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Jurnal Agritech
ISSN : 02160455     EISSN : 25273825     DOI : -
Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).
Articles 1,053 Documents
Pengembangan Irigasi, Produksi Pangan, dan Implikasinya Terhadap Siklus Air Susanto, Sahid
Agritech Vol 12, No 2 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (2091.292 KB) | DOI: 10.22146/agritech.19234

Abstract

The cereal production especially rice has increased sharply in Indonesia. The irrigation development program implemented by the government has become an important rote in the production process. However, expansion of irrigated paddy lands significantly influence the hydrological regime in its basin. A set of basic indicator for assessing the hydrological implication of the development in a river basin was proposed.
Pengawetan Geplak dengan Sorbat dan Propionat Suhardi, Suhardi; Marsono, Y.
Agritech Vol 10, No 3 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1014.791 KB) | DOI: 10.22146/agritech.19063

Abstract

Telah dilakukan penelitian penggunaan potasium sorbat dan potasium propionat dengan kadar 0,05%-0,15% untuk mengawetkan geplak. Selama penyimpanan geplak diamati tiga hari sekali selama satu bulan atau sampai geplak berbau tengik atau berjamur. Pengamatan meliputi total jamur, total bakteri, total asam, tingkat ketengikan. Hasil percobaan menunjukkan bahwa geplak yang diberi tambahan sorbat 0,10% dan 0,15% masih awet sampai sebulan; sedangkan geplak yang ditambah propionat sampai kadar 0,15% maupun geplak tanpa penambahan mulai rusak pada hari ke sembilan. Geplak yang diawetkan dengan sorbat agak berbau sorbat yang dapat "dikurangi" dengan penambahan essen.
Skrining Bakteri Asam Laktat Penghasil Bakteriosin dari Daging dan Produk Olahannya Rahayu, Endang Sri; Wardani, A.K.; Margino, S.
Agritech Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (2434.864 KB) | DOI: 10.22146/agritech.13490

Abstract

Lactic acid bacteria (LAB) which naturally occur in meat and meat products have been isolated and screened for their ability to produce bacteriocin. The objective of this research was to obtain the potential bacteriocin producer of lactic acid bacteria which could be used as food bio-preservative. Source of lactic acid bacteria used in this study were beef chicken flesh, vacuum packaged sausage and sliced meat obtained from traditional market or department store. Ten grams of each samples was put onto five different enrichment media, i.e., TGE (tryptoneglucose-yeast extract) pH 5 plus 3% NaCl; MRS (deMan Rogose Sharpe) pH 5,5; TGE broth pH 5,5; TGE buffer broth pH 5,5; and TGE broth plus Tween 80 & 1% Naazida pH 6,0, incubated for 24-71 hours to stimulate the growth of lactic acid bacteria. Different enrichment media were used to stimulate the growth of strains belong to each genus, since the nutritional and environmental requirement for optimum growth were suggested to be genera-dependent. Screening of LAB bacteriocin producer was carried out by dilution -pour plate methods (culture from each enrichment medium) followed by overlay using the indicator strains. Indicator strains used in this study were Lactobacillus plantarum NCDO 955, Pediococcus acidilactici LB-42, Leuconostoc mesenteroides LY, and Enterococcus faecalis MI. Colonies showing growth inhibition to indicator (indicated by clear zone) were isolated and purified. Isolates were then characterized based on Gram, catalase, shape and arrangement of cell, type of fermentation, effect of temperature to the growth and acid production from several carbon sources. From the primary screening (dilution - pour plate –overlay), 30 strains belong to Lactobacillus, Leuconostoc, Streptococcus and Enterococcus which suspected to produce antimicrobial substance were obtained. However, based on the confirmation lest (dUsion method), only three (3) strains were identified to produce bacteriocin. i. e. Leuconostoc mesenteroides SM 22, SM 32, and SM 46. In this study, Leuconostoc mesenteroides SM 22 was selected for food application. Bacteriocin of Leuconostoc mesenteroides SM-22 was able to inhibit the growth of psychrophilic bacteria naturally occur in meat and shrimp kept at refrigerator. Microbial population of raw meal with the initial number of about 3x104 CFU/g decreased one log cycle after treated with bacteriocin, and this number maintained less than 105 CFU/g after storage raw meat at refrigerator for five days. On the other side, microbial population of raw meat with no bacteriocin treatment increased to 106 CFU/g after 4 days kept at refrigerator. In the case of shrimp, washing raw shrimp with cold water could reduce the population of bacteria about one log cycle, followed treatment with bacteriocin, this populationincreased very slowly and still less than 105 CFU/g after 5 days storage at refrigerator. While without any treatment, microbial population of raw shrimp which initially about 3x105 CFU/g rapidly increased to 106 CFU/g after 3 days. This data showed that Leuconostoc mesenteroides SM-22 was a potential bacteriosin producer and can be applied as bio-preservative for cold storage fbod.
Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numeri Karneta, Railia; Rejo, Amin; Priyanto, Gatot; Pambayun, Rindit
Agritech Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (229.831 KB) | DOI: 10.22146/agritech.9415

