OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Improving the safety and quality of fermented shrimp paste (terasi) through supplementation of betel leaf (Piper betle L.) essential oil
Get PDFTerasi is a traditional fermented shrimp paste that has been an integral part of Indonesian cuisine and food culture. Despite its broad use and complex distinctive flavor, shrimp paste could be harmful for human consumption, particularly when its quality has deteriorated. Indeed, many chemical reactions and microbial activities taking place during shrimp paste fermentation could lead to a decrease in quality and the formation of toxic compounds that are potentially injurious to human health. Thus, this study aimed to explore to improve the safety and quality of shrimp paste by incorporating betel leaf (Piper betle L.) essential oil, known to exert antioxidant and antimicrobial properties. The supplementation of betel leaf essential oil (1% and 5%) reduced lipid peroxidation as well as the formation of toxic compounds, including histamine and acrylamide in the shrimp paste fermented for 30 and 60 days. This phenomenon was associated with the inhibition of microbial growth in shrimp paste supplemented with betel leaf essential oil. The sensory analysis revealed that the supplementation of 1% betel leaf essential oil did not affect the consumer’s preference for shrimp paste. Therefore, the present study highlights the potential of betel leaf essential oil as a food additive to improve the safety and quality of fermented shrimp paste
Phytochemical characterization and antibacterial evaluation of crude saps from medicinal plants in Palestinian cuisine
Get PDFThe emergence and evolution of antibiotic-resistant bacterial strains has shifted interest in herbal therapy. Plants have long been a source of anti-infective compounds. This study investigated the antibacterial activity and phytochemical composition of various Palestinian plants against five human pathogenic bacteria. Antibacterial activity was determined using the Agar Diffusion Method (ADM), as well as the Minimal Inhibitory Concentration (MIC) and Broth Microdilution (BMD) assays. The successful ADM bacterial inhibition zones employing plant extracts were Eucalyptus camaldulensis Dehn. (E. camaldulensis) 9.35 mm, Allium sativum L. (A. sativum) 8.35 mm, Ceratonia siliqua L. (C. siliqua) 7.85 mm, and Amygdalus communis L. (A. communis) 7.85 mm. The MIC50 values against the tested microorganisms varied from 5.69 to 398.5 mg/mL. Furthermore, the MIC50 values for Gram-positive bacteria varied from 5.69 to 233.88 mg/mL, whereas the values for Gram-negative bacteria ranged from 28.65 to 398.5 mg/mL. Most species of bacteria were effectively inhibited by E. camaldulensis and A. sativum extracts. For Gram-positive and Gram-negative bacteria, the MIC50 values for E. camaldulensis were 39.01-40.38 and 31.60-85.37 mg/mL, respectively. The MIC50 values for A. sativum against Gram-positive and Gram-negative bacteria were 5.69-14.85 mg/mL and 38.98-200.11 mg/mL, respectively. The phytochemicals such as flavonoids, steroids, proteins, carbohydrates, and alkaloids in varying amounts, may explain their diverse capability to inhibit bacteria. The present study showed that E. camaldulensis, A. sativum, C. siliqua and A. communis are valuable Palestinian medicinal plants that contain antibacterial agents against the tested bacterial species. However, this study serves as a foundation for further pharmaceutical studies
KINETIKA PENGERINGAN CABE JAMU MENGGUNAKAN PENGERING EFEK RUMAH KACA BERBANTU PENYIMPAN PANAS
Get PDFSolar greenhouse drying could become an alternative drying technique that is affordable, applicable, and safe. However, it is solar-dependent. Thus, it requires a system that supplieses heat during the absence of solar energ; using This research aims to determine the drying kinetics of cabe jamu using a solar greenhouse dryer assisted by heat storage. The object of this research was cabe jamu, which is categorized as a predominant Madura agriculture product. The drying was held for 3 days, and the observation parameters were length, diameter, and mass during drying. Material that is used as heat storage was black shinning Lumajang sand. During the the drying process, ambient temperature, solar greenhouse temperature, and sand temperature were read every 1 h. The result showed that Midilli and Kucuk model have a good-fitting performance to portray the drying kinetics of cabe jamu assisted by and without heat storage. The result also confirms that application of heat storage to solar greenhouse dryer did not shorten drying time; otherwise, increase the percentages of product volume shrinkage.Metode pengeringan menggunakan efek rumah kaca dapat menjadi alternatif metode pengeringan yang murah, mudah dan aman. Namun, metode pengeringan tersebut sangat bergantung pada ketersediaan matahari. Oleh karena itu, perlu ada sistem yang dapat mensuplai panas pengeringan selama periode tidak ada matahari, salah satunya menggunakan penyimpan panas. Penelitian ini bertujuan untuk menentukan kinetika pengeringan cabe jamu yang berbantu media penyimpan panas menggunakan metode pengering ERK. Objek