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Publisher: Universitas Gadjah Mada   (Total: 39 journals)   [Sort by number of followers]

Showing 1 - 39 of 39 Journals sorted alphabetically
Agritech     Open Access   (Followers: 1)
Berkala Ilmu Perpustakaan dan Informasi     Open Access   (Followers: 1)
Buletin Peternakan : Bulletin of Animal Science     Open Access   (Followers: 1)
Buletin Psikologi     Open Access  
Gadjah Mada Intl. J. of Business     Open Access   (SJR: 0.127, CiteScore: 0)
IJEIS (Indonesian J. of Electronics and Instrumentation Systems)     Open Access   (Followers: 3)
Indonesian J. of Biotechnology     Open Access   (Followers: 1)
Indonesian J. of Chemistry     Open Access   (Followers: 1, SJR: 0.209, CiteScore: 1)
Indonesian J. of Community Engagement     Open Access  
Indonesian J. of Computing and Cybernetics Systems     Open Access   (Followers: 1)
Indonesian J. of Geography     Open Access   (Followers: 2, SJR: 0.217, CiteScore: 1)
Indonesian J. of Pharmacy     Open Access  
J. of Applied Geology     Open Access   (Followers: 1)
J. of Fisheries Sciences     Open Access   (Followers: 1)
J. of Food and Pharmaceutical Sciences     Open Access  
J. of Indonesian Economy and Business     Open Access   (Followers: 2)
J. of the Civil Engineering Forum     Open Access  
J. of the Medical Sciences (Berkala ilmu Kedokteran)     Open Access   (Followers: 1)
JKAP (Jurnal Kebijakan dan Administrasi Publik)     Open Access  
Jurnal Filsafat     Open Access  
Jurnal Gizi Klinik Indonesia     Open Access  
Jurnal Humaniora     Open Access   (Followers: 1)
Jurnal Ilmu Kehutanan     Open Access   (Followers: 1)
Jurnal Kajian Seni     Open Access  
Jurnal Kawistara     Open Access  
Jurnal Ketahanan Nasional     Open Access  
Jurnal Manusia dan Lingkungan     Open Access   (Followers: 1)
Jurnal Mimbar Hukum Fakultas Hukum Universitas Gadjah Mada     Open Access  
Jurnal Nasional Teknik Elektro dan Teknologi Informasi     Open Access  
Jurnal Pariwisata Terapan     Open Access  
Jurnal Pengabdian Kepada Masyarakat (Indonesian J. of Community Engagement)     Open Access  
Jurnal Psikologi     Open Access  
Jurnal Sain Veteriner     Open Access  
Jurnal Teknosains     Open Access  
Majalah Geografi Indonesia     Open Access  
Majalah Kedokteran Gigi Indonesia     Open Access  
Poetika : Jurnal Ilmu Sastra     Open Access  
Populasi     Open Access  
Traditional Medicine J.     Open Access   (Followers: 1)
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Agritech
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 0216-0455 - ISSN (Online) 2527-3825
Published by Universitas Gadjah Mada Homepage  [39 journals]
  • Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan
           Minyak Sawit dan Tween 20

    • Authors: Budi Santoso, Debby Amilita, Gatot Priyanto, Hermanto Hermanto, Sugito Sugito
      Pages: 119 - 124
      Abstract: The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v.  Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan.  Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.30275
      Issue No: Vol. 38, No. 2 (2018)
       
  • Efek Antioksidatif dan Akseptabilitas Bakso Daging Ayam Ras dengan
           Penambahan Gel Lidah Buaya

