Jurnal Agroindustri
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UTILIZATION OF KERNEL OIL LOSSES (PALM KERNEL OIL) AS ROW MATERIAL FOR MAKING SOLID BATH SOAP
Full text linkProcessing of palm kernels at the kernel station of the palm oil mill still has a loss of kernel oil in the bulk silo kernel. This oil can be used as a raw material for solid soap. This study aims to determine the characteristics of solid soap resulting from core oil losses in terms of physical, chemical and organoleptic parameters and to obtain the right concentration of NaOH and fragrance oil volume to produce solid soap according to SNI 06-3532-2016. This study used a completely randomized design (CRD) with 2 factors, namely the concentration of NaOH and the amount of fragrance oil. The variables observed were water content test, foam stability, free alkaline content, pH level, and organoleptic test. Solid soap characteristics are : moisture content 10.22% - 39.17%, foam stability 45.93% - 69.4%, free alkaline content 0.16% - 0.42%, pH 9 , 86 - 13,31. Panelist acceptance rates for texture 3 - 4.05, color 3.3 - 4.05, aroma 3.1 - 3, 85 and oerall 3.35 - 4, 05.Soaps made with 20% NaOH and 2 ml fragrance oil has met SNI 06-3532-2016Processing of palm kernels at the kernel station of the palm oil mill still has a loss of kernel oil in the bulk silo kernel. This oil can be used as a raw material for solid soap. This study aims to determine the characteristics of solid soap resulting from core oil losses in terms of physical, chemical and organoleptic parameters and to obtain the right concentration of NaOH and fragrance oil volume to produce solid soap according to SNI 06-3532-2016. This study used a completely randomized design (CRD) with 2 factors, namely the concentration of NaOH and the amount of fragrance oil. The variables observed were water content test, foam stability, free alkaline content, pH level, and organoleptic test. Solid soap characteristics are : moisture content 10.22% - 39.17%, foam stability 45.93% - 69.4%, free alkaline content 0.16% - 0.42%, pH 9 , 86 - 13,31. Panelist acceptance rates for texture 3 - 4.05, color 3.3 - 4.05, aroma 3.1 - 3, 85 and oerall 3.35 - 4, 05.Soaps made with 20% NaOH and 2 ml fragrance oil has met SNI 06-3532-201
TEKNOLOGI PEMBUATAN TEPUNG PORANG TERMODIFIKASI DENGAN VARIASI METODE PENGGILINGAN DAN LAMA FERMENTASI
Full text linkIndonesia has many natural resources that have not been properly addressed or utilized, one of them is the Porang tuber. Porang tuber has the characteristic of araceae which has a high calcium crystal oxalate, that is 0.19%. These substances can cause itching and burning sensation in the mouth, even harm our kidneys. Thus, technology is needed to reduce the calcium oxalate content of Porang flour by modifying the processing method. The aims of this study are to obtain the most optimal technology for making modified porang flour with a decrease in optimal calcium oxalate levels and to know the physicochemical characteristics of the modified porang flour.. The research was carried out in three stages, namely the production process of Porang flour modified with the variations of wet and dry milling methods, and the fermentation time that were 0, 6, 12, 18 and 24 hours. Characteristics of modified Porang flour include chemical and physical, and the final stage is data analysis. The result showed that the modified Porang flour processing technology with the highest decrease in calcium oxalate content was the wet milling method with the fermentation time of 18 hours and the value of 62.28%. The chemical characteristics of the modified proximate content of Porang flour showed that the levels of protein, fat, water, ash and carbohydrates were 9.34%, 0.49%, 12.50%, 3.59% and 74.09% respectively. The physical characteristics of porang flour are brownish white, a distinctive aroma of flour, powder form and a slightly salty taste.Indonesia memiliki banyak sumber daya alam yang belum mendapatkan perhatian