Abstract

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.
Penyusunan Sistem Pendukung Keputusan untuk Penetapan Indeks Ketahanan Pangan di Tingkat Rumah Tangga dan Wilayah 458 (Studi Kasus di Desa Srimartani, Piyungan, Bantul, Yogyakarta) Erniati, Erniati; Sutiarso, Lilik; Sudira, Putu
Agritech Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1064.735 KB) | DOI: 10.22146/agritech.9542

Abstract

Food security in Indonesia at national level, is considered as adequate, when seen from the side of availibility but the level of poverty is still high. It means that even the national food availability is abundant, but it can not be accessed by all residents at household level. Therefore, food security situation should be constantly monitored. one method to identify and provide food security situation data / information is establishment of food security index. This research has an objective to design instrument (a software) Decision Support System (DSS) to define food security index in household and region level. DSS for defining food security index needs to be done, so that there is a computer-based information system program that can be used to process and present data better, as a reference for policy makers on food security issues. The program is designed using a desktop-based software. It integrated the dialog subsystem, models subsystem, database subsystems and knowledge components subsystem. The data was collected at Srimartani village, Piyungan district, Bantul Regency, D.I. Yogyakarta Province, applying survey and interview methods in designing database. The dynamically designed program indicated that DSS program for food security index in household and region level can be used as an instrument to identify and give food security situation on a regular basis information. The information can be shown in the form of indexes and categories, as well as maps. according to the food security index result analysis for the household level of Sample Village, there were 1 sub-village in food insecurity,  6 sub-village in food vulnerable; and 10 sub-village in food security status. according to food insecurity index of the region level, food security level of Srimartani Village can be categorized as good enough, which was shown by index value 0,48. It means that all subvillage in Srimartani Village was categorized as secure enough, secure, and very secure. Based on this result analysis, according to the knowledge base of food security owned by the author, it was suggested to the local and provincial government to monitor region situation/condition regularly, especially for sub-village with food vulnerability category. The DSS program recommended the local and provincial government to give direct aid which will help the community to solve the food insecurity problem. ABSTRAKKetahanan pangan di Indonesia secara nasional tergolong cukup apabila dilihat dari sisi ketersediaan, namun tingkat kemiskinan masih cukup tinggi. Itu artinya meskipun ketersediaan secara nasional melimpah, namun pangan tersebut tidak bisa diakses oleh semua warga sampai ke tingkat rumah tangga. oleh karena itu, ketahanan pangan merupakan salah satu hal yang perlu terus menerus diawasi keadaannya dari waktu ke waktu. Salah satu metode untuk mengidentifikasi dan memberikan data/informasi tentang situasi ketahanan pangan adalah dengan penetapan indeks ketahanan pangan. Penelitian ini ditujukan untuk membangun instrument (seperangkat software) Sistem Pendukung Keputusan (SPK) untuk menetapkan indeks ketahanan pangan di tingkat rumah tangga dan wilayah. SPK (Decission Support System/DSS) untuk penetapan indeks ketahanan pangan perlu dilakukan supaya tedapat suatu program yang dapat digunakan sebagai sistem informasi berbasis komputer untuk mengolah dan menyajikan data dengan lebih baik sebagai bahan acuan bagi para pengambil kebijakan terkait masalah ketahanan pangan. Program dirancang dengan pemrograman berbasis desktop sebagai software bantu dalam menggabungkan subsistem dialog, subsistem model, subsistem basis data dan subsistem komponen pengetahuan. Pengumpulan data dilakukan di Desa Srimartani, Piyungan, Bantul, D.I.Yogyakarta dengan metode survey dan wawancara untuk diolah sebagai basis data. Hasil perancangan program menunjukkan bahwa program SPK untuk indeks ketahanan pangan di tingkat rumah tangga dan wilayah yang dirancang secara dinamis dapat digunakan sebagai instrument untuk melakukan identifikasi serta memberikan data/informasi situasi ketahanan pangan secara berkala yang ditampilkan dalam bentuk laporan berupa indeks dan kategori serta peta. Berdasarkan hasil analisis terhadap indeks ketahanan pangan di tingkat rumah tangga di desa sampel menunjukkan adanya 1 dusun rawan pangan; 6 dusun rentan pangan; 10 dusun tahan pangan. Berdasarkan indeks ketahanan pangan di tingkat wilayah, situasi ketahanan pangan Desa Srimartani cukup baik, ditunjukkan dengan indeks kurang dari 0,48 artinya semua dusun di Desa Srimartani masuk kategori cukup tahan, tahan dan sangat tahan. Berdasarkan hasil analisis, sesuai dengan knowledge base tentang ketahanan pangan yang dimiliki penulis, disarankan agar aparat desa dan pemeritah dapat melakukan monitoring situasi/kondisi wilayah secara berkala. Untuk dusun yang masuk kategori rawan pangan, program SPK memberikan rekomendasi kepada Pemerintah dan aparat desa agar memberikan bantuan langsung/bantuan tunai agar dapat membantu kondisi rawan pangan yang sedang terjadi.
Kajian Aset Nirwujud dalam Manajemen Sistem Irigasi Waskitho, Nugroho Tri; Arif, Sigit Supadmo; Maksum, Moch; Susanto, Sahid
Agritech Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (129.766 KB) | DOI: 10.22146/agritech.9656

