Jurnal Teknologi dan Industri Pertanian Indonesia
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Karakteristik Mutu Nuget Tempe dengan Fortifikasi Tepung Cangkang Telur Ayam Ras
Full text linkSome previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets in the market are generally high in fat and low calcium. Chicken egg shell powder contains a farly high calcium. The purpose of this research is to obtain the best concentration of chicken egg shell powder on calcium content and quality of tempeh nugget. The treatment in this research was addition of egg shell powder in different concentrations, namely TC0 without egg shell powder, TC1 5% addition of shell powder, TC2 10% addition of shell powder, TC3 15% addition of shell powder. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then continue with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the addition of egg shell powder significantly affected moisture, ash, protein, fat, and calcium content. The optimal concentration of chicken egg shell powder on calcium content and quality of tempeh nugget was TC1 with moisture content of 49.69%, ash of 4.81%, protein of 13.54%, fat of 2.38%, calcium of 421.87 mg/100 g nugget. The descriptive sensory test results had a yellow color, smelled of tempeh, tasted of tempeh, and had a bit sandy textur
Komposisi dan Identifikasi Senyawa Metabolit Sekunder pada Rumput Laut Merah (Gelidium sp) dengan Metode Maserasi
Full text linkSeaweed is one of the main aquaculture commodities that has economic value and has anormous potential in Indonesian. However the use of seaweed, especially the Gelidium sp type, is still undertutilitized. This research aims to determine the chemical composition and secondary metabolite compounds contained in the red seaweed Gelidium sp. The method used was experimental with different solvents, namely metanol, ethyl acetate and n-hexane in the extraction process. The test parameter analysis carried out was proximate analysis and analysis of secondary metabolite compounds in the red seaweed Gelidium sp. The results of the research were that in the proximate analysis, the water content was 14.42% in the wet weight, the ash content was 8.94% in the dry weight, The fat content was 1.25% in the drg weight and the carbohydrate content was 58.12%. The high carbohydrate content in seaweed is related to the presence of crude fiber components contained. Analysis of secondary metabolite compounds showed the presence of alkaloids, steroids, saponins and phenolics in the methanol solvent; alkaloid and steroid content in ethyl acetate; and alkaloids and steroids in n-hexane solvent. Secondary metabolite compounds in red seaweed Gelidium sp. It can be used as an antioxidant, antibacterial or medicine in the health secto
Penerapan Unsur Budaya pada Desain Kemasan Nasi Jagung Madura dengan Value Engineering untuk Meningkatkan Nilai Jual Makanan Tradisional
Full text linkPersaingan produk beras jagung di pasar semakin meningkat, menuntut produsen untuk lebih inovatif dalam meningkatkan daya tarik dan nilai jual produk. Salah satu strategi penting untuk meningkatkan daya saing beras jagung Madura serta memperkuat citra produk lokal sebagai makanan pokok khas daerah adalah melalui desain kemasan yang inovatif. Namun, permasalahan utama pada beras jagung Madura adalah kemasannya yang kurang menarik dan tidak memiliki identitas visual yang kuat sehingga berpotensi kalah bersaing dengan produk sejenis. Beras jagung adalah makanan pokok khas Madura dan tak terpisahkan dari kehidupan masyarakat Madura. Beras jagung telah lama dijadikan menu makanan pokok sehari-hari oleh Masyarakat Madura, baik dikonsumsi sebagai nasi jagung atau digunakan sebagai campuran dengan beras. Penelitian ini bertujuan untuk mengembangkan desain kemasan beras jagung Madura dengan penerapan unsur budaya berbasis Value Engineering (VE). Metode VE yang digunakan mencakup lima tahap, yaitu tahapan pengumpulan informasi, tahap kreatif, tahap analisis, tahap pengembangan dan tahap rekomendasi. Hasil penelitian menunjukkan bahwa value tertinggi diperoleh konsep kemasan beras jagung madura menggunakan bahan plastik standing pouch ukuran 1 kg, dilengkapi ziplock untuk kemudahan penggunaan, serta desain dengan elemen budaya madura yaitu ikon Sakera (konsep A1). Konsep ini memiliki nilai performansi tertinggi sebesar 0,0014, dengan nilai alternatif konsep terendah sebesar 0,0009 dalam rentang 0,0009-0,0014
Pengaruh Suhu Penyimpanan Pada Perubahan Kualitas Tiga Varietas Tomat Indonesia Berdasarkan Proses Pematangan
