52 species occurrence points (SOPs) and 14 bioclimatic variables were used to generate baseline and projected site suitability models for Adlai and evaluate the impact of climate change to the distribution of the species. Purposive sampling was adapted to gather SOPs while bioclimatic variables were acquired from a credible online source. Results have shown that 245,980 ha. in the province is suitable for the species based on the model. To assess the impact of climate change, a 30-year projected suitability model was modelled revealing an increase in suitable area from 245,980 ha. to 391,872 ha., an increase of 145,892 ha. Most of the projected suitable areas are found in the southern part where some towns have almost 100% suitability coverage. The model accuracy was excellent at 92%. The bioclimatic variable that had the most important contribution is bio 12 (annual precipitation) which obtained 24.74%. The information generated in this study is key for interested sectors in planning, targeting and prioritizing areas to put in investment programs for Adlai.
{"title":"Maxent Simulated Site Suitability Model for Adlai (Coix lacryma-jobi. L.) in Bukidnon, Philippines","authors":"J. Paquit, Jason A. Parlucha, Garry Marapao","doi":"10.22146/agritech.57482","DOIUrl":"https://doi.org/10.22146/agritech.57482","url":null,"abstract":"52 species occurrence points (SOPs) and 14 bioclimatic variables were used to generate baseline and projected site suitability models for Adlai and evaluate the impact of climate change to the distribution of the species. Purposive sampling was adapted to gather SOPs while bioclimatic variables were acquired from a credible online source. Results have shown that 245,980 ha. in the province is suitable for the species based on the model. To assess the impact of climate change, a 30-year projected suitability model was modelled revealing an increase in suitable area from 245,980 ha. to 391,872 ha., an increase of 145,892 ha. Most of the projected suitable areas are found in the southern part where some towns have almost 100% suitability coverage. The model accuracy was excellent at 92%. The bioclimatic variable that had the most important contribution is bio 12 (annual precipitation) which obtained 24.74%. The information generated in this study is key for interested sectors in planning, targeting and prioritizing areas to put in investment programs for Adlai.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"25 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76258928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rinda Kusumawati, Nurheni Sri Palupi, S. Budijanto
Penelitian ini dilakukan untuk mengetahui potensi antioksidan dari makaroni beras hitam dan kacang-kacangan berpigmen sebagai pangan fungsional. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Parameter yang dianalisis meliputi total fenolik, total flavonoid, aktivitas antioksidan metode DPPH, aktivitas antioksidan metode FRAP, kualitas masak makaroni, dan uji organoleptik. Data hasil diolah menggunakan analysis of variance (ANOVA) dengan taraf signifikansi 5%, apabila terdapat perbedaan akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil uji organoleptik berupa uji hedonik diolah menggunakan uji Kruskal-Wallis , apabila terdapat perbedaan akan dilanjutkan dengan uji Mann-Whitney . Data ditampilkan dalam bentuk rata-rata ± standar deviasi. Hasil penelitian menunjukkan bahwa produk makaroni setelah dilakukan proses perebusan menjadi makaroni matang, terjadi penurunan total fenolik, total flavonoid, dan aktivitas antioksidan metode FRAP dari masing-masing makaroni kombinasi. Sedangkan aktivitas antioksidan metode DPPH dari makaroni kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo menunjukkan peningkatan setelah perebusan. Berdasarkan hasil penelitian masing-masing makaroni kombinasi memiliki karakteristik kualitas masak yang berbeda dilihat dari parameter pengembangan volume, peningkatan berat, dan cooking loss . Berdasarkan uji organoleptik makaroni matang kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo tidak berbeda secara signifikan ditinjau dari parameter warna, kelembaban, tingkat kekerasan, kekenyalan, kelembutan di mulut, rasa, dan penerimaan keseluruhan. ABSTRACT This study aims to determine the potential of the antioxidant obtained from black rice macaroni and pigmented beans as a functional food. A completely randomized design was used with 2 replications, and the parameters analyzed include total phenolic and flavonoids content, cooking quality, organoleptic tests as well as the antioxidant activity of DPPH and FRAP methods. Subsequently, the data collected were processed using analysis of variance (ANOVA) with a significance level of 5% and then continued with Duncan’s multiple range test (DMRT) when there are differences. The organoleptic evaluation in the form of the hedonic test was assessed using the Kruskal-Wallis test and continued with the Mann-Whitney test when there are differences. The results showed that the boiling of black rice raw macaroni and pigmented beans led to a decrease in the total phenolic and flavonoid content as well as the FRAP method’s antioxidant activity of each combination. Meanwhile, combining black rice macaroni with red kidney beans, mung beans, or cowpeas increased the DPPH antioxidant activity after boiling. Each combination showed different cooking quality characteristics based on the parameter of volume development, weight increase, and cooking loss. The organoleptic test showed that the combination had no