Abstract

The research aimed at studying on intangible assets at irrigation system management. The research method consisted oftwo stages. The first stage was data collecting which was done by questionnaire and interview on management of Water Use Associations (WUA) in Mejing irrigation system in Bantul, Sapon irrigation system in Kulon Progo, Yogyakarta, and Molek irrigation system in Malang, East Java. The second stage was data analysis which was done using ANFIS (Adaptive Neuro Fuzzy Inference System).The research result indicated that knowledge management falls into four main components: (i) learning organization, (ii) principle of organization, (iii) policy and strategy of organization, and (iv) information and communication technology which are integrated for controlling intangible assets in irrigation system. Intangible assets consisted of human capital, structural capital, and relation capital which are integrated for controlling performance of irrigation system. Knowledge management in Mejing and Sapon irrigation systems were in moderate-good condition (3.81 in1-5 scale) and in Molek irrigation system was poor (2.37). Intangible assets in Mejing, Sapon, and Molek irrigation systems were in moderate-good condition (3.61). Effectiveness of performance in Sapon, Mejing, and Molek irrigation systems were very good (0.89-0.95) and were very potential to develop. Each irrigation system had different prioritiesABSTRAKTujuan penelitian ini adalah mengkaji kondisi aset nirwujud dalam manajemen sistem irigasi ditinjau dari manajemenpengetahuan. Metode penelitian terdiri dari dua tahap. Tahap pertama adalah pengumpulan data yang dilakukan dengan kuesioner dan wawancara dengan pengurus Perkumpulan Petani Pemakai Air (P3A) di Daerah Irigasi (DI) Mejing di kabupaten Bantul, dan DI Sapon di kabupaten Kulon Progo, propinsi Daerah Istimewa Yogyakarta, dan DI Molek di kabupaten Malang, Jawa Timur. Tahap kedua adalah analisa data yang dilakukan dengan ANFIS (Adaptive Neuro Fuzzy Inference System).Penelitian menghasilkan bahwa manajemen pengetahuan yang terdiri dari organisasi pembelajar, prinsip organisasi, kebijakan dan strategi organisasi, teknologi informasi dan komunikasi secara terpadu mempengaruhi aset nirwujud sistem irigasi. Aset nirwujud yang terdiri dari modal manusia, modal struktural dan modal hubungan secara terpadu mempengaruhi efektivitas sistem irigasi. Manajemen pengetahuan dalam sistem irigasi Mejing dan Sapon tingkat tersier dalam kondisi cukup baik (3,81 dalam skala 1-5) sedangkan dalam sistem irigasi Molek kondisinya jelek (2,37). Aset nirwujud dalam sistem irigasi Mejing, Sapon dan Molek tingkat tersier dalam kondisi cukup baik (3,61). Kinerja sistem irigasi yang ditunjukkan dengan nilai efektivitas dalam sistem irigasi Mejing, Sapon dan Molek sudah sangat baik (0,89-0,95) namun masih berpotensi untuk ditingkatkan. Sistem irigasi mempunyai prioritas yang berbeda dalam upaya peningkatan aset nirwujudnya. Dalam upaya peningkatan modal manusia sistem irigasi Molek, organisasi pembelajar merupakan prioritas pertama. Dalam upaya peningkatan modal struktural dan modal hubungan, kebijakan dan strategi organisasi mendapat prioritas pertama. Dalam sistem irigasi Sapon, prinsip organisasi merupakan prioritas pertama dalam upaya meningkatkan modal manusia, modal struktural dan modal hubungan. Dalam sistem irigasi Mejing, prinsip organisasi merupakan prioritas pertama dalam upaya meningkatkan modal hubungan. Sistem irigasi mempunyai prioritas yang berbeda pula dalam upaya peningkatan kinerja sistem irigasi. Dalam upaya peningkatan efektivitas sistem irigasi Mejing dan Molek, modal hubungan merupakan prioritas pertama, sedangkan dalam sistem irigasi Sapon, modal struktural merupakan prioritas yang pertama.
Formulasi Serbuk Effervescent Sari Wortel (Daucus carrota) Novidiyanto, Novidiyanto; Setyowati, Astuti
Agritech Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (392.832 KB) | DOI: 10.22146/agritech.9786

