8097 μg/g. Degradation rate of capsaicin followed the first order reaction.  Arrhenius equation for capsaicin was  Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol.  Shelf life determination of capsaicin followed kinetic reaction equation of the fi rst order  i.e t = ln(Ao-At)/k.  The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10 minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel.  Data disajikan dengan grafi k persamaan regresi linier dan persamaan Arrhenius.  Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signifi kan.  Semakin lama penyimpanan maka kandungan capsaicin semakin menurun. Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C  pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada  minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g.  Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g.  Laju degradasi capsaicin mengikuti orde satu.  Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasi sebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9462 10.22146/agritech.9462 agriTECH; Vol 34, No 3 (2014); 330-336 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9462/7036 Copyright (c) 2014 Dharia Renate, Filli Pratama, Kiki Yuliati, Gatot Priyanto http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9463 2017-03-08T02:12:58Z agritech:ART

Penilaian Kinerja Pengelolaan Daerah Aliran Sungai Berbasis Model Hidrologi Elementer Kasus: Daerah Tangkapan Air Waduk Mrica Hidayat, Lukman Susanto, Sahid Sudira, Putu Jayadi, Rachmad Hydrological models; quantitative assessment; watershed management performance Land conversionfromforest tocultivation ofvegetablecropsthat did notfollow the rules ofconservation practices, increased therate ofsedimententeringthe reservoirof Mrica. The reservoir which have been operated since 1989, will be full of sediment in 2021. Complexity of managing watershed areas still require an innovative approach to improve the hydrological situation, particularly to conserve water resources. The phenomenon of land use change and performance impacts caused, an event in nature that are necessary to determine the action that needs to be done in the future. Hydrologica lmodels is an extrapolation tool that can help understanding the phenomenon. This study aims at optimizing the performance-related watershed management, using a quantitative approach based on elementery hydrological models. This paper, using the method of literature review, was focused on revealing conception, as the approach in achieving the goal. The conception ofthe study wasthe assembly-serialsequence of hydrological models and watershed management-related quantitative assessment performance. The concept of the assembly will apply the role of hydrological models as a basis for quantitative assessment of performance-related watershed. The results of assembly, will provide an overview of the role of hydrological models, to produce information relating to the performance of output-based watershed management. Information obtained from such a role can be used as an alternative input in policy of water resources management and the basis for the development of specifi c hydrological models for Mrica reservoirs.ABSTRAK Alih fungsi lahan  dari hutan menjadi lahan budidaya tanaman sayuran yang belum sepenuhnya mengikuti kaidah konservasi semakin menambah laju sedimentasi yang masuk ke waduk Mrica. Waduk yang mulai beroperasi tahun 1989, akan dipenuhi sedimenpada tahun 2021. Kompleksitas pengelolaan kawasan DAS masih membutuhkan suatu inovasi pendekatan hidrologi untuk memperbaiki situasi,terutama untuk melestarikan sumberdaya air. Fenomena perubahan dan alih fungsi lahan dan dampak kinerja yang ditimbulkan,  merupakan kejadian di alam yang perlu dipahami untuk menentukan tindakan yang perlu dilakukan di waktu yang akan datang. Model hidrologi dipandang sebagai alat ekstrapolasi yang dapat membantu memahami fenomena tersebut. Penelitian ini bertujuan untuk mengoptimalkan pengelolaan DAS, menggunakan pendekatan kuantitatif berbasis model hidrologi elementer. Tulisan ini, menggunakan metode kajian pustaka,difokuskan untuk