Jurnal Teknologi & Industri Hasil Pertanian
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PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics)
No full textThe objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition. The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times. The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of tapioca. Texture, moisture content, ash content, and protein content were analyzed. The results showed that the addition of tempe flour had significant effect on protein content. Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to 13.22% of protein content. Key words : pumpkin, tempe flour, tortill
PENGARUH KONSENTRASI GLISEROL DAN TAPIOKA TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS AMPAS RUMPUT LAUT Eucheuma cottonii [The effects of glycerol and tapioca concentration on the characteristics of Eucheuma cottonii seaweed dreg-based biodegradabl
No full textThis research was aimed to find the appropriate combination of glycerol and tapioca concentration in the production of Eucheuma cottonii seaweed dreg-based biodegradable films. A two factors experiment was arranged in a Complete Randomized Design with three replications. The first factor was three levels of glycerol concentration : 0.25%; 0.5% and 0.75%. The second factor was three levels of tapioca concentration: 5%; 6% and 7%. The data of visual observation, Fourier transform infra red analysis, biodegradability and water vapor permeability were analyzed descriptively. The tensile strength, elongation and solubility of biodegradable films were analyzed using by ANOVA. The homogenity was use barlett test and the aditivity was use Tukey test. The data were continue by HSD test at 5% level of significant. The concentration of glycerol and tapioca significant effects on tensile strength and percent elongation, but not on solubility. The best characteristics of the Eucheuma cottonii seaweed dreg-based biodegradable film was produced from a combination of 0.25% of glycerol and 7% of tapioca concentration. The best biodegradabe film had characteristic of an f 53.92 MPa tensile strength, an 3.647 % elongation, 86.17% solubility, 14 day biodegradability, 6.13 g/(m2/day) water vapor permeability . The addition of glycerol and tapioca concentration in producting of Eucheuma cottonii seaweed dreg-based biodegradable film has caused the film characteristics more plastic and homogeneous. Keywords: Biodegradable film, Fourier transform infra red, percent elongation, seaweed dreg, tensile strength, water vapor permeabilit
PEMANFAATAN Lactobacillus casei DAN TAPIOKA DALAM UPAYA MENGHAMBAT KERUSAKAN TEMPE KEDELAI
No full textThe objective of this research was to test the effectivenes on the use of L.casei and tapioca as the addition nutrition to prevent the damage of soy tempeh. The experiment was arranged in a complete randomized block design consisted of two factors and 3 replications. The first factor was the concentration of L.casei (0%, 1%, 1,5%, and 2%), the other factor was the concentration of tapioca (0%, 0,4%, 0,8%, and 1,2%). The data were analyzed with analysis of variance then continued with Honestly Significant Differences Test (HSD Test) with significance level of 5% and 1%. The result showed that the concentration of L.casei 2% and tapioca 0,8% was able to prevent the tempeh deterioration. The shelf-life reached 9 days of storage, the product had a longer shelf-life compared to that of the control (soy tempeh with no treatment) which only had 3 days of shelf life. Key word : Lactobacillus casei, soybean, tapioca, tempe
PENGARUH KONSENTRASI GARAM TERHADAP WARNA, TOTAL ASAM DAN TOTAL BAKTERI ASAM LAKTAT PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI
No full textThe objective of this research was to investigate the influence of salt concentration during fermentation towards color stability of purple swee tpotato pickle. This experiment was arranged as a factorial design in completely randomized group design with two factors and three replications. The first factor was salt concentration (G) consisted of four levels: 3%, 6%, 9%, and 12%. The second factor was the fermentation duration (H) consisted of five levels; 0, 3, 6, 9, and 12 days. Data were analyzed using ANOVA further tested using polynomial orthogonal test at 1% and 5% level of significance. The results showed that the salt concentration and fermentation duration influenced total acid, pH and color stability. The best product was resulted from treatment of 3% salt concentration and 12 days fermentation duration with the characteristic as follows: total lactate acid bacteria (0.3 x 104 colony/mL), 1.6% total acid and the stable color score 4 (pink). Keywords: fermentation, pickle, purple sweet potato, sal
SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI
No full textThis research was dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five replications. The data were analyzed using ANOVA and further tested with LSD at 5% level of of significance. The result showed that duration of nixtamalization had significant effects on color and overall acceptance of dry noodles as will as color of wet noodles. The best result was found on 8 hour of the steeping. This noodle had moisture content of 10.8% in the form of dry noodles and 62.1% in the form of wet noodles. It also contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8% carbohydrate, 8.7% non starch polysaccharide, and 3.5% cooking loss. Keywords: corn noodles, nixtamalized corn flou
PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SALAH SATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG)
