Journal of Agroindustrial Technology
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FORMULASI PRODUK FLAKE SEREAL MENGGUNAKAN TEPUNG KACANG NAGARA TERMODIFIKASI Lactobacillus plantarum, TEPUNG BERAS HITAM DAN TEPUNG PISANG : VARIASI PROPORSI TEPUNG KOMPOSIT DAN LAMA STEAMING
Get PDFThe nagara beans fermented by lactic acid bacteria Lactobacillus plantarum have better physicochemical properties than unfermented beans, as well as protein and starch digestibility. Nagara bean flour that have been modified by L. plantarum can be used for the formulation of complementary food products in the form of breakfast cereals. Breakfast cereal products must contain enough nutrients, and have good acceptability. The quality improvement of cereal flake products ca be done by making a composite of nagara bean flour with the addition of black rice flour which contains antioxidant compounds and banana flour which is able to support the digestibility of breakfast cereal produced. This research was aimed to get the good breakfast cereal formulation and steaming periods where the product has high nutrition and sensory properties received. This study was conducted using a randomized block design, cereal flake formulation was carried out using nagara bean flour fermented by L. plantarum, banana flour and black rice flour with a proportion nagara bean flour of 0 to 100 percent and then steamed at a pressure of 80 kPa for 30 and 60 minutes. The results showed that the higher proportion of nagara beans in composite flour would decrease the acceptability but the dissolved protein content would increase with the increasing proportion of nagara bean flour. The proportion of nagara bean flour modified by L. plantarum up to 40 percent showed preference close rather like, with starch content ranging from 48.89–52.02% db, dissolved protein of 5.29-5.97 mg/mL, and resistant starch content of 1.84-2.90% db with average of in vitro starch digestibility of cereal flake was 87.60%.Keywords: nagara bean, L. plantarum, flake cereal, protein, resistent starc
PERANCANGAN SISTEM INFORMASI PERSEDIAAN BAHAN BAKU DI UD. XY, TULUNGAGUNG
Get PDFThe availability of raw material supplies is very important in maintaining the sustainability of the production process in a company. The purpose of this research was to design a web-based raw material inventory information system to meet the needs of users in controlling shanghai peanut raw material supplies. The system approach method used in this study was prototyping. System design used the concept of Object Oriented Programming (OOP) with UML version 2.0, MySQL and XAMPP databases as local servers and the PHP programming language. The result of the information were information about the list of raw materials, supply of raw materials, use of raw materials, and availability of raw materials for shanghai peanut in the warehouse. Verification and validation tests using the black box method and the system design test showed that the results of the information system design have been running well and as expectedKeywords: information system, inventory, peanut,raw material
AKTIVITAS ANTIBAKTERI MINYAK NILAM (Pogostemon cablin Benth) PADA BEBERAPA TINGKAT KADAR PATCHOULI ALCOHOL
Get PDFPatchouli oil (Pogostemon cablin Benth) contains patchouli alcohol (PA) as the main component, which has antibacterial activity. Some previous studies suspect that the antibacterial activity is caused by the content of PA. This study aims to find out the antibacterial activity of several patchouli oil fractions resulting from the fractionation process. The method used is decriptif method. The treatment given was fractionated fraction of oil with several levels of PA (fraction 2 with PA content of 25.62%, fraction 7 with PA content of 34.65% and fraction 8 with PA content of 54.49%) and the bacterias,included :Propionibacterium acnes, Staphyloccocus aureus, Staphylococcus epidermidis, Micrococcus luteus, Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella pneumonia, and Proteus mirabilis. The antibacterial activity was conducted by measuring the zones of inhibition. The results showed that increasing levels of patchouli PA oil affected the inhibitory diameter in several types of bacteria. The higher the PA level can increase the zones of inhibition of some types of bacteria. Fraction 8 is the most effective fraction in inhibiting the growth of P. acnes, S. aureus, S. epidermidis, M. luteus as gram-positive bacteria with zones of inhibition of 23.02 mm and 13.00 mm, 24.10 mm, respectively. 31.22 mm. Whereas in P. aeruginosa, E. aerogenes, K. pneumonia, and P. mirabilis as gram negative bacteria zones of inhibition is not formed.
