agriTECH
Not a member yet
1394 research outputs found
Sort by
Pengaruh Perendaman dalam Larutan Garam, Lama dan Suhu Penyimpanan Terhadap Sifat Fisik Buah Tomat
No full textPercobaan dilakukan untuk melihat pengaruh perendaman dalam larutan garam CaCl3 0.07 persen dan MgCl3 0.07 persen salama 30 menit pada suhu kamar terhadap kadar air, tekstur dan warna buah tomat. Buah tomat tersebut kemudian disimpan pada suhu kamar dan suhu rendah (4°C). Hasil percobaan menunjukkan bahwa perendaman dalam larutan garam, lama dan suhu penyimpanan tidak berpengaruh terhadap kadar air. Perendaman dalam larutan CaCl3 0.07 persen dan MgCl3 0.07 persen dan suhu penyimpanan yang rendah menghambat perubahan warna dan tekstur. Makin lama penyimpanan tekstur makin lunak dan warnanya makin kearah kuning kemerahan
Evaluasi Penggunaan Emulsi Lilin Pada Pemasaran Buah Mangga Arumanis
No full textObjective of this research was to know local and export consumer acceptability towards the use of 6% wax emulsion on mango arumanis cv. Fruits were harvested from Keaton experimental station, Pasuruan in October 1992. For local market, 30 bamboo baskets, each consisted of 15 kg of arumanis mango, 15 baskets were treated with wax emulsion and 15 baskets left no treated transported as far as ± 1000 km and observed at fruit markets. For export market, 30 carton box each consisted of 5 - 6 kg mango arumanis cv., 15 box were treated with wax emulsion and 15 box left no treated, exported to Singapore through Cirebon harbour and observed after they were arrived in Singapore. Obsersvation had been done on consumer acceptability, percent of damage, fruit condition, weight loss, stage of maturity and economical analysis. The results showed that for marketing that needed long time (± 134 hours), treatment of 6% wax emulsion could be accepted by the consumer, and price accepted by the retailer 0,9% higher each kg, compared to untreated
Aktivitas Antibakteri Asap Cair yang Diproduksi Dari Bermacam-Macam Limbah Pertanian
No full textLiquid smokes were produced from several dry agricultural wastes by pyrolysis at 400°C followed by condensation. The condensates were subjected to investigation of antimicrobial activity against some spoilage and pathogenic bacterias normally occuring on meat. The liquid smokes contained phenol and carbonyl ranging from 2.11 - 3.50% and 9.3 -17.8%, respectively, and had pH values ranging from 2.8 - 3.1. The antimicrobial activities were high against Staphylococcus aureus, Bacillus subtilis, Escherichia cold, Pseudomonas fluorescens and naturally occuring meat flora
Transformasi Fragmen DNA Salmonella Ke Dalam Sel E. coli DH5-α
No full textGenomic DNA from Salmonella typhimarium ATCC 14028, cultured in a Luria broth for 24 hr at 37°C, was isolated from the cells using EDTA as a chelating agent and SDS as a detergent and lysing agent. The amount of genomic DNA was then digested with each of three restriction endonucleases, i.e., EcoRI, HindlII, and BamHI for 4 hr at 37°C. A plasmid (pUC19) was used as a vector. Prior to use, the pUC19 plasmid was split with one of the three restriction enzymes and dephosphorylated using a bacterial alkaline phosphatase. The genomic DNA was then ligated to the corresponding prediggested plasmid using a ligase at 15°C over night. Transformation of the DNA recombinant into E.coli DH5-a was successfully carried out using a heat shock method as indicated by gel electrophoresi
Beberapa Karakteristik Kerupuk Ikan yang Dibuat Dengan Variasi Rasio Ikan Nila:Tapioka dan Lama Perebusan Adonan
No full text'Keropok' crackers preparation was varied in the ratio of fish added to tapioca starch, and the length of dough-like mixture cooking. The fish used was in the form of ground red 'nila' fish (Orcochromis niloticus) meat. The ratios of fish to starch were 30:70, 40:60, 50:50, and 60:40. The ground fish and starch and other ingredients were mixed to get dough-like mixture which was then stuffed into a plastic bag having 5 cm diameter and 20 cm length. The stuffed rolls were then cooked in boiling water for 45, 60 and 75 min, cooled immediately, sliced, and dried. The crackers were analyzed for moisture, and charac-terized for thermal properties, acceptability, objective texture , degree of expansion, and hygroscopicity. The results indicated that higher ratio of fish to starch needed higher energy to melt. Higher ratio of fish to starch gave lower `keropok' cracker acceptability. Higher ratio and longer cooking time resulted in decrease in the degree of expansion during frying. However, any samples showed no difference in hygroscopicity. The crackers expanded well during frying when the initial moisture content ranged from 8,53 to 11,19%. Hardness of the acceptable fish crackers were 31,24 - 40,77 N. Based on the high acceptability, and economic reason relating to lower ratio of fish to tapioca starch and shorter cooking time, methods of preparation involving addition of fish to starch at ratio 30:70 and dough-like cooking for 60 min and at ratio 40 : 60 and cooking for 45 min were considered best