No full textStandard operating procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process. Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for being a guide line in doing process in an industry. Purposes of this research is arranging SOP draft for home industries of banana chips making, so the product will meet the standard. In this research, drafting standard operating procedure (SOP) of the banana chips industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation to observate process, including sanitation, tools specification, and description about step of processing banana chips. Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last was the testing of SOP draft. Then the data were compared and discussed descriptively. The result was a SOP draft which was used as in processing banana chips the products consistenly had meet the standard quality of SNI 01-4315-1996, they include moisture content, ash content, fat content, wholeness, with flavor, aroma, color, and texture. The analysis data are, Moisture content (0,17%), ash content (1,35%), fat content (27,90%) and wholeness (88,00%). Otherwise the data analysis for banana chips that produce without SOP are, moisture content (0,15%), ash content (1,88%), fat content (39,41%) and wholeness (83,00%). Keywords: standard operating procedure (SOP), banana chips, consistency of qualit
KAJIAN PENGGUNAAN KATALISATOR ASAM SULFAT DAN LAMA PEMASAKAN PADA PROSES PRODUKSI PULP ACETOSOLVE DARI AMPAS TEBU DAN BAMBU BETUNG
No full textPulp production requires raw materials that have high cellulose and hemicellulose content. Alternative materials that can be used in the production of pulp are sugarcane bagasse and betung bamboo. The production process of pulp used in this study was the acetosolve. Acetosolve process was pulp production processes that use acetic acid as an organic solvent. The objectives of this research were to find out the H2SO4 concentration and duration of pulp cooking to produce acetosolve pulp that have the highest yield, cellulose, hemicellulose, and lignin. The research was arranged within a Complete Randomized Block Design in factorial with three replications. The first factor was five levels of the concentration catalyst (H2SO4): (K1) 0,125%, (K2) 0,25%, (K3) 0,5%, (K4) 1%, and (K5) 2%; and the second factor was two levels of the cooking duration: (L1) 2 hours and (L2) 4 hours. Data were analyzed using ANOVA and further tested using LSD at 5% level ofsignificance. The results showed that the best pulping condition was found at 0,5% H2SO4 and two hours cooking duration. The highest yield of pulp acetosolve was 81,42%, and its characteristics were: 83,57% of cellulose, 5,43% of hemicellulose, and 9,52% of lignin. Keywords: acetosolve pulp, betung bamboo, sugarcane bagasse
KAJIAN EFEKTIFITAS PENGGUNAAN TANAMAN ECENG GONDOK (Eichornia crassipes) DALAM MENURUNKAN BEBAN PENCEMAR AIR LIMBAH INDUSTRI GULA TEBU
No full textSugarcane industries produce wastewater with high levels of pollution load. Wastewater pollutant load can be lowered by treating wastewater in the WWTP. Wastewater treatment process using Biological conventional system still has the disadvantage of increasing the pH of the waste water at a given time. It causes algae blooming. Algae population levels increases due to nutrients in wastewater. To prevent algae from blooming, nutrient concentration in the waste water should be reduced. This study was aimed to measure the effectiveness of Waterhyacinth in lowering pollutant load of sugar cane industrial wastewater. The method used was to plant Waterhyacinth in aeration pond number 2 of WWTP and then taking samples at four locations and consists of point I (inlet pond aeration 2), point A (before the water hyacinth plant), point B (after the water hyacinth plant), the point C (waste pond outlet monitor). Parameters measured included pH, TSS, COD, NH4, and NO3. The result showed the wastewater treatment system using water hyacinth plant reduced the pollutant load sugar cane industrial wastewater at the rate of 0,000858%/m2 day, 0,010997%/m2 day, 0,008691%/m2 day, 0,005936%/m2 day, and 0,015016%/m2 day, respectively. These conditions indicate planting hyacinth was effective in lowering the level of industrial wastewater pollutant load of sugar cane. Keywords: algae bloom, sugarcane industry wastewater, waterhyacint
FORMULASI TEPUNG LABU KUNING (Cucurbita maxima) DAN TERIGU TERHADAP DERAJAT PENGEMBANGAN ADONAN DAN SIFAT ORGANOLEPTIK ROTI MANIS
No full textThe aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in a complete randomized block design, single factor with 8 treatments and 3 replications. The 8 formulations of pumpkin flour and wheat flour were: (F) consisted of F1 (0:100), F2 (5:95), F3 (10:90), F4 (15:85), F5 (20:80), F6 (25:75), F7 (30:70), and F8 (35:65). The results showed that F3 was the best formulation to produce sweet bread with a dough improvement 2.51% and organoleptic with score of color 4.07 (yellow), texture 3.43 (somewhat soft), taste 3.50 (sweet), flavor 3.00 (somewhat typical pumpkin), and overall acceptance 3.70 (like). The sweet bread of F3 contained moisture 18.90%, ash 1.18%, fat 8.63%, protein 9.47%, crude fiber 3.11%, and carbohydrate (by difference )58.71%. Keywords: Cucurbita maxima, pumpkin flour, sweet bread, wheat flou
PENGUJIAN ASAM LEMAK BEBAS DAN AKTIVITAS MIKROBA PADA BMC-MP-ASI BUAH SUKUN DAN KACANG BENGUK SELAMA PENYIMPANAN
No full textFree fatty acid and microbial activity of weaning food from bread fruit (Atocarpus communis) and surly bean (Mucuna pruriens L) during storage was evaluated in this research. Variables of research were consisted of duration of storage on 2, 4, 6 and 8 weeks and also the using of polyetylene and alumunium foil. The result showed that product has fulfilled the SNI standard with level of : protein 15.42%, fat 6.74%, fiber 3.375%, water 3.63%, ash content 3.576% and carbohydrate 72.25. During storage, free fatty acid (FFA) level and microba increased and had significant effects between two kinds of packaging material where alumunium foil tended to have a better effect than that of polyetylene. Keywords : weaning food, bread fruit, slury bean, storag