JURNAL AGROTEKNOLOGI
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Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan
Full text linkModification of flour was carried out to improve the functional properties of starch and to expand the use of starch in food products. Local red varieties of sorghum (Sorghum bicolor L.) were modified by spontaneous fermentation to increase protein digestibility and carbohydrate digestibility. In this study, 2 stages were carried out, i.e. natural sorghum flour (TSA), and spontaneously fermented sorghum flour (TSFS) with 3 levels of fermentation times (12, 48, and 72 hours TSFS). The purpose of this study was to determine the physicochemical characteristics of local red sorghum flour using the spontaneous fermentation method. The resulting product was observed for amylose content, tannin content, color, and amylograph profile with a rapid visco analyzer (RVA). The results showed that the fermentation conditions with 72 hours of TSFS increased the highest amylose content (6.43% wb) followed by the greatest change in the amylograph profile of the peak viscosity (2621 cP) compared to the 12 hours of TSFS and 48 hours of TFSF. This correlated positively with a significant decrease in tannin content in the 72-hour TSFS treatment (7.53 mg as.tannat/g). The tannin content lost by this method reached 60% of sorghum flour without treatment (16.69 mg as.tannat/g). However, in the analysis of the brightness level of sorghum flour, it was shown that the brightest color was obtained in the 48 h TSFS treatment. Modification of sorghum flour by spontaneous fermentation (using aquades immersion) can increase starch degradation and effectively improve the physicochemical properties of local varieties of red sorghum flour.
Keywords: fermentation, flour, modification, sorghu
Peningkatan Rendemen Nata de Pina dengan Perlakuan Konsentrasi Starter dan Asam Asetat dari Kulit Nanas Varietas Tangkit
Full text linkPineapple plantation area in Tangkit Baru Village of Jambi Province is 1,200 ha with 10,101 tons/year of production and the pineapple peel waste is estimated at 2,727 tons/year. That pineapple peel can be used as a medium for nata de pina production. The study was to obtain the optimum natural starter and yield of nata de pina from pineapple peel of Tangkit variety. Completely randomized design (CRD) study of various carbon source (2, 2.5, 3, 3.5, 4%) and nitrogen source (0.5, 1, 1.5, 2, 2.5%) with treatment variation of starter concentration (5; 10; 15; 20; 25%), and varous acetic acid (0, 0,75%). This study produced five types of ready-to-use natural starters namely starter de tangkit 1, 2, 3, 4, and 5. The population of bacteria for starter de tangkit 1–5 around 7.0×106 until 1.6×108 CFU/mL and reference starter (Hanum merk) of 7.6×107 CFU/mL. The starter de tangkit 1 was chosen because it produces the optimum yield value and could be used in coconut media. At a starter concentration of 10%, the treatment with 0.75% acetic acid, 2.50% sugar, and 0.5% sprout extract produced the highest yield of 57.52%, while without acetic acid only 19.36% (the highest yield was only 30,76%). Linear equation to optimum produce of nata de pina yield: Y = 55.4148–1.24 X1+0.6392 X2 (Y yield, X1 sugar, X2 sprout extract). The variation of 25% starter concentration showed an increase in yield value to 66%. Data analysis using two-way ANOVA showed carbon and nitrogen sources did not have a significant effect on nata de pina yield. The moisture content, fiber, and organoleptic were not significantly different from reference nata de coco (SNI 01-4317-1996), but not in the color. Nata de pina had brown color because made from the extracts pineapple peel of the Tangkit variety.
