Jurnal Teknologi dan Industri Pertanian Indonesia
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Pengembangan Produk Inovasi Pengharum Mobil Berbasis Nilam Berdasarkan Respon Pelanggan dan Analisis SWOT
Full text linkThis study aims to observe customer's responses toward car fragrance products, examine the volatility and properness of the essential oil-based product. Essential oil is a group of vegetable oil in form of liquid that easily evaporated at room temperature. Hence it gives unique scents. This research is carried out with a descriptive method using a qualitative approach. The data analysis technique of this research is using SWOT analysis (Strength, Weakness, Opportunity, and Threat) and calculation of Cost of Goods Sold to compare the two samples of car freshener. The result of this research showed that product A which is based on patchouli essential oil, citronella, coffee, andgadenzaessential was more preferable by the customer with the range of selling price in IDR 19.000 IDR 22.000 than product B. SWOT analysis explained that the product's strength is the multifunction of the product as aromatherapy and the opportunity of the product to compete in a wider market; while the weakness of the product is the high labour of production process. The total calculation of the Cost of Goods Sold for product A is IDR15.440 and product B is IDR15.960
Efektivitas Suhu dan Waktu Pengeringan Terhadap Aktivitas Antioksidan dan Sensori Teh Herbal Daun Kirinyuh (Chromolaen odorata L.)
Full text linkKirinyuh leaves (Chromolaen odorata L) contain several main compounds such as tannins, phenols, flavonoids, saponins and steroids. This plant is a wild plant and is easily found in the south west area of the Aceh region, however the kirinyuh leaf has not been used optimally as a functional food ingredient. Therefore, this study will utilize kirinyuh leaves as a dry product, one of which is processing into herbal teas. The drying process of kirinyuh leaves affects the content of chemical compounds contained in a plant, especially compounds that are efficacious as antioxidants. This study aims to obtain the effective temperature and time for drying herbal tea from kirinyuh leaves so as to produce the highest antioxidant activity and sensory quality. The research method used in this study is an experimental method using Completely Randomized Design (CRD) with 2 factors as treatment. Factor I is drying temperature (T) with 3 treatments (40 oC, 50 oC, 60 oC). while factor II is drying time (t) with 3 treatments (1 hour, 2 hours, 3 hours). The treatment was repeated 3 times to obtain 27 observational data. The data obtained were analyzed by means of variance, if there was a significant treatment effect (p 0.05), then continued with Duncan's test or BNT on the average treatment. The results showed that the drying temperature of 60oC has a very strong antioxidant value, the IC50 value is less than 50 ppm (48.08-49.21). The results of the water content test were obtained in the range of 4.90% - 6.33%. The results of the pH test are 5.3 5.5. The results of the sensory analysis showed that the panelists' overall preference (color, taste, aroma) ranged from 2.5 3 (liked enough)
Apilikasi Matematika Linear Dalam Penyusunan Formulasi Optimum Pencampuran Kopi Arabika Gayo (Coffeea Arabica. L)
No full textCoffee is an Indonesian commodity that has a high selling price. Gayo Highland is known for arabica coffee plantation site in Aceh, where commonly three local cultivars are cultivated. These are Timtimor Gayo 1, Borboror Gayo 2and Ateng Super. All three cultivars complied as specialty coffee with cuptest score 84,50 (Timtim), 85.25 (Borbor) and 85.50 (Ateng Super)and each cultivar has distinctive aroma and flavour. Blending is one common practice before coffee brewing in order to optimize the cupping quality of coffee. This study aims to optimize the total cup test of blended coffee from three local cultivars of arabica coffee over 85 by using simple linear mathematics models. The hypotheses was a predicted cuptest score is equivalent with the laboratory cuptest score. Based on previous research, seven formulations were set up by using three local cultivars. Then two linear models were created based on specific constraints such as attribute score and cultivar ratio. The seven formulations are calculated in two assigned linear models as two replications. First model produced predicted score in between 84,15-85,38 and mean 84,88 whilst second model has a score range 84,07-85,13 with mean 84,80. From all seven formulation, in these two linear models R3 and R7 has predicted cuptest score over 85. By using t-test, there is not significant difference available within the laboratory score and predicted score. It can be said the hypotheses is accepted and these two linear models could be used separately and or intentionally to predict cuptest score of blended coffee before blending is performed
Karakteristik dan Uji Sensori Edible Cup dari Rumput Laut Eucheuma Cottonii
Full text linkThe enormous use of plastic has a negative impact on environmental sustainability because the current plastic circulating is synthetic plastic that cannot be decomposed quickly in nature. To overcome this problem, the implementation of edible materials becomes necessary to reduce the use of less degradable plastic. Edible packaging on food ingredients is divided into several forms such as edible film, edible coating, encapsulation, and edible cups. Edible cup is one of the innovations in a cup-shaped wrap that can be safely and directly consumed. Edible cups can be produced from agricultural products that contain hydrocolloids such as seaweed. This study aims to produce edible cups from Euchuma cottonii seaweed and determine its characteristics. In this study, edible cups were made with the type of seaweed, namely Eucheuma cottonii with concentrations of 10%, 15%, and 20%. The resulting edible cup will then be subjected to a character, hedonic test and a description test. FTIR analysis show the character spectra of seaweed spectrum. The hardness of edible cup showed at concentration of 20% resulted the higher value (1.5 Kg/cm2), meanwhile the morphology of edible cup at 10% concentration showed the smooth surface. The hedonic test (color, aroma, and taste) on the edible cup showed that the concentration of 10% treatment exhibited the best edible cup with the most preferred hedonic score
