Jurnal Teknologi & Industri Hasil Pertanian
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OPTIMASI PROTEIN DAN TOTAL PADATAN TERLARUT DALAM EKSTRAK CACING TANAH (Lumbricus rubellus)[Optimization of Protein and Total Soluble Solids in Earthworm (Lumbricus rubellus) Extract]
No full textThis study aimed to obtain N-Amino and Total Soluble Solids (TSS) in the extract earthworms. The material used is earthworm type Lumbricus rubellus with age about 40 days. The design used in this study was Response Surface Methods (RSM) with the Central Composite Design, consisting of two factors: the incubation time (2, 4, and 6 days) and the percentage of basic material (10, 15, and 20 %). This research was conducted by incubating earthworm juice with 4% NaCl solution in accordance with treatment of incubation time and percentage of basic material. The results showed that the optimal results obtained were soluble protein 7.51% and TPT 48.90% using 2 days incubation time and 15% earthworms
ANALISIS KEBUTUHAN KONSUMEN DALAM PENGEMBANGAN JENANG DENGAN METODE FUZZY QUALITY FUNCTION DEPLOYMENT (FQFD) [Analysis of Consumer Needs for Jenang Development with Fuzzy Quality Function Deployment (FQFD) Method]
No full textUD. Bu Sulasmi is one of the business units that produce jenang in Blitar regency. The problem of the company was the marketing activity that has not been maximally indicated by the low sales of jenang which was 60% of the expected target. The low sales of jenang was due to competition with other jenang entrepreneurs. The purpose of this study was to determine the priority needs of consumers and improvements that need to be done by the company in increasing sales of jenang. The method used in this research was Fuzzy Quality Function Deployment (FQFD). The result of research indicated that attribute which become priority of consumer requirement were list of expiration date with a value of 0.0796, packaging design with a value of 0.0714, and accuracy of net weight of jenang with information contained in packaging with a value of 0.0665. Improvements that can be done by the company was to design a more attractive packaging design by including quality information on the packaging
EFEK KOPIGMENTASI DARI KATEKOL DAN TANIN TERHADAP STABILITAS ANTOSIANIN BEKATUL BERAS KETAN HITAM (Oryza sativa glutinosa) SELAMA PENYIMPANAN [Copigmentation Effect of Catechol and Tannin on Stability of Glutinous Black Rice Bran (Oryza sativa glutinosa) Anthocyanins During Storage]
No full textCopigmentation has been suggested as an effective method to improve color and stability of anthocyanins and storage time. Catechol and tannin can be used as a copigment to improve stabilize color of anthocyanins. This study aims to examine the effect of molar ratio of copigment to anthocyanin and storage time which stabilize anthocyanin.This study was arranged in factorial Randomized Complete Block Design (RCBD) with three replications. First factor were molar ratio 0:1, 50:1, 100:1; and second factor were time of storage 0, 10, 20, 30, 40 days at room temperature (28oC ± 2 oC). Color and stability of anthocyanins were evaluated by thrugh determination of bathochromic and hyperchromic, anthocyanins concentration, retention, and kinetic parameters. Variables were analyzed by Tuckey test, Bartlet test, and Polynomial Orthogonal test.The results showed that anthocyanin content of glutinous black rice bran extract was 426 mg/100g. Copigmentation with catechol resulted in bluish color (hypsochromic), while tannin resulted in reddish color (bathochromic). The best molar ratio of catechol copigment was 50: 1 showed by decreasing of anthocyanin concentration of 0.35mM/day or 39.29mg/100g/day, color retention 12.78%/hour, and half-life time 8.66 hours. The best molar ratio of tannins copigment was 100: 1 showed by decreasing of anthocyanin concentration of 0.07mM/day or 7.86mg/100g/day, color retention was 2.39%/day, and half-life time of 19.80 hours
PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]
No full textChocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry). The research was purposedto obtain a formulation of glutinousriceflour andcocoapowderto getthe best physical, chemical and sensory characteristics of chocolate dodol. The research was designed in a Completely Randomized Block Design in 4 replication. The treatments had 6 levels of comparison of cocoa powder and glutinous rice flour, that were L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%), respectively. Data were analyzed with analysis of variant to find the treatment effects, and the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best treatment. The research showed that the best chocolate dodol was made of 25%-30% cocoa powder and 70%-75% glutinous rice flour. The best chocolate dodol had a plastic texture, tasteand flavor of chocolate, dark brown in color, water content of 3,49%-3,86%, fat content of 2,61%-3,00%, protein content of 0,27%, ash content of 0,69% and carbohydrate content of 92,16%
PERUMUSAN STRATEGI PEMERINTAH DAERAH DALAM PENGEMBANGAN UMBI-UMBIAN LOKAL DI YOGYAKARTA [Design of Regional Government Strategy in Development the Local Tube Crops in Yogyakarta]
No full textLocal tuber crops are increasingly forced to exist, both because of the absence of market needs and the decrease of cultivation. In line with the carbohydrate diversification program, it is necessary to reformulate the current government policies related to tubers. The purpose of this study was to identify strengths, weaknesses, opportunities, and threats in the development of tubers, and formulate development strategies in the Special Region of Yogyakarta. This study used a qualitative descriptive approach, with SWOT techniques and disaggregation strategies. Based on this study, the government must improve coordination between agencies or institutions related to tubers, develop subsidy schemes to improve farmers' competitiveness through a more equitable system, and empower farmer groups, as well as develop cooperation in distribution networks and tubers information
