Journal of Agroindustrial Technology
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EVALUASI TOKSISITAS, AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN KOMPONEN BIOAKTIF ROSELA DENGAN VARIASI JENIS PELARUT
Get PDFThe toxicity, antibacterial and antioxidant activity of Hibiscus sabdariffa extract was investigated in thisstudy. Extraction was carried out using 70%ethanol, ethyl acetate, and hexane. Qualitative method was used todetermine the phytochemical calyx content, Brine Shrimp Lethality for toxicity test, antibacterial test was doneagainst Staphylococcus aureus and Escherichia coli were using disc diffusion method. Total antioxidant activitydetermination by the ferric thiocyanate method. The results showed that bioactive compounds in roselle calyxwere flavonoid, phenolic, tannin, alkaloid, and steroid. Seventy percent ethanol could extract higher phenolic(19.45 + 0.32 mg/g) compared to ethyl acetate and hexane, which were only extract 7.51 + 0.49 mg/g and 2.73+0.31 mg/g respectively, therefore 70% ethanol more effective compared to the other solvent. The 70% ethanolextract showed the highest activity (510.613μg/mL) compare to ethyl acetate (1241.983μg/mL) and hexane(1718.446μg/mL) respectively. Seventy percent ethanol and ethyl acetate extract also had antibacterial activity.Inhibition zone against Staphylococcus aureus 7.7 + 2.01 mm and 7.53 + 2.19 mm and against Escherichia coli13.28 + 3.30 mm, 12.35 + 3.13 mm respectively. There was no inhibitory zone for crude hexane extract. Theantioxidant activity of 70% ethanol (439.3270 μL/mL) higher than hexane (587.916μL/mL) and ethyl acetate(481.392 μL/mL).Keywords: antioxidant activity, antibacterial activity, Hibiscus sabdariffa, toxicity
KONDISI HOMOGENISASI DAN PRAPENINGKATAN SKALA PROSES MIKROENKAPSULASI MINYAK SAWIT
Get PDFUtilization of palm oil as downstream products is still remain limited. Palm oil contains high carotenoids ranging from 500 to 700 ppm. Carotenoids are very sensitive to heat and oxidation. Microencapsulation process conducted by two steps, i.e. homogenitation to produce emulsion and spray drying to produce microcapsule that protect its active compounds. Olein homogenization was the main process in the formation of an emulsion of palm oil prior to drying process. This process was influenced by speed, time and volume. Microcapsule formulation using maltodextrin, Arabic gum, and gelatin. The results showed that the process of homogenization affected the quality and characteristics of emulsion and microencapsulate of palm oil. An increase of volume and length of time did not significantly affect the characteristics of palm oil microcapsule, such as water content, solubility and water activity (p>0.05), but significantly affected the emulsion stability, surface oil, carotenoid contain and efficiency of microencapsulation (p<0.05) and also affecting the quality of microencapsulate (yield, water activity, solubility). Palm oil microencapsulation using spray dry could be applied at industrial scale. Keywords: carotene, homogenization, microencapsulation, palm oil, scale u
SIFAT FISIK DAN MEKANIK PAPAN PARTIKEL DARI CANGKANG BUAH JARAK PAGAR
