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Peranan Tanaman Jambu Mete (Anacardium occidentale Linn) dalam Usaha Pelestarian Hidup dan Peningkatan Manfaat Hasil Pertanian
No full textMenentukan Waktu Kerja Peralatan Mekanis dalam Pembukaan Hutan dengan Menggunakan Teori Peluang Kejadian
No full textBeberapa Sifat Lipida Kacang Berprotein Tinggi
No full textKacang berprotein tinggi dibuat dengan menghilangkan sebagian besar minyak yang dikandung secara mekanis dengan tekanan 3000 psi. Kadar protein menurut perhitungan dapat naik sekitar 28% menjadi 40-50% tergantung dari banyaknya minyak yang telah dihilangkan. Beberapa perbedaan sifat lipida yang dihilangkan dan yang tertinggal ialah : 1. Meskipun jenis dan proporsi tokoferol yang dikandung (yaitu dan), lipida yang tertinggal mengandung tokoferol kira-kira 10% lebih banyak (378 ug/g) daripada yang dihilangkan (374 ug/g). 2. Sebagian besar lipida polar tidak ikut hilang dan lebih dari 99% phospholipida tetap ada di lipida yang tertinggal. Lipida polar mengandung lebih banyak asam palmitat daripada lipida nonpolar, tetapi kandungan asam linoleatnya lebih rendah; sedangkan asam-asam lemak dengan rantai C20 keatas tidak terdapat. Lipida polar mempunyai daya antioxidasi. Phospholipida yang terdapat dalam lipida polar tersusun dari fraksi yang disebut PE, PC, LPE, LPC, PS, dan PA.Dengan pengubahan ratio antar kadar lipid dan protein (kearah pengurangan lipida), kacang berprotein tinggi merupakan produk yang baik untuk usaha menaikkan konsumsi protein dan diversifikasi penggunaan kacang tanah sebagai bahan pangan, disamping dapat memperbaiki sifat-sifat lipida yang tertinggal dalam kacan
Suhu dan Kelembaban Nisbi, Peranannya dalam Penyimpanan Bawang Bombay
No full textOnion as a perishable product cannot be stored for long periods, due to various factors. Major deterioration problems that occur during onion storage are weight loss, sprouting, root growth, diseases, sugar accumulation, loss of pyruvic acid and ascorbic acid. Combination of relative humidity and temperature could prevent or minimize onion losses during storage, however, it depends on onion cultivar. Pyruvic acid is a trademark of onions and is the main factor why this vegetable is used in food industries throughout the world. Loss of ascorbic acid indicates loss in quality or loss in other nutrients components such as carbohydrate and protein. Sprouted bulbs cannot be used anymore, except for seedlings, while rooted and rotted bulbs by removing 2.3 outer skin layer of rotted bulbs and cutting or trimming rooted bulbs, onions can still be used for cooking. Loss of weight also results in unattractive appearance. Loss of weight more than 10% causes onion wilting, or even drying. Storage temperature and relative humidity are two important factors which must be considered if this product will be stored successfully. Onions can be stored at either low (t 0°C) or high temperature (t 30°C) and at particular humidity. The ideal combination of storage temperature and relative humidity could prolong storage life of onions. In general, storage temperature of 0°C and 30°C and relative humidity of 60% - 75% are an ideal condition for storing onions. This review also outlines the ideal combination of storage temperature and humidity for particular onion cultivars
Penerapan Tri Hita Karana dalam Perancangan, Pembangunan serta Operasi dan Pemeliharaan Jaringan Irigasi Subak
No full textSubak is a specific irrigation scheme in Bali that has been established since centuries ago. The long life of Subak in favor of specific way of life called Tri Karam. People there believe that they will be happy if they can make a harmony among three principles of Tri Hua Karana - Parhyangan (divineness to the God), Pawongan (human being), and Palemahan (nature) in their life. This study describes an application of Tri Him Karana in design, construction, operation and maintenance of subak irrigation scheme. Result shows that Tri. Hita Karana has been applied. Parhyangan principles is used in every activitiy that refers to Sang Hyang Widi Wasa for blessing them. The application of Pawongan principle is appreciated to all human being activities. While, Palemahan principle is done by taking care of nature conservation by people
Perangkat Lunak Komputer untuk Penentuan Kecukupan Asupan Gizi Makanan Indonesia