Keywords : antibacterial activity, fractionation, patchouli oil, patchouli alcoho
ANALISIS KEBIJAKAN PEMERINTAH TERHADAP HARGA REALISASI PENJUALAN TANDAN BUAH SEGAR (TBS) KELAPA SAWIT DI TINGKAT PETANI SWADAYA DI PROVINSI SUMATERA BARAT
Get PDFPalm oil is the number one estate commodity and contributes the largest Gross Domestic Regional Bruto in West Sumatera Province. The current problem is the frequent occurance over-supply of fresh fruit bunches of palm oil owned by smallholders that exceed the demand from palm oil processing factories. The purpose of this research isto analyze the realization price of FFB sales at the collecting level, the realization of export sales prices of Crude Palm Oil (CPO), realization of kernel sales prices and government policies on the realization of FFB sales prices at smallholder and the Government policy in the future to increase the bargaining power of farmer of FFB in West Sumatra. Two data sources used are primary and secondary data. Primary data is obtained directly from independent smallholders and other stakeholders, the instruments that researchers use are direct interviews, questionnaires, field observations and focus group discussions. Secondary data used is time series data using the Error Correction Model (ECM) analysis method. The results show that the variable realization price of FFB sales at the Gatherer level, the realization price of export and local CPO sales, the realization of export and local kernel sales prices proved to have a significant effect on the price realization of FFB sales at independent farmers but government policies related to FFB pricing have not significantly affected prices sales realization at the level of independent smallholders. Through the process of monitoring and evaluation of policies that have been established before and determine the right strategy in the future, is one way that can be done by the government to improve the bargaining power farmer of FFB in West Sumatra province.Keywords: error correction model, goverment regulation, palm oil, farme
Kata Pengantar
No full textPRAKATAPembaca yang budiman,Puji syukur kita panjatkan kehadirat Allah SWT, atas berkat dan rahmatNya kamidapat kembali hadir untuk menyajikan artikel-artikel terkini pada Jurnal Teknologi Industri Pertanian Volume 29 Nomor 1 Edisi April, Tahun 2019.Semua artikel yang dimuat pada Jurnal Teknologi Industri Pertanian ini telah diseleksi dan ditelaah oleh Dewan Editor dan Mitra Bebestari yang kompeten. Hanya artikel-artikel berkualitas baik dan sangat baik yang dapat dimuat pada Jurnal Teknologi Industri Pertanian.Topik-topik yang disajikan pada edisi ini meliputi: Strategi peningkatan keberlanjutan agroindustri sayur potong, penentuan kualitas degummed bleached palm oil (DBPO) dan refined bleached deodorized palm oil (RBDPO), pengendalian mutu statistik produk akhir paperboard, analisis kinerja rantai pasok agroindustri kakao di kabupaten Lima Puluh Kota, karakteristik mikrokapsul antosianin ubi jalar ungu, aplikasi perlakuan pendahuluan pulsed electric field (PEF) pada ekstraksi tanin biji pinang, produksi bioetanol dari buah beberapa jenis mangrove di papua, sistem pendukung keputusan cerdas kesesuaian lahan dengan jenis tanaman, pemanfaatan anggur laut (Caulerpa recemosa) dalam pembuatan sup krim instan, analisis dan mitigasi risiko rantai pasok minyak pala, analisis model regresi sedimen kolam lele, sukrosa, dan biofertilizer. Sebagai penutup disajikan artikel yang berjudul produksi film biomulsa dari klobot jagung - LLDPEKepada penulis dan mitra bebestari yang telah berkontribusi pada penerbitan jurnal edisi ini, kami menyampaikan terima kasih yang mendalam. Kami mengundang rekan sejawat peneliti dan praktisi agroindustri mengirimkan naskah untuk disajikan pada jurnal ini. Saran dan kritik yang membangun dari pelanggan, pembaca dan para pihak lainnya sangat kami harapkan. Selamat membaca. Ketua Dewan Editor Marimi
PENGENDALIAN MUTU STATISTIK PRODUK AKHIR PAPERBOARD (STUDI KASUS PT SURYA PAMENANG KEDIRI JAWA TIMUR)
