Jurnal Teknologi & Industri Hasil Pertanian
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PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol]
No full textThe objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2); 30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6). The data were analyzed by using ANOVA and were further tested with LSD test at 5% level of significant. The results showed that the ratio of pumpkin paste and white glutinous rice flour significantly affected the chemical (moisture and sucrose contents) and sensory properties (texture, color, taste, flavor and overall acceptance) of dodol. The best formulation was found on dodol produced from 50% pumpkin paste and 50% white glutinous rice flour (L5) with the moisture content of 22,51%, sucrose content of 33,67%, total carotenoids content of 1,16 µg/g, fat content of 23,12%, with the texture score of 2,71 (rather elastic), color score of 3,97 (yellow-brown), taste score of 3,75 (feel pumpkin), flavor score of 3,50 (flavorful pumpkin) and the overall acceptance of 3,51 (like).Keywords: dodol, pumpkin, white glutinous ric
PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)]
No full textPKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PKO was done by adding 96% of technical ethanol containing NaOH 1% (w/w PKO) on PKO solution at a room temperature and a shorter time than the another PKO ethanolisis before. This study was aimed to find the best PKO ethanolisis reaction time in providing products of ethanolisis PKO with yield and high emulsion stability. The experiment was a nonfactorial and arranged in a complete randomized block design (CRBD) with four replications. The single factor studied was 7 levels of the reaction time in which were 1, 3, 5, 7, 9, 11 and 13 minutes. The data were analysed using ANOVA and further by Orthogonal polynomial on the significant level of 1% and 5%. The results showed that the reaction time ethanolisis had no effect on the yield and stability of the emulsion of fresh coconut milk. The yield of the resulting range between 17.32% - 18.07% and the stability of emulsion ranged between 88.88% - 92.50% during one day and 85.23% - 89.50% during two days. The sensory observation indicated that PKO ethanolisis product can preserve coconut milk for 3 days of storage time with color and scent of fresh coconut milk, and more stable compared to control.Keywords: emulsion stability, ethanolisis, PKO, time, yiel
PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIBAKTERI EKSTRAK DAGING DAN BIJI BUAH BINTARO (Cerbera manghas L.) (Effect of Solvent Types On Antibacterial Activity of Bintaro (Cerbera mangas L.) Meat and Seeds Extract)
No full textBintaro fruit is a tropical plant that is widely grown in Indonesia, but it has not been utilized optimally. Seed of bintaro fruit contains saponin steroids and fatty acids such as palmitat, stearat, oleat, miristat, linolenat, and linoleat fatty acid. Kernel of bintaro fruit contains saponin and polifenol that are toxic for the pests and insects. Kernel and seed of bintaro fruit may contain antibacterial activity. Fatty acid content of bintrao fruit was influenced by level of its maturity, more mature contains more fatty acid. The purpose of this research is to determine the most suitable solvent to produce the best extract which has activity of anti bacteria and find out the level of anti bacteria activity which is produced from seed and kernel extracts from the bintaro fruit by using difusi agar method. This research was arranged in a Complete Randomized Block Design, two factorial with four replications. The first factor was different part of the fruit: seed and kernel. The second factor was different type of solvent: ethyl acetate, hexane and aquades. The data were analyzed using Bartlett test for homogeneity and Tuckey test for additivity. The data then were analyzed using Anova to see the differences between treatments and tested further using LSD of 5% level to determine the best treatment. The result of this research indicated that the kernel of bintaro fruit extracted with ethyl acetate produced the extract which has the highest resistant zone activity of anti bacteria (about 10,95 mm), categorized as an average activity of antibacterial, while bintaro seed extraxted with hexane has less active of antibateria (about 8,43 mm). The most sensitive bacterium againts seed extracts and kernel of bintaro was Staphylococcus aureus.Keywords : antibacteria, bintaro fruit, extraction, and organic solvent
PROFIL DEPOT AIR MINUM ISI ULANG DAN PENERAPAN ANALISIS TOC PADA PEMERIKSAAN KUALITAS AIR MINUM BERDASARKAN SUMBER AIR YANG DIGUNAKAN DI BANDAR LAMPUNG [Profile of drinking water refill depot and application of TOC Analyisis as drinking water quality assessment based on water resources used in Bandar Lampung]