{"title":"Aktivitas Antioksidan Makaroni Beras Hitam dan Kacang-Kacangan Berpigmen Metode Cold Extrusion","authors":"Rinda Kusumawati, Nurheni Sri Palupi, S. Budijanto","doi":"10.22146/agritech.56064","DOIUrl":"https://doi.org/10.22146/agritech.56064","url":null,"abstract":"Penelitian ini dilakukan untuk mengetahui potensi antioksidan dari makaroni beras hitam dan kacang-kacangan berpigmen sebagai pangan fungsional. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Parameter yang dianalisis meliputi total fenolik, total flavonoid, aktivitas antioksidan metode DPPH, aktivitas antioksidan metode FRAP, kualitas masak makaroni, dan uji organoleptik. Data hasil diolah menggunakan analysis of variance (ANOVA) dengan taraf signifikansi 5%, apabila terdapat perbedaan akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil uji organoleptik berupa uji hedonik diolah menggunakan uji Kruskal-Wallis , apabila terdapat perbedaan akan dilanjutkan dengan uji Mann-Whitney . Data ditampilkan dalam bentuk rata-rata ± standar deviasi. Hasil penelitian menunjukkan bahwa produk makaroni setelah dilakukan proses perebusan menjadi makaroni matang, terjadi penurunan total fenolik, total flavonoid, dan aktivitas antioksidan metode FRAP dari masing-masing makaroni kombinasi. Sedangkan aktivitas antioksidan metode DPPH dari makaroni kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo menunjukkan peningkatan setelah perebusan. Berdasarkan hasil penelitian masing-masing makaroni kombinasi memiliki karakteristik kualitas masak yang berbeda dilihat dari parameter pengembangan volume, peningkatan berat, dan cooking loss . Berdasarkan uji organoleptik makaroni matang kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo tidak berbeda secara signifikan ditinjau dari parameter warna, kelembaban, tingkat kekerasan, kekenyalan, kelembutan di mulut, rasa, dan penerimaan keseluruhan. ABSTRACT This study aims to determine the potential of the antioxidant obtained from black rice macaroni and pigmented beans as a functional food. A completely randomized design was used with 2 replications, and the parameters analyzed include total phenolic and flavonoids content, cooking quality, organoleptic tests as well as the antioxidant activity of DPPH and FRAP methods. Subsequently, the data collected were processed using analysis of variance (ANOVA) with a significance level of 5% and then continued with Duncan’s multiple range test (DMRT) when there are differences. The organoleptic evaluation in the form of the hedonic test was assessed using the Kruskal-Wallis test and continued with the Mann-Whitney test when there are differences. The results showed that the boiling of black rice raw macaroni and pigmented beans led to a decrease in the total phenolic and flavonoid content as well as the FRAP method’s antioxidant activity of each combination. Meanwhile, combining black rice macaroni with red kidney beans, mung beans, or cowpeas increased the DPPH antioxidant activity after boiling. Each combination showed different cooking quality characteristics based on the parameter of volume development, weight increase, and cooking loss. The organoleptic test showed that the combination had no","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"101 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78745590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The objective of the research was to study the potential of young coconut (Cocos nucifera L.) leaf extract as an antioxidant and antibacterial active agent. The specific objectives were to examine the physical, mechanical, antioxidant and antibacterial activity of chitosan-based film incorporated with the young coconut leaf extract. Preparation young coconut leaf extract was carried out by maceration with ethanol for 48 hours at room temperature. Antioxidant activity was evaluated by DPPH method, antibacterial activity was by the well diffusion method, total phenolic and total flavonoids were determined spectrophotometrically. The film was prepared by chitosan solution of 1.0 and 1.5% and was added young coconut leaf extract at 0; 0.1 and 0.3%. The film was characterized for color, tensile strength, elongation, WVP, film morphology, identification of functional groups, the release of total phenolic and antioxidant activity. The results showed that the antioxidant activity of young coconut leaf extract was IC50 of 58.61 ppm as assayed by DPPH method. The antibacterial activity of the young coconut leaf extract against S. aureus, Salmonella sp., and E. coli were 17,66, 24.40, and 12.27 mm, respectively as indicated by inhibitory zone. Total phenolic and flavonoids contents were 129.27 mg GAE/g extracts and 3.92 mg QE/g extract, respectively. Color of the film was darker, the value of tensile strength increased with increased concentrations of chitosan and the young coconut leaf extract, while the value of elongation at break and water vapor permeability decreased. The release of total phenolic was higher in lipophilic food simulants than that in the aqueous system. Chitosan film incorporated with young coconut leaf extract had great potential as active biodegradable film for packaging of food systems.