Full text linkTomato (Solanum lycopersicum) is one of the major horticultural commodities in Indonesia, possessing not only high economic value but also highly perishable, thus requiring optimal postharvest handling to maintain its quality. This study aims to examine the effect of storage temperature on the quality changes of three Indonesian tomato varieties (beef, blazer, and mahira) during the ripening process. The study was conducted at the Agricultural Industry Technology Laboratory, University of Padjadjaran, using tomatoes at the mature green stage. Each variety was stored at three different temperatures15C, 20C, and 25Cfor 30 days. The parameters observed included physical properties (fruit skin color using the CIE L*, a*, b* color model), mechanical properties (hardness measured in kgf), and chemical properties (total soluble solids or TSS measured in percent). The results showed that storage at 15C maintained tomato quality better than at 20C and 25C. At 25C, there was accelerated ripening, characterized by a decrease in firmness to 0.5 kgf in the beef variety and a decrease in TSS to 1.0%. The Mahira variety demonstrated the best stability in maintaining color, firmness, and TDS during storage. This study confirms that appropriate storage temperature plays a crucial role in maintaining the physical and chemical quality of tomatoes during the post-harvest period and extending the shelf life of this horticultural product
Modifikasi Hasil Samping Penepungan Ubi Jalar Cilembu dengan STPP dan Karakterisasi Tepung yang Dihasilkan
No full textCilembu sweet potato (UJC) is a local food source of calories that has the potential to support food security. UJC flour processing is carried out to provide added value and wider utilization, however the yield that passes the 80 mesh sieve is still low. The physicochemical properties of natural flour which determine the form of the processed product are still not suitable if it is to be used widely, so it needs modification. Modification of various flours or starches with STPP can change the physicochemical properties of the flour produced, but has never been applied to UJC flour by-products (not passing an 80 mesh sieve). This research aims to modify the by-products of UJC flour from two different methods with STPP, as well as determine the physicochemical characteristics of the modified flour. The research used a factorial randomized block design with three replications. The UJC flour type factor consists of by-products of the cabinet drying (H) and foam-mat drying (F) methods, while the STPP modification application was in the form of the 0.15% STPP wet method (B1); wet method STPP 1% (B2); dry method STPP 0.15% (K1); and dry method STPP 1% (K2). The interaction of flour type and STPP modification method increased the yield. The water content increases if the type of flour, H or F, was combined with the modified STPP wet method (B). The highest water absorption capacity was produced by UJC flour from the FK2 interaction, while the highest oil absorption capacity was obtained if STPP modification was applied to type H flour. The highest solubility of modified UJC flour was produced by HK2 flour. The modification process with STPP shifts the color of UJC flour to greenish yellow (Hue value 157.5-167.6
Karakteristik Ekstrak Pewarna Alami Buah Naga Merah (Hylocereus Polyrhizus) dengan Variasi Rasio Pelarut dan Asam
Full text linkDyes are materials that people use for certain purposes. However, the high use of synthetic dyes in non-food products causes environmental pollution and is toxic. Therefore it is necessary to provide another alternative in the form of natural dyes from plants, namely red dragon fruit. This fruit contains anthocyanin as a red dye. Natural dyes are obtained through an extraction process with the same solvent as their properties, such as ethanol. The choice of ethanol to be used as a solvent is usually added with acid to stabilize and optimize the extracted pigments, one of which is citric acid. This combination is useful for dissolving substances that dissolve in polar solvents such as anthocyanins. The aim of the study was to determine the effect of varying solvent and acid ratios on the physical and chemical characteristics of red dragon fruit-based natural dye extracts and to determine the best variation of solvent and acid ratios in red dragon fruit-based natural dye extracts. Data analysis used a single factor Completely Randomized Design (RAL), namely variations in the ratio of solvent and acid. The results of this study stated that variations in the ratio of solvent and acid had a significant effect on the overall characteristics of the red dragon fruit natural dye extract. Selection of the best treatment using the effectiveness index method was obtained in treatment D with a pH of 2.3; yield 24%; total dissolved solids 50.08 oBrix; color value a 27.44 and anthocyanin content 70.18 mg/100 mL
Aktivitas Antioksidan dan Inhibitor Alfa Glukosidase dari Fraksi Berbeda Rumput Laut Cokelat (Sargassum sp.)
