Jurnal Teknologi dan Industri Pertanian Indonesia
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Karakteristik Rempah dan Tantangannya Dalam Pengembangan Bumbu Basah Instan: Sebuah Review Singkat
Full text linkSeasonings are various plant products with a fragrant aroma, such as galangal, turmeric, ginger, cinnamon, nutmeg, and pepper, and are used to flavor dishes. A more practical lifestyle and an increasing culinary industry have led to the development of the culinary industry to open business opportunities for processing instant wet spices to shorten cooking time. Instant seasoning is a mixture of various spices and seasonings that are mashed and processed into one. Instant seasoning processing requires safe and healthy handling, including freedom from pathogenic microbial contamination. Even though the spices have various functional activities including antibacterial, the development of instant wet seasonings is still facing a handicap of its microbiology safety. A broad contamination of bacteria, yeast and mold are still detected in the instant wet seasoning
Profil Sensori Kopi Blend dari Beberapa Kultivar Arabika Gayo
Full text linkCoffee diversity contributes significantly to the richness and uniqueness of taste, because each coffee type or cultivar carries out its intrinsic quality as a reflection of its genetic characteristic. The aims of this study is to examine the effect of blending of several Gayo Arabica coffee cultivars on the coffee brew sensory profile. This study uses quantitative descriptive analysis (ADK). Experimental design used is one factor ANOVA with 7 combination ratio. Combination of 3 and 2 cultivars were also to be analyzed with different mixing of 3 and 2 cultivars. The samples were then tested for taste including Aroma, Flavor, Aftertaste, Acidity, Body, Balance, and Overall by expert panelists. The data were analyzed using the Mann-Whitney test because the data did not have a normal/nonparametric distribution. The results of the analysis of variance showed that there was no significant difference between the blending treatment and the control treatment on the taste quality scores tested (P0.05). Based on the descriptive, there is a difference in the taste quality score between the blending treatment and the control treatment on the total score of Gayo Arabica coffee taste quality
Karakteristik Fisikokimia dan Sensori Fruit Leather dari Campuran Buah Sirsak dan Buah Nangka
Full text linkFruit leather is a processed food derived from dried pulp, so it is a thin sheet that can be rolled up and has a distinctive flavor depending on the fruit as the raw material. This study aimed to obtain the best ratio of soursop and jackfruit on fruit leather's physicochemical and sensory characteristics. The fruit leather treatment in this study was the ratio of soursop pulp and jackfruit pulp, namely SN (80:20), SN (70:30), SN (60:40), and SN (50:50). The data obtained were statistically analyzed using ANOVA test. If the calculated F value is greater than or equal to the F table, proceed with Duncan's Multiple Range Test (DMRT) at the 5% level. The results of variance analysis showed that the ratio of soursop pulp and jackfruit pulp had a significant effect on moisture content, ash content, acidity (pH), fiber content, total sugar content, color test, and sensory assessment consisting of descriptive test and hedonic test. This study's selected fruit leather treatment was SN treatment of soursop pulp and jackfruit pulp (70:30). 11,47% moisture content, 0,49% ash content, 3,68 pH value, 0,38% crude fiber content, 51,73% total sugar content, color test L* value 58,68, a* value 10,94, and b* value 22,94. The descriptive test obtained yellow color, a slight jackfruit scent, a slight jackfruit taste, and a chewy texture. Assessment of color, taste, chewiness, and overall assessment was liked, and the panelists slightly liked the scent
Aplikasi Emulsi (O/W) Berbagai Konsentrasi Minyak Kelapa Sawit sebagai Edible Coating pada Buah Tomat (Solanum lycopersicum L.)