No full textThis study aimed to get a profile of the drinking water refill depots in Bandar Lampung and determined the relationship between total organic carbon (TOC) with the parameters required to analyze drinking water. This study was consisted of two stages. The first stage was a survey, and the second stage was analysis of water samples in the laboratory. The survey form was direct observation in the field and filled a questionnaire which addressed to some places that produce drinking water refill in Bandar Lampung. Laboratory testing was consisted of a sample of the quality testing of physical, chemical, and microbiological properties. Physical quality testing included testing of odor, turbidity, taste, temperature, total dissolved solid (TDS), and color. Chemical quality testing included test of pH, total organic carbon (TOC), inorganic carbon (IC), and total carbon (TC). For the microbiological quality testing included test contamination of total plate count and coliform contamination. Data were analyzed with SPSS program. The results showed that 86% depot of drinking water refill still using standard refining technology that used multiple micro filter and silica sand media filtration and activated carbon, while 14% drinking water refill depot had used reverse osmosis technology. All samples of water from various sources of drinking water refill depots in the city of Bandar Lampung had met the requirements of drinking water quality. The high value of the parameter TOC will be followed by high value of the parameter of pH and color as well, because the parameters of color and pH were positively correlated with TOC parameter.Keywords : drinking water, total organic carbon, water quality
PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers]
No full textOyster mushroom flour (Pleurotus oestreatus) is an alternative form of half end product from oyster mushroom, due its durability in storage and can be applied in varous processed food such as cracker. This flour can be used for food crakers which contains high protein and fiber content since it contains. 17,50% of protein and 14,12% of fiber. This condition is suitable for producing crackers. The research was conducted to find out the best comparison of tapioca and oyster mushroom flour to produce the best characteristics of oyster mushroom flour crackers. The characteristics include expansion volume, sensory, and protein content. This research was designed in a Completely Randomized Block Design with 4 replication. The treatments had 6 levels comparison of tapioca and oyster mushroom flour: L1 (0%: 100%), L2 (5%: 95%), L3 (10%: 90%), L4 (15%: 85% ), L5 (20%: 80%); L6 (25%: 75%). respectively data were analiyzed with Anova to find out the treatment effects, then the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best comparison. The best comparison was L5 (20% oyster mushroom flour and 80% tapioca) which resulted crackers, with expansion volume of 272.063%, and protein content 7.636% respectively. The crackers also had a crunchy texture and rather-typical of oyster mushroom flour aroma.Keywords: crakers, oyster mushroom flour, sensory
PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Properties of Soymik Candy]
No full textThe objective of this research was to study the effect formulation between sucrose and glucose syrup on chemical and sensory properties of soymilk candy. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of sucrose and glucose syrup consisted of six levels, i.e. 100:0 (F1); 90:10 (F2); 80:20 (F3); 70:30 (F4); 60:40 (F5) and 50 : 50 (F6). The data were analyzed by using ANOVA and were tested with LSD test at 5% level of significant. The results showed that the ratio of sucrose and glucose syrup significantly affected the chemical properties (moisture content, ash content and reducing sugar content) and sensory (color, odor, taste, texture, and overall acceptance) of soymilk candy. The best formulation was found on soymilk candy produced from 60% sucrose and 40% glucose syrup (F5) with the color score of 2,49 (yellow-brown), odor score of 2,34 (rather specific soymilk), taste score of 3,12 (rather sweet), texture score of 3,24 (rather soft), and the overall acceptance score at 3,05 (like). The best soymilk candy has moisture content of 8,21%, ash content of 1,38% and reducing sugar content of 8,18%.Keywords : sucrose, glucose syrup, soymilk candy
ANALISIS PERILAKU MAHASISWA DALAM PROSES KEPUTUSAN PEMBELIAN PRODUK PANGAN HALAL: Studi Kasus Mahasiswa Universitas Lampung [The Student’s Behavior Analysis in The Buying Process for Halal Food Products: Case Study of The University Lampung]
No full textThis research was aimed to analyze student’s behavior and dominant factors in the buying decision for halal food product. The research was conducted by survey method using quisioner to 100 responden. The data were analyzed using descriptive analysis and factor analysis using a Kaiser Meyer Olkin (KMO) method and principal component analysis. The research showed stages in decisions process to purchase of halal food product were need assesment (hunger 30% and life style 30%), information retrieval (directly see 41% and meeting religion 19,9%), alternative evaluation (looking the expiration date 34% and not consume food comes from pork 29%), the purchase decision (always see halal label 85% and not so buy without halal label 51%) and post purchase of food product halal (uncertain eat at canteen college 54% and need to be given a halal certificate any campus canteen 93%). The result of factor analysis showed that there were four factors which affecting the decision. These factors were product’s attributes (product label, making process ingredient and production date); internal factor (income, motivation and lifestyle); religion/culture (halal label and certificate) and the external factor (seller, place and price)Keyword : behavior, halal food, purchasing and studen
TEKNIK PEMANENAN MIKROALGA NANNOCHLOROPSIS sp. YANG DIKULTIVASI DALAM MEDIA LIMBAH CAIR KARET REMAH DENGAN FLOKULAN ALUMINIUM SULFAT [Harvesting Techniques Microalgae Nannochloropsis sp. Cultivated in Liquid Waste Rubber Crumb Media by AluminiumSulphate Floccullant]
No full textThis study was aimed to determine the best dosage for harvesting algaeusing Aluminium Sulfat. This research done by harvesting microalgae Nannochloropsis sp. which cultivated in the medium crumb rubber industrial wastewater (75% v/v) in an open reactor with a working volume of 5L for 8 days with flocculation methode using aluminium sulphate Al2(SO4)3 [H1] in dose of 50 , 100, 150, 200, 250, 300 mg/L, and 200 mg/L NaOH as a comparison (control). The results showed that microalgae Nannochloropsis sp. [H2] in the culivated medium crumb rubber industrial wastewater which was harvested using dose 150 mg/L of the flocculant agent aluminium sulphate Al2(SO4)3 [H3] by cell density 4055 x 104 sel/mL has the highest flocculation efficiency totalling 94,55%, dry biomass 0,7060 g/L, and oil content 23,24%.Keywords : Aluminium sulphate, Nannochloropsis sp, waste wate
STUDI PENENTUAN JENIS OUTLET LIMBAH CAIR KARET REMAH UNTUK PERTUMBUHAN MIKROALGA DENGAN SISTEM OPEN PONDS [Study of determination the type of crumb rubber waste water outlet for the growth of microalgae with open ponds system]
No full textWaste water of crumb rubber industry is originated from coagulation, milling and leaching stage contains organic material that is derived from serum and rubber particles which haven’t been coagulated yet. The materials are potential to pollute the water therefore the crumb rubber industry must be treated through the wastewater plant. However, the characteristics of waste water are predicted suitable for the cultivation of Nannochloropsis sp. media a biofuel feedstock, especially biodiesel that can be used as an energy source. The purpose of this study was to determine the kind of the outlet of the crumb rubber waste water suitable for growth microalgae with open ponds system. This study was conducted in two phases: the first is the characterization of wastewater. Waste water used is waste water crumb rubber derived from Facultative ponds II (F2), an Aerobic I pond (Ae1), and an Aerobic II pond (Ae2) with a working volume of each 5 L as a three-stage treatment of growth Nannochloropsis sp. media. The second phase is the cultivation of Nannochloropsis sp. as much as 25% v / v of work. The observations those have been done are: microalgae density (OD), analysis of N-NH3, N-total, P-PO4, pH, temperature, content of Chemical Oxygen Demand (COD), Dissolved Oxygen (DO) and dried Yield acquisition. The optimum result of Nannochloropsis sp. growth is on waste water Facultative II pond media with density of cell is about 3.3 x 107 cells / mL. Moreover, it can degrade the organic matter content of waste water crumb rubber in the form of N-NH3 reaches 98%, P-PO4 89%, N-total 92%, and the dry yield of micro algae 0.87g /L.Keywords: waste water, Nannochloropsis sp., microalgae cultivation
EFISIENSI ENERGI PRODUKSI BIOGAS AIR LIMBAH PABRIK KELAPA SAWIT PADA SUHU TERMOFILIK
No full textPalm oil mill effluent treatment using anaerobic pond system was not effective because it needs large area and causes greenhouse gas emission. Thermophilic anaerobic digestion system can make hydraulic retention time of palm oil mill effluent becomes shorter. The purposes of this research were to determine the optimum temperature, net energy balance of the utilization from palm oil mill effluent at thermophilic temperature, and study the possibility of its application on palm oil mill. Palm oil mill effluent and sludge characterization were determined by analyzing pH and COD (Chemical Oxygen Demand), then 40 L palm oil mill effluent and 10 L sludge were fermented in the bioreactor stirred at temperature 45oC and 55oC. The data were presented in tables and graphs then analyzed descriptively. The Results showed that for 50 L palm oil mill effluent at 45oC needed 113,906 J/57 days and produced net energy value 22,078 MJ/57 days, while at 55oC needed 113,934 J/43 days and produced net energy value 23,622 MJ/43 days. Based on the calculation palm oil mill with capacity of 60 tonnes FFB/hour, will produce electrical energy equivalent to 1,654 MW and produce extra energy value 13.699,32 MJ/hour in the processing of FFB into CPO. Keywords : Energy efficiency, thermophilic anaerobic digestion syste