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Optimum Sizing and Performance Assessment of Modified Energy Efficient Jaggery Unit for Economic Self Sufficiency of Farmers in India
Get PDFThe complete lockdown experienced in India since March 2020 has brought the nation’s economy to a halt, severely impacting the destitute and the most vulnerable, including farmers and migrant laborers. However, the 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 industries including the agricultural sector. The awareness campaign includes reforms to encourage businesses, attract investments, and strengthen production processes. Agriculture businesses are playing a major role in boosting the economy, such as Jaggery manufacturing, which is one of the most popular food processing enterprises that promotes job openings in rural India. Though, the country is the leading exporter of jaggery to the world, most of the production units, situated in remote places are designed without any scientific base and are seriously facing energy inefficiency problems. This research aims to design and develop a modified energy-efficient jaggery unit for the farmer producer groups, to achieve a “Self-reliant India”. The proposed cost effective “Energy Efficient Jaggery Unit” is self reliant to meet all the requirements of the production process,such as combined heat and power (CHP) with the generation of biofuel, termed as Tri-Generation System
Characterization of Chitosan-Based Active Film with Addition of Young Coconut (Cocos nucifera) Leaf Extract
Get PDFThis research was aimed to investigate the potential of young coconut (Cocos nucifera L.) leaf extract as an antioxidant and antibacterial active compounds. In this study, the physical, mechanical, antioxidant, and antibacterial activity of chitosan-based film with addition of young coconut leaf extract were examined. The young coconut leaf extract was prepared by maceration using ethanol for 48 hours at room temperature. The antioxidant and antibacterial activities were determined by the DPPH and well diffusion methods, respectively. The total phenolic and flavonoids were analyzed using spectrophotometric method. The film was prepared using 1.0 and 1.5% chitosan solution added with young coconut leaf extract at 0, 0.1, and 0.3%. The characterization of the film included color, tensile strength, elongation, WVP, film morphology, identification of functional groups, and total phenolic and antioxidant activity release. The results showed that the antioxidant activity of young coconut leaf extract was IC50 of 58.61 ppm. The antibacterial activity test showed that the inhibitory zone for S. aureus, Salmonella sp., and E. coli were 17,66, 24.40, and 12.27 mm, respectively. Total phenolic and flavonoid contents were 129.27 mg GAE/g extracts and 3.92 mg QE/g extract, respectively. The color of the film was dark. The higher the concentration of chitosan and the young coconut leaf extract, the higher the tensile strength, whereas the value of elongation at break and water vapor permeability decreased. The release of total phenolic was higher in lipophilic food simulants than in an aqueous system. The result of the study reveals that chitosan-based film added with young coconut leaf extract had great potential as an active biodegradable film for food packaging systems.
Optimization of Crude Palm (Elaeis guineensis) Oil Bleaching using Zeolite-Fe by Response Surface Methodology
Get PDFA carcinogenic 3-monochloropropane 1, 2 diol ester (3-MCPD ester) can be formed during processing crude palm oil (CPO). Chlorine is one of the precursors for the formation of 3-MCPD esters. This study aimed to optimize the bleaching conditions using zeolite-Fe for reducing chlorine concentration by the Response Surface Methodology (RSM) and further evaluate the characteristics of the bleached CPO. Factors such as bleaching time, zeolite-Fe concentration, and bleaching temperature were evaluated and further optimized. The results showed that Fe in the modified zeolite-Fe increased about 71.89% compared to natural zeolite. Zeolite-Fe concentration, bleaching time, and bleaching temperature had a significant effect on chlorine adsorption. The optimum bleaching process was obtained at a zeolite-Fe concentration of 5% (w/w) and bleaching temperature of 80 °C for 30 minutes. Bleached CPO had a chlorine concentration of 25 ± 1 ppb, carotenoid of 467.70 ± 13.71 ppm, and a DOBI (Deterioration Of Bleachability Index) value of 2.17 ± 0.01 R
Pencirian Kopi Robusta Bengkulu dari Kemungkinan Bahan Pencampur Menggunakan Kombinasi Spektroskopi FTIR dan Kemometrik
