agriTECH
Not a member yet
1394 research outputs found
Sort by
Profil Gliserida, dan Kandungan EPA (Eicosapentaenoat) dan DHA (Docosaheksaenoat) Hasil Hidrolisis Minyak Hati Ikan Cod oleh Lipase Teramobil dari Mucor Miehei
No full textHydrolysis of cod liver oil by immobilized lipase from Mucor miehei was studied to observe the hydrolysis level, glycerides profile and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) contents in the form of glycerides and free fatty acid on various hydrolysis temperatures. Enzymatic hydrolysis of cod liver oil was carried out in a waterbath shaker at temperatures ranging from 30-60°C for 48 hours. Up to 12 hours reaction time, higher temperature gave higher hydrolysis level. Reaction time longer than 12 hours did not improve level of hydrolysis and all of them beyond 67%. This result indicated that there was possibility of acyl migration during hydrolysis. Though the hydrolysis level was high, after 48 hours reaction, EPA and DHA contents in the form of free fatty acid were low
Karl Fischer Titration as An Alternative Method for Determing The Water Content of Indonesian Spices
No full textKarl Fischer Titration (KFT) is a well established and effective direct primary method to determine water content in various materials. It is based on a specific chemical reaction and it differs principally from the drying and distillation methods. The KFT was introduced as an alternative method to determine the water content in some Indonesian spices (clove, coriander, ginger and white pepper), which generally contain appreciable amount of volatile compounds to distract accurate moisture. The samples used were prepared by cutting and grinding with a morser. The KFT system used was one-component reagent with methanol as working medium. The samples were introduced into a KFT titration cell and titrated directly with the KFT reagent. The extraction time of determination was 60 seconds. The determination of the water content took approximately 10-20 minutes. The distillation and drying method served as control or reference method. The distillation methods which used was a mixture of toluene and xylene 95:5 (vlv) took 2 hours. The drying method was conducted at temperature of 105°C for 3-4 hours
Pendinginan Partikel Berbentuk Bola dalam Tumpukan oleh Penguapan Air Permukaan dengan Aliran Udara Paksa dalam Pipa
No full textFruits and other horticultural products are commonly harvested at high atmospheric temperatures. Since high temperatures significantly make the respiration rate increase and may reduce the quality of the products, the products are necessarily cooled as soon as possible. Accordingly, the objectives of the studies were to develop models for estimating temperature distribution on spherical particles stacked in pipe and cooled by water surface evaporation. The temperature distributions on particles were based on the transient cooling on spheres. The temperature gradient along the pipe was related to the pipe size, particle size, particle position, and air flow rate. Dimensional analysis was used to relate the particle average temperature to the pertinent parameters. The average temperature was calculated using the Heisler chart based on particle center temperature. The results indicate that the average temperatures of the particles can be estimated based on the pertinent parameters. The formulae of the exact solution of the transient heat transfer on spheres can be used to estimate the temperature of the particle during evaporative coolin
Modifikasi Proses Pembuatan Dodol
No full textPreparation of a traditional starch-based sweet (dodol) involved mixing or blending of ingredients comprising glutinous rice flour, coconut milk, coconut sugar, and water with continous stirring until a semi-elastic mass is obtained. The process is labourious and lengthy. Effort were made to simplify and shorten the process by modification of the steps of preparation. Modification I involves steaming of the mixture of glutinous rice flour and water, pounding the cake, boiling the pounded cake with sugar solition; Modification H steaming of the mixture of glutinous rice flour and water, pounding the cake, steaming the mixture of pounded cake and sugar solution; Modification III soaking glutinous rice, boiling the rice with coconut milk, pounding the cake, boiling the punded cake with sugar solution; Modification IV soaking glutinous rice, boiling the rice with coconut milk, pounding the cake, and then steaming the mixture of pounded cake and sugar solution. The resultant dodols were analyzed for water and reducing sugar, the sensoriy of dodol was characterized, and the length of processing steps was evaluated. The result indicated that processes involving steaming to replace boiling gave higher moisture content but resulted in lower reducing sugar which was related with higher sensoric taste and colour scores. All the modified processes gave acceptable products. Modification II even resulted in better overall aceptability of the dodol compared to that of the traditional process, although the value for texture was less than that of the traditional dodol due to higher moisture content. Further, Modification H needed less time than the traditional method did
Penentuan Saluran Pemasaran terhadap Tingkat Harga pada Rantai Pasok Kedelai (Glycine maxL.) Merr.) di Kabupaten Grobogan Provinsi Jawa Tengah