mengungkapkan konsepsi penelitian,sebagai metode pendekatan dalam mencapai tujuan. Konsepsi penelitian yang dimaksud yaitu perakitan-rangkaian serial model hidrologi dan penilaian kuantitatif pengelolaan DAS terkait kinerjanya. Dalam konsep perakitan tersebut akan diaplikasikan model hidrologi sebagai basis penilaian kuantitatif  kinerja DAS. Hasil perakitan akan memberikan gambaran peran model hidrologi dalam menghasilkan informasi yang berkaitan dengan kinerja pengelolaan DAS berbasis output. Informasi tersebut dapat digunakan sebagai alternatif masukan dalam  kebijakan pengelolaan DAS-Sumberdaya air dan menjadi dasar pengembangan model hidrologi spesifi k daerah tangkapan air waduk Mrica. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9463 10.22146/agritech.9463 agriTECH; Vol 34, No 3 (2014); 337-346 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9463/7037 Copyright (c) 2014 Lukman Hidayat, Sahid Susanto, Putu Sudira, Rachmad Jayadi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9464 2017-03-08T02:13:39Z agritech:ART

The Clay Content Effect on The Formation of Shallow Mole Drainage and The Rate of Lowering Soil Moisture Content Suharyatun, Siti Purwantana, Bambang Rozaq, Abdul Mawardi, Muhjidin Mole drainage; soil moisture content; clay content Installing shallow mole drainage in the soil is infl uenced by various factors, namely; the physical properties of soil and tools which are used. One of the physical properties of soil that infl uences the formation of the mole drainage is the clay content of soil. This study aimed to explore the condition of the mole drainage formed in paddy soil with different clay contents. The study was conducted in a laboratory scale using a soil bin, a model of mole plough, and soil which was kept homogeneous in the boxes. The experiment was conducted at the Laboratory for Energy and Agricultural Engineering, Agricultural Engineering Department, Universitas Gadjah Mada, Yogyakarta. Mole drainage was installed in 3 paddy soils with different clay content, namely; 13.12% (soil A; loam soil), 41.17% (soil B; clay soil) and 53.36% (soil C; clay soil). The study was conducted by analyzing the geometry of the mole drainage and observing the soil deformation which occurred due to the formation of the mole drainage. The study showed that perfect mole drainages were installed in all of those three types of soil. The mole drainages were quite good and stable with little cracks. Based on the soil crack and fi ssuring of soil, the largest soil deformation has occurred in soil with the highest clay content and the smallest one in soil with the lowest clay content. The characteristics of those three installed mole drainages were almost the same, but they had different effect on the rate of lowering soil moisture content. Here, the mole drainage installed in loam soil is different from which of installed in clay soil. The mole drainage installed in the loam soil did not infl uence the rate of lowering soil moisture content. Contrary, the mole drainage installed in clay soil has effected to increase the rate of lowering soil moisture content. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9464 10.22146/agritech.9464 agriTECH; Vol 34, No 3 (2014); 347-353 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9464/7038 Copyright (c) 2014 Siti Suharyatun, Bambang Purwantana, Abdul Rozaq, Muhjidin Mawardi http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9465 2017-03-08T02:14:57Z agritech:ART

Analisis Kapasitas Kerja dan Kebutuhan Bahan Bakar Traktor Tangan Berdasarkan Variasi Pola Pengolahan Tanah, Kedalaman Pembajakan dan Kecepatan Kerja Mardinata, Zulias Zulkifli, Zulkifli Fuel consumption; working capasity; working speed; plowing depth; and tillage pattern Hand tractor is a type of tractor that is widely used especially in land cultivation by farmers in an effort to increase  productivity. The result of land cultivation is infl uenced by plowing depth and working speed, meanwhile the plowing depth and working speed infl uence working capasity and fuel consumption. The aim of this research is to