Get PDFPenelitian ini bertujuan untuk mengidentifikasi kemurnian kopi bubuk yang beredar di pasaran Kota Bengkulu menggunakan kombinasi spektroskopi FTIR dan teknik kemometrik guna autentifikasi dan kontrol mutu kopi bubuk. Desain penelitian dibuat dengan variabel berupa kopi murni, jagung roasted dan beras roasted, kopi campur jagung roasted (50% b/b), jenis kopi campur beras roasted (50%b/b) dan 18 sampel kopi komersial. Masingmasing variabel tersebut dibuat 3 kali pengulangan. Berdasarkan hasil spektrum FTIR dari kopi murni, jagung roasted dan beras roasted diketahui bahwa terdapat pola spektrum yang hampir mirip dan sulit dibedakan. Analisis PCA dengan bantuan program Unscrambler X menunjukkan nilai PC-1 dan PC-2 yang dapat mendeskripsikan 97% dari total varians (PC-1 = 91%; PC-2 = 6%). Berdasarkan PC-1, kopi murni berada pada sisi positif sedangkan bahan pencampur berupa jagung dan beras berada pada sisi negatif. Plotting sampel kopi komersial pada kopi murni dan kopi dengan campuran beras roasted maupun jagung roasted diperoleh nilai PC-2 dan PC-1 sebesar 95% (PC-1 = 87%; PC-2 = 8%). Dari plotting tersebut, ada indikasi 1 dari 18 sampel mengalami pencampuran dengan jagung atau beras namun konsentrasi pencampurannya tidak dapat diketahui
Technology Readiness Index of Agricultural Extension Officers in Bandung City, Indonesia, towards Digitalization of the “Buruan Sae” Program
Get PDFCurrently, “Buruan Sae” is a leading program in Bandung City, during the pandemic, this program was used to solve the problem of food security for every community. The government also promotes every community to implement urban farming in the city. Meanwhile, digitization is a step that is expected to be carried out in the future. To prepare for the transformation in this direction, the initial step is to measure readiness. Therefore, this study aims to determine the readiness of Agricultural Extension Officers (AOE) in Bandung as a necessary initial step in assisting the digital transformation of the “Buran Sae” program. AOE from the Department of Food and Agriculture were used as the sample population considering that they are the “spearhead” of this program. Using the Technology Readiness Index (TRI) Model, the value obtained was 3.365, which can be categorized as Medium Technology Readiness group. The amount of Explorers group namely 37.5% indicated that the majority of extension officers will accept the technology quickly. Furthermore, no part of the population can completely resist technological change as implied by the absence of the Laggards group. In the future, the results are expected to become a fundamental basis for the Department of Food and Agriculture to achieve digital transformation and this program will continue to be the main answer to every community’s problem of food and agriculture
Pemanfaatan Bawang Dayak (Eleutherine palmifolia (L) Merr) sebagai Sumber Antioksidan Alami pada Nugget Itik Afkir
Get PDFenelitian ini bertujuan untuk mengetahui pengaruh bawang dayak (Eleutherine palmifolia (L) Merr) sebagai sumber antioksidan alami pada nugget itik afkir. Bawang Dayak yang digunakan berasal dari pedalaman Kalimantan Barat. Penelitian ini menggunakan tiga perbedaan konsentrasi bawang dayak segar yaitu 0, 1,5 dan 3%. Kualitas nugget itik afkir di tentukan dari nilai pH, kualitas kimia (kadar air, protein dan lemak), sensoris (warna, rasa, aroma, tekstur, dan daya terima) dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa penambahan bawang dayak (Eleutherine palmifolia (L) Merr) berpengaruh signifikan terhadap nilai pH, kadar air dan aktfitas antioksidan namun tidak berpengaruh terhadap kadar protein, lemak dan kualitas sensoris nugget itik afkir. Penambahan bawang dayak aras 3% menunjukan hasil yang paling baik. Penambahan bawang dayak pada nugget itik afkir aras 3% mampu menghasilkan nilai pH 6,37±0,04,kadar air 55,70±1,82%, protein 15,29±0,96, lemak 5,03±0,74, warna 3,54±0,19, rasa 3,56±0,14, aroma 3,58±0,13, tekstur 3,75±0,09, daya terima 3,72±0,28dan aktivitas antioksidan sebesar 20,46±0,51%. Bawang dayak berpotensi menjadi sumber antioksidan alami
Analysis of Logistics Cost on Smallholder and Middleman to Foster Tea Supply Chain: A Case Study in Central Java Province, Indonesia
Get PDFThe competitiveness of Indonesian tea in the global market is diminishing due to the oversupply and inability to provide agile logistics and market-oriented quality. Therefore, this study aims to evaluate the current tea supply chain and analyze the logistics cost based on the activity-based costing (ABC) method in the smallholder and middleman tier to foster the sustainability of tea agribusiness. It was conducted in three main areas in Central Java Province, Indonesia, namely Batang, Pekalongan, and Banjarnegara regency. The method used was an in-depth interview and a semi-structured questionnaire to gain holistic information from 181 respondents. The results showed that material handling activity and transportation have the highest portion of the smallholder’s and middleman logistics costs, respectively. The total logistics cost of smallholders varied from case to case, ranging from IDR 821.7 to IDR 1,075.0 per kg of fresh tea leaves. Transportation activity and administration costs make up 30.8% of the total smallholder’s logistics cost. Meanwhile, the current development of the global tea market promotes policy adaptation on the commercial plantation tier and increases the cost of labor for plucking activity up to 2.5 times. Additionally, this study discovered the profit range of smallholders and middlemen. Therefore, the collaborative work of all parties is necessary to succeed in sustainable tea agribusiness
Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda
Get PDFMinuman sari lemon kolagen merupakan salah satu minuman fungsional yang mudah diserap oleh tubuh, namun kolagen yang berasal dari ikan memiliki aroma amis sehingga dapat dikombinasikan dengan sari buah lemon untuk menutupi aroma amis tersebut. Penelitian ini bertujuan untuk memperoleh konsentrasi kolagen yang tepat sehingga menghasilkan minuman sari lemon kolagen berbasis sari buah lemon dengan karakteristik fisikokimia, mikrobiologi, dan sensori terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 6 perlakuan level konsentrasi kolagen yang berbeda, yaitu 0,5% (K1), 1% (K2), 1,5% (K3), 2% (K4), 2,5% (K5), dan 3% (K6) dengan 4 kali ulangan. Proses pembuatan dilakukan dengan mencampurkan sari lemon dan gula pasir, kemudian ditambahkan kolagen dan air yang sudah disaring dengan UV dan dipanaskan sambil diaduk hingga suhu ± 60 °C, lalu dimasukkan ke dalam botol kaca dan dilakukan pasteurisasi dengan suhu ± 75-85 °C selama 10 menit. Hasil penelitian menunjukkan bahwa konsentrasi kolagen berpengaruh nyata terhadap karakteristik fisik (tingkat kekeruhan, viskositas, dan pH), karakteristik mikrobiologi (total mikroba), dan karakteristik sensori. Minuman sari lemon kolagen berbasis sari buah lemon terbaik diperoleh pada konsentrasi kolagen 1,5% (K3) dengan aroma agak khas lemon (3,11), rasa yang khas lemon (3,71), warna putih sedikit kekuningan (2,34), penerimaan keseluruhan suka (3,53), persen transmittan 67,20%, viskositas 1,19 cP, pH 4,07, dan total mikroba 1,2 x 10 2 koloni/mL. Minuman sari lemon kolagen ini mengandung kadar protein sebesar 1,34 ± 0,04%, kadar vitamin C sebesar 0,018 ± 0,00 mg/mL, dan aktivitas antioksidan sebesar 19,39 ± 0,08%
Karakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet
Get PDFThe aim of this research was to determine the physicochemical characteristics of cassava peel and the sensory acceptability of its chip form three varieties generally planted in Samarinda, e.g. Pacar, Kuning/Mentega, and Buton cassava. The flour of the three cassavas pulp has HCN content of 14.04, 12.02, and 19.38 mg/kg. A single factor experiment arranged in Completely Randomized Design and each treatment was repeated nine times. Thickness, moisture content, crude fibre content, and ash content of the casava peel were observed, as well as hedonic and quality hedonic sensory acceptability of cassava peel chips for crispiness, taste, aroma, and colour. The result showed that except moisture content, the peel of the three cassava varieties was significantly different (p<0.05) for the thickness, crude fibre content and ash content. The moisture content of the three cassava varieties was around 66.70-70.07%. Peel of Pacar, Kuning/Mentega and Buton cassava has a thickness of 1.52, 2.32, and 1.84 mm, the crude fibre content of 2.70, 2.18, 1.68%, and ash content of 1.19, 2.18, and 0.94%, respectively. The cassava peel chips of the three cassava varieties were significantly different (p<0.05) for hedonic and quality hedonic acceptability (crispiness, taste, aroma, and colour). Pacar cassava showed the most acceptable for crispiness and taste, which has a hedonic and hedonic quality scale of 4.50 (1-7, crispy moderately to crispy) and 5.35 (1-7, taste moderately like cassava to taste like cassava)
Karakteristik dan Komposisi Asam Lemak pada Minyak Biji Kenaf dari Lima Varietas Karangploso (KR) (Hibiscus cannabinus L.)
Get PDFThe Kenaf seed has narrow applications despite the relatively high oil content. This study therefore aims to identify the fatty acid content and chemical characteristics of kenaf seed oil derived from five superior varieties released by Balittas. These include Karangploso (KR) 6, 9, 11, 12, and 14, estimated to have oil content between the range 22.71–32.-32%. Furthermore, the quality is determined by testing several parameters, encompassing the acid number, free fatty acid level, iodine, saponification and peroxide number. The result show an acid rate range of 2.21 mg KOH/g (KR 12) - 3.28 mg KOH/g (KR 11) in kenaf seed oil. Meanwhile, the free fatty acids varied from 1.10–1.64%, with saponification (194.97–243.91 mg KOH/g) iodine rate (54.72– 71.44 g Iod/100 g) and peroxide rate (33.97 mec/kg (KR 14) - 56.23 mec/kg (KR 6)). The kenaf seed oil was concluded to contain numerous essential fatty acids, and oleic acid (44.73% KR 9; 43.01% KR 14), as well as linoleic acid (42.19% KR 12) exhibited the highest amounts