Ekstraksi dan Purifikasi Protease Sulfhidril Batang Kamboja (Plumeria obtusa) Sebagai Rennet Keju Lunak
Full text linkThis study aims to determine the optimal pH and temperature values for the sulfhydryl protease enzyme from Cambodian stems Plumeria obtusa, obtain pure protease enzymes through the purification process and determine the yield of curd obtained from the use of sulfhydryl protease enzymes in the cheese-making process. The variables used are the independent variables pH (7, 7.5, 8, 8.5 and 9), and temperature (50, 55, 60, 65, 70 and 75) oC. The research began with the extraction of the crude extract of the sulfhydryl protease enzyme from the Plumeria obtusa frangipani stems, characterization of the optimal pH and temperature of the crude extract of the enzyme. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT). Analysis of the data used to compare the yield of cheese curd using T test data analysis. The best temperature for the activity of the sulfhydryl protease enzyme from Plumeria obtusa frangipani stems was 55oC and pH was 7.5. The results of the final purification of dialysis using ammonium sulfate gradually. The result showed that the sulfhydryl protease enzyme from the cambodia stem Plumeria obtusa had a specific activity of 1.7765 10-3 mol/ml, which was 1.0730 times purer than the initial extract. The use of the sulfhydryl protease enzyme from the stems of frangipani Plumeria obtusa as a coagulant in cheese making produced 19.880% curd, greater than the use of animal rennet
Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink
Full text linkThe purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA
Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo
Full text linkThe purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncans New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture
Optimasi Proses Ekstraksi Bunga Telang (Clitoria ternatea) Berbantu Gelombang Mikro Menggunakan Aplikasi Response Surface Methodology
Full text linkButterfly pea (Clitoria ternatea) had a variety of active compounds that was the potential an alternative source of natural antioxidants. Procedures for isolating active compounds could been through microwave-assisted extraction. The purpose of this research was to found out the combination of solvent volume treatment, extraction time, and microwave power that produces optimum yield and analysis of extract quality characteristics. Microwave-assisted extraction process used 10 g of butterfly pea powder with a solvent volume of 150 ml to 250 ml, extraction time of 3 minutes to 7 minutes, and power by 30% to 70%. This study used the experimental methods and optimization processes with The Respon Surface Methodology (RSM) type Box-Behnken Design (BBD). Optimum conditions of the extraction process were obtained with a solvent volume of 196 ml for 3 minutes, and microwave power of 30%. The yield optimal response result was obtained by 53.39%, residual ethanol was 30.17%, total flavonoid compounds was 60.77 mgQE/g, specific gravity 1.082, pH 4.33 and color analysis L* 14.93, a* 0.14, b* -0.56, chromatic 0.56, hue 284.63 (Blue Purple), and TCD was in very different categories. This study analyzed that microwave-assisted extraction with variable solvent volume, time, and power affects the yield and quality characteristics of the extracts
Pendugaan Umur Simpan Ikan Patin Salai Menggunakan Metode Akselerasi Dengan Kemasan HDPE dan Teknik Pengemasan Aluminium Foil
Full text linkThe goal of this research was to estimate the shelf life of salai catfish using the ASLT (Accelerated Shelf-Life Testing) method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the salai catfish for thirty days at different temperature levels, namely 30, 35, and 40C, the acceleration method was used to predict the shelf life. Changes in rancidity sensory and thiobarbituric acid (TBA) levels were observed. The obtained data were analyzed using linear regression to show the relationship between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of salai catfish in order to compare the quality degradation of salai catfish. The best result was obtained in the treatment of salai catfish with vacuum aluminum foil was 32,56 days at 30C based on the TBA test. The regression equation were y= -2875,7x + 5,2812, R2= 0,9855
Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Produksi Bontot: Pangan Lokal Banten
Full text linkGeographically, the province of Banten is surrounded by the ocean so that the area is rich in processed fish products such as milkfish satay, shredded milkfish, and bontot. Bontot is a Bantens local food made from payus fish which is considered to be lacking in development. This can be seen mainly in terms of the production process which is still very simple and does not apply good manufacturing practices (GMP). The purpose of this research is to help producer to understand and apply GMP so that the quality of bontot products can be better. The research method used is by conducting a survey using the intensive interview method. The results show that some producers have not implemented GMP in their production process, so that the preparation of the HACCP draft is considered important to assist producers in the production process. Of the several raw materials and production processes that constitute CCP are fish, the process of receiving raw materials, packaging, and storage. Preventive and corrective actions are needed to minimize these hazards. Thus, the mentoring process needs to be carried out in implementing the HACCP that has been prepared to ensure the quality and food safety of the bontot product