No full textA computer application program has been developed specifically for the nutritional analysis of Indonesia (traditional) foods. The program is also aimed to analyse the nutritional content of the food as percentage of nutritional dietary allowance of any person at any age, weight, and activity. Three data base sources are essential for the algorithm of the calculation, which are food composition table, recommended dietary allowance and over 350 recipes of Indonesia, traditional foods. The required input are respondent's data such as sex, age, activity, and state of growth and the kind and amount foods to be eat. The output abtaied is table of food nutritional composition, e.g. calorie, carbohydrate, protein, lipid, cholesterol, vitamins, and minerals and percentage of the daily intake. The program run under Window 95 is very friendly to apply, and written in Indonesian language, and nutritionists in food industry, catering, hotel, restaurant, fitness center, and maybe hospitals in providing nutritional information's to their customer
Integrasi Penerapan HACCP dan ISO 9000 dalam Industri Pangan
No full textHACCP (Hazard Analysis Critical Control Point) is a preventive system for assuring the safe production of food product. ISO 9000 refers to a group of international standards containing a specific group of clauses directed at the quality management process of an organisation. The purpose of this paper is to discuss the differences and similarities between HACCP and ISO 9000. Both HACCP and ISO 9000 are fundamental to a process and focus on preventing rather than detecting or correcting a problem. ISO relates to the system, not the product. Food industries should not try to choose either one or the other. Individually they are both exellent programs. Integration of these two can bring the best of both and much more
Pengaruh Konsentrasi Kultur dan Prebiotik Ubi Jalar terhadap Sifat Sari Jagung Manis Probiotik
Get PDFSweet corn extract with the addition of lactic acid bacteria can improve its function as probiotic drinks. Sweet potato as a prebiotic is expected to increase the activity of lactic acid bacteria probiotic sweet corn extract. The use of culture in the making of sweet corn extract probiotics will affect the character of the product. The purpose of this study were: (1) to study the effect of culture concentration on characteristics of probiotic sweet corn extract; (2) to study the effect of red sweet potato extract on characteristics of probiotic sweet corn extract; and (3) to determine the best treatment combination between the culture and the concentration of red sweet potato extract in the production of probiotic sweet corn extract; and comparing commercial in the market. Research using a completely randomized design (CRD) with research factor is the concentration of the culture (2, 3, 4, and 5 %) and red sweet potato extract (5, 10, 15, 20 and 25 %). The results showed that the more the concentration of the culture is added, the number of lactic acid bacteria, total acid and viscosity increase; while pH, total dissolved solids, fat and protein concentration decreased. The more sweet potato extract is added, the total dissolved solids and viscosity increased; while the levels of protein and fat decreases. The best treatment combination was at a concentration of 4 % culture and 15 % sweet potato extract. The products have a pH of 3.88, a viscosity of 261.5 cP, lactic acid levels of 0.87 %, 0.05 % fat content, total dissolved solids 19.10 oBrix, and 3.23 % of total protein. Yoghurt is compliant SNI standard yoghurt, except for protein content was lower at 3.23 (SNI according to at least 3.5). ABSTRAKSari jagung manis dengan penambahan bakteri asam laktat dapat meningkatkan fungsinya sebagai minuman probiotik. Ubi jalar sebagai prebiotik diharapkan meningkatkan aktivitas bakteri asam laktat pada sari jagung manis probiotik. Penggunaan kultur pada pembuatan sari jagung manis probiotik akan mempengaruhi karakter produk. Tujuan penelitian ini adalah: (1) mempelajari pengaruh konsentrasi kultur terhadap sifat jagung manis probiotik; (2) mempelajari pengaruh penambahan ekstrak ubi jalar merah terhadap sifat sari jagung manis probiotik; dan (3) menentukan kombinasi perlakuan terbaik antara konsentrasi kultur dan ekstrak ubi jalar merah dalam pembuatan sari jagung manis probiotik dan membandingkan dengan yoghurt komersial yang telah beredar di pasaran. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan faktor penelitian adalah konsentrasi kultur (2, 3, 4, dan 5 %) dan ekstrak ubi jalar merah (5, 10, 15, 20 dan 25 %). Hasil penelitian menunjukkan bahwa semakin banyak konsentrasi kultur yang ditambahkan pada pembuatan sari jagung manis probiotik maka jumlah bakteri asam laktat, total asam dan viskositas semakin meningkat; sedangkan pH, total padatan terlarut, kadar lemak dan protein semakin menurun. Semakin banyak ekstrak ubi jalar merah yang ditambahkan pada pembuatan sari jagung manis probiotik maka total padatan terlarut dan viskositas semakin meningkat; sedangkan kadar protein dan lemak semakin menurun. Kombinasi perlakuan paling baik untuk pembuatan sari jagung manis probiotik adalah pada konsentrasi 4 % kultur dan 15 % ekstrak ubi jalar. Produk memiliki pH 3,88, viskositas 261,5 cP, kadar asam laktat 0,87 %, kadar lemak 0,05 %, total padatan terlarut 19,10 oBrix, dan protein total 3,23 %. Yoghurt ini sudah memenuhi standar SNI yoghurt, kecuali kadar protein yang masih lebih rendah yaitu 3,23 (menurut SNI minimal 3,5)
Kinerja Pengeringan Gabah Menggunakan Alat Pengering Tipe Rak dengan Energi Surya, Biomassa, dan Kombinasi
Get PDFPaddy drying was performed using a hybrid drier utilizing solar energy, biomass and combined solar-biomass energy as energy sources. This research objective was to evaluate performance of the hybrid paddy drier using solar energy and paddy straw and coconut coir biomass. The experimental and descriptive method was used. The result showed that the drier with solar system was capable to generate temperature of drying chamber to 40.42 °C in average, while the average relative humidity was 41.45%. The paddys final moisture was 14.88%w.b after 7 hours of drying with drying rate of 0.64% d.b/h and energy consumption of 32,595.32 kJ. Paddy drying with biomass energy system was capable to obtain drying chambers temperature of 33.8 °C in average, the average relative humidity of 57%, the final moisture of 15.57%, the drying rate of 0.50 %d.b/h and energy consumption of 160,662.15 kJ with the same drying times. The solar-biomass drying system was capable to achieve temperature of 39.98 °C, the average relative humidity of 45.85 %, the final moisture of 15.33%w.b with drying rate of 0.55 %d.b/h and energy consumption of 136,457.76 kJ. Therefore, the best performance for drying paddys was with the solar drying system. ABSTRAKPengeringan gabah dapat dilakukan menggunakan alat pengering energi surya, energi biomassa dan energi kombinasi surya dan biomassa. Penelitian ini bertujuan untuk menguji kinerja alat pengering gabah hybrid energi surya dan biomassa jerami padi dan sabut kelapa. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan deskritif. Hasil penelitian menunjukkan bahwa pengeringan gabah dengan energi surya menghasilkan suhu ruang pengering rata-rata 40,42 °C, kelembaban relatif ruang pengering rata-rata 41,45 %, waktu pengeringan 7 jam, kadar air akhir rata-rata 14,88 %bb, laju pengeringan rata-rata 0,64 %bk/jam, dan energi pengering 32.595,32 kJ. Pengeringan gabah dengan energi biomassa menghasilkan suhu ruang pengering rata-rata 33,8 °C, kelembaban relatif ruang pengering rata-rata 57 %, waktu pengeringan 7 jam, kadar air akhir rata-rata 15,57 %bb, laju pengeringan rata-rata 0,50 %bk/jam, dan energi pengering 160.662,15 kJ. Pengeringan gabah dengan energi kombinasi surya dan biomassa menghasilkan suhu ruang pengering rata-rata 39,98 °C, kelembaban relatif ruang pengering rata-rata 45,85 %, waktu pengeringan 7 jam, kadar air akhir rata-rata 15,33 %, laju pengeringan rata-rata 0,55 %bk/jam, dan energi pengering 136.457,76 kJ. Kinerja yang diperoleh alat pengering terbaik menggunakan energi surya dengan kadar air akhir sebesar 14,88%bb, laju pengeringan 0,64 %bk/jam dan kebutuhan energi pengeringan 32.595,32 kJ
Perubahan Suhu, Ph Pulp dan Ph Keping Biji serta Aktivitas Polifenol Oksidase (PPO) pada Fermentasi Biji Kakao Mulia (theobroma Cocoa L.)
No full textStudies were carried out on Kedaton Estate PTPN XII at Jember-East Java to indicate the changes of temperature of cocoa beans, pH of pulp, pH of cotyledon and polyphenol oxydase activity during fermentation process. The results showed that the temperature of heap beans rose from 25oC up to 40oC for 40 hours and reached 50oC after 60 hours of fermentation. The pH of pulp increased gradually from 4.07 to 5.07, but in contrast with the pH of cotyledon decreased from 6.69 to 4.55. While polyphenol oxydase decreased from 61.968 unit/mg protein to 4.220 unit/mg protein during 60 hours fermentatio