Abstract

Carrot extract powder is product which soluble in both of cold and hot water. However, a mild stirring processed ischill needed to accelerate the solubility. Therefore, effervescent principles were introduced to improve the solubility character. This research was conducted to evaluate the various effervescent formulas on the physical properties and the consumer preferences. Carrot extract effervescent were prepared based on five formulas, which containing 200 g carrot extract powder on each formula. The ratio of sodium bicarbonate and acids (tartaric and citric acid) were 2.5 : (2 : 1) (formula 1), 2.5 : (1.5 : 1) (formula 2), 3.5 : (2 : 1) (formula 3), 3.5 : (1.5 :1) (formula 4) and 3.5 : (1.5 : 1) (formula 5). All materials were then dry mixed and screened with 20 mesh size of wire (stainless steel). The powders were analyzed the flow ability, angel of repose, compressibility, disintegration time and consumer preferences. The result showed car- rot extract effervescent powder prepared with 200 g of carrot extract powder, 135 g of sodium bicarbonate, 108 g of tartaric acid and 54 g of citric acid (formula 1)  was the preferable product. The water and ß-carotene content were2.23 % and 0.29 µg/g (dw) respectively.ABSTRAKSari wortel (Daucus carrota) bubuk merupakan suatu produk olahan wortel yang larut baik dalam air dingin maupunpanas saat diseduh, namun perlu diaduk jika akan dikonsumsi. Salah satu usaha untuk meningkatkan kepraktisan dan kesegaran adalah dengan cara dibuat serbuk effervescent sari wortel. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan formulasi serbuk effervescent terhadap sifat fisik dan tingkat kesukaan serbuk effervescent sari wortel. Serbuk effervescent sari wortel dibuat 5 formula dengan jumlah sari wortel bubuk sama pada setiap formula yaitu 200 g, variasi rasio natrium bikarbonat dan asam (asam tartrat dan asam sitrat) sebagai berikut : formula 1 = 2,5: (2 : 1), formula 2 = 2,5 : (1,5 : 1), formula 3 = 3,5 : (2 : 1), formula 4 = 3,5 : (1,5 : 1) dan formula 5 = 3 : (1,5 : 1). Semua bahan dicampur dengan metode kering, kemudian serbuk effervescent yang dihasilkan disaring dengan ayakan20 mesh. Pengamatan dilakukan terhadap waktu alir, sudut diam, nilai pengetapan, nilai pH, waktu larut dan tingkat kesukaan terhadap warna, rasa, aroma, dam kesukaan keseluruhan. Serbuk effervescent terbaik ditentukan kadar air dan kadar ß-karoten. Hasil penelitian menunjukkan bahwa minuman serbuk effervescent yang terdiri dari sari wortel bubuk 200 g, rasio natrium bikarbonat dan asam (asam tartrat dan asam sitrat) yaitu 2,5 : (2 : 1) atau 135 g natrium bikarbonat, 108 g asam tartrat dan 54 g asam sitrat paling disukai. Kadar air 2,23 % dan kadar ß-karotennya sebesar0,29 µg ß-karoten/g bk.
Karakteristik Trypsin Inhibitor dan Penjajagan Sebagai Komponen Makanan Fungsional Penderita Diabetes (IIDM) Kanetro, Bayu; Noor, Zuheid; Sutardi, Sutardi; Indrati, Retno
Agritech Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1887.848 KB) | DOI: 10.22146/agritech.9447

Abstract

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 (K7I). 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.
Pengembangan Konsep Agroindustri Berbasis Sistem Usahatani Terpadu di Wilayah Pasang Surut Bagian I: (Konsep Pemikiran) Massinai, Rustan; Sudira, Putu; Mawardi, Muhjidin; Darwanto, Dwijono Hadi
Agritech Vol 33, No 1 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1058.978 KB) | DOI: 10.22146/agritech.9574