penelitian ini menggunakan cabe jamu yang termasuk komoditas pertanian unggul Madura. Pengeringan dilakukan selama 3 hari dengan parameter pengamatan dimensi panjang dan diameter produk serta bobot produk selama pengeringan. Material yang digunakan sebagai penyimpan panas adalah pasir Lumajang yang berwarna hitam mengkilat. Selama pengeringan suhu udara di dalam ruang pengering, di luar ruangan dan suhu pasir dicatat setiap 1 jam. Hasil pengamatan menunjukkan bahwa model Midilli and Kucuk merupakan model kinetika pengeringan yang paling sesuai menggambarkan kinetika pengeringan cabe jamu yang berbantu penyimpan panas dan tanpa penyimpan panas. Hasil model kinetika menunjukkan bahwa penggunaan penyimpan panas tidak mempersingkat lama pengeringan namun meningkatkan persen penyusutan volume produk yang lebih tinggi
Kajian Suhu Pengeringan Teh Daun Beluntas (Pluchea Indica L.) dan Pengaruhnya terhadap Kandungan Antioksidan
Get PDFThis research investigates the impact of drying temperature on the antioxidant content of Beluntas leaf tea (Pluchea indica L.). Beluntas, a widely recognized medicinal herb, is renowned for its potential health benefits attributed to its antioxidant properties. This quantitative study employs a Factorial Completely Randomized Design with two factors: the drying time of Beluntas leaves (factor W) and the drying temperature (factor S). The research aims to evaluate the effects of drying time and temperature of Beluntas leaves on pH, yield, moisture content, antioxidant content, tannin content, and organoleptic properties of Beluntas leaf tea. Drying times of 120, 140, and 160 minutes were used, while drying temperatures were 50, 60, and 70°C. Beluntas leaf tea was then brewed with 200 ml of hot water at 90-100°C temperatures and steeped for 10 minutes. The results of the research can be summarized as follows: 1) Drying temperature and time significantly affect pH, yield, moisture content, antioxidant content, and tannin content. Higher drying temperatures and longer drying times decrease, pH, yield, moisture content, antioxidant content, and tannin content. 2) The optimal treatment of drying temperature and time to obtain optimal antioxidant content is in sample S1W2 (drying temperature of 50°C for 140 minutes) with a moisture content of 7.74%, pH of 5.92, yield of 74.66%, antioxidant content of 59.12%, and tannin content of 14.90%. 3) Based on organoleptic tests, the sample preferred by the panelists is S3W2 (drying temperature of 70°C for 140 minutes) with a tea color that tends towards greenish-yellow, slightly characteristic aroma of Beluntas, non-bitter taste, and a pleasant aftertaste. The results indicate a significant impact of drying temperature on the antioxidant content of Beluntas leaf tea, with clear trends observed with varying temperatures. Understanding the relationship between drying temperature and antioxidant content is crucial for optimizing the production process of Beluntas leaf tea to maximize its health-promoting properties. This research provides valuable insights into the cultivation and processing of Beluntas as a functional beverage with enhanced antioxidant activity.Penelitian ini menyelidiki dampak suhu pengeringan terhadap kandungan antioksidan dari teh daun beluntas (Pluchea indica L.). Beluntas, sejenis herba obat yang dikenal luas, terkenal akan potensi manfaat kesehatannya yang dikaitkan dengan sifat antioksidannya. Penelitian ini merupakan kajian kuantitatif yang menerapkan Rancangan Acak Lengkap Faktorial dengan dua faktor, yakni waktu pengeringan daun beluntas (faktor W) dan suhu pengering (faktor S). Tujuan penelitian adalah untuk mengevaluasi dampak waktu dan suhu pengeringan daun beluntas terhadap pH, rendemen, kadar air, kandungan antioksidan, kandungan tanin, dan sifat organoleptik teh daun beluntas. Waktu pengeringan yang digunakan adalah 120, 140, dan 160 menit, sedangkan suhu pengeringan adalah 50, 60, dan 70°C. Teh daun beluntas kemudian diseduh dengan 200 ml air panas pada suhu 90-100°C dan didiamkan selama 10 menit. Dari hasil penelitian dapat disimpulkan bahwa: 1) Suhu dan waktu pengeringan memiliki pengaruh signifikan terhadap pH, rendemen, kadar air, kandungan antioksidan, dan kandungan tanin. Semakin tinggi suhu dan lama waktu pengeringan, maka nilai pH, rendemen, kadar air, kandungan antioksidan, dan kandungan tanin akan menurun. 2) Perlakuan suhu dan waktu pengeringan terbaik untuk mendapatkan kandungan antioksidan optimal adalah pada sampel S1W2 (suhu pengeringan 50°C dengan waktu 140 menit) dengan kadar air 7,74%, pH 5,92, rendemen 74,66%, kandungan antioksidan 59,12%, dan kandungan tanin sebesar 14,90%. 3) Berdasarkan uji organoleptik, sampel yang lebih disukai oleh panelis adalah S3W2 (suhu pengeringan 70°C dengan waktu 140 menit) dengan warna teh yang cenderung hijau kekuningan, aroma yang sedikit mencirikan beluntas, rasa yang tidak pahit, dan aftertaste yang sepat. Hasilnya menunjukkan pengaruh yang signifikan dari suhu pengeringan terhadap kandungan antioksidan teh daun beluntas, dengan tren yang jelas teramati seiring variasi suhu. Memahami hubungan antara suhu pengeringan dan kandungan antioksidan sangat penting untuk mengoptimalkan proses produksi teh daun beluntas guna memaksimalkan sifat yang mendukung kesehatannya. Penelitian ini memberikan wawasan berharga dalam budidaya dan pengolahan beluntas sebagai minuman fungsional dengan aktivitas antioksidan yang ditingkatkan