Keywords: acetic acid, nata de pina, pineapple peel, starter de tangki
Formulasi Ekstrak Bunga Telang dan Ekstrak Kayu Manis Terhadap Karakteristik Fisik dan Sensori Minuman Isotonik
Full text linkBottled drinking water is one of the beverage industries that dominate the soft drink market in Indonesia. An isotonic drink is bottled drinking water with an osmolality content similar to body fluids to replace lost body fluids after activities. This research aimed to develop and innovate isotonic drinks, based on local commodities such as butterfly pea and cinnamon with good quality and unique characteristics, so that can increase consumer interest in isotonic drinks. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 6 levels (ratio of butterfly pea extract and cinnamon extract) i.e., P1 (80%:20%), P2 (70%:30%), P3 (60%:40%), P4 (50%:50%), P5 (100%:0%), dan P6 (0%:100%). The analysis includes viscosity, color index, and sensory analysis (color, taste, viscosity, and general acceptance). The results showed that the comparison formulation of butterfly pea extract and cinnamon extract had a very significant effect (P<0,01) on the physical and sensory characteristics of isotonic drinks. The value of the color index (˚Hue) range of 298.8–307.0, viscosity value range of 4.78–6.88%, and hedonic organoleptic, i.e. color range of 4.990–6.434, aroma range of 4.568–6.242, taste range of 4.550–6.360, the hedonic value of viscosity range of 4.910–5.876, and general acceptance range of 4.942–6.240. The best results of the isotonic drink was P1 (ratio of butterfly pea extract and cinnamon extract of 80%:20%) which produced the highest hedonic value and the physical characteristics. So, the butterfly pea and cinnamon extract can be made as a combination of an isotonic drink innovation.
Keywords: butterfly pea extract, cinnamon extract, isotonic drin
Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34
Full text linkProso millet (Panicum miliaceum L.) was evaluated as a source of dietary fiber. Preprocessing of millet flour could increase dietary fiber. The dietary fiber is considered to provide benefits as a prebiotic. The purpose of this study was to analyze the effect of preprocessing on millet flour dietary fiber and its ability to stimulate the growth of probiotic Lactobacillus rhamnosus SKG34. The research was conducted in two stages, i.e. preprocessing millet flour and viability of probiotic bacteria (Lactobacillus rhamnosus SKG34) on different broth media. First, millet flour was made in various preprocessed method: without preprocessing, germination preprocessing, fermentation preprocessing, germination – fermentation preprocessing. Second, the viability of Lactobacillus rhamnosus SKG34 was carried out on various media broth: glucose-free MRS (control), MRS, adding dietary fibers extract from millet flour with different preprocessing. The results showed that millet flour with fermented preprocessing (F) provided the highest dietary fiber of 22.38% with a water content of 11.97% and a tannin content of 0.08%. L. rhamnosus SKG34 exhibited the highest viability when grown in MRS broth. The addition of dietary fiber extract did not significantly enhance the viability of L. rhamnosus SKG34 compared to the glucose-free MRS broth (control), which showed a viability of 5 log10 CFU/mL. Thus, it can be concluded that millet preprocessing with fermentation (F) can significantly increase the dietary fiber of millet flour. However, dietary fiber millet has no potential as a suitable prebiotic candidate for promoting probiotic bacterial growth.
Keywords: dietary fiber, lactic acid bacteria, millet flour, prebiotic, preprocesse
Karakteristik Seduhan Daun Pletekan (Ruellia tuberosa L.) dengan Penambahan Variasi Konsentrasi Kayu Manis
Full text linkPletekan leaves (Ruellia tuberosa L.) used as antidiabetic (type 2) contains flavonoid (polyphenol compounds) to prevent the formation of oxidative stress because of excess amount of glucose. In the previous research, naturally brewed of pletekan leaves combined with cinnamon gave the best result in taste and gave the highest concentration of tannin and phenol than other natural flavor (bay leaves, ginger, and pandan leaves). Thus, in this research, the variation concentration of cinnamon added in brewed of pletekan leaves that gave the best result was studied. This study was arranged in randomized design with six concentrations of cinnamon and three replications. The parameters analyzed were total phenolic, tannin, antioxidant activity, and organoleptic results (hedonic test) that was analyzed with ANOVA at 5% level. The result showed that the addition of the highest cinnamon concentration (S6) gave the highest concentration of phenol (224.88 ± 1.85 mg/L) and tannin (227.18 ± 1.67 mg/L) with the highest inhibition percentage as antioxidant (55.53 ± 0.16 %). In the organoleptic results, combination of pletekan leaves with the highest cinnamon concentration (S6) gave the highest preferred color (63.39%), taste (61.63%), and odor (70.2%), thus this one was the best combination in giving the preferred taste of beverage. So that, naturally brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves. The brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves as a raw material.
