Jurnal Teknologi & Industri Hasil Pertanian
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Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva
No full textVelva is a frozen food made from fruit puree, sugar, and stabilizers. Jicama contains a high fiber content, but the flavor is less preferred. Adding Sweet Orange juice can produce Velva high in fiber, vitamins, and flavors liked by the panelist. This study aimed to obtain the best ratio of velva from Jicama puree and Sweet Orange juice. The research used a complete randomized design (CRD) with five treatments and four repetitions to obtain 20 experimental units. The treatment in this study was the ratio of Jicama puree and Sweet Orange juice, namely BJ1 (70:30); BJ2 (60:40); BJ3 (50:50); BJ4 (40:60); and BJ5 (30:70). The data obtained were statistically analyzed using analysis of variance and continue with Duncan's multiple range test at the level of 5%. The results showed that the ratio of Jicama puree and Sweet Orange juice had a significant effect on crude fiber content, total dissolved solids, overrun, melting rate, vitamin C, and descriptive and hedonic sensory assessments such as color, aroma, taste, texture, and overall acceptance. The best ratio of velva was BJ4 with the ratio of Jicama puree and Sweet Orange juice (40:60). BJ4 treatment had crude fiber of 2.39%±0.25; total dissolved solids of 34.26%,±0.98; overrun of 8.88%±0.99; melting rate of 10.01 ml/min±0.60, and vitamin C of 34.32 mg±1.76. The BJ4 treatment had a yellow color, orange aroma, flavor, and soft texture.
The color characteristics of annato from achiote seeds (Bixa orellana L.) extracted with the assistance of microwaves: Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut
No full textAnnatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) using aquadest as a solvent. The pH of the aquadest was adjusted using citric acid and Ca(OH)2 to produce pH 4, 7, and 9. The control used only maceration with distilled water without pH adjustment. Annatto extraction began with maceration using a magnetic stirrer at a temperature of 80oC for 5 minutes. Further, the MAE method used 100 W of power for 2, 4, and 6 minutes. Bixin and norbixin were analyzed to determine the pigment. Color was measured using a colorimeter to assess L (brightness), a (redness), and b (yellowness), and the maximum wavelength was determined. The results showed that extraction using the maceration or a combination of maceration and MAE produced 1.5% pigment. Higher brightness was made by the combined method using pH 4 aquadest for 2 minutes. A higher intensity of red color was created by the combined method with pH 9 aquadest for 4 minutes, while there was no difference in the intensity of yellow color between maceration and the combined method. Aquadest as a solvent is effective for annatto extraction by maceration and a combination of maceration and MAE. The annatto extract has a maximum wavelength of 300 nm
Preparation of shallot capsules with variations in the ratio and type of encapsulating materials [Produksi kapsul bawang merah dengan variasi rasio dan jenis bahan enkapsulan]
No full textShallots (Allium ascalonicum) are a perishable spice crop prone to rapid degradation. One method to extend their shelf life is through encapsulation. Shallot capsules possess the potential to mitigate post-harvest losses and improve the utility of shallots. The encapsulating material and its proportion significantly influence the quality of the capsules. This study employed coacervation techniques using alginate combined with oxidized starch as encapsulating materials. The objective of this research was to evaluate the effect of encapsulant-to-shallot ratios and the influence of different combinations of encapsulants on the quality of shallot capsules. The research was conducted using a Completely Randomized Design (CRD) with a factorial arrangement consisting of two factors and carried out in 3 repetitions. The first factor was the ratio of alginate and photo-oxidized starch, and the second factor was the ratio of encapsulating materials to shallot powder. The research involved the preparation of oxidized starch, shallot powder, and shallot capsules, followed by characterization of the capsules. The evaluated parameters included yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, SEM analysis, FTIR analysis, solubility, and a triangle test. Data were analyzed using ANOVA at a significance level of ≤ 5% and the triangle test was analyzed using a one-tailed binomial table (p = 0.001). The results showed that the treatments had a significant effect on yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, and solubility. Additionally, the triangle test revealed a statistically significant difference between the two treatments at the 0.1% significance level.
Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill): Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill)
No full textMeatballs are a popular processed meat product made from minced meat combined with various additional ingredients, commonly including flour. Tapioca flour is often used, although it has relatively low nutritional content. Edamame flour, by contrast, offers enhanced nutritional value. The study aimed to determine the optimal percentage of edamame flour addition to improve the physicochemical properties of beef meatballs. The experimental method involved processing back leg beef meatballs with varying levels of edamame flour. A Completely Randomized Design (CRD) was used, consisting of four treatments and five replications: T0 (control), T1 (3% edamame flour), T2 (6% edamame flour), and T3 (9% edamame flour). The results revealed highly significant differences (P<0.01) in protein content and water-holding capacity (WHC), significant differences (P<0.05) in water content and texture, and no significant differences (P>0.05) in pH and fat content. The addition of 9% edamame flour (T3) yielded the best outcomes: pH (6.58), WHC (54.72%), texture (4.54 N), protein (16.32%), water content (67.42%), and fat content (8.14%). These results indicate improvements in the nutritional and physicochemical quality of beef meatballs. Therefore, edamame flour can be recommended as a functional ingredient to enhance meatball quality. The 9% level appears optimal for increasing protein and moisture retention, contributing to better texture and overall product quality. Future research should investigate sensory properties and consumer acceptance to support the potential for commercial application.
Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy: Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular
No full textLiquid waste management in the palm oil industry plays an essential role in minimizing environmental impacts and promoting the application of the circular economy concept. This research analyzed effective strategies for liquid waste management through a case study at two palm oil mills in Riau Province. Both mills implemented palm oil mill effluent (POME) treatment technology by converting it into renewable energy in the form of biogas, which was utilized either in biogas power plants (PLTBg) or directly as boiler fuel (co-firing). The results indicated that this technology was effective in reducing environmental impacts, particularly through lowering greenhouse gas emissions, while also improving energy use efficiency in both mills. The applied waste management strategy was based on the principles of reduce, reuse, recycle, and recovery, consistent with the circular economy framework. The environmental, financial, and social benefits derived from this approach are expected to encourage and serve as a reference for the broader adoption of this technology in other palm oil mills, thereby contributing to the realization of a circular economy in the palm oil industry.
Keywords: Biogas power plant, circular economy, palm oil mill, POME, wastewater managemen
Formulasi campuran olein minyak sawit untuk memproduksi shortening bebas lemak trans [Formulation of palm oil olein mixture to produce trans-fat-free shortening]
No full textShortening is a solid fat with the functional properties needed to produce a better texture and appearance for bakery or confectionery products, as well as frying and cooking media. Shortening is made by mixing two or more vegetable oils and then modifying them through a chemical or enzymatic interesterification process. In this research, the raw material for shortening was prepared from a mixture of 2 types of palm oil olein: refined olein (ROL) and mid olein (MOL). This research aimed to determine the optimal ROL and MOL mixture ratio in the chemical interesterification process, which produces shortening with the best quality and specifications. Five levels of ROL/MOL comparison consisting of (100/0), (95/5), (90/10), (85/15), and (80/20) were chemically inter-esterified using a sodium methoxide catalyst under a vacuum of 0.8 bar at a temperature of 110 oC and speed of 500 rpm. The results showed that the increase of MOL in the ROL/MOL formulation tends to increase the shortening melting point. However, increasing MOL did not change the iodine value, and all the ROL/MOL ratios produced shortening with specifications that met the SNI 3718:2018 requirement, and the best ROL/MOL ratio was 80/20
Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics]
No full textThe main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages. Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi]
No full textIncreasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed down through generations with inconsistent processes, which affect quality uniformity. This study aimed to redesign the optimal formulation of ginger sugar herbal drinks based on parameters that affect the process. The method used is the Taguchi method with 4 (four) factors and 3 (three) levels with an L9 (34) orthogonal array matrix. Then, quality parameters were tested to determine the best ginger sugar herbal drink product. The combination of level factors in the optimal formula of ginger sugar herbal drink is the composition of ginger juice 300 mL, brown sugar 700 grams, granulated sugar 500 grams, and cooking time 45 minutes. The results of testing the quality characteristics of the confirmation experiment were following SNI requirements, namely water-insoluble part content 0.84%; water content 4.99%; ash content 1.65%; reducing sugar content 2.48%; sucrose sugar content 81.15%; dissolving time 29.93 seconds; antioxidant activity 67.13 ppm; color sensory properties 5.43; aroma sensory properties 5.32; taste sensory properties 5.16; aftertaste sensory properties 5.53; and overall sensory properties 5.21.Keywords: coconut sugar, ginger, herbal drink, quality, Taguchi metho
Physicochemical and sensory analysis of instant corn porridge made from nixtamalized waxy corn [Analisis sifat fisikokimia dan sensoris bubur jagung instan berbahan dasar jagung pulut nikstamal]
No full textWaxy corn is a commodity that can be developed into various food products; one is instant porridge, which only requires a short cooking preparation process because it has undergone previous processing. This research aimed to determine the physicochemical and sensory properties of instant porridge made from nixtamalized waxy corn. This research used a completely randomized factorial design (CRFD). The first factor was soaking time (30, 60, and 90 minutes), and the second was pregelatinization time (5, 10, and 15 minutes). The results showed that soaking and pregelatinization time significantly affected rehydration capacity, rehydration time, and viscosity. In contrast, the effect on syneresis and sensory properties was only affected by one of the factors. Instant nixtamalized corn porridge with a soaking time of 90 minutes and a pregelatinization time of 15 minutes was the best instant nixtamalized corn porridge with highest rehydration capacity (5.78 ml/g), calcium content (66.80 mg/L), and viscosity (3850 cP), smallest syneresis value (29.94%), and shortest rehydration time (2.19 minutes), with a neutral taste preference, while the panelists somewhat preferred color, texture, and aroma.
Improving efficiency in green tea production time using lean manufacturing approach with value stream mapping: A case study at PT Candi Loka [Perbaikan efisiensi waktu produksi teh hijau menggunakan pendekatan produksi ramping dengan value stream mapping: Studi kasus di PT Candi Loka]
No full textGreen tea production activities at PT Candi Loka indicated a time-consuming, which caused process efficiency to be less than optimal. Process efficiency improvements must be made to increase company competitiveness and consumer satisfaction. This research aimed to analyze the efficiency of green tea production time at PT Candi Loka by identifying the processing time required in each production activity, including the time consumption and formulating recommendations for improvement using a lean manufacturing approach using the VSM (Value Stream Mapping) method. There were 30 activities in 6 processes consisting of receiving raw materials, withering, rolling, drying, and packaging. Identification of value streams using the PAM (Process Activity Mapping) tool produced 9 Value added (VA) activities, 19 Necessary but Non-Value Added (NNVA) activities, and 2 Non-Value Added (NVA) activities in the form of delays in the withering and drying processes. In the current state map analysis, the production lead time value was 315.286 seconds. Recommended improvements to eliminate delays in the withering process were to set up the rotary panner machine earlier and increase the number of supervisors, while to eliminate delays in the drying process were to implement a piece rate system. Increasing efficiency was also carried out by improving NNVA activities by adding weighbridge facilities and using a conveyor system. The future state map proposed by implementing recommended improvements resulted in an increase in production time efficiency to 222.356 seconds and an increase in the process cycle efficiency value from 58.95% to 84.85%