agriTECH
Not a member yet
1394 research outputs found
Sort by
Identification of Trimyristine from Oil, Crystals, and Residue of Nutmeg (Myristica fragrans) in South Aceh (Indonesia) Using GC-MS
Full text linkSouth Aceh Regency is the largest nutmeg-producing area in Aceh Province, Indonesia, but its potential for oil production has not been fully optimized. Nutmeg (Myristica fragrans) oil is one of the essential oil groups obtained from the distillation of the nutmeg plant, including its peel, mace, and seeds. One of the essential compounds found in nutmeg oil is trimyristin. Therefore, this research aimed to identify and determine the content of trimyristin in the oil, crystals, and residue of nutmeg seeds from South Aceh. It was carried out in stages wherein nutmeg oil distillation was performed by a simple distillation method. Trimyristin was separated from the oil using the reflux method and from the residue by the maceration method. The compound was obtained from the isolation of nutmeg oil using chloroform as a solvent. The oil was characterized based on SNI No. 06-2388 of 2006, then trimyristin was isolated and identified by Gas Chromatography-Mass Spectrophotometry (GC-MS). The results showed that the characterization of nutmeg oil did not fulfill the SNI . The color and smell tests were not in accordance with those of nutmeg oil, the specific gravity was 0.909, the refractive index was 1.63, and the solubility in alcohol was cloudy. Trimyristin of 11.23% was only found in the residue, but it was not detected in the oil and crystals
Effect of Priming on Brassica rapa subsp. chinensis (Bok Choy) Seeds Germination
Full text linkBrassica rapa subsp. Chinensis, commonly known as Bok Choy, is a nutrient-rich vegetable with substantial antioxidant content. Therefore, this study aimed to evaluate the effect of hydropriming and bio-nutri-priming using Sandwich compost leachate on seed germination, SPAD reading, and dry matter accumulation in 280 dwarf variants of Bok Choy seeds sourced from Green Eagle. The experimental process involved hydropriming with tap water, bio-nutri-priming using 0.2% Sandwich compost leachate, and a control group cultivated in soil without priming. A complete randomization design (CRD) with three replications assessed seed germination performance, SPAD, root and shoot dry matter, and root-to-shoot ratio. While there was no significant difference in the germination percentage (88.35±1.13%), the entire priming seeds exhibited a 2-day peak germination period, compared to 3 days for the non-priming counterparts. Bio-nutri-priming seeds showed faster median and mean germination times due to enhanced nutrient uptake. They further displayed high SPAD readings, suggesting a lack of toxic compounds. The dry matter production of all treated Bok Choy was similar because administered treatments did not interfere with plant growth and development. Therefore, applying bio-nutri-priming using Sandwich compost leachate positively affected seed germination performance, warranting its recommendation as a seeds priming solution
Characterization of Mixed Rice: Nutritional Value, Physicochemical Properties, Organoleptic, and Glycemic Index
Full text linkThe nutritional and physicochemical value of rice could be enhanced by mixing or combining white and brown rice with various beans. Besides nutritional and functional aspects, it is also crucial to consider organoleptic properties. Therefore, this study aimed to characterize nutritional value (proximate), physicochemical properties, organoleptic and Glycemic Index (GI) of mixed rice. A total of 10 mixed rice formulas, ranging from F1 to F10, and consisting of white rice, brown rice, black rice, aromatic rice, sticky rice, black-eyed peas and mung beans, were determined. These samples were analyzed for proximate, total phenolic compounds, pasting properties, and organoleptic tests (hedonic and ranking tests). Furthermore, 3 selected formulas based on the previous test were then evaluated for GI, and Glycemic Load (GL) was calculated. The results showed that adding black-eyed peas and mung beans (F9 and F10) increased the protein content of mixed rice while higher proportion of black or brown rice (F3 and F4) enhanced the fat content. The amylose content was decreased due to higher proportion of sticky rice (F6 and F8). Based on the hedonic test, the F1-F6 formula had a favorable rating. The ranking results indicated that F9 was better than F10, while F1 and F6 was the best among F1 to F4, as well as F5 to F8. Considering the constituent materials, F1, F6, F9 and commercial low GI rice were selected and tested for GI, and the test results showed 48.2, 54.7, 78.0, and 60.3, respectively. As a result, F1 and F6 have the potential to be developed as mixed rice because they have good nutritional value, physicochemical and organoleptic properties, as well as low GI
Application of Edible Coating Derived from Salacca Seed and Glucomannan on Red Chili (Capsicum annuum L.)