atau termanfaatkan dengan baik, salah satunya adalah umbi porang. Umbi porang memiliki ciri araceae yaitu adanya kristal kalsium oksalat yang tinggi yaitu sebesar 0,19%. Substansi ini dapat menyebabkan gatal dan rasa panas di mulut bahkan dapat membahayakan ginjal. Sehingga dibutuhkan teknologi untuk menurunkan kandungan kalsium oksalat dari tepung porang dengan cara memodifikasi cara pengolahannya. Tujuan dari penelitian ini adalah untuk mendapatkan teknologi pembuatan dan mengetahui karakteristik fisikokimia tepung porang termodifikasi. Penelitian dilaksanakan melalui tiga tahap yaitu pembuatan tepung porang termodifikasi dengan variasi perlakukan metode penggilingan basah dan kering, serta perlakuan lama fermentasi 0, 6, 12, 18 dan 24 jam. Karakteristik tepung porang termodifikasi meliputi kimia dan fisik dan tahap akhir yaitu analisis data. Hasil penelitian menyebutkan bahwa teknologi pembuatan tepung porang termodifikasi dengan penurunan kadar kalsium oksalat tertinggi adalah perlakuan metode penggilingan basah dengan lama fermentasi 18 jam dengan nilai 62,28%. Karakteristik kimia berupa kandungan proksimat tepung porang termodifikasi hasil analisa menunjukkan kadar protein, lemak, air, abu dan karbohidrat secara berurutan adalah 9,34%, 0,49%, 12,50%, 3,59% dan 74,09%. Karakteristik fisik tepung porang berupa putih kecokelatan, aroma khas tepung, bentuk berupa sebuk dan rasa cenderung agak asin
PEMBUATAN ASAP CAIR GRADE A BERBAHAN DASAR KULIT BUAH NIPAH (Nypa fruticans) BERBASIS TEKNOLOGI CYCLONE REDESTILLATION
Full text linkBanyaknya limbah kulit buah Nipah (Nypa fruticans) merupakan potensi yang besar untuk dimanfaatkan sebagai bahan baku asap cair. Salah satu teknologi dalam memproduksi asap cair adalah cyclone redestillation Penelitian ini bertujuan untuk menguji alat cyclone redestillator dalam proses pembuatan asap cair grade A berbahan baku kulit buah nipah. Penelitian ini menggunakan metode deskriptif dan merupakan uji pendahuluan dalam proses pembuatan asap cair menggunakan alat cyclone redestillator. Kulit buah nipah dijemur selama 2 hari dibawah sinar matahari sebelum diproses. Kulit buah nipah dibakar dalam tabung pembakaran selama 8 jam pada suhu ± 400oC, proses destilasi 1 dan 2 pada suhu 130 oC selama 8 jam. Karakteristik asap cair meliputi rendemen yaitu 14,7%; pH 2,7; dan kadar fenol 855,8 ppm. Pembuatan asap cair menggunakan alat cyclone redestillator menunjukkan bahwa alat ini dapat beroperasi dengan baik untuk produksi asap cair yang dapat berfungsi sebagai alternatif pengawet makanan
EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR
Full text link Composite flour is flour made from two foodstuffs, namely Tengger potatoes and moringa leaves. Composite flour can be used as a substitute substitute for wheat flour substitutes for the manufacture of crackers products. Crackers are a type of biscuits that go through the fermentation process. Fermentation aims to maturate the dough, forming a good taste and texture. This study aims to find out ptorein levels, moisture content, free fatty acid content, flowering power, broken power and browning index crackers substitution of composite flour with fermentation duration of 0 hours, 1 hour, and 2 hours. This study is an experimental study using a Complete RandomIzed Design with 3 treatments and two replays. The data was statistically tested using ANOVA and Duncan's Multiple Range Test (DMRT). The results of the analysis showed the long fermentation treatment of dough crackers differed markedly from its chemical properties and physical properties. Crackers with a fermentation time of 2 hours contain the highest protein content of 16.44%, the greatest moisture content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties including the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm² and the brownish index of 88.469%
ANTHOCYANIN EXTRACTION OF RED DRAGON FRUIT PEELS (Hylocereus polyrhizus) USING MACERATION METHOD
