Jurnal Teknologi & Industri Hasil Pertanian
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Microencapsulation of probiotic lactic acid bacteria using freeze-drying with isolated whey protein and trehalose as coating material [Mikroenkapsulasi bakteri asam laktat probiotik menggunakan pengeringan beku dengan protein whey isolat dan trehalosa sebagai material pelapis]
No full textMicroencapsulation could be employed to coat bacteria with protective compounds to enhance their viability. The freeze-drying method uses low temperatures, thereby reducing heat damage. Bifidobacterium breve was used as a probiotic along with Streptococcus thermophilus and Lactobacillus bulgaricus, two common yogurt cultures. Yogurt, a nutrient-rich milk product, has the potential to be an effective probiotic carrier. This research aimed to examine how the freeze-drying process with varying ratios of coating materials affects the viability of the bacteria combination B. breve, S. thermophilus, and L. bulgaricus under acidic and bile salt conditions, as well as the microencapsulation efficiency and particle size. The treatments tested different ratios of whey protein isolate to trehalose as a coating (1:1, 1.5:1, 2:1, 2.5:1, 3:1). The 1:1 ratio yielded the best results, with lactic acid bacteria counts of 6.60 log colony/mL at pH 2.0, 6.84 log colony/mL at pH 3.0, 7.39 log colony/mL at pH 4.0, 7.47 log colony/mL at pH 5.0, 7.70 log colony/mL at pH 6.0, and 7.05 log colony/mL in a bile salt environment. This ratio demonstrated 107.96% microencapsulation efficiency and a particle size of 9.66 μm
Karakteristik fisik dan komposisi kimia minyak kayu putih (Melaleuca cajuputi) asal Maluku dan Nusa Tenggara Barat [Physical characteristics and chemical composition of eucalyptus oil (Melaleuca cajuputi) from Maluku and West Nusa Tenggara]
No full textEucalyptus oil is an essential oil popular in Indonesia due to its ability to treat flatulence, induce a sense of warmth, and serve as an antibacterial, antiviral, antifungal, and aromatherapy agent. Melaleuca cajuputi is a species of eucalyptus plant that yields eucalyptus oil. This plant is commonly found in Central Maluku and West Nusa Tenggara. The distilling process of eucalyptus oil took four hours and involved using steam distillation. Several physical parameters, including cineole content, oil weight, specific gravity, optical rotation, and ethanol solubility, were utilized to evaluate the grade of the produced eucalyptus oil. The analysis of physical properties was conducted using SNI 06-3954-2006-compliant methodologies. The volatile compounds of eucalyptus oil were analyzed using the Gas Chromatography-Mass Spectrometry (GC-MS) technique. The test results indicated that the purity of eucalyptus oil from Maluku and NTB specifically met the requirements of SNI 06-3954-2006. GC-MS measurement revealed that eucalyptus oil from Maluku, with a yield of 1.42%, contained 26 chemical components, with 1.8-cineole comprising the highest percentage at 67.38%. In contrast, the yield of NTB eucalyptus oil was 1.84%, and it contained 21 volatile compounds of which the compound of 1.8 cineole made up 66.58% of the component compositio
Pemanfaatan ampas batang kelapa sawit tua bebas nira sebagai bahan baku biopelet [Utilization of sap free old palm dregs as raw material for biopellets]
No full textPalm oil plants, after reaching the end of their productive life, need to be rejuvenated with proper handling to prevent old palm trunks, which have been cut down, from being infested by beetles and the growth of Ganoderma sp. fungus, which can damage productive palm oil plants in the vicinity. The old oil palm trunks contain sap and have been utilized. The residue of the oil palm trunk after sap extraction contains carbon compounds that can be used as raw material for bio-pellets, representing an added value potential. In this study, the composition of sap-free palm trunk dregs as raw material for bio pellets and the manufacture of bio pellets using sap-free palm dregs with a combination of particle size treatment and pressing pressure of T1M1 (0.4882 kg/cm2; 10 mesh); T1M2 (0.4882 kg/cm2; 20 mesh); T1M3 (0.4882 kg/cm2; 40 mesh); T2M1 (0.9764 kg/cm2; 10 mesh); T2M2 (0.9764 kg/cm2; 20 mesh); T2M3 (0.9764 kg/cm2; 40 mesh); T3M1 (1.4647 kg/cm2; 10 mesh); T3M2 (1.4647 kg/cm2; 20 mesh); and T3M3 (1.4647 kg/cm2; 40 mesh) using a hydraulic shop press to produce bio-pellets with a length of 2.5 cm and a diameter of 1.2 cm. The research used a descriptive method by presenting data as diagrams and tables. The results showed that the nira-free palm dregs used as raw material for the best bio-pellets in the T2M1 treatment (0.9764 kg/cm2; 10 mesh) contained 25.7% hemicellulose, 47.6% cellulose, and 7.2% lignin. The pellets produced contained 6.50% moisture content, 5.01% ash content, and 4416.93 cal/g heating value
Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali]
No full textChocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages. Implementing a marketing mix is used as a technique to increase sales. The company needs to identify the superior products favored by consumers to develop priority marketing strategies. This study aims to analyze the application of the marketing mix in the chocolate industry and generate prioritized marketing strategies for the superior chocolate products produced by a company in Bali. The research method used is the Analytical Hierarchy Process (AHP). The results indicate that the marketing mix includes chocolate products such as chocolate cream, chocolate bars, and liquid chocolate. Product pricing depends on the form, with the most apparent pricing being for chocolate bars, calculated based on weight in grams. The production site is located at the main factory, which processes cocoa into chocolate cream, chocolate bars, and liquid chocolate, allowing consumers to experience the chocolate processing firsthand and try packaging chocolate at the factory. Chocolate promotion is continuously carried out through offline and online media, such as the company's website, which provides background information on chocolate production to the industry in Bali. The priority in chocolate marketing, based on the Analytical Hierarchy Process, is chocolate cream, followed by chocolate bars and liquid chocolate
Application of ethylene adsorber by active charcoal for extending the banana shelf life [Penggunaan etilen adsorber yang terbuat dari arang aktif untuk memperpanjang umur simpan buah pisang]