Get PDFProduct quality control is an effort to minimize defective products from products produced by the company. Without the control of product quality, it will cause a large loss for the company, because irregularities are not known so that repairs cannot be carried out and eventually irregularities will be sustained. Paper are the most common products around us. One of the paper manufacturing industries in Indonesia is PT. Surya Pamenang. The purpose of this study was to determine whether the final product of paperboard was controlled statistically in quality. Quality control statistics were carried out using Pareto Diagram, Control Chart and Fishbone Diagram. Data were taken in December 2017 and January 2018. Samples were carried out every one reel from each cardboard to the end of the Board Making unit. Then, the smoothness test from Back Side (BS) and Printing Side (PS) was conducted. From the Pareto diagram obtained 80% of the most types of disability, namely the Smoothness level of the high PS paper surface with a value of 10, the surface color of the bluish PS paper with a value of 8 and bowl with a value of 7. The control map results showed that the smoothness quality parameter at PS was still really need attention from the company, because in successive months these parameters indicate that the quality was not statistically controlled. The results of the analysis of causes of disability on paperboard were personnel, machines, material, and environment.Keywords: control chart, fishbone diagram, paperboard, pareto diagram, statistical quality control
PRESERVASI SENYAWA FENOLIK DAN ANTIOKSIDAN PADA PROSES SANGRAI BIJI KAKAO DENGAN MENGGUNAKAN VACUUM DRYING OVEN
Get PDFIndonesia is the biggest cacao producer in Asia and third biggest in the world, however, Indonesian cacao has low quality due to partial fermentation. Late 2010 almost all of the cacao production is exported in dried beans with a lower price than world’s cacao price rate. Export tax of cacao beans policy was changed to 15% in 2011 which conduce replacement of cacao beans export to finished product export. Innovation in cacao beans processing is important to develop escepially for agroindustry field. Cacao beans roasting process is important thing in chocolate processing. During the roasting process, phenolic compounds and methylxanthine of cacao beans were denatured. Vacuum drying oven is one of the alternative process which can preserve bioactive compounds. Thus, the aim of this research is to give information about effect of vacuum drying oven in total phenolic and antioxidant activity. Analysis methods used were total phenolic and antioxidant activity (IC-50) analysis. The result shown that vacuum drying oven has significant effect on total phenolic and antioxidant activity with three times higher in concentration than conventional method. The highest antioxidant activity and total phenolic content at 80°C and 75 minutes. Therefore, vacuum drying oven can be used as an alternative method with an advantage like preserve bioactive compound in cacao beans.Keywords: antioxidant, cacao, phenolic, roasting, vacuum drying
REKAYASA PRODUKSI INDIKATOR OKSIGEN SEBAGAI PENDETEKSI KEBOCORAN KEMASAN
Get PDFHandling improper packaging can lead to decrease the quality of product. This can be caused by a leakage in the packaging so that the gas and water enter the packaging.Efforts are made to inform early of the leaking by attaching the package with indicator which called leakage indicator. The aims of this research were to formulate, characterize and examine the performance of leakage indicator. The factors investigated were the effect of the amount of Ca added (1-8 g) in the formula, the mole ratio of glucose to methylene blue (0.8:1-4.8:1) and the concentration of methylene blue (1-2%)on duration of glucose to reduct methylene blue, sensitivity time, water content, irreversible property and performance of leakage indicator.The results showed thatthe best formula of indicator were7 and 8 g of Ca , 0.8:1-2.8:1 of mole ratio of glucose to methylene blue and 2% of concentration of methylene blue. The analysis ofvariance showedthat the amount of Ca and the mole ratio of glucose to methylene blue affected the time of reduction and water content while the sensitivity time was only influenced by the mole ratio of glucose to methylene blue.The best leakage indicator was obtained from the amount of Ca of 8 g and the mole ratio of glucose to methylene blue of 1.8:1. The leakage indicator had irreversible property with reduction time of 72 min, sensitivity time of 31 s and water content of 10.85%. The response of oxygen indicator showedthat the colour changedfrom white to purple.Keywords: leakage detector,methylene blue, oxygen indicato
KARAKTERISTIK KIMIA ROTI TEPUNG BERAS DENGAN TAMBAHAN ENZIM TRANSGLUTAMINASE
Get PDFThe effect of crosslinking by transglutaminase in rice flour was done to improve the characteristics of rice bread. The aims of this research was to obtain the optimum treatment of the combination of enzyme concentration and the substrate protein concentration of glutamine in gluten and lysine in skim milk so that the bread that is expected to produce a product that has the characteristics of a good and accepted by society. Theresponsse surface methodology (RSM) with central composite design (CCD) was used to obtain mathematical model in order to define correlation to any effected variables. Chemical characteristics have been observed from rice bread products. Based on the analysis of the two factor variables (concentration of transglutaminase enzyme and protein concentration) and four responsse parameters, namely moisture content, ash content, fat content, and protein content. The optimum solution suggested by Design expert 7.0.0 program for chemical characteristic responsse was 45% protein concentration and 4 U/g enzyme concentration with a desirability value of 0.518. Validation test of chemical characteristics of the rice bread are moisture content of 37.56%, ash content 1.75%, fat content 0.40%, and protein content 12.63%. Rice bread produced in the research has fulfilled the quality requirements for bread based on SNI No. 01-3840-1995 namely maximum moisture content of 40% (b/b) and maximum ash content of 1% (b/b).Keywords: gluten, RSM, skim milk, rice flour, transglutaminase enzym
PENENTUAN KUALITAS DEGUMMED BLEACHED PALM OIL (DBPO)DAN REFINED BLEACHED DEODORIZED PALM OIL (RBDPO) DENGAN PEMBERIAN BLEACHINGEARTH PADA SKALA INDUSTRI
Get PDFBleaching earth is a material absorbing various impurities bounded during the degumming process. Its other function is as CPO colour bleaching material in bleaching process. The study was conducted to determine the efficiency of the production process at the best concentration of giving bleaching earth toquality of degummed bleached palm oil (DBPO) and refined bleached deodorized palm oil (RBDPO), during fractionation. The quality parameters observed were free fatty acid (FFA), colour, cloud point and iodine number. The use of earth bleaching concentration ranges was set from 0.6% to 1.0%. Production process efficiency was measured on the basis of maximum RBDPO output and minimum input at a capacity of 2,000 tons per day with a flow rate of 41.6 t/h. The best results were obtained with FFA DBPO values of ≤ 4.5%, FFA RBDPO of 0.051% - 0.053%, colour of DBPO of 19R-21R, colour of RBDPO 2.25R-2.70R, the use of bleaching earth 0.8% - 0.9%. At this concentration cloud point DBPO was 2.15 ppm and 1.95 ppm. For the RBDPO cloud point at the same bleaching earth, the concentration was 2.47 and 1.76 ppm. The measurement results of iodine value were at 51,794 mg I2/g to 52,775 mg I2/g, meaning the value was still in the industry RBDPO quality standard of 50 - 55 mg I2/g. Addition of 0.8% - 0.9% bleaching earth could maintain the quality of DBPO and RBDPO with the efficient production process reaching 95.51%.Keywords: cloud point, degumming, flow rate ,free fatty acid, iodine numbe