Journal of Agroindustrial Technology
Not a member yet
744 research outputs found
Sort by
ANALYSIS OF DI-N-BUTYL PHTHALATE (DBP) RESIDUE IN COMMERCIAL FOOD PACKAGING FROM RECYCLED PAPER AND ITS MIGRATION INTO FOOD SIMULANT
Get PDFPtalat adalah senyawa yang ditemukan dalam zat aditif yang sering ditambahkan ke dalam bahan kemasan berbasis kertas daur ulang. Zat yang berpotensi berbahaya yang ada dalam kertas daur ulang terkandung dalam residu tinta cetak, pernis, perekat dan zat lainnya. Makanan yang kontak langsung dengan kemasan kertas daur ulang dapat mengandung diisopropil-napatalene (DIPN), benzofenon, terfenil terhidrogenasi, amina aromatik primer, poliaromatik hidrokarbon (PAH), dan ptalat. Ptalat dapat bermigrasi dari kemasan ke dalam makanan, terutama untuk produk pangan berlemak. Salah satu jenis ptalat yaitu dibutil ptalat (DBP) dilaporkan dapat mengganggu sistem endokrin. Pada dosis tinggi, DBP telah terbukti merusak sistem reproduksi tikus. Penelitian ini bertujuan untuk mengidentifikasi dan mengkuantifikasi DBP dari kemasan makanan berbasis daur ulang (dupleks) dan migrasinya ke dalam simulan pangan. Metode yang digunakan yaitu ekstraksi dengan pelarut yang dibantu ultrasonik (USE), diikuti dengan analisis kromatografi gas - spektrometri massa (GC-MS). Metode yang dikembangkan telah divalidasi, dengan nilai linearitas (R2) dari 0,999, rentang akurasi 89,98% - 102%, batas deteksi (LOD) dan batas kuantifikasi (LOQ) berturut-turut sebesar 0,04 mg/L dan 0,06 mg/L. Hasil analisis DBP dari lima kertas dupleks komersial berbeda nyata pada kisaran 1,7 hingga 5,8 mg/kg. Tingkat migrasi yang diukur dari kontak langsung antara kertas dan etanol 95% sebagai simulantpangan selama 2 jam pada suhu 40°C adalah 4,7 mg/dm2. Migrasi DBP melebihi nilai migrasi spesifik yang ditetapkan pada EU No. 10/2011 (0,3 mg/kg atau 0,05 mg/dm2). Hasil tersebut menunjukkan bahwa penggunaan kertas daur ulang sebagai kemasan primer produk pangan tidak dianjurkan, terutama untuk pangan berlemak.Kata kunci: Dibutil ptalat, kertas daur ulang, GC-MS, simulan pangan, migrasimil
ANALISIS RANTAI NILAI AGROINDUSTRI SAGU DI KABUPATEN KEPULAUAN MERANTI
Get PDFSago industries in Kepulauan Meranti holds an important position in driving the local economy. Around 80,000-90,000 tons of sago starch are produced annually by sago mills generally located in rural areas. Almost all of the sago starch production from the Kepulauan Meranti is sent out of the region as raw material for the next industry. Lack of market information related to price, quality, quantity and types of products that the market wants makes the sago industry only rely on information from the midleman. Sago has significant value to be utilized into various commercial products such as modified starch, glucose, food thickener, noodles and biscuits. The purpose of this study were (1) to map the sago industry value chain and (2) to identify the distribution of values to the actors involved. Data collection includes key informant interviews, focus group discussions, observation and collection of related documents. Data analysis used includes value chain analysis, marketing margin analysis and value added analysis. The results of this study indicated that there are various actors involved in the sago industry value chain starting from seed suppliers, sago smallholders, PT. NSP, log traders, wet sago mills, dry sago mills, glass noodles factories, home industries, Harmonis Cooperatives, individual distributors and PT. Saweri Gading. In the wet sago value chain, PT. Saweri Gading obtained a higher marketing margin than the sago mills, with a margin of Rp 2,000 per kg. In the dry sago value chain, sago mills actors obtained a margin of Rp 4,600 per kg. The results of the value added analysis showed that glass noodles products have value added of Rp 3,450 per kg, the highest value added compared to other sago industry products.Key words : Kepulauan Meranti, sago industry, value added, value chai
UCAPAN TERIMA KASIH
