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Pembentukan Flavor Bubuk Cokelat, Kajian Peranan Waktu Fermentasi Biji Kakao
No full textThis research Investigated the role of cocoa bean fermentation to the formation of specific flavor of cocoa powder. Periode of fermentation varies from 0 hour (without fermentation) up to 192 hours. The degree of fermentation index increased from 0.38 at the,beginning of fermentation to 1.26 at 168 hours fermentation. The flavor formation of cocoa powder was characterized by decreasing of pH, total polyphenol and theobromine content during fermentation of cocoa beans. The chromatogram profile of components constituiting the odor of cocoa powder obtained from different fermentation penode were similar. However, each cocoa powder having different components for formation of odor gave different response on peaks; particularly on peaks number 3 and 5 which achieved maximum area during 72 and 144 hours fermentation, respectlvery. While, the other components (peak number 1, 2 and 4) were slightly change
Ultrastruktur Biji Kacang Tanah Pada Beberapa Tahap Pengolahan
No full textStudy on edible peanut (Arachishypogaea L.) seed ultrastructure related to peanut processing stages were conducted at Sukamandi Research Institute for Food Crops. Macan (peanut variety)was dried ,until its moisture content was 6-7%. The peanut seeds were pressed hidraulically at 300 kg/cm2 for 1.5minutes to obtain partially defatted peanut (kacang tanah lemah rendah, KTLR). The pressed peanut (KTLR) was expanded in water or sauce water for 30 minutes to make partially defatted peanut expanded (kacang tanah lernak rendan rekonstitui,KTLRr). The content of protein and oil of the fried products were evaluated, and their ultrastructure were observed under a scanning electron microscope. Hydraulically pressing stages caused the peanut protein content increase from 26,5 to 43.1% and oil content decrease from 42.2 to 26.2%
Distribusi Inositol Fosfat Kedelai Selama Pengecambahan dan Fermentasi Pada Pembuatan Tempe
No full textFraksinasi terhadap inositol fosfat hasil hidrolisis asam fitat pada pengecambahan kedelai dan fermentasi pada tempe telah dikerjakan untuk mempelajari distribusi inositol fosfat yang berada dalam bahan pangan tersebut. Fraksinasi menggunakan Dowex 1X8 (CI-) yang diilusi menggunakan linier gradien HCI dari 0 sampai 1 N menghasilkan tujuh fraksi yang terpisah °dengan baik; fosfat anorganik, inositol mono, di, tri, tetra. penta dan heksa fosfat. Pada pengecambahan, peningkatan inositol fosfat terjadi dengan sangat cepat selama 24 jam yang diikuti dengan pengurangan fosfat anorganik dan total fosfat pada jam ke 48. Pada fermentasi pembuatan tempe, peningkatan fosfat anorganik tidak secepat pada pengecambahan, lagi pula pengurangan total fosfat atau fosfat anorganik tidak tampak. Pada akhir pengecambahan dan akhir fermentasi pembuatan tempe masih terdapat sekitar 32 dan 37% fosfat yang terdapat pada inositol tetra, penta dan heksafosfat, yaitu fraksi-fraksi yang mampu mengikat dan mengendapkan mineral bervalensi dua dan tiga
Model Matematika Metode Penjejak Parameter Sebagai Pemerkira Parameter Fisikawi Bahan Makanan
No full textParameter tracking method was used to estimate mathematically the physical parameters of food. Five mathematicalmodels of the food properties were studied: linear model with one parameter, linear model with two parameters, non linear model with two parameters, exponential model with two parameters and non linear model with three parameters. The parameters of the first four mathematical models can be estimated using the parameter tracking method. Analytical solution of the fifth model that indicates whether the parameters will converge to their real values can not be found
Agriculture and Irrigation System Development in Java During The Cultivation System
No full textPengaruh pelaksanaan Tanam Palma terhadap perkembangan sistern irigasi dan pertanian di Jawa, merupakan pokok bahasan tulisan ini. Bahan-bahan untuk analisis dalam tulisan ini diperoleh melalui penelusuran pustaka serta laporan-laporan yang tersedia. Hasil analisis menunjukkan bahwa pelaksanaan Tanam Paksa telah secara nyata merubah pola pergiliran tanaman serta produksi tanaman pangan di lahan sawah beririgasi. Perubahan ini sebagai akibat daRI terlalu lamanya lahan sawah dikuasai oleh pabrik gula untuk tanaman tebu, prioritas pembagian air untuk tebu dan pabrik gula serta pengerahan tenaga kerja petani yang berlebihan untuk kegiatan-kegiatan yang berkaitan dengan produksi gula. Disamping itu, pada satu sisi, Tanam Paksa telah mendorong berkembangnya sistem irigasi modern di Jawa yang mempunyai ciri-ciri sistem keteknikan dan manajemen yang berbeda dengan sistem irigasi tradisional. Akan tetapi pada sisi lain, semakin menghilangkan hak dan keterlibatan petani dalam kegiatan-kegiatan operasional sistem irigasi moder
Optimasi Waktu Pemasakan Bandeng Presto
No full textA study of the optimation of processing time to produce highly acceptable "bandeng presto" was conducted by cooking '5. 1 of milidish (Chanos chanos) at 121°C and charatecterization of H. I the physical and chemical properties 15psi. Increasing cooking time gave softer fishbone and meat as shown by increasing water holding capacity (WHC) and score given by panelists. Cooking at high temperature decreased protein solubility, however by increasing time of cooking result in increasing in protein solubility The preferences of panelists were affected by appearance and flavour "bandeng presto" products. Cooking of milkfish aT121°C and 15psi for 60 minutes produced highly acceptable "bandeng presto" containing about 3% salt base on appearance, bone and meat softness, and flavou
Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai
No full textAntioxidative activity of peanut butter made from peanut roasted at various temperatures and times and at different level of peeling were studied. Dry fresh peanut of different level of peeling, Lei) whole, shelled d hulled samples were roasted at 150 , 160 , 170 , and 180 C for 30, 45, .60, and 75 min. The roasted samples were freed from the shell and hull and then ground to pass a 0.2 mm screen. The resulted peanut butters were characterized for their oxidative ittibition by incorporating them into oleic acid and kept at 60 C for 24, 48, and 72 hr, and then the peroxide values were followed. Lower peroxide value reflected higher antioxidative activity. The antioxidative activity was expressed as the ability of the butter to inhibit oxidation of oleic acid. Peroxide value of the kept oleic acid increased tremendously, while those of the mixtures of oleic and the butters made from peanut of various treatment after keeping for 24 hr showed no difference from each other. After kept for 48 hr the difference in peroxide value of the mixtures was again not found. Keeping for 72 hr resulted in significantly difference in the values. The butter made from roasted; shelled peanut showed higher antioxidative activity (62,62%) than that obtained from roasting of unshelled peanut did (62,22%). Excluding peanut hull in grinding roasted peanut to produce butter gave lower activity (62,27%) than grinding of roasted peanut along with the hull did (64,56%). Increase in temperature and roasting time resulted in increase in the activity. From the various temperature the highest antioxidative activity was shown by the butter made from peanut roasted at 180 C (64,90%) and the lowest value was resulted from the roasting at 150 C (61,46%). While from the various roasting times, the lowest activity was given by roasting of peanut for 75 min (67,03%) and the lowest value resulted from roasting for 30 min (58,43%