{"title":"Characteristics of Chitosan-Based Active Film Incorporated with Young Coconut (Cocos nucifera) Leaf Extract","authors":"Darmono Erma, Supriyadi Supriyadi, Umar Santoso","doi":"10.22146/agritech.64181","DOIUrl":"https://doi.org/10.22146/agritech.64181","url":null,"abstract":"ABSTRACT The objective of the research was to study the potential of young coconut (Cocos nucifera L.) leaf extract as an antioxidant and antibacterial active agent. The specific objectives were to examine the physical, mechanical, antioxidant and antibacterial activity of chitosan-based film incorporated with the young coconut leaf extract. Preparation young coconut leaf extract was carried out by maceration with ethanol for 48 hours at room temperature. Antioxidant activity was evaluated by DPPH method, antibacterial activity was by the well diffusion method, total phenolic and total flavonoids were determined spectrophotometrically. The film was prepared by chitosan solution of 1.0 and 1.5% and was added young coconut leaf extract at 0; 0.1 and 0.3%. The film was characterized for color, tensile strength, elongation, WVP, film morphology, identification of functional groups, the release of total phenolic and antioxidant activity. The results showed that the antioxidant activity of young coconut leaf extract was IC50 of 58.61 ppm as assayed by DPPH method. The antibacterial activity of the young coconut leaf extract against S. aureus, Salmonella sp., and E. coli were 17,66, 24.40, and 12.27 mm, respectively as indicated by inhibitory zone. Total phenolic and flavonoids contents were 129.27 mg GAE/g extracts and 3.92 mg QE/g extract, respectively. Color of the film was darker, the value of tensile strength increased with increased concentrations of chitosan and the young coconut leaf extract, while the value of elongation at break and water vapor permeability decreased. The release of total phenolic was higher in lipophilic food simulants than that in the aqueous system. Chitosan film incorporated with young coconut leaf extract had great potential as active biodegradable film for packaging of food systems.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"16 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75295475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Putri, Damat Damat, Okta Pringga Pakpahan, E. N. Santoso, Elfi Anis Saati
{"title":"Pengaruh Penggunaan Trehalose dalam Adonan Beku dan Waktu Pembekuan terhadap Viabilitas Yeast dan Karakteristik Roti Manis","authors":"D. Putri, Damat Damat, Okta Pringga Pakpahan, E. N. Santoso, Elfi Anis Saati","doi":"10.22146/agritech.56693","DOIUrl":"https://doi.org/10.22146/agritech.56693","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"27 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89148691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Prod uksi Selobiosa dari Hidrolisis Kulit Umbi Singkong dan Uji Aktivitas Prebiotiknya pada Lactobacillus plantarum","authors":"Ilham Marvie, A. B. Sitanggang, Slamet Budijanto","doi":"10.22146/agritech.58013","DOIUrl":"https://doi.org/10.22146/agritech.58013","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"16 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84351524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Rahman, S. Salengke, A. Tawali, M. Mahendradatta
Flour is the main energy source for human and an important ingredient in food processing, for example to be used as fillers, thickeners, gel, film forming and adhesive. This research aims to analyze the characteristics of physicochemical properties and assess the potential utilization of palado flour (Aglaia sp) based on its characteristics. The research method employed two steps, namely the introduction research, which included the processing of palado fruits into palado seeds, drying, and flour extraction, and the main research, which included proximate analysis of palado seed (Aglaia sp) flour and analysis of the characteristics of the physicochemical properties of palado seed (Aglaia sp) flour. The results of the proximate analysis and the analysis of physicochemical characteristics of palado flour show that it contains 396.14 kcal/100 g energy, 69.78% carbohydrates, 7.53% water content, 9.59% protein, 8.74% fat, 4.02 % dietary fiber, 4.36% ash, 41.31% starch content, 5.68% amylose content and 35.63% amylopectin content. In addition, it has 84.21% yield with a particle size of 60 mesh, 29.27% whiteness degree 29.7%, paste clarity, 109.96 gf gel strength 0.4% swelling power and 133.72% water absorbtion. This indicates that palado flour and starch as the main raw materials in food processing is highly potential to be developed.
