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Jurnal Agritech

Jurnal Agritech
973 Publications
collected from a compatible aggregator


  • Karakterisasi Tiga Jenis Pati Sagu (Metroxylon sp.) Hidroksipropil

    Native sago starch (NSS) was chemically modified with propylene oxide. Hydroxypropylation reaction was aranged using 2.5, 5.0 and 7.5 mL in alkaline condition at 40oC for 24 h. The objective of this study was to identify the effect of propylene oxide on the properties of hydroxypropyl sago starch (HPSS). In addition, swelling power, starch solubility, paste clarity, amylograph properties and starch color were measured. Fourier transform infrared (FT-IR) spectroscopy was used to examine the su...

    Pemakaian Mesin Penyerap Daya Roda Untuk Uji Kinerja Traktor di Dalam Ruangan

    Pengujian kinerja penarikan traktor yang biasa dilakukan di at as jalan beraspal mengandung beberapa kelemahan. Kondisi pengujian sangat berlainan dengan kondisi kerja traktor sesungguhnya di lapangan. Pengujian tidak mungkin dilakukan dalam interval slip roda yang besar, karena pertimbangan stabilitas traktor, dan hasil yang diperoleh sangat dipengaruhi oleh jenis ban yang digunakan dan kondisi permukaan jalan yang dilalui. Hasil pengujian kinerja penarikan di satu tempat•dan tempat lainny...

    Perancangan Cangkul Ergonomis Untuk Meningkatkan Kapasitas Kerja Petani dalam Mengolah Tanah Sawah

    Generally, cultivation of rice field in Daerah Istimewa Yogyakarta has been done with hoe. This tool is produced by the small scale industries. Powerlessness of their products lies on many kind of shape and size, because the shape and size of the hoe are decided according to local rice field condition·andbased on the body space of the hoe maker. Variation of shape and size causes man machine system between the farmers and the tools not to be integrated. So, the output of the system will not b...

    Sifat dan Potensi Serat Pangan pada "Gudeg Kering"

    Gudeg 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 fib...
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