    • Authors: Chatarina Wariyah, Riyanto Riyanto
      Pages: 125 - 132
      Abstract: Currently, the consumption of broiler-chicken meat increases up to 3.7510 kg/cap/year. This condition is due to the increasing of population growth and food businesses which use chicken meat. On the other hand, the chicken meat contains of high fat, thus easily oxidized and resulted in free radicals and off- flavor. Chicken meat is widely used as meatball that is processed through the stage of meat-milling and boiling which triggers fat oxidation. Therefore, an antioxidant is needed to inhibit oxidation. Aloevera contains flavonoid compounds that could scavange free radicals. The objective of this research was to optimize the addition of aloe vera gel in the chicken meatball to obtain high antioxidant effect and acceptable product. Considering its high water content (> 98%), in this study aloe vera gel was added as an ice-substitution in the making of meatball. The meatballs were made by mixing of 250 g chicken meat with 125 g tapioca for each sample, seasoning (salt, pepper, garlic), and added ice with water/aloe vera gel  ratio (g/g) of 100/0; 85/15; 70/30; 55/45 and 40/60. The doughs were molded in ball-shape then boiled at 90 oC for 10 minutes. The meatballs were subjected to analysis of moisture content, the ability to scavenge of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical or radical scavenging activity (RSA), acid, peroxide and thyobarbituric acid (TBA) number,  physical properties including water holding capacity (WHC), cooking loss, and texture (softness, chewiness and deformation) as well as  acceptability by hedonic test. The results showed that the highest acceptability and antioxidative activity of meatballs was obtained in meatball with the ratio of water/gel between 55/45- 40/60 (g/g). This aforementioned meatball had softer texture and likely chewiness. The percentage of the WHC and cooking loss were not significantly different, but it had high RSA and lowest value of acid, peroxide and TBA numbers. ABSTRAKSaat ini konsumsi daging ayam ras pedaging meningkat hingga mencapai 3,7510 kg/kap/tahun. Hal ini disebabkan antara lain oleh meningkatnya jumlah penduduk dan usaha di sektor pangan yang menggunakan daging ayam ras. Disisi lain, daging ayam ras mengandung lemak cukup tinggi, sehingga mudah teroksidasi menghasilkan radikal bebas dan penurunan flavor. Daging ayam ras banyak digunakan sebagai bakso yang diolah melalui proses penggilingan daging dan perebusan, sehingga dapat memicu terjadinya oksidasi lemak. Oleh sebab itu, diperlukan antioksidan untuk menghambat oksidasi. Aloe vera diketahui mengandung senyawa flavonoid yang dapat menangkal radikal bebas. Tujuan penelitian ini adalah melakukan optimasi penambahan gel lidah buaya pada pembuatan bakso daging ayam ras untuk menghasilkan bakso dengan efek antioksidatif tinggi dan disukai. Pada penelitian ini gel lidah buaya ditambahkan untuk mensubtitusi es batu yang digunakan pada pembuatan bakso, mengingat kandungan air gel tinggi (> 98%). Pembuatan bakso untuk setiap 250 g daging ayam ditambah 125 g tapioka, bumbu (garam, merica, bubuk bawang putih) dan es batu yang dibuat dengan variasi rasio air/gel lidah buaya (g/g): 100/0; 85/15; 70/30; 55/45 dan 40/60. Bahan dicampur menjadi adonan dan dibuat bola-bakso, selanjutnya direbus pada suhu 90 oC selama 10 menit. Analisis yang dilakukan adalah kadar air, kemampuan menangkap radikal DPPH, angka asam, peroksida dan TBA (thyobarbituric acid); sifat fisik: water holding capacity (WHC), cooking loss, tekstur (kelunakan, kekenyalan dan deformasi) dan akseptabilitas bakso ditentukan secara inderawi dengan Hedonic Test. Hasil penelitian menunjukkan bahwa bakso dengan akseptabilitas dan aktivitas antioksidasi tinggi dibuat dengan es batu dengan rasio air/gel lidah buaya 55/45-40/60 (g/g).  Bakso tersebut lebih lunak dan kekenyalannya disukai. Persentase WHC dan cooking loss tidak berbeda nyata, nilai RSA tinggi, sedangkan angka asam, peroksida dan TBA paling rendah.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.31850
      Issue No: Vol. 38, No. 2 (2018)
       
  • Efek Pretreatment Microwave-NaOH Pada Tepung Gedebog Pisang Kepok terhadap
           Yield Selulosa

    • Authors: Dewi Maya Maharani, Khulafaur Rosyidin
      Pages: 133 - 139
      Abstract: Carbon sources in the form of sugar to be converted into bioethanol are rapidly developed, they are so called as the first generation, the second generation, and the third generation. The petiole of banana is the second generation of lignocellulose which is a waste and potential in Indonesia to be used as the raw material of bioethanol production. This study aimed to determine the effect of the microwave to the content of petiole`s flour of “gepok” varieties and to know the effect of pretreatment time as well as the ratio of petiole mass to the resulted flour with the solvent of NaOH for bioethanol production. The 20 g of petiole with the size of 60 mesh was dissolved into NaOH 0.5 M with the variation of solvent volume 150 mL, 200 mL and 250 mL then was pretreated with microwave as long as 20, 30, and 40 minutes. Annova resulted that time variable affected the cellulose content however the volume didn`t. Cellulose is a compound which is going to be converted into glucose. Hence, in this study, the lowest decrease of cellulose 350,20 mg/g was chosen from the microwave pretreatment with a yield of 93,10% at 20 g: 250 mL for 30 minutes.  ABSTRAK
      Sumber karbon dalam gula untuk dikonversi menjadi bioetanol banyak mengalami perkembangan, mulai dari sumber bioetanol generasi satu, generasi dua dan generasi tiga. Gedebog pisang merupakan salah satu limbah berlignoselulosa generasi dua yang potensial di Indonesia dan memiliki kandungan selulosa tinggi yang dapat dimanfaatkan sebagai bahan baku produksi bioetanol. Penelitian ini bertujuan untuk mengetahui pengaruh gelombang microwave terhadap kandungan selulosa tepung (gedebog) pisang kepok dan mengetahui pengaruh lama pretreatment serta perbandingan massa bahan dengan volume pelarut NaOH terhadap kandungan selulosa tepung (gedebog) pisang kepok pada proses pretreatment yang dimanfaatkan untuk produksi bioetanol. Gedebog pisang ukuran 60 mesh sebanyak 20 g dilarutkan pada larutan NaOH 0,5 M dengan variasi volume pelarut 150 mL, 200 mL, dan 250 mL, selanjutnya diberi perlakuan (pretreatment) gelombang microwave dengan variasi waktu 20, 30 dan 40 menit. Pada hasil uji lanjut Annova menyatakan bahwa variabel waktu memberikan pengaruh nyata terhadap kandungan selulosa sedangkan interaksi antara variabel dan volume tidak memberikan pengaruh nyata terhadap kandungan selulosa. Selulosa merupakan senyawa yang akan dikonversi lebih lanjut menjadi glukosa. Sehingga pada penelitian ini memilih penurunan selulosa terendah yaitu menjadi 350,20 mg/g akibat pretreatment microwave-NaOH dengan rendemen 93,10% pada perlakuan massa bahan dengan volume pelarut 20 g:250 mL dengan waktu 30 menit.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.16657
      Issue No: Vol. 38, No. 2 (2018)
       
  • Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai

    • Authors: Heru Widyatmoko, Achmad Subagio, Nurhayati Nurhayati
      Pages: 140 - 150
      Abstract: Tapai is a cassava food product fermented by yeast starter (“Ragi”). Among the amylolitic yeasts that had been isolated from the tapai were Candida guilliermondii, C. tropicalis, Trichosporon mucoides, and Saccharomycopsis fibuligera. The aim of this research was to characterize the physicochemical properties of fermented cassava starch by amylolytic yeasts of indigenus tapai i.e. C. guilliermondii, C. tropicalis, T. mucoides, and S. fibuligera. The process of fermentation of cassava starch was done by inoculating each pure isolate by 5% v / v (105 CFU / ml) into cassava starch suspension 50% b/v (100g starch into 200ml sterile distilled water). The incubation was carried out at 28 °C for 24 h, 48 h, and 72 h. The fermented cassava starch was dried at 50 °C for 24 h. Characterization of physicochemical properties of cassava starch included chemical properties (amylose content), paste properties (RVA), thermal properties (DSC), physical properties (SEM granule macrostructure) and functional groups (FT-IR) of unfermented (native) or fermented cassava starch. The results showed that during the fermentation process, the yeast was able to grow up to 7 log10 CFU/ml and the acidity decreased to pH 3,9. The amylose content of fermented cassava starch decreased to 11,22% from native starch amylose content (15,85%). The paste properties of fermented cassava starch increased at the value of trough viscosity, breakdown, final viscosity, and swelling power. The thermal properties of fermented cassava starch increased to 64,7-67 °C for the initial temperature value of gelatinization (To), 69,1-71,2 °C for gelatinization peak temperature (Tp), 73,9-75 °C for the final temperature of gelatinization (Tc), but decreased gelatinization enthalpy in the range of ΔH 4,84-6,38 J/g. The macrostructure of the longest fermented starch granules (72 hours)occurred liberation into irregular granular shapes. The profile of fermented cassava starch functional groups had a similarity with native cassava starch that had the highest absorption spectra at 3291,2 cm-1 peak (vibration of the O-H bonding group) and 2920 cm-1 peak (C-H group vibration). ABSTRAKTapai merupakan produk pangan ubi kayu yang terfermentasi oleh starter khamir (ragi). Di antara khamir amilolitik yang sudah diisolasi dari tapai yaitu Candida guilliermondii, C. tropicalis, Trichosporon mucoides, dan Saccharomycopsis fibuligera. Tujuan penelitian ini adalah melakukan karakterisasi sifat-sifat fisikokimia pati ubi kayu yang difermentasi oleh khamir amilolitik indigenus tapai yaitu C. guilliermondii, C. tropicalis, T. mucoides, dan S. fibuligera. Proses fermentasi pati ubi kayu dilakukan dengan menginokulasikan masing-masing isolat murni sebanyak 5% v/v (105 CFU/ml) ke dalam suspensi pati ubi kayu 50% b/v (100g pati ke dalam 200ml akuades steril). Selanjutnya dilakukan inkubasi pada suhu 28 °C selama 24, 48, dan 72 jam. Pati ubi kayu terfermentasi dikeringkan pada suhu 50 oC selama 24 jam. Karakterisasi sifat-sifat fisikokimia pati ubi kayu meliputi sifat kimia (kadar amilosa), sifat pasta (RVA), sifat termal (DSC), sifat fisik (makrostruktur granula SEM) dan gugus fungsi (FT-IR) pati ubi kayu alami maupun pati ubi kayu terfermentasi. Hasil penelitian menunjukkan bahwa selama proses fermentasi, khamir mampu tumbuh hingga mencapai 7 log10 CFU/ml dan derajat keasaman mengalami penurunan mencapai pH 3,9. Kadar amilosa pati ubi kayu terfermentasi mengalami penurunan menjadi 11,22% dari kadar amilosa pati alami (15,85%). Sifat pasta pati ubi kayu terfermentasi khamir mengalami peningkatan pada nilai viskositas trough, breakdown, viskositas akhir, dan daya kembang. Sifat termal pati ubi kayu terfermentasi menglamai peningkatan menjadi 64,7-67 °C untuk nilai suhu awal gelatinisasi (To), 69,1-71,2 °C untuk suhu puncak gelatinisasi (Tp), 73,9-75 °C untuk suhu akhir gelatinisasi (Tc), tetapi mengalami penurunan entalpi gelatinisasi pada kisaran ∆H 4,84-6,38 J/g. Makrostruktur granula pati yang terfermentasi paling lama (72 jam) mengalami liberasi dengan bentuk granula yang tidak beraturan. Profil gugus fungsi pati ubi kayu terfermentasi oleh khamir memiliki kemiripan dengan pati ubi kayu alami yaitu memiliki spektra penyerapan tertinggi pada puncak 3291,2 cm-1 (getaran gugus ikatan O-H) dan puncak 2920 cm-1 (getaran gugus C-H). 
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.26323
      Issue No: Vol. 38, No. 2 (2018)
       
  • Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its
           Degradation on Instant Noodle Seasoning

    • Authors: Irene Raras Nawangsasi, Yoyok Budi Pramono, Antonius Hintono, Vita Paramita
      Pages: 151 - 159
      Abstract: This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.27550
      Issue No: Vol. 38, No. 2 (2018)
       
  • Effect of Hydraulic Retention Time (HRT) and Organic Loading Rate (OLR) to
           the Nata de coco Anaerobic Treatment Eficiency and its Wastewater
           Characteristics

    • Authors: Istna Nafi Azzahrani, Fanny Arivia Davanti, Ria Millati, Muhammad Nur Cahyanto
      Pages: 160 - 166
      Abstract: In this study, experiments were conducted to investigate the effect of hydraulic retention time (HRT) and organic loading rate (OLR) on process stability of nata de coco wastewater anaerobic treatment using semi-continuous digester. The standard-rate anaerobic digester with working volume of 8.5 L was used to investigate the effect of three different hydraulic retention times (15, 20, and 25 days), and a standard-rate anaerobic digester with working volume of 9.1 L was operated at different organic loading rates of 0.5, 1, and 1.5 g/L/day. The findings revealed that minimum HRT for nata de coco wastewater anaerobic treatment using semi-continuous digester was achieved at HRT 20 days. Based on data from this study, the reduction of organic content in nata de coco wastewater increased when OLR increased until 1 g/L/day. But then those parameters value decreased when OLR being increased further to 1.5 g/L/day. It showed that at 1.5 g/L/day the amount of substrate fed to the system was exceeding the total degradation capacity of methanogenic microorganisms, hence the organic overload happened and decreased the efficiency of organic content reduction in anaerobic treatment of nata de coco wastewater.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.24226
      Issue No: Vol. 38, No. 2 (2018)
       
  • Initial Moisture Content of Corncobs Plays an Important Role in
           Maintaining its Quality during Storage

    • Authors: Lince Mukkun, Herianus J.D. Lalel, Yuliana Tandirubak
      Pages: 167 - 171
      Abstract: Maize is one of the important staple foods for people in Timor, East Nusa Tenggara Province, Indonesia. Subsistent farmers store the maize for their own consumption until the next harvest season, for seed and feed.  However, high initial water content of the kernel due to improper drying prior storage initiate serious damage and losses during the maize storage.  High water content promotes the growth of fungi and insects, and increase respiration rate, resulting in rapid deterioration of maize. The purpose of this study was to determine the initial moisture content that might minimize damage and losses of maize in the farmers’ storage, and to study the effects of some plant materials that are used to smoke corns before storage. The experiment was initiated by sun-drying the harvested corncobs for 0, 2, 4, 6, 8, and 10 days (6 hours a day). This experiment was designed using Completely Randomized Design with 6 treatments and 3 replications. Dried corncobs were stored in the farmer’s storage for 4 months. The effects of maize kernels’ initial water content on the development of water content in kernels; the percentage of damaged kernels; and the species of pathogen and insects were investigated during storage with 2-week intervals.  The results demonstrated that drying the corncobs prior storage for 10 days, resulting in 12.96% of water content, significantly decreased the percentage of seed damage to 6.5%, as compared to without drying process which resulted  in 63%.  Aspergillus flavus, Fusarium sp., and Penicillium sp were found to be the main pathogen during storage.  There are no insect pests found during the storage. 
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.26663
      Issue No: Vol. 38, No. 2 (2018)
       
  • Evaluasi Kesesuaian Lahan Komoditas Pangan Utama di Kecamatan Umbu Ratu
           Nggay Barat Kabupaten Sumba Tengah