Pengaturan Waktu dan Teknik Pemanenan Buah Mangga Arumanis
No full textA study was conducted to determine the most suitable time and technique of harvesting to give sap free mango. The experiment was designed in a factorial randomized block with the first factor was time of harvesting (at 6.00, 8.00, 10.00, 12.00, 14.00 and 16.00 o' clock), while the second factor was technique of harvesting (cutting fruit stalk at the stalk-end, cutting fruit stalk using bamboo basket, cutting fruit stalk at abscission zone, at 1 cm above abscission zone, at 5 cm above abscission zone). Result showed that there was no interaction between time and technique of harvesting and the amount of sap coming out at the first five minutes after fruit stalk cutting. But separately, time or technique of harvesting influenced the amount of sap coming out. Harvesting at 6.00 and 8.00 o'clock gave the largest amount of sap which was significantly different compared to the other treatments. The most suitable time for harvesting was at 10.00 or here after. Technique of harvesting by cutting fruit stalk at abscission zone or at the above resulted the smallest sap amount which was significantly different compared to the others
Isolasi Bakteri Penghasil Enzim Lipase Penghasil Alkali dari Kulit Hewan
No full textTwenty seven bacterial strains isolated an a medium containing 0.50% palm oil as substrate and 0.015% spirit blue as an indicator from several raw hides of chicken, goat and cow showed an extracellular lipase activity. Of these strains, 10 were higher lipase producers. Lipases produced from five of these 10 isolates were stable on alkaline conditions, ranging from pH 8.0 to 11.0. Furthermore, activity of these enzymes was not inhibited by the presence of non-ionic, cationic nor ionic surfactants at concentration of 0.05% or 0.10%. Conversely, some of these surfactans could even activate the enzyme
Pengaruh Jenis Pengekstrak dan Jenis Pati Terhadap Sifat Gel Cincau yang Dibuat Dengan Ekstraksi dan Pemasakan Optimal
No full textBlack cincau (Mesona palustris) gel is made traditionally by boiling a mixture containing the alkaline extract of the herb and starch followed by cooling to room temperature. In this study, herb extraction time and boiling time of the mixed stuff were optimized based on the smallest degree of syneresis of the gel following cold storage. The alkaline solutions use were solution of qi (traditional alkali) ash and of NaOH at pH 11 and the starches were of tapioca, aren (Arenga pinata) and sago. Effects, of type of alkaline solutions and different starches on the characteristics of gel were also studied. The optimum extraction time using qi ash 4% was 70 min. When the extraction using NaOH at pH 11 was effected, it needed 60 min to get the extract which resulted the most stable gel. The optimum boiling time of the qi extract mixed with tapioca, aren, and sago starches were 60, 40, and 50 min, respectively. Boiling the NaOH extract mixed with tapioca, aren, and sago starches needed 70, 40, and 50 min, respectively, to get the best result. Extraction using qi 4% gave higher total solid of the extract and higher pH of the gel. The highest breaking strength of the gel was produced when the fornulae comprising qi solution and aren was adopted. The gels made from qi extract boiled along with aren and sago starches gave more acceptable gels than that along with tapioca starch. Extraction using the NaOH solution improved the acceptability of the gel made with tapioca starch
Reviewer Volume 35, Tahun 2015
No full textAgung Prabowo, Balai Besar Pengembangan Mekanisasi Pertanian, Situgadung, Tromol Pos 2, Serpong 15310, Tangerang, BantenAmbar Rukmini, Fakultas Teknologi Pertanian, Universitas Widya Mataram, Ndalem Mangkubumen KT III/ 237, Yogyakarta 55132Anggoro Cahyo Sukartiko, Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55283Ansar, Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No. 62, MataramAsep Sapei, Departemen Teknik Sipil dan Lingkungan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga, PO Box 220, BogorAtmiral Ernes, Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Islam Majapahit, Jl. Raya Jabon Km. 0,7 Mojokert