Abstract

Integrated farming system was directed in efforts to lengthen biological cycle by optimizing use of agriculture and livestock products. Each chain of cycle resulted new product that have high economic value, so this system was expected to optimize empowerment and use of marginal land in all regions. The problems encountered in agricultural systems in tidal swamp land in general, i.e; (a) limitations in the form of land, human resources, technology, and capital owned by farmers, then the potential of local resources need to be managed optimally, directed, integrated and sustainable with a view to improve land productivity and living standards of farmers by way of application of integrated farming systems by integrating crop and livestock based on the potential of local areas, and (b) socio-economic problems and constraints in the development of food crops was due to a swamp area. The objective of this research was to produce integrated farming system concept to support agroindustry development in tidal swamp land in Pulang Pisau regency of Central Kalimantan province. This research was conducted with a book study method, which identifies a system consisting of integrated farming and agroindustry systems. In the both identification is performed by the system includes four aspects, i,e; economic aspects, technical aspects, social aspects of cultural and environmental. Integrated farming systems concept in tidal swamp land was generated from the production of integrated farming systems should first be processed through the processing system (agroindustry) in the form of home industry, or using a mechanical device. After that, it was carried out the marketing of products, systems concepts was expected to increase the added value of agricultural production (rice, coffee and cow). With the application of agroindustry systems in tidal swamp land Pulang Pisau regency of Central Kalimantan Province is expected to increase the economic income of farmers in village.ABSTRAKSistem pertanian terpadu diarahkan pada upaya memperpanjang siklus biologis dengan mengoptimalkan pemanfaatan hasil samping pertanian dan peternakan. Setiap mata rantai siklus menghasilkan produk baru yang memiliki nilai ekonomis tinggi, sehingga dengan sistem ini diharapkan pemberdayaan dan pemanfaatan lahan marginal di seluruh daerah dapat lebih dioptimalkan. Permasalahan-permasalahan yang dihadapi dalam sistem pertanian di daerah pasang surut secara umum, yaitu; (a) keterbatasan yang berupa lahan, sumberdaya manusia, teknologi, serta modal yang dimiliki petani, maka potensi sumberdaya lokal perlu kelola secara optimal, terarah, terpadu dan berkelanjutan dengan maksud untuk meningkatkan produktifitas lahan serta taraf hidup petani dengan cara penerapan sistem usahatani terpadu (integrated farming system) dengan mengintegrasikan tanaman dan ternak berdasarkan potensi wilayah setempat, dan (b) masalah dan kendala sosial ekonomi pengembangan tanaman pangan di daerah rawa. Penelitian ini bertujuan untuk menghasilkan konsep pengembangan sistem usahatani terpadu untuk mendukung agroindustri di lahan pasang surut di Kabupaten Pulang Pisau Provinsi Kalimantan Tengah. Penelitian ini dilakukan dengan metode studi pustaka, yaitu mengidentifikasi sistem yang terdiri dari sistem usahatani terpadu dan sistem agroindustri.  