    • Authors: Marten Umbu Nganji, Bistok Hasiholan Simanjuntak, Suprihati Suprihati
      Pages: 172 - 177
      Abstract: This research was conducted in West Umbu Ratu Nggay district of Central Sumba Region in January–March 2017. The method of analysis used was LQ (Location Quotient) method, matching method and overlay method. The results showed that the maim food commodities in West Umbu Ratu Nggay District were green beans with values of LQ 1,60; sweet potato with LQ 1,33, rice with LQ 1,16; and corn with LQ 1,03. Green beans suitability class is S2 (moderatelly suitable) with area 28.021,13 ha (99.69%) and N (not suitable) with area 87.91 ha (0.31%). Sweet potato commodity with land suitability is in class S1 (highly suitable) with area 90,41 ha (0.32%), S2 (moderatelly suitable) with of 27.930,73 ha (99.7%), and N (not suitable) with area 87,91 ha (0.31%). Commodity of rice with land suitability class S1 (highly suitable) with area of 1.322,43 ha (4.70%), S2 (moderatelly suitable) with area of 26.704,21 ha (95.00%), and N (not suitable) with area of 83,24 ha (0.30%). Corn commodity with land suitability class S2 (moderatelly suitable) with area of 8.21,13 ha (99.69%) and N (not suitable) with area of 87,91 ha (0.31%). ABSTRAKPenelitian ini dilakukan di Kecamatan Umbu Ratu Nggay Barat Kabupaten Sumba Tengah pada bulan Januari-Maret 2017. Metode analisis yang digunakan adalah metode LQ (Location Quotient), metode pencocokan dan metode overlay. Hasil analisis menunjukkan bahwa komoditas pangan unggulan di Kecamatan Umbu Ratu Nggay Barat secara berturut-turut adalah kacang hijau dengan nilai LQ 1,60, ubi jalar dengan nilai LQ 1,33, padi sawah dengan nilai LQ 1,03 dan jagung dengan Nilai LQ 1,03. Kelas kesesuaian lahan kacang hijau adalah S2 (cukup sesuai) dengan luas 28.021,13 ha (99,69%) dan  N (tidak sesuai) 87,91 ha (0,31%). Komodias ubi jalar  dengan kelas kesesuaian lahan S1 (sangat sesuai) dengan luas 90, 41 ha (0,32%), S2 (cukup sesuai) dengan luas 27.930,73 ha (99,37%), dan N (tidak sesuai) 87,91 ha (0,31%). Komoditas padi sawah dengan kelas kesesuaian lahan S1 (sangat sesuai) 1.322, 43 ha (4,70%). S2 (cukup sesuai) 26.704,21 ha (95,00%), dan N (tidak sesuai) 83,24 ha (0,30%). Komoditas jagung dengan kelas kesesuaian lahan S2 (cukup sesuai) 28.021,13 ha (99,69%) dan N (tidak sesuai) 87,91 ha (0,31%). 
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.33147
      Issue No: Vol. 38, No. 2 (2018)
       
  • Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey
           Protein Concentrate dan Gum Xanthan

    • Authors: Mohamad Djali, Syamsul Huda, Lovita Andriani
      Pages: 178 - 186
      Abstract: Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.22451
      Issue No: Vol. 38, No. 2 (2018)
       
  • Validasi Metode Analisis Kadar Kalsium pada Susu Segar secara Titrasi
           Kompleksometri

    • Authors: Moh. Taufik, Seveline Seveline, Emilia Ratih Saputri
      Pages: 187 - 193
      Abstract: Analysis of calcium content in fresh milk generally uses Atomic Absorption Spectroscopy (AAS). Alternatively, it could be analyzed using complexometric titration. The study aimed to validate the method of calcium content analysis in fresh milk by complexometric titration. The results showed that the linearity test using calcium standard solution at a working range of 4-24 mg/100 mL had R2 of 0.9983, while the limit of detection and limit of quantification were 0.47 mg/100 mL and 1.57 mg/100 mL, respectively. The accuracy by spiking method at the spiking concentration of 60 mg/100 mL sample was 99.29%. The repeatability and intra-lab reproducibility showed acceptable precision with CV value of 0.98% and 2.59%, respectively. The results of ruggedness test showed that this method was rugged to the variation of sample volume and ethylenediaminetetraacetic acid (EDTA) concentration. This study proved that complexometric titration can be used to determine calcium content in fresh milk. ABSTRAKAnalisis kadar kalsium pada susu segar umumnya menggunakan Atomic Absorption Spectroscopy (AAS) yang relatif mahal. Salah satu metode alternatif yang dapat digunakan adalah titrasi kompleksometri. Sampai sekarang, data validasi terhadap metode tersebut pada sampel susu segar belum tersedia. Tujuan penelitian ini adalah memvalidasi metode analisis kadar kalsium pada susu segar secara titrasi kompleksometri. Hasil penelitian menunjukkan uji linearitas dengan menggunakan larutan standar kalsium pada rentang 4-24 mg/100 mL mempunyai nilai R2 sebesar 0,9983, sedangkan nilai batas deteksi dan batas kuantifikasi berturut-turut adalah 0,47 mg/100 mL dan 1,57 mg/100 mL. Nilai akurasi (recovery) sebesar 99,29% pada konsentrasi spiking 60 mg/100 mL sampel. Hasil penelitian atau metode uji yang divalidasi menunjukkan nilai keterulangan dan reprodusibilitas intralab yang baik dengan nilai CV analisis berturut-turut 0,98% dan 2,59%. Hasil uji ketangguhan menunjukkan metode ini bersifat tangguh (rugged) terhadap variasi volume sampel dan konsentrasi asam etilenadiaminatetraasetat (EDTA) yang digunakan. Berdasarkan hasil penelitian tersebut, metode titrasi kompleksometri dapat digunakan untuk menentukan kadar kalsium pada susu segar.  
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.25459
      Issue No: Vol. 38, No. 2 (2018)
       
  • Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan
           Plastik

    • Authors: Rasyid Hanafi Harahap, Zulkifli Lubis, Jamaran Kaban
      Pages: 194 - 199
      Abstract: The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.24720
      Issue No: Vol. 38, No. 2 (2018)
       
  • Aktivitas Antioksidan Minuman Daun Beluntas Teh Hitam (Pluchea indica
           Less-Camelia sinensis)

    • Authors: Paini Sri Widyawati, Tarsisius Dwi Wibawa Budianta, Yesiana Dwi Wahyu Werdani, Maria Olivia Halim
      Pages: 200 - 207
      Abstract: The research was conducted to explore the potency of pluchea leaves-black tea drink as antioxidant at various proportions. The research used a single factor randomized block design of pluchea leaves and black tea proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w). Each of it was repeated five times. The parameters observed in this study were secondary metabolites, total phenolic, total flavonoids, free radical DPPH scavenging activity, and iron reducing power. The data were statistically analyzed using Analysis of Variance (ANOVA) at α = 5%, if the analysis showed a significant effect then it was continued with Duncan's Multiple Range Test (DMRT). Data was stated as mean ± standard deviation. The results showed that the secondary metabolites containing in drink from pluchea leaves and black tea at various proportions were alkaloids, flavonoids, phenolics, saponins, tannins, and cardiac glycosides. The increasing of black tea proportion in samples added the intensity of alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides compounds detected, but the tannins were decreased. These secondary metabolites were correlated with total phenolic content (TPC) and total flavonoid content (TFC). The increasing of black tea proportion in drink significantly decreased DPPH free radical scavenging activity and iron ion reducing power, except for 100% black tea proportion. Tannin compounds seems determining antioxidant activity.  Based on coefficient correlation between TPC or TFC and DPPH free radical scavenging activity or iron ion reducing power, the result showed that DPPH free radical scavenging activity was dominantly contributed by TPC and iron ion reducing power was determined by TPC and TFC. ABSTRAKPenelitian ini dilakukan untuk mengetahui potensi minuman daun beluntas teh hitam sebagai antioksidan pada berbagai proporsi. Penelitian ini menggunakan rancangan acak kelompok satu faktor, yaitu proporsi daun beluntas teh hitam meliputi 100:0; 75:25; 50:50; 25:75; dan 0:100% (b/b). Tiap faktor diulang sebanyak 5 kali. Parameter yang diamati pada penelitian ini meliputi kandungan metabolit sekunder, total fenolik (TPC), total flavonoid (TFC), kemampuan menangkal radikal bebas DPPH, dan kemampuan mereduksi ion besi. Data dianalisis secara statistik dengan Analysis of Variance (ANOVA) pada α = 5%, jika terdapat beda signifikan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT). Data dinyatakan dengan rata-rata ± standar deviasi.  Hasil menunjukkan bahwa metabolit sekunder yang terkandung dalam minuman daun beluntas teh hitam pada berbagai proporsi adalah alkaloid, flavonoid, fenolik, saponin, tannin, dan kardiak glikosida. Peningkatan proporsi teh hitam menambah intensitas senyawa alkaloid, fenolik, flavonoid, saponin, dan kardiak glikosida yang terdeteksi, tetapi kandungan senyawa tannin berkurang. Kandungan metabolit sekunder ini berkorelasi dengan total fenolik (TPC) dan total flavonoid (TFC). Peningkatan proporsi teh hitam dalam minuman menurunkan kemampuan menangkal radikal bebas DPPH dan kemampuan mereduksi ion besi, kecuali pada proporsi teh hitam 100%. Kandungan senyawa tannin dalam minuman menentukan aktivitas antioksidan. Berdasarkan koefisien korelasi antara TPC atau TFC dan kemampuan menangkal radikal bebas DPPH atau kemampuan mereduksi ion besi, hasil menunjukkan bahwa kemampuan menangkal radikal bebas DPPH dominan dikontribusi oleh TPC dan kemampuan mereduksi ion besi ditentukan oleh TPC dan TFC.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.25699
      Issue No: Vol. 38, No. 2 (2018)
       
  • Sistem Pendukung Keputusan Monitoring dan Peramalan Harga Beras di
           Kabupaten Deli Serdang, Sumatera Utara

    • Authors: Ferlando Jubelito Simanungkalit, Benika Naibaho
      Pages: 208 - 216
      Abstract: The goal of this research was to design a Decision Support System (DSS) to monitor and forecast the price of rice. This system was designed to help the policy makers in decision making process to stabilize the rice price. The most fitted model base of the DSS forecasting method was selected by analyzing the architecture of Artificial Neural Network (ANN). The best fitted ANN architecture was selected based on the smallest value of Mean Square Error (MSE) and Mean Absolute Percentage Error (MAPE) in training, testing, and validation. The research was done using the monthly price of rice IR64 in District Deli Serdang, North Sumatera from January 2000 to December 2015. Decision support system developing phases was used to create the best match of ANN architecture for the model base of the DSS along with the database, the knowledge base, as well as the user interface. DSS was programmed using the PHP programming and was designed in a web base to facilitate the interaction between the DSS, the system's users, and the flow of data exchange. From 73 trials unit of the ANN architecture analysis, it has been obtained that an ANN 12-1-1, purelin activation function inside the hidden layer, purelin activation function inside the output layer, traingda training algorithm (gradient descent with adaptive learning rate) and the value of learning rate was 0,1 were the best match for developing the DSS forecasting method. Furthermore, the MSE and MAPE of the training, testing and validation in a row were 0.00128 and 3.57%; 0.0319 and 5.47%; 0.0052 and 2.51%. The validation results showed that the forecasting results that has been produced by the DSS has a 90 % accuracy.ABSTRAKSistem pendukung keputusan monitoring dan peramalan harga beras dirancang untuk memberikan prediksi harga masa depan dan dukungan keputusan bagi para pembuat kebijakan dalam melakukan stabilisasi harga beras. Tujuan penelitian ini adalah merancang prototipe Sistem Pendukung Keputusan (SPK) dengan terlebih dahulu menganalisis arsitektur Jaringan Saraf Tiruan (JST) yang paling sesuai untuk digunakan sebagai metode peramalan/subsistem model SPK. Kajian dilakukan dengan menggunakan data harga bulanan komoditas beras IR64 di Kabupaten Deli Serdang, Sumatera Utara bulan Januari 2000–Desember 2015. Arsitektur model JST terbaik dipilih berdasarkan pada nilai Mean Square Error (MSE) dan Mean Absolute Percentage Error (MAPE) terkecil dari hasil pelatihan, pengujian dan validasi. Arsitektur model JST terbaik kemudian dirancang menjadi subsistem model SPK bersamaan dengan basis data, komponen pengetahuan dan tampilan antarmuka menggunakan fase-fase perancangan sistem pendukung keputusan. SPK dirancang untuk digunakan berbasis web (web base) agar memudahkan interaksi dengan pengguna (user) dan arus pertukaran data. SPK diprogram menggunakan bahasa pemrograman PHP. Dari 73 percobaan analisis arsitektur model JST yang telah dilakukan, diperoleh satu arsitektur JST dengan performa peramalan terbaik yang digunakan sebagai metode peramalan dengan arsitektur 12-1-1, fungsi aktivasi purelin pada lapisan tersembunyi, fungsi aktivasi purelin pada lapisan output, algoritma pelatihan traingda (gradient descent with adaptive learning rate) dan nilai laju pembelajaran 0,1. Nilai MSE dan MAPE dari hasil pelatihan, pengujian dan validasi berturut-turut adalah 0,00128 dan 3,57%; 0,0319 dan 5,47%; 0,0052 dan 2,51%. Hasil validasi menunjukkan bahwa hasil peramalan yang dihasilkan oleh SPK memiliki tingkat akurasi 90%.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.16833
      Issue No: Vol. 38, No. 2 (2018)
       
  • Model Matematis Pengeringan Pati Sagu pada Pneumatic Conveying
           Recirculated Dryer

