Jurnal Teknologi dan Industri Pertanian Indonesia
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Simulation of Starch Degradation in Tobacco Leaf during Curing
Get PDFSimulasi penguraian pati di dalam daun tembakau dilakukan dengan mengembangkan model matematika penguraian pati (di dalam daun) sebagai fungsi dari kondisi pengeringan seperti temperatur, kadar air, waktu, dan konsentrasi awal pati. Model penguraian pati ini didasarkan pada persamaan laju orde pertama, dikombinasikan dengan persamaan sekunder. Nilai konstanta yang diperlukan dalam persamaan sekunder ditentukan melalui iterasi dan perbandingan akar dari jumlah galat kuadrat. Model tersebut dipadankan pada data dari experiment untuk menentukan nilai konstanta pada persamaan utama, dengan meminimalkan akar dari jumlah galat kuadrat. Suatu program komputer telah ditulis dan digunakan untuk mensimulasi perubahan kadar pati di dalam daun. Hasilnya menunjukkan bahwa model tersebut dapat memprediksi penguraian pati dengan baik (RMSE = 3.28). Namun demikian, pada beberapa kasus, model penguraian pati tersebut cenderung memprediksi konsentrasi pati yang lebih tinggi dari nilai yang diperoleh dari percobaan
Kajian Mutu Ikan Lele (Clarias batrachus) Asap Kering
Get PDFCatfish is health food which contains good nutritional values. Aceh people frequently consume this fish in fresh with complicated special recipe, so that the rate consumption of this fish is still low. Therefore, it is important to find the method for preserving this fish to improve its consumption. Liquid smoke can be used as one method to prepare the fish. The purpose of this study is to assess the quality of catfish under the treatments with and without soaking the fish in liquid smoke.Catfish was cleaned and washed, then it was dipped in solution with 2% salt for 30 min. Afterthat, catfish were air-dried for about 1 hour. About 200 ml of liquid smoke was diluted in 9800 ml water. After soaking in solution with 2% liquid smoke for 10min, catfish were dried by using a cabinet dryer which has three layers. The parameters observed were moisture content and sensory analysis. About 25 panelists had evaluated the samples for appearance, flavor, taste, texture, and color.The results showed that the combination process of smoking and drying might maintain the product quality. The moisture contents of all products were still in appropriate amount as required by the Indonesian Standar (SNI). According to organoleptic test, the smoke-dried catfish was preferred by panelist than the unsmoked-dried one. Therefore, soaking catfish in liquid smoke can be used to improve the taste of the fish. Further study is recommended to evaluate the shelf life of smoke-dried catfish
Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti
Get PDFAsam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on physical and chemical characteristics of asam sunti does not exist. The objective of this research was to study the change of physical characteristics of bilimbi during fermentation. This study used explorative laboratory design. Asam sunti was produced in laboratory scale with three times repetition and sample was taken three times in stages, i.e., before sun-drying and salting (stage 1), after repeated sun-drying and salting (stage 2), and fermentation for 1 month (stage 3). Parameters analyzed on physic characteristics included aw, texture and color. Significant change on physic characteristics were found during the processing of bilimbi to become asam sunti. The value of aw of the bilimbi was found to decrease after processing (sun-drying and salting) and fermentation for 1 month. Texture of the bilimbi increased at stage 2 and decreased at the last of fermentation. The colour of the bilimbi changed from green to brown after the whole processing (salting, drying and fermentation)
Penggunaan Bahan Pengisi terhadap Mutu Nugget Vegetarian Berbahan Dasar Tahu dan Tempe
Get PDFThe purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago and banana flour as one factor, and tempeh and tofu as another factor. Moisture and raw protein content of vegetarian nuggets produced in this study was in accordance with the Indonesia Standard (SNI). Moisture was less than 60 percent and raw protein was above 12 percent. The highest organoleptic test was obtained from the nugget made of the combination of sago as filler and tofu as protein source. The nugget contained 60.00, 14.89, 28.89 and 2.00 percent of moisture, raw protein, raw fat and ash content, respectively. The organoleptic scores were 2.70, 3.58, 3.50, 3.53 and 3.62 for color, aroma, taste, texture and springiness, respectively.Keywords: nugget, vegetarian nugget, fille
Pengaruh Penambahan Gula dan Amonium Sulfat terhadap Kualitas Nata de Soya
Get PDFThis research aims to utilize of tofu liquid waste (Whey) into a more economical product in the form of nata de soya . This research uses a complete randomized design, which is consists of two factors, namely sugar (6% , 8% and 10%) and ammonium sulfate (0.3% , 0.5% and 0.7%). The observed parameters included yield, thickness, compressive strength analysis, crude fiber and organoleptic. The analysis results showed that sugar concentration and ammonium sulfate concentration significantly different to the yield, thickness, crude fiber, compressive strength and organoleptic. This research results showed that sugar and ammonium sulfate concentration influence significantly different to the thickness, crude fiber, compressive strength and organoleptic and not significantly different to the yield of nata de soya. The higher the sugar concentration and ammonium sulfate are used, the higher the yield, thickness, compressive strength, crude fiber produced. The best results obtained in the treatment of 10% sugar concentration and 0.7% ammonium sulfate
Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi
Get PDFInstant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated metho
Pembuatan Minyak Kemenyan (Minyak Obat Tradisional Khas Aceh) dengan Variasi Jenis Bahan Baku Minyak dan Konsentrasi Bahan Pewangi
Get PDFMinyak kemenyan is one of Acehs unique products made from pliek u oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant smell herbal which resulted in specific scent of minyak kemenyan. The oil is believed by Acehnese can cure some diseases and often use as a medicinal oil.The aim of this research is to study effects of using variety of vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and scented herbal concentration on the quality of minyak kemenyan. A randomized block design arranged factorially with three replicates was used. Product analysis were acid value, peroxide value, ester value, and sensory evaluation on smell and color of minyak kemenyan.Traditional purifying process of pliek u oil, and copra oil decreased the acid, peroxide, and iodine values of the oils. Whereas scented herbal concentration caused no significant effect on any quality values of minyak kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly increased in the acid and iodine values, but significantly decreased the peroxide value of that made from pliek u oil. The best treatment was minyak kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of 173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0 (=ordinary) and 3.6 (=like), respectively.Keywords: traditional product, minyak kemenyan, pliek u oil, benzoe, scented herba
Karakteristik Fisik Bubuk Kopi Arabika Hasil Penggilingan Mekanis dengan Penambahan Jagung dan Beras Ketan
Get PDFSize reduction applied on Arabica Coffee bean may change its physical properties, where these properties are utilized for designing process including packaging and appliances for further processes. This research aims to investigate physical characteristics of Arabica coffee powder with addition of corn and rice milled through mechanical process. This experiment used two mechanical mills including hammer mill and disc mill. Before it is milled, coffee was mixed with other materials including corn and rice. Parameters observed were yield, moisture content, bulk density, and angle of respose, particle uniformity index, fineness modulus, and the average particle dimensions. Based on the results obtained, it was revealed that moisture content of each test still meet SNI standard with the maximum of 7%. Bulk density of coffee powder resulted using disc mill was higher compared with hammer mill. However, particle generated from milling process may be categorized as powder with medium cohesiveness based on its angle of repose. Dimensional average particle is proportional to the fineness modulus of coffee powder produced. Highest fineness modulus obtained from coffee powder without additives, and using a hammer mill is equal to 4.37 with the highest average dimensions of 2.05 mm, while the lowest fineness modulus that the coffee powder without any additional ingredients milled with a hammer mill is equal to 4.22, with the lowest average dimensions of 1.94 mm
Studi Performansi Alat Pemanas Air dengan Menggunakan Kolektor Surya Plat Datar
Get PDFThis study aims to analyze the performance of the water heater using solar collector flat plate type. Efficiency performance of solar collectors in the process of heating the water also becomes the main focus in this study. This study was conducted with two experiments consisting of a flat plate solar collector with horizontal and flat plate solar collector with tilt angle 22o. Experiments carried out with 8 hours of testing within 6 days. Water was circulated into the collector pipe using a pump capacity of 125 Watts. From the research it is known that the amount of electrical energy required by pump for 6 days with 8 -hour time trial experiment, was about 21.6 MJ. The rate of flow of the fluid in the collector pipe is 2x10 - 5 m3/s. The plate solar collector with a slope of 22o reached the highest average temperature in the third experiment, which was about 64.7 C; however, the lowest average temperature was found in the horizontal collector (0o) at the third experiment, which was about 47.5 C. It was found that the highest efficiency obtained at the collector plate with 22o tilt angle was equal to 76 % while the lowest efficiency was obtained at a horizontal collector with an efficiency of 53.6 %.Keywords: solar collectors, flat plate, water heate
Pemanfaatan Pasta Sukun (Artocarpus altilis) pada Pembuatan Mi Kering
Get PDFThe aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadfruit pasta (70:30%, 60:40%, and 50:50%), and the combination of the drying temperature and time (60C, 70 minutes and 70C, 60 minutes) on the quality of the dried noodles were investigated. The results showed that the best quality of the dried noodles based on the organoleptic and cooking quality test obtained from the combination of the treatment of ratio of wheat flour and breadfruit pasta = 70:30% and the combination of drying temperature and time = 700C for 60 minutes with the following characteristics: water content of 8,78%, fat content of 13,67%, protein content of 11.90%, ash content of 1,35%, and carbohydrate content of 65,22%. The organoleptic value of the best dried noodles before rehydration: color of 2,75; flavor of 2,83; texture of 2,73; whereas after the rehydration, the best dried noodles has organoleptic values: color of 2,81; flavor of 2,92; and taste of 2,77