Dalam identifikasi kedua sistem tersebut dilakukan meliputi empat aspek yaitu, aspek ekonomi, aspek teknis, aspek sosial budaya dan aspek lingkungan. Konsep sistem usahatani terpadu di lahan pasang surut yang dilakukan yaitu hasil produksi yang dihasilkan dari sistem usahatani terpadu hendaknya terlebih dahulu diolah melalui sistem pengolahan (agroindustri) baik berupa industri rumah tangga (home industry) maupun menggunakan alat mekanis, setelah itu dilakukan pemasaran produk, konsep sistem tersebut diharapkan dapat meningkatkan nilai tambah produksi pertanian (padi, kopi dan ternak sapi). Dengan penerapan sistem agroindustri di lahan pasang surut Pulang Pisau Provinsi Kalimantan Tengah diharapkan dapat meningkatkan pendapatan ekonomi petani di pedesaan.
Efek Sinar Ultraviolet dan Lama Simpan terhadap Karakteristik Sari Buah Tomat Suharyono, Suharyono; Kurniadi, M.
Agritech Vol 30, No 1 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (574.524 KB) | DOI: 10.22146/agritech.9688

Abstract

Vitamin C and lycopene content in tomato juice are easily damaged by heat, therefore, effective treatment to inhibit the damage without reducing the juice quality is important. Moreover, tomato juice is also easily damaged by microorganism activity. Ultra violet (UV) irradiation can be used to reduce total microorganism in tomato juice without reducing the quality since UV has lethal effect to microorganisms. The aim of this research is to find out the length of UV irradiation and storage time appropriate to reduce the highest amount of total microorganisms, and to maintain lycopene and vitamin C content of tomato juice. The result shows that at 50 second UV irradiation and 0 (zero) storage time treatment results in total microorganism of 1.3 x 107 CFU/ml, vitamin C of 24.64 mg, and lycopene of 0.36.ABSTRAKKandungan vitamin C dan likopen pada sari buah tomat mudah mengalami kerusakan oleh proses pemanasan, oleh sebab itu perlu perlakuan yang efektif untuk mencegah kerusakan tersebut tanpa harus mengurangi mutu dari sari buah tomat. Salah satu cara yang digunakan untuk menurunkan total mikroba pada sari buah tomat tanpa harus mengurangi mutunya ialah dengan penyinaran sinar ultraviolet (UV). Penelitian ini bertujuan untuk mendapatkan lama penyinaran dengan sinar ultraviolet  model STS-1968C dan lama simpan yang tepat untuk menurunkan total mikroba tertinggi, mempertahankan kandungan likopen dan kandungan vitamin C tertinggi pada sari buah tomat. Hasil terbaik diperoleh pada sari buah tomat yang diberi perlakuan penyinaran 50 detik dan tanpa penyimpanan yaitu menghasilkan total mikroba 1,3x107 CFU/ml, kandungan vitamin C 24,64 mg, dan kandungan likopen 0,36.

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