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Sifat dan Potensi Serat Pangan pada "Gudeg Kering"
No full textGudeg is as well known traditional processed vegetable of Yogyakarta made from immature jackfruit. This research aimed to study physical and chemical properties of it's dietary fiber to elucidate the physiological effect potential in diet. Result indicatied that gudeg contained high percentages of insoluble dietary fibers (41.3 %db) in contrast to the soluble dietary fibers (14.4 %db). The water holding capacity (WHC) was 3.6 g water I g fiber, swelling 325 percent, bulk volume 1.3 ml / g fiber, and cation exchange capacity 0.08 mgreq of Na / g fiber
Analisis Kelayakan Pengembangan Industri Ulat Sutera : Studi Kasus di Kelompok Tani Sutera Alam Margowangsan, Sawangan, Kabupaten Magelang (Feasibility Study of Silkwarm Industry)
No full textThis research investigated the feasibility study on the development of silkworm (ulat sutera) industry. First investigation was conducted on must aspect for demand and supply condition, product price, market share, and marketing strategy. Second, technical aspect includes product capacity, break even point, process technology, location, and lay out. Third, financial aspect was focused on the pay back period, profitability index, internal rate of return, and net present value. Finally, organization and management aspect was analyzed for company's effectivity and efficiency
Pengolahan Bahan Makanan Campuran (BMC) Sebagai Pengisi Makanan Jajanan untuk Anak Sekolah Dasar
No full textThree formules of composite flour were prepared in this research, comprising : 1 fermented taro-corn-soybean, II. fermented taro-corn-germinated soybean, and III. fermented taro-corn-soybean cake. The formules were used as titter for traditional snack food processing. The products were evaluated for their chemical and sensory properties. Result showed that formula I, II, HI contained 26.8, 16.2, 19.8% of protein, 442, 403, 377 ca1/100 g of energy and 17.4, 8.4, 10.9 of NDpE%, respectiveley. Organoleptik test showed that all traditional snack food were acceptable. Consumption of 100 g of snack food contribuded 22.9-41.8% of protein and 19.3 - 22.3% of energy needed by children of 6 - 12 years old, respectivel
Reviewer Volume 36, Tahun 2016
No full textAbadi Jading, Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Universitas Negeri Papua,Jl. Gunung Salju, Amban, Manokwari, Papua Barat 98314Abdul Rahim, Fakultas Pertanian, Universitas Tadulako, Jl. Soekarno - Hatta Km. 9, Palu 94118Abdul Rohman, Bagian Kimia Farmasi, Fakultas Farmasi, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281Ade Krisna Nindyarani, Program Studi Magister Manajemen Agribisnis, Fakultas Pertanian, Universitas Gadjah Mada,Jl. Flora, Bulaksumur, Yogyakarta 55281Agnes Murdiati, Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Agung 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 55132Amir Husni, Departemen Perikanan, Fakultas Pertanian Universitas Gadjah Mada. Jl. Flora, Gedung A4, Bulaksumur, Yogyakarta 55281Andriati Ningrum, Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Ansar, Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No. 62, MataramArifin Dwi Saputro, Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281Asep Sapei, Departemen Teknik Sipil dan Lingkungan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga, Po Box 220, BogorAstuti Setyowati, Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu Buana, Jl. Wates Km. 10, Yogyakarta 55753Aswita Emmawati, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman, Jl. Pasir Balengkong, Kampus Gunung Kelua, Samarinda, Kalimantan Timu
Indeks Penulis Volume 36, Tahun 2016
Get PDFAgustiningrum, D.A. 369Aini, N. 160Amri, M.N. 226Anandito, R.B.K. 23Andarwulan, N. 117Andini, S. 261Anggrahini, S. 48Anisum 64Aprilia, S. 416Apriyanto, M. 410Arahman, N. 416Arif, S.S. 89Ariyantoro, A.R. 1Astuti, M. 48Ayu, D.F. 11
Indeks Subjek Volume 36, Tahun 2016
Get PDFACEI activity 170Acetobacter aceti 411Acid 404Activation energy (Ea) 176Adsorbed carrier solid-state fermentation 254Agroindustry 206Allergy 450Amino-acid 56Amylograph 302Anaerobic digestion 80Analytical evaluation 308Anthocyanin 261Antibacterial 379Antioxidant 30, 137Antioxidant activity 261ARIMA model 475Ascorbic acid 27
Aktivitas Antioksidan Ekstrak Aloe vera sebagai Penangkal Radikal