Full text linkAnthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content. The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively. It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts
CONTRIBUTION OF MOTION STUDY TO STANDARD TIME AT BALL TEA STATION (CASE STUDY PT. MITRA KERINCI, SOUTH SOLOK)
Full text linkPT Mitra Kerinci is a company established in West Sumatra Province which is engaged in tea plantations and tea processing in its factories. PT Mitra Kerinci produces an average of 7,000 kg or 7 tons of green tea shoots per day. The production process for processing tea shoots, the factory sometimes does not reach the production target in accordance with the production target of the company. The goal of research to determine the amount of the contribution of the motion study to the standard time and determine the amount of the contribution of the standard time to the increase in productivity in the final drying process at Ball Tea station, the production of tea shoots at PT. Kerinci Partners. This research an experimental research type and uses the same subject research design (treatment by subject design), namely the treatment is imposed on the same subject. The results of time calculations after the motion study on the process flow map reached 15,676.02 seconds. Then proceed with the calculation of the cycle time which reaches 825.41 seconds with the actual standard deviation obtained at 3.58 and the standard deviation of the subgroup distribution is 1.79. After knowing the results of the average cycle time, the actual standard deviation and the standard deviation of the subgroup distribution, the data uniformity test was continued, starting with calculating the BKA and BKB. The BKA calculation results obtained 830.78 and the BKB reached 820.04. So that in the data uniformity test the results reached 0.908. In the series of movements of the left and right hands after the repair, a cycle time of 825.41 seconds / unit of Ball Tea was obtained from the previous time, reaching 906.66 units / Ball Tea and getting a time difference of 81.25 seconds. In the calculation of the standard time, the normal time calculation is carried out first, after it is known that the result of the adjustment calculation reaches 1.12 so that the normal time is obtained with a total of 924.45 seconds. Continue to calculate the standard time and the results reach 1423.65 seconds with an allowance of 54%. This contributed to an increase in productivity by 5.7%
PHYSICAL CHARACTERISTICS AND SENSORIC ACCEPTANCE OF JAM SHEET WITH ADDITION OF KALAMANSI ORANGE
Full text linkKalamansi orange jam is processed from calamansi orange fruit with the addition of papaya as a color balancer and pectin source to improve the texture of sheet jam. The aim of the research was to analyze the physical, chemical, and organoleptic properties of kalamansi orange sheet jam. Completely Randomized Design (CRD) with 1 (one) factor, namely the addition of kalamansi orange juice (10%, 20%, 30%, 40% and 50% and repeated 4 (four) times. The variables observed were physical changes, syneresis, total dissolved solids test, and shelf life. The data obtained was analyzed by the ANOVA test. The results showed that leaf jam with Calamansi orange juice had no significant effect on the overall sensory test.The best treatment in the study of kalamansi orange sheet jam was found in the addition of Kalamansi orange juice formulation F1 (10%) with a syneresis value of 0.003%; the level of damage to the kalamansi orange jam occurred on day 6 at F1 (10%), F2 (20%), F3 (30%) and F5 (50%) characterized by pale color, dry texture, hard and white grains appeared on the surface. and taste bland; total dissolved solids (TPT) of 34.6%ºbrix; and organoleptic with the panelist's preference level for kalamansi orange sheet jam of 5.64 (like slightly). Kalamansi orange has the potential to be developed into sheet jam preparations with good physical and organoleptic properties
KARAKTERISTIK FISIK KUALITAS BIJI KOPI DAN KUALITAS KOPI BUBUK SINTARO 2 DAN SINTARO 3 DENGAN BERBAGAI TINGKAT SANGRAI