Full text linkPalm oil in the form of oil in water (o/w) emulsion could be used as edible coating to extend the shelf life of agricultural commodities. The objectives of this research were to study the effect of edible coating in the form of oil in water emulsion (o/w) from various palm oil concentrations on tomatos quality and to find the best concentration. This research used Block Randomized Design with a treatment of palm oil concentration, including: P1 (control), P2 (1%), P3 (5%), P4 (25%) and P5 (30%). Observed parameters were weight loss (%), hardness value (mm/10 seconds), total dissolved solid value (Brix) and damage intensity (%). Edible coating from palm oil emulsion could maintain the quality of tomato up to a concentration of 25%. The P3 emulsion was the best treatment because it resulted low percentage of weight loss (22.03%); highest value of hardness (2.42 mm/10 sec); highest value of total dissolved solids (3.33Brix), and lowest percentage of damage intensity (1.83%) during 24 days storage time. Overall, the application of edible coating in the form of palm oil emulsion (o/w) was able to maintain the quality of tomatoes six days longer than without it
Karakteristik Minuman Isotonik Berbahan Baku Air Kelapa (Cocos nucifera) dengan Penambahan Buah-Buahan Lokal
Full text linkIsotonic drinks are substitutes for lost body fluids, minerals to replace electrolytes lost with sweat, and sugar as an energy source. Naturally, coconut has the potential as an isotonic drink because of its mineral composition and sugars that resemble body fluids. Coconut water isotonic drinks can be added with fruit flavors to add flavor. The isotonic drink made in this study uses coconut water combined with various local fruits (soursop, red guava, orange, kweni, belimbing wuluh, and pineapple). This study aimed to determine the characteristics of isotonic drinks made from coconut water with variations of local fruit types and the characteristics of the best isotonic drinks made from coconut water and local fruits. The parameters observed were sodium content, potassium content, pH, total dissolved solids, total acid, and antioxidant activity. The data obtained were analyzed using the ANOVA test (=5%) and continued with Tukey (=5%). The results showed that the characteristics of isotonic drinks made from coconut water with variations in local fruits have different characteristics according to the characteristics of each essential ingredient. Local fruit isotonic drinks have better characteristics than commercial isotonic drinks in pH value, total dissolved solids, total acid, and antioxidant activity. The isotonic drink made from coconut water with the addition of orange juice is the best isotonic drink in this study with the characteristics of sodium content 936.00 mg/kg, potassium content 398.49 mg/kg, pH value 3.75, TPT value 6.40Brix, antioxidant activity was 88.50%, and the total acid value was 0.146%
Formulasi Nugget Tempe dengan Penambahan Jamur Kuping dan Wortel terhadap Karakteristik Fisikokimia dan Sensoris
Full text linkNuggets are a restructuring product of chicken meat, namely the product of small pieces of chicken meat which are then glued back together with food additives to become a product with a larger size. Nuggets are generally made from animal meat, so they are often called chicken nuggets. Chicken meat has a high fat and cholesterol content, so it is necessary to limit its consumption. There needs to be an alternative to replace meat nuggets into nuggets made from vegetable ingredients that contain protein, one of which is using tempeh and ear mushrooms and carrots to provide texture and increase fiber content. The purpose of this study was to obtain tempeh nugget formulations with the addition of mushroom and carrot for the best physicochemical and sensory characteristics. This study used a randomized block design (RBD) with one factor, namely the formulation of tempeh, ear fungus, and carrots (p) which consisted of 5 levels and 5 replications. The research data were processed using analysis of variance (ANOVA) with a level of 5% if the treatment had a significant effect then followed by the Honest Significant Difference (BNJ) test with a level of 5%. Sensory analysis using the Friedman test. Determination of the best treatment was tested using the effectiveness index test. The results showed that the tempeh nugget formulation with the addition of ear mushrooms and carrots which produced the best physicochemical and sensory properties was 70% tempeh formulation, 15% ear mushroom, and 15% carrot
A New Properties of Bajakah Tampala Wood (Spatholobus littoralis Hassk) Ethanol Extract Against -Amylase Inhibition as Candidate Antidiabetic and Its Fortification in Kapok Honey