Full text linkChili is a significant commodity in Indonesia, but its short shelf life often leads to supply shortages and price fluctuations. To address this, post-harvest processing techniques, such as applying edible coating, are employed. This coating forms a thin plastic-like layer on the surface of the product, inhibiting metabolism while ensuring safety for consumption. Therefore, this research aimed to assess the effect of edible coating comprised of salacca seed flour and glucomannan, both at room temperature and under cold storage conditions, on weight loss, hardness, and color, ultimately extending the shelf life of chili. Edible coating procedure involved using salacca sourced from the Sleman market, porang tuber from Gunung Kidul farmer, as well as aqua dest, glycerol, and 96% ethanol. Various concentrations of coating layers were tested, including 1% salacca seed flour, 5% salacca seed flour, 10% salacca seed flour, 0.4% glucomannan, and a non-coated control group. The result showed that the optimal treatment during storage at room and the cold temperature was achieved with a 0.4% glucomannan coating layer and 1% salacca seed flour coating layer. Based on evaluations of weight loss, hardness, and color, it could be concluded that both salacca seed flour and glucomannan can extend the shelf life of chili
Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative
Full text linkBananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat
Formulasi Minuman Fungsional Ekstrak Bawang Hitam dengan Penambahan Lemon dan Madu Menggunakan Response Surface Methodology
Full text linkBawang hitam merupakan hasil olahan bawang putih (Allium sativum) yang dihasilkan melalui proses ferementasi pada suhu tinggi selama satu bulan. Pengaruh proses fermentasi menyebabkan bawang hitam memiliki aroma yang tidak terlalu menyengat, rasa manis dan asam, serta memiliki kandungan antioksidan yang lebih tinggi dari pada bawang putih. Perubahan karakteristik yang terdapat pada bawang hitam tersebut memungkinkan pemanfaatannya menjadi lebih luas salah satunya dapat diolah menjadi minuman fungsional. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM). Tujuan penelitian adalah menetapkan formulasi optimum produk minuman fungsional bawang hitamyang memiliki aktivitas antioksidan yang tinggi serta memiliki sifat organoleptik yang baik. Penelitian ini menggunakan variabel bebas berupa konsentrasi ekstrak bawang hitam (73-88 %), konsentrasi madu (10-25%), dan konsentrasi sari lemon (2-8%). Melalui proses optimasi diperoleh hasil yaitu diperoleh formula minuman funggsional bawang hitam terbaik dengan formulasi konsentrasi bawang hitam 76.80 %, konsentrasi madu 18.23 %, dan konsentrasi sari lemon 4.49 % yang menghasilkan aktivitas antioksidan sebesar IC50 4.73 % , penerimaan organoleptik warna 5.73, rasa 6.00, aroma 5.25 dan keseluruhan 5.82.Bawang hitam merupakan hasil olahan bawang putih (Allium sativum) yang dihasilkan melalui proses fermentasi pada suhu tinggi selama satu bulan. Pengaruh proses fermentasi menyebabkan bawang hitam memiliki aroma yang tidak terlalu menyengat, rasa manis dan asam, serta memiliki kandungan antioksidan yang lebih tinggi dari pada bawang putih. Perubahan karakteristik yang terdapat pada bawang hitam tersebut memungkinkan pemanfaatannya menjadi lebih luas salah satunya dapat diolah menjadi minuman fungsional. Tujuan penelitian adalah menetapkan formula optimum produk minuman fungsional bawang hitam yang memiliki aktivitas antioksidan tinggi serta memiliki sifat organoleptik yang disukai oleh konsumen. Penelitian ini dilakukan dengan rancangan D-Optimal (Custom) Design menggunakan metode Response Surface Methodology (RSM) dengan variabel bebas berupa konsentrasi ekstrak bawang hitam (73-88%), konsentrasi madu (10-25%), dan konsentrasi sari lemon (2-8%). Melalui proses optimasi diperoleh hasil yaitu formula minuman fungsional bawang hitam terbaik dengan formulasi konsentrasi bawang hitam 76,80%, konsentrasi madu 18,23%, dan konsentrasi sari lemon 4,96% yang menghasilkan aktivitas antioksidan sebesar IC50 4,73% , penerimaan organoleptik warna 5,73, rasa 6,00, aroma 5,25 dan keseluruhan 5,82 pada skala penilaian 1-7. Penambahan sari lemon dan madu mampu menghasilkan minuman fungsional ekstrak bawang hitam dengan kandungan antioksidan yang tinggi dan juga sifat organoleptik yang disukai oleh konsumen