No full textThis research aimed to measure price elasticity of demand soybean with the activity of supply and demand; measuring the concentration ratio (Cr) on a tier that has soybean activities trade system and provides review of marketing channels are considered the most efficient with effective demand in related supply chain. The method of data collection with the technique of convenience sampling and snowball sampling. Methods of sampling was done through indepth interview in supply chain. By calculating its price transmission elasticity on the soybean marketing channels, the ratio of concentration in tier collectors and traders. The result of the calculation of the price transmission elasticity values obtained the highest value on channel 4 with the marketing value 2,509. The average ratio of the concentration of the middleman 0,8501, and tier 0,94554 merchant. So these values indicate that the most efficient marketing channel with an effective demand is marketing channel 4 is composed of farmers, farmers group, and tofu/tempeh industries. AbstrakPenelitian ini bertujuan untuk melakukan penentuan perilaku pasar terhadap tingkat harga kedelai di wilayah Grobogan. Dalam penentuan perilaku pasar tersebut perlu diketahui nilai tingkat harga dengan perhitungan elastisitas permintaan terkait harga dengan aktivitas supply dan demand kedelai; mengukur nilai konsentrasi rasio (Kr) pada tier yang memiliki aktivitas tata niaga kedelai yang paling sering; dan memberikan ulasan saluran pemasaran yang dinilai paling efisien dengan permintaan yang efektif terkait rantai pasok. Metode pengumpulan data dilakukan dengan teknik convinience sampling dan snowball sampling melalui indepth interview kepada pelaku rantai pasok (supply chain) dan dinas terkait. Dengan menghitung nilai elastisitas transmisi harga (Et) pada saluran pemasaran kedelai, rasio konsentrasi pada tier pengepul dan pedagang, nilai elastisitas transmisi harga diperoleh nilai tertinggi pada saluran pemasaran 4 dengan nilai 2,509. Konsentrasi rasio rata-rata pengepul 0,8501, dan tier pedagang 0,94554. Nilai tersebut menunjukkan bahwa perilaku pasar yang paling efektif menggunakan saluran pemasaran yang paling efisien dengan permintaan yang efektif yaitu saluran pemasaran 4 yang terdiri dari petani, kelompok tani, dan pengrajin tahu/tempe
Sifat Fungsional Isolat Protein ‘Blondo’ (Coconut Presscake) dari Produk Samping Pemisahan VCO (Virgin Coconut Oil) dengan Berbagai Metode
Get PDFCoconut presscake is a byproduct of processing VCO which has a relatively high protein content of 24.22%. Coconut presscake protein not fully utilized. Coconut presscake protein have functional properties that can affect the characteristics of food products. This study aims to determine the separation method of VCO which can produce protein isolate with the best functional properties. Three methods of separation are compared: chemical, physical and enzymatic method. In the chemical method with the precipitation of protein in coconut milk at the isoelectric point using acid. In the physical method by solving coconut milk emulsion system with the addition of coconut oil to increase the interfacial tension of protein-water. Enzymatic method using a protease that can break the chains of peptides of proteins into simpler molecules. Parameters were measured protein content and functional properties of protein isolates of coconut presscake of VCO covering Emulsion Activity Index (EAI), Emulsion Stability Index (ESI), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data were analyzed by analysis of variance and Honestly Significant Difference test at 5% level. The results showed that the protein isolate of coconut presscake of VCO made by physical processed yealded the highest protein content of 95.12 ± 2.9% db and the best functional properties EAI (37.87 ± 6.6 m2/g) and HLB (42.87 ± 1.2%) value is highest as compared to chemical and enzymatic processed. ESI,WHC and OHC showed no significant differences between methods (p≤ 0.05). The results of this study concluded that the physical method produces the best functional properties.ABSTRAKBlondo merupakan hasil samping pengolahan VCO yang memiliki kadar protein cukup tinggi sebesar 24,22%. Protein blondo belum dimanfaatkan secara maksimal. Protein blondo memiliki sifat fungsional yang dapat mempengaruhi karakteristik produk pangan. Penelitian ini bertujuan untuk menentukan metode pemisahan VCO yang menghasilkan isolat protein dengan sifat fungsional terbaik. Tiga metode pemisahan yang dibandingkan: metode kimia, fisik dan enzimatis. Pada metode kimia dengan pengendapan protein dalam santan pada titik isoelektris dengan menggunakan asam. Pada metode fisik dengan pemecahan sistem emulsi santan dengan penambahan minyak kelapa untuk memperbesar tegangan antar muka protein-air. Metode enzimatis dengan menggunakan protease yang dapat memutus rantai peptida dari protein menjadi molekul yang lebih sederhana. Paramater yang diamati adalah kadar protein, dan sifat fungsional isolat protein blondo VCO yang meliputi Indeks Aktivitas Emulsi (IAE), Indeks Stabilitas Emulsi (ISE), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data hasil penelitian dianalisis dengan analisis keragaman dan uji beda nyata jujur pada taraf 5%. Hasil penelitian menunjukkan bahwa isolat protein blondo VCO yang dibuat dengan metode fisik memberikan kadar protein (95,12 ± 2,9 %db), nilai IAE (37,87 ± 6,6 m2/g) dan nilai HLB (42,87 ± 1,2%) tertinggi dibandingkan dengan metode kimia dan enzimatis. ISE,WHC dan OHC tidak menunjukkan perbedaan yang signifikan antar metode (p≤ 0,05). Hasil penelitian ini menyimpulkan bahwa metode fisik menghasilkan sifat fungsional terbaik
Karakteristik Fisik dan Kimia Pati Ganyong dan Gadung Termodifikasi Metode Ikatan Silang
Get PDFThe research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific research design for the first stage of the research. The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose and starch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasi dari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyong sebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelah dimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan
Skrining Bakteri Asam Laktat Penghasil Bakteriosin dari Daging dan Produk Olahannya
No full textLactic acid bacteria (LAB) which naturally occur in meat and meat products have been isolated and screened for their ability to produce bacteriocin. The objective of this research was to obtain the potential bacteriocin producer of lactic acid bacteria which could be used as food bio-preservative. Source of lactic acid bacteria used in this study were beef chicken flesh, 'vacuum packaged' sausage and sliced meat obtained from traditional market or department store. Ten grams of each samples was put onto five different enrichment media, i.e., TGE (tryptoneglucose-yeast extract) pH 5 plus 3% NaCl; MRS (deMan Rogose Sharpe) pH 5,5; TGE broth pH 5,5; TGE buffer broth pH 5,5; and TGE broth plus Tween 80 & 1% Naazida pH 6,0, incubated for 24-71 hours to stimulate the growth of lactic acid bacteria. Different enrichment media were used to stimulate the growth of strains belong to each genus, since the nutritional and environmental requirement for optimum growth were suggested to be genera-dependent. Screening of LAB bacteriocin producer was carried out by dilution -pour plate methods (culture from each enrichment medium) followed by overlay using the indicator strains. Indicator strains used in this study were Lactobacillus plantarum NCDO 955, Pediococcus acidilactici LB-42, Leuconostoc mesenteroides LY, and Enterococcus faecalis MI. Colonies showing growth inhibition to indicator (indicated by clear zone) were isolated and purified. Isolates were then characterized based on Gram, catalase, shape and arrangement of cell, type of fermentation, effect of temperature to the growth and acid production from several carbon sources. From the primary screening (dilution - pour plate –overlay), 30 strains belong to Lactobacillus, Leuconostoc, Streptococcus and Enterococcus which suspected to produce antimicrobial substance were obtained. However, based on the confirmation lest (dUsion method), only three (3) strains were identified to produce bacteriocin. i. e. Leuconostoc mesenteroides SM 22, SM 32, and SM 46. In this study, Leuconostoc mesenteroides SM 22 was selected for food application. Bacteriocin of Leuconostoc mesenteroides SM-22 was able to inhibit the growth of psychrophilic bacteria naturally occur in meat and shrimp kept at refrigerator. Microbial population of raw meal with the initial number of about 3x104 CFU/g decreased one log cycle after treated with bacteriocin, and this number maintained less than 105 CFU/g after storage raw meat at refrigerator for five days. On the other side, microbial population of raw meat with no bacteriocin treatment increased to 106 CFU/g after 4 days kept at refrigerator. In the case of shrimp, washing raw shrimp with cold water could reduce the population of bacteria about one log cycle, followed treatment with bacteriocin, this populationincreased very slowly and still less than 105 CFU/g after 5 days storage at refrigerator. While without any treatment, microbial population of raw shrimp which initially about 3x105 CFU/g rapidly increased to 106 CFU/g after 3 days. This data showed that Leuconostoc mesenteroides SM-22 was a potential bacteriosin producer and can be applied as bio-preservative for cold storage fbod
Pembuatan Bubuk Srikaya Instan : Pengaruhnya terhadap Sifat Fisiko-Kimia dan Sensoris
No full textStudies on the production of sugar-apple instant powder (SaIP) and its effects on physicochemical and sensory properties were done. Extracting its fruits to produce sugarapple fruit juice and then freeze dried made SaIP. This research was aimed to have a good quality of SaIP from an addition of sugar of fresh fruit juice and to predict a trend pattern of their physicochemical properties of the product. The results showed that sugar addition gave significantly effect on yield, soluble index, moisture content, total solid, sucrose, vitamin C, total acid, and sensory properties, i.e. colour, flavour and taste. The SaIP preparation with 50% sugar addition was better than other treatment
Sistim Informasi Operasi Jaringan Irigasi untuk Modernisasi Pengelolaan Irigasi serta Peningkatan Proses Dialogis Petani dengan Pemerintah
No full textManaging irrigation water is not only distribute irrigation water .to the assigned field, but it is also include arranging the cropping pattern and scheduling in order to fit it to the availability of irrigation water. Cropping pattern and scheduling plan is the important things because each crop has its characteristics in water consumptions and on the other hand there is a limited water resources. There are three important factors in determining of cropping pattern and scheduling: (i) farmers need, (ii) service target and (iii) the ability of irrigation scheme. in the era of Government Regulation No 77/01, farmers participation in operation and maintenance (O&M) of irrigation scheme is an important things. The consequences is the managers of irrigation scheme have to negotiate these cropping pattern and scheduling plan as well as its water allocation to the farmers. The aim of this study is to prepare the tool to make easier during negotiation for determining the cropping pattern and scheduling. This tool is a computer program of information systems used for O&M of an irrigation scheme, and it is based on the availability of irrigation water, irrigation scheme performance, crop characteristics as well as its water consumption, market driven as well as the income offarmers