Get PDFThe jatropha shell is a by-product from jatropha oil production. It is a potential cellulosic material for particleboard because of its high fiber content (40%). The purposes of this study were to determine the physical and mechanical properties of the particleboard produced from the jatropha shell, and to investigate the effect of the adhesive agent concentration on the particleboard quality. The adhesive agents used were phenol formaldehyde (12, 14 and 16%) and urea formaldehyde (10, 12 and 14%). The physical and mechanical properties of the particleboard were examined using JIS A 5908-2003. The results showed that the phenol formaldehyde as adhesive agent could improve the dimensional stability and mechanical properties of the particleboard. An increase of adhesive agent concentration increased modulus of elasticity, modulus of rupture, internal bond and wood screw holding power of particle board, and decreased water content, water absorption and thickness swelling of particleboard. Most of the physical and mechanical properties of the jatropha shell particleboard obtained in this study did not meet JIS A 5908-2003, and was not appropriate to be used as a construction material. Keywords: Jatropha shell, particleboard, phenol formaldehyde, urea formaldehyd
ANALISIS TITIK-TITIK KRITIS KETERTELUSURAN PADA RANTAI PASOK KAKAO ACEH
No full textTraceability system for Aceh cocoa supply chain is identification of the documents which includies the product specification information, production process, actors and location as well as the production management. The objectives of this research were to determine critical points and its impacts on traceability system which was developed. Fuzzy-failure mode effect and critically analysis (F-FMECA) technique were used to determine the critical points. Data inputs came from expert’s panel (academicians, researcher and practitioners) with Ph.D for academician and researcher, and 15 years experiences for business man. The results of the study showed that there were several critical points on all actors in Aceh cocoa supply chain. Critical points on all actors include all the points that have a value of risk priority number (RPN) ranking high category.Keywords: Aceh cocoa, F-FMECA , supply chain, traceability system
KOMBINASI ROLL DAN BALL MILL REFINER PADA PROSES CONCHING DALAM PEMBUATAN COKELAT BERBAHAN COCOA BUTTER SUBSTITUTE
Get PDFThis study was developed with respect to combination of roll and ball mill refiner on conching processon bench scale (10 kg/batch) with the aim of testing the manufacture of milk chocolate made ofcocoa butter substitute. The combination of these two refiner toolswere don eat the same time to soften the chocolate materials as they were related to the time of processing and quality of product. Performance evaluation of conching machine using a combination of roll and ball mill refiner was compared tothat without the ball mill refiner. The results showed that the combination of roll and ball mill refiner provided better quality with particle sizes meet the standard (<20 µm) and contaminant of iron (Fe) still received. The minimum time for production of chocolate at 10 kg/batch with a combination of roll and ball mill refiner was 60 hr, where as without the ball mill refiner it could be up to 100 hr, giving particle size according to standard. Thus, the combination of roll-ball mill refiner can be use as an alternative tool for the manufacture of chocolate on a bench scale.Keywords: ball mill refiner, cocoa butter substitute, chocolate, conching, roll refine
Daftar Isi
No full textVolume 26, Nomor 1, 1-124 April 2016APLIKASI ASAM STEARAT SEBAGAI COMPATIBILIZER PADA FILM KOMPOSIT TEPUNG UBI KAYU-LINEAR LOW DENSITY POLYETHYLENESugiarto, Titi Candra Sunarti, Ani Suryani, Sutrisno, Indah Yuliasih........................... 1MODEL KONSEPTUAL STRATEGI PENGEMBANGAN INDUSTRI KECIL MENENGAH BERBASIS SUMBER DAYA (STUDI KASUS PENGEMBANGANIKM DI PANGALENGAN)Asep Indra Sukendar Permana, Marimin, dan Gendut Suprayitno ............................... 9OPTIMIZATION OF PHENOLS EXTRACTION FROM ROSELLE (Hibiscus sabdariffa) BY MICROWAVE ASSISTED EXTRACTION AS ANTIBACTERIALAND ANTIOXIDANT AGENTSIke Sitoresmi M Purbowati, Khaswar Syamsu, Endang Warsiki, Herastuti Sri R ......... 23ANALISIS TITIK-TITIK KRITIS KETERTELUSURAN PADA RANTAI PASOK KAKAO ACEHYusriana, Yandra Arkeman, Sapta Raharja, Purwiyatno Haryadi ................................ 31AKTIVITAS ANTIBAKTERI EKSTRAK ETILASETAT KULIT KAYU AKWAY (Drimys piperita Hook. f.) DALAM KALDU DAGING SAPI SELAMA PENYIMPANANGino Nemesio Cepeda, Meike Meilan Lisangan, Isak Silamba, Eka Sartika................. 41PROSES KREASI PENGETAHUAN DAN KAPABILITAS INOVASI PADA IKM SUKU CADANG BERBASIS KARETTarwa, Machfud, Kudang Boro Seminar,Ono Suparno................................................. 49STUDI PERBANDINGAN PRODUK INSEKTISIDA FORMULASI EC (EMULSIFIABLE CONCENTRATE) DENGAN PENAMBAHAN SURFAKTAN DEA MENGGUNAKAN VORTEX, MIXER DAN HOMOGENIZERMuh Agus Ferdian, Erliza Hambali, dan Mulyorini Rahayuningsih ............................ 60OPTIMASI PROSES PRODUKSI BIODIESEL JARAK PAGAR MELALUITRANSESTERIFIKASI IN SITUIka Amalia Kartika, Ariska Duti Lina, Ono Suparno, Dede Hermawan........................ 68KUALITAS BIOPELET DARI LIMBAH BIOMASSA BAGAS DANKULIT KACANG TANAHAlfian Syukri Lubis, Muhammad Romli, Mohamad Yani, Gustan Pari ......................... 77ANALISIS DAN PERBAIKAN MANAJEMEN RISIKO RANTAI PASOK GULA RAFINASI DENGAN PENDEKATAN HOUSE OF RISKMaria Ulfah, Mohamad Syamsul Maarif, Sukardi, Sapta Raharja............................... 87FORMULASI DISPERSAN MINYAK BUMI DARI SURFAKTAN DIETANOLAMIDA (DEA) DAN METIL ESTER SULFONAT (MES)Wica Elvina, Erliza Hambali, dan Mohamad Yani ........................................................ 104KINERJA FERMENTASI SAGU ASAM MENGGUNAKAN STARTER CAIR DAN PADAT DARI ISOLAT BAKTERI ASAM LAKTAT INDIGENOUSDedy Suseno, Anja Meryandini, dan Titi Candra Sunarti ............................................. 11
MUTU BIOPELET DARI BAGAS, KULIT KACANG TANAH DAN POD KAKAO
Get PDFAgricultural biomass is a potential alternative energy’s sources that has not been well managed. The objectives of this research were to produce biopellet from bagase and peanut shell and to quantify the parameters quality of biopellet’s formulation. This research was started with bagasse, peanut shell, and cacao pod characterisation. Futhermore is milling prosess of raw material, formulation of raw material with addition material, densification process, drying, and analysis of chemical, physical, and biological quality of biopellet product.From the analytical results, the best biopellet’s formula was biopellet made from peanut shell 100% with heat value of 4644 kcal/kg, biopellet from bagasse Trangkil 40% and peanut shell 60% with heat value of 4584 kcal/kg, and biopellet from industrial small bagasse 40% plus peanut shell 60% with heat value of 4539 kcal/kg. Keywords: bagasse, biopellet, densification, peanut shel
KARAKTERISTIK GAS-GAS HASIL PIROLISIS TANDAN KOSONG KELAPA SAWIT
Get PDFPalm empty fruit bunches is about of 23% of total fresh fruit bunches, which are rich in lignocellulosic(cellulose, hemycellulose and lignin) content. The bunches can be converted into flammable gases (H2, CO andCH4) by pyrolysis. The objective of this research was to characterize gases produced from palm empty fruitbunch pyrolisis using a laboratory scale reactor with capacity of 152.9 g. The pyrolysis temperature was set at200oC, 250oC, 300oC, 350oC, 400oC and 450oC. The results showed an increase in the mass fraction of H2 andCH4 gas, but decrease of CO gas, by increasing pyrolysis temperature. The highest caloric value of gas wasobtained at temperature of 450oC, which was 6,7682 kJ/g. The result also showed that pyrolysis of empty fruitbunches should be at temperature of 250oC or higher to obtain the flammable gas.Keywords: empty fruit bunches, pyrolysis, flammable ga