Full text linkSargassum sp. is one of the brown seaweed that contains bioactive compounds, which have antioxidant and alpha glucosidase inhibitor activity. This research aimed to determine the rendemen, secondary metabolic, total phenolic, antioxidant, and alpha glucosidase inhibitor from the extract and fractions of Sargassum sp. The research method used was an experiment by extracting Sargassum sp with methanol and the extract were fractionated with different polarity solvents (n-hexane, ethyl acetate, and ethanol). Data were analyzed descriptively. The analysis parameters consisted of rendemen, secondary metabolic (qualitative), total phenolics, antioxidants (DPPH and FRAP), and alpha glucosidase inhibitors. The results showed that the rendemen of the n-hexane, ethyl acetate, and ethanol fractions were 4,15, 5,81, and 4,94%, respectively. The secondary metabolic analysis of methanol extract were alkaloids, steroids/terpenoids, saponins, and phenolic. The n-hexane fraction were steroids/terpenoids, saponins, and phenolic. The ethyl acetate fraction were alkaloids, steroids/terpenoids, saponins, and phenolic. The ethanol and water fractions contained only saponins. The total phenolic content of the methanol extract, n-hexane, ethyl acetate, and etanol fractions were 21161,03, 7854,46, 1626,89, and 80,17 ppm. Antioxidants in methanol extract, n-hexane, ethyl acetate, ethanol fractions using DPPH were 329,42, 466,25, 535,08, and 80,17 ppm. Antioxidants in methanol extract, n-hexane, ethyl acetate, and ethanol fractions using FRAP were 196,15, 294,88, 364,26, and 492,68 ppm. Alpha glucosidase inhibitor in n-hexane fraction with an IC50 value of 538110,9 ppm. Extract and fractions of Sargassum sp. with different polarity solvents contained different secondary metabolic. Saponins were found in all solvents, phenolics and steroids/terpenoids were found in methanol extract, n-hexane, and ethyl acetate fractions, alkaloids were found in methanol exract and ethyl acetate fraction. The n-hexane fraction showed the highest activity in total phenol, antioxidant, and alpha glucosidase inhibitor
Karakteristik Sensoris dan Sifat Fisiko Kimia Kopi Arabika Sidikalang dari Variasi Proses Pascapanen yang Berbeda
Full text linkIndonesia is a large world coffee producer, which is currently followed by the proliferation of coffee shops that provide specialty coffee. Arabica coffee is a type of coffee that is considered to have the better taste among other types of coffee. Sidikalang is one of the coffee producing areas in North Sumatra but has not been fully explored. Traditional processes are still widely used, even though the standard post-harvest process for Arabica coffee is divided into two, namely the wet process and the dry process. This research aims to analyze and compare the sensory and physicochemical characteristics of traditional processing with standard processing of Arabica coffee, especially Sidikalang Arabica coffee. The physical quality of the traditional process and natural process is in category 2 while the wet process is in category 1 based on the Indonesian National Standards (SNI) 2008 for coffee beans. The caffeine content of all treatments meets the 2004 SNI standard of below 2%. Carbohydrate levels are relatively low, with an average value below 30%. The Percent Extraction (PE) in espresso meets standard values ranging from 18% to 22%. Wet processes tend to be very popular in terms of fragrance, acidity, bitterness, and body, while natural processes and traditional processes are dominant in terms of fragrance
Penambahan Buah Jambu Biji Merah dalam Pembuatan Dodol Tepung Ketan dan Biji Nangka
No full textThe purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodol. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed statistically using analysis of variance and continued with the Duncans Multiple Range Test (DMRT) at the 5% level. The treatments in this study were the addition of red guava based on total flour used with four levels; P1, P2, P3, and P4 (20%, 30%, 40%, and 50% of the total flour used). Parameters observed were moisture content, ash content, crude fiber content, total sugar content and sensory evaluation. The results showed that the use of red guava had a significant effect on all parameters. The best treatment in this study was P4 (the addition of red guava 50% of the total flour used) with a moisture content of 19.61%, ash content of 1.15%, fiber content of 12.72% and sucrose content 41.13% and the overall sensory assessment was favored by the panelists
Pengaruh Konsentrasi Ragi dan Metode Pemasakan Terhadap Karakteristik Fisikokimia dan Organoleptik Tapai Pisang Janten (Musa acuminata colla)
Full text linkTapai is a traditional food obtained from a fermentation process using yeast. The material used in the manufacture of tapai is a material that contains starch. One of the starchy ingredients that can be processed into tapai is the janten banana. Quality tapai has a distinctive taste, sweet and sour, producing an alcoholic aroma. Tapai quality can also be determined based on its physicochemical characteristics. Tapai fermentation is influenced by several factors, namely the yeast concentration and the cooking method used. This study aims to prove the effect of yeast concentration with various cooking methods on the physicochemical and organoleptic characteristics of Janten banana tapai. The yeast concentrations were 0.5% and 2%, while the cooking methods used were steaming and boiling. This experiment used a completely randomized design (CRD) with two factorials and two repetitions. The data were analyzed using a two-way ANOVA test with a level of =5%, and if there was a significant effect, then a DMRT follow-up test was carried out with a level of =5%. Treatment of 2% yeast concentration using the steam cooking method produced the best janten banana tapai with a texture value of 2.93 mm/g/s, 68.03% moisture content, 1.61% ash content, 3.25% alcohol content, pH 4 .78 and 25.55% total titrated acid