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Aktivitas Antioksidan Kulit Biji Kakao dari Hasil Penyangraian Biji Kakao Kering pada Derajat Ringan, Sedang dan Berat
Get PDFCocoa bean shell is waste from chocolate industry that containing polyphenol 5.78 % and can be used as natural antioxidant source. The most important step in cocoa processing is roasting. Roasting is needed for developing the chocolate flavor. Chocolate industries do their roasting with low, medium and high degree, depend on product’s necessity. The objective of this research is to determine the effect of roasting degree toward cocoa bean shell antioxidant activity. Cocoa bean roasted at low degree (110 ºC for 60 minutes), medium (140 ºC for 40 minutes) and high (190ºC for 15 minutes). Cocoa bean shell polyphenol was extracted with acetone 70 %. Yield, total phenolic, DPPH free radical scavenging activity as IC50 and inhibition of linoleic acid oxidation was analyzed from crude polyphenol extract. The result shows that the increasing of roasting temperature leads to low yield. Cocoa bean shell polyphenol extract with high roasting degree has the lowest yield (8.07 % b/b). While cocoa bean shell polyphenol extract using medium roasting degree has the highest total phenolic and DPPH free radical scavenging activity of 21.23 ± 0.39 mg GAE/g dry extract and IC50 74.31 ± 0.72 μg/mL, respectively. Cocoa bean shell polyphenol extract is able to inhibit the linoleic acid oxidation. Roasting enhance the inhibition of linoleic acid oxidation compared to extract without roasting about 6%. For the future study, it is needed to identify the cocoa bean shell antioxidant compound during roasting. ABSTRAKKulit biji kakao merupakan limbah dari industri pengolahan cokelat yang mengandung polifenol sebesar 5,78 %, sehingga berpotensi untuk dimanfaatkan sebagai sumber senyawa antioksidan alami. Tahapan penting dalam pengolahan biji kakao kering adalah penyangraian yang berguna untuk pengembangan citarasa khas cokelat. Industri pengolahan cokelat melakukan penyangraian dengan derajat ringan, sedang dan berat, berdasarkan produk yang dikehendaki. Penelitian ini bertujuan untuk mengetahui pengaruh derajat penyangraian terhadap aktivitas antioksidan kulit biji kakao. Biji kakao kering disangrai pada derajat ringan (110 ºC selama 60 menit), sedang (140 ºC selama 40 menit) dan berat (190 ºC selama 15 menit). Polifenol kulit biji kakao diekstrak menggunakan aseton 70 %. Ekstrak polifenol kering dianalisis rendemen, total fenolik, RSA DPPH yang dinyatakan sebagai IC50 dan penghambatan oksidasi asam linoleat. Hasil penelitian menunjukkan bahwa semakin tinggi suhu penyangraian, rendemen yang diperoleh semakin kecil. Ekstrak polifenol kulit biji kakao dengan penyangraian derajat berat mempunyai rendemen paling kecil (8,07 % b/b). Ekstrak polifenol kulit biji kakao dengan penyangraian derajat sedang mempunyai total fenolik dan aktivitas antioksidan penangkap radikal DPPH paling tinggi yaitu sebesar 21,23 ± 0,39 mg EAG/g ekstrak kering dan nilai IC50 74,31 ± 0,72 μg/mL. Ekstrak polifenol kulit biji kakao mampu menghambat oksidasi asam linoleat. Penyangraian meningkatkan aktivitas penghambatan oksidasi asam linoleat sebesar 6 % bila dibandingkan dengan ekstrak polifenol kulit biji kakao tanpa penyangraian. Perlu dilakukan penelitian selanjutnya untuk identifikasi senyawa antioksidan kulit biji kakao dari hasil penyangraian
Kajian Perilaku Pengeringan Sari Buah dengan Pengering Semprot Searah
No full textThis study aimed to examine the behavior of concurrent spray drying of fruit juice on various inlet temperature of the drying air and atomization air pressure, The temperature of inlet drying air ranged approximately from 115 °C and 135 °C. The atomization air pressures were varied from 1,8593; 1,8746; and 1,9245 Pa. The data of this study consist of predicted and observed data. Observed data obtained from laboratory experiment which included the distribution of drying air temperature as along the axial distances and the average moisture content of final product. Predicted data obtained to simulate models based on three mathematical models consists of mass, momentum, and energy balance equation. The mathematical models were employed to predict the temperature of drying air distribution and the average of moisture content offinal product. The results of the study showed thatj the mathematical models represent of the behavior of fruit juice drying using concurrent spray dryer. On the same material bait; number, size, and droplet distribution were changed on the change of atomization air pressures and air temperature drying. The higher was the atomization air pressure and the air temperature which were used, the greater was the droplet which were product
Kajian Kehandalan Teknologi Irigasi Air Tanah untuk Usaha Tani Sistem Sorjan di Kabupaten Kulonprogo
No full textA technology of ground water irrigation for sorjan farming system has been applied by farmers in Kecamatan Panjatan, Kabupaten Kulonprogo for years. The technology is simple and indigenous but there is no such infOrmation concerning it reliability and appropriateness. The aims of the study are to examine the reliability of the ground water irrigation for soda', farming Spiem and factors influence performance of the technology. The reliability is examined by the productivity of land and waler use, irrigation effectiveness and farmers income from the sorjan farming system. The study is conducted by survey and field observation method, includes physical characteristics of the sorjan land, ground water level, interval of wells ernd cropping pattern. Labour used for irrigation perday, time consumed for one irrigation, irrigation capacity perday and irrigation effectiveness are observed in the field during the working days. Crops production and irrigation cost, crops yield and famers income from sorjan farming are investigated through field survey. Two locations of sorjan farming are selected as the the sample locations for the study. The study concludes that the sorjan farming under crops rotation of rice and vegetable in the furrows and vegetable crops for all season on the ridges performs as a productive and adaptive land and water use for agriculture. The technology of ground water irrigation for the sorjan farming is considered as a reliable technology from the point view of adaptability to the local environment, water availability, irrigation effectiveness and farmers income per year from sorjan farming . Besides that. the technology is developed by the local farmers based on their wise and experiences to local circumstances and therefore, more appropriate and sustainable
Kajian Alat Pemipil Jagung di Tingkat Petani
No full textIn general, shelling activity has been carried out mechanically by corn-sheller. Due to lowest capacity and high value of broken grain, manual shelling has been left. Post harvest processing needs mechanical technology input like corn-sheller to reduce broken grain and emphasize the lost. Efficient corn sheller and reached to be developed. The object study of two corn-sheller was conducted in May 2000 at center corn production. Tanah Laut regency South Kalimantan was studying technical and economical feasibility of corn-sheller on farmer level. The study has used experiment and mean score method with four replications. For each the machine testing using BIN-2 variety. 200 kg/testing with 17 – 23% wet basis moisture content was use in this experiment. Financial analysis has used for calculating investment cost, break event point and pay back period, net present value, benefit cost ratio and internal rale of return. The result showed that performance of PIJAG-288 corn-shelter has higher efficiency value and pure grain percentage and also lower percentage of mixed and broken grain. Base on shelling cost Rp. 15.00. would be obtained unit cost Rp. 6,57/kg, break event point 51.94 ton/year. net present value (NPV) as Rp. 1L66 million, with 17.57% of internal rate of return (IRR). Base on financial analysis especially in cost production and NPV, PIJAG-288 more benefit than AGR-920. It has pay back period .(PBP) more less than one year. Advanced analysis using economic feasibility analysis indicates technology ofcorn-sheller to applied with B/C ratio 1.86 (pijag-288) and 1.48 (agr-920
Pendugaan Umur Simpan Jagung Manis Berdasarkan Kandungan Total Padatan Terlarut dengan Model Arrhenius
Get PDFSweet corn has short shelf life at room temperature storage in the tropical countries (28-33°C). The quality deterioration of sweet corn can be determined by the decrease of its sugar content. The study aimed to estimate the shelf life of sweet corn based on the reduction of its total soluble solid (TSS) by using Arrhenius model. The samples were prepared from fresh harvested corn stored for 10 days at 3 different temperatures of 5, 15 and 28 °C. Total soluble solid (TSS) were analyzed every day by using abbe refractrometer. Organoleptic analysis was used by using hedonic scales from 1 to 7. The analysis was conducted until respondents had graded the samples at score 5 (dislike slightly), 6 (dislike) and approaches can be used to calculate the shelf life of sweet corn. The acceleration factor for the TSS degradation at null approach, it was estimated that if the sweet corn were stored