No full textBajakah Tampala extracted with ethanol was indicated to contain phenolic and flavonoids. So far, the ethanol extract of Bajakah Tampala wood has only been analyzed for its antioxidant activity. Whereas flavonoids not only act as antioxidants but also play a role in inhibiting -amylase which is related to antidiabetic properties. The ethanol extract of Bajakah Tampala wood has never been used as a fortificant in honey. The purpose of this study was to determine the levels of phenols, flavonoids, antioxidant activity, and inhibitory activity of -amylase from the ethanol extract of Bajakah Tampala Wood (EEBTW) at various solvent concentrations. In addition, to investigate the effect of adding EEBTW to Kapok honey on its bioactivity. This study was conducted using Post Test Only Group Design that was applied to 1% fortification of the three extracts in Kapok honey. Extraction used three concentrations of ethanol (70%, 80%, and 90%). Parameters tested in the study were total phenol, total flavonoid, antioxidant activity, and % inhibition of -amylase. The result showed the higher the ethanol concentration, the lower the total phenolic, flavonoid, % DPPH scavenging activity, and -amylase inhibition. The addition of 1% EEBKT has synergism with brown honey in increasing phenol, antioxidant activity, and % inhibition of -amylase. EEBTW has the potential as an antidiabetic candidate and Kapok honey with EEBTW has the potential as functional hone
Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2
No full textCocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four treatments and four replicates. The treatments consisted of TKH1 (without addition of black glutinous rice tapai juice), TKH2 (addition of 10% black glutinous rice tapai juice), TKH3 (addition of 20% black glutinous rice tapai juice), and TKH4 (addition of 30% black glutinous rice tapai juice). Data were analyzed statistically using analysis of variance (ANOVA), if F count F table, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of black glutinous rice tapai juice had a significantly affected the degree of acidity (pH), total lactic acid, total LAB, protein content, sensory analysis (color, aroma, taste, viscosity) but did not significantly influence the ash content and fat contents. The selected treatment obtained was TKH3 = addition of 20% black glutinous rice tapai juice with a pH value 4.52, total lactic acid of 0.83%, total LAB of 10.28 log CFU/ml, ash content of 0.87%, protein content of 6.78%, fat content of 13.23%, with a description of whitish purple color, coconut milk and tapai aroma, tapai taste, and watery, as well as the overall hedonic assessment liked by panelists
Pemanfaatan Ampas Bubuk Kopi Robusta Sebagai Campuran Bahan Baku Pembuatan Bokasi
Full text linkMost of the coffee grounds waste is still left unattended so that it can pollute the environment. For this reason, it is necessary to have a way to use coffee grounds, such as making organic fertilizer or bokashi, in order to reduce environmental pollution and at the same time reduce the use of chemical fertilizers by farmers. The decomposition of coffee grounds tends to produce acid and lowers the pH of bokashi, so it is necessary to add alkaline ingredients. This research aimed to study the effect of the proportion of coffee grounds and fish bone meal as a mixture of raw materials in making bokashi on the quality of the bokasi produced. This research used a Completely Randomized Design (CRD) with 2 factors. Factor I proportion of coffee grounds (A: 0%, 10%, 20%, 30%). Factor II proportion of fish bone meal (T: 0%, 2,5%, 5%). Each treatment was repeated 2 times to obtain 24 experimental units. The analysis of bokashi included: total microorganisms (TCC), pH, C elements, N elements, C/N ratio, temperature, water content, and plant growth tests. The results showed that coffee grounds could be added to the raw material mixture for making bokashi up to a proportion of 30%, indicated by a good pH (neutral range) and C/N ratio (10-20) values of bokashi produced. However, plant height generally decreased. The addition of up to 5% fish bone meal in raw material mixture which contained coffee grounds could help to maintain or increase the pH of bokashi during the fermentation process, and improved plant growth
Kajian Lama Penyimpanan Asam Pedas Ikan Lele Menggunakan Standing Pouch Aluminium Foil
Full text linkCatfish (Clarias sp.) is a potential freshwater fish to be developed into traditional West Kalimantan food, namely Asam Pedas. The products short shelf life is only about 1-2 days, so the right packaging technology is needed to extend its shelf life. This research uses catfish as the main ingredient and aluminium foil standing pouch packaging. This study aimed to determine the physicochemical characteristics of Asam Pedas Ikan Lele in aluminium foil standing pouch packaging during storage. The length of storage used was 0, 5, 10, 15, 20, and 25 days. The parameters observed were pH value, thiobarbituric acid (TBA), total plate count (TPC), and sensory in color, aroma, and texture. The results showed that the length of storage significantly affected the pH value. The total number of microbes that meet the maximum limit of microbial contamination in food is stored for 15 days at 3,1 x 104 CFU/ml. Sensory results showed that the length of storage on days 5 and 10 was not significantly different, while the length on 15, 20, and 25 days was significantly different in color, aroma, and texture