Full text linkJuremian and Kirmanan are other names for the Sintaro 2 and Sintaro 3 coffee clones, the national superior robusta coffee clones that have been cultivated in Sidorejo Village. This study aims to determine the quality and physical properties of coffee beans, chemical properties and ground coffee quality of Juremian and Kirmanan clones. The quality and physical properties of coffee beans are evaluated according to the Indonesian National Standard (SNI) 01-02907-2008 procedure. The chemical properties and quality of ground coffee powder were evaluated based on SNI 01-3542-204 procedure as well as the cupping test method (Specialty Coffee Association of America). The results showed that Juremian coffee beans had fewer defects and bean sizes, more peaberry beans, and better bean quality than Kirmanan coffee beans. Based on coffee extract content, "medium dark roast" and "dark roast" Ground coffee Juremian and Kirmanan are categorized as quality 1. "Medium dark roasted" Juremian coffee got a total score of 8.00, with the "excelent" category on the cupping test. The aromas found in Juremian coffee include chocholety, black tea, fruity, and nutty. The quality of the coffee beans, the high percentage of peaberry, and the roasting rate are thought to have contributed to the brewing quality of Juremian and Kirmanan coffees.Juremian and Kirmanan coffee clones have been known as superior robusta coffee clones introduced by local coffee farmer namely Juremi and Kirman. Coffee farmers in Sidorejo village believed that the Sintaro 2 and Sintaro 3 coffe clones that had been rilised by miynistry of Agriculture as superior coffee clones from Bengkulu province. This study aimed to obtain quality and physical characteristic of coffee bean, chemical characteristic and quality of ground coffee from Juremian and Kirmanan clones. Indonesian National standard (SNI) 01-02907-2008 procedures were used to evaluate the quality and physical characteristics of coffe bean. The chemical and quality characteristics of ground cofee powder were evaluated based on SNI 01-3542-204 procedures for ground coffe powder followed by cupping test for each cofee brew samples of Juremian coffe and Kirmanan coffe powders. Three different roasting level were used to prepare various coffee ground samples. The result found out that Juremian coffee bean had smaler bean, contained more peaberry bean, had amount of defect, and had better quality bean than that of Kirmanan coffee bean. The ground coffee samples of Juremian and Kirmanan tend to decrease their cafein content and their acidity with increasing rosting level. Juremian coffe tend to have have higher caffein content and to lower acidity than that of Kirmanan coffee in any roasting level. Based on the quality of brewed coffee, the best cupping obtained from Juremian clone coffee with medium dark roast with a total score 8,00 with excelent category. The aroma found in juremian coffee were chochelety, black tea and orange/fruity, nutty, and smoky. Although has smaller bean, some other factors, such as lower defect value, higher peaberry content, lower acidity and higher cafein content, and apropriate roasting level may contribute to higher quality brew of Juremian coffee over Kirmanan coffee Keywords: Sintaro coffee clones, coffee bean quality, peaberry, ground coffee evaluation ABSTRAKKlon kopi Juremian dan Kirmanan selama ini dikenal sebagai klon kopi robusta di Desa Sidorejo diyakini masyarakat petania kopi sebagai klon kopi Sintaro 2 dan Sintaro 3 yang ditetapkan oleh Kementerian Pertanian sebagai klon kopi unggulan dari Provinsi Bengkulu. Penelitian ini bertujuan untuk mengetahui mutu dan sifat fisik biji kopi, sifat kimiawi dan mutu kopi bubuk klon Juremian dan Kirmanan. Standar Nasional Indonesia (SNI) 01-02907-2008 Prosedur digunakan untuk menilai mutu dan sifat fisik biji kopi. Sifat kimia dan kualitas bubuk kopi bubuk dievaluasi berdasarkan prosedur SNI 01-3542-204 untuk bubuk kopi