Jurnal Teknologi dan Industri Pertanian Indonesia
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Produksi dan Karakterisasi Enzim Selulase Ekstrak Kasar dari Bakteri yang Diisolasi dari Limbah Rumput Laut
Get PDFSeaweed waste is a source of bacteria that can produce cellulase enzyme. PMP 0126w isolate is one collection isolate of BBP4BKP obtained from seaweed Glacilaria sp. waste from Pameungpeuk area, Garut, West Java. The aims of this research were to produce and characterize the cellulase enzyme. PMP 0126w isolate was a Gram-positive rod shape bacteria. The isolate had 0.8 cellulolytic index on Carboxymethyl Cellulose (CMC) agar medium. The highest cellulase activity obtained on the third day of fermentation time with a cellulase activity of 0,074 U/mL and specific activity of 0.092 U/mg. Optimum activity of the cellulase enzyme crude extract was pH 5 and 300C. The activity of the cellulase was increased by addition of 5 mM CaCl2 and 10 mM FeCl3 ions and decreased by the addition of 10 mM ZnCl2 ions. The cellulase with the highest activity of 0.237 U/mL was obtained from Glacilaria sp. seaweed waste treated with NaOH 6%.Keywords: cellulose, characterization, production, seaweed wast
Seleksi Bakteri Berpotensi Probiotik dari Ikan Mas (Cyprinus Carpio) Indegenous Jantho Berdasarkan Aktivitas Antibakteri secara In Vitro
Get PDFOne of the alternatives to antimicrobials in disease control is probiotic bacteria as microbial control agents. This research was carried out to obtain indegenous isolates of probiotic bacteria from digestive tract Cyprinus carpio. Selection criteria were appointed based on the capacity to produce the antibacterial compound against the pathogen and grow at pH 2. The research was conducted from May to July 2014 at Microbiology Laboratory, Biology Department, UNSYIAH. The research was carried out by experiment laboratories. The planting of the bacteria was carried out with the pour-plate method in nutrient agar medium. The result show that there are six bacterial isolates varied morphological colony and cell and able to produce antibacterial compounds for active against A.hydrophila and E. tarda
Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies
Get PDFThe combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (0.4%) preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation
Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian
Get PDFThe study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of the desiccated coconut addition to wheat flour with three levels (25%, 50% and 75%). The second factor is the variation treatment of the desiccated coconut; roasting and without roasting. The result showed that the percentage of desiccated coconut addition to wheat flour has a significant effect on protein content. The treatment of roasting and without roasting has very significant effect on the peroxide number and significant effect on the moisture content, sensory test (aroma and taste). The interaction factor between the percentage of desiccated coconut addition to wheat flour and the treatment of roasting and without roasting has a very significant effect on the fat content and has a significant effect on the sensory test (aroma and taste). The best formulation of the desiccated coconut biscuits based on the sensory test was obtained from the addition of75% of desiccated coconut without roasting
Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi
Get PDF(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96 hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike to moderate)
Ekstraksi Pektin dari Kulit Kakao (Theobroma cacao L.) Menggunakan Amonium Oksalat
Get PDFCocoa (Theobroma cocoa L) is one of the local superior commodities in Aceh Province. The production of cocoa continues to increase significantly every year. Cocoa Pod husk is a waste product of cocoa beans industry, which is containing pectin with concentration ranged between 2-10%. Pectin extraction is one of the potential researches to increase economic value of cocoa pod husks. This study aimed to determine the effect of extraction time and pH on the characteristics of cocoa pod husk pectin. Pectin was extracted from cocoa pod husks using ammonium oxalate, extraction time (60 and 120 min) and pH (2.6, 3.6 and 4.6). The use of ammonium oxalate produced high yield of pectin ranged from 6.63 to 12.75%, moisture content was 7,36 to 10,77%, methoxyl content was 5.19 to 5.70%, anhydrogalacturonic acid of 59.84 to 63.14%, the esterification degree was 48.43 to 51.43 % and relative viscosity was 40 186,6 cP. The extraction time for 60 minutes at pH 3,6 showed a higher yield compared to 120 min at pH 4,6. Pectin on the extraction time of 60 minutes at pH 3.6 had the highest relative viscosity was 186,6 cP, and the lowest viscosity of pectin obtained at pH 2.6 and extraction time of 60 min which was 40 cP.Keywords: cocoa pod husks, ammonium oxalate, extraction time, p