calculate need of fuel consumption and work capasity of hand tractor with single moldboard plow cultivate in various of tillage patterns, plowing depths, working speeds. The tillage patterns used in this research are returned closing and circle methods. This study uses a randomized block design (RBD) factorial. The fi rst factor is the depth of plow consisting of 3 (three) standard treatments, namely: plowing depth 10 cm (D1), 15 cm (D2), 20 cm (D3). The second factor is the speed of the tractor consists of three (3) level of treatment that is: tractor forward speed of 0.83 m/s (V1), 1.25 m/s (V2), and 1, 67 m/s (V3). The parameters of this research are calculate fuel consumption and work capasity of each method with returned closing and circle method.The result showed that in plowing depth 10-20 cm and working capasity 0,83-1,67 m/s for cultivating an area of   1 ha with returned closing method is 2.066 l/hour, while the circle method is around 1,107 l/hour, and the interaction factor of  working speed and plowing depth is 1,205 – 3,059 l/hours. The average of working capasity is 2,492 hours/ha, in circle method is 4,651 hours/ha, and interaction factor of  working speed and plowing depth is 0,868–1,787 hours/ha. Working speed and plowing depth are liniear with fuel consumption and working capasity. The best method in order to effi cient fuel consumption and maximum working capasity is the circle method.ABSTRAKTraktor tangan merupakan jenis traktor yang banyak digunakan khususnya dalam pengolahan tanah oleh para petani  sebagai usaha untuk meningkatkan produktivitas. Hasil pengolahan tanah dipengaruhi oleh kedalaman pembajakan dan kecepatan kerja traktor, sementara kedalaman pembajakan dan kecepatan kerja berpengaruh terhadap kapasitas kerja dan kebutuhan bahan bakar. Tujuan dari penelitian ini adalah untuk menghitung besarnya kebutuhan bahan bakar dan kapasitas kerja traktor tangan dengan alat pengolah tanah bajak singkal tunggal dengan variasi pola pengolahan tanah, kedalaman pembajakan dan kecepatan kerja. Pola pengolahan yang digunakan adalah pola bolak-balik rapat dan pola berkeliling. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor pertama adalah kedalaman bajak singkal yang terdiri dari 3 (tiga) taraf perlakuan yaitu : kedalaman bajak 10 cm (D1), 15 cm (D2),  dan 20 cm (D3). Faktor kedua  adalah kecepatan traktor terdiri dari 3 (tiga) taraf perlakuan yaitu: kecepatan maju traktor 0,83 m/s (V1),  1,25 m/s (V2), dan 1,67 m/s (V3). Adapun parameter diukur adalah konsumsi bahan bakar dan kapasitas kerja traktor tangan untuk masing-masing pola pengolahan tanah. Hasil penelitian diperoleh bahwa pada kedalaman pembajakan 10-20 cm dan kecepatan kerja 0,83-1,67 m/s untuk penyiapan lahan seluas 1 ha dengan pola bolak-balik rapat, kebutuhan bahan bakar rata-rata adalah 2,066 l/jam, pada pola berkeliling adalah 1,107 l/jam, dan dengan interaksi faktor kecepatan dengan kedalaman pembajakan adalah 1,205 – 3,059 l/jam. Kapasitas kerja rata-rata adalah 2,492 jam/ha, pada pola berkeliling adalah 4,651 jam/ha, dan interaksinya adalah 0,868 – 1,787 l/jam.  Kecepatan dan kedalaman pembajakan berbanding lurus dengan konsumsi bahan bakar dan kapasitas kerja. Pola pengolahan tanah terbaik agar konsumsi bahan bakar efi sien dan kapasitas  kerja maksimal adalah pola berkeliling. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-10-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9465 10.22146/agritech.9465 agriTECH; Vol 34, No 3 (2014); 354-358 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9465/7039 Copyright (c) 2014 Zulias Mardinata, Zulkifli Zulkifli http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9466 2017-03-08T03:26:46Z agritech:ART