{"title":"The Physicochemical Characteristics of Palado Seed Flour (Aglaia sp.) and Its Potential Use as a New Alternative Flour in Indonesia","authors":"S. Rahman, S. Salengke, A. Tawali, M. Mahendradatta","doi":"10.22146/agritech.63255","DOIUrl":"https://doi.org/10.22146/agritech.63255","url":null,"abstract":"Flour is the main energy source for human and an important ingredient in food processing, for example to be used as fillers, thickeners, gel, film forming and adhesive. This research aims to analyze the characteristics of physicochemical properties and assess the potential utilization of palado flour (Aglaia sp) based on its characteristics. The research method employed two steps, namely the introduction research, which included the processing of palado fruits into palado seeds, drying, and flour extraction, and the main research, which included proximate analysis of palado seed (Aglaia sp) flour and analysis of the characteristics of the physicochemical properties of palado seed (Aglaia sp) flour. The results of the proximate analysis and the analysis of physicochemical characteristics of palado flour show that it contains 396.14 kcal/100 g energy, 69.78% carbohydrates, 7.53% water content, 9.59% protein, 8.74% fat, 4.02 % dietary fiber, 4.36% ash, 41.31% starch content, 5.68% amylose content and 35.63% amylopectin content. In addition, it has 84.21% yield with a particle size of 60 mesh, 29.27% whiteness degree 29.7%, paste clarity, 109.96 gf gel strength 0.4% swelling power and 133.72% water absorbtion. This indicates that palado flour and starch as the main raw materials in food processing is highly potential to be developed. ","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"2 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73081256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
PT. Pagilaran was developing five new clones that were named as PGL 9, PGL 10, PGL 11, PGL 12 and PGL 15 as superior clones for black tea. That clones are very potential to be used as ready to drink (RTD) instant tea beverages. Ready to Drink (RTD) from black tea have a weakness, which was low antioxidant activity. Tannase was an industrial enzyme of the great potential for application in the food industry. Tannase has used to hydrolyze gallated ester green tea catechin. There was no study about the changes in chemical composition by tannase enzymatic treatment of PT Pagilaran’s tea clones. The objectives of this study were to observe the effects of tannase treatment on five clones black tea extracts to the antioxidant activity, profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. Tea leaves of medium plucking were traditionally processed into black tea. The tea brew was added with tannase at a concentration of 100mg/100mL then incubating for 1 hour at a temperature of 37ºC. Additional tannase tent to increase their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of tea brew was getting brighter and yellowing than untreated ones. Even so, the level of consumer acceptance was still good. Profile aroma and volatile compounds of tea brew showed that there were no significant changes after enzymatic treatment.