No full textAntiradical activity of Aloe vera extracts was studied in vitro systems. Cloudy and Clarified of Aloe vera extracts exhibited marked activity on inhibition of linoleic acid peroxidation. At a concentration of 0,15 mg, Cloudy extracts exhibited higher antioxidant activity (60,16 %) than Cloudy extracts (53,30 %). Moreover, the antioxidant activity of Clarified extracts was increased affected by the concentation in the system. Increasing the concentration of Cloudy extracts up to 0,60 mg in the system did nor alter of antoxidant activity (P 50,05). Increasing' of the concentration of activated carbon (0,00 to 0,50 % and 1,00 to 2,00 %) used for clarification of Aloe vera was produced significanly decrease in scavenging 1,1-dipheny1-2- pictylhydrazyl (DPPH) free radical activity. Scavenging of free radical activity of Cloudy extracts was not affected by the concentration of extract in the system. Increasing the concentration of Clarifed Aloe vera extracts from 2,50 mg to 5,0 mg. in liposome systems was produced significantly higher of inhibitory malondyaldehyde formation than the concentration of 0,50 mg and 1,25 mg (P :50,05). Base of these results, termination of free radical reactions in Cloudy and Clarified of Aloe vera extracts is responsible for the antioxidant activity of Aloe vera extracts
Perancangan Tata Letak Vertikal Pembuatan Emping Melinjo
No full textMelinjo crackers small-scale industries are among the industries which still adopt manual and traditional production processes. The research is aimed at improving layouts of a melinjo cracker small scale industry using workers' vertically anthropometrical data. The research was initiated by measuring the workers, productivity and observing the horizontal layouts before the modification. Anthropometrical data were collected by measuring the dimension of woman's body. Such data would be used to design the new layouts by considering then heights of equipment and of the workers 'sitting position. The results show that a better layout arrangement could be achieved. The workers worked by sitting on a chair with the heights of the table and the chair tailored to the worker's anthropometrical data. The position of the equipment was within the workers range of movements, the pealing and the crushing tools were within the normal working area, while the frying and the raw material were on the maximum working area. The workers felt more comfortable when doing their works
Pemurnian Parsial dan Karakterisasi Enzim Xilanase dari Bakteri Laut Bacillus safencis strain LBF P20 Asal Pulau Pari Jakarta
Get PDFEnzyme xylanase (EC 3.2.1.8) is widely used in various industrial fields for the hydrolysis of xylan (hemicellulose) into xylooligosaccharide and xylose. The aims of this study were to conduct partial purification and characterization of xylanase from marine Bacillus safencis strain LBF P20 and to obtain the xylooligosaccharide types from xylan hydrolysis by this enzyme. Based on this research, the optimum time for enzyme production occurred at 96 hours with the enzyme activity of 6.275 U/mL and enzyme specific activity of 5.093 U/mg. The specific activities were obtained from precipitation by amicon® ultra-15 centrifugal filter devices, gel filtration chromatography and anion exchange chromatography that were increased by 15.07, 34.7, and 96.0 U/mg. The results showed that the highest activity at pH 7, temperature of 60 °C, and stable at 4 °C. Type of xylooligosaccharide produced by this study were xylohexoses, xylotriose, and xylobiose. SDS-PAGE analysis and zimogram showed that the molecular weight of xylanase protein were about 25 kDa. ABSTRAKEnzim xilanase (EC 3.2.1.8) digunakan dalam hidrolisis xilan (hemiselulosa) menjadi xilooligosakarida dan xilosa. Penelitian ini bertujuan untuk melakukan purifikasi parsial dan karakterisasi xilanase dari bakteri laut Bacillus safencis strain LBF P20 serta uji hidrolisis untuk mengetahui jenis xilooligosakarida yang dihasilkan oleh enzim tersebut. Berdasarkan hasil penelitian, waktu optimum untuk produksi enzim terjadi pada jam ke 96 dengan aktivitas enzim sebesar 6,275 U/mL dan aktivitas spesifik enzim sebesar 5,093 (U/mg). Aktivitas spesifik enzim hasil pemekatan dengan amicon® ultra-15 centrifugal filter devices, kromatografi filtrasi gel dan kromatografi penukar anion mengalami peningkatan berturut-turut sebesar 15,1; 34,7 dan96,0 U/mg. Hasil karakterisasi menunjukkan aktivitas tertinggi pada pH 7, suhu 60 °C dan stabil pada suhu 4 °C. Analisis SDS-PAGE dan zimogram menunjukkan berat molekul protein xilanase berkisar 25 kDa. Jenis gula reduksi yang dihasilkan yaitu xiloheksosa, xilotriosa, dan xilobiosa