No full textBananas is a tropical fruit that is quite popular because of their freshness and can be consumed directly or processed as a snack. Banana cultivation is increasing along with the increasing demand for bananas in the market. As a climacteric fruit, bananas ripen quickly so they spoil quickly and have a low shelf life. To extend shelf life, ethylene gas in the surrounding environment must be controlled, for example, using active packaging made from ethylene gas absorbent. Several studies used activated carbon from coconut shells, chitosan, and teak leaves as ethylene absorbent material to extend the shelf life of climacteric fruit (e.g., guava, avocado, and tomato) with various types of packaging and doses of absorbent materials. This study examines the shelf life of bananas packaged in active packaging that absorbs ethylene using activated charcoal from coconut shells. As a result, activated charcoal with the addition of KMnO4 to absorb ethylene could extend the shelf life of bananas for 6 days longer than without activated charcoal
Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method]
No full textRembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly reflecting the characteristic traits of the Lombok region, making it irreplaceable by comparable products from other regions. This study's objective was to thoroughly examine the sensory profile attributes of Rembiga satay using Quantitative Descriptive Analysis. Two methods, namely Rate All That Apply and Flash Profile, were employed for this evaluation. The research involved the engagement of 100 consumer panelists assigned to evaluate the sensory characteristics of four different Rembiga satay products, considering aspects such as taste, aroma, flavor, and texture. Results from the Flash Profile and Rate All That Apply methods consistently indicated that panelists discerned analogous sensory attributes in Rembiga satay. Specifically, Rembiga satay Ririn showed a sensory profile characterized by grilled meat flavor, Rembiga satay Lomboku featured grilled meat flavor, grilled meat aroma, and smoky aroma, and Rembiga satay Napisah presented attributes such as fibrous texture, sweetness, juiciness, spicy aroma, and meat flavor. Meanwhile, Rembiga satay Sinasih exhibited a sensory profile inclusive of umami, chili spiciness, black pepper spiciness, smoky flavor, grilled meat aroma, and chewines
Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan]
No full textGayo Arabica coffee has three cultivars that farmers in the Gayo Highlands commercially manage: Timtim, Borbor, and Ateng Super. Coffee blending is necessary to optimize the quality of Gayo Arabica coffee brews. In addition to the blend formulation, the brewing method also affects the quality of the brew. This study aims to understand the quality of coffee brews and consumer acceptance of two blending formulations optimized from previous research, brewed using four different brewing methods. The research used a factorial randomized block design with two factors. The first factors were the Gayo coffee blend formulation, 25% Timtim + 50% Borbor + 25% Ateng Super and 50% Borbor + 50% Ateng Super. The second factor was the coffee brewing method consisting of 4 levels: manual brew, French press, V60, and espresso. Brew quality parameters included pH, total dissolved solids, antioxidant activity, and sensory attributes such as aroma, flavor, body, aftertaste, and overall. The results showed that the interaction between the coffee blend formulation and the brewing method did not significantly affect the flavor in the sensory test. The coffee blend formulation significantly affected aroma, aftertaste, body, and overall but did not significantly affect antioxidant activity (65.87-65.42%), total dissolved solids (1.35°Brix), and pH. The Simple Additive Weighing method ranking test indicated that the best treatment combination was found in the formulation of 25% Timtim + 50% Borbor + 25% Ateng Super brewed using the French press method
Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air]
No full textCascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant compounds. The study aimed to optimize the fermentation conditions of cascara tea with water kefir seeds to improve the microbiota content of Lactobacillus sp, Bifidobacterium sp, and Saccharomyces cerevisiae and the antioxidant activity of the beverage. The method in this study used Response Surface Methodology (RSM) with a design selection of Central Composite Design (CCD), using two independent variables, namely fermentation time (X1) and Grain Concentration (X2), with a response of antioxidant activity (%). The findings indicated that a fermentation period of 48 hours and a grain concentration of 8.58% resulted in a probiotic drink exhibiting the maximum antioxidant activity of 65.53%. This optimum treatment resulted in a drink with IC50 antioxidant activity of 173.66 ppm, total phenol 477.24 mg GAE/mL, brightness value (L*) 30.69, redness (a*) 14.06, yellowness (b*) 29.57, pH 3.57, TPT 8.80 (ᵒBrix), viscosity 1.62 mPa.s, total LAB 8.54 log CFU/ml, and total yeast & mold 10.93 log CFU/ml
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]
No full textProtein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. This study aimed to determine the optimal balance of using sorghum flour, peanuts, and moringa leaves to produce high-protein biscuits with acceptable sensory values. The research method used is an experimental method with descriptive data analysis. The optimization method uses the Response Surface Methodology (RSM) experimental design with a central composite design (CCD). The best biscuit formula, as a result of the RSM experimental design optimization, has a protein nutrient content of 8.71%, 2.60% moisture content, 2.60% ash content, 32.99% fat content, and 53.85% carbohydrate content. The combination of using flour significantly affects the texture of the biscuits but does not significantly affect the color. Using composite flour consisting of 60% sorghum flour, 37% peanuts, and 4% moringa leaves to manufacture non-gluten biscuits can produce biscuits that are high in protein and have physicochemical properties and good sensory acceptability
Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods
No full textThe sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4). The parameters observed were pH, °brix, reducing sugar, color, aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation. The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporato