Jurnal Teknologi dan Industri Pertanian Indonesia
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Karakteristik Teh Herbal Daun Kalistemon (Melaleuca viminalis) Berdasarkan Variasi Suhu dan Waktu Pengeringan
Full text linkTea is one of the beverages that widely recognized by people in the world. The use of callistemon or commonly known as weeping bottlebrush leaves (Melaleuca viminalis) as herbal tea is a new innovation. Callistemon leaves have functional properties as antioxidants, antibacterial, antifungal and anti-platelet aggregation. The availability of callistemon leaves is quite abundant. The process of callistemon leaves herbal tea using the drying method can affect the quality characteristics. This study has purpose to determine the effect of drying temperature and drying time variation on the quality characteristics of callistemon leaves herbal tea in the form of yield, moisture content, ash content, total phenolic, and antioxidant activity. The research method used was a completely randomized design (CRD) with two factors, namely the drying temperature (50 and 60C) at three levels of drying time, namely 5, 6, and 7 hours. The results showed that the interaction between drying temperature and drying time had a significant effect (P0,01) on the quality characteristics of yield, water content, total phenolic and antioxidant activity of callistemon leaves herbal tea. Meanwhile, the ash content had no significant difference. The best result was obtained from drying treatment at 60 C for 7 hours with the characteristics of yield 46.26 1.00%, the water content quality of 6.96 0.62%, ash content of 7.00 0.43%, total phenolic 6.20 0.44 mg AGE/g berat kering matter and antioxidant activity 94.00 0.11%
Identifikasi Komponen Bioaktif dan Aktivitas Ekstrak Rumput Laut Merah (Eucheuma spinosum)
No full textEucheuma spinosum is a species of red seaweed that has the potential as an antimicrobial compound due to the presence of active saponins and flavonoids. This study was aimed to determine the bioactive and antimicrobial components of the crude extract of E.spinosum. This study was used an experimental method, by extracting E.spinosum by maceration using methanol as a solvent. Analysis parameters were consisted of the identification of bioactive and antimicrobial components against Eschericia coli and Bacillus subtilis. The results were showed that the crude extract of obtained biaoctive components, respectively, flavonoids, alkaloids, steroids, and saponins. The results of the analysis of the crude extract of E. spinosum against Eschericia coli and Bacillus subtilis showed that the extract was able to inhibit the growth of both types of bacteria. The inhibition of E.spinosum extract against B.subtilis bacteria is classified as moderate to strong because it had an inhibition zone of 9.00-14.00 mm, and E. coli was in the moderate category of inhibition zone 6.7-8.83 m
Analisis Nilai Tambah dan Kelayakan Non Finansial Minuman Teh Celup Kahwa Cassia Vera (Studi Kasus CV. Tiga Berlian)
No full textWest Sumatra is one of the coffee-producing areas. Product development is not only from the seeds but the leaves have also been used in the form of processed drinks known as kawa (leaf kawa) drinks. The high benefits of cassia vera which are supported by its potential and development prospects are good opportunities, coupled with the application of post-harvest technology, it can make the selling value of a product more value-added. The objectives of the research were: to analyze the added value of the Kahwa Casia vera tea bag industry, to analyze the non-financial feasibility of the Kahwa Casia vera tea bag industry, and to calculate the Break-Even Point (BEP) value of the Kahwa Casia vera tea bag industry. The research method used is a case study. The data collection process was carried out through observation, surveys, and interviews. The types of data needed in this research are qualitative data and quantitative data. The results showed that the Kahwa Casia vera tea beverage business provided an increase in added value for the Kahwa Casia vera tea beverage business per kg of 73.65% of the product value. Based on the analysis of non-financial aspects which include marketing plans, engineering, and technology plans, as well as organizational and management plans, the Kahwa Casia Vera Tea beverage business is considered feasible to run. Then the Kahwa Casia vera tea beverage business is above its break-even point (BEP) in rupiah of IDR 95,903,577, while the BEP in units is 2,559 units
Penggunaan Sari Buah Kelubi dan Gelatin Dalam Pembuatan Permen Jelly