PT. Pagilaran正在开发5个新的无性系，命名为PGL 9、PGL 10、PGL 11、PGL 12和PGL 15，作为红茶的优良无性系。这种克隆产品很有可能被用作即饮(RTD)速溶茶饮料。红茶即饮(RTD)有一个缺点，即抗氧化活性低。单宁酶是一种在食品工业中具有巨大应用潜力的工业酶。单宁酶已被用于水解没食子酯绿茶儿茶素。单宁酶对帕吉拉兰茶无性系化学成分变化的研究尚未见报道。本研究旨在观察单宁酶处理对5个无性系红茶提取物的抗氧化活性、酚类物质特征、泡茶颜色、消费者接受度和挥发性物质的影响。传统上，中等采摘的茶叶被加工成红茶。在冲泡茶液中加入浓度为100mg/100mL的单宁酶，在37℃温度下孵育1小时。额外的单宁酶增加它们的抗氧化活性，由于ECG、EGCG或其衍生物的水解，没食子酸、EC和EGC的浓度增加。冲泡后的茶叶颜色比未冲泡的茶叶更亮、更黄。即便如此，消费者的接受程度仍然不错。经酶处理后，茶的香气和挥发性成分无明显变化。
{"title":"Improve ment of Antioxidant Activity and Sensory Quality of Pagilaran’s Tea Clones Treated by Tannase","authors":"T. Apriyani, Supriyadi Supriyadi, R. Gunadi","doi":"10.22146/agritech.57006","DOIUrl":"https://doi.org/10.22146/agritech.57006","url":null,"abstract":"PT. Pagilaran was developing five new clones that were named as PGL 9, PGL 10, PGL 11, PGL 12 and PGL 15 as superior clones for black tea. That clones are very potential to be used as ready to drink (RTD) instant tea beverages. Ready to Drink (RTD) from black tea have a weakness, which was low antioxidant activity. Tannase was an industrial enzyme of the great potential for application in the food industry. Tannase has used to hydrolyze gallated ester green tea catechin. There was no study about the changes in chemical composition by tannase enzymatic treatment of PT Pagilaran’s tea clones. The objectives of this study were to observe the effects of tannase treatment on five clones black tea extracts to the antioxidant activity, profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. Tea leaves of medium plucking were traditionally processed into black tea. The tea brew was added with tannase at a concentration of 100mg/100mL then incubating for 1 hour at a temperature of 37ºC. Additional tannase tent to increase their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of tea brew was getting brighter and yellowing than untreated ones. Even so, the level of consumer acceptance was still good. Profile aroma and volatile compounds of tea brew showed that there were no significant changes after enzymatic treatment.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"27 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84086775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Sasmitaloka, Winda Haliza, Ermi Sukasih, Sintha Dewi Ardhiyanti, S. Widowati
ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh derajat sosoh dan jumlah pencucian terhadap karakteristik nasi instan biofortifikasi. Bahan baku yang digunakan adalah beras varietas Inpari IR Nutri Zinc. Proses produksi nasi instan terdiri dari beberapa tahapan yaitu perendaman dalam larutan Na-Sitrat, pencucian, pemasakan, pendinginan, pembekuan, thawing, pengeringan, dan pengemasan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan frekuensi pencucian (x1:2, x2:3, dan x3:4 kali) dan derajat sosoh (y1:90, y2:95 dan y3:100). Setiap perlakuan diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa derajat sosoh dan jumlah pencucian pada beras berpengaruh terhadap karakteristik nasi instan biofortifikasi. Perlakuan terbaik untuk memproduksi nasi instan biofortifikasi yaitu beras dengan derajat sosoh 95 dan pencucian 2 kali. Nasi instan biofortifikasi memiliki waktu rehidrasi 4,22 menit, kadar Zn 22,11 ppm, dan kadar Fe 17,3 ppm. Karakteristik nasi instan biofortifikasi yang dihasilkan yaitu densitas kamba 603,53 g/L, daya serap air 46,27%, kadar amilosa 21,63%, daya cerna pati 55,99%, dan kadar serat pangan 6,86%. Kata Kunci: Biofortifikasi; fisikokimia; nasi instan ABSTRACT This study aimed to study the effect of the milling degree and washing on the characteristics of biofortified instant rice. The raw material used was Inpari IR Nutri Zinc variety. The instant rice production process consists of several stages, namely soaking in Na-Citrate solution, washing, cooking, cooling, freezing, thawing, drying, and packaging. The study used a completely randomized design (CRD) with two treatment, i.e washing frequency (x1: 2, x2: 3, and x3: 4 times) and the milling degree (y1: 90, y2: 95 and y3: 100). Each treatment was repeated twice. The results showed that the milling degree and washing frequency on rice had an effect on the characteristics of biofortified instant rice. The best treatment for producing instant biofortified rice was rice with a milling degree of 95 and washing 2 times. Biofortified instant rice had a rehydration time of 4.22 minutes, content of 22.11 ppm Zn and 17.39 ppm Fe. The characteristics of biofortified instant rice were bulk density of 603.53 g/L, water absorption capacity of 46.27%, amylose content of 21.63%, starch digestibility of 55.99%, and dietary fiber content of 6.86%. Keywords: Biofortification; instant rice; physicochemical