The Effect of Drying Air Velocity and Grain Mass on the Drying Rate of Inpari 42 Grain in a Fluidized Bed Dryer.
No full textStatistical data shows that rice production increases every period along with the increase in demand. Harvested paddy must be dried immediately to avoid damage due to microbial attack that can live in high moisture content. Therefore, the main objective of drying is to reduce the moisture content from the harvest moisture content (23-27%) to a safe moisture content for storage (14%). Currently, there are several dryers made as a solution in post-harvest handling of grains such as green beans, soybeans, grain and so on. One example of this dryer is the Fluidized Bed Dryer. This tool is a mechanical dryer that can be used in drying grain. The advantage of this tool is that the temperature can be controlled and can produce quality and uniform drying results. The purpose of this study was to determine the drying characteristics of Inpari 42 grain using a fluidized bed dryer. This research method uses speed variations of 1.5 m/s, 2.0 m/s, and 2.5 m/s with sample masses of 200 g, 250 g and 300 g, using a temperature of 55 ℃. The research parameters include moisture content, drying rate, damaged grain. The drying process shows that the change in sample mass is influenced by the air velocity used. Along with the increase in moisture content, the drying rate will affect the rate of drying obtained in this study the drying rate pattern is decreasing. It can be concluded that air velocity affects the drying rate and air velocity affects the cracked grain
Application of Fuzzy Control and IoT Monitoring on Small Scale Biofermentor for Making Virgin Coconut Oil
Get PDFVirgin Coconut Oil is a pure coconut oil that can be obtained from the extract of fresh and old coconut meat. This study aimed to evaluate the performance of a biofermentor integrated with a fuzzy logic control system and IoT for VCO production. The research involved designing control rules to regulate temperature, testing the IoT system for real-time monitoring, and assessing the biofermentor's performance. The parameters observed were control system response, temperature, yield and moisture content. Results showed that the fuzzy control system effectively maintained temperature stability, resulting in a higher yield (39.65%) and lower moisture content (0.08%) compared to conventional methods. In addition, the fuzzy control rules are able to regulate the power so that the temperature overshoot is quite small (1%), the settling time is relatively short (9 minutes), the temperature is stable, and the steady state error is 1.02% (with in tolerance limits)
Physicochemical characteristics, fatty acids profile, health lipid indices and consumer acceptability of processed cheese prepared from camel milk blended with avocado powder
Get PDFThe aim of the current investigation was to evaluate the impact of different quantities of avocado fruit pulp powder (AFPP) (0, 5, 10, 15, and 20%) on the sensory properties, physicochemical properties, and fatty acid profile of Camel's milk processed cheese (CMPC). CMPC cheese represents the control sample without AFPP addition. At ratios of 100:0, 95:5, 90:10, 85:15, and 80:20, AFPP was used to substitute CMPC cheese (%, w/w). Standard official methods were used to analyze the proximate composition, mineral content, fatty acid profile, health lipid indices, as well as consumer acceptability of CMPC, AFPP, and binary mixtures of them. AFPP was rich in fat, protein, ash, and fibers (58.18, 8.19, 7.48, and 7.00%, respectively). CMPC is mainly composed of moisture (63.03 %), with 23.9%, % of crude protein, 9.15 % of lipids and3.92 % ash. Fat, fiber, ash and energy contents of fortified cheese samples increased significantly with the addition of AFPP. No significant differences were recorded in protein between control cheese samples and those cheese samples containing AFPP. The results also revealed that the K, Mg, Fe, and Zn content in CMPC cheese samples enriched with 20% AFPP were about 2.41, 1.18, 1.72, and 1.30-fold higher, respectively, when compared to control cheese without any addition of AFPP. In fortified cheese samples, the amounts of oleic, linoleic, and linolenic acids significantly increased as the AFPP dosage increased; however, the amounts of myristic, palmitic, and stearic acids decreased as the AFPP concentration increased. The reduction in atherogenic and thrombogenic indices of CMPC cheese samples with different concentrations of AFPP demonstrate the nutritional advantages of CMPC cheese enriched with avocado powder. The sensory evaluation results indicated that all processed cheese samples in the current investigation were acceptable and received high overall acceptability scores ranged from76.19 to 84.6
The Effect of Some Concentrations of Kelor Leaf Organic Powder and Planting Media Combinations on The Growth and Results of Pakcoy (Brassica rapa L.)