Full text linkThe acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jelly candy. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this research was the concentration of gelatin (5%, 7.5%, 10% and 12.5%). Data obtained were statistically analyzed using analysis of variance and continued with Duncans new multiple range test (DNMRT) at a 5% level. The result of this research showed that the concentration of gelatin significantly affected moisture, ash, reduction sugar, acidity (pH), total acid and sensory characteristics of color, taste and elasticity. The best treatment in this research was KG4 treatment (12.5% of gelatin) where moisture content of 19.10%, ash content of 0.83%, reduced sugar content of 14.21%, pH value of 4.15, and total acid of 2.99%. The descriptive test showed that jelly candy had brownish yellow color, a little flavouring kelubi, sweet and sour taste, very chewy and overall assessment hedonically was favored by panelists
Pembuatan Sabun Cair Berbasis Minyak Kelapa Dengan Proses Saponifikasi Untuk Menghambat Pertumbuhan Bakteri Dengan Penambahan Minyak Zaitun (Pure Olive Oil) Untuk Pelembap Kulit
No full textThis research was conducted to produce and determine liquid soap products that function as skin moisturizers and can inhibit microbial growth. In the process of making this liquid soap, two formulas are used, namely formula 1 which is made from coconut oil and alkali of KOH with the addition of olive oil and formula 2 which is made from coconut oil and alkali of KOH without the addition of olive oil . The manufacture of liquid soap in this study was carried out experimentally using the hot process method. Organoleptic testing with parameters of foam, skin dryness, and skin moisture was carried out using analytical observational and questionnaire methods involving fifteen correspondents. Testing the inhibition of microbial growth using Staphylococcus aureus bacteria contamination. The results obtained from this research are liquid soap formula 1 and formula 2 have a lot of foam and a very strong microbial growth retardant power, liquid soap formula 1 can moisturize the skin, and liquid soap formula 2 dries the skin. The results of this research, God willing, will be a reference for the author to continue this research to the stage of perfection and it is hoped that the results of this research can also be useful for the ummah and the nation in realizing a healthy life
Pengendalian Mutu Crude Palm Oil (CPO) Dengan Metode Control Chart dan Failure Mode and Effect Analysis (FMEA) Pada Pabrik Kelapa Sawit PT.XYZ
Full text linkThe purpose of this research is to analyze the consistency of daily CPO quality at the palm factory PT. XYZ for the last 3 months, that is January, February and March 2021. Based on three quality parameters, that is free fatty acids (FFA), water content and dirt content. The data is evaluated by the I-MR chart method and then compared with the quality specifications of the company and the buyer. Meanwhile, critical points and critical conditions that most influence the quality of palm oil were identified using the FMEA method. The results showed that FFA and water content of CPO were still not statistically controlled, which was indicated by the presence of data points that were outside the control limits. The parameter of FFA CPO quality in January 2021 is the highest with an average of 3.91%. The highest water content quality parameter is in March 2021 with an average 0.398%. And the highest dirt quality parameter was in February 2021 with an average 0.039%. The cause of the variation in the quality CPO was identified from 5 critical conditions where the highest RPN value is the use of restant fresh fruit bunch in the palm oil processing process. The proposed improvement that can be given to palm factory PT.XYZ is to implement a fast processing system using the FIFO (First In First Out) system so that the raw materials that is fresh fruit bunch are not too long and pile up at the loading ramp
Pengaruh Penambahan Jahe Merah (Zingiber officinale var. rubrum) Terhadap Mutu Organoleptik dan Biokimia Ikan Bandeng (Chanos chanos) Presto Selama Penyimpanan Dingin