{"title":"Pengaruh Derajat Sosoh dan Pencucian terhadap Karakteristik Nasi Instan Biofortifikasi","authors":"K. Sasmitaloka, Winda Haliza, Ermi Sukasih, Sintha Dewi Ardhiyanti, S. Widowati","doi":"10.22146/agritech.67011","DOIUrl":"https://doi.org/10.22146/agritech.67011","url":null,"abstract":"ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh derajat sosoh dan jumlah pencucian terhadap karakteristik nasi instan biofortifikasi. Bahan baku yang digunakan adalah beras varietas Inpari IR Nutri Zinc. Proses produksi nasi instan terdiri dari beberapa tahapan yaitu perendaman dalam larutan Na-Sitrat, pencucian, pemasakan, pendinginan, pembekuan, thawing, pengeringan, dan pengemasan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan frekuensi pencucian (x1:2, x2:3, dan x3:4 kali) dan derajat sosoh (y1:90, y2:95 dan y3:100). Setiap perlakuan diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa derajat sosoh dan jumlah pencucian pada beras berpengaruh terhadap karakteristik nasi instan biofortifikasi. Perlakuan terbaik untuk memproduksi nasi instan biofortifikasi yaitu beras dengan derajat sosoh 95 dan pencucian 2 kali. Nasi instan biofortifikasi memiliki waktu rehidrasi 4,22 menit, kadar Zn 22,11 ppm, dan kadar Fe 17,3 ppm. Karakteristik nasi instan biofortifikasi yang dihasilkan yaitu densitas kamba 603,53 g/L, daya serap air 46,27%, kadar amilosa 21,63%, daya cerna pati 55,99%, dan kadar serat pangan 6,86%. Kata Kunci: Biofortifikasi; fisikokimia; nasi instan ABSTRACT This study aimed to study the effect of the milling degree and washing on the characteristics of biofortified instant rice. The raw material used was Inpari IR Nutri Zinc variety. The instant rice production process consists of several stages, namely soaking in Na-Citrate solution, washing, cooking, cooling, freezing, thawing, drying, and packaging. The study used a completely randomized design (CRD) with two treatment, i.e washing frequency (x1: 2, x2: 3, and x3: 4 times) and the milling degree (y1: 90, y2: 95 and y3: 100). Each treatment was repeated twice. The results showed that the milling degree and washing frequency on rice had an effect on the characteristics of biofortified instant rice. The best treatment for producing instant biofortified rice was rice with a milling degree of 95 and washing 2 times. Biofortified instant rice had a rehydration time of 4.22 minutes, content of 22.11 ppm Zn and 17.39 ppm Fe. The characteristics of biofortified instant rice were bulk density of 603.53 g/L, water absorption capacity of 46.27%, amylose content of 21.63%, starch digestibility of 55.99%, and dietary fiber content of 6.86%. Keywords: Biofortification; instant rice; physicochemical","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"351 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76579136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
India’s complete lockdown since March 2020 has brought nation’s economy to a halt, severely impacting the poorest and the most vulnerable, including farmers and migrant labourers. However, country envisaged the vision of “Atmanirbhar Bharat Abhiyan” (Self-reliant India Movement) on May 12, 2020 that focuses on the importance of promoting local products and encourages manufacturing in India including agriculture sector.The campaign includes reforms to encourage business, attract investment, and strengthen the case for the Make in India. Agriculture businesses are playing major role in boosting economy of India. Jaggery manufacturing is one of the most popular food processing business enterprises that promotes job openings in rural India. Though, India is the leading exporter of jaggery to the world, most of the jaggery units, situated in remote places are designed without any scientific base and are seriously facing energy efficiency problem. Aiming towards Mission of “Self-reliant India” our research team has designed and developed modified energy efficient jaggery unit for farmer producer group. Proposed cost effective “Energy Efficient Jaggery Unit” is self reliant in meeting all requirements of the jaggery making process such as combined Heat and power (CHP) along with possible generation of bio fuel, termed as Tri-Generation System.