Analisis terhadap Kinerja Instalasi Pengolahan Air Limbah (IPAL) pada Industri Gudeg Kaleng di PT XYZ, Yogyakarta
Full text linkIndustri Pengalengan Guded di PT. RD, Yogyakarta memproduksi Produk Gudeg Kaleng untuk dipasarkan baik didalam negeri dan keluar negeri. Pada unit Pengolahan air limbah (IPAL) PT RD setelah dilakukan pengujian nilai pH, BOD5, COD, TSS, dan suhu efluen IPAL menunjukkan ketidak sesuaian nilai berdasarkan Peraturan Daerah Istimewa Yogyakarta Nomor 7 Tahun 2016. Penelitian ini bertujuan untuk melakukan analisis kinerja pada unit IPAL PT RD terhadap parameter pH, BOD, dan COD dan usulan perbaikan terhadap Kinerja IPALnya agar dapat beroperasi menghasilkan efluen yang sesuai dengan baku mutu yang dipersyaratkan pemerintah. Metoda penelitian dalam analisa kinerja IPAL dilakukan menggunakan Analisis Dimensi berdasarkan data-data perhitungan secara kuantitatif dan deskriptif. Dari analisa kinerja IPAL didapatkan factor penyebab ketidaksesuainya kinerja IPAL disebabkan 1) ukuran saringan yang kurang sesuai yaitu 39 cm×100 cm, 2) kondisi scum yang kotor tidak dibersihkan. 3) bak pengolahan anaerob yang digunakan hanya dapat mengolah beban COD 6,32 kg COD/m3.hari dan beban BOD5 1,51 kg BOD5/m3.hari sedangkan beban COD yang harus diolah melebihi kapasitas yang besarnya 6,74 kg COD/m3.hari dan beban BOD 1,71 kg BOD5/m3.hari, 4) penggunaan bakteri yang tidak sesuai dengan jenis pengolahan dan 5) tidak adanya proses netralisasi. Usulan perbaikan berdasarkan analisa kinerja IPAL yang diteliti; 1) penggantian saringan dengan ukuran yang sesuai yaitu 39 cm×110 cm; 2) pembersihan scum dan penambahan koagulan; 3) penggunaan teknologi biofilter anaerob dengan waktu tinggal 32,71 jam, organic loading rate 7,85 kg COD/m3.hari, hydraulic loading rate 0,0036 m3/m2.jam, pemasangan bioball dari material PVC, berbentuk bola, diameter 3 cm, luas kontak spesifik 200-240 m2/m3, porositas rongga 0,92, berwarna hitam dan volume 0,94 m3, pemasangan pipa dengan panjang 50-60 cm; 4) penggunaan Bakteri Nutrabact Anaerob dengan dosis pemakaian pertama 90-230 ml dan pemakaian harian 47 ml yang dibagi rata ke tujuh kolom biofilter; 5) netralisasi dengan membuka kedua bak kontrol dan penambahan kapur, serta pengontrolan efluen. Industri PT XYZ, Yogyakarta memproduksi produk gudeg kaleng untuk dipasarkan baik didalam negeri dan keluar negeri. Penelitian bertujuan untuk melakukan analisis kinerja pada unit IPAL PT XYZ terhadap parameter pH, Biological Oxigen Demand (BOD5 ) dan Chemical Oxygen Demand (COD) serta usulan perbaikan kinerja IPALnya agar dapat beroperasi menghasilkan efluen yang sesuai berdasarkan persyaratan baku mutu pemerintah. Metoda penelitian dilakukan menggunakan analisis dimensi berdasarkan data-data perhitungan secara kuantitatif dan deskriptif. Dari analisa kinerja IPAL didapatkan faktor penyebab ketidaksesuainya yaitu: 1) kesesuaian ukuran saringan yaitu 3 cm x 100 cm; 2) kondisi scum yang kotor tidak dibersihkan; 3) Beban BOD dan COD limbah melebihi melebihi kapasitas 4) tidak sesuainya penggunaan bakteri dengan jenis pengolahan dan 5) proses netralisasi yang tidak ada. Usulan perbaikan dari analisa kinerja IPAL meliputi; 1) penggantian saringan dengan ukuran yang sesuai yaitu 39 cm ×110 cm; 2) membersihkan scum dan menambah koagulan; 3) penggunaan teknologi biofilter anaerob yang memiliki tinggal 32,71 jam, memiliki organic loading rate 7,85 kg COD/m3.hari, memiliki hydraulic loading rate 0,0036 m 3 /m 2 .jam dan memasang bioball dari material Poly Vinyl Chloride (PVC) yang berbentuk bola, memiliki diameter 3 cm, luas kontak spesifik 200-240 m 2 /m 3 , porositas rongga 0,92, berwarna hitam dengan volume 0,94 m 3 ; 4) penggunaan Bakteri Nutrabact Anaerob yang dosis pemakaian pertama 90230 mL dan pemakaian harian 47 mL yang dibagi rata ke tujuh kolom biofilter; 5) melakukan netralisasi melalui pembukaan kedua bak kontrol, menambah kapur, dan mengontrol efluen melalui pengaliran ke komponen biotik seperti ikan dan tanaman air
