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Agrotekno
Published by Universitas Udayana
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PERUBAHAN SIFAT FISIK SAMPAH ORGANIK PADAT PADA PROSES PENGOMPOSAN SECARA OPEN WINDROW DI BIOREAKTOR TIPE SETENGAH SILINDER

Setiyo, Yohanes

Agrotekno Vol 13, No.2 Agustus 2007
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Abstract

This research was to identification physical properties change along organic municipal solid waste composting. Bulk density, moisture content, particle size of compost, and porosity were observed every one week at three point deep of composting process. Oxygen concentration at the critical point was observed for cheking the diffusion potential of air, observation of it was everyday by cosmotector tipe XPO-317. Relation equation between bulk density, porosity and moisture content with time of composting were described by ? = -0.0966 t2 + 9.23 t + 147.8 with value of was r2 = 0.95, ? = - 0.0292Ln(t) + 0.745 with value of was r2 = 0.944, and Mc = - 0.0785Ln(t) + 0.8685 with value of was r2 = 0.95. Process should be futher supported with a turning over of the compost done weekly so the availability of O2 at 50 to 190 g kg-1 air.

KAJIAN INSENTIF PENGOLAHAN KAKAO FERMENTASI UNTUK PETANI DAN KELOMPOK TANI

Satriawan, I Ketut

Agrotekno Vol 13, No.2 Agustus 2007
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Abstract

Cocoa  is  a  prospective commodity  export  and  as  a superior commodity of estate crops in Bali. The quality of cocoa is  very  various  and  majority  farmer  processing  it  without fermentation.This  research  aimed  to  determine  minimal  price  of  raw material of wet bean cocoa from the farmer and difference price between  fermented  and  non-fermented  cocoa  as processing incentive which  must  be  give to the  farmer. The research  was done in the farmer group of estate crops of Tabanan Regency.The  processing  unit  of  the  farmer  group  of  estate  crops must  be  buy  a  wet  of  cocoa  bean  from  the  farmer  is  with minimal price Rp. 4.180 per kg. Difference price fermented and non-fermented  cocoa  as  processing  incentive  which  must  be give  to  the  farmer  is  minimal  Rp.  4.590  per  kg,  if  the  price  of non-fermented cocoa is Rp. 11.000 per kg.

KAJIAN SIFAT FISIK, KIMIA, DAN MIKROBIOLOGI BEBERAPA JENIS DAUN PISANG SEBAGAI BAHAN KEMASAN TRADISIONAL PADA LAMA BLANSIR YANG BERBEDA

Anom Sutrisna Wijaya, I Made, Apriadi Aviantara, I Gusti Ngurah, Retno Pebrianto, Hervin

Agrotekno Vol 13, No.2 Agustus 2007
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Abstract

The objectives of this research were to study the physical, chemical, and microbiology properties of Banana Leaf as traditional packaging materials at severals length of blanching time, and to determine the type of banana leaf which has the best packaging materials properties. Five types of banana leafs were observed and treated by steam blanching for 2, 4, and 6 minutes. The parameters observed included tensile strength (ASTM D-826), tear strength (ASTM D-687) moisture permeability (desican method), gas permeability (pressure increased method), porosity (ASTM D-726), thickness, weight per surface area, moisture content, oil and acid resistent, and total microbes. The results indicated that different type of banana leaf had different properties, and blanching treatment had significant effect on tensile strength, tear strength, porosity, thickness, weight per surface area, misture content, oil and acid resistant, and total microbes. The type of banana leaf that had the best properties as traditional packaging materials was “pisang kepok” that blanching for 2-4 minutes.

PENGARUH MODIFIED ATMOSFER PACKAGING DENGAN PLASTIK POLYETHYLENE (PE) TERPERFORASI TERHADAP MUTU FISIK CAISIM (BRASSICA JUNCEA) SELAMA PENYIMPANAN PADA SUHU DINGIN

Nocianitri, Komang Ayu, Rina Pratiwi Pudja, Ida Ayu

Agrotekno Vol 13, No.2 Agustus 2007
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Abstract