{"title":"Optimum Sizing and Performance Assessment of Modified Energy Efficient Jaggery Unit for Economic Self Sufficiency of Farmers in India","authors":"T. Hasarmani, R. Holmukhe","doi":"10.22146/agritech.63265","DOIUrl":"https://doi.org/10.22146/agritech.63265","url":null,"abstract":"India’s complete lockdown since March 2020 has brought nation’s economy to a halt, severely impacting the poorest and the most vulnerable, including farmers and migrant labourers. However, country envisaged the vision of “Atmanirbhar Bharat Abhiyan” (Self-reliant India Movement) on May 12, 2020 that focuses on the importance of promoting local products and encourages manufacturing in India including agriculture sector.The campaign includes reforms to encourage business, attract investment, and strengthen the case for the Make in India. Agriculture businesses are playing major role in boosting economy of India. Jaggery manufacturing is one of the most popular food processing business enterprises that promotes job openings in rural India. Though, India is the leading exporter of jaggery to the world, most of the jaggery units, situated in remote places are designed without any scientific base and are seriously facing energy efficiency problem. Aiming towards Mission of “Self-reliant India” our research team has designed and developed modified energy efficient jaggery unit for farmer producer group. Proposed cost effective “Energy Efficient Jaggery Unit” is self reliant in meeting all requirements of the jaggery making process such as combined Heat and power (CHP) along with possible generation of bio fuel, termed as Tri-Generation System.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"36 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90620662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
An Naafi Yuliati Lat, Msie. Adi Djoko Guritno, Ir. Guntarti Tatik Mulyati, Stp. Mp. Anggoro Cahyo Sukartiko
Lobster merupakan komoditas perikanan tangkap dengan permintaan yang terus meningkat serta memiliki harga jual tinggi.Hal ini dikarenakan lobster memiliki rasa yang gurih, mengandung banyak protein, serta modal penangkapan dan upaya penanganan produk yang tinggi. Pelaku dalam rantai pasok lobster dari Gunungkidul terdiri dari pemilik kapal, nelayan, TPI, pengepul kecil, pengepul besar, pengecer, dan eksportir. Nelayan sebagai initial supplier tidak dapat menentukan harga jual lobster karena model harga yang berbasis pasar. Penelitian ini bertujuan untuk menganalisis biaya logistik yang dikeluarkan pada masing-masing pelaku untuk memilih strategi rantai pasok yang tepat dilakukan. Metode perhitungan biaya dengan Activity Based Costing dipilih karena lebih akurat dibandingkan metode perhitungan biaya tradisional (berdasarkan volume). Indepth interview dilakukan untuk mengetahui besarnya biaya pada masing-masing pelaku. Objek lokasi penelitian ditentukan berdasarkan purposive sampling berdasarkan daerah produksi lobster terbesar di DIY, yaitu di Gunungkidul lebih tepatnya di TPI Baron, TPI Gesing, TPI Ngrenehan, TPI Drini, TPI Ngandong, TPI Siung, TPI Nampu, dan PPP Sadeng. Responden penelitian ditentukan berdasarkan purposive sampling dan snowball sampling. Sistem rantai pasok dikatakan berhasil apabila dapat menekan biaya serendah-rendahnya dengan menghasilkan kualitas yang memuaskan serta adanya pembagian keuntungan yang merata. Pada rantai pasok lobster dari Gunungkidul, biaya paling besar dikeluarkan untuk aktivitas procurement (66,34%). Nelayan merupakan pihak yang menanggung biaya paling banyak. Keuntungan terbesar diperoleh pemilik kapal hingga 876,56% dari total biaya yang dikeluarkannya. Kondisi ini mengindikasikan adanya inefisiensi pada rantai pasok lobster Gunungkidul. Untuk meningkatkan efisiensi rantai pasok lobster maka diperlukan penerapan strategi efisiensi, sedangkan untuk merespon permintaan lobster yang terus meningkat maka perlu dilakukan strategi responsif. Kedua strategi ini dapat dikolaborasikan dengan menggunakan decoupling point untuk menentukan kapan dan dimana masing-masing strategi dapat diterapkan. Lobster is a fishery commodity with demand that continues to increase and has a high selling price due to its savory taste, contains a lot of protein, high capital and high