No full textThe application of Moringa leaf POC is one of the best materials because it contains iron, sulfur and phosphorus which function for plant growth. Another alternative to improve pakcoy plant production is by adjusting the composition of the right planting media, for example by adding organic compost or husk charcoal. Husk charcoal is one of the planting media that functions as a soil improver and can improve soil properties. The purpose of this study was to determine the effect of several concentrations of moringa liquid organic fertilizer and the combination of planting media on the growth and yield of pakcoy (Brassica rapa L.). Data collection and processing methods using factorial group randomized design consisting of two factors. Observation data were analyzed with variance analysis (F test) at the 5% level. If there is a significantly different effect, it is continued with Duncan's Multile Range Test (DMRT) at the 0,05 level. There is an interaction between the concentration of moringa leaf POC and the combination of planting media on the parameters of plant height at 1 MST.”Pengaplikasian POC daun kelor merupakan salah satu material unggulan dikarenakan memiliki kandungan zat besi, belerang dan fosfor yang berfungsi untuk pertumbuhan tanaman. Alternatif lain untuk memperbaiki produksi tanaman pakcoy yaitu melalui pengelolaan penggunaan media tanam yang sesuai, misalnya dengan menambahkan kompos organik atau arang sekam. Arang sekam ialah salah satu media tanam yang berfungsi sebagai pembenah tanah dan dapat memperbaiki sifat-sifat tanah. Tujuan penelitian ini yaitu guna mengkaji pengaruh beberapa konsentrasi pupuk organik cair daun kelor dan kombinasi media tanam terhadap pertumbuhan dan hasil tanaman pakcoy (Brassica rapa L.). Metode pengumpulan dan pengolahan data menggunakan rancangan acak kelompok faktorial yang terdiri dari dua faktor. Data hasil pengamatan dianalisis dengan sidik ragam (uji F) pada taraf 5%. Apabila terdapat pengaruh berbeda nyata maka dilanjutkan dengan uji Duncan’s Multile Range Test (DMRT) pada taraf 0,05. Terdapat interaksi antara konsentrasi POC daun kelor dengan kombinasi media tanam terhadap parameter tinggi tanaman umur 1 MST
Changes in Coconut Water Quality (Cocos nucifera L) During the Storage Process
Get PDFCoconut water (Cocos nucifera L.) is a natural beverage widely recognized for its high nutritional and health benefits. It contains essential electrolytes such as potassium, magnesium, and calcium, along with various vitamins and antioxidants; however, the quality deteriorates over time during storage. This study compares changes in the quality of young and mature coconut water stored at cold and ambient temperatures over a specific period of time. The research method includes measuring turbidity levels, pH, and total dissolved solids (TDS). The results indicate that both young and mature coconut water experience degradation in quality during storage, although at different rates. Storage at ambient temperature leads to a more rapid decline in quality than cold storage for both maturity types. Additionally, microbial growth is more frequently detected in coconut water stored at ambient temperature, particularly in mature coconut water. This study summarises that the quality of young and mature coconut water is influenced by storage temperature, with mature coconut water deteriorating at a higher rate. These findings can be recommended for storing coconut water at cold temperatures and consuming it shortly after opening it
Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients
Get PDFIndonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes