Jurnal Teknologi & Industri Hasil Pertanian
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PROFIL CEMARAN Pb, FORMALDEHID DAN MIKROBA PADA IKAN ASIN KEPALA BATU, IKAN ASAP DAN TERASI DI KECAMATAN DENTE TELADAS KABUPATEN TULANG BAWANG [Contamination Profileof Pb, Formaldehyde and Microbes in Products Kepala Batu Salted Fish, Smoked Fish and Shrimp Paste in District DenteTeladas TulangBawang]
No full textThis study was aimed to determine the contamination level of Pb, formaldehyde and microbes in fish product (kepala batu salted fish, smoked fish and shrimp paste) of District Dente Teladas Tulang Bawang’s producer. Results showed that Pb contamination in shrimp paste was high (1.47 - 2.18 mg/kg) and exceeded standard maximum limit of SNI 7387:2009. The SNI exceeded maximum limit of microbial contamination was found in kepala batu salted fish from the 3rd producer in the amount of 6.43 log colony/ml. However, there was no formaldehyde found in all of the samples.Keywords : contamination, fish product, formaldehyde, microbe, Pb
THE EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF SOYBEAN-CORN TEMPEH FERMENTED WITH VARIOUS RAPRIMA YEAST CONCENTRATION AND VARIOUS FORMULATION
No full textThe purposes of research were to obtain the changes of chemical and sensory properties due to differences in yeast concentration and defferent of formulatation, the best of yeast concentration and formulation soybean-corn that produced the soybean-corn tempeh with the best chemical and sensory properties. The factorial experiment was arranged in a Complete Randomized Block Design (CRBD) with two factors and 3 replications. The first factor was formulation of soybean:corn P1 (90%:10%); P2 (80%:20%); P3(70%:30%); and P4 (60%:40%) w/w and the second factor was the yeast concentration with three levels; 0,5%; 1% ; and 1,5% w/w. The data were analyzed using ANOVA and further tested using Orthogonal Polynomials at levels of 5%. The results showed that the higher concentration of yeast on the soybean-corn tempeh increased the level of pH, ash content, protein content, and crude fiber soybean-corn tempeh. The higher concentration of corn added in the formulation has caused the increased of the moisture and flavor but decrease in the fat soybean-corn tempeh. The best treatment was found in yeast concentration 1,5% and formulation of soybean-corn 60%:40%. The tempeh recieved sensory test score of 3,37 compactness (rather compact), 3,13 for color (rather yellowish white), 3,82 for aroma (typical tempeh soybean-corn), and for acceptance of the overall 3,32 (rather like), pH was 4,62-5,10, moisture of 70,54%, ash content of 1,36%, the fat content of 11,11%, protein of 12,72 and crude fiber of 8,46%. Key words: Raprima, soybean-corn tempeh, yeast
PENGARUH KONSENTRASI ENZIM SELULASE, α–AMILASE DAN GLUKOAMILASE TERHADAP KADAR GULA REDUKSI DARI ONGGOK (Effects Of Cellulase, α–Amylase, and Glucoamylase Enzyme Concentrations On Reduced Sugar From Solid Cassava Waste)
No full textSolid cassava waste, by product of tapioca industries, contains fiber and starch which can be used as raw materials of bioethanol production. Both fiber and starch of the cassava solid waste are able to be enzymatically hydrolyzed into reduced sugar. The fiber is hydrolyzed with cellulase and the starch is hydrolyzed with α–amylase and glucoamylase. Objectives of this research were to find out cellulase, α–amylase, and glucoamylase concentrations yielding the highest concentration of reduced sugar. To achieve the objectives, the fiber of the cassava solid waste was hydrolyzed with 5, 10, 15, 20, and 25 FPU cellulase enzyme at 40oC, pH 4,8, and 200 rpm for 20 minutes. The cassava solid waste, which has been hydrolyzed with the best concentration of cellulase enzyme, was then hydrolyzed with 0,58; 1,15; and 1,37 µl α-amylase and 1,1 µl enzyme glucoamylase/g the cassava waste dry weight. The result showed that the best cellulase concentration was 25 FPU and yileded 32,19 mg reduced sugar / 100 mL. A combination of 1,15 µL α-amylase dan 1,10 µL glucoamylase/g the cassava waste dry weight was the best concentration of the enzymes and yielded 62,21 mg reduced sugar/100mL. Key words : cellulase, α-amylase, glucoamylase, cassava solid waste
PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice]
No full textIn some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant ric
IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung]
No full textSalmonella sp. is a bacteri that causes of contamination on broilers and salmonellosis in humans. The acording of SNI 7388 (2009), chicken meat safety for comsumption is must be negative Salmonella sp content. The porpuse of this research was to identify Salmonella sp. contamination on boilers at traditional market and modern market in Bandar Lampung. This research used samples of chicken meat from 3 traditional markets (Gintung Market, Rajabasa Market and Tamin Market) and 2 modern markets (Robinson Super Market and Chandra Super Market). All of samples were isolated on to selective media Xylose Lysine Desoxycholate (XLD) agar with 3 replication. The result showed that contamination of SalmonellIa sp. was identified on boilers at traditional market and modern market with the contamination level on Gintung Market was 4,80x108 CFU/g – 2,48 x109 CFU/g, Rajabasa Market was 3,68x108 CFU/g, - 1,24x109 CFU/g, Tamin Market was 3,30x108 CFU/g – 3,68x109 CFU/g, Robinson Super Market was 3,27x104 CFU/g – 1,50x105 CFU/g and Chandra Super Market was 3,30x104 CFU/g – 1,13x105 CFU/g. The conclusion was this research was the contamination level at traditional markets was higher then the modern markets.Keywords: broilers, contamination, modern market, Salmonella sp., traditional market
TINJAUAN NERACA MASSA PADA PROSES PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT DENGAN PENAMBAHAN AIR LIMBAH PABRIK KELAPA SAWIT [A Review of Mass Balances in Composting Process of Empty Fruit Bunches by Addition of Palm Oil Mill Effluent]
No full textThe waste generated from oil palm mills in the form of empty fruit bunches (EFB) and palm oil mill effluent (POME) can be used utilized to be processed into compost, which is beneficial for treating waste from palm oil mills as well as generate organic fertilizer that can be applied to land. The research was conducted to determine the mass balance in the form of input and output during the compost production process and carried out in a pilot scale in order to give an idea if composting is done on a large scale. This research aimed to analyze the mass balance of composting process of EFB and POME and calculate C/N ratio of EFB and compost, respectively. The research was conducted in a descriptive experimental method and data were presented in tables and graphs. The composting is carried out in two replications and without treatment. The composting was carried out for 54 days, during the research, temperature, pH and water content were monitored. The results showed that the maximum temperature during the composting process were 49.9 to 50.90 °C, the pH value were 6.85 to 7.94, the water content during were 76.81 to 77.88%. Overall, the input as EFB and POME were 34.91 to 37.33% and POME 62.67 to 65.09%, respectively. The Output in form of leachate and compost were about 27.02 to 27.58%, and 24.04 to 26.09%, respectively, and evaporated materials were about 46.33 to 48.94%. For composing, 1.0 ton EFB required POME about 1.57 to 1.74 m3, produced compost about 688.62 to 698.85 kg, leachate about 0.724 to 0.758 m3 (density = 1.02 kg/dm3), and evaporated material about 1241.26 to 1401.95 Kg. The C/N ratio on EFB was 28.86 and C/N ratio of the compost was 8.91.Keywords: empty fruit bunches, mass balance, palm oil mill effluen
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)]
No full textThis aim of the research was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment was found in instant rice with the addition of Centella asiatica [H2] leaf extract at 15%. This instant rce has the characteristics of starch hydrolysis rate of 15.50%, the antioxidant activity was 67,876%, total of phenolic content was 0,271 ppm GAE, the percentage of panelists with gave ‘like criteria’ to rice aroma, taste color and texture were 12,22%, 24,44%, 13,33% and 22,22%.Keywords : antioxidant activity, pegagan, phenolic content, starch hydrolysis. [H1]italic [H2]h
FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste
No full textRed beans and VCO are produced abundantly in Indonesia, but are not fully utilized. In this research, red beans and VCO were processed into red beans paste product as food diversification efforts. The objective of this research was to obtain the best formulationof VCO and lechitin addition to produce the best emultion stability and sensory characteristic the red beans paste. The experiment was arranged in a Complete Randomized Block Design (CRBD) with one factor and four repetitions. The treatments had 6 levels comparison of VCO and lechitin (K), that were K1 (30%:0,25%), K2 (45%:0,25%), K3 (60%:0,25%), K4 (30%:0,5%), K4 (45%:0,5%), K6 (60%:0,5%). The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, then analyzed using ANOVA to test the effect of the treatments further analyzed with Least Significant Difference (LCD) test at 5% and 1% level. The results showed that K4 are the best formulation to produce red beans paste with the score of texture was 3,45 (somewhat like), the score of color was 3,68 (like), the score offlavor was 3,65 (like),the score of taste was 3,78 (like), the score ofspreadability was 3,38 (like), the emulsion stability was 0,247%. The proximate analyzed of K4 resulted that the moisture, fat, carbohydrate, protein, ashes, and crude fiber contents were 30,01%, 11,57%, 50,45%,6,48%, 1,49 %, and 8,97%.Keywords: emultion stability, red bean pastes, VCO
EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil]
No full textWhite bread is the kind of food which contains high carbohydrates content, but it does not have omega-3 fatty acids. The composition of omega-3 fatty acids can be increased by fortification with fish oil, as a source of omega-3 fatty acids. However, the fish oil is very susceptible to oxidation, which causes changes in aroma and flavor, as well as affect the shelf life of the bread. Therefore, addition of antioxidants into white bread fortified with fish oil is needed to maintain the sensory properties and extend the shelf life of the bread. This study aimed to get the right combination of adding antioxidants to maintain the sensory properties and extend the shelf life of the white bread fortified with fish oil. The research was arranged in Randomized Block Design Complete (RBDC) with two factors, that were combination of ascorbic acid and BHA (0% and 0,02% w/w; 0,005% w/w and 0,015% w/w; 0,01% w/w and 0,001% w/w; 0,0015% w/w and 0,005 w/w; and 0,02% w/w and 0, respectivelly), and storage time (0, 3, and 6 days). All the data from the experiment were analyzed by Bartlett Test for equality of variance and Tukey Test for data additivity. The data were analyzed by Analyzed of Variant to get the error variance estimators and differences between treatments. The data were analyzed further by LSD Test to determine the best treatment. The result showed that addition of the 0,010% w/w of ascorbic acid and 0,010% w/w of BHA into fortified bread produced the bread that had the best organoleptic properties and the lowest peroxide value. Additionally, such treatment produced the bread that could be stored for 3 days without changing its organoleptic properties significantly.Key words: fish oil, fortification, omega-3, white bread
FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]
No full textThe purpose of this research was to find the best formulation of fermented corn flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet breads. The formulation consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was arranged in a Complete Randomized Block Design (CRBD). Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance. The results showed that the addition of fermented corm increased sweet bread’s levels of ash, fat, flavor and aroma values. While the moisture and protein contents, dough’s volume, color, texture as well as overall acceptance values decreased. The best formula was obtained from L2 (5% fermented corn : 95% wheat flour) whith the characteristics of 24.41% muoisture, 1,55% ash, 10.66% fat, 17.397% protein contents, and 65.5% development of dough volume. The sweet breads score of texture was 3.09 (soft), taste and aroma score was 3.02 (rather typical corn), color score was 2.05 (yellowish brown), and the overall acceptance score was 3.43 (like).Keywords : fermented corn, flour, sweet bread, whea