No full textPRAKATA Pembaca yang budiman,Puji syukur kita panjatkan kehadirat Allah SWT, atas berkat dan rahmatNya kami dapat kembali hadir untuk menyajikan artikel-artikel terkini pada Jurnal Teknologi Industri Pertanian Volume 27 Nomor 3 Edisi Desember, Tahun 2017. 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: Kinerja microbial fuel cells pada pengolahan limbah cair pemindangan, model optimasi kapasitas industri pada klaster industri hilir kelapa sawit, teknik spherification pada coating sari buah jeruk, sistem pendukung keputusan penyedia dokumen dalam pengajuan sertifikasi halal, model kaidah keputusan untuk mengetahui elemen desain kemasan, proses recovery dan pengkonsentrasian protein air perebusan pindang tongkol, sintesis foaming agent asam laurat sawit dan karakteristik sifat fisikokimia, pemodelan antrian sistem pengambilan pesanan produk , formulasi insektisida nabati minyak bungkil mimba, desain proses pembuatan coating film berbasis pati sagu dan sintesis surfaktan dietanolamida (DEA) dari metil ester. Sebagai penutup disajikan artikel yang berjudul kinerja oil spill dispersant dalam proses bioremediasi tanah tercemar minyak bumi Kepada 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
FORMULASI INSEKTISIDA NABATI MINYAK BUNGKIL MIMBA DENGAN SURFAKTAN DEA
Get PDFNeem cake oil has an active compound in form 242.2 ppm azadirachtin. The active compound has activity as feeding inhibitor, nesting rejection, growing inhibitor and mortality effects of many insect pests. Therefore, neem cake was extracted to produce oil. The purpose of this research was to obtain the best ratio of extraction oil from neem cake by maceration method and oil neem cake formulated by DEA surfactant. The oil extraction from neem cake was undertaken by maceration method using a solvent like n-hexane and produce the greatest yield at comparison neem cake and n-hexane 1:4 (w/v). The oil was produced from extraction of neem cake was solid form at room temperature, so it was added a general solvent as usually used in the pesticide industry to dissolved. i.e. Solvesso. The concentration of DEA surfactant used in neem cake oil formulation was 8%. The bioinsecticide formulations of this research was 8% DEA, 15% for oil neem cake and 15% for Solvesso in 30 g formulations .Keywords: DEA surfactant, insecticide formulation, maseration method, neem seed oil
DESAIN PROSES PEMBUATAN COATING FILM BERBASIS PATI SAGU (Metroxylon sp.) IKAT SILANGASAM SITRAT
Get PDFStarch is an important polysaccharide for coating film production. However, it has limitation since its hydrophilic, which reduce the physical mechanical characteristics of the coating film. The effort to overcome these weaknesses is by modifying the starch with cross liking method. In this study, sago was used as the source of starch with citric acid as its cross linking agent, and the filler material for film making using CMC and chitosan. The objective of this study was to design coating film production by using cross-linked sago starch to improve its properties. The stage of this study were the characterization of raw materials, formulation of coating film and its characterization. For CMC fillers, the result of coating film had a range of moisture value, tensile strength, elongation, water solubility, and water vapor transmission rate of 25-28%, 0.66-0.70 MPa, 11-15%, 54.9-74.9%, and 1.8-1.9 g/hour.mm2. For chitosan fillers, the coating film had a range of moisture values, tensile strength, elongation, water solubility, and water vapor transmission rates of 20-24%, 0.43-1.75 MPa, 13-17%, 23-41%, and 2.0-2.1 g/hour.mm2.Keywords: citric acid, coating film, crosslinking, formulation, process design, sago starc
PENGEMBANGAN PRODUK MAKANAN COKELAT BERBASIS PREFERENSI KONSUMEN
Get PDFThe cocoa commodity is very important to the Indonesian economy and has the potential to be the main producer of chocolate products in the world. The consumption level of national chocolate per capita of 0.3kg/person/year with an increasing trend, is a good market opportunity including for small and medium enterprises (SME) chocolate processing industry. The objective of this research was to develop the quality of local chocolate products based on consumer preference to be more competitive in the domestic market. In this study, interviews and filling questionnaires to consumers who regularly eat chocolate foods, in order to determine the level of importance and level of customer satisfaction, were conducted. There were eleven sensory attributes that were asked to consumers where consumers provide less satisfied assessment of chocolate products consumed were taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness, and discount. The result of calculation and analysis of IPA (importance performance analysis) found that attributes that need development were those in quadrant A, i.e. taste, texture, aroma, product apperance, variety, freshness, health, and packaging. Keywords:chocolate, cocoa, customer preference, importance performance analysi
SINTESIS FOAMING AGENT ASAM LAURAT SAWIT DAN KARAKTERISTIK SIFAT FISIKOKIMIA
Get PDFSynthesis of foaming agent was conducted by reacting fatty acid of vegetable oil and alkaline. In this study, the selected fatty acid consisted of palm oil as raw material; with NaOH and KOH as alkali materials. The factor observed was molar ratio of reactant added into reactor. This research was aimed to determine the best molar ratio to produce foaming agent from lauric acid, to know its physico-chemical propertie,; and to obtain the foaming agent performance. Statistical analysis result indicated that the alkali type and molar ratio exhibited significant influence on pH, viscosity, density, surface tension, contact angle, interfacial tension, foamstability, and emulsion stability. The best ratio was by 1 mol of lauric acid and 0.5 mol of KOH 30% w/w with characteristics as followed test was performed at room temperature for 24 h, pH of 9.88, density of 0.9959 g/cm3, viscosity of 1.85 cP, surface tension of 3.14 dyne/cm, interfacial tension of 8.39 dyne/cm, and contact angle of 18.28o in the 10th minute (with initial angle of 73.99o). Foam and emulsion stability test were carried out and indicated that Na–laurate foaming agent showed higher performance than K–laurate.Keywords: alkali, foaming agent, lauric acid, palm oi
PROSES RECOVERY DAN PENGKONSENTRASIAN PROTEIN AIR PEREBUSAN PINDANG TONGKOL (Euthynnus affinis) MELALUI ULTRAFILTRASI
Get PDF“Pindang” is a fisheries product which is produced by combination of boiling and salting. Boiling in a salt solution causes dissolving protein into the boiling water. Membrane process has been applied for the concentrating of protein. In this study, the characterization and recovery of protein from the boiled water of “pindang” were carried out using 0.05 µm ultrafiltration membrane. The parameters of study included the effect of the concentration factor on the protein concentration, flux of permeate, and protein rejection coefficient. The concentrating of “pindang” boiling water using 0.05 μm ultrafiltration membrane increased 46.75% of protein. During ultrafiltration concentrating process, flux decreased from 6.58 L/m2h at the beginning of the concentration to 2.71 L/m2h at fortieth minute. Rejection coefficient increased from 41.2% at the beginning of the concentrating to 55.07% at fortieth minute. The decreasing values of the parameters COD, TSS, turbidity, protein, and fat were higher than the decreasing of TDS, salinity, and pH. The dominant molecular weight of protein in protein concentrate of “pindang” boiling water was 33.45 kDa.Keywords: protein concentrate, “pindang”, ultrafiltratio
APLIKASI TEKNIK SPHERIFICATION PADA COATING SARI BUAH JERUK
Get PDFFruit extract coating is an innovative food product which created by spherification technique involved adding a small quantity of sodium alginate into a fruit extract and carefully dropping this liquid into calcium chloride solution. The fruit extract came in contact with the calcium chloride solution created a sphere. The objectives of this research were to find the best formulation of sodium alginate (0.6, 0.7, and 0.8%), calcium chloride (0.6 and 0.7%), and glucose solution (15 and 22.5 obrix) for producing orange extract coating, and to analyze their characteristics. The best formula based on consumer hedonic test was 0.8% sodium alginate, 0.7% calcium chloride, and 15 obrix glucose solution. In this formula, orange extrac coating had total acid of 112 mg/100 g, 6.56% total glucose, 48.4 mg/100 g vitamin C, and total suspended solids of 1033.33 mg/L.Keywords: orange extract coating, spherification, sodium alginat and calcium chlorid
Kata Pengantar
No full textPRAKATA Pembaca 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 28 Nomor 1 Edisi April, Tahun 2018. 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: dampak pemanasan global pengolahan hasil perikanan menggunakan metode lca, konversi biogasolin dari residu pome, aktivitas antibakteri senyawa fenolik ekstrak rosela, strategi pengembangang unit usaha rumah tempe, pengembangan produk makanan cokelat berbasis preferensi konsumen, analisis material, energi dan toksisitas (met) pada industri penyamakan kulit, analisis kinerja, nilai tambah dan mitigasi risiko rantai pasok agroindustri bawang merah, produksi dan karakteristik gelatin halal berbahan dasar usus ayam, hidrolisat kolagen dari limbah padat kulit samak, model alokasi dana pemerintah daerah untuk fasilitasi pelaksanaan pasar lelang , nanosilica from the boiler ash of the sugar cane. Sebagai penutup disajikan artikel yang berjudul perancangan model sistem intelijensia bisnis untuk menganalisis pemasaran produk roti. Kepada 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