at temperature of 30, 25, 20, 15, 10 and 5°C, the shelf temperatures, the shelf life of sweet corn would be 3.7, 4.5, 5.6, 6.8, 8.4, and 10.3 days. In conclusion, the shelf life predictions of sweet corn were valid well with the experimental results.ABSTRAKUmur simpan jagung manis relatif singkat apalagi kalau disimpan pada suhu ruang di negara-negara tropis (28-32°C). Kerusakan jagung manis dapat diindikasikan dengan penurunan kandungan gulanya. Penelitian ini bertujuan untuk menduga umur simpan jagung manis berdasarkan reaksi penurunan kandungan total padatan terlarutnya (TPT) dengan pendekatan model Arrhenius. Jagung manis segar yang baru siap panen segera disimpan selama 10 hari pada 3 kombinasi suhu yaitu 5, 15 dan 28°C. Setiap hari dilakukan analisis kandungan TPT dengan . Uji organoleptik dilakukan dengan skala hedonik 1-7. Proses pengamatan dihentikan apabila responden telah memberikan nilai 5 (agak tidak suka), 6 (tidak suka) dan 7 (sangat tidak suka). Pendekatan model Arrhenius dilakukan dengan dua persamaan yaitu persamaan orde 0 dan orde 1. Hasil analisis menunjukkan bahwa kedua persamaan tersebut dapat dipergunakan untuk menduga umur simpan jagung. Nilai faktor percepatan reaksi penurunan mutu (Q) untuk persamaan orde 0 adalah 1,49, sedangkan nilai Q10 untuk persamaan orde 1 adalah 1,51. Dengan menggunakan pendekatan orde 0, penyimpanan jagung manis pada suhu 30, 25, 20,15, 10 dan 5°C akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,5, 6,7, 8,2, dan 10 hari. Sedangkan dengan pendekatan orde 1, penyimpanan jagung manis pada suhu yang sama akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,6, 6,8, 8,4, dan 10,3 hari. Dapat ditarik kesimpulan bahwa hasil dugaan tersebut sangat valid dengan hasil observasi
Aplikasi Analisis Multivariat Berdasarkan Warna untuk Memprediksi Brix dan pH pada Pisang
Get PDFIn this research, Multiple Linear Regression (MLR) model was used to predict Brix and pH of banana based on RGB and Lab color values. Banana samples varied in color and ripening level from less ripen to ripen. RGB and Lab values were measured non-destructively using colormeter, while Brix and pH were determined using conventional method in laboratory. Multivariate analysis was done using the Unscrambler ® X 10.3 (CAMO, AS, OLSO, Norway, and trial version). Results showed that calibration model using MLR was able to predict Brix and pH of banana based on RGB and Lab color values. Furthermore, validation data were used to test the selected models. MLR model to predict Brix based on RGB and Lab validation resulted in 0.8 and 0.84 of determination coefficient between observation and prediction data. The model was also able to predict pH based on RGB and Lab values with 0.71 and 0.79 of determination coefficient between observation and prediction data. ABSTRAKPada penelitian ini, model Multiple Linear Regression (MLR) digunakan untuk memprediksi Brix dan pH pada buah pisang berdasarkan nilai warna Red Green Blue (RGB) dan Lab. Pisang yang dianalisis mempunyai variasi warna dari kurang masak sampai masak. Parameter warna RGB dan Lab dilakukan secara non-destruktif dengan menggunakan colormeter, sedangkan pengukuran kualitas internal yaitu Brix dan pH ditentukan secara destruktif atau dengan prosedur konvensional di laboratorium. Aplikasi analisis multivariat yang digunakan adalah Unscrambler ® X 10.3 (CAMO, AS, OLSO, Norway, versi trial). Analisis data menunjukkan bahwa model kalibrasi MLR dapat digunakan untuk memprediksi Brix dan pH berdasarkan parameter warna RGB dan Lab pada buah pisang. Selanjutnya, data validasi digunakan untuk menguji model MLR terpilih. Model kalibrasi MLR dapat memprediksi Brix berdasarkan nilai RGB dan Lab dengan nilai koefisien determinasi (R2) sebesar 0,8 dan 0,84, secara berurutan. Sedangkan koefisien determinasi (R2) untuk pH berdasarkan warna RGB dan Lab adalah 0,71 dan 0,79
Conceptual Approach On Development of Tidal Farming From Water Management Aspect, A Case Study at Kalimantan, Indonesia
No full textA lot of tidal irrigation land development projects were carried out in several locations of Kalimantan for new settlement and food production. A continuous research has been conducted to develop tidal agricultural land since 1971. Based on the research, a new concept for redesigning and reconstructing of tertiary demonstration block (TDB) should be develop. A conceptual approach on development of tidal farming from water management aspect has been proposed. The concept is presented in a model named Micro Water Management Model (MWMM): The basic concept of MWMM is improvement of micro water management and then be followed by improvement of all aspects