bubuk dilanjutkan dengan uji cupping untuk masing-masing sampel kopi bubuk kopi Juremian dan bubuk kopi Kirmanan. Tiga tingkat penyangraian yang berbeda digunakan untuk menyiapkan berbagai sampel bubuk kopi. Hasil penelitian menunjukkan bahwa biji kopi Juremian memiliki biji yang lebih kecil, mengandung biji peaberry yang lebih banyak, memiliki lebih sedikit jumlah biji cacat, dan kualitas biji yang lebih baik dibandingkan biji kopi Kirmanan. Sampel kopi bubuk Juremian dan Kirmanan cenderung mengalami penurunan kadar kafein dan keasamannya seiring dengan peningkatan penyangraian. Kopi Juremian cenderung memiliki kandungan kafein yang lebih tinggi dan tingkat keasaman yang lebih rendah dibandingkan dengan kopi Kirmanan pada berbagai tingkat penyangraian. Berdasarkan kualitas kopi seduh, nilai terbaik diperoleh dari kopi klon Juremian dengan tingkat medium dark dengan skor total 8,00 dengan kategori “excelent”. Aroma yang ditemukan pada kopi Juremian (medium dark) diantaranya chochelety, black tea dan orange / fruity, nutty, dan smoky. Meskipun memiliki biji yang lebih kecil, beberapa faktor lain seperti nilai cacat yang lebih rendah, kandungan peaberry yang lebih tinggi, keasaman yang lebih rendah dan kandungan kafein yang lebih tinggi, serta tingkat penyangraian yang tepat dapat berkontribusi pada kualitas seduh kopi Juremian yang lebih baik dari pada kopi Kirmanan. Kata kunci: Klon kopi Sintaro, kualitas biji kopi, peaberry, evaluasi kopi bubuk
THE EFFECT OF ORANGE SWEET POTATO FLOUR SUBSTITUTION ON THE QUALITY OF ONION CRACKERS
Full text linkSweet potato is a food plant group that is most widely cultivated as an agricultural commodity with carbohydrate sources. The carbohydrate and starch content of orange sweet potato allows the material to be processed into flour and substitutes tapioca flour in the manufacture of garlic cracker products. The purpose of this study was to analyze the physical properties of orange sweet potato flour as a substitute for making onion crackers, determine the best formulation by adding orange sweet potato flour to the onion cracker product, and analyzing the effect of adding orange sweet potato flour to the preference level of panelists for onion cracker products. The research design used in the study consisted of 4 types of formulations with the addition of 0%, 10%, 20% and 30% tapioca flour. Tests carried out on onion crackers substituted for orange sweet potato flour were water content test, ash content test, and organoleptic test. The results showed that the orange sweet potato flour had the characteristics of an orange color, a distinctive aroma of orange sweet potato, and a smooth texture. The best formulation is the addition of orange sweet potato flour as much as 10% (F1) with a moisture content value of 5%, an ash content of 2.3%, and Preferred by panelist (total score 15.56). The addition of orange sweet potato flour to garlic cracker products affected the panelists' preference for color and aroma, but did not affect the taste and texture of onion crackers
EVALUATION OF CHEMICAL PROPERTIES AND SENSORY OF JELLY CANDY OYSTER MUSHROOMS IN VARIOUS GELATIN CONCENTRATIONS
Full text linkThe research objective was to obtain the concentration of gelatin as a gelling agent against the sensory and chemical properties of the best white oyster mushroom jelly candy. The treatments, namely gelatin concentrations of 5%, 10%, 15%, 20%, 25%, and 30% were performed 4 times. The study used a completely randomized block design (RAKL) and further test of the least significant difference. The best gelatin concentration was obtained at 20% with a jelly candy product that had a somewhat distinctive flavor of white oyster mushrooms with a score of 2.98, chewy texture, score of 3.89, preferred color score of 3.71, overall acceptance preferred score of 3.8. Based on SNI, jelly candy meets the standards, namely water content of 18.27% (bb), ash content of 0.25% (bb), reducing sugar 0.28% (bb), and sucrose content of 51.33% (bb)