Daftar Isi Jurnal Teknologi Industri Pertanian
No full textVolume 25, Nomor 2, 94-189 Agustus 2015PERANCANGAN SISTEM PENUNJANG KEPUTUSAN INTELIJEN UNTUKSELEKSI KONSEP PRODUK BARU ASAP CAIR TEMPURUNG KELAPAErvina Mela Dewi, Yandra Arkeman, Erliza Noor, Noer Azam Achsani ....................... 94KARAKTERITIK SIFAT FISIKO KIMIA, STRUKTUR DAN MORFOLOGIGULA AREN CETAKAde Iskandar, Indah Yuliasih, Machfud, Bambang Haryanto ....................................... 107PENGARUH OLEORESIN DAUN JERUK PURUT (Citrus hystrix DC.) PADAEDIBLE COATING TERHADAP KUALITAS SOSIS SAPI BEKURohula Utami, Kawiji, Lia Umi Khasanah, Arsy Hudani Narinda ................................ 116PENINGKATAN KUALITAS KAYU SENGON (Paraserianthes Falcataria (L)NIELSEN) MELALUI TEKNIK KOMPREGNASIDodi Nandika, Wayan Darmawan, dan Arinana ........................................................... 125KARAKTERISTIK EMULSI MINYAK SAWIT MERAH DAN APLIKASIQUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENGEMBANGANPRODUKSri Wulandari, Budiyanto dan Evanila Silvia ................................................................ 136ANALISIS LOGISTIK IKAN LAUT PT XYZ WILAYAH JABODETABEKDAN BANDUNGNurul Firdausi, Marimin, dan Kirbrandoko .................................................................. 143KARAKTERISASI GAS-GAS HASIL PIROLISIS TANDAN KOSONG KELAPASAWITAgus S Ginting, Armansyah H Tambunan, dan Radite P A Setiawan ............................ 158HIDROLISIS ENZIMATIS DAN MICROWAVE BAMBU BETUNG(Dendrocalamus asper (Schult.f.)) SETELAH KOMBINASI PERLAKUANPENDAHULUAN SECARA BIOLOGIS DAN MICROWAVEWidya Fatriasari, Wasrin Syafii, Nyoman Wistara, Kaswar Syamsu, Bambang Prasetya 164KARAKTERISTIK CROSS LAMINATED BAMBOO SEBAGAI BAHANKOMPOSIT STRUKTURALAna Agustina, Naresworo Nugroho, Effendi Tri Bahtiar, Dede Hermawan .................. 174EVALUASI TOKSISITAS, AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDANKOMPONEN BIOAKTIF ROSELA DENGAN VARIASI JENIS PELARUTIke Sitoresmi M Purbowati, Khaswar Syamsu, Endang Warsiki, Herastuti Sri Rukmini 18
FORMULASI TIWUL INSTAN TINGGI PROTEIN MELALUI PENAMBAHAN LEMBAGA SEREALIA DAN KONSENTRAT PROTEIN KEDELAI
Get PDF *Penulis untuk korespondensiTiwul is a traditional food (rather chewy, sticky cooked rice-like food made of cassava flour) that is low in protein content and generally has inferior physical characteristics. The aim of this research was to improve the tiwul quality especially its protein content by formulating instant tiwul using cereal germs flours (corn and wheat) and soy protein concentrate. The result showed that instant tiwul made of cassava flour-wheat germ flour of 70:30 w/w and soy protein of 3% w/w was higher in protein content than that of cassava flour-corn germ flour in the same proportions, i.e. 11.17 and 5.81%, respectively. Without soy protein addition, their protein contents were 8.44 and 3.89%, respectively, where as instant tiwul made of 100% cassava flour contained protein of 1.20%. The two substituted instant tiwul had high coefficient of rehydrations, their respective values were 3 - 5 and 2 – 3. Their cooking times were only 8-10 minutes, in comparison to traditional tiwul of 30 minutes. For eliminating of cereal germs flours off-flavors, it was conducted by dipping cereal germs in 2.5% NaCl boiling solution for 3 minutes. In general, their sensory characteristics of cooked instant tiwul were good in texture, flavour, aroma, and colour.Keywords: cassava flour, corn germ flour, instant tiwul, soy protein concentrate, wheat germ flou