Sintetis secara Semi Kontinyu Biosurfaktan Ester Sorbitol Oleat Menggunakan Lipase Getah Pepaya Imobil Suhardi, Suhardi Tranggono, Tranggono Hastuti, Pudji Muchalal, M. Biosurfactan; sorbitol oleiate ester; immobilized lipase of Carica papaya latex Study on synthesis of sorbitol oleiate ester biosurfactan using Carica papaya latex immobilized-hpase as catalyst was caned out using oleic acid as a raw material. In the first step, process optimization for biosurfactan production was done with Carica papaya latex immobilized-lipase as acatalyst using a semi continuous methods. Lipase from Carica papaya latex was extracted using phosphate buffer pH 7.3 containing NaCI 0.1M then precipitated with addition of ammonium sulphate. Furthermore, the precipitated enzyme was solubilized in phosphate buffer pH 7.3, immobilized on Na-alginat (3%) and dried in freeze drier. Some variables for reaction were studied consisting of water concentration (20, 40, 60%), silica gel (0, 60, 120%) and reaction time (24,48,72 hours) with lipase concentration of 10%, and incubated at 45°C for those determined times and the acid value was monitored. In the second step, production of biosurfactant was also carried out using the semi-continuous methods, oleic acid and sorbitol were used as reactans and immobilzed-lipase of Carica papaya latex as a catalyst. Product fungsional properties were also determined including hydroxyl value, refraction index, melting point, fatty acid composition and HLB ( hydrophylic-lipophylic balance) value, surface tension and emulsifier characteristics. Result showed that : semi continuous production of sorbitol fatty acid ester with feed rate 0.1 ml per minute, temperature 45°C, 10% immobilized-lipse of Carica papaya latex, water: sorbitol ratio (40.16%), silica gel: water ratio (63.66%), sorbitol : oleic acid ratio (1:3 mol), incubation time 41.37 hours, resulted 54.96% product. The product characteristics were as follows : sorbitol oleiate acid ester content 70%, rendement 60%, hydroxil value 57 mg KOH/g, melting point 165°C, refractive index 1.4590, HLB value 7.5, surface tension 31.83 dyne/cm, capacity to keep emulsion (W/O) stability 140 minutes. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-04 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9466 10.22146/agritech.9466 agriTECH; Vol 26, No 1 (2006) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9466/7040 Copyright (c) 2014 Suhardi Suhardi, Tranggono Tranggono, Pudji Hastuti, M. Muchalal http://creativecommons.org/licenses/by-sa/4.0

oai:journal.ugm.ac.id:article/9467 2017-03-08T03:26:46Z agritech:ART

Biosintetis Etilen Luka pada Irisan Mesokarp Labu Kuning Gardjito, Murdijati Adnan, Mochamad Tranggono, Tranggono Biosynthesis; wound ethylene; mesocarp winter squash fruit The objectives of this study w to obtain new informations to complete the pathway in wounded ethylene biosynthesis and metabolism in the wound tissue of the mesocarp of the winter squash fruit. The samples were in the term of mesocarp cylinder showing the ratio of wound area and the tissue weight of 4.5 cm2/g and mesocarp disk for the ratio of 15.5 cne/g respectively. Experiments in this study were conducted in continuous phase of 44 hours using flowthrough system at 25°C. Analyses and measuremets were done for ethylene, 1 amino cyclopropane- 1 -carboxylic acid (ACC), malonil-ACC (MACC), HCN, phenolics, 1 amino cyclopropane-1 -carboxylic acid oxidase (ACC-oxidase), and a cyano alanine sythase (b-CAS) enzymes at certain time interval. The extent of ethylene production was directly related to the availability of its precusor (ACC) and ethylene-forming enzyme or ACC-oxidase. It was also found that no malonization of ACC occured during biosynthesis of wound ethylene. The result also indicated that the formation of wound ethylene was followed by the formation of cyanide-containing compounds with the similar pattern and an incrase in b-CAS activity suggesting cyanide detoxification in the tissue. Larger wound surface area ratio made the b-CAS activity was higher. Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia 2014-09-04 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://journal.ugm.ac.id/agritech/article/view/9467 10.22146/agritech.9467 agriTECH; Vol 26, No 1 (2006) 2527-3825 0216-0455 eng https://journal.ugm.ac.id/agritech/article/view/9467/7041 Copyright (c) 2014 Murdijati Gardjito, Mochamad Adnan, Tranggono Tranggono http://creativecommons.org/licenses/by-sa/4.0 13488e2906687e83e181ed0dc42a2e20