Phytase Production by Lactobacillus plantarum A1-E in Submerged and Solid-State Fermentation
Full text linkEnzyme activity is influenced by several important factors, including the amount and type of substrate, solvent type, pH, temperature, presence of inhibitory and activating ions, and concentration of enzymes. Therefore, this research aimed to evaluate phytase production from Lactobacillus plantarum A1-E using submerged (SmF) and solid-state fermentation (SSF). Phytase production was determined using SmF with fructose and sucrose as the primary carbon sources at concentrations of 4.5%, 6%, and 7.5%. Additionally, SSF was conducted using three distinct substrates, including soybean Meal, rice Bran, and pollard. The results indicated that the highest phytase activity was achieved through SSF when rice bran was used as a substrate (88.48 U/mL or 4.65 U/mg). The use of 4.5% sucrose as a carbon source in the SmF technique showed the highest specific phytase activity (4.38 U/mg) compared to other carbon sources at various concentrations. The addition of metal ions showed that Fe 2+ , Mn 2+ , and Co 2+ at concentrations of 1-5 mM, Mg 2+ and Zn 2+ at concentrations of 3-5 mM, and Ca 2+ at a concentration of 3 mM acted as activators that increased phytase activity compared to control. Meanwhile, Mg 2+ and Zn 2+ at concentrations 1-2 mM were inhibitors
Optimasi Formula Flakes Umbi Garut (Maranta arundinacea L.) sebagai Pangan Sarapan Berenergi Tinggi
Full text linkRutinitas yang padat membuat sebagian besar masyarakat mulai meninggalkan kebiasaan sarapan. Saat ini, banyak orang menggunakan produk sarapan instan seperti flakes untuk sarapan pagi. Proses penyajiannya yang relatif singkat dan kandungan karbohidrat yang tinggi merupakan alasan sebagian masyarakat sangat gemar mengkonsumsi flakes. Tujuan penelitian ini adalah untuk mengembangkan formula flakes pangan lokal secara optimal secara uji organoleptik dan kemudian dianalisis uji kimiawi (proksimat). Jenis penelitian adalah eksperimen dengan rancangan faktorial dan menggunakan software Design Expert 8.0 untuk mendapatkan formula terbaik tepung flakes. Uji organoleptik dilakukan pada 16 sampel formula tepung dengan instrument lembar uji organoleptik. Analisis data menggunakan One-Way ANOVA dan uji lanjut Duncan. Formula tepung flakes yang optimal berdasarkan uji organoleptik dan uji linier adalah formula 1 (30% tepung umbi garut : 10% tepung kacang hijau : 15% tepung pisang ambon). Formula tepung tersebut kemudian dijadikan sebagai bahan baku pembuatan flakes umbi garut. Faktor-faktor yang mempengaruhi uji organoleptik tepung flakes adalah warna, aroma dan tekstur. Penentuan formula flakes didasarkan pada parameter rasa, aroma, warna, dan tekstur. Pada pembuatan formulasi flakes yang optimal dengan waktu singkat untuk meminimalisir adanya kesalahan (error), maka digunakan program Design expert version 8.0. Pada program Design expert akan membuat rancangan formula flakes terbaik yang sesuai dengan keinginan peneliti. Penelitian ini diharapkan dapat meningkatkan fungsi pangan lokal sebagai alternatif pangan sarapan siap saji yang diperuntukan sebagai alternatif pangan sarapan keluarga. Parameter pemilihan formula flakes terdiri dari warna flakes yang kecoklatan namun tidak gosong; tekstur yang renyah dan tidak keras; serta rasa flakes yang sedikit manis dan gurih