    • Authors: Abadi Jading, Nursigit Bintoro, Lilik Sutiarso, Joko Nugroho Wahyu Karyadi
      Pages: 217 - 226
      Abstract: Flour drying could be conducted by using pneumatic conveying dryer (PCD) or flash dryer, but generally it is required a high vertical pipe. The high of vertical pipe may be replaced with a recirculation process to produce a required final moisture content of the material. This study had designed pneumatic conveying recirculated dryer (PCRD) to dryi of wet sago starch. Later, the design was used to determine a mathematical model of the relationship between the variables of drying process with final moisture content of the material. The purpose of this study was to develop a mathematical model of the relationship between the final moisture content of wet sago starch  with variables drying process and recirculation continuously in the pneumatic conveying recirculated dryer (PCRD) using dimensional analysis. Buckingham Phi Theorem methods of dimensional analysis was used to find the relationship variables that affect the final moisture content of wet sago starch on the PCRD machine. The mathematical model generated in this study is      The coefficient of determination (R2) of the mathematical model was 0.948, or 94.8 %, indicated that the model was valid to predict the final moisture content of wet sago starch in designing PCRD machines. While the sensitivity of the test results showed that the dimensionless product of the most influential are , , and . The model was applicable for drying wet sago starch or other starch material which is similat to the physical properties of wet sago starch. ABSTRAKPengeringan bahan-bahan tepung dapat dilakukan dengan pneumatic conveying dryer (PCD) atau flash dryer, namun umumnya memerlukan pipa vertikal yang cukup tinggi. Pipa vertikal yang tinggi dapat diganti dengan proses resirkulasi untuk menghasilkan kadar air akhir bahan yang disyaratkan. Pada penelitian ini telah dirancang pneumatic conveying recirculated dryer (PCRD) untuk mengeringkan pati sagu basah, serta dicari model hubungan matematis antara variabel-variabel proses pengeringan dengan kadar air akhir. Tujuan penelitian ini adalah mengembangkan model matematis hubungan antara kadar air akhir pati sagu basah dengan variabel-variabel proses pengeringan resirkulasi secara kontinyu pada pneumatic conveying recirculated dryer (PCRD) menggunakan analisis dimensi. Metode Buckingham Phi Theorem dalam analisis dimensi digunakan untuk mencari hubungan variabel-variabel yang berpengaruh terhadap kadar air akhir pati sagu basah pada mesin PCRD. Model matematis yang dihasilkan pada penelitian ini adalah      Nilai koefisien determinasi (R2) dari model matematis tersebut adalah 0,948 atau 94,8 %, menunjukkan bahwa model tersebut valid digunakan untuk memprediksi kadar air akhir pati sagu basah dalam merancang mesin PCRD. Sedangkan hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh adalah , , dan . Model tersebut berlaku untuk pengeringan pati sagu basah atau bahan-bahan tepung lainnya yang sifat fisiknya identik dengan pati sagu basah.
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.15311
      Issue No: Vol. 38, No. 2 (2018)
       
  • Teknologi Kolektor Surya Berlubang tanpa Kaca Transparan untuk
           Mengeringkan Daun Gaharu

    • Authors: Irwin Bizzy, Budi Santoso, Muhammad Zahri Kadir
      Pages: 227 - 233
      Abstract: The perforated solar collector technology is a highly potential solution to take advantage of renewable energy in tropical countries such as Indonesia. This technology can be applied as a simple technology for drying of agricultural products. This study aims to determine the rate of the decreased moisture content of gaharu leafs. In this study, the perforated solar collector equipped with four ribs was used. The efficiency evaluation of perforated solar collector plate was conducted in Wind Tunnel-Rig, Basic phenomenon Laboratory of Mechanical Engineering Department, Sriwijaya University. The dimension of the plate is 850 mm × 300 mm × 1.5 mm, which has 1018 holes with 2.5 mm in diameter. The results show that the drying rate for achieving the 10% moisture content of the gaharu leafs, can be reached in 2–3 days. This condition occurs when the weather is sunny, or not cloudy and rainy. In other condition, when the sunshine with an average solar irradiation on the surface is greater than or equal 500 W/m2. The efficiency tests of the perforated  aluminum plate solar collector using wind velocity as input parameter show that the blackened plate resulted in better performance (12,83%) than the colorless one in (6,36%). ABSTRAKTeknologi kolektor surya berlubang ini merupakan salah satu solusi untuk dapat memanfaatkan energi baru terbarukan yang peluangnya sangat besar untuk dikembangkan di negara beriklim tropis seperti negara Indonesia. Teknologi ini dapat digunakan sebagai teknologi tepat guna untuk mengeringkan produk-produk pertanian. Tujuan penelitian ini adalah untuk menentukan laju penurunan kadar air daun gaharu. Dalam pengujian pengeringan ini digunakan kolektor surya berlubang bersayap empat. Evaluasi efisiensi pelat kolektor surya berlubang dilakukan di Wind Tunnel Laboratorium Fenomena Dasar, Jurusan Teknik Mesin, Universitas Sriwijaya. Dimensi dari pelat kolektor surya berlubang adalah 850 mm x 300 mm x 1,5 mm, dengan jumlah lubang 1.018 buah yang berdiameter 2,5 mm. Hasil penelitian menunjukkan bahwa laju pengeringan daun gaharu untuk mencapai kadar air 10 % dapat dihasilkan dalam 2 ¸ 3 hari.  Kondisi ini terjadi bila cuaca cerah, tidak hujan dan tidak berawan. Dalam kondisi lain, ketika matahari bersinar dengan radiasi matahari rata-rata yang mencapai permukaan lebih besar atau sama dengan 500 W/m2. Pengujian efisiensi kolektor surya pelat alumunium berlubang dengan parameter kecepatan udara, menunjukkan bahwa pelat berwarna hitam menghasilkan performansi yang lebih baik (12,83%) dibandingkan dengan pelat tanpa warna (6,36%).
      PubDate: 2018-07-30
      DOI: 10.22146/agritech.30360
      Issue No: Vol. 38, No. 2 (2018)
       
 
 
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