Perbaikan Mutu Bubuk Kakao Melalui Proses Ekstraksi Lemak dan Alkalisasi
Get PDFThis study aimed to investigate the possibility of reducing the fat content of cacao powder by using organic solvent extraction and to improve the cacao powder quality that meets the quality standard and market requirement. The research was carried out at the University of Syiah Kuala from September 2007 to November 2007. Fermented cacao beans as raw material for the research were collected from farmers in Seureuke, Aceh Utara. Cacao fat was extracted from the powder by pressing them at high pressure. Remaining fat in the powder was further reduced by organic solvent extraction to approximately 4 percent to meet the Indonesian National Standard (SNI). The cacao powder was alkalized with variation treatments of potassium carbonate concentration of 2.0, 2.5 and 3.0 percent and alkalization time of 15, 30 and 45 minutes. The experiment was designed according to randomized factorial design with three replications.Alkalization had affected pH and solubility of cacao powder significantly. pH of the powder increased proportionally as followed the function of y=0.35x + 5.00. The effect of alkalization to the solubility was quadratic with a function of y= -16.34x2 + 76.93x 60.60. The maximum solubility of 30% was reached at the concentration of potassium carbonate of 2.35%.The alkalization affected the colour hue L* of the cacao powder. Addition of potassium carbonate and time of alkalization had a significant effect but no effect on the interaction. The effect of potassium carbonate and time of alkalization followed the function of y= -4.39x + 42.17 and y= -0.13x + 35.17 respectively. Aroma of alkalized cacao powder was better than commercial products from the market. This had been investigated by panellist consisting of 20 people
Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering
Get PDFThis research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, bloomin
Rancang Bangun Transportasi Logistik Kakao Agroindustri Coklat Kabupaten Pidie Jaya Provinsi Aceh
Get PDFFactual problems of the cocoa bean agroindustry at Pidie Jaya District, Aceh Province were large distances between farmers and processor, thus determining the shortest part route, backhaul location and quality risk becomes critically to the assess. The objective this research are to determine shortest route based on the location of suppliers, back location, and risk quality recommendations. Requirement of shortest part route solved by Algorithm Djisktra, Backhaul location with MPE and Risk management quality by Multi Expert Multi Criteria Decision Making, aggregation criteria with OWA. The result of the study shows that the shortest distance suppliers Aceh Timur District was 282km, Aceh Utara District 116km, Bireuen District 57km, Pidie District 24km and Aceh Tenggara District 391km. Backhaul location sat Aceh Tengah District with a value of MPE(6533). Alternative of quality risk management were direct fermentation, improvement of transport facilities and container with a high rating criteria, thus the agroindustry has to focus on this dimension
Model Pengelolaan Pasokan dan Risiko Mutu Rantai Pasok Kopi Gayo
Get PDFA factual problem in the coffee agroindustry at Gayo highlands Aceh Province is the utilization requirement of raw material supply and quality which inaccordance with procesor demand. The purposes of the study are to develop model of supply utilization and to determine alternative of risk management quality of Gayo coffee in the agroindustry at the Gayo Highlands of Aceh Province. Requirement of utilization supply solved by ARIMA technique, risk management quality by Multi Expert Multi Criteria Decison Making, aggregation criteria with OWA. The result of the study shows that utilization rate was 4.052 tons/years. The alternatives of quality risk management are improvement of human resources, transportation system and drying technology applications with high assessment criteria so the agroindustry must focus on this dimension