Water loss is a main cause of deterioration because it results not only in direct quantitative losses, but also in losses in appearance (wilting and shriveling), textural quality (softening, flaccidity, limpness, loss of crispness and juiciness), and nutritional quality. Transpiration is a physical process that can be controlled by applying treatment to commodity e.g. waxes or wrapping with plastic film or by manipulating the environment. Temperature management is the most effective tool for extending the shelf life of fresh horticultural commodities. The aimed of this experiment was to study the effect of modified atmosphere packaging of polyethylene (PE) plastic on physical quality of caisim during cooling storage. For that experiment, caisim were packed into PE plastic without hole (P1), 2 holes (P2), 4 holes (P4), 6 holes (P6), and 8 holes (P8). Products as controls were provided without packed. Then, products were stored in cold storage on 0 – 5oC for 4 days. The results of this experiment shows that packaging were significantly affected the decreasing of weight, moisture content, and the value of physical quality of caisim for 4 days, in spite of colors. Packaging of polyethylene plastic without hole can delay the deterioration or change physical quality of caisim more than 4 days.

KARAKTERISTIK BREM BALI YANG DIBUAT DENGAN MENSUBSTITUSI BERAS KETAN PUTIH DENGAN UMBI UBI JALAR MERAH

Wisaniyasa, Ni Wayan

Agrotekno Vol 13, No.2 Agustus 2007
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Abstract

The purpose of this research to determine the characteristic of brem Bali made with various level of red sweet potato substitution. This experiment used Completely Randomized Design with three replications with a total of 15 experiment units. The treatments were : 1. 100% red sweet potato without glutinous rice. 2. 75% red sweet potato and 25% glutinous rice. 3. 50% red sweet potato and 50% glutinous rice. 4. 25% red sweet potato and 75% glutinous rice. 5. Without red sweet potato and 100% glutinous rice. Results showed that ethanol, methanol, acetic acid, ash, Ca and Zn content were significantly different. Brem Bali produced by 100% red sweet potato contained ethanol, acetic acid, ash, Ca and Zn 4,18% v/v, 5,48% w/v, 0,66% w/w, 0,070 ppm, and 0,788 ppm respectively. In the other hand, Brem Bali produced by 100% glutinous rice contained ethanol, acetic acid, ash, Ca, and Zn are 11,38 % v/v, 1,52% w/v, 0,23% w/w, 0,007 ppm and 0,015 ppm respectively. The heavy metals content of brem Bali were low and not harmful. In this experiment methanol, Pb and As were not found. Sweet potato cannot substitute glutinous rice for “Brem Bali’ materials.

PENGARUH KONSENTRASI STARTER TERHADAP PRODUKSI ETANOL DAN KARAKTERISTIK WINE BERBAGI JENIS KETELA RAMBAT (IPOMOEA BATATAS)

Selamet Duniaji, Agus, Wisaniyasa Dewi Sirait, Ni Wayan

Agrotekno Vol 13, No.2 Agustus 2007
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Abstract

Wine is ethanol fermented production by Saccaromyces cereviceae on the severely sugar of grape fruit and other some fruit. Wine was involved cluster of alcoholic’s drink of B classification in Indonesian Standardization code with range alcoholics 5 to 20% which is consideration by the Indonesian Healthy Ministry. The research was aimed to know the effect of starter concentration on ethanol production and wine characteristic of several sweat potato. The experiment used factorial design consist of starter concentration 5%, 10% and 15% while several of sweat potato such as white color sweat potato, yellow color sweat potato and purple color sweat potato. Result of research showed that white color sweat potato and adding 15% starter produced the total of ethanol 16,65% v/v, While the sensory tested indicated that purple color sweat potato and 15 % starter produced the best characterization of wine with the criteria purple colorizes, specific odor and flavor were accepted by panelist. The treatment is also supported by 15 % starter to produce wine with the criteria purple colorizes, specific odor and flavor and all accepted by panelist. The treatment is also supported by pH 3,42, TSS 6,05% brix, total of acetic acid 0,0825% b/v, total of anthocynine 22,92 mg/100g, ethanol content 10,90%, total of fungi 2,20x104cfu/ml. All of the characteristic of wine as well as according to the Indonesian standardization code (SNI-01-4018- 1996). Panelist tested showed that wine preferred

SIMULASI PENGENDALIAN SUHU DI RUMAH TANAMAN JAMUR TROPIKA

Setiyo, Yohanes

Agrotekno Vol. 14, No. 1 Februari 2008
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Abstract

A green house that roofed by using transparent materials such as glasses, fiberglass, plastic, etc. could provide an optimum growth environment for plants such as mushrooms. However, green house effect during the day leads to a higher temperature inside the green house in comparison to the outside temperature. In order to provide an optimal environment for growing mushrooms in a green house, it is required a temperature machine control which is able to bring the room temperatures between 160C to 210C. The dynamic of room temperature can be predicted by using a mathematical model simulation. A stimulation model developed by using Matlab program could be implemented in a temperature control machine in order to bring the room temperature between 160C, 190C and 210C. Research results showed that it took 16.8 minutes, 26.4 minutes, and 30 minutes to bring the room temperature down to 160C, 190C and 210C respectively. When the room temperature reaching the target temperature, the room temperature were varying within 0.010C.

