Jumeri, Jumeri
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Pengembangan Tortila Berkalsium Sebagai Alternatif Pangan Diet Casein Free-Gluten Free pada Industri Kecil dengan Metode Value Engineering Sadikin, Jeremy Yonathan; Suryandono, Agustinus; Jumeri, Jumeri
Agritech Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13830

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The number of people with autism increased 56% in 1998 – 2013, and it was a global problem. People with autism need special treatments and CFGF diet (casein free, gluten free) was one of those treatments. That’s why, the development The calcium content was expected to substitute the calcium from dairy consumption, which shouldn’t be consumed by people with autism. The method used in this product development was value engineering which separated in three steps: information, creativity, and analysis steps. Respectively, this research was also further completed with chemical The goal of this research was to design some product implemented in small scale industry. Respondends and panelist in this research were consisted of students and teachers. They acted as the market of the product, especially as a  part of general society. This product were designed to provide CFGF snack for people with autism, and those who need CFGF diet. But this product was not limited to that market, it can be consumed by general society not only for people with autism, hence the students and teachers were used. The research showed that the best concept was a product produced with to get 200 grams of dough. This product concept was also designed to be packed in big size gusset packaging materials and the chips was triangle-shaped with size of feasible to be produced in small scale industry.ABSTRAKDengan jumlah penyandang autis yang terus meningkat, misalnya peningkatan sebesar 56% pada 1998 – 2013, maka produk tortila berkalsium potensial dikembangkan sebagai alternatif pangan untuk diet CFGF (casein free, gluten free) dan kandungan kalsiumnya bisa membantu menggantikan kalsium dari susu sapi yang mengandung kasein. Tujuan penelitian adalah merancang sejumlah konsep produk tortila berkalsium dan memilih satu konsep yang paling disukai Metode penelitian adalah yang terdiri dari tiga tahap: informasi, kreativitas dan analisa. Penelitian juga dilengkapi analisa lanjutan: analisa kimia guru, selaku masyarakat umum yang bisa mengonsumsi produk. Produk ini memang diawali dari adanya kebutuhan diet CFGF, namun konsumsi produk tetap bisa untuk umum sehingga produk bisa dikonsumsi semua kalangan, tidak terbatas hanya untuk penyandang autis yang perlu diet CFGF. Konsep terbaik yang diperoleh adalah tortila dengan komposisi bahan berupa rasio tepung jagung : tapioka sebesar 50:50 dan 3 g garam serta 7 g tepung tulang rawan ayampedaging, per 200 g adonan keripik. Konsep ini didesain dengan kemasan gusset ukuran besar, serta bentuk kepingan.
Analisis Produktivitas Perusahaan Tempe "Murni" Yogyakarta di Masa Krisis Ekonomi Widodo, Kuncoro Harto; Jumeri, Jumeri
Agritech Vol 19, No 3 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13725

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Analisis Preferensi Konsumen dan Uji Mutu Mie Instant di Daerah Istimewa Yogyakarta Suyantohadi, Atris; Suharno, Suharno; Jumeri, Jumeri
Agritech Vol 20, No 2 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13694

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Pola Produksi Etilen, Respirasi, dan Sifat Sensoris Beberapa Buah Pada Kondisi Udara Terkendali Jumeri, Jumeri; Suhardi, Suhardi; Tranggono, Tranggono
Agritech Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.19333

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One method to prolong the selflife of fruit is to control the atmosphere at a low temperature. In This research, the composition of the standard atmosphere (CO2 : 02 : N2) was 0,03% : 21% : 78%, and the composition of the control atmosphere of CO2 : 02 : N2 were (0% : 10% : 90%), (0% : 5% : 95%), (5%, 10%, 85%), and (5% : 90%). The research goal was to detect athylene production using a spectometer photoacustic, respiration rate using a respirator, and determine the sensory of fruit. The Fruits used in the research are apple (Mains syvestris Mill.), mangosteen (Garcinia mangostana L.), guava (Psidium guajava), chico (Manilkara Zapota Linn), avocado (Persea americana Mill.), and banana (Musa paradisiaca). The final results of the research suggested that generally fruits in control atmospheres determine ethylene production and respiration rate are lower than standart. The sensory of fruit in the control atmosphere is the same, too. The quality of fruits is the control atmosphere combinated temperature 10°C was better than the standart. The control atmosphere with composition CO2 5%, 02 5%, N2 90% resulted the best quality fruit.
Possible Involvement of A Monophenol Monooxygenase in A-Factor-Dependent Yellow Pigment Production in Streptomyces griseus Jumeri, Jumeri; Ohnishi, Yasuo; Horinouchi, Sueharu
Agritech Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13631

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A-factor (2-isocapryloyl-3R-hydroxymethil-γ-butyro-lactone) is an essential hormonal regulator for morphological development, as well as streptomycin and yellow pigment productions in Streptomyces griseus. By UV-treatment, three mutants that were deficient in yellow pigment production but showed normal morphologiical development and strptomycin production were obtained. A 7.5 kb-DNA fragment, which restored the yellow pigment production in one of the mutants, was shotguncloned from a chromosomal DNA of wild-type SS. griseus. Sequence analysis of this fragment showed that it contained 6 complete open reading frmaes including melC1 and melC2. MelC2 and MelC1 have high sequence similarity to monophenol monooxygenases and co-factors of the enzyme, respectively. Because a melCC2-disrupted strain showed yellow pigment deficient phenotype, it was probable that the monophenol monooxygenase homologue is involved in the biosynthesis of the yellow pigment.
Kajian Konsumsi Gula Pasir di D.I. Yogyakarta (Tinjauan Aspek Mutu dan Kesukaan Konsumen Rumah Tangga) Ismoyowati, Dyah; Jumeri, Jumeri
Agritech Vol 19, No 3 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13724

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QUALITY OF FRESH STRAWBERRY (Fragaria sp cv. HOLIBERT ) FROM KETEP MAGELANG CENTRAL JAVA AND ITS STORAGE IN TROPICAL ENVIRONMENT Falah, Mohammad Affan Fajar; Yuliastuti, Putri; Hanifah, Risma; Saroyo, Pujo; Jumeri, Jumeri
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (878.686 KB) | DOI: 10.31186/j.agroind.8.1.1-10

Abstract

 Strawberry (Fragaria sp cv Holibert) is a non-climakteric fruit which have high value with high  consumer demand. Tropical environment conditions can deteriorate and decrease quality of their fruit. Objective of the research were to identify quality characteristics of fresh strawberry that storages in tropical environment with and without temperature controlled.Strawberry fruit were sampled from mountain area in Ketep, Magelang, Central Java. Several quality parameter were measured include physical parameter (fresh weight, weight loss, skin texture and color) and chemical parameter (water content, soluble solid content, vitamin C and titratable acidity). Then, fresh weight of strawberry were  compared with IQS 8026-2014 using control chart. Storage conditions were tropical condition without controlled temperature and controlled temperature at 4 oC and 10 oC. Result shown that chemical parameters of fresh strawberry were optimum at 4 oC storage condition for water content and soluble solid content. Physical parameter of fresh starwberry were better conditions at controlled environment. The standard quality  was confirmed with class 1 for weight averages >15-20 g/fruit for best fruit . Tropical conditions were deteriorate quality and shortage shelf life of the strawberry.