Full text linkRed ginger is a spice that can extend the shelf life of fish because it contains an antibacterial compound. This study was aimed to determine the effect of red ginger on the organoleptic and biochemical quality of presto milkfish during cold storage. The method used in this research was an experimental method, which was processing milkfish presto with the addition of red ginger with different concentrations (0% (J0), 60% (J1), 70% (J2), and 80% (J3)) during cold temperature storage using a non-factorial randomized block design with the length of storage (0, 3, 6, and 9 days) as replication group. The parameters observed were organoleptic analysis (appearance, odor, taste, and texture), microbiological analysis (total plate count and viability of Staphylococcus aureus) and chemical analysis (moisture content, water activity, and pH). Based on the result, the addition of 70% of the red ginger extract was the best treatment (J2) with the characteristics of hedonic quality are appearance 7,3 (neat, clean, and have a luminous golden yellow color), odor 7,5 (very fresh and fragrant odor of red ginger), taste 7,2 (tasty, savory, soft spines), texture 7,6 (flexible texture, dense, and compact). Meanwhile, the total plate count was 3,7 x 105 colonies/gram and there were noStaphylococcus aureusbacteria during 6 days storage. Moreover, it had 58,72% of moisture content, 0.70 of water activity and 6.15 of pH
Pengaruh Jenis Kentang dan Konsentrasi Asam Sitrat terhadap Mutu Tepung Kentang
Full text linkPotato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia
Pengaruh Suhu dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia, Organoleptik dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh)
Full text linkDurian is a horticultural product that is easily damaged so it needs to be processed into other products. One of them can be processed into jruek drien. Jruek drien is one of the efforts made to extend the shelf life by means of fermentation. The purpose of this study was to determine the effect of temperature and duration of storage time on the physicochemical, microbiological and organoleptic on jruek drien characteristic. This study used a factorial randomized block design with two factors, namely the storage temperature with two level (room temperature and refrigerator temperature) and storage time with three levels (3, 6, 9 days) with 3 replicatons. The average value of each parameter is pH 4,1, total acid 1,26%, total lactic acid bacteria 7,14 log CFU/g and organoleptic values of color, aroma, taste and texture are 3.24 (neutral), 2.71 (neutral), 2.63 (neutral), 3.08 (neutral) respectively. Temperature and storage time and their interaction greatly affect the pH and total acid in the juicer. Temperature significantly affected the total lactic acid bacteria and organolepti test of color and aroma. The best result in making jruek drien is refrigerator temperature storage with six days of storage
Pemanfaatan Lactobacillus plantarum 1 dalam Pembuatan Es Krim Sinbiotik dari Bengkuang dan Buah Naga Merah
Full text linkEs krim sinbiotik merupakan makanan fungsional berbentuk semi padat yang dapat dibuat dari bahan susu dengan penambahan bakteri probiotik serta bahan yang tergolong prebiotik. Salah satu bakteri probiotik adalah bakteri asam laktat. Bakteri asam laktat yang bersifat probiotik dapat ditambahkan dalam pembuatan es krim sinbiotik dan salah satunya adalahLactobacillus plantarum1. Selain probiotik, diperlukan kandungan prebiotik dalam pembuatan es krim sinbiotik. Bengkuang merupakan bahan pangan tinggi karbohidrat dan mengandung inulin yang dapat digolongkan sebagai prebiotik. Es krim yang dibuat dari bengkuang memiliki warna produk yang kurang menarik. Bahan pangan alami yang dapat memperbaiki kenampakan produk es krim sinbiotik dari bengkuang yaitu buah naga merah. Penelitian bertujuan untuk menentukan strainLactobacillus plantarum1 yang sesuai untuk memproduksi es krim sinbiotik dari bengkuang dan buah naga merah yang memenuhi standar mutu.Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat kali ulangan sehingga diperoleh 16 unit percobaan. Perlakuan dalam penelitian ini adalah penambahan strain berbeda dariLactobacillus plantarum1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu, yaitu BN0 (tanpa penambahanLactobacillus plantarum1), BN1 (penambahanLactobacillus plantarum1 RN1-23121), BN2 (penambahanLactobacillus plantarum1 RN2-53), dan BN3 (penambahanLactobacillus plantarum1 RN2-12112).Hasil penelitian menunjukkan bahwa penambahan strain berbedaLactobacillus plantarum1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu memberikan pengaruh nyata terhadapoverrun, waktu leleh, total BAL, derajat keasaman (pH), total padatan, kadar lemak, kadar protein, dan penilaian sensori secara deskriptif maupun hedonik meliputi warna, aroma, rasa, kelembutan, serta keseluruhan. Perlakuan terpilih pada penelitian ini adalah perlakuan BN1 (penambahanLactobacillus plantarum1 RN1-23121) denganoverrun29,61%, waktu leleh 11,32 menit, total BAL 9,02 log CFU/ml, pH 4,41, total padatan 27,58%, kadar lemak 3,48%, kadar protein 2,11% dengan karakteristik es krim sinbiotik yang berwarna merah muda keunguan, beraroma agak asam, berasa manis sedikit asam, dan kelembutan yang lembut serta secara keseluruhan disukai panelis