Keywords: cinnamon, herbal beverage brewed, pletekan leave
Sifat Mekanik dan Kemampuan Biodegradasi Antimicrobial Bioplastic Berbasis Kulit Buah Naga Merah (Hylocereus polyrhizuz) dan Ekstrak Daun Biduri (Calotropis gigantea)
Full text linkPlastic is often chosen as packaging for food products because it’s considered practical, non-corrosive, low cost, and able to withstand product water migration, but it’s difficult to degrade. So that need biodegradable plastic untuk handle that, but most of the biodegradable plastics that have been developed only focus on ease of degradation, do not focus on the microbial contamination problem. One alternative that can be developed is to make antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaves as an antimicrobial source. Until now there is no further information regarding the mechanical properties and degradation ability of antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaf waste. Therefore this research was carried out to determine the mechanical properties including tensile strength, modulus young, and elongation as well as degradation ability. The research was conducted using the completely randomized design factorial method which consists of 2 factors where the first factor was variation of the dragon fruit peel starch (P1: 15%, P2: 30%, P3: 45%, P4: 60%) and the second factor was the addition of biduri leaf extract (B1: 3%, B2: 6%, B3: 9%, B4: 12%. Research on the mechanical properties of elongation, tensile strength tests, and elongation at break tests was carried out using Mat. Testing Machine while Young's modulus testing uses tension testing. Antimicrobial bioplastic degradation capability testing using Aspergillus niger is calculated based on weight loss. The research results showed that the treatment with the addition of 15% dragon fruit peel starch (P1) had good mechanical properties ranging from tensile strength, modulus young, and elongation, while the addition of biduri extract had no effect. The best biodegradation ability was with the addition of 60% starch (P4). The use of starch in greater concentrations can reduce mechanical properties but increase biodegradation capacity.
Keywords: antimicrobial packaging, biodegradable polymer, cross linkig, starc
Peningkatan Mutu Buah Jeruk Siem Berdasarkan Masa Panen Basis Kalender dan Karakteristik Fisik dan Sensorisnya
Full text linkHarvesting the siem orange from its plants usually is not uniform. Citrus farmers sell their crops based on the request of the middlemen regardless of the age of harvest. Thus the price is relatively cheaper because it depends on the middleman during selling. So, this research aims to improve the quality of siem orange fruit based on the calendar harvesting and physical sensory characteristics. These research was conducted on farmers in Krai Village, Yosowilangun District, Lumajang Regency during the harvest period from March to July 2023. The flowering period for siem oranges was calculated at least 40 weeks in advance. Parameters observed in this study included diameter and weight, degrees of brix, sensory to grain color/squeeze, and level of sweetness. The results showed that the good quality of siem oranges fruits were produced in the harvest calendar from 32 to 36 weeks after flowering. Meanwhile for orange squeeze drink, siem orange harvested at 29 weeks after flowering. Good quality of siem oranges had a heavy weight of siem orange, juicy, dark orange pulp color, and brix degree value ranging of 10–12o. Based on this study, it was recommended for farmers to harvest siem oranges at the optimal harvesting age of 34 weeks from the flowering period so that the quality of the siem oranges fruits was optimal and the selling price could be higher.
Keywords: brix value, grade, quality, siem orange frui
Analisis Preferensi Konsumen Terhadap Produk Bath Bomb Salt Lemongrass di Kabupaten Bangkalan, Madura
Full text linkBath bomb salt is a processed salt product and is a new product. New products need to test consumer preferences so that the product circulated follows the wishes of consumers. Consumer preferences are used to increase the effectiveness of marketing products or services. This study aims to determine consumer preferences for bath bomb salt lemongrass products and analyze consumer preferences using the conjoint analysis method on bath bomb salt products. The research method used is the conjoint method. The research was conducted in Bangkalan Regency and used 100 respondents. Based on the results of the research, it can be found that consumer preference attributes include color (varies), usage effect (safe for skin), benefits (removes dirt on the skin), and main ingredients (Epsom salt, sodium bicarbonate and citric acid). The order of consumer preferences for bath bomb salt lemongrass products is color with a weight value of 34.875%, benefits with a weight value of 22.733%, main ingredients with a weight value of 22.158%, and usage effects with a weight value of 20.234%.
Keywords: bath bomb salt, conjoint analysis, consumer preference