PENENTUAN MASA KADALUWARSA RENGGINANG DENGAN MENGGUNAKAN MODEL LABUZA

Anom S. Wijaya, I Made, Ayu Nocianitri, Komang, Anugrah, Anton

Agrotekno Vol. 14, No. 1 Februari 2008
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Abstract

The objective of this research was to determine the shelf life of the traditional snack food “rengginang” using the Labuza Model (the accelerated storage studies method (ASS Method)), as well as comparing the results with the extended storage studies (ESS) method. The rengginang was packed with the polyethelene plastic 0.03 mm, and store at room temperature with 75% of RH. The shelf life was determine using the accelerated storage studies method with Labuza Model, and extended storage studies method. The parameters observe in determination of shelf life were initial moisture content, critical moisture content, equilibrium moisture content, slope of sorption isotherm curve, moisture permeability of plastic used, ratio of plastic package are and product weight, and saturated pressure of storage condition. The result showed that the shelf life of rengginang calculated using Labuza Model (ASS Method) was 39 days, while the ESS method resulted 46 days. These was indicating that the Labuza model can be used to predicting the shelf life of rengginang like snack food.

STUDI TENTANG PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE TERHADAP KARAKTERISTIK ROTI YANG DIHASILKAN

Rizwana Wahyuni, Rizah, Wisaniyasa, Ni Wayan

Agrotekno Vol. 14, No. 1 Februari 2008
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Abstract

This research was aimed to study the effect of using the tempe flour to substitute the wheat flour on the characteristic of breads produced, as well as to know how much the tempe flour can be used to substitute wheat flour in order to breads that could still be accepted by panelist with the best characteristic. This research was design using Randomized Block Design with 6 level substitutions treatments, namely: 100% wheat flour : 0% tempe flour, 98% wheat flour : 2% tempe flour, 96% wheat flour : 4% tempe flour, 94% wheat flour: 6% tempe flour, 92% wheat flour : 8% tempe flour, 90% wheat flour : 10% tempe flour. There were three replications of each treatments, so that be 18 experiments unit. The data was analyzed with ANOVA and followed by Duncan’s Method if the treatments effected the parameter. The research showed that substitution treatment up to 96g wheat flour: 4g tempe flour has result breads with the best characteristic in which leavening bread loaves was 404,83%, water content was 36,62(%w/w), ash content was 0,72(%w/w), and protein content was 9,31(%w/w). According to sensory analyzed of the breads produced, the colour of breads were yellow-brown, flavor were neutral, like of taste, texture were moderately soft, sponge formation were moderately variant, and overall acceptance were like.

MEMPELAJARI BERBAGAI FORMULASI EKSTRAK KUNYIT DAN ASAM (CURCUMA DOMESTICA VAL.- TAMARINDUS INDICA L.) TERHADAP AKTIVITAS ANTIOKSIDAN

Wrasiati Ari Prihantini Lestari, Luh Putu

Agrotekno Vol. 14, No. 1 Februari 2008
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Abstract

The purpose of thus research were to find out the formulation of extract of curcumin and tamarind leaves which had an optimum antioxidant activity. The observations were undertaken on the phenol values, radical scavenging activity, antioxidant activity test with FTC method, antioxidant activity test with TBA method, water content, and pH. The result showed that the formulation of curcumin and tamarind leaves had influence to the phenol values and the radical scavenging activity. Addition of curcumin and tamarind extract in FTC and TBA methods showed that the formula was successful to purpose lipid oxidation. The highest phenol value (18.51%) was found in R9 which consisted of 20% curcumin extract and 80% of tamarind leaves extract, meanwhile the phenol value of 100% tamarind leaves extract was 9.05%, and the phenol value if 100% tamarind leaves extract was 5.34%. The highest radical scavenging activity (0.27%) was found in R8 which consisted of 30% curcumin extract and 70% of tamarind leaves extract, meanwhile radical scavenging activity of 100% curcumin extract was 0.17% abd the 100% tamarind leaves was 0.23%.