product handling efforts. The stakeholders in the Gunungkidul lobster supply chain consist of ship owners, fishermen, TPI, small collectors, big collectors, retailers, and exporters. Fishermen as initial suppliers can't determine the selling price of lobster because of the market-based price model. This study aims to analyze the logistical costs incurred for each stakeholder to choose the right supply chain strategy. Cost calculation method with Activity Based Costing was chosen because it is more accurate than traditional methods. The indepth interview was conducted to find out the cost of each stakeholder. The object of the research location was determ
{"title":"Analisis Struktur Biaya Logistik Jaringan Distribusi Lobster Gunungkidul untuk Penyusunan Strategi Rantai Pasok","authors":"An Naafi Yuliati Lat, Msie. Adi Djoko Guritno, Ir. Guntarti Tatik Mulyati, Stp. Mp. Anggoro Cahyo Sukartiko","doi":"10.22146/agritech.44799","DOIUrl":"https://doi.org/10.22146/agritech.44799","url":null,"abstract":"Lobster merupakan komoditas perikanan tangkap dengan permintaan yang terus meningkat serta memiliki harga jual tinggi.Hal ini dikarenakan lobster memiliki rasa yang gurih, mengandung banyak protein, serta modal penangkapan dan upaya penanganan produk yang tinggi. Pelaku dalam rantai pasok lobster dari Gunungkidul terdiri dari pemilik kapal, nelayan, TPI, pengepul kecil, pengepul besar, pengecer, dan eksportir. Nelayan sebagai initial supplier tidak dapat menentukan harga jual lobster karena model harga yang berbasis pasar. Penelitian ini bertujuan untuk menganalisis biaya logistik yang dikeluarkan pada masing-masing pelaku untuk memilih strategi rantai pasok yang tepat dilakukan.\u0000Metode perhitungan biaya dengan Activity Based Costing dipilih karena lebih akurat dibandingkan metode perhitungan biaya tradisional (berdasarkan volume). Indepth interview dilakukan untuk mengetahui besarnya biaya pada masing-masing pelaku. Objek lokasi penelitian ditentukan berdasarkan purposive sampling berdasarkan daerah produksi lobster terbesar di DIY, yaitu di Gunungkidul lebih tepatnya di TPI Baron, TPI Gesing, TPI Ngrenehan, TPI Drini, TPI Ngandong, TPI Siung, TPI Nampu, dan PPP Sadeng. Responden penelitian ditentukan berdasarkan purposive sampling dan snowball sampling.\u0000Sistem rantai pasok dikatakan berhasil apabila dapat menekan biaya serendah-rendahnya dengan menghasilkan kualitas yang memuaskan serta adanya pembagian keuntungan yang merata. Pada rantai pasok lobster dari Gunungkidul, biaya paling besar dikeluarkan untuk aktivitas procurement (66,34%). Nelayan merupakan pihak yang menanggung biaya paling banyak. Keuntungan terbesar diperoleh pemilik kapal hingga 876,56% dari total biaya yang dikeluarkannya. Kondisi ini mengindikasikan adanya inefisiensi pada rantai pasok lobster Gunungkidul. Untuk meningkatkan efisiensi rantai pasok lobster maka diperlukan penerapan strategi efisiensi, sedangkan untuk merespon permintaan lobster yang terus meningkat maka perlu dilakukan strategi responsif. Kedua strategi ini dapat dikolaborasikan dengan menggunakan decoupling point untuk menentukan kapan dan dimana masing-masing strategi dapat diterapkan.\u0000\u0000Lobster is a fishery commodity with demand that continues to increase and has a high selling price due to its savory taste, contains a lot of protein, high capital and high product handling efforts. The stakeholders in the Gunungkidul lobster supply chain consist of ship owners, fishermen, TPI, small collectors, big collectors, retailers, and exporters. Fishermen as initial suppliers can't determine the selling price of lobster because of the market-based price model. This study aims to analyze the logistical costs incurred for each stakeholder to choose the right supply chain strategy.\u0000Cost calculation method with Activity Based Costing was chosen because it is more accurate than traditional methods. The indepth interview was conducted to find out the cost of each stakeholder. The object of the research location was determ","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"60 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83726834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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