INSTABILITAS RENDEMEN CPO PADA INDUSTRI MINYAK SAWIT [CPO Yield Instability on Palm Oil Industry]
No full textThe problem faced by the palm oil industry today is the instability of the Crude Palm Oil (CPO) yield. The condition of Fresh Fruit Bunches (FFB) starting from the time of harvesting to transporting to the factory, including during stockpiling at the palm oil mill, is an influential factor affecting the yield of CPO. This study aimed to find the factors causing instability of CPO yield in the palm oil industry. I-MR control maps and fishbone diagrams were used to analyze the factors that cause low CPO yields. From the data analysis for three years, the evidence of CPO yield was not statistically controlled. The causative factor of CPO yield instability included the quality of raw materials, production equipment, character of workers, and environmental conditions, with the dominating factor was the low quality of raw materials
PERUBAHAN SIFAT FISIKOKIMIA PISANG AMBON CURUP (Musa sapientum cv. ‘Ambon Curup’) SELAMA PENYIMPANAN MENGGUNAKAN Ca(OH)2 - SILIKA GEL SEBAGAI BAHAN PENUNDA KEMATANGAN [Physicochemical Changes of Ambon Curup Banana (Musa sapientum c.v. Ambon Curup) During Storage Using Ca(OH)2-Silica Gel as Material for Delaying Rippening]
No full textAmbon Curup Banana is a local banana fruit grown in Rejang Lebong Regency, Bengkulu Province which has a short shelf life due to no material addition for delaying rippening. This study was conducted to evaluate the physicochemical changes of ‘Ambon Curup’ banana during storage with absorber of Ca(OH)2 and silica gel treatments. The research was conducted in a completely randomized design of one factor namely the composition of absorber Ca(OH)2 -silica gel: 0-0, 0-4, 0-8, 1-0, 1-4, 1-8, 3-0, 3-4 and 3-8 (% w/w) based on banana weight. The results showed that Ca(OH)2 3% with silica gel 4% and 8% were able to retain harder texture, inhibit the weight loss, green degradation, total soluble solid increase, and achieve better shelf life of 24 days at room temperature compared to other treatments
PENGARUH BERBAGAI MERK DRIED YEAST (Saccharomyces sp.) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK
No full textThe purpose of this research were to find out the effect of different of dried yeast and initial pH of fermentation on the characteristic of salacca wine, and to determine the appropriate of kind of dried yeast and initial pH of fermentation to produce salacca wine with the best characteristic. This research used Randomized Block Design with factorial pattern. The first factor was the kind of dried yeast brand that consisted of 3 kinds namely Lalvin, Levure and Alcotec. The second factor consisted of 5 levels of initial pH, namely 3.5; 4; 4.5; 5; and 5.5. Each treatment was done 2 times, in order to obtain 30 trial units. The data obtained was analyzed using ANOVA followed by Duncans test. Interactions between treatments had very significant effect on the ethanol content, reduction sugar content, and pH, but had significant effect on acid total content. The best treatment was to use the Alcotec brand dried yeast with a treatment of initial pH as 4, with the following characteristics: ethanol content 12.40%, negative content of methanol, reduction sugar content 5.87%, acid total content 0.20%, pH 3.5 after the fermentation, the color was enough pure yellow, the flavor was strong enough, the taste was strong enough, and rather liked over all acceptance
KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH
No full textThis research was aimed to find the most preferred fruitto be mixed with carrot juice, to determine the formulation ofcarrot and the chosen fruit that give the best mixed juice, andto elucidate the physical and chemical characteristics of thechosen juice stored at 10°C for 6 days. The fruits to be chosenwere pineapple, orange, red guava, mango, passion fruit. Theformulations carrot and the chosen fruit used were 50%: 50%,60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%.The results showed that the most preferred fruit to be mixedwith carrot was soursop. Selected formula that gave the bestsensory properties was 80% carrot : 20% soursop. This mixedjuice had scores for aroma, taste, color, and overall acceptanceof 3 (like slightly), 3.600 (like), and 3.240 (like slightly) .During 6- days of cold storage there was a slight decrease invitamin C, total soluble solid, and cloud stability, but there wasa slight increase in pH.Keywords: carrot, cloud stability, mixed juice, soursou
PENGARUH PERLAKUAN AWAL BASA DAN ASAM TERHADAP KADAR GULA REDUKSI TANDAN KOSONGKELAPA SAWIT [The effect of alkali and acid pretreatment on reduced sugar of empty palm fruit bunches]
No full textThe objective of this research was to obtain the best treatment on empty palm fruit bunch (EPFB) to produce reduced sugar. Two treatments were applied on the EPFB. The first treatment was EPFB submersion into 0 M and 0.50 M NaOH solution at a temperature of121oC for 15minutes and the second treatment was sulfuricacid concentration. After drying and grinding, 1.5 g EPFB was put into 100 mL Erlemeyer flash, added with 30 mL 1.0 M NaOH solution, and then heated at a temperature of 121oC for 15 minutes. The solution was filtered and the residue was hydrolyzed with H2SO4 solution. The residue as well as 1.5 g EPFB without treating with NaOH was hydrolyzed with 15 mL H2SO4 at concentrations of 0, 0.05, 0.10, 0.20, and 0.30 M at a temperature of 121oC for 15 minutes. After filtering the solution, the EPFB were analyzed to determine their reduced sugar contents. Reduced sugar contents of the EPFB ranged from 0.07 to 8.36 mg/100 mL. The best treatment in this research was submersion EPFB samples in 1.0 M NaOH solution and then hydrolysis with 0.05 M H2SO4 at a temperature of 121oC for 15 minutes. The treatment resulted in 8.36 mg reduced sugar /100mL. Keywords: Empty Palm Fruit Bunches, reduced sugar, lignocelluloses, sulfuric acid, NaO